RecipeId
int64 39
541k
| Name
stringlengths 2
85
| Instructions
stringlengths 2
12.4k
| Ingredients
stringlengths 2
544
|
|---|---|---|---|
65,505 |
Hairy Hairy's
|
Spread peanut butter on each Graham cracker. Place a small amount of sprouts on top for\"Hair\". Place three raisins on two for\"eyes\" and one for\"nose\" to create a face. Serve with a smile.
|
graham crackers peanut butter raisins
|
447,740 |
Spinach & Avocado Tuna Salad
|
Mix together first 5 ingredients. Season with garlic salt to taste. Serve on bread or eat it straight out of the bowl.
|
tuna in water hard-boiled eggs pickle avocado spinach
|
243,141 |
Yummiest Meat Lover's Breakfast Burrito
|
I find it easier to pre-cook the bacon and breakfast sausages in microwave on a plate lined with paper towels to catch the drippings. For one bacon slice and 2 breakfast sausage links it takes about 1-3 minutes depending on microwave power. Remove and let cool then chop sausage and bacon into small bits. Meanwhile quarter-slice the hot dog lengthwise into four thin strips then dice. Dice up 1/4 cup of ham. Next dice the tomato and green onions. Break the eggs into a medium sized bowl and whisk. Add a splash of milk and salt and pepper to taste. Whisk in the chopped tomato and scallions and put aside. Heat a non-stick frying skillet over medium heat. Lightly coat the bottom with oil of your choice. Fry the diced hot dog and ham until lightly browned. Add the cooked breakfast sausage and sliced bacon to brown. Pour the egg mixture over the meat in the skillet and scramble. Just before taking out of pan sprinkle shredded cheese throughout. The residual heat will melt the cheese to a nice gooey consistency. Serve in a warm tortilla and with salsa or hot sauce if preferred. Enjoy!
|
eggs milk bacon ham roma tomato green onions cheddar cheese flour tortilla salsa
|
497,842 |
Grandma Gus' Sloppy Joes 2
|
brown lightly the beef onion and green pepper. add ketchup water vinegar worchestershire sugar. salt and pepper to taste. simmer 1 hour.
|
ground beef onion green pepper ketchup water vinegar Worcestershire sauce sugar
|
31,035 |
Sweet and Sour Barbecue Sauce
|
Mix all ingredients stir well. Use for basting or serve with----chicken--ribs--or lamb.
|
orange marmalade chili sauce vinegar Worcestershire sauce celery seeds
|
229,781 |
Potaje De Garbanzos (Chickpea Stew - Spain)
|
Soak the chickpeas overnight in a large pot of cold water to cover; drain. In the large pot combine chickpeas 4 cups water garlic bay leaves slab bacon and bone; bring to a boil cover and simmer about 1 1/2 hours. Meanwhile in a medium skillet heat the oil and saute the bread slices until golden on both sides. Remove and reserve the bread. Add the ham and onion to the skillet; saute until the onion has wilted. Stir in the paprika and remove the pan from the heat. Add the onion mixture to the chickpeas. Add the greens potatoes and salt to taste to the chickpeas and continue cooking 30 minutes or more or until the chickpeas and potatoes are tender. Remove the ham or beef bone. In a mortar or food processor combine the sauteed bread almonds 2 Tablespoons of the chickpeas from the pot and the yolks of the hard-boiled eggs; mash to a paste. Stir the paste into the stew cover and let sit 10 minutes before serving. Chop the hard-boiled egg whites. Divide into soup bowls and garnish with chopped hard-boiled egg whites.
|
chickpeas water garlic cloves bay leaves thick slab bacon salt pork ham bone olive oil Spanish ham prosciutto onion paprika swiss chard small red potato salt hard-boiled eggs
|
314,771 |
My Guacamole
|
Take Garlic and salt and smash into a paste with side of knife on chopping block. put in bowl. Cut avocado remove seed scoop out into bowl. Add lime juice cumin and pepper. Smash with fork to consistency you like. Stir in tomato and jalapeno. You can enjoy immediately (I usually do) or cover tightly and let it set in the fridge for 30 minutes to let the flavors mingle.
|
avocado roma tomatoes garlic clove lime juice of red onions cumin salt cracked pepper
|
400,684 |
Italian Stir-Fry
|
Cook pasta according to package directions. Drain and keep warm. Meanwhile in a stir-fry pan or large skillet heat olive oil. Crumble and cook Italian sausage until almost done. Add garlic zucchini and onion; stir-fry 2-3 minutes. Add tomatoes parsley basil and the rest of the seasonings. Stir-fry an additional 1-2 minutes. Remove from heat and stir in pasta. You could also plate the pasta and just serve the stir-fry over the top if desired. Top with Parmesan cheese and serve immediately.
|
Italian sausage penne pasta olive oil garlic cloves zucchini onion roma tomatoes parsley basil oregano leaves fresh ground pepper salt parmesan cheese
|
51,178 |
Chicken Livers Indonesian
|
Melt butter in frying pan over medium heat. Add onion garlic and chili powder and saute for 5 minutes stirring frequently. Add livers and saute until they are cooked through but still pink inside. Lower heat. Add remaining ingredients and simmer for 10 minutes stirring occasionally. Serve over rice.
|
butter onion garlic chili powder chicken liver coconut milk fresh lemon rind fresh lemon juice salt
|
299,663 |
Ripe Olive and Goat Cheese Toasts
|
In a food processor chop the olives add the goat cheese scallion and the Tabasco and blend the mixture until the olives are chopped fine. Spread the mixture evenly on the toasts arrange the toasts on a baking sheet and broil them under a preheated broiler about 2 inches from the heat for 1 minute or until the cheese is just melted and glistening.
|
pitted ripe olives scallions Tabasco sauce
|
176,411 |
Delicious Mexican Layer Dip!
|
Combine cream cheese sour cream and taco seasoning. Spread this layer over the bottom of your dish. Warm your refried beans so that they will spread easily then spread over cream cheese. Pour desired amount of salsa over the beans. Sprinkle the lettuce over the salsa. Sprinkle the cheese over the lettuce. Top with your favorite toppings :) ENJOY IT -- & ESPECIALLY FORGET ABOUT THE NUTRITION FACTS!
|
sour cream cream cheese cheddar cheese lettuce salsa tomatoes onion
|
368,150 |
Easy Manicotti
|
Boil manicotti for 9 minutes then run cold water in pan to stop the cooking process. I usually lay out the drained cooked shells on wax paper. While pasta cooks mix together in large bowl ricotta only 5 cups of shredded cheese (reserve 1 C.) eggs basil and salt to taste. Cover bottom of 13 x 9 pan with some of the spaghetti sauce. Stuff shells with cheese mixture (I usually use a teaspoon--takes a little practice). Place in pan. Pour remaining sauce over stuffed shells being sure all surfaces are covered with sauce. Cover with foil and cook for 35 minutes at 350 degrees. Remove foil and cover with reserved 1 cup cheese then bake uncovered for 10-15 minutes more until lightly browned.
|
whole milk ricotta cheese eggs basil salt
|
513,695 |
Loaded Omelet
|
Preheat broiler. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add onion and saute until translucent about 4 minutes. Transfer onion to small bowl. Melt remaining 1 tablespoon butter in same skillet. Add eggs to skillet and season with salt and pepper. Cook until edges of omelet are set about 1 minute. Lift edges of omelet and tilt skillet allowing uncooked eggs to flow under cooked edges. Continue cooking until eggs are almost set about 2 minutes. Sprinkle sauteed onion green onions cream cheese smoked salmon and mozzarella over omelet. Broil until mozzarella melts about 3 minutes. Cut omelet into wedges and top with caviar.
|
butter onion eggs green onions cream cheese smoked salmon mozzarella cheese
|
293,141 |
Savory Mushroom Appetizers
|
Heat oven to 350. In medium skillet melt margarine. Stir in mushrooms onion lemon juice worcestershire sauce and garlic salt. Cook 5 minutes stirring occasionally. Unroll dough into 2 long rectangles. Place in ungreased 9x13 pan. Press over bottom and 1/2 inch up sides to form crust. Bake at 350 for 10 minutes. Remove from oven and spread cream cheese over dough. Top with mushroom mixture and sprinkle with sesame seeds and chives. Bake at 350 for 8 to 12 minutes or until golden brown. Cool 5 minutes. Cut into squares or triangles. Serve warm.
|
margarine onions lemon juice Worcestershire sauce cream cheese sesame seeds chives
|
488,302 |
Dairy-Free Texas Sheet Cake
|
Grease 15x10x1 inch baking pan; set aside. Add lemon juice to soy milk let sit. Combine flour sugar baking soda and salt and set aside. In a medium saucepan combine butter cocoa powder and 1 cup water. Bring mixture just to boiling stirring constantly. Remove from heat. Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs and vanilla to soy milk mixture then add to the rest of cake ingredients. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. Bake in a 350 degree oven about 25 minutes or until wooden toothpick comes out clean when inserted in the center of the cake. Pour warm chocolate frosting over the warm cake spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Chocolate Frosting: In a medium saucepan combine I Can't Believe It's Not Butter cocoa powder and soy milk. Bring to boiling. Remove from heat. Add sifted powdered sugar and vanilla. Beat until smooth. If desired stir in 3/4 cup coarsely chopped pecans.
|
soymilk lemon juice all-purpose flour sugar baking soda salt eggs vanilla soymilk powdered sugar vanilla
|
301,493 |
Weight Watchers Chicken Cheese Steaks
|
In a medium nonstick skillet heat oil over medium-high heat. Saute onion until browned and very soft about 10 minutes. Add chicken and pepper and saute until chicken is golden brown and cooked through about to 5 to 8 minutes; season to taste with salt and pepper. Toast buns; spoon chicken mixture down center of each one. Place a slice of cheese in each bun and close bun to help cheese melt slightly. Yields 1 cheese steak per serving.
|
onion boneless skinless chicken breast table salt black pepper reduced-fat American cheese
|
79,792 |
Shrimp Palermo
|
Peel and devein Shrimp. Cook Sausage in oven 250 degrees for 20 Minutes. Cut Sausage into 1/2 in slices. Saute shrimp and sausage in clarified butter. When allmost done add garlic.shallots wine tahini seasame seeds basil oregano crushed red peppers tabasco salt diced tomatoes and crushed tomatoes. Simmer for 5 minutes Serve over Linguine
|
shrimp hot Italian sausage garlic shallot tahini sesame seeds crushed red pepper flakes dry oregano dry basil salt Tabasco sauce diced tomato crushed tomatoes linguine
|
485,026 |
Peach Cobbler
|
In oven melt cube of butter in baking dish while preparing batter by combining all ingredients except fruit. Pour batter back and forth over melted butter sprinkle fruit over batter evenly and then lightly top with cinnamon and sugar. Bake at 350 degrees for 35 to 45 minutes.
|
butter flour sugar baking powder milk salt cinnamon sugar
|
198,375 |
Low Fat Minestrone
|
In a large pot heat the oil over medium-low heat. Add the onions and saute until translucent about 5 minutes. Add the garlic and saute until golden. Add the carrots celery and chopped leaves and potatoes. Add enough water to cover the ingredients. Stir in the tomatoes tomato sauce wine (if you are using wine) bay leaves and Italian seasoning. Bring to rapid simmer then cover. Lower heat to simmer and cook 20-25 minutes until vegetables are tender. Add chickpeas peas and parsley. Add water if soup is too thick. Season with salt and pepper. Simmer another 20-30 minutes until vegetables are completely tender. Discard bay leaves and serve.
|
extra virgin olive oil onions garlic cloves carrots celery ribs potatoes no-salt-added diced tomatoes dry red wine bay leaves canned chick-peas fresh parsley
|
378,746 |
Old Bay Fried Green Tomatoes
|
Heat fryer oil to 350°. Slice green tomato about 1/2-inch thick. Mix both flours and Old Bay Seasoning together. Dredge tomato slices in flour mixture to completely coat it then in buttermilk and then back into flour mixture. Place into fryer and cook until golden brown.
|
cornflour all-purpose flour buttermilk green tomato
|
483,852 |
Bean Rarebit
|
Melt butter in a saucepan over medium heat. Cook and stir onion until soft about 5 minutes. Stir flour and salt into onion until flour forms a paste 1-2 minutes. Gradually whisk milk and mustard into onion mixture and bring to a simmer whisking constantly until the sauce thickens 5-7 minutes. Stir in cheddar cheese and white beans into sauce until cheese melts into sauce 5-7 minutes. Serve over buttered toast.
|
butter onion all-purpose flour salt milk English mustard cheddar cheese white beans
|
153,557 |
Lunar Lemon Quencher
|
1. Blend together Margarita mix Lemonade and Rum. (you can also use 1 cup of premade margarita mix). 2. Add ice and blend for 45 to 60 seconds or until uniform. 3. Garnish with lemon slices.
|
rum lemon
|
125,621 |
Cucina Bellisima
|
Slice the rump steak in half length ways leaving about a finger thickness uncut to form two sides similar to a book. Spread the pesto mustard seeds garlic and cheese over meat. Tightly roll meat into a cylinder shape similar to a swiss roll and tie with butcher's twine. Drizzle with good extra virgin olive oil or avocado oil if available and put into 160°C oven for 25 minutes turning twice only. Deep fry par cooked jacketed (skins on) potatoes until crispy. Drain and put aside. Blanch other vegetables I have a corn cob carrots beans peas and zucchini but anything is good. Once meat is cooked to preference rest for 5 minutes to settle juices and flavour cut in to portions and serve on plate with potatoes and vegetables. Have with herb and garlic bread. Boun appitetto.
|
rump steak garlic cloves basil pesto whole mustard seeds cheese baking potatoes
|
192,701 |
Unbelievably Easy Potato Pea Curry
|
Heat a little oil in the wok. Saute onions until soft then add the meat and cook through. Keep on going until the onions are as soft as you like them. Add the peas potatoes and water and get bubbling. Stir in the curry and simmer for 5 minutes. Add more liquid if you want it runnier. Add hot sauce to taste. I used lots of Carribean yellow stuff. Eat using a bowl/plate or straight out of the wok (less dishes).
|
onion pork shrimp hash brown potatoes water milk curry paste curry powder
|
519,051 |
Mediterranean Veggietizers
|
In a large heated skillet add olive oil. Add leeks and seasoning to the skillet. Sauté for 5-7 minutes or until leeks are tender. Remove from skillet and let leeks get room temperature. On each Pretzel Crisps® put 1 Tbsp of hummus leeks a couple of tomato slices and chopped olives from the hummus container. Top with fenugreek garlic and black pepper.
|
leek extra virgin olive oil cherry tomatoes fenugreek seeds garlic black pepper
|
156,955 |
Blueberry Compote Topping
|
In heavy saucepan combine all ingredients. Heat stirring occasionally until sauce boils and thickens. Serve immediately or refrigerate and reheat before serving. Yield and prep time not specified in recipe so these are estimates.
|
blueberries cornstarch orange zest sugar
|
47,507 |
Magic Carpet Cookies
|
Heat oven to 375. Cream together butter sugar egg flavoring. Stir dry ingredients together; blend in. Reserve 1/2 of dough; roll the rest into 2 rectangles 12\" x 6\". Cut rectangles lengthwise into 3 strips. Lift each strip carefully onto ungreased baking sheet. Put reserve dough into cookie press. Using smallest star design press a long rope down each side of each strip and one down the center. Bake 10 minutes until edges are light brown. When cookies are cool fill between the rows with different colored jellies or icing. cut cookies into 1\" diagonal pieces.
|
butter sugar egg vanilla flavoring flour baking powder salt
|
408,662 |
Baked Chocolate Doughnuts
|
In a small saucepan over medium heat the milk and butter until the butter is just melted. Set aside until cooled to between 95F and 105°F. Once the milk mixture has cooled transfer to the bowl of a stand mixer. Add the yeast and let stand until bubbly about 5 minutes. Meanwhile sift together the flour cocoa powder and salt . When the yeast and milk are ready add the flour mixture sugar and eggs. Using the mixer's dough hook attachment mix on low speed until the dough comes together. Increase speed to medium and mix for 3 minutes. Transfer the dough to a clean bowl cover with as towel and let rise for 1 hour. Coat 2 baking sheets with cooking spray. Transfer the dough to a lightly floured sruface and roll out to 1/2 inch thick. Use a 3-inch round cookie cutter to cut the circles then use a 1-inch round cutter to remove center holes from each. Arrange the rings and holes on the prepared baking sheets. Cover loosely with a towel and let rise for 30 minutes. Heat the oven to 350°F Bake the doughnuts for about 20 minutes or until they feel slightly firm to the touch. The doughnuts will not change color. Transfer the doughnuts to a wire rack to cool at least 15 minutes before glazing. To make the glaze in a small saucepan over low heat melt the butter and chocolate. Stir until fully melted then remove from the heat. Stir in the powdered sugar and water. Let cool slightly then dunk doughnuts into it.
|
milk butter all-purpose flour cocoa powder salt granulated sugar eggs powdered sugar water
|
402,838 |
Roast Goose With Baked Apple
|
Cook the giblets until tender chop and add to stuffing made by mixing bread crumbs onion fat sage salt and pepper. After cleaning and washing the goose thoroughly stuff and sew the neck and back. Roast very slowly (350-400 degrees F.) about three hours. Wash and core apples; sprinkle with sugar stuff with mashed and seasoned sweet potato. Bake until tender and serve hot with the goose.
|
goose onion sweet potatoes sage salt pepper apples brown sugar
|
27,746 |
Parmesan Crusted Chicken with Yoghurt Dressing
|
Pour 1 tub yoghurt into a plain flat dish dip chicken into yoghurt and shake off excess. Combine breadcrumb parmesan and parsley in a flat dish. Mix well. Coat chicken in crumb mixture. Place coated chicken on baking tray. Spray with olive oil. Bake in moderate oven for 30 to 40 minutes until golden brown- turning after 15 minutes. Yoghurt Dressing: Combine remaining tub of yoghurt with garlic mint and lemon juice. Toss together diced tomatoes and cucumber and drizzle with yoghurt dressing. Serve on a plate and top with parmesan crusted chicken.
|
plain yogurt parmesan cheese parsley chicken breast fillets olive oil flavored cooking spray garlic of fresh mint lemon juice tomatoes lebanese cucumbers
|
83,711 |
Bean Junk
|
Brown ground beef and sausage drain. Remove and discard bit of\"pork\" from pork and beans add beans ketchup mustard and chili powder. Stir. Simmer over low/medium heat for about 20 minutes stirring occasionally. Serve over bread 2 slices per serving.
|
ground beef pork sausage ketchup mustard chili powder
|
507,185 |
Hellmann's Classic Macaroni Salad
|
Combine first 6 ingredients. Stir in remaining ingredients. Cover chill. Makes 5 cups.
|
mayonnaise vinegar prepared mustard sugar salt pepper elbow macaroni celery green bell pepper onion
|
334,384 |
Mesilla Valley Bowl of Green Chili
|
If using dried chiles place them in a large heatproof bowl and cover with boiling water; let stand 30 minutes until soft; then seed and stem them. If using fresh chiles roast peel and seed them. In a food processor or blender puree the chiles with 1 cup water until they are smooth; set aside. Puree the tomatillos and set aside (do not puree the chiles and tomatillos together because the chiles require more time in the processor than do the tomatillos). Dredge the beef in the flour; in a large skillet melt the lard. In manageable batches fry the beef cubes until they are browned removing them from the skillet to drain on paper towels. In a large pot cook the scallions and garlic in hot oil until soft. Add in the beef oregano cumin sugar and salt; add in the broth and pureed chiles and tomatillos. Stir in the parsley and cilantro; bring to a boil. Decrease heat to a low simmering boil and cook partially covered for 1 hour 10 minutes. Add in the masa harina mixture to the pot; stir and cook 10 minutes.
|
lean round steak all-purpose flour scallion garlic cloves dried Mexican oregano ground cumin sugar salt beef broth fresh parsley fresh cilantro masa harina
|
31,024 |
Sun-Dried Tomato Olive and Parmesan Carbonara
|
Cook pasta until it is al dente. Whisk together eggs cream and mustard in a bowl. Add plenty of seasoning and whisk again. Drain pasta and return to pan add cream mixture tomatoes olive parmesan and basil. Toss over very low heat for 1 minute until the mixture thickens slightly. It is important to heat mixture through quickly so that eggs do not have time to scramble. Serve immediately.
|
fettuccine pasta eggs coarse grain mustard sun-dried tomato black olives parmesan cheese fresh basil
|
141,804 |
Spicy Chipotle Creamy Corn Soup
|
In a large heavy pot over medium heat melt butter and sauté the onions red bell pepper and garlic (about 5 minutes). Add in tomatoes with juice; cook for 2 minutes. Combine 2 cups chicken broth with chipotle chilies in a blender and puree. Add in the puree and cream-style corn into the pot with sautéed veggies; mix to combine and bring to a boil. Reduce heat and simmer for about 25 minutes stirring occasionally. Add in frozen corn whipping cream and oregano; simmer 5 minutes stirring. Ladle into serving bowls.
|
butter red bell pepper onion garlic diced tomatoes chicken broth chipotle chile frozen corn dried oregano
|
7,555 |
Rhubarb Pie II
|
Combine all ingredients except butter or margarine. Line a 9\" pie plate with Orange Pastry. Fill with rhubarb mixture and dot with the butter or margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes. Serve warm with vanilla ice cream.
|
rhubarb flour sugar salt butter margarine
|
458,860 |
Three-Bean Pasta E Fagioli
|
Heat the oil in a soup pot over medium to med-high heat. Add in the celery onions carrot garlic rosemary bay leaf salt and pepper and saute for 7-8 minutes to soften the vegetables. Stir in the tomato paste cannellini beans and chickpeas for 1 minute. Add the stock and 3 cups water cover and bring to a boil. Add in the pasta and simmer in the soup for 5 minutes then add the green beans and simmer together for 3-4 minutes until the pasta is al dente and the beans are cooked through. Turn off the heat and add the juice and zest of the lemon and parsley; adjust the salt and pepper. Discard the bay leaf. Serve in shallow bowls and sprinkle cheese on top.
|
extra virgin olive oil celery ribs onion carrot garlic cloves fresh rosemary bay leaf salt pepper tomato paste cannellini beans chickpeas fresh green beans lemon zest of flat leaf parsley pecorino romano cheese
|
293,772 |
Barbecue Salmon Fillet
|
Heat butter in sauce pan until melted. Reduce heat to medium stir in sugar vermouth and liquid smoke. Stir in seafood seasoning. Preheat heat barbecue/oven to 300°F. Create a pan with aluminum foil with approximately 1/2 inch tall walls. Place salmon filet In the center of the pan. Pour sauce over salmon filet. Flip the salmon filet over so sauce gets on both sides. Place salmon and pan in barbecue/oven. (Do not allow the salmon to marinade for a long period of time as the salmon will become far to sweet.).
|
salmon fillet liquid smoke sweet vermouth butter light brown sugar
|
312,642 |
Hawaiian Toast
|
Preheat oven to 250. In your toaster toast the bread slices until crispy. Pull them out and lightly spread butter on the top. Place ingredients on the buttered side in this order: slice of ham slice of pineapple slice of tomato and slice of cheese. Place in oven for 15 minutes or until the cheese has properly melted. Take out and serve. ***I recently made it with white sharp chedder and it was a hit!
|
ham pineapple rings tomatoes butter
|
510,588 |
Spicy Corn and Zucchini Gazpacho
|
In food processor place tomatoes zucchini bell pepper in scallions and process until coarsely chopped. Transfer to a large bowl. Stir in corn garlic lime juice cilantro and vegetable juice. Serve very cold.
|
corn cherry tomatoes zucchini green bell pepper scallion garlic clove lime juice cilantro
|
363,313 |
Ina Garten's Oven-Roasted Vegetables
|
Preheat the oven to 425 degrees. Cut the fennel bulbs into 6 wedges each cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half length-wise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands. Roast the vegetables for 25 - 30 minutes until the potatoes are tender tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 - 15 minutes until the vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts.
|
fennel bulbs small potato olive oil kosher salt black pepper string bean fresh asparagus fresh parmesan cheese
|
79,237 |
Macadamia nut madness
|
Preheat oven to 300°. Combine butter brown sugar and confectioners' sugar in bowl of electric mixer; beat at high speed until light and creamy Stir together flour baking powder and salt; add the flour mixture by the quarter cup beating after each addition; remove bowl from the mixer; stir in nuts and chocolate chunks by hand. Scoop batter out by heaping tablespoons and arrange 2 inches apart on an ungreased cookie sheet; press down to flatten to an even 1/2-inch thickness. Bake for 20 minutes or until cookies are light golden brown; remove to wire rack to cool completely then place a sheet of waxed paper under the rack. Prepare chocolate glaze by combining chocolate butter cream and salt in a small heavy-bottomed pot; place over very low heat and stir constantly until the chocolate melts; remove from heat. If chocolate firms up before use briefly place over low heat. Dip a fork into the glaze and generously drizzle over the cookies; let stand at room temperature until set about 1 hour.
|
unsalted butter light brown sugar confectioners' sugar flour flour baking powder salt bittersweet chocolate unsalted butter salt
|
126,635 |
Spinach Taco Casserole
|
Preheat oven to 375°F. Saute beef onion and garlic in large saucepan until beef is browned. Add tomato sauce salt chili powder and vinegar. Add more salt/chili powder to taste preference. Simmer. Layer in a casserole dish chips cheese spinach and meat mixture. Repeat until all of ingredients are used. Top layer should be cheese. Bake 20-25 minutes uncovered. Serve with hot sauce.
|
ground beef onion garlic cloves chili powder salt tomato sauce vinegar cheddar cheese frozen spinach
|
352,928 |
Maple Cornbread With Bacon and Scallions
|
Preheat oven to 425°. Grease a 10\" cast-iron skillet with 2 tablespoons butter and set aside. Heat a medium-size frying pan over medium heat add the bacon and cook until it begins to get crispy about 6 minutes. Add the scallions and continue to cook stirring often for 2 more minutes. Remove from heat and let cool. In a large bowl combine the milk egg maple syrup and 4 tablespoons melted butter. In a separate bowl combine the cornmeal flour baking powder baking soda and salt; stir with a fork. Pour the dry ingredients into the wet ingredients and stir gently to combine. It's okay if some lumps remain -- do not overmix. Pour the batter into the buttered skillet sprinkle the cooked bacon and scallions on top and bake until set in the middle about 25 minutes.
|
butter bacon scallions egg maple syrup butter all-purpose flour baking powder baking soda salt
|
90,737 |
Ratatouille Savoury Strudel
|
Make the ratatouille: Heat the oil in a pan cook the onion until tender but not brown add tomato pulp tomato paste salt pepper sugar cayenne pepper herbs and stock granules mix well. Add eggplant mix until coated with sauce and cook 5 minutes. Add zucchini and pepper and cook for a further 10 minutes. When the vegetables are cooked adjust salt and pepper to taste the vegetables should be quite dry if not add 1/2-1 tbsp flour and stir well while cooking another minute so the liquid is absorbed. Let cool 5 minutes then add the mozzarella cubes to the ratatouille. Roll out puff pastry so to have a 40x25 cm (I think it's about 20x12. 5 inches) rectangle put the rectangle on a cookie sheet lined with baking paper pour ratatouille and mozzarella mixture in the center of the rectangle and roll up sealing the edges very well. Brush with the beaten egg yolk make a few cuts on the surface (so the steam can get out) and put in preheated oven 200°C for 25-30 minutes or until pastry is golden and crisp (you might want to put another lined cookie sheet on the lower rack as depending on the freshness of the mozzarella you use the strudel may produce some liquid and drip). Let the strudel cool a little before slicing and serving.
|
frozen puff pastry zucchini eggplant red onion olive oil tomatoes tomato paste vegetable bouillon granules salt pepper sugar cayenne pepper mozzarella cheese
|
345,606 |
Vampire Killer Cheese Spread Mix
|
Combine all of the dried spices. These can be stored for later use or used immediately. Mix together spices softened cream cheese and wine until it is well incorporated and uniform. Stir in shredded cheese. Keep refrigerated until about 1/2 hour before serving. I recommend letting it rest in the fridge for at least 2 hours before serving to allow the spices re-hydrate and the flavors to come out. If you have any left-overs they can be safely refrigerated and stored for up to a week or two in an air-tight container.
|
dried dill weed dried chives instant minced garlic dried parsley garlic powder sea salt kosher salt cream cheese cheddar cheese white wine
|
242,130 |
Ritz "bruschetta"
|
Preheat oven to 400°F. Mix tomatoes cheese onions garlic herbs and dressing. Place crackers on baking sheet and spoon approximately 2 teaspoons of the tomato mixture onto each cracker; sprinkle with parmesan cheese. Bake 8 to 10 minutes or until cheese is melted. Serve warm from the oven.
|
Italian-style diced tomatoes plum tomato mozzarella cheese green onions sweet onion garlic fresh herb parmesan cheese
|
6,536 |
Sweet Cream Cheese Frosting
|
Blend softened cheese and butter in mixer. Blend and whip in the sugar and vanilla. Beat in cream or milk 1 tsp at a time until the desired consistency is obtained. Ready to spread.
|
cream cheese butter powdered sugar vanilla extract salt milk
|
363,384 |
French Bread
|
1. Dissolve yeast in warm water in warmed bowl of stand mixer with dough hook attatched. add salt butter and flour. Turn to low and mix until well blended about 1 minute Knead on low about 2 minutes. Dough will be sticky. 2. Place dough in greased bowl turning to grease top. Cover. Let rise in warm place free from draft About 1 hour.or until double in bulk. 3. Punch down dough and divide in half. Roll each half into 12 x 15 inch rectangle. Roll dough tightley from longest side tapering ends if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover and let rise in warm place until double in bulk or 1 hours 4. With sharp serrated knife make 4 diagonal cuts on top of each loaf. Bake at 450 degrees for 25 minutes. Remove from oven. Beat egg white and water together with fork. Brush each loaf with egg mixture. Return to oven and bake 5 minutes longer. Remove from baking sheets immediately and cool on wire racks. Makes 2 loaves.
|
active dry yeast warm water salt butter all-purpose flour cornmeal cold water
|
174,274 |
Asian Mist
|
our spirits into a large tumbler containing ice. Top off with equal quantities of 7-UP or Sprite and pineapple juice. Give a stir and enjoy.
|
um
|
277,452 |
Crock Pot Texas Beef Barbecue
|
Cut roast in half and place in crockpot. Combine the V8 juice water vinegar ketchup Worcestershire sauce brown sugar and seasonings and pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat and shred with forks and return to slow cooker and heat through. Spoon 1/2 cup meat mixture onto each roll.
|
boneless sirloin tip roast water white vinegar ketchup Worcestershire sauce brown sugar salt ground mustard paprika chili powder pepper
|
259,968 |
Wilted Spinach Salad With Chickpeas
|
Heat broiler. On a broiler-safe rimmed baking sheet or in a large baking dish toss the cherry tomatoes and chickpeas with 1 tbsp olive oil; season with salt and pepper. Broil tossing occasionally until tomatoes are slightly charred about 15-20 minutes. Meanwhile in a large bowl whisk together remaining 3 tbsps olive oil and white-wine vinegar; season with salt and pepper. Add baby spinach hot vegetables and slivered olives. Toss with vinaigrette. The spinach will wilt slightly during this time. Serve warm.
|
cherry tomatoes chickpeas olive oil white wine vinegar black olives
|
395,969 |
Filipino Eggplant Omelet (Tortang Talong)
|
On a grill or open flame scorch eggplant skins until blackened. (Using stem as handle try to turn eggplants on every side to char as much of the skin as possible.) Place them whole in a heatproof dish and cover with a tight-fitting lid or plastic wrap. Let eggplants steam in the residual heat until they turn limp. Once they have had a chance to cool gently peel away skins and discard. Set peeled eggplants aside. In large pan heat about 1 tablespoon oil till hot. Add onion & garlic and saute until light brown. Mix in ground pork and saute until cooked. Add diced tomato and cook until softened. Add fish sauce and cook over medium heat 5 minutes or until moisture has evaporated. Remove mixture from heat and set aside to cool. In flat baking dish or pie pan whisk eggs until frothy. Add both eggplants laying them side by side with stem ends sticking up and out of the bowl together. Using a fork gently mash eggplant meat until flattened. Add pork mixture and make sure it and eggplant are well-coated with beaten eggs. Season with salt and pepper and set aside. In large nonstick skillet on medium high heat 1 tablespoon oil. Carefully slide eggplant and egg mixture into pan with stem ends sticking up together. Lower flame to medium heat. Once egg mixture looks opaque around edges cover pan with a large plate (should be at least 1 inch bigger than pan circumference) and quickly turn pan upside down so the eggplant mixture lands on the plate (the cooked side should be on top). Return pan to stove add a little bit more oil on medium heat. Carefully slide the eggplants uncooked side down into the pan. Lower heat to medium and cook until eggs are cooked through. Serve hot with rice.
|
Japanese eggplants onion garlic clove ground pork plum tomato fish sauce eggs
|
288,102 |
Vermouth Salmon
|
Preheat oven to 375 degrees. Turn up edges of 1 sheet of foil so juices will not run out. Place slamon in the center of foil. Sprinkle with salt lemon pepper and garlic powder. Place dill and lemon slices on top of salmon. Pour vermouth evenly over fish. Cover fish with second sheet of foil. Crimp edges of foil together to seal packet leaving head space for heat circulation. Place packet on baking sheet. Bake 20-25 minutes or until salmon flakes easily when tested with fork.
|
salmon fillets salt lemon pepper garlic powder fresh dill lemons vermouth
|
505,012 |
Peanut Brittle Cookies
|
melt. 1/2 cup of chips. and cool slightly combine brown sugar butter 2 Tablespoons of egg and vanilla. beat until fluffy. blend in melted chips. sift in dry ingredients pat dough onto 15x10 inch jelly roll. or cookie sheet. brush with rest of egg and sprinkle with chips peanuts if you choose and. bake 325 for 20 minutes. cool break into uneven pieces.
|
butter brown sugar egg vanilla flour baking powder cinnamon peanuts
|
297,642 |
Bmw
|
hake with ice and strain into shot glass.
|
irish cream Malibu rum white Creme de Cacao
|
400,161 |
Frosted Peanut Butter Rice Krispies
|
eat sugar and Karo until hot. Add peanut butter and boil 1 minute. Remove from stove and add Rice Krispies. Mix well and spread into a well greased 9x13 inch pan. Melt Hersheys bars and spread on top.
|
sugar peanut butter
|
8,182 |
Classic Mexican Flan
|
In a small saucepan melt sugar over moderate heat stirring frequently until sugar is a dark caramel-colored liquid. Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325. Put the condensed milk milk eggs egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard.
|
sugar sweetened condensed milk milk vanilla extract eggs
|
276,408 |
Parmesan Crusted Tilapia With Lemon Caper Sauce
|
Prepare Parmesan flour by combining 1/2 cup flour and parmesan cheese in shallow pan set aside. Dredge fish in plain flour shaking off excess flour. Dip in egg wash. Coat in parmesan flour mixture. Heat non-stick frying pan with olive oil (almost smoking). Brown fish on both sides remove from pan and keep warm. In the same pan add more oil if needed and sauté garlic. Add capers lemon juice wine and stock salt and pepper (artichokes if you like). Reduce by half remove from heat. Add butter and melt through.
|
flour egg flour parmesan cheese olive oil garlic capers white wine canned artichoke heart unsalted butter
|
225,284 |
Veal Capellini
|
Boil water for pasta. Cook pasta for 5-8 minutes (until desired tenderness) drain and set aside. Cut onion and pepper into 1-2 inch thin slices. Heat 1 1/2 tablespoons of olive oil in pan. Saute onions and peppers until browned. Add rest of olive oil and veal slices saute until veal is cooked through. Drain. Heat marinara sauce on medium heat in a medium sauce pan. Add veal onions and peppers into sauce and continue to heat. Add basil garlic oregano parsley salt and pepper to sauce and heat while stirring until hot. Top angel hair pasta with veal sauce and enjoy.
|
green pepper onion garlic olive oil basil oregano fresh parsley salt black pepper angel hair pasta
|
520,130 |
Chai Tea Mix
|
Mix all ingredients together in a container. Store tightly closed. To make chai tea steep 1 black tea bag in 1 cup boiling water for 3-5 minutes. Stir in 2 tablespoons of chai tea mix.
|
sugar powdered milk ground cardamom ground allspice ground cinnamon ground cloves ground pepper
|
364,306 |
Florentine Pasta Toss
|
Cook pasta according to package directions. Drain in colander and return to stockpot. Add spinach. Cover and keep warm. Heat oil over medium heat until hot. Add pressed garlic bell pepper and onion. Cook and stir 2-3 minutes or until vegetables are crisp-tender. Transfer vegetables to stockpot. Add alfredo sauce to pasta mixture and mix well. Grate parmesan cheese over pasta and mix well. Spoon onto platter and garnish with additional parmesan cheese and black pepper if desired. Serve immediately. Notes: For a heartier main dish 2 cups diced cooked chicken can be added to the pasta mixture.
|
rigatoni pasta red bell pepper onion olive oil garlic cloves alfredo sauce parmesan cheese parmesan cheese ground pepper
|
482,314 |
Roasted Carrots and Beets With the Juiciest Pork Chops
|
Preheat the oven to 425 degrees F. Put the carrots into a large pot and the beets into another and add enough water to cover them. Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender then drain and place in separate bowls. Peel the beets and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole Now add the flavorings while the vegetables are still hot. Toss the carrots with half the smashed garlic and a glug of olive oil then lightly season. Add the orange juice and the thyme leaves and toss again. Mix the beets with the rest of the garlic the rosemary balsamic vinegar and salt and pepper. You can now put the vegetables either into separate ovenproof dishes or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other. Place in the middle of the preheated oven and roast for around 1/2 hour or until golden While the carrots and beets are cooking lay the chops on a board and score through the skin and the streaky-looking part of the meat. This will give you lovely crackling Firmly press a sage leaf onto the eye meat on both sides of each chop. Season with salt and pepper When the vegetables start to color heat a large ovenproof frying pan or small roasting pan on the burner add a good glug of olive oil and put in the chops. As soon as you've got nice color on 1 side turn the chops over and place the pan in the oven for 10 minutes or until the chops are crisp on the outside and just cooked through and juicy in the middle. Remove the chops to a warmed plate. Pour most of the fat out of the pan and add a squeeze of lemon juice to it. Stir and scrape the lovely sticky bits off the bottom and drizzle all over the chops. Remove the carrots and beets from the oven - they should be nice and sticky by now. Serve them with the chops and a glass of wine.
|
carrots beets bulb of garlic olive oil orange fresh thyme fresh rosemary fresh sage leaves lemon
|
179,147 |
Cooked Salad Dressing
|
Mix flour and seasonings. Add beaten egg. Mix. Add hot milk. Cook over hot water 12-15 mins. Add butter and vinegar. Beat smooth. Chill. Thin with milk or French dressing iff too thick.
|
flour salt dry mustard sugar paprika egg vinegar milk butter
|
241,846 |
Grandma's Peanut Butter Chocolate Chip Cookies
|
Cream margarine peanut butter and brown sugar. Beat in egg. Stir together oatmeal flour baking soda and salt. Stir into creamed batter. Stir in chocolate chips. Bake on cookie sheet at 350 degrees for 8-10 minutes.
|
margarine chunky peanut butter brown sugar egg oatmeal flour baking soda salt chocolate chips
|
63,565 |
Greek Style Green Beans
|
Wash tip and cut up fresh beans. Place in pan with water to cover beans. Simmer uncovered until beans are just tender stirring a few times. Meanwhile combine undrained tomatoes with water onions parsley garlic mint oregano salt and pepper in a saucepan. Cover; bring just to a boil reduce heat and let simmer 10 minutes stirring frequently. When tomato sauce is thick drain green beans and top with sauce; serve promptly.
|
diced tomatoes water onions fresh parsley garlic of fresh mint dried mint oregano leaves dried oregano salt black pepper green beans
|
47,591 |
Camille's "Boy Friend" Soup
|
Saute garlic in olive oil. add the chicken broth and the stewed tomatoes. (I break them up before putting them in the sauce pan.) add the spinach drained well (I use only a half a package and re chop) bring to a boil and add the pasta. Simmer about 20 minutes or untill the pasta is done. Pass the Parmisan Cheese for the top.
|
chicken broth stewed tomatoes garlic olive oil spinach oregano parmesan cheese
|
212,847 |
Caramel Flan
|
SAUCE: Place the 3/4 cup of sugar in a large skillet and cook over medium heat till sugar melts and forms a light brown syrup; stir to blend. While this is happening in the oven heat an 8 1/4\" round shallow baking dish. After the above sugar become a syrup immediately pour it into the heated dish and holding the dish with a pot holder quickly rotate to cover bottom and sides completely. Set aside. FLAN: Preheat the oven to 325 degrees so that it is ready for you. In a medium saucepan put the milk and cream and heat just till bubbles form around the edge of pan. In a large bowl whisk the eggs. Add the 1/2 cup sugar salt vanilla; mix well. Gradually stir the hot milk mixture into this stirring all the while. Pour into the prepared dish with the syrup. Set dish in shallow pan and pour boiling water around it to 1/2\" deep. Bake in the 325 oven for 35-40 minutes or until a silver knife comes out clean. Let cool. Then refrigerate for a least 4 hours or better overnight. To serve run a spatula around edge of dish to loosen. Invert on shallow serving dish with a lip to catch the syrup. Gently shake to release and hold the dish over the flan for a couple of minutes to get as much syrup dripped out as you can.
|
sugar milk eggs sugar salt vanilla
|
513,726 |
Awesome Chocolate Chocolate Chip Muffins
|
Preheat oven to 400 degrees. Combine the flour sugar baking powder baking soda and cocoa powder in a large mixing bowl. In a seperate mixing bowl whisk together the egg oil milk sour cream and vanilla. Pour the wet ingredients into the dry ingredients and stir by hand untill well blended. Batter should be a bit lumpy. Add the cocolate chips and stir till well distributed. Spoon into prepared muffin cups and top with 5-8 chocolate chips. Bake for 20 minutes and enjoy.
|
flour sugar cocoa powder baking powder baking soda egg sour cream milk butter vanilla
|
523,287 |
French Strawberry Mo-Tito
|
Muddle fresh strawberries and mint and basil leaves in the bottom of a mixing glass. Add Vodka simple syrup lime juice and St. Germain. Shake to combine and pour into a collins glass over fresh ice. Top with club soda and enjoy!
|
fresh strawberries dried leaf basil vodka
|
134,895 |
Provencal Pasta With Basil and Anchovy
|
Bring a large pot of generously salted water to a full boil and add the pastam cooking tll al dente (for penne about 12 minutes). On a cutting board sprinkle the crushed garlic cloves with the salt and pepper. Using the back of a fork mash the garlic into a paste. Add the anchovies and keep mashing. Scrape the paste into a mortar add the basil and begin pounding with a wooden pestle until the mixture resembles a puree. Now add the oil slowly pounding all the while with your pestle. Note: You can do this in a blender or food processor but purists (like myself) will tell you that the pistou will not taste or look the same if the basil is chopped with a blade. When your pasta is ready place your serving bowl (heat-proof)in the sink. Drain your pasta allowing the pasta water to warm your serving bowl. Place the pasta in the bowl add the pistou and toss well. Serve accompanied by freshly grated parmesan cheese.
|
coarse salt fresh coarse ground black pepper garlic cloves anchovy fillets fresh basil leaf extra virgin olive oil dry pasta parmesan cheese
|
334,911 |
Ras El-Hanout, Moroccan Spiced Chicken
|
To make the Ras al-hanout spice mixture: Combine the cinnamon turmeric black pepper nutmeg cardamom and cloves in a small bowl. Thoroughly pat the chicken dry and dredge in the ras al-hanout spices until pieces are nicely covered but not over-loaded. Place in a bowl or large dish and scatter thyme and garlic over the chicken. Pour 1/2 C olive oil over and toss to coat thoroughly. Cover with plastic wrap and refrigerate overnight if possible or several hours. Remove marinated chicken and place on counter for 30 minutes. Heat 1 T. olive oil in a Dutch oven over medium-high heat. Remove chicken from the dish keeping the marinade and brown chicken on all sides in the hot oil. (Do not rush this as the browning will help keep the chicken from feeling \"dusty\" from the spice mix covering it. This is also why you do not want to over-load the chicken with the spice mix.) Set the chicken aside and add the onion to the Dutch oven cook until translucent. Return the chicken to the Dutch oven adding the lemon and the reserved marinade. Sprinkle generously with salt. Add enough broth to almost cover the chicken bring to a simmer cover and cook until the chicken has begun to pull away from the bones and is quite tender about 1 hour and 15 minutes. Remove the lid the last 15 minutes of cooking time to reduce the broth. If it needs to reduce further remove the chicken and boil the broth until nicely reduced to approximately 2 cups but you can reduce it less if you want more sauce. You can thicken the sauce with cornstarch mixed with water. Serve with white rice or other grain of choice.
|
ground cinnamon turmeric fresh ground black pepper nutmeg ground cardamom ground cloves chicken drumsticks chicken thighs fresh thyme garlic cloves olive oil olive oil onion lemon chicken broth salt
|
364,118 |
Gluten Free Bread
|
Preheat oven to 375 degrees F. Grease a 8 1/2 x 4 1/2 bread pan and dust w/ rice flour. Combine all dry ingredients (except sugar) and sift or whisk to blend set aside. In a separate bowl cream together butter and sugar. Add egg whites and beat until frothy. Add remaining ingredients (except water) and mix by hand until smooth. The dough should look like a thick cake batter. If it looks too dry add some of the warm water. Place the dough into the pan for baking and cover with plastic wrap or a clean towel and let it sit in a warm place for 10 minute Bake in a 375 degree oven for 10 min and then cover with foil to protect from over browning. Continue baking for an additional 45 to 50 min until bread tests clean with a toothpick. Allow to cool in the pan for 10 min and outside the pan for about 20 min before slicing.
|
butter brown sugar Gluten Free All Purpose Flour Substitute xanthan gum salt egg substitute dry active yeast apple cider vinegar milk warm water
|
351,034 |
Sweet and Spicy Chicken
|
In a small mixing bowl whisk together orange juice lemon juice and pineapple juice from the can. Add spices whisk. Add onions and pineapple tidbits. In medium skillet simmer sauce and chicken breasts on medium for 15-20 minutes or until cooked through. Serve over with brown rice.
|
boneless skinless chicken breasts pineapple tidbits lemon juice paprika garlic rosemary salt
|
224,735 |
Chocolate Turtle Pie
|
Combine eggs sweetened condensed milk and butter; mix well. Stir in nuts and morsels. Pour into pie crust. Bake at 350 for 35-40 minutes or until a knife inserted near center comes out clean. Cool completely on a wire rack. Drizzle with caramel topping.
|
eggs sweetened condensed milk butter pecans graham cracker pie crusts
|
396,083 |
Morocco Meets Greece (Chickpea Cucumber Salad With Feta)
|
Wash your cucumber and slice it in half lengthwise. Cut each half again lengthwise and then cut into small pieces. Place in a salad bowl and season with salt and pepper to taste. Add dill weed. Dice Feta finely or crumble over salad. Now add the hummus (store bought or homemade). Mix well to coat everything. If you like add other add-ins of your choice such as whole chickpeas or olives. Enjoy.
|
English cucumber feta cheese dried dill weed fresh ground pepper Moroccan Party Dip salt
|
310,529 |
Chocolate Peanut Turffles
|
Line baking sheet with wax paper. BEAT p-nut butter butter and vanilla until creamy. Combine cocoa mix and splenda into another bowl and then stir into p-nut mixture. PLACE crushed peanuts into dish and roll \"1\" balls of the p-nut butter mixture through it. PLACE on wax-lined baking sheet and refrigerate until firm.
|
peanuts creamy peanut butter butter vanilla extract Splenda granular
|
187,246 |
Easy Baked Pasta
|
Pour the pasta (uncooked) into a large casserole dish. Pour the Olive Oil over the pasta stir it up and let it sit for about 20 minutes. Pour the tomato sauce and diced tomatoes over the pasta; stir. Add the seasonings and stir. Cover and bake in a 400 degree oven for 40 minute. Stir a couple of times while baking to avoid the top becoming crusty. After cooking stir in the parmesan cheese and serve.
|
pasta olive oil tomato sauce diced tomatoes salt pepper parmesan cheese
|
213,676 |
Slow Roast Corned Beef
|
FOR CORNED BEEF. Preheat oven to 220°C. Combine grainy mustard marmalade lemon juice garlic ground black pepper and olive oil in a small bowl and mix well together. Place beef in a baking dish. Make 6 small slits in the beef and poke a whole clove in each one. Smother the corned beef with the marmalade mixture. Put into oven and roast for 10 minutes drop temperature to 140°C and roast for a further 3 hours basting occasionally. Remove from heat and let rest covered in foil for 30 minutes. Serve with salad. FOR THE SALAD. Place eggs beans and potatoes in a bowl. Mix mayonnaise and lemon juice well together. Toss mayonnaise mixture through the salad. Serve with corned beef.
|
grainy mustard marmalade garlic clove ground black pepper olive oil corned beef cloves eggs green beans tiny new potatoes mayonnaise
|
518,118 |
Latin Marinade
|
Combine all ingredients in a jar and shake well. Makes enough to marinate 2-3 lbs of beef pork or chicken.
|
black coffee vinegar canola oil olive oil onion garlic cloves ground cumin dried oregano chili powder
|
456,652 |
Lemon Courgette (Zucchini) Cake
|
Pre-heat the oven to 160°C. Beat the egg and oil together then mix in the courgette and sugar. In another bowl mix together the remaining ingredients until well distributed. Add the flour mixture to the courgette and mix together well. Pour into a lined cake tin and bake for 45 minutes or until a skewer poked into the cake comes out clean.
|
egg coconut oil courgettes sugar plain flour whole wheat flour salt bicarbonate of soda baking powder ground cinnamon lemon zest of
|
162,667 |
Braised Beef in Barolo (Crock Pot)
|
Tie the beef with kitchen string & place in a large dish; add the next 10 ingredients and let marinade for 6 to 7 hours. Drain the meat reserving the marinade and pat dry with paper towels. Heat the butter oil & bacon fat in a pan; add the meat and cook over high heat turning frequently until browned all over then transfer to a slow cooker. Tip the pan and remove as much fat as possible then deglaze pan with remaining wine & pour over beef; add marinade & beef broth to slow cooker. Cook on low for 7 to 8 hours; the meat is cooked when it feels very tender at the pricking of a knife or fork. Remove beef from slow cooker & remove kitchen string; tent for about 10 minutes before carving. Make Sauce: Remove bay leaf stir in cocoa powder & pour liquid into a blender or food processor; being careful with this hot liquid process until smooth. If desired thicken on stove top using flour corn starch or arrowroot.
|
roast beef red wine carrots onions celery garlic clove sage rosemary bay leaf salt pepper butter olive oil bacon fat red wine beef broth
|
157,666 |
Pork Chops and Apple Bake
|
In bowl whisk egg. In separate bowl mix together wheat germ basil rosemary garlic powder. Rinse and pat dry pork chops (may be pork loin chops or pork steaks). Dip chops in egg wash. Dredge through wheat germ mixture. Put into 9X13 roasting pan add water to pan. Drizzle with balsamic vinegar. Put in oven at 350 degrees for 1-1 1/2 hours. In the meantime quarter apple and remove cores. In a separate bowl mix together cinnamon and nutmeg. Put apple in bowl and stir to cover apple with mixture. 1/2 hour after chops are in oven flip chops over and put apples on top of chops return to oven and continue to bake. **NOTE: check after 1 hour total baking time for doneness depending on thickness of chops and oven variations time can vary 1- 1 1/2 hours. Serve with side dish and vegetables. Au jus from baking can be dripped over chops and apples on a platter or can be made into a tasty gravy.
|
wheat germ egg garlic powder basil rosemary nutmeg cinnamon apples water
|
45,528 |
Creamy Celery Seed Dressing
|
Combine all ingredients in a small mixing bowl and stir well. Cover and chill before serving.
|
low-fat mayonnaise plain nonfat yogurt sugar white vinegar prepared mustard pepper
|
461,492 |
Apple Crumble
|
Peel apples and remove core. Slice apples into a loaf tin which has been greased. Add 4 ounces sugar. Combine the margarine and flour (rub the margarine into the flour until you get a bread crumb like consistency) then add the brown sugar and porridge oats in the loaf tin. Cook in a preheated oven at 180 degrees celsius for 30 minutes until golden brown.
|
flour margarine brown sugar cooking apples sugar porridge oats
|
286,643 |
Vegetarian Spring Rolls
|
Prepare rice noodles by soaking them in water for 15 minutes or until soft. Drain. Finely shred lettuce and carrot. If using Cilantro tear each sprig into two or three pieces (I never add cilantro personal taste). Toss lettuce carrot and cilantro (if using) together until well mixed. Soak a single sheet of the rice paper in very hot water for 20 to 30 seconds just long enough to soften. Make sure that you use a bowl or pan large enough for the sheet of rice paper to lie flat. I usually use a large cookie sheet. Be careful because rice paper soaked too long in water it will tear easily. Remove rice paper sheet from water and place on a clean damp kitchen towel. Place a loose handful of the vegetable mixture on the rice paper sheet. Position the vegetable mixture on the lower third portion of the rice paper sheet between the center and the edge facing you. Leave two inches of space on either side of the vegetables so they won't spill out while rolling. Place a handful of the soaked rice noodles on top of the vegetable mixture. I usually add equal amounts of vegetables and noodles. Pull the edge of the rice paper nearest you up and carefully fold it over the filling. Make the roll as firm as possible without tearing the paper (this usually takes some practice and you probably will tear a few). After that fold fold the sides over the center to seal the ends and continue to roll up like an eggroll. Now make the Dipping Sauce: Stir together the white vinegar sugar and fish sauce until all of the sugar is dissolved. Divide fish sauce into individual ramekins one for each person being served. Sprinkle crushed peanuts over sauce.
|
iceberg lettuce carrot cilantro rice paper sheets white vinegar sugar fish sauce peanuts
|
219,796 |
Whole Wheat Super Healthy Orange Muffins
|
Preheat oven to 400º. Combine first 5 ingredients in a large bowl. Stir in carrot. Combine milk and next 5 ingredients into another bowl and stir well. Add to flour mixture stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray. Bake at 400º for 20 minutes or until done. Remove from pans immediately and cool on a wire rack.
|
whole wheat flour flour sugar brown sugar Splenda sugar substitute carrots 2% low-fat milk applesauce low fat cottage cheese sweet potato vanilla extract
|
535,282 |
After School Apple Dip
|
Place the cream cheese and brown sugar onto a bowl and mix until partially combined. Then add the rest of the ingredients and mix until smooth and combined.
|
cream cheese brown sugar vanilla
|
134,088 |
Watermelon and Cucumber Gazpacho
|
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold at least 1 hour and up to 4 hours. Divide gazpacho among bowls and top with dollop of crème fraîche or sour cream. Makes 4 servings. Bon Appétit. August 2005.
|
seedless watermelon cucumber red bell pepper yellow bell pepper jalapeno chile celery ribs red onion of fresh mint fresh lime juice red wine vinegar salt creme fraiche sour cream
|
195,808 |
Easy Sweet Potato Bacon Soup
|
Peel and thinly slice sweet potatoes. For microwave cooking: Layer them on a crisping pan otherwise for conventional oven roasting use a roasting pan. Dot with butter and sprinkle with turbinado sugar. For microwave: cook on grill plus microwave function for 15 minutes stirring periodically to make sure all pieces are evenly cooked. Traditional oven: cook 20 - 30 minutes at 425 degrees until cooked through. While potatoes are cooking chop bacon and brown in a heavy saucepan. Add onions and sauté until golden then add the garlic being careful not to let it burn. Add wine and deglaze the pan. Then add stock honey and chives. DO NOT ADD SALT! With the bacon and stock this will probably be salty enough for most tastes. When potato slices are cooked and lightly browned add them to the stock. Cover and simmer for 15 minutes to give flavors time to blend. Puree the soup with a hand blender or in food processor add cream and serve piping hot.
|
sweet potatoes bacon heavy cream onion garlic clove honey turbinado sugar chives butter
|
288,828 |
Ham and Egg Pizza
|
Preheat oven to 200°C. Spread pizza base with tomato paste. Top with ham. Sprinkle with cheese. Form 6 hollows the width of a 50 cent coin around the edge of pizza. Separate 1 egg and carefully place egg yolk into 1 hollow. Repeat with remaining eggs. Bake for 15 to 20 minutes or until pizza base is crisp. Serve.
|
tomato paste ham eggs
|
233,816 |
Reshmi Kebab
|
Mix all the ingredients together. Marinate for a minimum 45 minute. Roast chicken at 200°c for about 10 min or until done (or put some oil in pan until smoky hot; put chicken pieces in and cook till dry. Serve with onion salad and coriander chutney.
|
boneless chicken breasts salt green chilies coriander powder garlic gingerroot cardamom powder lemon juice coriander leaves cumin powder garam masala
|
259,256 |
Luscious White Cranberry Peach Smoothie
|
Put all ingredients in a blender. Blend for a few seconds on high speed or until ingredients are. thoroughly combined. You may want to taste to see if it is sweet enough for your liking at this point. I had to add a bit of sugar to mine because it was a bit tart. Pour into a glass. Makes 1 11-ounce serving.
|
anilla yogurt
|
396,288 |
Simply Healthy Veal Jerky
|
Marinate veal scallopini overnight in BBQ sauce. Place on wire cooling racks and place in oven ( I put mine on baking sheets so it was easier to move around. Turn on oven to lowest setting and cook until they are dehydrated but not brittle. Enjoy!
|
arbecue sauce
|
187,473 |
Eggs & Rotel Bake
|
Preheat the oven to 350 degrees. Lightly oil a 10 inch pie plate. Beat the eggs in a large mixing bowl. Stir in the Monterey Jack cottage cheese butter flour baking powder salt and Rotel tomatoes. Pour into the baking dish and bake for 40-45 minutes or until the eggs are set. Cool for 10 minutes. Cut into squares and serve with salsa.
|
eggs monterey jack cheese cottage cheese butter all-purpose flour baking powder kosher salt fresh ground pepper tomatoes and green chilies
|
52,587 |
Chicken Enchiladas with Tangy Tomatillo Sauce
|
Heat the tomatillo sauce in a medium saucepan over low heat. Warm up the chicken in a separate pan with a little water so it wont dry out. When warmed up add the sour cream onion and salt to the chicken stir well and remove from heat and cover. Heat the oil in a medium saucepan over medium high heat. When hot quick fry the tortillas to soften them-3 seconds each side. Preheat oven to 350 degrees. Pour 1 cup of the sauce onto a dinner plate. Lay a tortilla in the sauce and flip to cover both sides with sauce. Lay 2 T. of the filling across the center of the sauced tortilla and roll up. Place in a baking dish and repeat until done. Pour the remaining sauce over the enchiladas making sure to cover each completly. Cover with foil and bake for 10-15 minutes. Remove foil and sprinkle on cheese onion rings and radish slices. Serve immediately.
|
tomatillo salsa chicken breasts sour cream onion salt corn tortillas feta parmesan cheese onions radish
|
503,715 |
Faroe Island - Hazelnut Oatcake
|
Preheat your oven to 350 degrees. While it's warming up grease a 9-inch cake pan with butter. Line the pan with parchment paper and set aside. Now boil the water and pour it over the oats. Let sit while you mix the flour together with the cardamom caraway seeds baking powder and salt. In yet another bowl combine the sugars and the melted butter. Add the eggs one at a time and beat until well incorporated then gradually add the flour and spice mix. Finally stir in the oats and the chopped hazelnuts. Transfer the batter the the pan and bake for 45 minutes to 1 hour or until a skewer comes out clean. Let cool then remove from parchment. While the cake is baking make the vanilla sauce. In a heavy saucepan combine the brown sugar flour and cinnamon with the egg melted butter whole milk and salt. Heat over a medium flame whisking constantly. Don't let it boil because it will get grainy. When the sauce has thickened (10 to 12 minutes later) add the vanilla extract. Spread the vanilla sauce over the top of the cooled cake then top with the raspberries and whole hazelnuts.
|
water rolled oats all-purpose flour ground cardamom caraway seed baking powder salt light brown sugar granulated sugar unsalted butter eggs hazelnuts hazelnuts raspberries light brown sugar all-purpose flour ground cinnamon egg butter salt vanilla extract
|
481,845 |
Orange-Drizzled Grape Tartlets
|
Cut cookie dough into 12 slices about 3/4\" thick or roll out your dough 3/4\" thick and cut into rounds. On ungreased baking sheets pat each slice to form 1/2\" thick circles. Bake at 350F for 10-12 minutes or until golden brown. Remove and cool on wire racks. Beat cream cheese confectioners' sugar and vanilla until well blended. Spread over cookie crusts. Top with grapes. Microwave marmalade covered on high for 15-20 seconds or until warmed. Drizzle over grapes.
|
cream cheese confectioners' sugar vanilla extract red seedless grapes green grape orange marmalade
|
494,177 |
Beef Tortilla Casserole
|
Adjust an oven rack to the middle position and preheat oven to 300° (not a typo). Heat the oil in a large Dutch oven over medium heat until shimmering. ADd the bell peppers and onion and cook until softened about 5 minutes. Stir in the garlic chili powder and 1 teaspoon salt and cook until fragrant about 30 seconds. Add the ground beef and cook breaking it up with a wooden spoon until no longer pink about 5 minutes. Stir in the broth chipotles beans and tomatoes and simmer until slightly thickened about 10 minutes. Stir in 1/4 cup of the cilantro and the lime juice. Season with salt and pepper to taste. Meanwhile spray both sides of the tortillas with vegetable oil spray and spread out over two baking sheets (some overlap is fine). Bake until the tortillas are soft and pliable about 5 minutes. Remove the tortillas from the oven and increase oven temperature to 450°. Spread 1/3 of the beef mixture in a 9 x 13 inch baking dish. Layer 6 of the tortillas on top of the filling overlapping as needed then sprinkle with 3/4 cup of each cheese. Repeat to form a second layer. Spread the remaining filling in the baking dish. Cut the remaining 6 tortillas into quarters then spread over the top. Sprinkle with the remaining 1/2 cup of each cheese. Bake until the cheese is golden brown and the casserole is bubbling about 15 minutes. Let cool for 10 minutes. Sprinkle with the remaining 2 tablespoons cilantro before serving.
|
red bell peppers onion garlic cloves chili powder salt ground beef low sodium chicken broth chipotle chiles in adobo pinto beans diced tomatoes fresh cilantro fresh lime juice pepper corn tortillas cheddar cheese monterey jack cheese
|
399,733 |
Rustic Rosemary Chicken With Fresh Rolls
|
To roast whole garlic: Trim off the top of garlic so that the cloves are just visible. Place on heavy foil folding up edges. Drizzle on 1 teaspoon olive oil. Roast garlic at 375°F for 45 minutes. Cool and remove cloves. Pinch cloves and squirt out roasted garlic. Mix with salt and pepper set aside. To prepare chicken: Using fingers loosen skin on breast and slit each leg at thigh and loosen skin. Rub each chicken with seasoned garlic. Add two sprigs rosemary to each breast and one sprig to each leg. Place lemon slices on breast and under leg skin. Fold over skin. Tie chicken legs together with string. Rub chickens with remaining 2 tablespoons olive oil. Place chickens on roasting rack in roasting pan. Roast in 425° oven for 1 hour and 15 minutes or 1 hour and 25 minutes depending upon size of chicken. When sliced to the bone juices should run clear. Cook additional time if necessary. Serve with a crusty complement of FRANCISCO Sourdough Dinner Rolls or FRANCISCO French Dinner Rolls.
|
garlic olive oil olive oil salt ground black pepper frying chickens fresh rosemary lemon
|
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.