RecipeId
int64 39
541k
| Name
stringlengths 2
85
| Instructions
stringlengths 2
12.4k
| Ingredients
stringlengths 2
544
|
|---|---|---|---|
304,494 |
Kielbasa Apple Kabobs
|
If using bamboo skewers soak them in water for 30 minutes before grilling. Cut kielbasa onion and apples into 2-inch pieces. Combine in a bowl with lemon juice olive oil black pepper and salt. Toss to coat. Preheat grill to medium high. Thread pieces of sausage onion and apple pieces on skewers alternating them. Grill 3 to 5 minutes each side until apples and onions are slightly blackened on edges yet still crisp inside and sausage is very hot. Serve immediately.
|
kielbasa onion red apples gala apples tart green apple lemon juice olive oil fresh ground black pepper salt
|
126,517 |
Sekanjabin
|
Dissolve sugar in water in a medium pot. When it reaches the simmer add the vinegar and mint. Simmer slowly for 30 minutes. Strain into a storage bottle. Can be kept at room temperature indefinitely if sealed. To drink mix 2 tablespoons of syrup with 1 cup of cold or hot water. Sugar-free variation: Increase water to 3 cups. Simmer water mint and vinegar for 30 minutes. When cool add 80-90 1-gram packets (to taste) of aspartame-based sweetner (Equal or similar brand).
|
sugar water red wine vinegar white wine vinegar mint leaf
|
474,236 |
Easy Cowboy Beans
|
Cook bacon until crispy. Drain and crumble. Put in large pot. Brown ground beef and onions together. Drain. Add to pot. (Bacon can be cooked with the ground beef and onions if cut into chunks. I use kitchen shears to just cut through all the slices--into about 1-1/2\" chunks.). Add the rest of the ingredients to the pot. DO NOT drain the beans! Stir everything together. Bring to a boil then turn down heat and simmer for about an hour. If you're going to let it simmer don't add the lima beans right away as they tend to fall apart. These are generally better the next day but are might fine the same day!
|
bacon ground beef onion sugar brown sugar ketchup apple cider vinegar kidney beans pinto beans lima beans
|
193,156 |
Tasty Savoury Potato Bake
|
Place potatoes in casserole dish. Mix together remaining ingredients and pour over potatoes leaving 1/4 cup of cheese to sprinkle on top. Bake in a moderate oven for an hour or until potatoes are soft. Sprinkle remaining cheese on top 10 minutes before serving.
|
potatoes ham bacon onion light cheese
|
342,421 |
Won Tons
|
Chop ingredients quite fine and mix together. Reserve a couple teaspoons of egg to seal won ton skins. Drop about a teaspoon of mixture on skin and fold skin. Add to soup steam or deep fry.
|
pork ground turkey chicken mushrooms water chestnuts green onions eggs pepper salt wonton wrapper
|
132,073 |
Fresh Tomato Salad Dressing
|
combine all ingredients in medium bowl. chill for 1 hour. Serve over a garden fresh salad and enjoy!
|
tomatoes tomato juice garlic clove scallions parsley fresh basil lemon juice red wine vinegar sugar olive oil
|
119,952 |
Reuben-esque Bagel Creations
|
Form the sausage into 4 patties. Fry the patties in a skillet over medium heat until cooked and brown about 5 minutes on each side then drain on paper toweling. Heat oven to 375°F. Mix sauerkraut caraway seeds brown sugar & mustard in small saucepan; heat until hot. Spread two bagel halves with the dressing spoon half the sauerkraut onto two bagel halves; top each with two sausage patties the remaining sauerkraut cheese and the remaining bagel halves. Wrap each bagel in aluminum foil and bake 20 minutes. Unwrap and serve hot.
|
bulk pork sausage sauerkraut caraway seeds brown sugar spicy brown mustard rye bagels swiss cheese
|
81,579 |
Angels On Horseback
|
Cut bacon into thirds. Wrap around water chestnuts. Insert toothpicks to hold. Mix mayo brown sugar and chili sauce. Pour over chestnuts. bake at 350 degrees until lightly browned.
|
mayonnaise brown sugar chili sauce bacon water chestnut
|
443,098 |
Scallop and Lemon Spaghetti
|
Trim any scruffy bits from the scallops and cut in half (note scallop pieces that many fishmongers sell at a lower price also would work well here). Cook pasta in well salted water until just tender and drain. Meanwhile heat the oil and toss the scallops in this until they are just coloured but not cooked through. Add the pasta to the scallops along with the lemon rind and juice and mix through and season wel and then mix through the parsley and serve immediately.
|
scallops spaghetti extra virgin olive oil lemons salt black pepper flat leaf parsley
|
260,577 |
Vermont Maple Pumpkin Pie
|
Preheat oven to 350*. Beat or blend all ingredients (except pie shell!) thoroughly and pour into unbaked pie shell. Bake for 45 minutes or until just firm in the center.
|
canned pumpkin pure maple syrup milk cinnamon ground nutmeg ginger eggs flour salt
|
413,689 |
Country Style Pork Spareribs With M-H-M Topping
|
PREPARATION-. Marinade the pork ribs with ¼ cup of marinate for 1 hour turn a few times set aside. Make some roasted garlic clove (see various recipes on Recipezaar) set aside. Grate one lemon to produce lemon zest set aside squeeze the lemon to produce lemon juice set aside. Combine the mustard sherry (plus honey optional) mayonnaise 2 teaspoons lemon juice and 1 RAW garlic clove (pressed through a garlic press) stir and set aside. Slice about 4 RAW garlic cloves into thin slivers set aside. Clean and remove the stems from the green beans and then cut at an angle into small bit-size pieces set aside. COOKING INSTRUCTIONS-. Add a little oil to a cast iron pan drain the port marinate and then place the pork ribs into the frying pan. Then brown all sides of the ribs but do not fully cook then place the ribs on a plate. When the ribs are slightly cooler make thin deep slices with a knife (on the meaty part of the ribs) and then place inside thin slivers of RAW garlic pieces. In the Crock Pot add ¼ cup marinate and then the ribs turn over once to coat all the ribs. Then turn on your Crock Pot cover place on “High” setting and cook for about 3-4 hours; the heat and cooking time will vary depending on the model Crock Pot used. Half way threw the cooking time turn the ribs cover and continue to cook. When almost finished with cooking time turn one more time and cook a short while longer. While the ribs are cooking boil some water add a little salt (or oil) and then add the string beans. Cook until “Al dente ” drain and set aside. Place a little butter in a frying pan add the string beans cook stir for 1 minutes add the chopped bell peppers and cook for an other minute then add about 6 or more pieces of roasted garlic (remove the skin) toss briefly and place around the sides of a large plate. Next sprinkle the lemon zest around the top of the string beans set the plate aside (keep warm). When the pork ribs are done cooking in the Crock Pot then spoon some of the marinate from the Crock Pot on the ribs sprinkle with a little salt to taste and then remove and place in the center of the string bean plate; Be careful not to let the pieces of pork fall apart use a big spatula. Finally add a little of the Mustard-Honey-Mayonnaise mixture on top of each of the Country Loin Pork Style Spareribs. Serve and enjoy! Notes: #1-I made this basic recipe by completely cooking the pork spareribs in a cast iron pan (and with a Mojo Sauce) but the meat came out a little on the tough side. However it was moist and better the second day (leftovers) when heated up in a microwave; see Photo #1 Mojo Sauce. So I then made this recipe again in a Crock Pot and it came out much better and to my liking; see Photo #2 Mustard-Honey-Mayonnaise Topping. #2- A reply to the 2 Star Reviewer “Thank You for reviewing my recipe.” I have now revised the wording a little to make this recipe clearer; Step #5- again use 1 piece of RAW garlic in a press (Not Roasted Garlic) and as an Alternative Option I had recommended using Harvey Bristol Cream which is a little sweeter then dry sherry Step #11- It is common to place pieces (slivers) of RAW garlic in Puerto Rican Pernil Pork Roasts prior to cooking (that is where the idea came from) -- You are right the M-H-M might have masked the Mojo Garlic Flavor a little. To Quote a Zaar Chef “There is NO Right and NO Wrong with cooking” … “Cooking is about personal tastes and flavors.”.
|
string beans garlic cloves lemon juice lemon zest olive oil butter red bell pepper coarse grain mustard dry sherry honey mayonnaise salt
|
420,933 |
Strawberry Apple Crisp
|
Preheat oven to 350. Wash strawberries remove stems and cut in half. If very large cut in quarters. Peel apples and cut into small slices. Mix filling ingredients and put in 2 1/2 quart casserole. Mix topping ingredients except for margarine. Cut in margarine until crumbly. Spread topping on top of fruit filling. Bake for 45 minutes or until just starting to brown.
|
fresh strawberries apples sugar cinnamon ginger vanilla matzo meal sugar cinnamon margarine
|
83,673 |
Caramel Pecan Cheesecake
|
Mix crumbs 1/2 cup pecans granulated sugar and butter. Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan. Bake at 350 degrees for 10 minutes. Beat cream cheese brown sugar flour and vanilla with electric mixer on medium speed until well blended. Mixture will be pretty thick. Add sour cream; mix well. Add eggs one at a time mixing on low speed after each addition just until blended. Place 36 caramels and 1 tablespoon water in microwavable bowl. Microwave on high 1 minute or until caramels are completely melted when stirred. Add melted caramels to cream cheese batter; stir until well blended. The caramel will become kind of stringy through the batter as the caramels cool. Pour over crust. Bake at 350 degrees for 40 minutes or until center is almost set. Sprinkle cheesecake with remaining 1/2 cup pecans. Refrigerate 4 hours or overnight. ****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it but I did this when I made it and found that the caramel immediately cools and becomes very very sticky. I think next time I make it I will use some caramel ice cream topping to drizzle on top instead.
|
graham cracker crumbs pecans granulated sugar butter cream cheese brown sugar flour vanilla sour cream eggs water
|
149,934 |
Honey Glazed Salmon
|
In a bowl combine honey sesame oil soy sauce and ginger. Add salmon and marinate for 20 minutes turning after 10 minutes. Remove salmon from marinade reserving the liquid. Meanwhile preheat a lightly oiled grill to medium-hot. Place the salmon on the grill and brush with marinade. Grill for 3 to 4 minutes turn and grill for 3 to 5 minutes or just until cooked through.
|
honey reduced sodium soy sauce fresh ginger salmon fillets
|
192,613 |
Marcia's Peanut Butter Surprises
|
Cream butter peanut butter and sugars. Add egg and vanilla mix well. Add flour baking soda and salt mix well. Roll into 1 inch balls \"push\" one kiss into ball and reshape. Roll filled balls into granulated sugar. Put on greased cookie sheet. Bake at 375 for 8 minutes. Cool on paper bags to absorb oil.
|
butter peanut butter granulated sugar brown sugar egg vanilla flour baking soda salt sugar
|
455,362 |
Tuna Noodle Casserole
|
Combine soup milk water dillweed celery seed and onions in large skillet. Bring to a boil. Add noodles and bring to a second boil. Reduce heat and simmer until noodles are tender. Add in peas and tuna. Cover and cook an additional 15 minutes.
|
skim milk water dill weed celery seed onion tuna in water
|
216,616 |
Beef Stew With Stout
|
Sprinkle beef with salt and pepper. Melt butter in skillet over med-high heat. Add beef and saute until brown on all sides about 5 minutes. With slotted spoon transfer beef to a bowl and set aside. Reduce heat to med-low. Add carrots and onions to skillet; toss to coat with pan juices. Add flour; stir 1 minute. Add broth and stout. Add beef and any juices left in the bowl. Cover skillet; simmer until beef and carrots are tender stirring occasionally about 15 minutes. Season with salt and pepper.
|
boneless beef sirloin butter carrots onion flour beef broth stout beer
|
46,708 |
Mixed Vegetables Salad
|
Mix together and refrigate. Serve cold.
|
aracter(0
|
67,232 |
Grilled Salmon W/Pineapple Salsa
|
preheat grill to high. in a medium bowl mix all the salsa ingredients. cover and refrigerate for up to 3 days. place salmon in a glass dish. rub both sides with oil and lemon juice marinate in the fridge for 20-30 minutes place salmon on grill skin side down. cook 10 minutes turning halfway through until done to your liking. remove to a platter. add salt& pepper serve with salsa.
|
mango onion fresh pineapple fresh cilantro basil lime juice salmon fillets olive oil lemon juice
|
328,813 |
Grandma Kolk's Cheese Ball
|
ix all ingredients together and roll into ball. Toast walnuts and roll ball in walnuts. It is easier if you use saran wrap to form ball sprayed in PAM. Refrigerate until firm.
|
walnuts Roquefort cheese cream cheese green pepper chopped pimiento
|
298,297 |
Baked Stuffed Mussels With Focaccia and Lemon (Olive Garden)
|
Pre-heat oven to 350ºF. MUSSELS. PLACE water lemon halves white wine and garlic in a large sauce pot. Add mussels and cover. ALLOW mussels to cook until they have all opened. REMOVE mussels and set aside to cool. Discard any mussels that have not opened. Discard liquid. STUFFING. HEAT oil in a sauté pan over medium heat. Add pancetta and cook until browned. Transfer to paper towels and allow to drain. Add onions and garlic to hot pan and cook until onions are translucent. Do not brown. MIX remaining ingredients (except Parmesan cheese) in a bowl. Add drained pancetta cooked onion and garlic. Mix well. REMOVE mussels from shell. If using fresh mussels remove “beard.”. PLACE mussel back in one half of the shell. Place 1 Tbsp stuffing on top of each mussel. Top with grated cheese. REFRIGERATE until ready to serve. SERVING. PLACE stuffed mussels in a baking casserole dish. BAKE at 350ºF for 20 minutes or until hot throughout. SERVE on a platter or portion onto single plates. Garnish with parsley.
|
water lemon white wine garlic mussels olive oil pancetta onion garlic butter parmesan cheese kalamata olive basil white wine parsley salt fresh parsley
|
436,948 |
Scalloped Potatoes With Ham
|
Saute onion in oil over medium high heat until tender. Add garlic and cook 30 seconds longer. Remove from heat and set aside. Place the potatroes in a large bowl. Preheat oven to 400°F Combine flour salt and pepper. Sprinkle over potatoes tossing to coat. Arrange half of the potatoes in a greased 13x9 inch baking dish. Top with onion ham and half of the cheese. Top with the remaining potatoes. Pour cream over potatoes dot with butter and cover with aluminum foil. Bake for 50 minutes. Uncover top with the rest of the cheese and bake 20 minutes more or until potatoes are tender and cheese is browned. Let stand 10 minutes before serving.
|
onion garlic cloves sweet potatoes baking potatoes all-purpose flour salt pepper cooked ham gruyere cheese butter
|
309,084 |
Black Forest Cherry Cake
|
Beat all ingredients until smooth. Pour into greased and floured Bundt pan. Bake 45 minutes at 350. Cool in pan. Invert onto cake plate. Decorate and serve with additional pie filling and whipped cream.
|
cherry pie filling eggs
|
316,757 |
Gluten-Free Polenta-Quinoa Sticks
|
Put in cornmeal quinoa water and salt and pepper in a pot and stir. Bring all ingredients to a boil then lower the heat cove the pot and simmerfor 20 minutes or until quinoa is al dente. Let sit covered for ten minutes and then fluff up. Cool 5 minutes. Add olive oil and tomatoes and stir to blend well. Put mixture in greased loaf pan. Cool to room temperature. Cover with plastic wrap and refrigerate until firm about 3 hours. Invert on cutting board. Cut it into 16 slices (1/2 inch thick). Place on a parchment-paper lined baking sheet and bake in a preheated 375* oven for 35-40 minutes until crispy flipping halfway through. Enjoy!
|
yellow cornmeal quinoa water salt pepper olive oil grape tomatoes
|
521,288 |
Best Peanut Butter Frosting
|
Beat the peanut butter and butter together for 2 to 3 minutes at medium to med. high speed. Add vanilla 1 1/2 C powdered sugar and salt and beat an additional 3 to 5 minutes on medium speed. Start slowly or you'll have powdered sugar everywhere. Frosting will be thick. Add more powdered sugar if you would like it more stiff and a little milk if you need to loosen it up a little. Try not to eat the whole thing before frosting brownies cupcakes cakes etc.
|
peanut butter butter vanilla powdered sugar salt
|
287,595 |
Marinated Veggies à L'italienne
|
Put vegetables in a bowl. Marinade: Mix vinegar oil basil lemon honey salt & pepper in a vinegrette jar and shake well. Pour vinegrette on the vegetables and mix well. Cover an refrigerate about 1 hour.
|
broccoli green beans snow peas red wine vinegar basil lemon juice honey
|
129,797 |
Pernod Creamed Spinach Casserole
|
Cook spinach in chicken stock. Drain well and chop. In a heavy skillet cook bacon drain fat and set aside. In same skillet melt butter and sauté onions celery garlic and mushrooms until soft and tender. Add spinach after pressing out as much liquid as possible; stir in crumbled bacon lemon juice sour cream Pernod salt pepper Tabasco sugar and blend well. Place in a casserole dish top with breadcrumbs and sliced boiled eggs. Dust with paprika pass under broiler until browned.
|
fresh spinach bacon butter onion celery garlic cloves mushrooms lemon juice sour cream Pernod salt black pepper Tabasco sauce sugar hard-boiled eggs paprika
|
108,933 |
Armenian Potato Salad
|
Steam the potatoes for about 30 minutes. Allow to cool then. peel off the skin. Cut potatoes into a 1 inch uneven dice shape. Chop the parsley and mix with the other salsa ingredients. For a spicier salsa substitute 1/2 of the parsley with watercress. Mix the potatoes with the salsa.
|
russet potatoes salsa parsley fresh lemon juice olive oil salt
|
380,759 |
Toffee Bits Triangles
|
Heat oven to 350°F Line a 15 1/2 x 10 1/2-inch rimmed baking sheet with parchment paper; set aside. In a large bowl beat butter with brown sugar until fluffy. Beat in egg yolk and vanilla until creamy. Stir in flour and 1 cup of the toffee bits until well combined. Press dough evenly into prepared baking sheet. Bake for 18-20 minutes or until light brown; transfer pan to a cooling rack. Immediately sprinkle chocolate chips over the hot cookie base. Let stand for 5 minutes or until chocolate is softened. Spread chocolate evenly over the base; sprinkle remaining toffee bits evenly over chocolate. Cool until chocolate is set about 2-3 hours. Cut into 3-inch squares; cut each squares diagonally to make 4 triangles. TIP: Place the pan in the refrigerator for 45 minutes to 1 hour to set the chocolate faster.
|
butter margarine light brown sugar vanilla all-purpose flour
|
489,033 |
Strawberry-Pina Colada Pie
|
Mix wafer crumbs and butter until blended; press into bottom and up side of 9-inch pie plate. Beat cream cheese and milk in large bowl with mixer until blended. Add dry pudding mix and pineapple; beat 2 minute Whisk in 2 cups whipped topping; pour into crust. Refrigerate 3 hours or until firm. Top with coconut berries and remaining whipped topping just before serving.
|
butter cream cheese milk instant vanilla pudding non-dairy whipped topping flaked coconut fresh strawberries
|
172,082 |
Braised Chicken With Rosemary
|
Season chicken. Brown in oil. Remove to a bowl. To skillet add the onion bacon livers rosemary bay leaves and cloves. Bring to a boil. Add chicken. Reduce. Cover. Simmer 30 minutes. Remove chicken. Cover. Keep warm. Reduce sauce 20 minutes. Strain. Return to skillet. Add chicken to re-heat.
|
skinless chicken thighs olive oil onion bacon chicken livers rosemary bay leaves cloves white wine tomato paste
|
504,688 |
Curacao Cocktail
|
Place all ingredients except the orange in a blender and process until smooth and creamy. Pour into a large cocktail glass and add an orange slice for garnish.
|
brandy Baileys Irish Cream white rum orange
|
328,057 |
Shrimp Cheesecake With Balsamic Glaze
|
Preheat oven to 350 degrees. Lightly spray sides and bottom of a 8 inch springform pan with non-stick cooking spray and set aside. In a large mixing bowl beat together the softened cream cheese and eggs until blended. Add the gouda cheese heavy cream flour Old Bay seasoning and parsley. Beat for two minutes then fold in the shrimp. Pour mixture into prepared pan and bake for one hour. Meanwhile to make the glaze add the tomatoes balsamic vinegar and brown sugar to a medium saucepan bring to a simmer and cook until thickened stirring occasionally for 20 minutes. Cool glaze to room temperature. Remove cheesecake from oven and allow to come to room temperature. Run a knife around the inside of the pan to loosen the cheesecake then carefully remove from pan. Cut cake into 10-12 slices then spread glaze over the top. Serve with toasted baguette slices.
|
cream cheese eggs smoked gouda cheese heavy cream all-purpose flour parsley baby shrimp crushed tomatoes brown sugar
|
283,951 |
Southern Living's Cream Cheese Banana Nut Bread...healthier Vers
|
Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet and bake 12-15 minutes or until toasted and fragrant stirring after 6 minutes. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar beating until fluffy and light. Add eggs one at a time beating just until blended after each addition. Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Stir in bananas 3/4 cup toasted pecans and vanilla. Spoon batter into 2 greased and floured 8x4 inch pans. Sprinkle with remaining 1/2 cup pecans. Bake at 350°F for one hour or until a long wooden toothpick inserted in center comes out clean and sides of bread pull away from pan shielding with aluminum foil during last 15 minutes to prevent excessive browning if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.
|
pecans butter reduced-fat cream cheese sugar eggs whole wheat flour all-purpose flour baking powder baking soda salt buttermilk bananas vanilla extract
|
534,735 |
Bacon Scallops With Garlic Butter Sauce
|
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate. Remove the small side muscle from the scallops rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper to taste. Working in batches add scallops to the skillet in a single layer and cook flipping once until golden brown and translucent in the center about 1-2 minutes per side. Set aside and keep warm. Melt butter in the skillet. Add garlic oregano basil and red pepper flakes season with salt and pepper to taste. Cook stirring frequently until fragrant about 1-2 minutes. Stir in bacon and scallops. Serve immediately garnished with parsley if desired.
|
bacon scallops unsalted butter garlic cloves dried oregano dried basil crushed red pepper flakes fresh parsley leaves
|
116,222 |
Baby Carrots
|
Place carrots in saucepan with water and bring to boil for about 10 minutes (stirring occasionally) or until carrots are crisp-tender. May need more or less time depending on size and girth of your baby carrots. Drain carrots. Return to saucepan with remaining ingredients and cook over med-high heat for about 5 more minutes.
|
water butter salt cinnamon ground ginger dill weed
|
172,995 |
Sesame Green Salad
|
In a nonstick skillet over medium heat toast the sesame seeds shaking often for 2-3 minutes. Immediately remove from the pan. Combine the toasted seeds with the rice vinegar soy sauce sesame oil sugar ginger and tomato and blend. Toss with the salad greens and serve.
|
sesame seeds rice vinegar soy sauce sugar ginger tomatoes
|
495,284 |
Pepper Steak Ponzu
|
In a skillet warm the olive oil. Add in sliced round steak and saute until browned. Place the browned beef and any juices in crock-pot. Mix together the Ponzu Sauce ketchup Pepsi cola garlic and red pepper flakes. Pour over all. Cover and cook for 3 hours on low or until meat is tender and cooked through. Add onion and bell peppers to crock pot. Stir to combine. Mix the cornstarch with a small amount of water. Turn crock-pot to high stir in cornstarch mixture and continue to cook for 30 minutes. After 30 minutes check seasoning and if necessary add salt and pepper to taste. Stir in tomato wedges and cook an additional 30 minutes. Stir before serving. Serve on top of cooked rice of choice.
|
olive oil ponzu sauce ketchup garlic cloves red pepper flakes yellow onion red bell pepper green bell pepper cornstarch tomatoes salt pepper cooked rice
|
204,077 |
Apple Pancakes
|
Preheat oven to 400 degrees F. Divide butter evenly between two 9 inch pie plates and put them in the oven to melt the butter. Remove the plates and rotate them so the melted butter coats the bottom and the sides. Set aside. Beat eggs flour milk and salt at medium speed for one minute. Arrange half of the apple slices in each pie plate. Pour half the egg mixture over the apple slices in each pan. Mix the cinnamon and sugar together and sprinkle over the top of each pan. Bake until puffed and golden brown 20-25 minutes. Serve immediately with warm syrup.
|
butter eggs flour milk salt baking apples sugar cinnamon
|
250,714 |
Rainbow Kiwi Roll - Sushi
|
Spread rice as same size of nori. Place nori on the rice and put all the filling on nori. Roll it and slice it as you like.
|
nori egg kiwi fruit salmon
|
171,470 |
Moroccan Dafina
|
Let chickpeas soak overnight and then drain (what everyone in my family does is soak them early in the morning so that it would be ready for the evening). Heat oil in a large pot (preferably something big enough to hold all the ingredients including water). Saute onions until translucent about 5 minutes. Add the chickpeas meat potatoes sweet potato (the potatoes and sweet potatoes you want to leave whole) and spices without sauteing them. Add the bones. Add enough water cover everything. In a large bowl mix the ricwe with the beaten egg add spices and gently mix. Wrap it in a cheesclothe and add it to the stew. Add the eggs and let it come to a boil. Let it simmer overnight and continue to simmer until ready to serve for lunch. The water used to cover the stew and kouclas will eventually become a thick gravy sauce to serve over each individual dish.
|
dried garbanzo beans yellow onions beef bones with marrow potatoes sweet potato paprika cumin cinnamon salt pepper eggs rice egg cinnamon nutmeg salt black pepper
|
291,536 |
Smith Island Ten-Layer Cake
|
Cream together sugar and butter. Add eggs one at a time and beat until smooth. Sift together flour salt and baking powder. Mix into egg mixture one cup at a time. With mixer running slowly pour in the evaporated milk then the vanilla and water. Mix just until uniform. Put three serving spoonfuls of batter in each of ten 9-inch lightly greased pans using the back of the spoon to spread evenly. Bake three layers at a time on the middle rack of the oven at 350° for 8 minutes. A layer is done when you hold it near your ear and you don't hear it sizzle. Start making the icing when the first layers go in the oven. Put the cake together as the layers are finished. Let layers cool a couple of minutes in the pans. Run a spatula around the edge of the pan and ease the layer out of the pan. Don't worry if it tears; no one will notice when the cake is finished. Use two and three serving spoonfuls of icing between each layer. Cover the top and sides of the cake with the rest of the icing. Push icing that runs onto the plate back onto the cake. Directions for Icing:. Put sugar and evaporated milk in a medium pan. Cook and stir over medium-low heat until warm. Add chocolate and cook to melt. Add butter and melt. Cook over medium heat at a slow boil for 10 to 15 minutes. Stir occasionally. Add vanilla. Icing will be thin but thickens as it cools.
|
sugar unsalted butter eggs flour salt baking powder evaporated milk vanilla water sugar evaporated milk unsalted butter vanilla
|
168,984 |
Strawberry Satin Pie
|
To make the Creamy Satin Filling-. Combine sugar cornstarch flour and salt in a saucepan. Gradually stir in milk. Bring to boiling stirring constantly. Lower heat cook and stir until thick and bubbly. Stir a litle of the hot mixture into the beaten egg; return it to the remaining hot mixture. Bring to just a boil stirring constantly. Cool; then chill throughly. After it is chilled beat throughly. Whip cream until stiff then add fold into egg mixture with the vanilla. Cover the bottom of the cooled pre-baked pastry shell with the filling. Divide berries as follows-. Reserve a few perfect berries for the center. Crush 1/2 cup berries and set aside. Slice remaining berries in half. Arrange halved and whole berries atop filling whole berries in the center. Combine the crushed berries and 1/2 cup of water in a small pan. Cook 2 minutes over medium heat then press through a sieve. Mix sugar and cornstarch; gradually stir into berry juice. Cook and stir until thick and clear. Tint with several drops of red food coloring. Cool slightly then spoon over pie. Refrigerate until serving time. Can easily be made the day before.
|
sugar cornstarch flour salt milk egg heavy cream vanilla water fresh strawberries sugar cornstarch
|
403,840 |
Spiced Cranberry Walnut Cake
|
Grease and flour a 10 cup bundt pan. Preheat oven to 325 degrees. Sift together te flour baking powder baking sodam saktm cardamom ginger and cinnamon. Set aside. Beat the butter until creamy then add the sugar and continue to beat until fluffy. Add eggs to the butter mixture one at a time beating well after each. Fold in the ground walnuts and and vanilla and mix on low until blended. Place 1/4 cup of the flour mixture in a medium bowl and add cranberries tossing to coat berries with the flour. Add remaining flour and the sour cream to the butter mixture in three additions blending just until incorporated after each addition. Fold in chopped walnuts and cranberries (along with any excess flour). Spoon batter into the prepared pan spreading the batter so that the sides are higher than the center. Bake for 45-50 minutes or until cake begins to pull away from the sides of the pan. Cool in pan for 10 minutes then turn the cake out onto a wire rack and cool for 1 hour. GLAZE:. In a saucepan over medium heat bring the maple syrup to a boil and reduce to about 1/4 cup. Brush the syrup generously over the cooled cake. Sprinkle with powdered sugar and decorate with whole walnuts before serving.
|
cake flour cake flour baking soda baking powder ground cardamom salt ground ginger cinnamon butter sugar sugar eggs vanilla walnuts sour cream maple syrup walnuts fresh cranberries
|
513,020 |
Individual Chicken Potpies
|
Preheat oven to 350. Spray 10 muffin cups with vegetable spray. Cook the veggies part way drain well. Stir together chicken soup and vegetables. Roll or pat out biscuits on a floured board. Press biscuits into bottoms and up sides of muffin cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Top each with 2 tsp cheese. Bake for 15-20 (or more) minutes until biscuits are golden and cheese is melted. Let cool in pan on wire rack 5 minutes.
|
heddar cheese
|
468,716 |
Rugalah
|
Preheat oven to 350°. Spray cookie sheets with Pam. Mix all dough ingredients until combined using room temperature butter and cream cheese. Dough will be sticky. Divide into 8 or 10 balls and wrap in plastic wrap and chill until firm. You can do this step a day ahead of baking. In the food processor chop nuts and raisings with sugar and cinnamon until fine. Melt jams in microwave for about 30 seconds and allow to cool. Remove dough one ball at a time from refrigerator and roll into a 9 or 10 inch circle on a floured board. I move each circle to a piece of wax paper for the next steps since the jam will make your board sticky. Spread a tablespoon of jam on circle and sprinkle with nut mixture. Cut each circle into 10 or 12 wedges depending on the size of cookie you want and roll each wedge starting from the wide end and place on cookie sheet pointy side down. You can sprinkle with coarse sugar if desired. Bake for about 20 or 25 minutes. Cookies will be white on top and brown on the bottom. Remove cookies from cookie sheets to cooling racks immediately or they will be impossible to remove if you allow them to cool. If they cool too much place tray back into oven for a couple of minutes to soften jam again. Cool completely and store in airtight containers. When ready to serve sprinkle with confectioners sugar if desired.
|
butter cream cheese sour cream flour walnuts raisins sugar cinnamon
|
3,503 |
Microwave Polenta
|
You may have to adjust ratio depending on altitude and or type of flour. I use a Pyrex round unit with lid large enough to hold (7) seven cups water and (2) two cups cornmeal flour Mix flour with water and salt and microwave at f ull power for 22 to 26 minutes (depending on power and quantity) stopping to stir every five to six minutes. Suggestions. You can substitute some broth or milk not too much milk or it may boil over. Makes 2-3 servings (2 with some leftovers).
|
yellow cornmeal water salt rosemary thyme
|
94,895 |
White Chocolate & Cherry Bread Pudding
|
Generously coat a 9 x 13 baking dish with 2 T. butter and set aside. Beat eggs with a wire whip. Whisk in brown sugar vanilla and cinnamon until smooth. Add cream and half& half stirring to blend well. In another bowl add the chips and cherries to the cubed bread. Pour the liquid mixture over the dry ingredients and fold together. Pour the whole mixture into the buttered dish and bake in a preheated 350 degree oven for one hour. Let cool 10-20 minutes before serving.
|
unsalted butter eggs half-and-half cream light brown sugar pure vanilla extract ground cinnamon white chocolate chips dried cherries
|
11,627 |
Mocha Mousse Slice
|
Line base and sides of a 23cm square slab pan with foil. Cover base of prepared pan with layer of sponge fingers. Brush biscuits with half the combined coffee and water. Melt white chocolate in medium heatproof bowl over pan of simmering water cool slightly. Stir in cream. Pour half the white chocolate mixture over prepared biscuits cover refrigerate 10 minutes. Repeat with remaining fingers coffee mixture and white chocolate mixture. Spread mocha mousse over biscuits cover refrigerate 3 hours or until firm. -------MochaMousse------------. Melt chocolate and butter in medium heatproof bowl over pan of simmering water cool slightly. Stir in cream egg yolks and liqueur. Beat extra cream in small bowl until firm peaks form; fold into chocolate mixture in 2 batches.
|
ladyfingers instant coffee boiling water white chocolate dark chocolate butter
|
505,154 |
Beef Kebabs
|
FOR THE MARINADE: Place the medium onion garlic cloves lemon zest rosemary both vegetable oil tomato paste salt sugar and ground black pepper in blender and process until smooth about 45 seconds. Transfer ¾ cup marinade to large bowl and set aside. FOR THE BEEF AND VEGETABLES: Toss remaining marinade and beef in second large bowl. Cover with plastic wrap and refrigerate 1 hour or up to 2 hours tossing beef after 30 -minutes. Meanwhile prepare vegetables and toss with reserved marinade. Cover and let vegetables marinate at room temperature at least 30 minutes. Remove beef from marinade and pat dry with paper towels. Tightly thread beef onto two 12-inch metal skewers rolling or folding meat as necessary to maintain 2-inch cubes. Thread vegetables onto two 12-inch metal skewers in alternating pattern of zucchini pepper and onion. FOR A CHARCOAL GRILL: About 30 minutes before grilling light large chimney starter mounded over rim with charcoal (7 quarts about 120 briquettes). When top coals are partially covered with ash arrange all coals in center of grill in even layer leaving 2-inch gap between grill wall and charcoal. Set cooking grate over coals cover and heat grate until hot about 5 minutes. FOR A GAS GRILL: Turn all burners to high cover and heat grill until hot about 15 minutes. Place meat skewers in center of grill directly over coals and vegetable skewers near edge of coals but still over fire. Grill beef skewers until well browned slightly charred and instant-read thermometer inserted into center of meat registers 125 degrees for medium-rare 12 to 16 minutes turning every 3 to 4 minutes. Transfer beef skewers to serving platter loosely tent with foil and let rest 10 minutes. Continue to grill vegetable skewers until vegetables are tender and slightly charred about 5 minutes longer (17 to 21 minutes total) turning every 4 to 5 minutes. Transfer vegetables to platter with beef. Remove beef and vegetables from skewers and serve.
|
onion garlic cloves lemon zest fresh rosemary beef broth tomato paste table salt sugar ground black pepper zucchini red bell pepper onion
|
203,460 |
Roasted Sweet Onions Julia Child
|
Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick. Put it as is either in a 450 degree oven for 45 minutes (this method will caramelize)or in the microwave oven for 5 on high( this method is steamed but so quick). Remove from oven; cut it in half or open it up. Sprinkle it with grated cheese and olive oil or butter herbs salt and pepper.
|
sweet onion cheese olive oil Roasted Garlic Herb Butter fresh rosemary
|
431,102 |
Ecuadorian Empanadas De Viento - Cheese Empanadas - Ecuadorean
|
Mix flour and baking powder well. Cut in shortening. Mix water salt and lemon juice. Stir well. Blend water into the flour mixture a bit at a time until you get a soft dough. Knead it well. Roll out dough until it is pretty thin. Cut circles with a cup or cutter of the size you desire. Start heating your oil. Put 1 tbsp filling (depending on size of circles you have cut) into the middle of each circle. Fold over and turn the edges to seal well. Fry them in a skillet with a lot of oil. Spoon hot oil over them as they fry so that both sides get golden and you don't have to turn them. They puff up as you spoon the oil over them. Remove to a plate lined with paper towels to drain. Sprinkle with sugar and serve immediately as the dough and the cheese hardens when they get cold.
|
all-purpose flour baking powder shortening salt warm water lemon juice sugar
|
418,431 |
Peanut Butter Patties
|
Cookie Base:. In a small bowl beat together egg and vanilla extract until the yolk is broken up and evenly combined; set aside. Combine flour sugar salt and baking powder in the bowl of a food processor fitted with a blade attachment and pulse a few times to aerate and break up any lumps. Add butter and pulse until the mixture looks like sand about 25 1-second pulses. Add egg mixture and pulse just until the dough forms into a ball about 25 1-second pulses. Turn dough out onto a clean work surface and roll into 2 logs each about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate until just firm but still pliable about 30 minutes. (The logs will flatten slightly while chilling. If you have a paper towel tube available cut it in half lengthwise and nestle the cookie dough in there; this will help the dough keep its cylindrical shape while it chills.) Reshape the logs so they are perfectly round and refrigerate until firm about 30 minutes more. Heat the oven to 375°F and arrange a rack in the middle. Remove a dough log from the refrigerator remove the plastic wrap and slice the dough into 1/8-inch coins. Place the cookies 1/2 inch apart on an ungreased baking sheet. (About 30 cookies will fit on 1 sheet.) Rewrap the extra cookie dough in plastic and refrigerate until ready to bake the second batch. Bake the cookies until the edges are golden brown about 8 to 10 minutes. Remove to a wire rack to cool completely. Repeat with the remaining dough. Filling:. Meanwhile place peanut butter powdered sugar and vanilla in a small bowl and stir until smooth. Using a butter knife evenly spread 1/2 teaspoon of the peanut butter filling on each cooled cookie. Coating:. Line two baking sheets with parchment paper; set aside. Prepare an ice water bath by filling a large bowl with 2 inches of cold water and adding 3 to 4 ice cubes; set aside. Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering turn off heat. Place 18 ounces of the chocolate couverture in a dry heatproof bowl. Set the bowl over the saucepan and stir until the chocolate is completely melted and has reached 118°F (Make sure the chocolate does not come in contact with water or exceed 120°F If either happens start over as the chocolate will no longer be usable.). Remove the bowl from the saucepan. Add the remaining 6 ounces chocolate and stir until all the chocolate has melted and the temperature has cooled to 80°F To speed up the cooling process—but only after all of the chocolate has melted—place the bowl over the reserved ice water bath. Once cooled return the bowl of chocolate to the saucepan and stir until the chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F (The chocolate must remain in this temperature range while dipping the cookies or it will not set properly.) Keep the saucepan of water over low heat and when needed set the bowl of chocolate over it to reheat. To test if the chocolate is properly tempered spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks it is properly tempered. (If it is not properly tempered let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F then down to 80°F then up again to 86°F.). Using a dinner fork dip the cooled cookies one at a time peanut butter side up into the chocolate until covered. Lift each cookie out of the chocolate and tap the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate. Place the cookies on the prepared baking sheets by tilting the fork so that the edge of each cookie touches the parchment-lined pan then pull the fork out. Repeat until all the cookies have been dipped. Let sit at room temperature until completely set about 20 minutes. Store in an airtight container at room temperature for 1 week or in the freezer for up to 1 month.
|
egg vanilla extract all-purpose flour powdered sugar fine salt baking powder unsalted butter powdered sugar vanilla extract
|
376,010 |
Lithuanian Apples in Meringue
|
Steam the apples in a little water until they are soft but not mushy.Drain them; place in a greased casserole dish. Beat egg whites slowly adding sugar and cinnamon to taste. They should form stiff peaks but not look dry. Arrange mixture on top of the apples. Bake at 325 for 20 - 25 minutes or until the meringue gains a little color. Serve warm.
|
apples sugar cinnamon
|
220,588 |
Cranberry Cider Jelly
|
ombine apple cider cranberry juice and lemon juice in a large saucepot. Stir in powdered pectin. Bring to a rolling boil stirring frequently. Add sugar stirring until dissolved. Return to a rolling boil. Boil hard 1 minutes stirring constantly. Remove from heat. Skim foam if necessary. Ladle into hot jars leaving 1/4 inch headspace. Adjust lids. Process 10 minutes ina boiling-water canner.
|
apple cider cranberry juice cocktail lemon juice sugar
|
398,352 |
Sour Cream and Cheese Biscuits
|
Combine first 5 ingredients in a large bowl. Make a well in the center. Add sour cream and cooking oil to the well. Stir until moistened. Turn out onto lightly floured surface. Knead 6 times. Roll or pat out into 3/4 inch thickness. Cut into 2 inch circles with biscuit cutter. Arrange on a greased sheet about 2 inches apart. Bake in 450 degree oven for about 15 minutes until risen and golden.
|
all-purpose flour sugar baking powder salt sharp cheddar cheese sour cream
|
395,901 |
Portuguese Spice Cookies
|
Position rack in center of the oven preheat oven to 350 degrees; line a baking sheet with parchment paper. Starting with the pastry dough: mix together the flour sugar and salt in a medium bowl; cut the butter into small bits and work into the flour along with the eggs until a smooth dough is formed. Cover with a clean kitchen towel and set aside for 10 minutes before rolling dough out on a floured board. For the filling: combine the water sugar and lemon zest in a saucepan and bring to a boil over medium heat boil until the mixture reaches 220 degrees on a candy thermometer takes about 10 minutes. Remove pot from the heat and let cool slightly. Crush the anise seeds in a mortar or a spice mill add to the sugar mixture along with the cinnamon butter and breadcrumbs mix well. The mixture should resemble bread stuffing. Roll out a third of the pastry as thinly as possible. Using a pastry cutter or knife cut 3-inch-wide strips of pastry. With the same cutter make 1/2 inch horizontal slits just off one long edge of the pastry about 3/4 inch apart. Spread some cooled filling down the center of the strip then fold the side with the slits over the solid side enclosing the filling and sealing the edges. Cut into 3-inch long cookies. Place on a lined baking sheet. Repeat with the remaining pastry. Bake until the cookies are golden brown about 15 minutes be careful not to let them burn. Let cool on the cookie sheet for 10 minutes then remove the cookies to a rack to cool completely. Store in an airtight container at room temperature.
|
water sugar lemon anise seed cinnamon butter flour sugar salt butter eggs
|
9,388 |
Spicy Thai Peanut Sauce
|
lend all ingredients in food processor scraping sides occasionally.
|
soy sauce tamari rice vinegar ginger garlic hoisin sauce fresh lime juice water
|
64,391 |
Mushroom Farfel
|
In saucepan bring broth to a boil. Add farfel (egg barley) cover and reduce heat to simmer 10 minutes or until cooked. Meanwhile spray lg skillet with cooking spray and saute leek and mushrooms over med heat for 3-4 mins. Add frozen veggies thyme and cooked farfel. Stir and heat through.
|
vegetable broth leek shiitake mushrooms leaf thyme
|
525,908 |
Garlic-Ginger Chicken Strips (The Original Recipe)
|
Cut each chicken breast half lengthwise into four long strips (16 total). In a large non-metal bowl combine the soy sauce sherry (wine) basil garlic honey ginger root pepper crushed red pepper and five-spice powder. Add chicken strips; stir to coat. Cover and marinate for 30 minutes at room temperature or for 4-24 hours in the refrigerator. Drain chicken reserving marinade. Place chicken strips on the unheated rack of a broiler pan. Broil 4-5 inches from heat about five minutes or until light brown brushing once with reserved marinade. Turn and brush again with marinade. Broil 3-5 minutes more until chicken is golden brown and no longer pink inside. To serve line a serving platter with lettuce if desired. Transfer chicken strips to the platter. Serve warm. Makes 16 appetizers. Nutritional information per strip: 44 calories 1 gram fat 15 milligrams cholesterol 6 g. protein 2 g. carbohydrates and 153 mg. sodium.
|
boneless skinless chicken breast halves low sodium soy sauce dry sherry fresh basil dried basil garlic cloves honey gingerroot pepper crushed red pepper flakes five-spice powder lettuce leaf
|
200,534 |
Easy Cheese Ball
|
In a medium size bowl mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Yum!
|
cream cheese cheddar cheese pecans
|
115,739 |
Blue Cheese and Provolone Burgers With BBQ Sauce
|
Fire up the grill. In a bowl combine the ground beef with salt pepper liquid smoke Worcestershire sauce garlic powder and Tabasco. Divide the blue cheese into six portions and the ground beef into six portions. “Hide” one portion of blue cheese in the center of one portion of beef and form a patty. When the six patties are formed grill them to desired doneness. Place patties on hamburger buns topped with Provolone cheese BBQ sauce and fixin’s.
|
salt fresh ground pepper liquid smoke Worcestershire sauce garlic powder Tabasco sauce blue cheese barbecue sauce provolone cheese lettuce tomatoes red onion
|
275,027 |
Gram's Stuffed Celery
|
Wash and cut the celery into bit-sized pieces. Drain the Spanish olives reserve a little bit of the juice but not a lot. In the food processor add cream cheese and Spanish olives. Mix until creamy add a little bit of the olive juice that you reserved. Only put in a little at a time you don't want to make it soupy just creamy. Spread the mixture in the celery. Place celery on plate and sprinkle with paprika (optional) refrigerate for an hour or just until chilled and serve. *You can also make the spread a couple of days in advance and fill the celery the day of!*.
|
celery cream cheese Spanish olives paprika
|
139,658 |
New Zealand Pavlova
|
Preheat oven to 475 degrees F (245 degrees C). Cover a baking sheet with foil and spray lightly with cooking spray. In a large (chilled and copper if possible)bowl beat the egg whites to form stiff peaks. Add white sugar slowly and continue beating. When egg whites are very stiff add vinegar and boiling water. Continue beating until glossy surface is beginning to fade and mixture is very stiff. Pile meringue onto prepared baking sheet and shape into a circle 1 1/2 inches thick. Form a slight dip in the center and make the sides slightly higher. Place meringue in the oven shut the door and turn the heat off. Leave in the oven for one hour. Check the texture of the meringue; it should be hard with no soft spots. If soft in the center heat oven to 250 F (120 degrees C). Place meringue back into the oven and turn off the heat. Cool when done. Transfer onto a serving platter. Whip the cream until just stiff. Beat in vanilla and confectioners' sugar. Pile the whipped cream onto the meringue. Arrange the fruit on top of the whipped cream and serve.
|
distilled white vinegar boiling water heavy whipping cream confectioners' sugar vanilla extract kiwi fruit strawberry passion fruit
|
340,362 |
Creamed Chicken With Corn and Bacon over Polenta
|
Cook bacon and chicken: Cook bacon in a large heavy skillet (preferably cast-iron) over moderate heat stirring until crisp. Transfer bacon with a slotted spoon to paper towels then pour off all but about 1 1/2 tablespoons fat from skillet. Pat chicken dry and season with salt and pepper. Add to skillet with bacon fat and cook over moderately high heat turning several times until nicely crusted and just cooked through 8 to 10 minutes. Transfer to a plate and cool. Tear chicken into bite-size pieces. Prepare corn and sauce while chicken is cooking: Gently simmer corn and milk in a heavy saucepan until corn is crisp-tender about 5 minutes. Pour through a sieve into a bowl and reserve corn and milk separately. Melt butter in same saucepan over moderately low heat. Add flour and cook roux stirring 3 minutes. Gradually whisk in cream then reserved warm milk pepper and salt. Bring to a boil whisking then simmer whisking 3 minutes. Stir in tomatoes chicken and corn. Keep warm covered over very low heat. Make polenta: Bring water with salt to a boil. Gradually whisk in polenta and cook over moderately high heat whisking 5 minutes. Stir in cheeses. Divide polenta among 6 shallow bowls. Stir basil into chicken mixture and spoon over polenta. Sprinkle with bacon.
|
bacon skinless chicken breast half fresh corn milk unsalted butter all-purpose flour heavy cream black pepper kosher salt plum tomatoes water kosher salt Fontina cheese parmesan cheese fresh basil
|
305,448 |
German Bight Cocktail
|
Shake with a few ice cubes strain into a cocktail glass and serve. *note: if you can't find honey liqueur use a vanilla liqueur and 1 teaspoon of honey to the mix.
|
sweet vermouth dry vermouth
|
329,965 |
Hodge's Chili
|
rown beef with onion and drain. Mix remaining ingredients into pot.
|
red onion mushrooms tomato sauce red kidney beans black beans water
|
322,195 |
Hash Browns Pizza Crust
|
Preheat oven to 450 with a rack on the bottom. Mix crust ingredients in a mixing bowl and mix well. Pack mixture on a pizza pan and bake for 25-30 minutes until brown and crusted. Remove and spread the crust with marinara sauce. Scatter the top with the smoked mozzarella browned chicken sausage and chopped peppers. Sprinkle with Parmesan cheese over the top. Place back in the oven and bake until the cheeses melt - about 5 to 10 minutes. Remove and let cool a couple minutes before serving.
|
frozen hash browns egg dried oregano crushed red pepper flakes fresh ground black pepper salt smoked mozzarella cheese parmesan cheese
|
229,815 |
Dirty Rice
|
Put giblets (and neck) into a medium sauce pan and cover with water. Add salt and boil covered until tender. Remove giblets and set aside. Add enough water to the broth from cooking the giblets until you have 4 cups total. Add your rice and cook until done. When rice is half done (about 10 minutes) begin to brown sausage until fat starts to render out - add vegetables and herbs. Cook vegetables with sausage until tender. Stir in cooked rice gently until combined and season to taste.
|
chicken giblets white rice bulk pork sausage onion bell pepper celery parsley garlic cloves scallion top
|
485,038 |
Chewy Pecan Pie Bars
|
Pour Butter into 13x9x2-inch baking pan; set aside. In a mixing bowl Combine brown sugar flour eggs vanilla baking soda and salt -- Mix well then stir in pecans. Spread mixture over butter in baking pan. Bake at 350 degrees F for 30 minutes. Remove from oven. Immediately dust with Confectioner's sugar. Cool before cutting.
|
butter brown sugar all-purpose flour eggs vanilla baking soda salt pecans confectioners' sugar
|
243,498 |
Chuck Wagon Wraps
|
In large nonstick skillet cook beef over medium heat until no longer pink; drain. Stir in the beans corn and Worcestershire sauce; mix well. Bring to a boil. Reduce heat; simmer uncovered for 4-5 minutes or until heated through. Sprinkle with cheese and cook 1-2 minutes longer. Spoon about 1/2 cup off center on each tortilla; top with lettuce tomatoes and sour cream. Roll up and serve.
|
lean ground beef frozen corn Worcestershire sauce reduced-fat cheddar cheese flour tortillas lettuce fresh tomatoes reduced-fat sour cream
|
36,588 |
Homestyle Good Morning Casserole
|
Across bottom of lightly greased 9 x 9 x 2-inch baking dish arrange bread slices slightly overlapping. Set aside. In large bowl beat together eggs milk bacon 2 tablespoons each of Swiss and Cheddar cheeses mushrooms and salt if desired. Pour mixture over bread slices. Sprinkle potatoes and remaining cheeses over egg mixture. Cover and refrigerate overnight. Bake uncovered in preheated 350ºF oven until lightly browned and knife inserted near center comes out clean about 40 to 45 minutes.
|
eggs skim milk low-fat milk low-fat cheddar cheese lowfat swiss cheese seasoning salt frozen hash brown potatoes
|
169,209 |
Grilled Shrimp Skewers With Soy Sauce, Fresh Ginger and Toasted
|
Soak 4-inch wooden skewers in cold water for 1 hour. Thread shrimp onto each skewer so that the shrimp lie flat. Whisk together the soy garlic ginger sesame oil white wine vinegar lime juice and peanut oil together in a small bowl. Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat. Season with salt and pepper. Heat grill. Grill shrimp 2 minutes per side or until just cooked through. Place shrimp on a platter drizzle with vinaigrette and sprinkle with sesame seeds.
|
shrimp light soy sauce garlic cloves gingerroot white wine vinegar fresh lime juice toasted sesame seeds
|
383,153 |
Lemon and Olive Chicken
|
in large nonstick skillet heat half of the olive oil over med-high heat brown chicken for about 10 minutes. transfer to plate pour off fat in pan. add remaining oil to pan reduce heat to medium add onions garlic bay leaves pepper oregano cumin coriander and salt. cook stirring occasionally until onion is softened about 5 minutes. return chicken to pan add stock lemon juice and sugar. place lemon slices over chicken. reduce heat cover and simmer occasionally spooning sauce over chicken for 15 minutes. add tomatoes and olives cook uncovered until juices run clear when chicken is pierced 5 to 10 minutes. Discard bay leaves sprinkle with parsley.
|
extra virgin olive oil chicken pieces onion garlic cloves bay leaves black pepper dried oregano ground cumin salt lemon juice granulated sugar lemon plum tomatoes green olives black olives fresh parsley
|
324,650 |
Mushroom Puffs
|
Preheat oven to 190°C (375°F) In a stainless steel or enamel saucepan melt the butter add onion and grlic and cook over low heat until soft and translucent. Add the diced mushrooms stir over medium heat for 2 mins or until soft. Season to taste with a good grinding each of salt & black pepper. Beat the eggs briskly stir in the milk and leave the diced bread to soak in the mixture for 10 minutes. add the mushroom mixture and mix well adjust seasoning then divide between two buttered soufflé dishes. Bake in oven for 25-30 minutes or until well puffed golden brown and firm to the touch. Serve warm accompanied by a green salad.
|
onion garlic cloves butter mushrooms eggs milk
|
164,040 |
Nee Nee's Prized Coconut Cake
|
Preheat oven to 350 degrees. Combine boiling water to butter and sugar. Cream well with mixer. Add egg yolks one at a time beating well after each addition. Sift flour baking powder and salt together three times. Add these dry ingredients to the creamed mixture alternating with the milk. Add vanilla. Fold in coconut and beaten egg whites by hand. Pour into 3 nine-inch cake pans that have been well greased and floured. Bake for 20-25 minutes according to your oven. Icing: Combine egg whites sugar syrup water salt and cream of tartar. Place in double boiler over boiling water. Beat with a hand mixer until mixture stands with \"peaks\" (approximately 10 minutes). Remove from heat add vanilla and continue beating until thick enough to spread. Use fresh or frozen grated coconut to sprinkle between each layer along with the icing and sprinkle generously on the top and sides. Keep any leftovers refrigerated.
|
boiling water butter confectioners' sugar cake flour baking powder salt milk vanilla coconut sugar water salt cream of tartar vanilla flavoring
|
241,730 |
Old-Fashioned Pineapple Upside-Down Cake
|
Preheat oven to 350°F Drain pineapple slices reserving 2 tablespoons of the syrup. In a very heavy or iron 10-inch skillet with. heat-resistant handle melt butter over medium heat. Add brown sugar stirring until sugar is melted. Remove from heat. Arrange 8 pineapple slices on sugar mixture overlapping slices slightly around edge of pan. Put one slice in center. Fill centers with pecan halves. Halve three remaining pineapple slices. Arrange around inside edge of skillet. Put pecans in centers. Into medium bowl sift flour with granulated sugar baking powder and salt. Add shortening and milk. With electric mixer at high speed beat 2 minutes or until mixture is smooth. Add egg and reserved 2 tablespoons pineapple syrup; beat 2 minutes longer. Gently pour cake batter over pineapple in skillet spreading evenly being careful not to disarrange pineapple. On rack in center of oven bake 40 to 45 minutes or until golden in color and surface of cake springs back when it's gently pressed with fingertip. Let skillet stand on wire rack 5 minutes to cool just slightly. With rotary beater beat cream until stiff. With small spatula loosen cake from edge of skillet all around. Place serving platter over the cake and turn upside down; shake gently; lift off skillet. Serve cake warm with the whipped cream or ice cream. Note: The pineapple upside-down cake was traditionally baked in an iron skillet. If your skillet does not have an iron or heatproof handle wrap handle in foil before placing in the oven.
|
butter light brown sugar pecan halves unsifted all-purpose flour granulated sugar baking powder salt shortening milk egg heavy cream
|
22,336 |
Chicken Divan
|
Cook broccoli in salted water until just tender. Drain. Place in a 12x8 baking dish. Melt butter in saucepan; blend in flour. Add chicken broth all at once and cook stirring constantly until mixture thickens. Stir in cream and wine. Season with salt and pepper. Pour half the sauce over the broccoli. Top with chicken slices. To remaining sauce add 1/4 cup parmesan cheese and pour over chicken and sprinkle with additional cheese if desired. Bake in 350 oven for 20 minutes or until hot. Then broil until top is golden brown.
|
fresh broccoli butter flour chicken broth half-and-half cream dry white wine chicken breasts parmesan cheese
|
401,121 |
Turkey & Vegetable Soup Mexican Style -
|
Pour chicken broth into a 4 quart pot. Place over high heat and bring to a boil. Add turkey diced and vegetables and cook for 5 minutes or until broth begins to boil again. Reduce heat to simmer and cook for 5 more minutes. Garnish with tortilla strips and cilantro. Add some lemon juice if desire.
|
chicken broth turkey corn tortilla strips fresh cilantro lemon juice
|
232,870 |
Egyptian Palace Bread
|
Preheat oven to 300 degrees. Remove the crust from the bread. Soak the slices in honey for at least a half hour. Lightly grease a small deep baking dish. Using a spatula pile the slices of bread evenly one on top of another in the baking dish. Bake in a 300 degrees oven for 45 minutes. Cool and chill in the refrigerator. Slice and top with heavy cream.
|
honey heavy cream
|
455,298 |
Russian Tea Mix
|
Mix well and store in airtight container. To serve add 1 tbs mix to 1 cup of hot water.
|
sugar instant tea cinnamon
|
261,276 |
Freckle Sandwiches
|
Butter 1 loaf of bread. Spread half the slices with strawberry jam then top each slice with remaining slices to make sandwiches. Butter the remaining loaf of bread. Spread half the slices with Nutella then top with remaining slices. Remove the crusts from all the sandwiches then cut each into 4 triangles. Lay the sandwiches on two separate platters long-edge down to form 2 long pyramids. Spread the remaining butter along one side of each pyramid. Sprinkle (I dip) the buttered-side of the jam sandwiches with the 100s and 1000s and the chocolate sandwiches with the chocolate sprinkles.
|
nsalted butter
|
73,700 |
Refried Anasazi Beans
|
Cook beans at a gentle boil in 3 cups water covered until tender about 1 1/2 hours. Drain beans and save liquid. Saute onion green pepper garlic and bacon; mash beans together with sauteed mixture adding a little liquid at a time until bean mixture is smooth. Can be frozen.
|
bacon onions green peppers garlic chili powder
|
348,464 |
Broiled Tomatoes
|
Preheat broiler. Cut tomatoes in half and arrange them on a lightly oiled baking dish. Sprinkle with salt and pepper. Cut garlic in thin slivers. Stud tomato halves with garlic. Place tomatoes under broiler and broil 5 minutes or until garlic starts to burn. Discard garlic and serve.
|
tomatoes garlic cloves olive oil
|
280,764 |
Grapefruit and Spinach Salad
|
In a big bowl mix olive oil balsamic vinegar and honey. Add grapefruit supremes walnuts cranberries and baby spinach leaves. And grab a fork and begin to eat ;).
|
olive oil honey grapefruit walnuts dried cranberries
|
152,265 |
Peanutty Chocolate Spread on Vanilla Wafers
|
In a medium bowl combine peanut butter yogurt chocolate syrup and vanilla extract. Stir well. Spread the chocolate spread on the flat side of wafers and top with another wafer. Serve with your choice of sliced fruits . such as pineapple chunks sliced strawberries bananas and/or apples.
|
chunky peanut butter plain low-fat yogurt vanilla extract graham crackers
|
144,894 |
Yankee Pot Roast Soup
|
In a large soup pot melt butter over medium high heat. Brown the beef chunks in the butter. Add salt pepper garlic broth vegetables and tomato paste. Bring to a boil. Add bay leaves and Magi. Reduce heat to medium-low (so soup is simmering). Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).
|
stewing beef salt pepper fresh garlic butter onions carrots celery chicken broth beef broth tomato paste bay leaves
|
135,654 |
Lavender Salad
|
combine grape gelatin and hot water and stir till dissolved. refrigerate until it just starts to set up or jell. beat cream cheese vanilla and sugar together. add whipped topping and pineapple. mix well. fold into chilled gelatin.
|
grape gelatin hot water cream cheese vanilla sugar crushed pineapple
|
230,886 |
Mommie's Corn and Shrimp Soup
|
Make a light brown roux with oil and flour. Add onions garlic and bell pepper. Let simmer a few minutes. Add tomatoes and cook for 5 minutes. Add to this mixture 3 cans of corn and chicken broth. Cook slowly for 1 hour. In a separate skillet fry the shrimp in butter. After the shrimp turn pink add to the soup mixture. Cook for 1/2 hour. Add green onions parsley Tabasco sauce salt and pepper to taste. Serve with crusty bread and a salad and ENJOY!
|
flour onions garlic cloves bell pepper tomatoes shoe peg corn chicken broth shrimp butter green onion top parsley Tabasco sauce
|
9,837 |
Mary's Easy Lasagna
|
Combine spaghetti sauce& water (actually I use the water to rinse out the jar--to get every little bit!). Add browned and drained hamburger basil& oregano to the sauce; set aside. Combine drained cottage cheese and egg; set aside. In a 13x9 glass baking dish ladle enough sauce on the bottom to make a very thin layer. Place 3 uncooked lasagna noodles evenly on top of sauce. Ladle a little more sauce on top of noodles; place some of the spinach on top then cottage cheese mixture then sprinkle with mozzarella cheese. Repeat two more layers; sprinkle the parmesan cheese over the top. Cover tightly with foil. Bake at 350°F for 30 minutes; remove foil& bake an additional 30 minutes. Remove from oven and let lasagna sit for about 10 minutes to \"set up\". Serve with a nice salad and your favorite Italian bread.
|
water basil oregano hamburger cottage cheese frozen chopped spinach egg mozzarella cheese parmesan cheese
|
489,415 |
Tomatillo Green Salsa for Canning
|
Combine all ingredients in a large pan over high heat stir frequently until it begins to boil. Reduce heat and simmer 20 minutes stirring occasionally. Ladle hot salsa into pint jars leaving 1/2-inch headspace. Adjust lids and process in boiling water bath 15 minutes at 1-1000 feet altitude 20 minutes at 1001-6000 feet 25 minutes above 6000 feet.
|
green chilies garlic cloves lemons lime juice ground cumin Mexican oregano pickling salt fresh ground black pepper
|
261,723 |
Cherry Cheesecake Pie
|
Brush beaten egg on crust and bake at 375 degrees for 5 minutes (optional). Then let it cool. Beat cream cheese until smooth. Add sugar sour cream & vanilla. Fold in whipped topping. Place mixture in the pie crust evenly. Top with cherry pie filling. Cover and put in the fridge until cold. Helpful Hint: put it in the freezer if you want to eat it sooner! Enjoy.
|
graham cracker pie crusts cream cheese sugar sour cream vanilla non-dairy whipped topping cherry pie filling
|
169,114 |
S'mores Bars
|
Heat oven to 350ºF. Grease an 8 inch square baking pan. Beat butter and sugar together until well blended in a large bowl. Add egg and vanilla; beat well. In another bowl stir together flour graham cracker crumbs baking powder and salt. Add to butter mixture beating until blended. Press half the dough into the prepared pan. Bake 15 minutes. Unwrap chocolate bars; arrange over baked layer. They may not quite all fit you may be forced to eat a couple pieces. Sprinkle with marshmallows. Scatter remaining dough over the marshmallows forming a top layer. Bake 10- 15 minutes or until just lightly browned. Cool compleletly before cutting.
|
butter sugar egg vanilla extract flour graham cracker crumbs baking powder salt miniature marshmallows
|
184,497 |
Moroccan Chicken
|
In a small bowl combine all of the ingredients except the chicken. Once well blended add the chicken and toss to coat. Put in freezer bags label and freeze. OR Bake at 375 for 20 minutes or until chicken is cooked through.
|
cumin ground coriander salt ground ginger cinnamon black pepper boneless skinless chicken breasts olive oil garlic clove
|
12,144 |
Iced Mocha - quick and easy
|
Start by filling a glass with ice and put it in freezer. Next in a glass measuring cup combine cappuccino mix and water. Mix vigoursly if pasty add more water. Now add chocolate syurp to measuring cup. Finally add milk to the 1 cup line on your measuring cup. Mix well and pour over ice.
|
water 2% low-fat milk
|
373,447 |
Patates Etouffees (Smothered Potatoes)
|
Heat oil in a very large skillet over high heat for about 1 minute. Add potatoes onions salt peppers and garlic stirring well. Cook about 10 minutes. Each time mixture begins to brown and stick excessively stir and scrape pan bottom well. Reduce heat to low and cook until mixture is mottled brown throughout about 20 minutes stirring and scraping only occasionally. Add 1/2 cup stock and scrape pan bottom well. Cook about 5 minutes stirring only once or twice. Add 1/2 cup additional stock and cook another 5 minutes stirring and scraping well and breaking up about half of the potato pieces. Potatoes should be half creamed and half lumpy. Add remaining stock and green onions stirring well. Cook about 5 minutes more stirring and scraping occasionally.
|
potatoes onions salt black pepper garlic white pepper green onion
|
489,175 |
Easy Pumpkin Granola
|
In a small bowl combine wet ingredients; set aside. In a large bowl combine dry ingredients whisk to combine. Pour wet ingredients into dry ingredients; stir to mix thoroughly. Let sit 30 minutes to give the oats time to soak in the moisture. Heat oven to 300. Pour granola mixture into two jelly roll pans lined with parchment paper. Bake 30 minutes. Turn off the oven and let the pans cool in the oven until you can remove them without needing an oven mitt. Remove baking sheets from oven. If the granola is still a bit sticky let it dry on the counter before storing in a sealed plastic container.
|
rolled oats steel cut oats dried cranberries brown sugar cinnamon ground cloves ground ginger salt honey pumpkin puree canola oil
|
99,495 |
Not Your Typical Chocolate Chip Cookies
|
Preheat oven to 375°F. Combine the oil bananas sugar salt and cardamom in a medium saucepan. Heat over low heat for about 2 minutes whisking to blend everything. Sift together the flours and baking soda into a large bowl. Mix in the banana mixture until well combined. Fold in the chocolate chips and walnuts. Drop onto a parchment-lined or lightly oiled baking sheet. Bake for 14-16 minutes until they look slightly underdone (like other chocolate chips cookies they will firm up after they are cooling). Let rest on cookie sheet for about 5 minutes then transfer to a cooling rack.
|
banana sugar salt ground cardamom whole wheat pastry flour all-purpose flour baking soda chocolate chips walnuts
|
482,834 |
Mama's French Toast Casserole
|
1. Grease an oven safe 13.5 x 9\" pan with butter. 2. Place 1/2 of the bread in the bottom of the pan then add the cheese then place the rest of the bread on top. 3. Beat eggs in a separate bowl and add melted butter and maple syrup in the bowl. 4. Pour this mixture over the bread cover with plastic wrap or foil paper and refrigerate it for 8 or 9 hours (overnight is fine). 5. Remove from the refrigerator and bake in a preheated oven at 325 degrees for 35 to 40 minutes. 6. Remove from oven and let cool for a couple minutes then enjoy!
|
half-and-half eggs butter cream cheese maple syrup
|
84,814 |
Popeyes Cajun Gravy
|
First make the roux by cooking the oil and flour for 10 to 15 minutes over low heat making sure that the mixture browns but does not burn. Add remaining ingredients and bring to a boil. Cook for 10 minutes or until the mixture thickens.
|
all-purpose flour white pepper cayenne pepper paprika salt condensed chicken broth water all-purpose flour
|
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.