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204,011 |
Green Beans With Tomato, Onion and Bacon
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In a 2 quart saucepan add green beans in enough water just to cover them and bring to a boil reduce heat and simmer uncovered about 15 minutes or until crisp tender. Drain and immediately rinse with cool water to stop cooking. Drain and set aside. In a large skillet cook bacon over medium-high heat until crisp. Stirring frequently. Reserve 1 tablespoons of bacon fat and drain off the rest and place bacon on plate covered with paper towels. In the same skillet add onion and 1 tablespoons bacon fat and cook over medium heat stirring occasionally until tender. Stir in tomato garlic oregano salt and pepper into onions and simmer about 5 minutes. Stir in green beans and heat through. Add bacon and stir to blend. Transfer mixture to serving dish and drizzle with lemon or lime juice.
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green beans bacon onion tomatoes garlic clove dried oregano salt lemon juice lime juice pepper
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437,994 |
Herbed Chicken Tenders With Tomato Sauce
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Sauce. 1 Heat the olive oil in a pot over medium-high heat. Sauté the onions stirring often until translucent about 3 minutes. Add the garlic and cook another minute. 2 Add the tomato paste mix well and cook for 1-2 minutes more. The tomato paste should darken to a brick-red color. 3 Add the tomato sauce or crushed tomatoes salt and sugar and bring to a boil. Cook this for 5 minutes if using tomato sauce 10 minutes if using crushed tomatoes. 4 Put the sauce into a blender and purée until smooth. Hold your hand over the blender lid to keep it from popping off and start the blender at a low setting and work up to the highest. The sauce will keep in the fridge for up to a week. The Tenders. 1 Soak tenders in buttermilk for 15-30 minutes. While the tenders are soaking make the sauce (see sauce directions above). 2 Mix together the breadcrumbs Italian seasoning and salt in a shallow bowl. 3 Heat oven to 500°F Line a roasting pan with foil. Brush the top of the foil with vegetable oil to help prevent sticking or use a Silpat sheet. One by one remove the chicken tenders from the buttermilk and place in the bowl with breadcrumbs coating them on all sides with the breadcrumbs. Place on the roasting pan. 4 Drizzle a little melted butter over each chicken tender. Place in the oven and bake for about 12 minutes until the chicken is cooked through and the pieces are lightly browned. Serve with a bowl of the sauce for dipping.
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buttermilk salt butter olive oil onion garlic clove tomato paste tomato sauce crushed tomatoes salt sugar
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540,453 |
Grape Turkey Chili
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In a large pot cook the onion in the oil over medium heat until softened about 8 minutes. Add the turkey and cook stirring often to break up the lumps until lightly browned. Stir in the tomato sauce grape juice chili powder oregano cumin salt and pepper. Bring to a simmer. Cook 20 minutes or until thickened. Serve with chopped red onion cilantro sour cream.
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canola oil onion garlic cloves tomato sauce mild chili powder oregano ground cumin salt ground black pepper
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184,811 |
Shezifim Memulaim
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In skillet saute onion in butter 5 minutes. Combine veal through raisins with 1 tsp salt and pepper mixing with hands and roll into 30-32 1-inch balls. Fill the cavity of each prune with a ball of stuffing and place in a baking dish. Combine tomato sauce through sugar with 1 tsp salt and pepper to taste; pour over prunes. Bake 45 min at 350°F.
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onion butter walnuts raisins salt pepper prunes tomato sauce sugar
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186,009 |
Maple and Orange Glazed Chicken
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Make several diagonal slashes across each chicken breast. Tip the other ingredients into a wide shallow bowl and swirl them together until everything is well mixed. Add the chicken breasts and turn them in the mixture until they are evenly coated. At this point you can cover the dish with cling film and chill the chicken for up to two days but it's also fine to cook them straight away. Preheat the grill or light the barbecue. Cook the chicken for 5 - 6 minutes each side turning once and brushing or spooning over more marinade as you go until the chicken is browned and glossy.
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boneless skinless chicken breasts maple syrup coarse grain mustard orange zest of soy sauce
|
386,340 |
Best Ever Quadruple Chocolatey Chocolate Brownies
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Preheat the oven to 180°C / 350°F / Gas mark 4. Line a 30 x 20 x 3.5cm tin with lightly buttered greaseproof paper or foil. Put the plain chocolate and butter in a large bowl and place over a pan of simmering water and allow to melt. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour chocolate and nuts. Pour half the chocolate mixture into the prepared cake tin. Add a layer of spherical chocolate biscuit confectionary then top with the rest of the brownie mixture. Place in the oven and bake for 25 – 30 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares. Serve with your favourite vanilla ice-cream.
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chocolate unsalted butter plain flour baking powder caster sugar eggs vanilla essence white chocolate pecans
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125,667 |
Chicken Gorgonzola Roulades With Spicy Red Pepper Sauce
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For Spicy Red Pepper Sauce: Place all ingredients in a blender container and process until almost smooth. Pour sauce into a medium saucepan and heat over medium-low heat to warm while preparing chicken. For Chicken: Gently pound chicken breasts to 1/4-inch thickness and sprinkle with salt and pepper. Turn breasts cut-side up. Place 4 basil leaves over each chicken piece covering completely. Sprinkle 2 TB of cheese over basil. In a large skillet set over medium-high heat toast the nuts until lightly browned shaking pan occasionally about 3 minutes. Sprinkle 1/2 TB pine nuts over each chicken piece. Starting at the short end roll each chicken breast tightly in a jellyroll fashion and secure with wooden toothpicks. Add the olive oil to the skillet you used for the nuts. Heat over high heat then add chicken and saute turning frequently for about 10 minutes or until brown on all sides.Reduce heat to low cover and simmer for an additional 10 minutes. To serve spoon Spicy Red Pepper Sauce evenly over 4 individual serving plates. Slice each chicken roll inot 1/2-inch slices and arrange overlapping slices slightly on top of sauce. Garnish with basil leaves.
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tomato puree garlic cloves sugar salt red pepper flakes boneless skinless chicken breast halves salt pepper fresh basil leaves gorgonzola pine nuts olive oil basil leaves
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83,962 |
Patio Bean Salad
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Mix all ingredients together in HUGE bowl. Best when chilled for a while (I prefer overnight).
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kidney beans hard-boiled eggs onion celery cheddar cheese sour cream
|
246,608 |
Frozen Corn
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Bring pot of water to boil. Husk corn. Add corn to boiling water. When the water returns to a boil time for 5 minute Remove corn and put in sink filled with cold water. When corn is cold remove from water. Cut corn off cobs and put corn in freezer bags. Suck out air with straw seal bag and freeze.
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corn water
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246,770 |
Preparing Matcha (Japanese Powdered Green Tea)
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Bring freshly drawn cold water to a boil in a kettle. When water is at a gentle boil remove from heat. Pour water into tea bowl to warm. At this point you may soften the whisk in the water. When done pour out the water. Wipe bowl with clean dry cloth. Add 1 tsp (3g) of matcha to the bowl. Allow water to cool to approximately 120 - 140°F. Pour 2 oz. of water into the tea bowl. Whisk the matcha thoroughly and briskly in a back and forth motion until the powder is dissolved. This will take about 1-2 minutes. Before taking a drink be sure to look at and appreciate the craftsmanship of the tea bowl you are using. Hold the bowl with one hand supporting it from below and one hand holding the sides to turn it.
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oiling water
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461,040 |
Homemade Peanut Butter Cups
|
Place 12 cupcake liners in a muffin pan. Melt chocolate chips 1 T peanut butter & a pinch of salt (microwave in 30 second intervals or use a double boiler.). Mix the rest of the peanut butter powdered sugar and graham cracker crumbs in another bowl (easiest to use your hands.). Reserve 1/4 the chocolate mixture for topping then place a spoonful of the remaining chocolate into each muffin cup. Divide the peanut butter mixture into 12 portions then roll into balls slightly smaller than the muffin cup diameter. Press a peanut butter ball into each muffin cup of chocolate flattening slightly and allowing the chocolate to move up the sides. Spoon the reserved chocolate over the peanut butter balls and gently smooth. Allow to set in the refrigerator.
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graham cracker powdered sugar salt
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475,165 |
Low-Carb Bacon-Wrapped Chicken Tenders
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Season tenders with salt and pepper. Place a sage leaf on each chicken tender then wrap each with a bacon slice. In a large skillet heat oil over medium-high. Add tenders sage side down and cook until fat is rendered and bacon is browned about 6 minutes. Flip and cook until tenders are cooked through 6 minutes. With tongs transfer to a wire rack set on a rimmed baking sheet to drain.
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fresh sage leaves salt fresh ground black pepper bacon extra virgin olive oil
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478,107 |
Beefy Cheese Ball
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n a bowl combine first four ingredients and mix well. Shape into a ball then place on a serving dish. Serve with assorted crackers.
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cream cheese Worcestershire sauce celery rib
|
419,100 |
Orange Soda Crockpot Chicken (Low Carb)
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Place chicken breasts in a 3 quart or larger crock pot and top with onion and garlic. Mix cocoa powedr chile powder cumin cinnamon salt and splenda together in a separate bowl and sprinkle over chicken/onion/garlic. Pour in orange soda. Cover and cook at LOW setting until chicken is very tender when pierced 6 to 7 hours (although I have cooked it as long as 9 hours). Blend in xanthan gum or other thickener with a bit of water and stir into crockpot. Increase slow cooker heat setting to HIGH. Cover and cook stirring 2 or 3 times until sauce is thickened (about 15 more minutes). Season to taste with salt.
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boneless chicken breasts onion garlic cloves cocoa powder chili powder ground cumin cinnamon salt xanthan gum
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471,862 |
Caponata (Caponatina)
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Begin by cutting the peeled eggplants in half length wise. With a spoon scrape out the bulk of the seeds if the eggplant is too seedy – these only tend to bitter the eggplant; be careful not to take too much of the eggplant off. Cut the halves into ½ inch slices salt both sides with coarse salt and place the slices into a colander to drain for approximately 1 ½ to 2 hours (the longer the better). You can place a heavy pan on top to quicken the draining. After draining wash the slices in cold water and pat each slice thoroughly dry. You can omit this salting step but the drained eggplant is of much better quality for frying and salting and draining is highly recommended. Cut the eggplant slices into ½ inch to ¾ inch cubes and set aside. To blanch the Roma or plum tomatoes boil water in a small open pot. Remove from heat. Carefully score the top of each tomato with an X and drop a tomato or two in the hot water. With a spoon push the tomatoes under the hot water for 15-30 seconds. Remove and place the tomatoes in a bowl of ice water and let sit. When all the tomatoes have been blanched and are resting in ice water the skins should begin to peel back. Proceed to peel the skin from the tomatoes starting at the top where the tomato was scored. Peel with a small paring knife. Place all the peeled tomatoes in a bowl cut into chunks and set aside. Cut the peeled celery ribs into strips and chop into ½ inch pieces. Blanch the celery pieces in boiling water for 2-3 minutes and drain. Sauté the celery pieces in a few tablespoons of olive oil drain and set aside. In a large skillet place enough canola oil to cover the pan’s bottom ¼ inch deep. Heat the oil and place the well drained eggplant pieces one layer deep into the pan and fry until soft. Remove from pan and drain on paper towels to remove excess oil. Repeat until all the eggplant is fried and drained. In a pan large enough to hold all your ingredients sauté the onions in a few tablespoons of olive oil until they are translucent being careful not to brown them. Next add the capers the the green pitted olives and the 1 and 1/2 cups of the marinara sauce the Roma or plum tomatoes (optional) and continue to cook over low heat for 15-30 minutes until the mixture reduces and thickens and the Roma tomato chunks are cooked into the mixture but still distinguishable. Stir the mixture from time to time to prevent sticking. You will need to use your judgment to determine the doneness of the mixture but do not overcook a little less is better. The mixture should not be dry. NOTE: You may also use one 28oz. can of whole plum shaped tomatoes well drained seeded and cut into medium size pieces in place of the Roma plum tomatoes above. Add the fried eggplant pieces the sautéed celery pieces and chopped basil to the tomato mixture and continue to cook over low heat for several minutes stirring the mixture to prevent the mixture from sticking. Do not overcook and let the mixture become too dry. It is best if it is thick and loose. When the tomato mixture appears to be absorbed into the eggplant add the wine vinegar stirring the hot mixture continually. A word to the wise stand away from the pan when adding the wine vinegar to the hot mixture to prevent inhaling the vinegar vapor. Add the sugar a bit at a time stirring between additions to speed absorption. NOTE: I have found it best to add half the wine vinegar and the sugar. Taste to assure the correct degree of sweetness and sourness before continuing with either of these two ingredients. This is a matter of personal taste. Salt and pepper may be added to taste at this point also but remember that several of the ingredients were soaked in brine so be careful with the salt! Cool the caponata well before serving. The caponata may be placed into a container and refrigerated. This is one of those dishes that ages well and the taste even improves over time. It will keep for several days in a refrigerator; just stir the mixture well from time to time. I recommend cooking this dish in advance to take full advantage of these qualities. An added tip: this dish also freezes well just place in an appropriate container and freeze let thaw and stir before serving. Remember to always serve at room temperature. Caponata can be served as an antipasto or appetizer. It is delicious served on bruschetta or with pieces of crusty Italian bread. There should be enough to serve at least 8.
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eggplants eggplants salt canola oil celery capers sweet onion plum tomatoes basil leaves green olives red wine vinegar sugar
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482,546 |
Concha Mexicana
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Preheat your oven to 350 degrees. Pour the salsa into a 13x9 pan and spread it evenly. Season the ground beef. Brown it in a skillet and drain if necessary. Put the cream cheese and ground beef in a bowl and mix well. Spoon the ground beef mixture into the cooked shells and place each shell in the 13x9 pan. Evenly pour the taco sauce over the shells and top with the shredded cheese. Bake for about 20 minutes till cheese is lightly golden and sauce is bubbly.
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ground beef jumbo pasta shells cream cheese salsa cheese
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400,908 |
Kedgeree
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Poach the smoked haddock in the milk for 4 minutes discard the milk and flake the fish discarding any skin. Melt the butter in a large saucepan add the curry powder and flaked fish and warm through. Add the chopped eggs and rice then season with salt and pepper to taste. Be careful when mixing not to break up the fish or eggs too much. Once warmed through add the parsley mix well taste and adjust seasoning if necessary and serve on warmed plates. Serve sprinkled with a tiny amount of cayenne pepper if liked. On second thoughts maybe I could eat this for breakfast so long as someone else made it for me!
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long grain rice milk butter curry powder hard-boiled eggs parsley salt pepper cayenne pepper
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16,043 |
Lemon Chicken with Red Peppers and Snow Peas
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In a large skillet heat 1 t. of oil over medium heat and saute peppers peas and onions until just tender/crisp-3 min-remove and place on bottom of serving dish. Cut chicken into thick strips and dust with flour/salt. Add 3 t's of oil into skillet and cook chicken until done-around 8 min- Meanwhile in a saucepan combine stock lemon juice sugar oil cornstarch sesame oil zest and garlic-cook over medium high heat for 3 minutes or until thickened. Place chicken on pepper/snowpea mixture and pour a little sauce over it. Reserve the rest for the table. Serve with hot rice and vegetable spring rolls.
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snow peas onion boneless skinless chicken breast flour salt lemon juice sugar cornstarch lemon rind of garlic parsley cilantro
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485,132 |
Yummiest Yogurt
|
. In a cereal bowl mix yogurt and honey. Add raisins/Craisins and pretzels.
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craisins raisins honey
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155,062 |
Broccoli & Apple Salad
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Break broccoli flowers in bite size pieces. Cut apple in quarts and remove core. Cut apple lengthwise in paper thin slices. Mix all ingredients together. NB! Do not add any salt pepper spices or sauces.
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head of broccoli granny smith apple Miracle Whip sunflower seeds
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105,046 |
Hot Corn Dip With Crispy Tortilla Chips
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Preheat the oven to 350° degrees F. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn salt and pepper. Cook stirring occasionally until the kernels turn deep golden brown about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook stirring often until the onions are wilted about 2 minutes. Add the green onions jalapeno and garlic and cook stirring for 2 minutes or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise 1/2 of the monterey jack and half of the cheddar and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown 10 to 12 minutes. Serve hot with the chips. NOTE: This recipe does NOT reheat well after freezing.
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unsalted butter corn kernels salt fresh ground black pepper yellow onion red bell pepper green onion garlic mayonnaise monterey jack cheese cheddar cheese sharp cheddar cheese cayenne tortilla chips
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463,784 |
Make It Quick Shrimp-Stuffed Avocado
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Finely chop shrimp and place in a small bowl. Add mayonaise cilantro & juice of 2 lime wedges. Season with salt & pepper. In a medium bowl toss lettuce with oil & juice from remaining 2 lime wedges. Divide lettuce between two plates. Cut avocados in half lengthwise remove pit & peel. Place an avocado half on each plate and mound shrimp salad on top of it. You can substitute tuna for the shrimp as well - just drain very well.
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shrimp mayonnaise fresh cilantro lime romaine lettuce olive oil avocado
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502,829 |
Egg White Frittata With Zucchini, Black Olives, and Chard
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Generously sprinkle zucchini pieces with fine sea salt and set aside on a cutting board or in a colander for about 30 minutes. Blot the zucchini with a towel toss with enough olive oil to coat (about 1 Tbsp) and spread in a single layer on a baking sheet lined with parchment paper. Roast at 425 degrees F. for about 8 minutes; stir and roast another 5 to 8 minutes until zucchini pieces are tender and slightly caramelized. Trim the chard by removing and discarding the stems. Cut the leaf blades into 1/2-inch ribbons. Bring about a quart of salted water to a boil in a wide skillet. Add the chard and simmer uncovered for about 5 minutes turning the leaves over occasionally with a spatula. Drain the chard and spread on a cutting board to cool. When it's cool squeeze excess moisture from the chard. Saute the onion in the remaining 1 Tbsp of olive oil until soft; add the garlic and oregano and saute another minute or so. Add the chard and olives and cook for another couple of minutes. Remove from heat. Stir in the zucchini. In a bowl blend the egg whites and coconut milk. (If using canned coconut milk shake the can vigorously before opening to blend the contents.) Stir in the vegetables. Pour the mixture into a lightly greased 8 by 8 baking dish. Cover the dish with foil and bake at 350 degrees F. for 30 minutes or until the eggs are set.
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zucchini chard leaves olive oil onion garlic clove Greek oregano black olives coconut milk
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207,726 |
Beef Surprise With Peppers
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Preheat oven to 230°C. Heat oil in pan. Cook beef until it's brown. Add tomatoes and kidney beans and bell peppers. Season with cayenne pepper and Italian herbs to your taste. Transfer mix from pan to ovenproof dish. Add vegetables. Sprinkle with cheese. Bake in oven for around 15 minutes or until cheese melts.
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olive oil ground beef cheese tomatoes kidney beans red bell peppers cayenne pepper
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321,094 |
Oatmeal Lace Cookies
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In a mixer with a paddle combine dry ingredients. In a separate bowl stir together wet ingredients. Blend wet mixture slowly into dry mixture. Drop spoonfuls of batter spaced 3\" apart onto nonstick sheet pans and bake at 350F for 5-8 min or until golden brown.
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all-purpose flour baking soda white sugar rolled oats corn syrup butter vanilla extract
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109,613 |
Italian Bread
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Place milk water butter sugar and yeast in breadmaker. Add flour and place salt on top. Finally add Italian seasoning (if you worry your breadmaker will get scratched use the\"add later\" feature some machines have). Run your breadmaker as for a 1 1/2 pound loaf.
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milk water butter sugar flour salt
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446,055 |
Pepper Jelly
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Cut the apples into eighths - do not remove the cores or the seeds you need these to supply pectin. Slice the lemon - the whole lemon do not discard the rind pith or seeds. Place the apples jalapenos red bell pepper plums cranberries and lemon in a large stock pot with the vinegar and water. Bring to a boil then reduce heat to medium-low and simmer for 30 minutes. Strain the apple mixture through a very fine sieve or a jelly bag. If you want a clear jelly do not press down on the mixture or squeeze the bag. If you don't mind a cloudy jelly you can press or squeeze all you like. Let the mixture drain for at least 30 minutes or as long as overnight if you like. After the mixture has finished straining measure out 6 cups of juice. If you don't have 6 cups of juice add water to the juice to make 6 cups. If you have more than 6 cups of juice freeze it to use later. Do not try to make more than the amount called for in this recipe or you may not be able to get the jelly to set. Place 3 small saucers in the freezer - you will use these to check the set of the jelly. Pour the 6 cups of juice into a preserving pan. If you do not have a preserving pan use the widest pan you have. The wider the pan the more quickly moisture will evaporate from the mixture and this is what you want when you are making jelly or jam. Add 4 1/2 cups sugar and the butter to the juice in the pan (the butter is to reduce foaming). Bring to a boil over high heat stirring to dissolve the sugar. Cook over medium-high heat for 20 minutes. After 20 minutes of cooking check the set (it may take up to 30 minutes of simmering over medium high heat for the jelly to reach the set stage - it depends on what kind of pan you are using and how high of heat you are using). Use the cold plate test to check set: take the pot of jelly off the heat (if you don't remove the jelly from the heat while you check the set it could over-cook and become rubbery or hard if the jelly is indeed already set) . Place a drop of the jelly mixture on one of the saucers you've kept in the freezer & place the plate back in the freezer for 1 minute. After 1 minute take the saucer out of the freezer and nudge the drop of jelly with your finger. If it \"wrinkles\" when you nudge it with your finger it is done. If the jelly is not set continue cooking over medium-high heat checking the set again every 5 minutes. When the jelly is set ladle it into sterilized canning jars leaving 1/4\" headspace. Wipe the rims of the jars with damp paper towels to remove any jelly which got on the rims or the threads. Place the lids and the bands on the jars just tightening the bands fingertip tight. Process in a boiling water bath for 5 minutes then remove and let sit undisturbed for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening completing the seal. While the jars cool you will hear a \"plink\" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further the jar is sealed. If the lid \"gives\" a bit and you can push it down the jar did not seal. You can either put the band back on the jar and reprocess it for another 5 minutes or you can just put it in the fridge and use it within 3 months.
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granny smith apples red bell pepper black plum fresh cranberries lemon distilled white vinegar water sugar butter
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480,322 |
Quick, Easy -N- Fast Italian Hamburger Casserole Recipe
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In a large skillet brown ground beef and drain. Stir in the spices and tomato sauce. Heat to boiling. Reduce heat and simmer for 15 minutes. In boiling water cook noodles as directed on package. Rinse and drain well. Blend together sour cream and cream cheese. Stir in green onions. In a 9 x 13 pan layer cooked noodles cream cheese mixture meat sauce and cheese. Bake for 45 minutes at 375°F.
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ground beef tomato sauce basil oregano cream cheese sour cream green onions mozzarella cheese
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44,274 |
Tabouli
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Place crushed wheat in a cup of luke warm water. Chop parsley finely. DO NOT use a blender. Dice tomatos. Squeeze Lemons. Have oil ready. Place the crushed wheat at bottom of salad bowl. Add Parsley Tomato Oil& Lemon. Add Salt& Pepper to Taste. Stir generously and place in fridge to chill.
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flat leaf parsley Bulgar wheat tomatoes lemons spring onions broad bean
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343,779 |
Labelle Spicy Dirty Rice
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Het oil in large nonstick skillet over medium heat. Add the garlic onion celery and bell pepper stirring to blend. Cook stirring frequently for about 3 minutes or uniil the veggies have wilted and the garlic is golden. Add the turkey (both) cook for about 7 minutes or until nicely browned. Add the jalapenos and season to taste with salt and pepper. Stir in rice. Add the broth and blackened spice and bring to a boil. Lower the heat cover and simmer for about 25 minutes or until the rice is tender. Remove fro heat. Stir in the scallions. Taste and if necessary add salt and pepper and serve.
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canola oil garlic cloves onion celery bell pepper ground turkey hot Italian sausage long grain white rice scallion
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329,488 |
Moroccan Tomato Lentil Stew (Soup)
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Heat oil in a large saucepan over medium heat. Add leek garlic spices and tomato paste. Cook gently stirring for 5 minutes. Add remaining ingredients and simmer until the potatoes are cooked.
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leek garlic cloves cumin tomato paste chopped tomatoes lentils potatoes bay leaves salt sugar pepper
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187,930 |
Snickerdoodle Cookies
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Cream together crisco and sugar. Add eggs. Mix together flour tartar baking soda and salt. Add the dry ingredients to the sugar and crisco mix to form a soft cookie dough. Pinch off and roll the dough into little balls. Roll the balls into the sugar and cinnamon topping mixture. Place on an ungreased cookie sheet about 3 inches apart. Using a fork lightly smash the tops of the balls for decoration. Bake at 350 degrees.
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butter sugar eggs flour cream of tartar baking soda salt sugar cinnamon
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462,475 |
Tater Tot Casserole
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Brown Hamburger; drain return to skillet reduce heat. Add onion green & red peppers cook 5 minutes. In a large bowl combine the 2 soups mix well. In a baking dish layer with hamburger. add tater tots fit as many as you can! layer the tater tots with the soup mixture. Spread evenly through-out. Bake at 400 for 35-45 min [usually 40 min depending on oven]. Turn oven off sprinkle cheese and place back into oven. Leave the oven off. Wait until cheese is melted. Salt to taste.
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hamburger cheese onion green pepper salt
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371,451 |
Gluten Free Blueberry Muffins
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Preheat oven to 325°F Line muffin tin with paper liners. In a small saucepan simmer the blueberries with the water until they release their juices and the mixture tickens slightly. Let cool. Combine almond flour baking soda salt and cinnamon in a bowl. In another bowl combine the blueberries vanilla honey and eggs. Add dry ingredients to wet ingredients and mix well. Evenly divide the batter among 12 muffin cups. Bake 25-30 minutes. VARIATION - MIDNIGHT ROSE MUFFINS: Replace 1 cup of blueberries with cranberries. The dough turns blue but the cranberries provide a burst of red.
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blueberries water baking soda salt ground cinnamon pure vanilla extract honey eggs
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233,150 |
Milk With Saffron
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In a saucepan combine all ingredients and bring to a boil stirring constantly to prevent sticking. Allow milk to boil for 3-5 minutes or until saffron has dissolved. Remove from heat. Allow to cool to warm drinking temperature and serve immediately.
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milk sugar saffron threads
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125,430 |
Macaroni and Cheese Bundt Delight
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Prepare macaroni according to package directions; Drain. Combine onion olives eggs cream salt and pepper. Add macaroni Parmesan cheese and American cheese and toss together. Grease a 12 cup Bundt pan with butter or margarine and lightly sprinkle with flour. Pour macaroni mixture into Bundt pan. Bake at 350F for 40-45 minutes. Cool 10 minutes. Loosen edges with rubber spatula and invert onto serving platter.
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elbow macaroni onion eggs seasoning salt pepper parmesan cheese American cheese butter margarine
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112,177 |
Yankee Grapefruit Meringue Pie
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Preheat oven to 350°F. In the top of a double boiler mix together the cornstarch sugar and salt; add 1¾ cup boiling water stirring to blend. Cook 15 minutes over simmering water stirring until thick and smooth. Beat yolks slightly; pour the cornstarch/sugar mixture into the yolks slowly stirring constantly. Return double boiler to the stove and cook 2 minutes longer. Remove from stove and add butter juice and peel stirring until well blended; let cool then pour into pie shell. Arrange grapefruit segments thick side out around the edge of the pie on top of the filling. To make the meringue whip the egg whites until stiff peaks form adding 6 Tbs of sugar gradually as you beat. Pile the meringue on top of the filling inside the circle of grapefruit segments. Place in the oven 7-8 minutes until the meringue turns golden-brown.
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cornstarch sugar salt eggs butter grapefruit juice grapefruit peel No-Fail Pie Crust grapefruit sugar
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500,526 |
Garlic Toast With Olive Paste & Tomatoes
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Cut the garlic cloves in half and rub over toast before arranging on a large platter. Then place the remaining garlic olives capers most of the oil basil plus a pinch of salt and pepper into a food processor -blend until just combined. Spread olive paste over the toast slices. Then roughly cut your tomatoes into chunks and place them onto of the toast slices. Drizzle a little oil onto each slice and garnish with the remaining basil.
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garlic cloves capers pitted black olives tomatoes basil leaves
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182,700 |
Pasta and Shrimp
|
Cook pasta according to package directions. Steam the broccoli. Combine all ingredients except the parmesan cheese and heat on low. Top w/parmesan cheese and serv.
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angel hair pasta alfredo sauce pesto sauce parmesan cheese fresh broccoli florets salt pepper red pepper flakes
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126,353 |
Mexican Corn Soup
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Heat the butter in the soup pot. Add the chopped onions celery & cilantro and cook in butter until the celery is soft. Add the frozen corn and immediately add a bit of the chicken broth to create some steam. Then add the rest of the broth the chopped chipotle pepper and the can of creamed corn. Heat through. If you're using canned chipotle peppers like I do just scoop up the tip of a tsp full. This should make it spicy enough. Here's a tip for the rest of the can of chipotle peppers. Just put the unused portion in a container and keep stored in the freezer. The peppers keep a good long time and are always soft enough to use immediately. No thawing.
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frozen corn chicken broth onion celery fresh cilantro chipotle pepper butter
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114,279 |
South Beach Diet Baked Eggs
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Preheat oven to 350. Spray a glass pie dish with Olive Oil spray. Crack the eight eggs into the pie dish. Sprinkle Italian Seasoning and Black Pepper over the eggs. Sprinkle the cheese over the eggs. Bake in the oven for 17 minutes or until the cheese starts to brown. Sprinkle the bacon over the melted cheese. Let stand for 5 minutes before serving.
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eggs black pepper low-fat cheddar cheese
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497,559 |
Seared Spiced Scallops
|
Prepare squash per package directions. Add butter cayenne 1/8 tsp ginger and 1/8 tsp salt. Pat scallops dry with paper towels. In a small bowl combine the coriander cinnamon 1/4 tsp ginger and 1/4 tsp black pepper. Sprinkle scallops with 1/4 tsp salt on both sides then press one side of each scallop into the spice mixture; set aside spice sides up. In a skillet heat the oil on medium high until very hot but not smoking. Add the scallops spice sides down. Cook 2 to 3 minutes or until browned. Turn over and cook 2 minutes more or until golden brown and opaque in the center. Remove from heat. Divide squash between two plates. Top with scallops. Garnish with cut chives if desired.
|
butter cayenne pepper ground ginger sea scallops ground coriander ground cinnamon canola oil
|
310,002 |
Onion Sauce for Hot Dogs & Burgers
|
Saute the onions and garlic in oil about 15 to 20 minutes until tender and not brown. Add the flour and stir and cook 2 minutes. Add remaining ingredients cover and simmer 50 minutes. If it gets too thick add a little more water. Remove bay leaves. Serve on hot dogs and burgers.
|
canola oil onions fresh garlic flour ketchup tomato sauce water corn syrup vinegar bay leaves dry mustard ground cinnamon
|
431,225 |
Killer Pasta Alfredo(Esque) With Chicken & Bacon
|
Mix olive oil lemon juice and italian seasoning mix in small bowl for marinade. Cut chicken into small pieces; marinate in above mixture for 1 hour. Cook chicken in small skillet (if not precooked). Separately boil pasta according to directions. Put pasta chicken and bacon crumbles in a large bowl; set aside. Place butter and cream cheese in saucepan on very low heat. Once butter/cream cheese mixture is melted whisk in heavy cream crushed garlic pepper and parmesan cheese. Cook on low for 3-4 minutes STIRRING CONSTANTLY with whisk. When mixture is smooth and warm (not hot) remove from stove and add to bowl with pasta mixture. Toss. If desired top with quartered cherry tomatoes.
|
butter cream cheese heavy cream black pepper garlic cloves parmigiano-reggiano cheese bacon chicken breasts olive oil lemon juice pasta cherry tomatoes
|
304,907 |
Vegan Pancakes
|
Spray a pan with PAM or any other non stick spray. I recommend if you don't like your pancakes burnt to put your pan on LOW heat. Nothing higher so if you're impatient you're out of luck. ; ). In a medium bowl whisk together your dry ingredients. If you have a large enough measuring cup you can just put all of your liquid ingredients into it and whisk. (I just find this way easier to do it saves dishes!) If not you can just put all of your liquids into a small bowl and whisk. Add your liquids to your dry ingredients and whisk together making sure there aren't really big lumps. Some small ones are okay. When your pan is heated pour about 1/4 cup of batter onto your pan. If you want them bigger go for it! Pancakes usually bubble when they're ready to flip theses might take some time for them to bubble. I'd give it about 2-3 minutes on one side before you flip it. I've come to notice that once you get the hang of it your pancakes should turn out looking like the ones on the packages! Once you flip it give the underside a good minute or so before you remove it. They will puff up nicely. You can put it on a plate place a paper towel over it to isolate the heat and stick it in either the microwave or the oven. Always make sure to re-spray your pan because if not these will stick! ENJOY! : D.
|
whole wheat flour baking soda sea salt cinnamon soymilk vanilla extract maple syrup
|
388,855 |
Orange BBQ Chicken With Grilled Vegetables
|
Preheat grill to medium heat. Mix barbecue sauce orange zest and juice until well blended; set aside. Grill chicken 6 min. turning over after 3 minute Brush with barbecue sauce mixture. Add vegetables to grill. Continue grilling chicken and vegetables 9 to 12 minutes or until chicken is cooked through (170ºF) and vegetables are tender turning occasionally and brushing chicken with the remaining barbecue sauce mixture and vegetables with the dressing.
|
barbecue sauce orange zest boneless skinless chicken breast halves zucchini
|
304,516 |
Nestle Toll House Chocolate Chip Pie
|
Preheat oven to 325*. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour granulated sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell. Bake for 55-60 minutes or until knife inserted half way between outside edge and center comes out clean. Cool on wire rack. Serve warm with vanilla ice cream if desired.
|
eggs all-purpose flour granulated sugar brown sugar butter walnuts
|
198,544 |
Almond Poppy Seed Bread
|
Combine eggs milk oil and sugar -- set aside. Sift flour with baking powder and add to egg mixture -- gradually -- then add poppy seed and flavorings.mix well. Pour into 2 greased and floured loaf pans. Bake at 350* for 1 hour -- Combine and mix glaze ingredients -- while bread if still warm -- pole holes so glaze runs into bread -- .
|
eggs milk granulated sugar salt all-purpose flour baking powder poppy seeds vanilla extract vanilla extract powdered sugar
|
494,489 |
No Bake Oat Bars
|
pray 9X13 pan with cooking spray. Combine cereal and oats in large mixing bowl. In small sauce pan heat butter honey and brown sugar. Heat until bubbly. Add vanilla and protein powder. Stir continually for a 1-2 minutes. Pour on top of cereal mixture and stir to combine. Press into 9X13 pan and sprinkle with chocolate chips. Spray smooth side of meat tenderizer with cooking spray and pound flat. Let cool then cut into 20 bars. Wrap individually and store in a cool dry place.
|
old fashioned oats butter raw honey dark brown sugar vanilla chocolate chips
|
125,240 |
Low Fat Scalloped Potatoes
|
Preheat the oven to 350°F. Spray a medium pan with vegetable spray. Cook and stir over medium heat the onions and mushrooms until tender (about 5 min). Sprinkle the flour on top of the veggies and coat evenly. Gradually add in the milk. Cook until thick and bubbly (about 5-6 min) stirring frequently. Add the dill Worcestershire sauce salt and pepper and cheese. Cook till cheese is melted (about 1 more minute). Remove from the heat. Spray a casserole dish with vegetable spray and place 1/3 of the potatoes over bottom. Follow by 1/3 cheese sauce. Repeat layering two more times. Cover and bake 1-1/2 hours. Let stand for 10 minutes then serve.
|
onion rings flour skim milk dill dried dill Worcestershire sauce salt pepper low-fat swiss cheese fat-free swiss cheese potatoes
|
410,924 |
Bacon Roasted Chicken Breast Smothered in Smoked Gouda
|
Preheat oven to 375°F. In an oven-safe skillet (NOT cast iron) cook bacon over medium heat or until crispy and fat-rendered. Set bacon slices aside on a paper towel to drain. Once cooled crumble and set aside. Do not drain bacon fat from skillet. While bacon is cooking season chicken breasts on both sides with thyme garlic powder onion powder salt and pepper. Then dust both wides of each breast with 1 tbs. flour each. Bring skillet to medium-high heat. Lightly brown both sides of chicken breasts for approximately five minutes each side. Don't worry if they don't cook through. Remove breasts to a clean plate cover and set aside. Remove skillet from heat and deglaze with white wine. Remove from heat. Return breasts to skillet arrange crumbled bacon evenly over both and arrange gouda slices atop bacon layer. Roast in oven for 10 minutes or until chicken is cooked through and cheese has melted and begun to brown.
|
chicken breasts thyme garlic powder onion powder salt black pepper flour bacon white wine smoked gouda cheese
|
501,525 |
Creamed Corn With Bacon
|
Bring a kettle of water to a boil and have ready a large bowl of ice and cold water. Add corn to boiling water and simmer 4 minutes. With tongs transfer corn to ice water to stop cooking. When corn is cool enough to handle drain and cut corn kernels from cobs. Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon over moderate heat stirring occasionally until browned and transfer to paper towels to drain. Thinly slice enough scallions crosswise to measure 1 cup. In a 3-quart heavy saucepan simmer cream water and lemon juice with bacon scallions and butter stirring 1 minute. Add corn and pepper and salt to taste and cook until liquid is slightly thickened about 5 minutes.
|
corn bacon scallion heavy cream water fresh lemon juice unsalted butter fresh ground black pepper
|
29,097 |
Enchilada Casserole
|
Brown ground beef and onion in a skillet add sliced mushrooms last five minutes of cooking. Drain meat mixture of fat. Add sauces and soup stir well to combine. Season with salt pepper and cumin to taste. Place two cups of mixture in bottom of 9x13\" baking dish spread evenly. Add layer of tortillas. Add another two cupps of mixture followed by tortillas. Place remaining mixture in dish and spread evenly. Cut two tortillas into thin strips and mix with cheese. Sprinkle on top. Bake in pre-heated 350 oven for 30 minutes or until cheese melts. Allow it to sit for 5 minutes before serving.
|
ground beef onion mushrooms tomato sauce cheese flour tortillas corn tortillas
|
360,025 |
Mexican Stuffed Cornbread
|
Brown ground beef with a little onion and garlic powder if desired. Drain well & set aside. Mix cornmeal canned corn sugar onion 2 cups shredded cheese oil eggs milk and Rotel. Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam. Sprinkle browned ground beef on top of cornmeal mixture and top with thinly sliced Velveeta if desired. (Adding Velveeta will make a really cheesy casserole.). Top with remaining cornmeal mixture. Sprinkle remaining 1 cup cheese on top. Bake at 350 for one hour.
|
ground beef onion powder garlic powder cornmeal sugar onion eggs milk rotel Velveeta cheese
|
467,418 |
Sweet Potatoes With Bacon and Orange
|
Preheat the oven to 350 degrees F. Scrub & wash the sweet potatoes then cut each in half across the middle. Julienne the potatoes then place in a microwave proof dish cover & microwave on high for 4 minutes. In a small bowl blend together the syrup juice concentrate zest & thyme. Put the microwaved sweet potatoes in a glass baking dish & toss them with the syrup mixture. Spray the top with a nonstick baking spray then bake for 20 minutes. When done sprinkle the crumbled bacon over the top of the orange sweet potatoes & serve.
|
sweet potatoes pure maple syrup orange zest dried thyme bacon
|
179,598 |
Greek Avgolemono Stew
|
Combine vegetable broth chickpeas with liquid rice and onions in large saucepan. Cover and bring to a boil over high heat. Stir in the carrots and reduce the heat so that the liquid boils gently. Cover and cook until the rice is tender but slightly firm to the bite about 10-15 minutes. Meanwhile beat the eggs in a small bowl add lemon juice and stir to combine. Ladle 1/2 cup of the hot liquid from the stew into the eggs and stir. Still stirring slowly pour the egg-lemon broth mixture into the stew. Reduce heat to low. Add the spinach and stir until wilted. Serve immediately.
|
vegetable broth chickpeas long-grain white rice onion celery carrot eggs fresh lemon juice
|
208,883 |
Cheese Bars
|
Mix all ingredients together with your hands. Make dough and then make one big sheet 1.5 cm thick with your rolling pin. With sharp knife cut bars and place it to baking pan. Bake on 250°C until light golden.
|
margarine cottage cheese flour salt
|
502,985 |
Pineapple-Coconut Sorbet
|
Combine coconut milk sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl. Place pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice. Cover and refrigerate until chilled about 1 hour. Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes. NOTE: Alternatively freeze mixture in a shallow metal pan until solid about 6 hours. Break into chunks and process in a food processor until smooth.
|
light coconut milk sugar fresh ginger fresh pineapple fresh lime juice
|
57,807 |
Bublanina
|
Cream sugar and butter. Add beaten yolks blend until smooth. Beat egg whites until stiff. Sift salt and flour together. Add egg whites and salt/flour to mix (slowly) ending with flour mix. It is best to alternate the two. Add at end the lemon/orange peel. Spoon mixture on bottom of 10\"x6\"x5\" pan-. Place berries or cherries on top. Sprinkle with confectioners sugar if you like. Bake at 400 degrees for 35-40 minutes.
|
sugar butter flour salt lemons rind of cream of tartar berries
|
288,838 |
Sex in a Pan
|
Ist layer - mix pecans flour margarine and sugar together spead into a 9x13 pan bake for 20-25 minute Chill. 2nd layer - Beat together cream cheese icing sugar cool whip. Spread on top of cooled base. 3rd layer- Whip together milk and puddings and spread on top of cream cheese layer work quickly as it sets up fast. 4th layer- Spread the rest of the Cool Whip on top of the pudding layer. Garnish with shaved chocolate and chopped pecans. Enjoy!
|
pecans flour margarine sugar cream cheese icing sugar Cool Whip milk instant chocolate pudding mix instant vanilla pudding Cool Whip pecans
|
424,758 |
Chicken Lo Mein
|
Cut the cooked chicken into thin slices. In a large pot of water boil the noodles until the flour is removed and they are tender. Drain thoroughly. Combine the oyster sauce soy sauce sugar rice wine and water. Set aside. Add oil to a preheated skillet. When oil is hot add vegetables. Stir-fry until tender. Add the sauce mixture in the middle of the skillet. Bring to boil. Turn down the heat slightly and add the chicken. Add the noodles. Mix everything through and serve hot.
|
chicken oyster sauce soy sauce sugar water
|
63,642 |
Florida Salad with Ginger Dressing
|
Add the dressing ingredients to a blender container. Blend until smooth. Toss the salad greens with half of the dressing. Divide salad greens on individual salad plates. Add papaya cubes to the center of each salad plate. Arrange the mango avocado and grapefruit pieces around the papaya like a pinwheel. Drizzle the rest of the dressing over the fruit. Garnish with kiwi slices and walnuts.
|
mango avocado ruby grapefruits papaya kiwi walnut pieces orange zest fresh lime juice olive oil salt
|
463,906 |
Orange Marshmellow Fluff Delight
|
In a small bowl combine yogurt and whipped topping. Fold in mandarin oranges and marshmellows. Refrigerate for one hour or over night before serving.
|
peach yogurt canned mandarin oranges miniature marshmallow banana
|
227,512 |
Creme Brulee
|
Heat whipping cream in top of double boiler till hot. In a bowl beat eggs. Add vanilla and beat till thoroughly combined. Pour cream slowly over eggs beating all the time. (It's easier if you place the egg-bowl in your sink--less messy easier to control). Return mixture to double boiler and cook stirring constantly till mixture heavily coats the spoon. Pour into lightly buttered 6-7 oz. oven proof custard cups. Chill overnight in refrigerator. To Serve:. Cover custard with 1/4\" layer of sieved light brown sugar making sure the custard is completely covered. Place in cold oven. Turn oven on to 250 degrees and heat till sugar is carmelized. Times will vary according to oven and refrigerator temperatures. When crust has formed remove and serve immediately.
|
eggs sugar vanilla
|
216,661 |
Rosemary Smoked Halibut With Balsamic Vinaigrette
|
In a baking dish place rosemary beside halibut; light rosemary with match (rosemary may not remain lit). Cover tightly with foil. Bake at 425 oven for 8 - 12 minute or until fish flakes easily when tested. Balsamic Vinaigrette: Meanwhile in a small bowl whisk together oil balsamic vinegar pepper and salt. Stir in tomato and shallot.(can be done ahead of time). Serve with halibut.
|
fresh rosemary halibut fillets olive oil black pepper salt tomatoes shallot
|
245,823 |
Stir Fry Crazy Spaghetti
|
First prepare your pans with some olive oil. You want a high heat oil when ever you are cooking with stir fry. Best pans to use is if you have a Wok frying pan this is the time to get it out. If you don't have one then use any large pan for this dish. You'll be surprised how much food this will make. Next you want to cut all your veggies and meat into bite size cubes. The trick is to cut them all the same size so they cook at the same speed. In a large pot boil some water for your pasta and add a pinch of salt into the water to ensure that your pasta does not stick together while cooking. When you pasta water is brought to a boil add your pasta and let it rest for about 8 mins while stirring every now and again. Once you cooking pan (or Wok) and oil are heated up place your bite size breast chicken into your heated pan. Lower your high heat flames to a high-medium flame. In another pan you will use a dab of olive oil to stir fry your veggies. Now that they have been cut you will simply throw them in to the heated pan and season it with salt and pepper. You only want to heat up your veggies and not completely cook them as they will cook further once everything is added together. At this point you want to make sure that your chicken is cooking evenly on all sides (season with salt and pepper). Stir occasionally until your chicken is a golden brown. Set both your chicken and stir fry aside once done. Drain your pasta and let it rest in the sink for a couple mins to make sure all the water has been drained out. Then add back into you large pot while adding 1/2 a stick of butter into the pasta to make sure once again that they will not stick together and also to ensure that you will have a moist and not dry dish. Add your stir fry veggies along with your cooked chicken in with the pasta mix and blend together. Add your Maui Mountain Teriyaki Sauce/ Marinade. Heat for a few mins to blend everything together. Do not over cook. You want to make sure that everything is mixed but doesn't all has the same flavors. You want to taste each ingredient with its own flavor adding into the dish. Get your plates ready and dig in -- .
|
spaghetti chicken breast bell pepper carrot squash broccoli mushrooms butter
|
200,160 |
Chocolate Shortbread
|
Add chocolate to the top half of a double boiler set over about 1-inch of simmering water (or place it in a medium bowl that fits over a medium saucepan with about the same amount of simmering water). Stir until half the chocolate has melted then remove the top half of the double boiler from the heat and continue stirring until all the chocolate has melted; set aside to cool for 5 minutes. Soften the butter in a large bowl using an electric mixer at medium speed about 2 minutes. Add in powdered sugar; beat the mixture at medium speed about 1 minute until smooth. Beat in the vanilla then the cooled melted chocolate until uniform. Remove the beaters and stir in the flour and salt with a wooden spoon just until moistened and incorporated but not sticky. The dough should be soft but hold together; let stand 5 minutes. Sprinkle a few drops of water on your work surface; lay a large sheet of plastic wrap on top; turn the chocolate dough onto the plastic wrap; flatten into a thick round disk; then cover with a second large sheet of pastic wrap. Roll to a circle about ½ inch thick (thinner for crisper cookies but no thinner than 1/3 inch). Using the plastic wrap transfer the circle of dough to a baking sheet and refrigerate until firm and cold about 1 hour but not more than 2 hours. Position the rack in the center of the oven; preheat oven to 350°; line a second large baking sheet with parchment paper or a silicone baking mat; set aside. Remove the circle of dough from the refrigerator then transfer if from the baking sheet to your work surface; remove the top sheet of plastic wrap and cut the dough into large circular cookies using a 3-inch cookie cutter. Transfer the rounds to the prepared baking sheet spacing cookies 1-inch apart. Use the back of a flatware knife to score each of these rounds into 6 pie-wedge sections (do not cut through). You can also make small dotlike indentations in the sections with the tip of the knife if you like—but again do not poke through to the baking sheet. **If all the cookies will not fit on one baking sheet line another with parchment paper or silicone baking mat transfer these cookies to it then place in the refrigerator until the first batch has baked; let stand at room temperature for 3 minutes before placing in the oven. Bake for 6 minutes reverse the sheet from back to front; continue baking for about 6 more minutes or until rounds are dry but soft. The tops should have tiny raised air pockets somewhat like goosebumps. The cookies should give a bit when touched—do not overbake. Cool on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely. **Note—you can cut rolled dough into any number of shapes; smaller shapes require a shorter baking time.
|
unsalted butter powdered sugar vanilla extract all-purpose flour salt
|
192,604 |
Senior's Sauteed Mushrooms
|
Important step: Heat a large frying pan over high heat for 5 minutes. Add the oil and heat until it starts to smoke. Add the mushrooms; saute for 4 - 5 minutes stirring occasionally until golden. Add garlic and saute for 1 minute. Add the BBQ spice and season to taste with salt. Caution: Don't cook the mushrooms more than 8 minutes or the liquids will start to release and the rub will be watered down.
|
fresh large mushroom garlic
|
138,874 |
Michelada
|
Dip rims of 1 tall chilled glass in a saucer of water shake off excess then dip moistened rim in a saucer of kosher or margarita salt. Fill glass half-way with ice and then one-third full with freshly squeezed lemon juice then top off with cold Corona Pacifico or other light Mexican beer. Add 1–2 dashes worcestershire a splash of spicy v8 and Tabasco sauces. Serve with lemon wedges if you like.
|
lemon juice Corona beer Worcestershire sauce Tabasco sauce lemon wedge
|
386,669 |
Asparagus & Corn Quiches
|
Line eight 10cm/4\" quiche pans with pastry. Cook the bacon onion and garlic in a non-stick pan for 2-3 minutes; add the parsley and the lemon zest rosemary sage and thyme (if using); allow the mixture to cool slightly before spooning it into the pastry cases. Evenly divide the drained cans of Asparagus Tips and Corn Kernels into the pastry cases; combine the eggs and cream and pour the mixture over the asparagus and sprinkle with grated tasty cheese. Bake the quiches in a preheated oven at 200°C/400°F/6 gas mark for 20 minutes. NOTE: You can opt for making a single quiche rather than individual quiches in which case the quiche should be cooked for 30 minutes or until the quiche has set.
|
puff pastry lean bacon onion garlic clove parsley lemon rosemary sage thyme corn kernels eggs
|
373,590 |
Pace Wild West Picante Burgers
|
Thoroughly mix the beef and picante sauce. Shape the beef mixture firmly into 4 patties 1/2 inch thick. Heat the grill to medium. Grill the patties for 10 minutes or until they are cooked through turning them once halfway through cooking and brushing often with additional picante sauce. Serve on rolls with additional picante sauce.
|
lean ground beef chunky salsa
|
407,438 |
Vegetarian Stuffed Bell Peppers
|
1.start by cooking the rice with the vegetable stock and set that aside. 2.slice your bell peppers(you can use red or green) in half vertically and scoop out the insides.Place the six pieces into a baking pan or dish that has been sprayed with pam spray or oil. 2.Next start cutting your veggies.finely chop the 1/2 of onion celery carrot and the whole zuchini.Add to your pan with oil on low heat. Iike to chop my veggies fine so that my Bf and father dont notice them.This is a great trick to get kids eating veggies. 3.Sautee the veggies till there at a soft stage. 4.Now add your can of tomatoes 2 cups tomato sauce ketchup.Chop your garlic up fine and throw that in there also. 5.Turn heat up to medium and mix everything together really well. 6.Now you can add your basil oregano bay leaf pesto salt and pepper. keep stirring everything until the veggies and tomatoes are nice and soft. 7.add your cooked rice to the pan.mix everything together well.Now you can grate the cheese and add 1/2 cup to the the rice mix keep stirring till everythings combined. 8.Preheat your oven to 375 degree. Spoon the rice mixture into each of the pepper halves make them nice and full. 9.Pour remaining sauce over all the peppers and sprinkle the remaining cheese allover the top. Bake for 30 minutes or until cheese is melted.
|
bell peppers onion celery carrot zucchini chopped tomatoes ketchup garlic cloves dry basil dry oregano salt pepper pesto sauce asiago cheese
|
421,487 |
Blood Orange Citrus Twist
|
Fill a rocks (highball) glass with ice cubes. Add the vodka and blood orange juice to the glass. Stir and serve!
|
odka
|
290,601 |
Meatloaf Everyone Will Love
|
Combine meats in mixer and mix together well on low. Add remaining ingredients (except sauce ingredients). Place in two loaf pans. Bake at 350F degrees for 50 minutes. Prepare sauce for topping. Remove meatloaf from oven and add sauce topping. Bake additional 15 minutes. Let stand 5 minutes then Serve.
|
ground beef ground pork eggs ketchup onion oats brown sugar garlic cloves carrot salt pepper brown sugar Worcestershire sauce ketchup
|
332,316 |
Grilled Garden Burgers
|
In a large bowl combine the egg white bread crumbs and if using beef 2 tablespoons water. Stir in the carrot onion green pepper salt and pepper. Add the ground meat and parmesan cheese and mix well. Shape meat mixture into four 3/4-thick patties. Prepare an outdoor grill for barbecue. When the coals are ready grease a cold grill rack with nonstick cooking spray and place the rack on a grill. Grill the burgers over medium coals for 7 minutes. Turn and grill 8-11 minutes or until no pink remains. Place 1 tomato to slice on each burger and grill 1 minute longer.
|
carrot onion green pepper salt pepper ground turkey lean beef parmesan cheese tomatoes
|
226,346 |
Chicken Mandalay
|
Preheat oven to 350 degrees. Cut chicken into large pieces shake in flour and brown in oil. Place in a large casserole dish. In a bowl combine remaining ingredients. Pour over chicken cover and bake at 350 degrees for 1 hour. Serve over rice or noodles.
|
boneless skinless chicken breasts flour chicken bouillon powder water brown sugar curry powder salt lemon juice soy sauce cornstarch water onion water chestnuts
|
386,960 |
Cheesy Sausage Penne
|
in a large skillet cook the sausage and garlic over medium heat until meat is no longer pink; drain fat stir in spaghetti sauce bring to a boil reduce heat cover and simmer for 20 minutes. cook pasta according to package directions. drain. meanwhile in a small mixing bowl combine the cream cheese and sour cream and onions. in a greased shallow 3-qt baking dish layer half of the pasta and sausage mixture. dollop with half of the cream cheese mixture sprinkle with half of the cheddar cheese repeat layers. bake uncovered at 350*F for 30 to 35 minutes or until bubbly.
|
Italian sausage garlic clove penne pasta cream cheese sour cream green onions cheddar cheese
|
37,240 |
Cabbage Crunch Salad
|
Combine the first five ingredients. Mix the dressing and add right before serving.
|
toasted sesame seeds cabbage green onions sugar vinegar salt pepper
|
65,706 |
Olive Oil with Truffles
|
Thinly slice the truffles. In a small frying pan warm 4 tblsps of the olive oil over low heat then add the sliced truffles and the pepper. Cook gently for a few minutes watching carefully so that truffles don<U+0092>t brown. Don<U+0092>t let the mixture get too hot. Remove from the heat let cool a little and mix with remaining olive oil. Pour into a clean and dry 1-cup bottle and let stand 3-5 days shaking from time to time. Store in a cool dark place. This oil will keep for 6 months to a year.
|
extra virgin olive oil black pepper
|
153,892 |
Strawberry Pretzel Dessert
|
Spray 9 x 13 pan with cooking spray. Mix sugar pretzels and melted butter in the 9 x 13 pan. Press lightly and bake at 350 for 15 minutes. Set aside to cool. Mix together cream cheese and powdered sugar. Add cool whip and fold in marshmallows. Spread on the crust mixture. Dissolve jello in boiling water and stir in the strawberries. Chill until slightly thickened. Spread over top of dish. Chill overnight.
|
sugar butter powdered sugar Cool Whip cream cheese miniature marshmallows strawberry Jell-O gelatin dessert boiling water strawberries
|
59,478 |
Peanut Butter Crunch Cake
|
Add cake mix peanut butter and brown sugar to a mixing bowl. Beat on low speed until crumbly. Set aside 1/2 cup crumb mixture. Add water eggs and oil to remaining crumb mixture; beat on low speed until moistened. Beat on high speed for 2 minutes. Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine. Pour batter into a greased 13 x 9 inch baking dish. Mix together the peanuts reserved crumb mixture and remaining chips; sprinkle evenly over the batter. Bake at 350 degrees for 40-45 minutes or until a pick comes out clean. Cool completely.
|
peanut butter brown sugar water eggs peanuts
|
106,069 |
Shortcut Sangria
|
In a 3 quart or larger pitcher combine syrup orange slices lime slices and orange juice. Add wine to pitcher; mix and pour into ice-filled glasses.
|
oranges lime dry red wine
|
511,487 |
Turkey, Gruyere, Jalapeno, and Mustard Panini
|
Preheat a Panini grill. Trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick. Slice open lengthwise. Spread the mustard over the inside of each sandwich. On roll bottoms top with cheese follow with jalapenos and finish with turkey; cover with roll tops. Brush both sides of the Panini with oil and grill in the preheated Panini press for 3 minutes or according to the manufacturer’s instructions. The bread should be golden brown and the filling warmed through.
|
grainy mustard gruyere cheese
|
190,243 |
Lasagna by Bert
|
Cook ground beef and onion till juice gone. Add next 9 ingredients. Heat till boils. Stir to break up tomatoes. Turn down to low and simmer (cover on) 30 minutes. Stir periodically. Cook lasagna noodles. Drain. In a small bowl: Mix ricotta and eggs. In a 13x9 pan layer noodles egg mixture and meat mixture till gone. Sprinkle the mozzarrella cheese on top. Bake at 375* for 45 minutes.
|
ground beef onion tomatoes tomato paste sugar salt oregano leaves thyme crushed red pepper flakes bay leaf eggs ricotta cheese cottage cheese mozzarella cheese
|
19,674 |
Sticky Chicken
|
Combine seasoning mix ingredients. Genereously sprinkle both sides of the chicken pieces with about 4 t of the seasoning mix. Combine remaining seasoning mix with the flour in a paper or plastic bag. Generously dust each chicken piece with the seasoned flour. Reservce leftover flour to make the roux. In large skillet heat 1 inch of oil to 230-250. Cook chicken pieces in the hot oil maintaining the oil's temp to a level just hot enough for the chicken to boil instead of fry. Cook pieces of similar size together to ensure even cooking. Boil with skin side down about 20 min then on the other side until tender about 15 min more. Drain on paper towels. Remove skillet from heat and let cool 15 min. Pour the oil into a large glass bowl leaving the sediment in the pan. Pour 1/2 C of the cooled oil back into the skillet and heat over high heat. Slowly whisk in 3/4 C of the reserved seasoned flour with a long-handled metal whisk; cook until the roux is smooth and medium colored about 2 to 3 min whisking constantly (don't let scorch.) Immediately stir in the onions and celery and continue cooking untiil onions are wilted about 5 min stirring constantly. Remove from heat. In a 4-qt saucepan bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock blending well between each addition. Then add the boiled chicken pieces and the seqasonings. Simmer uncovered over how heat for 1 hour (or longer if the chicken needs further tenderizing) stirring often. Serve immediately over rice or potatoes.
|
stewing chicken all-purpose flour onions celery rich chicken broth salt fresh sage ground sage cayenne black pepper dried thyme leaves white pepper dried sweet basil leaves dried oregano leaves rice potato salt white pepper onion powder garlic powder cayenne black pepper
|
33,316 |
Amaretto Chocolate Pudding
|
Cook pudding mix chocolate milk and Amaretto until the mixture thickens. Pour into pudding cups and chill until set. Top with whipped cream. As an alternative use Kahlua instead of Amaretto.
|
chocolate pudding milk milk Amaretto
|
468,841 |
Belizean Steamed Fish
|
Preheat oven to 400 degrees. Rinse and dry fish then drench with juice of limes. Drain and season with salt and pepper. Place 1 layer of fish in a shallow pan. Cover with green pepper and onion then sprinkle with curry powder. Drizzle with coconut oil or melted butter. Squeeze remaining lime juice on fish. Cover tightly with lid or foil and bake for 10 minutes then baste with liquid. Fish is done when it flakes easily with fork (total cooking time was not offered in recipe but I've often heard 10 minutes per inch of thickness).
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limes salt pepper green pepper onion curry powder coconut oil butter
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182,045 |
Shrimp Creole
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Cut onion peppers and celery into small pieces. Mash and dice garlic. Saute in oil until tender. Add flour and bay leaf. Stir over low heat for about 2 minutes. Add diced tomatoes(with liquid) sugar salt and sherry and stir until smooth. Keep heat low. Add shrimp when rest of meal is ready. Cook until shrimp just begins to curl. Serve.
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onion bell pepper serrano chili pepper celery garlic clove diced tomatoes flour sugar salt bay leaf dry sherry shrimp
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294,860 |
Mediterranean Vegetable Stew
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ombine all ingredients except noodles in slow cooker and stir well. (Sometimes I also add a tablespoons of tomato paste for a thicker stew.) Cook on LOW for 7 to 9 hours. Serve with hot cooked noodles.
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eggplant zucchini red bell peppers green bell pepper onion tomatoes diced tomatoes tomato paste garbanzo beans water-packed artichoke hearts dried oregano leaves fresh ground black pepper salt crushed red pepper flakes
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157,294 |
Popeye Split Pea Soup
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Soak peas 8 hours or overnight. Drain and rinse. Combine with the rest in a pot. Bring to a boil. Reduce. Cover partially. Simmer 4-5 hours or until thick and creamy. YUM!
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water sweet potato onion garlic cloves salt fresh cracked pepper fresh spinach dried savory dry sherry
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535,013 |
Bean and Barley Stew
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Soak dry pinto beans in plenty of water overnight. Drain and rinse the beans. Soak pearled barley in plenty of water overnight. Drain and rinse the barley. Cook al dente in a double amount of water. Drain and set aside. In a large pot sauté onions and garlic in sunflower oil for 5 minutes until soft stirring frequently. Add diced smoked pork neck stir and sauté for 5 more minutes. Meanwhile make a mirepoix (soffritto or Holy trinity) from carrot celery and parsley root and red horn pepper: cut the root vegetables into smaller pieces and coarsely chop in a blender. Add horn pepper chunks and pulse once or twice. Add mirepoix to onions and smoked meat stir and cook for 1-2 minutes. Add beans bay and celery leaf water and salt and bring to the boil. Turn down the heat cover the pot and continue to cook for 25 – 30 minutes. Stir in cooked barley continue to cook for 5 minutes or until the beans are cooked (al dente). Season with ground black pepper and serve.
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dry pinto beans dry pinto beans pearl barley onions garlic cloves carrot celery root pepper celery water sea salt ground black pepper
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353,853 |
Chocolate Filled Biscotti
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Prepare Cream Cheese Dough: In medium bowl combine flour baking powder and salt. In large bowl with mixer on medium speed beat butter and cream cheese until well blended. Gradually add sugars and beat 3 minutes or until light and creamy occasionally scraping bowl with rubber spatula. Add eggs 1 at a time beating well after each addition. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended occasionally scraping bowl. Place level 3/4 cup dough on sheet of plastic wrap. Repeat to make 7 more 3/4 cupfuls. Wrap each with plastic wrap and refrigerate overnight. When ready to roll out dough prepare Chocolate Filling: In 2-quart saucepan heat sweetened condensed milk and chocolate over medium heat just until chocolate melts stirring frequently. Remove saucepan from heat; stir in walnuts. Cool filling to room temperature about 30 minutes. Preheat oven to 350°F Grease 2 large cookie sheets. Remove 1 piece of dough from refrigerator. On lightly floured 16-inch sheet of waxed paper with floured rolling pin roll dough into 10\" by 6\" rectangle. Spread heaping 1/4 cup filling lengthwise down center of rectangle. Starting from a long side and using waxed paper to help lift dough fold 1 side of dough lengthwise over filling then remaining side over dough (dough should overlap). Pick up waxed paper and flip cookie log onto 1 side of prepared cookie sheet seam side down. Repeat with another piece of dough and filling. Flip second log parallel to first log leaving about 2 inches between logs. Bake logs 20 to 22 minutes or until edges are lightly golden. Cool logs on cookie sheet 2 minutes then transfer to wire rack to cool completely. While logs bake repeat with remaining dough and filling. Wrap each cooled log separately with foil or plastic wrap and store in tightly covered containers at room temperature up to 2 weeks or in freezer up to 3 months. To serve sprinkle logs with confectioners’ sugar. Cut each log crosswise on the diagonal into 12 slices. (If logs are frozen thaw completely at room temperature before sprinkling with sugar and slicing.).
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all-purpose flour baking powder salt butter cream cheese granulated sugar brown sugar eggs vanilla extract sweetened condensed milk walnuts confectioners' sugar
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536,351 |
Best Broccoli Cat Cora Ever Ate
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Break down broccoli into florets sauté in a splash of olive oil preferably in a cast iron skillet. When broccoli just begins to brown add garlic and more oil if needed. Sauté a minute or so then add the Calabrian chilies. You can use other spicy peppers but the ones from Calabria have a nice nuanced spiciness. Hit it all with somew salt. Let the flavors meld and add the lemon zest. Top with julienne lemon peel if desired. Enjoy. Note. I use the crushed Calabrian chilies It comes ina jar with oil.
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broccoli garlic chile lemon olive oil salt
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298,343 |
Curried Chicken Salad
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Place chicken breasts in a single layer in a large saute pan and cover with chicken broth. Bring pan to a simmer cover with foil and keep at a bare simmer for 15 minutes. Turn off heat and let chicken breasts sit in broth for 10 more minutes. Remove from broth and chill. Cut chicken breasts into cubes and combine it in a bowl with the rest of the ingredients. Mix well cover and chill.
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chicken broth celery mayonnaise plain yogurt scallion fresh lemon juice garlic powder salt white pepper sugar paprika curry powder
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170,354 |
Pikelets With Cinnamon Apple Slices
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Sift the flour into a mixing bowl and stir in the sugar; Mix together the egg melted butter and milk; Whisk into the flour mixture. Heat a greased frying pan and add 2 tablespoons of mixture into the pan for each pikelet; Cook for 2 minutes or until bubbles appear on the surface of the pikelet; Turn over and cook for another 30 seconds. Remove from pan and keep warm; Repeat with pikelet mixture. For the cinnamon apples: Melt the margarine in a small sauce pan. Add the sugar cinnamon and lemon juice and stir until well combined; Add the slices of apple and simmer in the mixture until tender (about 4 minutes). Serve slices of apple on top of the pikelets and drizzle the sauce over. For a nice dessert accompany with a spoonful of ice cream.
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self raising flour caster sugar sugar egg margarine unsalted butter skim milk margarine butter caster sugar sugar cinnamon lemon juice braeburn apples
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13,792 |
Canned Cranberry Chocolate Orange Cakes (for gifts)
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Combine cranberries and sugar. Set aside. Combine flour sugar baking powder baking soda and salt in mixing bowl. Stir well to blend. Beat eggs orange juice oil and orange rind together. Add dry ingredients stirring just until moistened. Fold in cranberry mixture chocolate chips and nuts. Divide batter into 8 well greased 10 oz cans. Bake at 350 degrees for 35 to 40 minutes or until cake tester inserted in centre comes out clean Cool 10 minutes then run thin bladed knife around sides of tin to loosen. turn out on to rack to cool completely. Wrap and store overnight before slicing or freeze for later use. When ready to give as gifts decorate can with tinfoil and christmas stickers return cake to can seal ends of can with tinfoil tie with ribbons OR wrap cake in colourful saran wrap decorate with ribbons and bows.
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raw cranberries sugar all-purpose flour sugar baking powder baking soda salt eggs
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141,949 |
Squisharoos
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Empty jelly powder into a large plastic bag. Moisten marshmallows with water and shake 3 or 4 at a time in jelly powder to coat. TIP: If desired cut marshamllows into fun shapes by flattening slightly and cutting with small cutters.
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marshmallows gelatin powder
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432,574 |
Elitetwig's Tomato Chilli Sauce
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Combine All ingredients into a saucepan. Bring to the boil reduce heat then simmer uncovered for 10-15 minutes. Stir occasionally until sauce thickens. Ready.
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chopped tomatoes brown sugar malt vinegar
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248,747 |
Fresh & Healthy Mango and Cucumber Salsa
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Mix all ingredients. Refrigerate for up to 30 minutes if time allows. This will marry the flavors!
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mango cucumber red onion fresh cilantro lime juice of
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479,849 |
Classic Israeli Salad
|
oss together all ingredients in a large bowl. Season with salt and pepper if desired.
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roma tomatoes English cucumbers yellow bell pepper Italian parsley green onions olive oil lemon juice
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