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305,031 |
Brazil - Quindim De Yaya
|
Blend all ingredients together thoroughly. Make sure the eggs are completely beaten. Pour into 6 - 8 molds that have been dusted with sugar. Place the molds in a bain-marie and place in a preheated oven 350°F The quindim are done when a clean knife is inserted and comes out clean. Start to check after 20 minutes. Let cool. Reverse the quindim onto serving plates. Chill or eat as they are.
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powdered sugar butter eggs vanilla extract honey
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351,570 |
Alsatian Venison
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Add 1/2 cup of wine and mustard to a large dish and stir up. Salt and pepper the loin and place the loin in the wine and roll around. Marinate for 3 hours in the refrigerator. Season the venison with salt and pepper. Bring water to a boil and add salt and noodles. Cook the egg noodles until al dente. Strain. Place back into the pot add butter and stir around until distributed. Remove loin from marinade and pat dry with a paper towel. Heat walnut oil in a sauté pan over medium-high heat. Sear the loin on all sides about 5 minutes total. The cooking time will vary on the thickness of the loin; it should be pink in the center. Remove from pan and wrap with tin foil and let rest ten minutes; it will continue to cook. Return the pan to the stove add the rest of the wine peppercorns ginger shallot and stock. Bring to a boil and reduce heat and add cream; let simmer until reduced by almost half. Strain. Add cinnamon jelly and vinegar. Re-warm slightly. Slice the loin into thin slices. Place on top of noodles. Pour sauce over the top.
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grainy mustard butter walnut oil peppercorn fresh ginger shallot cinnamon red currant jelly red wine vinegar
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345,681 |
Turkey and Chickpea Pilaf
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First heat a wide deep non-stick saucepan over medium heat then add the olive oil. Saute onion stirring for about 5 minutes until starting to soften. Add the garlic ginger Harissa and cook for 30 seconds. Add the basmati rice and stir to coat in the mixture. Pour in the chicken stock then cover and cook over low heat for about 15 minutes until the rice is cooked and all the liquid absorbed. Remove the lid and add the turkey sultanas and chickpeas mix well then cook a further 2 minutes to warm through. Stir in the lemon juice. Sprinkle with chopped coriander leaves then serve with a fresh green salad if desired.
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olive oil onion garlic clove gingerroot harissa basmati rice sultanas canned chick-peas fresh coriander leaves
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63,750 |
Oprah Winfrey's Deviled Eggs
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Hard boil eggs. Cut each in half lengthwise. Remove yolks and place in bowl with all other ingredients; mix well. Spoon into egg whites and sprinkle with parsley & paprika. Cover and refrigerate at least one hour or more. Serve chilled.
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eggs mayonnaise mustard sweet pickle Worcestershire sauce lemon juice Tabasco sauce parsley paprika
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330,865 |
Indian Tea
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Gently simmer tea and peel in a small saucepan for 1 - 2 minutes. Add liquors and pour with peel into a cup. Serve.
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black tea golden rum sugar
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482,780 |
Curried Cauliflower and Potatoes (Aloo Gobi)
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Combine chilies ginger cumin seeds and mustard seeds in a small bowl. Heat ghee in a large pot. When hot add the spices. When the mustard seeds start to pop drop in the potatoes & cauliflower. Fry for 4 minutes or so. Add the tomatoes turmeric coriander garam masala sugar salt and half the coriander. Mix well cover and gently heat for 15 minutes. If the vegetables start to stick add a few drops of water. Top with remaining coriander and serve.
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hot green chili peppers gingerroot cumin seed black mustard seeds ghee potatoes cauliflower tomatoes turmeric garam masala brown sugar salt
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417,301 |
Cocoa Chile Pork Tenderloin
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Mix brown sugar cocoa chile blend garlic powder salt and oregano in small bowl. Coat pork evenly with seasoning mixture. Refrigerate overnight for best flavor or at least for a couple of hours before cooking. Grill over medium heat 25 to 30 minutes or until desired doneness is achieved turning occasionally. (Or roast under broiler on center rack watch closely and turn as necessary.). Transfer pork to cutting board. Cover loosely with foil. Let stand 5 minutes before slicing.
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brown sugar garlic powder salt oregano leaves
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509,121 |
Tunisian Tuna and Egg Salad Pitas
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In medium bowl whisk together cayenne lemon juice and oil. Add eggs tuna tomatoes roasted red bell peppers and capers. Toss gently to flake tuna and coat with dressing. Stuff pita with tuna salad and arugula.
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cayenne pepper lemon juice olive oil hard-boiled eggs tuna cherry tomatoes capers arugula
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224,634 |
Prairie Potato Wedges
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Cut each potato lengthwise into 8 equal wedges; set aside. In a shallow dish combine stuffing mix with the spices. Dip each potato wedge in melted butter then with crumb mixture. Place wedges on a greased baking sheet. Pour remaining butter around wedges. Bake at 425°F for 30 to 40 minutes or until fork tender. Serve hot with chicken or steak.
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baking potatoes herb stuffing mix rosemary salt pepper butter
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292,133 |
Campfire American Chop Suey
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Brown ground beef with onion and pepper. Drain off excess grease. Add remaining ingredients. Let simmer for about 10 minutes.
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ground beef onion green pepper ketchup Worcestershire sauce
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179,910 |
Southern Comfort Orange Muffins
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Pour Southern Comfort over chopped cherries in small bowl. Cover and allow to sit for at least 8 hours or overnight. Preheat oven to 400 degrees. Cream sugar and butter together until fluffy. Add eggs and zest and beat well. Combine flour soda and salt; add to creamed mixture alternately with Southern Comfort cherry mixture. Blend until well mixed. Portion batter into greased 2-3/4 inch muffin cups. Bake in 400 degrees oven for 20 minutes. Remove muffin pan to wire rack. Brush muffins with orange juice and sprinkle with sugar while still warm. Allow to stand 5 minutes before removing from pan.
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dried cherries sugar butter margarine eggs orange zest of flour baking soda salt orange juice of sugar
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457,257 |
Homemade Sweet Chilli Jam
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Place chillies onions and garlic in food processor. Process to rough textured paste. Heat oil in saucepan. Add chilli mixture. Cook over medium low heat for 10 minutes till soft but not browned. Add sugar and vinegar bring to the boil. Stir till sugar dissolves. Lower heat and simmer for 15 minutes till it is reduced and syrupy. Season with fish sauce to taste. Pour into clean glass bottles seal tightly.
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red chilies chilies onion garlic cloves sugar white vinegar Thai fish sauce
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347,889 |
Quick Beef Stew
|
ice onions and green peppers. Brown hamburger & onions in a large pan Then drain off fat. Return to pan. Season to your taste. Add water ketchup brown sugar peppers and beans. Cook until peppers are tender.
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green pepper onion water ketchup brown sugar
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276,168 |
White Bean & Artichoke Soup
|
In a stockpot over medium-high heat sauté onion in the olive oil until translucent (approx. 3-5 minutes). Add the pepper artichoke hearts garlic salt roasted red pepper sage and bay leaf. Stir for 1 minute. Add the vegetable broth and beans. Bring to a boil. Reduce heat and simmer for five minutes or until the beans are heated through. In batches transfer soup to a blender and puree until smooth or use an immersion blender right in the pot. Add soup back to stockpot and stir in lemon juice. Adjust the salt and pepper to taste.
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olive oil vegetable broth artichoke hearts onion garlic cloves lemon juice sage leaves bay leaf salt black pepper
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307,694 |
Strawberry Vinaigrette
|
In a medium bowl whisk together preserves vinegar mustard and pepper until thoroughly emulsified. gradually whisk in olive oil then water.
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Dijon mustard ground pepper olive oil water
|
191,232 |
Tagliarini Casserole
|
In a large dutch oven over medium heat cook ground beef stirring until meat loses its pink color. Drain off fat. Stir in Adobo dry onion garlic powder pepper Italian seasoning & chili powder. Add broth spaghetti sauce creamed corn & olives. Simmer meat mixture on low heat for about 15 minutes. Meanwhile in a large pot of boiling salted water cook noodles until just al dente & drain. Combine meat mixture with cooked noodles & pour into an extra large casserole dish (4 quart 10x14\"). Cover with foil & bake for 45 minutes at 350 degrees. Remove foil & sprinkle cheese over top. Return to oven for an additional 5 minutes to melt cheese.
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lean ground beef adobo seasoning season salt garlic powder ground black pepper mild chili powder beef broth black olives cheddar cheese
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251,741 |
Deliciously Easy Lamb Casserole
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Brown lamb in a frypan toss in your crockpot with all the other ingredients. Cook on high for two hours and then turn down to low for a further two hours. Serve with steamed vegies of your choice. Delicious for cold winter evenings ! Smells divine while cooking.
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lamb lemons Worcestershire sauce salt bacon rosemary mixed spice
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239,847 |
Pecan Bars
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Combine crust ingredients in a mixing bowl. beat on low speed for about a minute or until mixture is crumbly. Press mixture evenly into a 9-inch square baking pan or 11x7-inch baking dish. Bake in the center of a 350° oven for about 12 to 15 minutes or until very lightly browned around edges. Prepare filling in a mixing bowl. Combine 2/3 cup sugar honey eggs 2 tablespoons Flour salt vanilla and 2 tablespoons melted butter. Blend on low speed of electric mixer until well blended about a minute or two. Stir in pecan halves then pour over the baked crust. Bake at 350° for 20 to 25 minutes or until filling is set in the center. Cool then cut into bars or squares.
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all-purpose flour sugar butter sugar honey eggs all-purpose flour salt vanilla butter pecan halves
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200,804 |
The Best and Only Unbaked Cherry Cheesecake
|
Mix together graham crackers crumb margarine and sugar in a bowl until well incorporated and crumbly. Press into a pie plate going up the sides as much as possible. Beat together the cream cheese sugar and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula and refrigerate until firm about 2 to 3 hours. Spread the cherry pie filling over the top and refrigerate until serving.
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graham cracker crumbs margarine sugar cream cheese powdered sugar vanilla extract heavy cream cherry pie filling
|
145,414 |
Major Grey Chicken Curry
|
Fry onion in oil until translucent but not brown. Whisk in curry powder. Cook for 2 minutes. Whisk in pureed chutney and the cream. Add salt to taste. Saute sliced chicken breast in a small amount of oil until cooked halfway through about 3 minutes. Add sauce and simmer until chicken is cooked through about 10 minutes. Garnish with green onions and serve. This is great served over jasmine or basmati rice.
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boneless skinless chicken breasts onion curry powder mango chutney salt green onion
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186,083 |
Cheesy Sausage Nachos
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Crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain well. Add 2 cups tomatoes and picante sauce. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes or until most of the liquid has evaporated. Sprinkle tortilla chips over a 12-inch pizza pan. Top with 2 cups cheese and the sausage mixture; sprinkle with remaining cheese. Bake at 350°F for 8-10 minutes or until cheese is melted. Sprinkle with avocado and remaining tomatoes.
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bulk pork sausage onion fresh tomatoes tortilla chips monterey jack cheese avocado
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69,319 |
Moroccan Salad Dressing
|
ix together all the ingredients and let sit for a while to allow the flavours to blend.
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lemon juice wine vinegar olive oil garlic Hungarian paprika cayenne Italian parsley cilantro
|
339,191 |
Frozen Mint Lemonade
|
Blend lemon juice sugar and mint leaves in a blender until leaves are finely chopped and sugar is dissolved. Add water and enough ice cubes to fill blender then blend until smooth. Serve immediately.
|
fresh lemon juice sugar fresh mint leaves water
|
157,772 |
Pasta Cruda
|
Mix all sauce ingredients (everything but pasta and almonds) well and set aside while pasta is prepared according to package directions. Toast almonds. When pasta is proper temperature (warm not hot) add to sauce in a large bowl then add almonds and toss all together.
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penne pasta olive oil fresh basil fresh parsley red wine vinegar garlic clove tomatoes mozzarella cheese parmesan cheese salt pepper
|
146,983 |
Burgundy Chicken
|
Pre-heat oven to 350 degrees. Heat olive oil in skillet over medium heat. Dredge chicken pieces in flour. When oil is hot brown chicken on all sides. Place chicken in oven proof pan. Bake chicken for 45 minutes to 1 hour. Heat butter in a clean skillet and add garlic. Cook until light tan in color. Add cooked chicken to skillet with garlic. Add Chicken broth wine and salt and pepper to taste. Cook until liquid is reduced to the consistancy of a sauce. (about 10 mnts.). Serve.
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olive oil whole chicken flour butter garlic cloves Burgundy wine chicken broth
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52,832 |
Breastmilk Yoghurt for Babies
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Sterilize milk by heating it in a pan (not in microwave though this can cause\"hot spots\" and cold spots where bacteria survive) until small bubbles form and is *almost* boiling around 180-185°F. Cool to about 112°F. Meanwhile if using purchased yogurt as starter set it out at room temp to warm up. Add yogurt starter. You can buy the powder at a health foods store or use 2 tablespoons of plain yogurt with live and active cultures. Look for some \"fresher\" yogurt with a very distant expiration date for stronger cultures. Pour milk mix into a *warmed* quart jar Pyrex bowl custard cups etc--preferably something with a lid! Incubate it for 4-8 hours depending on how tart you like it by putting the container of milk mix into a picnic cooler and pouring very warm water in around it. Or if you have a big cooler set the yogurt container into a big pot of hot water inside the cooler. Don't cover the top of the container with water! You need to keep the water between 90-120 F as close to 112 as possible. You really don't have to check it or change water much--you'd be surprised how well it holds the temperature and the more you open it the more heat you lose. Lower temps or shorter time make milder sweeter yogurt. Temps closer to 120 or longer times make tarter firmer yogurt. Also it gets firmer the longer you let it incubate--can go up to 12 hours or so. Remove a small amount as starter for your next batch and add any flavorings or anything to the rest of the batch *after* incubating. Refrigerate.
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reast milk
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7,825 |
Mushroom Soup
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Cook the carrots parsley celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream dill and parsley. Add noodles fine macaroni.
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carrots celery onions water mushroom water instant flour water sour cream dill leaves parsley
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208,745 |
Next Best Thing to Robert Redford Dessert
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For the crust mix flour butter and nuts until crumbly press into 9x13 inch pan and bake at 350° for 20 minutes. Cool completely. Beat cream cheese and powdered sugar on high with a mixer until smooth. Fold in half the whipped topping. Spread over cooled crust. Mix the puddings with milk beat slowly with mixer until smooth (2 minutes). Spread on top of cheese layer. Let stand a few minutes then spoon remaining whipped topping over top and spread carefully. Sprinkle with grated milk chocolate bar. Cover and refrigerate until ready to serve.
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flour butter pecans cream cheese powdered sugar instant chocolate pudding mix vanilla instant pudding mix milk
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382,870 |
Grilled Eggplant Dripping With a Tomato and Ricotta Salsa
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Slice your tomatoes in half place in a bowl & drizzle with enough extra virgin olive oil over tomatoes to coat well. Season with s/p. Place your tomatoes on a grilling sheet/pan and grill for 8-10 minutes until tender & juicy. Turning a few times during cooking. While tomatoes are cooking prepare your eggplant by removing skin & slicing it horizontally to about 1/2; thickness. Brush both sides of the eggplant with extra virgin olive oil. Season with s/p. Grill eggplant slices for 3-4 minutes on each side until eggplant is tender & has nice grill marks. Once tomatoes have cooled slightly roughly chop tomatoes & return to bowl. Add a drizzle of olive oil & chopped onion. Add 2 tablespoons of balsamic vinegar. Season again with s/p to taste mix well & garnish with basil. In a small bowl add your room temperature ricotta cheese add in your red pepper flakes and season with s/p to taste. Now to assemble. Place your grilled eggplant on a plate add a nice dollop of the ricotta cheese mixture & top with grilled tomato salsa. Garnish with a tad more roughly chopped basil!
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eggplant roma tomatoes ricotta cheese red onions extra virgin olive oil red pepper flakes fresh basil leaf
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468,540 |
Nice & Easy One-Pot Macaroni & Cheese
|
In a large pot of boiling salted water cook pasta according to package directions until just tender but firm (al dente). Meanwhile in a blender or food processor (or in a tall container using an immersion blender) combine cheese milk flour mustard pepper and nutmeg. Process until blended and fairly smooth. When pasta is ready drain well and return to the pot. Add cheese mixture. Cook over medium heat stirring constantly for about 5 minutes or until sauce is creamy smooth and thick. Season to taste with hot pepper sauce if desired. Garnish with extra cheese if desired. Serve immediately. TIP FOR KIDS: This is a terrific recipe to introduce whole wheat or vegetable pasta to your kids . Mix a small amount of the different pasta in with regular pasta to start and gradually increase the proportion each time you make it until your family is accustomed to all whole wheat or vegetable pasta. FOR THE ADVENTUROUS: Add 1/4 cup chopped sun-dried tomatoes when you pour cheese sauce into cookd macaroni. Add 1/4 cup chopped fresh basil just before serving. Replace 1/2 cup of the Old Cheddar with Asiago or Provolone cheese.
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elbow macaroni pasta shells cheddar cheese milk all-purpose flour dry mustard Dijon mustard pepper ground nutmeg cheddar cheese
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369,646 |
Champinones Al Ajillo - Tapas Style Garlic Mushrooms
|
In a saute pan heat the olive oil until hot but not smoking. Saute the mushrooms for about 1 minute add the garlic and cook 1-2 minutes more being careful not to burn! Add the remaining ingredients except for the parsley and lemon slices and simmer for 2 minutes. Garnish with the fresh parsley. Serve with lemon slices. Scoop the mushrooms onto your bread and enjoy!
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extra virgin olive oil mushroom garlic cloves fresh lemon juice dry sherry vegetable broth paprika crushed red pepper flakes salt fresh ground black pepper flat leaf parsley lemon slices
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24,453 |
Ginger Nectarine Muffins
|
Heat 1/4 cup sugar and gingerroot in a small saucepan over medium heat stirring until the sugar is dissolved let cool. Stir in lemon zest and set aside. Cream butter and 3/4 cup sugar until well mixed. Add eggs and beat well. Add buttermilk and beat well. Combine flour baking soda and salt in a bowl and mix well. Stir buttermilk mixture into flour mixture until just combined. Fold in ginger mixture and nectarines. Spoon batter into 12 greased muffin cups filling three-fourths full. Bake at 375 degrees for 20 to 25 mintues or until golden brown. These muffins are also super when made with blueberries raspberries or even fresh or frozen peaches instead of nectarines.
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sugar gingerroot lemon zest of butter sugar eggs buttermilk flour baking soda salt nectarine
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391,855 |
Baklava
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Start off by making the syrup: In a medium saucepan combine all of the syrup ingredients. Cook over medium heat until the sugar is dissolved stirring occasionally. Lower the heat to medium-low and cook until the syrup is slightly thickened. This takes about 10 minutes. Remove the lemon zest and set the pan aside to cool. Preheat the oven to 350°F Prep the nut filling: Finely chop the nuts with either a sharp knife or food processor (take care not to over process). Stir in the ground cinnamon and salt. Melt the butter in a small saucepan over low. Use a pastry brush and brush a light coat of the melted butter to grease a 9\" by 13\" baking dish. Unroll the phyllo sheets. If they are larger than the baking dish take a sharp knife and trim them to fit. Cover with plastic wrap or a barely damp kitchen towel. If left uncovered the phyllo will dry out. Lay one phyllo sheet in the baking dish. Lightly brush with melted butter. Continue alternating butter and phyllo until you have 7 sheets stacked. Take 3/4 cup of the nut mixture and spread over the top of the phyllo. Repeat layering and buttering 7 sheets of phyllo and 3/4 cup of nuts until all of the nuts have been used. Layer and butter any remaining phyllo sheets on top. Score the phyllo: Using your trusty sharp knife cut 4 lengthwise lines about 1 1/2\" apart. This will give you 5 rows. Then cut diagonally every 1 1/2\". These cuts will form a diamond pattern. You should come out with close to 36 pieces of baklava this way. It is very important to score before you bake! Bake for 40 minutes or until golden brown. Remove from the oven and set aside on a wire rack to cool for 5 minutes. Using a ladle or small measuring cup drizzle the cooled syrup over the warm baklava. Allow the baklava to soak up the syrup for several hours -overnight is better - before serving. Cover with plastic wrap. Note: I've not made this since I read this trick but Women's Weekly suggests using a clean small foam paint roller from the crafts dept. to butter your phyllo sheets. Next time I'm going to try it to see if it speeds things up a bit.
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sugar honey water lemon juice lemon zest ground cinnamon walnuts ground cinnamon salt unsalted butter phyllo dough
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381,636 |
Quick and Easy Skillet Cheeseburger Macaroni
|
Cook Macaroni in boiling water according to directions on the box. Meanwhile brown the hamburger onion and bacon in a skillet until everything is nicely browned and cooked through. Add the packet of cheese from the Macaroni box seasonings ketchup and butter to the hamburger and simmer over low heat stirring often. When macaroni is done drain and add to the hamburger and cheese mixture stiring until evenly coated and heated through. Serve and Enjoy! You could also try adding some veggies in if you like but I usually serve them on the side.
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Velveeta shells and cheese dinner onions bacon lean ground beef seasoning salt garlic powder pepper ketchup butter
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252,311 |
Hot Cool Pasta Salad With Green Chile Vinaigrette
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Place the salad ingredients in a large bowl. Prepare the Green Chile Vinaigrette and pour over the salad. Fold gently until dressing is well distributed. Line plates with assorted greens and place pasta salad on top. **For Vinaigrette: Leave the skin on the garlic clove. Roast in a dry hot skillet turning several times until softened and brown in spots about 10 minutes. Put all ingredients in a blender or food processor and process until smooth and emulsified. Leftovers will keep 4-5 days in refrigerator. ***For Chile Lime Chips: Heat oven to 400 deg. Combine salt & chile powder mix well. Brush one side of each tortilla with lime juice and sprinkle with salt mixture. Cut into 6 or 8 triangles and place chile side up in a single layer on baking sheets. Bake for 7-8 minute or until browned. Cool and store in a ziploc bag until ready to serve with salads dips or sandwiches.
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cooked pasta tomatoes avocado green chilies sharp cheddar cheese red onion garlic clove green chilies olive oil cider vinegar lime juice coarse salt black pepper sugar flour tortillas lime juice salt red chili powder
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394,536 |
Uncle D's Dills
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Combine the salt and water in a pitcher and stir until the salt has dissolved. Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside. Place the peppercorns pepper flakes garlic dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool dry place. Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this check the crock daily and skim off any scum that forms. If scum forms on the plastic bag rinse it off and return to the top of the crock. The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens cover the crock loosely and place in the refrigerator for 3 days skimming daily or as needed. Store for up to 2 months in the refrigerator skimming as needed. If the pickles should become soft or begin to take on an off odor this is a sign of spoilage and they should be discarded.
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pickling salt water pickling cucumbers black peppercorns red pepper flakes garlic cloves dill
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27,124 |
Tangy Orange Margarita
|
Mix tequila liqueurs and magarita mix. Pour over ice cubes and top with a splash of orange juice.
|
riple sec
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407,325 |
Brown-Buttered Sugar Snap Peas With Pecans
|
In large saucepan of boiling salted water cook the peas until crisp tender 2 minutes; drain. In large heavy skillet heat the butter over medium-high heat until golden brown and fragrant 1 to 3 minutes. Add the pecans and cook stirring until lightly toasted 2-3 minutes. Stir in the peas and cook until heated through; season with salt and pepper.
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sugar snap peas butter pecan pieces salt pepper
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279,589 |
Avocado and Chicken Salad
|
Wash and prepare salad greens (I like to use bagged salad). Spread salad greens on plate or in large bowl. Top greens with cooked cubed chicken and chunks of avocado. Sprinkle with lime juice red pepper and balsamic vinegar. Top with dash of salt and pepper to taste.
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chicken breast avocado lime juice crushed red pepper flakes salt pepper
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101,470 |
Pumpkin Soup Base Recipe
|
Heat the oil in a large saucepan and add the onion garlic and celery; cook until softened but don't colour (about 5 minutes). Add the pumpkin stock (you only want enough stock to barely reach the top of the pumkin). Stir and bring to the boil reduce the heat and simmer until the pumpkin is tender (about 40 minutes). Blend or process until smooth. Cool quickly and freeze in 5x1 litre portions. *Thissoup is really quite thick at this stage so when thawed you can add: *1/2cup of cream and nutmeg for a traditional finish. *1/2cup of cream crispy bacon and thyme. *a220g can of tomatoes for another change of flavour. *asplash of fish sauce a tablespoon of red curry paste fresh coriander and basil and 1/2 cup of coconut cream for an Asian style soup.
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onions garlic celery pumpkin fresh ground black pepper
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332,755 |
Aceitunas a La Sevillana (Sevilla-Style Green Olives)
|
Place olives in a glass jar just large enough to fit them all inches Add remaining ingredients and fill jar with water. Shake well and marinate at room temperature for several days. Serve room temperature. May be kept for weeks in the refrigerator; return to room temperature before serving.
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Spanish olives ground cumin dried oregano dried rosemary dried thyme bay leaves fennel seed garlic cloves vinegar anchovy fillets
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348,734 |
My Favourite Banana Muffins
|
Preheat oven to 375°F. Mash Bananas. Add sugar and slightly beaten egg. Add melted butter. Add dry ingredients. Optional: Add 1/2 cup chocolate chips. Bake for 15 - 20 minutes. For Banana Bread: Bake at 350° F for 1 hour. Freezes well.
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bananas sugar egg butter baking soda baking powder salt white flour whole wheat flour
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15,710 |
Shrimp with Garlic
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Prepare linguine according to package directions; drain. Heat oil in large skillet over medium neat. Add bell pepper and garlic; cook 6 minutes or just until tender. Add shrimp lemon juice crushed red pepper salt and black pepper; cook 10 minutes or until shrimp is pink and opaque. Sprinkle with parsley. Add shrimp mixture to cooked linguine in large bowl and toss well. Serve immediately.
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olive oil red bell pepper garlic medium shrimp lemon juice crushed red pepper flakes parsley
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74,146 |
Dutch Baby
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Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready. Whisk together the milk flour eggs sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan. Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.
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milk unbleached all-purpose flour eggs sugar pure vanilla extract unsalted butter confectioners' sugar
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40,349 |
Pangalactic Gargle Blaster
|
ix and find a nice place to land.
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Bacardi 151 rum triple sec blue curacao
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352,155 |
Oaxacan Nuts
|
eat oil with garlic salt. Add nuts reduce heat and toss using 2 spoons until nuts are well coated. Transfer to a large bowl. Blend chili seasoning and chili powder and add to nuts. Toss until nuts are well coated. Store in airtight container and refrigerate for at least 2 days to blend flavors. nuts may be frozen. If frozen reheat at 350 degrees for 5 minutes.
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olive oil hot chili powder
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367,216 |
Garlic Fettuccine Alfredo
|
Add butter to a large skillet and melt. Add garlic and saute until just golden. Pour in evaporated milk and bring to a boil. Boil 2-3 minutes. Add cheese and stir until melted and smooth. Add salt and pepper to taste. Toss cooked fettuccine with sauce and parsley. Serve immediately.
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fettuccine butter garlic evaporated milk parmesan cheese fresh Italian parsley
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191,156 |
Cran-Turkey Enchiladas
|
Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling in a large bowl stir together turkey half the cranberry sauce beans 1/2 cup of the salsa 3/4 cup of the cheese sour cream green onions cilantro cumin salt and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place seam sides down in prepared dish; set aside. For sauce in bowl stir together remaining cranberry sauce remaining salsa and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.
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whole berry cranberry sauce black beans salsa colby-monterey jack cheese sour cream green onions fresh cilantro ground cumin salt ground black pepper wheat flour tortillas flour tortillas
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304,597 |
Froutosalata or Mixed Fruit With Orange Juice & Honey (Greec
|
Wash apples & pears [& peel if desired] then core & cut into fairly small pieces & place in large salad bowl. Peel nectarines bananas & kiwi fruits & cut into fairly small pieces as well & add to other fruit pieces. Mix orange Juice & honey & pour over fruit then toss to coat. Refrigerate at least an hour before serving.
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golden delicious apples granny smith apple Anjou pears nectarines bananas kiwi fruits oranges honey
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106,979 |
Pumpkin Chocolate-Chip Squares
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Preheat oven to 350. Line a 9x13 baking pan with foil. Whisk together flour pie spice baking soda and salt. In another bowl cream butter and sugar until smooth. To butter/sugar beat in egg and and vanilla. Beat in pumpkin puree- batter may appear curdled at this point. mix in dry ingredients until combined. Fold in chocolate chips. Spread evenly in pan and bake at 350 for 35-40 minutes. Edges should come away from the side and inserted toothpick should come out clean. Cool in pan then cut into 24 squares for serving.
|
all-purpose flour pumpkin pie spice baking soda salt unsalted butter sugar egg vanilla extract canned pumpkin chocolate chips
|
502,069 |
Angel Food Cake
|
Sift flour salt and 3/4 cups sugar together. Beat egg whites water lemon juice cream of tartar and vanilla extract on high speed until soft peaks form. Reduce mixing speed and gradually add remaining 3/4 cups sugar several tablespoons at a time. Sift a small amount of the dry mixture over the whipped eggs. Fold gently. Continue (sifting and folding) until all flour is just incorporated. Gently pour batter into a greased 10-inch bundt pan. Bake at 350°F for 35-40 minutes (or until a toothpick inserted comes out clean). Makes 12 servings.
|
cake flour granulated sugar salt water lemon juice cream of tartar vanilla extract
|
462,458 |
Scd Gluten Free Sultana Raspberry Muffins
|
Heat oven to 180 C (350 F). Using a hand held blender thoroughly mix together all ingredients other than fruit. Gently fold in fruit. Drop batter into muffin cases. Bake for 15 minutes. When done the edges will be a little brown and the knife inserted into them will come out clean.
|
butter yogurt eggs vanilla extract baking soda salt honey sultana frozen raspberries
|
443,928 |
Gluten Free Hambrger Buns
|
Lightly coat 4 of the indention in a 6 section hamburger bun pan or 5 English muffin rings with oil. In a large mixing bowl blend tapioca starch through ascorbic acid until blended. In a smaller bowl mix the warm water yeast and sugar. Allow yeast to foam and active for approximately 5 minutes. Once yeast is foamy add 3 tablespoons coconut oil and remaining wet ingredients to bowl and beat lightly to blend. Pour the wet ingredients into the dry ingredients and with the wire whisk attachment of stand mixer beat on medium speed for 3 to 4 minutes. Divide batter between 4 of the sections of the burger bun pan or 5 of the English muffin rings. With a wet spatula smooth the tops making sure to spread batter evenly over the bottom. Proof for 30 minutes. The last 10 minutes preheat oven to 375 degrees. Brush tops with melted butter and sprinkle with sesame seeds. Bake for 30 minutes or until golden. Please note the serving size is dependent upon the form being used. This recipe will make 4 buns measuring 4 1/2 inches or 5 buns measuring 3 3/4 inches.
|
tapioca starch buckwheat flour all-purpose flour sorghum flour potato flour xanthan gum dry buttermilk water cider vinegar coconut oil egg sugar salt butter sesame seeds
|
200,221 |
Zesty Lemon Pepper Chicken
|
Put chicken into a large bowl. In a separate bowl zest the lemon peel off the lemons. Then cut them in half and juice the lemons. (juice and zest in bowl; reserve lemon rinds). Mince onion and add it to the bowl with olive oil paprika thyme salt and pepper. Reserve 3 tbsp of this marinade. Use hands or tongs to turn chicken over and coat it with the marinade. Marinate for 12 hours or overnight. Heat oven to 500 degrees. Put chicken skin side up on a shallow medium-sized roasting pan. Place reserved lemon rinds into pan. Put chicken in oven and reduce heat to 375 degrees. Bake for 25 minutes brushing with the reserved marinade or until chicken is cooked through. Discard lemon rinds. Serve with remaining marinade. Good served with my almond green beans and.
|
chicken breast halves chicken pieces lemons onion olive oil garlic paprika dried thyme salt fresh ground pepper
|
46,791 |
Diet Pumpkin pie
|
In a medium bowl mix together the pumpkin milk and instant pudding mix. Stir in the pumpkin pie spice and fold in half of the whipped topping. Pour into an 8 inch pie plate and spread remaining whipped topping over the top. Chill for 1 hour or until set.
|
pumpkin puree skim milk sugar-free instant vanilla pudding mix pumpkin pie spice
|
239,650 |
Tasty Filipino Pandesal
|
If you have a bread machine add all ingredients (except the bread crumbs) in the order suggested by the manufacturer. Usually the liquid ingredients then dry ingredients. Select DOUGH cycle. But I suggest to combine lukewarm water and yeast and let it stand for 5 minutes before adding all the ingredients then follow procedure 5-11. To knead the dough manually Combine lukewarm water and yeast. Stir. Let it stand for 5 minutes. Combine all ingredients except bread crumbs. (liquid ingredients then dry). Knead the dough until smooth and elastic. Place in a greased bowl. Let it stand in warm place to rise covered for 1.5-2 hrs or until doubled. Punch down the dough and turn out on a lightly floured board. Divide dough into 24 equal parts and shape into ovals. Roll lightly in bread crumbs. Place on greased cookie sheet. Cover let rise in warm place free from draft until light and double- about 2-4 hrs to achieve light and fluffy bread. (Tip: I usually make the dough the night before let it stand 'till ready to bake it in the morning. So you'll have fresh bake pan de sal at breakfast with kraft cheese -- yummy). Bake at 375 degrees for 15-20 minutes or until golden brown. Enjoy!
|
water eggs salt sugar bread flour fast rising yeast
|
198,007 |
Apples & Cheese Spoon Bread
|
Preheat oven to 375 degrees. In a medium skillet cook onion in hot butter about 5 minutes or until just tender. In a large bowl stir together corn muffin mix egg water applesauce sour cream cheddar cheese snipped sage leaves and a few dashes pepper. Stir in onion mixture. Pour mixture into a 2-quart square baking dish. Bake at 375 for 25 minutes. Brush apple slices with melted butter and arrange on top of spoon bread in a pleasing pattern. Continue baking 25 to 30 minutes more or until spoon bread is golden brown across the top. Let cool in pan on a wire rack for 15 minutes before serving; spoonbread may sink slightly in center while cooking. Sprinkle on sage leaves before serving.
|
red onion butter applesauce sour cream sharp cheddar cheese egg water fresh sage leaves ground black pepper red apple butter sage leaf
|
498,152 |
Mushroom, Pepper and Spinach Quesadilla
|
Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Sauté 1 lb mushrooms 1 poblano pepper and 2 cloves garlic (all sliced) until tender. Add 1 cup frozen corn (thawed) and 1/4 tsp each salt and pepper; cook until heated through. Fold in 1 bunch spinach (torn) and toss to combine. Divide 2 oz shredded Cheddar among 4 medium flour tortillas sprinkling only on one half. Top with the vegetable mixture and 2 oz cheese. Fold over the tortillas to cover the filling. Broil until the tortillas are crisp and the cheese has melted about 2 minutes per side.
|
olive oil mushroom garlic cloves frozen corn salt pepper spinach cheddar cheese flour tortillas cheddar cheese
|
462,093 |
Plum Strudel With Hazelnuts
|
Melt butter in a small pan and toast bread crumbs until they are golden. Mix all the ingredients except pastry with breadcrumbs. Roll out the pastry to about 5 mm of thickness and shape it into a rectangle. You can use pre-prepared puff pastry. Place the plum mixture on the pastry and roll it. You can use a bit of water to safely seal the ends. Bake in an oven heated on 180°C for 45 minutes. Decorate with icing sugar and serve warm.
|
plums butter sugar hazelnuts cinnamon puff pastry
|
310,908 |
Vegetarian Indian Soup
|
Place yogurt in bowl and mix in spices. set aside. Grind up frozen vegetables and mushrooms in either a food processor or Kitchen Aid food grinder to fine consistency. Place yogurt mixture into large saucepan then add vegetables. Turn burner to medium heat and cook for approximately 40 minutes stirring occasionally. The water will release from the frozen vegetables to create a creamy broth. Place soup in bowls and garnish with grated Reggianito cheese.
|
plain yogurt mushroom frozen corn frozen carrots frozen broccoli frozen spinach frozen green beans frozen green pea curry powder paprika chervil garam masala white pepper kosher salt
|
447,148 |
Bell Pepper Cream Cheese Pasta
|
Prepare pasta according to package directions. Meanwhile heat oil in a pan. Add onion and bell pepper and sautee for 5 minutes. Add curry powder and sautee for another 5 minutes. Drain pasta and return to the pot. Stir cream cheese into veggies and add this mixture to the pasta in the pot. Season with pepper to taste and if sauce is not thin enough add the milk. Serve. :).
|
onion bell pepper curry powder cream cheese milk black pepper
|
233,178 |
Moroccan Smoothie
|
Soak apricots in the warm water until softened about 20 minutes. Drain and transfer to a blender or food processor. Add banana strawberries sugar and vanilla and pulse until chopped. Add half of the orange juice and puree. Pour into a pitcher and stir in the remaining orange juice. Refrigerate until very cold about 2-3 hours. Serve in small glasses garnished with mint.
|
warm water banana strawberries sugar pure vanilla extract mint sprig
|
392,038 |
Pumpernickel, Mozzarella & Heirloom Tomato Panzanella
|
Mix together bread cucumber red bell pepper onion cheese tomatoes and basil in a large bowl. Whisk together remaining ingredients to make the vinaigrette. Pour vinaigrette over the salad and toss until evenly coated. Serve and enjoy!
|
English cucumber red bell pepper red onion mozzarella cheese tomatoes basil garlic clove olive oil kosher salt black pepper
|
228,045 |
Easy Chinese Sauce
|
Place oyster sauce fish sauce and soy sauce together in a pan. Thicken using a little corn flour and water paste. Easy as that.
|
oyster sauce fish sauce soya sauce soy sauce
|
146,849 |
Kahlua Truffles
|
Melt chocolate in double boiler then remove from heat and allow to cool to room temperature. Add egg yolks one at a time until well blended. Mix in Kahlua and return to double boiler for 2-3 minutes stirring constantly. Pour into bowl and beat in butter one tablespoon at a time. Continue beating until light and airy. Cover and refrigerate overnight. Form into 1 inch balls and roll in nuts cocoa or sprinkles. Refrigerate until used. Can be frozen.
|
chocolate chips unsalted butter Kahlua
|
431,556 |
Bottling Without Sugar
|
Wash the drain jars. Pack fruit tighly almost to top of jar. Place in a very low oven (gas mark 1/4-240F) on cardboard or several thicknesses of paper. Jars should be covered with the lids (without rubber rings) to prevent fruit from burning. Leave in oven for 3/4 hour to 1 hour (allow 1 1/4-1 1/2 hours for aprocots pears and peaches) until fruit is cooked. Fruit shrinks in cooking so top up with fruit from one of the jars. Remove jars from oven one at a time place on wooden table and cover fruit with boiling water. Tap jars to expel bubbles. Seal at once with rubber rings lids and slips or screw-bands. The screw bands should be tightened as jars cool. Test next day by removing screw-bands or clips. If seal is perfect you can lift jars by lids. Screw-bands should be dried lightly greased and put on again loosely. Clips should not be replaced.
|
ater
|
342,774 |
Spicy Pumpkin Bars With Cream Cheese Frosting
|
Heat oven to 350 degrees. Grease a 15 1/2 x 10 1/2 jelly roll pan. SIft together flour baking powder cinnamon nutmeg ginger and salt. Set aside. Cream the shortening brown sugar and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Then beat in pumpkin. Gradually stir in dry ingredients. Spread in greased pan. Bake for 30 minutes. Cool in pan. When bars are cool eat icing ingredients together and frost.
|
flour baking powder cinnamon nutmeg ginger salt shortening brown sugar sugar eggs pumpkin puree cream cheese margarine butter powdered sugar milk vanilla
|
98,231 |
Karithopita - Olympic Walnut Cake
|
Preheat oven to 325°F Grease an 8- or 9-inch round pan. Beat egg yolks with sugar until pale yellow. Stir in orange juice brandy and vanilla. Combine semolina and baking powder and fold into egg yolks. In separate bowl beat egg whites until stiff. Fold in walnuts nutmeg and orange zest. Fold 1/2 of whites into yolk mixture then fold in remaining whites. Spread in pan and bake for 30 minutes. Cool on rack. While cake is baking combine water sugar lemon rind and cinnamon in a small saucepan. Bring to a boil then lower heat and cook until sugar is melted. Set aside to cool slightly. Pour hot syrup on cake place 8 walnut halves around the top outside edge and 1 in the center and serve.
|
eggs sugar brandy vanilla walnuts walnut halves nutmeg orange zest of fine semolina baking powder water sugar fresh lemon rind cinnamon stick
|
62,380 |
Cream of Pumpkin Soup
|
Saute onion in margarine in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover reduce heat and simmer 15 minutes. Transfer broth mixture into the container of a blender or processor. Process until smooth. Return mixture to saucepan. Add remaining can of broth pumpkin salt ground cinnamon ground ginger and ground pepper; stir well. Bring to a boil; cover reduce heat and simmer 10 minutes stirring occasionally. Stir in milk or soy milk and heat through. Do not boil. Ladle into individual soup bowls.
|
onion margarine chicken broth pumpkin puree salt ground cinnamon ground ginger ground black pepper milk soymilk
|
469,640 |
Egg and Chorizo Bake
|
Preheat the oven to 200C/180C Fan/Gas 6. Cook the chorizo in a dry nonstick pan until the fat starts to run out. Transfer to a plate using a slotted spoon leaving the fat in the pan. Add the onion to the pan and cook until it's soft and starting to brown. Add the peppers and garlic and cook over a medium heat stirring occasionally for 5 minutes. Add the tomatoes and paprika and cook until pulpy and reduced - this should take about 5 minutes. Stir in the chorizo spoon into four individual ramekins and make a hollow on the surface for the egg. You can also make this in a large baking dish and make four hollows on the surface. Break an egg into each hollow. Dot with butter and cook for 8-10 minutes or until the whites are cooked and the yolks are still soft.
|
chorizo sausage onion bell peppers garlic clove tomatoes paprika eggs butter
|
176,353 |
W W 4pt Vegetarian Lasagna
|
Preheat oven to 350º. In medium saucepan heat olive oil over medium-high heat. Add leaks and garlic and saute until translucent. Add zucchini and fennel and saute for another minute. Add artichoke hearts and crushed tomatoes. Bring to simmer then add oregano. Stir and remove from heat. Cover the bottom of 13x9 pan with 1 cup of the tomato mixture. Top with 2 cooked lasagna noodles. Arrange 1/2 portabella slices over noodles. Top with half of the remaining tomato mixture. Sprinkle with the feta cheese. Add remaining 2 lasagna noodles arrange remaining portabella slices and top with. remaining tomato mixture. Sprinkle with the mozzarella cheese. Bake 35 minutes or until bubbly. Let stand 5 minutes before serving. Sprinkle with Parmesan cheese.
|
olive oil leek garlic cloves zucchini fennel artichoke hearts crushed tomatoes fresh oregano portabella mushrooms feta cheese part-skim mozzarella cheese parmesan cheese
|
456,748 |
South African Fruit Chutney
|
Chop all the dried fruit except the sultanas. Place the fruit and water into a large mixing bowl cover and leave overnight. Do not drain the fruit. Add the remaining ingredients place in a heavy bottomed saucepan. Simmer over low heat stirring constantly until the sugar has dissolved. Bring to the boil and then lower the heat. Allow to simmer uncovered for approximately 1½ hours or until thick. Stir occasionally. Remember the fruit chutney needs to be relatively thick. Pour the condiment mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight plastic lid or glass lid. Do not use a metal lid because the action of the spices and vinegar in the condiment will cause corrosion. Leave the chutney to mature in a cool dark dry place for 6-8 weeks before use. This fruit chutney may be used in particular with curries but also with any dish. Generally with those which have rice or cous cous as an accompaniment. This condimjent may also be used to tasty up pasta vegetable and fish dishes.
|
brown sugar dates sultana water garlic clove cider vinegar chili powder turmeric nutmeg ginger
|
142,300 |
Sopa De Calabaza Y Manzana - Pumpkin & Apple Soup
|
Combine all of the ingredients except for cilantro and nutmeg in a large pot and bring to a boil. Lower the heat and simmer for 20 minutes. Drain excess liquid and puree in blender or food processor. Adjust the seasonings. Reheat over medium heat. Garnish with cilantro & nutmeg.
|
pumpkin green apples yellow onion sweet peppers chicken broth salt fresh ground pepper ground nutmeg cilantro
|
163,176 |
Virgin Piña Colada
|
Put all the ingredients in a blender and blend until smooth (about 30 seconds). Pour into chilled glass. Garnish with an orange slice a pineapple wedge or a maraschino cherry. Enjoy! For a sweeter less tangy drink use pineapple canned in syrup rather than its own juice.
|
coconut milk crushed pineapple brown sugar
|
257,943 |
Fish Potato Yellow Curry (Gaeng Leuang Pla)
|
Cook potatoes. In a large pan bring half the coconut milk to a boil. Boil stir occasionally until it has reduced by halve and the oil separates from the coconut milk. Now add the curry paste cook for about 1 Minute. Add remaining coconut milk stock sauce juice (Lemon grass if using it) sugar molasses and maple syrup; cook and stir until sugar is dissolve. Add fish and cooked potatoes to the pan: cook and stir occasionally (3 minutes).Remove lemon grass stir in onion and coriander.*. Place curry in a serving bowl;sprinkle with sliced chili and coriander leaves. Enjoy! *Note to self - Don't add the fish until shortly before serving this curry; if overcooked it can either disintegrate or toughen.
|
tiny new potatoes sweet potatoes coconut milk fish sauce lime juice dark brown sugar molasses maple syrup green onions lemongrass fresh coriander leaves
|
307,626 |
Broiled Orange Roughy
|
Stir oil and a bit of Tabasco together set aside. Mix together bread crumbs with herbs set aside. Brush olive oil mixture on filets. Roll in breadcrumbs mixture. Broil 4-5 inches from the heat for 10 minutes. Flip it on the other side and broil another 4-10 minutes until fish flakes easily with a fork. The broiling time depends on the thickness of the filet.
|
olive oil Tabasco sauce oregano cayenne thyme
|
295,052 |
Kossman Chicken Rice
|
Mix cream of chicken soup cream of mushroom soup water and rice together. Put a layer of soup mixture in a baking dish. Add the chicken. Add the rice mixture. Sprinkle the top with the Lipton onion soup mix. Cover with tin foil. Bake at 375 degrees Fahrenheit for 2 hours. Uncover for the last 30 minutes of baking.
|
water rice whole chicken
|
419,150 |
Mushroom Tart With Spinach and Gruyere
|
Preheat oven to 100°C. In a food processor place flour butter and salt and process until the mixture resembles bread crumbs. Add water and continue to process until dough forms a ball. Turn off processor and remove dough. Cut dough into 4 pieces cling wrap and refrigerate for ½ an hour - 1 hour. Remove dough from refrigerator and place on lightly floured work surface using a rolling pin roll each ball to 0.5 cm thick. Grease individual tart tins with a little butter and line tins with pastry. Place grease proof paper over pastry and weigh the paper down with beans or rice. Place tart tins on a sheet tray and bake in the oven for 15 minutes. Remove the weights (i.e. beans or rice) and paper and cook for further 10-15 minutes. Place a medium sized sauté pan over a medium to high heat and drizzle a little olive oil and add shallots and mushrooms and sauté for 1-2 minutes. Add spinach and continue to sauté for further 1-2 minutes. Once spinach has wilted and mushrooms are soft remove from heat and allow to cool. Divide spinach mushrooms and cheese between the tarts. In a separate bowl combine eggs and cream and whisk gently with a fork. Pour over egg and cream mixture (be careful not to overfill) and return tray to oven. Bake for 15-20 minutes or until just set. When removing tarts from oven allow to cool for 5 minutes before unmolding. Cut into quarters and arrange on a serving dish.
|
plain flour unsalted butter salt cold water shallot eggs gruyere cheese
|
235,687 |
Spicy Garlicky Calamari
|
For Calamari: Put sliced squid in the eggs drain excess eggs and put into seasoned flour. Shake off excess flour and deep fry until brown and tender. In a heated sauté pan sauté garlic pepper and cilantro and add fried squid. Seasoning as needed. Served with sliced lemons and/or Sweet Garlic Sauce. Garlic Sauce: Combine water and vinegar and bring to a boil. Add the brown sugar garlic chili garlic paste salt into the heated liquid and allow to simmer. Thicken with the cornstarch slurry. Serve with fried item.
|
squid eggs garlic cilantro flour water brown sugar rice vinegar white vinegar garlic kosher salt cornstarch
|
331,604 |
Chipotles in Adobo;
|
Wash chipotles and remove seeds. In a jar layer chipotles onion carrots garlic the broken up piloncillo or brown sugar half of the oregano the fresh herbs and salt. Add boiling vineger to jar let jar sit for 4 days without covering Now proceed with adobo; De -vein anchos and mulatos then soak in boiling water until soft. Blend chiles in blender along with rest of oregano garlic and cumin. Fry this adobo in alive oil Add salt and pepper to taste and then add all of the chipotles in vinegar and let it cook for about 5 to 10 minutes.
|
chipotle chile vinegar onions carrots oregano ancho chili cumin herbs olive oil garlic brown sugar salt
|
250,719 |
Limoncello Cream Cupcakes
|
Preheat oven to 350. In a large bowl combine cake mix lemonade concentrate sour cream cream cheese and egg whites. Beat with mixer until blended. Stir in zest. Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray. I actually used those new foil liners - no pan necessary. Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Immediately do next step. While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl. Add two tablespoons Limoncello and stir till creamy. Taste. Do you need more? Go ahead then -- add more! Refrigerate while you wait. Cool cupcakes completely and then frost and sprinkle with zest.
|
sour cream cream cheese lemon zest lemon zest
|
344,869 |
Peanut Butter Chocolate Rice Crispy Treats
|
heat butter in a saucepan till melted. add marshmallows and chocolate and heat until almost melted add peanut butter combine and remove from heat. stir in rice cereal until coated and pour into a non stick deep pan. allow to cool.
|
butter margarine marshmallows peanut butter chocolate chips
|
132,461 |
Slow Cooker Berry Sauce
|
Combine all ingredients in the slow cooker crock; mix well. Cover and cook on LOW for 3 hours stirring several times during cooking. Refrigerate any unused sauce.
|
fresh blueberries fresh strawberries quick-cooking tapioca Splenda granular salt
|
24,549 |
Bacon Wrapped Chestnuts
|
Cut bacon strips lengthwise and then halfwise. Wrap each chestnut secure with a toothpick. Place in an ungreased 13*9*2 baking pan. Bake uncovered for 25 minutes at 350. can turn if needed. In a small bowl combine the remaining ingredients. Drizzle over water chestnuts. Bake 25 to 35 minutes longer or until bacon is crisp.
|
bacon whole chestnuts ketchup sugar salt
|
203,106 |
Pimiento Chicken Skillet With Rice and Black Beans
|
In a large skillet heat oil over medium heat. Season the chicken with salt and black pepper; add to the pan and brown well on both sides; remove to a plate (you can drain some fat but leave some in the pan). Add in onion red bell pepper (if using) and chili flakes; saute stirring with a wooden spoon for 5 minutes. Add in garlic and cook for another minute. Add in crushed tomatoes and pimientos stir scraping bottom with a wooden spoon to dislodge and brown bits in the bottom of the pan. Add in black beans rice broth chopped parsley and about 1 teaspoon salt (I use Creole seasoning in place of salt) mix to combine then place the browned chicken (skin-side down) on top in an even layer. Bring to a boil and simmer until all the liquid is absorbed in the rice (about 12 minutes). Using tongs turn the chicken skin-side up. Reduce the heat to low; cover and cook until the chicken and rice are done (about 15 minutes longer).
|
chicken thighs chicken legs onion red bell pepper fresh garlic dried red pepper flakes canned tomato pimiento black beans converted white rice chicken broth water fresh parsley
|
38,937 |
No-Bake Creamy Coconut Pie
|
Combine cream cheese sugar milk and coconut in blender. Blend at medium speed for 30 seconds. Fold into whipped topping. Add extract spoon into crust. Freeze for about 4 hours. Sprinkle with additional coconut toasted if desired. Let stand at room temperature for 5 minutes before serving. Store in freezer.
|
cream cheese sugar milk flaked coconut graham cracker crust
|
311,837 |
Perfect Storm Pizza
|
Preheat a large 2 burner cast iron grill over medium-high heat. Preheat oven to 375 degrees F. Toss chicken in 3/4 cups of the barbecue sauce. Divide the dough in half. On a lightly floured surface roll 1 piece into a 10-inch circle. Stretch it by hand to make it an oval so it will fit on the grill. It doesn't have to be perfectly shaped but try to make the thickness as even as possible. Lightly brush 1 side of the dough with olive oil. Transfer to the preheated grill oiled side down and brush the other side with olive oil. Within 1 minute the dough should begin to puff and get crisp on the bottom. Flip the dough over and grill another minute or so until marked and crisp. Transfer the grilled pizza crust to a parchment paper lined sheet pan. Spread 3/4 cup of barbecue sauce on top of pizza crust. Scatter chicken the cheeses diced peppers and green onions over crust. *Cook's Note: Do not over top the pizza or it will be too heavy for the crust and will make it soggy. Bake the pizza in the oven for 5 minutes or until the cheese melts. Repeat with remaining ingredients. Cut pizzas into wedges and serve with sour cream if desired. Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate about 10 minutes. Put the salt and 2 cups of the flour into a food processor. Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 1 cup at a time pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined dump it out onto a well-floured board and knead for 15 turns. The dough will become smooth and elastic-like. Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel. Allow the dough to rise in a warm place for 45 minutes until doubled in size and then punch it down. Divide it in half; each half will make 1 (12-inch) pizza. You can make 2 pizzas or freeze half the dough for another time. Freeze the dough in a resealable freezer bag. To thaw remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold and then allow it to come to room temperature before adding toppings.
|
barbecue sauce olive oil sharp cheddar cheese mozzarella cheese yellow bell pepper green onions sour cream warm water active dry yeast salt bread flour olive oil
|
52,050 |
Pot Sticker Chicken Egg Drop Soup
|
Mince half an onion and saute in 2- T wok oil. Add the chicken broth; season with garlic and pepper. Bring to a boil. Add frozen potstickers and cook according to directions (about 8 minutes). Mix cold water and cornstarch and add to broth. Whip two eggs with some water (about 2 T.) Take the kettle off the heat and pour egg mixture in a small stream while stirring. Add 1 teaspoon of sesame oil to the pot for flavor. Garnish with scallions and minced ginger if desired.
|
chicken broth onion cold water cornstarch eggs pepper garlic ginger scallion
|
461,901 |
Easy Artichoke Dip
|
ix ingredients. Bake at 350 degrees until bubbly and slightly browed in shallow baking dish.
|
artichokes mayonnaise parmesan cheese mozzarella cheese
|
95,715 |
Blender Chocolate Pie
|
Put all ingredients except egg whites and 3 Tablespoons sugar into blender. Blend for 30 seconds on high; scrape down any dry ingredients; blend 30 seconds more. Pour into unbaked piecrust and bake at 375°F for 25-30 minutes or longer until set. Make meringue with the three egg whites by beating on high speed with a hand mixer while gradually adding 3 Tb sugar until peaks form. Spread over pie and bake until golden.
|
cocoa powder all-purpose flour evaporated milk sugar vanilla eggs sugar
|
469,630 |
Pei Wei Asian Diner Shanghai Pork Ribs
|
Grind all of the spice mixture in a spice grinder. Set aside. Bring all of the glaze ingredients together in a simmer long enough for the sugar to melt. Set aside. Preheat oven to 250 degrees F. Cut ribs into individual ribs and toss with the spice mixture. Coat well and place on foil lined sheet pan. Cook for 2 1/2 to 3 hours (until meat starts to pull back from the bone). Reserve until you are ready to grill. At this point you could pop them in the refrigerator in an airtight container and cook the next day. Brush the ribs with the glaze and place on grill over low heat no direct flame. Grill until ribs are caramelized and heated throughout. Serve.
|
black peppercorns star anise whole cumin seed red pepper flakes cumin salt szechuan peppercorns oyster sauce light soy sauce dark soy sauce szechuan peppercorns
|
503,540 |
Bread Pudding With Whiskey Sauce (NOLa Cuisine)
|
Preheat the oven to 250 degrees F. Butter a square cake pan with the butter. Mix together the sugar cinnamon nutmeg and salt in a small bowl. In a large Mixing bowl whisk the eggs add the sugar mixture then whisk in the cream and vanilla extract. Fold in the bread cubes being sure to not break them up too much. The trick to this recipe is to make sure all of the bread soaks up the custard and that you don’t overcook it. Place the prepared mixture into the cake pan cover with foil and place the cake pan into a larger pan sufficient enough to allow for a water bath which will cover the smaller pan by half way. Place the pans into the oven and bake for 2 hours. Remove the foil and raise the temperature to 300 degrees for 1 hour more or until the top of the pudding is golden brown. The finished pudding should be slightly firm while moist but not runny. Serve warm with Whiskey sauce. Whiskey Sauce Directions: Mix together the water and cornstarch. Bring the cream to a boil in a small saucepan. While boiling slowly whisk in the cornstarch slurry when the sauce is thickened remove from the heat and add the vanilla bourbon and sugar. Set aside to cool to room temperature.
|
sugar nutmeg cinnamon salt eggs heavy cream vanilla extract unsalted butter heavy cream cornstarch water vanilla extract Bourbon sugar
|
368,676 |
Cheese & Onion Enchiladas
|
Heat oven to 350f. heat sauces together in 6\" minimum diameter saucepan. heat a tablespoon of oil in a 6\" minimum diameter frying pan. With tongs immerse a tortilla in the sauce then put it in the frying pan for a few seconds flip it over for a few seconds then lay it in a baking sheet. Repeat putting a little oil into the pan for each tortilla until you have a stack of tortillas. Put desired amount of cheese then onions on the tortilla fold it and lay it seam down.When you have enough of them spoon some sauce over them and sprinkle with cheese to your liking.Shove the pan in the oven for 10 min.to melt the cheese. To serve put a serving of enchiladas on a plate with some cheese- sprinkled runny refried beans and heat 5 minute in oven.
|
corn tortilla tomato sauce cheddar cheese onion
|
88,722 |
Curried Cabbage with Bacon
|
Heat oil in a fry-pan. Add bacon and cook until done to the desired crispiness. Add cabbage and curry powder. Stir until lightly cooked. Serve.
|
bacon cabbage curry powder
|
244,806 |
Tomato Mock-Tail
|
tir in mixing glass and pour over ice cubes. Strain off into a large cocktail glass.
|
Worcestershire sauce lime juice tomato juice salt pepper
|
237,115 |
Crab-Stuffed Red Snapper
|
Saute onion in butter until golden. Remove from heat and mix in the crab meat bread crumbs parsley heavy cream and lemon thyme. Sprinkle cavity of fish lightly with salt and pepper. Stuff the fish and skewer edges securely. Mix wine and butter together. Place fish in a greased baking pan pour wine-butter mixture over fish. Bake in 400°F oven uncovered for 30 minutes or just until the flesh is opaque basting frequently with wine sauce.
|
onion butter fresh parsley heavy cream red snapper dry white wine butter
|
303,747 |
Cheese Agnolotti Bake
|
Preheat oven to 180°C Grease a 6-cup capacity 5cm deep 15cm x 25cm (base) baking dish. Cook pasta in a large saucepan of boiling salted water following packet directions until tender. Meanwhile combine cream and 1/4 cup cheese in a small jug. Combine breadcrumbs oil and remaining 3/4 cup cheese in a bowl. Drain pasta and return to saucepan. Add cream mixture and season with salt and pepper. Stir to combine. Spoon into prepared dish. Sprinkle with cheese mixture. Bake for 18 to 20 minutes or until cheese is golden and melted. Serve.
|
live oil
|
225,694 |
Grilled Cornish Game Hens With Pesto
|
Cut off the wing tips of the Cornish hens. Split open cutting through the breast. Split in half through the back by cutting on both sides of the backbone. Using a small sharp knife remove the ribs and breastbone. These bones are easily removed and doing so makes it much easier for the diner to enjoy. Slip your fingers under the skin to separate it from the meat. Go in from the side which was next to the backbone. This is where the pesto stuffing goes. Set hen aside while preparing the pesto. Give the garlic cloves a firm whack with the side of a knife to remove the skin. Crush to release the oils then place in a food processor along with the parmesan cheese pine nuts basil leaves parsley salt and freshly ground pepper. Process until finely ground. Slowly add just enough olive oil to make the pesto pasty and moist but not runny. Place about 2 tablespoons of the stuffing under the skin of each half and evenly distribute it by applying gentle pressure to the skin. Any remaining pesto can be placed in a covered container and refrigerated for several weeks. Because the parsley has been added it will retain its bright green color. Sprinkle the skin with salt and freshly ground pepper. Lightly drizzle with olive oil. Cover with plastic wrap and refrigerate until ready to serve. Close to serving time place about six pieces of pecan or oak chips in water to soak. Get a charcoal fire ready to grill on or turn on the gas grill if using that. Place the wet wood chips on the coals/ burner to create flavorful smoke. Grill the stuffed hens until richly browned on both sides about 10-20 minutes in all depending on size of hen. Serve immediately.
|
garlic cloves parmesan cheese pine nuts basil leaves Italian parsley extra virgin olive oil
|
382,702 |
Cinnamon Twists
|
Heat sour cream to lukewarm in a large pan. Remove from heat and stir in sugar baking soda and salt. In a separate container dissolve the yeast into the warm water to activate the yeast. Once activated add that to the sour cream mixture. Add egg shortening and flour to the mixture. Mix well use hands if necessary. Turn dough on floured board or counter and knead until smooth. Roll the dough into an oblong 24 x 12\". Spread one half length with filling fold the other half over. Cut into 20-24 strips 1\" wide. Hold strips at each end and twist. Place twisted rolls onto a greased cookie sheet and press ends to the pan. Cover and let rise until doubled in size about 1 hour. Bake at 300 Degrees for about 6-8 minutes depending on your stove. Frost with glaze while still warm.
|
sour cream sugar baking soda salt warm water egg shortening flour butter brown sugar cinnamon powdered sugar vanilla extract milk
|
155,563 |
Steak Marinade
|
Mix soy sauce bourbon garlic and water. Marinate meat for at least 3 hours. Over night is OK but it tends to be a bit salty. Grill meat over hot coals and brush with reserved marinade occasionally. Note: to get perfect grill marks make sure grate is hot. Place steak on at a 45 degree angle from the grate lines. When 1/2 the cooking time for the first side has elapsed turn over just long enough to brush on the marinade then return to the hot grill turning the meat 90 degrees and continue cooking until the first side is done. Turn the steak over and repeat the process being sure to brush the marinade 1/2 way through. You should end up with diamond shaped grill marks. Makes for an attractive presentation.
|
soy sauce garlic clove water
|
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