RecipeId
int64 39
541k
| Name
stringlengths 2
85
| Instructions
stringlengths 2
12.4k
| Ingredients
stringlengths 2
544
|
|---|---|---|---|
219,393 |
Dead Mary Cocktail
|
In a tumbler-type crystal glass 2/3 filled with ice cubes pour in the vodka and squeeze the lime slice over the ice and drop it inches. Add the ice cold V-8 juice and stir in the Worcestershire sauce (if using). Garnish with the celery rib impale the olives on a toothpick to garnish the top and serve. For vegetarian omit the Worcestershire sauce or use a vegetarian one.
|
vodka celery & leaves lime slice Worcestershire sauce
|
129,785 |
Baked Artichokes and Bacon
|
Preheat oven to 350 degrees. Drain artichokes saving liquid. Sauté chopped onions in olive oil. Combine all ingredients in large mixing bowl. Pour mixture into greased 8\" x 8\" baking dish. Bake 45 minutes at 350 degrees. Allow to cool and refrigerate. Cut into 1\" squares.
|
marinated artichokes onions olive oil cheddar cheese eggs Worcestershire sauce bacon salt white pepper Tabasco sauce
|
382,126 |
Asian Tuna Salad
|
ix well and serve on top of the bok choy leaves or in a sandwich.
|
tuna mayonnaise tahini sesame seeds soy sauce wasabi radish bok choy
|
65,404 |
Creamy Caramel Martini
|
Chill martini glass. Drizzle caramel topping down the inside rim of glass and rechill. In a shaker full of ice add vodka and Buttershots shake till your hands become very very cold. Pour into martini glass and add a splash of cream soda.
|
anilla vodka
|
239,726 |
Antipasto Kabobs
|
Cook tortellini according to package directions. Do not overcook. Drain and rinse in cold water. Combine the tortellini olives and salad dressing in a bag. Seal and refrigerate overnight. Drain and discard dressing. On each skewer thread a stuffed olive folded salami piece tortellini another folded salami piece and a black olive.
|
itted black olives
|
202,368 |
Wilted Garlic Bok Choy
|
Separate & wash bok choy trim bottom of stalks & pat dry. Chop bok choy into desired width set aside. In frying pan heat olive oil & minced garlic on medium heat for 4-5 minutes. Add bok choy toss to coat & cook approximately 10 minutes tossing bok choy every minute or so.
|
bok choy olive oil garlic cloves
|
305,293 |
Mediterranean Stuffed Zucchini
|
Put the zucchini in a medium saucepan. Add enough water to cover and boil about 5 minutes or just until tender. Preheat the oven to 350 degrees F. Prepare a baking pan with nonstick pan spray. Split the zucchini in half lengthwise; leaving a 1/4-inch shell . scoop out the pulp. Chop the pulp from 1 zucchini; set aside. Save the rest for another use (mixed vegetables soup or stew). Heat the olive oil in a nonstick saucepan. Add the onion and sauté over medium heat until tender about 5 minutes. Add the chopped zucchini pulp and all the other ingredients except. the pine nuts and tomato sauce. Cover and simmer over low heat 15 minutes or until the rice is almost tender. Toast the pine nuts in a small skillet over medium heat for 3 to 5 minutes until light brown and fragrant. Stir them into the rice mixture. Stuff the mixture into the zucchini shells. Arrange the zucchini on the prepared baking pan and pour the tomato sauce. over and around the shells. Cover with foil; bake 25 to 30 minutes.
|
zucchini olive oil onion tomatoes white rice raisins fresh mint leaves dried mint salt ground cinnamon fresh ground pepper pine nuts tomato sauce
|
472,859 |
Crab Stuffed Hash Browns
|
Preheat oven to 350. Thaw the frozen hash browns if you have to pop them in the microwave. Dice the bacon and fry it up fairly crisp. While the bacon is frying and the potatoes are thawing combine all of the stuffing ingredients in a medium bowl. Mix together in a large bowl: 1/4 cup of the melted butter mushroom soup sour cream cream cheese bacon and shredded cheese. Fold in the thawed hash browns. Lightly grease a large casserole dish. Mine is a 3 quart. Spread 1/2 of the potato mixture in the bottom of the casserole. Layer the stuffing on top of the potatoes leaving a narrow gap around the edges. Top that with the rest of the potatoes. Mix the rest of the melted butter with the bread crumbs and sprinkle on top of the potatoes. Bake for 1 hour top should be golden brown. Let rest for a few minutes when you take it out before you serve.
|
frozen hash browns sour cream cream cheese bacon butter cream cheese garlic Worcestershire sauce salt
|
115,480 |
Day of the Dead Bread ( Pan De Muerto)
|
Dissolve yeast in 1/2 cup warm water. Mix in 1/2 cup flour. Leave mixture in a warm place until it doubles in size. Sift together dry ingredients (sugar salt flour and cinnamon). Add the remaining ingredients but only half the butter. Now add the yeast dough and mix until it forms a thick but not hard dough. Knead dough until it no longer sticky adding more flour if necessary. Place dough in a large greased bowl turn dough over and cover it with a cloth. Let dough rise until it doubles in size. Punch down and lightly knead it again gradually adding the rest of the butter. Divide the dough into three equal parts. Shape two parts into separate round loaves using the third as sculptural decoration for loaves. Lightly cover and let loaves double in size. While dough is rising preheat oven to 350°F. Glaze with beaten egg yolks if desired. Bake for 20-25 minutes or until nicely browned. Sprinkle with sugar while warm. While loaves are cooling mix confectioner's sugar with enough milk to get the consistency desired. When the loaves are cooled decorate as desired with icing and other pastry confections to create skulls flowers birds or names of the deceased.
|
flour dry yeast eggs sugar butter margarine cinnamon confectioners' sugar milk
|
342,123 |
Seafood Quiche
|
preheat oven to 375 degrees. spray mini muffin pan with nonsticksrpay. Unroll crescent rolls from package. Press seams together to form squares (rather than the triangle shape) Press squares into the mini muffin pan. squeeze as much liquid as you can fron the frozen spinach In a large bowl add spinach eggs half and half dill and ceyenne. Stir well to combine. Spoon into crescent dough shells. top with shredded jarlsburg cheese. Bake about 15 minutes till set. (freezes well).
|
frozen chopped spinach eggs onion half-and-half dill cayenne pepper
|
400,014 |
Butternut Squash, Red Lentil, and Coconut Soup
|
Preheat the oven to 350°F Cut the squash in half lengthwise and scoop out the seeds and stringy center. Oil each half gently with olive oil or cooking spray put face down on a cookie sheet and bake until tender (about 25-40 minutes). Meanwhile heat a soup pot over medium heat. Add a tablespoon of olive oil the onion celery carrot leek pepper garlic curry powder ginger and a good pinch of salt and pepper. Stir regularly and sweat for about 10 minutes or until veggies soften a bit. Add stock and bring to a simmer. Add lentils and stir regularly at a simmer for 15 minutes. When squash is tender scoop out and gently mash and stir into the soup. Stir the coconut milk into the soup until well incorporated. Taste and correct for seasoning then served.
|
olive oil onion leek celery carrot garlic clove curry powder red lentil coconut milk
|
59,945 |
Delicious Cheese Balls
|
Mix first four indgredients together. Divide into 2 balls and roll each in chopped nuts. Chill.
|
Philadelphia Cream Cheese crushed pineapple onion pecans
|
362,101 |
Country House Fudge- Martha Dixon
|
This makes several pounds of fudge (I think it's around 4) so it's the perfect recipe for the holidays. You can pour it into several smaller pans and make all of your different flavors with one batch. For example you could divide it into 4 portions and add cookie crumbs to one peanut butter to one cherries to one and marshmallows to the last one. It's a great way to knock out alot of fudge at one time. Boil together the sugar salt butter and milk. Gently boil for 8 to 10 minutes. Start timing it AFTER it comes to a full gentle boil. (stir it pretty frequently while this is going on). Remove from heat and add the chocolate and all the rest of the ingredients. Stir rapidly with a large spoon until thoroughly blended. Pour into 2 buttered pans (13x9). Cool several hours before cutting into 1 inch squares. Store covered tightly with plastic wrap. I keep mine in the fridge cause I like it cold.
|
granulated sugar salt butter evaporated milk marshmallow cream vanilla extract
|
59,465 |
Rose Water
|
Bring water to a boil. Pour water over rose petals. Let your rosewater steep for at least a few days or even up to two weeks for stronger rosewater. Strain and use in recipes.
|
ater
|
348,919 |
Golden Glow Punch
|
our the apple juice into a large punch bowl and dissolve the Orange and Lemonade concentrates inches Stir the ginger ale into the mix and then spoon in sherbet and add ice ring. Serve immediately.
|
inger ale
|
259,058 |
Allergy-Safe Chomeur Pudding
|
For the syrup: Mix dry ingredients first in a large glass baking dish and then mix in the water. For the cake: Mix dry ingredients first in a mixing bowl. Add the rice milk and oil mixing gently. Divide the dough into even 6 portions and drop them in the syrup already prepared in a large glass baking dish. Bake at 375 F for 30-40 minutes.
|
oatmeal sugar canola oil salt baking powder brown sugar water
|
244,440 |
Wholemeal Soda Bread With Cheese and Onion
|
Preheat the oven to 400°F Line a baking sheet. Place the flours baking powder and sugar in a large bowl. Make a well in the centre and work in the butter buttermilk soured cream Cheddar cheese and fried onion to make a soft dough. Shape the dough into a ball. Flatten slightly and cut a cross into the top then dust the top with a little flour. Place the loaf on a lined baking sheet and bake for 25 minutes until golden brown. Transfer to a wire rack to cool.
|
strong white flour flour baking powder caster sugar unsalted butter buttermilk sour cream cheddar cheese onions
|
420,809 |
Roasted Chicken Marsala
|
Preheat oven to 425. Place chicken in roasting pan and sprinkle with 1/2 tsp salt and 1/2 tsp Italian seasoning. In a separate bowl toss mushrooms red peppers and onion with remaining salt and Italian Seasoning. Arrange vegetables around chicken in roasting pan. Pour Marsala wine into the pan. Roast chicken approximately 50 minutes until no longer pink inside. Remove chicken and vegetables from pan. In a bowl mix flour with 1/4 cup of water. Place pan juices into pot and cook over medium high heat. Whisk in flour mixture and cook until thickened. Pour over chicken and serve.
|
chicken salt red bell pepper mushrooms onion marsala wine flour fresh parsley
|
198,875 |
4 Ingredient Chicken Santa Fe
|
Dump the corn and beans into a crock pot. Put the chicken over that and pour the salsa over the top. Cook on low 8-10 hours. Shred the chicken with a fork and mix well before serving. We like to roll this up in tortillas but it is also good over rice or filling sandwiches. You can serve this with sour cream shredded cheese etc but it really isn't necessary.
|
whole kernel corn black beans boneless skinless chicken breasts boneless skinless chicken thighs salsa
|
59,564 |
Sweet Southern Sugared Strawberries (Strawberry Topping)
|
You will need a tupperware type container with a lid. First slice as many strawberries as you would like and place them in the container. Then add as much sugar as you wish. The more sugar makes more syrup. I usually add enough to fully coat the strawberries. Now put the lid on the container and tumble the strawberries for a minute so they can get saturated in the sugar. Now refrigerate the container for a couple of hours and you will have the tastiest sweetest strawberries in their own syrup. (I usually leave them in the refrigerator over night).
|
fresh strawberries granulated sugar
|
105,410 |
Ranch Baked Potatoes
|
Bake potatoes at 400F for 1 hour. Slice in half and scoop out insides leaving a small amount in shell. Mash potatoes add sour cream dressing and bacon bits; beat until fluffy. Stir in 1 cup of cheese. Spoon into potato shells top with remaining cheese. Bake at 350F for an additional 20 minute.
|
baking potatoes sour cream bacon bits cheese
|
226,920 |
The Secret to a Trinidad Curry
|
Cut chicken into small pieces. Mix in the lime juice with your hands. Rinse the chicken with cold water and drain again. Pat dry with paper towels. Add green seasoning salt and hot pepper. Marinate 30 minutes or preferably overnight. Mix curry powder with 1/4 cup water until smooth. Heat oil in an iron or heavy pot and add garlic. When garlic is fragrant add the curry paste mixture to hot oil and ('choonkay') or cook until all the water has evaporated stirring constantly so that the curry does not scorch. This step is 'secret' for developing a nicely flavoured curry. Add chicken and stir to coat in curry. Add 1/2 to 1 cup of water so that the chicken is just covered by the water. Bring to a boil then lower heat to medium; cover and cook until meat is tender and sauce is reduced by one-third.(about 30 mins); add more water if more sauce is required. Sauce should be thick and not overly watery. Adjust salt and hot pepper.
|
whole chickens lime garlic cloves salt scotch bonnet pepper curry powder garam masala water chives thyme fresh oregano fresh parsley pimento pepper
|
333,574 |
Hershey's Chocolate Cherry Fudge
|
Line 8-inch square pan with foil. Lightly press chopped cherries between layers of paper towels to remove excess moisture. Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until melted; stir in powdered sugar cocoa and evaporated milk until well blended. Microwave at HIGH 1-1/2 minutes; stir vigorously. Microwave at HIGH an additional 30 seconds at a time until mixture is hot slightly thickened and smooth when stirred. Do NOT boil. Stir in chopped cherries pecans and almond extract. Spread mixture into prepared pan. Cover; refrigerate until firm. Remove foil; cut into squares. Garnish with cherry halves and slivered almonds pressed lightly onto fudge if desired. Serve cold; refrigerate leftover fudge. NOTE: For best results do not double this recipe.
|
maraschino cherry butter powdered sugar evaporated milk pecan pieces maraschino cherry
|
199,894 |
Chicken and Sausage Jambalaya
|
Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes stirring occasionally. Add bell pepper onion celery and bay leaves; cook until vegetables are golden brown stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes stirring occasionally. Add diced tomatoes and broth and bring to a boil. Stir in rice. Cover reduce heat and simmer 20 minutes. Discard bay leaves. Stir in green onions.
|
canola oil sausage red bell pepper green bell pepper yellow bell pepper onions celery bay leaves chicken breasts salt dried basil dried oregano dried thyme black pepper garlic cloves diced tomatoes chicken broth basmati rice green onion
|
128,868 |
Simply Divine Chocolate Torte.
|
Make shell:. Beat whites of eggs salt and vinegar in a bowl with an electric mixer until soft peaks form. Blend sugar and cinnamon and add slowly to egg whites beating well between additions. Continue beating until stiff peaks form and sugar has dissolved. Spread in an 8\"/20cm circle on wet greaseproof paper on an oven tray. Make the bottom 1/2\"(15mm) thick and mound edge to 1& 3/4\"(40mm). To neaten form ridges on outside of shell with the back of a teaspoon. Bake in a very slow oven 270'F/130C for 1 hour. Turn oven off and leave shell in oven to dry with the door closed for about 2 hours. Peel off paper and place on serving platter. Filling:. Melt chocolate either over hot water or in microwave. Cool slightly then spread approx 2 Tbsp of the melted chocolate over the bottom of cooled meringue shell. To remaining chocolate add the egg yolks and water and blend together. Chill until mixture is thick. Combine cream. sugar and cinnamon and whip until stiff. Spread half of this plain cream over the chocolate in base. Fold remaining cream into the chocolate mixture. Spread on top. Chill for several hours or overnight. Decorate with rossettes of whipped cream and chopped nuts.
|
salt vinegar sugar cinnamon dark chocolate water heavy cream sugar cinnamon
|
119,935 |
Warm Honey Walnut Salad
|
Place all ingredients except the mixed baby greens in a microwave-safe medium bowl. Microwave at 100% power for 1 1/2 minutes. Stir then toss with the mixed greens. Serve immediately.
|
honey maple syrup walnuts
|
143,335 |
Border-Style Shrimp
|
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion saute 3 minutes. Add cumin chili powder shrimp and garlic saute 4 minutes. Remove from heat and add butter salt and hot sauce. Stir until butter melts. Stir in juice and green onions.
|
ground cumin chili powder medium shrimp garlic cloves butter salt fresh lime juice green onion
|
141,040 |
German Onion Salad Dressing
|
Peel and wash your onions. Thinly slice them. Put them in a large bowl and cover with the sugar. Cover it tightly with a lid or plastic wrap and let sit for a 2 to 3 days. Decant the resulting liquid into a clean jar or bottle (I use a recycled wishbone salad dressing bottle). Discard the onions and sugar (or use in a recipe if you can find one suitable). Repeat this until you get the amount of desired liquid. You can also add other spices etc if you wish. Serve cold over salad. Enjoy. The serving size is guesstimated so you may have more or less. Note: This all depends on the sizes of your onions and your sweet tooth. You can add sugar but don't decrease it. If you want to use larger onions add 1/2 c to 1 c more sugar per onion depending on taste. If your large onions happen to be walla walla's or vidalias wich are both naturally very sweet don't add more than the reccomended amount of sugar unless you want it super sweet.
|
onions sugar
|
491,301 |
Spiced Pomegranate Wassal
|
cook the first three ingridients in a dutch oven about five minutes. just until cinnamon is fragrant. gradually stir in juices. bring to a boil over medium high heat. reduce and simmer 15 minutes. Pour mixture through a strainer into a pitcher. serve warm and garnish with pineapple chunks.
|
cinnamon stick whole cloves ginger pomegranate juice pineapple chunk
|
312,593 |
Caramel Swirl Hunks
|
Preheat oven to 350 degrees. Generously spray a 13x9 pan with nonstick cooking spray and place it on a parchment lined baking sheet. In a mixer bowl blend butter and both sugars. Add eggs vanilla and oats and blend well. Fold in flour baking powder baking soda and salt. Then fold in chocolate chips. Spread batter in prepared pan. Top with dulce de leche and then swirl or smear dulche de leche into batter. Bake 38 minutes or until batter is set (not wobbly and jiggly). If brownies seem browned around the edges and still jiggly in the center reduce oven temperature to 325 degrees and continue baking 10 to 15 minutes longer or until set. Refrigerate or freeze 1 hour. Cut into large hunks or blocks.
|
unsalted butter light brown sugar white sugar eggs pure vanilla extract quick oats all-purpose flour baking powder baking soda salt
|
425,121 |
Saki Shrimp Kabobs
|
Combine soy sauce oil Saki garlic and ginger; marinate shrimp about 2 hours. If you like softer grilled veggies microwave them first to your taste. Skewer shrimp with a combination of mushrooms onions and tomatoes. Grill or broil 10 to 12 minutes turning frequently. Serve over rice pilaf.
|
soy sauce sake ground ginger garlic large shrimp onion cherry tomatoes rice
|
23,465 |
Vanilla Butter Icing
|
Place icing sugar and butter in a bowl and add boiling water slowly stop when it is the consistency you want. Stir until it spreadable and add vanilla essence. Ices a 20cm cake. Add 1/4 cup cocoa powder for a chocolate version.
|
icing sugar butter boiling water vanilla essence
|
451,473 |
Healthy Sloppy Joes
|
rown ground beef with onions peppers and garlic. Drain. Add the rest of the ingredients. Cook over medium to medium low heat for 20 minutes or so. Serve on light wheat buns.
|
onion green pepper garlic red wine vinegar Worcestershire sauce tomato paste yellow mustard
|
154,208 |
Linguine Primavera With Creamy Cashew Sauce
|
Cook linguine according to package directions in a large pot of lightly salted boiling water stirring occasionally. After 7 minutes add asparagus and zucchini. Continue cooking stirring occasionally until pasta is al dente and vegetables are tender 5 to 7 minutes more. Drain well and return to pot. Meanwhile put cashews onion powder and salt in blender and grind fine. Add soymilk and blend until smooth and creamy. Set aside. Add cashew mix tomatoes scallions basil parsley salt and pepper to the pasta mixture. Sprinkle with cheese to taste. Toss gently to combine and heat over low heat stirring frequently 3 to 4 minutes or until hot.
|
asparagus spears zucchini raw cashews onion powder salt soymilk grape tomatoes scallions fresh basil fresh flat-leaf parsley fresh ground black pepper parmesan cheese
|
374,662 |
Pillsbury's Cherry Pom-Poms
|
Combine flour baking powder oil jello pudding mix egg yolks milk and almond extract. Blend well. Stir in nuts and 2/3 cup coconut. Shape into balls using a rounded teaspoons for each. Slightly beat egg whites with water. Roll balls in egg whites then in remaining coconut. Place on ungreased cookie sheets pressing down to flatten. Bake at 350 for 15 to 18 minutes or until delicately browned.
|
flour baking powder Jello gelatin vanilla instant pudding mix eggs milk pecans flaked coconut water
|
43,810 |
Easy pasta
|
Cook and drain pasta. Brown beef and onion. Drain; stir in pasta tomatoes (undrained) and catsup. Season with salt pepper and garlic. Heat through. When heated top with cheese and serve. Garnish with chopped green onion if desired.
|
pasta ground beef onion tomatoes and green chilies diced tomatoes with jalapenos catsup cheddar cheese salt pepper
|
174,589 |
Baked Pork and Apple Meatballs (Gary Rhodes)
|
Preheat the oven to 350°F. Cut apples into 1/2” pieces and set aside. Melt butter in frying pan and cook onions gently for a few minutes until transparent. Add nutmeg and cinnamon to the onions and cook for a minute or so. Remove from heat and add sage; set aside to cool. Add the apple pieces egg and ground pork to the onion mixture once it has cooled; season with salt and pepper and mix well. Roll mixture into 12 meatballs. In a clean frying pan brown the meatballs in 1 tablespoon of butter making sure to turn carefully so they do not break apart. Put the browned meatballs into an ovenproof casserole dish. Pour the white wine into a saucepan and boil until it reduces down to about 1/2. Stir in the chicken stock; pour liquid over meatballs. Place in the oven uncovered for 45 minutes. Remove meatballs carefully from casserole dish and keep warm. Skim any fat off of the juices left in the pan. Optional: Use the cornflour (cornstarch) mixed with a bit of cold water and whisk into the juices for a thicker sauce. Serve meatballs with the sauce drizzled over top.
|
butter onion ground nutmeg ground cinnamon sage apples egg white wine cornflour
|
465,904 |
Roasted Delicata Squash Stuffed W/ Beans & Spinach
|
1. Preheat oven to 350 degrees. 2. Place the squash halves (cut side up) on a sheet pan or in a baking dish. 3. Drizzle the surfaces with some olive oil and season with kosher salt and freshly ground black pepper. 4. Bake in the oven until the flesh is tender when pierced with a knife or fork about 1 hour. 5. Remove the squash halves from the oven and set aside. 6. Meanwhile make your filling: heat a little extra-virgin olive oil (about 1-2 Tbsp) in a saute pan over medium heat until hot then add the minced garlic and saute for about 30 seconds until fragrant. 7. Add the greens and saute until wilted. 8. Add beans. 9. Stir in the chopped fresh sage season to taste with coarse salt and freshly ground black pepper and set aside to cool slightly. 10. Stir in the breadcrumbs and nutritional yeast. 11. Fill the squash halves with the bean mixture. 12. Cook for 15 minutes at 425. 13. Enjoy!
|
garlic cloves white beans sage nutritional yeast extra virgin olive oil kosher salt black pepper
|
94,506 |
Shepherd's Pie
|
Cook the potatoes in boiling water until tender. Drain and mash with the 2 tablespoons butter milk salt and pepper. Beat the egg yolk through. Set the mash aside. Heat the 1 tablespoon of butter in a pan and add the onion cook until softened. Add the flour and cook stiring for 2 minutes. Add the beef stock and whisk until smooth. Season with salt and pepper and add the mixed dried herbs. Add the carrot lamb and peas then transfer all into a 2 litre casserole dish. Cover with the mash roughing it up with a fork to help brown the top. Bake in a moderate oven for about 45 minutes or until well heated through.
|
potato butter milk butter onion flour dried herbs carrot ground lamb peas
|
530,129 |
Slow Cooker Cranberry Chicken
|
**I lightly salted and peppered chicken then -- Place chicken in a 4-qt. slow cooker. In a small bowl combine the cranberry sauce barbecue sauce onion celery salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice. Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through covering if necessary to prevent excess browning. Yield: 6 servings.
|
whole chickens whole berry cranberry sauce barbecue sauce onion celery rib salt pepper cooked rice
|
453,804 |
Lemon Poppy Seed Loaf
|
Preheat oven to 325°F Lightly grease 9x5-inch loaf pan. Combine flour sugar baking powder and salt in mixer bowl; blend well. . Beat milk eggs and vanilla together in small bowl. Add half of egg mixture together with butter to dry ingredients and beat at medium speed for 1 minute scraping sides of bowl occasionally. Pour in remaining egg mixture and beat 1 minute. Stir in the poppy seeds and lemon rind. Spoon batter into pan. (the pan will be more than 3/4 full). Bake at 325F for 65-75 minutes or until toothpick inserted in center comes out clean. Prepare lemon glaze while cake is baking. GLAZE: Heat sugar and lemon juice in small saucepan over low heat until sugar dissolves. Pierce top of cake with fork or toothpick immediately after baking. Brush glaze over hot cake while still in the pan. Cool in rack for 15 minutes then remove form pan Cool completely.
|
cake-and-pastry flour sugar baking powder salt milk eggs vanilla extract butter poppy seed lemon rind sugar lemon juice
|
313,064 |
Chewy White Chocolate Chip Cookies
|
Heat oven to 350 degrees. Beat margarine in a mixer until smooth. Add eggs to the margarine 1 at a time until blended. Slowly add granulated sugar Slowly add brown sugar. Add vanilla salt and baking soda. Slowly add flour to the mixture 1 cup at a time. Finally add the white chocolate chips and blend until all ingredients are combined. Chill the dough for about 10 minutes before placing in the oven. Place rounded spoonfuls on baking sheet and bake for 12 minutes. The cookies will appear to have a very light golden color and will be very soft. If you'd like add another minute but these cookies are very chewy and yummy! Enjoy!
|
eggs margarine granulated sugar brown sugar vanilla salt baking soda flour white chocolate chips
|
261,293 |
Delicious Menudo (Without Tripe)
|
Brown onions about 5 minutes. Add meat and garlic. Add rest of ingredients and simmer about an hour.
|
onion chicken bouillon hominy garlic clove oregano green onion
|
63,040 |
" Mars Bar" Bars
|
In large saucepan cut up Mars bars and melt with butter. Stir in Rice Krispies and press mixture into a buttered 8 inch square pan. Melt chocolate chips and spread over Rice Krispies mixture. After chocolate sets cut into squares.
|
butter chocolate chips
|
52,522 |
Southwest Chicken Burgers with Sweet Corn Salsa
|
Cook sweet corn until just crisp and place in a bowl with the remaining salsa ingredients; stir to mix well; chill before serving. Combine ingredients for burgers and form into 4 patties; cook about 4-5 minutes per side over med-high heat or until cooked through. Serve on toasted kaiser rolls with lettuce cheese and salsa; additional salsa may be served along side.
|
tomatoes frozen sweet corn pine nuts red bell pepper cilantro fresh lime juice salt cayenne pepper chicken meat green chilies ground cumin mild chili powder garlic salt pepper black beans lettuce monterey jack cheese
|
218,630 |
Magic Potion Punch
|
Stir together chocolate syrup and milk in 4-cup microwavable measure until well blended. Microwave uncovered on High 3 to 4 minutes or until hot. Divide heated mixture among 8 paper \"hot\" cups or mugs. Slowly pour about 3 ounces (1/3 cup) soda pop into each cup. Top with whipped topping if desired.
|
ilk
|
207,787 |
Provencal Beef Tenderloin
|
Place tenderloin on a sheet of plastic wrap. Combine the parsley rosemary mustard garlic organo thyme oil and pepper in a small bowl and blend together into a paste. Rub the meat with the paste and wrap it in the plastic and refrigerate 1 hour to blend the flavors. Preheat oven to 425 degrees F. Spray a baking dish or shallow roasting pan with cooking oil. Remove meat from the plastic wrap and place in the pan or dish. Roast until the meat reaches an internal temperature of 130 degrees for rare about 30-40 minutes. Let meat stand for 10 minutes before slicing.
|
beef tenderloin fresh parsley fresh rosemary Dijon mustard garlic cloves fresh oregano fresh thyme olive oil fresh ground pepper
|
191,465 |
Sourdough Carrot Cake
|
Preheat oven to 325 degree f. In mixing bowl stir together four sugar salt baking powder soda and cinnamon. Add carrots oil sourdough starter and eggs. Mix until moistened. Beat at medium speed of electric mixer for two minutes. Pour into a greased and floured (I use PAM). 13x9 baking pan. Bake in 325 degree oven for 55 minutes. Cool thoroughly. Spread with Cream Cheese Frosting and sprinkle with chopped walnuts. Cream Cheese Frosting: In small bowl beat together cream cheese and butter. Slowly beat in powdered sugar. Beat until smooth. Add 1 teaspoon vanilla.
|
all-purpose flour sugar salt baking powder baking soda ground cinnamon carrots eggs cream cheese butter confectioners' sugar vanilla walnuts
|
114,204 |
3 Cheese Chicken Enchiladas
|
Heat oven to 350 degrees. In a large bowl mix together the cream cheese and sour cream until it is smooth. Stir in cumin salt and pepper. Add the chicken 1 cup Monterey Jack cheese and the cheddar cheese. Dip the tortillas in the enchilada sauce to lightly coat. Place some of the mixture in the center of the tortillas; roll. Place the tortillas seam side down in a lightly greased 13x9 pan. Cover with the remaining sauce. Bake for 25 minutes. Sprinkle the remaining cheese and bake for 3 more minutes.
|
flour tortillas cream cheese sour cream salt ground cumin pepper chicken monterey jack cheese cheddar cheese
|
504,412 |
New Bridge Steak Tips
|
Mix all marinade ingredients and place in a large zip lock bag with steak tips. Place in refrigerator and marinate for 8 hours or overnight. Take meat out off the refrigerator at least an hour before cooking to reach room temperature. Grill broil or bake to desired doneness.
|
Heinz Chili Sauce cranberry juice
|
218,307 |
Seafood Salad
|
After lobster is cooked remove from tail anc cut into medium pieces. In large bowl mix onions and peppers. Add losbter and shrimp. Cut lobster into medium pieces and mix. Add oil vinegar salt and pepper. Serve cold.
|
lobster tails onion green pepper olive oil canola oil apple cider vinegar
|
175,730 |
Crepes
|
In a blender combine all Wet ingredients (Milk Butter Eggs Vanilla) and mix on low for 1 minute. combine all dry ingredients (Flour Sugar Baking powder Salt) in a bowl. Turn Blender up to highest speed and SLOWLY add dry ingredient mixture. Blend on HIGH for 2-3 minutes. Pour into bowl and let \"Rest\" (until most of the bubbles are gone) for 4 minutes. Coat a LARGE non-stick pan with Non-Stick cooking spray or butter. Place pan over HIGH heat for 1-2 mins or until HOT. Pour just less than 3/4 cup of batter into pan and remove from heat while rotating pan to cover bottom with batter. Let sit for 5 minutes off of heat. Remove crepes onto plate and cover with favorite filling roll up and dust with powdered sugar if desired.
|
all-purpose flour sugar baking powder salt milk butter eggs vanilla applesauce powdered sugar
|
395,442 |
Best Homemade Lamb Gyros
|
Two to three days before:. Cut the meat into small cubes removing only large pieces of fat. Grind rosemary until fine add the garlic oregano rosemary salt pepper and lemon zest (fine grated from one lemon) and process a bit. Do not add the onion! Place the meat and spice mixture in a plastic bag mix well seal tightly and chill turning now and then. 8 to 18 hours before serving:. Coarsely chop the onion and process it in the food processor until it is mushy with no onion pieces in it. Pour it out onto a clean fine weave cloth gather the cloth up around the onion and squeeze out the liquid very well until the onion is very dry. Working in batches grind the meat cubes in the food processor until finely ground. Add the onion to all the meat and mix well. Then re-process in batches until the mixture is reduced to a fluffy paste -- this may take two or more minutes per batch. Knead the meat mixture very well form into a compact log 8-10 inches long with blunt ends and wrap very tightly in plastic wrap (see picture). Chill for 3 to 18 hours. 1.5 to 2 hours before serving:. Remove plastic wrap and re-wrap tightly in foil. Put on indirect heat on the BBQ 375-400 degrees turning every 15-20 minutes for about 60-70 minutes until the internal temperature reaches 150 degrees. Remove from grill and leave in foil for at least 20 minutes. Final temperature should be 160-165. Slice very thin horizontal slices. If you like your gyros meat crispy saute the slices in a hot skillet for a few minutes before serving (I like mine soft so I just zap it very briefly if I need to warm it up!). Serve with tzatziki (try #59336) and warm pita.
|
lamb stew meat beef stew meat garlic cloves dried oregano fresh rosemary kosher salt pepper lemon onion
|
171,316 |
Spiced Pork With Shiitake Relish
|
Rub pork all over with lemon juice. Combine the brown sugar cocoa chicli powder lime zest cumin cinnamon and salt. Rub all over pork. Let stand 2 hours. Heat oven 400. Heat a little oil in a large skillet. Brown pork slices on both sides. Place in oven for 10 minutes. Meanwhile heat 3 tablespoons oil in a wok. Add the onion garlic and jalapenos. Saute 2 minutes. Add mushrooms. Saute 5 minutes. Add tomatoes. Saute until dry. Stir in the herbs balsamic lemon juice salt and pepper. Place on plates. Top with pork slices.
|
lemon juice brown sugar cocoa powder chili powder lime zest ground cumin ground cinnamon salt olive oil olive oil red onion garlic cloves shiitake mushroom plum tomatoes mixed fresh herbs lemon juice
|
202,141 |
Best Buttercream Frosting
|
Beat butter in large bowl at medium speed until creamy. Gradually add powdered sugar and salt alternately with half & half and vanilla scraping bowl often until well mixed. Stir in corn syrup.
|
butter powdered sugar salt half-and-half cream vanilla light corn syrup
|
444,528 |
Honey Walnut Shrimp
|
Melt butter in sauce pan on high heat add walnuts and sugar then lower heat to medium for 1-2 minutes then remove from heat. Combine all ingredients for sauce and mix until smooth put a side. Heat: 2-3 cups of oil on high heat. Mix flour sugar salt and water in a bowl until smooth. Rinse raw shrimp and add to mix one by one dropping shrimp into the hot oil for 2 minutes be careful not to overcrowd the pot. Once the shrimp turns LIGHT BROWN place the cooked shrimp on a dish layered with paper towel to absorb the oil. Once all shrimp is cooked put in a dish and mix with your cooked walnuts and spread the sauce over the shrimp and gently mix.
|
butter white sugar walnuts mayonnaise honey lemon juice raw shrimp flour white sugar salt water
|
257,814 |
Easiest Bread Pudding
|
In a large bowl gently beat the eggs with the milk sugar butter and vanilla and cinammon. Add the rest of the ingredients. Our into a 9\"x12\" baking dish (or larger). Bake at 350F for 1 hour and 15 minutes until the top is golden brown.
|
eggs milk sugar butter vanilla cinnamon raisins pecans
|
20,453 |
Crock Pot Peppery Roast
|
Place roast in slow cooker. Combine rest of ingredients and pour over roast. Cover and cook on high 6-8 hours.
|
beef roast salt Worcestershire sauce pepper ketchup liquid smoke brown sugar dry mustard nutmeg soy sauce lemon juice
|
265,707 |
Mocha Nut Torte
|
Preheat oven to 375°; Line three 9 inch round cake pans with waxed paper; set aside. Place egg whites in a large bowl and let stand at room temperature for 30 minutes. In another mixing bowl beat egg yolks until slightly thickened. Gradually add 1 cup of the granulated sugar beating until thick and lemon colored; beat in vanilla. Combine nuts bread crumbs baking powder and 1/2 teaspoon of the salt; stir into the egg mixture until combined. Add remaining 1/4 teaspoon of the salt to the egg whites and beat with electric mixer on medium speed until soft peaks form. Gradually beat in remaining 1/2 cup of the granulated sugar 2 tablespoons at a timebeating on high until stiff glossy peaks form and the sugar is completely dissolved. Gradually fold egg white mixture into the batter until just blended. Divide batter amongst prepared cake pans and bake in preheated oven for 20-25 minutes. Cool 20 minutes then remove from pans and complete cooling on wire racks; remove waxed paper. In a small bowl beat heavy cream until it begins to thicken. Add confectioner's sugar and vanilla beating until stiff peaks form. Cover and chill until you're ready to assemble the cake. In a large saucepan melt butter and chocolate over low heat; then remove from burner. Stir in coffee vanilla and confectioner's sugar. Spread the chilled filling between the three layers stacking them as you go. Then cover the tops and sides of the cake with the mocha frosting; garnish with the pecan halves.
|
eggs granulated sugar vanilla extract walnuts pecans baking powder salt heavy cream confectioners' sugar vanilla extract butter brewed coffee vanilla extract confectioners' sugar pecan halves
|
33,880 |
Beef Under Pressure 2
|
Make up the marinade I zapped it with the imersion blender without the garlic. Really trim the brisket get most of that fat-n-silver skin off. Bag the trimmed briskets with the marinade and the garlic& keep it overnight. Get that pressure cooker HOT and sear the brisket in a bit of oil. Add everything but the carrots potatoes mushrooms& half the onions add enough of the stock to not quite cover the meat. Cook under pressure for 30 minutes. Fast cool under cold water. Add the veggies and move around to mix. Cook under pressure another 18 minutes. Fast cool remove the meat for sliceing and seperate out the larger chunks of carrot potato and mushroom. Use the immersion blender or blend in a blender to get the gravy fairly smooth and not quite thick enough to stand a spoon. If it isn't thick enough add some more of the potato carrot and mushroom. Check for proper salt and pepper. Slice the brisket say a quarter inch or so whatever works. Bag in one or two serving portions with the gravy. Freeze the bags for boil and serve. Those reserved veggies go well with the remainder of the meat and gravy.
|
red wine vinegar pickled garlic diced tomato mirepoix bell pepper onions carrots button mushroom low sodium chicken broth beef port wine madeira wine kosher salt dry oregano rosemary ground black pepper
|
523,914 |
Fall Detox Salad
|
Add the grate/shred blade to food processor. Turn machine on and drop in the brussels sprouts to shred. Now drop in the carrots to shred. Alternatively you can finely chop brussels and shred carrots with a hand-held grater. Transfer to a large mixing bowl. Stir in the diced apple celery sunflower seeds and raisins into the carrot and brussels sprout mixture. Add lemon juice salt pepper and optional fresh thyme to taste. Add a small amount of maple sryup (about 1/2-1.5 tsp) to take the edge off the lemon juice. Sprinkle with cinnamon if desired. Serve & enjoy! *NOTE: Add more Maple Syrup to taste. **NOTE: Add 2 Tablespoons of Apple Cider Vinegar.
|
Brussels sprouts carrots apple celery sunflower seeds raisins fresh lemon juice sea salt fresh thyme leave maple syrup
|
348,006 |
Delicious Chicken Enchiladas (With Green Sauce)
|
I HAVE TWO WAYS -- **********The First way**********. Preheat oven to 350. Shred chicken into a medium sized bowl (This is probably my least favorite thing to do). Add Mexican seasoning salt and pepper basil and green chiles to shredded chicken. Place oil in a large skillet on medium-high heat. Place 3 tortillas on a paper towel place in microwave for 20 sec. Immediately start putting the chicken mixture into the tortilla roll up place in oil. Flip over when one side is light brown. Remove from skillet tilt the rolled tortilla to drain excess oil onto paper towel place in large pan. Repeat process until all the chicken is gone. Empty the entire Green Sauce on top of the rolled tortillas. Sprinkle cheese on top. Cover entire pan. (I like mine SUPER cheesy!). Lightly season with mexican seasoning. Bake for 20-30 minutes. Cheese should be bubbling and lightly browned. *******The Second Way*******. This method entirely omits the oil and frying. Grease the bottom of the baking pan with Pam. Place 8 corn tortillas on the bottom of the pan. Place half of the chicken mixture on top of that. Pour between 1/4 to 1/2 of the green sauce can onto the mixture. Place 8 more tortillas on top. Place remaining chicken on top of that. Pour rest of the green sauce. Cover with cheese and season with Mexican seasoning. Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
|
whole chicken corn tortillas basil
|
354,234 |
Hot Dogs With Mashed Potatoes
|
Split the hot dogs lengthwise and place on a cookie sheet. Fill the split with mashed potatoes. Sprinkle grated cheese on top. Bake at 350°F until the hot dogs are done and the cheese is melted about 10 minutes.
|
parmesan cheese cheddar cheese mashed potatoes
|
277,362 |
Dorito Rotel Chicken Casserole
|
Saute onions in butter. Add soups & tomatoes. Cube Velveeta add & simmer until it melts. Add chicken. Crumble Doritos in bottom of casserole (save a few for top of casserole). Add chicken mixture and top with remaining Doritos. Bake at 350 for 30 minutes.
|
chicken breasts onion butter rotel Velveeta cheese
|
53,560 |
Camping Sweet Roasted Apples
|
Remove the cores of apples such that the apples are intact with a tube like hole right through the center. Keep the skins of the apples. Mix the sugar raisins& cinnamon together. Stuff this raisin mixture into the cored apples in the tube-like hole. Compact well and wrap each whole apple in aluminum foil paper. Place on embers at campfire wait 8-10 minutes remove foil and serve.
|
granny smith apples sultana sugar ground cinnamon
|
190,996 |
Slow Cooked Kielbasa and Cheese Casserole
|
Cook noodles until barely tender. Drain. Toss with a small amount of oil. Dissolve bouillon in boiling water. Combine all ingredients in a slow cooker. Cover. Cook on LOW 8 hours.
|
beef bouillon cubes boiling water flour butter cheese kielbasa onion carrots
|
515,502 |
Mom's Stroganoff
|
Brown beef mushrooms and onions together. Add first water or broth ketchup garlic salt and pepper. Cook for 10-15 minutes. Mix second water and flour together well separately - no lumps. Stir into beef mixture while adding. Reduce heat and let thicken. Stir in Greek yogurt last before serving. Do not boil after adding the yogurt. Serve over egg noodles or rice.
|
ground beef mushrooms onion water beef broth ketchup garlic cloves salt pepper cold water flour
|
483,374 |
Quick Roast Chicken With Potatoes
|
Preheat the oven to 425°F. Remove any giblets from the chicken and pull away any extra fat from inside the bird. Gently separate the skin from the meat over the breasts thighs and legs; being careful not to tear it. Spread 4 tablespoons of the red pepper paste under the skin coating the breast thigh and leg meat as evenly as you can. Massage 1 more tablespoon over the skin then season to taste with the salt and pepper. Place the chicken on a rack that will fit in a roasting pan with room for the potato chunks below the rack. Toss the potatoes with the olive oil and remaining red pepper paste and place them in the bottom of the roasting pan. Season to taste with salt and pepper. Place the rack with the chicken on it over the potatoes and place in the preheated oven. Roast until a thermometer inserted in the thickest part of the thigh reads 160F about an hour. Remove the pan from the oven cover loosely with foil and let rest for 10 minutes. While the bird is resting check the potatoes for doneness. If they are not completely tender toss the pan back in the oven until the chicken is done resting. Carve the chicken into serving pieces and serve with the potatoes on the side.
|
whole chicken yukon gold potatoes olive oil
|
134,246 |
Laurel's Mango Chutney
|
Combine sugar and vinegar in a heavy pot and bring to boil. Add remaining ingredients and cook over medium heat till thickened about 1 hour 15 minutes stirring occasionally. Cool and freeze in containers of your choice. I use 1 pint containers.
|
sugar cider vinegar mangoes onions raisins garlic salt mustard seeds
|
515,926 |
Uncle Sam's Kale and Sausage Soup
|
Start by bringing a pot to medium heat. If your pot that you use for soup isn't suitable for frying as well use another and transfer all ingredients later to your soup pot. Add the oil and Italian sausage. Cook for a few minutes and allow to brown. Do not over stir. If you find the oil to be smoking your heat is too high. The oil should not smoke but steam should of course come off the pan. While you wait the few minutes for the sausage to brown use this time to halve the onions peel and slice to make onion ring halves. I like texture but if you prefer you can dice them smaller. Add them to the sausage. Dice the garlic and THINLY dice the habanero. Make sure to wash hands thoroughly afterward and don't scratch your eyes or other sensitive areas. Regret will follow. Add these to the mixture. Add your herbes de provence. If you don't have that don't worry. Liberally (about 1-2tsp of each) add some rosemary sage salt pepper oregano basil and savory. Add a little more if you're using unseasoned sausage. Fresh herbs are fine to be substituted and are probably better. Occasionally stirring the mixture as it cooks take your two potatoes halve them and make thin potato chip-like slices of them. After everything is cooked (from the moment you added the oil about 10-15 minutes should have passed) now add your broth and the potatoes. Bring it to a boil and continue to boil until the potatoes are soft. Once the potatoes are soft dice the kale to bite sized pieces and add to the mixture along with the milk. stir well. Heat the mixture through stirring occasionally. Just before it boils it is ready.
|
olive oil Italian sausage pork sausage yellow onion garlic cloves habanero russet potatoes chicken broth kale leaves sea salt black pepper
|
269,160 |
Turkey and Tortellini Tetrazzini
|
Cook tortellini per package instructions and drain well. While the tortellini cooks heat oil in an extra deep skillet that has a lid over medium high heat. Add onion mushrooms carrots and garlic. Stir and cook until tender about 5 minutes. Add peas Worcestershire sauce pepper both soups and milk to the skillet. Stir in the turkey Parmesan cheese and cooked tortellini. Stir well to mix. Sprinkle the cheddar cheese over the turkey mixture (do not stir) and cover the skillet. Reduce the heat to low and cook until heated through and the cheese melts 2 to 3 minutes. Serve immediately.
|
onion fresh mushrooms frozen green pea fresh garlic cloves Worcestershire sauce black pepper skim milk low-fat milk fresh parmesan cheese sharp cheddar cheese
|
474,684 |
Smashed Potato Pancakes
|
Preheat oven to 425*. Mix Simply Potatoes with olive oil garlic herbs and salt and pepper to taste. Roast in the oven for 20-30 minutes stirring every 10 minutes. You want the potatoes to be fork tender and carmelizing. Cool slightly and then smash potatoes somewhat with a fork masher or other utensil. There should be good sized chunks left. Stir in remaining ingredients (except butter and additional flour or breadcrumbs) adding enough flour so that you can form cakes. Refrigerate for 30 minutes or more. Shape into patties using about 1/4 cup of the potato mixture. Coat each patty lightly with flour or breadcrumbs depending on the texture you want (bread crumbs will give a very distinct crisp). If using breadcrumbs you might consider dredging first in flour then an eggwash (1 egg to 2 T milk) then crumbs. Melt enough butter in a nonstick skillet to lightly coat the bottom of the pan fry each cake until golden and heated through. Enjoy as is or top with sour cream and extra green onion cheese and bacon.
|
olive oil garlic clove fresh thyme fresh rosemary green onions sun-dried tomatoes bacon extra-sharp cheddar cheese egg buttermilk flour flour butter
|
365,384 |
Peanut Butter Dog Treats
|
ix all ingredient. Roll out dough. Cut with a cookie cutter. Bake at 350 degrees for 30 minutes. Flip and cook for another 15 minutes.
|
whole wheat flour egg dry yeast warm water dried parsley chicken broth peanut butter
|
442,735 |
Apple Bran Muffins
|
Preheat oven to 350°F Spray 10 muffin tins thoroughly with cooking spray. In a large mixing bowl combine flour bran apple baking powder baking soda and salt; stir to mix. In a separate large mixing bowl stir together applesauce milk egg whites molasses and oil. Add dry ingredients to wet ones and stir just until uniformly moistened. Spoon batter into 10 muffin wells. Bake 18-20 minutes or until tops spring back lightly when touched. Allow to cool completely before removing from tin. Store in refrigerator.
|
whole wheat flour apples baking powder baking soda salt unsweetened applesauce skim milk molasses
|
32,432 |
Clam Croquettes
|
Drain and rinse the clams. Press to remove excess water. Chop finely. Add the potato beaten egg lemon juice green onion salt and pepper. Blend well and add 1-2 tbsp bread crumbs or enough to be able to shape the croquettes. Roll into small balls and roll in the egg then the breadcrumbs. Refrigerate for 1 hour. Fry in oil in batches (turning over as required to cook evenly) until brown about 5 minutes. Drain and serve plain or with a sauce of your choice.
|
baby clams mashed potatoes egg lemon juice green onion salt pepper egg
|
14,588 |
Apricot Chicken
|
Cut chicken in half lengthways and spread each piece with mustard. Place chicken in a single layer over the base of an ovenproof dish. Sprinkle the lemon pepper over the chicken. Drain the apricot halves reserving the juice. Mash apricots and place over chicken. Mix reserved juice and chicken stock together. Pour over chicken and cover. Bake at 350F for 40-50 minutes (or until cooked through). Serve with egg noodles or rice. Sprinkle parsley over and serve.
|
boneless skinless chicken breasts Dijon mustard lemon pepper fresh parsley
|
151,334 |
Fish Soup Provencale
|
Remove any skin and cut the fish into one inch cubes. Heat the oil in a heavy casserole or skillet and add the onion leeks garlic red and green peppers and the saffron and cook over medium heat until softened. Add the wine tomatoes water thyme bay leaf anise seed pepper flakes and salt and pepper and bring to a boil. Simmer for ten minutes. Add the fish and the mussels stir gently and simmer for 5 minutes. Remove thyme sprig and bay leaf and taste for seasoning. If any mussels are unopened cook for a bit longer. Sprinkle with basil (or parsley) and serve.
|
olive oil onion leek garlic red bell pepper green bell pepper saffron thread dry white wine tomatoes water thyme bay leaf anise seed red pepper flakes mussels fresh basil
|
319,254 |
Hawaiian Chicken
|
Mix garlic salt flour and cornstarch. Drege chicken in flour mixture then dip in egg. Fry until done. In a saucepan mix sugar chicken stock ketchup soy sauce accent and salt. Bring to a boil. Let boil a few minutes. Place chicken on a cookie sheet pour sauce over chicken and cook 35-45 minutes at 350.
|
chicken wings flour cornstarch eggs sugar ketchup soy sauce Accent seasoning salt
|
519,269 |
Scalloped Corn
|
Put aside shredded cheese. Mix first 6 ingredients together. Spread mixture into a 8 x 10 pan. Bake at 350 for 35 minutes. Sprinkle your favorite cheese on top and bake another 10-15 minutes (knife should come out clean).
|
butter eggs whole kernel corn sour cream cheddar and colby cheese
|
39,554 |
Sassy's Beef and Broccoli
|
Marinate steak in mixture of 1/2 of Water Soya Sauce Sugar Vinegar Garlic Ginger and Cornstarch. (At least 10 Minutes). Drain well reserving marinade. Heat oil in wok or skillet. Add steak and brown. Add broccoli and onion. Cook at medium-high heat stirring for 1 minutes. Add remaining Water (1/4 cup) cover and steam for 3-4 minutes until Broccoli is tender-crisp. Add marinade and cook until sauce is hot and thick.
|
water soya sauce brown sugar vinegar garlic fresh ginger cornstarch broccoli onion
|
324,247 |
Honey-Tomato Bruschetta With Ricotta
|
Preheat the oven to 300°F Line a large rimmed baking sheet with parchment paper. In a large bowl toss the tomatoes with the olive oil honey thyme leaves salt and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. Bake the tomatoes for about 1 hour and 25 minutes until they begin to shrivel and brown; let cool. Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side until the edges are golden brown. Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the buckwheat honey sprinkle with the sliced basil and serve with additional buckwheat honey on the side. *The roasted tomatoes can be refrigerated for up to 2 days; bring to room temperature before serving.
|
cherry tomatoes grape tomatoes extra virgin olive oil honey thyme leaves kosher salt fresh ground pepper baguette fresh ricotta buckwheat honey basil leaves basil leaves
|
63,570 |
Raspberry Cream Pie
|
Combine 1 cup sugar 1/3 cup flour and next 3 ingredietns in a large bowl stirring until smooth. Gradually fold in raspberries. Spoon into pastry shell. Bake at 400 degrees for 30 to 35 minutes or until center is set. Combine 1/3 cup flour and next 3 ingredietns; sprinkle over hot pie. Bake at 400 degrees for 10 minutes or until golden.
|
sugar all-purpose flour eggs sour cream vanilla extract raspberries all-purpose flour pecans butter fresh raspberry
|
496,675 |
Sorrentino Cocktail
|
Using a knife cut into the lemon peel removing a strip around the lemon at least 3 to 4 inches long. Artfully twist the strip. Place the thyme into the glass and muddle by gently pressing to release the flavor of the thyme. Cut the oranges into thin round circles. Place the oranges on the side of the glass with the ice in the middle to hold the orange slices against the glass. Using a shot glass or jigger to measure add the Limoncello Campari & Vermouth. Pour in the Club Soda almost to the rim of the glass. Garnish with a sprig of thyme and the lemon twists. Garnishing completes the look and the aroma of the cocktail as you place it close to your nose to take a drink. Enjoy the Sorrentino Cocktail!
|
vermouth thyme orange lemon
|
281,242 |
Rockchalkchick's Blue Cheese Nachos
|
Place a layer of kettle chips on platter. Drizzle some of the blue cheese dressing over chips with a spoon. Sprinkle some of the blue cheese crumbles over chips. Add some of the diced tomatoes. Add some of the green onions. Repeat layers. Enjoy!
|
blue cheese green onion top roma tomato
|
427,342 |
Turkey Sloppy Joes (Slow Cooker)
|
In a skillet heat 1 tbsp of the oil over medium heat for 30 seconds. Add turkey and cook breaking up the meat with a wooden spoon until no longer pink. Using a slotted spoon transfer to slow cooker stoneware. Drain and discard liquid from pan. Add remaining oil to pan. Add onions and cook stirring until softened about 3 minutes. Add garlic cumin oregano salt and pepper and cook stirring for 1 minute. Add chili sauce and bring to a boil. Transfer mixture to slow cooker stoneware. Cover and cook on low for 8 hours or on high for 4 hours until mixture is hot and bubbly. Add cheese peppers Worcestershire sauce and paprika. Cover and cook on high for 20 minutes until pepper is softened. Spoon over hot split onion buns and serve.
|
ground turkey onions garlic cloves cumin seeds oregano salt pepper chili sauce monterey jack cheese green pepper Worcestershire sauce
|
30,167 |
"Quick ""Spanish"" Rice with Corn"
|
In measuring cup fill 2/3 c with tomato sauce add water to equal a little over 1 cup. In med. saucepan bring tomato sauce and water mixture to boil. Add rice corn chili powder and cumin. Cover and remove from heat. Let stand 5 minutes until liquids have been absorbed Fluff with fork and serve.
|
tomato sauce corn chili powder cumin powder
|
33,368 |
Chicken Stroganoff
|
Place chicken in a lightly greased 13x9 inch baking dish. Melt butter in a skillet; add onion and mushrooms. Saute until tender. Add wine and next 4 ingredients; pour over chicken. Baked covered at 350 degrees for 45 minutes. Remove from oven remove chicken with tongs. Stir in sour cream into drippings and return chicken to mixture. Bake uncovered 10 more minutes or until done. Serve over hot noodles.
|
chicken breast halves butter margarine onion fresh mushrooms dry white wine dried oregano dried rosemary pepper sour cream
|
488,258 |
Citrus-Cured Salmon
|
Wash and blot dry the salmon fillet removing pin bones. Fillets can have skin either on or off as the skin can be removed later. Because lots of fluid will be drawn off the fish while curing using a deep platter or baking dish (large enough to accommodate the salmon fillet) is essential. Line the platter/baking dish horizontally and vertically with two pieces of plastic wrap long enough for wrapping the salmon and overlapping the edges. Thoroughly combine citrus zests with salt and sugar. Place salmon skin side down atop the plastic wrap in the serving platter. Thoroughly massage the citrus/salt/sugar cure into fleshy side of fish. Bringing sides of plastic up tightly seal the salmon in the plastic wrap and refrigerate for 2--3 days. (Usually two days is enough) Due to the large amount of fluid drawn out of the fish it will become very firm. Some recipes advise weighting it down but I have not done so. Once removed from the plastic wrap thoroughly rinse cure from salmon and using a sharp knife remove the skin. Wrap in plastic film again and place in freezer for 12 hours. Remove from freezer unwrap from plastic film and slice thinly by holding a sharp knife almost parallel to counter slicing on the diagonal of the fillet almost shaving. Enjoy in your favorite recipe using lox-style salmon. Toss with pasta in a cream sauce top a pizza crust and add goat cheese dill and scallion. Serve in hearty scooped out cucumber cups with cream cream cheese and dill. Or just enjoy plain with brown bread butter or mayo slivered red onion sliced tomato and capers.
|
salmon fillets oranges zest of lemons zest of lime zest of kosher salt sugar
|
495,406 |
Haydel's Bakery King Cakes
|
For the Dough: In a mixer at first speed combine 1/3 cup granulated sugar salt and shortening until well creamed. Add eggs and continue to cream. Dissolve the yeast in the milk and add the flavors. Once dissolved add to creamed mixture and continue to mix. Add flour and mix until dough tightens. Remove from mixer and kneed into a ball. At this point sprinkle some flour on top and cover with a clean kitchen towel. Allow the dough to rest for 1 1/2 hours. For the Colored Sugar: While the dough is resting mix your colored sugars. Start by taking one cup of sugar and your yellow food coloring. Mix by hand with a wire wisk in a metal bowl until the sugar turns yellow. Pour your yellow sugar into a separate bowl and put off to the side. Repeat this process mixing green then purple. (By doing them in that order you only dirty one mixingbowl) When dough has rested roll out into an a long piece. Brush on canola oil covering the entire piece. Sprinkle the cinnamon sugar liberally over the whole piece. Once the dough is covered with the cinnamon sugar and oil fold it in half lengthwise. Cut into 3 strips and braid the dough. Gently roll the dough by starting at one end and working all the way down to the other end. This will make the dough a nice long piece that can then be shaped into a circle. Once shaped place on a baking pan covered with piece of parchment. Allow the dough to rest again until it doubles in size. At this point take a spoon and alternate sprinkling the three colored sugars on top of your circular piece of dough. Bake at 370 degrees F for 12 to 15 minutes until dough is golden brown. Then laissez les bon temps rouler (let the good times roll) !
|
granulated sugar salt shortening eggs active dry yeast milk vanilla extract all-purpose flour canola oil granulated sugar
|
273,883 |
Chicken Paprikas (Chicken and Dumplings)
|
Brown onion in butter. Add paprika salt and chicken. Cook for 10 minutes. Add water and simmer slowly until chicken is tender (I usually let mine simmer about 45 minutes.) Meanwhile prepare the dumplings by combining all ingredients. Scrape bits of the sticky dough from a plate into boiling water (or use a dumpling maker if you have one.) Cook dumplings for 15 minutes. Rinse with cold water and drain. Once chicken is tender remove it and set aside. Stir sour cream into the pot making a thin gravy. Add dumplings and then chicken. Serve hot.
|
onion butter paprika chicken pieces water sour cream salt flour eggs milk salt
|
242,534 |
South Beach Asian Cole Slaw
|
Mix dressing peanut butter and soy sauce in a large bowl with a wire whisk until well blended. Add coleslaw mix; toss to coat. Cover. Refrigerate several hours or until chilled. Top with peanuts just before serving.
|
light soy sauce unsalted dry roasted peanuts
|
416,151 |
Chocolate Bread Pudding
|
Heat the oven to 325°F Place the cream milk vanilla seeds and pod and cinnamon sticks if using in a medium saucepan and bring to a boil. Remove from heat. Cover with plastic wrap and let sit for 30 minutes to infuse flavors. Cut the brioche into 1/4-inch thick slicesd. Cut slices into quarters setting aside the rounded top pieces. Fill a 9x12-inch gratin dish or a deep oval roasting dish with the quartered pieces. Return the milk mixrure to a boil remove from heat and discard vanilla pod and cinnamon sticks. Add chocolate and whisk until smooth. Combine egg yolks and sugar in a large bowl and whisk to combine. Pour chocolate mixture very slowly into egg yolk mixture whisking constantly until fully combined. Slowly pour half the chocolate custard over bread making sure all the bread is soaked. Arrange the reserved bread on top in a decorative pattern and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining custard over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over the dish; press down to soak bread thoroughly. Remove plastic wipe edges of the dish wirh a damp towel and allow to sit for 30 minutes. Place gratin dish in a larger pan; fill outer pan with hot water halfway up the sides of the gratin dish. Bake until set about 35 minutes. Cool on a rack for 15 minutes. Whisk the creme fraiche until soft peaks form. Serve pudding warm garnished with creme fraiche and chocolate shavings.
|
heavy cream milk vanilla bean bittersweet chocolate bittersweet chocolate sugar creme fraiche
|
429,769 |
Berliner Weisse Mit Schuss (Berlin Style German Beer)
|
Pour a 1 oz schuss of waldmeister or raspberry syrup into a large wheat-beer glass. Slowly add 16 oz cold Berliner Kindl Weisse or other light German-style wheat beer.
|
heat beer
|
426,357 |
Tarta De Melocotón (Peach Tart)
|
Work the butter with the sugar to form a paste. Add the egg yolks one by one and finally the flour mixed with the baking powder. Grease a 9 inch tart pan with a removable base and sprinkle with flour. Line the base and walls with the pastry. Beat the egg whites with the sugar until stiff. Add the lemon zest and gently fold in the ground almonds. Drain the peaches and slice. Place half the slices on the pastry base and cover with the almond meringue. Bake in the oven at 350 degrees F for half an hour. Remove and arrange the rest of the peach slices on top. Bake for a further half hour. Cover with a sheet of aluminum foil or greased paper to prevent burning.
|
butter sugar flour baking powder butter flour sugar lemon zest of
|
509,749 |
Simple Cheesey Potatoe Soup (Crockpot)
|
I wash my potatoes in the dishwasher on rinse cycle with no soap of course! cut them chop them wash them Spray corckpot with pam spray and add potatoes Cook for 6 houres Cut up the onion and add to potatoes check water if needed add 1 cup Cook for another hour unless potatoes are cooked all the way. add cheese sauce mix and bacon peices and velvetta cook until cheese is melted and serve.
|
russet potatoes onion bacon water potatoes Velveeta cheese
|
291,981 |
Farfalle With Yogurt and Zucchini
|
In a large pot of boiling salted water cook the farfalle until al dente; about 1 minute before the farfalle is done add the shredded zucchini to the pot. Drain the farfalle and zucchini reserving 1/4 cup of the pasta cooking water. Meanwhile in a large deep skillet melt the butter. Remove from the heat. Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano and season the yogurt sauce with freshly grated nutmeg salt and pepper. Add the farfalle zucchini and reserved pasta water to the saucepan and cook over low heat tossing until the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese. WINE This clean tangy pasta dish pairs well with Grüner Veltliner an Austrian white variety that often has an intriguing green edge to its taste—many people describe it as a note of spring peas.
|
farfalle pasta zucchini unsalted butter plain yogurt parmigiano-reggiano cheese parmigiano-reggiano cheese nutmeg kosher salt white pepper crushed red pepper flakes
|
109,533 |
Siphnopita
|
Blend the cheese and honey together in a blender on low speed. Add in eggs slowly while blending. Blend in lemon peel lemon juice and cinnamon. Pour into the baked piecrust and bake at 350°F until done about 1/2 hour. Let cool then chill in fridge a few hours.
|
mascarpone cheese thyme honey orange blossom honey eggs lemon juice and zest of cinnamon
|
189,875 |
Vegetable Bake
|
Slice carrots diagonally (Circles on an angle) ¼ inch thick. Cut off broccoli stems and peel the steams smooth. Cut the stems into thick circles slice large broccoli flowerettes in half lengthwise through steams. Break cauliflower into flowerettes – cut large ones lengthwise through steams. Arrange Carrots broccoli steams and cauliflowerettes in a steamer and steam over boiling water for 9 minutes or until tender. For Sauce: Melt butter in a pan over medium heat stir in flour and blend until smooth. Gradually add in the milk. Cook – stirring constantly until smoothly thickened. Stir in Mustard Salt Pepper Cheese and parsley. Pour half the sauce into a 3 Quart casserole dish. Add cooked vegetables; mix gently then top with remaining sauce and gently mix again. Cover and refrigerate until ready to bake. Topping: For topping combine all ingredients except parsley. Before baking – Sprinkle with topping and bake covered at 325º F for approximately 1 hour or until hot and bubbly in the center. Sprinkle with chopped parsley.
|
carrots broccoli cauliflower head butter flour milk Dijon mustard salt pepper cheddar cheese parsley butter parmesan cheese parsley
|
517,457 |
Southwest Chicken Chop Salad W/Chipotle Honey Dressing
|
For the Dressing: Combine all ingredients except oil in blender and blend on low speed for ten seconds. Slowly drizzle olive oil into blender on low speed. Chill for at least an hour. In the meantime chop all vegetables. Set aside. For the Chicken: Heat skillet on medium high and add butter or olive oil. Generously rub fajita seasoning over both sides of chicken. Put in hot pan and cook until no longer pink and juices run clear. Remove from heat. NOTE: Chicken may be grilled instead of pan-fried. Assemble the salad in a large bowl or dinner plate starting with the romaine then the fajita chicken and ending with the chopped vegetables. Finish off with any of toppings desired. Drizzle over all with Chipotle Honey Dressing.
|
red wine vinegar Dijon mustard lime juice black pepper salt paprika garlic powder onion powder dried oregano extra virgin olive oil boneless skinless chicken breasts butter olive oil romaine lettuce frozen corn canned black beans avocados red onion cilantro monterey jack cheese cheddar cheese tomatoes salsa sour cream corn tortilla strips corn tortilla strips lime wedge
|
320,479 |
Zesty Meatloaf
|
Preheat oven to 350°F. Spray a pan & rack liberally with non-stick cooking spray. Combine all ingredients just until blended. Shape into a loaf and place in prepared pan. Bake in middle of oven for 90 minutes. Remove and allow to stand 10 minutes before slicing. Refrigerate leftovers. *I prefer spicy brown mustard. ** If you use ketchup use original amount listed in recipe. If you use A-1 Sauce instead reduce the amount of Worcestershire sauce to 2 teaspoons.
|
ground beef bulk pork sausage Worcestershire sauce mustard
|
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.