RecipeId
int64 39
541k
| Name
stringlengths 2
85
| Instructions
stringlengths 2
12.4k
| Ingredients
stringlengths 2
544
|
|---|---|---|---|
532,866 |
Carolina Pimento Cheese
|
Sit unopened cheese on countertop for 48 hours. After cheese has bloomed open and dice. Dice roasted red pepper. Add all ingredients to a stand mixer. Mix on low to desired consistency. Refrigerate up to a week.
|
sharp cheddar cheese mayonnaise Tabasco sauce
|
278,948 |
Marinated Mediterranean Fish Fillets
|
Combine all marinade ingredients. Marinade fish fillets for 30 mins or more. Remove fish from marinade. Heat oil in non-stick frypan and fry fish until cooked through.
|
olive oil lemon juice garlic cloves fresh coriander leaves fresh parsley ground cumin paprika fresh ground black pepper cayenne pepper
|
65,092 |
Honey Pecan Carrot Cheesecake
|
Preheat oven to 350 degrees. Grease a 9-inch springform pan. Combine Rice Chex pecan honey cinnamon and butter. Press into the bottom and slightly up the sides of a springform pan. Bake for 5-7 minutes set aside to cool. Place remaining ingredients into large bowl and beat until smooth. Pour into prepared pan and bake in the center of the oven for 50-55 minutes or until the center feels solid in the middle. Cool loosen rim from pan cover with plastic wrap and refrigerate until ready to serve. You can take about 1/4 cup shredded carrot spread out on parchment paper and bake at 350 degrees for about 10 minutes don't let them brown. Cool place in a small bowl and lightly sprinkle some sugar over the dry shredded carrot and garnish individual pieces of cheese cake.
|
pecans honey cinnamon butter ricotta cheese cream cheese eggs sugar vanilla extract flour salt carrot
|
211,817 |
Cranberry Apricot Pie
|
Prepare or buy pie crust for 2-crust 9 1/2\" deep dish pie. Put cranberries apricots sugar & water in a saucepan & over medium heat bring to boil cooking 15 minutes & stirring occasionally. Add liqueur & simmer another 15 minutes. Preheat oven to 375 degrees F. Line pie plate with one crust & cut the 2nd crust into 1\" strips for lattice top. Fill pie shell with cranberry mixture then add the lattice top. For glaze beat egg & water together. Sprinkle top of pie with almonds & THEN brush lattice top with egg mixture. Bake 45 minutes until top is golden & filling is bubbling. Be careful not to burn or over-brown the edges. Cool & serve at room temperature.
|
cranberries granulated sugar water egg water
|
365,224 |
Quinoa Pilaf With Pine Nuts
|
Rinse quinoa gently. Bring chicken broth and quinoa to a boil in a medium saucepan. Reduce heat to a simmer and cover cooking for 15 - 20 minutes until liquid is absorbed and the quinoa is tender. While the quinoa is cooking toast pine nuts in a dry hot pan until brown and fragrant. Add oil to the same pan used to toast the pine nuts and saute the onions. Cook onions until soft and golden about 10 minutes. When quinoa is done fluff with fork and transfer to serving bowl. Add caramelized onions pine nuts and chopped parsley to the quinoa. Season with salt pepper and extra virgin olive oil to taste.
|
low sodium chicken broth quinoa pine nuts olive oil onion fresh parsley leaves
|
60,984 |
Tangy Meatloaf
|
Combine ketchup brown sugar dry mustard. Remove and reserve 4 tablespoons for topping. To remaining ketchup mixture add worcestershire sauce garlic powder onion salt pepper and egg. Blend well; then add green pepper and wheat chex. Add ground beef and mix well. Shape into loaf in shallow pan. Bake at 350 degrees for 50 minutes. Pour reserved 4 Tbsp. of topping over meatloaf and bake 15 minutes longer.
|
lean ground beef ketchup brown sugar dry mustard Worcestershire sauce garlic powder onion salt ground black pepper egg green peppers
|
195,225 |
Jan's Lemon Pie Filling & Meringue
|
You will use the rind of the lemon and the juice from the whole lemon. Cream together all ingredients except water and butter. Add to boiling water stirring constantly until thick. Boil an additional 2 minutes. Add 1 tablespoon to mixture while cooling and mix. Pour into baked pie shell. Whip meringue ingredients until it is firm and you can form peaks. Place meringue on top. Bake in a 350 degree oven for 10-12 minutes or until the peaks are golden brown. Cool and serve.
|
boiling water lemon sugar cornstarch salt butter sugar
|
94,772 |
Honey Garlic Shrimp over Linguine
|
Cook and drain the pasta according to the directions on the package; cover to keep warm. Heat water in a 12-inch non-stick skillet over medium-high heat. Add the frozen veggies and bell pepper. Cook for 2-3 minutes stirring frequently. Stir in the shrimp. Cook stirring frequently until the veggies are crisp-tender and the shrimp are pink and firm. Stir in the marinade and honey. Heat through and serve over the linguine.
|
water red bell pepper shrimp honey
|
329,153 |
Aj's Mild Salsa
|
Combine tomatoes red onion garlic cloves tomato sauce oil vinegar cilantro lemon juice lime juice into a blender and puree. Pour into a medium sauce pan and put over low heat adding jalapenos hot pepper and habinero. Stirring occasionally bring to a rapid boil. Before removing from heat add salt stir good. Put in a sealed container and refrigerate for a few hours then enjoy.
|
roma tomatoes red onion habanero pepper garlic cloves green chili cilantro tomato sauce vinegar extra virgin olive oil lemon juice lime juice salt
|
68,224 |
Buckwheat Groats
|
Cover the buckwheat with hot water drain and dry it again then mill it very coarsely. Cook with the listed water over a low heat for about 15 minutes. Spicy variation: add vegetable stock granules and season with fresh herbs and a little garlic. Can also add some grated cheese. Sweet groats: add a little honey and vanilla extract. Fold in ordinary cream or whipped cream to taste.
|
buckwheat groats water
|
353,870 |
Mini Cornbread Puddings
|
Preheat oven to 425° with rack in upper third. Butter 24 mini muffin cups; set aside. In a medium bowl whisk together flour cornmeal sugar baking powder salt and baking soda. Make a well in center of flour mixture. In well whisk together egg sour cream and corn. Mix with flour mixture just until incorporated (do not overmix). Dividing evenly spoon batter into prepared muffin tin. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve or cool completely and store at room temperature in an airtight container up to 2 days. NOTE: Can also be made in a standard 12-cup muffin tin. Bake 15 to 20 minutes.
|
butter all-purpose flour yellow cornmeal sugar baking powder salt baking soda egg sour cream frozen corn kernels
|
57,296 |
Simple Remoulade Sauce
|
Mix together and served chilled. FOR THE VARIATION:OMIT brown mustard and relish. And ADD the Worcestershire. (probably our preferred way).
|
mayonnaise lemon juice parsley brown mustard ketchup catsup horseradish paprika Worcestershire sauce
|
535,322 |
Waffle Cone Fried Chicken
|
Chicken: Preheat oil in a heavy bottomed pot to 350 degrees. Combine the chicken and milk in bowl. In another bowl whisk together the flour salt and pepper. Coat the chicken in the flour mixture. Working in batches fry the chicken until golden brown and fully cooked through about 4-5 minutes. Remove to a paper towel lined plate and season with salt. To assemble cones fill waffle cones with chicken drizzle with cheese sauce and garnish with chives. Cheese sauce: Bring the half and half to a simmer in a saucepan over medium heat. Add the cheese in batches and whisk until smooth. Serve immediately.
|
chicken breasts milk flour kosher salt black pepper canola oil chives half-and-half cheddar cheese
|
360,032 |
Eggless Chocolate Cookies
|
Cream margarine oil sugar and 1 T water until light and fluffy. Mix in remaining 2-3 T of water and beat well. Mix dry ingredients. Add to margarine mixture and mix until combined. Refrigerate for 30 minutes to an hour. Preheat oven 400°F (200°C) and grease a cookie sheet well. Make 24 balls (can also do drop cookies). Bake for 10 minutes should be very puffy. Allow to cool for 5 minutes on baking sheet they will fall considerably due to the lack of egg.
|
margarine sugar water salt baking soda flour
|
259,373 |
Easy Creamy Pumpkin Soup
|
MELT butter in large saucepan over medium heat. Add onion garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth water salt and pepper; bring to a boil stirring occasionally. Reduce heat to low; cook stirring occasionally for 15 minutes. Stir in pumpkin evaporated milk and cinnamon. Cook stirring occasionally for 5 minutes. Remove from heat. TRANSFER mixture to food processor or blender (in batches if necessary); process until smooth. Return to saucepan. Serve warm.
|
butter margarine onion garlic clove brown sugar chicken broth water salt ground black pepper pumpkin puree evaporated milk ground cinnamon
|
184,188 |
Linda's Veal Marsala
|
Sprinkle the veal with salt and pepper. Melt 2 T. of butter and 2 T. of oil in a lg. heavy skillet over med-high heat. Add 4 veal cutlets and cook until golden brown about 1 1/2 minutes per side. Do not overcook or they will get tough! Transfer the veal to a plate. Add another tablespoon of butter and oil if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside. Add 1 T. of oil to the skillet. Add the shallot and garlic. Sauté until fragrant about 30 secs. Add 1 T. of the olive oil if necessary. Add the mushrooms and sauté until tender and the juices evaporate about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by 1/2 about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by 1/2 about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through turning to coat about 1 minute. Stir the remaining 1 T. of butter into the sauce. Season the sauce with salt and pepper to taste. Put on a serving dish and spoon sauce over the veal. Serve. To slightly thicken the Marsala Sauce: 2 T. cornstarch mixed with 1/4 cup water optional. If desired slightly thicken the sauce with the corn starch and water mixture.
|
unsalted butter olive oil shallot garlic cloves mushrooms sweet marsala wine low sodium chicken broth fresh rosemary leaf
|
255,937 |
Chocolate Peanut Butter Roll-Ups
|
Heat oven to 375 degrees. Separate dough into 8 triangles. Spread 1 teaspoon peanut butter on each triangle. Sprinkle each with 1 teaspoon sugar. Place 1 teaspoon chocolate chips at shortest side of each triangle; roll to opposite point. Roll each roll-up in sugar. Place point-side-down on ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes or until light golden brown. Cool 5 minutes.
|
creamy peanut butter sugar sugar
|
441,950 |
Classic Prairie Land Pot Roast
|
Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the Catalina dressing turning to brown both sides. Add onions; stir to brown. Add remaining Catalina dressing potatoes carrots and enough water to come 3/4 way up meat (about 1 1/2 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2+ hours or until meat and vegetables are tender. Note:Potatoes can be browned with meat if desired. Remove meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving. If thicker pan gravy is desired stir 1/4 cup water into 2 to 3 Tablespoons flour in small bowl. Remove meat and vegetables from pan; bring liquid to boil on medium-high heat. Gradually whisk flour mixture into pan liquid until thickened to desired consistency. The original recipe said to put it in the oven to cook but I like to make it on the stovetop. I find it cooks better. It's all in one pan and so easy to make. The trick is to make sure you brown both sides of the meat in the Catalina dressing.
|
boneless beef chuck roast salt ground black pepper onions yukon gold potatoes potatoes carrot parsley
|
209,921 |
Nana's Banana Bread
|
Preheat oven to 350. Spray bottom only of 9 x 5 x 3-inch loaf pan with nonstick cooking spray. Beat butter in large bowl with electric mixer set at medium speed until light and fluffy. Add granulated sugar and brown sugar beat well. Add egg egg whites and vanilla beat well until blended. Add mashed banana and beat on high speed 30 seconds. Combine flour baking soda salt and baking powder in medium bowl. Add flour mixture to butter mixture alternately with cream ending with flour mixture. Add walnuts to batter mix well. Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes out clean about 1 hour and 15 minutes. Cool bread in pan on wire rack 10 minutes. Remove bread from pan; cool completely on wire rack. Slice and serve with butter or jam.
|
butter sugar light brown sugar egg vanilla extract bananas all-purpose flour baking soda salt baking powder heavy cream walnuts
|
84,851 |
Chocolate Covered Cherries
|
In a mixing bowl combine sugar butter milk and extract; mix well. Knead into a large ball. Roll into 1-inch balls and flatten each into a 2-inch circle. Wrap around cherries and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. Melt the chocolate chips and shortening in a double boiler or microwave-safe bowl. Holding on to stem dip cherries into chocolate; set on waxed paper to harden. Store in a covered container. Refrigerate 1-2 weeks before serving. Yield: about 3 dozen.
|
confectioners' sugar butter margarine milk maraschino cherries shortening
|
275,721 |
Eggnog Truffles
|
Melt white choclate in a glass bowl according to package directions. Add powdered sugar butter and eggnog; stir gently until mixture is smooth. Add rum and nutmeg stirring just until blended. Cover and freeze at least 2 hours. Let truffle mixture stand at room temperature 1-2 minutes to soften if necessary. Using 2 small spoons shape mixture into 1 inch balls. Quickly roll in pecans. Place on wax paper-lined jellyroll pan; cover and freeze until firm. Melt candy coating accoring to package directions. Remove truffles from freezer; reshape into balls if necessary. Using two forks quickly dip each truffle into melted coating. Place on wax paper to harden. Store truffles in freezer up to one week.
|
powdered sugar butter rum ground nutmeg pecans
|
289,535 |
Mashed Potato Hash
|
Brown meat then drain being sure to leave enough fat to cook the other ingredients. Add mashed potatoes cheese and herbs/spices. Heat in skillet used to brown meat.
|
cheddar cheese monterey jack pepper cheese fresh herbs of choice
|
218,589 |
Grammie Bea's Special Vanilla Frosting
|
In a bowl mix solid Crisco salt vanilla and about 1/3 of the sugar. Add milk and remaining sugar alternately. Mix until smooth and creamy. Add more sugar to thicken or milk to thin frosting if needed for a good spreading consistency. Frosts 2 8 or 9\" layers OR 1 13x9x2\" cake.
|
Crisco shortening salt vanilla confectioners' sugar milk
|
476,952 |
Tamale Pie
|
Brown ground beef with garlic and onion; drain fat. Add remaining ingredients except cheese and simmer 5 to 10 minutes. Pour into greased 9 x 13 inch baking dish. Cover with shredded cheese. Bake at 350 degrees for 45 minutes. Let sit for 10 minutes before serving.
|
ground beef garlic cloves onion tomatoes corn ripe olives cornmeal chili powder cumin salt egg milk cheddar cheese
|
168,229 |
Roast Sirloin of Beef
|
Place Sirloin Butt in a roast pan. Rub salt and pepper into roast. Rough cup vegetables mince garlic add to roast pan. Place roast in a 325 - 350 degree oven. Roast for 1 1/2 hours. Add 1 quart of beef stock or water To cook to medium add an additional 45 minutes. When meat has been removed take pan drippings add an additional pint of beef stock season to taste strain and serve as hot au jus with slices of roast.
|
salt pepper onions garlic cloves carrots celery
|
483,522 |
Mom's Chicken Kemiri
|
Cut the chicken in small pieces or use wings and legs. Cut the union and garlic fine. Put one table spoon of butter in a wok or frying pan with the union and garlic smoother it. Rub the chicken with the bouillon powder and put this plus the rest of the butter and oil in the pan. I use a combination of oil and butter because it gives a better result in flavor and keeping the chicken moist. Keep the chicken on the stove on a low temperature. Put the CANDLENUTS NOT MACADAMIA NUTS * (YOU CAN FIND THIS IN AN ASIAN STORE food.com didnt recognize the ingredient but it exists) in a kitchen machine; make sure it's not cut as fine as powder but also ensure the pieces are not too big. Slice the lemon grass and when you've done all that put the rest of the ingredients in the pot and let it smoother until the chicken is done. Add more water if necessary all depending on your preference of sauce - think or thin. Serve it with pandan rice slices of cucumber and tomatoes and a bit of fresh coriander. Enjoy this this dish.
|
chicken water coconut milk lemon juice onion beef bouillon powder lemongrass butter turmeric garlic clove
|
258,152 |
Frittata With Zucchini & Goat Cheese
|
In a bowl whisk together the eggs and 1/2 teaspoons of the salt. Set aside. In the deep half of a frittata pan over medium heat melt 1 Tbs. of the butter. When it foams add the zucchini and sprinkle with the remaining 1/2 teaspoons salt. Sauté for 30 seconds. Add the oregano and the 2 teaspoons parsley and cook for 30 seconds. Add the eggs and using a rubber spatula quickly and lightly stir the eggs in a small circular motion to combine them with the zucchini. Using the spatula gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce the heat to low and cook without stirring 4 to 5 minutes more. Meanwhile in the shallow half of the frittata pan over medium heat melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Reduce the heat to low and cook covered for 3 minutes. Remove the top pan and continue cooking until the eggs are set about 5 minutes more. Using the spatula loosen the edges of the frittata and gently slide it onto a plate. Garnish the frittata with parsley.
|
eggs salt unsalted butter zucchini oregano leaves flat leaf parsley
|
86,199 |
Mini Apple and Almond Pie
|
Preheat the oven to 160C/320F/Gas 2. Put the apples and brown sugar in a large pan and cook over a low heat until soft. In a large bowl beat the eggs with the caster sugar then mix in the butter and ground almonds to create a smooth paste. Divide the cooked apples between six ramekins and spread the almond mixture on top. Sprinkle some sliced almonds on top of each and and cook for about 50 minutes until golden brown. Serve hot with cream or ice cream.
|
cooking apples soft brown sugar eggs caster sugar butter
|
156,914 |
Light Lemonade Pie
|
Beat cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk; mixing until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 4 hours before serving.
|
fat free cream cheese skim milk Cool Whip Free reduced fat graham cracker crust
|
130,229 |
Elegant Scrambled Eggs
|
Melt half the butter in a large nonstick skillet over medium-high heat. Add in mushrooms and shallot; stir/saute for 5 minutes or until tender. Stir in chicken avocado and lemon juice. Remove from skillet and set aside. In a bowl whisk the eggs half-and-half wine salt and pepper. In same skillet over medium heat melt remaining butter; swirl to coat the bottom of skillet. When the butter foams add egg mixture all at once. Let set for 20 seconds. Cook stirring until light and fluffy and almost dry (3-4 minutes). Gently fold in chicken mixture; serve warm.
|
butter margarine mushrooms shallot avocado lemon juice eggs half-and-half milk dry white wine salt pepper
|
370,273 |
Passionfruit Shortbread Cookies
|
Preheat the oven to 350°F Cream the butter and sugar together and mix thoroughly. Mix in the flour gradually with a spatula until combined and a stiff dough is formed. Turn the dough out onto a floured surface and gently and lightly knead for about 1 minute or until the dough starts to crack. Sprinkle flour on your rolling pin and then roll out the dough so that it's 1/4 inch thick. Cut shapes into the dough and then place shapes on a lightly greased baking sheet. Bake in the oven for about 10 minutes or until very lightly browned. Remove from oven and cool cookies on wire racks. Meanwhile prepare the icing by mixing together the icing sugar and passionfruit pulp with a spoon. Mix thoroughly to form a paste. Spoon icing onto cooled cookies and then serve. The cookies are also delicious the next day once the icing has been absorbed by the cookies.
|
brown sugar unsalted butter all-purpose flour icing sugar passion fruit salt
|
356,654 |
Cheesy Portobello Sandwiches
|
Heat dressing in large nonstick skillet. Add onions; cook and stir 2 minutes. Top with mushrooms. Cook 7 to 8 minutes or until vegetables are tender carefully moving mushrooms to stir onions occasionally. Remove onions from skillet; set aside. Top mushrooms with cheese and continue cooking until cheese begin to melt. Place 1/4 of the onions on bottom half of each bun; cover with mushroom and top half of bun.
|
red onion portabella mushrooms
|
44,029 |
Aristocrat Pickles
|
Soak onions and cucumbers in salted water (use 1/4 cup salt for each quart water) for 2 hours. Drain well. (Rita L said she rinsed the cucumbers 2 or 3 times in this step.). Boil together the remaining ingredients. Place pickles in hot solution and boil gently 25 minutes. Pack into clean sterilized jars and seal while hot. Chill before serving.
|
cucumbers salt water sugar mustard seeds pepper onions vinegar ginger celery seed turmeric
|
389,384 |
Ultimate Muesli
|
Put honey sugar maple syrup and oil in a saucepan. Heat until sugar dissolved. Mix the dry ingredients (except the fruit - and note that you can use any dried fruit of your choosing) in a bowl then pour the honey mixture over. Mix well. Spread out on baking parchment on a baking tray and bake at 180 celsius or 350 fahrenheit until golden brown about 30 - 40 minutes (stirring every 10 - 15 minutes). Chop the dates and any of the larger fruit you are using while the muesli is cooking. Take the tray out of the oven add the dried fruit mix through and bake a further 10 minutes. Leave to cool completely then package in airtight containers. Will last up to a week - if there's any left!
|
honey brown sugar maple syrup olive oil oats flax seed wheat germ pitted dates golden sultana raisins prunes
|
434,896 |
Weed Killer at Half the Price of Round Up
|
Mix this up in a large container and then put some in a spray bottle. Spray the offending weed or vegetation. It should die in a couple of days. Make sure you put your homemade round-up in a safe place. Enjoy your weed-free area!
|
table salt white vinegar
|
303,021 |
White Chocolate Chip Peanut Butter Cookies
|
Preheat oven at 350°F. Mix all ingredients together well. Roll into balls made from 1 tbs of dough and place on baking paper covered cookie sheet. Place 1 inch apart. Bake in the oven for 16-18 minutes. Leave on the cookie sheet for 5 minutes before placing them on a wrack to finish cooling. ENJOY! :).
|
crunchy peanut butter sugar vanilla extract egg white chocolate chips
|
517,923 |
Corn Beef and Vegetables
|
Place meat in slow cooker. Cut onion and carrots in large chunks. Cut potatoes in half. Place vegetables around meat. Add beer spice packet and 1 cup chicken broth. Cover and cook for 7-8 hours on low or until meat is tender. Discard liquid(reserving vegetables). slice meat across the grain. Serve vegetables with corned beef.
|
corned beef onion carrots dark beer chicken broth
|
399,161 |
Rainbow Rotini Salad
|
Cook pasta al dente according to package directions; drain. Rinse with cold water; drain again. Set aside. In a large salad bowl combine cheese cubes pepperoni tomato bell peppers and onions. Stir in cooled pasta. Drizzle dressing over pasta salad. Sprinkle with Italian seasoning. Toss to coat. Serve immediately or cover and chill 2 to 24 hours before serving.
|
tri-color spiral pasta sharp white cheddar cheese mild cheddar cheese tomatoes red bell pepper yellow bell pepper green onions chicken
|
190,523 |
Incredibly Simple Yogurt Smoothie
|
Combine the milk and yogurt in a sippy cup [or regular cup for older kids and adults]. Put the sippy cup lid on and shake or stir with a spoon. If your child is a slow drinker add ice to keep it cold. Enjoy!
|
aracter(0
|
484,972 |
Better Than Sex Roasted Broccoli Parmesan
|
Pre-heat oven to 350. In a large bowl toss together all ingredients except for mozzarella cheese. Pour into a glass casserole dish. Top with a glass lid or use aluminum foil. Cook for about 20-30 minutes or until your preferred tenderness is achieved. Remove lid and add mozzarella cheese on top. Cook until melted and enjoy!
|
broccoli florets apple cider vinegar ground pepper garlic parmesan cheese mozzarella cheese salt
|
230,673 |
Basic Sponge
|
Lightly spoon flour into a dry measuring cup; level with a knife. Place all the ingredients in a food processor and process for 1 minute or until well-blended. Spoon mixture into a medium bowl; cover and chill sponge for 2 to 24 hours.
|
bread flour sugar dry yeast water
|
297,628 |
Blue Job
|
Build over some ice cubes in a highball glass. Fill up with Sprite. Garnish with a slice of lemon.
|
blue curacao grapefruit juice
|
169,441 |
Grilled Tuna With Herbed Tomato, Garlic and Lemon Sauce
|
In a medium bowl stir together the tomatoes olive oil lemon juice garlic and salt. Set aside for about 2 hours to allow the flavors to blend. Light a grill or preheat the broiler. Stir the fresh herbs into the tomato sauce. Grill or broil the tuna about 4\" from the heat turning once until charred outside and still pink in the center 3 to 4 minutes per side. Transfer the tuna to a large platter and cut into thick strips. Thop with half of the tomato suace and pass the remainder.
|
tomatoes extra virgin olive oil lemon juice garlic cloves salt mixed fresh herbs tuna steaks
|
397,228 |
Halloween Spooky Spider Deviled Eggs
|
1. Cut eggs in half lengthwise. Slip out yolks and mash. 2. Stir in mayonnaise mustard salt and pepper. 3. Place yolk mixture back in eggs. 4. Cut whole olive in half. 5. Put one half of olive for the spiders body. 6. Thinly slice the other half for the spiders legs. Put four legs on each side.
|
black olives hard-boiled eggs mayonnaise ground mustard salt pepper
|
256,918 |
Oreo Pie
|
Crust: mix oreo crumbs and butter together. Press into a pie pan. Bake at 350 for 8 minutes. Cool. Filling: Sift together the sugar cornstarch salt and cocoa in a medium saucepan. Blend in the egg yolks milk and butter with a whisk. Cook and whisk constantly over medium-medium high heat for 6-8 minutes or until the mixture boils and thickens then cook for 1 minute more. As the mixture comes to a boil it will start to look lumpy. Just whisk vigorously to smooth it out. Remove from heat and stir in the vanilla. Poor into crust. Cover with plastic wrap. Refrigerate for 6-8 hours. Serve with sweatened whipped cream topping: Beat topping ingredients in a mixing bowl until soft peaks form scraping sides of bowl periodically. Do not over whip!
|
butter sugar cornstarch salt cocoa powder butter vanilla heavy cream powdered sugar vanilla
|
166,921 |
Pork Chops in Sour Cherries
|
Salt and pepper the pork chops and brown on both sides in their own fat. Place uncooked rice in bottom of casserole. Pour cherries and juice over it. Sprinkle sugar lemon peel and cinnamon over this and arrange pork chops on top and cover. Bake at 350 for 1 and 1/4 hours.
|
raw rice sugar lemon rind of cinnamon
|
68,328 |
Halo-Halo - Hawaiian Filipino Dessert
|
Cook tapioca until pearls become translucent (add tapioca to boiling water lower heat to medium watch for 15 minutes or more stirring occasionally). Rinse tapioca in cool water (careful it's sticky) and set aside. Prepare Jell-O using half of the water called for and refrigerate until stiff. Put the fruit (except bananas) and coconut into drink cooler (for party) or large bowl (to serve with a meal). Cut Jell-O into 1/2\" squares. Add bananas tapioca and Jell-O to fruit mixture. Prepare ice cream by emptying container into a large bowl and smoothing into paste (i. e. use potato masher hands etc.) Scoop ice cream into fruit mixture. Cover fruit mixture with crushed ice. If using cooler cover with lid. Wait 30 minutes and stir to combine all ingredients (including ice) well. Serve with ladle in paper cups with spoons. (lasts 5 hours in cooler--stir before each serving). Leftovers can be refrigerated for the next day.
|
vanilla ice cream bananas honeydew melon cantaloupe papaya tapioca strawberry Jell-O gelatin dessert
|
256,214 |
Ww 4 Points - Chinese Chicken Legs
|
Preheat oven to 400*F. Line bottom of large baking pan with foil. Combine scallions bbq sauce soy sauce oyster sauce honey sugar ginger chili paste and garlic in large bowl. Add chicken legs and toss until well coated. Place chicken in baking pan. Spoon remaining sauce over chicken. Cover loosely with aluminum foil and bake 20 minute. Remove foil continue baking until chicken is browned and cooked through and sauce is thickened about 20 more minute. Sprinkle with sesame seeds.
|
scallions barbecue sauce reduced sodium soy sauce oyster sauce honey fresh ginger garlic clove chicken drumsticks sesame seeds
|
412,322 |
Albondigas Soup
|
Heat oil in a large heavy pot or dutch oven over medium heat. Add onion and cook until tender about 5 minutes. Add the garlic and cook until soft but donot burn it. Add broth water and tomato sauce. Bring to a boil and reduce heat and simmer. Add carrots and green beans and zuchinni and simmer. Prepare the meatballs by mixing the rice into the ground beef along with the mint parsley salt and pepper. Mix in the raw egg. Form into 1-inch round meatballs. Add the meatballs to the simmering soup one at a time Cover and let simmer for approximately 45 minutes. Add the peas oregano and cilantro and a however much cayenne pepper.
|
olive oil onion garlic clove chicken broth water tomato sauce carrots fresh green beans zucchini squash white rice ground beef fresh mint leaves parsley salt black pepper egg cayenne pepper peas dried oregano fresh oregano fresh cilantro
|
15,260 |
Spiced Nut Cake
|
Sift together the dry ingredients and make a hole in the centre. Stir in the orange juice butter water and egg. Beat together until all the flour is incorporated. Stir in the cranberries and nuts. Grease and line a 9 x 5 loaf tin. Spoon in the mixture and bake in a preheated oven at 325 degrees for 1 hour until a skewer inserted into the centre comes out clean. Remove from tin peel off the paper and dust with icing sugar. Slice and serve warm or cold with butter or cream cheese.
|
flour baking powder sugar salt nutmeg ground ginger butter water egg cranberries hazelnuts icing sugar
|
60,170 |
Orange-curry Chicken
|
In small pan warm curry powder over med heat for one minute. Turn off heat and add butter. Stir until melted. Add orange items and yogurt. Rinse chicken and pat dry then place in marinade turning to coat. Cover and refrigerate 1-4 hours. In large bowl combine remaining ingredients. Heat oven to 450. Butter a baking sheet. Take breast from marinade and do not wipe off. Lay on the crumbs and scoop and pat the crumbs over the chicken until thoroughly coated. Repeat and place all on baking sheet. Roast until crisp and browned and cooked through about 25-30 minutes. Check after 15 minutes if getting too brown reduce heat to 400 and add 5 minutes to cooking time.
|
curry powder butter orange zest orange plain yogurt boneless skinless chicken breast halves salt dried cranberries raisins fresh ginger pecans butter
|
55,928 |
Southern Italian Ratatouille
|
Heat oil in frying pan add leek and garlic and cook until softened. 5 to 10 minutes. Add thyme red peppers zucchini and tomatoes to slow cooker and cook on low for 5 hours. Stir though spinach one handful at a time until wilted. Add olives and leave to heat through 20 minutes. Serve!
|
extra virgin olive oil leek salt fresh ground pepper garlic fresh thyme red bell pepper green zucchini chopped tomatoes black olives
|
129,707 |
Roasted Onions on a Bed of Herbs
|
In a 10-12\" skillet melt the butter and oil over medium-high heat then add the onions placing them cut-side down. Cook until they're well browned about 15 minutes checking their progress every 5 minutes. Those on the outside of the pan usually take longer to cook so part-way through exchange them with those in the middle. When browned turn them over and cook them on the curved side for a few minutes. Season well with salt and pepper. Line the bottom of a 10-inch earthenware dish such as a round casserole or other baking dish with the herbs. Place the onions browned side up on the herbs and pour in the wine. Cover with foil and bake at 375 degrees until tender when pierced with a knife about an hour or a little longer. Serve warm with an additional grinding of pepper and a dash of vinegar. Enjoy!
|
butter olive oil yellow onions sage fresh thyme dry white wine sherry wine vinegar
|
536,727 |
Slow Cooker Leg of Lamb
|
1. Using a small sharp knife cut 20 small pockets into the lamb leg. Poke the garlic slivers into these pockets. 2. In a small bowl mix the wholegrain mustard and the honey together. 3. Spoon some of this mixture into the pockets and pour the remainder over the whole leg. Poke rosemary sprigs into all the pockets. 4. Place an upturned saucer into the slow cooker to act as a trivet. Or alternately you can place the lamb on a base of onions potatoes and carrots. Place the lamb on this and pour the water around it. Cook on low for 8 hours.
|
leg of lamb garlic cloves honey rosemary sprig water
|
173,094 |
Company Carrots
|
Cook whole carrots in salted water until tender saving 1/4 cup cooking liquid. Cut lengthwise in narrow strips. Arrange in 9 x 9 baking dish. Set aside. Combine reserved carrot liquid with mayonnaise onion horseradish salt and pepper. To serve pour sauce over carrots. Sprinkle cracker crumbs on top. Dot with butter. Sprinkle with parsley and paprika. Bake at 375° for 20 minutes.
|
fresh carrots mayonnaise butter
|
235,905 |
Stuffed Pork Burgers
|
Stir together pesto salt and pepper in a mixing bowl. Add pork and gently combine (do not overmix). Shape pork mixture into 4 equal sized balls. Press 1 mozzarella cube into the center of each ball gently form a 3/4 inch thick patty enclosing the cheese. Lightly coat a nonstick skillet with cooking spray. Heat over medium heat and add burgers cooking in batches reduce heat to medium cooking 5 minutes per side.
|
pesto sauce salt pepper low fat mozzarella
|
12,709 |
Lemon and Garlic Roast Chicken
|
Preheat the oven to 350. On a work surface mince the garlic with 1 teaspoon of kosher salt. Transfer the garlic to a small bowl and whisk in the lemon juice rosemary sweet paprika cumin and 1/2 teaspoon pepper whisk in the olive oil. Using your fingers gently loosen the skin from the chicken breasts thighs and drumsticks; try not to tear the skin. Season the cavity of the chicken with salt and pepper and put the chicken in a roasting pan. Using a small spoon pour all but 1 tablespoon of the seasoning mixture under the skin of the chicken rubbing it into the breasts thighs and drumsticks. Rub the butter under the skin of the breast meat. Rub the remaining 1 tablespoon of the seasoned oil all over the chicken and season it with salt. Put the reserved lemon halves in the cavity of the chicken and tie the legs together with twine. Roast the chicken for about 1 1/2 hours or until the juices from the cavity run clear and the chicken is browned and crisp. Let the chicken rest in the roasting pan for 15 minutes. Tilt the chicken to drain the juices from the cavity into the pan; transfer the chicken to a carving board. Pour the pan juices into a bowl and skin the fat from the surface. Strain the juice into a small saucepan and keep warm over low heat. Carve the chicken and serve with the pan juices.
|
garlic cloves kosher salt lemon rosemary sweet paprika ground cumin hot paprika fresh ground pepper extra virgin olive oil chicken unsalted butter
|
214,684 |
Tomato or Peach or Mango Achar
|
Saute the garlic and the ginger in the oil for five minutes. Add the peppers and spices and saut a few seconds more. Add the tomato [mango or peach] and the water and reduce heat to a simmer. Cook until the achar is the consistency of catsup.
|
garlic cloves fresh ginger cumin turmeric mild curry powder salt mango water
|
406,880 |
Molasses Cake
|
Cream together brown sugar and butter. Add molasses and baking soda disolved in hot water. Add dry ingredients to mixture. Beat well. Put into greased floured 9x9x2 inch pan Bake at 350 F for 35 minutes. The following may also be added to this recipe- rasins chopped nuts or candied fruit for fruit cake.
|
brown sugar butter shortening blackstrap molasses baking soda flour allspice hot water egg
|
115,326 |
Rich Rolls
|
Combine milk butter sugar and salt; cool to lukewarm. Soften yeast in lukewarm water; stir and combine with milk mixture. Add 1/2 of flour and eggs; beat well. Add enough additional flour to form a soft dough. Turn out onto floured board; knead for 10 minutes. Place dough in greased bowl; let rise until doubled. Shape into rolls; place on greased baking sheet. Let rise until double. Preheat oven to 375 degrees. Bake for 15-20 minutes. Brush tops with melted butter. Turn out onto wire racks. Serve warm. It's supposed to yield about 4 dozen; but I only get about 18 rolls.
|
milk butter sugar salt dry yeast water flour eggs
|
203,824 |
Greek Pita Bread
|
Combine the yeast and sugar in a small bowl. Add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment. Dissolve the salt in the remaining warm water. Put the flour in a large mixing bowl making a well in the middle and put the dissolved yeast and salt water into it. With your hands blend it into a dough. You may need a bit more or less water depending on your flour. Knead the dough in the bowl with your fists for 10-15 minutes or until smooth. Pour the oil over the dough and knead it again until the oil is absorbed. Cover the dough in the bowl with a towel and set in a draft free area to rise to double it's bulk (1-2 hours) then punch it down and knead it again for a few minutes. Preheat oven to 350 degrees. Cut pieces of dough egg-size or larger depending on the size of the pita desired. Shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4\" thickness. Set 2 or 3 pitas on a lightly oiled cookie sheet and bake them on the lower rack 2-3 minutes each side. Bake longer for pita pockets. Susie's note: Pitas should be white and soft. Wrap the baked pitas in a clean towel until they are cool then store them in plastic bags to prevent them from drying out. When you are ready to use them heat a bit of oil in a skillet and fry them a minute or so on each side or until golden brown. Use them immediately because they get hard when they dry out.
|
warm water olive oil flour sugar salt
|
409,023 |
Cola Shredded Beef Tacos
|
Make sauce for beef: Wipe chiles clean with a damp cloth stem and seed and tear into pieces. Heat 1 tablespoons oil in a heavy medium saucepan over medium heat. Sauté onion and garlic until softened 1 to 2 minutes. Add chiles and cook stirring until fragrant 1 to 2 minutes. Add 1 1/2 cups water the cumin tomatoes oregano and 1 teaspoons salt. Bring to a boil then reduce heat and simmer covered until chiles are softened about 10 minutes. Purée sauce in a blender until very smooth. (I forgot to blend my sauce and my meat still came out wonderful although there were large pieces of chile in the sauce). Meanwhile season beef with the remaining teaspoons salt. Heat the remaining tablespoons oil in a 5- to 6-qt. pot over medium-high heat. Brown beef turning occasionally 10 to 14 minutes. Discard fat if any. Pour sauce into pot and add bay leaf cola and a little water if needed to barely cover meat. Cover reduce heat and simmer until beef is very tender 3 hours. With a slotted spoon transfer beef to a plate. Let cool slightly then tear into shreds discarding any fat or gristle. Meanwhile boil sauce over medium-high heat stirring occasionally until slightly thickened and reduced to about 3 cups 10 to 30 minutes. Stir in beef and heat a few minutes until hot. Remove bay leaf. Make tacos: With a slotted spoon transfer beef with some sauce to a bowl. Spoon beef into tortillas (double tortillas if they're thin) tuck in accompaniments and serve with remaining sauce if you like. Make ahead: Through step 3; chill covered up to 2 days.
|
dried ancho chiles canola oil red onion garlic cloves cumin seed diced tomato dried Mexican oregano kosher salt corn tortillas avocados sour cream
|
148,815 |
Strawberry Cream Cheese Cupcakes
|
Mix cake mix sour cream oil water in eggs in large bowl until well blended. Batter will be thick. Spoon batter into 24 muffin cups with paper baking cups. Place strawberry preserves in small bowl and stir until smooth. Place 1 cube of cream cheese in center of each cupcake; press in slightly. Place 1/4 tsp of preserves over the cream cheese. You may also press 4-5 mini chocolate chips into the cream cheese before pressing into the batter for a nice variation. Bake 18-23 minutes at 350 or until tops are golden brown and spring back in center. The cream cheese and preserves should sink into the center of the cupcake some preserve may show slightly on the top. Cool completely and frost with cream cheese frosting.
|
sour cream water eggs cream cheese
|
300,182 |
Halibut Salad
|
The halibut should have been poached in salted water. Flake into rather large pieces. Moisten with salad dressing and chill thoroughly. Mix the halibut cucumber onion salt and pepper with sufficient mayonnaise to hold the ingredients together. Serve on salad greens and garnish with capers and pimiento pieces.
|
cucumber onion salt French Dressing (Not Catalina Style) ground pepper mayonnaise capers pimento pepper
|
480,816 |
Pork Sandwich With Sauerkraut Relish
|
Preheat oven to 350 degrees F; prepare a roasting pan for the pork. In a medium saucepan heat 1 tablespoon oil over high heat; add pear slices and cook stirring occasionally until golden about 4 minutes. Add brown sugar vinegar mustard seeds and ginger; reduce heat to medium low and simmer until slightly reduced so it resembles jam about 30 minutes then let cool. Meanwhile in a skillet heat 1 tablespoon oil over medium heat and cook the bacon until crisp about 5 minutes; remove and chop. Add onion to the skillet cook over medium heat until softened 6 minutes; add sauerkraut cook stirring until most of the liquid has evaporated 3 minutes. Add pear puree (or applesauce) caraway seeds chopped bacon and cook about 1 minute; transfer to a bowl to cool. Wipe out the skillet and heat remaining tablespoon of oil over medium high heat; season the pork on all sides with salt and pepper. Brown turning occasionally on all sides 6 minutes. Transfer pork to the roasting pan and cook to an internal temperature of 140 degrees F about 10 minutes; let cool on a cutting board. Slice into 1/4-inch slices. Spread sauerkraut relish along the bottoms of the baguettes; top with pork slices and season with salt and pepper. Top with pear chutney and spinach; close sandwiches and cut into 8 sandwiches. NOTE: To make pear puree you can drain a 15 oz can of pears and puree in a blender or food processor.
|
extra virgin olive oil pears brown sugar cider vinegar mustard seeds fresh ginger bacon onion sauerkraut applesauce caraway seed French baguettes
|
40,779 |
Cajun Beef Stew
|
Pour marinade over meat in a plastic food storage bag or dish; coat beef and let stand for 15 minutes. Spray the inside of a 4 to 5 qt crock pot with cooking spray. Place potatoes in the crock pot. Mix flour and Cajun seasonings; toss with beef and marinade coating well. Place beef and marinade on top of the potatoes. Add the tomatoes. Cover and cook on low setting 7 to 8 hours or until beef is done. Stir in vegetables. Cover and cook on low setting for 30 minutes or until vegetables are tender.
|
beef stew meat potatoes flour tomatoes bell peppers onion
|
507,739 |
Seasoned Mashed Black Beans
|
Sauté onions garlic and jalapeno in skillet until tender 3-4 minutes. Add beans and broth to skillet; cook over medium heat coarsely mashing beans with a fork. Stir in cumin and cilantro. Season to taste with salt and pepper.
|
onions garlic cloves jalapeno chile black beans vegetable broth ground cumin cilantro leaf
|
421,665 |
Victorian Bacon Roli-Poli
|
Combine the Flour and Suet with the raising agents and Salt and bring together to a soft but not sticky dough with a little cold Water. Chill for 30 minutes. Mix together the miced beef with the chopped Onion Thyme and Parsley and season with Salt and Pepper. Flatten this mixture on a flexible mat or clingfilm to a rectangular shape about 30cm by 20cm.The flexible mat will help when transfering it onto the pastry. Roll the Pastry on a floured work surface with a floured rolling pin into a rectangular shape about 1/2 cm thick and slightly larger then the meat mixture sheet. Using your best knitting skills make a Lattice with the bacon rashers on top of the pastry leaving about 2 cm around the edges. Transfer the flattened meat mixture on top of the bacon and sprinkle the other fillings all over. Moisten the edges with water and roll the whole thing up into a Roli-Poli. Squish the ends together and leave the seam underneath. Place the Roli-Poli into a tin foil lined steamer basket and cover/seal with foil leaving enough space for the pastry to expand. Steam this now for about 1 1/2 hours. Carefully remove the Roli-Poli and place it into a greaseproof paper lined and oiled baking tray and put it into the oven at 180 degrees for 30 minutes to brown the surface. Once it has nicely browned take it out and leave to rest for 10 minutes. Cut into thick slices and serve.
|
streaky bacon minced beef onion parsley thyme spring onions tomatoes plain flour baking powder bicarbonate of soda salt water
|
168,242 |
Chocolate Cream Pie
|
Crust: Preheat oven to 350 degrees Fahrenheit. With cooking spray coat a 9-inch deep-dish pie plate. In a medium bowl mix crust ingredients; reserve 1 tablespoon crumb mixture for garnish. Press remaining crumb mixture onto bottom and sides of prepared pie plate. Bake until crust looks puffed and is set 10 minutes. Cool on wire rack. Filling: In bowl whisk cornstarch cocoa powder and salt; whisk in half-and-half. In saucepan heat milk sugar and chocolate over medium heat stirring to melt chocolate. Whisk in half-and-half mixture. Cook whisking until filling begins to bubble; cook whisking until very thick 1 minute. Off heat whisk in butter and vanilla. Spread in prepared crust; cover. Chill thoroughly 4 hours. Topping: Whip cream sugar and vanilla. Spread over filling; sprinkle top with reserved crumb mixture.
|
unsalted butter sugar cornstarch salt half-and-half milk sugar unsalted butter vanilla extract heavy cream sugar vanilla extract
|
96,752 |
Lance's Mint Julep
|
In a shaker for the wealthy or a jar for us poor country boys break the mint sprig and separate leaves in bottom. Add water and Equal. Crush mint and stir as vigorously as you please. Add Southern Comfort and ice (not the crushed). Shake until you think it is done. (or ice decides to be melted). In your favorite glass add 1 mint leaf (optional) and remaining ice. Strain jarred mixture over your ice/mint and let cool to acceptable temperature. Lather Rinse Repeat as necessary.
|
of fresh mint water Equal sugar substitute mint leaf
|
196,316 |
Coffee Can Cheese Bread
|
Combine milk water sugar oil and salt in a saucepan. Heat over low heat until blended. Combine 1 1/2 cups flour and yeast in a large mixing bowl. Add liquid mixture to flour; beat until smooth. Blend in eggs cheese and pepper. Stir in 2 cups of flour to make a stiff batter. Beat until smooth and elastic. Spoon into 2 greased 1-pound coffee cans. Cover with the plastic lids. Let rise in a warm place for one hour or until light and bubbly. Batter should be 1/2 inch below can cover. Remove lids. Bake at 375 degrees for 30-35 minutes. Cool for 15 minutes. Remove from cans and cool on a wire rack.
|
milk water sugar salt flour eggs sharp cheddar cheese pepper
|
327,481 |
Classic Minestrone
|
In a soup pot heat olive oil over medium flame. Add onion carrot celery red pepper flakes rosemary 1 1/2 tsp salt and 1/4 tsp pepper. Cook stirring occasionally until onion begins to turn golden 5-8 minutes. Add tomatoes and cook until liquid begins to evaporate 1-2 minutes. Add potato cabbage beans and 7 c water. Bring to a boil and add green beans. Reduce to a simmer cover and cook 20 min or until all the vegetables are tender. Season with salt and pepper. Add garlic and basil. Serve sprinkled with Parmigiano and a drizzle of extra virgin olive oil.
|
olive oil red onion carrots celery rib red pepper flakes fresh rosemary dried rosemary coarse salt ground black pepper whole canned tomatoes potato savoy cabbage green cabbage cannellini beans green beans garlic clove fresh basil leaf parmesan cheese
|
193,205 |
Crock Pot Juicy Italian Wedding Meatballs
|
Pop the meatballs in the microwave for 1 minute on defrost so you can quarter them. Combine rest of ingredients except pasta in crock pot and cook all day on low. Add the pasta during the last hour of cooking. Freezes well.
|
chicken broth carrot celery frozen chopped spinach pepper romano cheese acini di pepe pasta
|
154,257 |
Creamy Chicken Tomato Tortellini
|
Cook pasta according to package directions; drain. Return pasta to cooking pot; stir in remaining ingredients. Cook on low heat 5 minutes or until heated through stirring occasionally.
|
Italian-style diced tomatoes alfredo sauce
|
517,097 |
Chocolate Macaroon Bites
|
Line 9x9 baking pan with foil. Pour chocolate chips into pan and place in oven as it heats for about 5 minutes or until chocolate is soft then spread in an even layer. Sprinkle almonds on top pressing into chocolate lightly. Beat egg in small bowl until foamy. Beat in sugar until well blended then fold in coconut by hand. Spread evenly on top of chocolate layer. Bake for 15 minutes at 350 or just until coconut is set. Cool at room temperature then chill. Once completely set pull out of pan in one piece and cut into 1\" squares.
|
egg sugar flaked coconut
|
501,495 |
Fiery Thai Salsa
|
Combine all ingredients in large bowl. Season with salt. Cover and refrigerate until juicy about 1 hour. Stir before serving cold.
|
cucumbers green onion radish of fresh mint fresh ginger fresh lime juice sugar garlic garlic
|
222,645 |
Stir-Fried Shrimp
|
Cut peppers and carrot into julienne strips. Heat oil in stir fry pan or skillet. Add vegetables and cook for 3 minutes. Add shrimp and cook for 3-5 minutes until shrimp turn pink. Combine the cornstarch brown sugar ginger orange juice and soy sauce until smooth. Add to stir fry. Bring to a boil and cook for another 2 minutes or until thickened. Serve over hot cooked rice. May add broccoli and cauliflower if desired. I added onion and mushrooms.
|
green pepper carrot olive oil raw shrimp cornstarch brown sugar ground ginger soy sauce
|
478,251 |
Sour Cream Pilaf
|
Saute almonds in 1 tbsp butter in a small skillet until lightly browned; remove from heat and set aside. Combine rice and next 7 ingredients (stopping before sour cream) in a large saucepan. Bring mixture to a boil; cover reduce heat and simmer 20 to 25 minutes or until the rice is tender and the liquid is absorbed. Turn the heating element off but leave the rice on the hot eye. Remove and discard the bay leaf. Add the sour cream and mushrooms to the rice mixture; stir well. Check to make sure the rice is still hot -- if not turn the eye back on low heat to heat the sour cream/rice mix. Transfer rice to a serving dish; sprinkle with the almonds and parsley. Serve immediately.
|
butter long-grain rice chicken broth butter onion fresh lemon juice salt pepper bay leaf sour cream button mushrooms fresh parsley
|
441,797 |
American Goulash With Peppers
|
Heat oil in a 12-inch skillet over medium-high heat. Add the bell peppers onion salt pepper flakes and bay leaf. Cook until the onions are softened and turn translucent. Stir in the tomato paste and paprika cook 1 to 2 minutes. Add the garlic and jalapenos and cook 30 seconds then toss in the ground meat and dried oregano and cook breaking up with a spoon until no longer pink. Pour in the diced tomatoes tomato sauce and Worcestershire. Bring to a boil and add in the dried and chopped spinach. Reduce to a simmer and continue to cook about 20 minutes (while you prepare the pasta.). In a large pot bring water to a boil and prepare your pasta as directed on the package. Once done drain well and return to the large pot. Salt and pepper your meat sauce to taste and remove the bay leaf. Pour the sauce into the large pot with the pasta. Stir until well combined and the pasta is coated.
|
olive oil onion bell peppers bay leaf red pepper flakes salt tomato paste paprika garlic cloves dried oregano diced tomatoes tomato sauce Worcestershire sauce frozen spinach pasta
|
353,519 |
Tahitian Supper (Not Really)
|
ix brown sugar and cornstarch in a sauce pan. Add water juice from canned pineapple and vinegar; cook until thick. Cut Spam into 1 inch cubes and stir into sauce. Add pineapple chunks cut bell pepper into 1 inch chunks and add into the sauce. Keep cooking until hot; at least 10 minutes. Serve over hot rice.
|
brown sugar pineapple chunks in juice cider vinegar green bell pepper cornstarch water
|
191,168 |
Gram's Chicken and Noodles
|
In a large stockpot place the whole chicken the water broth and bouillon cubes and slowly bring to a light boil; boil uncovered for about 45 minutes - 1 hour until chicken is done through but not yet falling off the bone. Remove chicken and set aside to cool a bit. Cool the broth and skim the fat off I use a fat seperator for this returning the de-fatted broth to the washed stockpot. When chicken is cool enough to handle but still warm pull off the skin and seperate the meat from the bones leaving chunks in good bite-sized pieces. Set aside or refrigerate. At this point everything can be refrigerated and kept for 2 days. Bring stock to boil and add the thawed noodles a handful at a time and boil for about 45 minutes stirring often to prevent them from sticking together. In this time the liquid will become thicker like a gravy. If you feel you would like more liquid add canned chicken broth to your taste. It's ready to eat now but I always keep it on the stove with the heat turned off for a couple hours to blend. Reheat gently and serve.
|
roasting chickens water chicken bouillon cubes
|
164,204 |
The Best Pizza Dough Ever
|
Dissolve yeast in warm water in a bowl. Stir in oil sugar salt and FOUR cups of the flour. Beat until smooth. Turn dough onto a floured surface. Knead in enough flour to make dough easy to handle. Knead til smooth 3 to 5 minutes. Place in a greased bowl. Cover and let rise in a warm place til double in size (about 45 minutes). Add your favorite toppings of tomato sauce seasonings like oregano sweet basil chili powder and toppings like bacon ham pineapple pepperoni mushrooms green pepper or cooked hamburger and top with mozzarella cheese. Bake pizzas 425°F for 25-30 minutes.
|
active dry yeast warm water sugar salt flour
|
153,913 |
Lori's Island Chicken
|
Combine the peanuts and coconut in a bowl. Season lightly. In another bowl place rice powder. Prepare chicken. Dredge in rice powder. Dip in egg then coconut mix to coat. Place on racks over a baking sheet. Chill 1 hour. Bring back to room temperature. Heat about 1 inch of oil in a deep wide skillet. Fry half of the strips until golden all over about 6-9 minutes. Drain well on paper towels. Keep warm in a low oven while preparing rest. Meanwhile combine the rest to make salsa. Serve on top.
|
unsweetened coconut rice powder boneless skinless chicken breast halves eggs canola oil garlic clove fresh ginger tomatoes serrano chili mango soy sauce honey curry paste
|
319,607 |
Potatoes Boursin
|
Preheat oven to 400. Butter 9 X 13 inch baking dish. In a saucepan stir whipping cream and cheese on medium heat until smooth. Layer the baking dish with half the potatoes and half of the sauce then the other half of potatoes and sauce. Sprinkle with parsley. Bake at 400 for 1 hour uncovered.
|
boursin cheese new potatoes parsley
|
432,942 |
Super Simple Caprese Pasta Salad
|
Boil pasta to box directions in liberally salted water. Drain well. Quarter tomatoes (and cheese if necessary) Slice basil very thin. Combine tomatoes cheese and basil. Salt and pepper heavily. Toss together with pasta oil and vinegar. Let rest an hour at least to combine flavors.
|
pasta cherry tomatoes mozzarella cheese basil extra virgin olive oil sea salt fresh black pepper
|
174,996 |
Thomas Keller's Eggplant (Aubergine) Chutney
|
In a small skillet combine curry powder cinnamon stick and clove and place over medium heat toasting until aromatic; removed from the heat and wrap the spices in cheesecloth with the lemon and orange zest and tie the cheesecloth to make a sachet. In a medium saucepan combine 2 tablespoons of olive oil and the shallots and saute over low heat until the shallots have softened--about 4 minutes. Add the tomatoes red wine sugar lemon and orange juices and the sachet. Simmer until the liquid has reduced and the mixture resembles a marmalade--about 20 to 25 minutes. Remove from heat and discard sachet. In a large skillet over medium heat heat 2 tablespoons olive oil and then add the eggplant and saute until tender--about 5 minutes. Drain eggplant on paper towels set on a rack. Return the skillet to the medium heat add two more tablespoons of oil and when the oil is warm add the zucchini and yellow squash and saute that until tender--4 to 5 minutes. Drain the zucchini and squash. Note: Dish can be prepared in advance to here and chilled for several hours; if it is chilled bring to room temperature before proceeding. Reheat the tomato mixture and whisk in the remaining 2 tablespoons of olive oil. Add butter one piece at a time whisking to emulsify the sauce. (this step can be omitted to \"veganize\" the recipe). Add the eggplant zucchini and yellow squash. Fold in red and yellow peppers and parsley. Serve warm. If served as a base for skate (as at The French Laundry) this serves six; as a condiment or as part of an appetizer plate it will serve more--the yield is roughly 6 cups.
|
curry powder cinnamon stick clove lemon zest of orange zest of extra virgin olive oil shallot tomatoes red wine sugar lemon juice eggplants zucchini butter roasted sweet peppers parsley
|
148,880 |
Chocolate Peppermint Pizzelle Sandwich Cookies
|
COOKIES:. Whisk the flour cocoa baking powder cinnamon orange zest and salt together in a large bowl. In another medium bowl briskly whisk the eggs sugar and melted butter together until smooth and evenly combined. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizzelle batter starts to clump up in the whisk switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag put a big round tip in it and fill with the pizzelle batter.) Preheat a pizzelle iron until a drop of water sizzles on the hot surface about 10 minute Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron about 30 to 45 seconds. Open and remove cookie from the iron cool on a rack. Repeat with remaining batter. FILLING:. Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted about 3 minutes depending on the power of your oven; stir until smooth. Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract. To serve pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to make a sandwich. Serve now or keep tightly covered for up to 1 week.
|
all-purpose flour baking powder ground cinnamon orange zest fine salt eggs granulated sugar Splenda sugar substitute unsalted butter confectioners' sugar unsalted butter
|
73,933 |
Floating Hands Halloween Punch
|
FLOATING HANDS:Water or juice Pair of clear plastic gloves Rubber bands or twist ties Pour water or juice into gloves adding enough liquid to fill loosely but not so full that fingers will not move. Fasten closed with rubber bands or twist ties. Place on a paper towel lined baking sheet. Freeze for 3 hours (water) to 6 hours (juice) or until firm. Make more than one pair if you would like to replace the\"hands\" when they melt. PUNCH: Combine Juicy Juice Punch and lemonade concentrate in a large bowl; slowly stir in soda. Carefully cut gloves from hands with scissors and float hands in the punch. When the hands have melted replace with a new pair!
|
aracter(0
|
226,178 |
Fruit Medley With Mint and Lime
|
Combine first 5 ingredients in a large bowl; cover and chill. Carefully remove 6 (2-inch) strips of rind from limes using a vegetable peeler making sure to avoid the white pithy part of the rind. Combine lime strips water sugar and 6 mint sprigs in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Discard lime strips and mint sprigs; cool. Stir in chopped mint juice and grated rind. Pour over fruit tossing gently to coat. Garnish with additional mint sprigs if desired.
|
green seedless grape red seedless grapes plums nectarines limes water sugar mint sprigs of fresh mint fresh lime juice lime rind mint sprig
|
310,364 |
Senegalese Chicken and Vegetable Curry
|
Brown chicken in oil. Add salt and pepper. Remove from the pan. Add onions to the same pot along with the bell pepper. Saute for 5 minutes. Add the remaining vegetables curry powder thyme cayenne and salt. Simmer for 10 minutes. Return chicken to the pan. Add tomato sauce. Bring to a simmer and cook for 30 minutes. Add vinegar stir well and serve over rice or couscous.
|
chicken olive oil salt pepper onions bell pepper carrot eggplant cauliflower potato curry powder thyme cayenne pepper salt tomato sauce cider vinegar rice couscous
|
204,135 |
No Guilt Hot Fudge Sauce
|
In a small saucepan whisk together the cocoa coffee crystals Splenda and salt. Gradually add the milk and stir over medium-low heat until smooth. Simmer 1 minute stirring constantly. Add the chocolate chips stirring until melted. Remove from heat and stir in the vanilla. Store in the refrigerator. (Store? Is he kidding? I eat it right out of the pan with a spoon!). * Serving size = 1 tablespoon.
|
instant coffee crystals Splenda granular salt 2% evaporated milk chocolate chips vanilla extract
|
361,039 |
Blueberry Bran Muffins
|
Preheat oven to 375ºF. Prepare muffin tins with paper liners. In a large bowl cream butter with sugar until smooth. Add eggs milk 1/2 of the flour baking powder cinnamon nutmeg vanilla and salt. Mix just until thoroughly blended. Gently mix in remaining flour (mixture will still be a bit lumpy). Fold in blueberries and bran. Fill muffin liners about 1/3 full and bake until golden brown about 25-30 minutes.
|
golden brown sugar brown sugar butter milk eggs flour baking powder cinnamon nutmeg vanilla salt blueberries
|
254,102 |
Avocado/Black Eyed Pea Salsa
|
Prepare the salad dressing by blending the mix with the water and vinegar. Combine the vegetables and dressing. Serve with tortilla chips. This can be prepared ahead of time and chilled.
|
black-eyed peas avocados frozen corn red bell pepper vinegar water
|
325,759 |
Beet Jelly With Lemon
|
Cook beets in water until tender. Drain and reserve juice. Combine reserved juice drink powder and pectin in large pot. Stir and bring to a boil over medium-high heat. Boil 6 minutes without stirring. Stir in sugar and salt. Return to a boil. Boil rapidly on high for 1 minute. Skim of foam. Pour into hot sterlized jars to within 1/4 inch of top. Place sterlized metal lids on jars and screw metal bands on securely. For added assurance against spoilage you may choose to process in a boiling water bath for 5 minutes.
|
beets water granulated sugar table salt
|
475,769 |
Up Town Spinach Salad With Spicy Asian Dressing
|
Mix the salt and pepper to together in a bowl and set aside. Pat the shrimp dry and place them in a food processor. Add in the old bay and pulse gently til you get a corse ground texture. Divide the shrimp into 6 portions. On your counter line up your hard cooked eggs the shrimp the beaten egg in a cereal bowl and 2 dinner plates. Spread the hash browns out on one plate and season them with a couple of pinches of the salt and pepper mixture. Place a boiled egg in your palm and cover it completely with a portion of shrimp. Roll it in the beaten egg and set it on top of the hash browns. Repeat with the rest of the boiled eggs. Press as many of the hash browns as you can around the eggs forming a ball. Set them on the clean plate and chill until the oil is ready. Save the left over hash browns. Heat the canola oil to 350. in a large deep heavy pot or a deep fryer. In a small pot whisk together the chilli sauce white wine vinager and extra virgin olive oil and set over a low heat to warm. When the oil is hot place 2 to 3 of the eggs gently into the pot do not crowd them. Cook for 4 minutes turning once half way though. Place on a cooking rach and sprinkle with the salt and pepper mix while hot. Remove any loose hash browns to the rack also. Repeat till all the eggs are done. Fry the leftover hash brown up and drain. Toss the spinach red bell pepper and green onions with 1/3 cup of the warm dressing. Pile the spinach onto 6 salad plates. Sprinkle on the tomatoes and loose hash browns. Cut the eggs in half and place them in the center of the spinach yolk side up. Sprinkle them with salt and pepper mix and serve them with the extra dressing on the side.
|
fresh shrimp egg hard-boiled eggs salt black pepper canola oil red bell pepper green onion grape tomatoes white wine vinegar extra virgin olive oil
|
151,934 |
Banana Smoothies
|
Add all ingredients to blender and blend until smooth. Serve in glasses chilled in the freezer. Dip rims in sugar before serving.
|
bananas coconut milk lime juice of allspice vanilla spiced rum
|
197,920 |
Herbed Feta Spread
|
Combine feta cheese cream cheese milk and pepper in a small mixing bowl. Beat with an electric mixer on medium speed until mixture is well combined and of desired spreading consistency. Cover and chill until ready to serve up to 3 days.
|
reduced-fat cream cheese milk fresh ground pepper
|
215,321 |
Mick Mcgurk's Cheese Biscuits (Cookies)
|
Preheat oven to 350 degrees Fahrenheit. Melt butter in a large bowl. I do this in the microwave. Add flour cayenne and salt. Mix well. You can use a hand mixer at this stage. Add grated cheese and mix well. You may need to use a wooden spoon to mix. Please use a nice cheese that has some bite. Shape dough into one-inch balls. Roll in coconut. Flatten each ball slightly with a fork. Place on a cookie sheet and bake until golden -- about 12-15 minutes. Keep an eye on them especially if your oven runs hot.
|
butter self-raising flour cayenne pepper salt cheddar cheese
|
407,813 |
Limoncello Raspberry Torte
|
In a small bowl using a fork mash 3/4 of the berries. Add the sugar and liqueur. Mash until fruit is broken down but still slightly chunky. Refrigerate for 20 minutes and up to overnight for flavors to meld. When ready to serve put the cheese on a plate with a rim. Fold the remaining whole berries into the chilled berry/liqueur mixture until combined and spoon it over the top of the cheese. Serve with a cheese knife to smear the delicious mixture on the shortbread cookies.
|
fresh raspberries powdered sugar
|
415,329 |
Julia Child Supremes De Volaille Aux Champignons (Chicken Breast
|
Preheat oven to 400 degrees. Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy oven-proof casserole about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt. Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them cover casserole and place in hot oven. After 6 minutes press top of chicken with your finger. If still soft return to oven for a moment or two. When the meat is springy to the touch it is done. Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes). To make sauce pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat taste for seasoning and add drops of lemon juice to taste. Pour the sauce over the chicken sprinkle with parsley and serve immediately.
|
boneless skinless chicken breasts lemon juice salt white pepper butter shallots green onion fresh mushrooms salt madeira wine dry white vermouth parsley
|
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.