RecipeId
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99,489 |
Stock, Chicken
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Combine all ingredients in a large pot. Bring to a boil skimming off any foam. Reduce heat to low cover partially and simmer for two hours. Cool in an ice bath to room temperature. Strain into a large bowl. Discard vegetables. Remove white chicken meat and save for another use if desired. Refrigerate stock overnight or until fat congeals. Skim off and discard fat. Use the entire batch to make soup or freeze in ice-cube trays for up to three months.
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chicken carrots leeks cold water salt ground pepper
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276,866 |
Sherbet Punch
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place sherbet in punch bowl. pour juice ans soda over sherbert. spoon juices over sherbet throughout to make the punch creamy. the sherbet will keep punch chilled but you can chill the juice and soda prior and mix the punch up an hour before the party and it should be grrrreat!
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aracter(0
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425,295 |
German Pickled Beet Salad (Vegan)
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Cut the tops off the beets leaving about 1\" of the stem intact. Scrub the beets well then add them to a large pot with enough cold water to cover them by about 2\". Add 1 tsp of the salt and bring to a boil. Once the boiling point is reached reduce heat to low and cover the pot. Simmer until the beets show little resistance when pierced with the tip of a sharp knife. This may only take 30 minutes for young beets much longer for more mature ones. Keep them consistently covered with water. Once cooked drain the beets reserving a small amount of the cooking liquid (about 1/4 cup). (You may or may not need this later on so don't worry if you forget). When the beets are cool enough to handle slip off the skins and then cut them crosswise into 1/8\" slices. Place them in a deep glass or ceramic bowl. In a medium saucepan bring the red wine vinegar onion cloves coriander peppercorns and remaining 1 tsp of salt to a boil. Immediately pour over the beets. It should cover them if not add more wine. Cool to room temperature then cover well and refrigerate for at least 24 hours. Before serving discard the whole cloves and peppercorns. Beat the olive oil and horseradish together in a small bowl and add to the beets. Mix gently but thoroughly. If you think the sauce is going to be too thick you can now use that reserved cooking liquid to thin things down (beat in with the olive oil and horseradish) or use a bit of plain water.
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beets sea salt red wine apple cider vinegar onion whole cloves coriander powder whole black peppercorns olive oil
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408,584 |
Anytime Pasta Salad
|
Cook pasta according to instructions rinse and let cool. Blanche (submerge in boiling water) broccoli and pea pods for 2 minutes drain and rinse with cool water. Add all vegetable to noodles. Mix well with dressing and chill overnight. You can add or take out vegetable that you want in your pasta salad.
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broccoli red onion green pepper zucchini pitted black olives cherry tomatoes sweet basil salt lemon juice garlic-flavored red wine vinegar olive oil fresh parmesan cheese
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306,371 |
My Schnitzel Recipe, (Or Fried Chicken Tenders)
|
Rinse chicken breast in cold water. Pound to 1/4\" thickness with flat side of meat tenderizer. Slice chicken into strips or nuggets. In a medium sized flat bottomed dish combine matzo meal garlic salt and pepper. Mix well. In a separate flat bottomed dish beat three eggs. Heat oil in a deep fryer or skillet until the surface shimmers about medium high. Dip chicken strips one at a time into eggs then dip the egg soaked strip into the matzo meal mixture to coat. DIP THE STRIP A SECOND TIME into the eggs and once again into the matzo meal to coat. Put the strips carefully into the hot oil and fry until golden brown about 6-8 minutes. If using a skillet turn strips half way through. Drain on paper towels.
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boneless skinless chicken breasts matzo meal coarse black pepper eggs
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159,773 |
Sausage Gravy Breakfast Skillet
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Heat 10-inch cast iron skillet over medium heat. Add sausage and cook until browned. Meanwhile in medium bowl combine gravy mix and 2 cups of the milk; whisk until smooth. Pour over sausage in skillet. Cook and stir over medium heat until thickened and bubbly. Stir in diced eggs. Remove from heat. In medium bowl combine cornbread mix and sugar with remaining milk; stir until smooth. Pour evenly over sausage mixture. Bake at 400°F for 22 to 28 minutes or until cornbread is golden brown.
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milk hard-boiled eggs sugar
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161,369 |
Stuffed Chicken Chests With Sweet Potatoes
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Make Stuffing for Chests-Saute in butter: Raisins green pepper garlic onion coconut. Once softened add bread crumbs ground Ginger diced mango beaten egg and white wine. Mixture should be moist and thick. Rinse and dry each chicken chest. Place approximately 2-3 Tbls stuffing mixture in each one (amt will depend on size of chest and pocket). Place each stuffed chicken chest in 13 x 9 casserole dish. Brush each chest with 1 teaspoons Olive Oil. Add 1 cup each of White Wine and Chicken stock to dish. Bake approximately 45 min or until done and juices run clear. While chests are baking in oven - Microwave the Sweet Potatoes until soft. (Time is approximately of 5 - 7 min for 4 potatoes in 1100 watt microwave). When potatoes are done remove from microwave and cool until easy to handle. Scoop potato into bowl. Mash until smooth. Add 2 Tbls. Butter 1 Tbls Brown Sugar & 1 Tbls. Lime Juice. Mix well. Return to microwave to heat thoroughly (approx. 2 min or less). To serve/plate Stuffed Chicken Chests -. Place large scoop of Sweet Potato mixture on individual plate. Just to side touching the potatoes place baked chicken chest. Top with approximately 1 Tbls. pan drippings if desired.
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boneless chicken olive oil white wine low sodium chicken broth coconut raisins onion green pepper garlic clove butter ground ginger white wine egg mango sweet potatoes butter brown sugar lime juice
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470,974 |
Southwestern Pizza Con Queso
|
Preheat oven to 450 degrees. Place pizza crust top side down on a baking sheet bake 4-5 minutes or until crust is golden brown and crisp. Remove from oven and turn crust top side up. Shred chicken and add oil to heat over medium heat 1-3 minutes or until shimmering. Cut bell peppers and onion into thin slices. Add bell peppers onion and seasoning mix to a mixing bowl toss to coat. Add vegetable mixture to skillet cook 2-3 minutes or until tender. Add chicken cook 1 minute or until heated through. Remove skillet from heat. Spread salsa con queso dip over crust to within 1 inch of edges. Top evenly with chicken mixture sprinkle with cheese. Bake 7-8 minutes or until cheese is melted. Remove from oven and cut into wedges.
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red bell pepper green bell pepper red onion monterey jack cheese
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296,129 |
Lentils With Zucchini
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Place lentils water & turmeric in a pot over medium heat & bring to a boil. Continue cooking removing the froth from the top from time to time. In a separate pot heat half the ghee. Saute onion & garlic till golden. Stir in ginger chili & zucchini. Mix thoroughly & continue to cook for 5 minutes. Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot lower the heat & cook for 15 minutes. In the remaining ghee toss in the cumin seeds & heat till they sizle & change colour. Serve lentils hot with the ghee/cumin seeds.
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lentils water turmeric ghee garlic cloves fresh ginger green chili pepper zucchini garam masala cumin seed salt
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8,217 |
Flavored Seasoned Salt
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Place all but the salt and sugar in a coffee grinder used for only herbs and grind. Mix in with to sugar and salt. To make the brine add 1/2 cup mixture to 1 quart liquid be it water apple juice & or beer.
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sea salt peppercorns garlic powder dried rosemary brown sugar bay leaf thyme cloves
|
65,407 |
Best Ever Cheese Ball
|
Let the cream cheese soften a bit on the counter. Chop green pepper and green onion as fine as possible. Drain pineapple repeatedly (the more moisture you can get out of it the better your cheeseball will form). Combine all ingredients in small bowl. Chill for 1/2 hour. Form into a ball and if desired roll in chopped pecans. Chill until ready to serve.
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Philadelphia Cream Cheese green bell pepper green onion Accent seasoning crushed pineapple pecans
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172,582 |
Barbecued Spicy Beef Minute Steaks
|
Preheat the BBQ to 160°C. Cut each minute steak across the grain. Divide the spices evenly among the five pieces on one side of the steaks. Or adjust amounts to your tastes. Turn the steaks over and brush one tablespoon of sauce on each of the steaks. Put the steaks on the grill spicy side down for eight minutes. Turn over and let it grill for another eight minutes. It should be medium well. You can put it on for longer or shorter depending on how you like your minute steaks.
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garlic powder salt white pepper
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11,161 |
Meat Sauce Loaf
|
Cut the very top off the loaf of bread not in half just a thin sliver off the top and then scoop out the insides (save that and the top sliver for croutons). Make spaghetti sauce as you normally would with the hamburger sausage or however you normally prepare it. Apply a layer of mozzarella cheese in bottom of bread loaf then a layer of the spaghetti sauce then more mozzarella then another layer of spaghetti sauce. Do this until the loaf is full. The final layer should be the cheese. Place on baking sheet and bake until hot and top layer of cheese is melted. Cool for about 10 minutes slice and eat. Serve with Italian salad.
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ozzarella cheese
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11,430 |
Sky High Biscuits
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In bowl combine dry ingredients. Cut in butter til mix resembles small peas. Add egg and milk stirring quickly and briefly. Knead lightly on floured board. Roll or pat gently to 1 inch thickness. Cut into 1-2 inch biscuits. Place on greased cookie sheet. Bake at 450 degrees for 12-15 minutes .
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flour whole wheat flour baking powder sugar salt cream of tartar butter egg milk
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287,976 |
Beef Kwantung
|
Cut onions into 1-inch pieces. Cut the steak into 1/2x2 inch strips. Cut the tomatoes into wedges. Heat oil in a wok or large fry pan. Saute garlic mushrooms celery and onions for 1-2 minutes. Add the steak and continue to saute until browned. Add snow peas soy sauce and tomatoes and stir well. Mix corn starch into chicken broth until smooth. Stir into meat and vegetable mixture. Cook until clear and thickened. Serve over hot rice.
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garlic clove celery green onions snow peas soy sauce tomatoes chicken broth cornstarch
|
130,934 |
Jasmine Bath Salts
|
Mix salt with coloring until you get the shade of blue you want. You can add more color for a darker shade if you like. Add as much or as little fragrance as you want and mix well. Add 2 tbsps. to your bath and enjoy!
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aracter(0
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89,163 |
Kentucky Burgoo
|
Mix all ingredients except the barbeque Put in crock pot Pour barbeque sauce on top. Cook 6-8 hours on low setting. Stir before serving.
|
whole kernel corn green peas baby lima beans potato onion tomato sauce barbecue sauce
|
299,641 |
Baked Alfredo Ravioli Chicken OAMC
|
spray 9x13 pan with cooking spray. combine all ingredients into a large bowl. stir gently to combine. pour into pan. cover with foil and freeze. to serve from frozen. thaw. preheat oven to 350 degrees. keep foil on and bake for about one hour until bubbly.
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fat free chicken broth zucchini red bell pepper tomatoes green onion low-fat alfredo sauce parmesan cheese salt black pepper
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492,665 |
Easy Shepherds Pie
|
1 Peel and quarter potatoes boil in salted water until tender (about 20 minutes). 2 While the potatoes are cooking melt 4 Tablespoons butter (1/2 a stick) in large frying pan. 3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions or after the meat has initially cooked. 4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook uncovered over low heat for 10 minutes adding more beef broth as necessary to keep moist. 5 Mash potatoes in bowl with remainder of butter season to taste. 6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well. 7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
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ground beef round onion potatoes potatoes butter beef broth Worcestershire sauce salt pepper
|
10,026 |
Mixed vegetable in hot pepper
|
BOIL all the vegetables together. Heat the oil in a wok or sauce pan. Saute the garlic juliennes of ginger dry red pepper and spring onions until fragrant. Add the sugar and the boiled vegetables along with the water and cook on high flame. When the mixture is boiled blend the corn-flour into it. Season to taste. Stir for one or two minutes. Remove from heat and serve hot.
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cauliflower carrots Chinese cabbage mushrooms broccoli florets bamboo shoots asparagus salt cornflour soya sauce garlic spring onions ginger sugar water
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40,681 |
strawberry nectarine Smoothie
|
dd all incredients to blender and blend until smooth.
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soymilk nectarines strawberry
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48,779 |
Chocolate Cherry Jewel Cake
|
In a large mixing bowl combine flour sugar baking soda cinnamon and salt. In a separate bowl combine eggs oil and vanilla. Mix well and add to flour mixture. Stir in by hand the cherry pie filling chocolate chips and pecans. Pour into a greased and floured 10-inch bundt cake pan. Bake at 350 degrees for one hour. Remove from oven and cool on wire rack for 15-20 minutes. Remove cake from pan and allow to cool. Sift confectioners sugar over top of cake.
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all-purpose flour sugar baking soda ground cinnamon salt eggs vanilla cherry pie filling pecans confectioners' sugar
|
113,410 |
Chocolate Candy Cake
|
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake making sure not to go through to the bottom. In a saucepan over low heat combine sweetened condensed milk and caramel topping stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. Let cake cool completely then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
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eggs water sweetened condensed milk
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415,068 |
Beetroot, Carrot and Parsnip Chips With Fleur De Sel
|
Heat the oil. Peel the beetroot carrots and parsnips and slice them into chips using a mandolin. Place them on paper towel. Plunge the chips into the hot oil shaking to ensure that they are not sticking together. Remove when crisp about 2 minutes. Drain on paper towels. Repeat and fry them in batches depending on the desired quantity. Season with the sel de fleur salt (mixed with herbs or spices if using) before serving.
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beets carrots parsnips fleur de sel fresh herb ground cumin curry powder
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224,299 |
Fast and Easy Pita Pizza in Less Than 10 Minutes!
|
ok ready? here's the \"hard\" part. Pre-heat oven to 350 degrees. Split open the pita bread to make two flat round halves. Spread spaghetti/pizza sauce with a spoon. Drop the sauce with the spoon and use the flat back-end of the spoon to spread. Spread mozzarella cheese on top. Dash of your favorite spices. Cook 5-7 minutes depending on how toasty you want the bread. Enjoy!
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ozzarella cheese
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68,456 |
Southwestern Biscuit Bread Pudding
|
Bake biscuits according to package directions. Cool and break into 1-inch cubes. Spray a 13x9 inch baking dish with Pam. Melt butter in skillet and sauté the bell peppers jalapeno pepper onion and corn kernels until soft. Remove from heat and allow cooling. In a large bowl beat the eggs and add the crumbled biscuits heavy cream blue cheese and the cooled corn mixture. Add salt and pepper to your taste. Pour into prepared baking dish sprinkle with cheddar cheese. Bake in preheated 350°F oven for 30 to 35 minutes until the pudding has set.
|
butter frozen whole kernel corn green bell pepper red bell pepper onion heavy cream eggs blue cheese cheddar cheese
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458,014 |
Melting Fish
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Mix the mayo ginger onions garlic black pepper salt and juice of 1 lemon into a bowl. Set aside. Slice the last lemon into slices and set aside. Place the fish onto of a sheet of foil large enough so you can wrap it completely. Stuff the fish with at least 3/4 of the mix and cover the outside of the fish with the rest. Place the lemon slices on top and around the fish. Wrap the fish in foil so that the juices will not leak out. Place in a hot oven or barbecue grill until fish is thoroughly cooked. Unwrap and enjoy.
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salt lemons onions garlic clove black pepper mayonnaise tomatoes
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95,679 |
Ribbon Nut Bread
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Preheat oven to 350 degrees. Mix cream cheese sugar and egg mixing until well blended. Combine the dry ingredients in a large mixing bowl. Combine the oil milk eggs and lemon peel in a small bowl. Add the oil mixture to the dry ingredients mixing until just moistened. Fold in the nuts. Pour 1 cup of the batter into a greased 9 x 5 loaf pan. On top of the batter add the cream cheese mixture. Cover this with the remaining batter. Bake at 350 degrees for 1 hour. Cool for 10 minutes and remove from pan.
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cream cheese sugar egg flour sugar brown sugar baking soda salt milk eggs lemon rind of
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286,559 |
Cheese, Egg and Bacon Pie
|
Mix cornflakes and 2 tablespoons melted margarine; reserve 1/4 cup. Spread remaining cornflake mixture in ungreased pie plate 9 x 1 1/4 inches or quiche dish. Heat 1/4 cup margarine in 10-inch skillet over medium heat until melted. Beat eggs milk chives seasoned salt and pepper with hand beater. Pour egg mixture into skillet; add 6 slices crumbled bacon. Cook over low heat stirring gently until eggs are almost set. Quickly spoon into pie plate. Arrange cheese overlapping slightly around edge of plate. Sprinkle with reserved cornflake mixture and additional 2 slices crumbled bacon. Bake uncovered in 375 degree oven until cheese is melted and eggs are firm 10-15 minutes.
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margarine butter margarine butter eggs milk chives seasoning salt pepper bacon process American cheese
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252,128 |
Noah's Ark Famous Clam Chowder
|
Sautee onion in butter for 2-3 minutes. Add clams soups and half & half. Simmer 3 hours of put in a crock pot for 6 hours on low.
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butter onion clams New England clam chowder half-and-half cream
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358,073 |
Crosby's Molasses Sponge Cake
|
Beat egg yolks until thick and lemon colored. Gradually add sugar and molasses beating after each addition then beat 3 minutes longer. Stir in orange rind lemon rind and juice. Add sifted flour and salt 1/3 at a time. Beat well after each addition. Beat egg whites until stiff and fold into cake batter. Bake at 325F for 35-40 minutes in an ungreased 9-inch tube cake pan.
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eggs sugar molasses lemon rind lemon juice cake flour salt
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72,932 |
Breakfast Soup Aka Bacon and Egg Soup
|
In Dutch oven cook bacon until crisp stirring occasionally to keep pieces separate. Remove and drain bacon; keep warm. Discard all but 4 tablespoons of the drippings. Over medium heat stir the flour into the drippings blending well. Cook roux over medium heat for two minutes stirring constantly. Add water bouillon cubes (or substitute 9-10 cups ready made chicken bouillon) both kinds of pepper and salt (if using). Heat to boiling stirring frequently until slightly thickened and bouillon cubes are dissolved. Add freshly grated potatoes and instant onion; simmer for ten minutes. In bowl mix eggs nutmeg parsley and Parmesan cheese. Stir into simmering soup and continue stirring constantly for three minutes. Eggs will separate into \"rags\"--just like the classic Italian Straciatella Soup. Stir in the reserved bacon pieces and serve immediately with Italian style breadsticks which are optional.
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bacon bacon drippings flour water chicken bouillon cubes white pepper cayenne pepper salt russet potatoes eggs nutmeg dried parsley flakes parmesan cheese
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317,447 |
Fish in a Boat Italian Style
|
Preheat gas grill to medium high. Make two boats with heavyweight aluminum foil about 20\" long. Place two fillets in each turning up edges 1\". Make boat tight to fillet using care to avoid puncturing the boat. Scatter onion slices over fish. Combine remianing ingredients and mix well. Pour over fish & onions in boat. Grill 10-12 minutes until fish is opaque throughout and flakes easily with fork. Serve with the onions and a couple of spoonfuls of uices.
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onion olive oil red wine vinegar garlic Worcestershire sauce dried basil
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358,253 |
Very Basic Pancakes
|
Pour flour into medium to large mixing bowl make a well in the center. Add eggs vanilla and sugar. Add about half the milk. Stir the ingredients slowly adding in the rest of the milk. The amount of milk you should add depends on what type of pancakes you want. The thicker the mixture the thicker the pancakes. Don't be to fussy about having a few lumps it wont matter to much in the end. Try not to stir the mixture for too long. Quick combining of ingredients is what you're after. Place a frying pan over a medium to low heat (adjust according to your own stove). Butter the frying pan and place a spoonful of the mixture into the centre (I use a soup ladel for this I think it makes it easier) and spread the pancake so it is about a centimetre thick or less. When alot of bubbles begin to appear on the top of the pancake (usually 1-2 minutes or until the underside is golden brown) flip it over and allow the other side to also brown off for a minute. You can test wether the pancake is cooked by pushing lightly on the centre. If it springs back it is ready. Make sure to wipe out and re-butter your frying pan with each pancake cooked.
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eggs self raising flour milk vanilla essence sugar
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277,068 |
Grilled Portabella & Roasted Pepper Burgers
|
Preheat grill pan (or griddle) over medium heat. Grill mushrooms 8 minutes turning halfway through and brushing with vinegar. Warm pepper halves and buns on the pan. Spread each bun with half of the pesto. Place peppers mushrooms and greens (if using) on buns. If desired drizzle with additional vinegar.
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portabella mushroom caps olive oil pesto sauce lettuce greens
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514,448 |
Simply Potatoes Kielbasa and Peppers #SP5
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Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover and cook 25 minutes stirring occasionally until potatoes are tender. Mix red bell pepper and yellow bell pepper into the saucepan and continue cooking 5 minutes until peppers are just tender.
|
smoked kielbasa red bell pepper yellow bell pepper
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457,525 |
Mediterranean Olive Oil Cake
|
Make the syrup at least a day ahead. When ready bring 3 cups water sugar honey and cardamom to a boil in a medium heavy saucepan stirring until sugar dissolves. Reduce heat to medium-low; simmer and syrup is reduced to 3 1/4 cups about 40 minutes. Strain syrup removing cardamom pods and seeds. When ready to make the cake first preheat oven to 350F then brush 9\" diameter springform pan with oil. Have two medium bowls and one large bowl set aside. In the first medium bowl whisk both flours and the baking powder ground cardamom salt and baking soda. Mix well. Using an electric mixer with the large bowl beat 1/4 cup sugar and 1/2 cup oil for 1 minute. Beat in yolks then add the flour mixture. Beat in yogurt zest and extracts. In the other medium bowl and using clean dry beaters beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar until firm peaks form. Fold egg whites into batter just to blend in 2 portions. Transfer to prepared pan and smooth the top. Bake cake until a toothpick inserted into center comes out clean about 25 minutes. Pierce hot cake all over with a thin metal skewer. Slowly drizzle 3/4 cup warm syrup all over. When syrup is absorbed slowly pour 3/4 cup more syrup over. Reserve remaining syrup to use during serving. Let cake cool in pan on a wire rack. Run a thin knife around edge of pan to release cake. Remove pan sides. Sprinkle almonds over. Cut into wedges and serve drizzled with more syrup.
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sugar orange blossom honey green cardamom pods olive oil all-purpose flour semolina flour baking powder ground cardamom kosher salt baking soda sugar eggs orange zest lemon zest vanilla extract
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150,439 |
Low Fat Black Forest-Like Cake
|
You may make this in either in individual dishes or in a larger container depending on how much you want to make. Line the bottom of your dish with chocolate wafers. On top of those put a layer of cool whip. Then place wafers on top. Place layer of pie filling on wafers. More cool whip. More wafers. I think you get the idea. When finished place in the refrigerator for at least 4 hours. This will ensure the wafers soften and turn into a cake-like substance. ENJOY!
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fat-free cool whip light cherry pie filling
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91,980 |
French Pudding
|
Line a 9x13-inch glass dish with vanilla wafers. Melt margarine in a saucepan; add powdered sugar. Beat eggs into margarine mixture gradually; pour over wafers. Spread pineapple over sauce. Whip cream and sweeten with granulated sugar to taste; spread over pineapple layer. Sprinkle with pecans; chill for several hours.
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margarine powdered sugar eggs crushed pineapple granulated sugar pecans
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532,200 |
Cheddar Biscuits
|
Preheat the oven to 450 degrees F. In a large bowl mix together flour baking powder sugar cayenne salt and pepper. Add the butter to flour mixture and crumble together until mixture resembles coarse corn meal. Add the grated cheese and give it a good mix. Add in buttermilk and stir only until combined. Do not stir too much or it will make the biscuits too tough. On a lightly floured surface flatten the dough by hand or by rolling pin until about 1/2-inch-thick cut with 3-inch cutter. Keep reforming the dough (don't overwork) until it is all used. Place biscuits on a parchment-covered baking tray. Bake for about 15 minutes or until nicely golden brown. Remove from the oven and brush them with the melted butter. Keep warm.
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flour baking powder sugar cayenne sharp cheddar cheese butter buttermilk
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19,678 |
Lee Lee's Famous Chocolate Sauce for Ice Cream
|
Combine sugar cocoa and salt in small saucepan. Add enough water to make stirable consistency. Add butter to cocoa mixture. Bring to a boil over medium high heat stirring constantly. Allow to boil for 1 minute stirring. Remove from heat. Add vanilla. Serve warm over ice cream. Add sliced bananas and chopped walnuts if you really want a treat!
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sugar salt butter water vanilla extract
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72,435 |
Warm Spiced Goat Cheese and Cabbage Salad
|
Cream the goat cheese thyme and pepper; set aside. In a deep skillet or Dutch oven over medium heat cook bacon onion and caraway seeds until bacon is crisp and onion is softened stirring often. Add cabbage walnuts vinegar brown sugar and salt and pepper to taste; braise covered over moderately low heat stirring occasionally until cabbage is crisp-tender about 20 minutes. While cabbage is braising cut bread into 1/2\" thick slices and toast on baking sheet in the middle of a preheated 350° oven for 6 minutes. Put goat cheese mixture in pastry bag and pipe onto the toasted rounds; bake in same 350° oven until golden 5-7 minutes. Divide cooled cabbage salad and toasts between 4 plates and serve.
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fresh thyme leaves dried thyme fresh ground black pepper bacon onion caraway seed red cabbage walnuts red wine vinegar dark brown sugar
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31,973 |
Sloppy Jose Wraps
|
Heat oil over medium heat until hot in a 12 inch skillet. Add celery and onion and cook until tender about 10-15 minutes stirring occasionally. Stir in garlic chili powder brown sugar and salt and cook 2 minutes longer stirring often. Increase heat to med-high and stir in ground beef breaking up meat with the back of spoon and cook for about 10 minutes until browned stirring occasionally. Add tomatoes with puree smashing tomatoes with back of spoon and cook 10 minutes uncovered until mixture thickens stirring often. Spread 3/4 cup of mixture on each warmed tortilla top with lettuce and roll up.
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celery onion garlic chili powder brown sugar salt lean ground beef canned tomatoes 10-inch flour tortillas iceberg lettuce
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217,675 |
Parmesan Chicken
|
Prick chicken with fork all over. Soak in salad dressing for at least one hour to absorb flavors. Preheat oven to 400°F. Take chicken out of dressing . Cover with breadcrumb cheese and seasoning mixture. Place on greased cookie sheet. Bake for 20-25 minutes then broil until top is crispy. Enjoy!
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chicken breasts parmesan cheese
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308,661 |
Watermelon Cooler (By Paula Deen)
|
In a food processor blend the watermelon sorbet and lemon zest until very smooth. Add in sugar if needed and blend again. Stir in 1-1/2 cups cold water. Cover and refrigerate until cold. Serve in tall glasses filled with ice. Garnish with small watermelon wedges.
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seedless watermelon lemon zest of cold water sugar watermelon wedges
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537,528 |
Cauliflower Chowder
|
Cook the bacon in a 4 quart soup pot over low heat until crisp. Add the diced carrots celery and onion and saute until the onion is translucent about 5 minutes. Add the chicken broth and cauliflower and simmer until the veggies are all tender breaking up the cauliflower with the metal spatula if needed. Add the whipping cream return to simmer and serve hot.
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bacon onion carrot celery chicken broth heavy cream cauliflower florets
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539,258 |
The Best Chocolate Chip Cookie Ever
|
Preheat oven to 375. Line a baking pan with parchment paper and set aside. (I found lining the pans with anything completely unnecessary--these are buttery and don't stick to the pan whatsoever.). In a separate bowl mix flour baking soda salt and baking powder. Set aside. Cream together butter and sugars until combined. Beat in eggs and vanilla until fluffy. Mix in the dry ingredients until combined. Add 12 oz package of chocolate chips and mix well. Roll 2 to 3 tablespoons of dough at a time into balls and place them evenly spaced on cookie sheets. Bake in preheated oven for 8 to 10 minutes. Take them out when they are just barely starting to turn brown. Let them sit on the baking pan for 2 minutes before removing to cooling rack.
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salted butter granulated sugar light brown sugar pure vanilla extract eggs all-purpose flour baking soda baking powder sea salt chocolate chips chocolate
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103,713 |
Vanilla Chicken With Veggie Rice
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Pour olive oil and vanilla into pan and heat over med-high heat for 1 minute. Rub sea salt on both sides of chicken then place in pan being careful not to spatter oil on yourself. Cook chicken until slightly browned on both sides and cooked through to center turning every 2-3 minutes. When done remove chicken and add rice water and vegetable bullion still over med-high heat. Stir until rice is soft make sure to smash and stir in bullion. Rice will not absorb all water this is ok. Pour rice over chicken and enjoy!
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chicken breast olive oil pure vanilla extract sea salt table salt Minute Rice water vegetable bouillon cube
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238,143 |
Creamy Chicken Casserole
|
Preheat oven to 350 degrees. Boil chicken breasts in water for 25 minutes. Let chicken sit until cool and shred chicken. Combine shredded chicken sour cream and cream of chicken soup and spread evenly into a casserole dish. Combine melted butter and stuffing mix in a bowl to soften the stuffing. Pour stuffing mix over chicken mixture and spread evenly. Cover casserole dish with aluminum foil and cook for 20 minutes. Remove Aluminum foil and cook for an additional 10 minutes. Let sit for 5-10 minutes and enjoy!
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skinless chicken breasts sour cream herb stuffing mix butter
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488,619 |
Stuffed Zuchinni
|
1. Cut the ends off of the zucchinis. Then cut them in half lengthwise. 2. Scoop out the zucchini from the peels.* Keep the peel for later. Cut the flesh in cubes. 3. In a skillet cook the flesh in a little olive oil for a few minutes until it is soft. 4. Chop the onion. In a large skillet heat a small amount of olive oil. Add the onion and cook until translucent. Add the ground beef. Cook covered until the beef is done. 5. Add the can of tomatoes the bouillon cubes sugar Italian herbs and the garlic. Add pepper to taste. 6. Let simmer 15 minutes or until there is no more liquid. During this time preheat the oven to 350. 7. Place the zucchini shells on a baking sheet. Scoop the beef into the shells and top with mozzarella cheese if desired. 8. Bake for about 30 minutes.
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zucchini yellow onion garlic cloves ground beef diced tomatoes sugar chicken bouillon cubes ground pepper olive oil mozzarella cheese
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178,266 |
Jello Pie
|
Stir boiling water into gelatin for at least 2 min and completely dissolved. Mix cold water and ice to measure 1 cup. Add to gelatin stirring until all ice melts. Stir in Cool Whip with wire whisk until smooth. Refrigerate until mixture is thick and can mound well. Spoon into graham cracker crust. Refrigerate 4 hours or overnight.
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water cold water fat-free cool whip reduced-fat 9-inch graham cracker crust
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488,346 |
Sweet and Spicy Rosemary Honey Glaze for Grilled Fish
|
Heat the honey until it is just hot and thin either in a small pan on top of the stove or in the microwave. Add the rosemary and lemon stir to combine heat briefly to heat the solids then let sit off of heat for 10 to 30 minutes to allow the flavors to infuse into the honey. Pour the honey while it is still thin (reheat slightly if necessary) through a relatively fine sieve and into a bowl to remove the solids. Cool the honey to room temperature. Place the fish fillets or steaks in a pan that will hold them in a single layer. Season with salt sand pepper then drizzle with half of the infused honey (save the rest for future use). Let fish marinate covered in fridge for 60 to 90 minutes. Rub the preheated grill grate with oil. Grill fish unglazed side down about 3 minutes rotating it occasionally to crosshatch caramelizaton marks then turn and cook for 2 to 3 minutes longer being careful not to let the glaze scorch or to overcook the fish. Salmon should be medium-rare. Serve hot or tepid with lemon wedges.
|
red chile honey fresh rosemary leaves lemon zest of salt lemon wedge
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244,729 |
Snickers Latte
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ombine all ingredients in mug.
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hazelnut syrup milk
|
309,781 |
Chicken Piccata
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Beat chicken to 1/2 inch thick. Dip the chicken in seasoned flour the egg and then the bread crumbs. Place 2 tbsp's of olive oil in pan over medium heat. Brown chicken 2 minutes on each side. Place chicken on baking pan and place in oven for 10 minutes @ 400 degrees. SAUCE: Wipe out pan. Place 1 tbsp of butter in pan. Add 1/3 cup fresh lemon juice - save lemon halves. Add 1/2 cup white wine. Place 2 lemon halves in pan rind down. Cook for 2 minutes. Take chicken out of oven and pour sauce over chicken - serve!
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boneless skinless chicken breasts seasoned flour eggs olive oil butter lemon juice lemons white wine
|
84,765 |
Spinach and Cheese Rice With Mushrooms
|
Set oven to 400 degrees. Grease an 8-inch square baking dish. In a 10-in skillet heat oil with butter; add the garlic and mushrooms cook stirring for 1 minute. Add in the spinach stir and cook about 2 minutes or until spinach wilts. Stir in salt and pepper cheddar cheese and cottage cheese; set aside. Make a layer of cooked rice on the bottom of baking dish. Spoon spinach/cheese mixture evenly over the rice. Top with mozzarella cheese slices then sprinkle with paprika. Bake for 8-10 minutes. Remove from oven and set broiler; broil the rice casserole for 1 minute or until the mozzeralla cheese is bubbly and light brown. Cut into squares and serve hot.
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butter garlic spinach cheddar cheese small curd cottage cheese mozzarella cheese paprika
|
529,008 |
Cranberry Sauce With Raspberries
|
Wash cranberries and raspberries separately if necessary and discard any bruises. Combine all ingredients except the apple. Stir all the time bring to the boil then simmer rather slowly for ten or fifteen minutes or until the cranberries more or less disintegrate. Cool the mixture at room temperature then core the apple and gray the apple unpeeled into the sauce using a rasp or fine grater. Transfer to a container and cover with a layer of wrap overnight or up to two days before serving. If desired the mixture can be divided if done ahead. Serve with turkey goose or ham.
|
fresh cranberries raspberries sugar water kosher salt lemon raspberry vinegar
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22,953 |
Chicken and Broccoli Casserole
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Cook broccoli until almost done. Put in 9x12-inch pan and add meat. Mix mayo soup lemon juice and cheese. Spread soup mixture over chicken and broccoli. Top with bread crumbs. Bake at 350 for 25-30 minutes.
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frozen broccoli chicken mayonnaise lemon juice cheddar cheese
|
135,129 |
Coleslaw #43
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Run cabbage and carrots through food processor. Boil a few cups to a quart of water and add lots of sugar to it; almost to the point of saturation. Add some salt to the sugar/water mixture till it tastes slightly salty. Pour boiling solution over the cabbage/carrot mixture mix and let stand till cabbage looses water and becomes wilted but still somewhat crisp. Drain cabbage mixture using a colander and put back into bowl-don't be afraid to use your clean hands to press/mix it! Using the same pot mix up the remaining ingredients not including mayo and set on medium heat. Boil mixture for one minute stirring constantly. Pour this immediately over the wilted cabbage--use a wad of cabbage to mop out the pot quickly before it glazes. Mix well add mayo and continue mixing. Walk away and let stand in refrigerator for a couple hours. After chilled mix again and taste. Adjust taste by using horseradish vinegar Trappy's mayo or mustard. It should be pretty close to begin with. Enjoy!
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tarragon vinegar sugar salt celery seed dry mustard mayonnaise napa cabbage cabbage carrots horseradish
|
269,703 |
Savory Tuna Salad
|
Open and drain the canned tuna. Toast the bread (or not as you prefer). Lightly spread some mayonnaise on the inside of the toast. Artfully place the lettuce leaves on the the mayonnaise side of the toast (or just throw it on there like I do). Mix together the drained tuna and remaining ingredients. Spread half of the tuna mixture on one sandwich and half on the other. Assemble the sandwiches and serve.
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tuna red onion dried tarragon dried oregano mayonnaise lettuce leaf salt pepper
|
10,265 |
Mandazi
|
Mix together dry ingredients except sugar. Cut in butter and add sugar. Beat together egg milk and water and add to dry mixture. Knead dough to soft. roll out and cut into any shape that lights your candle. Deep fry in oil until golden brown on all sides. Drain and serve warm.
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flour baking powder butter egg milk water sugar allspice
|
13,374 |
Cheese/Mexi Melt
|
brown ground beef and drain fat. Cut in slices of Velveta. Use as much cheese as you like. Turn heat to low. Put a lid on it to melt cheese. Place on hamburger buns. We like these with Lay`s chips and cottage cheese!
|
ground beef Velveeta cheese American cheese
|
330,102 |
Deb's Cream of Broccoli Soup
|
ook the broccoli in the water for 5 minutes DO NOT drain. Add the remaining ingredients and heat until the cheese melts and the soup is hot. DO NOT boil! Stir frequently to prevent the soup from scorching while heating it the cheese will stick and the soup will be ruined.
|
water Velveeta cheese half-and-half chicken bouillon cubes flour
|
532,187 |
Spicy Spice Spice Hamburglar Mash Up
|
Mix the Packet of Mashed Potato Mix using 500ml of water and 200ml of milk or however your instructions instruct or make fresh from potatoes. You will be using half. Save the rest for tomorrow's meal. Dice the onions and cut up the leak similarly. Cook the largehamburger (without bap) onions and leak in a frying pan with a little vegetable oil. Chop the cooked hamburger up and coat in the dijon mustard and put in fridge. Leave whilst you do the rest. Mix a further 150g milk with the cumin and curry powder in a measuring jug. It should take on a grey almost brown appearance as opposed to the traditional curry powder orangey yellow. Put the lettuce (the one i used is of the variety that looks like a traditional thin light leafed flowery variety but the leaves on tasting raw are powdery(dont mean loose) texture and slightly bitter and semi hard not traditional flower thin which came as a surprise when i pulled off a leaf) leafs in a very small pan and cook on heat with margerine and pepper to mix into an almost mush. Cook for approx 10 minutes stirring to ensure the margerine covers and softens. Combine the hamburger pieces with the leak and onion and with the mashed potato and stir it together in a stovable casserole dish or similar. I have a low and wide variety with handles either side. Then add the curry cumin milk on top. Stir it inches A little of it will gather at the bottom of the dish. Cook this mix for approximately 15-20 minutes on low to medium heat enough time to heat up nicely. Remember apart from mashed potato the rest all ready cooked. Plate this mixture and then spoon on the Cooked Lettuce mix. Serve. Serves 1 but double the mashed potato (ie used the full packet and mixed content) and use 2 hamburgers will easily serve 2. Does not look great but it tastes delicious. Can add tomato ketchup to plate if so desire. Does not detract from it. Photo is approximately 2/3 of what is cooked. I had 1/3 first to try(yummy) and there is still half the unused mash for something to make tomorrow in the fridge. Enjoy- only a part time experimental cook here but am enjoying it.
|
instant mashed potatoes water milk hamburger cumin curry powder milk onion leek lettuce leaves margarine black pepper Dijon mustard
|
347,497 |
Frank's Cinnamon Kuchen
|
Scald milk and add butter sugar and salt. Dissolve yeast in warm water and add to milk mixture. Beat in eggs then beat in flour and nutmeg. Cover and let rise until double about an hour. Divide into 3 pieces. Place the 3 pieces into 3 separate greased round cake pans. Cover and let rise again. For the topping: Spread the 1/2 cup melted butter all over the tops of the 3 kuchens. With finger press holes one inch apart all over the top of the kuchens. Combine the brown sugar cinnamon and soft butter. Divide brown sugar mixture evenly over the top of the kuchens. Bake in 325 degree oven for about 20 min or until golden brown. Note: After its cooled you can add a vanilla glaze over the tops for an extra special treat.
|
milk butter margarine sugar salt warm water eggs flour nutmeg butter brown sugar cinnamon butter
|
226,212 |
Whoopie Pies Ww
|
Preheat oven to 425°F. Combine the flour cocoa baking soda and salt in a small bowl. With an electric mixer on medium speed beat the sugar shortening and egg white in a medium bowl until fluffy and well blended (about 2 minutes). Stir in the flower mixture then the milk until just blended. Drop the dough by spoonfuls onto large ungreased baking sheets making 36 cookies. Bake until top springs back when lightly touched (5-7 minutes). Cool completely on the sheets on a rack. Spoon 2 tsp marshmallow spread on the bottoms of half of the cookies. Top with remaining cookies. Can be stored in an airtight container for up to 3 days.
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all-purpose flour baking soda salt sugar vegetable shortening 1% low-fat milk marshmallow cream
|
372,380 |
Twice-Roasted Potatoes With Onion, Herbs and Chilli
|
Preheat the oven to 200 degrees C.Prick the potatoes all over with a fork and place on a baking tray and roast for 1 hour until cooked. When they are cool enough to handle tear the potatoes into 3 cm chunks.Return the chunks to the baking tray and scatter with the onion herbs chilli flakes and garlic. Drizzle with the oil and toss well to combine.Dot with the pieces of butter and season with plenty of sea salt and ground black pepper. Roast on the top shelf for 15-20 mins turning regularly until crisp and golden.
|
floury potatoes onions fresh rosemary fresh thyme garlic cloves extra virgin olive oil unsalted butter
|
72,275 |
Iced Raspberry Tea
|
Place the raspberries and tea bags in a large glass bowl. Pour the boiling water over the berries and tea bags; cover and let stand for 5 minutes. Remove the tea bags; strain the berries from the mixture then discard them. Cool for a few hours. If desired chill the tea. Serve in tall glasses with ice cubes a few more berries and a wedge or slice of orange lemon or lime if desired.
|
red raspberries tea bags boiling water raspberries lime wedges lemon wedge
|
447,888 |
Roast Asparagus Wrapped in Pancetta With Lemon Mayonaise
|
Heat the oven to 375 degrees. Prepare the lemon mayonaise in a small serving bowl by mixing together the mayonaise lemon juice and rind and the chopped dill. Cover and place in the fridge. Wrap each asparagus spear in a slice of pancetta. Arrange on a baking sheet and drizzle the olive oil over them. Sprinkle a little black pepper on top and roast in the oven for 6 to 7 minutes ( I cook mine about 12 minutes ) until tender. Serve warm with the bowl of lemon mayonaise.
|
asparagus pancetta olive oil fresh ground black pepper mayonnaise lemon fresh dill
|
426,026 |
Feta Dip on Ritz
|
Mix tomatoes red onion feta cheese olives parsley and Greek vinaigrette together in a bowl. Put the Ritz crackers around bowl.
|
tomatoes red onion feta cheese parsley
|
375,543 |
Summer Squash Medley
|
Cut squash and zucchini crosswise into thick slices. Saute onion in a large skillet in a small amount of olive oil until translucent drain on a paper towel. Add a small amount of water to the skillet andbring to a boil. Add zucchini and summer squash and boil 3 to 5 minutes ot until crisp -tender. Drain. Add remaining ingredients and onion and toss.
|
zucchini onions green onions dried dill fresh lemon rind salt lemon juice
|
23,003 |
Breaded Southern Fried Pork Chops
|
Mix flour salt pepper and boullion cube. Heat oil on med-hi in large skillet. Roll chops in flour mixture. Add to hot skillet. Cook and turn for 20 minutes until chops are done and golden brown.
|
flour salt pepper chicken bouillon cube
|
279,367 |
Suicide Chicken Wings
|
Mix all sauce ingrediens in saucepan and heat to melt butter. Deep fry wings in small batches and mix with sauce.
|
garlic powder chicken bouillon cubes pepper white pepper Tabasco sauce barbecue sauce cayenne pepper chili powder butter brown sugar chicken wings
|
132,780 |
Monte Cristo
|
Mix the egg whites and milk together in a large bowl. Spread honey mustard on bread and place Swiss cheese and ham in between bread to make a sandwich. Dip the sandwich in the egg mixture. Spray a large nonstick skillet with cooking spray. Heat skillet to medium high. Place sandwich in skillet and cook until golden brown then flip and cook the other side. Sprinkle sandwich with powdered sugar and serve with a spoonful of raspberry jam.
|
swiss cheese ham nonfat milk powdered sugar
|
2,420 |
Feta Cheese Spread
|
Beat cream cheese Feta cheese and sour cream until fluffy. Add chopped green onion and garlic salt. Refrigerate covered several hours. Garnish with additional green onion.
|
cream cheese feta cheese sour cream green onions
|
466,062 |
Forget-Me-Nots (Forgotten Cookies)
|
Preheat oven to 350 degrees. Line baking sheet with foil or parchment paper. Do not grease. Beat egg whites until stiff peaks form. Stir together salt and sugar then gradually beat into the beaten whites. Stir in vanilla and fold in the chocolate chips. Drop by mounded teaspoonfuls on the lined baking sheet and place in preheated oven. Immediately turn oven off. Let cookies dry over night. Resist peaking so as not to let out the heat.
|
pecans sugar vanilla extract salt
|
116,078 |
Baked Camembert Cheese
|
Remove the paper or plastic inner wrapping on the cheese and return the cheese to the round wooden box. Bake wooden box and all in a preheated 350F oven or in the microwave until the cheese is warm and runny under the rind. Top with preserves and nuts if desired or serve alone with crackers for dipping.
|
camembert cheese orange marmalade honey walnuts
|
79,746 |
Baked Sweet & Savory Mashed Potatoes
|
Bring potatoes 1 teaspoon salt and water to cover to a boil. Cook 30 minutes or until tender. Drain. Return potatoes to pan. Add sweet potatoes and cream cheese. Mush until smooth with potato masher. Stir in bacon next 3 ingredients remaining 2 teaspoons of salt. Spoon mixture into lightly greased 11x7-inch baking dish. Bake uncovered at 350°F for 20 minutes. Garnish with the rest of the bacon.
|
baking potatoes salt sweet potatoes in syrup cream cheese bacon sour cream chicken broth pepper bacon
|
306,893 |
Beef Fillet Steaks With Pepper Thyme Sauce
|
Heat half the oil in a large frying pan cook beef on both sides until cooked as desired. Transfer to a warm oven to keep warm. If like me you have very thick steaks I find I can not cook them to a medium rare on the stove without burning the outside so I finish them off in the oven for about 15 Min's on a higher heat setting. Heat remaining oil in same pan add celery onion and garlic cook stirring until vegetables soften. Add wine; stir until liquid is reduced by half add cream peppercorns and stock bring to the boil. Reduce heat; simmer uncovered stirring occasionally about 5 Min's or until sauce thickens slightly. Stir in thyme leaves serve immediately over steak. I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.
|
olive oil celery rib garlic cloves dry white wine fresh thyme leave
|
539,655 |
Easiest-Ever Tarte au Sucre (Sugar Pie)
|
Preheat oven to 375ºF. Mix all the ingredients in a blender. In a greased-floured pie plate pour in the sugar mixture. Place another pie crust on top crimp and brush with milk. Make a few incisions and transfer to a 375ºF preheated oven. Bake the pie for 50-55 minutes or until the crust is nice and brown. Remove from the heat and let it cool off for 15 minutes before serving.
|
brown sugar egg evaporated milk unsalted butter unbleached all-purpose flour vanilla extract sea salt milk
|
251,093 |
Chocolate Icing (Frosting)
|
Mix sugar cocoa and milk and butter in a large saucepan. Bring to a full rolling boil. Boil for 1 minute. Remove from heat and stir in vanilla. Place saucepan in a pan of cold water and beat with an electric mixer until a thick spreading consistency.
|
sugar milk butter vanilla
|
432,387 |
Shrimp Pasta Salad
|
Cook pasta according to directions drain and rinse with cold water. In large serving bowl mix together mayo zest lemon juice salt and pepper. Stir well. Add capers tomatoes and onion. Stir well and set aside. Add cooked pasta and shrimp to the bowl. Toss to mix well. Let stand at room temperature for 15 minutes for flavors to develop then serve.
|
penne pasta mayonnaise lemon zest fresh lemon juice salt pepper capers grape tomatoes spring onion shrimp
|
537,712 |
Chicken Mixiotes With Nopales
|
Heat the oil in a pan over medium heat and cook the tomatillos onion garlic. Add the chiles and cook a few minutes on low heat being careful not to burn them. Add the spices pour the orange juice cook for 2 minutes to soften the peppers season with salt. Cool slightly. Blend the previous preparation until a thick sauce is obtained. In a bowl add the chicken pieces pour the sauce and mix. On a sheet of aluminum foil place an avocado leaf on top then the piece of chicken some nopales and close. Place the mixiotes on the steam rack and cook for 90 minutes.
|
onion garlic cloves dried ancho chiles oregano peppercorns cloves bay leaves cumin chicken thighs chicken legs nopales salt
|
202,415 |
Brandy Balls
|
Combine wafer crumbs confectioners sugar cocoa and nuts. Stir in brandy and corn syrup. Add a little water (about 1 1/2 teaspoons) if necessary to form mixture into 3/4 inch balls. Roll in granulated sugar and store in tightly covered container.
|
confectioners' sugar cocoa powder walnuts brandy
|
154,898 |
Carrot Cake Jam
|
Mix everything BUT sugar and pectin in pan. Bring to a boil. Bring down to a simmer for 20 minutes stirring every once in while. Add pectin and bring to a boil. Add sugar bring to a rolling boil. Take off heat. Fill hot sterile jars. Put lids on. Water bath for 10 minutes.
|
carrots pears crushed pineapple lemon juice cinnamon nutmeg clove sugar
|
363,938 |
Green Chile Sauce
|
roast green chiles on grill char and peel. Chop green chiles tomatoes onion and garlic. add onions garlic flour and oil to pan and cook till onions and garlic are translucent. add green chiles and simmer for 15 minute enjoy !
|
olive oil onion garlic cloves flour salt lime juice roma tomato green chili
|
77,452 |
Cranberry Nut Pie
|
Preheat oven to 375°F. Prepare pie crust in pie and crimp the edges. In a large bowl combine cranberries brown sugar nuts 3 T. flour and cinnamon. Spoon cranberry mixture into pie shell. Beat egg until thick. Gradually add sugar and beat well. Beat in 1/2 cup flour and butter. Pour butter mixture over cranberry mixture in pie crust. Cover crust edges with foil and bake for 20-25 minutes. Remove foil and bake for 20-25 additional minutes.
|
cranberries brown sugar flour cinnamon egg sugar flour butter
|
422,337 |
Weight Watchers Greek Chicken Pitas
|
In a medium glass bowl combine yogurt garlic and lemon juice; add chicken and stir to coat. Cover and refrigerate for 2 to 3 hours. Preheat oven to 400ºF. Coat a non-stick baking sheet with cooking spray. Remove chicken from refrigerator; scrape off excess yogurt and place chicken on prepared baking sheet. Bake until cooked through flipping once about 20 minutes. Meanwhile combine sauce ingredients in a small bowl; stir well. Make a slit in each pita and fill each with equal amounts chicken tomato and cucumber; spoon in sauce. Yields 1 pita per serving.
|
plain fat-free yogurt garlic clove fresh lemon juice boneless skinless chicken plain fat-free yogurt cilantro ground cumin table salt black pepper plum tomatoes cucumber
|
319,350 |
Crispy Fried Chicken Spring Rolls
|
Heat the peanut oil in a wok. When hot stir fry the carrot for 1 minute. Add the cabbage mushroom and chicken and fry for another minute stirring all of the time. Season with a little pepper; add the sugar both soy sauces and the sesame oil. Combine 2 tsp of the cornflour with about 3 tbsp of water and stir into the filling while still on the heat. Any juices will soon thicken. Remove from heat and leave to cool. Combine remaining cornflour with enough water to make a thin paste. Lay out a spring roll wrapper and put 1 tbsp of filling across one end. brush the edges of the wrapper with cornflour liquid to help it stick. Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylinder. Pinch the edges together to form a good seal. Repeat with remaining wrappers and filling. Heat the vegetable oil in a deep fryer and cook rolls in batches until golden and crisp.
|
carrot cabbage mushrooms white pepper caster sugar light soy sauce dark soy sauce cornflour
|
336,293 |
Hearty Sausage and Potato Skillet
|
re heat electric skillet to 350 degrees (or medium heat) add kilbasa and cook for a couple minutes. Then add potato onion peppers and seasoning. Cook stirring occasionally until potatoes are done through (about 10-15 minutes). Next stir in corn and top with cheese. Cook until cheese is melted.
|
smoked kielbasa potatoes onion bell pepper frozen corn mozzarella cheese
|
125,435 |
Peking Roast
|
With a sharp knife cut slits all the way through the roast and insert slivers of onions and garlic. Put the meat into a bowl and slowly pour the vinegar over it so that it runs down the sides into the slits. Cover with plastic wrap and refrigerate for 24-48 hours. When ready to cook pour the vinegar off. Place the meat in a heavy dutch oven and brown in oil until very dark on all sides. Pour the 2 cups of brewed coffee over the meat and then add 2 cups of water. Cover and cook slowly for approximately 6 hours on top of the stove. You may need to add more water at some point so check it once in a while and add only a small amount of water at a time. Season well but do not add the salt and pepper until about 20 minutes before serving.
|
roast beef garlic onion cider vinegar brewed coffee water
|
425,445 |
Cashew Asparagus
|
Melt butter in saucepan. Saute asparagus mushrooms onion and red pepper over medium heat until crisp tender about 5-7 minutes. Stir in cornstarch and pepper until cornstarch is completely blended inches. Add soy sauce sherry and water mixing well. Coat all veggies and heat through. Just before serving stir in cashews.
|
butter fresh asparagus fresh mushrooms onion cornstarch pepper light soy sauce dry sherry water cashews
|
24,127 |
Ham and Cheese Foldover
|
Heat oven to 375 degrees and spray cookie sheet with non-stick spray. In large bowl combine ham broccoli cheese mushrooms mayonnaise mustard and seasonings; mix well. Unroll both cans of dough. Place dough with long sides together on sprayed cookie sheet forming 15x12-inch rectangle and press perforations together to seal. Spread ham mixture in strip down the center of dough. Fold sides up over ham mixture and tuck ends in (kind of like an egg roll). Brush with beaten egg white and sprinkle top with almonds or sesame seed. Bake at 375 degrees for 25-30 minutes or until golden brown. Cool 5 minutes cut into slices and serve.
|
cooked ham broccoli floret mozzarella cheese mushrooms mayonnaise Dijon mustard garlic powder black pepper salt sesame seeds
|
492,095 |
Chicken Sausage
|
1) Using a food processor ground up the chicken bread Italian seasoning ground mustard red pepper and Teriyaki sauce. 2) Shape into patties balls or whatever shape you want. 3) Line a baking sheet with tinfoil and bake at 350 F for 30 -35 minutes or until they are done all the way through. 4) Let the chicken sausage sit for 30 minutes when they are cool enough to handle the food should just peel off the tinfoil. 5) Enjoy! Put them in pasta sauce enjoy as they are put them on a salad! Its a diverse food item. Read more at: http://www.food.com/members/subm/editr2?oc=linkback.
|
chicken breasts ground mustard crushed red pepper flakes
|
137,599 |
Garden Apple Ice Cream
|
Mix egg yolks sugar milk and salt in saucepan. Cook over medium heat stirring constantly just until bubbles appear around edge. Pour into chilled bowl; cover and refrigerate until room temperature (1 to 2 hours). Stir remaining ingredients into milk mixture. Pour into freezer can; put dasher in place. Cover and adjust crank. Place can in freezer tub. Fill freezer tub 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt). Turn crank until it turns with difficulty. Drain water from freezer tub. Remove lid; remove dasher. Pack mixture down; replace lid. Repack in ice and salt. Let stand several hours to ripen. Yields 8 servings.
|
granulated sugar milk salt rose water
|
494,027 |
Sausage Lancashire Hotpot
|
Preheat oven to 375F/Mark 5. Place potatoes in a large pan of cold water and bring to the boil. Cook for a few minutes until the potatoes just begin to soften and drain. Heat oil in large saucepan and brown onion and sausages. Place a layer of potatoes on the base on a large ovenproof casserole dish. Top with sausages half the butternut squash and black pudding a sprig of fresh thyme and sage. Add the remaining butternut squash and black pudding and pour over the stock. Top with remaining sliced potato season dot with butter and sprinkle with cheese. Cover with foil and cook for 40 minutes remove foil and cook for a further 30 minutes until browned and golden. Serve with extra steamed seasonal vegetables.
|
sausage potatoes onion sage thyme butter cheese
|
1,106 |
Soft Zucchini Spice Cookies
|
In a mixing bowl cream the butter and brown sugar; add the egg and mix well. Combine the dry ingredients; add alternately with milk to creamed mixture. Stir in zucchini nuts raisins and orange peel. Drop by teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350°F for 12-14 minutes or until edges are lightly browned and cookies are set. Makes about 4 dozen.
|
butter margarine brown sugar egg all-purpose flour baking powder cinnamon salt nutmeg clove milk zucchini walnuts raisins
|
320,295 |
Fabulous Fudge
|
Spray and line with non-stick baking paper a 20 x 30 cm quite deep (at least 4 cm) tin or 2 smaller tins. Place all ingredients except the chocolate and vanilla in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves. Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade – about 6 minutes to the soft ball stage 116°C on a sugar thermometer. Stir often to prevent it catching on the bottom – I find a silicon spatula the best gadget to stir with. Remove from heat and stand until the bubbles subside. Stir in the chocolate and vanilla until melted and smooth. Pour into the prepared tin and smooth the surface. Cool to room temperature (about 3 hours) then refrigerate until firm. Cut into squares. Store in an airtight container in the fridge for up to 6 weeks – if you’re lucky.
|
brown sugar butter golden syrup white chocolate vanilla
|
518,303 |
Roasted Sweet Potato and Spinach Salad
|
Preheat oven to 350°F. In a large bowl toss the chopped sweet potatoes with the olive oil coriander seeds fennel seeds cinnamon and 1 1/2 tsp of the sea salt coating evenly. Spread the potatoes in a baking dish and roast them until fork tender or about 25 to 30 minutes. Remove from oven. In a large bowl toss the sweet potatoes with the chopped spinach. The heat from the potatoes will slightly wilt the spinach. Once the potatoes cool stir in the walnuts cranberries and goat or feta cheese if using and serve.
|
sweet potatoes olive oil fennel seed ground cinnamon sea salt fresh spinach walnuts dried cranberries feta cheese
|
474,768 |
Cabbage Saute With Apples and Sweet Onion
|
In large dutch oven heat oil and butter over medium heat(if doing bacon leave out butter and chop and fry bacon leave drippings in pan and let bacon cool on paper towels then add oil to pan). Add chopped apples and onions. Saute until soft (about 10-15 minutes). Add chopped garlic and saute for about a minute. Cut cabbage into eighths or large chunks and add to pan. Salt and Pepper to taste and mix as best as you can. Cover and let caggabe wilt (about 15 minutes). Stir every 5 minutes or so to combine and let cabbage cook evenly. Add brown sugar and vinegar (if doing bacon version add bacon pieces to pan as well). Cook another 5 minutes or so. I like my cabbage a little firm but if you prefer it very soft cook another 10 minutes. * I have used left over cabbage cooked on the grill which gives a smokey flavor. If you have 1/2 head left cut everything in half! Enjoy!
|
green cabbage sweet onion granny smith apples fresh garlic cloves unsalted butter olive oil brown sugar red wine apple cider vinegar butter bacon
|
466,649 |
Sesame Macaroons
|
Pulverize sesame seeds in blender or with mortar and pestle. Add cream of tartar to egg whites; beat until stiff. Gradually add sugar beating well after each addition. Fold in sesame seeds and almond extract. Drop by teaspoonfuls onto lightly greased baking sheet. Bake at 250 for 30 minutes.
|
sesame seeds cream of tartar sugar
|
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