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388,631 |
Orzo Salad W/ Bocconcini
|
Bring a large pot of water to a boil and cook the orzo according to the package directions. Meanwhile heat up a tablespoon of the olive oil in a skillet. Sauté the pine nuts until they're slightly brown; set aside. (You can also just put a single layer of pine nuts on a cookie sheet and pop it in the oven but I tend to burn them that way.). I like the tomatoes and mozzarella balls cut in half to increase my chance of getting one or the other in each mouthful but if you're pressed for time just dump them into a large bowl with a glug of olive oil the vinegar and the bocconcini marinade. Add the basil and the reserved pine nuts. Drain and rinse the pasta in cold water. Shake as much water from the pasta as you can. Stir the pasta into the tomato-mozzarella mixture and mix well. Check the seasoning and add more olive oil vinegar salt and/or pepper if needed. Serve.
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orzo pasta olive oil pine nuts grape tomatoes bocconcini fresh basil sea salt fresh ground black pepper
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53,479 |
Cherry Torte Cake
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Mix oil and sugar together with mixer. Beat in 1 egg at a time until light and fluffy. Add remaining ingredients and mix well. Grease jelly roll pan (10 1/2 x 15 1/2). Pour 2/3 of the batter in pan. Spoon entire can of cherry pie filling over the batter in pan then gently swirl through with a knife. Pour remaining batter over and gently swirl through with a knife. Bake 35-45 minutes at 350 degrees. Cool until warm and then drizzle with a powdered sugar glaze (1 cup powdered sugar and a tbl. or so of milk blended well with fork).
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sugar eggs vanilla flour baking powder baking soda salt cream of tartar cherry pie filling
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18,638 |
Hanky Panky
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brown hamburger sausage and onion. Add Velveeta cheese until melted sprinkle cayenne pepper and pepper flakes to taste. Let cool completely. Mound onto cocktail rye slices and bake at 350 for 10-12 minutes or until bubbly.
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ground beef pork sausage onion Velveeta cheese cayenne pepper red pepper flakes
|
349,608 |
Basil-Garlic Chicken Parmesan
|
For Sauce:. In a large saucepan or Dutch oven heat garlic and oil together over medium-high heat until garlic starts to sizzle. Stir in tomatoes basil oregano sugar a pinch of salt and a couple of grinds of pepper; bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld 10 to 12 minutes. Taste sauce adjusting salt if necessary; Cover and keep warm. Chicken Parmesan:. Bring 2 to 3 quarts of water to boil in a large soup kettle. Beat egg and a heaping 1/4 teaspoon salt in a small pie plate or other shallow dish until completely broken up. Mix bread crumbs a heaping 1/4 teaspoon salt and a grind or two of pepper in another small pie plate or shallow baking dish. Preheat broiler. To Prepare Chicken Breasts:. Halve breasts horizontally to form two cutlets. (Cut this way they need little or no pounding). *If pounding or using small breasts: Pour 1/2 teaspoon vegetable oil in the center of a sheet of plastic wrap; Turn one cutlet in the oil to coat; top with a second sheet of plastic wrap and pound gently to an even 1/4-inch thickness; Repeat with remaining cutlets adding additional oil as needed.*. Working with one at a time dip both sides of each cutlet in the beaten egg then in the bread crumb mixture. Set cutlets on large wire rack set over a jelly roll pan. Add 2 teaspoons salt and the spaghetti to the boiling water. Boil while cutlets sauté (next step). Heat oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer add cutlets and sauté until golden brown on each side about 5 to 6 minutes total. Wash and dry wire rack and return to jelly roll pan. Transfer cutlets to wire rack and top each with equal portions of mozzarella and Parmesan cheeses. Place pan of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown about 3 minutes. Drain spaghetti. Transfer a chicken cutlet and a portion of spaghetti to each of 4 plates. Spoon two or three tablespoons of sauce over part of each cutlet then sauce the spaghetti as desired. Serve immediately with extra Parmesan passed separately.
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garlic cloves extra virgin olive oil crushed tomatoes dried basil dried oregano granulated sugar table salt ground black pepper egg table salt ground black pepper boneless skinless chicken breasts olive oil part-skim mozzarella cheese parmesan cheese spaghetti linguine
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122,880 |
Coconut Ice - No Cook Easy Version
|
Using extra icing sugar dust a square pan (pan size will determine thickness). Mix the condensed milk icing sugar and coconut together in a large bowl until it's fully mixed and stiff. Divide in half and tint one half of the mixture pink with the food colouring. Press one mixture into the pan gently then top and press with the other mixture. Leave to set then cut into cubes or fingers with an oiled knife. To store: wrap or layer with waxed or greaseproof paper and store in an airtight container.
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sweetened condensed milk icing sugar
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200,105 |
Spicy Indian-Style Skillet Chicken Biriyani
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Sprinkle the chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper (can use more pepper). Heat oil with butter over medium heat; add in the chicken and cook for about 6-7 minutes or until cooked through remove to a bowl cover with foil to keep warm. Add in onions and cook for about 10 minutes or until lightly browned (you might have to add in more oil if needed). Add in garlic chili flakes curry powder ginger cardamom and jalapeno peppers; cook stirring for 3 minutes. Add in yogurt cook stirring constantly for 2 minutes. Add in chicken and raisins; cook for about 3-4 minutes or until heated through. Add in cooked rice; stir to combine. Season with more salt and black pepper to taste. Sprinkle with chopped cashews.
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cooked basmati rice boneless skinless chicken breasts salt pepper butter onions garlic cayenne pepper curry powder fresh ginger cardamom serrano chilies plain yogurt raisins cashews
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145,894 |
Pumpkin Cream Pecan Pie
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In bowl beat cream cheese with electric mixer till fluffy. Add sugar pumpkin spice and vanilla. Beat till combined. In chilled bowl beat cream on medium speed of mixer till peaks form. Gently fold into pumpkin mixture and spoon into crust. Refrigerate at least 2 hours. Arrange pecans on top.
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cream cheese powdered sugar canned pumpkin pumpkin pie spice vanilla extract pecans
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500,742 |
Easy Roasted Vegetables
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Preheat oven to 400°F. Add all of the ingredients to a 10 inch cast iron pan or a 9x13 inch roasting pan. Toss well to coat. Bake for 25 minutes stirring halfway through until the broccoli is tender. Use immediately or let cool and store covered in the fridge for 3 days.
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red bell pepper cherry tomatoes white button mushrooms head broccoli onion extra virgin olive oil
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107,389 |
Butter Fried Chicken Bits Casserole
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In a large skillent on medium-low heat melt butter. Cut breast filets into 1\" to 1 1/2 inch chunks. Place into skillet. Add salt and Montreal seasoning. Cook over medium-low heat until done about 15 minute Place cooked chicken chunks on paper towel to drain. Set aside. Prepare mac and cheese according to box directions. When the cheese has melted add the California blend vegetable mix. Gently stirring to coat vegetables with cheese. Place into a lightly sprayed baking dish 13\" x 9\" works well. Place cooked/seasoned chicken chunks onto the top of the mac and cheese/vegetable mix. Gently push the chunks into the mac and cheese. Lightly sprinkle a layer of the shredded cheese on top. Cover and bake for 20-25 minute at 350 degrees. Remove covering and bake an additional 15 minutes or until golden brown. Makes about 12 1 cup servings. Variation: Instead of mac and cheese use 2 cups of cooked white rice (prepared in chicken broth instead of water) with 2 cups chunked Velveeta cheese. Place vegetables in rice/cheese mixture and stir to coat with cheese. Layer in bottom of baking dish and add fried chicken chunks to top layer. Sprinkle with shredded cheese. Cover and bake 20-25 minute Remove covering and bake additional 10 minute or until lightly browned.
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boneless skinless chicken breasts butter salt Velveeta cheese pepper
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426,432 |
Lemon Drop Cake
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Preheat oven to 325 degrees. Butter 3 8\" round cake pans line the bottoms with parchment and butter the parchment. Dust with flour and and knock out. In the large bowl sift the flours baking powder baking soda and salt together. Set aside. In the bowl of an electric mixer fitted with the paddle attachment beat the butter and shortening on medium speed until creamy 3 to 4 minutes. Add the sugar vanilla and lemon zest and beat on medium speed until fluffy about 3 minutes. Scrape down the sides of the bowl add the egg and beat until just combined. Reduce speed to low. Add the flour mixture alternating with the ice water in three separate additions beginning and ending with the flour mixture. Scrape down the bowl then mix on low speed for a few more seconds. In a clean bowl whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter. Divide the batter among the prepared pans and smooth the tops. Bake for 40-45 minutes rotating the pans halfway through baking time until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack remove pans and let cool completely. Remove the parchment. Make the Lemon Curd Filling: In a small bowl pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest. In a nonreactive bowl whisk the eggs egg yolks and sugar until combined. Add the lemon zest and lemon juice to the mixture and whisk until just combined. Place your bowl containing the egg mixture over a double boiler. Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding-like texture about 6 minutes (this took me more like 20 minutes on high heat at that). Remove the bowl from the heat and whisk the butter until emulsified. Strain the mixture through a fine-mesh sieve. Take a sheet of plastic wrap and press it into the mixture and around the bowl so that the curd does not form a skin. Set the lemon curd aside while you are making the frosting. Do not refrigerate the curd unless you're saving it for future use. Make the Lemon Drop Frosting: In a medium heavy-bottomed saucepan whisk the sugar and flour together. Add the milk and cream and cook over medium heat whisking occasionally until the mixture comes to a boil & has thickened about 20 minutes. Transfer the mixture to the bowl of an electric mixer fitted with a paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add the vanilla extract and 1/2 cup of the lemon curd and continue mixing until combined. If the frosting is too soft put it in the refrigerator to chill it slightly then mix it again until it is the proper consistency. If the frosting is too firm place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency. Assemble the Cake: Refrigerate the frosting for a few minutes (but no more) until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about one cup of the remaining lemon curd filling on top. Add the next layer trim and fill with 1 cup of lemon curd then add the third layer and trim. Crumb coat the cake and refrigerate for about 15 minutes. Frost the sides and the top of the cake with the frosting. Garnish with the candies and refrigerate for 15 minutes to firm up the finished cake. This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool place the cake in a cake saver & refrigerate for up to 3 days.Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.
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cake flour all-purpose flour baking powder baking soda unsalted butter vegetable shortening sugar pure vanilla extract cold water cream of tartar fresh lemon juice lemons zest of eggs sugar butter sugar all-purpose flour milk heavy cream unsalted butter vanilla extract
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378,779 |
Peach BBQ Chicken
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To make marinade mix the first seven ingredients (lime juice to black pepper inclusive) in a small bowl. Place chicken in a non-metal baking dish just large enough to hold pieces in a single layer. Pour marinade over and turn chicken to coat. Cover with plastic wrap and chill several hours or overnight if you have time. Just before cooking make glaze by mixing peach (or apricot) jam with balsamic vinegar. Set aside. Cook chicken on hot barbecue until done and juices run clear. Remember breasts cook faster than thighs and drumsticks. Near end of grilling time brush chicken pieces generously with glaze. Close BBQ lid for 30 seconds to warm glaze. Serve immediately.
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limes juice of olive oil soy sauce garlic dried thyme salt black pepper chicken pieces
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432,675 |
Vegan Quinoa Waldorf
|
In a large bowl combine the quinoa apples grapes raisins and walnuts. In a smaller bowl whisk together the ingredients for the dressing. Add the dressing to the quinoa mixture and stir well. This can be served immediately but I prefer chilling if for about 1 1/2 hours before enjoying.
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quinoa apples red grapes raisins walnuts mayonnaise vegan sour cream lemons sugar table salt
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280,566 |
Juicy Texas Burgers
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MAKE THE COLESLAW:. In a large bowl whisk the mayonnaise with the onion vinegar sugar and celery seeds. Add the shredded cabbage and carrot season with salt and pepper and toss well. Let stand until slightly softened about 25 minutes. MAKE THE BURGERS:. Light a grill. Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat turning once for 5 minutes for medium-rare. Brush with 1/2 cup of the barbecue sauce with hot sauce if using and grill until glazed about 1 minute per side. Grill the buns and brush them with the remaining barbecue sauce. Top with the burgers pickles and coleslaw and serve with smoky full-bodied Texas bock beer.
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mayonnaise onion cider vinegar sugar celery seeds green cabbage carrot barbecue sauce pickle
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81,790 |
Valentine Heart Breadsticks
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Twist 2 pieces breadstick dough together; form into heart shape. Place on cookie sheet. Repeat with remaining breadstick dough. Sprinkle hearts with cheese and thyme. Bake at 350F for 15-18 minutes or until lightly browned.
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parmesan cheese dried thyme leaves
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165,771 |
Mini Meatloaves
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Combine all ingredients except cheese. Divide into 8 equal parts. Take one of the 8 parts and divide it in half. Shape the half into a mini-loaf. Put some of the cheese on it and then put the other half on top of the 1st half to make a loaf with cheese in the middle. Make 8 mini meatloves this way. Place each loaf onto an ungreased casserole dish. Bake at 375 for 30 minutes or until completely cooked. Serve.
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ground turkey oats eggs garlic cloves sweet onion salt black pepper cayenne pepper dried parsley thyme oregano mayonnaise ketchup cheese
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537,716 |
Mini Buffalo Chicken Cheesesteaks
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Heat 1 tablespoon of olive oil in a skillet over medium heat. Add bell pepper and sauté until softened slightly about 3 minutes. Add onion and season with salt and pepper. Sauté until softened about 7 minutes. Stir in the chicken. Add heavy cream buffalo sauce and blue cheese. Stir and cook until heated through about 3-5 minutes. Season with salt and pepper. Turn heat to low and keep warm. Microwave the Cheez Whiz in a heat safe bowl for about 90 seconds stirring every 30 seconds. Wrap the rolls in damp paper towels and microwave for 90 seconds. Fill each roll with buffalo chicken mixture drizzle with warm Cheeze Whiz and garnish with green onions parsley and blue cheese crumbles.
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olive oil green bell pepper yellow onion salt pepper chicken heavy cream blue cheese green onion parsley
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474,828 |
Sesame Tuna (Bassas Da India)
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Coat the tuna with the spice blend then sprinkle both sides with sesame seeds. Heat the oil in a pan. As the oil heats up stir in the powdered chicken stock. Add the tuna steak and fry lightly on both sides. You only want about a quarter of the meat to actually cook through; the remaining 3/4 on the inside should stay pink. Remove the fish from the heat and slice thinly. Serve with pickled ginger and a small dish of soy sauce for dipping.
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yellowfin tuna steaks poultry seasoning sesame seeds olive oil instant chicken bouillon granules pickled ginger soy sauce
|
112,401 |
Midnight Madness
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Note: If you like something hotter or more spice something can certainly be added to the browned ground beef. Brown ground beef with onion and then drain. Put refried beans on the bottom of pie plate (probably 3 pie plates depending on the size of them). Put browned ground beef over beans. Put taco sauce over beef. Grate Monterey jack cheese over taco sauce. Bake for 15 minutes. Spoon sour cream over. Serve with taco chips. NOTE TO FREEZE: You can freeze this a number of ways. You can brown the ground beef and onion drain. Put the refried beans in the pie plate topped with the ground beef then freeze. Remove from freezer thaw.then top with the remaining ingredents and bake. OR you could finish it completely freeze then put in a lower oven about 300-325°F and bake a bit longer (until heated through). Top with sour cream and serve. There are so many variations with this recipe. Do whatever works for you.
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ground beef onion monterey jack cheese sour cream
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485,792 |
Individual Cottage Pies
|
Boil potato in a large pot of water with 1 tbsp sea salt. Pass through a food mill or ricer (or mash completely smooth). Stir in yogurt garlic green onions Parmesan black pepper and dried parsley. Set aside. In a large frying pan heat the oil and cook onion and carrots until tender about 12 minutes. Meanwhile combine Yves' Ground Round base + water thyme allspice Worcestershire ketchup and peas. When vegetables are done add to the mince mixture and stir in thoroughly. Divide between two pot pie plates. Dollop half the mashed potato mixture on each pie and spread to cover the filling. Bake immediately or wrap well in foil and freeze. To bake immediately or when thawed: Preheat oven to 375F and bake (uncovered) 35 minutes. To heat from frozen: Heat oven to 350°F. Bake covered 1 hour then uncover raise oven to 400F and bake 10-15 minutes.
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yukon gold potato sea salt garlic clove chives green onions parmesan cheese black pepper dried parsley olive oil onion vegetarian ground beef hot water dried thyme allspice Worcestershire sauce ketchup
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227,917 |
Pork Chili
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Mix first 5 ingredients in blender. Pour olive oil in skillet and cook pork. Pour flour over pork and stir. Pour in chicken broth and rest of ingredients. Cook for 1 hour and pour over rice or enchiladas.
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tomatoes onion garlic cloves green chilies chicken broth flour olive oil chili powder cumin salt
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187,417 |
Fresh Pico De Gallo
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After washing vegetables dice/chop/mince and place in a steel or glass bowl. Add seasonings oil and vinegar and gently mix. Do not over mix as this will bruise the tomatoes. Store leftover pico de gallo cold to add to your favorite dishes for up to 36 hours.
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tomatoes red onion fresh cilantro salt black pepper white vinegar
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464,236 |
Noble House Prosperity Sweet and Sour Spareribs
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Trim excess fat from the spareribs. Rinse in cold water and pat dry with paper towels until almost dry to the touch. Place the spareribs in a 3 quart saucepan. Sprinkle them with sugar and toss to combine. Marinate 30 minutes. Pour off excess liquid. Mix the regular and black soy sauces vinegar ketchup rice wine and 1/2 cup cold water in a bowl and pour over the spare ribs. Bring to a boil over high heat covered. Reduce to medium-low and simmer stirring occasionally to make sure the sauce does not dry up (add a little water if necessary) for 1 hour or until the spareribs are tender when pierced with a knife and the sauce is thick enough to lightly coat a spoon. Transfer to a plate and skim excess fat from the sauce. Pour sauce over the spareribs. Serve immediately.
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sugar soy sauce black soy sauce Chinese red vinegar red wine vinegar ketchup dry sherry water
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526,714 |
Chicken Parmesan
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Mix bread crumbs with parmesan cheese. Dip chicken in eggs then coat in bread crumbs egg again then crumbs again. If you have the time place in fridge for at least 1 hour (to bind the crumbs to the chicken and help them from falling off when cooking) If not 20 minutes will do. Saute chicken on both sides until golden brown. Pour a little spaghetti sauce in bottom of dish place chicken on top of sauce pour a little sauce over top then sprinkle with parmesan and mozzarella cheese. Cover with foil bake @ 350 for 20 minutes then take foil off and cook another 5 minutes. Sprinkle a little parsely over top prior to serving.
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chicken breasts eggs parmesan cheese mozzarella cheese chicken
|
499,483 |
Crab Melon Balls W/Lemon Dressing
|
Place the crabmeat into a medium bowl. In a separate small bowl whisk lemon juice olive oil and black pepper. Pour about two-thirds of the lemon dressing over the crabmeat and toss lightly until combined. Add melon balls and apple. Check the seasoning and adjust as needed. Add salt and pepper to taste. Chill. Remove the zest from the two lemons and cut into fine julienne strips. Place in a small saucepan and add cold water to cover. Bring to the boil over medium heat. Remove from heat and drain the zest. Return the zest to the saucepan and again add cold water to cover. Bring to a boil again. Remove from heat and drain. Plunge zest into ice water. Drain thoroughly. Drizzle with olive oil and season with salt and pepper. To serve spoon crab mixture into chilled individual serving dishes and garnish with lemon confit.
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lemon juice olive oil fresh ground black pepper cantaloupe apple lemons olive oil
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439,330 |
Charred Tomatillo Guacamole
|
Preheat broiler. Broil tomatillos in a flameproof shallow baking pan about 4 inches from heat until tops are charred 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred about 5 minutes more. Combine onion chiles cilantro salt and pepper in a large bowl. Add tomatillos 2 at a time mashing with a fork or pestle to form a coarse paste. Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.
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red onion serrano chilies fresh cilantro salt black pepper
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108,147 |
Nian Gao
|
Mix everything except the adzuki beans with an electric mixer at medium speed for 2 minutes. Beat for 2 more minutes at high speed. Sprinkle additional Mochiko flour over a 9\"x13\" baking dish that has been oiled or sprayed with Pam. Spread half of the batter on the bottom of the baking pan. Spread the red adzuki beans (you can mix some batter into the beans if they are too thick to spread). Spread the other half of the batter over the red adzuki beans. Bake in oven at 350 degrees Fahrenheit for 40 to 50 minutes.
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eggs skim milk sugar baking soda adzuki beans
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437,779 |
Turnover Your Cheeseburger
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Heat oven to 390°F. Brown seasoned ground beef but do not fully cook and remove from heat. Break of chunks of bread dough and roll into 6-9 inch flat circles. Place ground beef ketchup cheese tomatoes onions and then pickles. Fold bread dough and press and seal the edges with a fork. Place on greased pan. Brush with melted butter. Bake in oven until bun is lightly brown on top. Approximately 10-15 minutes.
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ground beef onion cheese dill pickles tomatoes ketchup
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204,018 |
T'ang Ts'u Wan Tzu
|
Combine mashed potatoes eggwhites and corn starch. Stir in one direction until becomes smooth and elastic but very soft. If it is too dry add water [2 to 3 tbsp]. Add minced water chestnuts salt and MSG. Mix well. Wet hankds and shape into balls a bit bigger than walnuts. Roll sparingly in the seeds. Heat wok to very hot. Add oil. Heat to 350°F Fry balls a few at a time until golden. Drain and set aside. KEEP the oil hot. Heat saucepan and add 3 tbsp oil from wok. Combine sauce ingredients. make sure sugar and cornstarch are dissolved. Add to saucepan and stir constantly. AT the same time REFRY the balls in the wok for 1 minute. Use the strainer and remove balls placing in saucepan. Stir quickly coat entirely with sauce. Remove and serve very hot. 4 servings main course 8 servings side dish.
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mashed potatoes cornstarch water chestnuts salt msg black sesame seeds distilled white vinegar dry sherry soy sauce catsup water sugar cornstarch
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28,705 |
Pecan Pie
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Bake 325°F for 30-45 minutes. Makes two small 8-inch pies or one 9-inch deep dish.
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sugar corn syrup butter salt eggs vanilla pecans
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295,106 |
Chicken-Artichoke Pasta With Rosemary
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Sprinkle chicken evenly with salt and pepper. Melt 1 tablespoon butter in Dutch oven over medium-high heat; add chicken and cook 5 minutes or until lightly browned. Removed chicken with a slotted spoon and set aside. Add onion garlic tomatoes mushrooms artichoke hearts and rosemary to Dutch oven; saute 10 minutes or until vegetables are tender. Drain and remove from Dutch oven. Add remaining 1 tablespoon butter wine and cream cheese to Dutch oven. Reduce heat to low stir until cream cheese is completely melted then gradually whisk in nonfat milk. Add chicken vegetables cooked fettuccine and Parmesan cheese tossing gently.
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boneless skinless chicken breasts salt fresh ground pepper butter sweet onion garlic cloves plum tomatoes fresh mushrooms fresh rosemary dry white wine light cream cheese nonfat milk fresh fettuccine parmesan cheese
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238,762 |
Stuffed Chayotes (Chayotes Rellenos)
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In a large pot boil halved chayotes until tender. In a large pan add OO or non stick spray. Add tomato sauce and sofrito. Let simmer in medium heat for about 5 minutes. Add meat and season with adobo. When chayotes are done remove the flesh in the middle area. Add this flesh to the meat. Stuff chayotes with meat. Cover with slice of cheese. Place in oven for 35 minutes @ 350°F Remove from oven and serve.
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chayotes ground beef tomato sauce American cheese cheddar cheese adobo seasoning olive oil
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325,216 |
Black Bean, Corn and Red Pepper Salad With Chile-Lime Dressing
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In a small bowl whisk together cumin chili powder lime juice olive oil and salt. In a medium bowl mix the beans corn red pepper and red onion. Pour the dressing over the salad and mix well. Chill if desired. Just before serving top with cilantro and green onion.
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cumin chili powder cayenne lime juice olive oil salt black beans corn red bell pepper red onion cilantro green onions
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244,115 |
German Chocolate Lace Cookies
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Preheat the oven to 350°. Line baking sheets with parchment paper. Melt chocolate with milk over medium heat and stir until smooth. In a bowl blend on high the butter and brown sugar until fluffy. Beat in chocolate mix and vanilla. On low speed beat in flour and baking soda. Stir in oats coconut and pecans. Drop be spoonfuls on baking sheets and bake about 10 minutes (should appear \"lacy\"). Let cool by lifting parchment paper off of baking sheets and sift powdered sugar over cookies. Melt milk chocolate chips in microwave spread over one side of a cookie and place another on top creating sandwiches. Melt in a saucepan the German chocolate and oil and using a fork drizzle glaze over cookies and let stand until everything is set.
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skim milk butter brown sugar vanilla flour baking soda oats coconut flakes pecans powdered sugar
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34,140 |
Country Corn Casserole
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In a saucepan over medium heat bring vegetables and water to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender; drain. In a saucepan over medium heat saute the onion in 1 tablespoon butter until tender. Add soup and milk; stir until smooth. Ad cracker crumbs and cooked vegetables; mix well. Spoon into a greased 8-inch square baking dish. Dot with remaining butter. Bake uncovered at 350 degrees for 25-30 minutes or until golden.
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water onion butter margarine milk
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110,173 |
Cheesy Potatoes Au Gratin
|
Preheat oven to 400 degrees. Lightly grease a medium gratin dish with butter. Cover the bottom of the pan with an overlapping layer of potatoes. Lightly season with salt pepper garlic powder and onion powder and top with a sprinkling of cheese (about 2 tablespoons). Continue layering potatoes seasoning and cheese ending with the remaining cheese on top. Pour the cream over the potatoes pressing lightly with your hands to cover the potatoes with cream. Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife about 50 minutes. Remove the foil and bake until the mixture is bubbly and the top is golden brown about 10 minutes. Remove from the oven and let rest 10 minutes before cutting into portions.
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idaho potato cheddar cheese heavy cream salt pepper garlic powder onion powder
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413,376 |
Pie Crusts for 2
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Put the flour salt and sugar into the food processor bowl. Give a quick pulse to mix the dry ingredients. Add in the butter cubes trying to sprinkle them evenly around the bowl. Pulse again (approx. 15 times) until your butter is about the size of small peas. Remove the processor lid and sprinkle 4 teaspoons of ice water around the mixture. (You can add up to an additional 2 teaspoons if you need to). Pulse again until you see small dough bits. Take 2 sheets of waxed paper and lay them out. Dump the dough bits out onto one of the sheets. Do a very short knead just enough to bring the bits together. You will see butter clumps still - that's a good thing! Divide the dough ball in half. Wrap each half in a sheet of waxed paper and stash in the refrigerator for 30 minutes. The time in the refrigerator will hydrate the flour - don't skip this time. Make sure you have a rack set in the center of the oven and preheat to 375°F. Tart/Cake Pans: Grease the cake pans with the room temp butter and place them on a cookie sheet to make it easier to take them in and out of the oven. Jumbo Muffin Pan: Line 2 muffin cups with aluminum foil and then lightly grease the foil with room temp butter. Take the crust from the refrigerator and roll out each into 6 inch rounds. Fill your pan of choice with the crust. Make sure you tuck the overhanging dough to the inside. If you are using a tart pan make sure you press into the grooves. If using a muffin pan you may have to pleat the dough a bit for a proper fit. Prick the bottom of the crust with a fork several times; this is called docking. Place the crusts in the freezer for 15 minutes to firm them up a bit. Remove the crusts from the freezer and line with aluminum foil pressing it snug against the dough. Fill with pie weights; if you don't have pie weights you can use dried beans or uncooked rice instead. Place in the oven to bake for 15 minutes. If using a muffin tin fill the empty cups about halfway with water to keep your pan from scorching. Take the pan out of the oven and remove the foil and weights. For partially baked crusts return to the oven for 4-5 minutes or until dry. For fully baked crusts return to the oven for 8-10 minutes or until lightly golden brown.
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all-purpose flour salt sugar unsalted butter unsalted butter
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129,865 |
Curry Pasta
|
Start sauce first as it needs to simmer to thicken. Pour the can of broth into a medium sized pot and start simmering it. Carefully add 1/2 stick of butter cut into chunks. Stir until melted. Add the curry powder whisking to make sure there are no lumps. Sample the sauce to see if the flavor suits you or if you need to add more curry powder. In a separate pot start making the pasta according to the package directions. Drain when done and add the remaining butter stirring to coat. When the sauce has simmered for 5 or 10 minutes carefully add the coconut cream. Sample the sauce again to be sure the flavor is right for you. Notice how the coconut cream enhances the curry flavor without diluting it-mmmm! Continue simmering the sauce whisking occasionally until it reaches the thickness you desire or until you cannot stand waiting any longer. Serve the sauce over the pasta with a side of crusty bread to dip.
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chicken broth beef broth butter curry powder pasta
|
164,044 |
Mushroom Rice for a Crowd
|
Add ingredients to a large roaster and seal tightly with aluminum foil and the roaster cover. Bake at 325 degrees for 1 1/2 hours no peeking.
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white rice soy sauce mushroom stems and pieces boiling water
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519,886 |
Samoa Brownie Bars
|
Preheat oven to 300. Cover baking sheet with parchment paper or aluminum foil. Spread coconut evenly over baking sheet. Bake for about 20 minutes stirring/flipping every 5 minutes to make sure coconut browns evenly. Once done put into a bowl so that coconut doesn't continue to brown. Set aside to cool. Preheat oven to 350. Combine butter sugar salt and flour and cut with pastry knife or mix with mixer until coarse pea-sized lumps form. Press evenly over the bottom of a 9 x 13-inch baking pan. Bake until lightly browned. Meanwhile prepare brownie batter according to package directions adding 1/4 cup hot fudge ice cream topping unheated and straight from the jar. Make sure to follow the high altitude directions if you live at high altitude. Pour over shortbread crust and bake as directed until a toothpick comes out nearly clean with only a few crumbs remaining. When brownies are almost finished scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir. Add toasted coconut and stir gently until evenly mixed. If brownies are not quite finished keep this warm stirring occasionally. Keeping the coconut caramel mixture warm will help it to spread evenly without tearing brownies apart. Pour coconut caramel mixture over brownies and gently spread evenly over the top. Place chocolate chips into a zip-loc baggie and put into microwave for 20 second intervals. Squish the bag with your fingers to mix and smooth the chocolate between intervals. When melted smooth snip a tiny piece off of the corner of the bag and drizzle over bars. Cool for 30 mins then refrigerate for another hour to set. Cut and serve.
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unsalted butter powdered sugar all-purpose flour salt water coconut chocolate chips
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21,153 |
Taos Eggs
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Preheat oven to 350 degrees. In a large skillet saute garlic onion and butter over high heat. Then slowly blend in flour until smooth; then slowly add heated milk whisking constantly until thick. Add green chiles salt and pepper. Remove from heat and set sauce aside. In a small bowl mash avocados. In a large skillet scramble eggs until just set. Onto each tortilla spoon 2 tbls. sauce 1/8 of the eggs and 1/8 of avocado. Roll up and place seam side down in 13 x 9 baking dish. Spoon remaining sauce over tortillas. Sprinkle with cheese. Bake 15-20 minutes. Top with sour cream and chopped tomato.
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garlic clove onion butter flour milk green chilies salt black pepper eggs avocados flour tortillas monterey jack cheese sour cream pico de gallo salsa
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414,949 |
Peach Crumb Pie
|
Heat Oven to 375 degrees. Take the pie crust out of the freezer and let it sit. To Prepare filling: In medium bowl combine peaches brown sugar cinnamon ginger cornstarch and vanilla extrac; toss well. Set aside in bowl. To Prepare topping: In medium bowl combine oats flour brown sugar and salt. Add the butter lemon juice and water; stir to combine. Transfer pie filling to the pie crust. Then press topping together to form clumps and crumble over top of filling. Bake 40 minutes then loosely tent the top with aluminum foil to prevent topping from over browning. Bake 40 minutes longer.(some ovens may vary and only need 30 minutes more). Let cool before eating.
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light brown sugar cinnamon ginger cornstarch vanilla extract rolled oats all-purpose flour light brown sugar salt unsalted butter lemon juice water
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217,069 |
Broccoli Polonaise
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Bring enough salted water to a boil in pot to cover egg by 2 inches. Gently lower egg into water and reduce heat to vigorous simmer. Cook 13 minutes. Drain and run cold water over egg until cooled; peel and coarsely chop. Cook broccoli in boiling salted water in medium pot 4 to 6 minutes or until crisp-tender; drain and reserve. Meanwhile melt butter in medium skillet over medium-high heat. Add shallots and cook 1 to 2 minutes until butter and shallots begin to brown. Add bread crumbs stirring until browned about 1 minute. Remove pan from stove; stir in parsley salt and pepper to blend. Sprinkle crumb mixture over broccoli topping with chopped eggs. Serve at once.
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egg broccoli unsalted butter shallot parsley salt black pepper
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384,488 |
Risotto Con Fagioli
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Cook and stir tomato and onion over medium heat for 3-4 minutes. Add rice and broth. Bring to boil then lower heat and simmer uncovered for 15 minutes (until liquid is absorbed) stirring occasionally. (At this point you may need to add more liquid if rice is too al dente.). Stir in the rest of the ingredients and and heat through. Serve.
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diced tomato onion arborio rice vegetable broth cannellini beans parmesan cheese fresh parsley butter dried basil pepper
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31,367 |
Peanut Butter And Raisin Bars
|
Over low heat melt peanut butter and butter. Remove from heat and stir in sugar eggs and vanilla. Mix flour and baking powder; add to creamed mix. Stir in raisins. Spread batter in greased 13x9 pan. Bake at 350* for 25 minutes. Cool; drizzle with chocolate.
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creamy peanut butter butter sugar eggs vanilla flour baking powder raisins
|
243,692 |
Healthy Homemade French Fries
|
Heat the oven to 375 degrees F. Cut the potatoes into wedges and cover in all the seasonings. Place on a baking sheet lined with parchment paper and bake about 10-15 minutes depending on desired crispiness.
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potatoes season salt cumin black pepper
|
379,747 |
Lemon Bars
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Cream first 3 ingredients together and spread evenly in an ungreased jelly roll pan. Bake for 15 minutes at 350F until lightly brown. Beat eggs mix with remaining ingredients pour over pastry. Bake 30 minutes at 325°F Sprinkle with powdered sugar. Cool for 15 minutes then cut into bars. Store in refrigerator.
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real butter powdered sugar all-purpose flour eggs salt sugar lemon juice lemon rind flour baking powder
|
8,892 |
Mediterranean Spinach
|
Combine onions garlic dill and 1/4 cup water. Stir-fry over medium heat until onions are soft and almost all liquid has evaporated. Transfer mixture to bowl and stir in tomatoes. Keep warm. Add half the spinach to fry pan and 1 Tab water. Stir-fry over medium heat until spinach is just beginning to wilt. Add remaining spinach stir-fry until all spinach is wilted (2 minutes) With slotted spoon transfer spinach to a platter and spread out slightly; discard liquid from pan. Top spinach with tomato mixture Sprinkle with Feta and capers. Season to taste.
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green onion garlic dill roma tomatoes spinach feta cheese capers pepper
|
165,796 |
Chocolate Malted Milk Cheesecake
|
Heat oven to 350 degrees. Line bottom only of 13x9 inch pan with foil. Spray foil with nonstick cooking spray. In large bowl cream cheese at medium speed until fluffy. In medium bowl combine sugar malted milk powder and cocoa mix well. Add to cream cheese beat at low speed until combined. Beat at medium speed until smooth. Add sour cream vanilla and salt and beat well Add eggs 1 at a time beat until just combined after each addition Pour batter into foil lined pan. Place pan in larger shallow pan place in oven. Add hot water to shallow pan until half full. Bake at 350 degrees for 50 to 55 minutes or until set. Remove from oven. Remove cheesecake from water bath place on wire rack. Cool about 1 hour or until lukewarm. Invert cheesecake onto cookie sheet refrigerate at least 3 hours or overnight. To serve beat whipping cream until stiff peaks form. Cut cheesecake into squares and top with whipped cream and garnish with chopped malted milk balls.
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cream cheese sugar sour cream vanilla salt eggs
|
465,129 |
Easy Beef Sammies
|
Turn a frying pan on to meduim high heat and sear roast on all sides just till browned about 5 minutes. put the roast in the crock pot. Add with the garlic broth salt pepper and giardnera to crock pot over roast. Drop the bouillon cubes around the roast. I usually add three then more to taste when it done. Cook on high 4-5 hours or on low for 8 hours. pull beef out of broth and put in bowl let rest for ten minutes then shred with two forks and add back to crock pot. Add salt and pepper to taste or add the last bouillon cube for more beefy flavor. Mix and serve on crusty french bread or rolls. Note:could also make in dutch oven or on stove top in deep pot cook times would be less.
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beef roast garlic cloves beef broth beef bouillon cubes pepper salt
|
220,020 |
Hawaiian Chicken Burgers
|
In a medium bowl combine egg bread crumbs water chestnuts ginger salt and pepper. Add ground chicken and mix well. Shape into 4 ¾ inch thick patties. To grill cook for 15 to 18 minutes or until no longer pink turning once and brushing with sweet and sour sauce during last 5 minutes of cooking. Meanwhile place pineapple slices on grill rack. Cook for 5 minutes turning as needed. To serve sprinkle bottom half of each bun with shredded spinach. Top with patties. Brush patties with sweet and sour sauce and top with pineapple slices. NOTE: I about 1 Tbsp teriyaki sauce to the mix for more flavor.
|
egg water chestnuts ground ginger salt pepper ground chicken pineapple rings spinach
|
47,486 |
Almond Bonbons
|
Combine almonds stiffly beaten egg whites heavy cream almond extract powdered sugar watwer and tea mix. Stir until ingredients are well blended. Butter hands lightly (mixture is somewhat sticky) and form into 1 inch balls around chocolate pieces or nuts (one in each ball). Roll half of balls in sugar the other half in colored candies.
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heavy cream powdered sugar water lemon flavored ice tea mix chocolate pieces
|
250,166 |
Aspen Sugar Daddy
|
Shake vodka Amarula Cointreau and juice with ice. Rim a martini glass with pomegranate concentrate and sugar. Garnish with lime wedge.
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vodka Amarula cream liqueur Cointreau liqueur pomegranate juice pomegranate concentrate sugar lime wedge
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78,896 |
Chip'n Nut Caramel Brownies
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For Brownie Base: Melt butter& chocolate chips in large saucepan stirring until smooth. Remove from heat. Add sugar eggs& vanilla. Mix well. Add flour baking powder& salt stirring until smooth. Spread batter in greased 8 or 9 inch square cake pan. Bake at 350 degrees for 20-25 mins.or just until set. For Topping: While brownie base is baking heat caramels and cream on low heat stirring until smooth. Remove brownie from oven. Let cool 5 minutes. Spread caramel mixture on top. Sprinkle with pecans and chocolate chips. Bake 5 mins.longer Cool completely& cut into squares. TIP: Try Hershey Chocolate Filled Classic Caramels for a more chocolate taste.
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butter sugar eggs vanilla flour baking powder salt pecans
|
57,159 |
Chilled Pasta with Rosemary and Tomato
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Make the roasting oil: Brown the potatoes in a pan with the olive oil thyme and oregano over a medium flame. Remove the potatoes and let the olive oil cool. Serve the potatoes with meat or poultry; reserve the roasting oil for the spaghetti. Make the tomato sauce: Drain 1 cup of liquid from the canned tomatoes; mix the liquid with half of the basil leaves and set aside. Break the tomatoes up with a wooden spoon. In a large non-stick pan add all the remaining ingredients to the tomatoes. Bring to a boil on the lowest flame possible and continue to boil for 10 minutes covering the pan with a splatter screen. Lower the heat and cook for 3 more hours stirring every 30 minutes. Leave the sauce to cool then purée it in the food processor until smooth. Add salt to taste stir in the liquid that was set aside and cook for another 10 minutes. Cool and refrigerate. Make the spaghetti: Cook the spaghetti until al dente in a large pot of boiling salted water. Strain and place under cold running water for 10 minutes. Meanwhile prepare a tray large enough to hold the spaghetti in a thin layer and pour two-thirds of the roasting oil into it. Drain the spaghetti thoroughly and mix it with the roasting oil in the tray. Mix the spaghetti with your hands until each strand is lightly coated with the oil. Add the remaining roasting oil if the spaghetti is not well coated. Cover the tray and keep it in the refrigerator mixing every 24 hours until ready to serve. Serve the pasta with the tomato sauce on the side. Keep in mind that since the sauce is cold you will have to use much more of it than if it were warm. Serves 4.
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potatoes extra virgin olive oil thyme oregano rosemary Italian plum tomatoes basil leaves onions carrot extra virgin olive oil dry red wine tomato paste cayenne pepper salt spaghetti salt
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63,106 |
Salad Greens with Tangy Lemon Dressing
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In medium bowl combine lettuce and radicchio. In a blender blend remaining ingredients until smooth. Pour over greens and toss to coat.
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leaf lettuce radicchio fresh lemon juice water olive oil tahini Dijon mustard honey sugar
|
145,496 |
Red Hot Devils
|
Preheat the oven to 350 degrees. Mix ingredients together well minus the hotdogs. Slice the hotdogs lengthwise about 2/3rds of the way through. Arrange hotdogs in ovensafe baking dish. Fill hotdogs with the sauce mix. Cook for about 30-45 minutes or until cooked through and mixture is bubbly. Place hotdogs in buns with the sauce. ENJOY!
|
ketchup sugar onion paprika Worcestershire sauce mustard vinegar pepper
|
80,179 |
Whole Roasted Red Snapper With Smoked Paprika-Hot Garlic Sauce
|
Preheat oven to 450 degrees F. Place herbs oranges and lemons in the cavity of the fish. Drizzle oil over fish and season with salt and pepper. Place in a roasting pan and roast until just cooked through about 30 to 40 minutes. Transfer fish to platter and immediately pour the hot garlic sauce over the entire fish. For the sauce: Place oil in small saucepan over medium heat. Add garlic and cook until garlic is lightly golden brown. Transfer mixture to a medium bowl add vinegar paprika and salt and blend with an immersion blender until smooth.
|
parsley orange lemon red snapper olive oil garlic cloves sherry wine vinegar salt
|
260,063 |
Vegan Breakfast Biscuit Gravy
|
In saucepan bring the 1 cup water to a boil. Blend the remaining ingredients except vegan sausage or crumbles until creamy adding the flour at the end of the blending time. Add the blended mixture to the boiling water stirring with a whisk until mixture comes back to a boil. Stir in crumbles. Serve piping hot over biscuits or toast.
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water raw cashews water unbleached white flour salt vegan beef bouillon powder soy sauce nutritional yeast flakes
|
452,062 |
Spicy and Rich Sausage and Kidney Bean Chili (Ww 6 Pointsplus)
|
Cook all but the ¼ cup chopped onion in oil in large saucepan over medium-high heat for 2 minutes. Add the chicken sausage; cook and stir for 1 minute. Stir in tomatoes salsa coffee and oregano; bring to a boil. Reduce heat; simmer uncovered for 10 minutes. Add the beans; return to a boil and simmer for 5 minutes. To serve ladle 1 ¼ cups into four shallow bowls. Garnish with reserved chopped white onion and optionally with chopped avocado chopped cilantro and lime wedges.
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olive oil no-salt-added diced tomatoes salsa brewed coffee dried oregano avocado fresh cilantro lime
|
15,857 |
Raspberry Delight
|
Put 1 cup of water and Jello into sauce pan heat until all dissolved. Remove from heat and add 3/4 cup ice cold water. Chill tell almost set. about 30 minutes. Mix in the cream cheese with a fork. It can be somewhat lumpy. Now add drained Pineapple and nuts. Mix and Chill tell set.
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raspberry Jell-O gelatin cream cheese pecans pineapple in juice water
|
254,705 |
Mango Bread (Lower Cal)
|
Preheat oven to 350°F. Grease and flour 9x5 inch loaf pans. Sift the flour baking soda baking powder and cinnamon into a small bowl. In a large mixing bowl combine eggs smart balance and sugar and mix with dry ingredients until well blended. Fold in mango and then pour into loaf pans Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 to 15 minutes unmold and let completely cool on baking racks.
|
all-purpose flour baking soda baking powder cinnamon egg substitute granulated sugar fresh mango
|
280,778 |
Smoked Trout Spread
|
Remove and discard skin from fish. Finely chop fish. Place fish sour cream and mayonnaise in a medium bowl and mash with a fork. Stir in chopped onion carrot and green bell pepper.
|
smoked trout fat free sour cream low-fat mayonnaise red onion carrot green bell pepper
|
507,715 |
Apple Slaw
|
Toss cabbage and apple in medium bowl. In a separate bowl whisk together the mayo vinegar celery seed and salt. Pour dressing over slaw and toss to coat. Serve chilled.
|
cabbage apples light mayonnaise apple cider vinegar celery seed salt
|
474,832 |
Chocolate Pinwheels
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Soften 1/2 cup of the butter. Cream with the sugars. Add egg and 1 1/2 teaspoons vanilla and beat until light and fluffy. Add flour baking powder and 1/8 teaspoons of the salt and beat well. Divide dough in half and place each half between two sheets of wax paper. Roll each half of dough out into a 12 inch by 10 inch rectangle. Chill until almost firm about 30 minutes. Meanwhile melt chocolate chips and remaining 2 tbsp butter. Add remaining 1/4 teaspoons vanilla and 1/4 teaspoons salt and mix well. Spread 1/2 of mixture over each rectangle of dough. Roll each rectangle up into a tight jelly roll and wrap in wax paper. Chill until firm about 2 hours. Cut each roll into 1/8 inch slices and place on a parchment lined baking sheet. Bake at 350 F until lightly browned about 7-10 minutes.
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butter sugar brown sugar egg vanilla extract all-purpose flour baking powder salt
|
25,315 |
Broccoli Salad
|
Cut off the broccoli heads and separate into small florets. Steam in a microwave for four minutes. Bite a piece. It should be crispy-tender and bright green. Nuke for 1 minute at a time for 1 or 2 minutes more if required. Dump immediately into icy cold water to stop the cooking process. Remove into a colander and set aside to drain. Put cooking oil in a skillet. Chop bacon into tiny cubes and sauté on medium heat until crispy. Drain and spread onto a paper towel to blot more grease (You may fry bacon whole if you wish drain cool and then crumble fine). Make up the dressing. Add the chopped onion crumbled bacon and raisins to the dressing and mix well. If you have a salad strainer spin broccoli to remove more water. Place broccoli in a bowl pour dressing over it and mix lightly. Refrigerate for 3 hours or more to chill and develop the flavors. This salad will keep well in the refrigerator for three days.
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broccoli bacon red onion raisins apple cider vinegar light mayonnaise sugar celery seed
|
258,460 |
Chocolate-Hazelnut Cream Puffs
|
For filling in a small mixing bowl beat cream cheese and 2 tablespoons sugar until smooth. Gradually beat in hazelnut spread and cream until blended. Stir in nuts. Cover and refrigerate. In a bowl combine the flour cocoa and remaining sugar. In a large saucepan bring water butter and salt to a boil. Add flour mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs one at a time beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool completely. Spoon filling into cream puffs; replace tops. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 2 dozen.
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cream cheese sugar heavy whipping cream hazelnuts pecans all-purpose flour water butter salt eggs confectioners' sugar
|
258,891 |
Professor's Chocolatecake (Professorns Chokladkaka)
|
Preheat oven to 350°F. Grease and flour a 9 inch spring cake pan. Or if the pan has a tendency to leak line with greaseproof paper. Melt butter chocolate and sugar over low heat let cool. Divide the eggs and beat the whites until stiff. Stir the yolks into the cooled chocolate mixture. Add flour nuts and instant coffee. Carefully fold in the beaten egg whites. Bake on lowest rack of oven for 35-40 minutes. The cake will be and should be gooey inside. Serve as it is or with whipped cream.
|
bittersweet chocolate butter sugar eggs flour hazelnuts instant coffee
|
364,375 |
John's Three Layer Apple Cake
|
Preheat oven to 350 degrees. Butter three 8-inch-round cake pans; line bottoms with parchment paper. Butter then flour paper and sides (tapping out excess); set aside. In a medium bowl whisk together flour baking soda baking powder cinnamon ginger and salt; set aside. In a large bowl whisk together butter sugar and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops. Bake until a toothpick inserted in center of cake comes out clean 35 to 40 minutes. Cool cakes in pans 20 minutes then invert onto wire racks; peel off parchment. Invert cakes again and let cool completely on racks. Make buttercream: In a heatproof bowl set over (not in) a pan of simmering water whisk together egg whites sugar and salt until sugar has dissolved; remove from heat. Using an electric mixer on medium beat mixture until fluffy and cooled about 15 minutes. Increase to high; beat until stiff peaks form. Reduce to medium-low; gradually add butter beating until fully incorporated about 3 to 5 minutes. Assemble cake: Place one layer on a serving plate; spread top with buttercream. Top with another layer; spread top with buttercream. Top with third layer; spread remaining buttercream over top and sides of cake. Refrigerate at least 1 hour (or up to 4 days). To serve bring cake to room temperature; slice with a serrated knife. Helpful Hint:. You can also bake the cake in a 13-by-9-inch pan; the baking time will be about the same. Also if the buttercream separates continue beating -- it will come together.
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unsalted butter all-purpose flour baking soda baking powder ground cinnamon ground ginger salt light-brown sugar eggs granny smith apples light-brown sugar salt unsalted butter
|
387,232 |
Breakfast Hermits
|
Preheat oven to 350°F Prepare cookie sheets by lining with parchment paper or greasing lightly. Sift all dry ingredients and spices together in a large mixing bowl. Cream olive oil and agave nectar together until smooth. In separate bowl beat eggs together and then add to olive oil mixture. Mix well. Add molasses applesauce (or apple butter) vanilla and yogurt and mix well again. Add raisins cranberries and almonds. Mix well. You may have to use your hands (coated lightly with olive oil) to mix this properly. The dough should form a ball. Wrap with plastic and refrigerate for an hour or two. Remove from refrigerator. Using a spoon make small balls with the batter. Place on cookie sheet and press down lightly with a fork. Bake 10 minutes or until lightly browned.
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whole wheat flour baking powder ground cloves ground cinnamon ground nutmeg ground mace ground cardamom sea salt olive oil blackstrap molasses apple butter applesauce vanilla plain low-fat yogurt sultana raisin cranberries
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315,287 |
Fruit Leather (Apple)
|
Preheat oven to 150 degrees. Mix the first 3 ingredients together. Spray cookie sheet. Spread a THIN layer of the mixture on the cookie sheet. Leave oven door open a bit and cook for 6-8 hours.
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applesauce honey cinnamon
|
94,369 |
Crunchy Snack Mix
|
Mix all ingredients together coating cereal well. Spread into a shallow layer on a baking sheet (use one with sides or the ingredients will slide off). Bake at 450° for 45-60 minute stirring every 15 minutes. Cool on paper towels.
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cashews peanuts margarine lemon juice Worcestershire sauce
|
19,448 |
Tangy Fruit Chops
|
In skillet brown chops in hot oil for 5 minuts on each side. Add remaining ingredients. Cover and simmer 10 minutes. Put chops on serving platter. Spoon sauve over.
|
boneless pork chops cranberry sauce prepared mustard vinegar
|
432,037 |
Best Pie Crust Ever!
|
Combine first 5 ingredients in the *magical* pie dough transformer (food processor). PULSE these ingredients together only slightly. Too much pulsing causes excess friction which melts the butter and creates a dense yucky pie dough. Gradually add the ice cold water while pulsing. Dough should just start to come together but will still seem somewhat dry. Pea-sized butter chunks are what makes the world go 'round. Pour/dump dough out combine and knead gently & slightly just to bring dough together. Divide into two rounds & freeze/chill until ready to use. Whenever possible thaw dough to room temp. but you can cut frozen dough into large chunks & microwave CAREFULLY. Remember to declare your love to the dough -- this always makes the best pies.
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flour sugar salt butter shortening water
|
487,139 |
Pasta Salad With Pesto(ATK)
|
Bring 4 quarts water to rolling boil in large pot. Toast. pine nuts in small dry skillet over medium heat shaking pan occasionally until just golden and fragrant 4 to 5 minutes. When water is boiling add garlic and let cook 1 minute. Remove. garlic with slotted spoon and rinse under cold water to stop cooking;. set aside to cool. Add 1 tablespoon salt and pasta to water stir. to separate and cook until tender (just past al dente). Reserve ¼. cup cooking water drain pasta toss with 1 tablespoon oil spread in. single layer on rimmed baking sheet and cool to room temperature . about 30 minutes. When garlic is cool peel and mince or press through garlic. press. Place ¼ cup nuts garlic basil spinach pepper lemon. juice remaining ¼ cup oil and remaining 1 teaspoon salt in. bowl of food processor and process until smooth scraping sides of. bowl as necessary. Add cheese and mayonnaise and process until. thoroughly combined. Transfer mixture to large serving bowl. Cover. and refrigerate until ready to assemble salad. When pasta is cool toss with pesto adding reserved pasta water . 1 tablespoon at a time until pesto evenly coats pasta. Fold in remaining. ½ cup nuts and tomatoes (if using); serve.
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pine nuts garlic cloves salt salt bow tie pasta olive oil olive oil fresh basil leaves pepper lemon juice parmesan cheese mayonnaise cherry tomatoes grape tomatoes
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275,951 |
Mini Leaf Christmas Trees
|
Place egg white in a bowl & beat in enough icing sugar to give a stiff spreadable consistency cover icing with a damp cloth. Stack 3 cones together using a little icing between each repeat with remaining cones. Starting at the base of the cone spread icing over 1/3 cone and place a row of mint leaves around the base overlapping the 1st layer. Spread remaining cone with icing & continue arranging rows of mint leaves around the cone until about 6 or 7 rows are formed leaving a little space at the top. Repeat this procedure with remaining cones icing & leaves. Cover top with silver cachous & sprinkle with a little extra icing sugar.
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icing sugar mint leaves
|
476,966 |
Blueberry Streusel Pie
|
To make crust: Stir together 1 cup flour 1 tablespoon sugar and salt in a medium bowl. Melt 1 tablespoon butter in a small saucepan over low heat. Cook swirling the pan until the butter turns a nutty brown about 30 seconds. Cover loosely with with foil and set in the middle of the oven with a baking sheet placed on the rack below to catch any drippings. Bake for 55 to 65 minutes or until the berries are juicy and bubbling. Frozen berries will take 10 minutes longer to cook. Uncover the pie sprinkle evenly with the reserved streusel topping and bake for 12 to 15 minutes longer or until the streusel is golden. Cool on a wire rack for 30 minutes then cool completely in the refrigerator about 2 hours.
|
all-purpose flour sugar salt butter canola oil all-purpose flour sugar lemon zest butter canola oil lemon juice sugar minute tapioca lemon zest lemon juice fresh blueberries
|
68,176 |
Nicoise Sandwich
|
Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper or plastic bag and let stand 10 minutes to steam and soften. Peel and seed. Cut bread in half horizontally. Remove centers of each half leaving a 1 inch thick bread shell all around. Combine oil vinegar basil and garlic in a small bowl. Brush inside of bread shell with this mixture. Layer anchovies bell pepper eggs tomatoes tuna olives and parsley on bottom half. Season generously with pepper. Cover with top half of bread and press gently. Wrap tightly in foil. Cover with a tray or cutting board and place 3 5 lb weights (various large cans) and refrigerate atleast 30 minutes. (can be prepared up to 6 hours ahead <U+0096> this is great picnic fare). Cut into 6 wedges. Pierce each with a long toothpick and serve.
|
red bell peppers extra virgin olive oil red wine vinegar dried basil garlic anchovy fillets hard-boiled eggs tomatoes tuna packed in oil kalamata olives fresh parsley fresh ground pepper
|
536,628 |
Chinese Chicken Salad
|
Toss first 6 ingredients in a large salad bowl. . Then add SAUCE followed by DRESSING.
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head lettuce romaine lettuce green onion toasted sesame seeds sugar salt ajinomoto black pepper rice vinegar
|
73,178 |
Fennel Seed Mustard for Fish
|
Grind the seeds to a powder using a mortar and pestle or an electric coffee grinder. Combine the ground fennel mustards sugar and vinegar in a small bowl. Slowly add the olive oil beating with a fork until creamy and thick. Makes 3/4 cup.
|
fennel seed Dijon mustard dry mustard sugar white wine vinegar
|
257,898 |
Bhg Classic Minestrone
|
In a 4-quart Dutch oven cook garlic and onion in hot oil until tender. Add sweet pepper zucchini broth and 2 cups water. Bring to boiling. Rinse and drain beans. Add drained beans and pasta; return to boil. Reduce heat. and simmer covered for 10 to 12 minutes or until pasta is tender stirring occasionally. Stir in tomatoes spinach and fresh basil (if using). Remove from heat. Season to taste with salt and ground black pepper. Top with Parmesan cheese. Serves 6.
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garlic cloves onion extra virgin olive oil yellow sweet pepper zucchini beef broth cannellini beans green beans mostaccioli pasta fresh basil tomatoes parmesan cheese
|
290,942 |
Tahitian Mojitos for Two
|
To make mint ice cubes boil water and pour into ice cube trays along with mint sprigs either chopped or left whole. In small pitcher add mint ice cubes and tonic water and stir around a bit with a wooden spoon to release some of the mint flavor. Stir in the limeade and then the rum. Pour into two glasses and sip as you dream about relaxing on the gorgeous beaches of Tahiti and watching the sunset over the clear ocean waters! Note: if you use a substitute coconut rum it might be nice to add just a touch of vanilla.
|
tonic water frozen limeade concentrate
|
490,221 |
Grilled Sesame-Ginger Chicken
|
Brush grill rack with vegetable oil. Heat gas or charcoal grill. In small bowl mix teriyaki sauce sesame seeds and ginger. Place chicken on grill. Cover grill; cook over Medium heat 15-20 minutes brushing frequently with sauce mixture and turning after 10 minutes until juice of chicken is clear when center of thickest part is cut (170 degrees f). Discard remaining sauce mixture. * To toast sesame seeds cook in ungreased heavy skillet over M-L heat 5-7 minutes stirring frequently until browning begins. Then stir constantly until golden brown.
|
sesame seeds ground ginger boneless skinless chicken breasts
|
480,388 |
Chicken Breast in a Citrus Glaze
|
From 1 orange remove a dried peel by wide tapes. Cut into fine strips and from pulp squeeze out juice. Peel and chop the garlic. Mix in a bowl with the butter zest garlic and jam. Wash chicken breast dry and rub with salt and pepper. Place in baking dish brush with orange oil. Cover with foil and place in preheated oven of 180 for 10 minutes. Remove foil and bake another 10 minutes. Put the chicken breasts on a hot dish cover and leave in a warm place. In the form where the breast baked pour the hot broth and orange juice. Stir and cook for 8-10 minutes. Drizzle with sauce chicken breasts and serve.
|
chicken fillets oranges orange marmalade garlic cloves butter chicken broth salt pepper
|
129,905 |
Sweet and Salties
|
Allow cream cheese to soften at room temp or microwave for 30 seconds until it is easily spreadable. Place chips in a single layer on a serving platter to cover the entire surface. You do not have to use them all. Using a small spoon spread desired amount of cream cheese on each chip. Refrigerate any cream cheese not used. Using a separate spoon add a dollop of jelly on top of cream cheese reserving any unused jelly for another purpose. Serve immediately. Try other types of jam or jelly but I try to use unusual varieties for maximum 'wow' factor like mint-pear orange-onion tarragon-tomato etc -- Excellent with Pvt Amy's #101956 White Zinfandel Jelly. I have even used crackers instead of chips-even plain old saltines work! Have fun and experiment!
|
low-fat cream cheese tortilla chips
|
358,667 |
Date & Nut Pudding
|
eat egg add melted shortening molasses and baking soda which has been dissolved in water. Combine sifted dry ingredients dates and walnuts. Pour in wet ingredients. Fill greased mold cover tightly and steam 1 1/2 hours. Serve hot. (Can be served with your favorite sauce).
|
egg shortening molasses baking soda water flour salt clove nutmeg cinnamon dates walnuts
|
389,179 |
Orange Honey Vinaigrette
|
Place all ingredients in a jar. Cover and shake until well combined. Store in refrigerator for up to one week.
|
canola oil white wine vinegar honey fresh herb salt pepper
|
514,957 |
Sesame Buns Recipe
|
Mix the flour with baking powder; Add eggs milk and oil add cheese and knead soft dough from these ingredients. Transfer dough to dusted working surface and roll it in round form to several mm thicknesses. With knife cut each part into eight pieces and from piece roll a bun. Arrange the buns in baking pan inlaid with baking paper; before baking smear them with egg wash with milk salt and pepper. Sprinkle buns with seeds of your choice. Bake the buns in preheated oven at 180<U+F0B0>C for about 40 minutes or until they get light golden color.
|
plain flour baking powder cottage cheese milk salt milk pepper salt
|
252,346 |
Orecchiette With Leeks, Peas, and Pecorino
|
Cook the pasta according to the package directions. Meanwhile heat the oil in a large saucepan over medium heat. Add the leeks season with the salt and 1/4 teaspoon of the pepper and cook stirring occasionally until soft about 7 minutes. Add the garlic and peas and cook for 2 minutes more. Stir in the cream and 3/4 cup of the Pecorino. Simmer until the sauce has thickened slightly about 4 minutes. Drain the pasta and return it to pot. Add the sauce lemon zest and mint and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.
|
pasta fresh mint leaves olive oil leeks kosher salt black pepper garlic cloves heavy cream lemon zest
|
523,846 |
Raw Chocolate Bars
|
Sift cacao powder into a large bowl. Melt cocoa butter in a double boiler or bain marie over low heat (so as not to degrade the nutrients). Whisk occasionally. When almost melted add coconut oil and whisk occasionally until melted. Add butter and oil mixture to powder. Add agave. Add salt. Whisk until well combined. Add fillings if desired. Pour into molds. Freeze until hard. Store in the refrigerator.
|
coconut oil salt
|
37,218 |
Zucchini and Carrots with Garden Herbs
|
Heat the oil in a large saute pan and cook the shallots 3-4 minutes over medium heat or until tender. Add the carrots water and sugar. Cover and cook until carrots are tender 5-8 minutes. Remove lid add zucchini and cook uncovered for 3-4 minutes. Fold in herbs and season to taste; remove from heat. Serve.
|
olive oil shallots carrots water vegan sugar zucchini of fresh mint fresh parsley fresh sage salt fresh ground black pepper
|
265,643 |
Ez Cherry Cheesycake Torte
|
Preheat oven to 350 dg. Generously grease and lightly flour a 10\" tube pan or spray with Pam. In a large mixing bowl combine dry cake mix water and eggs. Blend and beat as directed on package. Pour about half of batter into prepared pan. In small mixing bowl beat cream cheese and milk until smooth. Spoon over batter in pan without touching sides of pan. Spoon 1 C cherry pie filling over cream cheese mixture also being careful not to touch pan. Spoon remaining batter over cheese mixture. Bake at 350 dg. for 50-55 minutes. Remove from oven and cool 15-20 minutes. Loosen cake by running knife around edges of pan and center \"spindle\" and remove from pan onto serving plate. Serve with remaining cherries spread over top of cake or in quantity to your liking. Store leftover cake in the refrigerator.
|
water eggs cream cheese evaporated milk cherry pie filling
|
83,755 |
Champagne Sabayon
|
In the top of a double boiler whisk together sugar and egg yolks. Stir in champagne. Place over simmering water whisking constantly until mixture becomes thick and foamy. Chill until firm.
|
ugar
|
466,303 |
Garden Greens With Raspberries, Goat Cheese & Raspberry Vina
|
n a jar combine the oil vinegar mustard and sugar. Cover and shake well. In a salad bowl toss together the salad greens raspberries and goat cheese. Shake dressing and pour over the salad. Toss and serve immediately.
|
olive oil raspberry vinegar Dijon mustard sugar fresh raspberry
|
457,463 |
Celeriac Remoulade With Serrano Ham and Toasts
|
Finely chop half the chives and cut the remaining half into 3cm (1 in) lengths. Slice the celeriac into fine matchsticks using a mandoline food processor with a julienne attachment or hand-held julienne tool. Put the celeriac creme fraiche lemon juice mustard finely chopped chives salt and pepper into a bowl and mix. Divide between 6 plates with the toast alongside. Drape the prosciutto over in swirls. Top with the remaining chives.
|
chives celeriac creme fraiche lemon mustard prosciutto
|
165,778 |
Opossum
|
The carcass can be trimmed of some of the fat. It is better when aged a few days and soaked in salt water for a day. To cook parbroil in water to which one red pepper pod has been added. Par broiling may remove some of the fat. Remove the meat from the water. Stuff with dressing. Bake with sweet potatoes around it. Don't ask me how long to cook and I'm not worried about adding it since no one will probably EVER be make.
|
salt sweet potatoes
|
477,206 |
Turkey Sausage
|
Melt butter in skillet. Add turkey. Add egg and spices. Mix and chop to desired consistency. Or. Mix all ingredients including the butter and chill. Form into patties and fry until cooked through.
|
ground turkey cumin oregano basil thyme salt egg butter
|
369,972 |
Mexican Pie
|
Preheat oven to 350°F. Bottom of pie: Mix all ingredients for the bottom all together and put in pie plate of 9 inches. Filling: Mix all ingredients of the filling except the cheese and put on the mixture of veal. Bake 30 minutes. Add the cheese and put back in the oven for 10 minutes.
|
mushrooms celery root green bell pepper onion garlic powder dry oregano tomato paste chili powder water tomato paste cheese
|
405,717 |
Cucumber Tomato Salad
|
In a medium serving bowl combine the vinegar and Splenda. Add the cucumbers tomato and onion. Season to taste with salt and pepper and mix well. Cover and refrigerate at least 30 minutes before serving.
|
rice vinegar cucumbers chopped tomatoes red onion
|
206,510 |
Cafe Chocolate Strawberry Frappe
|
In blender combine ice cream chocolate syrup and sugar. Pulse just to blend. Add the coffee and ice cubes and blend at high speed until ice is crushed fine and ingredients are thoroughly mixed. Pour into glasses. Optional garnish: Top with dollop of whipped cream and a fresh strawberry .
|
strawberry ice cream sugar strawberry
|
218,884 |
Broccoli Salad My Way
|
Combine broccoli onion bacon cranberries and flax seeds in large bowl. Mix mayonnaise Splenda and vinegar. Pour over broccoli mixture and stir well. Refrigerate a few hours for flavors to meld.
|
broccoli florets onion bacon bits dried cranberries flax seed mayonnaise Splenda granular red wine vinegar
|
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