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152,476 |
Hot Beef Sandwich
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On plate put mashed potatoes. Put slices of bread beside the potato. Put slices of pot roast on bread. Pour gravy on top of everything Cook in microwave 3 minutes or until hot.
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ashed potatoes
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129,413 |
Sweet Carrot Pumpkin Bars
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Preheat oven to 350 degrees F. Combine flour baking powder baking soda cinnamon and salt. In a separate bowl beat egg and egg white until foamy. Beat in sugar pumpkin oil margarine orange peel and vanilla extract until smooth. Add flour mixture to egg mixture and stir by hand until almost combined. Stir in carrots raisins cranberries and nuts just until blended. Spread batter into 8\" X 8\" pan coated with cooking spray. Bake 30 to 35 minutes until top springs back when lightly touched. Cool in pan on rack. Makes 1 dozen.
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all-purpose flour baking powder baking soda ground cinnamon salt egg brown sugar canned pumpkin canola oil margarine orange rind of vanilla extract carrot raisins dried cranberries walnuts
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334,611 |
Delicious Dressing for Spinach Salad
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rocess all in food processor.
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brown sugar red wine vinegar ketchup Worcestershire sauce dry mustard
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56,651 |
Puerto Rican Style Pernil (Roast Pork)
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In a bowl mix garlic salt and oregano. With a sharp knife make deep cuts in to the pork only on meat side and stuff the garlic mixture into the slits. The more cuts the better the flavor. Sprinkle the other seasoning the Adobo and the Sazon all over the outside. Then rub the seasonings in making sure the entire surface is covered. Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack. Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time. Pork should be well done and tender. Make sure all juices run clear before removing from oven.
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garlic salt dried oregano adobo seasoning
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422,778 |
Mediterranean Frittata
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Preheat oven to 350°F. Light coat a 8in square pan with oil. Grate potato. Thinly slice onion diagonally. Cut tomato into rounds. In a large bowl whisk eggs with seasonings. Add potato and onion. Crumble in feta stir until mixed. Turn into baking dish and stir to evenly distribute ingredients. Top with tomato rounds. Bake uncovered in oven until middle is set about 30-35 minutes. Let stand 5 minutes then slice and serve.
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potato green onion plum tomato eggs dried oregano garlic powder salt feta
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461,219 |
Sweet Corn Spoonbread, the Easy Way
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Preheat oven to 400°F (see Note above if this seems too early). Very generously grease a 1 1/2 quart soufflé dish or an 8-inch square baking dish. Whisk cornmeal and 3/4 cup of milk in a small bowl until combined and set aside. Melt butter in a pot over medium-high heat. Cook corn until beginning to brown which can take as little as 3 minutes with fresh corn but with defrosted frozen corn. Stir in sugar salt cayenne and remaining 2 cups milk and bring to a boil. Remove from heat cover and let mixture steep for 15 minutes. If you’ve got an immersion blender please use it to save time. Otherwise transfer mixture to a blender or food processor and puree until smooth. Back in the pot (or still if it had never left) bring it back to a boil reduce heat to low and add the cornmeal-milk mixture whisking constantly until thickened about 2 to 3 minutes. If you want to do fewer dishes and don’t mind if it takes longer to cool you can leave it in the pot. Otherwise transfer to a large bowl and return mixture to room temperature about 20 minutes. Once cool whisk in egg yolks. Beat egg whites and cream of tartar in a medium bowl until stiff peaks form and fold it in to the corn mixture one-third at a time. Pour batter into prepared baking dish and baked until spoonbread is golden brown and has risen above rim of dish about 45 minutes. Serve immediately.
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cornmeal unsalted butter corn kernels sugar salt cayenne eggs cream of tartar
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354,384 |
Herby Feta and Garbanzo Salad
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Crumble the feta into a bowl. Add the rest of the ingredients and mix well. Serve.
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feta garbanzo beans mint parsley red onion lemon olive oil
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195,370 |
Grace's Chicken and Dumplings
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In Large pot put enough water to cover Chicken. Boil until tender and done. Remove from pot and place on a plate or in a large bowl and let cool. Adjust the water to simmering. Add Onions and Celery and Biscuits to simmering water. Don't put the Chicken in yet. Let it cook. By the time the Chicken cools it should be easy enough to handle to take off the skin and remove bones. By the time you do this your onions celery and Biscuits should be done . Now add your Chicken to the pot. Now Add milk. When that is done add just enough flour to thicken (usally about 2 to 3 tablespoons). Enjoy.
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roasting chicken onion celery flour milk
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84,449 |
Mozzarella Spaghetti
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***VARIATION***Colby Macaroni Replace the spaghetti with 1-1/2 cups (375 ml) macaroni. Replace the Italian seasoning with 1-1/4 tsp (7 ml) Worcestershire sauce. Replace the Mozzarella with an equal amount of Colby cheese. In a large pan brown the beef mushrooms onion and pepper. Cook over medium heat until the veggies are tender. Drain any fat. Cut up tomatoes add with the juices to the pan. Add the water spaghetti Italian seasoning and salt. bring to a boil. Reduce heat cover and let simmer for 15-20 minutes or until the spaghetti is cooked. Stir occasionally. Add the cheese stir until it is melted.
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lean ground beef onion green pepper tomatoes water spaghetti salt mozzarella cheese
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226,570 |
Italian Zucchini Boats
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Cut zucchini in half lengthwise. With a spoon scoop out and reserve pulp leaving a 3/8 inch shell. Cook shells in salted water for 2 minute; remove and drain. Chop zucchini pulp; place in a bowl. Add the bread crumbs eggs tomato parmesan cheese parsley and garlic. Stir in broth salt and pepper. Stuff into zucchini shells. Place in greased 13x9x2-inch baking dish. Drizzle with butter. Bake uncovered at 350° for 15 minutes remove and top with shredded mozarella for an additional 5 minutes. *You could substitute oregano instead of italian seasoning. I also use more of the basit and italian seasoning as I enjoy a more intense flavor.Season to suit.
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zucchini eggs tomatoes onion parmesan cheese romano cheese fresh parsley garlic cloves chicken broth salt basil pepper butter mozzarella cheese
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416,817 |
Low Fat Turkish Meatballs
|
Preheat over to 400 degrees F. Lightly spray a baking rack with olive oil spray and place over a large baking sheet leaving space between the baking rack and the baking sheet so fat can drain off. In a large bowl stir together the turkey broth bread crumbs 1/4 cup onion celery parsley cinnamon allspice turmeric and pepper until just mixed. Shape into 16 balls and place on rack. Bake for 12-15 minutes or until light golden turning meatballs halfway through cooking time to brown all sides. Remove from oven and place meatballs on a large plate lined in paper towels. Spray a large non-stick skillet with olive oil spray. Heat pan over medium- high heat. Cook sliced onion and garlic for 3-4 minutes until soft. Stir in remaining ingredients increase heat to medium-high and bring to a boil. Gently add the meatballs spooning sauce over the meatballs. Reduce heat and simmer covered for 10-12 minutes or until meatballs are cooked through turning meatballs halfway through cooking and spooning sauce over meatballs after turning. Remove from heat and serve over couscous or brown rice.
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olive oil flavored cooking spray lean ground turkey onion celery rib flat leaf parsley ground cinnamon ground allspice ground turmeric fresh ground pepper onion garlic cloves no-salt-added tomato sauce dry red wine crushed red pepper flakes
|
93,306 |
Summer Vegetable Pie
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Make crust by sifting flours and salt together in a large bowl. Cut in margarine (or butter) until it resembles corn meal. Blend in water one tablespoon at a time until dough holds together. On a floured board knead dough a few times and then pat it into a thick patty or disc. Place in baggie or wrap in plastic wrap and put in refrigerate for one hour or until ready to use. Preheat oven to 375-degrees F. Melt butter (or margarine) in a large skillet over med low heat. Add garlic onion and celery. Saute for 5-10 minutes or until onion is tender. Stir in zucchini carrots and mushrooms. Continue cooking for another 5-10 minutes or until vegetables are tender. Stir in peas and corn and cook for another 5 minutes. Stir in honey mustard salt pepper and sage. Remove from heat. Press lightly against vegetable mixture to drain out any excess liquid and discard extra liquid. Roll out crust to fit a 9\" pie dish or quiche pan (I use a quiche dish). Place in dish and trim edges and crimp or make decorative edging. Prick bottom with a fork and brush with milk or egg wash if desired. If desired you can precook crust for 10 minutes. Spoon vegetable mixture into prepared crust. Cover with tomatoes and cheese and sprinkle with parsley. Brush crust edges with milk or egg wash. Bake for 45-50 minutes (if crust was precooked baking time is 40-45 minutes). Let stand 5-10 minutes before cutting.
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white flour unbleached flour salt butter margarine butter margarine onion garlic celery zucchini carrot frozen corn kernels honey dry mustard salt pepper fresh sage tomatoes swiss cheese parsley
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179,040 |
Quick Microwave Caramel Popcorn
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Pop popcorn and pour into a brown paper bag. Put all ingredients except soda and popcorn into a bowl and microwave on high for 3 minutes. Stir and microwave 3 minutes more. Stir add soda and stir again. Pour over popcorn in paper bag and stir to coat evenly. Fold top of bag microwave 1 minute stir well. Microwave 1 minute stir. Microwave 30 seconds stir. Microwave 30 seconds stir. Pour onto foil to cool.
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butter honey brown sugar baking soda
|
508,864 |
Lady Arianna's Double Chocolate Scones
|
Preheat oven to 450 degrees F. Grease a large cookie sheet. In a large mixing bowl mix the flour sugar baking powder and salt. Add the butter to the mix and using either a pastry cutter or two knives cut the butter until you see course crumbs occurring. In a small mixing bowl beat the eggs and milk together with a whisk or fork until thoroughly combined then slowly add to the dry ingredients lightly stirring as you do so. Add 1/2 cup of the mini chocolate chips and the orange peel to the batter and stir until just combined. Don't overstir it too much. Using lightly floured hands shape the dough into an 8 inch round and place on the greased cookie sheet. Dust lightly with flour. Using a sharp knife score the round into 8 wedges. Bake for 20-25 minutes until golden brown. Cool completely on a wire rack. Transfer to cutting board. In one microwaveable container melt the remaining mini chocolate chips and in another melt the white chocolate chips stirring after every 20 seconds of cooking time. Using spoons drizzle the melted chocolate over the top of the scones. Wait 15 minutes for the chocolate to set and then using a sharp knife cut the scones into wedges along the score lines made earlier.
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all-purpose flour sugar baking powder salt butter eggs milk white chocolate chips
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440,969 |
Candi's Chili
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Brown ground beef and onions in a large stock pot. Drain. Add water seasoning packets diced tomato's kidney beans cayenne salt and pepper. Mix well. Simmer on stove about 2 hours. Top with cheddar cheese sour cream and green onion. Serve with Frito chips.
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water Rotel diced tomatoes red kidney beans cayenne pepper cheddar cheese sour cream green onion
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13,310 |
Hearty Minestrone
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In large heavy saucepan saute ground beef and onion lightly sprinkle with salt. Add spaghetti sauce and remaining ingredients. Simmer 15-20 minutes until macaroni is tender. Stir once or twice.
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ground beef onion salt green beans corn carrot water
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48,190 |
Giambotta
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Heat skillet over medium heat. Add oil and coat pan. Add garlic and cook until soft but not brown. Drain liquid from tomatoes and reserve. Add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat stirring occasionally. While tomatoes are cooking parboil potatoes and beans separately (I've nuked potatoes in the micro and obtained satisfactory results- it's quicker than boiling). Drain cooked (al dente preferably) beans and add them to the tomato mixture. Cut potatoes into 1 inch cubes and add to sauce. Cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage). Salt and pepper to taste.
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garlic cloves olive oil chopped tomatoes dried oregano boiling potatoes green beans zucchini
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26,982 |
Milk Chocolate Bundt Cake
|
Melt candy bar with chocolate syrup set aside. Cream butter and sugar until fluffy. Add eggs; one at a time beat well after each egg. Stir in chocolate mixture and vanilla. Mix flour salt and baking soda; add to cream mixture alternately with buttermilk. Pour into greased and floured bundt pan. Bake at 350* for 65 minutes or until toothpick comes out clean. Cool in pan for 15 minutes. Remove from pan and cool completely.
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butter sugar eggs vanilla flour salt baking soda buttermilk
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235,819 |
Grilled Salmon Skewers With Creamy Cucumber-Onion Salad
|
For the cucumber salad (this may be done hours ahead) place the cucumber slices in a colander and toss with salt; let stand until several tablespoons of water has drained out (about 30-40 minutes). Pat dry with paper towels and transfer to a medium bowl then add in onion slices. In a small bowl mix together the sour cream with vinegar and dill until combined; add to the slices and toss well to coat. Season with black pepper. Chill until ready to serve with the skewers. For the salmon; slice the salmon lengthwise into 12 long strips then thread 1 strip onto 1 water-soaked wooden skewer. Repeat with remaining 11 strips. Place the skewers into a long shallow glass pan. In a bowl whisk together soy sauce honey vinegar ginger garlic and black pepper until well combined; pour over the skewers then let stand at room temperature for 30 minutes. When finished marinated transfer the marinade to a small saucepan; bring to a boil and simmer for about 3 minutes. Set grill to medium-high heat. Lightly oil the grill grate. Cook the skewers for about 4 minutes per side brushing with the marinade. Serve with the prepared cucumber salad. Delicious!
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cucumbers salt red onion sour cream red wine vinegar dried dill fresh ground black pepper salmon fillet soy sauce honey rice vinegar garlic fresh ground black pepper
|
517,915 |
Black Bean, Yellow Pepper, and Cumin Chili
|
Heat oil in heavy large pot over medium-high heat. Add onion bell pepper and cumin seeds; sauté until onion is soft and golden stirring frequently about 10 minutes. Add chipotle chilies and stir 30 seconds. Add black beans diced tomatoes with juices and vegetable broth; bring to boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half stirring occasionally about 30 minutes. Transfer 2 cups chili to processor. Blend to coarse paste; return to pot. Simmer chili to thicken if desired. Season chili to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold then cover and keep refrigerated. Rewarm over medium-low heat before serving.).
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olive oil onions cumin seeds chilies black beans tomatoes with garlic vegetable broth
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160,322 |
Best Brats Ever!
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Add brats beer 3/4 stick of butter garlic 1/2 onion and salt to pot. Bring to a boil and simmer for 30 minutes. Remove from heat. Place on medium hot grill and grill until golden brown (15 to 20 minutes). Use remaining butter to sauté onions until they become opaque. Place on buns top with a spicy mustard and onions. Enjoy!
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Spanish onions garlic cloves salt beer butter
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371,744 |
Corn Salad With Feta and Walnuts
|
Heat oven to 400°F Spread the walnuts on a rimmed baking sheet and toast until fragrant about 6-8 minutes. Let cool and roughly chop. In a large bowl combine walnuts corn jalapenos lime juice extra virgin olive oil salt and pepper to taste. Toss. Top with feta cheese.
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walnuts fresh corn kernels fresh lime juice extra virgin olive oil kosher salt pepper feta cheese
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400,894 |
Slow Cooker Big Beef Stew
|
Salt and pepper beef. Brown beef with two tablespoons of vegetable oil. Add beef to slow cooker when browned. Saute the onions in the same pan as used for the beef until slightly softened scraping up the brown bits left on the bottom of the pan from the beef. Add the wine and cook on med to high heat for about 3-5 minutes stirring occasionally making sure not to over brown the onions. Still scraping up the brown bits on the bottom of the pan. Add onions to slow cooker and beef. Combine all other ingredients with beef/onion mixture in slow cooker and stir. Cover. Cook on high for 4 hours or low for 8 hours.
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onion parsley flakes green bell peppers celery ribs carrots crushed tomatoes garlic clove water dry white wine kosher salt black pepper
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287,514 |
Coffee, Chocolate and Marshmallow Sundaes
|
Bring whipping cream and 1/2 cup marshmallow creme to simmer in small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Cool marshmallow sauce at least 10 minutes and up to 1 hour. Place 1 scoop of ice cream in each bowl. Pour marshmallow sauce over. Sprinkle sundaes with almonds top with dollop of marshmallow creme and serve.
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arshmallow creme
|
26,569 |
Mexican Rice Pilaf
|
In a large saucepan heat oil over medium high heat. Add onion and garlic; cook for 3 minutes stirring occasionally. Stir in broth rice chili powder jalapeno peppers and cumin. Cover and bring to a boil over high heat. Reduce heat and simmer for 4 minutes. Stir in bell pepper. Cover. Simmer for 5 minutes or until liquid is absorbed. Stir tomato and shredded cheese into hot cooked rice.
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onion garlic vegetable broth quick-cooking brown rice chili powder ground cumin red bell pepper tomatoes monterey jack cheese
|
311,569 |
Spiced Dried Fruit Salad
|
Put all the dried fruit plus the cinnamon cloves honey saffron vanilla and lemon zest into a sauce pan. Add cold water to just barely cover the fruit. Place on stove on a low-medium heat and slowly bring to simmering point. Cook for 15 minutes gently stirring once during this time. Remove from heat. Cool to desired serving temperature - remove cinnamon & cloves (if you can find them). Just before serving stir in the almonds pistachios and a few drops of orange flower water (or to taste). Note: if you prefer you can place the cinnamon & cloves into a muslin bag to make removal easier.
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dried figs cinnamon stick cloves honey powdered saffron vanilla bean paste vanilla bean lemon zest orange flower water
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336,395 |
Stove Top Tofu Skewers
|
Cut tofu into 4 thick slabs crosswise. Blot well between paper towels. Cut into cubes. Alternate chunks of tofu peppers tomatoes and mushrooms on each of 8 bamboo skewers leaving about 1 1/2 inches of skewer at the top and filling the entire skewer as close to the top as possible. Wrap open ends of skewer with aluminum foil. Combine oil soy sauce wine and basil in a small bowl and stir together. Heat half of the mixture on a griddle on the stove top. Arrange 4 skewers on griddle with the longer wrapped ends hanging off the edge. Cook over med-high heat turning frequently for 8 to 10 minutes total or until tofu and vegetable are touched with golden brown spots here and there. Remove skewers to a plate and cover with foil to keep warm. Cook remaining skewers as above.
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extra firm tofu green bell pepper orange bell peppers yellow bell pepper cherry tomatoes grape tomatoes baby portabella mushrooms cremini mushroom olive oil reduced sodium soy sauce dry white wine red wine dried basil
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532,207 |
Ballpark Pretzels
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Combine the warm water sugar and kosher salt in the bowl of a stand mixer and sprinkle the dry yeast on top. Let sit until the mixture begins to foam about 5 minutes. Add the flour and butter. Next using the dough hook attachment mix on low speed until it's well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl 4 to 5 minutes. (Kneading the dough can also be done by hand.). Remove the dough from the bowl clean the bowl and then oil with vegetable oil. Return the dough to the bowl cover with plastic wrap and let sit in a warm place until the dough has doubled in size about 1 hour. Line a baking tray with parchment paper and lightly brush with vegetable oil. Set aside. When the dough is ready lightly flour your working surface and divide the dough into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope and holding the ends cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place the pretzels on the baking tray and leave it at room temperature for 1 hour. This dries out the surface and makes them easier to handle. Preheat the oven to 450 degrees F. In an 8-quart saucepan or roasting pan bring 10 cups water to a boil. Cut the heat and slowly add the baking soda to prevent from overflowing. Bring it back to a boil and add the pretzels to the boiling water 1 by 1 for 30 seconds. Remove them from the water using a large flat spatula and put it back on the baking tray. This step will create a shiny brown crunchy pretzel shell. Beat the egg yolk s with 1 tablespoons water and brush the top of each pretzel. Sprinkle with coarse salt. Bake until dark golden brown 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving with the Super Cheesy Sauce. Super Cheesy Sauce: For the cheesy sauce in a saucepan over medium heat bring the beer to a simmer. In a bowl mix the cheese with the flour. Add the cheese mixture to the beer with the remaining ingredients. Stir until all the cheese has melted and the texture is smooth about 5 minutes. Keep warm until ready to serve. Cook's Notes: For a different taste instead of coarse salt use sesame seeds poppy seeds Parmesan or cinnamon sugar. To get the shiny brown crunchy shell it's important to cook in boiling soda water for 30 seconds. Cooking it too long will make the pretzel too chewy. Also allow enough time to rise at room temperature or else they will rise too much in the oven. This sauce is good on anything: broccoli tacos burgers -- the list is endless!
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warm water sugar kosher salt active dry yeast flour butter baking soda water coarse sea salt beer sharp cheddar cheese flour cream cheese garlic clove
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215,602 |
Michael's Fudge Brownies (Low Fat)
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Position the rack in lower third of the oven and preheat to 350°F Spray the pan with vegetable oil spray. Stir together flour cocoa salt and baking powder with a whisk. Melt butter in medium saucepan. Off the heat stir in the sugar until combined (texture will remain sandy). Add the egg egg whites vanilla and dissolved espresso powder. Beat with a wooden spoon about 40 strokes scraped side of pan as necessary. Add the dry ingredients and beat for another 40 strokes or until completely mixed. Scrape mixture into prepared pan. Spread evenly. Bake 20 to 25 minutes or until a toothpick inserted into the center comes out a little gooey. Cool on a rack. Cut into 16 squares.
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all-purpose flour salt baking powder butter margarine sugar egg vanilla extract instant espresso powder instant coffee powder hot water
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448,176 |
Hickory and Maple Waffles
|
Crumble or cut bacon into small pieces. Preheat waffle iron; if you want to hold waffles until serving time preheat oven to 200°. Melt the butter; reserve. In a big bowl whisk together the flour cornmeal baking powder baking soda and salt to combine. In another bowl beat together the buttermilk eggs and maple syrup. Pour the liquid ingredients over the dry ingredients and stir with a whisk until just blended. Stir in the bacon bits and the melted butter. Lightly butter or spray the grids of your iron if needed. Brush or spray the grids again only if subsequent waffles stick. Spoon out a full 1/2 cup of batter (or the amount recommended by your waffler's manufacturer) onto the hot iron. Use a metal spatula or wooden spoon to spread it evenly over the grids. Close the lid and bake until well browned and set. Serve the waffles immediately or keep them in a single layer on a rack in the preheated oven while you make the rest of the batch. Top with maple syrup or honey.
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unsalted butter all-purpose flour yellow cornmeal double-acting baking powder baking soda salt buttermilk eggs pure maple syrup maple syrup honey
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535,764 |
FETTUCCINE Alle VONGOLE
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In a large saucepan over medium heat add oil and butter. When butter turns brown add onion red pepper and garlic; cook until onions are translucent about 4 minutes. Add wine and 1 tablespoons parsley; reduce liquid a little. Pour in cream and sherry; bring to a simmer. Stir in basil red pepper flakes and freshly ground black pepper; cook for 2 minutes. Add clams and heat through (do NOT overcook or they will become tough & chewy) about 2 minutes. Stir in cornstarch to thicken the sauce. Add pasta mixture and toss. Sprinkle Parmesan cheese lemon zest and remaining parsley; serve.
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fettuccine pasta butter olive oil red onion garlic cloves dry white wine fresh parsley heavy cream cooking sherry dry basil red pepper flakes fresh ground black pepper baby clams cold water lemon zest
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252,106 |
Oatmeal Raisin Cookies
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Preheat the oven to 375. Cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla into cream mixture. Separately combine flour salt and baking soda then add to the cream mixture. Add the oats and chocolate chips. Spoon onto ungreased cookie sheet (2 tsp = 1 cookie) and bake 10 minutes. Let cool for 15 minutes on a plate before storing in a container to ensure freshness.
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margarine brown sugar eggs vanilla flour baking soda salt raisins
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476,559 |
Vegan Stuffed Conchiglione (Pasta Shells)
|
Preheat oven to 350°F. In a bowl combine crushed tomatoes lemon juice lemon zest garlic onion powder oregano basil thyme paprika black pepper and sea salt. Spread half the sauce in the bottom of a 13 x 9-inch casserole dish. In a bowl mash the tofu lemon juice nutritional yeast basil onion powder oregano salt pepper and garlic until the consistency of ricotta or cottage cheese. Fold in the spinach until well combined. Spoon even amounts of filling (about 1 ½ - 2 tbsp) filling into each pasta shell. Arrange shells in the casserole dish and pour the remaining tomato sauce over top. Cover and bake 30 minutes. Uncover and bake a further 10 minutes. Let stand 5 minutes before serving.
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low-sodium crushed tomatoes lemon juice lemon minced garlic cloves onion powder dried oregano dried basil fresh thyme paprika black pepper sea salt low-fat firm silken tofu lemon juice nutritional yeast dried basil onion powder dried oregano sea salt fresh ground black pepper garlic cloves frozen chopped spinach jumbo pasta shells
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164,169 |
Passover Cherry Cheesecake
|
TO MAKE THE CRUST: This can be prepared one week in advance and refrigerated. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the matzah cake meal potato starch brown sugar and cinnamon in food processor with metal blade. Pulse on and off until blended. Add margarine and process until ingredients are blended. Turn onto parchment paper. Press mixture together to form pea-sized lumps. Place the baking sheets on the middle and lower racks in oven. Bake 13 to 15 minutes or until lightly browned switching the position after 6 minutes. Let cool. Place the lumps in a food processor and pulse until finely ground. Remove from processor measure out 4 cups and save remainder for another use. Place the ground cookies and brown sugar in processor and pulse to blend. Add melted butter and pulse until the dough starts to clump together. Preheat oven to 350 degrees. Butter the sides and then press the crumb mixture onto the bottom and 3/4 of the way up sides of a 9- or 10-inch spring form pan. TO MAKE THE FILLING: Place cream cheese and half-and-half in processor bowl and process until smooth. Add sugar and process until blended. Add eggs and egg yolks and pulse together until blended. Pour mixture into crust. Place on middle shelf of preheated 350-degree oven and bake 45 to 50 minutes until top looks dull. The center of the cake should not shake when you move the pan. Remove from oven. Punch some holes in a piece of aluminum foil to let steam escape and cover top of cake. Let cool to room temperature. Refrigerate overnight or up to 2 days ahead. Make the topping and refrigerate until cold. Spoon on topping before serving. TO MAKE THE TOPPING: Place cherries in colander over a bowl and let them thaw. Place juice in small saucepan bring to boil and cook until reduced by half. Remove from heat and add sugar wine cinnamon and orange juice. Stir until sugar dissolves. Pour sauce over the cherries and refrigerate overnight or up to two weeks. Place colander over a bowl and put cherries in colander. Put the potato starch in a small cup. Stir 1/4 cup of cherry marinade gradually into the potato starch. Place remainder of marinade in pot and bring to boil. Add potato starch and cherries. Bring mixture to boil stirring constantly and cook until thickened. Allow to cool thoroughly. Spoon over cheesecake. *TO MAKE VANILLA SUGAR: Scrape the seeds out of vanilla beans and place both seeds and beans into 1 pound of sugar. Let the sugar absorb the flavor for a couple of days and then use in recipes in place of regular sugar.
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potato starch brown sugar cinnamon unsalted margarine brown sugar unsalted margarine cream cheese half-and-half eggs frozen cherries sugar ground cinnamon potato starch
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509,035 |
Rachael Ray's Turkey Corn Chili
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Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to the pot 1 turn of the pan and add vegetables as you chop them. Add bay leaf and cook vegetables 5 minutes stirring frequently reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder cumin and cayenne sauce. Season with a little salt to taste. Add corn tomatoes and broth. Combine your chili well adjust seasonings reduce heat to medium low and simmer 7 to 10 minutes. Garnish chili with chopped scallions.
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extra virgin olive oil onion bell pepper bay leaf turkey meat chili powder ground cumin cayenne pepper coarse salt frozen corn kernels crushed tomatoes scallions
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305,693 |
Baked Mushroom Chicken
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latten each chicken breast half to ¼ in thickness. Place flour in a resealable plastic bag. Add chicken a few pieces at a time. Seal and shake to coat. In a large skillet brown chicken in 2 tbls butter on both sides. Transfer to a greased 11”x 7”x2” baking dish. In the same skillet sauté mushrooms in the remaining butter until tender. Add the broth salt and pepper. Bring to boil; cook for 5 min or until liquid is reduced to ½ cup. Spoon over chicken. Bake uncovered @ 375 degrees for 15 minutes Sprinkle with cheeses. Bake 5 mins longer or until juices run clear.
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boneless skinless chicken breast halves all-purpose flour butter chicken broth salt pepper mozzarella cheese parmesan cheese
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513,072 |
Gluten Free Mini Corn Dog Muffins
|
Preheat oven to 375 degrees. Combine butter and sugar whisk well. Whisk in the eggs and buttermilk. Combine dry ingredients in separate bowl and add to wet ingredients. Spray or line mini muffin tins (about 3 dozen). Put 1 T. batter in each cup. Place/push one piece of hot dog into each cup of batter. Bake until golden brown (8-10 minutes). Serve with ketchup and mustard.
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butter sugar eggs buttermilk baking soda cornmeal salt
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25,024 |
Spinach, Dill Dip
|
In a small fry pan. Add 4 tablespoons water and the spinach cover and wilt. Lay the Spinach out on a paper towel and pat dry. Mix the Sour Cream Mayonaise Dill and Green onions. Fold in the spinach. Serve.
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sour cream mayonnaise dill green onions fresh spinach
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11,752 |
Okra Vinaigrette
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In a large skillet over medium heat in 1 inch of boiling water heat okra and 1/2 teaspoons salt. Cover and cook 5 minutes or until tender. In a large bowl with a fork mix together 1 1/4 teaspoons salt with the oil and remaining ingredients except pimento and lettuce. With a slotted spoon remove okra and add to oil mixture along with pimento. Stir and chill 4 hours up to overnight. In 6 bowls line each with 2 leaves of lettuce and arrange okra evenly.
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water salt olive oil white vinegar dry mustard thyme leaves sugar pepper garlic cloves chopped pimiento butter lettuce leaves
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115,894 |
Vanilla Latte
|
Heat milk in small saucepan on low heat until warm stirring briskly and constantly with wire whisk to create foam. Remove from heat; stir in vanilla. Stir coffee into milk mixture. Serve immediately (they recommend with Nilla wafers). Other flavour option: 1/4 teaspoons almond extract instead of vanilla.
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milk vanilla extract coffee
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483,155 |
Flicks Layered Doodle Rainbow Cake
|
Cakes. Preheat oven to 175 C°. Weigh the empty bowl you are going to use and 0 your scales or write it down the weight. Grease and line three 21cm inch round cake pans then line with waxed paper. Cream the butter and sugar until creamy smooth and light in colour. Add the eggs one at a time beating well after each addition. Sift the flours together and alternate adding with the milk and the vanilla extract beating well after each addition. Weigh the finished batter (making sure you're not including the bowl or minus it from the total) and then divide the weight by 6. Carefully measure the batter equally between 6 bowls (it will be somewhere just over 300 grams each) and colour 3 with Purple orange and green. Spread batter into three tins and smooth it out to the edges I like to make it slightly thicker around the edges becase it rises a little in the center and by doing that you get a more level cake. While the three are baking colour the remaining three bowls of batter. Bake until cooked and gently turn them out onto wire racks to cool. Reline the tins and repeat with the remaining three bowls of batter. Put the cakes into the fridge until ready to use. Swiss Meringue Buttercream Icing: Put the egg whites and sugar into a bowl and whisk over heat until the sugar has dissolved and the mixture feels smooth to touch. Remove the bowl and beat (this is where a stand mixer is ideal) in high until the mixture has cooled right down and become a smooth sticky and thick meringue type consistency. That part is vital don't rush to put the butter in until it is definately cooled and thick. Start adding the pieces of room temp butter to the mixture one piece at a time incorporating each piece before the next. This will take quite a while and when you have added all the butter it will take on a curdled appearance. Don't worry continue on beating it will all come together and change into a thick icing. Add whatever flavouring you would like. I like vanilla and lemon. If during the butter adding stage it becomes too soft put it in the fridge for a few minutes till it firms up and continue. Trim any brown crusty edges on the cakes with scissors. Starting with violet layer the cakes spreading the buttercream a few mms thick between each layer then fill the sides and ice the top and sides. Put in the fridge to form a crust. Buttercream is best served at room temp so remove a couple of hours before serving or cut straight from the fridge and let the pieces sit for a few minutes before eating. Rolled Fondant: Sprinkle the gelatin over cold water in a small bowl and let it rest for 5 minutes to soften Place the bowl over a pot simmering water until the gelatin dissolves. Add the glucose or corn syrup and the glycerin and stir until the mixture is smooth and clear Sift 7 1/2 cups of the sugar into a large bowl. Make a hole in the sugar and pour the liquid mixture into it. Stir with a wooden spoon until the mixture becomes sticky. Sift some of the remaining sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take. Knead the fondant adding a little more sugar if necessary to form a smooth pliable mass. Rub the vegetable shortening on your thumbs and knead it into the fondant. At this point you could knead some colour into it if you like. I kept it white because I wanted the inside of the cake to stand out. Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out. If the icing dries out and hardens it can often be revived by popping it into a microwave for a few seconds and then kneading it back to life.
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unsalted butter sugar eggs self raising flour plain flour vanilla swiss cheese sugar unsalted butter gelatin cold water light corn syrup vegetable shortening confectioners' sugar
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444,737 |
Gingerbread Rice Krispies
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Grease two 9- x 13-inch pans and set them aside. Melt the butter in a 2-quart saucepan over low heat. Using a wooden spoon stir in the molasses (or sorghum syrup) and pumpkin pie spice. Add the marshmallows and stir until sooth. Remove the mixture from the heat and stir in the rice cereal until it's evenly coated. Divide the mixture between the greased pans pressing it into place with your hands. Allow the mixture to cool completely about 45 minutes. Using outline cookie cutters without tiny features cut out holiday shapes from the rice cereal mixture then set them on a baking sheet lined with waxed paper or a silpat liner. Decorate the cookies with royal icing and any candy such as M & Ms as desired. To make the Royal Icing : Whip the egg white until nice and fluffy. Add the powdered sugar and mix well.'.
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butter molasses pumpkin pie spice miniature marshmallows powdered sugar
|
540,800 |
Leftover Pasta Casserole AKa Mexican Pasta Skillet
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Brown ground meat with chopped onion. Add cumin and stir to mix. Stir in enchilada sauce and corn. Add leftover pasta. If desired add 1 Tbsp chopped cilantro to skillet. Cook until mixture is heated through. Garnish with Shredded Mexican-style cheese blend.
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ground turkey ground beef onion cumin corn cooked pasta
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234,904 |
Tzatziki Sauce
|
In a bowl combine yogurt garlic lemon juice and dill. Add salt and peppers to taste. Depending on desired consistency add reserved yogurt liquid.
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yogurt garlic lemon juice dill salt pepper cayenne
|
429,243 |
Tarragon & Green Bean-Potato Salad
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Combine mayonnaise Dijon vinegar shallots tarragon and lemon juice in a large bowl for the dressing; set aside. Boil potatoes in salted water for 10 minutes. Add green beans; cook until potatoes are tender when pierced 3-4 minutes. Remove potatoes and beans; plunge the vegetables in ice water to cool. Drain then quarter potatoes. Toss potatoes and green beans with dressing to coat; season with salt and pepper. Serve salad chilled or at room temperature.
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mayonnaise Dijon mustard white wine vinegar shallot fresh tarragon fresh green beans
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75,845 |
Rich Scrambled Eggs-For Those Not Afraid of Fat Content
|
ry slowly while stirring and enjoy!
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eggs water salt pepper cream cheese unsalted butter
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281,513 |
Butterscotch Bourbon Buttercream Frosting
|
Combine the eggs and brown sugar in the metal bowl of a standing mixer. (Alternatively use a metal mixing bowl and a handheld electric mixer but be prepared for a workout.) Fill a large sauté pan or frying pan with water and bring to a simmer over medium-high heat. Place the mixing bowl in the simmering water and whisk the eggs and sugar constantly until the sugar is completely dissolved and the mixture is thick and fluffy and very hot 3 to 4 minutes. Use a candy thermometer to check the temperature; it should be anywhere between 120°F and 140°F (49°C to 60°C). Remove the bowl from the simmering water and using the whisk attachment beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch about 10 minutes. Beat in the vanilla and salt. While the eggs are mixing unwrap the individual sticks of butter and rewrap them loosely in plastic wrap. Pound the butter 5 or 6 times with a rolling pin (this is my favorite part!) or until the butter is soft and malleable but still cool. With the mixer speed still on medium-high add the butter approximately 2 tablespoons at a time to the egg mixture beating in each addition until it is incorporated. When all the butter has been incorporated slowly dribble in the bourbon. Don't start to panic if the buttercream seems too liquid or looks curdled as you beat in the butter. It will magically emulsify into a smooth creamy frosting by the time the last little bit of butter is mixed inches. Have faith; it's worth it.
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eggs dark brown sugar pure vanilla extract salt unsalted butter Bourbon
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90,349 |
Hot Salty Dills
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Wash and trim stem ends off cucumbers. If canning in PINT jars: put in jar: 1 hot pepper 1 clove garlic 1 teaspoons. dill seed and pack with cucumbers. If canning in QUART jars: put in jar: 2 hot peppers 2 cloves garlic 2 teaspoons. dill seed and pack with cucumbers. Boil water vinegar and canning salt. Pour water mixture in jar over cucumbers. Top jars with lids and screw rings. Hot water bath til pickles are \"white\". --about10-15 minutes. Set out to seal. *If one doesn't seal i put it in the refrigerator and we eat those first.*If you don't use all the liquid you can put in refrigerator to use next time. *(I have also been making pickles and had to make more of the water mixture-it's frustrating but it can happen)*.
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water cider vinegar canning salt garlic cloves
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297,256 |
Chicken Gyros
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In a small bowl stir together the yogurt cucumbers scallions and half of the garlic. Cover and refrigerate. In another small bowl stir together lemon juice oregano and the remaining garlic. Put lemon juice mixture in a ziplock bag with the chicken and let marinate for 10 minutes. Wrap pitas in tin foil and place in 350 degree oven for approximately 5 minutes. I just leave in the oven until the chicken is done cooking. Heat oil in a large nonstick skillet over medium high heat. Add the chicken and cook until it is lightly browned on both sides and cooked through about 10 to 15 minutes. **OR** Grill chicken breasts over open flame for about 4-5 minutes per side. I always grill my chicken and it turns out great. Transfer chicken to a cutting board and cut into thin 2-inch long strips. Place a lettuce leaf and a quarter of the chicken on each pita bread. Top each with a tomato slice and some sliced red onions and a quarter of the yogurt mixture. Fold each pita around its filling and wrap each with foil to secure. Serve immediately with a side of the yogurt sauce for dipping.
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nonfat plain yogurt cucumber scallion garlic cloves boneless skinless chicken breast lemon juice fresh oregano dried oregano olive oil lettuce leaves tomatoes red onion
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161,694 |
Lemon Berry Pie
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In a small mixing bowl combine the cream cheese 1 tablespoon milk and sugar until blended. Add lemon juice and lemon peel; mix well. Fold in 1-1/2 cups whipped topping. Carefully spread into crust. Set aside 4 strawberries. Cut remaining strawberries in half and place over cream cheese mixture. In a bowl place the remaining milk; whisk in pudding mix for 2 minutes or until thickened. Fold in 1/2 cup whipped topping. Spoon over strawberries. Cover and refrigerate for at least 2 hours. Garnish with remaining whipped topping and reserved strawberries.
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reduced-fat cream cheese nonfat milk nonfat milk sugar lemon juice lemon peel reduced fat graham cracker crust fresh strawberries instant lemon pudding mix
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43,511 |
Salmon in pastry with herb and cream sauce
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If using a whole salmon have the fish monger clean skin and fillet it so that you have two whole fillets. Check the fillets for large internal bones and remove these with a clean pair of pliers or scissors. You can make individual serves using salmon steaks rather than a whole fish if desired. If using a larger fish eg 5lb wrap each fillet in buttered foil and precook for about 15 minutes. Do not overcook or it will fall apart in the next step! Allow to cool in the fridge. Chop the preserved ginger and mix with currents and butter. Spread mixture over the fish and sandwich the fillets together. Wrap the fish in pastry and decorate as required. Glaze with egg wash. Bake for 30- 45 minutes. Cook for the first 20 mins in a moderate- hot oven then reduce heat to slow for the remainder. If using ready made pastry be guided by cooking instructions on the packet. Chop shallots and sweat in butter. Add herbs and gently cook for a minute of two. Add the flour and mix. Add cream. Bring gently to the boil and cook for 5 mins stirring all the time. Stir in mustard egg yolk and lemon juice. Check seasoning and adjust to taste. Serve the fish on a platter decorated with fresh sprigs of chervil and tarragon. Serve the sauce separately in a gravy boat.
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fresh salmon preserved gingerroot currants salted butter egg shallots butter fresh parsley fresh chervil tarragon flour grainy mustard lemon juice
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400,852 |
Chocolate Cream Cheese Truffles
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Beat the cream cheese and add the sugar then beat until smooth. Add the melted chips and vanilla mix. Refrigerate for one hour. Shape into 1\" balls roll in coating. Store in refrigerator.
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cream cheese powdered sugar chocolate chips vanilla coconut
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224,914 |
Bacon Dill Cheese Ball
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Mix cream cheese and mayonnaise together in a medium bowl. Add remaining ingredients and mix well. Shape as you wish (ball pine cone bowl sandwiches Statue of Liberty whatever *grins*) cover and chill overnight. Serve with crackers.
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cream cheese mayonnaise green onion fresh dill fresh ground black pepper
|
486,405 |
Buttered-Toast Swiss Patty Burger
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Melt 1 tablespoon butter in a medium skillet over med-low heat. Add the onion and thyme season with salt and pepper and cook until the onion is lightly browned about 15 minutes. While the onion is cooking combine the beef and Worcestershire sauce in a large bowl; season with salt and pepper and mix thoroughly. Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface. Heat the oil in a large nonstick skillet over med-high heat until very hot. Cook the burgers turning once 10 minutes for medium. Top the burgers with the cheese for the last minute of cooking tenting the skillet with foil if you like to help the cheese melt. While the burgers are cooking toast the bread then spread with the remaining 2 tablespoons softened butter. Stir the mustard and a splash of chicken stock into the onions. Stir in the parsley then remove from the heat. Place a burger on each of 4 buttered toasts and top with some onions. Set the remaining buttered toast on top.
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butter onion kosher salt pepper Worcestershire sauce olive oil swiss cheese Dijon mustard water flat leaf parsley
|
221,067 |
Tuna-Rice Balls
|
Preheat oven to 375°F. Combine rice tuna cheese eggs chives pickles juice pepper sauce and salt. Form into 1” balls for appies or 2\" for entree. Roll in breadcrumbs mixed with paprika. Place on lightly sprayed foil-lined baking sheets. Bake for 20 minutes. Note: Can freeze after baking.
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cooked rice tuna in water cheddar cheese eggs chives dill pickle lemon juice salt paprika
|
100,352 |
Holiday Honey Cake
|
preheat oven to 350. grease the pan you're using and add parchment paper greased. mix flour and next 6 ingredients in a large bowl. make a well in the center. add the oil and the next 8 ingredients mixing well. spoon into prepared pan and sprinkle with almonds. place pan on a baking sheet to ensure even cooking. bake 60-80 minutes for a tube or bundt cake 45-55 minutes for loaf pans or 40-45 minutes for a sheet cake. let cake cool in pan on a wire rack for 20 minutes before removing. cool completely on wire rack.
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flour baking powder baking soda salt cinnamon ground cloves ground allspice honey brown sugar granulated sugar eggs vanilla tea coffee
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137,990 |
Party Potatoes
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Peel and cut up potatoes; boil until tender. Drain. Season with salt pepper and butter; whip using milk if needed. In separate bowl beat together sour cream and cream cheese until well blended; add to potatoes. Beat all ingredients until light and fluffy. Pour in to buttered 2 quart casserole; dot with additiona butter if you like and sprinkle with paprika. Bake 325º oven for 30 minutes.
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potatoes butter milk sour cream cream cheese paprika
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315,817 |
Displaced Texan Chili
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Brown meat drain coat with 1 Tbs of the chili powder and 1 tsp of the ground cumin and set aside. (If you're using ground turkey you may want to add a little olive oil when browning to replace some fat.). Remove seeds from peppers chop peppers and onion to desired size (no bigger than one inch cubes but smaller if you wish). (*also remember to wear rubber gloves when working with fresh jalapenos -- I learned this the hard way!). Heat olive oil in a large stock pot over medium heat. Add peppers onions and minced garlic. Cook for 15-20 minutes (or until onions are translucent and peppers are beginning to soften). Coat with 1 Tbs of the chili powder and 1 tsp of the ground cumin and stir well allowing the mixture to continue to cook and absorb the spices for about 1 more minute. Add tomatoes and beans WITH all juices to the vegetable mixture. Stir together. Add browned meat and mix well. Add remaining chili powder and cumin to taste continuing to stir. Bring chili to a simmer then reduce heat to low cover and continue to slowly simmer for at least one hour. Top each bowl of chili with shredded cheddar cheese a dollop of sour cream and serve with tortilla chips! (*sour cream will tone down the \"heat\" for those who may prefer a milder flavor!).
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green bell peppers red bell pepper sweet onions fresh garlic cloves diced tomatoes kidney beans extra virgin olive oil chili powder ground cumin
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526,442 |
Green Apple Oatmeal
|
Boil milk/water. Add Oats. Add apples.
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rolled oats green apple
|
506,442 |
Creamy Macaroni Salad
|
Cook pasta in liberally salted water per manufacturer’s instructions for al dente preparation. Drain pasta then rinse in cold water. Drain again then immediately add pasta to a large mixing bowl. Don’t let it set and dry out you want the pasta to still be on the moist side for the next step. Add parsley garlic salt pepper and Dijon mustard to pasta and stir until well combined. Let pasta “marinate” in the seasonings for 15-20 minutes uncovered at room temperature. Doing this allows the pasta to soak up the flavors of the parsley seasonings and mustard before adding the mayonnaise. Whip together mayonnaise and vinegar and set aside. Add onion celery and mayonnaise mixture to pasta and stir until all ingredients are thoroughly combined. Cover and refrigerate 1-4 hours before serving. Before serving mix well then add more salt to taste or mayo if desired.
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macaroni noodles dried parsley salt black pepper Dijon mustard mayonnaise white vinegar red onion celery
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487,358 |
Balsamic Beef Roast for Slow Cooking
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In medium saucepan pour beef stock bring to boil keep boiling until reduced to about 1/2 cup guessing at 3 minutes as it really depends upon pan size and burner temperature. Add onion and garlic. Meanwhile mix together black pepper onion powder and garlic powder; rub onto roast. Sprinkle flour onto both sides of meat and pat into meat--recently saw that technique is called SPANKING the meat--lol! Heat olive oil in high sided pan at moderate temperature sear meat all over for about 8 minutes-take your time as this is when you get luscious drippings. While meat is browning line crockpot. Put meat into crockpot deglaze pan (about 1 minute) that meat was in with 1/4 cup water scrape up those yummy drippings reserve in pan for next step. Pour reduced beef stock with onion and garlic balsamic vinegar and rosemary into deglazed liquid; pour over meat. Cover crockpot cook on low. For 3.5 pound roast it will be done in about 5 hours and for 3.25 pound roast it will take about 4 hours and 50 minutes. After removing meat cover with foil and let rest while making gravy. If using shitake--About 15 minutes before removing roast soak mushrooms in boiling water for 30 minutes drain and discard liquid. Take liquid with onion from crockpot and pour into large skillet add the other cup beef stock bring to boil boil about 5 minutes make slurry of flour and cold water reduce burner to moderate temperature stir slurry into hot liquid and stir until lumps are out strain if needed. Taste for salt. Put reserved mushrooms into gravy. Slice meat thin and add to gravy. If you are like me and make this ahead I take it out of fridge about an hour beforehand let it set at least 30 minutes to get to room temperature then I add more beef stock to it as reheat it and am guessing at amount as I have not measured it.
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onions garlic cloves black pepper onion powder garlic powder beef eye round flour flour olive oil water dried rosemary salt flour water boiling water
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284,870 |
Lasagna-Style Baked Ziti
|
Cook the ziti according to the package instructions. Heat oven to 400°F. In a large pot over medium-low heat heat the oil. Add the onion salt and pepper. Cover and cook until the onion is transparent 10-12 minutes. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan ricotta and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts about 15 minutes. Tip: If you prefer substitute chopped broccoli for the spinach. To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months. To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 1 hour. Uncover and heat until the mozzarella melts about 10 minutes more.
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ziti pasta olive oil yellow onion kosher salt black pepper garlic cloves fresh oregano parmesan cheese low fat cottage cheese frozen spinach mozzarella cheese
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446,018 |
Moroccan Rice With Apricots and Pine Nuts
|
Place the apricots in a heatproof bowl; cover them with boiling water and set aside to soften about 30 minutes. Chop and set aside. Heat the oil in a skillet over medium heat; add in the pine nuts stirring for 2 minutes or until lightly browned. Add in the scallions rice reserved apricots parsley salt saffron cayenne cardamom and cumin. Cook stirring until well mixed and heated through about 10 minutes; taste and adjust seasonings. Serve.
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canola oil pine nuts walnut pieces scallions cooked rice parsley salt saffron threads ground turmeric cayenne pepper ground cardamom ground cumin
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280,878 |
Coffee Flavored Kisses Drink
|
Brew the coffee. Mix the Chambord raspberry liqueur and Bailey's irish cream into the coffee. Sweeten with sugar to taste and top with whipped cream.
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black coffee Chambord raspberry liquor irish cream sugar
|
19,775 |
Cheesy Deep-Fried Hush Puppies
|
In a mixing bowl combine cornmeal onion flour salt baking soda black pepper and cayenne pepper. In a small bowl whisk together evaporated milk egg and lemon juice; fold into cornmeal mixture along with cheese. Mix just until blended. In a large pot or an electric frying pan pour in vegetable oil to a 2-inch depth; heat to 350F. Drop batter by rounded tablespoons into hot oil; turn to brown evenly. Cook turning frequently for about 3 minutes or until golden brown. Remove with slotted spoon; drain. Serve immediately.
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cornmeal onion all-purpose flour salt baking soda black pepper cayenne pepper evaporated milk egg lemon juice sharp cheddar cheese
|
2,450 |
Mallow Topped Sweet Potatoes
|
Heat oven to 350 degrees. Pour sweet potatoes in a 10x6\" (1 1/2 quart) baking dish coated with cooking spray. In a separate bowl combine butter orange juice brown sugar salt and spices. Mix thoroughly. Pour mixture over sweet potatoes. Top with marshmallows. Bake for 18-20 min. or until hot and marshmallows are lightly browned.
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sweet potatoes butter margarine brown sugar salt cinnamon nutmeg marshmallows
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303,230 |
Zucchini and Eggplant Bake
|
Preheat to 350°F. Grease 3 quart baking dish. Using 12 inch saute pan heat olive oil over medium heat and saute zucchini red pepper onion garlic salt and pepper for about 15 minutes or until veggies are tender. In very large bowl whisk together eggs mayonnaise Romano/parmesan and 1 cup mozzarella. Add veggie mixture to egg mixture in bowl. Stir well. Spread veggie/egg mixture evenly in baking dish. Top with remaining mozzarella then cracker crumbs. Bake uncovered for 20 - 25 minutes. Top should be lightly browned and a knife inserted near middle should come out clean. Let stand 10 minutes before serving.
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zucchini onion eggplants garlic cloves olive oil salt pepper eggs light mayonnaise parmesan cheese romano cheese mozzarella cheese
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432,299 |
Chunky Chocolate Muffins
|
Preheat the oven to 200C/400F/Gas 5 15 minutes before baking. Line a muffin or deep bun tin try with 7 paper muffin cases or oil the individual compartments well. Place the plain chocolate in a large heatproof bowl set over a saucepan of very hot water and stir occasionally until melted. Remove the bowl and leave to cool for a few minutes. Stir the sugar and butter into the melted chocolate then the milk vanilla essence and egg. Sift in the flour baking powder and salt together. Add the chopped white chocolate then using a metal spoon fold together quickly taking care not to overmix. Divide the mixture between the paper cases piling it up in the centre. Bake on the centre shelf of the preheated oven for 20-25 minutes or until well risen and firm to the touch. Lightly dust the tops of the muffins with icing sugar as soon as they come out of the oven if using. Leave the muffins in the tins for a few minutes then transfer to a wire rack. Serve warm or cold.
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dark chocolate light muscovado sugar butter milk vanilla essence egg self-raising flour baking powder salt white chocolate icing sugar
|
256,220 |
Semi-Sweet Chutney
|
Heat oil in a skillet over medium heat. Sautee onions until tender for 4-5 minutes. Add Sherry and vegetable broth simmer until liquid is reduced to 1-2 tablespoons. Add grapes oranges ginger vinegar mustard seeds cook for 1-2 minutes. Remove from heat add salt and pepper to taste serve over pork or halibut.
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olive oil red onion cooking sherry vegetable broth green seedless grape red seedless grapes mandarin orange sections gingerroot mustard seeds
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23,651 |
Apple Lemonade
|
In blender combine lemon juice sugar and 1/2 cup apple juice. Allow to stand several minutes. Blend on low speed 30 seconds (if sugar is not completely dissolved wait 1 minute then repeat the process) Add 2 more cups apple juice and the ice. Blend on low speed 30 seconds. Pour mixture into a large pitcher and add remaining liquid.
|
lemon juice sugar water
|
128,686 |
Pecan-Crusted Artichoke Spread
|
Preheat oven to 350 degree. In a medium saucepan melt butter over medium-high heat. Add onion and garlic; cook for 3 minutes. Add spinach; cook for 3 to 5 minutes more or until onion is tender and spinach is cooked stirring frequently. Remove from heat. Stir in chopped artichoke hearts cream cheese mayonnaise dressing cheddar cheese Parmesan cheese and hot pepper sauce. Transfer to an ungreased 1-1/2-quart casserole. Bake for 40 minutes. Top with pecans; bake for 10 minutes more. Serve with toasted bread slices.
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butter onion garlic cloves fresh spinach artichoke hearts low-fat cream cheese fat-free mayonnaise low-fat cheddar cheese parmesan cheese pecans French baguette
|
311,787 |
Easiest Swiss Steak
|
Coat the meat in flour. Brown both sides of the meat in a greased pan; don't cook all the way through just get it browned. Mix all the soups and broth together. Transfer meat into crockpot or pan for the oven. Pour soups/broth mixture on top. Cook until done and meat is really tender. This takes about 8-10 hrs in crock pot on low or 3-4 hours in oven at 300. Serve over mashed potatoes or noodles.
|
beef eye round flour beef broth
|
274,576 |
Gluhwein (Mulled Wine)
|
Mix water sugar cinnamon cloves wine and the juice of the orange together in a heavy pot. Bring up the heat but do not boil. Add the orange peel and simmer 15 minutes. Serve immediately in preheated mugs.
|
water sugar whole cloves cinnamon sticks orange red table wine
|
474,506 |
Roast Beef Sliders With Chipotle Sauce
|
Whisk together water salsa and seasoning packets. Place roast in crock pot and pour seasoned mixture over roast. Cook on low for 8-10 hours. Shred beef. To make sliders: Cut each roll in half and place on a baking sheet. Place a slice of swiss cheese on each roll. Place baking sheet in oven and broil for 1-2 minutes until rolls are golden and cheese is melted. For chipotle sauce mix together sour cream chili sauce and horseradish sauce. Remove rolls from oven and place a spoonful of shredded beef on bottom part of roll. Spread chipotle sauce on the top half of roll. Place top half on beef to make the slider.
|
beef roast water salsa swiss cheese sour cream chili sauce
|
485,174 |
Homemade Oxiclean
|
Put both ingredients in a full load of laundry. For extra action let it agitate and then stop it and let it sit a few hours. Enjoy the brightness.
|
aracter(0
|
220,906 |
Grilled Tuscan Salmon
|
Sprinkle salmon with salt and red pepper; drizzle with 2 Tbsp olive oil. Whisk together garlic tomatoes vinegar basil and remaining olive oil in a small bowl; set aside. Grill over medium heat 4 to 6 minutes on each side or until fish flakes easily with a fork. Remove from grill and pour tomato marinade over fish and serve immediately.
|
salmon fillets salt crushed red pepper flakes olive oil garlic cloves sun-dried tomato white wine vinegar fresh basil
|
57,380 |
Eat this for a treat - Yummy Semolina Ladoos
|
In a heavy based pan fry the semolina on medium heat till it turns pinkish in colour. Cool it. Grind it to a powder in a mixer/blender. Grind the sugar as well in the mixer/blender to a powder. In a pan pour 1 tbsp. of ghee and in this ghee once its hot fry the cashews till they turn pink in colour. Now get hold of a deep bowl. In this add the powdered sugar powdered semolina cardamom powder and broken cashewnuts. Mix well. Now heat the remaining ghee in a broad heavy based pan. Once the ghee is hot remove from heat and pour it into the bowl containing the remaining ingredients. Mix well with the aid of a spatula. Greas your palms with some ghee. Now start making lemon sized balls (ladoos) when the mixture is still warm. It might be too hot for some but at the end you will say for sure \"No pain no gain\ so do it! Once the balls are made roll them in the coconut. For adding a touch of creativity especially if these are treats for kiddos then you can colour the coconut with a drop of pink/yellow food colouring. Now sit back and relax. Have a ladoo now will you! Oh and you have to store these in an airtight container!
|
semolina sugar cashews ghee cardamom powder
|
82,752 |
Black Forest Boule De Neige
|
FOR CAKE: Position rack in lowest third of oven and preheat to 350*F. LIne a 10 cup metal bowl with foil extending 3 inches over sides. Spray foil with nonstick spray. Stir preserves with kirsch in medium skillet over medium heat until preserves melt. Add dried cherries; bring to boil cover and remove from heat. Let cool. Melt chocolate with butter in heavy large saucepan over medium low heat stirring until smooth. Remove from heat. Whisk in sugar and vanilla then whisk in eggs one at a time. Mix in flour then cherry mixture. Transfer batter to prepared bowl. Bake cake in bowl 30 minutes. Fold foil overhang over edges of cake to prevent overbrowning. Continue to bake cake until top is cracked and dry and tester inserted into center comes out with some moist batter attached about 55 minutes longer. Cool cake completely in bowl on rack (cake may fall in center dont' worry) Press edge of cake firmly to level with center of cake. Cover and let stand at room temperature overnight. For Whipped cream: Using electric mixer beat cream powdered sugar kirsch and almond extract in large bowl until cream holds peaks. Invert cake onto platter. Peel off foil. Spoon cream into large pastry bag fitted with medium star tip. Pipe whipped cream stars all over cake covering completely. Pip additional stars over top flat center of cake to form dome. (can be made 1 day ahead; cover with cake dome and chill.) Decorate with candied violets. *Candiedviolets are available at specialty foods stores and some cookware shops. Candied violet petals can also be ordered from chefshop. com.
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kirsch dried tart cherries bittersweet chocolate unsalted butter sugar vanilla extract eggs all-purpose flour powdered sugar kirsch
|
260,311 |
Honey-Ginger Baked Beets
|
Scrub beets but do not peel. Place beets in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 40 minutes or until just tender. Drain. When cool enough to handle peel beets cut into quarters and place them in a oven-proof casserole dish with a lid. Pre-heat oven to 350ºF. In small saucepan melt butter and mix in honey and ginger. Season with salt and pepper and pour over beets. Cover with lid and bake 45-60 minutes stirring occasionally until beets are well glazed.
|
beets butter honey ground ginger
|
152,662 |
If You Can Boil Water Irish Coffee
|
Make a cup of instant coffee using twice the recommend amount of instant coffee. Add sugar and instant cocoa; stir until dissolved. Add a shot of good Irish whiskey. Top with Cool Whip or whipped cream. Sprinkle with cinnamon.
|
hot water instant coffee sugar Cool Whip cinnamon
|
137,691 |
Breadcrumb Pasta
|
Put a saucepan of water on the stove and add salt while that is coming to the boil: Cut bacon into bite size squares and fry. As soon as water boils add spaghetti to water. Once bacon is cooked add breadcrumbs and olive oil and stir over medium heat until crumbs are brown and crisp salt to taste. When pasta is cooked drain really well and stir in bread crumb mixture. Pasta must be well drained else the breadcrumbs will otherwise be soggy. Top with shavings of Parmesan and serve.
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bacon spaghetti olive oil salt
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99,494 |
Cowboy Coffee Cake
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Overlap biscuits in an 8 or 9-inch cake pan in a spiral fashion. Combine oil sugar nuts and cinnamon; spread over biscuits. Bake at 350°F for 30 minutes.
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brown sugar cinnamon
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293,184 |
Clam in Shell Alfredo
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Get out your biggest frying pan and add the water clams chives garlic basil and butter. Cook on medium heat until clams pop open stirring occasionally. In a separate bowl mix cold milk and cornstarch pour into cooking clam mixture stirring constantly until thickened. reduce heat to low add tomatoes and olives; stir. Sprinkle with the pepper.
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clams chives butter garlic fresh coarse ground black pepper black olives tomatoes basil cornstarch 2% low-fat milk water
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92,077 |
Peanut Butter & Banana Stuffed French Toast
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Remove crust from bread. Lay bread out on a cookie sheet or on a piece of wax paper. Spread a thin layer of peanut butter on each slice of bread. Peel banana and slice enough to cover every other piece of bread (3 slices). Drizzle a small amount of honey on each piece of bread that does not have a banana on it. (These are the tops). Place the honey drizzled pieces of bread on top of the pieces with the bananas to make 3 sandwiches. In a shallow medium sized bowl gently whip by hand the eggs cream vanilla rum cinnamon nutmeg and salt. Heat skillet to medium heat or until butter melts and begins to sizzle. Dip 1 sandwich at a time into egg batter and place into skillet. Cook until golden brown (about 3 to 4 minutes) and then turn to cook other side until that side is also golden brown. Remove from skillet and cut each sandwich in half diagonally. Top with butter maple syrup and powdered sugar.
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banana creamy peanut butter honey eggs heavy whipping cream vanilla extract rum cinnamon nutmeg salt butter powdered sugar maple syrup
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392,611 |
Spicy Savory Pumpkin Soup
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Rinse and drain the beans and corn put them aside for now. Bring the broth to a boil then reduce the heat. Meld the pumpkin puree into the broth stirring well until completely incorporated. Stir in the beans. Add the oil and garlic and incorporate then lower the heat and let it simmer for a few minutes. Add the corn and green onion (or the rinsed chiles if you're using those) and stir them in well. Mix in the dried ingredients and incorporate. Then put in the cilantro. Raise the heat a little and let it simmer until thick and bubbly about 15-25 minutes.
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vegetable broth pumpkin puree dark red kidney beans corn green onion canola oil garlic clove onion powder black pepper kosher salt fresh cilantro ground ginger
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67,867 |
Jell-o pops
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You can use any flavor drink mix and jello mix you like. Combine Sugar Kool aid jello and boiling water stir until disolved. Stir in cold water. Pour into popsicle molds and freeze.
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sugar gelatin boiling water water
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423,319 |
Mushrooms Epicure
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Wash mushrooms and unless very small cut in half. Wash and seed peppers and cut into approximately 1\" squares. Peel and chop onion. Melt butter in large saucepan and saute onion until transparent. Prepare sauce. Mix together mustard brown sugar and Worcestshire sauce. until you have a perfectly smooth paste. Add the wine. Season with lots of fresh ground pepper and a little seasoned salt. Mix well. When onions are clear add the mushrooms and peppers to the pan. Saute a few minutes stirring often. As the mushrooms begin to brown and reduce in size add the wine sauce. Simmer over a medium flame until sauce is much reduced and thickened. Serve as a side dish with just about anything.
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fresh mushrooms green peppers onion butter Dijon mustard Worcestershire sauce brown sugar red table wine
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200,080 |
Chocolate Macadamia Nut Cake Frosting
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Combine milk sugar egg yolks butter cocoa and vanilla in a saucepan. Cook on medium heat until thick approximately 12 minutes. Stir constantly. Remove from heat and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake. This frosting will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake or 24 cupcakes.
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evaporated milk white sugar butter vanilla extract flaked coconut
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349,818 |
Fabby's Creamy Mushroom Chicken
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Preheat oven to 350 degrees. Mix soup cream garlic powder and parsley flakes together in medium sized bowl. Place chicken in flat uncovered casserole dish and cover evenly with soup mixture. Bake for 1 hour.
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boneless skinless chicken breasts garlic powder parsley flakes
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287,961 |
Beefy Bean and Vegetable Soup
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In a Dutch oven cook the ground beef with pork and onion until no longer pink; drain fat. Add in fresh garlic diced celery chili flakes and Italian seasoning; cook stirring for 3 minutes. Add in crushed tomatoes V-8 tomato juice tomato sauce beef broth Worcestershire sauce and red and white kidney beans seasoned salt and black pepper bring to a simmer stirring constantly. Reduce heat to low cover and simmer for about 1 hour stirring occasionally (can simmer longer if desired). Add in zucchini and carrots and continue cooking until veggies are fork tender (about 20 minutes). Add in 1-2 teaspoons sugar and season with more salt and pepper (if needed). Mix in Parmesan cheese until heated through then mix in the cooked shells (if using). Ladle into bowls and top with more Parmesan cheese if desired.
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lean ground beef bulk pork sausage onion garlic celery crushed red pepper flakes crushed tomatoes tomato juice tomato sauce beef broth Worcestershire sauce red kidney beans white kidney beans seasoning salt fresh ground black pepper zucchini carrots brown sugar parmesan cheese
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413,469 |
Beef Stew With Cinnamon, Red Wine and Bay
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Put the meat wine garlic cinnamon and bay in a large bowl cover and leave in the fridge overnight. Preheat the oven to 300°F Drain the meat reserving the marinade cinnamon and bay. Dry the meat on paper towels. Fry the bacon in a casserole over a medium heat until it starts to brown. Add half the butter the shallots carrots prunes (if using) and reserved bay and cinnamon. Sauté until the carrots and shallots start to brown. In a separate pan melt the remaining butter brown the meat (in batches if necessary) and add to the casserole. Add the flour stir well then add the reserved marinade. Bring to the boil. Add the broth. Return to the boil cover and put in the oven for 1 hour 20 minutes or until the meat is tender and the sauce thickened. Remove from the oven and stand covered for 20 minutes then serve with buttery mashed potato. Alternatively cool refrigerate for up to 2 days and reheat.
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stewing beef red wine garlic cloves cinnamon sticks bay leaves bacon salted butter shallots prunes all-purpose flour beef broth
|
101,773 |
Brown Sugar Cookies
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Preheat oven to 350 degrees. In a large bowl cream shortening brown sugar egg and vanilla until light and fluffy. Mix in flour baking soda and salt. Shape dough into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 9-10 minutes or until golden brown.
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shortening egg baking soda flour brown sugar vanilla salt
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142,738 |
Crumble Topping
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place ingredients in a bowl mix together with a fork until crumbly. What you are looking for is that most of the ingrediets start to hold together but will break apart. Top your cakes pies and muffins and crisps with this mixture immediately.
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brown sugar flour cinnamon walnuts unsalted butter oats
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245,296 |
Frosted Spice Latte
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Add espresso to cup. Stir in syrups and extract. Fill with steamed milk and stir. Top with whipped cream and dust with cinnamon.
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ilk
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329,561 |
Gan Eden Salad
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Cook bulgur or wheat kernels until soft-usually 2 cups of water to 1 cup of grain is sufficient. Saute onions until translucent add mushrooms and saute 2 minutes more. Add thyme and cinnamon. Mix onion and mushroom mixture together with bulgur or wheat. Add pecans raisins figs and lemon zest. Season with lemon juice salt and pepper.
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bulgur wheat bulgur onion fresh mushrooms pecans raisins dried fig lemon zest olive oil thyme leaves cinnamon
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521,352 |
6WBM Hot Chicken Fingers
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Mix Tabasco and water in a large bowl and marinate chicken in the fridge for an hour (or more; the longer it marinates the more flavorful it gets!). Grind uncooked oatmeal in blender. Mix oatmeal with cayenne pepper and chili powder in a shallow bowl. Roll chicken in oatmeal mixture and lay on a foil-lined baking dish. Brush with egg white on face up side. Bake for about 25-30 minutes at 350 degrees. Turn over chicken and brush other side with egg white. Bake for another 15-30 minutes until golden brown.
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chicken breast Tabasco sauce water oatmeal cayenne pepper chili powder
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68,613 |
Famous Butter Chicken
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Preheat oven to 375*F. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs then dredge in the crumb mixture to coat. Arrange coated chicken in a 9X13 inch baking dish. Place pieces of butter around the chicken. Bake in the preheated oven for 40 minutes or until the chicken is no longer pink and the juices run clear.
|
eggs ground black pepper boneless skinless chicken breast halves butter
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234,183 |
Spinach Brownies
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Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp about 3 minutes. Remove from heat and set aside. In a large bowl mix flour salt and baking powder. Stir in eggs milk and butter. Mix in spinach onion and mozzarella cheese. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool before serving.
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spinach all-purpose flour salt baking powder eggs milk butter onion mozzarella cheese
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392,894 |
Ritz Pizza Bites
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nuke for 15 seconds or until cheese melts. the ingred. are estimates. We use what looks and tastes right for us lol. quick EZ ! no messing with dough english muffins or anything. one note. eat them fast they can get soggy. not in my house -- .
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mozzarella cheese tomato sauce
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435,787 |
Healthy Easy Pancakes
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Add the flour baking soda and powder and sweetner(depending on how sweet you want the cakes to be) into a bowl and mix. Add skim milk or water or half of both depending on the constancy and thickness you want(dont want the pancake batter to be to liquidy or too thick) into the dry ingredients. Heat and coat a non-stick pan with 1 tsp oil or cooking spray(or butter if you like). Add 1/4 -1/5 cup of the batter onto the hot suface and spread it to the thickness of the pancake that you like (some people like it crispy and thin and others like me like it fat fluffy and chewy). Add some nuts or blueberries(optional =]). When the edges of the pancakes appear dry and bubbles are forming on the surface flip the pancakes and cook the other side until golden brown. Serve with maple syrup and butter topped with fruits chocolate nuts or whatever you like again =] I like mines with honey(super sweet tooth!) and almonds and walnuts.
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whole wheat flour Equal sugar substitute baking soda baking powder skim milk water vanilla
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