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429,787 |
Lemon Crumb Bars
|
Preheat oven to 350°F Grease 15x10x1-inch baking pan. In a large mixing bowl combine cake mix butter and 1 egg; mix well. (Mixture will be crmbly.) Stir in cracker crumbs. Reserve 2 cups crumb mixture. Press remaining crumb mixture firmly on bottom of prepared pan. Bake 15 minutes. Meanwhile in medium mixing bowl combine egg yolks Eagle Brand and lemon juice; mix well. Spread evenly over baked crust. Top with reserved crumb mixture. Bake 20 minutes or until firm. Cool cut into bars. Store in refrigerator.
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lemons butter margarine egg sweetened condensed milk lemon juice
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484,482 |
Wild Mango and Mustard Seed Salad
|
Peel the mangoes remove the pits and cube the flesh. Heat the oil in a wok or small saucepan and fry the mustard seeds until they pop. Reduce the heat and add the curry leaves and the chiles. Pour this oil with the spices into the mangoes. Mix lightly. Let the salad cool and serve at room temperature.
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mangoes mango black mustard seeds curry leaves basil leaves
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320,562 |
Kadu Bouranee
|
Peel the pumpkin and cut into 2-3\" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides fora couple of minutes until lightly browned. Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don't know how it's going to evaporate if the pan is covered -- -B.) Mix together the ingredients for the yogurt sauce. Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.
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fresh pumpkin squash garlic water salt sugar tomato sauce gingerroot black pepper garlic salt plain yogurt dried mint
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162,427 |
Dark Chocolate Granola Bars
|
Combine first 7 ingredients. Combine next 4 ingredients; add to sugar mixture. Add remaining ingredients and press into a 13x9-inch pan coated with cooking spray. Bake at 350° for 18-20 minutes. Score surface with shallow cuts to make 24 bars. Cool on wire rack.
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Splenda granular molasses honey peanut butter fat-free evaporated milk vanilla extract whole wheat flour baking soda cinnamon allspice old fashioned oats dried cranberries walnuts
|
264,672 |
Honey Brined Smoked Turkey
|
Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine breast side up and cover with cooler lid. Brine overnight up to 12 hours. Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil. Heat the grill to 400 degrees F. Using a double thickness of heavy-duty aluminum foil build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat insert a probe thermometer into the thickest part of the breast meat and set the alarm for 160 degrees F. Close the lid and cook for 1 hour. After 1 hour check the bird; if the skin is golden brown cover with aluminum foil and continue cooking. Also after 1 hour replace wood chips with second cup. Once the bird reaches 160 degrees F remove from grill cover with aluminum foil and allow to rest for 1 hour. Carve and serve. Recipe Summary. Difficulty: Easy Prep Time: 15 minutes Inactive Prep Time: 13 minutes Cook Time: 4 hours Yield: 10 to 12 servings.
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hot water kosher salt vegetable broth honey
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519,397 |
Gorgonzola-Stuffed Burgers
|
In a bowl combine the cream cheese and gorgonzola cheese together. Shape beef in 8 (4-inch) patties. Try not to 'over work' the patties. Spoon the cheese mixture evenly into the center of 4 of the patties. Top with the remaining 4 patties. Press edges together to seal in the cheese. Cover patties and chill in the refrigerator for at least 30 minutes. When patties are done chilling preheat grill to about 350 to 400 degrees (medium to medium-high heat). Place mushroom on half the sheet of foil. Drizzle with 2 Tbsp melted butter and sprinkle with ¼ tsp salt and pepper to taste. Fold over foil to form a pouch and tightly seal edges. Season patties with garlic salt and pepper. Grill patties on preheated grill covered for about 5-6 minutes per side. At the same time grill mushrooms in foil packet for 10 minutes turning once. Serve patties on toasted buns with mayonaise and dijon mustard along with the mushrooms.
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cream cheese gorgonzola ground beef fresh mushrooms butter salt pepper mayonnaise Dijon mustard
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179,691 |
Kicking Chicken Sandwiches
|
In a large skillet cook chicken in hot butter until lightly browned and no pink remains. Stir in chili powder cumin garlic and cayenne; cook for 1 minute more. Cool slightly. In a medium mixing bowl beat cream cheese cheddar cheese and sour cream until creamy and combined. Fold in chicken mixture drained tomatoes and peppers green onions and cilantro. Cover and chill up to 24 hours. Spread mixture on 6 slices of bread. Top with avocado cucumber or tomato slices. Add lettuce and remaining 6 slices of bread. Or spread chicken mixture evenly over tortillas; top with lettuce and avocado cucumber or tomato slices. Roll up tortillas.
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chicken breasts butter chili powder ground cumin garlic clove cayenne pepper cream cheese sharp cheddar cheese sour cream diced tomatoes with green chilies green onions fresh cilantro flour tortillas green leaf lettuce cucumbers tomatoes
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289,827 |
Perfect Pressure Cooker Pot Roast
|
Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the meat on al sides in the hot oil. In a small bowl mix together the Italian and Ranch salad dressings and the gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion. Seal and lock pressure cooker and cook over high heat to build pressure until the indicator sounds. Turn heat down to medium and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus or thicken with flour or cornstarch to make a yummy gravy.
|
onion beef broth
|
82,795 |
Mussels Gratin
|
Clean mussels thoroughly and steam in a covered pot for about 5 minutes or until they open. Drain water and discard any mussels that have not opened. Remove the upper shell leaving the mussel attached to the bottom shell. Carefully place mussels on an oven proof plate taking care to place them in such a way that they don't tip. Heat broiler to 500º. In a small bowl combine butter oil parmesan parsley garlic and pepper. Using a spoon put a little bit of the cheese mixture on each of the mussles. Broil 2-3 minutes or until the mussels have browned a bit. Serve hot with crusty french bread.
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butter olive oil parmesan cheese parsley garlic
|
529,267 |
Lemon Bars
|
Preheat oven to 350 degrees C. For the crust cream the butter and sugar until light. Combine the flour and salt and add to the butter until just mixed. Gather dough together and press into 9\" x 13\" pan with 1/2\" lip at edges. Bake the crust for 15-20 mins until lightly browned. Cool for 30 minutes on cooling rack. For the filling whisk together the eggs sugar lemon zest lemon juice and flour until smooth. Pour filling over crust and bake for 35-40 minutes or until filling is set. When bars have cooled dust with confectioners' sugar.
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unsalted butter granulated sugar flour salt eggs granulated sugar lemon zest fresh lemon juice flour confectioners' sugar
|
470,486 |
Zuni Corn Soup
|
Heat oil in dutch oven. add green onionbs and saute briefly. Stir in meat and 3 cups broth. Simmer about 1 hour stirring occasionally until meat is tender. Add remaining broth chili corn and salt. Simmer about 15 minutes more. Serve hot soup in bowls topped with cilantro.
|
green onion water corn salt cilantro
|
32,060 |
Mom's Meatloaf
|
Beat eggs with a fork until frothy. Add milk salt pepper and bread beat until bread disintegrates. Add carrots onion green onion soup mix cheddar and hamburger. Mix well and pack into a 9 x 5 pan. Combine sugar ketchup and mustard and spread on top. Bake in 350 F oven for 1 hour. Let stand for 10 minutes and remove from pan. Can be served hot or cold.
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eggs milk salt black pepper raw carrot onion green onions cheddar cheese lean ground beef brown sugar ketchup prepared mustard
|
193,551 |
Ciclon Mary
|
ill glass with Bloody Mary Mix over ice.
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aracter(0
|
188,144 |
Vermont Graham Bread
|
Preheat oven to 350F and grease a loaf pan. Sift the dry ingredients together twice into a large bowl. Add buttermilk; mix thoroughly. Pour into prepared loaf pan and bake for one hour.
|
all-purpose flour baking soda salt Faux Maple Sugar buttermilk
|
319,701 |
Moist, Healthy Meatloaf in the Crock Pot
|
Mix first ten ingrdients and shape into a loaf. Refrigerate overnight (to let flavors blend). In the morning spray crockpot bowl with non-stick spray. Slice tomatoes over the bottom of the crockpot and gently set the refrigerated loaf on top of the tomatoes. Cook on low for 8-10 hours. Serve with salsa if desired! Can be frozen.
|
beef low-fat baking mix barbecue sauce tomato sauce egg substitute tomatoes
|
432,977 |
Beef Stroganoff, the Best
|
In large sauce pan heat 2 tablespoons olive oil and saute beef strips until brown. Sprinkle with ground pepper. Remove from pan and place in a deep pot. Add onions and mushrooms to pan and saute until golden. Add to pot. Deglaze pan with red wine and add to pot. Add beef broth ketchup HP sauce beef bovril worcestershire sauce and bay leaves to pot. Cover and simmer (low simmer) for 2 hours. Mix the margarine and flour together with a fork in a bowl. Bring stroganoff to a boil and add a teaspoon of this mixture at a time to the stroganoff until you get your desired thickness. Lower heat and add as much sour cream as you like. I'm not a big sour cream person so I just add about 1/2 a cup. Boil egg noodles until al dente drain and add to individual serving bowls. Top with stroganoff and sprinkle a little of dill on top.
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beef onion mushrooms dry red wine low sodium beef broth ketchup Worcestershire sauce bay leaves fresh ground pepper flour fat free sour cream dill
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307,293 |
Lip Zmakk'in Gypsy Gelato
|
Combine the marzipan and sugar in a bowl and beat with an electric mixer until smooth. Add eggs one at a time – beating well after each addition. Beat in the almond and vanilla essence and then add the salt. Bring the half-and-half to a gentle simmer in a saucepan and then slowly beat in the warm half-and-half and the cream into the marzipan mixture – pour it all back into the saucepan and heat over a low heat. Stir it CONSTANTLY until the custard thickens slightly. Be careful NOT to let it boil or the eggs will scramble! Remove from the heat and pour into a bowl and allow to cool. Add the Amaretto liqueur and allow to chill over night or for several hours in the refrigerator. Stir the chilled custard well and freeze in an ice cream maker in 1 or 2 batches according to the machine’s instructions. Add HALF of the crushed amaretto biscotti with half of the toasted chopped almonds when the ice cream is semi-frozen – allow the machine to mix them into the ice cream. Pour the ice cream into a freezer proof container and sprinkle the rest of the amaretto biscotti and almonds on the top along with the strawberries and raspberries – gently pushing them down into the surface. Freeze for 2 hours for a firmer ice cream or serve straight away for a softer finish with almond ice cream wafers.
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marzipan fine sugar eggs vanilla essence salt half-and-half heavy cream amaretto liqueur fresh strawberries fresh raspberries frozen raspberries
|
289,376 |
Afrikaner Chops
|
Mix the first 4 ingredients for the sauce. Trim the chops and allow to soak in the sauce in a shallow dish for a couple of hours. In a frying pan heat the butter (with a little oil to prevent burning) and add the onion jam and cream. Stir until smooth. Add sauce from chops heat and then add chops. Cook wih lid on until chops are cooked through and tender.
|
Worcestershire sauce tomato sauce mustard powder ground ginger lamb loin chops butter onion
|
133,074 |
Libby's Jules Dip
|
ix all ingredients together and chill.
|
sour cream mayonnaise dill weed parsley onion powder
|
203,625 |
Brunch on the Bayou
|
Place sausage in a skillet over medium-high heat. Cook stirring constantly until evenly browned. Drain grease and set aside. Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl whisk together the eggs milk white wine Dijon mustard and green onions. Season with salt black and red pepper. Pour the egg mixture over everything in the baking dish. Cover and refrigerate overnight. Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C). Cover the dish and bake for 30 minutes in the preheated oven. Then uncover and bake for an additional 30 minutes. Remove from the oven and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes or until cheese is starting to brown slightly.
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Italian sausage butter monterey jack cheese eggs white wine green onions Dijon mustard red pepper flakes sour cream parmesan cheese
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23,690 |
Steak and Mushroom Casserole
|
Cut meat into cubes. Heat a little cooking oil in a large saucepan or fry pan. Add meat and brown well. Remove from pan and set aside. Add sliced onion and sauté 3 minutes. Remove from pan and set aside with meat. Add a little extra oil to pan. Add flour and stir over low heat til golden. Remove from heat. Stir in wine water crumbled stock cube and tomato paste. Stir to combine return to heat and bring to boil. Return meat and onions to the pan. Cover and simmer for 1 hour. Add sliced mushrooms cover and continue to simmer for 1/2 hour more. Stir through sour cream and serve immediately. Alternatively serve sour cream dolloped on top of each serving.
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stewing beef flour red wine water tomato paste button mushrooms sour cream
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317,247 |
Pumpkin Ice Cream Pie
|
Preheat oven to 425 Degrees. Remove ice cream from freezer and place near warm oven to soften. In a medium mixing bowl beat eggs slightly. Stir in pumpkin. Stir in sugar salt and pumpkin pie spice. Add ice cream to pumpkin mixture and stir until ice cream is fully melted and batter is smooth. Pour into prepared pie shells. Bake pies at 425 Degrees for 15 minutes. Reduce oven temperature to 350 Degrees and bake for an additional 30 minutes. Cool on wire racks for 2 hours. Chill before serving.
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pumpkin eggs granulated sugar salt pumpkin pie spice vanilla ice cream
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155,219 |
Slow Cooked Corned Beef in Crock Pot
|
Trim brisket. Set into bottom of slow cooker. Spread seasoning packet over brisket. Spread potatoes evenly over brisket. Pour beer over potatoes. Cook on low for about 7 hours. After about 4-5 hours spoon broth over potatoes. About 1 hour before serving place cabbage over potatoes. Cook till cabbage is tender.
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corned beef brisket potatoes beer head of cabbage
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486,588 |
Fresh Corn Chowder
|
Place bacon in a soup pot and cook stirring over medium heat until it releases all of its fat and starts to crisp about 10-15 minutes. Leaving the bacon in the pan spoon off and discard all but 2 tablespoons of the fat. Add onion and celery and cook stirring until tender and slightly browned about 10 minutes. Remove kernels from ears of corn and set them aside. Add milk and potatoes to the pot. Add cobs to the pot and submerge them. Bring to a boil and then reduce the heat to simmer until potatoes are tender about 10-15 minutes. Remove the cobs and stir in the kernels along with salt and pepper. Simmer gently until corn is tender about 5 minutes. Remove 1 1/2 c of the solids with a slotted spoon and puree them until smooth. Return them to the soup. Add butter and let stand until butter is melted.
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bacon onion celery ribs milk potatoes salt white pepper black pepper unsalted butter
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294,295 |
Sheila's Split Pea Soup
|
In a large soup pot combine water peas broth ham bone marjoram pepper and bay leaf. Bring to a boil then reduce heat. Cover and simmer for 1 hour stirring occasionally. Remove ham bone and let cool. When you are able to handle it cut meat off the bone and dice. Discard bone (or donate to the family dog). Add diced ham to soup pot. Stir in carrots celery and onion. Return to a boil; reduce heat cover and simmer for 30 minutes more until vegetables are tender. Discard bay leaf.
|
water chicken broth ham bone dried marjoram black pepper bay leaf carrots celery ribs onion
|
292,676 |
Apple Pie With a Crust
|
combine and sprinkle in the cinnamon. Serve either cold or heated.
|
Malibu rum cinnamon
|
525,450 |
Banana Bread Cake
|
Preheat oven to 350° F. Make sour milk: Stir vinegar into milk and set aside. After a couple of minutes it will look curdled. This is what you want! In a bowl sift together flour baking soda and salt. In a separate bowl cream butter and sugar together. Add egg vanilla extract bananas and sour milk. Add the dry ingredients to the banana mixture and stir to combine. Optional: you can stir in nuts or chocolate chips at this point. Pour into a greased loaf pan and bake 45 minutes to 1 hour. Bread is done when a toothpick inserted near the center comes out clean.
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milk vinegar flour baking soda salt butter sugar egg vanilla extract bananas chocolate chips
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354,094 |
Sugar Free Cheesecake
|
ring cream cheese to room temperature or microwave until soft. Combine all ingredients and pour into a greased 9 inch springform pan. Put into a preheated 400 degree oven and bake for 15 minutes. Reduce heat to 350 and bake 35 minutes longer. Cool and chill.
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cream cheese Splenda sugar substitute eggs vanilla lemon zest of
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482,536 |
Sesame Chicken
|
Cut chicken into 1 inch strips. In a large bowl combine chicken soy sauce mirin ginger honey five-spice spice powder and cornstarch coat chicken well refrigerate for 30 minutes. Heat oil in large frying pan over high heat. Add chicken. Stir-fry 5 minute or until lightly browned. Remove from heat sprinkle with sesame seeds before serving.
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boneless skinless chicken breast half soy sauce honey mirin gingerroot powdered ginger Chinese five spice powder toasted sesame seeds cornstarch
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525,521 |
Sesame Chicken Bites
|
In a medium bowl combine the bread crumbs sesame seeds and cilantro; set aside. In a small bowl combine the mayo onion powder and mustard. Season the chicken with salt and pepper and coat in mayo mixture; then add to crumb mixture a few pieces at a time turning to coat. In a large skillet saute the chicken on medium heat in oil in batches until juices run clear about 4-5 minutes on each side. Add additional oil as needed. Honey-Mustard Sauce: In a small bowl combine the sauce ingredients. Serve with chicken.
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panko breadcrumbs sesame seeds cilantro mayonnaise onion powder ground mustard chicken breast olive oil mayonnaise honey Dijon mustard
|
462,859 |
Grilled Buffalo-Chicken Salad
|
Preheat barbecue to medium. Peel long ribbons from carrot into a large bowl turning as you go. Add lettuce leaves and celery. Set aside. Mix milk with mayo dill apple cider vinegar and garlic. Set aside. In a large bowl mix together hot sauce butter and honey. Set aside. Oil grill then barbecue chicken covered for about 6-8 minutes per side until cooked through. Transfer chicken to a cutting board and slice chicken into 1/2\" strips against the grain. Add chicken to the bowl with the hot sauce mixture and toss to coat. Drizzle dressing over salad and toss until coated. Divide salad between 4 plates and top with chicken and blue cheese.
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carrot romaine leaves celery ribs milk light mayonnaise fresh dill apple cider vinegar garlic cloves unsalted butter honey boneless skinless chicken breasts blue cheese
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445,941 |
Doughnut French Toast
|
Beat the eggs with the milk and vanilla in a wide shallow bowl. Soak the bread halves in the egg mixture for 5 minutes a side. Heat the butter and a drop of oil in a skillet; fry the egg-soaked bread until golden and scorched in parts on both sides. Put the sugar onto a plate; dredge the cooked bread until coated like a sugared doughnut.
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eggs vanilla extract butter sugar
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102,671 |
Farmer Cookies
|
Melt shortening pour over sugars. Mix well. Add eggs and vanilla and mix well. Stir dry ingredients together and add to sugar mixture. Mix lightly. Add oatmeal cereal coconut chocolate chips and nuts and mix well. Drop by tablespoon on greased cookie sheet. Bake at 350°F for 10 to 12 minutes. I use my cookie scoop and get 4 dozen yummy cookies!
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vegetable shortening white sugar brown sugar eggs vanilla flour baking powder baking soda salt oatmeal flaked coconut chocolate chips
|
172,093 |
Black Forest Brownies
|
Preheat oven to 350°F Line and 8\" square baking pan with foil allowing the edges to hang an inch or 2 over two sides of the pan. Coat pan and foil with cooking spray. In a medium bowl whisk together the next four ingredients. Set aside. Combine cherries 1/4 cup of sugar water and the almond extract in a small heavy saucepan over medium heat. Cover and simmer until the cherries soften and juices form stirring occasionally about 8 minutes. Cool slightly. Puree cherry mixture in a blender until smooth. Set aside. Place 1/2 cup of chocolate chips and the butter in a large metal bowl set over a saucepan of simmering water and stir just until melted. Whisk 3/4 cup of cherry sauce remaining 3/4 cup sugar eggs and egg whites into chocolate mixture to blend well. Whisk in flour mixture. Transfer the batter to the prepared pan. Sprinkle with remaining 1/4 cup chocolate chips. Bake until a toothpick inserted into center comes out with moist crumbs attached about 30 minutes. Transfer pan to a rack anc cool completely. (Can be prepared 1 day ahead. Cover brownies and store at room temperature. Cover and refrigerate cherry sauce). Using the two overhanging foil edges carefully lift brownies out of pan. Cut into 12 pieces. Before serving drizzle cherry sauce on top of each brownie then add a dollop of whipped cream. Serve immediately.
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canola oil cooking spray all-purpose flour baking powder salt frozen cherries sugar water unsalted butter eggs
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72,580 |
Spinach Salad With Gorgonzola Croutons and Bacon Twists
|
Gorgonzola Croutons: Preheat oven to 375°; mash cheese and butter together with a fork and spread half on one side of each of the slices of bread; cut into 1\" pieces and place on a baking sheet cheese side up. If not making bacon twists go ahead and bake croutons until golden about 15 minutes; if making bacon twists the croutons and bacon can be baked together so prepare the bacon twists. Bacon Twists: Twist each slice of bacon tightly into a spiral and place on the rack of a broiler pan; press ends of bacon onto the pan the twists will unravel a bit as they cook. If baking both the croutons and bacon put the croutons in the upper third of the oven and the bacon in the middle of the oven for 15 minutes or until croutons are golden and bacon is crisp; drain the bacon on paper toweling. Dressing: Combine all the ingredients and whisk until emulsified. Salad: In large bowl toss together the spinach croutons and onion; plate and add the bacon twists and egg;drizzle the dressing over the salad.
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gorgonzola unsalted butter bacon garlic clove salt red wine vinegar honey mayonnaise olive oil spinach red onion hard-boiled egg
|
391,822 |
Oregano Lamb Steaks With Lemon, Olive Oil and Feta Cheese Mash
|
Rip the tender little leaves off the oregano sprigs and place into a bowl with the olive oil. Crumble in the feta cheese. Season to taste with freshly ground black pepper then add the chopped spring onions and lemon juice and mix everything together gently mashing some of the cheese. Heat a griddle pan until hot season the lamb steaks with salt and freshly ground black pepper and brush each steak with a little olive oil before placing on the hot griddle. Cook for a few minutes one each side or until lightly crisp - I like mine still pink in the middle. Pop the pitta breads into a toaster or under the grill for a minute or two until they are puffy and hot; carefully cut them into three pieces and place on the serving plate. Place the lamb steaks on top of the hot cut pitta bread and while they are still sizzling gently spoon over the feta and herb mash. Eat immediately while all is hot herbal and piquant! Serve with jacket potatos fresh mixed salad leaves and a good glass of wine.
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oregano sprig spring onions olive oil feta cheese lemons lamb leg steaks lamb chops olive oil
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498,162 |
Monster Cookies
|
Preheat oven to 350 deg F. Parchment cookie sheets. Cream Butter oil and sugars very well in mixing bowl. Add Peanut Butter Egg Vanilla and Sour Cream in that order. Add flour and baking soda. Mix until just combined. With a large spoon or spatula fold in oats until just mixed. Do not over mix! Fold in M&M's and chocolate chips again until just blended.<-I like the Peanut Butter M&M's and semi-sweet chocolate chipits -- but whatever floats your boat -- as long as it equals 1 cup -- or a little more ;-). Spoon approx 2-3 tbsp onto the parchment. I use a medium ice cream scoop. Do not press down they will become perfect in the oven. I press a couple extra M&Ms onto the top of each cookie to make them look extra yummy. Place 6-9 cookies on one pan spread apart. Bake for 10 to 12 minutes The center will still be soft but sides will brown a little. Let cool on cookie sheet for 10 min and transfer to cooling rack. Viola and Enjoy!
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butter brown sugar white sugar crunchy peanut butter egg vanilla extract sour cream flour baking soda
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108,822 |
Braised Belgian Endive
|
Add clarified butter to hot pan and brown endive. Remove endive and reserve. Saute carrots celery and onions until soft and add seasonings. Return endive to pan and add chicken stock. Fill only halfway up endive. Bring to boil and reduce heat to a simmer for approximately 25 minutes. Remove endive. Remove solids from the liquid and puree. While pureeing add stock in a steady stream to pureed vegetables creating a sauce. Serve and Enjoy!
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endive onion celery carrot thyme butter
|
282,528 |
Brined Roasted Chicken - 500 Degrees
|
Thoroughly dissolve sugar and salt into water. Soak chicken in brine for 1-3 hours (in refrigerator). Mix softened (room temperature) butter with herbs while chicken is in brine. Thoroughly rinse chicken and allow to drain pat dry. Cut backbone out of chicken and flatten bird. Spray bottom part of broiler pan with vegetable oil. Scrub potatoes and cut into small bite sized pieces. Place potatoes in pan. Place flattened bird in top part of broiler pan over potatoes. Loosen skin from flesh. Place herb butter between skin and flesh. Bake in hot oven (500 degrees) for 45 minutes to an hour. (or more if potatoes are not browned). Serve with cooked spinach and hot crusty bread.
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water sugar kosher salt whole chickens butter fresh parsley sage fresh rosemary fresh thyme potatoes
|
11,468 |
Banana Loaf
|
Mix liquid ingredients. Add dry ingredients to liquid mixture. Add raisins and nuts if desired. Grease and flour pan. Bake at 350F degrees. for 60-70 minutes.
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bananas eggs sugar shortening buttermilk baking soda salt vanilla flour raisins
|
473,040 |
Moo Shu Pork
|
In a small bowl combine the cornstarch water soy sauce and ginger until blended; set aside. In a large skillet saute pork and garlic in oil for 3-5 minutes or until meat is no longer pink. Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in stir fry sauce. Add coleslaw mix; stir to coat. Spoon about 1/2 cup pork mixture into the center of each tortilla; roll up tightly.
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cornstarch cold water reduced sodium soy sauce ginger boneless pork loin chops minced garlic clove flour tortilla
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349,308 |
Obama Mama "revised"
|
Politically shake ingredients in a cocktail shaker with ice. Pour into tall Tom Collins glass filled with ice. Finally a Smooth \"intelligent\" drink with a \"Change\" you will really love! For added tropical flavor use Coconut Rum instead of clear Rum! It's Yummy no matter which one you do! Any mix you compile will also make great shooters! Just use ice in cocktail strainer strain into shooter glasses -- drink up America!
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Bacardi light rum Meyer's dark rum
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504,995 |
Aegean Chicken Salad
|
reak up chicken in a large bowl using a fork. Stir in onion lemon juice yogurt hummus olives red bell pepper and dill. Sprinkle with feta cheese.
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chicken breasts red onion fresh lemon juice kalamata olive red bell pepper fresh dill feta cheese
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238,481 |
Redneck Caviar Party Dip/Salsa
|
Drain all canned ingredients. Mix vegetables together in bowl. Coat with the Italian dressing. You may not need the entire bottle. Cover and chill overnight. Serve with corn chips or crackers.
|
Rotel Tomatoes black beans white shoepeg corn green onion
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249,327 |
Chicken Scampi
|
Cook linguine according to package directions. Drain. Melt butter in skillet over medium heat with olive oil. Add onions garlic salt and pepper. Saute a couple of minutes. Stir in chicken lemon juice and parsley. Cook about 10 minutes or until chicken is no longer pink. Serve chicken over linguine and sprinkle with parmesan cheese.
|
linguine butter olive oil onion fresh parsley garlic lemon juice salt pepper chicken breasts
|
368,784 |
Honey Cookies
|
Combine ingredients Add enough flour to make a stiff dough about 5 I think 3 teaspoons- (not heaping) of the baking soda is fine. Roll 1/2 inch thick. Cut with cookie cutters then bake in moderate oven 350 degrees. No time is given however I think start with 10 minutes until golden.
|
honey sour cream sugar eggs ginger salt clove baking soda flour
|
235,989 |
Basic Sugar Cookies
|
Divide dough in half (or sixths). Chill 1 hour. Roll out half of dough 1/8 to 1/4 inch thick. Cut out cookies in desired shapes. Use greased cookie sheet. Bake at 375 degrees Fahrenheit for 12 minutes.
|
butter flour sugar salt eggs milk vanilla
|
85,779 |
Green Chilies Stuffed and Fried (Set Your Mouth on Fire)
|
Take 1/2 a tsp of oil and add the asafoetida besan and the cumin red chilli dry mango powder and turmeric and cook on a very low flame till the flour and cumin turn a golden brown in colour. Fill this mixture in the deseeded and slit green chillies. Heat 2 tsp oil in a fry pan put the stuffed green chillies and cook for a while till the chillies get a little soft. Cry me a river!
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green chilies salt red chili powder turmeric powder mango powder asafoetida powder roasted cumin seeds
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446,913 |
Ground Pork Casserole
|
Preheat oven to 375°C. Sauté onion mushrooms and celery in butter over med high heat. Add green pepper and shredded carrot and cook until slightly softened. In casserole dish mix cans of soup milk and rice. Add ground pork to sauté pan and brown. Once pork is cooked through add pork/onion/celery/carrot mixture to soup/rice mixture in casserole dish. Cook for 1 hour in oven at 375°C.
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butter margarine onion celery carrot green pepper Minute Rice milk ground pork
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127,020 |
Pineapple Dream Cake
|
Put all cake ingredients in a large bowl. Mix for one minute by hand with a wooden spoon. Pour batter into UNGREASED 9” x 13” pan. Bake at 350 degrees Fahrenheit for 40 to 50 minutes or until cake tests done (toothpick in center comes out clean). Remove cake from oven and cool completely on rack before frosting. For frosting: Beat the butter and cream cheese together. Add icing sugar and vanilla extract and beat until creamy.Frost cooled cake.Refrigerate cake until needed.
|
all-purpose flour granulated sugar baking soda salt eggs vanilla extract crushed pineapple walnuts pecans butter cream cheese icing sugar vanilla extract
|
80,809 |
Fisherman's Casserole
|
Heat oven to 400. In a 2-quart casserole combine contents of sauce mix envelope and boiling water; blend well. Stir in milk. Add potato slices frozen vegetables onion margarine parsley salt and pepper; mix well. Bake at 400 for 30 minutes. Stir in fish; bake an additional 15-20 minutes until potatoes are tender. Let stand 10 minutes before serving.
|
scalloped potatoes mix boiling water skim milk onion reduced-calorie margarine fresh parsley dried parsley flakes salt pepper
|
108,895 |
Eggplant (Aubergine) Rolls
|
Broil on both sides drained eggplant slices after spraying or brushing them with olive oil for about 10 minutes or until soft and browned in spots (they do not need to be fully cooked). Mix kufta ingredients and knead briefly. Divide into 18 pieces and form each into an elongated oval shaped patty about 3 1/2 inches long. Broil patties turning once to brown on both sides about 10 minutes (again they do not need to be fully cooked). Make 18 rolls by putting a kufta patty crosswise at one end of a spread eggplant slice. Roll up the eggplant slice around the kufta (this roll is traditionally secured by tying it with a parsley stalk softened in hot water). Arrange finished rolls side by side seam side down in a glass baking pan 11-by-7 inches or approximate size. Spread diced tomatoes on rolls. Add basil sugar salt and pepper to diluted tomato paste or sauce or juice. Heat until it starts to bubble or microwave for 3 minutes on high. Pour liquid all over the rolls. There should be enough liquid to cover them. Add a little hot water if needed. Bake in a preheated oven at 400 degrees F. loosely covered for about 30 minutes or until sauce is bubbly and nicely thickened. Garnish with chopped parsley and serve with warm bread or cooked rice along with salad.
|
flour onion garlic clove parsley salt cumin chili pepper black pepper ginger allspice tomatoes diced tomatoes hot water tomato juice fresh basil dried basil sugar honey salt black pepper parsley
|
316,183 |
Country-Style Vanilla Ice Cream
|
In a large saucepan heat 2 1/2 cups milk to 175 degrees; stir in the sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Place remaining milk in a bowl; whisk in pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir into egg mixture. Stir in whipped topping. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.
|
milk sugar eggs vanilla extract vanilla instant pudding mix
|
502,267 |
Peanut Butter Rice Krispies With Chocolate
|
Combine the butter peanut butter and salt until melted and evenly combined over low heat in a large saucepan. (I use a large wok at a very low heat.). Add the Almond extract and marshmallows and stir frequently until completely melted. (Take care the marshmallows don't burn). Remove from Heat and Add the Cereal and and stir until well coated with the Marshmallow. Spray a 9x13 inch baking pan with non stick spray and pour the rice krispy mixture into it. Lightly grease your hands and press down until the mixture is nice and even over the pan. Let cool. Melt the chocolate and use a spatula or brush to coat the rice krispies with the melted chocolate. Let Cool. Cut into 16 delectable pieces and enjoy! Notes: 1. Vanilla extract works well too but I prefer the taste of the Almond extract. 2. Just sprinkle a dash of salt over the peanut butter as it's cooking just a small pinch. 3. A 16 ounce bag of Semi Sweet Nestle's bag of chocolate can be substituted for the baking squares. I prefer the squares because of the easy with which they melt. Don't microwave them too long or they will burn. Take it 30 seconds at a time stirring each time. The first time I microwaved these they burned. I kept opening the microwave door and seeing them in their original shape not melted at all. Then I stuck my finger in one and realized they were completely melted. =). 4. I've also made these into Rice Krispy \"muffins\" by pouring the mixture into a muffin pan and then spread chocolate on top of that. You can also make them into balls roll the balls around in chocolate and let them cool in parchment paper. Also you can make Rice Krispy \"lollipops\" in the same fashion. Roll the balls roll them in Chocolate and insert a stick. You can add all sorts of creative things. Possibilities are endless. Enjoy! =).
|
butter crunchy peanut butter salt marshmallows
|
325,129 |
Bunny Spread
|
Put all the veggies in the food processor and pulse about three times until they are mixed and chopped. Add cream cheese and blend until smooth. Refrigerate for at least an hour before serving.
|
light cream cheese carrot celery ribs green olives
|
222,299 |
Low Fat Baking Mix Apple Coffee Cake
|
Preheat oven to 400*. Grease one 9\" round pan or one 8\" square pan. Mix 2 cups baking mix milk sugar and egg. Spread batter in pan. Insert apple slices evenly through the batter. Mix 1/3 cup baking mix brown sugar and cinnamon. Spread over batter in pan. Bake 20 minutes or until golden brown testing with a toothpick.
|
baking mix milk sugar egg substitute apple brown sugar cinnamon
|
197,598 |
Rub a Dub T-Bones
|
Blend all dry ingredients together and rub into both sides of at least 4 t-bone steaks. Heat 1 tablespoon canola oil in large skillet at fairly high heat. Cook steaks for 5 minutes; turn drop heat to medium and continue cooking for approximately 10 minutes for medium-rare depending on the thickness of your steaks.
|
canola oil paprika beef bouillon granules cornstarch flour garlic powder kosher salt cracked black pepper dried oregano
|
402,451 |
Kenyan Vegetable Curry
|
Preliminaries: Heat oven to 350 degrees. Have available one 8-quart heavy ovenproof skillet or Dutch oven with a lid (or have aluminum foil available). If you cut recipe in half a 6-quart pot will do. For the initial saute: In the skillet or Dutch oven brown the onions in moderately hot oil along with the cumin and mustard seeds. Add the potato pieces (peeling is optional) and stir to coat each piece with the spices. Add the remaining spices and garlic and continue to stir for several minutes. Add the liquids: Thin the tomato paste with about ⅔ cup of water then stir into the pot. Lower heat to medium. Add vegetables one at a time cooking for a minute or so between each addition and put in the cooked chickpeas last. Bake the mixture: Cover with a lid or seal with foil and bake in preheated oven for about 45 minutes checking after the first 20 minutes. The consistency should be rather thick but add water if necessary to prevent burning. Stir occasionally to prevent sticking. Presentation: Serve over steamed rice or with Indian bread (such as naan).
|
onions cumin seed mustard seeds potatoes fresh ginger garlic clove ground cumin whole coriander seed cayenne pepper ground turmeric salt ground cinnamon ground cloves tomato paste green beans cauliflower eggplant green peas spinach chickpeas salt
|
69,180 |
Salami & Potato Salad with Tuna Dressing
|
Cook potatoes unpeeled by boiling or steaming until tender drain cool and slice. Cut salami into quarters. Combine potatoes salami& torn lettuce leaves with the red pepper and olives in a serving bowl and drizzle over the dressing. DRESSING: Blend all ingredients together until smooth.
|
potatoes leaf lettuce pitted black olives tuna in water capers mayonnaise lemon juice tomato paste fresh basil garlic
|
332,308 |
Orange Vinaigrette
|
Whisk together the vinegar orange juice zest and a good pinch of salt and pepper in mixing bowl. While whisking slowly add in the olive oil at a drizzle. Adjust seasoning to taste. The vinaigrette will keep for 1-2 weeks in the refrigerator. Whisk before use if separated.
|
champagne vinegar olive oil
|
91,389 |
Marinated Tomatoes on Tuscan Toast
|
In a bowl whisk together oil vinegar mustard garlic and sugar. Add salt and pepper to taste. Add tomatoes and onion and let stand at room temperature for 30 minutes to blend the flavours. Drain off the marinade. Broil bread slices for 1 to 2 minutes per side or until golden brown. Top with cheese and broil until cheese melts and bubbles. Divide tomatoes and oil mixture among slices. Sprinkle with parsley and serve immediately.
|
olive oil Dijon mustard garlic sugar tomatoes red onion mozzarella cheese fresh parsley
|
179,700 |
Hungarian Cabbage and Noodles
|
In a large skillet cook bacon till crisp. Remove from skillet; drain and crumble. Stir sugar and salt into bacon drippings in skillet. Add cabbage; stir till cabbage is coated. Cook covered over medium heat till cabbage is tender about 10 minutes. Combine cabbage mixture noodles and bacon; put into 1 1/2 quart casserole. Cover and bake in a 325 degree oven for 45 minutes. Uncover; spoon sour cream over top. Sprinkle with paprika. Return to oven and bake for 5 minutes more.
|
bacon sugar salt cabbage sour cream paprika
|
282,164 |
Rice Pilaf
|
Melt butter in saucepan. Add onion celery and carrots. Saute until tender. Add rice and stir until coated. Add broth and bay leaf. Cover turn down heat and simmer for 25 minutes.
|
butter margarine onion celery carrot long grain rice hot chicken broth bay leaf
|
305,350 |
Noodles in Soup
|
Cut the chicken into thin shreds. Squeeze dry the soaked mushrooms and discard the hard stalk. Thinly shred the mushrooms spinach bamboo shoots and spring onions. Cook the noodles in boiling water drain and rinse under cold water.Set aside. Bring the stock to a boil add 1 tbsp soy sauce and pour over noodles.Keep warm. Heat the oil in a heavy frying pan or wok Add 1/2 of the spring onions add the chicken and the vegetables to the hot oil. Stir fry for about 3 minutes. Add all the seasonings and blend well. Pour the mixture over the warm noodles and put the remaining spring onions as a garnish and serve imediately.
|
boneless skinless chicken dried mushrooms bamboo shoots spinach spring onions light soy sauce salt sugar dry sherry
|
336,374 |
Chocolate Cream Cheese Pound Cake
|
Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan. Cream butter cream cheese and sugar. Add eggs one at a time beating well after each. Add vanilla. In a separate bowl combine flour baking powder and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes. Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.
|
butter cream cheese sugar eggs vanilla extract cake flour baking powder
|
439,062 |
Ham-Style Boston Butt
|
Bring meat to room temperature and blot dry. Tie into a neat compact shape with butcher's twine. Place into a lidded vessel big enough for it and the brine. Combine salt sugar and cloves; add just enough hot tap water to dissolve the solids. Pour over roast then add cold water until covered. Refrigerate 8-24 hours. Before cooking remove meat from brine rinse well and blot dry. Season well with salt and pepper and place in a roasting rack fat side up. Slowly melt the butter in a small saucepan. Add the garlic and cook until fragrant but not colored about 2 minutes. Pour garlic butter over roast and let stand at room temperature for 1 hour. Meanwhile preheat oven to 350°F Roast meat for 30 minutes then reduce heat to 300°F Baste with vermouth every 20 minutes or so. Meat will need about 20 minutes per pound at 300F about 1 additional hour or until it reaches an internal temperature of 150°F Let rest at least 15 minutes before slicing; serve with pan juices.
|
kosher salt dark brown sugar whole cloves kosher salt black pepper unsalted butter garlic cloves sweet vermouth
|
343,257 |
Spiced Holiday Tea
|
In a medium saucepan bring water to boiling. Add tea bags anise and cinnamon stick. Reduce heat. simmer uncovered for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar honey and lemon juice. Heat through. 2. Pour tea mixture into four heat-proof cups floating a star anise on top of each. Makes 4 servings.
|
water star anise cinnamon sticks passion fruit nectar honey lemon juice
|
48,709 |
Party Punch
|
Prepare Jello mixture by combining jello boiling water and cold water. Bring to boil sugar and 4 cups warm water. Add syrup to Jello mixture. Add lemon juice pineapple juice crushed pineapple and bananas; mix well. Pour mixture into 4 half-gallon milk cartons and freeze. Four hours before serving remove cartons from freezer and thaw. Peel off carton put chunk in serving bowl or pan and mash with masher to \"slush\". Add ginger ale and serve.
|
Jello gelatin boiling water cold water sugar water lemon juice crushed pineapple bananas ginger ale
|
226,232 |
Philly Cheese Steaks With Apricot Sauce & Sour Cream
|
In large skillet heat olive oil All Seasoning and white pepper. Add sliced onion and green pepper strips sauté turning constantly; lift out drain on paper towels. Keep warm. Add the Philly cheese steaks on medium high heat stirring to separate and slightly brown. Add apricot preserves and mix in while stirring. Spread margarine or butter on hoagie rolls or toast. Pile cooked pepper strips and onions on rolls tortillas or toast. Add cheese slices. Pile the Philly cheese steaks on top. Pass the sour cream for a dollop on top of the steaks. Note: Usually there is 12 paper-thin steaks to a box. The steaks will cook very fast. Do not overcook the meat. •A Variation: Use crushed pineapple with sour cream or cream cheese served on top of the meat. Apricot and pineapple preserves can be purchased sugar free.
|
olive oil white pepper mozzarella cheese green pepper sour cream
|
137,329 |
Kachoomber {refreshing Tomato Salad}
|
Heat a small skillet over med-high heat. add the cummin seeds and toast stirring constanly for 20-30 seconds. Transfer to a plate and allow to cool. In a large salad bowl whisk the oil vinegar and lemon juice until blended. add the garlic onion tomatoes cucumber pepper and salt to taste: toss very well. Sprinkle with the cumin seeds and mint toss well toss again and serve.
|
cumin seed olive oil red wine vinegar lemon juice garlic cloves onion rings tomatoes cucumber ground black pepper salt fresh mint leaves
|
407,484 |
Curried Butternut Squash Soup
|
Slice butternut squash in half lengthwise. Brush flesh sides of squash with olive oil. Bake for 1-½ hours at 375°F. Scoop flesh from skin. Set aside. In medium sized frying pan sauté apples celery carrots and onion in 1tbs butter. Add ginger curry powder and cinnamon. In pot make a rue of remaining butter and flour. Heat 1 pint of heavy cream. Add to rue stir well. Blend squash and sautéed apple mixture in blender. Add to rue/cream mix. Stir well. Cook on medium low heat until all is thoroughly heated being careful not to burn. Serve hot & enjoy!
|
granny smith apples celery carrot yellow onion ginger curry powder cinnamon butter heavy cream
|
27,379 |
Tomatoes and Onions and Peas, Oh My!
|
Melt butter in skillet. Chop tomatoes into approx. 1 inch cubes. Place thawed peas in skillet and cook until warm. Add onion saute until just limp. Add carrot. Stir until carrot is warmed 1-2 minutes. Add tomato and saute until warm. Don't overcook. Serve warm.
|
butter tomatoes carrot purple onion
|
531,952 |
Burrata Artichoke Tartines With Roasted Lemon Mint Pesto
|
Make the Pesto: Preheat the oven to 450 degrees F. Line a small baking sheet with parchment paper and lay the lemon slices in a single layer on the sheet. Drizzle with 1 tablespoon of the oil. Roast for 15 to 17 minutes until the juices are tacky and the lemons are beginning to caramelize. Let cool for 10 minutes then transfer to a small food processor add the remaining 1/4 cup plus 2 tablespoons oil the mint hazelnuts garlic and salt and blend until you have a very lightly chunky pesto. Make the Tartines: Gently toast the sliced baguette or bread to the desired crispness. Drizzle with oil dollop with burrata add an artichoke heart or two top with pesto and finish with a couple of fresh mint leaves and red pepper fakes. Recipe courtesy of Kale & Caramel by Lily Diamond. Get the book here: https://www.amazon.com/Kale-Caramel-Recipes-Heart-Table/dp/1501123394.
|
lemon olive oil fresh mint leaves toasted hazelnuts garlic cloves sea salt baguette olive oil fresh mint leaves crushed red pepper flakes
|
256,798 |
Blueberry Oatmeal Cookies
|
Preheat oven to 375. Wash blueberries; drain on paper towels. In a medium bowl combine all but blueberries; mix well. Drop from a teaspoon onto an ungreased cookie sheet. Make a deep depression in the center of each cookie and fill with 7-8 well drained blueberries. Push dough from sides to cover berries and pat down. Bake at 375 for 8-10 minutes until light brown.
|
quick-cooking oats brown sugar milk egg
|
344,818 |
Flat Iron Steak With Balsamic Reduction
|
Bring steaks up to room temperature. Brush steak with olive oil then press into ground peppercorns and sprinkle with salt; set aside. Melt butter in a large skillet over medium-high heat. Add steaks and cook to desired degree of doneness about 4-6 minutes per side for medium-rare. Remove steaks to a plate tent with foil and keep warm. Add onion and mushrooms to skillet and saute until onion goes limp about 3 minutes. Stir the minced garlic into the skillet and cook over medium heat until the garlic begins to brown around the edges about 1 minute. Pour in the balsamic vinegar increase heat to medium-high and simmer until the vinegar has reduced by half 10-15 minutes. Thinly slice the flat iron steak across the grain and arrange on a serving platter. Pour the reduced balsamic glaze over the meat and sprinkle with chopped parsley to garnish.
|
extra virgin olive oil fresh coarse ground black pepper kosher salt butter onion mushroom garlic clove fresh parsley
|
519,773 |
Hallmark Family Sauce Pan Apple Dessert!
|
core and chunk 4 Granny Smith apples put them in 6 cups water add 2 Tbsp Vanilla Extract ad 1/4 cup sugar let boil reduce heat Next prepare flour mix 1st mix 1/2 cup cake flour with 2/3 cup water 1/4 cup sugar 2 Tbsp vanilla extract pour into apples stir then for the top mix 1 cup cake flour 1/4 cup water 1/4 cup sugar 2 Tbsp Vanilla Extract pour on top cover for 20 minutes on low heat. mix batter in bowl. optional mix 2 cups cake flour with 1/2 cup water and 1/2 cup sugar 4Tbsp Vanilla Extract mix in bowl pour half in apples then add the rest on top.
|
cake flour vanilla extract sugar water
|
72,864 |
Chicken Enchilada Dip
|
Place shredded chicken in a medium bowl and mix in cream cheese mayonnaise shredded cheese green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish. Bake uncovered at 350 degrees for 30 minutes or until the edges are golden brown. ***NOTE***I season the chicken with my favorite spices prior to grilling. Fajita seasoning or Montreal seasoning work well. The purchased grilled chicken would save a step also. I have added more or less jalapeno depending on the tastes of those I will be serving it to.
|
boneless skinless chicken breast half cream cheese mayonnaise colby-monterey jack cheese green chili peppers
|
92,026 |
Mouthwatering Meatloaf
|
Preheat oven to 375°F. In a large mixing bowl mix together ground turkey and Worcestershire sauce and onions. In a smaller bowl mix all together bread crumbs cheese and spices. Add the mix to the ground turkey and mix thoroughly using hands until all well combined and slightly stiff. (Note: Depending on what type of meat you use you may need more or less bread crumbs to make it stiffen). Place meat mixture into a 9x13 pan. Spread it out so that it spreads out the length of the pan while leaving about a 1\" border on the sides. In a small bowl combine soup brown sugar and hot sauce stirring it together thoroughly. Slather the meatloaf with the sauce mixture reserving some for basting. Bake in pre-heated oven for 1hour 15 minutes. Remove from oven and enjoy. I usually serve with a fresh garden salad and of course potatoes.
|
lean ground turkey onion parmesan cheese garlic powder Worcestershire sauce brown sugar
|
476,518 |
Spring Potato Salad
|
Cook new potatoes in boiling salted water to cover for 15-20 minutes. Peel . Toss warm potatoes with scallions. Combine olive oil with rest of ingredients. Pour over potatoes and toss. Serve warm.
|
new potatoes scallion parsley olive oil white vinegar salt dry mustard garlic clove
|
270,895 |
Standby Rigatoni With Extra Zaps
|
cook pasta til al dente. put into 9x13 casserole dish. pour sauce over top add diced onions and blend. ****at this point you can add in any of the above or what ever you choose. I have used chopped cooked chicken sausage broccoli peas green beans spinach etc. the list goes on. This adds filler and gets those veggies in or leftover meat in that you can use up. Alone it is very good as well. Bake at 350 for 20-30 minutes put shredded mozzarella) (or cheese of choice) return to oven for 5 minutes or until cheese melts. Serve. Cooking time includes boiling pasta.
|
rigatoni pasta pasta mozzarella cheese onion green pepper ground beef carrots
|
540,893 |
Cowboy Caviar Corn Salad
|
1 Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables. 2 Finely dice the bell pepper tomatoes jalapeño and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For the less spicy salad scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro. Place the drained beans corn bell pepper tomatoes jalapeño onion and cilantro in a large bowl. 3 In a small bowl whisk together the olive oil 2 tbsp of juice from the lime balsamic vinegar chili powder cumin salt and sugar. Pour the dressing over the salad then stir until everything is well coated. Serve immediately or refrigerate until ready to eat.
|
black beans black-eyed peas fresh corn bell pepper roma tomatoes red onion fresh cilantro olive oil lime chili powder ground cumin salt sugar
|
214,371 |
Berry Smoothie
|
Place all ingredients except ice in blender. Blend on high for 2 minutes or until smooth. Gradually add ice cubes; blend on high until smooth.
|
cranberry juice frozen blueberries frozen strawberries vanilla yogurt oats
|
393,072 |
Flourless Almond Cookies
|
Turn oven on to 350 fahrenheit. Mix egg sugar and vanilla in a bowl. then mix in almond butter and baking powder. On parchment paper covered baking tray make a thumb print in each cookie and fill with jam. Place in oven for about 12 minute.
|
almond butter peanut butter egg sugar baking powder vanilla marmalade
|
353,928 |
Ethiopian Beef Steak Tartar (Kitfo)
|
Cut the meat in small pieces; remove fat and seams. In a food processor put small amount of the meat at a time spread some mitmita grind until meat is finely chopped; using a fork remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done. In small pot on a lower heat melt the butter add the remaining mitmita false cardamom (garlic black pepper salt if needed); remove from heat. Combine the spicy ground meat with the spicy butter; using fork and spoon mix it until completely marinated. Place it in a lightly warm serving dish serve it immediately with Injera or bread. If preferred sauté the marinated meat for two to three minutes. Note: As Steak Tartar is uncooked dish choice of first class quality meat and cleanliness is important. * You will find these spices in Ethiopian or Indian shops/groceries. ** Please go to www.yewoinfamilycooking.com to see how to prepare Purified/Clarified Butter (Nitir Kebe).
|
top round beef ground cayenne pepper cardamom powder garlic powder
|
16,592 |
Peanut Butter and Banana Sandwich
|
Get the 2 slices of bread and the peanut butter and banana. Spread the peanut butter on one of the slices of bread. Slice up as much banna as the bread can fit on it. Place the two slices of bread together. And now it is ready to eat.
|
banana peanut butter
|
101,742 |
Very Chocolate Brownies
|
In a microwave or double boiler melt chocolate and butter for brownies. Cool 10 minutes. Add sugar and mix well. Stir in the eggs and vanilla. Add flour and mix well. Line a 13x9x2 inch baking pan with foil and grease the foil. Pour batter into the pan. Bake at 350F for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs. Do not overbake. Cool completely. For topping melt chocolate chips water butter and almond extract in a microwave or double boiler. Stir until smooth. Cool to room temperature. Fold in whipped cream. Spread over brownies. Chill before cutting. Pour a big glass of ice cold milk and INDULGE! Store leftover brownies (if there are any) in refrigerator.
|
butter sugar eggs vanilla extract all-purpose flour water butter
|
516,774 |
Brown Sugar Bourbon Pork Tenderloin With CornBread & Peaches
|
Mix Marinade Mix oil bourbon and orange juice in small bowl. Reserve 1/4 cup marinade for brushing. Place pork in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 2 hours or longer for extra flavor. Meanwhile preheat oven to 400°F Prepare corn muffin mixes as directed on package. Spread evenly in greased 13x9-inch baking pan. Bake 15 to 20 minutes or until golden brown. Cool completely on wire rack. Cut cornbread into 1 1/2-inch strips then cut each strip in half. Grill over medium heat 1 to 2 minutes on each side or until grill marks appear turning once with a wide spatula. (Do not use tongs as cornbread is fragile and tends to crumble.) Set aside. For the Grilled Peaches mix Marinade Mix brown sugar melted butter and bourbon in large bowl until well blended. Add peach slices; toss to coat well. Let stand 1 hour. Fold the edges of a sheet of heavy duty foil to form a shallow baking pan. Place on grill over low heat. Place peaches on foil. Cover with second sheet of foil. Grill 6 to 8 minutes or until peaches are browned and caramelized around edges turning occasionally and brushing with marindae. Set aside. Remove pork from marinade. Discard any remaining marinade. Grill pork over medium heat 25 minutes or until desired doneness turning occasionally and brushing with reserved marinade halfway through cooking. Discard any remaining marinade. Let pork stand 5 minutes. Cut into 1/4-inch slices. To serve warm peach preserves. Spread evenly on cornbread strips. Cut each cornbread strip into 1 1/2-inch squares. Place 1 slice pork tenderloin and 1 grilled peach slice on each cornbread square.
|
Bourbon brown sugar butter Bourbon
|
66,662 |
Baba Ganouj - Eggplant Dip With Sesame Oil
|
Broil eggplants with skin on turning frequently until skin is lightly charred and eggplants are fairly soft. Alternately slice eggplants in half lengthwise and place on an oiled cookie sheet. Broil in oven or bake at 450oF until fairly soft. Allow to cool enough to be handled. Remove most of skin and mash eggplant. If you don't mind a little grayness in the color allow a little charred skin in with the pulp; it will add a pleasant smoky flavor. Fit food processor with steel blade. With machine running drop in garlic cloves. Add tahini lemon juice and water; blend until thoroughly combined. Add eggplant and pulse until coarsely pureed. Add salt and red and black pepper to taste. Refrigerate for 1-2 hours for flavor to develop. Adjust seasonings including tahini if desired. Garnish with parsley pine nuts and pomegranate seeds as desired. Serve with pita bread or veggies.
|
eggplants garlic cloves tahini water parsley pine nuts pomegranate seeds
|
399,024 |
Cranberry Cobbler
|
Preheat oven to 325'. FILLING:. Mix cranberries sugar & nuts together then spread evenly in bottom of buttered 10 inch pie plate. CRUST:. Beat eggs in bowl until light. Continue to beat gradually adding first sugar then flour. Cut in butter. When thoroughly combined & smooth spread over filling mixture. Bake at 325' for 45 minutes or until crust browns. Serve hot or cold with or without whipped cream.
|
cranberries sugar walnuts pecans eggs sugar flour butter
|
468,210 |
Slow Cooker Chicken & Dumplings
|
Stir the chicken potatoes carrots and celery in a 6-quart slow cooker. Stir the soup water thyme and black pepper in a medium bowl. Pour the soup mixture over the chicken and vegetables. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
|
boneless skinless chicken breast halves yukon gold potatoes celery water dried thyme leaves ground black pepper baking mix milk
|
102,345 |
Daddy's Tuna Casserole
|
Cook the macaroni and per package directions drain. Return macaroni to pan adding the butter milk and cheese envelope; mixing well. Stir in the tuna and peas. Cook over medium heat until thoroughly heated stir frequently to prevent burning.
|
tuna in water peas butter milk
|
11,239 |
Injera (Ethiopian Flat Bread)
|
Combine flours and yeast in a glass or ceramic bowl. Add warm water and mix until smooth. Let mixture sit for 3 full days at room temperature stirring once a day. The mixture will bubble and rise. Add the baking soda and salt and let batter sit for 10-15 minutes . Preheat a 9\" skillet to the point where water will bounce off it. Pour about 1/3 of the batter onto the skillet quickly and make sure you've evenly coated the pan. Only cook the injera on one side and it should not brown. It's done when the moisture has evaporated and\"eyes\" appear on the surface. Serve with Ethiopian stews.
|
unbleached white flour self-rising flour whole wheat flour dry yeast water baking soda salt
|
207,230 |
Yves Goulash
|
Heat a large non-stick frying pan on medium heat. Add 3 tablespoons of olive oil. Remove skewers from satay beef. Slice skewers on an angle to get thin slices. Put slices into the heated frying pan with Worcestershire sauce (I just shake it on while they are cooking). Cook until browned on all sides (about 5 - 8 minutes) stirring occasionally. Add onion and mushrooms. Sauté for about 3 more minutes or until onions become clear. Add sea salt and pepper and 1 cup of frozen baby peas. Stir to mix all ingredients. Add cream of wild mushroom soup and mix well. When mixture becomes hot slowly add water mixing constantly (this helps to eliminate and lumps). Turn heat down to simmer. Simmer for 10 minutes or until mixtures is bubbling and peas are heated through. Serve over cooked egg noodles and enjoy!
|
olive oil onion mushrooms Worcestershire sauce sea salt black pepper peas water
|
132,861 |
Tequila Martinis
|
In a pitcher or a cocktail shaker combine the tequila and the ice cubes and stir or shake 20 times. Place the Triple Sec in a chilled cocktail glass swirl it around to coat the inside of the glass and discard it. Strain the tequila into the glass. Thread the twist of lime and the strip of chile onto the cocktail skewer perch it on the rim of the glass and serve at once. This recipe yields 1 martini.
|
triple sec lime zest serrano chili
|
127,702 |
Split Pea and Potato Soup
|
Melt butter in a 6 quart pot over medium heat. Add onion carrots and celery. Cook stirring frequently until vegetables begin to soften about 5 minutes. Stir in split peas chicken stock and bay leaf. Bring to a boil. Reduce heat to low cover and simmer stirring occasionally for 30 minutes. Add potato cubes and simmer until they are tender about 30 minutes. Discard bay leaf and season to taste with salt and fresh pepper. Serve immediately with biscuits. Soup keeps in air-tight container for up to 5 days in the fridge or 1 month in the freezer.
|
butter onion carrots celery ribs bay leaf yukon gold potatoes
|
246,778 |
Key Lime Tarts
|
1. Whisk lime curd and sour cream in large bowl until blended. Stir in yellow and green food color to tint lime green (this is optional you dont have to do this). Fold in whipped topping. 2. Evenly spoon 1/2 cup into each crust. refrigerate about 2 hours or overnight until set. Dollop with whipped topping and garnish with lime slices.
|
nonfat sour cream miniature graham cracker pie crusts lime slices
|
296,933 |
Bread Pudding...lower Cal/Fat
|
Heat oven to 325 degrees. Break bread into chunks place in large shallow bowl. Add milk; let soak for about 10 minutes. Add Egg Beaters Spenda vanilla raisins. Stir gently until combined. Pour into 9 x 13 pan sprayed with nonstick cooking spray. Bake 50 minutes or until firm. Pull out of oven and pour sauce over the top. For the sauce: In a small pot combine Splenda with cornstarch. Add half and half and margarine. Bring to a boil over medium heat. Add vanilla.
|
nonfat milk Egg Beaters egg substitute Splenda granular vanilla extract golden raisin Splenda granular cornstarch half-and-half reduced-calorie margarine vanilla
|
227,945 |
Deep-Dish Pizza
|
In large mixing bowl dissolve yeast in warm water. Add all-purpose flour and oil; beat until smooth. Add whole wheat flour herbs garlic powder and salt. Turn onto a floured surface; knead until smooth and elastic about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled about 45 minutes. Punch dough down; roll into a 14-inch circle. Transfer to a well-greased 10-inch ovenproof skillet letting dough drape over the side. Combine the mozzerella Swiss and cheddar cheeses; sprinkle 1 cup over dough. Set remaining cheese mixture aside. In large skillet saute green peppers onions and herbs in oil until tender. Spoon half of vegetables over cheese. Layer with half of the Parmesan cheese and tomatoes. Sprinkle with 2 cups of the reserved cheese mixture. Layer with the remaining vegetables Parmesan cheese and tomatoes. Fold crust over filling toward center of skillet to form an edge. Bake at 400 degrees for 30 minutes. Sprinkle with pepperoni and remaining cheese mixture. Bake 5 minutes longer or until crust is golden brown. Let stand for 10 minutes before slicing.
|
active dry yeast warm water all-purpose flour whole wheat flour fresh basil fresh oregano fresh marjoram garlic powder salt mozzarella cheese swiss cheese cheddar cheese green peppers onions fresh basil fresh oregano fresh marjoram parmesan cheese plum tomatoes
|
165,535 |
Dee Berger's Grandmother's Salmon Loaf
|
Preheat oven to 350 degrees. In a medium sized bowl debone salmon and remove skin. Drain liquid. Add all other ingredients except sour cream and mix well. Fold in sour cream last. Spray a loaf pan with cooking spray. Spread salmon mixture in pan. Smooth out top. Bake for 30-45 minutes or until top is slightly brown and knife inserted in center comes out clean. Let sit for 5 minutes before slicing.
|
salmon onion eggs matzo meal parsley sour cream
|
144,177 |
Hoisin-Glazed Turkey Medaillons
|
Cut turkey tenderloin crosswise into 1/2 inch slices. In large nonstick skillet cook turkey in hot oil over medium-high heat for 3 to 4 minutes or until turkey is tender and no longer pink (170 degrees) turning once. Remove turkey cover and keep warm. Drain off any fat. For sauce: In small bowl stir together orange marmalade hoisin sauce soy sauce and ginger. Add to skillet. Cook and stir until bubbly. Cook uncovered about 1 minute more or until slightly thickened. Remove from heat. Return turkey to skillet turning to coat with sauce. To serve divide hot cooked pasta (or rice) between plates. Drizzle with sauce and sprinkle with almonds. If desired top with green onion strips.
|
turkey breast tenderloins orange marmalade hoisin sauce reduced sodium soy sauce fresh ginger green onion
|
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