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143,791 |
Indian Halibut “en Papillote" With Coconut-Mint Chutney
|
Preheat oven to 450 degrees. Sprinkle the fish all over with salt and refrigerate 30 minutes. Meanwhile combine all the chutney ingredients in a food processor and process until it forms a thick marinade adding water 1 teaspoon at a time if necessary; Taste for salt and set aside. Rinse the fish and pat dry. Cut a piece of aluminum foil or parchment paper about 15 inches long and lay it on a work surface with the short side facing you; Brush the bottom half with a little oil. Spoon about one-eighth of the chutney on the bottom half and spread it out to a rectangle about the size of a halibut fillet. Set one fillet on top of the chutney and cover with another eighth of the chutney. Fold the top half of the foil over the halibut so that the top and bottom edges meet. Fold the bottom edge up about 1/4 inch then fold it up twice more. Do the same on both sides to completely seal the halibut in the package. Repeat to make three more packages. Put the packages in a single layer on a baking sheet and bake until the foil just begins to puff about 8 to 10 minutes. Cut the packages open and slide the fish and chutney out onto plates. Serve hot.
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salt fresh ground black pepper canola oil unsweetened dried shredded coconut shallot hot green chili peppers garlic cloves mint leaves cilantro leaf curry leaf lemons juice and zest of yogurt salt
|
127,254 |
Orange-Sauced Tilapia
|
Mix first 7 ingredients together in a jar; cover; and shake to blend. Refrigerate for at least a hour to meld flavors. When ready to serve dip each fillet in the orange mixture; then in cracker crumbs to cover. Melt butter in a large skillet over MEDIUM heat; when foam subsides add fillets and cook on each side until fish flakes about 10-15 minutes (depends on the thickness of fish). Do not overcook! Remove fish to warm platter. In small sauce pan bring remaining orange sauce to a boil. Cook about 2-3 minutes. Sauce will be thin. Reduce heat to LOW; add mandarin oranges slices. Cook 1 minute to heat orange slices. Serve sauce over fish.
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olive oil honey Dijon mustard salt fresh ground black pepper mandarin oranges unsalted butter
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130,649 |
Crunchy Mandarin Orange Broccoli Salad
|
In a small bowl whisk mayonnaise sugar and lemon juice. Cover and refrigerate for at least 2 hours. In a large bowl combine broccoli oranges onion bacon nuts and raisins. Add dressing and toss to coat. Cover and refrigerate for at least 1 hour.
|
Hellmann's mayonnaise sugar lemon juice broccoli florets mandarin oranges red onion bacon raisins sunflower seeds
|
311,425 |
Whole Grain Baking Mix
|
Mix all ingredients together well using a pastry blender. Store in air-tight container in a cool dry place. NOTE: About Crisco avoid those hydrogenated and trans fats and use butter but the resulting mix will need to be stored it in the fridge. For Biscuits: 3 cups mix 1 cup water. Mix well. Divide into 16 biscuits. Use greased baking sheet and bake at 425º F for 10-12 minutes. (Recipe may be halved). For Pizza Crust: 1 Tbsp yeast dissolved in 1/2 cup hot water. Add 2 1/4 cups mix. Knead on floured surface. Let rise 10 minutes. Spread on greased pizza pan sprinkled with cornmeal. Bake at 425º F for 10 minutes then add sauce and toppings of choice. Return to oven and bake until hot and the cheese is melted.
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all-purpose flour whole wheat flour powdered milk rolled oats cornmeal butter salt baking powder
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503,736 |
3 Ingredient Individual Quinoa Pizza Crust (No Soaking!)
|
Preheat your oven to 425 degrees. Place the quinoa and water into a small saucepan adding a dash of salt and bring to a boil. Once boiling reduce heat to a simmer. Cover and simmer approximately 15 minutes or until the quinoa is soft and fluffy. **IMPORTANT:** You should not let the quinoa absorb ALL of the water there should be a couple teaspoons left although the quinoa will be cooked. In a small mixing bowl combine the warm cooked quinoa its liquid (should not be more than a tablespoon) the oil and the flour. Mush it all together with your hands until a dough like texture is achieved. (At this point you can add any seasonings to the dough you would like. I used cheese garlic powder onion powder basil oregano dill and a bit of sriacha. You may omit this step but your crust won't have as much flavor!). Line a baking sheet with parchment paper and shape the dough on it into a circle. The crust should be 1 cm thick and yield one pizza about 6 inches in diameter. Bake ten minutes flip and bake ten more minutes. You want to keep flipping the pizza so both sides are evenly crisped however long that takes. If you don't do this correctly the pizza will be \"wet\". Do not add your toppings until the crust is crisped on both sides! Remove from the oven and remove the parchment from the pan. Now you can add your toppings to your pizza. Return it to the pan (no parchment) and bake it for about 10 more minutes or until everything looks crisp and melted. Remove from the oven again cut into pieces and enjoy!
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quinoa water all-purpose flour olive oil canola oil
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333,579 |
Horseradish-Roasted Carrots and Parsnips
|
Preheat oven to 425 degrees. Mix all of the ingredients together and spread evenly on a rimmed baking sheet or roasting pan. Roast until tender about 30 minutes.
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parsnips carrots unsalted butter
|
287,586 |
Zippy Paprika Chicken
|
In large resealable plastic bag combine paprika marinade salt and pepper. Add chicken. Seal bag. Shake to coat. Refridgerate for 10 minutes. In large skillet cook chicken in oil over medium heat for 5- 6 minutes per side or until juices run clear. Remove and keep warm. Add water soy sauce and lemon juice to skillet. Cook for 1-2 minutes stirring to loosen browned bits. Remove from heat. Stir in sour cream until blended. Serve over chicken.
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paprika salt pepper boneless skinless chicken breast halves olive oil water soy sauce lemon juice sour cream
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21,131 |
Blue Cheese Columbine Dip
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Set blue cheese aside. Combine remaining ingredients in a bowl. Add blue cheese. Cover and let stand at room temperature 2 hours. Serve on crackers.
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blue cheese red onion olive oil lemon juice red wine vinegar garlic dry mustard black pepper fresh parsley
|
31,098 |
Macadamia Nut Crusted Crab Cakes
|
Pick through the crabmeat to remove any bits of cartilage or shell. Drain well. In a large bowl combine the crabmeat and the next seven ingredients. Mix well and let stand for 30 minutes for the flavor to blend. Place the flour in one bowl the eggs in another and the bread crumbs mixed with the Macadamia nuts in a third bowl. Divide the crab mixture into 8 equal portions and shape each into a patty about 1/2 inch thick. (the mixture is light and will separated but don't despair keep pressing each patty firmly together). Dip each patty into the flour to coat. Next dip into the beaten eggs and then roll carefully in the crumb mixture to cover well. Place on a plate and allow to air dry for 30 minutes. In a large heavy skillet heat the oil over medium heat. Cook the patties without crowding in the pan until desired browness turning once. This may have to be done in batches. Watch the heat and reduce if necessary as the nuts will tend to brown more quickly than the crumbs. It usually takes about 3 minutes on each side to reach a golden brown and cook through. Serve with\"Black Bean Relish\" (recipe posted separately).
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lump crabmeat red onion red bell pepper celery Dijon mustard Hellmann's mayonnaise all-purpose flour eggs panko breadcrumbs
|
209,332 |
Dried Cheese Ball
|
Mix all ingredients with mixer. Place in refrigerator to firm. Roll in chopped walnuts pecans or parsley.
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ream cheese
|
35,013 |
Fruit Salsa
|
ombine all ingredients; chill.
|
pineapple tidbits fresh strawberries cantaloupe honeydew mango kiwi fruits of fresh mint fresh lime juice
|
500,103 |
My Lamburgers
|
Combine first four ingredients; mix well. Form into 2 patties. Cook according to your favorite method – fry in a skillet grill etc. I fry mine in a skillet with no oil because lamb is usually fatty and will just cook in its own fat. Pour a little soy sauce over the lamburgers just before serving.
|
ground lamb dried thyme onions black pepper reduced sodium soy sauce
|
41,348 |
Quick and easy Splenda BBQ Sauce
|
Use med. saucepan sprayed with with Pam. Saute onion and green pepper for 5 minutes. Stir in tomato sauce vinegar Splenda granular and pepper to taste. Bring to a boil then lower heat and simmer for approx. 10 minutes.
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Splenda sugar substitute cider vinegar onion green pepper tomato sauce black pepper
|
541,014 |
Masala Omelette
|
Dice onion into three different sizes. Give all the ingredients in the bowl a good mix. Place a large nonstick frying pan over medium-high heat and add 5 tbsp oil. When the oil is shimmering pour in egg mixture ensuring it is evenly distributed in the pan. Lower the heat to medium. Place the lit and wait for a minute. Divide the omelette into 8 pieces. Once it is brown around the edges and appears to have set carefully flip with a spatula. Allow it to cook for 2 more minutes.
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eggs red onions yellow onions chili powder turmeric powder rock salt white pepper powder
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151,770 |
Roasted Red Pepper Pasta
|
Place first five ingredients in food processor. Pulse 15-20 seconds or until mixture is smooth. Place hot pasta in serving bowl and toss with red pepper mixture and pine nuts. Top with shredded Parmesan. Enjoy!
|
garlic fresh ground black pepper pasta parmesan cheese pine nuts
|
71,397 |
Spinach, Tomato & Orzo Salad
|
Bunch up spinach leaves and shred to make confetti and put into medium sized bowl add halved grape tomatoes and lemon zest. (Save the lemons in the fridge for later use!) Add cooked& drained orzo drizzle 1 tablespoon olive oil over mixture and toss to combine. (The heat from the pasta will wilt spinach and release flavors.) Add basil salt and pepper and toss one more time.
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spinach grape tomatoes lemons orzo pasta extra virgin olive oil basil leaves
|
395,161 |
Homemade Pizza Sauce
|
Peel and puree tomatoes. minche the onion and garlic. saute garlic and onion until the onions are transparent. add the tomatoe puree and the rest of the ingredients. cook on low until the mixture is reduced by 1/2 (about 2 hours). After the mixture has cooled spoon into zip lock baggies and freeze.
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tomatoes onion garlic cloves olive oil lemon juice black pepper brown sugar parsley oregano basil celery seed salt
|
410,961 |
Chicken-Baked Pork Chops
|
Mix and flour pork chops and brown in skillet. Place in 9 X 13 dish cover with 1 cup quick cooking rice. Mix 1 can condensed cream of chicken soup with 1 cup milk and pour over the chops and rice being careful to cover rice with liquid. Cover tightly and bake at 350 degrees for 1 1/4 hour. Soup will be absorbed into the chops and rice.
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quick-cooking rice milk
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104,272 |
Campbell's Verde Enchilada Casserole
|
Preheat oven to 350°F. Thoroughly mix the soup garlic powder and chicken. When mixed slowly stir in the tortillas. Pour the mixture into a 2-qt shallow baking pan. Sprinkle the cheese over the mixture. Cover and bake for 25 minutes or until hot.
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water garlic powder 8-inch flour tortillas cheddar cheese
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214,087 |
Old Fashioned Ginger Cakes
|
Preheat oven to 350. Sift together the flour salt ginger and cinnamon. Stir the soda into the molasses. Melt the butter in the boiling water. Turn both wet mixtures into a bowl and stir in the flour mixture. Add more flour if needed but keep the dough as soft as can be handled. Drop by teaspoonfuls unto an greased cookie sheet. Bake until just turning brown at the edges. This recipe will make about twenty cakes.
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molasses butter flour ginger baking soda boiling water salt cinnamon
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525,651 |
ZESTY RAVIOLI SKILLET
|
Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside spinach and cheese. Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with Garlic Press; cook and stir 15-20 seconds or until fragrant. Add tomatoes salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook uncovered 4-5 minutes or until tender. Stir cream into Skillet. Cook uncovered 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook covered 1 minute or until spinach starts to wilt. Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted.
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provolone cheese olive oil garlic cloves salt onions fresh coarse ground black pepper heavy whipping cream
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235,468 |
Elegant Mushroom-Squash Pie
|
Roll out dough and press into three 9-inch round baking pans. (Reserve some of the dough to form lattice top on pies.) Preheat oven to 350 degrees. Peel slice and cook squash until tender. Saute onions in oil for 10-15 minutes. Mix onions with mushrooms and add squash. Continue to saute until all vegetables are soft. Add the remaining ingredients except paprika and mix. Pour mixture over dough in baking pans. Sprinkle some paprika for color. Use reserved dough to form lattice design on top of pies. Brush pies with beaten egg. Bake pies for 30-40 minutes. Note: Pies can be decorated around rim of baking pan with a thin braid formed of dough.
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squash onions mushrooms mayonnaise matzo meal eggs salt paprika egg sesame seeds
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123,717 |
Big Fat Greek Salad With White Beans, Kalamata Olives and Feta
|
Whisk together vinegar oil oregano and pepper in a large bowl. Add lettuce carrots cucumber tomato beans and feta; toss. Either divide into 4 small bowls or keep in one large one. Top with olives and croutons.
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red wine vinegar olive oil dried oregano ground black pepper romaine lettuce carrot cucumber tomatoes white beans feta cheese kalamata olives herbed croutons
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19,086 |
Yeast Strudel Dough
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Cut the flour butter and salt together as for pastry. Have the sour cream and egg yolks at room temperature. Dissolve the yeast in the sour cream and add to the flour-butter mixture along with the egg yolks. Stir all together and knead with the hands until mixture is smooth. Brush the dough with butter and chill for 8 hours or overnight. When ready to use place the dough on a lightly floured board pat it down and then turn it over so that both sides are floured. Using a rolling pin roll the dough as thin as possible. It will make a long very thin sheet of dough which may be cut in two to make two Strudels. Spread dough with filling keeping filling short of the edges. Fold sides of dough over the filling then roll the dough carefully and seal the edges so that the filling does not seep out. Lift the roll carefully and place in a buttered shallow baking pan. Bake at 350 degrees for 50 to 60 minutes or until browned and done.
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flour butter margarine salt sour cream
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92,609 |
Oven Pork Chops
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Put chops in 1 or 2 shallow baking pan (s). Sprinkle chops with brown sugar and salt. Scatter with thin lemon slices (at least 1 per chop) then scatter onion rings over all. Shake catsup over each chop; you need not totally cover it. Run water into pans until chops are just covered. Bake at low heat (about 325°) 1½ hours. Remove chops to a platter to serve (chops cannot be served in the baking pan as there will be lots of liquid left over; just discard the liquid).
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brown sugar salt lemons onion catsup
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449,059 |
Sticky Salmon Noodle Salad
|
Combine sugar soya sauce garlic and ginger in a shallow glass or ceramic dish and add salmon ad turn to coat and then cover and refrigerate for 30 minutes for flavour to develop turning after 15 minutes. Meanwhile place noodles in a heatproff bowl and cover with boiling water and stand for 5 minutes or until tender and then drain rinse drain. Transfer to a bowl and add cucumber onion lettuce tomato mint and coriander and toss to combine. Heat oil in a frying pan and remove salmon from marinade. Cook for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and using a fork flake the salmon and then add to thye noodle mixture. Drizzle with sweet chilli sauce and toss to combine and serve.
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brown sugar soy sauce garlic clove ginger salmon fillets lebanese cucumbers spring onions lettuce leaves cherry tomatoes mint
|
501,318 |
Pumpkin Bread / Muffins
|
Preheat oven to 350°F Mix all ingredients together. Pour into 2 bread pans sprayed with non-stick spray or lined muffin tins. Bake loaves about 1 hour muffins about 45 minutes. Check frequently after half hour and add or lessen time as needed.
|
pumpkin sugar vanilla eggs flour baking soda salt ground cinnamon ground cloves baking powder
|
340,917 |
Wild Rice With Mushrooms
|
Cook rice according to package directions using the water and butter. Meanwhile in large heavy saucepan heat oil over medium-high heat for about 2 minutes or until hot. Add mushrooms and cook for 7 minutes stirring occasionally. Add shallot and thyme stirring to combine. Cook for 3 minutes. Add mushroom mixture to cooked rice stirring to combine. Serve immediately.
|
wild rice mix butter herb seasoning mix water butter button mushrooms baby portabella mushrooms shallot fresh thyme
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34,844 |
Super Easy Eggnog Cheesecake
|
Trim pirouette cookies to 1 1/2 to 2 inch lengths; set aside. Crush trimmed off ends into crumbs. Combine cookie and graham cracker crumbs with margarine. Press firmly into a 9-inch springform pan. Beat cream cheese with an electric mixer until smooth. Gradually add eggnog milk pudding mix rum and nutmeg beating continuously until very smooth. Pour over graham cracker/cookie crust. Chill for at least 3 hours. Remove from fridge. Run a hot knife or metal spatula around the edges of pan to loosen. Remove sides of pan. Gently press reserved cookies onto the side of cake cut sides down. Garnish as desired with Cool Whip and grated chocolate. Serve!
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graham cracker crumbs margarine cream cheese milk instant vanilla pudding French vanilla instant pudding rum ground nutmeg Cool Whip
|
383,370 |
Spicy Black Beans
|
In a saucepan over medium heat add the oil onion and garlic. Sweat the onions for about 2 minutes. Add the cumin and beans. Stir and add the red pepper flakes. Simmer for about 5 minutes.
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olive oil onions garlic clove ground cumin black beans red pepper flakes
|
180,893 |
Atomic Coffee (Secret Recipe)
|
Combine the ground coffee and water and let soak overnight. Strain the coffee grounds (keeping the water!). Combine the blender ingredients in a blender (adding desired amount of ice if you want) until blended well. If you don't use ice in the blender serve over ice. Variations:. Substitute an ice cream sandwich or two instead of milk. Substitute frozen soy milk for ice and milk. Add a little Kahlua or Baileys.
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ground coffee tap water coffee sugar cinnamon salt milk heavy cream
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59,004 |
Caramel Custard
|
Place 1 cup of sugar in a heavy pan. Stir sugar at low heat until it is liquid and light golden brown. Pour caramelized sugar evenly into six warm custard cups. Set cups aside. Place milk and cinnamon stick in a medium sized saucepan. Scald milk at medium heat and allow to cool. Beat eggs until foamy. Gradually add remaining sugar to eggs and beat well. Gradually add scalded milk to egg mixture stirring until sugar dissolves. Add vanilla. Pour mixture into caramel lined cups. Place cups in a pan of hot water and baked in a 350 degrees F oven for 1 hour and 10 minutes.
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sugar milk cinnamon stick eggs vanilla
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491,940 |
Linguine With Sun Dried Tomato Sauce
|
In large skillet heat oil from tomatoes. Add garlic and cook over medium heat. Add canned tomatoes and sun-dried tomatoes and bring to a boil over medium heat. Reduce heat and simmer 5 minutes. Add cream and cook 5 minutes to blend flavors. Meanwhile cook pasta. Drain. Season sauce with pepper and stir in vinegar. Spoon over pasta and sprinkle with cheese.
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sun-dried tomato packed in oil garlic cloves crushed tomatoes in puree heavy cream pepper parmesan cheese
|
408,953 |
Best Western Beans
|
rown beef with onions seasoned with salt and pepper until no longer pink. Drain. Mix in 2 cans of beans (undrained) sugar vinegar and ketchup. Put in an ovenware dish cover and bake for 1 hour at 350. I usually make this the day before and reheat to serve.
|
ground beef onion brown sugar vinegar ketchup
|
111,370 |
Affordable Meatloaf
|
Preheat oven to 375°F Mix oats 1/2 of the ketchup and egg in a large bowl until blended. Add meat and vegetables; mix lightly. Shape into loaf; place on broiler pan (middle oven rack) lined with foil. Brush with remaining ketchup. Bake 45 minutes or until cooked through.
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oats ketchup egg lean ground beef onion green bell pepper carrot
|
250,227 |
Swedish Spareribs
|
In a small mixing bowl combine the pepper sugar salt and allspice. Sprinkle over all sides of ribs making sure to coat evenly. In a large skillet melt butter over medium-high heat making sure butter does burn. Brown ribs on all sides. Pour beef broth over ribs cover the skillet and reduce to low heat. Simmer for 1 to 1 1/2 hours. Do not remove the cover during cooking.
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pepper sugar salt ground allspice butter beef broth country-style pork ribs
|
13,159 |
Sweet and Very Gooey Chicken
|
In a saucepan cook the margarine honey mustard and curry together. Simmer for a couple of minutes. Place the chicken in a baking pan and pour the sauce over the chicken pieces. Cook at 350 degrees Fahrenheit for two hours– the longer it cooks the thicker darker gooier and delicious the chicken gets. Baste every thirty minutes. Reheat covered.
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chicken chicken wings margarine honey mustard curry powder
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131,909 |
Couscous With Feta, Chickpeas and Tomato
|
Heat olive oil in a medium saucepan or large skillet over medium heat. Add red pepper and garlic and cook for three minutes stirring frequently. Stir in a half a cup of the broth along with the dried oregano or basil and chickpeas. Turn heat up to boil the mixture then lower heat and simmer for 15 minutes. Add remaining 1 and 3/4 cups of broth and salt then bring to the boil. Add tomatoes. Gradually stir in couscous then remove from heat cover and let stand 5 minutes until couscous cooks. Stir in green onions and feta toss well and serve. May add some cracked black pepper if you like. Great next-day leftovers!
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olive oil crushed red pepper flakes dried oregano basil garlic cloves vegetable broth chickpeas tomatoes salt couscous green onions feta cheese
|
239,339 |
Pasta With Goat Cheese and Black Olives
|
Bring a large pan of salted water to the boil. Add the penne and cook until al dente around 10 minutes. Meanwhile mix together the garlic anchovy and olive oil into a paste. Drain the cooked pasta and transfer to a large bowl. Toss with the garlic paste chopped olives and goat cheese. Season with freshly ground pepper. Drizzle with olive oil and sprinkle with parsley. Serve at once.
|
penne garlic cloves anchovy fillets olive oil pitted black olives flat leaf parsley
|
220,827 |
Blueberry Orange Cobbler
|
Heat oven to 425°F; spray 10-inch deep dish pie plat with non-stick cooking spray. In bowl toss together blueberries maple sugar orange juice and vanilla. Let stand 15 minutes. Pour into pie dish and bake 12 minutes. In separate bowl whisk together flour baking powder salt and sugar. Grate frozen butter over flour mixture and stir. Add orange juice and loosely blend. Do not overmix. Spoon dollops batter over baked blueberries. Sprinkle with sugar. Bake 10-15 minutes until top is golden and fruit is bubbly.
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butter fresh blueberries vanilla extract whole wheat flour baking powder sea salt butter
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157,995 |
Stuffing Coated Chicken
|
In a shallow dish combine the stuffing crumbs and Parmesan cheese. In another shallow dish combine butter and garlic. Dip chicken in butter mixture then coat with stuffing mixture. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with remaining stuffing mixture and drizzle with remaining butter mixture. Bake uncovered at 350° for 40-45 minutes or until chicken juices run clear.
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parmesan cheese butter garlic clove boneless skinless chicken breast halves
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501,934 |
Mushroom Egg White Frittata With Fat Free Feta
|
Pre heat oven to 350°F Bring a cup cake pan and brush 4 cups with olive oil. Whisk the egg whites with pepper salt and parsley flakes. Pour the egg mix into the 4 cups. Add the mushrooms and Feta to the egg mix evenly. Bake it for 25 minutes. After you take the pan out let it set for 2 minutes then serve.
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parsley flakes button mushrooms pepper
|
503,860 |
Greek Rice With Cabbage and Tomatoes - Lahanorizo
|
Over low heat in a large skillet sauté onion until just translucent. Increase heat to medium and add cabbage. Continue cooking until wilted. Add tomatoes and water. When in comes to a boil add rice parsley salt and pepper. Reduce heat to simmer cover and cook until very little liquid remains and rice is tender. Serve.
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cabbage olive oil parsley salt black pepper long grain rice tomatoes water
|
463,754 |
Thanksgiving Honey Apple Pumpkin Soup
|
n a Dutch oven casserole simmer together first 3 ingredients until onion and apple are soft. (This can be pureed in a food processor at this point but it is not essential). Stir in the remaining ingredients and heat through. Serve with a teaspoon of low fat sour cream on top and a sprinkling of cinnamon.
|
chicken broth onion apples honey pumpkin puree pumpkin pie spice half-and-half
|
181,095 |
Low Fat Banana Cream Smoothie
|
Place the sliced bananas then the yogurt milk dry milk powder vanilla ice cubes and sugar (if using) in a blender. Blend until smooth. Serve immediately.
|
banana low-fat vanilla yogurt nonfat milk vanilla sugar
|
133,462 |
Spicy Cajun Stew
|
In a large skillet saute sausage until lightly browned;drain. Add tomatoes and broth. Bring to boil. Add spinach. Return to a boil. Cook for 2 minutes. Add rice. Cover and remove from heat. Let stand for 5 minutes. Stir with a fork.
|
smoked sausage kielbasa tomatoes and green chilies chicken broth frozen chopped spinach
|
135,902 |
Portuguese Custard Tarts
|
Preheat oven to 220 Degrees Celsius. Cut each sheet into 4 10cm circles line 1/2 cup muffin pan with dough. Refrigerate. Stir custard powder sugar and 1/2 cup cream until smooth. Stir in zest and essence. Bring remaining cream to boil in saucepan. Stir quickly into custard mixture. Stir over low heat 2 minutes until thickened. Cool 5 minutes and pour into prepared cases. Bake in middle oven 15 minutes. Dust with icing sugar to serve.
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frozen puff pastry caster sugar orange zest of vanilla essence icing sugar
|
212,953 |
Thin Salsa
|
Drain and discard about half the juice from the can of tomatoes. Place all ingredients in a food processor or a blender and pulse until well mixed. Blend more for a smooth salsa and less for a chunkier. Serve with your favorite chips. I like thin tortilla chips.
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whole tomatoes garlic clove onion fresh cilantro ground cumin salt lime juice of cayenne pepper black pepper
|
35,094 |
Blueberry Macadamia Cheesecake
|
Preheat oven to 400°. For crust combine crust ingredients and mix well. Press on bottom of 10-inch springform pan. Bake 10-15 minutes. Reduce oven temperature to 350°. For 1st layer crumble the cheese in large bowl; add vanilla extract sugar and eggs. Beat on high speed with electric mixer until well blended and smooth 4 minutes. Pour mixture over crust. Bake at 40 minutes until set (not completely firm). Remove from oven and cool 10 minutes. For next layer combine sour cream sugar and vanilla extract. Spread over cake. Bake for 5 minutes and let cool. To make topping mix cornstarch with cold water forming smooth paste. Stir in the berries and cook until thickened. Let cool and then spread on cheesecake. Cool 1 hour before serving.
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flour brown sugar sweet butter cream cheese vanilla extract sugar eggs sour cream sugar vanilla extract fresh blueberries cornstarch cold water
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95,478 |
Beef & Bean Enchiladas
|
In small bowl stir together the tomato sauce& salsa. Using about 1/2 of the sauce mixture brush both sides of tortillas. Stack on a plate & set aside. This helps tortillas to soften. In a large skillet cook beef over med heat till browned about 5 minutes. Stirring occasionally. Place meat in a colander & rinse under hot water; drain well. Wipe skillet with paper towel and return beef to skillet. Stir in refried beans onion garlic chili powders cumin & pepper. Cook stirring for 2 minutes or until heated through. Preheat broiler. Spoon about 1/4 cup of mixture down center of each tortilla. Roll up tortillas & place seam side down in 10x6x2-inch baking dish. Top with remaining sauce mixture. Broil 4 inches from heat about 5 minutes or until browned. Sprinkle with cheese. Let stand 5 minutes before serving. Serves 4.
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tomato sauce salsa corn tortillas lean ground beef onion powder garlic powder chili powder ground cumin black pepper low-fat cheddar cheese
|
55,087 |
Easter Bonnets (Alcoholic Beverage)
|
Place first 4 ingredients in a tall glass. Add ice to top of glass and fill with champagne. Garnish with a slice of orange a cherry or slice of pineapple. Serve with a straw.
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vodka apricot brandy peach brandy lemon cherries pineapple
|
30,913 |
Dijon Potatoes
|
Combine all ingredients except for potatoes. Place the potatoes in a greased pan and toss with the mixture. Bake at 425 degrees for 35-40 minutes.
|
Dijon mustard olive oil garlic lemon pepper
|
189,670 |
Broccoli Cheese Casserole
|
Cook chopped up broccoli until tender either in a steamer or on the stovetop. In a pot on stovetop melt one stick of butter with the Velveeta then mix into broccoli. In a separate bowl mix second stick of butter with 80-100 (2 tubes) crushed crackers. ( I melt the butter in a mixing bowl in the micro and then crumble the crackers into bowl). Mix together broccoli cheese and crumbled crackers in a 9x11 baking dish (you may want to add 1/2 broccoli into second bowl and then mix into baking dish will be kinda messy). Crumble 50 crackers (third tube) on top as a topping if you like not necessary. Bake at 350°F uncovered 30 minutes. Mmm.
|
broccoli butter Velveeta cheese
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429,100 |
Savoury Mini Cheesecakes (Gluten-Free)
|
In a big bowl cream together the quark cream cheese goats cheese and eggs until well combined and creamy. Stir in the ground flax seeds and garlic powder. Fold in chopped bell pepper and sun-dried tomatoes. Fill into greased muffin tins (or use silicone ones). Bake in the preheated oven at 175°C/350°F on the second lowest rack for 25-35 minutes or until cheesecakes have set. Enjoy. :).
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low-fat Quark cheese cream cheese with chives eggs ground flax seeds garlic powder green bell pepper sun-dried tomatoes
|
87,095 |
Spinach and Walnuts
|
Heat the oil in a large skillet with a lid over medium-high heat. Saute the onion and garlic until the onion becomes translucent. Add the red pepper flakes if using and stir through once. Add the walnuts and saute until they become somewhat fragrant. Add the spinach and continue to stir until it begins to wilt. Cover and allow to steam in it's own juice for 5 minutes. If needed you can add 1 Tablespoon of water to the pan. Remove cover and add the soy sauce. Mix well and serve.
|
onion garlic olive oil red pepper flakes walnuts fresh spinach soy sauce
|
131,506 |
Chez Panisse Brine for Pork, Chicken and Turkey
|
Place the water in a large pot that can easily hold the liquid and the meat you intend to brine. Add all the ingredients and stir for a minute or so until the sugar and salt dissolve. Refrigerate poultry in the brine for 24 hours; pork for 3 days. If the meat floats to the top use a plate or other weight to keep it completely submerged in the brine. To cook chicken: Stuff the cavity with onions lemon wedges and herbs such as thyme parsley and rosemary. Rub the skin with oil to help browning. Sprinkle with fresh ground pepper. (Salt isn't needed because of the brine.) Cook uncovered in a 400-degree oven until done about 1 hour and 15 minutes for a 3 1/2- to 4 pound chicken. To cook turkey: Stuff the cavity with lemons herbs and onions if desired. Rub the skin with oil and sprinkle with fresh ground pepper. Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees. To cook a boneless pork roast: Sprinkle the roast with pepper and herbs such as sage thyme or tarragon if desired. Roast uncovered in a 400-degree oven for about 12 to 15 minutes per pound or until the internal temperature reaches 150 to 160 degrees.
|
cold water kosher salt sugar bay leaves fresh thyme dried thyme head of garlic allspice berries
|
254,349 |
Crock Pot Chili
|
Brown meat on medium heat with onion garlic and pepper. Add all ingredients into crock pot and stir. Add salt pepper and chili powder to taste. Cook on low for 6-8 hours. Serve with your favorite toppings and corn bread.
|
kidney beans chili beans onion red bell pepper garlic cloves tomato juice chili powder
|
344,555 |
Anne's Lip Smackin' Sangria
|
Boil water sugar and the cinnamon stick over medium-high for 5 minutes. Let syrup cool with cinnamon stick in mixture. Slice lemon and orange. Peel and slice bananas. Remove cinnamon stick add lemon orange and banana slices to cooled syrup. Cover and chill several hours. Put ice in punch bowl add sliced fruit (optional) the cinnamon/fruit syrup and wine.(you may need to half this into 2 pitchers if you don't have a punch bowl). Stir thoroughly mashing the fruit slightly. Serve Sangria in chilled glasses. (If you only make one pitcher additional sangria syrup may be saved in the refrigerator for 1 month). Optional: to make a white sangria use a Chablis or Chardonney for the red wine. (Fresh fruit can be substituted for frozen concentrates using a tablespoon at a time of orange juice concentrate and limeade concentrate to cinnamon syrup until the desired flavor is reached.).
|
water sugar cinnamon stick lemon bananas oranges red wine
|
308,556 |
Leave the Gun, Take the Cannoli Cake
|
Preheat the oven to 375 degrees F. and grease and flour a 9 or 10-inch springform pan. Place the egg whites in the bowl of a stand mixer and add the 1/8 teaspoon of salt. Beat whites until foamy. Increase mixer speed to medium and continue beating the whites while gradually adding 1 cup of the sugar. You want the whites to beat into soft peaks (don’t overbeat). Set aside. In a clean bowl beat the egg yolks with remaining 1/3 cup sugar the flour the baking powder the vanilla and almond extracts and the cold water until smooth. Add the orange zest. The mixture might appear stiff or very thick but don’t worry. Gently fold in the egg whites until you have a well mixed batter. Spoon the batter into the springform pan and bake in the middle of the oven for about 35 minutes. The top of the cake will be golden and it will spring back when pressed. Remove the cake to a wire rack and cool completely before releasing the cake from the springform pan. To make the filling beat the cream cheese the ricotta the Nutella the Grand Marnier and Frangelico (if using) until smooth. Gradually add the icing sugar and then stir in the chocolate chips. Set aside. Carefully divide the cake into two equal layers. Dental floss is a great cutting tool to do this - works better than the thinnest knife for me. Set the bottom layer on your cake tray or serving plate. Spread the filling over the cake bottom. If it’s a bit loose refrigerate the cake bottom for about 10 minutes to firm up the filling. Top the filling with the second layer of the cake and refrigerate until ready to serve. Just before serving dust the cake with icing sugar.
|
eggs salt sugar sugar flour baking powder vanilla extract water orange zest of cream cheese ricotta cheese Grand Marnier confectioners' sugar
|
227,158 |
Lemon Lemon Garlic Chicken
|
Season the flour generously with salt and pepper. Coat each piece of chicken in flour. Brown in hot oil in a large skillet turning once. Pour off oil if desired. Add the lemon juice and garlic to the skillet and mix lightly. Cover reduce heat to low and simmer 30 minutes. Add the parsley and simmer until cooked through about 20 minutes longer. Remove the chicken from the cooking liquid to serve. (But use a spoonful of the liquid on rice or gravy if desired.).
|
flour chicken pieces garlic cloves fresh parsley
|
394,358 |
Indian Tacos
|
Cook ground beef with diced onions and season to taste set aside. Heat up oil really hot mix flour salt and baking powder in big bowl. Mix using water until workable and becomes one large ball. Let stand 20 minutes then take pieces about the size of small softballs. Using your hands roll out to a large saucer / taco size using flour to keep from sticking. Now they are ready to put in oil but be careful they cook fast! Top with refried beans hamburger and what ever else you like on your tacos and enjoy !
|
flour baking powder salt cheese water hamburger tomatoes onion lettuce salsa sour cream salt pepper
|
272,913 |
Chocolate Orange Pecan Pie
|
Sift the flour and salt into a mixing bowl. Rub the fats into it until the mixture resembles fine crumbs. Add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes. Turn the oven to 400°F whilst the oven is heating up toast the pecans for 10 minutes stirring occasionally. Roll the pastry out and place in a pie dish that has been dusted with cornflour. Blind bake for 10 minutes. Melt the butter and mix together with the maple syrup sugar eggs chocolate chips orange juice and rind. Fold in the pecans you can chop them in half if desired. Pour the filling into the pie crust and bake for 1 hour. The pie is ready if it does not wobble at the outer edges when you twist the dish.
|
all-purpose flour vegetable shortening butter salt pecans butter eggs sugar maple syrup chocolate chips
|
297,501 |
Shorbet Ads (Lentil Soup)
|
Combine onion lentils and liquid. Simmer about 1/2 hour until lentils have disintegrated. If the soup seems too thick for your taste add water to reach desired consistency. Add in cumin and lemon juice and adjust salt or pepper to taste. Serve with oil on the side for everyone to sprinkle on their own portion. Variations-. Stir in caramelized onions- i large onion caramelized in 2-3 Tbsp oil. Omit cumin and stir in 4 crushed garlic cloves fried in 3 Tbsp oil with 2 tsp crushed mint. Baghdadi Jews add 1 tsp turmeric and hot chilies Add bulgur wheat 15 minutes before end of cooking. Add 2 peeled and chopped tomatoes while cooking Add 1 lb shredded fresh leaf spinach (or 1/2 lb frozen) 10 minutes before end of cooking.
|
onion red lentils cumin extra virgin olive oil
|
29,288 |
Kiwi Fool
|
Puree kiwi in a blender with 1/4 cup sugar. Beat egg whites until foamy. Add 1/4 cup sugar and beat until still peaks form. Beat whipping cream until stiff. Fold in egg whites and kiwi puree. Spoon into dessert dishes and freeze. Let stand at room temperature 20 minutes before serving.
|
kiwi sugar
|
40,569 |
Butternut Squash Gratin
|
Heat oven to 4oo degrees. spray 12*8- inch glass baking dish or gratin dish with nonstick cooking spray. In small bowl mix together parsley lemon peel and garlic. Spread half of the squash slices in baking dish. Sprinkle with 1/4 teaspoon salt 1/8 teaspoon pepper and half of parsley mixture. Top with remaining squash and parsley mixture. Gently pour broth over squash. Season with remaining salt and pepper. Cover with foil. Bake 40 to 45 minutes or until squash is almost tender. Meanwhile in small bowl mix together cheese bread crumbs and oil. Top gratin with cheese mixture. Bake uncovered an additional 15 minutes or until squash is tender and top is golden.
|
parsley lemon rind of garlic salt pepper reduced-sodium chicken broth parmesan cheese olive oil
|
373,439 |
Cuban-Style Pork Shoulder
|
In a large bowl combine the garlic salt oregano cumin black pepper chili pepper crumbled bay leaves and orange zest. Stir in the vinegar orange and lime juices to make a coarse paste. Add the pork pieces and toss until the pieces are evenly coated with the spice paste. Set aside to marinate while you finish the other preparations. Trim and cut the onions lengthwise into 1/4 -inch-thick slices. Arrange the slices in an even layer on the bottom of the slow cooker insert. Pour the broth over the onions. Arrange the pork in an even layer over the onions pouring over any reserved marinade. Cover the insert and place it in the slow cooker. Set the cooker to high heat and cook 4 to 4 1/2 hours until the pork is fork-tender. (8 hours on low). Remove from heat and crack the lid to allow the mixture to cool slightly. Gently stir the pork with the onions and serve.
|
garlic cloves salt dried oregano ground cumin black pepper orange zest vinegar lime juice onions vegetable broth chicken broth
|
525,089 |
Potato Soup by Bill
|
Peel 1/2 of the potatos. dice all of the potatos. put everything in your crock pot. Mix everything together in your crock pot. Dice Leeks and add. Set crock pot on high for 1 hr. set crock pot on low and cool for at least 8 hours. Add white cheese just before you serve.
|
yukon gold potatoes sweet onions vegetable broth leeks salt white pepper olive oil onion powder garlic powder cumin white cheddar cheese ham hock
|
515,206 |
Avocado Butter
|
Blend all the ingredients together in a small bowl. Transfer the mixture to a piece of plastic wrap. Use the wrap to help form the butter into a log shape. Roll up in the wrap and twist the ends shut creating a compact evenly formed cylinder. Refrigerate until firm at least 2 hours or freeze up to 3 weeks.
|
unsalted butter avocado fresh lime juice flat leaf parsley Worcestershire sauce garlic
|
382,608 |
Lemon Fusilli With Arugula
|
Heat the olive oil in a medium saucepan over medium heat add the garlic and cook for 60 seconds. Add the the zest from 2 lemons the juice of 2 lemons 2 teaspoons of salt and 1 teaspoon of pepper. Bring to a boil then lower the heat and simmer for 15 to 20 minutes. Meanwhile cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside. Bring a large pot of water to a boil add 1 tablespoon of salt and the pasta and cook according to the directions on the package about 12 minutes stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the lemon mixture and cook it over medium-low heat for 3 minutes until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl add the arugula tomatoes and cooked broccoli. Cut the last lemon in half lengthwise slice it 1/4-inch thick crosswise and add it to the pasta. Toss well season to taste and serve hot. Parmasean cheese can also be added.
|
arugula broccoli garlic cloves olive oil whole wheat pasta grape tomatoes lemons salt pepper
|
182,361 |
Bakeless Cake
|
crush biscuits. melt butter sugar cocoa and beaten egg. when melted together add biscuits and a few drops of vanilla. mix well together. spread into sponge roll tray. press firmly. ice with chocolate icing and peppermint essence. refrigerate.
|
butter sugar vanilla essence egg
|
70,488 |
Hot And Sweet Noodles
|
Boil 1 litre of water in a pot after adding 1 tbsp. oil and a little salt. Add the broken spaghetti. Cook for 10 minutes till it becomes soft. Drain. Wash with cold water. Keep aside. Soak the chillies in half a cup of water for 30 minutes. Deep fry the cottage cheese pieces till they are golden brown. Grind onions ginger garlic and red chillies in a blender bowl to a fine paste. In a pan add 2 tbsps. of oil and fry the ground paste for 5 minutes. Add 1 cup of water. Cook for 5 minutes. Add 1/2 a tsp. of sugar and salt to taste. Add coconut milk. Boil for 2 minutes. Add the cottage cheese pieces. Remove from flame. Place the spaghetti in a plate. Pour the above prepared gravy over it. Garnish with spring onions. Serve hot.
|
spaghetti onions fresh ginger garlic fresh chili peppers coconut milk cottage cheese salt sugar water spring onions
|
411,784 |
Bj's Savory Dry Rub
|
While this does have a little brown sugar it is not what I consider a \"sweet\" rub. If you prefer your ribs more savory and less sweet give this rub a try. Chinese 5-spice powder and Sazon seasoning (usually found in Hispanic seasoning sections of markets) are optional but either or both add a unique flavor. Combine all ingredients very thoroughly. Apply liberally to meat and let rest refrigerated for 4-6 hours. Remove from refrigerator 30-60 minutes before cooking. Save unused rub in dry sealed container. Can be used sparingly to spice up soups sandwiches etc.
|
paprika chili powder ground cumin black pepper brown sugar cayenne pepper garlic powder onion powder kosher salt dry mustard Chinese five spice powder sazon goya con culantro y achiote
|
496,519 |
Hearty Kielbasa Soup #5FIX
|
lace Kielbasa into dutch oven over medium heat add chicken broth and mashed potatoes. Cook 5 minutes then add green onions and cream cheese and stir until incorporated. Bring everything to a simmer and cook for 10 minutes. Serve and enjoy.
|
polska kielbasa chicken broth green onions cream cheese
|
540,488 |
Cajun Pork Chops With Asparagus & Cheesy Polenta
|
Bring water to a boil in a medium saucepan over high heat. Slowly whisk in polenta cornmeal and reduce heat to maintain a simmer. Cook stirring occasionally until thickened and the cornmeal is tender about 20 minutes. Meanwhile season pork chops with Cajun seasoning and 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork and cook turning once until browned about 1 minute per side. Reduce heat to medium and continue cooking until an instant-read thermometer inserted in the thickest part registers 140*F 3 to 6 minutes more. Transfer the pork to a plate and tent with foil to keep warm. Add the remaining 1 tablespoon oil asparagus wine and pinch of salt to the pan. Cook scraping up any browned bits until the asparagus is tender about 3 minutes. Remove the polenta from the heat and stir in cheese scallions butter pepper and the remaining 1/4 teaspoon salt. Serve the pork chops with the asparagus and polenta.
|
water cornmeal salt canola oil asparagus white wine sharp cheddar cheese scallions butter ground black pepper
|
33,851 |
Creamy Bean & Tortilla Soup
|
Saute onion and celery in bacon grease you get from frying your bacon strips. Combine all ingredients including the crumbled bacon and heat till hot. Add water to desired consistency. Soup should be creamy. Serve with tortilla chips.
|
bacon onion celery salt garlic powder Rotel Tomatoes chicken broth water
|
62,942 |
Lemon-Walnut Scones
|
Sift together flour brown sugar baking powder soda and salt. Blend in butter until mixture resembles coarse meal and stir in whole wheat flour bran walnuts and raisins. In a small bowl whisk together lemon rind egg and buttermilk. Add to flour mixture and stir with a fork until it just forms a sticky but manageable dough. Knead dough lightly on a floured surface for 30 seconds and pat gently into a ¾ inch thick round. Cut out rounds with a 2 <U+0096> 2 ¼ inch cutter dipped in flour and arrange on a buttered baking sheet. Form scraps into a ball reshape and cut more rounds. Brush tops with egg wash and bake in the middle of a preheated 390F oven for 15-17 minutes or until golden. Serve warm.
|
all-purpose flour light brown sugar double-acting baking powder baking soda salt butter whole wheat flour walnuts raisins fresh lemon rind egg buttermilk water butter
|
527,337 |
Spicy Apple Dip
|
Place cream cheese on a serving plate. In a small bowl combine the jelly preserves horseradish mustard and pepper until blended. Pour over cream cheese. erve with crackers or cookies.
|
cream cheese ground mustard pepper
|
404,073 |
Hot Wing Dip
|
In a 3 qouart slow cooker combine chicken cream cheese cheddar salad dressing and hot sauce. cover and cook on low for one hour or until cheese is melted. Serve with chips or celery. Sprinkle with parsley if desired.
|
cream cheese tortilla chips celery rib parsley flakes
|
272,544 |
Best Horseradish Sauce
|
ix all and let set a while before serving.
|
sour cream salt sugar
|
234,081 |
Asparagus Maltaise
|
Place the orange juice in a saucepan over high heat and boil for about 15 minutes or until juice is reduced to 2 tablespoons. Set aside to cool slightly. Heat the butter and lemon juice in a small saucepan over low heat until heated through. Place the egg yolks in a blender blend for a few seconds then slowly add the butter mixture through the feed tube a few drops at a time until the mixture thickens. Add the reserved orange juice blend to combine then season with salt and pepper. Cook the asparagus in a pan of boiling salted water for 2-3 minutes then drain. To serve divide the asparagus between 6 plates drizzle over some sauce and garnish with chopped egg.
|
unsalted butter lemon juice asparagus spears eggs
|
534,052 |
Grilled Veg and Almond Ricotta Crostinis
|
Soak the raw almonds in hot water for at least an hour. Transfer the almonds to a food processor with about a quarter cup of the soaking liquid and the lemon juice. Process until smooth but still a bit grainy. Add more of the liquid if you want a smoother consistency. Season to taste. Transfer to a bowl and refrigerate. Prepare the bread. Slice the baguette diagonally into about a third of an inch thick. Brush lightly with olive oil and toast for about 8 minutes in a 175C/350F oven. Cut the cherry tomatoes in half. Peel and cut the red onions to bite-sized wedges. Chop the eggplant/aubergine into half-inch cubes. Arrange the chopped vegetables in a roasting pan. Drizzle with a bit of olive oil season with salt and pepper and add in the dried herbs. Roast for about 8 minutes in a 175C/350F oven. Assemble the crostinis. Take each toast and spread about a tablespoon of the almond ricotta. Top with the roasted vegetables and some chopped fresh herbs.
|
French baguette cherry tomatoes eggplants aubergines red onions dried marjoram dried oregano olive oil salt pepper lemon juice salt pepper
|
136,834 |
Crunchy Noodle Salad *Award Winning*
|
Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool. Mix cabbage sesame and almonds together in a large bowl. Dressing: Mix the spice packets from the noodles with the green onions oil vinegar and sugar. Shake or stir until well blended. Refrigerate separately until ready to serve. When ready to serve: Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES! Pour dressing over cabbage and noodles and mix well. NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment! Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.
|
green onion sesame seeds white wine vinegar cider vinegar sugar Splenda granular
|
193,208 |
Angel's Tangy Meatloaf
|
Preheat oven to 350°F. Finely chop onion. In a large bowl lightly beat egg. Add chuck onion oats 1 cup tomato sauce soup mix parsley and pepper and lightly blend with hands until just combined. In a roasting pan form mixture into a roughly 9- by 5-inch loaf and bake in middle of oven 10 minutes. While meatloaf is baking in a small saucepan whisk together water vinegar brown sugar mustard and remaining cup tomato sauce and bring to a boil over moderate heat. Reduce heat and simmer so that sauce thickens and reduces. After meatloaf has baked 20 minutes spoon enough sauce over meatloaf to coat it. Continue to bake meatloaf spooning more after 45 minutes and then 1 hour and 10 minutes more or until a thermometer inserted in center registers 160°F Let meatloaf stand in pan on a rack 10 minutes. Adjust time if cooking in muffin tins. Serve meatloaf with sauce on the side.
|
quick oats egg lean ground beef turkey no-salt-added tomato sauce fresh ground black pepper fresh parsley water apple cider vinegar brown sugar yellow mustard
|
402,147 |
El's Seven Layer Cookies
|
Beat eggs and butter together. Add flour and sugar and mix together. Add almond paste/ extract and mix Divide into 3 equal parts (approx 1 cup each). Add food coloring to 2 parts. Line 8x8 pan with wax paper and bake @ 350 degrees for 10-12 minutes. Put jam on 2 middle layers and melt chocolate chips and cover top and bottom with chocolate layer. Enjoy!
|
butter eggs flour sugar almond paste
|
430,747 |
Tomatillo Gazpacho
|
Heat broth over medium-high heat. Add tomatillos and garlic; bring to boil. Reduce heat and simmer until tomatillos are cooked through but still hold their shape about 1 minute. Let cool slightly about 5 minutes then carefully puree mixture in blender along with olive oil. Cool completely then stir in remaining ingredients. Season to taste with salt and pepper. Refrigerate at least one hour before serving.
|
chicken broth garlic clove extra virgin olive oil avocados cucumber red bell pepper red onion fresh cilantro fresh lime juice kosher salt fresh ground black pepper
|
194,578 |
Simple Delicious Broccoli Soup
|
Bring a large pot of water to boil (close the lid so it boils vigorously). Add the Broccoli to the water & boil for 5 minutes. When the broccoli is done spoon broccoli pieces into blender and use the boiling water as stock till you get the desired consistency. Season the soup with salt & pepper to taste. Place the slice of Goats cheese at the bottom of the soup bowl pour the soup into the bowls and serve. Bon appetite.
|
water broccoli
|
299,871 |
Honey-Roasted Root Vegetables
|
Preheat oven to 450°. Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown stirring every 15 minutes.
|
sweet potatoes turnips parsnips carrots honey olive oil salt shallots
|
8,266 |
Lemon-tarragon Dip
|
Mix all the ingredients blending well. Cover and chill.
|
fresh tarragon lemon juice mayonnaise capers
|
396,826 |
Orange Jelly Candies
|
Butter a 9-in. square pan with 2 teaspoons butter; set aside. In a large saucepan combine the pectin baking soda and water (mixture will be foamy). In another saucepan combine sugar and corn syrup. Bring both mixtures to a boil. Cook until foam on pectin mixture thins slightly and sugar mixture comes to a full rolling boil about 4 minutes. Gradually add pectin mixture to boiling sugar mixture stirring constantly. Boil for 1 minute stirring constantly. Remove from the heat. Stir in orange oil and food coloring. Immediately pour into prepared pan. Let stand at room temperature for 3 hours or until set. Sprinkle waxed paper with sugar; invert pan onto sugar. With a knife dipped in warm water cut candy into 1-in. squares; roll in additional sugar. Place on a wire rack. Let stand uncovered at room temperature overnight. Store in an airtight container. Yield: 81 pieces.
|
butter baking soda water sugar light corn syrup sugar
|
239,559 |
Praline Squares
|
Preheat oven to 350 degrees. Line a 15x10x1-inch jelly roll pan with graham crackers. Bring butter and sugar to rolling boil; Boil 2 minutes. Remove from heat. When bubbling subsides add chopped pecans. Spoon over graham crackers. Bake praline squares at 350 for 10 minutes. Cool slightly; cut praline candy into 1-inch squares.
|
graham crackers butter light brown sugar pecans
|
341,040 |
Healthy Chewy Granola Bars!
|
Preheat oven to 350° and lightly grease or spray 9 x 13 pan. In large bowl beat brown sugar and butter until light and fluffy. Blend in Vanilla honey and egg. In separate bowl combine salt baking soda and cinnamon and flour. Add flour mixture gradually to sugar mixture and beat until combined. By hand stir in chocolate chips and oats until well mixed. Press mixture firmly in bottom of greased pan and bake at 350° for 20-25 minutes or until light golden brown. Let cool then cut into 16 bars. Enjoy!
|
brown sugar butter margarine vanilla egg whole wheat flour cinnamon baking soda salt rolled oats raisins
|
251,357 |
Creamy Baked Ziti
|
Cook pasta according to package instructions. Place olive oil and red wine in sauce pan on medium heat. Stir in tomato paste first. Add rest of ingredients. Simmer for 20 minutes. Meanwhile heat milk in a saucepan until it is steaming. Do not boil. While milk is heating melt butter in a seperate saucepan. Whisk flour into melted butter. Let cook on medium for about 5 minutes. Keep whisking. Once milk is steaming whisk into butter and flour mixture a cup at a time. It will become thicker as you whisk. After all milk is added bring to a boil for 30 seconds constantly stirring. Remove from heat. Stir in salt and nutmeg. Place half of the cooked ziti noodles on bottom of large casserole dish. Spoon on half of the marinara sauce. Spoon on half of the besciamella sauce. Top with half of mozerella cheese. Repeat. Bake at 350 for 40 minutes. Your cheese should brown and bubble.
|
mozzarella cheese ziti pasta crushed tomatoes tomato paste tomato sauce olive oil garlic powder brown sugar red wine salt black pepper butter all-purpose flour kosher salt nutmeg
|
406,824 |
Pumpkin Nut Bars
|
Preheat oven to 350. In a large bowl beat egg whites slightly; add pumpkin and melted butter and beat until smooth. In another bowl combine oats brown sugar coconut wheat germ and nuts. Fold into pumpkin mixture to form stiff dough. Press dough into a lightly greased 15 1/2\" x 10 1/2\"-inch jelly roll pan. Bake 40-45 minutes or until golden brown. While still warm cut into 2\" x 3\" bars. Serve warm or cool completely.
|
pumpkin puree butter margarine oats brown sugar wheat germ
|
175,721 |
Ice Cream Chocolate Cake
|
Beat eggs in a bowl one at a time until light and fluffy. Now in the same bowl cream together the castor sugar and butter until light and fluffy. In another bowl sift together the flour salt and cocoa powder. Fold these sifted dry ingredients alternating with milk a little at a time into the egg-sugar mixture ensuring that it mixes well. Pour the prepared mixture into a greased(with butter) 2 litre decorative ring mould. Smoothen the surface(if a ring mould is not on hand you may use a 2.3 litre bowl and keep a straight-sided glass open end up in the middle of the bowl. Grease both and pour the mixture around the glass). Microwave at 100 % HIGH power level for 6-8 minutes. Allow it to stand for 10 minutes. Using a knife loosen the cake around the edges and turn out onto a cooling rack. Now cut out the bottom quarter of the cake and keep aside. Scoop out the centre of the cake using a clean spoon. Transfer the cake to a freezer and let it freeze for an hour until firm. Now grab hold of a bowl and put the ice cream in it. Microwave for 1 minute on LOW power level(30%). Add cherries to the microwaved ice cream and mix well. Fold this ice cream and cherries mixture into the scooped out portion of the cake in the centre. Add the bottom quarter of the cake that was kept aside and turn the cake over. Again keep it in the freezer. Break the plain chocolate in a small bowl with your fingers. Microwave on MEDIUM power level for 4 minutes. Add syrup and cream to this and mix well. Spoon this mixture over the cake and freeze it. Garnish with whipped cream and cherries right before you serve the cake. Slice serve and smile :).
|
caster sugar butter eggs self-raising flour cocoa powder milk vanilla ice cream strawberry ice cream salt frozen cherries chocolate golden syrup
|
212,684 |
Pickle Stuffed Meatloaf
|
Preheat oven to 350°F. In large bowl beat together eggs breadcrumbs milk onions oregano basil salt and pepper. Add ground beef and combine. Place half of ground beef mixture into bottom of roasting pan and mold into a loaf approximately 3 inches wide and 7 inches long. Fold 2 slices cheese in half and lay lengthwise down center of loaf. Top with 3 pickles mushrooms tomato slices and remaining pickles. Fold remaining slices of cheese in half and place on top of pickles. Mold remaining meat mixture on top making sure all stuffing is covered on all sides as well as top. Cover and bake for 20 minutes. Uncover and bake 40 to 50 more minutes or until meat is no longer pink on the inside.
|
eggs milk onion dried oregano dried basil salt pepper lean ground beef mozzarella cheese dill pickles mushroom tomatoes
|
477,454 |
The Ladies Blueberry Muffins
|
Preheat oven to 350 degrees F; grease mini muffin tins or line with mini muffin papers. In a mixing bowl combine oats flour baking powder and cinnamon. In another bowl (I use a 2 cup liquid measuring cup) combine buttermilk egg and applesauce. Mix the wet ingredients into the dry; fold in blueberries. Fill muffin tins (or papers) about 3/4 full; bake about 15 minutes until set.
|
rolled oats whole wheat flour baking powder ground cinnamon buttermilk milk egg applesauce blueberries
|
262,623 |
Hipquest's Baked Potatoes
|
Preheat oven to 425 Fahrenheit. Wash potatoes and pat dry. Pour oil in one gallon size baggie or use a bowl. Pour Kosher salt into another gallon baggie or use a bowl. Put 1 potato into the oil bag to coat lightly then into the salt bag to coat lightly but completely-DO NOT pierce potato. Repeat above with remaining potatoes. Place directly on oven rack and bake 1 to 1 1/2 hours test by a light squeeze after 1 hour. Remove from oven brush off salt serve whole-split down the center or cut in half for 8 portions. Squeeze to \"fluff\". Add whatever ingredients you like on a baked potato.
|
russet potatoes olive oil kosher salt
|
186,623 |
Spaghetti Sandwich
|
Warm spaghetti on the stove or in the microwave. Spread spaghetti over dry bread. Melt cheese over spaghetti. Cut sandwich into cubes and serve.
|
merican cheese
|
317,325 |
Pescado Ceviche
|
Soak the fish in salted water for 10 minutes gently pat dry with a paper towel. Cube the fish and place in a shallow dish. Arrange the onions on top of the fish and cover with the remaining ingredients. Allow to refrigerate at least 4 hours. Be sure to stir several times. The fish is done once the flesh turns white and opaque and can be flaked slightly with a fork. This indicates that the acidity of the citrus has denatured the proteins in the fish- the same thing that happens when we \"cook\" in the traditional sense. Serve chilled garnished with avocado if desired.
|
fresh tuna limes juice of garlic clove red onion cilantro parsley tomatoes salt avocado
|
82,385 |
Betty Crocker's Classic Chicken Broth
|
Place in a kettle the chicken and cold water; cover and bring is slowly to boil. Remove scum and add the remaining ingredients. Cover and simmer gently for 3 hours removing the scum occasionally. Strain chill remove fat and strain again. Store in covered jars in refrigerator; the layer of fat on top will help preserve the stock but it must be skimmed off before heating stock for use in soups and sauces. Optional to clarify stock: for each quart beat together 1 egg white and 1 Tbsp cold water; add with pieces of broken egg shell stirring until stock boils; boil for 2 minutes then let stand off heat for 20 minutes; strain through double cheesecloth.
|
stewing chicken water carrot celery onion fresh parsley salt
|
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