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324,177 |
Super Deluxe Pot Roast
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Make small slits in top of roast. Insert a garlic slice into each slit this and the kitchen bouquet is what is responsible for so much of the flavor. Rub roast with salt and pepper and use the 1/2 teaspoon of kitchen bouquet (a browning aid found near marinades in the grocery store) by pouring a little in the palm of your hand and gently patting it all over the roast. Be careful a little of this goes a long way. Dredge in flour. Brown roast on all sides in dutch oven with hot oil. Add onion and wine. While this browns and the onions saute combine tomato sauce and next five ingredients stir well and then pour over roast. Pour in beef broth stir well and bring to a boil. Place tied herbs in broth cover reduce heat and simmer for 2 hours without lifting lid. After two hours turn roast and cook another 30-45 minutes. Add potatoes and vegetables (I always put in turnips too b/c I like them and have added everything from broccoli to cauliflower mushrooms and bell peppers) Simmer one more hour or until roast and vegetable are tender to your liking.
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garlic cloves coarse salt coarse black pepper all-purpose flour olive oil Kitchen Bouquet onion dry red wine red wine tomato sauce brown sugar dried oregano prepared mustard bay leaf beef broth parsley sprigs fresh thyme sprigs celery
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110,717 |
The Lady's Coleslaw (Paula Deen)
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Using a food processor gently process the bell pepper onion carrot and parsley being careful not to over process. Put processed vegetables into serving bowl. Cut 1/2 of the cabbage into chunks and process in food processor being careful not to cut too small. Shred the remaining half head of cabbage. Mix cabbage with processed vegetables. In a small bowl mix mayonnaise seasoning salt pepper sugar lemon-pepper and vinegar together. Mix dressing into vegetables and toss well. Chill for at least 1 hour. Toss again before serving.
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bell pepper green onion carrot fresh parsley leaves cabbage mayonnaise seasoning salt fresh coarse ground black pepper sugar lemon-pepper seasoning white vinegar
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385,750 |
Sherried Eggs With Cheese
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Melt 1/2 cup butter in double boiler. Add cream and heat. Add grated cheese and stir until almost melted. Add slightly mixed eggs and salt. As eggs are beginning to set stir from bottom until eggs are lightly scrambled. Then add the rest of the butter and the sherry. Serve on toast that has been spread with deviled ham or accompany with grilled ham.
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butter swiss cheese eggs salt sherry wine
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292,394 |
Tossed Green Salad W. Chicken and Raspberry Chipotle Vinaigrette
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Mix salad greens and vegetables in large bowl. Just before serving drizzle with Raspberry Chipotle Vinaigrette; toss to coat. Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad. To prepare Raspberry Chipotle Vinaigrette In a medium saucepan heat oil over medium-high heat. Add the onions and cook stirring until soft and slightly caramelized 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook stirring continuously for 1 minute. Add the raspberries and cook until soft 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half 8 to 10 minutes. Remove from the heat and cool before using as a salad dressing. Tips for other uses: For a clear glaze strain through a fine mesh strainer pressing on the solids with the back of a spoon to extract as much liquid as possible. Serving Suggestions: Use as a barbecue sauce glaze or basting sauce for poultry shrimp and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.
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cherry tomatoes grape tomatoes bell pepper red onion carrot cucumber boneless chicken breasts black pepper olive oil garlic chipotle chiles in adobo fresh raspberries raspberry vinegar granulated sugar salt
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462,588 |
Beef Bourguignon
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Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water bring to a boil and simmer 6 to 8 minutes. Drain rinse in cold water and dry on paper towels. In a large frying pan sauté the blanched bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef using the rendered fat in browning. Brown the chunks of beef on all sides in the bacon fat and olive oil season with salt and pepper and put them into a heavy-bottomed Dutch oven or covered casserole pan. Cut the bacon into 1-inch pieces and add to the pan. Remove all but a little fat from the frying pan add the sliced vegetables and brown them and add to the meat. Deglaze the pan with wine pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to a simmer cover and simmer slowly on the lowest heat possible either on the stove or in a preheated 325°F oven until the meat is tender about 1 to 2 hours. While the stew is cooking prepare the onions. Blanch the onions in boiling water for 1 minute. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions peel the onions and score the root end with 1/4 inch cuts. Sauté onions in a single layer in a tablespoon or two of butter until lightly browned. Add chicken stock or water half way up the sides of the onions. Add a teaspoon of sugar and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the water. If there is water remaining after cooking drain the excess. Set aside. Prepare the mushrooms a few minutes before serving the stew. Sauté quartered mushrooms in a few tablespoons of butter and olive oil until browned and cooked through. When the stew meat has cooked sufficiently remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole. Press juices out of the residue into the cooking liquid then remove any visible fat and boil down the liquid to 3 cups. Off heat whisk in the beurre manié then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat folding in the onions and mushrooms. To serve bring to a simmer basting meat and vegetables with the sauce for several minutes until hot throughout.
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bacon olive oil beef chuck garlic powder onion powder
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131,881 |
Pumpkin Angel Pie
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In a small bowl soften the gelatin in cold water; set aside. In a double boiler heat egg yolks evaporated milk pumpkin puree 1/2 cup brown sugar and spices; cook and stir for 10 minutes. Remove from heat and add in the gelatin stirring until dissolved. Refrigerate mixture until thick. Beat the egg whites and 1/4 cup brown sugar until thick. Fold in the chilled pumpkin mixture with a spatula. Transfer mixture into baked pie crust. Top with whipped cream. Refrigerate until ready to serve. Delicious!
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unflavored gelatin cold water eggs evaporated milk canned pumpkin puree brown sugar salt nutmeg cinnamon ginger brown sugar
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469,778 |
Peanut Butter Cookiecups
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Mix and set aside flour baking soda salt and cinnamon. In large bowl mix butter sugar brown sugar and vanilla. Add egg and egg white to mixture. Gradually add in flour mixture and mix until incorporated. Drop about 1 tbsp of the dough into a greased or lined cupcake pan and press along bottom and sides. Place one peanut butter cup in the pan and then top with about another tbsp of dough. Bake at 350 degrees for 15-18 minutes. For the frosting Combine all ingredients with an electric mixture until smooth and creamy. Using a plastic bag or piping bag pipe frosting onto the tops of the cookie cups. Melt the chocolate chips and using a spoon drizzle over the cup cookies.
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flour baking soda salt cinnamon butter sugar brown sugar vanilla egg confectioners' sugar cream cheese unsalted butter creamy peanut butter
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66,834 |
Cooking Mamas Cranberry Pecan Stuffing
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Preheat oven to 350 degrees. Spray a casserole dish with Pam or use butter or oil. In a large bowl empty the contents of the stuffing mix. Dice the Celery and Green Onions. In a frying pan melt 1 Tablespoon of the butter and saute the Celery and Green Onions for about 10 minutes. Combine the Celery and Onions with the stuffing mix and all remaining ingredients adding the boiling water last. (You want it somewhat juicy not dry) Bake in a 350 degree oven for 30-40 minutes. Serve with Chicken Turkey Pork or Beef.
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Stove Top stuffing mix boiling water celery ribs green onions dried cranberries pecan pieces butter
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82,633 |
Penne With 5 Cheeses Ala Barefoot Contessa - Ina Garten
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Preheat oven to 500°F. Bring a large pot of salted water to boil and cook penne for just 4 minutes (or until barely al dente as it will cook more in the oven); drain well. Meanwhile in a very large mixing bowl combine the cream crushed tomatoes cheeses and basil. On the show very fresh buffalo mozzarella was used and it was cut into slices and then slivered (much like a julienne); I'm sure shredded mozzarella would work just fine. Add cooked drained penne to sauce and stir well. On the show individual shallow serving dishes were filled with the pasta; I'm sure this could be done in a shallow casserole dish too such as a 13x9 pan. Either fill individual dishes with pasta as above or fill an entire shallow dish then dot butter over surface in small pieces. Bake in preheated oven for 7 to 10 minutes until top is browned. On the show the individual dishes were then refrigerated uncovered so that they could be reheated later in the evening; unfortunately no information was given as to how the dish should be reheated (oven temp time etc) so really your guess is as good as mine.
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penne crushed tomatoes parmesan cheese gorgonzola ricotta cheese fontina mozzarella cheese fresh basil leaf butter
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222,689 |
Caribbean Turkey Salad
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Cut the turkey into 1/2 inch cubes. Place into a bowl with the rest of the salad ingredients except for the peanuts. Mix the dressing ingredients and stir into the salad. Cover and refridgerate for a couple of hours. Stir the peanuts into the salad before serving.
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rice tomatoes celery ribs golden raisin salted peanuts lime juice curry powder dry mustard
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481,864 |
Ham 'n' Spuds Salad
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In a large bowl combine the potatoes ham eggs olives celery green pepper and onion. In a small bowl combine mayonnaise relish pimientos mustard and vinegar and pour over potato mixture. Toss lightly to coat. Chill for several hours. Serve in a lettuce-lined bowl if desired.
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potatoes ham celery green pepper onion mayonnaise pimientos spicy brown mustard yellow mustard cider vinegar lettuce leaf
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518,919 |
Citrusy Lavender Cider
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Combine syrup juice and alcohol in shaker. Shake vigorously and strain. Serve immediately.
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lemon wedge fresh lemon juice apple cider
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50,053 |
Hot Crabmeat Dip
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Combine the cream cheese butter and beer in a heavy saucepan or the top of a double boiler and melt over a gentle heat. When smooth add the crabmeat scallions and seasonings to taste. Heat through. Serve in a cheese fondue pot or chafing dish with an assortment of crackers for dipping. Note: As the dip is being kept hot while eaten it may be necessary to stir in another tablespoon or so of beer to keep the consistency dippable.
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cream cheese butter cayenne scallion Tabasco sauce salt white pepper
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156,290 |
Guacamole Chunky Easy to Please from Penny
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Peel and chunk your avocado up-not to fine you want some chunks in it. Add the Ro-Tel Tomatoes and sour cream. Mix all together and let it rest in the fridge for about an hour or so. Add lime juice to the top to keep from browning if you don't serve right away. Serve with your favorite chips or as a condiment to your mexican dishes.
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avocados Ro-Tel tomatoes sour cream lime juice
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80,310 |
Bay Scallops with Lemon and Dill
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Melt butter in skillet over medium heat. Add scallops and cook until almost opaque about 2 minutes. Remove scallops from skillet with a slotted spoon; leaving liquid in skillet. Add vermouth lemon juice and lemon peel to skillet and reduce to a thick glaze (about 5 minutes). Return scallops to skillet and stir until coated. Add dill and pepper and serve immediately.
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butter bay scallops dry vermouth lemon juice lemon rind of fresh dill pepper
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153,867 |
Feijoa Vodka & Apple Fix
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Fill highball glass with ice. Add vodka and top with the apple juice. Stir and garnish with lime wedge. Enjoy.
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vodka lime wedge
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482,801 |
Light Chocolate Cake With Raspberry Filling & Chocolate Glaz
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For Cake: Preheat oven to 350F and grease and flour two 8-inch round pans. In a large mixer bowl combine flour sugar cocoa baking soda and salt with a whisk. Add milk oil eggs vinegar and vanilla and beat at high speed 3 minutes. Pour into prepared pans. Bake 30-35 minutes until a toothpick test comes out clean. Cool 10 minutes before removing from pans to cool completely on wire rack. For Filling: Prepare this as cakes are baking. In a blender or food processor puree raspberries until smooth. Press through fine sieve to remove seeds. In small saucepan combine raspberry puree sugar and cornstarch and bring to a boil over medium heat stirring constantly. Boil 1 minute then remove from heat and refrigerate for 1 hour. For Glaze: In a small saucepan combine confectioner's sugar cocoa milk and butter. Bring to a boil over medium heat stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla. Refrigerate 30 minutes. To Assemble: After the cakes are cool completely the filling has refrigerated for one hour and the glaze for 30 minutes place one cake layer on a serving/cake plate. Spread the raspberry filling on the one cake layer. Top with the second cake layer. Drizzle the chocolate glaze over the top and down the sides of the cake. For a fancier garnish top/decorate the top with fresh raspberries as desired.
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all-purpose flour sugar baking soda salt skim milk canola oil eggs vinegar vanilla frozen raspberries sugar cornstarch confectioners' sugar skim milk butter margarine vanilla
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205,810 |
Cocoa Snickerdoodles
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Beat butter brown sugar and the 3/4 cup granulated sugar in large bowl until light and fluffy. Add eggs mix well. Combine oats flour the 1/4 cup cocoa and the baking soda in medium bowl stir into butter mixture until blended. Mix the granulated sugar the cinnamon and the 2 T. cocoa in small bowl. Drop dough by rounded teaspoonfuls into cinnamon mixture toss to coat. Place 2 inches apart on prepared cookie sheets. Bake 10 minutes or until firm.
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butter brown sugar sugar sugar eggs oats flour baking soda ground cinnamon
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34,020 |
Strawberry Brownie Tart
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Grease two 9\" round layer cake pans. Line with wax paper extending up sides of pans; grease wax paper Prepare brownie mix as pkg directs for cake like brownies; pour into prepared pans. Bake at 350°F for 20 minutes or until top springs back when touched. Cool In a large bowl mix sweetened condensed milk and water beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place 1 brownie layer on serving plate. Top with half each the pudding mixture and strawberries. Repeat. Refrigerate any leftovers.
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sweetened condensed milk cold water vanilla instant pudding mix frozen non-dairy topping fresh strawberries
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509,323 |
Peanut Butter French Toast Sticks
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Mix the peanut butter and honey together and place in the fridge. Set oven to 350 degrees. Prepare a cookie sheet with nonstick parchment paper (or greased with oil). Prepare the dough: divide into 5 pieces. Flatten out into circular shape (keep it thick this isn't the final rolling). Do this for all 5 pieces. Make the egg batter/wash: Mix the egg water sugar and cinnamon. Take out the peanut butter and honey mixture. Divide into 5 pieces and roll into circles. Place the peanut butter/honey mix in each of the dough circles. Close the dough around the peanut butter/honey mixture (like a dumpling!). Use a rolling pin to flatten out as thin as you are able to. Place the discs on the prepared cookie sheet (I could only fit 3 per cookie sheet). Cover the discs with the egg mixture. Using a pizza cutter cut out strips or square shapes in the dough. Bake for 15-20 minutes. If you want to divide the dough into 2 big pieces and roll it out into a rectangular shape to make longer strips you may want to poke it with a fork to keep the dough from puffing up to much!
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peanut butter honey egg water sugar cinnamon
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505,898 |
Chocolate Date Drop Cookies
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cream butter and sugar. add chocolate and eggs. and vanilla. mix. add sifted dry ingredients alternately with milk. you may mix.( i needed to add 1/2 cup more flour it was still a loose batter but it makes cake like cookies ). fold in fruit and nuts. drop by teaspoonful. 2 inches apart. on buttered baking sheet. bake in moderate 350 degrees oven for 12 minutes.
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butter brown sugar chocolate eggs vanilla flour cinnamon salt baking soda milk dates
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236,821 |
Ancho Chile Powder
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Mix in a Food Processor and pulse to a powder. *Best on steaks with 1+ hours marinating time.
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ancho chilies chili powder ground coriander ground cumin paprika oregano garlic powder ground cinnamon sugar
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447,508 |
Ina Garden's Italian Wedding Soup
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Preheat oven to 350 degrees F. Prepare meatballs: Place ground meats bread crumbs garlic parsley Parmesan milk egg 1 teaspoons salt and 1/2 teaspoons pepper in a bowl and combine gently with a fork. With a teaspoon drop 1-inch meatballs onto a sheet pan lined with parchment paper (you’ll make somewhere around 40 meatballs). Bake for 30 minutes until cooked through and lightly browned. Set aside. Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion carrots and celery and saute until softened 5 to 6 minutes stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 6 to 8 minutes until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in spinach and cook for 1 minute until spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.
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ground turkey turkey sausage garlic fresh Italian parsley parmesan cheese milk egg olive oil yellow onion carrot celery chicken broth dry white wine small shell pasta fresh dill parmesan cheese
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215,695 |
Mock Lobster
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Cut the cod into 2x2-inch pieces; place in non-stick skillet. Barely cover with water; sprinkle salt and paprika over fish and bring to a quick boil. Reduce heat and place on a low simmer for about 10 minutes (depending on thickness of fish) uncovered. Drain out hot liquid and cover with cold water add vinegar bring to quick boil again. Again reduce it to a low simmer and let cook uncovered about 10 minutes. Drain and serve immediately with drawn butter and fresh lemon juice.
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cod salt paprika vinegar
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123,727 |
Salmon Roll
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Prepare the biscuit dough as per package. Roll into rectangle 1/4 inch thick. Spread with soft butter. Drain the salmon flake and add juice onions and mayonnaise. Spread on dough. Roll up from the long side turn cut side down close the ends. Bake at 400 degF for 30 minutes. Service with parsley sauce.
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biscuit mix salmon lemon juice onion mayonnaise butter
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124,810 |
Huckleberry ( or Blueberry) Coffee Cake
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Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually 1 cup sugar beating well. Add egg and beat well. Combine flour baking powder and salt; stir into margarine mixture. Stir in vanilla then fold in berries. Pour batter into a 9-inch round cake pan coated with cooking spray (I also lined bottom with parchment). Combine 2 tablespoons sugar and cinnamon; sprinkle over batter. Bake at 350F for 1 hour; cool on a wire rack.
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margarine fat free cream cheese sugar egg all-purpose flour baking powder salt vanilla extract huckleberries blueberries sugar ground cinnamon
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46,912 |
Tony Rizzo's Ribs
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2 nights before cooking soak ribs overnight in pineapple juice. The night before cooking rub down ribs (both sides) with seasoning and let sit until the next morning. Do not remove or rinse rub from ribs stand ribs up in roaster with small amount of water on the bottom and bake at 350 degrees for 2 hours (less time for only 1 or 2 slabs) occasionally baste the slabs with can of classic coke. Remove from oven and let sit for 2 hours (cool off period) Finish on either an oven broiler or outdoor grill saucing at least 5 times on both back and front of the slabs about 15 to 25 minutes. Ribs will melt in your mouth!
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arbecue sauce
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90,783 |
German Cabbage Rolls (kohlrouladen)
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Remove core from cabbage. In deep pot or bowl place cabbage and pour boiling water directly into hollow of core then cover completely with boiling water. Let stand a few minutes until leaves are supple. Drain then separate leaves carefully. Trim hard rib at bottom of each leaf. Set leaves aside. Line bottom of 12 cup casserole with cabbage trimmings and any torn or tiny leaves. In saucepan combine rice stock and salt. Bring to boil and cook for 1 minute. Cover and remove from heat; let stand for 20 to 30 minutes or until liquid is absorbed. In skillet heat butter. Saute onion until tender but not brown about 4 minutes. Add beef and cook stirring occasionally until meat is lightly browned. Stir into rice and let stand until cool. Stir in egg. Place 1 or 2 spoonfuls of meat mixture on each cabbage leaf and roll up tucking in ends. In casserole arrange rolls in layers seasoning each layer with pepper. In saucepan combine remaining ingredients. Bring to boil stir well and pour over cabbage rolls. Cover and bake in 350 F. (180 C) oven for 2 hours or until tender. (If rolls seem too dry add a little hot water to casserole during baking.) Makes about 24 cabbage rolls. Canadian Living Cooks.
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cabbage rice salt butter onion ground beef egg pepper tomato sauce water brown sugar vinegar dry mustard salt
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116,060 |
Penne With Squash
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Cook pasta according to directions; drain. Meanwhile heat olive oil in a large skillet over medium-high heat. Saute squash and zucchini for 5 minutes until softened and pan contains some liquid. Stir in cherry tomatoes cream dill salt and pepper. Cook 3 minutes. Remove from heat and toss with cooked penne and goat cheese. Serve warm.
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penne pasta zucchini olive oil cherry tomatoes heavy cream dried dill salt black pepper
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440,996 |
Spaghetti With Sauce Alla Sofia Loren
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With a food processor running drop in garlic and finely chop. Stop motor and add parsley onion anchovies olives capers salt and pepper then process until finely chopped. With motor running add 1/2 cup olive oil blending until incorporated. Cook pasta in a 6 to 8-quart pot of boiling until 'al dente'. Drain well in a colander then return to pot and toss with remaining 1 teaspoon olive oil. Transfer pasta to a large serving bowl then pour sauce over top and toss well. Serve immediately. . That's it!
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garlic cloves parsley onion anchovy fillets green olives capers salt black pepper extra virgin olive oil spaghetti
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44,415 |
Baked Orange Pecan French Toast
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Toast: Beat together eggs juice milk sugar vanilla and nutmeg. Arrange bread in a single layer top with egg mixture. Refrigerate 2 hours. Melt butter in 10 X 15 X 2 pan and arrange bread on top. Bake at 350 for 20 minutes. Sprinkle with pecans and bake 10 minutes more. Orange syrup: Combine syrup ingredients and cook over low heat. Do not boil. Cool for 10 minutes and serve warm over hot toast.
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eggs milk sugar vanilla ground nutmeg butter pecans sugar butter
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50,280 |
Last Minute Cheddar Chicken and Noodles
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In 5-quart saucepan over medium heat heat oil. Sprinkle chicken with garlic powder; cook in oil until no longer pink about 5 minutes turning occasionally. Add broth; heat to boiling. Add uncooked noodles and frozen vegetables stirring to coat noodles with liquid. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until noodles are tender stirring every 2 minutes. Remove from heat stir in cheese until melted.
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boneless skinless chicken breast garlic powder chicken broth cheddar cheese
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172,624 |
Swiss Baked Scallops
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Place scallops in individual baking dishes. Season with lemon juice white pepper celery salt and melted butter. Bake in 350 degree F. oven for 15 minutes or until done. Remove from oven and pour off a portion of the excess butter and lemon juice. Place slices of cheese on top of scallops and place under broiler until cheese bubbles. Garnish with sprigs of parsley and a sprinkle of paprika.
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fresh scallops lemon white pepper butter swiss cheese
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157,617 |
Cottage Cheese Pancakes
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In a small bowl beat the egg with a whisk until creamy. Push the cottage cheese through a wire strainer into the egg in the bowl. Mix well. Add the oil and flour. Mix well. Lightly oil a skillet and place over low heat. When the skillet is hot spoon the batter into the skillet making four pancakes. Flatten slightly with the back of a spoon. Cook 2-minutes on each side or until lightly browned. Serve with applesauce apple butter or your favorite whole fruit jam.
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egg low fat cottage cheese canola oil whole wheat flour
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144,445 |
Mini Pecan Pie Muffins
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Spray mini-muffin tin with non stick cooking spray. Mix brown sugar flour and chopped pecans. Combine with egg and butter in mixing bowl. Spoon mixture into muffin tin. Bake at 325°F for 18 minutes or until just turning brown around the edges. Do NOT overcook or they will be hard. Let stand 10 minutes in the muffin tin before serving. If you try to remove them in less than 10 minutes they won't hold their shape. If you wait longer they won't pop out easily and you will ruin many trying to dig them out. Time does not include standing 10 minutes after taking them from the oven.
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light brown sugar flour pecans egg butter
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223,011 |
Lemon Supreme Cookies
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Preheat oven to 375°. Cream together butter and shortening. Add sugar and beat until fluffy. Add egg lemon juice and rind. Combine the remain ingredients together and gradually add to the creamed mixture. Blend well. Form dough into 1-1/4” balls. Press lightly. Bake for 10 - 12 minutes. Sprinkle with sugar and cool.
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butter shortening sugar egg lemon juice lemon rind flour baking powder baking soda salt
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399,016 |
Super Easy Ice Cream!
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Bring 2 cups heavy whipping cream to a gentle boil. Stir in 1/3 cup of sugar until disolved. Remove from heat. In a seperate bowl wisk egg yokes until blended. Slowly pour cream mixture into egg yokes and wisk until blended. Allow mixture to cool to room temperature. When the mixture has cooled transfer to a freezer safe container and freeze.
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heavy whipping cream sugar vanilla extract
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200,067 |
Champagne-Raspberry Sauce
|
To make sauce place 2 cups Champagne in a medium saucepan. Bring to a boil over medium-high to high heat; boil until reduced to 1 to 1 1/4 cups about 10 minutes. Stir in raspberries and 1/4 cup of the jam; reduce heat to low. Simmer 1 minute or until jam is melted and raspberries are thawed. Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator.
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rozen raspberries
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153,762 |
Roasted Vegetable Medley
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Preheat oven to 425 degrees. Line a 10x15 baking sheet with heavy duty aluminum foil. In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly. Transfer vegetables to foil lined baking dish and place in single layer. Place in oven and roast for about 25 minutes stirring every 10 minutes until soft. Remove from oven and sprinkle with freshly grated parmesean cheese if desired.
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zucchini red onions red bell pepper orange bell pepper button mushrooms olive oil garlic salt black pepper white pepper ground cayenne pepper fresh thyme fresh oregano parmesan cheese
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124,400 |
Creamy Cheddar Potatoes
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Combine potatoes with enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Boil until potatoes are tender 20 to 25 minutes; drain. Let stand to cool. Coat bottom and sides of a 13x9 inch baking dish with butter. Peel the potatoes and coarsely chop. Place in prepared baking dish. Heat the cheddar in a small saucepan over low heat stirring frequently. Stir in milk whipping cream salt dry mustard nutmeg and black pepper. Pour sauce over potatoes. Chill covered for 30 minutes. Preheat the oven to 350°F. Remove the cover from the potatoes. Bake until potatoes are heated through and lightly browned about 35 minutes. Serve with baked chicken and green beans if desired.
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baking potatoes cheddar cheese milk salt dry mustard nutmeg black pepper
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247,177 |
Chicken Diable
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Melt butter (or margarine) honey mustard salt and curry powder in a large shallow pan. Wash dry then skin chicken pieces. Roll chicken pieces in butter mixture to coat both sides then arrange meaty side up in a single layer in same pan. Bake in 375 degree oven for 1 hour or until chicken is tender and richly glazed.
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butter honey prepared mustard salt curry powder chicken
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167,687 |
Mississippi Mud Cake
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Cream 2 sticks of butter with 2 cups of sugar. Add remaining ingredients and beat well after each addition. Bake in 9x12-inch greased and floured pan for 30 to 40 minutes at 350 degrees. While cake is still warm spread with 1 jar marshmallow cream and ice with 1/2 cup canned milk 1 box powdered sugar 1/3 cup cocoa 1 teaspoon vanilla and 1 stick butter.
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butter sugar eggs all-purpose flour angel flake coconut vanilla pecans
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263,964 |
Pepperoni Mushroom Pizza- No Crust!
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Heat oil in skillet and saute onions until slightly tender. Add mushrooms continue to saute until mushrooms and onions are both tender and leaving juices. Set aside keep warm. In same skillet brown ground turkey. About halfway through browning turkey add in the quartered pepperoni. Drain fat/liquid and return turkey and mushroom/onion mixture to skillet. Add the pizza sauce garlic oregano and red pepper flakes. Simmer uncovered for 10-12 minutes letting a large amount of the liquid cook away. Transfer mixture to square pyrex pan. Top with mozzarella cheese and remaining pepperoni. At this point you can cover and put in the fridge if you want to prepare/serve later. Bake at 350 uncovered for 25-30 minutes or until bubbly.
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ground turkey onion mozzarella cheese olive oil oregano flakes garlic powder red pepper flakes
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34,100 |
Grilled Garden Vegetable Sandwiches
|
Heat grill. When ready to grill place onion over medium gas grill or charcoal grill 4 to 6 inches from medium coals. Cook 3 minutes. Meanwhile brush zucchini bell pepper and eggplant with salad dressing. Brush onion on grill with salad dressing; turn onion. Place zucchini bell pepper and eggplant dressing side down on grill; cook 13 to 15 minutes or until vegetables are tender brushing with salad dressing and turning once. Remove vegetables from grill. Cut zucchini and bell pepper into bite-sized pieces. Spread 1 side of each toasted bread slice with any remaining dressing. Sprinkle cheese evenly on 4 bread slices. Top evenly with warm vegetables. Cover with remaining bread slices dressing side down.
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red onions zucchini red bell pepper eggplant mozzarella cheese
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457,267 |
Citrus Rice Pilaf
|
In a large skillet saute rice mix in butter until golden brown. Stir in water and contents of rice seasoning packet and bring to a boil. Reduce heat cover and simmer for 15 minutes. Stir in peas water chestnuts marmalade and pepper. Cover and cook for 3-4 minutes or until vegetables are tender.
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butter water frozen snow peas sliced water chestnuts orange marmalade pepper
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497,271 |
Vegetable Masala
|
Place potatoes carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain. In a microwave safe dish place the potatoes carrots green beans peas salt and turmeric. Cook for 8 minutes. Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop add the onion and saute until transparent. Stir in the tomatoes garam masala ginger garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the mixture and saute 1 minute. Garnish with cilantro leaves.
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potatoes carrot French style green beans cold water frozen green pea salt ground turmeric mustard seeds ground cumin onion tomatoes garam masala ground ginger garlic powder chili powder cilantro leaf
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245,068 |
Sweet Lemon Cups
|
Heat oven to 375°F Spray 36 mini muffin cups with cooking spray. In large bowl stir cookie mix ground almonds butter and cream cheese until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup. Bake 12 to 15 minutes or until golden brown. Cool completely in pan about 30 minutes. Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd. Top with a small amount of cool whip and lemon zest. Store in refrigerator until ready to serve.
|
butter fat free cream cheese Cool Whip lemon zest
|
325,474 |
Creamy Curried Zucchini Soup
|
In a large soup kettle (or Dutch oven) over medium heat add the vegetable oil. After the oil has heated up a bit add the onions and cook them for 4 minutes; stirring often. Then add the zucchini and cook for 5 minutes more; stirring the vegetables often. Pour in the chicken broth and add the curry powder and bring to a boil over medium heat. After the broth comes to a boil cover the soup kettle then reduce heat to low and simmer for 20 minutes. Turn off heat and in small batches add broth and zucchini to a blender and blend on high for a few seconds. Add the pureed soup to another kettle and keep soup warm in kettle over low heat. Finish pureeing broth and zucchini in small batches in blender. Once done pureeing soup and adding all to the other soup kettle then stir in the heavy cream salt pepper and garlic powder. Simmer soup over low heat til it's heated through but do not let it come to a boil.
|
onion zucchini curry powder chicken broth heavy whipping cream salt white pepper garlic powder
|
14,644 |
Vegan Omelet
|
Crumble tofu (I like to use a plastic bag but it can be done in the skillet with a masher). Add red and green peppers mushrooms tomato and onion to tofu in skillet. Add water and lemon pepper seasoning. Cover with medium high heat for 10 minutes (This is what gives it the rich texture). Stir and add Braggs and nutritional yeast and turmeric (for color). Stir again and add grated soy cheese. Turn off heat Cover for 2 minutes or until cheese melts and enjoy!
|
tofu green bell pepper red bell pepper green onions tomatoes soy cheddar cheese lemon pepper seasoning turmeric nutritional yeast water olive oil margarine
|
195,509 |
Zucchini Meatloaf
|
Heat oven to 350. In a large bowl mix all meat loaf ingredients until well blended. Press mixture into ungreased 9 1/2-inch deep-dish glass pie plate. Bake 35 minutes. Meanwhile in a small bowl mix all topping ingredients. Remove meat loaf from the oven; pour off drippings. Spread topping over loaf. Return to the oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160. Let stand 5 minutes before serving for juices to set up.
|
eggs zucchini onion salt dried oregano leaves pepper lean ground beef brown sugar ketchup yellow mustard
|
234,886 |
Mace's Greek Chicken Pizza
|
Dice and cook chicken breast in a little olive oil; season with Greek seasoning. Set aside when cooked through. Brush pizza crust lightly with olive oil. Spread hummus in a circle on crust (like it's pizza sauce) with the back of a large spoon. Top with diced tomatoes and onions and spread diced chicken evenly over top. Top all this with mozzarella cheese then feta. Bake until cheese is bubbly and pizza is heated through. (For temperature I usually refer to the recommended instructions of whatever type of pizza crust I'm using).
|
boneless skinless chicken breast diced tomato onion feta cheese feta cheese mozzarella cheese olive oil
|
467,711 |
Beefy Cheese Ball
|
In medium bowl beat cream cheese until smooth. Add onions beef Worcestershire sauce garlic and lemon pepper beat until blended. Cover and chill 3 hours. With greased hands shape mixture into a ball. Press pecans onto cheese ball. Wrap in plastic wrap and chill overnight to let flavors blend.
|
cream cheese green onion Worcestershire sauce garlic clove lemon pepper pecans
|
323,106 |
Tender Grilled Dove
|
Wash dove breasts. Place jalepeno slice on top of meat. Wrap a slice of bacon around meat/jalepeno and insert toothpick to hold in place. Grill doves on low heat with aluminum foil over grate so they don't burn for about 20 minutes turning half way. Remove aluminum foil and allow outside to brown or blacken to taste. Serve while warm.
|
acon
|
192,689 |
Create-A-Casserole
|
NOTE: The meat or fish can be fresh frozen or canned crab shrimp tuna chicken turkey or salmon. The soup can be cream of mushroom shrimp chicken or cheese. Cook pasta according to package directions drain and set aside. While pasta is cooking combine mayonnaise with milk OR white wine (or a combination of both). Stir in soup cheese and seasoning. Gently stir in the cooked pasta and drained chopped seafood or poultry. Pour into a greased 9x13\" casserole. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with CRUNCH TOPPING. Bake 5 more minutes. CRUNCH TOPPING: Combine 1 cup soft bread crumbs and 2 tablespoons melted butter OR use 1 cup crushed potato chipe OR 1 can fried onion rings.
|
pasta mayonnaise milk white wine cheddar cheese dry mustard dill weed shrimp
|
194,488 |
Peppermint Candy Tarts
|
FOR TARTS: Heat oven to 350. Grease bottoms only of 32 mini muffin cups. In a large bowl beat sugar and 1/2 cup butter until fluffy. Beat in peppermint extract and egg until blended. On low speed beat in flour baking soda and salt. Shape dough into 1 1/2 inch balls. Press each ball in bottom up the sides of muffin cups. Bake 9-12 minutes until set and edges are light golden brown. Cool 1 minute remove from muffin cups to cooling racks. Cool completely about 15 minutes. FOR FILLING: In small bowl beat powdered sugar 3 Tbsp butter food coloring and milk on medium speed until smooth and creamy. Stir in 1/4 cup of the crushed candies. Spoon or pipe 1 rounded tsp of filling into each tart shell. Sprinkle with remaining crushed candies.
|
sugar butter egg flour baking soda salt powdered sugar butter milk
|
453,283 |
Lemon Cheesecake Bars
|
Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl beat dry cake mix butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan. In medium bowl beat cream cheese on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. Bake bars 23 to 28 minutes or until set. Cool completely about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars cut into 8 rows by 6 rows. Store covered in refrigerator.
|
butter margarine eggs cream cheese powdered sugar lemon peel lemon juice
|
527,107 |
Rice (For Seafood Meals)
|
wash rice and leave in water. heat oil add onions and mix until slightly browned. add carrots tomatoes and peppers and let them simmer add 4 cups water and let it boil. strain rice and add it to the pot add the salt. cover and reduce heat to medium low cook for 20 minutes. remove from heat and fluff with a fork.
|
onions carrots chili peppers tomatoes long grain rice water salt
|
231,865 |
The Vixen Burger
|
In a bowl mix together the ground beef grated potato and ancho chili powder. Shape mixture into 2 Texas size burgers; season to taste with salt and pepper. Heat the grill and place the burgers on to sizzle; baste with barbecue sauce. Cook the burgers until desired degree of done turning once only. When burger is almost done spray a grill basket or skillet with non-stick cooking spray; drizzle the mushrooms and onions with olive oil add to the basket and grill for 2 to 3 minutes. Spread the Texas toast lightly with butter and place on hot grill to toast. To assemble the burger spread the untoasted side of bread with barbecue sauce (Stubbs if you got it) Dijon mustard placing the cooked burger on the sauce top with sliced cheese grilled onions sautéed mushrooms jalapeno relish and last but not least a tomato slice; place the other slice of toast on top and open wide! Enjoy. Please note that the cooking times are approximate. Cook the burger to your desired degree of doneness rare medium well or burnt.
|
lean ground beef white potato dried ancho chile powder onion mushroom olive oil barbecue sauce barbecue sauce monterey jack pepper cheese Jalapeno Relish tomatoes salt pepper butter garlic powder Dijon mustard
|
309,173 |
Spicy Chipotle Vegan Burgers
|
Preheat the oven to 425 and lightly oil baking sheet. In a bowl mix all ingredients except cheese. Form into 4 patties. Cook burgers for at least 20 minutes (10 on each side). Place the cheese slices on the burger about 2 minutes before they are ready. Serve on toasted buns with your favorite fixings! Enjoy.
|
onion fresh cilantro chipotle chile in adobo garlic powder onion powder sea salt fresh ground pepper soy mozzarella cheese
|
3,341 |
Saigon Chicken Salad
|
Combine dressing ingredients and mix well. In a large bowl combine vegetables and toss with half the dressing. Divide vegetables onto 4 plates. In a non-stick skillet heat sesame oil over medium heat. Add chicken and stir-fry for 3 minutes. Add soy sauce reduce heat and continue stir-frying until the soy sauce is absorbed and the chicken is no longer pink inside. Stir in peanuts. Top each plate of vegetables with warm chicken and peanuts. Drizzle with remaining dressing. Serve immediately.
|
boneless skinless chicken thighs soy sauce roasted peanuts savoy cabbage green cabbage carrot green onions cilantro brown sugar garlic lime juice soy sauce
|
36,632 |
Pot-O'-Gold-Rainbow
|
To assemble the cake cut the layer in half crosswise. Spread about 1/4 cup of the frosting on the large flat side of one of the halves. Top the other half flat side down. Press layers together to secure. Place the cake cup side down on decorating surface or serving platter. Frost all exposed areas of cake with the remaining frosting. Place red jelly beans in rows to cover curved side of cake. With orange jelly beans make a border two rows wide on the flat sides of the cake starting to curve at the edge. Repeat with yellow green and blue jelly beans making two-row bands with each color.
|
elly beans
|
214,909 |
Crab Tartlettes
|
Heat olive oil in a pan; add onion & cook for 5 minutes or until softened but not brown followed by garlic for another 30 seconds. Add a splash of wine & cook for 1 – 2 minutes or until most of the wine has evaporated. Lightly whisk the eggs in a large bowl followed by the milk or cream; add the crabmeat cheese parsley & the onion mixture. Season with nutmeg and salt & pepper to taste; mix well. Carefully spoon the mixture into the tart shells taking care not to overfill them; bake in a preheated 375F oven for 25 – 30 minutes. Serve hot or at room temperature garnished with fresh dill sprigs.
|
Spanish olive oil onion garlic clove dry white wine eggs milk parmesan cheese flat leaf parsley nutmeg
|
192,635 |
Baked Italian Sausage and Rigatoni
|
In a skillet heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink. With slotted spoon transfer to slow cooker and drain liquid from pan. Reduce heat to Medium. Pour remaining oil to pan add onion and celery and cook vegetables until soft stirring occasionally. Add garlic thyme salt pepper and cook 1 minute stirring constantly. Add tomato soup chicken broth and worcestershire sauce. Transfer sauce to slow cooker. Cover with lid and cook 8 hours on Low or 4 hours on High. Add pasta during last hour of cooking time. Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through. For the picture I posted I made this ahead and refrigerated. When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.
|
Italian sausage onions celery garlic cloves thyme salt pepper chicken broth Worcestershire sauce rigatoni pasta cheddar cheese green pepper
|
34,827 |
Tuna Patties
|
Preheat oven to 375. Mix all ingredients but the cracker crumbs. Shape the mix into 6 patties and put in freezer 10 minutes. Take out; coat with cracker crumbs. Spray a cookie sheet with Pam. Put the patties on the cookie sheet. Bake 40 minutes. Turn over at the 20 minute point. Serve on buns with lettuce tomato and low-fat 1000 island dressing.
|
tuna potatoes onion eggs
|
340,385 |
Cajun Hamburgers
|
Chop and saute onion in a little oil until cooked Remove from heat to allow to cool a bit. In a bowl combine ground beef egg onion garlic mustard and Worcestershire sauce. Season with salt and mix very well several minutes. Shape into 4 large patties. Set aside (preferably in fridge). Preheat large Iron skillet or similar over medium heat. When hot pour in oil add spice mixture and cook and stir one minute. This will release some irritation aromas unless your kitchen is well ventilated. If not its almost enjoyable don't sweat it! Add hamburgers and cook 8 minutes each side or till done. Turn patties over 3 or so times during cooking. Remove burgers from skillet and keep hot. In same skillet add beef stock and boil 3 to 4 minutes. Dissolve cornstarch in cold water and stir into sauce and cook 1 more minute. Pour sauce over burgers and serve with new potatoes and a veggie. Good eats you'll love it!
|
lean ground beef egg onion garlic cloves Dijon mustard Worcestershire sauce black pepper ground cayenne pepper paprika oregano olive oil cornstarch cold water
|
160,583 |
Barbecued Pork Tenderloin
|
Heat coals or gas grill for direct heat. Sprinkle pork with seasoned salt. Mix remaining ingredients. Brush pork with barbecue sauce mixture. Cover and grill pork 4 to 6 inches from medium low heat 18 to 22 minutes turning several times and basting generously with remaining sauce until pork is slightly pink in center. Discard any remaining sauce.
|
seasoning salt barbecue sauce onions chipotle chiles in adobo
|
173,133 |
Corn Fritters With Hot & Spicy Oriental Relish
|
Make the relish. Heat the wok add the oil and when hot add the onions and stir-fry for 3-4 minutes until softened. Add the chilies and garlic stir-fry for 1 minutes. Remove from heat and allow to cool slightly. Stir in the plum sauce and transfer to a food processor and blend until the consistency of chutney. Set aside. FRITTERS: Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels. Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels). Place in bowl with whole corn kernels. Using the back of a knife scrape any pulp remaining on all cobs into bowl. (If using frozen or canned corn place the corn in a food processor and blend briefly until just mashed.). Stir in beaten egg flour cornmeal cream shallot salt and cayenne. Heat oil in large heavy bottomed non-stick skillet (or cast-iron)over medium-high heat until shimmering. Drop 6 heaping tablespoons batter in pan. Fry until golden brown or about 1 minute per side. Transfer fritters to plate lined with paper towels. Arrange on warmed serving platter garnish with cilantro and serve immediatly with spicy relish. NOTE: Batter can be prepared ahead cover & refrigerate up to 4 hours.
|
fresh corn egg all-purpose flour cornmeal heavy cream shallot salt cayenne pepper onion crushed red pepper flakes garlic cloves plum sauce fresh cilantro
|
443,777 |
Rockfish Chowder (Aka Rock Chowder)
|
in a large soup pot add olive oil just enough to cover the bottom of the pan. Saute onions and celery until soft. Add all liquid ingredients garlic and potatoes. Simmer for about 20 minutes or until potatoes are soft. Add all remaining ingredients and bring to a simmer for about 5 additional minutes carful not to over cook fish. Add parsley last and sprinkle with fresh grated parmesan cheese when serving.
|
onion celery potatoes white wine bay leaf frozen corn fresh corn chipotle chile salt fresh ground pepper parmesan cheese fresh parsley olive oil
|
95,809 |
Bacon and Egg Pie
|
Preheat oven to 200°C. Grease a pie dish lightly. Line pie dish with shortcrust pastry. Trim any excess allowing a little overhang. Scatter the onion bacon over the base. Crack the eggs over the base. Do NOT break the yolks. Pepper generously. Top with puff pastry. Trim excess. Use the scraps to make decorations if you wish. Brush with milk. Bake for 30 minutes until golden brown.
|
puff pastry onion bacon eggs milk
|
30,477 |
Simple Summer Tomato Salad
|
In a bowl mix all the ingredients toss and refrigerate for half an hour before serving. Too yum and too cool to make!
|
tomatoes onion fresh mint leaves salt black pepper
|
297,828 |
California Bagel Spread
|
In a bowl cream the goat cheese with a rubber spatula. Add the remaining ingredients and mix well to combine. Adjust seasoning to taste and serve with warm bagels.
|
sun-dried tomato packed in oil black olives pine nuts sweet onions basil thyme extra virgin olive oil garlic salt
|
196,311 |
Pretty Berry Cherry Punch
|
Peel the skin from a lemon with a vegetable peeler avoiding the bitter white pith. Cut into long thin strips. Drain can of cherries and place in large clear glass pitcher. Add strawberries assorted berries lemonade ginger ale cold black tea mint leaves and lemon rind. Cover and chill for at least 3 hours. Add ice cubes when serving. Can be garnished with berries on a toothpick.
|
ginger ale black tea strawberries berries berries lemon zest of mint leaves
|
79,510 |
Soft Ginger Puff Cookies
|
Set oven to 375 degrees. In a mixing bowl cream butter and sugar. Add in the eggs beating well after each addition. Beat in molasses and sour cream. Combine flour ginger baking soda allspice cinnamon and nutmeg; gradually add to the creamed mixture. Stir in raisins and walnuts. Drop by tablespoons (1-inch apart) on greased cookie sheets. Bake for 10-12 minutes or until edges begin to brown. Remove to wire racks; cool.
|
butter sugar eggs molasses sour cream flour ginger powder baking soda allspice cinnamon nutmeg raisins walnuts
|
238,193 |
Vanilla Sparkler
|
Mix lemon juice with water and sugar; mix well. Add vanilla and mix well. Add sparkling water slowly. Gently stir. Serve over ice or chill. Enjoy!
|
lemon juice water sugar vanilla extract
|
513,826 |
Wild Rice and Edamame Salad
|
Place the almonds in a medium frying pan over medium heat and toast stirring often until golden brown (do not let the nuts burn) about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast stirring often until golden brown about 2 to 3 minutes. Transfer to the bowl with the almonds. Add the rice scallions edamame carrots and cranberries to the bowl with the almonds and sesame seeds and toss to combine. Whisk the olive oil sesame oil rice vinegar honey and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt pepper and vinegar. Cover and chill for at least one hour before serving.
|
scallions edamame carrots dried cranberries olive oil rice vinegar honey kosher salt fresh ground black pepper
|
62,403 |
The Best Stuffed Mushrooms I've Ever Had
|
mix all ingredients together and stuff washed mushroom caps. place on cookie sheet. bake at 450 degrees F 20 minutes or until tops are browned.
|
mushrooms cream cheese green onions garlic parmesan cheese
|
276,728 |
Pineapple-Pork Chop Skillet
|
Drain the canned pineapple over a medium bowl reserving the pineapple chunks; whisk in the cornstarch until well blended then blend in the chili sauce brown sugar cinnamon and cayenne pepper; mix well to combine; set aside (leave the whisk in the bowl as you will need to whisk the mixture again just before before using). Season the pork chops lightly with garlic powder and seasoned salt or white salt. Heat oil in a large skillet over medium-high heat. Brown the pork chops in oil until lightly browned on both sides. Mix the juice mixture again then add to the pork chops in the skillet along with pineapple chunks and raisins (I use use only half of the pineapple chunks) stir to combine in the skillet. Simmer over medium-low heat for about 20-25 minutes or until the pork chops are cooked thoroughly (cooking time will depend on the size of the thickness of the pork chops). Serve over rice.
|
pineapple chunks cornstarch chili sauce brown sugar cinnamon cayenne pepper raisins dried cranberries garlic powder seasoning salt salt
|
333,770 |
Chicken Burritos
|
Boil chicken in water with garlic onion and chili seasoning (to your taste) until chicken will shred. shred chicken. mix chicken with cream of chicken soup black beans and taco seasoning. fill tortillas with chicken mixture. top with cheese. cook covered for 20 minutes uncovered until cheese melts.
|
chicken black beans flour tortillas cheddar cheese
|
54,982 |
Raspberry Chambord Cheesecake
|
CRUST: (About 7 ounces cookies will make 1-3/4 cup crumbs) Set oven to 350 degrees. Spray a 9\" or 10\" springform pan with non-stick cooking spray. Process cookies in food processor until crumbs are the size of graham cracker crumbs. Mix crumbs and melted butter in a bowl.\r\nAdd 2 tbs. water and mix. Press crust into the bottom of the prepared pan.\r\nBake for 10 minutes. Remove and cool completely to room temperature FILLING: Puree thawed raspberries in food processor; strain out seeds. Place 2 tbs. cornstarch in small bowl; add 3 tbs. of raspberry puree and mix to make a slurry. Pour remaining raspberry puree in sauce pan on medium heat. Heat until boiling. With whisk stir in the cornstarch slurry and bring sauce just to a boil stirring until thickened. Set aside. In small bowl combine gelatin and cold water and let stand until gelatin is softened. Add boiling water and stir until gelatin is completely dissolved and liquid is clear. Set aside. Beat cream cheese sugar 2 tbs. raspberry liqueur and food coloring until well blended. Slowly add thickened raspberry puree and gelatin mixture and beat until very creamy. Pour into crust and refrigerate several hours (or overnight) until cake is completely firm. SAUCE: Microwave raspberry jelly just until softened. With whisk blend in raspberry liqueur. Remove springform rim from pan and slice cheesecake into 12-16 slices. GARNISH: Place slice of cheesecake on plate spoon a little raspberry sauce on top; drizzle a little chocolate over cheesecake getting some on plate to decorate. NOTE: For Strawberry Cheesecake- Frozen strawberries can be substituted for the frozen raspberries; fresh strawberries substituted for fresh raspberries.
|
graham cracker crumbs butter water frozen raspberries cornstarch gelatin powder water boiling water fat free cream cheese sugar Chambord raspberry liquor Chambord raspberry liquor fresh raspberry
|
145,628 |
Chocolate Peanut Butter Smoothie
|
lace all ingredients in blender and process until smooth.
|
skim milk soymilk creamy peanut butter banana non-fat vanilla yogurt
|
349,525 |
Shampoo - a Great Chick Cocktail
|
hake this in a mixer and serve straight up in your favorite glass.
|
triple sec lime juice of Chambord raspberry liquor
|
47,914 |
Garlic Chicken
|
Put flour and half the pepper in a bag. Add chicken and shake to coat. Brown chicken in oil over med high heat remove to a plate. Add garlic and remaining flour to pan. Cook stirring for 2 minutes. Add stock wine thyme and remaining pepper. Bring to a boil then simmer at med low for 5 minutes. Add chicken to pan cover and cook 20 to 25 minutes until garlic is tender and chicken is done.
|
flour pepper chicken breasts garlic white wine thyme
|
372,888 |
Savory Sage and Onion Bread Pudding
|
Butter shallow 7 or 8-cup baking dish. Melt butter in large skillet over low heat. Add onion mixture and cover with waxed paper round. Cook gently for 12 minutes;discard paper. Continue cooking until liquid evaporates stirring occasionally about 8 minutes. In processor mince cheese with sage;add 2/3 cup milk eggs mustard salt and pepper and mix 5 seconds. Blend in onion mixture using 3 to 4 on/off turns. Transfer mixture to large bowl; stir in remaining 1 cup milk. Place bread in prepared dish. Pour egg mixture over bread using fork to distribute onions evenly. Let soak until liquid is absorbed 30 to 45 minutes. (Can be prepared 12 hours ahead covered and refrigerated. Bring bread pudding to room temperature before baking.). Position rack in center of oven and preheat to 300 degrees. Bake bread pudding 45 minutes. Increase temperature to 450 degrees and continue baking until puffy and well browned about 15 minutes. Let stand 15 minutes; serve warm.
|
garlic clove red onions leeks unsalted butter muenster cheese sage leaves milk eggs Dijon mustard salt pepper
|
286,648 |
Bratwurst Soup
|
In a large sauce pan heat oil. Slice up bratwurst and brown in pan add onions green peppers oregano basil and fresh ground black pepper. When it becomes very fragrant add chicken broth and salsa. Fill salsa jar with water and add to pot. Add in all beans tomato and jar of sauce. Fill jar with water and add to pot. (You need lots of water before you add the pasta.) Empty package of chilli seasoning (or about 8 TB of chilli seasonings.). Bring to a rapid boil. Add box of spiral pasta (can be substituted with any large pasta like shells bowties or ziti.)Boil and Stir for about 5 minutes until pasta is tender. Most of the water will cook down and make the soup very hearty. Enjoy.
|
olive oil onion green pepper garlic cloves oregano basil black pepper black beans pinto beans kidney beans salsa tomato sauce tomatoes spiral shaped pasta
|
333,884 |
Date and Walnut Bundt Cake
|
Preheat oven to 350 degrees F then both coat inside of a 12-cup Bundt pan with cooking spray & sprinkle with flour. FOR THE CAKE ~ Combine dates & water in medium bowl then stir in baking soda. In a medium bowl whisk together flour baking powder & selt. In a large mixing bowl beat together butter & brown sugar until smooth about 3 minutes. Add eggs one at a time beating well after each addition. Beat in vanilla & orange zest. At low speed beat in flour mixture until just combined. Stir in walnuts & dates (with the liquid included). Spread into prepared Bundt pan & bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. FOR THE SAUCE ~ Meanwhile in a medium saucepan bring cream & 1 1/2 cups of brown sugar to a boil then reduce heat & simmer 5 minutes. Set aside & reserve 1 cup of sauce to brush over cake then continue simmering remaining sauce for 10 more minutes to thicken. Stir in orange zest. After cooling for 10 minutes invert cake onto wire rack. Poke holes all over with either a toothpick or a larger pick (I use a meat themometer!). Brush reserved cup of sauce over top of cake then cool at least 45 minutes. [NOTE: Cake can be made up to 3 days ahead ~ Just cover & store at room temperature while refrigerating the sauce.]. When ready to serve warm the sauce & enjoy!
|
pitted dates boiling water baking soda all-purpose flour baking powder salt unsalted butter brown sugar eggs vanilla extract orange zest walnuts heavy whipping cream brown sugar unsalted butter orange zest
|
50,294 |
Caper Gravy
|
Over medium heat melt the butter add the flour and stir until the flour turns a pale yellow. Slowly add the broth (water) stirring constantly as not to create lumps. Bring to a boil and boil 1 minute. Remove from heat add the capers salt and lemon juice let stand for 10 minutes. In the meantime mix the egg yolk and water and whisk into gravy.
|
butter all-purpose flour broth water capers salt lemon juice water
|
60,696 |
Chocolate Pecan Meringues
|
Line a cooky sheet with parchment paper. (This prevents the delicate candy from crumbling when removed from the pan.) Beat egg whites salt and cream of tartar until light and frothy. Do not underbeat! Add sugar gradually beating until very stiff peaks are formed. Add vanilla while beating. Fold in chocolate pieces and nuts. Drop by teaspoonfuls about 2 inches apart. Bake at 300 for 15 minutes.
|
salt cream of tartar sugar pecans vanilla
|
300,054 |
Spaghetti Mexicano
|
Put the spaghetti in a pot of water and boil it. When it starts boiling put the spaghetti in the pot and cook until the noodles are at your preferred level of toughness. Put the noodles to the side. Caramelize the onions in a separate pan on medium heat. After that add the meat and change the temperature to medium-high. Add the garlic and peppers to the mix. Continue sauteing and add the beef broth to the mix. Add all of the remaining ingredients. After the mixture comes to a boil pour it over the noodles and enjoy!
|
onion canola oil ground beef green chilies garlic cloves beef broth oregano thyme cumin cinnamon allspice cardamom chili powder black pepper bay leaves tomato juice spaghetti
|
356,704 |
Oatmeal-Raisin-Molasses Cookies
|
Mash the bananas then mash the honey and molasses into the bananas. Mix the dry stuff and add it to the wet. Spoon into paper lined muffin tin - about half-full. Makes about 30 little muffin/cupcakes. Bake about 25-30 minutes at 350°F I like them well-done if you like squishier cookies cook for less time.
|
walnut meal amaranth flour rolled oats raisins baking soda salt molasses bananas honey
|
463,197 |
Cubed Steak Masterpiece
|
On a plate spread flour Garlic Salt Pepper and Oregano(chopped). Coat the steaks in flour mixture. Heat oil in pan and brown steaks. Remove extra oil from pan and add Pepper and Onion and Mushrooms in with steak. Add Vinegar and simmer for 2 min.(optional). Add milk and flour#2 into pan and mix into gravy around veggies and steaks. Simmer for 30min. or until meat is cooked. Serve hot over rice or noodles.And enjoy!
|
mushrooms flour salt pepper garlic fresh oregano onion milk olive oil flour
|
396,644 |
Curry Stuffed Eggs
|
Cut the fat rounded ends off the eggs scoop out the yolks into a bowl and stand the hard boiled egg whites upright in the egg carton. If you wish to serve the eggs on a platter trim a small piece of egg off the pointed ends so they will stand upright. Break the egg yolks up a little bit using a frok. Add the ginger scallions garlic curry powder mayonnaise and salt and pepper. Mash until smooth and adjust the seasonings if necessary. Fill the egg whites overstuffing them a little. Garnish the eggs with the red bell pepper and cilantro. Enjoy!
|
hard-boiled eggs scallions garlic clove curry powder mayonnaise red bell peppers fresh cilantro
|
306,674 |
Thai Chicken Satay With Peanut Sauce
|
Cut chicken breasts into 2 inch long strips. Lightly pound out with a meat mallet to flatten the strips to a inch thick. For the marinade combine the ground coriander ground cumin chopped garlic grated ginger fish sauce curry powder turmeric powder coconut milk and brown sugar to form the marinade. Marinade the chicken overnight or at least 6 hours. Thread the chicken on presoaked skewers and grill on barbeque over fairly high heat. Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of the barbecue. For the peanut sauce in a saucepan heat the oil on medium/low heat and fry the onions and garlic for 2 minutes. Add the curry paste and cook for another minute. Add the peanuts peanut butter coconut milk curry paste fish sauce and stir until smooth. Take off the heat and add the lime juice to taste. For the cucumber sauce combine the sugar vinegar cucumber shallot chili and refrigerate overnight.
|
boneless chicken breasts ground coriander ground cumin garlic cloves fresh ginger fish sauce curry powder turmeric powder coconut milk brown sugar roasted peanuts peanut butter coconut milk garlic clove onion red curry paste fish sauce lime juice sugar white vinegar sugar cucumbers shallot
|
525,462 |
Copycat Orange Julius
|
Combine all ingredients except ice in blender. Blend 1-2 minutes adding ice one at a time until smooth.
|
milk water sugar vanilla
|
512,625 |
Jordanian Herbal Tea
|
Bring water to a boil. While water comes to a boil add in chamomile anise seed thyme and sage stir well and turn off heat. Cover pot and let steep for 3-5 minutes until liquid is golden brown. Serve right away.
|
water anise seed dried thyme dried sage honey
|
538,628 |
Spicy Breakfast Sausage
|
Pour water in bowl and add spices. Stir until well combined. Add pork and mix until well combined. Cover bowl and refrigerate overnight. Form patties or fill casings and fry over medium heat. Serve and enjoy!
|
ground pork salt dried parsley dried sage black pepper thyme cold water
|
540,830 |
Summer Vegetable Lasagna
|
Preheat oven to 425. To prepare the veggies: In a large skillet over medium heat warm the olive oil. Once shimmering add the carrots bell pepper zucchini yellow onion and salt. Cook stirring every couple of minutes until the veggies are golden on the edges about 8 to 12 minutes. Add a few large handfuls of spinach. Cook stirring frequently until the spinach is wilted. Repeat with remaining spinach and cook until all of the spinach has wilted about 3 minutes. Remove the skillet from the heat and set aside. Meanwhile to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then transfer the drained tomatoes to the bowl of a food processor. Add the basil olive oil garlic salt and red pepper flakes. Pulse the mixture about 10 times until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have a little over 2 cups sauce). Rinse out the food processor. Add the basil olive oil garlic salt and red pepper flakes. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth about 1 minute. Transfer the mixture to a large mixing bowl. No need to rinse out the bowl of the food processor this time. Just put it back onto the machine because you'll need it later. Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are more finely chopped (but not pureed) about 5 to 7 times stopping to scrape down the sides as necessary. Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese then add 1/4 tsp to 1/2 tsp salt and lots of freshly ground black pepper. Stir to combine. Spread 1/2 cup tomato sauce evenly over the bottom of a 9x9 inch baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit and/or overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over the noodles. Top with 3/4 cup tomato sauce then sprinkle 1/2 cup shredded cheese on top. Top with 3 more noodles followed by the remaining cottage cheese mixture (we're skipping the tomato sauce in this layer). Sprinkle 1/2 cup shredded cheese on top. Top with 3 or more noodles then spread 3/4 cup tomato sauce over the top (you may have a little sauce left over) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese. Wrap a sheet of parchment paper or foil around the top of the lasagna (don't let it come in contact with the cheese). Bake covered for 18 minutes then remove the cover rotate the pan by 180 and continue cooking for about 10 to 12 more minutes until the top is turning spotty brown. Remove from the oven and let the lasagna cool for 15 to 20 minutes so it has time to cool to a reasonable temperature. Sprinkle additional basil over the top then slice and serve.
|
extra virgin olive oil carrots red bell pepper zucchini salt diced tomatoes fresh basil extra virgin olive oil garlic cloves salt red pepper flakes cottage cheese salt fresh ground black pepper mozzarella cheese
|
201,087 |
Pumpkin Pie Soup
|
Add chicken broth pumpkin honey salt cinnamon nutmeg ginger allspice and cloves to a large pot. stir well. Bring to a boil; cover reduce heat and simmer 10 minutes stirring occasionally. Stir in heavy cream. Mix well and let simmer 10 minutes. Enjoy.
|
chicken broth pumpkin honey salt ground cinnamon ground nutmeg ground ginger ground allspice ground cloves heavy cream
|
288,229 |
Chinese Steamed Buns (Mantou)
|
In a small bowl sprinkle yeast and sugar over 4 tablespoons of the warm water and leave it for 15 minutes. Place the flour in a bowl and make a well in the center. Pour in the yeast mixture and the remaining water. Mix everything to form a dough. Turn it onto a floured board and knead until smooth. Return dough to the bowl cover and let it stand in a warm place for about an hour or until doubled in size. Punch down cover again and let it stand for 20 minutes longer. Knead the dough again and shape into rolls. Bring the water in the bottom of a steamer to a boil. Place the rolls in the steamer leaving a 1- inch gap between them. Cook for 10 minutes or until firm and cooked through. Serve them hot.
|
sugar warm water all-purpose flour
|
251,602 |
Garlic Vinegar
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Pour vinegar over the garlic. Cover tightly and steep 2-3 weeks. Strain into decorative bottle. Garlic cloves may be added for decorative purposes. A few drops is sufficient flavor for most uses.
|
garlic cloves vinegar garlic cloves
|
188,518 |
Chocolate Chip Zucchini Brownies
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Combine all ingredients mix well. Pour into a well greased and floured 9x13 pan. Bake at 350 degrees fro 30-35 minutes.
|
whole wheat pastry flour white flour sugar salt baking soda zucchini vanilla
|
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