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336,669 |
Molded Cranberry Sauce
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Lightly coat inside of ceramic cranberry mold with nonstick cooking spray. In large saucepan over med. high heat bring cranberries sugar orange zest orange juice salt and 2/3 cup water to boil. Reduce heat simmer stir some for 15 minutes. Meanwhile mix 2 tablespoons water with gelatin. Let stand until gelatin softens and swells. Spoon 1/2 juices from cranberries into gelatin. Stir to dissolve. stir gelatin mixture into cranberries then into mold. Cool to room temperature. Cover loosely with plastic wrap and refrigerate at least 8 hours or overnight. To unmold dip the mold bottom into warm water almost to the rim. Run a small knife around the inside of rim then invert the mold onto a platter shake gently and lift off the mold.
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fresh cranberries sugar sugar oranges zest of salt cold water cold water unflavored gelatin
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122,472 |
Chicken Parmigiana
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In 2-quart shallow baking dish arrange patties. Top each with 1/4 cup pasta sauce. Sprinkle with Parmesan and mozzarella cheese. Bake at 400°F for 15 minutes or until chicken is hot and cheese is melted. Heat remaining sauce until hot. Serve sauce with chicken and spaghetti.
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parmesan cheese mozzarella cheese spaghetti
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438,015 |
Glory in the Morning Muffins
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Preheat oven at 300°F. Combine Flour Sugar Baking Soda Cinnamon and Salt in a mixing bowl. Stir in Carrots Raisins Coconut and Nuts. Whisk together Eggs and Oil in a seperate bowl. Stir in Apple and Vanilla. Add to flour mixture and stir just until combined. Important - DO NOT OVER MIX. Spray muffin pans with non-stick spray. Fill each 2/3 full. Bake 25 minutes. Cool Completely.
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ginger powder all-purpose flour brown sugar baking soda ground cinnamon salt carrots raisins pecans eggs Red Delicious apple vanilla extract
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393,885 |
Split Pea and Winter Squash Soup
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Spray a large soup pot with cooking spray and heat over medium-high heat. Add onion and celery and saute 7-8 minutes. Lower the heat then stir in the garlic and saute for 30 more seconds. Add the oil then stir in the curry powder and gently saute for 30 seconds. Add the water squash split peas bay leaf and salt. Bring to a near boil then lower the heat. Partially cover the pot then simmer for about 1 hour. Cook until the split peas are completely tender and falling apart. Remove from heat and discard bay leaf. Puree soup in batches using a food processor blender or immersion blender. Put pureed soup back on the stove over low heat and stir in the sugar and tomato paste. Add salt if necessary. Simmer five minutes more then serve with lemon wedges if desired.
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olive oil onion celery ribs garlic clove curry powder water bay leaf salt sugar tomato paste
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535,193 |
Pressure-Cooker Mini Meatballs With Farfalle
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Mix the beef and dry herbs in a medium bowl until the herbs are evenly distributed throughout. Form the mixture into twenty 1- inch meatballs. Set aside. In a pressure cooker pot sauté onion garlic fennel and red bell pepper in olive oil stirring often for about 5 minutes. Add chopped tomatoes broth wine and spices. Cook for 1 minute. Stir in the pasta and meatballs. Submerge pasta and meatballs in the sauce. Lock the lid onto the pressure cooker pot and bring to high pressure. Once this pressure has been reached reduce the heat as much as possible while maintaining this pressure. Cook for 5 – 8 minutes. Turn off the heat release pressure through natural release method. Once the steam is gone unlock and open the lid. Stir gently before serving and sprinkle each portion with grated Parmesan.
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ground beef dried thyme dried marjoram dried basil olive oil onion garlic cloves fennel bulb red bell pepper chopped tomatoes beef broth white wine dried oregano dried rosemary nutmeg sea salt ground black pepper farfalle pasta parmesan cheese
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296,641 |
Jane's Super Easy Sticky Buns
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Do the night before. Butter bundt or angel food pan drop frozen rolls around bottom. Sprinkle dry pudding mix over them sprinkle nuts on top of that. Place last 3 ingredients in sauce pan bring to boil and pour over buns let stand at room temperature overnight. Bake at 350° 1/2 hour the following morning. Hot rolls for breakfast Yummy!
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butterscotch pudding mix butter brown sugar cinnamon
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398,056 |
Dessert Snack With Crackers, Jelly, and Marshmallows
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Preheat oven to 350 degrees. Place saltine crackers on an ungreased cookie sheet. Spoon a small amount of jelly onto each cracker and spread. Cut marshmallows in half and put on top of each cracker. Place in oven for 5 to 7 minutes until marshmallows start to melt and cracker edges start to brown. Keep and eye on these because they do cook fast and I can't really remember how long I put them in for. I always stand there or are doing something else in the kitchen so I keep an eye on them. Any flavor of jelly will work but my favorite was always grape. Take 'em out and enjoy!
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arshmallows
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176,636 |
Garlicky Snow Peas Saute
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In a wok or deep skillet heat oil on medium. Add garlic scallions and pepper and saute until softened 2-3 minutes. Add snowpeas and jicama or water chestnuts and saute another 2-3 minutes. Add soy sauce and stir together. Season with salt and pepper to taste.
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garlic cloves scallions fresh snow pea jicama water chestnut soy sauce
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300,412 |
Jamaican Pork Tenderloin
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In a blender or food processor combine the orange juice soy sauce lemon juice oil onion green onion jalapeno thyme salt allspice cinnamon nutmeg ginger and pepper. Cover and process until smooth. Pour into a large Ziplock; add the pork seal and turn to coat. Refrigerate overnight! Spray grill rack with no-stick spray before starting the grill. Drain and discard the marinade from the meat. Grill covered over indirect medium heat for 20-25 minutes or until a meat thermometer reads 160 degrees. Let stand for 10 minutes before slicing.
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reduced sodium soy sauce lemon juice olive oil canola oil onion green onion fresh thyme dried thyme salt ground allspice cinnamon nutmeg ground ginger pepper
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154,191 |
Ukrainian Hog's Head (Head Cheese)
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Have the hog's head cut into quarters by the meat dealer. Remove the brains teeth snout and eyes but retain the ears. Cut off the fattest part of the head for lard. Scrape and wash each piece thoroughly. Wash trim scald and skin the tongue. Soak the meat in cold water to cover for 30 minutes to extract the blood. Drain and wash again. Cover the meat with fresh cold water; add the salt bring to a boil and skim. Cover and simmer for 1 hour. Then add the remaining ingredients and continue cooking until the meat separates from the bones. This will take about 5 hours or longer. Be sure to simmer the meat over a LOW heat during the entire period of cooking. Rapid boiling will make the meat stock milky in color. Drain off the meat stock and save it. Remove the onion garlic and spices. Pick out all the bones from the meat. Cut the meat into coarse pieces. The stock may be flavoured with a freshly crushed clove of garlic and then strained. Season the stock to taste. If a firm jelly is desired soften 1 tablespoon of gelatin in 1/4 cup of cold water and then stir into the hot stock. Put the meat into a mold and add enough strained stock to cover it. Chill thoroughly. Remove the fat from the top. Serve in slices.
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salt onion garlic cloves bay leaves peppercorns
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129,900 |
Chuy's Restaurant Hatch Green Chili Salsa
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Place water in large pot and add tomatillos serrano chiles Sandia chiles cilantro garlic and onion. Bring to boil and simmer for 30 minutes. Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.) Add 1/2 of the strained liquid to blender and blend until smooth. Add lime juice and salt and blend 30 seconds. Chill before serving. Presentation: Serve with chips tortillas or in recipes calling for salsa. Can be stored in a sealed container for 4 days in the refrigerator.
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water serrano chili pepper green chili pepper cilantro garlic cloves salt lime juice
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116,244 |
Easy Strawberry Spinach Salad
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In a small mixing bowl stir together salad dressing and sugar until sugar is dissolved. In a large mixing bowl toss spinach strawberries and onion. Drizzle with dressing and toss to coat.
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fresh strawberries sweet onion sugar
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140,504 |
Italian Roast Beef
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In bottom of pan place onions first. Put roast on top of onions. pour water to cover onions. Pour oil over roast. Sprinkle pepper than salt over roast. Cook 20 minutes for every pound at 350 uncovered. If cut of meat is really wide you may need to increase 5-8 minutes additional per pound. I let it cool off alittle and then use meat slicer to cut into slices. I place cut meat back into pan with onions and gravy. Really nice for sandwiches.
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top round beef onions fresh coarse ground black pepper kosher salt water
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377,116 |
Broiled Flank Steak With Spicy Glaze
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Prepare the broiler pan by spraying it with cooking spray. Pre-heat the broiler. Place the steak on the pan and broil 5 to 6 minutes until browned. Turn and broil another 4 to 5 minutes until lightly browned. Meanwhile combine ketchup and chili paste. Brush on flank steak and return to the broiler until the glaze is \"set\" and the edges begin to bubble about 2 minutes. Let steak rest 5 minutes then cut against the grain into thin slices.
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etchup
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209,251 |
Italian Broccoli and Provolone Pizza
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Cook broccoli as directed on package until crisp tender;drain. Preheat oven to 425. Lightly grease jelly roll pan 15 1/2 x 10 1/2 x 1 inch. Unroll pizza crust dough and press evenly in pan. Bake crust 8 minutes or until light golden brown. Spread tomato sauce over crust. Top with broccoli mushrooms peppers and cheese. Bake 10-12 minutes or until crust is deep golden brown and cheese is melted.
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frozen broccoli cuts Italian-style tomato sauce provolone cheese
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360,479 |
Creamy Tomato Pasta Casserole (Gluten-Free)
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Preheat oven to 400 degrees fahrenheit. Heat about a tablespoon of olive oil in pan at medium heat. Saute sausage and steak in pan until brown seasoning with half of the oregano. Remove sauted meats to a plate covered with a few paper towels leaving the juices and oil in the pan. Put chopped green pepper onion and minced garlic in pan and saute in meat juices for about five minutes or until the onion starts to turn clear. Turn off heat but leave onion and peppers in pan to keep warm. Combine yogurt half and half garlic power and onion powder. It should be a pourable but still thick consistency. Drizzle one tablespoon of olive oil on bottom of loaf pan. Spread half of the spaghetti sauce in pan. Top with half of meat mixture then half of the diced summer squash half of the diced tomatoes and half of the green pepper/onion mixture. Finish with half of the yogurt mixture. Repeat layers but after the yogurt layer sprinkle with mozzerella cheese. Drizzle with final tablespoon of olive oil and sprinkle with italian seasoning. Cover pan with aluminum foil place in oven and bake for 10 minutes. Then remove the aluminum foil and bake for another 5-10 minutes or until the cheese is melted. Options: you can substitute sour cream for the yogurt. You can also substitute soy or goat yogurt and eliminate the mozzerella to make this dairy-free.
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Italian sausage diced tomatoes green pepper onion garlic oregano mozzarella cheese olive oil plain yogurt half-and-half garlic powder onion powder
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90,795 |
Creamy Tomato Macaroni and Cheese
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Preheat oven to 350. Butter a 9 X 13 ovenproof dish. Cook pasta about 8 minutes; drain run pasta under cold water for 1 minute; drain well. In a wide pot melt the butter; whisk in flour; cook 1 minute whisking. Whisk in milk and garlic; cook over med low heat until mixture thickens about 10 minutes. Season with salt& pepper. Add cheeses thyme and tomatoes; stir until cheese has melted; stir in reserved pasta. Transfer to buttered dish; sprinkle with breadcrumbs; bake until top is golden brown 20 to 30 minutes.
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unsalted butter pasta corkscrew macaroni all-purpose flour milk garlic cheddar cheese monterey jack cheese dried thyme fresh tomatoes
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453,362 |
Asparagus With Black Bean Sauce - Weight Watcher Friendly
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Sauce: In a small skillet whisk together sauce ingredients. Heat gently just until warm about 1 minute. Either steam or boil asparagus for 3 minutes or just until asparagus turns bright green and is tender crisp. Drain. Pour sauce over top. Serve sprinkled with sesame seeds.
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brown sugar ketchup garlic ginger asparagus sesame seeds
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171,749 |
Todd's Thai-Style Chicken Curry
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In a large microwave safe pot with a lid mix together curry paste oil and peanut butter. Cover and microwave on high for 2 minutes. Add chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes. Add basil cilantro coconut milk soy sauce and brown sugar and season with salt and pepper. Stir to mix very well cover it and microwave on medium for 4 minutes. Stir again cover and let it rest for 3 to 4 minutes. Serve hot over white rice.
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curry paste olive oil peanut butter boneless skinless chicken breasts basil leaves cilantro leaf coconut milk soy sauce light brown sugar salt fresh ground black pepper cooked white rice
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27,657 |
French toast
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Place eggs milk sugar and cinnamon in a bowl and whisk until combined. Heat a non-stick frying pan over medium heat. 3. Add 1 tsp of butter. Quickly dip a slice of bread into egg mixture and place into the frying pan. Cook for 1 minute each side or until golden brown and crisp. Repeat with remaining butter and bread. To serve top toast with sliced bananas and drizzle over maple syrup.
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eggs milk caster sugar ground cinnamon butter bananas maple syrup
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453,426 |
Spicy Shrimp BBQ
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A day or two before mix BBQ sauce ingredients together simmering for about an hour. When cooled place in lidded jar and refrigerate. Day of BBQ: mix marinade ingredients add shrimp and let marinate for at least 2 hours. longer is better if you have the time. grill over med heat for 8 - 10 minutes or until done. Turn 1/2 way through cooking. serve with sauce.
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shrimp olive oil onion lemon juice oregano basil clove celery seed chili powder salt bay leaf clove chili sauce tomato juice chili powder Worcestershire sauce Tabasco sauce garlic clove dry white wine lemon juice
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50,471 |
Yummy Gummy Cheesecake
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Mix together the cake mix butter 1 egg coconut and pecans. Spread evenly in a square pan (8x8). Then mix well the box of sugar creamcheese and 2 eggs. Pour on top of the other ingredients. Then bake at 325 degrees for 45 minutes.
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butter egg coconut pecans confectioners' sugar cream cheese eggs
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430,805 |
Mustard and Sage Grilled Pork Tenderloin
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Whisk together mustard sage salt pepper garlic and vinegar. Whisk in oil. Add pork and marinate for at least 30 minutes. Put pork on grill on direct high heat. Cook on high for ~4 minutes before flipping. Flip and turn heat down to medium line upright side with sage leaves. Continue cooking turning occasionally until the interior reads ~155°F Remove from heat cover and let rest for 10 minutes. Slice and serve.
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Dijon mustard ground sage garlic clove canola oil white wine vinegar
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271,633 |
Chicken Fajitas Soup
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In a large soup pot add 1 tsp olive oil add onion garlic celery mushrooms and fresh bell pepper. Sauté until onion is clear approximately 5 minutes. Add tomatoes chicken stock beans and bay leaf cook for 15 minutes. Add spices and frozen peppers and corn. Add black beans and meat. Cook for 25 -40 minutes over medium heat. Check for seasoning - add more heat if you like add more cilantro cumin etc - this is really all about your desired level of taste - make it yours). Serve in a large bowl with your favorite Mexican toppings - enjoy. Feliz Navidad - a great change from the American standard!
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bell peppers onion celery mushroom red bell pepper garlic black beans chicken broth bay leaf cumin cilantro salt black pepper rice tortilla chips sour cream cheese
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4,877 |
Banana Oatmeal Cake with Caramel Fudge Frosting
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In medium bowl mix together flour rolled oats baking powder baking soda salt and nutmeg. In large bowl with electric mixer cream together butter and sugar until light and fluffy. Add eggs and vanilla beating well. Add dry ingredients alternately with bananas and buttermilk mixing lightly after each addition. Pour batter into greased 13 x 9 inch (32 x 23 cm) cake pan. Bake at 350 F ( 180 C) for 35 - 40 minutes or until toothpick inserted in centre comes out clean. Cool completely on cake rack. Ice with Caramel Fudge Frosting. Frosting: 1/3 cup butter 1 cup lightly packed brown sugar 1/4 cup milk 2% 2 cups sifted icing suga r Melt butter in saucepan. Stir in brown sugar. Heat to boiling stirring constantly. Boil and stir over low heat 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Gradually stir in icing sugar. Spread on cooled cake. Yield: 24 servings Garnish plate with a sliced strawberry and banana slices that have been dipped in orange or lemon juice.
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all-purpose flour rolled oats baking powder baking soda salt nutmeg butter granulated sugar eggs vanilla bananas buttermilk
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337,328 |
Monterey Rice
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Saute beef and drain. Add onion and peppers saute until softened. Add paprika and garlic and saute for 30 seconds. Add contents of cans rice and corn. Simmer 15 minutes. Let stand 10 minutes. Serve with grated cheese. Can also be served in a flour tortilla as a burrito.
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lean ground beef paprika onion green pepper garlic clove tomatoes and green chilies diced tomatoes black beans low sodium beef broth quick-cooking brown rice frozen corn sharp cheddar cheese
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458,864 |
Smoky Shredded Chipotle Beef Filling
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Microwave onion chili powder chipotles oil garlic jalapeno tomato paste and cumin in a bowl stirring occasionally until vegetables are softened about 5 minutes; transfer to slow cooker. Stir tomato sauce sugar and liquid smoke into slow cooker. Season beef with salt and pepper add to slow cooker and coat evenly with sauce mixture. Cover and cook until beef is tender 9-11 hours on LOW or 5-7 hours on HIGH. Transfer beef to large bowl let cool slightly then shred into bite-size pieces discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes then remove fat from surface using large spoon. Toss shredded beef with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Season with salt and pepper to taste. **Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month. If frozen let filling thaw completely before using.
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onions chili powder chipotle chiles in adobo garlic cloves tomato paste ground cumin tomato sauce light brown sugar liquid smoke boneless beef chuck roast
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105,631 |
Simple Cranberry Congealed Salad
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Dissolve gelatin in boiling water. Add reserved pineapple juice and cool to room temperature. Whip cranberry sauce with beater and add to the cooled gelatin mixture along with the pineapple and toasted pecans. Pour into gelatin mold or 9\"x 11\" serving dish. Chill until set. NOTE: Cooking time refers to\"chilling until set\" time.
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orange gelatin boiling water jellied cranberry sauce crushed pineapple pecans
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259,040 |
North Croatian Pork and Sauerkraut Stew (Sekeli Gulash)
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Cut pork meat into small pieces. Finely slice onion and sauté it on lard until soft. Add meat and continue to sauté it until meat starts to change color. Add paprika and mix. Add some wine and continue to sauté it. After 10 to 15 minutes add sauerkraut (sliced) bay leaf caraway seeds and more wine. Add water and brine (only if you like it really sour). Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft. Before serving add sour cream and mix.
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onions flour paprika bay leaf caraway seed white wine sauerkraut sour cream pepper salt
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513,518 |
Black Bean Soup With Cumin
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Combine all ingredients in a large pot (at least 4 quarts). Bring soup to a boil stirring several times so bottom doesn’t burn. Reduce heat cover the pan and simmer the soup until the vegetables are tender about 20 minutes. Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
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onion garlic clove celery celery carrots carrot ground cumin fresh ground black pepper
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498,211 |
Masala-Marinated Chicken With Minted Yoghurt Sauce
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To make the marinade split the cardamom pods and remove the seeds. Put the cardamom seeds in a dry non-stick frying pan and discard the husks. Add the cumin and coriander seeds cloves and black peppercorns and place the pan over a medium heat. Cook for 1-2 minutes stirring regularly until the spices are lightly toasted - you know they're ready when you can smell the spicy aroma. Tip the toasted spices into a pestle and mortar or an electric spice grinder and pound to a fine powder. Transfer to a mixing bowl and stir in the fenugreek turmeric paprika chilli powder cinnamon and salt. Add the garlic ginger and yoghurt then mix well and leave to stand while you prepare the chicken. Place the chicken on its breast on a sturdy chopping board and cut carefully either side of the backbone with good scissors or poultry shears. Chuck out the bone and cut off the foot joints and wing tips. Strip all the skin off the bird apart from the ends of the wings (which are easier to remove after cooking). You'll find this simpler to do if you snip the membrane between the skin and the chicken flesh as you go. Cut off and discard any obvious fat - it will be a creamy white colour. Open out the chicken and place it on the board so the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the chicken as evenly as possible. This will help it cook more quickly. Slash the meat with a knife through the thickest parts of the legs and breasts. Place the chicken in a shallow non-metallic dish - a lasagne dish is ideal - and tuck in the legs and wings. Spoon over the marinade and really massage it into the chicken on both sides ensuring that every bit of the bird is well coated - get your hands in there and really go for it. Cover the dish with cling film and put the chicken in the fridge to marinate for at least 4 hours or ideally overnight. Preheat the oven to 210C/Fan 190C/Gas 6 1/2. Take the chicken out of the dish and place it on a rack inside a large baking tray breast-side up. Squeeze over some juice from the lime and season with ground black pepper. Roast for 45-50 minutes until the chicken is lightly browned and cooked throughout tossing the lime quarters on to the rack for the last 20 minutes to cook alongside the chicken. They'll be good for squeezing over the meat later. The juices should run clear when the thickest part of one of the thighs is pierced with a skewer. Cover loosely with foil and leave to rest for 10 minutes before carving. While the chicken is resting make the sauce. Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined. Transfer the chicken to a plate or wooden board and carve into slices discarding any skin. Serve with the sauce and some watercress or salad and enjoy!
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chicken lime pepper watercress cardamom pods cumin cloves pepper fenugreek seeds turmeric paprika cinnamon salt garlic cloves ginger yoghurt yoghurt mint sauce
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105,709 |
French Onion Soup
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In a large Dutch oven melt butter with olive oil over medium low heat. Add onions and thyme. Toss to coat. Slowly cook onions tossing occasionally until some of the onions start to brown. Add sherry beef broth salt and pepper. Bring to a boil. Reduce heat and simmer for about 40 minutes. Top French bread with Mozzarella cheese slices; place in broiler. Broil until cheese is well melted. To serve ladle into bowl and top with a bread slice.
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butter olive oil onions thyme sherry wine beef broth salt mozzarella cheese
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299,285 |
Pizza Bread....mmmm!!!!
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Preheat oven to 350. Grease loaf pan. Sift the flour bk pwdr into lg bowl. Stir in oregano garlic salt and sugar. Set aside. Cut pepperoni into small pieces place in a bowl and mix with tomato sauce and cheeses.* you can use cheddar if you prefer. Set aside. Microwave butter to melt and cool to lukewarm. Use a whisk to mix the milk and eggs into the melted butter. Pour the butter mixture over the flour mixture and stir just until moistened. Don't overmix. Pour the pepperoni mix on top and stir in streaks through the batter. Don't mix completely. Place batter in loaf pan. Spread out evenly. Bake 50 to 55 minutes or until top is puffed and golden. I bake for 50 minutes.
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flour baking powder oregano white sugar tomato sauce mozzarella cheese parmesan cheese butter milk eggs
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303,316 |
Coffee Crisps
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Line cookie sheet with parchment paper; set the cookie sheet aside. In a small bowl stir together water and coffee crystals or espresso coffee powder until dissolved; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt beat until combined scraping sides of bowl occasionally. Add eggs and coffee mixture; beat until combined. Beat in as much of the flour as you can with the mixer using a wooden spoon stir in any remaining flour. Drop dough by slightly rounded teaspoon 2 inches apart onto the prepared cookie sheet; spread dough into 2-inch circles. Bake in a 350 degree F oven for 9 to 11 minutes or until browned around the edges. Cool on cookie sheet set on a wire rack for 2 minutes. Transfer cookies to a wire rack; cool. When cookies are cool fill a pastry bag fitted with a very small round tip with Coffee Icing. Pipe icing onto cookies in a zigzag pattern. Or thin icing with additional whipping cream to make icing of drizzling consistency; use fork tines to drizzle icing over cookies ( If desired sprinkle with crushed coffee crystals. Makes about 20 cookies). COFFEE ICING: Stir together 1/8 teaspoon instant coffee crystals or dash of espresso coffee powder and 1 tablespoon whipping cream until coffee is dissolved. In a small mixing bowl stir together 1 cup sifted powdered sugar the coffee-cream mixture and enough additional whipping cream (1 to 2 tablespoons) to make icing of piping consistency.
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water instant coffee crystals butter sugar salt eggs all-purpose flour instant coffee crystals instant coffee crystals espresso coffee powdered sugar
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378,582 |
Aroma Linen Water (Floral Type)
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In a beaker mix the vodca and the essential oils. Add this to the mineral water. Pour into a spray bottle. Shake before use.
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ineral water
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50,682 |
Communion Bread
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Mix together all the ingredients. Roll out into a ball. Make into 1/2\" squares as thin as pie crust (I use a pizza cutter to cut the pieces). Prick with fork. Bake at 425 degrees in a preheated oven until crisp usually takes about 7-10 minutes.
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milk margarine flour sugar
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392,543 |
Green Goddess Dressing
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Put everything in food processor and process until smooth. Transer to a covered jar and serve in teh fridge for up to 5 months.
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light mayonnaise sour cream green bell pepper fresh parsley anchovy fillets lemon juice green onions garlic clove pepper Worcestershire sauce
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359,771 |
Zucchini & Ricotta Fettuccine
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Cook fettucine in a pot of boiling water until aldente. Drain. Meanwhile spray a small frying pan with cooking oil. Cook zucchini bacon and onion until tender. In a small bowl whisk together egg yolks egg and ricotta. Combine pasta zucchini mixture and egg mixture stirring over a low heat until egg starts to set. Serve sprinkled with a little parmesan cheese if you like.
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fettuccine pasta zucchini onion garlic clove egg ricotta cheese
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206,131 |
Mardi Gras Brunch Pie
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Preheat oven to 350 degrees. In a skillet brown the sausage breaking it up while stirring. Transfer it to a plate and set aside. To the sausage grease add the potatoes and cook them until they are soft. Using a slotted spatula transfer the potatoes to a deep-dish pie pan. Mold the potatoes in the pie pan to form a crust. Arrange the sausage in the bottom of the pie pan over the potato crust. In a bowl combine the eggs cream salt and pepper and beat the mixture until frothy. Pour the mixture over the sausage and bake pie in preheated oven for 25 to 30 minutes or until set. Serve the pie cut in wedges.
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sausage frozen hash brown potatoes eggs half-and-half cream
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192,584 |
They Won't Know It's Not Cream Cheese Cheesecake
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Mix the first 5 ingredients in a blender. Pour into graham cracker crust. Bake at 350 for 35 to 45 minutes or until knife inserted comes out clean.
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low fat cottage cheese eggs sugar vanilla extract lemon juice graham cracker crust
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403,934 |
Halibut and Bean Stew
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In a large pot over medium high heat saute the bacon and shallots until bacon is crisp (5-10 minutes). Stir in olive oil and garlic and cook stirring another minute or so. Stir in tomatoes wine and saffron and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in beans and fish and bring stew to a simmer. Cover; and simmer until fish is done (5 minutes). Season with salt and pepper.
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bacon shallot olive oil garlic cloves tomatoes white wine saffron thread white beans halibut fillets
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258,649 |
Casserole of Shrimp in Garlic Butter (Shrimp De Jonghe)
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Rinse shrimp drop unshelled shrimp into boiling salted water. Cover; heat to boiling then lower heat and simmer gently until shells turn pink about 5 minutes. Drain cool in cold water. Peel off shells and remove vein that runs down back. To melted butter add garlic parsley paprika cayenne and sherry; mix. Add bread crumbs and toss. Place shrimp in greased individual casseroles or 11 x 7 baking dish. Spoon butter mixture over. Bake at 325F for 20 to 25 minutes or until crumbs brown. Sprinkle with additional parsley.
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shrimp butter garlic cloves parsley paprika cayenne sherry wine
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269,106 |
Tasty One-Pan Potatoes Romanoff With Beef and Veggies
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Brown meat in 10-inch skillet; drain off excess fat. Add potato slices and cheese sauce mix. Stir in cream of mushroom soup and boiling water. Simmer for 20 minutes or until slices are tender stirring occasionally. Stir in the veggies and serve. Makes 6 to 8 (1/2 cup) servings.
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ground beef au gratin potatoes boiling water
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405,682 |
Gingerbread Chocolate Chip Cookies
|
Mix together flour baking powder ginger cinnamon nutmeg and clove. To the softened butter add the molasses and the vanilla extract. Beat the egg and add it to the butter/molasses mixture. Mix well. Add the liquids to the bowl of flour/baking powder/spices and mix well. Add the chocolate chips. Shape the dough into small cookies. (Thicker cookies will be chewier.). Bake 8-10 minutes at 350-F.
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sugar flour baking soda ground ginger cinnamon nutmeg clove vanilla extract salt butter molasses egg
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313,391 |
Easy Filled Peanut Butter Cookies
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Cut the peanut butter cups into four equal pieces. Wrap 1 1/2 tablespoons of cookie dough around each piece and bake as directed on dough package. The peanut butter cups will create a truffle type of filling. You can then melt chocolate chips and dip one half of cookie into them if desired.
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hocolate chips
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423,524 |
Mexican Pork Roast &/Or Crockpot Carnitas
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If preparing as a roast:. Place roast in a bowl large enough to hold it plus several cups of liquid (marinade). Grind/blend together all ingredients (except jalapenos and pork) in a blender immersion blender mini chopper or food processor. When mixed and well-blended pour over pork. The marinade should almost cover the pork- if it doesn't add more OJ and milk until it's almost covered. Cover and marinate the pork in the fridge for 12-24 hours. Turn every few hours. When ready to cook the piggy preheat oven to 400 degrees. Place pork in a greased (or PAM'd) roasting pan (I sometimes use a roasting rack inside a pan) with the fatty side UP. Bake pork at 400 until the top gets crispy and brown. Once the top has browned cover the roast with foil and place back in the oven. Depending on how you like to cook your meat you could lower the temp slightly for a longer cooking time. Baste the roast every 30 minutes or so to help infuse it with deliciousness (optional). Cooking time will vary widely depending on the size of your roast. I usually get a 10-lb roast which takes 2-3 hours usually to cook. Once your roast is at your ideal temp (145*-160*) take from the oven. If you'd like to serve it as a roast now let it rest for 15 or 20 minutes and then slice it. It will be fairly tender but should hold together well for slicing. Leftovers freeze well! Just throw any leftovers (including the bone) into the crockpot on low with a few sliced jalapenos shred with 2 forks and you'll have carnitas! I serve my carnitas with pan-fried corn tortillas chopped red onion cilantro and a lime wedge. ***If you're planning on starting this in the crockpot for Carnitas you will not need to add the whole amount of liquids. This roast is very fatty and will create a lot of its own juice. Pour the marinade in to the crock leaving 3 or 4 inches clear at the top. Add sliced jalapenos (if desired). Cover and cook on low for 6-8 hours until cooked and falling apart. Shred with 2 forks throw the bone away and enjoy!***.
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milk adobo seasoning garlic cloves red pepper flakes bay leaves cumin salt oregano
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332,794 |
Sue's Potatoes
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Mix all ingredients together except 1/4 cup melted butter and 2 cups corn flakes. Put in 9 x 13 pan (sprayed with non-stick cooking spray) or 2 2-quart pans. On top spread 2 cups corn flakes and 1/4 cup melted butter. Cook at 350°F for 45 minutes to 1 hour.
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hash browns butter salt black pepper onion milk sour cream cheddar cheese butter
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473,763 |
Mvp Chili
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Decase the sausage and sauté in a large pot; use a wooden spoon to crumble the sausage as it cooks. Once the sausage is nicely browned stir in the onion garlic chili powder and cumin and continue cooking until the onion softens about 5 minutes. Add the beer and allow it to simmer for an additional 5 minutes scraping up any brown bits from the bottom of the pan. Stir in the tomatoes tomato paste and allow it to simmer uncovered for an additional 10-15 minutes on med-low stirring occasionally. Taste and adjust seasonings with salt and pepper. Finally stir in the beans and the corn. Let this come to a simmer and it’s ready to serve! (Can be prepared a day ahead.).
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onion garlic cloves chili powder cumin black beans red kidney beans corn crushed tomatoes tomato paste dark beer onion cheese sour cream tortilla chips
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239,160 |
Orange Soymilk Frappe
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In a blender combine all ingredients; cover and process for 30-45 seconds or until smooth. Pour into chilled glasses; serve immediately.
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vanilla-flavored soymilk sugar vanilla extract salt
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479,004 |
Mia's Sour Liver Badenian Style
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Slice liver into 1/2 x 2'' slices. Finely slice onion. Peel core and slice apple into 1/4 inch thick slices. Heat 1 ounce butter in a large skillet add liver and stir-fry quickly about 3 or 4 minutes. Add salt and pepper to taste. In a seperate small pan at the same time heat 1/2 tablesoon butter and fry the apple slices. Remove liver from skillet when slightly browned after about 3 or 4 minutes. Keep on a warm plate. Add onions and flour to the skillet stir.fry until brown. Add apple cider balsamic vinegar and red wine let simmer slowly for about 10 minutes. Add salt and pepper to taste then cream. Add the seperately fried apple slices. Put the liver back into the skillet let warm through without further boiling. Serve immediately with spaetzle and green salad.
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beef liver onion apple butter butter flour apple cider red wine salt pepper
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170,327 |
Mom's Barbecue Ribs
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Mix all ingredients except rice. Bring to a rolling boil. Reduce to simmer. Simmer uncovered for 1 hour stirring occasionally. Drain any remaining oil from top. Boil ribs covered for 15-30 minutes. Remove from water save rib stock. Brush ribs with sauce and grill over medium heat for about 15 minutes turning once. I like to boil a couple of cups of rice in the rib stock and serve the ribs on a bed of rice with extra sauce on the side.
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yellow sweet onion ketchup water lemon juice Worcestershire sauce mustard sugar salt pepper
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158,467 |
Birdie's King Ranch Chicken Casserole
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Brown onion in oil. Combine with soup broth chilies and chicken. Heat through. In large greased casserole dish layer tortillas chicken mixture cheese. Repeat layers until casserole is filled. Bake in 350 degree oven for 30-40 minute.
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onion butter green chilies chicken broth flour tortillas monterey jack cheese
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258,290 |
Peachy Keen Smoothie
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Place all items into blender cover and blend until smooth. Serve immediately.
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banana peach yogurt vanilla extract sugar
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372,526 |
Pulled Pork Barbecue With Hot Pepper Vinegar Sauce
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Make the rub: in a bowl combine all the rub ingredients. Coat roast evenly with the rub; let stand at room temperature for 30 minutes before grilling. Grill the roast fat side up over Indirect Medium heat until the internal temperature reaches between 185° and 190° 3-4 hours. The meat should be so tender it pulls apart easily. Remove from the grill place on a platter and loosely cover with foil; let rest for 20 minutes. Make the sauce: in a saucepan combine the sauce ingredients including salt and pepper to taste; bring to a boil. Decrease heat to low and simmer for 10 minutes; keep warm. Thinly slice chop or pull the pork meat into shreds with your fingers or two forks discarding any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Grill buns over Direct Medium heat until lightly toasted about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.
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paprika light brown sugar chili powder ground cumin fresh coarse ground black pepper kosher salt cayenne boneless pork shoulder cider vinegar sugar Tabasco sauce crushed red pepper flakes kosher salt fresh ground black pepper
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455,160 |
South American Hot Barbecue Sauce
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Stir fry onion green pepper and garlic in oil in a saucepan over moderate heat 5 to 8 minutes until onion is pale golden. Add chili powder and stir fry 1 to 2 minutes. Add remaining ingredients cover and simmer 30 minutes.
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yellow onion green bell pepper garlic cloves olive oil chili powder tomato puree red wine vinegar dark brown sugar salt
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533,894 |
Gazpacho from Delicious Temptations Restaurant
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Place vegetables (cucumber through garlic) in processor and puree. Add the rest of the ingredients and blend to incorporate. Pour into a container refrigerate and serve cold.
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English cucumber sweet onion green bell pepper fresh tomatoes celery ribs garlic cloves red wine vinegar olive oil tomato juice ground cumin cayenne pepper paprika salt white pepper
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366,727 |
Double-Cinnamon French Toast
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Bring syrup 1 tablespoon butter and 1 teaspoon cinnamon to boil in heavy medium saucepan. Boil 2 minutes. Whisk eggs cream vanilla 3 tablespoons maple syrup mixture and remaining 1 teaspoon cinnamon in bowl. Place bread slices in large baking dish. Pour egg mixture over; turn to coat. Pierce bread in several places with fork. Let stand 5 minutes. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add bread and cook until brown about 3 minutes. Add 1 tablespoon butter to skillet. Turn over bread and cook until brown about 3 minutes. Transfer to plates. Serve with remaining syrup.
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pure maple syrup butter cinnamon eggs vanilla extract
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64,705 |
Lighter Ricotta Cheesecake
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Preheat oven to 375 degrees F. Grease an 9-inch springform pan. Mix together cracker crumbs melted butter dark brown sugar and ground ginger; press onto bottom of pan; set aside. In a blender or food processor process the remaining ingredients until well-blended and smooth; pour into prepared pan. Place a pan of hot water on the bottom rack of the oven (this prevents the cake from cracking). Bake the cake in the centre for 45-60 minutes or until set. Chill before serving.
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graham crackers butter dark brown sugar ground ginger part-skim ricotta cheese eggs buttermilk sugar vanilla
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527,693 |
Avocado Toast With Za'atar
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Toast your bread. Mash your half avocado and spread on bread it will be a thick layer. Drizzle your avocado toast with olive oil about 2 teaspooons worth. Sprinkle a pinch or three on za'atar on the avocado how much you use is up to your taste—start small you can always add more. Sprinkle toast with a pinch of fleur de sel crushing it between your fingers as your sprinkle it over your toast. Eat!
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avocado olive oil salt fleur de sel za'atar spice mix
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445,825 |
Shish-Ke-Dogs
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Prepare hot grill. Cut hot dogs into 1 inch pieces. Thread pieces onto long skewers alternating with the onion green bell pepper and zucchini. Brush vegetables with olive oil. Grill for 8-10 minutes.
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onion green pepper zucchini olive oil
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113,310 |
Zorro's Passion (Bleu Cheese Stuffed Eggplant)
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Wash rinse and trim eggplants and slice in half. Scoop out about half an inch of the flesh to make a small well to hold filling. Combine the scooped flesh with the remaining ingredients and stuff the wells in the eggplant halves completely covering the tops. Place halves in a single layer in a buttered glass dish and bake in a 350 degree oven for 20-25 minutes. Eggplant is done when flesh is tender and the cheese stuffing is bubbly. If desired halves may be broiled for about 3 minutes to brown them.
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eggplants blue cheese cream cheese fresh chives fresh onions
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415,533 |
Hungry Girl Complete & Utter Oatmeal Insanity
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Place all ingredients except for Reddi-wip in a microwave-safe bowl. Add 1/4 cup water and stir. Microwave for 45 seconds stir and then continue to cook in the microwave for 30 - 40 seconds. Once oatmeal has thickened remove bowl from the microwave. Add the Reddi-wip and stir well. Then enjoy the best bowl of oatmeal you've EVER tasted!
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light vanilla soymilk canned pumpkin puree sugar-free maple syrup pumpkin pie spice I Can't Believe It's Not Butter® Spread
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380,980 |
Peanut Brittle Fruit Salad
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Crush but not too finely peanut brittle. Drain well the pineapple chunks. Spread seedless grapes and pineapple over brittle. Chop (big bites) bananas add to mixture. Fold in Cool Whip. Serve.
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pineapple chunks green seedless grape bananas Cool Whip
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493,316 |
Poached Salmon With Peach and Mango Salsa
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Place salmon water bay leaves salt pepper and lemon juice in 12-inch skillet. Cover; simmer for 8 to 10 minutes depending on thickness of salmon. Remove from heat. Remove salmon from liquid and chill until ready to serve. For Salsa: Place all ingredients in food processor. Pulse on and off for 10 seconds or until fruit is coarsely chopped. Taste for seasoning. Serve salmon on bed of mixed greens top with salsa and serve with fresh fruit.
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salmon fillets water bay leaves salt white pepper mango cilantro leaf red onion sugar salt white pepper lime juice of
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400,385 |
Riley's Thumbprint Cookies
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ream together softened butter and sugar. Add in dry ingredients. Shape into small balls and place on ungreased cookie sheet. Press dent into each cookie with thumb. Bake at 375 degrees for 7 minutes. Fill center with icing made from powdered sugar and milk. Use food coloring in icing as desired. Do not substitute margarine for butter the texture will not be the same.
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butter sugar all-purpose flour cream of tartar baking powder
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363,440 |
Chicken Provencal With Saffron, Orange & Basil
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Adjust oven rack to lower-middle position; heat oven to 300 degrees. Sprinkle both sides of chicken with salt. Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering but not smoking. Add 4 chicken thighs skin-side down and cook without moving them until skin is crisp and well browned about 5 minutes. Using tongs turn chicken pieces and brown on second side about 5 minutes longer; transfer to large plate. Add remaining 4 chicken thighs to pot and repeat then transfer to plate and set aside. Discard all but 1 tablespoon fat from pot. Add onion to fat in Dutch oven and cook stirring occasionally over medium heat until browned about 4 minutes. Add garlic anchovy and cayenne; cook stirring constantly until fragrant about 1 minute. Add wine and saffron and scrape up browned bits from pan bottom with wooden spoon. Stir in chicken broth tomatoes tomato paste thyme oregano bay and herbes de Provence (if using). Remove and discard skin from chicken thighs then submerge chicken in liquid and add accumulated chicken juices to pot. Increase heat to high bring to simmer cover then set pot in oven; cook until chicken offers no resistance when poked with tip of paring knife but still clings to bones about 1 1/4 hours. Using slotted spoon transfer chicken to serving platter and tent with foil. Discard bay leaf. Set Dutch oven over high heat stir in 1 teaspoon orange zest bring to boil and cook stirring occasionally until slightly thickened and reduced to 2 cups about 5 minutes. Stir in olives and cook until heated through about 1 minute. Meanwhile mix remaining 1/2 teaspoon zest with basil. Spoon sauce over chicken drizzle chicken with remaining 2 teaspoons olive oil sprinkle with parsley mixture and serve. Tip: Removing the pits from tiny niçoise olives by hand is not an easy job. Cover a cutting board with a clean kitchen towel and spread the olives on top spacing them about 1 inch apart. Place a second clean towel over the olives. Using a mallet pound all of the olives firmly for 10 to 15 seconds being careful not to split the pits. Remove the top towel and using your fingers press the pit out of each olive.
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chicken thighs table salt extra virgin olive oil onion garlic cloves anchovy fillet anchovy paste cayenne pepper dry white wine saffron low sodium chicken broth diced tomatoes tomato paste fresh thyme leaf oregano bay leaf orange zest nicoise olive fresh basil
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426,801 |
Red Curry Sauce for Fish, Rice, or Veggies
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Whisk all ingredients in a small saucepan until blended. Add more curry to taste; be careful a lot goes a long way. Heat over medium-low until bubbling. Reduce heat and simmer 5 minutes. Pour over fish rice and vegetables.
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red curry paste coconut milk brown sugar
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504,856 |
Sizzling Mexican Pork Skillet
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arinate pork with taco seasoning and sherry for at least one hour. Preheat oven to 350. In oven going skillet saute pork until cooked through. Remove and saute onion and peppers until onions are translucent. Remove from skillet. Spread cooked rice in bottom of skillet and top with meat and veggies. Cover with cheese. Bake 10 to 15 minutes until cheese is melted.
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sherry wine onion sweet pepper butter olive oil cooked rice
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318,254 |
Coconut Custards
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Preheat oven to 350.Spread coconut in a single layer on a baking sheet. Toast in oven for 8-10 min until lightly brown. Set aside 2 tbsp for garnish. In a small pot over medium heat cook milk sugar stirring often until sugar dissolves and mixture begins to bubble around the edges. Remove from heat and add the coconut stir. Cover tightly and let stand 15 minutes. In a large bowl sprinkle gelatin over a 1/4 cup of cold water. Let soften this will take about 5 minutes. Strain warm coconut mixture through a fine mesh sieve into gelatin mixture. Whisk until gelatin dissolves then whisk in the half and half salt and vanilla. Divide into 4 ramekins and refrigerate until set 3 hours. When ready unmold and sprinkle the reserved coconut on top. 212 calories per serving.
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sweetened coconut sugar unflavored gelatin half-and-half vanilla extract salt
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149,134 |
Olive Garden Stuffed Chicken Parmigiana
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Wash chicken breasts do not dry and slit lengthwise almost through -- to make a pocket. Combine ricotta Romano Parmesan basil thyme and oregano in mixing bowl. It will be crumbly. Stuff into pocket of chicken leaving a small \"edge\" to seal. Using egg white rub around edge and pinch to seal. Or may use toothpicks but be sure to remove before serving. Line a baking sheet with aluminum foil and melt butter and Crisco in oven at 350 degrees -- about 5 minutes. Dredge wet chicken in breadcrumbs coating well and place on baking sheet. Bake at 400 degrees for 15 minutes. Turn chicken and bake another 15 to 20 minutes. While baking heat pasta sauce until hot. Remove chicken from oven and spoon hot pasta sauce over each. Before serving top with grated fresh Parmesan cheese if desired.
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boneless skinless chicken breasts ricotta cheese romano cheese parmesan cheese dried basil dried thyme dried oregano butter margarine shortening parmesan cheese
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370,306 |
Salmon Bake With Pecan-Crunch Coating
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Sprinkle salmon with salt and pepper; place skin down in a lightly greased 11-x7-x1 1/2-inch or 9-inch square baking dish. Combine mustard butter and honey; brush over salmon. Combine breadcrumbs pecans and parsley; spoon evenly across top of salmon. Bake uncovered at 450 for 12-15 minutes or until fish flakes easliy when tested with a fork. Garnish if desired. Yield: 4 servings.
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salmon fillets salt pepper Dijon mustard butter margarine honey pecans fresh parsley lemon slice
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461,189 |
Red Potato Salad
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Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat. Steam the potatoes for about 30 minutes until slightly soft. Remove and let cool for about ten minutes and then chill thoroughly in the refrigerator. Cut the potatoes into 1/2 to 1 inch pieces. Place in mixing bowl and add mayonnaise sour cream mustard parsley salt and pepper. Fold together gently and chill well before serving. This recipe keeps well for about 48 – 72 hours.
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water small red potatoes fat free sour cream yellow mustard fresh curly-leaf parsley salt fresh ground black pepper
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180,568 |
Vegetable Soup With Corn Dumplings
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To prepare soup heat oil in a large Dutch oven over medium heat. Add onion cloves garlic and bay leaves; cook 10 minutes. Add water broth and tomatoes; bring to a boil. Add sweet potato and beans; cook for 10 minutes. Stir in corn zucchini peppers parsley and red pepper; bring to a boil. R. Reduce heat and simmer 5 minutes. Discard bay leaves. To prepare dumplings lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and corn; stir just until moist. When ready to serve bring soup to a boil. Drop dumpling dough by rounded tablespoonfuls into the vegetable mixture to form 8 dumplings. Cover reduce heat and cook over medium-low heat 10 minutes or until dumplings are done (do not boil).
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olive oil onions ground cloves garlic cloves bay leaves water vegetable broth sweet potatoes navy beans diced tomatoes whole kernel corn zucchini parsley red bell pepper all-purpose flour cornmeal baking powder sugar salt butter nonfat milk frozen whole kernel corn
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306,611 |
Gnocchi With Sausage & Broccoli Rabe
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Cook gnocchi according to package directions adding broccoli rabe during the last 5 minutes of cooking time; drain reserving 1/4 cup cooking water. Meanwhile in large deep nonstick skillet over medium heat cook sausage stirring until browned about 10 minutes. Over medium heat add olives wine garlic and pepper. Cook stirring often until wine is slightly reduced 5-7 minutes. Add gnocchi mixture; cook stirring 3 minutes; stir in reserved cooking water and 3/4 cup cheese until combined. Serve sprinkled with remaining 1/4 cup cheese.
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broccoli rabe Italian sausage white wine chicken broth garlic cloves pepper parmesan cheese
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422,030 |
Judy's Manicotti
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To make the filling:. In a large bowl combine the ricotta and mozzarella 3 tablespoons of the Romano or Parmesan cheese 1/2 teaspoon of salt and pepper to taste mix just until combined. Add the basil and parsley and stir to combine. Fold the egg into the mixture and cover with plastic wrap refrigerate for 30 minutes (while you are making the crepes.). To make the crepes:. In a mixing bow whisk together the eggs flour milk and salt until the mixture is smooth. (I like to sift the flour into the mixture so there are no lumps if you do get lumps just strain it through a sieve into another bowl). Cover it and refrigerate for 30 minutes or up to 24 hours you don't HAVE to but it helps the liquid absorb the flour. This will yeild about 6-8 crepes. Heat a few drops of olive oil in a nonstick 10 inch skillet or crepe pan over medium heat. Ladle about 1/4 cup of the batter into the pan and tilt the pan in all directions to evenly coat the bottom. Cook for about 30 seconds or until the center is dry but not starting to change colors. Loosen the edge with a spatula and flip cook for about another 10 seconds or until it is set and dry. Slide onto a flate plate and cover with wax paper. Repeat this process until you are finished. You can make these ahead and freeze them for up to a month. For the mainara sauce:. Drain the tomatoes in a colander set in a large bowl for about 5 minutes save the tomato liquid. In a large pot heat the olive oil over medium heat add garlic and cook for about 5 minutes or until it is golden brown (be careful not to burn it). Add the basil parsley salt and pepper. Cook the mixture for about 30 seconds add the tomatoes increase heat to high and cook for about 5 minutes (or until the boil) using a spoon to break the tomatoes up. Reduce the heat and simmer for about 10 minutes or until the tomatoes break down. Add the reserved tomato liquid. Increase the heat to high and bring the sauce to a boil. Boil for about 12 minutes or until it starts to thicken. Stir and scrape the bottom of the pan so it does not burn. You can refrigerate for up to 1 week or freeze for up to one month. Or you can use your favorite jarred sauce to make it really quick and easy! To finish the manicotti:. Spread crepes on a work surface spoon about 3 tablespoons of the filling onto the lower third of each crepe roll the crepe up and transfer it to a plate. Repeat with the remaining crepes. Preheat oven to 375 degrees F. If your marinara is not already hot heat it up so that it is. Spoon 1 cup of the sauce over the bottom of a baking dish large enough to hold the manicotti in one single layer. Reserve the rest of the sauce for serving. Place the manicotti on the sauce and spread the butter evenly over them. Sprinkle 1 tablespoon of the grated cheese over the manicotti. Bake for 10-12 minutes or until the sauce is bubbling and the cheese is brown and melted. Remove from the oven and let them rest for 10 minutes before serving. Serve with remaining sauce and the remaining cheese.
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ricotta cheese mozzarella cheese romano cheese parmesan cheese salt fresh ground black pepper fresh basil flat leaf parsley egg eggs all-purpose flour milk salt olive oil Italian plum tomatoes olive oil fresh garlic cloves fresh basil leaves flat leaf parsley salt fresh ground black pepper butter
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348,161 |
Buffalo Roast Chicken
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Preheat oven to 350. Place chicken on rack in roasting pan. In bowl combine 1 tablespoon butter hot sauce and sugar; reserve. In another bowl combine seasoning with remaining 1 tablespoon butter; brush over outside of chicken. Fill chicken cavity with 1/3 of celery pieces with leaves. Roast chicken until meat thermometer inserted into thickest part of thigh away from bone registers 180 about 2 hours 20 minutes brushing with half of reserved hot sauce mixture during last 15-20 minutes of roasting time. Transfer chicken to serving plate; let stand 10 minutes. Meanwhile in bowl combine dressing and blue cheese. Fill remaining celery with blue cheese mixture; reserve. Skim fat from pan juices; stir in remaining hot sauce mixture. Brush 2 tablespoon mixture over chicken. Serve chicken with reserved stuffed celery and pan juices.
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roasting chickens butter light brown sugar celery & leaves blue cheese
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241,769 |
Lemper Ayam (Sticky Rice With Chicken Filling)
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Sticky rice: put to boil the coconut milk with salt lemon grass and bay leaves put. Put it the presteamed sticky rice until the coconut milk fully absorbed by the rice. Stuffing: Shred the chicken breast. Crush the shallots garlic candlenuts coriander seeds granulated sugar and salt. Sauté the crushed spices in the vegetable oil until fragrant. Put in the shredded chicken breast coconut milk bay leaves kaffir lime leaves and tamarind juice. Cook until of the coconut milk fully absorbed. Spread half of the sticky rice onto a box shaped cake mould spread the chicken stuffing and then spread the other half of the sticky rice on top of the stuffing. Steamed until the the sticky rice is fully cooked. Unmold cut into 20 square pieces the wrap in banana leaves. Ready to serve.
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sticky rice coconut milk salt lemongrass bay leaves chicken breasts bay leaves kaffir lime leaves tamarind juice coconut milk shallots garlic cloves granulated sugar salt
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108,804 |
"Put Down Your Fork!" Tuna and Bean Salad
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In salad bowl combine oil vinegar garlic salt basil and black pepper. Add beans tuna scallions and sweet pepper and toss. Chill several hours for flavors to blend. To make a beautiful presentation serve on a leaf of Bibb lettuce.
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light olive oil canola oil red wine vinegar garlic salt fresh basil black pepper white kidney beans great northern beans albacore tuna in water scallions yellow sweet bell peppers orange sweet bell pepper bibb lettuce
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190,105 |
Cheesecake-Poppy Seed Muffins
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Heat oven to 425ºF. Place paper baking cup in each of 12 regular-size muffin cups or grease bottoms only of muffin cups. Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. In small bowl stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping. In medium bowl stir Muffin Mix milk oil and eggs just until blended (batter may be lumpy). Place 1 tablespoonful of batter in each muffin cup. Top batter in each cup with about 1 teaspoon cream cheese mixture. Divide remaining batter among muffin cups (each about two-thirds full). Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.
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cream cheese milk eggs
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39,482 |
Peanut-Ginger Chicken With California Salsa
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Rinse chicken and pat dry place in deep bowl. In small bowl gradually stir hot water into peanut butter (the mixture will stiffen at first). Stir in chill sauce soy sauce the 2 T oil the 2 T vinegar garlic ginger and cayenne. Pour over chicken; turn to coat; marinate in the refrigerator for 12-24 hours. Turn occasionally. In med bowl combine the chopped fruit cucumber green onion cilantro sugar the 1 T oil and the 1 T vinegar. Cover and chill for 1 hour. Remove chicken from marinade; discard marinade. Broil 8 inches from the heat for 15 minutes turning often. Bake at 350* for another 25 minutes. Place chicken on plate spoon salsa over.
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skinless chicken thighs hot water creamy peanut butter chili sauce soy sauce vinegar garlic gingerroot cayenne pepper cucumber green onions cilantro sugar vinegar
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44,209 |
Decadent Fudge Cake
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Cream butter in a large mixing bowl; gradually add sugar beating well at medium speed of an electric mixer. Add eggs one at a time beating after each addition. Dissolve soda in buttermilk stirring well. Add to creamed mixture alternately with flour beginning and ending with flour. Add 1 cup mini-morsels melted chocolate chocolate syrup and vanilla stirring just until blended (do not overbeat). Spoon batter into a heavily greased and floured 10 inch Bundt pan. Bake at 300 F for 1 hour and 25 to 35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate and let cool completely. Combine 4 oz chopped white chocolate and 2 Tbls shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat. Drizzle melted white chocolate mixture over cooled cake. Melt remaining 1/2 cup mini-morsels and 2 tsp shortening in a small saucepan over low heat stirring until smooth. Remove from heat and let cool; drizzle over white chocolate. If desired garnish with chocolate and white chocolate leaves.
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butter margarine sugar eggs baking soda buttermilk all-purpose flour vanilla extract white chocolate shortening
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12,557 |
Ann's Corn Chowder
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Saute onions lightly in butter. Add potatoes and water and cook until tender. Add corn milk salt and pepper. Heat but do not boil. Top with crumbled bacon and sour cream if desired. This recipe may be doubled for seconds or for freezing.
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onion potatoes water milk salt black pepper butter bacon sour cream
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383,169 |
Pad Thai
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in large bowl soak noodles in warm water until flexible about 15 minutes. drain and place in large dry bowl set aside. meanwhile in a small bowl mix together chile sauce fish saucce lime juice 1/2 cup water and chile paste set aside. in wok heat 1 tablespoon oil over med-high heat stir fry garlic shallots and green and red peppers until softened about 4 minutes add to noodles. add remaing oil to wok stir fry shrimp until pink about 2 minutes add fish sauce mixture and bring to a boil reduce heat to medium stir in egg cook stirring until sauce is thickened about 1 minute. add noodle mixture tofu bean sprouts green onions and chopped coriander toss and stir fry until noodles are tender about 3 minutes. garnish with peanuts coriander sprigs and lime wedges.
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chili sauce fish sauce lime juice garlic cloves shallots green pepper large shrimp egg tofu bean sprouts green onions fresh coriander peanuts lime wedge coriander sprig
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510,565 |
Mexican Style Sauce
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Spray small skillet with cooking spray. Add onion and jalapeno and cook until onion is tender. Stir in chili powder and tomato cook 1-2 minutes. Stir in chicken stock and heat to boiling. Simmer until stock is reduced to about ½ cup. Reduce heat to low; stir in yogurt and cilantro.
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onion chili powder tomatoes sour cream cilantro
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96,246 |
Fay's One Pot Macaroni and Mince
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Wash the mince and drain well. Saute 2 onions and 1 1/2 tblsp ginger and the garlic in 1 tsp oil till translucent. Add the green chillies minced. Now add the mince and all the spice powders except the cayenne. Add salt to taste.Cook till almost done and dry and transfer to another pan. Mix in the tomato paste or ketchup and set aside. Add 1 tsp oil to the vessel again and saute the remaining onion and garlic till nice and golden brown. Add some soya sauce/ sugar to help this process (a tsp or so- a trick I use to aid the onions in the process of frying). Add the tomatoes chopped fine and stir well till they are incorporated. Add the sesame seeds the dried herb and the cayenne pepper powder. Add the mince and stir. Add the macaroni and the water. add a little more salt to taste. Bring to a boil. Cover with a lid and simmer for 5-6 minutes till most of the water has been absorbed. Mix and garnish with cliantro chopped and cheddar cheese grated. Add tomato ketchup to taste if you think it necessary.
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beef mince ground chicken elbow macaroni onions cumin powder coriander powder green chilies tomatoes garam masala garam masala ground cayenne pepper garlic ginger water sesame seeds oregano dried basil tomato ketchup tomato paste tomato ketchup cilantro cheddar cheese salt
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362,510 |
Caramel Frosting
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eat all ingredients together in a mixing bowl until smooth.
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brown sugar powdered sugar salt
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299,735 |
Warm Rum Sauce
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Mix sugar and cornstarch in small saucepan; stir in milk and rum. Cook over medium heat until mixture boils and thickens stirring constantly. Remove from heat; stir in remaining ingredients. Serve warm.
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sugar cornstarch nonfat milk rum margarine vanilla ground nutmeg
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480,339 |
Chicken and Cornbread Casserole (Thanksgiving Anytime!)
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Combine the cornbread 1/2 cup melted butter minced onion parsley celery 3/4 tsp salt poultry seasoning and black pepper in a large bowl; toss gently with a fork. Spoon the cornbread mixture into a greased 13 x 9 x 2 inch baking dish. Arrange the chopped chicken over the cornbread mixture and set aside. Melt 1/4 cup butter in a saucepan over low heat; add the flour and salt stirring until smooth. Cook for 1 minute stirring constantly. Gradually add the chicken broth; cook over medium heat stirring constantly until the mixture is thoroughly heated. Combine the milk and the eggs stirring well. Gradually add the milk mixture to the chicken broth mixture; cook over low heat stirring constantly until the mixture is thickened and bubbly. Spoon the sauce over the chicken. Bake at 375 degrees uncovered for 45 minutes or until the mixture is thoroughly heated.
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butter onion fresh parsley celery salt poultry seasoning black pepper butter all-purpose flour salt chicken broth milk eggs
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492,009 |
Edamame With Mustard Vinaigrette
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Combine first 3 ingredients in a large bowl stirring with a whisk. Add oil stirring with a whisk until well combined. Cook edamame in boiling water 4 minutes. Add onion and celery; cook 1 minute. Drain well. Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley. Chill 1 hour.
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red wine vinegar Dijon mustard sea salt olive oil edamame red onion celery fresh parsley
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439,035 |
Asian Style Party Mix
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Preheat oven to 250. Combine cereal sesame sticks wasabi peas chow mein noodles and peanuts in a large bowl. Whisk butter and soy sauce together in a small bowl then drizzle over cereal mixture. Sprinkle evenly with ginger garlic powder and cayenne and toss until well combined. Empty mixture onto rimmed baking sheet and spread to distribute evenly. Bake stirring evenly every 15 minutes until golden and crisp about 45 minutes. Cool to room temperature. Note: I found most of the ingredients in the bulk section. I took a 1-cup measuring cup and bought what I needed -- plus a little extra for munching on the side!
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unsalted butter soy sauce ground ginger garlic powder cayenne pepper
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255,978 |
Easy Pan Seared Green Beans
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Wash and chop ends off of green beans boil for a good 30 minutes to make them tender. Lightly cover a medium pan with olive oil. When oil is ready put beans in and sear them while putting the garlic salt and ground pepper on top. Sear until desired taste and texture. (about 5 minutes).
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green beans olive oil fresh ground pepper
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431,537 |
Banana Tea Bread
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Sift flour sugar soda and salt into large bowl. Beat eggs into small bowl and stir in bananas and shortening (or oil). Stir wet mixture into dry ingredients until its moistened completely. Bake at 350F for 1 hour or until top is firm and pick comes out clean. Makes 1 9X5 loaf pan or 2 smaller ones.
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flour sugar baking soda salt vanilla extract eggs bananas shortening
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228,915 |
Roast Beef Hash
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Fry potatoes in oil until lightly brown. Add remaining ingredients. Heat through.
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potatoes roast beef carrot
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435,610 |
Peachy Mango Salsa, Canned for Chris!
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Sterilize Ball jars rims and screw tops. Place all the ingredients in a large pot. Bring to a boil over high heat stirring to dissolve sugar. Reduce to simmering and simmer 5 minutes. Do not overcook. Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten. Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes. Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool you can check that they are sealed verifying that the lid has been sucked down. Just press in the center gently with your finger. Label and store in a cool place out of direct light using within 1 year.
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fresh mango habanero orange bell peppers red onion garlic fresh cilantro fresh parsley lime white vinegar sugar salt
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19,148 |
Tomato and Cheese Mini-Pizzas
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Spread 1 tablespoon spaghetti sauce over each muffin half sprinkle evenly with parmesan cheese. top evenly with tomato slices and Canadian baqcon. Sprinkle muffin halves evenly with basil and mozzarella cheese. Bake at 400 degrees for 8 minutes or just until cheese melts and pizzas are thoroughly heated.
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English muffins parmesan cheese plum tomatoes Canadian bacon fresh basil part-skim mozzarella cheese
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149,992 |
Jungle Juice (Cucumber and Tomato Salad)
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Combine cucumber and tomatoes in serving bowl. In small mixing bowl add lemon juice garlic salt and olive oil. Whisk. Add to cucumber and tomatoes and stir. Refrigerate for 2 hours for flavors to combine. Serve with steak and fries. I like to dip pieces of dark rye bread into the juice for an extra taste sensation. Jungle Juice tastes even better the next day topped up with more cucumber and tomatoes if required.
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cucumber tomatoes garlic cloves salt extra virgin olive oil
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409,500 |
Glazed Whipped Squash
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lace 5 lb. hubbard squash cut in large pieces cut side down in 15x10x1" baking pan. Bake in 400* oven till tender 65-75 minutes. Scoop out pulp into mixer bowl. Whip pulp with 2 Tblsp. butter and 2 Tblsp. brown sugar. Turn mixture into large kettle or dutch oven; cook uncovered stirring occasionally over medium heat until mixture begins to thicken 5 to 10 minutes. Stir in raisins salt nutmeg and pepper. Cook 5 minutes more stirring frequently. Turn into serving dish. In a small saucepan heat 1 Tblsp. butter 1 Tblsp. brown sugar 1 Tblsp. corn syrup until sugar is dissolved. Stir in chopped pecans. Drizzle over squash.
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butter brown sugar golden raisin salt nutmeg pepper butter brown sugar corn syrup pecans
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467,509 |
Porcini Risotto
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Cover porcini mushroom with (at first) boiling water (about 150ml). Soak for about 30 minutes. Save soaking liquid for later but strain through a close meshed sieve or even coffee filter to avoid sand. Heat olive oil in a skillet add garlic chopped porcini mushrooms and chopped shallots. Add risotto rice and let fry for about 2 to 3 minutes. Add white wine (or Prosecco) and stir frequently until wine is absorbed by rice. Now alternately add hot(!) vegetable broth and procini soaking water. (Best 1 ladle at a time until liquid has been absorbed by rice.). Repeat until rice is cooked through but still of creamy texture. Stir frequently. (about 15-20 minutes). Now incorporate 2 TB butter parsley and parmesan. Salt and pepper to taste. Serve topped with parmesan shaves.
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risotto rice dried porcini mushrooms white wine vegetable broth shallots garlic cloves parmesan cheese butter olive oil parsley
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338,673 |
Shrimp Rockefeller Stuffed Mushrooms With Parmesan Crumbs
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Preheat oven to 425ºF. Prepare mushrooms by first removing and discarding the stems. Arrange caps on a baking sheet stemmed side up sprinkle insides with salt and roast 10 minutes. Flip caps over and roast 5 minutes more; remove mushrooms from oven; leave oven on. Saute shrimp in 1 T of oil in a skillet over medium-high heat just until pink about 2 minutes. Season with salt and pepper flakes; set aside. Combine cream cheese mayo and milk in a bowl. Add spinach 3 T parmesan tarragon lemon juice Worcestershire scallions and seasonings. Toss crumbs with 2 T Parmesan salt and pepper to taste in a small bowl. Stuff mushrooms placing 2 or 3 shrimp pieces in each cap. Top with a generous tsp of cream cheese mixture sprinkle with crumbs then bake until heated through and topping is golden about 8 minutes. Serve immediately.
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olive oil large shrimp button mushrooms salt red pepper flakes cream cheese mayonnaise milk frozen chopped spinach parmesan cheese fresh tarragon fresh lemon juice Worcestershire sauce scallions salt cayenne nutmeg olive oil parmesan cheese
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168,207 |
Chicken and Broccoli Mornay
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Heat oil in a large skillet. Add chicken and cook until lightly browned and no longer pink about 10-12 minutes. Add water sherry broccoli and soup. Bring to a boil. Add rice to the skillet and stir. Remove from heat and let stand for 5 minutes. Sprinkle with 2 tablespoons of the parmesan cheese. In a separate large saucepan melt butter over low heat. Stir in flour. Gradually add the half-and-half stirring continually until smooth. Boil for 1 minute. Add swiss cheese and remove from heat. Beat sauce with a wire whisk for 5 minutes. Beat in broth. Spoon chicken mixture in a serving dish. Pour sauce over chicken. Top with remaining parmesan cheese.
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chicken breasts cold water dry sherry chicken broth frozen broccoli quick-cooking rice parmesan cheese butter margarine flour half-and-half swiss cheese chicken broth
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