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276,796 |
Szechuan Garlic Chicken
|
hop chicken breasts into 2-inch square pieces. Mix marinade ingredients in a medium bowl. Add chicken; mix well. Let stand 20 minutes. Heat vegetable in wok over medium heat 1 minutes. Add chicken pieces. Stir-fry until chicken is almost cooked 3-4 minutes. Remove chicken draining well over wok; set aside. Remove all but 4 tablespoons oil from wok. Dissolve cornstarch in chicken broth to make a paste; set aside. Heat oil in wok over medium heat 1 minutes. Add cooked chicken garlic water chestnuts and bamboo shoots or carrots. Stir-fry about 2 minutes. Add salt sugar soy sauce and water. Cover and cook over low heat for 10 minutes. Add cornstarch paste. Stir-fry until sauce thickens slightly about 30 seconds. Stir in 1 teaspoons sesame oil. Serve hot.
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skinless chicken breast cornstarch chicken broth garlic sliced water chestnuts bamboo shoots carrot salt sugar soy sauce water dry sherry salt
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172,317 |
My Macaroni and Cheese
|
Heat oven 350. Boil macaroni until al dente. Drain. Rinse. Set aside. Heat butter in a saucepan. Whisk in flour. Cook 2-3 minutes or until toasted. Whisk in milk salt pepper and Tabasco. Simmer until thickened. Stir in cheddar. Remove from heat. In a large sprayed casserole layer macaroni sauce and Gruyere. Top with parmesan. Bake 30 minutes. YUM!
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macaroni butter flour evaporated milk salt white pepper Tabasco sauce sharp cheddar cheese gruyere parmesan cheese
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237,747 |
Spinach Artichoke Guacamole Dip
|
Combine all ingredients in a mixing bowl and mix. If you want it hot put in a baking dish and bake 350 degrees for 20 minutes. Serve cold or hot with taquitos of your choice. For added flavor add a few serrano peppers chopped(when you bake it the flavors incorporate and WOW is it great!
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sour cream mayonnaise artichokes garlic parmesan cheese
|
234,063 |
Hazelnut Truffles
|
Place ground hazelnuts and sifted icing sugar into a bowl add egg white and cream. Mix well. Melt chopped chocolate in top of a double saucepan over simmering water. Remove from heat add to hazelnut mixture and mix well. Spread mixture onto oven tray refrigerate until mixture is firm. Take teaspoonfuls of the mixture roll into balls and toss in the chocolate sprinkles or coconut. Store in the refrigerator.
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ground hazelnuts icing sugar dark chocolate coconut
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105,619 |
Nacho Cheese Dip
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Melt over low heat until all melted. Serve with nacho chips.
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parmesan cheese cheddar cheese green chilies Tabasco sauce
|
153,313 |
Pasta With Lemon and Shrimp
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OMBINE pesto and lemon peel in medium saucepan. Cook over medium-low heat stirring frequently for 6 to 8 minutes or until heated through. Transfer cooked pasta to serving plates. Top with sauce and shrimp. Sprinkle with green onion.
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medium shrimp reduced-fat basil pesto lemon peel green onions
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413,223 |
Mikey Likes It BBQ Sauce!
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Add all ingredients to a mason jar or some container that you can put a lid on and shake. Shake. Leave it sit on your counter or at room temperature for at least 1 hour.
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red wine vinegar apple cider vinegar spicy brown mustard tomato puree garlic powder onion powder paprika black pepper red pepper flakes salt
|
15,502 |
Jamaican Fudge
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Place all ingredients except vanilla into a medium-heavy saucepan. Warm over a gentle heat until the sugar has dissolved. Bring to a gentle boil and cook for about 20 minutes until it reaches the soft ball stage (120C) Remove from heat and stir in vanilla. Beat until the fudge is creamy and thick. Pour into a greased 9 inch square cake tin. Break into pieces when cold.
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butter golden syrup milk salt vanilla essence
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353,781 |
Blueberry Bundt Coffee Cake
|
Preheat oven to 325 degrees. In a large bowl beat together 1-2 minutes the cream cheese sugar vanilla extract and the eggs. Beat in the vegetable oil and then the cake mix until all is incorporated. Gently stir in the blueberries by hand. Pour the cake batter into a greased and floured 10-inch Bundt pan. Bake cake in oven for 45-55 minutes or until a wooden tooth pick inserted in center of cake comes out clean. (I baked my cake for 45 minutes as my oven does get quite hot.). After removing cake from oven let cake set in the Bundt pan for 10 minutes. Remove cake from pan and let cool completely before drizzling on the glaze. Mix the glaze ingredients together and drizzle it over the cooled cake. Refrigerate the cake until ready to serve. *Note: One (6 oz.) pkg. of fresh blueberries equals 1-1/4 cups of berries. Also when making the citrus glaze for the cake start out with 1 cup of the powdered sugar then add more if need be to get the right consistency. I found 1-1/4 cups was just the right amount for me but it does make quite a bit of the glaze.
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cream cheese granulated sugar vanilla extract eggs fresh blueberries powdered sugar vanilla extract
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93,839 |
Sherried Sweet Potatoes
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Combine all ingredients and beat with a mixer until fluffy. Turn into a buttered 1½ quart casserole and bake at 375° 45 minutes. Serve hot.
|
mashed sweet potatoes sugar butter salt ginger nutmeg dry sherry milk
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349,687 |
Harvest Pumpkin Cookies
|
Preheat oven to 375 degrees. Combine flour baking powder cinnamon baking soda salt and allspice in medium bowl. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in pumpkin eff and vanilla. Gradually add flour mixture. Beat at low speed until well blended. Stir in chopped pecans and cramberries. Drop heaping tablespoons of dough 2 inches apart onto ungreased cookie sheets. Flatten slightly with back of spoon. Press one pecan half into center of each cookie. Bake 10 to 12 minutes or until golden brown. Let cookies stand on cookie sheets 1 minute transfer to wire racks to cool completely. Store tightly covered at room temperature. Freeze up to 3 months.
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all-purpose flour baking powder ground cinnamon baking soda salt ground allspice butter sugar solid pack pumpkin egg vanilla pecans dried cranberries pecan halves
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46,597 |
Marinade for Beef
|
Combine all ingredients in a glass deep or large zip-lock bag and mix well. Add beef and marinate for several hours. Grill steaks basting with marinade to desired doneness or place roast along with marinade in a baking dish and bake@ 350 degrees for 40-50 minutes for rare. If whole tenderloin (4-6 lbs) cook 45-60 minutes@ 425 degrees for rare (140 degrees). I bake the tenderloin@ 350 degrees for about 2 hours for medium well. Let sit about 10 minutes before slicing.
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soy sauce Worcestershire sauce dry mustard black pepper apple cider vinegar fresh garlic lemon juice beef tenderloin
|
50,427 |
Hoppin' John - Cajun Style
|
Fry bacon drain on paper toweling; crumble and set aside. Reserve 2 tablespoons grease. In a medium sized mixing bowl combine rice water tomato juice tomatoes onion seasonings (liquid and dry) and bacon drippings. Pour into a 2 quart buttered casserole; cover tightly. Bake at 350* for 1 hour. Uncover stir and toss lightly with black-eyed peas. Top with crumbled bacon pieces. Cover and bake for about 30 more minutes. Garnish with parsley if desired.
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bacon water tomato juice stewed tomatoes onion salt Worcestershire sauce Tabasco sauce bacon drippings butter black-eyed peas parsley
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99,310 |
Lemongrass Seafood Curry
|
Heat peanut oil in a large sauté pan over medium heat. Add garlic and lemongrass pieces until fragrant and golden. Add red bell pepper strips and sauté for about 30 seconds – 1 minute just until slightly tender. Add the can of bamboo shoots and 1-4 tbsp curry paste (depending on how hot you like it) as well as the fish sauce. Mix around in pan to coat everything evenly with paste. Shake can of coconut milk well open and slowly add it to the pan. Bring liquid to a simmer for about 4-5 minutes to let the lemongrass release its flavor. Next add 1-½ lbs of the seafood of your choice. Cover and simmer for about 5 minutes or until seafood is cooked through. If you can try and remove the lemongrass pieces before serving they are a bit woody. Before serving toss with shredded basil and chopped cilantro. Serve in bowls over basmati rice.
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garlic lemongrass red bell pepper bamboo shoots red curry paste fish sauce scallops light coconut milk fresh basil leaf fresh cilantro basmati rice
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502,841 |
Coconut Sauce (Cambodian for ZWT-9)
|
Place all ingredients in a sml saucepan bring to simmering point & cook over low-heat for 10-15 min or until the sauce thickens. Serve w/puddings -- Can also be served as a dressing for vegetables fish & meats.
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coconut milk sugar cornstarch salt
|
122,134 |
Dan's Lemon, Onion and Garlic Chicken
|
Melt butter and add the olive oil lemon juice rosemary garlic salt salt & pepper. Take chicken breasts & marinate in mixture. Place in the refrigerator for a minimum of 30 minutes. Remove chicken from refrigerator. Preheat BBQ. Leave chicken at room temperature for 15 minutes. Place each piece of chicken on separate piece of aluminum foil. Cut lemon into 8 slices. Place 2 lemon slices 1/4 of the onions and 1/4 of the garlic under each chicken breast and then place 2 lemon slices 1/4 of the onions and 1/4 of the garlic on top of each chicken breast. Wrap the foil securely around each piece of chicken. Place foiled chicken on grill and BBQ on hot coals for 8 minutes. Flip over and BBQ the other side for 8 minutes. Ready to serve.
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chicken breasts olive oil lemon juice garlic cloves onion rosemary salt pepper lemon butter
|
489,967 |
Julie's Sauerkraut Soup
|
Dice up 2 slices of bacon and fry in bottom of stock pot until it starts to get crispy. Add 1 white onion diced and 1 tsp minced garlic. Cook until onion starts to soften. Add 1 pound smoked polish sausage sliced and cook until slices start to brown. Add 3 large carrots peeled and chopped and 5 medium potatoes peeled and chopped. Add 6 cups reduced sodium chicken broth and 6 oz can of tomato paste. Stir well. Add 32 oz sauerkraut drained of liquid stir well. Bring to boil. Reduce heat cover and simmer for 4 hours.
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bacon garlic Polish sausage carrots potatoes reduced-sodium chicken broth tomato paste sauerkraut
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96,769 |
Pasteis De Carne (fried Pastries With Meat Filling)
|
To prepare the pastry sift the flour and salt into a bowl. Add the melted shortening and warm milk and water. Mix to a smooth dough and cut into 2 pieces. To prepare the filling heat the oil in a frying pan add the onion and garlic and fry for 5 minutes until soft and golden. Add the tomatoes ground beef and salt. Simmer for 20 minutes until almost dry. Remove from the heat. Add the chopped parsley egg cheese and olives and mix well. To assemble pastries roll out the pastry on a floured board to 1/8 inch thickness. Cut 12 4 inch circles from each piece 24 circles. Place 1 tablespoon filling on each circle and moisten around the edge with warm water. Fold over and seal the edges well. Deep fry in preheated 375f degree oil for 4 to 5 minutes until golden and crisp. Remove with slotted spoon and drain on absorbent paper towel. The pastries are also delicious cold and make good picnic fare. They may also be made without the ground beef. Variation to replace ground beef use finely chopped ham chopped chicken or shrimp.
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flour salt shortening milk hot water onion garlic tomatoes ground beef salt parsley hard-boiled egg mozzarella cheese green olives
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339,783 |
Qaubuli Palau (Yellow Rice With Carrots and Ground Beef)
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Rinse the rice several times in cold water until the water runs clear. Add fresh water and leave the rice to soak for at least half an hour. Preheat oven to 325. Heat 2 tablespoons of oil in a large pan and add the onions; stir and cook until brown. Remove the onions and set them aside. Add ground beef to the hot oil. Brown the meat. Add one cup of water and salt and pepper to taste. Bring to a boil then lower the heat cover and simmer until the meat is tender. After the meat is cooked remove it from the broth and set it on a plate. Grind the onions to a pulp and add them to the meat broth. Wash and peel the carrots and cut into pieces the size of matchsticks. Heat 2 tablespoons of the oil in a small pan and add the carrots. Cook gently until the carrots are lightly browned and tender (adding a little water which will evaporate during cooking). Add the raisins and cook gently until they begin to swell. Remove the raisins and carrots from oil. Bring 5 cups of water to a boil in a pot and add 1 teaspoon of salt. Add the rinsed rice to the boiling water. Parboil for 2 to 3 minutes then drain in a large sieve. Pour the rice into a large casserole and sprinkle with garam masala and saffron. Measure ¾ cup of the reserved meat juices and pour over the rice stirring once. Place the cooked meat on one side of the pan and the carrots and raisins on the other adding the reserved oil cook for 25 minutes in the preheated oven. To serve remove the carrots and raisins and set aside. Place the rice on a serving platter. Top the rice with the meat then garnish with the carrots and raisins.
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basmati rice olive oil onions ground beef salt pepper carrots raisins garam masala mixed spice Baharat Spice Blend saffron
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401,713 |
Anchovy Butter Sauce
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Sauce -- Now I like to use the same pan I cook the seafood or chicken in but you can just make it in a small sauce pan if you want. Either works very well. In the pan heat to medium high heat and melt the butter. Then stir in the anchovies and mash with a fork as they cook. You only need to cook them just a couple of minutes. Then stir in the wine garlic capers pepper and 1 lemon slice and squeeze slightly. Just cook another 2-3 minutes and remove from the heat. Stir in the parsley and remove the lemon slice. Serve -- Just garnish your dish with one of the lemon slices and pour the butter sauce over your dish. A little pinch of paprika gives it nice color and a little spice to the sauce.
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anchovies white wine butter capers garlic lemon fresh parsley pepper paprika lemon slice
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52,987 |
Raspberry-champagne Granita
|
Place the raspberries and lime juice in a blender; process until smooth. Combine water sugar and champagne in a medium saucepan bring to a boil. Reduce heat; simmer 1 minute or until sugar melts. Remove from heat stir in raspberry puree. Pour the mixture into a large shallow baking dish. Cover and freeze 8 hours. Remove dish from freezer and let stand for 5 minutes. Scrape entire mixture with a fork until fluffy.
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fresh raspberries fresh lime juice water sugar
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292,838 |
Mexican Queso Dip
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Brown sausage drain well and set aside. Cut Velveeta cheese into 1 inch cubes. Add cooked sausage cubed cheese picante sauce and milk into slow cooker on medium heat. Stir occasionally until melted. Enjoy.
|
Velveeta cheese breakfast sausage milk tortilla chips
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429,316 |
Mango & Radish Salad With Lime Dressing
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Arrange mango cucumber and radishes on a platter. Whisk together lime zest and juice oil and sugar. Season with salt. Drizzle dressing over salad and season with salt again.
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mango English cucumber radish lime zest lime juice extra virgin olive oil brown sugar salt
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370,595 |
Spanish Squid Tapas
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Preheat the oven to 425 degrees. Heat the olive oil in a small casserole add the onion and cook slowly until the onions are transparent and melting away. Add the garlic stir and add the olives and cook for 2 minutes. Stir in the saffron the tomato paste the wine and the fish broth. Cook for 5 minutes to bring the flavors together before pouring the whole mixture into a preheated earthenware dish (a Spanish cazuela) add the squid to the dish give 1 more stir to combine and put the whole dish into the oven for 35 to 40 minutes. Remove from the oven taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta.
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olive oil onion garlic Spanish olives saffron tomato paste white wine squid
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375,861 |
Yankee Banana Bread
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Preheat oven to 350F and lightly grease/flour three one-pound cans. Mix dry ingredients together; stir in remaining ingredients. Turn into prepared pans and bake 45 minutes or until loaves test done. Cool 10 minutes; turn out of cans and serve warm with butter.
|
whole wheat flour cornmeal baking soda salt buttermilk molasses dates
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429,422 |
Sole and Wild Mushrooms With Saffron Sauce
|
Preheat oven to 400F (200C). Cut each filet in half lengthways. Sprinkle with salt and pepper and roll up. Use a little of the butter to grease a baking pan that is just large enough to hold the fish rolls in a single layer. Place rolls in baking dish and pour fish stock over them. Cover tightly with foil and bake 12-15 minute or until just cooked through. Don't overcook. Place remaining butter in a saute pan and when foaming add the sliced mushrooms. If using chanterelles cut large ones in half or in quarters. Saute mushrooms for about 4 min. seasoning them with salt and white pepper. Remove from heat and keep warm. Carefully remove fish from baking dish and place on heated serving platter. Strain liquid in baking dish into a small pan and add saffron threads to it. Cook over high heat until reduced to 1 cup. Stir in the cream and let the sauce bubble gently once or twice. Beat egg yold with a fork. Temper and add to cream sauce. (Temper: First add a couple of tablespoons of the hot cream sauce to the egg yolk in the bowl mix well and then add it all into the cream sauce in the pan. This is so that the eggs don't become scrambled). Cook sauce over very low heat for 1-2 minutes until slightly thickened. Taste for seasoning. Add mushrooms into the cream sauce and pour all over the fish. Serve.
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sole fillets butter saffron thread white pepper fresh parsley
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353,950 |
Yoshinoya Style Teriyaki Chicken and Vegetable Bowl
|
Cook rice according to directions. Slice onion thinly. Cut chicken into bite-sized pieces removing bones. Put soy sauce sugar mirin sake ginger juice and garlic in a pan. Add onion slices in the pot and simmer for a few minutes. Boil enough water for 1/2 package of frozen carrots broccoli and cauliflower. When water is at a boil add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done (3-4 minutes) drain them. Add chicken and drained vegetables into the pan and simmer for a few minutes. Serve hot steamed rice in a deep rice bowl. Put the chicken and vegetable topping on the top of rice. Place some beni shoga on the top if you would like.
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rice chicken thighs chicken breasts onion cabbage pickled ginger soy sauce mirin sugar ginger juice garlic clove
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484,817 |
Tortilla Soup
|
n a slow cooker combine the oil onion garlic vegetables broth and soup. Allow it to cook on low for about six hours. Right before you're ready to serve the soup make a batch of tortilla chips. Serve the soup alongside the chips which can be used in lieu of spoons! Cheese and cilantro add to the flavor but are optional.
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onion garlic cloves tortilla chips cilantro
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201,455 |
The Chicken Curry That You Crave
|
Make the Curry by putting all the Curry ingredients in the blender and blending them until they make a smooth sauce. Reserve til needed. Heat the oil in a 5 quart pot. Toss the chicken the ginger/garlic paste and the spices in the pot for about 4-5 minutes. Pour the Curry on top of the chicken. Fill the Blender with 1/2 cup water and stir around to catch any sauce that didn't come out. Then pour the water over the chicken. Bring the Curry to a boil. Cover reduce heat and simmer for about 45 minutes or until chicken pieces start to seperate from bones. Serve with yogurt and either basmati rice or bread. Enjoy :).
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roasting chicken cinnamon stick cloves cardamom pods chili powder salt ground cumin turmeric water tomato sauce plain yogurt
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308,871 |
Satisfying Ham and 18 Bean Soup (Crock Pot)
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Sort and wash beans; place in crockpot. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Combine rest of ingredients. Cook on high for 2 hours then lower the heat to low and cook for 4 hours (or cook for 8 hours on low). Remove ham hock and let cool for 15 minutes. Remove the bay leaf. Take a stick blender and puree some or all of the soup. Chop the ham in bite size pieces and add back to the soup. Taste for seasoning and correct at this point.
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onion chicken broth garlic cloves carrots celery dried basil dried oregano dried thyme kosher salt fresh ground black pepper ham hock tomatoes bay leaf lemon juice
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218,778 |
Lime Cheesecake
|
Preheat the oven to 350 degrees F. Using large pieces of heavy-duty aluminum foil wrap the bottom and sides of a 9-inch springform pan two or three times to ensure that it's water proof as you will be baking the cheesecake in a water bath; set aside. Place the cookies in a food processor and process the cookies until they're finely ground (about 30 seconds). Add the butter and pulse 10 to 15 times. Dump the cookie crumbs into the springform pan and using your hands spread the cookie crumbs in an even layer across the bottom of the pan only (not up the sides). Place the prepared crust in the refrigerator while you prepare the filling. Place the cream cheese in a food processor or mixer and mix until smooth. Add the sugar and mix well. Add the eggs and the egg yolks one at a time and mix well after each addition. Add the lime juice and mix well. Pour the cheesecake batter into the prepared pan. It will be liquidy. Place the cheesecake inside a large shallow roasting pan. Pour hot water inside the pan until it reaches half-way up the sides of the springform pan with the cheesecake. Carefully put the cheesecake in the oven. Bake the cheesecake for 50 minutes and then check it. The cheesecake is done when it's set but not firmly set so that it's still jiggly in the middle (the cheesecake will set further as it cools). Remove the cheesecake from the oven and immediately remove it from the water bath. Carefully peel off the aluminum foil and set the cheesecake to cool on a wire rack. Once cooled place the cheesecake in the refrigerator until ready to serve.
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unsalted butter cream cheese sugar eggs limes juice of
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424,019 |
Tamilian Shrimp Curry
|
Wash srimp. Remove veins and remove shells. Bring water to a boil in a pot. Add chopped onion and tomato (I may fry it in a little oil first until soft). Grind shredded coconut cumin turmeric black pepper & ground coriander in a spice or coffee mill. Add this spice mixture and the fresh ginger to the boiling pot of water onion and tomatoes. Add the shrimp and cook covered over a low heat for 15 minutes. Heat oil in a small frying pan and fry fennel seeds until (reddish) brown then add the curry leaves and green chilli. When shrimp is cooked pour in fennel mixture. Check for salt. The consistency should be watery like sambar. Coastal region shrimp kulambu (not sure of this words meaning I think it means easy curry) is ready! Serve hot with plain steamed rice.
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shrimp water cumin turmeric whole black peppercorns ginger green chilies onion fresh tomato sea salt fennel seed curry leaves
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369,165 |
The Night the Lights Went out Breakfast Bake
|
Pre heat oven to 350 degrees F. Place frozen hash browns in a single layer in a lightly greased 9\" x 13\" baking dish. Trim hash browns to fit if needed. Sprinkle with the cheese and cooked sausage. In large bowl beat the eggs with the milk and add the salt and mustard. Pour the egg mixture over the hashbrowns. Cover the dish with foil and bake for 1 hour. Or you can cover with foil and put in fridge overnight. Uncover and bake an additional 15-20 minutes or until center is done. Serve hot.
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hash brown patties sharp cheddar cheese breakfast sausage eggs milk salt dry mustard
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515,649 |
Lemon Delight Cookies
|
Beat butter in a large bowl with an electric mixer until smooth. Add sugar and beat until well blended. Add egg lemon juice vanilla extract and lemon peel until blended. In a separate bowl combine flour baking soda salt and nutmeg. Gradually combine the dry ingredients into the butter mixture at low speed blending well after each addition. Shape dough into 2 logs about 1 1/2 to 2 inches in deameter. Wrap each log in plastic wrap adn refrigerate 2 - 3 hours. They can be stored for up to 3 days in the refrigerator or in the freezer for a later time. Preheat oven to 350 degrees and place parchment paper on a cookie sheet and spray with cooking oil. Slice the cookies 1/2 inch thick coat them with powdered sugar and place them 1-inch apart on the cookie sheet. Bake about 15 minutes or until the edges are lightly brown. Transfer to a wire rack to cool. Store them in an airtight container. If you have a sweet tooth you can also dip the cookies again in powdered sugar before serving them.
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butter sugar egg lemon juice vanilla extract lemon peel all-purpose flour baking powder salt nutmeg powdered sugar
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202,342 |
Tikka Paneer With Sweet Chili Dip
|
Put the flour turmeric and curry powder into a bowl add paneer and mix until coated. Heat oil and fry cheese until golden-brown Drain cheese and season with salt and freshly ground black pepper. For the dip put all of the ingredients except the cilantro into a saucepan and heat through for 5 minutes then stir in cilantro. To serve place the paneer onto a plate along with the dip in a small bowl.
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plain flour turmeric curry powder panir salt cracked black pepper cilantro white wine white wine vinegar spring onions honey salt black pepper fresh cilantro
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384,366 |
Lingonberry / Cranberry Strawberry Conserve
|
Sterilize canning jars and prepare lids. Open liquid pectin pouch and stand upright in cup or glass. Grind lingonberries. Cut orange into quarters remove seeds grind. Combine ground fruits crushed strawberries water and sugar in large saucepan stir to blend. Cook over medium heat stirring constantly. Bring to rolling boil. Boil hard for 1 minute stirring constantly. Remove from heat and at once stir in liquid pectin. Quickly skim off foam. Immediately pour into hot canning jars leaving 1/4 inch headspace. Wipe jar rims and add prepared two-piece lids Process 5 minutes in boiling water bath.
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cranberries orange strawberries water sugar
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366,897 |
10 Step Easy Cheesy Omelet
|
Crack the eggs into a bowl. Add anything else you would like in the omelet. Add the splash of milk and whisk until yolks are broken. Put the bowl in the microwave for 1 minute.(or longer depending on your watts). Check on the bowl every 30 seconds. Peel the string cheese. Take out the bowl and put the omelet on a plate. Sprinkle on the cheese and put in the microwave for 30 seconds so cheese can melt. Take out plate and drizzle on ketchup hot sauce or salsa. ENJOY!
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eggs 2% low-fat milk bell pepper salsa
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293,690 |
Spicy Texas Cilantro Chicken
|
In a small bowl combine 2 tablespoons of the lime juice vinegar and oil; mix well. Place chicken in a shallow pan. Pour marinade over chicken stir to coat. Cover dish with plastic wrap; refrigerate for at least 30 minutes. (go do some pilates or take a shower or something :D). Remove from fridge and add green pepper strips red onion wedges and one jalepeno. Preheat the oven to 350. Bake for 25-30 minutes. Combine together 1/2 chopped red onion 1 jalepeno pepper remaining 2 tablespoons lime juice chopped tomatoes and cilantro. Mix well. Remove chicken and veggies from heat and top with cilantro mixture. Serve with black beans and spanish rice. TIP: If you do not like spicy seed the jalepenos first. The flavor will still be delicious.
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boneless skinless chicken breasts green bell peppers red onion red onion fresh lime juice red wine vinegar olive oil tomatoes fresh cilantro
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495,633 |
Pineapple Kung Po Chicken
|
pray non-stick pan and brown chicken on both sides. While chicken browns seed and chop the bell peppers. Seed and quarter the chili peppers. Remove the chicken from the pan and chop it. Return chicken to pan. Add all other ingredients. Simmer for 30 minutes. Serve over fluffy rice.
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boneless chicken breasts pineapple chunks red chili peppers red bell pepper ginger white pepper salt
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54,496 |
Rubbed & Garnish Oven Roasted Chicken
|
Heat oven to 400 degrees. Mix together rub ingredients in a small bowl. Rub mixture on chicken halves. Place chicken halves on a lightly oiled 15 x 10 inch jelly roll pan. Bake for approximately 20 minutes. Serve.
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ground cinnamon chili powder brown sugar kosher salt fresh ground black pepper olive oil garlic boneless skinless chicken breast halves salsa sour cream green onion
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210,522 |
10 Minute Spinach and Artichoke Dip
|
Preheat oven to 325. Chop artichoke hearts. Squeeze excess water from spinach. Mix all ingredients in a large bowl. Spread into a small glass baking dish and bake for 15-20 minutes or until dip is hot. Eat with tortilla chips or veggies.
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frozen chopped spinach canned artichoke hearts mayonnaise sour cream mozzarella cheese parmesan cheese garlic cloves
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303,209 |
2 Olive Tapenade
|
put 1/4 cup lemon juice and all remaining ingredients (except baguette) into food processor. use a crushed ice or other chopping setting to blend until all ingredients are medium to finely chopped and mixed. add remaining lemon juice as needed to keep blades and mixture flowing smoothly. place in a bowl serve with toasted baguette slices.
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garlic cloves lemon juice black olives kalamata olives parsley green onions fresh basil leaves parmesan cheese olive oil baguette
|
99,852 |
Moroccan Beet Salad
|
Place water in a 3-quart saucepan and bring to a boil. Add beets and simmer until beets are tender when pierced with a fork about 45 minutes. Cool peel and cut beets into bite-size pieces. Place in a serving bowl. Place lemon juice garlic cumin and salt and pepper to taste in a small bowl. Whisk in olive oil then toss with beets. Let sit a few hours. Just before serving sprinkle with parsley.
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beets garlic cumin extra virgin olive oil fresh parsley
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94,722 |
Peach and Cilantro Salad
|
Slice peaches into slices or thick chunks. You can dice them to make a salsa style salad. Add all ingredients together. Mix well and chill for a few hours. Simple side dish for summer barbeques.
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cilantro onion green pepper
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492,803 |
Corn and Roasted Red Pepper Salad
|
Combine first 6 ingredients in a large bowl. Combine remaining ingredients in a small bowl stirring with a whisk. Drizzle lime juice mixture over corn mixture and toss well.
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fresh corn kernels roasted sweet peppers plum tomato shallot fresh flat-leaf parsley lime rind fresh lime juice olive oil salt black pepper
|
337,924 |
Porcupine Meatballs
|
inse rice. Combine meat rice salt pepper and onion. Shape into 24 small balls. Heat soup mixture until it boils. Place meatballs in boiling mixture. Cook at 200° in covered skillet and simmer until tender; about 1 ½ hours.
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ground beef salt pepper onion long grain rice water
|
502,851 |
Tangy Ranch Dip Duo
|
Using the side of a knife mash the garlic with a pinch of salt to a smooth paste. Transfer the garlic to a bowl and whisk in the yogurt mayonnaise buttermilk and pepper. Season with salt. Divide the dip into two bowls. In a small skillet cook the oil tomato paste and harissa over moderately low heat stirring until lightly browned 2 minutes. Let cool slightly then whisk the mixture into one bowl of dip. Serve the dips side by side.
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garlic cloves salt mayonnaise buttermilk fresh ground pepper canola oil tomato paste harissa
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351,613 |
BLT Egg Wrap
|
Cook bacon in non-stick skillet over medium heat or in microwave until crisp; fold in half and set aside. Wipe skillet clean. Whisk together egg onion powder salt and pepper in small bowl. Pour mixture into skillet; cook stirring slightly over medium heat. As mxture begins to set gently move spatula across bottom and sides of skillet to form large soft curds. Cook until eggs are thickened and no visible liquid egg remains but are still moist. Spread tortilla with mayonnaise. Place lettuce on top. Add bacon egg and tomato. Fold wrap and serve.
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egg onion powder low-fat tortilla low-fat mayonnaise lettuce tomatoes
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42,035 |
Gingerbread Pancakes
|
Sift together flour salt baking powder baking soda ginger cinnamon and allspice. In a separate small bowl beat the eggs buttermilk oil and molasses together. Stir wet ingredients into flour mixture just until moistened leaving it a little lumpy. Heat a large skillet or griddle over medium heat and oil it lightly or coat with a small amount of shortening. Add batter approx 1/4 cup at a time to the griddle but do not crowd. Cook until bubbles appear and edges begin to brown then turn them and cook the other side until lightly browned on the bottom. Transfer cooked pancakes to a platter and keep warm until all are cooked. Serve with chunky applesauce or apple pie filling and whipped cream if desired; also goes good with poached pears.
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all-purpose flour salt baking powder baking soda ground ginger cinnamon allspice eggs buttermilk molasses
|
8,637 |
Coffee Diabolique
|
Heat orange and lemon rinds spices sugar and brandy muddling with the bottom of a ladle. When hot light the brandy burn off and add the coffee. Serve in demitasse cups.
|
fresh lemon rind cinnamon sticks cloves cognac brandy
|
38,143 |
Devil Wings
|
In a large (2 gallon) resealable freezer bag mix pepper sauce and dressing. Reserve 1 cup for basting and dipping. Add chicken wings to bag seal and refrigerate at least 2 hours. Turn bag frequently while marinating. Bake wings at 350 for 45 minutes basting with the reserved sauce.
|
cayenne pepper sauce chicken wings
|
342,190 |
Truffled Roasted Mushrooms on Garlic Polenta
|
Preheat oven to 500°F Bring milk garlic pepper and salt to a boil over medium heat. Slowly whisk in cornmeal stirring occasionally for about 10 minutes. Transfer to a small sheet pan and smooth with a spatula. Set aside to cool. Toss mushrooms with truffle oil salt and pepper on a large sheet pan. Roast until tender 7 to 10 minutes. Use a 2-inch round cookie cutter to cut polenta into rounds. Sear both sides in a hot pan over high heat for 1 minute. Arrange polenta rounds on a platter and top each with roasted mushrooms. Grate cheese over tops. Garnish with basil and balsamic glaze. Serve at room temperature.
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milk garlic ground black pepper sea salt cornmeal shiitake mushroom Fontina cheese fresh basil
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370,309 |
Ginger Crunch Slice
|
Preheat oven to 180°C. Base:. Place flour sugar ginger and baking powder in the bowl of a food processor and pulse to combine. Add butter and process until mixture resembles fine breadcrumbs. Press into a 20cm x 30cm tin lined with non-stick baking paper.* Bake for 35-40 minutes or until golden and firm to the touch. To make the ginger icing:. Place the butter golden syrup and ginger in a saucepan over medium heat and cook for 2-3 minutes or until the butter is melted. Stir through the icing sugar and pour immediately over the slice. Refrigerate for 1 hour or until the icing is set. Slice to serve. * The flour mixture will be quite crumbly when you press it into the tin but it comes together as it cooks and as the butter melts.
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plain flour caster sugar ground ginger baking powder butter butter golden syrup ground ginger icing sugar
|
424,025 |
Shrimp and Melon Gazpacho
|
First make a court bouillon-poaching liquid for the shrimp. Bring broth to a boil in saucepan over medium heat. Poach shrimp in shells until just pink 2-3 minutes. and use a slotted spoon to remove to platter to cool. Strain and reserve court bouillon and let cool. You'll add it to the gazpacho later. While shrimp are cooling in a large bowl fold together cucumbers tomatoes jalapeno pepper onion tomatillos melons and juice of one lemon. Add 1 tablespoon of the chives and the cooled court bouillon; stir to combine. Peel shrimp and dice small reserving 6 shrimp to be halved lengthwise for garnish. Stir diced shrimp into fruit /vegtable mixture and season to taste with salt and pepper. Chill well. If you use this as an hors d;oeurve serve in small bowls to 18-24 guests. If you use this as an appetizer serve in soup bowls to 6 guests. Irvine suggests arranging 2 shrimp halves on surface of each appetizer serving tails to center and sprinkling with remaining chives to garnish.
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vegetable broth shrimp cucumbers red onion honeydew melon cantaloupe chives
|
94,790 |
Crock Pot Pasta E Fagioli
|
Heat nonstick frying pan over medium heat. When hot use Pam to coat the pan. Saute onion for about 1 min add garlic saute 1 minute Add sirloin cumin salt and pepper. Cook until cooked. In Crock Pot add everything together (EXCEPT PASTA) including meat mixture. Cook for 8-10 hours on a low setting. Add pasta just before you serve.
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onion clove ground cumin diced tomatoes beef broth water carrot celery red kidney beans navy beans great northern bean oregano basil thyme elbow macaroni
|
94,894 |
Citrus Chicken Salad
|
Cook and stir chicken in the 1/4 cup of lemon dressing on med-high heat 8 min or until chicken is cooked through. Toss chicken greens and oranges all together in a large bowl. Drizzle with remaining 3/4 cup dressing.
|
boneless skinless chicken breast mandarin oranges
|
122,089 |
Baked Enchiladas
|
Heat the oil in a large frying pan add the onions peppers and half of the chili and cook on high for 5-8 min stirring until the peppers are tender. Add the toms and half of the coriander and simmer for 2 more minutes. You want the veggies to be wilted and soft. Lay the tortillas on a work surface. Get out a shallow oven proof dish. Chop a third of the cheese into chunks and set aside. Finely grate the rest of the cheese and mix with the crème fraiche and the remaining coriander and chili. Spoon the pepper mixture on the tortillas top with a spoonful of the refried beans then some diced cheese. Roll them up like pancakes and place them seam side down in the dish in a single layer. Spread over the crème fraiche mixture. Bake in a preheated 190C oven for 25 minutes.
|
olive oil red onions red chile chopped tomatoes fresh coriander flour tortillas cheddar cheese creme fraiche
|
142,198 |
My Best "original" Bloody Mary
|
Mix all of the ingredients together in a large pitcher except the celery and lime wedges. Add plenty of ice. If you use the celery process it very finely. Then take a clean piece of cloth or a dish towel and place celery in the middle. Wrap the cloth around the celery and squeeze while twisting for the juice. Add the juice to the mix. I know this may seem time consuming though in my opinion the flavor is more fresh and appealing than using celery salt. Garnish with lime wedges or any of the myriad garnishes you like for bloody mary's sit back relax and enjoy!
|
tomato juice Worcestershire sauce lime juice Tabasco sauce sweet paprika salt fresh ground black pepper lime wedge celery ribs
|
423,681 |
Moroccan Shallot Relish
|
Combine all ingredients except salt and pepper in a bowl and toss to mix. Add salt and pepper and toss again. Best served within 2 hours of being made.
|
shallot flat leaf parsley olive oil fresh lemon juice salt pepper
|
14,852 |
Mixed Vegetable Salad with Peanut Sauce (Gado-Gado)
|
(a variety of the following): cabbage in 1-inch squares; bean sprouts; carrots sliced or julienned; green beans in 2-inch pieces; potatoes or sweet potatoes in large dice; sliced cucumbers; watercress sprigs; tomato wedges. This is from a new cookbook I just got. Haven't tried this recipe yet but it looks dead on. This is a rather free-form salad of lightly cooked vegetables; the exact contents depend on what is available. What makes it gado-gado is the dressing a creamy peanut sauce. Remove tofu from package and drain. Place on a plate lined with cloth or paper towels top with another layer of towel and an inverted plate and place a weight of a pound or more on top. Let stand for 30 minutes unwrap and discard liquid. Cut tofu into bite-sized squares or triangles and sprinkle with kecap manis. Fry in 350F oil until golden brown and puffy; transfer to paper towels to drain. Reserve oil to cook peanuts. One at a time blanch vegetables in lightly salted water rinsing them in cold water to stop cooking as soon as they reach the desired degree of doneness. Cabbage and bean sprouts require only a few seconds; carrots green beans and potatoes may take several minutes depending on size and tenderness. Do not blanch cucumbers watercress and tomatoes. use them raw. Place Gado-Gado Sauce in a small bowl in the center of a large platter. Arrange vegetables on platter around sauce. Garnish with wedges or slices of hard-cooked egg and fried onion flakes. To serve spoon some sauce onto each plate and dip vegetables into sauce. Serves 4 to 6 with other dishes. --------------GADO-GADOSAUCE----------------. To prepare sauce in a mortar: Pound garlic shallot galangal shrimp paste and chile to a paste. To prepare sauce in a blender: Chop together in a 1-cup jar. In a wok or deep skillet heat oil over medium-high heat until a peanut sizzles on contact. Fry peanuts until lightly browned; transfer to paper towels to drain. When peanuts have cooled grind in a mortar or food processor to a coarse grainy paste adding a little oil if necessary to facilitate blending. (May be made up to a week ahead and stored covered in refrigerator.) Remove all but 2 tablespoons oil from pan and reserve for another use. Return pan to medium-low heat and add pounded mixture. Cook until quite fragrant but do not burn. Add peanuts sugar and coconut milk and bring to a boil stirring. Simmer until thick and season to taste with salt and lime juice. Allow to coot to room temperature before serving.
|
firm tofu ketjap manis egg garlic shallots galangal ground galangal dried shrimp paste sambal oelek raw peanuts brown sugar palm sugar coconut milk salt lime juice of
|
305,261 |
Truck Stop Pancakes
|
In a large bowl whisk together the eggs milk butter and buttermilk. Combine the flour baking powder baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary. Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side. Continue with remaining batter.
|
eggs milk butter buttermilk all-purpose flour baking powder baking soda salt sugar
|
279,373 |
Spicy-Hot Cole Slaw
|
Dice cabbage green pepper red pepper jalapenos and onion. Place in large bowl. In small bowl mix together salt sugar oil vinegar and water. Mix well. Pour over cabbage peppers and onions and mix thoroughly. Cover and refrigerate overnight. Before serving mix well.
|
cabbage green pepper onion salt sugar vinegar cold water
|
138,691 |
Fresh Fruit Fiesta Bars
|
Preheat oven to 375 degrees. Base: In a bowl mix together flour rolled oats and cinnamon. In another bowl beat butter and sugar until smooth and creamy. Blend in flour mixture. Set aside 1 ¼ cups of mixture. Press remainder evenly into 13 by 9 inch ungreased cake pan. Bake in preheated oven for 15 minutes. Topping: In a bowl mix together oranges banana apples raisins orange juice and cinnamon. Spread topping evenly over warm base leaving a space about a ¼ inch from the edges. Sprinkle reserved base mixture over top patting down gently. Bake 15 to 20 minutes longer or until golden brown. Place pan on a rack to cool completely then cut into bars.
|
all-purpose flour old fashioned oats ground cinnamon butter margarine brown sugar canned mandarin oranges banana apple raisins ground cinnamon
|
384,657 |
Absolutely the Best Kielbasa, Pork Steak and Sauerkraut There Is
|
melt butter in a roaster sautee onions until soft. add the pork steak and brown on each side. Add the remaining ingredients to the roaster. Stir to incorporate all ingredients Bake covered in a 300 degree oven for at least 3 hours. Stir occasionally. If using a crockpot after browning onions and pork steak place all ingredients in crockpot and cook for 8-10 hours on low heat.
|
butter onion sauerkraut kielbasa fresh mushrooms water
|
316,503 |
Yummy Fruit Pizza With Orange Glaze
|
Roll out cookie dough flat onto a prepared greased cookie sheet. I used my 12 inch pizza stone. Bake by instructions. This is very good with a chewy texture. Be sure not to over bake. Mix in a mixer cream cheese and powdered sugar until fluffy. Slice the assorted fruit while cookie is baking. Allow cookie to cool then spread cream cheese over dough. Arrange fruit over cream cheese. Glaze: Combine orange juice lemon juice sugar and corn starch in a sauce pan. Cook on low until thickened. Once sauce is thickened allow to cool completely before pouring over fruit pizza. Serve right away if you have 8 hungry teenagers standing around. Or refrigerate several hours before serving.
|
Philadelphia Cream Cheese powdered sugar fresh lemon juice water sugar cornstarch
|
455,994 |
Beef Romano
|
Brown beef with garlic and oregano in butter in a skillet. Stir in remaining ingredients; heat stirring. When all is heated through serve with a tossed salad and garlic bread.
|
garlic clove oregano butter tomatoes
|
9,330 |
Extra Special Rolls
|
Dissolve yeast in 3 tablespoons warm water and set aside. Place Crisco and salt in hot water. Let it stand until lukewarm. Beat eggs. Add in sugar. Add Crisco and yeast mixtures. Stir in 2 cups flour. Beat well with spoon. Then add the remaining flour. Place in a bowl. Cover and refrigerate over night. About 1 1/2 hours before serving: With rolling pin roll out dough into four rounds each 1/4 inch thick. Spread with soft butter. Cut pie-shaped wedges and roll starting at larger end. Let dough rise on greased cookie sheets in a warm 200 deg. oven until raised. Heat oven to 400 deg. and bake rolls for 6 minutes.
|
water salt hot water eggs sugar flour butter
|
249,747 |
Applesauce (Bulk, Canned)
|
Wash canning jars and place in a 200 degree oven. Fill hot water canner 3/4 full and bring to a boil. Steam apples until the skin splits. Run through a sauce maker with seeds and skins still attached (I use a Roma sauce maker but if you don't have access to something like this just peel and core the apples and then steam them until mushy and smash them through a strainer or ricer). Place sauced apples in a very large pot. Add sugar and sugar to taste (will take quite a bit of sugar for very tart apples or crab apples). Add lemon juice to sweeter apples to taste or the sauce will taste rather flat. Add water until the apple sauce is a little thinner than you would normally like it. It will thicken a little after canning. Bring sauce to a boil over medium heat. Stir often! After sauce is boiling gently pour boiling water over brand-new canning lids in a small saucepan. Place HOT applesauce into HOT jars and quickly cover with a HOT canning lid and WIPE JAR RIM CLEAN (fill up to 1/4 an inch from the top). Quickly screw rings on jars firmly. I usually do 4 jars at a time unless I have help. After you have enough jars done to fill the hot water canner to capacity boil pint jars in hot water for 15 minutes for elevation of 0-1000 feet; 20 minutes for 1001-3000 feet 20 minutes for 3001-6000 feet and 25 minutes for 6000+ feet. Add 5 minutes for quart jars. Remove jars from canner and allow to cool. Jars are safe for storage if you can press on the tops and they have no give (try one that is not sealed to see what I mean). After cooled slightly loosen or remove rings. Label jars with contents and year. Store in a cool dry place. Enjoy! ******TIP: To make apple leather simply place applesauce on a cookie sheet covered in plastic wrap. Dry in the oven at 180 degrees for 12+ hours(or use a dehydrator as directed). I store mine in the refrigerator and a year later they're still nice and soft.
|
apple sugar cinnamon water apple
|
430,676 |
Homemade Chewy Granola Bars
|
Note 1: use up to 1/4 cup of oil depending on desired taste and texture. Note 2: can be changed to use 1 cup total of any combination of: sesame seeds coconut flakes sunflower seeds dried fruit mini chocolate chips depending on desired taste. In a medium sized saucepan melt together peanut butter honey and coconut oil. Remove from heat and add one cup of oats. Choose your favorite combination of coconut flakes sesame seeds sunflower seeds dried fruit and mini chocolate chips to equal a total of ONE CUP. (I just got out my one cup measuring cup and poured in the ingredients until the cup was full.) Pour in and stir well. Stir well then spread mixture into a 8×8 or 9×4 pan. Chill for two hours then cut into bars. Wrap in plastic wrap for a quick grab and go snack.
|
peanut butter honey coconut oil oats sesame seeds sunflower seeds
|
145,004 |
Sauteed Baby Potatoes With Lemon Butter and Parsley
|
Cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes don't overcook them only JUST until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature). In a large heavy skillet over medium heat melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley lemon peel lemon juice salt and pepper cook until potatoes are beginning to brown tossing them often (about 5-6 minutes). Transfer to a large serving bowl. Sprinkle with about 2-3 tablespoons more of fresh parsley.
|
baby potatoes butter fresh parsley lemon peel fresh lemon juice
|
139,757 |
Santa Fe Chicken-Black Bean Salad
|
Soak the chopped dried tomatoes in the lime juice for an hour or so. Grill the chicken breasts over charcoal or on a gas grill until they are browned on the outside but still juicy in the center and then cut into strips about pencil-sized in diameter and 1-2 inches long. Carefully toss all ingredients in a non-metallic bowl including the lime juice and tomatoes. Cover and refrigerate for at least two hours prior to serving.
|
boneless skinless chicken breasts white corn sun-dried tomatoes scallions red onions fresh garlic canned black beans extra virgin olive oil fresh lime juice cilantro salt black pepper
|
470,636 |
My Favorite Breakfast Casserole
|
Place the 6 pieces of bread at the bottom of you casserole dish Then place the one pound of sausage (already cooked drained and crumbled) on top of the slices of bread. Wisk the eggs milk and dried mustard together and then pour over sausage. Top with cheese and bake at 325 until set approx 30 minutes.
|
sausage cheese eggs milk dried mustard
|
397,946 |
Cheesy Santa
|
From the cheese dip make the face. Pipe some cheese for the beard. Press on a carrot nose a pretzel mouth olive eyes and cracker ears. Add the red radish slices (or cherry tomato halves ) for rosy cheeks. Add half the red pepper for the hat and the small ones for the bottom part below the beard. Serve with crackers.
|
adish
|
495,957 |
Bunny Deviled Eggs
|
Cook eggs about 10 minutes. Run cold water over to cool down quickly. Peel hard boiled eggs. Halve each egg lengthwise and scoop the yolks into a medium bowl reserving the egg whites. Mash the yolks and add mayonnaise mustard and cayenne; season with salt and black pepper. Fill yolk mixture into a small sandwich bag cutting a small opening in the corner of the baggie. Gently squeeze the bag to pipe the yolk mixture into the egg white halves. Use the capers for the eyes and mouth. Cut the carrots and celery to make whiskers and ears(you can interchange them).
|
eggs mayonnaise mustard cayenne pepper carrot celery capers
|
395,126 |
Pork Tenderloin With Caramelized Apple & Onion Relish
|
Preheat oven to 450 degrees. Season all sides of pork with salt and pepper. Heat 1 TBS Olive Oil in a large oven proof skillet over high heat. Add tenderloin to pan and cook for about 1-2 minutes on each side to create a nice searing effect. Transfer pan to oven and bake at 450 degrees for about 15-18 minutes (or until the internal temperature reaches 160 degrees). Remove from oven and allow to rest for 10-15 minutes. Slice across the grain in 1/2 inch slices. While the tenderloin is baking add 1 TBS Olive Oil to another large skillet and heat to medium-high. Add onions. Sprinkle with some salt and pepper. Cook until translucent (about 3-4 minutes). Add apples. Continue to cook for another 5-7 minutes or until mixture begins to caramelize. Add maple syrup. Lower heat to medium low and cook for an additional 3-4 minutes. Serve tenderloin slices on top of a bed of the apple & onion mixture. Enjoy!
|
salt black pepper red onion apple garlic clove maple syrup olive oil
|
510,213 |
Adas Polo (Persian Lentil Rice W/Caramelized Onions and Raisins)
|
Wash lentils thoroughly. Add water to a medium-sized pot and boil uncovered over medium-high heat for 10 to 15 minutes or until done (don’t overcook). Drain lentils in a colander saving the liquid. Dissolve the saffron in a small amount of hot water and add to the lentils. Set aside. Wash the rice thoroughly. To a separate pot add water half of the oil and salt and bring to a boil. On high heat boil the rice until slightly soft (10 to 15 minutes). Drain rice in a large colander and rinse with warm water. Select a large heavy-bottomed pot. Coat the bottom of the pot with the remaining oil and add 1/3 of the rice. Add 1/3 of the lentils and mix well. Repeat until all the rice and lentils are mixed in the pot. Shape the rice-lentil mixture into a pyramid and cover with a lid and steam over a medium to medium-low heat for about 30 to 40 minutes. Slice the onions thinly and lightly caramelize over low heat with oil. Check the onions every 5 to 10 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet (30-40 minutes). Add the remaining ingredients and cook for about 5 more minutes. Serve the lentil rice on a serving platter and top off with the caramelized onion mixture.
|
basmati rice water lentils water salt saffron onions garlic cloves raisins cinnamon turmeric cumin salt pepper
|
538,584 |
Masala 'Pepper & Potatoes' / 'Capsicum & Alu'
|
using a pan get it hot and add the oil and when hot enough add the cumin seeds and fry for 30 seconds. add the onions and fry on medium heat until getting brown. then add garlic and ginger and continue cooking for a few minutes until brown. add potatoes and cook for 5 minutes on medium heat with lid on without stirring. add the coriander salt tumeric chilli powder and tomato and stir into mixture. then add capsicums and stir into mixture and put lid on and cook on low for about 5 minutes. then add garam masala sugar and mango powder and heat through. goes well with chapati dahl or in a wrap.
|
ground coriander turmeric salt chili powder cumin seed ghee onions garlic cloves ginger potatoes chopped tomatoes green capsicum mango powder sugar garam masala
|
136,122 |
Reuben Dip
|
Heat all ingredients in a saucepan over low heat until melted and hot. Thin with addddional milk if necessary. Serve with rye crackers or party rye bread.
|
cream cheese sour cream swiss cheese milk corned beef sauerkraut
|
119,885 |
Panettone Holiday Dressing
|
Cut the panettone into 3/4-inch squares and place in large bowl. Melt half of the butter in a saucepan over medium heat and continue to cook until light brown about 5 minutes. Take off the heat and add half the sage; season with salt and pepper. Pour the sage butter over the bread and toss gently but swiftly. Spread out on 2 cookie sheets and place in a 350°F oven until light brown about 15 minutes. Remove from the oven and place back into the bowl. Meanwhile place the dried fruit in a large bowl; add boiling water to cover and then set aside for at least 10 minutes; this will plump and soften the fruit for cooking. Drain fruit once plumped. Raise the oven temperature to 375°F. Melt the remaining butter and add onion celery and carrot. Saute on medium-low heat until soft. Add dried fruit and remaining sage; toss into cooled croutons. Gently toss and add chicken broth to moisten; add more broth if you like a softer stuffing. Stir in beaten eggs; adjust salt and pepper. Turn out into an oven-proof casserole and bake uncovered until golden brown on top about 40 minutes.
|
sweet butter fresh sage golden raisin yellow onions celery fennel carrot eggs
|
426,569 |
Rudy's Navy Bean Soup With Ham
|
Heat a large soup pot on medium heat. Once the pot is hot add olive oil. The pot should not be so hot that the oil smokes. Add chopped carrots and saute for a few minutes until slightly softened. Add diced onions stir occasionally. If desired while the vegetables saute in the pot the ham steak may be grilled for 3-4 minutes on each side. This is not necessary as the steak is already fully cooked but grilling seems to improve the flavor and texture of the meat. When the onions are translucent add the garlic and allow it to soften for a minute or two but don't let the garlic burn. Trim and dice the ham removing as much of the fat as possible. Add the remaining ingredients to the pot and stir. Using a ladle carefully remove about half of the soup mixture to a blender. With the lid firmly covering the blender and with one hand on top of the blender to keep it secure puree the soup mixture. Return the puree to the soup pot. Increase heat to medium high until soup gently boils then reduce heat to simmer. Allow soup to simmer for about 20 minutes uncovered and stir occasionally. Do not add salt or other seasoning until after the soup has simmered. Much of the salt from the ham will simmer out and flavor the soup so it is not necessary to add salt. Taste and adjust seasonings before serving. For a thicker soup continue to simmer an additional 5-10 minutes stirring occasionally. For a thinner soup add a few ounces of water or chicken broth. To \"stretch\" this recipe and get an additional 1-2 servings simply add one additional can of Navy beans and about 4-6 more ounces chicken broth (or water) at the appropriate step. Adjust seasoning to taste.
|
extra virgin olive oil sweet onions fresh garlic cloves navy beans chicken broth chicken bouillon ham steak liquid smoke white pepper parsley
|
243,602 |
Uncle Dobo’s Special Banana Blueberry Bread
|
Preheat oven to 350 degrees F. Lightly butter a large loaf pan. Peel bananas and mash in a large bowl. Add the eggs and stir until well mixed then stir in sugar. Gradually stir in the Bisquick then add remaining ingredients (batter will be a little lumpy). Pour batter into the buttered loaf pan. Bake in preheated 350 degrees F oven for 60 minutes or until golden and knife or toothpick inserted in middle of loaf comes out clean. The loaf should be nicely risen and split down the middle on top. Take from oven remove from loaf pan and let cool for 5-10 minutes sitting on wire rack then serve warm. Is especially yummy with butter! Also good with softened cream cheese or even a little vanilla ice cream.
|
bananas eggs granulated sugar Bisquick molasses cinnamon nutmeg mild curry powder salt fresh blueberries
|
437,245 |
Amish Country Casserole Recipe
|
Sauté chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted. Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup undiluted. Grease casserole dish. Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desired sprinkle paprika lightly over top of noodles. Bake in 375 degree F (175 degrees C) oven for 20-25 minutes or until bubbly.
|
beef ground beef onion olive oil
|
122,713 |
The Greens Mushroom Lasagna
|
Cover the dried mushrooms with 1 cup boiling water and let them sit for 20 minutes. Squeeze them dry saving the soaking liquid and roughly chop them into small pieces. Warm the butter and olive oil with the bay leaves over medium heat in a large skillet or dutch oven. Add the onion carrots celery and herbs raise the heat and cook briskly stirring frequently for 3-4 minutes. Add the sliced fresh mushrooms the garlic and the dried mushrooms. Season with salt and cook 3 minutes then add the soaking liquid from the mushrooms and the tomato puree or paste. Cook until the mushrooms are tender and a syrupy juice remains on the bottom of the pan. Season with pepper and salt if needed. For the bechamel melt the butter in a saucepan add the shallot or onion and cook slowly until it is soft. Stir in the flour to make a roux and cook gently over a low heat for 3-4 minutes then set it aside to cool. Combine the milk and the cream and heat nearly to the boiling point then whisk into the cooled roux. Return the pot to the heat and cook 15-20 minutes stirring frequently. Season with a few scrapings of nutmeg and salt and pepper to taste. Preheat oven to 375F and grease a 9X13\" baking pan. Pour 1/2 c of bechamel in the bottom then lay down enough cooked lasagne noodles to cover the bottom of the pan (about 3). Spread another 1/2 c of bechamel on the pasta layer a quarter of the mushrooms and some grated cheese. Repeat in this fashion making four layers in all. Cover the lasagne loosely with foil and bake for 15 minutes. Remove the foil and continue baking until the top is puffed and browned about 25 minutes. Allow the lasagne to rest a few minutes then cut into 8 pieces and serve. Note: If you're not in the mood to do the layering required by lasagne recipes you can use whatever shape of pasta you like (penne rigate works well) and axe the layers. After placing the 1/2 c of bechamel in the bottom of the pan pour all of your cooked pasta in then cover with the mushroom mixture and finish it off with the remaining bechamel and top with the cheese.
|
asiago cheese monterey jack cheese dried porcini mushrooms butter olive oil bay leaves onion carrots celery ribs dried thyme fresh marjoram dried marjoram fresh parsley mushrooms garlic cloves tomato puree tomato paste butter shallots onion flour milk heavy cream nutmeg
|
406,814 |
Spicy Chicken With Olives (Pollo Alla Diavola Con Olive)
|
Position rack in upper third of oven; heat to 425°F Lightly grease 1 large roasting pan or 2 baking dishes with oil. Open chickens and put them skin-side up into pan. In a small bowl mix together mustard black pepper marjoram or oregano or sage rosemary and red pepper flakes. Spread mustard mixture over chickens distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil. Bake chickens for 20 minutes. Sprinkle olives over chicken add wine to pan and continue baking until skin is golden and chicken is cooked through about 30 to 35 minutes more. Transfer pan to a wire rack tent with tin foil and let chickens rest for 5 minutes spooning juices over the top. Serve with juices.
|
extra virgin olive oil whole chickens Dijon mustard fresh ground black pepper oregano sage rosemary red pepper flakes coarse sea salt black olives dry white wine
|
253,406 |
Marinated Steak With Blue Cheese
|
Trim the fat off the steak and place it in a zip lock bag. In a small bowl whisk together the olive oil red wine pepper the 1 teaspoons garlic the salt and mustard. Pour marinade over steak in the bag and seal. Turn bag to coat steak and marinate in the fridge for 6 to 24 hours turning bag occasionally. Drain steak and discard marinade. Grill steak to desired doneness. While steak is cooking in a small bowl combine the green onions blue cheese goat cheese and the 1/2 teaspoons garlic. To serve dollop some of the cheese mixture over the steak. Thinly slice the meat across the grain and pass around the extra blue cheese mixture.
|
boneless beef top sirloin steak olive oil dry red wine fresh coarse ground black pepper garlic salt Dijon mustard green onion blue cheese garlic
|
191,169 |
Loaded Breakfast Grits
|
saute onion in a small nonstick skillet until tender. pour egg beaters in skillet with onion and scramble. place mushrooms and ham in skillet also to heat through. make packet of grits as instructed in the microwave. sump mixture from skillet on top of grits in bowl. top with cheese and stir to melt. sprinkle eith salt and pepper if desired and ENJOY!
|
quick-cooking grits fat-free cheddar cheese ham Egg Beaters egg substitute red onion mushroom pieces
|
21,807 |
Mediterranean Roast Lamb
|
Preheat the oven to 350F lightly oil a shallow roasting pan. In your blender (food Processor) with the metal blade blend the olives garlic spices and oil. Blend until almost pureed. Smear all over the lamb leg place roast in the pan and roast for apprx 1 hour (apprx 20 minutes per lb.) or until the internal temp reaches 155F. Let it rest for 10 minutes before carving.
|
black olives garlic ground cumin chili powder cayenne pepper lite olive oil leg of lamb
|
343,448 |
" Outback " Steak Rub
|
ix sprinkle lightly on your favorite cut of beef then cook as desired!
|
salt paprika ground black pepper onion powder garlic powder turmeric
|
76,119 |
Coupe De Luxe
|
Combine fruit in glass bowl and add brandy. Cover with plastic wrap and marinate in refrigerator several hours. Fill champagne glasses half full of fruit and marinade. Pour champagne over fruit at table.
|
frozen strawberries pineapple brandy
|
211,340 |
Apricots With Blue Cheese
|
Cut apricots in half and remove pits place in large bowl. Mix oil and lime juice together and season with salt and pepper pour over apricots and toss gently. Place apricot halves cut-side-up on cookie sheets. Cut blue cheese into small pieces and place in the centre of each apricot. No more than one hour before serving place under preheated broil for one to two minutes or just until cheese softens.
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fresh apricots olive oil lime juice blue cheese
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330,311 |
Chicken Stuffed Poblano Peppers
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Cut a slit lengthwise down each pepper and carefully scrape out the seeds - keeping the pepper as intact as possible. Some people find that cutting a small slit at the top and bottom will create a flap which makes seeding and stuffing easier. Put oven on broil. Put a layer of aluminum foil on a cookie sheet and spray it lightly with Pam or brush with olive oil to keep peppers from sticking. Roast peppers about 4 minutes on each side until the skin turns black. Remove from oven and allow to cool enough to pick them up. In a skillet (medium high heat) with a tiny bit of butter or oil sweat the onions and peppers. Add chicken and half the chili power and garlic powder. Cook chicken well. Dump contents of skillet into a bowl and add cream cheese rest of chili powder and a dash or two of hot sauce if you want some kick. Mix well. Pick up each pepper carefully laying it flat in your hand (otherwise they have a tendency to tear) and use a knife in a scraping motion to remove as much skin as possible. Stuff peppers with chicken stuffing. Top peppers with sprinkled cheddar or Monterey Jack and bake about 12 minutes at 400 degrees. Four peppers serves four.
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boneless skinless chicken breast cream cheese small onion onion powder green pepper chili powder garlic garlic powder monterey jack pepper cheese
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185,000 |
Pecan Pie Sundaes
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Put a handful of graham cracker crumbs into a goblet or sundae bowl. Heat caramel sauce in the microwave oven on high for 1 minute. Top graham cracker crumbs with a scoop of ice cream then add more crumbs caramel sauce another scoop of ice cream and more caramel sauce. Top with whipped cream chopped pecans and a cherry.
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cinnamon graham crackers butter pecan ice cream pecans maraschino cherries
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248,205 |
Caramelised Chicken
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Melt the sugar in a frying pan or a wok. Add the chicken and stir it for 2 minute. Add the soy sauce and fish sauce and stir for 2 minute. Add the water and pepper and let it simmer for 15 minutes. If you like a bit of sauce then reduce the amount time for simmering or add 1/2 of water before. I like to serve with rice and vegetables in oyster sauce and a bit of nuoc nam diluted.
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chicken breasts sugar soy sauce fish sauce water pepper
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70,092 |
White Sangria
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Cut peach nectarine and plum into chunks. Add all fruit to a pitcher and pour chilled wine over the fruit. When serving be sure to add a small amount of the fruit to each glass. This recipe may be made ahead just keep it covered and in the refrigerator. The longer it sits (even overnight) the better it tastes!
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nectarine plum raspberries
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393,903 |
Baked Salmon Fillet
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Preheat oven to 400 deg. F. In a small bowl combine the butter half of the lemon juice chives mustard lemon peel salt and pepper until well blended. Line a baking sheet with foil. Rub one tablespoon of the mustard-chive butter over the foil. Place the fillets skin side down on the foil and spoon about one teaspoon of lemon juice over each fillet. Season with salt and pepper. Spoon one tablespoon of mustard-chive butter over each fillet. Bake for about 15 minute.
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butter lemon juice chives Dijon mustard lemon peel salmon fillets
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382,457 |
Nif's Butterflied Grilled Whole Chicken
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Heat both sides of barbeque to high heat. While it is heating up prepare chicken: Place whole chicken on a baking sheet breast side down. With kitchen shears cut down each side of back bone and discard. Rinse chicken with cool water and place back on baking sheet again breast side down. Sprinkle your desired amount of rub on the inside of the chicken and massage into the meat. Flip over press the chicken down if it's not laying flat and repeat the rub. Make sure you have coated the whole chicken. On BBQ turn one side of grill off. Place chicken on the turned off side breast side down. By doing that you will get beautiful grill marks without the flare-ups and it will cook in indirect heat. BBQ for 15 minutes. Flip over in same area on grill and cook for another 25 minutes or until internal temperature reaches 180°F. Remove from grill onto a clean baking sheet or plate. Tent with tin foil for at least 10 minutes before cutting up chicken.
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chicken Nif's Basic Dry BBQ Rub
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143,038 |
Tomatoes and Leeks With Fresh Sage
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Heat up the olive oil in a large saute pan over medium heat. Saute the leeks in the oil until golden. Add the garlic the last minute and saute. Cut up the tomatoes into wedges. Add them to the pan along with the sage salt and black pepper. Cook the tomatoes about 3-4 minutes until the tomatoes start to soften but do not turn to mush. Serve warm.
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leeks garlic clove olive oil beefsteak tomatoes fresh sage salt fresh ground black pepper
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258,603 |
Sweet Coffee House Scones II
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Preheat oven to 425°F. Mix flour (start with 3 cups) baking powder salt sugar and brown sugar until well incorporated. Cut the butter into tiny pieces and mix into the flour mixture (you can also use a food processor for this step). Keep cutting in the butter until you incorporate the butter into the flour and it looks like it's the consistency of cornmeal. Add the milk sour cream and vanilla extract and mix to form a dough. If dough is too wet to work with add a little more flour till you have a moist dough but it's workable. Add your mix ins and mix till well distributed. If you have a wet mix in like blueberries you may need to add a little more flour. Cut dough in two (or cut in two before adding the mixins if you want two flavors) and shape into 2 rounds 1/2 inch thick. Baste the top with a little milk and then sprinkle with sugar. Cut each circle into 8 wedges. Separate slightly to help them cook. Cook for approximately 17 minutes or until golden brown and cooked through in the middle.
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flour baking powder salt sugar brown sugar butter milk sour cream vanilla extract milk sugar
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513,813 |
Corn and Black Bean Fajitas
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Thinly slice bell peppers and onion. In an extra-large pan over medium-high heat saute mushrooms for about 5 minutes. Add bell peppers onion and taco seasoning to pan. Saute for about 10 minutes or until desired tenderness. Add corn and black beans. Stir to combine and heat for about 5 minutes. Serve on tortillas with toppings of choice: tomatoes salsa pico de gallo lime juice cilantro etc.
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bell peppers onion corn black beans black beans flour tortillas whole wheat tortilla
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296,286 |
Ham and Cheddar Casserole
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preheat oven to 350 degrees. boil eggnoodles and drain. layer ingredients in a large casserole dish. top with shredded cheese. bake for 40 minute.
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ham steak sharp cheddar cheese
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