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258,266 |
Wild Blackberry and Apple Crumble/Cobbler
|
Preheat oven to 180C/375F/Gas 5. Mix the fruit apple juice and almond extract and place it in a small-medium sized oven pan. Mix the sugar flour oates and almonds. Then rub in the butter until you get a crumbly mixture. Spread the crumble over the top of the fruit. Bake for 20-30 minutes until the fruit is bubbling and the crumble golden.
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cooking apple blackberry brown sugar flour porridge oats butter
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421,086 |
Almost Pizza
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Peel and slice potatoes and place in greased 9x13 pan. Brown and drain ground beef. Stir together nacho cheese soup and milk and heat. Stir tomato soup onion sugar and oregano together. Spread ground beef over potatoes. Pour heated nacho cheese soup mixture over beef. Pour tomato soup mixture over cheese soup mixture. Arrange pepperoni over tomato soup mixture. Cover and bake at 375 for 1 and 1/2 hours or until potatoes are tender. Remove from oven and sprinkle mozzarella cheese on top. Return to oven and bake uncovered 5-10 minutes or until cheese is melted. Remove from oven and let stand 10 minutes before serving.
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potatoes ground beef milk onion sugar oregano mozzarella cheese
|
79,060 |
Cucumber Kimchee
|
Soak cucumbers in coarse salt for about 1/2 hour. Rinse. Mix other ingredients together; add cucumbers. Soak at room temperature for about an hour then refrigerate for at least 2 hours.
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cucumbers sea salt chili powder cayenne salt daikon radish green onion chives granulated sugar garlic ginger sesame seeds
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50,698 |
Quick Black Bean Soup
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Heat oil add onion garlic and thyme. Sauté about 8 minutes or until onion is golden. Add beans bean liquid broth tomatoes and hot pepper sauce. Bring to a boil then reduce heat and simmer about 20 minutes until soup thickens stirring occasionally. Puree soup in blender in 2 batches. Season to taste with salt and pepper.
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olive oil onions garlic thyme black beans canned vegetable broth tomatoes with juice
|
512,402 |
Red Velvet Cheesecake Swirl Brownies
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1. Preheat oven to 350 degrees. Line an 8- or 9-inch baking pan with foil and lightly grease. 2. In a small heatproof bowl melt the butter and chocolate chips in the microwave on high stirring at 30 second intervals; set aside to cool for a few minutes. 3. In a large bowl whisk together the 1 cup sugar 2 eggs 1 teaspoon vanilla extract and the red food coloring. Add the chocolate-butter mixture and stir until smooth (batter should be red). Add the flour and salt; stir until just combined and no streaks of dry ingredients remain. 4. Pour into prepared baking pan and spread into an even layer; set aside. 5. In a medium bowl beat the cream cheese 1/3 cup sugar 1 egg and 1/2 teaspoon vanilla extract until smooth. Drop in dollops onto prepared brownie batter in pan. Using a butter knife gently swirl to create a marbled effect. 6. Bake for 35-40 minutes until brownies are set and the edges are lightly browned. 7. Cool in the pan on a rack completely before peeling off foil and cutting into squares. Serve at room temperature or slightly chilled. NOTE: Brownies can be refrigerated covered for several days.
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butter sugar eggs vanilla extract all-purpose flour salt cream cheese sugar egg vanilla extract
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539,429 |
Classic Mushroom Risotto
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Pour broth in a saucepan and keep it very warm (do not boil it) until needed. In a deep skillet over medium heat melt butter and add oil. Add mushrooms and season with salt. Sauté until soft but half way thru cooking add truffle oil and black pepper. When soft add shallot and sauté for 3 minutes. Add rice and stir 2 to 3 minutes to coat. Add wine and stir until liquid is absorbed about 1 ½ minutes. Add hot broth ½ cup at a time and stir until liquid is totally absorbed and rice starts sticking at the bottom of the skillet. It might use a little less or a little more than 5 cups; add as needed. Stir in grated cheese and transfer risotto in warm bowls. Garnish with shaved Parmesan cheese and sprinkle with parsley.
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dried funghi porcini mushroom butter extra virgin olive oil sea salt black pepper shallot arborio rice marsala wine low sodium beef broth parmesan cheese parsley
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25,533 |
Dutch Apple Dessert
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Combine butter and cracker crumbs in an 8-inch square baking dish; firmly press mixture in bottom of dish and set aside. Combine condensed milk and lemon juice; stir in sour cream. Spread cream mixture over crust. Spoon pie filling over cream mixture. Bake at 400 degrees for 18 minutes. Combine walnuts and cinnamon; sprinkle on top. Serve warm.
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butter margarine graham cracker crumbs sweetened condensed milk lemon juice sour cream walnuts ground cinnamon
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429,374 |
Turkey Salad With Orange Vinaigrette
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In a jar with tight-fitting lid combine all vinaigrette ingredients from juice to mustard; shake well. If you don't have a container with a tight-fitting lid place ingredients in a small mixing bowl and mix together with a whisk. In large bowl combine all salad ingredients; toss gently. Serve with vinaigrette. If desired garnish with fresh strawberries.
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white vinegar white wine onions salt pepper Dijon mustard mandarin orange segments celery
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408,118 |
The Stuff
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Mix all marinade ingredients and pour in lg zipper bag. Add cleaned seafood and marinate for 1/2 to 1 full hour. Saute onion garlic and peppers in large skillet until beginning to soften. Stir often. Don't brown. Add squash and escarole and continue to saute stirring often cooking about 3 minutes or until squash is just softening and escarole is well wilted. Add tomatoes and broth and cook about 5 more minutes while you continue with next step. In separate pan drain marinade and bring to boil. Boil for at least 1 minute. Add broth and shrimp to skillet. Simmer rapidly about 1 minute. Add scallops and prepared spaghetti squash. Bring back to rapid simmer and cook another 2 - 3 minutes. Stir in calamari return to brisk simmer then remove from heat and serve. To prepare spaghetti squash: I like to wash it pierce it in a few spots with a knife and microwave it. How long depends on the size of the squash. It is done when it softens and seems to be starting to cave in in places. Let it cool so you can handle it then cut it in half length-wise. Scoop the seeds out and throw out. Then take a fork and start shredding the flesh. It will separate into single strands that should still be a bit crunchy like a stir-fried vegie. Make sure you get separate strands not clumps. It tastes very good in a slightly bland way and is a great low-cal healthy substitute for pasta. If you don't like it or don't want to bother just substitute your favorite pasta. Fettucine is great. Don't over-cook the seafood. It will get tough. Calamari cooks in moments and will turn to rubber if cooked a minute too long. If you don't like it or don't want to use it substitute another favored seafood crab clams even a firm white fish like cod cut in bite size pieces.
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dry white wine lemon juice garlic cloves olive oil fresh basil fresh oregano fresh shrimp squid ring bay scallops sea scallops onion garlic cloves fresh chili pepper tomatoes escarole chicken broth fresh basil fennel seeds spaghetti squash
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494,824 |
Tuna and Sweetcorn Shells
|
Preheat the oven to 190C/170C Fan/Gas 5. Grease an ovenproof dish and a sheet of foil large enough to cover it. Cook the pasta shells for 2 minutes less than instructed. Drain. Melt the butter in a saucepan. Stir in the flour and cayenne. Cook stirring for 1 minute. Away from the heat gradually whisk in the milk. Return to the heat and bring up to the boil whisking all the time until thickened. Remove from the heat add the sun-dried tomatoes and season. Off the heat add half the cheese and stir until melted. Stir in the pasta tuna sweetcorn and peas then put in the ovenproof dish. Sprinkle on the reserved cheese. Bake for 20 minutes until golden and the cheese is melted.
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pasta butter flour cayenne milk sun-dried tomatoes cheese tuna sweetcorn peas
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142,319 |
Hot and Spicy Corn
|
Pre-heat oven to 375. In a medium saucepan over medium heat combine butter cream cheese and milk stirring until smooth. In a 9x13 baking dish combine corn and green chiles. Pour mixture over top. Sprinkle cheddar cheese on top. Bake for 35 minutes.
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whole kernel corn cream cheese diced green chilies cheddar cheese milk butter
|
3,376 |
Herbed Cauliflower Bake
|
Preheat oven to 350 F. Place cauliflower in a steamer basket over boiling water. Cover and steam 4-5 minutes or until just tender. Drain and keep warm. Melt butter in a heavy nonstick skillet over medium heat. Sauti onions celery and mushrooms 4-5 minutes or until tender. Stir in remaining ingredients except cauliflower and breadcrumbs. Add salt and pepper to taste. Simmer another 2 minutes. Stir in cauliflower. Transfer mixture to a lightly oiled baking dish. Top with breadcrumbs and bake 15 minutes.
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cauliflower floret unsalted butter onion celery mushroom
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195,681 |
Broccoli With Almonds and Lemon Zest
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Cook the broccoli florets in a pot of boiling salter water fitted with a steamer basket. Cook until crisp-tender about 7-8 minutes. Drain broccoli and keep warm. To make the sauce heat up the butter in a pan on medium heat. Cook the mushrooms and almonds until the mushroom are softened (NOT mushy!) and the almonds have started to brown. Add the green onions the last minute or so of cooking. Remove from heat and stir in the drained broccoli lemon zest; salt and pepper to taste. Stir to coat with the sauce and serve immediately. Garnish with lemon wedges.
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broccoli butter brown button mushroom green onions lemon zest salt pepper lemon wedge
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143,147 |
Peppermint Wreath
|
With scissors cut each roll in half horizontally. Arrange 20 halves to form a thick circle (cut side down) on a large baking sheet or pizza pan sprayed with non-stick cooking spray. Place remaining 12 halves on top. Spray rolls with Butter Flavored Spray and cover with plastic wrap. Let rise until double. Remove wrap and bake at 350°F for 20-25 minutes or until golden brown. Remove from pan and let cool. Drizzle icing over rolls and sprinkle with candy. Place ribbon on wreath.
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butter milk powdered sugar vanilla extract
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44,313 |
Savory Spiced Holiday Nuts
|
Preheat oven to 300 degrees F. Place nuts in a mixing bowl. Heat the oil in a small skillet with the rosemary until it becomes aromatic then pour over nuts and stir to coat evenly. Blend the sugar cumin chili powder salt black pepper and red pepper together in a small dish and sprinkle over the nuts and toss to coat well. Spread the nuts on a non-stick baking sheet and bake in the preheated oven for 15-20 minutes or until the nuts are toasted stirring nuts once during the cooking time. Allow to cool then store in an airtight container.
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walnuts pecans peanuts dried rosemary vegan sugar ground cumin mild chili powder salt black pepper
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76,143 |
Easy Crock Pot Pork Roast With Cranberries
|
Sprinkle the sliced onions into a 4-quart crockpot. Pace the roast on top of the onions. In a bowl combine cranberries broth and 1/4 cup the cranberry juice in a small bowl pour over the roast cover and cook for 7-9 hours when done place roast on platter. Cover with foil to keep warm. Pour the juices from crock pot into a medium-size saucepan. Combine remaining 1/4 cup cranberry juice cocktail with the 2 tbsp of cornstarch in a small bowl; mix well add to the juices in the saucepan; cook and stir until thickened and bubbly (about 3 minutes). Serve the sauce with pork roast. **NOTE** if desired the sauce can easily be doubled.
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boneless pork shoulder onion dried sweetened cranberries chicken broth cranberry juice cocktail cornstarch
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401,326 |
Bell Peppers Stuffed With Chorizo and Cheese
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Preheat oven to 350°F. Remove seeds from peppers and set aside. Make stuffing: Saute onion in olive oil until soft. Add garlic and remove from heat. Add sausage rice and cheese. Add egg mix well and set aside. Make sauce: Place all sauce ingredients in saucepan. Bring to a boil reduce heat and simmer 10 minutes. Use a spoon to chop tomatoes coarsely. Stuff peppers with chorizo mixture. Pour sauce into a glass or enamel baking dish. Arrange peppers on sauce open side up. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes. Spoon sauce over peppers.
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bell peppers onion olive oil garlic chorizo sausage cooked rice monterey jack cheese egg plum tomatoes garlic chili powder salt pepper
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512,766 |
Chicken Kapama
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Marinate chicken in salt pepper and lemon juice for a few hours. Remove from marinade and pat dry. Heat oil in a dutch oven or heavy pot. Brown chicken in batches if necessary. Remove and set aside. Deglaze pot with red wine then add cinnamon and bay leaf tomato sauce and chicken. If needed top up with a small amount of wine and/or water to cover chicken. Cover and simmer on low for 1-2 hours. When the chicken is extremely tender remove from the pot. Also remove cinnamon and bay leaf. With pot uncovered reduce the remaining sauce to desired consistency. Serve chicken and sauce over pasta or orzo sprinkled with mizithra.
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lemon juice olive oil skinless chicken thighs cinnamon bay leaf tomato sauce red wine
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215,596 |
Chopped Vegetable Salad
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Combine watercress parsley celery onion tomatoes radishes beans avocado chick peas and capers in a large bowl. In a small bowl whisk together lemon orange and lime juices sugar and oil. Stir in mint. Salt and pepper to taste. Toss with salad greens.
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watercress leaves fresh parsley leaves celery fennel red onion cherry tomatoes radish string beans avocado chickpeas capers fresh lemon juice fresh lime juice sugar sugar extra virgin olive oil mint leaf
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83,011 |
Dough Enhancer
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Mix all together in a bowl and store in refrigherator in an airtight container. Use 3 Tbs of this mixture in a recipe for whole wheat bread (3 1/2 cups flour) For white bread use 1 tsp. For rye bread use 3 1/2 Tbs.
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gluten powdered ginger unflavored gelatin lecithin granules
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231,617 |
Shrimp Dip
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In a medium bowl beat cream cheese until fluffy. Gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Serve with chips or vegetables. Refrigerate leftovers if any!
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cream cheese bottled lemon juice shrimp green onion horseradish sour cream
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207,648 |
Low Cal/ Fat Free Garlic Mashed Potatoes
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Chop potatoes into 1/2\" (aprox) cubes. Combine potatoes and garlic and add water to cover. Boil about 30 minutes or until potatoes are tender. Don't overcook. Drain potatoes and garlic and place in a food processor. Gently process until almost smooth. Sprinkle with Butter Buds. Process while adding half & half until desired texture is achieved being careful not to overprocess.
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potatoes garlic cloves
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306,259 |
Sticky Gooey Caramel Nuts
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Mix the almonds pecans and walnuts in a small bowl and set them aside. Place the white sugar brown sugar and salt in a 10\" nonstick skillet mix well until combined. Add the corn syrup and turn the heat to medium high. When the mixture begins to bubble about 1 minute stir well for a couple minutes to combine the corn syrup and completely dissolve the sugars. Add the mixed nuts and stir constantly for 1-2 minutes until all liquid is absorbed and the nuts are well coated. Move to a clean dish. When the nuts are cool enough to handle separate the clumps and allow them to dry for a couple hours. They will still retain their sticky surface and you'lll have to pry them off the dish. But that's half the fun!
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pecan halves walnuts white sugar brown sugar salt light corn syrup
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15,103 |
Irish Potatoes
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Cream the butter and cream cheese. Add the vanilla. Add the 10x sugar a little at a time. Knead by hand. Refrigerate. Form into small balls and roll into cinnamon sugar. Enjoy!
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butter vanilla powdered 10x sugar cream cheese cinnamon sugar
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23,981 |
Chocolate Date Bars
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Place dates in a microwave proof jug with water. Cook for 3 minutes on high. Cream the margarine and sugar. Add the hot date mixture and beat well. Add the flour cocoa and Soda. Bake in a greased square slab tin (7 x 7\") 200°C for 15-20 minutes. Leave in tin to cool then cut into bars. HINT: Delicious if topped with a lemon icing while still warm.
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margarine plain flour dates water sugar baking soda
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325,913 |
Apricot Syrup
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Puree about 1/2 apricots and 1/2 water in blender. Turn into large saucepan. Repeat with second half of apricots and water. Add sugar lemon juice and corn syrup. Stir over medium high heat until sugar dissolves and it comes to a boil. Boil and stir for 5 minutes. Skim. Pour into hot sterilized half pint jars to within 1/4 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage you may choose to process in boiling water bath for 5 minutes.
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fresh apricots water white sugar lemon juice light corn syrup dark corn syrup
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510,625 |
Candied Lemon Slices Dipped in White Chocolate
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n a heavy saucepan combine water and sugar. Place over medium high stove until sugar dissolves. Cut lemons in half length wise then slice into 1/4" thick slices. Add lemons to sugar syrup and bring to boil. Lower heat and continue to simmer for 1 hour dunking the floaters occasionally. Remove from heat and remove slices from syrup using a slotted spoon. Place slices in single layer on wire rack over a cookie sheet lined with waxed paper or parchment. Allow to dry. You can speed up the drying process by placing them in a slow oven (170 degrees) with the door propped slightly open or warm the oven turn it off and leave them overnight. When dry place them in a ziploc bag with remaining sugar and shake to coat. Melt white chocolate over a double boiler and dip the slices returning them to the wire rack to solidify.
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water granulated sugar granulated sugar white chocolate
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259,077 |
Satay Kangaroo
|
Mix peanut butter garlic chili herbs and water in a small bowl. It should be about the same consistency as pancake batter so you might need to adjust the amount of water a little depending on the thickness of the peanut butter. Heat oil in wok over medium temperature and stir-fry onions until soft. Add sliced kangaroo and cook until surface is brown this will only take a minute or two. If using chicken or pork you will probably want a few minutes more to ensure it's cooked through. Add sauce and bring to a boil. Serve over fried rice or a salad.
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chunky peanut butter water garlic turmeric cumin onion
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278,541 |
Egg and Ham Breakfast Sandwich
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Cook the egg in a pan that has a tight circular bottom or try rounding the egg with an egg rounder. Make sure that the egg is scrambled before you start rounding the egg. Cook the slice of ham in another pan and also cook the English muffin in a toaster. When all the ingredients are cooked put the egg on first then the ham. Add a slice of cheese on top of the ham. Then add the top to the sandwich and your done.
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egg ham English muffin cheese
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249,994 |
Pork & Pear Spinach Salad
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Mix up the Mustard Dressing in a screw top jar. Shake well. Pour half of it over the ribs in a shallow bowl to marinate. If the walnut pieces are large break them up a bit. To roast them place them in a glass bowl and microwave for one minute three separate times letting them rest and cool in between each minute. Meanwhile slice the scallions and pears. Divide the spinach among 6 plates. Arrange pear slices on spinach and sprinkle with scallions cheese and nuts. Preheat the broiler. Cook the ribs 14 minutes turning them over halfway through the cooking time. When the ribs are cooked cut them into thin slices and arrange on top of the salad. Serve with the remaining Mustard Dressing.
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fresh spinach leaves pears scallions blue cheese walnuts olive oil white wine vinegar sugar celery seed mustard
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198,522 |
Anna’s Apple Ginger Pecan Tart
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For crust beat butter and cream cheese until smooth. Add flour and stir until dough comes together. Shape into a disk wrap and chill for 2 hours until firm. Preheat oven to 375 °F (190 °C). On a lightly floured surface roll out dough to 1/4-inch (5 mm) thick and line an 8-inch removable-bottom fluted tart pan. Freeze while preparing filling. For filling whisk butter and the SPLENDA® Brown Sugar Blend. Add eggs one at a time whisking after each addition. Stir in ginger cinnamon vanilla and salt. Place chilled tart shell on a baking tray and arrange apples and pecans in shell. Gently pour filling over apples and pecans. Bake for 40 to 50 minutes until edges of pastry are browned and filling no longer jiggles when pan is moved. Let tart cool for an hour before slicing. Serve warm room temperature or chilled.
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unsalted butter cream cheese all-purpose flour unsalted butter eggs fresh ginger ground cinnamon vanilla extract fine salt baking apples pecan halves
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73,093 |
Smoked Mackerel Pate
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remove skins from mackerel fillets. put ingredients in a blender and whizz until the desired consistency is reached (should be fairly smooth but with some thickness). Add Lemon Juice or cream to taste as desired.
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Philadelphia Cream Cheese cream cheese lemon juice salt cayenne pepper nutmeg onion
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12,753 |
San Marzano Tomato-Basil Sauce
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Heat Extra Virgin Olive oil in heavy bottomed saucepan with a low to moderate flame (Add just enough to coat the bottom of the pan). Add chopped onion and sliced garlic to pan mixing evenly. When the onion has turned translucent and the garlic is slightly golden you may do one of two things: If you prefer a delicate tasting sauce add just the tomatoes; If you prefer a richer bolder sauce add half a red pepper (You may want to discard some of the pepper's seeds). Cook the red pepper evenly on all sides and then add the tomatoes. When you add the tomatoes raise the flame slightly. Let the tomatoes simmer for about one half an hour to forty five minutes- until most of the tomato juice has evaporated (yhe consistency will get thicker with time). When the juice has mostly evaporated add a teaspoon of Marsala wine or sugar. Add fresh basil salt pepper and oregano. Cook the sauce a few more minutes longer. Serve with imported pasta (vhoose something light and not to starchy- fresh pasta is best). Garnish pasta with parmesan cheese- Bon Apetite!
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san marzano tomatoes garlic cloves yellow onion extra virgin olive oil marsala wine sugar fresh basil leaf fresh oregano salt ground black pepper
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55,346 |
Onion Rings Cajun Style
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Mix the five dry ingredients in a bag. Add onion slices a few at a time; shake until well coated. In heavy pot fry in hot oil until onions are brown and float to top. Remove; drain on paper towels. Serve immediately.
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all-purpose flour salt cayenne pepper black pepper garlic powder
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72,811 |
Layered Vegetable Salad
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In a large bowl layer salad with vegetables and ingredients in order given. Chill 30 minutes to 1 hour. This salad is best eaten shortly after being made. Serves 8. Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.
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lettuce onion celery red bell pepper sugar cucumber medium cheddar sharp cheddar cheese bacon
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438,105 |
Oatmeal Cookies No Flour
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Place the first 7 ingredients in a mixer mixing till blended. Stir in the remaing ingredients. Spoon on to a parchment lined cookie sheet pan. Bake in a preheated 350 degree oven for 15-20 minutes. Remove and let set for 5 minutes.
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butter oatmeal sugar brown sugar vanilla eggs cinnamon dried craisin
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306,918 |
Cinnamon and Coffee Cheesecake
|
Preheat oven to 180C (350F or Gas 4). Grease a 20 cm (8-in) rd spring-form cake tin & set aside. FOR BASE ~ Using a blender or magic bullet crush the cookies to a fine crumb texture & combine w/melted butter in a bowl. Using the curved side of a lrg tbsp press the mixture evenly onto the base of the prepared tin & chill while preparing the filling. FOR FILLING ~ Beat the cream cheese & cream in a bowl. Add eggs flour sugar coffee & cinnamon. Beat together thoroughly & pour onto the cookie base. Melt chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the top of the cheesecake. Using the handle of a tsp swirl the chocolate over the surface of the cheesecake to create a marbled effect. Bake for 50-60 min till firm. Leave to cool slowly in the oven w/the door ajar. When cooled carefully release sides of spring-form tin & chill for at least 2 hrs b4 serving. NOTE #1: *DO NOT USE* a moist variety choc chip cookie for the base. I used a commercially bought pkg of the crunchy type & they were perfect for the base. A softer cookie will make the base too buttery & soft. NOTE #2: I did not have the right size spring-form pan so I made mine in a 9-in pie plate but do not recommend this unless you are able to use a deep-dish pie plate of that size. I still had filling left after pouring it onto the base & up to 3/4-in from the rim so I put the balance of filling in 2 ramekins. NOTE #3: The base & filling are both very quick & easy fixes but I honestly found the marbling effect on the surface tedious for what it contributed. Choc is wonderful w/coffee cinnamon & this cheesecake ~ but frankly a thin stream of choc syrup will do equally well for the taste & presentation.
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unsalted butter cream cheese eggs plain flour caster sugar strong black coffee ground cinnamon chocolate
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250,425 |
Beef and Onion Muffin Cups
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In a large skillet cook onions in butter over medium heat until tender. Add steak and cook 2 - 3 minutes until tender. Stir in flour brown sugar and salt until blended. Gradually add broth bring to a boild and stir constantly until thickened. Cut each biscuit horizontally into 3 parts (you will have 24 biscuit pieces). Press 1 part of the biscuit into a lightly greased muffin tin (on the bottom and up the sides). Creating 12 muffin cup bottoms. Spoon 2 tablespoons of the beef mixture into the muffin tin. Combine the mozzarella cheese with 1/4 cup of the Parmesan cheese and spoon over meat filling. Cover with the other 12 piece of dough and push down on the side to completely cover the meat and cheese mixture. Sprinkle with remaining Parmesan cheese. Bake at 375 degrees for 12 to 15 minutes or until golden brown. Let stand 2 minutes before removing from pan. Serve Warm.
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red onion butter all-purpose flour brown sugar salt beef broth mozzarella cheese parmesan cheese
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19,496 |
Chocolate Amaretti Pie
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Preheat oven to 350 degrees F. In a medium bowl combine flour and 1/8 teaspoon salt. Cut in shortening with pastry cutter or 2 knives until mixture resembles coarse meal. Add water; mix until dough forms a ball. Roll out dough on lightly floured surface into a 14-inch circle. Line a 9-inch pie pan with dough; crimp edges and set aside. In a large bowl combine almonds sugar crushed cookies cocoa milk butter eggs coffee almond extract baking powder and 1/8 teaspoon salt. Mix well and pour into pie shell. Bake 35 to 40 minutes or until set. Cool. Serve with whipped cream.
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flour salt shortening shortening water sugar amaretti cookie milk unsalted butter eggs instant coffee baking powder
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80,500 |
Gail's Christmas Cookies
|
Cream butter and sugar. Beat in eggs. Add sour cream and flavoring mix well. Sift in dry ingredients. Refrigerate 8 hours or more. Roll thin. Cut with cookie cutters making a hole for hanging. Bake at 350°F until only slightly brown about 7-10 minutes. Cool. Icing: Whip egg white until stiff. Add sugar and lemon juice as needed. Ice cookies. Decorate and let dry. Put dental floss through hole and hang on tree (making sure they are above level of hungry children or pets or not!).
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butter sugar eggs sour cream baking soda baking powder all-purpose flour confectioners' sugar
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174,465 |
Berries Romanoff
|
In a mixing bowl whisk the Grand Marnier and sour cream together. Stir in the ice cream. Fold in the whipped cream. Arrange the berries on a platter. Pour the cream mixture over the top of the berries. Garnish with chocolate curls mint and powdered sugar.
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Grand Marnier sour cream vanilla ice cream raspberries blueberries blackberry strawberry chocolate curls mint powdered sugar
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130,453 |
Antipasto Pasta from Bon Appetit
|
Char broil peppers over pen flame on gas stove or broil in oven. Put peppers in a paper bag and cool completely then peel stem and seed the peppers. Cut peppers into 1/4 in wide strips. Chop garlic and shallot coarsely. Add olives parsley olive oil and oregano and chop coarsely. Season to taste with salt and pepper. Cook pasta in large pot of boiling salted water until al dente'. Drain. Return pasta to pot and mix in all ingredients (toss to combine.). Serve warm or let stand at room temperature for no more than 2 hours. Enjoy!
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red bell pepper yellow bell pepper green bell pepper garlic cloves shallot fresh Italian parsley oregano leaves ziti pasta parmesan cheese
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342,788 |
Crispy Duck Rolls With Pomegranate Dipping Sauce
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For the Duck Rolls: Cook the rice in well-salted water according to package directions. Set aside in a small bowl. While rice is cooking remove duck leg confit from the bones discard any skin then cut larger pieces of meat into smaller slices; set aside. On a clean dry work surface place one wrapper with one corner facing you. Keep remaining wrappers from drying out by covering them with a barely damp paper towel. Spread 1 1/2 tablespoons hummus horizontally about 2 1/2 to 3 inches from the corner closest to you. Spread about 2 tablespoons rice on top of the hummus then a teaspoon of carrots and a lesser amount of the cranberries and green onion. Finish with a few pieces of duck. Pick up the corner and bring it tightly against the ingredients shaping it into a cylinder while leaving the left and right corners free. Roll cylinder about 1/2 turn away from you before snugly folding in the sides. Continue rolling then dampen the open edges with water to seal. The rolls can be assembled several hours ahead dusted with cornstarch then kept in a single layer covered with plastic wrap. In a deep pan or wok heat about 1/2 inch of oil to 350°-375°. Gently slide a few rolls into the oil and cook for 2-2 1/2 minutes turning as needed to evenly brown. Allow plenty of room for rolls to cook which will also help keep the oil temperature from dropping too much. Drain on paper towel-lined baking sheet. Keep warm in a 250° oven if needed while you finish cooking the rest of the rolls. Cut each roll into 2 or 3 pieces and serve with Pomegranate Dipping Sauce on the side. . For the Pomegranate Dipping Sauce: Whisk ingredients together in a small bowl. Sauce can be made ahead and refrigerated. Bring to room temperature before serving.
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wild rice mix duck confit carrot dried cranberries green onions pomegranate concentrate dry red wine red wine vinegar shallots garlic water
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383,992 |
Italian Orange Slices
|
Slice orange in half top to bottom. Then slice each half into 1/4 inch thick slices leaving rind on. Discard any slices that have more rind than fruit. Arrange slices around the perimeter of a serving dish slightly overlapping. Alternatively you can arrange slices on individual serving dishes (luncheon sized) using one orange per dish. Lightly drizzle orange slices with olive oil and then lightly sprinkle with the ground black pepper. Serve immediately. Note: do not allow the olive oil to soak into oranges. The olive oil is meant to be a subtle flavor in the dish and not the main flavor. Do not put the olive oil on the dish more than one minute before serving. Most of the oil should be left behind on the dish after eating.
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navel oranges oranges extra virgin olive oil black pepper
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286,235 |
Ginger Rice
|
Bring ginger sugar salt and 2 1/2 cups water to a boil in a medium saucepan; boil 2 minutes. Stir in rice; reduce heat to low. Cover; cook until most water is absorbed 15 to 18 minutes. Remove from heat; let stand covered 7 minutes. Fluff rice with a fork before serving.
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fresh ginger sugar coarse salt
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216,362 |
Mom's Stuffed Eggplant (By Michael Chiarello)
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Preheat oven to 350 degrees F. Cut the eggplant in half and scoop out the center leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft about 10 to 12 minutes. Meanwhile in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef removing the extra unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions peppers and garlic together. In a bowl mix together the cooked eggplant vegetables cooked beef herbs 1 cup of the cheese bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture dividing it evenly among the 2 halves. Top with chopped tomatoes and the remaining 1/4 cup of grated cheese season with salt and pepper place on an oiled oven tray or baking dish and bake for 50 minutes in preheated oven. Let cool briefly slice widthwise and serve.
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eggplant extra virgin olive oil ground beef onion garlic cloves fresh parsley leaves basil leaves pecorino romano cheese egg chopped tomatoes
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255,380 |
White Chocolate and Lime Cheesecake Bars
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Line 8x8x2-inch square baking pan with foil extending over all sides. Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water. Finely grind cookies in processor. Add 2 tablespoons melted white chocolate and blend until mixture clumps together. Firmly press mixture onto bottom of prepared pan. Chill while making filling. Beat whipping cream in medium bowl until peaks form. Beat cream cheese sugar lime juice and lime peel in large bowl until smooth. Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust. Chill until filling is slightly firm at least 2 hours. Using foil as aid lift cheesecake out of pan. Cut into 9 bars. Garnish with chocolate curls if desired and lime slices or twists.
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white chocolate white chocolate curls cream cheese sugar fresh lime juice lime peel lime slices lime twists
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24,022 |
School hot rolls
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mix all dry ingredients (including yeast). Add oil. Add water. Let mix for 10 minutes. Let rise for 20 minutes. shape into rolls. let rise 10 minutes. Bake at 350 for 20 minutes. makes 100 rolls. perfect for large gatherings.
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flour dry milk sugar salt instant yeast water
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51,296 |
Grillades
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Sprinkle beef with salt and pepper. In a fairly large nonstick skillet (with a lid) heat 1 teaspoon oil over medium-high heat until very hot. Add steaks and cook until browned about 2 mintues per side. Transfer to a plate as they are browned. Add remaining 2 teaspoons oil to skillet; reduce heat to medium. Add onions and cook stirring 5 minutes. Add green pepper celery and garlic; cook stirring 3 minutes longer. Add tomatoes with their puree breaking them up with spatula. Stir in broth Worcestershire and bay leaves. Increase heat to high and heat until mixture boils. Return steaks to skillet and reduce heat. Cover and simmer 40 minutes. Transfer steaks to platter and keep warm. Increase heat to high; stir in vinegar and heat to boiling. Boil until sauce has thickened about 5 minutes. Discard bay leaves. To serve spoon sauce over steaks.
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salt ground black pepper onion green pepper celery garlic tomato puree beef broth Worcestershire sauce bay leaves red wine vinegar
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14,633 |
Pumpkin Spice Cake
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Mix ingredients well adding nuts and dates last. Bake 350 degree oven until done. (bake in any size pan you wish). Whip cream till thickened adding honey and cinnamon as it gets thicker.
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pumpkin dates baking soda eggs water honey cinnamon
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467,031 |
Cream Cheese and Chutney Roulade
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Place cream cheese between 2 sheets of plastic wrap and gently roll out to a 9-by-6 inch rectangle. Place in refrigerator for 1 hour. Remove top sheet of plastic and spread chutney over cheese leaving a 1-inch border on one of the long sides. Scatter scallions on top. Using plastic wrap roll up cream cheese into a log with plain border at end. Cover tightly with plastic and chill for at least 8 hours or up to 2 days. Place a small skillet over medium heat to warm. Add pumpkin seeds and salt then toast shaking pan often until seeds are fragrant about 3 minutes. Immediately transfer seeds to a bowl to cool. When cool roughly chop. When ready to serve unwrap cheese and gently press chopped pumpkin seeds all over outside. Serve with crackers if desired.
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cream cheese mango chutney scallion salt
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272,191 |
Quick Saucy Chicken Casserole
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Heat oven to 450*. Mix chicken soup vegetables poultry seasoning and garlic salt in ungreased 3-quart baking dish. Stir baking mix and milk until blended. Pour over chicken mixture. Sprinkle with parsley. Bake 30 to 32 minutes or until crust is light golden brown. Serves 8 to 10.
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turkey poultry seasoning Bisquick baking mix milk parsley flakes
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347,998 |
Molasses Baked Beans
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Combine all ingredients in crock pot. Cook on low 5-6 hours or on high 2 1/2 to 3 hours.
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black beans butter beans tomato sauce molasses vinegar dry mustard ginger black pepper
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505,737 |
Quick Kale With Bacon
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auté bacon in large pot over medium heat until crisp and brown. Using slotted spoon transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pot. Add shallots and garlic to drippings. Sauté over medium-high heat until tender about 2 minutes. Add kale and broth. Cover and cook until kale wilts and is almost tender stirring occasionally about 12 minutes. Uncover and cook until kale is tender and most of broth has cooked away stirring occasionally about 12 minutes longer. Season with salt and pepper. Transfer kale to bowl. Sprinkle with bacon and serve.
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bacon shallots garlic cloves kale low sodium chicken broth
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497,006 |
French Potato Salad With Fennel Vinaigrette #5FIX
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Cook potatoes in a lightly greased skillet according to package directions until tender. Cool slightly and add to a salad bowl. Cut fennel bulb in half then dice. Discard stalks and chop 2 tablespoons of feathery tops. Fold into potatoes add lobster and combine. Heat vinaigrette in a small saucepan to a high simmer. Remove from heat. Add fennel tops. Pour half the vinaigrette over potato salad. Toss gently until coated. Arrange eggs over top. Drizzle with remaining vinaigrette. Serve warm.
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fennel bulb olive oil
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73,074 |
Upside Down Chocolate Pudding Cake
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Mix bisquik 1/2 c sugar 3 T unsweetened cocoa milk and vanilla. Spoon batter evenly into greased crockpot. Mix remaining sugar 1/3 c cocoa and hot tap water and pour over the batter in the crockpot. Do not stir. Cook on HIGH 2-2 1/2 hours or until batter no longer looks shiny on top. DO NOT OVERCOOK. The batter rises to the top like a cake and there is a rich chocolate pudding underneath. Serve with ice cream or whipped cream.
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reduced-fat baking mix brown sugar milk vanilla tap water
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431,109 |
Vaco (Argentinean Flank Steak)
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If you've got a piece of meat with a lot of fat score the meat on both sides. Lightly season with sea salt; alternatively you could rub the meat with chimichurri before grilling. Grilling time will depend upon the thickness of your individual piece of meat but cook to an internal temperature of 120 degrees F for medium rare. Let side a few minutes then slice against the grain.
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ea salt
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127,385 |
Provencial Black Olive and Fresh Thyme Mashed Potatoes
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Put potatoes in a large saucepan and cover with cold water and bring to a boil. Reduce heat to med and cook until potatoes are very tender when stabbed with a fork about 15 minutes. Drain well. Return to the saucepan and add the cream and butter. With a hand mixer blend until just smooth (do not over whip). Add the olives and thyme. Garnish with fresh thyme. Season generously with salt and pepper. According to Oprah this serves 12 to 15.
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potatoes heavy cream butter nicoise olives kalamata olive thyme
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169,554 |
Basque Potatoes
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Place the potatoes in a large saucepan just cover with water and bring to the boil. Reduce the heat cover and cook for 12-15 minutes until just tender. Drain well then mash with a potato masher or fork until smooth. Add the milk season with salt and pepper and beat well. Cover and keep warm. Heat the oil in large frying pan over medium heat. Add onion pepper and garlic and sauté for 5 minutes. Mix in the tomatoes olives orange peel basil and wine blend well and simmer for about 5 minutes stirring occasionally until onions and bell pepper are just tender. Remove the orange peel and adjust the seasoning. To serve - place the potatoes in a shallow serving bowl spoon vegetables and juices over the top and garnish with parsley. Serve hot.
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potatoes milk salt black pepper olive oil onion green sweet pepper garlic clove tomatoes dried basil fresh basil dry white wine parsley
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57,003 |
Pistachio Thumbprint Cookies
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Preheat oven to 350 degrees. In a large bowl of an electric mixer beat together butter and sugar on high speed until smooth about 4 minutes. Add egg and extracts; mix well. In another bowl combine flour and pudding and add to the butter mixture. Stir in chocolate chips. Shape into 1-inch balls; roll in nuts. Place 2 inches apart on greased baking sheets. Make a thumbprint in center of each cookie and bake for 12 minutes or until golden brown on the bottom. Position a wire rack inside a large baking pan or over sheets of wax paper. Remove cookies from oven place on wire rack to cool. To prepare filling in a large bowl of an electric mixer beat together butter and confectioners' sugar on high speed until smooth about 2 minutes. Stir in vanilla and milk; mix until combined and smooth. Spoon into center of cooled cookies. Leave cookies on rack to glaze. To prepare glaze in microwave oven or over very low heat melt chocolate and shortening. Stir until smooth taking care not to scorch the chocolate. Bunch cooled cookies together on cooling rack and drizzle chocolate over them in a very thin stream crossing back and forth over cookies to form chocolate lace. For simple drizzling hold a small spoonful of chocolate about 6 inches above the rack; release a thin stream of chocolate as you move the spoon back and forth quickly over the cookies.
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butter confectioners' sugar egg vanilla extract flour instant pistachio pudding mix pecans butter confectioners' sugar vanilla extract milk vegetable shortening
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192,632 |
Shrimp Croquettes
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Melt the butter in a heavy-bottomed saucepan. Remove from the heat and. stir in the flour. Return the pan to the heat and allow the mixture to. foam without browning. Add all the milk in one go and stir vigorously. with a large whisk. As soom as the mixture comes to the boil the sauce. will immediately start to thicken and go smooth. Simmer gently for a few. minutes to ensure that the flour is completely cooked. Remove from the. heat and add the egg yolks cheese and shrimps. Do not cook the mixture. any further as the cheese will form lumps and the shrimp will go rubbery. Sprinkle over some freshly milled pepper and nutmeg. Pour the mixture into. a floured flat dish in a layer about 3 cm thick and leave it to set in the. fridge overnight. The next day cut the mixture into portions (2.5 x 5 cm). and roll them consecutively in flour beaten egg white and breadcrumbs. Deep-fry until golden brown (185°C) and drain them on paper towel. Place the croquettes in a hot oven (180°C) for a short while (5 min) to. ensure that they are heated right through. Serve with a lemon slice.
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butter white flour milk parmesan cheese shrimp eggs
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374,747 |
Healthy Turkey Melt
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Toast bread till crispy and delightful in the toaster. Pull apart strands of cheese and lay over toasted whole wheat bread. Lay slice of turkey on top of the cheese bed. Put your broiler up to high and place the sandwich on the rack near the top of the oven. Broil for around 5 minutes or until the cheese is golden bubbly. Add paprika or other random spice or seasoning of your choice and enjoy ^.^.
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aprika
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41,477 |
Maple-Glazed Turkey Breast
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Mix uncooked rice seasoning packet from rice mix and water in a crockpot. Place turkey breastm skin side up on the rice. Drizzle with syrup. Sprinkle with walnuts and cinnamon. Cover and cook on low setting for 4 to 5 hours or until turkey is no longer pink in the center.
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water maple syrup walnuts ground cinnamon
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426,387 |
Caterer's Kugel (A Sweet Noodle Pudding)
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Preheat oven to 350F and grease an 8x8\" square glass casserole dish. Place the drained noodles in the prepared dish and sprinkle pineapple and raisins over the top. Combine the 1/4 cup sugar eggs evaporated milk sour cream and vanilla and pour over the noodles and fruit; use a fork to swirl around the mixture so that it gets into all of the nooks and crannies but without disturbing the placement of the noodles and fruit too much. Combine the cookie crumbs butter cinnamon and some sugar then sprinkle over the top of the casserole. Bake for about 30-40 minutes or until the top has begun to get golden and the pudding seems fairly set (not very jiggly). Serve warm or cool.
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eggs granulated sugar evaporated milk sour cream creme fraiche vanilla extract crushed pineapple golden raisins sultana graham cracker crumbs unsalted butter cinnamon granulated sugar
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353,257 |
Easy Baked Buffalo Wings
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Cut off wing tips; discard. Separate wings at joint. Place wings in a single layer on a wire rack inside a shallow pan (to catch grease). (You can use a broiler pan but the super thin bars of the wire rack keep the meat from sticking). Broil 4 to 5 inches from heat for 10 minutes or until lightly browned. Use the stove fan if you have one; the grease from the meat makes a lot of smoke. Turn. Broil another 10 to 15 minutes or until meat is no longer pink. Meanwhile microwave butter in large microwave-safe bowl. Add hot sauce. Add wings to bowl and cover. Shake until wings are well coated. Serve hot with celery ribs carrot sticks and blue cheese dressing if desired.
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chicken wings butter
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205,112 |
New York Cheesecake
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Mix crumbs 3 tablespoons sugar butter and cinnamon; press onto bottom of 9-inch spring form pan. Bake at 350 degrees for 10 minutes. Mix cream cheese 1 cup sugar flour and vanilla with electric mixer on medium speed until well blended. Add eggs 1 at a time mixing on low speed after each addition just until blended. Blend in sour cream. Pour over crust. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is set. Run a small knife around the rim of the pan to lossen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with cherry pie filling. Tips: To cut perfect cheesecake slices use a wet knife. Storage suggestions: This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid.
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graham cracker crumbs sugar butter margarine cinnamon cream cheese sugar flour vanilla eggs sour cream cherry pie filling
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44,396 |
Winter Wonderland Snowballs with variations
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Peppermint Snowballs: Crush 3/4 cup hard peppermint candies in food processor or blender. Stir in 1/4 cup of the crushed candies with the flour; reserve remaining candy. Bake as directed. Immediately roll baked cookies in powdered sugar; wait 10 minutes then roll in reserved crushed candy. Reroll if desired. Lemon Snowballs: Substitute lemon extract for vanilla. For more lemon zing add 1 tsp grated lemon peel. Crush 1/2 cup Lemon Drop candies in food processor or blender. Stir in 1/4 cup crushed candies with flour; reserve remaining candy. Bake as directed. Immediately roll cookies in powdered sugar; wait 10 minutes then roll in reserved crushed candy. Reroll if desired. Heat oven at 400 degrees. In large mixing bowl combine butter 1/2 cup powdered sugar and vanilla. Beat at medium speed. Add flour and salt. Stir in chopped nuts. Shape dough into 1 inch balls. Put cookies on ungreased cookie sheet about 2 inches apart. Bake 8-9 minutes-- until set-- do not brown! Immediately roll cookies in powdered sugar and cool on wire rack. Roll in powdered sugar again after about 10 minutes.
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butter powdered sugar vanilla all-purpose flour salt powdered sugar
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159,778 |
Bacon Biscuits
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Heat oven to 450 degrees F. Lightly grease cookie sheet. In large skillet cook bacon over medium heat until crisp. Drain on paper towels. Crumble. Place flour in large bowl. With pastry blender or fork cut in shortening until mixture resembles coarse crumbs. Stir in cooked bacon. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl. On lightly floured surface knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on greased cookie sheet. Bake at 450 degrees F. for 10 to 12 minutes or until golden brown. Serve warm.
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bacon self-rising flour shortening milk
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282,929 |
Creamy Baked Asiago-Gouda Fettuccine
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Cook fettuccine in large pot of salted water until tender but firm to the bite about 10 minutes; drain well. While pasta is cooking in small skillet saute shallots and garlic in 1 T butter over medium heat until tender; set aside. After fettuccine is done cooking drain well in colander and then pour back into the same pot. Add the 6 T melted butter and coat pasta well. Next add the shallot mixture parsley flakes cayenne pepper and ground nutmeg; stir well. Next add 1 cup grated Asiago cheese and 1 cup grated smoked Gouda cheese and combine well. Next add the half-and-half and milk and combine well. Let the fettuccine sit for about 15 minutes so that the pasta soaks up the flavors of the sauce mixture. Bake uncovered at 350 degrees F for about 25 minutes stirring occasionally. Enjoy! Let sit for about 5 minutes and serve.
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fettuccine pasta butter shallots garlic cloves butter parsley flakes ground cayenne pepper ground nutmeg asiago cheese smoked gouda cheese half-and-half milk
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4,710 |
Oven-Fried Sweet Potatoes
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Preheat oven to 475 degrees. Peel the potatoes and cut them in half across the middle then cut the halves lengthwise into 1/4-inch- thick slices. Put the slices into a bowl and spray well with nonstick cooking spray. Add the marjoram or thyme salt and pepper. Toss several times to coat the slices with Pam and seasonings. Spread the slices evenly in a single layer on baking sheets. Bake for 8 to 10 minutes then turn the slices and bake until slightly crisped and tender 5 to 7 minutes longer. Scoop the hot slices back into the bowl.
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sweet potatoes fresh marjoram thyme salt pepper
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20,823 |
Alaskan Salmon Chowder
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In a saucepan cook onion celery green pepper and garlic in 1/4 cup broth until tender. Add potatoes carrots seasoned salt if desired dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn milk and salmon; heat through.
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onion celery green pepper garlic clove chicken broth potatoes carrot seasoning salt dill weed zucchini evaporated milk salmon
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277,392 |
Cheesy Gluten-Free Loaf (Abm)
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Add milk olive oil eggs honey and cider vinegar to bread pan. Mix all remaining ingredients except for yeast in a large bowl to incorporate then add to the bread pan. Add the yeast. Set to the gluten-free cycle or whichever cycle in your machine that is closest to the time shown above. While bread is kneading scrape down sides with a rubber spatula to make sure all ingredients are incorporated. After cycle is completed remove and allow bread to cool completely before slicing for best results.
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low-fat milk olive oil eggs honey cider vinegar salt potato starch tapioca flour xanthan gum gelatin provolone cheese mozzarella cheese parmesan cheese
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449,264 |
Girl Scout Thin Mint Pie
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Remove 10 cookies and set aside. Crush or process remaining cookies then mix them with the butter. Press firmly onto bottom and up side of 9-inch pie plate. Pour milk into large bowl. Add both boxes of pudding mix and beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.). Spoon out 1 1/4 cup of pudding into another bowl and stir in peppermint extract. Pour peppermint pudding mixture over crust. To remaining pudding mix add in 1 cup of whipped topping. Spread the pudding/whipped topping layer of the mint layer. Chop remaining cookies and combine them with about 2 ½ cups (doesn’t have to be precise) whipped topping. Spread this mixture over the top. The pie might look kind of messy at this point so clean up the edges. Chill for 4 hours or until set. To garnish place remaining whipped topping in a plastic zipper bag. Snip off a corner of the bag (about ½ inch up from corner) and squeeze whipped topping around sides decoratively. To make thin zig-zags pour COLD chocolate syrup into a small zipper bag. Snip a very very tiny cut off the bottom corner and drizzle away!
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butter milk Jell-O chocolate fudge flavor pudding and pie filling Cool Whip Topping
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90,199 |
Lemon Cake
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Preheat the oven to 350°F (180°C). Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes or until light and fluffy. With the mixer on medium speed add the eggs one at a time and the lemon zest. Sift together the flour baking powder baking soda and salt in a bowl. In another bowl combine 1/4 cup lemon juice the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter beginning and ending with the flour. Divide the batter evenly between the pans smooth the tops and bake for 45 minutes to 1 hour until a cake tester comes out clean. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are done let them cool for 10 minutes then invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Allow the cakes to cool completely. For the glaze combine the confectioners' sugar and lemon juice in a bowl mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
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unsalted butter sugar lemon zest all-purpose flour baking powder baking soda kosher salt fresh lemon juice buttermilk pure vanilla extract confectioners' sugar fresh lemon juice
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41,779 |
Holiday Potpourri
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Cut orange and lemon into pieces. Put all ingredients in a sauce pan and cover with water. Simmer on stove and add additional water during the day when needed.
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orange lemon bay leaf cinnamon stick whole cloves
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310,946 |
3 Step Taco Salad
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Cook the beef in large skillet over medium-high heat until browned stirring to crumble. Stir in taco seasoning and water. Reduce heat and simmer 5 minutes stirring occasionally. Combine sour cream and salsa in a small bowl. Combine the beef mixture iceberg lettuce tortilla chips tomatoes 1/2 cup cheese and beans in a large bowl. Drizzle the sour cream mixture over the salad and toss gently. Sprinkle with remaining ½ cup of cheese. Serve immediately.
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lean ground beef water nonfat sour cream salsa iceberg lettuce baked corn tortilla chips fresh tomatoes reduced-fat sharp cheddar cheese black beans
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508,583 |
Beefy Mushroom Noodles
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Cook noodles and drain. In frying pan brown beef. Drain. In small saucepan melt butter over low heat. Stir in mushrooms and brown slowly. Add flour and cook stirring until deep brown. Add water mixture. Heat to boiling and stir 1 minute. Add Worcestershire sauce to taste. Top warm noodles with beef and sauce.
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beef butter flour water Worcestershire sauce
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29,260 |
Texas Food Cake
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Preheat oven to 325°F and set oven rack in middle level. Butter and flour a 10 inch tube or bundt pan. Beat the butter with the sugar and vanilla until light; about 4 minutes. Add the eggs one at a time beating well after each addition. In another bowl combine the flour with the baking soda and salt and stir well to mix. Combine the pecans and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well. Add the flour mixture alternately with the sour cream to the butter and egg mixture begining and ending with the flour. Stir in the pecans and coconut. Pour the batter into the prepared pan and smooth top of batter. Bake the cake about 45 to 50 minutes until a toothpick inserted in the center of the batter comes out clean. Cool on a rack for about 15 minutes then invert a rack on the pan and invert to remove the cake. Finish cooling at room temperature then wrap well in plastic wrap. The cake keeps well at room temperature for 4 to 5 days if it ever lasts that long without being eaten!
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unsalted butter sugar vanilla extract eggs cake flour baking soda salt sour cream pecans coconut
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302,414 |
Paneer With Scallions and Tomatoes (Mulayam Paneer Bhurjee)
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Heat oil in a large skillet over medium-high heat. Sprinkle in cumin seeds and cook until they sizzle turn reddish brown and smell fragrant about 10 seconds. Add all the remaining ingredients and simmer uncovered stirring occasionally until the flavors infuse the cheese about 5 minutes. Serve immediately.
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canola oil cumin seed panir scallions fresh tomatoes fresh cilantro coarse salt garam masala turmeric chilies serrano chilies
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441,510 |
Baked Parmesan Chicken
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Preheat oven to 350°F. Season chicken with salt and pepper. In a large skillet melt butter over medium heat. Add chicken and cook turning until browned about 10 minutes. Sprinkle 1/4 C of the Parmesan cheese over the bottom of a 13x9 inch baking dish. Arrange chicken in dish. In the same frying pan whisk flour into pan drippings. Cook stirring for 1 minute. Gradually add milk and cook stirring constantly until smooth and thick. Remove from heat and stir in Swiss cheese. Pour sauce over chicken. Top chicken with remaining 1/4 C Parmesan cheese. Sprinkle with bread crumbs. Bake for 45 minutes until chicken is tender.
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boneless skinless chicken breasts salt ground black pepper butter parmesan cheese flour milk swiss cheese
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338,834 |
Cherry Ripe Cheesecake
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In a medium bowl combine biscuit crumbs coconut condensed milk and butter. Press mixture firmly onto base and sides of a 22cm spring-form pan using a flat-bottomed glass. Chill 20 minutes until firm. Filling: Meanwhile in a medium saucepan melt Cherry Ripe over low heat 4-5 minutes until smooth. Add sugar cream and colouring stirring over heat until well combined. Cool. In a small bowl using an electric mixer beat cream cheese until smooth. Beat in Cherry Ripe mixture until combined. Pour mixture into prepared shell. Chill for 3 hours or overnight until firm. Serve topped with chopped Cherry Ripe bar.
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sweetened condensed milk butter caster sugar cream cheese
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409,651 |
Beyond Basic Burgers - 4 Different Burgers
|
Preheat grill to medium-high heat. Mix 1 pound lean meat add-ins and 2 tablespoons of the Kraft barbecue sauce. Shape into 4 patties. Grill 7-9 minutes on each side or until cooked through brushing with remaining 2 tablespoons Kraft barbecue sauce during last 2 minutes of grilling time. Place on patties on buns. Note: For a further flavor kick try a Kraft singles slice with the pork or beef burgers and cranberry sauce with the turkey burger.
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ground chicken colby-monterey jack cheese barbecue sauce ground beef part-skim mozzarella cheese barbecue sauce ground pork apple barbecue sauce ground turkey Stove Top stuffing mix water hickory flavored barbecue sauce
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390,011 |
Lemon Creme Brulee
|
Preheat oven to 325 degrees; bring the water to a boil. In a large bowl combine the milk egg yolks lemon zest juice condensed milk and cornstarch; whisk together until smooth then whisk in vanilla. Place 6 ramekins or ceramic bowls in a 9 X 12-inch baking dish. Divide the cream mixture evenly among the ramekins. Carefully pour the boiling water into the baking dish so that it comes about half way up the small dishes. Bake until lightly set about 40 to 45 minutes. Remove from water and carefully place on wire rack to cool. When cool cover loosely with plastic wrap and refrigerate at least 4 hours or up to 2 days. When ready to serve position broiler rack 4 inches from heat source and turn oven on to broil. Spoon a tablespoon of brown sugar over each dish and bake 30 to 40 seconds until sugar melts. Remove and let stand until caramel hardens.
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water lemon zest fresh lemon juice sweetened condensed milk cornstarch vanilla extract light brown sugar
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369,907 |
Homemade Nutella
|
Get the hazelnuts as finely ground as possible. My final product was gritty because I couldn't get them powdered enough. It doesn't hurt the taste but if anyone figures out how to make them finer email me. Melt the butter. Combine the melted butter cocoa honey and powdered hazelnuts and mix. Put in some kind of container and keep in the fridge.
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hazelnuts honey butter
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215,422 |
Blueberry-Pineapple Coffee Cake
|
Preheat oven to 350°F. Grease 13x9x2-inch baking pan; set aside. In medium bowl stir together flour baking powder baking soda 1 teaspoons cinnamon and 1/2 teaspoons salt. Set aside. In large bowl stir together sugar 1/2 cup brown sugar oil and eggs. Add flour mixture and buttermilk alternately to sugar mixture stirring after addition. Stir in pineapple. Spoon batter into prepared pan. For blueberry topping stir together all ingredients for topping. Sprinkle over batter. Bake for 35 to 40 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 45 minutes. Serve warm.
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flour baking powder baking soda cinnamon salt sugar brown sugar eggs buttermilk crushed pineapple fresh blueberries frozen blueberries pecans brown sugar cinnamon nutmeg
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144,966 |
Cocoa Cafe
|
Mix together and serve in an irish coffee glass. Can top with whipped cream and grated nutmeg.
|
aracter(0
|
212,148 |
Honey Mousse (Frozen)
|
Whip yolks and honey in a standing electric mixer until thick (approximately 10 minutes). Whip cream. Fold cream into honey/egg mixture. Freeze for at least 40 minutes.
|
honey heavy cream
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485,346 |
No Churn Chocolate Mint Ice Cream With Chocolate Mint Chips
|
In a large bowl whisk together sweetened condensed milk chocolate syrup vanilla extract and mint extract until blended. In a separate large bowl beat whipping cream until soft peaks form. Fold the whipping cream into the first bowl. Then fold in chips or candy. Transfer mixture to a 1/2 gallon freezer-safe dish. Place in the freezer and chill until firm at least 6 hours.
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sweetened condensed milk vanilla extract heavy whipping cream
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164,819 |
Portofino Cranberries
|
Put the jello in the boiling water until dissolved then add the port wine and stir. Add pineapple cranberry sauce and chopped pecans. Put in a serving bowl. Put in the refrigerator until set (3-4 hours). Mix the cream cheese and sour cream together spread over the jello. Garnish with more pecans if desired.
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raspberry Jell-O gelatin boiling water port wine crushed pineapple whole berry cranberry sauce pecans cream cheese sour cream
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332,666 |
No-Bake Chocolate Swirl Cheesecake
|
To make the crust: In a bowl combine graham cracker crumbs and butter until moistened. Press into bottom of an 8-inch springform pan. Cover chill. To make the filling: In a saucepan sprinkle gelatin into milk; set stand for 5 minutes. Stir over low heat until gelatin is dissolved. Remove from heat; cool for 15 minutes. In a bowl beat cream cheeses until smooth. Beat in sour cream Splenda and vanilla; slowly beat in gelatin mixture. Divide in half. Stir chocolate into one portion. Spoon half of the chocolate filling into chilled crust; spread evenly. Carefully spoon half of the white filling into chocolate in small mounds. Using a narrow spatula or knife swirl chocolate and while fillings spreading each evenly. Swirl again. Cover and chill for 6 to 24 hours. To serve loosen cheesecake from pan; remove pan side. If desired top with chocolate curls.
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graham cracker crumbs butter unflavored gelatin nonfat milk reduced-fat cream cheese fat free cream cheese nonfat sour cream Splenda granular vanilla chocolate curls
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321,166 |
Maggie's Chicken Tortilla Soup Burritos
|
Preheat oven to 400°F. Heat the first 4 ingredients in a medium saucepan until warm. Soften tortillas (I microwave for about 10 seconds). To each tortilla add about 3 rounded tablespoons each of cheddar and the heated corn/bean/tomato/chicken mixture. Fold burrito style - two ends folded in just a bit then another end folded over the filling and the other end overlapping it. Place in a baking dish sprayed with nonstick spray and bake about 10 minutes or until slightly browned.
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canned black beans kidney beans Ro-Tel tomatoes sharp cheddar cheese tortillas
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421,828 |
My Chicken Pasta Salad
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On a plate add the tumeric cinnamon cardamom cayenne and cumin. Make sure to coat the diced chicken well with the spices. Cover the chicken and place in fridge for 30 - 60 minutes. Heat the oil and add the onions garlic and sweet pepper. Cook over low heat for 5 minutes stir occasionally. Add the chicken and cook for 5 - 10 minutes again stirring occasionally until a nice golden brown color. Add the chicken stock and salt bring to a boil. Once boiling add the raisins and mango lower heat to a simmer partially cover and simmer for 25 minutes. Add the chicken mixture to your pasta toss and serve garnished with the cilantro almonds and candied ginger. Hope you enjoy.
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chicken turmeric cinnamon cardamom cayenne pepper cumin onion garlic cloves pepper chicken broth salt raisins raisins sultana mangoes cilantro candied ginger
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411,052 |
Sweet Potatoes With Roasted Hazelnuts
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Wash potatoes in cold water and cut off root ends. Place on sheet of aluminum foil or in a shallow baking pan in a 400 degrees F oven and bake until tender 40-45 minutes. While potatoes bake thinly spread sliced or flaked hazelnuts on a shallow pa and place on top rack of oven. Roast about 15 minutes or until golden brown stirring 3very 5 minutes. To serve make a slit in the baked sweet potatoes and fill with hazelnuts and melted butter.
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sweet potatoes hazelnuts butter
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250,098 |
Blue Cheese and Bacon Potato Skillet
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Melt the butter in a large skillet over medium heat. Add in the potato cubes and onion slices; cook stirring frequentely until the potatoes are tender and the onions are golden brown (about 15-20 minutes) adding in the garlic if using the last few minutes of cooking. Add in the crumbled blue cheese and bacon; stir until the cheese melted. Season with black pepper and salt.
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butter potatoes onions garlic blue cheese bacon fresh ground black pepper salt
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132,976 |
Chicken Enchilada Lasagna Bundles
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Heat oven to 350 degrees. Grease 13x9 baking dish. Cook noodles as directed on package and drain. Mix enchilada sauce chilies and tomato. Mix chicken Monterey Jack cheese onions and 1 cup sour cream. Spread about 1/2 cup sauce mixture into baking dish. Spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1/4 cup of chicken mixture. Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over bundles. Sprinkle with the Cheddar cheese. Cover and bake 40 to 45 minutes or until hot in center. Heat remaining sauce in saucepan; spoon over bundles. Serve with additional sour cream.
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green chilies tomatoes monterey jack pepper cheese green onion sour cream cheddar cheese
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349,356 |
Chicken Broccoli Casserole
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Rinse and remove organs from young chicken. Bring to a boil and reduce heat. Cook for 1.5 hours. Scoop off chicken fat as it cooks. Add water as needed. After chicken cools cut about 2 inches off of the bottom of the broccoli stalks. Bring broccoli to a boil in leftover chicken broth and cook until tender when pierced with a fork. Pick all white meat (breast and wings) off of chicken once cooled. Chop chicken and broccoli into small cubes. Preheat oven to 350 degrees. Grease 8 inches x 11 inches pan with butter. Put chopped chicken at the bottom then layer with the chopped broccoli. Put another layer of chicken and then another layer of chopped broccoli. Prepare the curry sauce. Mix 2 cups of mayonnaise 1 cup of milk and about 2 tablespoons of curry powder together in a small bowl. Make sure it has the consistency of thin yogurt. Pour curry sauce over the casserole. Sprinkle croutons around the edge of the casserole. Bake for 20-25 minutes. Sprinkle casserole with shredded cheese when finished baking. Cover with aluminum foil until cheese has completely melted. Serve and enjoy!
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young roasting chickens fresh broccoli cheddar cheese curry powder mayonnaise milk croutons
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184,252 |
Mexican Corn on the Cob
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Bring water to a boil. Remove husks and corn silk from corn cobs. Place the corn in the boiling water cover and boil until it is just hot 10 minutes or less. While corn is boiling mix together olive oil chili powder salt and pepper. Remove corn from steamer brush with oil mixture and serve hot.
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extra virgin olive oil red chili powder
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429,317 |
Anytime Lemon Iced Tea
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Boil 2 cups water and pour over the tea bags. Let steep 7 minutes. Remove tea bags but don't squish them or squeeze them to keep bitterness at bay! Stir sugar into the hot concentrated tea mixture until dissolved. Top up with remaining 6 cups water (ice cold preferably). Stir then add lemon juice stirring again. Let cool or serve with ice.
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water water tea bags white sugar fresh lemon juice
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513,632 |
Cumin-Spiced Mahi Mahi Tacos With Nectarine-Avocado Salsa
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Combine first 6 ingredients and sprinkle over all surfaces of the fish. Grill fish skin side up on lightly oiled grates over medium-high heat (350° - 400°) for 4 minutes. Turn fish over and grill 4 minutes or until fish becomes opaque and begins to flake. Remove skin and break fish into chunks. Lightly coat tortillas with cooking spray and grill 1 to 2 minutes each side. Fill each tortilla with fish and top with Nectarine-Avocado Salsa and Zesty Sour Cream. To Make the Nectarine-Avocado Salsa: Combine first 8 ingredients; cover and chill 30 minutes to 1 hour. Just before serving stir in diced avocado. To Make the Zesty Sour Cream: Stir together all ingredients. Serve slightly chilled.
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kosher salt ground cumin dried oregano garlic powder fresh ground black pepper cayenne pepper mahi mahi fillets corn tortillas nectarines red bell pepper red onion fresh cilantro fresh lime juice garlic kosher salt avocado sour cream fresh cilantro fresh lime juice kosher salt
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404,358 |
Gluten-Free Apple, Cheddar, Walnut Bread (Abm)
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Fit the bread pan with the kneading paddle. Add milk butter honey eggs and cider vinegar to the bread pan. Add all remaining ingredients except yeast to medium-sized bowl and stir together. Add to bread pan. Add yeast to bread pan and place in the Cuisinart Convection Bread Maker. Press Menu and select Gluten Free. Select Medium crust (or to taste). Select dough size. Press start to mix knead rise and bake. Tip: For best results while dough is kneading scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is completed remove bread from machine and transfer to wire rack to cool. Bread is easier to slice when cool.
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low-fat milk unsalted butter honey eggs cider vinegar salt potato starch tapioca flour cheddar cheese walnuts xanthan gum gelatin instant yeast bread machine yeast
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