RecipeId
int64 39
541k
| Name
stringlengths 2
85
| Instructions
stringlengths 2
12.4k
| Ingredients
stringlengths 2
544
|
|---|---|---|---|
273,107 |
Orange Gumdrops
|
Line loaf pan 9x5x3 inches with aluminum foil. Brush with oil. Heat 1 cup sugar and the corn syrup to boiling in 1-1/2 quart saucepan over medium-high heat stirring constantly until sugar is dissolved. Cook without stirring to 280 degrees F. on candy thermometer or until small amount of mixture dropped into very cold water separates into hard but not brittle threads. While cooking sugar mixture heat orange juice pectin and baking soda to boiling (mixture will be foamy) in 2-quart saucepan over high heat stirring constantly; reduce heat. Slowly pour hot sugar mixture in a thin stream into orange juice mixture stirring constantly (this should take 1 to 2 minutes); remove from heat. Stir in food color. Let stand 2 minutes. Skim off foam. Pour mixture into pan. Let stand uncovered at room temperature 24 hours. Lift foil from pan and remove foil from sides. Cut into 3/4-inch squares with knife dipped into sugar. Roll squares in sugar. Let stand uncovered at room temperature 1 hour. Store gumdrops in airtight container. Grape Gumdrops: Substitute grape juice for the orange juice and blue food color for the red. Apple-Cherry Gumdrops: Substitute apple-cherry drink for the orange juice and use red food color.
|
sugar light corn syrup baking soda sugar
|
103,521 |
Mackie's Apple Dumplings
|
Split crescent rolls into their triangles and wrap one piece of apple into each one. Melt butter sugar and cinnamon and pour over the apple dumplings that were placed in a large pie pan or small casserole dish. Pour soft drink over the top of that and bake at 350 degrees for 40-45 minutes basting the top of the roll as you go.
|
apples butter sugar cinnamon
|
41,714 |
Shepherd's Pie
|
Brown the ground beef very well on medium high in a large fry pan stirring frequently. (Add a little vegetable oil if necessary.) Add the onion and garlic and cook until the onions are slightly browned. Keep an eye on this so that the mixture doesn't burn. Sprinkle the flour over the meat and onion mixture and stir until all the flour has been absorbed. Cook 2 or 3 minutes stirring frequently. Add water and the Worcestershire sauce and stir to dissolve browned particles stuck to the bottom of the pan. Let bubble on low for about five minutes. Add more water if it's too thick. Add salt and pepper to taste and possibly more Worcestershire sauce. Place meat mixture in the bottom of a large casserole dish. Put frozen peas on top of this and then the mashed potatoes. Bake in 350F oven for about a half hour or until bubbly. Let rest about 15 minutes before serving.
|
ground beef onion garlic flour Worcestershire sauce water mashed potatoes
|
188,210 |
Vegetarian Lasagna for Veggie Haters
|
I usually put the cottage cheese in my electric chopper (not processor) to mimic the texture of ricotta. I also use the 4% minimum fat kind. Saute onion and garlic in olive oil and salt for 5 minutes. Add mushrooms and saute with the onions until cooked. I chop up the mushrooms in the pan with a spatula to make them small (kinda like meat). Don't drain the liquid. Meanwhile soak the TVP in boiling water to soften then drain. Add the TVP and mix together. Add the sauce and mix. Ladle some sauce onto the bottom of the crockpot. Make a double layer of noodles on the sauce--break those suckers up to fit. Spread the cheeses over the noodles. Sauce then noodles (double layer) then cheese until layers are done. I usually finish with a layer of mozzarella. Cook on low for 4-5 hours.
|
cottage cheese mushrooms parmesan cheese mozzarella cheese onion garlic cloves olive oil kosher salt
|
50,778 |
Deviled Swiss Steak
|
Heat oil in electric frying pan or other large skillet. Saute onion and garlic in oil. Dredge meat in flour and saute on both sides till browned (do not cook through). Mix remaining ingredients in bowl until well blended. Pour mixture over meat lower heat and simmer for 1 to 1 1/2 hours to ensure tenderness of beef. Sauce is excellent when served over cooked egg noodles.
|
onion garlic salt flour paprika canned whole tomatoes water Worcestershire sauce dry mustard brown sugar
|
101,818 |
Easy Spicy B B Q Sauce
|
Mix all ingredients together. Enjoy!
|
brown sugar ketchup Worcestershire sauce chili powder oregano garlic powder thyme onion powder paprika basil salt pepper
|
20,250 |
Floridian Chicken
|
Sprinkle chicken with salt and pepper. Heat butter and oil in large skillet over medium heat; add chicken. Cook until golden 4 to 5 minutes on each side. Add carrots celery onion broth grapefruit juice sherry and tarragon to chicken; heat to boiling. Reduce heat; cover and cook until chicken is tender 30 to 40 minutes. Place chicken in center of serving platter. Arrange vegetables around chicken keep warm. Blend water and cornstarch in small bowl; stir into sauce in skillet. Cook stirring until thick about 2 minutes. Add grapefruit to cornstarch mixture; cook until grapefruit is hot. Pour the sauce over chicken and vegetables. Garnish with mint leaves.
|
chicken thighs salt pepper butter margarine carrots celery onion chicken broth grapefruit juice dry sherry dried tarragon leaves water cornstarch grapefruit fresh mint leaves
|
291,003 |
BBQ Grilled Tomatoes
|
Just a quick note; if you want a rich and sweet flavourful tomato use Roma tomatoes. Preheat the BBQ to around 250 F (I usually grill these after I've taken the main dish off the BBQ). Add olive oil and balsamic vinegar in a small bowl. Chop or press garlic cloves into oil and vinegar. Wash tomatoes and cut the stem end and slice a piece off the other end to give a flat surface. Slice tomatoes in half. Brush the cut side with olive oil and place on grill (watch for flare-up). Grill for about 1-2 minutes or until the grill face is slightly browned. Turn over and spoon the mixture of oil/vinegar/garlic onto the sliced face again watch for flare-up. Sprinkle Parmesan cheese over the entire surface. Break up feta onto the sliced surface. Sprinkle Italian seasoning over the entire surface. By now the tomatoes should be cooked or grill for another minute (I look for the skin to be slightly peeling off and then I remove from grill.
|
tomatoes parmesan cheese feta cheese extra virgin olive oil garlic cloves
|
161,081 |
Pollo Frito
|
In a large casserole dish whisk the lemon juice extra-virgin olive oil and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day turning the chicken pieces occasionally. In a large cast iron frying pan or other heavy frying pan add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat. Meanwhile drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through turning occasionally about 25 minutes. Using tongs transfer the chicken to a paper towel-lined plate to drain the excess oil. Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.
|
fresh lemon juice extra virgin olive oil salt frying chickens fresh ground black pepper olive oil all-purpose flour lemon wedge fresh Italian parsley
|
270,626 |
Almond Vegetable Slaw
|
In a large bowl toss together broccoli zucchini celery onions bell peppers and almonds. In a small bowl whisk together oil lemon juice parsley mint and lemon zest. Pour over vegetable mixture; toss gently to coat. Season with salt and pepper. Enjoy!
|
broccoli stem zucchini celery red onion red bell pepper extra virgin olive oil lemon juice rice vinegar sugar fresh parsley of fresh mint lemon zest
|
524,071 |
Mom's Casserole Bread
|
Using a large bowl dissolve yeast in warm water. Stir in sugar salt softened butter or margarine and 3 cups of the flour. Blend until smooth. Using a wooden spoon beat in remaining cup of flour. Cover bowl with wax paper or plastic wrap. loosely. Not tight. Let bowl sit in warm dry place out of a draft to rise for about 45 minutes. It will more than double in bulk. Again using a wooden spoon beat down the mixture for about a half minute. Place in a greased glass or ceramic bowl for baking. Bake at 375°F for 50 - 55 minutes. Remove from oven and cool on rack for a few minutes. Pop out of bowl and let cool a bit more. Serve warm in wedges with butter. or your favorite soup stew or chili. Or maybe with a hunk of great cheese and a bottle of wine!
|
dry yeast warm water sugar salt butter margarine unsifted flour
|
527,843 |
Bake Sugar Bakeshop's Sweet Caribbean Cornbread
|
Preheat oven to 350 degrees and grease a 9x13 inch baking pan. In a large mixing bowl stir the cornmeal flour sugar baking powder and salt. Pour in the vegetable oil melted butter beaten eggs pineapple creamed corn rum and milk and stir just until moistened (batter will be lumpy). Pour the batter into the greased baking pan and bake 45 minutes until golden brown and starting to show some cracks. Remove from oven and serve warm with butter or honey or plain. Batter can also be baked in muffin tins for about 20 minutes instead of 9x13 pan.
|
white cornmeal all-purpose flour sugar baking powder salt unsalted butter dark rum eggs crushed pineapple buttermilk
|
30,326 |
Lobster Pie
|
Break up cooked lobster meat. I like to have mine broken rather small again you be the judge. You can't really mess this recipe up. Lay the meat in the bottom of a glass pan the lobster should cover the bottom of the pan. I have also made this in those individual little thingies you make onion soup in this is nice if you are having company. Pour some melted butter on top of the lobster. Just enough to coat it a little. At this point is when I usually start to pick at the lobster You know: One for the pan one for me! TRY not to do this it really is better if you have a nice amount of lobster at the bottom of the dish! Pour some Half& Half over the meat next. The milk should come just about half way up the meat not cover it. Don't worry if you think you have poured too much it will be okay. I did this once and looked like an idiot at the sink trying to pour out some milk while keeping the lobster in! It will all work out in the end promise! Put in the oven at 350 for about 15 minutes. While this is cooking you can make the crust. Super easy. Just crush up the crackers right in a frying pan. Use the back of a big spoon as fine as you like em. I don't make mine super fine just kinda crushed. Then add whats left of the stick of butter. You can add more if you think it is too dry. Throw in the garlic and parsley. Cook over low heat just to let the butter melt. Stir it all together so the crackers get nice and coated. Spread this evenly over the lobster. Push it down a bit so that it can absorb the liquid in the pie. Set back in the oven for about 5 minutes. Let it sit on the counter for a couple minutes just to set up and cool a bit. And then enjoy! That was sure a lot of typing for such an easy recipe but it is worth it. One of my favorie things to make and to eat!
|
lobsters butter half-and-half parsley garlic powder
|
152,148 |
Cherry Chunk Cookies
|
Preheat oven to 350°. Cream butter and sugars together until light and fluffy. Add Vanilla & egg. Beat thoroughly. Mix all dry ingredients except the two chips the pecans and the cherries in a medium bowl. Add to wet ingredients and mix well. Fold in cherries chips and nuts. Spoon out rounded teaspoonsful of dough onto ungreased cookie sheets. Bake about 12 minutes. Cool on sheet for about one minute then transfer to cooling racks to finish cooling. *Note- if anyone finds anything wrong with the directions please let me know. The original directions simply said \"make like you would chocolate chip cookies\" so I wanted to be more specific for those with less baking experience.
|
butter margarine granulated sugar brown sugar egg vanilla extract flour baking soda salt white chocolate chips pecans dried cherries
|
392,354 |
Bubbe's Latkes
|
Peel and grate potatoes and place then in a bowl of cold water for 5 minutes. Fully drain grated potatoes; add eggs onions flour and salt. Thoroughly mix in big bowl. Pour oil into frying pan about 1/2 inches in depth or enough so latkes will be immersed in oil. From the latkes mixture make patties about 1/2 to 1 inch thick and place in hot oil. Brown thoroughly on both sides. Place latkes in layers on paper towels to absorb oil. Serve immediately with applesauce or sour cream.
|
baking potatoes eggs onion all-purpose flour salt sour cream applesauce
|
8,605 |
Whipped Cream Icing
|
Combine Gelatin and Cold Water in small saucepan. Let stand until thick. Place over low heat stirring constantly just until Gelatin dissolves. Remove from heat and cool but do not allow to set. Whip Cream Sugar and Vanilla until slightly thickened. While beating slowly gradually add Gelatin to Whipped Cream mixture. Whip at high speed until stiff.
|
gelatin water heavy whipping cream confectioners' sugar vanilla extract
|
229,673 |
Lunt Avenue Marble Club's Breading for Deep-Fried Zucchini and M
|
Combine all dry ingredients and mix well. Dip sliced vegetables into egg wash. Dredge vegetables in flour mixture. Fry vegetables until golden in deep fat heated to 360 to 375 degrees.
|
whole wheat flour all-purpose flour salt white pepper egg
|
494,036 |
Thai Chicken Thighs
|
Combine the gingerroot garlic and red pepper flakes in a cup and set aside. Mix flour with salt and pepper to taste and dredge chicken pieces in this. Heat the olive oil in a large skillet. Saute the chicken until browned on both sides and cooked through. Remove the chicken and put in a warm dish set aside in low oven to keep warm. Add the ginger-garlic mixture to the skillet and saute until lightly browned. Add the soy sauce brown sugar vinegar and fish sauce (if using). Bring the mixture to a boil. Reduce the heat and simmer stirring frequently until the sauce reduces and thickens. Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve. Trim and shred the sugar snap peas diagonally.
|
fresh ginger garlic crushed red pepper flakes boneless skinless chicken thighs flour olive oil soy sauce brown sugar white wine vinegar fish sauce anchovy paste
|
229,033 |
Pan-Fried Scallop Salad
|
Heat 1 oz butter in a large heavy non-stick frying pan. Add the bread and fry until brown and crispy making croutons. Drain the croutons on kitchen paper. Spread the salad leaves out on a serving platter. Add 1 oz butter to the frying pan. Fry the scallops for 1-2 minutes on each side till just cooked. Transfer the scallops to the salad leaf platter. Heat 1 oz butter in the same pan. Fry the Parma ham until crispy 2-3 minutes. Add the croutons and fry for a further 2 minutes. Sprinkle the Parma ham shreds and croutons over the scallops and salad. Meanwhile in a saucepan heat together the walnut oil sunflower oil garlic shallot and mustard cooking for 5 minutes. Season with salt and freshly ground pepper. Pour over the scallop salad. Sprinkle over the chopped chives and serve.
|
unsalted butter fresh scallops parma ham walnut oil white wine vinegar garlic clove shallot English mustard chives
|
457,259 |
Hot Drinking Chocolate
|
Place milk and dark chocolate in a saucepan. Stir over low heat until chocolate melts. Blend a little hot milk into egg yolks. Add remaining hot milk and beat together using electric mixer till mixture is frothy. Serve immediately with some grated chocolate on top.
|
milk dark chocolate dark chocolate
|
389,442 |
Pb&j With a Twist
|
Simply get out your pb&j but instead of spreading it across the bread spread it inside the pita pocket! This will surely have your child begging for more pita pockets. Everybody loves peanut butter and jelly sandwiches but there are different ways to use it! Can be used with different toppings too.
|
eanut butter
|
516,428 |
Original Lime Mojito Recipe
|
Simple syrup: Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use. Mojito: Pour lime juice and simple syrup into a tall glass. Add mint leaves and muddle it together. Add rum and muddle a little more. Add ice and a splash of soda. Serve garnished with fresh mint leaves and a slice of lime.
|
mint leaves white rum lime juice soda water water sugar
|
383,425 |
Avocado-Crabmeat Sandwiches
|
Combine first 5 ingredients in a small bowl; mix well and chill. Toast bread on both sides and lightly butter one side of each slice. Spread crab mixture evenly over each toast. Top sandwiches with with avocado slices and crumbled bacon.
|
mayonnaise lemon juice dill weed white pepper butter avocados bacon
|
146,016 |
Salty Lassi
|
ombine all ingredients in a blender and serve over ice.
|
water milk salt garam masala
|
453,985 |
Chicken Cordon Bleu Bake (Casserole)
|
Assemble Casserole: Layer chicken cheese and ham in a greased 9x13-inch pan. Saute onions in butter. Stir in flour and blend in milk add dry mustard and seasonings. Cook and stir until thickened. Pour over ham and sprinkle with topping. To Make Crunchy Topping: Mix together the coarse breadcrumbs shredded cheddar cheese and the melted butter until combined before sprinkling over the ham. Bake at 350º for 30 minutes. I served it with brown rice and a salad.
|
chicken ham swiss cheese onion butter flour milk dry mustard nutmeg salt pepper cheddar cheese butter
|
513,950 |
Spicey Mac N Cheese
|
Boil water in medium pot add 1 tsp salt add elbow pasta let cook until tender and drain. Cut up Velveeta cheese into 2 inch squares this will help it melt faster. In medium pot melt butter add flower and stir until flower is smooth no lumps add milk add black pepper add 1tsp of salt add cheese. Keep stirring until cheese is well melted add pasta mix well. Add the picante salsa mix well again. Keep the heat at low level to prevent the cheese from sticking to the pot or burning. Service in bowl nice and hot!
|
elbow macaroni milk flour Velveeta cheese butter picante salsa black pepper salt
|
283,986 |
Hg's Lasagna
|
reheat oven to 425 degrees. Heat soy crumbles in the microwave for 30 seconds and set aside. Set out a row of several paper towels (as you cook the veggies transfer them to the paper towels to drain excess moisture). Spritz a large pan evenly with nonstick spray and bring to high heat. Once hot lay as many zucchini and mushroom slices as you can fit flat in the pan and cook for about 2 minutes per side. Continue until all slices are cooked removing the pan from heat and re-spraying it between batches. Cook eggplant slices for about 3 minutes per side continuing to work in batches (removing and re-spraying pan each time). Next in a large bowl mix the spinach egg white ricotta cheese basil salt and nutmeg. Stir well and set aside. Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Then layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top. Next sprinkle the soy crumbles evenly into the pan. Layer with remaining veggies and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce. Then evenly top the lasagna with the mozzarella and grated cheese. Finally bake uncovered for 30 minutes (or until the cheese on top starts to brown). Let cool cut into 4 pieces and dig in!
|
zucchini portabella mushroom eggplant frozen chopped spinach fat-free ricotta cheese fat free mozzarella cheese basil salt nutmeg
|
210,161 |
Slow-Cooked Chicken Tetrazzini
|
In crockpot combine chicken broth wine onion salt thyme pepper and parsley. Cover and cook on low 4-5 hours. Turn control to high. Add mushrooms. In a small bowl dissolve cornstarch in water; stir into crockpot. Cover and cook on high 20 minutes. Stir in half and half cooked spaghetti and half the cheese. Cover and heat on high 5-10 minutes. Serve with remaining cheese.
|
boneless skinless chicken breasts chicken broth dry white wine onion salt thyme pepper fresh parsley mushrooms cornstarch water half-and-half spaghetti parmesan cheese
|
404,898 |
Italian Chicken Meatloaf
|
Mix the meat egg 1/2 cup sauce bread crumbs spices parmesan & 1/2 cup of cheese together in a large bowl. Flatten the mixture into a large loaf pan sprayed with cooking spray. Using your fingers press along the side of the pan to separate the mixture from the walls. Bake in a 375F preheated oven for 30 minutes. Remove & drain any juice then spread the remaining sauce & cheese over the top. Return to the oven & continuing cooking for 15 minutes.
|
ground chicken egg parmesan cheese mozzarella cheese
|
116,998 |
Baked Taco Ring
|
Set oven to 375°f. In a bowl combine the cooked ground beef taco seasoning mix cheese and water. On a lightly greased pizza pan or round baking stone arrange the crescent triangles in a circle with the larger sides of the dough overlapping each other a bit in center and the points to the outside (you should have a 5-inch diameter circle in the center). Spoon a small amount of meat mixture over rolls. Fold points of triangles over the filling and tuck under base at center (filling will not be completely covered). Bake 20-25 minutes or until golden brown. Cut off the top of the bell pepper. Fill the pepper with salsa and place in the center of the baked ring (use salsa to spoon over taco rolls). Mound lettuce onion tomato and olives around the pepper. Garnish with sour cream -- serve!
|
lean ground beef Kittencal's Taco Seasoning Mix cheddar cheese water green bell pepper lettuce tomatoes onion pitted black olives salsa sour cream
|
106,276 |
Kalamata Olives With Lemon and Anisette
|
Place olives in a jar and add oil and Anisette. Using a serrated knife cut lemon peel into one-inch wide strips and then cut each strip into 3 sprials and then add to olives. Squeeze juice over olives. Cover tightly and shake well. Marinate at room temperature for three days shaking jar daily.
|
kalamata olive olive oil anisette lemon
|
436,548 |
Salt Cod Croquettes
|
In a medium bowl cover the salt cod with cold water and soak in the refrigerator for 24 hours or for up to 2 days. (I have heard that it is good to soak in milk - at first then water!). Change the water at least three times.Drain the salt cod; transfer to a large saucepan. Add the milk thyme bay leaf and smashed garlic. Pour in enough water to cover the fish by 2 inches; simmer over low heat for 20 minutes until the fish flakes with a fork. Using a slotted spoon transfer the fish to a plate and let cool & flake the fish. Add the potatoes to the saucepan and simmer until tender 10 minutes. Using a slotted spoon transfer the potatoes to a large bowl along with 2 tablespoons of the cooking liquid; mash to a coarse puree. In a small skillet heat the olive oil. Add the shallot and minced garlic and cook over moderate heat until softened about 4 minutes. Scrape the mixture into the bowl with the potatoes & add the salt cod cilantro piment d'Espelette or minced Scotch Bonnet and egg yolk and stir until blended. Refrigerate the mixture until chilled at least 30 minutes. In a shallow bowl beat the eggs with 1 teaspoon of water. Put the flour and breadcrumbs in shallow bowls. Line a baking sheet with wax paper. Form the salt cod mixture into 1-tablespoon-size balls. Dredge the balls in flour dip them in the beaten eggs and coat with the breadcrumbs. Arrange the croquettes on the prepared baking sheet and refrigerate until chilled about 10 minutes. Fill a large deep skillet with 1/2 inch of vegetable oil and heat until shimmering. Working in 2 batches fry the croquettes over high heat turning once or twice until golden all over about 4 minutes; drain on paper towels. Transfer the croquettes to a platter and serve with lemon wedges I have also seen it served with Tomato Sauce.
|
salt cod fish milk fresh thyme sprigs bay leaf garlic cloves yukon gold potato olive oil shallot cilantro scotch bonnet pepper eggs all-purpose flour lemon wedge
|
174,358 |
Chocolate Snickerdoodles
|
Preheat oven to 400ºF. Beat 1 1/2 cups of sugar and butter until fluffy. Add vanilla and eggs and mix well. Add flour cream of tartar baking soda salt and cocoa; mix well. In another bowl mix the 2 Tbs. sugar and cinnamon. Shape dough into 1 inch balls and roll in cinnamon mixture. Bake for 8-10 min or until set. Immediately remove from cookie sheet.
|
sugar butter vanilla eggs flour cream of tartar baking soda salt sugar cinnamon
|
155,029 |
Kaboodles
|
ix all the ingredients together. Drop by spoonfuls onto a buttered baking sheet. Bake at 350 degrees Farenheit until done 10-15 minutes. Nuts or coconut may be substituted for raisins.
|
flour butter milk egg baking powder raisins cinnamon light brown sugar
|
485,277 |
Francoise's Cheese Souffle--Souffle Au Fromage De Francoise
|
Melt the butter in a saucepan over medium heat; whisk in the flour and cook until foaming. Add the milk and bring to a boil whisking constantly until the sauce thickens. Season with salt pepper and nutmeg and simmer for 1 minute. Take the pan from the heat and whisk the egg yolks into the hot sauce so that they cook and thicken slightly. Stir in the cheese reserving a tablespoon for topping. Taste and adjust seasoning. The mixture should be highly seasoned to compensate for the bland egg whites. Press a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming. Position a shelf in the lower third of the oven and remove the shelves above. Preheat oven to 425°. Thickly butter a 2-quart souffle dish particularly around the rim. Reheat the cheese mixture until hot to the touch but do not let it boil or it will cook into strings. Whisk the egg whites until stiff using a stand mixer and adding a pinch of salt to help the whites stiffen. Add about 1/4 of the egg whites to the hot cheese mixture and stir them together thoroughly. Add this mixture to the remaining egg whites and fold them together as lightly as possible. Spoon the mixture into the prepared dish; it should fill almost to the rim. Sprinkle the reserved cheese on top and then run your thumb around the inside rim of the dish so the souffle rises evenly. Bake until puffed and brown 20-25 minutes; if you like the center soft remove the souffle when it still wobbles slightly if gently shaken; if you prefer it firm leave it for another 3-5 minutes. Set the dish on a plate lined with a napkin so the dish cannot slip. Take the souffle to the table at once.
|
butter all-purpose flour milk salt pepper nutmeg eggs gruyere cheese
|
173,303 |
Pomegranate Cocktail
|
ombine all ingredients and serve in ice filled glasses.
|
pomegranate juice berry-flavored vodka
|
36,554 |
Easy BBQ Beans
|
Mix in large baking dish. bake at one hour at 375 degrees (can also use crockpot on low for 3-4 hours).
|
ground beef ground pork brown sugar ketchup vinegar Worcestershire sauce
|
23,045 |
B1 Brownies
|
Preheat oven to 325 degrees. Combine cocoa butter and sugar. Stir well to dissolve sugar. Beat in eggs and vanilla. Quickly stir in remaining ingredients (except choc. chips). Spread batter in a well greased 8\" X 8\" square baking pan. Bake in a preheated oven for 40-45 min. After removing from oven scatter chocolate chips over top. After a few minutes use a spatula to spread melted chips over brownies. Let cool.
|
butter sugar eggs vanilla all-purpose flour salt chocolate chips
|
379,967 |
Nif's Great Grilled Potatoes
|
Half bake the potatoes in the microwave. Cut them lengthwise making sure to cut them the way that will make them sit flat. Make criss-crossed cuts about 3/4 of the way in the flesh of the potato - don't cut through! Mix all other ingredients and drizzle over the potatoes a couple of teaspoons at a time so that it soaks into the potato. Prepare a grill to medium heat and place potatoes on upper rack in BBQ. If you don't have an upper rack you can turn the grill to low but watch so that the potatoes don't burn. You can also make little foil nests to place them in by wrinkling up some foil underneath each one. When you can see that the butter mixture has soaked in and the potatoes look fully cooked turn them over to add grill marks - only a couple of minutes.
|
potatoes butter fresh lemon juice seasoning salt garlic powder
|
368,875 |
Pecan-Crusted Salmon
|
Place salmon in a large resealable plastic bag; add milk. Seal bag and turn to coat. Let stand for 10 minutes; drain. Meanwhile in a shallow bowl combine the pecans flour brown sugar seasoned salt and pepper. Coat fillets with pecan mixture gently pressing into the fish. In a large skillet brown salmon in oil over medium-high heat. Transfer to a 15 x 10 x1-inch baking pan coated with non stick cooking spray. Bake at 400 degrees for 8-10 minutes or until fish flakes easily with a fork.
|
salmon fillets milk pecans flour brown sugar seasoning salt pepper olive oil
|
475,073 |
Cranberry Avocado Salad W/Sweet Balsamic Vinaigrette
|
For the dressing: Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar. For the salad: place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing.
|
sugar poppy seeds sesame seeds paprika dried mustard sweet onion sea salt fresh ground black pepper extra virgin olive oil cilantro avocados dried cranberries Candied and Spiced Almonds
|
29,829 |
TWINKIE Strawberry Surprise
|
Slice twinkies in half lengthwise and lay evenly flat side up in a 9 x 13 inch pan. Pour strawberries all over the top. In a large bowl mix pudding milk and whipped topping until well combined. Spread over strawberries. Cover and refrigerate several hours overnight.
|
instant vanilla pudding milk frozen strawberries
|
282,927 |
Crock Pot Tangy Chicken and Black Beans
|
Mix all ingredients in crock pot cook on low for 6-8 hours. Serve over rice or use as filling with tortillas.
|
chicken breasts shallots celery rib red bell pepper black beans white wine key lime juice cayenne pepper cumin onion powder parsley rice tortilla
|
337,606 |
Chicken Stroganoff - Light
|
In medium skillet heat 2 tsp oil; add chicken. Cover and cook over medium-high heat stirring frequently until golden brown. Remove chicken from skillet set aside. In same skillet heat remaining 2 tsp oil; add mushrooms and onion. Cook stirring frequently until all liquid has evaporated and onions are golden brown. In small bowl combine broth and flour blending with wire whisk until flour is dissolved; strain and add to skillet. Stirring constantly bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes stirring frequently. Stir reserved chicken into broth mixture; simmer 5 minutes. Remove from heat; stir in sour cream red wine vinegar mustard and pepper.
|
boneless skinless chicken breasts onion low sodium chicken broth flour fat free sour cream red wine vinegar dijon-style mustard pepper
|
275,278 |
Virgin Bell Peppered Mary
|
Juice the bell peppers cucumber carrots celery cilantro(if using) parsley garlic and ginger in a juicer. Stir in the cayenne salt and pepper to taste. You may add some tomato juice now if desired. Pour into glasses and garnish with celery sticks if you wish. Serve immediately and enjoy!
|
red bell peppers cucumber carrots celery ribs cilantro parsley garlic clove fresh ginger cayenne pepper sea salt fresh ground black pepper tomato juice celery ribs
|
337,958 |
Mom's Cowboy Chili
|
Brown ground beef in a very large skillet or sauce pan. At the same time as you are cooking the beef prepare the white rice in a small sauce pan or in the microwave according to directions. Drain the fat from the beef and add the chili powder red pepper and black pepper very quickly. Lower the burner heat to simmer the mixture. Stir the beef to mix in the spices and make the meat small not clumped. Do not do this too long or the meat will burn. Add the Ranch Style Beans green chiles and cooked rice and stir well. Cover and simmer the mixture for about 15-20 minutes. Do not simmer for too long or the mixture will dry out. Heat each tortilla in the microwave for about 15 seconds. Sprinkle cheese on the tortilla and microwave for another 5-10 seconds. Add 3-4 spoonfuls of the hot beef mixture to the heated tortilla fold and serve with Tabasco.
|
lean ground beef mild green chilies cooked white rice flour tortilla sharp cheddar cheese Tabasco sauce chili powder black pepper
|
168,584 |
Down Home Macaroni & Cheese by Kraft
|
Melt 3 tablespoons of the butter in a large sauceman on low heat. Blend in flour and salt; cook and stir 1 minute. Gradually add milk; cook stirring constantly until thickened. Add prepared cheese product and 1 1/2 cups of the shredded cheese; stir in macaroni. Pour into lightly greased 1 1/2 quart casserole. Melt remaining 1 tablespoon butter; toss with bread crumbs. Sprinkle casserole with remaining 1/2 cup cheese and bread crumb mixture. Bake at 350 degrees for 20 minutes or until thoroughly heated.
|
butter margarine flour salt nonfat milk Velveeta reduced fat cheese product reduced-fat cheddar cheese elbow macaroni
|
75,303 |
Apple Spice Bundt Cake
|
In a large mixing bowl cream butter shortening sugars and lemon peel until fluffy. Add eggs one at a time beating well after each addition. Beat in vanilla. Combine the flour cinnamon baking soda allspice nutmeg and salt; add to creamed mixture alternately with applesauce. Stir in the pecans and apple. Pour into a greased and floured 9- or 10-in. bundt pan. Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. For glaze in a heavy saucepan melt butter and brown sugar over low heat. Stir in cream. Cook and stir until mixture comes to a boil; boil for 1 minute. Remove from heat; whisk in sugar and vanilla until smooth about 1 minute. Pour over cake immediately sprinkle with pecans.
|
butter margarine shortening sugar brown sugar lemon rind of eggs vanilla extract all-purpose flour ground cinnamon baking soda ground allspice ground nutmeg salt unsweetened applesauce pecans tart apple butter margarine brown sugar confectioners' sugar vanilla extract pecans
|
157,383 |
Homemade Summer Sausage
|
Mix well keep in refrigerator for 3 days or 48 hours.Mix well three times during time in refrigerator.Shape into sausage rolls(about 6). Put in oven directly on oven racks. (place pan of water under meat to catch drippings).Bake 8 hrs or overnight on lowest oven setting.
|
hamburger Morton Tender Quick salt ground black pepper mustard seeds hickory smoke salt
|
510,125 |
Awesome Whipped Cream Frosting
|
Make sure o have a cold bowl and beaters. Combine whipping cream and jello in to bowl. Beat until desired consistency. Serve or store in the fridge. If you have trouble with some graininess from the jello combine jello and cream and let sit for a few minutes in the fridge. Then beat as usual.
|
heavy whipping cream Jello gelatin
|
111,960 |
Crustless Spinach Quiche (Low Fat)
|
In a nonstick skillet over medium-high heat heat oil. Add onion and cook stirring for 5 minutes or until translucent. Add spinach and stir until moisture has evaporated about 3 minutes longer. Sprinkle cheese evenly in 9-inch pie plate coated with cooking spray. Top with spinach mixture. In medium bowl whisk together egg whites egg cottage cheese cayenne salt and nutmeg. Pour egg mixture evenly over spinach. Bake at 375°F for 30 to 40 minutes or until set. Let stand 5 minutes then cut into wedges and serve.
|
canola oil onion frozen spinach light cheddar cheese egg fat-free cottage cheese cayenne pepper salt nutmeg
|
502,369 |
Tocino (Version 3)
|
Combine all the ingredients in a shallow pan except for the pork. Sprinkle the mixture onto the pork and make sure that it is distributed evenly. Pile the pork inside a container with a cover and keep refrigerated for about 2 - 3 days to cure the pork. To cook just put a little water in a skillet and add the pork and fry it until done.
|
wine water salt sugar
|
77,298 |
tandoori chicken
|
place chicken in a large plastic bag. mix remaining ingredients pour over chicken and seal. marinate 6-24 hrs in refrigerator. preheat broiler. drain chicken place on broiler rack broil 12-15 minutes turning halfway through until done. serve with chutney.
|
boneless skinless chicken breasts plain yogurt fresh lemon juice ginger paprika ground cumin ground coriander turmeric cayenne pepper garlic chutney
|
155,366 |
Roasted Cauliflower, Lavender, Rosemary and Garlic
|
Preheat oven to 450 degrees. Mix oil garlic rosemary lavender pepper salt lemon and oil together. Toss in cauliflower and place in a large casserole dish in a single layer not over crowdering. Roast 20 minutes give a toss and bake for 15 more. Season with salt and pepper to taste. Garnish with a lavender sprig.
|
cauliflower garlic cloves fresh rosemary black pepper coarse salt fresh lemon juice olive oil olive oil
|
538,217 |
No-Bake Samoa Pie
|
Whisk together sugar and flour in a medium saucepan. Whisk together half-and-half and egg yolks in a bowl; whisk into sugar mixture. Cook over medium whisking constantly until mixture thickens and starts to bubble 8 to 10 minutes. Remove from heat. Add 1 1/2 cups of the coconut and 3 tablespoons of the butter; stir in vanilla. Transfer mixture to a medium bowl. Place plastic wrap directly on warm custard to prevent a film from forming; chill 4 to 24 hours. Process cookies in a food processor until very finely chopped about 1 minute. Add remaining 6 tablespoons butter; pulse until combined about 5 times. Press mixture into bottom and up sides of a 9-inch pie plate. Chill at least 30 minutes or up to 24 hours. Beat 1 cup of the heavy cream with an electric mixer on medium-high speed until stiff peaks form about 2 minutes. Fold into chilled coconut custard. Spoon into prepared pie shell and smooth top. Preheat oven to 350°F. Spread remaining 1 1/2 cups coconut on a rimmed baking sheet. Bake until golden brown about 12 minutes stirring twice during bake time. Set aside. Microwave caramel candies and remaining 2 tablespoons heavy cream in a medium-size microwavable bowl on HIGH until melted about 2 minutes stirring every 30 seconds. Top pie with toasted coconut around the edges (leaving center open) and drizzle with melted caramel and chocolate. Chill at least 30 minutes or up to 24 hours.
|
granulated sugar all-purpose flour half-and-half sweetened flaked coconut salted butter vanilla extract heavy cream
|
302,947 |
Bushnell Brown Bread
|
Proof the yeast in 1 cup of warm water for 10 minutes. Cut the lard into the dry ingregients. Make a well and add the yeast mixture and molasses. Add the water a little at a time until you have a pliable dough. Knead on a lightly floured board for several minutes. Allow to rise until double placing in a greased covered bowl. Form into loaves and place in greased bread loaf pans. Allow to rise until doubled. Bake 300F for 1 hour.
|
white flour whole wheat flour sugar salt molasses water dry yeast
|
211,559 |
Sweet and Savory Vegetable Stuffed Chicken
|
Wash chicken inside and out discard or save innards. In bowl mix together cinnamon tomato orange zest ½ of onion slices and baby carrots. In fry pan melt butter and sauté above ingredients minus chicken until onions are golden or semi translucent. Onions should still be firm slightly softened. Stuff chicken with sautéed veggies place in roasting pan. Arrange potato wedges around chicken. Place remaining onion slices on top of potatoes. Add ½ cup water to pan. Sprinkle salt garlic powder and lemon pepper spice over chicken and potatoes. Place in oven cover with foil cook 350°F for 75 minutes. Check for doneness time may need adjustment (see note). Take foil off last 15 minutes to brown skin. NOTE: I use a propane oven and propane burns higher than a gas or electric oven. I usually start checking at the 60 minute time when cooking and.
|
white potatoes roasting chickens whole tomato cinnamon orange zest butter water salt garlic powder lemon pepper
|
142,048 |
Beef Stew
|
Preheat over to 500 degrees. Place flour in ziplock bag and put beef cubes in bag. Close and shake to cover all beef cubes with flour. Place floured cubes in oven-proof pan sprayed with nonstick cooking spray. Cook in 500 degree oven for 20 minutes until browned. Remove from ove and place on stovetop on medium-high heat. Add garlic and onions. Cook to soften. Add Beef broth carrots mushrooms potatoes. Stir. Simmer covered for 1 hour until vegetables are at desired tenderness.
|
flour beef broth garlic clove red onion carrots mushroom thyme potatoes
|
20,383 |
Vegetarian, Spinach, Shiitake & Tofu Soup
|
Pour the stock into a large sauce pan and bring to a boil. Add the spinach tofu mushrooms and ginger return to a boil and cook for 2-3 minutes. Remove the pan from the heat and stir in the sesame oil. Season with salt and pepper and serve hot.
|
spinach tofu shiitake mushrooms ground ginger
|
481,703 |
Caramel & Brazil Nut Cake Bars
|
Preheat oven to 350 degrees. Grease a 8 \" square pan and set aside until needed. Combine the flour sugars baking powder and salt in a large bowl and mix well. Lightly beat in eggs do not over mix add the nuts and spread in the bottom of the prepard pan. Bake at 350 for 25 minutes. If you have a gas oven or if you have a hot oven you may want to check at 20 minutes cake should spring back when touched. In a small bowl mix the topping ingredients and pour over cake. Broil for 1 or 2 minutes until bubbly and light brown. While still warm cut into bars and cool on a wire rack. If using chocolate to drizzle over the bars do that after they have cooled. Then grab a tea coffee or milk and enjoy this decadent treat.
|
flour white sugar dark brown sugar baking powder salt eggs brazil nut brazil nut brown sugar butter heavy whipping cream
|
381,299 |
Roasted Artichoke Salad
|
Preheat the oven to 350 degrees F. Place the artichoke hearts in a bowl with 1/4 cup olive oil 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes. Meanwhile make the vinaigrette. Place the minced shallot lemon juice mustard 1 tablespoon vinegar 1 teaspoon salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside. Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers red peppers red onion parsley 4 tablespoons vinegar and red pepper flakes if using and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
|
frozen artichoke hearts olive oil kosher salt black pepper shallot lemon juice Dijon mustard white wine vinegar champagne vinegar basil leaves capers red onion fresh parsley leaves hot red pepper flakes
|
398,765 |
The Gandalf Sandwich (Attempted Recreated Recipe)
|
Toast bread. Spread quarter of avocado over slice of bread. Top with Mushrooms and cheese.
|
avocado low-fat provolone cheese mushroom
|
530,352 |
Chocolate Caramel Cookie Bars
|
Mix butter and brown and regular sugar in a mixing bowl until creamy. Add vanilla and salt; mix until combined. Add in flour and mix until the dough starts to form a crumbly mixture. Mix in evaporated milk until the dough starts to look like play-dough. Add water. Mix in cocoa powder. The dough should look just like play-dough. Stir in chocolate chips. Press the dough into a 10x10 (or 9x11) inch and about 2 inches deep pan and bake at 350 degrees for about 20 minutes. While the cookie layer is in the oven melt butter for the caramel layer in a saucepan on medium heat. Add brown sugar and stir on medium-high heat for 2 minutes. Add evaporated milk and whisk vigorously for about 3-5 minutes or until thickened and bubbly. Remove from heat add vanilla. Stir in cereal. Pour onto the cookie layer and refrigerate for 30 minutes. In a saucepan on low heat melt the marshmallows with the corn syrup stirring until completely melted. then add the chocolate chips and stir continuously just until they're melted then immediately pour onto the caramel and cookie layers. Wet your hands and press the melted marshmallows and chocolate onto the cooled caramel layer. Refrigerate for at least 3 hours before serving. Cut into bars and enjoy.
|
butter sugar brown sugar vanilla extract salt all-purpose flour evaporated milk water cocoa powder chocolate chips butter brown sugar evaporated milk vanilla mini marshmallows corn syrup chocolate chips
|
121,216 |
Fruited Floret Salad
|
n a large serving bowl toss the broccoli cauliflower carrots peas celery grapes and onion. In a small bowl whisk the mayonnaise milk vinegar and sugar; pour over broccoli mixture and toss to coat. Sprinkle with sunflower kernels if desired.
|
fresh broccoli florets cauliflower florets carrots celery ribs green seedless grape red seedless grapes onion mayonnaise milk cider vinegar sugar sunflower seeds
|
135,859 |
Low-Cal Brown Scones
|
Preheat oven to 400°F Grease cookie sheet with nonstick spray. Lightly spoon flour into measuring cup; level off. In a large bowl combine all ingredients except yogurt; mix well. Make a well in the center of the flours; add 1 cup yogurt. Stir just until moistened. On a lightly floured surface gently knead until dough holds its shape. Place on greased cookie sheet; pat out into 7 inch circle. Brush with 2 Tablespoons yogurt. Bake at 400F for 12-14 minutes or until golden brown. Serve warm.
|
flour whole wheat flour sugar rolled oats baking soda salt nonfat plain yogurt nonfat plain yogurt
|
88,206 |
Mock Mozzarella Sticks
|
Spread bread with butter and place in heated frying pan. Top with sliced mozzarella cheese and place another slice of buttered bread over top just like a grilled cheese sandwich. Continue with rest of sandwiches. When sandwiches are done slice lengthwise into 4\"fingers\" each and serve with pizza sauce for dipping.
|
butter margarine mozzarella cheese
|
376,790 |
Plum Glazed Chicken Stir Fry
|
Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat until shimmering. Add bok choy stems and cook until tender about 3 minutes. Add bok choy greens and cook until just wilted about 2 minutes. Add ginger 2 teaspoons chili-garlic sauce and 1/4 teaspoon salt and cook until fragrant about 30 seconds. Transfer bok choy mixture to colander tent with foil and let drain. Whisk plum sauce soy sauce vinegar and remaining chili- garlic sauce in a small bowl. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in an empty skillet over medium- high heat until just smoking. Cook half the chicken until no longer pink about 3 minutes; transfer to a plate. Repeat with remaining oil and chicken. Return first batch of chicken with juices to the skillet. Stir in plum sauce mixture and scallions and cook until thickened about 1 minute. Transfer bok choy to a platter and top with chicken. Serve with noodles or rice.
|
bok choy ginger plum sauce soy sauce rice vinegar boneless skinless chicken breasts scallions
|
361,806 |
Potatoes Au Stevie
|
Use your favorite potato for this but if they are new or red potatoes just quarter them without peeling. Place in saucepan with water to cover and the salt. Bring to a boil and simmer until tender then remove from heat drain and return to burner for a few seconds to dry. Mash the potatoes add butter and mash some more. Add sour cream until. smooth and creamy but if the mixture starts to get to sloppy don't use all the sour cream. Stir in the Potato Toppers and transfer to a lightly buttered casserole dish and cover with grated Cheddar cheese. I prefer aged cheese but that's just me. Place in preheated oven at 375F for 5 minutes or until the cheese is melted and starting to crust. Remove from oven and serve.
|
potatoes salt butter sour cream cheddar cheese
|
122,534 |
Chicken and Stuffing
|
Arrange chicken breasts in a 9x13\" pan. Measure next four ingredients in a small cup. Stir together and then sprinkle over chicken. Then sprinkle grated cheese over top and then mushrooms. Mix soup with milk in a small bowl. Pour over all. Sprinkle with stuffing and bread crumbs on top. Cover with foil and bake @ 350 F for 1hr. Remove cover and bake about 25min until tender and browned. Serve with rice.
|
chicken breasts poultry seasoning garlic powder salt pepper mozzarella cheese milk Stove Top stuffing mix
|
51,619 |
Easy Raspberry Coulis
|
Put the raspberries and sugar in a bowl. Mix and leave until the juices are running from the berries. Blend to a purée. Pass through a fine sieve to get rid of all the seeds from the raspberries and chill before use.
|
fresh raspberries caster sugar
|
209,436 |
Chicken With Pineapple Sauce (Ww 5 Points)
|
In a saucepan combine brown sugar and cornstarch. Stir in pineapple soy sauce garlic salt and ginger. Cook and stir over low heat until thickened. Place chicken in a greased 9 inch square baking dish. Pour half of the sauce over chicken. Bake uncovered at 350F for 15 minutes. Baste bake 15 minutes longer or until chicken juices run clear basting several times with the remaining sauce.
|
light brown sugar cornstarch soy sauce boneless chicken breasts ground ginger
|
81,446 |
Tomato-Mushroom Soup
|
In a large pot cook the onion and garlic in hot butter and oil for 5 minutes or so; stir frequently. Add in the mushrooms; stir to combine. Cover and cook 5 minutes or until the mushrooms are tender. Add in the broth water vermouth or sherry tomato paste and pepper; stir. Bring to a boil; lower heat cover pot and simmer for 20 minutes. Ladle soup into individual bowls; sprinkle with parmesan cheese and basil.
|
onion garlic butter margarine olive oil fresh mushrooms condensed chicken broth water sweet vermouth dry sherry tomato paste fresh ground black pepper parmesan cheese fresh basil
|
391,778 |
Turkey Mini-Meatloaves With Roasted Root Veggies
|
Preheat oven to 375 degrees. Arrange oven racks to accommodate two dishes being cooked simultaneously. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl and pour milk over crumbs. Heat 1 teaspoon oil in a large skillet preferably nonstick over medium heat. Add onion and cook stirring occasionally until softened and golden about 5 minutes. Add spinach and stir until just wilted about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey cheese egg salt pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture. Bake mini meatloaves until cooked through and golden about 40 minutes. While the meatloaves are cooking make the glaze: In a small bowl combine the ketchup Worcestershire sauce and hot sauce. Brush over meatloaves. To make the roasted root vegetables: On a baking sheet toss all the vegetables in the olive oil and season with salt and pepper. Add to the oven along with the meatloaves and roast for 30 to 35 minutes stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.
|
skim milk olive oil olive oil onion ground turkey parmesan cheese egg salt fresh ground black pepper nutmeg ketchup Worcestershire sauce carrots yukon gold potatoes asparagus parsley chives olive oil salt pepper
|
174,717 |
Easy Homemade French Fries
|
Peel the potatoes and slice them 1/4 inch thick into either flat rounds or traditional french fry shape. Heat vegetble oil in large frying pan until it is good and hot. Add potatoes cooking until they become golden then flipping them. Cook until they are the color you desire. Remove and place on a paper towel covered plate or lined bowl. Salt to taste or use your favorite seasoning.
|
baking potatoes salt
|
199,366 |
Better Than Paula's Taco Soup
|
Brown the ground turkey in 2 T extra virgin olive oil. Place turkey in the bottom of a large crock pot. Add onions beans corn garlic tomatoes chiles jalapenos olives taco seasoning and ranch mix. Mix well and cook on Low for 6-8 hours.
|
ground turkey extra virgin olive oil onions pinto beans kidney beans black beans whole kernel corn garlic stewed tomatoes diced tomatoes tomatoes and green chilies diced green chilies
|
416,117 |
Crunchy Spiced Nuts
|
Preheat oven to 300 degrees F; line a baking sheet with parchment paper then spray with cooking spray. Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with water and salt. Add nuts and toss to coat; drain in a colander for 4 to 5 minutes. Combine sugar cinnamon ginger and coriander; add nuts and toss to coat in spices; spread nuts out on the prepared baking sheet. Bake until dry and crisp turning baking sheet once halfway through cooking about 40 to 45 minutes. Cool then break apart nuts and serve. Store in an air tight container for up to 3 weeks.
|
egg water salt sugar ground cinnamon ground ginger ground coriander
|
343,750 |
Three-Bean Enchilada Chili
|
Heat oil in a 3 quart saucepan over medium heat. Cook onion and bell pepper in oil 5 minutes stirring occasionally until crisp-tender. Stir in remaining ingredients except tortilla chips and cheese. Heat to boiling reduce heat to medium low. Simmer uncovered 15 minutes stirring occasionally. Sprinkle each serving with chips and cheese.
|
onion green bell pepper crushed tomatoes pinto beans dark red kidney beans black beans dried oregano leaves tortilla chips cheddar cheese
|
221,029 |
Baby Vegetable Medley
|
Trim sugar snap peas. Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices. Cut asparagus squash and zucchini diagonally in half. Set vegetables aside separately. In large saucepan of boiling salted water blanch carrots for 1 minute. Add peas and asparagus; blanch for 1 minute. Using slotted spoon transfer vegetables to large bowl of ice water to chill; drain and set aside. (Make-ahead: Wrap in towel then plastic bag; refrigerate for up to 24 hours.). In large skillet melt butter over medium-high heat; sauté shallots just until softened about 1 minute. Add squash and zucchini; sauté until slightly softened and golden about 4 minutes. Add blanched vegetables and thyme; sauté until hot and glossy about 3 minutes.
|
sugar snap peas snow peas carrot asparagus zucchini butter shallots fresh thyme
|
82,683 |
Sweet Potato Salad
|
Boil sweet potatoes until cooked but still firm. Chill peel and dice. Mix with onion and peppers. Mix all ingredients for dressing together and chill for a couple of hours or overnight. Remove garlic onion and bay leaf from dressing. Shake dressing and pour over salad at least one hour before serving.
|
purple sweet potato sweet potato other sweet onion green bell pepper orange bell pepper red bell pepper yellow bell pepper sugar white vinegar salt prepared mustard Worcestershire sauce pepper bay leaf garlic cloves onions
|
229,109 |
Thai Beef Grill
|
Brush beef steaks and onion with 3 tablespoons teriyaki sauce. Place on grill over medium heat. Grill top loin steaks uncovered 15 to 18 minutes (top sirloin steak 17 to 21 minutes) for medium rare to medium doneness turning occasionally. Grill onion 15 to 20 minutes or until tender turning occasionally. Using fork gradually stir 2 tablespoons teriyaki sauce and 2 tablespoons water into peanut butter in small bowl until smooth; stir in red pepper. Carve steaks. Serve with onion and peanut sauce.
|
boneless beef top loin steaks boneless beef top sirloin steak other sweet onion water creamy peanut butter crushed red pepper flakes
|
63,092 |
Poached Salmon Swimming on Fennel With Saffron and Clams
|
Saute Fennel and Garlic in olive oil for 8-10 minutes till tender and lightly golden. Add saffron and toss to release the beautiful yellow color and aroma. Add clam juice wine and clam juice for can clam sauce bring to simmer. Place fillet on top of fennel mixture and spoon some of the mixture on top and cover pan. Simmer low heat a barely simmer for 10 minutes. Less time if very thin fillets. Add white clam sauce heat 2 minutes. Adjust seasoning. Garnish with the fronds of the fennel and serve over mashed potatoes rice or pasta with lots of crisp bread to soak up the juice.
|
olive oil salmon fillets fennel garlic cloves saffron white wine
|
39,308 |
Parslied Mushroom Patties
|
In a large mixing bowl combine eggs mushrooms flour bread crumbs onion jalepeno if using parsley and pepper; mix well. In a 10 inch nonstick frypan heat oil over medium high heat. Using 1/3 cup mixture for each patty shape mixture into 3 1/2 inch patties. Using a spatula place 4 patties at a time into hot oil in frypan. Cook 3 to 4 minutes per side till brown. Remove from frypan; drain on paper towels. Keep warm in oven. Cook and drain remaining patties.
|
eggs fresh mushrooms all-purpose flour onion parsley pepper
|
7,381 |
Snail Omelette / Cagouilles En Omelette
|
Preparation time 15 minutes. Cooking time 1 hour. Starve the snails and clean them well. Cook them for 1 hour in boiling water with added salt fennel and a fig leaf; drain and remove them from their shells. Prepare an omelette mixture. Beat the egg yolks and fold in the stiffly beaten whites. Make an omelette in the usual way and fill with the snails. Wine: red or white Haut-Poitou Anjou or Touraine.
|
fennel eggs
|
49,739 |
Gevuld Speculaas
|
Line the square cake tin[?9 inch]. Mix all the ingredients except for the almond spice together. Divide the speculaas mix into two and press the first amount into the bottom of the tin. Add the almond spice on top and then cover this with a layer of speculaas from the second amount of speculaas. Decorate with almonds. Bake for 30 minutes in a moderate oven[350F/180C].
|
flour butter caster sugar brown sugar
|
54,060 |
Pecan-Pear Tossed Salad
|
Press raspberries through a sieve reserving juice. Discard seeds. In a jar with a tight-fitting lid combine oil vinegar sugar pepper and reserved raspberry juice; shake well. Toss pear slices with lemon juice; drain. In a salad bowl combine the salad greens pears pecans and raspberries. Sprinkle with cheese. Drizzle with dressing.
|
fresh raspberries olive oil cider vinegar sugar pepper pears lemon juice pecan halves fresh raspberry feta blue cheese
|
442,431 |
Cookies 'n' Cream Pie
|
In a mixing bowl combine the cream and pudding mix; beat on medium speed for 1 minute. Let stand for 5 minutes. Fold in whipped topping and cookies. Spoon into crust. Freeze until firm about 6 hours or overnight. (May be frozen for up to 3 months). Remove from the freezer 10 minutes before serving.
|
half cream vanilla pudding mix
|
256,872 |
Easy Bread Bowls
|
Thaw the bread but don't let it start to rise. Lightly grease the outside of six 10-ounce custard cups with shortening (do NOT use cooking spray); place cups upside down on cookie sheet. Divide dough into 6 equal pieces and shape each piece into a ball; pat into rounds. Place rounds over the custard cups and brush dough with oil. Sprinkle with basil and garlic salt. Cover and let rise in warm place for about 20 minutes. Bake in a 350 degree oven for 16-20 minutes or till golden brown. Cool 5 minutes and remove from cups and place on a rack (inside of the bowl may be slightly moist). To serve place warm or cool bowls in shallow soup or pasta bowls and spoon your soup (or whatever you made) into them.
|
olive oil dried basil leaves
|
222,526 |
Awesome Sloppy Joes
|
Cook and stir ground beef and onion in a 10 inch skillet until beef is brown; drain. Stir in remaining ingredients except buns. Cover and cook over low heat just until vegetables are tender. 10-15 minutes. Fill buns with beef mixture.
|
ground beef onion celery green pepper catsup water Worcestershire sauce salt
|
235,674 |
Nigella Lawson Gingerbread
|
Preheat the oven to 325°F. Melt the butter sugar syrup molasses ginger and cinammon in a pan. Off heat add the milk eggs and baking soda in its water. Measure the flour into a bowl and pour in the liquid ingredients beating until well combined. Pour it into the pan and bake for 3/4-1 hour until risen and firm be careful not to overcook it. Cool.
|
unsalted butter unsalted butter brown sugar brown sugar light corn syrup light corn syrup molasses molasses fresh ginger ground cinnamon 2% low-fat milk 2% low-fat milk eggs baking soda warm water all-purpose flour
|
377,973 |
Dandelion Bread
|
Combine dry ingred. in large bowl including petals & make sure to separate clumps of petals. In a separate bowl mix together milk honey oil & beat in egg. Add liquid to dry mix. Batter should be fairly wet & lumpy. Pour into buttered bread tin or muffin tin. Bake 400* muffins (12) 20-25 min bread 25-30 min or until done.
|
flour baking powder salt canola oil honey egg milk
|
524,533 |
BRAISED LAMB SHANKS WITH ROSEWATER & ADVIEH
|
Preheat oven to 325 degrees Fahrenheit. Heat 3 tbsp oil over medium-high heat in large Dutch oven. Pat lamb shanks dry of excess liquid with towel. Generously salt & pepper shanks. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside. Add remaining 3 tbsp oil over medium-high heat. Add onions until translucent about 5 minutes. Add garlic stir until raw aroma disappears about 2 minutes. Add RawSpiceBar's Advieh Khoresh Spices & stir about 30 seconds. Add honey rosewater orange zest 2 tsp salt 1/2 tsp pepper and stir another 30 seconds. eturn lamb shanks to Dutch oven add 1 cup water and cover. Transfer Dutch oven to oven and bake for 2 hours. Rotate lamb shanks and re-cover pot. Continue baking until lamb is falling off the bone about 1 hour more. Remove from oven and keep warm until ready to serve. Serve alongside saffron rice and mast-o-khiar and enjoy!
|
lamb shanks eggs garlic cloves onions honey canola oil rose water salt pepper
|
336,638 |
Michelle Obama's Shortbread Cookies
|
Heat oven to 325 degree F. Line a 17 x 12 x 1-inch baking pan with nonstick foil. Cream together butter and 1-1/2 cups of the sugar and then add egg yolks beating mixture until smooth. Beat in Amaretto and zest before stirring in flour and salt. Spread dough evenly into pan making it smooth and flat as possible. Brush top of dough with egg white; sprinkle with remaining 2 tablespoons sugar. Bake at 325 degree F for 25 minutes or until brown. Turn off oven and allow cookies to sit in oven with door ajar for 15 minutes. Cut while slightly warm.
|
unsalted butter sugar sugar Amaretto orange zest lemon zest cake flour salt
|
448,745 |
Super Pot Soup---------Recipes from the Big Truck
|
cook meat together add water and then add vegetables and seasonings let boil. the longer it cooks the more the flavor blends together. chop or cube bratwurst chop or cut up any vegetable. You can use leftover hamburgers just brake into smaller pieces. Leftover steak cut into smaller pieces and left over vegetables. Season to taste. You can use any type of noodles. I prefer the Ramin noodle and use the season packet in the soup.
|
ground beef green beans carrot water
|
314,304 |
Quick Easy Peanut Butter Cookies
|
Preheat oven to 350 degrees. Combine all ingredients until they come together to make dough. Take a small amount in your hand and mold into a ball. Place on cookie sheet about an inch apart (they do not spread much). Take a fork and press criss-cross pattern on each cookie. Bake for 10 minutes. Allow to cool on sheet for a few minutes before transferring to cooling rack to cool completely. Cookies will be soft.
|
creamy peanut butter sugar egg baking soda
|
41,587 |
Roasted Eggplant (Aubergine) Rolls
|
Preheat the oven to 350 degrees. Brush 1 tablespoon of the oil on the sliced eggplant and roast it until tender about 15 minutes. Saute the onion in the remaining 1 tablespoon of the oil until tender about 3-4 minutes. Add the tomatoes (with the juice) and simmer for 15 minutes. In a separate bowl mix the ricotta spinach mozzarella basil oregano and garlic. Add salt and peper to taste. Lightly coat a baking dish with cooking spray. Spoon the cheese mixture on each slice of the eggplant and roll up like a jelly roll. Place the eggplant in the dish. Continue until all the eggplant is used. Top with the tomato sauce and bake for 30 minutes.
|
canola oil eggplants onion diced tomatoes reduced-fat mozzarella cheese dried basil dried oregano garlic powder tomato sauce fat-free ricotta cheese spinach
|
185,628 |
Lentils With Mushrooms in a Pressure Cooker
|
Chop the onion celery carrot and mushrooms. Mince the garlic. Heat the olive oil and ghee in the cooker over low heat. Add the onions and garlic and gently cook for 2-5 minutes or until the onion becomes clear but not brown. Add the mushrooms celery and carrot and cook for another 5 minutes or until the mushrooms are lightly sautéed. Add the lentils and broth. Lock the lid into place and cook at high pressure for 12 minutes. Allow the pressure to reduce gradually. When done add the vinegar and salt to taste.
|
celery carrot onion mushrooms garlic olive oil ghee butter black lentils vegetable broth salt
|
170,813 |
Meatballs With Buttermilk Gravy
|
Combine egg and milk; stir in bread crumbs chopped onion mustard salt and pepper. Add meat; mix well. Shape into 30 1 1/2 inch meatballs (I make my meatballs smaller). In large skillet cook meatballs in hot oil turning often 25 minutes or until done. Remove Meatballs reserving 2 tbls dripping. Add to drippings sliced onion; cook till tender. Stir together flour 1/4 tsp salt and buttermilk; add to skillet. Cook and stir till thickened and bubbly. Reduce heat. Return meatballs to skillet. Cook 2 minutes. Serve over hot cooked noodles or spaetzle.
|
egg milk onion prepared mustard salt pepper ground beef onion all-purpose flour buttermilk
|
97,559 |
The Perfect Sandwich
|
Preheat oven to 325°F; line a sheet pan with foil. Slice the tomatoes and onion to about 1/4-1/6 of an inch thick. Wrap the garlic in foil and place on the sheet pan along with the onions and tomatoes. Drizzle the onions and tomatoes with olive oil and sprinkle with salt and pepper. Place in the oven and roast for 1 hour. When done remove from the oven and unwrap the garlic cut it in half and squeeze all the cloves out of it into a small bowl; stir in the butter. Take the ciabatta and cut them in halves. Evenly spread on the garlic butter mixture on both sides of the bread then begin to layer the bottom half with cheese then pastrami then beef then onion tomato more cheese and then the top half of the bread. Wrap the sandwiches in foil and place on a clean sheet pan. Place another sheet place on top and weight it down with a big iron skillet. Place in the 325°F oven and 15-20 minutes. These sandwiches are great to make ahead of time too!
|
tomatoes onion garlic olive oil butter roast beef
|
49,065 |
Oatmeal Raisin Cookie Mix in a Jar
|
Combine flour ground cinnamon ground nutmeg baking soda and salt; set aside. In a 1 quart wide mouth jar layer ingredients in the following order: Flour mixture raisins rolled oats brown sugar and white sugar. (It's a tight squeeze so make sure you firmly pack each layer). Attach a tag with these instructions: Oatmeal Raisin Spice Cookies: Line cookie sheets with parchment paper; Empty jar of cookie mix into a large bowl; Mix together thoroughly; Add in 3/4 cup softened butter or margarine; Stir in one beaten egg and 1 teaspoon vanilla; Mix until well blended; Shape into walnut-sized balls; Place on parchment lined cookie sheets 2 inches a part; Bake at 350 degrees for 11 to 13 minutes or until edges are lightly browned; Cool 5 minutes on cookie sheet; Transfer cookies to wire racks to finish cooling.
|
all-purpose flour ground cinnamon ground nutmeg baking soda salt raisins rolled oats brown sugar white sugar
|
2,561 |
Hawaiian Ambrosia Salad
|
Drain fruit well. Mix all ingredients together. Refrigerate for 24 hours. Be sure fruit is well drained or Ambrosia will be mushy.
|
maraschino cherries mandarin oranges pineapple chunks mini marshmallows sour cream
|
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.