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451,194 |
Parmesan Crusted Calamari Kebabs
|
Slice tubes in half lengthwise. Thread onto skewers. Combine cheese and next 4 ingredients in a shallow dish. Brush egg white lightly over squid. Dredge squid into breadcrumb mixture. Place skewers on a lightly greased rack in a broiler pan. Broil calamari 5 1/2 inches from heat 2 to 4 minutes or until golden. Serve warm with Roasted Red Bell Pepper and Basil Sauce or sauce of choice.
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parmesan cheese olive oil panko breadcrumbs salt pepper
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536,423 |
EASY CANT GO WRONG CHOCOLATE CHIP COOKIES
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Preheat oven to 350 degrees. Take two sticks of butter room temperature brown sugar regular sugar and mix in a bowl. Add two eggs and 1 pack of vanilla pudding(dry pudding) and vanilla extract to your butter/sugary mix. In a separate bowl combine flour with baking soda and salt with a whisk. Combine bowl of wet ingredients to dry ingredients. After combined add desired chips/m&m’s/nuts/etc. Take regular eating spoon and scoop dough and plop onto greased cookie sheet. Fill cookie sheet. Bake for 7 minutes then rotate your cookie sheet around in the oven. Cook for 3 min and 30 seconds. NOTE: I have a very strong oven so its always best to start little and add time rather than burning your cookies! . Dairy Free friends! Use a dairy free package of pudding. Recommend “Simply Delish Natural” vanilla pudding mix! .
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unsalted butter brown sugar sugar eggs pudding vanilla extract flour baking soda salt chocolate chips
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172,815 |
BBQ Turkey and Ham Parcels
|
But your turkey into 16-18 pieces. Lay it onto a sheet of cling-film or greaseproof paper cover with another sheet of same and use your rolling pin or a meat tenderizer to roll or bash them really thin. Cut each of the slices of ham in half and cut the cheese into 16-18 little rectangular blocks. Wrap the cheese blocks with the ham making sure that you have a small amount of horseradish and seasonings inside with the cheese. Wrap up your little ham bundle in a piece of the turkey using a cocktail stick to secure firmly. Mix the egg flour and breadcrumbs together. Coat the turkey bundle in the egg mixture and chill in the refrigerator for 2 hours. Brush with plenty of oil and BBQ or grill them for approximately 8 minutes each side. Garnish with lime slices and serve hot.
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turkey escalopes cooked ham cheese salt pepper plain flour egg lime slice
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229,003 |
Miso Aubergine With Cucumber Noodles
|
Heat the grill to medium. Halve the aubergine lengthways and cut a crisscross pattern into the cut side. Put cut-side down on a baking sheet and grill for 10 minutes or until the skin starts to brown. Turn over and spread 1 tbsp miso paste on each cut side put back under the grill and cook for 15 minutes or until the aubergine is soft and cooked through being careful not to let it burn. Sprinkle with sesame seeds and grill briefly to brown them. Meanwhile soak the rice noodles following the packet instructions. Peel the cucumber then use the peeler to cut into thin strips. Toss these with the noodles and season with salt and the vinegar.
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aubergine miso sesame seeds cucumber rice vinegar
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181,863 |
Spicy Chicken Club Sandwich
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Beat together egg and milk set aside. Pound chicken breasts until 1/2 inch thick. Mix together all breading mix ingredients in a deep dish or plate. In a large heavy skillet heat oil over medium heat until hot but not smoking. Using a double breading process bread chicken in this order: coat both sides of chicken in breading dip in egg wash coating both sides then coat both sides again in breading. Fry chicken until golden brown on both sides about 8 minutes. Top each piece of chicken with two slices of cheese overlapping then place 2 slices of bacon lengthwise. Cover to let cheese slightly melt. Assemble sandwiches in this order: lettuce leaves 2 slices of tomato overlapping chicken and add 2 teaspoons of mayonnaise on each top half of bun.
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boneless skinless chicken breast halves bacon swiss cheese milk egg self-rising flour seasoning salt black pepper poultry seasoning chili powder garlic powder tomatoes lettuce leaves mayonnaise
|
185,104 |
Salisbury Steak
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Mix ground beef with salt pepper onion and crackers. Shape into oval patties. Brown. Place in baking dish and cover with gravy either made from pan drippings or can or packaged gravy mix. Bake 300 degrees 45 minutes.
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ground beef onion
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339,327 |
Too-Easy Tortellini Soup
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In a large saucepan bring broth to a boil. Stir in tortellini. Reduce heat; simmer uncovered for 4 minutes stirring occasionally. Stir in the beans tomatoes and basil. Simmer for 4-6 minutes or until pasta is tender. Stir in the vinegar. Sprinkle with Parmesan cheese and pepper if desired.
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chicken broth cannellini beans Italian-style diced tomatoes dried basil red wine vinegar parmesan cheese fresh coarse ground black pepper
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206,407 |
Arroz Caldo
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Wash the rice once then drain. Heat butter in a pot saute slices of 1 onion until transparent then stir fry the drained rice until lightly brown. Add 6 cups water to the rice and cook over medium heat for 30 minutes stir occasionally. While waiting for the rice to cook prepare the chicken. Heat 2 tablespoons oil in a separate pot. Saute garlic until golden brown add onions and ginger stir for a minute then add chicken slices and 4 cups water. Let it boil remove scums as it rises lower the heat. Add fish sauce sugar black pepper salt and pepper. Simmer for 2 minutes or until the chicken are done. Add the vegetables cook for 3 minutes. Add the chicken mixture to the cooked rice. Stir to mix well and cook for 2 minutes more. Garnish and serve.
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water onion butter chicken water onion garlic cloves ginger carrot green beans fish sauce sugar black pepper onions
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73,423 |
Turkey Sausage
|
Stir together all ingredients except oil in a large bowl until combined well. Form 1/4 cups of sausage mixture into patties (3 inches in diameter; about 8 total) using moistened hands and arrange on a wax-paper-lined tray. Lightly brush a 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking. Cook patties in batches of 4 turning over once until browned and cooked through about 6 minutes per batch.
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ground turkey bosc pear fresh flat-leaf parsley fresh sage salt black pepper ground allspice egg
|
380,352 |
Nif's Sherry-Sauteed Mushrooms
|
Heat the butter and olive oil in a frying pan over low-medium heat. Add shallots. Saute for 3 minutes; add garlic and saute for 2 more minutes. Add mushrooms and sherry and stir to coat. Saute for 10 minutes stirring occasionally. Salt and pepper to taste. Sprinkle parsley on mushrooms for garnish.
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butter olive oil shallot garlic cloves mushrooms sherry wine parsley
|
179,585 |
Panko Tofu
|
Open the tofu slice into cubes or slabs depending on preference; wrap in kitchen towel. Try to get as much water out as you can by changing the towels when they are damp. The tofu needs to be as dry as possible for this recipe. Coat the tofu with egg or sweet chili sauce depending on which you are using and then roll in the panko gently patting the breadcrumbs on. Fry until crisp and golden brown. Drain on kitchen towel and serve with your choice of sauce.
|
firm tofu egg chili sauce panko breadcrumbs
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501,757 |
Pudding Cereal Squares
|
Butter a 9 inch square baking pan. In a large saucepan heat the pudding mix (dry) and corn syrup to boiling over medium heat stirring constantly. Boil and stir 1 minute. Remove from the heat and blend in the peanut butter. Quickly stir in the cereal until evenly coated. Spread mixture evenly in pan with a buttered spoon. Cool until firm about 10 minutes. Cut into 1-1/2 inch squares. Makes 36 squares.
|
chocolate pudding mix light corn syrup peanut butter
|
308,298 |
Crock Pot Beef Stroganoff
|
Okay ~ this is *very* easy. In the morning dump your meat into your crockpot. Cover the meat with your 2 cans of soup. Cook on Low heat for 6-8 hours. The longer it cooks the more tender the beef will be. Stir occassionally the last hour of cooking. Cook noodles as described on package. Serve Stroganoff over noodles.
|
eef stew meat
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463,173 |
Chicken Chow Mein
|
Marinate the chicken: Combine the 2 teaspoons soy sauce rice vinegar and sesame oil in a small bowl. Add the sliced chicken and toss to completely coat. Set aside while you cook the noodles. Cook the chow mein noodles according to package directions drain well and set aside. Heat half of the oil (1 tablespoon) in a very large skillet or wok. When is is very hot but not smoking add the chicken mixture and stir fry until the chicken is cooked through. Remove the chicken to a plate set aside and keep warm. Add the rest of the oil to the skillet then add the cabbage bok choy water chestnuts and garlic; stir fry for a couple of minutes until the vegetables begin to wilt. Add the noodles and continue to cook until the noodles are hot and well combined with the vegetables. Add the soy sauce and oyster sauce toss to combine. Add the chicken toss to combine. Transfer the chow mein to a serving platter and top with the chopped green onions. Serve immediately.
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soy sauce rice vinegar boneless skinless chicken thighs napa cabbage baby bok choy water chestnuts garlic cloves soy sauce oyster sauce green onions
|
94,269 |
Broccoli and Chicken in Piquant Sauce
|
In a casserole dish sprayed with Pam layer the broccoli and chicken until all used beginning and ending with the broccoli. Combine the rest of the ingredients and pour over the broccoli and chicken. Bake at 325*F for 1 hour.
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mayonnaise curry powder lemon juice
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229,528 |
Ham and Egg Jambalaya
|
n a large skillet melt margarine and cook ham and onions until onions are wilted. Add steamed rice and cook until hot. Add eggs mix well and stir thoroughly. Season with Tony Chachere's Creole Seasoning.
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margarine ham onion steamed rice eggs
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512,609 |
Hot Dog Paprikash
|
In a large skillet heat 3 tablespoons EVOO over medium heat. Add the potatoes and season to taste with salt and pepper. Partially cover and cook until lightly browned 3 to 5 minutes then add the onion garlic and paprika. Stir to combine and cook partially covered stirring occasionally until the onion softens and the potatoes are tender 10 to 12 minutes. Stir in the tomato after 5 or 6 minutes. Meanwhile fill a small skillet with about 1/2 inch water and heat over medium-high. Add the sausages and heat through. When the water is almost evaporated remove the sausages and cut on an angle (diagonally) into pieces about 1 inch thick. Wipe the pan add a drizzle of oil and crisp up the sliced sausages. Stir a few spoonfuls of sour cream into the potatoes and onion to taste then combine with the sausages and serve garnished with the fresh herbs.
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olive oil russet potatoes onion garlic cloves sweet paprika tomatoes sausages sour cream fresh flat-leaf parsley chives
|
7,137 |
Crab Cakes
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Combine all ingredients and form into 4 small cakes. Sautee in butter til just starting to turn golden. Serve hot. Use a sauce of your choice.
|
Worcestershire sauce mayonnaise egg garlic powder cayenne pepper
|
434,065 |
Tomato Tart My Way
|
Slice the tomatoes into 1/4 thick slices and drain on paper towels. Preheat oven to 400 degrees. Unwrap the pie crusts and lay out on your counter. Divide shredded mozz evenly between two pie crusts and then evenly space 4 quarter sized pieces of fresh mozz on top of the shredded mozz. Take one portion of your fresh basil and divide it evenly between the two pie crusts. Evenly layer the tomatoes on top of the mozz and basil; sprinkle with salt and drizzle with the olive oil. Bake the tarts for 30 to 40 minutes. Garnish with the remaining basil and slice into wedges; serve warm or room temperature.
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mozzarella cheese fresh mozzarella balls basil tomatoes salt extra virgin olive oil
|
284,634 |
Swiss Meringue Buttercream
|
Continuously whisk egg whites and sugar in a large heatproof bowl set over a pot of simmering water until the mixture is frothy thick and very hot to the touch (about 160 degrees F). Remove from heat and beat with a mixer on high speed. The mixture should then become cool and glossy and triple in volume. Beat in the butter cut into 1/2 inch cubes a few pieces at a time. Add the vanilla and beat until fluffy.
|
sugar unsalted butter vanilla extract
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397,552 |
Golumpki - Polish Stuffed Cabbage Rolls
|
Take as much core out of the head of cabbage as possible. Place in a microwavable bowl with 1/2 cup of water. Put in microwave. Set for about 10 minutes. Carefully take out of microwave and pull off as many leaves that will come off easily. Repeat process for more leaves. OR. Place head of cabbage in a pot of boiling water. Be very careful taking the head out to take a few leaves off at a time and replacing it back into the water. I use a large serving fork to stab it in the core area. Put your ground beef in a large bowl. Add 2 cups cooked rice the minced onion 1 cup of water salt pepper and 1 teaspoon of garlic powder or double if you like that flavor. Mix with hands. Take a hefty size tablespoon full and place on stem end of a cabbage leaf. Bring each side of leaf over into middle and roll. Place roll in baking dish (sprayed with PAM) with the seam side down. Repeat until all meat is used. Pour your tomato juice into a bowl. Add the mushroom soup and whisk these together until smooth. Pour over top of rolls. An added delicious treat is to place sliced kielbasa around the cabbage rolls if you wish. Cover with foil and bake about 1 1/2 hours on 350 degrees. These are great served with mashed potatoes and peas. They are even better a few days later. You can bake these ahead and put them in the refrigerator 2-3 days. The flavor all comes together.
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cooked rice ground beef onion water salt pepper garlic powder tomato juice cabbage
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148,800 |
Jb's Potato Soup
|
Chop the onion and sautee in the vegetable oil until the onions are clear and soft. Peel and dice the potatoes; don't dice them too small if you like chunky soup. (For a real southern treat leave the peel on one or two of the potatoes; just wash it and chop it!). Pour the onions and vegetable oil into a large pot (or crock pot.) Add the potatoes salt pepper and enough water to cover it all. Boil it all together until the potatoes are cooked. (If you're using the crock pot on high it will still take all night.). Scoop out about half of the potatoes and mash them with a fork. Pour the mashed potatoes back in with the other and add all of the remaining ingredients. (Don't use both cheeses -- just pick one please.) Mix it up and keep it over heat until the cheese is thoroughly melted. Finally simmer for 30 minutes or until the potato soup has the consistency of mashed potatoes. When you're ready to serve mix one part soup with one part milk or water.
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onion potatoes salt pepper water milk butter cheddar cheese Velveeta cheese chicken bouillon cube
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469,006 |
Sweet Potato Casserole
|
ook in greased baking dish for 40-45 minutes at 350.
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sugar eggs salt butter vanilla evaporated milk brown sugar butter flour pecans
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103,843 |
Crock Pot Sauerkraut Supper
|
In a colander over the sink drain then rinse the sauerkraut well with cool water allow to drain for 5 to 10 minutes; repeat at least once. While sauerkraut is draining cut the bacon into small pieces then in a large pan over medium heat fry bacon until crisp. While bacon is cooking cut up the apple (s) pear (if using) onion celery and sausage. When the bacon is done remove the cooked bacon from the pan and set aside; add olive oil and butter to bacon drippings and let butter melt. Sprinkle the flour into the dripping mixture while stirring and cook until golden and bubbly then add the brown sugar garlic and Dijon and cook for another minute then gradually stir in the hard cider and cook- seasoning to taste with salt and pepper- until the sauce thickens about 5 to 7 minutes. Combine all prepared ingredients- drained/rinsed sauerkraut chopped fruits/vegetables bacon sausage and sauce- in a large crock pot (or 2 smaller ones) and cook on high for 4 hours or low for 6 to 8 hours. This makes a very large batch serving about 16 to 18 people as a main dish- good for big potlucks!
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bacon granny smith apple pears apple onion celery smoked sausage olive oil butter flour dark brown sugar garlic Dijon mustard hard alcoholic cider
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65,318 |
White Bean Pancetta Salad
|
Heat olive oil in a saute pan and add pancetta. Cook slowly over medium heat until crispy. Add onion and saute. Add rosemary and cook for only one minute then remove from heat. Mix together red wine vinegar tomatoes salt pepper basil and grated Parmesan in a bowl. Add the hot pancetta and onion into the bowl mix and cool. Combine beans with pancetta mixture and serve at room temperature. Can add extra grated Parmesan on top if desired.
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olive oil pancetta onion fresh rosemary red wine vinegar fresh tomato salt ground black pepper fresh basil parmesan cheese navy beans
|
75,824 |
Lasagna with Turkey Sausage and Spinach
|
Preheat the oven to 350 degrees. Brown the sausage on the stovetop. Drain off the fat. Mix the eggs the ricotta and the parmesean cheese together until very blended. Coat an 8x12 inch pan with spray. Layer 4 noodles on the bottom of the pan. Add 1/2 the cheese mix 1/2 the spinach 1/2 the sausage 1/2 the shredded mozzarella and 1/2 the pasta sauce in that order. Add the next 4 noodles and repeat the layering process. Cover with foil and bake for 45 minutes or until cooked through and bubbly.
|
low-fat ricotta cheese eggs parmesan cheese dry lasagna noodles fresh spinach low fat mozzarella
|
41,967 |
Hot Dog Chili
|
Place ground chuck in a medium saucepan and cover with water. Boil the water until the meat is cooked. Drain the ground chuck and then return the meat to the saucepan. Add ketchup and chili powder (more if desired) to the meat. Cook over low heat until the chili is warmed through.
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ketchup chili powder
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407,383 |
Fancy Cole Slaw
|
Crunch up uncooked Ramen Noodles and mix in with slaw onions almonds and sunflower seeds. Combine the dressing ingredients. Mix everything together toss and refrigerate 1/2 hour or longer before serving.
|
broccoli slaw mix green onion sunflower seeds canola oil sugar vinegar
|
171,590 |
Espresso Creme Brulee
|
Combine milk espresso beans dry milk and 2 tbs sugar in a medium saucepan. Heat mixture over medium heat to 180°F or until tiny bubbles form around edge (do not boil) stirring occasionally. Remove milk mixture from heat cover and steep 30 minutes. Preheat over to 300°F. Strain mixture through a sieve into a bowl discard solids. Stir in vanilla. Combine 1 tbs sugar salt and egg yolks in a medium bowl stirring well with a whisk. Gradually add milk mixture to egg mixture stirring constantly with a whisk. Divide the mixture evenly among 4 (4-ounce) ramekins. Place ramekins in a 13 x 9 inch baking pan and add hot water to pan to a depth of 1 inch. Bake at 300°F for 25 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight. Sift 1 tbs sugar evenly over each custard. Heat the sugar using a kitchen torch about 2 inches from top of each custard until sugar is completely melted and caramelized. Serve immediately.
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milk dry milk sugar vanilla extract salt sugar
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399,986 |
Post-Holiday Turkey Melt
|
Put your fav spread on one side of each slice of bread. Put a heavy fry pan on to heat; cast iron would be best. You could also use a toaster that opens to taost sandwiches. Layer your turkey and cheese on one slice and top with the other. Add coleslaw at this time if you are using it. Spread a thin layer of butter on the outside of each piece of bread. Put the sandwich in the fry pan and weight it down with a plate topped with a heavy can of veggies or whatever you have. When one side is done flip over and weight it down again cooking until the cheese is melted and both slices of bread are toasted. Plate slice and enjoy! Maybe with a few chips a nice kosher pickle and a big glass of your fav beverage?
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cheese turkey mayonnaise mustard butter
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397,186 |
Lemon Pepper Boneless Pork Country Style Ribs With Bacon
|
Spray a glass 8 X 10 flat dish with pam. Preheat oven to 375*. Place the bonless country style ribs in the glass dish. Sprinkle the top with All Seasoning. Then Sprinkle the Lemon Pepper all over tops and sides. Lay the bacon strips over the top of the ribs. Push the ribs together so the bacon strips cover all of the ribs. Sprinkle Lemon Pepper over the slices of bacon. Cover tightly with alumimum foil. Cook for 45 minutes. Then Peek should be fork tender if not a few minutes longer. I wrap up medium potatoes coat with margarine foil and cook at the same time. Serve with Coleslaw or other Salad. I have never had any leftovers. There is something about the flavor of lemon pepper and bacon with pork that is tantalizing to the taste buds.
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lean bacon lemon pepper
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402,972 |
Caramel Corn With Nuts
|
Place popcorn in a large bowl; set aside. In a large heavy saucepan combine the brown sugar butter corn syrup and salt. Cook over medium heat stirring occasionally until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238* (soft-ball stage). Remove from the heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts. Transfer to two greased 13x9-inch baking pans. Bake at 200* for 45 minutes stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.
|
brown sugar butter dark corn syrup salt baking soda
|
91,752 |
Pork Chops With Beer, Cabbage and Apples
|
Season the chops on both sides with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat until hot. Add the chops and cook on one side until well browned; turn and brown other side. Transfer to a plate and set aside. Put the onion in the pan and cook stirring until softened about 5 minutes. Stir in the mustard and 1/2 tsp. pepper. Add the cabbage and apples season lightly with more salt and cook stirring for another minute. Add the beer thyme and stock. Bring to a boil and cook for about 5 minutes to intensify the flavors. Return the chops to the skillet burying them in the cabbage mixture. Cover the pan and simmer until the pork is just cooked through about 15 minutes. Season to taste. Arrange the chops on plates and top with the cabbage.
|
center-cut pork chops red onion dijon-style mustard savoy cabbage tart apples beer ale fresh thyme dried thyme
|
373,820 |
Herbed Potato Salad
|
place potatoes onions and eggs in large bowl. add parsley and tarragon and mix well. add mayonnaise and lemon juice mix well. season mix once more and serve.
|
potatoes onion hard-boiled eggs fresh parsley fresh tarragon mayonnaise lemon salt black pepper
|
500,940 |
Refried Bean and Salsa Quesadillas
|
In a medium saucepan heat the oil over medium heat. Add the mashed beans and chili powder and cook stirring until hot about 5 minutes; set aside. To assemble place 1 tortilla on a work surface and spoon about 1/4 cup of the beans across the bottom half. Top the beans with the salsa and onion. Fold top half of the tortilla over the filling and press slightly. In a large skillet heat a thin layer of oil over medium heat. Place folded quesadillas 1 or 2 at a time into the hot skillet and heat until hot turning once about 1 minute per side. Cut quesadillas into 3 or 4 wedges and arrange on plates. Serve immediately w/ quacamole.
|
canola oil pinto beans chili powder flour tortillas salsa red onion
|
80,479 |
Christmas Butter Cookies
|
Add flour baking powder salt and butter- need like pie dough. Make a hole in center of dough so that the middle of the bottom of the bowl shows through. Add egg yolks sugar cream lemon juice and rind. Knead till blended. Divide dough into 4 balls and place in fridge and chill for a few hours (I usually chill overnight). Roll out dough and use cookie cutters. Bake at 325°F for about 15 minutes.
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flour baking powder salt butter sugar lemon juice fresh lemon rind
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52,513 |
Cinnamon Chip Filled Crescents
|
Heat oven to 375 degrees F. Unroll dough; separate into 16 triangles. Spread melted butter on each triangle Sprinkle 1 cup cinnamon chips evenly over rolls; gently press chips into dough. Roll from shortest side of triangle to opposite point. Place rolls point side down on ungreased cookie sheet; curve into crescent shape. Bake 8 to 10 minutes or until golden brown. Drizzle with CINNAMON DRIZZLE. Serve warm. CINNAMON CHIPS DRIZZLE: Melt remaining 2/3 cup chips with 1-1/2 teaspoons shortening.
|
butter shortening
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86,966 |
Broccoli Almond Casserole
|
Cook broccoli in boiling salted water. Drain thoroughly. Cook onions in 1/4 cup butter till soft. Blend in flour then milk. Cook stirring constantly till thickened. Stir in cheese spread salt and pepper until well blended. Remove from heat. Add cheese mixture to eggs a little at a time stirring constantly. Stir in broccoli and then place in a greased 1 1/2 quart casserole. Toss crumbs with melted butter and then sprinkle on top. Top with almonds. Bake at 325°F for 40 to 45 minutes or till set. Note: I find it works better to add the crumbs and nuts about midway through the baking to avoid over browning.
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onion butter flour milk cheese spread salt pepper eggs butter
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482,131 |
Lamb Shoulder Roast With Spinach & Pine Nuts
|
Clean spinach by discarding roots coarse stems and yellowed leaves. Wash well. Stack leaves then cut crosswise into about ½-inch-wide slivers. Set aside. In a 5- to 6-quart pan over medium heat combine oil and nuts; stir often until nuts are golden about 6 minutes. Using slotted spoon transfer to a plate and set aside. Add onion to pan; cook stirring often until limp but not browned 4 to 6 minutes. Add garlic oregano 1/8 teaspoon pepper and spinach. Stir just until spinach is limp about 2 minutes. Remove from heat and mix in crumbs and nuts. Trim fat from lamb. Lay meat flat boned side up and cover with plastic wrap. Using a flat mallet pound meat gently and firmly to flatten evenly. Spread spinach mixture over the meat leaving about a 1 ½-inch margin on all sides. Starting from the most irregular long side roll meat up snugly. Use string to tie snugly at about 1 ½-inch intervals. Arrange meat fat side up on a rack in a 12- by 15-inch roasting pan. Sprinkle generously with pepper. Insert a meat thermometer in center. Roast uncovered in a 350°F oven until thermometer registers 145°F for medium-rare about 1 hour and 15 minutes. Slice roast ½ inch thick. Add salt to taste.
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fresh spinach olive oil pine nuts onion garlic clove dry oregano leaves fresh coarse ground black pepper lamb shoulder salt
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50,374 |
Homestyle Corn Chowder
|
In a large pot cook bacon until almost crisp. Add onion and cook until soft. Add potatoes and water; cover and simmer until tender (about 10 minutes). In a medium saucepan melt butter; blend in flour and gradually add milk stirring until thick and smooth. Add thickened flour ham corn salt and pepper to large pot. Bring almost to a boil (don't boil!). Add milk if chowder is too thick. Serve warm.
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bacon onion potatoes water margarine flour milk ham whole kernel corn salt pepper
|
523,453 |
Joe Holland's Hamburgers
|
Wash your goddamn hands. Set hamburger buns aside. In large mixing bowl combine all other ingredients and knead together. Create 8 thick patties from resulting mixture. Grill patties on medium-high heat on grill 5 or so minutes per side. Remove cooked patties from grill and place onto bottom buns covering with top buns. Serve.
|
ground beef onion thyme oregano egg
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534,231 |
Baked Potato Soup
|
Place bacon in a large deep skillet. Cook over medium heat until browned. Drain crumble and set aside. In a stock pot or Dutch oven melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil stirring frequently. Reduce heat and simmer 10 minutes. Mix in bacon cheese sour cream salt and pepper. Continue cooking stirring frequently until cheese is melted.
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bacon margarine all-purpose flour milk potato green onion sour cream salt ground black pepper
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240,253 |
Razberry White Russian
|
Mix all ingredients and pour into your favorite cocktail glass. Top with your favorite fruit and enjoy. Variation: Add 1 scoop of vanilla ice cream instead of milk. Blend all ingredients in the blender until almost frozen. Serve and enjoy.
|
Kahlua raspberry vodka milk
|
380,532 |
Garlic Dijon Wine Chicken over Rice With Asparagus
|
Lightly salt chicken breasts and set aside. Thinly slice garlic and shallots set aside. In a separate bowl combine wine mustard and lemon juice and whisk until fully mixed. In a large saute pan heat the olive oil over medium-high heat. Add chicken cook on each side for 1 minute. Add in wine mix oregano basil rosemary salt and pepper. Bring to simmer then reduce heat to medium-low and cover. After about five minutes begin cooking rice and add asparagus to chicken mix making sure to get the asparagus into the fluid as much as possible. While cooking turn chicken occasionally and use ladle to spoon sauce mix (including garlic and shallots) over the chicken. Cook until asparagus is done and sauce has thickened a little. Sauce should have cooked down about halfway. Turn up heat uncovered towards end if not cooking down fast enough. Serve chicken over rice with asparagus and pour sauce mixture over top. Enjoy!
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skinless chicken breasts white wine Dijon mustard lemon juice garlic cloves shallots oregano basil rosemary salt ground pepper olive oil asparagus spears
|
347,769 |
Beef Pasties (Meat Pies)
|
In a casserole mix the cut-up sirloin steak the peas and carrots hash browns minced onion brown gravy mix water bay leaf and water. Bake in a 300 degree oven for 3 hours or until meat is very tender. Taste and season with salt and pepper and any herbs you enjoy. Cool for at least an hour. Preheat oven to 375. Let pie crusts sit at room temperature for 15 minutes. Cut each crust into halves. Put the cooled meat mixture on half of a half-circle fold the top over and seal (using water on the edges). This will make a little pie package. cut a few slits on the top. Do this with all the crusts. Place on a cookie sheet coated with non-stick spray. Brush a bit of milk over each pastie. Place in 350 degree oven for 35 minutes or until crust is golden.
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frozen hash brown potatoes water bay leaf salt pepper
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449,118 |
Three Cheese Pastizzi
|
Place ricotta in a bowl andusing a fork mash until almost smooth and then add mozzarella and parmesan and season with salt and pepper stir to combine and then add half the egg and stir again to combine. Preheat oven to 22oC (200C fan forced). Line 2 baking trays with baking paper. Using a 10cm round cutter cut 5 rounds from each pastry sheet and brush edge of round with egg. Spoon 1 level tablespoon of mixture onto centre of each round and spread to a 5cm log and then fold up 2 sides of pastry to enclose the log and pinch to seal and twist end to form points. Place of prepared trays and brush with remaining egg. Bake for 20 to 25 minutes or until golden and puffed. Stand for 4 minutes before serving. TO FREEZE - place uncooked pastizzi on a baking tray lined with baking paper and freeze for 2 to 3 hours or until firm and then transfer to a large snaplock bag expel air from bag and freeze for up to 1 month. TO REHEAT - preheat oven to 220C (200C fan forced). Line 2 baking trays with baking paper and place frozen pastizzi on prepared trays and bake for 25 minutes or until golden and heated through.
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ricotta cheese mozzarella cheese parmesan cheese eggs frozen puff pastry
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503,450 |
Cream of Carrot Soup
|
rinse peeled carrots under cold water & have a adult peel the carrots if you haven't done so already & are having a kid help you. cut the carrots into 1/2-inch slices. put the sliced carrots into a 2-quart saucepan along with the chicken broth. cook the carrots & broth over meadium-high heat. when the broth begins to boil turn the heat down to medium low. cover the saucepan. cook the carrots for 20 minutes or until they are soft and break apart when pierced with a fork. place a colander in a large bowl pour the broth & carrots through the colander catching the carrots in the colander. save the broth to use in step 11. put the drained carrots back into the saucepan. mash them until they are very smooth. set the pan aside. in a 3-quart saucepan melt the butter over medium heat. then stir in the flour. cook the butter & flour for 1 minute over low heat stirring constantly. add the mashed carrots salt & cayenne pepper. stir to mix them together. slowly stir in the broth. turn the heat up to medium high and cook for 10 minutes stirring often. add the half-and-half. heat the soup slowly stirring constantly. don't let the soup boil. ladle the hot soup into bowls. serve with crackers if you wish.
|
carrot chicken broth butter flour salt cayenne pepper half-and-half
|
140,370 |
Pa Grange Easy Elegant Chicken
|
Spray a 13x9x2-inch pan with non-fat cooking spray. Finely chop dried beef in food processor. Evenly spread chopped dried beef on bottom of pan. Wrap one slice of bacon around each chicken breast. Mix sour cream and cream of mushroom soup together beating with a whisk to blend well. Pour mixture over chicken. Cover pan with foil and bake in a 275 degree (very LOW temperature) oven for three hours.
|
boneless skinless chicken breasts bacon sour cream
|
40,571 |
Simple Spaghetti Casserole
|
Cook spaghetti according to pkg directions; drain. In lg bowl beat egg milk and salt. Add drained spaghetti; toss to coat. Place into greased 13x9 baking pan. In lg skillet cook beef onion and green pepper until meat is done; drain. Add spaghetti sauce; mix well. Spoon over the spaghetti. Bake uncovered at 350* for 20 minutes. Top with the cheese; bake another 13 minutes or until cheese is melted and bubbly. Let stand for 10 minutes before serving.
|
spaghetti egg milk salt ground beef onion green pepper mozzarella cheese
|
79,085 |
Vegetarian Chili
|
Combine ingredients in the slow cooker. Cover and cook on low heat setting for 5 to 6 hours or until flavors have blended Stir well before serving.
|
chili beans pinto beans dark red kidney beans tomatoes onion chili powder ground cayenne pepper
|
136,771 |
Alaska Sunday Hot Bread
|
For Bread:. Preheat oven to 375 degrees. Cream together butter and sugar. Drop in unbeaten egg and beat until light in color. Sift together flour baking powder and salt. Gradually add flour mixture to creamed mixture alternating with the milk and lemon extract. Pour into a 9-inch cake pan. For Topping:. Use a fork to mix the butter with sugar flour & vanilla then sprinkle on top of bread mixture. Bake for 30 minutes.
|
butter sugar egg flour baking powder salt milk butter sugar flour vanilla
|
43,374 |
Mint Creme Anglaise
|
Place egg yolks vanilla sugar and salt in a medium size metal or other heatproof bowl. Whisk together until well blended. Heat heavy cream milk and 1 Tbls mint leaves in a medium size saucepan over medium heat until it JUST begins to simmer. (taste for mint flavor and add more mint if needed; may take up to 3 tbls depending on strength of flavor desired) Temper the egg mixture by slowly whisking in about 1/3 of the hot cream mixture adding it in a thin stream while whisking vigorously to avoid cooking the eggs. Then slowly add the egg/cream mixture back into the remainder of the heated cream whisking to blend. Heat mixture over medium-low heat stirring constantly with a spatula until the anglaise coats the back of the spatula (just at 180F but be very careful not to exceed 180F or mixture will curdle). Partially immerse pot in a bowl of ice water to stop cooking. Strain through a chinacap to remove most of the mint leaves. Chill immediately.
|
fresh mint leaves heavy cream milk vanilla sugar salt
|
170,193 |
Chicken Tagine With Plums and Spices
|
Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat and add the oil. Season the chicken generously with salt and pepper. When the oil is hot place the chicken pieces skin-side-down in the pot. When the oil starts to sizzle reduce the heat to medium. Sprinkle 1/2 teaspoon each of the coriander cumin turmeric and curry powder (if using) over the chicken. Cook until the chicken is golden brown about 15 minutes (Check regularly to make sure that the chicken is not sticking to the pan). Spread the onion garlic ginger and tomatoes on a cutting board and season generously with the salt and pepper. Add them to the tagine covering the chicken. Sprinkle with the remaining coriander cumin turmeric and curry powder. Add the lemon rind and chicken stock cover and cook for 15 minutes or until the vegetables are tender. Add the plums and cook for a further 15 minutes or until chicken is tender (It may take a little longer if you’re using a tagine). To serve place about 1/2 cup of couscous on each plate top with a few pieces of chicken and spoon some cooking liquid and vegetables over each plate. Garnish with almond slivers.
|
extra virgin olive oil chicken fine sea salt fresh ground white pepper ground coriander turmeric ground cumin Madras curry powder onion garlic fresh ginger preserved lemons tomatoes prunes water couscous
|
274,752 |
Roast Potatoes and Garlic
|
Heat the oil in a roasting dish at Gas Mark 7 until bubbling slightly. Add the potatoes garlic and rosemary and return to the oven. Baste with the oil every 15 minutes to ensure crunchy spuds. It's all done when the potatoes are a rich golden colour and browned at the edges. By this point the garlic should be deep brown and caramelised. This takes approximately 40 minutes. Serve. I would recommend removing the garlic skins before eating although some people like them.
|
olive oil potatoes garlic cloves rosemary
|
34,288 |
Awesome Cajun Chicken Wings
|
Rinse chicken and pat dry. (if wings are whole cut off and discard pointed tip and halve wings at the main joint.) In food processor or blender combine all remaining ingredients EXCEPT oil. Process until well blended. With machine on slowly pour in oil and process until a thick paste forms. In a large bowl combine wings and paste. Toss until wings are well coated. Cover and refrigerate over night. Broil or grill wings until nicely browned outside and cooked through. Serve warm or at room temperature.
|
chicken wings cayenne paprika garlic powder dried oregano dried thyme onion powder salt white pepper fresh ground black pepper
|
222,359 |
Vegan Chickpea and Tomato Soup
|
Sauté garlic in olive oil until aroma is released. Add cumin and paprika and sauté until aroma is released (3 to 5 minutes). Add 1/2 C vegetable both. Stir in curry powder and blend. Stir in tomato paste Stir in tahini and blend. Add chickpeas bay leaves basil and salt. Add 4 cups vegetable broth. Bring to boil simmer covered for 60 to 90 minutes.
|
olive oil garlic cloves cumin hot paprika curry powder tomato paste tahini chickpeas plum tomatoes carrots celery bay leaves tahini salt dried basil soy sauce fresh parsley cilantro vegetable broth
|
416,575 |
Traditional Sweet Violet Syrup
|
You need a bain-marie for this recipe and a sterilised bottle. Remove all of the green stalks and leaves from the violets and put the flowers into a non-reactive metal pan or in the top of a bain-marie. Pour the boiling water over the flowers cover with a lid and allow to infuse overnight or for 24 hours. The next day add the sugar to the water and violets. Bring the water in the bottom of the bain-marie to a boil and keep stirring the violet mixture until the sugar has completely dissolved. Keep the water at a rolling but gentle boil. If you don’t have a bain-marie place the sauce pan on top of larger pan with water underneath. Strain bottle and label the violet syrup and keep in a cool place or the fridge for up to 6 months. Use in cakes scones pancakes icings butter creams ice creams biscuits (cookies) beverages cream puddings etc.
|
boiling water white sugar
|
259,899 |
Ww 2 Point Three Bean Salad
|
ix beans in large bowl. Mix oil and vinegar. Pour into bean mix add garlic and red onion. Chill. Serve.
|
green beans kidney beans garbanzo beans garlic cloves red onion canola oil red wine vinegar
|
491,060 |
Bartlett Pear Tart
|
Preheat oven to 425. Using your favorite pastry recipe for 9 inch pie or one that has been commercially prepared line a 10 inch tart pan with pie crust molding to sides of pan. Prick bottom and sides with a fork and bake in preheated oven for 10 - 12 minutes. Prepare poached pears: Place pears wine sugar and cloves in a large skillet. Bring to boil then simmer pears uncovered until they are crisp - tender. Depending on the ripeness of your pears this can take 10 - 15 minutes or even up to 45 minutes. Remove the pears with a slotted spoon and continue to reduce the poaching liquid to 1/3 cup creating a thick syrup. Discard the cloves. Bosc pears would probably work nicely too. But the D'Anjou pear supposedly is not the best pear to cook with even though it is delicious on its own. Prepare custard: Simmer Half & Half in a small sauce pan. In a bowl whisk together egg yolks flour and brown sugar until smooth. Temper the egg yolk mixture by pouring some of the simmering Half & Half into it then whisk mixture back into simmering cream. Bring to a boil over medium heat stirring constantly. Reduce heat to simmer and continue stirring constantly until custard is thick and smooth a few minutes more. Pour hot custard into a clean bowl and whisk in the almond extract butter and the syrup that was created from the reduced poaching liquid. Preheat oven to 375 degrees F. Spread the custard evenly in the partially baked crust. Using a large kitchen knife slice pear halves thinly about 1/8 inch and carefully fan out keeping shape of pear intact. Using the knife scoop fanned-out pear half up and gently slide onto custard keeping the shape intact. (Chef Sarah uses a method of slicing the pear half ALMOST to the bottom but leaving it intact transferring it to the custard and then fanning the pear out. But this didn't work for me.) Repeat until the crust is filled with thinly sliced pears. If your pears are smaller you will need to place a pear half in the center. Bake for 30 - 40 minutes until custard is set and lightly browned. Melt a pat of butter in a small skillet and toast sliced almonds lightly. Brush the warm tart with the melted apricot preserves to glaze then sprinkle with toasted almonds. In the original recipe the tart is topped with toasted chopped hazelnuts -- probably a better choice if using the hazelnut crust. Serve tart warm or at room temperature topped with whipped cream. *****************************************************************. If you would like to prepare the hazelnut crust used in the original recipe: Preheat oven to 375 degrees F. Combine 1 cup of lightly toasted and skinned hazelnuts 1/4 cup of sugar 1 1/4 cups of four 1/2 teaspoon of ground cinnamon and pinch of salt in a food processor and mix thoroughly. Add 1/2 cup (1 stick) butter and 1 large egg yolk and process until the dough forms a ball. Press the dough over the bottom and up side of fluted tart pan. Place shell in freezer for 15 minutes. Prick the chilled tart shell on the bottom with a fork in several places. Bake 12 - 15 minutes until just lightly browned. Remove from oven and set aside to cool. Proceed with recipe as above. If using the hazelnut crust then top finished glazed tart with additional chopped hazelnuts.
|
bartlett pears dry white wine sugar whole cloves half-and-half cream flour light brown sugar unsalted butter
|
53,101 |
Vegetable "WOW" Salad
|
Combine all salad vegetables mixing well. In a saucepan over medium heat bring dressing ingredients to a boil then pour over the vegetable mixture. Refrigerate at least 24 hours to allow flavors to meld. If you do not like peas they can be omitted.
|
French style green bean shoe peg corn peas celery green pepper diced pimento red onion sugar cider vinegar salt water
|
528,381 |
Meringue Cookies
|
Preheat oven to 250F **(200F)**and line 2 baking sheets with parchment paper. In a bowl add the egg whites lemon extract cream of tartar & salt. Beat on medium speed until foamy. Gradually add the sugar 1 tablespoon at a time beating on high after each addition. Continue beating until stiff glossy peaks form and the sugar is dissolved about 7 minutes. Using a pastry bag & large star tip pipe 1-1/2\" stars about 2 \" apart on the baking sheet. Bake 40 - 45 minutes or until firm to the touch. Turn oven off and leave the meringues in the oven for 1 hour with the door closed. Remove from the oven and cool completely on baking sheets. Store in an airtight container at room temperature. **FOR CHEWY COOKIES: Bake the cookies at 200F instead of 250F and leave in the turned off oven for only 45 minute.
|
vanilla extract cream of tartar salt granulated sugar
|
30,579 |
Best Ever Sloppy Joes
|
In Dutch oven cook beef onion celery and green pepper until meat is done; drain. Add all remaining ingredients. ;mix well. Simmer for 35 minutes stirring occasionally.
|
ground beef onion celery green pepper diced tomatoes catsup brown sugar vinegar Worcestershire sauce ground mustard paprika
|
328,567 |
Dale & Shari's Chicken Cacciatore
|
Place chicken in slow cooker. Pour on sauce mushrooms and water. Spinkle with granuels and seasoning. Cook on High for 3-4 hours or Low 6 - 8 hours. Serve over Rice or pasta.
|
boneless skinless chicken breasts mushrooms water instant chicken bouillon granules
|
247,896 |
Ila, Bert and Dylan's Cashew Chicken
|
Mix together all marinade items together. Cut the chicken into cubes and marinate in the mix for 1-4 hours. Place oil in wok on medium heat and add chicken browning it. Set aside. Cut green peppers onion and green onions into 1 inch pieces. Stir fry onions in the wok until getting clear then add the green pepper (cooking slightly) and the salt and pepper to taste. Add the chicken and cashews cooking just long enough to heat. Serve over hot rice.
|
boneless skinless chicken breasts salt pepper green pepper green onion honey-roasted cashews brown sugar soy sauce chicken broth chicken broth white wine crushed red pepper flakes garlic
|
486,710 |
Oreo and Peanut Butter Brownie Cupcakes
|
Preheat oven to 350f (180c) degrees and line a 12 muffin cup baker with paper liners. Prepare brownie mix according to package directions. For each cupcake cup spread 1/2 teaspoon of peanut butter over each Oreo cookie and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes until brownies are cooked through. Let cool completely then serve. Makes 12 servings.
|
water canola oil eggs creamy peanut butter
|
447,603 |
Gramie's Zucchini Bread
|
Set oven at 350 degrees. Grease and flour 2 small bread pans. in large mixing bowl beat 3 eggs. then add all ingredients. Bake 1 hour or until the center is not gooey cool on rack. Serve plain or with ice cream. yields 2 loafs of bread.
|
eggs sugar zucchini vanilla flour salt baking soda cinnamon baking powder walnuts
|
274,936 |
American Chop Suey
|
Cook pasta as directed on package. Meanwhile cook hamburger with onion and celery until no longer pink and celery is tender do not drain. When pasta is complete rinse and drain return to pot add hamburger and stir in Italian diced tomatoes. Heat until warm. Serve with Parmesan Cheese on top.
|
ground beef elbow macaroni celery onion canned Italian tomatoes parmesan cheese
|
287,471 |
Veggie Chili
|
eat oil in pan cook onion peppers carrots celery and mushrooms until tender throw all ingredients into crock pot and cook all day on low.
|
onion red bell pepper green bell pepper portabella mushroom cap black beans kidney beans diced tomatoes crushed pineapple olive oil carrot celery mild chili powder
|
113,418 |
Chicken Stuffing Casserole Ala Amy
|
Pre heat oven to 350 degrees. Par boil chicken breasts for about 20-30 minutes in water or chicken stock in large pot. Cool& slice chicken into cubes. Place into a greased 9x13 pan. Place slices of onion (optional) and cheese over entire pan of chicken. Mix soup milk wine & garlic powder and pour over chicken. Top with stuffing. Pour melted butter over stuffing and bake for 30-40 minutes.
|
boneless skinless chicken breasts white wine garlic powder milk swiss cheese butter
|
494,092 |
Gluten-Free Oat Flour Bread
|
mix yeast with 60 g of warm water and 1 tsp sugar. let sit until bubbly about 10 minute. mix eggs remaining 100g water olive oil and cider vinegar with mixer. add yeast mixture. add dry ingredients and mix well for about 2 minutes. pour into a bread (or loaf) pan cover and allow to rise in a warm place until double in size (may take an hour or so if warmer may not take that long). preheat oven to 350. Bake at 350 for 50 minutes. ENJOY!
|
tapioca starch ground flax seeds sugar sea salt guar gum eggs water olive oil cider vinegar
|
520,492 |
Homemade Blinis
|
Sift the flour and baking powder into a mixing bowl. Beat the eggs and yogurt in another bowl. Pour into the flour mixture and mix well. Season to taste. Leave the mixture to chill in the refrigerator for one hour. Drop one tablespoon amounts of the batter into an oiled and heated non-stick skillet and cook for 1-2 minutes. When small holes form on the surface of the blinis turn them over and cook for a further minute.
|
flour baking powder eggs plain yogurt
|
219,845 |
Warm Chocolate Pudding Cakes (Oamc)
|
Lightly butter 2 ramekins with 1 teaspoon of butter and set aside. In the top of a double boiler place semi-sweet and unsweetened chocolate and stir occasionally until melted. Remove from heat and stir in 3 tablespoons butter and sugar until smooth. Add eggs flour baking powder and cocoa. With an electric mixer beat at medium-high speed until pale and very thick about 5 minutes. Place mixture in prepared ramekins filling about half-full. Cover with plastic wrap and freeze for at least 3 hours. When ready to serve preheat oven to 375°F Place ramekins on the middle shelf in the oven and bake until edges are set but centers are still shiny about 10 or 11 minutes. Invert pudding cakes onto plates and serve immediately garnished with whipped cream or ice cream and dust with cocoa powder. (Desserts may also be served directly from ramekins).
|
unsalted butter unsalted butter sugar egg all-purpose flour baking powder cocoa powder
|
226,699 |
Potato Rajas Hash
|
Cut the potatoes in half lengthwise and drop them into a saucepan of cold water (the potatoes should be completely covered with the water. Add 1 teaspoons salt to the water. Place the pan over high heat and bring to a boil. Partially cover the pot reduce the heat and simmer for 8 minutes. Drain the potatoes. When the potatoes are cool enough to handle cut them into 1/2-inch slices. Stack the slices and cut into 1-inch cubes. Heat a large heavy skillet over medium heat. Add 2 tablespoons of the olive oil to the skillet and when hot add the potato cubes spreading them out in a single layer. Cook over medium heat without turning for at least 10 to 12 minutes. When the potatoes are brown and crusty turn them using a wide spatula. Continue cooking the potatoes until the second side is also brown and nicely crusty. Meanwhile heat the remaining 1 tablespoon olive oil in another skillet. Add the chili strips onion and bell pepper and sauté for 8 minutes just until the vegetables have softened. Add the cream and remove from heat. This step completes the rajas. When the potatoes are ready stir in the rajas.
|
russet potatoes kosher salt olive oil poblano chiles onion red bell pepper heavy cream pepper
|
187,898 |
Delicious Mexican Cornbread
|
Preheat oven to 450. Mix ingredients well with just enough water to mix. Pour into oiled iron skillet. Bake until done about 30 minutes.
|
self rising flour eggs cheddar cheese onion water
|
336,524 |
Quesadillas With Chilies and Olives
|
Put cleaned and chopped chilies mozzarella feta cheese olives and coriander into a food processor until you get a creamy texture. Put 4 tortillas onto a baking tray and divide the cheese spread evenly onto them. Put the other 4 tortillas onto them. Blend paprika powder and olive oil and sprinkle over the tortillas. Cover with aluminum foil and bake at 220°C for about 5 minutes. Cut into 8 slices each.
|
chili peppers mozzarella cheese feta cheese green olives coriander leaves tortillas olive oil paprika
|
55,306 |
Chicken Ala Queen
|
In bowl mix soup milk and sour cream until smooth. Mix in all ingredients but cheese. Place in casserole dish and top with cheese. Bake at 350° for 1 hour.
|
boneless skinless chicken thighs onion cooked rice sour cream milk curry parsley lemon wedge cheddar cheese
|
314,942 |
Chicken and Broccoli
|
Prepare fettuccine according to package directions; drain and keep warm. Lightly spray a large non-stick skillet with non-fat cooking spray and heat over medium-high heat. Add chicken tenders and cook until chicken is no longer pink and is cooked through; remove chicken from skillet and set aside. Lightly respray skillet saute onions until soft and transparent about 5 minutes. Add mushrooms and continue cooking until mushrooms are tender. Stir in chicken broth and cream cheese; heat over medium-high heat until mixture almost comes to a boil and thickens. Add chicken broccoli and pepper to skillet; cook over medium heat until heated through. Toss with fettuccine and serve immediately.
|
fettuccine onions fat-free chicken broth fat free cream cheese white pepper
|
422,324 |
Lemon Poppy Seed Bread
|
Preheat oven to 350 degrees. Spray a 8\" x 4\" loaf pan with baking spray. In a mixing bowl combine sugar and butter and beat about 3 minutes until light and fluffy. Add eggs 1 at a time mixing after each until incorporated. Add flour buttermilk lemon zest salt and baking soda mixing until just incorporated. Stir in poppy seeds. Pour batter into prepared pan and bake about 40-45 minutes until a skewer or knife inserted in the center comes out clean. It may be necessary to tent with foil for the last 10-15 minutes of baking time if the top is becoming too brown. Cool in pan about 10 minutes and then turn out onto a wire rack covered in wax paper to cool completely. Glaze with lemon glaze Wrap in plastic wrap and refrigerate if not serving immediately.
|
unsalted butter sugar eggs flour buttermilk lemon zest of salt baking soda poppy seed
|
203,194 |
Easy Monkey Bread
|
Cut each biscuit in quarters and shake in mixture of sugar and cinnamon. Drop into a bundt pan or angel food cake that has been sprayed with a non stick coating. In a small pan combine topping ingredients and bring to a boil. Pour over biscuits in the pan and bake at 350 degrees for 40 to 45 minutes. Turn out onto a plate when done.
|
sugar cinnamon butter sugar cinnamon
|
40,745 |
Red Velvet Chocolate Cake Icing
|
Beat salt crisco margarine and sugar together in a bowl. In a saucepan cook flour and milk on low heat. Cool to lukewarm. Add flour/milk mixture to creamed mixture and beat until fluffy. Spread evenly over cake.
|
salt margarine sugar flour milk
|
468,227 |
Tortellini and Garden Vegetable Bake
|
Cook tortellini in boiling salted water according to package directions adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain. Meanwhile heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms and cook about 5 minutes or until chicken is no longer pink. Remove from skillet. Shake together chicken broth oregano flour garlic salt and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture chicken mixture tomatoes and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole. Bake covered in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier.
|
carrot sugar snap peas margarine butter boneless chicken breast fresh mushrooms chicken broth fresh oregano dried oregano all-purpose flour pepper milk cream cheese light cream cheese lemon juice cherry tomatoes green sweet pepper parmesan cheese
|
534,219 |
Oven Fried Chicken Thighs
|
Place the chicken parts in a shallow dish whisk together the buttermilk and pepper pour over the chicken. Set aside. Next we’re going to set up our assembly line. In a container with a tight fitting lid add the flour salt and pepper. Give this a good shake (with the lid on!) and set aside. Next in a microwave safe shallow dish add the olive oil and butter microwave just long enough to melt the butter it took between 20 – 30 seconds in my microwave. Set next to the flour container. In another lidded container place the final three ingredients close the lid and give it a good shake. Grab a baking sheet and line it with foil. Normally I’m all about a little olive oil or cooking spray but humor me. If you are completely texture oriented and need the chicken as crispy as humanly possible get a baking rack to place over the sheet. Preheat the oven to 375°F. Find something to do for 5 minutes or so. Go wild plan a side dish. Starting with the smallest pieces: wings drumsticks thighs then breasts place one or two pieces in the flour container and give it a good shake. One at a time remove the pieces from the flour shaking off any excess and dip in the oil / butter mixture. Shake the pieces again and add to the final container giving a good shake to coat the piece evenly. Place on the baking sheet or rack. Once all of the pieces have moved through your assembly line place in the oven for 40 – 60 minutes. Use a meat thermometer to ensure the largest pieces have reached 165°F If using a whole chicken it may be necessary to cook the breasts longer than the wings and drumsticks simply set them aside on a paper towel. If the coating on larger pieces looks as though it may brown too quickly use a small piece of foil as a tent to shield the coating. Serve immediately.
|
buttermilk fresh ground pepper flour salt fresh ground pepper olive oil butter parmesan cheese instant mashed potatoes chicken thighs
|
67,855 |
Gluten-Free Flour Mixture (Number One)
|
*MungBean Flour is available at oriental grocery stores and is a wonderful addition to the light-textured dessert recipes. *ChickPea Flour is also\"light\". **Xanthangum is a white powder that is sold in pouches at health food stores. It helps to bind the pastry and keep it from crumbling. **Ifxanthan gum is unavailable to you you may substitute it with double the amount of unflavored gelatin. (1 tsp xanthan gum= 2 tsp unflavored gelatin) Mix all. Gluten-free flours contain no preservatives--keep refrigerated or frozen. Additional baking tips: You may use buttermilk in place of milk for a lighter texture. Bake gluten-free products longer and at a lower temperature than conventional recipes. You may want to substitute the liquid called for in a conventional wheat recipe. Adding carbonated drinks tend to make baked products lighter. Fruit juices add flavor and quality.
|
potato starch tapioca flour cornstarch gram flour xanthan gum
|
519,491 |
Robust Turkey Vegetable Soup
|
Preparation. In a large soup kettle heat oil and sauté onions and celery. Sauté until vegetables are soft. Add turkey broth all vegetables rice and herbs. Simmer 10-12 minutes until vegetables are tender crisps. Stir in parsley and season with salt and pepper. NOTE: Prepare the day before; cover and refrigerate for flavors to blend.
|
canola oil onion celery turkey broth green onion broccoli whole kernel corn lima beans zucchini tomatoes brown rice dried oregano dried thyme fresh parsley
|
408,267 |
Cranberry, Orange, and Cointreau Brulee
|
Add cranberries to a saucepan with the orange juice reserving the zest for the custard; cook over moderate heat for 5-8 minutes until the cranberries soften. Remove from the heat and add half the sugar. Using a fork to mix together the egg yolks and the remaining sugar in a bowl. Pour the cream into a second saucepan and bring almost to a boil. Gradually stir into the yolk mixture then strain into the cooked cranberries; add in the Cointreau and mix all together. Arrange 6 ovenproof ramekins in a roasting pan. Evenly pour in the cranberry custard into the ramekins. Then pour warm water into the roasting pan to come halfway up the sides of the ramekins. Bake in a preheated 350° oven for 25-30 minutes until the custards are set with a slight softness at the center. Leave the dishes to cool in the water then lift them out and chill in the refrigerator for 3-4 hours. about 20-30 minutes before serving sprinkle the tops of the desserts with sugar and caramelize with a blowtorch. Leave at room temperature until ready to serve.
|
cranberries orange zest of orange juice of heavy cream Cointreau liqueur
|
500,161 |
Pasta With White Beans and Broccoli
|
Bring a large pot of lightly salted water to boil. Add pasta and cook according to package directions. While pasta cooks heat oil in a large nonstick skillet. Add broccoli and garlic; stir over medium heat 3 to 4 minutes until broccoli is bright green. Add broth (or water) and cook 2 to 3 minutes until broccoli is crisp tender. Stir in diced ham beans and lemon juice. Drain pasta and put into a warmed large serving bowl. Add broccoli mixture; sprinkle with cheese. Toss to mix well. Cook frozen corn as indicated on package instructions. Serve Pasta with white beans broccoli ham and corn. **I only sprinkled the cheese into my bowl. Eas to keep this meal dairy-free by omitting the cheese! Cost $4.83.
|
bow tie pasta broccoli floret garlic chicken broth ham cannellini beans white beans fresh lemon juice parmesan cheese frozen corn
|
74,780 |
Rich and Spicy Coconut & Red Lentil Soup
|
Heat oil in a large pan and fry onions chile garlic and lemongrass for 5 minutes until onions are softened but not brown stirring occasionally. Add lentils and spices to the pan. Add the coconut milk and water and stir. Bring to a boil stir and then reduce heat. Allow mixture to simmer for 45 minutes until lentils are nice and soft almost mushy. Add the lime juice scallions and cilantro reserving a bit of each for garnish. Season with salt and pepper and ladle into your favorite soup bowls! Garnish and serve hot with naan!
|
red onions garlic cloves fresh lemongrass red lentil ground coriander Hungarian paprika coconut milk water lime juice of scallions cilantro
|
452,018 |
Neat Relish
|
Dump in food processor or powerful blender. Process to a puree.
|
onion lemon pineapple brown sugar cream cheese cream cheese
|
110,451 |
Elegant Company Fish Bake
|
Cut fish fillets in half crosswise. Arrange on a 10 by 15 inch jelly roll pan. Tuck thin ends of fillets under so fish will be more uniform in size. Combine sherry and lemon juice and pour over fish. Sprinkle with salt. Bake uncovered at 350 degrees until fish flakes with a fork about 18 to 20 minutes. Turn oven down to 300 degrees. With a wide spatula remove fish place on foil cover and set aside. Drain broth from pan into a measuring cup and add water to measure 1 cup. Melt butter in a small saucepan blend in flour white pepper mustard and chicken base. Gradually stir in reserved broth and cream. Heat to boiling stirring constantly and boil 1 minute. Turn heat to low stir in cheese and lobster. Cook over low heat until cheese melts. In a 9 by 9 glass baking dish alternate fish and sauce (starting and ending with sauce). Sprinkle with fresh parsley. Set baking dish into a pan of water in a 300 degree oven and bake until just heated through but not overbaked. Serve with lemon twists.
|
dry sherry fresh lemon juice salt butter flour white pepper prepared mustard chicken bouillon swiss cheese shrimp fresh parsley lemon twist
|
219,761 |
Beanie Weenies
|
Mix first five ingredients in a saucepan. Stir in hot dogs. Simmer 3-4 minutes.
|
brown sugar Worcestershire sauce prepared mustard onion powder
|
220,119 |
Spanish Chicken
|
This is so simple first of all pre heat the oven to 180*c then get a large oven proof dish with a lid put the chicken in and then slice all of the peppers celery corgettes and the onion pop those into the pot aswell. Crush the garlic and add the salt and pepper and dried basil. Pour the two cans of chopped tomatoes over the top and give it a good mix. Finally pop the fresh basil on the top pop the lid on and cook for a good 2.5 hours. (I find this tastes even better when reheated as the flavours have really blended). Serve with either rice or a baked potatoe Enjoy!
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chicken breasts bell peppers celery zucchini onion fresh garlic cloves salt pepper dried basil fresh basil chopped tomato
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160,514 |
Easy Bisqusteaz Belgian Waffles
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Preheat your waffle maker. Mix ingredients together in a bowl with a utensil (fork or whisk works well). Use 3 packets of Splenda rather than 2 if you'd like sweeter waffles. Cook waffles about 3-4 minutes or until golden brown. Follow your waffle iron instructions for best results. It's that easy!
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Bisquick baking mix milk egg lemon juice Splenda sugar substitute
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530,586 |
Baked Parma and Gorgonzola Figs
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Preheat the oven to 180C/160C fan/Gas 4. Cut a cross down into the top half of each fig. Gently squeeze the givs and the bottom to open them out. Wrap a slice of the ham around the base of each fig. Put on a baking tray. Divide the Gorgonzola cubes between the figs gently pushing into the top of each one. Drizzle over the honey and 1tbsp of the oil. Bake for 8-10 mins until the cheese melts and the ham turns crisp. Divide the figs between 2 plates then drizzle over the remaining oil and the vinegar. Scatter with pine nuts and basil season with pepper and serve with the rocket leaves on the side.
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figs parma ham gorgonzola clear honey extra virgin olive oil pine nuts basil leaves rocket
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11,497 |
Pepper Steak
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Cut steak into strips. Combine flour salt and pepper into a ziplock bag add steak and toss until coated. Add coated steak onion garlic and green pepper to the crock-pot (slow cooker); stir. Mix together tomatoes beef base soy sauce and Worcestershire sauce then pour into crock-pot. Cover and cook on low setting for 8-10 hours . If you'd like a thick gravy one hour before serving turn to high setting and add a smooth paste of 3 tbs flour and 3 tbs butter (or water) stir into crock-pot. Serve over a bed of rice.
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flour salt pepper onion garlic green peppers whole tomatoes soy sauce Worcestershire sauce rice
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248,875 |
Grilled Smoked Turkey, Taleggio, Gorgonzola, and Apple Sandwich
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Slice each roll in half horizontally leaving 1 side connected if possible. Open up the 4 rolls; on 1 side layer the gorgonzola smoked turkey and sliced apple. Top with Taleggio and close the sandwiches up tightly pressing firmly to close. Brush the sandwiches top and bottom with olive oil; then heat a heavy nonstick skillet over med-high heat. Place the sandwiches in the hot pan and decrease heat at once to very low. Weight the sandwiches down on top (I use another heavy pan). Cook until they are golden brown and toasted then turn over and lightly brown the second side; check every so often to make sure the bread is not burning. Both sides should be crisp and the cheese should be melted; serve immediately.
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gorgonzola apple monterey jack cheese olive oil
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301,423 |
Moroccan Vegetables
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Combine red pepper flakes cumin coriander and fennel seeds in a food processor. Pulse to chop then add the cinnamon salt pepper honey and vinegar and process to combine. With the machine running add the oil in a slow stream process until well combined. Preheat oven to 450°F. Toss eggplant peppers onions and zucchini with the marinade in a bowl and coat well. Transfer to a cookie sheet and roast turning vegetables every 5 minutes until caramelized 15 to 20 minutes. Put the chickpeas into a serving bowl. Pour the hot roasted vegetables over the beans and stir to combine. Sprinkle with almonds and cilantro. Serve with harissa in a small bowl on the side.
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crushed red pepper flakes cumin seed fennel seed ground cinnamon honey eggplant onion zucchini chickpeas fresh cilantro harissa
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199,184 |
Berries Salad With Whipped Ricotta Cream
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Toss strawberries blueberries 2 tablespoons of soda and mint together in a medium bowl; set aside for 10 minutes. Meanwhile combine ricotta remaining 2 tablespoons of soda and lemon zest in another bowl. Whip with a hand-held mixer until light and fluffy; stir in sour cream. Place about 3/4 cup of berry mixture in each of 4 small bowls and top each serving with 1/3 cup of cream.
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strawberries blueberries fresh mint leaves skim milk ricotta cheese lemon zest nonfat sour cream
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300,477 |
Apple & Peach Pies
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Preheat oven to 200°C Combine the apple peach and 2 tablespoons of sugar in a medium bowl. Spray four 185ml (3/4-cup) capacity ramekins or ovenproof dishes with olive oil spray to lightly grease. Divide the apple mixture evenly among the prepared ramekins. Use a 9cm-diameter round pastry cutter to cut 4 discs from the pastry. Place a pastry disc on top of each ramekin and gently press the edges to seal. Use a fork to prick the pastry of each pie. Brush the pies with egg and sprinkle over the remaining sugar. Place the pies on a baking tray and bake in oven for 20-25 minutes or until the pastry is golden brown. Serve the pies immediately with cream.
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caster sugar olive oil flavored cooking spray egg
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122,036 |
Panera Bread Strawberry and Brie Bruschetta
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Spread 1 side of each bread slice with butter (arrange butter side up on baking sheet). In a small bowl combine 1/3 cup brown sugar and 2 tsp cinnamon. Sprinkle 1 teaspoon over each slice of bread. Save remaining mixture. Toast bread at 375 for 5 minutes. Top each slice with 1 slice of Brie cheese. Place back in oven for 4-6 minutes. Meanwhile toss strawberries vanilla and remaining sugar/cinnamon mixture in large bowl. Spoon strawberry mixture over each slice. Sprinkle with toasted almonds.
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sourdough baguettes butter brown sugar ground cinnamon strawberries vanilla extract
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36,171 |
Cinnamon Sugar Vanilla Wafers
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Mix 1 1/2 cup sugar and butter in large mixer bowl; cream with electric mixer until light and fluffy. Beat in eggs and vanilla extract. Gradually add baking powder to sifted flour and sift again. Gradually add to the butter mixture mixing well; stir in the milk and combine well. Cover and chill at least 2 hours. Preheat oven to 400° and lightly grease cookie sheets; set aside. Lightly flour your work surface and sprinkle with 1 tablespoon sugar. Roll cold dough to 1/8-inch thickness and cut with 2-inch cookie cutters. Place 1 inch apart on cookie sheets; sprinkle with cinnamon sugar. Bake 6-8 minutes. Remove from sheets and place cool on wire racks.
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sugar butter margarine eggs vanilla extract baking powder all-purpose flour milk sugar
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