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236,073 |
Lemon, Garlic, Cilantro Stuffed Tomatoes.
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Preheat oven to 400°F. Cut a very thin slice off both ends of tomatoes to create 4 flat bottoms. Then cut each tomato in half making 4 cups. Use a melon baller to scoop the seeds and flesh from the tomato leaving enough for the sides to hold their shape. Season tomatoes with salt and pepper. Combine ricotta lemon cilantro parsley garlic scalions parmigiano and egg yolk. Divide between the 4 tomatoes pushing into the cavities. drizzle olive oil over the tops and bake for 17 minutes until lightly brown and cooked through.
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beefsteak tomatoes ricotta cheese lemon zest fresh cilantro leaves fresh parsley garlic cloves scallions parmigiano-reggiano cheese olive oil
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62,036 |
Julie's Chili
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brown ground beef drain off fat. add remaining ingredients. simmer for several hours. best to use a heat reflector so is won't scorch on the bottom of pot.
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ground beef onion diced tomatoes with green chilies tomato juice hot chili beans
|
94,152 |
Fried Pecans
|
Bring water to a boil in large saucepan over high heat. Add pecans. Return to a boil and boil 1 minute. Rinse under running hot water. Drain and put in large bowl. Add sugar and toss to coat. In a deep skillet heat 1 inch of oil to 350F degrees over medium heat. With a slotted spoon add 1/2 the pecans. Fry 4 to 5 minutes until golden brown stirring often. Remove pecans to a colander to drain. Sprinkle with salt and toss lightly to coat. Spread on wax paper to cool. Repeat until all are cooked.
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water pecans sugar salt
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508,827 |
Slow Cooker Garlic Rabbit or Chicken
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Peel garlic cloves place in bottom of crock pot with sliced celery. Heat oil salt and pepper rabbit brown rabbit pieces place on top of garlic and celery in slow cooker. Combine other ingredients and pour over rabbit. Cook on low about 4 hours.
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garlic cloves celery ribs salt pepper olive oil white wine lemon juice vermouth lemon peel fresh parsley dried basil dried oregano crushed red pepper flakes
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202,365 |
Denver Omelet Panini
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To an 8-inch omelet pan add 1 to 2 teaspoons butter and place over medium heat to warm. Add the sliced onions and bell peppers stirring until onions are wilted. Stir in the diced Canadian bacon and cook until warmed. Beat together the eggs and yogurt/sour cream salt and pepper pour over onion mixture and cook until bottom is set. As the egg sets pull cooked portion to the center allowing the uncooked portions to run to bottom of pan. When omelet is set on bottom there are a couple of options if you have another omelet pan the same size you can flip the omelet into the other you could put under the broiler the broiler for a few minutes to set or if you are really good flip the omelet and allowing it to finish cooking. Lightly butter the bread with softened butter cut omelet in half and using half for each sandwich place on unbuttered side of bread top with shredded cheese and cover with remaining slice of bread buttered side up. Cook on preheated Panini press as per manufacturer’s recommendations until browned. Enjoy!
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butter green onions green pepper Canadian bacon eggs egg substitute plain yogurt sour cream swiss cheese salt pepper
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131,785 |
Peaches and Cream Cake from Scratch
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Beat flour baking powder salt pudding eggs and milk for 2 minutes. Pour into greased 13 x 9 pan. Drain peaches but save 6 Tablespoons juice. Arrange peaches on top of batter. Beat cream cheese sugar and 6 Tablespoons peach juice for 2 minutes. Spoon on top of peaches. Sprinkle with sugar and cinnamon mixture. Temp 350 degrees. Bake time 35 minutes.
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flour baking powder salt vanilla pudding mix eggs milk cream cheese sugar sugar cinnamon
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275,911 |
Church Lady Ice Tea Punch
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Pour dry cup of Iced Tea Mix into bottom of punch bowl. Add 3 liters of Ginger Ale. Stir. Add bag of ice. Enjoy - it's really amazing and refreshing!
|
inger ale
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395,467 |
Onion Patties
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Combine dry ingredients. Add milk and mix well. Stir in onions. Drop batter in small mounds into hot shortening. Fry until golden brown on both sides turning once.
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flour baking powder sugar salt cornmeal milk onions shortening
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111,470 |
Cavatelli and Broccoli
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Saute garlic in 2 Tbsps butter. Add broccoli and mushrooms; stir fry until al dente. Add broth to cooled broccoli. Simmer on medium to medium low until the following steps are completed. Cook cavatelli as directed on back of package until done . Drain really well. Top with other 2 Tbsps of butter. Add cornstarch mixture to broccoli sauce and stir well to thicken. Pour over cavatelli and season with salt pepper and garlic salt. Stir well and add grated parmesan. ***To make in a crockpot; make the same way but put the cooked cavatelli in the crockpot and pour sauce over cavatelli. Cook on low for 2-4 hours.
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garlic butter olive oil broccoli frozen broccoli mushrooms cornstarch water parmesan cheese
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408,065 |
High Altitude Hard-Boiled Eggs
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Place the eggs is a pot just large enough to hold the eggs fill with water until the eggs are covered. Heat the eggs on high covered until boiling. Remove from heat leave covered for 20 minutes. Place the eggs is a bowl of ice water for a few minutes to cool.
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eggs water
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42,384 |
Cheese Thins
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Measure first 7 ingredients into a bowl. Stir well. Add cooking oil and water. Mix until you can form a ball. Cover and let stand 20 minutes. Divide into 4 portions. Roll 1 portion paper thin on a lightly floured surface. Cut into 8 wedges. Arrange on an ungreaded baking sheet. Repeat. Bake in a 375 degree oven for around 10 minutes or until crisp and lightly browned.
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flour sharp cheddar cheese granulated sugar baking soda salt onion powder cayenne water
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479,515 |
Kahlua Cream Cheese Dip
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In a medium bowl beat together the dip ingredients with an electric beater until completely combined. Refrigerate in a covered bowl until serving time. Dust with cocoa powder (sift if lumpy) just before serving. Serve with fresh strawberries or your favorite fruit or cookies for dipping.
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cream cheese Kahlua brown sugar vanilla extract evaporated milk instant coffee powder cocoa powder fresh strawberries
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61,643 |
Horseradish Potatoes
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Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot then simmer uncovered until very tender about 25 minutes. While potatoes are simmering bring half-and-half butter salt and pepper just to a simmer stirring until butter is melted. Keep hot covered. Drain potatoes in a colander then immediately force through ricer into a large bowl. Stir in hot milk mixture then horseradish. **Ifyou don't have a ricer or food mill you can use a handheld masher but the consistency of the potatoes won't be as smooth.
|
potatoes half-and-half unsalted butter salt black pepper horseradish
|
92,168 |
Lemon Pound Cake (For Strawberry Shortcake)
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In a large bowl combine the cake mix and eggs adding eggs 1 at a time and beating at low speed after each. Pour oil in slowly beating. Stir in lemon extract gelatin mix and water beating until well blended. Pour into 2 greased 9-by-5 inch loaf pans. Bake in a 325 degree oven 45 minutes or until a toothpick comes out clean.
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eggs lemon gelatin water
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158,153 |
Baba Ghanouge ( Baba Ghanoush / Baba Gannoujh )
|
Roast the eggplant and then peel off skin. In food processor combine all ingredients and mix until well blended.
|
eggplants garlic powder salt lemon juice tahini
|
120,070 |
Potatoes O'brien-Breakfast
|
Fry the sausage and add to the potatoes the 5 beaten eggs milk cheese and salt. Stir together. Put in a greased 2-quart casserole dish. Bake at 350 degrees for 50 minutes.
|
sausage O'Brien potatoes cheddar cheese milk eggs salt
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423,695 |
Salmon Sweet and Spicy
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mix everything together except salmon and butter brown salmon in 2 tablespoons butter remove from heat when still rare. add shallot to pan until soft pour in sauce mixture add remaining butter and reduce until it is a syrup add salmon back in pan to cover serve with rice and broccoli.
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salmon fillets Dijon mustard sherry wine soy sauce hot chili sauce lemon brown sugar shallot butter
|
455,668 |
Linguine With Shrimp, Garlic, and Lemon
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Bring 4 quarts water to a boil in a big pot. Pat shrimp dry with paper towels then season with 1/4 teaspoon salt 1/4 teaspoon pepper and sugar. Melt 2 tablespoons butter in a large skillet over med-high heat until just beginning to brown. Add shrimp spread into single layer and cook without stirring for 1 minute. Stir shrimp and continue to cook until spotty brown and just pink at edges about 30 seconds. Transfer shrimp to clean bowl cover and set aside. Add 2 more tablespoons butter to skillet; melt over med-high heat. Add in onion and 1/4 teaspoon salt; cook until softened about 5 minutes. Stir in garlic and red pepper flakes; cook until fragrant about 30 seconds. Stir in wine and cook until nearly evaporated about 2 minutes. Stir in broth and dissolved cornstarch mixture and simmer until slightly thickened about 2 minutes. Remove skillet from heat cover and set aside. Add linguine and 1 tablespoon salt to boiling water and cook stirring often until al dente. Reserve 1/2 cup cooking water then drain linguine and return linguine to pot. Stir remaining 2 tablespoons butter lemon juice parsley sauce and reserved shrimp including any accumulated juices into linguine. Season to taste with salt and pepper adding reserved pasta cooking water as needed to loosen sauce. Serve immediately.
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large shrimp salt fresh ground black pepper sugar unsalted butter onion garlic cloves red pepper flakes dry white wine low sodium chicken broth cornstarch linguine fresh lemon juice fresh parsley
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163,637 |
Moist Meatloaf
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Preheat the oven to 350 F. In a small bowl beat both eggs. In a larger bowl add the onion meat and oats. Mix well. Add the spices. Add the beaten eggs. Mix well again. Add the ketchup and sauce and mix well. Put the mixture in a 9 x 13 loaf pan and bake for 1 hour or until well done.
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ground beef salt pepper garlic powder quick oats paprika ketchup tomato sauce eggs onion
|
338,392 |
Broccoli-Carrot Casserole
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Defrost broccoli in package on a paper towel at HI (max power) 2 minutes.or until you can separate spears.Set aside. In a 1 1/2-quart microproof casserole mix soup sour cream carrots flour salt and pepper. Cut broccoli in one-inch pieces and stir into soup mixture.Cook covered on Hi (max power) 3 minutes.Stir carefully.Place butter in 2-cup glass measure and cook on Hi (max power) 45 secounds or until melted.Stir in stuffing and spoon over broccoli.Cook uncovered on Hi (Max power) 4 or 5 minutes or until hot.Serve as side dish. NOTE: You can substitute corn flake crumb mix with butter in place of stuffing.
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sour cream carrot all-purpose flour onion salt pepper butter herb-seasoned stuffing cubes
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442,233 |
Strawberry Feta Salad
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ombine all ingredients except dressing in large bowl. Add dressing just before serving; mix lightly.
|
fresh strawberries feta cheese
|
393,109 |
Beef Tenderloin With Cherry Port Sauce and Gorgonzola
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Season the steaks with the black pepper and thyme. Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the steaks and onion and cook the steaks about 10 minutes for rare or to desired doneness. Remove the steaks and onion from the skillet and keep warm. Add the stock wine and cherries to the skillet. Reduce the heat to medium. Cook for 10 minutes or until the sauce is reduced to about 1 1/2 cups. Stir in the butter. Serve the sauce with the steaks. Sprinkle with the cheese.
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beef tenderloin steaks ground black pepper fresh thyme leave onion dried cherries butter gorgonzola
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63,780 |
Spicy Shrimp Lo Mein
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In a large saucepan bring 2 quarts of salted water to a boil over high heat. Add the noodles and cook per package directions; drain and rinse with cold water; set aside. In a bowl add the chicken stock soy sauce Worcestershire sauce sherry sesame oil sugar and cornstarch; stir until cornstarch is dissolved; set aside. Heat a large nonstick skillet or wok over high heat until hot but not smoking. Add in 2 tablespoons of peanut oil; swirl to coat skillet. Add the shrimp and stir-fry for about 2 minutes or until pink; remove from skillet and set aside. Add 1 tablespoon peanut oil to skillet. Add in the ginger garlic and scallions; stir-fry for 20 seconds. Add in the water chestnuts and mushrooms; stir-fry for 10 seconds. Add in the noodles and toss to combine. Stir the chicken stock mixture and add to the skillet. Stir mixture until it comes to a boil and thickens. Add in the shrimp and chili oil; toss to combine. Serve hot.
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spaghetti soy sauce Worcestershire sauce dry sherry sugar cornstarch small shrimp ginger garlic scallions sliced water chestnuts
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272,317 |
Moroccan Chicken - Pritikin Style
|
Place chicken onions capsicum carrots potatoes tomatoes sultanas and all seasonings. Add enough water or stock to just cover ingredients. Bring to the boil reduce heat and simmer 40 mins. Add chickpeas and zucchini and cook a further 20 minutes. Stir in green peas then turn off heat. Cook couscous by boiling 2 cups water then add couscous cover and let stand 5 minutes. Use a fork to separate grains and fluff up.
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chicken breasts onions green capsicum carrots potatoes tomatoes with juice sultana soy sauce ground ginger turmeric cayenne pepper saffron strands water chickpeas zucchini green peas couscous
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424,339 |
Crunchy Raman Broccoli Salad
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brown walnuts and ramen noodles with 1 tblspoon butter and let cool. combine broccoli lettuce and cranraisins with walnuts and ramen noodles and toss in a bowl. combine oil vinegar sugar and soy sauce in a jar and shake vigorously and then toss with salad just before serving.
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walnuts broccoli floret romaine lettuce hearts dried cranberries red wine vinegar sugar soy sauce
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187,235 |
Low Sodium Steak Rub
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Mix all. Rub generously on steak or chops. Enjoy.
|
paprika chili powder black pepper cayenne garlic powder celery seed
|
304,029 |
Traditional Bahraini Cardamom Coffee
|
Bring water to boil. Add the coffee cardamom and saffron .simmer uncovered on low heat for 3 minutes. Strain mixture into jug. Bring mixture up to the boil again then remove from the heat. Add the rose water & pour into a coffee pot. Serve in demi tasse coffee cups with dates mixed nuts or pastries.
|
water coffee ground cardamom saffron rose water
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293,215 |
Tennessee Fruit Tea
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Stir together tea water and sugar: bring to boil then let cool. In a gallon container mix lemonade and pineapple orange juice. Add to tea mixture along with enough water to make one gallon. Refrigerate. Serve over ice.
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water sugar
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281,397 |
Corn, Cheese & Salsa Jaffles
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Preheat jaffle iron & spread one side of each bread sliced with butter. Place bread butter side down in jaffle iron & spread with salsa top with corn & cheese and remaining bread slice butter side up. Close lid & cook for 3-4 mins or until golden & hot.
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butter chunky salsa cheddar cheese
|
429,660 |
Clam Soup
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Wash and clean the clams scrubbing the shells thouroughly. Place the clams in the hot water and bring to a boil letting them boil until the clams clear from the shells. Add the milk to the broth. Roll the cracker crumbs not to fine and add them to the broth and milk. Season with salt and pepper and bring to a boil. Boil for 3 minutes. Beat the eggs until light and creamy and add the melted butter then add slowly to the broth stirring constantly. Put the clams back into the broth heat through and serve immediately.
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clams hot water milk salt eggs butter
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316,625 |
Toasted Peanut Butter & Nutella Sandwich
|
Toast bread to your liking but make sure you are ready to immediately to put the spreads on while bread is still hot. Spread the inside of the sandwich evenly with peanut butter. Follow directly with all the nutella over the peanut butter on one side of of bread. Close sandwich slice and enjoy while still warm. Trust me -- the greatness of this simple sandwich is eating it while it melty inside. Great with cold milk -- maybe with a touch of nutella stirred in!
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eanut butter
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116,608 |
Citrus and Cumin Roasted Chicken
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Preheat oven to 400 degrees. Remove the zest from 2 orange wedges and 2 lime wedges and set aside. Rub chicken with juice of those wedges. Season the entire chicken including the cavity with the cumin salt and pepper to taste. Inside the cavity place the used orange and lime wedges plus 3 orange wedges 3 lime wedges 2 cloves of garlic and 3 sprigs of oregano. Place a small roasting pan over high heat and add the oil. When the oil smokes place the chicken breast-side down in the pan. Sear rolling slightly for even browning until the breast is golden brown about 4 to 5 minutes. Remove the chicken from the pan slip a flat rack on bottom of pan then place the chicken on the rack breast-side up. Add the stock remaining garlic cloves and a couple more sprigs of oregano to the pan. Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan adding the juiced wedges to the pan as well. Roast until the chicken juices run clear when the leg is pieced near the joint about 1 hour and 30 minutes. Check the moisture in the pan a few times while cooking adding chicken broth if the pan juices are drying up. Transfer chicken to a warm platter and allow it to rest for 20 minutes before carving. Remove the fruit wedges oregano and garlic from the pan then place the pan juices in a small saucepan. Bring to a simmer over medium heat taste and adjust seasoning adding more orange juice from the remaining wedges if desired. Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.
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oranges limes chicken ground cumin kosher salt fresh ground black pepper garlic cloves fresh oregano
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322,624 |
Chicken and Mushroom Spud Pies (Twice Baked Potatoes)
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Microwave the potatoes for 10 minutes on high turning after 5 minutes and preheat the oven to 400 degrees. Meanwhile heat the oil in a frying pan and then fry the mushrooms over a high heat until golden. Stir in the cornflour gradually add the 3 1/2 ounces milk then simmer to a smooth sauce. Season to taste then stir in the chicken and parsley. Scoop most of the potato from the skins and then mash with the remaining milk and some seasoning. Spoon the chicken filling into the shells top with the mash and then bake for 10 minutes until golden and the skins have crisped up a little. Serve with green veg or a salad.
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baking potatoes olive oil brown button mushrooms cornflour milk milk fresh parsley
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128,386 |
Peachy Cinnamon Rolls
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Mix the first three ingrediants with a wire whip before adding eggs oil and salt. Mix. Gradually add flour with a large spoon and combine well. Turn dough onto a floured surface and knead until smooth at least 3 to 5 minutes. Let dough rise in a covered bowl for about 30 minutes until smooth. Punch down and let rise a second time in a covered bowl until double in size about 15 minutes. Heat oven to 350 degrees. On a floured surface divide dough in two roll one portion of dough about 1/4 inch thick into a rectangle and spread with melted butter. Sprinkle heavily with cinnamon mixture and scatter with peach pieces. Roll the dough tightly starting on the long side of the rectangle. Rolla section at a time to avoid tearing dough. Using dental floss cut 1 1/2 inch thick slices of the roll. Place the sliced rolls spiral sideup on a baking sheet lightly covered with cooking spray. Repeat with second portion of dough. Bake 15 minutes until golden. Let rolls cool about five minutes before icing. Serve warm for the best taste.
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warm water sugar eggs salt flour butter sugar cinnamon powdered sugar butter vanilla
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399,310 |
Lardy Cake
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Roll out the dough to an oblong. Spread on Lard and sprinkle with Sugar nutmeg and Currants. Roll up like a Swiss roll and place on oiled cookie sheet with rim. Cover and let rise for about 15 minutes. Brush with Honey and bake at 375F for 35 to 40 minutes.
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currants raisins caster sugar nutmeg honey
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428,870 |
Cremora Fridge Tart
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crush the biscuits and mix with butter to form a crumbly mixture. line a pie dish with the biscuit mixture and place in fridge. mix together the condensed milk and lemon juice. in a seperate bowl whisk the cremora powder and water until thick-ish. combine the cremora mixture and the condensed milk mixture pour over biscuit base and chill for an hour.
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butter margarine fresh lemon juice water
|
200,896 |
Homemade Hand Lotion
|
Mix all ingredients in large bowl with mixer on low speed so not to whip too much air into the lotion. Store in jars.
|
istilled water
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373,587 |
Epicurean Bouchees
|
lean mushroom caps. Cut in one fourth inch strips crosswise and saute in butter 3 minutes. Clean and steam frog legs until tender then add crab meat butter salt paprika and Sherry wine. Cover and let stand 30 minutes. Put on range and cook 5 minutes. Pour off one half wine and add mushrooms. Scald cream in a double boiler. Dilute cornstarch with cold water add gradually to scalded cream and cook ten minutes stirring constantly until mixture thickens and afterwards occasionally. Then add slightly beaten egg yolk. Add to mushroom mixture reheat and season with salt and cayenne. Fill bouchee cases with mixture or serve with puff-paste points.
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puff pastry shell mushroom cap butter salt paprika sherry wine cornstarch cold water
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470,510 |
Lemony Roast Chicken
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toss chicken pieces with olive oil rosemary lemon juice garlic lemon and saltand pepper to taste in a bowl or bag. marinate for about 1 hour. heat oven to 475 degrees. arrange chicken in (9-by 13-inch) backing dish and remaining marinade. roast turning once untill cooked through 30 to 40 minutes.
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chicken extra virgin olive oil fresh rosemary leaf fresh lemon juice garlic cloves lemon
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153,849 |
Shrimp Ceviche
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Slice the ends off the cucumbers then slice four strips lengthwise. The goal here is to get strips of cucumber with no seeds. Cut each strip into smaller (approximately 1/4\") strips using a small sharp knife. Using a chef's or santoku knife dice the cucumber strips into 1/4\" cubes. Place diced cucumber into a large sealable bowl. Discard the center portion of the cucumbers. Dice each of the three bell peppers similarly using as much of the flesh as possible. Add to bowl. Cut a large red onion in half peel it and place the flat side down on a cutting board. Cut off the top and bottom then using your small knife make a series of parallel cuts 1/4\" apart perpendicular to the top/bottom cuts. The use your chef's knife to cut perpendicularly to THESE cuts and you'll have perfectly diced onions. Add to bowl. Finally dice the chili pepper. Care should be taken not to add seeds to the ceviche. If using fresh limes zest one or two and add the lime zest to the bowl. Rinse peeled deveined and butterflied raw shrimp and put in a large Ziploc bag. Pour in approximately 2/3 c lime juice. You can add a bit of lemon juice here too if desired but lime should be predominant. If using fresh lime juice you can throw a couple of the juiced lime halves into the bag as well. Seal and lay flat in the refrigerator. Finely chop the fresh cilantro reserving enough whole leaves for garnish. Add chopped cilantro to bowl. Seal bowl and shake vigorously to thoroughly mix all ingredients. Open and add the remaining lime juice. Reseal and refrigerate. The chemical \"cooking\" process begins immediately and usually takes several hours. I like the lime flavoring to be fairly pronounced so I let the process carry on overnight. You'll want to flip the bag and shake the bowl a couple of times during the process. The shrimp can be served whole (as pictured) or chopped into large pieces and incorporated into the ceviche. Garnish with cilantro leaves and serve with fresh tortilla chips or thinly sliced toasted baguette bread.
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cucumbers red bell pepper orange bell pepper yellow bell pepper poblano chiles serrano chili pepper red onion fresh cilantro lime juice raw shrimp
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191,063 |
Healthy Lebanese Tabbouleh, No Tomato, No Cucumber Version!
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Cover burgul/ cracked wheat with cold water in a bowl there should be about 2.5cm (1 inch) water above the wheat. Soak for 30 minutes use a sieve to drain it well and spread it out on a clean tea towel to dry off it bit. Using a blender or food processor finely pulse parsley and mint. Mix the cracked wheat mint parsley spring onions olive oil lemon rind and juice together and season with salt and pepper to taste. Garnish with lemon wedges and fresh mint sprigs.
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bulgur spring onions fresh parsley of fresh mint olive oil lemons juice and zest of salt pepper lemon wedge of fresh mint
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395,646 |
Rocky Road Bars
|
Heat the oven to 350°F; coat a 13-by-9-inch baking dish with butter; set aside. Combine 3/4 cup of the chocolate chips and all the butter in a small saucepan. Cook over low heat stirring constantly until melted about 8 minutes. Remove from heat and let cool slightly. Whisk sugar eggs vanilla and salt in a large bowl until eggs are broken up and smooth. Add chocolate mixture and stir to combine; add flour and baking powder and stir until just incorporated. Add 3/4 cup of the marshmallows and 3/4 cup of the almonds and stir to combine. Transfer batter to the prepared dish and spread evenly. Bake until a toothpick inserted in the center comes out mostly clean about 25 to 30 minutes; remove from the oven. Move the rack to the top of the oven. Sprinkle remaining chocolate chips marshmallows and nuts over the surface of the batter. Return to the oven and continue baking until marshmallows are puffed and golden brown about 10 minutes more. Remove from the oven and cool completely on a wire rack before cutting.
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unsalted butter granulated sugar eggs vanilla extract kosher salt all-purpose flour baking powder mini marshmallows
|
523,629 |
Black Bean 'n Vegetable Chili
|
In a large saucepan or Dutch oven cook onion in oil until tender about 3 minutes. Add Tomatoes Pace Picante Sauce and seasonings. Cover and simmer 5 minutes. Stir in beans peppers and squash and simmer until vegetables are tender about 15 minutes. Ladle into bowls; top as desired. Optional Toppings: Hot cooked rice chopped fresh cilantro dairy sour cream shredded cheese.
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onion chili powder whole tomatoes ground cumin cayenne pepper basil leaves green pepper red bell pepper black beans zucchini
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373,159 |
Pineapple-Glazed Shrimp Skewers
|
Combine 2 cups of the pineapple the sugar vinegar soy sauce and garlic in a blender and blend on high until smooth about 30 seconds. Pour into a medium saucepan and bring to a boil over medium heat. Skim off any foam and reduce heat to low. Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup about 30 minutes. Stir in cayenne and set aside to cool slightly at least 5 minutes. Meanwhile heat a gas or charcoal grill to high (about 400°F) or a grill pan over high heat until very hot. Skewer 1 shrimp making sure to pass the skewer through the thick portion and the tail portion then skewer 1 piece of the remaining pineapple. Repeat alternating between the two and leaving a space in between until you have 3 shrimp and 2 pineapple pieces per skewer. Brush skewers on one side with glaze. Rub the grill with a towel dipped in vegetable oil place the skewers on the grill glaze side down and brush the other side of the skewers with more glaze. Continue brushing and turning every few minutes until the thick portions of the shrimp are white and firm about 10 to 15 minutes. Remove from the grill and serve immediately.
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pineapple light brown sugar white wine vinegar soy sauce garlic cloves cayenne pepper extra-large shrimp
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159,927 |
Ground Peppercorn Burger
|
Mix salt and pepper with the ground meat and make 4 patties. Mix Mustard and Cajun seasoning(Cayenne pepper too if you want or chipotle powder or both hehe). Brush the mustard mixture on the patties to cover thickly and completely. You don't need to use all the mustard just make sure they are coated. Roll them in the cracked peppers until fully coated. Grill the burgers to desired doneness. Serve on a Grilled bun with lots of blue cheese dressing and onion strips on the bottom half underneath the burger. On top goes more blue cheese dressing lettuce tomatoes and pickles. MMMM enjoy. *you can crush them under a heavy skillet. Don't use ground pepper in this recipe.
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black peppercorns Dijon mustard
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168,304 |
Best Bread Machine Bread
|
Place the water sugar and the yeast in the pan of the bread machine. Mix it up a bit. Let the yeast dissolve and foam for 10 minutes. Add the oil flour and the salt to the yeast. Select white bread setting for 1 1/2 pound loaf and press start. I use the light crust setting but each machine may be different. A little helpful hint. After every loaf of bread I made the kneading paddle would get stuck when I tried to clean it. I was afraid I was going to break it trying to force it off. Now I spray it with vegetable oil spray before each use and it slips off easily for cleaning.
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warm water white sugar bread machine yeast bread flour salt
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102,409 |
Vegetarian Hot and Sour Soup
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In separate bowls cover the lily buds and tree ear mushrooms with hot water; let soak until softened about 30 minutes; drain and thoroughly rinse the lily buds and mushrooms; trim the tough ends from the buds and halve them crosswise. In a large pot combine the broth lily buds mushrooms bamboo shoots ginger and salt; cover and bring to a boil over medium-high heat; reduce the heat and simmer for 10 minutes; stir in the vinegar and 1 tsp red pepper and boil over medium-high heat for 2 minutes; beat the cornstarch mixture into the soup in a steady stream; in a bowl combine the egg and egg white and beat into the soup; stir in the soy sauce tofu and sesame oil and cook over medium heat until warmed through; season with red pepper and garnish with spring onion.
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dried mushroom vegetable broth bamboo shoot fresh ginger salt red wine vinegar crushed red pepper flakes cornstarch water egg black soy sauce light soy sauce firm tofu spring onion
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297,162 |
Banana Oatmeal Muffins
|
Preheat oven at 350°F. Butter 12 muffin cups. In first bowl combine yogourt and baking soda. In second bowl mix flour baking powder and salt. In third bowl mix brown sugar egg and oil. Mix this mixture to the dry ingredients in small quantities alternating with yogourt. Add vanilla extract bananas nuts and bran mix together until incorporated. Fill muffin cups cook for 35 minutes.
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butter plain yogurt baking powder flour baking powder salt brown sugar egg canola oil vanilla extract banana walnuts
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441,984 |
My Mama's Banana Bread
|
.Cream together shortening sugar. Mix in eggs and minced onions. Sift dry ingredients together stir into banana mixture. Stir in water and vanilla. Turn into greased 8\" loaf pan. Bake 350 degree oven for 1 hour. Cool before cutting.
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shortening sugar bananas flour salt vanilla cold water eggs
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374,442 |
Burgundy Cherry Pie
|
Freeze crumb crust. Remove ice cream from freezer and let it temper in the refrigerator about 15 to 20 minutes. Spoon ice cream into frozen crust and freeze for an hour. Whip cream and smooth over top of pie; return to freezer for an additional three hours. Mix cherries (and juice if frozen cherries are used) into raspberry jam. Refrigerate to chill. Let pie temper in the refrigerator for about 15 minutes prior to serving to allow easy portioning. To serve cut pie into wedges and ladle some cherries and sauce over each piece.
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Burgundy Cherry Ice Cream graham cracker pie crust frozen cherries
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487,463 |
Cajun Tilapia, Chile Lime Butter & Black Bean Salad #RSC
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Black Bean Salad: Combine black beans corn and minced onion in a bowl. Split grape tomatoes in half and add to black bean mixture. Add chopped cilantro olive oil and 2 tablespoons balsamic vinegar. Stir together. Add more vinegar if necessary and season to taste with salt and pepper. Set aside. Chile Lime Butter: Stir chile powder lime juice and lime zest into softened butter until it is well blended. Set aside. Cajun Tilapia: Fold Reynolds Wrap Heavy Duty Foil into a rectangular packet leaving one side open and rolling the other 3 sides up to reinforce. Rub both sides of tilapia filets with cajun seasoning. Put into foil packet trying not to overlap too much. Cover fish in the packet with the sliced red pepper and sweet onion strips. Put dabs of Chile Lime Butter over the top of the peppers & onions in the foil packet and all around the fish. Toss in 1 ice cube into foil packet. Fold final edge up to seal foil packet. Place foil packet on hot grill and cook approximately 5 - 10 minutes per side. Unroll one corner of packet to check for doneness. Serve filet on plate with peppers & onions topped with Black Bean Salad and guacamole.
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red bell pepper orange bell pepper sweet onion butter chili powder fresh lime juice lime zest black beans grape tomatoes onions fresh cilantro olive oil
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136,837 |
Chicken and Salsa Soup
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Combine chicken water broth and chili powder in a large saucepan. Bring to a boil. Reduce heat to low; cook covered for 8 minutes. Add corn; cook uncovered for 5 minutes or until chicken is no longer pink in the middle. Stir in salsa and heat through. Sprinkle each serving with chips.
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chicken breast water chicken broth chili powder corn salsa cheese tortilla chips
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164,643 |
Basquadillas
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Preheat oven to 450 degrees. Slice peppers in half and removing seeds and membrane. Place peppers in a foil lined roasting pan cut side down. Cook for 10 to 15 minutes until the flesh is tender and the skin has begun to char. When done the peppers will have difficulty retaining their shape. Remove peppers from oven and fold foil into a tent covering the peppers. Don't worry if the peppers side together in the center. Let sit for 10 minutes to steam the skins. Open foil and use your finger or a paring knife to slip the skins off the peppers. Cut into 1 inch strips. Combine olive oil vinegar thyme basil and garlic powder in a medium bowl. Add peppers and let marinade for 30 to 60 minutes. Turn on broiler. Place tortillas on a baking sheet and place under broiler for 3 to 4 minutes or until tortillas begin to crisp. Turn tortilla and allow second side to cook a bit. Remove from broiler. Spread the goat cheese onto each hot tortilla. Drain peppers from marinade and top the basquadilla. Cut into wedges and serve topped with additional sprigs of basil.
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bell peppers olive oil fresh thyme garlic powder basil whole wheat tortillas basil sprig
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95,312 |
Lemon Pepper Chicken Breasts on a Bed of Rice
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Preheat oven to 350. Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste. Using a non-greased 9\"x13\" glass baking dish place the chicken and melted margarine (or butter) inside. Cover. Bake for 30 Minutes. Remove from oven. Remove chicken and set aside. Add one cup of long grain white rice one can of chicken broth (or equal amount of bouillion). Stir together and cover tightly with foil. Put pan back in the oven. Bake 30 Minutes. Remove from oven and place chicken back inside. Cook for another 15 minutes. This update to the recipe (11/19/13) brings it back to its roots and eliminates the problems people were having with under cooked rice/overcooked chicken.
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long grain white rice chicken broth lemon pepper margarine boneless skinless chicken breasts
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392,999 |
Fresh Strawberry Cake
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Beat the eggs. Add the oil and water and beat some more. Add cake mix gelatin flour and strawberries. Continue beating until mixed and then pour batter into 13x9\" rectangular pan. Bake at 350 until done (about 35 minutes).
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flour strawberry gelatin water eggs strawberry
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203,077 |
Chicken Milano
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Rub garlic all over chicken pieces sprinkle with basil red pepper (if used) salt and pepper. Brown chicken pieces in oil. Stir in tomatoes. Cover and simmer for about 5 minutes. Uncover add beans cook over medium heat 15 - 20 minutes. Stir in cream. DO NOT BOIL.
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garlic cloves boneless chicken breasts basil crushed red pepper flakes olive oil Italian tomatoes
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421,019 |
Light Healthy Hoisin Beef and Broccoli Stir Fry
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1. Cook broccoli until tender. 2. Cook rice. 3. Cut steak into strips and stir fry using either a squirt of non-stick spray or else just enough water in the pan to stop the beef sticking. 4. Add onion and ginger then cook for another minute or so. 5. Add everything else (except the rice) and keep stirring until it is hot. 6. Serve over rice.
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beef steaks onion dried ginger hoisin sauce soy sauce lemon juice broccoli floret rice
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4,722 |
Wonton Soup II
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In large saucepan bring water to boiling. Drop wontons one at a time into boiling water. Simmer uncovered about 3 minutes. Remove from heat and rinse wontons with cold water. Drain thoroughly; set aside. In the same large saucepan bring the chicken broth to boiling. Add the broccoli strips the halved mushrooms and the grated ginger root. Simmer uncovered for 5 minutes. Add wontons and green onions to the saucepan. Heat thorough. Ladle soup into bowls.
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water wontons chicken broth broccoli stem gingerroot green onions
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59,093 |
Summer's Breeze
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Peel cut and juice the grapefruit and lime. Pour the juice into a jug and top up with the cranberry and apple juice. Pour into 4 glasses and garnish with small bunches of red currants.
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pink grapefruit lime cranberry juice red currants
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105,179 |
Christmas Sparkle Punch
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Mix all in except Champagne in punch Punch Bowl over ice. Add Champagne to the punch bowl just before serving to preserve it's sparkling fizz.
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lemon juice triple sec brandy white wine
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383,122 |
Dreamy Creamy Bean Dip
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Whip Cream Cheese in food processor add remaining ingredients and blend until smooth consistency. Chill at least one hour.
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cream cheese garlic cloves black beans green onions cheddar cheese cumin salt
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504,344 |
Hannah's Sugar Cookies
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Preheat oven to 350°F. Beat the butter (margarine) until creamy. Beat in the sugar until well blended. Stir in the egg then the salt cardamom vanilla extract and almond extract. Slowly add the flour blending well. Refrigerate the dough for 30-90 minutes. Take out only enough to work with at one time. Roll to 1/8\" thickness on a lightly floured board. (Flour the rolling pin lightly too or use a rolling pin cover.) Cut the dough with floured cutters. Place cookies on ungreased baking sheets (optional: use parchment paper). Leave a little room between cookies. Bake at 350°F for 11-15 minutes until lightly browned at edges. Remove cookies from baking sheets after 1-2 minutes and let them cool. These cookies may be frozen. You can refrigerate the dough or even freeze it for later use.
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butter sugar egg salt vanilla extract ground cardamom all-purpose flour
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318,480 |
Cottage Cheese and Olive Turkey Wrap
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Put lettuce leaf on a plate. First lay the turkey slice on the lettuce. Spread the cottage cheese evenly over that and top with 5 olives. Pour a tablespoon of low calorie balsamic vinaigrette over the ingredients. Place the other lettuce leaf over the toppings and roll the \"sandwich\" up to contain the ingredients. It's tasty but a little messy. Enjoy!
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lettuce low fat cottage cheese turkey
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496,597 |
Soft Flour Tortillas
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In a mixing bowl combine all ingredients and knead well with hands to form ( If the dough is too dry add another table spoon or two of water ). Wrap up the dough tightly and rest it for 30 minutes at room temperature. Divide the dough into 12 golf ball sized balls and roll out on a floured surface to about 6 inches in diameter. Heat a non- stick pan over medium heat. Place tortillas in the dry pan for about 1 to 2 minutes. When you see bubbles on the top flip the tortillas over and cook for about 20 seconds . Soft and nicely brown-dotted tortillas. Ready to serve!
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strong white flour warm water olive oil salt
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423,573 |
Fluffy Pineapple Pie
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Drain pineapple reserving 1/2 cup of the juice & setting the pineapple aside. In a large microwave-safe bowl combine this juice & the marshmallows then microwave uncovered on high for 1 minute. Stir then microwave another minute or until mixture is smooth. Refrigeerate the microwaved mixture for 30 minutes or until lightly thickened & cooled stirring occasionally. When cooled fold in the whipped topping & pineapple then pour into the crust. Cover & refrigerate for 2 hours or until firm. When ready to serve garnish with the cherries if desired.
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crushed pineapple marshmallows graham cracker crust maraschino cherries
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67,672 |
Vodka Mussels With Lemon Dill Risotto
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Heat half the oil in a large pan; cook half of the onion stirring until soft. Add rice; stir to coat in oil mixture. Stir in 1 cup stock; cook stirring over low heat until liquid is absorbed. Continue adding stock in 1 cup batches stirring until absorbed before next addition. Total cooking time should be about 35 minutes or until rice is just tender. Meanwhile heat remaining oil in medium pan; cook remaining onion garlic and chili stirring until onion is soft. Stir in parsley and vodka; cook stirring for 2 minutes. Stir in mussels; cook covered about 10 minutes or until mussels open. Discard any that do not open. Drain mussels over medium heatproof bowl; reserve liquid. Pick out mussels shake off cooking solids place mussels in medium bowl. Stir reserved liquid into risotto; cook risotto stirring until liquid is absorbed. Stir rind and dill into risotto; serve with mussels.
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olive oil yellow onions arborio rice garlic cloves red chilies parsley stems vodka mussels fresh lemon rind dill
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339,238 |
Zippy Vegetable Chili
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In a large saucepan bring onions peppers and broth to a boil. Reduce heat and cover. Simmer for 5 minutes. Add tomatoes salsa and seasonings and return to a boil. Reduce heat simmer uncovered for 12 to 15 minutes. Add beans and corn. Simmer 5 minutes longer or until heated through stirring occasionally. Garnish each serving with cheese.
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onions green pepper vegetable broth tomatoes and green chilies salsa chili powder ground cumin garlic powder pinto beans corn cheddar cheese
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26,146 |
Great Fruit Salad
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In saucepan mix all EXCEPT fruit. Bring to a boil. Cook and stir 1-1/2 minutes or until thick and bubbly. Cool; serve over fruit.
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flour sugar honey lemon juice
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169,556 |
Country Pie
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Combine crust ingredients and mix well. Pat meat mix into bottom of pie dish. Pinch 1-inch fluting around edges. Set aside. Combine Minute rice spaghetti sauce water salt and 1/4 cup of cheese. Spoon mix into meat shell. Cover with aluminum foil. Bake at 350 degrees for 25 minutes. Uncover and sprinkle with remaining cheese. Return to oven and bake uncovered 10 to 15 minutes. Cut into pie-shaped pieces and serve.
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ground beef onion green pepper salt oregano pepper water cheddar cheese monterey jack cheese salt Minute Rice
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193,847 |
7-Up Dessert
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FILLING: make jello following package directions. add 7-Up. When mixture is starting to jell add pineapple and bananas which have been soaked in lemon juice. Pour mixture into a 9 x 13\" pan and let chill until firm. TOPPING: combine sugar flour egg white margarine and pineapple juice in a saucepan. Cook over low heat until thickened stirring as it cooks until mixture is thick. Let cool. Fold in whipped cream and coconut. Spread this over firm chilled filling.
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water crushed pineapple bananas granulated sugar unbleached flour margarine coconut
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466,388 |
Baked Salmon With Dill
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Preheat oven to 220°C (425°F ) and line a roasting tin with lightly greased or sprayed foil. Combine the butter dill lemon zest and juice in a small saucepan over low heat and stir until the butter has melted. You can also use the microwave for this step. Place the salmon fillets onto the foil and brush generously with the herbed butter. Depending on the thickness of the salmon fillets bake for 12 minutes or until cooked to your liking. Serve hot drizzled with the cooking juices. Serve with chips salad veges or a rice side to make a complete meal.
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salmon fillets butter dill lemon zest lemon juice
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97,733 |
Poached Peaches in Mint Syrup
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Combine water and sugar in a deep saucepan and bring to a boil over medium-high heat stirring occasionally. Reduce heat to a simmer and add peaches. Simmer 5 minutes. Remove peaches from syrup and put peaches in a bowl. Stir the torn mint leaves into syrup and simmer 1 minute. Pour the hot syrup over the peaches. Cool and refrigerate several hours. To serve: place each peach in a small bowl spoon syrup over and garnish with mint sprig.
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water sugar mint leaves mint sprigs
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65,461 |
Lori's Chicken Fajitas
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Marinate chicken 3 to 4 hours and then grill chicken till done. Let chicken sit while preparing vegetables then slice chicken. In skillet cook peppers onions spices Worcestershire sauce and Tabasco in oil. Cook till tender crisp. Add sliced chicken into vegetable mixture and simmer 3 to 4 minutes. Serve with flour tortillas and your favorite fajita fillings.
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chicken breasts fresh lime juice olive oil fresh cilantro garlic chicken breast bell peppers onion Worcestershire sauce Tabasco sauce lemon juice cumin garlic salt olive oil
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268,524 |
Cheese & Tortellini Kabobs
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Cook tortellini according to package directions; drain. Place Italian dressing ham salami red and green pepper in large plastic food bag. Tightly seal bag. Turn bag over; place in 13x9-inch pan. Refrigerate turning occasionally for 2 to 3 hours; drain. Thread tortellini ham salami peppers and cheese on toothpicks.
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deli ham red bell pepper green bell pepper monterey jack cheese swiss cheese American cheese cheddar cheese
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510,720 |
Guiness-Braised Short Ribs
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Add olive oil to a large heavy-bottomed pot and set the heat to medium high. Put the short ribs in the pot. Sprinkle the ribs with a little kosher salt and brown them evenly on all four sides. Each should have a crust. Add onion and celery and stir to distribute them. Add Guiness and stir with a wooden spoon scraping up any browned bits. Add bay leaves black pepper and garlic powder and stir to combine. Increase the heat to high until the liquid comes to a boil. Lower the heat to low and cover the pot tightly. Check after about 15 minutes to be sure the liquid is at a low bubble; decrease the heat further if boiling more rapidly. Cook at this low bubble for about 3 hours (or in 300 degree oven for about 2-1/2 hours). Skim off extra fat from the top of the mix when cooking is finished. Serve as desired perhaps with sauerkraut and noodles or baked potatoes.
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beef short ribs with bones kosher salt olive oil onion celery rib cracked black pepper garlic powder
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167,361 |
Vegetarian (Or Not) Black Bean Soup #1
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Empty the canned beans into dutch oven. Use the beer or other liquid to \"swish\" around and get all the bean paste out from the bottom of the cans (that is essential!) & add to the pot. Add the rice or barley to the pot now. If NOT vegetarian: brown the ground round with the minced garlic & chopped onion then add to the pot of beans. If vegetarian: saute the onion and garlic in the olive oil until onion starts becoming translucent. Then add to the pot. Add the tomatoes parsnips carrots celery bay leaf hot peppers bouillon beer and black pepper to the pot. Bring to a boil cover and turn heat down to low. Cook 20 minutes. Take the lid off stir sample and make sure the grain (if veg) is done; if so now is the time to add salt if needed. I have found for myself it is not necessary to add any. If not completely done to your liking put the lid back on and cook an additional 5 minutes. Take the lid off stir and sample again. If still not done to your liking Repeat the last step. Otherwise if done --. Serve.
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black beans tomatoes beer brown rice barley celery carrot parsnip olive oil onion garlic cloves bay leaf vegetable bouillon cubes beef bouillon cube black pepper
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99,995 |
All to Myself Cheesecake
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Beat cream cheese sugar vanilla and eggs together until smooth Place an Oreo with frosting side up in the bottom of a lined muffin cup. Top with cream cheese mixture. Top that with crushed Oreo tops. Bake at 325° for 25 minutes. Remove from oven and cool. Melt shortening and chocolate chips until smooth. Drizzle over cooled cheesecakes.
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cream cheese sugar vanilla eggs chocolate chips shortening
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150,080 |
Gulab Jamun
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Beat eggs cream of wheat and ghee well together. Add milk and elachi and beat again. Add flour and baking powder and mix to form soft jamun dough. Leave in fridge overnight. Fry next day in deep oil over moderate heat until jamuns are a lovely dark tan colour. Dip in syrup. Sprinkle colour. The Syrup: Mix 1 ½ cups sugar in 1 cup water and when sugar is dissolved put on stove and boil until syrup begins to form.
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baking powder flour ghee eggs cardamom sugar water
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133,023 |
Mini Cheese Muffins With Brie
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Pre heat the oven to 190'C/375'F. Beat the egg salt and oil together lightly and set aside. Sift together the flour and baking powder into a bowl stir in the sugar (if using) and then mix in the bacon cheese and parsley. Make a well in the centre and add in the egg mixture and milk. Mix until just combined - do not over mix. Spoon into mini muffin tins and sprinkle with the extra cheese. Bake for 15-18 minutes until golden brown. Remove from oven and leave in tins for 5 mins before turning out onto a rack and cover with a cloth. When they have cooled make a slit in them and place in it a small slice of Brie. When required reheat in a hot oven until the cheese melts. This will only take a few minutes.
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egg salt olive oil flour baking powder sugar cheddar cheese parsley milk cheddar cheese
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278,923 |
Coconut Cream Candy
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Combine all ingredients in a saucepan and heat to 238 degrees F on low heat until thick (about 45 minutes). Remove from heat and add vanilla. Place cooled mixture into bowl and knead in powdered sugar. Shape into small balls and roll in shredded coconut.
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sugar evaporated milk white corn syrup salt vanilla powdered sugar
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340,809 |
Asian Chicken Salad
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Whisk together mayonnaise lemon juice soy sesame oil and pepper sauce. Add chicken green onions and walnuts and salt and pepper in a large bowl. Toss in dressing and serve on a bed of lettuce or on a hearty bread as a sandwich.
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mayonnaise lemon juice soy sauce chicken breasts green onion walnuts
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126,692 |
Fire Roasted Salsa (Más Salsa Por Favor)
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I think Plum and Roma tomatoes are the same thing. We call them \"Roma\" in Texas. Fire up the outdoor grill. If you use propane make a boat out of foil to place dry wood chips into. Clean and prepare vegetables for grilling. When the grill is hot place wood over coals or gas flame. Replace grate. Place tomatoes jalapenos and onions on a hot grill - over hot coals not high flames. Pile cilantro on top so that it does not touch the grill. Place lid on grill. Lightly blacken all on both sides. 10 to 15 minutes per side. Remove cilantro and jalapeno stems. For milder version remove jalapeno seeds. Place jalapeno peppers 1/2 of the chipotles and 1/2 the adobe sauce tomatoes onions and cilantro and pulse in a food processor (I use a manual Ultimate Chopper) until just coarsely chopped. Transfer to a bowl add remaining ingredients and mix well. Makes about 4 pounds. I usually keep a pound to eat within a week and separate the remaining into 1 pound units and freeze. Try it warm with chips. I tried this with chicken breast and it was wonderful. Just brown the breast cover with sauce and simmer for 15 to 20 minutes.
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plum tomatoes roma tomatoes chipotle chiles in adobo green onions garlic cilantro salt apple cider vinegar lime juice ground cumin Mexican oregano ground black pepper olive oil
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107,580 |
Lemon Loaf
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To make the cake: Preheat the oven to 350°F <U+0095> Butter flour and line a 3-inch-by-8-inch or similar loaf pan with parchment paper. Sift together the flour baking powder and salt. <U+0095> Cream the butter and sugar together in a mixer. Stop the mixer and scrape down the sides then slowly begin to beat again. Add the eggs one at a time beating each in completely between each addition. Add the lemon zest beat again and scrape down the bowl. <U+0095> Mix the lemon juice with the buttermilk. Again slow the mixer and alternately add the flour mixture and the liquid beating completely between each addition. Increase the speed to high and beat for an additional minute to aerate the mixture building the structure of the cake. Wipe down the sides with a spatula and beat for 30 seconds. <U+0095> Pour the batter into the prepared pan filling it half full. Bake 45 to 60 minutes or until a toothpick inserted in the center comes out clean. While the cake is baking prepare the lemon syrup. <U+0095> To make the lemon syrup: Combine all ingredients in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to simmer and heat until the sugar dissolves. Turn off the heat and let stand. <U+0095> To finish: When the cake comes out of the oven use a wooden skewer or similar item and poke holes in the top of the cake. Drizzle half the syrup over the cake. Let stand for 15 minutes then turn out the cake on a sheet of plastic wrap and poke holes in the bottom of the cake. Pour the remaining syrup over the bottom of the cake. Wrap tightly with plastic wrap and chill for 1 to 2 hours. <U+0095> Alternative: If you don<U+0092>t want a lemon syrup you can make a lemon glaze by combining 1 1/2 tablespoons fresh lemon juice with 1 cup powdered sugar. Drizzle over the top of the warm cake. Yield: Makes 1 cake.
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all-purpose flour baking powder salt butter granulated sugar lemon rind of lemon juice buttermilk sugar lemon juice
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312,971 |
Chocolate Honey Sauce
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Melt chocolate chips in top of a double boiler over simmering water. Stir in milk and honey. Continue cooking stirring constantly for 8 to 10 minutes.
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evaporated milk honey
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367,663 |
Pixie Pie
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Melt butter in a 10 inch pie plate. Coat berries with 1 cup sugar set aside. Mix flour baking powder and 1 cup sugar. Stir in milk and beat well. Pour into butter and mix lightly. Pour berries over batter and spread evenly. Bake at 375 degrees for 45-60 minutes.
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butter berries sugar flour baking powder milk
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40,997 |
Baked Fiery Chicken Strips
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Preheat oven to 400 degrees. In a mixing bowl mix butter hot pepper and vinegar and set aside. In a shallow dish mix cornmeal cayenne and salt together. Dip chicken strips in melted butter mixture and coat with liquid ingredients. Roll chicken in cornmeal mixture after dipping in butter and coat evenly. Place chicken strips on a baking sheet and bake for 9-11 minutes at 400 degrees flip over and bake an additional 5 minutes. When chicken is done juices will run clear. Serve and dip in dresssing if desired.
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butter margarine cider vinegar yellow cornmeal cayenne pepper salt
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17,564 |
Delightful 4 Layer Dessert
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First Layer: Cream oleo flour and nuts together; pat and spread in a 9x12-inch pan. Bake in 350° oven for 20 minutes and then cool. Second Layer: Mix Cool Whip powdered sugar and cream cheese well; spread over first layer and then sprinkle generously with coconut (if desired). Third Layer: Mix and beat milk and chocolate pudding until thick; spread over second layer. Fourth Layer: Use rest of Cool Whip and spread over top; sprinkle with coconut (if desired). Refrigerate. Cut into squares to serve; sprinkle with nuts. Yum yum.
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oleo flour Cool Whip powdered sugar cream cheese coconut instant chocolate pudding mix milk
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258,642 |
Layered Pumpkin Cheesecake
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Coat an 8x3-inch springform pan with nonstick spray. Place cookies in food processor; pulse until finely chopped. Add melted butter; process until crumbs begin to stick together. Press over bottom of prepared pan. Stir in 1 tub cheesecake filling in large bowl until smooth; spread onto crumb layer. Stir remaining tub of cheesecake filling pumpkin puree and pumpkin pie spice in same large bowl until blended and smooth. Evenly spread over plain cheesecake in pan. Cover and refrigerate at least 4 hours or until set. To serve remove pan sides and place pecans around top edge of cake. Put caramel sauce into a small ziploc bag snip a small tip off one corner and pipe sauce on top. Plan ahead: Make cheesecake 2 days ahead then top with pecans and caramel sauce just before serving.
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light butter pumpkin puree pumpkin pie spice pecan halves
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531,716 |
Persian
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Place all ingredients in blender. serve over ice.
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rose water sugar
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53,861 |
Strawberry & Sour Cream Crepes (Very thin, "eggy"
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To make crepes follow the instructions on pancake mix box---with the following substitutions: Instead of using WATER use MILK and triple it. If the instructions do not call for eggs USE AT LEAST 3 EGGS! You want this batter to be VERY LIQUID and VERY\"EGGY\". This will ensure a good consistency for the finished crepe. Grease your pan and pour approximately 1/4 to 1/2 cup batter (depending on pan size.) Cook on each side until slightly browned. Fold crepe into quarters and toss onto a plate kept in a warm over until all crepes are made. To serve: Place about 4 folded crepes on a plate for each person. Top each with mashed strawberries and a generous dollop of sweetened sour cream.
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eggs milk sour cream powdered sugar strawberry
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248,939 |
Choco-Nut Banana Spread
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Mash the banana in a small bowl. Spoon the peanut butter and chips on top of it microwave for 45 seconds. Stir until well blended. Serve hot as a dip for fruit or chilled as a spread for sandwiches or wraps or crackers. Keeps for up to a week covered in the fridge. Variations: Try other nut butters (soy cashew almond etc.) or other flavours of chips (butterscotch vanilla etc.) to vary the recipe.
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banana peanut butter chocolate chips
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516,500 |
Chocolate Covered Strawberries
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Melt chocolate in the microwave on 50% power 30 seconds at a time stirring after each interval. (I melted mine in a teacup since I wasn't melting a ton and it worked great!). Choose firm strawberries for dipping -- no mushy spots or bruises! Make sure they're completely dry after washing them. Hold the strawberries by the leaves/stem and dip into the melted chocolate. Place on a wax paper-covered cookie sheet and allow to cool until the chocolate is firm.
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strawberries chocolate chocolate chips
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92,583 |
Toasted Tuna Buns for Two
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Combine all ingredients (except cheese) in small/medium mixing bowl. Mix well. Taste test for seasoning- make any adjustments and mix well. Spread on both sides of each bun. Put one slice of cheese on each sandwich. Place top bun back onto bottom bun (the cheese is in the middle this way!). Wrap each sandwich individually in aluminum foil and place on cookie sheet. Bake about 15 minutes at 350 degrees. FYI: This is very cheesy so you may want to use 1/2 slice per sandwich instead- or even ditch the cheese altogether- just a matter of preference.
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tuna in water celery onion mayonnaise salt ground black pepper cayenne pepper American cheese
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534,208 |
Vegan Scotch Eggs
|
Boil potatoes until fork tender. Mash potatoes with curry powder in a bowl. Season with salt and pepper then set aside. Combine rice water and coconut milk in a pot. Bring to a boil while stirring constantly. Reduce to a simmer cover and cook for 15 minutes. Combine flaxmeal and water in a small bowl and leave to bloom for 5 minutes. Process red kidney beans cumin powder flaxmeal mixture salt and pepper into a paste in the food processor. Transfer to a bowl together with the chopped cilantro and GF flour. Mix into a dough. Form the scotch eggs. Roll cooked coconut rice into balls making an indentation in the middle. Fill the dent with a scoop of the curry mashed potatoes and seal with more rice. Enclose the rice balls with a layer of the bean mixture. Sear in a lightly oiled skillet and bake in at 180C/360F for 15 minutes.
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mashed potatoes curry powder salt pepper white rice coconut milk water flax seed meal water red kidney beans cilantro cumin powder flour
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83,393 |
Strawberry Foam
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Cream butter thoroughly. Add honey slowly. Fold in egg white then strawberries. Serve immediately. Great as sauce over pound cake slices. Garnish with the whole berries.
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butter honey fresh strawberries strawberries
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439,641 |
Mom's Stuffed Bell Peppers (No Meat)
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Remove tops from bell peppers (retain) remove seeds. Boil bell peppers and tops in large pan of salted water for 5 minutes. Remove drain cool. Arrange in baking dish. Mix rice with cubed cheese set aside. Saute onion in butter stir in flour. Add milk boil and stir until thick and smooth. Remove from heat and combine with rice mixture. Stuff bell peppers and cover each with it's stem top. Pour 1/4\" water in bottom of pan then bake at 350 degrees for 25-30 minutes.
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bell peppers cooked rice cheddar cheese butter onion flour milk salt
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243,124 |
The Best Bacon Sarnie
|
To get a really crisp edge snip a few small cuts in the fat around each bacon rasher. This will also stop it from curling up too much when cooking. It's best to buy dry-cure bacon if you can as less water is released when frying ensuring really crisp fat (the best bit) and a better flavour. Place a large frying pan over a medium heat and add a trickle of oil. Lay the bacon in the pan and cook for about 3-4 minutes on each side or until it's as crispy as you prefer. Remove the bacon and divide between 2 slices of bread. Spread either tomato ketchup or brown sauce on to the remaining 2 slices and place sauce-side down in the pan. Leave for about a minute to absorb all the juices in the pan also warming (but not toasting) the bread. The other 2 pieces will be warmed through by the hot bacon on top with any bacon fat seeping through the bread. Assemble the sandwiches and eat straight away.
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bacon light olive oil tomato ketchup
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64,184 |
Copycat Chili's Presidente Margarita
|
Mix and serve over ice. How much easier can it get.
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brandy Cointreau liqueur lime juice
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266,863 |
Tortilla Spirals
|
Put cream cheese sour cream and mayonnaise into a medium bowl and mix well. Mix in tomatoes green onions jalapeno peppers green olives and black olives into the cream cheese mixture. Spread each tortilla with a thin layer of the mixture and roll up. Chill rolls in fridge for at least 1 hour to set. Cut rolls into 1 inch pieces and serve on a platter.
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cream cheese sour cream mayonnaise tomatoes green onion green olives black olives tortillas
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287,949 |
Chicken and Brie Bundles With Asparagus Almondine
|
Preheat oven to 375 *F. Cook the asparagus in boiling water for 5 mins until just tender drain and put in ice water to stop cooking. Drain and pat dry. Season the chicken breasts with the salt pepper thyme and lemon zest. In a skillet heat the olive oil and saute the chicken breasts for 5 mins a side until golden. remove from pan. To the same skillet add the butter and the mushrooms and cook for 5 mins until slightly brown and tender. Add the sherry and dijon mustard and simmer for 5 minutes Add the cream and season with salt and pepper simmer for a furthur 2 minutes Remove from heat. Roll the puff pastry sheet out on a floured surface and cut into 2 large squares ( 8 \" X 8\" ). In a small bowl mix the egg and water together and brush the edges of the 2 pastry squares with the egg mix. Place 3 slices of brie in the middle of each puff pastry sheet and top with a chicken breast. Spoon the mushroom mixture over the top of the chicken. Now fold up the pastry pinching the edges together to seal. Place the bundles seam side down on a greased baking sheet and brush with the remaining egg mix. Using any leftover pastry pieces cut out heart shapes and place on top of the bundles brushing with more of the egg mix. Bake in the oven for 30 mins until the pastry is golden brown. Meanwhile add 2 tbsps butter to a skillet and toss the asparagus and almonds together and saute for 5 mins until the almonds are golden brown. Serve with the bundles.
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asparagus olive oil boneless skinless chicken breasts salt black pepper dried thyme lemon zest of butter button mushroom Dijon mustard sherry wine heavy cream frozen puff pastry egg water
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