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49,994 |
Creamy Southwest Noodles
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Cook noodles drain. Meanwhile in pan stir together sour cream and taco mix low heat toss with noodles top with all the optionals if desired.
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sour cream cheddar cheese black olives
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448,822 |
Carrot Cupcakes With Ginger-Cream Cheese Icing
|
Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer beat sugar oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups filling each 3/4 full. Bake cupcakes until tester inserted into center comes out clean about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.) Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing. To make the icing: Using electric mixer beat cream cheese and butter in large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature then beat until fluffy before using.).
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all-purpose flour baking powder baking soda salt ground cinnamon sugar eggs carrots cream cheese unsalted butter confectioners' sugar fresh ginger
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71,936 |
Carrot Fritters With Yoghurt Dressing
|
Yoghurt Dressing- Combine all ingredients together and whisk well with salt& pepper Carrot Fritter- Place the flour soda water egg cumin coriander turmeric and 1 teaspoon of sea salt in a bowl and mix well. Add the chili carrot and spring onion and coriander and stir to combine. Heat a fry pan over medium high heat and add the oil heat until hot. Add 2 tablespoons of batter per fritter and cook for 2 minutes each side or until golden brown. Drain on paper towels. Add extra oil if needed. When complete serve with Yoghurt dressing on top.
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plain yogurt lime juice olive oil garlic plain flour soda water egg ground cumin ground coriander ground turmeric red chili pepper carrots spring onions coriander leaves olive oil caster sugar
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520,362 |
Cinnamon-Roasted Chickpeas
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Preheat oven to 400F (while preheating do steps 2 & 3). Rinse chickpeas under cold water and optionally remove the shells (not necessary however). Dry off chickpeas with paper towel or some other means (otherwise the peas will absorb all the liquid). Bake chickpeas on a cookie sheet for 15 minutes. While the peas are baking in a bowl mix together the oil (I used olive oil but vegetable oil can work as well) sugar and cinnamon. Take the peas out and roll them around the mixture so that the entire pea is covered. Bake for another 15 minutes or until golden (not burnt).
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chickpeas powdered sugar ground cinnamon honey
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44,953 |
White Chili
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Precook your chicken in 2 cups water; simmer 15 to 20 minutes until chicken is done. Remove chicken from pan; dump the water. In the same pan sauté onions and garlic in oil. Add 3 to 4 cups chicken broth. Shred your chicken; add the chicken beans chilies and seasonings to the sautéed onions and broth. Stir well let simmer; to serve top with Monterey jack cheese and chopped green onions.
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boneless skinless chicken breasts cayenne pepper water olive oil onions chicken broth garlic green chilies cannellini beans cumin monterey jack cheese green onion
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446,014 |
Oatmeal Cranberry White Chocolate Chunks or Chip Cookies
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Preheat oven to 375ºF. Using an electric mixer beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy important. Add eggs mixing well. Combine oats flour baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions mixing well after each addition. Stir in dried cranberries and white chocolate chunks. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Makes approximately 2 1/2 dozen cookies.
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butter margarine brown sugar eggs oats flour baking soda salt cranberries
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334,189 |
Southwestern Chicken Wontons
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In a mixing bowl combine first 7 ingredients; stir. Place 1 teaspoon of mixture in center of each wonton wrapper. Moisten wonton wrapper edges with water. Bring corners together pressing to seal. In a Dutch oven pour oil to a 2-inch depth and heat to 350°. Fry wontons in batches until golden turning once. Drain on paper towels. Serve immediately.
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red bell pepper monterey jack pepper cheese salsa salt ground black pepper wonton wrappers
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383,437 |
Gazpacho Shrimp Salad
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combine salad greens tomato avocado and cucumber in a large bowl. combine salsa balsamic vinegar garlic and olive oil in a small bowl. add salt and black pepper if desired add dressing to salad greens and toss well. transfer to salad plates top salads with shrimp. sprinkle with cilantro.
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tomatoes avocado cucumber chunky salsa olive oil garlic clove large shrimp fresh cilantro salt black pepper
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72,801 |
Three Cheese Omelet
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Using an 8-inch non-stick skillet melt butter over medium heat. Add beaten eggs. As the eggs begin to thicken add the 3 cheeses evenly over the eggs. As cheese begins to melt and before the eggs get brown flip or turn egg mixture over. Continue to cook until the cheese melts. Turn omelette 1 more time. The finished omelette will be a nice yellow color with the cheese melted. Serve immediately.
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butter eggs mild cheddar cheese provolone cheese swiss cheese
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345,743 |
Sea Scallops With Lemon Butter Sauce
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Heat oil in a large saute pan over medium heat. Dust scallops with flour. Shake off and saute on each side until golden brown. Season with salt and pepper. Drain off excess oil and keep pan off heat. Drop in butter parsley capers and a squeeze of fresh lemon. Shake together. Serve at once.
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sea scallops bay scallop canola oil flour butter lemon flat leaf parsley capers
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26,766 |
The Best Peanut Butter-Oatmeal Cookies
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In large bowl mix the butter shortning sugars and peanut butter. Add eggs one at a time. Blend flour soda and salt then add to sugar mixture. Then add oats. Form into 1 1/2 inch balls (no need to press with fork like usual) These come out perfectly round Bake 350 degrees for 12 minutes.
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shortening butter sugar brown sugar peanut butter eggs flour baking soda salt quick-cooking oats
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4,413 |
Lemon Jam
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Wash the lemons and working on a large dish to catch the juices cut the fruit into slices remove the pips and tie them in a muslin bag. Put the fruit juices bag and water into a preserving pan cover and bring carefully to the boil simmer until the rind is soft . Remove from the heat and add the warmed sugar stirring well until it has dissolved. Bring to the boil and reduce the heat to keep it just boiling. In about 10 minutes the jam will be cooked and thick. Remove the bag squeezing well and put the pulp through a liquidiser or mincer. Return to the pan. Heat gently beating well with a wooden spoon to ensure that you have a soft smooth jam. Bring to the boil stirring continuously and taking great care not to burn it. Remove from the heat almost immediately. Pot and seal.
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lemon water sugar
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34,676 |
Dill Turkey Chowder
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Place turkey in slow cooker: sprinkle with garlic pepper and salt. Stir-in remaining ingredients except half-and-half and cornstarch. Cover and cook on low setting 6-8 hours or until vegetables are tender. Mix half-and-half and cornstarch; gradually stir into chowder until blended. Cover and cook on high setting about 20 minutes stirring occasionally until thickened.
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turkey breast salt new potatoes onion carrot dried dill weed chicken broth whole kernel corn half-and-half cornstarch
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260,238 |
Pierogies With Tomatoes, Caramelized Onions and Dill
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Bring 4 quarts water to a boil in a large pot then reduce heat and keep at a bare simmer covered until ready to use. While water comes to a boil thinly slice onions in a food processor fitted with slicing disk. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers then cook caraway seeds and bay leaf stirring until fragrant about 30 seconds. Add onions and cook stirring occasionally until golden 12-15 minutes. Increase heat to high and cook stirring frequently until onions are dark brown and are caramelized. Carefully stir in tomatoes with their juice broth sugar 3/4 teaspoon salt and 1/2 teaspoon pepper (juices may spatter) and simmer 3 minutes. Stir in dill and discard bay leaf. Boil pierogies according to package directions (5 to 7 minutes) then drain. Serve topped with tomato sauce and a dollop of sour cream.
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onions caraway seed bay leaves bay leaf diced tomatoes reduced-sodium chicken broth sugar dill sour cream
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111,321 |
Peanut Butter Bars 1973
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Base: Preheat oven to 350°. Combine flour brown sugar salt oats and butter well. Reserve out 1 cup for the top and set aside. Press remainder into a ungreased 9-inch square pan. Filling: Combine all well until smooth. Spread evenly over the base. Sprinkle the reserved one cup of base mixture over top of filling. Bake 350° for 30 to 35 minutes. Remove and cool then cut into squares.
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all-purpose flour brown sugar salt rolled oats margarine white sugar flour cream cheese
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312,026 |
Lime Glaze for Pound Cake or Fruit
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Mix all ingredients together in a sauce pan and simmer on the stove for a few minutes or until reduced and thickened slightly. Cool to room temperature. Serve over cake or fruit.
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fresh lime juice lime zest of sugar
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113,297 |
Kohlsuppe - Cabbage Soup
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Put the chopped cabbage and the broth in the crockpot on high; simmer for 1 1/2 hours. In a sauté pan cook the bacon slices until crisp; remove chop roughly and set aside. Sauté the onion in the bacon drippings until soft. Add the chopped bacon onion potato and salt and pepper to the crockpot. Cook on high for an additional 1 to 1 1/2 hours hours until the cabbage reaches the texture you prefer. Serve with a dollop of sour cream. Notes: would also be good with some dill weed or caraway added or even kielbasa slices if you like; I also added a 1 once cube of concentrated frozen duck stock but as most folks don't have it in their freezer I didn't include it in the ingredient list; you could simmer this in a heavy pot on the stove for an hour instead of the crockpot too.
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cabbage chicken broth bacon onion potatoes sour cream
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61,030 |
Scottish Shortbread
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[i]NOTE:If you don't have superfine sugar make some by processing regular sugar in the food processor for about 30 seconds. [/i]Oven to 300 degrees F. Position the rack of your oven in the middle of the oven. Line an 8x8 inch baking pan with heavy duty foil letting it extend over the sides of the pan. Sift the flour cornstarch and salt together. Pour into a food processor or your mixer along with the half-cup of sugar. Mix briefly. Add the butter and vanilla. Mix or pulse the food processor several times just until the dough begins to come together- don't overprocess. This will probably take 1-2 minutes. Spread and gently press the dough into your pan. Do not pack the dough down hard! This is very important. Just as gently as you can to get it evenly into the pan. Bake the shortbread for about 1 hour 10 minutes or until it just starts to turn golden. If it doesn't look done add another 10 minutes to the time. When it comes out of the oven sprinkle the remaining 2 tbl sugar over top. Cut into 12 squares then let cool completely before removing from the pan.
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unbleached all-purpose flour cornstarch salt unsalted butter vanilla
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409,689 |
Pineapple Cinnamon Cookies
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Cream butter and sugar together. Beat in egg and vanilla. Sift together the flour baking powder and salt. Stir flour mixture into the batter. Add remaining ingredients. Combine well. Drop by rounded teaspoonfuls onto parchment lined cookie sheets. Flatten slightly. Bake for 12-15 minutes at 350 degrees.
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egg butter brown sugar vanilla extract flour baking powder salt quick-cooking oats cinnamon pineapple tidbits
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55,824 |
Vegetable Hoagie
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Spread guacamole on cut-sides of buns. To assemble each sandwich layer bottom half of each bun with 2 halves monterey jack cheese 4 slices cucumber 2 pepper rings 2 halves American cheese and 2 slices tomato; sprinkle with pepper. Top each with remaining bun half. Secure with toothpick.
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monterey jack cheese cucumbers red bell peppers American cheese tomatoes fresh coarse ground black pepper
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405,797 |
A Texas Onion Soup
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Heat oven to 375. Heat oil over medium heat add onions garlic and saute until soft. Adding peppers along the way. About 10 minutes. Stir in worcestershire balsamic vinegar and Kitchen Bouquet mix well. Heat to medium high and deglaze with chardonnay. Saute about 10-15 minutes and reduce by one third. Add broth. Saute about 10-15 minutes and reduce by one third. While reducing place one piece of toast in the bottom of a cup and 1 teaspoon parmesan cheese. Next ladel in onion soup (holding about 4 tablespoons back) and place one slice of toast on top of each cup top with 1 teaspoon of parmesan cheese and top with swiss cheese. Place in oven and bake for 3-5 minutes or set to broil and finish. Remove and spoon in a small amount of soup on top and serve.
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onion red onion roasted garlic Worcestershire sauce Kitchen Bouquet white pepper black pepper chipotle pepper parmesan cheese swiss cheese
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180,527 |
Nectarine, Prosciutto and Arugula Bundles
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Combine first 3 ingredients in a large bowl; toss gently to combine. Arrange 3 or 4 arugula leaves at one end of one prosciutto strip. Place one nectarine wedge on top of arugula and roll up. Place bundle seam side down on a serving platter. Repeat procedure with remaining arugula prosciutto and nectarine wedges. Place on the serving platter cover with plastic wrap and chill until serving time. Yields 8 servings of 3 bundles each.
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arugula olive oil fresh ground pepper prosciutto nectarines
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129,654 |
Easy Roasted Tilapia
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Drizzle lemon juice over Tilapia fillet. Salt and pepper to taste. Heat oil in a pan. Add thyme and garlic. Roast fillet on medium high heat on each side for about 3 minutes. Do not overcook. Remove fillet from pan and drain on paper towels. Add onion slices to pan and cook until soft for about 1-2 minutes. Serve fillet with onion slices. NOTE: Can easily be adapted for more than 1 serving. Just increase the amount of ingredients to your needs but use as less oil as possible and do not use more than 8 sprigs thyme and 2 cloves garlic for one pan.
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lemon juice olive oil thyme garlic clove onion salt pepper
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145,236 |
Tropical Snow Drops
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preheat oven to 375. beat butter and shortening on medium speed for 30 seconds. Add sugar baking soda and salt. Beat in eggs vanilla flour fruit bits coconut and nuts. Drop by teaspoons on ungreased cookie sheet. Bake 9-11 minutes. Transfer to wire rack.
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butter shortening sugar baking soda eggs vanilla flour coconut salt
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30,140 |
Southern mashed potatoes
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Peel and chop potatoes. Boil in 4 quarts of water in till soft (about 15 minutes). Drain and put in large mixer on low. Add Miracle Whip maargarine and milk. Mix until smooth.
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potatoes salt Miracle Whip butter margarine milk
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244,890 |
Roasted Yellow Pepper-And-Basil Vinaigrette
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Combine all ingredients except basil in a blender; process until smooth. Stir in basil.
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yellow bell pepper white wine vinegar extra virgin olive oil Dijon mustard salt sugar pepper garlic clove fresh basil
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21,966 |
Sweet & Sour Ham and Bean Skillet
|
In large skillet on medium heat oil. Cook ham and onions for 3-5 minutes til ham is browned and onions are soft. Stir in ketchup 1/4 cup pineapple juice vinegar brown sugar garlic and dry mustard. Bring to a boil and stir in beans. Reduce heat to low. Simmer uncovered for 10 minutes stirring occasionally. Top with pineapple slices and heat through.
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ham steak onions ketchup pineapple red wine vinegar brown sugar garlic dry mustard pinto beans
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273,447 |
Best Ever Biscuits and Gravy
|
Preheat oven to 350°F for biscuits. Bake biscuits as directed. Sauté onions and mushrooms in olive oil till soft about 5 minutes. Add sausage and cook till browned. Add seasonings. Sprinkle flour over meat mixture and cook stirring constantly for about a minute. Slowly add 3 cups milk stirring over medium-low heat till thickened scraping bottom of saucepan. Add more milk to desired consistency. Add butter for a velvety finish and stir right before serving.
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fresh mushrooms yellow onion garlic powder salt fresh ground pepper flour milk butter olive oil
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135,442 |
Peachy Martini
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chill glass in freezer. Add vodka peach schnapps ice and diced peaches to shaker. Shake for about 15 seconds. Coat rim of chilled glass with sugar. Pour contents into glass and enjoy! Garnish with peach slices.
|
range-infused vodka
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453,869 |
Traditional Chicken-Fried Steak
|
Trim fat from meat; cut meat into 4 portions. Place between pieces of plastic wrap. Pound to 1/4-inch thickness. In a shallow dish combine buttermilk and egg. In another dish mix the 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip meat into egg; coat with flour mixture. In a 12-inch skillet heat 2 tablespoons hot oil over medium heat. Cook cutlets for about 8 minutes or until coating is golden and meat no longer is pink turning once. For gravy: In a saucepan melt butter. Stir in the 3 tablespoons flour and the garlic. Add 1/4 teaspoon pepper. Combine milk and bouillon. Stir in milk mixture all at once. Cook and stir until bubbly. Cook for 1 minute more. Serve with gravy.
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boneless beef top round steak buttermilk egg all-purpose flour butter all-purpose flour garlic powder milk instant chicken bouillon granules
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330,757 |
Chocolate Almond Triangles
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Preheat oven to 350. Line a 9x13 pan with non stick foil that extends over the edges of the pan. Pulse cookies in a food processors until they are fine crumbs. Pulse in melted butter until evenly mixed. Press crumbs into the bottom of the foil lined pan. Bake 8 minutes. While the crust in baking combine coconut sweetened condensed milk and egg whites in a large bowl. Fold in 1 cup of sliced almonds. Remove pan from oven. Sprinkle bottom evenly with chocolate chips. Gently spoon coconut mixture on top. Spread evenly with a fork to keep it textured. Sprinkle top with remaining sliced almonds. Bake 30-35 minutes until top is set and golden brown. Let cool completely in pan on wire rack. Lift foil by ends onto cutting board. Cut into 12 squares and cut each square into 2 triangles.
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unsalted butter sweetened flaked coconut sweetened condensed milk bittersweet chocolate chips
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331,171 |
Carrot Punch
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Peel and grate the carrots. Add the grated carrots to the water. Strain the mixture through a sieve lined with cheesecloth gathering up the cheesecloth once the liquid has drained through and squeezing to extract all the juice. Repeat this process finally discarding the carrots. Stir the milk silken tofu rosewater and nutmeg into the carrot juice. Add cane sugar to taste.
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carrot water soymilk silken tofu rose water nutmeg
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385,190 |
Lunchbox Pizza Quesadilla
|
These are made just like any other quesadilla or grilled cheese sandwich. Spray the bottom of a non-stick skillet with cooking spray and preheat. When the pan is fairly hot place 1 Flour Tortilla in the pan. Fairly quickly (because you want to get everything on before the bottom starts to brown) spread on a few tablespoons of sauce. Then add a layer of Pepperoni (and anything else you like). Then top with shredded cheese. Top it off with the 2nd Flour Tortilla. Just like any other quesadilla or grilled cheese let it brown then flip it over. If all of the cooking spray was absorbed you can spray on a little more but you usually don't need to. After both sides are browned and the insides are hot and melted take the \"pizzas\" out to cool. Once cooled slice in 1/4 like a pizza and wrap snugly with plastic wrap or aluminum foil. Tips and Ideas. My son is not super picky so I made these in batches and freeze and then take them out the morning of school and pop into his lunchbox. It is usually thawed and yummy by lunch time. If you freeze them you need to let the cool completely first the wrap them separately in plastic wrap and then aluminum foil to prevent ice crystals from forming.
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flour tortillas cheese
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153,424 |
Japanese Shortbread
|
The layers will be prepared and arranged in the following order from bottom to top:. Shortbread Crust. Jam Layer. Pistachio Layer. Chocolate Top. Shortbread Crust:. Heat oven to 350 Degrees F. Grease a 15 x 10 inch jelly roll pan. Pulse flour and sugar in a food processor to combine. Add cold cut up butter to work bowl and process until mixture is the texture of coarse meal. Add egg and pulse until mixture begins to hold together. Note: the mixture should still be crumbly but evenly moistened by the egg. Sprinkle the moistened dough evenly in prepared pan. Gently press the dough with floured fingertips evenly along bottom and sides of prepared pan. Bake 20 to 22 mninutes until crust is brown at edges and golden in the center. Transfer to wire rack; cool while making filling.Jam Layer. Stir jam in a small bowl until smooth and spreadable; spread evenly over bottom of crust. (Note: an offset spatula is a great tool for spreading.)Pistachio Layer. Process almonds sugar pistachios and flour in food processor scraping sides of bowl until almonds are very finely ground. This mixture should look like dry bread crumbs. (Note: Grinding nuts in a food processor with flour and sugar prevents the nuts from becoming too moist and turning into nut butter.). Add butter and 1 egg. Process until smooth. Add remaining 2 eggs almond and vanilla extracts and food coloring; process to blend. This mixture should be smooth and creamy in appearance. Carefully spoon filling over Jam Layer and gently spread to cover. Bake 30 to 35 minutes until filling is golden brown and firm when pressed lightly in center. Cool completely on wire rack.Chocolate Top. Spread melted chocolate evenly over Pistachio Layer. Refrigerate 10 minutes until chocolate is set. Score top of bars to guide knife as you cut 1 1/4 inch squares. Makes 8 dozen.
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all-purpose flour sugar butter margarine egg sugar unsalted shelled pistachio all-purpose flour butter margarine eggs vanilla extract
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110,310 |
Spam Pineapple Bake
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Slice Spam about 1/2 inch thick. Mix stuffing mix according to package with the exception of not cooking it. Drain pineapple slices. Now grease a loaf type baking dish and start with one slice of spam (stacking on edge) then one slice of pineapple slice (on edge) then a large spoon of stuffing. Repeat until all is used and the dish is full. Bake at 375 degrees F. until lightly browned and heated through.
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pineapple slices water butter
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532,956 |
Cast Iron Cherry Cobblers
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Place cherries in saucepan on medium heat. Cover for 10-15 minutes stirring often. Add in sugar cornstarch (sugar and cornstarch whisked together) and almond extract. Turn to low heat and simmer for two minutes or until mixture thickens. Remove from heat. *You can cool and use later for skillet cobblers or use right away. Pour all of cherry filling into 1 large skillet or divide evenly for 2 mini skillets. You want the cherry filling to fill about ½ of the skillet (it might overflow if filled more than half). Combine flour sugar cinnamon and salt. Cut in cubed butter until mixture is crumbly. Drop spoonfuls of cobbler topping on top of cherry filling. Line a baking sheet with aluminum foil to catch any cherry filling that comes out of skillet. Bake at 400 degrees F. for 20-25 minutes. This will depend on whether you are making one larger cobbler or two smaller ones. Watch carefully and cobblers are done when cobbler topping is golden brown.
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tart cherries sugar cornstarch all-purpose flour sugar butter cinnamon salt
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203,133 |
Apple Streusel Ice Cream
|
For the streusel combine the brown sugar flour and cinnamon in a bowl. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans. Press into a 9-inch pie plate. Bake at 350°F for 10-12 minute. Cool slightly; break into small pieces. Cool completely. In a skillet melt remaining butter. Stir in the apple sugar and cinnamon. Cook for 8-10 minutes or until apples are tender. In a large saucepan heat the milk to 175°F; stir in sugar until dissolved then cool. In a large bowl combine the milk mixture cream and vanilla. Refrigerate for several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Add apple mixture to each batch of ice cream; freeze 5 minutes longer. Spoon a third of the ice cream into a freezer container. Top with a third of the streusel mixture. Drizzle with a third of the caramel topping. Repeat layers once. Top with remaining ice cream. With a spatula cut through ice cream in several places to gently swirl layers. Cover; freeze overnight. Garnish with the remaining streusel and caramel topping.
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brown sugar all-purpose flour ground cinnamon butter butter pecans golden delicious apple sugar ground cinnamon milk sugar heavy whipping cream vanilla extract
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487,534 |
Spiced Cranberry Lemon Danish
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In a small saucepan over medium-low heat combine sour cream sugar salt and butter. Cook stirring frequently until mixture is warmed and butter is melted. Remove from heat and let cool to 105 degrees F. In the meantime combine yeast and warm water in a small bowl. Stir until dissolved and set aside. In large mixer bowl add cooled (105 degrees F) sour cream mixture. Stir in yeast mixture. On low speed add lemon peel and eggs one at a time. Add 4 cups flour and cinnamon; mix 2 minutes on low speed. Cover bowl; refrigerate dough overnight or at least 12 hours. Remove dough from refrigerator. To prepare filling beat cream cheese lemon juice sugar egg salt vanilla extract and almond extract. Beat until light and fluffy. Divide dough into 4 portions. On lightly-floured surface roll out each portion into a 12 x 8-inch rectangle. Cut each rectangle in half lengthwise. Spread cream cheese mixture over rectangles leaving 1/2 inch on edges free of mixture for ease in sealing edges. Sprinkle cranberries and crystallized ginger over each rectangle. Starting with 12-inch side roll up (jelly-roll fashion) tightly. Preheat oven to 375 degrees F. Twist two rolls together. Pinch ends; turn under and pinch to seal. Place two Danish on a parchment-lined baking sheet. Immediately bake Danish 14 to 17 minutes or until lightly browned. Remove from oven and place on wire rack. Repeat for remaining Danish. While Danish is cooling on rack for 15 minutes prepare glaze. In small bowl combine confectioners' sugar butter lemon extract salt and milk; beat until smooth. Place a dollop of glaze on each warm Danish and spread with a small spatula. If desired garnish with dried cranberries and almonds. Serve warm or at room temperature.
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sour cream granulated sugar butter active dry yeast warm water lemon peel eggs unbleached all-purpose flour ground cinnamon cream cheese fresh lemon juice granulated sugar egg sea salt vanilla extract dried sweetened cranberries crystallized ginger confectioners' sugar unsalted butter sea salt milk heavy cream
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504,350 |
Honey Bun Cake
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1. Preheat oven to 325*F. 2. In a large mixing bowl combine cake mix oil eggs and sour cream. Stir by hand approximately 50 strokes or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make). 3. Bake in preheated oven for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm. 4. To Make the frosting: In a small bowl whisk together the confectioner's sugar milk and vanilla until smooth. My Note: I make a few changes though. I make mine in a bundt pan. I sprinkle some of the topping on the bottom of the pan and then put in some of the batter and then sprinkle some more topping and then more batter and then top with the rest of the topping. It makes a beautiful presentation. Extremely moist and tasted great. I did play with it to make a few substitutions. I made the cake batter from scratch (2 1/3 Celsius flour 1 tbl. baking powder 3/4 teaspoons salt 1 1/2 Celsius white sugar & 1/2 Celsius shortening. Sift together dry ing. & add shortening until crumbly in nature. Then follow the recipe as is). Added 1 tsp of vanilla & 1/2 tsp of brandy extract to the batter. Reduced the brown sugar to 3/4 cups. Halved the icing & added 1/4 tsp of brandy extract to that as well. I'm not big on glaze & only ended up using about 3/4 of what I made. I served it warm & ended up eating seconds which I never do. It was easy to make & I loved the taste. This is the cake to make when you're craving something sweet & satisfying. (I also made mine in a greased and floured bundt pan -- which I highly recommend). The baking time is the same for both pans. However you will have about twice as much glaze as you need if you use a bundt pan.
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eggs sour cream brown sugar ground cinnamon confectioners' sugar milk vanilla extract
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90,596 |
Crabapple Liqueur
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Fill 1 (4-quart) mason jar with tight-fitting lid with prepared crabapples. Add the 4 cups of sugar and three cups of vodka. Store the jar on its side turning once every day for 16 days to help the sugar to dissolve. After 16 days filter out the fruit bits and bottle.
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sugar vodka
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477,094 |
Double Dark Brownie Dip
|
Chop the dates and place in a food processor with the beans and cashew butter. Pulse until very finely minced. Whisk together the almond milk cocoa powder vanilla extract and coconut sugar. Pour over the bean mixture and run the machine until the mixture is smooth. Puree in the nutmeg and sea salt. Scrape into a bowl and stir in the chocolate chips and walnuts (if using). This tastes best after chilling about 1 hour.
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dates black beans smooth cashew butter pure vanilla extract nutmeg sea salt walnuts
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449,058 |
Herbed Rice Mix
|
Combine all ingredients well. Store in an airtight container or to give as gifts see note above. TO PREPARE RICE MIX: YOU WILL NEED FOR EACH SERVING; 1/4 CUP RICE MIX 2/3 CUP WATER AND 1 TEASPOON BUTTER. BRING WATER AND BUTTER TO BOIL ADD RICE MIX AND REDUCE HEAT. SIMMER 20 MINUTES. REMOVE FROM HEAT AND LET STAND 5 MINUTES. FLUFF WITH A FORK.
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long grain rice dried celery flakes dried parsley dried chives dried tarragon salt
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117,300 |
Creamed Peas
|
In a saucepan melt the butter in the oil over low heat. Add the onion; cook for about 15 minutes or until tender and golden; stir occasionally. Add peas and just enough water to reach the top of the peas. Bring to a simmer; cover and cook for 15 minutes or until peas are very tender. Add cream and cook until the liquid thickens into a sauce--about 5 or 6 minutes. Season to taste with salt and pepper.
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sweet butter onion peas
|
51,907 |
Barbecued Meatballs
|
Mix breadcrumbs milk chopped onion horseradish ground beef and seasonings. Form into meatballs (I make them nice size). Place meatballs in a microwave safe dish; arrange slices of onions on top. Cover and microwave on high for 6 – 8 minutes or until meatballs are done. Combine catsup vinegar honey and Worcestershire sauce. Pour over meatballs; cover and cook on high for an additional 3 to 4 minutes or until heated through.
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milk onion horseradish pepper seasoning salt ground beef onion catsup vinegar honey Worcestershire sauce
|
242,757 |
Mozzarella With Tomato and Chile Salsa
|
Slice the mozzarella and arrange in slightly overlapping circles on a serving platter. Put all the remaining ingredients in a bowl and mix thoroughly. Spoon the salsa over the mozzarella. Drizzle over some olive oil. Serve alone or with crusty Italian bread.
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buffalo mozzarella plum tomatoes red chili pepper red onion sun-dried tomato paste fresh parsley fresh basil lime juice extra virgin olive oil
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285,066 |
Vegan Chocolate Cake
|
For the cake: Preheat oven to 350 degrees. Lightly grease one 9-inch cake pan or line a cupcake tin with cupcake liners. Sift together the flour sugar cocoa baking soda and salt. Add the oil vanilla vinegar and water. Whisk together until smooth. Pour into prepared pan and bake at 350 degrees for 45 minutes or until a tester inserted in the middle of the cake comes out clean. Remove from oven and allow to cool before frosting. For the frosting: Heat chocolate in a double boiler until melted. Let cool to room temperature. In the bowl of an electric mixer fitted with the flat beater combine the confectioners' sugar margarine milk vanilla and salt and beat on low speed until combined about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes then reduce the speed to low. Add the chocolate and beat until combined then increase the speed to medium and beat for 1 minute more. If the frosting is dry add more milk 1 teaspoon at a time until it is creamy but still holds peaks.
|
all-purpose flour granulated sugar cocoa powder baking soda salt vanilla extract distilled white vinegar water bittersweet chocolate confectioners' sugar margarine soymilk vanilla extract salt
|
302,941 |
White Bean Soup With Fennel
|
Heat a large pot and using enough olive oil to coat the bottom add the onions garlic and fennal and saute about 10 minutes. Add the beans stock and bay leaf. Bring to a boil and then lower to a simmer and cover. Cook until the beans are soft approximately 1 1/2 hours. Add the potataoes and sausages and Tabasco and cook for 15-20 minutes or until the potatoes are tender and about ready to fall apart. Season again with salt and pepper and Tabasco. Serve and garnish with either a dab of unsalted butter or fruity extra virgin olive oil and fennel fronds.
|
white beans potato smoked sausage onions garlic cloves fennel bulb fennel leaves bay leaf olive oil Tabasco sauce
|
511,638 |
Tex-Mex Crockpot Rice
|
In a 3- to 4-quart slow cooker combine beans rice water corn salsa chile garlic salt and pepper. Stir well then cover and cook on LOW heat for 2 ½-3 hours until rice is tender. Stir in lime juice and cilantro; mix well; adjust seasoning w/ salt and pepper; serve.
|
black beans brown rice boiling water frozen corn chunky salsa serrano chili garlic cloves salt white pepper lime juice cilantro
|
362,899 |
Giant Toffee Pecan Cookies
|
Heat oven to 350°F Combine butter brown sugar and sugar in large mixer bowl. Beat at medium speed scraping bowl often until creamy (1 to 2 minutes). Add eggs and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add flour baking powder and salt. Beat until well mixed (1 to 2 minutes). Stir in chocolate chips pecans and toffee bits by hand. Drop dough by 1/4-cupfuls 2 inches apart onto greased cookie sheets. Bake for 11 to 16 minutes or until edges are lightly browned. Let stand 2 minutes; remove from cookie sheets. TIP: Cookies will look underbaked in center but will continue to brown while cooling.
|
butter brown sugar sugar eggs vanilla all-purpose flour baking powder salt pecans
|
287,034 |
Potatoes With Ham
|
eat egg yolks with mashed potatoes season with salt and pepper to taste and stir in sour cream and ham.Beat egg whites until stiff and fold into potatoes place in buttered casserole dot with butter and bake in 350 degree oven about 30 minutes.
|
eggs cooked ham mashed potatoes sour cream
|
94,248 |
Motor Cole's Jalapeno Salsa
|
Prepare home canning jars and lids according to manufacture's instructions. Combine all ingredients in a large saucepot. Bring to boil; reduce heat and simmer 10 minutes. Carefully ladle hot salsa into hot jars leaving 1/4-inch headspace. Wipe rim and threads of the jar with a clean damp cloth. Place lid on jar and screw band sown evenly and firmly fingertip tight. Process 15 minutes in a boiling water canner. Remove pint jars from water bath and allow to cool and seal.
|
tomatoes green peppers onion garlic diced pimento cilantro oregano salt ground black pepper cumin cider vinegar
|
318,617 |
Fresh Peach Pie....easy!!!
|
Slice peaches into baked pie crust. Boil together sugar cornstarch and water. Add the jelly powder. Cook until thick and pour gently over sliced peaches. Chill at least 2 hours serve with whipped cream.
|
sugar cornstarch water
|
390,475 |
Oatmeal Coconut Pie
|
Preheat oven to 350*. Stir all filling ingredients together in a a large bowl until well mixed. Pour into pie shell. Bake 50-60 minutes until golden and a toothpick stuck in the centre comes out clean. Filling may still jiggle in the centre. Cool and serve (nice topped with spoonful of Cool Whip).
|
sugar old fashioned oats corn syrup sweetened flaked coconut butter eggs
|
122,413 |
Cheddar Bran Muffins
|
Soften bran in buttermilk. Cream oil and sugar; beat in egg. Sift together next 4 ingredients. Add to creamed mixture alternately with bran mixture. Stir in cheese. Fill greased muffin pans 2/3 full. Bake at 400 degrees F for 30 minutes.
|
buttermilk canola oil sugar egg substitute all-purpose white flour whole wheat flour baking powder salt sharp cheddar cheese
|
154,325 |
Rocky Top Brownies
|
Stir together first 3 ingredients until blended. Spoon batter into a greased and floured 13x9-inch pan. Bake at 350 degrees for 23 minutes or until center is set. Remove from oven and top brownies evenly with chopped candy. Return to oven and bake 2 minutes. Remove from oven and cool completely. Cut into squares.
|
butter eggs
|
210,141 |
Veal Piccata Meatloaf
|
Preheat the oven to 350 degrees. In a large bowl combine all the ingredients except the lemon slices and parsley sprigs and mix well. Turn the mixture into a lightly sprayed 9-by-5-inch loaf pan and gently pat down. Bake for 45 minutes. Arrange the lemon slices on top and bake until the loaf is firm and the lemon slices are warm and juicy about 15 minutes longer. Let stand in the pan for 5 to 10 minutes before serving. Remove the loaf from the pan and slice to serve. Garnish the parsley sprigs.
|
shallots mushrooms light sour cream fresh lemon juice egg capers fresh parsley salt fresh ground pepper lemon parsley sprig
|
531,235 |
Cypriot Pumpkin Soup
|
Peel and dice pumpkin in 4 cm cubes. A note on the quantity: you can work with any amount a medium-sized pumpking will give; just remember to adjust the rest of the ingredients to taste. Lightly fry pumpkin cubes with the butter and olive oil in a large (5-litre) pot. Cover with water and add almonds. Simmer on low heat for about 20 minutes. Pumpkin should be soft to the touch but still slightly crunchy. With a hand-held eletrical shredder pulse for a few seconds then stir and repeat as needed. You should end up with a creamy consistency throughout. Optionally serve with bruschetti: preheat oven to 180 Celsius. Place thickly-sliced baguette on a baking tray. Drizzle with olive oil. Sprinkle with cooking salt and oregano. Bake for 15 mins or until golden.
|
pumpkin black pepper cumin curry edam cheese gouda cheese butter olive oil
|
518,644 |
Green Tea over Rice
|
1. Divide rice spinach sesame seeds and scallions evenly between two bowls. Add a teaspoon of miso paste into each if using. 2. Pour hot green tea evenly over each bowl. Top with seaweed. Eat hot.
|
cooked brown rice spinach toasted sesame seeds scallions miso nori
|
147,565 |
Ed's Chicago Garbage Cookies (Amaretto)
|
** SOAKING DATES AND RAISINS: For best results soak the raisins and dates in the amaretto and water for 24 hours or up to a week or more in a glass or plastic container with an airtight lid. (Trust me. This is worth it!) . HARDWARE: 2 cookie sheets (the 13 x 9 inch variety or larger) BAKING PARCHMENT! IT TOTALLY RULES! A big 'ol wooden spoon. (a new spoon is also fine) An ice cream scoop or a really strong metal tablespoon (or both) A \"REALLY BIG\" GLASS or METAL BOWL (You can also use a KitchenAid-type mixer.). DIRECTIONS- **IF YOU ADD EVERYTHING AT ONCE IT WILL BE REALLY HARD TO MIX SO PLEASE USE THE INGREDIENT SEPARATIONS I'VE LISTED BELOW: CREAM SOFTENED BUTTER AND COMBINE WITH BROWN SUGAR. THEN ADD EGGS and vanilla extract. MIX WELL THEN ADD salt baking soda and slowly mix in the flour . MIX THE DOUGH UNTIL EVERYTHING IS COMBINED . THEN ADD: maple syrup (a few squirts from the syrup bottle is fine) peanut butter and slowly mix in the Rolled/Quick Oats. MIX WELL THEN FOLD IN (don't over mix) the RAISIN DATE and AMARETTO/water* mixture. (*only use water if you soaked the dates and raisins). Add butterscotch and semi-sweet chocolate chips. Refrigerate the dough for at least an hour. MAKES ABOUT 3 QUARTS OF COOKIE DOUGH. ARE YOU READY TO BAKE COOKIES?. PREHEAT THE OVEN TO 350 °F. (use an oven thermometer in your oven to make sure your oven is at 350). Line your cookie sheet with the baking parchment. TRUST ME YOU WANT TO USE BAKING PARCHMENT. NO GREASING NECESSARY (if you don't have parchment paper you can do the greasing thing on your cookie sheet). With a good metal tablespoon or icecream scoop Scoop out golfball size balls of dough and place them about an inch and a half apart or more on the sheet. You can fit about 9-12 cookies on each sheet. Keep the unused dough cold until you're ready to use it. (the warmer the dough is the more it will spread out). If you're waiting for the first batch to bake refrigerate the unused dough. You'll be much happier with the results. Bake 18 to 20 minutes for soft 22-24 minutes for crispy. (times are approximate). Perfect cookies are light golden brown and just barely golden brown around the edges. ** ALL OVENS ARE DIFFERENT! WATCH YOUR COOKIES! **. DO NOT LEAVE THE KITCHEN! DO NOT LEAVE THE HOUSE! DO NOT LEAVE ON VACATION WHILE THESE ARE BAKING! ** VERY IMPORTANT! : AFTER BAKING SLIDE THE PARCHMENT FULL OF COOKIES OFF THE PAN VERY GENTLY ONTO A COOLING RACK OR TABLE COUNTER TOP ETC. *DO NOT TAKE COOKIES OFF THE PARCHMENT until they set up!*. The soft cookies will be VERY FRAGILE right out of the oven so wait about 3-5 minutes before removing them from the parchment. After they cool a bit they will slide right off the parchment paper. When the cookies are done keep them in an airtight container or ziploc bag. DON'T EAT THEM ALL! SAVE SOME FOR ME!
|
raisins dates amaretto di saronno liqueur water butter brown sugar eggs vanilla extract salt baking soda flour maple syrup peanut butter rolled oats quick oats
|
75,323 |
Iceberg Hearts with Blue Cheese Vinaigrette
|
Mix mustard vinegar and half of the blue cheese; gradually add the olive oil while whisking and whisk until emulsified; season with salt and pepper. Plate each iceberg head; drizzle with dressing and garnish with the remaining cheese.
|
Dijon mustard champagne vinegar white wine vinegar blue cheese olive oil coarse salt fresh ground black pepper iceberg lettuce
|
257,908 |
Spinach Ricotta-Stuffed Chicken Breasts With Lemony White Wine
|
Make the Stuffing: In a bowl combine the spinach ricotta Gorgonzola and mix well. Season with salt and pepper. Add the egg mix well and set aside. Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard lemon juice and season with salt and pepper to taste. Set aside. Make the Chicken: Slice chicken along side. Divide the stuffing between the breasts and insert in flap. Heat the oil in a large skillet over medium heat. Add the chicken and cook turning occasionally until browned about 2 minutes per side. Cover the skillet turn the heat down to low and cook until just cooked through about 5 minutes more. Transfer the chicken to a cutting board and let rest for 5 minutes. Meanwhile pour the sauce into the skillet over high heat and cook stirring and scraping the bottom with a wooden spoon. Slice the chicken into medallions divide among plates and spoon some of the sauce over each. Garnish with parsley and serve immediately.
|
fresh spinach ricotta cheese gorgonzola egg dry white wine Dijon mustard fresh parsley leaves boneless skinless chicken breasts
|
292,089 |
Lemon Chocolate Bark
|
Line a 13\"x9\" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil. To candy the lemon zest in medium saucepan place 1 cup of water & 1 cup of granulated sugar & bring to boil. Add zest & cook stirring occasionally 20 minutes or until water is yellowish & zest is translucent. Drain water & spread candied zest on wax paper to dry several minutes then coarsely chop zest. In microwave OR in a double boiler melt bittersweet chocolate then pour on prepared baking sheet. Use spatula to spread chocolate in a thin layer then place in refrigerator to set. In microwave OR in a double boiler melt white chocolate. Stir in lemon extract or oil then if desired add several drops of yellow candy food coloring. Pour white chocolate on top of dark chocolate & smooth into a thin layer. While top layer is still wet sprinkle chopped lemon zest on top & gently press into the chocolate. Place tray in refrigerator to set. When set break into irregular pieces & serve.
|
bittersweet chocolate white chocolate lemons zest of granulated sugar
|
475,976 |
Fiesta Chicken and Rice
|
Season both sides of the chicken with salt and pepper. Set a 12-inch skillet over medium-high heat and add the oil. When it starts to shimmer add the chicken and cook on one side until golden brown about 4 minutes. Transfer the chicken to a plate leaving the fat in the pan. Add the rice onion and 1/2 teaspoon salt to the pan. Cook stirring frequently until the rice is toasted and the onions begin to soften about 3 minutes. Add the garlic oregano chili powder and cayenne cooking just until fragrant about 15 seconds. Mix in the tomatoes green pepper and chicken broth. Bring the mixture to a boil scraping up any browned bits from the bottom of the pan. Add the chicken back to the pan browned side up along with any accumulated juices. Cover the pan and reduce the heat to low. Cook until the chicken is cooked through about 12 minutes depending on size of the breasts. Transfer the chicken to a cutting board and gently give the rice a quick stir then replace the cover and continue cooking until the rice is tender and the liquid is absorbed about 12 minutes. Meanwhile cut the chicken into 1/2-inch slices. Turn off the heat under the pan then arrange the sliced chicken on top. Sprinkle with the cheese and green onions then cover the pan again and let stand for a few minutes until the cheese has melted.
|
boneless skinless chicken breasts canola oil long-grain rice onion garlic cloves dried oregano chili powder cayenne pepper diced tomatoes green bell pepper low sodium chicken broth cheese green onions fresh cilantro
|
490,795 |
Bohemian Cookies
|
Mix in order given. Roll in balls like marbles and place on cookie sheet. Bake at 250 degrees for 45 minutes. Dip in powdered sugar while still warm.
|
powdered sugar vanilla flour walnuts
|
207,945 |
Peanut Butter Ice Cream Pudding
|
Combine graham cracker crumbs and butter and press into 9 x 13 pan. Mix peanut butter and confectioner's sugar until crumbly. Reserve 1/8 cup of peanut butter mixture for topping then spread the remainder on top of graham cracker crust. Beat ice cream milk and pudding mix until creamy and pour on top of peanut butter mixture. Top with Cool Whip and reserved crumbs. Refrigerate several hours before serving.
|
graham crackers butter peanut butter confectioners' sugar vanilla ice cream milk instant vanilla pudding Cool Whip
|
230,504 |
Peach, Vanilla, Ricotta & Raspberry Bruschetta - New Zealand
|
For the ricotta combine all the ingredients in a food processor or cake mixer. Process or whisk until smooth and shiny (about 5-8 minutes). The ricotta can be refrigerated at this stage and kept for 1 or 2 days but do allow it to come to room temperature and give it a good whisk before serving. For the peaches combine all ingredients except the peaches in a heavy-based saucepan. Score the top of the peaches as you would for blanching a tomato. In a small saucepan just large enough to hold the peaches bring the syrup to the boil then add the peaches. Cover with a piece of greaseproof paper and simmer gently until the skin starts to come away from the fruit (about 5-10 minutes depending on the ripeness). Remove the peaches from the syrup with a slotted spoon and plunge into iced water to cool. Reduce the syrup by a third over a rapid heat or until thick and glossy. Strain and reserve. Once the peaches are cool gently peel off the skin. If not using right away refrigerate the peaches at this stage. Cut in half remove the seeds and place the peach halves in a single layer on a flat heatproof tray. Spoon a little of the peach syrup over the peaches and grill for 5-8 minutes under a hot grill until slightly caramelised. To assemble smear a thick layer of ricotta on each piece of sourdough. Place 2 peach halves on each. Toss the raspberries in the reserved syrup then divide among the 4 bruschetta (you probably won’t need all the syrup which can be reserved for another use). Top with the mint leaves. Dust each dish with a good amount of icing sugar and serve right away.
|
ricotta cheese creme fraiche pure vanilla extract vanilla bean sugar water caster sugar vanilla bean lemon zest lemon rind lemon juice fresh raspberry mint leaf icing sugar
|
420,390 |
Corn Fritters With Crispy Bacon, Roasted Tomatoes & Avocado
|
Tomatoes& Bacon. Start with the tomatoes: Preheat the oven to 180°C Cut each tomato in half lengthwise. Place on a roasting tray cut side up. Drizzle with olive oil and season generously with salt and pepper (and tiny pinch of dried herbs if you fancy). Roast for 20-30 minutes. For the final 10 mins - move the tomatoes to bottom rack and turn the grill on. Lay out your rashers of bacon (suggest 2 per person) onto a grilling rack. Grill until crisp and crunchy turning regularly. Watch carefully to ensure bacon doesnt burn. Ideally bacon should be stiff and can practically be snapped like a biscuit. Remove both bacon and tomatoes and put aside. Turn oven down to 120°C (for keeping Corn fritters warm whilst cooking). Corn Fritters. Place half of the corn kernels and the onion eggs coriander flour baking powder salt and pepper in a food processor (or in a bowl with hand held whizzer) and process until combined. This is an important step! Whizzing the corn up in this way gives the binding agents a distinct corn flavour which I find lacking in other fritters which do not do this. I believe this is one of the secrets that make Bill's fritters so damn good! Place in a large bowl add the remaining corn and stir to combine. Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa. Avocado salsa. Place all the ingredients in a bowl and stir very gently to combine. Season well. To serve. Create stacks of the various elements in any combination you wish (see picture above). Place a fritter on the plate then any combination of bacon spinach tomatoes and other fritters that your heart desires. Top with avocado salsa and drizzle with olive oil. YUM!
|
fresh corn red onion eggs coriander leaves plain flour baking powder sea salt fresh ground black pepper smoked back bacon tomatoes salsa tomatoes olive oil dried herbs sea salt fresh ground black pepper avocados coriander leaves lemon juice lime juice spring onions tomatoes sea salt
|
437,368 |
Mile High Biscuits
|
Preheat oven to 425*F. Blend dry ingredients together in large bowl. Keep butter in refrigerator until required. Slice butter into 4 or 5 thin sections and place over flour mixture. Cut butter in with a pastry cutter until butter clumps are the size of corn niblets. Pour milk into small bowl; add egg and whisk gently until blended. Make a hollow in centre of flour/butter mixture and pour in milk/egg. Using a large mixing spoon quickly blend all ingredients until a rough ball of dough is formed. The secret is to blend well but not NOT over-work the dough. (I sometimes will just use my hands once I get CLOSE to forming.). Pick the ball up in your hands and gently work the dough with 4-5 hand motions to achieve a well-formed ball. Place the ball on a lightly floured surface and roll out with a lightly floured rolling pin until about 3/4 to 1 inch thickness. Cut biscuits to desired size with a SHARP biscuit cutter. This is another key to a biscuit that will rise nicely with a good shape. Never twist while cutting but cut straight down in one movement otherwise you will 'pinch' the dough which interferes with rising. Place on un-greased cookie sheet and bake for 11-12 minutes. (Check for doneness at 11 minutes. Biscuits should be light gold.). Serve warm - they are yummiest when fresh out of the oven. Allow to cool completely on a rack before storing. These biscuits freeze well and are nice if re-heated gently in the oven (never in the microwave!). If you like cheese biscuits go ahead and add 1/2 cup grated cheese before adding in the milk; chives too! ENJOY. NOTE: For a family member who is diabetic but loves biscuits I modify this recipe to use some soy flour (about 1/3 of the amount) and substitute Splenda for the sugar.
|
unbleached all-purpose flour baking powder salt cream of tartar sugar butter milk egg
|
126,276 |
Oven Fried Chicken Nuggets
|
In a bowl mix the yogurt mustard lime juice cilantro salt and pepper. Add chicken to this mixture. Combine stuffing and chili powder in another bowl. Take chicken from yogurt mixture and place on wax paper. Sprinkle with half of stuffing mixture and press in to stick. Turn chicken over and repeat with remaining stuffing. Lightly coat chicken with Pam. Bake in oven turning once for 25 to 30 minutes or until golden brown and cooked throughout.
|
low-fat plain yogurt Dijon mustard lime juice fresh cilantro salt pepper boneless skinless chicken breasts cornbread stuffing mix chili powder
|
140,647 |
Teriyaki Chicken Salad
|
Marinate chicken breast pieces in teriyaki sauce with ginger and garlic added approx 1 hour. While chicken in marinating whisk together dressing ingredients -- and set aside on counter. Place chicken in saute pan with approx 1/4 cup of marinade and stir fry until chicken is cooked and marinade is absorbed. (the chicken takes on a dark color). Place greens on plate and top with the remaining salad ingredients adding chicken last. Serve with dressing. Times do not include marinating.
|
boneless skinless chicken breasts fresh ginger garlic cloves greens dried cranberries blue cheese mandarin orange cashew pieces sesame seeds seasoned rice vinegar black sesame seed
|
159,655 |
Thyme Biscuits
|
Preheat the oven to 450 degrees F. Prepare baking sheet with a light coating of cooking spray. Sift together the flours salt sugar baking powder and baking soda. Stir in the thyme. Cut in the butter then take up the flour and roll briskly between the palms of your hands so the mixture has the consistency of coarse cornmeal. This step can also be done in a food processor fitted with the steel blade using the pulse action. Stir the milk and yogurt (or buttermilk) into the mixture. Lightly flour your hands. Using your hands bring the dough together until it forms a lump. Use care in not over keading the dough (as you would with bread) as that will result in hockey pucks not biscuits. It will be slightly sticky that's okay. Again the less you work the dough the lighter your biscuits will be. Roll out to a thickness of about 3/4 inch and cut into squares triangles or rounds. For bite-size biscuits cut into squares then cut the squares diag onally into small triangles. Place on the prepared baking sheet and bake for 12 to 15 minutes until they're just lightly browned. Caution the smaller your biscuits the shorter the baking time. Serve warm.
|
unbleached white flour whole wheat flour salt Splenda granular sugar baking powder baking soda fresh thyme leaves dried thyme unsalted butter skim milk plain nonfat yogurt
|
525,220 |
Sugar-Free Iced Mocha
|
I usually brew a full 12 cup pot of coffee (about 72 oz) and drink about 24 oz hot. With remaining pot I put the cocoa powder in a beverage container pour the coffee into the container and place it in the refrigerator overnight. In a quart-sized mason jar I put 6-8 pumps of sugar-free Torani syrup (about 1/4 cup) with half & half to taste. Shake beverage container until cocoa powder is mixed into liquid. Pour into mason jar that already contains sugar-free syrup and half & half and enjoy. You will have enough for two days of mochas.
|
brewed coffee half-and-half cream
|
274,864 |
Famous Pumpkin Pie
|
MIX sugar salt cinnamon ginger and cloves in small bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell. BAKE in preheated 425F oven for 15 minutes. Reduce temperature to 350F bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
|
sugar salt ground cinnamon ground ginger ground cloves eggs Libby's canned pumpkin evaporated milk
|
403,209 |
Brandy Snaps
|
Preheat the oven to 350 degrees. Line a baking sheet with a silicone liner or parchment paper. Whisk together the flour and ginger in a small bowl. Melt the butter in a small saucepan over medium heat. Add the sugar and golden syrup; cook stirring for 1 to 2 minutes until the sugar has dissolved. Remove from the heat and whisk in the flour-ginger mixture. Working fairly quickly to keep the mix from stiffening spoon 6 level tablespoons onto the prepared baking sheet spacing them at least 2 inches apart (the cookies will spread quite a bit). Bake for 5 minutes then rotate the sheet front to back and bake for 5 minutes. The cookies will be flat and golden brown. Transfer the baking sheet to the stove top (off the heat but in a warm place). Let the cookies rest for 2 minutes until they are firm but flexible; then working with one or two at a time wrap the cookies around a handle to form a tubular shape and transfer to a wire rack to set; this should take about 1 minute. When the cookies are crisp the handles can be extracted. Let the cookies cool completely before storing. Repeat with the remaining batter. Store the molded cookies in an airtight container to maintain their crispness.
|
flour ground ginger unsalted butter sugar golden syrup
|
518,329 |
Brandied Candied Yams Casserole
|
Topping: 1/2 c packed brown sugar. 2 tbsp cold butter. 2 tbsp all purpose flour. 1/4 tsp ground cardamon or ground cinnamon. 1/2 c chopped pecans. Preheat oven to 350. In a large bowl beat the yams with electric mixer on med speed till well mashed. Add brown sugar melted butter brandy orange juice water vanilla and salt. beat until combined. add slightly beaten egg and beat until smooth. transfer to 2 quart rectangular baking dish. For Topping. In a small bowl combine the brown sugar flour and cardamom or cinamon. Using a pastry blender cut in the cold butter until the mixture resembles coarse crumbs. stir in pecans. sprinkle the topping over the yams mixture. bake at 350 for 20 - 25 min.
|
sweet potatoes brown sugar brandy salt eggs
|
324,163 |
Zucchini and Potato Soup
|
Wash and chop all the vegetables. Heat the oil in pan. Add the onion and garlic and cook till soft. Add the potatoes and the zucchini and soften a little. Add the water or stock and cook untill vegetables soft. Cool slightly then liquidise. Return to pan and add chopped herbs and cheese. Serve with some nice crusty bread.
|
zucchini potatoes garlic cloves onion olive oil fresh herb water
|
144,178 |
Sweet Soy Dipping Sauce
|
ix all ingredients together thoroughly. Serve with your favorite meal.
|
hot water soy sauce sugar fresh lime juice
|
208,689 |
Ground Beef and Cream Cheese on Toast
|
Brown ground beef and onion until the red is gone. Drain. Add the cream cheese soup corn and spices. All 1/4 -1/2 cup milk if too thick. Serve over buttered toast.
|
ground beef onions cream cheese whole kernel corn salt pepper garlic powder
|
13,231 |
Pumpkin Cake
|
Preheat oven to 350 degrees. Place sugar oil and pumpkin in large mixing bowl and beat well at medium speed. Add eggs one at a time. Mix well. Sift flour baking soda and baking powder cinnamon and salt. Fold into batter. Stir in raisins and nuts. Pour into a 10- inch greased and floured tube pan. (I use a bundt pan successfully.) Bake 1 and 1/4 hours or until done. Test with a toothpick. Do not open over for at least 50 minutes. Cool on rack before inverting. NOTES: I usually use canned pumpkin (can also use butternut squash) but occasionally I steam a real one in a pressure cooker whirl pulp in a food processor and then measure. Anything else you like can be added to batter. I sometimes add dried cranberries or cherries bits of crystalized ginger etc. This is a moist cake that keeps well. Can be frozen.
|
sugar pumpkin puree eggs flour baking powder baking soda cinnamon salt seedless raisin golden raisin walnuts pecans
|
362,210 |
Pork Sauteed With Zucchini
|
heat 1 tablespoon of olive oil in frying pan over high heat. add vegetables apples and garlic season with salt and pepper cook for 3 minutes. turn vegetable over and continue cooking for 3 minutes over medium heat. remove vegetables and apples from pan and set aside. heat remaining 1 tablespoon of olive oil in pan over medium heat. add meat and cook for 2 minutes on each side add salt and pepper if needed. return vegetables and apples to pan with pork. add parsley and pinch of paprika. cook for 2 minutes. great served with boiled new potatoes.
|
zucchini celery ribs apples garlic cloves fresh parsley olive oil paprika
|
119,541 |
Garlic Mushroom Risotto
|
Saute mushrooms in butter. Season with salt and pepper to taste. Set aside. Meanwhile in a deep skillet saute the onion and garlic in oil over medium heat until soft. Stir in the rice and cook 1 minute coating rice with the oil. Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed stirring frequently. Repeat with the remaining broth and hot water. Taste for doneness: the rice should be creamy and slightly chewy in the center not dry. Add more hot liquid if necessary to cook longer. Total cooking time should be 20-25 minutes. Stir in the mushrooms cheese and parsley and season to taste. Cook till warmed through.
|
mushroom butter olive oil onion garlic cloves arborio rice hot water romano cheese fresh parsley
|
491,943 |
Bacon and Wild Mushroom Omelet
|
In skillet melt butter over medium high heat. Add mushroom bacon shallots and thyme. Cook stirring until mushrooms are softened and bacon is golden 3-4 minutes. In a bowl whisk eggs with 1 tablespoon water salt and pepper. Add eggs to skillet and stir to combine with mushroom mixture. Cook 1-2 minutes fold omelet in half and turn out onto a large plate and serve.
|
butter bacon shallots dried thyme eggs salt pepper
|
350,771 |
Bayou Pork Chops
|
Spray large skillet with cooking spray; heat over medium heat until hot. Cook pork chops until browned 3 to 4 minutes on each side. Remove from skillet. Add onion bell pepper celery and garlic to skillet; saute until tender 3 to 4 minutes. Stir in tomatoes and chilies; heat to bloiling. Reduce heat and simmer uncovered 5 minutes. Add pork chops; simmer covered until pork chops are tender about 20 minutes. Stir in parsley; season to taste with salt and pepper. Serve over rice.
|
onion green bell pepper celery garlic cloves stewed tomatoes green chilies parsley cooked rice
|
537,040 |
Scalloped Potato Lasagna
|
Preheat the oven to 350 degrees F. After peeling the skin make scalloped potatoes using a mandolin. Place one layer of the thin potatoes in a greased 9\"-by-9\" sized baking pan. In a hot oiled skillet cook chopped garlic and onions until soft then add ground beef; season with salt and black pepper. Add a layer of the meat mixture over the layer of scalloped potatoes. In another pan melt butter then add flour milk parmesan cheese until it's mixed and melted. Spoon some of the butter-cheese mixture over the ground beef in the baking pan. Sprinkle on mozzarella cheese. Add a second layer of scalloped potatoes the ground beef mixture the milky cheese and more mozzarella cheese. Top everything with a handful of shredded parmesan cheese pour over heavy cream. Bake for 1 hour covered with aluminium foil and then 25 minutes uncovered. After the dish cools a little sprinkle on chopped chives and serve.
|
russet potatoes garlic cloves onion ground beef salt black pepper butter flour milk parmesan cheese mozzarella cheese parmesan cheese heavy cream chives
|
131,532 |
Salade Liégeoise
|
Cook the beans. Peel and slice the potatoes and boil them. In a large pan bake the chopped onions in butter until glazed. Add the chopped bacon. Finally add the beans and the potatoes to the onion-bacon mixture and bake for another 5 minutes on medium heat.
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potatoes bacon onions butter
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216,016 |
Easy Sticky Rice
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Wash rice several times (until the water is clear). Let soak for a few minutes in colander. Put rice in pan with tight fitting lid and add the water. Cover and bring to a boil. Simmer over low heat for 15 minutes. Remove pan from heat and quickly stretch clean tea towel over the pot cover with lid. Let sit off heat for another 15 minutes.
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medium grain rice water water
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445,631 |
Sam Stern's Pasta,meatballs and Tomato Sauce
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heat the 1 tablespoon of olive oil in a saucepan. add onion or shallots with a pinch of salt and cook gently for about five minutes till soft. add garlic. tip in tomatoes herbs sugar tomato puree seasoning torn basil and lemon juice. stir. leave to boil for at least 10 minutes. add a little water if it gets dry. taste and adjust seasoning. then place the bread in large bowl. add milk. leave for 5 minutes then squeeze dry (chuck out the milk). heat 1 tablespoon oil in a large frying pan.cook onion and garlic gently till soft. add to bread in bowl. add beef grated ginger lemon rind herbs egg and salt and pepper to the bread mix. mix. shape meat into walnut-sized balls. roll lightly in flour. cook the meatballs gently in oil for 10-15 minutes till brown all over turning them now and then. heat the tomato sauce in a large saucepan. add meatballs. reduce heat. cover with a lid and cook gently for 15 minutes.
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minced beef milk onion garlic cloves plain flour lemon rind of herbs egg olive oil onions shallots garlic cloves chopped tomatoes sugar tomato puree basil leaves lemon juice
|
385,901 |
Grilled Onion Appetizer
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Preheat grill. trim top and bottom of onion. remove outer skin. Cut halfway through the onion from top to bottom to form an \"X\". Combine the oil vinegar wine and cheese and drizzle over the onion. Wrap in nonstick aluminum foil package and place in a closed grill for 30-45 minutes or until onion is tender. Serve with hearty bread toasts.
|
onion extra virgin olive oil white wine parmesan cheese
|
404,315 |
Souped up Dips
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Lipton California Dip: In a small bowl blend Lipton onion soup mix with sour cream; chill. That's California Dreaming. (Skinny Dip substitute 2 cups plain yogurt for sour cream). Guacamole Dip: Blend all together California Dip avocado tomato green pepper lemon juice and garlic powder. Chill. Calif. Horseradish Dip: Add bacon horseradish to California Dip. This makes a zippy dip.
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sour cream avocado tomatoes green pepper lemon juice garlic powder bacon horseradish
|
361,738 |
Taco Lasagne
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In a large skillet cook the beef green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat simmer uncovered for 2 minutes. Stir in black beans and rotel tomatoes simmer uncovered 10 minutes. Heat the refried beans whether it be just one or two cans in a saucepan. Place 2 tortillas in a greased 13x9x2 baking dish. Pour half of the heated refried beans over the tortillas and then half the meat mixture; sprinkle with 1 cup of the mexican cheese. Repeat the layer. Top with remaining tortillas and cheddar cheese. Cover with foil and bake at 350 for 25-30 minutes.
|
ground beef green pepper onion water black beans Rotel Tomatoes flour tortillas cheddar cheese
|
191,889 |
Mum's Coffee Cake
|
Turn on oven to 425 degrees. Mix dry and wet ingredients. Pour into round cake pan (butter pan first). Mix extra cinnamon and sugar together in bowl and pour on top of batter. Put in the oven for 5 (five) minutes. Turn the oven down to 325 degrees and cook for another 15 minutes.
|
flour sugar baking powder cinnamon butter egg milk
|
137,497 |
Ww 4 Points - Crispy Chipotle Potato Skins
|
Preheat oven to 425°F Scoop out flesh of potatoes leaving about an 1/8th of potato flesh in potato. (Note: Reserve remaining potato flesh for another use such as mashed potatoes.). In a small bowl combine oil chili powder and hot pepper sauce. Using a pastry brush brush the inside of the potato wedges with the oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese. Bake until cheese melts and potatoes are heated through about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side. Yields 2 potato skins and about 1 1/2 tablespoons of sour cream per serving.
|
potatoes olive oil chili powder Canadian bacon cheddar cheese tomatoes scallions nonfat sour cream
|
115,791 |
Spicy and Sweet Garlic Roasted Red Peppers
|
Preheat oven to 400 degrees F. Layer the chiles bell peppers garlic and olive oil in a very large shallow baking dish. Cover with aluminum foil and bake until the peppers are soft about 45 minutes. Uncover and continue baking until peppers are just slightly charred and very soft about another 45 minutes. Store in refrigerator.
|
serrano chili peppers crushed red pepper flakes red bell peppers garlic extra virgin olive oil
|
287,952 |
Creme Fraiche Vinaigrette
|
Mix oil in to the creme fraiche. Blend in the lemon juice and vinegar. Add salt and pepper to taste.
|
creme fraiche walnut oil lemon juice white vinegar salt pepper
|
93,464 |
Plum - Apricot Upside-down Cake
|
Set oven rack in center and preheat oven to 375F. In a 10 inch cast-iron skillet combine the 2 tblsps butter and the brown sugar and cook over medium heat stirring until melted. Remove the skillet from the heat and arrange the plums and apricots cut sides up snugly and attractively in a single layer in the melted sugar. In a large bowl beat together the remaining butter and sugar until light and fluffy. Beat in the extracts then add the eggs 1 at a time beating until smooth after each addition. Stir in the almonds then the flour baking powder and salt. Spoon the batter over the fruit and smooth it. Bake for about 35 minutes or until lightly-browned and cake springs back when lightly pressed with a fingertip. Let cool for a few minutes. Invert onto a cake plate and carefully remove skillet. Serve warm or at room temperature.
|
butter butter brown sugar Italian plums apricots sugar vanilla extract eggs flour baking powder salt
|
429,271 |
British Mushy Peas (Using Regular Spring Peas)
|
Heat some water in a saucepan to boiling then add the peas and cook for about 5 minutes until tender. Drain but save about 200 ml of the cooking water. Puree in a blender ( or use a stick blender) with butter mint leaves salt & pepper to taste and some of the reserved cooking liquid (adding as much or as little as you feel you need - you want it kind of pasty and gloppy like loose mashed potatoes). Leave a few chunks. Test for seasoning and adjust as needed. Reheat gently in saucepan if needed.
|
unsalted butter salt pepper of fresh mint
|
512,712 |
Chicken Dumpling Soup
|
In a large mixing bowl stir together 1 cup all purpose flour and 1 tsp salt. Make a well in the center and add the egg and egg yolk beaten. Stir together until well incorporated. Add water 1 Tbsp at a time and stir until dough forms a ball. Turn onto a floured surface and add flour as needed while kneading until smooth. Wrap in plastic wrap and refrigerate for 20 minutes. In a stock pot melt the butter and add the celery green onions and garlic. Cook and stir for several minutes on medium heat until celery begins to become translucent. Add the chicken cook and stir about 5-10 minutes more until chicken is cooked through. Add stock ginger parsley dill and thyme Simmer over medium heat while preparing noodles. Place chilled dough onto floured surface sprinkle flour on top and roll out to about 1/8 inch thickness (may need to add more flour as you go to keep rolling pin from sticking). Using a knife or a pizza cutter slice dough into long strips gently pick up strips and lay them on a dish towel to dry. After about 15-20 minutes cut the strips into desired lengths. I prefer about 1 1/2-2 inches long. Place the noodles into the simmering stock. Cover and cook for 15-20 minutes or until noodles are done. Add the peas and cook an addition 5-10 minutes. If you desire a thicker soup dissolve the 2 Tbsp cornstarch in warm water and stir in to soup. Cook an additional 5 minutes.
|
boneless skinless chicken breasts all-purpose flour egg salt water cornstarch butter celery green onion ginger minced garlic cloves parsley thyme dill
|
80,322 |
Balsamic Asparagus
|
Preheat oven to 325. Wash and snap off tough ends of asparagus. \"Sprinkle\"a jelly roll pan with olive oil. Place whole asparagus on the oiled pan and jiggle a bit to coat lightly. Bake about 10-15 minutes or until tiny wrinkles begin to appear on the asparagus. Remove from oven and immediately\"sprinkle\" with balsamic vinegar again gently shaking the pan from side to side to coat. Serve immediately.
|
asparagus olive oil
|
239,778 |
Orange Layer Cake
|
Preheat oven to 350°F Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift flour baking powder and salt into medium bowl. Using electric mixer beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy occasionally scraping down sides of bowl. Add egg yolks 1 at a time beating well after each addition. Beat in orange peel vanilla extract and orange extract. Whisk milk and yogurt in small bowl to blend. Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions beating well after each addition. Using clean dry beaters beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter then fold in remaining whites. Divide batter between pans. Smooth tops. Bake cakes until tester inserted into center comes out clean about 35 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.). Place 1 cake layer flat side up on platter. Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting. Top with second cake layer flat side down; press slightly to adhere. Spread 2 cups frosting over sides of cake. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top edge of cake. Refrigerate until frosting is firm about 1 hour. (Can be made 1 day ahead. Cover with cake dome and refrigerate.).
|
flour baking powder salt butter powdered sugar eggs orange zest vanilla extract skim milk low-fat plain yogurt low-fat cream cheese butter brown sugar powdered sugar vanilla extract
|
464,694 |
Escalloped Apples
|
Place apples in a large bowl. In a small bowl mix together sugar flour cinnamon nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into a greased 2-quart casserole dish. Mix vanilla and milk; pour evenly over apple mixture. Bake at 350 degrees Fahrenheit for 45 to 60 minutes or until soft and bubbly. Allow to cool slightly before serving.
|
apples sugar flour cinnamon nutmeg clove raisins walnuts vanilla
|
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