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338,048 |
Pot Pie Leftovers
|
Preheat oven to 375°F Bake the pie shell for 12 to 15 minutes and set aside. In a large frying pan over medium heat melt butter and add flour stirring all the time until mixed well. Remove from heat add the stock and mix well using a wisk. Return the pan to low heat and add the cream continue stirring. Add the remaining ingredients except the milk until well combined. Pour the mixture into the cooked pie shell and cover with the other pie shell. Press the edges together using the back of a fork. Put 4 slashes in the top crust and brush with milk. Cook for 20 to 30 minutes until golden brown.
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butter flour heavy cream cooked ham carrot frozen corn nutmeg cumin salt pepper milk
|
311,740 |
Chickpea and Couscous Salad (Weight Watcher Friendly)
|
Cook couscous according to directions. Whisk together all dressing ingredients in a small bowl and chill until ready to use. In a large bowl toss together cooked couscous and remaining ingredients. Add salad dressing and mix well. Cover and chill for at least 2 hours. Toss before serving.
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sun-dried tomato pesto lemon juice lemon zest sugar chickpeas English cucumber orange bell pepper green onion feta cheese fresh dill fresh parsley black olives black pepper
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363,856 |
Crispy Parm- Crusted Filet of Fish
|
Set up 3 dishes for breading the filets: In the first combine the flour with the Old Bay Seasoning. In the second beat the eggs with a splash of water. In the third combine the breadcrumbs with the Parmigiano thyme and lemon zest. Preheat a large skillet with with the olive oil in it. Dip each fish filet first in the flour then the egg and finally the breadcrumbs. Saute the first 2 fish filets until golden brown about 2 mintues per side. When they are done place them on a cooling rack placed on a cookie sheet and keep them warm in a hot oven (250) while you cook the other 2 filets. Serve with lemon wedges.
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flour eggs parmigiano-reggiano cheese thyme lemons extra virgin olive oil
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511,764 |
Thai -Ish Cabbage Soup
|
Cook burger until dry with onion garlic ginger lemongrass carrots and jalapenos. Then add broth ingredients and bring to a boil. Add cabbage and green onions to the pot. Reduce heat to medium and cook until veggies are soft. Stop heat stir in lime juice and cilantro.
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ground beef onion garlic cloves fresh ginger fresh lemongrass carrots Thai fish sauce water reduced sodium soy sauce brown sugar molasses green cabbage green onions fresh lime juice cilantro leaf
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229,041 |
Old-Fashion Rum Raisin Cookies
|
Heat raisins water and rum to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 20 to 30 minutes or until raisins are plump and liquid has evaporated. Cool raisins 30 minutes. Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy or mix with spoon. Beat in egg. Stir in remaining ingredients. Stir in raisins. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack.
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raisins water rum sugar butter margarine egg all-purpose flour baking soda baking powder salt
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48,803 |
T J's Flax Bars
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In microwave-safe bowl mix together the peanut butter corn syrup and brown sugar. Microwave for about 3 minutes on high. Stir in the ground flaxseed and vanilla then pour the mixture over the rice krispies and mix well. Coat a 9x13 inch baking pan with nonstick cooking spray. Then spread the mixture into the pan and press down to form a dense sheet. Let set for 5 to 10 minutes until firmly set. Then cut into bars. Makes about 28 bars.
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creamy peanut butter brown sugar vanilla corn syrup ground flax seed
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29,359 |
Creamy Spinach Soup
|
Place onion in a large pot with 1/2 cup water. Cook and stir until onion softens slightly about 3 minutes. Add remaining 5 cups of water potatoes zucchini and soy saue. Bring to a boil reduce heat cover and simmer for 35 minutes. Add spinach and pepper. Cook for another 2 minutes. Remove from heat. Puree soup in batches in blender. Return to pan. Add mushrooms if desired. Heat gently for 5 minutes. Serve hot.
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onion water potatoes zucchini low sodium soy sauce fresh spinach leaves black pepper
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238,154 |
7 Layer Salad
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LAYER lettuce onions waterchess nuts peas and ham in large straight-sided serving bowl. MIX mayo Parmesan cheese and sugar. Spread over salad to seal; cover. Refrigerate several hours or overnight. TOP with cheese crumbles just before serving; toss gently.
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iceberg lettuce red onion smoked ham mayonnaise parmesan cheese sugar cheese
|
530,571 |
Garlic Butter Shrimp and Rice
|
Prepare rice according to the directions on the box. In a large skillet melt butter over medium heat. Add garlic and cook for 3 minutes or until lightly browned stirring very frequently. Do not burn the garlic. Stir in the shrimp and cook for 1 minute stirring frequently. Add prepared rice to the skillet and mix until well combined. Add cheese milk parsley salt and pepper; mix and stir for 1 to 2 minutes or until creamy and heated through. Remove from heat. Garnish with parmesan cheese.
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rice butter garlic cloves large shrimp parmesan cheese skim milk fresh parsley parmesan cheese
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85,816 |
Tamale Sauce
|
Cook and dice potatoes (I cook in boiling water then peel and dice) Mix all ingredients together. Start with 3 or 4 peppers and just 1-2 tsp of juice. Then add more to taste. But let sit at least 20-30 minutes so you can tell how hot it is!
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crushed tomatoes potatoes potatoes onion oregano chili pepper salt
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336,265 |
Chickpea Potato Curry
|
In a large pot combine the broth chickpeas tomatoes chilies potatoes onion butter ginger 1 teaspoon of salt cumin coriander and cayenne. Stir to mix and nestle the potatoes into the liquid. Set the pot uncovered over medium heat. Simmer vigorously for about 35 minutes or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over Jasmine rice.
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vegetable broth chickpeas diced tomatoes anaheim chilies yukon gold potatoes onion unsalted butter salt ground cumin ground coriander cayenne pepper
|
448,103 |
Toffee Kisses
|
Preheat oven to 350°F Line a baking sheet with parchment paper. Beat egg whites cream of tartar and salt with a mixer at high speed until soft peaks form. Add sugars 1 tablespoon at a time beating until stiff peaks form. Fold in toffee bits. Drop batter by level tablespoonfuls onto prepared pan; alternately fill a disposable pastry bag with batter and pipe a small amount (about 1 tablespoon of batter for each meringue) onto pan. Bake 40 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter reusing parchment paper. Store in an airtight container.
|
cream of tartar salt granulated sugar brown sugar
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458,713 |
Southwest Salad With Cilantro-Ranch Dressing
|
In small bowl combine ranch dressing cilantro and scallion. In large serving bowl combine lettuce beans tomatoes corn and olives. Just before serving drizzle with dressing and toss.
|
fresh cilantro scallion romaine lettuce canned black beans tomatoes corn kernel
|
367,667 |
Brown Bars
|
Melt together butter and chocolate. Sift dry ingredients together. Add melted butter mixture. Add nuts. Add eggs. Beat well. Pour into greased 9x12 pan. Bake at 350 for 15 minutes. Take out and cover with marshmallows. Place under broiler until melted. Remove from broiler and pour on frosting. For frosting: mix together sugar milk and butter. Bring to a boil. Add chocolate chips. Pour over marshmallows. Cool. Cut into bars.
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butter sugar eggs flour baking powder salt miniature marshmallows sugar milk butter chocolate chips
|
310,688 |
Tomato Salad
|
ombine the vinegar green chili and salt in a medium bowl. Toss with the onion and set aside for 5 minutes to allow flavors to blend. Add tomatoes and combine thoroughly. Set aside for 15 minutes before serving.
|
white vinegar green chili pepper salt yellow onion tomatoes
|
216,137 |
Halloumi Cheese Kebabs
|
Preheat oven to 400 degrees. Mix together agave mustard and oil. Thread the cheese tomatoes mushrooms and onion onto four metal skewers alternating. Brush the agave and mustard mix over the skewered cheese and vegetables. Place on a baking tray turning occasionally and bake for about 15 minutes or until brown.
|
mustard olive oil halloumi cheese cherry tomatoes button mushrooms red onion
|
19,129 |
Baked Celery
|
Preheat oven to 350F degrees. Separate celery into stalks remove leaves (save for soup) and trim wash well and cut into pieces about 3/4-inch thick. Place celery in an ungreased casserole dish. Dice bacon; add bacon and sliced onion to casserole atop the celery. Sprinkle all with fresh parsley. Combine stock and water (or just use all stock) and pour over dish; don't stir. Dot casserole with small bits of butter. Cover dish and bake for 30 to 45 minutes or until celery is cooked but not mushy.
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celery onion fresh parsley bacon water butter margarine
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453,628 |
Ozark Pudding
|
Beat eggs and sugar until smooth. add flour baking powders and salt. add nuts apple and vanilla. bake in a buttered 8\" pie pa 35 minutes @ 350 degrees F.
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egg sugar flour baking powder salt apple vanilla extract
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88,358 |
Ham and Cheese Hash Browns
|
Combine potatoes and chicken broth in a 1-quart microwave-safe casserole. Cover with lid and microwave at HIGH 12 minutes stirring after 6 minutes. Uncover dish. Stir in green onions 1/8 teaspoon black pepper and ham. Sprinkle with cheese. Microwave on HIGH 1 minute.
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frozen hash browns with onions and peppers fat free chicken broth green onion black pepper smoked ham monterey jack cheese
|
169,829 |
Eggplant Casserole - (Melitzanes Me Kreas Sti Katsarola)
|
Cube your eggplant and pour 1 tsp of salt over them to allow sweating for five minutes. Pat dry and in a lrg skillet sauté eggplant cubes in a sml amt of olive oil till slightly fork tender & set aside in a bowl. In the same skillet brown lamb meat & add the onion green pepper & mushrooms. Cont to sauté till vegetables soften. Season w/1 tsp salt sugar & pepper. Add bread tomato sauce & cheese. Add eggplant & mix well. Put mixture in 3 qt covered casserole. Bake at 350 F for 45 minutes. Remove cover & bake at 375 F for 15 minutes or till nicely browned.
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salt eggplant tomato sauce ground lamb cheddar cheese salt sugar black pepper red onion green bell pepper mushroom
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10,025 |
Amul Cheese Dosas
|
Add salt to rice and dal paste and leave covered for about 8 hours. Grease a flat tava very lightly. See that there is no excess fat or the dosa will not spread. Pour a ladleful of mixture on the tava and spread it quickly with the back of the ladle. Pour a little oil on the sides and cover for a few seconds. Uncover and add a tablespoon of grated Amul Cheese a few bits of green chillies onion and fresh coriander. Fold over and serve at once.
|
rice Urad Dal onion fresh coriander green chilies salt
|
269,053 |
Chicken & Coriander Wontons
|
Scrape and clean coriander roots. Finely chop with garlic and then mash with a little salt to form a paste. Chop chicken until almost minced. Transfer to a bowl and combine with spring onions garlic mix sliced coriander leaves and kecap manis. Brush wonton wrapper with water and place about a teaspoon of the mixture in the centre. Then fold in half to form a triangle turn over and brush the edges with a little more water. Bring the two points up to the top of the wrapper and pinch lightly to form a wonton shape. Continue the process. Preheat oil and fry wontons in batches for about 1-2 mins until crisp and golden all over. Drain well on paper towels. Serve wontons with your favourite dipping sauce on the side.
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coriander leaves garlic cloves flaked sea salt skinless chicken breast green onions ketjap manis wonton wrappers cold water
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195,526 |
Abm Perfect Pizza Dough
|
Follow the instructions to make dough in your bread machine. This dough can be used now or cut in 2;store in freezer for 2 Pizzas or 2 Calzones.
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water margarine salt ground black pepper sugar white flour whole wheat flour
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199,054 |
Stir Fry Steak and Noodles
|
Peel and julienne carrots. Slice green peppers. In wok or large skillet heat 1 tbsp oil over high heat stir fry steak in batches until browned but still pink inside about 2-3 minutes. Transfer to plate. In wok heat 1 tbsp oil over medium heat stir fry onion and garlic for 2 minutes. Add carrots and green pepper stir fry for 3 minutes or until tender. Whisk together beef stock orange zest and orange juice cornstarch hot pepper sauce add to work and bring to boil. Return steak and any accumulated juices to wok along with parsley. Meanwhile in a large pot of boiling salted water cook linguine until tender 6-8 minutes. Drain and add to wok. Toss to coat well.
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carrots green pepper pepper onion garlic clove orange zest cornstarch fresh parsley linguine
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60,326 |
Penne and Broccoli Salad
|
Bring a stockpot of water to a boil. Drop in the broccoli and blanch until tender but still crunchy about 2 minutes. Remove with a slotted spoon and place in a bowl. Cook the penne in the boiling water until al dente. Drain in a colander. Place in the bowl with the broccoli. Stir in the tomato pine nuts basil and dressing. Season with salt and pepper. Cover and chill until 30 minutes before serving then bring to room temperature.
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broccoli florets penne cherry tomatoes grape tomatoes pine nuts dried basil
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168,664 |
Dan-Dan Mein (Szechuan Sesame Sauce Noodles)
|
Make the ginger-garlic water. Fry the Red-Pepper flakes in oil. This creates smoke if done in a frying pan so cover it up or else do it with less oil in the microwave. Just buy the pre-made pepper flakes in oil at the Chinese supermarket to save a step. Chinese sesame paste (ji ma jiang) or Middle-Eastern tahini sauce is normally used. Peanut butter may be substituted if you can't find sesame paste. It's not the same but it'll do. Pre-ground Szechuan peppercorns *might* be available at the Chinese supermarket. I haven't looked for it because I make it myself. It's called \"Hua jiao fen\". The peppercorns are called \"Hua jiao\". Each person can assemble their own noodles using the below toppings. A mound of shredded cucumbers makes it even more delicious. 1 serving noodles. 1-2 tbsp Ginger-Garlic Water. 2 tsp chili flake oil. 2 tbsp sesame paste. 1 tbsp scallions. 1 big pinch roasted Szechuan peppercorn powder. Add soy sauce 1/2 tsp black rice vinegar and sugar to taste. Add one tbsp shredded Szechuan preserved vegetables or a mound of cucumbers. The Szechuan vegetables is the authentic way --. Bon appetit or \"Duo chi\".
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garlic salt water red pepper flakes sesame seed paste tahini scallion black vinegar soy sauce sugar peanuts cucumber szechuan peppercorns
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433,135 |
Old Fashioned Mac N' Cheese
|
Heat oven to 350 degrees. Combine macaroni butter cheese and seasonings. Place in an 8x13 inch baking dish. Combine eggs and soymilk and pour over macaroni. Sprinkle with Panko bread crumbs evenly over the top. Bake 40 minutes until browned on the crust.
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butter cheddar cheese cheese salt black pepper eggs soymilk panko breadcrumbs
|
390,586 |
Alaskan Smoked Salmon Spread
|
Blend all ingredients except salmon until creamy. Stir in the boneless / skinless smoked salmon and enjoy!
|
cream cheese cayenne pepper Worcestershire sauce lemon juice white pepper smoked salmon red onion capers
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51,341 |
Gold Coast Pork Chops
|
In a large skillet brown chops well. Add soup water carrots onions and sage. Cover; simmer 15 minutes. Add pepper strips and cook 15 minutes longer stirring occasionally. Serve with mashed potatoes rice or noodles.
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carrot onion sage green pepper water
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369,842 |
Potato Croquetas With Saffron Alioli
|
Special equipment: a potato ricer; a deep-fat thermometer Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan then boil until tender about 8 minutes. Drain in a colander. Force potatoes through ricer into a medium bowl and cool. Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs butter salt and pepper and stir just until combined. Spoon tablespoons of potato mixture onto a tray then lightly roll each into a ball between palms of your hands and return to tray. Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl then spread bread crumbs in another shallow bowl. Working in 4 batches (of 6 or 7) roll balls in flour to coat gently shaking off excess flour. Dip balls in egg turning to coat and letting excess drip off then roll in bread crumbs and return to tray. Chill covered 30 minutes. Preheat oven to 200°F Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer. Working in 4 batches fry croquetas turning if necessary until browned about 1 1/2 minutes per batch. Transfer with a slotted spoon to paper towels to drain then transfer to a baking pan and keep warm in oven while frying remaining croquetas. (Return oil to 360°F between batches.).
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boiling potato eggs fresh flat-leaf parsley fresh chives fresh tarragon unsalted butter salt black pepper all-purpose flour olive oil saffron Saffron Alioli
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212,862 |
Rolf Runkel's Tortilla Pie
|
In a frying pan heat oil and saute the onions celery and garlic until onions are transparent. Add corn beans tomato paste and seasoning; heat thoroughly. Set two tablespoons of the bean mix aside. Place one tortilla shell on a baking sheet lightly coated with cooking spray and spoon a few tablespoons of the bean mix onto it; spread evenly. Place a tortilla on top of beans top with mix again and repeat until pie is five layers high. Add two tablespoons water to the remaining mix and spread over the top of the tortilla (this will prevent it from drying out during baking). Bake at 350 for 35 minutes. Sprinkle with cheese and bake until cheese is melted. Let sit for 15 minutes.
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olive oil onion celery garlic clove corn kidney beans black beans tomato paste dried basil whole wheat tortillas low-fat cheddar cheese
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309,871 |
Spicy Black Beans and Rice (Fusion)
|
Saute the onions in olive oil over medium heat until they begin to brown. Add the garlic cumin cayenne pepper serrano pepper and turmeric. Saute for another minute. Add the bell pepper green onions and tomatoes and stir. Add the black beans salt tomato sauce lime juice and sugar. Simmer for half an hour over low heat. Add the cilantro and serve over Basmati rice.
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onions tomatoes bell pepper cilantro garlic cloves green onions turmeric cayenne pepper cumin tomato sauce black beans salt olive oil brown sugar
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111,496 |
Fiesta Chicken With Chili
|
Preheat the oven to 375 degrees F. Mix the Diced Tomatoes with Chiles Green Peppers Garlic Salt and Olive Oil in a ceramic glass or plastic bowl. If possible do not use a metal bowl especially copper. Metal may react with the tomato and diminish the overall taste. Cut the chicken breasts in half if desired. Spray your non-metal cooking pan with an Olive Oil Spray and lay the chicken in the pan. Spoon the vegetable mixture onto the chicken with just the edges of the chicken showing. Mix the vegetables every time you spoon the mixture onto the chicken so the oil does not separate. You should use about half the of the vegetable mixtures. Pour as much of the juice of the vegetable mixture into the empty areas in your cooking dish as you can. For clean up its best not get any of the tomatoes your pan. Cover and place the dish with the chicken in the oven for 25-30 minutes. Place the rest of the vegetable mixture and the Kidney Beans Tomato Juice and Water into a sauce pan. Heat the chili mixture on low about 10 minutes before the chicken is done.
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diced tomatoes with green chilies green pepper olive oil chicken breasts red kidney beans tomato juice water
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256,185 |
Asparagus Steamed With Lemon Butter
|
Wash asparagus and trim off bottom of stems by about 2 inches. In a large skillet bring about 1/2-inch of water to a rapid boil. Season the water with salt. Add the asparagus and cook for 2-3 minutes or until bright green and just tender. Drain the asparagus and place it immediately in a bowl of ice water to shock it. This will help the asparagus to retain the bright green color. Drain. Add butter to the skillet to melt. Stir in the lemon zest and juice. Add the drained asparagus to the skillet. Toss to coat and heat. Serve immediately.
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asparagus salt unsalted butter lemon zest lemon juice
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314,413 |
Whole Wheat Runza Dough
|
Add 2 cups of the flour and the yeast to the bowl of your kitchenaid mixer with the dough hook and mix well. Heat the milk sugar butter and salt to between 115 and 120 degrees. Add the warm mixture to the flour mixture and mix well. Add the eggs and mix for 5 minutes. Add 1/2 a cup of flour at a time mixing after each addition until a ball forms. Knead for 8 minutes using the mixer. Grease a bowl and add the dough ball. Cover and place in a warm spot. Allow to rise until double in size. About 1 hour. Punch down the dough and recover. Allow to rise for 10 minutes. Divide the dough into managable sections. Roll the dough to 1/4 inch thickness. Cut into 4 inch by 4 inch squares. Fill with desired fillings. Bring the opposite ends together and pinch together. Pinch together the seams so that the filling doesn't leak out. Allow to rise for 30 minutes. Bake at 375 degrees for about 30 minutes or until golden.
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whole wheat flour active dry yeast milk sugar butter salt eggs
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139,799 |
Oatmeal Fudge Peanut Butter Squares
|
Combine the oats peanut butter and banana let sit for 5 minutes. Add the remaining ingredients and mix well. Spray an 8-inch square pan with nonstick cooking spray. Spread the batter evenly in the pan and bake at 325° F for about 22 minutes until the edges are firm and the center is almost set. Cool to room temperature cut into squares and serve.
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oatmeal oatmeal banana crunchy peanut butter sugar cocoa powder flour salt honey vanilla extract
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195,728 |
Chelle's Zucchini Bread
|
Heat oven to 350°F. Grease the bottom only of loaf pans (two pans if using 9 inch three if using 8 or 8.5 inch). In a large mixing bowl combine sugar and shortening. Stir in eggs water and zucchini. Mix in remaining ingredients thoroughly except nuts. Stir in nuts if desired and pour into pans. Bake for 60 to 70 minutes; until a wooden toothpick inserted into the center of the loaves comes out clean. Cool for 5 minutes. Loosen the sides of loaves from pans remove from pans to finish cooling. Cool completely prior to cutting. Great served toasted with butter with cream cheese frosting whipping cream with rum as dessert or just plain! Enjoy! ;).
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sugar shortening zucchini water eggs all-purpose flour baking soda salt cinnamon ground cloves vanilla baking powder
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406,956 |
Microwave Vanilla Pudding - Opt Banana Pudding
|
Stir together the sugar corn starch salt and milk. Microave this on high for 8-9 minutes stirring every 2 minutes. Remove some of this liquide and stir slowly into egg yolks - too much and you will cook them. Once mixed slowly add to the hot mixture. Microwave on high for 1-2 minutes until thick and glossy. Stir in butter and vanilla.
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sugar cornstarch salt milk butter vanilla
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436,273 |
Chicken Nacho Soup
|
ix all ingredients in large pot let simmer for at least one hour. (I put in crockpot on low for eight hours.) Serve with crushed torilla chips sour cream and shredded cheese.
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pinto beans red kidney beans Rotel diced tomatoes diced tomatoes chicken broth onion
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198,390 |
Rot Kohl - German Red Cabbage (Crock Pot)
|
Cook cabbage in the butter while covered for 5 minutes. Place into a crock pot. Add sliced onions and apples. Add everything else. Cook on low 6-7 hours until done to your liking. Enjoy!
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red cabbage butter apple onion garlic cloves nutmeg allspice cinnamon thyme caraway seed brown sugar wine wine vinegar
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48,845 |
Olive Balls
|
Blend cheese and margarine. Stir in flour and spices and mix well. Wrap dough around olives. Bake at 400 for 10-15 minutes.
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sharp cheddar cheese margarine butter paprika flour salt Spanish olives
|
16,212 |
Italian Spiced Olives
|
ombine all ingredients except oil in a clean jar-shake gently top with olive oil shake again and store in the fridge for up to 1 month.
|
pitted black olives lemon zest of garlic ground black pepper cayenne pepper fennel seed extra virgin olive oil
|
383,028 |
Athenian Pasta Primavera
|
cook penne according to package reserving 1/2 cup of cooking liquid. meanwhile heat 1 tbs olive oil over medium high heat and saute onion with salt until tender and gold 5 minutes. add bell pepper and zucchini for 3 minutes and add garlic for 1 more minute. stir in wine and fresh ground pepper (to taste) simmering until it's mostly evaporated about 2 minutes. add veggies to pasta with peas 1 tbs olive oil mint feta and reserved cooking liquid.
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olive oil onion salt zucchini garlic cloves dry white wine peas mint leaf feta
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456,133 |
Aji De Gallina
|
Place first 4 ingredients in sauce pan. Pour in water. Simmer over medium high heat. Skim off foam then reduce heat cover and simmer until chicken is tender (30 min). Remove chicken to plate - cool. Strain chicken stock discard veggies. Pour milk and 1/2 cup chicken stock in blender and add bread cubes. Puree until smooth - add Parmesan cheese and puree until smooth. Shred chicken. Boil potatoes whole - once soft slice in half then pour the aji de gallina sauce over the potatoes garnishing with walnuts and hard boiled eggs. Heat vegetable oil in pan over medium heat. Stir in garlic and onion - 5 minutes. Stir in chicken and aji sauce until hot and puree. Stir frequently (and chicken stock if too thick) add tumeric and garnish with sliced eggs and walnuts.
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chicken onion carrots garlic cloves water evaporated milk parmesan cheese walnuts garlic clove onion ground turmeric hard-boiled eggs potatoes
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94,486 |
Leek 'n Lamb Stew (meal in One Pot)
|
Add oil to a large pot and brown the lamb cubes apprx 10 minutes add garlic do not let the garlic get too brown. Add all the veggies and continue to brown for another 5 minutes. Add 1/2 the broth stirring to get all the little bits off the bottom of the pot and incorporated into the stew. Add spices and 1/2 the cheese. Bring to a boil. Add remaining broth cover and simmer for 1 hour or until the meat and veggies are tender. Let the stew rest 15 minutes before serving. Pass the remaining cheese to sprinkle over each serving.
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lean lamb stew meat olive oil garlic leeks carrots celery new potatoes mushroom bay leaf dried thyme broth parmesan cheese
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129,224 |
Orzo and Tomato Salad With Feta Cheese
|
Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes or until al dente; drain and rinse with cold water. When orzo is cool transfer to a medium bowl and mix in olives feta cheese parsley dill and tomato. In a small bowl whisk together oil and lemon juice. Pour over pasta and mix well. Season with salt and pepper to taste. Chill before serving.
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orzo pasta green olives feta cheese fresh parsley fresh dill tomatoes lemon juice
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459,324 |
Rising Moon
|
Place lychee in the bottom of a glass. Add apple juice and top up with lemonade. Gently add a small splash of grenadine.
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ychee
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451,527 |
Corona Gambas Al Ajillo (Garlic Shrimp)
|
Make sure that you have all of the ingredients ready to go! Bring a LARGE non-stick frying pan or a wok to medium-high heat. Add olive oil garlic and minced cherry pepper. Cook until light brown and add shrimp. Season with salt and pepper. Cook for a minute or two until shrimp are almost changed colour. Add Corona Extra and finish cooking (When shrimps fully change colour from blue to pink they are done.). Serve on a platter topped with cilantro or parsley and juice of two real limes. Slice third lime into thin wheels for pretty garnish along the top of the dish.
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extra virgin olive oil bulb of garlic shrimp beer cilantro limes
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43,075 |
Lovely Lemon Cake
|
Preheat the oven to 180ºC (350ºF). Spray a 22 cm square oven pan with non-;stick spray. Place the butter caster sugar and eggs in a mixing bowl and beat until well blended. Add the lemon juice and rind and beat well. Sift in the self-raising flour and baking powder beating until well blended. Turn into the prepared oven pan and bake for 25 to 30 minutes or until the cake is done. Cool slightly. Prick the top of the cake. Heat the ingredients for the topping until just melted. Pour over the cake and slice while still warm. Makes a medium-sized cake.
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butter caster sugar lemon juice fresh lemon rind self-raising flour baking powder caster sugar honey lemons
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468,710 |
Pineapple Lush Dip
|
ADD dry pudding mix to pineapple in medium bowl; whisk 2 minute. STIR in whipped topping. For a colorful presentation serve with 12 NILLA Wafers 1 sliced fresh pear 1 each sliced red and green apple 1 cut-up banana 1 sectioned orange or tangerine 1/2 lb. seedless red grapes and 1/4 cup pomegranate seeds. Creative Leftovers. Layer remaining dip with cut-up fresh fruit in a parfait glass. Or serve spooned over slices of pound cake. Make Ahead. Dip can be made ahead of time. Refrigerate until ready to serve.
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nstant pudding mix
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193,418 |
Rum Raisin Clusters
|
Combine chocolate chips and whipping cream in a small saucepan. Cook and stir over low heat until chocolate melts and mixture is smooth. Stir in rum until smooth. Stir in raisins and pecans. Spoon into foil cups or drop by a spoon in small mounds onto baking sheet lined with waxed paper. In another small saucepan melt white chocolate over low heat stirring constantly; drizzle over raisin clusters. Chill until firm. Store in a tightly covered container in refrigerator.
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dark rum raisins pecans white chocolate
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225,237 |
Cheddar Broccoli Corn Bake
|
Melt 2 T margarine in large saucepan over low heat. Stir in flour and salt. Add milk graduallly stirring until smooth. Increase heat to medium and cook until bubbly and thickened stirring constantly. Add cheese stirring until melted. Stir in 1/4 c corn flakes and corn and remove from heat. Arrange broccoli in 12 x 7 1/2 x 2\" (2 quart) glass baking dish. Pour cheese sauce over broccoli. Melt remaining margarine in saucepan; stir in remaining cereal. Sprinkle over casserole. Bake at 350 F 30 minutes or until heated.
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margarine all-purpose flour salt skim milk cheddar cheese corn
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527,356 |
Coffee Cookies in Microwave
|
pre heat microwave at 180 degrees celcius. place all ingredients except milk and butter in a plate. add melted butter and milk and to make a dough. flatten the dough with palms and give a shape to the cookies. place all the cookies in microwave on convection mode for 10 minutes at 180 degrees celcius. let the cookies cool down and then store them in jar.
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all-purpose flour whole wheat flour semolina caster sugar salt instant coffee powder butter milk baking powder
|
492,767 |
Black Eyed Peas, for Those Who Usually Don't Like Them,
|
1. Rinse peas cover with water and heat peas in microwave safe bowl or on stove top until hot. 2. Drain well pour into serving bowl and stir in mayonnaise until well combined. 3. Season with salt and pepper . 4. Serve hot!
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black-eyed peas mayonnaise
|
296,993 |
Pot Roast With Winter Root Vegetables
|
Preheat oven to 350 degrees. Mix first 6 ingredients in a small bowl. Rub spice blend over beef. Cook bacon in a heavy large ovenproof pot over medium heat until browned and lightly crisp. Using a slotted spoon transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides about 12 minutes total. Transfer beef to a plate. Add red wine to pot; bring to a boil scraping up browned bits. Boil until reduced to 1/2 cup about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions shallots garlic and bay leaves around beef. Cover pot transfer to oven and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots parsnips and celery root to pot; stir to coat. Place beef atop vegetables cover and roast until beef and vegetables are tender about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.
|
fresh thyme sweet Hungarian paprika kosher salt fresh ground black pepper dry mustard golden brown sugar boneless beef chuck roast thick slab bacon dry red wine low sodium chicken broth onions shallots garlic cloves bay leaves carrot parsnips celery root
|
317,482 |
Lemon Spiced Baked Potato Chips
|
Preheat the oven to 350 degrees F. Line a pan with foil. Wash and slice potatoes very thin. mix spices lemon juice and oil in a separate bowl. dip in each slice of potato into the spiced mixture. Bake for 45 minutes or until soft with crispy edges.
|
olive oil curry powder pepper allspice onion powder lemon juice dill salt
|
431,573 |
Hawaiian Salad/Heavenly Hash
|
After draining the fruits pat them with paper towels to get more moisture off. Stir together sour cream and Cool Whip. Add remaining ingredients and stir gently to combine. Chill at least 4 hours.
|
pineapple chunks in juice mandarin oranges coconut sour cream Cool Whip miniature marshmallows
|
43,643 |
Baked Light Potato Salad in a Jiffy
|
Put egg in water and boil. Scrub potatoes and puncture each with a fork a couple of times. Microwave potatoes for 6 minutes or till'baked' to your taste. While potatoes are'baking' chop celery onions and olives. Put in medium bowl. Cube potatoes (I like the skins so I leave them on) and toss into the bowl with celery. Mix Miracle Whip Light and the mustard into the potato mixture. Peel the hard boiled egg slice thinly and garnish potato salad with it or chop it and mix it into salad. Refrigerate or serve warm I usually decide we are having potato salad at the last possible minute so we usually have it warm. Enjoy!
|
egg idaho potatoes celery onion green olives Miracle Whip light mustard
|
381,011 |
Orange Teriyaki Chicken
|
In shallow glass baking dish combine soy sauce orange juice concentrate sugar giner lemon juice Tabasco sauce and garlic. Marinate chicken in suce for 1 hour or oernight in refrigerator. Place marinated chicken in a single layerin a seperate foil-lined baking dish. Bake in preheated 350* oven for about 15minutes. Turn and baste Bake an additional 15 minutes. Serve with orzo rice etc.
|
soy sauce fresh ginger lemon juice Tabasco sauce garlic cloves chicken breast halves
|
298,494 |
Blueberry Peach Cobbler
|
Preheat oven to 400 degrees F. Roll pastry to fit a 2-quart oval baking dish. In a large bowl combine peaches and blueberries. Mix in flour sugar nutmeg vanilla and butter cubes. Pour into the baking dish and cover with pastry. Using a fork cut off excess dough and create a decorative edge by pressing tines along edge of pan and pushing down. With a paring knife cut 3 slices on top of the pastry to vent. Brush on egg wash and dust with sugar. Bake until golden brown on top and edges are bubbling about 45 to 50 minutes.
|
fresh blueberries all-purpose flour sugar ground nutmeg vanilla extract unsalted butter egg
|
214,246 |
Tomato Tea Sandwiches
|
Blend all ingredients for the creamed butter to a fine soft spreadable consistency (salt and pepper to taste). With a small knife make a small cross in the base of each tomato. Plunge the tomatoes into a pan of boiling water and count to 20. Remove them to a bowl of cold water drain and peel off the skins. Butter 10 slices of bread with the creamed butter. Quarter the tomatoes and remove the seeds press the petals flat and lay them on the slice of buttered bread. Do not layer the tomatoes as they will cause the sandwiches to come unstuck. Salt and pepper the tomatoes and then press a second slice of bread firmly on to the top of the sandwich crust and cut into appropriate shapes (should make 30 fingers or 40 squares or quarters).
|
butter heavy cream French mustard tomatoes
|
270,666 |
Praline Frosting
|
Bake pecans on a baking sheet at 350 degrees for 15 minutes or until golden brown stirring once. Bring butter brown sugar and cream to a boil in a 2-quart saucepan over medium heat stirring often; boil stirring constantly for 1 minute. Remove from heat and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly.
|
pecans butter brown sugar powdered sugar vanilla extract
|
165,145 |
Fancy Spam Musubi
|
Take the Spam out of the can and slice it into 8 slices. Wash the container and set aside for later use. In a skillet heat the soy sauce rice wine and sugar until the mixture bubbles. Turn the heat to low and pan fry the slices of Spam turning often. Remove and let cool. Spread the hot rice about an inch thick. Sprinkle generously with the furikake until most of the surface is covered. Quickly stir the rice so that the furikake is distributed throughout. The warmer the rice the easier this step is. Line the inside of the Spam can with plastic wrap. Using a small spoon scoop the rice into the container packing down firmly after each scoop. Let it chill in the refrigerator for 10 minutes. Pull the rice out of the container by the plastic wrap and slice it into 8 slices. This is easier to do if you dip the knife in water. Top each slice of rice with a slice of Spam. Cut the nori into 1/2 inch strips. Wrap around making the ends meet at the bottom. Use a little bit of water to make the ends stick together. Enjoy! Note: to make these as appetizers just cut each slice widthwise into four small pieces and they are bite sized! Very cute!
|
cooked white rice bonito flakes soy sauce sugar rice wine nori
|
497,151 |
Acapulco Chicken
|
Season chicken with 1/2 tablespoon chili powder salt and pepper. Heat oil in a large skillet over medium-high heat and saute seasoned chicken for 3 to 4 minutes or until no longer pink. Remove from skillet with a slotted spoon and keep warm. In same skillet stir fry bell pepper and onion until soft. Add jalapeno peppers tomatoes remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook stirring for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
|
boneless skinless chicken breast halves chili powder salt pepper olive oil green bell pepper onion tomatoes
|
313,277 |
Rosamarina Salad
|
Cook pasta according to package instructions and drain well. Drain juice from oranges and pineapple into a bowl. Add sugar eggs flour and salt to the juice. Cook over medium heat in a saucepan until thickened. pour over pasta and let stand overnight. The next day fold in the fruit nuts and whipped topping. You can mix the cherries into the salad or use on top as a garnish.
|
orzo pasta sugar flour eggs salt crushed pineapple mandarin oranges maraschino cherries walnuts
|
80,814 |
Bigger Better Omelet
|
In a medium mixing bowl whisk together the eggs water and salt and pepper. Melt a tablespoon butter in a tablespoon olive oil in a medium saute' pan. Add the eggs and cook for 1 minute over medium heat. Sprinkle on the tomatoe ham onion and cheese Cook for 1 more minute or until you think it is ready to fold. Fold in half and cook for 30 seconds Flip and cook for 30 more seconds. Turn out onto a BIG plate and eat it up! Serving Suggestions: It's just to darn big to eat with anything else-- what were you thinking!
|
water tomatoes ham cheese red onion
|
162,272 |
Peanut Butter Bacon Butter
|
Cream butter with peanut butter. Crumble bacon stir in with Worcestershire sauce pepper and salt to taste. Beat with wire wisk or fork until light.
|
butter peanut butter Worcestershire sauce pepper salt
|
425,804 |
Easiest Cinnamon Rolls Ever
|
Preheat oven to 375. Unroll pizza crust. Spread evenly with softened butter leaving 1/2 inch unbuttered at one end of long side. Sprinkle evenly with sugar and cinnamon. Sprinkle with nuts or raisins (optional). Roll up dough long ways and pinch unbuttered edge to seal. Slice into 9 sections. place in greased 9X9 inch pan. Bake for 15 minutes or until lightly browned and dough is no longer gooey.
|
butter granulated sugar ground cinnamon raisins
|
466,820 |
Curried Pumpkin Vegetable Soup/Stew
|
1. In large pot heat olive oil add onions carrot celery green and pablano peppers and garlic. Saute until soft. 2. Add curry paprika cumin coriander and bay leaves. Cook until fragrant. 3. Add mashed pumpkin stir to combine. 4. Add tomatos and chickpeas stir to combine. 5. Finally add the chicken stock. You can also use vegetable stock to make this vegetarian. 6. Let simmer until desired consistency. I prefer a thicker stew. 7. Enjoy!
|
olive oil onion green pepper carrots celery poblano chiles garlic cloves pumpkin diced tomatoes chickpeas curry powder paprika cumin bay leaves
|
142,284 |
Brownie Torte
|
Preheat oven to 350 degrees. Mix together cake ingredients until smooth. Grease and flour 2 10\"-diameter round pans line them with wax paper which has also been greased and floured. Bake for 23 minutes at 350 degrees. Chill for one hour. For frosting: Chill a mixing bowl and with an electric mixer beat cream until it begins to thicken. Then while mixing gradually add sugar and coffee. Continue beating until stiff. Place one pan of brownies on a cake plate and use just short of half the frosting to ice the top and sides. Then place other pan of brownies on top of first layer and use remaining icing on top and sides of the cake.
|
eggs water heavy cream brown sugar instant coffee
|
375,431 |
Michoacan Beef With Nopales
|
Season the flour to taste with salt and pepper; toss the meat to coat. Brown in hot oil then add the onions and garlic and saute a couple of minutes until fragrant. Add the tomatoes chipotles and stock. Bring to a boil reduce heat cover and simmer about 2 hours until meat is tender. About 15 minutes before the end of cooking time add the nopales and sugar. Serve with warm corn tortillas.
|
flour beef stew meat onion garlic cloves diced tomatoes chipotle chiles in adobo nopales sugar
|
113,253 |
Hot Ryes
|
Preheat oven to 375 degrees. Mix first six ingredients together. Spread mixture on 24 slices of party rye bread. Bake for 10 to 15 minutes and serve promptly.
|
swiss cheese black olives green onion Worcestershire sauce mayonnaise
|
1,889 |
Chocolate Brownies in a Jar
|
Mix together flour baking powder and salt. Set aside. Layer ingredients in place before adding flour mixture. Be sure to wipe out the inside of jar with a dry paper towel after adding the cocoa powder. Instructions to attach to jar: Empty jar of mix into large mixing bowl. Use your hands to thoroughly blend mix. Add butter or margarine melted. Do not use DIET margarine. Add eggs slightly beaten. Mix until completely blended. Spread batter into sprayed 9 X 13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool completely in pan. Cut into 2 inch squares.
|
white sugar pecans all-purpose flour baking powder salt butter margarine eggs
|
461,743 |
Cherry Vanilla Slab Pie
|
Pulse flour butter shortening and salt in a food processor until crumbly. Whisk 1 egg with 2 tsp lemon juice and add enough ice water to make 2/3 cup. Add to the flour mixture and pulse until dough comes together. Form into oblong disk. Chill. Preheat over to 375. On a well floured surface roll dough into a large rectangle about 1/8 inch thick. Trim dough into a 12x18 rectangle. Carefully transfer dough to a parchment lined baking sheet. Stir sugar with corn starch and lemon zest until combined. Sprinkle half of the mixture evenly down the length of one side of the rectangle leaving a 1 inch border. Arrange cherries evenly over the sugar mixture. Whisk 1 tbsp lemon juice with vanilla drizzle evenly over the cherries. Sprinkle remaining sugar evenly on top. Fold dough over to cover the filling. Fold an additional 1/2 inch of dough from bottom layer over top layer along the edges; crimp with a fork to seal. Whisk remaining egg with a little water and brush all over the pastry. Slash 4 vent holes in top. Bake for 50-55 minutes or until golden brown. Cool completely. Optional Glaze: Blend icing sugar with milk until smooth. Drizzle evenly over the cooled pie.
|
all-purpose flour butter shortening salt eggs lemon sugar cornstarch vanilla extract cherries icing sugar milk
|
149,295 |
Mushroom and Herb Pilaf
|
Mix soy sauce and honey in a large dish and add mushrooms; stir to mix then cover and refrigerate for an hour. Preheat oven to 180 degrees celcius. Heat oil and butter in saucepan over medium heat; add finely chopped onion and cook until tender. Add rice stir well; add mushroom marinade & stock and stir well. allow to come to boil on medium heat. pour into 4 cup (1L) oven proof dish and cover with a tight fitting lid. bake for ~1 hr until rice is tender and liquid absorbed. stir through pepper salt herbs (leaves roughly chopped); sit for 5 minutes then fluff with a fork. serve hot.
|
soy sauce honey mushrooms olive oil butter rice mixed herbs
|
251,354 |
Ihop Buttermilk Pancakes
|
Place first 5 ingredients into a bowl add buttermilk oil and egg. With a spoon mix all ingredients and beat until smooth. Spray a griddle for frying pan with nonstick spray. Heat pan or griddle to medium low heat. Fry pancakes until small bubbles show on top before flipping pancakes. If batter is too thick add a little more buttermilk.
|
flour baking powder sugar salt baking soda egg buttermilk
|
378,212 |
Carne Asada Steak
|
squeeze juice over steaks and rub inches rub in garlic. Add remaining ingredients into a plastic bag and put in steaks turn to coat well and marinate over night for best results. Grill over medium heat until desired doneness.
|
limes garlic cloves red chile ground pepper ground cumin olive oil cilantro
|
98,028 |
Cornbread Topped Chili
|
Heat oven to 425 degrees. In large skillet brown onion beef and garlic. Drain off fat. Stir in olives pinto beans tomato sauce sugar and chili powder. Cook until heated through and bubbling; continue cooking for 15 minutes. Pour meat mixture into 9-inch square baking pan; set aside. In mixing bowl stir together 1 cup cheese cornmeal flour milk egg butter baking powder and salt. Spread cornbread mixture over meat mixture. Bake for 20 minutes or until a toothpick inserted in cornbread comes out clean. Remove from oven; sprinkle with 1 cup cheese.
|
onion ground beef garlic black olives pinto beans tomato sauce sugar chili powder cheddar cheese yellow cornmeal all-purpose flour milk egg butter baking powder salt
|
384,910 |
Lentil Burgers - Vegetarian
|
Combine lentils celery carrot water curry powder in a pan and bring to the boil. Reduce heat and simmer covered for approx 20 minutes or until the mixture has thickened. Remove from heat and cool. Stir in 2 cups of breadcrumbs. Shape the mixture into 8 burger patties. Toss them in the flour dip in the egg white and cover with the remaining breadcrumbs. Heat the oil in a non-stick pan. Add the burgers and cook until well browned on both sides. Season with salt and pepper to taste. Serve on a bun as a burger or as a meal with a salad on the side.
|
red lentil celery carrots carrots water curry powder all-purpose flour
|
353,243 |
Down on the Farm Vegetables
|
pre-heat oven to 350. combine soup and sour cream in bowl and stir in carrots. fold in zucchini and onion. toss stuffing mix with melted butter and spread half the mixture in bottom of 13X9 inch baking dish. spoon combined vegetables on top and sprinkle with remaining stuffing mix. bake about 40 min or until top is golden and crisp.
|
sour cream carrot zucchini onion herb seasoned stuffing mix unsalted butter
|
10,614 |
Refried Beans
|
In a large pan saute the onions and garlic to just translucent. Add the jalapenos and continue to saute until JUST beginning to brown. Add the beans 2 cans rinsed and drained two with juice. Bring to a boil reduce heat and simmer for around 1 1/2 hours adding beer as needed. You don't want the beans to dry out. If there's any remaining beer left drink it. Sometimes 2 cans are needed. Don't add salt until dish is done and taste first.
|
onions garlic cloves black beans beer
|
370,677 |
Kiwifruit Salsa
|
Mix all ingredients together. Chill until ready to use.
|
kiwi fruits tomatoes green chili green onions cilantro garlic clove oregano dried oregano
|
327,429 |
Lemon Chicken
|
Spray Crock pot with non-stick spray. Rub chicken cavity with poultry seasoning and side-down of chicken. Put lemon and garlic in chicken cavity. Put cut onion into chicken cavity. Rub top of chicken with poultry seasoning. Put chicken into crock pot and drizzle with olive oil. Sprinkle with pepper and parsley. Cook on low 7-8 hours or high for 5-7 hours.
|
whole chickens poultry seasoning lemon garlic cloves olive oil pepper parsley onion
|
97,208 |
Rice Pudding With Chai Spices
|
Stir milk rice sugar and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender stirring frequently about 45 minutes. Mix in ginger and spices. Spoon warm into bowls or chill in refrigerator for several hours.
|
arborio rice medium-grain white rice sugar salt crystallized ginger ground cinnamon ground cardamom ground allspice
|
107,757 |
Beef Burgers
|
Mix all ingredients together. Broil in oven or grill.
|
ground beef catsup mustard onion salt milk Worcestershire sauce
|
16,931 |
Chocolate Caramel Tart
|
To make the crust mix the flour sugar salt and lemon peel in a food processor. Add the butter followed by the egg yolk and vanilla. Process the dough it begins to hold together in clumps. Gather the dough and flatten into a disk and wrap in plastic wrap. Chill for at least 20 minutes. (You can also make the dough by hand by cutting th butter then mixing in the remaining ingredients but a food processor makes it easy.) Preheat oven to 400° F. Roll out dough and fit in a 9 or 10 inch tart pan. Pierce the surface of the crust all over with a fork to keep it from bubbly up during baking. Place tart pan with dough in the freezer for 10 minutes then bake for 15-20 minutes or until crust is golden brown. Cool on a wire rack. To make chocolate filling place cream in a heavy saucepan and bring to a boil. Remove from heat and stir in the chocolate. Continue stirring until chocolate is completely melted and mixture is smooth. Spread 1 1/4 cup of the chocolate filling inn the bottom of the tart crust. NOTE: If you plan on topping your tart with chopped nuts then put all the chocolate mixture in the baked tart crust. If you're not using nuts reserve the remaining chocolate for the top layer decoration. Chill the tart crust filled with chocolate for about 30 minutes. To make the caramel combine the sugar and water in a heavy saucepan and stir over medium heat until sugar dissolves. Increase the heat and boil the syrup until it becomes golden brown in color about 6-8 minutes. Remove the mixture from the heat and stir in the cream butter vanilla and salt. Be careful the mixture will bubble up. Return to the stove and cook for about 5 minutes stirring constantly. Chill for about 20 minutes. Spoon the caramel layer over the chocolate tart. If you're not using nuts put remaining chocolate in a pastry bag and pipe decorative squiggles (technical term) or designs over the surface of the tart. You can also randomly drizzle on the chocolate. If you're using nuts sprinkle the nuts over the caramel layer instead.
|
flour sugar salt lemons zest of unsalted butter vanilla extract bittersweet chocolate sugar water unsalted butter salt vanilla extract pecans
|
274,144 |
Hearty Chicken Soup
|
In a large stockpot or Dutch oven bring the chicken broth to a boil. Add the oats or barley and thyme. Return the soup to a boil. Reduce the heat to medium and simmer the soup uncovered until the oats are tender stirring occasionally about 30 minutes. In a large skillet heat 1 tablespoon of olive oil. Sauté the onion celery scallions and garlic over medium heat until translucent. Transfer the vegetables to the chicken broth. Add the chicken and simmer until heated through thinning with additional broth if desired. Season with salt and pepper. Garnish with parsley and serve.
|
low sodium chicken broth barley fresh thyme dried thyme olive oil onion celery ribs scallions garlic cloves fresh parsley
|
237,061 |
Whipped Cream
|
Pour the cream into a medium bowl and use an electric mixer to whip it. Add the sugar and vanilla. Beat it till stiff peaks just begin to form. * a lighter texture is better than one that is too stiff.
|
heavy cream sugar vanilla
|
415,737 |
Chai Cheesecake
|
Turn oven on at 375. Blend crumbs ½ cup sugar and soft butter cinnamon in a mixing bowl. Grease 10 inch spring form pan. Spread mixture on the bottom and halfway up the sides. Bake for 8 minutes at 350 remove from oven and set aside. Brew Chai tea bag in ¼ cup boiling water for 4 minutes (not any longer). Mix softened cream cheese sugar and cream or yoghurt until smooth. Add lightly beaten eggs flour Chai tea vanilla and lemon rind. Mix well. Pour into prepared baked pie crust and return to oven for 15 minutes at 350. Reduce oven to 325 and bake for 45-50 minutes more. Cool pie for ½ hour. Refrigerate for at least 5 hours. Garnish with orange or lemon rind curled around a stick of fresh cinnamon.
|
graham cracker crumbs cinnamon butter raw sugar cream cheese tea bag water raw sugar sour cream flour vanilla eggs lemons
|
318,340 |
Kurdish Bulgur Pilaf
|
Heat the oil in a large saucepan over medium-high heat. Add the scallions and bell pepper and stir-fry for 30 seconds. Add the tomato and basil and continue to stir-fry for 2 minutes. Add the bulgur and mix well. Pour in the boiling stock or water add the salt and mix well. Bring the liquid to a boil and then reduce the heat to low. Simmer uncovered until all the liquid has been absorbed about 15 minutes. Serve hot.
|
olive oil scallions red bell pepper tomatoes fresh basil leaf bulgur water salt
|
291,778 |
El Borincano
|
n cocktail shaker pour ingredients over ice shake and serve in a tall glass. Garnish with pineapple or orange slice if available.
|
light rum Amaretto Cointreau liqueur
|
393,461 |
Spicy Curry Pumpkin Soup
|
Melt butter in a 4-quart saucepan over mediium-high heat. Add onions and garlic and cook stirring often until softened about 4 minutes. Add spices and stir for a minute more. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat simmer for 10 to 15 minutes. Transfer soup in batches to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. (I use a hand blender instead to puree the soup right in the pot). With the soup on low heat add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy add more cream to cool it down. You might want to add a teaspoon of salt. Garnish with toasted pumpkin seeds and/or sour cream (optional).
|
unsalted butter yellow onions minced garlic cloves crushed red pepper flakes curry powder ground coriander ground cayenne pepper pumpkin puree chicken broth milk brown sugar heavy cream
|
233,338 |
Sun-Dried Tomato Cream Soup
|
Puree sundried tomatoes and 1 cup tomato juice in blender. Blend until smooth. Place the remaining cup of tomato juice and the blended mixture in a saucepan. Bring to a boil over medium high heat. Remove from heat add cream salt and pepper. Return to the stove and cook over low heat until soup is heated through. Do not boil. Garnish with basil and serve.
|
sun-dried tomato packed in oil tomato juice salt pepper basil leaves
|
534,444 |
Soup Free Green Bean Casserole
|
Wash the mushrooms then roughly chop them into small pieces. Mince the garlic. Begin preheating the oven to 350ºF. Heat a large skillet over medium then add the olive oil. Swirl to coat the surface of the skillet then add the mushrooms garlic and a pinch of salt and pepper. Sauté the mushrooms until they release all their moisture the skillet dries up again and the edges of the mushrooms begin to brown slightly (7-10 minutes). Add the butter and flour the skillet with the mushrooms. Continue to sauté for 2-3 minutes or just until the flour begins to coat the bottom of the skillet and turns golden brown. Whisk the vegetable broth into the skillet until all of the flour has dissolved off the bottom of the skillet. Allow the broth to come to a simmer as you whisk at which point it will thicken. When the liquid in the skillet has thickened whisk in the milk. Allow the mixture to return to a simmer after adding the milk then add the cream cheese (cut into small chunks). Continue to whisk and cook until the cream cheese has fully melted into the sauce. Taste the sauce and add another pinch of salt and pepper if needed. You want the sauce to be slightly over seasoned so the flavor doesn't get too diluted once the green beans are added. Remove the skillet from the heat and stir in the green beans (no need to thaw). The cold beans will thicken the sauce considerably. Transfer the beans and sauce to a 2-3 quart casserole dish. Top with the fried onions and transfer to the oven. Bake the Green Bean Casserole for 20-25 minutes or until heated through and the fried onions on top have browned slightly. Serve warm.
|
olive oil button mushrooms garlic cloves butter all-purpose flour vegetable broth cream cheese frozen green beans
|
240,111 |
Raspberry Zing Syrup
|
Bring all ingredients to a boil in saucepan and stir until sugar is dissolved. Reduce heat simmer uncovered for 20 minutes. Stir occasionally. Strain with a fine mesh sieve into bowl by pressing gently. Discard solids. If more than 1 cup syrup reduce by boiling. Cool then chill covered.
|
raspberries sugar raspberry vinegar water
|
273,704 |
Pumpkin Bread With Peanut Butter Chips
|
Grease and flour 3 loaf pans (8 1/2 x 4 1/2 x 2 1/2). In a medium mixing bowl combine flour sugar baking soda salt and cinnamon. Set aside. In a large mixing bowl blend pumpkin with oil water and eggs. Add the dry ingredients gradually until well blended. Stir in the chips nuts and raisins. Pour into loaf pans and bake at 350 degrees for 50-60 minutes until cake tester comes out clean.
|
flour sugar baking soda salt cinnamon pumpkin water eggs walnuts raisins
|
13,181 |
Crock Pot Brisket
|
Mix all ingredients except for the brisket. Place the brisket into the crock pot and pour the cola mixture over the meat. Cook on high for 8 hours or overnight on low. Slice and serve.
|
beef brisket mustard ketchup fresh ground pepper paprika
|
23,079 |
Real Good Pickled Beets
|
Strain and save juice from can of sliced beets. Set beets aside. In a medium sized pan melt butter. Add flour and cook slowly stirring constantly to form a smooth paste. Add juice from beets vinegar and sugar. Cook until thickened; add beets and cook on very low heat for about 5 minutes. Cool; refrigerate till cold.
|
beets butter flour vinegar brown sugar
|
159,353 |
Confetti Couscous
|
Prepare couscous according to package directions. Let come to room temperature. Fluff couscous with a fork. Add cheese onions and tomatoes. Sprinkle with salt and pepper. Enjoy!
|
grape tomatoes green onions couscous boiling water kosher salt sea salt fresh ground black pepper
|
151,412 |
Mussels in White Wine Sauce for the Weight Watcher
|
Begin by boiling the water for the pasta. As soon as you put the water on to boil clean mussels under cold water removing all beards. Sauté the onions and garlic in the oil until translucent. When translucent add the wine and bring to a boil. By this time the water for the pasta will be ready so just add the pasta to the water. When the wine comes to a boil lower the heat to a smimmer add the mussels and cover. Cook about 10 minutes until the shells open. Drain the pasta and place in a serving bowl. Pour the mussels and the juice over the pasta. Garnish with parsley.
|
mussels garlic cloves onion olive oil parsley crushed red pepper flakes whole wheat pasta
|
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