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17,168 |
Frozen Daiquiris
|
Mix together and freeze 8 to 9 hours in plastic (Tupperware) bowl. Transfer to punch bowl. Let it become slushy.
|
ight rum
|
90,427 |
Tiny Whole Mustard Pickles
|
Pack 4 sterilized quart jars with cucumbers (well scrubbed and dried). Cover with solution made of ingredients. Seal and turn jars upside down. The next day turn each jar upright. Repeat for 4 days and store in cool dark place.
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cucumbers salt sugar ground mustard vinegar water
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537,573 |
Cherpumple Cheesecake Pie-Scraper
|
—Special Equipment—. You will need between three and six 6” round tart forms a leaf-shaped cookie cutter and paint brushes to make this recipe. —Make Your Pie Dough—. Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creaming then add the confectioners’ sugar and beat on low until incorporated. In a separate bowl combine the flour ground almonds salt and spices and whisk to mix thoroughly. Add the flour mixture to the butter all at once and mix on low. Mix only until the flour is just incorporated because over-mixing could lead to tough crusts that shrink down in the oven. A little shrinking is fine but too much and you’ll have differently-sized pie layers which could make stacking difficult. Wrap the dough in plastic wrap and let rest in the refrigerator for 20-30 minutes then split the dough into quarters. Split each quarter into three for a total of 12 pieces of dough. Wrap each piece in plastic wrap and place back in the refrigerator. —Form & Bake Your Pie Shells—. Preheat the oven to 350°F Line two half-sheet pans with baking paper and place two (or if you can fit them comfortably three) of your tart molds on each. Dust your counter surface with a light sprinkling of flour. Using a rolling pin roll your first piece of dough into as round a shape as possible with a thickness of about 1/8th of an inch. Carefully pick it up (I use a large flat spatula that I also use for moving delicate cake layers around) and rest the dough on the form gently using your fingers to nudge and nestle it into place. Cut away the excess dough from the top of the form using a small sharp paring knife. Continue until you’ve prepped all the tart forms on your two sheet pans. Place the sheets in the refrigerator for about 30 minutes to let the dough rest. Then prick the base of the dough all over with a fork to keep bubbles from misshaping the dough in the oven. Place a square of parchment paper over each tart and weigh down the dough with beans or baking beads. Bake for 10 minutes then remove the parchment papers and weights and bake the shells for another 2-3 minutes until the tarts are a nice very light toasty brown. Take the crusts out of the oven and allow to come to room temperature. Remove the baked shells from the molds and set aside then repeat with your remaining dough until you have all twelve shells baked. Now you’re ready to make your fillings! —Prep for All Fillings—. Divide the water into three small bowls each with 1/4 cup cold water in it. Sprinkle 2 1/2 teaspoons gelatin over each and set aside to bloom. —Prep for the Cherry Filling—. Place your cherry jam in a small saucepan and heat until bubbling. Mix in one bowl of bloomed gelatin stirring for 1-2 minutes until it melts completely. Place the jam in a small bowl and set in the refrigerator to cool. —Prep for the Pumpkin Filling—. Technically you don’t have to cook canned pumpkin but since we’re adding some sugar it’s best to heat it until it starts to bubble add in the brown sugar cinnamon nutmeg and one bowl of gelatin and cook down for about 5 minutes. Place in a medium bowl in the refrigerator to cool. —Prep for the Apple Filling—. Peel your apples and then chop the flesh into small chunks. Add them to a saucepan with your sugar and cinnamon and cook over medium for about 10-15 minutes until the apples have released their water and start to fall apart in the pan. Squeeze in the lemon and add the last bowl of gelatin and mix to combine. Place in a medium bowl in the refrigerator to cool. —Prepare the Cheesecake Base—. Place the cream cheese in the bowl of your stand mixer and beat on medium speed with the paddle attachment until smooth. Add the condensed milk and continue beating another 20 seconds or so until the mixture is homogenous. Pour into a medium bowl and set aside. Pour your cold cream into the bowl of your stand mixer and fit it with the whisk attachment. Whip at medium-high speed until soft peaks form. —Finish the Fillings—. Make sure the fillings are at room temperature at the very warmest. If any have started to set up in the refrigerator pop it in the microwave for a few seconds to loosen it without making it warm. Fold the cherry jam into 1/3 of the cheesecake base the sweetened pumpkin into 1/3 and the apple compote into 1/3. Using a large spoon dollop each filling into 4 tarts and use an offset spatula to smooth the filling out. You will have some of each filling left over! With your leftover filling set each flavor aside in its own Tupperware or bowl covered in plastic wrap. —Layer the Pies—. Begin by placing a cake board or plate on a turntable and spreading a dab of any type of filling in the middle to secure the base. Place one of your filled set pies on top of the board making sure it’s centered. This next step is a little nerve-wracking the first time but because of the sturdiness of this crust and the gelatin in the filling these “pie-scraper” towers are actually surprisingly stable! To stack for ultimate stability use an offset spatula to spread a little of whichever flavor of filling you’re stacking on top of to add some fresh mousse to the top. Place the next pie layer directly on top of that fresh mousse which will stick to the bottom. Make sure the layers are lined up as perfectly as possible before moving on to stack the next layer! When you reach the final layer no need to add any more filling to it unless it really started to dip down as it. I stacked in the following order: pumpkin-apple-cherry-pumpkin-apple-cherry etc. However you can and should stack however you like. You will have filling left over but rejoice! It is super delicious served on its own as a yummy cheesecake mousse. Wrap the layered pie in plastic and put it in the refrigerator at least overnight at most for 48 hours. It’s okay if some of the pie layers crack a little on the sides overnight—as the filling sets it contracts which can cause the weight to shift and these fractures can appear. It’s alright though the structural integrity is sound as long as you slice and eat the layered pie within two days. —Make the Leaf Decorations—. Preheat your oven to 350°. Line a half-sheet baking pan with parchment paper. Remove your leftover dough scraps from the refrigerator and place on a countertop lightly dusted with flour. Roll out your dough to 1/8th inch thickness and use your leaf cookie cutter to cut out as many leaf shapes as you can. Paint orange yellow and red gel colors onto the leaves then place in the oven for about 2 minutes to set the color. While the color is setting crack an egg in a bowl and add two tablespoons water. Whisk to combine creating an egg wash. Remove the leaves from the oven and use a pastry brush to coat each leaf in egg wash. Place the sheet back in the oven and bake the leaves for an additional 8-10 minutes until the bottoms of the cookies are a nice toasty golden color. Allow the leaves to cool on a rack and marvel at their pretty shine! If you want to go the extra extra mile dip a very thin brush into black gel color and add veins and an outline to each leaf. —Decorate the Layered Pie—. At most about an hour before serving melt a handful of white or dark chocolate chips and set aside. Remove the pie from the refrigerator and use a small knife or spatula to spread a little chocolate on the back of each leaf then hold it up against the side of the pie to allow the chocolate to cool and adhere the leaf. I lined my leaves up around the bottom and reserved two for the top but depending on how many you make and what size they are you can decide to create a pretty cascade of leaves pile them up on the top of the pie or anything else you can imagine! Whip a cup of cream with 1/2 cup powdered sugar and use a large start tip to pipe cream swirls on top of the pie. Then combine 1 cup powdered sugar with a tablespoon of water and slowly mix in more water 1/2 teaspoon at a time until you reach a pourable consistency. Add a few drops of purple and a drop of red food gel to get a deep berry color. Put the glaze in a squeeze bottle or use a spoon to create drips down the sides of the pie. —Slice & Serve—. Using a large sharp kitchen knife slice into the top up to the center point of the cake and push the knife straight down. You may feel some resistance but persevere! Make sure you’ve cut all the way down to the board. It is important to keep this pie cool at all times especially once you start cutting pieces out of it because it will become less stable at room temperature. Just make sure if you don’t finish it at once you wrap it up in plastic again and put it back in the fridge!
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unsalted butter powdered sugar eggs all-purpose flour salt cinnamon nutmeg ground ginger cold water gelatin pumpkin brown sugar cinnamon nutmeg apples sugar cinnamon lemon cream cheese sweetened condensed milk heavy cream white chocolate chips egg heavy cream powdered sugar
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508,673 |
Tuna and White Bean Salad
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Drain tuna reserving 1 tablespoon oil. In small bowl whisk together oil vinegar and mustard. In medium bowl combine remaining ingredients. Toss with dressing to coat.
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tuna in olive oil red wine vinegar Dijon mustard white beans celery red onion parsley dried rosemary
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150,728 |
Meatballs from the Disantos
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Place breadcrumbs in large bowl add milk to moisten. Set aside. Add shallot amd parsley to breadcrumb mixture along with beef pork eggs garlic powder and cheese. Season with salt and pepper. Using your hands mix until well combined but not over mixed. Lightly coat hands with olive oil. Roll meat mixture into 1-inch balls. Place meatballs on a baking sheet lined with parchment paper. Heat 1 inch olive oil in a large skillet over medium heat. Cook meatballs in batches until browned on all sides 3-5 minutes. Transfer meatballs to a baking sheet lined with papertowels. Let drain.
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milk shallot fresh parsley leaves ground beef ground pork eggs garlic powder parmigiano-reggiano cheese coarse salt black pepper olive oil
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60,143 |
Fried Rice
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Beat eggs with ¼ tsp salt. Heat 2 Tbls peanut oil in large skillet over medium heat 1 minute. Pour in beaten eggs. Stir continuously until eggs are cooked dry and separated into small pieces. Remove eggs and set aside. Heat 3 Tbls peanut oil over medium heat 1 minute. Add green onions and rice. Stir-fry 5 minutes. Add chicken broth remaining salt and soy sauce. Stir to mix well. Stir in cooked eggs pepper and sesame oil and cooked pork (if desired).
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eggs salt green onion cooked rice chicken broth soy sauce pepper cooked pork
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7,284 |
Orange Potato Bread
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In large bowl sift together flour sugar baking powder baking soda and salt. In small bowl beat together egg oil orange juice orange rind and vanilla. Stir in prepared potatoes. Add orange mixture all at once to dry ingredients and stir to mix well; sift in nuts. Turn into greased 9x5x3 loaf pan. Bake in 325 oven 60 min. until cake tester inserted comes out clean. Cool 10 min. Remove from pan and cool completely.
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all-purpose flour baking powder salt sugar baking soda egg vanilla potato
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364,755 |
Grilled Cheddar, Bacon, and Avocado Sandwiches
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Preheat oven to 400°F Cook bacon in the oven on a baking sheet with sides turning strips over once 12 minutes or until crisp. Drain on paper towel. Place half the cheddar cheese on half the bread slices. Neatly arrange tomato slices bacon strips and avocado slices on top of cheese then top with remaining cheese slices and bread. Heat 2 large heavy skillets or a griddle over medium-low heat. Carefully spread both sides of each sandwich with butter. Grill sandwiches pressing down frequently with the back of a spatula until bread is crisp and toasted to an even golden color and cheese is melted about 2 minutes per side. Serve immediately cutting sandwiches diagonally into halves.
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bacon cheddar cheese tomatoes Hass avocado unsalted butter
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310,418 |
Ultimate M & M Cookies
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In a large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla. In a medium bowl combine flour baking soda and salt; blend into creamed mixture. Stir in M&M's (and nuts if using). Drop by heaping tablespoonfuls about 2 inches apart onto ungreased baking sheets. Bake 10-12 minutes in a 350F oven. (They should be lightly browned and centers still soft. Do not overbake or they will become flat and crisp after cooling). Cool 2 minutes on cookie sheet and then transfer to wire racks to cool completely. Store in an airtight container.
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butter granulated sugar light brown sugar egg vanilla all-purpose flour baking soda salt
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282,473 |
Really Delicious Turkey Burgers
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Wash hands well. In a mixing bowl mix the ground turkey bread crumbs onion egg whites parsley garlic salt and pepper with your hands. Shape into 8-12 burgers. Heat a grill pan or nonstick skillet sprayed with cooking spray over medium heat. Grill turning once to an internal temperature of 180 degrees F (85 degrees C). Serve on buns with toppings you prefer.
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ground turkey onion fresh parsley garlic clove salt ground black pepper lettuce tomatoes onion
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31,908 |
Steak and Penne Salad
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Cook pasta according to package directions. Drain rince and cover to keep warm if serving warm. Meanwhile in a large skillet heat 1 tablespoon oil over medium-high heat. Add steak and onion and cook 4 to 5 minutes or until steak is browned stirring occasionally. Remove from heat. In a large bowl combine mayonnaise sour cream horseradish salt black pepper and remaining 3 tablesoons oil; mix well. Add cooked pasta beef mixture broccoli and tomatoes. Toss until well combined and serve.
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penne pasta red onion mayonnaise sour cream salt black pepper broccoli florets plum tomatoes
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145,174 |
Spinach Salad With Warm Gorgonzola Dressing
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In a small bowl whisk together all dressing ingredients season with salt and pepper to taste; set aside. Place the baby spinach in a large glass bowl and toss with black pepper and a small amount of salt (or omit the salt). Arrange the sliced mushrooms sliced onions and olives on top (you can cover and chill while making the bacon and warmed cheese mixture). In a frypan cook the bacon pieces until crisp; remove to a paper towel and pour off all but 2 tablespoons bacon drippings. Reduce the heat to low. Add in the cheese whipping cream and the wine vinegar/Dijon mixture; stir until cheese has melted and the mixture is smooth (DO NOT BOIL!). Pour the warm dressing over the salad or serve on the side. Sprinkle with cooked bacon.
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fresh mushrooms red onion black olives bacon gorgonzola white wine vinegar Dijon mustard honey
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137,178 |
Bread Machine Multigrain Bread
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In bread machine pan place all ingredients in order suggested by manufacturer. Select basic bread setting. Select desired crust color and 2 lb. loaf size if available.
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water molasses salt bread flour whole wheat flour quick-cooking oats wheat germ cornmeal active dry yeast
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284,764 |
Grilled Chicken With Pineapple Relish (Low Fat)
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In a small bowl combine 1/2 tsp of the cardamom the salt and black pepper. Rub both sides of chicken with oil; sprinkle evenly with spice mixture. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170°F) turning once. For relish in a medium bowl combine pineapple sweet pepper cilantro (or parsley) lime juice green onion jalapeño pepper and the remaining 1/4 teaspoon cardamom. Serve chicken with relish. If desired garnish with herb sprigs.
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ground cardamom salt ground black pepper boneless skinless chicken breast halves olive oil fresh pineapple fresh cilantro parsley lime juice green onions
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126,053 |
Old Fashioned Boiled Sultana Cake
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Place butter sultana's sugar and water in saucepan bring to the boil cover and let simmer for 3 minutes. Allow to cool. Add the eggs one at a time then sifted flours and baking powder. Mix pour into a lined 7\" x 8\" (18 x 20cm) square tin. Bake at 180 celcius or until a skewer comes out clean.
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margarine sultanas sugar baking powder water eggs self raising flour plain flour
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326,208 |
Tartar Sauce
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ix all ingredients together and chill for atleast 1 hour before serving.
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mayonnaise fresh parsley dried parsley onions Worcestershire sauce lemon juice
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421,299 |
Wedding Lasagna
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Heat olive oil in a large dutch oven (no stainless saucepan). Add onions and garlic; saute until lightly browned. Add sausage and beef and cook until browned. Add tomato puree salt & pepper bay leaf oregano and parsley; cover and simmer over low heat for 2 hours. Add tomato paste and continue simmering uncovered over low heat stirring occasionally for 1 hour or until thickened. Layer lasagna pan with sauce 1/3 noodles 1/3 mozzarella cheese 1/3 parmesan cheese salt & pepper. Combine 1 cup ricotta with egg & parsley and layer on top. Add more sauce and repeat layers ending with sauce and a dusting of parmesan cheese. Bake at 350 degrees for 45 minutes.
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olive oil garlic cloves onion hot Italian sausage lean ground beef tomatoes salt pepper bay leaf oregano parsley tomato paste ricotta cheese mozzarella cheese parmesan cheese egg parsley
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537,150 |
Super Easy Peanut Butter Chocolate Chip Cookies.
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Preheat oven to 325 f. Combine peanut butter and Nutella. Add sugar. Add egg. Mix until egg is not visable. Roll dough into balls. Place on a cookie sheet. Bake 18-20 minute. Cool for 10 minutes. Enjoy!
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peanut butter sugar egg
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47,806 |
Warmed Chicken Sandwiches - Crock Pot or Oven!
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Mix all ingredients& place in baking dish. Bake @ 350° until browned approximately 1 hour OR place in slow cooker on low for several hours. Serve on rolls.
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chicken broth celery onion
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118,102 |
Carbonara Sauce
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Sauté onion garlic and prosciutto. Mix cream eggs and S&P together. Mix all together and bring to boil. Add parmesan and stir until melted. Mix in cooked pasta and serve with parmesan.
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onion garlic prosciutto eggs parmesan cheese pasta
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406,538 |
Sweet Potato Cornbread With Dried Cranberries
|
Preheat oven to 375 degrees. Bake sweet potatoes for 1 to 1 1/2 hours or until tender. Let cool peel and mash. Grease and flour two 8 x 4 x 3 inch metal loaf pans knocking off any excess flour. Preheat oven to 375 degrees. In a large bowl stir together flour cornmeal brown sugar baking powder baking soda and salt. Whisk together the buttermilk melted butter and eggs and add to flour mixture. Stir until just combined. Stir in the chopped cranberries. Divide the batter between the pans smoothing the tops and let stand for 10 minutes. Bake at 375 until the tops are pale golden the sides pull slightly away from the pan and a tester inserted in the center of a loaf comes out clean about 35 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the loaves from the pans and cool completely on the rack.
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sweet potatoes wheat flour cornmeal brown sugar baking powder baking soda salt ground nutmeg buttermilk unsalted butter eggs dried cranberries
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391,872 |
Coffee Velvet
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In small saucepan soften gelatin in cold water. Add hot coffee 2 T sugar and the evaporated milk. Heat to just below boiling stirring to dissolve gelatin and sugar. Beat yolks in small bowl and add small amount of hot milk mixture a tablespoon at a time (about 4 T total) to them beating until smooth. Pour yolk mixture into hot milk in pot and keep stirring until it thickens slightly. DO NOT allow to boil which will cook the egg. Better to undercook than overcook. Stir in vanilla extract and cool mixture to room temperature by chilling in freezer for about half an hour. Stir occasionally so it doesn't set. Beat egg whites with remaining 4 T sugar until you have a slightly stiff meringue. Pour cooled coffee mixture into meringue and beat until smooth and all the meringue is incorporated. Pour into 8 small dessert bowls and chill until firm.
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unflavored gelatin cold water sugar evaporated milk vanilla extract eggs
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77,676 |
Mini Cheese and Meatballs
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Preheat oven to 450*. Mix ground beef with all the ingreients except cheese. Mold 1 TBS meat mixture around a cube of cheese. Bake at 450* for 7-10 minutes or until meat is nicely browned on the outside.
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ground beef egg catsup Worcestershire sauce prepared mustard salt fresh ground pepper cheese
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540,587 |
Piña Colada Sangria
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In a pitcher combine white wine pineapple juice seltzer and coconut rum. Add pineapple chunks and maraschino cherries. Stir and chill before serving.
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white wine seltzer water pineapple maraschino cherry
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432,961 |
Cinnamon Sweet Potato Fries
|
Preheat oven to 350 degrees F. Peel sweet potatoes and then slice into French fry style sticks. Line a jelly roll pan with a sheet of baker's parchment paper. Toss sweet potato fries in a bowl with olive oil to coat sweet potatoes. Lie sweet potato fries on to the parchment paper. Sprinkle with salt. Use 1.5 teaspoons worth of cinnamon and sprinkle sweet potato fries. Bake them for 20 minutes then turn them over. Sprinkle salt and remaining cinnamon on the fries. Bake them for an additional 30 minutes. Serve and enjoy!
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sweet potatoes extra virgin olive oil cinnamon salt
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482,519 |
Pasta Salad With Tahini Dressing
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toss pasta with veggies mix up dressing pour over and toss chill or serve.
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penne pasta cucumbers cherry tomatoes avocado red onion radishes yogurt tahini lemon juice pepper
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276,525 |
Peanut Butter Balls
|
Melt margarine and peanut butter over medium heat. Add vanilla. Place sugar in a large bowl. Pour peanut butter mixture over the sugar. Mix well. Roll into small balls (about 1 inch). Chill in freezer until balls are firm. Melt wax in a double boiler. Add chocolate chips stirring until melted. Dip balls into chocolate. Cool on wax paper.
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margarine confectioners' sugar peanut butter vanilla
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454,492 |
Turkey Caesar Burger
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Split hoagie sub spray butter on one side of sub and place on grill for toasting. After toasting remove. Spread mayo on both sides of sub. On bottom part of sub layer lettuce tomato and onion. Drizzle italian dressing on both sides and set hoagie aside. Grill burgers and add swiss slices on each burger before removal of grill and place on hoagie. Place pastrami on grill and grill for about 30 seconds to 1 minute-flipping on both sides to cook evenly. Place pastrami ontop of cheeseburgers. Assemble sandwich together-press together to get the flavors together! Cut in half and serve!
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mayonnaise lettuce tomatoes cheese slices
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442,164 |
Spicy Lime Grilled Prawns
|
Place the prawns and lime zest in a large non-metallic bowl. Place the lime juice chile pepper garlic ginger and onion in a food processor or blender and process until smooth. You may need to add a little oil to facilitate blending. Pour over the bowl of prawns and stir to coat. Cover and refrigerate for 4 hours. Preheat grill for medium-high heat. Thread prawns onto skewers piercing each first through the tail and then the head. Brush grill grate with oil. Cook prawns for 5 minutes turning once or until opaque.
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limes fresh green chilies garlic cloves onion
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299,019 |
Coffee Custard Charlotte
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Spray 10-inch-diameter 3-inch-high stainless steel bowl with nonstick spray. Line bowl with plastic wrap allowing 3 inches of plastic to hang over sides. Stir 2 cups of boiling water and 2 tablespoons of coffee crystals in medium bowl until crystals dissolve. Refrigerate coffee until cold. Quickly dip each ladyfinger into cold coffee to moisten. Starting at bottom of prepared bowl arrange moistened ladyfingers over bowl to line interior completely. Transfer ladyfinger-lined bowl to refrigerator. Stir remaining 1/4 cup of water and 1/4 cup of coffee crystals in large bowl until crystals dissolve. Set aside to cool slightly. Add milk and both pudding mixes to cooled coffee. Beat until well blended. Set aside for 10 minutes or until pudding thickens. Gently fold whipped topping into thickened pudding. Spoon mixture into bowl covering ladyfingers completely. Fold plastic overhang atop pudding to cover. Refrigerate charlotte 8 hours or overnight. To Unmold: Fold back plastic from atop charlotte. Invert large plate or serving platter atop charlotte in bowl. Holding plate and bowl together invert charlotte onto plate. Remove bowl and carefully peel plastic wrap away from charlotte. Drizzle with chocolate syrup and serve.
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boiling water instant coffee crystals instant coffee crystals ladyfingers vanilla instant pudding mix vanilla instant pudding mix
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381,596 |
Crock Pot Kalua Pork
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Cut slits in pork and rub with salt garlic & liquid smoke or soy sauce. Wrap in plastic and let in rest overnight in the fridge. 10-12 hours before serving place in crockpot. Add an inch of water. Turn crockpot on low and leave it to cook for 10-12 hours flipping pork over halfway through. Remove from the crockpot and shred with two forks. Eat as is or on a sandwich or even stir fried quickly with some shredded cabbage!
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liquid smoke garlic cloves salt
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89,531 |
Jamie Oliver's Cajun Spicy Rub
|
ound all the ingredients together in a mortar and pestle huntil you have a powdery consistency and rub all over your chosen meat.
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paprika cayenne pepper black peppercorns garlic dried oregano salt
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259,473 |
Herbed Asparagus
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Cut root ends off of asparagus. Lightly steam asparagus until brightly green and tender to touch but still slightly firm. Place on platter or in a casserole dish. Pour white wine vinegar over. Sprinkle the herbes de provence and season with salt. Toss to coat evenly.
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asparagus white wine vinegar salt
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109,561 |
Kickin' Blue Cheese Prime Rib Sauce
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Combine all ingredients at least an hour before serving for best flavor. Enjoy.
|
heavy cream sour cream blue cheese sugar cayenne
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419,570 |
Sushi Gone Wild
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Cook rice according to the package. After that’s done add the vinegar and sugar and cook for about a minute. Transfer it into a bowl and refrigerate it for a little bit. Spread the rice over the nori and sprinkle the veggies down the middle. ROLL ROLL ROLL! Eat.
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sushi rice brown rice red wine vinegar red cabbage tofu green onion
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473,753 |
Fresh Baked Pita Chips
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Preheat your oven to 400 degrees. Cut each slice of pita into 8 triangles (scissors are the easiest tool here). Place the slices on cookie sheets lined with parchment paper. Spray with cooking oil spray. Sprinkle with kosher salt. Flip and repeat. Bake for 4 minutes. Flip and bake for 4 more minutes or until crispy. Enjoy with your favorite hummus or dip!
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osher salt
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522,231 |
Vietnamese Ramen Salad
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Combine cabbage green onions parsley and coarsly crumbled uncooked ramen noodles. Whisk together sugar salt black pepper olive oil vinegar and flavor packet from ramen noodle soup. Pour dressing over salad and toss to combine. Chill at least 2 hours (even better overnight) before serving. Add slivered almonds just before serving.
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green cabbage green onions fresh curly-leaf parsley sugar salt black pepper olive oil
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8,973 |
Spinach in Spicy Yoghurt (Palak Raita)
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Clean and wash spinach. Discard the stems. Steam over low heat until tender. Drain well and chop finely. Heat oil in a small pan. Fry mustard seeds until they start spluttering. Then add cumin fenugreek and corriander seeds. Stir well. Fry until fenugreek (methi) seeds turn golden brown. Remove from heat. Add red chilli powder and salt. Cool slightly. Stir in yoghurt. Mix well. Add spinach. Mix thoroughly. Chill. Sprinkle little corriander powder on top. Serve chilled.
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spinach plain yogurt black mustard seeds cumin seed fenugreek seeds red chili powder salt
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157,628 |
Hawaiian Turkey Burgers
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Drain the pineapple reserving 1/4 cup of the juice and set the pineapple aside. In a bowl combine the bread crumbs onions red pepper soy sauce salt and pineapple juice. Crumble the turkey over the mixture and mix well but do not overmix. Grill covered over medium heat for 3 minutes on each side. Brush with teriyaki sauce. Grill 4-6 minutes longer on each side or until meat is no longer pink. Grill pineapple slices for 2 minutes on each side basting with teriyaki sauce. Serve on buns and top each burger with a pineapple slice.
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pineapple green onion reduced sodium soy sauce salt
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243,648 |
Banana Muffins (Low Fat)
|
Spray 16 muffin cups with nonfat cooking spray. In a medium bowl combine flour sugar baking powder baking soda salt and cinnamon. In a large bowl using a wire whisk beat Egg Beaters. Stir in mashed bananas milk and corn syrup. Add flour mixture; stir until blended. Spoon into muffin cups. Bake at 400°F for 22-25 minutes. Cool 5 minutes in pan. Per sugar serving: 148 cal. 0.6g fat (4%) 0mg chol. 1g fiber 4g pro. 33g carb. 117mg sod. Per W&L serving: 132 cal. 29g carb. Butter Busters by Pam Mycoskie.
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whole wheat flour white flour sugar baking powder baking soda salt cinnamon Egg Beaters egg substitute bananas skim milk light corn syrup
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108,465 |
Chess Pie
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Stir together all ingredients until blended and pour into pie crust. Bake at 325 degrees for 45 minutes or until golden brown (Center should be jiggly but not runny- pie will firm as it cools).
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butter sugar eggs all-purpose flour cornmeal lemon juice vanilla
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212,103 |
Mockamole
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Place peas in a strainer and run hot water over them until they are thawed. Transfer to a food processor and pulse until very smooth. Add 1/4 of one avocado salt and the juice of one lemon or lime. Transfer mixture to a bowl. Coarsely mash in the rest of the avocado (if should be chunky). Stir in tomato and onion. Taste and add in more juice or salt if needed.
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Hass avocadoes salt lime juice of tomatoes onion cilantro
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516,275 |
Coconut Chocolate Bars - Low Carb
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Mix coconut with coconut cream 1/2 t vanilla and 1/2 packet of stevia. Place on cooike sheet lined with parchment paper and form into 4 x 6 inch rectangle. Place in freezer 2 hours until frozen solid. Meanwhile melt coconut oil until liquid. Add cocoa 1/2 packet of Stevia 1/2 t vanilla. Mix well on low heat for about 2 minutes. Let cool to room temperature but still liquid. Cut frozen coconut into 5 bars. Dip bars into cocoa mixture and place back on parchment paper lined cookie sheet. Allow to harden in refrigerator.
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unsweetened coconut stevia vanilla coconut cream coconut oil
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445,860 |
Baked Mozzarella Wrapped in Prosciutto
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Preheat oven to 180C/160C fan forced. For each mozzarella lay 2 slices of prosciutto on a flat surface side by side slightly overlapping and top with a basil leaf and a few slices of garlic (reserve a few slices to make dressing) and then top with mozzarella wrap prosciutto to enclose and secure with a toothpick. Season with pepper and place on a baking tray and bake for 3 to 4 minutes or until mozzarella soften slightly and remove from oven and cool slightly and then remove toothpicks. Meanwhile blend extra basil and reserved garlic in a food processor until finely chopped with a motor running gradually add oil and process until smooth and season with salt. Spoon basil sauce onto serving plates and top with mozzarella parcels.
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prosciutto basil leaves basil leaves garlic cloves fresh mozzarella balls olive oil
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489,327 |
Porketta
|
Butterfly the pork roast (slice in half lengthwise to within about 1-1/2 inches of the uncut edge). Open the roast like a book and slice a bit more in the center if needed so it lies flat all the way across. Lightly score the meat in a cross-hatch pattern to maximize surface area for seasoning. Combine olive oil salt pepper garlic fennel seed and fresh parsley in a small bowl. Mix well. Spread half the seasoning goo on the outside of the roast then flip and spread the remaining goo on the inside (the scored side). Spread the chopped fresh fennel in the right half of the inside (scored) side of the roast spreading out to within a half inch of the edges. Fold the left side over the right (close the book!) and carefully pick up the roast and set it in an oiled 3-quart slow cooker insert. If you like you can tie the roast with cotton kitchen twine (I rely on the smallish slow cooker to keep the roast together but if you want absolute certainty or are using a larger pan by all means tie it up!). Let the roast marinate overnight in the fridge (up to two days). When ready to cook splash about an inch of good white wine in the bottom of the slow cooker. Cook for 6-7 hours on low. (Alternately you could roast it at 325 for probably 2 to 2-1/2 hours -- I don't have an exact time since I use the slow cooker but since you managed to find this recipe I'm confident you can look up a cooking time chart and figure that out too!). Once cooked carefully transfer the meat to a large plate and shred. Set aside while you make the gravy. To make the gravy pour the drippings out of the slow cooker insert and into a wide shallow pan (a 10- or 12-inch skillet works marvelously for this). Heat skillet over medium high heat till liquid is simmering. In a small bowl combine the flour with a few spoonfulls of the heated drippings whisking to remove any lumps. The mixture should resemble runny paste. Once mixture is lump-free whisk into the rest of the drippings and cook at a simmer stirring constantly for 4-5 minutes till thickened. Add wine (water works too) to achieve the desired consistency (I add about 1/4 cup but the amount will vary depending on how much drippings your roast gave you). You will want to taste-test to make sure the gravy doesn't taste \"floury\" (if it does cook it a bit longer). Serve the hot meat in open-faced sandwiches on good bread. Serve the leftovers hot or cold on buns.
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boneless pork shoulder olive oil sea salt fresh ground black pepper garlic cloves fennel seeds flat leaf parsley fennel bulb white wine water flour white wine water
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219,229 |
Sweet and Savory Baked Chicken With Pineapple and Tarragon
|
Preheat oven to 425°F Chop 2 sprigs of fresh Tarragon and combine in bowl with 1 tsp salt and 1/4 tsp ground pepper. Rub mixture all over chicken. Transfer to larger roasting pan you can refrigerate this up to 24 hours before baking. Put pineapple chopped shallots rice wine vinegar sugar and 1/2 tsp salt into food processor. Mix until slightly chunky. Spread pineapple mixture over chicken and then add remaining Tarragon sprigs and sliced shallots to roasting pan. Bake chicken basting with pan juices occasionally until skin is golden about 50 minutes.
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fresh tarragon coarse salt ground pepper roasting chickens fresh pineapple shallots sugar
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101,677 |
Spooky Eyeballs
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Cut the eggs in half and scoop out the yolks. In a bowl mash the yolks with the cream cheese. Fill the eggs with the cream cheese mixture and push an olive into the middle of each one. Dip a wooden toothpick into the foodcolouring and draw bloodshot veins onto the cheese mixture running from the olive to the outside.
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hard-boiled eggs cream cheese
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282,786 |
Texas Caviar
|
Mix all ingredients together. Cover and refrigerate overnight. Serve with chips.
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black beans black-eyed peas white corn Rotel Tomatoes onion
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526,381 |
Caramel Italian Cream Cake
|
For the Cake: Preheat oven to 350°. Place shaved coconut in a single layer in a shallow pan. Place pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant stirring halfway through. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars beating well. Add egg yolks 1 at a time beating until blended after each addition. Add vanilla beating until blended. Combine flour and baking soda; add to butter mixture alternately with buttermilk beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut. Beat egg whites at high speed until stiff peaks form and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks and cool completely (about 1 hour). Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake. QUICKE CARAMEL FROSTING: Bring first 3 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat whisking constantly (about 7 minutes). Stir in cream and bring to a boil; remove from heat. Pour into bowl of a heavy-duty electric stand mixer. Gradually beat in powdered sugar and vanilla at medium speed using whisk attachment; beat 8 to 12 minutes or until thickened. Use immediately. Test Kitchen Tip: Don't panic if you overbeat the frosting. Thin to a spreadable consistency by adding 1 to 2 teaspoons hot water. CREAM CHEESE FROSTING: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar beating at low speed until blended; stir in vanilla.
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coconut pecans butter shortening granulated sugar dark brown sugar eggs vanilla extract all-purpose flour baking soda buttermilk sweetened flaked coconut butter light brown sugar dark brown sugar heavy cream powdered sugar vanilla extract butter cream cheese powdered sugar vanilla extract
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20,672 |
Lentil Bro
|
Melt the butter in a large saucepan and sauté the lentils and all the vegetables. Season with salt and black pepper and add the stock. Bring to the boil and simmer for 2 hours. Adjust the seasoning to taste and serve garnished with parsley.
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butter lentils carrot onion celery swede turnip salt black pepper parsley
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302,586 |
Sweet Potatoes in Creamy Cinnamon Sauce
|
Preheat oven to 400 degrees. Peel the sweet potatoes then cut crosswise into 1/4 inch slices. Arrange the sweet potato slices in even layers on the bottom of a nonstick 8 inch round or square baking pan. In a small bowl whisk together the half-and-half brown sugar orange zest cinnamon and nutmeg. Pour the mixture over the sweet potatoes. Dot with the margarine. Bake uncovered for 35 to 40 minutes or until the potatoes are tender stirring once halfway through the baking time.
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sweet potatoes brown sugar orange zest ground cinnamon ground nutmeg
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108,235 |
Italian Sausage Baked in Wine
|
Prick the sausages in several places with a fork and place them in a dutch oven. Add the cloves of 1 head of garlic and enough cold water to cover the sausage completely. Cover and bring to a boil. Reduce the heat and simmer for 30- 40 minutes. Preheat the oven to 350 degrees. When the sausages are cooked drain off the water. Prick the sausages again to release any fat that remains. Rinse the sausages with hot water and cut into 1 inch pieces. Put the sausages remaining garlic cloves and wine in the dutch oven. Cover loosely (allow the steam to escape) with foil. Bake for 30 minutes. Uncover and continue to bake stirring occasionally until the sausages are brown and crispy and have absorbed most of the wine (45 minutes- 1 1/4 hour). De-fat the juices. Serve in the remaining juices in a chafing dish or crockpot for a buffet use in your favorite recipes or freeze to use at a later date.
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hot Italian sausage garlic red wine
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353,428 |
Balsamic Potato Salad
|
Cut potato into large pieces and boil until fork tender. chop spring onions roughly. combine oil and vinegar. place potatoes onion capsicum in a bowl. Add prepared dressing and stir to coat.
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potatoes spring onions olive oil red capsicum
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241,177 |
German Apple Cake
|
Preheat oven to 350°F Grease 8x8-inch baking dish (I use a round dish). Combine butter sugar (1 cup) and eggs in large bowl and beat thoroughly. Add flour baking powder and vanilla and beat until well blended. Spread evenly in baking dish. Combine sugar (1/2 teaspoon) and cinnamon. Peel and core apples and thinly slice into large bowl. Add sugar-cinnamon mixture to taste coating apples thoroughly. Arrange slices on top of batter in overlapping rows pressing lightly into batter. Bake 1 hour. Cool and cut into squares/wedges.
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unsalted butter sugar eggs flour baking powder vanilla sugar cinnamon tart apples
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130,129 |
Coconut Cream Cheese Pound Cake
|
Cream the butter shortening and cream cheese together in a bowl. Gradually add sugar beating well at medium speed. Add eggs one at a time beating after each addition. In another bowl combine flour soda and salt. Add to creamed mixture stirring just until blended. Stir in coconut and remaining ingredients. Pour batter into a greased and floured 10-inch tube pan. Bake in a 325° oven for 1 1/2 hours or until a picks tests clean. Cool in pan for 10-15 minutes. Turn out of pan and cool completely on a wire rack.
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butter margarine shortening cream cheese sugar eggs all-purpose flour baking soda salt vanilla extract
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424,337 |
Chopped American Greek Salad
|
Dice the ingredients (small). Separate and discard the seeds from all diced ingredients. Mix diced ingredients together. Add salad dressing. Mix Well. Chill.
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romaine lettuce kalamata olive feta cheese parmesan cheese yellow onion roma tomatoes cucumber
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129,681 |
Caraway Seed Cauliflower Salad
|
In a large bowl combine the sour cream salad dressing caraway seeds & salt. Add cauliflower celery leaves & onions. Toss to coat. Refrigerate 2-3 hours before serving. Prep. time does not include chilling.
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sour cream caraway seeds salt head cauliflower celery leaves green onion
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484,181 |
Hot and Spicy Zucchini Pickles
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In large bowl layer 1/3 zucchini 1/3 ice 1/3 salt. Repeat layering two more times. Weight down with heavy plate. Allow to sit at room temperature for 3 hours. Remove any of the remaining ice and drain zucchini in colander. In large pot combine vinegar water sugar and crushed red pepper. Bring to a boil over medium heat. Boil for 1 minute. Reduce heat to low to keep warm. To each hot sterlized pint jars add one red chilie pepper one green chilie pepper one bay leaf 1 teaspoon black peppercorns and 1/2 teaspoon mustard seed. Pack zucchini into jars leaving 1/2 headspace. Pot hot vinegar mixture into jars leaving 1/2\" headspace. Remove any bubbles. Wipe rims and add lids. Process in water bath for 10 minute start timing once water is boiling.
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zucchini pickling salt white vinegar water sugar green serrano chilies bay leaves whole black peppercorns mustard seeds
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158,701 |
Karen's Chicken Divan
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Preheat oven to 350. Cut chicken up into bite size pieces. Spray a 9 X 13 pan. Place chicken in the bottom of the pan. Top with the Broccoli. In a bowl combine the soups mayonnaise and Lemon Juice. Pour evenly over the broccoli layer in the casserole. Sprinkle cheese evenly over the soup layer. Sprinkle bread crumbs over the cheese. Dot with butter. Bake at 350 uncovered for 30 minutes until cheese is bubbly. Serve over rice. This reheats very nicely.
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boneless skinless chicken mayonnaise lemon juice cheddar cheese butter rice
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325,945 |
Bacon-Provolone Chicken Sandwiches
|
Flatten chicken and sprinkle with poultry seasoning. In a non-stick skillet cook chicken for 4-5 minutes on each side or until juices run clear. On roll layer the bacon chicken and cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted. Top with romaine and mayo. Add additional topping to your liking.
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boneless skinless chicken breast halves poultry seasoning bacon provolone cheese romaine leaf mayonnaise
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62,331 |
Chicken Sesame Open Sandwich
|
Boil the chicken with onion tomato ginger-garlic paste and salt till tender. Once cool de-bone (remove the bones) the chicken. Grind it. Put the ground chicken in a bowl. Add the mashed peas potato cheese garam masala red chilli powder hot sauce and salt. Mix well. Heat ghee/oil in a pan. Add spring onions. Stir-fry till soft. Add the chicken mixture. Stir-fry for 4-5 minutes. Remove into a bowl. Keep for 3 minutes. Now take a slice of bread and thinly spread the mixture on it. Cut the brown edges of the bread. Cut the bread into triangular shape. Put sesame seeds on top of the bread. Heat oil/ghee in a wok. Dip the bread slices in egg white. Deep fry. Drain excess oil on clean paper kitchen napkins. Serve with salad (lots of cucumber)/tomato ketchup. Enjoy!
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chicken potato onion tomatoes green peas sesame seeds spring onion cheese red chili powder salt ghee garam masala powder
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254,455 |
The Invisible Burger
|
Clean and remove stem and dark brown gills of mushroom. Sprinkle olive oil on top of mushroom add some salt and pepper place on a sheet pan and roast mushroom for 10 minutes in oven at 275 degrees. After oven dip mushroom in flour then dip in egg and then dip in breadcrumbs consecutively. Deep fry mushroom in oil for 2 minutes in oil temp of 375 degrees. Remove and then garnish with lettuce tomato and cheese and place on brioche bun.
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portabella mushroom egg flour olive oil tomatoes American cheese
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111,025 |
Lemon Meringue Square Cookies
|
Cream butter. Gradually blend in the confection sugar until light and fluffy. Add the egg yolks. Mix in the flour and the grated lemon peel. Spread evenly in bottom of greased 8\" square pan. Bake 10 minutes at 350°F. Let cool while you prepare the Meringue topping. Beat egg whites till foamy. Gradually add the regular sugar and the lemon juice. Beat until stiff. Spread over baked mixture. Bake 25 minutes longer at 350°F. Cool and cut into bars.
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butter confectioners' sugar flour sugar lemon juice and zest of
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364,487 |
Cauliflower Delight
|
Wash and trim cauliflower and remove most o fthe outer leaves. Put whole head in a pot filled with 2-3 inches of boiling salted water-cover. Steam cauliflower about 15 minute or until tender crisp not overcooked. Meanwhile cut the bacon and green pepper into strips. Saute bacon until soft or crisp to your liking. Drain and keep warm. Saute pepper in same pan with bacon drippings. Place cooked cauliflower on a serving dish. Top with bacon-pepper mixture. Sprinkle with parsley. Good served with pork chops flank steak broiled fish or chicken.
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head cauliflower water salt bacon green pepper parsley
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261,765 |
Adobo Ilonggo
|
n a deep frying pan or casserole mix all the first 10 ingredients. Bring to a boil w/out stirring. After it boils start mixing it to get even color. When the meat is cook and liquid consistency starts to get thicker add boiled egg and mix uniformly. Salt to taste and garnish w/ green long pepperbefore removing from heat. Enjoy!
|
pork chicken onion garlic cloves black peppercorns bay leaf soy sauce fish sauce vinegar water salt green chili pepper hard-boiled eggs
|
102,531 |
Grilled Pork Chops Sweet and Garlicky
|
Combine all ingredients except pork chops in small bowl. Place pork and ingredients except garnish in a storage bag Cover and Refrigerate 6 hours or overnight. Remove pork from marinade. Heat the marinade in small saucepan over medium heat to simmer. Grill pork 12 to 15 minutes turning once during cooking and basting frequently with marinade.
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honey soy sauce dry sherry minced garlic cloves scallions boneless center cut pork chops scallion cilantro
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341,168 |
Cocktail Meatballs
|
Mix thoroughly beef egg soy powder and salt; shape into 50 small 1/2 inch. meatballs. Arrange in shallow baking pan (12 x 8 x 2 inches). Broil 4 inches. from heat until browned; turn once. Pour off fat. Meanwhile in sauce-pan cook onion and green pepper in butter until tender. Add meatballs and remaining ingredients. Cover; cook over low heat 10 minutes. Stir occasionally.
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ground beef egg soy powder salt onion green pepper butter tomato sauce brown sugar substitute vinegar Worcestershire sauce prepared mustard
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322,915 |
Peg's Potato Salad
|
Boil the potatoes whole either with the skin on or off whatever you like until done but not overdone let cool. Boil the eggs until hard boiled peel and chop up into chunks. Cube the potatoes up mix the potatoes onion if using and eggs in a large bowl with plenty of mayonnaise to make it really creamy salt and pepper to taste. Put in the refrigerator for at least 4 hours or overnight is better for the flavors to blend well.
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potatoes egg onion mayonnaise
|
251,611 |
Peanut Butter & Banana Wrap
|
Spread the wrap with the peanut butter (use as much as you like but my kids don't like too much of the pb). Put the whole banana at one end of the tortilla and roll up making sure the banana is in there nice and tight. Cut in half and serve.
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whole wheat tortilla banana
|
327,092 |
Pinto Bean Dip
|
lace the beans in a blender or food processor. Process to a chunky puree. Add the red peppers celery onions garlic vinegar lemon juice oregano and cumin. Pulse once or twice to combine. Use black pepper and salt to taste.
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pinto beans celery onion garlic cloves cider vinegar lemon juice dried oregano ground cumin ground black pepper salt
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361,282 |
Chocolate Rolled Fondant
|
Place sifted confectioners’ sugar into a large bowl and make a well in the center. Pour the water into small saucepan and sprinkle the gelatin on top to soften for about 5 minutes. Gently heat the gelatin and stir until it is dissolved and clear. Do not boil. Remove from the heat and add the glucose or syrup glycerine and shortening stirring until well blended. Pour the mixture into the well of sugar and mix until most of the sugar is blended. Knead with your hands until all of the sugar is combined and the mixture becomes stiff. Knead in melted chocolate. If the mixture is very sticky add small amounts of confectioners’ sugar. Shape the mixture into a ball wrap it tightly in plastic wrap and let it rest at room temperature overnight in an airtight container. To make a chocolate brown colored fondant without the chocolate taste knead in brown icing color with a small amount of red icing color to white fondant.
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confectioners' sugar cold water unflavored gelatin white corn syrup vegetable shortening
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57,654 |
Plums in Marsala
|
Stir the sugar into the marsala. Place the whole plums in an ungreased baking dish lay in the cinnamon sticks and the vanilla pod and then pour over the marsala mixture. Bake at 180C for about 40 minutes. If you like a thicker sauce you could also mix a bit of cornstarch into the sauce before baking but I like it runny. Serve with a dollop of greek yoghurt or ice cream on top. It's also good mixed into rice pudding.
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plums caster sugar vanilla pod cinnamon sticks marsala cornstarch ice cream
|
75,995 |
Pesto Salad Dressing
|
In bowl of food processor pulse the dried basil with the fresh basil (preferred) or parley. Add walnuts garlic vinegar salt pepper and Parmesan cheese snd pulse 4-5 times. Add olive oil and optional walnut oil and process for about 10 seconds until mixture is finely chopped but not pureed. Excellent with a hearty salad freshly cooked pasta cold cooked rice or cold cooked chicken or turkey.
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fresh basil leaves fresh parsley leaves dried basil leaves walnuts garlic extra virgin olive oil walnut oil red wine vinegar salt fresh ground black pepper parmesan cheese
|
29,524 |
Chicken Breasts w/Sun-Dried Tomato and Garlic
|
Rinse and cut all visible fat off of chicken breasts. Coat a skillet with nonstick cooking spray (nonfat) and preheat over medium heat. Mince 2 of the garlic cloves and place them in the skillet with the chicken breast in the skillet. Surround the chicken with the remaining garlic cloves. Cook the chicken for 2-4 minutes on each side or until the chicken and garlic cloves are browned. Remove the chicken from the skillet. Lay the onions green peppers and tomatoes over garlic cloves in baking pan (9\"x13\"). Arrange the chicken over the tomatoes onions green peppers and garlic. Pour wine and broth over chicken and sprinkle with oregano and pepper. Cover and bake at 350°F for 25-30 minutes. Serve chicken breasts with the vegetables and pan juices.
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boneless skinless chicken breasts garlic onion green pepper sun-dried tomato white wine chicken broth dried oregano ground black pepper
|
151,840 |
Zucchini and Carrot a Scapece
|
Heat 1/3 cup oil over medium-high heat. Add the zucchini and fry until golden about 2 minutes per side. Transfer to a baking dish. Sprinkle generously with salt and pepper. Sprinkle with half of the garlic basil and mint leaves. Add remaining oil to the pan. Add the carrots and saute until golden about 5 minutes. Transfer to the dish of zucchini. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic basil and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate at room temperature for 8 hours or cover and refrigerate overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter and serve at room temperature. Serve with bread fish or chicken.
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extra virgin olive oil extra virgin olive oil zucchini garlic cloves fresh basil leaf fresh mint leaves carrots red wine vinegar
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248,361 |
Pesto Beans and Tofu
|
Saute onion and green pepper in a little olive oil till done. Cube the tofu then throw it in use as much soy sauce as you wish add garlic and cook it at a medium heat stirring the whole time. Add vegetable broth for liquid if needed during sautéing. I kept adding and adding so I would have enough for a liquid so it wouldn’t be so dry over brown rice. Once this is cooked add remaining ingredients. Serve over brown rice.
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cooked brown rice kidney beans white beans vegetable broth green pepper fresh basil vinegar tofu light soy sauce garlic cloves onion
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72,146 |
Swedish Red Cabbage
|
Wash cabbage in cold water. Cut in half core and slice finely. Combine butter sugar salt water and vinegar in a large pot or Dutch oven and bring to a boil. Add cabbage and stir to coat. Bring to a second boil and then cover tightly. Bake at 350 degrees for 2 hours. Do not allow it to dry out. Add more water if necessary. Ten minutes before the cabbage is completely cooked mix in the jelly and grated apple.
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red cabbage butter sugar salt water white vinegar red currant jelly apples
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228,531 |
Moroccan Stew
|
Heat oil in large saucepan over medium heat. Add onion and garlic. Cook stirring occasionally for 3-5 minutes. Add carrots green bell pepper spices and 1/4 cup water. Cook stirring occasionally about 5 minutes. Add the remaining ingredients. Cover and simmer over medium-low heat for about 30 minutes or until vegetables are tender. Stir several times during cooking. Serve over couscous rice or any other grain.
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olive oil onions garlic cloves carrot green bell pepper ground cumin ground allspice ground ginger turmeric salt cayenne pepper cinnamon water eggplant tomatoes raisins garbanzo beans
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345,781 |
Oven Pancake
|
eat oven to 425 degrees. Spray a 9X13 baking dish with Pam. Beat baking mix sugar eggs milk syrup and 1/2°C cheese with a whisk until smooth. Pour mixture into dish and bake uncovered about 10 - 15 minute or until wooden toothpick comes out clean. Sprinkle pancake with remaining cheese and bacon and continue baking 3-5 minute or until cheese is melted. Serve with syrup.
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Bisquick baking mix sugar eggs milk maple syrup cheddar cheese bacon
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178,031 |
Crispy Chicken
|
In a shallow bowl combine cereal flour and seasonings. Place butter in another bowl. Dip chicken into butter and then into cereal mixture. Place in a greased 11x7x2 inch baking pan. Drizzle with remaining butter. Bake at 400' for 20-25 minutes or until juices run clear.
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all-purpose flour salt dried thyme poultry seasoning butter boneless skinless chicken breast halves
|
431,678 |
Sachertorte
|
Brush the tin with melted fat and line the base with a piece of greaseproof paper cut to fit. Brush the paper lining also. Beat the butter to a soft cream then add half the sugar and cream together until light and fluffy in both colour and texture. Break the chocolate for the cake into pieces and put it on a plate over the pan of hot water. When the chocolate has melted - do be very careful that it does not overheat - add it to the creamed mixture with the vanilla essence. Separate the eggs and beat the yolks into the chocolate mixture. Whisk the egg whites until they are stiff and stand in straight peaks then fold in the rest of the sugar. Finally using a metal spoon fold the egg whites and the sifted flour into the other ingredients. Turn the mixture into the tin and spread it to the sides. Hollow out the centre slightly so that the cake rises evenly. bake the cake in the center shelf of a moderate oven gas mark 4/350F/180C for about 50 minutes or until it feels firm to the touch and is slightly shrinking away from the sides of the tin. Turn the cake on to a wire tray and leave it to cool. Split the cake in half and sandwich it back together with half of the jam. Sieve the remaining jam into a pan and heat it then brush it on the sides and top of the cake. Break the chocolate into pieces and put into a bowl with the icing sugar and water. Suspend the bowl over a pan of hot water and stir the chocolate until it has melted and the icing is smooth and glossy. Pour the icing over the cake and guide it down the sides so that it is completely coated then leave to set. Serve with whipped cream.
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butter caster sugar chocolate vanilla essence eggs plain flour chocolate icing sugar water
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63,602 |
Cynthias Crustless Quiche Muffins
|
Beat eggs. Mix in heavy cream and seasonings. Add cheese and meat. *ForMuffins: It's best to use Texas Sized muffin tins. Grease liberally with cooking spray and fill only 1/2-3/4 full. They will rise quite a bit but settle as they cool. Bake at 375F degrees; start with 20 minutes though the original poster has had to cook up to 35 minutes. They get darker as they cook. This is NORMAL. *ForQuiche: pour mixture into greased pie plate and bake at 375 degrees for approxamately 20-25 minutes. To check doneness insert a knife into quiche-it should come out clean. Allow to set for a few minutes before serving. Apparently these freeze great so you can quadruple the recipe.
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eggs heavy cream swiss cheese nutmeg onion broccoli asparagus spinach
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74,853 |
Zippy Beef Bake
|
In a large skillet over medium heat cook beef until no longer pink. Add butter zucchini mushrooms and onions; cook and stir until vegetables are tender. Drain. Stir in chili powder salt and garlic powder. Add rice chilies sour cream and half of the cheese. Transfer to a greased 2-qt. baking dish; top with reamining cheese. Bake uncovered at 350 for 20 minutes or until cheese is melted.
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ground beef butter margarine zucchini fresh mushrooms green onions chili powder salt garlic powder cooked rice green chilies sour cream monterey jack cheese
|
341,707 |
Baked Macaroni and Cheese
|
Layer 1/3 each of macaroni crackers salt pepper and cheeses into lightly greased 13 x 9 baking dish. repeat layers at least 2 times more if you can. Whisk together eggs and milk and pour over pasta mixture. bake at 350 for 55 to 60 minutes or until golden and set. let stand 10 minutes. note: to save time you can use preshredded cheese but it will taste better with the block cheese that you freshly shred.
|
elbow macaroni salt pepper sharp cheddar cheese extra-sharp cheddar cheese eggs milk
|
419,963 |
Pumpkin Bread, Courtesy of "the Daniel's Fast Cookbook"
|
Preheat the oven to 350 degrees F. Use 1 tsp coconut oil to lightly grease the bread pan then lightly flour. In a large bowl combine the agave and coconut oil. If the coconut oil is solid melt in the microwave prior to mixing with the agave. In a small bowl combine pumpkin and lemon juice. Add to the agave mixture. In another small bowl combine flour baking soda salt and spices. Add to the agave- pumpkin mixture and mix well. Pour into bread pan and bake for 45 minutes. Notes: because of temperature differences in ovens check your bread 5-10 minutes before the end of the recommended cooking time. Insert a toothpick in the center of the loaf if it comes out clean the bread is done. If possible use a glass bread pan. A dark pan may make the bread brown prematurely.
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whole wheat flour baking soda salt cinnamon allspice coconut oil lemon juice pumpkin puree coconut oil
|
404,814 |
Santa's Lemon Balls
|
Preheat oven to 350 degrees.Blend the sugar and shortening (Butter) until light and fluffy. Beat in the eggs one at a time then add milk vanilla extract and lemon extract add zest if using. Mix until well blended. Combine flour baking powder and salt. Add the flour mixture to the liquid mixture a little at a time Mixing until combined the dough will be quite sticky. Drop spoonfulls of the dough onto parchment paper lined baking sheets. Bake for 9 to 12 minutes. Place cookies on cooling rack and allow to cool completely before frosting. To Make Icing: Combine the confectioners sugar and lemon extract if using lemon zest add that too. Beat until smooth and make icing thick enough to spread onto cooled cookie. You may need to add a bit more confectioners sugar to reach YOUR desired consistency but as this recipe was given was perfect for me. Allow icing to harden prior to putting into an airtight container and store at room temperature.
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sugar butter eggs vanilla extract milk all-purpose flour baking powder salt confectioners' sugar water
|
257,060 |
Vegetable Macaroni Bake
|
Cook the macaroni in a pan of boiling water for 12 minutes drain. Preheat the oven to 190C/375F/Gas Mark 5. Melt the margarine in a saucepan stir in the cornflour then gradually stir in the milk. Cook stirring over a low heat unil thickened. In another pan add the garlic leek carrot and broccoli and cook gently for 5 minutes until softened. Add the tomatoes basil and butter beans then stir into the white sauce with the pasta. Spoon into a greased shallow ovenproof dish . Cut the bread into very small dice and sprinkle over the dish. Grate the cheese and sprinkle over the top. Bake for 30-35 minutes and serve.
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macaroni margarine cornflour milk garlic clove leek carrot broccoli florets tomatoes dried basil butter beans cheddar cheese
|
463,998 |
Chocolate-Cinnamon Babka
|
Preheat the oven to 350 and grease two loaf pans. To make chocolate filling: In the bowl of a food processor (I use a mini-prep for this) chop the broken up chocolate cinnamon and sugar until the mixture looks coarse and sandy. If you do not have a food processor simply chop the chocolate finely and mix with cinnamon and sugar. Cut in the butter or margarine with a fork. To make streusel: In a medium bowl combine the confectioner's sugar and flour then cut in the butter or margarine until it resembles coarse crumbs. To assemble: Roll out the dough as thinly as possible on a lightly floured surface to form a 15x4 inch rectangle (the thinner you roll out the dough the greater the swirl effect inside). Sprinkle the dough evenly with the filling then roll up tightly lengthwise so that you are left with a long log. Seal the seam if you can. To create the swirl: fold the log in half (it should look like a squished letter 'U') and then twist the 'U' a few times so it looks like a twisted rope. Immediately place the shaped loaf into a greased loaf pan and set aside to rise for 30 min or so. Brush the loaves with the egg wash then sprinkle heavily with the streusel topping. Place the loaves on a baking sheet (never bake without something underneath - as the cake rises the streusel can tumble out of the pan onto the oven floor creating a smoky mess) and bake for 30-40 min depending on the size of your loaves. They should be a deep golden brown on top.
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ground cinnamon sugar butter margarine confectioners' sugar flour butter margarine egg
|
312,834 |
Dark Chocolate Fudge Cake
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For the cake: Sieve the flour and cocoa powder and set aside. Cream the butter and sugar together until soft and light stir in the orange rind. Break chocolate into a bowl (I recommend that you use 70% cocoa solid minimum) add boiling water and stir until the chocolate is melted and well blended. Lightly whisk the eggs and gradually beat into the butter and sugar mixture. Beat in the melted chocolate and then fold in the flour/cocoa mixture with a metal spoon. Spoon the mixture into two greased and lined tins and bake at 180/350/Gas 4 for 25-30 minutes until cake shrinks away from the sides of the tin. Allow to cool slightly in tins and then turn out on wire rack. When cold slice each cake horizontally to make 4 layers. Using a thin layer of jam sandwich all layers of the cake together. Fudge coating: Sift icing sugar and cocoa and set aside. Put the butter water and caster sugar into a saucepan and heat gently stirring to dissolve the sugar. Bring to a simmer. Pour the hot mixture into the sieved icing sugar/cocoa mixture; mix together until its thick enough to coat the back of a spoon. Pour coating quickly over the cake; smooth over the sides. Leave to set before serving.
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self raising flour cocoa powder butter soft brown sugar orange rind of dark chocolate boiling water eggs icing sugar cocoa powder butter water caster sugar
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130,298 |
Roast Beef Rollers
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Soften cream cheese and add horseradish and mustard beating until smooth. Spread about 3 tablespoons of cream cheese mixture evenly on each tortilla. Arrange 6 spinach leaves over cream cheese; sprinkle with 3 tablespoons shredded cheese.
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cream cheese English mustard flour tortillas fresh spinach leaves roast beef cheddar cheese
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72,091 |
Ceta's Irish Soda Bread
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Beat eggs. Add all ingredients except buttermilk; mix. Add buttermilk; mix. Pour batter into a 9x13-inch pan. Bake at 350 degrees for 40-60 minutes or until a toothpick inserted in the center tests clean. Note: If you use soy buttermilk and dairy-free margarine this recipe can be dairy-free.
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flour sugar margarine baking powder baking soda salt eggs raisins buttermilk Soy "Buttermilk"
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327,085 |
Chicken-Vegetable Manicotti With Spinach Sauce
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For Spinach Sauce: Saute garlic in margarine in large sauce pan 1 to 2 minutes. Stir in flour and cook over med heat 1 to 2 minutes more. Stir in milk; heat to boiling. Boil stirring constantly until thickened 1 to 2 minutes. Stir spinach and remaining ingredients into sauce. Cook uncovered over med heat until spinach is cooked 5 to 7 minutes. For Manicotti: Spray large skillet with cooking spray; heat over med heat until hot. Saute onion and garlic until tender about 3 minutes. Add remaining vetetables; saute until tender 5 to 8 minutets. Stir in herbs and cook 2 minutes more. Stir in chicken cheese salt and pepper. Spoon about 3 tablespoons chicken-veggie mix into each manicotti; arrange in baking pan. Spoon Spinach Sauce over manicotti. Bake at 350 degrees loosely covered with aluminum foil until manicotti are hot through and sauce is bubbly 35 to 40 minutes.
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olive oil flavored cooking spray onion garlic cloves zucchini dried basil leaves dried oregano leaves fat-free ricotta cheese salt pepper garlic cloves margarine all-purpose flour 1% low-fat milk fresh spinach dried basil leaves ground nutmeg salt
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79,132 |
Low Carb "Pancakes"
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Crush pork rinds (I used my food processor) and set aside. Beat eggs and then fold in cream Splenda cinnamon and vanilla flavoring. Add crushed pork rinds and let the mixture sit for 5 minutes. Meanwhile heat skillet with butter or oil and then fry mixture pancake style. Serve with low carb pancake syrup. Only 6 net carbs for the entire batch!
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eggs Splenda sugar substitute cinnamon vanilla flavoring
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190,008 |
Mincemeat Oatmeal Cookies
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Heat oven to 350 degrees. Grease baking sheet with shortening. Place sheets of foil on countertop for cooling cookies. Combine 1/2 cup shortening sugar and egg in large bowl. Beat at medium speed of electric mixer until well blended. Beat in mincemeat. Combine flour baking soda and salt. Mix into creamed mixture at low speed until blended. Stir in oats and nuts with spoon. Drop rounded tablespoonfuls of dough 2 inces apart onto prepared baking sheet. Bake at 350 degrees for 12 minutes or until set and lightly browned around edges. DO NOT OVERBAKE! Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
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brown sugar egg all-purpose flour baking soda salt quick oats walnuts
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494,882 |
Sorbet-Stuffed Cupcakes
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Peel the wrappers off the cupcakes saving the cupcakes’ plastic box. Cut the tops off the bottoms of the cupcakes reserving both together. Place 1 tablespoon scoop sorbet on each cupcake bottom and spread in a flat even layer. Pair the blood orange sorbet with the vanilla cupcakes and the vanilla sorbet with the red velvet cupcakes. Top with the frosting tops put them back in the package cover and freeze until firm at least 1 hour.
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aracter(0
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233,051 |
Shrimp in Garlic Sauce, Spanish Style
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About ½ hour before cooking season shrimp well with salt. Place shrimp on paper towels; let rest. When ready to cook add olive oil to a large sauté pan over med-high heat. Add in garlic and dried chili pepper pieces; sauté 2 minutes and make sure the garlic doesn’t brown. Dry the shrimp well; add them to the hot oil and turn them quickly to coat with the oil. Cook tossing until the shrimp are just done—no more than 2 minutes. As the shrimp finish cooking sprinkle with the paprika and parsley; stir to blend well. Remove from heat; add salt to taste. Divide among 4 appetizer plates and serve immediately with good bread for sopping up the oil.
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small shrimp extra virgin olive oil garlic cloves sweet paprika parsley
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503,960 |
Dajaj Muhammara
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Prepare the marinade by whirling the ingredients in a blender or whisk by hand. Rub most of the marinade all over the whole chicken or chicken parts saving some marinade for basting. Cook the chicken in manner preferred basting with additional spice paste. Serving suggestion: I served the chicken (boneless chicken thighs) over a bed of whole wheat couscous accompanied by a simple loose leaf salad. Servings estimated. Cooking time will vary.
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whole chickens chicken parts olive oil leek fresh chervil of fresh mint ground cumin salt
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91,657 |
Low Carb Tiramisu
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Grease a 15-by 10-by 1-inch pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350 ° F (175 ° C). Combine the almonds baking powder and salt. Separate the eggs. With an electric mixer beat the yolks and Splenda with an electric mixer until thick and lemon coloured 3-4 minutes. Beat in the vanilla. Fold in the almonds. With a clean bowl and beaters beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan. Bake for 20-25 minutes until the top springs back when pressed lightly. Let cool.
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unsalted butter baking powder salt eggs Splenda sugar substitute vanilla extract
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299,743 |
Salmon Salad Farfalle
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Mix all ingredients together in a large bowl. Refrigerate until ready to serve.
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tomatoes onion black olives carrot garlic cloves olive oil parsley dried oregano dried basil pepper farfalle pasta
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161,312 |
Secret Chocolate Strawberry Pie
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Reserve 2 cups sliced strawberries. Mash remaining 1 cup sliced strawberries; add enough water to make 2 cups. Stir together sugar and cornstarch in medium saucepan; stir in mashed strawberries. Cook over medium heat stirring constantly until mixture comes to a boil; cook and stir 2 minutes. Remove from heat. Add gelatin butter and lemon juice; stir until gelatin is dissolved. Strain mixture; discard seeds . Refrigerate until partially set. Meanwhile place chocolate chips and 3 tablespoons whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary microwave at HIGH an additional 15 seconds at a time stirring after each heating just until chips are melted when stirred. Spread chocolate mixture onto bottom of prepared crust; refrigerate 30 minutes or until firm. Beat cream cheese and remaining 1 tablespoon whipping cream in small bowl until smooth; spread over chocolate layer. Refrigerate filled crust while gelatin mixture is cooling. When gelatin mixture is partially set fold in reserved sliced strawberries; spoon mixture over cream cheese layer. Cover; refrigerate several hours or until firm. Just before serving garnish with sweetened whipped cream and whole strawberries if desired. Cover; refrigerate leftover pie. 8 servings.
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fresh strawberries sugar cornstarch strawberry gelatin butter margarine lemon juice cream cheese strawberry
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