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124,208 |
Hidden Valley Wraps
|
Blend together the dressing and cream cheese. Spread evenly on tortillas. Evenly lay turkey cheese avocados tomatoes and sprouts leaving a 1 inch border around the edges of tortilla. Fold the bottom edge toward center and firmly roll away from you until completely done. Place seam side down and cut in half diagonally. Serve.
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flour tortillas cheese slices tomatoes cream cheese turkey breast avocados alfalfa sprout
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222,381 |
Stir Fry Collard Green
|
Heat olive oil in a large pan over medium heat. Cook bacon until crispy. Remove from pan and crumbly. Add garlic and onion and gently sauté until fragrant. Add collard stir fry until crispy tender. Add bacon and season with salt and pepper. Serve.
|
bacon garlic onion olive oil
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16,409 |
Baba Ganouy( Baba Ghanoush/ Baba Gannoujh )
|
First off buy only shiny eggplants-dull ones are old. Cut off the stem ends of eggplants and prick them like you would a spud for baking. Place on the middle rack in oven and bake at 250 degrees for about 1 hour. They should look quite pooped out. Using mitts remove and cool to touch. Cut open and scoop out-toss the peel. Place in a food processor with all the ingredients except oil. Whirl away-until smooth. Taste and adjust-remember the pepper and garlic will get stronger. Place in a serving dish and cover with oil if not serving right away. Chill.
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eggplants tahini garlic cloves parsley salt scallion black pepper olive oil
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316,458 |
Weight Watchers Tuna Puttanesca
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In a large saucepan combine all ingredients except pasta. Bring to boil simmer 10 minutes. Server over hot fettuccine.
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diced tomatoes tuna in water basil garlic clove table salt black pepper
|
11,108 |
Beef, Chestnut, & Rice Soup
|
Using a sharp knife carefully trim away any fat from the beef. Cut the beef into thin strips and then place into a large saucepan. Add the stock cinnamon star anise soy sauce sherry tomato paste and water chestnuts. Bring to a boil skimming away any surface film with a flat ladle. Cover the pan and simmer gently for about 20 minutes or until the beef is tender. Skim the soup with a flat ladle again to remove any film. Remove and discard the cinnamon and star anise and blot the surface with absorbent paper towels to remove any fat. Stir in the rice orange rind and juice. Adjust the seasoning if necessary. Heat through for 2-3 minutes before ladling into warm bowls. Serve garnished with orange rind and snipped chives.
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lean beef cinnamon stick star anise dark soy sauce dry sherry tomato paste water chestnuts cooked white rice orange zest chives
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444,385 |
Stuffed Acorn Squash
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Preheat oven to 375. Combine sausage eggs onion salt and pepper in medium bowl; mix well. Cut bread into cubes and combine with sausage mixture. Cut each squash in half crosswise and remove seeds. Cut small slice off ends so squash will sit flat in pan. Pierce inside of squash with fork; fill with sausage mixture. Place filled squash in 13x9-inch baking dish; place 1/2 cup water in bottom of pan. Bake 1 hour and 15 minutes or until squash is tender and sausage is cooked through.
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sausage ground black pepper eggs onion acorn squash salt
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520,818 |
Chicken Tortilla Soup With Rotisserie Chicken & Sausage
|
Mash 2 cans of the navy or great northern beans and set aside. (this is used to thicken soup). Heat diced onion in olive oil over medium heat until translucent. Add garlic cumin coriander chili powder salt and pepper to onion mixture. Stir in chicken stock. Add mashed beans and blend. Add remaining beans taco seasoning rotel lime juice 1 minced jalapeno and simmer 20 minutes. In a separate pan brown sausage. Shred chicken meat remove all skin first. Add sausage and chicken to soup. Cook on medium-low heat an additional 20 minutes. You may opt to use a crockpot for this recipe if so cook on high 2 hours and then reduce to low until ready to serve. Garnish soup with shredded cheddar cheese sliced jalapeno cilantro a dollop of greek yogurt and tortilla chips when serving.
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navy beans great northern beans black beans cannellini beans low sodium chicken broth yellow onion minced garlic cloves ground cumin chili powder limes Rotel tomatoes & chilies cilantro reduced-fat extra sharp cheddar cheese tortilla chips extra virgin olive oil kosher salt white pepper
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215,847 |
Coffee Souffle
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Preheat your oven to 180°C/350°F - place an oven tray in the oven and let this heat up too. When it comes to cooking your soufflés place them on this heated tray to ensure they maximise their exposure to heat which will in turn help them rise. Prepare the moulds:. Butter your moulds using upward strokes - this helps to guide your soufflé to the heavens. Then drop a spoonful of caster sugar into the mould start tilting and turning the mould to ensure it's completely coated. Remove any excess sugar. Prepare the custard:. Place the milk coffee and sugar into a small saucepan - stir to dissolve the sugar and let come to a near boil. Set to one side. Place the butter in a saucepan over a gentle heat - allow to melt before adding the cornflour. Whisk until smooth before adding the milk mixture. Continue to whisk until thickened then remove from heat. Allow to cool slightly before adding the egg yolks - it's most important to stir vigourously at this stage as you don't want to cook the eggs. You should have a thick glossy mixture. Set this aside to cool. Prepare the egg whites:. Whisk the egg whites until soft peak forms then add the extra tablespoon of caster sugar - continue whisking until glossy. Make the soufflé. Place a quarter of the egg-white mixture into the cooled custard and stir well to slacken the mix. Add the remaining egg whites and gentle fold in trying to keep as much air in the mix as possible. Spoon this into your moulds - filling about three-quarters full. Use your finger to create an indentation between the edge of the mould and the filling - this helps to concentrate the rise. Place on the oven tray and cook for about 10 minutes - actually cooking time will depend on the size of the moulds used. Keep the oven light on so you can check on their progress without opening the door.
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milk espresso coffee caster sugar butter cornstarch caster sugar
|
384,002 |
Swanson Grilled (Or Baked) Miso Chicken
|
Mix all the ingredients for the marinade in a small bowl. Place chicken in a shallow dish and pour the marinade over the chicken and chill covered for 1-2 hours or longer if desired. Remove chicken from marinade and place on preheated grill. Grill each side for about 2 minutes and remove the chicken. Take 4 large pieces of foil and place one chicken breast and 2 basil leaves in the middle of each foil. Divide the peppers evenly between the chicken breasts and add 2 T of water to each packet. Seal the foil and grill for about 15 minutes or until the chicken is no longer pink in the center. For Baking: Preheat oven to 375° and put chicken peppers and sauce into a casserole dish. Heat covered for 20-25 minutes (depending on the thickness of the breasts). Uncover and heat for another 5-10 minutes until done.
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chicken breasts fresh basil leaves green peppers water miso honey walnut oil ginger powder garlic powder cayenne pepper peppercorn water
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386,957 |
Extreme Banana Bread
|
Preheat oven to 350 degrees. Prep loaf pan – grease with spray shortening or butter. Prepare streusel topping: Blend dry ingredients together. Add almond extract then cut in butter until mixture is soft and crumbly. Set aside. Prepare bread batter: In large bowl combine 1 cup of the flour the sugar cinnamon baking powder baking soda and salt. Add mashed banana almond extract butter or shortening and milk. Mix with spoon until well blended. Add eggs remaining flour and oats. Beat until blended. Add apples walnuts and blueberries and fold batter lightly to distribute. (Be careful not to break berries.). Pour half of batter into prepared loaf pan. Break up and crumble 2 tablespoons of streusel mixture over top then add remaining batter to pan. Cover with remaining streusel. Bake in 350 degree oven for 55-65 minutes or until toothpick inserted in center comes out clean. Makes 1 loaf (16 servings) [Oh who’re we kidding: it makes 1 big serving…]. The banana bread is good warm or cold but do yourself a favor and have a slice about 10 minutes after it comes out of the oven!
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rolled oats all-purpose flour brown sugar ground cinnamon butter all-purpose flour rolled oats sugar baking powder baking soda salt ground cinnamon banana shortening butter milk eggs walnuts fresh blueberries apple
|
457,536 |
Individual Gruyere Souffles
|
Preheat the oven to 400°F. Butter an individual ramekin or small oven-proof bowl (about 6\" in diameter). Beat the egg whites. When they start to become stiff add salt to taste. Continue beating until they hold their peaks well. Spoon the egg whites into the ramekin. With the back of a soup spoon make a well in the middle of the egg whites pushing the egg whites up the sides of the ramekin. Carefully drop the 2 egg yolks into the well. Then add the cream and Gruyere. Grind in some black pepper to taste and add the butter. Smooth the egg whites back over the top in a mound. Bake in the oven for 4 to 8 minutes. The top should be lightly golden and when you break the crust the yolks and cream should be soft and hot.
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unsalted butter eggs salt gruyere cheese fresh ground black pepper unsalted butter
|
205,369 |
Grilled Lemon Chicken
|
Preheat grill on medium. Rinse chicken and pat dry-place in 8x8 foil pan. Juice lemon-place juiced lemon halves in chicken cavity. Mix lemon juice olive oil Italian seasoning salt and pepper-brush about half over chicken. Place pan on grill over indirect heat and cover-cook 1-2 hours depending on your grill and the size of your chicken-baste with remaining mixture halfway through cooking time. Let sit for 10-15 minutes before carving.
|
chicken lemon olive oil
|
470,608 |
Homemade Granola Mike's Coconut Amond Mix
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n a 1 cup pyrex measuring cup combine first 6 ingredients. In a large bowl combine remaining ingredients except dried cherries (those go in after cooking). Stir to evenly distribute nuts and granola. Drizzle honey mixture overs this and stir with a rubber spatula. Mix for about 5 minutes or until oats and nuts are evenly coated and "wet". Spread out onto cooking sheet. Bake for about 90 minutes at 250 degrees. Granola will still be soft when you remove it. Spread out cherries over the top. Cool for minimum 30 minutes. Granola crips up as it cools so this cooling time is essential. Break up and transfer into airtight containers or gallon ziploc bag. Be prepared to enjoy the most heavenly smell in your house all day long. I enjoy granola with milk or in a yogurt parfait with plain Greek yogurt and fresh or frozen defrosted berries.
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honey canola oil vanilla cinnamon kosher salt brown sugar old fashioned oats coconut flakes dried cherries
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459,173 |
Fluffy Pancakes
|
Combine all dry ingredients in a bowl. Mix milk oil and egg in smaller bowl. Mix liquid ingredients into dry ingredients. Stir until batter is smooth with no lumps. Pour batter into buttered pan about 1/4 cup per pancake. Cook on medium heat flip when bubbles form. I like to pre-assemble several quart sized baggies of the dry ingredients and then write on the baggies with Sharpie what wet ingredients need to be added. I usually half the recipe in each baggie as that is sufficient for our family.
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flour sugar baking powder salt eggs milk
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3,321 |
Hush Puppies IIi
|
Preheat oil to 350F in a large skillet or deep fryer. Mix remaining ingredients to make a stiff batter - adding milk as needed. Use small scoop or tablespoon to scoop individual amounts and drop into hot oil. Cook until golden brown - drain on paper towel.
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cornmeal baking powder salt flour egg onion milk
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58,696 |
Peanut Butter Banana Milkshake
|
mix all ingredients in blender. serve.
|
ice cream peanut butter honey banana milk
|
176,956 |
Pixie Cookies
|
Mix all ingredients. Chill dough and roll into balls. Press down with fork or glass. Nuts or fruits may be added before chilling dough. Bake at 370 degrees F for 12 minutes. Should be light brown.
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powdered sugar white sugar margarine eggs vanilla flour flour salt baking soda cream of tartar
|
333,788 |
Swiss Miss Mousse
|
Put the cream in a deep medium size mixing bowl. Gently stir in the cocoa mix. Beat with an electric mixer until thick. Do not freeze.
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eavy cream
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481,440 |
Lemon Ginger Salmon
|
Preheat oven to 425°F. Coat a 9\" x 13\" inch glass baking dish with nonstick cooking spray. In small bowl mix herbs ginger garlic soy sauce lemon juice lemon zest and honey. Place salmon in the baking dish and drizzle marinade on top. Let sit at room temperature for 15 minutes. Bake uncovered until salmon turns opaque about 15 minutes. Serve. TO MICROWAVE: Place fish in a microwave safe dish and cover with plastic wrap. Leave a corner open to vent. Microwave on medium for 4 minutes turn fish re-cover and microwave on medium for another 3-5 minutes.
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fresh basil flat leaf parsley garlic cloves low sodium soy sauce fresh lemon juice lemon zest honey salmon fillets
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188,565 |
Indonesian Fried Bananas
|
Put the desiccated coconut in a large mixing bowl and set aside. Peel the bananas slice thickly on an angle then place in the bowl with the coconut and toss to coat well on all sides. Heat the oil in a large frying pan add the coated banana and stir fry over low/medium heat until the coconut is lightly browned and the banana slices are heated through. Serve hot as an accompaniment. Note: you can also quarter the banana's instead of slicing them.
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ananas
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323,506 |
Quickie Amarula Truffles
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Mix all ingredients into a large bowl. Roll into one inch balls. Coat with cocoa powder. Chill for several hours or over night.
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powdered sugar Amarula cream liqueur light corn syrup cocoa powder
|
457,228 |
Dovi
|
Melt the butter in a pot over medium heat; After the pot is heated add the onions and let simmer until brown. Add the garlic salt pepper and pepper. Stir-fry for 3 minutes; add the pieces of chicken and bell peppers. Stir until the chicken becomes brown. Crush the tomatoes and mix them into the pot along with the water. Reduce the heat to low cover and let alone for 10 minutes. Add a few tablespoons of broth from the pot to the peanut butter. Add half of the peanut butter to the pot; continue to stew until chicken is well done it will probably take at least an hour. Place the spinach into a pot. Cover and steam the spinach until it is tender. Drain the water and combine with remaining peanut butter. Serve the greens along with the dovi stew.
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butter onions garlic cloves salt pepper chili pepper chicken green bell peppers tomatoes water creamy peanut butter spinach
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450,832 |
Bombay Spiced Potatoes
|
Bring a saucepan of salted water to boil add the potatoes and simmer until just tender. Drain well. Heat the oil in a large frying pan then add the garlic along with the whole and ground spices. Fry gently for about 1-2 minutes stirring until the mustard seeds start to pop. Add the potatoes and stir fry over a medium heat for about 5-10 minutes until heated through and well coated with the spiced oil. Season well and sprinkle with the lemon juice. Garnish with chopped coriander and serve.
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potatoes garlic clove brown mustard seeds turmeric ground cumin ground coriander fennel seed lemon juice fresh coriander
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421,864 |
Sun-Dried Tomato Hummus--vegan & No Tahini
|
In a food processor combine the beans tomatoes water oil garlic pepper flakes salt and pepper; cover and process until blended. Place in a bowl; sprinkle with basil if desired. Serve with pita chips and/or veggies.
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garbanzo beans sun-dried tomatoes packed in oil water olive oil garlic cloves crushed red pepper flakes salt pepper fresh basil
|
494,460 |
Lemon Blueberry Poppy Seed Muffins
|
Preheat the oven to 400 degrees. Prepare a 12-muffin tin with liners or by greasing. In a large bowl mix together the flour poppy seeds salt and baking soda. In a separate bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time beating well after each addition. Mix in the lemon zest yogurt and vanilla. Make a well in the center of the dry ingredients. Add the wet ingredients and mix lightly. It's okay if it's not fully mixed together yet. Add the blueberries. Stir until everything is combined taking care not to over-mix. Bake for 18-20 minutes or until a toothpick comes out clean. Carefully remove muffins from the pan and allow to cool on a wire rack.
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all-purpose flour poppy seeds salt baking soda unsalted butter granulated sugar eggs lemon zest of pure vanilla extract frozen blueberries
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23,808 |
Texas Hash
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Lightly grease a 2-quart casserole dish. Brown beef and onions in a large skillet over medium-high heat. When onions are translucent add garlic and green pepper; cook until green pepper is softened. Remove from heat. Stir in remaining ingredients. Transfer mixture to the casserole dish and cover with lid or foil. Bake at 350 degrees F for 45 minutes. Remove cover and bake for 15 minutes longer.
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lean ground beef onions garlic clove green bell pepper diced tomatoes Rotel Tomatoes long-grain rice chili powder salt pepper
|
472,510 |
Fresh Fruit Cake
|
PREHEAT the oven to 180°C. Butter a 23cm cake tin preferably one with a removable base and sprinkle with the dried breadcrumbs. Dust off excess crumbs and set tin aside. Cream the butter and sugar together add the eggs one at a time beating well after each addition to incorporate the ingredients. Sift in the flour and baking powder together and with a wooden spoon mix the dry ingredients into the creamed mixture with the milk and vanilla paste (and almond extract if using) stirring only enough to incorporate. Spoon half the batter into the tin and carefully spoon in the fresh fruit on top of the batter. Then spoon the second half of the batter over the fruit. Don't worry if the batter does not completely cover the fruit. During the cooking process it will spread and the fruit will be encased in the cake. Bake in a pre-heated 180C oven for 50 minutes or until a skewer inserted into the cake comes out clean. Remove the cake from the oven and stand for 10 minutes before releasing the sides of the cake tin. Serve warm or at room temperature dusted with icing sugar.
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butter sugar eggs self-raising flour baking powder milk vanilla bean paste butter
|
458,825 |
Kokoda (Fijian Spicy Fish)
|
Cut the fish into bite-size pieces. In a non-reactive bowl combine the fish lime juice and salt. Marinate overnight in the refrigerator. Remove from the refrigerator add the coconut cream chopped onion and chile just before serving. Sprinkle the tomatoes and bell pepper over the top. Serve on a bed of lettuce in coconut bilos (half coconut shells). Heat Scale: Mild.
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limes salt coconut cream onion green chili pepper tomatoes bell pepper
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196,595 |
Brussels Sprouts and Baby Carrots
|
Bring a pot of water to boil and add carrots and brussels sprouts boil for 6-10 minutes or until tender. Drain and cool. (If desired you can boil vegetables ahead of time and refrigerate). In a skillet over medium heat melt butter and then stir in chives lemon peel and mustard. Stir in vegetables tossing until coated and heated through (5 minutes). Season with salt and pepper to taste if desired.
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Brussels sprouts butter chives lemon peel Dijon mustard
|
460,728 |
Aretha Franklin's Summerplace Salad
|
Arrange salad ingredients except for lemon in a bowl. Squeeze lemon juice over salad; chill in fridge for at least 15 minutes. Mix the dressing ingredients. Pour over chilled salad. Toss then serve.
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butter lettuce tomatoes red onion raisins cashews chicken breast lemon mayonnaise ketchup garlic powder seasoning salt black pepper
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163,476 |
Salata Orientala
|
Boil the potatoes in salted water for about 10 minutes or until they are tender. Drain and cool potatoes. Combine with the pickles onions and red peppers. Combine oil vinegar sugar salt and pepper. Pour this dressing over the potatoes and pickles. Mix gently. Top with olives and let cool to room temperature.
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potatoes onion dill pickles white vinegar cider vinegar sugar black olives
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59,722 |
Desert Island Green Salad
|
Wash dry and break apart lettuce in a large bowl. Sprinkle with pineapple peanuts and red onion. Set aside and make the dressing by mixing all of the dressing ingredients together in a bowl or shaker. Serve dressing with salad.
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romaine lettuce salted peanuts pineapple chunk red onions mayonnaise Dijon mustard sugar water
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31,802 |
Seafood Imperial
|
Saute seasoning mix in a little good olive oil until clear. Add shrimp saute 5 minutes; add scallops saute 2 minutes. Add mayo mustard and Tony's to taste; simmer about 5 minutes (may be a little liquid). Beat egg; add a little liquid from pot to egg stir well and add mixture to seafood. Add about 1/4 cup Parmesan cheese and 1/3 cup half and half. Mixture may be a little soupy; add just enough bread crumbs to tighten it up. Add crabmeat and about 1/4 cup chopped fresh parsley; gently stir as to not break up crabmeat. Serve in puff pastry shells baked according to package directions.
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pimiento shrimp bay scallop lump crabmeat mayonnaise Dijon mustard half-and-half parmesan cheese egg fresh parsley
|
108,960 |
Glazed Tofu Bars
|
Cut tofu into 12 bars about 1/4\" thick or cut into bite-sized cubes. Place in shallow baking dish. Mix remaining ingredients together well. Pour over tofu bars or cubes and coat well. Bake at 400°F for about 45 minutes turning bars over or stirring cubes every 15 minutes until the tofu is glazed. Serve the cubes with toothpicks as an appetizer or add them to stirfried vegetables as a main dish.
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firm tofu low sodium soy sauce cider vinegar pepper tomato paste water prepared mustard
|
422,109 |
Grilled Herb Chicken With Roma Tomato Sauce (Cooking Light 4/07)
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Heat oil in a medium saucepan over mediun heat. Add onion and garlic cook for 3 minutes until tender stirring occasionally. Stir in tomatoes wine vinegar 1/2 tsp salt and 1/8 tsp pepper. Bring to a boil then reduce heat and simmer 10 min until the sauce thickens stirring occasionally. Remove from heat and add 1 tbsp basil. Prepare grill. Combine thyme 1 tbsp basil 1/2 tsp salt and 1/8 tsp pepper in a small bowl. Coat chicken with cooking spray then sprinkle with the thyme mixture. Coat grill with cooking spray and grill for 5 minutes on each side or until done. Serve with tomato mixture.
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olive oil onion garlic clove plum tomatoes dry red wine salt fresh ground pepper fresh basil fresh thyme boneless skinless chicken breast halves
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26,211 |
Yogurt Biscuits
|
Preheat oven to 425 degrees F. Grease an 8 x 8 pan. Stir dry ingredients together. Cut in shortening (I use an electric beater and use short bursts on low for about a minute). Gently stir in yogurt mixture until sticky dough is formed (do not overwork dough). Place dough on floured surface. Dust top with flour and gently pat dough with hands until 1/2 in thick. Cut into 8-10 rounds. Place in pan. Brush with shortening. Bake 15 minutes. Turn out of pan 5 minutes after removing from over. Cover with tea towel and serve.
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flour baking powder shortening salt yogurt shortening
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68,947 |
High Calorie Fruit Smoothie
|
You can add 4 doses of Buried Treasure brand liquid vitamin & mineral supplement (again optional- I add this to make it more like pediasure for total nutrition.) Put all ingredients into a blender and puree on highest speed. Makes about 2 quarts.
|
half-and-half banana honey tofu vanilla yogurt pudding carrots squash vanilla cinnamon
|
236,571 |
Cinnamon Toast Blinis
|
Preheat oven to 400°F Mix cream cheese 1/4 cup of the sugar vanilla and egg yolk with wire whisk until well blended. In separate bowl mix remaining 1/4 cup sugar and cinnamon; set aside. Flatten each bread slice with rolling pin. Spread 1 side of each side evenly with 1 rounded tablespoons cream cheese mixture. Starting at short end tightly roll up. Brush each roll with butter; roll in reserved cinnamon-sugar. Slice each roll into 3 pieces. Place each piece seam-side down on baking sheet. Bake 12 to 15 minute or until edges are lightly browned. Serve immediately. For an extra special treat baked rolls can be dipped halfway into melted dipping chocolate. For Freezing: Freeze uncooked on cookie sheet for 30 minutes and then put in plastic bags. When ready to bake remove from bag and place on cookie sheet and bake frozen for about 10 to 15 minutes.
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cream cheese sugar vanilla ground cinnamon butter
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209,933 |
Walnut Cookie Bars (With Shortbread Crust)
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Set oven to 350° (oven rack to second-lowest position). Grease a 13 x 9-inch baking dish. In a processor (I use my small processor for this) place the flour and sugar process for a couple of seconds. Add in cold butter and vanilla; process until fine crumbs form (about 10 seconds or just until the mixture holds together). Press the mixture into bottom of the baking pan. Bake 350° (second-lowest oven rack) for about 12-15 minutes or until the edges are just golden brown. Meanwhile in a bowl whisk together brown sugar corn syrup 2 teaspoons vanilla pinch salt and eggs until well blended. Mix in chopped walnuts. Pour over the crust. Bake for about 20 minutes or until set (these bars do not bake out high so watch closely they bake quickly!). Cool for about 1 hour or more before slicing. At this point you can drizzle with melted chocolate if desired. Slice into bar shapes.
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flour sugar butter vanilla light brown sugar corn syrup salt vanilla eggs walnuts
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384,703 |
Sourdough Grain & Seed Bread
|
ABM:. Place all ingredients (in order listed) in your bread machine and set to dough cycle. When complete form into a loaf and place in a greased loaf pan. Allow to rise to doubled. Bake in 375 oven for 40 minutes until it is golden and passes the knock test. For a more rustic loaf you can form onto a greased cookie sheet and allow to rise or better yet use a baking stone if you have one! You could also allow your bread machine to follow a complete cycle allowing it to bake in the machine. KA or Stand Mixer:. Place all ingredients in order listed in bowl. Mix using dough hook until dough pulls away from sides of bowl. Dough shoud be smooth slightly damp. Oil a large bowl and place dough in swishing it around to coat. Allow to rest for 30 minutes. Fold dough (like you would a letter) turn 90 degrees and repeat foldings. Allow to rest 30 minutes more. Repeat foldings. Form into loaf and place in greased loaf pan or onto a greased cookie sheet. Allow to rise until doubled (2-3 hours.) Bake in a 375 degree oven for approximately 40 minutes until it is golden and passes the knock test. Note #1: To proof your starter feed it with 1 cup flour (preferably multigrain in this case) and 1 cup water then let it sit overnight or up to 12 hours covered. This is what develops the characteristic sour flavor and the longer the proof the sourer it will be. If you start with 1/2 cup of starter and feed it 1 cup each of water and flour you should have enough to make your bread and save the rest to start your next batch. Note #2: To use a baking stone allow your loaf to rise on parchment paper placed on a board. Place the stone in the oven when preheating it allowing it 30 minutes to heat the stone. Move the loaf onto the stone using the parchment paper (you can bake it right on the paper on the stone.).
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bread flour whole wheat flour wheat germ sea salt poppy seeds sesame seeds amaranth quinoa sunflower seeds butter plain yogurt honey water
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515,163 |
Sour Cream Potato, Kraut & Swiss Cheese Portabella #SP5
|
Clean mushroom caps gently. Flash in microwave four caps at a time for 3 minutes. If you desire the horseradish flavor mix 1 tablespoon or more very well into mashed potatoes. Spoon mashed potato mixture onto each cap. Put 1/4 cup of sauerkraut on top the mashed potatoes on each. Bake in greased pan in a preheated 375 degrees oven for 20 minutes. Mound 1/4 cup shredded swiss cheese on each and cook for another 5 minutes and you have your meal.
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portabella mushroom caps horseradish sauerkraut swiss cheese
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466,376 |
Fig Newtons
|
Preheat over to 375°F. Cream together shortening eggs sugar and vanilla. Sift flour soda and baking powder. Add to egg mixture. Grease a small cookie sheet with shortening. Pour 1/2 of the dough into pan and spread. Pour fig preserves over the dough and gently spread. Drop rest of dough over figs. Place in oven. When mixture starts to melt and gets soft gently spread the top. Bake 40 minute. Cool and cut into 24 bars.
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figs shortening eggs white sugar all-purpose flour vanilla baking soda baking powder
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485,837 |
Broccoli and Rock Shimp Penne Salad
|
In a large pot fill with water and salt bring to a rolling boil. Add in the penne and cook until the penne are al dente and pour into a colander to drain. Pour into a large bowl and cover. Repeat his step with the broccoli. Combine all of the ingredients add salt to taste.
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penne broccoli floret oyster sauce unsalted butter salt
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20,169 |
Pizza Dough Calzones
|
Preheat oven to 425 degrees. Cook ground beef mushrooms and green pepper in a medium frypan till meat is no longer pink drain. Stir in the mozzarella cheese and the 1/3 cup pizza sauce. Unroll pizza dough. Roll or stretch dough into a 10 x 15 inch rectangle. Cut dough into 6- 5 inch squares. Spoon some of the meat mixture onto one-half of each square. Brush dough edges with water. Lift a corner and stretch dough over meat mixture to opposite corner. Seal the edges by pressing with the tines of a fork. Place calzones on a greased baking sheet. Prick tops with a fork to allow steam to escape. Brush with the milk. If desired sprinkle with parmesan cheese. Bake in the preheated oven for 8 to 10 minutes or till golden brown. Let stand for 5 minutes before serving. If desired serve with warmed pizza sauce.
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lean ground beef fresh mushrooms green sweet pepper mozzarella cheese milk parmesan cheese
|
373,433 |
Spanish Truffles
|
uree dates and ham with sherry and freeze mixture to make a sorbet. Scoop the sorbet into balls and dunk them in liquid nitrogen to freeze. Then dunk in warm saffron-chocolate to form a hard candy coating. Store truffles in a covered container in the freezer and allow to thaw at least 1 hour before serving.
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dates serrano ham sherry wine white chocolate saffron
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396,479 |
Sauteed Gala Apples and Leeks
|
Heat olive oil to medium high heat in a non stick skillet. Add leeks and cook until tender about 5 minutes. Add apples salt pepper and fennel seeds. Cook for another 4-5 minutes until apples soften. Lower heat to medium low and add honey & vinegar. Cook for 1 minute. Remove from heat and serve.
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leeks gala apples olive oil honey fennel seed salt pepper
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25,129 |
Zucchini Salad with Tomatoes
|
Tip and wash zucchini slice very thinly and place in bowl with sliced green onions. Blend garlic vinegar corn oil salt and basil and pour over vegetables. Cover place in fridge until chilled. Line dish with tomatoes and top with marinated zucchini. Garnish with parlsey and pepper to taste.
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zucchini green onions garlic wine vinegar tomatoes salt parsley dried basil
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53,810 |
Cocktail Nuts
|
Heat oven to 300º. Melt butter with salt garlic powder and pepper sauce. Mix well- add nuts. Toss to coat. In a jelly roll pan bake for 15 minutes stirring occasionally. Sprinkle with Worcestershire sauce and bake 15 minutes longer.
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butter seasoning salt garlic powder Worcestershire sauce
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519,224 |
Vanilla Velvet Cake
|
Preheat the oven to 350°F. Grease and flour a 9x13x2 inch cake pan or 3 (9-inch) round layer cake pans. Sift flour cornstarch baking powder salt and sugar together in a large bowl. Make a well in the center of the flour and add the oil butter buttermilk milk vanilla and eggs. Beat until combined. Add the baking soda and vinegar. Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 to 30 minutes or until a cake tester inserted near the middle comes out clean. Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
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all-purpose flour cornstarch baking powder salt granulated sugar unsalted butter buttermilk vanilla extract eggs baking soda white vinegar
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362,543 |
Layered Black Bean Dip
|
Preheat oven to 350°F. Spread cream cheese in the bottom of a shallow baking dish. (I use a circular pie pan). Top with black beans. Add salsa. Top with cheese. Bake for about 20-25 minutes or until cheese is melted and dip is bubbling.
|
cream cheese canned black beans salsa
|
495,814 |
Creamy Baked Potato Soup #5FIX
|
Combine all ingredients in crock-pot except cream cheese. Cook on low heat for 6-8 hours. About an hour before serving add cream cheese and heat until melted. Note: fat-free cream cheese does not seem to melt well - stick with regular cream cheese for this recipe. Simply Potatoes Shredded Hash Browns can be easily substituted for a smoother less chunky style soup.
|
chicken broth cream cheese garlic red pepper flakes
|
26,174 |
Pasta with Korean Sesame Sauce
|
Cook pasta according to package directions until al dente. Drain. Combine sesame oil vinegar bean paste soy onion garlic ginger sugar and pepper in medium-size bowl. Heat large skillet over medium heat. Add sesame seeds; cook shaking skillet occasionally 2 to 3 minutes or until toasted and golden. Add pasta along with vinegar mixture to skillet tossing to coat. Garnish with cucumbers and serve.
|
angel hair pasta white vinegar soy sauce green onions garlic gingerroot sugar pepper cucumber
|
421,044 |
Deliciously Healthy Chicken Nuggets
|
cut chicken breast into small bite size or nugget size pieces. arrange on plate and sprinkle with olive oil. cut blood orange and squeeze juice over chicken. sprinkle creole seasoning over chicken turn chicken to mix juices and seasonings let marinate for 30 minutes. pour wheat germ onto separate plate and transfer one piece of chicken at a time to evenly coat both sides. place prepared chicken on greased cookie sheet and bake at 350 for 20 - 30 minutes. serve with favorite dipping sauce and fresh vegetables.
|
boneless skinless chicken breast blood orange extra virgin olive oil wheat germ
|
171,738 |
Ensalada De Judias Verdes
|
Prepare the vinaigrette by whisking the ingredients together in a non-reactive bowl. Whisk well again before serving. Best prepared several hours in advance if possible. Lightly blanch the green beans for about 3-4 minutes or until bright green. Immediately submerge in a bowl of ice water for a few minutes to lock in the color. Drain well. Divide the frisee on 2 salad plates. Place half of the green beans on each plate followed by half of the red onion and half the tomatoes. Drizzle with the sherry vinaigrette. Garnish each serving with a lemon wedge. Don't forget the crusty bread! Note that all ingredients are estimated.
|
fresh green beans red onion grape tomatoes cherry tomatoes frisee lemon wedges extra virgin olive oil sherry wine vinegar garlic clove salt fresh ground black pepper
|
282,401 |
Layered Lilikoi Cake
|
To make cake: Bake cake according to package directions substituting lilikoi juice for water. For chiffon: Beat egg yolks and sugar until lemon-colored; add Lilikoi juice place in saucepan and cook over low-to-medium heat until thick about 8 minutes. Remove from heat and chill. Whip cream and vanilla then fold into Lilikoi mixture. Frost sides of cake; cover top with Lilikoi topping. Makes enough to frost one cake. If layering an 11-by-13-inch cake double this recipe. For Gel Topping: Mix cornstarch with water to dissolve all lumps. Add salt Lilikoi and lemon juices and egg yolk. Cook over low heat until thick stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm. To assemble cooled cake: Thickly frost the cake with all of the Chiffon frosting mixture. Glaze the top of the cake with lilikoi gel. Refrigerate until ready to serve.
|
eggs sugar vanilla cornstarch water salt lemon juice butter
|
312,656 |
Banana Berry Drink
|
Place half of each ingredient in a blender; cover and process until smooth. Pour into chilled glasses. Repeat with the remaining ingredients. Serve immediately.
|
frozen blueberries frozen sliced strawberries in syrup plain yogurt banana
|
455,480 |
Caprese Pasta
|
In a medium bowl combine your choice of cubed cheese with the basil tomatoes garlic olive oil and black pepper and stir well using a fork. Add a little more olive oil as desired to prevent mixture from becoming too dry. Allow sauce to sit while you prepare linguine according to package directions. Immediately after draining linguine toss with sauce and allow to sit for a moment while the cheese melts a bit from the heat of the pasta. Stir serve and enjoy!
|
buffalo mozzarella light cream cheese fresh basil tomatoes garlic cloves olive oil fresh ground black pepper linguine
|
436,984 |
Blissful Borscht
|
Using a regular countertop juicer juice the tomatoes carrot cucumber celery and lemon into the approximate amounts listed and combine all juices into a large bowl. Dissolve honey in part of the vegetable juice. Add this mixture to the remaining ingredients in a food processor and pulse until thoroughly mixed but still chunky. Distribute among serving bowls and garnish with fresh herbs.
|
tomato juice carrot juice cucumber juice lemon juice honey sun-dried tomato cucumber scallions avocado tomatoes fresh parsley cumin cayenne
|
120,197 |
Fresh Pasta Sauce Base
|
Place pasta in boiling water. In a large sauce pot combine all other ingredients. Stir until combined well and evenly coated with the olive oil. Place sauce pot on LOWEST setting on stove and cover checking every few minutes. Let those items become luke warm. NOT HOT. If they get hot; just shut off and keep the lid on to keep them warm. When pasta is done; drain it and toss with the \"sauce\" base and squeeze lemon over it.
|
light olive oil garlic cloves bite-size fresh mozzarella cheese balls plum tomatoes sun-dried tomatoes packed in oil fresh basil sea salt cracked black pepper crushed red pepper flakes lemon pasta
|
43,621 |
Thai noodles and chicken
|
Cook pasta according to package directions drain. in a large skillet mix soup peanut butter soy sauce lime juice sugar and pepper flakes. Bring to a boil. Add chicken and heat through. Remove from heat. Add pasta and coleslaw mix toss to coat. Garnish with cilantro if desired and peanuts.
|
creamy peanut butter soy sauce lime juice brown sugar crushed red pepper flakes cilantro
|
174,937 |
Creamy Chicken Lasagna
|
Heat oven to 350 degrees. Grease 13x9 inch pan. Melt 2 Tablespoons of the butter in large skillet over medium heat. Add chopped onions and garlic; cook 3 to 5 minutes or until onions are transparent. Add tomates mushrooms tarragon basil sugar and 1/4 teaspoon of the salt. Simmer 4 to 6 minutes or until sauce thickens. Stir in chicken. Melt remaining 3 Tablespoons butter in medium saucepan over medium heat. Stir in flour and remaining 1 teaspoon salt; cook 2 minutes. Stir in half and half; cook and stir 5 to 6 minutes or until slightly thickened. Stir in wine; bring to a boil. Remove from heat. Spoon one-third of the tomato sauce into the bottom of pan. Cover with one-third of the white sauce. Top with 1 cup of the Swiss cheese; cover with one-half of the lasgana noodles. Repeat. Top with final one-third of the red sauce and white sauce and remaining 1 cup Swiss cheese; sprinkle with Parmesan. Bake 40 to 45 minutes or until heated through and light and golden brown. Let stand 15 minutes.
|
butter onion garlic cloves plum tomatoes dried tarragon dried basil sugar salt all-purpose flour half-and-half dry white wine swiss cheese mozzarella cheese parmesan cheese
|
147,076 |
Mom's Chili
|
Heat oil in stock pot. Add green pepper onion celery and garlic. Saute until cooked (onions soft and translucent). Add ground beef cook ’til brown and drain. Add remaining ingredients except for beans. Simmer for at least one hour. Add beans and heat through (15-20 minutes).
|
green pepper onion celery garlic clove ground beef diced tomatoes crushed tomatoes tomato puree chili powder cumin garlic powder onion powder sugar pepper salt kidney beans
|
365,960 |
Hot Chicken Salad
|
ix all but the cheese in a mixing bowl. Place in large glass casserole dish. Bake at 400 for 15 minutes uncovered. Top with cheddar cheese and return to oven for additional 15 minutes or until cheese is melted and bubbly. Serve hot. Great with a basic green salad.
|
turkey celery onion garlic lemon juice mayonnaise cheddar cheese
|
133,321 |
Creamed Chicken over Cornmeal Rings
|
In heavy skillet fry bacon until crisp. Remove to paper toweling to drain and cool. Reserve drippings. Mix cornmeal as directed with milk and eggs. (Should be very thick.) Heat a griddle to MED-HI and pour on bacon drippings. Lightly spray egg rings* and place on griddle. Pour batter into rings cover with foil or heat resistant lid; cook until set. Remove rings and flip over; brown other side. Remove to heated plate and keep warm while repeating with remaining batter spraying rings each time. Add more bacon drippings or oil if needed. Meanwhile in heavy skillet (used to fry bacon) heat to MED. Add butter and melt; add flour and stir constantly to light brown; add chicken stock. Whisk to blend. Add cream about 1/2 at a time—whisking constantly until thicken. Reduce heat and add seasoning; blend. Add mushrooms and chicken (and peas if using.) Cover and simmer over LOW heat for about 15 minutes to blend flavors. Add white wine to thin if needed. To serve place 1-2 cornmeal rings on each plate and spoon chicken and sauce over rings. Sprinkle with crumbled bacon; top with a parsley sprig; and serve hot. Serves 6-8. * If you have no rings grease muffin tin cups with bacon drippings and pour about 1/2” of batter in each cup and Bake at 400F.; for about 10-15 minutes. Watch closely; can burn easily! Let set for at least 5 minutes before removing from muffin pan.
|
bacon egg buttermilk butter flour garlic parsley tarragon half-and-half cream mushrooms pimientos white wine frozen green pea fresh parsley sprig
|
98,125 |
Hot Mamas
|
Spray a 9x13 pan with cooking spray. Layer cheese and jalapenos in pan. Mix well the eggs evaporated milk and flour in a small bowl. Pour liquid mixture evenly over the top of cheese/jalapeno layer. Bake at 350 degrees Fahrenheit for 45 minutes. Cool. Cut into squares. Serve and enjoy!
|
cheddar cheese monterey jack cheese eggs evaporated milk flour
|
125,817 |
Easy Party Punch
|
Dissolve powders and sugar in water. Add frozen concentrates and stir well. Add gingerale just before serving.
|
sugar lemon juice concentrate ginger ale water
|
44,820 |
Rosky (pronounced ROOSH-ky)
|
Cream cheese butter and flour. Wrap in wax paper and refrigerate overnight. Roll cold dough on cloth sprinkled with powdered sugar until VERY thin. Cut into triangle shapes about 3 inches at the base. Mix filling ingredients together in a bowl. Place a teaspoon of filling at base of triangle then roll toward the point. Shape into a crescent on an insulated cookie sheet. Bake@ 375F for 15-20 minutes. Watch closely so they don't burn.
|
cream cheese butter margarine flour ground walnuts sugar egg crushed pineapple
|
347,617 |
Grilled Italian Chicken
|
Mix all ingredientsmarinade ingredients in a bowl into a ziploc bag. marinate overnight and shake the bag and toss things around a bit during the marinating time. grill until done on LOW- MED heat basting with marinade during first 5 mintues of cooking time. wonderful with some rice and steamed vegies!
|
chicken pieces white vinegar lemon juice olive oil water garlic clove shallot
|
143,696 |
Ham-And-Greens Pot Pie With Cornbread Crust
|
Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour and cook stirring constantly 1 minute. Gradually add chicken broth and cook stirring constantly 3 minutes or until broth begins to thicken. Bring mixture to a boil and add seasoning blend and collard greens; return to a boil and cook stirring often 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture. Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set.
|
cooked ham all-purpose flour chicken broth black-eyed peas dry crushed red pepper
|
271,027 |
Chicken Rice
|
Rinse the chicken. Crush the ginger and put it in the chicken. Wait for the water in the pot to boil. Once boiling stick the chicken in it. Make sure that the water covers the whole chicken. Boil for up to 15-20 minutes. Make sure that it’s fully cooked. While waiting for the chicken to cook. Wash the uncooked rice in water. Drain in a strainer. Let stand for 5 minutes till there is no more dripping water. Heat a frying pan melt the margarine and throw in garlic. Fry till fragrant do not brown the garlic. Put in the uncooked rice. Mix. Put in the salt pepper chicken stock and saffron powder (The saffron powder is what makes the rice yellow. so adjust depending on how yellow You want the rice to be). Once everything is mixed well take out of frying pan and put it into a rice cooker. For easy way to measure the water to rice ratio use your index finger to measure the depth of the rice and remember where it hits on your finger. (I like to use my thumb resting against my index finger to mark the level). Then simply rest your index finger on top of the rice and add water until it hits the same spot on your finger as the rice did before. But for yellow rice the rice should be a little grainier so only put in a little less water. Put the Pandan leaf in with the rice and let it cook. If the rice comes out too grainy for your taste just add a little more water and press the cook button again. Your chicken should be ready by now take out the chicken put in a bowl. Rub the whole chicken with the sesame oil. (Save the soup). Cut the chicken as desired. Lay some cucumber slices on the side of a plate arrange cut chicken on the plate. Mix Soya sauce and sesame oil together and pour all over the chicken and cucumber. Add salt to the chicken soup. You can put in leaks or any leafy vegetable of your choice. Serve chicken with yellow rice and a bowl of soup. Eat. :).
|
whole chicken gingerroot cucumber soya sauce margarine garlic saffron pandan leaf
|
296,508 |
Cranberry Crumb Cake
|
Heat oven to 400 degrees. Butter 9-inch square baking pan. Prepare topping: Process flour brown sugar butter and nutmeg in food processor until thoroughly blended. Transfer to small bowl. Prepare cake: Put flour sugar baking powder baking soda cinnamon and salt in food processor and process until mixed. Add butter and pulse jut until mixture resembles coarse crumbs. Whisk buttermilk eggs and vanilla together in small bowl. Add to dry ingredients and process just until blended. Stir in cranberries by hand. Pour batter into buttered pan and sprinkle crumb topping evenly over top. Bake cake until wooden pick inserted in center comes out clean about 45 minutes. Cool completely on wire rack.
|
all-purpose flour dark brown sugar unsalted butter nutmeg all-purpose flour granulated sugar baking powder baking soda cinnamon salt unsalted butter buttermilk eggs vanilla extract fresh cranberries
|
344,224 |
Norwegian Meatballs
|
Saute onion in butter in a skillet until clear but not brown. Add remaining ingredients. Make small meatballs. Brown in 2 Tbs. butter. Remove from skillet and put in casserole dish. Put in skillet:2 Tbs. butter 1 cup milk ¼ teaspoons pepper ½ teaspoons salt and 1 teaspoons sugar. Dissolve cornstarch (3 Tbs.) in a little water. Add to liquid. When thickened pour over meatballs. Bake about 40 minutes at 350 degrees.
|
butter onion hamburger ground pork milk egg sugar salt nutmeg allspice
|
472,095 |
White Chicken Chili
|
In large Dutch oven saute onion in oil until carmalized. Add garlic and chicken cook until chicken is no longer pink. Add beans water bullion chilies and seasonings. Bring to a boil. Reduce heat and simmer (uncovered) for 30 minutes. Remove from heat stir in sour cream. Top with shredded cheese.
|
boneless skinless chicken breasts onion minced garlic clove olive oil great northern beans chicken bouillon cubes water oregano cumin dried chives cayenne pepper diced green chilies sour cream monterey jack cheese
|
90,861 |
Parmesan Crackers
|
Preheat oven to 350 degrees Farenheit or 180 celcius. Line a baking pan with parchment paper. Sift flour into a bowl. Stir in Parmesan and parsley. Add egg yolk olive oil and 2 tablespoons water. Stir well until combined. Turn dough onto floured surface and knead until smooth. Divide dough into two portions. Roll out one portion between two sheets of parchment paper until it is 5 centimeters thick. Use a 5 centimeter fluted cutter to cut out crackers. (If you use a larger cutter of course there'll be fewer crackers and you can determine how many you want to make.) Carefully place on the lined tray and bake for 20-25 minutes or until light golden brown. Set aside for 10 minutes to cool on the tray before transfering to a wire rack to cool completely. Repeat this process with the remaining portion of dough.
|
whole wheat flour parmesan cheese fresh Italian parsley extra virgin olive oil water
|
80,350 |
Braised Baby Bok Choy
|
Blend together: chicken stock oyster sauce ketjap manis hoisin sauce and cornstarch. Heat both oils in a wok and saute garlic and ginger. Add bok choy and stir fry 2 minutes. Stir in liquid ingredients and heat through until thickened and bok choy is tender crisp.
|
baby bok choy garlic gingerroot oyster sauce ketjap manis hoisin sauce cornstarch
|
458,784 |
Spaghetti Squash With Tomato Sauce
|
Place the squash in a very large pot. Add water to cover. Bring to a boil. Cook uncovered for 30-60 minutes or until easily pierced with a fork. Drain halve and set aside until cool enough to handle. Coat a 2 quart saucepan with cooking spray. Add the onions and garlic and cook over medium heat until translucent about 5 minutes. Add the garlic and sauté 1 minute. Add the tomatoes tomato puree oregano and pepper. Simmer for 20 minutes. Discard the seeds from the squash. Using a fork separate the flesh into spaghetti like strands. Reheat briefly in large frying pan. Serve topped with sauce and cheese.
|
spaghetti squash onion garlic cloves plum tomatoes tomato puree dried oregano black pepper parmesan cheese
|
175,407 |
Baby Potatoes With Cumin
|
Preheat oven to 400. Set potatoes on cookie sheet and drizzle with oil. Toss with cumin seeds and roast 20 min then broil 5 min to brown cut edges. Toss cooked potatoes with salt and serve.
|
baby potatoes olive oil cumin seed coarse salt
|
256,228 |
Pina Colada Chicken
|
In a large skillet heat the oil over medium heat. Season the chicken with the salt and pepper and sauté for 3 to 4 minutes per side or until no pink remains and the juices run clear. Remove to a platter and cover to keep warm. Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes stirring until well combined. Stir in the pineapple and cherries and return the chicken to the skillet. Cook for 2 to 4 minutes or until heated through. Sprinkle with the toasted coconut and serve.
|
boneless skinless chicken breast halves salt black pepper cream of coconut heavy cream pineapple tidbits maraschino cherries sweetened flaked coconut
|
49,343 |
Spaghetti Puttanesca
|
Mix garlic with 1 tablespoon water in small bowl and set aside. Bring 4 quarts of water to rolling boil in large pot. When water is boiling add 1 tablespoon salt and pasta; stir to separate pasta. Heat oil garlic mixture red pepper flakes and anchovies in large skillet over medium heat. Cook stirring frequently until garlic is fragrant but not brown. Stir in tomatoes and simmer until slightly thickened about 8 minutes. Cook pasta until done. Drain and then return pasta to pot. Add 1/4 cup of the reserved tomato juice and toss to combine. (You can also add a tablespoon of extra-virgin olive oil if you like) Stir capers olives and parsley into the sauce. Pour sauce over pasta and toss to combine adding more tomato juice to moisten if necessary. Adjust seasonings to taste and serve immediately.
|
garlic cloves salt spaghetti olive oil red pepper flakes anchovies diced tomatoes capers black olives fresh parsley leaves
|
52,426 |
Garlic Basil Chicken
|
Season chicken with salt and pepper. Saute in oil over medium-high heat until sides are brown and then drain. Place chicken and garlic in crockpot. Pour tomatoes (with liquid) and broth over chicken. Cover and cook on low for 7-8 hours or until chicken is no longer pink in the middle of the thickest pieces. Remove chicken. Skim fat from the surface of the juices. Stir in beans and cook on low for 15 minutes.
|
dark chicken meat salt pepper garlic diced tomatoes chicken broth great northern beans
|
410,250 |
Scallops With Spinach and Spicy Orange Juice Sauce
|
Heat 1 teaspoon of butter in a large nonstick skillet over medium-high heat. Add spinach in 2 batches if necessary and salt. Cook stirring just until wilted 1 to 2 minutes. Remove to serving platter. Wipe skillet dry with paper towels. Add remailning butter to skillet. When hot add scallops in a single layer. Cook 2 minutes turning scallops once or until lightly browned on 2 sides and barely opaque at the centers. Arrange on spinach; cover loosely with foil to keep warm. Put sauce ingredients in skillet and bring to a boil over medium heat. Boil for 2 to 3 minutes until slightly syrupy. Spoon sauce over scallops.
|
butter margarine spinach salt sea scallops onion wine vinegar garlic red pepper flakes
|
500,893 |
Beets in Mustard Sauce
|
Cut the tops off the beets leaving 1 inch of stems attached. Place the beets in a pot o cold water to cover bring to a boil reduce heat and boil until the beets can be pierced easily with a sharp knife 45-60 minutes depending upon their size. Meanwhile whisk together the mustard and vinegar in a bowl then whisk in the olive oil in a steady stream until the sauce is smooth and creamy. When the beets are done drain them and submerge them in cold water until they are cool enough to handle. When cooled cut off the roots and tops and slip the skins off. Slice the warm beets into the mustard sauce. Mix well cover and let marinate in the fridge at least 24 hours. Season before serving if needed.
|
red beet prepared mustard Dijon mustard red wine vinegar olive oil onion salt
|
517,042 |
Rhubarb Spritzer
|
In a medium saucepan stir rhubarb sugar and lemon juice over medium heat until sugar dissolves. Bring to a boil then reduce heat to medium-low. Simmer stirring occasionally until rhubarb breaks down completely about 6 minutes. Strain through a fine-mesh sieve pressing solids to extract as much liquid as possible. Discard solids. Cover and refrigerate until cold at least 2 hours and up to 1 day. Divide syrup amount 8 glasses. Top with seltzer or Cava wine. Garnish with lemon and grapefruit slices. Serve immediately.
|
rhubarb sugar seltzer water wine lemon slices pink grapefruit slices
|
401,913 |
Iced Mint and Cucumber Gin
|
Place all ingredients but mint in blender. Blend till well combined. Pour into glasses. Top with mint leaves to serve.
|
cucumber mint leaf
|
534,926 |
Easy Idiot Proof Crispy Convection Chicken Thighs
|
Honestly the above ingredient list is all approximate guesses. I just dumped stuff into the ziplock bag until it looked like seasoned flour. Take all ingredients above (except for chicken thighs) and dump into a gallon size resealable bag. close bag shake to mix well. preheat your convection oven to 375 degrees Fahrenheit. Rinse and pat dry your chicken pieces. Then take chicken pieces (I did three at a time) and drop into your bag of homemade ‘shake ‘n bake and shake to coat evenly. lightly oil your broiling pan and then place chicken pieces with space around each one. I personally cooked 6 and then the remaining 4- because that’s how much space I had in my broiling pan. place in convection oven set on BAKE (with convection on) at 375 degrees Fahrenheit for 60 minutes. Enjoy!
|
flour panko breadcrumbs season salt onion powder poultry seasoning black pepper chicken thighs
|
357,775 |
Crab Meltaways
|
Have butter and cheese spread at room temperature. Mix all ingredients and spread on english muffin halves. Then cut into quarters with a pizza cutter. Place on cookie sheet and freeze for 1 hour. If saving for future use place in freezer-proof bags with the air squeezed out. Can be saved up to 6 months. Broil for 4-5 minutes in oven or toaster oven. Serve warm and get out of the way!
|
English muffins processed cheese salt garlic powder mayonnaise butter
|
167,417 |
Sparkling Sangria
|
Combine liqueurs and fruit in the bottom of a medium pitcher and lightly muddle. Fill pitcher with sparkling wine. Place a single grape in the bottom of each glass. The yeast on the grape skin will help retain some fizz in your drink. Spoon a bit of muddled berry from the pitcher into each Champagne glass then pour in the liquid. Serve immediately. Cheers!
|
strawberries raspberries seedless grapes
|
89,121 |
3 Step Peanut Butter-Chocolate Chip Bars
|
Heat oven to 325°F. Mix together the peanut butter sugar & egg mix well. Spread in a small baking pan sprinkle with chocolate chunks. Bake for 20 minutes Cut into 8 bars.
|
sugar egg
|
454,448 |
Edamame Soup
|
Combine all ingredients in a large saucepan over high heat; stir well. Bring to a boil; decrease heat to medium; simmer 15 minutes. Serve in shallow bowls.
|
chicken broth vegetable broth white mushroom fresh ginger soy sauce fresh cilantro salt pepper
|
197,249 |
Bread Pudding With Whiskey Sauce
|
Preheat oven to 375 degrees. Spread butter over bottom of 13x9 baking pan. Break up french bread into bite size pieces and put in pan. Whisk eggs until frothy. Whisk into the eggs the milk cream brown sugar vanilla and cinnamon. Pour liquid over the bread pieces. Press bread and liquid down with a spatula until the bread is completely saturated. Bake at 375 degrees for 45 minutes to 1 hour (top will be puffy and lightly browned). SAUCE: Melt butter over low heat in a small saucepan. Stir in all other ingredients EXCEPT egg. Cook until the sugar is dissolved and the mixture is blended. Remove from heat. In a separate bowl whisk the egg until frothy. Vigorously whisk the egg into the sauce mixture. Set the sauce over medium heat and stir gently; bring the sauce to a simmer. Remove from heat and cool until thickened about one minute. Pour over bread pudding when the bread pudding is finished.
|
butter eggs heavy cream brown sugar vanilla cinnamon unsalted butter sugar brown sugar water nutmeg salt egg
|
421,975 |
Southwest Turkey, Rice and Bean Stir Fry
|
Rice -- Cook the rice according to the package directions (You can use any rice you want) I often use a boil in bag for convenience. I have also made this with leftover Chinese rice too. Turkey -- As the rice cooks brown the turkey in a medium size pan. I love non stick for this dish. Add the olive oil to the non stick pan on medium to medium high heat and brown the turkey breaking it up as it cooks. Cook until it is no longer pink. Remove the turkey to a plate lined with a paper towel to absorb any extra oil. Set this to the side. Keep any drippings in the pan to saute the vegetables. Vegetables -- Keep the heat on medium high heat and add the red pepper green pepper onion and garlic and saute until the peppers become soft. It should take around 3-4 minutes. Beans and Seasoning -- Add the taco seasoning and water (start with 1/4 cup water you can always add more) to the vegetables and stir well to combine. Add the beans and corn and mix well. Turkey -- Add the turkey back in along with the scallions cilantro and the cooked rice. Finish -- Reduce the heat to medium low. Remove the pan to the side and add the sour cream and stir inches Return to the heat just to warm up. It will only take a minute. Serve -- Garnish with grated cheese avocado black olives tomatoes or anything you want. A few nacho chips are also great served with this.
|
cooked rice ground turkey onion green pepper dark red kidney beans red kidney beans scallions sour cream water garlic fresh cilantro olive oil salt pepper black olives avocado tomatoes cheese
|
437,210 |
Pot Roasted Pork in Beer
|
Place oil in large oven proof pot and cook over medium heat until pork in browned evenly all over. Add the onion garlic bay leaves and pancetta. Lower the heat and cook for 10 minutes until pancetta colours. Stir in the beer scraping up all the sediment and bring to the boil. Cover and simmer over low heat basting frequently for 1 and a half hours. While pork is cooking preheat oven to 180 degrees. Transfer cooked pork to roasting tin baste with cooking juices and place in oven. Cook basting frequently for 15-20 minutes. Rest meat for 15 minutes before shredding or slicing thickly. Serve with vegetables of your choice.
|
olive oil onion garlic cloves bay leaves pancetta bacon
|
250,717 |
Bean and Beef Enchiladas
|
Preheat oven to 375ºF. Spray a large skillet with non-stick coating. Add onion and ground meat. Cook until meat is done. Add next four ingredients and mix well. Spray a 9x13-inch baking pan with nonstick coating. Add 1/4 teaspoon garlic to enchilada sauce. Pour 1/2 can of enchilada sauce in the bottom of the pan. Follow one of the methods below for rolling or layering. Bake for 20-25 minutes or until thoroughly heated. Top with cheese and return to oven for 5 minutes. LAYERED METHOD:. Cut the tortillas into strips. Follow this order: 1/3 of the tortilla strips 1/2 of the bean mixture 1/3 of tortillas 1 can sauce remainder of bean mixture remainder of tortillas remainder of sauce. ROLLED METHOD:. Place filling in each tortilla. Roll to enclose. Place seam side down on baking dish. Pour remaining sauce over top.
|
lean ground beef onion green chilies cumin chili powder tortillas garlic cheddar cheese
|
201,074 |
Cranberry Applesauce - No Sugar Added
|
Cut apples into approximately 1 inch cubes. Add all ingredients to pot and turn heat on high. Bring to a boil then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly. Half way through simmering you may add sugar or other sweetener if you desire. Stir frequently making sure that the apples are not sticking to the bottom of the pot. Add more liquid if necessary. Remove lemon slices. Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.
|
apples ground cinnamon fresh cranberries water lemon slices orange juice of salt
|
261,247 |
Pumpkin Bread
|
Coat 2 loaf pans with shortening. Cover with a coating of flour. Set aside. Mix dry ingredients. In separate bowl beat eggs oil water and pumpkin. Slowly add dry ingredients. Beat well. The mixture will be runny. Pour batter into loaf pans. Bake in 350°F oven for approximately 90 minutes or until an inserted toothpick comes out clean.
|
eggs water pumpkin flour sugar baking soda salt cinnamon nutmeg ground cloves
|
37,463 |
Butter Chicken
|
Put the yogurt almonds dry spices ginger garlic tomatoes and salt into a mixing bowl and blend together thoroughly. Put the chicken into a large mixing bowl and pour the yogurt mixture over it. Set aside. Melt together the ghee and oil in a medium-sized wok or deep round-bottomed skillet. Add the onions and stir-fry for about 3 minutes. Add the chicken mixture and stir-fry for 7-10 minutes. Stir in about half the cilantro and mix well. Bring to a boil then reduce heat and simmer until desired consistency is reached. Remove bay leaves and cinnamon stick. Serve garnished with remaining cilantro.
|
chicken canned tomatoes onions plain low-fat yogurt ghee fresh cilantro bay leaves cinnamon stick cloves green cardamom pods ginger garlic chili powder garam masala salt
|
161,392 |
Chicken, Peppers & Rice Caribbean Style
|
Combine the marinade ingredients in a large bowl or zip lock bag mix well. Add chicken cubes mix into the marinade so all the pieces are covered. Place in the fridge for 1 to 3 hours. Remove chicken from the marinade-save the marinade. Heat 1 tbsp oil in a skillet. Brown the chicken cubes on all sides. Add marinade and simmer over medium heat until the chicken is cooked apprx 15 minutes. Add red & Green peppers. Simmer 5 minutes longer. Meanwhile cook the rice (use your own favorite method) add 2 tbsp sugar or sugar sustitue while cooking mix in well. Serve chicken over the rice top with the chilled papaya cubes. Enjoy.
|
boneless skinless chicken breasts sugar sugar substitute long grain rice papayas tomatoes fresh lime juice onion garlic cloves dried thyme
|
54,226 |
Cheesy Buttermilk Biscuits
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Preheat the oven to 450. Combine the baking mix melted butter buttermilk sugar salt and garlic powder in a medium bowl. Mix with a wooden spoon until well blended. Add the cheese and work in gently. Turn out onto a lightly floured surface and knead about 30 seconds or until dough becomes elastic. Roll out to 3/4\" thick and punch out with a 3\" biscuit cutter. Use an ungreased sheet and bake for 8 minutes or until tops just begin to turn golden. Remove to a wire rack and brush tops with additional melted butter if desired. Serve warm.
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butter Bisquick baking mix buttermilk sugar salt garlic powder sharp cheddar cheese
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458,387 |
Brischtner Nytlae (Dried Pears in Spice Wine)
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Pour enough boiling water over the pears to cover and set aside overnight. Next day drain the pears. In a small saucepan bring wine cinnamon sugar and clove to a boil. Add the pears and simmer for 20 minutes. Remove the pears set aside. Keep the wine. Now stir the honey in to the wine. Bring to a simmer and reduce liquid over moderate heat to half its volume. Remove spices. Stir the butter into the sauce and season with 2-3 drops of lemon juice. Keep warm. To make the rice pudding bring milk to a boil. Add a pinch of salt stir in the rice and cook until tender. Stir the butter into the rice. Stir in the sugar (you may need more if you have a sweet tooth). Let cool. Add the walnuts stir in the kefir and the whipped cream. This dish should be served a room temperature. Place the rice in a bowl and the arrange the pears on top. Drizzle with sauce and garnish with the chopped angelica.
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red wine cinnamon granulated sugar clove honey butter lemon juice milk rice butter sugar yogurt granulated sugar walnuts angelica
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243,558 |
Crisp Oatmeal Cookies
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Preheat oven to 350. In a medium bowl whisk together oats flour baking soda salt cinnamon nutmeg and cloves. In a large mixing bowl beat together shortening butter and sugars until light and fluffy. Beat in the egg scraping down the sides if necessary. Add water vanilla and almond - mix until combined. Add dry ingredients and stir by hand just until combined. Fold in the raisins and nuts. Using a tablespoon cookie scoop drop the dough onto parchment lined baking sheets. Bake until the cookies are a light golden about 14 minutes. Remove and let cool on the baking sheet for about 5 minutes. Place the cookies on a wire rack to finish cooling.
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old fashioned oats all-purpose flour baking soda salt cinnamon nutmeg ground cloves unsalted butter shortening dark brown sugar granulated sugar egg water vanilla golden raisin pecans
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