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465,140 |
Oktoberfest Ribs With Apple Sauerkraut
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In large nonstick skillet brown ribs in oil over heat. Place in 3 1/2-4-quart slow cooker with potatoes onion sauerkraut and apples. Combine remaining ingredients and pour over. Cook covered on Low 6-8 hours (or on for 3-4 hours).
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onion sauerkraut red apples apple cider catsup caraway seed
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421,355 |
10-Minute Couscous Salad
|
ip couscous into a large bowl pour over broth. Cover then leave for 10 mins until fluffy and all the broth has been absorbed. Meanwhile slice the scallions and pepper and dice the cucumber. Add these to the couscous fork through pesto crumble in feta then sprinkle over pine nuts to serve.
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couscous vegetable broth scallions cucumber feta cheese pesto sauce pine nuts
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242,467 |
Serviette/Napkin Folding, Tied in a Loose Knot.
|
Lay your serviette square out flat before you in a diamond shape. Fold the North point of the diamond down to meet the South point of the diamond. You will now have a triangle shape that's pointing downwards. Take hold of the South points and start rolling them up towards the North point stopping fractionally short of the crease at the top. Loop the right hand end over the left hand end pull the right hand end though the resulting hole to form a loose knot. Don't pull the knot too tight just enough to be pleasing and informal.
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aracter(0
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357,089 |
Guilt Free Pineapple Liquada
|
ut all ingredients in blender. Add skim milk if thinner consistency is desired. Blenderize until smooth.
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banana honeydew melon pineapple chunks skim milk
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395,784 |
Smoked Salmon & Olive Tapenade Baguette Slices
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Olive Tapenade -- Chop up the olives both green and black very fine and mix with the olive oil garlic capers (also chopped) lemon zest parsley and pepper (no salt needed) as the olives and capers are very salty. Mix and just refrigerate until ready to use. Creme Fraiche Sauce -- Mix the creme fraiche lemon zest and juice dill and a pinch of salt go easy. Stir until combined and put in the refrigerator until ready to use. Baguettes -- Now if you want you can use slices of pumpernickle if you prefer than. You can even buy the small sandwich party breads which will work too. Personally I like the baguettes. Just thin slice and then drizzle with olive. Place on a baking sheet (I line mine with parchment for no clean up) and then bake at 425 until golden brown. Remove and let cool. Putting Them Together -- On your cooled baguettes spread a spoon of the olive tapenade a couple of rings of the red onion then a slice of the smoked salmon folding over so you have a nice size piece on each baguette. Then top with a spoon of the dilled' cream sauce. Garnish -- If you want to get fancy top with a sprig of dill a thin lemon twist or even a olive slice. They literally take just minutes to put together and they are so tasty.
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smoked salmon baguette olive oil red onion green olives black olives olive oil lemon zest capers garlic fresh parsley ground black pepper creme fraiche lemon zest lemon juice fresh dill kosher salt
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26,149 |
Buckwheat Bell Peppers
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Wipe peppers& slice off their tops& remove pith& seeds. Heat oil& fry the onion for 8 to 10 minutes until golden. Add brazils& buckwheat. Fry for a further 5 minutes. Stir in the mushrooms sweetcorn parsley rosemary& seasonings. Pile mixture into pepper shells. Replace tops& stand in a closely fitting pan. Pour in the tomato juice& water. Bring to a boil cover& simmer for 55 to 60 minutes. Carefully lift the peppers out of the cooking liquid& keep warm in a serving dish. Blend the cornstarch with 2 tbsps. of tomato stock. Add to the pot with the seasonings& simmer for 2 to 3 minutes. Hand the sauce around with the peppers.
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red bell peppers green bell peppers onions brazil nut mushrooms buckwheat groats sweetcorn parsley rosemary salt tomato juice water cornstarch salt pepper
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92,984 |
Whipped Golden Garlic Potatoes
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In a saucepan cook the potatoes and garlic in boiling salted water until fork tender; drain reserving potato water. Mash with a potato masher and mix in lemon juice oil and enough water to whip them lightly. Season with salt and pepper. Note: If desired substitute 3 parsnips for 2 potatoes.
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yukon gold potatoes russet potatoes garlic lemon juice olive oil
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45,677 |
Shark Attack Punch
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ix in a very large container.
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vodka blue curacao water
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515,302 |
White Bread/Stand Mixer Style
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Put warm water in your warmed mixer bowl. Add about 1 teaspoon of sugar and your yeast and stir to disolve. Let this sit in a warm spot to proof. I put it in the oven on lowest setting which is about 100F on my oven. After about 10 minutes you should see that it is starting to grow and you will see some bubbles starting to form. You will definitely smell the yeast. While you are proofing the yeast melt your butter. Add melted butter to your yeast and wisk in your egg remaing sugar and salt. Add 5 cups of flour and start your mixer on 1 for about 30 seconds then speed it up to 2. If needed add more flour a little at a time until the dough cleans the sides of the bowl. You then have the right amount of flour. Continue mixing on setting 2 for about 5 minutes. Grease a metal or glass bowl and put your dough in it turning it to coat on all sides. Cover this with a clean light cloth and put in warm oven to rise for approximately 45 minute. Grease 3 bread pans. After it has about doubled in size divide into 3 equal parts and form into loaves that will fit your bread pans. Cover with your cloth and let rise again until the loaves reach the desired size. Preheat your oven to 350°F. Cook your bread for approximately 25 minutes until golden brown. Remove from oven and bread pans and let cool on wire racks covered with cloth until cooled.
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warm water sugar active dry yeast salt egg butter flour
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512,714 |
Pineapple Upside-Down Cake Cocktail for a Crowd!
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Rim glasses with brown sugar. Pour vodka club soda cherry soda & pineapple juice concentrate in a pitcher. Stir well to combine. Serve over ice.
|
vodka brown sugar pineapple slice
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444,041 |
Barbecue Shrimp
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Melt butter in a saucepan over med-low heat. Stir in the garlic and cook until it is soft 2-3 minutes. Add barbecue sauce pepper and lemon juice. Bring to simmer. Remove from heat. Cook the shrimp directly over white-hot coals 3-5 minutes (no longer!) turning once and basting well with the barbecue sauce while cooking. Serve the shrimp with the remaining basting sauce drizzled over them. Garnish with parsley and lemon.
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butter garlic cloves barbecue sauce crushed red pepper flakes lemon juice jumbo shrimp lemon parsley
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50,688 |
Tuna and Red Pepper Chowder
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melt butter in a saucepan. add the red pepper and celery. cover and cook for 8 to 10 minutes stirring frequently. add the fish stock potatoes and marjoram. cook over a moderate heat partially covered for 15 minutes. stir in the sweetcorn and tuna season with pepper to taste. serve with crusty bread.
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butter celery rib dry white wine potatoes dried marjoram sweetcorn chunk tuna parsley
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270,030 |
Hot Smoked Kangaroo
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Place kangaroo fillets and shiraz in a freezer bag wrap well and refrigerate for an hour or two. Drain shiraz and lightly dry fillets by placing down each side on a paper towel. Rub over pepper mix. Lightly spray a small single layer of aluminum foil with oil to prevent sticking and too much direct heat place roo on top. Prepare smoker and start smoking for 15 minutes. I only used about a tablespoon of mesquite sawdust because I didn't want too much of a smoke flavour over the relatively long cooking time. Open lid turn over fillets and smoke a further 15 minutes. After this there shouldn't be much smoke left it's just to cook a little further. Rather than serving at once remove heat from the smoker and allow it to rest 5 minutes or so. Serve with a salad and remaining shiraz.
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aracter(0
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139,539 |
Vanilla Bean Cheesecake
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Preheat oven to 375 degrees. Line a 9 in springform pan with foil and spray with non-stick spray. Mix the graham crackers with 1/4 C sugar. Add the egg yolk 1/4 t. vanilla and melted butter in that order. Press mixture into the pan and bake for 8 minutes (or until edges are slightly brown). Remove and let cool. Preheat oven to 350 degrees. Combine cream cheese sour cream cornstarch and 1 C sugar mixing until sugar dissolves. Add butter 1/2 t vanilla and beans from one vanilla pod blend until smooth. Spread on crust. Bake 30-35 minutes cool 1 hour. In a cold mixing bowl beat 1 C cream until soft peaks form. Add 2 T powdered sugar and continue beating. Place in another bowl in fridge. Without washing first bowl beat the 1/3 less fat cream cheese in it until fluffy. Add the white chocolate and beat until smooth. Fold in the whipped cream from fridge; place back in fridge. In another cold bowl beat 1 C whipping cream until soft peaks form. Add 1 T powdered sugar and beans from one vanilla pod beating until stiff peaks form. Spread mousse evenly on top (cream cheese/white chocolate mixture). Refrigerate for an hour then spread whipped cream on top. Refrigerate several hours before serving.
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graham crackers sugar butter butter vanilla cream cheese sour cream cornstarch vanilla pod powdered sugar reduced-fat cream cheese white chocolate baking squares
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540,954 |
Psyched Mom's Steak & Cheese Breakfast Biscuits
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Cook steak and veggies over medium heat until veggies are tender and steak is cooked through sprinkle all over with fresh ground pepper set aside to cool. Beat eggs and stir in half of the cheese. Mix dry ingredients in a separate bowl and then stir into egg and cheese mixture. Stir steak and veggies into the batter. Place small dollops onto a well greased baking sheet. I use a coffee spoon and can fit 12 on a sheet. Add a little sprinkle of remaining cheese to the top of each dollop. Bake for 8-10 minutes. TO FREEZE. Cool biscuits to approximately room temperature. In a large flat container layer cookies between waxed paper. It's okay if the sides touch but don't stack directly on top of each other. Freeze completely. Transfer to a ziploc bag and return to freezer. TO REHEAT. In my microwave it takes about 50 seconds for frozen and 30 for thawed.
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yellow onion bell pepper fresh ground black pepper salt black pepper baking powder eggs American cheese
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58,429 |
Stuffed Quahogs
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Shuck quahogs and chop meat. Wash shells. Cook mushrooms and onions until tender in butter. Blend in flour and seasonings. Add chopped clams and cook about 10 minutes until flour is thickened stirring constantly. Grease clam shells and fill with mixture. Blend butter and crumbs and sprinkle over filling. Bake in oven at 400 for 20 minutes.
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quahogs onion mushrooms butter flour black pepper butter
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213,703 |
Hot Chicken Salad (Makeover - Light)
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Preheat oven to 350°F. In a small saucepan whisk flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat. In a large bowl whisk the yogurt mayonnaise sour cream lemon juice onion and salt until smooth. Whisk in the milk mixture. Stir in the chicken celery water chestnuts croutons and almonds. Spoon into a 2 quart baking dish coated with non-stick cooking spray. Cover and bake for 25 minutes. Combine bread crumbs and butter stir in cheese and sprinkle over casserole. Bake uncovered 5-10 minutes longer or until heated though and cheese is melted.
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low-fat mayonnaise low-fat sour cream plain yogurt all-purpose flour nonfat milk lemon juice onions salt celery sliced water chestnuts seasoned croutons butter low-fat cheddar cheese
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191,398 |
America's Greatest Gourmet Burgers
|
TO MAKE THE BOUDRAN SAUCE: Place the vinegar in a large bowl. Gradually add the oil whisking constantly until blended. Whisk in the mustard and Worcestershire sauce. Whisk in the ketchup chives and tarragon. Set aside. TO PREPARE THE BURGERS: Heat 1 tablespoon oil in heavy nonstick small. sauté pan over medium heat. Add shallots. Sprinkle with salt and pepper and sauté for 5 minutes or until translucent.Add garlic and cook for 1 minute longer. Remove from heat and allow to cool. Gently mix the ground beef parsley mustard Worcestershire sauce salt pepper crushed red pepper flakes(if using) shallots and garlic in large bowl until well blended. Mix in egg. (Don't overwork it - it will become too dense!). Divide the beef mixture into 4 equal mounds and shape each into a 4\" diameter patty. Set the patties aside. Lay the bacon slices in a heavy nonstick large frying pan and cook over medium heat about 8-10 minutes or until crisp and golden. (Can also use the microwave method). Remove from heat and set aside; allow to rest for 1 minute. Transfer to paper towels and break the bacon slices in half. Lightly toast the brioche buns cut side up for 1-2 minutes or until lightly toasted. Meanwhile heat a heavy large nonstick griddle pan or heavy large sauté pan over medium heat. Drizzle the pan with 1 tablespoon olive oil and cook the patties 2-3 minutes or until brown on the bottom. Turn the patties over. Top the patties with Gruyère cheese and cook about 3 minutes longer or until the patties are cooked to medium-rare doneness. Set the patties on the bun bottoms. Place the crispy bacon on top of the patties. Heat a heavy large nonstick sauté pan over high heat until it begins to smoke. Add the foie gras (if using) and cook for 25 seconds on each side until the foie gras is cooked on the outside but still soft in the center (you will need the fan on full force for foie gras it will release a lot of fat that will begin to smoke - next to health reasons - another reason we did not cook - all the smoke alarms!). Place the foie gras on top of the bacon on the patties. Shave the truffle(if using we didn't price. too exorbitant and we dislike them)very thinly over the foie gras (you may not need the entire truffle - Curtis used summer truffles said they are cheaper). Serve a little drizzle of the Boudran sauce on top of burgers and then cover with the bun tops. We served it with Boudran sauce sautéed mushrooms oven fries mixed greens salad and a dessert of fresh fruit. We made a fancy burger into a classy meal!
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sherry wine vinegar olive oil Dijon mustard Worcestershire sauce ketchup fresh chives fresh tarragon olive oil shallots garlic cloves crushed red pepper flakes beef chuck Italian parsley Dijon mustard Worcestershire sauce salt fresh ground black pepper egg bacon gruyere cheese foie gras
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109,859 |
Meatloaf Muffins With BBQ Sauce
|
Preheat oven to 450 degrees F. Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg beaten with milk bread crumbs and grill seasoning to the bowl. Next mix together the smoky barbecue sauce the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.
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onion celery green bell pepper egg milk barbecue sauce salsa Worcestershire sauce extra virgin olive oil
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114,918 |
Vietnamese Style Pepper Beef and Spinach
|
Trim excess fat from meat and slice thinly (which is easier when meat is slightly frozen) against the grain. In a large bowl combine the chopped onion sliced meat 1/2 teaspoon of the black pepper 2 teaspoons of the fish sauce and the cornstarch; stir well to coat and set aside to marinate (the cornstarch tenderizes and makes the meat \"velvety\"). Over high temperature heat a large skillet or wok and - when the skillet is very hot - add the oil (\"hot wok cold oil food won't stick\"); add the marinated meat mixture and sauté until the meat is cooked about 5 to 7 minutes. Remove cooked mixture from skillet and set aside. Heat the remaining 1 tablespoon oil in the pan and stir fry the minced garlic for 1 minute. Add spinach leaves and stir fry for 3 minutes stirring constantly. Add remaining 4 teaspoons fish sauce and tomato and stir fry 2 minutes. Add the cooked meat mixture and remaining 1/2 teaspoon pepper to the skillet combine well and cook until heated through and sauce comes to desired consistency (the cornstarch will effect the consistency - you can add a bit of water broth or sherry if it becomes thicker than you'd like). Serve immediately with hot cooked jasmine rice. Note: I've been told that \"the recipe is not exactly Vietnamese since we actually use minced pork to stir fry water spinach; beef is always more expensive than pork at home - the good cuts are often on their own or cooked with minimal side ingredients; other cuts go into stews and soups\" so feel free to try this with pork too! Also when I first made this recipe I really wasn't expecting too much from it - it came out much tastier than I expected an absolute keeper (especially according to my husband)!
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beef rump roast black pepper fish sauce cornstarch garlic roma tomatoes cooked jasmine rice
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316,966 |
Iced Soy Latte
|
Place dry ingredients: instant coffee artificial sweetener and optional seasonings as desired in bottom of a glass. Add vanilla extract. Add hot water and stir. Add vanilla soy milk and stir. Add ice cubes if soy milk is not chilled enough. Top with whipped cream and sprinkle with cinnamon and cardamon for a more elegant presentation.
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instant coffee soymilk artificial sweetener water cinnamon cardamom vanilla extract
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465,412 |
Marbled Chocolate Chip Bars
|
Beat first 8 ingredients together well. Add flour; mix well. Add nuts if desired. Spread into greased 10x15 pan. Sprinkle with chocolate chips. Place in 375 oven for 3 minutes. Remove from oven; swirl chocolate chips with a knife. Return to oven; bake for an additional 15-18 minutes.
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butter eggs baking soda salt brown sugar granulated sugar vanilla water flour chocolate chips
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126,872 |
Gruyere Cracker Crusted Haddock
|
Crumble all the crackers into a food processor with the gruyere cayenne and parsley and blitz until well blended. Add 1 Tbs of the olive oil and some seasoning and pulse again until well blended. Heat the remaining oil in a large frying pan and cook the haddock for 2-3 minutes until nearly cooked through. Sprinkle the cracker-crumb mixture over the top of the fillets pressing down firmly with your fingertips. Preheat the grill to medium. Place the pan under the grill for 4-5 minutes until the fish is completely cooked through and the crumb topping is golden brown.
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gruyere cayenne fresh parsley olive oil haddock fillets salt ground black pepper
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398,623 |
Gluten Free Chocolate Chip, Raisin, Walnut Cookies
|
Preheat the oven to 190 degrees C (375 degrees F). Mix all dry ingredients in a large bowl. (Use a stand mixer if available.). Mix the oil egg and sugars until pale and creamy looking. Add the vanilla and water. Pour the liquid ingredients into the dry ingredients and mix until thoroughly combined. If the chocolate chips fall out of the dough add a little more water. Using two spoons drop small walnut sized piles of the mixture onto Teflon or baking-paper-lined oven sheets leaving about 4–5cm between each to allow spreading as they cook. Place one tray at a time in the middle of the oven and bake for 10–11 minutes until not quite golden brown. Be careful not to overcook they are still tasty but crumbly. Cool on baking tray for a few minutes then on racks until completely cool before transferring to an airtight container for storage. They keep well for a few days otherwise store in the freezer.
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baking soda salt chocolate chips raisins walnuts xanthan gum canola oil egg brown sugar white sugar vanilla water
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241,629 |
Grape Caesar Salad
|
Tear lettuce into bite sized pieces into bowl. Add grapes and Gorgonzola or Swiss cheese and toss. Sprinkle croutons and Parmesan cheese over salad. Pour some of the dressing over salad and toss taste and add more dressing as desired. Parmesan Cheese Croutons:. Toss bread cubes with butter and Parmesan cheese in skillet. Toast over moderate heat until golden brown; stir frequently. Lemon Dressing:. Measure olive oil into small bowl. Whisk in lemon juice until completely combined. Whisk in remaining ingredients and serve.
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romaine lettuce iceberg lettuce seedless grapes gorgonzola swiss cheese parmesan cheese butter parmesan cheese olive oil lemon juice Worcestershire sauce garlic clove salt fresh coarse ground black pepper
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306,568 |
Turron De Dona Pepa
|
In a boiler bring chancaca water orange rind and cloves to boil. Simmer for 40 minutes until mixture forms a soft ball when dropped in cold water or reaches 238° F (113° C) on a candy thermometer. Cool. While the syrup is cooking preheat oven to 350°F. In a large bowl mix salt into flour. Cut butter into the dry ingredients with a pastry blender. Add egg yolks and aniseed water. Knead dough until soft. Take small portions of dough and roll on a ligtly floured surface into sticks about 1/2 x 9 inches. Transfer sticks to a greased baking sheet placing them 1 inch apart. Bake for 25 minutes or until lightly golden. Cool. Place sticks on a serving dish one beside the other in one layer. Pour cold syrup on top. Place a second layer of sticks crosswise and pour syrup. Repeat a third layer and cover with the rest of syrup. Decorate with sprinkles or dragees if desired.
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all-purpose flour salt butter dark brown sugar water cloves
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226,884 |
Irish Cream Cocoa Mix
|
Combine all ingredients; store in an air-tight container. To serve:Place 1/3 cup mix into cup. Add 1 cup hot coffee or boiling water.
|
powdered milk powdered sugar
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181,174 |
Halloween Hermits (Chewy Chocolate Chip Cookies)
|
Preheat oven to 350 degrees F. In a large bowl cream together margarine sugar eggs pumpkin and vanilla. In a separate bowl combine flour baking powder cinnamon baking soda salt nutmeg allspice and cloves. Add dry misture to wet ingredients and mix. Stir in chocolate chips and nuts/raisins if using. Drop rounded teaspoons full onto a greased cookie sheet. Bake for 10-12 minutes or until golden brown.
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margarine brown sugar eggs pumpkin puree vanilla flour baking powder cinnamon baking soda salt nutmeg allspice ground cloves chocolate chips walnuts pecans raisins
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31,880 |
Barbecue Salad
|
Dissolve Jell-O Gelatin in boiling water. Add remaining ingredients. Pour into individual molds or 1-quart mold. Chill until firm. Unmold on crisp greens. Makes about 2 1/2 cups or 5 side salads or 6 to 8 servings.
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gelatin lime Jell-O gelatin boiling water tomato sauce vinegar salt pepper Tabasco sauce mayonnaise cottage cheese cream cheese
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305,578 |
Kelli's Cheesecake
|
Combine the pretzels sticks sugar cinnamon and yogurt together and press into the bottom of a greased pie plate. Bake at 350 degrees for 10 minutes. For the fillling simply combine your cream cheese sour cream and sugar in a mixer on a low speed. Once combined add in your vanilla and mix until even. Pour you filling into your crust and bake for about another 30 minutes or until the middle is firming up. Let your cake cool then cover and let chill for three hours. Decorate and design as you wish with fresh fruits or with your favorite ice cream syrup.
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sugar cinnamon non-fat vanilla yogurt fat free cream cheese fat free sour cream sugar sugar substitute vanilla
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289,027 |
St. Louis Bread Company Cauliflower Soup With Cheddar Toasts
|
For The Soup: Adjust oven rack to highest setting and preheat broiler on low. Heat a soup pot over medium and add the chopped bacon. Saute stirring occasionally until the fat is rendered and the bacon pieces are crisp - about 3 to 5 minutes. Add the onions and garlic and saute stirring frequently until the onions are a light golden brown- about 8 to 10 minutes. Add the cauliflower cover the pot and cook until tender - about 5 minutes. Add the flour and stir well to evenly coat the cauliflower onions and bacon. Add the broth tomatoes tomato puree and vinegar and bring soup to a boil over high heat. Reduce heat to low and simmer for 15 to 20 minutes or until all the vegetables are very tender and the soup has developed a rich flavor. Add basil to the soup. Add salt and pepper to taste. For The Cheddar Toasts: While the soup is simmering toast the bread slices on a baking sheet under the broiler turning once. Remove when bread is golden brown on both sides. Scatter cheese evenly over the top side of the toasted bread and return to broiler until the cheese bubbles and begins to brown. Serve soup in warm bowls and top each portion with a Cheddar toast.
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bacon garlic cloves cauliflower all-purpose flour low sodium chicken broth chicken broth plum tomatoes tomato puree white vinegar cheddar cheese basil
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76,716 |
Frosty Ginger Pumpkin Squares
|
In a bowl combine the melted butter and crushed graham crackers and gingersnaps. Press half of the crumb mixture in an ungreased 9x13\" baking dish or pan. In a bowl combine the pumpkin sugar cinnamon salt ginger and nutmeg and then add nuts. Gently fold the pumpkin mixture into the softened ice cream. Spread over the crumb mixture in the pan. Sprinkle the other half of the crumb mixture over the top. Return to the freezer for several hours. Let sit out about 10 minutes before slicing and serving.
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butter margarine graham cracker canned pumpkin sugar ground cinnamon salt ground ginger ground nutmeg walnuts vanilla ice cream
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479,356 |
De Luxe Cheesecake--Large
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Mix graham cracker crumbs 1 T sugar and butter. Sprinkle on sides and bottom of greased 10-inch springform pan. Cook and stir pudding mix remaining sugar and milk to full boil. Cover pudding surface. Beat cream cheese; beat in egg yolks lemon juice vanilla salt and pudding mixture. Beat egg whites to peaks; fold inches. Pour in pan. Bake at 450F for 30 minutes until set in center. Cool.
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graham cracker sugar butter sugar milk cream cheese eggs lemon juice vanilla salt
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215,956 |
Pumpkin Streusel Coffee Cake
|
PREHEAT oven to 350°F Grease and flour 9-inch round cake pan. FOR STREUSEL TOPPING: COMBINE flour brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts. FOR COFFEECAKE: COMBINE flour baking powder cinnamon baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture. SPOON half of batter into prepared cake pan. Sprinkle 3/4 cup Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping. BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
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flour brown sugar cinnamon butter margarine flour baking powder ground cinnamon baking soda salt butter granulated sugar eggs pumpkin puree vanilla extract
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493,151 |
Brine for Various Meats
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In a large bowl combine the kosher salt brown sugar any other spices or aromatics you may like to use and the garlic clove. Pour the boiling water over this mixture and stir well to dissolve the salt and sugar. Add the ice and stir until melted. Brining times for meats: Shrimp: 30 minutes. Whole chicken: 3 to 12 hours. Chicken parts: 1-1/2 hours. Cornish game hens: 2 hours. Turkey (12 to 14 pounds): 24 hours. Pork chops (1-inch thick): 4 to 6 hours. Pork chops (1-1/4-inch to 1-1/2-inch thick): 5 to 8 hours. Whole pork tenderloin: 6 to 12 hours. Whole pork roast: 2 to 4 days.
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kosher salt brown sugar garlic clove boiling water
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361,710 |
Orange Banana Cheesecake
|
Combine crumbs and butter; press firmly onto bottom of 9-inch springform pan. Beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Beat in mashed banana juice concentrate eggs and rind. Pour into prepared pan. Bake in preheated 350F oven for 50-55 minutes or until set. Cool. Top with orange sections banana slices and orange glaze; chill. ORANGE GLAZE:. In saucepan combine sugar cornstarch orange rind and orange juice; cook and stir until thickened. Cool.
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butter cream cheese sweetened condensed milk banana eggs sugar cornstarch
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480,469 |
Caravella Limontini
|
Place all ingredients into a martini shaker along with several cubes of ice. Shake vigorously strain into a martini glass and serve immediately. Garnish with a lemon twist.
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vanilla vodka pomegranate juice lime
|
197,529 |
Sava
|
Melt margarine over a gentle heat. add soya flour and cook until slightly thickened. remove from heat and stir in garlic and yeast extract. pour into a container and chill.
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margarine garlic clove
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142,230 |
Ham & Potatoes in a Skillet
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Dice potatoes into small pieces. I use thin skinned potatoes and don't bother to peel but if you prefer peeled potatoes work well too. (The potatoes can be cooked in advance or of you want a really speedy meal you could use the pre-cut pre-cooked diced potatoes from the produce section). Boil potatoes in lightly salted water until soft about 25 minutes. Drain. Fry ham in heavy skillet over medium heat for about 3 minutes flip and cook for a few more minutes until there's a nice bit of juice in the pan. Add brown sugar to the pan and turn ham to coat. simmer for about 5 minutes turning occasionally until ham is heated through. Add potatoes to pan (you don't have to remove the ham just lift it with a fork and put the potatoes underneath). Stir to coat evenly. Serve.
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ham steaks potato dark brown sugar
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194,872 |
Wild Berry Rice for Rice Cooker
|
Place rice and 2 cups water into rice cooker and with lid on set cooker to cook. Once cooked fluff rice and stir in honey butter and cream. Close lid and allow to stand to for 10 minutes on the keep warm setting. Place berries icing sugar 1/4 cup water and port into the bowl of a food processor or blender and process until smooth. Fold berry mixture through rice mixture. Transfer to serving glasses and top with extra berries and cream.
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water honey butter mixed berry icing sugar water port wine berries
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433,639 |
Quick & Easy Cajun Creamed Spinach
|
Saute' chopped onion & minced garlic in butter until soft. Add fresh spinach (cut in thick strips) and defrosted or microwaved frozen spinach until wilted. Melt in the cream cheese sour cream and other cheeses. As your sauce develops and thickens add your seasoning. If you are using feta cheese throw it in at the very end. Do not overcook-part of the charm of this dish is the fresh taste of the baby spinach-don't kill it!
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frozen spinach cream cheese light sour cream feta cheese butter onion garlic Tabasco sauce
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322,951 |
Blueberry Buckwheat Pancakes
|
In a big bowl whisk the flours baking powder baking soda and salt together. In another bowl beat the buttermilk nonfat milk honey eggs and oil together. Stir the liquid mixture into the dry ingredients mixing just to combine. Stir in 1 cup berries. Preheat a large nonstick skillet or griddle over medium heat. Ladle the batter onto the skillet with a ¼ cup measure. Turn pancakes when they are golden brown on the bottom and bubbles are forming on top about 1 ½ minutes. Cook the other side until golden brown about 1 ½ minutes. Serve topped with more blueberries and maple syrup.
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buckwheat flour whole wheat pastry flour baking powder baking soda salt buttermilk nonfat milk honey eggs canola oil blueberries real maple syrup
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510,136 |
Maple Glaze
|
n small bowl whisk together all ingredients.
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powdered sugar pure maple syrup milk
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411,246 |
Red Clam Risotto and Rouille
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1. Combine all Rouille ingredients except bread and refridgerate. 2. Add beer tomato sauce chili paste black pepper sweet paprika and smoked paprika to a stock pot and bring to a boil. 3. Reduce to a simmer add Clams and cover. After 10-15 minutes clams should begin to pop open. 4. Strain out the clams reserving all liquid and put them aside. Should yield roughly 1-1/2 to 2 cups. 5. Heat butter in frying pan. 6. Cook garlic and shallot in butter until translucent. 7. Add dry rice stirring constantly to coat in butter and toast for about 3 minutes. 8. Add 1/2 cup of reserved liquid stirring continuously until completely absorbed. 9. Continue this process with the rest of the liquid 1/2 cup at a time. Should take about 25 minutes but use your taste as a guide. 10. Add mozzarella and clams (now removed from the shell) for the last 5 minutes of the process. 11. Scoop onto a place and serve with Rouille spread on toasted sourdough.
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clam beer tomato sauce black pepper sweet paprika butter shallot garlic cloves arborio rice mozzarella cheese olive oil dry mustard garlic cloves beer cayenne lemon juice salt
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519,237 |
Chickem Breast Puttanesca
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Salt and Pepper chicken breasts spray large saute pan and warm over medium heat. Cook chicken in pan until golden brown on the outside (about 4 mins) flip and cook the other side (about 4 mins). Transfer the chicken to a plate and set aside. Melt butter in the same pan. Add garlic & red pepper flakes stir for about 30 seconds. Add olives capers onions & mushrooms. Stir for about 3 minutes. Add diced tomatoes. Stir well. Scrape any browned bits from the bottom of the pan. Reduce heat to low-low medium and add chicken breast and any accumulated juices to the pan. Let simmer for 20-30 minutes Check chicken breast using meat thermometer making sure they are at 165.
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boneless skinless chicken breasts salt black pepper butter fresh garlic cloves red pepper flakes black olives mushrooms onion capers diced tomatoes salt
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160,538 |
Classic Pork Chop Suey
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Stir fry veggies in the oil in a pre heated wok till tender crisp (about 5-10 min). Add broth cook till heated through. Combine soy sauce and cornstarch and add to vegetable mixture. Cook and stir till thick and bubbly. Serve over rice or crispy noodles and sprinkle with pork.
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onion celery sliced water chestnuts red bell pepper bean sprouts chicken broth soy sauce cornstarch Chinese barbecue pork
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117,169 |
Garlic Broccoli With Olives and Red Wine
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aute onion and garlic in olive oil in a large skillet until soft. Add broccoli olives and red wine. Bring to a boil then reduce heat cover and simmer for about 5 minutes stirring once. Season to taste with salt and black pepper (I like LOTS!) (If you like your broccoli a little more "done cook for 10 minutes or so).
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broccoli florets olive oil onions garlic cloves black olives red wine
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253,732 |
Baked Feta Cheese With Onions, Red Pepper & Tomatoes
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Preheat the oven to 220°C/425°F/Gas Mark 7 You will need two individual serving dishes that can go into the oven. De-seed and cut the bell pepper length ways into 3 cm strips. Brush the pepper slices in a little oil and place on a preheated non stick baking tray and roast for about 20 minutes. Remove from the oven. Char the skin of the pepper slightly with a cooks blow torch if you think the skin isn’t looking nice and roasted. Put the peppers to one side. Now in a saucepan melt the butter and the olive oil. Slice the onion thinly and finely chop the garlic. Add the onion and garlic to the saucepan. Over a low heat cook until soft but not coloured. Cut the feta cheese into 2cm cubes. Using individual serving dishes layer the onions with the thinly sliced tomatoes and the roasted red pepper slices. Top with the cubed feta cheese. Finish by sprinkling with the grated parmesan cheese. Sprinkle a pinch of paprika on top of each dish. Cover with aluminium foil (trying not to touch the cheese) and bake in the oven for about 15 minutes. Uncover and bake for another 5 to 10 minutes or until the feta starts to get a nice colour. Take care not to cook too much as it looks better if the feta stays in cubes. Serve with nice fresh crusty bread.
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red sweet bell pepper olive oil unsalted butter feta cheese onions tomatoes garlic cloves fresh parmesan cheese paprika
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275,384 |
Toasted Sesame and Sausage Tapas
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Roast sausage in oven or however you prefer to cook your sausage. Toast sesame seeds in fry pan for a couple of minutes until lightly toasted. Slice cooked sausages on bias. Add sausage and pineapple sauce to sauce pan. Sausage is cooked therefore you are just heating sauce at this point. Place in serving dish and add toothpicks to the top pieces. Sprinkle with sesame seeds.
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smoked sausage sesame seeds
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223,539 |
If You Liked the Tuna Casserole ......
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Cook egg noodles to al dente in boiling salted water; drain well. cube chicken fry until no longer pink and set aside. cook bunch of chopped asparagus (or use frozen). Preheat oven to 325°F Mix all ingredients together in a large casserole dish reserving 1/2 cup of cheese. Sprinkle reserved cheese over the top. Bake for 30 minutes.
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mayonnaise milk cheddar cheese asparagus onion black pepper chicken breast
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108,766 |
Baked Sweet and Sour Chicken With Veggies
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Quarter onions cut carrots into one inch pieces (I used baby carrots about 12). Seed core and cut green peppers into one inch chunks. Scatter all veggies in a roasting pan with a lid cover and roast at 400f degrees for 15 minutes. In a large shallow dish combine flour salt and pepper. Press chicken legs into flour mixture to coat all over. In a large non stick frypan heat 1 tablespoon oil over medium high heat. Brown chicken in batches adding remaining oil when necessary about 8 to 10 minutes. Arrange on top of veggies in roaster. Whisk together in a measuring cup orange juice honey soy sauce tomato paste corn starch and garlic. Pour over chicken and veggies. Cover and roast at 400f degrees for 20 minutes; uncover and roast basting occasionally until chicken is golden and juices run clear approximately another 20 minutes.
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onions carrots skinless chicken thighs all-purpose flour salt fresh ground pepper liquid honey soy sauce tomato paste cornstarch garlic
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392,694 |
Vegetable Spaghetti With Squash Noodles
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Heat oil in a large skillet over medium heat. Saute the onion and mushrooms just until softened. Add zucchini garlic italian seasoning and black pepper. Stir for 1 minute or until you can smell the garlic. Add the sauce artichoke hearts and parsley. Heat until bubbling. Cover and simmer while you prepare the squash or about 30-40 minutes. Pierce the squash several times with a sharp knife. In a large pot add enough water to cover the whole squash and bring it to a boil. Carefully drop in the squash. Cook for 20-30 minutes or until a fork goes into the flesh easily. Let the squash cool for about 10 minutes then cut it in half lengthwise and remove the seeds. Pull a fork through the flesh lengthwise to separate it into long strands. Place the sauce over the squash strands and top with freshly grated Parmesan cheese.
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onion button mushrooms zucchini garlic cloves black pepper fresh parsley spaghetti squash parmesan cheese
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186,542 |
Tater Tot Casserole
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Brown meat and onion. Add veggies soup and milk. Pour into casserole dish and top with tater tots. Bake 350 for one hour.
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ground beef onions milk
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373,971 |
J.a.'s BBQ Baked Beans
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In large pot put in bacon slices. Cook on medium heat for 5-7 minutes. Throw in minced onion and smoked sauage. Cook on medium heat until sausage and bacon is nicely browned. Pour both cans of drained baked beans into pot. Stir thoroughly until all ingredients are combined turn heat down to lowest setting. Stir in brown sugar barbecue sauce and maple syrup. Cook on minimum heat for 2-3 hours stirring occasionally.
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bacon smoked sausage brown sugar barbecue sauce maple syrup
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217,103 |
Quick and Easy Gluten Free Flat Bread Wraps
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Mix together the flour water and salt and leave to stand for 10 minutes. Lightly oil and heat a heavy based frypan. Stir batter and place a few spoonfuls at a time into the pan. You can shape as oval or rounds. Cook until lightly browned underneath then flip over and cook the other side. Serve either hot or cold. Note: you can use any GF flour eg. purchased flour mix rice flour soy flour maize or gramma flours. For a good purchased brand in Australia- I would recommend \"Orgran\" brand. You can buy it in most supermarkets and health food stores.
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salt water
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102,363 |
Eggplant (Aubergine) Parmesan - Vegan
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Preheat oven to 350 degrees F. In a food processor process till smooth: tofu spinach garlic nutmeg salt/pepper to taste and set aside. Place flour water or soymilk bread crumbs each in separate bowls. Heat olive oil in med frying pan. Dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs. Place 4 slices at a time into olive oil in frying pan. Fry eggplant on each side or until golden brown. Place on paper towels to drain excess oil. In a lasagna baking dish spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover. Layer eggplant tofu-spinach mixture and sauce. Repeat till all ingredients are done. Sprinkle cheese and bake for 30-45 minutes.
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eggplant flour water soymilk firm tofu frozen spinach garlic cloves vegan mozzarella cheese vegan mozzarella cheese nutmeg salt pepper
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210,894 |
Peach-Mustard Sauce
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Stir together all the ingredients. Serve cold or at room temperature.
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picy brown mustard
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201,522 |
Taco Salad
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Heat oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball spray tortilla with cooking spray. Bake 7 min or until tortillas are golden brown (Tortillas will drape over balls as they bake). Meanwhile brown meat with chili powder in large nonstick skillet on medium heat stirring occasionally. Add salsa and beans cook until heated through stirring occasionally. Place 1 tortilla shell on each of four serving plates. Fill evenly with salad greens meat mixture cheese and tomatoes. Top with dressing.
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flour tortillas chili powder salsa canned kidney beans cheddar cheese tomatoes
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351,107 |
Simple, Multi-Purpose, Bread Machine Sweet Bread
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* ALL ingredients must be at or slightly above room temperature*. Break the egg into a glass measuring cup then add enough room temperature water to total 1 1/2 cups. Put egg mixture and other ingredients into the bread machine in the order listed forming a shallow well in the center for the yeast. (egg/water mixture margarine sugar salt flour yeast). Program your machine to Dough Cycle. *I DO NOT recommend baking this in your machine - the large amount of yeast will cause your pan to overflow and make a mess of your machine. Check it periodically during the first kneading/mixing; scrape the sides of your pan with a rubber spatula if needed. It should form a neat ball of dough in the pan. If the dough seems too dry add a few table spoons water. If it seems too wet/sticky add a few table spoons flour. Lift the lid on the machine about 20-30 minutes before the cycle completes so the rising dough will not stick to it. When the dough cycle is complete:. Clover Leaf Rolls (makes 16): Divide dough into 48 small round balls. In oiled muffin pans place 3 balls in each cup in a clover pattern. Brush the tops with warm milk or butter. Cover and allow 30 minutes to rise. Bake at 350 for 20-25 minutes. Allow rolls to cool 20 min turn out into bread basket and serve warm. Cinnamon Rolls: Roll dough into rough rectangle 1/4 inch thick. Sprinkle with Cinnamon Sugar Walnuts Raisins or Pumpkin Pie Filling (or whatever else your heart desires). Roll up jelly-roll style. Cut into 1/2 inch slices ( dough can be refrigerated to make it easier to slice). Arrange on oiled cookie sheets. Brush with warm milk or melted butter. Allow 30 minutes to rise (will take longer if dough was refrigerated). Bake at 350 for 20-25 minute Allow rolls to cool 20 min remove from pans with a spatula onto a clean serving dish and serve warm. Sandwich Bread: Divide dough into two oiled 1 lb loaf pans. Brush with warm milk or melted butter. Allow 30 minutes to rise. Bake at 350 for 20-25 minutes. Allow loaves to cool 20 minutes turn out onto cooling racks and then cool completely before slicing. Dinner Loaf: Form a rough loaf on an oiled cookie sheet. Brush with warm milk or melted butter. Allow 30 minutes to rise. Bake at 350 for 20-25 minutes. Allow loaf to cool 30 minutes remove to a cutting board then slice and enjoy at the dinner table. Serve with your favorite spread. I have also made hot dog and hamburger buns from this recipe - but you get the idea. ENJOY!
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egg water margarine sugar salt bread flour milk butter
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284,487 |
Spicy Carrot Soup
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Heat the oil in a large pan add the onions and carrots and cook gently for 5 minutes stirring occasionally. Add the ground spices and cook gently for 1 minute continuing to stir. Stir in the stock bring to a boil then cover and cook gently for about 45 minutes until the carrots are tender. Puree the soup in a blender or food processor or with a hand-held blender (so easy!). Return to rinsed-out pan season to taste with salt and pepper reheating gently. Garnish with coriander.
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olive oil onion carrots ground coriander ground cumin hot chili powder fresh cilantro
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428,120 |
Paeton Punch
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Mix together the first six ingredients. After they are all mixed freeze. Once your ready to use it take out the forzen mixture and mix with the sprite.
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sugar vanilla extract water
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465,824 |
Hedgiehog's Butternut Lasagna
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Preheat oven to 400 degrees. In a large nonstick pan cook onion for a few minutes. add garlic mince salt & pepper; cook until mince is browned. Drain excess oil and transfer to a bowl. Clean out the pan and add butter melt over medium heat. add in flour; whisk or stir for one minute. increase heat and slowly stir in milk cooking for 10 minutes. transfer to another bowl; add in parsley nutmeg sage and salt & pepper to taste. spread some sauce on bottom pf buttered baking dish. top with 3 noodles sauce mince and squash slices. repeat layering of sauce mince noodles and squash alternating noodles and squash slices and top with remaining sauce. sprinkle with shredded mozzarella and bake for 45 minutes; you may want to cover it with tin foil initially to keep it from burning. Let stand for 15 minutes before serving.
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olive oil onion garlic cloves nutmeg minced beef butter flour milk parmesan cheese mozzarella cheese dried parsley sage
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504,867 |
Carnitas Suprema Sandwich
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In a clad skillet (don’t use cast iron because you will be deglazing) add the carnitas and any juice from the carnitas. Add the vegetable stock shallots garlic onion powder and black pepper. Stir well. Cover and Sauté at low heat for about 15-20 minutes and extract as much flavor as possible in the stock. Remove from heat. Strain the meat from the liquid and set stock aside. Return the meat to the skillet and brown slightly to remove some of the excess moisture. With tongs remove the meat into a bowl and set aside. Add the wine to the skillet and deglaze the pan at low heat and cook half the wine off while stirring with a heat proof rubber spatula. Scrap all the yummy brown material from the skillet. Return the stock to the skillet and simmer at medium low heat and reduce a bit more. In a separate container mix corn starch with a bit of water and make a roux. Slowly add to stock and thicken into a gravy. Return meat to skillet and mix thoughly. Split bollitos lengthwise and stuff with meat mixture. Add slices of avocado and pico de gallo. Enjoy.
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shallot onion powder black pepper white wine cornstarch avocado pico de gallo
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385,890 |
Three Cheese Macaroni and Cheese
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Heat oven to 350. Coat a 2 1/2 or 3 quart baking dish or six 10oz-12oz ramekins with nonstick cooking spray. Cook pasta following package directions. Drain and return to the pot. While the pasta cooks combine milk and flour in a medium-size saucepan and whisk until smooth. Cook over medium heat whisking constantly until mixture comes to a boil and thickens slightly. Remove from heat and add cheddar cheese whisking until smooth. Whisk in cottage cheese dry mustard cayenne and salt. Stir cheese sauce into pasta. Gently fold in spinach in two additions. Spoon mixture into the prepared baking dish. Stir together breadcrumbs and parmesan cheese. Sprinkle on top. Bake at 350 for 25-30 minutes for large dish 20 minutes for ramekins or until heated through. Remove from oven; let stand for 10 minutes before serving.
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elbow macaroni 1% low-fat milk all-purpose flour 2% cheddar cheese cottage cheese mustard powder ground cayenne pepper salt parmesan cheese
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370,370 |
Basic Shepherd's Pie
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Begin by cutting potatoes into chunks and boiling for approximately 30 minutes or until tender. In a large sauce pan saute onion and ground beef until brown seasoning with bay leaves worcestershire and salt and pepper. Once the beef is done cooking spread across the bottom of a large baking dish. Pour both cans of peas and carrots evenly across the beef. Once potatoes have become tender drain and mash them stirring in margarine and salt and pepper if desired. Spoon the potatoes onto the peas and carrots spreading evenly. Top with grated cheese and bake at 350 degrees for 25-30 minute.
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ground beef yellow onion baking potatoes margarine Worcestershire sauce bay leaf cheddar cheese
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249,928 |
Serviette/Napkin Tulip Version2
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Lay your serviette square out flat before you. Take the bottom left and bottom right corners and fold them up 1/3rd of the way towards the top of the serviette. Then fold the top left and top right corners down 1/3rd of the way. You will now have a long thin rectangle that is 1/3rd the width of the serviette sequare. Take the right short end of the rectangle and fold it over to the center point of the serviette. Then repeat with the left short side. You will now have a little square with a vertical gap running down the middle. Then take the bottom right corner of the square and fold it 3/4 of the way up the center line so that a triangle forms at the bottom. Repreat with the bottom left corner. You should now have a square top and a triangular bottom (pointing downwards) to your shape. Carefully turn the serviette over (keeping the bottom of the triangle pointing down). Take the top right corner of the serviette and fold it just past the middle top centre line. Bring the left top corner over and tuck it into the right corner that you have just folded. Carefully turn the serviette over and you will see the tulip front there will be a central petal and an outer petal on each side. Carefully fan out the outer petals and stand it on a plate.
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aracter(0
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108,380 |
Spinach & Parmesan Stuffed Mushrooms
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Preheat oven to 350°F. Wilt fresh spinach on the stove top; drain. Add wilted spinach and other ingredients into food processor mix together until well blended (try the mixture at this point to determine whether you would like to add more flavour/any other ingredient). Remove mixture with a spoon and put into a cleaned mushroom cap. Continue until no more mixture and mushroom caps. Put mushrooms onto a baking sheet that is drizzled with a little extra virgin olive oil. Bake in oven for about 6-8 minutes until mushrooms have softened.
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parmesan cheese extra virgin olive oil garlic powder baby portabella mushrooms
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323,519 |
Italian White Pizza
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Cook Bacon cool and crumble. Set bacon aside. Place Bread slices on cookie sheet. Layer with Garlic and Crumbled Bacon. Top with thick slice of Mozzarella. Bake at 350 degrees for 15 minutes.
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garlic fresh mozzarella cheese
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491,151 |
Cinnamon-Sugar Pretzels
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Preheat the oven to 300Fº. In a large roasting pan add the pretzels and spread the pretzels out evenly in the pan. In a small bowl add the oil sugar and cinnamon; stir thoroughly to blend ingredients together. Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture. Place roasting pan in oven bake uncovered for 30 minutes and stirring twice during baking time (every 10 minutes). Place baked pretzels onto a baking sheet that has been lined with wax paper. Spread pretzels out as evenly as you can to allow them to cool before serving. Store pretzels in an airtight container.
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granulated sugar ground cinnamon
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489,354 |
Nutter Butter Acorns
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Unwrap the Kisses and set aside. Arrange all the ingredients on a piece of parchment paper or directly on the counter top. Melt 1/4 cup peanut butter chips in the microwave for about 20-30 seconds. Stir the chips and microwave for 10-30 more seconds -- don't over cook. When assembling the acorns I set the bowl of melted peanut butter chips in a larger bowl of very hot/boiling water so the chips stay melted. Assemble the acorns: Put a small dab of melted peanut butter on one side of a Nutter Butter Bite. Immediately \"glue\" a Kiss to the Nutter Butter Bite. Set aside and continue gluing the rest of the Kisses. After a minute or two they will harden enough to add the acorn tops. Add the acorn tops: Put a tiny dab of melted peanut butter on the top of the acorn and top with a chocolate or peanut butter chip. Set aside to harden.
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aracter(0
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197,183 |
Marinated Chicken Curry
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Cut the chicken is pieces. Combine the rest of the ingredients. Marinate the chicken in the sauce over the night or half the day. Put it in the oven proof trey and bake it in the moderate oven till the chicken is cooked. Serve it with steamed rice.
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chicken breasts chicken Thai red curry paste fish sauce garlic clove brown sugar coconut cream parsley
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526,848 |
Garlic Feta Dip
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You can mash it all up in a big bowl for a rustic look or use a food processor for a smoother texture. You can also add the juice of half a lemon for a bit of brightness. Top with a sprinkle of ground pepper and a bit of olive oil or maybe some of the zest from the lemon.
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feta cottage cheese plain yogurt olive oil garlic cloves lemon
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123,868 |
Fragrant Red Lentils With Rice
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Let the oil get heated in a large saucepan over medium-high heat. Add diced onion and stir/saute for 6 minutes or until onion starts to brown. Add in ginger and next 5 ingredients; stir/saute for 1 minute. Add 3 cups water lentils and salt; bring to a boil. Cover lower the heat and simmer for 20 minutes or until lentils are tender; throw out bay leaves. Melt the butter in a small skillet over medium heat. Add in green onions and jalapeno pepper; stir/saute for 5 minutes. Add to lentil mixture along with lime juice cilantro and garam masala; stir to combine. To serve: put 1/2 cup rice into a shallow bowl; spoon 3/4 cup lentil mixture over rice for each serving; top with 1 tablespoon yogurt for each serving.
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onion fresh ginger ground coriander ground cumin ground turmeric garlic cloves bay leaves water dried red lentils salt butter margarine green onion fresh lime juice fresh cilantro garam masala brown basmati rice brown rice low-fat plain yogurt
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438,022 |
Cherry Dessert - Healthy
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Combine pudding mix and milk. Beat on low speed to mix ingredients. Add cream cheese; increase speed and beat until thick and smooth. Pour into Pie crust. Top with Cherry Pie Filling. Chill in refrigerator until set.
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prepared graham cracker crust fat free cream cheese sugar-free instant vanilla pudding mix skim milk
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416,434 |
Mini Butterscotch Puddings
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FOR PUDDINGS: Preheat oven to 350°F Butter and lightly flour 2 1-cup custard cups or four 3-ounce pudding molds. Using electric mixer with paddle attachment beat butter and sugar until light and fluffy. Add egg; beat until well blended. Stir in flour and baking powder. Stir in dissolved coffee. Spoon batter into prepared molds. Tent each mold loosely with foil leaving peak at top. Place molds in baking dish. Add enough water to come one-third of the way up sides of molds. Bake two 1-cup molds 40 minutes. and smaller pudding for 20 minutes. FOR SAUCE: stir all ingredients in heavy medium saucepan over medium heat. Bring to a boil; boil 4 minutes. The sauce should be used immediately. Serve puddings warm with whipped cream and sauce.
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unsalted butter brown sugar egg self-rising flour baking powder instant coffee powder unsalted butter corn syrup water brown sugar
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141,154 |
Crock Pot Swiss Cheese Chicken
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In skillet cook bacon until crispy remove and crumble. set aside. Add potatoes to crockpot. Add chicken to crockpot. Add garlic onion carrot and soup to crockpot. Cover and cook on low 6-8 hours. Remove individual pieces of chicken to plates along with vegetables and place one slice of cheese on each piece of chicken. sprinkle bacon on top of cheese. Enjoy.
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potatoes boneless chicken breasts garlic clove onion carrot swiss cheese
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393,463 |
Beer Battered Squash Blossoms With Goat Cheese and Garlic
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To make the filling: Combine garlic olive oil goat cheese and thyme in a small bowl. Mix until smooth and season with salt and pepper. For the blossoms: In a bowl whisk together beer and egg. Whisk in 1 cup of the flour and continue adding extra flour 1 tablesppon at a time until mixture has the consistency of thin pancake batter Whisk in butter and season to taste with salt pepper. Let rest 10 minutes. Meanwhile in a deep heavy pot fitted with with a deep-frying thermometer heat 1 inch of oil to 375°. Stuff each blossom with a few tablespoons of the goat cheese mixture and press petals closed. Working quickly in small batches dip filled blossoms into batter coating each completely; and fry turning once for 1 1/2 to 2 minutes or until golden and crisp. Use slotted spoon to transfer blossoms onto paper towels to drain. Make sure the oil returns to 375° before adding each new batch of blossoms. Sprinkle fried blossoms with salt and serve immediately.
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roasted garlic olive oil fresh thyme leave dark beer egg all-purpose flour butter zucchini
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453,351 |
Kimberly Dawn's Chicken Tetrazzini
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reheat oven to 350; prepare pasta meanwhile stir together chicke 1/2 parmesan cheese and next 6 ingrediets; stir in pasta. spoon mixture onto 6 lightly greased 8 oz ramekins or a lightly greased 11x7 inch baking dish. sprinkle with almonds and remaining 1/2 Celsius parmesan cheese. bake at 350 for 35 minutes or till bubbly.
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chicken parmesan cheese alfredo sauce chicken broth dry sherry pepper
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409,529 |
Mom's Tangy Bean Salad
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Rinse beans. Dice veggies. Combine all ingredients. Marinate for 12-24 hours.
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kidney beans bell pepper red onion canola oil red wine vinegar sugar salt pepper
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27,706 |
Quick Beef Skillet
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Brown meat in oil. Add vegetables; cook and stir for 5 minutes. Mix cornstarch with soy sauce and liquid. Stir into skillet mix well. Add oregano and mushrooms. Heat through.
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onion frozen green beans green pepper celery cornstarch soy sauce water oregano mushrooms
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399,635 |
Vegan Spinach-Mushroom Quiche
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Preheat the over to 350°F. To make the crust spread the oats and sesame seeds/nuts of your choice on a baking sheet and toast in the oven for ~10 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade (I use my blender but it is boss). Add the flour baking powder salt and pepper and process until the oats are finely ground. In a medium bowl whisk together the soy milk and oil. Using a wooden spoon mix in the dry ingredients to form a dough. Lightly brush a 9-inch or 10-inch pie with oil. Put the dough into pan place a piece of plastic wrap on the dough and press down evenly making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough and refrigerate while you make the filling. To make the filling in a wide saute pan over medium heat warm 2 tablespoons of the oil. Add the onion and mushroom raise the heat to high and saute for 10 to 12 minutes stirring and shaking and depending on how much of the left over wine you have chosen to drink flipping the pan until the vegetables are caramelized. Add the wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/2 teaspoon of the salt and continue to cook until relatively dry (excess moisture gone). Using a rubber spatula scrape the vegetables into a mixing bowl and set aside. In a small saucepan over medium heat warm the remaining 5 tablespoons of oil. Add the garlic basil thyme and red pepper flakes. Simmer gently for 3 to 4 minutes or until the garlic is golden. Do not let the garlic brown or it will become bitter (I mean that I will find you)! With a rubber spatula scrape the garlic oil into the bowl of a food processor or blender. Crumble the tofu into the bowl of the food processor. Add the lemon juice vinegar turmeric and remaining 1 teaspoon of salt and puree until smooth. With a rubber spatula scrape the puree into the mushroom-onion mixture. Remove and discard the tough stems of the spinach (not completely necessary but a fancy touch none the less). Wash the leaves in a large bowl with several changes of cold water. Transfer the spinach to a pot and cook covered over high heat for several minutes just until wilted. Drain in a colander and rinse under cold water to arrest the cooking. Drain well and squeeze dry. Transfer the spinach to a cutting board and chop fine (this is important going for flakes here not stands). Add the spinach to the rest of the filling and stir well to combine. Fill the tart shell with the tofu and vegetable mixture and smooth the top with the back of a spoon. Dust with Paprika and some vegan cheese if you would like. Bake for 45 to 50 minutes until firm. Let the tart cool for 8 to 10 minutes before slicing and serving.
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rolled oats sesame seeds whole wheat pastry flour baking powder sea salt fresh ground black pepper soymilk extra virgin olive oil onion white button mushrooms dry white wine coarse sea salt garlic cloves fresh basil leaves fresh thyme leave hot red pepper flakes firm tofu fresh lemon juice rice vinegar fresh spinach turmeric paprika vegan cheese
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24,814 |
Spring Garden Dip
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To make yogurt cheese place yogurt in cheese cloth or paper coffee filter and place in strainer over a bowl. Let drain a few hours or for best results overnight in the refrigerator. The more liquid removed the better. In a bowl mix yogurt cheese and softened cream cheese. Add all remaining ingredients. Serve with raw veggies or chips. *Notes:When chopping the bell pepper I put a paper plate on the cutting surface to help absorb some of the liquid in the pepper. It's best to hand chop the veggies for this reason. The food processor seems to make everything to runny. This dip never lasts more than a day or so at our house so I always quadruple the recipe. I figure while I'm doing all that chopping I might as well make it last. It keeps several weeks in the fridge.
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plain fat-free yogurt green onion green bell pepper carrot garlic
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150,996 |
White Cheese Dip - Tex Mex Style (Queso Blanco)
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Combine all ingredients except garnish of course in a microwaveable bowl that has been sprayed or brushed with oil. Microwave for 1 minute and stir. Continue microwaving at 30 second intervals stirring in between until cheese is melted. Serve warm with tortilla chips. Note- you can make this with canned poblano rajas or fresh roasted ones if you like. ***For a hotter dip use Pepper Jack cheese.
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monterey jack cheese asadero cheese diced green chilies green onions ground cumin salt fresh cilantro cilantro leaf
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251,783 |
Serviette/Napkin, Easy Elegance
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Lay your serviette square out flat before you. Fold it in half horizontally. Take the serviette and fold it in half again vertically so that it is now a small square a quarter the size of the original square. Only one corner of the square will have 4 open / loose edges rotate your square so that it is a flat diamond shape with the open corner pointing downwards. We will call this the South corner and the top corner opposite North. Take the uppermost of the loose points at the South position and fold it up to meet the North point. Take the next loose point at South position and also fold it towards the North point but stop short of it so that you have a triangle within a triangle. Repeat with the remaining two loose points so that you now have a set of ever decreasing triangles on the front of your triangular serviette. If you have time press these with an iron so that you have crisp sharp creases. Now carefully turn your serviette over so that the point of the triangle is in the North position. Take the right corner at the bottom and bring it up towards the top point at North but instead of flattening it make it into a soft curl. Repeat with the left corner so that you have before you a diamond shape with two rolled in sides meeting in the middle. Place into a plate.
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aracter(0
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308,767 |
Red Pepper Hummus
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Combine all ingredients in food processor or blender. Whirl until smooth and combined well. Cover an chill in refrigerator until ready to serve.
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garlic clove garbanzo beans tahini lemon juice dried basil
|
271,333 |
Hash Browns Quiche
|
Press hashbrowns onto bottom and sides of 9\" pie pan. Drizzle butter over them. Bake in 450 preheated oven for 20 minutes. Reduce heat to 350. In bowl toss together cheese and ham put in pie pan. Beat other ingredients and pour over ham and cheese. Bake uncovered 25-30 minutes. Note: You can substitute any precooked meats or cheeses.
|
frozen hash browns swiss cheese eggs butter seasoning salt
|
328,960 |
Tomato Cheese Pizza
|
Unroll pizza dough onto a greased 12-inch pizza pan; flatten dough and build up the edges slightly. Spread garlic over crust. Bake at 375 degrees for 7 minutes. Sprinkle half of the cheeses and oregano over crust. Arrange tomatoes on top. Sprinkle with remaining cheeses and oregano. Bake for 15-17 minutes or until crust is golden brown and the cheese is melted.
|
garlic part-skim mozzarella cheese romano cheese dried oregano plum tomatoes
|
478,825 |
Fish Fingers With Fresh Mango Salsa
|
In a bowl put in the marinade ingredients whisking to combine. Add the fish strips to the marinade and turn to coat well. Cover and refrigerate for 2 to 4 hours. In the meantime prepare the Fresh Mango Salsa. Place the mango red onion cilantro red chili lime juice orange juice sugar and cumin powder in a bowl. Season the salsa with freshly ground black pepper; refrigerate. To cook the fish: Drain the marinade from the fish. Toss the fish strips with the flour dip into the beaten egg and coat with Panko. Heat the oil in a large cast-iron pan or non-stick pan until hot. Lower the heat to medium and shallow fry the fish strips for about 2 - 3 minutes on each side. Remove with a slotted spoon and drain on paper towels. Serve warm with the fresh mango chutney lime wedges and sweet potato fries if desired.
|
lime juice cilantro green chili peppers green chili pepper green onion garlic clove sea salt mango red onions lime juice sugar cumin powder sea salt ground black pepper all-purpose flour egg panko breadcrumbs canola oil
|
91,007 |
Sausage and Mash With Ham and Cheese
|
Chop the potatoes into even-sized pieces and put in a saucepan of boiling water to boil for about 15- 20 mins. While potatoes are boiling part cook the sausages (grill or fry) and chop into 1/2 inch long pieces. Chop the ham into 1 inch squares. Chop and fry the onion. When the potatoes are fully cooked drain them and return them to the saucepan. Mash with the butter. Add milk until you have a smooth mixture. The mashed potato should look smooth but not move when you tip the bowl. Add the cheese onion and any seasonings (salt pepper mustard cayenne pepper etc) at this point. Place a layer of mashed potato in the bottom of a greased oven bowl. Add the sausage and ham. Layer the rest of the potato on top. Grate more cheese over the top. Cook in the centre of the oven gas mark 5 190 deg C for about 3/4 of an hour. Check after 1/2 an hour!
|
potatoes milk butter sausages ham cheese onion
|
8,340 |
Chicken Fajitas II
|
In a medium bowl combine lime juice mustard jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2 hours. In a medium bowl combine jalapenos garlic onion tomato salt and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes turning once. Keep warm. Wrap torillas in foil; place in 400 degree F oven for 5 minutes until warmed through. Slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas top with pica de gallo shredded iceberg lettuce and guacamole if desired. Fold up bottom edge; fold in sides.
|
lime juice Dijon mustard garlic chicken breasts olive oil flour tortillas romaine lettuce garlic onion salt fresh cilantro
|
250,102 |
Peanut Butter Pie
|
Combine cream cheese an peanut butter. Add milk and sugar and mix thoroughly. Fold in cool whip. Pour into graham cracker crust and freeze.
|
peanut butter Cool Whip milk cream cheese powdered sugar
|
269,305 |
Simple Creme Anglaise
|
In a bowl whisk together sugar egg and vanilla. In a small saucepan heat the milk over medium heat until it is steaming. Gradually add a bit to the egg mixture stir to combine then add to the saucepan. (By adding a bit to the egg mixture first it will help prevent getting scrambled eggs). Stir over low heat stirrig constantly for 5 - 8 minutes or until slightly thickened. Do not boil. Pour the sauce into a bowl. Place a piece of plastic wrap on the surface of the sauce. Chill.
|
sugar egg vanilla 2% low-fat milk
|
401,152 |
Custard Pie
|
Preheat oven to 350°F Butter a 9-inch pie dish. Peel halve and core the pears; slice into 1/4-inch thickness lengthwise. Arrange slices overlapping slightly in dish. In a blender process butter sugar flour vanilla egg milk salt until smooth. Pour batter over pears; bake until golden and firm to touch 40-45 minutes. Serve warm or at room temperature dusted with confectioners sugar.
|
pears unsalted butter granulated sugar all-purpose flour vanilla extract eggs milk salt confectioners' sugar
|
215,855 |
Easy Flan
|
Preheat oven to 325 degrees. Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel into each ramekin tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden. In a mixer or with a whisk blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup sugar then the vanilla. Blend smooth after each ingredient is added. Pour custard into carmel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes check with a knife just to the side of the center. If knife comes out clean its ready. Remove and let cool. Let each ramekin cool in the refrigerator for 1 hour. Invert each ramekin onto a small plate the caramel sauce will flow over the custard. Serve & enjoy.
|
sugar eggs sweetened condensed milk evaporated milk vanilla
|
43,019 |
Farmer's Pie
|
In a large skillet brown and crumble sausage for about 5 minutes. Add onion and continue cooking until onion is translucent about 5 minutes; drain. Remove from heat; add cheese broccoli rice tomato and olives; stir well. Pour into pie crust. In a bowl combine eggs cream garlic salt pepper and thyme; mix well. Pour over sausage mixture. Bake at 425 degrees for 10 minutes; reduce heat to 400 degrees and bake 30-35 minutes or until golden and firm.
|
bulk pork sausage onion colby cheese broccoli cooked brown rice tomatoes sliced ripe olives eggs garlic salt pepper thyme
|
170,900 |
Parmesan Crisps
|
Preheat oven to 375°F. Grate cheese on the small hole side of a 4 sided box grated into a small bowl. Using a tablespoon measure place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon making sure rounds are at least 4\" apart. Season with pepper paprika or cayenne if desired. Bake in the middle rack of the oven for 7 minutes or until golden. Cool and serve at room temperature.
|
parmigiano-reggiano cheese fresh ground black pepper cayenne pepper
|
454,997 |
Mchicha (East African Spinach
|
Place spinach and salt in a heavy 4-5 quart casserole. Cover tightly and cook over medium heat until spinach is tender about 10 minutes. Drain spinach squeezing it completely dry a handful at a time. Chop coarsely and set aside. Melt butter in a large heavy skillet over moderate heat. Add onions and chilies and cook stirring frequently until soft but not brown about 5 minutes. Stir in coconut milk and peanuts and bring to a simmer over moderate heat. Reduce heat to its lowest point. Cook uncovered stirring frequently 2-3 minutes. Add spinach and cook until heated through 4-5 minutes more.
|
fresh spinach salt butter onion fresh chili pepper coconut milk unsalted dry roasted peanuts
|
458,586 |
Memphis-Style Barbecue Sauce
|
In a medium saucepan combine ketchup water vinegar both sugars pepper onion & mustard. Bring to a boil over medium-high heat stirring to dissolve the sugar. Reduce heat to low & simmer for 1 1/2 hours stirring occasionally. Add lemon juice & Worcestershire sauce then simmer for another 30 minutes. Remove from heat & let it cool before pouring into an airtight container & refrigerate not longer than 3 weeks.
|
ketchup water apple cider vinegar brown sugar granulated sugar black pepper dry mustard fresh lemon juice Worcestershire sauce
|
170,735 |
Caramel Crunch Cake
|
In a large mixing bowl beat the cake mix water and egg whites until blended. Pour into a 13x9-inch baking pan coated with non-stick cooking spray. Bake at 350 for 35-40 minutes. Cool on a wire rack. With a meat fork or wooden skewer poke holes about 2 inches apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkler with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving.
|
ater
|
463,005 |
Healthy Monkey Morning Oatmeal
|
ut oats in a microwave safe bowl. Pour in water and microwave as directed. Once done take out of the microwave and thinly slice the banana into the mix. Mash/stir. Add in the peanut butter milk and cinnamon. Mix until desired consistency. EAT! :).
|
old fashioned oats water banana 1% low-fat milk low-fat peanut butter cinnamon
|
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