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141,506 |
Whipped Parsnips With Roasted Garlic
|
To make the roasted garlic: set oven to 350 degrees. Cut off about 1/4-inch off of the top of the garlic bulb and discard. Wrap head loosley in foil and place on a small baking pan. Roast until garlic is tender (about 1 hour) cool. Press bottom of the cooled bulb to squeeze out the pulp. Transfer to a bowl and mash with fork. Cook the parsnips in a pot of boiling water until very tender (should take about 25 minutes) drain well reserving 1/2 cup cooking water. Return parsnips to the pot; add in whipping cream butter nutmeg and mashed garlic (you might want to add in less than the whole bulb just keep tasting!). Beat well with an electric mixer until smooth thinning out with some of the reserved cooking water if the mixture is too thick. Season generously with salt and pepper.
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head of garlic parsnip butter nutmeg
|
211,806 |
BBQ Corn, Chilli Cheese & Bacon
|
Place corn cob on a piece of foil large enough to wrap around it once or twice. Wrap piece or pieces of bacon around corn and top with shredded cheese chilli flakes and wrap up tightly in foil. Cook over medium - hot BBQ grill plate for 15-20 minutes or so turning often.
|
bacon cheddar cheese
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287,880 |
Mexican Potato Salad
|
In a small pan combine the salsa lime juice oil salt & cayenne. Cook uncovered until heated through. Add to everything else and toss well.
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salsa lime juice salt cayenne pepper potatoes tomatoes mushroom parsley cilantro
|
284,528 |
Rocky Road Cocktail
|
Build all ingredients in a glass lined with chocolate & strawberry toppings. Garnish with a fresh strawberry & a marshmallow.
|
white Creme de Cacao cherry brandy
|
339,242 |
Fluffy Pumpkin Pie
|
Preheat over to 450 degrees. Blend together the first 13 ingredients. Beat the egg whites until slightly foaming. Beat in a pinch of salt and continue beating to form soft peaks. Beat in the sugar and continue beating to make stiff shining peaks. Beat 1/4 of the whites into the pumpkin mixture and delicately fold in the remainder. At once ladle the mixture into the pie shell(s) filling only to the rim of the pan. Immediately bake the pie(s) in the middle level of the preheated oven for 15 minutes. When rim of crust colors lightly reduce heat to 375 degrees and bake 15 minutes more - lower heat if pastry browns to much. Lower heat again to 350 degrees and continue baking another 15 minutes or so until the filling 2 inches from the edge of the pie is done (when you insert a skewer it will come out clean). Turn off the oven leave door ajar and let pie sit for 20-30 minutes more. Serve warm or cold with whipped cream or ice cream.
|
canned pumpkin light brown sugar white sugar salt light molasses dark rum cinnamon ginger nutmeg clove heavy cream milk salt sugar
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381,421 |
Oriental Chicken Casserole
|
Sprinkle chicken with lemon juice and soy sauce. Marinate and chill for 30 minutes. Saute onion celery and mushrooms until just tender. Cook cut up zucchini for about 5 minutes in boiling water until just tender. Drain and set aside. Drain liquid from chinese vegetables and add to chicken broth to make the 1 1/4 Celsius liquid. Combine all ingredients except chow mein noodles. Mix well. Turn into a greased 9x13 dish. Sprinkle noodles on top and bake at 350 degrees for 40 minutes. Refrigerate any leftovers.
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lemon juice soy sauce mayonnaise green onion celery mushroom zucchini chicken broth pepper water chestnuts
|
285,748 |
Sweet Wonton Pillows
|
Combine the brown sugar shredded coconut dry roasted peanuts and sesame seeds in a bowl. Place 1 teaspoon of filling in the center of each wonton wrapper. Top with a mint leaf. Brush the edges of the wrapper lightly with the lightly beaten egg. Fold the wrapper in half diagonally over the filling to form a triangle. Squeeze out the air; pinch the edges to seal. In a wok heat the cooking oil for deep-frying to 350 degrees Fahrenheit. Add the triangles a few at a time and deep-fry until golden brown 1 to 2 minutes. Remove the triangles and drain on paper towels.
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brown sugar unsweetened dried shredded coconut unsalted dry roasted peanuts sesame seeds wonton wrappers mint leaves egg
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393,131 |
Shake It Ice Cream
|
tir vigorously.
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milk sugar vanilla extract
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97,058 |
Hazelnut Dacquois
|
Preheat the oven to 325 degrees F. Prepare a sheet pan or two 9\" round cake pans by lining them with parchment paper. Do not grease them! In your food processor pulverize the toasted nuts with the flour until a fine meal forms. Add 2/3 cup of the sugar and pulse just to mix. Set aside. In a large clean dry mixing bowl combine the egg whites and cream of tartar. Beat at medium speed until soft peaks form then turn the speed to high and gradually beat in the remaining sugar; beat until stiff but not dry. Fold the nut mixture gently into the meringue. Spread the dacquoise into the prepared pans. Bake for about 30-35 minutes or until golden brown and springy to the touch. Cool the dacquoise in the pan on a rack. The dacquoise may be made left in the pan covered well and stored at room temperature for up to 2 days before adding a filling or buttercream.
|
toasted hazelnuts flour granulated sugar cream of tartar
|
510,777 |
Hamburger and Vegetable Soup
|
Cook beef onion and garlic in skillet until browned about 5 minutes. Combine all remaining ingredients in slow cooker and cook on low 6-8 hours. Discard bay leaf season to taste with salt and pepper.
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ground beef onion garlic cloves beef broth tomato sauce potato carrot corn baby lima beans celery pearl barley brown sugar apple cider vinegar dry mustard dried thyme bay leaf
|
200,242 |
Penn Cove Mussels Steamed in Orange Juice With Basil
|
Grate the orange rind and reserve. Cut 1 thin slice from the middle of the orange and cut it into little triangles; reserve. Juice the remaining orange. In a large skillet that has a lid mix the minced basil oil pepper mussels water shallots orange juice and half the grated rind. Cover the pan and bring to a boil and steam for a few minutes until the mussels open. Remove the mussels with a slotted spoon and toss the ones that didn't open. Place them on plates lined with fresh basil leaves. Garnish with orange triangles. Sprinkle the remaining orange rind on top. Pour the cooking broth into a small dishes to dip mussels into.
|
navel orange fresh basil olive oil black pepper mussels water shallot fresh basil leaf
|
2,333 |
Sour Cream Cupcakes
|
Cream the shortening sugar and eggs together until light an fluffy. Dissolve the soda into the sour cream. Sift the flour salt cream of tartar and mace together. Mix with the first mixture and beat together. Bake in a greased cupcake pan or you can use foil wraps at 400° for 15 - 20 minutes.
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creamed shortening sugar eggs baking soda sour cream all-purpose flour salt cream of tartar mace
|
373,485 |
Broccoli and Chicken Stir-Fried Rice
|
Heat oil in a large nonstick skillet over medium-high heat. Add broccoli and onion; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan. Place pan over medium-high heat. Add rice; cook 5 minutes stirring occasionally. Add broccoli mixture garlic ginger pepper and chicken; toss well. Combine remaining 1/4 cup broth soy sauce oyster sauce vinegar and cornstarch; add to pan. Bring to a boil; cook 1 minute.
|
olive oil broccoli florets onions reduced-sodium chicken broth cooked brown rice garlic ginger crushed red pepper flakes soy sauce oyster sauce cornstarch
|
380,874 |
Summer Fruit Crostata (Ina Garten)
|
Pastry: Place flour sugar and salt in food processor. Pulse a few times to combine. Add butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12-15 times till butter is size of peas. With motor running add the ice water all at once through the feed tube. Pulse a few more times to combine but stop just before the dough comes together. Turn dough out onto a well floured board roll into a ball cut in half and form into 2 flat disks. Wrap disks in plastic wrap and chill for at least an hour in fridge. If you want only one crostata freeze the second one. Preheat the oven to 400*F. Line a sheet pan with parchment paper. Roll pastry into an 11\" circle on a lightly floured work surface. Move it to the sheet pan. Filling: Cut peaches and plums in wedges place in bowl with blueberries. Toss with 1 tbls. of the flour 1 tbls. of the sugar orange zest and orange juice. Place the mixed fruit on the dough circle leaving a 1 1/2\" border. Combine the 1/4 cup flour 1/4 cup sugar and salt in food processor and add the butter. Pulse until mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit pleating it to make an edge. Bake the crostata for 20-25 minutes until crust is golden and fruit is tender. Let the crostata cool for about 5 minutes. Use 2 large spatulas to move it to a wire rack. Serve warm or at room termperature. Enjoy!
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all-purpose flour white sugar kosher salt unsalted butter plum fresh blueberries flour sugar orange zest kosher salt unsalted butter
|
15,492 |
Rum Pecan Pie
|
Combine first 3 ingredients; cook over low heat stirring constantly until the sugar dissolves . Cool slightly . Add eggs vanilla rum and salt to mixture mix well . Pour filling into pastry shell and top with pecan halves . Bake at 325 degrees for 55 minutes or until set . Serve warm or cold .
|
butter margarine sugar light corn syrup eggs vanilla extract salt pecan halves pecans
|
448,346 |
Sweet N Sassy BBQ Sauce
|
ix all ingreadients together in a bowl and wisk together until smooth. Heat over medium low for about 2-3 minutes while stirring. (just makes ingreadients blend better) Take a taste of the barbecue sauce add whats needed to fit your style! ENJOY! :).
|
ketchup mustard brown sugar Worcestershire sauce honey liquid smoke cayenne pepper garlic powder salt pepper crushed red pepper flakes
|
321,078 |
Amaretto Pear Gelato
|
In a large saucepan combine the pear or apple juice amaretto and 1/2 cup sugar. Heat the mixture over medium heat stirring until the sugar is dissolved. Add the pears and poach for 35 to 40 minutes or until tender but not falling apart. Using a slotted spoon transfer the pears to a plate. Reduce the cooking liquid for 20 minutes or until slightly thickened. Set aside to cool. Stir in the cream. Cover and refrigerate the pears and liquid separately until needed. In a medium saucepan combine the milk and salt. Heat over medium heat until bubbles form around the edges. Remove from heat and cover to keep hot. In a blender or food processor blend the 2/3 cup sugar and the egg yolks together until very thick and smooth. With the machine running gradually add the hot milk. Return the mixture to the saucepan. Cook over medium heat stirring constantly with a wooden spoon for 6 to 8 minutes until the mixture thickens slightly and coats the back of the spoon Remove the pan from heat and set it in a bowl if ice water. Stir for 2 minutes to cool the mixture. Cover and refrigerate for at least 2 hours or until thoroughly chilled. Chop 6 of the pear halves refrigerate the remaining 6 for serving. In a blender or food processor puree the chilled custard and the chopped pears until smooth. Freeze in an ice cream maker according to the manufacturer’s instructions. To serve arrange a pear half on each plate. Reheat the reduced cooking liquid. Scoop gelato on top of each pear half spoon some of the reduced cooking liquid over and garnish with chopped hazelnuts. Makes 1 1/2 quarts serves 6.
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amaretto liqueur sugar sugar pears heavy cream salt hazelnuts
|
510,436 |
Tura Higgins Pickles
|
Run cucmbers onions & green peppers through the food processor with the slicing blade in place. Combine all 3 ingredients with salt into large pan and mix thoroughly. Cover with ice and let stand 3 hours. Drain well. Combine last 5 ingredients and pour over drained cucumber mixture. Bring to boil on stove top. Pour into sterilized jars and process in water bath for 10 minutes.
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cucumbers onions green peppers pickling salt sugar vinegar mustard seeds turmeric celery seeds
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51,457 |
Kicked Up Spicy Walnut Chocolate Chip Peanut Butter Cookies
|
Heat oven to 375 degrees F line a couple cookie sheets with parchment paper (or butter the pans). In a mixer mix the butter until it is soft and creamy. Then add both the brown and cane sugar until it is well mixed. After that is mixed add the egg peanut butter vanilla baking soda and salt. Finally add the chocolate chips. Set aside. In a medium sized skillet; add the canola oil and chile oil heat on the range until sizzling. Add the walnuts and toss for a couple minutes until golden brown. Add the cayenne ginger and nutmeg. Continue to toss for another 1 to 2 minutes. Finally add the sugar to soak in all the goodness at the bottom of the pan. (Strain them to make sure no oil goes into the cookie mix.) Add the walnuts to the batter. Finally fold the flour into batter but don't mix too well. (If you need a wee bit more flour don't hesitate to add but the walnuts make for less of a need for large amounts of flour.) Once the flour is folded in scoop out spoonfuls of dough and place them on the prepared pan. Press down with fork. Bake for 14 to 17 minutes (depending on your oven) until golden brown. Let cool on rack. The spicy walnuts add a crunch and a finish that is quite a fun surprise.
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unsalted butter dark brown sugar egg creamy peanut butter vanilla baking soda salt chocolate chips all-purpose flour canola oil walnuts cayenne pepper powdered ginger nutmeg sugar
|
216,975 |
Angel Hair Pasta With Chicken
|
Preheat 1 tablespoon oil in a medium skillet. Add chicken. Cook and stir until chicken is cooked about 5 minutes. Remove from skillet; drain on paper towels. Preheat remaining oil in same skillet. Add carrot broccoli and garlic to skillet. Cook and stir for 2 minutes. Return chicken to skillet; add chicken broth basil and Parmesan cheese. Simmer for 4 minutes. Place pasta in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.
|
olive oil boneless skinless chicken breast halves carrot frozen broccoli garlic cloves angel hair pasta chicken broth dried basil parmesan cheese
|
433,566 |
Simple Three Cheese Fondue
|
Bring the wine to a boil in a small saucepan. Meanwhile melt the butter in a medium saucepan over medium low heat. Whisk in the flour and cook for about 5 minutes stirring constantly to avoid sticking and burning. Once the flour is cooked stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere Cheddar and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
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white wine butter all-purpose flour gruyere cheese sharp cheddar cheese cheese
|
529,249 |
Carrot Soup
|
Put just enough water in a 1 qt pot to touch the bottom of a steamer basket. Bring water to a boil then reduce heat to a simmer. Cut carrots into 2-inch pieces and place in steamer basket with garlic cover and steam for 15 minute. Transfer carrots/garlic to a blender including the water from the pot. Pulse-blend until desired consistency adding water as needed. Transfer the blend into a 2 qt pot add desired seasoning cover and put on low heat for 5 minute. Let rest for 5 minutes before serving.
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carrots water garlic clove
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378,791 |
Healthier Puppy Chow
|
easure out cereal in large bowl and set aside. Microwave chocolate peanut butter and butter on high for 1 minute. Stir and microwave again for 30 seconds or until stirred smooth. Stir in vanilla. Pour mixture over cereal. Stir until evenly coated. Pour into 2 gallon resealable food-storage bag. Add powdered sugar and shake unitl fully coated. Cool on waxed paper and store in air tight container.
|
vanilla powdered sugar
|
305,748 |
Saturday Morning Syrup
|
Heat sugar and corn syrup until sugar is completely dissolved. Add liqueur and stir to blend. To cook out the alcohol simmer for two to three minutes. For thinner syrup or a stronger liqueur flavor add more liqueur to taste. For a thicker syrup add more sugar. When desired results are reached cool liquid in pan over an ice bath. Syrup will thicken as it cools.
|
white sugar corn syrup
|
289,921 |
Grubstake Brownies
|
Melt butter and chocolate in microwave in large glass bowl. Let cool a bit. Add eggs stirring with a spoon to break and combine with chocolate mixture (don't beat). Add all remaining ingredients except nuts and blend thoroughly with a spoon (don't use a mixer). Add nuts and stir til mixed. Turn into a buttered 13x9 baking pan. Bake at 350 for 25 - 30 minutes. The hardest part of making these is it seems impossible to tell when they are done. You really just have to know your oven. I've finally decided it's 30 minutes - I set the timer when it dings I take them out - no matter what they look like and call it done. But your oven might cook hotter. If you like a more cake like type brownie you can add another egg.
|
butter eggs salt sugar vanilla flour walnuts
|
261,800 |
Eggs Parmesan--Dairy Free Style
|
Mix egg whites in a bowl until a little frothy; add soymilk and mix together. Heat a small frying pan (greased with nonstick spray) to medium heat pour in eggs. Sprinkle eggs with italian seasoning and parmesan cheese. Now you can either scramble them or fry them omelette style; it's up to you. While eggs cook heat up spaghetti sauce. When eggs are cooked to your desired doneness top with spaghetti sauce and the slice of vegan cheese. Turn off the heat and put a lid on the pan so the heat will help melt the cheese a little if you like. Serve and enjoy!
|
soymilk vegan parmesan cheese vegan mozzarella cheese vegan mozzarella cheese
|
305,861 |
Lemon Zesty Chicken
|
combine and heat. rub on chicken each time you flip it (do it on grill). serve.
|
honey Dijon mustard lemon juice lemon pepper margarine
|
218,099 |
Ez Marshmallow Dip
|
Combine marshmallow cream and remaining ingredients in a bowl; beating until blended. Serve with fresh fruit.
|
marshmallow cream mayonnaise lemon rind lemon juice
|
449,644 |
Bell Pepper and Tomato Relish
|
Preheat oven to 400 degrees Fahrenheit. Brush bell peppers with 2 Tablespoons oil; arrange on a baking sheet in single layer. Roast until peppers are tender and begin to brown turning occasionally about 35 minutes. Cool peppers for 10 minutes. Peel seed and slice peppers. Heat 4 Tablespoons olive oil in large skillet over medium-high heat. Add plum tomatoes and garlic. Sauté until tomatoes soften about 5 minutes. Add sliced peppers to skillet; sauté about 3 minutes. Add cilantro and vinegar. Season with salt and pepper. Serve at room temperature.
|
red bell peppers green bell peppers olive oil olive oil plum tomato garlic cloves fresh cilantro red wine vinegar
|
377,885 |
Falafel from Moosewood Cookbook
|
Place all ingredients except flour in a food processor. Blend until the consistency is uniform. Thoroughly mix flour into the felafel batter with a spoon. Heat a heavy skillet and add oil to coat completely. Wait until oil is heated and water sizzles upon contact when sprinkled into pan. Drop tablespoons of the batter into the oil flattening slightly with a spatula like a small thick pancake. When bottoms are crispy and browned flip them over. Place cooked felafel on a plate lined with paper towels to absorb any residual oil. Keep warm in a 300 degree oven if not serving immediately. ***Note: Felafel may be deep fried but use a standard vegetable oil as opposed to olive oil which does not have a high heat tolerance.
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chickpeas onion garlic cloves cumin turmeric salt cayenne pepper fresh parsley water lemon juice flour
|
329,467 |
Maple Rum Cake
|
Follow the instructions on the back of you cake mix bake for preheating your oven. Grease and flour a your choice of pan- I personally like to use a bunt pan. Add all cake ingredients in a large bowl and mix with a hand mixer on low speed for 30 seconds and high speed for an additional 2 minutes. Pour batter into a prepared pan. Bake according to the directions on the back of the box and cake will be done when a toothpick inserted in the middle comes out clean. Let the cake sit for 10 minutes in the pan and then remove to a cooling rack. In another large bowl mix all glaze ingredients together. If you want your glaze a little more liquidly add water a teaspoon at a time until you are happy with the consistency. While the cake is still slightly warm place wax paper or paper towels under the cooling rack and drizzle the glaze on to the cake making sure the sides get a little drizzle as well.
|
eggs sugar-free maple syrup rum powdered sugar sugar-free maple syrup rum
|
364,903 |
Jamie Oliver's Ultimate Mushroom Bruschetta
|
Put a large heavy frying pan big enough to hold all the mushrooms in one layer over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up and leave the smaller ones whole. Add them all to the pan and give it a shake to toss the mushrooms in the oil. Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili add to the pan and fry gently for a few minutes. If the mixture becomes dry pour in a little more oil. Once the mushrooms have started to turn a golden color after about 3-4 minutes add the butter and a nice squeeze of lemon juice(not too much) and toss again. To finish this off and make it into a creamy sauce spoon 2-3 tablespoons of water into the pan. Simmer for a little longer until you have a nice simple sauce that just loosely coats the mushrooms. Now toast your bread. Rub the toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate pile the mushrooms and the creamy juices from the pan on top and dig inches Enjoy!
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extra virgin olive oil garlic cloves fresh thyme fresh parsley summer savory sea salt fresh ground black pepper butter lemon
|
126,442 |
Rick's Vegetable Beef Soup
|
In a large pot brown beef in hot oil. Add bouillon spices and water. Bring to a boil; reduce heat. Cover and simmer for 1 1/2 hour. Add remaining ingredients. Return to boiling; reduce heat. Cover and simmer 1/2 hour or until vegetables are done. Season to taste with salt and black pepper.
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beef stew meat carrots potatoes frozen corn onion bay leaf diced tomatoes green beans water salt fresh ground black pepper
|
277,115 |
Moussaka
|
Heat 2 tablespoons of oil in a medium saucepan. Add the onion and cook 5 minutes or until softened. Add the beef or lamb and cook about 5 minutes stirring to break up. Drain off excess fat. Stir in the tomato paste and tomato sauce. Season with salt pepper and nutmeg. Simmer 5 minutes. Preheat oven to 375 degrees. Heat 4 tablespoons of oil in a large skillet. Add eggplant slices and cook until they are lightly browned. Drain on paper towels. Place alternate layers of meat mixture and the cooked eggplant slices in a greased 2 quart casserole beginning and ending with eggplant slices. In a small bowl beat together the yogurt eggs salt and pepper and spoon this mixture over the Moussaka. Sprinkle the top with Parmesan cheese. Bake at 375 degrees for 30 minutes or until the top is golden and the mixture is bubbly. Serve hot over roasted russet potatoes sliced 1/4 inch thick. Also serve with either a Greek or tossed salad and crusty bread.
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onion lean ground beef ground lamb tomato paste tomato sauce salt black pepper nutmeg eggplants plain yogurt eggs parmesan cheese
|
478,638 |
German Chocolate Mousse - Cooking Light
|
1. Combine first 3 ingredients in a heavy saucepan; let stand 2 minutes. Cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat and add chocolate; cover and let stand 5 minutes. Stir until chocolate melts. 2. Pour chocolate mixture into a medium bowl; cover and chill 30 minutes or until set. Gently fold in whipped topping. Spoon about 2/3 cup mousse into each of 8 dessert bowls. Cover at least 2 hours or until set. Top each serving with 1 1/2 teaspoons coconut and 1 1/2 teaspoons pecans.
|
1% low-fat milk unflavored gelatin vanilla extract sweetened flaked coconut pecans
|
390,672 |
Heavenly Caramel Dip for Apple Slices
|
In a medium saucepan over medium-low heat or in the microwave melt caramels with water stirring frequently until all lumps dissolved. Remove from heat. In a medium bowl cream together cream cheese and sugar. Fold in caramel mixture. Can serve straight away or keep in the refrigerator for up to two days.
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water cream cheese brown sugar vanilla essence
|
334,122 |
Tomato Soup With Chavrie
|
Mix all ingredients together in a sauce pot. Bring to a boil and serve.
|
ater
|
467,174 |
Oranges in Raspberry Sauce
|
Peel oranges removing all of the white pith. Cut into thick slices. Divide among 4 dessert plates overlapping slightly. In a blender or food processor puree raspberries and their syrup. Measure out 4 tablespoons. Freeze remaining sauce for future use. Pour 1 tablespoon of sauce over oranges in each dish. Garnish with mint.
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navel oranges frozen raspberries mint leaves
|
202,806 |
Pan Gravy
|
Add flour to butter in pan. Always use equal amounts of flour and butter. Stir butter and flour together until smooth and cook over low heat stirring steadily. Take from heat stir in cool milk slowly.
|
butter flour milk salt pepper
|
71,945 |
Peppered Prawn with Leek
|
Cut leek in half and cut into 3 cm pieces. Add leek to a pan of boiling water and boil until just tender drain Shell prawns leaving tails intact. cut along the centre back of prawns and remove vein flatten prawns slightly Heat oil in wok add prawns and garlic stir fry for 2 mins. Add sauce sugar and peppercorns stir fry until prawns are tender. Serve the prawns over leek pour over the liquid and sprinkle with coriander. Serve with chili relish on the side.
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leek garlic fish sauce brown sugar black peppercorns fresh coriander
|
484,831 |
Salsa Dip
|
haw package of spinach (yes you need it in the salsa and you don't taste it!) Brown up the ground beef and shred the cheese. Once beef is browned up and cooled mix it together with the salsa cous cous and spinach. Lay in pan and cover with cheese Cover with aluminum foil and bake at 375 for an hour. Use Tortola chips and enjoy.
|
ground beef cheddar cheese frozen spinach mild salsa couscous
|
187,809 |
Cucumber Salad
|
n a bowl combine all the ingredients except the peanuts. Toss gently and let sit for 15 minutes. Transfer to a serving bowl shower with the chopped peanuts and serve.
|
cucumbers cucumbers shallots serrano chilies granulated sugar kosher salt limes juice of fresh cilantro
|
168,764 |
Szechuan Beef and Vegetables
|
Cook rice in water as directed on package. Meanwhile in 12-inch nonstick skillet brown ground beef until thoroughly cooked. Remove beef from skillet; drain. In same skillet combine pea pods frozen vegetables water chestnuts and stir-fry sauce; mix well. Cover and cook on medium 7 to 10 minutes or until vegetables are crisp-tender stirring occasionally. Return beef to skillet; mix well. Cook 2 to 4 minutes or until thoroughly heated stirring occasionally. Serve over rice; sprinkle with peanuts.
|
water snow pea pods sliced water chestnuts
|
92,778 |
Super Simple Sun-Dried Tomato Appetizers
|
NOTE: If your sundried tomatoes do not already have Italian seasoned herbs in their oil you will need to first stir in 1 Tbsp of Italian seasoning blend to your tomatoes then cover and chill overnight. Drain off the oil from your tomatoes. Spread a generous spoonful of cream cheese onto each cracker and top with a strip of marinated sundried tomato. Place onto a platter and garnish with strips of fresh basil leaves if desired. Serve immediately. (You may need more or less or any of the ingredients- the Zaar computer only accepts specific amounts so I have tried to give you a rough guess).
|
cream cheese sun-dried tomatoes packed in oil fresh basil leaf
|
255,789 |
Fresh Apple Bread
|
Preheat oven to 350 degrees. Butter and flour a 9-inch loaf pan. Mix the dry ingredients together and set aside. Cream the butter and sugar together in a large bowl until fluffy. Beat in the eggs one at a time. Stir in the dry ingredients then add the apple and pecans. Bake for 1 hour or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then turn out on a rack. Cool before slicing.
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all-purpose flour baking powder salt ground cinnamon ground nutmeg butter sugar eggs apples pecans walnuts
|
294,726 |
Goblue Fredo (Backpacking)
|
At home: take the pasta from the box and place in one zipper bag with the corn. In a second zipper bag place the dried basil and cheese packet. Carry the salmon separately. In camp: bring a pot of water to a boil. Add the pasta and cook until al dente. Drain leaving a little bit of the hot water in the pan. Add the basil cheese packet and salmon. Stir to combine.
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dried basil smoked salmon
|
352,407 |
Mediterranean Frittata
|
Turn on broiler to high. Dice & cook onion in a small amount of oil until clear. Set aside. Cook spinach in a small amount of water until partially thawed. Add chopped tomato and cook until most of the liquid has been driven off. While you let the spinach & tomato cook mix eggs milk garlic salt pepper crushed red pepper and oregano with a whisk in a bowl. Add onions olives and (eventually) spinach & tomato mixture. Mix in 1 1/4 cup grated cheese. Add oil and egg mixture to a deep large frying pan. Cook over low/medium heat about 15 minutes until bottom and side of frittata are firm. Scatter last 1/4 cup cheese over the top. Cover handle with foil and transfer to broiler. Broil until top is cooked and browned about 10 minutes.
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yellow onion frozen spinach tomatoes garlic cloves olive oil eggs milk oregano crushed red pepper flakes fresh ground black pepper salt black olives gouda cheese gouda cheese
|
340,159 |
Pecan Pie Bars
|
Heat oven to 350°F; grease a 9x13 pan. Mix all of the crust ingredients at medium speed until crumbly. Press firmly in pan and 1/4 inch up the sides. Bake 15 minute. Mix all of the filling ingredients except nuts together until well blended. Stir in nuts. Pour evenly over crust. Bake another 20 minute. Cool completely before cutting.
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flour butter sugar salt eggs sugar corn syrup butter vanilla pecans
|
357,256 |
Plant Leaf Gloss
|
se this solution to swab onto leaves with a clean soft cloth.
|
milk water
|
124,920 |
Italian Corn Bake
|
Put in a small 2 1/2 quart greased roaster stir well. Bake covered for 1 hour at 350 degrees stirring every 15 minutes. To take in a crockpot bake first and then put in a warmed crockpot on low heat- Keeps this way for several hours.
|
whole kernel corn macaroni butter onion Velveeta cheese
|
27,100 |
Mini Cherry Cheesecakes with Vanilla Wafer Crusts
|
Preheat oven to 375 degrees. Beat cream cheese sugar eggs lemon juice and vanilla until light and fluffy. Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup. Fill the cups 2/3 full of cream cheese mixture. Bake for 15 to 20 minutes or until set. When warm top each with a tablespoon of cherry filling. Chill in refrigerator.
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cream cheese sugar eggs lemon juice vanilla cherry pie filling
|
465,893 |
Pumpkin Turkey Chili (Crockpot)
|
In a large skillet heat oil and saute the vegetables (onion - garlic) until tender and then stir in turkey and cook until browned. Spoon into crockpot. Stir in tomatoes and pumpkin. Stir in seasoning (chili powder - salt). Cover and cook on low for 4-5 hours. Serve topped with cheese and sour cream if desired.
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onion green pepper yellow bell pepper garlic clove turkey tomatoes pumpkin puree chili powder pepper salt cheddar cheese sour cream
|
153,329 |
Fried Chicken Paillard
|
In an airtight container combine buttermilk 1 1/2 t salt and 1/2 t black pepper. Place a chicken breast half between 2 12 in squares of plastic wrap. Using a meat pounder or the bottom of a saucepan pound chicken until just more than 1/4 inch thick. Repeat with remaining breasts; place in buttermilk marinade. Chill 20 minutes. Place bread remaining 1 1/2 t salt 1 t black pepper and cayenne pepper in the bowl of a food processor. Pulse until fine crumbs form about 10 seconds. Transfer mixture to a shallow bowl. Remove a chicken breast half from buttermilk mixture and shake excess liquid. Dredge both sides of chicken in bread crumbs and transfer to a plate. Repeat with the remaining chicken breasts. Line a baking sheet with paper towels. Heat oil in a large nonstick skillet over medium-high heat. When hot carefully place 2 chicken breast halves in pan. Fry until bottoms are golden about 2 minutes. Turn chicken breast over and cook until golden and cooked through about 2 minutes more. Transfer to prepared pan. Repeat with remaining chicken. Serve.
|
fat-free buttermilk salt fresh ground pepper boneless skinless chicken breast halves cayenne pepper
|
262,374 |
Chocolate Kiev
|
Combine in a mug stir well. Mellow out.
|
milk vanilla vodka Amaretto
|
390,531 |
Water Cakes
|
mix ingredients well. bake in little tins 1/2 full for 1/2 hour at 350 degrees. eat with butter.
|
eggs cold water salt flour
|
113,179 |
String/Green Beans in Chunky Tomato Sauce
|
Heat olive oil in large heavy skillet over medium heat. Smash the cloves of garlic and toss them into the pan. Cook shaking the pan until lightly browned about 2 minutes. Scatter the beans over the oil season them lightly with salt and red pepper and turn with tongs until they begin to wilt about 3 minutes. Meanwhile crush the tomatoes coarsely with your hands and add them to the beans. Cover the pan cook until the beans are tender- about 10 minutes. Taste and adjust seasoning to your liking and serve hot.
|
olive oil garlic cloves green beans salt hot red pepper flakes tomatoes
|
299,859 |
Ole' Crock Pot Enchilada Meatloaf
|
Mix all ingredients together reserving 1/3 cup of taco sauce. Before placing the loaf into the oven use the reserved taco sauce to evenly coat the top. Cover and cook on Low for 8-10 hours. Or on High 3 1/2 -5 hours.
|
nacho cheese flavored tortilla chips egg cheese
|
285,737 |
Mustard-Soy Dipping Sauce
|
Stir together mustard powder and distilled white vinegar in a small bowl until smooth. Add soy sauce the 2 tablespoons plus 2 teaspoons honey rice vinegar and chili sauce. Whisk until smooth. Let stand at room temperature for 30 minutes to let the flavors develop.
|
mustard powder distilled white vinegar soy sauce honey honey rice vinegar chili sauce
|
383,347 |
Grilled Chicken and Pineapple Kabobs
|
Rinse chicken with cold water and pat dry. Place chicken on cutting board and cut into 1-inch equal sized cubes. Place chicken in a large sealable bag. Pour marinade over chicken and place in refrigerator for 4 hours. Strain chicken and marinade in a colander and pat chicken dry. Discard used marinade. Arrange the chicken on skewers alternating with a pineapple cube between each piece of chicken. Brush skewers with oil and season to taste with salt and pepper. Preheat barbecue to 375F or medium high heat. Oil grill to prevent from sticking. Place a 4-inch by 10-inch piece of aluminum foil in the center of BBQ grill rack. Place skewers on grill with wooden ends of skewers over tin foil (this is to prevent any burning of the skewers). Cook each side of the kabob for 3-4 minutes. Baste with the reserved marinade throughout cooking. When chicken and pineapple are golden brown and chicken is no longer pink inside remove from BBQ. place on a tray and loosely cover with aluminum foil. Let meat rest for 5 minutes before serving. MARINADE:. In a large bowl combine all marinade ingredients and mix until well comvined. In a separate small bowl add 1/2 cup of the marinade; whisk in the honey and reserve for basting the kabobs later.
|
boneless skinless chicken breasts pineapple liquid honey coconut milk lime zest fresh lime juice garlic cloves green onions ground cumin ground paprika ground pepper ginger
|
50,484 |
Not Just Another Cream of Mushroom Soup
|
Slice enough mushrooms to measure 1 cup. Chop remaining mushrooms. Cook and stir sliced mushrooms in 2 Tbls of butter in a 3qt. saucepan over low heat until golden brown. Remove with slotted spoon. Cook and stir chopped mushrooms and onion in remaining butter until onion is tender. Stir in flour Salt and Pepper. Cook over low heat stirring constantly about 1 minute then remove from heat. Stir in broth and water. Heat to a boil stirring constantly. boil and stir for 1 minute. Stir in half-and-half and sliced mushrooms. Garnish with parsley (opt).
|
fresh mushrooms butter onion all-purpose flour salt white pepper condensed chicken broth water half-and-half parsley
|
34,353 |
Shrimp Fettuccini
|
Cook pasta according to pkg directions. In lg skillet saute onions peppers and garlic in oil. Mix flour and cream until smooth; add to skillet stirring. Add seasonings; bring to a boil. Cook and stir for 2 minutes. Reduce heat; add shrimp and basil. Simmer uncovered for 3 minutes. Drain pasta; toss with sauce.
|
fettuccine pasta onion green pepper garlic flour salt pepper cayenne pepper shrimp basil
|
411,471 |
Pumpkin Spice Blossoms
|
cream sugars butter and eggs add pumpkin and blend well. incorporate dry ingredients into mix and chill for 1-2 hours. drop by heaping teaspoons onto un-greased cookie sheets. bake at 350 for 8-10 minutes where color is just beginning to darken. pull from oven and push a kiss lightly down onto the center of the cookie – don’t press too hard – these kisses melt easily and will adhere to the cookie from the heat of the cookie itself. – do not return to the oven:. transfer to wire racks to cool.
|
all-purpose flour light brown sugar granulated sugar pumpkin puree cinnamon allspice ground ginger ground cloves vanilla baking powder baking soda eggs butter
|
459,219 |
Tuna Tartare
|
On 6 cold plates chilled in your refrigerator arrange the sliced Ontario greenhouse cucumbers in a circle. In a large mixing bowl combine the remaining ingredients and mix well. Season to taste with salt and pepper. To serve spoon tuna mixture on top of the cucumbers. Quick tip. Ahi or Yellowfin tuna is widely used in raw dishes especially in sashimi.This fish is also great for grilling.
|
extra virgin olive oil tuna beefsteak tomato shallot kalamata olive capers fresh basil leaves lemon fresh lemon juice cucumber
|
502,329 |
Crispy Chickenless Nuggets
|
Preheat oven to 350°F. Lightly grease or line a cookie sheet with parchment paper and set aside. Whisk milk and lemon juice together until foamy with bubbles. In a medium bowl mash chickpeas with a fork or potato masher until coarse. You don't want any whole beans left but don't overly mash them so that they are pureed and resembling refried beans. Alternatively you can pulse the beans in a food processor 10-15 times and transfer processed chickpeas to the bowl. Add in TVP crumbs if using vital wheat gluten mustard spices and agave or honey. Add in 1/4 cup water and mix with a spoon. Gluten should form almost instantly. Turn out onto a clean surface and knead for about a minute getting out any excess bubbles and making sure the gluten strands form. Mold the mixture into ball and set aside. Pour cornflakes into a separate bowl and mash until very crumbly like thick and slightly bigger bread crumbs and set aside. Re-whisk milk and then pour mixture into a shallow bowl. Break off bouncy ball-sized portions of the gluten and flatten in the palm of your hand to it resembles a nugget shape. Dip into the milk mixture so that it's coated on both side then press into flakes on each side making sure it's completely coated. Place nugget on a cookie sheet and repeat with all nuggets. Bake nuggets for 10 minutes flip and bake another 10-15 minutes until nuggets are firm and crispy. Serve with your favorite dipping sauce if desired(Ranch dressing ketchup honey mustard sauce barbeque sauce etc.).
|
soymilk lemon juice chickpeas Dijon mustard soy sauce garlic powder thyme vital wheat gluten poultry seasoning
|
90,928 |
Tofu in a Mild Oriental Sauce
|
Cut the tofu into 1/2 inch cubes and set aside. Mix the black bean garlic sauce soy sauce and sesame oil together in a small bowl and set aside. Place a skillet or wok over high heat and heat until hot. Add the olive oil swirling to cover bottom and sides of skillet or wok. Add the sauce mixture and cook for 1 to 2 minutes. Add the tofu. Stir gently and cook until tofu is heated through and covered with the sauce.
|
soft tofu tofu soy sauce olive oil garlic
|
191,826 |
Linzer Tarts
|
Preheat oven to 350. Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar beating well. Add egg and vanilla beating until blended. Add flour beating at low speed until blended. Roll dough into small balls and place on greased cookie sheets two inches apart. Flatten dough balls with a flat-bottomed cup wrapped in a damp paper towel. Dip a thimble or small round cutter in flour and cut out a small circle in the center of exactly half of the cookies. Bake for 8 to 10 minutes or until set. (The cookies will be pale. The cut out halves will bake faster so watch closely.) Transfer carefully to wire racks to cool. Spread raspberry preserves on top of solid cookies. Top with remaining cookies bottom sides down to make sandwiches. Sift powdered sugar over tops of cookies.
|
margarine sugar egg all-purpose flour vanilla powdered sugar
|
349,077 |
Ridiculously Easy 4-Ingredient Chocolate Chip Won Tons
|
In a small bowl beat cream cheese and sugar until smooth. Stir in chocolate chips. Place about 1 Tablespoon of mixture in the middle of each won ton wrapper (a cookie scooper is the perfect amount and makes this step much easier). Wet edges of wrapper with water and seal tightly making sure you get as much air out as possible. Fry in very hot oil until golden brown about 1 minute on each side. Drain in paper towel-lined bowl. Dust with powdered sugar and cocoa if desired. Serve hot and enjoy!
|
cream cheese granulated sugar chocolate chips wonton wrappers water powdered sugar
|
293,186 |
Nori (Roasted Seaweed) Cheese Snacks
|
Trim nori to the same size as the cheese slices if neccesary. Squares are easiest to work with. Starting with a slice of cheese layer with the nori and alternate using 3 sheets/squares of nori and 4 slices of cheese. Press together firmly and cut into triangles or bite sized squares. If serving as an appetizer feel free to put little toothpicks in the centre of each piece - these hold together well though so it's not neccesary. :).
|
nori processed cheese
|
459,682 |
Ham, Asparagus and Cheese Strata
|
Cook asparagus in a small amount of boiling salted water until tender crisp about 2 to 3 minutes; drain and set aside. Place 6 slices of bread on the bottom of a greased 9x13–inch (3.5 L) baking dish cutting the bread if necessary to fit the dish. Sprinkle half of ham asparagus chives rosemary and cheeses over bread. Repeat with second layer ending with cheese. Beat eggs milk mustard and pepper in a large bowl. Pour egg mixture evenly over the bread. Cover and refrigerate for at least 2 hours or overnight. Preheat oven to 350ËšF (180ËšC). Bake uncovered in preheated oven for approximately 60 minutes or until egg mixture is set in centre. Let stand for 5 minutes before serving.
|
asparagus smoked ham fresh chives fresh rosemary cheddar cheese parmesan cheese eggs milk Dijon mustard black pepper
|
199,779 |
Chewy Ginger-Molasses Cookies
|
Heat oven to 375 degrees farenheit. Line 3 baking sheets with parchment paper. In medium bowl whisk together melted butter and brown sugar. Whisk in egg and molasses until well blended. In another medium bowl whisk together all remaining ingredients except sugar and crystallized ginger. Stir into butter mixture. Cover and refrigerate at least 1 hour. Meanwhile place sugar and crystallized ginger in food processor; pulse until finely ground. Pour into small bowl. Working with one-third of the dough at a time (keep remaining dough refrigerated) use a #16 ice cream/cookie scoop or a 1/4 cup measure to scoop dough. Roll into 1 3/4-inch balls. Lightly roll and press each ball in crystallized ginger mixture; place on baking sheets leaving about 3 inches between cookies. Gently flatten into 2 1/4-inch rounds. Bake 12 to 15 minutes or until just golden brown around edges but still slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool.
|
unsalted butter dark brown sugar egg molasses all-purpose flour ground ginger ground cinnamon ground nutmeg ground cloves baking soda salt granulated sugar crystallized ginger
|
211,961 |
Berry Treasure
|
Preheat oven to 450°F Rinse and drain all berries. Turn into large bowl and set aside. Butter bottom of 9 inch tart pan with removable bottom. Line with piecrust. Prick crust several times with fork. Place in freezer for 5 to 10 minutes to firm up the shell. Bake until golden and crisp about 10 minutes. Cool on rack. (Note: you can prepare the tart shell a day ahead if you wish.). Measure sugar and cornstarch into medium saucepan and stir. Gradually stir in orange and lemon juices. Cook and stir over medium-high heat until glaze boils and thickens about 1 minute. Remove from heat and stir in liqueur or syrup. Pour glaze over berries. Gently stir to coat. Turn into tart shell. Refrigerate at least 10 minutes or up to 6 hours before serving. *Note: You can use any combination of berries you wish – you'll need a total of 3 cups to 3-1/2 cups.
|
strawberry raspberries blueberries sugar cornstarch lemon juice Grand Marnier
|
322,939 |
Apple Cake
|
Preheat Oven To 350 °F Grease and flour a 9x13 pan. Mix sugar oil and eggs for 1 minute until blended. Stir in remaining ingredients except apples and beat for an additional minute. Stir in the apples. Pour batter into prepared pan bake until toothpick inserted in middle comes out clean about 35-45 minutes.
|
sugar eggs flour cinnamon baking soda vanilla salt nutmeg apples
|
12,556 |
Brazo De Gitano (Gypsy's Arm)
|
Put the milk essence and cocoa in a pan and whisk bring to boiling point. Whisk the egg yolks in a bowl with 4 oz. castor suger and 1 tbsp. flour gradually whisk in the hot milk. Return to the pan and stir over low heat until the custard thickens. Put the eggs and the remaining castor sugar in a bowl and whisk over a pan of hot water until pale and thick then whisk until cool. Fold in the self-raising flour. Pour mixture into lined tin and bake at 190C degrees for 15 min until risen and golden brown. Put a piece of greaseproof paper on the work surface and sprinkle with a little extra castor sugar. Turn the sponge into the sugared paper trim edges cover with another piece of paper. Roll up with paper inside from one of the long edges. Leave to cool. Unroll and spread with the cold filling sprinkle the toasted almonds over the filling and roll up again. Decorate with whole almonds and sift icing sugar over the top.
|
milk vanilla essence caster sugar plain flour eggs self-raising flour icing sugar
|
453,534 |
Beef Stroganoff
|
Saute the mushrooms with butter and about half of the onion. Season the steak strips with salt and pepper add to the mushrooms and brown the strips. Add the white wine and half of the nutmeg cover and simmer. This can simmer for as little as 5 minutes or as long as 30 minutes. Best it the wine is reduced to at least half. If you want to simmer longer just add more wine. Adjust the seasonings and check to be sure the beef is tender. Add the rest of the nutmeg and the dijon mustard. Remove from heat let rest for 1 or 2 minutes. Add the sour cream and noodles stirring thoroughly. Serve garnished with chopped parsley and a sprinkle of nutmeg.
|
butter olive oil onion white wine dijon-style mustard ground nutmeg light sour cream sea salt white pepper fresh parsley
|
460,966 |
Peaches 'n' Cream Cobbler
|
Position rack in the center of the oven and preheat to 400°. Meanwhile in a large bowl combine the peaches 1/4 cup sugar and 2 tbsp flour toss well. In another large bowl whisk together the remaining 1 1/2 cups flour cornmeal 1/3 cup sugar lemon zest baking powder baking soda and salt. Set aside 1 tbsp butter to soften @ room temperature. Rinse your hands with cold water and dry them (this is to keep them cool when you grate the butter). Grate the rest of the stick of butter on the large holes of a box grater; toss with the flour mixture refridgerate. Use the reserved 1 tbsp butter to grease a shallow 9\"x13\" baking dish. Transfer the peach mixture to the dish cover snugly with foil and bake for 20 minutes. About 5 minutes before the baking time is up drizzle 1 1/4 cups heavy cream into the flou-butter mixture and stir lightly with a fork until just combined. Uncover the peaches & distribute the biscuit mixture on top in clumps covering as evenly as you can. Bake until the top is nicely golden and the peaches are bubbling 20 to 25 minutes. Let cool for at least 30 minutes before serving. While the cobbler cools whip the remaining 1 1/4 cups cream and 4 teaspoons sugar until barely stiff; refridgerate until ready to serve. Spoon the slightly warm cobbler onto plates and dollop the whipped cream on top.
|
sugar flour flour yellow cornmeal lemon baking powder baking soda salt unsalted butter heavy cream
|
413,760 |
Raspberry White Chocolate Cake
|
Place the first 6 oz of white chocolate into a bowl. Microwave on high for 1 minute stir. Microwave for one more minute and stir again until completely melted. Let it cool for a few minutes. Combine the cake mix eggs lemon juice water and oil. Mix well for several minutes. Whisk in the melted white chocolate. Grease and flour 2 round 8-inch cake pans. Add the batter. Bake for 28-32 minutes at 350 degrees or until golden brown/fragrant and a toothpick comes out clean. Allow the cakes to cool in the pans for about 10 minutes. Then turn out onto a wire rack and let cool completely. For the frosting: Melt the remaining 6 oz chocolate chips as in step 1. Cream the butter and neufchatel cheese together until fluffy. Slowly add the powdered sugar (NOTE: make sure it is well sifted or there will be lumps!) and mix well until combined. Whisk in the white chocolate the pinch of salt and the lemon juice. Check the consistency beat in more butter or powdered sugar if needed. Note: the frosting will solidify slightly once refrigerated. Evenly spread the top of one of the cooled cakes with the raspberry jam. Place the second cake on top. Using a spatula or frosting knife spread the frosting evenly over the top and sides of the cake. Decorate with leftover frosting if desired. Garnish with the fresh raspberries and keep refrigerated.
|
eggs lemon juice water white chocolate chips white chocolate chips butter powdered sugar lemon juice salt fresh raspberries
|
182,464 |
Cranberry-Pecan Brown Rice Stuffing
|
Prepare rice according to package directions. In a medium microwave safe bowl mix cranberries orange peel with vegetable broth and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine. Stir in celery shallots and poultry seasoning. Sauté for 3 minutes. Stir in cranberries orange peel vegetable broth pecans parsley and rice and cook over medium heat for 3 or more minutes or until liquid is gone.
|
brown rice dried cranberries vegetable broth margarine celery shallots parsley poultry seasoning pecans
|
167,211 |
Crock Pot Chinese Ribs
|
In a bowl combine ketchup honey vinegar soy sauce five-spice powder onion ginger and garlic; pour into the slow-cooker. Set oven heat to broil and set the rack 6 inches from heat source. Season ribs with salt and pepper. Place the ribs on a baking pan then broil turning once until browned (this should take about 10-12 minutes). Transfer the ribs to the slow-cooker/crock pot; turn to coat with the sauce. Cover the slow-cooker and cook on LOW heat for about 5-6 hours or until ribs are tender. Transfer the ribs to a platter to keep warm. Skim any fat from the top of the sauce. Transfer the sauce to a saucepan and bring to a simmer over medium heat cook until reduced to about 1 cup. In a small cup whisk 1 tablespoon water with 1 teaspoon cornstarch; add to the simmering sauce; simmer until thickened. Pour the sauce over the ribs and serve. Serve with cooked rice.
|
country-style pork ribs ketchup honey rice white vinegar soy sauce five-spice powder onion garlic fresh ginger cornstarch cold water cooked rice
|
303,824 |
Beef and Chicken Stew
|
Place all ingredients in a pot (including juice from cans); add some of the broth or water if it is too thick. Simmer for about 45 minutes. stirring occasionally. Can be put in crock pot on low.
|
ground beef chicken whole kernel corn stewed tomatoes barbecued pork ketchup onion salt pepper
|
357,221 |
Heavenly Chocolate Berry Pie
|
Combine crumbs granulated sugar and margarine; press onto bottom and sides of 9 or 10 inch pie plate. bake crust at 325 degrees for 10 mins.-let cool. Combine cream cheese brown sugar and vanilla mixing until well blended. Blend in 1/2 cup choc. chips melted. fold in whipped cream; spoon into crust. chill several hours or overnight. 1/2 cup of margarine corn syrup and water; stir over low heat until smooth. arrange strawberries on top of pie; drizzle with choc. mixture. Chill.
|
graham cracker crumbs granulated sugar margarine cream cheese brown sugar vanilla margarine corn syrup fresh strawberries
|
253,747 |
Vegan Pie Crust (Blind Baked)
|
Using a whisk combine the flour and salt. Cut the margarine in with a pastry cutter. You can use a food processor also. Add the ice water and form the dough into a disc. Roll the dough out between two sheets of wax paper. Peel one sheet off the dough and place it in your pie plate. Make sure you get all the air pockets out of the crust around the sides. Place in the fridge for at least 30 minutes to chill. Preheat your oven to 350'F. For the Blind Baking: Put a piece of wax paper on top of the pie crust and weight it with dry beans or rice. Bake for 20 minutes. Then remove from the oven and let it cool for a few minutes. Then remove the wax paper and weights. Prick the pie crust all over to make sure no air bubbles form. Put a foil lining around the edge of the pie to prevent it from burning and pop it back into the oven for another 10 minutes. Cool it thoroughly and add your prepared filling. Of course you can use this with uncooked pie fillings as well. Just follow the directions. You can double this recipe if you need to have a top for your pie. Bon Appetit!
|
unbleached flour sea salt vegan margarine
|
523,019 |
Beer Cheese Spread
|
Chop onion fine. Crush garlic. Put everything in a bowl and beat with a mixer. Stop beating when you have the texture you want. Serve at room temperature.
|
cheddar cheese onion beer garlic clove catsup Worcestershire sauce
|
419,915 |
Creamy Linguini With Chicken, Zucchini and Red Bell Pepper
|
eat oil in large skillet over medium heat. Add diced zucchini diced red pepper and minced garlic to hot oil. Season with salt and red pepper flakes. Cook turning occasionally until zucchini and red pepper are slightly browned on each side about 20 minutes. Meanwhile bake chicken in shallow glass baking dish at 350 degrees for 25 minutes and bring a large pot of generously salted water to boil. Cook pasta until al dente about 8 to 10 minutes. Drain and set aside. Stir 2% milk into zucchini and red pepper and simmer until it is reduced by about half about 10 minutes. Cut chicken into bite sized pieces. Add chicken and pasta to skillet and stir well. Mix in 1/2 cup of parmesan cheese. Sprinkle parsley over top and toss.
|
olive oil zucchini garlic cloves salt crushed red pepper flakes parsley linguine chicken 2% low-fat milk parmesan cheese
|
257,419 |
Pheasant Baked in Dough Blanket With Vegetable Stuffing
|
Rinse inside and outside of pheasant several times with warm water. Drain well. Salt inside cavity. Cook giblets for gravy if desired. TO MAKE STUFFING:. Saute onion in heated butter. Add remainig ingredients for stuffing and toss to mix well. Fill cavity and truss. TO MAKE BLANKET DOUGH:. Sift together fluor and salt. Cut in shortening with pastry blender or two knives until the size of rice grains. Add water gradually stirring to make a dough soft enough to roll. Roll out in to a rectangle shape on a lightly floured surface. Thickness should be between 1/8 to 1/4 inch. Size should be about 15 by 10 inches. Wrap dough around pheasant completely covering it. Moisen edges and pinch together to seal. Place pheasant breast side up on a trivet in a shallow roasting pan. Roast uncovered in 350 oven for 1 1/2 to 2 1/2 hours. Prepare gravy from drippings. Break away crusty golden brown blanket in pieces. Serve with the pheasant and giblet gravy.
|
pheasants onion butter carrot celery parsley salt pepper all-purpose flour salt shortening water
|
477,626 |
Sauteed Turnips With Spinach and Raisins
|
In a skillet (with a lid) heat the olive oil and garlic over medium heat. While that heats peel the turnips and chop them into thin strips like tiny French fries. When oil is heated add the turnips and raisins and saute for about 3 minutes. Pour in the lime juice and cover; let it cook for 5-10 more minutes allowing turnips to soften. Meanwhile wash and chop or tear up the spinach. After 5-10 minutes are up and turnips are tender stir in the spinach and cook it until it just begins to wilt. Remove from heat and sprinkle with nutmeg.
|
turnips spinach raisins garlic clove lime juice olive oil ground nutmeg
|
289,327 |
Beef Fillet and Asparagus Salad
|
Place fillet in a baking dish and pour wine over. Sprinkle with pepper. Bake at 350 degrees F for 40-45 minutes. Cool. Cook asparagus until tender. Refresh with cold water. Arrange lettuce leaves on a large round platter. Slice fillet thinly and roll each slice around an asparagus spear. Arrange on lettuce (like the spokes of a wheel). Mix dip and mayonnaise together and spoon over beef. Garnish with fresh herbs and nasturtiums.
|
filet of beef red wine black pepper asparagus spears butter lettuce avocado dip mayonnaise fresh herb nasturtium petals
|
96,377 |
Reuben Lasagna
|
Preheat oven to 350°F. Combine kraut (chopped) and corned beef. In another bowl combine soup dressing milk onion and mustard; mix well. Spread 1/3 of the sauce onto a 9x13-inch pan. Place 3 lasagne noodles on top. Top with 1/3 of the meat mixture. Repeat layers twice. Sprinkle with the cheese. Mix the bread crumbs and the butter and sprinkle over the top. Bake covered 45 to 50 minutes. Let it set awhile before serving. Yummy!
|
sauerkraut corned beef milk dry mustard onion swiss cheese butter
|
459,074 |
Vegan Peanut Butter Cookies!
|
Heat Oven to 375. Put all ingredients into a medium size bowl in order of ingredients listed. Mix all ingredients together until well mixed. Take Spoon size pieces and roll them into balls and put them 2 inches apart on an ungreased cookie sheet. Flatten in crisscross pattern with fork. Bake 9-10 Minutes or until light brown. Once out of oven move to a wire rack or large plate and let cool for 5-10 minutes. ENJOY!
|
sugar brown sugar peanut butter shortening vegan butter applesauce egg substitute water all-purpose flour baking soda baking powder salt
|
246,125 |
Amish Friendship Bread
|
Hopefully I will be able to give you each your first lot of sweet sourdough starter for AMISH BREAD as well as sourdough dough starter for SOURDOUGH BREAD but just in case something happens where I can't for whatever reason AMISH BREAD starter is made with 1 1/2 cup each all purpose flour sugar and milk plus 1 package of dry yeast. Lumps aren't really an issue because they break down as the starter ferments. Stir daily and feed every 3-4 days. You will probably want to let it have a couple of feedings before you make your first batch of AMISH BREAD so you have enough starter. You can feed it as much as you like as long as it's all equal ammounts of milk flour and sugar. The more often you bake the more you feed it because you need 3 cups of starter per recipe with enough left over to feed and get going again. I normally feed anywhere between 1/2 cup to 1 1/2 cup each depending on how much I am baking. I keep my starter on the counter in a plastic half gallon screw top jar I got from the dollar store that I drilled a little hole in the top of. You must have some way to let out the gasses that build up durring fermentation or it will quite literally explode and that makes one horrible mess. Trust me you don't want to be cleaning that up. Preheat oven to 325oF. Grease 2 large loaf pans and mix cinnamon and sugar for dusting in a dish till evenly distributed. Dust the greased pans with half of this mixture (¼ cup). All AMISH BREAD BATTER ingredients get mixed together. You can use a wooden spoon to do it by hand if you really want to however I don't recomend it as it is a huge pain in the part you sit down on when you can grab a hand mixer and have it done in something like 3 minutes. Just mix till it's a nice smooth batter. Pour the batter evenly into the two pans and sprinkle the remaining sugar mixture over the top. Bake 1 hour. Cool until bread loosens from the pan evenly (about 10 minutes.). Turn out onto a serving dish. Serve warm or cold. If it ever got to cold it was a surprise and ment that I was standing guard over it and threating pain of death if anyone touched it till I was ready. You can eat it just as it is smeared with best butter like Nanny does or use it as the base for mock triffle. GENERAL WARNINGS:. Do not use any type of metal spoon or bowl for daily mixing. Do not refrigerate. As fermentation gasses build up in the container let it out or the bag will go BOOM! It is normal for the batter to rise bubble ferment and smell like good beer or alcohol. Smelling like nasty feet is bad and means that your starter died and you need to toss it an start again.
|
milk all-purpose flour sugar active dry yeast eggs milk sugar cinnamon vanilla baking powder baking soda salt flour instant vanilla pudding sugar cinnamon
|
282,267 |
Italian Vegan Calzones (Soy-Free)
|
Preheat oven to 375. Dust two cookie sheets with cornmeal. Set aside dough; toss all other ingredients together (taste for desired saltiness before adding chickpea flour--the flour tastes very beany and disagreeable before it's cooked but it absorbs the juices well and is a creamy substitute for cheese after it's cooked). Roll dough thinly. Cut in dough into circles using the reverse side of the calzone press. Flour the dough surface that will contact the calzone press. Arrange dough on press. Fill with appropriate amount of mix. Dampen edges of dough with water so they will stick together. Close calzone press to form calzones. Arrange calzones on cookie sheets poking the tines of a fork once through the top of each calzone to vent. Bake 15 minutes or until golden.
|
cornmeal tomatoes green bell pepper fresh spinach zucchini cremini mushroom dried basil dried thyme fennel seed dried red pepper flakes onion olive oil white wine kalamata olive garlic cloves salt chickpea flour
|
348,342 |
Cheesy Rice Casserole
|
Combine rice and 2/3 cup French fried onions in large bowl. Spoon half of the rice mixture into casserole dish. Spread sour cream over rice mixture. Layer half of the salsa and half of the cheese over sour cream. Sprinkle with remaining rice mixture salsa and cheese. Cover and bake for 20 minutes or until heated through. Bake in 350 degree oven.
|
cooked rice sour cream salsa cheddar cheese
|
42,389 |
You won't believe it's Tofu--Chocolate Pie Filling.
|
Blend the tofu and its accompanying liquid in a food processor until smooth. Melt chocolate chips over low heat using a double boiler. Add melted chocolate and vanilla or almond extract to the tofu. Process until smooth. Pour into the prebaked pie crust and chill until firm. (1-2 hours).
|
firm tofu chocolate chips vanilla
|
187,151 |
Ww Roasted Carrots
|
eat oven to 450. Mix carrots and oil in a 9x13 pan. Single layer. Bake 20-25 minute Stir 1/2 way. When soft toss in the parsley salt and pepper.
|
olive oil fresh parsley salt pepper
|
355,420 |
Pumpkin Butter Muffins
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Preheat oven to 400°F. Combine all dry ingredients in a medium bowl. In a second medium bowl mix together milk egg oil and 1/2 cup pumpkin butter. Make a well in the center of your dry ingredients and pour in milk mixture. Stir together till just moistened. Batter will be slightly lumpy. Fill greased or paper lined muffin tin with half the batter-a little over a tablespoon in each cup. Then top that with a teaspoon of pumpkin butter then spoon the rest of the batter on top of that so that the pumpkin butter is in the center. Stir together topping ingredients and sprinkle heavily over muffins. Bake them for 15-18 minutes or until a toothpick through the center comes out clean. Allow to cool for a few minute before removing from pan and place on a wire rack to cool.
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all-purpose flour whole wheat flour brown sugar baking powder cinnamon salt nutmeg ground cloves milk egg cinnamon sugar
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300,496 |
Coffee-Pecan Fudge
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Combine first 6 ingredients in a 4 quart heavy saucepan. Cook over medium heat stirring constantly 10 to 15 minutes or until sugar dissolves and marshmallows melt. Bring to a boil. Cook without stirring until a candy thermometer registers 234 degrees which is the soft ball stage. Remove from heat. Stir in chocolate morsels until melted. Stir in pecans and vanilla. Spread immediately into 2 aluminum foil-lined buttered 5 3/4\" x 3 1/2\" mini loafpans. I used 1 regular aluminum foil loaf pan for mine. (Lining the loafpans with aluminum foil and buttering them makes it easy to remove uncut fudge from the pans in one piece to slice it). Cool completely. Remove fudge from pans. Slice into 1/2\" slabs.
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sugar butter instant coffee granules salt evaporated milk marshmallows pecans vanilla extract
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218,974 |
Caesar Salad
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Combine egg substitute and juice. Gradually add oil whisking constantly. Stir in vinegar and next 5 ingredients (vinegar-->salt). Place greens croutons and cheese in large wooden bowl. Add dressing and toss well to coat.
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egg substitute fresh lemon juice extra virgin olive oil red wine vinegar garlic cloves anchovy paste Worcestershire sauce pepper fine sea salt romaine lettuce croutons fresh parmesan cheese
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346,211 |
Sweet Brown Rice Casserole
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1.Grease a 9x13 pan 2.Brown rice greenpepper onion in a tbsp of oil. 3. Pour above mixture into Pan. 4. Preheat oven 350 degrees. 5. pour the mushrooms chickenbroth brownsugar and soysauce into the pan. 6. Slowly add the Sausage Stir it all with a spoon or spatula. 7. Put in the oven and bake for 1 hour. The rice will have soaked up all the juices and it is delicious.
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rice green pepper onion chicken broth mushrooms smoked sausage kielbasa brown sugar soy sauce
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448,245 |
Garlic Prawns With Squashed Tomatoes
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Cut the florets from the broccoli into bite-sized pieces and set aside. Slice off and discard any rough pieces from the remaining stalk then slice into small pieces. Cook the noodles in a pan of boiling water according to packet instructions. Add the broccoli for the final minute of cooking. Drain. Meanwhile heat a wok or large non-stick frying pan until hot. Add the oil prawns and garlic and fry for 1-2 minutes until the prawns turn pink. Remove from the pan and set aside. Add the tomatoes and squash down with the back of a spatula to release the juices. Cook for 1-2 minutes then add the wine and bubble for 1 minute. Return the prawn mixture to the pan season with salt and pepper then toss through the drained noodles and broccoli. Divide among four bowls and serve immediately.
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head broccoli fresh garlic cloves cherry tomatoes dry white wine fresh ground black pepper sea salt
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455,068 |
Brazilian Feijoada (Vegetarian)
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In a medium saucepan place the beans in plenty of water and cook for about 1 hour over medium heat until tender. Drain and reserve 2 cups of the cooking liquid. In a large saucepan heat the oil. Add the onion bell peppers tomato garlic and chipotle peppers and saute for 8 to 10 minutes. Add the beans cooking liquid sweet potatoes and thyme and cook for 25 to 30 minutes over medium heat stirring occasionally. Stir in the parsley and salt and cook for 5 to 10 minutes more. Spoon the rice into bowls and ladle the feijoada over the top.
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dried black beans canola oil yellow onion red bell peppers green bell peppers tomatoes garlic cloves chipotle pepper sweet potatoes dried thyme leaves dried parsley salt cooked rice
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150,065 |
Heirloom Spice Cake
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Sift together flour baking soda salt cinnamon nutmeg and cloves; set aside. Cream together butter and sugar in mixing bowl until light and fluffy using electric mixer at medium speed. Beat in egg. Add dry ingredients alternately with sour milk to creamed mixture beating well after each addition using electric mixer at low speed. Stir in walnuts and raisins. Pour batter into greased 13 x 9 x 2 inch baking pan. Bake in 350°F oven 40 minutes or until cake tester or wooden pick inserted in center comes out clean. Sprinkle with sifted confectioners sugar. Makes 16 servings. *NOTE: To sour milk place 1 tablespoons vinegar in measuring cup. Add enough milk to make 1 cup. Farm’s Journal Home Baking Book.
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all-purpose flour baking soda salt ground cinnamon ground nutmeg ground cloves butter regular margarine sugar egg milk walnuts raisins confectioners' sugar
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