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519,462 |
Grilled Lamb Skewers With Mustard Onions
|
In a medium bowl combine the white vinegar with the Dijon mustard and agave nectar. Stir in the onion slices and season with salt and white pepper. Light a grill or preheat a grill pan and oil the grates. In a large bowl toss the lamb with the 1 tablespoon of peanut oil and season generously with salt and black pepper. Thread the lamb pieces onto 8 skewers. Grill the lamb over moderate heat turning occasionally until it is charred in spots 6 to 7 minutes for medium meat. Transfer the lamb skewers to a platter and serve with the mustard onions.
|
distilled white vinegar Dijon mustard yellow onions yellow onions kosher salt fresh ground white pepper leg of lamb fresh ground black pepper
|
86,336 |
The 1896 One Pound-Pound Cake
|
Cream butter and sugar. Add egg yolks beat until thick and lemon colored. In seperate bowl beat egg whites until stiff peaks form. Add egg whites mace flour and brandy to egg yolk/sugar mixture. Beat vigorously for 5 minutes. Bake in deep pan at 350 degrees for 75 minutes or until cake tester comes out clean.
|
butter sugar flour mace eggs brandy
|
173,242 |
African Dessert
|
Cut each bananas into fourths. Arrange bananas in greased 9 inch pie plate. Dot with butter. Drizzle with orange and lemon juice. Sprinkle with brown sugar and coconut. Bake at 370°F until coconut is golden brown about 8-10 minutes.
|
bananas butter lemon juice brown sugar
|
22,739 |
Crisp Onion-Roasted Potatoes
|
Heat oven to 450F degrees. In a shallow baking dish mix all the ingredients except the potatoes thoroughly blend the spices oil etc. Add potatoes and turn to coat all sides. Bake stirring the potatoes occasionally for about 1 hour or until the potatoes are tender and golden.
|
lite olive oil butter margarine thyme marjoram potatoes
|
245,976 |
Extremely Simple Pepper Steak
|
Heat oil in large skillet. Add garlic and saute making sure to not allow garlic to burn. Add onion and green pepper and stir constantly cooking about 2 to 3 minutes. Pour in gravy and soy sauce and reduce heat cooking about 2 minutes. Add beef and pepper cover and simmer for about 20 minutes. Uncover and add bean sprouts and cook for about 5 minutes. Serve over hot rice.
|
onion green pepper garlic black pepper soy sauce bean sprouts cooked rice
|
198,318 |
Chewy Tangerine Cookies
|
In medium bowl cream butter and sugar. in small saucepan bring corn syrup to a boil.gradually add to the creamed mixture.beat in egg and tangerine peel. combine dry ingredients and add to the creamed mixture -- cover and refrigerate 2 hours -- roll on floured surface .cut with cutter -- place 1\" apart on greased cookie sheet. bake at 375* for 8-10 minutes.or edges are firm. remove to rack to cool completely.
|
butter sugar egg dark corn syrup tangerine peel flour baking soda ground cloves nutmeg salt
|
302,718 |
Great Cabbage Soup from the Crock Pot
|
Put all ingredients in crock pot. Cider and beer should cover the cabbage. Cook on low for 6-8 hours until cabbage is tender. Enjoy!
|
cabbage apple cider beer kielbasa
|
281,834 |
Broccoli Pesto for Bread or As Side Dish
|
It's best to use a head of broccoli as the nutritious stems are also used for this. Trim the stalk ends then slice off thinly into a pot with a little water. Parboil the stalks in boiling water then add the florets. Cook for only about 3 minutes or until still al dente then drain. Rinse basil and parsley and dry lightly in a clean kitchen towel. Put the broccoli basil parsley garlic nuts lemon juice and cheese in a blender and pulse. Add salt and pepper to taste. (Please DO taste!). Add olive oil in a thin stream through the funnel until the processor can handle the ingredients and the broccoli pesto reaches a thick paste-like consistency -- or to your taste. You want a firm consistency -- about 1/4 - 1/3 cup will be enough. Can be used at room temperature as a spread on bread rolls and crackers or as a warmed-up side dish. SERVINGS: as a spread it will obviously serve more people than when served as a side dish so that is a little hard to calculate! TIME TO MAKE: I added in the time needed to toast the nuts in a pan.
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fresh broccoli fresh basil fresh parsley garlic cloves toasted hazelnuts gruyere cheese lemon juice avocado oil salt black pepper
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213,597 |
Tall and Fluffy Buttermilk Biscuits
|
Preheat oven to 425 degrees. In a food processor process all dry ingredients. Add 4 tbs butter cubed and process for 10ea 1 second pulses. Place mix in a mixing bowl and stir in Buttermilk. Spray a 9\" metal cake pan with non-stick spray. Spray 1/3 measuring cup with non-stick spray and use it to scoop out biscuit dough from mixing bowl. Place the dough in a shallow pan with the 1 cup flour and roll into balls and place into cake pan. do this until you get 8-9 dough balls. Brush with 2 TBS melted butter and bake until golden brown.
|
self rising flour sugar salt baking soda unsalted butter buttermilk flour salted butter
|
410,472 |
Honey Apple Grilled Cheese Sandwich
|
Slice rustic roll in half. Using one tablespoon of margarine spread on each half of roll. Spread one tbsp of honey each half of roll. Using one tablespoon of honey mustard spread on each half of roll. Using one tablespoon of margarine spread on the outside of each half of roll. Put a slice of muenster cheese on the bottom half of roll top with apple slices put another slice of muenster cheese and top with top half of the roll. Put sandwich in a nonstick skillet over medium/low heat. Cook for approximately 30 seconds to a minute on one side then flip to the other side. The sandwich is done when the bread is browned but not burned and the apple/cheese is starting to caramelize. If you want the cheese to be more melted and the sandwich to be soft put the sandwich on a microwaveable plate in the microwave for thirty seconds. Enjoy with chips and carrot sticks.
|
muenster cheese apples margarine honey
|
47,530 |
Chocolate Mint Sandwich Cookies
|
Preheat oven to 350 degrees F. Cookies: Combine brown sugar butter and water in large heavy-duty saucepan. Cook over med heat stirring occasionally until butter is melted. Add chocolate bits; cook stirring for 1 to 2 minutes or until smooth. Remove from heat and cool. Add eggs one at a time beating well after each addition. Stir in flour baking soda and salt. Drop by rounded teaspoon onto ungreased baking sheets. Bake for 6 to 8 minutes or until edges are set. Cool on baking sheets for 1 minute;. Remove unto wire racks& cool. Filling: Beat confectioners sugar 1/3 cup butter and mint extract in large mixer bowl. Add milk until smooth and of desired spreading consistency. Spread about 2 teaspoons filling onto flat side of 1 cookie; top with second cookie flat side down. Squeeze together gently.
|
brown sugar butter water eggs flour baking soda salt confectioners' sugar butter milk
|
180,573 |
Cherimoya Daiquiri
|
Put all ingredients in a blender. Blend until smooth. Serve in cute glasses or just drink the whole pitcher when no one is looking.
|
light rum Curacao lime juice sugar cherimoya
|
496,236 |
Meaty Delish Muffin
|
(For the muffin batter). 1. Sift the dry ingredients in a separate bowl and set aside. 2. Mix the butter and vanilla in the mixer until fluffy. 3. Add one egg at a time then the sugar. 4. Add the dry ingredients alternating with the milk and ending with the dry ingredients. Set aside. (For the Toppings). 5. Cook bacon until crispy. Set aside and use the oil to saute the ham and hotdog for about two minutes. 6. Add the carrot celery and bell pepper. Cook for a minute. Add milk until mixture becomes creamy. 7. Remove from heat and add in the bacon seasoning it with salt and pepper according to your taste. Let it cool. 8. Preheat oven to 400 degrees. Prepare the muffin pan with paper cups. 9. Fill in about 2/3 of each cup with muffin base then add cooled toppings. 10. Bake the muffins for 25-35 minutes.
|
butter vanilla eggs sugar flour baking powder salt milk ham bacon carrot bell pepper celery milk salt pepper
|
329,865 |
Cherry Pistachio Cremes
|
Combine butter powdered sugar and egg and gradually beat in the flour and salt. Refrigerate dough for one hour. Preheat oven to 350* and shape dough into half inch balls. Roll each ball in the pistachio nuts and place on cookie sheet. Dip the bottom of a glass in the granulated sugar and flatten each cookie. Bake for 8-9 minutes or until edges just begin to brown. Cool on wire racks. Prepare filling by beating the powdered sugar butter and vanilla. Add just enough cherry juice to make the filling smooth and creamy and the right consistency for spreading. Spread a cookie with 1 teaspoon of filling and top with another cookie flat sides toward the inside of the cookie. If desired spoon a dollop of frosting on the top of one side of the cookie and top with a maraschino cherry. (While this may look pretty I personally think it may be too much and too sweet!). Prep time does not include chilling time.
|
butter powdered sugar egg all-purpose flour salt pistachio nut granulated sugar powdered sugar butter vanilla maraschino cherry juice
|
150,040 |
Fast and Easy Chili
|
In a dutch oven brown ground beef rinse drain and return to pot. Stir in seasoning packet. then corn beans and tomatoes (don't drain anything). Bring to a boil then reduce heat to simmer without lid simmer 15 minutes.
|
lean ground beef corn diced tomatoes kidney beans
|
492,914 |
Baked Berry Ricotta Puffs
|
Preheat oven to 350. Lightly grease 4 ramekins. In a large bowl place ricotta cheese. Using a wooden spoon break up ricotta. Add beaten egg whites and honey and mix until smooth and well combined. Spoon ricotta mixture into prepared ramekins and level tops. Bake for 20 minutes or until ricotta puffs are golden. Meanwhile in a small saucepan over low heat warm fruit adding a little water if fruit is fresh until softened. Let cool slightly. Serve sauce warm or cool with puffs.
|
ricotta cheese honey mixed berries
|
521,427 |
Protein Brownies
|
Preheat oven to 350°F. For the brownies: blend together yogurt milk sugar and egg in a medium bowl. In a small bowl stir together cocoa protein powder baking powder and flour. Gently stir dry into wet until just incorporated and pour into a greased 8x8 inch pan. Bake for about 20-25 minutes. Don’t over bake err on the side of under baking. For the frosting: In a small bowl blend together all ingredients spread on top of cooled brownies and serve.
|
stevia egg baking powder whole wheat flour flour peanut butter stevia
|
48,681 |
Walnut Brittle
|
Mix sugar and corn syrup in a microwave-safe dish. Microwave mixture for three (3) minutes. Stir again and place in the microwave for an additional four (4) minutes. Stir in walnuts salt vanilla and butter. Mix with Electric Mixer until mixture is well blended and Fluffy. Grease a cookie sheet with butter. Spread mixture on cookie sheet in any desired thickness. After candy cools SLIGHTLY stretch the brittle to your desired thickness. Cool at least one hour. When cooled break into pieces and store in covered (tight) container.
|
sugar corn syrup walnuts butter salt vanilla
|
239,009 |
Wildcat Chicken Sandwich With Honey Mustard Sauce
|
In a saucepan boil the sugar and sherry for 5-6 minutes. Carefully stir in the soy sauce sugar and vinegar. Simmer over medium heat stirring often for 5-6 minutes until slightly thickened. Cool. Pour all into a gallon zip-lock bag and add chicken. Marinate 3-4 hours or overnight. Stir together the mayonnaise mustard honey and hot sauce and refrigerate. Grill chicken breast over a medium fire for 3-4 minutes per side brushing with marinade often. After you have cooked each side 3-4 minutes shake on the sesame seeds and cook each side an additional 3 minutes per side. Spread buns with honey mustard sauce and serve!
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sugar sweet sherry soy sauce cider vinegar wine vinegar mayonnaise Dijon mustard honey Worcestershire sauce boneless chicken breasts sesame seeds
|
383,549 |
Creamy Scrambled Eggs With Dill and Smoked Salmon
|
In a large bowl beat eggs cream. dill and salt. Melt butter in a large skillet over medium heat. Add green onions; cook 8 minutes until softened. Pour in egg mixture; cook 3-4 minutes stirring occasionally until almost set. Mix in salmon cook 1 more minute more or until eggs reach desire doneness. Serve and enjoy!
|
eggs fresh dill salt butter green onions smoked salmon
|
378,522 |
Honey Bran Squares
|
lend honey and butter in large saucepan; stir in marshmallows. Cook and stir over medium-high heat until marshmallows are melted. Mix cereal and nuts; stir in marshmallow mixture until well-coated. Press into lightly greased 13 x 9 x 2-inch pan. Cut into squares.
|
honey butter margarine mini marshmallows peanuts
|
294,683 |
Pita Bread for Bread Machine
|
Add ingredients in order listed. Select dough cycle. When cycle is complete remove dough. Divide into 12 equal portions. Shape each portion into a ball. Cover with a damp towel and let rest 10 minutes. Grease a baking sheet. Set aside. On a floured surface roll each ball of dough into 6-7 inch circles. Place 2 circles of dough on prepared pan. Bake 450 degrees 2 minutes. Turn over and bake 2 minutes longer. Continue baking 2 at a time.
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water olive oil bread flour salt sugar active dry yeast bread machine yeast
|
296,114 |
Homemade Horseradish
|
Combine all ingredients in a food processor or blender; process until pureed. Carefully remove cover of processor or blender keeping face away from container. Cover and store in refrigerator. Use as a condiment. Enjoy!
|
vinegar sugar salt
|
394,109 |
Pizza Casserole
|
Cook egg noodles drain and put in a large baking dish. Brown hamburger and drain fat. Mix hamburger with onion soup mix pizza sauce and cheddar cheese soup. Cover egg noodles with hamburger mixture. Top with sliced pepperoni and any other favorite toppings. Add mozzarella cheese and bake for 30 minutes at 350 degrees.
|
hamburger onion mozzarella cheese
|
31,116 |
Salmon or Tuna Noodles for Two
|
Cook noodles in boiling salted water according to directions on package. Meanwhile in a medium sausepan melt butter. Stir in half-and-half and cheese;leave over low heat. Drain fish break into lumps add to butter mixture. Add hot cooked noodles to saucepan and toss to mix. Service with Parmesan cheese.
|
butter margarine half-and-half parmesan cheese salmon tuna
|
125,241 |
Crazy over Couscous
|
Spray a pan with vegetable spray. Add onions garlic and mushrooms and cook for about 5 minutes till tender. Add tomatoes oregano and cumin. Cook for 1 minute. Stir in broth and red pepper flakes. Bring to boil. Stir in couscous and parsley. Remove from heat and let stand 5 minutes. Fluff with a fork and serve.
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onion garlic clove chopped tomato oregano cumin fat free chicken broth red pepper flakes couscous fresh parsley
|
181,503 |
Family Fruit Salad
|
Beat with mixer the pudding and milk for 2 minutes. Add cool whip then fruits. This keeps for one week in the refrigerator. Option: Add minature marshmallows fresh grapes or bananas. Add just before serving.
|
instant vanilla pudding milk Cool Whip mandarin oranges chunk pineapple
|
121,618 |
Soy-enriched Apple Pancakes
|
Chop 1/2 cup of apple into small chunks. Mix all ingredients. Cook on a griddle a little hotter than you usually would for pancakes. Turn after 45 to 60 seconds and cook till light golden. The okara enriched cakes will brown less than the usual pancakes.
|
soymilk apple
|
142,219 |
Chocolate Almond Crumb Crust
|
Process almonds and wafers in a processor until fine crumbs form. Add in all remaining ingredients and process until combined. Press into 8 or 9-inch pie plate or a 9-inch springform baking pan. Bake in a 350 degree oven (second-lowest rack) for 10 minutes.
|
butter sugar salt
|
130,475 |
Bourbon-Marinated Pork Tenderloin
|
Rinse tenderloins and pat dry. Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover and chill at least 12 hours. Remove pork from marinade discarding marinade. Sprinkle evenly with salt. Grill covered with grill lid over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155° turning occasionally. Remove from heat; cover with aluminum foil and let stand 10 minutes or until thermometer registers 160°. Garnish with fresh parsley sprigs if desired.
|
soy sauce Bourbon Worcestershire sauce water canola oil garlic cloves brown sugar ground black pepper white pepper ground ginger salt fresh parsley sprig
|
145,668 |
Mixed Nut Bars
|
Preheat oven to 350°F In medium bowl mix flour brown sugar and salt. Cut in the 1/2 cup butter until evenly mixed. Press evenly in bottom of an ungreased 13\" x 9\" baking pan. Bake at 350 for 15 minutes; allow to cool slightly. Sprinkle nuts evenly over semi-cooled crust. In 1-quart saucepan heat all remaining ingredients over low heat stirring occasionally just until chips are melted. Drizzle the melted butterscotch mixture evenly over nuts. Bake at 350 for about 5 minutes. For best results cut into bars while they are still warm.
|
flour light brown sugar salt butter light corn syrup butter margarine
|
335,718 |
Naneh - Mint Paste ( Persian)
|
Put the mint and the salt in a blender or chop it finely by hand. It can be stored in a jar in the fridge for a long time. Mix with yogurt to accompany Iranian dishes. Great gift too.
|
of fresh mint coarse salt
|
285,790 |
Mexican Crinkles
|
Preheat oven to 350°F. Cream together shortening sugar and eggs. In a microwave safe bowl melt chocolate; add to shortening mixture. Stir in corn syrup. Sift in flour baking soda salt and cinnamon. Shape into balls the size of walnuts. Roll balls in granulated sugar. Place cookies about 2-inches apart on parchment lined baking sheets. Bake for 12 minutes.
|
vegetable shortening granulated sugar egg light corn syrup flour baking soda salt cinnamon granulated sugar
|
527,023 |
Pear Conserve
|
Peel halve and core your pears. Dice the pears finely but not as small as brunoise. I am not going to go into detail here but one thing I must say is keep your peeled pears submerged in a bowl of water and lemon juice so that they do not oxidize (turn brown). In a large non-reactive (glass plastic ceramic) container layer the sugar and the diced pears. Start with a thin layer of sugar on the bottom and end with sugar covering the top. Drizzle the lemon juice over the top layer. Close this container tightly and refrigerate overnight (for at least 18 and up to 24 hours). Next day pour out the pears and the syrup they have formed into a deep pot. Scrape out the bottom layer of sugar into your pot as well. Bring this mix to a boil over high heat uncovered stirring. When the conserve is quite hot but not boiling add the pear brandy. It should boil all at once. Stir well. Boil the conserve to thicken it and expel alcohol. For true syrupy conserve do not overcook. Boil for a scant 3 - 5 minutes. The conserve is done. The conserve can be waterbath canned. Properly prepared 6 - 8 oz glass containers should be processed for 10 minutes.
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pears white sugar lemon juice pear brandy
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198,047 |
Daiquiri Balls
|
Melt chocolate over hot water. Cool. Add sour cream; mix and refrigerate overnight. Form into 54 balls using 1/2 teaspoon mixture chocolate mixture for each. Crush wafers add 1 cup confectioners's sugar salt cocoa and fruit zests. Blend in lemon juice syrup rum and pecans. Form balls the size of walnuts around chocolate centers. Roll in confectioners' sugar. Store in air-tight containers. Freeze.
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sour cream confectioners' sugar confectioners' sugar salt lemon zest orange zest lemon juice white corn syrup rum pecans
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307,179 |
Refreshing Brazilian Lemonade
|
Divide all ingredients half. Cut off ends of each lime and cut each into 8 wedges. Place one half of the ingredients in a blender & blend for 20 seconds - NO LONGER! Strain to remove peel then pour onto a pitcher. Blend & strain the remaining half of the ingredients & add pitcher. Mix well & serve immediately over ice.
|
lemons limes water granulated sugar sweetened condensed milk
|
270,095 |
Easy Herbed Cream Cheese Spread
|
Mix basil lemon peel and pepper on a shallow plate until well blended. Place cream cheese in basil mixture; turn to evenly coat all sides pressing basil mixture into cream cheese to secure. Cut cream cheese block horizontally in half; place one half on serving dish basil side down. Sprinkle parmesan cheese onto the cut side of the cream cheese. top with ham and second half of cream cheese. Serve at room temperature or microwaveon high for 45 seconds or until warm.
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basil cracked black pepper cream cheese parmesan cheese ham
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130,703 |
Tahitian Ceviche
|
Cut the fish across the grain into small bite size pieces. Soak in salt water for about half hour. Drain well. Add lime juice and salt to fish and knead well. Let it sit about 5 minutes until fish texture changes to white. Add rest of ingredients and mix well; marinate at least an hour before eating.
|
ahi salt water salt salt fresh lime juice unsweetened coconut milk tomatoes onion red bell pepper Tabasco sauce salt
|
288,056 |
Delicious Carrot Cake Muffins
|
Preheat oven to 375°F; spray 24 medium muffin cups with cooking spray. Combine the dry ingredients in a large mixing bowl whisking thoroughly. In a separate bowl combine the eggs applesauce softened margarine and milk. Stir in the crushed pineapple. Add the applesauce mixture to the dry ingredients stirring just until combined. Fold in the grated carrots nuts and raisins. With a large spoon fill muffin cups- 3/4 full. Bake for 25 minutes or until lightly browned.
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all-purpose flour whole wheat flour flax seed meal brown sugar baking powder baking soda salt cinnamon eggs applesauce margarine 1% low-fat milk raw carrots walnuts raisins
|
371,024 |
Swordfish With Almond Crust
|
Pre-heat oven to 400°F Set aside fish and lemon slices. In bowl of food processor fitted with steel blade pulse on and off remaining ingredients until mixture forms a rough paste. Line a shallow baking pan with foil. Spray with non-stick spray. Place swordfish steaks in pan. Spread tops evenly with almond mixture. Bake in center of oven 12-15 minutes until fish is opaque throughout. Remove from oven plate and garnish with lemon slices.
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fresh parsley lemon juice water orange zest garlic ground cumin salt swordfish steaks lemon
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140,696 |
Preserved Ginger
|
Rinse scrubbed and peeled roots and soak in cold water overnight. Drain. Place in kettle in cold water to cover. Bring to a boil. Drain and repeat process 3 or more times (depends on how old the ginger is). In a separate pan boil sugar and 1-1/2 cups water together for 20 minutes to make the syrup. Stir in the drained ginger root and heat until syrup comes to a boil. Remove pan from heat and let stant overnight. Store in airtight glass jars in the refrigerator or process in a water bath in the usual way.
|
water sugar
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355,704 |
Layered Strawberry-Cracker Dessert
|
Dissolve gelatin in boiling water. When completely dissolved add cold water; chill until slightly thickened. Meanwhile slice strawberries reserving a few whole berries for garnish if desired. Sprinkle sliced berries with sugar. Fold whipped topping into gelatin blending well; fold in sliced berries. Place 9 graham cracker squares in bottom of 9-inch square pan. Spread half of the gelatin mixture over crackers; repeat layers. Chill until firm about 3 hours. Cut into squares. Garnish with reserved strawberries and additional whipped topping if desired.
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strawberry gelatin boiling water cold water strawberry sugar non-dairy whipped topping graham cracker squares
|
332,893 |
Vegetable Beef Soup-Comfort at It's Best!
|
Coat the beef with the oil. Brown in large soup/stock pot. Add Water Salt Pepper Bouillon cubes Garlic Parsley Bay leaves and Onion. Bring to boil turn down heat and simmer covered for 2 1/2 hours. Add Tomatoes zuchini carrots and celery and simmer 1/2 hour. Add corn limas and green beans. Simmer for 1/2 hour.
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salt pepper water beef bouillon cubes garlic dry parsley flakes bay leaves onion zucchini carrot celery stewed tomatoes frozen corn frozen baby lima bean frozen green beans
|
312,211 |
Eggplant With Cheese
|
Thinly slice the eggplant lengthwise three quarters of the way down. Press open to form a fan shape. Fry in a large pan with olive oil until golden brown. Place eggplant on kitchen towel and pat on to remove excess oil. Add cheese in between the sliced eggplant and bake in a hot oven at 220 degrees for three minutes. Arrange on a plate and sprinkle with basil.
|
Japanese eggplants eggplants olive oil mozzarella cheese fresh basil leaf
|
186,660 |
Campania Style Mussels
|
Preheat oven to 250°F Pick all mussels tap all the opened ones and discard those that do not close up after tapping. Arrange bread slices on a cookie sheet drizzle with 1 tablespoon of the olive oil turn and drizzle on the other side with another 1 tablespoon of oil. Place in the oven until lightly toasted about 10 minutes. Remove from oven and let cool. In a medium pot with a lid bring white wine bay leaf and chicken broth to a boil and cook for about 5 minutes. Add garlic slices and let cook for another minute. Add all mussels at once to boiling pot and follow with tomatoes capers and olives. Season with some freshly ground pepper. Reduce heat to medium. Put lid on pot shake pot vigorously and let cook until mussels are done no longer than 5 minutes shaking pot halfway through and using a slotted spoon to mix mussels if needed pouring juices from below on top of the mussels. Once almost all mussels have opened up turn the heat off and sprinkle with the lemon juice and half of the chopped parsley. Mix well and taste liquid in bottom. Season with salt and pepper if needed bearing in mind that both the capers and olives will already have added plenty of salt to the dish. Discard all mussels whose shells did not open up. Serve immediately in 4 large bowls sprinkle the rest of the parsley on top and place a couple of toasted bread slices on the side to mop up all the liquid. If desired drizzle the remaining 2 tablespoons of olive oil over the mussels. Finally sprinkle each serving with lemon zest.
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baguette olive oil white wine bay leaf garlic cloves tomatoes black olives sea salt ground pepper flat-leaf Italian parsley lemon zest of
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108,265 |
Benihana's Ginger Sauce
|
hop onion and grate ginger on a cheese grater or micro plane other wise it's kinda fiberous.place all ingredients in a food processor and pulse until well blended.
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yellow onion fresh ginger fresh lemon juice white vinegar soy sauce
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186,431 |
Almond Poppy Seed Kuchen
|
For the dough put flour in a bowl make a well in center. Add 1/2 cup sugar and 1 egg and vanilla. Cut up 1/2 cup plus 1 Tbsp butter and place around edges of well. Start from the middle and knead the dough together until smooth. Place in refrigerator 30 minutes. Bring milk sugar butter almond paste eggs honey and cinnamon to a boil over medium heat stirring continuously. Add cream of wheat and cook until done about 5-7 minutes. Stir often Remove from heat stir in poppyseed mix well. Set aside. Roll out 3/4 of the dough to fit 9x13-inch pan or two smaller ones. Put dough in pan smoothly up the sides. Prick lightly with a fork. Bake 10-15 minutes in a 350 degree oven until done but not brown. Remove from oven add poppyseed mixture. Roll out rest of dough cut into strips to make a lattice on top of the poppyseed mixture. Brush lattice with beaten egg yolk return to oven for 20 minutes no more. Remove from oven and brush lattice with warmed apricot jam or preserves.
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milk granulated sugar unsalted butter unsalted butter almond paste eggs honey cinnamon poppy seeds all-purpose flour granulated sugar vanilla extract egg unsalted butter unsalted butter
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418,319 |
Weight Watchers Dump Berry Cake
|
Preheat oven to 350 degrees. Spray 9x13 dish with cooking spray. Place frozen fruit in bottom of dish. Sprinkle cake mix over the top making sure there are no lumps in the cake mix. Slowly pour the soda over the cake mix. Cover with foil and bake for 25 minutes. Uncover spray with Butter Spray and bake another 25 minutes uncovered.
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aracter(0
|
232,109 |
Mango Mousse
|
Puree the fruit with the juice rum and sugar. Sieve and refrigerate for 1/2 hour. Whip the cream and fold into the fruit puree. Beat the egg whites with the salt to stiff peaks. Add extra sugar and beat again briefly; add gently to the puree mix until fully combined. Chill for 1-2 hours before serving.
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mangoes white rum icing sugar salt icing sugar
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363,072 |
Northwoods Muffins
|
In a large bowl add flour sugar baking powder and salt stir to combine. In another large bowl whisk together the eggs buttermilk and butter. Add the flour mixture and stir until moistened. Gently fold in rice blueberries and cranberries. Fill a greased or paper lined muffin cup 2/3 full. Place in a 375 degree oven and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes than remove and place on a wire rack to continue cooling. Store in refrigerator.
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all-purpose flour sugar baking powder salt eggs buttermilk butter wild rice blueberries cranberries
|
298,284 |
Carrot Apple Jell-O Salad
|
Take the Jell-O out of the container and slice it in an egg slicer; turn on side and slice again (you should end up with little cubes). Combine all ingredients in a bowl; toss gently. Enjoy!
|
mcintosh apple carrot fresh strawberries
|
28,612 |
Tortilla Pie
|
Combine first 3 ingredients in a small bowl stirring well; set aside. Place 1 tortilla in a lightly greased 9-inch round cakepan; spread with half of bean mixture and top with another tortilla. Spread with half of salsa and top with another tortilla. Spread with half of guacamole and top with another tortilla. Sprinkle with half of cheese and top with another tortilla. Repeat layers with remaining ingredients ending with cheese; cover with aluminum foil. Bake at 350 degrees for 20 minutes or until thoroughly heated. Cut pie into wedges; serve.
|
chili powder ground cumin flour tortillas chunky salsa
|
400,369 |
Ground Turkey Sloppy Joes
|
In a pan on medium heat cook turkey until no longer pink. Add celery onion garlic and bell pepper. Saute 6 minutes. Add tomatoes ketchup sugar and sauces. Cook 6 minutes more until mixed well. Serve over bread or on hamburger buns. For a main meal add tossed salad and french fries.
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ground turkey celery ribs onion garlic clove bell pepper tomatoes ketchup brown sugar vinegar Worcestershire sauce Tabasco sauce
|
492,809 |
Fried Rice With Prawn & Egg
|
Heat wok or large frying pan until very hot. Add peanut oil then beaten eggs and stir fry until set. Cut the egg up as you go with a spatula. Add the prawns and stir fry for one minute. Tip the cooked egg and prawn mix out onto a plate and put aside. Place the wok back on the heat. Add more peanut oil. Tip in the cooked rice capsicum and mushrooms and stir. As you stir keep breaking up the rice. Stir fry for about 3 minutes. Now add the cooked egg and prawn mixture and stir well. Add the spring onions soy sauce fish sauce and sugar and stir well. Taste for seasoning. Serve hot with a squeeze of lime juice.
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eggs rice yellow capsicum mushrooms spring onions soy sauce fish sauce sugar lime juice
|
406,932 |
Jack Daniel's Chocolate Pecan Torte
|
Melt together butter and dark chocolate. Using a paddle mixer mix sugar cocoa whiskey and eggs. Add melted chocolate mixture. Scrape well. Stir in pecans. Pour into a greased pan lined with wax paper. (10\" round). Bake in a water bath at 350°F for approximately 50 minutes; or until center is 170°F. Chill. Serve cold or room temperature with your favorite fruit or caramel sauce.
|
butter dark chocolate granulated sugar cocoa powder eggs pecan halves
|
485,367 |
Baked Tilapia and Fresh Spinach
|
Spray your baking dish with cooking spray and add spinach. Sprinkle spinach with onion salt and pepper. Add soy sauce. Rub old bay over the tilapia. Arrange the filets over spinach and sprinkle with chopped tomato and onions. Cover the baking dish with foil and bake at 350 degrees for 25 to 30 minutes or until the fish becomes flaky. You can substitute onion salt with onion powder if you want less sodium and they sell a sodium free soy sauce also which is what I used for this.
|
soy sauce pepper garlic powder tomatoes sweet onion
|
184,073 |
Poppin Fresh Barbecue Cups
|
Preheat oven to 400°F. Grease 10 muffin cups. Brown ground beef in lg skillet drain. Stir in barbecue sauce onion and brown sugar. Cook 1 min to blend flavors while stirring constantly. Separate biscuit dough into 10 biscuits and place one into each greased muffin cup firmly pressing in bottom and up sides forming a 1/4 inch rim. Spoon about 1/4 cup meat mixture in each biscuit lined cup. Sprinkle with cheese. Bake 400°F 10-12 minutes until edges are golden brown. Cool 1 minute Remove from muffin pan. *To make ahead prepare as directed cover and refrigerate up to 2 hours and bake.
|
ground beef onion brown sugar cheddar cheese barbecue sauce
|
337,091 |
Great Hot Chocolate
|
1. In a small saucepan pour all ingredients. Heat saucepan to Medium heat. Mix mixute every 2 minutes. 2. Heat until very hot (or just after it starts boiling) and then turn the heat off. Stir Mixture and pour into 2 mugs. Enjoy!
|
1% low-fat milk sugar marshmallows
|
424,285 |
Lemon Cucumber Dill Sauce
|
Preparation: Peel and dice cucumber into 1/8-1/4 inch pieces (remove seeds first if desired). Slice green onion into thin rings. Combine cucumber green onion lemon juice dill and pepper with yogurt and stir to incorporate. Add more lemon juice green onions dill and pepper to taste; this recipe is easily adapted. Refrigerate overnight. Keeps for several days. For a smoother sauce grate peeled cucumber and chop green onion into very small pieces (may need to use less onion). Use plain soy yogurt for a vegan sauce.
|
plain yogurt cucumber green onions lemon juice dried dill pepper
|
104,667 |
Chipotle Cranberry Sauce/Or Butter
|
Combine all ingredients in a saucepan and simmer 15 minutes covered. Turn off heat and let sit covered for 15 more minutes. Put ingredients in a food processor and pulse until desired consistency. Texture may range from somewhat coarse to smooth. Serve with turkey. for chipotle cranberry butter: mix with 1 stick of butter and spread on your favorite cornbread or rolls.
|
adobo sauce chipotle chile sun-dried cranberries brandy Bourbon brown sugar lemon juice water unsalted butter
|
21,515 |
Eggless Salad (Vegan or Vegetarian)
|
Mash Tofu into a chunky texture similar to that of egg salad. Add Mayo to desired consistancy. Stir in remaining ingredients. Serve on bread or pitas with lettuce tomato cheese or veg. cheese if desired.
|
extra firm tofu vegan mayonnaise mayonnaise celery onions Dijon mustard
|
220,320 |
Liberty's Shrimp Bisque
|
Peel & devein shrimp refrigerate shrimp. Save shrimp shells. In a Dutch oven melt 1/2 of butter at medium heat. Saute celery carrots onions and thyme; occasionally stirring until softened (about 5 minutes depending how hot your Dutch oven is. Add shrimp shells; saute - stirring until pink (about 2 - 3 minutes). Add sherry (Brandy or Clam Juice). Bring to a boil scrap up any brown bits from bottom of Dutch oven. Add 6 cups of water and bay leaf. Return back to a boil. Reduce heat and cover. Simmer for 30 minutes. Pour through a sieve or cheesecloth-lined strainer into a bowl. Press to extract all liquid. Return to Dutch oven. Whisk in rice tomato paste salt and cayenne pepper; return cover and simmer until rice is tender (about 20 minutes). While waiting - - melt remaining butter in a skillet over medium heat. Add shrimp and saute shrimp until pink and opaquie (about 4 minutes). Reserve for garnish about 1/2 pound shrimp or one shrimp for each guest. In blender puree soup and shrimp (in batches - - 4 -5 batches)until smooth. MAKE AHEAD: If you are making ahead cool mixture. When completely cool refrigerate in an airtight covered container. (Can be refrigerated up to 2 days). Shortly before serving; return soup to the Dutch oven. Bring mixture to a simmer. Add half and half resume simmer BUT NOT BOILING. Add lemon juice. Ladle in to warmed bowls. Garnish with chives and/or parsley and shrimp.
|
raw shrimp butter celery carrots onion fresh thyme dried thyme brandy water bay leaf long-grain rice tomato paste salt white pepper half-and-half fresh lemon juice shrimp chives parsley
|
3,354 |
Crab Rangoon
|
Combine crabmeat cream cheese A-1 Sauce and garlic powder. Place 1 heaping teaspoonful of this mixture in the center of a won-ton wrapper. Gather edges together moisten with egg yolk and pinch to seal. Deep fry in hot oil in bunches until golden brown about 3 minutes. Drain on paper towels. Serve hot. - - - - - - - - - - - - - - - - - -
|
cream cheese garlic powder wonton wrappers
|
391,977 |
Rosemary Pork Chops
|
Preheat broiler. Mince and mash garlic to a paste with a pinch of salt then stir together with rosemary oil 3/4 teaspoon salt and 1/2 teaspoon pepper. Rub mixture all over chops. Broil chops on a broiler pan about 4 inches from heat turning once until just cooked through about 8 minutes total. Let stand 5 minutes.
|
garlic cloves rosemary olive oil
|
68,042 |
Tequillaberry Salad
|
Mix dressing ingredients together. Cut lettuce into small pieces. Cauliflower chops up easier if you just shred it from the whole head rather than breaking the flowers off separately. Get ingredients all ready first then toss just before serving.
|
Miracle Whip mayonnaise sugar milk lettuce cauliflower parmesan cheese
|
142,951 |
Pepperoni Pizza Popovers
|
Preheat oven to 400°F Using cooking spray coat muffin pan bottom & sides. In a medium mixing bowl beat eggs milk & oil with whisk until combined. Add flour basil oregano & garlic powder. Beat until well combined. Stir in pepperoni. Fill prepared muffin pan HALF full of batter. Bake at 400 F for about 20 minutes or until popovers appear dry. Remove from oven and add a teaspoon to tablespoon of marinara sauce on the top of each popover. Sprinkle cheese and bake for an additional 5 minutes longer. Remove from pan & serve. Enjoy!
|
eggs milk olive oil all-purpose flour dried basil dried oregano garlic powder provolone cheese mozzarella cheese
|
294,268 |
Squash and Zucchini Casserole (Lightened)
|
Place squash and onion in a microwave safe bowl add about 1/4 c water and cover with plastic wrap. Be sure to leave a small vent hole. Microwave on high about 4 mins or till tender. Drain. Preheat oven to 350. Spray a 9 x 13 casserole with cooking spray. In a small bowl combine stuffing mix and chicken broth. Put 1/2 of this mixture in bottom of casserole. Mix squash/onion mixture with carrots sour cream cornstarch and cream of chicken soup cheese and Mrs Dash. Pour squash mixture over stuffing in casserole. Top with remaining stuffing mix and spray lightly with cooking spray. Bake in oven uncovered for 30 mins or till bubbly.
|
onion carrot nonfat sour cream 2% cheddar cheese cornstarch cornbread stuffing mix chicken broth
|
420,355 |
Blue Cheese Potato Salad
|
Peel and cube potatoes then boil in salted water for 25 minute. Hardboil the eggs starting with cold water for 10 minute. Combine rest of ingredients except paprika. Mix well. After potatoes and eggs have cooled dice eggs. Toss all of the ingredients and garnish with paprika and fresh parsley.
|
russet potatoes hard-boiled eggs onion mayonnaise Dijon mustard sugar dill weed rosemary black pepper parsley olive oil paprika fresh parsley
|
422,417 |
Saltsa Aspri (Greek White Sauce)
|
To make the sauce in a heavy saucepan melt the butter and heat WITHOUT browning. Using a wire whisk stir in the flour. Cook for 1 to 2 minutes over low heat then remove from the burner and gradually stir in the warm milk. Move the pan back to the heat and bring to a boil stirring steadily for a smooth sauce. Add a pinch of salt and white pepper and grate a little nutmeg for a nice flavor.
|
butter flour milk butter flour milk butter flour milk white pepper nutmeg
|
329,638 |
Pork Tenderloin With Plum Sauce
|
PORK LOIN DIRECTIONS. Mix all ingredients into a large resealable bag. Place pork loin in bag. Squeeze out as much air as possible and seal bag. Let pork loin marinate in refrigerator overnight or for at least 12 hours. Place meat in broiler pan and brown at 450°F for 10 minutes. Baste with marinade and turn down to 325°F. Roast for 1 to 2 hours or until meat thermometer reaches 165°F. Remove from oven and let meat rest 10-15 minutes and slice. PLUM SAUCE DIRECTIONS. Mix all ingredients together. Serve with pork loin.
|
sherry wine soy sauce brown sugar salt cinnamon ground cloves ground ginger plum preserves chutney vinegar
|
428,894 |
Pollo En Salsa De Almendra ( Chicken in Almond Sauce)
|
Mix the flour salt and pepper together and coat the chicken pieces with it. Save the left over flour to make the sauce with. Melt the butter in a pot with the olive oil. Fry the onion garlic and mushrooms till softened. Remove and set aside. Place the chicken pieces in the butter/oil and fry till golden brown all over. Remove the chicken and set aside. Add the remaining flour to the pot and cook for 1 minute stir in the sherry and stock stir to make the sauce. Replace the onions and chicken to the pot make sure that the chicken is JUST covered with liquid add more stock if needed. Partially cover the pot reduce the heat and cook till chicken is tender. Add the peas parsley and almonds. Stir to blend all together. The sauce should be fairly thick. If it is too liquid remove the lid and boil for a few minutes. Serve.
|
chicken flour salt ground black pepper butter olive oil onion garlic cloves dry sherry parsley
|
337,041 |
Giblet Mold
|
ix all of the steps together and pour into buttered molds. Chill for at least 3 hours before serving. When ready to serve unmold onto desired plate and garnish.
|
onion chicken gizzards eggs celery leaves unflavored gelatin cold water Accent seasoning dried parsley flakes prepared mustard instant chicken bouillon cream cheese gelatin
|
60,327 |
Mushroom Salad
|
ombine and marinate vegetables over night keep refrigerated.
|
broccoli cauliflower vinegar sugar salt paprika celery seeds green onions garlic powder
|
185,727 |
Easy Lasagna
|
Preheat oven to 350°. In a mixing bowl combine the egg parmesan cheese Italian seasoning cottage cheese and 1 cup mozzarella cheese; set aside. In a large skillet brown the beef onion and garlic together until the beef is done; drain excess grease. Add water and all but 1 cup of spaghetti sauce to beef. Spread reserved spaghetti sauce into the bottom of a greased 13x9 inch pan. Layer 5 to 6 lasagna noodles over the sauce overlapping or breaking to fit. Spread half the cheese mixture over the noodles. Spoon a third of the beef mixture over the cheese layer. Repeat layers once. Add one more layer of 5 to 6 noodles and spoon remaining third of beef mixture over the top. Cover and bake 50 minutes. Sprinkle remaining mozzarella cheese over the top. Let stand 5 minutes before serving.
|
egg parmesan cheese cottage cheese mozzarella cheese ground beef onion garlic cloves water
|
95,536 |
Dad's Shrimp Sauce
|
Add the ingredients above except wine tomato paste and shrimp. Cook for 10 to 15 minutes then add wine tomato paste and cook another 5 to 10 minutes. Add the pre-cooked shrimp if using raw shrimp cook until shrimp is done. Serve over rice or pasta.
|
onion olive oil garlic powder white pepper black pepper nutmeg margarine white wine tomato paste raw shrimp
|
415,969 |
Easy Egg Rolls (Two Cooking Methods)
|
Stir together the first 6 ingredients. Brush water around outer edge of each egg roll wrapper. Spoon 1/3 cup filling in center of each egg roll wrapper. Fold bottom corner over filling tucking tip of corner under filling; fold left and right corners over filling. Tightly roll filled end toward remaining corner; gently pressing to seal. Frying Method: Pour oil to depth of 3 inches in a dutch oven; heat to 375 degrees. Fry egg rolls in batches 3-4 minutes or until golden brown; drain on paper towels. Serve immediately. Baking Method: Preheat oven 425 degrees. Spray each roll front and back with cooking spray or lightly brush with a pastry brush vegetable oil. Bake for 10-14 minutes turning about halfway through until lightly browned. Serve immediately.
|
shrimp fresh ginger garlic cloves salt
|
187,972 |
Cheesy Meat Lasagna
|
Preheat oven to 350°F Boil and cook shells as directed Brown ground beef season and drain grease (reserve 1 tsp). Saute onions (or other vegetables in same pan using approx 1 tsp reserved grease -- add more if needed or use butter or other oil). combine ground beef onions and pasta sauce in same pan. cover and simmer on low while you prepare the rest of the meal. Stir occasionally. Mix cottage cheese egg then salt and pepper lightly. Mix well and add 2 cups cheese. Mix again. Spray a 13x9 inch baking pan and begin to layer in order -- shells cottage cheese mix meat sauce (repeat 3 times) and finish off by topping 1-2 cups mozzarella or Italian blend cheese onto lasagna. Bake for 20-30 minutes uncovered or until cheese is melted to your preference. I like to sprinkle an Italian blend seasoning or crushed red pepper on our individual servings. We serve this with garlic bread and a salad. Let stand approximately 20 minutes before cutting/serving (to set up or else it is too saucy). I use this time to make the salad and toast the garlic bread. This meal tastes even better the next day!
|
ground beef salt pepper onion cottage cheese egg cheese salt pepper cheese
|
318,588 |
Grilled Salmon With Strawberry & Avocado Pico De Gallo
|
In a Large bowl whisk together all marinade ingredients and add salmon fillets. Refrigerate for 2 or more hours. In a medium mixing bowl combine all pico de gallo (salsa) ingredients EXCEPT the strawberries. Blend by gently stirring the ingredients with a rubber spatula. Cover and refrigerate for at least 1 hour stirring once or twice. (Just before serving add the strawberries to the pico de gallo mixture; give another gentle stir with a rubber spatula.). When ready preheat the gas grill or charcoal BBQ to 325°F/162°C Prepare the grill for indirect cooking. Remove salmon fillets and discard marinade. Place marinated salmon fillets on a well-oiled fish grilling rack. Grill the fillets over briquettes (about 4 inches from fire) or over a gas flame for 9 to 10 minutes per side -- Grill until the salmon is nicely browned. Gently flip the fish and continue to grill for another 9 to 10 minutes. Transfer to a warm serving platter; let stand for 3 minutes. Top with salsa and serve immediately. Serve with a salad of fresh greens lightly tossed with olive oil and balsamic vinegar toasted sourdough bread and a light and fruity Rose' wine -- Enjoy! Cook's Tips: (1) Ocean Trout steaks Swordfish Cod or even grilled chicken are delicious alternatives to Salmon. (2) This strawberry pico de gallo is equally delicious served as bruschetta (on lightly oiled and grilled sliced focaccia). (This recipe can be doubled).
|
salmon fillets garlic clove red wine vinegar brown sugar kosher salt ground black pepper fresh ginger lime juice fresh strawberries avocado mint fresh cilantro parsley fresh ginger raspberry vinegar honey lime juice kosher salt ground black pepper
|
246,174 |
Banana Chocolate Chip Cupcakes
|
Combine first 4 ingredients. Add sugar and next 3 ingredients; beat at low speed of an electric mixer until blended. Mash bananas and add to mixture. Mix with mixer until blended. Fold in chocolate chips. Bake at 400° for 12 minutes or until a wooden pick inserted in center comes out clean.
|
all-purpose flour baking soda baking powder salt brown sugar low-fat vanilla yogurt bananas
|
478,796 |
Alu Paratha - Mashed Potato Stuffed Bread
|
To prepare the dough take the wheat flour add half Tsp of salt 1 Tbsp of vegetable oil. Mix well and pour water over the flour and knead into a smooth dough. Keep aside to rest. Mash the boiled potatoes add roasted cumin seeds chopped onion and green chilly and salt . Mix well till all the ingredients are nicely combined. doubh and smashed potato. To prepare the paratha take a golf ball sized portion of the dough flatten it with your palm. Now place a spoon full of the prepared stuffing in the centre of the flattened dough ball. Now bring together all the sides of the dough and pinch them tightly to form a dumpling. Place this dumpling on your work top and roll it out gently using a rolling pin. Dust wheat flour on the work top if the dough becomes sticky. Once rolled the paratha should be evenly thick from all sides. To cook heat oil in a frying pan place the rolled out paratha on it. Cook on one side for two minutes. Flip it over apply some more oil on the surface and cook on both sides till it becomes crispy. Serve hot along with plain yoghurt or Indian pickle. Nutritional Value - Calories- 625 Fat 39 g Carbohydrates- 26.2 g Protein- 28 g. Tip: Use a little extra oil while kneading the dough this will result in crispier Parathas. Also try using other stuffing like crumbled cottage cheese(Paneer) or mashed Peas. This paratha has been served along with yoghurt sprinkled with some dried mint and chilli flakes.
|
wheat flour onion green chili roasted cumin seeds salt
|
161,371 |
Mojito Mango Chicken
|
Preheat oven to 350 degrees. To make salsa heat oil in a skillet over medium high heat. Add green pepper and onions and saute about 4 minutes. Add minced ginger and red pepper flakes saute another 1 minute. Now add mango and cook an additional 5 minutes. Now add rum and lime juice and simmer for one minute. Take off the heat and stir in mint. Set mango salsa off to the side. For the chicken breast preparation pat the breasts dry. Combine the flour garlic powder ginger salt and pepper. Lightly pat the chicken into the flour mixture. Heat the oil over medium high heat in an oven proof skillet. Lightly brown the chicken for about three minutes on each side. Pour the mango salsa over the chicken. Put the uncovered skillet in a 350 degree oven for 10 minutes.
|
boneless skinless chicken breast halves flour garlic powder ground ginger salt black pepper canola oil red onion green pepper fresh ginger mango lime juice dark rum sugar red pepper flakes of fresh mint canola oil
|
315,394 |
Salmon Lasagna W/Cheese Sauce
|
Saute~ the onions in a small pat of butter (not listed in ingredients could instead be oil) until translucent. I added about 1 T crushed garlic about 2/3 through cooking. Put into a bowl. Saute~ the zucchini in the same pan; could use a pat of butter or oil. Cook until soft. Put into a bowl. Make a roux: Melt the 4 T butter in a sauce pan on low/medium heat. Once it's bubbling slowly add the flour using a whisk to incorporate the flour after each tablespoon. Allow the roux to brown stirring occasionally and making sure not to burn it. Add milk slowly - it will look initially wrong but once all the milk is in it will smooth out. Continue to whisk to incorporate. Let mix come to a slow bubbling. Add gruyere and ricotta in a few steps stirring to melt and incorporate. Allow cheese sauce to come back to bubbling after each addition. Add garlic and onion to taste. Take off burner and put near other ingredients. (I used 2 measured c of milk then added a bit more so it could be up to 3 c milk total to make it a saucier consistency.). Layering: In a 13X9 pan put a little cheese sauce and 1/3 c of diced tomatoes mixing them and coating the bottom of the pan. Put down a layer of noodles then ~6 oz diced tomatoes onions to lightly cover the layer then zucchini to cover the onion (about half of each). Lay down the salmon strips to cover the layer - all the salmon. Stir the cheese sauce to incorporate any skin that might have formed then put ~1.5-2 c sauce over fish to cover. Layer noodles then the rest of the tomatoes rest of the onion rest of the zucchini ~1.5-2 c cheese sauce. Layer noodles cover with the rest of the cheese sauce then add a layer of mozzarella to cover. Bake 1 hr at 350°F Let cool before cutting: 5 long X 3 short. Enjoy thoroughly!
|
butter white flour milk gruyere cheese part-skim ricotta cheese onion powder salmon fillets green zucchini onions tomatoes part-skim mozzarella cheese
|
453,223 |
Easy Orange Carrot Cake
|
Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper cut to fit. In a large mixing bowl use an electric mixer to mix the oil and sugar. Beat in the eggs orange zest and juice. Stir in the flour baking powder and salt. Add the chopped walnuts cinnamon cloves nutmeg ginger and grated carrot. Mix just until combined (don't overmix because this will affect how the cake rises). Spoon the batter into the prepared cake pan. Bake 50 minutes or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean the cake is cooked; if it's still slightly sticky put it back in the oven for a few more minutes. Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing. For the icing place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side.
|
light brown sugar eggs orange juice and zest of all-purpose flour baking powder sea salt walnuts ground cinnamon ground cloves ground nutmeg ground ginger carrots low-fat sour cream powdered sugar oranges
|
391,770 |
Pasta Bake With Sausage, Broccoli and Beans
|
Preheat oven to 375 degrees. Lightly oil a 9-x-13-inch gratin or baking dish. In a separate pot bring water to a boil and add 1/2 teaspoon of salt broccoli and garlic. Simmer the broccoli and garlic for 5 minutes until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil add the pasta and cook the pasta for about 2 minutes less than the package directions suggest about 11 minutes. The pasta should be al dente a little firm. Meanwhile in a large Dutch oven set over medium-high heat heat the oil. Add sausage and the garlic cloves from the broccoli bowl and cook stirring frequently until meat is fully cooked and no longer pink about 4 to 5 minutes if using fresh sausage. (If using fully cooked sausage cook until surface is golden about 2 to 3 minutes.) With a slotted spoon transfer sausage to the broccoli and drain most of the oil from the pan leaving about 2 tablespoons. Discard the garlic. Toss drained pasta with sausage mixture. Add beans stock 3/4 cup of grated mozzarella cheese and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish top with breadcrumbs remaining 1/4 cup of grated cheese and 1/4 cup mozzarella cheese and drizzle with olive oil. If making this in advance allow the mixture to come to room temperature cover with plastic wrap and place in the refrigerator. Bake for 25 minutes until heated through and crusty on top.
|
salt head of broccoli garlic cloves rigatoni pasta olive oil turkey sausage great northern beans mozzarella cheese skim milk ricotta cheese pecorino romano cheese salt ground pepper olive oil
|
386,207 |
Sliced, Spiced and Iced Refrigerator Sweet Dill Pickles
|
Evenly divide the garlic fresh dill and sliced cucumbers among four wide mouthed pint jars. Before adding the mustard seed red pepper flakes peppercorns(if using) and dill seed crush them slightly. You can use your hands a mortar and pestle or give then one quick whiz in the food processor(optional). In a saucepan mix together vinegar water sugar red pepper flakes celery seed salt mustard seed and dill seed. Heat to just dissolve sugar then remove and let cool. Use a funnel to fill each jar with the cooled brining liquid. The spices may float to the bottom so use a spoon to evenly divide anything that is leftover into the jars. Cap tightly and refrigerate at least one week before eating. Enjoy! It was suggested you do this over a large bowl. The cucumbers start to float and displace liquid. Add the overflow back into the brining mixture before you fill up the next jar. No mess! :).
|
pickling cucumbers garlic cloves fresh dill cold water celery seed kosher salt white distilled vinegar sugar mustard seeds red pepper flakes whole black peppercorn
|
138,134 |
Pear Sauce
|
Place pears in a microwave bowl with a lid leave lid off of the bowl just a bit. Microwave on High for 20 minutes. Check to see how tender they are if tender use a masher and mash them if not return to microwave for another 20 minutes. Do not mash fine as you want it to be chunky. Keep repeating step 2 until the juice has been decreased by 75%. Watch that it does not burn. Put into plastic containers and freeze.
|
pears cinnamon
|
519,584 |
Dad's Cranberry Relish
|
*Very Important* This takes 3 days to marinate flavors and be palatable. Using a food processor strong blender or food processor . Chop/grind cranberries and oranges (with peel) together in batches to resemble pickle relish (save all juices). Place all ground fruits and juices into Ziploc type baggie or bowl with fitted lid. Add sugar into relish and knead bag or stir ingredients. Place in refrigerator. Knead or stir every time you get into the refrigerator or at least 3 times a day. *This will taste very bitter if sampled on days 1 or 2. This relish keeps well in the refrigerator up to 14 days. A little serving goes a long way.
|
fresh cranberries oranges sugar artificial sweetener
|
201,202 |
Chocolate Espresso Fudge
|
Lightly coat a 9x13 inch pan with non stick cooking spray. In large pan combine sugar margarine and evaporated milk. Bring to a boil stirring constantly over medium heat until candy thermometer reaches 230-235*. Remove from heat; add marshmallow creme and chocolate chips; blend until smooth. Stir in vanilla. In a small cup or bowl mix Instant Espresso and hot water together until dissolved and add to mixture. Stir in ground coffee. Pour into prepared pan cool at room temperature. Cut into bite size pieces .
|
sugar margarine evaporated milk marshmallow cream chocolate chips vanilla extract instant espresso hot water ground coffee
|
293,084 |
Low Fat Chocolate Cupcakes
|
Preheat oven to 350°F Line 2 12-cup muffin tin with cupcake liners; set aside. In a medium bowl whisk together flour sugar cocoa powder baking soda and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together oil vinegar vanilla and water until well combined. Add flour mixture to the mixer and mix until smooth scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters. Pour batter into prepared muffin tin filling each cup 1/2 to 3/4 full. Transfer to oven and bake rotating pan halfway through cooking until a cake tester inserted into the center of one of the cupcakes comes out clean 20 to 25 minutes. Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.
|
wheat flour cocoa powder baking soda salt white vinegar vanilla water
|
10,475 |
Michigan Beans and Sausage
|
Preheat oven to 350°F. Cut kielbasa or polish sausage in half lengthwise and slice thinly In a saucepan cook sausage and onion in boiling water for 2 minutes drain In a large bowl combine the ketchup sugars vinegar molasses and mustard. Stir in the beans and sausage mixture. Transfer to a greased 2-1/2 quart baking dish Cover and bake for 1-1/2 hours or until bean mixture reaches desired thickness May be cooked in a slow cooker for 6-8 hours on low.
|
kielbasa Polish sausage onion ketchup brown sugar sugar vinegar molasses prepared mustard great northern beans
|
129,228 |
Granny's Homemade Soup
|
Wash chicken. Put in large pot and cover above chicken with hot water about 1 inch. Open tomatoes and drain juice into pot. Crush tomatoes with hands and add to pot. Wash celery and carrots then slice and add to pot. Bring to a boil and then cover and lower temp to a low boil and cook 1 hour. Watch to make sure liquid doesn't boil out. If it gets low add a little more water. Remove chicken set aside and let cool. Add potatoes and cook 30 more minutes. After potatoes are done take 3 or 4 chunks and smash them on the side of the pan. This will help to thicken the soup. Add onion tomato SOUP (or sauce) corn and butter beans and cook about 10 minutes. Pull the chicken off the bone and add to pot. Salt and Pepper to taste now or in your own bowl. I personally think salt is a must in this soup. Stir and serve. Delicious!
|
chicken breast halves whole tomatoes celery carrots onion tomato sauce butter beans whole corn potatoes
|
240,110 |
Blueberry Blackberry Spice Syrup
|
Bring all ingredients to a boil in saucepan. Stirring until sugar dissolves then reduce heat simmer uncovered until fruit is very soft. Stir occasionally. About 30 minutes. Strain with a fine-mesh sieve into a bowl. Press gently and discard solids. Cool first then chill. Keep covered.
|
blueberries blackberries sugar water cinnamon stick clove cardamom pod salt
|
159,598 |
Vegetable Chips
|
Sprinkle the vegetables lightly but evenly with salt and allow to stand at room temperature for 30 minutes. Rinse in cold water and dry completely with paper towels. Spray a baking sheet lightly with the cooking spray and arrange the sliced vegetables in a single layer on. the sheet. Spray the vegetables lightly with cooking spray and bake in a preheated 275 degree oven for 40 to 60 minutes. Check the vegetables frequently and remove them as they are dry. They will become more crisp as they cool. Season with salt and store in an airtight container for up to two weeks. Makes about 4 to 6 cups to serve 4 to 6.
|
parsnips salt
|
258,522 |
Delicious Chewy Peanut Butter Chocolate Chip Oatmeal Bars
|
Set oven to 350 degrees. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking dish. In a large bowl using an electric mixer at medium speed cream the butter with both sugars and vanilla until no sugar granules remain (about 4 minutes). Add in the peanut butter and beat until combined. Add in eggs and beat until combined. In a bowl combine the flour with baking soda and oats; add to the creamed mixture and mix on low speed until combined. Mix in chocolate chips. Transfer and spread into prepared baking dish. Bake for 22-25 minutes or until JUST set (do not overbake). Cool then cut into squares.
|
butter margarine brown sugar white sugar vanilla eggs peanut butter all-purpose flour baking soda oatmeal
|
336,913 |
Sweet Vegetable Kugel
|
eat oven to 350 arrange pecan in single layer on baking sheet bake 5-7 minutes till toasted. Cool. Reserve 3 T pecan. Reduce oven to 325 stir together remaining ingredients with pecans. spoon into lightly greased ramekins. Bake covered 45 min increase temp to 350 uncover bake till edges are golden brown top with reserved pecans.
|
pecans carrots sweet potatoes gala apples matzo meal butter sugar egg cinnamon nutmeg
|
481,006 |
Strawberry Bottom Cheesecake
|
In small bowl beat cream cheese and sugar together until fluffy. Add sour cream/yogurt. Beat until combined. Fold in whipped topping. Spread half of glaze in crust. Gently stir together strawberries and remaining glaze. Spoon into crust. Spread cream cheese mixture over berries. Refrigerate at least 4 hours or until set. Garnish. Store in refrigerator.
|
cream cheese sugar sour cream frozen non-dairy topping graham cracker pie crust fresh strawberries
|
197,124 |
Beautiful Stained-Glass Hard Candy
|
To make your own molds from foil: Cut aluminum foil in desired shapes: stars trees etc. Grease foil lightly with vegetable oil. Fold up edges to make 1/2\" sides. Seal corners with freezer tape to prevent leaks. You can also pour this candy onto a greased cookie sheet to make your own shapes. Score the candy while it's still warm (be careful not to burn your fingers) so you can break it on the score lines. I've even used mint containers as molds. To make the candy: In a 2-quart saucepan combine sugar syrup water and vinegar. Cook stirring constantly until the sugar is dissolved. Continue cooking without stirring until it reaches the hard crack stage (300F degrees). Remove from the heat stir in the flavoring and color. Allow the candy to cool SLIGHTLY. Pour the candy into prepared molds about 1/8\" deep. When firm remove from the molds. If you wish to hang the finished candy on a string or ribbon: when the candy begins to set (before it hardens) use a skewer to make holes for stringing. If candy becomes too firm to pour and shape it then remelt it over low heat. Be careful not to boil it. Tips for other color combinations: Use a toothpick to swirl food coloring through the uncolored candy after it's been poured into molds. Make molded candies of one color and dribble with a second color to get a \"stained glass\" effect. To store candy ornaments wrap them in plastic wrap and store in a covered container at room temperature in a dry place. Keep them flat to prevent warping.
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sugar light corn syrup water vinegar
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122,926 |
White Spot Dressing
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ream cheese until soft and add mayo gradually. Mash eggs as smooth as possible and mix all ingredients.
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cream cheese mayonnaise hard-boiled eggs chili sauce
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288,274 |
Cajun Crab Dip (Low-Fat Version)
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Mix all ingredients except cheese and crab meat. Mix in the cheese and 1/2 the crab meat until mixed well. The crab meat will break into fine pieces. Mix in the rest of the crab meat being careful to leave some larger chunks for texture. Refrigerate for 2-4 hours. Check seasonings and adjust if needed. Serve with crackers or to keep it healthy with carrots celery and slices of zucchini.
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fat free cream cheese nonfat sour cream low-fat cheddar cheese pimiento sweet onion garlic powder
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344,129 |
Corn Pudding
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In a saucepan heat milk and gently melt the butter. Allow this to cool for a bit. Meanwhile beat the eggs and chop the corn a bit in food processor or by hand. Mix all ingredients together and place in a buttered 2 quart baking dish. Bake at 325 degrees for 1 1/4 hours. The top should be lightly browned.
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milk butter eggs frozen corn kernels sugar salt fresh ground pepper Tabasco sauce
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