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166,962 |
Grown up Grilled Cheese Sandwich
|
Cut loaf of bread in half lengthwise. Top the bottom bread slice with the cheese of choice (Teleme or Brie) then the smoked ham distributing it evenly. Place top of bread on sandwich and brush with butter. Heat a sandwich grill until hot. Set sandwich butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted turning once 3 to 4 minutes on each side. Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard and add roasted peppers if desired. Replace the top slice of bread cut the sandwiches into slices and serve immediately.
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smoked ham butter Dijon mustard
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240,661 |
Spiced Almonds
|
Heat the oil in a frying pan over a moderate heat and add the almonds. Shake the pan until they are just becoming golden. Add the spices and salt continuing to shake and roast until the nuts are wonderfully aromatic and golden. Tip into a serving dish and serve either warm or cold.
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olive oil paprika ground cumin fresh ground pepper mild chili powder salt
|
171,895 |
Chocolate Peanut Butter Squares
|
Mix sugar peanut butter and margarine together and mash into bottom of 13X9 pan. Melt chocolate bars in microwave and spread over mixture. Place in freezer for 10 minutes and cut into squares.
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powdered sugar crunchy peanut butter margarine
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445,892 |
Laurie's Bacon Wrapped Chicken
|
Preheat oven to 400 degrees. Prepare 13 x 9 baking pan with cooking spray. Wrap each chicken breast in a slice of bacon and place in the pan. Wisk together the soup sour cream and milk. Pour over the chicken. Bake @ 400 degrees for 30 mins then decrease the temperature to 300 degrees for approximately 2 hours or longer if desired. You can cover if you will be baking longer to avoid burning. To serve we removed the bacon (super crispy) from the top and covered with spoon of sauce.
|
boneless skinless chicken breasts bacon sour cream milk
|
425,780 |
Apple Pudding Cake
|
For the cake : Mix the sugar eggs butter salt and milk together. Sift the flour and gradually add to the wet ingredients. Pour batter into prepared square casserole dish and arrange the apples on top. Bake in preheated oven at 350F for 40-45 minutes or until browned and toothpick inserted in center comes out clean. Prepare the sauce while the cake is baking :. Combine all the ingredients for the sauce and bring to a boil stirring continually until sugar is dissolved. Remove from heat and pour over hot cake as soon as it comes out of the oven. Allow time for the liquid to be absorbed. Serve with cream or ice cream.
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flour baking powder eggs salt sugar butter milk vanilla evaporated milk milk vanilla sugar butter
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250,407 |
Tangy Pickled Green Beans
|
In each canning jar put the dill garlic and red pepper flakes. Heat to a boil the water vinegar and salt. Then set aside. Wash beans then cook for 15 minutes. Drain the beans then cut the ends off each bean. Cut each bean into pieces as desired that will fit into the canning jars. Note: The beans will be very soft at this stage but will later change to a perfect texture with a slight crisp. Fill each jar with the bean pieces. Fill each jar with the the liquid mixture. Seal each jar and boil entire sealed jar for 15 minutes. ADDITIONAL TIPS: We let these sit in storage for 6 weeks before eating them. I'm not sure that is necessary to let them sit that long. When purchasing the green beans make sure they are fresh not frozen. I always purchase a little more than I need in case I run short at the very end. I usually end up making more of the liquid mixture as needed until all jars are full. The dill garlic and pepper amounts listed are to fill PINT size pickling jars. Cooking the beans for 15 minutes does soften them initially but the canning process firms them up and they end up being perfect with just the right consistancy. Just trust me on this. I thought the first batch I made would end up being trash and have been surprised every since. I've been making these beans for years now. I've had cans sit on the shelf for over a year we've recently enjoyed and finished off. That part must be the boiling and sealing process that allows them to remain good for months like that. Recently I've started double and trippling the garlic pieces inside. The garlic ends up pickling too and is super good to eat right out of the jar.
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green beans water apple cider vinegar salt red pepper flakes garlic clove dill
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453,370 |
Oatmeal Muffins
|
Soak oatmeal in buttermilk for about an hour. beat egg and cream with sugars. add to soaked oatmeal mixing well. sift flour with salt baking soda and baking powder. add oatmeal mixture. add oil last mixing well. fill greased muffin pans about 1/2 way. bake @ 400 degrees F for 15 to 20 minutes or until toothpick inserted comes out clean.
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oatmeal buttermilk egg brown sugar flour salt baking soda baking powder
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112,607 |
Orange Roughy in Scallion and Ginger Sauce
|
Preheat the oven to 400°F Mix the sherry or vermouth soy sauce sesame oil onion ginger and garlic in a small bowl. Place the fish fillets in an ovenproof casserole dish. Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily. Cod sole or flounder may be substituted for the orange roughy.
|
dry sherry vermouth low sodium soy sauce green onion ginger garlic
|
199,062 |
Gingery Beef Strips
|
Thinly slice flank steak diagonally across the grain. In a slow cooker combine steak consomme soy sauce ginger onions and garlic. Cover and cook on LOW 5-6 hours or until steak is tender. Turn control to HIGH. Dissolve cornstarch in water in a small bowl and stir into cooker. Cover and cook on HIGH 10-15 minutes or until thickened. During the last 5 minutes drop in vegetables and re-cover. Serve over rice.
|
beef flank steak condensed beef broth soy sauce fresh ginger garlic clove green onion cornstarch water sugar snap pea fresh bean sprouts cooked rice
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313,439 |
Quick Mexican 3 Ingredient Queso Dip
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Spread a can of chili in a 9x12 dish Top with 8oz of cream cheese Sprinkle with monetary jack cheese (as much as you want). Bake at 350 for 20-30 minutes- until top is bubbly. Enjoy!
|
cream cheese monterey jack cheese
|
388,264 |
Buccaneer Tilapia
|
Combine melted butter and lemon juice and then lightly cover filets. Cover filets in cajun spices. Pan fry filets for two and a half minutes on each side on medium / high. Add olive oil and sauté shrimp in remains of the filets. For the alfredo sauce combine a stick of butter cup of heavy cream and cup of grated parmesan cheese in a small pot. Cook on medium / low or until everything is melted. Add a teaspoon of starch and water mix if sauce needs thickening. Add oregano for presentation / flavor.
|
shrimp olive oil oregano lemon juice butter heavy whipping cream parmesan cheese
|
309,883 |
Beef Stroganoff
|
Heat pan; add oil and garlic. When garlic browns remove from the pan. Add beef and brown a few minutes. Season with salt and pepper. Add bouillon and continue to cook adding green peppers and onions. Add soy sauce Worcestershire sauce sugar water and cornstarch; mix together. Cook until thickened. When desired thickness is reached add sour cream. Serve over rice.
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garlic clove ground beef salt black pepper green bell pepper onion green onions soy sauce sugar cold water cornstarch Worcestershire sauce sour cream
|
443,719 |
54th Street Southwest Tortilla Wraps
|
Drain all liquid from a jar of jalapeños into a medium bowl. Marinate bacon in the jalapeño juice for 30 minutes. Refill jalapeño jar with water. Remove 1/3 to 1/2 of chipotle chiles in adobo sauce and place on cutting board. Dice into fine pieces. Mix diced chiles and sauce with ranch dressing in a medium bowl. Taste. If more spiciness is desired dice more chiles and add to dressing. Set aside. Remove bacon from jalapeño juice and discard juice. Cook bacon in large skillet until crispy enough to crumble. Do not burn! Remove bacon from skillet and place on paper towels to collect excess grease. Let cool then crumble into bacon bit size pieces. Set aside. Cook cubed chicken breast in skillet with bacon grease until done. Discard grease. Set chicken aside. Wash romaine lettuce heads and chop until lettuce pieces are no larger than approximately one square inch. In large bowl toss chopped romaine lettuce parmesan cheese cheddar cheese bacon chicken and tortilla strips. Add as much chipotle ranch dressing as desired to salad mixture and toss until evenly coated. Place salad mixture onto tortillas and roll into wraps. If desired use two toothpicks to hold wraps together and use a knife to slice wraps diagonally. Serve!
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flour tortillas boneless skinless chicken breasts bacon head romaine lettuce adobo seasoning parmesan cheese cheddar cheese corn tortilla strips corn tortilla chips
|
368,083 |
Tomato Mushroom Cups (Non-Dairy)
|
Hollow out the tomato discarding center and drain. In a teflon pan (that's what the recipe says) saute mushrooms in the margarine and add the seasonings. Fill the tomato with the mixture and then bake at 350 degrees F. for 30 minutes or until heated.
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tomatoes mushrooms margarine salt pepper dried tarragon fresh parsley
|
20,836 |
Taco Casserole
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Brown ground beef onion and peppers drain off fat stir in taco seasoning mix and water. Put the crushed chips on the bottom of a greased 8 inch pan; put refried beans in a bowl and stir until softened/smooth so you can spread them over the chips. Spread beef mix over beans top with cheese and bake uncovered at 350-375°F depending on your oven for 20 minutes or until heated through. Top with lettuce tomatoes sour cream salsa guacamole whatever you like.
|
ground beef onion bell pepper water tortilla chips cheddar cheese
|
318,250 |
Marak Dar Marhzin (Pumpkin Stew)
|
In a small frying pan heat the oil and add onions. Cook gently for 5 minutes then add garlic turmeric ginger and cinnamon. Cook stirring for 2 minutes until the paste becomes slightly aromatic. Transfer mixture to the base of a large tagine. Add carrots and water stir and cover the tagine. Cook for 10 minutes. Add squash sweet potato chickpeas harissa raisins and honey plus salt and pepper to taste. Cover and simmer until vegetables are tender. Garnish with parsley leaves and serve with couscous and lemon wedges to squeeze over the vegetables.
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olive oil onion garlic cloves turmeric ground ginger ground cinnamon carrots water sweet potato chickpeas harissa raisins dried cherries honey fresh parsley leaves lemon wedge
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358,412 |
Shrimp in Cream Sauce (A La Newberg)
|
In a large skillet melt butter; add shrimp and season with salt pepper and paprika. Add in shallots and stir. Add the sherry and stir. After a minute or two shrimps will lose their raw look. Remove and set aside. Continue cooking the sauce until reduce by 1/2. Add 1 1/4 cup cream. Cook about 5 minutes over medium high heat. Beat the remaining cream with the egg yolks. Add to sauce while stirring rapidly. Heat almost to boiling; return shrimp heat through and serve.
|
butter shrimp paprika shallot dry sherry heavy cream
|
45,561 |
Creamy Fruit Dip
|
Mix above ingredients well with a mixer. Serve with fresh fruit. This stores well in the fridge for a few weeks.
|
cream cheese ginger marshmallow cream orange zest
|
469,455 |
Smart Slice
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Preheat oven to 180°C Melt syrup spread and sugar in a saucepan. Add crumbled cereal biscuits and flour. Combine. Add remaining ingredients except water. Stir till combined then add hot water and mix well. If needed add extra hot water. Using wet hands press mixture into a greased sponge-roll tin and bake for 30 minutes. To make icing mix lemon juice into icing sugar. Add a few drops of water if necessary and drizzle icing over top of golden biscuit base. Slice into bars.
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golden syrup butter caster sugar self-raising flour coconut cinnamon egg dates walnuts lemon zest of boiling water lemon icing sugar
|
35,376 |
Crock Pot Vegetable Curry from Ceylon
|
In a non-stick frying pan take a tablespoon of oil and brown all mix veggies by stir frying for 2-3 minutes on high heat. Transfer all the veggies spices tomatoes and coconut milk with salt to the pot and cook covered for about 1 hour. Check in between to see if the vegetables are done and absolutely soft. Add water as per your preference for consistency. This curry in its final form should be neither too thick nor too watery. Serve hot with steamed rice or noodles.
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coconut milk water potatoes turmeric ground coriander ground cumin chili powder cinnamon sticks peppercorns ground fenugreek onions curry leaves green chilies potatoes tomatoes salt
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290,383 |
Almost Fat Free Banana Pudding -- so Good!
|
Mix milk and pudding together. Add Cool Whip and condensed milk; mix until smooth. Add vanilla wafers and bananas. Pour in two 2-quart serving bowls or a large rectangle cake pan. Chill for about 1-2 hours and serve.
|
nonfat milk fat-free cool whip bananas
|
327,173 |
Grilled Vegetable Fajitas
|
In a small bowl combine the Italian dressing chili powder and 2 tablespoons of the cilantro. Brush all sides of the pepper onion zucchini and tomato with the Italian dressing. Grill the vegetables over medium coals turning once until softened about 7 minutes for the bell pepper and onion 5 to 7 minutes for the zucchini and 1 to 2 minutes for the tomato. Wrap the tortillas in foil and warm at the edge of the grill for about 2 minutes. Remove vegetables from grill and place on a cutting board. Cut the peppers squash and tomato into chunks and separate the onion into rings. To serve spread the tortillas with the guacamole top with the vegetables sprinkle with the cheese roll up and dollop with the yogurt.
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chili powder cilantro yellow bell pepper red onion zucchini fresh tomato flour tortillas monterey jack cheese plain yogurt sour cream
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324,415 |
White Bean Salad
|
Toss the beans with the tomatoes. Add just enough olive oil to coat. Season with salt pepper and basil. Stir and serve at room temperature or warmed.
|
cannellini beans diced fire-roasted tomatoes tomatoes fresh basil dried basil salt pepper extra virgin olive oil
|
55,846 |
Spinach Loaf
|
Squeeze excess liquid from the spinach; set aside. In a mixing bowl combine the eggs cheese bread crumbs vinegar salt and pepper. Stir in the well-drained spinach; pat mixture into a greased 8x4x2\" loaf pan. (At this point loaf may be covered and refrigerated overnight if desired). Bake uncovered in a 400 degree oven for 20-25 minutes or until a knife inserted in the center comes out clean. Meanwhile in a medium skillet cook bacon until crisp. Remove from skillet reserving 2T. pan drippings. Drain bacon on paper towels. Cook the onion and peppers in the bacon drippings in the skillet for about 5 minutes or until tender. Stir in the flour and dash pepper; gradually stir in the water. Cook and stir until thickened and bubbly; cook 1 minute more. Stir in bacon and tomatoes; heat through. To serve invert spinach loaf onto serving platter and cut into slices. Spoon bacon/tomato sauce over.
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frozen spinach eggs cheddar cheese vinegar salt ground black pepper bacon onions green peppers all-purpose flour water tomatoes
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212,227 |
Healthy Crab Salad
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Into a large mixing bowl flake or chop the seafood. If you have crab sticks you may want to use scissors to cut the crab into bite size pieces. Add the celery carrots onion crackers and Miracle Whip. Stir to combine. If the salad seems too dry add additional Miracle Whip. Taste and add additional seasoning salt and pepper to taste. Serve in iceberg lettuce leaves.
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celery carrots onion Miracle Whip seasoning salt pepper iceberg lettuce
|
339,928 |
Garlic-Thyme Focaccia
|
Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in fine sea salt. Add 2 cups flour plus 2 tablespoons flour stirring to form a soft dough. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of the remaining 1/3 cup flour 1 tablespoon at a time to prevent the dough from sticking to hands. Place dough in a large bowl coated with cooking spray turning to coat top. Cover and let rise in a warm place (85 degrees) free from drafts 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains dough has risen enough.). Heat oil in a small skillet over medium-low heat. Add garlic; cook 5 minutes or until fragrant. Remove garlic from oil with a slotted spoon; discard garlic and remove pan from heat. Place dough on a baking sheet coated with cooking spray; pat into a 12 x 8-inch rectangle. Brush garlic oil over dough; sprinkle with thyme. Cover and let rise 25 minutes or until doubled in size. Preheat oven to 425 degrees. Make indentations in top of dough using the handle of a wooden spoon or your fingertips; sprinkle dough evenly with coarse sea salt. Bake at 425 degrees for 14 minutes or until lightly browned. Remove from pan; cool on a wire rack.
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sugar dry yeast warm water fine sea salt flour flour olive oil garlic cloves fresh thyme coarse sea salt
|
326,803 |
Fancy Franks
|
Mix first 5 ingredients together. Spoon into hotdog buns top with cheese. Wrap each individually in Foil. Bake at 350 for 10-12 minute.
|
mustard ketchup salt pepper cheddar cheese
|
442,347 |
Thermomix Confetti Meatloaf
|
Chop onion and cabbage 5 seconds/ speed 5. Scrape down sides. Add oil and saute 8 minutes/100 degrees/speed 2. Add carrot celery red pepper and garlic to TM Bowl. Chop 5 seconds/speed 5. Scrape down sides. Saute 5 minutes/100 degrees/speed 2. Add parsley and basil to TM bowl. Chop 5 seconds/speed 5. Scrape down sides. Add almond flour to TM bowl. Add beef eggs half of the tomato sauce and salt and pepper to taste. Mix 15 seconds/speed 5. Press the mixture into a loaf pan. Pour the remaining tomato sauce over all. Bake at 350 degrees 55-60 minutes.
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onion green cabbage carrot celery red bell pepper garlic clove parsley basil leaves ground beef eggs tomato sauce salt pepper
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457,794 |
Southwest Chicken
|
Preheat oven to 400 degrees. Place your chicken breasts on a baking pan and season each breast with taco seasoning. I usually use about 1/2 of a 4oz package of taco seasoning per four breasts. Bake for 15 - 20 minutes or until done through. Remove the chicken from the oven and cover each breast with shredded cheese. Return to the oven just until the cheese is melted. While the chicken is baking open the Ro-tel tomatoes and drain the liquid into a measuring cup. Add water until you have two cups of liquid. Combine rice Ro-tel tomatoes 2 cups of liquid and the remaining taco seasoning in a medium saucepan and stir thoroughly until the taco seasoning is completely mixed into the liquid. Cover and place on high heat until it begins to boil. Immediately turn to low heat and simmer for an additional 20 minutes. Uncover and stir thoroughly. Divide the rice into four equal portions and place a bed of rice on each plate. Sprinkle lettuce onto the rice and place a chicken breast over the lettuce. Garnish with the tomatoes onions and salsa and enjoy!
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boneless skinless chicken breasts tomatoes lettuce onion cheddar cheese white rice water Ro-Tel tomatoes salsa
|
22,126 |
Veal Parmigiana
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Mix breadcrumbs with 1/3 cup parmasan. Dip veal in egg then breadcrumbs. Brown in hot oil. Place in 8in baking dish. Saute onion in skillet add salt pepper italian seasoning and tomato sauce. Top veal with mozzarella. Pour tomato mix over all. Sprinkle with 3 T parmesan. Bake at 375* for 30 minutes or until bubbly.
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parmesan cheese egg onion salt pepper tomato sauce mozzarella cheese parmesan cheese
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172,655 |
Minestrone Verdura
|
Peel carrots;. cut into 1/2\" pieces. Trim stem ends from green beans. Chop into 1/2\" cubes. Chop zucchini into 1/2 inch dice. Peel core and seed fresh toatoes. Chop into 1/2\" cubes. Heat oil in an 8 quart stockpot or Dutch oven over low heat. Cook onion celery and garlic for 6 minutes. Add carrots tomatoes parsley basil oregano bay leaves the water salt pepper white beans and pasta. Bring to a boil reduce heat to medium and simmier for 20 minutes. Add green beans;. Cook for 5 minutes. Add zucchini. Cook for 3 minutes more. Ladle into individual shallow soup plates and sprinkle with Parmesan cheese.
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carrots green beans zucchini plum tomatoes whole tomatoes olive oil onion celery garlic cloves parsley fresh basil fresh oregano bay leaves water salt pepper parmesan cheese
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503,002 |
Snickerdoodles
|
Preheat oven to 400*F. Lightly grease your cookie sheet. In a large bowl cream shortening and sugar. Add eggs one at a time. In a small bowl combine flour cream of tarter soda and salt using a wire whisk. Gradually add flour mixture to shortening mixture until completely combined. Roll dough into balls about the size of walnuts. Dip into cinnamon sugar mixture. Bake two inched apart for 8 to 10 minutes. My Note: I have found they do so much better if I chill the dough before I roll them in cinnamon and sugar. let my dough set in the fridge for about an hour and they were so easy to work with. You wont be dissapointed.
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shortening sugar eggs flour cream of tartar baking soda salt
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285,731 |
Pomegranate - Prosecco Cocktail
|
Cut pomegranate in half and scoop out seeds. Place seeds in a bowl. Place several pomegranate seeds in the bottom of a champagne flute add a splash of juice and fill with champagne.
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pomegranate pomegranate juice
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350,400 |
' Utah ' Scones (Deep-Fried)
|
Dissolve yeast in the 1/2 cup of warm water. Add the tablespoon of sugar to the yeast-water mixture and set aside. Beat the 3 eggs in a small bowl and set aside. Put honey brown sugar smart balance and salt in a large bowl (preferably the bowl for your Kitchen-Aid mixer if you have one). Add 1 cup boiling water to the large bowl (with the sugar salt etc.). Add the 3 beaten eggs to the large bowl and mix. Add the yeast mixture to the large bowl. Slowly add the flour to the large bowl while mixing. Continue beating the mixture with a mixer until smooth. Cover the bowl with a dish towel and let the dough rise for 1 hour. Refrigerate the dough until cold. (Sometimes it's nice to make the dough the night before and finish them in the morning). Roll the dough out on a floured surface to about 1/4\" thin (careful not to get any water on it as water and deep-frying DO NOT MIX!). Heat oil with a high smoke point (peanut oil sunflower oil safflower oil canola oil in a pinch) in a deep-fryer or electric skillet to around 350 degrees F. Make sure not to use olive oil as it has a low smoke point and is not suited for deep-frying. Use a deep-frying thermometer to check the temperature of the oil if at all possible. (Make sure to have at least 2 inches of clearance between the top of the skillet and the top of the oil to allow room for bubbling). If your oil starts to smoke (and you'll know it if this happens! Oil smoke smells really nasty) turn off the heat let the oil cool then throw out the oil; it's no good. While oil is heating cut the dough into pieces 4 inch squares seem best to me but you can make them smaller or larger. Fry the pieces of dough in the heated oil preferably one at a time until puffy and golden brown. Remove from oil using an all-metal utensil. Place on paper towels to cool but serve warm with the topping of your choice.
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active dry yeast water sugar honey brown sugar boiling water salt eggs whole wheat flour
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389,633 |
Redneck Girl Carnitas Tacos
|
The Meat - Carnitas: Place all of the ingredients in \"The Meat\" section into a large pot. Add enough water to cover the meat. Cover with a lid and bring to a boil on high heat. Lower heat to a simmer and cook until meat is falling apart. Drain and discard any remaining garlic cinnamon peppercorns and fat. Shred the pork and set aside. You can use the meat for tacos or anything else that takes shredded pork. This recipe makes a lot of food! The Tacos: Make as many as you like! The ingredients are sized for 2 tacos and not exact by any means so multiply and mix up as necessary. Place warm carnitas meat into a warmed fresh corn tortilla and add toppings. The key here is a nice fresh warn corn tortilla warm carnitas and fresh cold toppings in the tomato onion pepper cilantro and sour cream. Enjoy!
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sweetened condensed milk cinnamon sticks cumin seed kosher salt peppercorn garlic corn tortillas pork tomatoes red onion cilantro lime sour cream cheese salsa
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35,667 |
Gyro-Style Pork Sandwich
|
Cut pork crosswise into thin slices. Slice them into strips 5 x 1/2-inch. Combine olive oil mustard lemon juice garlic and oregano. Pour over pork slices. Cover and refrigerate for 1 to 8 hours. Meanwhile in small bowl stir together yogurt cucumber garlic and dill. Cover and refrigerate. Preheat oven to 450 degrees. Drain marinade from pork slices and place pork in single layer in shallow pan. Roast until crisp about 10 minutes. Open each pita half to form a pocket. Distribute pork among each half pita. Top each sandwich with some chilled yogurt mixture and sliced onions.
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boneless pork loin olive oil prepared mustard lemon juice garlic oregano plain yogurt cucumber garlic dill red onion
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136,065 |
Healthy Flapjacks
|
Preheat oven to 180C/350F/gas 4. Grease a 30 x 25cm (12in x 9in)baking tin. Melt the honey with the butter. Pour this over the rolled oats almonds and sunflower seeds sesame seeds and dates. Mix well and spoon into the baking tin. Bake for 2- 25 minutes until golden brown.
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honey butter rolled oats sunflower seeds sesame seeds dates
|
360,428 |
Leftover Mashed Potatoes Reinvented
|
Combine all ingredients. Place in an oven proof dish and bake at 350 for 30 minute.
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mashed potatoes egg green onion cheddar cheese bacon
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172,557 |
Orange Roughy With Roast Garlic Potato Crust
|
Preheat oven to 350°F Toss garlic cloves in olive oil; place in glass baking dish. Roast for 30 minutes until garlic is golden and soft. (Shake the pan several times while roasting.). Steam potatoes until soft; mash. Purée garlic with milk; add to potatoes. Add salt pepper tarragon lemon rind and 2 tsp lemon juice. Place fillets in baking dish and cover evenly with potato mixture. Squeeze lemon juice liberally over each fillet. Broil fish for 12 to 15 minutes until golden brown (make sure fish is cooked). Serve with lemon wedges.
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russet potato garlic clove olive oil low-fat milk lemon zest fresh ground black pepper salt lemons
|
142,067 |
60-Minute Rolls (Food Processor)
|
Combine yeast 1 Tablespoon sugar and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Add milk to yeast mixture and stir. In a food processor combine flour salt remaining 2 Tablespoons sugar and butter or margarine. Pulse until thoroughly incorporated. With food processor running slowly drizzle yeast mixture through feed tube until ball forms. Run machine for about 2 minutes to knead dough thoroughly. Remove dough from processor and place in a well greased bowl turning to coat top. Cover and let stand in a warm place for 15 minutes. Punch down dough. Divide dough in half; shape one portion of dough into 12 balls. Place in a greased 8 or 9-inch square pan. Repeat with remaining half of dough. Cover pans and let rise in a warm place for 15 minutes. Bake at 425°F for 10-15 minutes or until rolls are golden brown.
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active dry yeast granulated sugar warm water milk bread flour salt butter margarine
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22,422 |
Cranberry Poppy Seed Bread (Vegan)
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Lightly oil (or spray with a light mist of oil) a 9x5x3-inch loaf pan and set aside. In a bowl place the flour sugar poppy seeds and baking powder stir well to combine and set aside. In another bowl place the water and egg replacer and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites). Add the Spectrum Spread and whisk until smooth. Add the soy milk and vanilla and whisk well to combine. Add the dry ingredients to the wet ingredients and stir until just moistened. Add the remaining ingredients and stir until just combined. Pour the batter into the prepared pan. Bake at 350 degrees for 60-70 minutes or until an inserted toothpick comes out clean. Place the loaf pan on a rack to cool for 10 minutes remove the loaf from the pan and cool completely before slicing or storing. Store wrapped in plastic wrap or aluminum foil.
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unbleached flour poppy seeds baking powder water Ener-G Egg Substitute soymilk vanilla fresh cranberries frozen cranberries lemon zest of
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206,625 |
Warm Chickpea Salad With Spiced Mushrooms
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Rinse and drain the canned chickpeas Heat two tablespoons of the oil in a frying pan. Add the mushrooms season with salt and cook until softened. Reduce the heat then add the garlic chilli and chickpeas. Fry for two minutes then add the cumin and half the lemon juice. Cook until the juices in the pan evaporate then set aside. For the dressing put the yoghurt in a bowl then add the chopped mint and the remaining lemon juice and oil. Add salt and pepper and mix until blended. To serve divide the spinach between four plates or put on a serving platter add the chickpea and mushroom mixture then pour the yoghurt dressing over the top and serve.
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canned chick-peas olive oil button mushrooms garlic cloves red chile ground cumin mint leaf
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226,181 |
Roasted Beet Salad With Tarragon Vinaigrette
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Preheat oven to 350°. Leave root and 1-inch stem on beets; scrub with a brush. Place beets 2 tablespoons olive oil 1 tablespoon garlic 1 teaspoon thyme and 1 teaspoon tarragon in a large bowl; toss gently. Place beet mixture on a jelly-roll pan. Bake at 350° for 1 hour or until beets are tender. Drain and cool slightly. Trim off beet roots; rub off skins. Cut in half. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Combine vinegar sugar shallots 2 tablespoons oil 1 tablespoon garlic 1/2 teaspoon thyme 1/2 teaspoon tarragon 1/2 teaspoon salt 1/2 teaspoon pepper and oregano in a small bowl stirring with a whisk. Add vinegar mixture and onion to beet mixture; toss gently.
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olive oil garlic fresh thyme fresh tarragon salt black pepper red wine vinegar sugar shallots fresh oregano red onions
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386,994 |
Simple Asparagus Tart
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Preheat oven to 400. Roll out the pastry into a 10x18 inch rectangle. Leaving a 1 inch border prick the surface of the pastry all over with a fork. Bake about 15 minutes or until golden then remove from oven. Spread the cheese over the pastry. Lay the asparagus on top of the cheese. Brush with the oil and sprinkle with the lemon zest salt and pepper. Bake an additional 20 to 25 minutes. Let cool before serving.
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frozen puff pastry asparagus olive oil lemon zest of salt ground black pepper
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373,179 |
Pão De Queijo (Brazilian Cheese Puffs)
|
Preheat oven to 350°F. Grease (or spray) the bottoms of 24 (or 48) mini-muffin cups. Blend milk oil and eggs then add tapioca starch and finally cheese. The result must be something very liquid. Pour the mixture in the muffins cups filling about 2/3 of each one. Sprinkle with Parmesan cheese. Bake at 350°F until done or golden brow about 18 minutes. They should double the size (most of that is air inside the bread). Serve warm. Tip: if you don’t worry with calories you can serve with cream-cheese and butter. We can even add small pieces of bacon before bake. Note: if you don't have Parmesan you can use any other hard cheese like asiago or provolone.
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tapioca starch milk eggs salt parmesan cheese
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530,432 |
BEST EVER Truffle Oil Vinaigrette
|
Mince onion or shallot and garlic and place in bowl with vinegar. Add salt. Add black pepper. Add white pepper. Let sit for 5 minutes. Add olive oil and truffle oil and whisk or use tightly sealed jar or storage container and shake vigorously. Drizzle over salad greens or roasted vegetables or use as a bread dipper. Enjoy!
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garlic cloves olive oil red onions shallots salt white pepper black pepper
|
388,118 |
Cajun-Lemon Chicken Spaghetti
|
Saute onions and garlic in butter and oil. Add chicken and seasonings and lemon juice stir well. Simmer on med-low for 20 minutes until juices run clear. There should be a slight sauce but not too much liquid. Add chicken to spaghetti. Deglaze pan with white wine- allow to reduce so the finished product isn't too liquidy. Add the wine reduction to the chicken and spaghetti and toss well. Serve with parmesan cheese (optional).
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green onions garlic clove butter olive oil boneless skinless chicken breast lemon-pepper seasoning lemon juice white wine spaghetti
|
505,868 |
Hot Fudge Sauce
|
Add all ingredients except vanilla to a small saucepan. While stirring bring to a boil over medium heat. Once it starts to boil cook without stirring until thick for 8 minutes. Stir in vanilla and remove from heat. Let cool slightly. If there are any leftovers it will become grainy within a day or so. Stir in 1-2 T hot water to revive. NOTE: 4 ounces of unsweetened chocolate can be substituted for the cocoa powder and shortening.
|
butter cocoa powder shortening boiling water sugar light corn syrup salt vanilla
|
262,221 |
Barbecued Corn ** O F F ** the Cob
|
Prepare your barbecue. (Whatever that means). Construct a bowl-like shape with the heavy foil deep enough to seal the top edges over the corn. Place all ingredients into the \"bowl\" and stir to combine. Seal the foil to form a leak-proof packet. Poke holes or knife slits into the topmost area of the packet to allow for escaping steam and place on bbq over direct heat for about 15 minutes then move to indirect heat for another 10-15. Drool.
|
frozen corn hickory smoke salt butter
|
378,466 |
Taco Bake
|
Preheat oven to 350 degrees. Crush Dorito Chips. Brown ground beef and drain making sure it is crumbled well. Add in taco seasonings according to directions on packets. Spray 9x13 baking pan with cooking spray. Lay down 2 tortillas to cover bottom of pan. You may have to rip them to make them fit. Add a layer of ground beef and then a handful (or more if you choose) of shredded cheese onto meat. Add a layer of crushed dorito's onto cheese. Repeat until you reach the top of the baking dish ending with a layer of chips. Depending on how big my chunks of meat are I can get 2 or 3 layers into a baking dish. Cover with foil and bake at 350 for 20-30 minutes or until cheese is bubbly. Remove from oven and let sit 5 minutes. Warm refried beans and spread on top of \"casserole.\ Finish by spreading sour cream salsa shredded lettuce and whatever other toppings you like onto the dish. I always like to garnish is with a light layer of chips onto the top of it after I am done layering. Note: Cheese and chip amounts are estimates. I usually end up using 2 bags of cheese but it really is in how much you put into each layer. The same applies with the chips. Cook time and prep time are estimates.
|
ground beef flour tortillas cheddar cheese sour cream salsa lettuce tomatoes
|
166,179 |
Trifle Bowl Salad
|
Dressing: Prepare dressing at least 2 hours ahead of time. Mix the mayonnaise vinegar and Italian seasonings. Cover and refrigerate. Salad: Place the peas in the bottom of the trifle bowl in and even layer. Add an even layer of chickpeas cabbage lettuce red pepper corn carrots cucumbers and tomatoes. Before serving pour the dressing over the tomato layer and it will seep through the salad.
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mayonnaise vinegar chickpeas purple cabbage iceberg lettuce red bell pepper canned corn niblets carrots cucumbers tomatoes grape tomatoes
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349,952 |
Luscious Key Lime Pie Martini
|
Fill martini glass with ice and water to chill then dump -- Rim martini glass with lime juice and dip in graham cracker crumbs. Mix vodka vanilla liqueur cream and lime juice in a shaker cup. Shake shake shake! Strain into chilled martini glass and ENJOY!
|
vanilla vodka half-and-half lime juice graham cracker crumbs
|
123,691 |
Alfredo Noodles Mix
|
Measure all ingredients into a large ziploc bag seal and shake to combine. To use combine 1/4 cup Noodles Mix with 2 tablespoons butter and 1/4 cup milk in sauce pan (also add tuna at this point if desired);heat over medium heat until warm and butter is melted. Toss with pasta (approximately 3-4 cups cooked). For variety add 1/4 cup grated Cheddar cheese in place of the Parmesan cheese for a different taste.
|
instant nonfat dry milk powder romano cheese parmesan cheese garlic powder salt white pepper
|
514,789 |
Mama's DownHome Scalloped Potatoes #SP5
|
Start by layering the bottom of a casserole dish with potatoes. Sprinkle 1/3 cup of flour over the potatoes. Next cover with 1/3 cup of milk. Salt and pepper generously. Repeat twice more finishing the top layer with salt and pepper. Bake at 350 for about 25-30 minutes until the potatoes are tender and a golden crust on top.
|
flour milk salt pepper
|
444,469 |
Egg Nog
|
Combine milk 1/2 teaspoon vanilla and cinnamon in a saucepan and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. In a large bowl combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat stirring constantly for 3 minutes or until thick. Do not allow mixture to boil. Let cool for about an hour. Stir in spiced rum bourbon cream 2 teaspoon vanilla and nutmeg. Refrigerate overnight before serving.
|
milk vanilla extract ground cinnamon sugar spiced rum Bourbon vanilla extract ground nutmeg
|
386,803 |
Amazing Simple Rack of Lamb With Cabernet Sauce
|
Heat oven to 425. Mix together seasoning ingredients in a bowl. Heat Olive Oil in large skillet to medium. If you like you can trim some fat from the racks. You also can slice them in half for smaller racks.(I usually do whole 8 bone racks) Sprinkle seasoning on each rack. Sear each rack on all sides until browned(2-4 minutes tops) Put racks into roasting pan and bake for 15 minutes to 130 degrees (for medium).Or 20 mins for a light pink med well. When lamb is done take it out of the oven and cover pan with foil and let lamb sit for 10 minutes. While lamb is cooking make cabernet sauce by melting butter in the searing skillet ( Do NOT wash out skillet -- you want the cooked bits of lamb or \"fond\" in there for flavor ). When melted add flour and cook for a minute or so. Stir in other ingriedents starting with the Wine and Beef Broth then simmer for a bit to reduce the liquid. You can add a bit of cornstarch if you want it thicker(My wife likes it to be more like gravy). When everything is ready you can cut the racks into 2 bone chops or leave it whole depending on your presention. Serve with Cab sauce on the side. The Cab Sauce is also great on mashed pototoes. Enjoy!
|
kosher salt black pepper paprika garlic powder onion powder cayenne pepper dried thyme dried rosemary dried basil dried marjoram dried oregano butter all-purpose flour beef broth water Dijon mustard parsley lamb racks olive oil
|
209,501 |
Mama's Granola
|
Bake in greased roaster pan at 325* for one hour stirring every 10 minutes. Let cool & put in canister.
|
sunflower seeds oats sesame seeds powdered milk coconut honey cinnamon vanilla molasses water salt
|
290,422 |
Apricot-Orange Bread
|
Preheat oven to 350º F. Lightly oil two 9x5-inch loaf pan. Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve 3/4 cup liquid. Set apricots aside to cool. Cream together margarine and sugar. By hand beat in egg and orange peel. Sift together flour dry milk baking powder soda and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice. Stir apricot pieces and pecans into batter. Turn batter into prepared pans. Bake for 40-45 minutes or until bread springs back when lightly touched in center. Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.
|
water margarine sugar egg flour baking powder baking soda salt pecans
|
537,604 |
Roasted Brussels Sprouts With Garlic
|
Heat oven to 400. Trim bottom of brussells sprouts and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers. Put sprouts cut side down in one layer in pan. Put in garlic and sprinkle with salt and pepper. Cook undisturbed until sprouts begin to brown on bottom and transfer to oven. Roast shaking pan every 5 minutes until sprouts are quite brown and tender about 10 to 20 minutes. Taste and add more salt and pepper if necessary. Stir in balsamic vinegar and serve hot or warm.
|
Brussels sprout extra virgin olive oil garlic cloves salt pepper
|
54,912 |
Railroad Pie
|
Brown ground beef with onion in skillet stirring until ground beef is crumbly; drain. Stir in corn green pepper soup water chili powder and salt. Simmer for 15-20 minutes. Pour into 2 1/2 quart baking dish. Combine cornmeal mix egg and oil in bowl; mix well. Spoon over casserole. Bake at 350 degrees or until topping is brown.
|
ground beef onion whole kernel corn green bell pepper water chili powder salt egg
|
487,590 |
Cauliflower to Impress!
|
Boil the cauliflower in water until the knife goes in easily maybe 20mins depending on the size of your cauliflower. Melt in a saucepan 150g of butter with. 4 tablespoons of capers and 4 tablespoons of the caper vinegar. Present the cauliflower on a dish and pour the melted butter and capers on the top. Bon Appetit!
|
cauliflower butter capers vinegar
|
116,294 |
Cream of Green Pea Soup With Fresh Mint
|
Saute onion celery and garlic in the olive oil for a few minutes until vegetables soften. Add frozen peas lettuce and broth. Heat until very hot but not boiling then add milk reduce heat and simmer covered 15 minutes. After 15 minutes transfer the soup mixture into a blender (or use an immersion blender) add the mint and parsley and process until smooth. Stir in the salt and white pepper nutmeg sour cream and butter. Blend soup mixture well by hand. Heat through and serve with a smile.
|
yellow onion celery & leaves garlic clove extra virgin olive oil frozen green peas romaine lettuce milk fresh mint leaves fresh parsley salt white pepper nutmeg sour cream butter
|
373,661 |
Marmie's Baked/Grilled Stuffed Greek Style Tomatoes
|
Mix onion feta olives fresh ground pepper to taste 1 - 2 Tablespoons EVOO (and garlic if desired here as opposed to on top of tomato) together and let sit until ready to stuff tomato. Cut tomato in half width ways and gently remove seeds with a grapefruit spoon. Thinly slice a flat edge from the top and the bottom of the tomato (to stabilize it on the pan) and sprinkle inside tomato with a pinch of kosher salt. (Tip: should you cut too much off the bottom of the tomato and you are concerned the filling will seep out -- take the sliced off part and place inside the bottom of the seeded tomato). Fill each of the 12 tomato halves with the onion and cheese mixture from step 1. Drizzle a bit of EVOO on top. Add a cucumber slice to top of each stuffed tomato. Add a sliver of garlic to top of cucumber (if you have chosen not to put it directly into the cheese mix). Add a bit of basil on top of garlic (or cucumber as needed). Sprinkle a bit of EVOO on top again. Sprinkle with fresh parmesan and ground pepper if desired. Set tomatoes on a foil pan and cover with tin foil. Indirectly grill on the BBQ on high for 20 - 25 min until semi soft or bake in oven at 350°F for 20 minutes or until tender but not too soft. NOTE - indirect heat on the BBQ is when you light only one side of the BBQ and place item to be cooked on the other. Serves 6 - side vegetables or 12 - Appys.
|
roma tomatoes red onion feta cheese parmesan cheese pitted black olives cucumbers garlic cloves fresh basil kosher salt olive oil
|
243,716 |
Asian Crab and Shrimp Salad
|
In a large salad bowl mix together lime zest lime juice and soy sauce; add shallots. Pat shrimp dry with a paper towel; add to salad bowl. Stir gently and marinate for about 10 minutes. Add remaining ingredients to salad bowl; toss together and serve. Cook's tip: If you can't find bok choy use a combination of crisp lettuce such as Romaine or Iceberg with some finely sliced white cabbage.
|
lime zest fresh lime juice low sodium soy sauce shallots large shrimp bok choy head lettuce bean sprouts button mushroom fresh cilantro table salt black pepper
|
164,100 |
1-2-3 Hash Browns Pie - K
|
PREHEAT oven to 375°F. Lightly press hash brown potatoes into greased 9-inch pie plate to form crust. Sprinkle with 1/2 cup of the cheese; top with mushrooms and broccoli. BEAT eggs milk thyme onion powder and pepper with wire whisk until well blended. Pour over broccoli. Sprinkle with remaining 1/2 cup cheese. BAKE 35 minute or until center is set and top is golden brown. Creative Leftovers: This is great reheated the next day. Microwave each slice on HIGH 1 to 2 minute or until heated through. Serve for lunch with a side salad.
|
frozen hash brown potatoes mozzarella cheese mushrooms eggs milk dried thyme onion powder pepper
|
539,086 |
Chinese Beef and Rice
|
ook beef in wok in 1 T. of hot oil - med. high heat until brown. Remove and set aside. Cook rice in medium hot oil until it's golden brown. Add salt water bouillion cube and soy sauce. Cover simmer for 20 minutes. Add rest of ingredients. Cover and simmer 10 minutes more. (may have to add more water) All water should be absored at end of cooking time. If not remove cover and allow liquid to evoporte. Serve.
|
rice salt boiling water bouillon cube soy sauce onion green pepper celery beef
|
490,122 |
Shawna's Canned Apple Pie Filling
|
Mix all ingredients except lemon juice in a large stock pot and simmer on medium heat until thick. Stir often! Remove from heat and add lemon juice. Place into canning jars and process in canner for 20 minutes.
|
sliced apples sugar cornstarch cinnamon allspice nutmeg salt water lemon juice
|
29,869 |
Chocolate Strawberry Shortcake
|
Prepare chocolate glaze: Microwave chocolate water and butter in a large bowl on high for 1 to 2 minutes or until chocolate is melted. Stir until chocolate is completely melted. Stir in sugar and vanilla until smooth. If too thick add a bit more water. Mix strawberries sugar and vanilla. Spoon half of the strawberries on 1 cake layer. Drizzle with half of chocolate glaze and top with half of whipped topping. Repeat layers. Garnish top with chocolate dipped whole strawberries if desired. Refrigerate until serving time.
|
strawberries sugar vanilla Cool Whip water butter powdered sugar vanilla
|
189,247 |
German Sweet Braided Rolls Flachswickel
|
Put the butter and milk into a small saucepan and heat gently to melt. When melted pour into the mixer bowl with the flour yeast sugar eggs and salt. With the dough hook mix on speed 4 for 3 minutes until combined. Cover and leave in a warm draft free place for 30 minutes. Preheat the oven to 325°F Remove the dough from the mixer bowl and divide into 24 equal size pieces. Roll each piece into a sausage shape and roll them in the confectioners’ sugar. Lay three pieces of dough side by side and press the ends of these together. Braid the three pieces pressing the other ends together to finish. Repeat with the remaining dough to make eight rolls. Transfer to a cookie sheet and leave to stand for 30 minutes. Cook the rolls in the oven for 20 minutes until golden brown and serve warm. Makes 8. Preparation time: 15 minutes plus 1 hour rising time. Cooking time: 20 minutes.
|
butter milk all-purpose flour active dry yeast eggs salt confectioners' sugar
|
230,274 |
Ida’s Teriyaki Marinade
|
Mix all ingredients very well. Apply mixture to the Round Steak. Marinade the meat in the. refrigerator for approximately 4 hours. Grill the Round Steak until done and then serve.
|
soy sauce water gingerroot garlic cloves sugar brown sugar
|
352,381 |
Hummus (Sun-Dried Tomatoes)
|
In the food processor/electric chopper add garlic and tomatoes. Turn on to chop the ingredients (if not slicing ingredients first I think this is faster). Add chickpeas water salt and pepper. Pulse the entire mixture stirring once in the middle until it's smooth and there are no chunks. Enjoy! Pitas cut into wedges top of pita pocket seperated from bottom pocket sprayed with cooking spray on both sides and baked for 15 minutes at 400 degrees make a light crispy accompaniment.
|
garbanzo beans sun-dried tomatoes packed in oil garlic cloves water salt pepper
|
111,285 |
Microwaveable Quick Muffins
|
Combine milk sugar andegg and oil in a small mixing bowl blend well. Add biscut mix to milk mixture and blend vigorously until all the flour is moistened. Divide mixture into a six-pan muffin pan. Heat in microwave on power level 7 for 3 to 4 minutes.
|
buttermilk biscuit mix egg milk sugar
|
314,469 |
Tater Tot Casserole
|
Brown ground beef drain and put into a 13\" x 9\" baking pan. Add soup mix green beans and golden mushroom soup. Add garlic powder and pepper to taste. Mix well. Top with tater tots and bake at 350 for 30 minutes or until tots are crispy.
|
ground beef green beans garlic powder pepper
|
123,177 |
Polynesian Marinade
|
Pour it all in a large zip loc. Shake well. Add your raw meat such as steak pork chicken parts of chicken breasts or veggies. I have also prethreaded shish kebabs and it worked great. Grill on indirect heat of a good bbq grill. I use hickory wood chips on the coals to really enhance this. Enjoy! It's fat free.
|
soy sauce garlic cloves
|
12,931 |
Rumtopf
|
In a 8 quart stockpot combine sugar and water. Heat to boiling over medium heat stirring constantly. Continue to cook until temperature reaches 235 degrees stirring occasionaly to prevent sugar from crystallizing on sides of pot. Cool slightly then gradually stir in rum until blended. Set aside. In a rumtopt crock or if you don't have one a clean wide-mouth 2 1/2 gallon jar arrange fruit in layers making sure to pack jar tightly. Ladle syrup into jar covering fruit completely. Wipe rim clean with damp cloth and seal jar. Store in refridgerator at least 2 months before serving. As time passes the fruit will absorb the rum syrup and float in the solution. The rumtopf can also be made gradually by making the rum syrup in advance. As fruit ripens in the summer a layer of it is added to the crock covered with the rum syrup and covered until the next fruit came into season and another layer was added until fall when the crock was well packed with layers of several different fruits. the crock was sealed each time a layer was added with a tight fitting lid and with sacking covering the lid and tied around the neck. It was stored in a cold dark place in the back of the basement or in a root cellar. It was always ready to serve at Christmas time. Ours always had peaches pears plums apricots cherries and sometimes grapes.
|
sugar water golden rum light rum green seedless grapes pears red seedless grapes dark sweet cherries
|
295,512 |
Simple Couscous Salad
|
To make your own garlic-infused olive oil: Thinly slice two cloves of garlic. Add to a small saucepan with olive oil. Heat on medium-low until garlic just begins to brown - do not burn garlic! Remove from heat and use a slotted spoon to remove garlic from oil. Discard garlic slices. Set aside oil. In a medium saucepan bring chicken stock to a boil. Remove from heat and stir in couscous. Cover and let stand for 5 minutes. Fluff couscous with a fork. One at a time stir in the remaining ingredients (starting with oil/dressing) until well combined.
|
garlic-infused olive oil green onion red bell pepper fresh basil
|
92,832 |
Banana Oatmeal Muffins
|
Preheat oven to 400. Grease a muffin pan. In a large bowl whisk together flour brown sugar baking powder and soda. In another bowl stir together oats and yogurt stirring in banana oil and egg. Stir mixture into flour mixture and stir until moistened. Put in muffin pans and bake for 20- 25 minute until done.
|
flour brown sugar baking powder baking soda quick oats plain yogurt banana egg
|
61,641 |
Trio of Roasted Potatoes
|
Position racks in bottom third and top third of oven and preheat to 400°F. Brush each of 2 heavy large rimmed baking sheets with 1 tablespoon olive oil. Place remaining 4 tablespoons olive oil in very large bowl. Add all remaining ingredients and toss to coat well. Sprinkle generously with salt and pepper. Divide potato mixture between prepared baking sheets. Roast potatoes 45 minutes stirring occasionally. Reverse position of sheets and continue to roast until potatoes are golden brown and tender stirring occasionally about 30 minutes longer. Transfer potatoes to bowl and serve.
|
olive oil russet potatoes sweet potatoes olive oil mixed herbs garlic
|
486,639 |
Judge Cooper's Green Bean Dumpling Soup
|
1. (SOUP) In a large soup kettle saute potatoes in oil for about 10 minutes stirring often. Add stock bacon and beans and cook until tender. 2. (ROUE) In a separate saucepan melt the butter or margarine and saute the onion and garlic until translucent. Add the flour and cook for three minutes longer. With a whisk stir in the milk and keep whisking until the mixture is thickened. Set aside. 3. (DUMPLINGS) While the soup is simmering prepare the dumplings. In a separate bowl mix together dry ingredients: flour salt and baking powder. In a separate saucepan bring butter and milk to a simmer. Add the milk/butter mixture to the dry ingredients. Stire with a fork or kneed by hand 2-3 times until the mixture must comes together. Divide the dough into about 16 small puffy dumplings. Roll each piece of dough into a small rough ball. Set dumplings aside. 4. Whisk the cream/onion/garlic mixture into the soup. Add milk or cream as needed to adjust the consistency. 5. Gently lay the formed dumplings on the surface of the soup. Cover and simmer for 10 minutes. The dumplings will float to the top when they are done. 6. Serve immediately.
|
potatoes olive oil chicken broth bacon garlic onion flour butter margarine all-purpose flour baking powder salt butter milk
|
241,755 |
Easy Baked Potato Soup
|
Boil potatoes and onion until tender. Drain potatoes and onion reserving 1 cup of the water. In a saucepan combine the potatoes onion water and cheese soup. Heat until thoroughly warmed. Divide in 2 or 3 bowls and garnish with bacon crumbles green onion and shredded cheese.
|
onion bacon green onions cheddar cheese
|
9,366 |
Mussels in Wine and Cream
|
Put the olive oil and butter/margarine into a good sized frying pan (with a lid) and then fry not too quickly the chopped garlic and shallots. When the shallots and garlic are just transparent (about two minutes) add the water wine bay leaf parsley and mussels. Add ground pepper to taste and pour cream over the mussels. Cover pan with lid over moderate to high heat. When liquid starts to steam keep over the heat constantly shaking the pan until all (or at least most) of the shells open. This will only take three or four minutes. Do not overcook and avoid letting the liquid boil. You will hear the shells crack open and when most have opened remove from heat. Too much cooking will only make them tough. Serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.
|
mussels shallots parsley garlic bay leaf dry white wine water olive oil butter margarine ground black pepper
|
272,945 |
Buttermilk Date Cake
|
Sprinkle dates with soda; cover with boiling water and let stand for 30 minutes. Cream shortening and sugar until light. Add vanilla and egg; beat well. Sift flour and salt together. Add flour mixture and date mixture alternately to creamed mixture beating well after each addition. Stir in pecans. Pour into greased and lightly floured 9 x 13 inch baking dish. Bake 350 degrees for 30 minutes. Let cool in dish. ICING. Over Medium heat. Melt butter; stir in flour; slowly stir in buttermilk; simmer sitrring until slightly thickened. Add sugar and continue cooking until sugar is dissolved. Stir in pecans and vanilla. Spread on cake while cake is still warm. May be frozen after completely cooled.
|
dates baking soda boiling water shortening sugar vanilla egg flour salt pecans flour butter buttermilk sugar pecans vanilla
|
201,886 |
Prime Rib
|
Mix together marinade and pour over meat in a shallow pan dish or bag. Refrigerate for 6-24 hours turning occasionally. Before cooking discard marinade and let meat sit at room temperature for 1 hour. Preheat oven to 375 degrees. Insert meat thermometer (don't touch bone) and cook for 1 hour fat side up. Turn off oven and keep meat in oven for 4 hours. DO NOT OPEN OVEN AT ANY TIME DURING COOKING PROCESS! 1 hour before serving turn oven back on to 375 degrees and cook for 45 minutes. Remove from oven--thermometer should read 140-150 degrees for rare to medium rare. Let meat sit for 15 minutes before carving. This cooking method works with any size roast but marinade should be increased for larger roasts.
|
onion red wine water lemon juice Worcestershire sauce dried rosemary dried marjoram
|
306,367 |
Seafood Stew
|
Place saffron threads into a bowl. Add 1 tablespoon hot water. Allow to stand for 5 minutes. Heat oil in a large 8cm deep frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes stirring or until tender. Add paprika and thyme. Stir until well combined. Cook for 1 to 2 minutes or until aromatic. Add tomatoes stock lemon rind 1/3 cup lemon juice saffron mixture and potatoes to frying pan. Stir until well combined. Bring to the boil. Reduce heat to medium-low. Simmer uncovered for 10 minutes or until potatoes are just tender when tested with a skewer. Add fish mussels and prawns to frying pan. Cover. Cook for 8 to 10 minutes or until seafood is cooked through. Season with salt and pepper. Ladle into large bowls. Top with thyme. Serve.
|
saffron thread olive oil garlic cloves ground paprika thyme leaves Italian tomatoes lemon potatoes mussels thyme
|
303,687 |
Meaty Cheesy Macaroni and Cheese
|
Boil the macaroni according to package. Drain and stir in the 6 tbsp butter 1/2 cup milk sour cream and shredded cheese. Keep warm and set aside. Meanwhile in a large skillet cook/crumble the ground turkey sausage with onions and garlic until no longer pink. Drain off any excess fat and return to the large skillet. Add the diced tomatoes thyme and pepper. Now add the prepared macaroni and cheese mixture and stir to combine well. Keep everything in the skillet over low-med heat until heated through.
|
butter low-fat milk reduced-fat sour cream cheddar cheese turkey sausage onion garlic cloves diced tomatoes thyme pepper
|
347,340 |
Amazing Italian Meatballs (Raw Food)
|
Add ingredients in food processor and process until desired consistency. Drop in half inch or so balls onto a teflex sheet fruit roll up tray or waxed paper and dehydrate about 12 hours.
|
mushrooms walnuts garlic powder sea salt tomatoes
|
52,001 |
Deluxe Egg Salad
|
Put eggs into water to cover bring to full boil turn heat off and leave for 15 minutes. When timer goes off run cold water over them til lukewarm. Cook the potatoes at the same time in another pan just until fork tender. Drain and hold. Chop the almonds celery scallions and put into bowl large enough to hold all ingredients. Add the pickle relish and the Potatoes now somewhat cooler. Peel and chop the eggs somewhat chunkily. If using processor do a burst technique. Add the eggs to the salad ingredients. Mix the dressing and combine with all the rest. Eat warm or cold on bread or not.
|
egg celery scallion new potato vegan mayonnaise dill weed salt black pepper apple cider vinegar
|
341,347 |
Cheddar Cheese Bread
|
Measure all ingredients into the bowl using 3 cups of the flour to begin with. Stir with dough hook until mixed. Turn mixer up to speed 2 and slowly add flour until it forms a nice dough ball. You may not need all of the flour. Allow to knead for about 5 minutes. The dough will stick mostly to itself and not the sides of the bowl. Turn dough out onto greased surface and knead a few times shaping it into a neat ball. Flatten slightly and cut into thirds. Shape into loaves or buns. Allow to rise until doubled (20 minutes to 1 hour). Bake at 350 degrees. 30 minutes for loaves. 20 minutes for buns. Remove from pans and cool on rack. Any extra may be sliced and put into the freezer.
|
water dry milk honey salt dry mustard onion powder cayenne pepper sharp cheddar cheese whole wheat flour dry yeast
|
136,312 |
Aglio Olio (Garlic and Oil Pasta)
|
Cook pasta to desired done-ness. In a large skillet over medium heat cook the garlic and pepper flakes until they start making noise. Add the anchovies and stir them in the oil until they are no longer visible. Toss with the cooked and drained pasta. Adjust salt and pepper if needed. Serve.
|
linguine garlic cloves crushed red pepper flakes extra virgin olive oil anchovy fillets flat leaf parsley black pepper
|
148,405 |
Amy's Flavored Cappuccino Mix
|
Combine all ingredients in a large mixing bowl. Portion out into jelly jars to give as gifts or store in a large air tight container. To use: add three teaspoons mix into one cup boiling water.
|
powdered milk white sugar white sugar instant coffee granules
|
107,076 |
Lemon Cake Roll
|
In a mixing bowl beat eggs and sugar until thick and smooth. Add water. Combine flour baking powder and salt; stir into egg mixture just until moistened. Line a greased 15X10 inch baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 375 for 12-14 minutes or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Turn cake out onto a kitchen towel. Gently peel off the waxed paper. Beginning with short side roll up cake jelly roll style. Cool completely on a wire rack. For filling in a saucepan combine sugar flour egg water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 minute longer until thickened. Remove from the heat; cool to room temperature. Unroll cake; spread cooled filling to within 1 inch of edges. Roll up again. Cover and chill for 1-2 hours before serving. Sprinkle with powedered sugar before serving if desired. Store in the refrigerator.
|
eggs sugar cold water flour baking powder salt sugar flour egg water lemon juice powdered sugar
|
465,662 |
Paifala (American Samoa) - Half-Moon Pies
|
Combine the pineapple sugar and milk into a saucepan and heat until simmering. Be careful not to boil or the milk will curdle. Now mix the cornstarch with the reserved pineapple juice until it is smooth and add to the pineapple. Stir until the mixture thickens then remove from the heat and let cool. Put all of the dough ingredients into a bowl and blend until a dough forms. Divide the dough into five parts then roll each part into an 8-inch circle. Spread some onto one half of each circle. Fold the other half over the top stopping about a quarter inch from the edge. Fold the bottom quarter inch over the top edge then crimp with a fork. Repeat until you've finished all of your pies. Prick a couple of holes in the top and put into a 375 degree oven for 30 to 35 minutes.
|
crushed pineapple sugar milk cornstarch crushed pineapple flour baking powder butter coconut milk salt
|
127,613 |
Date Pudding Upside Down Cake
|
preheat oven to 350*. place dates and butter in an ungreased 13x9\" baking pan -- stir in 1 cup of boiling water to soften dates and melt butter -- stir well. add cake mix eggs and walnuts.stir with fork for 2-3 minutes or blended -- scrape bottoms and sides of pan once in a while with rubber spatula to be sure all is combined -- spread batter evenly in pan. sprinkle with brown sugar pour remaining 1 1/2 cups boiling water slowly.over brown sugar -- DO NOT STIR! bake at 350* for 40-45 minutes or golden brown. serve warm with whipped topping if desired -- .
|
pitted dates egg butter boiling water walnuts brown sugar Cool Whip
|
427,180 |
Greek Seafood Marinade
|
Heat the olive oil in small skillet over medium heat. Add garlic and saute for 2-3 minutes to infuse the garlic flavor in the oil. Remove from heat; cool. Combine the garlic mixture and all other ingredients in a small bowl. Marinate fish or shrimp in a zip lock bag for 3-4 hours.
|
extra virgin olive oil garlic fresh thyme fresh basil Greek oregano lemon lemon juice
|
126,320 |
Chicken Alfredo With Fettuccini Noodles
|
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; then drain. Melt 2 tbs. butter in a large skillet over medium heat. Saute' chicken until no longer pink and juices run clear. In a large saucepan combine ricotta cheese cream Parmesan cheese and remaining butter. Cook over medium heat until well combined about 10 minutes. Stir in cooked fettuccini and chicken: cook until heated through. Salt to taste. Cooking times are approximately.
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dry fettuccine butter boneless skinless chicken breast half whole milk ricotta cheese heavy cream parmesan cheese
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388,046 |
Chinese Pea Pods and Beef
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Mix 2 Tb. soy sauce fresh ginger and garlic. Toss sliced beef to coat and allow to marinate 1 hour. In large skillet or wok heat 2 Tb. oil until hot. Brown meat and remove to drain. Heat remaining 2 Tb. oil in pan until hot. Add carrots and stir fry 2 minutes. Add in onions and stir fry an additional 2 minutes. Add in mushrooms and cook an additional 1-2 minutes. Add in snow peas or pea pods onion soup mix and 1 cup water. Cover and simmer 2-3 minutes. Whisk together remaining 1/2 cup water cornstarch and remaining 2 Tb. soy sauce. Stir into beef and vegetable mixture and stir constantly until sauce is thickened and bubbly. Stir in reserved meat and serve over chow mein or yakisoba noodles or steamed or fried rice.
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beef roast soy sauce fresh ginger garlic carrots mushroom onion water chestnuts water cornstarch snow peas
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386,155 |
Lettuce With Apricot Salad and Honey-Raspberry Dressing
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Tear lettuce into bite-sized pieces. Place in bowl and sprinkle with apricots. Process olive oil vinegar honey and onion or shallot. Pour dressing over lettuce and toss. Season with salt and pepper. Arrange over Boston lettuce on individual plates. Spoon lettuce/apricot mixture over.
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head iceberg lettuce olive oil raspberry vinegar honey shallots onions boston lettuce leaves
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460,325 |
Moroccan - Style Sweet Potato Salad
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Make the dressing by combining the first 10 ingredients in large salad bowl. Gently boil the sweet potatoes and yams until just tender and still holding their shape. (Don't overcook or they'll fall apart when you toss them with the dressing). Place the sweet potatoes and yams in a colander and drain well. Set them in the salad bowl and the green onion and mint. While still warm toss the sweet potatoes and yams into dressing. Serve the salad warm or cool to room temperature cover refrigerate and serve cold.
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olive oil honey lemon zest lemon juice ground cumin ground paprika cayenne pepper garlic cloves sweet potato green onions of fresh mint
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135,503 |
Apricot Cream Cake
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Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans. Prepare bake and cool cake as directed on package. Split each cake layer in half horizontally. (I used dental floss while my husband gently held the cake in place with a clean kitchen towel. It was very easy to do!) Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves leaving top plain. Prepare pudding mix as directed on package using 3/4 cup milk. In a large bowl beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.
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eggs water vanilla flavor instant pudding and pie filling mix milk flaked coconut mint leaf
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457,268 |
Peaches 'n' Cream Bars
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Unroll crescent dough into one long rectangle and press onto the bottom and slightly up the sidesof a greased 13x9 inch baking pan. Seal perforations. Bake at 375 degrees for 5 minutes and cool completely on a wire rack. In a large bowl beat the cream cheese sugar and extractuntil smooth and spoon over crust. Spoon pie filling over cream cheese layer. In a small bowl combine flour and brown sugar. Cut in butter until the mixture resembles coarse crumbs. Stir in almonds and sprinkle over peach filling. Bake at 375 degrees for 25-28 minutes or until edges are golden brown. Cool 1 hour on a wire rack and store in refrigerator.
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cream cheese sugar all-purpose flour brown sugar butter
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