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342,605 |
Butternut Squash Mashed Potatoes
|
Preheat oven to 375 degrees F. Toss squash with olive oil and sprinkle with salt and pepper. Spread on a baking sheet lined with aluminum foil. Transfer to oven along with whole potatoes and roast until tender 30-40 minutes for squash; 45 minutes to 1 hour for potatoes. Stir squash cubes occasionally to avoid browning on sides. When fork-tender split potatoes down middle and scoop out insides. Discard skins. Combine potatoes with squash in a bowl. Meanwhile melt butter with cream in a small saucepan. Pour mixture over vegetables. Add salt and pepper to taste and mash with a hand masher.
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olive oil kosher salt black pepper idaho potatoes salted butter heavy cream
|
294,891 |
Whole Wheat Pita Pizza
|
Pre-heat oven or toaster oven to 350°F. Heat olive oil over med heat in sauce pan. Add next 6 ingredients to hot oil and saute for 5 minutes. Spread the sauce on the bread. add ham or your choice of meat or omit. add olive spread and the sauted items. Top with cheese. Bake for 15 minutes and remove. Let cool for 5 minutes slice and enjoy.
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olive oil red onion instant minced garlic dried cilantro ham
|
138,542 |
Lamb and Lentil Curry
|
Heat oil in large skillet over medium to high heat. Sear floured meat in hot oil; remove. Crush the whole spices lightly with the back of a spoon then add whole spices to pot; saute for a minute or two until fragrant. Add garlic onions chilli and ginger and sauté for about 5 minutes or until onion is softened. Add remaining spices and mix well. Add a little more oil and heat; return chops to pan. Add tomatoes potatoes and lentils. Pour stock over add salt to taste reduce temp and simmer until tender-about 1 hour. Add lemon juice garam masala and chopped coriander to finish.
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cardamom pods whole coriander seed cinnamon stick flour lamb chops garlic cloves onions fresh ginger turmeric mild curry powder bay leaves tomatoes potatoes brown lentils salt lemon juice garam masala fresh coriander
|
212,351 |
Supremely Easy Chocolate Mousse
|
Melt chocolate in a double boiler or carefully in the microwave. Pour the melted chocolate into the cool whip. Whisk gently until it is well combined. Refrigerate for 1 hour. Spoon into small dessert dishes and garnish with small chocolate piece.
|
Cool Whip Lite chocolate bars
|
45,300 |
Chestnut Spoon Bread with Fontina Cheese
|
Preheat oven to 350. Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add chestnuts and thyme. Saute until heated through breaking chestnuts into 1/2-inch pieces with back of spoon about 4 minutes. Bring milk just to simmer in heavy large saucepan over medium-high heat. Add salt then gradually whisk in pasta flour. Reduce heat to medium. Cook until mixture is very thick stirring constantly about 3 minutes. Remove from heat. Add remaining 6 tablespoons butter then 1 cup cheese whisking until cheese melts. Whisk in egg yolks 1 at a time; stir in chestnuts. Beat egg whites in large bowl until stiff but not dry. Fold whites into warm flour mixture in 2 additions. Transfer to prepared dish; sprinkle with remaining 1/4 cup cheese. Bake spoon bread until puffed and beginning to brown about 35 minutes. Let cool 5 minutes; serve warm.
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unsalted butter chestnuts fresh thyme salt flour Fontina cheese eggs
|
375,240 |
Party Pizza
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Brown and drain pork sausage. Add cheese ketchup and oregano and heat until cheese is melted. Spoon onto rye bread. Bake 5-10 minutes at 350 degrees.
|
Velveeta cheese oregano ketchup
|
236,737 |
Frito Southwestern Bean Salad
|
ix all ingredients except Fritos. Refrigerate. Add Fritos when ready to serve.
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celery roma tomatoes avocados
|
262,346 |
Vegetable Bruschetta With Pesto
|
For Bruschetta: Combine first nine ingredients (through the pepper) and set aside. Preheat grill or oven. Slice bread in half the long way then in smaller slices. Grill or toast bread 2 minute on each side. Brush one side of each slice w/pesto. Top each slice with 2 T of the vegetable mixture and drizzle with remaining juices from bottom of bowl. Serve immediately. For Pesto: Combine 2 cups of basil the garlic oil and pine nuts in a food processor. Stir in cheeses. Store extra in refrigerator and bring to room temperature before serving.
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zucchini fresh tomatoes yellow bell peppers orange bell pepper fresh basil leaves onion extra virgin olive oil red wine vinegar sea salt fresh ground black pepper pesto sauce fresh basil garlic cloves extra virgin olive oil pine nuts parmesan cheese romano cheese asiago cheese
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319,588 |
Regency Ginger Crisps
|
Do not preheat oven yet dough must chill before baking. Melt butter and mix in sugar. Let mixture cool. Add egg (s). Add soda molasses salt and ginger. Stir thoroughly. Add flour and mix inches. Chill the dough for at least 1 hour (overnight is even better). Once dough has chilled preheat oven to 375 degrees rack in middle position. Roll dough into walnut-sized balls . Roll dough in white sugar (just dump them in the bowl with the sugar and shake the bowl to gently coat them.). Place cookie balls on greased cookie sheets 12 to a standard sheet. Flatten them with a spatula. Bake at 375 degrees for 10-12 minutes or until nicely browned. Cool on cookie sheets for no more than 1 minute. Remove to wire rack to finish cooling. (If you leave these on the cookie sheets for too long they will stick.
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butter brown sugar egg molasses baking soda salt ground ginger flour white sugar
|
516,168 |
Lemon Veggie Pasta
|
Cut vegetables in 1\" pieces. (fresh green beans zucchini asparagus or frozen peas) microwave on high for 1-2 minute. Cook pasta al dente reserve 1/4 Celsius pasta water drain pasta in colander add canned tomatoes to pasta to drain also. In a skillet heat butter cream lemon zest salt pepper dried basil (if using) garlic and lemon juice. Heat until just melted remove from heat. While tomatoes and pasta is draining add reserved 1/4 Celsius pasta water to cream sauce cook about 1 minute or until heated through. Stir to combine add cooked vegetables fresh basil (if using) and pasta toss well. Sprinkle pasta mixture with parmesan cheese and serve more on the side.
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pasta butter heavy cream lemon zest fresh lemon juice fresh basil parmesan cheese garlic powder diced tomato dried basil green beans
|
49,934 |
Boysenberry Chicken with Wine
|
In a large saute pan brown chicken breasts in a 1/4 Cup butter continue saueting until cooked through- about 10- 12 minutes. Season with salt pepper and nutmeg- set aside on a large platter keeping warm Saute ham slices in pan juices set aside with chicken. Using same saute pan heat 1/4 butter saute mushrooms till shiny sprinkle with lemon juice slowly cook for about 2 minutes- set aside with chicken and ham Heat remaining 1/4 Cup butter in saute pan add onion cooking until tender. Blend into sauteed onions 2 Cups of broth wine and perserves. stirring well and cooking 5 minutes. reseason with any additional salt pepper or nutmeg to your taste. Blend cornstarch into remaining cold broth. Add to sauce cook and stir until thickened. On a bed of cooked rice top with a chiken breast ham slice and mushrooms. Top with sauce. Garnish with parsley.
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boneless skinless chicken breast halves unsalted butter kosher salt fresh ground pepper ground nutmeg ham mushrooms fresh lemon juice onion chicken broth dry white wine cornstarch cooked rice parsley
|
137,266 |
Moist Apple Cake
|
Beat the first six ingredients together in a large mixing bowl. Then add the next four ingredients to the mixture and mix well. Bake in a greased and floured pan at 325 degrees for one and a half hours. (a round pan with a middle is preferred but I also divided the mixture into ramekin dishes as well and turned out just fine) Let the cake cool down. And remove it to a serving dish. (If using ramekins this step is not necessary). Once removed prick holes all around the cake making sure you don't mutilate it in the process! For the icing:. Mix all three ingredients in a saucepan and boil for one and a half minutes. Pour over cake while topping is warm. The holes pricked into the cake allow the topping to absorb into the cake - a definite tasty must!
|
sugar vanilla eggs baking soda salt flour sliced apples coconut walnut pieces brown sugar butter milk
|
381,240 |
Ham and Pesto Panini
|
Slice the bread in half vertically. If your pesto is dry drizzle the olive oil all over the bread (insides as well as out) and then spread the pesto all over the soft insides of the bread pieces. If your pesto is oily there's no need to add oil on the insides. Then place the tomato slices on top of the pesto and season with the salt and pepper. Layer on the remaining ingredients and top with the top bread piece. Heat your panini grill or frying pan and add the sandwich. If you're using a frying pan use something weighted down to smush the sandwich while it heats. Turn when the bread starts to turn a golden brown and cook until the cheeses are melted. Remove from the heat and slice into sandwich sizes of your choice.
|
pesto sauce extra virgin olive oil tomatoes mozzarella cheese parmesan cheese
|
474,068 |
Healthy Asparagus Omelette
|
Dice leftover roasted asparagus mushrooms and sun-dried tomatoes. Put chopped vegetables in a pan sprayed with light cooking spray heat through. Separate egg whites from yolks and toss the yolks. Whip the egg whites with a hand whisk or fork until frothy. Pour whites onto hot pan. Once it is cooked so it is white sprinkle on 1/4 cup fat free cheese and vegetables. Add salt and pepper to your taste.
|
fat free cheese asparagus mushroom sun-dried tomatoes
|
175,969 |
Easy Deviled Eggs & Ham
|
Cut eggs in half lengthwise. Remove yolks; place in bowl and mash with fork. Add ham pickles dressing mustard and pepper; mix well. Spoon egg yolk mixture evenly into egg whites. Serve immediately or cover and refrigerate until ready to serve. Garnish with paprika if desired.
|
smoked ham kosher dill pickle Miracle Whip light Grey Poupon Dijon Mustard pepper
|
106,140 |
Crispy Broiled Zucchini
|
Wash zucchini and slice into half-inch rounds. Boil in salted water just until tender (do not over cook). Drain and spread zucchini in a shallow baking pan. Melt butter. Peel and grate onion. Mix onion and green chile with the melted butter. Spread mixture over the zucchini. Shake salt and pepper over slices. Sprinkle swiss cheese over top of zucchini. Broil about three inches from the heat for five minuted or until the cheese is lightly browned. Serve Hot.
|
zucchini butter green chili peppers salt ground black pepper swiss cheese
|
379,767 |
Christmas Crunch Bars
|
Put 1 cup of Rice Krispies (red and green) in a bowl and set aside. In a small bowl add 1 cup of chocolate chips and microwave until melted. Combine Rice Krispies with melted chocolate. Shape as you wish. Put in freezer until hardened. When ready take out and enjoy!
|
hocolate chips
|
447,017 |
Squirt of Citrus
|
Cut all the fruit in half and squeeze the juices into a 2-cup measuring cup. Pour all the juice through a fine-mesh strainer into a large pitcher. Add the water stir and serve over ice.
|
orange lime lemon red grapefruit water
|
98,840 |
Heath Bar Ice Cream Cake
|
Layer the bottom of a 8 inch round springform pan with 1 1/4 cups of the macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlua over chocolate ice cream. Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining crushed Heath bars over ice cream then the chocolate syrup and Kahlua. Cover and freeze for at least 8 hours or overnight. When ready to serve run the blade of a kitchen knife around the edges of the pan remove the sides and place the ice cream cake on a serving platter. Slice and serve. Note: Place Heath bars in freezer until frozen. They are then easily broken with a mallet. Variations: Other cookies such as chocolate wafers or vanilla wafers can be used intead of macaroons.
|
chocolate ice cream Kahlua vanilla ice cream
|
412,948 |
Three Cheese Pesto Pizzas
|
Set oven to 425. Mix cream cheese with milk until smooth. Spread over pitas. Spread 1 tbsp pesto over cheese on each pita. Top with sliced olives (to your liking). Sprinkle with mozzarella. Top with parmesan and parsley. bake 7-12 minutes.
|
cream cheese milk pesto sauce mozzarella cheese parmesan cheese fresh parsley
|
238,485 |
Marinated Olives With Lemon and Fresh Herbs
|
In a food processor or blender mix all the herbs garlic and lemon juice. Slowly add olive oil and blend. Add zest. Pour marinade over olives. They can be served immediately but will improve with a day to marinate.
|
green olives fresh thyme fresh parsley fresh rosemary garlic cloves lemon juice fresh ground pepper olive oil fresh lemon zest
|
157,325 |
Cherry Cheese Danish
|
Separate crescent dough into four rectangles. Place on an ungreased baking sheet; seal perforations. Spread 1 tablespoon cream cheese onto each rectangle. Top each with 1/4 cup cherry pie filling. Bake at 375° for 10-12 minutes or until edges are golden brown. Cool for 5 minutes. Place frosting in a small microwave safe bowl; heat on high for 15-20 seconds. Drizzle over warm pastries. Serve warm. Refrigerate leftovers.
|
cream cheese cherry pie filling
|
343,571 |
Fairy Food
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Stir together corn syrup and vinegar in a saucepan. Bring to a boil and cook without stirring until mixture reaches 300°F Remove from heat and quickly stir in the baking soda. Pour into buttered 9x9-inch square pan. Cool until hardened then break into pieces. Dip into melted dipping chocolate if desired. Cool on wire rack until set.
|
dark corn syrup vinegar baking soda
|
259,356 |
Tempura Whatever You Like
|
Devein prawns or prepare vegetables. Keep in the fridge whilst preparing batter. Ensure your ingredient is dry before coating in batter. Mix cornflour flour and baking powder together. Make a well in the centre and add soda water. Whisk well. Dip prawns or vegetables in batter and shallow fry in 1/2 cup hot oil or deep fry if preferred until lightly browned. Serve on a bed of fried noodles with chilli dipping sauce and plum sauce. Garnish with a chili flower.
|
cornflour plain flour baking powder soda water chili sauce plum sauce
|
487,134 |
Preserved Lemons(ATK)
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1. Cut each lemon lengthwise into quarters stopping 1 inch from bottom so lemons stay intact at base. 2. Hold 1 lemon over bowl and pour 3 tablespoons of salt into cavity of lemon. Gently squeeze lemon rubbing cut surfaces together. Place lemon in 1-quart glass Mason jar. Repeat with remaining lemons and salt. Add accumulated salt from bowl to jar. 3. Pour lemon juice into jar so lemons are submerged. Cover jar tightly with lid shake and refrigerate shaking jar once per day to redistribute salt and juice for first 4 days. Let lemons cure in refrigerator until glossy and softened 4 to 6 weeks. 4. When ready to use cut off desired amount of preserved lemon. Using knife remove pulp and white pith from rind. Slice chop or mince rind as desired. (For uncooked applications rinse lemons to remove excess salt before using.).
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kosher salt fresh lemon juice
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376,847 |
Parmesan Potato Crusted Chicken With Orzo Caprese Salad
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In a shallow dish mix together potato flakes Parmesan cheese garlic powder oregano 1 teaspoon salt and 1/2 teaspoon pepper. Dip chicken first in beaten eggs and then in potato mixture coating all sides well. In large skillet over medium high heat place oil. Add chicken and cook until browned about 3 minutes per side. Remove chicken to baking sheet and place in 350° F oven for about 15 minutes or until internal temperature reaches 165°F In large bowl mix together orzo mozzarella sun dried tomatoes and oil basil and garlic. Season to taste with salt and pepper. Slice the tomatoes and arrange on 4 plates. Mound 1/4 of salad on tomatoes on each plate and add a chicken breast. Enjoy!
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boneless skinless chicken breast halves parmesan cheese garlic powder dried oregano salt pepper eggs orzo pasta fresh mozzarella cheese sun-dried tomato packed in oil basil garlic tomatoes
|
3,496 |
Apple Crisp III
|
Preheat oven to 350 degrees and lightly spray a 9 X 13 inch baking pan with non-stick butter flavored cooking spray. In a large bowl combine oatmeal flour brown sugar and granulated sugar. Mix to combine. Using a pastry cutter cut in butter until mixture resembles coarse meal. Place sliced apples in an even layer over the bottom of the prepared pan and sprinkle with salt and cinnamon to taste. Top apple slices with oatmeal mixture and another dash of cinnamon. Bake 40 minutes or until golden. Allow to cool 15 minutes before serving. Serving Ideas : Serve warm with ice cream or cold cut into large squares.
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oatmeal all-purpose flour brown sugar granulated sugar butter granny smith apples salt cinnamon
|
133,589 |
Southwestern BBQ Chicken Sandwiches
|
In a pot place chicken. Fill with water until chicken is covered by 2 inches. Bring to boil and reduce heat to low. Cover and simmer for 20 minutes. Drain and cool. Shred chicken into small pieces; set aside. In a large pot heat oil. Add garlic and onion and sauté until tender. Add ketchup water lemon juice honey horseradish cumin red pepper flakes all spice and parsley to onion mixture. Bring to boil. Reduce heat to low and simmer uncovered for 15 minutes. Add shredded chicken and simmer on low for 10 minutes. Serve on hamburger buns.
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boneless chicken breasts olive oil garlic cloves ketchup water lemon juice honey cumin crushed red pepper flakes allspice parsley
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217,889 |
Taco Casserole
|
Heat oven to 350. Cook beef in 10 inch skillet over medium heat 8 to 10 minutes stirring occasionally until brown; drain. Stir in beans tomato sauce taco sauce chili powder and garlic powder. Heat to boiling stirrng occasionally. Place tortilla chips in ungreased 2 quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions tomato and cheese. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired. Serve with lettuce and taco sauce.
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ground beef chili beans tomato sauce salsa chili powder garlic powder tortilla chips sour cream green onions tomatoes cheddar cheese monterey jack cheese lettuce
|
339,634 |
Apple Crisp
|
Preheat oven to 375. Coat a 9x9-inch baking dish 9-inch cake pan or deep dish pie plate with canola cooking spray. Toast the walnuts by spreading on a pie plate and heating in oven until fragrant ( about 7 minutes). Chop the nuts medium fine. Combine the oats flour brown sugar and cinnamon in a mixing bowl. Cut margarine into the mixture until the topping resembles small peas or until crumbly. Add the chopped nuts and mix well. (The topping can be prepared up to a week ahead and refrigerated). Put the sliced apples in a large bowl. Add sugar (or Splenda) and apple pie spice to a 1 cup measure then pour over the apples and toss. Sprinkle flour over apples and mix gently. Pour the mixture into the prepared baking dish. Spoon the topping over apples pressing down lightly. Place the dish on a baking sheet to catch any overflow. Bake on the center rack of oven until the topping is golden brown and the juices have thickened slightly about 35-45 minutes.
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walnuts oats whole wheat flour brown sugar ground cinnamon apples sugar Splenda sugar substitute apple pie spice unbleached flour
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113,082 |
Hamentashen With Yeast Dough
|
Combine all the dry ingredients. In a separate bowl mix together all the liquid ingredients. Gradually add the dry ingredients to the liquid to form a dough. Knead the dough for 5-10 minutes until it is smooth and elastic. Spray a large mixing bowl with Pam and place the dough inside. Spray the Pam on the dough and cover loosely with a towel until the dough doubles in size. Punch down the dough. Divide into thirds on a lightly floured surface. Roll out each piece until it is ¼-inch thick. Cut out 3-inch rounds. Reroll scraps. Place the filling in the center of each dough round. Fold three sides up to form a triangle leaving some filling exposed in the center. Place the hamentashen 2 inches apart on greased cookie sheets. Cover again and let rise at room temperature until nearly double about one hour. Preheat the oven to 350°F. Brush the tops of the hamentashen with the egg wash. Bake for about 25 minutes or until golden brown. Transfer to a wire rack to cool.
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active dry yeast sugar salt flour warm water egg egg water chocolate chips
|
281,520 |
Western-Style Beef N Beans
|
In a Dutch oven over medium heat cook beef and onions and drain. Dissolve bouillon in water and stir into beef mixture. Add the beans ketchup mustard garlic salt and pepper; mix well. Cover and bake at 375° for 60-70 minutes or until bubbly. Top with bacon.
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ground beef onions beef bouillon granules boiling water ketchup prepared mustard garlic cloves salt pepper bacon
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524,958 |
Polenta Crusted Bacon Goat Cheese Arrotondares Con #Ragu
|
In a medium bowl combine bacon goat cheese romano cheese and 2 tablespoons of chopped arugula. Use heaping tablespoons to form 8 cheese balls. (Note: if the cheese is too soft to roll refrigerate about 15 minutes until firm). Use 3 small bowls - In the first bowl put the ¼ cup flour. In the second bowl add egg and beat well. In the third bowl combine polenta and breadcrumbs. Coat each ball with flour then egg then polenta/breadcrumb mixture and place on a plate. Refrigerate 1 hour. In a medium pot heat oil to 375 degrees. Fry 4 balls at a time 1-2 minutes until light golden brown remove and drain on paper towels. In a small sauce pan heat Ragu sauce with remaining chopped arugula (reserving about a teaspoon of arugula for garnish). Bring to a simmer and remove from heat. Spoon sauce onto deep dish platter top with cheese balls sprinkle with remaining romano cheese and remaining arugula. Serve immediately.
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bacon romano cheese baby arugula egg flour polenta
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390,538 |
Goat Cheese & Garlic Linguine With Prosciutto
|
Heat the oven to 400°F. Loosely wrap the garlic cloves in some foil with 1 tsp oil. Place in a roasting tin and cook for about 20 mins until soft. Meanwhile heat 2 tbs oil ina frying pan and fry the onions until caramelized about 15 mins adding the thyme for the final 5 minutes. In a separate pan dry-fry the prosciutto until golden and crisp then set aside. Cook the pasta. Pop the roasted garlic out of their skins add to the onions then stir in the remaining oil. Drain the pasta then toss through the onions adding a good splash of cooking water. Crumble over the cheese and lightly stir. Season with salt and pepper and pile onto plates. Scatter with parsley drizzle with a little oil and top with the prosciutto slices.
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bulb of garlic extra virgin olive oil onions fresh thyme leaves prosciutto linguine parsley
|
225,052 |
Asian Coleslaw
|
In a medium bowl whisk together all dressing ingredients until well blended. In a large bowl toss together cabbage red bell peppers carrots green onions and cilantro. Pour the dressing over and toss to combine. Season with black pepper if desired. Top with chopped peanuts. *NOTE* if you are using ramen noodles they must be toasted to avoid turning soggy in the coleslaw. Slightly chop the noodles. Place on a baking sheet. Bake at 350°F for about 8-10 minutes tossing once or twice while baking.
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green cabbage red cabbage red bell peppers carrots green onions fresh cilantro black pepper peanuts soy sauce brown sugar peanut butter fresh ginger garlic
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48,691 |
Cheesy Tater Tots Casserole
|
Cook ground beef and drain grease. Pour ground beef in bottom of ungreased 8x8 pan. Drain green beans and layer on top of ground beef. Smooth Cheddar Cheese Soup over the green beans. Place tater tots strategically to cover entire casserole. If desired sprinkle shredded cheddar cheese over tater tots. Bake in the oven using the directions from the tater tot bag.
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ground beef green beans cheddar cheese
|
488,872 |
Passionfruit (Maracuya) Gelatin Squares
|
Process the passionfruit pulp to extract the juice then strain. Set aside. Mix the gelatin in the water and warm it to dissolve it completely. Pour the condensed milk into the mixer bowl and begin to mix adding one egg yolk at a time. Add the passionfruit pulp as you continue to mix then add the dissolved gelatin. Set aside. In a separate bowl beat the three egg whites untiol soft peaks form then fold into the gelatin mixture. Pour the mixture into a pyrex and refrigerate for at least three hours. Cut into squares. Garnish with whipped cream (or cool whip) a mint leaf and a cherry if desired.
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sweetened condensed milk eggs passion fruit pulp unflavored gelatin water mint sprig maraschino cherry
|
498,669 |
Italian Shrimp With Lemon Basil Garlic Sauce
|
melt butter on sauté pan until it sizzles a little. put raw shrimp on the pan cook until pink and not see through. add lemon juice. add chopped basil garlic and capers stir in with shrimp. turn down heat. serve. enjoy!
|
shrimp fresh basil butter garlic clove capers lemon juice
|
337,661 |
Cranberry Crumble Cake
|
Preheat oven to 350 degrees F. Spray a 13 by 9 inch baking pan with cooking spray. To prepare filling: combine dried apricots and water in a small bowl; let stand 30 minutes. Combine remaining filling ingredients in a large bowl. Add apricots and soaking liquid; mix well. Spoon into prepared pan. To prepare cake: combine flour sugar butter and salt in food processor. Pulse until crumbly (mine was very fine). Set aside 1 cup for streusel topping. Add egg to flour mixture in food processor. Dissolve baking soda in buttermilk stir well and add to flour mixture. Add vanilla. Pulse to make a cake batter (mine was quite thick). Pour over cranberry mixture in pan (I had to dot it around the pan and spread with a spatula - don't worry if it doesn't seem like enough dough!). To prepare streusel add streusel ingredients to reserved flour mixture. Toss well. Sprinkle over cake batter and bake 40 to 45 minutes or until a wooden pick inserted into the center comes out clean. Cool on a wire rack.
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boiling water fresh cranberries pear granny smith apple sugar all-purpose flour sugar butter salt egg substitute baking soda buttermilk vanilla pumpkin pie spice brown sugar old fashioned oats water walnuts
|
393,031 |
Beef & Noodles
|
Season roast with white pepper black pepper and salt. Put roast in a large stock pot. Pour water over roast. Drop in bouillon cubes. Bring to a boil; reduce heat to low and cover. Cook on low 3-4 hours. Remove roast from broth and heat set aside to cool (about 30 min). Pour pkg of noodles into broth and cover (make sure heat is off this will steam the noddles). Cut fat off roast and pull meat into thin strips. Put meat back into pot with broth and noodles. Heat on low for 15-20 minutes.
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water beef bouillon cubes white pepper black pepper salt
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139,278 |
Chocolate Topped Almond One Layer Cake
|
Preheat oven to 350 degrees. Lightly grease and flour a 9\" round cake pan. Place almonds in a small baking dish and place in oven until lightly toasted. Place toasted almonds and 2 T sugar in a food processor or blender. Grind to a powder in a few short bursts. Stir in flour and set aside. Combine Butter with remaining 1/2 cup Sugar Extracts and Salt in a medium size bowl. Beat with mixer until creamy. Add one egg at a time beating well after each. Using a spatula and a light hand gently fold in the almond flour mixture. Pour into prepared cake pan and bake for 35 to 40 minutes or until it is golden and top springs back when lightly touched. Let cool for 30 minutes then remove cake from pan and transfer to cake plate then cool completely. In microwave on LOW power melt chocolate chips. Sift a little powder sugar over top of cake sprinkle with remaining toasted almonds and then drizzle the chocolate over top in a lacey pattern. Let chocolate harden before serving.
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sugar sugar unbleached white flour butter margarine vanilla extract salt eggs powdered sugar
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196,288 |
Cranberry Mallow Dessert
|
In a large bowl combine the cranberry sauce marshmallows pineapple and lemon juice. Fold in whipped topping. Transfer to a serving dish. Cover and refrigerate until serving.
|
whole berry cranberry sauce miniature marshmallows crushed pineapple lemon juice
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498,731 |
Cheese & Onion Stuffed Mushrooms
|
Preheat the broiler. Brush the mushrooms with oil season and place gill side down under the broiler for 5 minutes. Meanwhile mix the cheese with the scallions garlic and parsley. Season well with salt and pepper to taste. Turn the mushrooms over and fill with the cheese mixture. Broil for 5 minutes. Serve with a mixed herb salad cherry tomatoes and crusty bread.
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mushrooms olive oil sharp cheddar cheese scallions garlic granules dried parsley
|
354,246 |
Deep Chocolate
|
Mix all ingredients in a tall handled glass. Pour and thoroughly stir in the hot chocolate mixture. Top with whipped cream and white chocolate shavings.
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cachaca chocolate
|
500,196 |
Cauli-Rice
|
Remove the leaves and hard center core of the cauliflower. Cut into florets. Wash and then allow the cauliflower to dry completely. (You want the cauliflower completely dry and you will NOT be adding any water when cooking this helps to cut down on the boiled cauliflower taste and smell.) Once dry fill the bowl of a food processor about half full and using the chopping blade and the pulse action process the cauliflower until it looks like the size of grains of rice. Add the processed cauliflower to a microwave safe bowl and repeat with the remaining cauliflower. Once all the Cauliflower has been processed and added to the microwave safe bowl cover the bowl tightly with plastic wrap or a lid. Microwave on high for 7 minutes. Remove from the microwave and fluff up the Cauli-Rice with a fork and if desired add a pat of butter salt & pepper.
|
auliflower
|
398,729 |
Kenda's Green Beans and Sausage
|
Caramelize the onion in the butter over medium heat. Stir in garlic remove from heat and allow to sit for 10 minutes. Add the rest of ingredients and cook on medium high heat for 15 minutes. Stir occasionally. Reduce heat to medium and cook another 15 minutes. Green beans are done when most but not quite all of the liquid has evaporated. Taste and adjust salt and pepper.
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butter onion garlic smoked sausage fresh green beans beef broth
|
41,929 |
IT'S SO NOT Sour Cream Dip/Dressing
|
Blend in a food processor or blender until smooth and creamy (I find the blender gives the best result). Season to taste with more lemon juice honey and salt. Serve this as it is or add any of the following; chives green onions mustard garlic cayenne pepper curry powder whatever suits your taste or the dish you are serving also good mixed with a few tablespoons of chutney.
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silken tofu low-fat yogurt lemons lime juice honey salt
|
116,337 |
Homestyle Frittata
|
Preheat the broiler. Heat a medium nonstick saute pan with a metal handle on the stove. Add olive oil and garlic. While that is heating up very thinly slice the potatoes onions and mushrooms on a mandoline. When the oil and garlic are heated tear some basil into the pan and add all the sliced potatoes. Cook until they are browned and toss to cook the other side adding onions and mushrooms cook about 7 minutes. Season with salt and pepper. Add more olive oil if necessary. Add spinach cook for 1-2 minutes more until wilted. Add shredded chicken to warm. Blend eggs in a blender with a little bit of milk and some salt and pepper. Blend on the highest speed. Pour the egg mixture into saute pan and let it sit for 1 minute. Lift the sides with a spatula to let the uncooked eggs get to the bottom of the pan. When there isn't much loose egg left in the pan grate some Parmesan on top and place pan in the broiler for 1-2 minutes. Take pan out of broiler let it cool and set in pan for 5 minutes. When cool invert a plate on top of pan and turn over. Slice and serve.
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garlic cloves olive oil basil onion portabella mushroom caps eggs milk parmesan cheese
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73,376 |
Very Cheesy Garlic Bread
|
Preheat oven to 375°F. Cut slices down the length of the bread at 1\" intervals without cutting all the way through bread loaf. Rub slices and top of bread with the garlic halves on the cut side--mince that clove. Also combine the butter garlic parsley and cheese in a small bowl. Spread the mixture between each slice and any remaining on the top of the loaf. Wrap bread in foil leaving partically uncovered. Bake until heated through about 15 minutes.
|
butter margarine garlic clove garlic cloves dried parsley parmesan cheese
|
142,229 |
Sweet Vanilla Custard Tarts
|
Preheat oven to 400°F. The pastry is best made in a food processor by whizzing the flour sugar and butter for a few seconds until it is like fine bread crumbs. Then add the egg yolks and up to 2 tablespoons of water. Mix to make a soft dough. Wrap in plastic wrap. Put in refrigerator to chill. Pour the milk into a heavy-bottomed saucepan. Split the vanilla bean lengthwise. Scrape out the inner seed mass. Add the seed mass and the bean to the milk. Heat the milk. Bring to a simmer. Remove from heat. Let the vanilla infuse the milk with flavor. In a medium to large bowl whisk the sugar egg and egg yolks. Pour the hot milk into the egg mixture and whisk. Remove the vanilla bean pod. Line six 4-inch fluted tart tins (ramekins are too deep) with the sweet pastry by dividing the pastry into six portions and using your fingers to press out and line the tins. Place the tart tins on a baking sheet and then fill with the vanilla filling. Bake for 25 minutes. Enjoy!
|
flour sugar butter water milk vanilla bean sugar egg
|
21,307 |
Broccoli Au Gratin
|
Cut broccoli into floretts; cook in boiling water until just tender about 5 minutes; drain. Place broccoli in a baking dish. Stir together soup and milk; pour over broccoli. Top with crumbs. Bake uncovered at 350º for 20 minutes.
|
broccoli milk
|
143,636 |
Peanut Butter Balls
|
Instructions: Melt butter and peanut butter together. Gradually add sugar stirring well. After all sugar is added roll into balls and chill. Melt chocolate dip each ball into chocolate and chill until firm. This makes alot of candy recipe can also be cut in half or fourths.
|
butter peanut butter powdered sugar
|
498,895 |
Microwave Orange Marmalade
|
Cut orange into large pieces and whirl in a food processor until evenly chopped quite finely. Measure. Add equal volume of sugar & atir well. Microwave at 100% (in 900-1000 watt oven) for 6 - 8 minutes stirring every 2 minutes until it coats a spoon. Stir in extract if desired. Let cool put in jar and refrigerate.
|
orange sugar
|
410,299 |
Rainy Day Chicken
|
Mix together all but the parmesean cheese and pour into a freezer bag. Put parmesan cheese in a small bag and attach it to the chicken bag. Label and freeze. To cook:. When thawed pour into a 13x9-inch greased casserole dish and cover with foil. Bake at 350 for 1 1/2 hours. Add parmesan cheese during the last 10 minutes. Cooking time does not include thawing. The easiest way to thaw is to put the bag in the refrigerator at night before you go to bed. Then when you get home the next evening it should be ready to put right into the oven.
|
butter milk boneless skinless chicken breasts parmesan cheese
|
347,243 |
Dawns Leek and Potato Soup
|
clean and chop the leeks into 1/4 inch pieces. place chopped onions and leeks into a large pan with water and and steam for 5 minutes. add the stock and chopped potato bring to boil and then simmer for 1/2 hour. season to taste. can be served liquidised or chunky add cream if using it and serve.
|
leeks potato onion water
|
233,431 |
Raspberry Lemon Pudding Cake
|
Preheat oven to 350°F. Lightly oil six ovenproof custard cups or six 8 oz ramekins. Place the cups in a 2 inch deep baking pan. Begin to heat water to add to the pan just before baking. In a bowl combine the lemon juice with the cornstarch. Add the raspberries and 1/2 cup of the sugar and toss lightly. In a separate bowl with an electric mixer or whisk beat the egg whites till stiff; set aside. In a large bowl beat the egg yolks and buttermilk with the remaining 1/2 cup sugar. Beat in the lemon peel vanilla salt flour and baking powder. Gently stir in the raspberry mixture then fold in the beaten egg whites. Spoon the batter evenly into the prepared cups. Pour very hot water into the baking pan till the water reaches about halfway up the sides of the cups. Bake until puffed firm on top and golden 40-50 minutes. Refrigerate and serve chilled.
|
fresh lemon juice cornstarch fresh raspberries sugar eggs buttermilk lemon peel vanilla extract salt flour baking powder
|
141,876 |
Beef Stew With Wild Mushrooms
|
Place flour salt and pepper in a shallow dish. Heat 1 T oil in heavy medium pot or Dutch oven over medium high heat. Working in batches coat meat with flour mixture place in pot and brown evenly (be careful not to crowd) remove and set aside in medium bowl. Add additional oil as needed while browning remaining meat. After beef is browned add onions and saute until transparent (about 4 minutes). Stir in tomato paste then add wine. Bring to a boil and deglaze pot scraping up any browned bits. Add broth Splenda brown sugar(or regular dark brown sugar)and beef with any accumulated juices. Bring to a boil. Cover partially reduce heat and simmer 1 hour. Add potatoes and carrots simmer uncovered 30 minutes. Add mushroom and continue simmering and 15-20 minutes until beef and vegetables are tender. Season to taste and serve.
|
flour extra virgin olive oil beef stew meat onions tomato paste dry white wine beef broth dark brown sugar potatoes carrots
|
102,627 |
Sylvia's Best 7 Layer Casserole
|
Lightly Grease a large casserole dish. And Layer these ingredients in the order given: thin layer of diced raw potatoes. thin layer of diced onions. layer of peas. layer of sausage. ayer of carrots. layer of potatoes. Pour 1 can of tomato soup mixed with water over top of it cover and bake at 350 degree oven until vegetables are tender.
|
potatoes onion peas sausage carrot water
|
266,654 |
Crock Pot Stew (Chicken and Turkey Sausage)
|
In a skillet warm oil over medium heat and sauté meat until browned and thoroughly cooked. Drain off fat and set aside. In the crock pot whisk together the broth and tomato paste. Add all remaining ingredients and meat to the crock pot and stir. Cover and cook until meat and veggies are tender (6-8 hours on LOW or 3-4 hours on HIGH). Stir well before serving.
|
olive oil boneless skinless chicken breasts chicken broth tomato paste garlic cloves white mushrooms celery chicken bouillon cubes pepper salt rosemary cauliflower Worcestershire sauce Tabasco sauce
|
173,474 |
Grilled Garden Sandwiches
|
Melt 1 T. butter in a large nonstick skillet over medium-high heat. Add sliced mushrooms and onion and saute 5 minutes or until tender. Drain. Spread mayo on 1 side of half of the bread slices; top with Montery Jack cheese and tomato. Spoon mushroom mixture evenly over tomato; top with American cheese. Cover with remaining bread slices. Spread about 1/2 T. of softened butter on 1 side of each sandwich. Cook sandwiches buttered side down in a hot nonstick skillet or griddle over medium heat until browned. Spread remaining softened butter evenly on ungrilled side; turn and cook until lightly browned.
|
butter fresh mushrooms purple onion mayonnaise monterey jack cheese tomatoes American cheese
|
526,837 |
Macaroni Beef Casserole
|
Preheat oven to 350 degrees and set a pot of water on to boil for the pasta. In a large skillet over medium-high heat add the burger and chopped onions then grind a bunch of black pepper over it. Cook until beef is browned and onions are translucent. In the last minute or so add the minced garlic. Drain any grease if needed. When the water is boiling for the pasta add the macaroni and cook until just before al dente then drain and set aside. It will cook more in the oven. Meanwhile add the tomato sauce diced tomatoes soy sauce sugar and herbs to the ground beef and stir to incorporate. Next add the cheddar and mix until cheese is melted. Stir in the cooked macaroni until combined. Pour into a 2-quart casserole dish sprayed with oil. Top with the Mozzarella cheese and bake for 30 minutes. Let rest about 5 minutes then serve with buttered bread and a salad if you want.
|
ground beef onion ground black pepper garlic elbow macaroni tomato sauce diced tomatoes soy sauce sugar dried oregano dried basil dried parsley mozzarella cheese
|
22,414 |
Raspberry Mint Rack of Lamb
|
----To Prepare Dressing----. Combine all ingredients in an electric blender; process until smooth. Cover and chill before serving. Toast almonds on a sheet pan in the oven for approximately 10 minutes or until golden brown- set aside. Wash lettuce and mint and dry them thoroughly. Gently rinse raspberries if necessary. Grill lamb either on a conventional grill or stovetop grill pan until desired degree of doneness is reached (usually 10 to 20 minutes) and cut four chops per serving. Toss lettuce and mint and arrange on a plate. Form a mound of crumbled Gorgonzola or bleu cheese in the center of each plate and top with raspberries. Arrange lamb chops at top of plate. Sprinkle with almonds and serve dressing on the side.
|
of fresh mint lamb racks gorgonzola blue cheese raspberries lime juice garlic salt dry mustard pepper
|
47,967 |
Lipton Soothing Moments Capputeano Recipe
|
In a small saucepan bring milk and sugar to the boiling point over high heat. Remove from heat and add tea bags; cover and steep 5 minutes. Remove tea bags. Serve in mugs and garnish if desired with whipped cream and chocolate curls.
|
milk brown sugar tea tea
|
63,194 |
Mahi Mahi with melon salsa
|
Spray a little olive oil into a skillet. Sear fish on both sides. Place in oven with a little salsa on top. Bake at 350 5-10 minutes (depends on the thickness) or until done. Serve with extra fruit salsa.
|
mahi mahi fillet cantaloupe honeydew brown sugar
|
275,022 |
Impossible Macaroni and Cheese Pie
|
Heat oven to 400 degrees Fahrenheit. Grease a pie plate 10 x 1 1/2 inches. Mix 2 cups cheese and the macaroni. Sprinkle mixture in the plate. Beat remaining ingredients except the 1/4 cup cheese until smooth 15 seconds in a blender on high or 1 minute with a hand beater. Pour into plate. Bake until knife inserted in center comes out clean - about 40 minutes. Sprinkle with 1/4 cup cheese. Bake until cheese is melted 1 to 2 minutes. Cool 10 minutes. Serves 6 to 8 people.
|
cheddar cheese macaroni milk eggs Bisquick salt cheddar cheese
|
85,771 |
Neapolitan Dream
|
Crush the vanilla wafers and combine with the melted butter. Pour in a 9x13\" pan pressing and and spreading evenly to make a crust. Slice the bananas and layer on top of the crumb base. Slice the ice cream in 1/2\" slices and lay on top of the banana layer. Press the pecans onto the ice cream. Freeze. Prepare the topping by placing all ingredients except vanilla in saucepan and cooking slowly over low-medium heat until thick and creamy. Add the vanilla and allow to cool somewhat. Pour on top of the frozen ice cream. Cover and return to the freezer. Keeps indefinitely.
|
butter bananas pecans chocolate chips butter margarine evaporated milk powdered sugar vanilla
|
275,690 |
Salmon Burgers With Dill Mustard
|
Using a food processor coarsely chop the salmon; transfer to a bowl. Mix in the capers lemon peel parsley and seafood seasoning and season with salt and pepper. Form into 4 patties. Preheat the broiler. In a nonstick skillet heat the EVOO 1 turn of the pan over medium-high heat. Add the patties and cook for4 minutes on each side. Meanwhile in a small bowl combine the cucumber tomatoes and red onion. In another small bowl mix the mustard with the dill. Toast the rolls under the broiler and slather each side with the mustard-dill sauce. Squeeze the lemon half over the cooked burgers. Set a lettuce leaf and burger on each roll bottom and top with tomatocucumber relish and a roll top.
|
salmon fillets capers lemon zest of flat leaf parsley extra virgin olive oil seedless cucumber plum tomatoes red onion Dijon mustard fresh dill lettuce leaves
|
258,076 |
Butternut Squash Bake
|
Preheat oven to 350. Grease/spray a casserole dish; set aside. Cut the peeled desseded squash into 2\" pieces. Steam/boil the squash or about 15 minutes or until soft. Drain and shake off all excess water. Return drained squash to pot and mash with the butter rf sour cream onion and parm cheese. Briskly stir in the beaten eggs. Add the salt allspice and pepper. Stir well. Pour mixture into the prepared casserole dish. Sprinkle with the crushed crackers. Bake at 350 for 45 minutes.
|
butter reduced-fat sour cream onion parmesan cheese eggs salt ground allspice pepper
|
101,825 |
Fish Cakes
|
Add the first 7 ingredients to a mixing bowl; stir well to combine. Shape mixture into 8 patties; dredge in flour. Heat vegetable oil to 330° (I use an electric skillet). Fry cakes for about 10 minutes turning once or until golden brown. Serve with prefered dipping sauce.
|
mashed potatoes onion lemon juice eggs salt pepper all-purpose flour ketchup
|
473,882 |
Coconut Clusters (Dog Treats)
|
In a large bowl combine flour 1/4 cup applesauce milk and coconut. Slowly add in the oats 1/2 cup at a time; you should get a mixture that sticks together when you squeeze a small amount in your hand (if not add the additional tablespoon of applesauce). Use a cookie scooper to scoop about one tablespoon of mixture then using wet hands form into a ball or disk shape and place on a parchment lined baking sheet. Refrigerate at least one hour. Keeps up to 2 weeks refrigerated or up to 3 months frozen.
|
whole wheat flour applesauce applesauce low-fat milk nonfat milk rolled oats
|
176,085 |
Asparagus Garden Salsa
|
Wash the asparagus and snap off tough ends. Dice the asparagus and in a small bowl add remaining ingredeints and toss. Cover and chill until ready to serve.
|
asparagus spears yellow bell peppers banana peppers purple onion dried dill lemon juice sugar cayenne pepper kosher salt
|
201,435 |
Chocolate Chunk Cookies (Low Fat/Low Calorie)
|
Combine sugars butter eggs whites and vanilla til creamy. Combine the flours soda and salt and add to butter mixture. Stir just until moistened Stir in chocolate Drop by rounded teaspoonfuls 2 inches apart on baking sheets that have been sprayed with nonstick spray. Bake at 350 degrees for 10 minutes or until the edges are lightly browned. Remove cookies to racks to cool.
|
all-purpose flour whole wheat flour baking soda salt Splenda granular light brown sugar skim milk vanilla extract
|
123,482 |
Greek Summer Chicken Kebabs
|
If using wooden or bamboo skewers soak at least 1/2 hour in advance. Prepare grill to med-high heat. Cube chicken breasts into approximately 1.5\" pieces. Place in a zip lock bag and 1/4 cup oil chopped herbs lemon juice (reserve about 1 tsp juice set aside) garlic salt and pepper. Press out as much air as you can and seal. Allow meat to marinate for about 15-20 minutes. (Reserve 2 tbs oil for brushing while grilling.). In a small bowl whisk 2 tbs olive oil and 1 tsp lemon juice. Cut onion into large (1\") chunks for skewering. Skewer a piece of onion a piece of chicken then a mint leaf. Continue repeating this pattern until the skewer is nearly full. (Do not push pieces together they should be a little loose on the skewer.) Grill over medium high heat (or medim high coals) turning occasionally and brushing with olive oil/lemon mixture until chicken is cooked through and juices run clear. Very nice served with rice pilaf and/or some grilled eggplant.
|
boneless skinless chicken breasts fresh oregano of fresh mint mint leaves garlic cloves extra virgin olive oil extra virgin olive oil salt pepper red onion
|
340,463 |
Chocolate Espresso Cookies
|
Sift flour cocoa powder espresso powder baking powder and salt into a bowl and set aside. Melt chocolate in a metal bowl set over a pot of simmering water stirring occasionally so it will melt evenly; remove from heat when smooth. In a stand mixer cream butter and sugars on medium speed for several minutes until light and fluffy. Add eggs and vanilla and mix until combined. Pour in melted chocolate and beat until combined. Add flour mixture and chocolate chips and mix on low just until incorporated. Cover dough and refrigerate for about 15-20 minutes until it is firm enough to scoop. Preheat the oven to 350 degrees F. Line several cookie sheets with parchment paper or silicone baking mats. Roll dough into 1½-inch balls and place on sheets about 2 inches apart. Bake for 8 to 10 minutes—cookies will still appear soft but will firm up upon cooling. Cool cookie sheets on wire racks before removing cookies with a metal spatula.
|
all-purpose flour cocoa powder baking powder salt unsalted butter dark brown sugar sugar eggs vanilla extract chocolate chips
|
188,778 |
Decongesting Syrup
|
Put the onion in a shallow bowl and pour on the honey to cover. Cover the bowl with plastic wrap and let it sit at room temperature for about 8 hours or overnight. Discard the onion and bottle the syrup. Swirl 1 tablespoon of the syrup in tea or hot water 3 times a day. If the weather is damp: Take the syrup as is. If the weather is dry: Swirl 1 teaspoon lemon juice into the tea or hot water before drinking.
|
onion honey
|
381,273 |
All Purpose Green Tea Sauce
|
Mix matcha in hot water blending well. Add the remaining ingredients to the tea. Cover and chill for 30 minutes.
|
hot water fresh chives extra virgin olive oil lemon juice low sodium soy sauce honey red chili pepper garlic cloves salt
|
174,740 |
Diabetic Italian Parmesan Cheese Bread [for Bread Machine]
|
Add ingredients in order suggested by Bread Machine manufacturer. Add 3 cups flour spices olives & onion and then add the last cup of flour before making the hole for the yeast. Bake on basic medium crust 2# loaf. Baking time is machine time.
|
whole wheat flour parmesan cheese water salt ground rosemary green onion black olives parsley flakes garlic powder
|
376,180 |
Sage's Mushroom Salad
|
Squeeze lemon over mushrooms in large bowl. Whisk mustard and yolk in another bowl; blend in water and vinegar. Whisk in oil in thin stream; season to taste with salt and pepper. Stir in cheese chives and pimiento. Pour over mushrooms and toss well.
|
lemon button mushrooms mustard Dijon mustard water red wine vinegar Roquefort cheese chives diced pimento
|
387,642 |
Jalapeno-Lime-Garlic Jelly
|
Sterilize 8 - 8 oz jelly jars and lids. Wash and prepare the peppers: destem de-membrane and deseed if you don't want a very hot tasting jelly. In a mini food processor pulse 2/3 of the peppers and garlic along with all of the juice and zest of the limes. The other 1/3 garlic and peppers slice paper thin using a mandolin. (If you don't care about having some pretty sliced garlic and peppers in your jars just add it all to the food processor and skip this step). In a heavy pot bring sugar and vinegar to a boil and then add the jalapeno and garlic-lime mixtures. Stirring constantly untill all the sugar is dissolved and continue cooking for 10 minutes still stirring. Stir in the pectin and boil for 1 minute stir well and then remove from the heat. Fill the jars to within 1/4\" from the top wipe the tops and rims clear of any spills and place lids on and tighten. Should set within 24 hours and then they're ready to be enjoyed.
|
garlic cloves limes sugar apple cider vinegar
|
105,997 |
Best Homemade Chocolate Pudding
|
In small saucepan melt chocolate in milk over medium heat to scalding; do not boil. In a medium saucepan combine sugar corn starch and salt. Gradually pour in hot milk mixture stirring constantly. Cook over medium heat stirring until mixture boils; it's good exercise for the arms; works off calories before eating! After it thickens stir two minutes longer. Remove from heat. Beat egg yolks in a small bowl. Add 1 tablespoon of hot mixture in yolks stirring constantly so lumps do not form. Add 1 tablespoon more pudding stirring. Stir yolks into the hot pudding and cook for two minutes boiling gently and of course stirring. Remove from heat. Add vanilla and butter. Dip into bowls while still warm.
|
milk sugar cornstarch salt vanilla unsalted butter
|
12,860 |
Gingerbread-Pear Upside-Down Cake
|
Spread 1/4 cup butter on bottom of 10 inch round cake pan or 9 inch square cake pan. Sprinkle with granulated sugar. Arrange pear slices on top. Cream together remaining butter and brown sugar. Beat in egg until light and fluffy. Stir in molasses. Dissolve baking soda in boiling water set aside. Sift together flour ginger cinnamon cloves and salt. Add flour mixture alternately with dissolved baking soda to creamed mixture stirring just until blended. Pour over pears. Bake in 350°F oven 50-65 minutes or until tester inserted into centre comes out clean. Run knife around edge of pan to loosen cake. Let cool in pan for 15 minutes then invert a serving plate on top of pan and turn out upside-down onto plate. Serve warm.
|
butter sugar pears brown sugar egg molasses baking soda boiling water all-purpose flour ground ginger cinnamon ground cloves salt
|
260,163 |
Chicken Livers Sauteed With Apples and Onion Rings
|
Rinse and drain livers. If very large cut in half. Season lightly with salt and paprika and sprinkle lightly with flour. Cook gently in 2 tablespoons butter until browned. In another small pan cook onion in a little butter. Sprinkle over cooked livers. In a third pan brown apple slices in remaining butter. Sprinkle with sugar to give glaze and flavor. Top liver and onions.
|
chicken livers salt paprika flour butter Spanish onion apples sugar
|
477,312 |
Tahitian Pineapple Daiquiri
|
Combine the rum vanilla liqueur pineapple juice coconut cream and lime juice in a blender with 1 cup ice. Blend until smooth. Pour into a chilled cocktail glass. Garnish with a pineapple wedge.
|
rum coconut cream fresh lime juice pineapple
|
457,430 |
Herbed Ricotta Filling for Manicotti Ravioli or Lasagne
|
rain ricotta cheese in cheesecloth-lined colander for 30 minutes. Combine the ingredients and mix thoroughly until well combined. You may want to make a double batch if you are making lasagne or manicotti.
|
ricotta cheese parmigiano-reggiano cheese basil lemon rind black pepper egg
|
298,329 |
Carrot Salad With Olives, Honey and Cumin
|
Toss the carrots chilli coriander olives and salt and pepper (to taste) in a large bowl. Whisk the remaining 4 ingredients together add to the salad and toss well again.
|
carrots red chile fresh coriander kalamata olives sea salt fresh ground black pepper extra virgin olive oil lemon juice honey ground cumin
|
385,807 |
Green Chili Sausage Breakfast Patties
|
Sausage and potatoes should be cooked already. Mix all the rest of the ingredients except cooking oil. Fold in sausage and hashbrowns to mix. Heat oil in a pan. Drop mix into pan by large spoonfuls and flatten with the back of the spoon. Cook until browning around the edges and then use your spatula underneath and back of the spoon on the top to flip them over. Continue cooking until brown on second side. Serve with a little syrup to sweeten them up or sour cream and hot sauce to go savory!
|
ground sausage potatoes frozen hash browns onion baking mix milk butter eggs black pepper green chilies
|
429,973 |
Cinnamon Bun Pie Pockets
|
Preheat oven to 350 degrees F. Unroll both pie crusts and place onto a lightly floured surface. Using a 3\" round cookie cutter cut rounds out of crust until all crust is used. You should get approximately 12 rounds per pie crust re-rolling scraps one time if needed. In a mixing bowl mix the cream cheese brown sugar and (1/2 tsp.) cinnamon until well combined. Place half (12) of the rounds onto a parchment or silpat-lined baking sheet. Using a small cookie scoop scoop a heaping tablespoon of cream cheese mixture onto the centers of the 12 crusts. Lightly brush water around outer edges of the filled dough then place remaining rounds on top of filled rounds. Gently press edges to seal. Place sugar and (1/2 tsp.) cinnamon into a small bowl and mix to combine. Brush tops of pies with melted butter then sprinkle with cinnamon/sugar mixture. Bake for 25-30 minutes or until tops of pies are golden brown. Once pies are cooled whisk powdered sugar and cream until mixed well and a desired drizzling consistency. Drizzle over tops of pies. Serve warm.
|
cream cheese brown sugar ground cinnamon sugar butter powdered sugar milk heavy cream
|
4,509 |
Sirloin Steak with Mustard and Cream Dressing
|
Before cooking using a sharp knife nick the outer rim of fat in several places to prevent curling. Brush steak with oil and spread with the first measure of mustard. Sprinkle with salt and pepper. Heat oil in a frying pan. Brown meat quickly on both sides. Transfer to an ovenproof dish and bake at 200 degs.C. for 30-45 mins. or until cooked to the degree required. Remove meat to a serving dish and keep warm. Place the second measure of mustard and cream in the roasting dish and heat over a med. heat scraping all the meat juices from the pan. Season with salt and pepper and stir in the brandy.
|
salt pepper salt brandy
|
298,562 |
Honey Wheat Bread
|
Weigh and mill wheat into flour. (Ktec or Nutrimill is a new technology that produces fine flour at low temperature retaining more nutrients.). Warm water to luke warm or about 110 degrees F. Put water salt oil and honey into mixer with dough hooks. (Bosch is a good brand.) Add 1/2 of flour into mixer. Add yeast on top of flour. (Never add yeast directly with salt.) Incorporate ingredients. With mixer on low speed add the rest of the flour a cup at a time. Set timer for 6 minutes and leave mixer running on low to develop the gluten. Prepare large bowl with a little bit of canola oil to coat. Let it coat your hands as well to handle the dough. Remove the dough from mixer directly into bowl. Turn dough to coat with the oil. Cover with plastic wrap. Let rise for 45 minutes to an hour. Roll dough out onto a clean surface lightly coated with oil and fold. Do this by pulling the edges of the dough up and over to the center of the dough. Do this a couple of times put back in the bowl with the seams up and cover with plastic wrap. Repeat last two steps two more time. Roll dough onto counter and divide into three loaves. Prepare each loaf one at a time. Fold into a round/cylinder and pinch seams. With seam side down roll into cylinders the length of the bread pans. If bread pans are non-stick 8 1/2 x 4 1/2 is prefered place cylinder directly into pan and cover with plastic wrap. (If not non-stick you can use 1 part liquid lecithin and 2 parts canola oil - brush this into the pan and the baked bread will fall right out. This will also change the flavor of the bread slightly. Make sure pans are thoroughly washed afterwards.). Preheat oven at 350 degrees F. Let rise until dough domes up over sides. Place in oven and bake for 30 minutes or until the internal temperature exceeds 180 degrees F. Remove from oven and bread pans and place on cooling racks. Extra loaves can be stored in the freezer. Do not put in refrigerator as this will change the chemical nature of the bread and will make it dry and brittle.
|
water salt canola oil honey instant yeast
|
319,381 |
"struttin' Sauce" for Kansas City Sloppy Ribs
|
n a saucepan warm the oil over medium heat. Add the onion and garlic and saute' until they are softened about 5 minutes. Mix in the remaining ingredients reduce the heat to low and cook the mixture until it thickens approximately 30 minutes. Stir frequently. If the consistency is thicker than you prefer add a little water. Use the sauce warm or chilled. It keeps refrigerated for a couple of weeks.
|
canola oil onion garlic cloves tomatoes cider vinegar water brown sugar chili powder tomato paste Worcestershire sauce prepared yellow mustard black pepper corn syrup liquid smoke
|
444,220 |
Wild Rice Salad With Mushrooms
|
Put the rice and water into a pan and bring to the boil and cook for 20-30 minutes or until soft the wild rice will still be slightly crunchy and drain well . Put the dried mushrooms into a bowl and cover with boiling water and set aside for 10 minutes and then drain and thinly slice the mushroom. Put the soy sauce sesame oil mirin and ginger into a pan and bring to the boil and add the soaked an d fresh mushrooms and simmer for 3 minutes or until the mushrooms are heated through. Stir the mushroom mixture into the rice and add the sesame seeds and mung bean sprouts spring onion and snowpea sprouts and mix to combine.l.
|
wild rice basmati rice water shiitake mushrooms reduced sodium soy sauce mirin sesame seeds mung bean sprouts spring onions bean sprouts
|
521,211 |
Copycat Olive Garden's Zuppa Toscana
|
In a stockpot over medium high heat add peppercorn flakes potatoes and chicken stock bring stock to a boil. Reduce stockpot heat to low and simmer. Meanwhile in a saute pan over medium heat add olive oil. Once the oil is hot enough add the onion Italian sausage and garlic. Cook until meat is fully cooked then transfer everything into the stockpot. Add the kale heavy cream and pepper to stockpot and continue simmering for another 10 minutes. Serve hot and enjoy.
|
crushed red pepper flakes potatoes olive oil onion Italian sausage garlic kale heavy cream cracked black pepper
|
201,368 |
Gretchen's No Caramel - Caramel Apple Dip
|
ix all ingredients together. Refrigerate and serve with sliced Granny Smith apple slices.
|
cream cheese powdered sugar brown sugar vanilla
|
258,624 |
Spicy Cajun Butter
|
Let butter soften to room temperature. Beat in other ingredients. Pack butter into molds or crocks or form balls with a melon baller. Chill for at least 3 hours before serving. Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.
|
sweet unsalted butter garlic cloves cayenne fresh ground black pepper fresh ground white pepper sage paprika lemon juice
|
163,796 |
Strawberry Ice Cream
|
Combine milk and cream in heavy medium saucepan. Scrape seed from vanilla bean; add seeds to milk mixture. Bring to simmer. Remove from heat. Cover; let steep 1 hour. Bring milk mixture to simmer. Whisk yolks and 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across about 10 minutes (do not boil). Strain into bowl. Cover and refrigerate custard until cold. Puree strawberries corn syrup and 1/2 cup plus 2 tablespoons sugar in processor. Mix puree into custard. Process custard in ice cream maker according to manufacturer's directions. Transfer to container and freeze. (Ice cream can be prepared 2 days ahead). Scoop ice cream into bowls. Garnish with fresh whole berries and serve.
|
vanilla bean sugar sugar strawberries light corn syrup strawberry
|
91,749 |
Yummy Coffee Cake
|
Heat oven to 325 degrees. Grease and flour a 10-inch tube cake pan. Cream butter until soft. Add sugar and cream until light and fluffy. Add eggs one at a time beating after each addition. Sift flour baking soda baking powder and salt together. Add dry ingredients alternately with sour cream beginning and ending with flour mixture. Stir in vanilla. Pour half of the batter in prepared pan; and add half of nut filling/topping mixture. Pour remaining batter over nut mixture and top with remaining nut mixture. Bake for 40 to 50 minutes or until done when tested with tooth pick.
|
butter sugar eggs flour baking soda baking powder salt sour cream vanilla extract brown sugar white sugar butter
|
489,278 |
Oatmeal Scotchies
|
PREHEAT oven to 375°F COMBINE flour baking soda salt and cinnamon in small bowl. Beat butter granulated sugar brown sugar eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.
|
all-purpose flour baking soda salt ground cinnamon butter granulated sugar brown sugar eggs vanilla extract orange zest quick oats
|
300,714 |
Coconut Pumpkin Custard
|
Preheat oven to 350°F. Mix 1/3 cup sugar & 1/2 teaspoon cinnamon - then set aside. Beat Coconut Milk pumpkin sugar eggs salt extract and nutmeg until well mixed. Fill 6 custard cups with 2/3 cup of pumpkin mixture. Lightly sprinkle top with cinnamon sugar. Make a water bath by filling a 9\" x 13\" baking dish with 4 cups of hot water. Place each filled custard cup in baking dish. Make sure water comes to level of custard. Bake for 35 - 40 minutes or until a knife inserted near the center of the custard comes out clean. Chill custard at least 2 hours or overnight. Before serving - sprinkle each custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden.
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coconut milk pumpkin sugar eggs salt nutmeg sugar cinnamon
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82,025 |
Chicken Chili
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Heat half of the oil in a soup pot over high heat. Add onion and garlic and sauté over medium heat for 5 minutes. Add peppers and sauté for 10 minutes. Stir in chili powder cumin coriander and cinnamon; cook 5 minutes. Remove from heat and set aside. Brown chicken in batches in the remaining 3 tblsps oil in skillet. Add chicken diced tomatoes with juice olives and beer to the soup pot; stir. Simmer 15 minutes. Stir in chocolate. Season to taste with salt. Serve and garish with grated cheddar and scallions.
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olive oil onion garlic cloves chili powder cumin ground coriander ground cinnamon boneless chicken breasts diced tomatoes with juice beer salt cheddar cheese scallion
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382,781 |
Grilled Greek Potato Salad
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Drizzle potatoes with oil and sprinkle with salt and pepper and toss to coat. Grill potatoes covered over medium heat for 20-25 minutes or until tender. Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold.
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small red potatoes olive oil salt pepper yellow sweet pepper red onion cucumber grape tomatoes fresh mozzarella cheese sliced ripe olives fresh oregano dried oregano
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