RecipeId
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| Instructions
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346,297 |
Yummy "crabby Coach Dip"
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ombine all ingredients in slow cooker. Cover and cook on HIGH about 1 hour until cheese is melted -- stirring frequently. Add Garlic Powder to taste. Serve with crackers toasted sourdough or cheddar garlic biscuits.
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sour cream cheese spread cream cheese garlic powder
|
9,006 |
Hush puppies
|
Heat oil to 375' Mix well the eggs milk and green onions. in a separate bowl blend together the cornmeal flour salt baking powder and soda. stir the dry into the egg mixture. drop spoonfuls (1 1/2 TBl. each) into the hot oil. cook for 3 minutes (or until brown). Drain on paper towels. serve warm.
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egg milk green onions white cornmeal flour baking powder baking soda salt
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520,547 |
Huahine Nui
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Mix together the rums Grand Marnier fruit juices and pomegranate syrup. Split the vanilla bean down the middle and scoop out the seeds. Add these to the mixture along with the bean. Wash the limes thoroughly. Cut one into quarters and add to the punch. Juice the other lime and add to the punch. Mix well. Chill the punch for 6 hours to allow the flavors to blend.
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white rum dark rum Grand Marnier pomegranate syrup vanilla bean limes
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455,872 |
Seasoned Ground Beef
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Shake or mix seasoning ingredients together. Brown ground beef in a skillet. Add 1/2 cup of water and seasoning mix. Let simmer until liquid is absorbed.
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oregano chili powder cumin garlic powder onion powder salt ground beef water
|
205,623 |
Muenster Mushroom Chicken
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In a skillet coated with nonstick spray cook mushrooms in 2 teaspoons butter until tender. Stir in wine; cook 3-4 minutes. Set aside and keep warm. In a shallow bowl combine eggs and milk. Place bread crumbs on a plate. Dip chicken in egg mixture then in crumbs. Combine the parsley salt garlic powder thyme and pepper; sprinkle on chicken. In a large skillet cook chicken in 2 tsp butter 6-7 minutes each side until juices run clear. Pleace chicken on broiler pan; top with cheese. Broil 1-2 minutes until cheese is melted. Serve topped with mushroom mixture.
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mushrooms butter marsala wine eggs nonfat milk boneless skinless chicken breast halves parsley salt garlic powder thyme pepper muenster cheese
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260,961 |
Finger Licking, Sticky, Juicy Ribs
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Combine all ingredients for sauce in large saucepan. Remove membrane from the back of the ribs. Cut ribs into 2 rib segments. Place ribs into sauce and bring to a gentle boil. Boil ribs for about 45-60 minutes on a low heat. Remove ribs from sauce and place in ziplock bag or container to be placed in fridge once meat has cooled. Boil remaining sauce until it has reduced to at least half your original amount and is very thick and shiny. Remove sauce from heat cool and remove fat. At this point both ribs and sauce can be either refridgerated or frozen for use at later date. On serving day either grill or broil ribs basting often with sauce until sauce is sticky and thick on ribs.
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lager beer barbecue sauce soya sauce maple syrup lemon juice and zest of lime juice and zest of orange juice and zest of grapefruit juice
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338,915 |
Yummy, Simple Salad
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ombine all ingredients in a salad bowl and toss together!
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cherry tomatoes cucumber hard-boiled eggs red capsicum red onion iceberg lettuce avocado
|
85,226 |
Hot 'n Spicy Cheeseburgers
|
In a large bowl combine the beef peppers& cumin. Shape the beef into 1-inch thick patties. On the grill rack place the patties over medium hot coals. Grill uncovered until done (approx. 10 min on first side for a medium and 12 minutes for a well-done). Flip burgers and brush often with the BBQ sauce. The last minute of grilling place a cheese slice on each burger; heat until melted. Serve on the toasted buns. These can also be broiled in the oven.
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ground beef banana pepper ground cumin barbecue sauce cheddar cheese
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325,109 |
Dream Whip Cake
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Preheat oven to 350 degrees. Spray 2 9-inch round cake pans with floured cooking spray. Beat cake mix Dream Whip eggs and water on low speed until moist then on medium speed for 4 minutes. Pour mixture into pans. Bake for 30 minutes. Cool Completely. Frost with Fluffy Frosting. Frosting:. Beat ingredients with electric mixer in a large bowl on a low speed until blended. Beat on high speed for 4-6 minutes until soft peaks form.
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eggs cold water milk instant pudding mix
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165,030 |
Sponge Dough
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Prepare dough sponge and proof yeast by mixing yeast 1/2 cup flour and 1/2 cup water with 1/2 teaspoons honey dissolved in the water in a bowl and letting stand for 20 minutes until mixture is foamy. (Throw out and start over with fresher yeast if not foamy.) Mix 1/2 of remaining flour with salt remaining water with remaining honey dissolved in it olive oil and dough sponge. Mix in remaining flour (dough should be slightly sticky and not dry). Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Use following Rise Method I or II: Rise Method I (normal): Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled (about 1 to 1 1/2 hours) in a warm place. Punch dough down and divide in half. Dust dough portions with flour and put in ziploc bags in the freezer for 30 minutes (stops rising) and then move to refrigerator until ready to use. Rise Method II (refrigerator): Divide dough in half. Dust dough portions with flour and put in ziploc bags in the refrigerator for two days. Remove dough portion from refrigerator when ready to shape into crust. Punch down dough thoroughly and spread/stretch dough portion by hand and roller on a greased pizza pan. Move dough crust to pizza peel spread with coarse cornmeal or to pizza screen. Add sauce cheese and toppings and bake in preheated 500° F oven directly on the pizza stone for 8-10 minutes or until crust is golden brown. Cool 2-3 minutes on a wire rack before cutting and serving.
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active dry yeast bread flour water honey salt olive oil
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23,261 |
Deviled Eggs Ranchero
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Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over medium-high heat. Immediately remove from heat cover and leave for 10 minutes. Drain off the hot water and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel; (for easy peeling place the cool eggs in a pan of cold water for 10 minutes before cracking.) Slice the eggs in half lengthwise. Carefully remove the yolks from the whites and place the yolks in a bowl. Add the salad dressing salsa cheese cilantro salt and pepper; using a fork mix until well blended. Refill the egg white halves with the yolk mixture using a spoon or small spatula. Garnish each with a dollop of guacamole and a sprinkling of chives.
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eggs Miracle Whip salsa monterey jack pepper cheese sharp cheddar cheese fresh cilantro salt ground black pepper fresh chives
|
62,759 |
Mexican Grilled Cheese Sandwich
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Heat griddle to medium-high heat. Place 2 slices cheese (and ham if using) on each of 4 bread slices; top with remaining bread slices. Spray both sides of sandwich with cooking spray. Cook on both sides until golden brown. Serve with salsa.
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jalapeno jack cheese deli ham salsa
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196,183 |
Polenta Muffins (Low Fat)
|
Put all the ingredients in a bowl and mix for at least 3 minutes then let it stand for at least 20 minutes. Spoon into muffin tins that have been sprayed with Frylite. Cook for about 20 minutes at 200°C. Variations: Use Cherry flavour yoghurt and replace the vanilla with almond extract. (my favourite one). Use Chocolate yoghurt + rind of 2 and juice of 1 orange with 1 teasp of vanilla extract. Use Apple yoghurt with 1 teasp cinnamon and 1 teasp vanilla.
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cornmeal polenta egg bicarbonate of soda low-fat yogurt Splenda granular vanilla extract
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487,643 |
Danish Pastry
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In a large bowl combine 1 1/4 cups flour 1/2 cup sugar undissolved yeast salt and lemon zest. Heat milk water and 1/4 cup butter until very warm (120 - 130 degrees). Gradually add to flour mixture. Beat 2 minutes with electric mixer at medium speed scraping bowl occasionally. Separate 1 egg; refrigerate white in a covered bowl. Add 1 whole egg 1 egg yolk and 1/2 cup flour; beat 2 minutes at high speed. Stir in cornstarch and remaining 2 1/4 cups flour to make a soft batter. Cover tightly with plastic wrap; refrigerate 2 hours. Meanwhile bring the remaining 1 1/2 cups butter to room temperature Spread softened butter on waxed paper forming a 12-by-10-inch rectangle. Refrigerate for 1 hour. Roll chilled dough to a 16-by-12-inch rectangle on a lightly greased surface. Center the rectangle of chilled butter over the dough; pat butter gently into dough. Fold into thirds by folding the long sides in over the center. Give dough a quarter turn; roll it into a 16-by-12-inch rectangle. Again fold dough in thirds. Turn dough roll and fold once more. Wrap tightly in plastic wrap; chill 1 hour. Roll dough into a 16-by-12-inch rectangle. Fold in thirds turn dough reroll to a 16-by-12-inch rectangle and fold again. Chill for 1 hour. Repeat Step 6 refrigerating dough overnight. Divide dough in half; return one portion to refrigerator. Roll the other half to a 12-by-6-inch rectangle. Cut into 12 (6-by-1-inch) strips. Twist each strip 3 times then coil and tuck end under coil. Make a deep indentation in the center of each roll; fill with 1/2 teaspoon jelly. Place rolls on greased baking sheets. Repeat with remaining dough. Chill rolls for 1 hour. Preheat oven to 375 degrees. In a small bowl combine egg white and 1 tablespoon water to make an egg glaze. Stir to blend. Brush rolls with egg glaze; sprinkle lightly with sugar. Bake for 15 minutes or until golden. Remove from sheets; let cool on wire rack.
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all-purpose flour granulated sugar fast rise yeast salt lemon zest milk water butter eggs cornstarch
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296,886 |
BBQ Sauce
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dd all together and store in the refrigerator.
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brown sugar mustard powder instant coffee ketchup liquid smoke Worcestershire sauce
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489,612 |
Sausage and Pasta Dinner
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Begin by bringing a large pot of water to boil for the pasta. While waiting for the water to boil cut 4 oz of sausage into pieces mince garlic and dice/clean the leeks; set aside. In a large skillet heat up garlic and leeks until tender. Stir in sausage pieces chicken broth & red peppers. Bring skillet to boil reduce heat. Add spinach to the skillet and cook for 1 to 2 minutes or until greens are wilted. Keep an eye on the pasta be sure not to over cook. Once pasta is cooked al dente drain and use only 1 1/2 cups of the pasta. Save the rest of the pasta for another delicious dinner. To create the thickener. Take 1 tsp cornstarch and equal parts water in a small bowl or cup and stir until well combined. Pour the cornstarch mixture in with skillet and bring to a small boil until the liquid begins to thicken. Turn off the heat and allow to set for 3 minutes. Sprinkle 1 tsp black pepper over the sausage and spinach mixture and combine well. Split the sausage mixture in the skillet into 4 equal parts. Plate each serving & sprinkle fresh chopped basil and grated parmesan on top. FYI: The pepper does bring a bit of heat. If you're not a fan of spicy heat in a dish simply omit the black pepper in the end or reduce the amount of pepper. If you prefer a more soupy style to this dish (which is just as good) simply omit the thickening agent.
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leek garlic cloves olive oil chicken broth fresh spinach pasta fresh basil parmesan cheese black pepper cornstarch water
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347,195 |
Great Granola
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Pre-heat oven to 250 spray a cookie sheet with cooking spray. Combine oats through walnuts in large mixing bowl. Set aside. Over low heat in a small saucepan combine honey-vanilla. Simmer for a few minutes. Pour honey mixture over oat mixture. Mix with hands to create small and large clumps. Put mixture in single layer on cookie pan. Bake 30 minutes Add craisins to pan and combine spreading once again to single layer. Bake for another 15 min or until golden.
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rolled oats brown sugar cinnamon walnuts honey vanilla extract craisins
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204,385 |
Tom Yum Soup
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Wash mushrooms and set aside. Crush lemongrass with back of knife to release flavor. Tie in a knot and drop into pot of water. Bring water to a boil. Add mushrooms. Pull kaffir lime leaves from their stems and place in water. If using lime zest instead add it. Turn off heat on stove. Crush chili peppers and place into a serving bowl. This will make the dish very spicy. If you don't want as much heat don't crush the peppers or only crush one. (If you prefer omit the peppers entirely and use bottled chili sauce). Add fish sauce and juice from limes into bowl. Pour lemongrass broth into serving bowl. Taste adjust fish sauce and lime if needed. Serve sprinkled with cilantro.
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water mushroom lime lemongrass kaffir lime leaves fish sauce fresh cilantro chili peppers
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219,493 |
Enchilada Quick Roll
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First in 3/4 cup of water add your 2 packets of taco sauce heat over stove till it is disolved. Set aside for later. Pour your oil into your frying pan and cook your tortillias not too soft but not too hard. Put aside for later. Now in a heavy skillett fry your hamburger till it is done. Now chop your lettuce up and still into hamburger and fry it down halfway soft. Chop your Onion and halapino up and place in skillet with hamburger cook down. Add your salt and pepper. Dip your tortillias in the taco sauce and lay them in your cake pan to be rolled. Place about 2 tablespoon of fryed mixture into your tortillia and roll tightly. When finished top with cheese. Cook for 30 mins on 350 . Garnish with green olives to look like flowers piminto facing middle.
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corn tortillas hamburger lettuce yellow onion green olives salt pepper
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76,379 |
Fat Free Ginger Molasses Pancakes
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Mix the flour baking powder cinnamon ginger and cloves into a bowl. Stir in the milk apple butter and molasses. In another bowl beat the egg whites with a mixer until stiff. Gently fold the egg whites into the batter. Using about 1/4 cup put the batter onto a non-stick griddle or a pan sprayed with non-stick spray. Flip them when the top is covered with bubbles and they are starting to brown on the edges. Cook for about 2 more minutes or until they are brown.
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flour baking powder cinnamon ginger ground cloves skim milk apple butter molasses
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57,326 |
Green Widow
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lend together and pour over ice.
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lue curacao
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124,290 |
Chinese Style Fried Pork Chops
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Tenderize meat pork with a meat mallet. If you're short on time pound to at least 1/4 inch thickness or thinner. Mix together all the ingredients except cornstarch and oil and pour over pork. Allow to marinate for 30 minutes. (I've marinated it as long as 1 day and as little as 10 minutes.). Just before frying pour cornstarch on top of pork and stir into marinade. Heat enough oil in a large skillet to cover bottom. Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.
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soy sauce rice wine sugar salt pepper five-spice powder garlic egg cornstarch
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404,570 |
Vegetable Broth (Crock Pot/Slow Cooker)
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Slice leeks lengthwise and cut into 1/2\" slices. Rinse in cold water and separate layers to remove any dirt or debris. Spin dry if possible or dab with paper towel. Dice onions and slice celery and carrots reserving 1/2 cup carrots. Heat 2 TBSP olive oil over medium heat in Dutch oven and add onions leeks celery carrots and 4 cloves minced garlic. Sprinkle 1/2 tsp salt on vegetables to induce sweating and stir occasionally for 10 minutes. **Add seasoning pepper and celery leaves after 5 minutes. After 10 minutes increase heat and add 1/4 cup dry Vermouth to pot. Stir until evaporated. Remove from heat. Add reserved carrots to the pot chopped parsnips peppers zucchini parsley and can of tomatoes with juice. Stir to blend well. Divide vegetables between large and small crock pots. Add two tbsp tomato paste and two bay leaves to large crock and one tbsp tomato paste and 1 bay leaf to small crock pot. Fill pots with approx 180 ounces or 1.5 gallons of water. Cook on low for 8-10 hours. I strain through cheesecloth and freeze in 1 cup servings. I use it in almost everything!
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water olive oil leeks celery ribs carrots minced garlic cloves salt celery leaves ground pepper vermouth parsnips green pepper zucchini parsley diced tomatoes tomato paste bay leaves
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504,038 |
Seasoning Blend - Creole Style
|
ix all of the ingredients together and store in an airtight container.
|
onion powder garlic powder dried oregano dried basil dried thyme black pepper white pepper cayenne pepper paprika kosher salt
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233,140 |
Suffering Succotash
|
Husk the corn remove silk and cut kernels from the cob into the mixing bowl. With the back of the knife blade scrape the pulp from each cob into the bowl with the kernels. Dice onion and bell pepper quarter the tomatoes and set aside. Blanch the beans until tender about 15 minutes; rinse with cold water and set aside. Cut the turkey thighs into bite sized chunks season with a little salt and pepper and toss with the flour. Heat two tablespoons of olive oil in a heavy pot or dutch oven over medium heat. Add half of the turkey and saute until golden brown about five minutes. Transfer the cooked turkey to a plate. Add the remaining olive oil to the pot and repeat with the second half of the turkey. Add diced onion bell pepper and sage to the hot pan and saute a few minutes until the onions become soft and translucent. Add the sherry and reduce scraping the pot with a wooden spoon to loosen tasty bits stuck to the bottom. Return the turkey to the pot add the chicken stock and bring to a simmer. Cook covered for 30 to 45 minutes or until the turkey is quite tender. Add the corn corn pulp blanched lima beans and tomatoes and simmer an additional 5 minutes uncovered. Season with salt to taste a squeeze of lemon and generous grinding of fresh pepper. Serve hot with rice.
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fresh corn onion bell peppers baby lima beans tomatoes flour olive oil fresh sage sherry wine chicken broth turkey broth lemon
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429,390 |
Spicy Mango Chicken
|
Trim and butterfly chicken breasts. Salt and pepper to taste. At this point you can either grill the chicken breasts or cook in a medium skillet over medium-high with a small amount of olive oil. The chicken will need to cooked long enough that juices run clear. You'll prepare the mango mixture while the chicken cooks. Squeeze juice from lime into small dish and combine with vinegars. Finely chop cilantro and add to lime juice/vinegar mixture. Add the crystallized ginger and salt and set aside. Peel and dice mango into a bowl. Set aside. Remove the seeds from the jalapeno and finally chop 1/2. Add to the mango. You can chop and use the remainder for a spicier dish. In a small skillet heat a small amount of olive oil over medium heat. While the oil heats mince garlic and then saute in oil for 1-2 minutes. Add the mango/jalapeno mixture to the garlic/oil and heat for 3 minutes over medium. Add the lime/vinegar/ginger to the skillet. Reduce heat to medium-low and continue to cook for 3 more minutes stirring constantly. The mixture should thicken from the sugar in the mango. If the chicken is still not ready keep the mixture warm over low heat. Spoon the mango mixture over the cooked chicken breast and serve.
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chicken breasts mango lime fresh garlic cloves crystallized ginger fresh cilantro malt vinegar white wine vinegar olive oil sea salt ground black pepper
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409,862 |
Overnight Layered Fruit Salad
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Place the shredded lettuce in a deep 2-quart glass serving bowl. Peel and section the oranges over a bowl reserving the juice. Combine apple slices and orange juice; toss to coat. Layer apple slices over the lettuce; top with the orange sections and grapes. Combine mayonnaise and sour cream in a small bowl; stir well. Spread mayonnaise mixture over salad sealing to the edge of the bowl. Sprinkle with cheese. Cover and chill at least 8 hours.
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iceberg lettuce navel oranges golden delicious apples green seedless grapes mayonnaise sour cream mild cheddar cheese
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360,789 |
Beef Burgundy
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chop onions brown in small amount oil or butter in skillet. ( I use olive oil) Remove to deep casserole or dutch oven. dust meat with flour and brown well in skillet with salt pepper celery salt garlic and little nutmeg. Add to casserole dish. Brown sliced fresh mushrooms in butter and add. Pour beef stock and wine over all. Stir lightly. Cover tightly and cook in 325 degree oven for at least 2 1/2 hours serve with rice or wild rice. spice amounts are to taste. 1-2 cans water chestnuts can also be added (optional).
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yellow onions flour salt pepper garlic ground nutmeg fresh mushrooms butter Burgundy wine
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68,080 |
Crock Pot Pork 'n Stuff Meatballs
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Mix the sauce ingredients together stir well. Season to taste with salt & pepper. Mix the pork egg breadcrumbs salt pepper and onion flakes work the mixture well so the egg and crumbs are evenly mixed. Place 1/3 of the sauce in the bottom of the crock pot. Form the meat mixture into 1 1/4\" balls and place in a single layer in the crock pot If more than 1 layer is needed pour in a 1/3 of the sauce to coat the bottom layer of meatballs Continue adding the meat balls. Pour remaining 1/3 of the sauce over top. Cook on low 3 1/2 hours.
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ground pork egg onion powder hot salsa water dried cranberries sauerkraut barbecue sauce fresh garlic cloves dried garlic
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504,135 |
Cheesy Jack Tacos
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Cook the beef in a 10 -inch skillet over medium-high heat until well browned stirring often to separate meat. Pour off any fat. Stir the soup water and taco seasoning mix in the skillet and cook until the mixture is hot and bubbling. Spoon about 1/3 cup beef mixture into the taco shells. Top with the cheese and lettuce.
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ground beef water monterey jack cheese lettuce
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354,909 |
Pantry Fruit Salad
|
Place pineapple with the juice in a big bowl. Add drained mandarin oranges. Place frozen fruit over the top and let sit until defrosted. Try different kinds of canned and frozen fruits to have some variety.
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pineapple chunks mandarin oranges
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481,084 |
Cucumber-Chili Paletas (Popsicles)
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Place all ingredients into blender and whirl until smooth. Push mixture through a fine strainer set over a 2-cup glass measure; discard any residue/pulp. Pour into popsicle molds. Freeze 8 hours or more.
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cucumbers sugar lemon juice jalapeno chile
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134,663 |
Cabbage Swiss Steak Dinner
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Combine flour salt paprika mustard and pepper. Coat steak well on all sides with flour mixture. Heat oil in large skillet. Brown steak well on both sides. Pour off excess drippings if necessary. Add broth and onions to meat. Cover and simmer slowly about 2 hours or until meat is tender. Add enough water if necessary to bring liquid level up to 1/2 inch. Arrange cabbage wedges around meat. Cover and let simmer 10-15 mins or til cabbage is just tender.
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flour salt paprika dry mustard pepper beef broth onions cabbage
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25,787 |
Green Beans
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Place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw drain well Melt the butter in a pan add the olive oil and heat adding the onion and cooking for 3-4 minutes. Add the beans salt and pepper to taste and toss. Add the chicken stock and garlic. Cover and cook for about 10 minutes until tender. Season well if desired and serve.
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green beans butter olive oil onion garlic
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287,372 |
Corn-Quinoa Pancakes
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Combine lemon juice and soy milk. Add other ingredients. Heat a skillet to medium. Add oil. Drop spoonfuls of batter onto skillet and cook on each side until brown.
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soymilk lemon egg corn corn kernel honey salt baking soda
|
108,185 |
Sprite BBQ Chicken
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Mix the BBQ sauce and sprite together (only use half a can of sprite if you like a real thick sauce). Pour the sauce over the chicken/veggies in the pan. Cover with a lid. Simmer the chicken breasts mushrooms and onion in the sauce for 20-30 minutes or until done. Serve over or with rice; basmati rice is excellent with this dish.
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barbecue sauce chicken breast mushroom onion
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372,117 |
Peppery Stuffed Crab
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Figure two parts crab meat to 1 part soft bread. Moisten bread with cream and bitters mixture. Sauté garlic shallots and pepper with bacon. Mix everything thoroughly. Coat shells with olive oil and stuff with mixture. Cover with fine bread crumbs dot with butter or olive oil and brown in a 375 degree F oven. Seasoning is always to taste but these are better if a little peppery.
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lime juice garlic cloves shallot lean bacon Tabasco sauce butter
|
390,556 |
Martha Stewart's Espresso Shortbread Headstones
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Whisk together flour salt and espresso in a large bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy about 3 minutes. Beat in vanilla. Beat in flour mixture. Transfer dough to plastic wrap. Flatten into a disk; wrap. Refrigerate until firm at least 1 hour or overnight. Preheat oven to 275 degrees. Photocopy the template on this page and cut it out. On a lightly floured work surface roll out dough to 1/8 inch thick. Using template and a paring knife cut dough into 12 headstones. Transfer to a parchment-lined baking sheet. Refrigerate 30 minutes. Bake cookies until set but not browned 25 to 30 minutes. Transfer to a wire rack and let cool completely. Melt chocolate in a heatproof bowl set over a pan of simmering water stirring occasionally until smooth. Let stand until cool but not stiff. Transfer to a pastry bag fitted with a very small plain round tip such as an Ateco #2 or to a parchment-paper cone. Pipe desired design on cookies.
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all-purpose flour salt unsalted butter confectioners' sugar pure vanilla extract
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11,969 |
Mexican Pinwheels
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Mix cream cheese ranch dressing mix and green onions or chives well. Spread evenly over the tortillas. Sprinkle equal amounts of remaining ingredients on top of the cream cheese mixture. Roll up tortillas tightly. Wrap with plastic wrap and chill a minimum of 2 hours before serving. Remove plastic wrap and cut rolls into equal pieces - discarding the ends. Serve with salsa and Enjoy!
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cream cheese chives flour tortillas diced pimentos diced green chilies black olives cheddar cheese salsa
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30,759 |
Chicken with Bulgur
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Preheat oven to 375 degrees F. Mix together the salt cinnamon allspice and pepper; rub mixture into chicken (you can remove the skin from the chicken if you like). In a heavy wide frying pan over medium-high heat heat the oil. Add the chicken pieces and cook turning until all sides are browned. Remove the chicken from the pan and set aside; discard the pan drippings but do not wipe out the pan. Melt the butter in the pan you cooked the chicken in; add the onion and cook stirring until soft. Add the uncooked bulgur and currants and stir to coat well with butter. Spread the bulgur mixture in the bottom of a 9x13-inch baking pan; place the chicken pieces on top. Pour the water then the broth over the chicken. Cover the pan tightly with foil and bake in a 375 degree oven for 40 to 45 minutes or until juices run clear and bulgur has absorbed all liquid. Garnish with sprinkled parsley and mint and serve.
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frying chickens salt ground cinnamon ground allspice pepper butter yellow onion bulgur dried currant chicken broth water parsley of fresh mint
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16,652 |
Aunt Darlene's Macaroni & Cheese
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Boil macaroni until tender then drain water completely. Put macaroni in a large bowl. Stir in cheese from package and butter as required on box directions. Stir eggs and evaporated milk together. Add to macaroni mixture. Add additional milk until it covers macaroni. Stir it up! Salt and pepper to taste. Pour the mixture into pan and stir in all of the shredded (and chunked) cheese reserving about 1 1/2 to 2 cups shredded cheese for the top. Cook on 375°F until cheese is golden brown.
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milk eggs butter margarine evaporated milk milk cheddar cheese
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153,686 |
Eggplant Parmigiano-Reggiano With Tomato and Caper Sauce
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Put olive oil in a large heavy pan over moderate heat. Bring to 365 degrees. Cut 1/2 inch off eggplant at both ends. Cut two long sides to remove the \"bulge \" turning eggplant into a fairly rectangular block. Cut off skin on all sides. Slice the rectangular block lengthwise into 4 long \"cutlets \" each about 1/2 inch thick. Smash the garlic cloves with the flat side of a knife on the counter remove the peel and sprinkle the garlic with 1/2 teaspoon salt. Rub the garlic well against the eggplant slices then discard. Season the flour with salt and pepper. Coat the eggplant slices with the flour. Dip each slice into the eggs. Mix together the bread crumbs the 6 tablespoons of cheese and the dried sage. Coat the eggplant slices with the bread-crumb mixture. When oil is heated immerse eggplant slices 2 at a time. Cook for 3 minutes or until eggplant is golden brown outside soft inside. Drain on a rack and dab lightly with papertowels while the other two sices are cooking. Remove them when done and drain and dab. To prepare sauce: Squeeze the juice from the canned tomatoes then place tomatoes in blender along with the capers. Puree. Pour into small bowl whisk in the extra-virgin olive oil and season with salt and pepper. Pour the sauce onto 4 dinner plates. Top with eggplant cutlets. Season with salt pepper and a dash of nutmeg. Immediately top each hot cutlet with thinly shaved slices of Parmigiano-Reggiano.
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olive oil eggplants garlic cloves salt flour fresh ground black pepper eggs parmigiano-reggiano cheese dried sage canned tomatoes capers capers extra virgin olive oil nutmeg
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348,712 |
Fireside Tea
|
Pour brewed tea into a heat-proof goblet Sweeten to taste. Add rum wedge-shaped slice of lemon and a cinnamon stick. Serve at once.
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dark rum black tea lemon wedge cinnamon stick sugar
|
409,709 |
Lemon Buttermilk Bundt Cake
|
Preheat oven to 325; grease and flour a Bundt pan. Mix the softened margarine/butter and sugar until fluffy then mix in the eggs one at a time beating thoroughly after adding each one. Add the dry ingredients alternating with the 1 cup of buttermilk . Put your lemon zest and lemon juice in last and mix well. Pour into the Bundt pan and pop in the oven baking for approximately 45-50 minutes. Perform the \"toothpick\" test to make certain it is done but don't overcook ! While cake is cooking prepare glaze by combining all ingredients in a small bowl and set aside. If glaze thickens too much to spread while standing just add a few drops of lemon juice or milk to thin it down again. Allow cooked cake to cool on a rack for about an hour. Run a knife around cake in pan for easier removal. Invert the cake out on a large plate and then poke it all over with a skewer or long tined fork. Spread the glaze all over the cake.
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sugar butter eggs flour baking soda salt buttermilk lemon peel lemon juice powdered sugar butter fresh lemon juice lemon zest
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516,658 |
Marshmallow Rice Crispy Treats Ree Drummond / Pioneer Woman
|
Thoroughly grease a 9- by 13-inch pan with softened butter. In a large pot melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside. Pour in the cereal folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold inches Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles. Let cool completely and then cut into squares.
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salted butter marshmallows salt marshmallows butter
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211,198 |
Grilled Texas Shrimp
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Peel and devein shrimp leaving tails intact. Mix all ingredients in shallow glass dish; cover and refrigerate 1 hour. Thread shrimp on skewers; reserve marinade. Grill shrimp over medium coals 2-3 minutes per side until pink. Heat reserved marinade in a non-aluminum saucepan to boiling; reduce heat and simmer about 5 minutes until pepper is tender; serve with shrimp.
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red wine vinegar lime juice salt garlic cloves red bell pepper raw shrimp
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456,733 |
African Style Grilled Peanut Butter Chicken
|
Combine all ingredients (except chicken) if mixture is too thick keep adding hot water until mixture is similar to cream. Reserve 1/2 cup of marinade mixture for basting while grilling. Place remaining marinade in zip loc bag add chicken pieces squish to combine marinate for 2-3 hours Heat grill lightly oil grates place chicken on grate and brush with reserved peanutbutter mixture while grilling. Grill until juices run clear.(about 30 min). Serve with rice or potatoes.
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chicken peanut butter water mayonnaise lime juice sherry wine soy sauce garlic cloves curry powder cilantro
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416,870 |
Seafood Stew With Lentils
|
Heat 1 tablespoon of the olive oil in a frying pan add 1 tablespoon each of the celery carrot and onion and cook over a low heat stirring occasionally for 5 minutes. Stir in the lentils and cook for a few minutes more. Heat the remaining olive oil in a shallow saucepan add the remaining celery carrot and onion and cook over a low heat stirring occasionally for 5 minutes. Add the sea bass and the squid increase the heat to high and cook for 1 minute then add the prawns langoustines clams and lentil mixture. Pour in the fish stock season with salt and pepper and cook until the fish is tender. Just before removing the pan from the heat add the tomato parsley and basil. Serve with a drizzle of olive oil. Serves 4. That's it!
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extra virgin olive oil celery rib carrot onion tomatoes fresh flat-leaf parsley fresh basil
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77,016 |
Coffeehouse Cappuccino Brownies
|
Heat oven to 350ºF. In a large mixing bowl place in this order without stirring brown sugar eggs flour shortening or butter coffee vanilla cinnamon baking powder baking soda salt and cocoa powder. Beat at low speed until lightly mixed then at medium speed for about 30 seconds. Stir in chopped nuts and white chocolate chips until blended. Spread batter evenly over a well-greased jelly-roll pan (15 1/2-by-10 1/2-by-1-inch) and bake for about 30 minutes or until springy to the touch. Do not overbake. Meanwhile prepare the icing: Cream butter until smooth. Sift confectioner's sugar cocoa and cinnamon into a small mixing bowl. Combine the cream and brewed coffee. To the creamed butter add confectioner's sugar alternately with the cream beating to combine. Add the vanilla and stir to combine. Continue beating only until the icing is of a good spreading consistency. When brownies are done remove them from the oven and cool for 10 minutes on a wire rack. Spread the icing evenly on top. Cool to room emperature then cut into bars. Garnish with melted white chocolate in an abstract decorative pattern if desired.
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light brown sugar eggs all-purpose flour butter coffee vanilla extract ground cinnamon baking powder baking soda salt cocoa powder walnuts white chocolate chips butter confectioners' sugar cocoa powder ground cinnamon heavy cream brewed coffee vanilla extract
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116,955 |
Chicken Kebabs With Coriander Mint Chutney
|
combine pareve (tofu) sour cream garlic garam masala salt and cayenne in a bowl. Add chicken cubes tossing to coat. Cover refrigerate at least 2 hours or overnight. In food processor combine all chutney ingredients except pareve sour cream. Puree until smooth scraping down sides occasionally. Add sour cream and blend briefly. Transfer to container; cover and refrigerate up to 1 day. Thread chicken alternating with onion onto 8 : bamboo skewers. Arrange skewers on parchment or foil lined baking sheet. Bake in preheated 500 degree over for 15 minutes or until cooked through. serve with chutney.
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sour cream garlic cloves garam masala cayenne pepper boneless skinless chicken thighs sweet onion fresh coriander leaves fresh mint leaves hot green chili pepper garlic clove water lime juice lemon juice granulated sugar gingerroot cumin powder sour cream
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311,589 |
Granola Bars
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Blend the peanut butter and honey in a mixing bowl . Mix in the oats and fruit. Stir until all the dry ingredients are evenly coated with the peanut butter mixture. Spray a baking pan with cooking spray. Press the mixture evenly into the pan making it about one-half inch thick overall. Put the pan in the refrigerator for about two hours. Cut the mixture into 2\" squares and serve.
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peanut butter honey rolled oats
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393,875 |
Quinoa-Stuffed Acorn Squash
|
Preheat oven to 375. Spray a baking sheet with cooking spray. Cut the squash in half lengthwise and scoop out the seeds. Brush the cut side of each squash with 1/2 teaspoon honey; place squash cut side down onto the baking sheet and bake for 40 minutes or until tender. Meanwhile put the quinoa and 1 c water into a medium saucepan. Bring to a boil reduce heat to low and cover; cook until all the water is absorbed about 10 to 15 minutes. In a dry medium-size skillet toast the nuts over medium-high heat stirring frequently three to five minutes. Allow them to cool then chop them. Heat the oil in the same skillet over medium-high heat. Add the onion and cook until is softened and beginning to brown about 3 minutes. Add the garlic and cook for 30 seconds more. Stir in the cumin cinnamon and ginger. Remove the skillet from the heat and stir in the lemon juice. Add the onion mixture to the cooked quinoa stirring until well combined. Stir in the almonds apricots parsley and mint; season with salt and pepper. To serve place a squash half on a serving plate then fill each piece of squash with one quarter of the quinoa mixture. Drizzle each with 1 teaspoon of honey and serve.
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acorn squash honey quinoa olive oil onion garlic cloves ground cumin ground cinnamon ground ginger fresh lemon juice fresh parsley leaves fresh mint leaves
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331,272 |
Beef & Biscuits
|
Preheat oven to 375°F and spray-lube a 7x12 casserole dish. Brown hamburger with onion and peppers. Drain extra grease. Mix soup chicken bouillon seasoning salt and parsley into hamburger. Add milk and half of the sour cream then spread hamburger mixture evenly in casserole dish. Cut each biscuit into 6 or 8 pieces and arrange across top of hamburger mixture. (Small pieces of biscuit allow for even cooking without gooey undercooked areas.). Mix egg and the rest of the sour cream together then spread it evenly over the top of the casserole. Lightly sprinkle celery seed across the top of the casserole. Bake 30-35 minutes or until top is golden brown and biscuits are totally cooked.
|
hamburger onion green pepper chicken bouillon seasoning salt cayenne pepper parsley nonfat sour cream milk egg celery seed
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162,984 |
Jonah's Easter Basket Clusters
|
Melt butter over medium heat in a large pan. Add marshmallows and stir until melted. Turn off heat and add food coloring. Mix until well blended. Add corn flakes and stir until coated. Drop by large spoonsful on wax paper. Top each with three jellybeans (work quickly!). Let sit until hardened and then store in a covered container.
|
butter marshmallows jelly beans
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154,377 |
Sour Cream Chicken Enchiladas
|
In large skillet melt margarine over medium heat. Add onion and saute about 2 minutes. Stir in flour and mix well. While stirring add chicken broth to skillet. Cook until slightly thickened stirring constantly. Remove from heat and stir in sour cream. Reserve 1/3 of mixture and place remainder in large bowl. Add chicken 1 cup of the cheddar cheese peppers cumin pimento and chili powder. Mix well. Spoon equal portions of mixture into each tortilla roll up and place in 9x13-inch baking pan. Pour reserved sauce over enchiladas and top with remaining cup of cheese. Sprinkle with chives and bake in 350 degree oven for 25 minutes.
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margarine onion flour chicken broth sour cream cheddar cheese green chili pepper pimientos ground cumin chili powder corn tortillas chives
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329,374 |
Mexicali Hamburger Casserole
|
preheat oven to 350 degrees. brown beef drain fat. Stir in undrained tomatoes and corn; heat through. Transfer to greased 2 quart baking dish. Sprinkle with 1/2 cup of cheese. For corn bread toping in medium bowl combine flour cornmeal sugar baking powder and 1/2 tsp salt. Stir in egg milk and oil. Evenly spread on beef mixture. Sprinkle remaining two T cheese over the topping. Bake uncovered for 30 minutes or until topping is set. Let stand five minutes. Stir together tomatoes cilantro and olives. Spoon over casserole before serving.
|
ground beef Mexican-style tomatoes frozen corn flour yellow cornmeal sugar baking powder egg milk grape tomatoes fresh cilantro green olives
|
236,744 |
Whole-Grain Mustard
|
Put the black mustard seeds into a non-metallic bowl and pour over 150 ml of the vinegar. Cover and leave overnight. The next day use a mortar and pstle to pound the mixture until the seeds are coarsely broken. Grind the yellow mustard seeds in an electric blender or coffee grinder to a very fine powder. Combine the two mixtures and stir in the rest of the vinegar and the salt. Spoon into sterilized jars. Seal label and keep in a cool dark place for 2 weeks before using to allow the flavours to develop.
|
black mustard seeds brown mustard seeds white wine vinegar yellow mustard seeds salt
|
517,398 |
Brownie Mix Bundt Cake
|
Preheat oven to 350°F Butter and flour a 12-cup Bundt pan; set aside. Place brownie mix pudding mix beaten eggs melted butter and sour cream in a large bowl; stir with a wooden spoon until smooth then pour into (greased and floured) prepared pan. Bake for 45 minutes or until a toothpick or cake tester comes out with a few moist crumbs attached. Cool the pan on a wire rack for 30 minutes; then unmold the cake invert it and cool completely on a wire rack. Serve immediately or cover in plastic wrap and store at room temperature. The cake will stay fresh for up to 4 days. It can also be tightly wrapped in wax paper sealed in plastic wrap and frozen for up to 2 months; allow the cake to thaw at room temperature before serving.
|
instant chocolate pudding mix eggs unsalted butter sour cream
|
352,231 |
Raspberry Hearts
|
Bake cake according to package instructions. Completely cool. Use heart shaped cookie cutters to cut out hearts and split each heart Horizontally into two layers or equal thickness. Boil raspberry jam with water until slightly thickened and brush onto hearts. Stack one cake layer on top of another and arrange raspberries on top layer. Brush raspberries with jam. Drizzle melted white chocolate over raspberries in a pretty pattern.
|
eggs water water fresh raspberries white chocolate
|
178,365 |
La Duni Brownies
|
Preheat oven to 350°F. Grease a 9 x 13 pan and an 8 x 8 pan. Or you can line them with foil and spray the foil with cooking spray. In a saucepan over low heat melt the butter and chocolate until smooth. Set aside to cool slightly. Whisk in sugar gradually. Add eggs one at a time stirring after each addition. Stir in vanilla just until blended. Slowly add in the flour and the salt. Mix until fully incorporated. Stir in the chocolate chips. Spread batter evenly in the pans. Bake for 30 minutes or until toothpick inserted in center comes out clean. Place pans on rack to cool. Then cut into squares.
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butter granulated sugar eggs vanilla extract all-purpose flour salt
|
15,171 |
Noodles Ratatouille
|
Cook noodles as per instructions on the packet and keep aside. Allow little gravy in them and do not dry completely. Melt the butter in a heavy skillet over medium heat. Add the onion pepper and celery. Cook until just soft. Add the tomatoes okra and garlic. Cook for an additional four minutes. Add the noodles and simmer for one minute longer. Check the seasonings and serve warm.
|
butter onion green bell pepper celery tomatoes okra garlic
|
142,023 |
Caramelized Turnips , Carrots and Parsnips
|
Preheat oven to 425°F 2. Toss the turnips carrots parsnips and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes then toss them once (if tossed more frequently they tend to break apart as they become tender). Roast for 5 minutes more and check for doneness - depending on the water content of the veggies they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.
|
turnips carrots parsnips olive oil salt fresh ground black pepper garlic cloves
|
64,110 |
Impossible Breakfast Pie
|
Heat oven to 400 degrees and grease a 10 inch pie plate. Cook sausage and onion until sausage is fully cooked; drain. Mix sausage potatoes and 1 cup cheddar cheese in pie plate. Combine remaining ingredients except the 1/4 cup cheese and pour into pie plate with the sausage and potato mixture. Bake about 40 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese and bake an additional 2 minutes or until cheese melts.
|
bulk pork sausage onion frozen hash brown potatoes cheddar cheese milk eggs Bisquick salt pepper cheddar cheese
|
283,776 |
Vegetarian Stuffed Spinach Shells
|
Sauce: Saute garlic in butter. Add 1/2 C half-and-half and 1/2 C milk (do not use skim/nonfat) and simmer. Add 2 C parmesan parsley season to taste. Turn heat down to low. Stir until combined. Preheat oven 375°F Prepare a lightly buttered baking dish. Boil the shells about 8-10 minutes. Stuffing: Saute meat substitute in olive oil about 5 minutes. Remove from pan. Add spinach (squeezed dry of liquid) ricotta 1 C parmesan pepper to cooked meat substitute. Stuff shells with spinach mixture and place in baking dish. Pour cream sauce over top of shells. Top with parmesan cheese and bake about 25 minutes until golden.
|
pasta shells olive oil soy protein frozen spinach part-skim ricotta cheese parmesan cheese black pepper parsley butter garlic cloves half-and-half milk
|
376,238 |
Raspberry Bread Pudding With Vanilla Sauce & Chantilly
|
For Pudding. Combine bread and milk; let stand 15 minutes stirring often. Preheat oven to 350 degrees. Generously brush 9 x 13 baking pan with some of melted butter. Stir remaining butter undrained raspberries sugar vanilla cinnamon and mace into bread mixture; fold in beaten eggs. Pour into prepared pan and bake until firm and lightly browned 50 to 60 minutes. Cool pudding to lukewarm. For Sauce. Beat all ingredients in double boiler over simmering water until sugar dissolves and mixture thickens slightly. For Chantilly. Using electric mixer beat cream Grand Marnier vanilla and brandy 1 minute. Add sugar and sour cream and beat until soft peaks form. To Serve. Spoon bread pudding onto plates top each with 3 tablespoons sauce and Chantilly.
|
milk butter frozen sweetened raspberries sugar vanilla cinnamon mace eggs sugar half-and-half butter vanilla Grand Marnier vanilla brandy sugar sour cream
|
411,351 |
Spinach Fettuccine With Yogurt Cream Sauce
|
Cook pasta as directed on package; drain. Set aside. Coat a large skillet with cooking spray. Heat over medium-high heat; add oil. Add zucchini squash bell pepper and garlic. Reduce heat to low; cook until pepper begins to soften 2 to 3 minutes. Add broth; cook until all vegetables are tender 3 to 4 minutes. Remove from heat; add pasta yogurt basil cheese cream salt and pepper. Toss and serve immediately.
|
spinach fettuccine olive oil zucchini red bell pepper garlic cloves fat free chicken broth nonfat yogurt fresh basil parmesan cheese salt fresh ground black pepper
|
296,037 |
Cinnamon Nut Ring
|
Preheat oven to 350º. Sift flour baking powder cinnamon and salt together. Beat the sugar and shortening in a mixing bowl until creamy scraping bowl occasionally. Beat in the flavorings. Add eggs one at a time beating well after each addition. Add the milk and flour mixture alternately beginning and ending with the milk and beating at low speed just until the ingredients are blended. Fold in walnuts. Spoon the batter in a well greased and floured tube pan. Bake 75 to 80 minutes or until a toothpick inserted in center comes out clean. Cool in the pan for 10 minutes. Invert onto a cake plate removing the outer rim and leaving the tube in the cake for 20-30 minutes longer. Remove the tube and cut into slices. Garnish each serving with fresh whipped cream and fresh fruit. NOTE: To help release the cake from the pan carefully run a small metal spatula or butter knife around the edge of the cake.
|
flour baking powder cinnamon salt sugar shortening vanilla extract eggs milk walnuts
|
90,658 |
Seafood Corn Spread
|
In a pan melt the butter and saute the scallions and celery over medium low heat for about 5 minutes careful not to let vegetable get too brown. Add corn Old Bay Worcestershire sauce pepper and thyme if using. Cover and cook for another 5 minutes. Add the cream cheese and stir until melted. Gently fold in the crabmeat and the cooked shrimp. Add lemon juice and salt to taste. Can be served warm or at room temperature or it can be made ahead and served chilled as well.
|
butter scallion celery corn kernels Worcestershire sauce ground black pepper fresh thyme low-fat cream cheese shrimp lump crabmeat fresh lemon juice
|
113,686 |
Beef - Mushroom Ragu over Fresh Cheese Ravioli
|
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add mushroom onions and garlic and sauté 6 minutes or until onions are soft; Remove mixture from the skillet and set aside. Add the lean ground beef to the skillet and cook about 6 minutes or until no longer pink. Add the mushroom mixture tomatoes tomato paste Italian seasoning sugar and salt and pepper to the beef mixture. Bring to a boil reduce heat cover and simmer 15 to 20 minutes until the sauce has thickened and the flavors have had chance to blend. While cooking the sauce bring a large pot of lightly salted water to a boil. Add ravioli and cook according to package directions. Drain and return to pot adding 1 tbsp olive oil and toss to coat. Spoon ravioli into a serving dish and top with sauce. Serve with freshly grated Parmesan cheese and enjoy!
|
olive oil mushrooms onion garlic lean ground beef tomatoes tomato paste sugar parmesan cheese
|
198,800 |
Vegetarian Chili - Disney World
|
Heat large sauce pot until hot. Add olive oil then peppers celery onions carrots mushrooms and garlic. Cook until the vegetables are tender. Add corn tomatoes olives tomato paste seasonings jalapeno peppers and water. Bring to a boil. Mix cornstarch with a little water and stir into pot to thicken. Add drained beans to the pot. Cook until heated through. Check flavor and adjust seasonings to taste.
|
olive oil dry thyme leaves red bell pepper dry oregano leaves green bell pepper cracked black pepper celery ground cumin red onion fresh carrot tomato paste garlic water fresh mushrooms cornstarch corn kernel great northern beans diced tomatoes canned pinto beans black olives canned black beans chili powder canned kidney beans cayenne pepper
|
341,803 |
Crock Pot Chicken and Wild Rice Soup
|
DO NOT use quick cooking or instant rice. Combine broth chicken (cut into bite size pieces) water celery carrots rice and enclosed seasoning packet onion pepper and parsley flakes in a 4 to 7 quart Crock Pot slow cooker; mix well. Cover; cook on LOW for 6 to 7 hours or on HIGH 4 to 5 hours or until chicken is tender. Stir in vinegar if desired.
|
chicken broth boneless skinless chicken breasts water celery carrot onion fresh coarse ground black pepper dried parsley flakes white vinegar
|
404,795 |
Marshmallow Baked Candied Yams
|
Preheat oven to 400. spray 9x9 pan with cooking spray. drain yams and place in pan. sprinkle brown sugar over yams. sprinkle with cinnamon. place cut up butter ontop. cover with marshmallows. cover with aluminum foil or glass lid sprayed with cooking spray on bottom to prevent marshmallows from sticking. bake 20 min. remove cover and baked uncovered until marshmallows are light brown about 5-10 mins.
|
butter brown sugar cinnamon mini marshmallows
|
353,465 |
Coffee Liqueur
|
Place hot coffee in a 2-cup (500 ml) measure and stir in sugar until dissolved. Stir in alcohol brandy and vanilla. Pour into a clean bottle. Store 4 weeks before using.
|
brown sugar vodka brandy rum vanilla extract
|
32,392 |
Asparagus with Raspberry Sauce
|
Break off the tough ends of the asparagus spears and drop in boiling salted water. Cook until crispy tender drain rinse with cold water wrap in paper towels and chill 1 hour. Combine salad dressing sour cream and 1/4 cup of the raspberries breaking up the berries with a fork. Add salt and pepper if needed. To serve place asparagus on a serving dish spoon sauce across the middle of the spears and garnish with the remaining berries.
|
asparagus sour cream fresh raspberry salt white pepper
|
208,119 |
Brussels Sprouts Vinaigrette
|
Wash and cut an X into the bottom of all the Brussels sprouts. Fill a large saucepan 1/4 full of water. Bring to boiling. Steam sprouts in a steamer basket until tender but still firm about 5-8 minutes. For the vinaigrette: In a small bowl whisk vinegar mustard maple syrup walnut oil nutmeg and salt and pepper together. Taste and adjust as necessary. Set aside. Drain the warm Brussels sprouts and place in a serving bowl. Toss with the vinaigrette. Serve garnished with the toasted chopped walnuts. You don't have to toast the walnuts if you don't want to :).
|
fresh Brussels sprouts sherry wine vinegar mustard maple syrup walnut oil fresh nutmeg walnuts
|
375,259 |
Old-Fashioned Mashed Potatoes
|
Place the potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender; drain. Combine the milk butter salt and pepper in a large bowl. Add potato; let stand for 5 minutes or until butter melts. Beat the potato mixture with a mixer at high speed until smooth.
|
baking potatoes 2% low-fat milk butter salt ground black pepper
|
494,974 |
Soy Squid Stirfry
|
1. Pre-heat skillet or Wok to medium to high heat. 2. lightly spray skillet and cook squid rings for approximately 7-8 Minutes. 3. Add one minute Stir Fry mix and cook until mix begins to soften. 4. Add soy sauce mix and cover for 3-4 Minutes. 5. Re introduce squid and Slim noodles mix together cover and cook for 3-4 minutes. 6. Remove from heat and serve.
|
squid rings soy sauce
|
537,751 |
Barbecue Meatloaf
|
Preheat oven to 350 F and line a baking sheet with parchment paper. Combine the beef pork bread crumbs barbecue sauce egg onion bell pepper garlic powder salt and pepper together in a bowl. Transfer the mixture to the prepared sheet pan and shape by hand into a loaf about 8x4 inches. Whisk together the sauce ingredients and set aside 3 tablespoons. Brush the remaining sauce over the top of the meatloaf. Bake for 1 hour. Remove the meatloaf and brush the reserved sauce on top. Bake for 15-20 more minutes.
|
ground beef ground pork barbecue sauce egg onion green bell pepper salt pepper garlic powder barbecue sauce yellow mustard brown sugar vinegar
|
174,584 |
Easy Ham Casserole
|
Mix hashbrowns ham cheese and onion. In a separate bowl combine Miracle Whip milk and pepper. Add to hashbrown mixture and mix lightly. Spoon into lightly greased 1 quart casserole dish. Combine crumbs and butter and sprinkle over hashbrown mix. Bake at 350F for 40 minutes.
|
frozen hash browns ham cheddar cheese onion Miracle Whip milk pepper margarine
|
60,106 |
Kazan Dibi (Caramelized Milk Pudding)
|
Grease bottom of a baking pan of 25 x 30x 3 (9x13 x 1 1/2 inch). Sprinkle with sugar. Put baking pan in hot oven until sugar turns a light caramel colour take out of oven set aside. Combine flour cornflour and milk in a saucepan. Cook over low heat for 10 minutes or until thickened stirring constantly in rotary fashion with a wooden spoon. Stir in sugar blending well. Simmer for 1 minute over low heat stirring gently and constantly. Remove from heat. Add vanilla; stir well. Spread into baking pan. Bake in a moderately hot oven for 15-20 minutes. Remove from oven. Place in a cold water bath. Let stand for 10 minutes. Remove from water bath; chill. Dust with cinnamon when ready (optional).
|
butter sugar flour cornflour milk sugar vanilla cinnamon
|
267,312 |
Roast Pork With Mustard Herb Coating
|
Preheat oven to 375°F. Combine mustard garlic herbs oil and vinegar. Season pork roast with salt and pepper. Spread the mustard mixture over the whole roast. Put the roast on a rack in a baking dish. Roast about 1 hour (see note above) or until thermometer registers 150°F. Put on a platter cover with foil and let rest 15 minutes.
|
Dijon mustard garlic cloves bay leaves olive oil fresh rosemary
|
127,250 |
The Best Chicken Salad
|
combine all ingridients. chill for about an hour (long enough for a hot shower and a glass of merlot). ***either serve as is or in a wrap with cheese or it is also very good on thick sliced sourdough.
|
grape tomatoes granny smith apple red onion mayonnaise
|
414,684 |
Toxic Waste
|
Mix over ice and enjoy! This is a great made in a camping water or juice cooler!
|
vodka blue curacao ginger ale
|
85,513 |
Special Pork Tourtiere
|
Combine pork water onion garlic apple raisins apricots and seasonings in pan. Bring to a boil. then simmer uncovered until liquid has evaporated (45 min) Stir often. Remove from heat stir in bread crumbs and cool to room temperature. When filling is cooled pour into two unbaked pie shells cover brush top shell with milk Place pies in 400°F preheated oven for 10 minute. Reduce heat to 350°F for 25- 35 minutes. Pies freeze well.
|
ground pork water onions garlic cloves apples unsweetened applesauce raisins dried sage salt mace dried thyme dry mustard allspice nutmeg pepper
|
57,622 |
Heavenly Onion Casserole
|
Preheat oven to 375 degrees. Melt butter over medium heat and saute onions and mushrooms until soft. Place in 12x7 baking dish. Sprinkle shredded swiss cheese on top. Combine soup evaporated milk and soy sauce mixing well. Pour over cheese and onions. Place french bread on top and cover with swiss cheese slices. Cover and refrigerate 4 hours or overnight. Bake loosely covered for 30 minutes then uncover and bake another 15-20 minutes. Let stand for 10 minutes before serving.
|
butter onions fresh mushrooms swiss cheese evaporated milk soy sauce swiss cheese
|
399,469 |
Banana Bread
|
Preheat oven to 350 degrees. Mix flour baking soda and salt in mixing bowl. In another bowl mix margarine eggs and sugar. To sugar mixture add bananas vanilla water and lemon flavoring. Beat together and add small amounts of flour mixture until completely mixed. Grease 2 loaf pans. Bake for 45 minutes to an hour until center is cooked.
|
flour baking soda salt margarine eggs sugar bananas vanilla water
|
289,931 |
Cream Soup Base
|
To reconstitute for 1 can soup add 1/3 cup mix with 1 1/4 cups water. You can add celery or broccoli for \"cream of\" and even mushroom soup. Heat until thick as soup. Mix very thoroughly and store in a cool dry place.
|
non-fat powdered milk basil thyme chicken bouillon cornstarch pepper
|
425,703 |
Greek Yogurt With Honey and Walnuts
|
ix yogurt and vanilla. In 4 glasses alternate layers of yogurt then walnuts then honey. Start with yogurt end with honey.
|
plain yogurt vanilla walnuts honey
|
522,252 |
Taco Roll Ups
|
Spray counter lightly with non-stick cooking spray. Combine rolls and roll into an 18x12-inch rectangle. Cover with plastic wrap and let rest. Brown ground beef drain and add taco seasoning and water. Simmer for 2 or 3 minutes. Cool slightly. Remove wrap from dough and spread evenly with meat mixture. Sprinkle cheese evenly over top of meat. Starting with a long edge roll dough tightly . Cut into 18 1-inch slices. Place cut side down on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise about 45 minutes. Remove wrap and bake at 375°F 10-12 minutes. Serve warm topped with desired toppings.
|
lean ground beef water cheese chopped tomato
|
297,417 |
Roasted Red Pepper Hummus
|
roast red pepper and peel off burnt skin. add all ingredients (except praprika) into blender. mix until smooth. sprinkle praprika ontop and serve.
|
chickpeas tahini salt pepper lemon juice garlic cloves cumin cayenne pepper paprika
|
186,720 |
Marinated Walla Walla Sweet and Red Onion Rings
|
Put all ingredients except onions in a saucepan (non-aluminium) cover and simmer for 10 minutes. Separate onions into rings. Place in an oblong baking pan (glass or non-aluminium) or large casserole. Pour hot liquid over onions. Cover and chill at least 4 hours. Drain and serve.
|
white vinegar water sugar cinnamon stick salt whole cloves ground allspice red onion
|
279,752 |
Baked Apples
|
Cut a slice from the top of each apple. Core the apples. Carefully remove the apple pulp leaving a shell approximately 1/2-in. thick. Chop the pulp and mix with granola and brown sugar. Spoon mixture into apple shells. Bake covered for 25 minutes and 400 degrees. Uncover and bake 10-15 minutes more. Serve with sour cream or yogurt.
|
cooking apples granola cereal brown sugar sour cream yogurt
|
104,686 |
Cheese Ball
|
Set the cream cheese out for 30 minutes before preparing so it will soften. In a large bowl combine all ingredients except pecans. Stir well to combine. Shape mixture into a ball or log with your hands. Dump pecans onto a piece of wax paper or aluminum foil and roll ball or log in them until well covered. Refrigerate or serve immeadiately.
|
cream cheese cheddar cheese Worcestershire sauce pecans
|
326,304 |
Deep Throat (Shooter)
|
Pour Kahlua and vodka into a shot glass. Top with whipped cream.
|
Kahlua vodka
|
179,764 |
Healthier Ramen
|
Cook vermicelli in a pot of boiling lightly salted water for about 9-10 minutes. While pasta is cooking mix the seasonings together. Bring 2 cups water to a boil and mix in the seasonings stirring until seasonings are dissolved. Drain pasta and add to seasoned water. Note: Turmeric gives the broth its yellow color and has powerful anti-inflammatory and antioxidant properties. It is used in curry seasoning mixtures and has little taste unless used in large quantities. It is recommended that we eat turmeric in small quantities.
|
instant chicken bouillon granules garlic powder onion powder Chinese five spice powder ground cumin ground coriander ground cardamom ground turmeric sugar celery seed water
|
528,978 |
Smooth Cranberry Sauce
|
Rinse berries in cold water. Sort through and pick out any that are split shriveled or not ripe -- meaning they're much lighter in color than the rest. Mix the sugar and water in a pan and stir then put on high heat until it comes to a boil. Add the berries and stir then bring back to a boil. Reduce heat and simmer stirring occasionally until the berries start to pop. Pour the cooked berries into a colander. Press everything through with a large spoon or the bottom of a glass. (Alternatively process through a food mill.) Stir gently and refrigerate until set.
|
cranberries sugar water
|
539,577 |
Gluten Free Chocolate Crinkle Cookies
|
In large bowl whisk together sugars oil and vanilla until well mixed. Add eggs one at a time micing until just blended making sure not to overmix. Next stir in cocoa powder GF flour baking powder and salt until just combined then fold in 1/2 cup chocolate chips. Cover and chill for at least 3 hours to overnight. When you're ready to bake remove from fridge and preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats. Add the powdered suagr to a bowl. Using a tablespoon measure scoop a little of the cookie dough and roll it quickly in your hands to form a ball. Add the balls to the bowl with the powdered suagr and roll around to coat completely. Place coated cookie balls on prepared baking sheet about 2 inches apart. Bake for 15 - 20 minutes depending on the size of your cookies. (Cookies start to smell when they are almost done but you can also press one gently and if there is very little indentation form your finger they are done.). Remove finshed cookies fron the oven and let col in baking sheet slightly before placing on a cooling rack to cool completely before serving.
|
white sugar brown sugar vanilla cocoa powder eggs flour salt chocolate chips baking powder icing sugar
|
438,386 |
Beef Strips With Zucchini and Tomatoes
|
In electric skillet or frying pan brown beef strips (can use pam spray i did not use). when browned add seasonings. add canned zucchini and tomatoes. simmer ( i left mine for 30 minutes in electric skillet) can be put on low and left to simmer only melds flavors. stir occasionally. meanwhile cook egg noodles according to package directions. add small amount of water to beef mixture if needed. drain egg noodles. serve beef mixture over egg noodles with juice.
|
zucchini diced tomatoes garlic salt water wine
|
263,281 |
Sugar Free Pistachio Jello Salad
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In a large Bowl empty the pudding mixes into a bowl. Add the entire tub of Cool Whip to the Pudding and stir and mix in well. Add the marshmallows and shredded coconut and stir them in as well. You could add the bananas now but they do brown some so to keep them looking fresh I will add them just before the jello will be served. Put saran wrap over the bowl and put in the fridge and chill for at least 3 hours. You may want to stir the jello again before you serve it just to incorperate the ingredients again.
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sugar-free instant pistachio pudding bananas miniature marshmallows
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334,584 |
Tomato and Leek Frittata (Sbd Phase 1)
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Preheat oven to 350°F Warm oil in 10\" ovenproof nonstick skillet over medium heat. Add leeks; cook 8 minutes until softened stirring. Reduce heat to medium-low. In a medium bowl whisk together eggs fresh thyme leaves milk salt and pepper. Stir in cheese. Pour over leek mixture in skillet. Gently lift up leek mixture to coat bottom of pan. Arrange tomato slices in overlapping pattern on top. Sprinkle dried oregano over all. Cook 8 minutes until sides are set but mixture is still loose on top. Transfer skillet to oven and cook 10 minutes until center is cooked through and tomatoes are lightly browned. Remove from oven; run a rubber spatula around edges and underneath to loosen frittata from skillet. Slide onto serving platter. Cut into wedges.
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extra virgin olive oil leeks fresh thyme leave eggs nonfat milk white cheddar cheese tomatoes dried oregano
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