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314,929 |
Baked Barley-Almond Pilaf With Kale
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Preheat oven to 350ºF. In a large oven-proof skillet or Dutch oven heat oil over medium heat. Add onion and cook for about five minutes or until onion is tender. Stir in barley and cook one minute stirring to coat. Add tomato paste chili powder salt and pepper. Add the kale stirring for 5 to 7 minutes or until kale begins to shrink. Add water and bring to a boil. Cover and transfer to oven. Bake 45 minutes or until barley is tender and most of the water is absorbed. Adjust seasonings to taste and stir in the almonds.
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purple onion pearl barley tomato paste chili powder sea salt ground pepper kale water
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405,592 |
Sauerkraut - Different but Delicious
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Drain sauerkraut in colander but SAVE THE JUICE! Rinse sauerkraut with cold water then squeeze the water out with your hands set aside. Fry the hamburger break it up and brown it lightly with the onion and mushrooms. Make sure to drain the grease. When meat is browned and the onion is soft add the steak sauce and 1 full can of water. Add the beef boullion cubes and boil for 5 minutes. Make sure the boullion cubes are completely dissolved. Put sauerkraut and meat mixture together in a casserole dish. Mix well. Bake uncovered at 350 for 1 to 1.5 hours. After 45 minutes add some of the sauerkraut juice (I usually use about 1/2 cup) to keep it juicy and make it tangy.
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sauerkraut hamburger onion mushrooms water beef bouillon cubes
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218,427 |
Pasta Cleanacabinet
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Cook angel hair pasta according to directions on package. Mix in two cans of 98% fat free cream of chicken soup stir til blended. Spray casserole dish with fat free margarine place one half of pasta/cream of chicken blend in the bottom of the dish. Cover this layer with the fat free cheddar cheese and then crumble 8 of the Ritz crackers over this layer of cheese spray a light coat of fat free margarine over the layer of crackers. On top of this layer the rest of the pasta and sprinkle over the top with the Italian Seasoning fresh ground red pepper and oregano then the remaining 8 crumbled Ritz crackers. Spray another light coat of the fat free margarine and cover with the four slices of fat free American cheese. Bake at 375 degrees for approximately 30 minutes for a quick and easy very tasty main course.
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angel hair pasta fat-free cheddar cheese oregano fat-free American cheese
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514,688 |
Easy Creamy Broccoli Soup #SP5
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ash broccoli. Mince onion and cook in 4 cups water with the bouillon. Cut broccoli into bite sized pieces--peel stems and dice cut flowerettes into small pieces--add to broth. Boil until tender. Add mashed potatoes and stir until warmed. Garnish with cheese if desired.
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broccoli onion bouillon cubes cheese
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391,956 |
Peachtree Martini
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Mix over ice in a cocktail shaker. Strain into a chilled martini glass.
|
odka
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271,482 |
Oven Baked Cheez-It Chicken Tenders
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Preheat oven to 350°F. Line a cookie sheet with aluminum foil (or silpat if you have it). Place the Cheez-it’s in a zip-lock baggie and give it to your kid to play catch touch football whatever. Smack the back a few times with a rolling pin… get the cheese-it’s crushed but don’t worry if there are some larger pieces. Pour into a shallow bowl or plate. Crack the eggs into a bowl and add the water. Whisk together until combined well. (something else your child can do!). Dip the chicken in the egg mixture then roll around in the crushed Cheez-it’s (kids love this part!) Place on the cookie sheet continue until all the chicken is coated. Lightly spray all coated chicken with the cooking spray. Bake at 350°F about 15 -20 minutes (start checking the smaller ones after 10 minutes. I always pull them out as they get cooked through so that the smallest isn’t incinerated by the time the largest piece is done cooking).
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eggs water
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77,344 |
Easy No-Bake Cherry Fluff Dessert
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Combine all ingredients in a large bowl; mix well. Chill overnight before serving. Spoon into serving dishes.
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Cool Whip Topping crushed pineapple cherry pie filling sweetened condensed milk flaked coconut pecans
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328,934 |
Red Tomato Chutney
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For the Spiced Vinegar:. Mix together al the spices and salt in a saucepan. Add 1/2 cup of vinegar and bring to a boil. Boil for 2 minutes. Add the remaining vinegar and boil for another 3 minutes. Strain and cool. For the Chutney:. Peel and chop the tomatoes. Chop the onions and mix with the tomatoes. Peel the apples and remove the cores. Chop coarsely. Mix together the apples both raisins sugar salt mustard and vinegar in a saucepan and bring to a boil. Add the tomatoes and onions and simmer for 1 hour or until thick. Stir frequently. Pour into warm sterilized jars and seal. Keep for a couple of days before using.
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tomatoes onion cooking apple raisins sultana raisin brown sugar coarse salt dry mustard vinegar peppercorn mace clove bay leaves fresh ginger mustard seeds whole allspice cinnamon stick celery seeds salt malt vinegar
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120,486 |
Sweet Potato Crisps
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Preheat oven to 450 degrees. Scrub potatoes well and cut in 1/8 inch slices. Coat a non-stick baking sheet with walnut oil and arrange potato slices on it. (I needed to use a second cookie sheet). Combine the seasonings. Sprinkle potatoes with half of the seasonings. Bake 10 minutes. Using a large spatula turn sprinkle with remaining seasonings and bake 10 minutes more until crisp. Serve immediately.
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sweet potatoes walnut oil onion powder garlic powder pepper chili powder Hungarian paprika
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49,721 |
Killer Blue Cheese Dressing
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Crush garlic clove and dice. Whisk all spices together in the red wine vinegar; add sour cream then mayo and then buttermilk. Then add the crumbled cheese. Whisk till mixed. Make sure you leave healthy sized chunks of cheese so your friends get that little surprise. (serving size nutritional value based on 2 TBSP serving).
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garlic clove dry mustard ground black pepper white pepper red wine vinegar Worcestershire sauce Tabasco sauce sour cream mayonnaise buttermilk blue cheese
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225,959 |
Lemon Meringue Pie
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Line pie pan with pastry prick bottom cook in hot oven on 180-200° Celsius. In saucepan combine cornstarch flour sugar and salt. Mixing well gradually add water stirring until smooth. Over medium heat bring to boil stirring occasionally boil 1 minute until shiny and translucent. Quickly stir some of hot mixture into beaten egg yolks. Pour back into hot mixture stir to blend. Return to heat cook over LOW heat 5 minutes stirring occasionally. Remove from heat; stir in lemon juice and butter. Pour into pie shell. Meringue: Make meringue in medium bowl. Beat egg whites with cream of tartar until frothy. Gradually beat in sugar a little at a time. Beat until stiff peaks form. Spread meringue over cooled lemon pie carefully sealing to edge of crust. Bake in preheated oven 7-9 minutes or until meringue is golden brown. Let cool -- serve.
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cornstarch plain flour white sugar salt lemon juice butter water cream of tartar sugar
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356,731 |
Filipino Shrimp in Coconut Milk
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Rice: 2 cups water to 1 cup rice. In a pot boil lower temperature to low until there is no more water (approx 40 minutes). Keep covered the entire time you may look inside to see when it is cooked. Stir with a fork when cooked. If you start cooking the rice before doing any of the rest it should be done at the same time as the rest. Peel and cut sweet potato into strips (like thin fries). Peeling takes a while so set a little time before apart. Cut other vegetables into strips as well. Slice up ginger and garlic remembering to take off all the skin. In a wok heat 6 tbsp of oil over medium high . (This may seem like a lot of oil but there 1 sweet potato makes a lot of fries.) Add sweet potato stir fry until soft NOT MUSHY. Set aside on paper towel to absorb excess oil. Keep the oil and fry ginger and garlic until lightly golden. Add shrimp and fry quickly until pink. Add a bit more oil if necessary. SHRIMP COOKS VERY QUICKLY SO DON'T OVERDO IT. Unless you want chewing gum in your meal --. Once the shrimp is pink add coconut milk fish sauce and remaining vegetables. Boil simmer until vegetables are cooked again DO NO OVERCOOK. It's important to keep a slight crunch to the vegetables. Serve over rice with sweet potato season generously with lemon.
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shrimp sweet potato carrots bell peppers coconut milk water ginger garlic fish sauce lemon white rice water
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417,258 |
Tex-Mex Turkey Spinach Burgers
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Cook spinach according to package directions. Drain and squeeze out excess moisture. Cool slightly. In a mixing bowl combine turkey cooked spinach egg breadcrumbs cilantro onions salsa oregano paprika salt and pepper. Mix thoroughly. Shape mixture into 6 patties. In a large nonstick skillet heat oil over medium-high heat. Add burgers and cook for 15 minutes turning twice until interior temperature registers 175F or until pinkness disappears. A few minutes before end of cooking time top each burger with cheese and a spoonful of salsa. (Cheese will melt slightly). Serve burgers on toasted buns with condiments or as part of a meal with vegetables. OVEN ROASTING: Place prepared burgers on a parchment-lined baking sheet. Roast in a preheated 425F oven for 20 minutes or until pinkness disappears. Top each burger with cheese and a teaspoon of salsa as soon as removed from the oven. The heat will melt the cheese.
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spinach ground turkey egg fresh cilantro parsley green onions salsa ketchup oregano flakes ground cumin chili powder salt pepper monterey jack cheese cheddar cheese salsa
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212,398 |
Italian Panini
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Cut roll open. Brush outside of roll with olive oil. Brush both sides of inside with italian dressing. Cut cheese in half add the 4 halves to the bread. Add the remaining ingredients in order listed. Cut in half. Grill in your panini press or George Foreman grill. Enjoy.
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olive oil provolone cheese deli ham tomatoes
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283,749 |
Pineapple-Ginger-Limeade Cooler
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Bring the first 5 ingredients to a boil stirring until sugar dissolves. Decrease heat and simmer 8 minutes. Remove from heat; let stand 1 hour. Pour pineapple mixture through a wire-mesh strainer into a big pitcher discarding ginger. Stir in lime rind and rum. Serve over crushed ice.
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sugar water fresh lime juice fresh ginger lime rind light rum
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76,114 |
Shrimp and Crab Dip
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Use a 2 qt saucepan to melt your butter; add onions and parsley. Then Saute vegetables add soup crabmeat shrimp salt pepper Worc sauce and Tabasco. Heat to boiling; reduce heat and simmer for at least 30 minutes. Serve with chips.
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parsley green onion top butter Worcestershire sauce salt pepper Tabasco sauce shrimp
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172,693 |
I Can Cook Yan's Velvet Corn Soup
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Boil broth in a 3 quart pot. Add shrimp ham water chestnuts corn sesame oil salt and pepper and return to a boil. Add cornstarch solution and cook stirring until soup boils and thickens. Remove from heat and slowly drizzle in egg whites stirring constantly. Sprinkle with green onion.
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chicken broth shrimp ham water chestnut salt white pepper cornstarch green onion
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231,657 |
Delicious Lemon Coconut Self-Saucing Pudding
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Preheat oven to 180'c grease well an ovenproof dish. Sift flour with a pinch of salt. Cream butter and castor sugar until light and fluffy. Beat in egg rind and coconut. Add milk and flour alternatively. Pour into the ovenproof dish. SAUCE. Combine sugar and milk powder sprinkle over batter in dish. Pour over the boiling water lemon juice and rum. Bake 45-50 minutes until golden and a squewer comes out clean. Serve with icecream and cream.
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caster sugar butter egg lemon rind of self raising flour coconut milk caster sugar coconut milk powder boiling water rum
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126,538 |
Strawberry Rhubarb Crisp
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In large bowl combine rhubarb strawberries sugar 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish. In another bowl combine remaining 1 cup flour with brown sugar oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently. Bake at 350 degrees for 35-40 minutes in preheated oven.
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rhubarb strawberries sugar flour cinnamon brown sugar old fashioned oats nutmeg butter
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352,921 |
Bite-Size Chocolate Banana Chip Muffins
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Preheat oven to 375 degrees Fahrenheit (190 Celcius). Butter/spray nonstick miniature muffin pans or line with paper liners. In a large bowl combine all-purpose flour whole wheat flour baking powder baking soda and salt. In another bowl whisk together sugar and cocoa; whisk in egg milk bananas and melted butter. Pour over dry ingredients and sprinkle with chocolate chips; stir until just moistened. Spoon into prepared muffin pans mounding as necessary to fill 24 deep cups or 36 shallow cups (I used a very small muffin tin and was able to get 48 muffins out of one batch). Bake in batches as necessary for 15 to 18 minutes or until tops are firm to the touch. Let cool in pan for 5 minutes. Transfer to rack to cool completely.
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all-purpose flour whole wheat flour baking powder baking soda salt granulated sugar egg milk banana butter
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457,285 |
Poires Belle-Helene
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Poach pears and allow to cool. Cut them in half core them and leave the stems intact. For serving scoop ice cream into a large bowl or large wine or brandy glass. Place one pear half (artfully) on top of the ice cream scoop. Top with warm Somebody's Mother's Chocolate Sauce.
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red wine lemon vanilla bean sugar bosc pears raspberry ice cream vanilla ice cream
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491,963 |
Spicy Pumpkin Bread
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Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl and stir well with a whisk until smooth. Add to flour mixture stirring just until moist. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray and sprinkle with walnuts. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.
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all-purpose flour baking powder ground allspice ground cinnamon ground nutmeg salt baking soda ground cloves brown sugar nonfat milk vanilla extract eggs pumpkin walnuts
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227,356 |
Fettuccine With Spinach and Feta Cheese
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Thaw and squeeze the spinach. The tomato halves should NOT BE OIL PACKED. In large pot of boling water cook the fettuccine until just tender. Drain well. Meanwhile in saucepan bring broth [your choice] spinach tomatoes and garlic to a boil over high heat. Reduce simmer cover and cook until spinach is warmed through about 5 minutes. Stir in ricotta and pepper. Cook until warmed thru about a minute. Transfer to a large bowl. Add pasta and feta. Toss to combine. Divide into serving bowls and serve. For Vegetarian use the meatless broth option. Chicken broth is NOT meatless.
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fettuccine reduced-sodium chicken broth frozen chopped spinach sun-dried tomato garlic clove part-skim ricotta cheese fresh ground pepper feta cheese
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111,362 |
Badische Schupfnudeln (Spaetzle)
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Boil the potatoes in their jackets for 25-30 minutes. Peel the potatoes and put them on a lightly floured board. Mash them with a rolling pin. (You can also use a potato masher). Add flour egg parsley salt and nutmeg. Knead well to form a smooth dough. Roll out the dough to about 1 cm thick or to the thickness of your thumb. Cut flattened dough into thin strips of 5 cm long. Gently roll out the strips or stretch them until the ends taper. Leave aside for 15 minutes. (Alternatively you can immediately toss the noodles into boiling water. Remove them when they rise to the surface). Heat lard in a pan and fry the noodles till golden brown. Serve with roast pork racks of lamb sauerkraut or any cabbage dish.
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potatoes flour salt egg nutmeg parsley
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57,038 |
Fat-Free Chocolate Mocha Cake
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Preheat oven to 350 degrees F. Spray a 9 inch square pan with nonstick spray. Combine dry ingredients in a large bowl. In a small bowl whisk wet ingredients together. Blend well. Add liquids to dry ingredients whisking until smooth. Bake 35-40 minutes or until done. Cool completely. Frost if desired.
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flour sugar baking soda baking powder salt coffee skim milk corn syrup
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24,478 |
"Marijuana" Vinegar
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Mix the herbs and vinegar together in a jar. Seal and leave in a warm place for 2 weeks shaking often. Strain the vinegar through cheesecloth and then through coffee filter paper. Pour into sterilised bottles and add 2-3 sprigs of fresh herb to each bottle. Seal with acid-proof lids or bottle tops.
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fresh herbs cider vinegar fresh herb
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449,836 |
Grape Leaves With Rice and Pine Nut Filling
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Separate the grape leaves and rinse them under cold running water. Soak the leaves in cold water while the rice cooks and cools. Heat a medium saucepan over medium heat and add 1/4 cup extra-virgin olive oil. When the oil is hot add in the onion and saute until it is soft. Add in pine nuts raw rice and currants; cook stirring for 2-3 minutes. Add in parsley chives tarragon fennel greens lemon zest salt cardamom cinnamon and 2 cups of chicken stock and bring to a simmer; do not stir. Cover decrease heat and let the rice cook until it is tender and the liquid has been absorbed about 20 minutes. Remove the rice from the heat fluff it with a fork and transfer it to a large bowl to cool. Drain the grape leaves and lay them out on a towel to dry. Working with one leaf at a time place a rounded teaspoonful (don't overstuff) of the rice filling at the base of the leaf where it connects to the stem. Cover the filling with the tail end of the leaf and roll it. Fold the sides of the leaf to the center to enclose the filling and roll up the package. Finish with the seam on the bottom; repeat to roll the remaining grape leaves. Line the bottom of a 3-quart saucepan with the grape leaves that have ripped or torn. Place a layer of rolls in the pan drizzle a little of the lemon juice on top and lay a few grape leaves over them to cover. Continue to layer the rolls in the pan. Top with more ripped or torn grape leaves to cover. Pour the olive oil remaining 3/4 cup chicken stock and remaining lemon juice into pan cover and place the pan over medium heat. Braise for about 45 minutes at a bare simmer. Remove the pan from the heat and let cool until the rolls are easily handled. Arrange the grape leaves on a tray and garnish with sliced lemon. Serve warm or at room temperature. Make ahead: the stuffed grape leaves can be kept covered and refrigerated for 3 days.
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grape leaves olive oil onion pine nuts currants raisins fresh Italian parsley fresh chives fresh tarragon greens lemon zest salt ground cardamom ground cinnamon fresh lemon juice olive oil lemon
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27,323 |
Easy Potato Rolls
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In a large bowl cream sugar& shortening. Add potatoes salt and eggs. In a small bowl dissolve yeast in 2/3 cups warm water; add to creamed mixture. Beat in 2 cups flour & remaining water. Add enough remaining flour to form a soft dough. Shape into ball. (Don't knead) Put in greased bowl and turn to grease top. Cover and rise 1 hour. Punch down. Divide into 3 parts. Shape each part into 15 balls and put into 3 pans. Cover and let rise for 30 minutes. Bake at 375° for 20-25 minutes. Remove from pans and cool on wire racks. (I use instant mashed potatoes prepared). May be frozen. I also make them earlier than needed and cook them only until firm so I can finish cooking them just before my meal.
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sugar shortening mashed potatoes salt eggs water plain flour
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343,082 |
Cream Cheese Braids
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For the dough dissolve the yeast in the water in a small bowl. In large mixing bowl cream butter sugar salt and eggs until well combined. Add the yeast mixture to the bowl and mix well. Add half of the sour cream and 1/2 of the flour at a time to the mixer. Cover dough and refrigerate overnight. For the filling combine all ingredients until smooth. Divide the dough into 6 even balls. Roll out each ball into about an 8x12 inch rectangle on lightly floured surface. Spread one-sixth of the filling among the six dough rectangles down the center of the roll. Roll the rectangles jelly roll style beginning at the long side. Pinch edges together and fold ends under slightly. Place the rolls seam side down on greased baking sheets. I can fit two rolls on each cookie sheet. Slit each roll at 2-inch intervals to resemble braid. Cover and let rise for 1 hour in a warm area. The dough should double. Bake at 375 degrees for about 15 minutes. Meanwhile prepare glaze by combing all ingredients. While warm spread the braids with the glaze.
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butter margarine granulated sugar salt eggs dry yeast water sour cream all-purpose flour cream cheese granulated sugar vanilla confectioners' sugar milk vanilla extract lemon juice
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260,152 |
Babzy's Candied Yams
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In a bowl mix together the topping ingredients and set aside. (Note: I'm now gluten free and make this without the flour and it turns out just fine). In a separate bowl combine remaining ingredients and place into a baking dish. Sprinkle topping over yam mixture and bake uncovered at 350 or 375 degrees for 30 minutes. Note: The dish can be assembled the day before refrigerated overnight and then baked in the oven for 30-45 minutes. *To cook the yams I bake in a 400 degree oven until soft when pierced with a fork. Place them on a foil-lined baking sheet in case they leak a bit. Cooking time depends on size of yams but for a few medium-sized yams it usually takes about an hour. Let them cool and then just pull the skin off and mash.
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sugar egg salt butter milk vanilla cinnamon butter brown sugar flour
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380,621 |
Outrageous Cookie Bars
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Melt butter in 13x9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. pour sweetened condensed milk evenly over crumbs. Sprinkle with morsels coconut and nuts; press down firmly. Bake in preheated 350F oven for 25-30 minutes or until light golden brown. Cool completely in pan on wire rack.
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butter margarine sweetened condensed milk flaked coconut walnuts
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481,401 |
Rosettes
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In a small mixing bowl beat the eggs milk sugar cinnamon and salt. Add the flour and beat until smooth. In a deep-fat fryer heat 2-1/2 inches of oil to 375 degrees. Place rosette iron in hot oil for 30 seconds. Blot iron on paper towels then dip iron in batter to 3/4 the way up the sides (do not let batter run over the top of the iron). Immediately place in hot oil; loosen rosette with fork and remove iron. Fry for 1-2 minutes on each side or until golden brown. Remove to a wire rack covered with paper towels. Repeat with remaining batter. Sprinkle with confectioners' sugar before serving.
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eggs milk sugar cinnamon salt flour confectioners' sugar
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442,966 |
Irresistible Peanut Butter Cookies
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HEAT oven to 375°F Combine peanut butter shortening brown sugar milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. COMBINE flour baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork. BAKE one baking sheet at a time 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
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brown sugar milk vanilla extract egg baking soda salt
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244,223 |
Home Style Spaghetti Pasta Sauce
|
In a large pot heat oil over med-high heat add onions garlic and mushrooms. Fry until garlic looks light brown and onions are soft. Add basil oregano celery salt and chili flakes. Stir well. Add all tomatoes and paste. Add sugar garlic salt and salt. Stir well bring to a boil cover partially(leave steam gap). Reduce heat to minute simmer for 4-6 hours Stirring every 15-30 minutes. Serve with your favourite pasta and fresh parmesan cheese.
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olive oil onion garlic cloves mushroom basil oregano sugar salt tomatoes tomato paste
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357,430 |
Sautéed Beef in Paprika Cream Sauce
|
Cut beef into strips about 1/2 inch X 2 inches long. Season with salt pepper and paprika. Heat 1 tablespoon butter in a skillet over medium heat. Add onions and peppers and season with salt and pepper. Cook about 5 minutes stirring often. Meanwhile heat the remaining butter in another skillet over high heat. Add beef strips and cook about 2 minutes stirring and turning to cook evenly. remove meat and set aside. Add sautéed peppers. Add wine and cook 1 minute stirring and scraping to incorporate any brown bits into the sauce. Add cream bring to a boil and cook over hight heat about 4 or 5 minutes. Return meat and any surrounding juices stir and serve.
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paprika butter onion green bell peppers red bell peppers dry white wine heavy cream
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432,256 |
Low Fat Blueberry Muffins
|
Place oven rack in top 1/3 of oven. Pre-heat to 400. Line 12 muffin cups with liners and lightly spray liners with nonstick spray. Sift together flour baking powder and salt. Set aside. Beat margarine at medium speed with mixer until creamy. Gradually add Splenda and honey beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk beginning and ending with flour. Beat at low speed until blended after each addition. Fold in blueberries. Spoon batter evenly into paper-lined muffin cups. Bake 20-22 minutes or until golden brown. Remove from pan immediately and cool on wire rack.
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flour baking powder salt light margarine artificial sweetener honey eggs vanilla 1% low-fat milk blueberries
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224,472 |
Sauteed Brussels Sprouts
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Trim outer leaves and hard stems from sprouts; cut in half lengthwise. Thinly slice sprouts crosswise. Coarsely chop mango slices. Melt margarine in pan over med-high heat. Add sprouts and mango. Drizzle with water then syrup. Sprinkle with salt and pepper. Stir often until sprouts are just wilted or done as you like. Stir in lime juice. Remove from heat. Adjust seasoning if required.
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Brussels sprouts dried mango margarine water maple syrup salt pepper lime juice
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51,894 |
Southern Sausage Gravy and Biscuits
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Place flour into a dry non-stick frying pan over medium heat and cook until light brown. Stir continually to prevent flour from burning. Pour into a glass bowl and set aside to be used later. (Browing the flour will keep it from lumping when added later) Cut bacon into 1/2\" pieces and place into large pot or Dutch oven. Fry bacon until crispy. Pinch sausage into small pieces and add to bacon. Continue frying until sausage is completely cooked. Add sage and butter and stir in completely until butter is melted. Add browned flour a few tablespoons at a time and stir until liquid becomes pasty (you may not need all of the flour). Pour in milk slowly bring to a slow boil and contiue stirring until gravy thickens. Add black pepper to taste. You may also add a pinch or two of crushed red pepper flakes if you want the gravy to be more zippy. Serve over buttermilk biscuits prepared per package instructions.
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bacon rubbed sage real butter flour black pepper
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494,218 |
Prosciutto & Smoked Cheddar Panini
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On four slices of bread layer a slice of cheese a slice of prosciutto and a second slice of cheese. Top with remaining bread. Lightly brush both sides of sandwiches with oil. Cook in a panini maker or indoor grill until bread is toasted and cheese is melted.
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smoked cheddar cheese prosciutto olive oil
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321,026 |
Hot Clam Dip
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In a large frying pan simmer all ingredients except the bread crumbs. Add Italian bread crumbs. Put in a small baking dish and coat top with mozzarella or swiss cheese. Sprinkle with paprika and parmesan cheese. Bake 15 minute at 400 degrees COVERED.
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butter onion oregano Tabasco sauce parsley minced clams lemon juice
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472,220 |
America's Home Cooking Candybar Cookies
|
Unwrap Mini Candy bars. Preheat oven to 350 degrees. Mix both sugars and then add in margarine and peanut butter. Add vanilla and egg mixing well. Combine flour baking powder baking soda and salt. Add to cookie dough and mix. (It should be the consistency of clay or playdough at this point). Divide dough into 10 pieces and place 1 candy bar into each piece ensuring the candy bar is completely enclosed and sealed inches Put 5 balls on a parchment covered baking sheet and bake for 13-16 minutes. Cool completely on wire racks. Note- You can use Milky Way bars also. If you want to make cookie pops insert a popsicle stick into each candy bar before encasing it in the cookie dough.
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brown sugar sugar margarine peanut butter vanilla egg flour baking powder baking soda salt
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265,104 |
Romano Chicken Supreme
|
In a large skillet coated with cooking spray brown chicken on both sides over medium heat. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray; sprinkle with salt. In the same skillet saute the mushrooms lemon juice garlic and basil in butter. Stir in the broth and orange juice; bring to a boil. Reduce heat; simmer uncovered for 2-3 minutes or until heated through. Spoon over chicken; sprinkle with bread crumbs and cheese. Bake uncovered at 400° for 20-25 minutes or until lightly browned and chicken juices run clear.
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boneless skinless chicken breast halves salt fresh mushrooms lemon juice garlic cloves dried basil butter reduced-sodium chicken broth romano cheese
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60,488 |
Scrambled Cabbage Rolls
|
Saute the ground beef in the butter; drain off any extra fat. Add onion and garlic; saute. Add cabbage tomato sauce stewed tomatoes rice water bay leaf and salt and pepper. Stir; cover and simmer at least 1 hour. Serve with sour cream on the side so you can put desired amount on.
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ground beef butter onion garlic clove cabbage tomato sauce stewed tomatoes Minute Rice water bay leaf sour cream
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525,555 |
Roasted Vegetable and Black Bean Tacos
|
Preheat the oven to 425 degrees F. Spray a large rimmed baking sheet with nonstick spray. Add all of your vegetables to a large bowl and toss with the olive oil. Spread the veggies on the prepared baking sheet and sprinkle with salt and pepper. Roast 15 minutes stir to re-distribute roast another 15 minutes stir again and roast one more time for 15 minutes (45 minutes total). This step may be prepared ahead of schedule- just refrigerate your veggies until ready to make your tacos. In a medium skillet heat the black beans and RoTel tomatoes over low heat. In a small bowl combine the spices (cumin through pepper). Sprinkle the spices over the beans/Ro-Tel and stir to combine. Add the roasted veggies stir to combine and continue to heat until the mixture is completely warm. In a small skillet heat 1/2 inch or less of oil over medium-high. When you can flick a drop of water in the oil and get a sizzle you're ready to fry your tortillas. Place one tortilla in the hot oil and use tongs to press it down so it cooks on both sides- you only need to cook it for about 20 to 30 seconds to soften it up. Remove the tortilla to a paper-towel-lined plate. Repeat with remaining tortillas placing paper towels in between each cooked tortilla to absorb the oil. Assemble tacos: Place a scoop of the roasted veggie/black bean mixture into a tortilla and add desired fixings. Repeat with remaining ingredients. Leftovers are good for a couple of days!
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zucchini small onion red bell peppers sweet potatoes olive oil black beans rotel ground cumin garlic powder dried oregano sea salt fresh ground black pepper corn tortillas canola oil avocado Cotija cheese lettuce
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193,992 |
Cranberry-Apple Quick Bread
|
Preheat oven to 350 degrees F. Grease 8 1/2-by-4 1/2-by-2-inch loaf pan. Combine sugar oil and egg and oil. Mix well. Combine dry ingredients in a separate bowl. Add the sugar egg and oil mixture and the milk mixing just until dry ingredients are moist. Stir in cranberries apples and walnuts if using them. Spread batter in pan. Cook 60 minutes or until a toothpick inserted in the center comes out clean.
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apples sugar egg milk flour baking powder baking soda cinnamon cranberries walnuts
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43,118 |
Awesome Twice Baked Potatoes
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Cut each potato in half lengthwise. Scoop out potatoes leaving a thin shell. In a bowl mash potatoes. Add 3/4 C cheese sour cream picante sauce bacon and onions. Mix well. Spoon back into shells. Place shells on a cookie sheet and broil until nicely browned. Sprinkle with remaining 1/4 C cheese and broil until cheese is bubbly. Top with salsa to serve.
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potatoes smoked gouda cheese monterey jack cheese sour cream green onion chunky salsa
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194,852 |
Derek's Favorite Oatmeal Cookies
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Preheat oven to 350 degrees. Combine all of the ingredients in the order shown. Place on cookie sheet (smaller cookies seem to work best!) Bake for approximately 10 minutes.
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dark brown sugar butter applesauce egg flour quick-cooking oatmeal baking soda cinnamon salt vanilla
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420,879 |
Creamy Fruit Dip
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Mix all ingredients with electric mixer. Chill before serving. Serve with your favorite sliced fruit for dipping.
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light cream cheese cream cheese marshmallow cream
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317,117 |
Giant Cinnamon Apple Pancake
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Peel and slice apple about 1/8 inch thick. Over low heat in a 10 inch skillet heat up butter 1/4 cup sugar and cinnamon. Remove from heat and place apple slices in a circle overlapping them slightly until you have one large circle and one small circle in the middle. Cook over LOW heat until tender-crisp. (About 10 minutes) Meanwhile preheat oven to 400°F and beat together flour milk baking powder salt and egg yokes with a fork in a separate bowl. Beat egg whites and 1/3 cup of sugar on high speed until soft peaks form. Fold egg white mixture into egg yoke mixture and pour over cooked apples spreading it evenly. (Be sure not to move the apples around). Bake pancake for 10 minutes (or until golden brown). Carefully invert pancake onto a plate so that the apples are on top. Enjoy!
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golden delicious apple butter ground cinnamon sugar sugar flour milk baking powder salt eggs
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453,301 |
Baked Potato Frittata
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Preheat oven to 400 degrees. In bowl combine potatoes 1 tablespoons olive oil salt and pepper to taste. Transfer to baking sheet; bake stirring occasionally until tender about 30 minutes. Let cool 30 minutes. In large deep nonstick skillet over medium-high heat cook bacon until crisp about 10 minutes. Drain on paper towels DIscard fat in skillet. Crumble 2 tablespoons of cooked bacon and reserve for garnish. Increase oven temperature to 500 degrees. In large bowl whisk eggs salt pepper 1 cup cheese and 1/4 cup chives. Heat 2 teaspoons olive oil in same skillet over medium high heat. Add potatoes and diced bacon to pan; pour in egg mixture. Cook using spatula to lift cooked edges and allow uncooked eggs to flow underneath about 2 minutes then cook 4-6 minutes more. Reduce heat to medium low cover skillet and cook until eggs are set about 6 minutes. Uncover pan sprinkle with remaining cheese. Bake in pre-heated oven 4-5 minutes. Slide onto seving plate or cut in wedges and serve from skillet. Garnish with reserved bacon and chives. Serve with sour cream.
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potatoes olive oil kosher salt fresh ground black pepper bacon eggs chives fresh chives sour cream
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517,277 |
Grilled Figs With Rum-Infused Ricotta
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Heat a gas grill to medium-high. In a small saucepan bring 1/3 cup of honey to a gentle simmer and stir in butter until melted. Set aside. Combine ricotta rum and 2 tablespoons honey. Set aside. Lightly grease grates of grill. Dip figs in honey and butter mixture and grill cut side down for 2 minutes. Turn and grill and additional 1 to 2 minutes or until softened and nice grill marks form. Serve with rum-infused ricotta.
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honey unsalted butter honey ricotta cheese rum fresh figs
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160,452 |
Neapolitan Ice Cream Pie
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Using half of the ice cream scoop into crumb crust to cover; press down slightly to fill gaps. Drizzle with 1/4 cup of the ice cream topping. Scoop remaining ice cream over topping; pressing down slightly. Drizzle with remaining topping. Cover; freeze at least 4 hours or until firm. If desired serve pie with additional warm fudge ice cream topping.
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aracter(0
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189,357 |
Prawn Fettuccine in White Sauce
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Put fettucine on to boil in water with some oil and salt. Should not take long to cook. In a large frying pan saute onion garlic and spring onions until soft. Add prawns and toss through until cooked. Add white wine and stock and mix through. Add cream slowly mixing through until you get desired quantity but not too much otherwise it will taste of all cream. Add cornflour to thicken the cream sauce. Check fettucine is ready and drain if ready. Add more crushed garlic to cream sauce if you think it needs more. Add salt and pepper to taste. In a large dish add hald fettucine and half the sauce and mix through. Then add the other half of the fettucine and the other half of the sauce and mix through. Serve with grated or shaved parmesan cheese on top and warm oven baked dinner rolls.
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large shrimp spring onion garlic cloves white wine cornflour cold water olive oil fresh fettuccine fresh parmesan cheese
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311,094 |
Blueberry Bourbon Barbecue Sauce
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Heat oil in a large saucepan over medium heat. Add onion and cook stirring occasionally until tender and just starting to brown 2 to 4 minutes. Add garlic and jalapeno and cook stirring until fragrant about 30 seconds. Add bourbon increase heat to high and bring to a boil; cook until most of the liquid has evaporated about 5 minutes. Stir in blueberries ketchup vinegar brown sugar molasses and allspice; return to a boil. Reduce the heat and simmer stirring occasionally until thickened about 20 minutes.
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canola oil red onion garlic cloves Bourbon blueberries ketchup cider vinegar brown sugar molasses ground allspice
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471,953 |
Haddock and Parsley Fish Cakes
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Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain. Put all the fish in a large pan with the milk. Cover heat until just simmering then poach for 5 minutes. Drain reserving the milk. Skin and flake the fish and remove any bones. Mash the potatoes with 2 tbsp of the reserved milk. Mix with the fish and half the lemon zest parsley spring onions and capers. Season with pepper and leave to cool. Shape into 8 cakes about 2 cm thick. Put on a plate lined with clingfilm and chill for 20-25 minutes. Beat the egg with the melted butter and put in a shallow dish. Put the breadcrumbs and the flour into two separate shallow dishes. Dip the fish cakes on all sides in flour then egg then breadcrumbs. Put on a baking tray and spritz lightly with spray oil. Bake for 15-20 minutes. Mix the mayonnaise and yoghurt with the tomatoes and remaining zest spring onions parsley and capers. Put the spinach in a large frying pan with 1tbsp water and cook stirring until it wilts. Drain then serve with the fish cakes and sauce.
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potatoes milk lemon parsley spring onions capers eggs butter flour mayonnaise yoghurt sun-dried tomatoes spinach
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2,570 |
Curried Pumpkin Soup
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Melt butter or margarine in a large saucepan over medium heat. Add onion garlic curry and cumin; saute stirring often until onion is soft and fragrant. Stir in apples pumpkin broth water and sugar. Bring to a boil stirring often. Cover and reduce heat to low. Simmer for 25 minutes stirring occasionally. Puree soup in a food processor or a blender. Return soup to saucepan; reheat covered over low heat. Ladle soup into bowls and swirl a little sour cream or yogurt in the center of each bowl.
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apples butter margarine onion garlic cloves curry powder cumin pumpkin puree chicken broth water white sugar sour cream yogurt
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80,712 |
Lemon Glazed Brussels Sprouts
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Combine first 4 ingredients in large pot; cover and bring to boil over high heat. Reduce heat to medium. Cook until brussels sprouts are crisp-tender about 10 minutes stirring occasionally. Stir in lemon juice; cook uncovered until glaze coats brussles sprouts about 1 minute. Season to taste with salt and pepper. Transfer brussels sprouts to a bowl sprinkle with lemon peel and serve.
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Brussels sprouts water butter olive oil fresh lemon juice lemons rind of
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536,631 |
Rainbow Unicorn Cake
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Tools: 1 piping bag fitted with a multi-opening tip. 1 piping bag fitted with a small leaf tip. 2 piping bags each fitted with open star tips. Wooden skewer cut into 2 equal pieces plus additional wooden skewer (cut to fit if need be). To make the simple vanilla buttercream: In the bowl of a stand mixer with a paddle attachment beat the butter on high speed until it is light and fluffy about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sifted confectioners’ sugar vanilla extract and milk if using. Mix on low speed to combine the ingredients. Once the sugar is incorporated crank the mixer to high speed and beat the mixture for another 2 minutes until it has more than doubled in volume for a fluffy whipped frosting. Leftover buttercream can be stored in an airtight container in the fridge for up to 2 weeks or in the freezer for 1 month; bring it back to room temperature and rewhip in a stand mixer before using. This recipe can easily be halved or doubled. To make the vanilla swiss meringue buttercream: To ensure that the metal bowl of your stand mixer is completely clean dry and free of grease give it a quick wipe out with a halved lemon then rinse and dry it thoroughly. In the bowl of the stand mixer fitted with the whisk attachment mix the egg whites and the sugar on low to combine into a sugary slurry. Fill a medium saucepan with a few inches of water and place it on the stovetop over medium-high heat. Set the mixer bowl on top of the saucepan to create a kind of double boiler making sure the mixer bowl doesn’t touch the water. Heat the egg and sugar mixture until it reaches 160°F on a thermometer or is hot to the touch whisking occasionally. This usually takes me about 5 to 7 minutes. Carefully return the metal mixing bowl to the stand mixer with the whisk attachment in place. Now bring the mixer up to high speed and beat the mixture for 8 to 10 minutes until you’ve created medium-stiff peaks and it’s a billowy sticky cloudy meringue. Whipping the meringue will also help cool down the bowl. Swap out the whisk for the paddle attachment. Make sure your meringue has cooled sufficiently before adding the butter—the bowl shouldn’t be hot just slightly warm if that. With the mixer on low speed add the butter a few pieces at a time until all the butter is incorporated—it will look like a thick soup at this point. Add the vanilla extract if using the vanilla bean seeds along with the pinch of salt (and any small amount of gel color if so desired) then bring the speed up to medium-high and beat until a fluffy silky magical buttercream has formed about 2 to 3 minutes. If your Swiss meringue buttercream turns into a soupy disaster try placing the whole bowl in the fridge for about 5 to 10 minutes to cool it down a bit then bring it out and try whipping it again first on low speed then bringing it up to high speed. Or try adding a few more chunks of butter to the mix. If your Swiss meringue buttercream becomes a gross-looking curdled mess try lightly heating the whole bowl over a low-boiling pot of water for 1 minute just to get some heat back in there. Once it’s warmed up a teensy bit try mixing it again. You will be amazed at how a bowl of seemingly awful-looking buttercream can actually be saved and whipped back into a gorgeous fluffy satiny creamy frosting. Vanilla Swiss Meringue Buttercream will keep in an airtight container for up to 1 week in the fridge or up to 1 month in the freezer. Bring it back to room temperature and gently rewhip before using. Prepare the cake. Bake the three layers of cake according to the recipe instructions. Level fill and frost your cake using the uncolored buttercream. Fill a piping bag fitted with a multi-opening tip with about half of the uncolored buttercream. Pipe the fur. Starting at the bottom edge of the cake hold the piping bag at a 90-degree angle against the cake and squeeze in short spurts to create a line of frosting dots from bottom to top. Continue piping lines all the way around the cake nestling the lines closely together. Pipe the top of the cake in the same manner until the entire exterior is covered in fur. Place ½ cup of the remaining buttercream into a medium-sized bowl and tint it green. Fill the leaf-tipped piping bag with this buttercream. Divide the rest of the buttercream evenly between two medium-sized bowls tinting one pink and the other blue. Fill one of the star-tipped piping bags with the pink buttercream and the other with the blue. Make the fondant features. Clean and dry your hands completely. First we will make the ears. Pull off two 1½-inch balls of white fondant; shape them into triangles about ½ inch thick. Using a 1-inch ball of pink fondant form two flat triangles for the inner ears. Adhere these to the white triangles with a tiny amount of water. Insert wooden skewers into the bottoms of the ears and set aside. To make the unicorn horn pull apart 1½ inches of white fondant and roll it into a thick snake about 4 inches long. Do the same with the remaining pink fondant. Twist the white and pink fondant together then roll the twist between your hands to compress it. Shape the tip of the horn into a point then insert the additional skewer through the bottom center of the horn. Reserve two tiny bits of white fondant for the eye highlights. To make the snout use the remaining white fondant and roll out a half circle 6½ inches wide by 1½ inches high by about ? inch thick. Using a sharp paring knife or pizza roller trim to shape. With the trimmings make three little ½-inch-long U shapes; attach to the half circle with a tiny amount of water to make two nostrils and a smile. Divide the black fondant into two equal balls flattening them gently with your fingers to make ?-inch-thick circles. Use the two bits of reserved white fondant to create two tiny dots. Adhere the dots onto the black eyes using a toothpick and a teensy amount of water. Place the ears and horn on the top of the cake. Place the eyes and snout on the front of the cake. Gently press all the pieces into the buttercream. Using your two piping bags fitted with the open star tips and filled with colored buttercream begin piping rosettes and drop stars on the unicorn head alternating colors as you see fit and adding a cascade of swirls and drop stars to the center front like a tendril of hair. Continue the curls and swirls all the way down the back of the unicorn’s head—create a power mane full of magic! Finish by adding piped leaves using the piping bag fitted with the leaf tip for more texture and color. Tip: For an extra flowery feel add a few edible flower petals or whole organic flowers such as roses or carnations. This is also a great time to use any extra buttercream roses you might have stored in your freezer. BUY THE BOOK: https://www.amazon.com/Coco-Cake-Land-Pretty-Decorate/dp/1611803152/.
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unsalted butter confectioners' sugar pure vanilla extract granulated sugar pure vanilla extract vanilla bean fine sea salt
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137,743 |
Minced Chicken Salad in Lettuce Cups
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Heat a medium saute pan over high heat add the peanut oil and the minced chicken. Reduce heat to medium and cook stirring occasionally until cooked through. Add the ginger and cook another 30 seconds. Remove from heat and drain then chill. Combine hoisin sauce soy sauce sesame oil vinegar and sugar to make dressing. Set aside. Cut the core from the iceberg lettuce and soak in ice water for 10 minutes to help separate the leaves. Carefully remove the leaves from the heads of lettuce one at a time then take each leaf and trim into a perfect circle using kitchen scissors. You should get about 12 nice lettuce cups out of each head depending on the size and condition of the lettuce. You can save the leftovers to add to salad. Combine the chicken scallions and jicama with the dressing and place about 3 T of the mixture into each lettuce cup. Garnish with pomegranate seeds. I left the seeds off as they were impossible to find when I made these.
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ground chicken hoisin sauce light soy sauce rice vinegar granulated sugar iceberg lettuce scallions jicama pomegranate seeds
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257,579 |
Vegetable Orzo Side Dish
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Cook and drain orzo. Saute onions in oil for ten minutes until translucent. Add peppers and squash. Saute until tender. Add mushrooms and bamboo shoots and cook until all vegetables are soft. Add margarine soup mix and orzo; mix well. Cook for fifteen minutes or bake at 350 degrees for 30 minutes.
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orzo pasta onions green pepper squash mushrooms bamboo shoots margarine
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244,609 |
Onion -White Wine Chicken
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Sauté chicken in the butter until browned. Place in a baking dish and top with onion slices. In a bowl mix together the flour salt pepper the bouillon cube dissolved in water dry white wine and minced garlic clove. Pour this mixture over the chicken and onion and bake in a 325°F oven for 1 hour.
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butter onion garlic clove chicken breasts flour salt pepper chicken bouillon cube dry white wine
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77,441 |
Herb Roasted Chicken With Lemon
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Heat oven to 350°F. Sprinkle chicken with salt pepper and herb inside and out. Loosen skin from breast with an index finger and stuff 2 slices of lemon and 1 T butter onto each side of the breast. Place remaining lemon inside the cavity. Transfer to a roasting pan. Roast 1 hour to 1 hour and 10 minutes; basting occasionally with the chicken broth. An instant meat thermometer should read 170F in the thickest part of the thigh (not touching bone). Transfer to a cutting board and wait 10 minutes before carving to allow juices to redistribute.
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chicken kosher salt black pepper fresh herbs dried herbs lemon butter chicken broth
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57,771 |
Apple Sour Cream Cake
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Preheat oven to 350. Grease a 13 x 9 x 2 baking pan. Cream butter and sugar. Add eggs and vanilla beat well. Sift together flour baking soda baking powder and salt. Add dry ingredients to the first mixture alternately with 1 cup sour cream. Stir in chopped apples. Spread evenly in greased pan. Mix together ingredients for nut topping. Sprinkle over batter. Bake for 35-40 minutes.
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butter sugar eggs vanilla flour baking soda baking powder salt sour cream apples cinnamon brown sugar butter
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521,093 |
Nankhatai Cookies With Rose & Chai Spices
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Create the sauce: 1. Place milk and honey in a small saucepan. Bring to a simmer over medium heat reduce heat and add RawSpiceBar's Chai & Rose Spices. Simmer on very low heat for 5 minutes stirring frequently. Remove from heat and let cool. Create the dough: 2. Preheat oven to 350 degrees Fahrenheit. Sift together flours baking powder and salt in a small bowl. 3. Rub together butter and flour mixture until resembling small breadcrumbs. Add sugar and combine ingredients. 4. Create a well in dough and add milk & spices from saucepan. Combine all ingredients and roll dough into a ball. Add additional milk if dough is too dry. Chill dough in the refrigerator for about 20 minutes until dough is cold and firm. Bake & serve: 5. Flour a clean surface and roll out the pastry until about 1/2 cm thick. Cut into shapes of choice- either with a cookie cutter or if you don't have one a circular glass rim. 6. Line a baking tray with parchment paper and place the cut cookies about 1/2 inch apart. 7. Bake the cookies for 15 minutes or until golden brown. Remove from oven. 8. Serve warm and if preferred dunk in a cup of your favorite hot milky tea.
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wheat flour butter powdered sugar milk sea salt honey baking powder
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61,106 |
Scallops with Leeks and Lemon Butter Sauce
|
In a large skillet over medium heat melt butter. Add leeks and 2 tablespoons water. Cover and simmer 20 minutes or until leeks are tender stirring now and then. Season and set aside. Can be made a day in advance. Cover and refrigerate. In a large saucepan boil vermouth shallots lemon juice and thyme 25 minutes or until reduced to 1 cup. Strain sauce and set aside. Season scallops. In a large skillet over medium-high heat saute scallops about 3 minutes or until cooked through. Keep warm. In a skillet over medium heat rewarm the leek mixture stirring now and then. Bring the sauce to a simmer gradually add the 1/2 c butter a piece or two at a time whisking until melted. Remove from heat and season. Spoon leek mixture onto plates. Spoon warm scallops onto leeks. Drizzle sauce over scallops and sprinkle with chopped tomatoes. Serve.
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butter leeks water dry white vermouth shallots fresh lemon juice fresh thyme sprigs bay scallops butter plum tomatoes
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366,469 |
Apricot Glazed Cornish Hens
|
heat oven to 375*F. in a medium bowl mix together all stuffing ingredients (except preserves butter and wine). in a 1 qt saucepan melt 1/2 cup apricot preserves and 1/4 cup butter stir into stuffing add 2 to 3 tablespoons wine to moisten stuffing. stuff hens with stuffing secure opening with toothpicks. tuck wing under hen place hens breast side up in roasting pan bake for 1 hour. meanwhile in same saucepan combine all sauce ingredients. cook over medium heat stirring occasionally until melted (2 to 3 minutes). brush hens with half of sauce and continue baking uncovered for 40 to 50 minutes or until hens are fork tender. if hens browning to quickly cover them loosely with aluminum foil. Serve with remaining sauce.
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celery onion salt black pepper marjoram leaves butter white wine butter margarine marjoram leaves
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221,144 |
Hoisin Grilled Pork Tenderloin (Low Fat)
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To make glaze combine all glaze ingredients in a small bowl and mix well. Set aside. Preheat grill. Grill pork for about 16 minutes turning occasionally. Pork should be slightly pink in the centre. Do not overcook. Brush pork generously with glaze during last 5 minutes of cooking time. (the more you baste the better the taste). Place pork on a cutting board cover loosely with foil and let stand for 5 minutes. Cut into thin slices and serve.
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hoisin sauce lemon juice Dijon mustard honey soy sauce gingerroot garlic lemon zest
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505,252 |
Cheddar Potato Chowder
|
In a Dutch oven combine the first 7 ingredients. Bring to a boil. Reduce heat and cover and simmer for 10 to 12 minutes or until tender. Meanwhile place flour in a large saucepan and gradually whisk in milk. Bring to a boil over medium heat and cook and stir for 2 minutes or until thickened. Remove from heat. Add cheese and stir until melted. Stir the ham and the cheese sauce into undrained vegetables and stir until combined.
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water carrot celery onion salt pepper all-purpose flour milk cheddar cheese ham
|
183,820 |
Upside-Down Pizza-Style Casserole
|
In a large skillet cook and stir the sausage over medium-high heat until no longer pink; drain. Stir in the pizza sauce. Spoon mixture into an 8-inch square baking dish coated with nonstick cooking spray; set aside. In a small bowl stir together the ricotta cheese parmesan cheese and 1 egg until smooth. Drop by heaping tablespoonfuls onto the sausage mixture. In another small bowl stir together the baking mix milk and remaining egg until well blended; pour over cheese and sausage mixtures. Coat a sheet of foil large enough to cover the baking dish with nonstick cooking spray. Space sprayed side down on dish; seal tightly. Bake at 400° for 25 minutes. Remove foil and sprinkle with mozarella cheese. Bake another 5-10 minutes or until cheese is melted. Let sit 10 minutes before serving.
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mild Italian sausage ricotta cheese parmesan cheese egg baking mix 1% low-fat milk egg mozzarella cheese
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240,856 |
Carmen Jackson's Salad Dressing
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Lacking a 50 year old Heinz glass ketchup bottle put all the ingredients in a jar skewer the garlic cloves on a toothpick and shake. Adust vinegar and oil to your taste. Refrigerate until ready to use.
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ketchup cider vinegar garlic cloves
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25,989 |
Tiramisu
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In a large bowl or the bowl of a stand mixer beat the egg yolks and sugar until thick and pale yellow (about 8 minutes). Fold the mascarpone into the eggs until thoroughly incorporated and smooth. GENTLY fold the egg whites into the mascarpone mixture. Don’t whip air into the mixture; it should be creamy and smooth. Mix the coffee and brandy (or milk) in a medium bow. Quickly dip the 21 of the lady fingers into the coffee mixture one at a time and place them in the bottom of a 9x14 dish spread half of the mascarpone mixture on the lady fingers. Sprinkle half the cocoa powder on top with a fine mesh strainer. Repeat the process with remaining ladyfingers cheese and cocoa. Cover the dish and refrigerate for several hrs before serving. Garnish with shaved chocolate before serving.
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sugar mascarpone cheese brandy milk ladyfingers cocoa powder
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346,914 |
George's Sushi
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Lay the rice on a bamboo mat in a rectangle shape. Spread half the cream cheese on the top half of the rice. Top with half the carrot. Roll to form a log. Refrigerate for at least 20 minutes then cut into 6 slices.
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sushi rice carrot cream cheese
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333,498 |
Marinated Garlic
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Measure water vinegar and salt into a pot. Add the peeled garlic cloves and boil for five minutes. Remove the pot from the stove and add the honey olive oil lemon juice and the spices stir to combine. Divide the cloves into clean glass jars and pour the marinade on top. Close the jars tightly and allow to sit in the fridge for at least 2 days.
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garlic water vinegar salt honey olive oil lemon fresh chili pepper
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69,728 |
Apricot Prune Coffee Cake
|
Preheat oven to 350*F. Butter a 10\" tube or Bundt pan and dust with flour. Coarsely chop apricots and prunes. Toss to combine. Sift together flour baking soda baking powder and salt. Set aside. Beat butter until fluffy. Gradually beat in sugar then eggs one at a time. Add vanilla. Blend in flour mixture alternately with sour cream beginning and ending with flour mixture. Blend until just smooth. Gently fold in prunes and apricots. Mix the first four streusel ingredients with a fork until crumbly. (Will make approximately 1 cup of streusel). Turn 1/3 of batter into prepared pan spreading evenly. Sprinkle with 1/3 of streusel mixture. Repeat layering the remaining batter and streusel twice. Bake 55 to 60 minutes or until cake tester comes out clean. Let cool in pan 20 minutes. Remove from pan to platter. Sift icing sugar over top if desired. This cake can be served warm.
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dried prune flour baking powder baking soda salt butter sugar eggs vanilla sour cream light brown sugar butter flour cinnamon icing sugar
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59,745 |
Lemon Crumb Cake
|
Preheat oven to 325 degrees F. Grease& flour an 8\" square baking pan. Combine flour both sugars lemon zest and cinnamon. Add oil and lemon juice and stir just until dry ingredients are all moistened and starts to clump up (mixture should have lots of large clumps of varying sizes as well as some smaller pea sized lumps - it should be very lumpy not fine). Scoop out 1 cup of this mixture and set aside in a small bowl- this will be your crumb topping. Whisk together sour cream egg vanilla baking powder and baking soda well. Using a mixer add sour cream mixture to clumpy mixture still in mixing bowl and beat until smooth. Pour into pan spreading with a spatula until even. Sprinkle reserved clumpy mixture over the top. Bake about 40 minutes or until cake tester comes out clean. Let cool in pan on wire racks. Before serving sprinkle with powdered sugar then cut into squares and serve.
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all-purpose flour sugar brown sugar fresh lemon zest ground cinnamon canola oil fresh lemon juice sour cream egg vanilla extract baking powder baking soda powdered sugar
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206,159 |
Quick Beef Burgundy
|
In deep large skillet brown beef with olive oil garlic black and white pepper. Add onions and cook for another 2 minutes. Pour broth and red wine over beef and onions and bring to a simmer. Add bay leaf and simmer for 10 minutes or so to absorb flavors adding spices to taste. Add sliced mushrooms and cook until desired consistency approximately 5-7 minutes. Mix cold water and corn starch in cup and spoon into skillet until desired thickness of gravy is achieved. Remove bay leaf and cook and additional 5 minutes to ensure starch is cooked (no starchy flavor left over). Be sure to stir fairly frequently. If desired mix in sour cream for a creamy gravy or leave alone for burgundy flavor. Serve over your favorite pasta (i.e. Cellentani farfalle ziti etc) or mashed potatoes and a fresh veggie like sautéed green beans or green salad. Enjoy! ;).
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beef beef broth red wine fresh mushrooms onion black pepper salt garlic white pepper bay leaf olive oil cornstarch cold water
|
311,607 |
Diplomatic Pudding
|
PREHEAT oven to 350°F. HEAT sugar in small heavy-duty saucepan over medium-low heat stirring constantly for 3 to 4 minutes or until dissolved and light brown in color. Quickly pour onto bottom of 9-inch cake pan. Holding pan with potholders and working quickly swirl melted sugar around bottom and sides to coat. Set aside to cool. Coat bottom with fruit cocktail. CRUMBLE bread into a large mixing bowl. Add the evaporated and sweetened condensed milks. Mash with a potato masher or mix in blender until smooth. Add the egg yolks raisins almonds vermouth flour vanilla extract cinnamon nutmeg and salt; stir until well blended. Pour the mixture into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water to about halfway up the side of the pan. BAKE for 1 hour or until a wooden pick inserted in center of pudding comes out clean. Let cool on wire rack for 15 minutes. Invert onto a serving platter. Serve warm or chilled. Garnish each slice with dollop of whipped cream maraschino cherry and sliced almonds if desired.
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granulated sugar evaporated milk sweetened condensed milk raisins sweet vermouth all-purpose flour vanilla extract ground cinnamon ground nutmeg salt
|
258,119 |
Simple Caramelized Onion Pancakes
|
Dice the onion coarsely or slice. Add oil to a skillet or wok and caramelize the onions and garlic together. This may take up to 30 min and can be done the night before in mass or early. You want them a caramel looking brown color. Add your tarragon or herbs in the last 5 minutes of this process. Let the onions cool and prepare the batter. In a medium size bowl beat your eggs milk and 2 Tablespoons of oil together. Set aside. In a small bowl mix dry batter ingredients flours baking powder salt sugar and pepper. Stir well. Add the dry ingredients to the egg and milk mixture stirring until fairly smooth. Some lumps are fine. Now stir in the cooled caramelized onions and herbs. Fry as you would any other pancake on a hot sprayed or oiled griddle at around 400°F. Serve with stew as lunch snack or breakfast.
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onion garlic tarragon eggs milk whole wheat flour unbleached flour baking powder salt sugar black pepper
|
486,144 |
Mocha Oatmeal Bars
|
For the bars preheat the oven to 350 degrees. Coat a 10x15-inch jelly roll pan with the spray. Cream the butter and brown sugar in the large mixer bowl of an electric mixer at medium speed until light and fluffy. Add the eggs and vanilla beating well. Combine dry ingredients in bowl. Mix into the butter mixture. Spread 2/'3 of the mixture in the pan. Combine the chocolate chips condensed milk butter and salt in a medium Cook over low heat until the chocolate chips and butter melt and the mixture is smooth stirring constantly. Stir in the walnuts and espresso powder. Spread evenly over the oats mixture. Mix the cocoa into the remaining 1/3 oats mixture. Spoon evenly over the top of the filling. Bake for 20 minutes. Cool. Cut into bars. Yield: 5 dozen bars.
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butter margarine light brown sugar eggs vanilla extract quick-cooking oats flour baking soda salt sweetened condensed milk butter margarine salt walnuts
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110,362 |
Onion Shortcake I
|
Peel onion and saute slowly in butter. Add sour cream and half the cheese. Combine muffin mix egg milk corn and hot sauce. Place in buttered dish. Spread onion mixture over top and sprinkle with remaining cheese. Bake 350°F for 25-30 minute.
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Spanish onion butter egg milk Tabasco sauce sour cream salt cheddar cheese
|
427,789 |
Lighten up Linguine With Clams
|
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until done to taste; drain. Melt margarine along with the olive oil in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice parsley salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.
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linguine light margarine olive oil garlic fresh mushrooms fresh parsley salt white pepper parmesan cheese
|
33,646 |
Sugared Peanuts
|
In large saucepan combine sugar water maple flavoring and peanuts. Cook and stir over medium heat for 20 minutes until almost all the liquid is absorbed. Spread into a greased 15x10 inch sheet. Sprinkle with salt. Bake at 350* for 25 minutes stirring a few times. Cool completely.
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sugar water Spanish peanuts salt
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378,617 |
Shrimp Stuffed Tomatoes
|
Combine oil lime juice cilantro and pepper and mix well. Add green pepper and green onion and mix. Add shrimp and stir gently. Set aside. Cut tomatoes across 3 times (crossing in the middle as if into 6 wedges). but do not cut all the way thru the bottom. Each tomato should still be in 1 piece with the wedges slightly separated but still joined at the bottom. Place shrimp between each wedge in each tomato. Spoon some of the dressing over the top of each tomato and down the center so it runs into the tomato. (These can be made ahead; covered and refrigerated until about 1 hours before serving). Spoon dressing back over stuffed tomatoes. To serve: place each tomato on a few leaves of butter lettuce on a small plate - lovely.
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olive oil lime fresh cilantro black pepper green pepper green onion shrimp tomatoes
|
53,210 |
Name Day Cake (Gesundheits Kuchen)
|
Preheat oven to 350. With an electric mixer cream eggs butter and sugar until fluffy and light. Add flour baking powder and lemon rind. Beat or whip it until the dough falls heavily from a spoon. Bake in a 13X9 glass baking pan or fluted cake pan at 350 for 50 to 60 minutes. Top with strawberries and cream for an extra delight.
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butter sugar eggs all-purpose flour baking powder lemon zest of butter flour strawberry
|
165,163 |
Curried Cauliflower or "gobi Gobi"
|
heat up enough vegetable oil to cover the bottom of the pan and heat until very hot. saute mushrooms and garlic with some cumin. add the cauliflower tomatoes salt and curry powder. mix well and cover. check and stir every now and then. taste and adjust seasonings if necessary. turn off heat when the cauliflower softens and tomatoes have reduced to sauce. add garam masala black pepper and cilantro. mix well and cover until serving at least 5 minutes.
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cauliflower mushrooms grape tomatoes garlic cloves salt cumin curry garam masala black pepper cilantro
|
373,050 |
Peanut Punch
|
Combine peanut butter condensed milk vanilla bitters and water in a pitcher. Whisk until peanut butter is dissolved. Pour into tall glasses filled with ice cubes and serve immediately.
|
creamy peanut butter sweetened condensed milk vanilla extract water
|
111,512 |
Guard of Honour Stuffed With Apricots
|
Preheat oven to 180C/350°F. Using a sharp knife trim away any fat or meat about 5cm down from the cutlet tips. Scrape the bones clean with a knife. Next interlock the cutlets to create a joint and secure with string. Place in a roasting tin. Mix together all the remaining ingredients until well combined then place the stuffing in the centre of the joint pressing in well. Roast for about 55 mins or until golden brown and tender. Remove the joint from the oven. Leave to rest for approximately 15 minutes in a warm place then transfer to a warmed serving plate and garnish with sprigs of fresh herbs before serving.
|
racks of lamb apricots onions pine nuts sunflower seeds mixed herbs egg butter
|
163,524 |
Candy Cane Bread
|
On floured surface roll dough into a 15-inch x 6-inch rectangle. In a medium bowl mix bran brown sugar walnuts raisins and margarine. Spoon mixture over dough to within 1/2 inch of edges. Roll up tightly from long edge; seal seam and ends. Coat a baking sheet with cooking spray. Place dough roll seam side down on the baking sheet; form into candy cane shape. Cover with damp towel; let rise in warm draft-free place until doubled in size about 45 minutes. Meanwhile preheat oven to 375°F With sharp knife lightly slash top of loaf at 2-inch intervals. Beat together egg white and water; brush on dough. Bake 15 to 20 minutes or until golden brown and loaf sounds hollow when tapped. Cool completely on wire rack. Decorate with candied cherries.
|
light brown sugar walnuts raisins margarine egg water
|
455,840 |
Taro and Chicken Coconut Cream Casserole
|
Arrange alternating layers of chicken onions spinach or taro leaves and taro root in a casserole dish. Mix coconut cream and water together with salt and corn flour. Pour over the top of the chicken mixture. Cover with tomatoes. Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.
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chicken onion spinach tomatoes cornflour coconut cream water salt lemon slice
|
187,713 |
Savoury Impossible Pie
|
Fry bacon until browned place bacon into a sieve and allow to drain. (I use chopped ham or bacon and just microwave it for a bit then drain on paper towel). Oil shallow 23cm round flan dish. Whisk flour and milk in medium bowl until smooth; whisk in eggs. Stir in remaining ingredients; pour mixture into prepared dish. Bake in moderately slow oven (160C 325F) about 1 hour (60 minutes) or until set.
|
plain flour milk eggs bacon shallots cheddar cheese corn kernels fresh parsley
|
501,139 |
Root Beer Float Pie
|
Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl whisk the root beer milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust. Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight. Dollop reserved whipped topping over each serving. Top with a maraschino cherry if desired.
|
nonfat milk sugar-free instant vanilla pudding mix graham cracker crust maraschino cherry
|
130,030 |
Super Sized Ginger Chewies
|
Position a rack in the middle of the oven.Preheat the oven to 350*.line two baking sheets with parchment paper. sift the flour baking soda salt cinnamon ginger and cloves into a medium mixing bowl and set aside. In a large bowl beat butter and brown sugar until smoothly blended.about 1 minute. stop the mixer and scrape down the sides of the bowl as needed during mixing. on low speed add the flour mixture mixing just to incorporate it. spread the 1/4 cup granulated sugar with 1/2 tsp cinnamon on a large piece of wax or parchment paper. Roll 1/4 cup of the dough between the palms of your hands into a 2\" ball roll the ball in the sugar cinnamon mixture and place on one of the prepare baking sheets.continue making cookies spacing them about 2\" apart. bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several cracks on top about 14 minutes. Cool the cookies on the baking sheets for 5 minutes then use a wide metal spatula to transfer the cookies to wire rack to cool completely. the cookies can be stored in a tightly covered container at room temperature for up to 4 days.
|
unbleached all-purpose flour baking soda salt ground cinnamon ground ginger ground cloves unsalted butter light brown sugar egg molasses granulated sugar cinnamon
|
385,175 |
Asparagus Frittata
|
Heat olive oil or butter in a cast iron skillet over medium heat. Add onion and cook until softened about 3 to 5 minutes. Increase heat a little and add asparagus and cook a minute or two until they start to brown sprinkle with herbs. Meanwhile beat eggs with some salt and pepper and Parmesan if using. Pour egg mixture into skillet and cook until barely set about 10 minutes. Run under broiler if desired cut into wedges and serve.
|
olive oil butter onion fresh asparagus fresh parsley fresh tarragon eggs parmesan cheese
|
237,192 |
Herb and Onion Loaf With Sun-Dried Tomatoes - Abm
|
Place first 7 (seven) ingredients in ABM according to manufacturer's instructions. Set ABM on basic cycle for 1 1/2 lb loaf and activate program. 5 Minutes before end of final kneading add onion and sun-dried tomatoes. Enjoy when done.
|
water bread flour sugar salt dried rosemary garlic powder active dry yeast onion sun-dried tomato
|
41,304 |
Chicken Salad Burritos
|
drain canned chicken put inot bowl and break up with fork. chop cucumber and add to meat. stir in cheese and dressing. mix well. spoon one-forth of the mixture on edge of tortilla top with one forth of the lettuce. Fold the edge nearest the filling over the filling till it is covered. then roll up the tortillia. repeat to make three more burritos.
|
cucumber cheddar cheese 7-inch flour tortillas lettuce
|
300,012 |
Asian Coleslaw
|
ombine all in a bowl.
|
napa cabbage cucumber shallots rice vinegar brown sugar
|
530,659 |
Cheesy Chicken Hash Brown Casserole
|
Preheat oven to 400°F. In a large bowl mix together soups sour cream chicken broth & pepper until we'll combine. Stir in 1 cup of cheese hash browns and chicken. Place in the bottom of a lightly greased 9x13'' pan. Top with remaining 1/2 cup of cheese. In a small mixing bowl mix together crackers and butter. Sprinkle over hash brown mixture. Bake for 1 hour or until top is golden brown.
|
sour cream chicken broth pepper cheese hash browns chicken butter
|
397,912 |
Italian Vegetable Stew
|
Trim green beans and cut in half. Slice the onions and peppers. Mince the garlic. Cut the eggplant and zucchini into 1\" chunks. Peel the potato and cut into 1/2\" chunks. Put the green beans onions and garlic in a large crock pot. Mix eggplant zucchini peppers potatoes tomato sauce olive oil salt Italian seasoning and crushed red pepper in a large bowl. Add to crock pot. Cover and cook on low 8 hours or high 4 hours. Serve topped with Parmesan cheese.
|
green beans onion garlic cloves eggplant zucchini bell peppers baking potato tomato sauce olive oil salt crushed red pepper flakes parmesan cheese
|
89,699 |
Mom's American Chop Suey
|
Heat water to cook spaghetti; then cook al dente and drain Brown meat onion& green pepper; drain. Put spaghetti back into pot. To spaghetti pot add drained chop meat mixture 2 cans of tomato soup 2 soup cans water salt& pepper. Cook on medium until heated through stirring so it doesn't stick. This is how mom did it. I add alittle cayenne but that's about it. I don't want to change it too much. I like the old fashioned memories. Kids like this meal.
|
onion green pepper water sharp cheddar cheese
|
208,054 |
Tomato Fennel Bisque
|
Combine tomatoes broth fennel onion garlic savory and pepper in a large saucepan. Bring to a boil and reduce heat. Simmer covered 10-15 minutes until vegetables are tender. Put 1/2 the mixture in a processor and blend until smooth. Strain to remove tomato seeds and skins. Return to saucepan repeat with remaining mixture. Heat through. Garnish with parsley or chives.
|
plum tomato fennel bulb onion garlic clove savory pepper
|
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