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404,387 |
Stuffed Jumbo Pasta Shells
|
Prepare shells by adding them to a large pot of boiling salted water** for approximately 15 minutes. They will cook more when you place them in the oven so don't over cook them).Drain but don't rinse. Preheat oven to 350°F. Prepare cheese filling: Beat the eggs; add ricotta Mozzarella and Parmesan cheese; mix in seasonings including fresh basil if using. Using a large casserole dish beginning with sauce layer the cheese-filled shells then more sauce ending with the sauce. Bake 45 minutes or until the cheese is bubbling and the casserole is heated through.
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ricotta cheese mozzarella cheese eggs parmesan cheese pepper fresh parsley fresh basil jumbo pasta shells
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16,363 |
Fantastic Broccoli Salad
|
Mix all salad ingredients in a large bowl. Mix dressing ingredients in a small bowl and pour over salad stirring well. Chill for 2 to 4 hours.
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broccoli florets cauliflower purple onion bacon sunflower seeds mayonnaise sugar vinegar
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341,239 |
Orange Dream
|
Whip cream with sugar and vanilla until soft peaks form and it doubles in volume. Place 2 tablespoons of marmalade in the bottom of each of 4 wine glasses. Top with whipped cream and chocolate shavings.
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heavy cream confectioners' sugar vanilla extract orange marmalade
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242,998 |
Crispy Turkey Fingers
|
Preheat oven to 375 degrees F. Line baking sheet with parchment paper. Rinse and pat dry the turkey breast and slice into 1/2 inch strips. Add sage thyme salt and pepper to bread crumbs and mix well. Dip turkey fingers into egg white and cover with crumbs mix. Place fingers onto baking sheet and bake turning once about 10 minutes.
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sage thyme salt pepper
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522,785 |
Hot Sticky Finger Plum Pork Spareribs
|
1.\tCombine Texas Pete® Buffalo Chicken Wing Sauce Asian Plum Sauce Soy Sauce and Honey for marinade. 2.\tPlace meat in large sealable container or bag. Add marinade and allow to coat. 3.\tRefrigerate 24 hours. 4.\tDrain meat before cooking; reserve marinade. 5.\tBrown ribs over medium-high heat in a braiser; add reserved marinade to braiser cover and cook in a 325 degree oven for 2 hours or until spareribs are tender.
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plum sauce soy sauce honey
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448,905 |
Cheesy Chicken Supreme
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n skillet heat a small amount of butter or oil. Add chicken and saute. When chicken is almost done add onions and continue to cook until chicken is thoroughly cooked. Then add the soup milk and cheese. Stir and reduce heat. Let simmer 10-15 minutes. Great served over mashed potatoes!
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chicken breasts green onion milk
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29,156 |
My Husband's Favorite Grilled Cheese & Green Olive Sandwich
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Heat a small non-stick pan over medium heat. Add olive oil and olives and saute just until lightly browned. Remove olives temporarily to your serving plate. Add a bit more olive oil to pan if needed. Place one slice bread in pan cover with olives then with cheese slices and lastly the other slice of bread. Cook over medium heat until the bread is browned and crispy pressing down with spatula. Turn and brown on other side until crispy brown and the cheese is all melty and just starting to ooze out onto the pan.
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American cheese olive oil
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345,647 |
The Ultimate Christmas Leftover Sandwich
|
Butter the outsides of the bread. On the unbuttered side layer the ham cheese turkey cranberry and stuffing. Put the other slice on top. Cook in a sandwich press until golden brown and enjoy!
|
ham gruyere cheese cranberry sauce prepared stuffing butter
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530,734 |
Fluffy Buttermilk Pancakes With Praline Bacon
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FOR THE PRALINE BACON: Place a rack in the upper third of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and lay the bacon slices in a single layer. Bake for 10 minutes. In a small bowl toss together the pecans sugar and pepper. Remove the bacon from the oven and sprinkle with the sugar mixture. Bake for 10 to 12 more minutes until browned and bubbling. FOR THE PANCAKES: In a medium bowl whisk together the flour sugar baking powder baking soda and salt. In a separate medium bowl whisk together the eggs butter buttermilk and vanilla. Pour the mixture all at once into the flour mixture and whisk well. On a griddle pan or in a nonstick skillet set over medium heat melt a bit of clarified butter. Spoon ¼-cup portions of the batter into the pan and cook for 1 minute. Press one piece of bacon into each pancake and continue cooking for about 2 more minutes until golden brown. Flip the pancakes and cook until the second side is golden brown 2 to 3 minutes. Transfer the pancakes to an ovenproof plate and keep warm in the oven. Repeat the cooking process with the remaining batter adding more clarified butter to the pan as necessary. Serve with maple syrup.
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bacon pecans brown sugar black pepper all-purpose flour granulated sugar baking powder baking soda salt eggs unsalted butter buttermilk pure vanilla extract maple syrup
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465,986 |
Chicken Fiesta Dip
|
Saute green pepper and onion in olive oil until tender. Add chili powder salt pepper and cumin. Cook for a few minutes remove from heat and set aside. In a separate bowl beat cream cheese until smooth. Add cream of chicken soup Rotel and jalapeno pepper. Stir in chicken and 1 cup of Mexican blend cheese and the above green pepper mix. Transfer to a greased 11 x 7 pan. Sprinkle with green onion and remaining cup of cheese. Bake uncovered at 350 degrees for 25 - 30 minutes. Serve with Tostito chips.
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green pepper onion olive oil chili powder salt pepper ground cumin cream cheese Rotel Tomatoes green onion
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406,223 |
Brunswick Stew
|
Put ham beef and chicken in a large stewpot (10 qt or bigger). Add about 2 cups water. Cover and cook together until tender adding more water if needed. Add pepper flakes catsup tomatoes tomato paste soup Worcestershire sauce and hot pepper sauce to meats in pot. Add salt and pepper to taste. Add butter corn lima beans green beans and onions. Cover and cook on low heat for 1 1/2 hours stirring occasionally. Add white beans and potatoes. Stir well. Heat through. Serve with cornbread. This makes about 8 quarts. Stew can be frozen.
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country ham boneless chicken breasts water red pepper flakes catsup tomatoes tomato paste Worcestershire sauce butter margarine frozen corn frozen lima beans frozen green beans white beans potatoes
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349,471 |
Chihuahua Dogs (Hot Dog Tacos)
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Put hot dog sauce in a saucepan and cook at medium heat until hot. Place a frank in each taco shell. Top with the heated chili sauce and cheese. Place in microwave and and heat for 30 seconds or until the frankfurters are warm. Top franks with onions tomatoes and lettuce (optional).
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cheddar cheese onion diced tomato lettuce
|
184,022 |
Chicken Chili With Barley
|
In dutch oven combine first 8 ingredients bring to a boil. Then reduce heat cover and simmer 45 minutes stirring occasionally. Add beans and chicken bring to a boil over high heat again then reduce heat and simmer covered another 15 minutes. If chili becomes too thick as it stands add more chicken broth or water until chili reaches the desired consistency. Top with grated cheese or sour cream if desired.
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tomatoes Ro-Tel diced tomatoes with peppers fat free chicken broth water barley chili powder cumin garlic cloves onion great northern beans
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232,655 |
Ruby-Red Dip
|
Puree beets and lemon juice in a food processor. Stir in mayo tarragon and salt.
|
beet fresh lemon juice fat-free mayonnaise fresh tarragon salt
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530,774 |
Creamy Sausage & Leek Sweet Potato Jackets
|
Preheat oven to 220C (450F) Gas mark 7. Microwave sweet potatoes on high for 10 minutes turning half way through cooking. Leave to cool then cut in half lengthways scoop out the middle of the potato flesh into a bowl keeping skins intact. As sweet potatoes cook rip sausages into bite-sized pieces and add to a frying pan with the oil and cook on high for 5 minutes. Remove sausages from pan and set aside. Then add leeks to the pan and fry until tender (4-5 mins). Put leeks into a bowl with the sweet potato flesh and most of the cream cheese (reserve 1/4 for topping the potatoes once cooked) and mash all together. Then add sausages and stir through to combine add a splash of milk to soften the mixture. Season with salt and pepper then spoon mixture back into sweet potato skins. Place on a baking sheet and bake in oven for 15 minutes. Once baked arrange on plates with a dollop of the cream cheese on top and an optional sprinkling of parsley.
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sweet potatoes sausages leeks herbs milk sea salt fresh ground pepper fresh flat-leaf parsley
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521,513 |
Glazed Peanut Butter Oatmeal Bars
|
In mixing bowl beat butter or margarine sugars and peanut butter till light and fluffy. Add egg and vanilla and beat well. Combine flour oatmeal baking soda and salt. Add to peanut butter mixture. Mix well. Spread into greased 13x9\" pan. Sprinkle with chocolate chips. Bake at 350 for 15-20 minutes or till lightly browned. While baking combine powdered sugar peanut butter and milk. Cool bars for about 10 minutes then drizzle with glaze.
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butter margarine brown sugar white sugar peanut butter egg vanilla flour oatmeal baking soda salt chocolate chips powdered sugar peanut butter milk
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334,657 |
Lamb Chops With Feta & Cheese - Nuwave/Flavorwave
|
In a shallow dish mix olive oil garlic and lemon juice. Add the lamb chops and turn to coat on all sides. Place in refrigerator for 15 minutes. In small bowl mix feta tomatoes olives and parsley. Set aside. Place lamb chops directly on 4\" rack sprinkle with salt and pepper. Nu-Wave on HI until done to taste approximately 12-14 minutes (turning over 1/2 way). When chops are done spoon equal portion of feta mixture on each chop and Nuwave on HI until cheese melts.
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olive oil garlic clove lemon juice lamb chops feta cheese tomatoes kalamata olives parsley
|
91,147 |
Simple Strawberry Syrup (for Pancakes)
|
Combine geletin cornstarch and sugar in a large saucepan. Add water and stir to combine. Add strawberries and mash (I use my potato masher) to break into small pieces. Heat over medium-high heat until mixture boils. Continue to boil for 1 minute or until syrup thickens. Cool. Store in fridge. Warm syrup to serve.
|
strawberry gelatin cornstarch sugar water frozen strawberries
|
163,175 |
Virgin White Sangria
|
In a large pitcher combine all three juices. Refrigerate. Just before serving add the soda water and grapefruit slices (and other fruit if you'd like). Enjoy! Makes about 12 servings.
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pink grapefruit juice lime juice pink grapefruit slices
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149,305 |
Italian Country Soup
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Melt the butter in a large saucepan over medium-high heat. Add the garlic and saute until fragrant about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook halfway about 5 minutes for frozen pasta less if using fresh. Add the tomatoes reduce heat to simmer and cook just until the pasta is tender. Stir in the spinach and basil and cook until just wilted 1 to 2 minutes. Serve sprinkled with the grated cheese.
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unsalted butter garlic cloves vegetable broth tomatoes spinach basil leaves parmesan cheese
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441,436 |
Greek Style Potatoes
|
Preheat oven to 350 degrees. Place the potatoes in a casserole dish. Squeeze the lemons (recipe states seeds and all) over the potatoes. Drizzle with olive oil and sprinkle with chicken soup base. Roast for about an hour. Serve.
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russet potatoes lemons olive oil
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495,970 |
Potato, Bacon and Cheddar Macaroons #5FIX
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Preheat oven to 375 degrees. Spray a large rimmed baking sheet with non-stick cooking spray. Combine all the ingredients in a large bowl. Mix thoroughly. Form 2\" balls from the mixture and place them on the prepared pan. Bake them for 40 minutes or until well browned.
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green onion bacon bits eggs
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473,416 |
Bean Burgers
|
Mix above ingredients and form into 4-6 patties. Brown in a drizzle of oil on both sides in an ovenproof skillet. Finish off in a 375F oven for 10 – 15 minutes. Serve on a whole grain bun with toppings of your choice. Extra goodies can be leftover brown rice corn any leftover bits of vegetables that you might otherwise put into soup. All vegetables should be precooked. Your mixture should be moist but still able to form into patties. Once they are browned on the first side they will be easier to handle. These don’t shrink like meat so make them in sizes to fit your buns.
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green onions eggs season salt pepper onion powder
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208,018 |
Crostata Pastry
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In the bowl of a food processor pulse the flour baking powder and salt just to sift them. Scatter the butter over the flour mixture. Pulse the mixture just until it resembles crumbs. Add the sugar and pulse just to mix it in . In a bowl beat the egg vinegar and ice water. Sprinkle the liquids over the flour mixture. Pulse the processor just until the dough forms clumps. It should not come together to form a ball. Turn the clumps out onto a lightly floured counter and knead them gently until smooth. Shape them into a disk wrap in foil and refrigerate for 30 minutes. Use as directed. Halve the peaches and remove the pits. Cut each half into 6 pieces and transfer them to a large bowl. Sprinkle with flour 1/2 cup of the sugar and lemon juice. Toss gently. Set the oven at 400°F. Line a rimmed baking sheet with parchment paper. On a lightly floured counter roll the pastry dough into a 12 inch round. Lift it onto the rolling pin and transfer it to the baking sheet. Refrigerate the pastry for 5 minutes. Arrange the peach slices on the dough on their sides in neat rows making the rows as close together as possible. Leave a 1 1/2 inch border around the edge. Fold the border up over the fruit. It will pleat onto itself in places; that's OK. Brush the exposed dough with milk. Sprinkle the fruit and dough with the remaining 1/4 cup sugar. Bake for 15 minutes. Turn the oven down to 375°F. Continue baking the crostata for 20 to 25 minutes or until the peaches are tender and the pastry is golden brown. Let the crostata settle for 5 minutes. Transfer it still on the parchment paper to a wire rack to cool. Preparation time includes 30 minutes refrigeration of dough.
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flour baking powder salt unsalted butter sugar egg distilled white vinegar flour flour granulated sugar lemon juice
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481,717 |
Broccoli Quiche
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To prepare the crust combine the flours wheat germ and salt in a large bowl. Cut in the butter and roll briskly between the palms to make sure butter is evenly distributed. Add the water a tablespoon at a time and blend with a fork until you can gather the dough into a mass. Divide into 2 balls. Place a ball of dough on a piece of lightly floured waxed paper. Press it down with your hand and place another piece of lightly floured paper on top. Roll the dough out with a rolling pin; peel off the top paper turn the crust into a buttered pie plate and then peel off the other paper. Press the dough into the pie pan and pinch a pretty scalloped edge around the rim. Repeat with the other ball of dough. Refrigerate both crusts for 2 hours. Saute broccoli in a little bit of oil with salt garlic powder onion powder and pepper. Mix 3 eggs with 1 cup of milk. Line the bottom of the pie crust(s) with a mixture of the cheeses. Cover the cheese with the sauteed broccoli. Pour the egg and milk mixture on top of broccoli. Sprinkle paprika on top of the quiche. Bake for 45 minutes at 170°C.
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broccoli eggs milk cheddar cheese parmesan cheese garlic powder onion powder paprika whole wheat flour unbleached white flour wheat germ salt butter cold water
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383,595 |
Nestle Toll House Pie
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beat all ingredients in a mixer. pour into pie shell. bake for 60 minutes at 325.
|
all-purpose flour sugar brown sugar butter eggs chocolate chips
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162,840 |
Chicken With Roquefort Sauce
|
For sauce in small bowl combine yogurt onion Roquefort cheese chives and white pepper. Cover and refrigerate until ready to serve. Brush the cut sides of the pears with lemon juice and set aside. Sprinkle chicken with salt and black pepper. Grill chicken in lightly greased rack of uncovered grill over medium heat for 5 minutes Turn chicken. Add pears to grill cut sides down. Grill chicken and pears for 7-10 minutes until chicken is tender and no longer pink. Serve with pears and sauce.
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plain fat-free yogurt red onion Roquefort cheese blue cheese fresh chives white pepper pears lemon juice boneless skinless chicken breast halves
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351,085 |
World's Easiest Lasagna
|
Preheat oven to 375 degrees. Spray baking dish with non-fat cooking spray. In large bowl mix together the pasta sauce and ground turkey. Line bottom of prepared dish with 1/3 of the pasta sauce mixture. Lay strips of uncooked lasagna noodles on top of pasta sauce. Spread 1/2 of the cottage cheese over noodles and sprinkle one half of the mozzarella cheese over the cottage cheese. Start with 1/3 of the sauce again and repeat layers one more time ending with the last third of the sauce. Cover with foil and bake at 375 for 1 hour. Note: To avoid a mess with the lasagna bubbling over place dish on a cookie sheet or sheet of foil.
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ground turkey dry lasagna noodles low fat cottage cheese lowfat mozzarella cheese
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22,884 |
Chocolate Creme Oreo Cheesecake
|
Crust: Press cookie crumbs onto the bottom of a 9'-inch springform pan. Filling: Mix cream cheese sugar and vanilla on medium speed until wll blended. Blend in melted chocolate. Add eggs and mix on low speed until blended. Gently fold in 1 1/2 cups of the quartered cookies. Pour over crumb crust and sprinkle with remaining quartered cookies. Bake at 325°F for 65 minutes until center is almost set*. Run knife around pan rim to loosen cake. Cool remove rim and refrigerate overnight. Garnish with whipped topping raspberries and mint leaves. If using a dark metal springform pan- bake at 300°F.
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cream cheese sugar vanilla eggs
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237,366 |
Flank Steak Wraps With Zesty Avocado Sauce
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Season steak with 1 1/8 teaspoon salt and 1/8 teaspoon pepper. Place steak on the rack of a broiler pan. Broil 5 min on the first side and 4-6 minutes on the second side until well browned on the outside and still pink at the center. Test steak for doneness after about 9 minutes. While steak is cooking make avocado sauce: Combine oil lemon juice parsley shallot garlic remaining salt and pepper in a bowl. Stir well. Gently stir in avocado. Remove steak and allow to rest 3-5 minutes. Thinly slice against the grain. Spoon half the steak into each wrap. Spoon on zesty avocado sauce.
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salt pepper olive oil white wine vinegar fresh lemon juice Italian parsley shallots garlic clove avocado flour tortillas
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343,256 |
Perfect Pizza Dough
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Dissolve yeast and honey in the warm water stirring gently with a wooden spoon. *HINT* Whenever I am activating the yeast in warm water -- I use a metal (1st choice) or glass bowl. Before adding anything into the bowl I invert it in the sink and let hot water run over the OUTSIDE of the entire bowl for a minute or two. This way the bowl is already warm when you place the warm water and yeast into it so that none of the warmth from the water is going to heat the bowl instead of the yeast! :) Let rest for 10 minutes. Sift together the flour and salt. Sometimes I will also sift in some additional spices to make an herbed pizza crust. Oregano garlic powder basil and rosemary are some nice additions. Add to the wet mixture and knead for approx 10 minutes Place the dough in a lightly oiled bowl. Cover with plastic wrap and a tea towel. Let the dough rise in a warm place until double - about 1 hour. Punch down knead briefly to let the air bubbles out. Top with whatever you like and bake at 425ºF for approx 20 minutes. This recipe also makes great breadsticks. Follow same directions as above - when adding the flour and salt add garlic powder and oregano. Let rise same as above. When ready to bake roll into strips and twist 3 or 4 times. Lay on a greased breadstick pan or cookie sheet. Brush generously with egg white and sprinkle with kosher salt. Bake at 425ºF for approximately 5 minutes or until cooked through. Enjoy!
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active dry yeast honey warm water kosher salt all-purpose flour garlic powder oregano
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323,565 |
Black Bean Omelets (Almost Weight Watchers)
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Empty the drained black beans and Rotel in pan and bring to a boil. Remove as much liquid as you can without burning beans. Add Garlic. Place sauce pan or small skillet on eye spray with Pam and turn to high heat. Crack eggs and stir to mix. When pan is hot add eggs. When mostly solid add cheese. Use slotted spoon to spoon about 1/2 Cup of bean mixture on to 1 side of the omelet. Fold and wait for cheese to melt. Serve with sour cream on the side and Cholula sauce. Bean mixture is enough for 3 omelets.
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black beans rotel garlic eggs cheese fat free sour cream
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197,981 |
Cherry Pineapple Holiday Ham Glaze
|
Heat pineapple juice cherry juice and ham drippings in saucepan over medium/high heat. Stir in Brown Sugar until dissolved completely. Stir occasionally until bubbling. Add pineapple slices and cherries continuing to stir over medium/high heat. Glaze is ready when thickened to the consistency of syrup. Pour hot glaze over ham and add pineapple slices and cherries as garnish.
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pineapple maraschino cherries brown sugar
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511,339 |
Verna's Peanut Brittle
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Butter a 9 x 13 cookie sheet (with edges). Add the sugar Karo butter water and salt to a medium suace pan and bring to a rolling boil over medium heat Add the peanuts. Stir constantly until the foam starts to turn brown. Test by dropping the drop of the mixture in a glass of water. It's done when the drop instantly solidifies. Add the vanilla and Baking Soda while continuing to stir. QUICKLY pour the mixture onto the buttered cookie sheet allowing it to cool. Break up the peanut brittle and ENJOY!
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sugar butter water salt raw peanuts vanilla baking soda
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10,606 |
Mexican Mocha Spice Mix
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Combine all ingredients in a large bowl and stir well. Store in an airtight container and shake well before each use. Use to make hot cocoa or substitute for cocoa in chocolate pudding recipe.
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sugar instant espresso powder ground cinnamon nutmeg
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510,612 |
How to Freeze Potatoes
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1. Choose potatoes with firm flesh few bruises and no sprouts. 2. Wash the potatoes. Scrub off the dirt and debris with a stiff-bristled brush. 3. Peel the potatoes. Use a peeler to remove the potato skin or if you're working with new potatoes scrape it off. Rinse the potatoes to prepare them for blanching. 4. If the potatoes are large chop them in half before blanching. 5. Don't cut the potatoes into small pieces; it's better to store them whole if possible. 6. Bring a large pot of water to boil over high heat. In the meantime prepare a large bowl with ice water and set it aside. 7. Plunge the potatoes into the boiling water. Allow them to blanch for 3 to 5 minutes. This process cleanses the potatoes of organisms and preserves their flavor and color. 8.Remove the potatoes from heat and place them in the ice water. Transfer the potatoes directly from the pot to the ice water bath using a slotted spoon or tongs. 9. Allow them to cool for about ten minutes. 10. Drain the potatoes when they are chilled and pat them dry. 11. Place the potatoes in airtight storage bags. You may also use a freezer-safe container. Make sure the potatoes aren't wet when you place them in the bags or ice will form. 12. Put enough potatoes in each bag to make a meal for your family. This way you'll be able to defrost exactly as many as you need at once. Store the potatoes in the freezer. They will keep for up to a year.
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potato boiling water
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361,348 |
Banana Brownies
|
Pre-heat the oven to 325F or 170C. Mix the flour cocoa baking powder Melt the chocolate with the butter and sugar. Stir the pecans eggs and bananas into the chocolate mix. Add the dry flour mix. Mix together and then put into a baking pan. Bake until dry ontop- about 25mins if the brownies are 2 inches thick.
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plain flour cocoa powder baking powder dark chocolate butter brown sugar pecans eggs bananas
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288,703 |
Sauteed Mushrooms
|
chop mushrooms removing stem dice garlic. melt butter in a medium skillet on med heat. then add garlic and worcestershire sauce. add mushrooms and cook for 10 to 15 minutes.
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butter whole mushrooms Worcestershire sauce garlic clove
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487,586 |
All-American Rub
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Mix all ingredients and store in an airtight container for up to 6 months. Rub over steaks pork or chicken; refrigerate up to 4 hours before grilling or broiling.
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brown sugar garlic powder ground mustard cayenne pepper ground nutmeg
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492,537 |
Texas Camp-Out Chili (Aka Mexican Goop)
|
Saute the chopped onion in oil until translucent. Add the ground meat and cook until meat is browned. Add chili mix packet Rotel Tomatoes with Green Chiles and Ranch Style Beans (undrained). Cook over medium to medium-low heat. Stir to mix then add cubed Velveeta cheese stirring until the cheese is melted. Add Half & Half and heat through. Serve over Fritoes or Dorito chips.
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onion ground beef tomatoes and green chilies Velveeta cheese half-and-half cream
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24,393 |
Broccoli-Raisin Craisin Salad
|
oss the salad ingredients together and add dressing mixing well.
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broccoli onion raisins craisins pecans bacon bits dates apple vinegar mayonnaise bacon bits
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187,791 |
Cassata-Style Cheesecake
|
Preheat oven to 325°F Lightly coat or spray a 9- or 9 1/2-inch springform pan with oil. For crust: Place 3/4 cup flour and 1/4 cup sugar in a food processor. Pulse to mix. Add butter. Pulse until small crumbs form. Turn into pan. Press firmly and evenly over bottom. (Don't worry about cleaning processor.) Bake crust in centre of preheated oven until lightly golden around edge 15 to 20 minutes. Remove pan and reduce heat to 300F For filling: Finely grate peel from orange. Cut cream cheese into chunks. Place in a food processor with ricotta and vanilla. Whirl until smooth occasionally scraping down side of bowl. Add 1 cup sugar and whirl to mix. Add eggs one at a time whirling after each addition. Then add 3 tbsp flour and orange zest. Whirl just until evenly mixed. Scrape filling into a large bowl. Stir in chocolate candied fruit mix and pistachios. Pour filling over warm base. Lay a piece of foil loosely overtop. Don't seal. Bake in centre of 300F oven until centre is slightly jiggly 2 hours. Remove to a rack. Run a knife around outside edge of cake but don't remove from pan. Cool in pan then refrigerate at least 3 hours or cover and refrigerate up to 3 days or freeze up to 2 months. If centre cracks cover with orange slices or whipped cream and chopped pistachios if you wish! Hint: if you cannot find the mixed chopped candied fruits and peel use diced candied cherries and pineapple.
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flour granulated sugar butter orange zest of cream cheese ricotta cheese vanilla white sugar eggs all-purpose flour pistachios
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360,173 |
Greek Chicken Salad
|
Remove chicken from bones. Coarsely chop chicken; cover and set aside. Divide salad greens cucumber spears and tomato wedges among four dinner plates or salad bowls. Arrange chicken on vegetables. Drizzle salad dressing. Sprinkle with cracked black pepper.
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chicken mixed baby lettuces and spring greens cucumbers tomatoes feta cheese cracked black pepper
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513,471 |
Marinated Sweet and Sour Fish
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Preheat the oven to 375 F/190°C. Heat 2 tablespoons of the olive oil in a large ovenproof frying pan or Dutch oven over medium heat. Add the onions and coriander seeds and cook for 5 minutes stirring often. Add the peppers and cook for a further 10 minutes. Add the garlic bay curry powder and tomatoes and cook another 8 minutes stirring occasionally. Add the sugar vinegar 1 1/2 teaspoons salt some black pepper and continue to cook another 5 minutes. Meanwhile heat the remaining 1 tablespoons oil in a separate frying pan over medium-high heat. Sprinkle the fish with some salt dip in the seasoned flour to coat then in the eggs. Fry about 3 minutes turning once. Transfer the fish to paper towels to absorb the extra oil then add to the pan with the peppers and onions pushing the vegetables aside so the fish sits on the bottom of the pan. Add enough water just to immerse the fish (about 1 cup/250 ml) in the liquid. Place the pan in the oven for 10-12 minutes until the fish is cooked. Remove from the oven and leave to cool to room temperature. The fish can now be served but it is actually better after a day or two in the fridge. Before serving taste and add salt and pepper if needed and garnish with the cilantro.
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olive oil onions sweet bell peppers garlic cloves bay leaves curry powder tomatoes sugar cider vinegar all-purpose flour extra-large eggs cilantro salt
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179,556 |
Spaghetti Sauce
|
In a 8-quart pan saute' onion green pepper and garlic in oil. Add tomato paste and water. Stir until smooth then add rest of the seasonings. For Meat Sauce: In addition to the above ingredients brown 1 pound Italian sausage and 1 pound of ground beef and add to sauce. Simmer uncovered for 1 to 2 hours.
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tomato paste water onion green pepper garlic cloves garlic powder oregano sweet basil bay leaf sugar salt pepper
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435,746 |
Indo-Italian Fusion Ravioli
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Steam the washed spinach leaves till soft.Completely drain any water released by the leaves. In a food processor combine the Paneer spinach chilli ginger Salt chopped Mint leaves and aamchur pulse till the Paneer is coarsely crumbled. Set aside. Make the Ravioli dough by combining & kneading together the all purpose flour salt and water. Cover with a wet kitchen towel and set aside. Grind the onions Garlic Garam masala ginger and Cashew nuts into a paste. Heat Ghee add this paste and Saute till the Raw onion/garlic smell disappears add tomato puree turmeric powder Salt & pepper and stir for about 3 minutes mix in the cream/ milk stir in & remove from the stove. Roll the dough out on a floured surface spoon the Paneer mix and fold over as shown MAKE SURE that there are no air pockets when you seal the paneer filling or else the raviolis will 'explode' when cooking them. cut into raviolis using either a ravioli maker or a simple pastry wheel (in which case seal the edges firmly by hand). In a large pot set water to boil with salt added inches After the water has really started bubbling away gently add the Raviolis which will initially sink to the bottom when they rise remove them from the water and place on the serving dish. Spoon the Makhani gravy over the pasta garnish with Cilantro & serve hot.
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paneer cheese fresh spinach leaves fresh mint leaves mango powder salt all-purpose flour salt warm water onion garlic cloves cashew nuts fresh ginger ghee garam masala salt peppercorn turmeric powder tomato puree
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40,321 |
Gingered Peach Fuzz
|
In a blender container place all ingredients cover. Blend until combined.
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ground ginger vanilla ice cream
|
449,717 |
Mole Verde Chicken Spinach Casserole
|
Place olive oil and mole paste in a medium saucepan on medium heat. Gradually whisk in 1 cup stock until smooth breaking up the mole paste. Stir constantly; sauce will thicken. Then whisk in remaining 1 cup stock. Preheat oven to 350°. To the mole sauce in the pan add shredded chicken corn canned chiles salt and minced habanero (careful not to get it on your fingers -- it burns!); stir to mix well and heat through. Meanwhile lightly oil a 10x10 or 9x13 casserole pan. Cover bottom with a layer of corm tortillas (about 4. You can curve them up the sides of the dish if that fits better.) Sprinkle a light layer (1/3 c) of shredded cheese on top of the tortillas. Cover the cheese with about half the fresh spinach. Turn heat to low (on saucepan) and stir in yogurt. Mix until smooth then remove from heat. Ladle half the mole-chicken mixture into the prepared casserole dish on top of the spinach layer. Repeat the layer of 4 tortillas 1/3 c shredded cheese the rest of the fresh baby spinach and the rest of the mole-chicken mixture. Top with 1/3 c shredded cheese. Bake covered for 15 minutes and uncovered for 10 minutes. Allow to rest about 5 minutes out of the over before cutting. Serve with fresh cilantro sliced avocado lime wedges and freshly ground black pepper. (FOR THE DAIRY-FREE OPTION: omit shredded cheese or substutute a dairyless option. You may add extra corn and/or spinach. Use 6 oz dairy-free sour cream or cream cheese instead of yogurt. If making two casseroles (one dairy-free and one regular) split the mole-chicken mixture into two saucepans before adding 4 oz yogurt to one and 4 oz dairy-substitute to the other.).
|
olive oil chicken breasts corn diced green chilies salt habanero pepper corn tortillas plain fat-free yogurt cilantro avocado lime fresh ground black pepper
|
130,564 |
Butterfinger Brownies
|
In a small bowl combine flour baking powder and salt; set aside. In a medium bowl with electric mixer at medium speed combine butter and brown sugar. Beat in eggs and vanilla until smooth. Stir in flour mixture and 1 cup of crushed butterfingers bars. Spread in greased 13x9 inch baking pan. Sprinkle remaining crushed butterfinger bars over top of batter. Bake at 350ºF for 30-35 minutes or until done. Cool and then cut into bars.
|
flour baking powder salt butter brown sugar eggs vanilla
|
88,300 |
Danish Brunsviger Cake
|
Stir the yeast into luke warm milk. Rub the butter into the flour and crumble it. Add sugar and salt. Combine the liquid into the flour and stir until the dough is smooth. Divide the dough and flatten it out into a large pan. Let the dough rise 20 minutes in a warm place. Fill: Melt the butter and stir in the brown sugar. Drizzle over the risen dough. Bake in a preheated 400 degree F oven 20- 25 minutes.
|
milk dry yeast butter sugar salt flour butter brown sugar
|
161,512 |
Pork Chops Italiano
|
Sprinkle pork chops with pepper. In a large skillet brown chops in butter on both sides; drain. Combine the tomato sauce water Italian seasoning and basil; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat juices run clear. Top each pork chop with cheese. Cover and cook 3-5 minutes longer or until cheese is melted.
|
pepper butter tomato sauce water dried basil mozzarella cheese
|
490,060 |
Sweet Potato Bread
|
Preheat oven to 350. In a large bowl combine flour sugar cinnamon nutmeg baking soda baking powder and salt. Mix well. In a small bowl combine eggs sweet potato oil and water. Stir into dry ingredients until just moistened. Spoon into a greased and floured 9x5 loaf pan. Sprinkle vanilla sugar over the top. Bake at 350 for 50-60 mins or until toothpick inserted in comes out clean. Cool for 10 min before removing from pan to a wire rack.
|
all-purpose flour sugar cinnamon ground nutmeg baking soda baking powder salt eggs mashed sweet potato canola oil water
|
297,104 |
Arugula and Plum Tomato Sauce
|
Heat oil and butter in a medium skillet over low heat; stir in the garlic; saute 1 minute. Add the tomatoes and heat to boiling about 5 minutes. Stir in the arugula and simmer stirring until wilted and sauce is slightly reduced about 3 minutes. Season with salt and pepper. Toss hot pasta with the sauce. Serve topped with Parmesan cheese.
|
olive oil butter garlic clove plum tomato arugula parmesan cheese
|
211,797 |
Zucchini Casserole
|
Spread zucchini in casserole dish. Mix bread crumbs with spices and sprinkle over zucchini. Dot with butter and sprinkle with Parmesan cheese. Bake at 350° until tender about 1 hour.
|
zucchini pepper salt oregano garlic powder butter parmesan cheese
|
259,416 |
Spedini
|
Pound steak with a meat hammer to tenderize. Brush pounded steak with olive oil and crushed garlic. Stack and cover with plastic wrap and set aside. Slice raw bacon fry and crumble set aside. Mix the breadcrumbs parmasan cheese garlic and olive oil in a small bowl. Top each piece of steak with the breadcrumb mixture sprinkle with some bacon and a slice of provolone cheese. Roll and close with toothpicks. Fry the spedini's in olive oil to brown. Pour 1/2 the marinara sauce in the bottom of a casserole dish. Place spedinis on sauce and pour the remainng sauce over the top. Bake 350 degrees for 30 minutes or until hot and cooked through. Great served over Angel Hair pasta.
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olive oil garlic parmesan cheese garlic olive oil bacon provolone cheese
|
269,852 |
Zucchini Bars
|
mix together like a pie crust the following; 5 cups flour 2 cups sugar ½ teaspoons salt and 3 sticks margarine. Then set this aside. For the Zucchini Filling: Mix 8 cups of peeled and sliced zucchini and 2/3 cups of lemon juice together. Cook this together for a few minutes and then add the following. 1 cup sugar 1 teaspoons sugar 1 teaspoons cinnamon. the 1/2 cup pie crust mixture (above). Pat one half of the crust mixtures into a jelly roll pan. Bake at 350 degrees for 10 minutes. Add the cooked filling into the baked crust. Add 1 teaspoons cinnamon to remaining crust mixture and sprinkle over filling. Bake at 350 degrees for 30 minutes. Note Using whole wheat flour this makes it. more crunchy and nutty or you can use half white and half wheat flour if you desire.
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whole wheat flour sugar salt margarine zucchini lemon juice sugar sugar cinnamon
|
12,705 |
Artichoke Caponata
|
Sauté artichoke hearts onions and garlic in olive oil for 5 minutes. Add wine capers and sweet basil. Serve hot or cold with toast points or toasted crusty bread.
|
artichoke hearts onion olive oil minced garlic cloves dry white wine capers sweet basil
|
478,009 |
Black Bean Burger
|
Place a medium skillet over medium-high heat. Combine the panko with 2 teaspoons of the olive oil and mix with a fork to blend. Add the mixture to the skillet and toast the panko stirring frequently until light golden brown. Remove from the heat and let cool to room temperature. Place 2½ cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth. In a separate bowl combine the eggs 1 tablespoon of the oil cumin salt and cayenne. Whisk to blend. Add the egg mixture toasted panko the remaining ½ cup beans bell pepper cilantro and shallot to the bowl with the mashed beans. Stir together until evenly combined. Divide the mixture into 6 equal portions about ½ cup each. Lightly pack into 1-inch thick patties. (At this point the patties can be covered tightly with plastic wrap and refrigerated for up to 24 hours before cooking.) Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides about 8-10 minutes total. Transfer the cooked burgers to a plate tent with foil and repeat with the remaining oil and bean patties. Serve warm. Source: slightly adapted from The America’s Test Kitchen Healthy Family Cookbook.
|
panko breadcrumbs olive oil olive oil black beans eggs ground cumin salt cayenne pepper red bell pepper fresh cilantro shallot
|
339,195 |
Escarole, Fennel, and Oak-Leaf Salad
|
Boil apple cider in a small saucepan or skillet over moderate heat until reduced to about 2 tablespoons 5 to 8 minutes. Cool to room temperature. Shave fennel into 1/8-inch-thick slices with slicer. Whisk together reduced cider syrup vinegar shallot salt and pepper in a small bowl then add oil whisking to combine. Toss with fennel escarole and lettuce in a large bowl just before serving.
|
apple cider fennel bulb cider vinegar shallot salt black pepper extra virgin olive oil escarole lettuce leaves
|
474,788 |
Easy Skillet Hamburger and Macaroni Dinner
|
Saute ground beef in 12\" skillet until browned drain most of grease. Add onions and (peppers if using ) cook 2 minutes. Add tomatoes with their liquid (break up tomatoes with fork or clean hands) and corn with it's liquid and macaroni. Heat to boiling and then reduce heat to medium/low. Cover skillet and cook 20-30 minutes until macaroni is tender. (may need to stir occassionally). Stir in chili powder and garlic salt blend well. Top with cheese or cheeses heat covered for about 5 minutes or until. cheese is melted. Note: May use garlic powder instead of garlic salt and then just add salt to taste. If dish seems a little dry as it cooks may add additional water.
|
ground beef onions green pepper tomatoes corn elbow macaroni chili powder cheese cheese parmesan cheese
|
371,737 |
Open-Faced Bagel Sandwich
|
cut bagel in half and toast it until it is golden brown and quite firm. evenly spread cream cheese on both halves of the bagel. mash avocado so it is easier to spread and once again even spread it among the bagel's halves. lay 4 slices of cucumber on each side of sandwich. drizzle olive oil and raspberry vinaigrette over bagels sprinkle salt and pepper over bagel to taste. leave the sandwich open faced.
|
bagel avocado cucumbers extra virgin olive oil
|
84,107 |
Ice Cream Cake
|
Combine crushed crackers and margarine& press into a 9 by 13\" pan. Bake at 350 degrees for 7 to 10 minutes. Cool. In a large bowl beat pudding& milk until smooth. Add pudding to softened ice cream& beat till smooth. Pour over crust& freeze. Top with Cool Whip. Decorate with chopped nuts or chocolate sprinkles. Keep in freezer till ready to serve.
|
butter margarine instant chocolate pudding mix milk vanilla ice cream Cool Whip
|
211,092 |
Baked Chicken Tortillas
|
Preheat Oven to 350. Combine 1/2 Cup salsa and sour cream in a small bowl and spread evenly over each tortilla. Divide chicken tomato bell pepper and onion evenly down center of each torilla and roll up. Place rolls seam sides down in an 11X7 in baking dish coated with cooking spray. Top with 1/2 cup salsa. Bake at 350 for 15 minute. Sprinkle with cheese bake an additional 5 minutes or until cheese melts.
|
salsa low-fat sour cream flour tortillas chopped tomato green bell peppers red bell pepper onion reduced-fat cheddar cheese
|
208,421 |
So Easy and Delicious Mexi Chili Dip
|
Set oven to 350 degrees. Spread the softened cream cheese evenly into the bottom of a 7 x 11 or 9-inch baking dish. Spread the chili on top of the cream cheese then sprinkle the shredded cheese on top. Bake uncovered for about 12-15 minutes or until the mixture is warmed and the cheese is melted. Sprinkle the pickled jalapenos and sliced black olives on top. Serve warm with Fritos scoops. DELICIOUS!
|
cream cheese black olives sour cream
|
131,965 |
Aphrodite's Faster Than Takeout Pizza
|
Peel eggplant. Take seeds out of red pepper. Cut red pepper eggplant and onion into large 2-3” sections. Put vegetables in bowl or microwave steamer and steam in the microwave until semi-tender about 3 minutes. Whisk together the vinegar oil garlic wine and sugar. When vegetables are cool enough to handle shred into julienne strips. Add strips to sauce and let marinate at room temperature (put in the refrigerator if marinating overnight.). When ready to make pizzas preheat oven to 450 degrees. Drain marinade from vegetables. Throw out half of marinade and mix the other half with the tahini to make pizza sauce. Spread flat bread or pizza crust with the sauce. Load up with vegetables then sprinkle with olives then feta cheese then parmesan cheese. Bake for 10 minutes or until edges start to turn brown.
|
eggplant red onion olive oil garlic sherry wine sugar tahini kalamata olives feta cheese parmesan cheese
|
482,596 |
Texas Roadhouse Killer Ribs Copycat
|
Score the frozen ribs several times on the back of the rack.[3] Allow to thaw overnight. Preheat oven to 275 degrees Fahrenheit. Place a wire rack in a large shallow pan large enough to hold the rack of ribs. Rub 1/8 cup of the Texas Roadhouse rib seasoning over each side of the ribs. Use additional seasoning if needed to cover each side of the ribs. Combine the water and liquid smoke in the large pan. Mix well. Place the ribs in the pan on top of the wire rack. Do not allow the ribs to touch the water-liquid smoke mixture. Cover the pan tightly with aluminum foil. Bake for about five hours. Cook until the ribs nearly fall off the bone. While the ribs are cooking saute the onion in vegetable oil in a saucepan. When the onion is soft add the remaining ingredients and bring to a boil. Reduce heat to a simmer and simmer for an hour over low heat until thickened. Preheat a charcoal or gas grill. Grill covered for about four minutes on each side. Brush with BBQ sauce then flip to allow the sauce to caramelize. Repeat with the other side. Serve.
|
water liquid smoke fresh onion water tomato paste white vinegar brown sugar honey Worcestershire sauce salt liquid smoke fresh black pepper garlic powder paprika
|
463,897 |
Lizzy's Amazing Dressing
|
Blend in a jar and refridgerate. If sealed well should keep for a least 10 days.
|
apple cider vinegar mustard mayonnaise maple syrup
|
510,717 |
Chicken Stuffed Potatoes
|
Scrub and pierce potatoes and coat with cooking spray. Rub with garlic salt and parsley and place on a microwave safe plate. Microwave uncovered on high for 20 minutes. Cut each potato in half lengthwise and scoop out the pulp leaving 1/2 inch shells. Discard pulp or save for another use. In a large bowl combine chicken and barbecue sauce. Spoon into potato shells. Top with beans olives and green onions and sprinkle with cheese. Place on a baking sheet. Bake uncovered at 375 degrees for 10-12 minutes or until heated through. Serve with tomatoes and sour cream.
|
potatoes chicken breasts barbecue sauce chili beans ripe olives green onions cheddar cheese plum tomatoes nonfat sour cream
|
120,402 |
4-Ingredient Rhubarb Custard Cake
|
Prepare cake mix according to package directions. Pour cake into a greased 9x13 inch cake pan. Sprinkle rhubarb evenly over top. Sprinkle sugar evenly over rhubarb. Pour cream over sugar. Bake at 350°F for 50-60 minutes until center of cake springs back when lightly touched. **Cream sugar and rhubarb sink to the bottom to form custard layer**.
|
rhubarb sugar heavy cream
|
50,790 |
Cucumbers in Vinegar
|
Put cucumbers garlic and onion in a bowl. Pour in vinegar and water until covering cucumbers at a 3-1 ratio between vinegar and water. (3parts vinegar for every part water). Allow to marinate overnight before serving.
|
white vinegar cucumber water onion garlic clove
|
357,145 |
Low Country Shrimp and Grits
|
For the grits bring the water and heavy cream to a boil in a medium pot. Whisk in the grits salt and pepper. Reduce the heat to medium place the butter on top of the grits and cover. Continue cooking for about thirty minutes stirring frequently. For the shrimp heat the oil and garlic in a large sauce pan. Saute the onion green onion and tomato with salt and pepper over medium heat until the tomato is softened. Add the shrimp and pour the lemon juice paprika and parsley over them. Cook thoroughly. Add the heavy cream and hot sauce and simmer for a few minutes allowing the cream to absorb the flavors. Serve over the grits.
|
water heavy cream salt pepper grits butter garlic cloves olive oil onion green onion tomatoes salt pepper lemon large shrimp paprika dried parsley heavy cream
|
265,862 |
Bread Machine Cracked Wheat & Flax Seed Bread
|
Place ingredients in the bread machine in the order recommended by the manufacturer. Utilize the whole wheat dough cycle. Spray loaf pan with olive oil spray. Form bread dough into greased loaf pan Let Rise again. Cover with warm damp cotton cloth and place in a warm place. Bake at 375 degrees for 33 minutes. When baked remove from pan and rub crust with cold stick of butter.
|
water margarine powdered milk dark brown sugar salt bread flour whole wheat flour Bulgar wheat ground flax seeds vital wheat gluten active dry yeast olive oil flavored cooking spray
|
408,511 |
Three-Herb Drumsticks (Weight Watchers)
|
Preheat oven to 425°F Spray large rimmed baking sheet with nonstick spray. Place drumsticks on baking sheet. Mix lemon juice garlic sage rosemary thyme oil mustard salt and pepper in small bowl; pour over drumsticks and toss to coat. Add tomatoes. Roast until drumsticks are cooked through and tomatoes are softened about 40 minutes turning drumsticks once halfway through roasting time.
|
garlic cloves fresh sage fresh rosemary fresh thyme olive oil Dijon mustard salt black pepper grape tomatoes cherry tomatoes
|
220,150 |
Hryn
|
Boil beets till tender remove drain run beets under cold water skins should fall off. Grate on ricer side of grater; Set aside. Drain 3 bottles of hot horseradish and set aside. Boil vinegar sugar salt and pepper set aside. Take beet mixture and add horseradish mixture mixing until no horseradish is showing. Add pickle mixture and mix well. Let rest for 10 minutes. Pack into bottles leaving headspace and wipe the top of the bottle poke with long skewer for air bubbles and add a bit of juice if dry. Put on lid and retainer till just tight and submerge in a water bath for 10 minutes.
|
beets horseradish white vinegar white sugar salt pepper
|
210,931 |
Blueberry Diet Soda Cake
|
Preheat oven to 350°. Lightly spray 9x12 pan with butter cooking spray(regular is fine). In true \"dump cake \" fashion layer ingredients as follows: 1st--Berries. 2nd--cake mix. 3rd--nuts (if using). last--Diet mixed Berry 7up Plus. DO NOT MIX! Bake for about 35 minutes or until top is golden brown. Serve hot or cold.
|
frozen blueberries frozen mixed berries walnuts
|
205,667 |
Caramel Chicken
|
Slice chicken long ways about an inch think. Place them in a pan and pour coconut milk over them boil for 2 minutes. Simmer for 5 minutes. Add brown sugar. Bring it all back to the boil until it reduces and thickens and goes a lovely golden brown. •For a change chop them into cubes put them onto skewers after they're cooked and pour sauce over them--a great starter at a dinner party.
|
chicken breasts coconut milk brown sugar
|
442,251 |
Individual Cheesecakes
|
In a food processor or mixer combine 1 Bar of Cream Cheese 1/3 Cup Sugar and 1/8 Corn Starch until just combined. Add 1 more Bar of cream cheese and combine. Add 1/8+1/4Heavy Whipping Cream 1/2 cup Sugar and Vanilla Extract and mix till just combined. Finally add 1 Egg and combine. Pour mixture into store bought individual graham cracker crusts and bake in a water bath for 25-30min in a 350degree oven. Let cool till they are at room temperature and than refrigerate for at least 1hr.
|
mini graham cracker tart crusts cream cheese sugar sugar cornstarch heavy whipping cream heavy whipping cream vanilla extract egg
|
283,165 |
Supple Feet
|
dip a towel in hot water and rub ur feet with it you could also use an exfoliating scrub on your feet just to make sure all dead skin is removed wash and dry feet well with a towel if using a srub . mix vaseline and glycerin well. smear onto ur feet n rub well rubbing in between toe spaces as well wear socks overnight and voila in the morning you wud have supple looking feet. apply a nice nail paint ur feet wud look great.
|
ot water
|
39,200 |
Dutch Bosbessen Brood (Blueberry Bread)
|
Mix water and butter. Add orange juice and rind. Beat eggs in sugar. Add eggs to orange juice mixture. Add dry ingredients then add blueberries. Bake at 350 for 1 hour. Make a glaze of 1/2 cup powdered sugar 1 tbsp orange juice and 1 tbsp hot water. Drizzle over hot bread.
|
sugar eggs flour butter blueberries boiling water salt baking soda powdered sugar
|
274,410 |
Sweet and Spicy Meatballs (Pillsbury)
|
Heat oven to 375°F Line a rimmed baking sheet with foil and spray with non-stick cooking spray. In large bowl mix meatball ingredients until well blended. Shape 1 1/4\" meatballs. Place in pan. Bake 25 to 30 minutes or until thoroughly cooked and no longer pink in center. In large saucepan mix sauce ingredients. Cook over medium heat 2 to 3 minutes stirring constantly until thickened. Add meatballs to sauce; stir to coat. Cook over medium-low heat 5 to 7 minutes stirring occasionally until hot.
|
lean ground beef ground pork onion red bell pepper garlic powder salt ground coriander pepper egg cornstarch salt ground ginger garlic powder
|
253,438 |
Light Baked Butternut Squash
|
Preheat oven to 350. Place the squash halves on a cookie sheet. Spray each half of the squash 5-10 times with the butter spray. Sprinkle each half of the squash with brown sugar. (Adding a sprinkle of pumpkin pie spice tastes good too!). Bake at 350 for an hour or until soft. Serve in shell.
|
I Can't Believe It's Not Butter! Spray brown sugar
|
537,004 |
Tamales With Turkey in Black Chile Sauce
|
For the Filling: Place a rack in middle of oven; preheat to 475°. Roast chiles on a rimmed baking sheet until completely black slightly puffed and charcoal like in texture 1 hour. Your kitchen will get very smoky so keep the vent on and windows open. The smoke will subside after the first 15 minutes. Let cool. Transfer to a large pot lightly crush will a potato masher. Fill pot with cold water stir vigorously strain through a fine mesh sieve and discard water. Transfer chiles back to pot and fill with cold water cover and let sit at room temperature for at least 8 hours and up to 48. Meanwhile spread tomatoes fresnos onion and garlic on a rimmed baking sheet; season with salt. Roast until vegetables are soft and black in spots 30–40 minutes. Let cool slightly. Peel garlic cloves. Cover and chill until ready to use. Toast peppercorn cloves and allspice in a dry small skillet over medium heat swirling often and adding oregano and cumin seeds during the last 30 seconds until fragrant about 2 minutes. Cover and let sit at room temperature until ready to use. Strain blackened chiles through a fine mesh sieve and discard water. Transfer chiles tomatoes fresnos onion garlic peppercorn cloves allspice oregano cumin achiote paste vinegar and 1 tablespoon kosher salt to a blender. Purée until completely smooth. Preheat oven to 250°. Heat 1 tablespoon schmaltz in a large heavy pot over medium-high and cook turkey thighs starting skin-side down turning once until deep golden browned 4-5 minutes per side. Carefully transfer chile purée to pot; bring to a boil cover and transfer to oven. Braise turkey until very tender and shreds easily 2–2½ hours. Let cool. Transfer turkey to a cutting board and shred meat and skin; reserve chile sauce and discard bones. Roughly chop into bite-sized pieces. Transfer to a medium bowl and toss 2 ½ cups of reserved sauce until completely combined; season with salt. Transfer filling to an airtight container and chill until turkey is cold and firm at least 3 hours. Do Ahead: Filling can be made 3 days ahead. Keep chilled. For the Masa and Assembly: Mix masa schmaltz stock and salt in a large bowl with your hands until well incorporated and mixture looks shiny and smooth about 4 minutes. (Alternatively you can also do this in a stand mixer) Masa will seem wet but should not stick to your hands. Slap the top of masa with the palm of your hand immediately pulling your hand back. If masa doesn’t stick and your hand looks shiny the dough is ready. If masa sticks add another 2 tablespoons schmaltz and knead until incorporated; repeat slap test. If masa still sticks to your hand repeat process until you get there (another 2 tablespoons schmaltz should do it). Bring a large pot of water to boil over high heat and preheat oven to 350°. Set a rack inside a rimmed baking sheet and position it so that one of the long sides is facing you. Cover the sheet tray with two leaves lengthwise from top to bottom slightly overlapped with ribs in the center. Repeat with another two leaves covering the first two. Brush banana leaves with schmaltz and top with half of the masa. Press into the banana leaves in an even layer covering most of the leaves leaving a 1” border around the rim of the baking sheet. Gently spread the filling lengthwise down the center making a 6” wide strip across the masa. Using overhanging leaves to help you fold the side closest to you over the filling carefully separating the leaf from the masa so that it rests over the filling. Pull back the leaf completely so that it is resting on the sheet tray. Fold the second side over so that the masa and leaf completely covers the filling and slightly overlaps the other masa flap. Fold the first leaf over and tuck under the tamal on the other side. Tuck the leaves on the two ends under the tamal. Cover the tamal in wet clean kitchen towels. Place baking sheet in oven and pour very hot water into pan until it just below the level of the rack and cover with heavy duty foil. Bake until set 60–75 minutes. Let sit covered for 30 minutes. Carefully unwrap and slice and serve with reserved sauce and pickled red onions.
|
chilies chilies arbol chiles roma tomatoes chilies garlic black peppercorns whole cloves allspice berries Mexican oregano cumin seed white vinegar kosher salt low sodium chicken broth kosher salt red onion
|
288,351 |
Vietnamese Boiled Cabbage
|
Put cabbabe and ginger slices in a medium pot put enough water in to cover the cabbage. Add salt if used. Bring to a boil then reduce to simmer. Cook for about 4 minutes or until cabbage is cooked - color becomes clear but not too soft. Drain pot of water (save if used for soup) and fill with cold water to stop the cooking. Drain completely and put cabbage into serving dish. Garnish with ginger slices - we don't eat these but the color is interesting. Sauce:. Peel hard boiled egg and put into small bowl pour fish sauce over egg. Use a fork mash the egg with the fish sauce. Cutting the egg white into small pieces. Dip pieces of boiled cabbage into the sauce and enjoy. Sometimes if we do not have a soup my mom would serve the cabbage and ginger broth as a soup in which case she would add the salt to the cooking water and also add fish sauce to the broth at the table to taste. We also add fresh lime juices to the broth at the table if we are using it as a soup. I like this broth poured over a small amount of steamed white rice in my little bowl with a few drops of Tabasco because I love spicy food.
|
head of cabbage fresh ginger salt egg fish sauce
|
286,902 |
Chocolate Chunk Brownies
|
Preheat the oven to 350 degrees. Butter a 12x17x1 inch sheet pan and line the bottom with a piece of wax paper or parchment to fit. Butter the paper and then dust the pan with flour tapping out any excess.
|
unsalted butter unsalted butter light brown sugar eggs bittersweet chocolate vanilla cognac all-purpose flour salt baking powder cinnamon
|
274,597 |
Apple Cooler
|
Combine cider nectar and lime juice. Pour over ice into 6 tall glasses dividing mixture equally. Fill the glasses with club soda.
|
apple cider limes juice of
|
435,914 |
Love Me Tender Burgers
|
In a large bowl combine the ground meat peanut butter butter onion egg and bread crumbs and knead with your hands until well combined. Make patties about 4 inches wide and ¾ inch thick. Refrigerate for 1 to 2 hours to allow the patties to set and the flavors to meld. Grill the burger on an outdoor grill for best results or fry in a skillet with a small amount of olive oil for 2 to 3 minutes on each side or until fully cooked inside. Serve with lettuce and tomato on a bun.
|
ground beef peanut butter unsalted butter yellow onion egg olive oil tomatoes romaine lettuce leaves
|
227,011 |
Nana's Taco Salad Dip
|
Brown ground beef. Add salsa and rice. *Optional - add in 1 can kidney beans. Heat till warmed through. Mix in sour cream and cheese to taste. Serve with tortilla chips. * If making burritos roll in large tortilla and grill to warm through.
|
ground beef salsa cooked rice cheese sour cream tortilla chips kidney bean flour tortilla
|
48,578 |
Ham-Broccoli Quiche
|
Preheat oven to 350°F. In a skillet over medium-high heat saute' mushrooms and garlic in butter until tender. Sprinkle Swiss cheese in pie crust. Top with mushroom mixture ham and broccoli. In a mixing bowl beat together eggs milk flour white pepper and nutmeg; pour into pie crust. Sprinkle with Romano or Parmesan cheese. Bake 35 to 40 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving.
|
fresh mushrooms garlic clove butter margarine swiss cheese ham eggs milk flour white pepper nutmeg romano cheese parmesan cheese
|
120,636 |
Potato-Crusted Lentil Hotpot
|
Add lentils to a large saucepan of boiling water; bring to the boil then reduce heat and simmer uncovered for 10 minutes. Drain well. Boil or steam potatoes in their skins until tender. Set aside. Heat oil in large saucepan; add onions carrots celery and garlic. Stir over medium heat for about 5 minutes until onions are soft and translucent. Stir in curry powder; cook for 1 minute. Add tomatoes crumbled stock cube water and tomato paste. Bring to the boil; reduce heat and cover. Allow to simmer for 10 minutes or until veges are just tender. Stir in the parsley and lentils. Spoon into large ovenproof dish |(about 8 cup capacity). Slice potatoes and arrange over lentil mixture. Brush potatoes with butter sprinkle with paprika and bake in moderate oven (190C) for about 50 minutes.
|
red lentil potatoes olive oil onions carrots celery garlic cloves curry powder tomatoes tomato paste water fresh parsley butter paprika
|
291,848 |
Teddy Bear Cookies
|
In large bowl combine brown sugar and butter. Beat until fluffy. Add vanilla and eggs blend well. In medium bowl combine flour oats and baking soda mix well. Add to brown sugar mixture blend well. Cover with plastic wrap and refrigerate 1 hour for easier handling. Heat oven to 375. For each bear form two 1/2 inch balls and one 1 1/2 inch ball. Place the large ball on ungreased cookie sheet. Place smaller ones on top to form ears. Flatten dough slightly. Crimp edges with fork. Repeat with remaining dough placing large balls of dough 3 inches apart. Bake at 375 for 7 - 10 minutes or until light brown. Cool completely. To decorate use small round tip on decorator icing/. Pipe icing on each cookie for eyes and mouth. For nose use small amount of icing to secure candy coated chocolate piece on cookie. Let icing set before storing.
|
brown sugar butter margarine vanilla eggs flour quick oats baking soda
|
364,504 |
Chocolate, Chocolate, Chocolate Chip Cake
|
reheat oven to 350°F In large mixing bowl combine cake mix pudding mix sour cream eggs water and oil; beat until blended about 2 minutes. Stir in chocolate chips. pour batter into a greased bundt pan or greased 13x9x2 pan. Bake 1 hour. Remove from oven; cool. Sprinkle with powdered sugar.
|
instant chocolate pudding mix sour cream eggs water chocolate chips
|
154,345 |
Cranberry Almond Muffins
|
In a bowl combine the flour sugar baking powder baking soda and salt. In another bowl whisk eggs sour cream butter and almond extract; stir into dry ingredients just until moist. Fold in 1/2 cup almonds. Fill muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups 3/4ths full; sprinkle with remaining almonds. Bake at 375 for 20-25 minutes. Cool for 5 minutes before removing from pan to wire rack. Serve warm.
|
flour sugar baking powder baking soda salt eggs sour cream butter whole berry cranberry sauce
|
213,805 |
In-A-Hurry Simple Fried Rice (Vegan)
|
In a wok or large skillet on med-high heat add oil and sautee onion briefly. Add the rice stir and let set for a couple minutes. Part the rice in center and add peas and carrots then veggie crumbles and let cook for a minute or so then combine with the rest of the rice. Add the splashes of soy sauce and the rest of the ingredients. Let the mixture cook for a few more minutes. Adjust seasoning to liking.
|
cooked rice sweet onion canola oil low sodium soy sauce black pepper ginger powder garlic powder salt
|
446,798 |
Healthy Chicken Quesadillas
|
ook the spinach. Sprinkle cheese chicken and spinach on half of the tortilla. Rub BBQ sauce on other half. Grill on the pan enjoy! Very easy and quick. If you want the full quesadilla double everything.
|
spinach barbecue sauce low-fat cheddar cheese whole wheat tortilla
|
260,119 |
Linguine With Mushrooms and Ham Sauce
|
In a big skillet heat oil at medium heat. Add onion garlic and cook stirring from time to time for about 5 minutes or until onion has soften. Add mushrooms sherry or wine and cook for about 5 minutes or until mushrooms have soften. Sprinkle with flour and stir. With a whisk add milk slowly and keep cooking stirring from time to time for about 12 minutes or until the sauce has thicken. Add ham parsley salt and pepper and stir. In the meantime in a big casserole with boiling salted water cook pasta 8 to 10 minutes or until al dente. Drain pasta and put back in the casserole. Add the mushrooms and ham sauce and stir to coat well.
|
olive oil onion garlic clove mushrooms dry sherry dry white wine dried thyme flour milk fresh parsley salt pepper linguine spaghetti
|
240,998 |
Serviette/Napkin Folding, Marie's Lily Pad Flower
|
Lay your serviette square out flat before you in a square shape. Take the top right corner and fold the point into the center point of the square. Repeat with the other 3 corners. You should have a diamond shape in front of you. Take the East point of this diamond and fold it into the center point and repeat with the other 3 corners. The serviette will be square again and have gaps in the form of an X. Carefully turn the serviette over and fold each of the corners into the center point again. Carefully turn it over and you will see 4 loose points on the underside.(this step is only to make the next step clearer). Turn back over to the previous side lay the serviette down and press firmly on the center point where the 4 corners meet. Carefully reach underneath with your other hand and grab one of the loose points on the underside and bring it to the outside of the corner that it belongs to. This creates the outer petal of that quarter of the flower. Repeat with the other 3 corners. If you are not putting something in the center of this serviette you may need to carefully secure the 4 central points with a pin.
|
aracter(0
|
283,853 |
Raw Vegan Fruit Tart!
|
Food process the almonds medjool dates and salt until they become coarse crumbs. Get a 9 in pie pan and using your hands or a rubber spatula press the almond mixture into the form of a crust. Plastic wrap the crust and put in the freezer for about 15-20 minutes. Meanwhile blend the mango and the soaked dried mango until smooth. Leave in refrigerator until ready to assemble tart. (Pineapple can be used in place of mango). Pour the filling over the crust and top off with fruit. Cover the entire tart. Refrigerate for at least an hour. Preferably overnight. Enjoy!
|
dates salt mangoes dried mango
|
284,474 |
Seafood Cocktail Sauce
|
ix all ingredients and chill.
|
catsup horseradish lemon juice Worcestershire sauce salt pepper
|
278,219 |
Bonbon's
|
Mix together butter peanut butter dates walnuts and sugar. Roll into balls 1/2 inch and place on wax paper. Melt chips and paraffin in a double broiler over low heat. With a fork dip each ball into chocolate allowing excess to drain. Place balls on wax paper and chill for 20 minutes.
|
butter crunchy peanut butter dates walnuts powdered sugar chocolate chips
|
332,687 |
Chicken Pot Pie Soup
|
Bake biscuits according to package directions. Set aside to cool. Melt 2 tablespoons of butter in a large pot over medium heat. Stir in the cubed chicken and cook until firm and no longer pink in the center about 10 minutes. Remove chicken meat and set aside. Pour in the chicken broth and bring to a boil over high heat. Reduce heat to medium and whisk in the chicken soup base thyme and parsley. Mix together the softened butter and flour in a small bowl to form a paste. Whisk this paste into the simmering soup a little at a time whisking constantly and cook 10 minutes or until thickened. Stir in the cooked chicken mushroom pieces peas and carrots and cream. Return soup to a simmer and cook a few minutes until hot. Place a biscuit in each bowl and ladle soup over to serve.
|
butter boneless skinless chicken breasts chicken broth dried thyme leaves fresh parsley butter all-purpose flour mushroom pieces heavy cream
|
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