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199,932 |
Chinese Fried Mock Oyster
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Soak the bean curd sheet to soften. In another bowl soak dried mushrooms in warm water for 25 minutes [or so] Drain the curd. Squeeze the mushrooms. Cut off mushrooms stems and dice. Save the strained soaking liquid to use then steam the mushroom pieces and bean curd for 8 minutes. Take each sheet of seaweed and cut into shreds. Combine in a bowl with the steamed mushroom pieces. Using a fork mix and mash steamed bean curd in a bowl and add the salt sugar cornstarch sesame oil pepper and MSG [if using]. Now wipe bean curd sheet with damp cloth then trim the edges and cut into 10 pieces. Mix the batter ingredients until smooth and lump free. The mushroom water is the soaking liquid. Mix together the flour and water mixture until a glue type paste. If you can glue a picture in a book with it? You got it. Assemble: Lay bean curds so they form diamonds then place about a teaspoon of the mashed bean curd in the middle. Add a bit of the seaweed mixture then topping with another teaspoon of bean curd. You want bean curd seaweed bean curd. Fold the bottom over the filling so that it forms a triangle. Fold over the top. Brush generously with the glue mixture. Fold over the left and right sides brushing with more of the glue and pressing down on the edges to seal. To hot wok add oil. Coat about 4 or 5 of the wrapped bean curds in the batter and add to the wok carefully sliding them in so the oil doesn't splatter. It hurts if it splatters. If needed use a splatter shield. Done right you shouldn't but stranger things have happened. Turn as needed until you deep-fry until golden brown (about 5 minutes]. Drain. Serve with Vegetarian Worcestershire sauce or seasoned salt. Or other dipping sauce. Time is a guess for the frying. Move at your own speed and the woks speed. You want results not to beat a clock.
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firm tofu dried mushrooms salt sugar cornstarch msg fresh ground black pepper flour glutinous-rice flour baking powder water mushroom liquid salt flour water
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208,242 |
Easy Cream Cheese Rolls
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Cut rolls in half lengthwise. Spread cut side generously with whipped cream cheese. Sprinkle cut side with salt. Sprinkle cut side with pepper. Place tomato on top.
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tomatoes salt pepper
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129,666 |
Insalata Dell'ortolano ( Gardener's Salad )
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Chop salad and dice all ingredients (except for raspberries and blueberries). In a separate bowl whisk together dressing ingredients; toss everything together. Add salt and pepper.
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mango apple hearts of palm strawberries raspberries blueberries cantaloupe walnuts red leaf lettuce green leaf lettuce honey wine vinegar extra virgin olive oil
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297,912 |
Gourmet Pate
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In a large skillet melt 1/2 the salted butter. Finely chop the parsley Cook the onion over medium heat til almost transparent then add the parsley and cook 1-2 minutes longer. Spoon the onion/parsley mixture into the blender. Using the same skillet melt the remaining salted butter. Add chicken livers and cook over med. high heat about 4 minutes stirring constantly until browned outside but still a bit pink inside. Pouring the Cognac over the cooked chicken livers ignite and let the flame burn out. Spoon the livers into the blender along with the onion/parsley mixture. Add 2 tbsp of cream cover and blend on high til you have a smooth pate. If mixture is to thick add up to 2 tbsp more of the cream. Stop and stir down as required Remove the cover (blades spinning) and add the sherry salt curry and garlic. Gradually adding the slices of the sweet butter. Stop and stir down as required. Spoon the pate into a 1 quart pottery dish smoothing the top with a spatula. Cover tightly with plastic wrap and refrigerate. Pate should be served well chilled.
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salted butter onion parsley chicken liver cognac heavy cream sweet butter sherry wine salt curry powder garlic powder
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505,820 |
Back Country Ribs
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In a large baking dish mix together the pineapple juice brown sugar mustard powder ketchup red wine vinegar lemon juice and soy sauce. Season with cloves ginger garlic and cayenne pepper. Cut ribs into serving size pieces and place into the marinade. Cover and refrigerate turning occasionally for 8 hours or overnight. Preheat oven to 275 degrees F . Cook ribs in marinade for 1 1/2 hours turning occasionally to ensure even cooking. Preheat grill for medium heat. Lightly oil grate. Grill ribs for 15 to 20 minutes basting with barbecue sauce and turning frequently until nicely glazed.
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brown sugar mustard powder ketchup soy sauce ground cloves ground ginger garlic cloves cayenne pepper barbecue sauce
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28,575 |
Applesauce Cake with Cinnamon Icing
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Preheat oven to 350 degrees. Grease two 8-inch layer cake pans. Sift together flour baking soda cinnamon salt and nutmeg. Beat eggs mayonnaise applesauce sugar and vanilla until smooth. Stir in dry ingredients; beat until smooth. Stir in nuts. Divide batter between prepared pans. Bake 30 minutes until a tester inserted in the center comes out clean. Cool on wire rack 10 minutes. Remove from pans. Cool completely. Fill and frost layers with Cinnamon Icing. Cinnamon Icing: Beat cream cheese and melted butter until fluffy. Slowly stir in 1 pound powdered sugar and cinnamon. Beat on medium speed until smooth and spreadable.
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flour baking soda cinnamon salt nutmeg eggs mayonnaise unsweetened applesauce sugar vanilla walnuts cream cheese butter powdered sugar cinnamon
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329,199 |
Pork Chops Creole Style
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In a small bowl combine the first six ingredients; rub over both sides of pork. In a large skillet brown pork chops in oil over medium heat. Add the remaining ingredients. Cover and cook 15-20 minutes longer or until meat is tender.
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dried basil paprika salt pepper ground cumin cayenne pepper boneless pork chops tomato sauce onion green pepper celery Worcestershire sauce garlic
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59,929 |
Johnny Appleseed
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Put 2 scoops ice cream in a glass. Pour over apple juice. Add a splash of orange juice and then a splash of club soda. Serve with a straw and/or a spoon. Enjoy!
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ce cream
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189,869 |
Spinach Artichoke Dip (Slow Cooker)
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Cube Cheese and add to Slow Cooker. Chop Artichoke Hearts and Spinach and add to Cheese. Place in a slow cooker on High setting. Add Garlic and Pepper. Heat until melted stirring occasionally. Takes about 1-2 hours.
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artichoke hearts frozen spinach cream cheese monterey jack cheese mozzarella cheese garlic cloves black pepper
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486,952 |
Southwestern Breakfast Bowl #RSC
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Preheat oven to 350 degrees F. Bacon: Line a baking sheet with heavy duty aluminum foil. Place the bacon strips on the foil and bake until crisp approximately 30 minutes. Once crisp transfer the bacon to paper towels to drain. Chop the bacon once it's cooled. Bowls: Line another baking sheet with foil and place four ramkins or custard cups inverted on the foil; spacing them several inches apart. Spray the outside of the cups with non-stick cooking spray. With a rolling pin roll out four of the biscuits into 5\" circles and place on the inverted ramekins molding them around the cups. Place the other four biscuits at the other end of the pan and bake in 350 degree oven until golden brown approximately 15 minutes. Allow bowls to cool slightly before removing them from the mold. Filling: Whisk together the eggs cream salt and pepper; whisk (not stir) until the mixture comes together however don't over do it. Stir in 1 cup monterrey cheese and the bacon. Brown the potatoes red peppers jalapenos and green onions over medium heat. Turn the heat down to low and gently stir in the egg mixture and cook until the eggs are set. Assemble: Fill each biscuit bowl with the egg mixture and top with the remaining cheese and return to the oven until the cheese melts 2 - 4 minutes. Serve immediately with salsa. .
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bacon hash browns red bell pepper eggs heavy cream green onion monterey jack cheese
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78,786 |
Grandma's Best in the World Peach Cobbler
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Cream together 1/2 cup sugar with shortening cream and vanilla. Add flour milk baking powder and salt; mix well until smooth. Pour batter into greased 9 x 13-inch pan. Place sliced or chopped peaches evenly over batter. Sprinkle top with 1 cup sugar (yes a whole cup!). Mix peach juice with enough water to measure one cup and bring to a boil then pour evenly over the top of the pan. (This will look wrong and very watery but trust me!). Bake at 350°F for 35 minutes or until top is light golden brown.
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sugar shortening butter milk vanilla flour milk baking powder salt
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456,800 |
Ensalada Roja Con Pollo (Red Salad With Chicken)
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Place the potatoes and carrots into a large pot and fill with enough water to cover. Bring to a boil and cook until potatoes are tender enough to pierce with a fork 8 to 10 minutes. Drain and rinse under cold water to cool. Set aside. Heat the olive oil in a large skillet over medium heat. Add the onion; cook and stir until tender and light brown about 10 minutes. Set aside to cool. In a large bowl combine the potatoes carrots chicken eggs and pickles. In a separate bowl whisk together the onion pickle juice and mayonnaise. Season with salt and pepper. Pour over the potato mixture and stir gently to coat. Adjust the amounts of mayonnaise salt and pepper if desired. Gently stir in beets last. Refrigerate for at least 1 hour to blend flavors before serving.
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baking potatoes carrots olive oil onion dill pickles pickle juice mayonnaise salt pepper
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442,598 |
Chocolate Pecan Pie
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Preheat the oven to 350 degrees. Place the Pie Crust on a cookie sheet. Dump the Pecans & Chocolate Chips into the Pie crust evenly. Then put the Sugar Corn syrup Eggs Melted Butter and Vanilla Extract into a bowl. Stir very well. Pour the mixture over the Chocolate Chips and Pecans. Put the cookie sheet and pie in the oven and bake for 40-45 minute Serve slightly cooled. This treat tastes great with vanilla ice-cream!
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pecans sugar corn syrup eggs butter vanilla extract
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289,568 |
Homemade Maple Bars
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Mix mashed potatoes yeast water salt and sugar all together and let stand 20 minutes. In the mean time mix shortening and eggs together with a mixer till well blended. add to mix. Add flour to mixture till dough is smooth and work for 20 minutes. let rise till double in size. Roll out and cut into bar shapes and let rise for the last time for about 1 to 1/2 hours. Preheat oil to 375 degrees and cook in oil(both sides) for 2 to 4 minutes a few at a time turning only once. Drain on paper towels and cool for frosting with maple icing. Icing Mix ingredients for Icing together till spreadable. Frost bars and enjoy.
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mashed potatoes compressed yeast cakes salt sugar water flour powdered sugar
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537,754 |
Taco Meatloaf
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Preheat oven to 350 F and line a baking sheet with parchment paper. Add the beef bread crumbs 1/2 cup enchilada sauce taco seasoning bell pepper jalapeño onion and egg to a large bowl. Mix to combine. Transfer the mixture to the prepared baking sheet and shape into an 8x4 inch loaf. Bake for 1 hour. Remove the meatloaf from the oven. Brush all over with remaining 1/4 cup enchilada sauce. Top with the shredded cheese. Bake for 15 minutes or until cheese is melted. Transfer to a serving platter and top sliced jalapenos and cilantro.
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ground beef bell pepper yellow onion egg cilantro
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74,677 |
Spinach Filling for Cannelloni, Ravioli and Tortellini
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Melt the butter in a saucepan and saute the onion and garlic until golden; steam spinach until well wilted; remove from heat cool enough to handle and squeeze dry. Combine onion mixture and spinach; stir in cheeses and beat in seasonings eggs and parsley; refrigerate until ready to stuff pasta.
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onions garlic cloves butter fresh spinach feta cheese farmer cheese nutmeg eggs fresh parsley
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144,287 |
Red Bell Pepper, Raisin and Olive Stuffing
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Melt butter in large pot over medium-high heat. Add next 5 ingredients. Sauté until onions are tender about 6 minutes. Add raisins and olives; sauté 5 minutes. (Vegetable mixture can be made 1 day ahead. Cover and refrigerate.) Combine vegetable mixture and bread cubes in large bowl. Season to taste with salt and pepper. To bake stuffing in turkey: Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil buttered side down. Bake stuffing in dish alongside turkey until heated through about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden about 15 to 20 minutes. To bake all of stuffing in baking dish: Preheat oven to 350°F Generously butter 13 x 9 x 2-inch glass baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil buttered side down; bake until heated through about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden about 20 to 25 minutes longer.
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butter red bell peppers green onions fresh Italian parsley garlic fresh rosemary raisins kalamata olives black olives low sodium chicken broth vegetable broth
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52,565 |
"Somebody Stole My Cookie" Cookies
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Bring the corn syrup and sugar to a boil. Stir in the peanut butter and pour the mixture over the cereal stir. Put into a greased 9 x 13 pan. Melt the chocolate chips and the butterscotch chips pour over the cereal mixture and spread evenly. Cool cut into squares and eat.
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corn syrup sugar peanut butter chocolate chips
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399,968 |
Eggnog Cream Cups
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Lightly grease 24 mini muffin cups. Combine flour 1/3 c sugar salt and 1/4 tsp nutmeg in a large bowl. Add butter: beat with electric mixer at medium speed until mixture resembles coarse crumbs. Mix by hand to form ball. Shape dough into 24 1 inch balls; press onto bottoms and up sides of muffin cups. Chill 15 minutes. Preheat oven to 350. Bake cups 13-15 minutes or until golden brown. Press down centers if needed. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely. Beat cream and 3 Tbs sugar in a large bowl with electric mixer on high speed until soft peaks form. Add egg substitute 1/4 tsp nutmeg and rum extract; beat until stiff peaks form. Do not overbeat. Chill until ready to serve. Just before serving pipe or spoon about 1 1/2 Tbs of cream into cooled cups. Garnish with nutmeg.
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flour sugar sugar salt nutmeg butter egg substitute nutmeg
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536,141 |
Vanilla Coconut Chia Seed Pudding
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Mix in the almond milk vanilla extract and coconut milk in a medium sized bowl. (Tip: use a whisk). Then add chia seeds and stir in until the chia seeds are incorporated into the mixture (Tip: use a whisk). Then put in the fridge and mix every 1-2 hours.
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coconut milk vanilla extract sugar
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75,763 |
Volcanic Tomato Pulao
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Heat oil in a skillet. Add red chillies cloves cinnamon green cardamoms and black peppercorns. Stir-fry for a minute on medium flame. Then add the garlic green chillies and onion and saute until the onion is soft and the raw smell of the garlic is gone and it's lightly browned just like the onion. Add tomato and cook for 4 minutes stirring occasionally until it softens. Stir in the fresh tomato paste and ketchup if using. Add curry leaves corriander powder cumin powder dry mango powder and turmeric powder. Fry for 3-5 minutes stirring frequently. Add water and salt. Stir well and bring to a boil. Add mint and corriander leaves. Mix well and cook for 3 minutes. Then mix in the drained rice. Cook on medium flame until all the water has been absorbed by the rice and it is aromatic dry and cooked. Fluff with a fork before serving. This goes well with grilled meats fried fish salads and raitas or even as a meal all by itself.
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basmati rice tomato paste tomato ketchup garlic onions tomatoes green chilies fresh mint leaves fresh coriander leaves curry leaf whole black peppercorn cloves cinnamon sticks green cardamoms red chilies turmeric powder cumin powder coriander powder mango powder salt water
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353,192 |
Fiesta Turkey Chili Dip
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Heat oven to 350 degrees. Coat 1 1/2 quart baking dish with cooking spray. Heat skillet over medium-heat heat and coat with cooking spray add turkey and salt. Cook breaking meat into small pieces until cooked through (5 to 7 minutes). Stir in chili powder cumin veggie chili corn scallions and salsa. Cook stirring occasionally for 3 minutes. Transfer mixture to prepared baking dish. Sprinkle cheese evenly over top and bake for 20-25 minutes until cheese melts and turkey mixture is bubbling.
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ground turkey salt chili powder ground cumin corn kernels scallion chunky salsa fat-free cheddar cheese
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71,257 |
Chicken Divan
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Fry chicken pieces in frying pan until no longer pink inside. Place in a greased casserole dish. Steam broccoli and place in casserole dish with chicken. Mix both soups mayo lemon juice curry powder and salt and pepper. Pour this mixture over top of chicken and broccoli. Top casserole with croutons and cheddar cheese. Bake in a 350 degree oven for 40-45 minutes. Let sit for 5 minutes before serving.
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boneless skinless chicken breasts broccoli mayonnaise lemon juice curry powder cheddar cheese crouton
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465,360 |
Aloe Vera Toner
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Place in a 16 oz glass jar and shake lightly. Store in the fridge will keep for roughly 3 months.
|
istilled water
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354,079 |
Cream of Spinach and Artichoke Soup My Way
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Clean potatoes (leave the skin on) cut into small pieces par-boil (don’t overcook) and then set aside. For the artichokes drain and squeeze out excess water cut in half sprinkle with cinnamon and set aside. Cut baby carrots into small round pieces and set aside. Clean scallions or leek chop and set aside. INSTRUCTIONS. Line a metal pan with aluminum foil (for an easy clean-up) add melted butter or margarine and olive oil add potatoes & artichokes (toss) roast in an oven until tops of vegetables are brown turn vegetables and brown other side set aside. Place frozen spinach in a large pot and cook according to package instructions (add a little water as needed). Using a hand blender/chopper chop the cooked spinach a little more (does not have to be finely chopped/pureed). Add chicken stock butter or margarine garlic carrots leek (if used) and cook for about 5 minutes. Add the potato flakes heavy cream nutmeg and cook on low heat for about another 3 minutes stir often. Place soup in individual bowls then add roasted potato & artichokes on top sprinkle with scallions (if used) and cilantro. Enjoy! NOTE. You can roast any number of vegetables to your liking as a topping for this soup. Also you might want to have on the side a bowl of sour cream for guests/family to add to their individual bowels. Plus some warm pita bread or a hard pumpernickel bread would be real nice as well.
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frozen chopped spinach artichoke hearts heavy cream scallions leek olive oil butter margarine garlic ground cinnamon cilantro leaf swiss cheese nutmeg
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57,474 |
Tilapia a la Portuguesa
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Preheat oven to 375º. Place fillets in a baking dish. Brush with olive oil and season with salt and pepper. Layer vegetables over fish and add wine if using. Season veggies with salt and pepper to taste. Cover baking dish tightly with foil. Bake 25-30 minutes or until fish flakes easily with a fork and veggies are tender. Another way to do this is to pan fry the fish in a little olive oil sautee the vegetables until tender and spoon the sauce over the fish. I just think that the oven is easier. Garnish with fresh chopped parsley.
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tomatoes onion garlic sweet pepper olive oil fresh parsley
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328,462 |
Cinnamon-Raisin Whole Wheat Waffles
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Make the spread: beat the cream cheese and heavy cream together in a small bowl with a hand-held mixer; beat in the cinnamon and sugar; cover and refrigerate until needed (keeps for up to 5 days). Make the waffles: if your raisins aren’t moist and plump place them in a heatproof bowl and pour boiling water over them; let the raisins steep for a minute drain turn out onto a paper towel and pat dry; set aside. Preheat waffle iron; if you want to hold the finished waffles until serving preheat oven to 200°. Melt the butter; reserve. In a big bowl whisk the flours baking powder baking soda salt and cinnamon until combined; whisk in both the sugars. In another bowl beat together the buttermilk vanilla and eggs with a whisk until well mixed. Pour the liquid ingredients over the dry ingredients and whisk until just combined; fold in the raisins and melted butter into the batter. Lightly butter or spray the grids of your iron.; brush or spray the grids again only if subsequent waffles stick. Spoon out ½ to 2/3 cup of batter onto the iron; use a metal spatula or wooden spoon to spread it almost to the edge of the grids. Close the lid and bake until browned and set. Serve the waffles immediately or keep them in single layer on a rack in the preheated oven while you make the rest of the batch. Serve topped with Velvet Cream Cheese Spread.
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cream cheese heavy cream ground cinnamon sugar raisins unsalted butter all-purpose flour whole wheat flour double-acting baking powder baking soda salt ground cinnamon brown sugar sugar buttermilk pure vanilla extract eggs
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76,836 |
Hot Tuna Hoagies with Cheese
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In a medium mixing bowl toss together shredded cabbage with carrot and tuna. In a small mixing bowl stir together mayonnaise or salad dressing and ranch or cucumber salad dressing. Toss salad dressing mixture with tuna mixture. Spread tuna mixture evenly on the four halves of the hoagie buns. Place on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until heated through. Top with cheese. Broil 30 to 60 seconds more or until cheese melts.
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tuna in water mayonnaise cheddar cheese swiss cheese
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372,259 |
Guinness Chocolate Layer Cake
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Whisk all ingredients for syrup over medium heat in a saucepan until smooth and sugar has dissolved. Preheat oven to 350. For the cake add the stout to a small saucepan combine with 1/3 C cocoa and bring to a simmer. Remove from heat and add semisweet chocolate stirring until melted. Add buttermilk to slightly cooled mixture. Combine 2T cocoa 2T sugar and 2T flour and use to coat 2 8 or 9 inch cake pans coated with cooking sprag. Beat butter until smooth and add 1 3/4 c sugar until blended. Incorporate eggs and vanilla. Add 2 C flour baking soda baking powder and salt to butter mixture alternately with chocolate mixture stirring until blended. Batter may look curdled. Pour batter into prepared pans and bake for 25-30 minutes or until toothpick in center comes out clean. Cool in pans for 10 minutes invert onto cooling rack. Poke holes in top of cakes with a skewer or toothpick and spoon drizzling syrup over cakes. For Bittersweet icing boil cream remove from heat and add chocolate and stir until combined. Cover tightly and chill then beat with hand mixer UP TO 3 HOURS BEFORE SERVING CAKE. Add remaining ingredients when soft peaks form. Spread warmed jelly onto one cake (bottom layer). Cover jelly with 1/4 of bittersweet icing place 2nd layer on top and ice cake with remaining icing. Press Nuts into sides of cake.
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dark brown sugar cocoa powder cocoa powder buttermilk sugar sugar flour flour butter eggs vanilla baking soda baking powder salt red currant jelly walnuts heavy cream bittersweet chocolate confectioners' sugar vanilla salt
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360,824 |
Samosa Cakes
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Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat and cook for 20-30 minutes or until potatoes are tender.While potatoes are cooking heat the evaporated milk until hot. Drain the potatoes well. Mash hot potatoes with hot evaporated Milk. Reserve. Meanwhile heat oil in small skillet. Add onion garlic jalapeno and ginger. Cook gently for 5 minutes until onion is tender. Add curry paste or powder and peas. Cook for 1 minute. Add mixture to reserved potatoes. Stir in beaten egg and flour. Mix well to combine all ingredients. Place breadcrumbs in shallow dish. Take ½ cup (125mL) potato mixture and shape into patties 3” in diameter and ¾ “ (2 cm) thick. You should get 10 patties. Coat in breadcrumbs. Heat 1 tbsp (15mL) oil in large non-stick skillet. Pan-fry samosa cakes for about 5 minutes per side or until browned and crusty on the outside and hot in the middle. TIPS: • The potato mixture can be made a day ahead and refrigerated until ready to use. • Omit the beaten egg and the flour and eat this recipe just as flavoured mashed potatoes.
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yukon gold potatoes baking potatoes evaporated milk canola oil onion garlic cloves fresh ginger curry paste curry powder peas salt egg all-purpose flour canola oil
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94,711 |
Baked Chicken Wings Hawaiian
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Combine all ingredients minus the chicken wings. Marinate chicken wings overnight. Bake at 350 degrees for 45 minutes.
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chicken wings soy sauce butter water garlic onion brown sugar dry mustard ginger
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479,070 |
Cheap Cheeseburger Pie
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Preheat oven to 375°. Unroll crescent rolls and press into the bottom and up the sides of an 8 inch pie pan. Cook ground beef in a skillet until browned. Drain well. Stir in onion chopped pickle ketchup and mustard. Sprinkle with flour and add pickle juice and milk. Cook and stir until thickened and bubbly. Remove from heat and add 1 cup of shredded cheese. Pour into the prepared crust and bake for 15 minutes or until edges of crust are golden brown. Remove from oven and top with remaining cup of cheese. Let stand until cheese melts. Garnish with extra ketchup mustard and pickle slices.
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ground beef onions onion powder dill pickle slices ketchup prepared mustard flour pickle juice milk American cheese
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301,185 |
Southern Style Goulash
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Cook the Macroni in 3/4 Clamato Sause and 1/4 water. Recipezaar Managment forgot to include the Recipe #943932 ingrediates and directions PLEASE CORRECT! 3 rd TRY RECIPEZARR ------ PLEASE CORRECT.
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bell pepper mushrooms
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398,821 |
The Realtor's Cream Cheese Corn
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In medium saucepan cook corn according to package directions and drain liquid. If using canned corn just heat it up. Put the butter and cream cheese in a microwave safe bowl and nuke it for about 1 minute. Add the butter and cream cheese to the corn. Cook stirring occasionally over moderately low heat until mixture is combined and heated through. Serve hot.
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frozen corn kernels butter cream cheese
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62,826 |
Chicken, Chili- Potato Casserole
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Preheat the oven to 400 degrees. Spray a 9-inch square baking pan with cooking spray. Carefully spread the chili over the bottom of the pan. Sprinkle the shredded chicken over the chili. Mix the mashed potatoes and cream cheese together and then spread that over the chicken and chili. Cover the pan with aluminum foil and bake for 30 minutes. Remove the aluminum foil and sprinkle the crushed tortilla chips over the top of the mashed potatoes. Return to the oven for 5-10 minutes or until the top of the casserole is golden.
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chicken mashed potatoes low-fat cream cheese tortilla chips
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218,674 |
Batter Bread
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ix together all ingredients and add flour. Put into loaf pan and put in cold over. Turn oven on 350 degress for 1 min. then turn over off for 15 minutes. Turn oven back on 350 degrees for 35-40 minutes Let Cool.
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warm water brown sugar warm water warm water honey dry milk salt white flour wheat flour
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106,767 |
Vampire's Beware Coleslaw!
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Whisk all ingredients together in a small bowl. Pour over 8 cups of finely shredded cabbage. This is about a 1 pound bag of prepared cabbage mix. Place in refrigerator and chill overnight for best flavor. If it gets too watery after the chilling period you can pour off the juice and use for other things. Like a garlic dressing or discard. This makes a lot so you can successfully half this recipe if you want. (\"Please don't try this\"-Dracula).
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white sugar garlic-flavored red wine vinegar heavy whipping cream Miracle Whip fresh garlic cloves
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141,421 |
Barbs Butter Bean or Lima Bean Soup
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Put beans into large soup pot cover with water bring to a boil for 2 minutes turn off heat and let set for 1 hour Drain off water. Add the 6 cups water to the beans and bring to a boil & simmer; at this point if I an using ham or ham hocks I put them in a smaller saucepan and cook them until done. When beans are starting to get tender add ham (& broth from ham) or Kielbasa tomatoes onion carrots celery and simmer until done. Season with salt and pepper to taste: also for a thicker soup add the 2 tablespoons flour to a little water add to soup and simmer check seasonings.
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lima beans water kielbasa ham carrot celery onion tomatoes flour
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321,993 |
Baked Oatmeal, Wisconsin-Style
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Butter 1 1/2 quart casserole. In medium saucepan bring water to boiling. Slowly stir in oats. Return to boiling; reduce heat. Simmer uncovered 2 to 3 minutes for quick cooking oats or 5 to 7 minutes for regular oats or until most water is absorbed and the oats are tender stirring occasionally. In a small bowl whisk milk and eggs. In another small bowl combine brown sugar baking powder cinnamon and 1/4 tsp salt; stir into oatmeal. Fold egg mixture into oatmeal mixture. Pour oatmeal mixture into prepared casserole. Bake uncovered in 350 degree oven 30 to 40 minutes or until center is just set and sugar crust forms on top. Cool 30 minutes. Serve warm with fresh fruit if you like.
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water rolled oats milk eggs brown sugar baking powder ground cinnamon salt
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486,029 |
Bollos Fritos De Azucar Y Canela (Portuguese Fritters)
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In a saucepan place the milk butter and a pinch of salt. Bring to a boil then add the flour stirring constantly. Stir over low heat until the mixture comes together and separates from the sides of the pan. Remove from heat and set aside to cool slightly. After it has cooled a bit add eggs one at a time stirring well after each addition. In a large pot heat oil for frying. Drop batter by the tablespoon full in to the hot oil. Make sure to leave room for them to puff up - don't crowd! Fry till light golden brown and drain on paper towels. Roll in cinammon sugar and serve.
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flour butter low-fat milk eggs lemon zest of sugar cinnamon
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135,027 |
Yucatan Sangria
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Combine merlot port lemonade water and sugar. Stir well. Mix in fruit. Add ice before serving.
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port wine water sugar dried cranberries fresh blueberries blackberries raspberries
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47,163 |
Chili
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Brown ground beef. Do not drain. After beef is browned add onions and celery. Cook until tender-crisp. If lots of fluid remains drain off. Add tomato sauce diced tomatoes water and seasoning. Stir well. Bring to a boil then reduce to a simmer. Let cook for 1 1/2 hours. Check seasonings and adjust if necessary. Add chili beans and cook another 15 minutes.
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ground beef celery onions chili powder red pepper flakes thyme lemon pepper salt pepper tomato sauce diced tomatoes water chili beans
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10,948 |
Spanish Rice
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Combine all the ingredients and pour into casserole. Bake 350* oven for 1 hour check to see if done may take a little longer. Stir occasionally.
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onion green pepper rice salt black pepper canned tomatoes
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163,001 |
Lori's Cheapo Chicken
|
Combine all. Let stand 1 hour. Heat oven 400. Place chicken in a large sprayed baking dish. Bake 1 hour.
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onion garlic cloves canola oil ketchup paprika
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538,171 |
Eggplant Meatballs
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Place the diced peeled eggplant in a saucepan with enough water to cover. Bring to a boil reduce the heat and simmer for 10 minutes or until eggplant is tender. Meanwhile mix together the turkey 1/2 cup parmesan garlic bread crumbs basil red pepper pepper salt for the meatballs. Drain the eggplant. Allow to cool for a few minutes. Mash the eggplant salt lightly and sop up additional water with paper towel. Mix it into the turkey mixture. Form into 18 meatballs. The meatballs will be large. Heat oil in large frying pan and brown the meatballs in batches. Turn heat down cover and cook the meatballs through. Place the sauce in the bottom of a large baking dish. Set the meatballs in the sauce. To with the grated cheese and finally with the thickly sliced cheese. Bake in an oven at 375 degrees for 20 minutes or until hot and bubbly. Serve as is or with noodles cooked in eggplant water.
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eggplant ground turkey parmesan cheese garlic cloves panko breadcrumbs basil red pepper flakes ground pepper salt olive oil parmesan cheese muenster cheese
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66,620 |
Strawberry Gazpacho
|
Dice 1 c. strawberries. Combine in a small bowl with mango and kiwi. Reserve and refrigerate 1/2 cup. Pure remaining strawberries with sugar in food processor until smooth. Pour into a bowl; stir in grape juice and lime juice and remaining diced fruit. Refrigerate at least 2 hours. To Serve: Ladle gazpacho into individual bowls. Top with yogurt then reserved fruit.
|
strawberries mango kiwi fruits sugar fresh lime juice low-fat vanilla yogurt
|
344,191 |
Layered Reuben Dip
|
Preheat oven to 350 degrees. Combine Thousand Island dressing and mayonnaise. In an ungreased pie plate layer sauerkraut half the swiss cheese the corned beef and Thousand Island mixture in that order. To the reserved half of the cheese add the green onions and sprinkle over top. Bake 15 to 20 minutes until bubbly. Serve with crackers.
|
mayonnaise sauerkraut swiss cheese deli corned beef green onions
|
12,435 |
Polenta Parmesan
|
Gradually add cornmeal to the salted boiling water stirring frequently so there are no lumps. When it comes to a boil reduce heat to medium cook stirring frequently for 40 minutes. Stir in 5 oz of butter 4oz grated parmesan and nutmeg. Pour polenta in an oven-proof pan cover with waxed paper and set aside to cool. Heat oven to 400°F. Dot with remaining butter and parmesan. Bake for 30 minutes until top is brown and crispy.
|
cornmeal boiling water salt unsalted butter parmesan cheese nutmeg
|
42,511 |
Mexican Party Wings
|
Heat oven to 350. Spray a large cookie sheet with nonstick cooking spray. In a blender combine ranch dressing and chiles. Process until smooth. Place in a container and refrigerate while you prepare the drumettes. Combine flour and taco seasonings in a shallow dish. Add oil and stir until well combined. Coat chicken with mixture recoat until you have used up all of the flour mixture. Place in single layer on cookie sheet. Bake for 15 minutes turn and bake an additional 17 minutes. Serve dressing as dipping sauce for warm drumettes.
|
green chilies flour
|
156,003 |
Pepperoncini-Cheese Dip
|
Combine first 3 ingredients in a blender & pulse until smooth. Place into a bowl & add chopped peppers parmesan cheese and garlic powder. For added color use a drop or two of green food coloring or add some chopped black olives. Chill and enjoy.
|
cottage cheese cream cheese cream cheese sour cream parmesan cheese garlic powder
|
46,019 |
Black Cake
|
Heat water and butter in small saucepan until butter is melted. Mix remaining ingredients in lg bowl; add water and butter. Mix well. Pour into greased and floured 13x9 baking pan. Bake at 350° for 30 minutes or until a pick comes out clean.
|
water butter flour sugar baking soda salt eggs
|
302,427 |
Sweet & Sour Pineapple Pork
|
Trim the meat of excess fat and any silver skin. Pound the meat with a meat tenderizer to separate the muscle fibers. Cut it lengthwise into 1 inch wide stripes and then crosswise into 1 inch cubes. Combine the marinade ingredients together and mix well. Place the pork in the marinade stir well and allow to marinade for at least 30 minutes. Mix together the sugar salt white vinegar soy sauce wine and ketchup for the sauce. In a sauce pan heat 2 tablespoons oil over high heat until hot. Add the garlic and cook briefly turning the garlic several times. Add the mixed sauce ingredients and stir until it comes to a boil. Reduce the heat to low and add in the cornstarch mixture stirring until it begins to thicken. Add the water and stir until the sauce becomes smooth and thickened. Remove from heat and discard the garlic. Heat the oil in a wok until hot about 350ºF. Dredge the pork in the cornstarch-flour mixture and shake off any excess flour. Place the pork in the oil and cook for 3 minutes stirring constantly. Remove the pork from the oil and drain on paper towels. Return the oil to 350ºF. Return the pork to the oil and cook for 2 minutes until the pork is crisp and browned. Return the sauce to a simmer and add the pineapple. Simmer for 30 seconds. Remove the pork from the oil and place in the sauce after draining briefly. Place the sauce over high heat and stir until the pork is well coated. Serve immediately with white rice.
|
cornstarch all-purpose flour salt light soy sauce cornstarch water sugar salt white vinegar light soy sauce ketchup garlic clove cornstarch water water pineapple chunk
|
375,379 |
Chicken Etouffee
|
Cut chicken into one inch chunks and toss with 2 tablespoons of cajun seasoning. Melt butter in a heavy bottomed saucepan over medium high heat. Add chicken onions celery and red pepper and saute for 3-4 minutes. Pick out chicken and set aside. (you don't want to overcook the chicken). Add tomato paste and stir to distribute. Add flour and cook while stirring constantly for 2 minutes. Add chicken stock and 2 tablespoons of cajun seasoning. Bring to a boil. Add chicken back to pot and cook over medium heat until chicken is cooked through. Add scallions check for seasoning and serve over cooked rice.
|
boneless skinless chicken breast butter celery onion all-purpose flour tomato paste scallion cooked rice
|
297,520 |
Black Forest Shake
|
lend till smooth.
|
cherry brandy vodka milk
|
118,614 |
Howl-o-ween Tricking Pumpkin Treats
|
reheat oven to 350*. In a bowl mix water pumpkin vanilla and egg thoroughly. Combine flour raisins pecans baking powder nutmeg and cinnamon in a seperate bowl stirring well. Add wet ingredients to dry and mix well making sure no dry mixture is left. Spoon into a greased muffin tin filling each cup completely. Sprinkle the tops of each muffin with oats and bake for 1 1/4 hours. Cool completely and store in a sealed container.
|
water canned pumpkin vanilla egg whole wheat flour raisins pecans baking powder nutmeg cinnamon oats
|
48,749 |
Spareribs or Brisket Marinade
|
Blend together all ingredients in a blender for 1 minute. Spread on spareribs or brisket and chill at least 8 hours but preferably overnight. Season to taste and smoke ribs or brisket at 240 degrees until cooked and tender.
|
olive oil soy sauce kosher salt
|
125,253 |
Lemon Curried Black-Eyed Pea Salad
|
In a medium bowl combine salad ingredients. Set aside. In a jar with a tight fitting lid combine all the dressing ingredients. Cover and shake well. Pour dressing over black eyed pea mixture. Stir till well coated. Cover and refrigerate for 1-24 hours Serve.
|
black-eyed peas red onion celery lemon peel fresh lemon juice water olive oil garlic cloves garlic curry powder Dijon mustard pepper
|
496,609 |
Not so Blue Mashed Potatoes#5FIX
|
Preheat oven on Broil. Mix the Ranch Salad dressing and blue cheese in the potatoes. Heat the potato mixture in the microwave for about 1-2 minutes. Sprinkle the top with Grated blue cheese. Put in the oven and broil until slightly golden.
|
blue cheese blue cheese
|
203,360 |
Barefoot Contessa's Rosemary Polenta
|
Heat the butter and olive oil in a large saucepan. Add the garlic red pepper flakes rosemary salt and pepper and sauté for 1 minute. Add the chicken stock half-and-half and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat stirring constantly for a few minutes until thickened and bubbly. Off the heat stir in the Parmesan. Pour into a 9 X 13 X 2-inch pan smooth the top and refrigerate until firm and cold. Cut the chilled polenta into 12 squares as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan and cook the triangles in batches over medium heat for 3 to 5 minutes turning once until browned on the outside and heated inside. Add more butter and oil as needed. Serve immediately. **Cook time does not include refrigeration time.
|
unsalted butter olive oil garlic crushed red pepper flakes fresh rosemary leaf kosher salt fresh ground black pepper half-and-half milk cornmeal parmesan cheese flour olive oil butter
|
532,123 |
Horseradish Mayonnaise
|
Use a vegetable peeler or a knife to peel the surface skin off of the horseradish. Using a microplane grater grate up about 4 hefty tablespoons of the stuff. Add to your mayonnaise and add the lemon juice hot sauce salt and prepared horseradish. Cover and let rest in the refrigerator until ready to use.
|
mayonnaise sea salt
|
443,242 |
Czech Apple Štrudl
|
knead flour water oil vinegar and salt to form a very thick dough. an electric dough hook will help to automate the process. mix apples raisins nuts and oats together. roll dough as thin as possible to form an oval shape. spread apple mixture over 2/3 of dough and sprinkle sugar on top. sprinkle with cinnamon and a small amount of coca to taste and drizzle a bit of honey on top. roll tightly like paper towels toward the empty 1/3 and carefully seal the edges and sides. place the strudel seam sideways on a greased cookie sheet and brush with egg [extra egg can be used for french toast]. bake [over a drip pan because štrudl will leak!] at 325 for 55 minutes or until barely light brown.
|
flour water vinegar salt sliced apples raisins quick oats sugar cinnamon honey egg
|
491,416 |
Cinnamon Raisin French Toast Souffle
|
Place chopped cinnamon raisin bread in a well buttered 13 x 9 inch glass pan. Mix cream cheese butter and 1/4 cup maple syrup until smooth. Spread on top of bread leaving some openings through which to pour egg mixture. Beat eggs half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight. Uncover and bake 50 to 55 minutes at 350°. Cut into squares and sprinkle with powdered sugar.
|
cream cheese butter maple syrup eggs half-and-half maple syrup
|
296,113 |
Low Fat Pepperoni Pizza on a Flat Out
|
Lightly spray the tortilla with Pam. Toast the tortilla in a 400 degre oven for 5-7 minutes. Remove the flatout and top (in order) with pizza sauce fat free cheese pepperoni slices onions mushrooms and green pepper. Sprinkle with 2 Tbl low-fat mozarella. Bake for 7-10 minutes. Sprinkle with parmesan cheese slice and serve!
|
fat free mozzarella cheese green peppers small onion low fat mozzarella parmesan cheese
|
253,267 |
Heartland Steak and Vegetable Soup
|
Sprinkle steaks with garlic salt and pepper. Cook in a 4 quart pot un oil about 3 minutes or until done turning once. Remove from pan; cut into cubes; set aside. Drain fat from pan. In the same pan melt the butter. Add onion carrot celery and lima beans. Cook until onion is tender stirring continually. Add flour and water; cook until thick and bubbly. Add undrained tomatoes corn peas basil bouillon granules Worcestershire sauce and meat. Return to boiling; reduce heat. Cover and simmer 5 minutes or until heated through.
|
pepper olive oil butter onion carrot celery frozen lima beans flour water diced tomatoes frozen corn dried basil beef bouillon granules Worcestershire sauce
|
224,500 |
Asparagus Vinaigrette
|
Steam or boil the asparagus in the water for 3 to 5 minutes until tender but still crisp. Drain well and transfer to a serving bowl. Chill. Just before serving place all the vinaigrette ingredients in a jar and shake vigorously to blend. Pour the dressing over the asparagus and toss to coat.
|
asparagus water olive oil garlic clove Dijon mustard black pepper salt dried tarragon dried thyme
|
185,315 |
Salsa Meatloaf
|
Oven at 350°F. Combine all ingredients and mix well. Pour into a loaf pan. Bake for 65-70 minutes.
|
lean ground beef salsa rolled oats plum tomatoes mushroom carrot
|
324,929 |
Cornmeal-Cherry Muffins
|
Heat the oven to 350°F In a large mixing bowl whisk the eggs lemon zest juice butter oil and buttermilk. In a separate bowl whisk the flour cornmeal baking powder soda sugar and salt. Slowly pour the dry ingredients into the wet and stir until just mixed. Gently fold in the cherries. Grease and flour a muffin tin (or line it with muffin papers preferably foil). Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup. (Refrigerate any extra batter in an airtight container for up to a week.). Bake in the middle of the oven until firm to the touch 30 to 35 minute Remove the muffins from the tin when they're cool enough to handle.
|
eggs lemon zest fresh lemon juice unsalted butter buttermilk all-purpose flour cornmeal baking powder baking soda sugar salt dried cherries
|
505,969 |
Penne from Napoli
|
Heat 4 T olive oil in large skillet over medium heat & saute garlic & chili pepper until garlic is golden. Reduce heat to low. Add anchovies & mash gently with a wooden spoon until a paste is formed. Add capers & olives & stir for 1 minute. Add tomatoes & tomato sauce & simmer for about 5 minutes. Cook the penne according to package directions. Heat remaining oil in a small skillet add bread crumbs & saute until golden brown. Add cooked & drained penne to sauce toss well & taste for salt. Sprinkle with bread crumbs & serve immediately.
|
olive oil garlic clove red chili pepper anchovy fillets capers tomatoes tomato sauce penne salt
|
24,193 |
Almond Honey Butter
|
Beat butter until smooth. Gradually add liqueur and honey. Stir in orange peel. Chill until ready to serve.
|
butter honey
|
129,254 |
Debs Pasta Sauce
|
In a skillet over med heat Saute the chicken in some of the oil from the sundried tomatoes remove with slotted spoon and reserve.Add to the skillet the garlic and saute for 1 min then add the sundried tomatoes and the fresh tomatoes saute for 3 mins and add the wine. Simmer for 5 minutes. Add the reserved chicken and red pepper and simmer for a further 5 mins.On low heat stir in the butter and basil. Serve over your favourite pasta and top with fresh parmesan cheese.
|
garlic cloves chicken breast sun-dried tomatoes packed in oil fresh tomatoes white wine fresh basil butter crushed red pepper flakes
|
103,488 |
Healthy but Delicious Chicken
|
Spray a deep dish plug in frying pan with Pam. Sauté chopped red onion and garlic powder. While onions are frying coat each chicken breast with Healthy Choice — you don't need too much. Add chicken to frying pan — you will have to add water once in a while to pan so that it doesn't' burn. Once the chicken has started cooking add bean sprouts and more Healthy Choice sauce. Add garlic powder. Cover and simmer until chicken is done. Presto you have a healthy dinner that everyone will like. I also add broccoli or zucchini if I have it at home.
|
boneless skinless chicken breasts bean sprouts red onion garlic powder
|
513,488 |
Jam Jams
|
reheat oven to 350°F Cream first five ingredients together then add remaining three. Hand roll into 1 inch balls and place on greased baking sheet keep 1/4 of dough to the side. Using your thumb or spoon make a depression in the balls then spoon in just enough jam to fill. Use remaining dough to make small tops to place over the jam. Bake 10 to 12 minutes until edges are golden brown.
|
shortening sugar egg vanilla vinegar all-purpose flour baking soda salt
|
275,481 |
Sauteed Escarole
|
Wash escarole well in a sinkful of water then lift out and drain. Cook escarole in a 7- to 8-quart heavy pot of boiling salted water until tender about 10 minutes then drain in a colander. Heat oil in same pot over moderately high heat until hot but not smoking then sauté garlic and red pepper flakes stirring until garlic is golden about 1 minute. Add anchovies then reduce heat to moderate and cook stirring until dissolved about 1 minute. Add escarole stirring to coat with oil then increase heat to moderately high and cook uncovered stirring occasionally until escarole is tender and most of liquid is evaporated 8 to 10 minutes. Season lightly with salt. Spoon onto a platter and drizzle with oil to taste.
|
escarole extra virgin olive oil garlic cloves hot red pepper flakes
|
427,487 |
Cheddar-Tarragon Cornbread
|
Preheat oven to 425 degrees F. In a medium bowl combine flour cornmeal baking powder salt and sugar; set aside. Place butter in a 9-inch cast-iron skillet; set in oven until butter melts and begins to brown. In a medium bowl whisk together buttermilk and eggs. Remove skillet from oven and pour melted butter into buttermilk mixture; whisk to combine and add in Cheddar and tarragon. Stir buttermilk mixture into dry ingredients until just combined. Pour into hot skillet and return to oven. Bake until skewer inserted into center tests clean about 20 minutes.
|
all-purpose flour yellow cornmeal baking powder salt sugar unsalted butter buttermilk eggs sharp cheddar cheese fresh tarragon
|
109,017 |
Feather-Bed Eggs for Two
|
Grease a small baking dish or 2 small ramekins. Stack the bread in the dish buttering the top piece; sprinkle liberally with black pepper and 1/4 cup of the cheese. Beat the eggs with the yogurt and add the herbs; pour over the cheese and bread; top with the rest of the grated cheese. Cover and refrigerate overnight. The next morning uncover and place in a cold oven. Set oven to 350 degrees F and bake the dish for about 35 minutes or until puffed and golden brown and eggs are set. Serve immediately.
|
butter black pepper sharp cheddar cheese plain yogurt eggs dried thyme dried tarragon
|
268,869 |
Mom's Beef Stew
|
Peel and cut potatoes into bite size chunks. Boil potatoes for about ten minutes. Fry meat tips on the stove top in a large sauce pan until cooked. Cut celery and carrots into desired chunks. Drain the water from the potatoes. Using a large stew pot mix potatoes celery meat tips and carrots into a large soup pot. Add the tomato paste and soup. And 1-2 cans of water (depending on your taste of thickness). Heat on medium (7 or 8). When it comes to a boil add garlic powder Tabasco pepper salt seasoning salt. Blend together using a medium soup spoon. Turn temp down to around a 5 or 6. Let boil for about five min and taste. Add any additional seasonings. Let cook for about 10 minutes. Serve with sour dough or french bread.
|
potatoes celery ribs carrots tomato paste garlic powder Tabasco sauce pepper salt seasoning salt
|
250,135 |
Transylvania Mashed Potatoes
|
Wash and peel potatoes. Place in large pot and cover with lightly salted water. Bring to boil over medium heat and cook until easily penetrated by fork. Do not overcook. Melt butter in small saucepan. Peel garlic and add to butter over low heat cooking until tender. Do not let garlic burn. When garlic is tender add cream and black pepper heat almost to a boil. Drain water from potatoes and mash with a fork or potato masher. Add just enough chicken broth to break down potatoes. Place garlic mixture in a blender or food processor and puree. Once this step is complete slowly add the mixture to the potatoes and beat with an electric hand mixer until smooth and serve.
|
potatoes butter fresh garlic cloves half-and-half black pepper chicken broth
|
52,585 |
Easy Chile Relleno Casserole
|
Preheat oven to 350 degrees. Sprinkle 3/4 cup cheese into bottom of a lightly greased 8-inch square baking dish. Top with chiles. Add remaining cheese. Place flour in medium bowl. Gradually add milk stirring until smooth. Add eggs stir until well blended. Pour mixture over Cheese. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Serve with Salsa and desired toppings such as sour cream sliced ripe olives chopped green onions.
|
monterey jack cheese mild cheddar cheese green chilies flour milk eggs
|
102,487 |
Cream Cheese Roulade
|
Beat the cream cream cheese and honey using a mixer until smooth set aside. Mix flour and baking powder together. Whip egg whites with 1/4 cup sugar until stiff. In a separate bowl beat eggyolks with remaining sugar until light and fluffy. Combine egg white and egg yolk mixtures gently then fold in the flour mixture until smooth (try not to lose too much of volume). Preheat oven to about 425°F/220°C and line jelly roll pan with parchment paper. Spread batter flat in the pan and bake in the oven for 4-5 minutes (top heating element). Once the cake starts to brown slightly remove from oven invert on a clean kitchen towel and let it cool for about 2 minutes. Using towel as a guide and with the parchment paper on the inside roll it up and let cool another 10 mins or so. Unroll spread the cream cheese mixture evenly on top of the cake base then roll up to make a log. Chill for 3-4 hours before serving. Optional: You can frost the roulade with your favorite frosting decorate with cherries etc or just dust with powdered sugar before serving.
|
eggs flour sugar cream cheese honey baking powder
|
140,578 |
School -Bus Breakfast
|
Combine the yogurt and strawberry nectar in a blender. Add the strawberries and banana. Blend until smooth.
|
low-fat vanilla yogurt frozen unsweetened strawberries banana
|
532,324 |
Crunchy Olive and Rosemary Grissini
|
Combine the flour psyllium yeast and salt in the bowl of a stand mixer fitted with the paddle. Add the honey olive oil and egg. As soon as the egg disappears into the flour add the olives and rosemary. Begin pouring in the warm water. The final batter should be as wet as thick waffle batter. Let the mixer run for 3 to 4 minutes to beat air into the batter. Put the dough in a greased bowl cover and let it sit in a warm place until risen and “knead-able”. Divide dough into 50g pieces and gently knead. Using your hands roll the dough into a long thin stick. Smooth out the edges with your fingers to make the bread stick even. Put the breadsticks onto parchment-paper-covered baking sheets 10 to a sheet. Let rest for 30 minutes. Heat the oven to 450°. Brush the sticks with water and sprinkle with salt. Bake 25 minutes until crisp.
|
all-purpose flour Artisan Gluten-Free Flour Blend instant yeast kosher salt olive oil honey egg black olives dried rosemary warm water
|
99,696 |
Strawberry Buttercream
|
Directions. In a saucepan place the sugar and carefully pour the water around the edge. Using your finger make an X in the pan to help the water gently mix with the sugar. Bring to a boil and cook to softball stage (about 235 degrees F.) Meanwhile whip the egg whites in a mixer with a whip attachment until light and fluffy. When sugar is at the softball stage slowly pour it into the bowl down the side and continue whipping adding vanilla butter and strawberries until incorporated and then cooled.
|
sugar water vanilla butter strawberry
|
182,822 |
Moroccan Chicken Casserole
|
Mix flour cumin turmeric and paprika together and dust the chicken. Heat 1 tbsp on oil in large stew pot. Fry onions for 5-8 minutes adding garlic as the onion brown. Remove from pan. Heat remaining oil and fry chicken pieces in batches until browned on all sides. Add chicken onions stock cinnamon and salt and pepper to the pot. Bring to boil then simmer for 30 minutes. Add diced sweet potato and a little more water if necessary and simmer for a further 10 minutes or until vegetables are tender. Squeeze a little lemon over the chicken and garnish with fresh coriander leaves. Serve with couscous and steamed green beans.
|
chicken piece olive oil red onions garlic cloves plain flour ground cumin turmeric paprika cinnamon stick sweet potatoes lemon
|
197,424 |
Macadamia & Ginger Fingers
|
Preheat oven to 350ºF. Line a 9\"x9\" brownie pan with baking parchment extending the paper just above the edges of the pan. Beat the butter and sugar in a bowl with an electric mixer until light and fluffy. Add the flour and ground ginger; beat on low speed until just combined. Spread evenly into prepared pan and bake for about 10-15 minutes or until lightly browned. Cool in pan. For topping - combine butter golden syrup and icing sugar in a small saucepan and stir over a medium heat until mixture is smooth about 5 minutes. Stir in nuts and finely chopped crystallised ginger. Spread hot macadamia topping evenly over cooled base. Return to oven and bake for about 10 minutes - the nuts should be just turning brown keep an eye on them. Cool in pan and then cut into fingers or squares. TIP: recipe says to make sure the base is cooled to room temperature before spreading the hot nut/ginger topping over.
|
unsalted butter caster sugar self-raising flour ground ginger unsalted butter golden syrup icing sugar crystallized ginger
|
334,767 |
Pasta With Caramelized Onions & Blue Cheese (Moosewood)
|
Cook pasta until al dente. Heat oil in a 12-14 inch skillet at medium heat. Add onions salt and pepper. Cook until lightly caramelized (golden brown color). Add wine broth or water. Cook on low heat stirring occasionally. Remove from heat when pasta is done. Dip out a cup of the pasta cooking water then drain pasta. Place pasta in your serving dish. Toss in onion mixture and blue cheese until the pasta is coated. Use a bit of the cooking water that you saved to \"wash\" the remaining onion mixture from your pan. Add the mixture to the pasta. Add more cooking water to the pasta if it seems dry. Serve hot.
|
pasta shells pasta olive oil onions salt black pepper vegetable broth water blue cheese
|
46,960 |
Peggy's Pecan Pie
|
Preheat oven to 350°F. To Make Crust: In a medium bowl combine flour salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture stirring until dough comes together enough to form a ball. On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete. To Make Pie Filling: In a medium bowl mix together eggs light and dark corn syrups brown sugar butter salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans then arrange pecan halves on top of pie. Bake in a preheated 350°F oven for one hour or until firm. Cool pie for one hour before serving. Serve with whipped cream or vanilla ice cream.
|
all-purpose flour salt white sugar butter eggs light corn syrup dark corn syrup light brown sugar butter salt pecans pecans pecan halves
|
168,604 |
Bewitching Blueberry Pancakes
|
Sift together dry ingredients. Beat egg and milk together and add to dry ingredients along with oil: DO NOT OVER MIX. Stir only until dry ingredients are moist. Gently fold in blueberries. As you do so (this is the magic part) say three times: \"Gobble dee gook with a wooden spoon The laugh of a toad at the height of the moon!\". Pour on a hot griddle and watch 'em sizzle. Serve with butter and real maple syrup or maybe some fresh whipped cream!
|
unbleached flour white whole wheat flour baking powder sugar salt egg low-fat milk olive oil fresh blueberries
|
182,116 |
Hoosier Fried Rice
|
Pre-cook the rice in a medium large pot with the water on medium heat. Normally you should use equal amounts of rice and water but since we are going to fry it in a bit I cook it a little dry so it doesn't get all mushy before its done. Just remember to stir often and keep a close eye on it. Once it absorbs all the water take it off of the heat so it doesn't stick and scorch in the pan. It's precooked! Place your wok on the stove and turn the heat on medium high. Coat the entire inside surface of the wok with olive oil & butter and add enough to cover the bottom about a 1/4 of an inch. Once the oil is starting to get good and hot toss in the pre-cooked rice. Let this sizzle and stir for a moment and then make a well in the bottom for the onions garlic and eggs. Add a little oil if needed. Brown the onions garlic and eggs and then stir the rice back in on top of it. Keep stirring and mixing until the eggs are thoroughly cooked. Add in the soy sauce and mix it some more. Keep stirring and don't let any rice stick on the bottom too long. When it smells really good and has a nice golden color to it its time to eat! Get ready to serve it up with your main dish and prepare to hear plenty of ohhs and ahhs.
|
onion eggs water garlic cloves salt pepper olive oil butter soy sauce
|
428,912 |
Cheese Puffs
|
Heat the oven to 400°F Lightly coat 2 cookie sheets with cooking spray. In a medium saucepan combine the water butter oil salt and cayenne pepper. Bring to a boil. Remove the pan from the heat and add the flour all at once. Stir the mixture with a wooden spoon until it forms a smooth paste. With the wooden spoon beat in the eggs one at a time blending completely each time. Stir in the Cheddar cheese and minced chives or scallions. Using a tablespoon drop balls of batter onto the cookie sheets. Bake for 20 to 25 minutes or until the puffs are firm and well browned. Serve them warm or at room temperature. Makes 30 to 40 puffs.
|
water butter olive oil salt cayenne pepper unbleached flour eggs chives scallions
|
423,056 |
Raspberry Breeze
|
ill glass with ice. Add Smirnoff Raspberry Flavored Vodka cranberry juice and orange juice. Stir well. Garnish with orange slice.
|
ranberry juice
|
367,265 |
Roasted Tomato Soup With Grilled-Cheese Croutons
|
Heat oven to 400 degrees. Spread tomatoes on baking sheet and coat with two tablespoons olive oil; sprinkle with salt and pepper. Roast until shriveled approximately 35-45 minutes. In large pot heat butter and one tablespoon olive oil over medium heat. Add garlic and onion; saute until tender. Add canned tomatoes with juice chicken broth thyme and roasted tomatoes including any liquid on baking sheet. Bring to boil; reduce heat and simmer partially covered for 30 minutes. Puree soup mixture in food processor or blender until smooth. Return to pot and add cream. Without letting it boil warm soup over medium heat until steaming. Heat large skillet over medium heat. In small bowl combine butter and thyme and spread on one side of each bread slice. Place three pieces of bread buttered side down in skillet; top with cheese and with remaining three pieces of bread buttered side up. Heat flipping once until toasted. Remove and let cool slightly; cut into one-inch squares. To soup add additional salt and pepper to taste. Garnish with grilled cheese croutons and serve!
|
cherry tomatoes olive oil salt pepper butter garlic cloves onion diced tomatoes chicken broth thyme butter thyme mild cheddar cheese
|
534,165 |
Teriyaki Chicken
|
In a small bowl mix the ginger soy sauce water cornstarch and honey. In a small sauce pan over medium to low heat heat the sauce until thicken stirring occasionally. About 5 minutes. In a large skillet over medium to high heat add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender about 6-8 minutes. Add the garlic and cook further for another minute. While the chicken is cooking place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine. Serve over brown rice or rice noddles.
|
chicken fresh broccoli garlic clove carrots carrot red pepper flakes olive oil ginger soy sauce cold water cornstarch honey cooked rice
|
39,100 |
Tomato Topped Fish and Potato Bake
|
Spread 2 tablespoons of the oil in a large cast iron or ovenproof frypan. Layer potatoes onion and half each of the salt and pepper in pan; sprinkle with 1 tablespoon of the remaining oil. Heat over high heat until sizzling about 2 minutes. Reduce heat to medium; cover and cook for 12 minutes. Meanwhile in bowl mix together tomatoes garlic parsley and remaining oil salt and pepper; set aside. Remove pan from heat. Arrange fish over potatoes; top with tomato mixture. Sprinkle with fennel seeds or oregano. Bake in 450f degree oven until fish flakes easily when tested about 12 minutes.
|
extra virgin olive oil potatoes onion salt pepper tomatoes garlic fresh parsley fennel seeds dried oregano
|
498,880 |
San Francisco Firehouse Bread (Bread Machine)
|
Measure ingredients into baking pan in the order recommended by the manfacturer. Insert pan into the oven chamber. Select Whole Wheat cycle; press start. When the baking cycle ends immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
|
evaporated milk water salt sugar whole wheat flour bread flour cornmeal dried parsley dried rubbed sage dried dill bread machine yeast fast rising yeast
|
350,291 |
Vegetable Salad
|
ombine oil vinegar sugar salt and paprika in blender. Pour dressing over cauliflower onion and olives; cover and refrigerate for at least 1 hour. Add cheese just before serving. Toss gently with chilled lettuce.
|
tarragon vinegar sugar salt paprika lettuce head cauliflower blue cheese
|
212,447 |
Grandma's Deviled Eggs
|
Hard boil eggs and peel. To make eggs peel easier I peel them while they are still hot under cold running water. Cut eggs in half lengthwise and remove egg yolks. Combined rest of ingredients together. Add eggs to mixture and beat with mixer until smooth. Stuff egg yolk mixture back into egg white halves. Sprinkle with paprika if desired.
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egg mustard white vinegar sugar Miracle Whip
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437,715 |
Apple Crumbles Cake
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Put all the ingredients except the baking flour in the food processor and mix them a bit. Add the baking flour. Mix it all together until it’s crumbled. Take 2/3 of the crumbles put them in the mold spread them out and press them against the mold ground and wall (3-4 cm border). Mix apples sugar and the optional ingredients in a bowl and put them into the microwave for about 8 minutes with 900 watt until the apples are soft. Mix well the cornstarch with the water in a small bowl and add it to the apple mixture. Mix all together with a spoon and put the bowl again in the microwave until it thickens. (About 2-4 min with 900 watt). Put the apple filling on the dough in the mold and flatten it well. Take the rest of the crumbles (1/3) and spread them out on the apple mixture. Bake 50 minutes at 180°C (heat and timing are basing it on convection oven).
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sugar butter margarine egg salt baking powder flour apples sugar raisins cinnamon ground cardamom water cornstarch
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412,697 |
Southern-Style Slow Cooker Chicken and Dumplings
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Clean and chop carrots celery and onion. Add to slow cooker. Add cream of chicken soup and chicken broth stir to combine. Add chicken pieces parsley salt and pepper. Cover and cook on HIGH for 5 hours. Add torn biscuit dough pieces and continue to cook on HIGH for 1 hour. Stir before serving. Remove any chicken bones.
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skinless chicken pieces carrots celery ribs onion low sodium chicken broth dried parsley
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50,995 |
Coffee Turkish Style
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Place coffee water and sugar (if desired) into a 4-cup jezve[a long handled coffee pot]. Brew over very low heat stirring occasionally until the froth on the surface begins to rise. Do not boil. Pour a small amount of froth into demitasse cups. Return the pot to the heat until the coffee just begins to boil. Remove from the heat immediately and pour the remaining coffee into the demitasse cups. Do not drink the residue at the bottom of the cup. For a special flavor several cardamom seeds may be added to the pot while the coffee is brewing.
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coffee water sugar sugar
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288,468 |
Happy Kitty Sardine Dinner
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Add all ingredients to food processor. Process until barely blended. Store in refrigerator in tightly covered container.
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cooked rice chicken livers parsley
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