RecipeId
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70,300 |
Fizzy Fuzzy Wine Cooler
|
Pour first 3 ingredients in a tall glass filled with the ice cubes. Stir until mixed. Enjoy!
|
ine
|
31,072 |
Sicilian Pizza Dough
|
Coat a large bowl with teaspoon of olive oil and set aside. Stir first three ingredients together and let sit for 10 minutes until nice and foamy. Place three cups of flour in large bowl and mix in salt. Place one cup of flour on work surface. Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour. Stir until as combined as possible. Turn out onto floured surface. With well floured hands knead dough to work in the cup of flour on the board. Continue kneading until nice smooth dough-ball is formed. Place in oiled bowl cover with plastic wrap then kitchen towel and let sit for 30 minutes. Dough should double (at least). Use half the dough to form a pizza crust crimp the edges brush edges with olive oil and top as desired. Bake on pizza stone or ceramic tile at 425 F for approx 15 minutes.
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water dry yeast sugar olive oil salt flour
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148,030 |
Escargots in Herbed Cream
|
Preheat the oven to 400°. Place pastry shells on a baking sheet and bake in center of oven for about 25 minutes or until puffed and browned. Carefully remove the scored tops and set aside. Scoop out any unbaked dough and bake shells for an additional 10 minutes. Transfer to rack and cool. While shells are cooling melt butter in a large skillet. Add shallots and cook over low heat until softened but not yet browned about 4 minutes. Add parsley cilantro chives and tarragon season with salt and pepper and cook over moderate heat for about 3 minutes. Add snails and cook for 1 minute. Add wine and simmer for 3 minutes. Add cream and simmer about 5 minutes until thickened. Season with salt and pepper. Spoon snails and their sauce into pastry shells top with lids and serve.
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frozen puff pastry shells butter shallots shallots flat leaf parsley cilantro chives tarragon dry white wine Pernod heavy cream
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534,486 |
Scalloped Corn
|
Preheat oven to 350. Grease 13x9 in casserole pan. Drain both cans of Kernel corn and pour into pan. Pour Cream Corn into pan. Take a sleeve of saltine crackers and crunch them up pour into pan. Add eggs. Cut up Butter and add to pan. Add salt and pepper (can add more or less to your taste). Add Milk. Depending on the consistency you want you can add another can of Cream corn for a moister dish. Or you can add more cracker if it seems to be runny. Mix well and sprinkle with pepper and place in oven at 350 until golden and slightly crispy on top. Usually about 1 hour. Remove and enjoy.
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whole kernel corn eggs butter milk salt pepper
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474,032 |
Weight Watchers Lunchbox Curried Chicken Pasta Salad
|
Put the yoghurt and mayonnaise in a bowl and stir in the korma and curry powder. Cook the pasta. Meanwhile dice the chicken breast meat red bell pepper cucumber and tomatoes (if using them). Finely slice the spring onions. When the pasta is cooked drain it thoroughly and pour cold water over it for a few minutes to cool it. Drain it again. Add the pasta chicken and vegetables to the bowl and stir well. Season with salt and pepper if desired. Top with chopped fresh coriander/ cilantro (or if you like coriander as much as I do mix some in then sprinkle some more over the top)!
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plain yogurt mayonnaise curry powder curry powder dry penne pasta skinless chicken breasts red bell pepper cucumber plum tomato spring onions fresh coriander
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377,652 |
Baked Vegetables and Rice
|
Sprinkle peeled and diced eggplant with salt and set aside for bitter juices to drain off while you prepare the other vegetables. When ready to use rinse under cold water and squeeze out any liquid. Combine all the ingredients except the thinly sliced potato and hot water in a lightly greased baking dish and mix well. Add hot tap water. Completely cover with the potato slices and brush with olive oil. Bake in a moderate oven until the rice is soft and potatoes are cooked - about 1 - 1 1/2 hours.
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onion eggplant capsicum tomatoes rice parsley mint olive oil butter potato hot water
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525,094 |
Grapefruit Cornmeal Cake
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CAKE: Preheat the oven to 350°. Butter a 9-inch cake pan. Line the bottom with parchment paper and butter the paper. In a medium bowl whisk the flour with the cornmeal granulated sugar baking powder and salt. In another medium bowl whisk the melted butter with the eggs grapefruit zest and grapefruit juice. While whisking constantly add the butter mixture to the flour mixture in a slow steady stream. Whisk until well blended. Scrape the batter into the prepared pan and bake for about 40 minutes until golden and a cake tester inserted in the center comes out clean. Transfer the cake to a rack to cool for 10 minutes. Run a sharp paring knife around the edge of the cake then invert it onto the rack. Peel off the parchment paper. Carefully flip the cake right side up and set <U+2028>the rack over a baking sheet. Let cool until warm about 30 minutes. GLAZE: In a medium bowl mix the confectioners’ sugar and poppy seeds. While whisking constantly slowly drizzle in the grapefruit juice until a smooth thick glaze forms. Pour the glaze all over the top of the warm cake and spread evenly over the top and side. Let stand until set about 30 minutes.
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unsalted butter all-purpose flour cornmeal sugar baking powder salt eggs grapefruit zest grapefruit juice powdered sugar poppy seed grapefruit juice
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257,243 |
Comforting Chicken Soup
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Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients and saute 10 minutes. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat and simmer stirring occasionally 20 minutes. Stir in 2 cans of beans and chiles. Mash remaining can of beans in a small bowl. Whisk together flour and milk and stir into beans. Gradually add bean mixture to soup mixture stirring constantly. Cook 10 minutes or until thickened. Remove from heat and stir in cilantro. Serve with desired toppings.
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butter margarine boneless skinless chicken breast halves onion carrots garlic cloves low sodium chicken broth chicken bouillon granule ground cumin great northern beans green chilies all-purpose flour milk fresh cilantro green onions bacon
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507,420 |
Cookie Balls With Greek Yogurt
|
1. Crumble cookies. 2. Mix in yogurt. 3. Place on a cookie sheet or in a container and refridgerate for 1 hour. 4. Enjoy! 5. I put 3-4 in little zip lock baggies and freeze them then when I want a snack just grab a bag and eat!
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aracter(0
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521,550 |
Crunchy Lentil Walnut Salad
|
Rinse the lentils and put them in a saucepan with plenty of lightly salted water and the bay leaf. Bring to a boil decrease the heat to a simmer and cook for about 20 - 25 minutes until the lentils are tender but still have a good crunch/bite to them. Be careful to not overcook them. While the lentils are cooking make the dressing. Mix the vinegar mustard oil garlic salt and pepper to taste. Adjust the dressing as you like to your taste preferences. Drain the lentils well and mix them into the dressing while still warm stirring to cook the lentils. Remove the bay leaf and let cool to room temperature stirring occasionally. Add in the walnuts and green onion. Taste and add additional salt if desired. I serve the salad at room temperature or warm. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.
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lentils bay leaf salt walnuts green onions Dijon mustard garlic clove
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300,835 |
Warm Pumpkin, Pine Nut & Feta Salad
|
Skin pumpkin and kumara. Dice into large cubes and either 1) boil until just cooked or 2) if you have enough time roast vegetables until just cooked instead. Toast pine nuts under a broiler (grill) until it smells like popcorn when they'll be just browning. Give them a shuffle every few minutes to keep them turned while they're toasting. Dice feta into smaller cubes. Mix together the oil balsamic and wholegrain mustard. Toss the pumpkin kumara feta and pine nuts with the dressing and serve.
|
fresh pumpkin kumara pine nuts feta light olive oil coarse grain mustard
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316,355 |
Dry Nonfat Milk Pumpkin Pie
|
Thoroughly mix dry ingredients together (so powdered milk will mix more easily) wisk in water eggs and pumpkin. (If you are using a mixer beat until smooth but I prefer the easy clean-up of a wire wisk.). Pour into a 9 inch unbaked pastry shell and bake 15 min at 425 and then 50 to 60 min longer at 350. Baking the pie on the bottom shelf will brown the crust nicely on the bottom. The top of the pie does tend to brown a bit more than a regular canned milk recipe but we prefer this one.
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sugar cinnamon salt ginger clove water eggs pumpkin
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317,756 |
Fast off the Grill Chorizo Quesadillas
|
Heat a medium skillet over medium-high heat. Use a spatula to crumble the chorizo as you place it in the pan. Saute the chorizo until browned and cooked through about 5 minutes. Using a slotted spoon remove chorizo from the skillet to a plate. Arrange 5 tortillas on a work surface. Spread about 1/4 cup refried beans evenly over half of each tortilla leaving a 1/2-inch border. Scatter about 1/3 cup cooked chorizo over beans. Scatter a generous 1/3 cup of cheese over top. Divide and arrange cilantro over top of cheese. Fold opposite half of tortilla over the filling. (The quesadillas can be assembled up to 1 hour before serving. Cover loosely with plastic wrap so they don't dry out and set aside at room temperature. Prepare a medium fire in a charcoal grill or preheat a gas grill on medium. Brush outsides of tortillas with a small amount of oil. Using a wide spatula transfer quesadillas to the grill. Grill on one side for about 1 minute slide and turn quesadillas 90 degrees grilling until nice cross-hatch grill marks appear. Slide spatula underneath to flip quesadillas and grill the second side. Transfer the quesadillas to a cutting board. Use a sharp knife or pizza cutter to cut the quesadillas into 5 wedges. Arrange on a platter and serve immediately accompanied with the tomatilla salsa. Cook's Note: Look for tomatillo salsa fresh in the refrigerator case or in jars on the shelf in well stocked supermarkets.
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flour tortillas colby cheese fresh cilantro leaves olive oil tomatillo salsa
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30,192 |
Nectarine Creme Fraiche
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Blend nectarines yogurt and almond extract until smooth. Add honey or sugar to taste. Dissolve gelatin in water over low heat. Add to blender and process 10 seconds. Chill until it begings to thicken. Spoon into wine glass and chill until set. Garnish with nectarine slices and mint sprigs.
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nectarines low-fat yogurt honey sugar unflavored gelatin water
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211,222 |
Sweet and Sour Tofu Stir-Fry
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Mix all the sauce ingredients together in a small bowl and set aside. Drain tofu and slice into 4 or 5 strips. Place on a clean dish towel or several layers of paper towels. Cover and weigh down with several heavy weights. (I used my cast iron fry pan with lid.) Leave for about 30 minutes to drain. Cube into bite-size pieces. Place 2 tablespoons peanut oil in wok over high or medium high heat and stir-fry tofu cubes until brown. Remove and drain on paper towels. Add remaining peanut oil and lower heat and stir-fry minced garlic until golden. Careful not to burn! Turn up heat and add vegetables and stir-fry until crisp tender. Add back the tofu and add the pineapple chunks. Stir in the sweet and sour sauce and add cornstarch (dissolved in a little water) and continue to cook to desired consistency. Serve immediately over hot cooked rice.
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brown sugar sugar red wine vinegar catsup soy sauce dry sherry chicken broth red pepper flakes firm tofu onion green bell pepper red bell pepper carrot garlic cloves fresh pineapple cornstarch cooked rice
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29,383 |
Quick Blueberry Buttermilk Muffins
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Combine dry ingredients in a mixing bowl; set aside. Combine egg buttermilk and butter; mix well. Make a well in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Fold in blueberries. Fill greased muffin pans 2/3 full. Bake at 425 degrees for 20-25 minutes. Remove from pan immediately.
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all-purpose flour sugar baking powder salt baking soda egg buttermilk butter margarine blueberries
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32,453 |
Strawberry Pizza
|
Cream butter and sugar until fluffy. Beat in egg and extracts. Combine dry ingredients. Add to creamed mixture. Cover and chill 1 hour. On floured surface roll out dough to a 13 inch circle. Place on ungreased pizza pan. Build up edges. Bake at 350* for 18 minutes. In mixing bowl beat cream cheese and powdered sugar. Spread over cooled crust. Arrange sliced strawberries on top. In sacepan mix sugar cornstarch and crushed berries. Bring to a boil. Cook and stir for 1-2 minutes until thickened. Cool for 10 minutes. Spoon over sliced strawberries. Chill until serving.
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butter sugar egg vanilla flour baking powder salt cream cheese powdered sugar strawberries sugar cornstarch strawberries
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63,215 |
Smoky Bacon Burgers
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Combine the ground beef onion egg yolk salt pepper and liquid smoke in a medium bowl and mix well. The mixture should be soft yet hold its shape. Add up to 1/2 cup bread crumbs if mixture will not come together. Mix with your hands-- like a man should! Feel free to add small amounts of any other seasonings you think would add to the flavor. I like to add a bit of minced garlic seasoned salt cayenne etc. Have fun with it. Divide the mixture into four equal portions and form into patties that are about the diameter of the buns you'll be using. This should make them fairly thin and large. Wrap a slice of bacon around the center of each patty and secure with toothpicks. Chill in refrigerator at least 1 hour or up to 8 hours to chill and firm up the patties. Bring patties up to room temperature while preparing a hot fire in grill. Throw on a few water-logged mesquite wood chunks and grill the burgers to your liking removing the toothpicks before turning over. While the burgers are on the grill lightly toast the buns under the broiler or on the grill. Be sure you have the large hamburger buns not those puny ones like you see in McDonald's happy meals. You're making man-sized burgers here! Place the hamburger patties buns tomatoes lettuce and anything else you want to use to build your burger on individual plates and let each person make their own. These burgers go great with potato chips macaroni salad baked beans and corn on the cob for a fantastic Summer meal. A chocolate pudding or slice of cream pie makes a great dessert. This recipe can be doubled or tripled or whatever to serve as many as you need. Enjoy!
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ground beef onion salt pepper liquid smoke bacon tomatoes lettuce cheese onion barbecue sauce
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225,247 |
Gingersnaps
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Mix together shortening sugar egg and molasses. Mix together flour salt and spices and add to shortening mixture. Make into small balls and roll into granulated sugar. Place on ungreased baking sheet and bake 8-10 minutes at 350.
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shortening sugar egg molasses flour salt ground cloves ginger nutmeg cinnamon granulated sugar
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357,377 |
Southern Chicken Pasta Salad
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chicken should be grilled and seasoned with seasoned with a garlic & pepper blend or garlic powder black pepper and salt. cook pasta according to package directions drained and cooled Salt and pepper to taste (optional) Add mayo sour cream and lemon juice to a 1-cup measure and stir to blend. Cut the chicken breasts each into 1/4-inch thick slices (should be around 3 1/2 cups of chicken strips). Add chicken mozzarella celery green onions tomatoes parsley and cooked noodles into a large serving bowl and toss to blend. Drizzle the mayo mixture over the chicken noodle mixture and toss to blend the dressing with the ingredients. Add salt and pepper to taste if desired. Cover and store in the refrigerator until right before it is being served. serve this with a bowl of fruit or a green salad.
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light mayonnaise fat free sour cream lemon juice smoked mozzarella cheese celery green onion grape tomatoes parsley
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32,810 |
Lemon Bubble Bread
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In large mixing bowl soak yeast with the 1 tsp sugar in the lukewarm water for 10 minutes. Scald milk; remove from heat and add salt butter (first amount) and 1/2 cup sugar. Stir well and cool to lukewarm. Sift and measure flour. Add lukewarm milk mixture to risen yeast liquid along with 2 cups of the flour. Beat well add eggs and beat well again. Add 3 1/2 cups more flour and beat as well as you can. Reserve remaining 1/2 cup flour for flouring the board later. Cover and let rise in a warm place for 1 hour or until double in bulk. Mix together in a small bowl remaining 3/4 cup sugar grated rind and mace. Punch down dough turn out onto floured board and knead 100 times. Divide in half. Shape each half into an 18 inch long rope and cut into 18 pieces (to make 36 pieces total). Generously butter a large bundt pan. Shape pieces of dough into round smooth balls. Place in bottom of pan in rings. Before starting the next layer brush each layer generously with melted butter and sprinkle with some of the sugar-rind mixture. End with melted butter and sugar- rind mixture. Let rise until above rim of pan. Bake in preheated 350F degree oven for 35-40 minutes. Watch to make sure top doesn't get brown too quikly. Cover with foil if necessary. Cool for 5 minutes. Loosen sides with a long knife and lift out of pan.
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sugar water milk sugar salt butter eggs all-purpose flour lemons rind of mace butter
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41,029 |
Peach Conserve with Rum
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Combine orange peel and pulp with just enough water to cover in a small saucepan. Cook until peel is tender; set aside. Put opened container of rum in hot water; set aside. Combine reserved orange mixture with peaches pineapple cherries and lime juice in a large saucepot. Add sugar and spices stirring until sugar dissolves. Cook almost to gelling point. As mixture thickens stir frequently to prevent sticking. Remove from heat. Stir in hot rum. Ladle hot conserve into hot sterilized jars leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Remove from boiling-water. Cover with a dry towel. Allow to stand until caps seal and jars cool.
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light rum pineapple maraschino cherry lime juice sugar salt ginger mace
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179,104 |
Double Chocolate Double Almond Brownies
|
Preheat oven to 325º and grease and flour a 9x13\" baking pan. Grate the chilled almond paste into medium bowl using the large hole side of a grater. Add the brownie mix and the chocolate chips to the almond paste. Mix with fingertips to make sure almond paste is not stuck together and is well mixed with the brownie mix and chips. Beat the eggs oil and water called for on brownie box in separate bowl. Add the liquid ingredients to the dry ingredients and stir with spoon until well mixed. Spread prepared batter into prepared pan and bake according to time listed on box adding 2-3 minutes. Garnish with toasted almonds if using. Cool on wire rack. Serve warm with chocolate almond chip ice cream and chocolate syrup for a real down home dessert.
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almond paste eggs water chocolate chips
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288,886 |
Almond Milk
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lend until creamy. This can be stored in the refrigerator for a week. The nuts and water may separate as they sit but you may shake before using.
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water maple syrup vanilla
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478,025 |
Carrot Bake
|
On stovetop or in a microwave oven cook carrots until tender. Place in a 1-qt baking dish; set aside. In a small bowl combine the next five ingredients; mix well. Pour over carrots. Combine bread crumbs and butter; sprinkle on top. Bake uncovered at 350 degrees F for 25-30 minutes. Sprinkle with cheese. Return to the oven for 2-3 minutes or until the cheese melts.
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carrot onions mayonnaise water pepper butter margarine sharp cheddar cheese
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509,905 |
Pork Chops With Mandarin Orange Salsa
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Place pork chops in a casserole dish. Peel seed and section the clementines. Place half the clementine sections in a small bowl (chop the other half reserve and refrigerate for late use in salsa). Use a fork to press half the sections into small pieces. Add orange juice and soy sauce then mix together well. Pour mixture over pork chops being sure that the chops are completely covered with marinade. Cover the dish and refrigerate 4-6 hours or overnight. Pre-heat oven to 350ºF. In a small dish blend onion powder salt substitute seasoning and chili powder. Remove chops from marinade and season both sides with the spice mix. Bake in oven for 22-28 minutes depending on the thickness of the pork chops. Combine the cucumber grape tomatoes bell pepper and lime juice with the remaining clementines to make a fruit and vegetable salsa. Prepare brown rice and spinach according to directions on package. Serve each pork chop with equal amounts of clementine salsa 1/2 cup of brown rice and 1/2 cup of spinach.
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boneless pork loin chops clementines light soy sauce onion powder chili powder cucumber grape tomatoes bell pepper lime wedges brown rice spinach
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195,994 |
Turkey and Mashed Potato Empanadas - Empanadas De Pavo
|
Pre-heat the oven to 400°F. Remove one sheet of puff pastry from the freezer and thaw in the refrigerator for about 30 minutes. Meanwhile make the filling by combining the leftover mashed potatoes shredded turkey chili powder parsley cilantro salt and freshly ground black pepper in a bowl. Once the dough has defrosted use a little flour to roll out the dough to about 1/8 of an inch thick and cut it in half horizontally. Cut each half vertically into 3 equal pieces; you should have 6 squares. Place 1/3 cup of the turkey/potato mixture in the middle of each square. Fold over each square so one corner meets the other making a triangle. Press the sides down using a fork or pinch with your fingers (if they don't stick moisten them slightly). Repeat with the other five. Lay them out onto a parchment-lined baking sheet. Brush empanadas with the egg wash so they will get nice and brown. Transfer to the oven and bake for 10-15 minutes until golden. Serve either hot or cold.
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frozen puff pastry mashed potatoes chili powder fresh parsley fresh cilantro egg water all-purpose flour
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39,657 |
Baked Stuffed Mushrooms With Crab
|
Butter a 10 x 15\" baking dish. Combine 1 egg 1 heaping tbs mayonnaise 1 tbs lemon juice dry mustard Worcestershire sauce and 1/4 tsp salt in a medium bowl; whisk to blend. In another medium bowl combine crabmeat and breadcrumbs. Pour egg mixture over crab mixture and mix gently. Stuff mushroom caps with crab mixture mounding in center and pressing gently to adhere. Arrange stuffed mushrooms in prepared dish. (Can be made one day ahead. Cover and refridgerate.). Position rack in center of oven and preheat to 375 degrees F. Bake until mushrooms begin to release juices about 18 minutes. Meanwhile whisk remaining egg 1 cup mayonnaise 1 tbs lemon juice and half and half in a small bowl. Remove mushrooms from oven and drizzle each with sauce then sprinkle with crab boil seasoning. Bake until mushrooms are tender and sauce thickens slightly about 8 minutes. Serve hot.
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eggs mayonnaise mayonnaise fresh lemon juice dry mustard Worcestershire sauce salt mushrooms half-and-half
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157,753 |
P&#260;czki (Polish Doughnuts)
|
Combine yeast with half a cup of warm milk a tablespoon of flour and a tablespoon of sugar Let it rise for about 10 minutes. In the meantime melt the butter and let it cool off a bit. Whisk the egg yolks with the egg the remaining sugar and the vanilla extract in a large bowl. Add the yeast mixture the rest of the milk and the rum. Sift flour and add about 3/4 of it to the bowl. Start kneading adding enough flour so that the dough no longer sticks to your hands. Once it stops sticking add the melted butter and knead it inches. Leave thr dough to rise until it has doubled its volume. Roll out the dough and with a bicuit cutter or a glass cut out 30 rounds. Place about a teaspoon of jam in the center and close the dough so that the jam is inside. Place on a floured board seam side down and let rise. Heat oil in a large pot and fry each paczek on both sides until they turn a deep golden brown about a minute and a half per side. Remove to a paper towel to absorb the extra grease. Optional: You can sift some powdered sugar over the top.
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all-purpose flour dry yeast egg nonfat milk sugar rum butter vanilla extract
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441,263 |
Cube Steak Salisbury Style - Alton Brown
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Place oven rack in lower middle position and preheat to 250°F Meanwhile stir together flour salt and black pepper on a large plate. Dredge both sides of each cube steak in flour mixture shaking off excess. Add one tablespoon each of oil and butter to Dutch oven and place over medium high heat. When oil is shimmering add two cube steaks. Cook until golden brown about four minutes on each side. Remove cube steaks to a plate and set aside. Repeat with remaining two cube steaks adding more oil and butter if necessary. Carefully pour out any fat left in Dutch oven then add remaining butter and oil. Turn heat to medium-high and when oil shimmers add onion garlic and mushrooms. Cook stirring frequently until onion is caramelized about three minutes. Add wine. Using wooden spatula scrape up any browned bits from bottom of pan. Add Worcestershire sauce mustard and stock. Stir well then add cube steaks nestling them into sauce as much as possible. Cover dutch oven and place on lower-middle rack of oven. Cook until very tender about 25 minutes. Serve with mashed potatoes.
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all-purpose flour salt black pepper butter canola oil onion garlic cloves button mushroom red wine Worcestershire sauce Dijon mustard
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248,923 |
Oven BBQ Pot Roast
|
In a large pot cover roast with water; salt to taste. Simmer covered on medium-low for 1-1/2 hours. While roast is simmering mix remaining ingredients for sauce. Drain water from roast and place roast in a baking dish. Pour sauce over roast coating well and cover with tight lid or foil. Bake at 350 degrees Fahrenheit for 45-60 minutes or until tender. Note: To reheat add a little water cover and bake at 325 degrees Fahrenheit for about 30 minutes.
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water salt tomato sauce red wine brown sugar salt prepared mustard dry mustard garlic clove onion lemon
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6,455 |
Kartoffelpfannkuchen (Potato Pancakes)
|
Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg milk and salt to form a batter. Using 3 T oil for each batch drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side loosen edges and turn. Brown on other side. Remove drain on paper towel and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat sprinkle with salt. Sprinkle with sugar if served with applesauce.
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potatoes water lemon juice potato egg milk salt
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2,922 |
Pao Doce (Portuguese Sweet Bread)
|
Boil potato until soft. Save 1/4 cup of the water the potato was boiled in and cool to lukewarm. Mash potato and measure out 1/2 cup. Add 2 Tbsp sugar and the yeast to the lukewarm potato water stir to dissolve. Stir in mashed potato and set mixture aside to double in bulk. Scald milk add salt and cool to lukewarm. Melt butter and cool. In large warm mixing bowl (rinse with hot water and dry before using) beat eggs. Remove 1 Tbsp of eggs to use for brushing tops of loaves. Gradually beat in sugar then melted butter. Combine egg and yeast mixtures. Blend thoroughly. Add 1 1/3 cups of the flour and 1/4 cup milk. Beat until completely mixed. Add another 1 1/3 cups flour and beat till blended. (All ingredients should be in your dough now except for the last of the flour you will be kneading with.) Turn out the dough on floured board. Add last 1 1/3 cups flour* and knead dough till smooth and elastic 75 to 100 times. Make a ball of dough place in an oiled bowl cover with damp cloth and let rise in warm place. When double in bulk punch down divide dough into 2 round balls and place on 2 oiled pie pans or in oiled bread pans. Allow it to double in bulk (about 1 hour). Preheat oven to 350 degrees. Brush loaves with beaten eggs. Bake for 35-45 minutes or until brown and done. They may be frozen. * Additional flour may have to be added to make a soft dough. Dough should be smooth not sticky after kneading is complete. - - - - - - - - - - - - - - - - - -
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potato sugar active dry yeast milk salt butter eggs sugar flour
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322,990 |
Kfc Style Coleslaw for Diabetics
|
Mix oil dried onion Tarragon vinegar Miracle Whip and Splenda together and set aside. It is very important to mix the dried onion into the wet ingredients first to allow them to absorb the oil and moisture. Grate carrots and cabbage together. Pour Liquid over Carrot/Cabbage mixture. Refrigerate in an air-tight container for at least 2 hours before serving.
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tarragon vinegar Miracle Whip Splenda sugar substitute carrot cabbage
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186,392 |
Creamy Garlic Potato Soup
|
Melt butter in heavy bottomed pan. While butter is melting cut up vegetables. Saute carrots and for 2 minutes. Add celery and saute for 2 minutes longer. Add onion and saute until onions are clear. Add the potatoes and chicken broth. Bring to a boil reduce heat and simmer until potatoes are cooked. Do not overcook the potatoes. Add salt and course ground pepper to taste. Stir in cream and heat until steamy almost boiling. Serve with saltines.
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butter carrots celery ribs onion potatoes chicken broth salt fresh coarse ground black pepper
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411,708 |
Low Fat Chicken Parmesan (6 Ww Points)
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Preheat broiler. Combine 2 tablespoons of Parmesan breadcrumbs parsley basil and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside. Combine 1/8 teaspoon salt pasta sauce vinegar and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce. mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil and broil 2 minutes or until the cheese melts. Makes 4 servings @ 6 Points each or Core + 2 Points.
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fresh parmesan cheese fresh parsley dried basil salt butter black pepper provolone cheese
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466,386 |
Cajun Chicken Wraps
|
Mix all ingredients together. Microwave cook on high stopping to stir frequently until chicken is completely cooked. to serve top tortilla with chicken roll up and enjoy. (I always add ranch dressing before rolling mine up my husband adds cheese). This can also be baked in: If baking wrap in foil and cook at 350 for 40 minutes checking temperature to make sure done.
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boneless skinless chicken breasts vinegar liquid smoke flour tortilla
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427,120 |
Middle Eastern Rub
|
Combine all ingredients together. Store in a container (because they are all dried ingredients you can put it in the pantry there is no need to refrigerate it). When ready to use sprinkle a little of the rub on each of the fillets you are using. gently spread by hand and let it sit for 15 minutes. Bake the fish as you normally would when adding a rub or when it's just plain.
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dried ginger dried cilantro dried parsley turmeric black pepper salt
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329,408 |
Maple BBQ Sauce
|
Mix. Boil for 15-20 minutes. Cool. Store in refrigerator for 4 weeks.
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ketchup onion maple syrup lemon juice brown sugar water garlic Worcestershire sauce lemon rind salt
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243,029 |
Cauliflower Dish (Side Dish)
|
Fry cashews in melted butter with curry cumin marsala and turmeric--watching cashews very carefully frying until golden brown (they burn easily). Wash cauliflower and break into individual florets. When cashews are cooked mix with mayonnaise and pour over cauliflower; refrigerate (must be eaten same day).
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cashews butter curry powder cumin garam masala turmeric mayonnaise cauliflower
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320,386 |
Blackberry Mush
|
Combine berries and 1 cup water in saucepan. Bring to a boil then reduce heat to a simmer and cook for 10 minutes. Meanwhile combine corn starch and 1/3 cup water until smooth. Stir corn starch/water mixture in to berries and stir until thickened. Remove from heat. Add sugar and mixture until smooth. Pour into 1 quart dish and cool. Serve with milk or vanilla ice cream.
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blackberry water cornstarch cold water sugar
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165,805 |
Glazed Orange-Hoisin Chicken
|
Combine ingredients up to marmalade in a large bowl and mix well. Wash and pat dry the chicken legs and thighs. Preheat oven to 375°F. Place the chicken in a large shallow roasting pan or baking dish Pour the hoisin marmalade sauce over the top. Bake for 45 to 50 minutes or until the chicken is done. (Time also depends on how plump your legs and thighs are - the fatter the longer the time). Baste with juices one or two times during the baking process. When finished remove chicken from roasting pan onto serving platter. Spoon some sauce over it and garnish with the scallion. Serve immediately.
|
hoisin sauce garlic clove soy sauce honey ginger paste fresh ginger orange marmalade scallions
|
228,361 |
Spicy Cabbage Rolls - Low Carb
|
Core cabbage and place in boiling buttered water to soften; meanwhile mix next 6 ingredients along with 1/2 cup of the spaghetti sauce. Remove softened outside leaves from cabbage and using a sharp knife remove the stiff center ribs. (I usually remove several leaves at a time then after those are rolled I can remove several more.) Cut the cabbage leaf in half and place a heaping tablespoon of meat mixture in to roll up tucking in sides if need be. Place the roll in a large skillet that has a lid to fit and continue production until all the meat mixture is used. *Leftover cabbage is great as is or added to a soup and the broth can be used as veggie stock. Sometimes a second smaller pan is necessary to cook up the overflow of rolls. Cover cabbage rolls with the spaghetti sauce and cook on medium covered for 30 minutes or until meat is no longer pink. Sprinkle with shredded parmesan before serving. My only problem with this recipe is the sauce is SO good I'm always tempted to get some bread to sop it up! So if you want to indulge do. :).
|
cabbage butter ground beef breakfast sausage yellow onion cauliflower fresh parmesan cheese eggs
|
284,095 |
Perfect Cranberry Sauce
|
Place all the ingredients in a pan and cook until the liquids have reduced to a thick cranberry sauce. Once the berries have burst which should be after about ten minutes it should be ready. Taste to test whether the sauce needs more sugar (if you find it too sweet just add some lemon juice).
|
fresh cranberries caster sugar brandy water lemon juice
|
411,871 |
Easy Tasty Pork Roast
|
Season meat on all sides with salt and pepper. Place roast in slow cooker. Sprinkle dried onions on top of roast. Lay bay leaves on top. 1 cup chicken broth. Cook for 1 hour on high. Lower heat to low and cook another 6-8 hours on low or until fork tender.
|
bay leaves salt black pepper garlic
|
291,239 |
Roasted Cornish Game Hens
|
Preheat oven to 375 degrees F. In a small mixing bowl stir together salt lemon pepper dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven loosely tent with foil and let rest 10 minutes before carving or serving. TIPS: Line the baking sheet pan with foil under the wire rack for an easy clean-up. The veggies and herbs stuffed in the cavities of the hens will impart flavor to the meat as it cooks. Be sure not to crowd the hens on the baking sheets or else the skin won't crisp up properly and they will take much longer to cook.
|
salt lemon-pepper seasoning dried basil poultry seasoning olive oil green bell pepper celery onion
|
16,640 |
Grilled Flank Steak Argentine
|
Put broth oil lemon juice garlic oregano red pepper onion and parsley in large zip lock plastic bag. Seal bag tightly and shake to mix Chimichurri sauce. Rub steak on both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper and then put steak into bag and close. Refrigerate at least 30 minutes or up to 2 hours turning bag one time. Meanwhile place a wire cookling rack over paper towels. Cut potatoes lenghtwise do not peel into 1/2 inch thick slices. Bring potatoes remaining salt and pepper and enough water to cover to a boil in large saucepan over high heat. Reduce heat to medium and simmer until potatoes are almost tender about 10 minutes transfer potatoes back to rack. Lightly coat potatoes on both sides with veggie cooking spray butter or olive oil flavoured. Remove steak from sauce. Boil sauce vigorously in small saucepan 3 minutes stirring constantly remove from heat and cover to keep warm. Meanwhile coat grill pan with veggie spray and set over medium high heat. Cook steak and potatoes until steak is done to taste 3 to 4 minutes on each side for medium rare 4 to 5 minutes for medium; and potatoes are crispy about 4 minutes per side. Thinly slice steak across the grain. Divide potato and steak slices among 4 plates. Spoon about 2 tablespoons warm Chimichurri sauce over each serving.
|
reduced-sodium chicken broth extra virgin olive oil fresh lemon juice garlic fresh oregano dried oregano crushed red pepper flakes onion flat leaf parsley beef flank steak salt pepper baking potatoes
|
62,871 |
Hash Browns Breakfast Casserole
|
Grease 9x13-inch glass baking dish. Thaw hash browns on paper towels on cookie sheet in oven at very low temperature until defrosted. If you leave them in the oven for a while they will dry out pretty well. Otherwise press between layers of paper towels to get out excess moisture. Turn oven heat up to 450°. Press dry hash browns into 9x13-inch dish including up sides to form a solid crust. Brush with melted butter--brush top edges too. Bake at 450° for 25 minutes. Remove crust from oven and fill with layers of cheese and ham. Beat milk with eggs and seasoned salt. Pour over cheese and ham. Reduce oven to 350° and bake 40 minutes or until knife inserted in center comes out clean. Slice into squares and serve warm.
|
frozen hash browns butter swiss cheese cooked ham eggs milk seasoning salt
|
163,623 |
Breaded Calamari Steaks
|
Place calamari steaks in large bowl and cover with buttermilk. Let set for 15-30 minutes. Whisk together eggs Tabaso sauce and 1/2 cup of milk. Pour into flat dish or pie pan and set aside. Mix flour cumin chile powder garlic powder and salt and pepper. Put into flat dish or pie plan and set aside. Put bread crumbs into flat dish or pie pan. Heat oil in large skillet. Drain calamari. When oil is very hot dredge the clamari in the flour mixture then dip into the egg and then dredge in the breadcrumbs. Fry in oil until golden brown on one side then immediately turn over and fry till golden brown on the other. This takes about 1-2 minutes total. Drain on paper towels. Serve and enjoy.
|
buttermilk eggs Tabasco sauce milk flour cumin chili powder garlic powder salt fresh ground pepper canola oil
|
452,075 |
Lakhoum, Also Known As Turkish Delight
|
For orange flavored candy substitute for the lemon and rose flavors -. Rind of 1 medium orange. 1/4 cup (2 fl oz) orange juice concentrate. 3-4 drops of orange flower water. Other flavors may be used concentrated syrups blackcurrant orgeat strawberry cherry and raspberry. Use about 1/4 to 1/3 cup of syrup or strained fruit puree. Line base and sides of an 8 inch square cake pan with aluminum foil leaving the edges of the foil extending out over the edges of the pan. Brush or spray foil with canola oil or melted butter. Remove white pith from citrus rinds. Combine the rind juice sugar and water in large pan with a heavy bottom. Stir over medium heat without boiling until the sugar has completely dissolved. Brush the sugar crystals that form on the sides of pan with a wet pastry brush. Bring to a boil reduce heat slightly and continue boiling without stirring for 5 minutes or until a teaspoon of the mixture dropped into cold water forms long threads. If you are using a sugar thermometer it must reach 221°F Combine gelatin with 1/2 cup (4 fl oz) extra water in a small bowl set over barely simmering water. Stir until dissolved. In a separate bowl combine cornstarch with the remaining water and mix until smooth. Add both the gelatin and cornstarch mixtures to the sugar syrup. Stir the mixture over medium heat until the mixture boils and clears. Stir in the flower water or rose water and a few drops red food coloring. Strain mixture through a fine mesh strainer into the foil-lined cake pan. Refrigerate over night. When firmly set turn out onto a cutting board sprinkled with confectioners sugar. Peel off the foil and cut the confection into cubes. Roll cubes in confectioner's sugar. Store in an airtight container.
|
lemon lemon juice sugar water gelatin water cornstarch water sugar
|
10,176 |
Hasselback Potatoes
|
Preheat oven to 190C Peel potatoes and slice in half lengthways. Using a small sharp knife make cuts 1/4 inch apart from top almost to bottom across all of potato. (be careful not to slice right through) Mix butter and oil together and brush potatoes liberally with it. Sprinkle with the salt and pepper. Bake for about 45 minutes or until tender.
|
potatoes butter olive oil lemon pepper salt
|
100,813 |
Harvest Vegetable Soup
|
Melt butter in a big heavy saucepan and fry onion for a few minutes then add carrots and green pepper and fry until softened. Add 2 cups water the potatoes and the lentils season with salt and pepper and simmer for about 30 minutes until potatoes and lentils are cooked. Mix the flour with a little of the milk and gradually blend in the rest of the milk. Stir well into the soup until it thickens. Simmer for 5 minutes then stir in 3/4 of the cheese. Pour into a serving dish and sprinkle with remaining cheese. Garnish with croutons if using.
|
butter onion carrots green pepper potatoes water dry green lentils flour milk cheddar cheese croutons
|
340,802 |
Fork Mashed Potatoes
|
Combine potatoes garlic thyme peppercorns bay leaves onion and salt in a large saucepan filled with 1/2 gallon of water. Cook over high heat. Bring to boil reduce heat and simmer 30-35 minutes. Remove potatoes cool slightly and peel. Combine potatoes olive oil and butter in a large bowl. Mash potatoes with a fork or potato masher then stir in parsley salt and pepper.
|
yukon gold potatoes bulb of garlic thyme black peppercorns bay leaves onion kosher salt olive oil butter Italian parsley
|
497,529 |
Chicken Chili With White Beans and Chipotles
|
eat oil in a nonstick saucepan over medium heat. Add onion; saute until soft. Add cumin beans and broth to pan. Remove seeds from 1 chile; chop chile. Add chile and 2 teaspoons adobo sauce to bean mixture; bring to a boil. Reduce heat; simmer 15 minutes. Blend 1 cup bean mixture in a blender or food processor until smooth. Return puree to pan; add chicken. Cook 5 minutes or until thoroughly heated; stir in cilantro.
|
olive oil onion ground cumin great northern beans chipotle chiles in adobo fresh cilantro
|
451,642 |
Garden Cooler
|
Blend. Drink.
|
tomatoes radishes cucumber wheat germ
|
170,006 |
Frosty Raspberry Iced Tea
|
In 1 quart glass jar combine water gingerroot and tea bags. Cover; set in sunny location for 2 to 3 hours or until tea is extracted. Remove tea bags and gingerroot; discard. In 2 quart nonmetal freezer container combine tea concentrate and 2 cups of the carbonated beverage. Cover container; freeze at least 8 hours or until icy stirring twice. To serve spoon about 1/2 cup frozen tea mixture into each glass. Add scant 1/2 cup chilled carbonated beverage to each glass; stir gently.
|
water gingerroot tea bags
|
259,444 |
Fudgy Marshmallow Bars
|
Preheat oven to 350 degrees. Lightly spray the sides of an 8 inch square pan and line bottom with parchment paper. Melt 1/2 of the butter the cookie crumbs the brown sugar and a pinch of salt together. Press this mixture FIRMLY in the bottom of the baking pan and bake for 12 minutes. Remove this from the oven after 12 minutes. In a heatproof bowl combine the remaining butter the unsweetened chocolate and microwave at 20 second intervals until melted stirring at each interval. Allow this mixture to cool slightly. In a separate bowl combine the eggs sugar and vanilla and whisk well. Stir the chocolate mixture into the egg/sugar mixture and blend thoroughly. Add flour and mix until just combined. Pout this mixture over the cooled crust and bake until just set (about 20 minutes). Remove the pan from the oven. Set your broiler to high and place an oven rack about 3 inches from the heat source. Sprinkle the marshmallows on top of the bars and sprinkle the chocolate chips over the marshmallows. Broil about 1 minute or until marshmallows start to brown. MAKE SURE TO WATCH CAREFULLY! Remove from oven and allow to cool before cutting into squares.
|
unsalted butter chocolate graham cracker crumbs light brown sugar salt salt sugar vanilla extract eggs all-purpose flour miniature marshmallows
|
131,383 |
Ginger Beef and Carrot Kabobs
|
Place beef in large resealable plastic food storage bag. Combine soy sauce water honey oil ginger allspice red pepper and garlic in small bowl. Pour over meat in bag and seal bag turningn to coat meat. Marinate in refrigerator for 4 - 16 hours turning bag occasionally. Meanwhile place 1 inch water in medium saucepan. Bring water to a boil add carrots. Cover; cook 5 minutes or until crisp-tender. Drain. Prepare grill for direct cooking. Drain meat. Discard marinade. Alternately thread meat and carrot pieces onto 4 wooden skewers. Add green onion piece to end of each skewer. Grill kabobs over medium coals 11-14 minutes or until meat is tender turning once. (soak the wooden skewers in water for 30 minutes before using them to prevent burning).
|
boneless beef top sirloin steak reduced sodium soy sauce water honey olive oil ground ginger allspice garlic clove carrots green onions
|
365,296 |
Farfalle With Asiago
|
Cook and drain farfalle and return to pot. Add olive oil to pasta. Mix the pasta quickly with peas tomatoes cream cheese salt and pepper over medium-high heat. Transfer to platter and serve.
|
extra virgin olive oil fresh peas diced tomato heavy cream asiago cheese salt black pepper
|
158,901 |
Seared Salmon
|
Pat salmon dry and generously season both sides with salt and pepper. Heat oil in a 12 inch nonstick skillet until hot but not smoking. Carefully add salmon filets and sear until well browned about 4 minutes. Turn salmon over and sear other side until cooked through about 3 to 4 minutes more. Serve with lemon wedges.
|
salmon fillets salt fresh coarse ground black pepper lemon
|
232,301 |
Coffee Can Bread
|
Mix in a small bowl the first 3 ingredients. Cover with a towel and let stand for 15 minutes. Mix next 4 ingredients. Add yeast mixture and flour. Mix all well. Divide dough into 2 greased 1 pound coffee cans. Put plastic lid on cans and allow to rise till lid pops off. Remove lids and place cans upright in 350 oven for 35 minutes or till desired brownness is reached.
|
dry yeast sugar warm water evaporated milk salt sugar flour
|
319,913 |
Jewel's Coffee Cake
|
Preheat oven to 400 degrees. Mix egg milk and oil. Add sugar bisquick and raisins. Mix well. Pour into greased pie pan. Combine topping ingredients until crumbly. Spread topping over cake. Bake at 400 degrees for 20 to 25 minutes.
|
sugar egg milk Bisquick raisins brown sugar Bisquick oleo
|
358,537 |
Colombian Arepas With Ham and Cheese
|
Making the Arepas:. I a large bowl combine masa with cheese baking soda and salt. Slowly pour the warm water in and stir well. Using your hands knead until smooth dough forms. Form into 6 even balls flatten into circles about 4 inches in diameter.In a cast iron skillet or flat top grill melt half of the butter on medium heat. Working in batches if necessary cook Arepas until golden brown about 3 minutes.Add remaining butter turn Arepas and cook 2-3 minutes until golden. Set aside. Making the Sandwich:. Slice the arepas in half horizontally. Layer on the ham cheese and tomato season with salt and pepper. Top fixings with remaining Arepas halves. Heat half the butterin a skillet or flat top grill. Cook Arepas in batches about 3 minutes until golden. Add remaining butter turn cover and cook 2-3 minutes until cheese is melted and Arepasare golden. Serve with Salsa on the side.
|
masa harina baking soda warm water butter ham mozzarella cheese tomatoes salt pepper butter salsa
|
477,998 |
Seared Scallops With Wilted Watercress
|
Heat oil in a large cast iron skillet over medium high heat; season scallops with 1/4 teaspoons salt sugar and pepper. Add scallops to pan and cook until just done turning once about 3 minutes total; remove and keep warm. Meanwhile cook bacon in another skillet over medium heat until crisp; remove and crumble. Pour off all but 2 teaspoons of the bacon drippings add shallots and garlic and saute 2 minutes; add in broth and bring to a boil. Season with remaining 1/8 teaspoon of salt and add watercress to pan. Barely wilt watercress about 30 seconds. To serve: Place 1 cup watercress on each of 4 serving plates along with about 4 scallops; garnish with bacon.
|
sea scallops kosher salt sugar fresh ground black pepper shallot garlic cloves chicken broth watercress
|
154,404 |
The Best Rice
|
Make Spanish Rice as directed on package. Brown ground beef until done. Melt down Velveeta adding enough milk to thin out but be careful not to add to much. Add Rice beef sour cream and Velveeta together. Enjoy! It is also really good if you use less sour cream and add salsa.
|
Spanish rice Velveeta cheese milk ground beef sour cream
|
383,724 |
Orange Blossom
|
Fill cocktail shaker with ice. Add all ingredients and shake well. Pour into highball or Martini glass and serve immediately.
|
ermouth
|
487,365 |
American Kitchen Classic Oatmeal Raisin Cookies
|
Preheat oven to 350 degrees F. Grease 3 baking sheets. Combine flour baking powder and salt in a medium bowl. Place the brown sugar and butter in a large bowl. Beat with an electric mixer set on high speed until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture with a wooden spoon until thoroughly combined. Stir in the oats and raisins until blended. Drop the dough by rounded spoonfuls 1 1/2 inches apart on the prepared baking sheets. Flatten the dough slightly with a fork. Bake until golden brown about 12 minutes. Cool on the baking sheets for 2 minutes then transfer to wire racks. Serve warm or at room temperature. Once baked cookies will keep for 4-5 days in an airtight container.
|
all-purpose flour baking powder salt light brown sugar butter eggs vanilla extract rolled oats quick-cooking oats white chocolate chips
|
303,068 |
White Bean Garlic Dip
|
Rinse and drain the beans. Place all ingerdients into a food processor and process on high til creamy. Add more olive oil if desired to reach favored consistency. Serve with pita chips or tortilla chips.
|
cannellini beans olive oil lemon juice garlic cloves fresh parsley salt
|
161,937 |
Tropical Island Chicken
|
Preheat oven to 400*. Spray a 9x13 inch baking dish with cooking spray. Arrange chicken pieces on prepared baking dish. In a small bowl mix together ginger paprika onion powder and garlic salt. Add the Worcestershire sauce and mix well. Divide this mixture and brush half over the chicken pieces. Bake for 15 minutes. Turn chicken pieces and baste with remaining half of Worcestershire sauce mixture; bake for an additional 15 minutes. In a medium bowl combine ketchup soy sauce pineapple and brown sugar. Carefully spoon the pineapple mixture over baked chicken. Bake an additional 30 minutes. Serve hot.
|
chicken thighs chicken legs ginger paprika onion powder Worcestershire sauce ketchup soy sauce brown sugar
|
473,143 |
Vegan Sweet Potato, Chickpea and Kale Stew
|
Heat the beans broth and bay leaf in a sauce pan over medium heat. Heat the oil over medium heat in a dutch oven or wok. Briefly sauté the garlic ginger and mustard seed. Add the sweet potato and celery - sauté about 5 minutes. Add all the crushed seeds the turmeric paprika and dried chili. Stir through. Add the kale and cook until wilted. Finally add in the beans their liquid and the coconut milk. Stir through and allow to simmer about 10 minutes or until all the veggies are very soft. Stir in the soy sauce and serve.
|
chickpeas vegetable broth bay leaf olive oil garlic cloves gingerroot mustard seeds sweet potato celery cumin seed fennel seed fenugreek seeds turmeric paprika kale coconut milk soy sauce
|
133,039 |
Rolo Cookies
|
Beat butter til creamy. Gradually add sugars beat well. Add eggs and vanilla beat well. Combine flour baking soda and cocoa. Gradually add to butter mixture beating well. Stir in ½ cup nuts (optional). Cover and chill at least 2 hours. Preheat oven to 375°F. Combine remaining ½ cup nuts with the 1 tablespoons sugar. Divide dough into 4 parts. Work with one part at a time leaving the rest in the fridge. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate-covered caramel. Roll into ball. Dip one side into sugar. Place sugar-side up 2 inches apart on baking sheets. Bake for 8 minutes. Let cool one minute. Remove to wire rack and cool completely.
|
butter white sugar brown sugar eggs vanilla extract all-purpose flour baking soda walnuts white sugar
|
375,791 |
Linguine With Scallops and Lemon Cream
|
Cook pasta according to directions. While pasta is cooking heat oil in a medium saute pan. Season scallops with salt and pepper. When oil is hot add the scallops and sear for 3 minutes on each side until golden brown and opaque. Remove scallops from pan. To the same pan add the garlic and saute fo r 2 minutes. Add the wine and bring to a boil. Reduce heat and simmer uncovered until liquid is reduced by half. Add the cream lemon juice and saffron. Simmer uncovered until liquid is reduced by half and slightly thickened. Season with salt and pepper. Stir in drained cooked pasta and toss well to mix. Top with scallops and parsley if using.
|
linguine olive oil scallops garlic white wine heavy cream saffron thread parsley
|
456,437 |
Warm Wild Rice Salad With Dried Fruit and Nuts
|
Soak wild rice in a bowl of water overnight. Rinse and place rice in a medium-sized pot with water or broth. Bring to a boil over high heat. Reduce heat to low cover and simmer for 45 minutes or until liquid is absorbed. Remove from heat and set aside. In a large bowl combine remaining ingredients. Add rice and toss to coat. Serve immediately or let cool and refrigerate for up to 3 days. From recipe creator - If making ahead reheat rice salad on the stove top or bake at 350 degrees F. in a covered casserole dish for 20 minutes. (untried by me as of yet). *Cook’s note: For best results soak dried fruit in hot water or warm juice for 15 minutes or more to rehydrate slightly and give the fruit a juicier chewy texture.
|
wild rice water vegetable broth celery garlic cloves olive oil lemon zest dried currant walnuts parsley
|
137,437 |
Scandinavian Butter Cookies
|
Preheat oven to 350. Mix all ingredients together at once. Form into balls. Press down with glass dipped in sugar and top with nuts or candied cherry or dip balls in crushed nuts and press cherry into top. Bake at 350 degrees for 10-12 minutes.
|
butter sugar cream cheese flour
|
334,425 |
Olive Focaccia
|
Slice off half of one bread loaf and reserve for later use. In a lightly oiled 9x13 inch baking dish stretch out remaining dough to cover bottom of pan evenly. Cover with a clean cloth and let rise until double about 1 hour. Preheat oven to 375. With fingers poke holes all over risen bread dough. Sprinkle with 2 tablespoons olive oil. Let rise for 20 minutes longer. Meanwhile in a small frying pan heat remaining oil over medium heat. Add onion and cook until golden 2-3 minutes. Add sun dried tomatoes and cook 1-2 minutes longer. To assemble focaccia spread onion mixture evenly over surface of dough. Lightly press in olives to form a decorative pattern. Sprinkle with thyme leaves. Bake 25-30 minutes until focaccia is puffy and brown. Serve hot or warm.
|
olive oil onion sun-dried tomato black olives dried thyme
|
457,317 |
Corn Bread Topped Tuna
|
In a large saucepan bring soup and milk to a boil then add salmon and peas. Pour into a greased shallow 2 1/2 quart baking dish. Prepare corn bread batter according to package directions. Stir in remaining ingredients and spoon over salmon mixture. Bake uncovered at 400 degrees for 30-35 minutes or until a toothpick inserted in the cornbread comes out clean.
|
milk salmon diced green chilies green pepper onion celery seed dried thyme
|
530,072 |
Keto Slow Cooker Chicken Bacon Chowder
|
Heat slow cooker on low setting. To slow cooker add garlic shallot leek celery mushrooms onions 2 tbsp butter 1 cup chicken stock sea salt and black pepper. Cover and cook vegetables on low for 1 hour. Complete this next step while the vegetables are cooking – In a large skillet over medium-high heat pan-sear the chicken breasts in the remaining 2 tbsp butter until they are browned on both sides. – About 5 minutes each side. (Chicken will not be fully cooked during this stage.) (Cook bacon as well). Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula scrape up any bits of chicken that may be stuck to the pan. Add chicken stock to slow cooker. Add heavy cream cream cheese garlic powder and thyme to the slow cooker. Stir until well combined and there are no longer any visible chunks of cream cheese. 4. Once the chicken has cooled cut it into cubes and add it to the slow cooker along with bacon. Stir until all ingredients are well combined. Cover and let cook for 6-8 hours.
|
garlic cloves shallot leek celery ribs cremini mushrooms sweet onion butter chicken broth chicken breast cream cheese heavy cream bacon sea salt black pepper garlic powder dried thyme
|
268,448 |
Czech Sauerkraut Soup
|
Put the onions into the saucepan with the little bit of oil and cook over low heat until lightly yellowed do not brown. Add water and potatoes with salt and caraway seed. Let it cook for few minutes then add sauerkraut and polish kielbasa. Let it cook for at least 20 minutes or until potatoes are soft. Then add some sour cream pepper and vinegar if needed.
|
sauerkraut potatoes onion caraway seed salt pepper sour cream Polish kielbasa vinegar
|
92,678 |
Braised Pork Chops
|
Preheat oven to 325-degrees F. Seaon the pork chops with salt and pepper dip them in flour and shake off excess flour. Melt the butter and oil in a heavy frying pan over medium heat. Add chops and saute for 2-3 minutes per side until golden. Transfer chops to a 9 x 13- inch baking dish or other baking dish that is large enough to hold chops in one layer. After browning chops discard all but 2 tablespoons of the fat and cook the sliced onions and garlic in the pan until they color lightly. Remove pan from heat and add the vinegar to pan. Pour drippings and onions over chops. Crumble in the bay leaf over all and heat on top of the stove until casserole bubbles. Cover tightly with lid or tin foil and place in oven. After 10 minutes baste chops with juices. After another ten minutes turn chops over. Cook for a total of 30 minutes before removing from oven. Tip baking dish and skim fat from pan and discard. Place casserole on top of stove and add cream to pan. Bring to a boil over high heat and simmer until reduced by half. Remove from heat. Stir in the mustard and lemon juice. Sprinkle with chives and/or parsley (if using).
|
salt pepper flour butter margarine onions garlic white wine vinegar bay leaf heavy cream Dijon mustard lemon juice chives parsley
|
341,680 |
Laura's Crumb-Topped Macaroni and Cheese
|
Bring a large pot of salted water to a boil. Cook pasta for 8 minutes; pasta will be slightly undercooked. Drain rinsed with cold water and drain again. Pulse bread in food processr until coarse crumbs form (about 2 3/4 cups). Heat oil in a large sauté pan over medium-high heat. Add pancetta and cook stirring occasionally until lightly browned and crisp 9-10 minutes. Remove pancetta with a slotted spoon and drain on paper towels. Reserve 1 1/2 tablespoons pancetta drippings in pan. Melt 4 tablespoons butter over medium-high heat with drippings. Add breadcrumbs and cook stirring to coat until they are light gold and beginning to crisp about 8 minutes. Transfer to a plate. Heat milk in a small saucepan over medium-low heat until steaming (Do not let milk come to a boil) Melt remaining 6 tablespoons butter in a medium saucepan over medium heat. Add flour to butter whisking until smooth. Add milk slowly whisking constantly until combined. Reduce heat to low and cook stirring occasionally with a wooden spoon until thickened about 15 minutes. Remove from heat. Add cheeses and stir until melted. Stir in reserved pancetta nutmeg and 1/2 teaspoons salt. Season with pepper. Preheat oven to 350°F Place pasta in a 9-inch round baking dish that's 3-inches deep. Stir in cheese sauce 1 cup at a time mixing well after each addition. Spread bread crumbs on top. Pace dish on a rimmed baking sheet and bake until crumbs are deep golden brown and sauce is bubbling about 20 minutes. Serve hot.
|
cavatappi pasta extra virgin olive oil pancetta unsalted butter flour flour mozzarella cheese white cheddar cheese gruyere cheese Fontina cheese nutmeg fresh ground pepper
|
372,812 |
Jamaican Pepper Pot Soup
|
Wash the callaloo then chop finely boil in water with the corned beef until beef is tender usually about 2 hours. Add the coconut milk yam okras scallion hot peppers and black pepper add additional water if necessary simmer for 30 min and your soup should be ready to serve.
|
spinach fresh okra water shin beef water coconut milk scallion scotch bonnet pepper black pepper
|
164,124 |
Strawberry Sippin' Soda
|
In a blender place strawberries and lemonade. Cover and process on high until smooth about 1 minute. Pour mixture into tall glass. Add soda and with long spoon stir gently. Serve immediately.
|
trawberry
|
237,166 |
Powdered Sugar Rose Icing
|
With electric beater mix sugar and rosewater If needed add milk to make icing spread able.
|
powdered sugar rose water milk
|
352,954 |
Chocolate Kahlua & Pecan Cookies
|
Preheat oven to 375 degrees. In an electric stand mixer bowl combine butter and sugar; cream together on high speed. Add eggs one at a time until incorporated and kahlua; beat till smooth. In a separate bowl combine flour salt baking soda and cocoa. Add to butter mixture and mix to incorporate. Stir in nuts and chocolate chips. drop about a tbsp of dough onto a parchment-lined baking sheet. Bake for 10 mins rotating half way through or until the edges are lightly browned. Place on a wire rack to cool.
|
unsalted butter brown sugar eggs Kahlua all-purpose flour salt baking soda pecans
|
514,375 |
Yummy Cherry Bars
|
Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil extending the foil over the edges of the pan; set aside. In a large bowl stir together flour oats brown sugar pecans lemon peel and baking soda. Stir in applesauce and oil; mix well. If necessary knead by hand to combine. Measure 1 cup of the oat mixture; set aside. Press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 20 minutes. Carefully spread the preserves evenly over the hot crust. Sprinkle with the reserved oat mixture; pat gently into preserves. Bake about 30 minutes more or until top is lightly browned. Cool in pan on a wire rack. Using the edges of the foil lift the uncut bars out of the pan. Cut into bars.
|
all-purpose flour brown sugar pecans walnuts lemon peel baking soda applesauce canola oil
|
111,273 |
Hamantaschen With Yeast Dough
|
Starter: Place the milk in a large mixing bowl and mix with the water yeast sugar and flour to make a sloppy batter. Cover and allow to stand for 20- 30 minutes. Dough: Stir the sponge and add it to the sugar melted butter vanilla eggs salt and enough flour to make a soft kneadable dough. Knead for 5 to 8 minutes until smooth. Cover well with greased plastic wrap and let rise until doubled. At this stage you can also refrigerate until the next day but allow dough to reach room temperature before proceeding. Divide the dough in half. Work with one piece leaving the rest of the dough covered with a tea towel. Roll the dough out to about 1/4 inch thick. Cut out 3 inch circles with a cookie cutter or glass. Brush the circles with egg wash. Put tablespoon of desired filling in each. Bring 3 edges together to form triangles. Brush the filled hamantaschen with additional egg eash and sprinkle lightly with sugar if desired. Repeat with remaining dough. 15 minutes before baking preheat the oven to 350°F Line 1 or 2 baking trays with parchment paper. Place the hamantashcen on the trays. Cover lightly with a tea towel and let them rise 15 to 25 minute. Bake 18 to 20 minutes until medium golden. Cool on the baking sheets.
|
milk warm water dry yeast sugar all-purpose flour sugar butter vanilla extract eggs salt all-purpose flour egg milk water
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290,478 |
Stunning Mango Kulfi Cake
|
Make the cake: Set an oven rack in the middle position. Heat the oven to 350? F. Spray the bottoms of two 9-inch round cake pans with nonstick cooking spray or lightly butter them. Line the bottoms with parchment rounds. Spray or butter the paper rounds and dust the pans with 1 tablespoon of flour each. Invert the pans and bang them out over the sink to remove excess flour. Make your mango reduction by simmering the cup of Alphonso mango puree for about 25 minutes until it is reduced by ¼ of its original volume. when reduced remove from heat allow to cool then chill while you make the cake. Using a fork mix the milk egg whites orange flower water and vanilla extract in a bowl until well combined. Add the flour sugar baking powder salt and cardamom to the bowl of a stand mixer or a large mixing bowl. Using your thumb and forefinger crush the saffron threads over the bowl. Using the paddle attachment (if using a stand mixer) blend the dry ingredients at low speed for about 5 seconds. Add the butter and beat at low speed until the mixture resembles moist crumbs about 1 ½ minutes. Add all but ½ cup of the wet ingredients and mix at medium speed (6 on a stand mixer or high speed with a handheld mixer) for 1 ½ minutes. Add the remaining mixture and beat for another 30 seconds. Scrape down the sides of the bowl and beat for another 20 seconds. Divide the batter between the two pans and spread it out to the walls and smooth out the tops. Bang the pans against the counter a few times to even out the batter. Arrange the pans on the oven rack so that there is at least 3 inches of space around each pan (this allows for proper air circulation and even baking). Bake for 23-25 minutes; a toothpick should come out clean. Let the cakes cool in the pans for 5 minutes then invert them onto a plate and then onto a cooling rack. Let the cakes cool completely before frosting. After the cakes are done spread the pistachios on a baking sheet and bake them at 350? F for 3-4 minutes to lightly toast them. When the nuts are cool place them in a plastic bag and lightly crush them. Reserve 2 tablespoons of the crushed nuts for the top of the cake. (Optional: toss them with a small amount of green luster dust.). Make the frosting: Bring 2 inches of water to a boil in large pot. Reduce the heat so that the water is simmering. Put the egg whites and sugar in the bowl of a standing mixer. Place this bowl on top of the pot of simmering water. Whisk the mixture for 1 ½ - 2 minutes – it will turn frothy and then white. (This is done to heat the egg whites and kill any bacteria that may be present and to dissolve the sugar.). Transfer the bowl to a standing mixer. Using the whisk attachment mix on high speed (10) until the whites are thick and glossy and the bowl is cool – this will take about 8 minutes. Add the butter one piece at a time waiting a few seconds between each addition. (The frosting may appear curdled when you have added about 2 sticks of butter but ignore that and just keep adding the butter – it will get smooth again.). Add the mango reduction and beat until fully incorporated. Reserve ½ cup of frosting in a piping bag. Assemble the cake: Using a serrated knife or cake trimmer level the tops of the cakes. (This recipe produced a pretty flat cake – very little doming – so I didn’t have to cut too much off.). Place one cake cut side down (bottom facing up) on a cake platter or serving plate. (Before doing this put 3\" x 2\" strips of foil or waxed paper around the edge of the plate then put the cake on top – this will keep your serving plate clean.). Spread ¾ cup of the frosting on the cake and spread it out evenly. Sprinkle the crushed pistachios onto the frosting. Place the second cake cut side down on top of the frosted layer. Spread about ½ cup of frosting on top and spread it out in a very thin layer along the top and sides of the cake using more if necessary. (This is called the crumb coat – it traps any crumbs that come loose from the cake so that the final layer of frosting is clean.). Refrigerate the cake until the frosting is hard about 30-40 minutes. Spread the remaining frosting on the top and sides of the cake to form a smooth even layer. Using the reserved frosting pipe stars onto the border of the cake. (On the first cake make just one row of large stars using. On the second cake make three rows. Sprinkle the reserved pistachios in a circle in the center of the cake. (Optional: sprinkle gold luster dust between the nuts and the border.).
|
orange flower water vanilla extract cake flour flour granulated sugar baking powder table salt cardamom saffron thread unsalted butter pistachios sugar butter mango puree
|
382,917 |
Parmesan Hamburger Spaghetti
|
Boil spaghetti as directed on package. While spaghetti cooks cook ground beef until no longer pink (season it as you like salt pepper garlic I usually cook ground beef in water to help reduce the fat). Drain ground beef once cooked. Once spaghetti is tender drain and return to pan. Add ground beef and butter to the spaghetti and stir till butter is completely melted add parrmesan cheese and mixed together. Cook vegetables as desired. You can mix them in or eat them on side.
|
lean ground beef parmesan cheese butter margarine
|
459,571 |
100% Whole Wheat Zucchini Herb Bread
|
easure all ingredients into the bread machine pan in the order suggested by the manufacturer. Set machine on Normal or Basic Loaf setting.
|
water honey zucchini fresh basil sesame seeds whole wheat flour vital wheat gluten salt active dry yeast
|
71,763 |
Butter Mushroom Cottage Cheese and Sprouted Green Gram Salad
|
Heat ghee in a pan. Add onions and fry till golden brown. Add tomatoes and cook till soft. Put this in a mixture. Add the ginger and garlic pastes; blend well and keep aside. Soak the nuts in water for 15 minutes and then drain. Grind to a fine paste. Now heat a pan and once its hot shallow fry the onion and tomato paste. Add the turmeric and red chilli powders orange colour yoghurt and milk. Bring to a boil. Add salt nuts and the other powdered masalas. Add mushrooms and the cottage cheese. Cook till soft. Add cornflour mixed with a little water and bring to a boil. Remove from heat. Garnish with coriander leaves onion rings and sliced carrots. To prepare the salad boil one cup of sprouted green gram with 2 green chillies. After it gets cooled mix with a cup of beaten yoghurt to which you have to add salt to taste. Fry cumin and asafoetida powder in a little ghee. Add it to the above mixture. Garnish with tomato slices and coriander leaves.
|
cottage cheese mushrooms onions tomatoes ginger garlic cloves cashews groundnuts cumin seed cinnamon ground cloves dried fenugreek leaves green cardamoms cornflour butter ghee red chili powder turmeric powder milk yoghurt salt
|
521,500 |
Honey Butterflake Rolls
|
Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 12x20-inch rectangle. Cover with plastic wrap and let rest 20 minutes. In a small bowl combine butter honey and salt. Stir until well combined. Remove wrap from dough and brush with half of the butter mixture. With a pizza cutter cut dough lengthwise into sixths and widthwise into twelfths. Make stacks of 6 squares and place each stack on end in a sprayed muffin cup. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and brush with remaining butter mixture. Bake at 375°F 10-15 minutes or until golden brown.
|
butter honey salt
|
534,864 |
Instant Pot Beef Tips
|
Select saute setting and adjust for high heat in a 6-qt. electric pressure cooker. Heat 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches adding oil as needed. Transfer meat to a bowl. Add wine or broth and balsamic to cooker stirring to loosen browned bits. Return beef to cooker on Sauté; add mushrooms and onion and stir together a few minutes; add broth and Worcestershire sauce. Lock lid; make sure vent is closed. Select Pressure setting; adjust pressure to high and set time for 15 minutes. When finished cooking quick-release pressure according to manufacturer's directions. Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened 1-2 minutes. Serve with mashed potatoes. Yield: 4 servings.
|
olive oil salt pepper dry red wine beef broth portabella mushroom onion beef broth Worcestershire sauce cornstarch cold water
|
369,090 |
Tofu Tortilla Soup
|
Sauté onion garlic jalapeño and green pepper with olive oil in a large pot until soft. Add all the rest of the ingredients except tofu to the large pot and bring to a simmer for one hour. Add grilled tofu (cut into strips) to pot and simmer for two minutes. Serve topped with cheese and tortilla if desired.
|
olive oil onion minced garlic cloves green pepper frozen corn dry white wine water cumin chili powder cayenne pepper vegetable broth diced tomatoes tomato sauce monterey jack cheese corn tortilla chips
|
36,237 |
Basic Pasta With Semolina (Eggless Pasta)
|
Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add water a little at a time stirring with your hands until a dough is formed. You may need more or less water depending on the humidity in your kitchen. Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic. Cover and let stand for 10 minutes at room temperature before using.
|
semolina flour all-purpose flour water
|
505,953 |
Old-Fashioned Ice Cream Sundae Cake
|
Grease and lightly flour two 9 x 1-1/2-inch round baking pans. In a medium bowl combine flour baking powder and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Alternately add flour mixture and milk beating on low to medium speed after each addition just until combined. Thoroughly wash beaters. In another large mixing bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight). Gently fold egg whites into beaten flour mixture. Pour batter into prepared pans. Bake in a 350°F oven for 25 to 30 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks. Slice each cake layer in half horizontally with a long-bladed serrated knife. Place a 9-inch spring-form pan in a 15 x 10 x 1-inch baking pan. Place one layer of cake in the spring-form pan. Gently stir together chocolate ice cream and banana; spread over cake in pan. (It is okay if some ice cream runs down sides of cake.) Cover and freeze 30 minutes. Top with a second cake layer. Gently stir together vanilla ice cream and pineapple; spread atop second cake layer. Cover and freeze 30 minutes. Top with a third cake layer. Gently stir together strawberry ice cream and strawberries; spread atop third cake layer. Top with remaining cake layer. (Cake layer will rise above the top of spring-form pan.) Cover and freeze for 12 to 24 hours. To serve remove cake from freezer. Remove from spring-form pan and place on a serving platter. Frost top and sides with dessert topping. Sprinkle with coconut and top with maraschino cherries. Let stand 20 minutes before serving. Cut into wedges. Store any remaining cake covered in the freezer. NOTE. To soften ice cream: Place ice cream in a large bowl. Let stand 5 minutes; stir with a wooden spoon until just softened and spreadable but not melted. Prep time includes freezing time.
|
all-purpose flour baking powder salt shortening sugar vanilla chocolate ice cream firm banana vanilla ice cream pineapple strawberry ice cream strawberry maraschino cherries
|
457,981 |
Baked Vegetable Beef Stew
|
In a large resealable plastic bag combine beef vegetables soup mix and seasonings seal bag and shake to coat evenly. Transfer to a 13x9 baking dish and coat with cooking spray and pour water over beef mixture. (pan will be very full). Cover and bake 325 degrees for 1 hour 30 minutes. Stir in tomatoes and bake uncovered fpr 30-40 minutes or until beef and vegetables are tender stirring after 25 minutes.
|
sirloin tip roast potatoes celery ribs sweet potatoes carrots onion dried basil salt pepper water stewed tomatoes
|
56,432 |
Charlie's Dip
|
Mix first 6 ingredients together and place in an oven proof casserole dish. Sprinkle cheese on top and bake for 15 to 20 minutes at 350. Serve hot over chips this isn't very good cold.
|
cream cheese sour cream Tabasco sauce salt green onion monterey jack cheese cheddar cheese tortillas
|
448,551 |
Soup Vatapá
|
1.Place the onion dried shrimp garlic and chilies in a food processor or blender and puree well. Add a little water if necessary. 2.Heat the oil in a large saucepan over medium heat. Add the onion-shrimp mixture and sauté until cooked through about 5-7 minutes. 3.Stir in the stock or water and whisk in the peanut or cashew butter until smooth. Then stir in the breadcrumbs salt and pepper. Bring to a boil then reduce heat to medium-low and simmer for 5-8 minutes to meld the flavors. 4.Stir in the shrimp and coconut milk and simmer another 5-6 minutes or until shrimp is almost cooked through. 5.Remove from heat stir in the dendê oil and serve. •Vatapá de Galinha: substitute 1 1/2 pounds of cooked shredded chicken for the shrimp. •Vatapá de Peixe: substitute 1 1/2 pounds of firm white-fleshed fish cut into chunks for the shrimp. •If you can't find dried shrimp you can puree about 1 cup of fresh raw shrimp in a blender and substitute it for the dried. •A truly authentic dish would use dendê or palm oil which gives the dish a bright yellow-orange tint. But dendê can be hard to find outside Brazil. Try adding 1 1/2 teaspoons of turmeric to the onion-shrimp paste instead. •Some recipes call for the addition of 1 tablespoon of fresh minced ginger. Others for 1-2 cups of chopped tomatoes. •The breadcrumbs act as a thickener for the vatapá. Some recipes use cornmeal instead. Others thicken it like a gravy with flour.
|
onion garlic cloves chili pepper water shrimp coconut milk
|
95,562 |
Janet's Chili Dip
|
Preheat oven to 350°F. Mix the cream cheese and refried beans together well and spread with a spatula into a 9X13 baking pan. Spread the 2 cans of chili over the bean mixture. Pour the jar of salsa over the chili. Sprinkle the diced green chilies over the salsa. Sprinkle the onions over the green chilies. Sprinkle both cheeses over the onions. Bake in oven for 30 minutes or until cheese is bubbly. NOTE: Janet uses the microwave for 15 minutes or until the cheese is just melted. I used the oven.
|
cream cheese scallion diced green chilies salsa monterey jack cheese mild cheddar cheese
|
208,687 |
Au Gratin Chicken Bake
|
Combine the chicken soup water chestnuts spaghetti 1/2 cheese milk and pimentos. Mix lightly. Spoon into 1-1/2 quart casserole dish. Bake at 350°F for 45 minutes. Top with remaining cheese and continue baking until cheese melts.
|
water chestnuts spaghetti cheddar cheese milk chopped pimiento
|
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