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25,059 |
Chipotle Cornbread
|
Preheat oven to 450° allowing the cast iron skillet to heat up with it. In the mixing bowl combine the cornmeal flour sugar salt and baking powder. Fold in the egg buttermilk milk oil and chipotles. Spray cooking spray on cast iron skillet and pour in the batter. Bake for 25 minutes. When cornbread is taken out of the oven immediately run a knife around the edges and flip the skillet over onto a plate. Serve with butter.
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yellow cornmeal all-purpose flour sugar salt baking powder egg buttermilk sweet milk chipotle chiles
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73,076 |
Bombay Lamb With Lentils and Banana Raita
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Combine the spices and oil in a large bowl and add the lamb mix well. Cover and refrigerate for about 3 hours or overnight. Combine the lentils stock and garlic in a medium pan bring to the boil and simmer uncovered for about 10 minutes until the lentils are tender. Cook the lamb in batches in a large heated oiled pan until browned both sides and cooked to your liking. Banana Raita: Melt butter and sugar in a medium pan and cook the banana slices until browned lightly and soft. Combine the bananas with the yogurt in a medium bowl. Serve lamb and lentils with the banana raita.
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ground cumin ground turmeric ground ginger ground cinnamon lamb loin chops red lentil garlic cloves butter brown sugar bananas yogurt
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184,515 |
Winter Solstice Soup
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Sauté onions in the butter in a large soup pot. Add carrots potatoes water salt parsley thyme and bay leaf. Reduce heat to low and simmer for 30 minutes. Discard the bay leaf. Puree soup in a blender in small batches or with a stick blender. Return to the pot. Stir in milk. Season with salt and pepper to taste.
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butter onions carrots potatoes milk water salt dried parsley thyme bay leaf
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411,423 |
Split Pea Soup With Turkey Sausage
|
Begin sauteeing sausage in little bit of oil until browned over medium high heat. Add onion carrot celery potatoes and garlic. Cook about 5 minutes or until ingredients begin to soften. Combine split peas water and broth and bring to boil. Simmer covered for 1 1/2 hours. Uncover and cook for about 30 minutes or until soup slightly thickens.
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turkey sausage onion carrot celery rib garlic cloves salt pepper water chicken broth red pepper flakes
|
279,976 |
Bacon Chocolate Chip Cookies
|
Preheat oven to 350 degrees fahrenheit. Beat together the butter sugars flavoring and eggs until creamy. In another bowl sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together. Dough will be slightly soft. If you want a cakier cookie add another half cup of flour. Add in chocolate chips and bacon bits. Stir until well integrated. Place dough on a sheet of waxed paper and refrigerate at least an hour. Remove dough from fridge pinch off 1 1/2 inch pieces of dough and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center. Bake cookies for about 10 minutes or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack.
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butter brown sugar granulated sugar hazelnut extract vanilla extract egg flour baking soda salt white chocolate chips
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374,185 |
Blueberry Brunch Bake
|
Spray a 8x8 pan with nonstick cooking spray. In a medium bowl add bread cubes cream cheese blueberries (and pecans if using). Beat eggs half-and-half vanilla and zest in a medium bowl until blended. Pour over bread mixture coating well. Gently fold so as not to break up the blueberries much. Gently pour mixture into the 8x8 pan and sprinkle with a bit of nutmeg. Cover tightly with foil. (You can bake now or refrigerate for up to 24 hours Just bring to room temperature before baking). Preheat oven to 350°F Bake covered for 25 minutes. Uncover and bake an additional 25 minutes more or until top is puffed and center is set. Serve with blueberry syrup and a dollop of Cool Whip.
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reduced-fat cream cheese fresh blueberries pecans eggs vanilla extract orange zest nutmeg Maple-Blueberry Syrup Cool Whip Lite
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134,242 |
Beurek With Parsley-Cheese Filling
|
Combine dough ingredients in bread machine according to manufacturers directions. Process on dough cycle. While dough is rising combine the cheeses by mashing the cream cheese well with a fork or potato masher and mixing in the other cheeses. Stir in the rest of the filling ingredients. When dough is finished rising divide it into 8 pieces. Roll the pices of dough into smooth balls place them on a lightly floured board and cover for 15 minutes. Preheat oven to 375°F. Roll out each ball of dough into a circle about 7 inches in diameter. Place a generous 1/3 cup of cheese filling on the lower half of each circle. Moisten the lower edge of the dough with water. Fold the upper half down over the filling and press the edges together with a wet fork to seal. Arrange the beureks on a buttered baking sheet so that their edges do not overlap. Seal any holes by pinching the dough together. Beat the egg with a tablespoon of water and brush it on the pastries to give them a nice glaze. Sprinkle the beureks with sesame seeds or chopped chives if you like. Bake the beureks for 15-20 minutes until golden brown with slightly crisp edges. Serve hot.
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warm water dry yeast honey butter salt flour cream cheese muenster cheese mozzarella cheese feta eggs garlic cloves fresh parsley fresh basil fresh ground black pepper egg sesame seeds chives
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191,794 |
Asparagus and Avocado Wraps
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In a medium saucepan over high heat bring 2 inches watger to a boil. Place the asparagus in a steamer basket cover and steam until just tender 6-8 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking. Drain thoroughly. In a small bowl mash the avocado lime juice and garlic into a coarse puree. In another small bowl stir together the rice and yogurt to mix well. Heat a dry large frying pan (not one with a nonstick surface)over medium heat. One at a time heat the tortillas in the hot pan until softened about 20 seconds per side. Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture asparagus cilantro and onion. Fold in both sides and the bottom of each tortilla up over the filling then roll to close. If made in advance cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving. To serve cut each wrap in half crosswise.
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asparagus avocado lime juice garlic clove plain nonfat yogurt whole wheat tortillas cilantro leaf red onions
|
218,661 |
Creepy Crawler Ice Ring
|
Arrange gummy worms in bottom of 5-cup ring mold; fill mold with thirst quencher beverage. Freeze until solid 8 hours or overnight.
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aracter(0
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243,166 |
California Fudge Cake
|
In a very large bowl cream butter with sugar. Beat in eggs then chocolate and vanilla. Beat in milk. In another bowl stir together flour baking powder and salt. Beat into chocolate mixture and then stir in dates and pecans. Turn batter into a greased and floured 9 X 13-inch baking pan. Bake cake in a 350F oven about 1 hour and 20 minutes or until cake tests done with a toothpick. Transfer to a rack to cool.
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butter sugar eggs vanilla milk flour baking powder salt dates flour pecans
|
344,157 |
Corn Relish Dip
|
add both ingredients and chill in the fridge. serve with your favourite crackers.
|
hiladelphia Cream Cheese
|
481,432 |
Chocolate Pecan Pie
|
Preheat oven to 350. Sprinkle the chocolate chips over the bottom of the uncooked pie shell and set aside. In a separate bowl mix the melted butter sugar and flour until well mixed; add eggs one at a time and mix well. Add the vanilla and pecans mix and pour evenly into pie shell on top of the chocolate chips. Bake for 50 to 60 minutes or until set. Let cool completely.
|
chocolate chips butter sugar flour eggs pure vanilla extract pecans
|
104,501 |
Sari's Holiday Cake
|
mix all together with mixer. spray pan with pam. place in bundt pan. bake at 350 for 50 minutes. enjoy!
|
instant vanilla pudding eggs red wine ground nutmeg
|
110,175 |
Mushrooms in Spanish Sherry
|
Heat a skillet to medium-high and add the olive oil and butter being careful not to burn. Add the mushrooms and sautè for about 5 minutes. Gently stir to distribute the olive oil/butter evenly over the mushrooms.(It may be necessary to add a bit more olive oil at this point because the mushrooms tend to soak up the oil rather quickly.). Add minced garlic and cook another minute. Next add the cream sherry and cook down mushrooms until softened but not slimy; about 2-3 minutes. Season mushrooms with salt and pepper. Garnish with fresh parsley leaves. Serve as an appetizer a side dish or over pasta.
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cremini mushrooms fresh garlic clove butter extra virgin olive oil cream sherry salt fresh ground black pepper fresh Italian parsley
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354,901 |
Easy Potato Pancakes
|
Place the hashbrown potatoes in a strainer rinse with cold water until thawed. Drain thoroughly if needed sqeeze extra liquid out with your hands. Place drained potatoes in a large bowl. Add flour eggs butter water and salt onions and pepper add now and mix well. Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil flatten slightly. Fry on both sides until golden brown. Drain pancakes on paper towels.
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frozen hash browns all-purpose flour eggs margarine onion water salt
|
51,735 |
Oriental Grilled Chicken
|
In a medium bowl stir together mustard and soy sauce. Gradually add honey and stir well. Add lemon juice and ginger. Marinate chicken in refrigerator for at least 2 hours. Reserve a little of the marinade for brushing. Place marinated chicken in preheated grill for 30 minutes. Turn and brush reserved marinade on chicken. Grill for another 30 minutes or until done.
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prepared mustard soy sauce honey lemon juice ground ginger
|
68,355 |
Easy Swiss Chicken dinner
|
Cook Broccoli until almost tender. Place in a 13 x 9 baking dish which has been sprayed with cooking spray (such as Pam) Cover with chicken. Place slices of onions on chicken. Cover the chicken and onions with sliced Swiss cheese. Mix the soups with the wine and pour over the mixture in the pan. Sprinkle with Paprika. Bake at 350 degrees for 35 to 40 minutes.
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boneless skinless chicken breasts broccoli dry white wine swiss cheese onion paprika
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332,421 |
Sausage Balls
|
Mix cheese Bisquick and sausage together in a large bowl. Shape into small balls place on cookie sheet. Bake at 350 degrees for 15 minutes. May be frozen before or after baking.
|
cheddar cheese Bisquick pork sausage
|
74,671 |
Beer-Battered Fried Avocado Wedges
|
To make beer batter whisk together beer Tony's seasoning flour paprika and garlic until well blended. Let stand at least 2 hours. Peel avocados; cut each into 6 wedges. Dredge 6 wedges in reserved beer batter. Deep fry in hot oil (370 F) until golden about 3 minutes. Repeat with remaining wedges. Serve wedges with fav. salsa.
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lager beer ale all-purpose flour paprika garlic cloves salt salsa
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207,633 |
Roast New York Strip Loin With Garlic-Herb Crust
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With machine running drop garlic into processor; blend until finely chopped. Add sage thyme oil salt and pepper; process until paste forms. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.). Preheat oven to 450°F Place meat fat side up on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare about 35 minutes (or 140°F for medium about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
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garlic cloves fresh sage leaves fresh thyme leaves olive oil salt ground black pepper boneless beef roast
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171,130 |
Mashed Potato Salad
|
Peel potatoes and cut into chunks. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl. Mash potatoes with butter and salt and pepper to taste. I like to leave them a little chunky. Stir in the celery onion and pickles. Mix together the mayonnaise mustard and sour cream and stir into mashed potatoes mixing well. Serve warm or at room temperature.
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yukon gold potatoes butter mayonnaise prepared mustard sour cream celery red onion
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406,308 |
Cran-Cherry Apricot Chutney
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n a medium sauce pot combine water sugar cinnamon and vanilla extract. Bring to a rolling boil and whisk to disolve sugar. Add cranberries and teabag. Boil for 5 minutes add apricots and cherries and remove teabag. Turn heat to low reducing liquid to a semi-thick consistancy. It will thicken more as it cools so you dont want it too thick. Chill and serve.
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water granulated sugar cinnamon vanilla extract tea bag dried cherries pecans apricot raw cranberries
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467,867 |
Pot Roast and Egg Noodles
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Season the meat with salt and pepper. Heat oil in a large oven-proof pot over medium heat. Brown meat 3 minutes per side. Remove meat and set aside. Add garlic onions carrots celery to pot. Cook stirring until softened about 10 mn. Add broth wine tomato paste mushrooms bay leaves and thyme. Bring to a boil. Return meat to pot. Liquid should come about 2/3 the way up the sides of the roast. Slide covered pot into a 325 degree oven and let cook for 2 1/2 hours. Turn roast once and occasionally baste. Roast is done when very tender. When tender remove meat from pot and shred with fork. Discard fat bay leaves and thyme sprig. Stir shredded into sauce and keep warm. Serve over lightly buttered egg noodles.
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mushrooms salt pepper olive oil carrots onion celery garlic cloves beef broth red wine tomato paste bay leaves fresh thyme
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500,824 |
Lentil Kale Soup
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In a 3 quart pot bring the water and broth to a boil over medium-high heat. Add the lentils through the bay leaf return to a boil reduce heat and simmer uncovered 35 minutes. Add the remaining ingredients and simmer uncovered another 15 minutes.
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water chicken broth lentils onion celery carrot bay leaf fresh lemon juice ground black pepper salt
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171,514 |
Ktipiti (Feta & Hot Pepper Dip)
|
ust mix all of this together. Use the water sparingly just enough to get the right consistency for spreading. Mind you this is spicy.
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feta cheese bell pepper oregano water
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301,595 |
Cheesy, Chunky Bean Dip
|
Reserve 2 tablespoons cheese for the top. Heat all other ingredients until bubbly. Pour into 2 cup serving bowl and top with cheese. Serve with tortilla chips or quesadilla wedges.
|
water green chilies cheddar cheese
|
539,891 |
Alabama Fire Crackers
|
To a gallon zip-top bag add the olive oil onion powder garlic powder black pepper ranch dressing mix and red pepper flake. Close bag and knead or shake to combine ingredients. Place all the saltine crackers in the bag seal and turn bag over gently until crackers are coated with seasoning. Let sit in bag overnight. Preheat oven to 250°F and lay crackers out on a baking sheet. Bake until golden brown and oil has absorbed about 15 minutes.
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olive oil onion powder garlic powder fresh ground black pepper crushed red pepper flakes
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188,785 |
White Seafood Chowder
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Spray pan with cooking spray. Add onion and celery and cook til transparent. Mix seasonings and flour together whisk in clam juice add to onion and celery mixture cook for a minute or so. Add milk and undiluted soups to pan mix well. Cook about 20 minutes or until thickened. STIR OFTEN OR SouP WILL BURN! When soup has thickened add crab with juice and cleaned shrimp. Stir in cheese and heat until melted.
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celery onion cayenne pepper thyme marjoram flour frozen shrimp cheddar cheese milk
|
466,655 |
Scallops in Pesto
|
In a large frying pan heat the olive oil and sauté the carrot and garlic for just a minute or two. Add the green onion and tomato. Sauté until the tomato is soft. Keep heat on high and add the scallops. Sauté until just tender less than 5 minutes. Add the wine lemon juice pesto salt and pepper. Toss quickly and serve warm.
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carrot garlic clove olive oil green onion tomatoes scallops dry white wine lemon juice pesto sauce
|
479,378 |
(Another) Chocolate Cake
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Preheat the oven to 350°. Butter and flour two 8-inch round cake pans. Line the bottoms with parchment paper. In a medium bowl sift together the flour baking powder baking soda and salt; set aside. In a medium saucepan combine the sugar with the water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit stirring occasionally until melted and slightly cooled. Stir in the vanilla. Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes then invert onto a rack to cool completely. When completely cool frost with your favorite frosting preferably chocolate. (You will need about 3 1/2 cups of frosting.).
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all-purpose flour baking powder baking soda salt granulated sugar water unsalted butter vanilla extract eggs
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320,714 |
Giada's Sausage, Peppers, and Onions
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Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides about 7 to 10 minutes. Remove from the pan and drain. Keeping the pan over medium heat add the peppers onions salt and pepper and cook until golden brown about 5 minutes. Add the oregano basil and garlic and cook 2 more minutes. Add the tomato paste and stir. Add the Marsala wine tomatoes and chili flakes if using. Stir to combine scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer. Cut the sausages into 4 to 6 pieces each about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened about 20 minutes. Serve in bowls. Or if serving as a sandwich split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
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extra virgin olive oil red bell peppers yellow onions kosher salt fresh ground black pepper dried oregano fresh basil leaf garlic cloves tomato paste marsala wine diced tomatoes red pepper flakes
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541,379 |
Meg's Fresh Ginger Gingerbread
|
Preheat oven to 350°F Grease an 8x8 cake pan. This recipe uses 2 mixing bowls 1 large and 1 medium. Peel an grate your ginger if not using ginger paste. In the large mixing bowl create together the butter and brown sugar. Add molasses syrup egg and salt beating after each addition. Beat mixture on low speed until smooth. In a separate bowl mix the flour soda & spices. Mix half the dry mix into the sugar mixture. Beat until smooth Mix in 1/4 cup buttermilk. Beat until smooth. Add remaining flour then the remaining buttermilk beating after each addition. Use a large spoon to stir in the ginger. Mix until well incorporated. Pour into a well greased 8x8 cake pan and back 35 - 40 minutes or until the toothpick jabbed in the middle comes out clean.
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fresh ginger unsalted butter dark brown sugar dark corn syrup molasses egg salt all-purpose flour baking soda cinnamon ground cloves buttermilk
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205,493 |
Dave's Cajun Kielbasa
|
Chop the kielbasa in half lengthwise and then in 1/2\" pieces. Combine all ingredients except the peas in a medium pot adjusting the amount of water to the directions listed on your rice package. Cook uncovered on high until it comes to a boil. Then turn down to low and cook for 20 minutes or per your rice package directions. Remove from heat and add frozen peas. Mix peas in by fluffing rice with a large fork. Replace lid and let sit for a few minutes until the peas are just warm.
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turkey kielbasa white rice cold water kosher salt olive oil
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134,793 |
Honey Spice Cake
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Heat oven to 325°F. Grease and flour bundt pan. Mix hot water with instant coffee; set aside. In a large mixing bowl mix honey sugar oil and eggs until very light and fluffy. Add all remaining ingredients including the coffee mixture; mix well. Spoon batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in the center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely. If desired drizzled with glaze of your choice.
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hot water instant coffee honey sugar eggs all-purpose flour baking powder baking soda salt ground cloves allspice
|
54,312 |
Moist Banana Bread
|
Preheat oven to 325 degrees. Spray one 9 X 5 inch loaf pan with non-stick cooking spray. Blend together the eggs buttermilk oil and bananas. Sift together the sugar flour baking soda and salt. Add to banana mixture. Stir in nuts. Mix well. Pour into prepared loaf pan. Bake 1 hour and 20 minutes or until a cake tester inserted in center comes out clean.
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eggs buttermilk banana white sugar all-purpose flour baking soda salt
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113,344 |
Waffles
|
Beat egg whites until stiff peaks form. Mix all other ingredients and fold in egg whites.
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flour baking powder morton lite salt unsweetened applesauce 1% low-fat milk
|
244,502 |
Crock Pot Beef Stew
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Heat oil in a non stick pan. Brown beef and diced onions for 5 minutes. Add rest of vegetables for a further 2 minutes. Transfer to a crock pot. Mix in the two cans of soup. Cook on auto for 5 hours or low for 7-8 hours. Serve with crusty bread or brown rice.
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beef carrots celery potatoes onion
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400,026 |
Tamarind Cashew Sauce (Dip or Sauce...lots of Variations)
|
1. Combine the first seven ingredients in food processor. 2. Blend with short bursts until the mixture is well blended and the. 3. cashews and garlic have been chopped into pieces about. 4. half the size of a grain of rice. 5. Combine the vinegars honey tamarind and saffron in a small bowl. 6. Heat the mixture for about 1 minute in microwave then stir until. 7. tamarind pulp dissolves completely. 8. Pour mixture into blender or food processor and mix with cashew mixture (approx 20 seconds). 9. Pour sauce into bowl. Add the oil and stir by hand. 10. Cover and refrigerate at least 30 minutes.
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cashews fresh cilantro garlic cloves onions sugar black pepper cumin white vinegar tamarind pulp honey powdered saffron olive oil
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437,402 |
Junior League - Ancho Bock Beer Smashed Potatoes
|
Combine peppers with enough water to cover. Let soften drain. Chop chilies discarding seeds stem membranes. Process chiles with 1/2 cup water in blender until pureed adding water as needed. Combine potatoes with enough water to cover in a saucepan. Bring to boil boil until tender drain. Beat potatoes until smooth. Add butter heavy cream beer salt ancho paste; beating constantly until creamy. Add salt if needed.
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ancho chilies water baking potatoes sweet potatoes unsalted butter heavy cream bock beer salt
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162,480 |
Biscuits (Baking Powder or Buttermilk)
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Whisk dry ingredients together in a bowl; cut in shortening (I use a pastry cutter) until flour mixture resembles coarse crumbs; form a well in the center of mixture; pour milk into the well and stir quickly with a fork just until dough comes together. Turn dough onto a lightly floured surface; knead gently (do NOT overwork - dough should remain soft and somewhat sticky) about ten strokes; pat or roll out dough to a 5/8\" thickness; cut biscuits using a round cutter or the top of a glass ~ For super-quick square biscuits simply use a knife to cut a tic-tac-toe shape through the rolled out dough. Place cut biscuits onto an ungreased baking sheet or pizza stone; bake at 450° for 10-12 minutes or just until biscuits are light golden-brown. NOTE: For buttermilk biscuits add 1/4 teaspoon baking soda to the dry ingredients and substitute buttermilk for the milk.
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all-purpose flour baking powder salt shortening milk
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330,623 |
Algerian Fish Soup
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Heat oil in a large pan and saute onion and garlic until translucent. Add garlic and tomatoes and continue to simmer until most of the liquid has been absorbed. Add spices potatoes celery and broth. Simmer for 10 minutes. Add fish and continue to cook until the fish flakes. Simmer over low heat for an additional 10 minutes .
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olive oil Spanish onion garlic cloves whole tomatoes paprika ras el hanout spice mix saffron potatoes celery chicken broth
|
24,755 |
Papaya, Strawberry & Spinach Salad
|
Whisk the first 5 ingredients together in a bowl. Toss the remaining ingredients together in a second bowl and drizzle with dressing.
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raspberry vinegar salt black pepper papayas strawberries red onion mint
|
458,219 |
French Breakfast Puffs
|
Preheat oven to 400 degrees. Combine dry ingredients in a large bowl. Combine liquid ingredients in a medium bowl. Combine the two in the larger bowl and stir briefly. DO NOT over mix the batter will be lumpy. Fill muffin cups 2/3 full with batter. Bake for 15 minutes. While puffs are baking: Combine the sugar and cinnamon. Melt margarine in microwave for 1 minute. Remove puffs from oven immediatley. Dip tops into margarine and then into the cinnamon-sugar mixture. Serve warm.
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flour sugar baking powder nutmeg salt egg milk margarine sugar cinnamon margarine
|
18,215 |
Peachy Treat
|
Blend peaches and orange juice in the blender. Add the yogurt honey and ginger and blend until smooth.
|
vanilla yogurt honey gingerroot
|
447,585 |
Chicken and White Bean Chili
|
aute the onion garlic and pepper in oil until softened. Add chicken and cook until white on all sides. Add salt Adobo and chili powder and stir cooking another minute or so. While chicken is cooking dice the tomatoes and then add to chicken mixture. Drain and rinse beans add. Simmer until flavors meld and meat is fork tender about an hour.
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olive oil onion garlic clove green pepper chicken breast salt adobo seasoning chili powder tomatoes in puree
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228,054 |
Passion Fruit Juice Pops
|
In a small bowl combine sugar or sugar substitute and the water; stir until sugar is dissolved. Stir in guava nectar or pineapple juice passion fruit juice blend lime juice and vanilla. Divide juice mixture among eight compartments of a freezer pop molds. (Or pour into 3-ounce paper or plastic cups. Cover the cups with foil. With a sharp knife make a slit in the foil of each. Add sticks or plastic spoons for “handles.” ) Freeze for 3 to 4 hours or until firm.
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sugar water guava nectar passion fruit juice lime juice vanilla
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153,283 |
Brownie Waffles
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Melt butter and chocolate in a heavy-bottomed saucepan and add sugar and beat well. Add vanilla and allow to cool. Add eggs one at a time beating well. Sift flour baking powder and cinnamon. Add alternately with milk to the chocolate mixture. Add nuts. Bake according to directions on waffle iron. Waffles will crisp as they cool. Refrigerate any leftover batter. If using from refrigerated add 1/4 tsp baking powder dissolved in 1 tsp water for every cup cold batter. Batter will keep for several days in refrigerator. ***If you'd like you can sub 1/2 sour cream for half the milk and use 1/2 tsp baking SODA and 1 tsp cream of tartar in place of all milk and baking powder.***.
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butter sugar vanilla extract eggs all-purpose flour baking powder cinnamon milk
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124,543 |
Old Fashioned Moon Pie
|
Melt marshmallows with 2 tbls milk in pan over low heat stirring constantly. Remove from heat cool fold in 1 cup whipped topping. Refrigerate mixture while preparing remainder of pie. In large bowl combine remaining milk with pudding whisk for 2 minutes. Fold in remaining cool whip spoon into pie shell. Arrange layer of vanilla wafers on top and spread with chilled marshmallow mixture. Refrigerate 4 hours. Drizzle with chocolate syrup before serving.
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miniature marshmallows milk milk Cool Whip instant chocolate pudding mix
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448,160 |
Easy Rye Bread
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Weigh out ingredients for the starter in your mixing bowl and whisk together. They should be the consistency of pancake batter. Measure out the remaining bread flour into the mixing bowl with starter (on top of starter). Make two wells in the dry bread flour add the salt and caraway seeds in one the yeast in the other. Place mixing bowl on its stand cover (loosely with plastic wrap or a lid) and let ferment for 1-4 hours. The yeast will become active during this time. Measure out vegetable oil and reserve until ready for use. After the preliminary ferment add oil to bowl and mix with a dough hook until a smooth elastic dough ball is formed about 5 minutes. Turn the dough out onto a greased countertop (olive oil or Pam Spray works well). Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil cover and let rise for 2 hours or until doubled in size*. Preheat oven with a pizza stone to 450°F Be sure that the stone and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it. Turn bread dough out onto a lightly floured countertop and divide into two pieces. Form loaves and place them on a sheet of parchment paper that is roughly the same size as your pizza stone. Cover** and let rise for 45-60 minutes. After rising slash the tops of the loaves using a serrated knife. Place the rolls in the oven using a pizza peel.*** At the same time put a cup of ice on the cookie sheet to humidify your oven. Bake at 450 F for 15 minutes. Reduce heat to 400 F and continue baking for another 40 minutes. If your oven has a convection bake setting switch to convection for the last 10 minute of baking. Cool on wire racks and enjoy! *If you are not ready to form the loaves after the first rise you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats dogs and other critters. ***An inverted cookie tray works in a pinch. ****If smaller loaves are desired divide dough into four pieces and reduce baking time by 10 minutes.
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bread flour sugar water bread flour salt caraway seeds
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285,470 |
Lemon Broiled Salmon With Lentils
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Pick over lentils to remove stones or debris. Heat olive oil in a saucepan over medium heat. Cook the onion and carrot about 5 minutes. Add the broth orange juice salt and a grinding of pepper. Bring liquid to a boil and stir in the lentils. Reduce heat cover and cook until the lentils are tender about 20 minutes. While the lentils are cooking preheat the broiler and brush the broiler pan with olive oil. Place salmon fillets on the pan and brush them with a little olive oil. Squeeze 1 or 2 of the lemon wedges over the fillets and season with a generous grind of pepper. Broil for 8-10 minutes until cooked through. With a slotted spoon spoon lentils onto each of 4 dinner plates. Set a salmon fillet on top or each and sprinkle with some more lemon juice.
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brown lentils olive oil olive oil onion carrot salt fresh ground black pepper salmon fillet lemon
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221,995 |
Butterfinger Cake Dessert
|
Line bottom of a 9x13 pan with half of the cubed angel food cake. Beat egg yolks and add powdered sugar vanilla and butter. Beat whipping cream; add to egg yolk mixture. Pour half of whipping cream mixture over cake pieces. Cover with half of crushed Butterfingers. Layer remaining cake pieces over first layer. Pour remaining cream mixture over second cake layer. Sprinkle with remaining crushed Butterfingers. Refrigerate overnight or for up to 24 hours.
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butter vanilla heavy cream powdered sugar
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160,576 |
Butterscotch Pie With Sugar-Glazed Pecans
|
Heat oven to 475°. Combine flour and salt in large bowl; cut in 6 tablespoons butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly. Roll out dough onto lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan. Unfold pressing firmly onto bottom and up sides. Trim crust to 1/z inch from edge of pan; crimp or flute edge. Prick bottom and sides of crust with fork. Bake for 8 to 10 minutes or until lightly browned. Cool completely. Set aside. Combine pecans sugar and 2 tablespoons butter in 10-inch skillet. Cook over medium-high heat shaking pan occasionally until sugar turns golden (3 to 4 minutes). Do not stir. Pour nut mixture onto aluminum foil. Cool completely. Break into pieces. Prepare pudding & pie filling according to package instructions except using 3 1/2 cups milk. Refrigerate 10 minutes. Meanwhile beat whipping cream in large chilled deep mixer bowl at high speed until stiff peaks form (2 to 3 minutes). Gently stir 1 cup whipped cream into chilled filling. Cover and refrigerate remaining whipped cream. Pour filling mixture into cooled crust. Cover surface with plastic food wrap. Refrigerate 4 hours or overnight. Remove plastic food wrap. Sprinkle 1/3 cup nuts onto top of pie. Carefully spread remaining whipped cream on top. Sprinkle with remaining nuts.
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all-purpose flour salt butter cold water pecans sugar butter instant butterscotch pudding mix milk heavy whipping cream
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142,430 |
Chocolate Chip Cookies for Jesse
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Preheat oven to 350°F. Cream together brown and white sugar margarine and vanilla extract. Beat in egg. Sift in flour baking powder and soda and salt until combined. Stir in chocolate chips and nuts. Drop dough by heaped tablespoonfuls onto sprayed SHINY baking sheet. Bake 1o to 12 minutes depending on your oven. Cool on wire rack. Freeze really well.
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brown sugar granulated sugar margarine vanilla extract egg all-purpose flour baking powder baking soda salt chocolate chips pecans
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339,306 |
Holiday Ham and Cherry Sauce
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Place ham in roasting pan; stud with cloves. Roast ham at 325°F until. thermometer inserted in center of ham register 160°F about 1-1/2 hours. Slice ham and arrange on platter with bowl of Cherry Sauce in the center. Garnish with parsley. Cherry Sauce:. Drain cherries reserving juice in 2-cup glass measure; add enough pineapple juice to make 2 cups. Pour juice mixture and lemon juice into medium saucepan; whisk in cornstarch until smooth. Heat to boiling whisking constantly; boil until thickened whisking constantly about 1 minute. Add cherries to saucepan; cook over medium heat until hot throughout 3 to 4 minutes. Stir in Equal® and food coloring. Makes about 4-2/3 cups. TIP: 2 packages (16-ounces each) frozen no-sugar-added pitted cherries . thawed can be substituted for the canned cherries; drain cherries. thoroughly and add enough pineapple juice to make 2 cups. Proceed with. recipe as above.
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boneless ham whole cloves parsley sprig lemon juice cornstarch Equal sugar substitute Equal sugar substitute artificial sweetener
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267,261 |
BBQ Soy Chicken
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Mix first six ingredients in small bowl. Pour over chicken and marinade for at least 30 minutes. Place chicken in baking dish. Bake at 350 degrees for 50 minutes or till cooked through turning once or twice and brushing with sauce occasionally. Note: I will take extra sauce from bowl and boil on stove and brush marinade on chicken two or three times instead of using drippings from cooking chicken.
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soy sauce dry mustard ginger pepper garlic clove chicken
|
344,200 |
Chestnut Cheesecake
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CRUST:. Combine graham crumbs and butter in small bowl Press firmly onto bottom of 9-inch nonstick springform pan. Bake in preheated 400F oven for 7 minutes. Reduce heat to 275°F. FILLING:. Beat cream cheese with electric mixer on medium speed until light and fluffy. Add flour and mix well. On low speed add remaining ingredients in order mixing after each addition just until blended. Assemble and bake. Pour batter into prepared pan and bake in oven until center is almost set about 50-60 mintues. Cool completely in pan on wire rack. Chill 4 hours or overnight. CHESTNUT SAUCE: Stir all topping ingredients together. Thin with additional water if needed. Keep refrigerated. Before serving bring topping to room temperature or heat gently in mocrowave just until warm (not boiling). TO SERVE:. Top chestnut cheesecake slices with dollops of whipped cream and chopped fresh berries. Drizzle with Chestnut sauce. *Sweetened Chestnut puree is sold in cans often in the baking section or the specialty foods section.
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graham cracker crumbs unsalted butter all-purpose flour chestnut puree eggs sweetened condensed milk vanilla extract water rum brandy
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84,754 |
7-Layer Southwestern Dip
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Line a 12\" platter with the shredded lettuce. Stir together black beans sweet pepper and green onions. Spoon atop lettuce leaving a lettuce border. Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans leaving a border. Sprinkle with jalapeno peppers and lime peel. Drain excess liquid from salsa. Stir in avocado; spoon atop sour cream layer leaving a border. Sprinkle cheese atop. Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley if desired. Serve immediately or cover and chill for up to 6 hours. Serve with tortilla chips.
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lettuce black beans green onion nonfat sour cream lime peel chunky salsa avocado cheddar cheese monterey jack cheese pitted ripe olives fresh cilantro parsley tortilla chips
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526,696 |
Spinach Artichoke Dip Recipe Like Houston's
|
In a 2-quart saucepan over medium heat sauté garlic and onion in butter until golden about 3 - 5 minutes. -Stir in flour and cook for 1 minute. -Slowly whisk in cream and broth and continue cooking until boiling. -Once boiling stir in Romano lemon juice hot sauce and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes. -Stir sour cream into pan then fold in dry spinach and artichoke hearts. -Fold the mixture into a microwave-safe serving dish or into several serving-size dishes. -Sprinkle cheddar evenly over top(s). -At this point the dip can be refrigerated until ready to serve if desired. -Microwave dip on 50% power just until cheese has melted.
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garlic cloves onions onion real butter all-purpose flour heavy cream chicken broth pecorino romano cheese lemon juice salt sour cream frozen chopped spinach artichoke hearts white cheddar cheese
|
7,678 |
Chicken Cordon Bleu
|
Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within 1/2 inches of edge. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon with chicken in pan. Reduce heat to low cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook stirring until thickened and pour over chicken.
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chicken breasts swiss cheese ham flour paprika butter dry white wine chicken bouillon cornstarch
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139,371 |
Spanish Lentil Soup With Chorizo
|
Soak the lentils in cold water for an hour prior to cooking. Heat olive oil on low heat add onion and garlic. Sautée until onion begins to look translucent and garlic browns a little. Add water and lentils bring to a boil and reduce to a simmer. Add potato. Add chorizo in one inch slices. Cook until lentils get soft and expand and chorizo filling strains against natural casing about 40-45 minutes. Serve warm with crusty bread.
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dry green lentils olive oil onion garlic clove water potato
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499,138 |
Tomato Focaccia
|
Spray counter lightly with non-stick cooking spray. Roll combined rolls into a 10x14-inch rectangle. Place in a 9x13-inch sprayed pan. Cover with plastic wrap and let rise for 30 minutes. Remove wrap. Press dough down with fingers to form a dimpled surface. Brush with olive oil. Top with tomato halves and fresh rosemary. Sprinkle with sea salt. Bake at 350°F 20-30 minutes.
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olive oil cherry tomatoes grape tomatoes fresh rosemary sea salt
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276,018 |
24 Hour Salad
|
MIX WHITE CHERRIES PINEAPPLE AND MARSHMALLOWS TOGETHER. COOK. 2 EGG YOLKS 2 T BUTTER SCANT 1/2 CUP SUGAR 2 T VINEGAR 2 T FRUIT JUICE. COOL. PUT FRUIT IN 1/2 PINT WHIPPED CREAM.
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cherries pineapple marshmallows butter sugar vinegar
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425,533 |
Bread and Butter Pudding W/Clotted Cream & Apricot Compote
|
At least 2 hours ahead make the compote of apricots: Bring 9 fl.oz. (about 1 cup) water to the boil and pour over the apricots in a heat-proof bowl. Leave to stand for about 30 minutes. Add the remaining ingredients pour into a pan and bring to the boil. Simmer for about 10 minutes. Leave to cool and remove the vanilla and cinnamon. Preheat the oven to 375°. Butter the bread and remove the crusts. Place one layer of bread on the base of a 10\" × 6\" × 2 1/2\" rectangular earthenware dish and cover with a layer of sultanas. Place the rest of the bread on top. Mix the cream milk eggs and sugar and pass through a sieve. Slice the vanilla pod down the centre and scrape out the seeds. Add to the custard mixture and pour over the bread. Allow to soak for 5 minutes. Place the dish in a bain-marie and cook in the oven for about 30 minutes. Remove and allow to cool for about 15 minutes. Preheat a hot grill (broiler). Dust the pudding with icing sugar and glaze under the grill until golden (if it starts to soufflé remove from the grill and let it cool a little longer before repeating the glazing process). Spread the top with the apricot jam and serve cut into wedges with a quenelle (three-sided oval) of clotted cream (mold it with 2 tablespoons) and the compote of apricots. Spoon some English custard (crème anglaise) around the plate if you like.
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vanilla pod orange zest of cinnamon stick butter sultana milk eggs sugar vanilla pod icing sugar
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85,980 |
Garden Vegetable Muffins
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Preheat oven to 400°F Grease or paper line 12 (2-1/2-inch) muffin cups. Combine flour sugar baking powder and salt in large bowl; cut in cream cheese until coarse crumbs from. Combine milk carrots green onions oil and egg in small bowl until blended; stir into flour mixture just until moistened. Spoon evenly into muffin pans. Bake 25 to 30 minutes until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan and cool on wire rack for 10 minutes. Serve warm.
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all-purpose flour sugar baking powder salt cream cheese milk carrot green onion egg
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383,286 |
Rosemary Potato Gratin
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Preheat oven to 350 degrees. Brush the sides of a 9x13 inch dish with the melted butter. Pour the cream into a large bowl. Slice the potatoes into 1/4 inch slices preferably with a mandolin or food processor and place them in the cream as you slice them. Remove half of the potatoes from the cream and layer them in a prepared pan. Sprinkle with the garlic half of the gruyere cheese and all of the rosemary. Season the top lightly with season salt and pepper. Layer with the rest of potatoes and top with the remaining cheese. Place the dish on a baking sheet and place it in the oven. Bake until the top is golden brown and the potatoes are tender about one hour.
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unsalted butter heavy cream russet potatoes garlic gruyere cheese fresh rosemary seasoning salt fresh ground black pepper
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36,555 |
Spicy Shrimp and Linguine
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Cook pasta according to package directions. Drain and set aside. Saute shrimp celery and onion in oil in a large skillet about 3 minutes or until shrimp are pink. Add tomatoes and remaining ingredients. Bring to boil; reduce heat and simmer 10 minutes. Toss with linguine.
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fresh shrimp linguine celery rib onion olive oil Italian-style tomatoes dried parsley flakes coarse black pepper
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110,084 |
Italian Potato Salad
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Boil potatoes keeping skins on until tender. Meanwhile crush garlic into medium-sized serving bowl and add chopped parsley. Add olive oil and mix well. Let mixture sit while potatoes are cooking. When potatoes are done and still HOT (or at least very warm- they absorb the flavour better that way) cut into bite-sized chunks and add to parsley-garlic mixture. (If you prefer to peel your potatoes feel free). Stir well to coat potatoes. If more oil is needed (sometimes it varies depending on the potatoes) add enough to get desired amount. Salt and pepper to taste. This is best when it sits for at least an hour at room temperature before serving to let the flavours combine.
|
new potato extra virgin olive oil garlic cloves parsley salt pepper
|
248,128 |
Gourmet Dog Cookies
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Preheat oven (see choices below). In large bowl mix all ingredients together. The dough will be thick and possibly sticky. Knead on floured surface. If really sticky add a bit of flour as you knead until dough does not stick to hands or board. Roll out to about 3/4\" thick. Cut into squares or use a simple cookie cutter. Yield depends on size of cookie. Bake on lightly sprayed sheet according to following directions. You may line sheet with tin foil to make clean up easier. I have baked these two different ways. One is at 350 F for 22 minutes but I recommend this way only if you will use the cookies rather quickly. The other is to use a convected oven set at about 200 F and \"dehydrate\" the cookies until they are hard and crunchy. (They don't \"give\" when you push on the centers.) This will prevent spoiling if stored for awhile. Let cool. Store in a sealed container with moisture-reduction baggies such as those that come in shoe boxes etc.
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whole wheat flour rolled oats powdered milk garlic powder egg olive oil water beef
|
87,935 |
Polish Style Cabbage and Noodles
|
Parboil cabbage in water to cover for 10 minutes drain. Cook and drain noodles according to package directions; add the drained noodles and onion to cabbage. Cook until cabbage is tender. Season to taste with salt and pepper. Stir in cottage cheese and heat until the cheese melts and mixture is creamy. Serve. This is a meatless main dish or side dish.
|
cabbage onion cream-style cottage cheese margarine
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464,455 |
Chicken Vegetable Soup
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place all chopped ingredients in stock pot. season to taste with salt/pepper sage parsley basil etc. let simmer for approximately 1 hour.
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chopped tomatoes kidney beans chicken broth white rice celery ribs carrots onion green pepper mushrooms cabbage broccoli green beans garlic cloves
|
223,444 |
Turtle Cheesecake - Quick and Easy
|
Preheat oven to 325 degrees. Beat cream cheese sugar and vanilla on medium speed until well blended. Add eggs; mix just until blended and pour into Oreo pie crust. Bake for 35-40 minutes until center is about set. Cool for 45-60 minutes. While cooling microwave caramels and milk for 3 minutes on high or until melted. Pour caramel over cooled cheesecake. Sprinkle chocolate chips and pecans on cake. Refrigerate for at least two hours.
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cream cheese sugar vanilla eggs pecans milk
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260,538 |
Tarragon & Mustard Lobster Bouchees
|
Combine first five ingredients in a small bowl. Season to taste with salt and pepper. Use a teaspoon to fill pastry. Serve at room temperature.
|
tomatoes fresh tarragon Dijon mustard mayonnaise salt puff pastry
|
419,905 |
Zucchini Parmesan Pancakes
|
Shred the zucchini place in a colander add salt and let sit for about 15 minutes. Squeeze excess water out of the zucchini one handful at a time and transfer to a bowl. Add the egg cheese flours scallion baking powder baking soda and salt. Mix well. Add oil to a skillet and warm over medium heat until hot. Add a heaping tablespoon of batter and spread into a circle. Cook about 4 minutes until golden brown. Flip and cook about 3 minutes. Transfer to a plate and spread with butter if wanted. Repeat until batter is gone.
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zucchini salt egg parmesan cheese whole wheat flour all-purpose flour scallions baking powder baking soda ground black pepper olive oil
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70,836 |
Chicken and Apple Curry
|
Heat oil and 1 tblsp butter over moderately-high heat until foam subsides. Brown chicken patted dry and seasoned with salt; transfer to a plate with a slotted spoon. Pour off fat from casserole add remaining 2 tblsps butter and cook celery onion and garlic over moderately-low heat until softened. Add apples and cook 5 minutes. Add bell pepper curry cinnamon and cumin and cook 1 minutes. Stir in flour and cook over moderate heat 3 minutes. Add broth and chicken and cook covered and at a bare simmer 15-20 minutes or until chicken is cooked and tender. Transfer chicken to a plate with a slotted spoon. Boil sauce 3-5 minutes or until thickened slightly and season. Pour sauce over chicken and sprinkle with parsley.
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olive oil butter chicken celery ribs onion garlic granny smith apples red bell pepper curry powder cinnamon cumin all-purpose flour chicken broth fresh parsley cooked basmati rice
|
261,941 |
Agurlce Salat or Medieval Cucumber Salad
|
Place your thin sliced cucumbers on a baking pan in a single layer and sprinkle the salt evenly over all the cucumber slices. place another pan on top of the pan of cucumbers to press out the natural juices of the cucumbers adding a heavy bowl if needed for weight. Press at least 6 hours or over night! In the morning drain the liquid and toss the cucumbers into the marinade place in a refrigerator and marinade for 2 hours then serve and enjoy!
|
cucumbers salt water white vinegar sugar dill weed white pepper
|
347,042 |
Vegetarian Taco Salad
|
Heat and slightly mash beans in a skillet. Spoon 1/2 cup beans into taco shells. Add a tablespoon of sour cream and a tablespoon of salsa. Mound on lettuce tomato and a tablespoon of grated cheese. Top with taco sauce.
|
pinto beans fat free sour cream salsa lettuce tomatoes low-fat cheddar cheese
|
516,781 |
Grilled Romaine and Pork Chopped Salad
|
Prepare an outdoor grill to cook directly over medium-high heat. To make the dressing combine all ingredients and whisk vigorously to blend. Set aside. Brush the chops lightly with olive oil and season with salt and pepper. Brush the Romaine onion bell pepper corn and cucumber lightly with oil and season with salt and pepper. Place the chops on the grill and cook for 4 to 5 minutes until golden brown. Flip and cook another 4 to 5 minutes until they reach an internal temperature of 150 degrees. Transfer to a plate and set aside. Put the onion bell pepper corn and cucumber on the grill. Cook for 3 to 4 minutes until lightly charred. Flip and cook for another 3 to 4 minutes until lightly charred. Leave the corn on until it's lightly charred on all sides. As the vegetables are done transfer them to a plate and set aside. Place the Romaine halves on the grill cut-side down and cook to 4 to 5 minutes until lightly browned. Flip and cook another 2 to 4 minutes until lightly browned and wilted. Transfer the Romaine to a plate and set aside. With a sharp knife cut the chops into bite-size pieces and set aside. Cut the onion bell pepper and cucumber into large dice and set aside. Cut the kernels from the ear of corn and set aside. Split the Romaine halves down the middle then chop them into bite-size pieces. Place the Romaine in a large salad bowl. Add the pork chops onion bell pepper corn and cucumber. Whisk the dressing well again and pour half of it over the salad. Toss well. Add half of the remaining dressing and the Parmesan and toss well. Add the rest of the dressing if desired and check for seasoning; add salt and pepper if needed. Toss well before serving.
|
boneless pork chops olive oil salt black pepper romaine lettuce hearts red onion red bell pepper English cucumber parmesan cheese barbecue sauce olive oil apple cider vinegar honey garlic cloves salt black pepper
|
17,408 |
Homemade Til Gur For Makar Sankranti
|
Lightly roast the sesame in a pan for a couple of minutes. Break the jaggery and heat it with ghee in a large pan. Stir gently and bring to a light boil. Add sesame and remove pan from flame. Mix well. Pour onto a lightly greased thali. Knead it a bit with greased palms. Roll into small balls. Cool completely. Store in an airtight container.
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sesame seeds ghee jaggery
|
16,938 |
Simple Shrimp Cocktail Sauce
|
Mix all ingredients in a jar. Mix well. Serve with cooked and cooled shrimp.
|
catsup Worcestershire sauce
|
538,686 |
Instant Pot Honey Butter Sweet Potatoes
|
Place a steamer basket in the inner pot and pour in one cup of water. Place sweet potatoes in the basket and sprinkle with ½ teaspoon of salt. Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 4 minutes. When the cook time is done quick release the pressure. Make sure that sweet potatoes are tender if they are not – cook for an additional 1 to 2 minutes. Carefully drain the potatoes and return back to the pot. Add remaining salt butter and honey. Using a potato masher mash until potatoes are smooth and creamy. Serve warm. Serves: 4; Calories: 151; Total Fat: 6 grams; Saturated Fat: 4 grams; Total Carbohydrate: 24 grams; Sugars: 8 grams; Protein: 2 grams; Sodium: 335 milligrams; Cholesterol: 15 milligrams; Fiber: 3 grams.
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sweet potatoes kosher salt unsalted butter honey
|
507,144 |
Potato Casserole With Bacon and Caramelized Onion(ATK)
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1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Grease 13 by 9-inch baking dish. 2. Cook bacon in medium saucepan over medium-low heat until crisp 10 to 13 minutes. Using slotted spoon transfer bacon to paper towel–lined plate. Remove and discard all but 1 tablespoon fat from pot. Return pot to medium heat and add onion and 1/4 teaspoon salt; cook stirring frequently until onion is soft and golden brown about 25 minutes adjusting heat and adding water 1 tablespoon at a time if onion or bottom of pot becomes too dark. Transfer onion to large bowl; add bacon thyme remaining 1 teaspoon salt and pepper. Add broths to now-empty saucepan and bring to simmer over medium-high heat scraping bottom of pan to loosen any browned bits. 3. Slice potatoes 1/8 inch thick. Transfer to bowl with onion mixture and toss to combine. Transfer to prepared baking dish. Firmly press down on mixture to compress into even layer. Carefully pour hot broth over top of potatoes. Dot surface evenly with butter. 4. Bake uncovered until potatoes are tender and golden brown on edges and most of liquid has been absorbed 45 to 55 minutes. Transfer to wire rack and let stand for 20 minutes to fully absorb broth before cutting and serving.
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bacon onion salt fresh thyme pepper low sodium chicken broth beef broth yukon gold potatoes unsalted butter
|
191,252 |
Thai Noodle Salad
|
Cook vermicelli according to package instructions drain and set aside. In a medium saucepan combine soy sauce broth peanut butter lime juice ginger and crushed red pepper. Cook over medium-low heat until peanut butter is melted. Add cooked pasta and toss to coat evenly. Stir in cooked chicken sweet red pepper green onions and cilantro. Serve with lime wedges.
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low sodium soy sauce peanut butter fresh lime juice garlic fresh ginger crushed red pepper flakes green onions fresh cilantro lime wedge
|
88,287 |
Flour Tortillas
|
Sift flour into large bowl. Add shortening and rub with fingertips until consistency of coarse meal. Dissolve salt in warm water and add to flour in steady stream using fingertips to blend. Knead in bowl until dough forms ball. Turn out onto lightly floured surface and knead about 3 mins; dough will not be smooth. Cover with a towel and let rest at room temperature for 1 hour. Knead dough on work surface about 1 minute. Cover and let rest at room temp for 10 minutes. Pinch off dough in 1 1/2 inch pieces. Roll on lightly floured surface into 7-inch circle (roll outward from center but do not get edges too thin). Stack between pieces of wax paper. Heat a cast iron skillet over med-high heat. Cook tortilla turning occasionally until light brown spots appear on the surface about 2 minutes. Transfer tortillas to a plate and cover with cloth napkin or towel to keep warm. Repeat with remaining dough. Just before serving wrap tortillas in foil and reheat in a 250 degree oven or steamer about 5 mins.
|
all-purpose flour shortening salt warm water
|
317,776 |
Low Fat Coffee Banana Smoothie
|
ut all ingredients in a blender and liquefy. Drink immediately.
|
milk banana
|
22,796 |
Roasted Garlic with Roquefort
|
Preheat oven to 375 degrees. Cut ½ inch from the top end (opposite root end) of each garlic head exposing cloves. Remove any loose papery outer skin. Place garlic cut side up in center of a 10-inch square cut from a double thickness of heavy aluminum foil. Bring foil up around the garlic bulb to form a bowl. Sprinkle garlic with rosemary and basil over bulb and add 1 teaspoon olive oil and ½ teaspoon butter on each bulb. Close the foil completely by twisting the tops and place in oven under medium heat or on rack of uncovered grill for 30 minutes- this may all be prepared 8 hours in advance- cover and chill. Melt Roquefort until creamy and serve by spreading cheese on the slices of bread and put garlic cloves on top with fork.
|
garlic olive oil butter fresh rosemary fresh rosemary fresh basil Roquefort cheese French baguette
|
200,648 |
Dark Chocolate Ice Cream
|
beat egg substitute with sugar heat milk and add egg mixture beat in cocoa. cook until mixture coats back of a spoon. remove from heat. combine 2 T sugar and 2 T water and boil until it darkens into a caramel. Whisk caramel into chocolate base. Chill completely. Freeze in ice cream maker.
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egg substitute sugar cocoa powder sugar
|
298,380 |
Snow Crab Legs
|
Wrap frozen crab legs in a couple paper towels.\" if not frozen dampen paper towels\". After crab legs are wrapped with paper towels wrap with plastic wrap. Microwave for 4 minutes on high. Ummm enjoy!
|
aracter(0
|
407,713 |
Thai Peanut Sauce
|
Combine all ingredients in a bowl. Note: You want to adjust the coconut milk according to the consistancy you are looking for. Just keep adding little by little until desired consistancy is reached. I like mine to be slightly thin so I end up adding quite a bit. If I run out of milk I just add water.
|
peanut butter soy sauce garlic powder red curry paste coconut milk
|
426,409 |
Everything Hamburger Buns
|
Brush bun tops with a beaten egg white. Sprinkle with dried onion salt poppy seeds and sesame seeds. Bake t 350° about 5 minutes. Use as the base for your favorite burgers!
|
salt poppy seed sesame seeds
|
336,544 |
Fudgy Peanut Butter Mousse Cups
|
Adjust oven rack to middle position and preheat oven to 350°F. Grease 12 cup mini-muffin tin. Combine cookie mix pecans and flour in bowl. Slowly stir in butter until mixture resembles wet sand. Press 1 TBSP cookie mixture into bottom and sides of each muffin cup. Bake until golden about 10 minutes. Cool 20 minutes in tin then turn out cookies. Repeat with remaining dough. With electric mixer on medium high speed beat 1 cup cream to stiff peaks about 2 minutes. In another bowl beat peanut butter cream cheese sugar and vanilla on medium speed until smooth about 1 minute. Fold in whipped cream. Microwave chocolate and remaining cream in a small bowl stirring occasionally until smooth about 1 minute. Pour 1/2 tsp chocolate mixture into each cookie cup then fill cups with 1 TBSP peanut butter mixture. Drizzle remaining chocolate evenly over cookies and refrigerate until firm about 1 hour.
|
pecans all-purpose flour unsalted butter heavy cream chunky peanut butter cream cheese confectioners' sugar vanilla extract
|
396,570 |
Sauteed Vegetables With Pan-Grilled Chicken and Eggplant
|
In a mixing bowl add the white wine lemon juice and chicken and mix together then add salt and pepper. Marinade for about an hour or two. Slice the eggplant diagonally then add salt and pepper. In a small bowl add olive oil then dip the eggplant slices on both sides in the oil until all are done. Heat your grill pan (you can use and type of flat pan but use the grill pan for a nice char for presentation) to check if your grill pan is hot sprinkle drops of water when it sizzles the pan is ready. Carefully position eggplants on the grill pan and grill on each side for 2-3 minutes Do this with the chicken as well. Heat a medium sized skillet and add some olive oil then add the cauliflower and pesto mix for about 5 minutes. Put in a serving dish then add chicken and eggplant.
|
cauliflower string beans pesto sauce extra virgin olive oil salt pepper chicken legs lemon dry white wine salt pepper eggplants olive oil salt pepper
|
420,716 |
Carrot Ketchup
|
Combined pureed carrots sugar vinegar and salt in a 1-qt saucepan. Bring to a simmer over medium heat; reduce heat and simmer uncovered 15 to 20 minutes until thickened and reduced to about 1 cup. Stir in butter then remove mixture to large metal bowl and place in freezer for 10 minutes to quick chill (if using immediately).
|
light brown sugar cider vinegar salt unsalted butter
|
354,471 |
Jb Chicken Chili
|
Poach chicken breasts and cut into cubes or shred. Dice green pepper and onion. Add all ingredients into a crock pot. Cook for 45 minutes. Serve with rice shreddred cheddar cheese and sour cream.
|
black beans pinto beans diced tomatoes chicken breasts green bell pepper chili powder onion garlic powder chunky salsa
|
83,260 |
Crock Pot Artichoke, Chicken and Olives
|
Rinse chicken& set aside. In a 3 1/2 qt crock pot combine mushrooms undrained tomatoes frozen artichoke hearts chicken broth onion olives & wine/broth. Stir in tapioca curry powder thyme salt & pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover& cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked couscous. Serves 6.
|
boneless skinless chicken breast halves boneless skinless chicken thighs fresh mushrooms diced tomatoes chicken broth onion pitted ripe olives dry white wine chicken broth quick-cooking tapioca curry powder dried thyme salt pepper
|
321,134 |
Mac and Cheese Cupcakes
|
Preheat oven to 400 degrees. Cook pasta according to package directions. Meanwhile prepare pans: Either line a muffin tin with 12 paper or foil cupcake liners or grease mini muffin pans (enough for 24 mini cupcakes) with butter and sprinkle with panko crumbs dumping out excess crumbs. When pasta is done drain and return to pot. Stir in shredded cheese until melted. Season with salt and pepper. Beat eggs and milk together in a medium bowl; stir into pasta. Spoon mixture into prepared muffin cups. Bake 20 minutes for full-size cupcakes; 15 minutes for mini cupcakes.
|
elbow macaroni cheddar cheese milk eggs
|
227,430 |
Banana Popsicle Martini
|
Fill a cocktail shaker halfway with ice; add creme de banana blue curacao and cranberry juice. Shake vigorously for 5-10 seconds. Strain into a chilled cocktail glass; garnish with a banana slice.
|
blue curacao white cranberry juice banana
|
495,432 |
Stir-Fried Spicy Mushrooms
|
eat a wok or large frying pan over a high heat and add the oil. When smoking add the garlic ginger and spring onions and stir-fry for about 20 seconds then add the mushrooms. After 30 seconds add the remaining ingredients except for the sesame oil and season. Stir-fry for 5 more minutes until the mushrooms are cooked then stir in the oil.
|
garlic cloves ginger spring onion mushrooms rice wine soy sauce sugar
|
60,009 |
Baked Red Snapper
|
Preheat oven to 375 degrees. Brush pan with 1 teaspoon olive oil. Brush fish with the rest of the olive oil. Top with the veggies. Cover with foil and bake for 20 minutes. This is also very good on the grill in a foil packet.
|
olive oil red snapper fillets onion plum tomatoes green pepper
|
228,227 |
Tunisian Beetroot Salad
|
cook beets in boiling water until tender peel skin (by hand is easiest). cube or slice peeled beetroot and place in bowl. add sugar balsamic vinegar lemon juice olive oil and pinch of salt to beets. Toss to combine. Opt: add sliced mint (reserving small amount for garnish) toss refrigerate or let cool before serving.
|
beetroots sugar olive oil salt fresh mint leaves
|
338,934 |
Grandparent Mocktails #7 and #8 (Non-Alcoholic)
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MELLOW JELL-O: Add apple cider & cinnamon stick to a saucepan & bring to a boil. Reduce heat & simmer 15 minutes. Add Jell-O to cider & stir till it dissolves (about 2 min). Serve hot. TOOTIE FRUITY: Place all ingredients in blender w/2 cups of ice & puree till smooth. Garnish ea glass w/a strawberry. NOTE: Altho entered together the times reflected relate only to the MELLOW JELL-O recipe which is served hot -- BUT the TOOTIE FRUITY recipe has a 2 min prep is a non-cook recipe & is served cold.
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apple cider cinnamon stick strawberry banana coconut cream strawberries
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