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472,677 |
Brussels Sprout Petso
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Bring a large pot of salted water to a boil. Plunge the Brussels sprouts in and let them cook for about 2-3 minutes or until just tender. Pull them out with a strainer and immediately rinse with cold water. Keep the pot of water boiling and add the spaghetti. Cook the pasta to al dente according to manufacturers directions. Meanwhile add the garlic cloves the Brussels sprouts and the olive oil to the bowl of a food processor. Pulse until well combined. Add the almonds the juice of the lemon and the some salt and puree until as smooth as you can get it and adjust the flavor according to taste. Transfer to a bowl and add the Parmesan cheese. Fold the cheese into the pesto. Drain the pasta and toss with the pesto. If you want you can add a little drizzle of olive oil to the pasta. Garnish with some freshly grated Parmesan cheese and serve! (this tastes great hot or cold).
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spaghetti Brussels sprouts garlic cloves olive oil lemon kosher salt parmesan cheese
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177,979 |
Beef & Vegetable Burgers
|
Mix all ingredients except buns tomatoes and alfalfa sprouts. Shape mixture into 3 patties each about 1/2-inch thick. Broil with top about 3-inches from heat 10 minutes turning once until no longer pink in the centeer and juice is clear. I grilled mine on a stove-top grill pan for the same amount of time and this worked fine also. Serve each burger on bun with tomato slice and alfalfa sprouts.
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ground beef onion bean sprouts bell pepper carrot celery salt pepper tomatoes alfalfa sprouts
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532,656 |
Acili Biskuvi (Spicy Biscuits)
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Preheat the oven to 375 F (180 C). Place the oven tray on the middle rack. Place the flour in a large bowl and make a hole at the middle. Add the rest of the ingredients knead. Don't knead too much! When the dough comes together roll it 1/3 cm thick using a roller. Cut the dough with 1 1/3-1 1/2 \" wide cookie cutters. Makes about 35 biscuits. Put parchment paper on the oven tray. Place the biscuits on it. First eggwash the tops then sprinkle some Nigella seeds grated cheese or cayenne pepper all over. Bake for about between 20-25 minutes. You can serve Turkish Spicy Biscuits with afternoon tea or with soup.
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flour unsalted butter cheese mozzarella cheese salt cayenne pepper cheese mozzarella cheese nigella seeds cayenne pepper
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374,328 |
Vegetable Green Curry
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In a skillet heat oil over high heat. Stir in curry paste and garlic cook for 1 minute. Stir in coconut milk soy sauce and ginger. (I add hot chili sauce for spice and heat). Add broccoli red peppers and green beans. Cover and simmer stirring occasionally until the vegetables are crisp-tender about 4 minutes. Stir in basil before serving.
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green curry paste garlic unsweetened coconut milk soy sauce fresh ginger broccoli florets red bell peppers green beans basil hot chili sauce
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137,050 |
Asian Tilapia
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Place fish fillets in a 8x8-inch glass baking dish. In a small bowl combine pineapple soy sauce and green onion. Pour over fish. Cover fish with saran wrap; venting on one corner of the dish. Microwave on High 6 to 8 minutes or until fish flakes easily with a fork.
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crushed pineapple soy sauce green onions
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119,790 |
Kashmiri Naan
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Dough: Use a sturdy mixer or mix by hand. Combine all ingredients and mix until well combined. Add about 1 to 2 tablespoons of water and mix thoroughly; dough should be smooth and pliable not sticky. Knead by machine or hand for several minutes into a pizza-like dough place in a large bowl cover and set aside in a warm place for a few hours. Stuffing: use a meat grinder or food processor to process ingredients to a fine paste. To form Naan: Divide dough into 14 equal parts; using your hand or a rolling pin roll a piece of the dough into a thin circle approximately 6 inches in diameter. Place some of the stuffing in the center of the circle then fold the edges of the dough up over the stuffing and pinch it together to enclose the stuffing; press with your hands to flatten the dough into a large 9-inch diameter circle. To cook: Preheat broiler in oven to the highest possible temperature. Heat a cast iron skillet over very high heat until very hot. Slap a circle of dough onto the skillet then immediately place the skillet under the broiler; it will puff up. Cook for approximately 5 to 6 minutes or until the dough has turned golden brown and is cooked through. Remove from the oven wrap in clean napkin and continue with the remaining pieces of dough. Serve hot.
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all-purpose white flour egg baking powder granulated sugar salt granulated sugar cashews maraschino cherry
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77,075 |
Oat Bran Pancakes
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Heat nonstick griddle or frying pan over medium to medium high heat. Combine oatbran flour SPLENDA baking powder soda and salt into large bowl. Set aside. Beat together milk egg using a wire whisk. Pour the egg mixture over the dry ingredients. Stir together until ingredients are just blended and no large lumps appear. Using a scant 1/4 cup pour pancake batter onto hot griddle. Cook pancakes until puffed browned and slightly dry around edges Flip and cook other side until golden brown. Serving size 2 pancakes= 2 1/2 starch.
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flour Splenda sugar substitute baking powder baking soda salt buttermilk egg substitute egg
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267,165 |
Sofrito
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Coarsely chop onion and bell pepper and place half of mixture in blender. Add olive oil puree. As mixture becomes more like a paste add garlic. Add whole cilantro bunch through lid opening. You will need to stop blending in order to push bunch down. Once you have a green puree aka green gold pour out mixture into an ice cube tray. Should make about 12 cubes. Freeze. When making your favorite stew or rice dish pop out one cube for every 6 servings and add as base.
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yellow onion green bell pepper garlic cloves fresh cilantro olive oil
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213,362 |
Strawberry Nut Bread
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Combine and stir the strawberries eggs and oil. Sift the dry ingredients together. Add the wet ingredients to the dry and stir to blend. (If the mixture is too dry Add some of the reserved liquid). Stir in the nuts and raisins. Pour into a large greased and floured tube pan. Bake in a 350F oven for 1 to 1 1/4 hours or until a tester comes out clean. Cool on a rack. Cut the bread when it is cool-the following day is fine.
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frozen strawberries all-purpose flour sugar cinnamon baking soda salt walnuts raisins
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34,405 |
Paprika Potato Soup
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In soup pot saute onion and celery in the butter for 2 minutes. Stir in flour and salt blend well. Slowly add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat. Add potatoes and seasonings. Simmer for 15 minutes stiring often until potatoes are done.
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onions celery butter flour salt milk potatoes paprika parsley garlic powder
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85,387 |
Pork Chops in Onion Gravy
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Sprinkle pork chops with salt and black pepper coat evenly with flour of course shaking off excess. Cook pork chops in hot oil over medium- high heat for 3 minutes on each side. Add sliced onions and cook for 5 minutes turning pork chops over. Add beef broth cover reduce heat and simmer for 15 minutes. Remove pork chops only leaving onions in skillet. Stir together cornstarch and 2 tablespoon water. When well mixed together stir in onion mixture. Cook over medium-high heat stirring rapidly until gravy is thickened Spoon over pork chops and serve.
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salt black pepper flour canola oil onions beef broth cornstarch water
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178,664 |
Baked Macaroni and Cheese
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Cook macaroni then drain. Heat milk Add corn starch Heat until thickened. Melt cheese in milk. Stir in butter. Pour sauce over macaroni. Put in casserole dish. Put more grated cheese on top. Bake 30 minutes at 350°F. Serves 6.
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macaroni evaporated milk cheddar cheese cornstarch butter margarine
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470,364 |
Chocolate-Covered Brownie Truffles
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Preheat oven to 350°F. In a medium sized mixing bowl combine brownie mix oil water and eggs. Mix well and pour into a greased 13 x 9 inch cake pan. Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Allow brownies to cool completely. Cooling overnight is best but be sure to cover them securely. Once cool cut brownies into 1-inch squares. Remove each brownie from the pan and roll in the palms of your hands until rounded. If desired trim the chewy outside edge from the brownies before cutting into 1-inch squares. Spear each brownie ball with a toothpick. On a large cookie sheet lay a sheet of waxed paper. Place chocolate chips and shortening in a microwave-safe glass mixing bowl. Microwave for 30 seconds stir and repeat until chips are melted and the mixture is smooth. Carefully dip the bottom of each brownie ball into the chocolate. Hold sideways and spoon chocolate over the ball until completely covered. Allow excess chocolate to drip off into the bowl. Place each ball on the waxed paper 1 inch apart. If the chocolate mixture thickens re-microwave for 15-20 seconds at a time until it reaches the desired consistency. If desired garnish each truffle with a dusting of cocoa & powdered sugar: In a small mixing bowl combine cocoa and powdered sugar. Sprinkle lightly over truffles. Refrigerate until chocolate hardens. Store at room temperature in a tightly covered container for up to one week. Pour a tall glass of ice-cold milk sit back and enjoy!
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water eggs shortening cocoa powder powdered sugar
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27,580 |
Crawfish Etouffee
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Roux: In small skillet mix flour and oil together to make a paste; over medium heat stir constantly with a wooden spoon until the color of caramel -- Do not let burn; set aside. In a Dutch oven add all ingredients except crawfish and green onions. Bring to a boil reduce heat and simmer 2 hours or until vegetables are tender. Add roux stirring occasionally and cook for 30 minutes. Add crawfish and green onions and cook for 10 minutes longer. Serve over a bed of rice.
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flour chicken broth bell pepper onions celery ribs tomato sauce parsley flakes Accent seasoning garlic cloves salt pepper basil poultry seasoning Worcestershire sauce lemon juice crayfish tails green onion cooked rice
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419,127 |
Firehouse Enchiladas
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Cook chicken and shred. Season and cook with 1/2 Cup water. Simmer until water is gone. Add cream cheese and melt. Pour a layer of enchilada sauce in the bottom of a 9x13 inch pan. Divide the filling into 1/8ths. Place filling in middle of tortilla and sprinkle with cheese. Roll tortilla and place seam side down in pan. Cover with remaining sauce and top with cheese. Cook at 350* 35-45 minutes until bubbly.
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chicken breasts cream cheese flour tortillas onion powder chili powder dried oregano salt cornstarch garlic powder cumin
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524,846 |
Three Bean Hot Dish
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Brown meats with onion pour off fat. Combine with rest of ingredients in 2 qt casserole. Bake at 350 for 90 minutes.
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bacon onion kidney beans black beans ketchup dry mustard vinegar brown sugar molasses
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484,960 |
Coconut Chocolate Smoothie
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STIR/BLEND coconut milk cocoa vanilla and honey for about 30 seconds. Turn the blender to LIQUIFY/CRUSH ICE mode and start adding Ice cubes one at a time. VOILA' ! **note: the smoothie will be thin. you can add more ice but that will water it down. If you prefer a thicker recipe simply add either plain or coconut fat free yogurt :).
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coconut milk cocoa powder vanilla extract vanilla bean honey
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144,463 |
Holiday Garlic-Lemon Green Beans With Bread Crumbs
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Process bread in a food processor to produce even fine crumbs. Heat 1 tablespoon butter in large non stick skillet over medium high heat when melted add bread crumbs and cook stirring frequently until golden about 3-5 minutes. Transfer to a medium bowl and stir in 1/4 teaspoon salt 1/8 teaspoon pepper and cheese. Set aside. Wipe out skillet and add remaining 2 tablespoons butter garlic and 1/4 teaspoon salt. Cook over medium heat stirring until garlic is golden 3 to 5 minutes. Stir in flour red pepper flakes and thyme then toss in green beans. Add chicken broth and increase heat to medium high cover and cook until the beans are partly tender about 4 minutes. Uncover and cook stirring occasionally until beans are tender and sauce has thicken slightly about 4 minutes. Off heat stir in lemon juice and adjust seasonings with salt and pepper to taste. Transfer to serving dish and sprinkle with bread crumbs.
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unsalted butter parmesan cheese garlic cloves flour red pepper flakes green beans chicken broth lemon juice fresh thyme
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208,044 |
Salmon With Apricot Chutney
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Mix preserves apple onion raisins salt allspice and cider vinegar in small saucepan and heat to boiling. Reduce heat and cook 12 to 15 minutes stirring often until onion is soft and sauce is slightly thickened. Preheat grill (broiler). Place salmon stakes on grill-safe pan and cook 6-8 minutes until salmon flakes easily with a fork. Serve with chutney.
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apple onions raisins salt ground allspice cider vinegar salmon steaks
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253,510 |
Breakfast Bars
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Combine cereal oats whole wheat flour flax seeds wheat germ nuts chocolate chips dried cranberries baking soda salt and cinnamon) in a large mixing bowl. Add remaining ingredients and stir to combine. Pour into lightly sprayed 13x9 dish. Bake at 350 for 20-25 minutes.
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oats whole wheat flour flax seed meal wheat germ walnut pieces chocolate chips dried cranberries baking soda salt cinnamon nonfat yogurt egg unsweetened applesauce artificial sweetener vanilla
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239,962 |
Creamy Pork Chops Casserole
|
Trim fat from chops. In a shallow dish combine flour salt and pepper. Coat chops with mixture. In a large skillet cook chops in hot oil until browned on both sides (4-5 minutes per side). Remove from heat. In a bowl stir together soup sour cream chicken broth and rosemary. Stir in half of the french fried onions. Pour into an ungreased 9x13 baking dish. Top with the browned chops. Bake covered at 350 degrees for 25 minutes. Uncover sprinkle with remaining onions and bake for an additional 5 to 10 minutes or until juices from chops run clear. Serve over hot cooked egg noodles.
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boneless pork chops flour salt black pepper chicken broth sour cream dried rosemary
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483,512 |
Green Spinach Dipping Sauce
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Put the yogurt spinach and shalot in a blender or food processer and puree. Pour into a serving bowl and add salt and pepper to taste. Chill to blend flavors. Serve with fresh raw vegetables for dipping.
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plain yogurt shallot salt pepper
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463,760 |
Hot Marinade for Chicken
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Finely chop the onion and fry gently. Chop the bell peppers and chilis finely and add them to the pan. Be careful with these chilis - if you have cuts or sensitive skin they can really irritate. Chop the fresh tomatoes and add to pan. Crush the garlic and add with the chili powder. Sweat everything down for 10 minutes gently. Be careful not to burn the onions. Add the can of tomatoes tomato puree salt and the ginger along with the sugar. Now add the vinegar and the lime juice and the zest. Cook the sauce for half an hour on medium heat. (just bubbling). Allow the sauce to cool and then use a hand blender to puree it to a fine sauce. If its a bit thin you can heat it up again to reduce it a little. Bottle the sauce in clean sauce bottles or jars.
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onions chili peppers fresh tomatoes tomatoes tomato puree garlic cloves ginger gingerroot bell peppers lemon juice lime malt vinegar sugar chili powder salt
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215,573 |
The Perfect Pasta Salad
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Bring a large pan of salted water to the boil. Add the pasta and garlic and simmer for about 5-7 minutes or until the pasta is al dente and drain. Put the garlic to one side for the dressing. Put the pasta in a bowl. Cut the tomatoes cucumber into small pieces about a quarter the size of the pasta. Roughly chop the basil and chives. Place the tomatoes cucumber black olives basil and chives in the bowl with the pasta. Using a fork mash the cooked garlic on a cutting board with a little salt add to the pasta. Add the oil vinegar and seasoning.
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rotini pasta garlic cloves cherry tomatoes cucumber black olives fresh chives fresh basil extra virgin olive oil white wine vinegar
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30,351 |
Banana Snow
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Peel and mash the bananas. Mix in sugar and lemon juice. Add the yogurt and cream and blend well. Fold in egg whites and spoon into individual dishes. Sprinkle with chopped nuts.
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bananas sugar lemon juice plain yogurt
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379,444 |
Barbecue Chicken Pasta Salad With Lime and Sour Cream
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Bring a large saucepan of salted water to a boil. Add pasta and cook according to package directions During the final 2 minutes add peas and corn stirring to ensure they don't clump together. Drain pasta mixture rinsing it with cool water then transfer it to a rimmed baking sheet. Spread it in an even layer to dry. Meanwhile pull apart chicken meat discarding skin and bones. Chop any large pieces into bite-size chunks. Set aside. In a large bowl whisk together barbecue sauce hot sauce and lime juice. Add chicken and toss to coat. In a second large bowl combine sour cream pasta and vegetable mixture celery red onion carrot and tomatillos. Toss well to coat Fold in chicken and cilantro mixing until just combined. Season with salt and pepper. Serve immediately or refrigerate.
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bow tie pasta pasta frozen corn kernels chicken barbecue sauce lime juice sour cream celery red onion carrot fresh cilantro
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207,874 |
Creamy Orange Sauced Fruit Salad
|
Mix your choice of sour cream no fat low fat of regular with next 3 ingredients to make sauce. Cover and refrigerate for at least one hour; can be made early in the day and combined with fruit before serving. Combine orange sauce and fruit in a serving bowl. Serve.
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sour cream honey lemon zest
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81,442 |
Mexican Popcorn Muffins
|
Sift flour measure and sift with baking powder salt and sugar. Add milk popped corn eggs and melted butter. Stir in cheese and green chiles. Fill well-oiled muffin tins 2/3 full. Bake in pre-heated oven (435 F) for 20 minutes. Makes 12 regular sized muffins.
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flour baking powder salt sugar butter milk eggs green chilies
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291,836 |
Chicken in a Basket
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Heat oven to 425°F. Wash & pat dry chicken. Mix cheese salt and pepper. Dip chicken in margarine. Coat chicken with cheese mixture. Place chicken skin side down in greased baking pan. Pour remaining margarine over chicken. Bake uncovered for 30 minutes. Turn chicken; bake additional 20 minutes or until done. Serve hot or cool.
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chicken parmesan cheese salt pepper margarine
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17,306 |
London Broil with Mushroom Sauce
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Place London broil along with mushrooms wine parsley rosemary garlic and shallots in a plasticbag and secure. Place in the refrigerator for about an hour to marinate. Remove beef from marinade and place in a large skillet and cook over medium heat until cooked to your liking. Place steak aside. In the same skillet place reserved marinade beef broth and tomatoes and cook over low heat for 15- 20 minutes. Slice London broil and pour sauce over meat.
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london broil beef portabella mushroom dry red wine fresh parsley dried rosemary garlic shallots beef broth diced tomato
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198,102 |
Pancakes With Meat/Endive Filling and Creamy Tomato Topping
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Prepare the pancake batter by thoroughly mixing (with a blender or mixer for example) the ingredients (in a container which can be used to pour it onto a pan). You should end up with 300-400ml of slightly yellowish batter with the consistency of cream (like crêpe batter). Let the batter rest while preparing the filling and topping. Note that this recipe calls for a bit more egg than usual so the pancakes end up very light and firm (but a bit eggy to eat by themselves). Take a pan just large enough to hold the bacon apple and raisins and start frying the bacon over low heat with some of the coriander cumin and a bay leave. Take a second pan for the ground meat and assuming the meat is defrosted sauté the onion (and slightly crushed pepper if you are using whole pepper) lightly. Add the rest of the coriander and cumin as well as a bay leave (you should be able to taste the cumin quite clearly if not add more or if in doubt wait till the endive has been added). Add the ground meat to the onion and sauté it over moderate heat until it is a nice brown/grey. You can also add the italian herbs at this point (be moderate do not let them overpower the dish). Whenever a lot of fluid has accumulated in the pan with the bacon transfer the fluid to the pan with the ground meat (to prevent the bacon from being boiled letting it get nice and crisp). While browning the ground meat and adding the endive (see the next step) you should prepare the apple (and make sure the raisins are standby). The apple should be skinned seeded and cut into small pieces (I used pieces of approximately 5x5x1 mm but they could have been a bit bigger for a slightly firmer texture). Once the ground meat has been browned you should add the endive in batches (it shrinks enormously) stirring it through the ground meat and onion mixture over moderate heat. Once all the endive has been added you should still be able to taste the cumin if not add a bit more at this point. Stir the apple and raisins through the bacon and fry them slightly (the apple should not get really mushy but the raisins should feel a bit softer and preferrably very slightly browned). Add the bacon/apple/raisin mixture to the ground meat/endive filling and stir. Now set aside the filling (covered). For the topping melt the butter in a pan and lightly fry the finely chopped onion in the butter. Then add the flour until the flour/butter mixture has the consistency of a thick paste (like when making a béchamel sauce). All over a low heat (you should NOT let it burn or even brown a little). Now mix in some milk repeatedly until the sauce is smooth (but still reasonably thick) and increase the heat a bit until it boils (but still do not let it burn or brown). Turn down the heat a bit again and mix in the tomato paste and fromage frais/kwark (or whatever you substituted). Add the nutmeg and mix in more milk until the sauce is still thick about the consistency of thick yoghurt (pourable but not runny). The result should be orange in colour. Set it aside. Get the pancake batter and a plate for the finished pancakes ready (make sure you can easily access the batter while making the pancakes). Now put a pan (preferrably teflon with a low rim approximately 30cm in diameter I use one with a very thin bottom so I have very direct control over the temperature) over moderate heat and add a small amount of fat (butter/oil no olive oil). The pan should be hot enough to make the batter solidify almost instantly on the bottom but not so hot that it will easily burn. Traditionally the first pancake will turn out bad so it is a good idea to make slightly more batter than strictly necessary and use the first pancake to test out the pan. To make the pancakes spread about 75-100 ml per pancake over the pan (pour it out as evenly as possible and then tilt the pan to let the batter spread evenly over the pan). The pancakes should be approximately 30cm in diameter and 1-2mm thick. Wait till the top of the pancake is dry (this should take approximately 30 seconds) then start to loosen the sides carefully with a spatula (the bottom should be loose if not you should either wait a bit or it has stuck to the pan in which case you should try to carefully loosen it). When loose slide the pancake onto the plate standing by (the pancake should be firm enough to allow this to be done relatively easily) the bottom of the pancake should very slightly browned. Get out a nice ovenproof dish large enough to contain the pancakes (four if you followed the original measurements) but not much more. Clean and grease the dish. Preheat the oven. Now put some of the filling (about a quarter if you made four pancakes) on a pancake in strip of about 5-10cm wide and slightly less than 30cm long (about a cm thick). Fold the empty sides of the pancake over the middle to form a roll containing the filling and carefully put it in the dish (with the fold on the bottom so it won't open and the pancake completely covers its filling). Repeat until you run out of pancakes (I had a small amount of filling left at the end which I used to fill up the empty space in the dish). Pour the topping as evenly as possible over the pancakes. Optionally you could pour only a small amount of topping over the middle of the pancakes leaving them partially uncovered. Bake at 175 degrees Celsius for approximately 30 minutes. The topping should be very slightly browned and look a bit glazed.
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flour milk eggs ground beef bacon endive apple raisins onion cumin bay leaves tomato paste onion nutmeg butter flour milk
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258,562 |
Galliano Vampire Revenge
|
Build first 3 ingredients in a highball glass packed with ice. Cut off the top of lime and remove the lime flesh. Pour Cointreau into the lime bowl. Just before serving light Cointreau on fire. Put the fire out by pouring the burning Cointreau into the drink before drinking.
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vodka lemon lime Cointreau liqueur
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23,201 |
Surimi Snack
|
ix it all together.
|
cooked pasta fat-free mayonnaise
|
485,675 |
Sweet Zucchini Bread
|
Combine eggs oil sugar and zucchini. Mix in dry ingredients. Stir in chocolate chips nuts and coconut. Bake at 350 degrees for about 1 hour.
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eggs sugar zucchini vanilla baking soda baking powder salt cinnamon flour chocolate chips
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520,276 |
Turkey Meatballs
|
Purify onion (you need the juice for making the meatballs juicy) and garlic together. I use a mini chopper. preheat oven to 350 degrees. combine turkey onion/garlic mix and egg in a mixing bowl. add grated parmesan cheese. add bread crumbs and italian seasoning. mix well. spray or butter baking sheet. roll up meatballs and place on baking sheet. Place sheet in oven for 15 minutes then turn. They should be a nice brown color on one side. cook for another 15 minutes. This is where I add them to my spaghetti sauce that is already warmed up and just let them simmer in there while I start the noodles.
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ground turkey onion garlic cloves egg parmesan cheese
|
500,602 |
Baked Cheese & Broccoli Patties
|
preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil. Heat the oil in a small pan over medium heat add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender set aside to cool. Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl add the onion and garlic and mix gently. To the same bowl add the panko the cheeses eggs and salt/pepper to taste. Mix together and form into patties place on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.
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garlic cloves onion frozen broccoli panko breadcrumbs sharp cheddar cheese parmesan cheese eggs salt pepper
|
19,629 |
Vegetarian Winter Vegetable Stew with Cornbread Cobbler
|
Preheat oven to 375 degrees. Heat the olive oil in a large heavy stockpot over medium-low heat. Add the onions celery carrots garlic bay leaves chile powder cumin coriander cinnamon salt and pepper. Saute stirring often until the mixture is juicy about 15 minutes. Meanwhile bring a small saucepan of water to a boil and prepare a bowl of ice water. Place the pearl onions in the boiling water; blanch about 1 minute. Drain. Transfer onions to ice water. When cool peel them. Set aside. Add the stock to the sauteed vegetables stirring to scrape up any browned bits in the bottom of the pan. Add the sweet potatoes and tomato paste. Bring to a boil reduce heat and simmer for 10 minutes. Add the cauliflower and pearl onions. Cover and simmer 5 minutes stirring occasionally until the cauliflower is tender. Strain the liquid from the vegetables into a large pot. Stir together the water and cornstarch. Bring the stew liquid to a boil; keep at a simmer as you slowly add the cornstarch mixture stirring constantly until the liquid thickens. Divide the vegetables between 2 large casserole dishes; add the thickened vegetable juices to cover. (Save any excess liquid for another use.) Top with large dollops of the cornbread topping. Bake about 30 minutes or until the top is golden brown. CORNBREAD COBBLER TOPPING-------------. Combine the flour cornmeal baking powder salt and sugar in a bowl. Work in the butter until incorporated. Mix in the milk until just moistened. Drop large spoonfuls of dough on top of the stew until almost completely covered but still lumpy on top.
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olive oil red onions celery ribs carrots garlic bay leaves chili powder ground cumin ground coriander cinnamon salt black pepper sweet potatoes tomato paste cauliflower water cornstarch all-purpose flour cornmeal baking powder salt sugar butter milk
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172,834 |
Red Raspberry Muffins
|
Preheat oven to 375. Line muffin tins w/ paper liners (or grease them). In a large bowl combine flour sugars baking powder baking soda and salt. In another bowl combine beaten eggs yogurt butter and vanilla. Add the wet mixture the dry ingredients and stir just to moisten. Fold in raspberries. Pour batter into muffin cups. Bake at 375 degrees F. for 25-30 minutes or until the muffins test done w/ toothpick test.
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flour white sugar light brown sugar baking powder baking soda salt eggs plain yogurt vanilla yogurt butter vanilla fresh red raspberries
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320,078 |
Vegan Mexican Hot Chocolate
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In a small saucepan whisk together the cocoa powder sugar cinnamon cayenne and salt and then whisk in the soy milk. Place over medium heat and bring to a boil. Remove from the heat and whisk in the vanilla. Divide the mixture between two cups and serve hot.
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cocoa powder ground cinnamon cayenne chili powder sea salt vanilla-flavored soymilk pure vanilla extract
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7,693 |
Chicken with Sauce Supreme
|
Cut chicken into pieces; cut each breast half into halves. Arrange chicken sides up and thickest parts to outside in oblong baking dish 12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on high (100%) until chicken is done 20 to 25 minutes. Remove chicken from dish; reserve juices. Stir soup and parsley flakes into chicken juices. Arrange chicken in dish coating with soup mixture. Add onions. Cover loosely and microwave unti hot 7 to 9 minutes. Serve with rice.
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broiler-fryer chickens salt pepper dried parsley flakes onion rice
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75,392 |
Sausage & Mushroom Breakfast Casserole
|
In skillet cook sausage until no longer pink;drain off excess fat. Add mushrooms cook until tender. Place bread cubes in a greased 3-quart rectangular baking dish. Layer sausage mixture over bread. Top with cheese and Green OnionSTEP 2 ANOTHER VERSION! Combine eggs milk sour cream and pepper; pour evenly over layers in casserole. Cover and refrigerate 2 to 24 hrs! Preheat oven to 325Bake uncovered 50-55 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.
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pork sausage swiss cheese cheddar cheese green onions eggs milk sour cream light sour cream pepper
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27,901 |
Cranberry Liqueur
|
Combine the sugar and water in a large pan and bring to a boil. Simmer 5 minutes and then stir in the berries and grated rinds. Take off the heat; cool. Sterilize a 1 quart jar and pour berry/sugar mix into it. Add vodka and stir. Cover with lid. Store in a cool dark place for one month shaking every other day. At the end of the month strain the berries out. Sterilize another jar and pour the liquid into it. Cover put back in the dark and let sit another four weeks.
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sugar water cranberries fresh lemon rind vodka
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150,504 |
Gnocchi Alla Romana
|
Preheat the oven to 425 defrees. Butter a jelly roll pan that has 3/4 inches sides. In a 3 to 4 quart sauce pan heat the milk salt and 6 Tbs of the butter nearly to the boiling point over medium heat. Whisking vigorously add the semolina in a thin stream and cook for about a minute switching to a wooden spoon as the batter thickens. Remove from the heat and stir 1/2 cup of the grated cheese then beat in the egg yolks. Working quickly pour the batter into the prepared pan and spread to a thicknes off 1/2 inch. Allow to cool and cover with plastic until ready to cook. Using a 3-inch diameter water glass cut a rows of rounds across the sheet. Arrangein a well buttered baking dish. If there is any butter left mealt it and pour on top of gnocchis. Sprinkle with the remaining 1/2 cup of grated cheese. Place in the oven and cook 15 to 20 minutes or until the top is light golden brown. Remove and serve inmediately.
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milk salt unsalted butter semolina parmigiano-reggiano cheese
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412,639 |
Chocolate Avocado Dream Pie
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Take a pre made vegan crust and lay washe'd and dried raspberries along bottom of crust. In a double boiler melt chocolate chips with soymilk and vanilla. Add sweetener to taste. Mix well and take off from heat after fully melted so that it does not burn. In a separate bowl mash up the avocado or pulse in a food processor. Add in orange juice Get all lumps out. After chocolate cools a bit mix it in with mashed avocado. This mixture should be thick and creamy. Test the sweetness level. Pour over raspberries and place in fridge to set. Enjoy! Top with a vegan whipped cream topping if desired.
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avocados semisweet vegan chocolate chips soymilk vanilla extract liquid sweetener raspberries
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433,015 |
Zucchini Wheels With Sesame-Mint Pesto
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Basic Recipe:. Pulse breadcrumbs almonds garlic mint lemon juice and lemon zest in blender or food processor until coarsely chopped. Add oil and sesame seeds and pulse several times to make chunky pesto. Score an X in each zucchini wheel to within 1/2 inch of bottom making sure not to cut through. Gently pry each wheel open and stuff with 1 heaping teaspoons pesto. Place zucchini wheels snugly in single layer stuffing-side up in medium saucepan. Add 1 cup water cover pan and bring to simmer over medium heat. Cook 20 minutes or until zucchini are tender. Serve hot with cooking liquid drizzled over top. My changes:. I used lime juice and lime zest because I did not have lemons and the result was tasty too! I added a generous amount of freshly grated Parmesan cheese and salt and pepper to the filling. I scooped out some of the zucchini with a spoon instead of cutting them as described above. I also braised them unfilled for 5 minutes until they were slightly tender. Then I filled the zucchini and baked them in a 350°F oven for 10-15 minutes until they were heated through.
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garlic cloves fresh mint leaves lemon juice lemon zest olive oil sesame seeds zucchini
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161,186 |
Taiwan Sweet Bananas in Coconut Milk & Sauce
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In medium stockpot add bananas coconut milk ginger five spice and powdered sugar. Simmer turning bananas gently. Cook 15 minutes. Note: After the above is cooked for a wonderful sauce over gingerbread or vanilla ice cream do the following: Taiwan Sweet Sauce. 2 tsps cornstarch in 1/2 cup cold water dissolve. Mash the bananas. Add the cornstarch mixture to the coconut milk and mashed bananas. Stir contantly so it will not burn. Stir until thick and glossy. Chill. Spoon over dessert.
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firm bananas coconut milk powdered ginger Chinese five spice powder powdered sugar
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468,962 |
Lamb Shank With Jacob’s Creek Reserve Cabernet Sauvignon
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Heat the oil in a casserole dish. Add the shanks one at a time seal them on all sides and remove from the dish. Add the roughly chopped vegetables and cook for 2 minutes. Add the herbs and put the lamb back in the dish on top of the vegetables. Add red currant jelly and stock. Put the lid on and bake at 150c for at least two and a half hours but I like to do another hour on top. Serve the lamb shank with mash potato and vegetables.
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lamb shanks leek celery ribs carrots onions garlic bay leaf thyme rosemary red currant jelly port wine
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27,894 |
Tortilla Chip Dip
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Combine beans and chili powder; mix well. This is the first layer. Combine avocados salad dressing bacon onion and seasonings; mix well. This is your 2nd layer. Your next layer (3rd) is chopped olives. Your next layer (4th) is chopped tomatoes. Your next layer (5th) is chopped chilies. Your last (top) layer is your cheese. Put all in a shallow clear glass dish (for a beautiful presentation) layered as indicated. Serve with tortilla chips.
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chili powder avocados bacon onion salt black olives fresh tomato green chilies mild cheddar cheese tortilla chips
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239,992 |
Bun Cha - Grilled Vietnamese Pork Skewered Recipe
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In a large mixing bowl combine the honey hoisin sauce fish sauce garlic spring onions oyster sauce salt and pepper mixing well. Add the pork coating the slices well. Cover and marinate for 1 hour. Meanwhile start the barbecue fire. Soak the bamboo skewers. When ready to eat thread the meat strips on the skewers. Don't be tempted to overload the skewers; skewers which are too generous will char on the outside by the time the inside is cooked. Grill over medium-hot coals for 3 to 4 minutes brushing the meat with the marinate. When browned and cooked remove from the fire and serve.
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honey hoisin sauce fish sauce garlic cloves scallions oyster sauce salt ground black pepper pork
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22,996 |
French Breakfast Puffs
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Beat all ingredients together and pour into greased mini-muffin pans. Bake at 350 degrees for 15-20 minutes. While warm dip in melted butter and roll in mixture of sugar and cinnamon.
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butter sugar egg flour salt nutmeg milk butter sugar cinnamon
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154,182 |
Meatballs With Apricots
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Mix the ground beef with the chopped onion parsley egg soy sauce pepper & salt and the breadcrumbs until you get a firm mixture. Roll medium sized meatballs with your hands from this mixture. Put them in the refrigerator for about 30 minutes. Or do this part before going to work. Separate the apricots from its juice but save both. Cook the meatballs in the margarine on medium high heat until well done and brown on each side. Transfer the meatballs on to a platter and add the apricot juice into the pan. Add the honey and the thyme; let this cook for a minute. Thicken the sauce a little with cornstarch. Add the meatballs and the apricots and let them heat up.
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ground beef onion fresh parsley egg apricots margarine honey thyme cornstarch
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155,632 |
Asparagus and Ham Frittata
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Heat the broiler. Cook the ham parsley and 1 Tbsp butter in a skillet over low heat until ham renders its fat and begins to shrivel 10 minutes. Meanwhile cut up the asparagus. Start cutting from the base in ¼ to ½ inches crosswise slices. Cut up to the tips but leave the last inch of the tips whole. Add to the ham and continue cooking another 5 minutes. Melt the remaining Tbsp of butter over medium-low heat in a 10-inch nonstick skillet or omelet pan. Beat the eggs in a large bowl with a fork to break up yolks. DON’T WHISK (you don’t want air in eggs)! Stir in the asparagus ham and parsley. Pour into the skillet and cook stirring gently just until the eggs start to form curds about 5 minutes. Be careful to scrape the bottom of the pan while you’re stirring to keep the eggs from setting up too quickly. Cover and reduce the heat to low. Cook until the top is almost set another 5 to 10 minutes. Sprinkle the top with Parmesan and place the pan 4 or 5 inches under broiler. Cook just until the cheese begins to brown about 1-½ minutes. Remove the frittata from the broiler and loosen the sides with a thin spatula. Set aside to cool to room temperature. When ready to serve remove the frittata from the pan and cut into wedges. Or cut into 1-inch squares and insert a toothpick to serve as appetizer.
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ham parsley butter asparagus eggs parmesan cheese
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368,156 |
Spicy Glazed Sweet Onions
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Heat butter in pan and add the onions coat well with butter. Add the balsamic vinegar brown sugar and red curry blend well. Cook onions for 5 minutes cover and continue cooking till almost tender you want the onions to still be crisp. Remove cover and cook for 3 - 5 minutes longer until glazed. Next season with the salt pepper and paprika. Garnish with red pepper flakes and parsley. Sooo good!
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onions butter vinegar sugar curry paprika salt pepper parsley red pepper flakes
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392,533 |
Quick Oatmeal Cookies
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Preheat oven to 350F Line two baking sheets with waxed paper. Sift together the flour baking soda baking powder and salt. Cream together the sugars and butter. Add the egg vanilla and milk and beat until smooth. Stir in the sifted igredients and mix well. Stir in the grated orange rind then the oats and raisins. Scoop up balls of the dough with a tablespoon and drop enough of them to fill the prepared baking sheets spacing them approximately 2-inches apart. Bake for 10-12 minutes or until just browned. Remove immediately from the baking sheets and cool on a wire rack Repeat with the remaining mixture preparing the sheets as before. Chef's Tip: If you are baking more than one sheet of cookies in a non-convection oven swap them around halfway through to make sure they are cooked evenly.
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all-purpose flour baking powder baking soda salt soft brown sugar granulated sugar egg vanilla extract milk rolled oats raisins
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499,615 |
Grilled Pancetta Wrapped Asparagus
|
oss trimmed thick asparagus with a little olive oil to coat. Wrap each spear with a thin 1/2 slice of pancetta. Sprinkle with a little bit of smoked paprika. Grill until pancetta is crisp and the asparagus is tender. Serve with a squeeze of lemon juice.
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olive oil pancetta asparagus spears lemon
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279,470 |
Super Fast Low Fat Layered Dip
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Spread both cans of refried beans in an 8x8 square baking dish. In a medium size bowl mix the package of ranch dressing with the sour cream. Spread the sour cream mixture over the beans. Top with black olives tomato and green onions. Cover with cheese. Refrigerate until ready to serve. Serve with light or baked tortilla chips.
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vegetarian refried beans fat free sour cream reduced-fat cheddar cheese sliced ripe olives tomatoes green onions
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409,456 |
Chicken Curry (Weight Watchers Style)
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In bowl combine yogurt and seasonings; add chicken parts turning to coat. Let stand at room temperature for 30 minutes. In 12 inch skillet heat oil; add onion and saute until lightly browned. Add tomatoes and bay leaf and let simmer for 5 minutes; add chicken and marinade mixture and stir to combine. Bring mixture to a boil. Reduce heat cover and let simmer turning once to twice until chicken is tender about 30 minutes; remove bay leaf before serving.
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plain low-fat yogurt garlic cloves curry powder ground coriander ground ginger salt chicken parts chopped tomato bay leaf
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181,572 |
Heirloom Tomato, Mozzarella and Basil Side Dish
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Cut the tomato in half. If tomato will not sit flat take a small thin slice off of the bottom. Place 1 piece of mozzarella on top of each tomato half. Chiffonade the basil into thin strips and place 1/2 the basil on top of the mozzarella. Drizzle with olive oil and balsamic (no need to pre-mix the two together) over the tomato/mozzarella/basil. Serve with salt to taste (we let guests add their own).
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mozzarella cheese basil leaves extra virgin olive oil salt
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283,975 |
Zucchini With Garlic and Tomato
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Spray large skillet with cooking spray; heat over medium heat until hot. Saute zucchini and garlic until lightly browned about 5 minutes. Stir in tomatoes basil and oregano; cook 5 more minutes. Stir in parsley; season to taste with salt and pepper.
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zucchini garlic cloves canned tomato fresh basil fresh oregano fresh parsley
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85,506 |
Germ Fighting Spray
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Combine ingredients and add to a clean spray bottle. Shake gently before each use.
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distilled water water
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372,091 |
Zesty Tuna Noodle Bake
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Preheat oven to 350 degrees F. Combine cream cheese mayo sour cream hot sauce and pepper. Add vegetables and tuna to sauce mixture. Cook macaroni until extra-firm about 6 minutes. (Make sure your pasta water is well-seasoned and your casserole will not need any additional salt). Drain macaroni and mix with other ingredients. Pour into greased casserole dish and top with grated cheese. Bake at 350 for 20 minutes then turn heat to 400 until cheese reaches desired crispiness.
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elbow macaroni reduced-fat cream cheese low-fat mayonnaise low-fat sour cream fresh ground black pepper celery onion tuna in water sharp cheddar cheese
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69,373 |
Pat's Mustard
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Combine mustard and vinegar; let sit overnight. Beat in eggs add sugar and salt. Blend in double boiler until custardlike consistincy. Cool. Add mayonaise. Keep refrigerated.
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mustard powder white vinegar eggs sugar salt mayonnaise
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247,354 |
Loaded Mashed Potatoes (Paula Deen)
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In large stockpot cook potatoes in enough salted water to cover until tender. Drain and return to stockpot. Add butter garlic and sourcream; beat with an electric mixer until smooth. Add a little milk if needed. Stir in cheese bacon salt and pepper. Serve immediately. Enjoy!
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idaho potatoes butter garlic sour cream milk sharp white cheddar cheese bacon salt ground black pepper
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162,064 |
Black Bean Succotash
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ombine all ingredients in a small bowl. Season with salt and pepper to taste.
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black beans roma tomatoes red bell peppers green bell pepper garlic clove cumin lime juice and zest of onion fresh cilantro
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292,714 |
Mostaccioli Sauce
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Heat Oil brown bacon until tender. Add ground beef ground pork & onion and cook until meat is done. Add all remaining ingredients except the tomato paste and simmer under low heat for 1 hour. Add tomato paste and continue simmering for another 15 minutes. Serve over mostaccioli noodles.
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olive oil bacon ground beef ground pork salt cooking sherry black pepper onion tomato paste Italian-style tomatoes bay leaf basil
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257,386 |
Sour Cream Bran Muffins With Apples
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preheat oven to 375. grease muffin tin. Combine sour cream butter and egg. Add bran flakes let stand till softened. Add combined dry ingredients mixing till just moistened. Fold in apples. (As with most muffin recipes you could fold in 1/2 cup chopped nuts here as well). Spoon into greased muffin cups filling cups 3/4 full. Bake at 375 25 minutes.
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sour cream butter egg flour sugar cinnamon baking soda salt apple
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529,503 |
Pistachio Cranberry Almond Butter Bark
|
Melt coconut oil and almond butter in a saucepan over low heat. Mix in maple syrup vanilla and salt. Transfer mixture to the fridge for 10 minutes to firm up. Transfer mixture to a pan lined with parchment and sprayed. Spread in an even layer. Sprinkle on toppings. Transfer to the refrigerator for 1 hour until set. Break into pieces and enjoy!
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butter almond butter maple syrup salt vanilla extract cranberries pistachios
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479,999 |
Blackberry-Blueberry Tart W/Cornmeal Crust
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Preheat the oven to 350 degrees Farenheit. To make the crust: In a medium bowl whisk together the flour cornmeal baking powder and salt. Set aside. In a medium bowl mix the butter and 1/2 cup sugar together until smooth. Incorporate the eggs and extracts and beat until combined. Gradually cream together with the flour mixture and mix until the dough comes together. Separate 1/3 of the dough and set aside. Butter a 9 inch pan and press the remaining dough into the pan evenly. Roll and cut the separated dough and set aside. Freeze all of the dugh for approx 30 minutes until firm. Meanwhile to make the filling: In a medium bowl mix togetherthe vinegar cornstarch and sugar and add in the berries. Stir until the berries are fully coated and set aside until needed. Assembling/making the Pie: Pour the filling evenly into the chilled pie crust and top with the rolled out dough. Sprinkle lightly with granulated sugar and turn the oven up to 375. Place the pie on the middle rack and bake at 375 for 25 minutes until the crust is golden. Serve cold and refridgerate for up to a week.
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all-purpose flour cornmeal baking powder salt butter sugar vanilla extract eggs blueberries blackberries sugar white wine vinegar cornstarch
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14,014 |
Chili lasagna
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Brown the meat with the onion in a large skillet over medium heat draining excess fat if necessary. Then combine all ingredients except lasagne noodles and cheese in a large stockpot stir occasionally and allow to heat thoroughly at least 1/2 hr. Coat a large casserole dish or baking pan with cooking spray. Start with a thin layer of chili on the bottom then some ricotta then a layer of 3 noodles. Keep layering in this order until you run out of chili noodles or room in the pan but make sure the top layer is chili. Top with a layer of shredded cheese and bake at 375 deg for approx 45 mins or until cheese is melted and bubbling.
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ground beef ground turkey tomato sauce tomato sauce tomato paste diced tomato chili powder crushed red pepper flakes ground cinnamon ricotta cheese cheddar cheese
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166,661 |
Power Salad Marinated Flank Steak Salad
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for the Meat and Marinade: Whisk together all ingredients in bowl; place steak in baking dish; pour marinade overtop steak cover with plastic wrap. Marinate steak 12 to 24 hours in refrigerator. Broil or grill streak; slice diagonally (this is a must. Assembling the Salad: In large salad bowl add lettuce fresh mushrooms tomato carrot and shallots; slice steak on the diagonal into thin strips reheat in microwave for 1 minute on high. (if using leftover grilled portabello mushrooms heat in microwave for 1 minute as well.) If using frozen green beans and corn cook according to package drain and add to salad. Whisk together dressing ingredients until smooth and blended. Pour over salad toss well and serve with hot dinner rolls.
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lemon juice soy sauce pepper lettuce mushrooms corn carrot tomatoes shallots extra virgin olive oil red wine vinegar Dijon mustard spicy mustard minced garlic clove
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289,652 |
Kashmiri Rogan Josh (Indian Mutton/ Lamb Curry)
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Heat oil in a large saucepan. Add cinnamon stick and cloves. After a second add asafoetida meat and salt. Saute for 5 minutes. Add paprika and cayenne pepper. Stir. Add yoghurt gradually. Stir till all the liquid evaporates and the meat turns brown in color. Add fennel and ginger powders. Stir. Add water or broth cover partly and cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 30 minutes or until the meat is tender. Stir the meat from time to time as it cooks. Uncover and add the garam masala powder. If the gravy is too thin let it boil till it thickens to the desired consistency. Serve hot.
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lamb fennel powder plain yogurt cinnamon stick clove asafoetida powder paprika garam masala cayenne pepper ginger powder water beef broth salt
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333,477 |
Pound Cake
|
In work bowl of stand mixer cream butter and sugar until there is no granularity left and butter is light and fluffy. Add eggs one at a time beating well after each addition. Sift flour baking powder and salt 3 times. Alternate adding flour and milk to butter starting and ending with dry ingredients. Add vanilla and lemon juice if using. Pour into a greased and floured loaf pan. To make marble cake pour 2/3 of the batter into a greased and floured loaf pan. Add cocoa powder to the remaining batter and mix until fully blended. Pour over batter in loaf pan and swirl briefly with a butter knife. Put into a cold oven and turn temperature up to 350°F Bake 1 hr 15 minute Cool in pan 10 minutes then remove and leave on a cooling rack until fully cooled.
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butter sugar eggs all-purpose flour baking powder salt milk vanilla lemon juice
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436,290 |
Non-Dense Delicious Whole Wheat Bread
|
Mix the preferment well and knead in a large bowl or on the counter untill smooth (3 to 5 minutes). Cover with oiled plastic wrap and place in the refrigerator. Mix the soaker and knead in a similar fashion. Cover with oiled plastic and place at room temperature for up to 24 hours. I have made this with only 30 minutes for both at room temperature with good success. Flavor is inhanced by longer periods of time. After the resting period allow the preferment to warm at room temperature for 2 hours and make the dough. Mix the rest of the ingredients with the preferment and the soaker. I like to hand knead the ingredients in until the salt yeast particles oil and molasses are incorporated (about 3 minutes). Either knead by hand using minimal extra flour or place in an electric mixer on low speed switching to the next speed level at the end of the kneading. Knead for 10 to 15 minutes until a window-pane is achieved. Pinch a golf-ball sized lump and stretch with hands until light can be seen through the thin dough. If the dough tears easily knead further until a window-pane is achieved. Stretch the dough gently into a rectangle and fold the sides over the top like an envelope and repeat for the other 2 sides. Invert the dough into a large bowl (preferably with straight sides) until doubled in volume (about 45 minutes). Remove and divide into 2 equal loaves and form boules or place into two 9\"x5\" oil-sprayed loaf pans. Cover with oiled plastic and allow to rise in an 80 F space - I set the loaves on a hot water tank that is a constant 80°F. Preheat oven to 375F and place a heavy pan or skillet in the bottom of the oven. When 1.5 times or twice their volume remove and uncover. If free-form loaves score with a razor blade or sharp serrated knife and place in the middle of the oven. Add 1/2 cup of hot tap water to the preheated pan in the bottom of the oven. Bake for 20 minutes and roate loaves for even browning. Bake 30 more minutes until 205F internally or they sound hollow when thumped on the bottom. Remove from the oven; remove from the pans and set loaves on a wire rack to cool before slicing.
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whole wheat flour all-purpose flour water instant yeast whole wheat flour all-purpose flour water salt salt instant yeast olive oil molasses
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434,600 |
Hot and Spicy Baby Back Ribs (Scd)
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In a medium bowl mix peppers onions garlic and sprinkle with salt and pepper. Sprinkle baby back ribs with a little salt and pepper and rub with pepper mixture. Wrap ribs individually in tin foil layering with the pepper mixture until the ribs are well coated. (wrap the ribs loosely) I like to put all of my on a large sheet (or two) of tin foil fold in the ends and then bring the sides together rolling them down to secure. Marinate for 24 hours. Preheat oven to 400 degrees F. Take ribs out of the refrigerator and let them return to room temperature. Turn oven down to 300 degrees F. Leave the ribs in the tin foil. Put the ribs onto a cookie sheet and bake inside foil for 6-8 hours. Hint: When I make this recipe I find that sometimes the ribs tend to stick to the tin foil. Add a thin layer of olive oil to the tin foil before you wrap them to help prevent sticking.
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green peppers onions garlic salt pepper
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379,566 |
Linguini Allo Scoglio
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Clean seafood. devein shrimp remove tails if desired. Wash/trim scallops. Thoroughly wash and de-beard mussels and clams scrub shells vigorously throw away any open or broken mussels and clams. Sauté garlic in olive oil until transparent. Add basil white wine clam juice mussels clams shrimp scallops and red chili pepper. Cover and steam until shrimp and scallops are cooked and mussels and clams open. Add marinara sauce heat until bubbly. Pour over cooked linguini.
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garlic clove basil olive oil white wine mussels shrimp littleneck clams scallops linguine
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11,476 |
Oven Roasted Asparagus With Garlic
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Preheat oven to 450°F. Spread asparagus in a single layer on a shallow baking pan or baking sheet. Drizzle lightly with olive oil. Sprinkle salt to taste. Spread minced garlic over all stalks. Place pan in oven for 10-12 minutes--stalks should be roasted but still crisp. Serve immediately.
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asparagus olive oil salt garlic
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435,151 |
Healthy Hummus
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Combine everything in blender or food processor and process until smooth. Chill. Serve with pitas or as a veggie dip.
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garlic sour cream lemon juice salt paprika ground pepper chickpeas toasted sesame seeds
|
167,757 |
Greek Chicken Rice
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Put enough water in a pot and boil the chicken pieces with the onions unchopped. Boil until chicken is tender. Take off the chicken and the onions and reserve the broth for later use in the recipe. Place in a casserole dish the onions cut them in large pieces. Then add feta crumbs the parsley and the rice. Mix well. Put on top the chicken and 1.5 cup of chicken broth. Add the butter. Bake for 45 minutes at 200°C - (350F). Mix the eggs with the remaining chicken broth and add them to the casserole. Bake for 30 minutes more at the same temperature.
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broiler-fryer chicken onions rice feta cheese fresh parsley butter olive oil chicken broth eggs chicken broth
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254,478 |
Curried Haddock With Pineapple (Iceland)
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Preheat oven to 200C (390F). Lightly brush an oven-proof baking dish w/some of the oil & set aside. Cut haddock into pieces season w/salt + pepper & set aside. Heat remaining oil in a non-stick frying pan. Saute leek & garlic over med-heat till softened. Add chopped bell peppers + mushrooms (if using) & saute for 2-3 minutes. Add shrimp single cream pineapple tidbits & pineapple juice. Stir in Worcestershire sauce curry powder & paprika. Taste & add salt & pepper as desired. Simmer for 2 minutes. Add fish pieces & simmer for 1 minute. Remove from heat & pour into the prepared baking dish. Cover loosely w/foil & bake for 15-20 minutes. Serve over rice.
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haddock fillets olive oil leek garlic clove red bell pepper green bell pepper shrimp pineapple tidbits Worcestershire sauce curry powder paprika button mushrooms
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197,817 |
Taco Pie in Pie Crust
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Brown meat > drain fat and season. Unroll crust put into 9 or 10 inch pie plate. Bake crust for about 10 minutes until just starting to bubble. Spread beans on pie crust. Layer half of meat chilis and cheese. Layer other half of meat chilis and cheese. Top with crumbled corn chips. Bake in 350 degree oven for about 25-30 minutes. Serve with guacamole olives tomatoes lettuce salsa and sour cream.
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ground beef diced green chilies cheddar cheese salsa sour cream black olives tomatoes lettuce
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259,332 |
Schnitz Pie - Dried Apple Pie
|
Preheat oven to 450°F. Cook apples in water to a soft pulp. Add orange juice and rind cinnamon salt and sugar; mix well together. Cool. Line a pie pan with pastry; fill with apple mixture and cover with top crust. Crimp edges attractively and cut several slits in crust to allow steam to escape. Bake at 450F for ten minutes; reduce heat to 350F and continue baking for 30 more minutes.
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water orange juice and zest of cinnamon salt sugar
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16,573 |
Broiled Chicken with Oil, Lemon, and Garlic Sauce
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Season the chicken with salt and pepper. In a shallow dish filled with a mixture of garlic lemon juice oil and parsley roll the chicken quarters to coat them. Allow to marinate at least 1 hour. Preheat the broiler. Drain the chicken reserving the marinade. Set the broiling rack about 7 inches from the heat. Place the quarters skin side down on the broiling rack and broil 10 minutes basting often with the cooking juices and a little of the marinade. Turn the quarters over and broil the chicken 10 minutes longer. Turn and brush twice more with remaining oil mixture until both sides are golden brown and crusty. Serve at once.
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chicken salt black pepper garlic lemon juice olive oil parsley
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494,818 |
Easy Japanese Potato Salad
|
Boil the potato and carrot until tender but not mushy. Allow to cool. Cube the potatoes. Cut the carrot in half lengthwise and then cut into half circle chunks. Slice the cucumber into thin rounds. Place into a bowl cover with the salt. Work the salt into each piece - using your hands is best. Allow to sit for about 5 minutes. Drain off the water. Combine all the veggies in a bowl and add the mayo. Mix through. Chill and serve.
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potatoes carrot cucumber salt mayonnaise
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84,062 |
Ricotta Frittata
|
Preheat broiler Beat eggs with 3/4 teaspoon salt and white pepper to taste. Stir in cheeses marjoram and garlic. Heat oil and butter in 8- or 10-inch skillet. Add egg mixture and lower heat. Cook until set about 12 minutes then brown under broiler. When done slide frittata onto plate. Serves 6.
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eggs salt white pepper ricotta cheese parmesan cheese marjoram garlic olive oil butter
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430,541 |
Oven-Baked Teriyaki Tri-Tip
|
Stand a large ziplock bag in a bowl. Combine all ingredients except beef in bag. Zip closed and shake well to dissolve the sugar. If don't have access to mirin you can use combine 1/2 cup regular sake with 1 tsp of sugar. Add beef to marinade. Chill at least two hours turning occasionally. Heat oven to 450 degrees. Place meat along with marinade into a suitable oven roasting pan (I like Pyrex myself). When oven is ready roast meat for 10 minutes. After 10 minutes cover meat with foil. Lower oven temperature to 350 and roast for 15 minutes. Remove foil and continue roasting for another 15 minutes. By this point the meat should be about medium. Cook up to another 10 minutes longer for medium well to well done. Remove roasting pan from oven and re-cover with foil. Let sit for 15 minutes. Slice across the grain and serve using the marinade as a sauce.
|
tri-tip steak soy sauce sugar brown sugar onion sake mirin garlic black pepper dry mustard
|
305,117 |
Lemon Ginger Chicken Salad
|
repare vegetables and combine with all other ingredients. Enjoy as a sandwich or on a bed of lettuce.
|
chicken breasts celery carrot sweet onion mayonnaise plain yogurt parsley garlic powder fresh ginger fresh ground pepper sea salt
|
116,005 |
Multi-grain Apple Muffins
|
Preheat oven to 350°F Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners. Combine flours flax seed baking powder baking soda and salt in large mixing bowl. Add brown sugar and mix until blended. In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together. Pour apple mixture into dry mixture and stir only until ingredients are blended. Fill muffin cups about two-thirds full. Bake for 18 to 20 minutes. Cool about 1 minute before removing from pan. Cool completely on wire racks.
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white flour ground flax seeds baking powder baking soda salt brown sugar buttermilk eggs apple
|
451,969 |
Newburg (Classic Seafood)
|
Cook the chosen protien with the butter for 3 minutes. Add sherry (and/or brandy). Cook 1 minute and add cream salt cayenne nutmeg and egg yolks. Stir over a low heat until slightly thickened. Place protien on toast points puff or sliced french bread and pour sauce over top. Sprinkle cayenne and nutmeg on top and garnish with parsley.
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butter sherry wine salt cayenne nutmeg parsley
|
95,007 |
Rigatoni With Lemon Parmesan Cream
|
Cook pasta according to directions; drain rinse and set aside. Heat oil in large saucepan over low heat add garlic and saute 30 seconds; do not brown. Add lemon peel and cream bring to a simmer and cook 6 to 8 minutes until sauce thickens slightly. Add tomatoes parmesan cheese parsley and cooked pasta. Stir well and season with salt& pepper. Squeeze lemon juice over all and mix well. Serving size for for main course.
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rigatoni pasta extra virgin olive oil garlic lemon rind of heavy cream tomatoes parmesan cheese flat leaf parsley
|
171,260 |
Southwestern Chorizo Quesadillas
|
Preheat a nonstick skillet or griddle pan to high heat; blister a flour tortilla for 20 seconds flip. Cover half the tortilla surface with shredded cheese bits of chorizo or andouille and chopped scallions. Fold the tortilla in half and cook a minute longer 30 seconds on each side pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa. For salsa combine tomatoes onion cilantro and salt in a small bowl and spoon over wedges of quesadilla as you snack.
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flour tortillas monterey jack pepper cheese smoked cheddar cheese chorizo sausage andouille sausage scallions plum tomatoes fresh cilantro coarse salt
|
429,700 |
Steak and Cheese Sandwiches
|
hop up roast beef. In large skillet melt 1/2 stick margarine or butter. Add 1-2 tablespoons sauce according to taste. Add onions and peppers and saute until tender. Add roast beef and additional sauce (according to taste) and continue cooking over medium heat until just warmed. Take off heat and sprinkle cheese over top. Let sit until melted and then spoon onto rolls.
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deli roast beef mozzarella cheese margarine butter onion bell pepper Lea & Perrins Worcestershire Sauce
|
482,942 |
Banana Cake -
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1. Preheat oven to 275°. 2. Grease and flour a 9 x 13 pan. 3. In a small bowl mix mashed banana with the lemon juice; set aside. 4. In a medium bowl sift flour baking soda and salt;nutmeg and cinnamon set aside. 5. In a large bowl cream 3/4 cup butter and 2 cups sugar until light and fluffy. 6. Beat in eggs one at a time then stir in 2 tsp vanilla. 7. Beat in the flour mixture alternately with the buttermilk. 8. Stir in banana mixture. 9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. 10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. For the frosting cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add icing sugar and beat on low speed until combined then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting if desired.
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bananas lemon juice flour baking soda salt cinnamon nutmeg butter sugar brown sugar eggs vanilla buttermilk butter cream cheese vanilla icing sugar
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505,534 |
Coffee and Donut Milkshakes
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Combine all ingredients in a blender and process until smooth. Mix the cinnamon and sugar in a shallow dish. Wet the rim of the glass with a little coffee or milk and coat it in cinnamon sugar before pouring the milkshake inches.
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coffee milk vanilla ice cream cinnamon sugar
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233,028 |
Savory French Omelet
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In a large skillet fry bacon until crisp. Crumble cooked bacon;. set aside. Add 1 tablespoon oil to bacon drippings. Add potatoes. and leek; saute until tender. Stir in crumbled bacon; set aside. In a large bowl beat together eggs salt and white pepper. Stir in sauteed-potato mixture and cheese. Heat remaining 2 tablespoons oil in skillet. Pour in egg mixture. Cook over low heat until underside is browned and top is soft and moist. Sprinkle chopped parsley over top. Fold cooked omelet in half. Use a broad spatula to place omelet on a platter. Garnish with parsley sprig. If desired cook 4 small omelets instead of 1 large omelet.
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bacon potatoes leek eggs salt white pepper gruyere cheese parsley fresh parsley sprig
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32,208 |
Zippy Zucchini Skillet
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Heat oil in large skillet. Add zucchini and onion saute for 5 minutes. Stir in remaining ingredients EXCEPT cheese. Cook and stir for 5 minutes. Remove from heat place in bowl and sprinkle with cheddar.
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zucchini onion whole kernel corn green chilies salt pepper garlic powder cheddar cheese
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155,077 |
Maple Glazed Acorn Squash Rings
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Cut squash crosswise into 4 1 inch slices; remove seeds. Place squash on microwave safe plate. Cover with plastic wrap vent. Microwave HIGH 6 minutes or until tender. Preheat broiler. Place squash on baking sheet. Combine syrup and other remaining ingredients. Brush syrup mixture over squash. Broil 3 minutes or until bubbly. Drizzle with remaining syrup.
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acorn squash maple syrup Bourbon butter salt ground nutmeg
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47,063 |
Indonesian Chilli Chicken
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Place garlic chilli ginger and onion in pan with oil and cook for 3 minutes or until fragrant. Add chicken breasts turning to cover with spices and lighlty browned. Pour coconut milk or evaporated milk oven chicken and simmer until chicken is tender approx. 15 minutes. Serve with rice.
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chicken breasts garlic dry crushed red pepper ginger onions coconut milk
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76,192 |
Cranberry Muffins or Loaf Bread
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Mix all ingredients. Pour into 1 jumbo muffin tin (6 large muffins) or 1 loaf pan. Bake at 350 degrees for about 25 minutes for jumbo muffins or 45-50 minutes for loaf pan. If using regular sized muffins watch time closely. Test with toothpick for doneness.
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sugar flour baking powder baking soda salt egg milk canola oil vanilla lemon rind of cranberries
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418,773 |
Spanish Black Beans and Rice
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Prepare Spanish rice according to package directions. Brown ground beef in a skillet and drain. When rice is cooked add to the ground beef. Mix in remaining ingredients and simmer until heated through.
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Spanish rice mix water olive oil lean ground beef corn black beans sour cream
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465,899 |
Fruit Pavlova
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repare the dish just before you are ready to eat it. Wash and drain the fresh fruit or drain the canned fruit. Spread the ice cream over the meringue nests. Arrange the fresh or canned fruit carefully on top of the cream or ice cream. Decorate with a spoonful of thick cream. Serve at once.
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