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532,063 |
Satsuma Rum (Bayou Rum Brand) Cocktail
|
Fill a highball glass with either the simply blueberry lemonade or simply lemonade. Add Satsuma Rum and stir. Cheers!
|
um
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277,235 |
Sam's Grilled Pound Cake With Fresh Fruit
|
Put whipping cream sugar and Chambord in mixer and whip cream until thick - set aside in fridge. Heat grill to medium and grill slices until each piece gets grill marks. Place cake on bottom of plate add a scoop of whipped cream fruit a little more cream and a light sprinkle of the brown sugar.
|
sugar Chambord raspberry liquor blueberries raspberries sugar
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255,488 |
Easy Ice Cream Sandwich Cake (Dairy-Free)
|
Layer a 8x10 pan with rows of cookies. Beat topping with pudding mix until stiff like whipped cream. Pour over layer of cookies. Put on second layer of cookies. Freeze. Cut into portions when ready to serve.
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frozen non-dairy topping vanilla pudding mix
|
31,148 |
Never Fail BBQ Chicken Breasts
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Mix all the ingredients except chicken. Place each chicken breast on a square of double foil. Distribute the sauce close and seal the packages. Place on BBQ on LOW heat. Cook for 45 minutes to an hour turn once.
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garlic fresh parsley celery sweet onion thyme boneless skinless chicken breasts
|
520,524 |
TexMex Chicken for Slow Cooker
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Place frozen chicken in bottom of slow cooker. You can use all breasts or all thighs or combination of both. Place all the dry seasonings and garlic in medium bowl. Add the tomatoes beans corn and chicken broth. Stir ingredients together. Pour over chicken breasts in slow cooker. Cook 3-4 hours on high or 6-7 hours on low. Before serving shred chicken and stir ingredients together. Serve over hot cooked rice and top with fresh chopped cilantro or a sprinkle of dry cilantro shredded cheese and sour cream if desired.
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boneless skinless chicken breasts boneless skinless chicken thighs chili powder ground cumin ground oregano salt garlic cloves tomatoes and green chilies corn black beans pinto beans chicken broth cooked rice fresh cilantro
|
78,008 |
Crab Bisque
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Pick over crab for any bits of shell fragments. In a large pot combine butter and oil and saute shallots until translucent. Add stock and cream and season to taste with salt and pepper. Simmer mixture on low heat for 3-4 minutes. Add crabmeat and heat through. Stir in sherry and cook until heated 2-3 minutes. Check for seasoning. Serve hot garnished with minced tarragon (or parsley if that's what you have) if desired.
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unsalted butter shallots heavy cream kosher salt white pepper lump crabmeat dry sherry fresh tarragon fresh flat-leaf parsley
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107,405 |
Liqueur Soaked Chocolate Maraschino Cherries
|
Drain the cherries; dry well; place in a container; pour enough liqueur over the cherries to cover them seal well and place at room temperature overnight. Drain the cherries saving the liqueur for another use. Again dry the cherries well with cheese cloth or a clean cotton cloth. Paper towels will stick. Be careful not to break off the stems. Place chocolate chips in a heavy saucepan over LOW heat until the chocolate has melted stirring constantly. DO NOT let the chocolate get too hot. Remove from heat. Dip cherries into the chocolate; swirl to coat. Place dipped cherries on wax paper; refrigerate to set.
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maraschino cherries rum Bourbon
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87,893 |
Spinach and Rice Casserole
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Preheat oven to 375. Spray 2 qt casserole dish with nonstick spray. In large skillet saute onions and stock until soft. Add spinach and cook over low heat until the spinach is wilted and all the liquid is evaporated stir constantly. In large bowl combine the remaining ingredients. Fold in spinach mixture. Spoon into prepared dish and bake 25 min.
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onion fresh spinach cooked rice low fat cottage cheese cheddar cheese egg substitute fresh parsley dill weed
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478,587 |
Delicious Low Carb Chocolate Pie (Sugar Free and Gluten Free)
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For the Crust: Mix together first 6 ingredients until well incorporated. Press into a 9\" glass pie plate. Bake at 350 degrees for about 20 minutes or until browned and crispy let cool. Pie filling: Mix together chocolate truvia corn starch salt milk and cream in a saucepan over medium heat until boiling boil 2 minutes stirring constantly. Add 1/2 of pudding mixture to beaten egg yolks mix lightly then return to heat and boil 2 additional minutes. Remove from heat add butter and vanilla mix. Pour into pie shell. Let sit until cooled then place plastic wrap over the pie and refrigerate several hours or overnight. The pie need to be completely cooled to set and tastes much better and has the best texture straight from the fridge. Whip up some heavy cream with truvia to top the pie if you like (YUM!) Enjoy. **NOTES: You can use all heavy cream instead of half milk if you want the carbs to be even lower. I used half milk because it makes the pie about 1200 calories less and for only about 1.5g carbs more. If you dont worry at all about calories then by all means use full heavy cream in place of the milk. ** My mom told me to put plastic wrap over the pie and place it directly in the fridge to keep it from forming a skin however i found that the plastic wrap over the pie while it was still hot cause major condensation and my pie to become wet. So i ended up letting it sit on the counter uncovered until it was only slightly warm then i wrapped it and refrigerated it overnight. It turned out great. If you do have a problems with the condensation just place a paper towel or two on the pie to soak it up. ** Cook time includes chilling. Add up nutritional info yourself for correct amounts. I get 6.1g-7.6g carbs per slice depending on cream/milk used.
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butter heavy cream salt vanilla extract baker's unsweetened chocolate squares artificial sweetener cornstarch salt heavy cream butter vanilla
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4,505 |
Black and White Soup
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For cheese soup: Melt butter in heavy large pot over medium heat. Add peppers onion and garlic. Saute vegetables until tender about 6 minutes. Add flour and stir 2 minutes. Whisk in stock then milk and cream. Simmer until slightly thickened stirring constantly about 3 minutes. Gradually add cheese 1/2 cup at a time stirring after each addition until melted and smooth. Season to taste with salt and pepper. To serve simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls a llowing soups to meet in center. Top with tomatillo salsa and sour cream.
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butter red bell pepper yellow bell pepper green bell pepper onion garlic all-purpose flour low sodium chicken broth sharp white cheddar cheese tomatillo salsa sour cream
|
77,566 |
Scandinavian Fruit Bread ( Julekage)
|
Dissolve yeast in warm water in a large mixer bowl. Add milk sugar salt cardamom egg shortening raisins citron and 2 cups flour. Beat on low speed scraping bowl constantly 30 seconds. Beat on medium speed scraping bowl occasionally 2 minutes. Stir in enough remaining flour to make dough easy to handle. Turn dough onto floured surface; knead until smooth and elastic about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double 1 to 1 1/2 hours. Dough is ready if indentation remains when touched. Punch dough down; shape into round loaf. Place in greased 9 inch-round pan. Brush top lightly with butter; let rise until about double about 45 minutes. Preheat oven to 350°F bake until loaf is golden brown 35 to 45 minutes. Brush with butter. Make glaze by mixing powdered sugar and water until smooth and the desired consistency. Spread glaze on top. Cool on wire rack.
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dry yeast water milk sugar salt ground cardamom egg shortening raisins citron flour butter powdered sugar water
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201,842 |
Banana Cream Milkshake
|
ut all the ingredients in a blender. Blend until smooth.
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banana crushed pineapple ice cream flaked coconut
|
344,322 |
Spiced Almond Sticks
|
Preheat the oven to 350°. Grease a sheet pan well and set aside. Place the cream cheese butter and granulated sugar in the bowl of a mixer and beat on high speed scraping down the sides of the bowl often until light and fluffy about 3 minutes. With the mixer on low speed add the eggs and beat well. Add the almond extract flour spices and salt and mix on low speed until all of the ingredients are incorporated. Increase the speed to medium and mix just until the dough is smooth. Place the dough in a pastry bag fitted with a large star tip (make sure it is wide enough that the almonds won't get stuck in the tip). On the prepared pan pipe the dough into 3-4 inch sticks. Bake until golden brown about 12 minutes. Let the cookies cool for about 5 minutes on the pan then transfer to a rack or paper towels and let cool completely. Dust with powdered sugar if desired.
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cream cheese unsalted butter granulated sugar eggs flour salt ground cinnamon ground allspice ground ginger ground cloves
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24,417 |
Spaghetti With Creamy Spinach and Tarragon
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Remove any tough stems from the spinach. In a large frying pan melt the butter over medium-low heat. Add scallions and tarragon and cook for 2 minutes. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach about 5 minutes. Cook spaghetti in salted water until just done about 12 minutes. Reserve 1 cup of the pasta water. Drain spaghetti and toss with 3/4 cup of the pasta water spinach mixture cream cheese parsley Parmesan and pepper. If the sauce seems too thick add more of the reserved pasta water.
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spinach butter scallions dried tarragon salt spaghetti cream cheese fresh parsley parmesan cheese fresh ground black pepper
|
533,976 |
Coconut Beet Samosas
|
Preheat oven to 350 degrees F. Pierce one of the \"eyes\" in the coconut. Enlarge the hole and drain coconut water. Retain coconut water for later use. Using a meat mallet or clean hammer break open the coconut shell. Separate the flesh of the coconut from the inside of the shell with a butter knife. Use a potato peeler to remove the skin from the coconut flesh. Cut coconut flesh into chunks. Use some of the oil to coat the chunks and dust with some of the garam masala and salt. Place in a baking sheet. Cut beets from the stem. Retain the greens if desired. Scrub the skin of the beets. Cut into wedges and set aside. Use some of the oil to coat the wedges and dust with some of the garam masala and salt. Place in a different baking sheet from the coconut. Peel potatoes and cut into chunks. Use some of the oil to coat the chunks and dust with some of the garam masala and salt. Place in a different baking sheet from the coconut and beets. Coat pepper with oil and place in one of the baking sheets. Bake coconut beets potatoes and pepper for 30 minutes turning pieces over halfway through. Mix together the flour butter fenugreek powder and salt until the dough has a shaggy consistency from the butter chunks. Add a little water until mixture becomes crumbly. Keep adding water kneading the mixture till it becomes a soft pliable dough. Knead the dough until dry ingredients are fully blended. Wrap in plastic wrap and set aside for 20 minutes. Cut roasted coconut chunks into smaller pieces. Place pieces with coconut water from the coconut into a food processor. Pulse until reduced to small pieces. Heat 2 tablespoons of olive oil in a pan. Add onions and saute for about 5 minutes. Add ginger garlic mustard seeds and coriander seeds. Stir fry for 1 minute add saute until light brown. Dice serrano pepper. Add curry leaves lemon juice turmeric peppers and remaining garam masala to the pan. Stir fry for 2 minutes. Add coconut pieces to the pan and stir fry for 2 minutes. Break potatoes into small pieces but don't mash them and add to the pan. Stir fry for 2 minutes. Drain any remaining liquid from beets. Break into small pieces but don't mash them and add to the pan. Stir fry for 2 more minutes. Set aside and allow to cool. Divide dough into 8 equal portions. Use a rolling pin roll a piece of dough into a 5\" oval as flat as you can make it. Cut in half. Run a moist finger along the perimeter of each half. Place a tablespoon of the filling into each half. Fold the dough over to fully cover the filling and press any loose pieces together. Shape each half into a triangle. Repeat for remaining dough and filling. Oil baking sheets and roll each samosa in the oil to coat all sides. Bake samosas for 30 minutes ensuring that they aren't touching. If not browned sufficiently bake for another 10-15 minutes as needed. Remove and place on cooling rack when golden brown.
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kosher salt olive oil russet potato beet coconut garam masala self rising flour light butter water ground fenugreek onion ginger garlic cloves curry leaves mustard seeds lemon juice turmeric
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383,298 |
Healthy Whole Wheat Zucchini Carrot Muffins With Chocolate
|
Preheat the oven to 350*. Place papers in 18 muffin cups. In a large mixing bowl blend the applesauce and agava nectar. Beat in eggs. Pour in flours flax seed baking powder baking soda and salt. Mix until all flour is incorporated. Fold in the zucchini carrots walnuts and chocolate. Spoon into 18 muffin cups. Bake 15 to 20 minutes. Let cool 10 minutes then remove from muffin pan to a cooling rack.
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unsweetened applesauce eggs carrot zucchini all-purpose flour whole wheat flour ground flax seeds baking powder salt walnuts
|
97,893 |
Homemade Taco Shells
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Mix all ingredients together till smooth. Heat frying pan greased with oil. Pour 1/4 cup batter in pan rotate pan remove when cooked.
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cold water all-purpose flour cornmeal salt eggs
|
331,208 |
Shrimp, Spinach and Cheese Stuffed Mushrooms
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Heat oil in a large sauté pan over low heat. Add garlic and cook stirring until fragrant but not browned. Add shrimp spinach cheese and lemon juice. Fold the mixture over and over until spinach cooks down evenly and cheese is melted. Stuff mushroom caps with shrimp-cheese mixture. Place on a rimmed baking sheet and bake for 10 to 15 minutes or until cheese is bubbling.
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olive oil garlic tiger shrimp spinach gruyere cheese lemon mushroom
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350,982 |
Chicken, Cheese, and Broccoli Calzone
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Position oven rack in middle position; preheat to 450°. Pat broccoli dry and toss with mozzarella chicken and pesto; season to taste with salt and pepper. On a floured counter roll out dough to 12-inch round about ¼ inch thick. Mound filling over half of dough leaving a 1-inch border around edge. Brush edges of dough with water. Fold other half of dough over filling and press edges to seal. Grease baking sheet with 1 tablespoon oil; slide wide spatula under calzone and tranfer to baking sheet. Use sharp knife or kitchen shears to cut 5 slits diagonally across top. Brush remaining oil over top and sprinkle with coarse salt. Bake 15-20 minutes until golden. Cool briefly cut into slices and serve.
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frozen broccoli part-skim mozzarella cheese pesto sauce salt black pepper flour olive oil kosher salt
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90,462 |
Lasagna
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Brown ground beef and chopped onion. Add next 5 ingredients. Cook 30-45 minutes. Last 15 minutes start sautéing mushrooms in butter. Boil lasagna noodles. Mix cream cheese with milk and egg. Add all other cheeses. Layer noodles sauce mushrooms and cheese until all is used. Bake at 375º for 40 minutes.
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ground beef onion oregano Italian-style tomato sauce water pepper fresh mushrooms butter cheddar cheese cream cheese mozzarella cheese parmesan cheese milk egg
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287,180 |
Elegant Easy Adult Dessert
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n a martini glass lay a small scoop of ice cream in the bottom sprinkle granola over the top and dress with some fresh raspberries and top with Cream de Coco.
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vanilla ice cream granola cereal raspberries Creme de Cacao
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171,562 |
Grilled Chicken With Basil Dressing
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In a resealable bag combine 1/3 cup of the oil 3 Tbl. of the lemon juice the fennel seeds 3/4 teaspoons of the salt and 1/2 teaspoons of the pepper. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate for at least 30 minutes and up to 24 hours turning the chicken occasionally. Meanwhile in a blender blend the basil garlic lemon zest remaining 1/4 cup lemon juice 3/4 teaspoons salt and 1/2 teaspoons pepper until smooth. Gradually blend in remaining 1/3 cup of oil. Season the basil sauce to taste with more salt and pepper if desired. Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat. Grill the chicken until just cooked through about 5 minutes per side. Transfer the chicken to a platter. Drizzle with the basil sauce and serve.
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extra virgin olive oil fresh lemon juice fresh lemon juice fennel seeds salt fresh ground black pepper boneless skinless chicken breast halves fresh basil leaf garlic clove lemon zest
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116,512 |
Sizzling Seafood Nachos
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Arrange nachos on a serving plate. Distribute crab meat and cheese over nachos. Sprinkle with paprika and microwave for 2 minutes or until cheese is melted. Mix ketchup and horseradish together and serve on the side with nachos.
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monterey jack cheese ketchup horseradish paprika
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242,675 |
Chicken Souvlaki Lettuce Wraps
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Place chicken breasts in a shallow dish. Stir olive oil with lemon juice. Add lemon rind to garlic. Pour half over the chicken; marinate for at least 30 minutes in the fridge. Preheat the grill to medium; grease well. Grill chicken for 7 minutes. Turn and brush with some of the reserved marinade. Grill basting with any remaining marinade for an additional 7 minutes or until cooked through. Let stand for 5 minutes. Slice the chicken thinly and arrange on a platter with the rice tomato and red onion. Serve lettuce leaves and tzatziki sauce on the side to make wraps.
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rice skinless chicken breasts olive oil lemon juice lemon rind salt pepper Dijon mustard oregano garlic tomatoes red onion romaine lettuce leaf
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405,965 |
Vino Joes
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Cook ground beef onion bell pepper and garlic over medium heat in a large skillet until beef is browned crumbling with a fork. Transfer to slow cooker. Add remaining ingredients except salt pepper and rolls. Cover and cook on high for 2-3 hours. Season to taste with salt and pepper. Serve on rolls.
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ground beef onion green bell pepper garlic diced tomatoes dry red wine Worcestershire sauce brown sugar Dijon mustard celery seeds
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256,578 |
Parmesan Fries
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Cut potatoes length-wise into wedges (recipe author suggests 30 wedges for 3 potatoes or 32 wedges for 4 potatoes). Mix together Parmesan chees garlic powder onion powder and salt in a large plastic bag. Brush melted margarine onto potatoes. Put 10-11 slices of potato at a time into the bag and shake until potatoes are coated with mixture. Place potatoes on a cookie sheet sprayed with vegetable oil cooking spray (I prefer parchment paper or non-stick alumimun foil). Bake at 400 for 20-25 minutes. *Even easier -- Spray margarine does the job quickly (in place of the melted margarine). I use I Can't Believe It's Butter spray. Note: Also be sure and double the amount of the seasoning -- I tripled it and was glad I did. I baked them for the 25 minutes per the instructions -- but then placed them under the broiler for about 3 minutes. If your wedges are wide enough sit them skin side down. Otherwise turn them about half way through the baking time.
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baking potatoes reduced-calorie margarine parmesan cheese garlic powder onion powder salt
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478,457 |
Baked Mac and Cheese
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Heat oven to 350°F. Melt butter in a saucepan over medium heat whisk in flour. Continue stirring and cook for 3 minutes. Whisk in the milk and wine thoroughly. Add the onion and cayenne and bring to a simmer. Add the salt. Simmer until thickened stirring and scraping the bottom of the pot frequently about 5 minutes. Remove the sauce from heat and stir in 4 1/2 oz cheese. Set aside. Bring water to boil for pasta and cook for about 7 minutes. The pasta should be firm but just hydrated in the center. It will continue cooking in the oven. Drain pasta stir in cheese sauce and bake in the saucepan or a ceramic or enameled saucepan or dish. Sprinkle the remaining 1 oz cheese over top. Bake for 25-35 min until the cheese is browned. If extra browning is needed set it under the broiler watching carefully. The browned cheese will add flavor. Let cool 3-5 minutes before eating.
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butter flour low-fat milk dry white wine onion cayenne pepper salt sharp cheddar cheese
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523,106 |
Water Lily Cocktail
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Combine triple sec crème de violette lemon juice and gin into a cocktail shaker filled with ice. Shake vigorously and strain into a coupe. Garnish with orange zest.
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triple sec fresh lemon juice orange zest
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526,630 |
Garden Chili
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Saute onions and garlic in olive oil in a large skillet over medium heat until tender. Add remaining fresh veggies. Saute 2-3 minutes. Transfer to slow cooker. Add remaining ingredients. Cover. Cook on LOW 6-8 hours. TIP: This is good served over rice.
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onion garlic olive oil celery carrot green bell pepper zucchini fresh mushrooms water kidney beans diced tomatoes with juice lemon juice dried oregano ground cumin chili powder salt black pepper
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537,759 |
Barbacoa
|
To make the marinade cook the chiles in a saucepan with boiling water for 10 minutes. Drain and transfer to a blender. Add the garlic onion thyme marjoram oregano cloves peppercorns 3 bay leaves vinegar water and salt. Blend well. Place the meat in a glass or ceramic dish add the puree and marinate for at least 3 hours or cover and refrigerate overnight. Turn occasionally. Place the steamer basket in a pressure cooker and add water (about 5 cups). Place a large sheet of heavy duty aluminum foil in the basket shaping it into an envelope to catch the juices from the meat. Inside this envelope arrange half of the avocado leaves 7 bay leaves and half of the plum leaves. Place the meat on top and cover with the remaining leaves. Close the ends of the foil without sealing. Cover and cook under pressure for 1 hour.If you do not have a pressure cooker use a steamer and cook over low heat for 2 1/2 hours being careful not to let the water in the bottom of the pan cook off. Remove the pan from the heat and let cool for 10 minutes before opening. Carefully lift the foil envelope from the pan and place in a large dish. Transfer the meat to a platter remove the leaves and cover with the sauce in which it was cooked.
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boneless beef roast bay leaves plums dried ancho chiles garlic cloves onion thyme marjoram dried oregano cloves black peppercorns red wine vinegar water coarse salt
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158,007 |
Swirled Ice Cream Pie
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Spread 1/4 cup peanut butter over bottom of crust. Sprinkle with 2/3 cup morsels. Place small scoops of ice cream over morsels. Freeze for a few minutes if ice cream becomes too soft. Place remaining 2 tablespoons peanut butter in small heavy-duty plastic bag. Microwave on high for about 20 seconds or until soft kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over ice cream. Sprinkle the peanuts and remaining morsels over the top of the pie. Cover; freeze for 2 hours or until firm. Remove pie from freezer and allow to stand at room temperature for about 20 minutes or until just soft enough to serve.
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creamy peanut butter creamy peanut butter vanilla ice cream chocolate ice cream pecans
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319,525 |
Spaghetti Aglio-Oglio With Zucchini, Tomato & Basil
|
Prepare your ingredients. Boil water for the spaghetti and when ready add enough spaghetti for 4 people. In a separate fry pan add olive oil (enough to cover the bottom of the pan) - approx 6 tablespoons. Heat gently and add onion garlic and zucchini. Gently fry for a few minutes turning the contents often. About 2-3 minutes before the spaghetti is ready add the basil and tomato's. Fold gently so as to absorb the oil. Drain the spaghetti and add to the fry pan in batches stirring the ingredients into the spaghetti as you add. Season with salt & pepper and serve with parmesan cheese.
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olive oil garlic cloves zucchini fresh basil leaves small onion cherry tomatoes spaghetti parmesan cheese
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481,811 |
Self-Rising Nut & Spice Biscotti
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Preheat the oven to 350°F Lightly grease (or line with parchment) two large baking sheets. In a medium-sized bowl beat the butter sugar spices and vanilla until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. Gently mix in the flour crystallized ginger and diced nuts stirring until smooth. Transfer half the dough onto each of the prepared baking sheets and shape it into a rough flattened log about 14\" long and 1 3/4\" wide. Bake the logs for 20 to 25 minutes. Remove them from the oven and allow them to cool on the pan for about 30 minutes. Reduce the oven temperature to 325°F. Using a spray bottle filled with room-temperature water lightly but thoroughly spray the logs making sure to cover the sides as well as the top. Let sit for a few minutes; softening the crust just this little bit will make slicing the biscotti much easier. Use a serrated knife to cut the logs into 1/2\" to 3/4\" slices. Cut at a 45° angle for long biscotti; cut crosswise slices for shorter biscotti. As you're slicing be sure to cut straight up and down perpendicular to the pan; if you cut unevenly biscotti may be thicker at the top than the bottom and they'll topple over during their second bake. Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven and bake them for 25 to 30 minutes until they feel very dry. They'll still feel a tiny bit moist in the very center if you break off a piece; but they'll continue to dry out as they cool. Remove the biscotti from the oven and transfer them to a rack to cool. Once they're cool store airtight to preserve their texture. Biscotti can be stored at room temperature for one week; for longer storage wrap airtight and freeze.
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butter brown sugar ground cinnamon ground nutmeg allspice ground cloves vanilla extract eggs self-rising flour crystallized ginger pecans walnuts
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360,893 |
Tom's Jambalaya Gumbo Stuff
|
Heat butter until melted. Add onion and garlic. Cook till onion translucent. In a large pot combine all ingredients except shrimp and rice. Bring to boil. Reduce to simmer for 3 hours. Prepare rice in your usual method. Add shrimp to pot. Cook till shrimp are done (approx 10 minutes). Serve over rice.
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butter onion garlic diced tomatoes dried basil salt cayenne chili powder sausage shrimp chicken breasts long grain rice water
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148,471 |
Baileys Eggnog
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ombine all ingredients together with ice into a shaker and then pour over ice.
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Baileys Irish Cream egg
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174,851 |
Rice Pudding
|
Preheat oven to 325. Place all ingredients in a 3 quart baking dish stir until sugar is disolved. Bake for 1 hour stirring every 20 minutes. It will thicken as it cools -- best served warm with ice cream!
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2% low-fat milk white rice sugar nutmeg cinnamon vanilla butter
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434,685 |
Mustard-Glazed Turnip Oven Fries (Healthy & Vegan)
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Wash the turnips then cut their tops off. Leaving the skins on cut into several pieces-- be careful with this step as cutting with a regular knife can be tough; I prefer using my crinkle cutter for this or to use a food processor blade. Make your glaze in a small bowl with the oil vinegar and spices. Put the turnip pieces into a zipper bag with the glaze and shake vigorously to thoroughly coat all the turnip pieces. Lay into a small baking dish (bigger if making more) and bake uncovered at 375F for 30 minutes then turn on the broiler for 5 more minutes to get nice crispy edges.
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turnips olive oil distilled white vinegar mustard powder white pepper kosher salt
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458,782 |
Mustard Sauce
|
ix all ingredients. Refrigerate until ready to serve.
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fat free sour cream Dijon mustard honey chives
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129,702 |
Fantastic Creamy Layered Banana Dessert!
|
Prepare a large fancy glass bowl trifle dish or this can be made in dessert dishes as well. In a large mixing bowl beat together the pudding mix and half and half cream for about 3 minutes. Add in the condensed milk and vanilla; mix until smooth. Fold in the thawed whipped topping. Layer the wafers on the bottom of the bowl. Then top with sliced bananas. Then top with pudding mixture. If desired top or dollup with whipped topping then sprinkle with crushed vanilla wafers. Delicious!
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vanilla pudding mix half-and-half cream sweetened condensed milk vanilla bananas
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343,863 |
Ivorian Pineapple Sorbet
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Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs if desired.
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pineapple fresh lemon juice sugar sugar mint sprig
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71,543 |
treasure cookies
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place a thin layer of cookie dough in a cookie shape with a thumb print in center then place either 1/2 teaspoon of jelly or a turtle or chocolate covered cherry in the center then make a cookie dough layer to cover your mystery item and rotate the filling item (thats the whole point to suprise them with the diffrent fillings) then bake 10 mins. or until golden brown.
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chocolate cherries
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390,071 |
Pumpkin Cheesecake With Gingersnap Crust (12")
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Preheat oven to 400°F. In food processor blend all crust ingredients. Press into bottom of 12\" springform pan. Tamp down well. Chill crust 30 minutes. Bake crust in 400°F oven 10 minutes. Increase temp to 475°F. In a bowl combine all ingredients for Pumpkin Mixture. Set aside. Prepare Cream Cheese Mixture: In another bowl cream together cream cheese and sugar. Add eggs and yolks one at a time beating well after each addition. Add heavy cream cornstarch vanilla and lemon extract. Fold the Pumpkin Mixture into the Cream Cheese Mixture. Beat well. Pour batter into pan on cooled crust. Bake on middle rack 10 minutes at 475°F. Lower heat to 250°F and bake for an additional 90 minutes. Transfer pan to rack and cool 1 hour. Cover and refrigerate for at least 8 hours.
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butter confectioners' sugar sugar pumpkin puree cinnamon crystallized ginger mace salt cream cheese sugar eggs heavy cream cornstarch vanilla extract
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148,078 |
Citrus Spinach Salad
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In a large salad bowl combine spinach mushrooms tomato and onions; set aside. In a 12\" skillet or a Dutch oven cook bacon over medium heat until crisp. Remove bacon; drain on paper towels. Set aside. Wipe out skillet with a paper towel. If using vegetarian bacon this step differs. You might need to add a bit of oil and wipe. In a bowl combine cornstarch orange peel orange juice garlic salt and black pepper; add to skillet. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Add spinach mixture. Toss until coated. If desired return salad to heat and toss 30 to 60 seconds more or until slightly wilted. Return mixture to salad bowl; toss in bacon oranges and pepper strips.
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fresh spinach fresh mushrooms green onion tomatoes vegetarian bacon cornstarch garlic ground black pepper salt oranges sweet oranges
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155,957 |
Baked Potato & Leek Soup With Cheddar & Bacon
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Heat the oven to 375 degrees F. Scrub the potatoes pat dry and pierce several times with a fork. Set them directly on the oven rack and bake until very tender about 1 hour. Let cool completely on a cooling rack. *Cook's Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content the soup will be less smooth.
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russet potatoes unsalted butter leeks garlic cloves kosher salt fresh ground black pepper low sodium chicken broth bacon milk sour cream sharp cheddar cheese scallion tops chives
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344,912 |
Frozen Summer Slush Tea
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Put 7 cups water in large saucepan and heat on high until boiling. Add sugar and stir until dissolved; set aside to cool. Place teabags in 2 cups boiling water and let steep until desired strength is acquired. In a large bowl mix together sugar water tea lemonade concentrate and orange juice concentrate. Place in freezer container and freeze overnight. To serve Place several scoops into a tall glass and fill with any clear carbonated beverage.
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white sugar water tea bags boiling water ginger ale
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44,887 |
Mama's Nachos Grande!!!
|
Heat the oil in a skillet add the onion green pepper and garlic and cook gently stirring occasionally for 5 minutes or until soft but not browned. Add the tomatoes and chili and cook over medium heat for 5 minutes or until most of the liquid has evaporated. Stir in the chili powder and paprika and cook for 3 minutes then add the refried beans breaking them up with a fork. Add the measured water and cook stirring occasionally for 8-10 minutes until the mixture thickens. Spoon the beans into the middle of a baking dish arrange the tortilla chips around the edge and sprinkle with cumin. Sprinkle the cheese over the beans and tortilla chips. Bake in a 400* oven for 15-20 minutes until the cheese has melted. Sprinkle the paprika in a lattice pattern on top. Chop scallions cut avocado in cubes and scatter them on top. Place dollops of sour cream and black olives evenly around top and serve immediately.
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onion green pepper garlic chopped tomato fresh green chile chili powder paprika water tortilla chips ground cumin cheddar cheese paprika sour cream avocado scallion black olives
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70,277 |
Brined Stuffed Game Hens
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Heat all brine ingredients until simmering then remove from heat. After brine has cooled add two cleaned game hens then place in refrigerator for at least 12 hours. After brining rinse birds well. Sauté butter onion celery seed and sage until onion is nearly translucent. Stir in breadcrumbs and let cool slightly. Stuff the game hens and lay them on their backs in a roasting pan. Roast at 350 degrees for one hour or until juice runs clear when hen is pricked. If darker skin is desired cook bird at 500 degrees for final ten minutes. Most people can only eat a half of a game bird at a sitting so you can cut the birds in half before serving. NOTE: If you use table salt instead of Kosher salt USE HALF AS MUCH as table salt is MUCH saltier and your bird will be inedible. Any kind of heavy bread will do we use Ezekiel bread in our household as we are allergic to wheat flour.
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allspice berry ground ginger kosher salt butter onion sage celery seed garlic clove salt
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77,996 |
Stir-fried Spinach with Garlic
|
Wash the spinach thoroughly. Remove all stems leaving just the leaves. Heat the wok (or large frying pan) until it is VERY hot. Add the oil. When the oil it is very hot and slightly smoking add the garlic and salt. Stir-fry both for 10 seconds. Add the spinach and stir-fry for about 2 minutes to coat the spinach leaves thoroughly with the oil garlic and salt. When the spinach has wilted to about one-third of its original size add the sugar. Continue to stir-fry for another 4 minutes. Transfer to a plate and pour off any excess liquid. Serve hot or cold.
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fresh spinach garlic salt sugar
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412,614 |
Caramel Cream Coffee
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Pour coffee into large mug. Add syrup. Stir until blended. Top with whipped cream and cinnamon.
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round cinnamon
|
160,112 |
Caramel Shortbread Squares
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PREHEAT oven to 350 degrees. MIX in a medium bowl 2/3 cup butter 1/4 cup white sugar and 1 1/4 cup flour until evenly crumbly. PRESS into 9 inch square baking pan and bake for 20 minutes. COMBINE in a 2 quart saucepan 1/2 cup butter brown sugar corn syrup and condensed milk. Bring to a boil. Continue to boil for 5 minutes. REMOVE from heat and beat vigorously with a wooden spoon for about 3 minutes. POUR over baked crust. Cool until it begins to firm. MELT chocolate and pour over caramel layer making sure to cover the layer completely. CHILL and cut into squares.
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butter white sugar all-purpose flour butter dark brown sugar corn syrup sweetened condensed milk
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198,360 |
The Ultimate English Christmas Pudding
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Lightly butter a 1.4-litre (21/2-pint) pudding basin. Cut a small square of foil and press into the base of the basin. Measure the sultanas raisins apricots and apple into a bowl with the orange juice. Add the measured brandy or rum and leave to marinate for about one hour. Put the measured butter sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy gradually beat in the eggs adding a little flour if the mixture starts to curdle. Sift together the flour and mixed spice then fold into the creamed mixture with the breadcrumbs and the nuts. Add the dried fruits apple and liquid and stir well. Spoon into the prepared pudding basin pressing the mixture down and level the top with the back of a spoon. Cover the pudding with a layer of greaseproof paper and foil both pleated across the middle to allow for expansion. Tie securely with string and trim off excess paper and foil with scissors***. TO STEAM put the pudding in the top of a steamer filled with simmering water cover with a lid and steam for about eight hours topping up the water as necessary. TO BOIL put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid bring the water back to the boil then simmer for about seven hours until the pudding is a glorious deep brown colour topping up the water as necessary. Remove the pudding from the steamer or pan and cool completely. Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed. Discard the paper and foil and replace with fresh. Store in a cool dry place. On Christmas Day steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate. To flame warm 3-4 tablespoons brandy or rum in a small pan pour it over the hot pudding and set light to it. Serve with Rum Sauce or Brandy Butter.
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butter butter cooking apple orange juice and rind of brandy rum brandy rum light muscovado sugar eggs self-raising flour ground mixed spice
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15,829 |
Fresh Tomato Salsa
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Mix all ingredients. Enjoy.
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plum tomatoes roma tomato scallion fresh coriander lime juice lime rind olive oil
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20,830 |
Spaghetti Pie
|
Cook spaghetti as directed on package. Drain and add margarine parmesan cheese and eggs. Mix well. Line 9x13 pan with spaghetti mixture. Spread cottage cheese over spaghetti. In separate pan brown ground beef; add onion green peppers. Drain off excess fat. In separate pan combine diced tomatoes paste sugar oregano and garlic. Add meat mixture to sauce and heat thoroughly. Spread meat sauce over spaghetti and cottage cheese. Bake in oven at 350 for 20 minutes. Add mozzarella cheese and bake 5 more minutes.
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spaghetti margarine parmesan cheese eggs cottage cheese ground beef onion green pepper diced tomatoes tomato paste sugar oregano garlic mozzarella cheese
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439,671 |
Basque Potato Soup
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Cook the sausage and onion in a large Dutch oven for 5 minutes stirring frequently; drain well. Add the tomatoes beef stock bay leaf and thyme. Bring to a boil; cover reduce heat and simmer for 15 minutes. Stir in the potatoes celery carrots Burgundy and celery leaves. Simmer for 20 minutes. Add the cabbage and simmer an additional 20 minutes. Remove and discard the bay leaf. Stir in the lemon juice and salt and pepper to taste. (Depending on the sausage you choose you may not need much salt). Enjoy!
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smoked sausage onion diced tomatoes bay leaf dried thyme baking potatoes celery carrot Burgundy wine celery leaves cabbage lemon juice
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409,323 |
Perfect Thick Chocolate Chip Cookies
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Heat oven to 300. In a sifter combine flour baking soda and salt. Sift onto wax paper. Set aside. Beat butter and brown sugar 4 minutes on medium speed until soft. Scrape bowl. Add eggs rum and vanilla. Beat 1 minute on medium speed. Scrape bowl. On low speed gradually add flour mixture (should take about a minute). Add chocolate chips and mix 30 seconds on low. Use a spatula to finish mixing dough if needed. Spoon 2 heaping tablespoons of dough per cookie onto an ungreased cookie sheet. Bake 28-30 minutes rotating cookie sheet once during baking. I bake my cookies about 25-26 minutes so they are a bit more soft/chewy.
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flour baking soda salt unsalted butter dark brown sugar eggs dark rum vanilla extract
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324,820 |
Salad Nicoise
|
Mix together the olive oil vinegar and minced garlic in a small bowl. In a serving dish add half the dressing to the lettuce and combine to coat. Arrange the potatoes green beans tomato egg and tuna on the lettuce. Drizzle with the rest of the dressing.
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extra virgin olive oil garlic clove lettuce string bean tomatoes hard-boiled egg tuna in water
|
446,636 |
Zany Zucchini Bread
|
Combine oil sugar and add eggs one at a time beating well after each addition add dry ingredients to sugar mixture stir in zucchini and walnuts pour into a greased 9x13 pan or 2 9x5x2 greased loaf pans. Bake at 350 Fahrenheit for 45 minutes.
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zucchini brown sugar eggs baking powder baking soda salt cinnamon clove nutmeg walnuts whole wheat flour rolled oats
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422,834 |
Halal Iraqi Stuffed Zucchini (Dolmas)
|
Preheat oven to 375°F. Combine lamb filling ingredients. Mix thoroughly with hands and refrigerate until ready to use. Wash Zucchinis well. Depending on the type of zucchini used cut in 4 inch pieces or use whole small (cusa) zucchini sold in Middle Eastern stores by just removing their tops. I use the wrong end of a small spoon to remove the zucchini innards there are gadgets sold to make cusa which can be used just be careful the object you chose to use is not too sharp or to large or the zucchini's may break. Rinse hollowed zucchinis with water. Discard innards. Stuff zucchinis with Lamb Filling fairly full but not packed. (The rice will expand) If you like you may cork them with their tops shaved down a bit if using small cusa. I have made them without closer and they are fine! Oil a pan that will fit the zucchinis in evenly packed together. Place zucchinis in pan pour lemon juice on top and salt to taste then drizzle olive oil & date syrup over top. Cover with aluminum foil and bake for 40 minutes. Uncover and bake a further 25-35 minutes or until cusa can be easly priked with a fork. *If extra liquid is needed add a little broth to the pan while cooking. Tomato sauce: Heat olive oil a little and cook garlic for one minute or just until LIGHT brown. Add Tomato sauce and paste and simmer for 10 minutes then stir in as much drippings from the cooked zucchini as needed to make a semi thick sauce add baharat. To Serve: Place zucchinis over a bed of rice (I like to cook mine in a light stock) and serve with tomato sauce and a fresh salad.
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garlic clove small onion parsley tomato paste long grain white rice mixed spice Baharat Aka Middle East Mixed Spices - the Real Mix sea salt fresh ground black pepper lemon olive oil zucchini olive oil broth lemon sea salt plum tomato tomato paste garlic clove olive oil zucchini mixed spice Baharat Aka Middle East Mixed Spices - the Real Mix
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205,649 |
Amy's Dill Pickle and Lettuce Hamburger " Slaw"
|
Stir together the lettuce onion and pickles. Add the mayonnaise to the desired consistency. Cover and refrigerate at least one hour to let the flavors marry before serving. NOTE: The key here is to get the lettuce fine enough it doesn't become something you're pulling off your burger at the first bite. Make sure it's fine but not overly chopped.
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mayonnaise kosher dill pickle sweet onion iceberg lettuce
|
372,414 |
Marie's Original Guacamole
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Mash avocados. Add other ingredients. To taste you can add a little more or less of any of the ingredients. Enjoy!
|
avocados green chilies monterey jack cheese plain yogurt lime juice
|
122,738 |
Eggnog Rice Pudding
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Combine the rice salt and water in a large heavy saucepan and bring to a simmer over medium high heat. Cover and reduce heat to low and simmer until the water has been absorbed about 15 minutes. Add the egg nog and nutmeg and cook over medium heat stirring continuously about 30 minutes. The rice is done when it becomes thick. Do not over cook the pudding or it will be gummy. Remove from heat. Stir in the cranberries if desired. Can be served warm or cold.
|
long grain white rice salt water nutmeg dried cranberries
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296,642 |
Layered Asian Dip
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In a small bowl mix topping ingredients. Cover and refrigerate 2-4 hours. Meanwhile heat oven to 400 degrees. Cut each wonton skin in half into two triangles. On 2 large ungreased cookie sheets arrange wonton skins in a skingle layer. Sporay wontons with cooking spray. If desired sprinkle with kosher salt. Bake about 6 minutes or until crisp; cool. In 1 quart saucepan mix brown sugar and cornstarch. Gradually beat in remaining ingredients with wire whisk. Cook over medium heat about 5 minutes stirring occasionally with wire whisk until thick. Cool to room temperature about 20 minutes. In medium bowl beat cream cheese and milk with electric mixer on medium speed. Spread on serving platter at least 10 inches in diameter. Just before serving spoon topping over cheese; drizzle with sauce and sprinkle with cashews and green onions. Serve with crisp wontons.
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chicken carrot fresh parsley garlic clove soy sauce ground ginger wonton skins brown sugar cornstarch water ketchup Worcestershire sauce milk unsalted cashews green onions
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447,151 |
Banana Nut Bread (Healthy, Low Fat, Low Sugar)
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In a big bowl combine flour baking powder sugar and cinnamon. In a second bowl puree the banana and mix with the applesauce and egg. Add wet ingredients to the dry and stir until just combined. Fold in the nuts. Fill dough into a prepared mini loaf pan and bake in the preheated oven at 180°C/350°F for 30-45 minutes or until skewer inserted in the centre comes out clean. You might need to cover the bread in order to prevent overbrowning. Check for this after 25 minutes.
|
whole wheat flour baking powder cinnamon sugar bananas applesauce egg cashew nuts
|
256,006 |
Salmon Fettuccini
|
Drain salmon. Cook pasta in water according to package directions. Saute garlic mushrooms onion oregano basil and rosemary in butter and olive oil until mushrooms are golden. Stir in wine zucchini and capers. Simmer 1 minute until zucchini is tender-crisp. Remove from heat. Gently fold in salmon. Toss in cooked pasta. Top with parsley. Serve with Parmesan cheese.
|
canned salmon fettuccine pasta garlic cloves green onion oregano sweet basil rosemary butter olive oil dry white wine zucchini capers parsley parmesan cheese
|
4,687 |
Eggless Homemade Ice Cream
|
Mix together and put in ice cream freezer until done to desirable thickness. *Fun for the kids: Blend all ingredients in blender. Divide mixture among Ziploc sandwich baggies. Seal the baggies; then place them into gallon size baggies. Pour dry ice into the gallon baggies making sure to completely surround the smaller baggies. Seal the gallon baggies. Then let the children squeeze and punch on the baggies continuously. You'll have to fill up the dry ice a few times before getting it to desired consistency but you do that in an ice cream freezer anyway. Besides this is an excellent learning tool for chemistry and it's fun for the kids too!
|
instant vanilla pudding evaporated milk sugar vanilla milk salt
|
59,172 |
Sushi Salad
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Cook rice let cool for 5 minutes. While rice is cooking cut all 3 peppers into medium square pieces (about the size of your pinky finger nail). Cut cucumber into slices (not peeled) then cut each slice into fours. Grate carrot. Add rice vinegar to the rice and mix up. Add all vegetables to rice and mix up. Take soy sauce and put it in a closed lid container with wasabi and shake until all wasabi has dissolved into soy sauce. Mix soy/wasabi sauce into rice. Crunch up sushi seaweed paper onto the top of salad. EAT! Put imitation crab on salad as desired. Also eat with pickled ginger on the side if you would like. It's also good if you put some steamed sliced white mushrooms into the salad as well but it's awesome without as well. ENJOY. For Vegetarian option do not use the crabmeat option.
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sushi rice orange bell pepper cucumber carrot rice vinegar light soy sauce wasabi
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138,385 |
Charmie's Snickerdoodles
|
Preheat oven to 375°. Stir together flour soda cream of tartar and salt. Beat butter for 30 seconds. Add the 2 cups sugar and beat until fluffy. Add eggs milk and vanilla; beat well. Add dry ingredients to beaten mixture beating until well blended. Form dough into 1-inch (or larger) balls - dough will be sticky. Roll in mixture of cinnamon and sugar. Place 2-inches apart on greased cooked sheet. Flatten slightly with bottom of a glass. Bake at 375° for 8-10 minutes until light golden and just beginning to crack on top.
|
all-purpose flour baking soda cream of tartar salt butter sugar eggs milk vanilla
|
415,558 |
Secret Ingredient Chocolate Cake
|
Preheat oven to 350°F Grease and flour two eight inch round layer cake pans. Combine first 5 ingredients. Mix well. In a separate bowl cream together butter sugar eggs and vanilla on medium speed of electric mixer until light and fluffy. Add dry ingredients to creamed mixture alternately with water making 3 dry and two liquid additions combining lightly after each . Stir in sauerkraut. Spread batter evenly in prepared pans. Bake in preheated oven for 35-40 pans. Bake in preheated oven 35-40 minutes or until cake springs back when lightly touched. Cool 10 minutes then remove from pans to wire rack. Cool completely. Fill and frost as desired.
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all-purpose flour baking powder baking soda salt butter sugar eggs vanilla water wine-cured sauerkraut
|
183,476 |
Oven-Roasted Asparagus and Leeks
|
Preheat oven to 400 degrees. Trim each leek at root end then cut off top where the thick green leaves begin. Cut in half lengthwise and soak in cold water 10 minutes. Rinse then pat dry. Trim tough ends of asparagus. Combine leeks and asparagus in a large bowl. Drizzle with olive oil and add salt and pepper. Toss to coat. Place in a large roasting pan and roast until vegetables start to turn brown about 25 minutes. Let cool 5 minutes then drizzle with balsamic vinegar.
|
leeks asparagus spears olive oil salt fresh black pepper
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212,441 |
Hearty Mexican Stew
|
Sauté pork cubes and onion in hot oil in a Dutch oven 5 minutes or until pork is lightly browned. Cut zucchini in half lengthwise and cut each half into thick slices. Add zucchini 3 1/2 cups water corn salsa and taco seasoning to pork and onion in Dutch oven; bring to a boil. Cover reduce heat; simmer for 5 minutes. Stir in quick rice. Cover remove from heat and let stand 5 minutes. Serve with condiments of your choice.
|
onion zucchini water whole kernel corn chunky salsa quick-cooking rice fresh cilantro lime wedge monterey jack cheese
|
225,945 |
Cheese Sauce for Veggies or Baked Potatoes
|
Melt butter in a sauce pan. Mix in flour and cook making a roux. Stir in milk slowly and cook until thickened stirring continuously. Add the rest of the ingredients stirring until cheese is melted. Serve over steamed veggies or baked potatoes.
|
butter flour milk salt cheese Worcestershire sauce dry mustard pepper
|
446,857 |
Scallops With Lime Mayonnaise
|
Mix mayonnaise lime and chili pepper in small bowl. Pat dry the scallops salt and pepper to taste then grill on high for 3 mins a side or until done. In the meantime grill vegetables (onions red bell peppers and asparagus stir-fried with olive oil salt pepper and Italian seasoning go well). Serve with a dollop of lime mayonnaise on each scallop. Garnish with a light sprinkle of chili powder.
|
scallops prepared mayonnaise lime juice of chili powder
|
538,427 |
Lasagne
|
1. Place lasagne noodles in a 6 quart stockpot with a little olive oil. 2. Boil the noodles. 3. Meanwhile brown the hamburger on 3. 4. Add the diced tomatoes to the hamburger along with the tomato paste. Add the garlic. 5. Add basil and italian seasoning to the tomatoes hamburger and tomato paste. Keep it boiling on 3 for 10 minutes. 6. Meanwhile mix the eggs and ricotta with parsley. 7. Now that the noodles are done rinse them with cold water and pat dry. 8. Take 3 noodles to the bottom of a lasagne pan. 9. Take 1/3 the ricotta mixture to the noodles in the pan. Spread evenly. 10. Take 1/3 the hamburger mixture over the top of the ricotta. 11. Evenly spread the mozzarella over the mixture. 12. repeat twice. Then to the top add parmesan. Next add spinach evenly over the top. 13. Bake at 350 degrees for 30 minutes or until melted! Done!
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diced tomatoes Contadina tomato paste beef bouillon cubes basil brown sugar olive oil eggs ricotta cheese parsley parmesan cheese ground turkey hamburger garlic paste mozzarella cheese spinach
|
458,440 |
Teriyaki Burgerdogs With Roma Relish
|
Combine all relish ingredients in a small bowl. Mix well. Cover and refrigerate until needed. Combine ground beef teriyaki sauce pepper sauce and garlic powder in a large bowl. Mix well by hand. Shape into 8 hot-dog-shaped cylinders. Place burgers on a plate and sprinkle with beef base. Cover with plastic wrap or foil and refrigerate at least 2 hours. This step is optional. Heat a skillet over medium-high heat. Add burgers and brown well about 3 minutes. Add remaining teriyaki and pepper sauce wine jalapeno and vinegar. Stir gently. Cover reduce heat and simmer 10 minutes or until desired degree of doneness is reached stirring occasionally. To serve place a burger on each lettuce leaf. Place a spoonful of relish next to each burger and top with 1-2 leaves fresh basil. Drizzle some of the pan juices over the meat. Roll up the lettuce leaves and enjoy!
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roma tomato red onions red bell peppers salt black pepper lime juice of ground beef garlic powder red wine red wine vinegar lettuce leaves fresh basil
|
173,516 |
Salad-E Shirazi: Tomato Cucumber Salad
|
Finely chop tomatoes cucumbers and onions. Toss with remaining ingredients and gently mix well. Serve chilled.
|
tomatoes cucumbers red onions yellow onion lemon juice lime juice olive oil of fresh mint garlic
|
375,289 |
Deviled Egg Potato Salad With Bacon
|
Cut potatoes into halves and boil until almost done (don't want them to fall apart). Drain potatoes. Put potatoes into medium size bowl. While they are still warm add salt and pepper and the granulated garlic and onion (however much you prefer for taste) and lemon juice and toss potatoes. Set aside. Cut hard boiled eggs in half and take the yoke out and set aside in a small bowl. Cut the whites in little chunks and add to bowl with the potatoes. Cut pickles into pieces (as small or big as you prefer) and add to potatoes. Use fork and smoosh the yokes until you have gotten most of the lumps out. Add the mayo mustard some more granulated garlic and onion (easy on both of these as to not overpower the end flavor) pickle juice and pepper. Mix all together in small bowl. Add yoke/mayo mixture to potatoes. Mix well. Add the cooked and crumbled bacon and toss lightly. Cover and chill (or eat right away if you cant wait like I did!) :-). It's also very good with the pre-cubed pre-cooked grilled chicken pieces you can buy at the store. The best way to serve this potato salad is chilled but I took a taste and couldn't wait to eat it and it was still very good right after it was made! I hope you enjoy! Please let me know if you like it!
|
yellow potatoes hard-boiled eggs bacon mayonnaise mustard pickles lemon juice pickle juice
|
81,440 |
Tex-Mex Burritos
|
In a non-stick skillet add ground beef potatoes onion garlic and jalapeno peppers. Cook over medium-high heat for 5-7 minutes or until beef is browned and vegetables are tender; stir often; drain well. Add in beans salt pepper and ground cumin (if desired) to the skillet; stir to mix. Bring to a boil; lower heat and simmer for 5 minutes stir often. Spoon 1/2 cup mixture onto the center of each tortilla. Sprinkle with 2 generous tablespoons of cheese. Roll up burrito-style enclosing filling and folding ends under. Place burritos seam side down in a greased 13x9 inch baking dish; cover with foil. Bake at 350° for 10-12 minutes or until thoroughly heated. Serve with salsa and sour cream.
|
lean ground beef potatoes onion garlic chili beans salt pepper ground cumin spinach tortillas flour tortillas monterey jack cheese cheddar cheese salsa sour cream
|
475,218 |
Red Beans and Rice
|
Slice sausage into 1/4\" thick slices and put to the side. Heat large (14\") deep sided skillet or 3-4 quart chef's pan over medium heat you will need one with a lid for later keep it ready! When warm add oil and warm to just before smoking point. Add onions and sautee for 2-3 minutes until carmelized on most edges. Add bell pepper and sautee with onions for another 2-3 minutes. Add summer squash and garlic and do the same :). Add rinsed beans and both cans of tomatoes then stir. Let come to simmer then stir. Add sausage and stir into the bubbling mixture then clamp a lid on it! Lower heat to med-high and simmer for 5-7 minutes. Serve over 1 cup of rice.
|
smoked sausage red onion bell pepper chopped tomatoes chopped tomatoes garlic cloves olive oil cayenne pepper table salt
|
245,914 |
Chickpea and Potato Soup
|
Put chickpeas onions and 8 cups of water into a pot and bring to the boil. Cover partially turn heat to low and simmer for 1 hour. Add the potatoes salt spices and another 3/4 cup of water. Bring back to the boil then reduce the heat and simmer on low for a further 1 1/2 hours. Stir in the lemon juice check to see if it needs more salt and pepper then serve with a sprinkle of parsley over each bowl of soup.
|
dried garbanzo beans onions potatoes salt turmeric ground cumin ground coriander cayenne pepper fresh ground pepper lemon juice fresh parsley
|
247,602 |
Sancocho De Pollo
|
You will need at least a 14 quart pot (a large soup pot). Fill it 1/4 full with water. Bring to a boil and add 1 tsp spoon of salt. Peel the yucca root with a vegetable peeler. Cut off the ends then cut it half lengthwise then make three cuts in each half (giving you 8 chunks per yucca root). Put the yucca root in the boiling water and let boil while you are cutting up th rest of your veggies (10 minutes). All veggies are cut up in chunky pieces with the exception of the garlic. This allows for ease in distribution. I prefer to mince my garlic in a pestle and mortar with a touch of salt for abrasion. But a small food processor works fine as well. When chopping your cilantro -- cut the leafy tops off and give a rough chop then mince the stems. Add all of the veggies chicken thighs dry seasonings garlic and minced cilantro stems to the soup pot and fill with water 1-2 inches above the veggies and chicken. Cover and bring to a boil. Once the soup is boiling turn the heat down to med-low with the lid on. Let cook about 45 minute to one hour. Add the chopped cilantro leaves 10-15 minute before serving. In the end each bowl of soup should have 1 chicken thigh 1 section of corn 2 chunks each of yucca root carrot and celery and then pile on the broth. My Abuela (grandmother) likes to add some potatoes (2) and green plantains (2). chopped in the same fashion as the other veggies chunky and equally so as to allow 2 pieces per bowl. I am personally not a big potato eater and prefer my plantains in the form of tostones or as a desert.
|
chicken thighs corn carrots celery yucca root onions garlic cilantro sazon goya con culantro y achiote chicken bouillon salt white pepper black pepper
|
133,511 |
Grilled Pork Chops With Lime, Cilantro & Garlic
|
Blend the first 5 ingredients cover and place in the fridge for an hour or longer. Reserve 1/2 cup. Grill or BBQ brushing the chops with the mayo blend continue brushing and cooking until the chops are done Turning them halfway through (apprx 15 minutes total). Serve with the reseved mayo mixture on the side.
|
mayonnaise fresh lime juice fresh cilantro garlic cloves
|
300,560 |
Skirt Steak With Mushrooms and Red Wine Sauce
|
Soak dried mushrooms in hot water 15 minutes. Drain mushrooms reserving liquid. Rinse mushrooms thoroughly. Strain soaking liquid through coffee filter or paper towel. Meanwhile let steaks warm at room temperature 10-15 minutes. Heat oil in heavy skillet over medium heat. Add steaks and saute turning once about 8 minutes for medium-rare. Remove to serving platter and cover loosely. Pour off all but thin layer of fat from skillet. Heat over medium heat. Add shallots and cook stirring constantly just until wilted about 30 seconds. Stir in both dried and fresh mushrooms and sprinkle with salt and pepper. Cook stirring constantly until lightly browned about 3 minutes. Pour in wine and mushroom-soaking liquid. Boil until liquid is reduced by half. Stir in cream and any meat juices on plates. Taste and adjust seasonings. Spoon sauce over steaks and serve hot.
|
dried mushrooms hot water shallots mushrooms salt fresh ground pepper dry red wine heavy cream
|
261,229 |
Protein Pancakes
|
Grind the oats in a food processor or equivalent to a medium/fine texture. Mix the first 9 ingredients in a large mixing bowl. Mix the last 5 ingredients in a separate bowl. Combine all the ingredients into one bowl and hand whisk them together (Do not use a mixer). Mixing vigorously will cause the pancakes to be more flat and dense; ideally your mix should have a nice thick semi-smooth texture. Warm a skillet or griddle to 275-300 degrees (approx. med/high on a stove top). Apply a 1/2 cup of the pancake mix for each pancake. Use a pancake dispenser or a measuring cup to transfer the pancake mix from the bowl to the cooking surface. Cook each pancake for approximately 6 minutes flipping half way through (approx. 3 minutes per side). Repeat steps 7-9 until all the pancake mix is used (yields approximately 14 medium sized pancakes). Let each pancake cool for a minimum of 1-2 minutes and serve. Add sugar free syrup as desired for a low calorie topping (approx. 35 calories per 1/4 cup). Refrigerate or freeze the left-overs. Enjoy!
|
vital wheat gluten non-fat powdered milk whole wheat flour ground cinnamon baking powder salt egg substitute fat-free buttermilk water vanilla extract
|
267,849 |
Sticky Chicken
|
Preheat oven to 200°C. Place the chicken in a ceramic dish in a single layer. In a seperate bowl combine sauces honey garlic and 5 spice powder. Pour over the chicken turning to coat. Cover and refrigerate for at 30-60 minutes. Heat a frying pan over a high heat and spray with olive oil. Cook the chicken in batches until golden. Transfer to a baking tray lined with baking paper and brush with marinade. Bake for 6-8 minutes until just cooked through. Cover on a plate with foil and stand for 2 minutes. Slice about an inch thick and serve.
|
skinless chicken breasts light soy sauce honey garlic cloves Chinese five spice powder olive oil flavored cooking spray
|
297,869 |
Chocolate Valentine
|
hake with ice and strain into a shot glass.
|
vanilla vodka dark Creme de Cacao cherry juice soda water
|
37,325 |
Holiday Ambrosia
|
Combine orange or tangerine sections marshmallows coconut and banana slices. Refrigerate at least 2 hours for flavors to blend. A few minutes before serving time beat heavy cream until it begins to thicken. Gradually add confectioner's sugar and almond flavoring beating until cream stands in soft peaks. Fold whipped cream into orange mixture. Spoon into serving bowls and sprinkle with cherries.
|
heavy cream confectioners' sugar red maraschino cherries green maraschino cherries
|
399,327 |
Carbonara Sauce
|
Saute prosciutto and garlic in a pan until slightly crisp. Drain fat and discard the garlic. Add cream to the pan stir to combine. Remove from heat. In a bowl whisk together the eggs and cheese. Slowly add the cream mixture to the eggs and cheese. Return the mixture to the pan and cook just long enough to heat through. Toss with hot pasta.
|
prosciutto garlic cloves heavy cream eggs parmesan cheese
|
222,122 |
Caz Chili
|
In a Dutch oven cook beef celery and onion over medium heat til meat is no longer pink; drain. Add juice tomatoes beans soup water chili powder brown sugar bay leaves salt and pepper. Bring to boil. Reduce heat; cover and simmer for 30 minutes. Stir in macaroni. Cook uncovered 5 minutes or until heated thru. Discard bay leaves.
|
celery ribs onion diced tomatoes kidney beans water chili powder brown sugar bay leaves elbow macaroni
|
114,464 |
Honeycombe Butter
|
blend together butter honey & crunchie bar until smooth & thoroughly mixed together. once done transfer to cling film & roll into 'sausage' like shape & refridgerate - preferably overnight or for an hour or two. when needed slice widthways & serve with hot pancakes crepes or waffles etc. TIP: you can vary the ingredients in the butter to suit your tastes - eg. adding a snickers or mars bar instead for a tasty alternative! enjoy! -- .
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butter honey chocolate bar
|
425 |
Chili Non Carne
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In large pot sauté onion and garlic in olive oil. Add a splash of water and cook until soft. Mix in chili powder basil oregano and cumin. Stir in zucchini and carrots until well blended. Cook for about 1 minute over low heat stirring occasionally. Stir in chopped tomatoes undrained kidney beans and drained kidney beans. Bring to a boil. Reduce heat and simmer for 30-45 minutes or until thick. Top with chopped onions tomatoes or green peppers.
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onion garlic cloves olive oil chili powder basil oregano cumin zucchini carrot canned tomatoes kidney beans kidney beans onion tomatoes green pepper
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98,468 |
Shrimp and Vegetable Casserole
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Preheat over to 375 degrees. Using a 2-quart casserole layer first the asparagus then artichokes and finally the shrimp. Saute the mushrooms in 2 tablespoons of butter and arrange over the shrimp. Melt the remaining 4 tablespoons of butter in a saucepan over medium heat stirring in the flour and cook for 2 minutes. Slowly add the whipping cream and milk stirring constantly. When the sauce is thick and smooth add the salt and peppers. Stir in the Worcestershire and sherry. Pour the sauce over the casserole and sprinkle with the parmesan cheese. Bake for 20 minutes.
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shrimp fresh asparagus artichoke hearts fresh mushrooms mushrooms butter flour milk salt pepper cayenne pepper dry sherry Worcestershire sauce parmesan cheese
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81,324 |
Toasted Banana Sandwich
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Mash the banana; add pecans ginger& salt and mix well. Spread over 2 slices of toast& top with other 2 slices of toast.
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banana pecans ground ginger salt
|
453,060 |
Chocolate Turtle Cake
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Preheat oven 350 degrees. Grease and flour a 13x9x2 inch baking pan. Combine and mix well cake mix butter eggs water oil and 1/2 can sweetened condensed milk. Pour half of the batter into the prepared baking pan. Bake for 20 to 25 minutes. In a saucepan over low heat combine caramels and 1/2 can sweetened condensed milk. Stir mixture heating until caramels are melted and mixture is smooth. Evenly spread over the baked cake layer. Sprinkle generously with chopped pecans. Cover with remaining cake batter. Bake 25 to 30 minutes longer or until cake springs back when lightly touched. Frost with Turtle Cake Frosting. Turtle Cake Frosting: Combine butter cocoa and evaporated milk in a small saucepan. Heat stirring until butter is melted and mixture is well blended. Remove from heat and add confectioners' sugar and vanilla. Spread over cooled cake. Store loosely covered at room temperature.
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butter water eggs sweetened condensed milk pecans butter evaporated milk confectioners' sugar vanilla
|
316,036 |
Carrot Spice Cake
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Heat oven to 325°F Grease a 12-cup Bundt pan. In a large bowl beat together brown sugar and oil. Add eggs one at a time beating well after each addition. Combine flour baking powder salt and spices; stir in to egg mixture. Fold in carrots oats raisins and nuts; mix well. Pour into prepared pan. Bake 55 to 60 minutes or until wooden tooth pick comes out clean. Cool 10 minutes. Remove from pan; Cool completely.
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brown sugar canola oil eggs all-purpose flour baking powder salt cinnamon ground allspice carrots Quaker Oats raisins cream cheese powdered sugar milk
|
352,608 |
Cherry Truffles
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Process the first 4 ingredients till combined in food processor. Melt chocolate and dip each pompom so only half is coated. Refrigerate.
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coconut dark chocolate
|
295,532 |
Roast Balsamic Beetroot With Walnut Crusted Hot Goat's Cheese
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Pre-heat the grill (broiler) to its highest setting. Mix the olive oil balsamic vinegar and crushed garlic together and season with salt and black pepper to taste. Place the beetroot in a grilling or roasting pan/tray. Drizzle the dressing over the sliced beetroot and place under the grill until it is tinged brown around the edges and the dressing is bubbling and hot. ( If you have your oven on already you can oven roast the beetroot in a hot oven for about 3 - 5 minutes.). Arrange the beetroot on a large plate with the baby salad leaves to one side. Place the baguette under the grill and toast ONE side of the bread. Place the goat's cheese slices on the UNTOASTED side of the baguette. Press the walnut pieces into the goat's cheese and season with salt and pepper. Place under the grill and cook until the cheese has melted and is bubbling. Place the toasted walnut and goat's cheese croute on to the plate with the beetroot and salad leaves and drizzle the hot dressing over the cheese and beetroot. Serve with additional salad dressing for the salad leaves and crusty bread. Serves 2 to 4 people as an appetiser or a light luncheon dish.
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beetroot light olive oil garlic clove salt fresh ground black pepper walnuts baguette red onion tomatoes
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36,224 |
Pineapple Beef Stir-Fry
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Drain pineapple reserving 1 cup of chunks 1/2 cup juice (reserving juice for other purposes). Combine 1/2 cup of the juice ginger soy sauce cilantro and meat in bowl. Cover bowl marinate for 15 minutes. In large nonstick skillet heat oil add garlic sauté 30 seconds until fragrant. Remove the meat from the marinade place in the skillet. Stir fry 5 minutes just until cooked through remove the meat and keep warm. Combine marinade and cornstarch in bowl. Add the beans chilies pepper and marinade to skillet; stir fry 4 minutes (or until veggies are crisp tender and mixture is thickened). Stir in 1 cup pineapple chunks scallions and meat; heat through.
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pineapple chunks in juice fresh ginger soy sauce fresh cilantro garlic clove cornstarch green beans scallions
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195,127 |
Mocha Dream Cake
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Preheat oven to 350. Grease and flour two 9 inch round baking pans. Combine water and coffee granules in medium bowl. Stir in creamer with wire whisk. Combine 1 2/3 cups flour and baking soda in another medium bowl. Microwave chips and oil in large uncovered microwave-safe bowl on medium-high (70%) for 1 minute; stir. Morsels may retain some of their shape. If necessary microwave at additional 10 to 15 second intervals stirring just until melted. Add coffee mixture sugar eggs evaporated milk vinegar and vanilla extract to melted chips; mix with wire whisk. Gradually beat in flour mixture until combined. (Batter will be thin.) Pour 3 1/4 cups batter into medium bowl; stir in remaining flour. Pour into prepared pans. Blend cocoa into remaining batter with wire whisk until blended. Slowly pour even amounts of cocoa batter into the center of each pan. Bake for 40 to 45 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely. Micorwave chips and butter in large uncovered micorwave-safe bowl on medium-high (70%) for 1 minute; stir. Chips may retain some of their shape. If necessary microwave at additional 10-15 second intervals stirring just until melted. Combine coffee granules and water in small bowl. Beat cream cheese and coffee mixture into melted chips. Gradually beat in powdered sugar until mixture reaches spreading consistency. Spread frosting between layers and over top and sides of cake.
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hot water instant coffee granules flour baking soda white chocolate chips sugar eggs evaporated milk vanilla extract white vinegar vanilla extract cocoa powder white chocolate chips butter instant coffee granules water cream cheese powdered sugar
|
355,866 |
Kittencal's Creamy Oil-Based Coleslaw
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In a large bowl toss together the coleslaw mix with carrot and green onions;. In a medium bowl whisk together all dressing ingredients until smooth and combined; pour over the coleslaw and toss to combine. Season with fresh ground black pepper. Chill for at least 2 hours before using. Delicious!
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carrot green onions fresh ground black pepper mayonnaise cider vinegar white sugar garlic powder seasoning salt prepared yellow mustard
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540,831 |
Zucchini Cake With Cream Cheese Frosting
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Preheat oven to 350. Grease a 9x13 inch baking pan. Add oil granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple eggs vanilla and sour cream. Stir in grated zucchini. In a separate mixing bowl whisk together flour baking powder baking soda salt cinnamon nutmeg and ginger. Add to the wet mixture stirring just until combined. Pour batter into prepared pan and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting. Cream Cheese Frosting: Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy about 3 to 4 minutes. Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top if desired.
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canola oil granulated sugar light brown sugar crushed pineapple eggs vanilla extract sour cream zucchini all-purpose flour baking powder baking soda salt ground cinnamon ground nutmeg ground ginger golden raisins chocolate chips cream cheese butter powdered sugar vanilla extract
|
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