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322,727 |
Spiced up Apple Cake
|
combine flour baking powder spices baking soda in bowl. In another bowl combine apples raisins and walnuts add 3 tablespoons of flour to mixture and toss to coat. combine the butter brown sugar and vanilla in a mixing bowl and cream until the mix is creamy. Beat in the eggs stir in the milk and applesauce. add the remaining flour mixture to the butter mixture beating until blended.Stir in the fruit and nut mixture. Pour batterr into a greased and floured 12 cup bundt pan. Bake at 350 for about an hour or until toothpick comes out clean. Let cake cool in pan for an hour. combine syrup ingredients in a saucepan heat to a simmer. When the sugar dissolves remove form heat set aside for 15 minutes. take out of pan. prick it all over with a skewer. brush the cake with the syrup until it has been absorbed. Dust with confectioners sugar if desired.
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flour baking powder cinnamon ground cloves ground ginger baking soda apples raisins walnuts unsalted butter dark brown sugar vanilla extract eggs milk applesauce apple cider sugar lemon juice
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536,445 |
Plum Sorbet With Pistachio Rose Brittle & Honeyed Plums
|
Toss 2 cups plums 1 tablespoon honey and a pinch of salt together in a medium bowl. Cover and chill until ready to serve. Heat 3/4 cup honey and 1/4 cup water in a large saucepan over medium high until boiling. Add remaining plums and cook until plums begin to fall apart and mixture is jammy 15 to 20 minutes. Let cool slightly; transfer to a blender. Puree plum mixture yogurt cardamom gin and 1/8 teaspoon salt until completely smooth. Line a medium metal bowl or loaf pan with plastic wrap and scrape in sorbet mixture. Freeze until firm about 6 hours. Meanwhile arrange a rack in center of oven; preheat to 350 degrees F. Toss pistachios pine nuts 1/4 cup honey and 1/2 teaspoon salt in a medium bowl. Scrape onto a silpat- or parchment-lined rimmed baking sheet and spread in a single layer. Bake brittle until pistachios are golden brown and honey is bubbly 15–20 minutes. Sprinkle with rose petals and lightly press to adhere. Let cool until hardened then break up into small pieces; discard any dark brown bitter pieces. Scoop sorbet into bowls and top with macerated plums and broken brittle.
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black plums honey honey kosher salt ground cardamom pistachios pine nuts
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229,315 |
Salt Free Lemonade Chili Rub
|
Combine all the ingedients in a bowl and stir to mix. Transfer to a jar cover and store away from heat and light. The rub will keep for several months.
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sugar chili powder dried parsley garlic powder onion powder ground black pepper celery seed basil marjoram sage cumin mustard powder dill
|
98,612 |
Chocolate Chip Cookies Nirvana
|
Preheat oven to 375 degrees. In a large bowl stir all ingredients until well mixed. Drop in rounded teaspoons on an ungreased cookie sheet. Bake for 10-12 minutes or until centers are light brown. Cool on cookie sheet for 5 minutes.
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light brown sugar walnuts pecans egg
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250,308 |
Cheddar Corn Muffins
|
Preheat oven to 425 degrees. Butter the insides and the top of a regular muffin pan (1/3 cup). In large bowl thoroughly combine the flour cornmeal baking powder salt and sugar. In medium bowl beat the egg. Beat in the milk and the melted butter. Combine with the dry ingredients until just evenly moistened. Do not overmix. Stir in 1 cup of cheese. Immediately spoon the batter into the muffin pan. Evenly sprinkle the remaining cheese on top of the muffins. Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean. Best served warm.
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unbleached flour cornmeal baking powder salt sugar egg milk unsalted butter sharp cheddar cheese
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45,148 |
Deluxe Chicken Breasts with Cheese Sauce
|
Preheat the oven to 350 degrees. Flatten chicken breasts between wax paper. Combine egg yolks and water. Combine 1/2 c flour salt pepper paprika bread crumbs and 3 T parmesan cheese. Dip the chicken in the egg mixture. Roll in the flour mixture. Brown the chicken in 2 T butter. Place the chicken in a shallow baking dish. Bake at 350 degrees for 20 minutes or until juices run clear. To prepare the sauce: Melt 2 T butter in a saucepan. Stir in the flour. Slowly add the milk. Stir constantly until the sauce thickens. Add the worcestershire sauce 1 T parmesan cheese and grated cheddar cheese. Stir until the cheese melts. Serve by pouring the sauce over the chicken breasts.
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boneless chicken breasts water all-purpose flour all-purpose flour salt black pepper paprika parmesan cheese butter margarine milk Worcestershire sauce cheddar cheese
|
32,348 |
Gourmet Mashed Potato Casserole
|
Boil potatoes in salted water to cover until tender. Mash or rice potatoes. Whiles still hot add sour cream cottage cheese onion butter or margarine pepper and salt and mix well. Place in casserole. Sprinkle parmesan on top. Bake in preheated 325 degree oven for 30 minutes. Recipe easily doubled.
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potatoes sour cream cottage cheese onion butter margarine pepper salt parmesan cheese
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422,403 |
Shrimp With Chipotle Cocktail Sauce -- Diabetic Friendly
|
Peel and wash shrimp. Place a 12-inch nonstick skillet over medium heat until hot. Coat skillet with cooking spray add shrimp and Creole seasoning and cook 4 minutes or until opaque in center. Remove from heat drain and cool completely. To cool quickly place shrimp on a baking sheet in a single layer and let stand 5-10 minutes. Meanwhile in a small mixing bowl combine remaining ingredients. To serve place equal amount of shrimp on 4 dinner plates. Serve with 2 tablespoons ketchup mixture and lemon wedges.
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medium shrimp ketchup lemon juice adobo sauce lemon
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83,942 |
Indian Spiced Chicken and Spinach
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In large frying pan heat oil over medium-low heat. Add onion and cook until starting to soften about 3 minutes Add garlic and ginger and cook for 2 minutes. Stir in cumin coriander turmeric paprika and 1 tsp of the salt. Cook until spices are fragrant about 1 minute. Stir in jalapenos and tomatoes. Add cream cinnamon stick and water and stir well. Add spinach. Bring to a simmer. Cover pan reduce heat and simmer for 5 minutes. Stir in chicken and remaining 1/2 tsp salt. Cover and simmer until just done about 10 minutes. Remove cinnamon stick before serving. Serve over basmati or regular white rice.
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yellow onion garlic cloves fresh ginger ground cumin ground coriander turmeric paprika salt crushed tomatoes heavy cream cinnamon stick water frozen chopped spinach boneless skinless chicken breasts
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518,049 |
Peter's Drive in Sauce
|
Boil the sauce add cooked hamburgers and simmer. Serve burgers with any condiments you enjoy they serve with onions sweet relish and mustard.
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ketchup Worcestershire sauce salt brown sugar water
|
362,249 |
London Broil - OAMC
|
Put London Broil in one gallon Ziploc bag. Add remaining ingredients. Label and freeze. To prepare thaw steak. Grill over hot coals 4 to 5 minutes per side. Do not overcook. Serve rare.
|
london broil beef ground ginger lemon juice olive oil garlic black pepper brown sugar
|
284,206 |
Coconut Mandarin Parfaits
|
Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended. Spoon half of the pudding evenly into 4 dessert glasses and drop a few mandarin orange slices into the pudding. Let pudding set for 5-10 minutes. Cover with few mandarin slices touching the edge of glass. Top orange slices with a spoonful of sheredded coconut rest of pudding then the rest of coconut. There is no set amount for each serving just divide the layers evenly for four servings. You can also get creative with your ingredients -- like substituting bananas for the oranges. I think two average-sized bananas would work.
|
nonfat milk instant pudding mix mandarin oranges
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483,923 |
Tomato Confit
|
Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with cooking parchment or a silicone mat. Cut each tomato in half lengthwise. Scoop out the seeds using a grapefruit spoon melon-baller or small measuring spoon. If you drain the seeds and gel through a fine mesh strainer you'll have tomato water for another use. Place the tomato halves cut side up on the baking sheet. Drizzle with the olive oil and sprinkle with the salt. Add the herbs and garlic if using. I like to tuck one or two slivers inside each half rather than sprinkling them on top. Roast turning the pan occasionally about 3 hours until the tomatoes are quite flat and much of the liquid is gone. Take one out let it cool and taste it. If the flavor is not concentrated enough cook them a little longer until you are happy with the result. Use them immediately or pack the tomatoes and any remaining juices into a storage container. They will keep several days under refrigeration.
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plum tomatoes tomatoes extra virgin olive oil kosher salt fresh thyme leaves garlic cloves
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346,225 |
Torta Ala Katie
|
Cream the cheese and dressing mix together with dill weed. In a separate bowl stir together artichokes peppers onions celery parsley and chili flakes. In a 3 cup bowl lined with plastic wrap alternate layers of cheese and veggie mixtures beginning and ending with a cheese layer. Chill for 4 hours or overnight. Invert on serving platter; remove plastic wrap. Serve with crackers.
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cream cheese dill weed green onions celery fresh parsley
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89,424 |
Zucchini Casserole
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Preheat oven to 350. grate the Zucchnis potato and onion and drain very well! If you get any liquid in this dish it will be completely ruined. Mix the grated vegetables with 1/2 cup self rising flour. Season with salt and pepper. Bake in a 9 by 13 pan for about an hour until firm to the touch and lightly browned.
|
onion potato zucchini self rising flour
|
415,865 |
Gluten Free Hearty Oatmeal Muffins
|
Spray 12 large or 18 regular muffin pans with butter flavor canola oil or grease pans with Spectrum shortening. You can also use a few 4” loaf pans. Grind 1 cup GF rolled oats in the food processor or clean coffee grinder until finer than cornmeal. Stir all the dry ingredients together very well in a bowl. Beat wet ingredients together in a separate bowl with a whisk or fork. Make a well in the center of the oat mix and stir in the egg mix stirring to blend. Spoon batter into greased muffin pans. Bake at 400 F oven for 20 minutes. Turn out onto wire rack to cool. Fabulous hot served with butter spread or honey. These muffins taste great for days kept on the counter or in the fridge if they last that long. Enjoy! Linda.
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oats old fashioned oats tapioca starch baking soda cream of tartar salt cinnamon xanthan gum brown sugar dried cranberries pecans eggs vanilla buttermilk soymilk apple cider vinegar
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143,900 |
Hardtack
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Preheat oven to 400F and lightly grease a baking sheet. Mix the ingredients into a dough and roll out to a thickness of about 1/2 inch. Cut into squares. Prick the squares all over in an even pattern with a fork or knife. Place them on a lightly greased baking pan and bake 20 to 30 minutes until golden brown.
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milk flour butter brown sugar salt
|
492,216 |
Cranberry Trifle
|
Make compote: In a medium saucepan cook the cranberries 2 cups of sugar 2 cups of water ginger and orange zest for about 5-8 minutes over medium-high heat until some of the berries just begin to burst. Let compote cool completely. Make Cream Filling: Using an electric mixer beat cream cheese brown sugar 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium gradually add heavy cream; continue beating until soft peaks form. Arrange 1/3 of cake in a 3 quart trifle dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice more ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with freshly grated orange zest (or candied orange zest) if desired.
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cranberries sugar water crystallized ginger orange zest brown sugar granulated sugar vanilla extract cream cheese heavy cream orange zest
|
201,182 |
M&m Cookies
|
Step 1 In a large bowl mix the flour baking powder and salt. In a separate bowl cream the butter and sugars then add the eggs one at a time mixing well after each addition. Step 2 Stir in the vanilla extract. Gradually add the flour mixture until combined. Add the M&M's and stir again. For chewier cookies refrigerate overnight. Step 3 Preheat the oven to 300 degrees. drop the dough onto baking sheets about 2 inches apart. Step 4 Bake for 15-20 minutes or until light brown. Set the baking sheet on a wire rack and cool for 5 minutes. Using a metal spatula transfer the cookies to racks and let them cool completely.
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all-purpose flour baking powder salt unsalted butter sugar light brown sugar eggs vanilla extract
|
192,990 |
Crab and Ricotta Cannelloni
|
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite stirring occasionally about 8-10 minutes. Drain pasta. In a large bowl mix together ricotta 3/4 cup Parmesan egg yolk basil or parsley crab salt and pepper. Preheat oven to 350ºF. Fill the cannelloni with the crab mixture and place in buttered baking dish. MAKE THE BECHAMEL SAUCE: In a medium saucepan melt the butter over medium heat. Add the flour and whisk until smooth about 2 minutes. Gradually add the warm milk whisking constantly(if not it will be all lumpy)until the sauce is thick smooth and creamy about 10 minutes(DO NOT allow the sauce to boil). Remove from the heat and stir in the salt pepper and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate). Top the filled cannelloni with the Bechamel Sauce and sprinkle with remaining Parmesan cheese.
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pasta shells whole milk ricotta cheese parmesan cheese parmesan cheese fresh basil leaves fresh parsley salt fresh ground black pepper bechamel sauce unsalted butter unsalted margarine all-purpose flour salt fresh ground white pepper nutmeg
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209,741 |
Peppercorn and Pepperoni Bread With Cheese
|
Place all the bread ingredients except cheese peppercorns and pepperoni in the bread machine pan in the order suggested by the manufacturer. Select dough cycle and start machine. At end of cycle take dough out and punch dough down and flatten; place the peppercons cheese and pepperoni kneading into the dough. Shape into a round loaf. Score top. Place loaves on greased cookie sheet. Cover; let rise until double about 40 hour. Preheat oven to 400 degrees F. Brush each loaf with milk. Sprinkle cheese. Bake until loaves have a hollow sound when tapped about 30 minutes; cool on wire racks.
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warm water olive oil bread flour salt fast rising yeast sugar cheddar cheese milk cheddar cheese
|
86,132 |
Blackberry Cobbler
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Wash the berries and let them dry on paper towels. Preheat the oven to 375 degrees. Place the berries in a shallow 12x12\" dish. Sprinkle with 1/4 c sugar. In a bowl mix the cornmeal 1/2 c sugar baking powder and salt. Add in the milk and melted butter. Use a large spoon to drop spoonfuls of this mixture on the berries. Spread the mixture but do not cover the berries completely. Leave some berries showing. Make the sauce by mixing the honey butter and lemon juice in a bowl. Drizzle the sauce over the cobbler. Bake in the preheated oven for approximately 1 hour. Let the cobbler cool to room temperature before serving.
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fresh blackberries sugar white cornmeal sugar buttermilk butter baking powder salt honey butter lemon juice
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209,116 |
Chicken Paprikas
|
Heat a 6-quart heavy stove-top casserole and add the lard or oil and paprika. Sauté the paprika for about 1 minute and add the onions. Sauté for a few minutes and add the remaining ingredients except the thickening to the pot. Bring to a simmer and cool covered for about 45 minutes to one hour or until all is tender. Remove the chicken pieces and set aside. Mix the sour cream and flour well using a wire whisk. Add 1 cup of the gravy from the pot to the cream and stir while it thickens. Return the chicken to the pot and restore the heat. Serve over Hungarian Dumplings. NOTE: for a very delicious Veal Paprikas use the above recipe substituting 2 1/2 lbs. of veal stew meat for the chicken.
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Hungarian paprika yellow onions roasting chickens tomatoes green peppers green peppers salt fresh ground black pepper garlic cloves sour cream all-purpose flour
|
78,043 |
Biscuit Mix
|
Mix all dry ingredients together. Store and label. Keep in cool dark place. Will keep 2-3 months. To make: Chop butter into dry ingredients until it resembles coarse bread crumbs. Beat egg with water. Combine dry and wet ingredients. Turn onto lightly floured surface and knead 5-6 times. Roll 1/2 inch thick and cut into two 5 inch diameter circles. Bake in preheated oven at 400°F for 10 minutes.
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all-purpose white flour baking powder baking soda salt sugar powdered milk butter water
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86,032 |
Beef Macaroni Pizza
|
Lightly mix beef seasoned salt black pepper egg crumbs and 1/2 cup of the spaghetti sauce and press firmly into a 10-inch pizza pan. Cook macaroni in boiling salted water for 10 min. or until tender and drain. Mix macaroni with celery parsley 1/2 cup of the cheddar cheese and the remaining spaghetti sauce and spread on top of meat. Bake at 350 F for 25-30 minutes. Remove from oven. Sprinkle with rest of cheddar cheese and parmesan cheese. Lightly brush green pepper rings with oil and arrange in a circle on top of pizza. Bake 10 minutes longer.
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lean ground beef seasoning salt black pepper egg elbow macaroni salt celery parsley sharp cheddar cheese parmesan cheese
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481,535 |
Restaurant Plaisir/Sante Ratatouille
|
Wash the vegetables. Core the tomatoes and chop into quarters. Cut eggplant and zucchini into thick slices. In a large dutch oven layer starting with eggplant next the tomatoes then the zucchini. Between each layer add a few slices of garlic and sprinkle some of the parsley and basil. Season with salt and pepper. (if you are using a non stick pan brush olive oil on the bottom so the first layer of eggplant does not stick). Cover and cook over very low heat until the vegetables are tender about 1 1/2 hours to 2 hours. Do not stir or lift lid. When done allow stew to sit for 20 min before taking lid off. Stir and serve.
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tomatoes eggplant zucchini garlic cloves fresh parsley fresh basil olive oil
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292,419 |
Chicago-Style Butter and Garlic Pizza Crust
|
In large bowl dissolve yeast in 1/4 cup lukewarm water. Add 1/4 cup flour and the sugar stir together. Cover with plastic wrap and let rise in a warm place for 20 minutes. Stir the remaining 1 cup lukewarm water 3 cups flour the cornmeal and salt into the yeast mixture. Combine the butter and garlic; mix into the dough. Turn out onto a lightly floured work surface and knead until soft and elastic 10-12 minutes. Lightly grease a large bowl add the dough and turn to coat. Cover and set in a warm place until the dough is doubled in size 1 hour. Punch dough down then knead for 2-3 minutes. Grease a 9x13-inch baking pan then press in dough to cover the bottom and 2 inches up the sides; let rise for 20 minutes. Preheat the oven to 500 degrees. Top the pizza dough with your favorite toppings. Lower the oven to 450 degrees and bake for 30 minutes.
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active dry yeast water flour sugar cornmeal salt unsalted butter garlic clove
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415,450 |
Lime-Coconut-White Chocolate Chip Muffins
|
Preheat oven to 400 degrees. Line muffin tins with paper liners. Whisk together the flour baking powder salt and coconut in a large bowl. In another bowl whisk together the eggs milk sugar canola oil lime zest and vanilla. Pour into the bowl with the flour mixture and fold together with a rubber spatula until just combined. Add the white chocolate chips and fold gently to incorporate. Fill the muffin tins and then cook in the preheated oven for 15-20 minutes until a toothpick inserted in the center comes out clean. (You may need to tent the tops with foil if they get brown too quickly.) Cool for at least 10 minutes before serving.
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all-purpose flour baking powder salt sweetened coconut eggs low-fat milk granulated sugar canola oil limes zest of vanilla white chocolate chips
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479,811 |
Low Carb Chile Rellenos, Flourless
|
Steam the chili pepper for about 10 minutes until they have softened. You can also choose to char them instead. Let them cool. Slice each pepper lengthwise removing the stem. Cut the pepperjack cheese into 8 equal chunks and then stuff a chunk into each pepper. (I cut them to make them fit lengthwise.) Place in a greased casserole. I use a small lasagna pan. Beat the eggs cream and salt until blended then pour over the peppers. Top with the cheddar cheese. Bake at 350 for 35 minutes. Let stand 10 minutes before eating. Can be frozen.
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anaheim chilies monterey jack pepper cheese eggs heavy cream salt sharp cheddar cheese
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470,426 |
Easy Cheesy Dog Treats
|
Preheat oven to 350 degrees Fahrenheit. In a large bowl mix together cheese whole wheat flour and garlic powder. Place beef bouillon cubes in a small bowl. Add 1 cup water. Microwave the bouillon mixture for 1 minute or until the water is very hot. Stir and mash bouillon cubes until you have a very concentrated beef broth. Add oil broth and honey BBQ sauce to the flour/cheese mixture. You may have to use your hand for this but it doesn't stick very much. Place on counter (you don't need flour) and knead 10 to 15 times. Roll out to 1/4\" thickness. Cut out shapes with a cookie cutter (I used a flower cutter that was about 2-1/2\" across). Spray a cookie sheet; place the cut-outs on the sheet. Bake for 18 to 20 minutes (less time makes them softer). To keep them soft store in the refrigerator.
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cheddar cheese whole wheat flour garlic powder beef bouillon cubes water canola oil
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516,182 |
Norlens Beignets With Vanilla Sauce
|
Combine the water butter salt and 1/4 teaspoon of the sugar in a deep heavy saucepan. Bring the mixture to a boil over medium heat stirring to dissolve the butter then remove from heat. Immediately add the flour all at once and stir vigorously to blend. Return the mixture to medium heat and cook stirring constantly until the mixture pulls away from the side of the pan forms a ball and leaves a film on the bottom of the pan. Should take about 3 minutes. Remove from heat and beat in 1 egg at a time with a wooden spoon. The finished paste should be very smooth. Cover and set aside. Mix the remaining sugar with the cinnamon and place it in a deep plate or shallow soup bowl. In a deep heavy pot or deep-fryer heat the oil over medium-high heat to 375 degrees Fahrenheit or almost smoking. When the oil is hot scoop up 1 heaping teaspoonful of the dough push it off the spoon into a rounded lump with your thumb and drop into the oil. Increasing the heat slightly fry 10 - 12 beignets at a time moving them around in the oil so they brown equally on all sides. Remove cooked beignets with a slotted spoon to paper towels to drain briefly then keep them warm in an oven on very low heat. Repeat with remaining dough. Roll the warm beignets in the cinnamon sugar and serve at once with the warm creme anglaise on the side. NOTE: Cream puff dough can be made up to 6 hours in advance and kept at room temperature; the puffs should be fried just prior to serving. CREME ANGLAISE: Place the egg yolks in a medium heavy saucepan and whisk them over low heat until they are pale in color. Add the sugar 1 tablespoon at a time beating well between each addition. Beat until the mixture reaches the consistency of cake batter. Whisk in the milk then stir continuously with a wooden spoon until the custard coats the spoon and a line drawn down the back of the spoon remains visible. Remove from heat and stir in the vanilla. If the custard is to be chilled press a sheet of plastic wrap directly onto the suface to prevent a skin from forming or dot the top with bits of the optional butter. Chill custard for up to 2 days. NOTE: If the custard begins to overheat and the egg yolks are forming lumps remove it immediately from the heat and whisk briskly to cool the mixture. Push the custard through a fine-meshed sieve with the back of a spoon to remove the lumps. If it has not sufficiently thickened return it to heat to complete cooking.
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water unsalted butter salt sugar all-purpose flour eggs ground cinnamon sugar milk vanilla extract butter
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443,080 |
Cranberry Pear Salsa
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chop cranberries. combine ingredients and toss gently. taste to adjust seasonings.
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cranberries pears green bell pepper honey sugar orange zest salt
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279,089 |
Chicken Adobo
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In a large glass baking dish mix together the vinegar garlic bay leaf peppercorns and soy sauce. Add the chicken and toss to coat. Cover and marinate for 1 hour in the refrigerator. Transfer chicken and its marinade to a large saucepan. Add water and bring to a boil. Cover reduce heat to low and simmer 20 minutes. Using tongs transfer chicken to a plate to cool. Boil cooking liquid about 10 minutes or until reduced to 1 cup. Allow sauce to cool. Strain into a small saucepan. Skim off fat and reheat. Pat chicken dry with paper towels. In a large skillet heat oil over high heat until quite hot. Brown chicken in batches about 2 minutes per side. Transfer to a deep platter and pour hot sauce over chicken. If desired garnish with cilantro.
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white vinegar garlic cloves bay leaf peppercorns reduced sodium soy sauce chicken legs water canola oil cilantro
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160,096 |
Cherries Jubilee Ice Cream Pie
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Preheat oven to 375 degrees. Combine first five ingredients in a medium sauce pan. Bring to boil; cook 2 minutes or until thick stirring constantly. Cool completely. Combine butter and honey in a medium bowl. Add cracker crumbs stirring to blend. Press into bottom and up sides of a 9-inch pie plate. Bake at 375 for 8 minutes. Cool completely. Place 1/2 cup cherry mixture in a food processor; process until smooth. Place remaining cherry mixture in an airtight container; cover and chill. Place ice cream in a large bowl and beat with a mixer at medium speed until smooth. Add pureed cherry mixture and gently fold in to acheive a swirl pattern. Spoon mixture into cooled crust. Cover and freeze four hours or until firm. Top with reserved cherry sauce just before serving.
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water sugar brandy cornstarch butter honey graham cracker crumbs low-fat vanilla ice cream
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70,849 |
Smoked Turkey and Brie Sandwiches
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Combine the mustard vinegar parsley and oil. In another bowl combine the walnuts and onions; stir in 2 Tbsp of the mustard mixture. Remove bread from the center of each roll half leaving 1/2\" thick shells. Spread each roll half with 1 tsp of the mustard mixture. Dividing evenly line each sandwich half with spinach and turkey; place 2 Brie slices on each bottom half of the rolls. Top the cheese with the walnut mixture. Carefully place the filled roll tops over the walnut mixture; slice sandwiches in half and serve.
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Dijon mustard red wine vinegar fresh parsley olive oil walnuts red onion
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93,786 |
Spicy Sun-Dried Tomato and Feta Sauce
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Cook pasta until al dente. Meanwhile heat oil reserved from tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes crushed tomatoes olives and sugar and bring to boil. Reduce heat and simmer until sauce thickens slightly about 4 minutes. Mix in basil and both cheeses and stir until cheeses melt. Season to taste. Remove sauce from heat. Drain pasta. Add to skillet; toss to coat with sauce. Serve immediately.
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sun-dried tomatoes packed in oil garlic crushed tomatoes kalamata olive sugar fresh basil feta cheese parmesan cheese dry pasta
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126,615 |
Grilled Jerk Chicken With Pineapple-Rum Glaze
|
Prepare a glass dish large enough to hold the chicken pieces. To make the rub combine all rub ingredients. Place the washed and dried chicken pieces in the glass dish. Rub the pieces all over with oil. Then rub the seasonings all over the chicken pieces to coat well. Cover and refrigerate for minimum 3 hours. Meanwhile prepare the glaze. To make glaze combine butter sugar dark rum and pineapple juice in a saucepan; bring to a boil. Reduce heat to medium and simmer for 8-10 minutes; remove from heat and set aside until ready to grill. After 3 hours prepare the grill to high heat. Arrange the chicken pieces on the grill. Brush with glaze turning the chicken until brown and cooked. When serving drizzle with any remaining sauce. Delicious!
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chicken pieces garlic cloves green onions dark brown sugar salt black pepper dried thyme allspice onion powder cinnamon cayenne pepper butter dark brown sugar dark brown sugar dark rum
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509,597 |
Balsamic Pearl Onions
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In a medium heavy-bottomed saucepan over medium heat melt the butter. Add the onions and stir to coat. Cook for 10 minutes or until onions have softened slightly. Add the salt to taste and the chili powder cocoa powder and balsamic vinegar stirring to combine. Cover reduce heat to the lowest possible setting and cook for 2 to 3 hours stirring occasionally. Using a slotted spoon transfer the onions to a container to cool. Reserve the reduced balsamic vinegar in a separate container. At this point the onions and balsamic reduction may be covered tightly and stored in the refrigerator for up to 2 days. To serve in a small saucepan on a medium-low setting heat the reserved balsamic vinegar with the heavy cream if desired. Add the onions and stir until warmed through. Adjust seasonings to taste and serve in a warmed lidded dish.
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unsalted butter salt dried ancho chile powder heavy cream
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97,987 |
Your Kids Will Eat Them Asparagus Patties!
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Cut asparagus into one inch pieces. Combine eggs cracker crumbs parmesan cheese and garlic powder. Add asparagus pieces to combine mixture. Form mixture into large patties and set aside. Melt butter or margarine in a large skillet. Carefully place the patties into the large skillet and brown patties on both sides. Remove and place on paper towels to slightly cool. Serve and enjoy!
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asparagus eggs parmesan cheese garlic powder butter margarine
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529,016 |
The Modern Piña Colada
|
Blend pineapple rings and coconut cream until fairly smooth. Add lime zest and juice. Blend until mixed. Pour mixture into 10 popsicle molds that each hold about 1/3 cup (80 mL). Freeze until firm. Pour Crabbie’s ginger beer into a chilled rocks glass. Stir in rum. Add one prepared popsicle. Repeat immediately with remaining pops Crabbie’s and rum if you’re serving a crowd or save the pops for yourself for another day. Tip: For a fun tropical flair garnish with Tiki-inspired elements like umbrellas or edible flowers.
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pineapple rings coconut cream lime zest lime juice ginger beer dark rum
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247,145 |
Tangy Lemon Blueberry Cheesecake
|
Press crumbled lemon cookies into bottom and up on sides of a 9 or 10 inch springform pan. Chill. Preheat oven to 375 degrees. Combine all of the filling ingredients into a bowl of an electric mixer; beat until smooth and fluffy (about 15 minutes). Fold in 1 cup blueberries and blend lightly. Add prepared filling onto crust. Bake for 50-60 minutes until set. After taking the cheesecake out turn the oven temperature up to 475 degrees. Mix topping ingredients together using an electric mixer and pour on top of cheesecake. Bake for about 7 minutes. Cool cheesecake then refrigerate to keep it firm. Garnish with fresh blueberries and lemon zest!
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cream cheese sugar eggs blueberries sour cream sugar blueberries lemon zest
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415,820 |
Meatloaf
|
.Preheat the oven 350 degrees. Spray a standard (8-1/2 x 4-1/2 x 2-1/2 inch) non-stick loaf pan with spray. In a medium mixing bowl combine the milk and the oats. Let them sit for 3 minutes or until the oats are softened. Add the egg whites followed by the Worcestershire carrots green onion parsley red and green jalapenos garlic and salt. Mix them well. Add the beef and mix them until well combined. Transfer the mixture to the prepared pan and spread it so that the top is flat. Spread the ketchup evenly over the top. Bake the meatloaf for 30 minutes or until it is no longer pink inside. Remove it from the oven and let it sit 10 minutes. Slice it into 8 slices and serve immediately. Makes 4 servings.
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olive oil flavored cooking spray old fashioned oats nonfat milk Worcestershire sauce carrot whole green onion flat leaf parsley garlic clove salt ground beef ketchup
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450,655 |
Quick BBQ Sauce
|
n a small saucepan sauté onion and garlic in the butter until tender. Add the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes.
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onion garlic clove butter catsup brown sugar fresh lemon juice Worcestershire sauce prepared mustard Tabasco sauce
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345,881 |
Beef and Bulgur Casserole
|
Heat oven to 350 F. Cook ground beef and onion in 10\" skillet stirring frequently until beef is brown. Drain. Stir in remaining ingredients except for the parmesan cheese. Pour into ungreased 2.5 quart casserole dish. Cover and bake about 45 minutes or until bulgur is tender. Stir in cheese. Sprinkle with fresh parsley if desired.
|
lean ground beef onion diced tomatoes garlic clove bulgur water dried parsley beef bouillon granules salt dried oregano black pepper parmesan cheese
|
251,450 |
Prosciutto Wrapped Pork Slices & Wilted Spinach
|
Pound each plastic wrapped pork slice until thinned. Salt and pepper each slice. Wrap one slice of prosciutto around the middle of the pork. Add 1T oil to very hot non-stick skillet. Place 2 pork slices in pan for 2 minutes on each side. Repeat for remaining 2 pork slices. Set pork aside. In the same pan cook 1 T oil and sage leaves for 1 minute. Add capers butter and lemon zest and lemon juice to the pan. Return any pork drippings from the resting plate. Season sauce with salt and pepper to taste. Heat 1 T oil over medium heat in a clean pan Add spinach leaves salt and pepper and cook for 2 minutes until completely wilted. Serve spinach and pork immediately.
|
salt black pepper prosciutto olive oil fresh sage leaves capers butter lemon
|
52,256 |
Walnut Spread
|
In a blender or food processor combine beans and 4 tablespoons of reserved liquid and the rest of the ingredients except the tortillas and olive oil. Cover and blend until nearly smooth. Add a little more liquid if mixture seems stiff. Lightly oil a cookie sheet or two. Preheat oven to 375 degrees. Cut the tortillas into 8-10 wedges and brush with olive oil. Bake on the cookie sheets for about 5-8 minutes or just until lightly colored and crisp. Serve the spread with the tortillas and some celery carrot sticks and scallions for dipping.
|
garbanzo beans cannellini beans walnuts basil leaves olive oil lemon juice salt pepper cayenne flour tortillas flour tortilla olive oil
|
72,614 |
Fantastic Taco Casserole!
|
Set oven to 350 degrees. Cook beef onion bell pepper chili flakes and garlic until beef is no longer pink; drain then season with seasoning salt and black pepper (or cayenne pepper). Stir in water taco sauce green chiles half of the olives and taco seasoning mix (you can use 2 packages of seasoning mix if desired for this). Cook over low heat for about 6-8 minutes. Layer HALF of broken shells on bottom of greased 13x9 baking pan; cover with HALF of meat sauce then sprinkle with 2 cups (or to taste) cheddar cheese. Repeat with remaining broken taco shells meat sauce and then top with remaining cheese (to prevent the cheese from getting hard you can sprinkle on the last 10 minutes before the end of baking time and return to oven until melted). Bake for 20 minutes or until bubbly and cheese is melted. After baking sprinkle with remaining olives tomatoes and green onions. **NOTE** I sometimes drizzle bottled salsa sauce (mild or spicy) on top of the ground beef and then on top before baking.
|
ground beef onion fresh garlic bell pepper seasoning salt black pepper water diced green chilies sliced ripe olives white corn tortillas cheddar cheese tomatoes green onions
|
115,148 |
Nem Nuong -- Vietnamese Pork Patties
|
To prepare the rice powder soak 75g glutinous rice in warm water for an hour. drain and dry and then throw into a hot pan. Stir over a low heat for about 15 minutes or until golden in colour. Reduce to a fine powder in a food processor or coffee grinder -- it will keep for up to 3 months. Mix the pork and pork fat with the shallot garlic and fish sauce. Season with salt and pepper and bind with 1 tbsp rice powder. Leave to rest in the fridge for 1/2 hour. Grease your hands with a little oil and then form the pork into small rounds or sausage shapes. Grill over a medium charcoal fire or under a preheated grill for about 15 minutes. Turn as needed to brown on all sides. Serve on a bed of lettuce cucumber spring onions and herbs. Dip in nuoc cham.
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rice powder shallot garlic clove fish sauce cucumber spring onions fresh herb
|
228,743 |
Paella Marinara
|
In a pan put the half olive oil and the add the onion and garlic. Stir for 3 minutes and then add the peppers and the tomato paste. Stir for 2-3 minutes more. Add the squids the rice the saffron salt and pepper. After 2-3 minutes add the warm water. Add the rest of the olive oil. When the water is absorbed add the shrimps and the mussels. Continue cooking stirring occasionally for 10 minutes more. Serve and enjoy!
|
fresh shrimp squid mussels short-grain rice onion tomato paste green pepper garlic cloves olive oil saffron thread salt pepper water
|
468,416 |
Chocolate Pretzel Cookies
|
Preheat oven to 375°F Using a hand mixer on medium speed or a whisk cream together butter and sugars until light and fluffy then add the egg and vanilla. Mix until just combined. In a large bowl combine flour coconut oats baking soda salt. Add the flour mixture to the butter mixture stirring with a wooden spoon until combined. Blend in pretzels chocolate and cereal until just combined. Drop about 30 spoonfuls of cookie dough roughly 2-inches apart onto parchement paper-lined baking sheets . Bake in center of oven 8-minutes for chewy 10 minutes for crisp ones. Cool on wire racks.
|
salted butter brown sugar sugar egg pure vanilla extract all-purpose flour unsweetened coconut oats baking soda salt
|
508,016 |
Barbecued Chicken Salad (WW)
|
Preheat oven to 350°F. To prepare barbecue rub in small bowl combine chili onion and garlic powders and paprika; rub evenly over both sides of chicken breasts. Place chicken onto large sheet of foil; wrap chicken in foil crimping edges to seal. Place foil packet onto baking sheet; bake 8 minutes. Carefully open foil packet; bake 4 minutes until chicken is cooked through and juices run clear when pierced with fork. Set aside to cool. Meanwhile place lettuce into large bowl; top with tomatoes corn and onion. With fork shred cooled chicken; add to lettuce mixture. Drizzle evenly with dressing. SERVING (2 1/2 CUPS) PROVIDES: 5 Vegetables 2 Proteins 1/2 Bread 10 Optional Calories. PER SERVING: 183 Calories 2 g Total Fat 0 g Saturated Fat 41 mg Cholesterol 160 mg Sodium 22 g Total Carbohydrate 5 g Dietary Fiber 21 g Protein 63 mg Calcium; 3 points.
|
chili powder onion powder garlic powder paprika boneless skinless chicken breasts romaine lettuce leaves tomatoes corn kernel red onions
|
467,810 |
Tiramisu for Two (From Taste of Home's Cooking for 2)
|
Line the bottoms and sides of two 8 oz ramekins or custard cups with ladyfingers arranging them to resemble a spoke pattern. Brush with 1 tbsp coffee; set aside. In a small mixing bowl beat Mascarpone cheese and confectioners' sugar until smooth; beat in chocolate syrup on low speed. In another mixing bowl beat cream until stiff peaks form. Fold cream into cheese/sugar mixture. Spoon into ramekins. Drizzle with remaining coffee and dust with cocoa (you probably will not use anywhere near 1 tbsp of cocoa just to dust it). Refrigerate until serving.
|
ladyfingers brewed coffee mascarpone cheese confectioners' sugar heavy whipping cream
|
275,493 |
Blue Moon Waldorf Salad With Blue Cheese, Honey & Yogurt
|
Combine first three ingredients and set aside. Combine remaining ingredients to make the dressing and mix with the rest of ingredients. Serve cold on fresh crisp greens.
|
apples celery walnuts blue cheese mayonnaise yogurt lemon honey
|
394,593 |
Drunk Mac and Cheese
|
Preheat oven to 350 degrees. In a large pot over medium-high heat bring two quarts water and 1 teaspoon salt to a full rolling boil. Gradually add macaroni and boil approximately 15 minutes or until pasta reaches desired tenderness. Drain. Melt butter and olive oil in a saucepan over medium heat. Sauté shallots in butter and olive oil for approximately 2 minutes or until they begin to turn transparent. Add flour to the pan stirring constantly until a smooth paste forms. Stirring constantly gradually add milk and continue cooking until mixture is thick and bubbly (mixture should coat the back of a spoon). Add 6 ounces of the cheese and stir until completely melted. Remove from heat and add beer bacon mustard garlic powder pepper and remaining salt. Stir well. Spray a 9” x 9\" square glass pan with non-stick cooking spray. In the large pot combine macaroni and cheese sauce and stir. Pour into 9” x 9\" baking dish cover with foil and place into preheated oven and bake for 15 minutes. After 15 minutes remove foil and sprinkle the remaining 2 ounces of the shredded cheese and continue cooking uncovered for another 15 minutes. Remove macaroni and cheese from the oven. Allow to cool for approximately 5 minutes before serving.
|
macaroni salt butter olive oil shallot all-purpose flour sharp cheddar cheese smoked gouda cheese Velveeta cheese dark beer bacon stone ground mustard garlic powder nutmeg black pepper
|
307,409 |
Broccoli Rice Low Cal-Big Flavor Quiche
|
Preheat oven to 375 degrees. Spray a 9 inch pie plate with cooking spray. In a large bowl combine rice 1/2 cup cheddar cheese and 1 egg. Evenly spread mixture in prepared pie plate. In a medium bowl combine remaining 3 eggs broccoli mushrooms onion and lemon pepper. Spread mixture in crust. Bake for 15 to 20 minutes. Sprinkle remaining 1/4 cup cheddar evenly over top and bake for an additional 10 minutes. Place pie plate on wire rack and let set for 10 minutes. Cut into 6 wedges.
|
cooked rice cheddar cheese eggs fresh broccoli broccoli onion lemon pepper
|
32,297 |
Stir-Fried Beef With Vegetables
|
Place the steak on a flat surface and using a sharp knife cut against the grain into slices about 2-inches wide. Slice each piece of steak horizontally into 2 or 3 pieces. Stack the slices and cut into 1/4-inch strips. Add the cornstarch to the steak and toss to coat. Place the steak in a bowl and sprinkle over the sugar and soy sauce set aside. Heat 2 tbsp oil in a wok or large skillet and add the cauliflower green pepper and carrot. Cook stirring until crisp-tender. Add the mushrooms and cook stirring about 30 seconds longer. Add the bean sprouts and stir-fry for a few seconds longer. Remove the vegetables with a slotted spoon and set aside. Add the remaining oil to the wok or skillet. When it is very hot add the ginger and garlic and cook stirring for a few sec. Add the steak and cook shaking the wok and stirring the strips of steak to separate them and cook evenly about 1 to 2 minutes. Return the vegetables to the wok and toss quickly over high heat then serve.
|
cornstarch brown sugar soy sauce cauliflower green pepper carrot mushroom bean sprouts ginger garlic
|
61,313 |
Yummy Yummy Coffee Date Gateau!!
|
Slice the sponge cake into 1/2\" thick slices. Line the bottom of an 8 inch dessert bowl with the sliced cake. Soak with 1/4 cup of sugar syrup water. Dissolve the coffee in 1/2 cup warm water. Dip the Marie biscuits one at a time in the liquor. Top the cake layer with this. Decorate the dates. Soak them in half a cup of milk for 15 minutes. Top the biscuit layer with a layer of dates. Whip the Dream whip as per the instrcutions given on the sachet/use fresh cream. Top the date layer with the whipped cream. Chill for 5 hours. Decorate with additional whipped cream and dates. Serve cold.
|
instant coffee powder dates
|
520,931 |
Caramelized Onion Relish
|
In a medium pot melt butter until foam subsides. Add onions and cook over low to medium heat until they are very soft 10-15 minutes. Add sugar and apple cider vinegar and cook gently until onions are golden brown stirring frequently another 10-15 minutes.
|
butter onions brown sugar apple cider vinegar
|
384,955 |
Meatballs and Sour Cream Gravy
|
ix ground chuck eggs dice up green peppers crush crackers add to mixture melt margarine in large skillet .{I use a large iron skillet} make meatballs roll in flour brown in margarine until golden brown remove meatballs add 2 cups water to drippings add potatoes carrots put meatballs on top to finish cooking cook until potatoes are tender remove meatballs potatoes & carrots into large bowl add onion soup mix cook until thick remove from heat add sour cream pour gravy over meatballs and vvegetables -- enjoy with a hot buttered roll.
|
idaho potato celery ribs bell pepper eggs margarine sour cream flour
|
8,735 |
Strawberry Yoghurt Ice Cream
|
Oil a 1 pint pudding basin and line with cling film. Heat the milk egg yolks and cornflour over a low heat stirring constantly until thick. Do not boil. Leave to cool. Puree half the strawberries and chop the remainder then sprinkle with sugar. When the mixture is cool mix together with the chopped and pureed strawberries and the yogurt. Pour into the prepared basin. Cover with cling film and freeze for at least 8 hours. Remove from the freezer at least 10 minutes before serving. Decorate with slices of strawberry.
|
low-fat milk cornflour strawberries sugar strawberry
|
85,445 |
Multi-bean and beef soup
|
Brown ground beef. Put into crockpot. Add remaining ingredients. Add enough water to fill crockpot 2/3 full. Cook on low for 8 hours. Serve with cornbread.
|
ground beef cayenne pepper black pepper chili powder basil oregano garlic salt onion
|
450,197 |
Spicy Pork Chops
|
Pre-heat the broiler to a medium heat. In a bowl mix together the ginger honey worcestershire sauce and tomato paste. Brush each pork chop with the mixture and broil for 10 minutes. Turn the pork chop over and brush with the remaining ginger mixture. Broil for a further 10 minutes. Serve.
|
ground ginger clear honey Worcestershire sauce tomato paste
|
422,205 |
Sardine¨pate
|
Drain off the oil and set aside. Remove the bones. I couldn’t find any Gervais so went for a fresh local goat’s cheese from Challans for a bit of ooomph. Use about 80g. Add the cheese about half of the reserved oil and the lemon juice. Use a fork to mix well. Add the minced shallots and the curry and mix well. Leave in fridge for 3 hours then serve on little toasts. This recipe with all local French ingredients is on my blog if you've time to look and let me know if you enjoyed the recipe I really hope so! http://www.marysvendee.com/food-wine/time-to-get-cooking-st-gilles-sardine-rillettes.
|
lemon curry powder
|
385,004 |
Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce
|
Cut the dried chilies open; discard seeds stems and veins. Put chilies in bowl of hot water for 25 minutes. Meanwhile heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown. Transfer to blender or food processor. In same skillet cook the tortilla pieces until crisp and slightly browned. Add to blender with onion. Cook the tomatoes until the skins start to char a bit. Add to blender along with the peanuts raisins oregano cinnamon and allspice. Drain the chilies (discard water) and add to blender. Add 1 1/4 cups of the broth and add the vinegar and salt. Puree the mixture as much as possible. Pour the mixture through a strainer into a large bowl. Heat the remaining oil in a saucepan and add the mixture. Add the remaining broth and bring to boil then reduce to simmer. Let simmer for 20 - 25 minutes stirring to keep from sticking to bottom of pan. If sauce gets too thick add a bit more broth to thin to the desired consistency.
|
garlic cloves corn tortilla roma tomatoes raisins dried oregano ground cinnamon allspice chicken broth cider vinegar salt
|
123,823 |
Tropical Martini
|
Either place amaretto and Malibu in a shaker with ice or directly into a well-chilled cocktail glass. Either way combine well and serve well-chilled.
|
aracter(0
|
426,233 |
Garlic Baked Potatoes
|
Wash potatoes then cut numerous slices into each careful not to cut all the way through. Place garlic slices into each potato sliced area. Use cooking spray or water to wet the outside of the potato then sprinkle the skin with sea or kosher salt wrap individually in foil and cook for appx 45 minutes at 450 degrees or until soft. Hand blend softened butter & sour cream (or low fat yogurt to save on calories) then stir in the shredded cheese (use more cheese if you prefer). Refrigerate until ready to use. When potatoes are done remove foil and place on serving plates spread each open to expose the sliced areas and garlic top with the mixture sprinkle on black pepper and garnish with the green onions. You may wish to add bacon bits for taste and color.
|
potatoes garlic cloves sea salt butter sour cream cheese black pepper green onion
|
259,814 |
Sweet Meatloaf Sauce
|
ix all ingredients together. Pour over meatloaf before you bake.
|
ketchup brown sugar Worcestershire sauce mustard
|
169,088 |
Strawberry and Feta Salad
|
In a bowl whisk all dressing ingredients together until well blended (can use a processor to blend the dressing). In a large bowl toss together the lettuce toasted almonds and feta cheese. Pour the dressing over; toss to combine. Delicious!
|
romaine lettuce feta fresh strawberries garlic honey Dijon mustard raspberry vinegar brown sugar black pepper
|
296,510 |
Moroccan Mint Tea
|
Combine mint sugar honey and tea in a teapot. Pour boiling water over and let steep 5 to 8 minutes. Strain out mint and tea leaves and pour into glasses. Garnish with a mint sprig and serve.
|
fresh mint leaves sugar honey boiling water
|
467,073 |
Old Pecan Streets Italian Cream Cake
|
Grease and flour 2 nine-inch round pans. In a large mixing bowl cream margarine with white sugar. Add the egg yolks one at a time beating after each addition. Sift together flour and soda. Alternate adding the dry ingredients into the creamed mixture with buttermilk. Add the walnuts coconut and vanilla. Beat the egg whites until stiff and fold them into the batter. Pour the batter into the cake pans and bake for 45 minutes in a 350-degree oven. Remove from oven and allow to cool. While cake is cooling make the cream cheese icing. Cream butter with cream cheese. Add powdered sugar; mix well. Add vanilla and beat until smooth. Place one cake layer on a cake plate and ice the top. Cover with the second cake layer. Ice the sides and top of the cake.
|
margarine white sugar flour baking soda buttermilk walnuts coconut vanilla butter cream cheese powdered sugar vanilla
|
213,396 |
Kittencal's Cheesy Ground Beef Potato Kugel
|
In a skillet cook the ground beef with onion and garlic until no longer pink; drain fat and return to skillet add in salt (or seasoned salt) and black pepper to taste and continue to cook until well browned (about 12-15 minutes) set aside. Using the coarse end of a grater shred the potatoes then hand-squeeze out the excess moisture in the shredded potatoes then place into a large bowl. Add the lightly beaten eggs onion cheddar cheese 1/4 cup vegetable oil and ground beef mixture; using clean hands mix until completely combined (at this point you can season with more salt and pepper if desired to suit taste). Transfer the mixture into a greased 13 x 9-inch baking dish then spread out with a spoon. Sprinkle with grated parmesan cheese. Place the baking dish onto a large baking sheet (this will protect oven from any oil splatters). Set oven to 375 degrees (second-lowest rack). Cook uncovered for about 50 minutes to 1 hour (for a more drier and crispy texture bake for 1 hour).
|
ground beef onion garlic onion eggs cheddar cheese parmesan cheese
|
285,853 |
Summer 3 Bean & Barley Salad
|
In saucepan combine water bouillon and barley. Bring to boil. Reduce heat cover and simmer for 10-12 minutes or until the liquid is gone and barley is tender. Place cooked barley in a bowl. Add beans and green onions. Toss with dressing. Serve or chill several hours before serving.
|
water bouillon cubes instant bouillon granules quick-cooking barley garbanzo beans chickpeas black beans green onions
|
107,399 |
The Perfect Cornbread
|
Preheat oven to 450 degrees. Place the I Can't Believe It's Not Butter spread in 9x9 metal baking pan; place in oven just until the spread melts about 3 to 5 minutes; tilt the pan to coat. Meanwhile in large bowl combine cornmeal flour baking powder salt and baking soda. In medium bowl with fork beat yogurt and eggs until blended. Add melted spread to the yogurt mixture then add the yogurt mixture to the flour mixture; stir just until flour is moistened (batter will be lumpy). Pour batter into prepared pan. Bake until golden at edges and toothpick inserted in center comes out clean about 25 minutes; serve warm.
|
I Can't Believe It's Not Butter® Spread cornmeal flour baking powder salt baking soda nonfat yogurt egg substitute
|
392,358 |
Chocolate Bread Pudding
|
Melt butter in a bowl toss with bread. In a sauce pan bring milk and cream to a boil and remove from heat. Add cream mixture to chocolate whisking until combined well. Add egg yolk and sugar. Pour custard over bread. Let pudding stand covered one hour. Preheat oven to 350 degrees and butter a pan. Transfer pudding to pan and bake in middle of oven until just set but still trembles slightly about 50 minutes. Serve pudding warm or at room temperature.
|
butter milk heavy cream sugar
|
514,948 |
Bur-Ogies
|
Preheat oven to 400 degrees and prepare 6 jumbo muffin cups by spraying with cooking spray. Mix meat garlic salt pepper thyme ¼ cup cheddar cheese sour cream mustard and chives in a bowl. Divide meat mixture in half. Divide the first half of the meat among the 6 muffin cups pressing into the bottom. Place a pierogie on top of each. Divide the rest of the meat among the tins pressing onto the pierogies. Divide 2 T cheddar cheese among the cups. Bake 20 minutes or until tests done—check with instant-read thermometer done at 160 degrees.
|
lean ground beef garlic clove salt pepper dried thyme cheddar cheese light sour cream dry mustard fresh chives potato pierogies
|
313,151 |
Chicken and Green Bean Skillet
|
Spray large skillet with cooking spray. Add chicken cook and stir on medium-high heat 3-4 minutes or until cooked through. Stir in beans and water. Reduce heat to medium-low cover. Simmer 5 minutes or until beans are tender. Add Velveeta and pepper; cook until Velveeta is completely melted stirring frequently. Serve over rice.
|
boneless skinless chicken breasts water Velveeta cheese pepper cooked long-grain rice
|
42,714 |
Pumpkin Chili
|
Brown ground beef. Drain fat. Put ground beef into large cooking pot add each ingredient and cook on low heat for 90 minutes. Serve with sour cream.
|
lean ground beef fresh pumpkin kidney bean onions diced tomatoes chili powder sugar salt
|
174,663 |
Israeli Salad
|
Combine the tomatoes cucmbers and onions in a bowl. Pour lemon juice over vegetables. Add remaining ingredients and toss well before serving.
|
tomatoes cucumbers onion parsley olive oil of fresh mint
|
79,747 |
Caraway Rice Cakes
|
In a 1 1/2 to 2-quart heavy saucepan bring water broth rice caraway seeds and salt to a boil and cook covered over very low heat until liquid is absorbed and rice is tender about 20 minutes. Preheat broiler and butter a baking sheet. Fluff rice with a fork. Fill a 1/3-cup measure with rice packing it and turn out onto baking sheet. Make 5 more rice cakes in same manner and arrange on baking sheet about 3 inches apart. Gently flatten cakes with back of a fork to 4 inches in diameter and cool 5 minutes. Brush rice cakes with butter and broil 3 to 4 inches from heat until pale golden about 4 minutes.
|
water chicken broth long-grain white rice caraway seed salt unsalted butter
|
258,865 |
Simone and Alivel 's Vinaigrette
|
In a bowl combine all of the ingredients. Toss with lettuce and desired veggies and. Pour on vinaigrette before serving!
|
yellow mustard extra virgin olive oil garlic clove
|
214,968 |
Mint-Zinger Delight
|
Take lemons and juice until all the juice is extracted from both. Wash the mint sprigs and then detach the leaves from the stems. Add the lemon juice mint leaves sugar and 1/4 cup water to a medium sized sauce pan. Bring the mixture to a boil stirring constantly with whisk until the sugar is completely dissolved. Either empty the syrup into a glass container or let sit for 5 minutes for a better mint flavor. Add the 1 1/2 cups water to the syrup. Fill two or three (depending on the size) glasses with ice until they are filled to the top. Divide the drink between the glasses and enjoy!
|
lemons mint sprigs sugar water water
|
284,530 |
Rooster Cookies (Sugar Cookies)
|
Cream together the butter and sugar; beat in 1 egg add salt and flour. Mix all ingredients are well blended. Chill dough for 3-4 hours before rolling. Preheat oven to 350 degrees. Roll out and cut. Bake about 8-10 minutes or until barely colored. Cookies can be frosted and decorated or eaten just plain.
|
butter sugar egg salt flour
|
264,043 |
Cinnamon and Raisin Oats
|
In a medium saucepan combine the milk and sugar and bring to the boil over medium heat. Stir in the oats raisins and cinnamon and cook uncovered stirring often for 2 to 3 minutes or until thickened. Divide between serving bowls and sprinkle with extra cinnamon if desired.
|
skim milk sugar raisins cinnamon ground cinnamon
|
70,873 |
Low Fat Scalloped Potatoes
|
In a 2 cup measuring cup mix melted butter& flour. Gradually add milk stirring until smooth. Add onion Salt& Pepper. Microwave at medium High (70% power) until smooth and slightly thick (4- 6 min) stirring every 3 minutes or less. Spray a 2 qt. casserole with Pam Butter flavored spray and alternate layers of potatoes and sauce spraying each layer with Pam Butter flavored spray. Cover and bake at Fast Bake (Micro-Convection) for 25 min at 350 degrees (Will register 325 deg.). Preheat before putting potatoes in oven. Cover to let stand while making rest of dinner. OR preheat thermal oven to 350 deg. and bake for about 45 minutes.
|
butter flour skim milk raw potatoes paprika
|
83,753 |
Sesame Shrimp with Lime Cilantro Butter
|
Melt butter in a medium saucepan. Add garlic& ginger. Saute until the essence of garlic is released 2-3 mins. Add lime juice cilantro wine worcestershire salt& pepper. Cook over medium heat slightly reducing liquid about 5 mins. Place shrimp in a large bowl. Pour half of lime cilantro butter over shrimp and toss gently. Reserve remaining half of lime cilantro butter mixture and keep it warm. Prepare broiler. Place shrimp in a broiling pan and brush with sesame oil and sprinkle with sesame seeds. Broil about 5 mins. Serve immediately with reserved butter.
|
unsalted butter garlic fresh ginger fresh lime juice fresh cilantro white wine Worcestershire sauce salt fresh ground pepper jumbo shrimp sesame seeds
|
115,992 |
Wasabi Salad Dressing
|
Mix soy sauce vinegar and sugar in a bowl until sugar is dissolved. Add sesame oil and wasabi paste; whisk well. Chill before using.
|
soy sauce wasabi paste sugar
|
148,155 |
Couscous With Curry, Cranberries and Toasted Pine Nuts
|
In a non-stick skillet lightly toast pine nuts until golden brown set aside. In a bowl or pot with lid put couscous cranberries curry salt pepper olive oil and lemon juice. Pour boiling water over top and give it a stir then cover for about 5 minutes. Uncover dish and fluff with a fork. Add green onions cilantro and pine nuts and mix. Serve immediately. Enjoy!
|
couscous boiling water dried cranberries curry salt pepper olive oil green onions cilantro pine nuts
|
484,975 |
Awesome Artichoke Bread Spread or Artichoke Dip
|
For Bread: Pre-heat oven to 350. In a food processor blend the garlic peppers cream cheese mayonnaise sour cream and spices until smooth. Add 3/4 cup of Parmesan and all the mozarella and pulse until well combined. Then add artichokes and pulse until just mixed. Hollow out 1/2\" of the center of each half of the bread. Spread the artichoke mixture over each half. Add remaining Parmesan on top. Wrap in foil and bake for 20 minutes. Remove foil and bake until cheese is melted and golden brown. For Dip: In a food processor blend the garlic peppers cream cheese mayonnaise sour cream and spices until smooth. Mix all remaining ingredients including cream cheese mix into a small mini crock pot and cook on low until all cheeses are melted. ( You could also achieve the same effect by cooking on low on your stove top in a medium saucepan). Dip tortilla chips bread or vegetables in the dip.
|
cream cheese mayonnaise sour cream parmesan cheese mozzarella cheese crushed red pepper flakes cayenne pepper ground pepper garlic cloves
|
126,036 |
Chopped Pizza
|
Cut each loaf of bread in half lengthwise and then five equal parts width wise.(You should end up with ten equal portions per loaf 20 total). Press dough one dough ball at a time making 10 tops and 10 bottoms. Place desired ingredients on the bottom crusts being careful to leave a little edge. You can use any toppings you desire. I just listed the most popular at our house. DO NOT PUT ANY SAUCE ON DOUGH! Put a top on each mini pizza and seal top and bottom edges. Take a pizza cutter and \"chop\" the pizza up making sure to chop up the ingredients a little. You can make it as neat or messy as you'd like. Using a spatula move to a greased cookie sheet and bake at 350 degrees Fahrenheit until tops are golden brown. Time will vary due to size and amount of ingredients so try 10 to 15 minutes. Serve with marinara or pizza sauce as a dip.
|
Canadian bacon mozzarella cheese onion pineapple tidbits
|
192,764 |
Blondies With White and Dark Chocolate Chunks
|
Preheat oven to 350°; grease and flour a 13x9 inch baking pan. Combine the flour baking powder and salt in a bowl; set aside. In a large bowl cream the butter with the sugars until smooth about 2 minutes. Add in eggs and vanilla; beat well. Add the dry ingredients; mix thoroughly. Stir in walnuts and chocolate chunks. Spread batter evenly in the pan; bake 35-40 minutes or until pick comes out with moist crumbs attached; do not overbake. Let cool to room temperature or overnight before cutting and serving.
|
cake flour baking powder salt unsalted butter light brown sugar sugar eggs vanilla extract walnuts white chocolate
|
153,626 |
Tomatoes With Artichoke
|
Wash and dry tomatoes. Cut out stems and cut tomatoes in half. Scoop out pulp and reserve. Salt and pepper tomato shells and place a thin slice of butter in each. Arrange in a buttered casserole. In a skillet melt 4 Tablespoons of butter and add chopped artichoke hearts tomato pulp thyme garlic and bay leaf. Saute 10 minutes over medium heat. Add lemon juice salt and pepper. Remove bay leaf. Place about 2 Tablespoons of artichoke mix in each tomato. Top generously with Parmesan cheese. Pour vermouth in bottom of pan and bake at 400 degrees for 25 minutes. Arrange on a serving platter and top each with a little of the pan liquid. NOTE: Butter is at the right temperature for sauteing when. the foam from heating subsides.
|
tomatoes artichoke hearts butter thyme garlic clove bay leaf lemon juice salt pepper parmesan cheese vermouth
|
76,266 |
The Best Sticky Toffee Pudding
|
Place chopped dates in bowl with golden syrup black treacle coffee essence and bicarbonate of soda add boiling water and leave to one side. In large mixing bowl cream together butter and sugar beat until mixture is light and fluffy. Gradually add the eggs a little at a time beating well after each addition. Carefully fold in the self-raising flour using a metal spoon. Fold in the date mixture including all the liquid. The mixture will be sloppy (this will make the pudding light). Place mixture in a greased and lined baking tray and bake in a medium to hot oven for 20-30 minutes. Finish pudding should be slightly resilient to touch if not turn down oven and bake for a further 10 minutes.
|
butter caster sugar eggs self raising flour dates boiling water vanilla essence bicarbonate of soda golden syrup black treacle
|
228,830 |
Homestyle Vegan Chocolate Chip Cookies
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Preheat oven to 350°F (176°C). In a bowl sift in the flour baking powder and baking soda. Add the sugar and salt and stir until well combined. In a separate bowl combine the maple syrup with the molasses and vanilla then stir in the oil until well combined. Add the wet mixture to the dry along with the chocolate chips and stir through until just well combined (do not over-mix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes until just golden (if you bake for much longer they will dry out). Let cool on the sheet for no more than 1 minute (again to prevent drying) then transfer to a cooling rack. Note: If as you are mixing together your batter it appears quite floury and thick simply mix together a couple of teaspoons more canola and maple syrup and incorporate it into the batter. Sometimes humidity type of flour used and other factors can affect the density of the batter and so a touch more liquid may be needed.
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unbleached all-purpose flour baking powder baking soda sea salt pure maple syrup pure vanilla extract canola oil molasses
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523,925 |
Barilla Vegetable Penne
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Season the butternut squash with 1 tablespoon of olive oil salt and pepper and roast in the oven at 425° for 15 minutes. Meanwhile sauté leeks in remaining oil until they turn golden. Add fennel and grape tomatoes and cook over high heat for 3 minutes. Season with salt and pepper stir in roasted butternut squash. Cook pasta according to the package instructions but drain 2 minutes early reserving 1/2 cup of cooking water. Toss pasta for 2 minutes with veggie sauce and cooking water. Remove from heat and top with pistachios.
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penne extra virgin olive oil leek fennel grape tomatoes roasted pistachios
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468,936 |
Capistrano Pasta Salad
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rain artichokes hearts reserving marinade. Cut artichokes into quarters. Mix reserved marinade with mayonnaise and lemon pepper. Combine pasta artichokes tomatoes onions olives and prosciutto in a bowl and toss with dressing. Mix in cheese just before serving.
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mayonnaise lemon pepper small shell pasta cherry tomatoes green onion black olives prosciutto parmesan cheese
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134,169 |
Basic Bones (Canine)
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Mix dry ingredients. Cut in butter or shortening. Mix water and egg add to dry ingredients. Grease cookie sheet. Pat dough out to about 1/2 inch thick and cut with cookie cutter. Pat out scraps and proceed as before. Bake for about 30 minutes at 350 degrees.
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whole wheat flour garlic powder brown sugar unsalted butter egg
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399,760 |
Walnut Spread
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Put 2-4 walnut halves apart to use as garnish. Mix walnuts ricotta cheese honey and salt together either in a food processor or by hand held blender. Taste and adjust salt to your liking. Put the spread in a bowl and garnish with walnut halves and sprinkle with half a tablespoon honey.
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walnuts ricotta cheese honey salt walnuts honey
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212,694 |
Brownie - Peanut Butter Cake (By: Betty C)
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Heat oven to 350°F Grease dome pan and bottom of insert with shortening. Make brownie mix as directed on package using water oil and eggs. Pour batter into dome pan to fill like; lock insert pan into place. Bake 35 - 40 minutes. Cool 20 minutes; remove insert pan. Completely cool cake in dome pan before filling about 1 hour. (For easier filling freeze cooled cake 30 minutes if desired.). In medium bowl mix cream cheese peanut butter and powered sugar with spoon until smotth. Spoon mixture to top of cake. Invert cake onto serving plate. Microwave frosting as directed on tub. Pour frosting over entire cake. Decorate with confetti or sprinkles.
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water eggs cream cheese peanut butter powdered sugar
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353,740 |
Easy Arabic Yogurt
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Heat 1/2 gal. of milk in a large pot over medium high heat stirring all the while so that it doesn't burn. Bring to a boil and immediately remove from heat. Set aside to cool for about an hour or until warm to the touch but NOT hot. (about 110F ). Then add 6 oz yogurt to the milk and stir well. Pour warm milk mixture into a large ceramic or stoneware bowl (something that will hold in the heat). Cover bowl opening with plastic wrap. Wrap a big blanket around the bowl and place it aside to set overnight or for 10-12 hours. In the morning you will have yogurt. *note it will seem slightly more runny than the store bought yogurt at first but it thickens up after it has been refrigerated. Enjoy!
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milk yogurt
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17,502 |
Coconut Peter Paul Mounds Bars
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Mix all candy ingredients in a bowl. Pour into a 9x13-inch cookie sheet. Chill. Slice into bars. Use toothpick to dip in chocolate coating. Melt paraffin in a medium pan on very low heat. Add chocolate chips and stir till melted (VERY LOW HEAT or chocolate will burn). Dip and enjoy.
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coconut sweetened condensed milk oleo powdered sugar chocolate chips
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