RecipeId
int64 39
541k
| Name
stringlengths 2
85
| Instructions
stringlengths 2
12.4k
| Ingredients
stringlengths 2
544
|
|---|---|---|---|
410,460 |
Chili and Lemon Shrimp Skewers
|
Peel the onions leaving the root ends intact. Cut each one into 8 thin wedges through the root so they stay together in one piece. Cut each lemon into 6 thin wedges then each wedge across into 2 small chunky pieces. Mix together the oil sweet chili sauce lemon juice garlic chili pepper and salt and pepper in a bowl. Add the shrimp and onion wedges and set aside for at least 15 minutes. Preheat the broiler to medium high. Thread 3 shrimp 3 pieces of lemon and 2 onion wedges alternately onto 8 long metal skewers. Grill or broil over a medium heat for 2 minutes on each side brushing them with some of the left over marinade now and then until the shrimp are cooked through and the onions are slightly blackened around the edges.
|
red onions lemons olive oil lemon juice garlic clove red chili pepper raw shrimp
|
422,218 |
Chickpea Casserole
|
1. saute in olive oil onions garlic and mushroom on medium-high heat. 2. while sauteing chop chickpeas in foodprocessor. 3. when onions mushrooms and garlic are soft add chickpeas to them. 4. mix in tehina. 5 pour into baking dish. 6. take bread and grind in food processor add in a few drops of olive oil and some garlic powder. 7. pour bread crumbs over top of chickpeas. 8. bake at 180 C for 25 minutes.
|
chickpeas portabella mushroom cap onions garlic cloves garlic powder olive oil
|
96,125 |
Old World Manicotti
|
Preheat oven to 350. Spray 13x9 inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels. For filling in medium bowl stir together 3 C mozarella with the ricotta and fresh basil. Using a teaspoon carefully stuff pasta shells with prepared cheese mixture. Spoon 2 C spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining sauce over top of pasta. Sprinkle with remaining mozarella. Bake manicotti for 15 minutes. Sprinkle with the parmesan; bake for 10 minutes longer. Serve immediately.
|
mozzarella cheese ricotta cheese fresh basil dried basil parmesan cheese romano cheese
|
508,373 |
Baked Za'atar Eggplant Fries With Lemon Tahini Dip
|
To make the eggplant fries preheat the oven to 425°F Wedge a wire rack atop a baking sheet (so the fries will be slightly elevated and not directly touching the baking sheet). Cut the eggplant into 1/2-inch thick rounds. Then cut each round into 1/2-inch thick spears. Set aside. Pour the flour into a small bowl. Beat the eggs together in another small bowl. In a third small bowl combine the breadcrumbs Parmesan za'atar salt and cayenne. Roll the eggplant spears in the flour dunk them in the egg and then roll them into the bread crumb mixture. Lay each spear close to one another on the prepared baking sheet. Bake until golden brown and crispy about 15 minutes. Sprinkle the tops with flaky salt. While the fries are baking combine all the ingredients for the dip except the water in a small bowl. To thin add a drizzle of water and stir vigorously until you reach the desired consistency. Serve the fries with the dipping sauce while the fries are still hot.
|
eggplant all-purpose flour panko breadcrumbs parmesan cheese za'atar spice mix kosher salt cayenne pepper eggs salt tahini sour cream lemon juice apple cider vinegar tamari garlic powder za'atar spice mix water
|
279,441 |
Turkey Meatloaf
|
combine all ingredients and place into loaf pan. Bake @350 for 50-55 min or until done. i top with 1/2 cup ketchup and 2T brown sugar splenda mixed together i add this when i have about 10 minutes left to cook. let cool for about 5 minutes before slicing and serving.
|
lean ground turkey Egg Beaters egg substitute Worcestershire sauce onion oatmeal ketchup salt pepper
|
182,486 |
Low Calorie Asparagus & Egg Whites
|
Microwave asparagus according to package directions. Drain well and separate into halves. Put half the asparagus in a 8\" pan sprayed with pam (save other half for another time). Pour egg whites over asparagus and cook 2 minutes over med heat. sprinkle with parmesan and broil for 4-5 minutes or until cheese is brown & bubbly and eggs are set. Turn out onto plate & enjoy!
|
frozen asparagus cuts parmesan cheese
|
439,375 |
Tangerine Mojito
|
In a bowl muddle 6 mint leaves and sugar together. Add the lime juice and the tangerine juice stir thoroughly. Add the ice cubes and rum. Mix until the sugar is dissolved. Top off with club soda (or seltzer). Strain into glasses and add more ice cubes if desired. Garnish with tangerine slices and fresh mint leaves.
|
fresh mint leaves sugar lime juice tangerine juice white rum seltzer water tangerine
|
141,446 |
Healthier Pumpkin Chip Cookies
|
Preheat oven to 375°. Put oatmeal in blender/food processor and grind until fine powder. Combine all ingredients. Drop by rounded teaspoons on baking sheets. Bake for 10 minutes on slightly greased sheet pan. Remove from tray immediatly.
|
solid pack pumpkin sugar brown sugar oatmeal flour baking soda baking powder cinnamon salt carob chips
|
358,198 |
Zesty Spanish Rice Low Fat
|
1. Heat the olive oil over medium-high heat in a deep frying pan. 2. Saute rice until lightly browned. 3. Add onion green pepper garlic tomatoes salsa verde and water. 4. Simmer covered until water is absorbed. (approximately 15 minutes). 5. Fresh chopped cilantro may be added just before serving.
|
onion salsa verde green pepper tomatoes garlic clove olive oil water fresh cilantro
|
444,303 |
Oreo Dirt Cake
|
Crush 1/2 package of Oreo cookies in bottom of cake pan. (If you have a food processor this will probably be the easiest way) Set aside. Make pudding according to directions. Set aside. Mix cream cheese cool whip powdered sugar together until smooth. Add pudding to mixture. Mix well and pour over cookies in pan. Crush the other 1/2 package of Oreos and sprinkle on top of cream cheese mixture. Refrigerate for a couple of hours.
|
instant vanilla pudding milk Cool Whip powdered sugar cream cheese
|
80,012 |
Mixed Baby Greens with Oranges, Grapefruit and Avocado
|
In a salad bowl combine the lettuce with the citrus and avocado and lightly toss. Add the olive oil vinegar and salt and pepper to taste and toss lightly again.
|
oranges grapefruit avocado olive oil kosher salt fresh ground pepper
|
290,096 |
Osso Buco
|
FOR THE OSSO BUCO: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Heat 1 tablespoon of the oil in a large ovenproof Dutch oven over medium-high heat until shimmering. Meanwhile sprinkle both sides of the shanks generously with salt and pepper to taste. Swirl to coat the pan bottom with the oil. Place 3 shanks in a single layer in the pan and cook until they are golden brown on one side about 5 minutes. Using tongs flip the shanks and cook on the second side until golden brown about 5 minutes longer. Transfer the shanks to a bowl and set aside. Off the heat add 1/2 cup of the wine to the Dutch oven scraping the pan bottom with a wooden spoon to loosen any browned bits. Pour the liquid into the bowl with the browned shanks. Return the pot to medium-high heat add 1 more tablespoon of the oil and heat until shimmering. Brown the remaining shanks about 5 minutes for each side. Transfer the shanks to the bowl. Off the heat add 1 cup of the wine to the pot scraping the bottom to loosen the browned bits. Pour the liquid into the bowl with the shanks. Set the pot over medium heat. Add the remaining 2 tablespoons oil and heat until shimmering. Add the onions carrots celery 1/4 teaspoon salt and 1/8 teaspoon pepper and cook stirring occasionally until soft and lightly browned about 9 minutes. Add the garlic and cook until lightly browned about 1 minute longer. Icrease the heat to high and stir in the broth remaining 1 cup wine accumulated veal juices in the bowl and bay leaves. Add the tomatoes; return the veal shanks to the pot (the liquid should just cover the shanks). Bring the liquid to a full simmer. Cover the pot cracking the lid just slightly and transfer the pot to the oven. Cook the shanks until the meat is easily pierced with a fork but not falling off the bone about 2 hours. (Can be refrigerated for up to 2 days. Bring to a simmer over medium-low heat.). FOR THE GREMOLATA: Combine the garlic lemon zest and parsley in a small bowl. Stir half of the gremolata into the pot reserving the rest for garnish. Season with salt and pepper to taste. Let the osso buco stand uncovered for 5 minutes. Using tongs remove the shanks from the pot cut off and discard the twine and place 1 veal shank in each of 6 bowls. Ladle some of the braising liquid over each shank and sprinkle each serving with the remaining gremolata. Serve immediately.
|
dry white wine onions carrots celery ribs garlic cloves low sodium chicken broth bay leaves diced tomatoes garlic cloves lemon zest fresh parsley leaves
|
103,016 |
No Pasta, Crunchy, Spaghetti
|
In a skillet brown the ground turkey . Heat the spaghetti sauce and add turkey. Make an Iceberg Salad with your favorite ingredients AND Italian\r\n(vinegar/oil) dressing. Toss the salad into the spaghetti sauce. Heat the sauce some more and serve medium hot. Yummy!
|
ground turkey iceberg lettuce
|
93,774 |
Hot Stuffed Cremini Mushrooms
|
Preheat oven to 400 degrees. Mix jalapeno onion garlic and 1/4 cup parm into butter. Place caps on a bake sheet and season to taste w salt/pepper. Fill caps with butter mixture. Sprinkle remaining 1/4 parm over all the caps. Sprinkle 1/4 of bread crumbs over the parm coated caps. Bake for 15 minutes or until mushrooms give up juices. Broil to crisp up topping if not to satisfaction. Serve and Enjoy!
|
cremini mushrooms onion parmesan cheese garlic cloves butter margarine
|
442,037 |
Delicious Ground Beef Enchiladas With Homemade Sauce
|
Enchilada Sauce: In a medium saucepan heat butter add flour smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder cumin and garlic powder and cook for 30 seconds. Slowly add chicken broth and stir to combine. Bring to a boil reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Add salt and adjust as desired. Sprinkle cheese over top of sauce and stir in until melted. Enchiladas: While enchilada sauce is simmering brown ground beef and onion. Season with garlic powder salt pepper and Worchestershire sauce. Stir in 1-1/2 cups of the cheese. In 10x13 baking pan pour just enough enchilada sauce in the bottom to coat the bottom of the pan. Dip tortillas in enchilada sauce coating both sides (one at a time). Fill each tortilla with a large spoonful of meat mixture. Roll tortilla and place seam side down in pan. Continue until meat mixture is gone. Pour remaining enchilada sauce over tortillas and top with remaining cheese. Bake in 350 degree oven for 20 minutes. Allow to sit for 5 minutes before serving. Serve with desired garnishes.
|
butter flour chili powder cumin powder garlic powder salt cheese ground beef onion garlic powder salt pepper Worcestershire sauce corn tortillas cheese chopped tomato sour cream lettuce
|
243,725 |
Fried Mozzarella Sticks
|
Slice thick logs of the cheese easy way is to make a thick slice and then slice that into the logs. Or you can cheat and get the cheese sticks you know -- the prepackaged ones! Click to enlargeBeat the eggs and set aside. Click to enlargeMix the bread crumbs garlic salt and Italian seasonings and set aside. Click to enlargeBlend the flour with corn starch and set aside. Click to enlargeHeat your vegetable oil for deep frying to 360 degrees. A pan with a fry basket is really handy but you can do small batches (they have to come out quick) with a metal slotted spoon. Keep the salt next to the stove this will smother any possible grease fires. Dip cheese in flour then in egg and then coat with bread crumbs. Dip in egg again then breadcrumbs once more. Place carefully in hot oil and fry until golden this takes just a few seconds so watch carefully. Click to enlargeWhen golden remove from hot oil and drain. Overall Tips & Warnings. You can use whatever cheese you want! Salt smothers grease fires. Always keep it handy and open! Try to get them out the moment they turn golden so the cheese doesn't melt out. make sure they are completely covered when battering them so there is no leakage. If you don't have an oil thermometer use the 'water' test. Keep a glass of water next to you and dip your fingers in it and drip it in the heating oil once the oil 'POPS' it is ready! You can adjust the spice in ANY way you want try them cajun -- I did that and it was AWESOME! FIRE is always a danger when deep frying I can't stress the salt enough!
|
mozzarella cheese eggs flour cornstarch salt
|
123,070 |
Hawaiian Chicken Luau
|
Cut chicken into 1 inch cubes. Heat oil in a large skillet and saute chicken and garlic until light brown. Add stock cover and simmer for 10 mins or until tender. Drain spinach and stir spinach and coconut milk into skillet. Simmer for 5 minutes and serve.
|
chicken breasts garlic frozen spinach coconut milk
|
134,738 |
Baked Cherry Tomatoes and Feta
|
Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400°F. Wash and stem tomatoes and cut them in half. Put tomatoes in a shallow baking dish pour olive oil and garlic over and toss lightly. Bake 10 minutes. Cut feta cheese into 1/2 inch chunks. Place Feta and basil in serving dish. Pour tomato mixture over chunks of cheese and slivered basil. Stir gently. Serve with bread to mop up juices.
|
garlic olive oil cherry tomatoes focaccia bread feta cheese fresh basil
|
500,025 |
Thai Chicken With Basil Stir Fry
|
Bring rice and water to a boil in a pot. Cover reduce heat to low and simmer 15-20 minutes or according to package instructions. In a bowl mix the coconut milk soy sauce rice wine vinegar fish sauce and red pepper flakes. In a skillet or wok heat the oil over medium-high heat. Stir in the onion ginger mushrooms and garlic and cook until lightly browned - about 8 minutes. Mix in ground turkey and cook until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in green onions and basil and cook until heated through. Serve over the cooked rice.
|
water coconut milk soy sauce fish sauce red pepper flakes olive oil onion garlic cloves ground turkey green onions fresh basil
|
477,528 |
Dijon Dressing (Gluten-Free)
|
hisk all ingredients together in a small bowl or shake in a glass jar with lid on.
|
olive oil white wine vinegar cider vinegar Dijon mustard caster sugar garlic clove salt fresh ground black pepper
|
160,185 |
Vegetable Soup With Tiny Meatballs
|
Heat beef broth to boiling. Add veggies and oregano and simmer 12 minutes. Add pasta to bubbling soup; cook until pasta is almost done. Drop tiny meatballs into soup; simmer 2 minutes. Season with salt and pepper. Serve with grated paremsan cheese. Mini meatballs: Soak 2 slices dry bread or toast in water; squeeze out moisture. Lightly mix bread with 1 lb ground beef egg garlic and salt. Form in 3/4 inch balls using 1 teaspoon mixture for each. Brown in butter - Makes 5 dozen.
|
beef broth crushed tomatoes celery & leaves carrot oregano pasta water ground beef egg garlic clove salt butter parmesan cheese
|
434,878 |
Overnight Sticky Buns
|
Prepare Dough: In cup combine warm water yeast and 1 teaspoon granulated sugar; stir to dissolve. Let stand 5 minutes or until foamy. In large bowl with mixer at low speed blend yeast mixture with milk butter salt egg yolks 3 cups flour and remaining 1/4 cup granulated sugar until blended. With wooden spoon stir in 3/4 cup flour. Turn dough onto lightly floured surface and knead about 5 minutes until smooth and elastic working in about 1/4 cup more flour as necessary just to keep dough from sticking. Shape dough into ball; place in greased large bowl turning dough over to grease top. Cover bowl and let dough rise in warm place (80 to 85 degrees F) about 1 hour. Meanwhile prepare Filling: In small bowl combine brown sugar currants and cinnamon. Reserve melted butter. Prepare Topping: In 1-quart saucepan heat brown sugar butter corn syrup and honey over low heat stirring occasionally until butter has melted. Grease 13- by 9-inch metal baking pan; pour melted brown-sugar mixture into pan and sprinkle evenly with pecans; set aside. Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. On lightly floured surface with floured rolling pin roll dough into 18- by 12-inch rectangle. Brush dough with reserved melted butter and sprinkle with currant mixture. Starting at one long side roll up dough jelly-roll fashion; place seam side down on surface. Cut dough crosswise into 20 slices. Place slices cut side down on topping in baking pan in 4 rows of 5 slices each. Cover pan and refrigerate at least 12 or up to 20 hours. Preheat oven to 375 degrees F. Bake buns 30 minutes or until golden. Remove pan from oven. Immediately place serving tray or jelly-roll pan over top of baking pan and invert; remove baking pan. Let buns cool slightly to serve warm or cool completely to serve later.
|
warm water active dry yeast sugar sugar milk butter margarine salt all-purpose flour dark brown sugar dried currant ground cinnamon butter margarine dark brown sugar butter margarine light corn syrup honey pecans
|
14,032 |
Salmon Croquettes (Spiced Up)
|
Preheat oven to 375 degrees. Mash and mix all ingredients together except the last two (salsa and 1/4 c wheat germ) Shape into 4 cakes and coat with 1/4 cup wheat germ or breadcrumbs. oil a cookie sheet with 2 or 3 tablespoons of olive oil or spray with veggie spray. Heat cookie sheet with oilor spray in oven until hot. Place cakes on hot cookie sheet and cook in oven for 5 to 7 minutes turn cakes over and cook a further 5 to 7 minutes. Top each cake with 2 tablespoons salsa or chilli sauce.
|
olive oil red salmon wheat germ Worcestershire sauce parsley chives nutmeg Tabasco sauce hot salsa chili sauce wheat germ
|
103,739 |
Dried Fig Vinaigrette
|
Combine the 1/2 cup of chopped figs with 1 cup of water and the shallots in a saucepan over hight heat and bring to a boil. Reduce the heat and simmer until the liquid is reduced by half about 7 minutes. Transfer to a blender add the apple juice and puree until smooth. Pour into a mixing bowl and whisk in the thyme mustard seeds vinegar olive oil and the 3 TBS of diced figs. Taste and season with salt and pepper. If the dressing seems too thick you can thin it with additional juice. Store covered in the refrigerator for up to 5 days.
|
dried fig dried figs fresh thyme leaves black mustard seeds yellow mustard seeds shallots sherry wine vinegar olive oil salt fresh ground pepper
|
120,776 |
Sage Sausage Bites With Balsamic Apricot Dip
|
Preheat oven to 425 degrees F. In a medium pot add oil and onion; Saute the onion for 1 minute. Next add balsamic vinegar to onion and reduce by half 1 minute. Remove vinegar from heat and combine with apricot preserves and spicy mustard. Stir until mustard is fully incorporated. Dip will be glossy and brown in color. In a mixing bowl combine sweet sausage and chopped sage. Add 2 tablespoonfuls of apricot dip and mix. Form meat into bite size nuggets coat in bread crumbs then place on nonstick cookie sheet. Bake 15 to 17 minutes until evenly browned turning occasionally. Drain then serve with party picks for dipping with remaining balsamic apricot mustard dip.
|
olive oil onion sausage meat fresh sage spicy brown mustard
|
516,897 |
Baja Citrus Marinade (Chicken or Pork Chops)
|
Whisk or stir together all ingredients. Place meat in a rectangular shaped pan or dish and pour marinade over all contents. Turn and move pieces to ensure best coverage of marinade. (Turn halfway through if you are at home.). Marinate for 4 or more hours (or overnight). Grill until cooked thoroughly!
|
chicken breasts vinegar soy sauce onion powder garlic powder salt cayenne
|
440,713 |
Honey Cornbread Muffins-The Neely's
|
Preheat oven to 400. Line a muffin pan with 12 paper muffin liners. Spray with non-stick cooking spray. In small bowl combine flour cornmeal baking powder sugar and salt. In large bowl combine milk. eggs butter and honey. Add dry ingredients to the wet ingredients. Mix just to combine. Spoon into the greased muffin cups and bake about 15 minutes or till brown.
|
all-purpose flour cornmeal baking powder sugar salt milk eggs butter honey
|
342,284 |
Lucille Couch's Rolls
|
often the yeast in the warm water and set aside. Combine the hot milk sugar salt and oil and let cool down to room temperature. Add the eggs and the yeast and mix together well. Add 2 cups of flour and beat well. Add the remaining flour and knead in well until you get a moderately stiff dough. Turn this out on a floured surface and knead until satiny. Put in a deep bowl with a little oil on top. Cover the bowl and let dough rise for 1 1/4 hours. Return dough back to a lightly floured surface and roll out the dough until about 1/4 inch thick. Cut out the rolls with a round biscuit cutter fold them over to form roll shape cover and let rise for a further 1/2 hour. Preheat your oven to 375 F and bake the rolls for 12-15 minutes or until done.
|
dry active yeast warm water milk sugar salt flour eggs
|
317,213 |
Potato Encrusted Halibut With Roasted Onions and Fennel
|
Preheat oven to 400°F. Whisk together oil and vinegar and season with salt and pepper. Toss in vegetables and place around the edges of a parchment-lined roasting pan. Roast 10–15 minutes while preparing the fish. Place each fish steak on a work surface and spread oneside with about 1/2 tablespoon mayonnaise. Press about 1/4 cup hash brown onto the fish to form a top layer. Repeat with each steak. Remove roasting pan with vegetables from oven. Season fish with salt and pepper and add to the center of the roasting pan with the vegetables. Return pan to oven and cook 10–12 minutes or until fish is opaque and flaky and top is golden brown.
|
halibut steaks mayonnaise hash brown extra virgin olive oil onions fennel bulbs
|
266,795 |
Chocolate Turtle Cheesecake
|
Using a heavy saucepan heat caramels and evaporated milk over medium-low heat stirring constantly until smooth. Add 1/2 C chopped pecans. Pour into pie crust. Melt chocolate chips butter and 1/4 Celsius milk in pot pour evenly over caramel mixture. Refridgerate for 1 hour. Add cream cheese and milk in a bowl mix til smooth. Add pudding and mix about 30 seconds more. Pour pudding mixture over chocolate in pie pan evenly. Chill loosely covered about 15-20 minutes. Drizzle fudge and caramel toppings over pie and sprinkle with remaining pecans. Chill loosely covered until ready to serve.
|
evaporated milk pecans cream cheese chocolate chips milk milk butter instant chocolate pudding mix
|
21,689 |
Spiked Apple Crisp
|
Arrange apple slices in a greased 2 quart round casserole. Sprinkle on cinnamon lemon and orange rinds and both liqueurs. In a small bowl mix together both sugars flour salt and butter. Mix together until crumbly. Spread mixture over top of apples. Bake uncovered at 350 degrees until apples are tender and top is lightly browned around 1 hour. Serve warm with cream or vanilla ice cream.
|
cooking apples cinnamon fresh lemon rind Grand Marnier amaretto di saronno liqueur white sugar light brown sugar flour salt butter ice cream
|
229,444 |
Creole Seafood Supreme
|
Melt cream cheese and 6 tablespoons butter in microwave; set aside. Saute shrimp green onions bell pepper and celery in remaining 2 tablespoons butter app. 5 minutes or until just soft. In a large bowl combine soup mushrooms hot sauce garlic salt Worchestershire and cayenne. Add the cream cheese mixture and the sauteed shrimp mixture; stir to combine. Sprinkle crab meat with lemon juice; carefully stir into shrimp mixture. Stir in cooked rice. Spoon into a greased 3 quart rectangular casserole dish. Top with cheese then sprinkle with cracker crumbs and paprika. Bake at 350 for 30 minutes or until bubbly.
|
cream cheese butter raw shrimp green onions red bell pepper celery ribs Worcestershire sauce cayenne pepper lemon juice white rice cheddar cheese paprika
|
396,875 |
Magical Pinwheels
|
Lay out Flour tortillas and spread a thin layer of Braunschwieger . Next spread a second layer of Cream Cheese over it . Layer the Honey Ham next . Lightly sprinkle with Garlic Powder and finish with a light sprinkle of Crushed red Peppers evenly on each one. Start at one end and roll tightly.( like a jelly roll.) Push tooth picks through roll in a row and cut in between each tooth pick to make single servings. E N J O Y!
|
flour tortillas cream cheese garlic powder crushed red pepper flakes
|
246,299 |
Lemon Garlic Chicken
|
preheat oven to 400 degrees. spray a baking dish with non stick spray. combine 1 tbsp olive oil lemone juice and zest of both lemons plus the 2 tbsp extra lemon juice and the 4 cloves of garlic minced in a small bowl. place the chicken in the baking dish. sprinkle well with lemon-pepper seasoning. pour the lemon juice mixture all over the chicken pieces. bake for 45 minutes to an hour turning chicken over halfway through.
|
chicken pieces lemons lemon juice garlic cloves olive oil lemon-pepper seasoning
|
383,792 |
Rocky Road Tasty Team Treats
|
Heat oven to 350°F Gease bottom and sides of 13x9x2 inch baking pan. Combine pretzels and melted butter in small bowl; press evenly onto bottom of prepared pan. Spread sweetened condensed milk evenly over pretzel layer; layer evenly with Mini Kisses marshmallows and pecans in order. Press down firmly on pecans. Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack. cut into bars.
|
butter sweetened condensed milk miniature marshmallows pecans
|
377,806 |
Jam French Toast Triangles
|
Divide and spread preserves on 3 bread slices; top with remaining bread slices to make 3 sandwiches pressing to seal. Cut each sandwich diagonally in half. In medium bowl combine EGG BEATERS and skim milk. Dip each sandwich in egg mixture to coat. In skillet or on griddle over medium-high heat brown sandwiches in margarine until golden brown on both sides. Combine sugar and cinnamon; sprinkle over sandwiches. Garnish and serve warm.
|
Egg Beaters egg substitute skim milk Fleischmann's margarine sugar ground cinnamon
|
442,417 |
Kahlua Pumpkin Pie (Libby Recipe)
|
In a food processor combine your dry ingredients including spices. Pulse a few times to mix. (You don't have to add the spices but I like to flavor my crusts to match what it's holding -- kinda kicks up the pie.) You can taste it at this point to decide if it needs more spices -- depends on personal preference. Add fat in cubes and pulse until you have coarse crumbs. Add your water 1 tbl. at a time. Pulse just until the dough is moist enough to hold together when pressed. Shape into a flattened ball wrap in plastic and refrigerate for at least 30 minute or until you are ready for it. On a lightly floured surface and roll from center to edge into an 11 inches circle. Fold it in half and carefully place in the pie dish. Do not stretch or it will shrink in the oven. Trim (or do a fancy edge) Set aside and mix up filling. Preheat oven to 425 Mix all ingredients together in the order listed. Divide between the 2 shells Bake at 425 for 15 minutes Lower heat to 350 and bake for an add'l 45 minutes or until the center is set and toothpick comes out clean Cool completely.
|
flour salt sugar pumpkin pie spice butter eggs solid pack pumpkin sugar salt ground cinnamon ground ginger ground cloves evaporated milk Kahlua
|
511,970 |
Millet-Cauliflower Soup
|
Heat 2 tablespoons oil in a soup pot and toast the millet until it becomes golden brown and begins to pop. Remove from heat add 1 1/2 cups water return to heat and bring to a boil; reduce heat and simmer 20 minutes. In a medium skillet heat some oil and saute the celery green pepper onion garlic and carrot until the onion is translucent. To millet pot add 6 cups water (for thick soup) cauliflower bay leaf sauteed vegetables soup base herbs and celery seed stirring occasionally so millet doesn't stick. Simmer for 20 minutes. In a blender process miso cashews 1 cup water and yeast. Add to soup and simmer 10 minutes. Taste for salt and adjust consistency with more water if you like.
|
water celery green pepper onion garlic cloves carrot water head cauliflower bay leaf basil mint chervil thyme ground celery seed white miso raw cashews water nutritional yeast salt
|
407,620 |
Gluten Free Corn Cranberry Fritters
|
1. Chop shallots. 2. Add all ingredients in a mixing bowl adding xanthan gum and baking powder last. Don't overstir. 3. Heat oilive oil in a large frypan. 4. Drop by 2 TBSP per fritter and cook until browned on both sides. 5. Serve warm with maple syrup agave or honey.
|
potato starch tapioca flour eggs corn cranberries milk shallot baking powder xanthan gum olive oil
|
114,287 |
Chicken and Red Pepper Stir Fry
|
Cut chicken into thin 2 inch (5 cm) long strips; set aside; cut red pepper into strips; set aside; using vegetable peeler remove thin orange rind and cut into julienne strips; set aside. Squeeze orange and reserve 1/4 cup (50 ml) juice in small bowl; stir in chicken stock soy sauce sugar cornstarch sesame oil pepper flakes and hot pepper sauce; set aside. In wok or large skillet heat 1 tbsp oil over high heat; stir fry chicken until no longer pink inside 3 or 4 minutes; remove chicken and set aside; heat remaining oil in the wok or pan; stir fry gingerroot and garlic for 10 seconds; add orange rind and red pepper stir fry for 1 minute or until tender crisp; stir in soy sauce mixture; cook stirring until thickened. Return chicken to wok and stir until heated through.
|
boneless skinless chicken breasts orange water soy sauce granulated sugar cornstarch red pepper flakes cayenne olive oil gingerroot garlic clove
|
46,168 |
Cranberry Mousse
|
Drain pineapple well reserving all juice. Add juice to gelatin in a 2 qt saucepan. Stir in water. Heat to boiling stirring to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice zest and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pecans and pineapple. Pour into 2 qt mold. Chill until firm. Unmold onto serving plate.
|
crushed pineapple with juice lemon juice strawberry Jell-O gelatin dessert lemon zest of water nutmeg whole berry cranberry sauce sour cream pecans
|
326,425 |
Roasted Red Pepper and Onion Dip
|
Preheat oven to 400 degrees. Place quartered onion in small baking dish. Drizzle oil over. Bake until soft about 45 minutes. Cool. Puree onion with roasted red peppers and basil leaves in food processor. Add cream cheese and blend just until combined. Season with salt and pepper to taste pulse to blend. Transfer to medium bowl cover and refrigerate at least 3 hours. Place dip in center of platter/serving plate and surround with bagel chips and/or cut fresh vegetables. Makes about 2 1/2 cups.
|
red onion olive oil fresh basil leaves cream cheese bagel chips
|
404,733 |
Commander's Palace Creole Bouillabaisse
|
To make the broth base: Heat olive oil in a large pot; saute the garlic until golden. Add the crab and shrimp shells; saute for ten minutes. Add the rest of the vegetables and cook until tender about 20 mintues. Add stock or water and wine herbs and saffron; simmer for an hour. Puree in batches and strain. To make the bouillabaisse: In a large pan heat 1/4 cup of olive oil over medium heat and saute garlic until golden. Add mussels shrimp seafood sausage and fish; cook for about five minutes. Pour in the whie wine and cook scraping the bottom of the pan to remove any browned bits. Add 8 cups of the broth and bring to a boil. In a medium pan heat 1/4 cup olive oil and saute the vegetables until tender. Add oysters and crab meat to the broth and seafood mixture. Add sauteed vegetables to the mixture and season to taste with salt and pepper.
|
olive oil garlic celery carrots leeks red bell peppers onions tomatoes fresh thyme sprigs basil leaves saffron olive oil garlic mussels Commander's Seafood Sausage dry white wine leeks tomatoes carrot new potatoes jumbo shrimp fresh parsley
|
520,682 |
Joannes Savory Breakfast Casserole
|
Grease 9x13 inch glass baking dish. Place bread cubes in prepared dish. Top with sausage and cheese. Beat together eggs milk and salt. Pour egg mixture over sausage mixture. Preheat oven to 350 degrees. Bake casserole until puffed and center is set about 60 minutes.
|
pork sausage cheddar cheese eggs milk salt
|
8,710 |
Quick Tava Rice
|
Heat oil in a tava and fry the onions till they turn golden brown. Add the garlic and fry for a few seconds. Next add the chilli & turmeric powders capsicum tomato and curds. Fry for a few minutes. Add the cooked rice and salt. Cook for a few minutes. Serve hot.
|
cooked rice onion garlic turmeric powder chili powder tomatoes red capsicum salt
|
51,528 |
Stuffing Pot Pie
|
Combine vegetables soup and stock in saucepan and heat through. Add seasoning. Take off of the heat and add the stuffing mix. It only takes a couple of minutes for the stuffing to absorb the fluid. For a prepare ahead casserole spread the mixture into a casserole dish and sprinkle with cheese. For straight to dish serving simply stir in cheese at the last minute.
|
aracter(0
|
182,836 |
Dieter's Dream Creme Brulee
|
Preheat the oven to 300 and arrange 4 4 oz. ramekins in a baking pan large enough to hold a water bath up to halfway up the ramekins. In a small saucepan over low heat (or in a double boiler) simmer the evaporated milk and the vanilla bean until the surface begins to shimmer and a slight skin forms. Do not allow to boil. If you don't have a vanilla bean it's ok. The vanilla just brings out the sweet flavor a little bit. While the milk is simmering combine the egg whites extracts (or whatever flavorings you choose) sweetener and the salt. Try not to whisk quickly since you don't want the egg whites to foam. I use two forks and scissor the tongs together to try to break up the membrane in the egg whites. Try to combine all of the ingredients as best as possible as you want to eliminate lumps in the final custard. Once the surface of the warmed milk has begun to shimmer turn the heat off and allow to cool a bit so as not to cook the eggs. Pour the cooled milk mixture through a strainer into the egg mixture and mix together gently. Rinse the vanilla bean and save for future use. Note: You may want to pour the custard mixture through a fine sieve or collander several times to discard some of the larger chunks of egg membrane and other various lumps and irregularities. Once the mixture is strained to your satisfaction evenly distribute it into the four ramekins and fill the pan up to halfway up the sides of the ramekins with water. Cover loosely with foil and Bake for about 40-50 minutes. Watch them closely and do not overbake. When done the custards should still be kind of wobbly in the center. The less time they bake the softer your custard will be and because of the egg white substitution baking them too long will cause the custard to \"Curdle.\ Once done Remove the pan from the oven and allow the ramekins to cool in the water bath. Cover with plastic wrap and refrigerate for at least 2 hours. To serve: In a small bowl mix together the sugar and brown sugar to make your brulee sugar. Remove the ramekins from the fridge and sprinkle a teaspoon of the mixture evenly on the top of each custard. If you have a culinary torch use it to caramelize the brulee sugar. Try to caramelize the sugar quickly and evenly so the custards remain cool. If you don't have a culinary torch a preheated broiler or salamander will work fine. Just place the custards as close to the flame as possible for about 30 seconds or so. Watch closely and do not over broil or the custards and the sugar will burn. :(. Keep in mind that this dessert will have a slightly grainy texture as compared to a typical creme brulee recipe but this one's actually ok for a night time treat -- even if you're watching your waistline! :) Have fun and enjoy!
|
vanilla bean honey salt sugar brown sugar
|
52,018 |
Nuss Dreiecken (Nut Triangles)
|
Dough: Place flour on a countertop and mix in the baking powder. Make a well and drop in the egg and sprinkle the sugar over the top. Cut butter or margarine over it and knead into a smooth dough. Roll out the dough and use it to line a greased shallow pan (10X15X1). Topping: Spread raspberry jam evenly over the top and set aside. Melt the butter sugar and water in a saucepan and stir in the ground and chopped nuts. Take it off the heat and cool for 5 minutes. Spread it evenly over the raspberry preserves and bake in a preheated oven at 375° for 20-25 minutes. Let the pan cool completely. Cut into 2<U+0094> squares and then cut the squares into triangles. Melt the chocolate and stir in the milk. Dip the two corners of the cookies farthest apart in the chocolate. Place the cookies on a piece of wax paper until the chocolate hardens.
|
flour baking powder sugar egg butter margarine butter water sugar walnuts milk
|
479,001 |
Hawaiian Broccoli Slaw
|
In a bowl whisk together the brown sugar mayonnaise lime juice and chili paste. Stir in the pineapple and broccoli slaw. Allow to chill at least an hour for the flavors to blend. Top with dry roasted peanuts and enjoy.
|
broccoli slaw mix low-fat mayonnaise lime juice crushed pineapple
|
412,833 |
Fluffster's Sweet Potatoes Anna
|
Preheat oven to 425°F. Coat bottom of shallow 1 1/2 quart round baking dish or 9-inch pie plate with 1 tablespoons butter. Thinly slice sweet potatoes. Overlap slices in a single layer in bottom of a prepared dish. Sprinkle 1 tablespoons cheese on top. Drizzle 1 tablespoons butter over top. Season with salt and pepper to taste. Repeat layering until all ingredients have been used shaking dish occasionally to prevent sticking. Drizzle any remaining butter over top. Cover pan with foil. Press down to compact the sweet potatoes. Place heavy skillet on top of foil. Bake on lowest oven rack for 30 minutes. Remove skillet and foil. Bake for 45 minutes or until browned and crisp on top and edges. Let stand for 5 minutes. Holding sweet potatoes in dish with a large spatula drain off any excess butter. Loosen potatoes around edges with a small spatula. Invert onto a serving plate.
|
butter butter sweet potatoes parmesan cheese cinnamon
|
207,645 |
Cinnamon Rolls
|
Preheat oven to 350°F. Sift together flour cream of tartar baking soda and salt in a large bowl. Cut in butter until the mixture resembles course crumbs. Slowly add milk and combine gently until the dough begins to hold together. Remove from bowl and knead just until smooth. Roll out into a rectangle of 1/2-inch thickness. Spread butter or margarine over the dough. Combine the brown sugar and cinnamon together and using your hands sprinkle and pat the mixture into the butter covering from edge to edge. With the widest edge towards you roll up the dough sealing the end. Cut into 12 equal rolls and place on a baking sheet. Bake for ~15 minute.
|
all-purpose flour butter cream of tartar baking soda salt milk brown sugar cinnamon butter margarine
|
171,793 |
Tender Pork Chops T-R-L
|
NOTE: If you use thinner chops use less than 1 Tbs per chop. Also make sure there is enough water to cover them using a deeper dish rather than a shallow one. Place meat in a dish and cover with water. Remove meat and stir roughly 4 level Tbs of baking soda into the water. Put meat back in and soak (in refrigerator) overnight. Rinse THOROUGHLY and cook. Oriental restaurants have been using this for years. They can offer cuts of lesser quality as prime pieces.
|
water baking soda
|
116,787 |
Simple Baked Mostaccioli
|
Preheat oven to 350°F. Mix all ingrdients in a casserole dish cover with Mozzarella. Bake covered if your cheese is browning too quickly until browned and bubbily and heated through.
|
Gramma's Spaghetti Sauce (Cheater "from Scratch") small curd cottage cheese ricotta cheese mozzarella cheese
|
540,773 |
Mexican Chorizo and Corn Soup
|
In a Dutch oven cook and crumble chorizo over medium heat until cooked through 4 to 6 minutes. Using a slotted spoon remove chorizo to paper towels reserving 2 tablespoons drippings in pan. In drippings saute onion and red and poblano peppers over medium heat until tender 8 to 10 minutes. Add garlic cook and stir 1 minute. Stir in flour and seasonings until blended. Cook and stir 3 minutes. Gradually stir in broth. Add potatoes and corn and bring to a boil. Reduce heat and simmer uncovered until potatoes are tender 10 to 15 minutes. Stir in sour ream and chorizo heat through. If desired serve with cheese and cilantro.
|
chorizo sausage onion garlic cloves all-purpose flour ground cumin salt pepper reduced-sodium chicken broth potatoes frozen corn sour cream queso fresco fresh cilantro
|
171,131 |
Fluffy Omelet With Cheese Sauce
|
Beat egg whites until frothy. Add water and salt and beat until stiff but not dry. Beat egg yolks until lemon-colored and very thick. Gently fold yolks into the whites. Heat butter in a 10\" skillet with oven proof handle. Pour in the egg mixture spreading it evenly but slightly higher around the edges. Reduce heat and cook slowly about 8 to 10 minutes or until omelet is puffed up and set. Gently lift up on edge of it with a spatula; it should be golden on the underside. Bake in a 325° oven for about 10 minutes or until a knife inserted in omelet center comes out clean. Loosen omelet around edges with spatula. Tilt pan and fold the smaller or upper half over the lower half. With the aid of spatula and spoon slip omelet onto hot platter. Spoon Cheese Sauce on it and serve at once. To make cheese sauce:. Melt 2 tablespoons butter in saucepan over low heat. Blend in 2 tablespoons flour 1/4 teaspoon salt and a dash of black pepper. Add 1 cup milk all at one time and cook and stir until mixture bubbles and thickens. Add 1 cup shredded sharp cheese and stir until it melts.
|
eggs water salt butter butter flour salt black pepper milk sharp cheddar cheese
|
439,361 |
Green Salad With Figs, Walnuts, & Blue Cheese
|
Dressing. In a medium mixing bowl mix together vinegar mustard and honey until combined. Whisk in olive oil. Whisk in orange juice salt and pepper. Salad. Toast walnut pieces in a skillet over medium heat until they become brown and fragrant. Cool walnuts. Toss greens with 3/4 of the dressing. Place greens on serving platter. Toss with nuts greens and blue cheese. Drizzle with remaining dressing.
|
honey olive oil sea salt fresh black pepper walnuts dried fig blue cheese feta
|
209,417 |
Coconut-Cranberry Muffins
|
Preheat oven to 400°F. Lightly spoon flour into dry measuring cups; level with knife. Combine flour sugar baking powder and salt in a medium bowl stirring with a whisk. Stir in cranberries; make a well in the center of the mixture. In a separate bowl combine coconut milk butter lemon rind vanilla and egg. Add to flour mixture stirring just until moist. Place 12 muffin cup liners in the pan. Spoon batter into lined cups. Sprinkle evenly with 2 teaspoons sugar. Bake for 20 minutes.
|
flour sugar baking powder salt dried sweetened cranberries coconut milk butter lemon rind vanilla extract egg sugar
|
200,978 |
Tangy Coriander (Cilantro) Mint Chutney
|
Prepare the herbs by picking the leaves off the stem washing and coarsley chopping. Dissolve the tamarind paste in a tablespoon of water. 'Zaar only allows me to list Asafoetida powder as an ingredient but I prefer paste. Dissolve the asafoetida paste in a tablespoon of water. If you're using powdered asafoetida skip this step. Put all the ingredients into a blender/food processor and grind into a fine puree. Use small amounts of water if needed to make the paste but use sparingly. I've deliberately listed only a small amount of salt because the correct amount is totally to taste. Taste the puree and season to taste. Heat a non-stick skillet on meadium heat. Add the oil and when the oil is warm add the herb puree. Stir around until the water evaporates and the mixtures darkens in color. Cool and transfer to an airtight container. Store in the refrigerator. This chutney can be served with samosas pakora fritters or other savory snacks. It can also be used as a spread on bread for sandwiches (try topping with sliced cucumbers for a yummy sandwich). You can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.
|
cilantro of fresh mint green chilies tamarind paste asafoetida powder salt
|
245,749 |
Red Gravy
|
If the 'soup' is cold warm it over medium heat. Mix room temperature stock and corn starch to make a slurry. Slowly stir slurry into warm sauce. Bring to a boil stirring constantly for 1 minute. Remove from heat and serve.
|
ornstarch
|
497,371 |
Tortellini With Pumpkin Alfredo Sauce
|
Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water then drain the pasta. Meanwhile heat the butter in a skillet over medium-high heat. Add the shallot and cook stirring until slightly soft about 2 minutes. Add the pumpkin and nutmeg cook stirring 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer stirring until slightly thickened about 5 minutes. Stir in the cheese and cook until thick about 1 more minute. Season with salt and pepper. Add the tortellini to the skillet and toss with the sauce adding some of the reserved cooking water to loosen if needed. Divide among bowls and top with more cheese and parsley.
|
kosher salt butter shallot pumpkin nutmeg heavy cream parmesan cheese fresh ground pepper fresh parsley
|
480,317 |
Plank-Roasted Pear Salad With Blue Cheese and Walnuts
|
Soak the planks for 60 minutes in water. Preheat your grill. Optional\" Roast the walnuts. Walnuts can be roasted in a dry skillet before chopping. Simply put them in a skillet over medium heat and roast until you start to smell them. They are done at that point. Be careful not to burn them. Cut the pears in half lengthwise leaving the stems intake. Take a melon baller and remove the seed/ core section. In a bowl mix the butter and honey. Brush the honey mixture over the cut surface of the pear. Sprinkle the pears with blue cheese add some extra to the cored out center YUM! Place the planks on the grill grate and close the lid. When the planks start to smoke and pop about 3-5 minutes open the grill and *use tongs* turn the planks over. Place the pears on the planks cut side & blue cheese side UP. Close the grill and roast for 12-15 minutes or until the pears are scorched around the edges and the cheese is melted. Serve on top salad greens sprinkle with walnuts Dress with vinaigrette. ALTERNATELY: Plank-Roasting in the oven. Preheat oven to 450°F. Place the prepared pears on the planks and place the planks in the middle of the oven. Plank roast for 12-15 minutes or until pears are scorched around the edges.
|
Anjou pears bartlett pears butter honey blue cheese walnuts
|
239,786 |
Chocolate Cherry and Oatmeal Cookies
|
Preheat oven to 350. Lightly spoon flour into a measuring cup; level with a knife. In a small bowl combine flour oats baking soda and salt. Stir to combine. Cream butter and sugar. Add vanilla and egg then beat well. Gradually add the flour mixture beating until blended. Add cherries and chocolate chips stirring until blended. Drop dough by tablespoonfuls 2 inches apart on a baking sheet coated with cooking spray. Bake at 350 for 12 minutes or until lightly browned. Remove from oven; cool on pan for one minute. Cool cookies completely on racks.
|
all-purpose flour oats baking soda salt brown sugar butter vanilla extract egg dried tart cherry
|
106,376 |
Holiday Gingerbread
|
Preheat oven to 350°F. Spray a 9\" square baking pan with cooking oil and set aside. Whisk dry ingredients (flour through salt) with a metal whisk until thoroughly blended. Add the wet ingredients (molasses through vanilla) to the dry with a few swift strokes of a wooden spoon. Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick or cake tester inserted into the center of the gingerbread comes out clean. Cool on rack.
|
all-purpose flour brown sugar baking soda ground cinnamon ground ginger ground cloves ground nutmeg salt molasses Egg Beaters egg substitute canola oil crystallized ginger vanilla
|
489,312 |
Baked Pumpkin Doughnut Holes
|
Preheat oven to 425 F and lightly spray mini muffin tins with non-stick cooking spray. Whisk flours baking powder 1 1/2 tsp cinnamon and salt in a large mixer bowl until combined. Whisk eggs oil brown sugar and pumpkin in medium mixing bowl until well combined. Pour pumpkin mixture into flour mixture and stir until just combined. Fill each mini muffin cup with about 1 rounded tbsp or until about half full. Bake for 9-10 minutes until toothpick inserted in middle comes out clean then cool on wire rack until cool enough to handle. Combine sugar and second amount of cinnamon in a shallow bowl. Brush or dip the holes in melted butter to lightly coat and then roll in cinnamon sugar mixture (for less fat skip the butter and just roll in cinnamon sugar). Eat warm or at room temperature!
|
flour white whole wheat flour baking powder cinnamon salt eggs canola oil light brown sugar pumpkin cinnamon butter
|
196,685 |
Southern Comfort Manhattan
|
Use a rocks glass filled with ice or a stemmed cocktail glass chilled Combine ingredients into shaker with ice. Shake and strain into glass.
|
dry vermouth maraschino cherry
|
507,956 |
Swordfish With Orange Basil Butter
|
Combine oil ¾ cup orange juice pepper and ¼ of the basil. Brush each side of fish with the mixture. Place on a plate cover with plastic wrap and refrigerate for 1 hour. Preheat broiler. Season fish with salt. Broil 3-4 inches from heat turning once 8-10 minutes. In a small bowl beat butter until soft. Add remaining basil orange zest and 2 tablespoons orange juice. Beat to just combine. Serve hot fish with cold butter.
|
olive oil fresh basil swordfish steaks salt butter orange
|
478,812 |
Nitko’s Kohlrabi Cream Soup
|
Cut spring onions and kohlrabi and sauté it in mixture of olive oil and butter. When it gets soft add celery garlic salt pepper and water (1 liter+) and cook 20-30 minutes on easy fire. When the vegetable is soft take blender or stick blender to make creamy mixture. Add semolina into soup. In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat. Cook blended soup for 10-15 minutes more. Before serving add heavy cream and parsley. Serve with croutons.
|
onions celery olive oil butter kohlrabi garlic clove semolina heavy cream pancetta parsley salt pepper
|
505,134 |
Slimy Monster Cupcakes
|
Prepare cake batter and bake as directed on package for cupcakes. Cool. Place 1/3 cup of the whipped topping in large resealable plastic bag. Add marshmallows; seal bag. Shake until evenly coated. Place decorating sugar in a shallow pan. Add marshmallows; toss lightly until marshmallows are evenly coated. Place in single layer on tray; decorate as desired using decorating gel. Pour milk into medium bowl. Add dry pudding mix. Beat 2 minutes. Gently stir in remaining whipped topping until well blended. Spoon 1-1/2 cups of the pudding mixture into small bowl. Add food coloring; stir until blended. Spoon into small resealable plastic bag. Snip off 1 corner from botton of bag; set aside. Cut 1-inch chunk from top of each cupcake with small knife; remove and reserve for snacking or other use. Pipe pudding mixture from bag into holes in cupcakes. Spread tops with remaining pudding mixture. Top with the marshmallows. Store in refrigerator. KRAFT KITCHENS TIPS: FUN IDEAS: For more colorful cupcakes add 1 or 2 drops each yellow and red food coloring to the remaining (plain) pudding mixture to tint it orange before spreading onto tops of filled cupcakes. VARIATIONS: Omit black decorating gel. Prepare and frost cupcates as directed. Cut black licorice into small pieces. Use to make monster faces on the coated marshmallows before placing on tops of cupcakes.
|
Cool Whip Topping marshmallows milk Jello Instant Vanilla Pudding Mix
|
310,783 |
Honey Ginger Chicken
|
Rinse chicken and place in a shallow pan or bowl. In a separate bowl combine all ingredients making sure they are well mixed. Pour 1 tablespoon of marinade over each chicken breast and let sit in refrigerator covered for at least 1 hour or overnight. Save remaining marinade. To cook chicken place breasts and marinade in lightly oiled skillet. Simmer on medium-high heat for 8-10 minutes or until internal temperature of chicken is 165°F In separate sauce pan reduce remaining marinade over low heat until it is slightly thickened. Serve chicken over brown rice. Drizzle with reduced marinade. Note: If you cut chicken into small pieces prior to cooking it will cook in less than 10 minutes. Mix with rice and drizzle with reduced marinade before serving.
|
boneless skinless chicken breasts fresh ginger honey garlic
|
157,759 |
Gumdrop Cupcakes
|
Preheat oven to 350 degrees F and line a muffin pan with paper muffin liners. Mix together flour baking powder and salt. In large bowl whisk sugar oil eggs and vanilla together to blend; stir in gumdrops. Scoop batter into the prepared muffin pan. Bake on center rack in preheated oven for 20 to 25 minutes or until golden and top springs back when lightly touched. Cool in pan 10 minutes then move to a rack to let cool completely. Spread icing over cooled cupcakes then decorate with your favourite candies.
|
all-purpose flour baking powder salt sugar eggs vanilla milk
|
532,492 |
Glamorgan Sausages With Red Onion and Chilli Relish
|
For the sausages melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes or until very soft but not browned. Put 1/2 of the breadcrumbs the parsley thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard salt and the freshly ground black pepper in a separate bowl. Remove the frying pan from the heat and transfer the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with wax paper or plastic wrap. Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Place the rest of the breadcrumbs in a shallow bowl or plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated then place back on the baking tray. Chill the sausages in the fridge for 30 minutes. Meanwhile for the relish heat the oil in a large non-stick saucepan and fry the onions for 20 minutes or until very soft and just beginning to brown. Add the red pepper and garlic to the pan and cook for a further five minutes stirring regularly. Sprinkle the onion mixture with the sugar and add the vinegar. Bring to a simmer and cook for five further minutes or until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat set aside to cool for a few minutes then transfer into a serving dish. Heat the oil in a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish. It's commonly served with thinly sliced runner beans.
|
butter leeks fresh parsley fresh thyme caerphilly cheese English mustard flaked sea salt fresh ground black pepper red onions garlic cloves white wine vinegar
|
214,900 |
Sour Cream Carrot Cake
|
Grease a 20cm ring pan line base with paper; grease paper. Sift flours soda cinnamon and nutmeg into bowl; stir in sugar and carrot. Combine oil eggs and sour cream;stir into flour mixture. Pour mixture into prepared pan bake in moderately slow oven for 50 minutes (mine took 30 in the aga - so watch it closely). Turn onto wire rack to cool. When cold spread with frosting; decorate with walnut halves. Cream Cheese Frosting: Beat cream cheese butter and lemon rind in small bowl with electric mixer until light and fluffy gradually beat in sifted icing sugar; beat until combined.
|
self-raising flour plain flour bicarbonate of soda ground cinnamon ground nutmeg brown sugar carrots eggs sour cream cream cheese butter lemon rind icing sugar walnut halves
|
24,282 |
Gluten-Free Blueberry Dumplings
|
Place berries water sugar and lemon juice in 4-quart saucepan on stove. Bring to gentle boil while preparing dough. In mixing bowl cream sugar and butter. Beat in the egg. Stir in buttermilk alternately with sifted dry ingredients. Do not overbeat- this will be a fairly stiff dough. Drop dough by 8 small spoonfuls onto the boiling fruit sauce. Cover turn down to simmer and cook without removing lid for 20 minutes. Serve hot in small bowls with fruit sauce spooned over the dumplings. Top with cream whipped cream or ice cream.
|
berries berries water sugar sugar lemon juice butter egg buttermilk potato starch baking powder baking soda salt
|
173,134 |
BBQ Shrimp "blt" Sandwich
|
MAKE THE SAUCE: In a medium saucepan heat the oil. Sweat the shallots for about 2 minutes. Do not brown. Deglaze the pan with the wine and vinegar and reduce slightly. Pour in the cream and reduce the sauce by half. Whisk in the butter and strain into a clean pan. Season with lemon juice and salt and pepper to taste. Keep warm. COOK THE SHRIMP: Sprinkle the vegetable oil over the shrimp. Grill the shrimp about 1 1/2 minutes on each side. Do not overcook. Drain and cut each shrimp in half lengthwise. PREPARE THE SANDWICH: For each sandwich spread a little mayonnaise on one slice of bread and arrange a little lettuce on the bread. Top with 3 slices of tomatoes season lightly with salt and pepper and arrange the bacon on the tomatoes. Top with the second slice of bread a thin layer of mayonnaise and a little lettuce. Heat the shrimp in the lemon butter and arrange on the lettuce. Top with the third slice of bread and cut in half. Serve immediately.
|
shallots dry white wine champagne vinegar heavy cream unsalted butter salt white pepper shrimp mayonnaise lettuce tomatoes bacon
|
118,538 |
Gilroy Garlic Festival Chicken Winner
|
Combine all ingredients into a bowl except the chicken and whisk until well combined. Pour marinade over chicken pieces and allow to marinate overnight in refrigerator. When ready to cook prepare grill and cook over indirect heat for approximately 30-45 minutes until juices run clear.
|
chicken red wine lemon juice olive oil fresh rosemary beer pepper seasoning salt oregano garlic
|
105,048 |
Roasted Squash, Parsnips & Carrots
|
Preheat oven to 375 degrees. Peel and cut carrots squash and parsnips into fingers 1/4 inch square and about 2 inches long. Toss vegetables together and place in a small roasting pan or gratin dish. Sprinkle with Splenda or sugar and vinegar. Bake for 15 minutes then stir the vegetables. Bake an additional 15 minutes or until tender.
|
carrot parsnip Splenda sugar substitute sugar
|
110,357 |
Turkey Sausage With Broccoli
|
Cut up onions and fry in olive oil till carmelized. As I said I did this the day before and put them in refrigerator. Just because of a time issue. If you make it all in one day carmelize onions and then put aside. Cut through the casing on the sausage and cut sausage into small pieces. Throw away casing. While olive oil is hot throw sausage in pan. Cut up your broccoli and throw in the pan. Add wine and 2 tablespoons of butter. About 15 minutes. While doing this boil your penne with some salt. I use Kosher salt. Once the penne is boiled and drained put in large pan. Then add broccoli sausage and all your spices. Mix in the carmelized onions. Then add grated parmasean cheese. Mix well and have some on top. Bake for 15 minutes 350 oven. Everything is really cooked. You just want to heat it up.
|
penne pasta broccoli onions white wine sweet butter garlic cloves oregano sage olive oil parmesan cheese
|
378,895 |
Chipotle Chicken Salad
|
For the salad dressing: Mash the garlic and salt to a paste with the side of a chefs knife. In medium bowl wisk together the garlic and the rest of the ingredients for the dressing using 1/4 cup of the buttermilk. If the dressing is too thick thin with a couple tablespoons of buttermilk. Can be stored in the refrigerator for up to 3 weeks. For the salad: Remove the chicken from the bone and cut into bite sized pieces set aside. Place the salad greens in large bowl. Add the chopped tomatoes avocado jicama cheddar cheese and chicken. Toss gently with dressing (refrigerate leftover dressing). Plate salads and garnish with lime wedges and sprinkle with cheddar cheese.
|
garlic cloves chipotle pepper adobo sauce mayonnaise plain yogurt buttermilk cilantro scallions apple cider vinegar fresh ground pepper tomatoes avocado jicama cheddar cheese cheddar cheese limes
|
372,934 |
Le Vieux Carre Cocktail
|
ix all ingredient in a glass with ice.
|
cognac sweet vermouth
|
444,137 |
Russian Wedding Cakes
|
Mix all ingredients thoroughly (if you find it easier to cream the sugar and butter first go ahead but it isn't necessary if you don't want to take the extra step). Shape dough into 1 inch balls and place on ungreased baking sheet. Bake for around 8 minutes (they burn easily) on middle rack at 400 degrees until set but not brown. While warm roll in confectioner's sugar. Let cool and roll in sugar again.
|
butter confectioners' sugar vanilla flour salt walnuts
|
89,994 |
White Texas Sheet Cake Ii
|
Heat butter& water together. Add sugar salt& flour; mix well. Add remaining ingredients. After batter is well blended pour into well greased and floured 15X11X1 jelly roll pan. Bake 350 degrees for 20-22 minutes. Cool cake. Prepare frosting: Mix butter milk& vanilla till smooth. Add sugar and spread on cooled cake.
|
butter salt vanilla water flour buttermilk sugar eggs baking soda butter vanilla milk confectioners' sugar
|
64,641 |
Goat Cheese Stuffed Tomatoes
|
Cut tomatoes in half. Spoon out the juice and seeds (leave the pulp). Stuff each half with goat cheese and make sure there is plenty of cheese on top Sprinkle with the dried herbs. Put under the grill for 10 to 15 minutes until the cheese browns.
|
tomatoes dried herbs
|
233,890 |
Pork and Red Pepper Soup
|
Trim fat from meat. Cut meat into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker combine meat beef broth tomatoes roasted sweet peppers onion vinegar and pepper. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting turn to high-heat setting. Stir in zucchini. Cover and cook about 15 minutes more or until zucchini is crisp-tender.
|
boneless pork shoulder beef broth diced tomatoes with basil oregano and garlic red sweet pepper onion black pepper zucchini
|
377,802 |
1886 Cafe & Bakery Cheese Soup
|
Melt butter in large saucepan. Over med-high heat saute onion carrots and celery until transulcent and tender about 3 - 5 minutes. Stir in flour and cornstarch. Cook about 3-5 minutes. Add chicken stock and milk gradually blending until smooth and reduce by 1/4. Do not allow to come to boil. This takes awhile to reduce. Add baking soda and cheese and stir until melted and thickened about 10 minutes. Add parsley cayenne and Paprika. Keep soup warm over very low heat or in a double boiler if not using immediately. Season with salt and pepper to taste.
|
butter onion carrot celery flour cornstarch milk baking soda Velveeta cheese dried parsley cayenne paprika salt white pepper
|
486,929 |
Oriental Salad Dressing
|
ix all ingredients and chill.
|
honey mayonnaise Dijon mustard white vinegar
|
525,644 |
Double Trouble Brownies
|
Make your brownie mix according to the boxed directions substitute most water with milk. Pour a small bowl of flour and mic your chocolate chips into the flour. Sift them put and drop into brownie mix. Repeat step two but with the walnuts. Mix all ingrediants together thoroughly let chill in refrigerator for about ten to twenty minutes while your oven preheats to 450°. Once oven has preheated pour your mix into a baking pan put it in the oven then set your timer for 40 minutes checking the brownies periodically. In a small pot melt down 1 cup of chocolate chips thin the mixture as needed to get a smooth creamy consistency. When your brownies are done allow them to cool before pouring your mixture over the top of them and spreading it to cover their entirety. Cut and enjoy!
|
milk eggs chocolate chips walnuts water
|
58,148 |
Caramel Popcorn
|
Bring all ingredients except popcorn to a boil stirring constantly. Boil five minutes without stirring. Remove from heat. Add 1 tsp. vanilla 1/2 t. baking soda Stir well. Add to popped corn and stir until well coated. Put into shallow pans and bake at 250 for 1 hour stirring every 15 minutes. Let cool completely. Break up and store in air tight container.
|
margarine butter brown sugar corn syrup salt
|
95,571 |
Chinese Vegetable Stir Fry
|
Make 2 cups of rice as instructed on package and keep hot. Heat wok over medium heat and add the oil increase to medium-high heat. Add the broccoli and water stir-fry for 1 minute or until broccoli is bright green. Add carrots snow peas mushrooms water chestnuts garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp. In small bowl combine the soy sauce broth and cornstarch; mix well to dissolve. Add to wok and stir-fry for about 1 minute. Serve over rice.
|
canola oil broccoli florets water carrot snow peas sliced water chestnuts garlic fresh ginger reduced sodium soy sauce chicken broth cornstarch cooked rice
|
245,633 |
Grilled Radicchio
|
Preheat a gas barbeque or indoor grill. Brush radicchio with oil and season with salt and pepper. Grill until it wilts and begins to brown. Stir together the honey and balsamic and toss with the radicchio. Adjust seasoning.
|
radicchio olive oil honey
|
456,403 |
Tilapia the Costa Rican Way
|
Marinade Preparation: Combine lime juice 1 tablespoon olive oil 2 tablespoons cilantro 1 teaspoon garlic 1/2 teaspoon salt and sugar. Add tilapia and marinate 15 minutes turning once. Bean and Rice Mixture: Preheat oven to 400 degrees. Cook rice and keep warm. In a large skillet or saucepan heat 2 tablespoons olive oil on medium heat. Add remaining garlic and onions; sauté until translucent. Add 2 tablespoons cilantro oranges tomatoes bean. Cook uncovered until hot stirring occasionally. Transfer hot rice to a baking dish. Add bean mixture and blend. Overlap tilapia fillets on top and add marinade over fillets. Bake until the tilapia begins to flake.
|
fresh lime juice olive oil fresh cilantro parsley garlic kosher salt sugar long-grain rice onion oranges diced tomatoes black beans dried oregano leaves fresh ground black pepper cayenne pepper
|
49,970 |
Nutritional Yeast 'Parmesan'
|
Grind all ingredients in food processor or blender until completely milled. Store in glass jar in fridge for months[if it lasts that long]. Use over pasta sprinkled over salads or in any recipe where you would use parmesan cheese.
|
nutritional yeast flakes sesame seeds salt
|
382,413 |
Deviled Round Steak
|
Preheat grill. Trim excess fat from round steak. In a small bowl mix together butter worcestershire sauce dry mustard curry powder bread crumbs salt and pepper. Set mixture aside. Place steak on grill over med heat. Grill 3-5 minutes for rare or till it's cooked to your preference turning occasionally. Cooking time will depend on your personal preference and how your grill cooks. Remove from grill. Spread one side of steak with 1/2 of the butter mixture. Return to grill butter side up and grill 2-3 minutes more. I just left the lid of my indoor grill up. Remove from grill turn over and spread remaining butter mixture on the other side. Let the butter melt just a bit and serve.
|
beef round steak butter Worcestershire sauce dry mustard curry powder salt pepper
|
189,044 |
Veal Vincent
|
Mix eggs and milk in a bowl. Mix cheese and 1 cup of flour in a flat pan. Place remaining flour in another small flat pan. Dust each piece of meat first in plain flour then in milk-egg wash then in cheese mixture. Coat each piece evenly on both sides (press meat firmly into cheese mixture to absorb moisture). Heat oil in skillet and add meat without overlapping pieces. Brown evenly. Place on platter and keep in warm oven until ready to serve. Lemon Butter Sauce. Combine wine and lemon juice in small skillet. Cook over medium to low heat until liquid is reduced by half. Whisk in butter a little at a time until sauce thickens to medium consistency. Add artichoke hearts. Serve meat with sauce drizzles over it.
|
eggs milk all-purpose flour parmesan cheese olive oil dry white wine fresh lemon juice unsalted butter artichoke hearts
|
456,331 |
Margarita Cupcakes
|
Preheat oven to 350 Degrees. Line 24 muffin tins. Mix wet ingredients. Add to dry ingredients. Beat low for 30 sec. Beat Medium for 2 minute. Fill each one 2/3 of the way full. Bake 20-25 minutes. Frost after cooling. Top with green sprinkles.
|
ime
|
448,767 |
Creamy Cauliflower Soup
|
Bring chopped cauliflower to boil with Chicken broth simmer till tender. While cauliflower is simmering Saute onion Carrot and Celery in 1/4 Celsius butter in Sauce Pan when tender add to Cauliflower mixture.Continue to simmer. Melt 1/4 Celsius Butter in Sauce Pan add 1/2 c.Flour slowly add 4 cups of milk to make the White Sauce. Once thickened add to Cauliflower Mixture. Add Velveta Cheese if you want the chessy flavor. Simmer for about 15 minutes longer. Enjoy !
|
chicken broth cauliflower onion carrot celery ribs butter milk flour Velveeta cheese
|
488,150 |
DIY Cereal
|
Add all ingredients in a large bowl or container. Stir until combined. Enjoy!
|
flaked coconut golden raisin
|
289,855 |
Jamba Juice Banana Berry
|
Blend on high speed until all the ice is crushed and the drink is smooth. Share if you want. A variation that is NOT Jamba but we like it is to add about a teaspoon of vanilla extract. It seems to bring out the berry/banana flavor well.
|
frozen blueberries banana vanilla yogurt
|
339,116 |
Chicken With String Beans
|
ix cornstarch egg white sherry 1 teaspoons salt pepper and shredded chicken. Heat 2 tablespoons oil in a pan until hot. Add beans; stir-fry with 1 teaspoons salt and msg for 2 minutes. Add water and cook 3 minutes more; remove from pan; set aside. Heat 3 tablespoons oil in the pan until hot. Stir-fry chicken for 3 minutes. Add string beans and stir-fry for 2 more minutes. Serve hot. This is good with steamed rice.
|
sherry wine salt pepper cornstarch msg string bean water
|
456,749 |
Sancocho (Columbian Chicken Stew)
|
Place the water into a large pot and add 1 tablespoon salt chopped cilantro garlic chicken legs plantains and 1 onion. Bring to a boil and cook for about 20 minutes. Add the potatoes and cassava to the pot and continue to cook for another 20 minutes or until potatoes are tender. While the chicken and vegetables are cooking heat the oil in a large skillet over medium heat. Fry the onions in the hot oil and season with cumin paprika and salt. When the onions are limp stir in the tomatoes and remove from heat. Spoon the chicken stew into bowls and serve topped with the tomato onion sauce.
|
water salt fresh cilantro garlic cloves plantains onion potatoes cassava onions ground cumin mild paprika salt tomatoes
|
68,667 |
Tomato, Sausage and Bean Pasta
|
Fry or grill sausages until brown& cooked through. Slice thinly. Heat oil in a frying-pan add onion and garlic saute until onions are soft. Add beans and rosemary stir until fragrant& heated through. Add undrained tomatoes sugar and cream; simmer uncovered for for about 10 minutes or until sauce has slightly thickened. Add sausages; simmer a further 5 minutes or until hot. Add the hot cooked pasta to the sauce and toss to combine. Serve garnished with rosemary& enjoy with hot garlic or herb bread.
|
olive oil onion garlic chopped tomatoes butter beans fresh rosemary sugar rigatoni pasta rosemary
|
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.