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327,645 |
Pineapple Pretzel Fluff
|
In a bowl combine pretzels butter and 1/2 cup sugar. Press into a 13 x 9 x 2 baking pan. Bake at 400 degrees for 7 minutes. Cool. Meanwhile in a mixing bowl beat cream cheese and remaining sugar until creamy. Fold in pineapple and remaining sugar until creamy. Fold in pineapple and whipped topping; chill until serving. Break pretzel mixture into small pieces; stir into pineapple mixture.
|
butter sugar cream cheese crushed pineapple
|
389,081 |
Seasoned Black Beans
|
In a medium saucepan combine beans tomatoes salt and pepper. Cook over low heat until heated through.
|
black beans diced tomatoes with green chilies kosher salt ground black pepper
|
334,023 |
Easy Oreo Truffles
|
Completely grind entire package of Oreo cookies. I find that the easiest and fastest way to do this is with a large capacity food processor but a blender or a plastic bag and mallet will work fine. Set aside a small amount for dusting later. Combine Oreo cookie grounds and softened cream cheese into a mixer bowl and blend on low until integrated and then increase speed to medium until mixture is well combined. It should look like dark mud. Set aside. Make some temporary space in your freezer; you will need some room to chill your truffle ball mixture. Spread a sheet of wax paper onto a large cookie sheet. With clean dry hands begin rolling Oreo/Cream cheese mixture into 1 in round balls. Set formed balls in rows on the cookie sheet. You can wear gloves for this step but it really isn’t necessary it isn’t a very messy process. Place cookie sheet in freezer for about 20 minutes. I always use this time to clean up and prepare for the next step in the recipe. Take one tray from the Log House CandiQuik® melting chocolate and melt in the microwave. I have used chocolate bars and chocolate chips and the Log House stuff is MUCH easier to use. However IT IS VERY IMPORTANT THAT YOU FOLLOW THE HEATING INSTRUCTIONS TO A ‘T’. Heat it for 1 minute and only in 15 second increments after that and that is only if there are still solid chunks of chocolate after you have stirred. Believe me the chocolate will look like it is not melting but it is! Just stir it a little and it will become more liquid. I made the mistake of overcooking the chocolate which makes it hard and powdery and unusable. The good thing is that the Log House package comes with two trays so if you mess up you have a backup! The Log House chocolate is available online and at SAM’S Club where I bought mine. http://loghousefoods.elsstore.com/view/product/?id=18562&cid=2549 Remove the chilled balls from the freezer. Notice that each ball has hardened nicely and that the bottom is now flat. One ball at a time insert the pointed end of the toothpick/turkey lacer pin into the flattened bottom of the ball (I have found that the turkey lacer pin makes it easier because of the length. http://www.dollarnights.com/images/K03/Image2/KB-966.jpg). Do not pierce all the way through. Dip the ball into the melted chocolate and swirl it around. You don’t need to coat the bottom. Once the ball is evenly covered hold it upside down until most of the excess has dribbled off. Now hold the ball upright and using a fork underneath slowly lift the ball off of the pin and place on the cookie sheet. Dust a pinch of the leftover cookie grounds over the truffle ball before the chocolate dries. Do this for each ball. STORAGE: Truffles can be left at room temperature for a time while being served but because of the perishable nature of the cream cheese long term storage should happen in a refrigerator or freezer. ***Tips for decorating: Use the vanilla version of the Log House chocolate to drizzle lines of white over the dark chocolate coating. You can even reverse the order by rolling the balls in vanilla and drizzling with chocolate! You can even do half and half! ***Tips for Flavor: You can buy different types of Oreos for different flavors. Try Mint Oreos for a minty taste or chocolate Oreos for a richer chocolate flavor. I have even seen Red Crème Oreos! I’m sure you could even mix up the flavor of cream cheese or use Golden Oreos but I haven’t ventured into that yet ;) The possibilities are endless with this recipe. Have fun with it!
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cream cheese chocolate
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176,447 |
Salty Peanut Squares
|
Place half of the corn chips and peanuts in a greased 13x9x2\" pan. Set aside. In saucepan bring the corn syrup and sugar to a boil. Stir in peanut butter until blended. Drizzle half over corn chip mixture in pan. Add remaining corn chips and peanuts to remaining syrup. Stir until combined. Spoon over mixture in pan. Press down lightly. Drizzle with melted chocolate chips.
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unsalted peanuts light corn syrup sugar peanut butter
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180,376 |
Crispy Chicken Burritos
|
Mix first 6 ingredients well & set aside. Mix flour & water until it is pasty but not dry. Put about 1/3 cup chichen mix into each tortilla roll tightly Put paste on the bottom flap of tortilla and place flap side down for about 10 min so it will stay sealed. I like to cut them in half & fry at 350 until golden brown. These are good with salsa or sweet & sour sauce.
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cream cheese garlic powder seasoning salt onion powder salsa burrito-size flour tortillas flour water
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319,414 |
Mango Salad With Grilled Shrimp
|
Make mango salad: Whisk together brown sugar and lime juice in a large bowl util sugar is dissolved then whisk in red chile shallot cilantro and mint. Add mangoes tossing gently. Grill shrimp: beginning at thick end insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray. Prepare grill. Whisk together oil jalapeno cumin and salt then brush on skewered shrimp until well coated. Grill the shrimp turning occasionally until lightly charred and just cooked through about 4 minutes. Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving. Makes 4 first course servings or two main course servings.
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dark brown sugar fresh lime juice red chili pepper shallot fresh cilantro of fresh mint mangoes jumbo shrimp jalapeno chile ground cumin salt
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302,677 |
Royal Hot Chocolate
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In top of double boiler over hot not boiling water melt chocolate. Stir in sweetened condensed milk. Gradually add water stirring until well blended. Stir in salt and vanilla. Serve hot topped with whipped cream if desired. Garnish with cinnamon.
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sweetened condensed milk boiling water salt vanilla extract ground cinnamon
|
91,156 |
Southwestern Rice Salad
|
Combine all ingredients in a large bowl. Chill (overnight is best) and serve.
|
rice corn black beans mild salsa green onion green bell pepper red bell pepper black olives cumin fresh cilantro garlic lime juice
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174,847 |
Shredded Beef Taco Meat
|
Trim beef brisket and cut into large cubes (1 1/2- 2 inches). Heat oil in a pan. Coat beef cubes in flour and sear in oil. Remove and place them into a large pot. Add onions and garlic to oil. Brown them. Pour all contents of pan (oil onions and garlic) into the pot of meat. Add tomato sauce salt pepper cayenne pepper chili powder and whole habanero peppers. Mix and bring to a boil. Turn flame to low and let slow cook for 2 1/2- 3 Hours or until meat is shredded and excess liquid has cooked out. In order for beef to become properly shredded much stirring is needed toward the end.
|
beef brisket tomato sauce flour onion garlic salt pepper cayenne pepper chili powder habanero peppers
|
525,720 |
Egg Salad
|
Hard boil eggs and allow them to cool or even refrigerate the day before. Peel and finely chop eggs. cut onion in half save half for other recipes. finely chop half of the small oinion. Place relish onion egg mayonnaise and mustard in a bowl and mix thoroughly. serve cold in a salad on bread toast or crackers as desired.
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eggs mayonnaise onion yellow mustard salt pepper
|
390,663 |
Strawberry Marshmallow Mousse
|
Put all but 2 of the strawberries into a pan along with 7 tbs water and the sugar. Over a medium heat cook the strawberries until soft enough to mash about 3 minutes. Take off the heat and squash the berries using a fork until pulpy. Add the marshmallows then stir them into the hot strawberries until they dissolve. Leave to cool. Whip the cream until it holds it's shape. Fold the cream into the cooled strawberry mix then spoon into one bowl or separate pots and chill for about 2 hours or until set. Cut the reserved strawberries in half to decorate.
|
fresh strawberries mini marshmallows heavy cream
|
470,847 |
Chicken Supreme
|
ix prepare Stuffing as directed set aside. Spray a 13x9 glass baking dish with cooking spray then place chicken breasts in dish place prepared stuffing over chicken then layer with swiss cheese. Blend Chicken soup with milk pour over top of chicken stuffing and cheese. Cover with foil bake on 350 for 1 1/4 hours.
|
boneless chicken breasts milk swiss cheese
|
207,318 |
Pennsylvania Dutch Red Beet Eggs and Pickled Beets
|
Combine red beets vinegar and sugar in a pan. Stir and heat just enough to dissolve the sugar. Add the eggs and refrigerate at least one hour (I prefer overnight).
|
red beets white vinegar sugar eggs
|
292,316 |
Grilled Gruyere and Sweet Onion Sandwiches.
|
In a deep skillet melt 1 tablespoon of the butter with the olive oil. Add the onion cover and cook over high heat stirring once of twice until softened about 5 minutes. Uncover and cook over medium-high heat stirring occasionally until the onion is tender and caramelized about 25 minutes. Add water to the skillet as necessary to prevent onion from scorching. Season with salt and pepper. Spread bread with remain butter and arrange buttered side down on work surface. Spread a thin layer of mustard on each slice. Top half of the slices with onion Gruyere and pickles. Preheat skillet or panini press. Grill sandwiches over low heat until bread is toasted and cheese is melted. Cut in half and serve.
|
unsalted butter extra virgin olive oil onion Dijon mustard gruyere cheese pickles
|
329,215 |
Reese's Cups in a Pan
|
Melt margarine and place in a large bowl. Blend in peanut butter. Blend in crumbs and stir until it is evenly mixed. Add the sugar and blend well. Pat down into buttered 9x13 inches pan. Melt the chocolate chips and spread over peanut butter mixture. Chill in the refrigerator for about an hour before cutting into squares.
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margarine graham cracker crumbs peanut butter confectioners' sugar chocolate chips
|
139,219 |
Gourmet Green Beans
|
Preheat oven to 350 degrees. In a Dutch oven or large saucepan cook beans in boiling salted water only until about half-cooked; drain beans and set aside. Cut the bacon in small pieces and brown in a large skillet over medium heat. Remove bacon from skillet with slotted spoon and set aside. Add onion garlic and mushrooms to bacon fat and drippings in skillet; saute until tender-crisp. In large mixing bowl combine beans bacon and sauteed vegetables with wine and cheese. Place mixture in casserole dish and bake for 30 minutes.
|
bacon fresh mushrooms onion garlic cloves fresh green beans frozen green beans white wine parmesan cheese
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448,957 |
Decadent Three-Cheese Mac and Cheese
|
1.Preheat the oven to 400 degrees F and butter a 10-inch cast-iron skillet. In a large pot of boiling salted water cook the pasta until al dente. Drain the pasta; return it to the pot. 2.Meanwhile in a large saucepan bring the cream to a simmer with the onion and garlic. Transfer 1 cup of the cream to a bowl and whisk in the flour; return the mixture to the saucepan. Whisk over moderate heat until thickened 5 minutes. Remove from the heat and whisk in the goat cheese cheddar and half of the Parmigiano until melted. Whisk in the sour cream parsley thyme and zest and season with salt and white pepper. In a bowl gradually whisk 1 cup of the sauce with the egg yolks then whisk the mixture into the saucepan. 3.Pour the sauce over the pasta and stir to coat. Spread the pasta in the cast-iron skillet and sprinkle with the remaining Parmigiano. Bake for about 45 minutes until bubbling and golden. Let the mac and cheese rest for 15 minutes then serve.
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penne heavy cream half-and-half sweet onion garlic cloves all-purpose flour sharp white cheddar cheese parmigiano-reggiano cheese sour cream parsley thyme lemon zest salt fresh ground white pepper
|
26,431 |
Big John's Killer Caesar Salad Dressing
|
Combine all ingredients in a medium bowl. Whisk for 1 minute. Cover and refrigerate for a minimum of 2 hours (over night is best).
|
mayonnaise egg substitute egg parmesan cheese water olive oil lemon juice anchovy paste garlic cloves sugar black pepper salt parsley
|
501,615 |
St-Germain Rita
|
Mix all ingredients serve on ice. You could also crush some ice in a blender and add the ingredients to make more of a typical frozen margarita type drink. Please adjust the proportions to your own personal taste!
|
ime juice
|
445,021 |
Garden Vegetable Dip
|
In bowl beat cheese. Blend in sauce and the remaining ingredients. Cover; chill 2 hours. Serve with vegetables or chips.
|
cream cheese chili sauce fresh onions chili powder salt pepper tortilla chips
|
34,781 |
Grilled Chicken Marinated in Cumin, Lemon and Garlic
|
In a skillet toast peppercorns cumin coriander and cinnamon over medium heat stirring until fragrant about 1 minute. Finely grind in small food processor. Add garlic and 2 teaspoons salt; pulse until paste forms. Transfer to a large bowl. Add the onion zest juice oil and parsley. Add chicken quarters; turn to coat. Cover refrigerate 8 hours or overnight. Prepare outdoor grill with medium hot coals. Remove chicken from bowl; scrape off excess marinade. Sprinkle chicken with remaining salt. Grill turning 20 to 25 minutes or until cooked through.
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cumin seeds ground cinnamon garlic cloves kosher salt onion lemon zest lemon juice canola oil parsley chicken
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259,880 |
Babs' Black Bean Grilled Cheese Sandwich
|
Sandwich prep: Heat griddle or other skillet to medium heat. Lightly spread butter or margarine on all 8 slices of bread one side only. Place black beans on several layers of paper towels and pat them dry. Cut pepper jack cheese into medium-thick slices as you would for a grilled cheese sandwich. You will need enough slices to make your required number of sandwiches. Have your chopped onions handy. To build your sandwich: Make grilled cheese sandwich as you normally would -- but add black beans and purple onions in with the cheese. Grill on each side until golden brown and check to see that the cheese is nicely melted on the inside. ENJOY!
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black beans purple onion monterey jack pepper cheese butter margarine
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446,482 |
Butterfinger Cake
|
Mix filling ingredients together in a large bowl. Bake cake and let cool or use a store bought one. Cut cake into small cubes and crush candy bars. Layer in a nice bowl as follows: Cake. Candy bars. filling. Layer about 3 times. Place in the refrigerator to chill for several hours. Store leftovers in the refrigerator.
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butter powdered sugar Cool Whip
|
449,259 |
Super Healthy Pizza
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Spread the dough to cover the bottom of an oiled 12\" pizza pan. Spread the canned tomatoes over the dough to within 1\" of the edge. Arrange the cherry tomatoes and zucchini over the top then scatter with the mozzarella. Mix the capers olives and garlic then scatter over the top. Drizzle evenly with olive oil and leave to rise for 20 minutes. Heat the oven 475 degrees F and bake for 10 to 12 minutes or until crisp and golden around the edges. Sprinkle with the parsley to serve.
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chopped tomatoes cherry tomatoes zucchini mozzarella cheese capers green olives garlic clove fresh parsley
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32,992 |
Chilled Peaches With Creme Anglaise
|
Cook milk and sugar in medium saucepan over medium heat stirring until sugar dissolves 2 to 3 minutes. Whisk eggs to combine in mixing bowl. Pour 1 cup hot milk-sugar mixture over eggs stirring. Return to saucepan and stir over low heat until custard thickens 4 to 5 minutes. Stir in almond extract. Remove from stove strain into bowl cover with plastic wrap so wrap touches surface of custard and refrigerate 1 hour. Cut shallow\"X\" in bottom of each peach and carefully immerse in large pot of boiling water. After 15 seconds remove 1 and try to pull peel back. If it comes away easily remove peaches and rinse under cold water before peeling. Cut peaches in half remove pits and place cherry in center of each half. Dip each peach into chilled custard and chill 30 minutes. Place 2 peach halves on each of 4 dessert plates pour remaining custard around peaches and top with whipped cream.
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milk sugar eggs maraschino cherries
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221,827 |
Green Olive and Anchovy Puree
|
In a food processor pulse the cup of parsley leaves until finely chopped. Add the olives pimientos anchovies with their oil bread crumbs tomato paste capers lemon zest and pepper and process until minced. Add the cream cheese and process until smooth. Transfer to a serving bowl and garnish if desired with parsley springs.
|
fresh parsley parsley Spanish olives green olives pimiento anchovy fillets tomato paste capers lemon zest fresh ground black pepper cream cheese
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214,369 |
Quick Chicken Paprika
|
Cut chicken into bite-sized pieces and put into a large zipper-bag. Add 2 tablespoons paprika and all the salt and pepper to the bag. Shake until all pieces are coated. Melt 1 tablespoon butter in a pan over medium heat. Add chicken and cook until fully done 6-8 minutes. (I don't use a nonstick pan for this recipe as I like to sear the chicken well and form nice brown bits for the sauce.) If the chicken browns too quickly turn the heat down. Remove chicken to a warm plate. Melt the other tablespoon butter in the pan and add onion. Work a spoon or spatula around to get all the brown bits up. Saute until onion is translucent. Add tomato chicken broth and 1 tablespoon paprika. Bring to a low boil stirring well to form the sauce (2 minutes). Return chicken and accumulated juices to pan reduce to simmer. At this point you can add 1/4 cup of sour cream to make a smoother creamier sauce - it's tasty either way IMHO! Spoon over noodles or rice and garnish with fresh snipped dill. **note: I would recommend using Hungarian sweet paprika (Penzey's Spices carry a nice one) Smoked or half-sharp will be too strong for this dish.
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boneless skinless chicken breasts onion chicken broth diced tomatoes roma tomatoes paprika salt pepper butter fresh dill
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226,046 |
Grilled Apple Sundae
|
Peel core and slice apples. Mound a layer of apples on a piece of foil. Cover apples with dabs of butter cinnamon sprinkle with brown sugar & top with the corn syrup & nuts. Make a tent over the apple mixture with foil making sure side are sealed. Grill on medium for about 20 minutes. Slice pound cake in thick slices & grill for 30 seconds to 1 minute per side. Place pound cake slices in bowls & top with ice-cream & the hot apple mixture. Enjoy!
|
granny smith apples corn syrup brown sugar cinnamon butter pecans vanilla ice cream
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414,661 |
Live Chocolate Mousse
|
Puree all ingredients in food processor 3 to 4 minutes or until smooth and creamy scraping down sides of bowl occasionally. Transfer to bowls and serve immediately.
|
Hass avocadoes cocoa powder cocoa powder almond butter lemon juice ground cinnamon ground nutmeg cardamom mint coffee
|
332,933 |
Weight Watchers Basic Skillet Cornbread
|
Preheat oven 450 degrees. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk oil egg and egg whites; add to dry ingredients stirring just until moist. Place a 10-inch cast-iron skillet in a 450 degree oven. for 5 minutes or until hot. remove skillet from oven; coat with cooking spray and immediately pour batter into hot skillet. Bake at 450 degrees for 20 minutes or until lightly browned. Remove cornbread from skillet immediately. Yield 10 servings. Serving Size 1 wedge @ 3 ww pts.
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yellow cornmeal all-purpose flour baking powder baking soda salt low-fat buttermilk egg
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48,907 |
Baked Brie in Puff Pastry With Apricot or Raspberry Preserves
|
Preheat oven to 425. Lightly grease cookie sheet. Roll puff pastry out slightly. Place cheese wheel on top (leave rind on). Place preserves on top of cheese. Place almonds on top of preserves. Bundle Puff Pastry up and around the cheese. Bake for 20-25 minutes. Let cool for five minutes. Serve with your favorite crackers.
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rozen puff pastry
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120,544 |
Glazed Cornish Game Hens
|
Preheat oven to 350°. Place hens breast side up on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake uncovered for 30 minutes. In a small bowl combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake 30-35 minutes longer or until golden brown and juices run clear basting several times with remaining apricot mixture. Let stand for 5 minutes before serving.
|
kosher salt white pepper
|
516,660 |
Standard Crepe Batter (Olive Owl) (Gluten Free) (Dairy Free)
|
Pulse almond flour salt and sugar in your food processor. In a small bowl combine wet ingredients. Beat in eggs. Add wet mixture to dry mixture in food processor and pulse until well combined. Allow batter to sit for at least one hour. Drop by full tablespoons into a warm non-stick small skillet tilting the skillet so that the batter thinly coats the pan. Allow this side to cook for about one minute (I like my Crepes a little crispy and welcome some browned crispy bits). Gently flip crepe and turn the burner off as the remainder of the crepe will cook fairly quickly (or you may leave it on if you desire the crispness like I do). Fill crepes with whatever you'd like!
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salt sugar eggs honey coconut oil water
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528,402 |
Pomegranate Syrup
|
Put seeds and water into a 6-cup saucepan and bring to the boil. Simmer lightly 10 minutes. Purée in a food processor. Force through the small holes of a chefs sieve until you have 1 pint of fruit purée. Put into saucepan with sugar. Bring to the boil and cook to 212 degrees f. Cool slightly then bottle or store.
|
pomegranate seeds water sugar
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30,139 |
Basil Cashew Chicken Salad
|
Combine all ingredients; the filling tastes even better when it's had a chance to chill thoroughly but often I eat it right away. Goes well on croissant or in a pita. Makes about 4 servings.
|
chicken breasts turkey breast cooked white rice brown rice red seedless grapes mayonnaise sweet basil black pepper roasted cashews feta cheese
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110,636 |
Guava Apricot -Nana Smoothie
|
Place the apricots and the bananas in a container and frezze overnight. Place all ingredients in blender and blenderize. Stop and chop at fruit with a knife to help the blender. Blend until smooth. I think this would be even better with rum in it. Pour drink in glass insert straw-- close your eyes and imagine yourself on a tropical island. Drink slow and enjoy. I have since made this smoothie without the coconut milk and it is also good that way just use 3/4 cup guava nectar.
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banana fresh apricots light coconut milk apricots guava nectar
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211,518 |
Apricot Almond Orange Tart With White Chocolate Cream
|
Place apricots in a shallow dish and cover (just) with boiling water. Allow to sit and soften they will become raisin-like. Meanwhile combine flour cinnamon brown sugar and salt in a bowl. Add butter in small pieces and mix until mixture looks like coarse sand. Beat together egg yolk and lemon juice and pour into flour mixture while mixer is running. Mix well and if dough seems a little dry add a little extra lemon juice. Now knead mixture gently by hand and form into a ball. Flatten into a disc shape and chill for 10 minutes before using. Preheat oven to 425 degrees. Roll out pastry on a floured surface and place in a 9 inch tart or pie pan forming it up the sides. Prick pastry with a fork line with tinfoil and place a pie weight on top. If you don't have a pie weight simply line with foil and place a heavy baking dish right on top of the foil. This will prevent the pastry from puffing up while baking and keep it tart-like. Bake 15 minutes remove foil and weight and bake for 5 minutes longer. Reduce oven temp to 375 degrees. Place ground almonds on a cookie sheet and bake for 3 minutes cool. Drain water off apricots. If using whole apricots cut each apricot into 6-8 small pieces. Combine almonds butter sugar and chopped apricots in a bowl. Add salt eggs and reserved egg white and mix well. Pour onto cooled baked tart shell and bake 25 minutes or until set. Place orange slices on top. Melt jam on stove and brush top of tart with glaze. Bring whipping cream to a slow boil in a pan stirring often. Pour over chopped white chocolate and stir until chocolate is smooth and melted. Cool completely in refrigerator to let mixture become thicker. Cut and serve tart stir cold chocolate cream mixture again and drizzle over tart portions on plate.
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all-purpose flour ground cinnamon salt brown sugar butter lemon juice butter cinnamon white sugar brown sugar salt eggs navel orange white chocolate
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475,716 |
Crispy Oh so Cheesy Lasagna
|
ook red bell peppers until soft in olive oil. Remove and set aside. Preheat the oven at 365 degrees. Then cook ground beef in a skillet or frying pan for 5 minutes. After doing so add garlic and 2* tablespoons of basil. Continue cooking ground beef until finished. Remove and set aside. In a bowl add 4 cups of mozarella 2 eggs 2* tablespoons of basil ricotta cheese and stir and mix well. In another bowl add spaghetti sauce green onions ground beef and red bell peppers and stir and mix well. In a lasagna pan add spaghetti sauce mixture to bottom. Add just enough to cover the bottom of the pan. Then add three lasgna "no-boil" shells on top. Then add a layer of cheese mixture to the shells by smoothing it out evenly on top of the shells. Then add another layer of spaghetti sauce mixture covering the cheese and chells. Then add another layer of lasagna shells on top. Then add another layer of cheese mixture by smoothing on top of the shells. Then add spaghetti sauce mixture covering the cheese mixture and shells. Top off the spaghetti mixture with cheddar cheese. Cover and bake for 50 minutes. While lasagna is baking chop the bacons into small bite-sized pieces and fry until crispy. Then fry the hash browns until crispy. Remove lasagna when its ready and top with the hashbrowns and bacon.
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ground beef ricotta cheese mozzarella cheese cheddar cheese green onion eggs garlic basil bacon red bell pepper olive oil
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460,136 |
Ultimate Cheese Muffins
|
Preheat oven to 375°; grease a 12-cup muffin pan. Divide the Parmesan cheese between the prepared muffin cups. Tap and shake pan so the cheese evenly coats sides and bottom of each cup. In a big bowl whisk together the flour baking powder salt and pepper; stir in the Cheddar cheese. In another bowl whisk together egg butter and mustard until well blended. Whisk in milk and sour cream until blended. Add the egg mixture to the flour mixture and stir until just blended. Divide batter equally among prepared muffin cups. Bake for 20-25 minutes or until tops are golden brown and a pick comes out clean. Let cool in pan on a wire rack for 3 minutes then transfer to the rack to cool.
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parmesan cheese all-purpose flour baking powder salt fresh ground black pepper extra-sharp cheddar cheese egg unsalted butter Dijon mustard sour cream
|
52,870 |
Lemon Angel Food Cake
|
Prepare lemon pie filling as directed on package& place in fridge to cool slightly (about 45 mins). Slice angel food cake in half horizontally and place bottom half on a good sized cake platter. Spoon some lemon pie filling on this and then add the top half of the angel food cake. Cover the whole cake with the rest of the lemon pie filling. Refrigerate for about an hour. Prepare Dream Whip as directed on the package& spread over the cake.
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emon flavor instant pudding and pie filling
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73,016 |
Spiced Cake In Layers
|
Cream the butter and brown sugar with an electric mixer. Add egg yolks and mix well. In a separate bowl beat the egg whites and salt until firm (but not stiff) peaks form. Fold about one-third of the egg whites into the yolk mixture followed by the remaining whites. Fold in the flour. Divide the resulting mixture evenly between two bowls. Add the spices to one of the bowls and stir well. Butter a 9-inch round cake pan and line the bottom with a buttered round of parchment or waxed paper (Wilton's cake release also works well--or use crisco and then tap flour over the bottom and sides of pan.) Spread 1/2 cup of the spiced batter in the bottom of the pan spreading it evenly with a rubber spatula. Bake in a preheated 300F oven until it is firm enough to be brushed lightly with a pastry brush about 10 minutes. Remove from the oven and brush lightly with melted butter. Spread 1/2 cup of the plain batter over the top of the previous layer bake until set (about 10 minutes) and brush with melted butter. Repeat alternating the spiced and plain batters until all the batter is used- this should produce about 12 layers. Cool on a wire rack for about 15 minutes then invert the cake on the wire rack to cool completely. Remove the parchment and dust with powdered sugar. Serve in very thin slices.
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butter brown sugar eggs salt all-purpose flour ground cinnamon ground nutmeg ground cardamom ground ginger ground cloves butter powdered sugar
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325,914 |
3 Bean Soup
|
Dice onion and carrots add to crockpot mix with oil. Turn crockpot to High add spices (to taste as always with spices) let cook for app. 45 minutes stirring occasionally. After veggies start to soften add beans tomatoes quinoa rice water and bullion. Set timer on crockpot (or simply leave it alone) for 6 hrs then leave it alone. Ignore fantastic smell as long as possible; taste once after at least 4 hrs to check seasoning. Add seasonings or more soup powder to taste. It's done when the textures are right - it might be less than 6 hrs but 6 is good for overnight or setting up at noon and having for dinner.
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onion carrots olive oil oregano basil chickpeas red kidney beans tomatoes quinoa basmati rice water
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356,419 |
Shredded Beef Master Recipe(Oamc Friendly)
|
Trim fat from the beef. If necessary cut beef to fit a 4- to 5-quart slow cooker. Place the onions cut into thin wedges and minced garlic in the slow cooker.Top with beef. In a medium bowl combine beef broth Worcestershire sauce dry mustard dried thyme salt and cayenne pepper. Pour over beef in cooker. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker reserving juices. Using two forks shred beef discarding any fat. Skim fat from juices. Add onion to beef adding enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.
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boneless beef chuck roast onions garlic cloves beef broth Worcestershire sauce dry mustard dried thyme salt cayenne pepper
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152,136 |
Quinoa Black Bean Salad
|
Cook the quinoa in the water. Allow to cool slightly. In a large bowl combine the oil lime juice cumin coriander cilantro and scallions. Stir in the beans tomatoes bell peppers and chilies. Add the cooled quinoa. Season with salt and pepper to taste. Serve cold.
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quinoa water olive oil fresh lime juice cumin cilantro scallions black beans diced tomatoes bell pepper jalapeno chiles
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21,596 |
Ham and Broccoli White Lasagna
|
Cook noodles. Cook milk cornstarch and onion stirring frequently until thick and bubbly. Then cook 2 more minutes. Spread 2 tbs sauce in dish. Place 3 noodles in bottom. Layer everything else except 1/2 cup mozzarella. Arrange 3 noodles on top and add remaining mozzarella. Bake 30 minutes at 375°F.
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broccoli milk cornstarch cooked ham cottage cheese mozzarella cheese
|
342,831 |
Broiled Grapefruit
|
Preheat broiler. Cut each grapefruit in half horizontally. Sprinkle with sugar dot lightly with butter. Place under broiler; heat until butter is melted and sugar is lightly browned.
|
grapefruit sugar brown sugar butter
|
361,856 |
Salt Scrub
|
Combine the oil and salt in a bowl and mix well. Add essential oil and combine well. To use apply to dry skin using circular strokes to exfoliate the skin. Sit on the side of the tub to keep the scrub from making a mess. Don't use a salt scrub if you have any cuts in your skin. Shower off or follow with a warm bath. Make sure you use a non-slip surface as the oil makes the tub slippery.
|
ine sea salt
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333,131 |
Bean, Carrot and Leek Soup
|
Soak the beans in cold water to cover overnight then cook until tender. Heat the sunflower oil in a large heavy based pan and saute the leek and carrot until soft. Add the beans their cooking water the veg stock cube herbs and bay leaves and cook the soup until the veggies are tender; adding additional water if needed. Serve hot with buttered brown bread on the side. Prep time does not include soaking and cooking the beans.
|
leek carrot water dried herbs bay leaves
|
146,364 |
Green Beans a Go Go
|
Cook the green beans just like it says on the package. Drain out the water. Stir in the bacon and almonds right away. Toss with balsamic vinaigrette until lightly coated and serve.
|
aracter(0
|
132,863 |
Peach-Bourbon Wings
|
Heat oven to 450 degrees line a 15 X 10-inch jelly roll pan with non-stick foil. In a food processor combine preserves brown sugar garlic and salt; process until garlic is finely chopped. Remove to a small saucepan stir in vinegar and bourbon; bring to a simmer over medium heat; cook 5 minutes. Add cornstarch-water mixture to saucepan; cook 2 minutes or until thickened(you will have about 1 1/2 cups glaze). Cut wing tips off and discard; cut wings in half at joint for about 36 pieces. Place on prepared pan; remove 1/2 cup peach-bourbon glaze and set aside; brush wings with 1/2 cup of glaze roast at 450 degrees for 15 minutes. Remove pan from oven; with tongs turn wings over; brush with remaining glaze; roast 15 minutes more until juices run clear. To crisp skin increase oven temperature to broil; broil wings for 2 to 4 minutes serve with reserved glaze enjoy.
|
dark brown sugar garlic cloves salt white vinegar Bourbon cornstarch water chicken wings
|
247,992 |
Cool Ranch Ham & Noodle Salad
|
In large salad bowl add pasta. Sprinkle with olive oil and toss. Add ham onions celery olives. Note: You may use green onions if you wish using most of the tops. In small bowl add the dressing ingredients and mix well. Pour over the salad ingredients. Mix well and chill. There is no salt because the olives will have salt. Chill time is cooking time. Just before serving: Sprinkle unsalted sunflower seeds crushed canned onion rings or chopped nuts on top for garnish. Serve with thick toasted garlic bread.
|
dry bow tie pasta olive oil cooked ham onion celery white pepper yellow mustard celery seed evaporated milk
|
452,908 |
Cheesy Cowboy Caviar
|
Mix all together and chill. Serve with corn chips or tortilla chips.
|
sour cream mayonnaise rotel green onions sugar
|
468,568 |
Bacon-Stuffed Mushrooms from Lake Oswego
|
Clean mushrooms; remove and chop stems. Set aside. Saute‚ bacon in skillet. Remove with slotted spoon and set aside. In bacon fat saute‚ onion and green pepper and chopped mushrooms stems until tender but not brown; drain. Add salt and pepper. Soften cream cheese; add bacon and vegetables. Press firmly into mushroom caps mounding slightly. Place bread crumbs in small bowl. Turn filled mushroom caps upside down in crumbs to coat tops. May be refrigerated or frozen at this point; thaw before baking. Place in 9 x 12-inch baking dish. Add hot water and bake uncovered 15 to 20 minutes at 325 degrees.
|
mushroom bacon onion green peppers salt pepper cream cheese hot water
|
10,464 |
Greek Rice & Feta Salad
|
Add the oregano veg and 3/4 of the feta to rice and toss. Combine the dressing and yogurt and toss with rice mixture. Cover and chill 2 hours. Sprinkle with remaining feta.
|
white rice oregano tomatoes green pepper English cucumber green onion black olives feta cheese plain yogurt
|
312,251 |
Pomegranate-Acai Berry Smoothie
|
Put ice berries and frozen yogurt in blender. Pulse the blender a couple of times to break down the berries and frozen yogurt a little. This will make it easier to blend completely later. Pour in all other ingredients. Blend until smooth. making sure all ice is broken down. Pour into a glass add a straw( very important!:) ) and serve!
|
frozen mixed berries powdered soy protein concentrate
|
213,827 |
North Pole Strawberry Smoothie
|
Place strawberries and water in blender. Cover and blend on medium-high speed until slushy. Blend on medium speed until smooth. Transfer to 2-cup container. Wash and dry blender. Place frozen yogurt and reduced-fat yogurt in blender. Cover and blend on medium speed on medium speed until smooth. Place crushed candy on small plate. Pipe decorating gel around rim of 2 12oz. glasses. Dip rims into crushed candy. Carefully pour yogurt mixture and strawberries at the same time into glasses creating a half-and-half design. Serve with large drinking straws if desired.
|
frozen sweetened strawberries water low-fat vanilla yogurt
|
234,687 |
Snappy Appy's- Fast Appetizers from Pantry Staples
|
Place crackers on a pretty plate or tray. Mince herbs and add to cheese in a small bowl. If using regular cream cheese you can microwave for about 30 seconds to soften. Mix to combine and spread on crackers or simply place the bowl in the middle of the plate add a cheese spreader or a nice knife and allow your guests to spread their own. NOTES: Some onion or garlic powder is nice added to the spread especially if your crackers are plain. Flavored cream cheese or goat cheese can be used. The addition of the herbs can be reduced if you like or left out all together. Fresh herbs always makes any dish extra special though! I like to add a sprinkle of the herbs on top to garnish! Pretty and FAST!
|
cream cheese spread fresh herbs dried herbs
|
55,755 |
Golfer's Chicken
|
Combine the dry soup mix dressing and jam; mix well until there are no lumps. Wash the chicken pat dry. slightly overlap in glass dish. Spoon and spread 1 tablespoon or more of the sauce over each piece. Bake/slow cook at 225°F for 4 to 5 hours or it can be done for 1 hour at 350°F.
|
aracter(0
|
442,985 |
Crushed Candy Cane Cookies!!
|
Directions:Prep Time: 10 mins. Total Time: 23 mins. 1 Preheat oven to 350. 2 Beat together the butter shortening white sugar and brown sugar. 3 Beat in the eggs and vanilla extract. 4 Combine the baking soda salt and flour in a small bowl. Gradually beat this mixture into the creamed mixture. 5 Beat well. 6 Stir in the crushed candy canes. 7 Drop onto lightly greased cookie sheets by tsps; keeping 2\" apart. 8 Bake at 350 for 11-13 minutes or until lightly golden brown around edges.
|
unsalted butter shortening white sugar light brown sugar eggs vanilla baking soda salt flour
|
166,085 |
Creole Dump Chicken
|
For immediate cooking: Preheat oven to 350°F Place all ingredients into a large baking dish turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces or 20-30 minutes for chicken breasts). For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer. To thaw and cook: Thaw completely. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces or 20-30 minutes for chicken breasts).
|
olive oil onion bell pepper garlic clove diced tomatoes with juice Worcestershire sauce red wine vinegar dried basil salt pepper Tabasco sauce chicken pieces
|
244,300 |
Frosted Rhubarb Cookies (Vegan)
|
FOR THE COOKIE: Preheat oven to 350'F. Cream the shortening brown sugar and egg substitutes together. In a separate bowl sift the flour baking soda and salt. Add the flour mixture to the creamed mixture. Stir in the rhubarb and coconut. Drop by tablespoonful onto a baking sheet that has been covered with unbleached parchment paper. You might need two as this is a big recipe. Bake 12-15 minutes for each batch made. Cool the cookies. FOR THE FROSTING: Beat the cream cheese margarine and vanilla together well using a hand/stand mixer. Gradually beat in sugar until smooth. Spread over cooled cookies. Bon Appetit!
|
shortening brown sugar Ener-G Egg Substitute water baking soda salt rhubarb coconut vegan cream cheese soy margarine vanilla extract powdered sugar
|
319,412 |
Raspberry Iced Tea
|
Fill Coffee maker with water to 12 cups. Put all 5 tea bags in bottom of pot. Brew the water. Shut warming plate off and allow pot to steep 5 minutes with teas bags in it. Remove tea bags. Pour into 2 quart sized pitcher. Add enough water to fill to 2 quarts. Add 1 tub of Crystal Light to pitcher and stir. Refrigerate until cold or serve over ice when ready to enjoy. If you like to garnish add fresh raspberries to each glass and maye a thin slice of lemon.
|
ea bags
|
135,180 |
Italian Shrimp
|
Heat the butter in a large skillet. Stir in the Worcestershire sauce olive oil rosemary garlic black pepper thyme cayenne pepper salt and celery salt. Simmer for 8 to 10 minutes stirring occasionally. Do not boil. Remove from heat and let stand until cool. Add the shrimp to the marinade and toss to coat. Spoon into a 4 QT baking dish. Marinate covered in the refrigerator for 4 to 10 hours stirring occasionally. Bring the shrimp to room temperature and bake at 400*F for 15 to 18 minutes or until the shrimp turns pink. Serve with wooden picks.
|
butter Worcestershire sauce olive oil rosemary garlic black pepper thyme cayenne pepper salt medium shrimp
|
275,707 |
Rhubarb Slush
|
Combine the rhubarb water and sugar in a saucepan. Bring to a boil then reduce the heat. Cover and simmer for 5 minutes or until the rhubarb is tender. Cool for 30 minutes. Puree mixture in a food processor or blender half at a time. Stir in the apple juice and lemonade. Pour into a freezer container cover and freeze until firm. Let stand at room temperature for 45 minutes before serving. For individual servings scoop 1/3 cup into a glass and fill with soda. To serve a group place all of the mixture in a large pitcher or punch bowl add soda and stir. Add gin or vodka if desired. Serve immediately.
|
fresh rhubarb frozen rhubarb water sugar vodka
|
506,278 |
Basic Fish Tacos
|
Place the fish in a baking dish and squeeze a lime half over it. Add the garlic cumin chili powder and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile make the slaw and warm the tortillas. Combine the cabbage onion and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil season with salt and pepper and toss to combine. Taste and add more salt and pepper if necessary; set aside. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time flipping to warm both sides about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom about 3 minutes. Flip and grill the other side until white and opaque about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco break up some of the cooked fish place it in a warm tortilla and top it with slaw and any optional garnishes.
|
mahi mahi limes garlic clove ground cumin chili powder kosher salt fresh ground black pepper cabbage cabbage red onion fresh cilantro corn tortilla avocado salsa sour cream
|
169,221 |
Hungarian Paprika Pork Chops
|
Romove all visible fat from the chops. Combine the paprika salt pepper ginger garlic powder and mustard. Rub onto all sides of each chop. Coat the grill (if Foreman) with cooking spray. Preheat the grill for 5 minutes. Grill the chops for 5-6 minutes.
|
paprika salt black pepper ground ginger garlic powder dry mustard
|
23,076 |
Greek Pasta Salad
|
Place pasta in large bowl. Add crumbled feta chopped onion and tomatoes and olives. Stir together. Generously pour dressing over pasta salad mixture. Stir until well coated. Enjoy.
|
cooked pasta feta onion roma tomatoes black olives
|
411,268 |
Scrumptious Cinnamon Chocolate Chip Cookies
|
1.) Preheat oven to 350 degress. 2.) Beat butter and sugar in a mixer until creamy. 3.) Add the eggs. 4.) Add the baking soda baking powder salt vanilla cinnamon and peanut butter. Beat on low for about 15 seconds. Add flour gradually. Mix until dough forms. 5.) Stir in the chocolate chips. 6.) Drop by rounded teaspoonfulls onto a baking sheet. 7.) Bake for 11 minutes or until golden brown around the edges. 8.) Enjoy! =).
|
butter sugar eggs baking powder baking soda salt vanilla cinnamon peanut butter flour chocolate chips
|
324,232 |
Slow Cooker Hot Chocolate
|
Combine skim milk powder water. and cocoa. Stir until smooth in crock pot. Cook on low for 3 - 4 hours. Spoon into mugs. Serve using additional ingredients.
|
skim milk powder cocoa powder water chocolate
|
312,730 |
Broth of Steaming Scallops, Prawns and Clams With Noodles, Black
|
Rinse the soaked black beans. Cover with water bring to a boil and simmer until tender. Bring the stock to the boil and simmer with the ginger. Steam the seafood in a steamer over simmering stock (if you don't have a steamer place the seafood into a foil envelope add a swig of water or white wine and bake in the oven at its highest temperature for 5 to 10 minutes or until the clams open up). While your seafood is steaming cook the noodles in boiling salted water until tender and drain. Divide the noodles between 4 deep broth bowls and scatter with the seafood beans herbs and chili. Check the seasoning of the broth and serve it from a teapot at the table. Finish with a squeeze of lime juice.
|
dried black beans gingerroot scallops tiger shrimp clam fresh parsley basil fresh coriander red chilies limes juice of
|
299,069 |
Cheesy Potatoes (Slow Cooker)
|
Toss the potatoes and cheese; place in a 5-qt. slow cooker. Combine soup onion 4 tablespoons butter salt and pepper; pour over potato mixture. Cover and cook on low for 8-10 hours or until potatoes are tender. Stir in sour cream. Toss stuffing cubes and remaining butter; sprinkle over potatoes.
|
potatoes cheddar cheese onions butter salt pepper sour cream herb-seasoned stuffing cubes
|
230,284 |
Cauliflower Cheese
|
Break the cauliflower into florets. In a large pot boil the cauliflower in salted water when tender drain and set aside. Melt the butter in a pan. Add the mustard flour stock cube and half of the milk. Stir till the flour thickens the milk if the sauce is too thick add milk till the correct consistency is achieved. Add the cheese and cook till it has melted in the sauce. Place the cauliflower in an oven proof dish cover with sauce. Decorate with the tomato and bake in the oven till it is heated through. Serve with potato and tomato pie it's wonderful.
|
cauliflower salt butter prepared mustard flour milk cheese tomatoes
|
394,161 |
Ww Classic Shepherd's Pie
|
Preheat oven to 400. Place potatoes in large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat and bring to a boil; reduce heat to medium & simmer 10 minutes until fork tender. Drain potatoes transfer to large bowl & add sour cream and margarine; mash until smooth season with salt for taste. Meanwhile heat oil in a large skillet over medium-high heat. Add onion carrot & celery; cook until soft. Add meat and cook until browned. Add flour rosemary thyme salt & pepper. Stir to coat. Add broth and bring to a simmer simmer until mixture thickens. Transfer turkey mixture to a 9 inch deep dish pie plate. Spread mashed potatoes over top and using a back of a spoon make decorative swirls over the top. Bake until potatoes are golden about 30 minute Enjoy!
|
potatoes fat free sour cream reduced-calorie margarine table salt olive oil onion carrots celery ribs turkey all-purpose flour rosemary dried thyme chicken broth
|
376,987 |
Sweet Corn Sauce or Salsa Alla Crema Di Granturco
|
Cream the cut corn kernals in a blender or food processor. Heat the olive oil in a large deep skillet. Add the peppers onion and garlic. Saute' lightly over low heat until the vegetables are slightly tender. Add the creamed corn oregano and basil then cover and simmer for about 20 minutes. Stir in the half and half. Season with salt and pepper to taste. Continue to simmer over very low heat for 5 minutes. Check often. (Be sure NOTto boil or else the cream will coagulate.).
|
fresh corn olive oil green bell pepper red bell pepper onion garlic cloves oregano basil half-and-half salt pepper
|
405,007 |
Orecchiette With Veal, Capers and White Wine
|
In a large deep skillet heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat stirring frequently until softened about 5 minutes. Add the veal season with salt and pepper and raise the heat to high. Cook stirring occasionally until the veal is no longer pink and any liquid has evaporated about 8 minutes. Add the white wine to the skillet and boil over high heat until nearly evaporated about 5 minutes. Add the chicken stock thyme rosemary and capers and simmer over moderate heat until the liquid is reduced by half about 10 minutes. Meanwhile cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese chopped parsley and butter. Cook over moderate heat stirring frequently until the sauce is thick and creamy 1 to 2 minutes. Transfer to bowls and serve right away. MAKE AHEAD:. *The veal sauce can be covered and refrigerated overnight. Rewarm the veal sauce before serving.
|
extra virgin olive oil onion garlic clove salt fresh ground pepper dry white wine thyme rosemary small capers parmigiano-reggiano cheese flat leaf parsley unsalted butter
|
519,811 |
Cheesy Garlic Bread
|
Halve 1 loaf French bread lengthwise and place cut-side up on a sheet of foil. Spread with the cheese mixture and form a packet. Grill over medium-high heat 10 minutes. Enjoy.
|
utter
|
429,651 |
Carrot Casserole
|
Start by sauteing the crushed frosted flakes in 2 tbls butter. Remove from pan and set aside. sautéing the chopped onions in 2 tbls butter. Add flour Milk and Salt & Pepper. Heat until it reaches the consistency you desire Add carrots and stir. Pour into a 9x13 pan. Place frosted flakes on top Cook at 350 for 20 minutes.
|
carrots butter onion flour milk
|
157,623 |
Royal Baking Powder
|
Mix three ingredients together thoroughly. Use 1 teaspoon of this mixture for each teaspoon of Royal or single-acting baking powder called for in a recipe. Do NOT use this mixture in recipes calling for double-acting baking powder. Store leftover mixture in a covered container.
|
cream of tartar baking soda cornstarch
|
315,480 |
Spicy Tequila Lime Tomato Soup
|
In a large soup pot saute garlic onion and celery in olive oil until softened. Add green pepper and jalapeno and soften slightly. Add tequila and reduce slightly - about 3-4 minutes. Add tomatoes stock and juice from lime. Bring to a boil and simmer for at least 20 mins (up to 1.5 hours). Add cilantro just before serving.
|
fire-roasted tomatoes crushed tomatoes lime extra virgin olive oil green bell pepper onion celery ribs garlic cloves cilantro
|
122,405 |
Tapas Fried Dough Balls With Fiery Salsa
|
Sift flour into a bowl. Stir in yeast and salt and make a well in the centre. Add parsley garlic olive oil and enough warm water to make a firm dough. Turn out on lightly floured surface; knead about 10 minutes or until dough is smooth and elastic. Rub dough with a little of the oil place into a clean bowl cover with cling film and allow to sit 1 hour or until doubled. Meanwhile to make the salsa combine chilies onion garlic and ginger in a food processor and blitz until finely chopped. Add tomatoes and olive oil process until smooth. Sieve the mixture into a saucepan.Add sugar salt and pepper to your taste preference and allow to gently simmer 15 minutes. DO NOT BRING SALSA TO THE BOIL. Roll the dough into approximately 40 balls. Shallow fry in hot oil 4-5 minutes each until golden and crisp. Drain on kitchen roll and serve immediately with a bowl of fiery salsa.
|
white flour dried yeast salt fresh parsley garlic cloves olive oil hot red chili peppers onion garlic cloves gingerroot tomatoes olive oil sugar
|
495,574 |
Mushroom and Walnut Salad
|
In a bowl combine mushrooms walnuts sour cream green onions lemon juice salt and pepper; cover and refrigerate until serving. To serve arrange lettuce leaves to form a nest in 4 serving bowls; spoon mushroom salad into lettuce and serve.
|
walnut pieces sour cream green onion fresh lemon juice salt fresh ground black pepper boston lettuce leaves
|
444,968 |
Mulled Crimson Pears
|
Drain pears and place in a single layer in skillet. Add vermouth. Heat to boiling over medium heat; simmer basting occasionally until evenly tinted about 10 minutes. Remove from heat; boil vermouth until reduced by half to concentrate the flavor. Pour over pears and garnish with mint sprigs.
|
vermouth mint sprig
|
368,589 |
Pepperoni Pizza Casserole
|
Cook pasta according to package directions and drain. Pour into large mixing bowl. Finely chop half of the pepperoni. Brown hamburger meat and pepperoni along with onion powder and minced garlic. Drain. Mix pasta pizza sauce and meat in bowl. Stir in half of the cheese. Pour in lightly greased casserole dish. Sprinkle remaining half of cheese over top. Place remaining pepperoni slices on top. Sprinkle with parsley. Bake in 350 degree oven until cheese bubbles.
|
pasta ground beef mozzarella cheese dried parsley onion powder garlic
|
212,943 |
Chocolate Orange Blossom Delicacies
|
Preheat oven to 350°F Grease 13 x 9-inch baking pan. Combine flour sugar and walnuts in large bowl. Cut in butter and egg with pastry blender or two knives until mixture is crumbly. Reserve 1 1/2 cups of the crumb mixture. Press remaining crumb mixture into prepared pan. Spread marmalade evenly over crumb mixture in pan leaving 1/2-inch border. Sprinkle white morsels and semi-sweet morsels evenly over the marmalade. Sprinkle reserved crumb mixture evenly over the chips. Bake for 45 to 50 minutes or until top is light brown. Cool completely in pan on wire rack. Cut into bars.
|
all-purpose flour granulated sugar walnuts butter egg orange marmalade white chocolate chips
|
19,251 |
Corn Chowder
|
Fry bacon in a Dutch oven until crisp; remove bacon reserving 2 tablespoons drippings. Crumble bacon and set aside. Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender. Stir in milk corn salt and pepper to taste; continue to cook stirring frequently until heated through. Sprinkle with crumbled bacon to serve.
|
bacon onion potatoes water milk whole kernel corn salt ground black pepper
|
198,005 |
Cheesy Chicken Roll Ups
|
Boil chicken until fully cooked. Let cool; cut into small pieces. Mix 1/2 cheese and chicken pieces together. Unroll crescent rolls (1 package at a time keep refrigerated until then or they get sticky). Roll up chicken and cheese in side rolls. Simmer 1 can cream of chicken soup 1 cup of milk and 1 cup of cheese until cheese is melted. Pour soup mixture in pan to coat and place roll ups on top. Pour additional soup mixture on top of rolls. Bake at 375°F for 45-60 minutes depending on number of roll ups. Make additional soup mixture to top rolls ups.
|
skim milk low-fat milk 2% cheddar cheese chicken breasts
|
194,430 |
Meatballs in Beer Sauce
|
Preheat oven to 350 degrees F. Soak bread cubes in 1/2 cup beer. Combine ground beef cheese salt pepper and beer soaked bread. Mix well and form cocktail size meatballs (about 32 1\" balls). Arrange in a single layer in a cookie sheet and bake for 15 minutes. Meanwhile saute onions in margarine until tender. Stir in sugar vinegar beef stock and remaining beer. Thicken with flour if so desired. Simmer over low heat for 10 minutes. When meatballs are done drain on paper towels and then add to the sauce and simmer for 20 minutes longer. Serve with toothpicks.
|
beer lean ground beef mozzarella cheese salt pepper margarine onion brown sugar vinegar flour
|
112,108 |
Swedish Rye Cookies
|
Cream together butter and sugar until light and fluffy. Stir in rye flour all-purpose flour baking powder and salt. Mix well and add enough water to moisten the dough. Roll out onto a floured board the thinner the dough the crispier the cookies will be. Cut into 2 1/2 inch rounds using cutter or floured glass. Bake on ungreased cookie sheet at 375°F or until slightly brown.
|
butter white sugar all-purpose flour baking powder salt water
|
107,533 |
Blazing Venison (or Beef) Steaks
|
In a small skillet heat oil and cook the habeneros until softened. Add worcestershire sauce garlic and salt heating until sizzling. Remove from heat and add wine dry mustard and cinnamon stirring until blended. Place the steaks and portabella mushroom in a ziplock bag or large baking dish. Pour the marinade over the meat and mushrooms and refrigerate at least 1 hour or overnight. Preheat grill to medium high heat. Remove meat and mushrooms from marinade. Discard marinade. Grill portabellas 15 minutes. Grill the venision steaks 6-7 minutes turning once until done to your liking (medium rare is best for venison).
|
venison steak portabella mushrooms canola oil habanero peppers Worcestershire sauce garlic salt red wine dry mustard ground cinnamon
|
433,109 |
Potluck Macaroni Salad
|
Prepare macaroni as package directions. Rinse with cold water and drain. In a large bowl combine mayonnaise cider vinegar sugar mustard salt and pepper. Stir in onion celery bell pepper carrot ham and macaroni. Refrigerate at least 2 hours before serving.
|
elbow macaroni mayonnaise cider vinegar granulated sugar yellow mustard salt pepper green onion celery green bell pepper carrot ham
|
343,288 |
Aunt Nell's Ginger Cookies
|
Thoroughly beat together Crisco sugar egg and molasses. Mix together remaining ingredients and then blend into the first mixture. Chill dough for 3 hours or overnight. Shape dough into small balls. Roll each ball in sugar. Using a glass covered with a wet towel flatten each ball then sprinkle a little sugar on top. Bake at 375 degrees for 10 to 11 minutes.
|
sugar egg molasses baking soda salt ground cloves ginger cinnamon
|
251,424 |
Chili Bean and Corn Soup
|
Heat oil in a large soup pot over medium heat. Add potatoes and onion. Saute about 5 minutes. Add chili powder. Cook stirring frequently 1 minute. Stir in beans corn broth and Tabasco. Heat to boiling. Reduce hat to low; cover and simmer 15 to 20 minutss stirring occasionally until potatoes are tender. Add salt to taste.
|
potatoes onion chili powder red kidney beans corn beef broth chicken broth Tabasco sauce salt
|
529,237 |
Tuscan Navy Bean and Tomato Soup With Kale
|
Heat olive oil in a large pot over medium-high heat. Add onion and garlic stirring occasionally. Add ground pork and stir to break up pork. Cook until pork is half done (3-5 mins). Add broth beans tomatoes nutmeg salt and pepper. Stir to combine. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat add kale and stir. Let sit a few minutes then serve!
|
olive oil onion garlic cloves ground pork chicken broth diced tomatoes navy beans nutmeg salt pepper fresh kale
|
299,064 |
Healthy Banana-Pineapple Muffins
|
Whisk first 4 ingredients until well blended. Stir in 5 dry ingredients just until moistened. Batter will be thick. Add bananas pineapple and nuts. Prepare muffin tin with non-stick cooking spray and flour or use paper liners. Spoon batter into muffin cups until they are full or slightly more. Bake at 350 degrees for 30 minutes or until toothpick inserted in center of muffin comes out clean.
|
canola oil sugar vanilla extract flour salt baking soda baking powder cinnamon bananas lemon juice crushed pineapple walnuts
|
46,744 |
Pumpkin Bread Pudding with Cinnamon Sauce
|
Combine eggs pumpkin whipping cream half and half brown sugar cinnamon vanilla and salt in a big bowl. Add the cubed bread; stir to coat bread cubes. Cover and chill for 30 minutes. Pour mixture into a buttered 2-quart baking dish. Bake at 350 degrees for 55-60 minutes or until tests done. Meanwhile beat 4 egg yolks in a small bowl; set aside. In a saucepan add 1 1/2 cup milk 1/2 cup whipping cream 1/3 cup sugar and 1/2 teaspoon cornstarch. Over medium heat cook and stir until mixture is slightly thickened and bubbly. Remove from heat. Stir 1 cup of hot mixture into the egg yolks. Return all of the mixture to the saucepan. Cook and stir until thickened and bubbly. Reduce heat; cook and stir for 2 more minutes. Pour the hot mixture into a bowl immediately. Stir in 1 tablespoon butter 1/2 teaspoon cinnamon and 1/2 teaspoon vanilla. Serve bread pudding warm with warm Cinnamon Sauce.
|
eggs pumpkin half-and-half brown sugar ground cinnamon vanilla extract salt milk sugar cornstarch butter ground cinnamon vanilla extract
|
187,770 |
Green Enchilada Casserole
|
Brown meat and drain. Break tortillas in small pieces. Layer tortillas meat cheese and onion until all are used in a lightly greased 13 x 9 baking pan. Mix remaining ingredients and pour over layers. Top with grated cheese. Bake at 350 degrees for 30 minutes.
|
ground chicken ground pork onion corn tortillas garlic powder green chilies cheese water evaporated milk
|
27,505 |
5-Ingredient Chicken Salad
|
Combine everything. Chill for a hour. Wonderful on toast or on crackers or use to stuff a tomato.
|
chicken breasts celery poultry seasoning mayonnaise
|
194,548 |
Apple Stuffed Acorn Squash
|
Cut the squash in half; discard seeds. Place the squash cut side down in a microwave safe dish; add 1/2 inch of water. Microwave on high uncovered for 10 to 12 minutes or until tender; drain. While the squash is cooking melt the butter in a non-stick skillet and add the diced apple. Cook stirring frequently for 2 to 3 minutes add the orange juice apple pie spice cranberries and chopped pecans. Continue to cook for 1 to 2 minutes or until the orange juice has evaporated stir in orange zest. Divide the mixture between the squash halves drizzle with maple syrup and place under broiler for a few minutes to brown lightly. Let stand for 5 minutes before serving. Hint: For easier cutting of the squash place in microwave and microwave on high for 1 minute or until slightly warm.
|
acorn squash butter fuji apple dried cranberries apple pie spice pecans orange zest maple syrup
|
230,763 |
Paprika Chicken
|
Preheat oven to 400°F Spray baking dish (large enough to hold chicken in a single layer) with non-stick vegetable spray. Arrange chicken in pan skin side down. Mix remaining ingredients in a small bowl. Sprinkle half of the mixture evenly over the chicken. Bake uncovered for 35 minutes. Turn chicken and sprinkle with remaining spice mixture. Bake 10-15 minutes longer or until pieces are done.
|
chicken pieces sweet paprika salt sugar black pepper
|
536,050 |
House Special Organic Cinnamon Raisin Bread
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1) Place the milk and the egg in a measuring cup and add water and tepid to fill up the cup. 2) Combine the mixture will all the other dough ingredients in the bowl of a stand mixture. Mix for 3 minutes in the lowest setting then for 5 minutes on the highest setting. This will make the dough sticky and soft. 3) Transfer the dough to a bowl coated with cooking spray or oil and cover it with a plastic wrap or a clean cloth. Place it in a warm spot and allow it to rise until it doubles in size – usually about 1 ½ hours. 4) As the dough is resting make the cinnamon swirl mixture. In a small bowl mix cinnamon organic sugar organic brown sugar and butter. 5) Soak the raisins in hot water until plump – usually about 20 minutes. Drain and pat dry. 6) Uncover the bowl of dough and add the raisins. Knead them together for about 5 minutes and make sure the raisins are well incorporated into the dough. 7) Place the dough on a floured surface and roll it out into a rectangle about 10\" x 12\". 8) Brush each side of the rectangular dough with the cinnamon-honey-butter mixture. Remain about 1 teaspoon of the mixture for brushing the surface of the rolled dough. 9) Starting from the short side roll the dough snugly pinching the sides to retain the mixture. 10) Place the dough in a plan cover it with a plastic wrap or clean cloth and place it in a warm spot. A sunny window sill or the top of a refrigerator often work well. 11) Once again allow the dough to rest for about 30 minutes until it rises to its double size. 12) Preheat the oven to 350 degrees. 13) Once the bread has risen brush the surface with the reserved cinnamon-honey-butter mixture. You may sprinkle desired cinnamon if you desire. 14) Bake the bread at the center of the preheated oven for 35 minutes until it is lightly golden.
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unsalted butter warm water whole wheat flour active dry yeast sea salt raisins milk egg brown sugar sugar cinnamon butter
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