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133,391 |
Mini Pizzas
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Spread about 2 tbsp pasta sauce on each bread slice.Top with cheese.Place on microwave safe plate. Microwave on High 1 minute or until cheese is melted.
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ozzarella cheese
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73,618 |
Healthy Breakfast Burritos
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In a non-stick pan sauté the red pepper and onion until they turn light brown. Add the tofu and turmeric (the spice will give the tofu a yellow color). Break up the tofu cubes by crushing with a fork and cook for about 40 seconds or until there is no moisture remaining. Add salt and pepper to taste. Cook the black beans according to the directions and spoon a portion onto each plate. Arrange the tortillas on your work surface. Into each spoon 1/4 of the onion red pepper and tofu mixture. Fold the tortilla sides over the filling and roll them up. Cut each burrito in half and place two halves on each plate. Spoon 1/4 of the diced tomato salsa and grated cheddar cheese over each burrito and top with 1 tablespoon of fat-free sour cream. If desired serve with one link of turkey sausage per burrito.
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red onions soft tofu turmeric black beans 8-inch flour tortillas fat-free cheddar cheese tomatoes salsa nonfat sour cream
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123,362 |
Cod With Garlic
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Fillets should be cut to make 8 servings. Place the fish fillets on a rack in a broiler pan. In a small pan cook and stir the garlic in the margarine and oil until golden brown (DO NOT overcook). Remove garlic and set aside. Drizzle the margarine mixture and lemon juice over the fillets then sprinkle with the salt. Set oven control to broil. Broil the fish with the tops of the fillets about 3-inches from the heat until the fillets flake easily with a fork about 10 to 12 minutes. Sprinkle with the reserved garlic and cilantro. Serve with lemon wedges if desired.
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cod fish fillets garlic cloves margarine butter lemon juice salt cilantro
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149,002 |
Cheesy Ranch Pasta
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Boil your pasta. Drain. while still hot mix in all ingrediants. Sprinkle parmesian cheese on top. And serve.
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pasta cheese croutons bacon bits parmesan cheese
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300,819 |
Crock Pot Pork & Bean Stew
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Brown pork in oil. Put slow cooker liner in crock pot. Put pork and vegetables in crock pot. In medium sized bowl put diced tomatoes wine tapioca salt brown sugar basil garlic and pepper; and pour over pork/veggie mixture. Cover and cook on low for 6-7 hours.
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boneless pork potatoes carrots onions celery green bell pepper frozen lima beans diced tomatoes dry white wine quick-cooking tapioca salt brown sugar basil garlic pepper
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128,939 |
Mexican Breakfast Burritos
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Boil the potatoes in a large pot of salted water. When done drain and set aside. Scramble the eggs with the milk to make them fluffy. Place in a bowl. In the same pan used for the eggs fry the pork sausage. Drain the fat. Set the pork aside. In the same pan fry the chorizo. Drain the fat. Add to the cooked pork sausage. Together saute the bell pepper the onion and the jalapeno until the onions are transparent. Blend in the sausage mix. Take off the heat. Heat tortillas in covered container in microwave for about 10 seconds. Heat long enough to just make them more pliable. To each tortilla add small amounts of egg potato sausage mixture and cheese. Fold like an envelope. Wrap individually in a square of tinfoil. If eating right away re-heat in a 350 degree oven for a few minutes. If not eating promtly freeze for later. Re-heat before eating. Serve with sour cream hot sauce and salsa.
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flour tortillas eggs milk potatoes pork sausage green pepper onion cheddar cheese sour cream salsa
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430,414 |
Cajun Smoked Beer Can Chicken
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Directions: 1. Whisk all injection ingredients together. 2. Using a kitchen syringe inject the liquid into various spots on the chicken. Try to be even as possible injecting about 1/2 of the mixture into the breasts and the other 1/2 throughout the rest of the chicken. 3. Rub the chicken down with olive oil and apply an even layer of Tony's Cajun Seasoning to the bird. 4. Drink half of the beer widen the opening at the top of the can then put the garlic and onion in the can. 5. Place the bird on the can. It should sit up by itself. You may have to prop the legs forward to make it sit up. 6. Preheat your smoker to about 250 F degrees. I use hickory for chicken; charcoal works well too. 7. Mix the mop ingredients in the spray bottle and shake before each use. 8. Put the chicken on the smoker and spray the chicken with the mop about every 30 minutes to keep it moist. 8. Smoke the chicken for 3-4 hours or until the internal temperature of the thickest meat reaches 175 F Degrees.
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whole chicken garlic cloves onions beer butter garlic powder vinegar olive oil chicken apple cider olive oil
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450,227 |
Prawns Wrapped in Proscuitto
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Peel and devein the prawns. slice proscuitto lengthways through centre. wrap each prawn in a slice of proscuitto and secure with a toothpick from one end to the other. place in non metallic baking dish and drizzle with olive oil. sprinkle generously with black pepper and drizzle with lemon juice and leave to marinate for at least 1 hour. cook on hot grill 2-3 minutes each side until prawn is cooked and proscuitto starts to crisp. serve immediately.
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prosciutto lemon olive oil cracked black pepper
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100,403 |
Swiss Steak With Mushrooms, Onions, & Gravy
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Cut meat into 6-8 large sized pieces (meat will shrink). Mix the flour salt and pepper in a medium sized dish. In a 12 inch skillet heat the vegetable oil until medium hot over medium high heat. Dredge meat in the flour mixture well on both sides. Brown the meat in the oil well on both sides. There should be enough room in the skillet to brown all the meat at once. Turn the heat down to medium low. Pour the mushrooms and liquid over the meat. Top the mushrooms with the sliced onions. Cover and simmer 1 to 1 1/2 hours until the meat is tender. NOTE**** add water 1/2 cup at a time about every 15 minutes to keep the meat cooking with moist heat. When meat is tender turn off heat and remove meat from pan. Add 3-3 1/2 cups of cold water to the remaining flour which wasn't using with dredging. Stir well to remove lumps. Slowly add to the drippings in the pan. Stir constantly over medium heat until thickened. If gravy is too thick add more water-- if too thin add more flour mixed with cold water. Taste and add more salt pepper/and or beef flavoring as desired. Turn heat down to low and gently slide the meat back into the gravy. Heat until the meat is hot again and serve. Great with mashed potatoes or steamed rice. OPTIONAL Hint: I often add a couple teaspoons of Kitchen Bouquet to the finished gravy to give it more color. I decided I should add a note about this in case others would like this helpful hint.
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mushrooms onion water flour salt black pepper
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83,239 |
Warm Citrus Fruit with Brown Sugar
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In a medium bowl combine fruit. Transfer to four individual broiler-safe au gratin dishes or a 1-quart broiler-safe au gratin dish or casserole. In a small bowl stir together brown sugar and butter until well mixed; sprinkle on fruit. Broil about 4 inches from the heat for 5 to 6 minutes until sugar is bubbly.
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red grapefruits grapefruit sections oranges fresh pineapple chunks pineapple chunks brown sugar butter
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519,809 |
Pumpkin Bars With Cream Cheese Frosting
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Heat oven to 350. Grease 15x10x1 inch baking pan. Lightly spoon flour into measuring cup and level off. In large bowl combine all bar ingredients except nuts and raisins and beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour into greased pan. Bake at 350 for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. In small bowl combine all frosting ingredients. Beat until smooth. Spread over cooled bars. Cut into bars. Store in refrigerator.
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all-purpose flour unbleached flour sugar baking powder baking soda nutmeg salt clove pumpkin eggs raisins powdered sugar butter cream cheese milk vanilla
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209,554 |
Grandma Harlow's Hot Bran Muffins
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Measure all bran & milk into mixing bowl mix well let stand 2 minutes. Add egg & shortening beat well. Sift together flour sugar baking powder and salt. Add to All bran mixture stirring only until combined. Fill greased muffin cups 3/4 full. Bake at 400* for 25 minutes. Serve Hot.
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milk egg shortening flour sugar baking powder salt
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252,241 |
Patriot Shooter
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Pour grenadine into a shot glass. Slowly pour in blue Curacao to create a blue layer. Then slowly add vodka to create clear top layer. Serve.
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vodka blue curacao
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4,560 |
Seven Layer Bars
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Melt butter in a 13 x 9-inch pan. Sprinkle graham cracker crumbs evenly over the melted butter and press down. Sprinkle the coconut on next chocolate and butterscotch pieces and nuts. Then drizzle condensed milk over all. Press lightly. Bake for 30 minutes at 350°. [Editor's note: added temp 12/16/2001]. Cool in pan on wire rack. Cut into bars.
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butter graham cracker crumbs coconut sweetened condensed milk
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130,751 |
Meatball Soup (Sopa De Albondigas)
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Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place the toasted spices cloves and cinnamon in a spice or coffee grinder; process until finely ground. Combine 2 teaspoons of cinnamon mixture rice grated onion 1/2 teaspoon salt beef egg white and garlic in a large bowl; set remaining cinnamon mixture aside. Shape beef mixture into 24 (1-inch) meatballs. Heat pan over medium heat. Coat pan with cooking spray. Add cabbage chopped onion carrot and celery to pan; cook 8 minutes stirring frequently. Add remaining cinnamon mixture chili powder and chipotle; cook 1 minute stirring constantly. Stir in 1/4 teasoon salt broth and tomatoes bring to a boil. Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook uncovered over medium heat 20 minutes or until potato is tender.
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cumin seeds cloves cinnamon sticks long-grain white rice fresh onions salt garlic clove green cabbage onions carrot celery chili powder chipotle chiles in adobo fire-roasted tomatoes baking potatoes
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422,628 |
Aunt Millie's Fudge Icing
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Melt butter add cocoa and buttermilk. Bring to a boil. Remove from heat and add vanilla and powder sugar. Allow to cool then spread on cake. For those who purchase powder sugar in larger quantities 3 1/2cups = 1# powder sugar.
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margarine butter buttermilk powdered sugar vanilla
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19,072 |
The Only Way Fried Chicken
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Wash and pat the chicken dry. Beat eggs and water together. Put flour in paper bag. Salt and pepper the chicken. Dip chicken in egg. Shake the chicken in the bag with flour. Heat the shortning and butter until very hot but not smoking. Add chicken pieces. Keep your burner on med hot; keep frying and turning until chicken juices run clear. Drain on paper towels.
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frying chickens eggs water flour solid shortening butter
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193,142 |
Turkish Delight Rocky Road
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Grease and line a 20 x 30cm slice tin with baking paper. Melt both chocolates separately over low heat in double boilers. Pour ½ of the white chocolate in the base of the prepared pan. Sprinkle over the macadamia nuts and half the Turkish delight and marshmallows. Pour over the dark chocolate. Sprinkle over the coconut and remaining Turkish delight and marshmallows. Pour over the remaining white chocolate. Refrigerate for 4 hours or until set. Turn out and cut into small squares. TIP:. White chocolate can be difficult to work with. To ensure that water doesn't get into it while melting bring a pot of water to the boil. Place a heatproof bowl on top making sure the bottom of the bowl doesn't touch the water. Add the chocolate to the bowl and turn off the heat. The chocolate will take longer to melt this way but it helps avoid the chocolate \"seizing.\".
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white chocolate dark chocolate marshmallows flaked coconut
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442,349 |
Orange Curry Chicken from the House of Rice
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Sprinkle the chicken breasts with garlic powder & salt dust both sides with cornstarch; set aside. Combine broth cornstarch curry sugar salt soy sauce & zest together in a saucepan heat on medium high until sauce thickens. Heat 4 T. oil in wok cook chicken on high until light brown. Place chopped onion peppers and mushrooms in a casserole dish cover with thickened sacue then chicken and lastly arrange oranges wedges on top of chicken. Bake at 325 for 45 minute. Serve hot over noodles or rice.
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chicken breasts garlic powder salt cornstarch onion bell pepper mushroom chicken broth cornstarch curry powder sugar salt soy sauce orange zest orange
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528,768 |
CROCK POT CHICKEN TACO CHILI
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Please note: The (HOMEMADE TACO SEASONING) ingredients are for you to substitute the taco seasoning packet by mixing you own. Combine beans onion chili peppers corn tomato sauce diced tomato cumin chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Half hour before serving remove chicken and shred. Return chicken to slow cooker and stir inches. Top with fresh cilantro and your favorite toppings!
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onion black beans kidney beans tomato sauce frozen corn kernels tomatoes and green chilies green chili peppers cumin chili powder boneless skinless chicken breasts fresh cilantro cumin chili powder garlic powder onion powder dried oregano paprika kosher salt black pepper
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254,865 |
Garlicky Veggie Pâté
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Preheat oven to 350°F. Mix all the ingredients in a bowl. Put the mixture in a lightly oiled square baking pan. Bake for an hour. Let cool and serve.
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roasted sunflower seeds whole wheat flour nutritional yeast green onions garlic cloves potato margarine vegetable broth hot water
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513,923 |
Pasta Alfredo Grilled Chicken and Vegetables
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For the chicken: Clean remove fat and cut into thin slices. Sprinkle entire packet of Dry Italian Dressing mix over chicken. Add garlic powder and grated cheese and toss to coat. Grill over medium to high heat until golden. About 10-12 minutes per side. Cover with foil and let rest in warm oven while you continue. Simmer the vegetables in a large saucepan with 2 tablespoons of butter 1 tablespoon of sugar and a sprinkle of water. Cover and let cook about until tender. About 15 minutes. Cook pasta according to directions. While the pasta is cooking make the Alfredo sauce in a medium saucepan by melting the 2 Tablespoons of butter and whisking in the flour to make a roux. Then slowly add the cream grated cheese and garlic powder. Simmer over low heat stirring occasionally making sure to scrape the edges of the pan until sauce is thick and heated through. To serve: Slice chicken into strips. Strain pasta and toss with Alfredo sauce. Carefully combine chicken vegetables and pasta and serve family style on a large serving tray with a good rustic bread.
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boneless skinless chicken breasts pecorino romano cheese garlic powder butter sugar penne pasta butter flour pecorino romano cheese garlic powder
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153,693 |
Dakota Gold Rolls
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Prep time includes rising times. In large bowl blend 1 cup flour sugar salt and yeast. Add egg sweet potatoes shortening and milk. Beat with electric mixer for 3 minutes. Gradually stir in oats and remaining flour until a soft dough is formed. Add more flour if sticky. Turn dough onto floured surface. Knead dough until smooth about 10-12 minutes. Place in bowl coated with non-stick spray turning to grease top; cover and let rise until double about 1 hour. Divide dough into 30 portions and shape into rolls. (For larger rolls divide into 20 portions; dough can also be shaped into a loaf and placed in 4 x 8 inch pan.) Place on cookie sheets coated with non-stick spray. Let rise 1 hour or until double. Bake at 400 degrees for 12-15 minutes.
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bread flour sugar salt dry yeast egg sweet potato shortening milk rolled oats
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98,442 |
Chocolate Mint Deams
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In a large mixing bowl cream butter and confectioners' sugar. Beat in chocolate and mint extract. Gradually add flour. Stir in chocolate chips. [Doughwill be soft. ]. Drop by tablespoonfuls 2 inches apart on ungreased baking sheets. Bake at 375 for 6-8 minutes or until firm. Cool for 4 minutes before removing to wire racks to cool completely. Meawhile combine icing ingredients; spread over cooled cookies. Let set. In a microwave melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.
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butter confectioners' sugar all-purpose flour butter confectioners' sugar milk shortening
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34,718 |
Fava Beans with Tomato Garlic Sauce
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Heat oil in a large saucepan& over medium heat saute the onions& garlic until golden. Stir in remaining ingredients except the beans. Bring to a boil reduce heat and simmer 30 minutes (add a bit more water if it reduces too much- the sauce should have some liquid to it). Gently stir in the fava beans and let stand for a few minutes so the beans absorb some of the flavor from the sauce.
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fava beans olive oil onions garlic hot red pepper flakes tomato sauce hot water fresh parsley Hungarian paprika
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84,949 |
Fast Start Soup
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Fry up ground turkey and set aside. Combine all other ingredients in 2 large pots. You can substitute other vegetables of your choice other than corn dry beans or peas. Be careful not to overcook the garlic as it will turn bitter. Bring to boil. Reduce heat to med-low. Cover and simmer for 25 minutes until potatoes are tender. Add turkey to soup mixture. Remove bay leaf before serving. Da-Licious!
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low sodium beef broth chicken broth celery kale swiss chard garlic tomatoes tomato sauce water pearl barley sweet potatoes Worcestershire sauce bay leaf black pepper ground turkey ginger chili powder paprika marjoram cayenne
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519,115 |
Low Carb Vegetable Cheese Soup
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Steam broccoli until tender. Dice onion carrot and red bell pepper. Saute onion carrot and red bell pepper in butter until tender. If in block form shred cheese. Combine all ingredients into a high-sided mixing bowl. Use an immersion blender to mix until uniform consistency.
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broccoli butter red bell pepper carrot onion cream cheese vegetable broth colby-monterey jack cheese salt pepper
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12,542 |
Pakoras
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Combine flour and baking soda. Add cold water slowly. Stir until moistened. Add rest of ingredients but don't over-mix. Drop by tablespoonfuls into hot oil. Fry until both sides are golden brown. Caution: Don't put too much dough in at once or it will turn out gooey in the middle.
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gram flour baking soda cold water cayenne cumin powder turmeric onion potato cilantro salt saffron
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276,337 |
Super Easy Chinese Style Stir Fried Mushrooms
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Heat oil in a large skillet or stir-fry pan. Add ginger and garlic; cook stirring. constantly just until fragrant. Toss in sliced mushrooms and cook several minutes or until mushrooms soften and start to brown. Drizzle in the soy sauce and seasme oil stirring until most of liquid evaporates off. Remove from heat and garnish with sliced green onions and toasted sesame seeds.
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ginger garlic soy sauce green onion toasted sesame seeds
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429,777 |
Hannover Sauce
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Clean and trim the chicken liver and put it with the giblets in a small saucepan. Add the water and simmer for approximately 20 minutes. Remove the liver and puree it with the lemon juice anchovy fillet and cream. Reheat and season to taste with salt and pepper. Be careful not to oversalt as the anchovy will already have made it quite salty.
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chicken water lemon anchovy fillet heavy cream salt white pepper
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448,394 |
Margarita Mix Jelly
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Pour margarita mix into medium saucepan and sprinkle with gelatin. Let sit until gelatin dissolves. Add powdered pectin and heat to boiling stirring constantly. Stir in sugar and bring to a rolling boil for two minutes. Remove from heat and stir in liquid pectin lime juice and sea salt. Pour into hot sterilized jars and process in a boiling water bath for 15 minutes.
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gelatin sugar lime juice sea salt
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387,863 |
Gluten-Free Beer Batter for Fish and Seafood
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Sift all dry ingredients in a bowl. Make a well in the centre. In a seperate bowl mix the eggwhite and the beer together. Add the liquid mix into the flour and mix until smooth. You may need to add in a little more beer if the mixture is too thick. Allow this batter mixture to sit for one hour. Coat your fish or seafood in the batter and fry in hot oil until cooked through. Drain and serve.
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besan flour tapioca starch all-purpose flour cornstarch
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281,099 |
Easy Gourmet Swiss Mac N' Cheese
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Heat 8 cups water to boil for noodles. When water boils add noodles and cook about 1 minute less than package directs. Drain. Put oil and onion into saucepan. Stir to coat onion with oil. Add water cover and sweat the onions over medium-low heat until they wilt and become sweet. Stir occasionally. Do not allow onions to brown. Fry bacon in large deep pot over medium heat until golden. Spoon onto papter towels to drain. Set aside. Drain the bacon fat from the pot but do not wash. Add milk to bacon cooking pot and heat to simmer. Add cheese spread and whisk until cheese melts and mixture is smooth. Add mozzarella. Stir in figure 8 pattern (keeps it from balling up on the spoon) until cheese melts and mixture is smooth. Add onions to cheese mixture and stir gently. Add noodles and turn until well coated. Pour into serving dish. Top with bacon and serve.
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bacon onion water cheese spread milk mozzarella cheese
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176,563 |
Sour Cream Cookies
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Cream butter and sugar together. Add rest of ingredients; mix well. Chill overnight. At least 6-8 hours. Drop by spoonfuls on a greased baking sheet. Bake at 400°F for 8-10 minutes or until rim is lightly browned. Do not over bake. Cool and frost with you favorite buttercream frosting. Try chocolate lemon or orange buttercream for a variation.
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butter white sugar eggs sour cream flour baking soda baking powder salt vanilla
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135,841 |
Chipotled Pork Cutlets
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Melt butter in a skillet and fry steaks in it. Season with salt and pepper to taste . Cover and simmer for about 5 minutes. Meanwhile process the evaporated milk with the chipotle peppers and pour over the cutlets. Add the corn niblets mixing them inches Cover the skillet again and cook until cutlets are tender and flavors blend. Serve with warm corn or flour tortillas.
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butter evaporated milk chipotle chiles canned corn niblet
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432,125 |
Teresa's Black Beans and Corn
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Put everything in the same pot and bring to a boil. Turn down to simmer for 5 minutes or till heated through.
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corn black beans Rotel tomatoes & chilies cumin cayenne pepper garlic powder cilantro
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101,853 |
Cherry Bars
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To prepare crust: Preheat oven to 350F Combine powdered sugar and flour; cut in butter as if making a pie crust; pat crumbs into lightly greased 9x13\" baking dish; bake 20 minutes; remove from oven and cool about 15 minutes. To prepare topping: Beat eggs& sugar combining thoroughly; sift together flour baking powder and salt; Add to egg mixture; Drain cherries reserving juice; coarsely chop cherries and add to the batter with 2T juice; add vanilla and nuts. Spread over crust place in oven and bake 25-30 minutes longer; Cool completely before cutting into bars.
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powdered sugar flour butter eggs granulated sugar flour baking powder salt maraschino cherries vanilla extract walnuts pecans
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140,192 |
Fish in Creamy Coconut Sauce
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Fry the onion and chillies in a little oil til the onion goes soft. Add the ginger tumeric tamarind paste and lime leaves (or lemongrass). Fry til fragrant stirring constantly to prevent sticking. Mix in the coconut milk and pineapple chunks. Arrange the fish pieces in the sauce cover and simmer til cooked. Season with salt and sugar. It should be more savoury than sweet. ENJOY!
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onion red chilies ginger ground turmeric kaffir lime leaves lemongrass tamarind paste coconut milk pineapple chunks
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149,683 |
Garlicky Artichoke Dip
|
ix all ingredients together and enjoy.
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garlic cloves cream cheese mayonnaise parmesan cheese artichoke hearts cayenne pepper
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20,307 |
Cinnamon Thins
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Cream butter and sugar until light and fluffy. Add egg and beat well. Combine flour with baking powder and salt. Add to creamed mixture and mix well. Drop onto greased cookie sheet in marble-sized balls. Press flat with bottom of greased glass dipped in the sugar-cinnamon mixture. Bake in 350°F oven 10 minutes. Remove from cookie sheet and cool.
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butter margarine granulated sugar egg all-purpose flour baking powder salt cinnamon granulated sugar
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71,122 |
Potato, Zucchini and Onion Slices With Fresh Herbs
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Preheat oven to 425°F. Grease or oil 13x9-inch pan. Combine herbs (rosemary chives and oregano) in small bowl. Using a food processor or a knife slice potatoes zucchini green pepper and onion into thin slices. Toss vegetables. In prepared pan place one layer of vegetables sprinkle with olive oil add some herbs and salt (if using) and pepper. Repeat layers (having three uneven layers). Cook in preheated oven for 20 minutes. Turn vegetables (vegetable layers will break up but that's okay). Continue turning vegetables until all are turned over. Continue cooking for 20-30 minutes or until vegetables are cooked and potatoes are golden brown.
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rosemary chives oregano potatoes zucchini onion green pepper olive oil salt pepper
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141,535 |
Walnut-Apricot Cake in Honey Syrup
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Bring apricots and orange juice to simmer in small saucepan. Remove from heat cover and let soften 20 minutes. Using slotted spoon transfer apricots to processor and chop coarsely. Reserve juice in saucepan. Combine honey 1/2 cup water and orange peel in heavy large saucepan. Bring to boil. Reduce heat and simmer until syrup coats spoon about 10 minutes. Cool slightly. Remove orange peel and reserve. Add lemon juice and reserved orange juice to syrup. Cool. Preheat oven to 350°F Brush 9-inch-diameter cake pan with 2-inch-high sides with 1 tablespoon butter. Using electric mixer beat egg yolks sugar and salt in large bowl until pale and thick. Stir in farina walnuts 5 tablespoons melted butter and apricots. Using clean dry beaters beat egg whites in another large bowl until stiff but not dry. Fold whites into batter in 3 additions; transfer to prepared pan. Bake until cake is golden and tester inserted into center comes out clean about 30 minutes. Immediately pour all of syrup over cake in pan. Cover pan loosely with foil; let cake stand until cool. Turn out cake and syrup onto platter. Garnish with reserved orange peel.
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orange blossom honey water orange zest of fresh lemon juice unsalted butter eggs sugar salt farina walnuts
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302,688 |
Cherry-Orange Chicken
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Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper then coat with flour. Fry in the hot oil until browned turning as needed. Reduce heat to medium cover and cook for about 25 minutes or until meat is tender and juices run clear. Remove the chicken from the pan and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid then stir into the pan. Cook stirring gently until thickened. Add orange slices and almonds to the skillet then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat and simmer over low heat for 5 to 10 minutes before serving.
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roasting chickens salt pepper all-purpose flour white sugar cornstarch orange
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419,519 |
Pickled Kohlrabi
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Combine kohlrabi and carrots and pack in a 1 quart glass jar along with garlic bay leaf and fresh dill. In a saucepan combine pickling mixture ingredients and heat stirring until it boils and sugar is dissolved. Pour boiling mixture over kohlrabi and carrots filling jar completely. Cover jar. When cool refrigerate 3-4 days before using to let flavors blend.
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kohlrabi carrots garlic cloves bay leaf fresh dill white vinegar water sugar mustard seeds red pepper flakes salt
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421,167 |
Cal’s Hearty Beef Stew
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Set oven temperature to 400f. Quarter and seed tomatoes. (drizzle and toss onions and tomatoes lightly with olive oil salt & pepper) Roast onions and tomatoes in a hot oven until caramelized – not burnt. Reduce oven temperature to 325f. In heavy Dutch oven or other oven-safe pot layer beef carrots mushrooms onions tomatoes and bay leaves. Combine stock Worcestershire salt and pepper. Pour mixture over meat and vegetables. Bring to boil on stove. Cover and transfer to your oven and cook for 2 1/2 hours. Add cubed potatoes cover and cook for an additional half hour or until potatoes are tender. Stir in peas and cook covered 5 minutes or until heated through. Adjust seasoning with salt & pepper as desired. If using Chuck roast you’ll probably have to skim off a layer of fat prior to serving (but it is worth the effort!). I serve this stew with hot and fresh Cal’s Corn Bread or crusty French bread.
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london broil beef fresh mushrooms onions tomatoes russet potatoes fresh mushrooms Worcestershire sauce green peas carrots bay leaves olive oil
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59,982 |
Ice Cream Sundae Pie
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Turn ice cream into large bowl. Pour Creme de Menthe over it and with spoon swirl into ice cream just enough to give marbled effect. Do not over mix. Fill prepared pie crust with ice cream mounding in center. Place in freezer. Prepare fudge sauce. Pour 1/2 cup cooled fudge sauce on top. Store in freezer until ready to serve. Just before serving garnish with whipped cream and fudge sauce sprinkle with nuts. Fudge Sauce: In small saucepan blend chocolate with 1/2 cup water. Cook over low heat stirring occasionally until chocolate is melted. Add sugar and salt. Stir until sugar is dissolved and mixture is thickened (approximately 5 minutes). Remove from heat and stir in butter and vanilla. Let cool.
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vanilla ice cream green creme de menthe water sugar salt butter vanilla
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446,042 |
K-Jon's Italian Beef
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-Season meat and brown in fat or oil on med high heat ( 5 minutes per side). -Add onion and garlic saute 8 -10 minutes. -now add the rest of ingredients and simmer until tender (3 hours). - Rest meat 15-20 minutes and strain broth reserve pepperoncini's. -slice meat against grain very thin and return to broth simmer 15 minutes more. - chop reserved pepperoncini's (remove stem) and use to garnish sandwich with giardiniera ( check my giardiniera recipe Don't skip ingredient!).
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black peppercorns paprika bay leaves onions garlic Worcestershire sauce bacon fat
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21,221 |
Teriyaki Sauce - Homemade
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lace all ingredients into a blender and let it go for a few minutes until well blended Store in the refrigerator.
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soy sauce garlic powder ground ginger dry mustard white pepper brown sugar
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369,773 |
4th of July Salmon With Egg Sauce
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DIRECTIONS FOR POACHED SALMON: In a very large skillet bring 3 cups of water to a boil over medium-high heat. Add the onion halves peppercorns bay leaf and 4 sprigs of dill. Add the salmon steaks in a single layer making that they are covered by the liquid (add more water if necessary.) Return the liquid to a simmer over medium-high heat; reduce the heat to medium-low cover and simmer the fish until the salmon is opaque throughout 8 to 10 minutes. With a slotted spatula remove the fish to a platter and cover loosely with foil to keep warm. Reserve the poaching liquid for the Egg Sauce. Make the Egg Sauce (directions follow). To serve spoon the Egg Sauce over the salmon steaks and garnish each with a fresh dill sprig if desired. DIRECTIONS FOR EGG SAUCE: In a small saucepan bring a 1/2 cup of the chicken broth to a boil (do this as you are bringing the poaching liquid for the salmon to a boil). Reduce the heat and add the chopped carrots and chopped onions and cook for about 10 minutes or until carrots are tender; drain the vegetables and discard broth. In a medium saucepan melt the butter over medium heat. Whisk in the flour. Stir in the 1/2 cup of reserved salmon poaching liquid the remaining 1/4 cup of chicken broth and cream. Increase the heat to high and cook stirring constantly until sauce comes to a boil about 1 minute. Whisk in the salt pepper and the cooked carrots and onion. Reduce the heat to low and simmer stirring occasionally for 10 minutes. Gently stir in the chopped eggs and the chopped dill. Make about 2 cups.
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onion peppercorns bay leaf dill salmon steaks butter all-purpose flour canned chicken broth heavy cream salt pepper carrot onion fresh dill
|
358,027 |
Torrijas Castellanas
|
In a wide shallow bowl combine the eggs milk cream and salt. Combine the cinnamon and sugar on a plate. Soak a piece or two of bread in the egg mixture (do not crowd) while you put the butter and oil in a large skillet over med-high heat. Turn the bread in the egg mixture so it soaks well; when the butter melts and its foam subsides add the soaked bread again without crowding (will probably have to cook bread in batches). Brown the bread nicely on both sides for a total of 6-10 minutes then transfer each piece in turn to the cinnamon sugar mixture; turn to coat both sides evenly and serve hot.
|
eggs milk heavy cream salt ground cinnamon sugar butter extra virgin olive oil
|
32,676 |
Pear Strudel with Chocolate Sauce
|
Combine the sugar and vanilla in a food processor and blend until the beans are very finely chopped. Sift the vanilla sugar into a bowl and discard the contents of the sieve; cover and set aside. Combine the cream water and 3 tablespoons of the vanilla sugar in a saucepan. Stir until the sugar dissolves and the mixture comes to a boil. Remove from the heat add the chocolate and whisk until smooth. Whisk in the brandy. Mix ½ cup of the vanilla sugar and cornstarch in a bowl. Melt 2 tablespoons of butter in a skillet then add the pears and sauté until tender and golden. Sprinkle the cornstarch mixture over the pears and stir to blend. Simmer until the juices are very thick stirring often. Remove from the heat mix in the lemon juice and let cool. Finely grind the nuts cookies and 2 tablespoons of the vanilla sugar in the food processor; transfer to a small bowl. Butter a baking sheet and place a phyllo sheet on a work surface. Brush the phyllo with butter top with a second phyllo sheet and brush again with butter. Sprinkle with 3 tablespoons of the nut mixture. Repeat layering with 6 more phyllo sheets buttering and sprinkling each with 3 tablespoons of the nut mixture. Top with another phyllo sheet and brush with butter. Top with another phyllo sheet (for a total of 10 sheets) and brush with butter. Starting 2 inches from the long side and 2½ inches from the short side spoon the filling in a 3-inch-wide and 12-inch-long log parallel to one of the long sides. Fold the short sides over the filling and unsalted butter the folded edges. Roll up the strudel lengthwise enclosing the filling and transfer to the greased baking sheet. Brush the strudel thoroughly with butter. Preheat your oven to 375°F and bake the strudel until golden brown about 45 minutes. Let stand for 15 minutes before cutting with a serrated knife into crosswise sections. Spoon warm chocolate sauce onto each serving plate and place the strudel atop the sauce. Place a scoop of ice cream alongside garnish with mint and serve.
|
sugar vanilla beans heavy whipping cream water bittersweet chocolate brandy cornstarch unsalted butter Anjou pears fresh lemon juice toasted hazelnuts phyllo dough unsalted butter vanilla ice cream mint sprig
|
390,300 |
Black Olive Pesto
|
Combine all ingrediants in a food processor blending in just enough olive oil to make smooth. Serve with toasted pita chips.
|
black olives garlic parmesan cheese anchovy paste olive oil lemons lime black pepper
|
266,244 |
Blue Ribbon Soft Sugar Cookies
|
Cream together butter and sugars until light and fluffy. Add eggs one at a time beting well after each addition. Blend in the oil and vanilla. Sift together flour baking soda cream of tartar and salt. Gradually add dry ingredients to creamed mixture; mix well. Chill dough in refrigerator 8 hours or overnight. Shape dough in balls the size of a walnut. Place balls about 2\" apart on ungreased baking sheets. Bake in 350 oven 10 to 12 minutes or until done. Remove from baking sheets: cool on racks. Makes 7 dozen.
|
butter sugar confectioners' sugar eggs vanilla flour baking soda cream of tartar salt
|
338,993 |
Greek Yogurt Ice Cream - Ice Cream Maker Optional
|
Combine the yogurt cream and zest in the canister of the ice cream maker and follow individual machine’s operating instructions. If there is no ice cream maker mix everything by hand and place it in a metal container in the refrigerator. Mix it by hand six times about once every half hour over the course of the day. Scoop ice cream onto a slice of honeycomb drizzle with honey and garnish with a sprig of lavender. Serve.
|
heavy cream confectioners' sugar lemon zest of honey
|
468,618 |
Yams and Apples Casserole
|
Toss apples with the brown sugar cinnamon nutmeg allspice and pecans. Layer with the yams that have been sliced smaller and rolled in melted butter. Cover. Bake at 350 degrees Fahrenheit for 20 minutes. Uncover. Sprinkle with miniature marshmallows. Bake 20 minutes more uncovered until marshmallows are toasted hot and bubbly.
|
apples brown sugar cinnamon nutmeg allspice pecans butter miniature marshmallow
|
444,248 |
Scottish Tablet
|
1. Melt Butter (blend well) add condensed milk and milk. 2. Stir till boiling. 3. Reduce heat to high simmer and stir for 45 minutes (seat book and coffee are optional). 4. Remove from heat beat with wooden spoon at least 50 times (plate test small ball if sets it is ready). 5. Pour tablet on cookie tray score top allow to set and then chill before breaking. 6. Store in airtight container (if you can).
|
milk sugar butter
|
516,248 |
Heather's Chewy Molassess Spice Cookies
|
Preheat oven to 375. Mix oil and sugar. Stir in other ingredients on at a time in order. Form balls roll in sugar arrange on cookie sheets and bake 8 minute.
|
sugar egg molasses salt baking soda cinnamon clove ginger flour
|
463,297 |
Crunchy Grape Salad
|
Slice grapes in half chop celery. Mix sour cream cream cheese lemon juice & sugar together until creamy. Stir sour cream mixture into grapes refrigerate at least 3-4 hours. Top with chopped pecans when ready to serve.
|
red seedless grapes green seedless grape celery sour cream cream cheese lemon juice lemon zest sugar pecans
|
86,489 |
Aunt Liz's Almond Broccoli Casserole
|
Pre-stream broccoli for about 5 minutes. Saute onions and garlic in butter. Add soup cheese whiz and mushrooms to sauteed onion mixture. Put broccoli into a greased casserole dish and pour sauce over it. Sprinkle the almonds over this and then sprinkle the croutons on top. Bake at 350 degF for 30 minutes.
|
broccoli garlic onion butter Cheese Whiz mushrooms crouton
|
42,412 |
Jambalaya
|
Mix celery and onion. Press garlic into mixture. Add tomatoes sausage rice and seasoning; stir. Put into a 9 x 13 baking pan. Dissolve boullion cube in water and pour over rice mixture. Cover with foil. Bake at 400 for 55-60 minutes. Until the liquid has been absorbed. Stir in shrimp and peas. Let stand 10 minutes until shrimp and peas have been warmed through.
|
celery onion garlic Italian-style diced tomatoes kielbasa converted rice dried oregano paprika dried thyme salt chicken bouillon cube water frozen shrimp
|
111,286 |
Oven Baked Crusty Herbed Cauliflower
|
Cut cauliflower into medium-size florets. Steam the florets in a steamer basket over simmering water; cover. Cook for just a few minutes until barely tender. Remove and cool slightly until you can handle the pieces. Meanwhile beat together eggs salt and pepper in shallow pie plate. Toss together bread crumbs basil and parsley in another shallow pie plate. Preheat oven to 400 degrees Fahrenheit. Coat baking sheet with nonstick vegetable oil spray or lightly oil with a pastry brush. Place flour in a bag. Add florets in batches shake to coat. Shake off excess flour. Discard leftover flour. Dip lightly floured pieces into egg mixture then into crumb mixture turning to coat. Place on prepared baking sheet. Drizzle with melted butter. Bake in preheated 400 degree Fahrenheit oven for 20 minutes or until golden and crispy. Serve hot.
|
cauliflower all-purpose flour eggs salt pepper fresh basil fresh parsley leaves unsalted butter
|
494,557 |
Quick Chocolate Biscuit Cake (Sugar Free)
|
Pour the water in a saucepan and heat it until medium hot. Mix the cocoa powder with the water. Add in Splenda and mix until the mixture becomes creamy and thick. Do not add too much Splenda as biscuits themselves are the major source of sweetness in the recipe. Crush the biscuits separately in a bowl. Make sure the pieces are neither too big nor extremely powdery. We just need small pieces. Add the cocoa mixture to the bowl and mix it lightly with a spoon. Take a small plastic bag and put in the resulting mixture roll the plastic bag in a cylinder like shape. Put the bag in a Refrigerator and allow it to cool for 4-6 hours.
|
cocoa powder water Splenda granular
|
175,095 |
Potatoes With Garlic Yogurt
|
Chop garlic finely and mix into the yogurt let sit. Slice the potatoes into discs. Fry potatoes in olive oil over medium heat. Remove potatoes when they are soft. Pour yogurt mixture over hot potatoes.
|
potatoes plain yogurt garlic clove olive oil
|
34,121 |
Ruby Slippers
|
In a lowball glass fill with ice. Add Crown and 7-up; mix gently. Top off with grenadine.
|
aracter(0
|
189,625 |
My Mom's Dumplings
|
Sift flour baking powder and salt into a mixing bowl. Pour in milk. Stir briskly with a fork just until ingredients are moistened. Drop the dumpling dough by tablespoonsful into boiling chicken broth. Cover and cook for 12 minutes. Don't remove lid during the 12 minutes. Your chicken and dumplings are ready to serve.
|
all-purpose flour baking powder salt milk
|
280,372 |
Sicilian Pasta With Roasted Tomatoes and Aubergines
|
Pre-heat the oven to gas mark 400°F You will also need two baking trays measuring 14 x 10 inches. First of all place the aubergine cubes in a colander sprinkle them with salt and leave them to stand for half an hour weighed down with something heavy to squeeze out the excess juices. Meanwhile skin the tomatoes by pouring boiling water over them and leaving them for 1 minute then drain off the water and as soon as they are cool enough to handle slip off the skins. Cut each tomato in half and place the halves on one of the baking trays (cut side uppermost) then season with salt and freshly ground black pepper. Sprinkle over the chopped garlic distributing it evenly between the tomatoes and follow this with a few drops of olive oil in each one. Top each tomato half with half a basil leaf turning each piece of leaf over to give it a good coating of oil. Now place the baking tray on the middle shelf of the oven and roast the tomatoes for 50-60 minutes or until the edges are slightly blackened. Meanwhile drain the aubergines and squeeze out as much excess juice as possible then dry them thoroughly with a clean cloth and place them in the other baking tray. Then drizzle 1 tablespoon of the olive oil all over them and place them on the top shelf of the oven above the tomatoes giving them half an hour. Towards the end of the cooking time cook the pasta. When the tomatoes and aubergines are ready scrape them along with all their lovely cooking juices into a saucepan and place it over a low heat then add the cubed Mozzarella and stir gently. Now drain the pasta pile it into a warm bowl spoon the tomato and aubergine mixture over the top and scatter over a few basil leaves.
|
spaghetti tomatoes aubergine garlic cloves olive oil basil leaves basil leaves mozzarella cheese
|
113,313 |
Sunday Chicken
|
Grease 9x13 baking dish. Line bottom with chicken breasts. Sprinkle 1/2 teaspoons of stuffing seasoning mix on chicken. Lay a slice of cheese on each breast. Mix soup wine and broth together. (You may want to use all wine for the liquid). Pour over chicken and cheese. Sprinkle 1 1/4 cup of Stovetop stuffing over chicken. Melt butter and pour over top. Add a little more seasoning if you wish. Bake uncovered at 350 degrees for 45-50 minutes.
|
boneless skinned chicken breasts swiss cheese white wine chicken broth butter
|
291,912 |
Chili With a Twist
|
To make the bean mixture: Combine all of the bean ingredients in medium saucepan. To make using the cubed meat: Saute meat in the butter til all pink is gone . Add the meat to the bean mixture cover and simmer for 1 hour and 30 minutes stirring occasionally. Add beer and simmer for 5 more minutes. To make using the the ground meat: Saute the ground meat til all pink is gone. Drain meat place back in pot. Add stick of butter add this to the bean mixture cover and let simmer for 40 minutes. Add the beer. Continue to simmer 5 more minutes. 9/14/2014 Note: McCormick's has discontinued making their Mexican seasoning. I just use Taco Bell's packet of Taco Seasoning. Just be sure to use a good quality seasoning. .
|
black beans kidney beans green bell pepper garlic powder crushed tomatoes in puree crushed red pepper flakes ground cumin chili powder thick & chunky salsa beer pork butter ground beef ground pork butter
|
134,848 |
Belgian Chicons Au Gratin (Endives Au Gratin)
|
Cut the bottom part of the endives and boil them in salted water until tender. Prepare a bechamelle sauce: Melt 2TB butter in a saucepan. Add flour and stir. Add milk a little at a time. Cook until thickened. Add grated Swiss cheese salt pepper and nutmeg. (yes nutmeg - you can leave it out if you would rather not have any). Drain the endives. Roll each endive in a slice of ham. Place in a rectangular baking dish. Pour the bechamelle over the rolled slices of ham. Sprinkle more Swiss cheese over the sauce. Dot with remaining butter. Place under the broiler until golden.
|
endives ham butter flour milk swiss cheese salt pepper nutmeg
|
59,253 |
Chocolate Peanut Butter Milksicles
|
Combine sugar cocoa and cornstarch in a medium saucepan and gradually whisk in milk. Place over medium heat and bring to a simmer whisking frequently. Reduce heat and simmer until thickened about 2 minutes whisking frequently. Remove from heat and stir in peanut butter until it melts. Spoon mixture into plastic cups. Sprinkle with candied confetti. Place cups in an 8-inch baking pan or pie pan. Place popsicle sticks in centers. Freeze until firm.
|
sugar cornstarch
|
218,347 |
Baked Sea Bass With Herbs and Lime
|
Pre-heat the oven to gas mark 6/400F/200°C Scale the fish well (ask your fishmonger to do it for you) and cut off the fins. Wash the fish thoroughly under cold running water and pat dry with kitchen paper. Make slashes diagonally across the fish about 4 cuts on each side. Place the fish in an oiled roasting tray and brush lightly with some of the oil. Grate the zest of 1 lime and squeeze the juice. In a bowl mix the juice and zest with the chopped herbs grated garlic and finely sliced red onion and stuff the mixture into the slashes. Cut the remaining 2 limes in 4s and place alongside the fish. Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil. Place the tray on the middle shelf of the oven for about 25-30 minutes (depends on the size of the fish) until the flesh feels just firm when pressed. If you want to double-check that the fish is cooked part some of the flesh down to the bone and see if it flakes. Place the fish on a serving plate and pour the remaining juices from the tray onto the fish. To serve place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish!
|
olive oil limes fresh basil fresh parsley fresh dill garlic clove red onion
|
156,269 |
Jiffy Chocolate Cake( One Pan)
|
Preheat Oven to 350°Melt Chocolate and shortening in microwavable container. 2 minutes on medium power. Break into liquid measuring cup 1 egg. Fill to 1 cup level sour cream. Approximately 1 cup. In Small bowl measure flour salt soda sugar and blend well -- Grease 8 X 8 pan. Add all the above ingredients and mix well. Bake for 30 minutes.
|
shortening egg sour cream flour salt baking soda white sugar
|
388,423 |
Deep Dish Pizza
|
Dough: Dissolve yeast in water in bowl. Add sugar salt and oil. Mix well. Gradually add flour to form stiff dough. Knead on a floured surface until smooth and elastic. Place in greased bowl cover with a tea towel and let rise in a warm place until doubled in bulk. Meat Sauce: Brown meat in a large skillet with onion and garlic. Drain grease. Add remaining ingredients and simmer for 30 minutes. Cool. Cheese Filling: Combine all ingredients and mix well. Roll out half of dough on floured surface into a large rectangle. Place in a greased 11x17 jelly roll pan or a 9x13 inch glass baking dish easing dough gently to fit up the sides. Spread with cheese filling. Roll out remaining dough and fit over cheese filling. Cover with meat sauce. Bake at 400 degrees for 15 minutes. Sprinkle with Mozzarella cheese oregano and Parmesan cheese and bake an additional 15 minutes or until golden .
|
dry yeast water sugar salt flour Italian sausage onion garlic clove tomatoes tomato paste mushroom oregano salt pepper ricotta cheese mozzarella cheese eggs parsley salt mozzarella cheese oregano parmesan cheese
|
440,038 |
Thermomix Basic Bread
|
Add the milk and water to the TM bowl. Mix at 4 minutes/speed soft/ 50 degrees. Add the sugar mix 3 seconds/speed 7. Add the yeast salt butter olive oil flour and egg to the TM bowl mix 10 seconds/speed 7. Set dial to Closed Lid position Knead for 3 minutes/interval speed. Remove dough and let rise for 30-60 minutes or until doubled. After dough has risen divide in 2 and place in loaf pans or further divide each half and make braided loaves. Bake in a hot oven 400 F for about 30 minutes.
|
water milk sugar instant yeast salt butter olive oil egg all-purpose flour whole wheat flour
|
78,694 |
Tuna Salad with Green Beans and Tomatoes
|
Place tuna with it's oil in a large bowl. Break it into pieces with a fork. Add the tomatoes eggs and onion. Sprinkle with the oregano lemon juice pinch of salt and pepper to taste. Toss gently. Arrange the green beans on a platter. Top with the tuna salad. Garnish with lemon wedges and serve immediately.
|
tuna in olive oil tomatoes hard-boiled eggs red onions dried oregano fresh lemon juice green beans lemon wedge
|
469,374 |
Soup Thai Curry and Coconut Butternut Squash Soup
|
Preheat over to 400°F Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle scoop the flesh out of the peel using a spoon. In an heavy bottomed pot heat the oil over medium heat. Add the onion ginger and garlic and sauté until softened about 3 minutes. Add the curry paste and cook for a few more minutes. The curry will start to give off a wonderful aroma. Stir in the chicken broth coconut milk salt squash and shredded lime leaves. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender. Serve garnished with unsweetened coconut toasted at 400°F for 2-3 minutes or until golden brown.
|
onion ginger garlic cloves Thai red curry paste fresh lime leaves chicken broth unsweetened coconut milk kosher salt lime juice coconut
|
505,834 |
Naturally Sweetened Banana Bread
|
Preheat oven to 325º F. Mash the bananas until they are mostly lump-free. With a hand mixer beat together the banana applesauce eggs vanilla and water until creamy. In a separate bowl sift the flour baking soda baking powder and spices. Gradually add the dry mixture to the wet ingredients beating well. Pour the batter into a gently oiled and floured 9×5 inches loaf pan and spread evenly. Bake for 45 minutes or until a toothpick is inserted and comes out clean. Cool completely on wire rack before slicing.
|
bananas unsweetened applesauce eggs water vanilla extract whole wheat flour baking soda baking powder cinnamon
|
229,220 |
White Chocolate Cheesecake
|
Beat cream cheese and 1/2 cup of milk in large bowl with wire whisk until smooth. Add remaining 1-1/2 cups milk and pudding mixes. Beat with wire whisk 1 minute. Stir in whipped topping until smooth and well blended. Spoon into crust. Refrigerate 4 hours or until set. Garnish with white chocolate curls make with Baker's Chocolate. Store leftover pie in refrigerator.
|
Philadelphia Cream Cheese instant white chocolate pudding and pie filling mix milk graham cracker crust
|
250,002 |
Fruit Salad
|
Drain fruit cocktail and pineapple all day or overnight. Combine with remaining ingredients. Note: Freezes very well.
|
crushed pineapple prepared vanilla pudding miniature marshmallows
|
488,575 |
Mini Cheddar Bacon Loaves -- Cornbread!
|
Preheat oven to 350°F. Butter 8 mini loaf pans or large muffin tins. Combine flour cornmeal sugar paprika onion powder baking powder baking soda and salt in a medium bowl. Set aside. In a large bowl use a wire whisk to combine buttermilk egg and melted butter. Stir in the flour mixture until just combined. Fold in the bacon. and 1/2 cup cheese. and the (OPTIONAL) minced pickled jalapenos. Pour about 1/2 cup batter into each of the buttered loaf tins. Bake for 8 minutes. Sprinkle the rest of the cheese evenly over the tops of the loaves. Bake just until a toothpick inserted in the center of the loaves comes out clean (about 8-10 minutes more.). Cool for 10 minutes. Loosen edges and turn out onto a wire rack. Serve warm or at room temperature. NOTE: My little loaf pan has eight openings (3.7\" x 2.4\" each).
|
all-purpose flour cornmeal sugar onion powder baking powder baking soda salt buttermilk egg butter bacon extra-sharp cheddar cheese
|
143,689 |
Really Good Chocolate Mint Parfait Bars
|
Heat oven to 350. Grease 15x10x1-inch jelly roll pan. In large bowl combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake at 350°F for 10 minutes. Cool completely. Dissolve gelatin in boiling water; cool slightly. In large bowl combine dissolved gelatin and 2 cups powdered sugar. Add 1/2 cup butter shortening peppermint extract and food coloring. beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread filling evenly over cooled base. In small saucepan over low heat melt chocolate chips and 3 tb butter stirring constantly until well blended. Spoon frosting over filling carefully spreading to cover. Refrigerate until firm cut into bars. Store in refrigerator. Tip. for easier cutting remove from refrigerator 20 minutes before serving.
|
butter egg unflavored gelatin boiling water powdered sugar butter shortening butter
|
426,850 |
Sicilian Spaghetti
|
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile in a medium skillet heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.
|
spaghetti olive oil garlic cloves anchovy fillets fresh parsley ground black pepper parmesan cheese
|
417,722 |
Jamaican Jerk Spicy Marinade Rub
|
Place all the ingredients in a food processor and blend until smooth. (You may use allspice berries if available but use enough to give the equivalent of 1/2 cup ground. Allspice berries and scotch bonnets are key ingredients.) Rub the meat (chicken pork or beef) with the seasoning. If using a pork shoulder score the fat and rub inches With chicken be sure to rub under skin and in cavities. Can also be used with fish but use a firm-fleshed fish like grouper. Marinate overnight. Grill over a low fire until done. Charcoal is best but not essential. Meat will be smoked \"pinkish\" when done and the skin will be nice and dark. Chop meat into pieces and serve traditionally with hard-dough bread and Jamaican Red Stripe Beer. NOTE: keep this sauce refrigerated and it will keep forever. Feel free to increase the hot peppers and garlic.
|
allspice berry brown sugar garlic cloves scotch bonnet peppers thyme green onions cinnamon nutmeg salt black pepper low sodium soy sauce
|
192,965 |
Family Friendly Chicken Enchiladas
|
Preheat oven to 350 degrees. Combine chicken 1 can soup sour cream chilies onion and 1 1/2 cups cheese. Fill tortillas with 1/3 to 1/2 cup chicken mixture. Roll filled tortillas and place seam side down in a greased 9 by 13 inch pan. Combine remaining soup with milk and spread over tortilla rolls. Sprinkle remaining cheese over top. Cover and bake 25 minutes. Uncover and bake 5-10 minutes more or until heated through.
|
sour cream diced green chilies onion cheddar cheese flour tortillas milk
|
76,985 |
Oatmeal-Cheesecake-Cranberry Bars
|
Preheat oven to 350°F. In a large mixing bowl stir together flour rolled oats and brown sugar. Cut in butter with pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups of the crumbs. Press remaining crumbs into the bottom of a greased 13x9-inch pan. Bake in the preheated oven for 15 minutes. Meanwhile in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs lemon juice and vanilla. Spread cream cheese mixture over baked crust. Stir together cranberry sauce and cornstarch in a small bowl; spoon carefully over cream cheese layer. Sprinkle with reserved crumbs. Bake 40 minutes or until set. Cool in pan on a wire rack. Cover and chill at least 3 hours. Cut into bars. Makes 36. To store cover and store bars in refrigerator for up to 3 days or freeze up to 3 months.
|
all-purpose flour brown sugar butter cream cheese granulated sugar eggs lemon juice vanilla whole berry cranberry sauce cornstarch
|
160,478 |
Red Beans and Rice Salad
|
1.In heavy sauce pan add water thyme rice and cayenne pepper.Bring to boil cover and reduce heat to low. cook for 20 minutes or until rice is tender and water is absorbed. 2. Im a large bowl mix rice with all other ingredients except salad dressing. 3. Add Italian salad dressing and stir gently. Serve warm or chilled.
|
water dried thyme long grain white rice cayenne pepper kidney beans green bell pepper tomatoes and green chilies red onion
|
430,908 |
Garlic Casserole Bread
|
Scald milk; add butter sugar salt. Proof yeast in warm water; stir in warm milk mixture. Add garlic and flour; you may need to add fresh garlic or more garlic powder. This recipe was from an old Nebraska farm woman; they didn't do real strong flavors. Stir to blend.knead until smooth this is a sticky dough Cover; let rise in a warm place until doubled in bulk; punch down. Turn into a greased 1-1/2 quart casserole. i used a deep dish pie plate Let rise again. Bake at 375 degrees Fahrenheit for 30 minutes it said 1 hour but my oven is wonky.
|
milk butter sugar salt water garlic powder flour
|
472,347 |
Live & Let Pie
|
Place all ingredients except Reddi-wip and crushed graham crackers in a blender. Blend at high speed until thoroughly mixed. Pour into a glass. If you like stir in additional pumpkin pie spice. Top it off with Reddi-wip and crushed graham crackers.
|
light vanilla soymilk pumpkin puree Cool Whip Free cinnamon brown sugar pumpkin pie spice artificial sweetener
|
167,907 |
Mango & Strawberries With Basil Syrup and Pineapple Sorbet
|
Bring the water to a boil with the sugar and make a syrup. Let it boil until it evaporates 70% of its original volume. Once it cools add the basil well chopped. Put the 2 strawberries in the freezer; these will be grated over the \"quenelle\" of pineapple sorbet at the last moment. Clean the 150 gr of strawberries slice each stwaberrie in halves or 4 halves. Peel the mango and cut in the same size as the strawberries. Mix the mango with the strawberries and add a pinch of sugar. In a plate lay the mix of mango and strawberries drop over the fruits some basil syrup and also decorate the plate with it. Add one \"quenelle\" of pineapple sorbet over the fruits or on one side of the plate and grate the two frozen strawberries over the pineapple sorbet.
|
mango strawberries basil sugar water strawberries
|
340,027 |
Spanish Rice - Arroz Estilo Español
|
Preheat oven to 350F and lightly grease a casserole dish. Cook bacon in skillet; remove and crumble. Cook onion and beef in the fat; season. Put cooked meat onion and rice into prepared casserole and mix in tomato juice. Bake for 30 minutes. Sprinkle crumbled bacon over the top.
|
bacon onion ground beef salt paprika rice tomato juice
|
93,136 |
Cheese Stuffed Pork Roast W/ Cream Sauce
|
In a bowl combine the flour lemon pepper butter and cream until smooth; stir in the cheese; set aside. Cut a lengthwise slit down the center of the roast to within 1/2 inch of the bottom. Open roast so it lies flat; cover with plastic wrap and flatten to 3/4 inch thickness. Remove plastic; place ham slices over roast; spread cheese mixture lengthwise down one side of the roast to within 1 1/2 inches of ends. Roll up jelly roll style starting with the long side with the cheese filling; tie several times with kitchen string; secure ends with toothpicks. Combine marjoram oregano and basil; rub over roast. Place on a rack in a shallow roasting pan; roast uncovered at 325°F for 1 1/4 to 1 1/2 hours until meat thermometer reads 160 degrees; let stand for 10 minutes. Meanwhile in a skillet sauté onion in butter until tender; stir in the cornstarch until blended. Whisk in cream and broth; bring to a boil; cook and stir for 2 minutes or until thickened; remove from the heat and stir in the sour cream. Slice roast; serve with cream sauce.
|
all-purpose flour lemon pepper seasoning butter margarine heavy cream swiss cheese boneless pork loin roast deli ham paprika dried marjoram dried oregano dried basil onion butter cornstarch heavy whipping cream chicken broth sour cream salt
|
114,305 |
Meat Sauce for Hot Dogs
|
Brown beef slowly but thoroughly breaking with a fork until fine. Add remaining ingredients; simmer uncovered 10 minutes. Makes sauce for about 12 coney dogs.
|
ground beef water onion garlic clove tomato sauce chili powder salt
|
376,425 |
Quick Pasta Meal
|
Boil pasta according to directions; drain. Brown Italian sausage in large skillet; drain excess fat. Put tomatoes spinach garlic pepper in skillet; simmer until tomatoes are soft. Add pasta and sausage.
|
pasta Italian sausage diced tomatoes fresh spinach garlic fresh ground pepper
|
16,539 |
Mascarpone Dessert with Raspberry Puree
|
Puree the raspberries in blender. Press through a fine sieve to remove seeds. In a medium bowl beat together the mascarpone sugar vanilla and raspberry puree with electric mixer until smooth and fluffy. Spoon into individual dessert dishes and garnish with the extra raspberries. Refrigerate at least 1 hour before serving.
|
fresh raspberry mascarpone cheese sugar vanilla essence
|
481,989 |
Grilled Cumin Chicken With Fresh Tomatillo Sauce
|
Prepare the grill to medium-high heat. Combine the first 4 ingredients in a large ziplock bag. Add chicken to the bag; seal and allow to stand for 15 minutes. Discard husks and stems from the tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos cilantro and the next 6 ingredients in a food processor; process until smooth. Remove chicken from he bag; discard marinade. Sprinkle chicken evenly with 1/4 t salt. Place on a grill rack coated with cooking spray; grill about 6 minutes on each side or till done. Serve with tomatillo sauce and rice.
|
olive oil ground cumin black pepper garlic cloves chicken breast halves chicken broth cilantro leaf onion lime juice sugar salt garlic clove salt
|
431,182 |
Flamingo Cheese-Chive Biscuits
|
Combine oil and buttermilk in a large mixing bowl; add cheese and green onion. Combine cake and bread flours salt sugar baking powder pepper and garlic powder in a separate bowl; gradually add to the liquid ingredients folding in until batter is well incorporated but not overmixed. On a floured board roll dough out to 1 to 1 1/4 -inch thickness; cut into desired shapes such as rounds or squares. Place on baking sheets and bake at 300 degrees 10 to 15 minutes or until slightly browned careful not to overbake.
|
buttermilk cheddar cheese green onions chives cake flour bread flour salt sugar baking powder black pepper garlic powder
|
242,698 |
Chicken Patties (Sandwich Maker)
|
Pre-heat sandwich toaster. Combine all ingredients except lemon wedges and parsley. Spray each well with the non-stick spray. Distribute the potato mixture evenly into the four wells. Lower lid and cook for 5-7 minutes. Garnish with lemon wedges and parsley. Serve with salad.
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mashed potatoes lemon juice cheese onion lemon wedge fresh parsley
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200,009 |
Pomegranate-Citrus Turkey
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Heat oven to 425 degrees. In a bowl combine butter 1 Tbs. parsley 2 teaspoons roesmary garlic 1 Tbs. orange zest 1/4 teaspoons pepper and 1/2 teaspoons salt. Rub mixture under turkey skin. Sprinkle remaining parsley rosemary and pepper and 1 teaspoons salt over turkey. Place turkey on rack in a roasting pan. Roast at 425 degrees for 15 minutes. Reduce heat to 350 degrees roat 2 hours more. Meanwhile in a saucepan bring pomegranate juice honey and 1/3 cup orange juice to a boil. Reduce heat and simmer 4 minutes or until slightly thickened. At the end of the 2 hours brush mixture on turkey. Roast turkey 45 minutes more or until a meat thermometer inserted in thigh not touching bone reads 170 degrees basting occasionally. Let sit 15 minutes before slicing. Garnish with herbs and orange slices if desired.
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butter fresh parsley fresh rosemary garlic cloves orange juice and zest of cracked black pepper pomegranate juice honey
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308,761 |
String/Green Bean Stir-Fry
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Trim the ends of the beans and cut into 1 inch pieces. Remove seeds from the chili pepper and dice. Discard seeds. Zest the lemon. Grate the ginger discarding the stringy part that will come from grating it. Heat the oil in a skillet. Add the diced chili ginger and lemon zest. Sauté for one minute. Add the coconut milk and bring to a boil. Add the green beans and toss to coat. Cook over medium high heat until crisp-tender about five minutes. It is better to undercook this dish to avoid soggy beans. When beans are almost cooked add 2 tablespoons lemon juice. Finish cooking and serve warm.
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green beans chili pepper lemon zest of lemon juice gingerroot coconut milk
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453,091 |
Turkey Sandwich With Cranberry Aioli (Low Fat)
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Whisk the cranberry sauce mayonnaise and rosemary in a small bowl until smooth and well combined. Place on slice of bread on a plate. Pile the turkey evenly on top of it. add the lettuce. Spread the cranberry mixture evenly over the second slice of bread and then flip the slice atop the sandwich. Serve immediately or wrap tightly in plastic wrap and refrigerate until ready to serve.
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cranberry sauce light mayonnaise dried rosemary turkey lettuce lettuce
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