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61,663 |
Tagliatelle with Seafood, and Saffron Cream Sauce
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Scrub all little neck clams in sink to remove any excess dirt or sand. I usually rub the shells gently together against each other or use a vegetable scrub brush. Peel and devein shrimp. If using lobster steam (2) 1-1 ½ lb lobsters until shells just turn red. The meat will cook finish cooking in the sauce. Remove tail and claw meat from the shells. I usually cut tails in half or thirds and leave the claws whole. In the meantime soak the saffron in the white wine. Wine will start to turn reddish orange. Add a little oil and the garlic to a frying pan and cook until softened. Add the clams (and/or mussels if using) shake pan a bit to coat the shellfish with the oil and garlic. Add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens discard any shellfish that remain closed. Then lay the rest of the seafood parsley and the cream on top. Simmer on low for 3 to 4 minutes or until shrimp turn pink. Season with salt and pepper to taste. Cook the tagliatelle in salted boiling water until al dente. Drain and add to the fish serve scattered with some of the leftover parsley.
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saffron white wine olive oil garlic tagliatelle pasta noodles heavy cream flat leaf parsley
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326,493 |
Sweet and Sour Chicken
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In a bowl combine the chicken with the egg white salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator. In the meantime whisk together the pineapple juice vinegar ketchup salt and brown sugar. Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry untouched for 1 minute until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate leaving as much oil in the pan as possible. Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering add the chicken pieces back inches Let simmer for 1-2 minutes until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink add another minute to the cooking. (I would probably test the temperature with my meat thermometer). Taste the sauce and add more brown sugar if you’d like.
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boneless skinless chicken breast kosher salt cornstarch pineapple chunks white vinegar ketchup kosher salt brown sugar red bell pepper yellow bell pepper fresh ginger
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122,086 |
Grandma Ople's Apple Pie
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Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar brown sugar and water; bring to a boil. Reduce temperature and simmer 5 minutes. Meanwhile place the bottom crust in your pan. Fill with apples mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes at 425°F (220°C). Reduce the temperature to 350°F (175°C) and continue baking for 35-45 minutes. Note: you might want to set a baking sheet under the pie to catch any drips.
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unsalted butter all-purpose flour white sugar brown sugar water granny smith apples
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447,904 |
Cinnamon Black Tea
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Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball then you can put the ingredients directly in the water and then strain out later. Place tea ball in hot water and steep for 10 minutes.
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cinnamon black tea
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162,531 |
Dream Cake
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Combine cake mix sour cream orange juice and eggs until moist. Beat on high for 2 minutes. Pour into greased and floured round cake pans and bake at 350°F for 25-30 minutes. While the cake is cooking combine pudding mix and milk and chill. Slice cooled cake into 4 even layers (I use thread to easily slice the cake layers). Layer cake in the following order: put a bottom cake layer on the plate spread with black raspberry preserves cake layer pudding mixture cake layer apricot mixture top cake layer. (Do not spread the fillings to the edge of the cake be sure to leave a small border of cake so that they do not leak out of the sides). Frost the entire cake with plain Cool Whip.
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sour cream eggs milk instant vanilla pudding Cool Whip
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268,947 |
Curried Cauliflower Ala Marianne
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Break cauliflower into flowerets and cook 10-15 minutes in boiling water; drain. Spray a 2-quart casserole with PAM. Transfer cauliflower to casserole. Mix soup cheese mayonnaise and curry powder in a mixing bowl. Pour soup mixture over cauliflower. Toss bread crumbs in butter and sprinkle on top. Bake at 350°F until hot and bubbly.
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head cauliflower mayonnaise cheddar cheese curry powder butter
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307,071 |
Kariokor Nyama Ya Kuchoma (Barbecued Meat Rub, Kenya)
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Thoroughly combine all ingredients. Rub onto whatever meats you would like to bbq.
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coarse salt coarse black pepper crushed red pepper flakes sugar ground ginger garlic powder
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434,364 |
Surprise Pot Roast by Carolyn Miller
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dd potato and carrots around the roast. Cook 10 - 11 hrs on low heat.
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thyme sugar
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313,252 |
Broccoli Rice Casserole
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Saute onion over medium heat with butter until translucent. Add celery and broccoli. Cook 3-5 minutes. Stir in cheese soup and milk until smooth. Place rice in a 8 inch square baking dish. Pour cheese mixture over rice. Do not stir. Bake at 325 degrees for 25-30 minutes or until hot & bubbly.
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onion celery broccoli butter cheese spread evaporated milk white rice
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460,140 |
Strawberry Vanilla Muffins
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Preheat oven to 400°; grease a 12-cup muffin pan. Set 1 T of the sugar aside for topping. In a big bowl whisk together the remaining sugar flour baking powder salt and baking soda. In a blender or food processor process strawberries eggs butter and vanilla until just blended (it shouldn't be a smooth puree). Add the egg mixture to the flour mixture and stir until just blended. Divide batter evenly among prepared muffin cups; sprinkle with reserved sugar. Bake for 19-24 minutes or until a pick comes out clean. Let cool in pan on a wire rack for 5 minutes then transfer to the rack to cool for 5 minutes; serve warm.
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sugar all-purpose flour baking powder salt baking soda strawberries eggs unsalted butter vanilla extract
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388,838 |
Late Summer Amber Tomato Marmalade
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Put water in a 4 cup sauce pan & bring to boil. As the water heats peel the lemons & oranges - leave some pith (remember it is the bitter part so go easy) with the peels. Peel the pith from the fruits and discard the pith. Finely chop the citrus fruits - removing & discarding the seeds. Boil the peels for 3 minutes then drain. When cool enough to handle slice the boiled peels into shreds. Mix tomatoes sugar salt minced ginger bottled lemon juice boiled citrus peels & chopped citrus fruits in a generous non-aluminum soup pot. Bring to a rolling boil then reduce heat to yield a gentle boil. Boil 1 1/2 to 2 hours - until fruits are translucent & the syrup thickens. Mind for scorching - lower heat if the bottom is thickening too quickly but also stir often. Test for gelling by putting a teaspoon on a plate & chilling for 10 minutes or so - if it sets it is ready. Start a hot water bath about an hour & a half into cooking. Ladle the marmalade into sterile hot 1/2 pint jars. Lid then & process 10 minutes in a boiling water bath.
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water oranges lemons tomatoes granulated sugar kosher salt fresh ginger lemon juice
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201,721 |
Carrot Cookies With Orange Icing
|
Cream shortening and sugar until fluffy. Add carrots egg vanilla. Mix well. sift together flour baking powder salt. Add to carrot mixture mix well. Drop by rounded tablespoon onto ungreased baking sheet. Bake 16 minutes at 350°F. Icing: mix together orange juice orange rind butter icing sugar. Spread on warm cookies.
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shortening sugar carrot egg vanilla baking powder salt flour orange juice of orange rind of butter icing sugar
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472,557 |
Espresso Macchiato
|
erve espresso in a demitasse cup and top with a dollop of the frothed milk.
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ilk
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316,877 |
Brownie Bites
|
In a medium-size pan place butter and chocolate and heat over low heat. Stir occasionally until melted and smooth. Remove pan from heat and stir in sugar and vanilla. Add eggs one at a time stirring well after each addition. Stir in flour. Spoon batter into mini muffin pan sprayed with cooking spray filling almost to the top. You can use mini muffin paper liners in the pan instead if you want. Place a walnut half on the top of each brownie. Bake in a 325º oven for about 20 minutes or until brownies look dry and feel firm to the touch. I do these in my convection oven and it takes about 15 minutes. Let cool in pans for about 10 minutes then transfer to wire rack to cool completely. Store in an airtight container.
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butter sugar vanilla eggs flour walnut halves
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178,650 |
Enchilada Sauce - Estilo Guanajuato Salsa Rojo ( Red Sauce Guan
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Remove stem of ancho chilis and tear open to expose seeds and create an open and flat chili. Discard seeds. Place chili one at a time SKIN side down on a SCREAMING HOT skillet or grill pan. The chili should pop and crackle a little as you press it flat and hold it against the scorching hot surface with a metal spatula while you count one cerveza two cerveza three cerveza! Remove from pan and repeat until all chilis are seared. (NOT the pequin tho!). Now place the seared Ancho chilis in 1 cup VERY HOT water and weigh them down with something so they stay submersed. I use a potato masher bc it stands by itself and is easy to remove. Soak chilis for about 15-20 minutes. Drain and discard soaking water. Meanwhile chop dice and measure remaining ingredients. In a blender combine drained chilis chili pequin tomatoes garlic 1 onion- reserve the other to add later cilantro sugar lime juice and broth or juice. Pulse until smooth. (I use what I have on hand. Try to match the broth to whatever dish you are preparing or use V8 or tomato juice.). Heat oil in the skillet used previously or a heavy pot. Add celery onion and green pepper and saute until they begin to soften. (I like to keep the pieces rather large about 1 inch in size.). Remove from heat and pour all ingredients from blender into hot pan. IT WILL splatter and pop! Be careful! Return to burner and whisk over high heat until the mixture comes to a boil. Reduce heat immediately and continue whisking periodically for about 10 minutes or until sauce is thick. Use immediately or transfer to a glass jar with tight fitting lid cool and store in refrigerator until ready to use. Note: I have hot packed this into a sterilized glass canning jar. It never lasts long in my house so I do not know how long it keeps.
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dried ancho chiles tomatoes onion garlic cloves fresh cilantro sugar limes juice of broth tomato juice olive oil celery onion green pepper black pepper salt
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418,328 |
Almond Crusted Orange Mustard Pork Chops
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Mix ground almonds salt and peppers. In a small bowl mix egg and water. Spread almond coating in a shallow dish or plate. Dip chops in egg wash and then dredge in almond mixture. Set aside. Heat oil in a pan and sauté onions and garlic until lightly browned. Remove from pan and set aside. Brown chops in oil over medium heat. 2-3 minutes on a side or until golden brown. Meanwhile mix liquid from oranges soy sauce and mustard. Add sauce to chops and turn heat down to low let simmer for 5 minutes or until chops are cooked through. Top with mandarin oranges and fresh parsley.
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salt cayenne pepper black pepper egg water onion garlic cloves mandarin oranges Dijon mustard soy sauce fresh parsley olive oil
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539,118 |
Nif's Cuban Sandwich
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Cut French loaf lengthwise. Spread butter on top and bottom. Generously add mustard don't be shy! Layer ham cheese pickles and cucumber. Add salt and pepper to taste. Put top on the sandwich and cut into 3 or 4 equal pieces. Heat pan to medium-high temperature. Baste top of one section with olive oil and place oiled side down in pan. Baste other side with olive oil. OR Heat sandwich press or plancha to medium-high. Only use the flat side no grooves on this sandwich! Close until toasted and cheese is melted! For pan - Place heavy item on top of sandwich - I used 2 nested pots. Toast for 5 minutes. Turn sandwich over and toast for another 5 minutes. Turn the heat down and put a lid on the pan to finish the melting. I can see how a sandwich press might do a better job because it's not easy to heat through if you have too many layers. Cut each sandwich diagonally and enjoy!
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butter yellow mustard ham swiss cheese pickles English cucumber olive oil
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307,647 |
Southwestern Cheesecake (Appetizer)
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Spray a 10-inch springform pan with Pam nonstick spray and set aside. Preheat oven to 325 degrees. Saute onions in olive oil and set aside to cool. Beat cream cheese on low speed with salsa green chilies taco seasoning and cooled sauteed onion. Scrape down sides of bowl and beat until softened and all ingredients incorporate. Add eggs one at a time. Scrape bowl after each addition. Pour into springform pan. Bake at 325 degrees in a water bath (place springform pan on a cookie sheet and pour about 1/2 inch of water around it on the cookie sheet) for 50 minutes or until set. Remove from oven; cool and refrigerate overnight. Unmold. Serve topped with the 1 cup of reserved salsa with crackers and/or Triscuits.
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cream cheese olive oil yellow onion salsa salsa diced green chilies eggs
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358,890 |
Monster Cookies
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Beat the eggs; add sugar vanilla syrup margarine. Mix well then add baking soda and peanut butter. Add chocolate chips oatmeal and candies. Mix thoroughly. Scoop with an ice cream scoop and roll up in a ball. Place on a cookie sheet and mash down. Bake in a 350 degree oven for 8 to 10 minutes.
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eggs brown sugar vanilla baking soda margarine peanut butter oatmeal chocolate chips
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461,934 |
Candied Gingersnaps
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Preheat oven to 350 degrees. Chop candied ginger coarsely with a knife then measure to 1 cup. Process in food processor along with 1 cup sugar until finely ground. (If ginger sticks together add more sugar.). In mixer cream butter then add sugar and 1/4 cup of the candied ginger sugar and beat until light and fluffy. Add egg and molasses and beat well. Sift flour soda and spices and add to mixture beating until smooth. Chill for at least two hours. Spread remaining candied ginger sugar on a large plate. Shape dough into 1/2 inch balls and roll in the ginger sugar. Bake for 13 minutes (cookies will puff up then flatten). Remove immediately with sharp spatula to wire racks. (If cookies are left to cool on sheets the candied ginger will harden and stick.) Yield: about four dozen.
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candied ginger white sugar butter sugar sugar egg all-purpose flour baking soda ground ginger ground cinnamon ground cloves
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357,073 |
Paprika Pork in a Pot
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Heat 2 tbsp oil in a pan add the onions and garlic and fry for 10-15 minutes stirring occasionally until softened and lightly coloured. Cut the pork into sizeable chunks then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika and mushrooms cook briefly then add the stock and bring to the boil. Cover and cook for 30 minutes until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.
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onions garlic cloves mushrooms creme fraiche
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97,111 |
Ellie's Elbow Pasta Salad
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Rough cut the first 4 ingredients place in a fod processor and pulse with metal blade till finely chopped. Or chop by hand. Mix all the ingredients together adding more mayo if needed. Chill and serve.
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zucchini carrot onion herb seasoning mix Herb Seasoning mayonnaise wine vinegar elbow macaroni bacon
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5,117 |
Luscious Ricotta Cheesecake
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Preheat oven to 350 degrees. Butter and flour 6-cup spring- form pan. Beat eggs with sugar in a large bowl. Add the Ricotta and continue to beat. Slowly add the flour and baking powder then add all remaining ingredients continuing to beat until smooth. Pour batter into prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean and the cake has a light golden color. Let cake cool in pan then run a thin flexible knife or spatula around the pan to loosen the cake. Carefully remove the rim of the spring-form and slide the cake out.
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eggs flour ricotta cheese sugar baking powder lemon zest of amaretto liqueur Grand Marnier pineapple strawberry
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218,963 |
Tuna-Noodle Casserole
|
Preheat oven to 375 degrees. Cook noodles to package directions. Drain and set aside. Meanwhile in a sauce pan saute' celery and onion in margarine until tender. Stir in soup and milk. Gently stir in tuna pimento and cooked noodles. Transfer to a 1 1/2 quart casserole dish. Sprinkle with Parmesan cheese. Bake for 30 minutes.
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celery margarine tuna parmesan cheese onion milk pimiento
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272,708 |
Chicken Spaghetti Supper
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Cut chicken into 1/2\" strips. In a large skillet heat 2 tablespoons of oil; stir-fry chicken until no longer pink about 6-8 minutes. Remove and keep warm; drain drippings. Add remaining oil to skillet; saute green pepper onion and garlic until tender. Add tomatoes tomato sauce mushrooms and seasonings; bring to a boil. Return chicken to the pan and heat through. Serve over spaghetti. Yield: 4-6 servings.
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boneless skinless chicken breast halves green pepper onion garlic cloves Italian-style diced tomatoes tomato sauce salt dried oregano pepper
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109,053 |
Sesame-Ginger Pasta With Shrimp and Scallops
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Combine all ingredients (except shrimp and scallops) and stir gently. I generally will make the sauce the night before to allow the flavors to soak in together but letting the sauce sit for an hour will do perfectly as well. Cook shrimp and scallops in sauce for about 10 minutes. Mix sauce with noodles and enjoy!
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honey rice vinegar fresh ginger soy sauce orange zest fresh cilantro of fresh mint shrimp scallops
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408,695 |
Diane's White Chili
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Place beans in a large heavy pot. Add cold water to cover beans by at least 3 inches. Bring beans and water to a rapid boil; boil for 2 minutes. Turn off heat and allow to sit covered for 1 hour. Or soak beans overnight in water to cover. Drain beans. Place 5 cups chicken stock in same pot. Add garlic onions cilantro parsley bay leaf oregano thyme cumin mint jalapeno and beans. Bring to a boil. Reduce heat and simmer until beans are very tender stirring occasionally about 2 hours. Meanwhile remove all visible fat from chicken. In a large skillet poach chicken breasts in remaining 2 cups chicken stock until just tender about 15 minutes. Cool and cut chicken into cubes. Reserve stock and chicken. When beans are tender add chicken and one cup reserved stock. Cook for 15 to 20 minutes until chicken is heated through thinning chili with remaining reserved stock as needed (chili should be thick). Ladle chili into bowls. Serve with chopped red onion picked okra or green chilies and nonfat yogurt.
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dried great northern beans garlic cloves onions cilantro flat leaf parsley bay leaf dried oregano dried thyme ground cumin mint chilies chicken breasts red onions green chili
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323,888 |
Foil Wrapped Orange Roughy
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Place filets overlapping on large piece of foil. Make sure that the piece of foil is large enough to enclose them. Sprinkle evenly with onion parsley and mushrooms. Season with garlic salt and pepper (to taste). Wrap the foil crimping the edges to keep in juices. Bake at 400 degrees for 15 minutes. Serve with melted butter and lemon wedges.
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onions butter lemon mushroom pepper fresh parsley
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59,128 |
Preserved Lemon Vinaigrette
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n a mixing bowl stir together all the ingredients.
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lemon rind of fresh chives sugar salt champagne vinegar extra virgin olive oil fresh ground black pepper
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464,834 |
Tangy Orange Yogurt Dessert
|
In a large bowl combine the oranges yogurt and orange juice concentrate. Fold in whipped topping. Spoon into serving dishes. Cover and freeze until firm. Remove from freezer 10 minutes before serving.
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mandarin oranges vanilla yogurt
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203,518 |
Creamy Chicken and Dumpling Soup
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Combine chicken broth and vegetables in a large saucepan and bring to boil. Reduce heat and simmer covered for 10 minutes. Stir in gravy and herbs and bring to boil again. Stir together Bisquick and water. Drop by tiny 1/2 teaspoonful onto soup. Cover and cook for 10 minutes more.
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chicken meat chicken broth carrot celery onion Bisquick water
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49,412 |
Mango Chicken Spinach Salad
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Heat broth in a small nonstick skillet. Add chicken in one layer; cover and simmer until chicken is cooked through about 10 minutes per side. Remove from heat and allow to cool. Arrange spinach on a large serving platter; top with mangoes. (To cut a mango spear the fruit with a large fork. Hold it in place on a cutting board and peel with a paring knife. Cut off thick slices of fruit then dice.) Cut chicken into bite-size pieces and arrange over mangoes. In a bowl stir together nectar mustard curry powder vinegar oil salt and pepper. Pour over salad and toss; serve. Yields about 2 1/4 cups per serving.
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fat-free chicken broth boneless skinless chicken breast spinach mangoes curry powder white wine vinegar canola oil table salt black pepper
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294,695 |
Plain Cookies
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beat the butter and mix in sugar and salt mix in egg and vanilla until it turns light yellow. add flour in to the batter and mix it together gently. wrap the batter with plastic wrap and put it in to refrigerator for 30 minutes. after 30 minutes roll the batter cut the batter with cookie cutters bake in 365 degree oven for about 15 minutes.
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margarine sugar salt egg vanilla flour
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533,987 |
Salmon & Broccoli Frittata
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Preheat the oven to 180C/360°F. Heat the olive oil in a frying pan then add in the chopped broccoli florets and fry over a medium/high heat for 3-4 minutes. Add in the peas and turn the heat up to high heat for 1 minute. Crack the eggs into a bowl and mix with the almond milk nutritional yeast and sliced smoked salmon. Pour the egg mixture into the frying pan with the peas and broccoli and leave to cook for 2-3 minutes (until the bottom of the frittata has cooked). Place the frying pan in the oven and leave to cook for 10-15 minutes.
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eggs broccoli nutritional yeast smoked salmon olive oil
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259,031 |
' Special' Tiramisu
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Strain the yogurt in a yogurt cloth or in a sieve with kitchen towel for about an hour. In the meantime mix the egg with the vanilla. Sieve in the sugar baking powder and flour and mix. Pour in the diet soda and lemon juice. Grate in the lemon rind and mix all together. Bake on 400°F for 20 minutes (this is an approximate) or in the microwave for 10 minutes. When the cake is done mix the coffee and sugar (or sweetener) and pour over cake. Let it soak up. When the yogurt has become thickish (and cake has soaked up coffee) pour yogurt on the cake and spread an even layer. Use a sieve to sprinkle cocoa powder on top of yogurt. Enjoy this guilt free swap :D.
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all-purpose flour powdered sugar baking powder egg vanilla essence lemon zest of low-fat vanilla yogurt artificial sweetener vanilla essence artificial sweetener cocoa powder
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129,292 |
Cornbread Salad I
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Prepare corn bread according to package directions. Cool crumble and set aside. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain crumble and set aside. Whisk together the dressing mix sour cream and mayonnaise. Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes green bell pepper and green onions. Sprinkle with half the cheese corn bacon and the salad dressing mixture. Repeat the layers. Cover and chill at least 2 hours before serving.
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bacon sour cream mayonnaise pinto beans tomatoes green bell pepper green onion cheddar cheese whole kernel corn
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540,737 |
Glazed Sesame Salmon
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Heat oven to 200C/180C fan/gas 6. In a shallow dish mix together the chilli sauce soy sesame oil rice wine garlic and ginger. Lay the pieces of salmon in the marinade skin-side up and set aside for 15 minutes. Put the marinated salmon on a baking tray skin-side down and spoon over a little of the leftover marinade. Sprinkle with the sesame seeds and roast in the oven for 15 mins or until done to your liking. Serve with steamed rice and stir-fried vegetables.
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chili sauce soy sauce rice wine garlic clove ginger salmon fillets sesame seeds
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250,272 |
Frosted Mocha Brownies
|
In a saucepan over low heat melt the chocolate and butter; stir until smooth. Remove from the heat and add sugar. Mix well and add eggs one at a time beating well after each. Stir in vanilla. Combine the flour baking powder and salt; add to the chocolate mixture until just combined. Pour into a greased 9x13x2-inch baking pan and bake at 375°F for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine frosting ingredients and stir until smooth. Frost brownies.
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butter eggs sugar vanilla flour baking powder salt confectioners' sugar butter brewed coffee vanilla
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32,784 |
Sweet Lemon Icebox Pie
|
Mix condensed milk and lemon together well. Line a pie plate with wafer cookies up sides as well. Pour mixture over cookie wafers. Add Cool Whip on top. Refrigerate until pie is firm and serve!
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lemon juice fat-free cool whip
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321,036 |
Bacon, Lettuce and Sun-Dried Tomato Salad
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Cook the bacon in a skillet over medium high heat. Remove the pieces with a slotted spoon. Drain on paper toweling. Remove the sun-dried tomatoes from the oil. Reserve the oil for another use. Combine the salad greens and herbs in a large bowl. Whisk together the red wine vinegar and balsamic vinegar. Slowly whisk in the olive oil. Peel and finely chopped the hardboiled eggs. Toss the lettuce with enough dressing to just coat the leaves. Toss with the bacon and sun-dried tomatoes. Garnish with the chopped egg. Season with salt and pepper and serve.
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bacon sun-dried tomatoes packed in oil green onion fresh basil leaves fresh cilantro leaves red wine vinegar olive oil eggs
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330,923 |
Country Style Pork & Barley Stew
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The previous night soak the black beans in a bowl of water. This will allow them to expand in preparation for cooking. In the morning drain and rinse. Set aside. Place bacon in a frying pan on Medium/High heat. Cook until crispy. (You might want to cook more than the specified amount because you know you're going to be nibbling.) Remove to paper towels to drain. Cut pork into 1-1/2\" chunks. Place them in a bag with the flour and shake to coat. Place them in the frying pan with the hot bacon drippings and brown. Remove to the paper towels to drain. Cut each onion into 8 chunks. Add to the hot drippings and flour residue and stir for about a minute. (You should still be on the Medium/High setting) Add the balsamic vinegar and stir. This will deglaze the pan while you are softening the onions. It should be smelling pretty good in your kitchen right about now! Pour this into the crockpot (brown bits and all) and add the pork and the bacon which you have broken up into several pieces. Add in the beans barley celery carrots broccoli garlic broth concentrate and water. Stir. Cover and cook on LOW for 7 - 8 hours. After 6 or 7 hours check the beans. They should be firm but not hard. If they are still hard replace the lid and check again in another hour. When they are cooked -- add in the salt pepper and pasta. Give it a good stir then replace the lid cooking for another hour or until the pasta is done to your likeness. Enjoy! IMPORTANT: Salt prohibits the beans from cooking properly. Do Not add the salt before the beans are done. Although there is salt in the broth concentrate it isn't enough to affect the cooking process.
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dried black beans bacon boneless pork loin steaks flour onions pearl barley celery carrot broccoli floret garlic water salt fresh ground pepper penne pasta
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221,937 |
Hamburger Soup
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Crumble beef into crock pot. Add next 5 ingredients. Stir in water tomato sauce and soy sauce; then add celery and carrots. Cover and cook on low for 6-8 hours. Turn control to high add cooked macaroni and Parmesan cheese. Cover and cook on high for 10-15 minutes.
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ground beef pepper oregano basil seasoning salt boiling water tomato sauce soy sauce celery carrot elbow macaroni parmesan cheese
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152,477 |
Cinnamon Rolls
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Dissolve yeast and sugar in lukewarm water. Add melted shortening and beaten egg. Add flour powdered milk and salt and mix thoroughly. Cover and let rise in a warm place until doubled. Work down and roll to 1/4-inch thickness. Brush with butter and sprinkle with cinnamon mix and roll up lengthwise. Cut into 12 2 1/2-inch rolls. Place on greased tray and let rise until doubled. Bake in 400 degree oven for 20 to 25 minutes. To make glaze combine powdered sugar melted butter and enough water or milk to make it a spreading consistency.
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water shortening egg powdered milk flour salt brown sugar white sugar cinnamon powdered sugar butter water milk
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347,358 |
The Ultimate Summer Sandwich
|
Spread 2 slices of the bread on 1 side with the pesto. Top with the Taleggio cheese and scatter with the sun-dried tomatoes followed by the arugula. Sandwich together with the remaining bread slices and squash down slightly. Wrap 2 slices of prosciutto around each sandwich. Soak each sandwich in the beaten egg for 3 minutes each side. Heat the olive oil in a large non-stick frying pan over a medium-low heat add the sandwiches to the hot pan and fry for 6 minutes turning halfway until the Taleggio is melting and the prosciutto is golden. Transfer to kitchen paper to drain. Cut each sandwich in half and serve with plenty of napkins.
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pesto sauce taleggio sun-dried tomatoes arugula prosciutto eggs olive oil
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534,758 |
Lobster Risotto
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Bring broth and water to a boil. Add lobster; cover and cook for 5 min. Remove lobster and let cool; remove from shells and chop. Place shells back in broth. Heat butter in pan; add rice cook 2 minute. Stir in 1 c broth & cook until absorbed. Add remaining broth 1/2 c @ at a time adding more when it gets absorbed. When all broth absorbed stir in lobster & peas. Serve: 1 c 374.
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chicken broth water lobster tails butter arborio rice peas
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119,319 |
Healthy Instant Cinnamon and Raisin Slice
|
place slice of bread on plate it's to be served on. Quickly spread a couple of teaspoons of fat-free natural yoghurt over the slice so it's generously thick. Sprinkle very generously with granulated sweetener. using back of spoon smooth the sweetener into the yoghurt. Sprinkle fairly generously with ground cinnamon (to taste). Quickly strategically place raisins onto the slice - about as many as you'd get in a slice of cinnamon and raisin bread works well - or a few more! - to taste. Lightly press the raisins so they get a moment or two to soak a bit of the yoghurt. SERVE -- Goes great with a nice cup of coffee! Yummy! Optionally you might like to strategically add a very few drops of lime juice or lemon juice. pleasing note for us dieters -- This is where granulated sweetener really comes into it's own -- this just would not be the same with sugar. Granulated sweetener dissolves instantly even when the liquid is very cold whereas made with sugar this would be all crunchy and probably nothing like as nice!
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ground cinnamon artificial sweetener nonfat yogurt raisins sultanas
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20,741 |
Lamb and Green Bean Ragout
|
In a large heavy saucepan brown lamb over high heat. Reduce heat to medium and cook onion until just transparent. Reduce heat to low add green beans and cook until they begin to soften. Add tomato sauce and allspice cover and simmer. Cook 30-40 minutes until lamb and beans are tender. Serve over mashed potatoes.
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olive oil lamb stew meat onion fresh green beans Hunts tomato sauce allspice mashed potatoes
|
94,706 |
Raspberry/Peach Dessert
|
Wash and prepare fruit. Break sponge cake into bite size pieces place in bottom of a serving bowl. Spread about one-third of the raspberries and peach slices on top. Pour one-third of the fruit dip over the fruit. For fruit dip: Line a colander or sieve with a double layer of cheesecloth that has been rinsed out and squeezed dry; allow cheesecloth to extend over the outside edges of colander. Stir yogurt until smooth;pour into colander and fold edges of cheesecloth over to cover yogurt. Place colander over a large bowl;refrigerate 12 to 24 hours. Remove yogurt from colander and discard liquid. Combine strained yogurt powdered sugar and schnapps in a medium bowl. Stir until well blended. Add to raspberry and peach dessert.
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fresh raspberry plain low-fat yogurt powdered sugar
|
120,464 |
Mississippi Mud Cake
|
Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and pecans. Pour batter into a greased and floured 15x10 jellyroll pan. Bake at 350º for 20 to 25 minutes or until a wooden toothpick inserted in middle of cake coumes out clean. Remove from oven top warm cake with marshmallows and return to oven for 5 more minutes. For the frosting combine all ingredients with a mixer until well mixed. Drizzle chocolate frosting over warm cake. Cool completely.
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butter sugar eggs vanilla salt flour pecans miniature marshmallows powdered sugar milk butter
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280,391 |
Mini Salad Bar for Picky In-Laws
|
Wash trim and chop or tear all greens. Put the iceberg in one bowl the mesclun in another bowl the spinach in another and the romaine in another. Clean and slice the cucumbers. We don't peel garden cucumbers only store cucumbers. You can if you prefer. Arrange in a shallow dish. Wash tomatoes. If full-size slice them into thick rounds and arrange in a shallow dish. If cherry tomatoes take stems off and put into a bowl. Put the remaining items into more small bowls. Provide a selection of dressings homemade or store-bought. I suggest several variations from Recipe #213989. Note -- if there is something you know EVERYONE likes increase the quantity as needed. A bunch of attractive coordinating bowls are very nice if you have them but if your in-laws are as informal and loving as mine are the cereal bowls will do just fine. :D.
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iceberg lettuce mesclun spinach romaine lettuce cucumbers bell peppers tomatoes cherry tomatoes celery rib black olives green olives crouton
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326,409 |
Broken Leg
|
Combine apple juice raisins cinnamon sticks and lemon slices in a saucepan and bring to a boil. Pour bourbon into 6 mugs. Remove the cinnamon sticks and fill mugs with apple juice mixture.
|
raisins cinnamon sticks lemon slices Bourbon
|
488,268 |
Daikon Radish Salad
|
mix carrots and daikon mix everything else but seeds together mix pour over radishs top with seeds.
|
daikon radishes carrots ginger lemon juice soy sauce mirin sesame seeds
|
403,642 |
Chacha's Greasy Taco Recipe
|
In large skillet brown meat onion and garlic. Add Taco Seasoning Mix cumin diced green chilies and water turn heat to low and allow to simmer until all liquid has evaporated. Grate Cheese and set aside. In large cast iron skillet heat oil to sizzling. Place torilla in grease allow to fry for a few seconds then turn put a couple of tablespoons full of meat and some cheese in middle of tortilla allow to cook a few and fold in half over mixture before getting to crispy. Place paper towels in baking sheet put each finished taco in this sprinkling with parmasan cheese and place in oven set at warm or less than 200 degrees. Continue making tacos and placing until sheet is filled. Shred lettuce finely; chop tomatoes green onions radishes and cucumber; grate some more cheese for toppings. Also include salsa and sour cream even some avacado or quacamole if you like. Get out plenty of napkins cuz you're soooo gonna need em.
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onion minced garlic clove cumin powder diced green chilies water cheddar cheese monterey jack cheese corn tortillas parmesan cheese
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482,611 |
Lentils With Panch Phoran (Dal)
|
In a bowl rinse the lentils and mung beans well and pick out discolored beans. Drain in a sieve and put into a heavy pot with the salt and cold water. Stir and bring to a boil. Reduce heat to low and simmer for 25 minutes stirring occasionally to prevent sticking. When lentils are tender remove from heat. Heat oil in a small skillet over medium-high heat. Add asafetida and panch phoran stir and allow spices to sizzle about 30 seconds. Add tomato and turmeric. Work mixture with wooden spoon into a puree. Cook about 3 minutes. Add tomato mixture to the cooked lentil mixture and simmer about 5 minutes. Serve.
|
red lentil salt cold water asafoetida powder Panch Phoran plum tomato turmeric
|
182,017 |
Tropical Salsa
|
In a medium to large bowl combine all ingredients except coconut. Stir cover and refrigerate for 24 hours before serving. Immediately before serving add coconut.
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papaya mango fresh pineapple fresh strawberries kiwi fresh cilantro fresh lime juice coconut flakes
|
486,208 |
Vadouvan Indian Spice Blend - Gourmet
|
Preheat oven to 350F (176C) with rack in middle position. In a food processor pulse onions in 3 batches until very coarsely chopped (okay if a few large pieces remain) transferring to a bowl. Repeat with shallots then garlic. In a deep 12-inch heavy nonstick skillet over high heat heat oil until it shimmers. Sautee onions shallots and garlick (stir often) until golden and browned in spots 25-30 minutes. In an electric coffee/spice grinder or with mortar and pestle grind fenugreek seeds. Add ground fenugreek to onion mixture and add remaining ingredients. Stir until combined. Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake stirring occasionally with a skewer to separate onions until well browned and barely moist 1 to 1-1/4 hours. Store in tightly sealed container in refrigerator for up to 1 month or in freezer up to 6 months. If you feel generous share with your friends.
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onions shallot garlic cloves fenugreek seeds curry leaf ground cumin ground cardamom brown mustard seeds turmeric nutmeg ground cloves salt fresh ground pepper
|
325,250 |
Whole Wheat Zucchini or Carrot Bread
|
Beat together oil and honey then add eggs vanilla and zucchini. Sift dry ingredients and add to zucchini mixture. Add nuts last. Bake in a greased 9\" loaf pan at 350F for 45 to 60 minutes.
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zucchini carrots butter honey brown sugar eggs vanilla whole wheat flour baking soda baking powder salt cinnamon raisins nutmeg
|
319,320 |
Braised Breast of Lamb
|
Melt the fat in a heavy pot. Add the breast and brown lightly on both sides. Sprinkle with thyme and add water. Add carrot clove-studded onion turnip and pepper. Lower heat cover and simmer for 1 1/2 hours. Remove as much fat as possible with a spoon and salt to taste. Cut ribs into serving pieces.
|
lamb breast thyme water carrot onion whole cloves turnip black pepper salt
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430,197 |
Banana Mango Smoothie
|
Arrange the mango cubes in a single layer on a baking sheet; freeze until firm (about 1 hour). Place frozen mango and the remaining ingredients in a blender. Process until smooth.
|
mango banana nonfat milk honey vanilla extract
|
313,740 |
Ww Watermelon Sorbet (5 Points)
|
Cook the water sugar and lemon juice together stirring occasionally until the sugar is dissolved. Remove from the heat and chill. Cut up the watermelon and remove all the seeds. Puree the watermelon in a blender or food processor. Stir into the chilled syrup. Freeze in an ice cream maker according to the manufacturer's instructions. Pack into an airtight container and store in the freezer until ready to serve.
|
watermelon lemon juice water sugar
|
417,957 |
Chicken Pea and Pasta Broth from Olive Magazine April 2010
|
Heat the stock in a pan add the pasta and peas cook for approximately 8 minutes until just tender add the shredded chicken breast and heat through. Season and stir through parsley.
|
tiny pasta chicken breast parsley
|
375,739 |
Papi's Ensalada De Nopales (Cactus Salad)
|
Combine all the ingredients in a medium bowl. If you like less heat remove the membranes and seeds from chiles I usually leave them when using jalapeños - they're pretty mild for DH. I serve with tortilla chips.
|
roma tomatoes onion cilantro nopalitos limes juice of salt
|
523,285 |
Poteet Punch
|
In the bottom of a mixing glass or shaker muddle strawberries and simple syrup. Add vodka limoncello lime juice and ice. Shake vigorously and strain into a chilled cocktail glass or serve over ice in a small rocks glass. Garnish with a lemon twist and a fresh strawberry. For a Texas-style kick muddle a piece of fresh jalapeño with the strawberries.
|
vodka lime juice strawberries strawberry lemon twist
|
426,052 |
Couscous W/ Moroccan Lamb Broth,glazed Onions& Fried Almonds
|
Couscous: Place couscous in a fine strainer and rinse under cold running waterDump couscous into large bowl and let stand until grins swell about 10 minutes. Break up lumps with your fingers. Fill a large steamer pot or stockpot with water. Set up steamer making sure there are 4 inches between simmering water and steamer basket. Carefully pour couscous into steamer or colander. Steam couscous uncovered over simmering water for 15 minutes. Pour couscous onto large rimmed baking sheet. Sprinkle with 1 cup cold water and salt; use long fork or oiled hands to spread couscous and break up any lumps. Set aside for at least 5 minutes. (Couscous can be covered with paper towels and stored at room temperature up to 8 hours.). Add water to pot making sure there is enough room between simmering water and steamer bottom. Carefully pour couscous into perforated steamer or colander; steam couscous uncovered over simmering water for 20 minutes. Moroccan Lamb Broth with Chickpeas and Vegetables: Bring chickpeas and 7 cups water to simmer in medium saucepan. Simmer covered until chickpeas are just tender about 1 hour. Drain chickpeas then pour into bowl of cold water. Gently rub chickpeas between fingers to remove skins. Discard skins drain chickpeas and set aside. Place lamb salt pepper ginger saffron onions parsley and cilantro and butter in soup kettle. Melt butter over low heat swirling pan once or twice to let spices and meat mix gently. Add 3 quarts of water and bring to a simmer. Add chickpeas; cover and simmer until meat is tender about 1 1/4 hours. Cool lamb broth skimming fat that rises to the surface. Remove 2 cups of broth and strain it; reserve for glazed onion topping. Remove and discard herb bundle. Remove shanks and separate meat from bone; return meat to broth. (Can be covered and refrigerated up to 2 days.). About 30 minutes before serving bring lamb broth to simmer. Add carrots turnips pumpkin and zucchini. Cover and simmer until vegetables are tender about 20 minutes. Adjust seasonings. Remove another 3 cups of broth and strain it; reserve for moistening couscous. (There will be only a little broth left in meat and vegetables at this point.) Glazed Onions with Raisins: Bring broth to boil in saucepan. Add remaining ingredients including salt and pepper to taste. Simmer covered for 45 minutes. Uncover and simmer until liquid boils away and onions have glazed appearance 30 to 45 minutes. (Can be covered and refrigerated up to 2 days.) Warm before serving. Fried Almonds: Heat oil in large skillet over medium-high heat. Add almonds; fry until golden brown 3 to 4 minutes. Drain on paper towels and set aside. (Can be stored in airtight container up to 2 days.). To Assemble: Prepare Steamed Couscous Moroccan Lamb Broth with Chickpeas and Vegetables Glazed Onions with Raisins and Fried Almonds as described above. Pour couscous onto large flat serving dish with sloping sides and toss with butter. Use fork to smooth out any remaining lumps. Form couscous into a large ring leaving a small opening in the center for meat. Pour 3 cups reserved broth over couscous. Cover and let stand 10 minutes. Remove meat from broth and place in center opening. Scatter vegetables over couscous . Spread glazed onions over meat and vegetables then sprinkle with almonds. Serve immediately. (Leftovers can be stored in covered container and refrigerated up to 2 days. Reheat individual portions in microwave.).
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couscous table salt dried garbanzo beans lamb shanks table salt ground black pepper ground ginger saffron thread onions fresh parsley leaves fresh cilantro leaves unsalted butter carrots turnips pumpkin zucchini Spanish onion ground cinnamon raisins sugar unsalted butter unsalted butter
|
186,022 |
Cauliflower With Black Mustard Seeds
|
Separate and cut the cauliflower into 1-inch florets. Set aside. Trim the scallions and chop them including the entire green part. Set aside. Measure out the spices and place them as well as the water right next to the stove. Heat the oil in a wok or sauté pan over high heat. When the oil is hot add the mustard cumin and fennel. Keep a pot lid handy since the seeds may splatter and splutter when added. When the seeds stop sputtering add the turmeric and immediately add the cauliflower. Stir-fry the cauliflower until its evenly coated with spice-infused oil. Add the scallions salt and water; mix and cover with a lid. Cook over medium heat and toss a couple times until the cauliflower is soft about 10 minutes. Uncover fold in the coriander and continue stir-frying until excess moisture evaporates and the cauliflower looks glazed about 5 minutes. Turn off the heat and serve.
|
cauliflower scallions green onions black mustard seeds cumin seeds fennel seed turmeric salt warm water fresh coriander
|
356,899 |
Lemon Lush
|
ix and press first 3 ingredients into a 9 x 13" pan. Bake at 325* for 15 minutes. Cool. Mix and spread cream cheese powdered sugar and cool whip over cooled crust. Mix and spread pudding (prepared according to package directions) over cheese and cool whip. Spread cool whip on top and chill. Garnish with nuts.
|
margarine flour cream cheese powdered sugar Cool Whip instant lemon pudding milk Cool Whip
|
14,284 |
Roast Beef & Veggie Fajitas
|
Spray 10 inch skillet with no stick cooking spray. Heat skillet over medium-high heat; add onion red pepper and zucchini. Cook stirring occasionally until vegetables are crisply tender (3 to 4 minutes). Add fajita marinade and roast beef; continue cooking until heated through (3 to 4 minutes). Divide beef mixture evenly among tortillas. Sprinkle each with 1/4 cup cheese; roll up. Helpful Hint: Let everyone make their own fajita. In addition to the cheese other ingredients like hot sauce jalapeno chiles or cilantro can be added to the fajita before rolling or folding.
|
onion zucchini low-fat flour tortillas reduced-fat American cheese
|
191,334 |
Barmia
|
Roughly chop the onion in quarters and fry in a little olive oil for five minutes until it starts to brown peel the garlic bulbs use as many as you like but a lot is needed for this dish- no need to chop leave the garlic whole add them to the onions until all is well browned and softened - 15 minutes on a low heat will do it. In a separate pan brown the lamb in batches and when they are nicely coloured add to onion garlic. Leave the juices in the pan until later as will fry the okra. When all the meat has been browned add them to the onions and garlic and season. Then pour the stock into a jug and add the tomato puree or paste and stir in the tamarind making sure this is well mixed (the tamarind gives the stock a nice reddish brown colour). I have had this dish bright orange cooked by a native Iraqi lady but my husband assures me he thinks the colour is wrong and tamarind wasn't used hence the colour. Of course he prefers mine! Pour the stock over the onions garlic meat. Bring to the boil and simmer for however long you have got I usually leave the dish for minimum 45 minutes. 20 minutes before you want to serve cut up the okra either in half or if very long 3 lengths. Then brown the okra in the pan with the meat juices. It takes about 5 minutes to colour--this also releases a serum in the okra which will thicken up the dish. Add to the main dish also add the chopped parsley now; cover the dish and leave for remaining time on a low heat. If bubbling too much slant the lid to let out heat. I serve with pilau rice and warm pitta bread.
|
onions onions garlic lamb cutlets olive oil okra ladyfingers tamarind paste tomato puree parsley
|
208,562 |
Quick 'n Easy Sausage on a Bun
|
Heat large nonstick skillet on medium-high heat. Add sausages; cook 12 minute or until cooked through (170ºF) turning after 6 minute.You can also BBQ the sausages. Remove sausages from skillet; cover to keep warm. Drain skillet. Add peppers onions garlic and dressing to skillet; cook and stir 5 minute or until vegetables are crisp-tender. Stir in tomatoes. Bring to boil; cook 5 min. stirring occasionally. Cut sausages lengthwise in half being careful to not cut all of the way through to bottom of each sausage. Open sausages; place cut-sides down on bottom halves of rolls. Top evenly with pepper mixture and cheese. Cover with top halves of rolls. Optional:Place sausage on bun; spoon on sauce. Top with cheese and microwave or place under broiler until cheese is melted.
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green peppers onion garlic cloves diced tomatoes cheese
|
480,283 |
The Quicket, Easiest, Tastiest Turkey Meatballs
|
Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 inch pan. Mix ground turkey whole egg egg yolk breadcrumbs parmesan cheese garlic onion basil oregano fennel seed and garlic salt together well. Roll into 1 inch balls; place in pan at least 1/2 inch apart (will probably take a couple batches yields about 45 meatballs). Bake for 30 minutes. Add meatballs to your favorite pasta soup or enjoy alone. (This recipe can also be used to make turkey burgers. Just pan fry about 10 minutes instead of baking.).
|
ground turkey egg parmesan cheese garlic cloves onions dried basil leaves oregano fennel seed
|
285,351 |
Garlic-Rosemary Mashed Potatoes
|
Scrub and pierce potatoes. Bake at 400F for 45-55 minutes or until tender. Meanhwile remove papery outer skin from garlic bulb (do not peel or separate cloves); cut top off bulb. Place on a piece of heavy-duty foil; drizzle with 1/2 teaspoons of oil. Wrap foil around bulb. Bake at 400F for 30 to 35 minutes or until softened. Cool for 10 minutes. Squeeze softened garlic into a large mixing bowl. Cut potatoes in half; scoop out pulp and add to garlic. Discard potato skins. Mash potatoes. In a small saucepan saute rosemary in remaining oil for 2 minutes; add to potato mixture. Add milk and salt; beat until fluffy.
|
baking potatoes head of garlic olive oil fresh rosemary nonfat milk salt
|
353,134 |
April's Chunky Chili
|
ook up ground beef in skillet. Mix ground beef kidney beans diced tomatos chili powder and tomato sauce in crock pot and cook for 1 hour. Serve in bowls with a scoop of sour cream and sprinkled with cheese.
|
red kidney beans diced tomatoes tomato sauce ground beef chili powder cheddar cheese sour cream
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3,985 |
Golden Fruitcake I
|
Cream butter add sugar gradually and continue beating. Add eggs one at a time beating thoroughly after each addition. Add orange juice raisins candied fruit coconut and nuts. Fold in sifted dry ingredients. Turn into greased double wax paper lined loaf pan and bake at 275°F for 2-1/2 to 3 hours. Cool in pan for 10 minutes. Turn out and cool completely on rack. Wrap in plastic wrap; store for 3-5 weeks before serving.
|
butter margarine sugar eggs sultana raisin candied lemon peel candied citron peel coconut flour baking powder baking soda salt
|
25,879 |
Puffy Omelet
|
In a large bowl let egg whites warm to room temperature about 1 hour. Preheat the oven to 350 degrees F. On high beat egg whites with mixer with cream of tartar just until stiff peaks form when beaters are slowly raised. In small bowl using the same beaters beat egg yolks until thick and lemon colored. Add salt pepper and milk gradually beat until well combined. With a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined. Slowly heat a 9-10\" heavy skillet with heat resistant handle or an omelet pan. (To test temperature sprinkle a little cold water on skillet. Water should sizzle and roll off in drops). Add butter and oil; heat until it sizzles briskly-it should not brown. Tilt pan to coat side with butter mixture. Spread egg mixture evenly in pan; cook over low heat without stirring until lightly browned on underside-about 10 minutes. Transfer skillet to oven bake 10-12 minutes or until top seems firm when gently pressed with fingertip. To serve fold omelet in half. Turn out onto heated serving platter. Garnish with parsley sprigs if desired.
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cream of tartar salt pepper milk butter parsley
|
33,701 |
3 Cheese Potato Casserole
|
Preheat oven to 350. Lightly grease a 1 1/2 qrt casserole. Cook the potatoes in boiling salted water for 15 minutes-or tender. Drain well. In a large mixing bowl combine the next 6 ingredients. Mix well. Stir in the potatoes. Spoon potatoes into casserole. Bake for 25 minutes. Sprinkle the cheddar cheese&paprika. Bake for 5 minutes or until cheese has melted.
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potatoes cream-style cottage cheese sour cream green onion fresh parsley garlic salt cheddar cheese paprika
|
123,224 |
Nuoc Cham (Hot Vietnamese Sauce for Dipping)
|
Remove stalks from chilies and de-seed if you like a milder dip though this defeats the purpose of this sauce. Pound garlic in a pestle or a food processor. Add chilies one by one and keep processing until you have a fine paste. Add sugar and lime pieces and continue to process. Remove to a small bowl (out of the pestle but leave in processor). Add water vinegar and fish sauce; mix well. Keeps well in airtight container in the fridge.
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red chilies garlic cloves sugar limes hot water vinegar fish sauce
|
44,553 |
Electric Lemonade
|
Place ice in a glass. Add sweet and sour vodka and blue curacao to the glass and top up with 7-Up. Garnish with a lemon wedge and serve.
|
vodka blue curacao lemon wedge
|
232,509 |
Cowboy Beans
|
Combine all ingredients. Cook together until hot. Put in slow cooker to keep warm.
|
kidney beans bacon hamburger brown sugar ketchup onion bell pepper salt pepper mustard vinegar
|
244,891 |
Herbed Bread (Bread Machine)
|
In bread machine pan place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
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water butter margarine instant mashed potatoes sugar salt dried basil dried thyme bread flour active dry yeast
|
12,401 |
Versatile Minced Pork Recipe(Crock Pot or Fry Pan))
|
Mix together;Pork egg soy bread crumbs. Onion mashed potato milk Salt& pepper to taste& 1 tsp hot sauce. Mix together use your hands and make meat balls about the size of large golf balls. Put oil in a hot skillet and brown the meat balls well turning to all sides 10 minutes. In a crock pot mix: tomatoes 2 cloves garlic cottage cheese chives and cilantro. Heat sauce on high in the crock pot until hot lower heat to medium. Transfer the meat balls to the crock pot. Put a little water in the fry pan to get all the brown bits and pour into the crock pot. Cover crock pot and cook on medium for 3 hours. ---------OR You can make Sloppy Joe's---------. Mix sauce and cook so the flavors meld. Mix all the meat ball ingredients together but don't make the meat balls just put all the meat mixture in a fry pan stirring well to break up any lumps and cook until well done. When well cooked pour in the sauce mix well and serve on Sub rolls toasted.
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pork egg light soy sauce onions mashed potatoes milk hot chili sauce garlic clove Italian tomatoes cottage cheese garlic cloves chives cilantro
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472,919 |
Crispy Potato Skins- Mayo Clinic.com
|
Preheat the oven to 375°F. Wash the potatoes and pierce with a fork. Place in the oven and bake until the skins are crisp about 1 hour. Carefully — potatoes will be very hot — cut the potatoes in half and scoop out the pulp leaving about 1/8 inch of the potato flesh attached to the skin. Save the pulp for another use. Spray the inside of each potato skin with butter-flavored cooking spray. Press in the rosemary and pepper. Return the skins to the oven for 5 to 10 minutes. Serve immediately.
|
russet potatoes fresh rosemary fresh ground black pepper
|
393,969 |
Buttermilk Potato Rolls
|
Place all ingredients into bread machine. Program for dough and press. start. At the end of the cycle punch down the dough and turn out onto a lightly floured board. Divide dough and allow to rest for 10 to 15 minutes. For cloverleaf rolls divide dough into equal pieces and roll each piece into a ball. Arrange 3 balls of dough in each cup of a greased muffin pan. For large rolls divide dough into equal pieces and roll each into a small ball. Arrange balls of dough snugly on a greased baking sheet. Brush rolls with a bit of melted butter then cover loosely and set aside in a warm spot until doubled in size about 1 hour. Preheat oven to 375°F Brush rolls with butter and bake until deep golden brown and cooked through 20 to 25 minutes. Serve hot spread with butter if desired.
|
buttermilk water butter margarine honey salt all-purpose flour active dry yeast bread machine yeast
|
61,481 |
Mandarin Orange Mixed Salad
|
Mix (or shake) the first five ingredients until well blended. Pour mixture over mandarin orange segments in a salad bowl (I like to use a glass or clear salad bowl for this recipe) cover with plastic wrap and refrigerate until well chilled. About 15-20 minutes. Add the lettuce spinach mushrooms bean sprouts onions to the mandarins in the salad bowl and toss well. Sprinkle with sesame seeds.
|
rice vinegar honey ground cinnamon mandarin orange segments lettuce fresh mushrooms bean sprouts red onion sesame seeds
|
245,596 |
Raspberry Jalapeno Glaze
|
In a nonreactive heavy saucepan mix everything together and cook over medium high heat until the sugar has melted. Continue to cook until the sauce has reduced to 4 cups and coats the back of a spoon (approx 20-30 minutes).
|
fresh raspberries apple cider vinegar soy sauce brown sugar lemon juice
|
138,679 |
Party Cheese Ball
|
Combine cream cheese and cheddar cheese. Mix until well blended. Add remaining ingredients except for the pecans. Mix well. Divide mixture in half and place on sheet of plastic wrap and cover cheeseball mixture. (I usually form the mixture into a ball shape in the plastic wrap). Chill for several hours or overnight. (I usually chill mine overnight). Next day form the cheeseball mixture into a. ball and roll in the finely chopped pecans until the surface is covered. Makes 2 (1pound) cheeseballs.
|
cream cheese cheddar cheese chopped pimiento green bell pepper onion Worcestershire sauce lemon juice cayenne pepper salt pecans
|
182,292 |
Cajun Caviar
|
Combine all ingredients and mix well. Cover and refrigerate for at least 2 hours but overnight is best. Keep chilled until ready to serve with tortilla chips corn chips or crackers.
|
black-eyed peas bell pepper green onion garlic clove cumin fresh cilantro wine vinegar olive oil
|
349,994 |
Honey Graham Snack Mix
|
In a large bowl or gallon size zipper bag mix ingredients. Store lightly covered.
|
olden raisin
|
429,107 |
Garlic Baked Potatoes
|
Preheat barbecue to a medium heat. Using an apple corer carefully remove a plug from each potato making sure not to go right through the potato. Reserve the plugs. Combine oil rosemary salt and black pepper. Fill hole in each potato with 2 garlic cloves and a little oil mixture. Cut off two-thirds of each plug and discard. replace remaining plug in potato and wrap potatoes in aluminium foil. Cook potatoes on barbecue for 1 hour or until tender.
|
potatoes olive oil fresh rosemary garlic cloves
|
38,307 |
Pork Chops With Peach Salsa
|
Stir together all salsa ingredients in medium bowl. Cover; refrigerate at least 1 hour. Heat gas grill to medium or charcoal grill until coals are ash white. Meanwhile combine salt and pepper in small bowl; sprinkle both sides of pork chops. Place chops on grill. Cover; grill turning once until desired doneness (10 to 15 minutes). Serve with salsa.
|
green onion fresh cilantro red bell pepper lime juice red pepper flakes salt pepper
|
282,020 |
Fluffy Orange Pie
|
Combine crumbs and butter. Press firmly on bottom and up sides of 9\" pie plate chill. In large mixer bowl beat cream cheese until fluffy. Gradually beat in condensed milk and concentrated orange juice until smooth. Fold in whipped cream. Pile into crust. Chill 2 hours or until set.
|
butter cream cheese
|
472,741 |
Slow-Cooker Open-Face Pulled-Pork Sandwiches With Tangy Broccoli
|
In a medium bowl mix together the red onion 4 tablespoons of the vinegar and ¼ teaspoon each salt and pepper. Cover and refrigerate for at least 4 hours and up to 3 days. In a large bowl whisk together the sour cream mayonnaise 2 tablespoons of the remaining vinegar and ¼ teaspoon each salt and pepper. Fold in the broccoli slaw and refrigerate for up to 12 hours. In a 4- to 6-quart slow cooker mix together the yellow onion tomato paste sugar Worcestershire sauce mustard Cajun seasoning the remaining 2 tablespoons of vinegar ½ teaspoon salt and ¼ teaspoon pepper. Add the pork and turn to coat. Cover and cook until the pork is very tender on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Using 2 forks shred the pork and mix it into the cooking liquid. Serve the pork and onions on the toast with the broccoli slaw.
|
red onion cider vinegar sour cream mayonnaise broccoli yellow onion tomato paste light brown sugar Worcestershire sauce Dijon mustard
|
322,221 |
Brocamole
|
Steam the broccoli until tender. Put in a food processor with the rest of the ingredients and process until smooth.
|
avocado broccoli red onions garlic cloves lime juice fresh cilantro garlic powder salt
|
426,190 |
Lincolnshire Sausage & Lentil Simmer
|
Heat the oil in a large casserole or very large sauté pan with a lid. Add the pancetta and sausages and sizzle for 10 minutes turning the sausages occasionally until nicely browned and sticky. Scoop the sausages out on to a plate. Add the onions carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften. Return the sausages to the pan and add the rosemary lentils stock vinegar and tomatoes then season with salt and pepper. Bring to the boil and simmer rapidly for 5 minutes then lower the heat cover and simmer for 45 minutes stirring every so often until the lentils are tender. (It can now be chilled and frozen for up to 1 month.). Check the seasoning scatter over the parsley and serve from the pan.
|
pancetta bacon pork sausages onions carrot garlic cloves fresh rosemary lentils white wine vinegar chopped tomatoes flat leaf parsley flat leaf parsley
|
242,740 |
90-Minute Pork Side Ribs
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Place the ribs in a large pot and cover with water (you may slice the slab in half if desired or leave in one piece). Add in seasoned salt black pepper and garlic powder; bring to a boil and simmer for about 20-25 minutes or until the meat is tender but not falling off the bone; drain then place the ribs on a large plate. Cover ribs loosely with foil and allow to cool for about 30 minutes or more. At this point you may refrigerate for up to 24 hours or until ready to cook (if desired you may brush ribs with BBQ sauce on both sides before refrigerating to increase the flavor). Heat grill to medium-high. Place the ribs on the grill and cook for about 10-15 minutes or until desired doneness turning several times and brushing with barbecue sauce. *NOTE* for oven baking; heat oven to 400°F. Place the boiled ribs on a broiler rack on a baking sheet that has been lined with foil for easy clean-up. Brush both sides of the ribs with barbecue sauce. Bake until browned turning once (cooking time should be about 17-20 minutes or until desired doneness) you may brush with more sauce while baking if desired.
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water black pepper garlic powder barbecue sauce
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70,722 |
Ricotta-Filled Brownie Squares
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Melt butter and stir in cocoa. Set aside to cool slightly. Beat eggs sugar and vanilla until light and fluffy. Add combined dry ingredients and mix well. Add chocolate mixture and stir thoroughly. Pour half of the batter into a greased 8\" square pan. Layer will be very thin but smooth to edges. Drop Ricotta Filling on top and smooth to edges. Drop remaining brownie batter by spoonfuls over Ricotta Filling to cover. Don't worry if ricotta is not entirely covered. Bake at 350° for 35-40 minutes or until toothpick tests clean. Let cool and cut into 2\" squares. Ricotta Filling: Combine all ingredients and beat until creamy.
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butter cocoa powder eggs sugar vanilla flour baking powder salt ricotta cheese butter sugar egg flour vanilla
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136,532 |
Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze
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Set oven to 350 degrees. Set oven rack to second-lowest position. Generously grease a Bundt pan. In a bowl sift together flour baking powder baking soda pie spice and orange zest; set aside. In a large bowl beat eggs until light and fluffy (about 5 minutes). Beat in sugar until well blended. Beat in pumpkin and melted butter until combined. In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined. Stir in raisins. Transfer the batter to prepared Bundt pan. Bake for about 55-60 minutes or until cake tests done. Cool completely before glazing. To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil. Boil the mixture for about 3 minutes stirring/whisking constantly. Remove from heat and cool slightly. Drizzle over cooled cake.
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all-purpose flour baking powder salt baking soda pumpkin pie spice orange zest eggs white sugar pumpkin puree butter margarine milk half-and-half cream dark rum raisins butter butter rum sugar water
|
409,031 |
Creamy Skillet Corn
|
Melt butter in a large skillet over medium heat. Add shallots and sugar and saute' to 2 to 3 minutes. stir in corn and water and cook until tender about 5 minutes. Gradually stir in cream and cook until cream is reduced and sauce thickens about 8 minutes. Season with nutmeg salt and pepper.
|
butter shallot sugar frozen corn water ground nutmeg salt
|
303,997 |
Country Ham Balls
|
Combine the ham bread crumbs eggs and milk in a bowl. Form into small balls and place in a shallow baking dish. Mix the vinegar water brown sugar and mustard in a separate bowl. Pour the mixture over the ham tballs. Bake at 350 degrees for 25 minutes or until brown.
|
country ham eggs milk vinegar water brown sugar prepared mustard
|
169,708 |
Japanese Style Cucumber and Radish Salad
|
Combine onion radishes and cucumber in a medium bowl. Combine vinegar and next 4 ingredients in a small bowl; stir until well blended. Drizzle vinegar mixture over cucumber mixture tossing to coat. Cover and chill 15 minutes. Sprinkle with sesame seeds before serving.
|
sweet onion radishes English cucumber canola oil salt crushed red pepper flakes sesame seeds
|
461,097 |
Rainbow Cheesecake
|
Before getting started with the crust make sure your springform pan is water tight. You may do this by carefully wrapping a few layers of foil on the outside of the pan working in both directions so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it. Mix together the graham cracker crumbs sugar and cinnamon together in a bowl. Add the melted butter until thoroughly blended. Press all but a few tablespoons of the graham cracker mixture into the prepared springform pan. Press the crust down firmly in the pan. You may use a measuring cup for this which makes it easy to get around the edges. You should have an even flat crust. Bake the crust in a preheated 350 degree Fahrenheit oven for 10 minutes on a low rack. Remove from the oven and cool completely before continuing. Turn oven temperature down to 325 degrees Fahrenheit. To make filling add the cream cheese to a mixing bowl. Beat until smooth 4 to 5 minutes. Add sugar and continue to beat until smooth again another 4 to 5 minutes. Add salt vanilla and one egg at a time beating briefly between each egg. Do not overbeat for it may cause cracks. Finally beat in the sour cream and heavy cream until just incorporated. Once the mixture is well combined and very smooth divide it into 6 dishes. Add food coloring to each dish to get the desired colors. Pour colored mixtures into prepared and cooled crust. Start with red and pour it right in the center. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color. I have seen others that have just dolloped (by about 1/4 cupfuls) of the colored filling by overlaping colors and it still came out fine just a different look. Place cheesecake into a baking dish filled with boiling water about 1 inch up the side of the springform pan. Bake at 325 degrees Fahrenheit in the water bath for 1 hour and 45 minutes. Turn off the oven crack the door to the oven open. Let the cake cool in the oven for one hour. The slow cooling will help it not crack. Loosely wrap the dish in foil so the foil isn't touching the top of the cake and refrigerate for at least 4 hours. When ready to remove cake run a clean narrow knife around the edge of the dish remove the foil unlock the spring and carefully lift off the outer ring. Slice to serve.
|
graham cracker crumbs sugar cinnamon butter cream cheese sugar salt vanilla eggs sour cream heavy cream
|
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