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189,695 |
Char Kway Teow
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Heat a LOT of oil in a wok and add in chopped garlic. Fry for about 40 seconds and dont burn it please! Add in both noodles bean sprouts fish cake chinese sausage bok choy and toss. Add in kecap manis soy sauce and dark say sauce. Toss. Push noodles to one side of the wok and add in yet more oil -- Pour in beaten eggs and let set for around 50 seconds. Scramble and combine with noodles. Add in chives and toss for another 3 minutes or so. I cant really give exact measurements for the seasoning like the soy sauces for this recipe cos its all up totaste. I like mine with a lot of kecap manis and I like it moist. Its all up to u! Be creative!
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bean sprouts chives bok choy ketjap manis dark soy sauce light soy sauce eggs garlic cloves
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526,246 |
Gluten Free Tortilla Pizzas Ala My 9 Year Old
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Preheat oven to 425 degrees and line a baking sheet with parchment paper. Strain marinara sauce with a fine mesh sieve or colander OR cook down not he stove prior to assembly so that your pizzas won't be soggy. Place tortillas on the parchment paper in a single layer. Spoon desired amount of marinara sauce onto each tortilla (we used about a Tablespoon). Sprinkle with a bit of mozzarella cheese. Add toppings as desired. My son used some salami on some of them and just plain cheese on the others. Bake in a preheated oven for about 10-15 minutes until desired doneness. Eat. Keep in mind when you review this -- my 9 year old was very excited to post this. This is his very own recipe!
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corn tortillas mozzarella cheese
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515,996 |
Kai Wot (Ethiopian Beef Stew)
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Wash the cubed beef well pat them dry with a toe and set aside in the fridge. (Please don't skip this step. It's an important part of the process for tenderizing the beef). Finely chop the onions in a blender or food processor until almost puréed. Transfer the onions to a heavy pot and cook on medium heat until they are day and have turned a reddish-brown color. Add the water and Berberi. Cook an additional 30 minutes stirring periodically adding more water if needed so the sauce doesn't get dry (this process allows for the berberi to become less bitter). Add the meat to the sauce and turn the heat down to low. Simmer for 45 minutes to an hour adding a little water if needed to prevent the onions and meat from sticking the bottom of the pan. After an hour or so of simmering add the butter salt and more water if the sauce is getting dry. Simmer another hour. Just before serving stir the freshly minced garlic into the sauce. Serve with Injera.
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purple onions berbere stewing beef water butter salt garlic
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100,587 |
Delicious Apple Crisp
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Spray 9 x 9 pan with non-stick spray mound apples in pan and pour orange juice over them. Combine sugar flour spices and salt; cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375 degrees F. for 45 minutes. Serve warm with vanilla ice cream.
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apples sugar Splenda sugar substitute flour ground cinnamon ground nutmeg salt butter
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462,123 |
Roasted Cauliflower Broccoli Soup
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Preheat oven to 400 degrees F and line a baking sheet with foil. Spray with nonstick cooking spray. Cut cauliflower and broccoli into similarly sized florets. Place florets and carrots on baking sheet; spray lightly with cooking oil. Sprinkle with salt and pepper and roast for 30 minutes or until tender turning halfway. While vegetables are roasting dice onion and chop garlic. Spray a saucepan with cooking oil heat over low-medium heat and add onion garlic oregano/thyme and basil. Cover and cook until soft stirring occasionally. Pour 1 cup of the broth into the pan with the onion to deglaze the pan. Place the roasted vegetables onion and herbs and remaining broth in a blender and puree. Return soup to saucepan and add salt and pepper to taste. Add extra broth if needed to achieve desired consistency. Heat to desired level and serve in bowls with a sprinkle of chopped parsley and parmesan on top.
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head cauliflower broccoli onion garlic clove dried oregano dried thyme fresh basil low sodium chicken broth Italian parsley parmesan cheese
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500,100 |
Roasted Sweet Potato and Blue Cheese Salad
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1. Cut the yam in small cubes combine with sugar which I did not use 2 tsp olive oil salt and pepper. Cook until done (the recipe said to cook in oven I microwaved for 8 minutes). 2. Mix the vinegar and the rest of the olive oil salt and pepper shake. 3. Combine all ingredients let rest a minute or so and serve. 4. Very tasty if I do say so myself!
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brown sugar red onion apple cider vinegar lettuce pine nuts blue cheese
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471,341 |
Daniel Fast Taco Soup
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Cook on stove top for 30 minutes. Prepare the night before. I added a little ground comino (cumin) to it to add a more mexican flare). You can also get creative and add hominy or pinto beans. It's very versitile.
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vegetable broth salsa frozen corn black beans
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93,829 |
East Meets West - a Stir Fry
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Heat wok or large skillet over medium/high heat. Add veggie oil and chile flakes. Add soy sauce chicken broccoli and bell pepper; stir fry for 1 minute. Add pea pods zucchini and onion;stir fry for 1 minute. Add garlic ginger and honey;continue to cook an additional 2-4 minutes until veggies are close to desired doneness. Mix broth sesame oil and corn starch; add to your pan. Stir constantly until boiling reduce heat and simmer for 2-4 minutes. Place rice on serving dish (es). Pour stir fry mixture over rice and serve. I served it family style on one big platter and allowed everyone to scoop out what they wanted.
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ground chicken onion red bell peppers yellow bell pepper broccoli floret sugar snap peas snow pea pods zucchini garlic ginger honey chicken broth cornstarch soy sauce cooked brown rice
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57,416 |
Grilled Sandwiches (Cuban Style)
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Preheat the griddle. Add mustard to one side and mayonnaise to to the other cut side of the rolls. Build each sandwich with the roasted turkey pork cheese and pickles. Spread outside of roll with butter. Place the sandwich on the hot griddle cover with a cookie sheet and place heavy iron skillet or sandwich press to flatten. Grill the sandwich for a few minutes on each side. Slice in half diagonally and serve.
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butter chicken swiss cheese dill pickle Dijon mustard mayonnaise Honey Mustard Dipping Sauce
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143,534 |
Tender Chuck Roast
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Place beef in the crockpot with onion bell pepper and garlic. In a bowl mix remaining ingredients; whisk together well. Pour over meat in the crockpot. Cook on low for 6-8 hours or until desired doneness is reached.
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bell pepper garlic cloves Worcestershire sauce sherry wine white wine vinegar tomato paste water brown sugar thyme pepper parsley marjoram salt
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438,148 |
Caulifower Curry
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Heat a few tablespoons of the oil in a large saucepan until nearly smoking and sauté the cauliflower florets briskly until lightly browned. Remove the cauliflower to a bowl. In a food processor process the cauliflower stems onion ginger garlic and serrano until finely chopped almost to a puree. Do the same with the tomatoes and keep separate. Whisk the yogurt water and nutmeg together until very smooth. In the same pan you used for the cauliflower florets cook the cauliflower-onion mixture until lightly browned maybe 10 minutes or so. Stir regularly. Add the tomato puree and cook until most of the juices evaporate up to another 10 minutes. Add the coriander cumin garam masala turmeric and some salt and heat through for a couple minutes. Add the yogurt-water-nutmeg liquid with half the cilantro and bring to a simmer stirring constantly. Reduce the heat to medium-low and add the cauliflower florets. Stir to coat cover and simmer slowly until the cauliflower is cooked to your liking about 10 minutes but go as long as you like. Remove the lid and cook off more liquid if you like your curry thicker or just leave it as is tasting to make sure the seasonings are correct. Finish with the remaining cilantro and another sprinkling of garam masala.
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cauliflower onion ginger garlic cloves tomatoes yogurt water nutmeg cumin garam masala turmeric cilantro
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309,268 |
Key Lime Pie (The Drink)
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Dip the rim of a martini glass into the caramel sauce; then press the glass into a saucer of graham cracker crumbs to coat. In a shaker filled with ice combine the vodka rum lime juice and cream of coconut. Shake to blend and chill; strain into the rimmed glasses.
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vanilla vodka light rum key lime juice fresh lime juice cream of coconut graham cracker crumbs
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461,649 |
Tiny Shoepeg Corn Fritters
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Drop by teaspoonfuls into hot salad oil and cook slowly until golden brown about 4 minutes. Drain.
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egg milk kernel corn
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173,478 |
Aussie Burgers
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Slice Kaiser rolls and set aside. Divide ground beef into 2 equal portions and shape into patties. Fry or grill until desired doneness. Place cooked patties on the kaiser roll. Stack all the other ingredients on top of patty in any order and top with ketchup.
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eggs bacon ground beef cheese lettuce pineapple rings onions tomatoes beetroots ketchup
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393,706 |
Mickey Waffles
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Beat egg yolks and sugar in a bowl until light. Add cooled melted butter milk and vanilla extract. Add flour baking powder & salt beat well. Beat egg whites until stiff and gently fold into batter. Bake and serve.
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eggs milk baking powder salt flour butter sugar vanilla
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426,787 |
French Canadian Head Cheese
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Boil meat until very tender adding water when necessary save stock remove meat. Allow meat to cool a bit and grind medium weight then return to stock. Add onion and garlic powder to taste. Boil until thick. Add salt and pepper and allspice to taste. Pour into molds cool and refrigerate until set 3 to 4 hours.
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onion powder garlic powder salt pepper allspice
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72,479 |
Prosciutto Wrapped Chicken
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Preheat oven to 200 degree Celsius. Spread 2 teaspoons mustard over each chicken breast. Wrap 2 slices prosciutto around each breast and secure with a toothpick if necessary. Place chicken into a small baking dish and bake for 20 minutes or until chicken is cooked through. Serve with mixed vegetables.
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Dijon mustard prosciutto skinless chicken breasts
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154,723 |
Almond Stuffed Pork Chops
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Stuffing: melt butter in medium saucepan over medium heat. Cook almonds celery and onion in hot butter until vegetables are tender. Stir in the 2 tablespoons water bouillon granules parsley flakes and almond flavor. Add bread cubes; toss to moisten bread cubes. From the side cut a pouch into each chop. Fill pouch with 1/4th of stuffing mixture. Secure with toothpicks. Place stuffed chops on rack in shallow roasting pan. Bake uncovered in 375 degree oven for 35-45 minute or until meat thermometer reads 160 degrees. Combine browning sauce and 1 tablespoon water in small bowl. Brush over chops and cook for 3 minutes longer. Remove toothpicks from chops and serve.
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boneless pork chops butter onion water chicken bouillon granules bouillon cube dried parsley flakes water
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7,990 |
Zesty Italian Zucchini Dip
|
Place the shredded zucchini in a colander squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs blending well. Mix in all the other ingredients including the zucchini and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes or until heated through and bubbly. Pour into a chafing dish and serve hot. SUGGESTED DIPPERS: Italian Bread Chunks Bell Peppers Hot Dogs Genoa Sausage
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zucchini cream cheese eggs romano cheese parmesan cheese yellow onion fresh parsley dried parsley salt oregano milk
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288,396 |
Cinnamon Twigs
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Preheat oven to 200°C Line a baking tray with non-stick baking paper. Combine sugar and cinnamon in a bowl. Cut the pastry sheet in half. Brush 1 piece of pastry with egg white and sprinkle with half the sugar mixture. Use a sharp knife to cut the pastry into 1cm-thick strips crossways. Gently twist strips and place on the lined tray. Repeat with the remaining pastry egg white and sugar mixture. Bake in oven for 10 minutes or until crisp and golden. Transfer to a wire rack for 30 minutes to cool.
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caster sugar ground cinnamon puff pastry
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112,467 |
Sea Shell Shrimp Salad
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Cook shells as it is directed on pkg. Rinse and drain well. In a large bowl combine mayonnaise mustard lemon juice dill weed and salt. Mix well. Add cumcumbers carrots shrimp and shells. Mix well Cover and chill in ref. for 2-4hours or overnight.
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shell pasta mayonnaise Dijon mustard fresh lemon juice dill weed salt cucumber carrot baby shrimp
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419,960 |
Creamy Garlicky Chilled Sweet Red Pepper Soup
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Pepper Base -- In a medium size pot add the olive oil and bring to medium heat. Add the onion and garlic and cook 2-3 minutes. Don't let the garlic burn stir often. Add the chicken broth potatoes and red pepper and bring to a boil then reduce and cook on medium low 15-20 minutes until the potatoes are fork tender. Remove from the heat and cool. Blend -- Once the mixture has cooled puree in a blender until smooth. Add back to the same pot and refrigerate until completely cool. Cream Mixture -- Once again we will be using the blender for this. Add the cottage cheese yogurt and process until very smooth. Reserve 1/4 cup for a garnish. Finish -- Add the cream mixture to the pepper mix and stir well. Add in fresh ground black pepper salt to taste and garnish with a drizzle of the cream mixture and fresh basil. Note prep time does include chilling time.
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red bell peppers chicken broth onion small curd cottage cheese plain yogurt garlic cloves olive oil salt pepper basil
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527,553 |
Easy Lemon Marble Cheesecake
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Make the lemon curd: Combine the lemon zest juice and sugar in a small saucepan and bring to a simmer. Meanwhile beat the egg until light in a small bowl. Beat some of the hot lemon mixture into the egg. Scrape the egg mixture back into the saucepan. Cook stirring constantly and reaching all over the bottom and sides of the pan until the mixture barely starts to simmer around the edges. Continue to cook and stir for about 15 seconds. Pour through a strainer set over a clean bowl. Stir in the vanilla. Cool to room temperature. Make the cheesecake batter: Position rack in lower third of oven and preheat to 350 degrees. Place a round of parchment paper in the bottom of the cake pan and spray sides of pan with vegetable oil spray. Put water kettle on to boil for baking procedure. Process the cottage cheese in a food processor for 2 1/2 to 3 minutes or until silky smooth scraping the sides and bottom of the bowl once or twice as necessary. Set aside. In a small microwave safe bowl soften the Neufchatel cheese in microwave on high for about 30 seconds. Or warm gently in the top of a double boiler. Stir until smooth. Scrape into the processor. Add the eggs sugar vanilla lemon juice and salt. Pulse until incorporated and perfectly smooth. Do not over process. Scrape the batter into the prepared pan. Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. Using a table knife or teaspoon use circular strokes to marble the batters until nicely but not to completely mingled. Slide oven rack part way out. Place cheesecake pan in baking dish or skillet and set on oven rack. Carefully pour boiling water around the pan to a depth of about 1-inch. Slide oven rack in gently to avoid sloshing. Bake until cheesecake has puffed and risen slightly and is just beginning to shrink from the edges of the pan about 40 to 45 minutes. Remove cheesecake from water bath and cool on a rack. When completely cool cover and chill for at least 12 hours or up to 2 days before serving. To unmold and serve: Cover the pan with tightly stretched plastic wrap. Place a flat dish on top of plastic. Invert pan and dish and rap the pan gently until cheesecake is released from pan. Remove pan and peel parchment liner from bottom of cake. Place cake circle or serving plate on the cake and carefully invert so that cake is right side up. Remove plastic wrap. Press crumbs around sides of cake. Cut with a sharp thin knife. Dip the knife in hot water and wipe it dry between cuts. TIPS: The suave texture of this cheesecake relies on ultra smooth cottage cheese. This requires a food processor and at least 2 1/2 to 3 minutes of processing no cheating. Once the Neufchatel Cheese has been added pulse only enough to incorporate. over processing thins the batter. If you use nonfat cottage instead of low fat the results will be not be nearly as good and you would save only about .4 grams of fat per serving. It's not worth it.
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lemon zest of lemon juice sugar egg vanilla extract sugar low-fat small-curd cottage cheese eggs vanilla extract lemon juice salt
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131,503 |
Quick and Easy Pork Chop Marinade and Basting Sauce
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Mix all three ingredients and pour over Pork Chops or Pork Steaks and let sit for 8 hours or over night. (Pork will turn out nice and tender). Or just use as a Basting Sauce or BBQ Sauce.
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ketchup brown sugar
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416,110 |
Bolognese at It Best
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cook bacon until crisp in large dutch oven or pan remove grease. add olive oil add onion celery carrot and garlic and saute til soft 10 minutes. remove casings from sausage and add to pot along with ground beef. cook until no longer pink. add tomato paste and stir til blended. add red wine and 1 cup beef broth cook until reduced to thick paste. add milk crushed tomato's1 cup beef broth and all herbs salt and pepper. simmer on low heat 2-3 hours.
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bacon ground beef onion carrot celery ribs garlic cloves olive oil tomato paste crushed tomatoes red wine beef broth milk cracked black pepper salt bay leaves
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47,677 |
Amish Stewed Crackers
|
Brown butter in a pan then add milk. When hot pour over crackers & let milk soak inches. Serve with eggs for breakfast.
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butter milk
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285,946 |
Smoked Salmon and Guacamole Bundles
|
1. Cut avocado in half and remove pip spoon avocado in to a medium bowl. 2. Mash the avocado in a medium bowl with the tablespoon of lemon juice mash until your likness some people like smooth guacamole and others prefer more chunky. Add 1 tablespoon of spice and mix. At this time if you want to add chopped tomatoes add those and mix to combine. Assemble. Lay a tranche of salmon flat place 1-2 teaspoons of guacamole into the centre (I say 1-2 depending on the size of the tranche.) gather salmon up so it forms a little bundle. Secure the top with a strand of chive and top with eggs garnish with a little dill. To Serve: Arrange a few sprigs of dill on a small plate arrange bundles around these. Bon Appetit.
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smoked salmon avocados lemon juice chives fresh dill
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64,567 |
John's Brunswick Stew
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Boil meat for 2 hours or until meat falls away from the bone. Add onions and potatoes the last 30 minutes. Drain stock from meat and separate the potatoes and onions. Save 2 gallons of stock. While meat cools grind butterbeans corn and tomatoes very finely. Separate meat from bone and grind meat very fine. Add meat and vegetables back to pot. Stir until mixed well. Add enough stock back to make meat and vegetables mix well. Add salt pepper vinegar sugar ketchup and Worchester sauce. Stir until mixed well. Add stock until consistency is what you want. Put back over low heat and bring to a boil. Stir continuously to avoid scorching. Cook for 30 more minutes. Makes 5 gallons.
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chicken beef roast onions potatoes butter beans whole tomatoes black pepper salt vinegar sugar ketchup Worcestershire sauce
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182,101 |
Mexican Bagel
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split bagel in half spread salsa over each half. top each with avacado. then with a slice of tasty cheese. place under the grill for 5 minutes or until cheese melts.
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bagel salsa avocado cheese
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378,820 |
Spicy Chickpea Sandwiches
|
Make chickpea patties: In a 3- to 4-qt. pan mix chickpea flour and dry seasonings. Gradually whisk in 2 1/2 cups water until smooth. Cook over medium heat whisking often until mixture begins to thicken 3 to 5 minutes. Switch to a spoon and stir until mixture pulls away from pan bottom and mounds in center of pan 4 to 6 minutes. Stir in parsley. Using an oiled spoon or fingers evenly spread mixture in an oiled 9- by 13-in. pan. Let cool. Make mayo: Mix all ingredients together in a small bowl. Chill covered. Make slaw: Whisk together vinegar oil salt and pepper in a medium bowl then gently stir in carrots and radishes. Now for the sandwiches! Preheat broiler and set a rack 4 inches from heat. Split rolls leaving one side attached and open up. Place rolls cut side up in a large rimmed baking pan; lightly brush tops with 1 tablespoons olive oil. Broil until golden about 1 minute. Tip onto counter and drape with foil. Oil the baking pan. Brush chickpea mixture with 1 tablespoons olive oil; sprinkle with salt. Cut into 12 rectangles and set slightly apart in oiled pan. Broil until golden 4 to 6 minutes. Turn patties over and broil until golden on second side about 2 minutes. To assemble generously spread mayo on cut sides of rolls. Place some salad greens on one side of each roll and top with some carrot slaw then 2 chickpea patties.
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chickpea flour kosher salt fresh ground black pepper ground cumin cayenne flat leaf parsley mayonnaise garlic cayenne rice vinegar extra virgin olive oil kosher salt fresh ground black pepper carrots radish extra virgin olive oil kosher salt
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509,782 |
Red Pepper and Hemp Puree
|
n blender combine all ingredients until smooth.
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red bell pepper water olive oil lemon juice sea salt
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106,218 |
Best Ever Easy Lasagna
|
Preheat oven to 375. Mix ricotta 1 cup parmesan egg salt pepper and basil until well blended and creamy. Layer sauce on bottom of lasagna pan 3 noodles thin layer of ricotta mix (approx. 3 tablespoons per noodle) mozzarella and sauce. Repeat layers till last 3 noodles. Top last noodles with remaining sauce mozzarella and parmesan. For fresh noodles cook 25 minutes remove foil and cook 15 more cool for 10. For no boil noodles cook for about 1 hour remove foil cook till browned (5-10 minutes) cool for 10.
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ricotta cheese parmesan cheese fresh basil egg salt pepper mozzarella cheese
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350,613 |
Penang Spicy Vegan Pea Soup
|
In a soup pot place cold water rice Thai green curry paste garlic ginger lemon grass lime juice and zest and Thai hot pepper. Bring liquid to a boil and lower to a simmer. Cook uncovered for 30 minutes. Add coconut milk and peas; simmer for 5 minutes. Add basil tamari cilantro mint and fish sauce if using. Puree soup in food processor or with a handheld immersion blender until smooth and creamy and green. Peas and rice will dissolve soup will be lovely light fresh green color.
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cold water basmati rice green curry paste garlic cloves fresh ginger lemongrass lime juice lime zest of coconut milk fresh basil leaves tamari fresh cilantro of fresh mint fish sauce
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378,160 |
Restaurant Style Lasagna
|
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). To make filling- Combine in a bowl: ricotta cheese mozzarella parmesan and eggs. To make sauce- In a skillet brown the ground beef until cooked through; drain grease and onions and peppers and cook until vegetables have softened. Add to skillet browned ground beef mixture mushrooms oregano basil garlic powder sugar salt pepper and tomato sauce. Heat through and stir. In a 9x13 inch pan alternate layers of cooked lasagna noodles sauce and filling making 3 layers total. Top with sliced mozzarella and provolove cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.
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ricotta cheese mozzarella cheese provolone cheese parmesan cheese eggs lean ground beef onion green bell pepper dried oregano dried basil garlic powder minced fresh garlic clove white sugar tomato sauce
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537,940 |
Chocolate Hazelnut Bûche De Noël
|
Preheat oven to 400°F (200°C). Line 15 x 10-inch (38 x 25 cm) metal jelly roll pan with parchment paper; mist with cooking spray. Set aside. Place chocolate in microwave-safe bowl. Microwave 20 seconds then stir and repeat until melted; 1 to 1 ½ minutes total. Stir until smooth. Let cool slightly. Beat together egg yolks sugar and salt in large bowl using electric hand mixer until pale yellow. Beat in melted chocolate until smooth. Set aside. Beat egg whites in separate large bowl using electric hand mixer until soft peaks form. Fold a quarter of egg whites into chocolate mixture using rubber spatula; fold in remaining egg whites. Transfer to prepared pan spreading evenly and smoothing top. Bake until cake springs back when lightly touched in centre; about 10 minutes. Run paring knife around edges of cake to loosen. Cover cake with clean damp kitchen towel; let cool completely. Arrange same damp towel on work surface with long side facing you; dust with cocoa powder. Carefully invert cake onto towel with long side facing you; remove pan and gently peel off parchment. Trim edges of cake. Set aside. Stir ½ cup hazelnut spread with mascarpone in separate large bowl until well combined. Spread over surface of cake. Beginning at long side closest to you and lifting and guiding cake with towel roll up cake lengthwise. Arrange seam-side down on work surface. Diagonally slice 5-inch (13 cm) long piece off one end of cake. Arrange longer piece of cake on serving platter; place cut end of short piece adjacent to long piece to make a “Y” shape. Spread remaining hazelnut spread all over cake. Refrigerate uncovered until hazelnut spread is set; about 1 hour or up to 24 hours. Let stand at room temperature for 15 minutes. If using top with sugared cranberries and mint.
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dark chocolate eggs granulated sugar salt cocoa powder mascarpone cheese cranberries of fresh mint
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12,044 |
Venison Stew
|
In a medium frying pan fry venison and onion just enough to sear the outside of the meat. Put all ingredients except the flour salt and pepper in a slow cooker or crock pot. Allow to cook on high for about 5 hours. Add flour and salt and pepper to taste. Cook for another 5-7 hours on low. You can leave it on low for several hours over and above the cooking time which will allow the stew to become thicker and the meat more tender to your personal liking.
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potatoes onion fresh mushrooms carrot beef broth water flour garlic powder oregano
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113,716 |
Low Cal Spicy 2 Bean and Chicken Soup
|
Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add onion carrot and garlic; sauté 5 minutes. Stir in broth and remaining ingredients; bring to a boil. Cover reduce heat and simmer 2 hours. To use a slow cooker combine everything in the pot and cook on HIGH for the first hour; then turn the temperature down to LOW and cook 7 more hours.
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onions carrots garlic chili powder cumin sugar white shoepeg corn kidney beans black beans Mexican-style stewed tomatoes with jalapeno peppers no-salt-added diced tomatoes green chilies
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188,273 |
Turkey Spinach Lasagna
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Brown turkey and drain. Add garlic salt soup and milk and stir together. Thaw spinach under lukewarm running water in a colander and squeeze ALL water out. Mix cheeses (keep a handful for toppings) eggs and spinach in a large bowl - it's easiest to mix this with your hands. In a large baking dish layer noodles meat mixture and cheese mixture. Cover with foil and bake at 350°F for 30 minutes. Remove foil and sprinkle remaining cheese on top. Return to oven and bake until top is starting to brown and lasagna is bubbly.
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ground turkey mild cheddar cheese sharp cheddar cheese mozzarella cheese frozen chopped spinach milk eggs
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34,308 |
Simple Vegetable Stuffed Toast Sandwiches(My old favourite!)
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Boil the potatoes. Cut the remaining vegetables finely. Take the boiled potatoes and mash them with the other vegetables well. Add all the ingredients mentioned under the heading\"masalas\". Mix well using your palm. Take 2 bread slices and cut their sides. Apply some butter or margarine on both. Put the above prepared mixture on one bread slice. Cover with the other slice. Now toast it in the bread toaster if you desire or munch on right away! Enjoy this with Tomato Ketchup or Green chutney.
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potatoes onion carrots garam masala black pepper red chili powder salt butter margarine
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339,792 |
Perfect Chocolate Cake
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Combine cocoa and boiling water stirring until smooth; set aside until cool. Cream butter gradually add sugar beating well at medium speed. Add eggs one at a time beating well after each addition. Combine dry ingredients in a medium bowl add to creamed mixture alternately with the cooled cocoa mixture beating at low speed beginning and ending with the dry ingredients. Stir in vanilla. Do not overbeat. Pour batter into 3 buttered and floured 9-inch round cakepans. Bake at 350 degrees for 20 - 25 minutes or until a cake tester inserted in center comes out clean. Cool in pans 10 minutes remove from pans and cool completely on wire racks.
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boiling water butter sugar eggs all-purpose flour baking soda baking powder salt vanilla
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320,913 |
Lemon Dijon Chicken Scaloppine
|
In a bowl whisk mustard and eggs. In another combine bread crumbs salt pepper and garlic powder. Dip pounded chx into egg mixture then in bread crumb mixture coating well. Heat oil (do in 2-3 batches as not to overcrowd pan). Cook chicken about 4-5 minutes per side remove and transfer chicken to platter until all chicken is done. In pan mix glaze ingredients. Bring to a boil add chicken and spoonsauce over top to coat and reheat chicken. Serve warm with rice.
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chicken tenderloins Dijon mustard eggs kosher salt black pepper garlic powder olive oil chicken broth lemon juice capers parsley flakes butter
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236,205 |
Tuna Cheese Melts
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Combine sour cream and garlic salt and spread on one side of each slice of bread. In another bowl combine the tuna and mayo and spread on four slices of bread. Top with cheese and the remaining slice of bread. Melt 2 tablespoons of butter in a large skillet over medium heat and add two sandwiches at a time. Lightly brown both sides of bread until cheese is melted.
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sour cream tuna mayonnaise American cheese butter
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382,681 |
Spanish Spiced Hot Chocolate
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Whip the 1/4 cup of the cream and set asie for later use. Combine chocolate pieces sherry salt and cinnamon in the top of a double saucepan and cook gently over hot water stirring occasionally until the chocolate is melted and all the mix is well blended. Combine the milk and half a cup of the cream in a saucepan and heat through but DO NOT allow to boil. Add to the chocolate mix beating well whilst adding chocolate mix. Pour the hot chocolate mix into cups top with the whipped cream and dust lightly with cinnamon. Serve and please enjoy!
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chocolate piece sherry wine salt cinnamon milk ground cinnamon
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453,075 |
Meatloaf
|
Mix hamburger onion celery mustard egg and croutons. Put in loaf pan and cover with tomato soup. Bake at 350 for 1 hour.
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hamburger onion celery mustard eggs croutons
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49,062 |
Mom's German Potato Salad
|
Preheat oven to 350 degrees. Place potatoes in a casserole dish season with salt and pepper. Cut bacon into smallish pieces. Brown in a large skillet. Remove bacon with a slotted spoon and place on top of potatoes. DO NOT drain skillet! In skillet add the onion vinegar water flour and sugar. Mix well bring to a boil and stir until thickened. Place sauce mix over bacon and potatoes. Mix well. Bake for 30 minutes.
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lean bacon cider vinegar water flour sugar
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32,550 |
American Chicken
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Mix together corn milk beaten egg flour and shallots spoon into a shallow ovenproof dish. Sprinkle paprika and seasoned flour over the chicken legs arrange over the top of the corn. Sprinkle generously with cornflake crumbs and dot with pieces of butter. Bake in a moderate oven about 35 minutes. Gently fry the mushrooms in butter until softened scatter over chicken and continue cooking until the chicken legs are tender.
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evaporated milk egg plain flour shallots paprika seasoning salt chicken legs butter small mushrooms
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482,749 |
Passion Fruit Caipirinha
|
dd lime wedges and sugar to an 8-ounce short glass and muddle by pounding and pressing with a wooden spoon until sugar is dissolved. Fill glass with ice and add passion-fruit juice and cachaca then stir well.
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lime cachaca
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234,302 |
Baked Rice With Shiitake Mushrooms and Shallots
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Preheat oven to 400°. Heat olive oil in a 2-quart ovenproof saucepan. Add mushrooms and shallots; cook 5 minutes. Add rice broth salt and saffron; bring to a boil. Wrap handle of pan with foil; cover and transfer pan to oven. Bake at 400° for 15 minutes. Remove from oven; let stand covered 10 minutes. Add parsley and thyme. Note: This rice serves up very well if you are having a sauce/gravy. If not plan on using the full 2-3/4 cup of broth.
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olive oil shallots garlic arborio rice salt saffron thread fresh parsley fresh thyme
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516,767 |
B-L-Tomatillo Sandwich
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Cook the bacon. (I cooked an entire package in the oven. Saved some for the next day's breakfast.). Remove the leafy outside and slice the tomatillos. Add the olive oil to a skillet and sauté the tomatillos over medium-high heat for about 3 minutes or until begin to turn opaque. Flip and sauté another minute or two remove from heat. Season with salt and pepper. Pull apart the lettuce and fold into sandwich size pieces. Spread about 1/2 tables spoon on each slice of bread (or one side if you want less mayo) assemble sandwich with lettuce 2 slices of bacon broken to fit and sautéed tomatillo slices. Serve B-L-Tomatillo Sandwich with sides of fresh fruit carrot sticks and chips.
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bacon olive oil salt pepper iceberg lettuce leaves mayonnaise
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355,041 |
Cheesecake Factory's J. W. Pink Lemonade
|
Moisten the rim of a 16-ounce glass. Dip the rim in sugar then fill it with ice. Add the ingredients in the order listed garnish with a lemon wedge and serve with a straw.
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Absolut citron vodka Chambord raspberry liquor sugar lemon wedge
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168,814 |
Mexican Style Lentil Soup
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Soak the lentils overnight. Boil them in about a liter of water with the half onion and the whole garlic clove. If the pot starts to run dry just add more water. Remove onion and garlic after they finish cooking. In a large pot fry the bacon until slightly crispy. Add chopped onions jalapenos and crushed garlic. Cook until soft. Add tomatoes and cook for another 2 minutes. Add cooked lentils with their juices and stir. Season with salt and pepper. Simmer in low heat for 15 minutes. Serve immediately topped with fresh cilantro.
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lentils tomatoes jalapeno chiles onion garlic clove streaky bacon cilantro onion garlic clove
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522,762 |
Rita's Blueberry Coffee Cake
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For the Cake part; In a medium bowl mix together the flour baking powder and salt. Set aside. In a large bowl cream together the buttter and sugar until well blended. Add egg and milk and blend until well mixed. To the egg mixture add in the flour mixture and blend well. Fold in the blueberries. Pour into a 9x9 baking dish that has been sprayed with cooking spray. For the Crumb Topping; In a medium bowl mix together the sugar flour and cinnamon. Using a pastry blender cut the butter into the flour/sugar mix until it looks like crumbs. Pour the crumb topping over the cake evenly covering to cake with the topping. Bake the cake at 375 degrees for 45 - 55 minutes or until a cake tester/toothpick inserted near the center of the cake comes out clean (except for blueberry goo).
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butter sugar egg milk flour baking powder salt blueberries sugar flour ground cinnamon butter
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120,873 |
World's Finest Brownies
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Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch square cake pan. Sift flour cocoa baking powder and salt together onto a sheet of waxed paper. In top of a double boiler melt chocolate and butter over medium-high heat stirring occasionally until smooth. Remove from heat. In an electric mixer mix eggs sugar and vanilla on high until slightly thickened about 1 1/2 minutes. Add melted chocolate mixture and mix on medium for 30 seconds. Add flour mixture and mix on low 10 seconds then on medium 10 seconds. Add sour cream and mix on medium 5 seconds. Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly. Use spatula to fold in chopped chocolate. Pour batter into cake pan and spread evenly. Bake until toothpick inserted in center comes out clean about 40 minutes. Allow brownies to cool 10 to 15 minutes before cutting with a serrated knife.
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flour baking powder salt bittersweet chocolate unsalted butter eggs granulated sugar pure vanilla extract sour cream bittersweet chocolate
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438,430 |
Banana Nut Snack Muffins for Bill
|
Mash bananas in med sized bowl. Add flours oatmeal soda powder and salt. Mix well. In 2 c measuring cup mix egg sub olive oil water and vanilla. Add to dry ingredients mix well batter will be thick and slightly lumpy. Stir in walnuts. Spray standard size muffin tin with cooking spray. Divide batter between cups equally (each will be 3/4 full). Bake at 400 for 18 to 20 mins till golden or till tooth pick comes out clean. Immediately turn out onto cooling rack and enjoy warm or allow to cool.
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bananas wheat flour all-purpose flour oatmeal sugar baking soda baking powder salt egg substitute extra virgin olive oil water vanilla black walnut
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150,428 |
Ambrosia Extreme Makeover
|
In a small bowl combine creme fraiche orange juice lemon juice sugar and mint. Peel and slice bananas put in large bowl along with cantaloupe pineapple strawberries and grapes. Add the creme fraiche mixture and toss gently to coat the fruit with dressing. Put salad in serving bowl and garmich with kiwi slices. Chef's Notes: \"I've also served this salad with a scoop of frozen yogurt instead of mixing in creme fraiche.\".
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sour cream yogurt fresh lemon juice sugar fresh mint leaves bananas cantaloupe pineapple strawberry red seedless grapes kiwi fruits
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157,008 |
Nutella Cream Cheese Rugelach
|
Cream the sugar with the butter and cream cheese. Blend in the flour cocoa powder salt and vanilla extract. Stir to make a soft dough adding a little flour as necessary if dough is too sticky. Turn dough out onto a lightly floured board and pat into a flattened disk. Wrap in plastic and chill for 30 to 60 minutes or overnight. (Food processor method: Use the steel knife and place the flour salt cocoa and sugar in the work bowl. Drop in the butter and cream cheese in chunks. Process until ingredients blend and dough forms a mass or ball (this may take a minute or two). Remove from processor and sprinkle on a little flour to keep dough from being too sticky. Wrap in plastic and chill 30 to 60 minutes or overnight.). Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Divide dough in half. Roll each portion into a 10-inch circle on a well-floured board. Be careful as dough is delicate. Spread chocolate filling on dough then sprinkle on sugar cinnamon and nuts. Roll up each edge into a miniature crescent. If using jam spread on jam then sprinkle on sugar cinnamon and nuts. Brush with beaten egg white. Bake until done - about 25 minutes. Dust with confectioners' sugar if desired.
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granulated sugar unsalted butter cream cheese all-purpose flour cocoa powder salt vanilla extract granulated sugar cinnamon pecans confectioners' sugar
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248,658 |
White Chocolate-Brownies
|
Grease a 23cm square cake pan. Line base and sides with baking paper. Place butter and chocolate in a medium pan. Stir over a low heat without boiling until mixture is smooth. Stir in sugar. Remove from heat and cool for 5 minutes. Stir in eggs vanilla extract sifted flours and extra chopped chocolate. Spread mixture into prepared pan. Cut Cherry Ripe chocolate bars into 1cm wide strips. Arrange evenly over top of slice pressing down slightly. Cook in a moderate over (180C) for 35 minutes or until golden brown. Cool in pan. Turn out slice and trim edges. Cut into squares and dust with icing sugar mixture.
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unsalted butter white chocolate caster sugar eggs vanilla extract plain flour self-raising flour white chocolate
|
216,751 |
Quick Buttermilk Pancakes
|
In a 4 cup measuring cup (to take advantage of the spout for easy pouring) whisk together buttermilk egg and milk. Dump in dry ingredients and whisk until thoroughly combined. Heat a nonstick griddle until drops of water sizzle when sprinkled on to the surface. Pour batter onto griddle in whatever size or shape takes your fancy. When bubbles form and edges look slightly dry use a spatula to flip the pancake and cook for another 30-60 seconds until second side is evenly browned. This made about 12 4-inch pancakes. Any remaining batter can be refrigerated overnight and the recipe can easily be doubled.
|
buttermilk egg 2% low-fat milk flour sugar baking powder baking soda salt
|
110,829 |
Healthy Fresh Fruit Tart
|
Note: To make the yogurt cheese spoon about 4 cups nonfat yogurt into a sieve lined with a triple thickness of cheesecloth. Place over a bowl cover and refrigerate for 4 hours or until very thick. In a food processor puree the cottage cheese honey and vanilla for about 3 minutes or until smooth. Transfer to a medium bowl. Fold in the yogurt cheese. Cover and refrigerate. To keep the dough from drying as you work unroll it onto a counter and cover with a barely damp towel. Drape 1 sheet of the phyllo dough aacross a 9 or 10 inch pie plate. Press it into the plate; fold the edges roughly toward the center crumpling them slightly to fit. Coat the top with no-stick spray. Repeat with the remaining 3 sheets spraying each. Bake at 375*F. for 5 to 7 minutes or until golden brown. Let cool. Carefully fill the crust with the yogurt mixture smoothing the surface with a rubber spatula. Arrange the star fruit mangoes and papaya on the surface. Melt the preserves in a smanll saucepan. Brush over the fruits to glaze them. Enjoy!
|
nonfat cottage cheese honey vanilla nonfat yogurt phyllo dough star fruit mango papaya
|
183,375 |
Quick and Easy Chicken
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Between sheets of wax paper pound chicken breasts until they are fairly uniformed in thickness. Place in broiler pan. Combine cheese and mayo. Spoon half of mixture on top of chicken. Place under broiler for 5 minutes. Turn chicken over and add rest of mixture to the other side of the chicken and broil another 5 minutes.
|
boneless skinless chicken breasts mayonnaise parmesan cheese
|
44,881 |
Idella's Hot Wings
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Place wings in large bowl cover with salt water and let sit several hours or over nite in fridge. Drain salt water and place wings in same bowl. In a bowl or large size baggie place flour salt pepper basil parsley and parmesan cheese. Mix thouroughly and coat wings set aside. In large bowl add hot sauce italian seasoning basil melted butter and lemon juice. Add oil to skillet on low to med low heat add wings and cook to a golden brown. drain on paper towels. Lay wings in hot sauce mixture and place on cookie sheet cook for about 20 minutes in a 350*F oven. You can also deep fry.
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chicken wings flour basil parsley parmesan cheese basil butter
|
402,174 |
Pork Chop and Apple Bake With Caraway Noodles
|
Preheat oven to 350°; lightly butter a shallow 2-quart casserole or 8-inch square baking dish. In a bowl mix the flour salt mustard pepper and allspice; coat pork chops with the flour mixture; set aside the remaining seasoned flour. In a skillet melt 2 tablespoons butter; add in pork chops and brown on both sides; transfer to plate and set aside. Stir the brown sugar and reserved flour into the meat drippings in the skillet to make a thick paste. Over medium-high heat gradually whisk in the apple cider and continue whisking until thickened and smooth; remove from the heat. Toss the noodles with the remaining 4 tablespoons butter and add in the caraway seeds; spread in the casserole. Arrange the apple slices over the pork chops and place on top of the noodles in the casserole sprinkle with the raisins and pour the sauce over all. Sprinkle with the cinnamon. Bake covered for 1 hour or until the chops are tender; serve hot.
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butter all-purpose flour salt dry mustard pepper ground allspice brown sugar apple cider caraway seed apples raisins ground cinnamon
|
521,675 |
Stuffed Shells
|
Preheat the oven to 375 degrees. Cook the pasta al dente according to package directions. Drain and set aside. Meanwhile heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer add the garlic and cook until it begins to brown about a minute or two. Add the spinach and cook stirring occasionally until the leaves begin to wilt but are still bright green about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool. In a mixing bowl stir together the spinach ricotta mozzarella Parmesan egg basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture and place in the baking dish. Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble another 10-15 minutes. Serve warm with a dusting of Parmesan.
|
jumbo pasta shells olive oil garlic ricotta cheese mozzarella cheese parmesan cheese egg basil salt pepper
|
357,559 |
Berry Burst
|
If using frozen fruits allow them to thaw for 20 minutes. Put the berries banana yogurt and honey into a blender and blend for 1-2 minutes until smoothie. Add the milk and blend again until frothy. Pour into a glass and serve.
|
berries banana honey milk
|
357,609 |
Curried-Carrot-Potato-Soup
|
Peel and chop carrots and potatoes into small chunks. Slice the onions mince the garlic. Heat the oil in a large heavy pot (I use cast-iron). Add the garlic the curry powder caraway seeds and the onions and saute for some minutes until lightly browned. Add the potatoes and carrots and saute on medium heat for another 10 minutes. Add the broth cover and let simmer for about 35-40 minutes or until all veggies are tender. Season with salt and pepper to taste. Puree soup using a hand held blender until it has the desired consistency-I like it to be still chunky (add more broth if needed). Serve with some warm bread of your choice.
|
carrots potatoes red onions garlic clove vegetable broth curry powder caraway seed
|
162 |
Chicken Lasagna
|
Mix filling ingredients in large bowl. Spread 1 cup filling on bottom of each of 2 8x8 pans. Cook noodles for 3 min (or not at all). Break noodles to fit pans and layer over filling. Repeat. Evenly divide remaining filling for the final layer. Sprinkle with paprika. Freeze. To serve sprinkle cheddar cheese on top and bake from frozen to done for 1-2 hours at 400 deg.
|
onion green pepper skim milk fresh mushrooms pimiento dried basil nonfat cottage cheese mozzarella cheese parmesan cheese chicken cheddar cheese
|
182,426 |
English Mustard Bath
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Combine all the ingredients in a container with a tight fitting lid. To use: add 1/4 cup of the mustard misture to the bath under running water. Relax for 15 - 20 minutes adding more hot water if needed. Rinse under a cool shower. Wear warm clothes until pores have closed. For footbaths add 1 T and soak for 15 minutes. The footbaths help with circulation in the feet. The essential oils are optional but the product would greatly improve with them added.
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baking soda mustard powder
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34,175 |
Garden Hot Sauce
|
Rinse peppers remove stems and chop coarsely. Wear latex gloves or coat your hands with oil before handling (and if you value your eyes wash your hands multiple times before changing your contact lenses). Combine in a large bowl with the salt cover and let sit for 2 days stirring about every 12 hours. Add vinegar and puree; place mixture in a sterilized 1 quart glass jar and refrigerate. As you use peppers continue to chop them and add to the jar. When the jar is filled remove and puree the sauce place in a clean jar and age for at least 2 months or until it reaches the desired flavor.
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kosher salt white vinegar
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437,431 |
Chicken Tandoori
|
Preheat oven to 400 Rinse the Chicken Breast in cool water and pat dry. degrees. Place in bowl and rub with salt pepper garlic and olive oil. Wash and dry hands. In a second bowl combine remaining ingredients and whisk to a sauce consistency. Add more water or stock as needed. Taste. Pour half of the marinade over chicken breast pieces. Allow at least 5 minutes to absorb flavors. Discard. Reserve remaining marinade for use as dipping sauce. On a parchment-lined sheetpan place the coated chicken pieces at least one inch apart and roast in oven for 10-15 minutes (or when checked with a thermometer reads:155-165 degrees). When serving place on small plate or saucer drizzle with marinade from second bowl. Garnish with chopped cilantro.
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chicken breasts salt fresh ground pepper garlic canola oil plain yogurt curry powder tomato paste water honey red pepper flakes ground ginger garlic cilantro leaf
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25,097 |
Lamb With Lentils
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Combine the lentils bay leaf and garlic in a saucepan with plenty of unsalted water and bring to a boil. Immediately reduce the heat and simmer for 20 to 22 minutes or until the lentils are tender. Drain and discard the seasonings. Sprinkle the lamb with the salt and pepper. Heat a large nonstick skillet over medium high. Add the lamb and cook 3 to 5 minutes on each side (depending on the thickness of the chops) or to desired degree of doneness. Remove the chops from the pan. Add the oil to the skillet and spread it over the pan surface. Add the onions rosemary and thyme and cook 5 minutes stirring frequently until the onions are thawed through and lightly browned. Add the tomatoes cooked lentils and peas and cook 5 minutes until heated through. Cut the meat off the bones and into 1-inch chunks stir them into the lentils and leave over the heat a minute or two until the meat is hot. Serve immediately.
|
dried lentils bay leaf garlic lamb blade chops salt black pepper olive oil dried rosemary dried thyme diced tomatoes
|
526,032 |
HoHoHo Dip
|
Heat a saute pan and add the butter making sure to evenly coat the pan. Test the butter with one piece of the pepper and wait to hear a sizzle. Once you hear this add the rest of the peppers and stir on medium heat until the peppers begin to give off an aroma and are very slightly browned. Cut velveeta blocks into 1in by 1in by 1in cubes and place in crockpot. Begin to heat this on your highest setting making sure to stir any bubbling cheese on the sides (these can be hard to clean if not cared for). Add the tomatos peppers and garlic powder to the cheese making sure that is evenly distributed. *Each bite should have some tomato and some bell peppers. Once the cheese is fully melted serve with crackers tortilla chips or those vegetables you can't get your children to eat.
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green bell peppers butter Velveeta cheese green chili peppers garlic powder
|
85,078 |
Connie's Tofu Cheesecake
|
Preheat oven to 350. Dissolve gelatin in water. Let stand for 5 minutes. Add the remaining ingredients to gelatin mixture and blend until smooth. Pour into 9\" graham cracker pie crust. Bake for 40 minutes and let cool before serving.
|
gelatin water medium firm tofu lemon juice sugar vanilla graham cracker pie crust
|
100,597 |
Cancun Pescado Stew
|
Heat oil in large saucepan. Add onion and garlic and cook until tender about 2 to 3 minutes. Add tomato sauce water salt bay leaf carrots and cabbage. Bring to a boil. Reduce heat and simmer for 5 minutes. Add fish and simmer 5 minutes or until fish is cooked. Garnish each serving with parsley if desired.
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olive oil onion garlic tomato sauce water salt bay leaf carrots cabbage garlic powder parsley
|
295,015 |
Baking Powder Biscuit
|
Mix dry ingredients and sift twice. Work in the shortening with a pastry blender or two knives. Add the liquid gradually mixing to a soft dough. You may need to add an extra tablespoon of milk if too dry. Toss on floured board pat to one-half inch in thickness. Cut out with a glass or biscuit cutter. Bake at 450 degrees for 12-15 minutes.
|
flour baking powder salt shortening milk
|
193,472 |
Low Calorie Taco Pizza
|
Begin by preheating the oven to 425 degrees. Season the ground meat with taco seasoning and chili powder to your taste. Brown and set aside. Mash up the pinto beans with a fork and spread a thin layer on the pizza crust. Place the well seasoned and browned ground meat evenly on top of the beans. Next slice up a tomato in thin round slices and place on top of the meat trying to cover most of the pizza. Sprinkle grated cheese on the top. For a spicier flair sprinkle a small amount of taco seasoning on top. Bake at 425 degrees for approximately 15 minutes or until golden brown and crispy. It may take 20 minutes or longer for some ovens. Remove from oven and evenly distribute the shredded romaine on top of each pizza. If desired place slices of avocado on top and serve immediately.
|
pinto beans romaine lettuce tomatoes low-fat sharp cheddar cheese avocado
|
44,848 |
Aunt Carrie's Banana Bread
|
Cream shortening and sugar. Add unbeaten eggs. Beat well. Blend in well-mashed bananas. Add flour in which soda and salt have been sifted together. (Batter should be about the same consistency as a cake batter. If too stiff add a small dash of milk. If too thin add small amount of flour.) Stir in pecans. Pour into a greased and floured 5 x 9 inch loaf pan. Bake at 350* for about 50 minutes or until done.
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shortening sugar eggs bananas flour baking soda salt pecans
|
156,272 |
Raspberry-Merlot Sauce
|
Combine all the ingredients in a small saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer uncovered over medium-low heat until the mixture is thick and reduced to about 1 cup about 30 minutes. As the sauce cooks stir occasionally to prevent scorching. Strain the sauce through a coarse sieve atop a mixing bowl; as it drains stir occasionally with a wooden spoon. Discard the seeds.
|
frozen unsweetened raspberries sugar
|
169,997 |
Cuban Water Bread
|
Dissolve yeast sugar and salt in 1/2 cup warm water. Add flour to the rest of the warm water. Mix to form a relatively smooth batter. Add yeast mixture. Mix in 4 cups of flour to form stiff dough. Turn out on flat surface and knead adding flour as necessary to keep from sticking until smooth and elastic. Let rise in warm place until doubled in bulk for 60 to 90 minutes. Punch dough down. Divide into 2 balls. Place balls on greased cookie sheet that have been sprinkled with cornmeal or breadcrumbs of whole wheat flour. Cover and let rise for 5 MINUTES ONLY. Boil a pan of water. Cut a fairly deep cross on top of each ball. If desires brush with cold water and sprinkle with sesame seeds. Place in COLD OVEN. Set oven at 400°F and place a pan of boiling water on floor of oven. Bake 45 minutes.
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sugar water flour salt
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290,982 |
Fennel, Spinach, Roquefort and Walnut Salad
|
In a salad bowl toss together the fennel spinach walnuts and the Roquefort. In a small bowl whisk together the vinegar with salt and freshly ground pepper to taste. Add the oils in a slow strem while continuing to whisk whisking the dressing until it is emulsified. Drizzle the dressing over the salad and toss it well.
|
fennel bulb walnuts Roquefort cheese sherry wine vinegar walnut oil
|
210,726 |
Oat Cake With Coconut Topping (Low Fat)
|
Coat an 8-inch round or square cake pan with cooking spray; dust with 2 teaspoons flour and set aside. Preheat oven to 350-degrees. Bring milk to a simmer in a small saucepan. Stir in 1/4 cup oatmeal. Bring to a boil and remove from heat. Spoon mixture into a small bowl; let cool. Combine 3/4 cup flour baking powder cinnamon and salt in a small bowl; set aside. Combine 1/2 cup granulated sugar and 2 tablespoons margarine in a large bowl; beat at medium speed of a mixer until blended. Add applesuace vanilla and egg; beat until blended. Add flour mixture and oatmeal mixture; beat until well blended. Pour batter into prepared pan. Bake 25 minutes or until wooden pick inserted into center comes out clean. Remove from oven; set aside on a wire rack. Combine the brown sugar evaporated milk and 1 tablespoon margarine in a small saucepan; bring to a boil over medium heat and cook 30 seconds. Stir in 1/4 cup oatmeal walnuts and coconut; cook 30 seconds. Spread over cake; broil 2 minutes or until lightly browned. Let cool on wire rack.
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all-purpose flour low-fat milk oatmeal all-purpose flour baking powder ground cinnamon salt sugar margarine unsweetened applesauce vanilla extract egg dark brown sugar margarine oatmeal walnuts
|
46,041 |
Apple Pie Fudge
|
Combine the first four ingredients bring to a boil (to soft ball stage). Stir constantly because the mixture burns easily. Remove from heat. Add: marshmallow cream vanilla and powdered sugar (sifted) and apple pie spice Blend well; pour into greased pan. Use an 8 or 9 inch square pan for a thick fudge or a 13x9 inch pan if you like it a little thinner. Add nuts if desired. Cool cut into squares.
|
applesauce margarine evaporated milk sugar marshmallow cream vanilla powdered sugar apple pie spice
|
391,292 |
Applesauce Oatmeal Muffin-Tops (Or Muffins)
|
Topping: Struesel Topping: In a small bowl combine all the struesel ingredients and stir until well combined and crumbly. Muffin-Tops: Soak the oats in milk for about 30 minutes. Preheat the oven to 400 degrees. Spray muffin pan with cooking spray. Combine the applesauce with the egg. Mix the oat mixture with the applesauce mixture and stir until combined. In a separate bowl measure and whisk the dry ingredients together. Add wet ingredients to dry and mix until just combined. Stir in raisins or craisins. Do not over mix the batter or the muffins will be tough. Spoon approximately 1/2 cup of muffin mixture into muffin-top pan. Sprinkle streusel on top. Bake until golden brown and the top springs back approximately 15-20 minutes. Remove pan from the oven and allow to cool for 5 minutes before removing muffin-tops to wire rack to cool. Best served fresh from the oven.
|
rolled oats nonfat milk whole wheat flour ground flax seeds brown sugar ground cinnamon allspice unsweetened applesauce egg baking powder baking soda salt raisins craisins walnuts light brown sugar all-purpose flour ground cinnamon unsalted butter
|
162,434 |
Green Beans and Carrots With Teriyaki Sauce
|
In a medium saucepan cook beans and carrots in small amount of boiling water for 7-10 minutes (covered with lid). Drain and set veggies aside. Melt butter in pan and stir in cornstarch adding the teriyaki sauce and water. Return veggies to pan and toss gently. Heat through and sprinkle with sesame seeds.
|
green beans carrots butter cornstarch water sesame seeds
|
352,051 |
Chicken Chili Corn Soup (G.i. Diet)
|
Melt the butter in a nonstick pot and fry the chiles bacon onion and garlic until the onion is soft adding a dash of water if necessary to prevent sticking. Add the remaining ingredients and simmer covered for 20 minutes. Season to taste with black pepper.
|
unsalted butter Canadian bacon jalapeno chiles onion garlic clove fresh thyme leave sweet potato skinless chicken breasts corn kernel chicken broth ground black pepper
|
470,107 |
Pork Tenderloin With Pears and Shallots
|
Preheat oven to 475°F Mix oil garlic and chopped thyme in small bowl. Rub mixture over pork shallots and pears. Heat large nonstick skillet over medium-high heat. Add pork and shallots; brown on all sides turning about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 145°F about 10 minutes. Meanwhile add pears to same skillet and cook over medium-high heat until brown on cut side turning once or twice about 4 minutes. Transfer pears to platter (do not clean skillet). Mix butter and flour in small cup. Add broth pear nectar and butter mixture to same skillet; boil until sauce thickens scraping up browned bits about 7 minutes. Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.
|
olive oil garlic cloves fresh thyme sprig shallots bosc pears Anjou pears butter all-purpose flour low sodium chicken broth
|
472,398 |
Clam Chowder
|
In a 4 court pot on medium high add bacon and render fat set bacon aside to use for a garnish when done. Add onions and sauté until tender (if using salt pork render the fat before adding onions). Into onions stir flour celery salt pepper clam liquid and 2 teaspoons of salt (if using fresh potatoes add at this time).Cook covered 8 minutes. Add milk clams potatoes 1 1/2 teaspoon of salt and butter. Cook covered another 10 minutes. Garnish with crumbled bacon.
|
clams cold water bacon grease onions flour pepper salt new potatoes milk butter
|
195,809 |
Tortellini Toss
|
Heat olive oil in a large skillet over high heat. Add onion zucchini yellow squash bell pepper mushrooms garlic oregano salt & pepper. Cook and stir 7 minutes or until vegetables are crisp-tender. Toss with tortellini and parmesan cheese.
|
olive oil onion zucchini red bell pepper mushrooms garlic cloves dried oregano parmesan cheese
|
369,427 |
Hg's Beef Strogataki - Ww Points = 5
|
Rinse and drain Shirataki noodles well. Pat dry. (This is a must!) In a microwave-safe bowl microwave noodles for 1 minute. Drain excess liquid from noodles. Dry thoroughly using paper towels to soak up as much moisture as possible. Cut noodles up a bit using a knife or kitchen shears. Set aside. Bring a large pan misted with olive oil spray to medium-high heat on the stove. Cook beef in the pan until fully cooked about 4 minutes flipping slices about halfway through cooking. Remove beef from the pan and set aside. Combine gravy mix with 1 cup water and stir until dissolved. Carefully pour mixture into the pan (over medium-high heat on the stove). Add mushrooms and onion and cook until veggies are tender and sauce has thickened about 7 - 10 minutes. Add cheese wedge and stir until melted. Add yogurt and stir well until sauce appears uniform and ingredients are thoroughly combined. Add noodles and beef to the pan and mix until completely coated. Season to taste with salt and pepper and eat up!
|
filet of beef mushroom onion water plain fat-free yogurt
|
164,705 |
Three Cheese Spinach Egg Casserole
|
Combine cheddar mozzarella and cottage cheses. Add flour to the cheeses. Sautee onion and add to the cheeses. Add eggs margarine and spinach. Mix well. Pour into a greased 7\" x 12\" baking pan. Bake at 350 degrees for 60-80 minutes.
|
cheddar cheese mozzarella cheese flour cottage cheese onion eggs margarine frozen chopped spinach
|
270,659 |
Caramelized Shallots
|
Peel and slightly trim the base of the shallots. Melt butter in saucepan and add the shallots. Cook over very low heat for about 20 minutes or until tender stirring occasionally. Stir in water and sugar over a low hear until sauce thickens and is syrupy.
|
shallots butter water brown sugar
|
316,656 |
Shrimp Couscous
|
Cook the shrimp onion garlic and zucchini in the olive oil. Cook the couscous as directed on box. Combine couscous tomato cheese and shrimp mixture.
|
couscous shrimp garlic clove yellow onion zucchini tomatoes feta cheese olive oil
|
144,672 |
Glossy Chicken Fricassee
|
Wash the chicken pieces and dry with paper towels. In a deep saute pan over medium heat put half of the butter and extra virgin olive oil. Add half the chicken and brown all sides about 10 minutes. Set aside. Repeat with the remaining butter and chicken. Transfer the fried chicken to pan and sprinkle with flour making sure all pieces are covered. Simmer for 4 minutes. Add the wine bringing up the temperature until it reaches boiling point. Then add the chicken stock and keep stirring until it is well mixed. Season with salt and pepper. Cover and cook for 25 minutes over low heat stirring occasionally. Sauce: In a frying pan heat remaining butter over medium heat. Add the scallions mushrooms and lemon juice. Cook 3 minutes. Set aside. In the same pan add shallots water and sugar. Simmer for 10 minutes until soft. Add this mix to reserved mushrooms. Carefully transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Boil the sauce until it is the consistency of a smooth gravy. Add the cream mushrooms and shallots. Season with salt and pepper if necessary and cook 2 minutes. Pour the sauce over the chicken. Sprinkle with parsley before serving. Serves 4.
|
skinless chicken thighs butter extra virgin olive oil all-purpose flour dry white wine flat leaf parsley fresh scallions button mushroom fresh lemon juice shallots water sugar
|
356,267 |
Roast Shrimp With Cocktail Sauce (Barefoot Contessa)
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Preheat the oven to 400 degrees F. Peel and devein the shrimp leaving the tails on. Place them on a sheet pan with the olive oil salt and pepper and spread them in 1 layer. Roast for 8 to10 minutes just until pink and firm and cooked through. Set aside to cool. For the sauce combine the chili sauce ketchup horseradish lemon juice Worcestershire sauce and hot sauce. Serve as a dip with the shrimp.
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shrimp olive oil kosher salt ground pepper chili sauce ketchup horseradish lemon juice Worcestershire sauce
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123,059 |
Banana-Nut Sandwich Cookies
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For cookies: In a large bowl stir together muffin mix flour and brown sugar. Add the melted and slightly cooled butter all at once. Using a fork stir just till a soft dough forms (if necessary add enough milk to form dough). Turn dough out onto a lightly floured surface. Pat or lightly roll till 1/8 to 1/4 inch thick. Cut out cookies using a cookie cutter. Place two inches apart of cookie sheets lightly coated with nonstick cooking spray. Bake in a 350 degree oven for 9 to 10 minutes or till cookies begin to brown. Remove cookies to a wire rack to cool. For butter cream filling: In a medium bowl beat powdered sugar the 1/2 cup softened butter and vanilla with an electric mixer till creamy. Spread a scant tablespoon of filling on the bottom of 1 cookie put together with another cookie bottom sides together to make a cookie sandwich. Repeat with the remaining cookies and filling. Place white or chocolate pieces and shortening in a small microwave-safe bowl and microwave on 50% power (medium) for 1 to 2 minutes or till pieces are melted and smooth. Cool slightly (about 5 minutes). Transfer to a heavy resealable plastic bag. Cut off tip of one corner of bag. Pipe melted chocolate onto cookies to resemble laces on footballs or whatever design you'd like based on what shape you made the cookies. Makes 12 (2 1/2 inch) sandwich cookies.
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all-purpose flour brown sugar butter milk powdered sugar butter vanilla white chocolate chips shortening
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320,823 |
Perfect Pie Crust
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Pour flour and salt into a medium sized bowl. For sweet pies you can add the sugar and cinnamon at this stage or you can add the onion and garlic powders for savory items as well. Cut butter into small pieces (I quarter my butter lengthwise and then cut off the pieces). Add butter to flour. Mix butter in until you have what resembles course meal. In small bowl combine egg yolk with 2 tablespoons of the water and beat together. Add to flour and butter mixture and blend together until you have a firm ball of dough. Wrap in plastic cling wrap and refrigerate for 30-60 minutes. Remove dough and roll out evenly on either waxed paper or a floured surface. Press rolled dough firmly into pie plate poking holes along bottom and sides with a fork to allow venting. Beat egg white with remaining tablespoon of water and brush the inside of your bottom crust with mixture. This helps the bottom crust bake flaky and remain crispy when baked with a filling. If using this to make a 2-crust pie beat remaining egg white/water mixture with 1 1/2 teaspoons sugar until slightly foamy. Place a thick glaze of this on the top crust for sweet pies to get a lovely sweet golden brown flake on the top of your pie! For savory pies omit sugar but still glaze. It makes your pie look beautiful! Bake at 325 degrees for 15 minutes if only baking shell and approximately 35 minutes when baking with filling. Crust is done when it is golden brown.
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unsalted butter all-purpose flour salt sugar cold water sugar cinnamon onion powder garlic powder
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344,029 |
Hearty Winter Vegetable and Beef Stew (Crock-Pot)
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Chop up potatoes parsnips turnips and carrots into 1 inch cubes. Don't chop them too small - you want big chunky veggies. (if you want you can also add sweet potatoes or yams too!). Put the chopped potatoes parsnips turnips and carrots into the bottom of your crockpot in that order. Chop up the beef into approximately 1 inch cubes and then put it on top of the veggies. Squirt some Worcestershire sauce on top of the beef and then sprinkle the steak spice and crushed garlic over top. Chop the onion into big chunks - do not separate the layers - and put them over top of the beef. Next cut up the green beans and celery into 1 inch long pieces and put them on top of the onion. Throw the button mushrooms on the top (or you can use large mushrooms cut in half). Now mix the two cans of cream of mushroom soup and the 1/2 cup beef or vegetable broth together and dump it over top of the layers. Lastly I put aluminum foil over top of my crockpot and then the lid because my lid doesn't fit tightly. If you want this to cook up nicely you don't want to let any of the heat out. Cook on low for approximately 6-8 hours. Before you eat ladle out the liquid and put into a pot with the gravy thickener and make a gravy base for the stew (otherwise it will be more soupy). While you're making the gravy throw the frozen peas into the crockpot and stir it up. When the gravy is ready pour it back into the crockpot stir it all up and it's ready to be eaten!
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potatoes parsnip turnip carrot stewing beef Worcestershire sauce garlic clove onion green beans celery button mushrooms broth
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503,371 |
Chicken Pot Pie.
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Boil your chicken in the water. When the chicken is done remove it to cool and add the raw vegetables to the chicken broth and boil until they're almost done.You don't want them to get mushy. Remove the vegies from the broth to another container. Make a roux with the butter and flour. ( melt the butter and stir in the flour over low heat ). Add this to about 1 1/2 cups of your broth along with the evaporated milk. Add your spices and the dehydrated chicken broth. Simmer this over medium heat until it becomes thickened. Remove from heat and stir in your vegies and chicken. I cook the pie in the same pot that I boiled the chicken and vegies but if you prefer you can use a large caserole dish or whatever you have. Topping: Mix together the Bisquik egg and milk. Pour over the top of your pot pie. Put in a 400F preheated oven for approx 40 minute or until crust is a golden brown and the juices are bubbling.
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potatoes carrots onion celery peas evaporated milk butter flour water salt pepper marjoram parsley flakes Bisquick baking mix egg milk
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326,268 |
Curry Dressing
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Add: mayo.spices.and honey. blend well --. *use as dressing on macaroni and curry chicken salad.
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curry powder cumin powder turmeric powder cardamom powder coriander powder turmeric powder ginger powder honey mayonnaise cayenne pepper white pepper
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264,403 |
Gluten Free Amaretti Cookies
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Line a baking sheet with edible rice paper. Using Electric Mixer: place almond meal in bowl of electric mixer along with the sugar. Mix on low speed until very fine. Add the egg whites and mix well. Continue mixing the dough until very smooth about 3 to 4 minutes. Fill the pastry bag with the almond mixture. Pipe mounds onto the rice paper spacing about 1 inch (2.5 cm) apart. Bake for 15 minutes or until the cookies have risen slightly.
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caster sugar rice paper
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529,839 |
Heloise's Mashed Potatoes
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After washing peeling and cubing the potatoes place them in a pot cover with cold water and turn on the burner. The water and potatoes need to heat together but NOT to boiling just to a simmer. Add salt. Once cooked put the drained potatoes through a ricer add cold butter and warm milk (not cold). Stir lightly to mix. Salt and pepper to taste.
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yukon gold potato russet potato salt butter milk
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