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408,559 |
Cioppino (Seafood Stew)
|
ut fish into cubes. Heat oil in soup pot. Add onion cook until soft. Stir in sauce. Add fish and salt; cover cook 20 minutes. Stir in wine. Add shrimp and clams with broth. Bring to a boil; simmer uncovered 5 minutes longer. Add parsley.
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onion salt shrimp baby clams dry white wine parsley
|
311,691 |
Summer Green Beans
|
Sauté onions in olive oil until soft and slightly browned. Add garlic and cook for 1 additional minute. Add mushrooms and cook till tender. Add wine and vegetable broth and bring to boil. Add green beans and simmer till tender (If still soupy it’s okay. Serve with slotted spoon! Most of the liquid should be gone). Add parsley and cover pot for 2 minutes. Mix and serve as a side dish!
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green beans onions garlic cloves parsley mushroom vegetable broth white wine olive oil
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308,722 |
Chicken Walnut Rice Stuffing Casserole
|
Saute minced onion finely chopped celery in the butter for 5 minutes. Add rice and saute for 5 minutes more until rice is golden brown then add water to onions celery and rice and bring to a boil. Then add chicken bullion cubes simmer for about 20 minutes until most of the water has been evaporated or absorbed. Add seasonings salt and pepper chopped mushrooms minced walnuts and celery leaves and poultry seasonings add chicken on top of casserole. Bake for 1 hour @ 275 or 300 degrees.
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chicken breasts rice water celery celery leaves walnuts onion salt poultry seasoning pepper butter mushroom chicken bouillon cubes
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159,968 |
Praline Cheesecake With Hot Fudge Caramel Sauce
|
Heat oven to 300°F Lightly grease sides only of 10-inch springform pan. Stir together all crust ingredients except 1/2 cup toffee bits in medium bowl. Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle 1/2 cup toffee bits on hot partially baked crust. Meanwhile combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed scraping bowl occasionally until creamy. Add eggs; continue beating until well mixed. (DO NOT OVER BEAT.) Pour over crust. Bake for 65 to 70 minutes or until edges are set and lightly browned. Center will move slightly when side of pan is tapped. Loosen cheesecake from side of pan by running greased knife around inside of pan. Immediately sprinkle 1/4 cup toffee bits and 1/4 cup chopped pecans on top. Cool 1 hour on cooling rack at room temperature. Refrigerate in pan uncovered until thoroughly chilled (3 to 4 hours). Cover; refrigerate until serving. Meanwhile melt 1/4 cup butter in 2-quart saucepan over medium heat; stir in 2/3 cup brown sugar whipping cream and corn syrup. Cook stirring occasionally until mixture just comes to a boil (2 to 3 minutes). Boil 3 minutes. Remove from heat. Add chocolate; stir until melted and smooth. Stir in vanilla. Cool slightly; place in microwave-safe bowl. Cover; refrigerate until serving time. Just before serving microwave sauce on HIGH stirring every 30 seconds until warm (30 seconds to 1 1/2 minutes). Loosen side of cheesecake by running knife around inside of pan. Carefully remove side of pan. To serve dip knife in warm water for easier cutting. Clean knife after each cut. Serve sauce over cheesecake slices.
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butter graham cracker crumbs pecans brown sugar sugar cream cheese eggs pecans butter brown sugar heavy whipping cream light corn syrup bittersweet chocolate pieces vanilla
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433,052 |
Festive Chickpea Tart
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Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Add onion celery garlic salt and pepper and cook for 7 to 9 minutes until onions begin to soften and caramelize. Set aside. In a food processor add chickpeas (except reserved 1/4 cup) walnuts lemon juice and tamari and pulse to lightly chop (do not puree). Remove half of chopped mixture from food processor and transfer to a large bowl. Transfer sauted onions to the remaining mixture in food processor. Puree until smooth scraping down sides of bowl as needed. Transfer puree to bowl with lightly chopped chickpea and walnut mixture. Add spinach cranberries parsley thyme and 1/4 cup of reserved chickpeas. Stir to combine and transfer to prepared pie shell spreading evenly. Combine oil and tamari and brush on top of pie and crust. Sprinkle with walnuts. Bake for 33 to 38 minutes until lightly browned. Garnish with parsley cut in wedges and serve with cranberry sauce.
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olive oil onion celery garlic cloves sea salt black pepper chickpeas walnuts fresh lemon juice tamari frozen chopped spinach dried cranberries fresh parsley fresh thyme olive oil tamari walnuts fresh parsley
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263,399 |
Southwestern Pepper Steak
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Mix cornstarch and soy sauce. Stir in beef broth and mix well. Add chopped green chilies. Cut steak in half lengthwise then cut into thin slices across the grain. Cut celery onion and green peppers into 1 inch pieces. Heat 1 tablespoon of oil in a skillet until quite hot. Cook half of the beef until lightly browned. Remove to a plate. Repeat with remaining beef. Add 1 tablespoon oil to skillet. Cook celery and onion about 2 minutes until tender-crisp. Add green pepper and cook 1 minute longer adding more oil if necessary. Remove vegetables to the plate with the meat. Add broth mixture to skillet. Stir until thickened and boiling. Return meat and vegetables to skillet. Stir in bean sprouts and cook until hot. Season with salt and pepper. Serve over rice.
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cornstarch soy sauce beef broth green chili celery onion green peppers bean sprouts
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123,812 |
Old-fashioned Sour Cream Sugar Cookies
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Combine baking soda and sour cream. Cream butter and sugar. Add eggs one at a time blending well after each. Blend in vanilla. Blend in sour cream and baking soda. Combine baking powder and flour and add to sour cream mixture. Refrigerate until easy to handle usually at least an hour. Roll out dough about 1/2 inch thick and cut into shapes. Bake at 325F(Note:temp varies or different ovens)for 8-10 minutes or until golden brown.
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baking soda sour cream butter sugar eggs vanilla baking powder flour
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490,968 |
Baked Chilean Sea Bass in Black Bean Sauce
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FOR THE BLACK BEAN SAUCE combine the orange juice sherry sake oyster sauce black beans soy sauce lime juice cilantro garlic ginger jalapeno and cornstarch in a medium bowl and whisk to mix well. Set aside. PREHEAT THE OVEN to 350°F. HEAT THE OIL in a large ovenproof skillet over medium-high heat. Add the fish and cook until well browned about 1 minute per side. Remove the skillet from the heat pour the black bean sauce over the fish and put the pan in the oven to bake until the fish is just cooked through 8 to 10 minutes longer. SET A PORTION of the fish onto each individual plate. If the black bean sauce has not thickened boil until reduced slightly. Spoon the black bean sauce over and around the fish and serve.
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sea bass fillets dry sherry sake oyster sauce fermented black beans soy sauce lime juice cilantro garlic cornstarch
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167,306 |
Sour Cream Slow Cooker Beef Stroganoff
|
In 2 1/2- to 3 1/2-quart slow cooker mix beef onion soup mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir sour cream into beef mixture. Serve over noodles.
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beef stew meat onion pepper sour cream cooked rice
|
55,088 |
Grasshopper (Alcoholic Beverage)
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Put ingredients in a blender for couple of seconds. Serve in a champagne glass. Serves 2 deliciously.
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green creme de menthe brandy French vanilla ice cream
|
361,454 |
Fantastic Banana Cream Pie or Pudding Using 3-4 Ripe Bananas
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Mix cornstarch sugar salt with the cold milk in a large saucepan. Cook mixture over medium heat to dissolve. (Stir constantly) until boiling. Pour 1/4 of the mixture into the beaten eggs and blend thoroughly. Return mixture back to saucepan. Add 1 smashed banana to mixture and stir until blended . Cook until thick and creamy. Add margarine/butter and vanilla. Add dash of salt. Add 1/2 of the mixture to 2x10\" pie shells (1/4 of mixture to each shell). Slice the remaining bananas on top of the 2 pies. Cover the bananas with the rest of the mixture. Put in refrigerator to set. When ready top the pies with whipped cream or Cool Whip.
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cornstarch sugar Splenda sugar substitute eggs 1% low-fat milk butter vanilla salt bananas graham cracker pie crust
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508,991 |
Salty-Sweet Log Cabin
|
In a large microwave-safe bowl microwave the morsels for 30 seconds then stir. Repeat until the mixture is just melted and smooth. Transfer to a heavy-duty resealable plastic bag and snip a small hole in one corner. Pipe the mixture all over one long side of an 8- by 4-inch loaf pan set on your serving dish. Pipe onto 1 pretzel rod and press coated side down onto the bottom of the coated long side of the pan. Pipe more on top of the rod and stick another rod on top. Repeat to cover that side of the pan. Repeat on the other long side. Break the remaining pretzel rods in half and repeat to cover the short sides of the pan. Refrigerate until set. Pipe a thick line on the top edges of the long sides of the pan. Press 1 graham cracker on each side so that they meet in the middle to form a peaked roof. Pipe a thick line where the crackers meet. Break the remaining graham cracker in half and repeat to complete the roof. Refrigerate until set. Pipe all over the graham crackers. Gently press the cereal onto the “roof” to resemble snowy. shingles. Cut the salted crackers into door and window shapes. Pipe all over the flat sides and press into place. Pipe all over the serving dish around the house and gently press coconut all around to resemble fallen snow. Refrigerate until set. Pull apart to eat.
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graham crackers coconut flakes
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516,207 |
Low Carb Beef Burger Stuffed With Feta and Tomato
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Combine ground beef scallion spinach tomato feta dill salt and pepper. Form into 4 patties. Grill or pan-fry over medium-high heat for 6 minutes per side for medium doneness.
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ground beef green onion tomatoes feta cheese fresh dill weed salt pepper
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224,113 |
Lemon Grass Panna Cotta With Orange Chili Caramel Sauce
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Combine ¾ cup (175 mL) milk whipping cream sugar and lemon grass in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove from heat and let steep for 1 hour. Strain. Pour remaining ¼ cup (50 mL) milk into small pot. Sprinkle in gelatine. Dissolve slowly on low heat stirring occasionally. When fully dissolved remove from heat and stir gelatine mixture into cream mixture. Let cool stirring occasionally until cold. Oil 4 medium ramekins or other small dishes and strain in custard mixture. Chill 4 hours or until set. Dip base of ramekins in hot water to loosen. Turn panna cotta out onto individual serving dishes or serve in the moulds. For Orange Caramel cut orange in half and squeeze out juice. Reserve 1/3 cup (75 mL) juice for sauce. Cut orange peels in half again. Combine corn syrup sugar water and orange peel in a saucepan and stir over low heat until sugar dissolves. Add ¼ cup (50 mL) of water and bring to boil. Turn heat down to medium and continue to cook swirling pan occasionally for 30 minutes or until syrup becomes a pale golden colour. Pour in reserved orange juice and cook stirring constantly for 2 minutes or until caramel has come together to form a syrup. Remove pan from heat. Pour caramel into a heatproof bowl and remove orange peels. Set aside to cool. For Candied Chilies bring sugar and water to boil. Turn heat to medium and stir until sugar is almost dissolved. Add chili reduce heat to a gentle simmer and cook 10 minutes or until almost translucent. Let cool in syrup and strain. Add candied chilies to caramel and stir. Once cool if caramel is too firm to stir add a little warm water and stir over low heat until well-combined and caramel has a thick pouring consistency. Drizzle onto panna cotta.
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milk sugar lemongrass gelatin powder orange corn syrup sugar water granulated sugar water fresh chili pepper
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266,455 |
My Version of Mexican Rice
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Mix the ingredients in a sauce pan and bring to a simmer until the rice is cooked. I usually sprinkle the rice with green onions to dress the dish up.
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chicken broth water salsa rice
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373,502 |
Mango-Berry Delight
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Place mango chunks in a blender container with orange juice and honey. Blend until smooth. Divide berries evenly into four serving bowls. Divide mango puree evenly and spoon over berries. Serve right away.
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mango honey raspberries mixed berries
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518,446 |
Homey Mac & Cheese
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Preheat oven to 350°. Cook macaroni according to package directions for al dente. Meanwhile in a large saucepan heat butter over medium heat. Stir in flour salt and pepper until smooth; gradually whisk in milk. Bring to a boil stirring constantly; cook and stir 2-3 minutes or until thickened. Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted. Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake uncovered 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake 5-10 minutes longer or until bubbly and cheese is melted.
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elbow macaroni butter all-purpose flour salt pepper milk sharp cheddar cheese Worcestershire sauce paprika
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109,265 |
Noras Fudge
|
Cook sugar milk and salt to soft ball stage. Remove from heat and beat in peanut butter. Put in buttered pan. Cool.
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brown sugar milk salt peanut butter
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409,181 |
Caramel Apple Cookie Bars
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Preheat oven to 350 degrees. Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Bake for 10 minutes then remove from oven. Crumble half of the cookie dough over partially baked crust. Place cream cheese sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Bake for 25 minutes then remove from oven. Top with 3/4 of the apple pie filling (I think you could use the whole can). Next top with remaining cookie dough breaking off into little pieces evenly over top. Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center. Let cool completely then cut into squares. Melt caramels and Half and Half according to package directions. Drizzle over each bar. Refrigerate leftovers.
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butter cream cheese sugar vanilla granola bars half-and-half
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78,849 |
Butterscotch Crumb Biscuits
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Set oven to 475 degrees. Grease an 8-inch round baking pan. Arrange biscuits in prepared pan. In a small bowl combine brown sugar water and butter add nuts; mix well. Sprinkle mixture over biscuits. Bake for 7-8 minutes or until golden on top. Note: the topping mixture can be doubled if desired.
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brown sugar water butter
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1,826 |
Egg Kichelach
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Beat eggs until light and fluffy. Then beat in remaining ingredients until very smooth . Drop from a teaspoon onto a greased baking sheet about 3-inches apart. Sprinkle with sugar if desired. Bake at 325 F for 15 to 20 minutes.
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eggs sugar flour salt
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169,954 |
Apple-Matzo Kugel
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Preheat the oven to 350 degrees. Toss the apples with the brown sugar and orange juice and set aside in a medium bowl. Break the matzo into 2-3 inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside. While the matzo soaks in a large bowl beat the eggs with a wire whisk until blended. Add the salt sugar cinnamon melted butter raisins and apricots. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 ½ quart casserole dish or a 10X14 inch pan. Dot the top of the kugel with the 4 tablespoons of butter. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature. Note: The kugel can be made 2 days ahead cooled and refrigerated covered. Bring to room temperature and reheat in a 350 degree oven.
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apples tart apples light brown sugar eggs salt ground cinnamon sugar butter golden raisin butter
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465,048 |
Roast Prime Ribs of Beef With Cracked Pepper Crust
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Let the meat stand at room temperature for 1 hour. In a small bowl combine the black peppercorns green peppercorns white peppercorns allspice thyme and coarse salt. Rub the meat with the mixture. Roast the meat rib side down in a roasting pan in a preheated 500 degrees Fahrenheit oven for 30 minutes reduce the heat to 350 degrees Fahrenheit. Roast the meat for 1 hour and 45 minutes to 2 hours more or until a meat thermometer inserted in the fleshy part of the meat registers 130 degrees Fahrenheit for medium-rare. Twenty minutes before the roast is done add the blanched baby carrots garlic and shallots all patted dry to the pan. (Remove the vegetables with a slotted spoon if they brown too quickly.). Transfer the roast to a heated platter drain the vegetables on paper towels and keep them warm covered loosely. Let the roast rest for at least 20 minutes and up to 30 minutes before carving it. Make the sauce: Skim the fat from the pan juices add the red wine and deglaze the pan over moderately high heat scraping up the brown bits. Boil the liquid until it is reduced by half and transfer it to a saucepan. Add the beef broth and 1/4 cup of the Madeira wine and boil the mixture for 5 minutes. In a small bowl stir together the remaining 2 tablespoons Madeira arrowroot and the mustard; add the mixture to the pan in a stream whisking constantly. Bring the sauce to a boil whisking and boil it for 1 minute. Season the sauce with salt and pepper and transfer it to a heated sauceboat. Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.
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black peppercorns green peppercorns whole allspice dried thyme coarse salt garlic shallot dry red wine madeira wine arrowroot dijon-style mustard fresh thyme sprig
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445,480 |
Sage Stuffed Chicken Breasts
|
Place the chicken on a clean cutting surface. Slit each breast open to create a pocket. In a medium bowl toss together the stuffing mix onion sage and rosemary. Stuff ¼ of the dressing in each chicken breast and press edges together to close. Lightly coat the grill with cooking spray and preheat for 5 minutes. Grill the chicken for 7-9 minutes or until the chicken is fully cooked and the stuffing is warm.
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chicken breasts herb stuffing mix onions ground sage dried rosemary
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227,039 |
Herbed Cottage Cheese Chevre Spread
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Mix all ingredients well in a food processor. Transfer to a serving bowl. Garnish with fresh herbs. Enjoy!
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fresh parsley green onion dried dill dried tarragon low fat cottage cheese
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240,986 |
Quick Cheese and Chive Rolls
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Sift flour and garlic salt into bowl. Rub in butter till looks like breadcrumbs. Add cheese and chives. Stir in enough milk and water to make a sticky dough. Turn dough onto lightly floured surface. Knead till smooth. Shape into 4 portions in a bread roll shape. Cut 3 slits across top. Place on greased oven tray. Brush top of rolls with egg yolk. Cook at 190 degrees celsius /375 degrees fahrenheit. Cook for 20 - 25 minutes till lightly browned and cooked through.
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self raising flour butter chives milk water
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534,184 |
Taco Filled Pasta Shells
|
In large skillet cook beef until no longer pink. Drain. Add taco seasoning and prepare to package directions. Add cream cheese cover and simmer for 5-10 minutes until cheese is melted. Stir well. Cool meat mixture for 1 hour. Fill each shell with about 3 Tablespoons of meat mixture. Grease (2) 9 inch square baking dishes and place 12 shells in each dish. Mix salsa and taco sauce and spoon 1/2 over shells in both dishes. If not freezing: Cover with foil and bake at 350 for 30 minutes. Uncover sprinkle with Cheddar cheese and tortilla chips (if using). Bake 15 min until cheese is melted. Serve with sour cream and onions. To use frozen shells: Omit cheddar and tortilla chips before freezing. Thaw in refrigerator 24 hours Bake at 350 degrees for 40 minute Add cheese and chips and cook another 10 minute.
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lean ground beef cream cheese jumbo pasta shells butter margarine salsa cheddar cheese tortilla chips sour cream green onions
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354,355 |
Easter Ham
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Preheat oven to 325°F. Cut slices in the top of the ham on a diagonal and press one whole clove into each square. Mix up the orange juice and dark brown sugar. Bake in oven for 20 minutes per pound at 325°F. Baste every 1/2 hour or so making sure you work fast to get the ham back into the oven quickly. You'll probably notice that the top may start to burn (caramelize) cover with a strip of tin foil. As the cooking process continues you'll have to lightly cover the whole ham with a larger piece of aluminum foil.
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ham dark brown sugar whole cloves
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180,606 |
Lemon Tomatillo Salsa
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Peel the skin off the tomatillos and they should feel sticky wash until it doesn't feel sticky and does not have anymore dirt on it; cut in half or quarter. Trim the stem of the pepper and cut in half. Cut all of the stems off the cilantro and wash so there are *no* bad leaves on them. Peel and score the clove of garlic. Put the tomatillo garlic and pepper halves in a pot of water (doesn't matter how big just make sire they have some room). Let the water boil for about five minutes in medium-high water and wait till the tomatillos color turns a bit yellowish. Once boiled move the tomatillos garlic and peppers into a food processor with about 1/2 of a cup of the hot-water (you can eye-ball it) and mix with the lemon juice and cilantro. Blend until they are all mixed up and at the point between course and smooth. Move to a container and let cool (optional but I recommend it). Put on anything and enjoy!
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chili pepper fresh lemon juice garlic clove cilantro
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78,937 |
Low-Fat Chicken Pot Pie
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Preheat oven to 375. Combine soup and next 3 ingredients in a saucepan; bring to a boil. Reduce heat and simmer uncovered 1 minute stirring constantly until smooth. Stir in chicken peas and carrots and next 3 ingredients. Bring to a boil; cover reduce heat and simmer 5 minutes. Pour mixture into an 11x7\" baking dish. Combine baking mix 3/4 cup milk and egg; stir until smooth. Spread evenly over chicken mixture; coat with butter spray. Sprinkle with cheese. Bake uncovered at 375 degrees for 30-35 minutes or until golden.
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salt pepper onion celery pimiento low-fat baking mix nonfat milk egg fresh parmesan cheese
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450,879 |
Chicken Crepes
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Dice raw chicken and saute on med heat till done. Set aside. Put 1 cup flour in large mixing bowl. Make a light well in the center. Break the egg into the well and begin to beat the egg into the flour incorporating only a little flour at a time. Add 1 1/4 cup milk gradually to the egg mixture beating well until all the milk in incorporated into the batter. Batter should be smooth. Heat the olive oil in small skillet and pour 1/4 cup or less into center. Tip and rotate skillet so the batter spread evenly over the base to form a thin crepe. Flip and cook other side. Repeat until all batter is used. Keep crepes warm until ready to plate. Add 1 1/4 cup milk and 4 oz cream cheese together in med sauce pan. Heat over med heat till cheese is melted with no lumps in milk. Add salt pepper tarragon and lemon juice. Mix a little water with 1 tbs flour to make a slurry to help thicken sauce. Add cooked chicken and black olives. Fold each crepe in half and then in half again to form a triangle. Carefully open part of the triangle out to form an envelope and fill with chicken cream mixture. Plate filled crepe adding 1 tbs sour cream on top.
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flour egg milk olive oil flour milk cream cheese tarragon lemon juice black olives salt pepper chicken sour cream
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241,907 |
A Dilly Potato Salad, No Mayo
|
Place potatoes large saucepan. Add water to cover. Bring to boil; cook until potatoes are just tender. Add beans; cook 2 minutes. Drain; cool slightly. Mix potatoes beans olives celery and onion in large bowl. Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat. Refrigerate at least 4 hours or until ready to serve. Stir before serving.
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fresh green beans sliced ripe olives celery onion white wine vinegar seasoning salt dill weed dry mustard
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7,630 |
Bearnaise Sauce
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Combine vinegar wine shallots and tarragon in 2-cup glass measure. Microwave uncovered at high for 1 to 2 minutes or until boiling. Set aside to cool to lukewarm. Strain mixture into small bowl; whisk in egg yolks. In 2-cup glass measure or similar microwaveable bowl melt butter at medium 40 to 60 seconds. Do not boil. Whisk egg yolk mixture into butter. Microwave uncovered at medium 30 to 90 seconds. Whisk every 15 seconds. Cook only until mixture starts to thicken. Season to taste with salt and pepper.
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white wine vinegar dry white wine vermouth tarragon leaves shallots butter
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345,952 |
BLTt Sandwich
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Preheat the oven to 375°F. Arrange the bacon on a broiler pan and bake until crisp about 15 - 20 minutes. (I just cooked mine in the microwave). Heat 1 T. oil in a small saucepan to medium high. Add the onions and garlic and season with salt and pepper. Cook for 7-8 minutes stirring occasionally. Add the sun dried tomatoes Worcestershire vinegar brown sugar and 1/2 cup water. Stir well. Bring to a boil and reduce heat and simmer for about 7-8 minutes or until mixture thickens. Season the tuna with grill seasoning zest and rosemary. Place a skillet over medium high heat. Add 1 T. olive oil. Sear the tuna steaks for about 2 minutes per side for rare fish or about 4 minutes per side for cooked through fish. While fish cooks toast the rolls. Drizzle the rolls with a little olive oil. Place 2 lettuce leaves on each roll. Top with seared tuna 2 strips of bacon and a big spoon ful of tomato jam. Place tops on rolls. Enjoy!
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extra virgin olive oil red onion garlic cloves sun-dried tomato Worcestershire sauce brown sugar tuna steaks lemon zest orange zest fresh rosemary red leaf lettuce
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30,031 |
Carrot-Zucchini Bars
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Grease and flour a 9x13 inch pan. In a small bowl combine flours baking powder cinnamon and salt; set aside. In a large bowl with electric mixer at high speed beat margarine sugar eggs until fluffy and light. On low speed mix in flour mixture until well blended. Stir in carrot zucchini and sunflower seeds. Spread batter in pan and bake 30 to 35 minutes at 350 degrees F. Cool completely on wire rack. Frost with Cream Cheese Frosting. ----CreamCheese Frosting----. Stir all frosting ingredients together until smooth and creamy.
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all-purpose flour whole wheat flour baking powder cinnamon salt margarine sugar eggs carrot zucchini sunflower seeds cream cheese margarine milk vanilla powdered sugar
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396,595 |
No-Bake White Chocolate Pie
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In a bowl set over a pot of lightly simmering water warm & partially melt the chocolate then remove from heat & stir to melt completely. In another bowl beat together the cream cheese sugar & vanilla until smooth. Add the chocolate to this mixture & combine thoroughly before adding the sour cream & blending completely. In a 3rd mixing bowl whip the heavy cream until firm then gently fold it into the chocolate filling. Place the banana slices evenly over the crust then carefully pour the chocolate filling over the bananas before chilling the pie for at least 2 hours. Although it's optional the pie looks great when sprinkled with grated or shaved dark chocolate before serving.
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white chocolate cream cheese granulated sugar vanilla extract sour cream heavy cream bananas graham cracker crust dark chocolate
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462,320 |
Fried Trout
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Clean the fish by removing its head entrails fins and gills. (The fishmonger will usually do this for you. Frozen fish is already cleaned). Heat the oil and butter in a frying pan and fry the fish over a moderate heat for about 5 minutes on each side. Serve with a slice of lemon or vinegar and brown or French bread and butter.
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trout butter lemon vinegar
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100,187 |
Pineapple-macadamia Nut Pie
|
Cream together butter and sugar. Add eggs one at a time and continue beating. Add corn syrup flour rum extract pineapple and nuts. Pour into pie shell and bake at 350 degrees for 40 minutes or until firm. Allow to cool before serving.
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butter sugar eggs dark corn syrup flour vanilla extract crushed pineapple
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125,157 |
Apple Oatmeal Pudding in the Crock Pot
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Spray your slow cooker with cooking spray. Add the cut up apples. Add the rest of the ingredients. Mix well. It will look like it could not possibly be enough liquid when you first start mixing. But stick with it it will work! Cover and cook on low for 4 hours. Serve hot or cold.
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apples eggs whole wheat pastry flour oats non-fat powdered milk Splenda sugar substitute pumpkin pie spice salt baking powder vanilla
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257,346 |
Chicken and Asparagus Rolls
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Preheat the oven to 220°C. Lay out the sheets of puff pastry. They will defrost while you prepare the chicken. Cut the chicken breast into long strips. You will need half a large chicken breast or half a medium chicken breast plus the tenderloin from the other half. Sprinkle the stock powder over the chicken. I use an organic vegetable stock but use whatever you have. I have tried soy sauce but it makes the chicken too wet. Dry ingredients are better and light flavours don't overpower the asparagus. Add a grind or two of black pepper and a good pinch of salt. Make sure all the chicken is coated with some seasoning. Drain the asparagus well. Tinned/canned asparagus works really well in this recipe. The pastry should be defrosted enough to be able to cut the sheets in half. Cut each sheet in half to give you 10 strips. Put asparagus spears down the middle of each strip. Then lay a strip of chicken beside the asparagus. Beat an egg lightly and then brush some eggwash along the cut in the middle of the sheet of pastry. With a sheet in front of you with the cut going left to right (not up and down) take the edge near you and fold it over the chicken and asparagus. Use the folded edge to shove the filling nearer to you until it is tucked around the filling quite tightly. Now roll up the pastry to the eggwash and make sure the cut edge stays on the bottom of the roll. Brush the top with egg and sprinkle plenty of sesame seeds on top. Cut into 6 pieces. Repeat for the other 9 strips to give you 60 little bites. Place on a lightly greased baking sheet and bake in the oven for 20 minutes or until the top is golden brown and the pastry is cooked through. The chicken will cook in this time and will still be moist and tasty. Take the rolls off the baking tray and cool slightly on a wire rack. Then serve warm or leave on the rack and serve cold. They are equally good warm or cold. They can be reheated but like all pastry dishes are better freshly baked. The rolls in the photograph I have posted were made with a low-fat puff pastry. As expected they haven't puffed up as much as usual pastry but still tasted good. Let's face it pastry is never going to be a low-fat food so you may as well enjoy it but just not eat it all the time. I'll be going back to the usual next time. 14/12/07 - Edited to add an updated photo of rolls made with regular puff pastry. Also I increased the amount of chicken. Note: put the sesame seeds in a dish and discard any that you don't use. They could be contaminated by the chicken so you don't want to put them back in the bag.
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puff pastry chicken breasts asparagus salt pepper egg sesame seeds
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212,317 |
Apple Coffee Cake Muffins (Dairy Free)
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Grease 12 muffin cups or line with paper cups. Set aside. To make topping stir together brown sugar 1 tablespoon all-purpose flour 1 tablespoon whole wheat flour and 1/2 teaspoon cinnamon. Cut in margarine. Stir in 1/4 cup walnuts. Set aside. In a medium bowl combine flours baking soda cinnamon sugar and salt. In a small bowl combine apples and egg whites. Stir in nuts and applesauce with apple-egg mixture. Add wet ingredients to dry ingredients and mix to combine. Fill muffin cups 2/3s full with batter. Sprinkle topping over each cup. Bake in a 400 degree oven for 15-18 minutes or until golden. Cool in pan for 5 minutes. Remove muffins from cups and serve warm.
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all-purpose flour whole wheat flour cinnamon brown sugar margarine walnuts all-purpose flour whole wheat flour baking soda cinnamon salt sugar apples walnuts unsweetened applesauce
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84,500 |
Grandma's Zucchini Relish
|
Combine the vegetables with the salt in a large non-reactive bowl. Leave to sit overnight. Day 2: Rinse vegetables in cold water and drain well. Mix the sauce ingredients in a large pot and cook until mixture starts to thicken. Add the vegetables now. Cook for 30 minutes boiling slowly. Pack in hot sterilized jar and seal.
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zucchini onions salt cider vinegar sugar dry mustard nutmeg cornstarch turmeric celery seeds black pepper
|
467,709 |
Sour Cream Rhubarb Pie
|
Mix together pie filling Pour into 1- 10 inch unbaked pie shell. Mix topping ingredients and put on top of rhubarb. Bake at 450F for 15 minute. Then at 350F for 45 to 60 minute. Or until fruit is tender and filling is set. Cool.
|
rhubarb flour white sugar sour cream flour brown sugar butter
|
382,739 |
Oriental Chicken Noodle Soup
|
1. Boil and drain the spaghetti noodles per directions set aside. 2. Add the olive oil garlic salt and zucchini to a medium sauce pan and sweat until fragrant and the zucchini begins to look cooked. (Be careful not to overcook the zucchini or it will fall apart in the soup). Set aside. 3. Add the Pinot Grigio to the medium sauce pan scrape the drippings and flambe (set on fire). You're burning off the alcohol here so it's a pretty important step. 4. In a soup pot combine all the ingredients and heat to serving temperature. Enjoy. Tip #1: Don't be scared of the canned bamboo the chicken and Pinot blend well with it's flavor and everything compliments well. IF however you're more traditional replace the bamboo with 1-2 chopped celery stalks. Tip #2: How often do you actually get to start something on fire? It looks flashy and is harmless if not done under a window curtain so don't be afraid of the step.
|
chicken breast zucchini garlic clove olive oil bamboo shoots wine black pepper kosher salt ground rosemary spaghetti noodles
|
446,529 |
Cheesy Cauliflower & Smoked Sausage Bake
|
Pre-heat oven to 350F degrees. In a medium skillet heat oil and brown sausage and onion ( If using ) and set aside ( drain if needed ). In a medium saucepan melt butter/margarine; add flour and cook until light yellow and pasty-looking. Add a little milk at a time and stir until slightly thickened. Remove from heat and add 1 cup of cheese salt and pepper and stir until well blended. Then fold the cauliflower and smoked sausage into the cheese sauce coating well. Place into a greased 2 quart rectangle or a 8 x 8 square baking dish. Sprinkle top with remaining cheese and sprinkle with paprika if desired and bake for 30 minutes or until golden brown.
|
frozen cauliflower smoked sausage margarine butter flour milk sharp cheddar cheese ground black pepper salt
|
95,547 |
Strawberry Squares - South Beach Style
|
Preheat over to 350°F. Spray a 8\" by 8\" (or 9\" by 9\") non-stick square pan lightly with cooking spray. Mix the kashi 2 teaspoons of splenda and sunflower oil and press evenly over the bottom of the pan. Bake for 10 minutes then remove from oven and cool. Mix the boiling water and the strawberry or raspberry Jello and stir until Jello is dissolved put mixture in refrigerator until cool but not set. Mix the jello mixture with the skim milk and add the vanilla pudding mix beat until lump free then stir in the strawberries. Pour the strawberry mixture over the cooled kashi crust and spread to even out the strawberries. Chill until well set then if desired spread ultra low fat cool whip evenly over the top.
|
Splenda sugar substitute sugar-free strawberry gelatin sugar-free raspberry gelatin fat-free sugar-free vanilla pudding mix boiling water skim milk fresh strawberries Splenda sugar substitute Cool Whip Free
|
305,902 |
Picarones or Squash and Yam Doughnuts
|
In large skillet add squash & yams with enough water to soften (too much & you have mush!) then bring to boil & simmer until tender stirring frequently to prevent sticking about 13 minutes. Drain off excess liquid & mash to form a puree. Add anise seed salt & pepper mixing well. Transfer yam mixture to large bowl & stir in flour. In small bowl add yeast to 1/4 cup warm water then set aside for 5-10 minutes until yeast bubbles. Stir activated yeast into yam mixture to make a firm dough adding more water or flour as needed. Cover & let stand 2 hours in a warm spot until dough has doubled in size. In a skillet heat oil until hot. [Ensure oil IS hot enough by tearing off a small ball of dough & pressing it into a ring. Drop ring into oil being careful to avoid splattering & fry until golden brown on each side turning once during cooking. Drain on paper towl.]. Form dough into nice-size rings & fry in batches until golden. Serve hot drizzled with maple syrup or honey if desired.
|
anise seed salt black pepper all-purpose flour active dry yeast water
|
134,846 |
Eureka! Marinated Bean Salad
|
Rinse and drain beans well. In small glass bowl combine the dressing ingredients. Whisk well. Place all the beans the bell pepper and the diced onion in a *NON-REACTIVE* large salad bowl. Pour the salad dressing over the mixture. Stir to coat. Marinate at least 3 hours (better if salad marinates 6-8 hours) but consume within 24 hours.
|
garbanzo beans green beans kidney beans red bell pepper onion sugar red wine vinegar salt fresh ground black pepper
|
207,329 |
Curried Winter Vegetable Soup
|
Place about 3 tablespoons vegetable oil in a large pot over medium-high heat. Add the eggplant and cook for about 2 minutes stirring. Add the cauliflower and potatoes turn the heat down to medium and cook for 5 minutes. Bring heat back up to medium-high and toss in the red bell pepper onion garlic salt and pepper (add a little more oil should the mixture seems dry). Keep cooking for 5 more minutes stirring occasionally. Pour in stock and bring to a simmer. In the meantime add the curry paste and the mango chutney along with 1 cup of the stock in a food processor or blender and puree until smooth. Pour the curry mixture into the pot along with the chickpeas and tomatoes. Add salt and pepper to taste. Bring the mixture up to a bubble and simmer for 10-15 minutes (until the potatoes and veggies are nice and tender and the flavors have melded together). Fold spinach in at the end. Serve generous amounts in bowls and top with pita chips. Garnish plain yogurt if desired. Enjoy! ;).
|
eggplants cauliflower yukon gold potatoes red bell pepper onion garlic cloves mild curry paste mango chutney chickpeas fire-roasted tomatoes spinach
|
426,491 |
Weight Watchers Gingery Dip (1 Point)
|
uree all ingredients.
|
chickpeas fresh ginger reduced sodium soy sauce
|
524,764 |
Stovetop Tuna Noodle Casserole
|
Melt butter in a large skillet; then add the chopped onion. Cook over medium heat until onion is soft and translucent. Add the flour and salt and QUICKLY stir to make a paste. Gradually stir-in the milk and allow the mixture to come to a boil. Next simmer and stir until the sauce is thick and creamy. Finally stir-in the cheddar cheese tuna and noodles; then remove from heat. Serve immediately or transfer to a baking dish for storage (it will last about 2 days in the refrigerator.) Enjoy!
|
butter onion flour salt milk cheddar cheese peas tuna in water
|
226,214 |
Chicago Italian Beef Sandwiches from the Stand Man
|
DAY 1. Roll whole beef round on all sides in Worcestershire sauce until it's brown. Roll in garlic powder until it's white. Roll in basil until it's green. Sprinkle lightly with red pepper flakes. Put in baking pan without rack and bake in oven at 250 dg. for 20 minutes per lb. (Roast will be extremely rare but don't worry because it will be tender and juicy after recipe is completed) Do not remove roast from pan or drain off drippings. Wrap it all in foil and chill in refrigerator overnight to firm up for easy slicing and to meld seasonings. DAY 2. Remove from pan and save all drippings including any browned bits from baking pan. Refrigerate until needed. Slice chilled roast as close to paper thin as possible (I bring it to butcher where purchased and he slices it for me on his electric slicer.) Put beef slices (saving any juice that dripped off) in plastic bags and chill until ready to assemble. Add 1 1/2 cups of water per lb. of beef in saucepan adding drippings that had been saved earlier. Stir over low heat to make an au jus. If more flavor is needed add more of the above spices and beef bouillon cubes until flavor seems right. The last few years I've used au jus gravy envelope(s) to speed things up or to stretch out more sauce adjusting seasonings above to keep the \"Italian\" flavor If wanted at this point you can add a bit of garlic powder oregano or pepper to taste. Bring au jus mixture to a boil. TO SERVE: Immediately pour boiling au jus to cover beef slices in a roaster electric frypan or large crockpot that will keep sandwiches warm but not hot. DO NOT heat up beef first! The boiling jus will warm up the beef and finish the cooking process. If beef is actually cooked in sauce it will get tough. Serve immediately by having guests prepare their own sandwiches on small french sandwich loaves or hoagie buns. If Gonella- brand rolls are available that was the bread of choice for Sid the stand man. Serve with green pepper slices that have been sautéed to soften as well as with yellow pepperoncini peppers for those who want more of a kick! NOTE: Sid also made Stromboli Sandwiches which are a French roll stuffed with Italian beef a link of cooked hot Italian sausage. and mozzarella cheese. He wrapped the sandwiches in foil and heated in oven until the cheese was melted then poured a drizzle of warm marinara sauce on filling and added a few sautéed green pepper slices (or pepperoncini peppers). I make these with frozen leftover Italian beef after the party by making broiled garlic bread rolls and assembling them as Sid did.
|
Worcestershire sauce garlic powder dried basil red pepper flakes water
|
326,153 |
Winner's Circle of Stuffed Mushrooms
|
Remove stems from mushrooms; mince stems and set aside. Mix Parmesan and Roasted Garlic Dressing with wine basil and 1/4 cup of the scallions. Place the mushroom caps in a single layer in a large flat dish. Spoon the dressing mixture over them and stir to coat. Melt butter in a large skillet over medium-high heat. When butter is hot add the mushroom caps in a single layer cap side down. Cook without stirring for 4-5 minutes or until mushrooms are nicely browned. Turn over salt and pepper to taste then turn off heat and set aside. Fry bacon in a second medium-sized skillet until crisp. Drain bacon on paper towels then crumble. Discard all but 2 tablespoons of the bacon grease. Return skillet with bacon grease to stove on medium-high heat and stir in the mushroom stems garlic and any remaining scallions. Stir-fry until scallions are limp about 2-3 minutes. Turn off heat and mix in cream cheese Newman's Own Creamy Caesar Dressing grated cheese parsley and red pepper flakes. Stuff mushroom caps with this mixture and top with bacon. Place mushrooms on a round ovenproof platter and put under the broiler for 1-2 minutes just until filling browns slightly. May be served hot warm or at room temperature.
|
button mushrooms baby portabella mushrooms scallion fresh basil dry marsala wine sherry wine butter salt fresh ground black pepper bacon minced garlic cloves cream cheese pecorino romano cheese parmesan cheese flat leaf parsley cayenne pepper crushed red pepper flakes
|
359,489 |
Big John's Thai Crab Fried Rice (Khao Phad Pu)
|
Combine sugar pepper soy & fish sauces then set aside. Warm oils in a large frying pan over medium heat. Lightly saute garlic and green onion. Add rice and mix thoroughly to separate. Add egg mix until it's cooked and evenly dispersed. Mix in crab meat making sure it is broken up and mixed well. Add sauce combination and mix well. Serve immediately.
|
soy sauce eggs green onions garlic cloves black pepper sugar Thai fish sauce
|
179,878 |
Lemon Soaked Garlic Chicken or Pork
|
Peel lemons slice and remove seeds. Puree chopped seedless lemons in food processor with garlic and Mrs. Dash Original Blend. Place meat (pork or chicken) into a plastic storage bag pour puree mixture over meat. Gently squish contents to ensure meat is well-coated. Seal bag and refrigerate overnight or for at least 2 hours. Before cooking season both sides of meat with a bit more pepper and Mrs. Dash Original blend seasoning. Place on rack in a roasting pan then top with chopped onions and bell pepper rings. Pour your marinade mix evenly over each piece of meat. Roast in oven at 350°F for about 45 minutes. Use a meat thermometer (pork 160°F chicken 190°f) to determine when done. Garnish with dried parsley flakes and chopped spring onions when serving.
|
lemons boneless skinless chicken breasts boneless pork chops garlic black pepper onions bell peppers
|
415,704 |
Roasted Asparagus With Balsamic Browned Butter - Healthy Low-Cal
|
Preheat oven to 400°. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender. Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus tossing well to coat. Garnish with cracked pepper and rind if desired.
|
asparagus spears kosher salt fresh ground black pepper butter low sodium soy sauce cracked black pepper lemon rind
|
519,766 |
Turkey Rarebit
|
Position a rack 4 to 5 inches from the broiler and heat the broiler on high. Lightly butter a large rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey. Melt the butter in a 2 quart saucepan over medium heat and add the scallions. Cook for 1 minute stirring often. Whisk in the flour and cook for 1 minute more stirring often. Add the milk and beer. Whisk until thick and bubbling (2 minutes). Add all of the cheese except 1/4 cup worth the Worcestershire and 1/2 tsp pepper and whisk until bubbling just a few seconds. Season to taste with salt and pepper. Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese. Broil until bubbling and browned 4 to 5 minutes. Cool for a couple of minutes before serving.
|
unsalted butter Dijon mustard turkey breast chicken breasts scallions flour ale ale cheddar cheese Worcestershire sauce
|
414,434 |
Shrimp Cocktail With Sauce
|
Make the shrimp cocktail sauce by combining all ingredients up to the shrimp. Can be prepared in advance. Spoon the cocktail sauce into martini glasses. Arrange shrimp around the rim draping tails over the side for presentation. Make a slit in the lemonn slices from peel to centre and place on rim of glasses. Add parsley sprigs for garnish.
|
catsup sugar kosher salt black pepper lemon juice Tabasco sauce Worcestershire sauce garlic cloves shrimp lemon slices parsley sprigs
|
72,738 |
Black Olives and Tomato Tapenade
|
Combine all ingredients except the tomato and cilantro in a blender or food processor. Process pulsing on and off and scraping down the sides of the container as needed until smooth and well combined. By hand stir in tomato and cilantro. If making ahead refrigerate covered then return to room temperature. Great on French Bread slices or Griddle corn cakes.
|
black olives mustard capers tomatoes onions cilantro fresh oregano
|
329,921 |
English Toffee Butter Crunch
|
Prepare a 13x9x2 pan or jelly roll pan (it must have sides on it - don't use a cookie sheet!) by buttering lightly. Stir together all ingredients except chocolate chips in a heavy pan over medium heat stirring frequently till mixture reaches 290 and just begins to turn brown. Using a spatula quickly pour candy onto prepared pan tilting pan to spread out. Cool Completely. Break in pieces with heavy end of butter knife till desired size. If desired melt chocolate chips and spread on top with spatula before breaking in pieces.
|
butter sugar water corn syrup chocolate chips
|
476,409 |
Dave's Santa Fe Rib Rub
|
ix all ingredients well and rub on ribs or any other meat you wish to grill or roast.
|
dark brown sugar paprika fresh ground black pepper kosher salt dried ancho chile powder garlic powder onion powder
|
299,145 |
Shrimp With Ravioli and Spinach
|
Cook ravioli in large (4-qt.) saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 minute Add roasted red peppers tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 minute or until spinach is wilted stirring occasionally. Stir in ravioli and basil; simmer uncovered 3 to 4 minute or until sauce is thickened stirring occasionally. Serve topped with the pine nuts and cheese.
|
garlic cloves diced tomatoes large shrimp fresh basil pine nuts parmesan cheese
|
93,365 |
Apple Vichyssoise With Bleu Cheese
|
Melt the butter in a heavy saucepan. Sweat the onions over low heat until they are clear and soft but not brown. Add the diced apples and cook until they are soft. Add the wine and chicken stock and cream and bring to a simmer. Add the bleu cheese to taste. Check the seasoning and add salt and pepper if desired. Puree the soup in a blender and then refrigerate overnight or until well chilled. Serve chilled top with a garnish of finely diced apples.
|
butter sweet onion apples white wine heavy cream blue cheese apple
|
339,444 |
Dark Chocolate Icing
|
Combine cocoa and powdered Splenda. Stir in half and half one teaspoonful at a time until you get the correct consistency. Do not add it all at once or you'll end up with soup. Will cover approximately 10 donuts.
|
plenda granular
|
285,657 |
Pumpkin Swirl Breakfast Rolls
|
Combine bown sugar cinnamon and cloves in a medium bowl. Cut in butter with a pastry blender or 2 knives until crumbly. Stir in pumpkin nuts and raisins. Roll bread dough into 12 x 12-inch square and spread with pumpkin mixture leaving 1 inch border along 2 sides. Roll up dough starting from side with 1 inch border; seal edges. Slice into 12 pieces place cut side up in greased 9 inch round or square baking pan. Let rise in warm place until double in size. Bade in preheated 375* oven for 20-25 minutes or until golden brown. Cool slightly on wire rack. Combine glaze ingredients in small bowl until smooth. Drizzle rolls with glaze. Serve warm. **Note: For extra large rolls roll dough into 12 x 9 inch rectangle. Spread with pumpkin mixture leaving 1 inch border along 9 inch sides. Roll up dough starting from 9 inch side seal edges. Slice into 6 pieces place cut side up in greased 9 inch baking pan. Let rise and bake as above.
|
brown sugar ground cinnamon ground cloves margarine butter solid pack pumpkin walnuts pecans raisins powdered sugar water
|
508,483 |
Rotini Salad With Zucchini, Shrimp, Scallops & Mussels
|
Bring a large pot of water to a boil season the water with salt and cook pasta 1 minute less than the required cooking time. Drain and toss with 1 tablespoon olive oil and place on sheet tray to cool down. In a small pot steam the mussels until they are opened remove from shell and discard. Set aside. Meanwhile in a skillet sauté garlic in 1 tablespoon olive oil until lightly yellow in color. Add zucchini and sauté for 4 minutes then season with salt and pepper to taste. In a separate skillet sauté shrimp and scallops in 1 tablespoon olive oil until lightly golden in colour. Season and set aside to cool down. Once everything has cooled combine all the seafood with the pasta and zucchini. Toss to combine and add the remaining olive oil lemon juice and parsley. More Mediterranean-inspired pasta recipes can be found at www.Barilla.ca.
|
rotini pasta extra virgin olive oil mussels garlic clove zucchini black pepper scallops shrimp lemon juice parsley salt
|
190,127 |
Boboli Pizza Crust
|
Preheat oven to 400 degrees. Combine flour salt yeast and water in bowl. Blend well turn out onto floured surface. Knead well about 15 minutes. Place in lightly greased bowl cover with a damp cloth and let rise for 1-1/2 hours(until doubled in bulk). Turn dough out punch down and knead for 5 minutes or so. Return to bowl and let rise until doubled in bulk. Punch down and turn out on lightly floured board. Roll and press out to about 1/2 inch thickness. Rub surface of baking (cookie) sheet with oil and transfer the dough round to the sheet. Make several indentations with the point of a knife in the dough and insert garlic slices and rosemary into indentations.Rub olive oil. (pour) onto surface and gently smooth over the surface. Salt and pepper surface LIGHTLY. Bake 10-12 minutes or until just golden. Remove from oven and TAKE OUT THE GARLIC SLIVERS! You can now top the crust freeze it or eat it the way it is. Remember when you top it the crust is already 2/3 baked and will require only enough time so that the cheeses etc. are bubbly.
|
bread flour garlic cloves salt rosemary active dry yeast olive oil warm water
|
303,296 |
Low Fat Low Carb Frosted Strawberry Cake
|
350°F. 9x13 pan. 40 minutes. Mix eggs oil sugar and vanilla. Mix in flour baking powder baking soda and salt. Stir in strawberries (cut in small pieces). Pour mixture in a pan and bake till toothpick comes out clean. Icing. Mix shorting butter and vanilla. Add sugar. Spread on cooled cake and serve.
|
canola oil Splenda granular vanilla all-purpose flour baking powder baking soda salt strawberry shortening butter Splenda granular vanilla skim milk
|
87,236 |
Paella
|
Soak saffron threads in 1/2 cup hot broth. Season chicken generously with salt and pepper. Heat oil and brown chicken. Add 1/4 cup water to chicken lower heat and simmer until chicken is cooked through and tender set aside. Heat oil in same pan. Brown chorizo sausage. Add garlic and onion saute until golden. Add raw rice and stir until well coated with oil. Saute rice until translucent. Add remaining broth salt and pepper flakes to pot. Bring to a boil. Add shrimp and chicken cover. Bake covered in a 350 oven for 20 minutes. Stir and bake an additional 20 minutes. Stir in peas before serving.
|
saffron thread chicken broth boneless skinless chicken breasts olive oil chorizo sausage onion garlic olive oil salt red pepper flakes short-grain rice raw shrimp
|
54,806 |
Lancaster County Pa Tapioca Recipe
|
Heat milk until skin forms on top. Add tapioca and simmer for 20 minutes stirring occasionally. Beat eggs and add sugar and vanilla. Slowly add this to the hot milk. Cook and stir until almost boiling and thickened. Cool completely. Just before serving add Cool Whip.
|
milk tapioca eggs sugar vanilla Cool Whip
|
481,280 |
Pioneer Woman Favorite Meatloaf
|
Preheat oven to 350 degrees Fahrenheit. Pour milk over the bread slices. Allow it to soak in for several minutes. Place the ground beef milk-soaked bread Parmesan cheese seasoned salt salt black pepper and parsley in a large mixing bowl. Pour in beaten eggs. With clean hands mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!). Lay bacon slices over the top tucking them underneath the meatloaf. Make the sauce. Add ketchup brown sugar dry mustard and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon. Bake for 45 minutes. Pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce. Serve with mashed potatoes. Yummy!
|
ground beef parmesan cheese seasoning salt salt fresh ground black pepper flat leaf parsley eggs bacon ketchup brown sugar dry mustard Tabasco sauce
|
387,158 |
Apple-Almond Oatmeal
|
Bring the oats and liquids to a boil and reduce heat to just keep up a gentle bubbling. Stir frequently for 5-8 minutes till thick and creamy. Careful it doesn't stick! If time permits remove from heat and let sit covered 2-3 minutes. Dollop in the almond and apple butters and stir well making sure they're thouroughly blended with the oatmeal. Split between two bowls and serve. You can add your favorite hot porridge toppings if you like: sweetener depending on how much sugar is already in your almond/apple butter or ground flax or other nuts or seeds- or just a sprinkle of cinnamon if your apple butter isn't spiced. Experiment and enjoy!
|
rolled oats milk milk water almond butter apple butter artificial sweetener
|
91,782 |
Barb's Fresh Salsa
|
ix all ingredients and chill at least four hours before serving.
|
black-eyed peas white hominy yellow hominy green pepper onion fresh cilantro tomatoes
|
258,934 |
Croatian Simple Chicken Liver Meal
|
Take a frying pan. Sauté finely sliced onion on lard until soft. Add sliced chicken liver and sauté it until they become grayish. Add red dried paprika chili and pepper and mix well. Saute it but not long liver should be medium done. Salt at the end otherwise liver would be hard. You can add a spoon of sour cream on each plate.
|
chicken livers onions paprika pepper salt sour cream
|
395,821 |
Poppy Chow
|
Place popcorn in a large bowl; set aside. In a microwave safe bowl combine butter peanut butter and chocolate chips. Microwave 2 minutes; stir until smooth. Pour the chocolate mixture over the popcorn and stir until well coated. Sprinkle Confectioner’s sugar over popcorn and stir until coated. Cool to room temperature before serving. Store in airtight container refrigerated up to 24 hours.
|
butter margarine creamy peanut butter confectioners' sugar
|
276,092 |
Potluck Casserole
|
In a saucepan brown beef and cook onion until tender. Pour off fat. Stir in 3/4 cup of the cheese and all other remaining ingredients. Spoon into 1 1/2 quart casserole. Top with remaining cheese. Bake at 350 degrees for 30 minutes.
|
ground beef onion cheddar cheese frozen corn kernels water mustard salt
|
314,527 |
Meatball Soup With Escarole and Pasta
|
In a saucepan bring broths tomato sauce and pepper to a boil. Meatballs: In a bowl combine ingredients. Shape tablespoonfuls into 24 meatballs. Heat oil in a nonstick skillet. Add meatballs; brown turning 6 minutes. In a 5 or 6 quart slowcooker layer remaining ingredients except pasta in order listed. Place meatballs on top; pour in hot broth mixture. Cover; cook on low 8 to 9 hours or high 3 1/2 to 4 hours until carrots are very tender. Add pasta; cover. Cook on high 15 to 18 minutes until pasta is al dente. Discard Parmesan. Ladle soup into bowls 3 meatballs per serving. Stovetop Method: Brown meatballs as above. Add to Dutch oven with remaining ingredients except pasta. Simmer covered 45 minutes or until escarole is very tender. Add pasta simmer 10 minutes until al dente.
|
reduced-sodium chicken broth tomato sauce black pepper onion parsley flakes egg salt pepper olive oil carrots onion parmesan cheese garlic cloves dried oregano escarole
|
148,120 |
Peanut Blossom Cookies
|
Preheat oven to 350 degrees. In large bowl combine cake mix peanut butter water and egg- stir by hand until dough forms. Shape dough into 1 inch balls and place 2 inches apart on cookie sheet. Bake 9-11 minutes until golden brown. Immediately top each cookie with a chocolate kiss pressing down firmly so cookie cracks around the edge. Cool on wire rack.
|
peanut butter water egg
|
183,140 |
Creamy Swiss Chicken
|
Preheat oven to 350 degrees F (175 degrees C). Arrange chicken in a lightly greased 9x13 inch baking dish. In a medium bowl combine the soup wine garlic powder cayenne pepper mustard seed and sour cream and blend together; set aside. Top each chicken breast with a slice of Swiss cheese and pour sour cream mixture evenly over the chicken. Crush the bag of croutons and sprinkle evenly over all then drizzle with melted butter. Bake at 350 degrees F (175 degrees C) for 50 minutes or until chicken is cooked through and juices run clear.
|
boneless skinless chicken breast halves white wine garlic powder cayenne pepper mustard seeds sour cream swiss cheese seasoned croutons butter
|
222,262 |
Caesar Creamy Salad Dressing
|
Blender: Add garlic and blend. Add anchovies and blend. Add remaining ingredients except olive oil. Blend. Add slowly the Bertoilli light olive oil. I prefer to use a used \"Ragu\" pasta sauce jar and it will fill it up to the top. It will remain fresh for up to a week.
|
garlic cloves anchovy fillets white vinegar Dijon mustard Worcestershire sauce parmesan cheese Best Foods Mayonnaise half-and-half light olive oil
|
125,310 |
Low-Cal Vinaigrette
|
Combine all ingredients in a large non-aluminum container. Chill and mix well before tossing with lettuce. Makes 100 servings.
|
canola oil vinegar lemon juice low-sodium tomato juice garlic paprika oregano pepper parsley
|
169,177 |
Maple Glazed Pork Tenderloin
|
Rub pork with sage. In a large nonstick skillet coated with nonstick cooking spray brown pork in butter. Place in a foil-lined roasting pan. Bake uncovered at 425° for 10 minutes. Meanwhile for glaze whisk the syrup vinegar and mustard in a small bowl until smooth. Pour into the same skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Brush 1 tablespoon of glaze over pork; bake for 5 minutes. Brush with another tablespoon of glaze; bake 3-5 minutes longer or until a meat thermometer reads 160°. Brush with remaining glaze. Let stand for 5 minutes before slicing.
|
rubbed sage butter maple syrup cider vinegar Dijon mustard
|
66,722 |
Baked Pasta with Sausage and Zucchini
|
Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. Generously butter a 9x12-inch casserole pan and coat with half the bread crumbs. Place the zucchini in a colander and sprinkle with the salt. Cover with a plate (press down on the zucchini) weighted down with a heavy object. The salt will draw the liquid from the zucchini; the plate will help squeeze it out. Allow the zucchini to sit for about 20 minutes. Place the onion celery carrot and pancetta or bacon in the bowl of a food processor and pulse until the mixture is chopped into tiny pieces. In a large deep sauté pan heat 2 tablespoons of the oil over medium-high heat. Add the vegetable-pancetta mixture and the garlic. Sauté for 5 to 6 minutes. Add the sausage stirring to break it up further and cook for 4 to 6 minutes until the sausage is cooked through. Add the wine scraping up any browned bits from the bottom of the pan and cook for 1 to 2 minutes. Add the tomato sauce and broth. Bring the sauce to a boil reduce the heat and simmer for 10 to 15 minutes. You should have a thin rather than thick pasta sauce; you want it liquid as the mixture will eventually bake. Set the sauce aside and cook the pasta in the boiling water according to the package directions. Do not overcook; the pasta should hold its shape. While the pasta is cooking rinse the zucchini. Wrap in a clean dry kitchen towel and squeeze out all the moisture. Heat 1 to 2 tablespoons of the remaining oil. Add the zucchini and over high heat brown on all sides for 3 to 4 minutes. Cook in two batches adding more oil if necessary if the zucchini pieces are too many for one pan. They should be softened but not mushy. Remove and set aside. Drain the pasta reserving 1/2 to 3/4 cup of the cooking water. Remove 1 cup of the pasta sauce from its pan and warm the remainder. Add the pasta and reserved pasta water to the sauce in the pan and toss well. Add the zucchini and mozzarella and stir well. Spoon the pasta mixture into the prepared casserole pan. Pour the reserved sauce over the top and sprinkle with the remaining bread crumbs and the Romano. Cover the casserole tightly with aluminum foil and bake in the center of the oven for about 10 minutes until warmed through. Remove the foil check that the mozzarella is melted and broil for 1 to 2 minutes to crisp the top before serving.
|
zucchini salt sweet onion celery carrot pancetta bacon olive oil garlic Italian sausage red wine tomato sauce beef broth rigatoni pasta smoked mozzarella cheese romano cheese red pepper flakes pepper
|
151,355 |
Oreo Bonbons
|
Crush whole oreos into a fine crumbly powder. A food processor works best but can also be done in a zip bag with a rolling pin. Throughly mix cream cheese into oreo crumbs. Mixture will be very thick and sticky. Chill until cold in refrigerator. Roll dough into balls about the diameter of a quarter. Chill again in freezer. Melt white chocolate in a double boiler or small crock pot for dipping. Remove a few balls at a time from the freezer and dip one at a time into the melted chocolate. This can be done using a toothpick inserted in the center or I like to use two kabob skewers and use them to lift the balls out of the chocolate. Place on a wax paper covered baking sheet. Dipping is easiest if balls are cold. Top with sprinkles appropriate for the holiday or occasion soon after dipping and before chocolate hardens. These are best eaten cold or frozen so store in refrigerator or freezer. Note: My experience has been that some brands of chocolate tend to get too stiff for dipping after awhile. To remedy this add a small amount (approx 1/2 tsp at a time) of shortening to the melted chocolate. Repeat as needed to keep chocolate smooth. Do not use margarine butter milk or water as they could ruin the chocolate and make it curdle.
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cream cheese reduced-fat cream cheese white chocolate chips shortening
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139,098 |
Chicago Style Sausage and Peppers
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Heat corn oil in large skillet and sauté the onions and peppers until tender and beginning to brown about 10 minutes over medium heat. Add the bourbon and stir quickly until absorbed. Add the brown sugar and stir until the sugar melts. Season with thyme salt and pepper. (Can be refrigerated for one week. Let come to room temperature before serving.). Char-grill the sausages until slightly blackened and cooked through. Brush the hot dog buns with a little sausage grease or butter and toast over the grill or under the broiler. Nestle a sausage in a bun and top with about 2 tablespoons of peppers and onions.
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red onion yellow bell peppers red bell peppers dark brown sugar fresh thyme butter
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434,622 |
Best Italian Beef---Crockpot
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1. Cut up the onions and green peppers into strips and set them on the bottom of the crockpot along with the entire jar of banana peppers (juice and all). Then pour the 4 cups of beef broth into the crockpot. 2. Mix all of the dry ingredients together (making the rub) and coat your rump roast. 3. Put the rump roast in the crockpot on top of everything and cook on low for 8-10 hours (can cook longer if convienent for you) -- I let mine cook for 17 hours before so there is really no limit . 4. enjoy!
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rump roast green peppers onion beef broth garlic powder onion powder dried oregano dried basil ground black pepper crushed red pepper flakes
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101,413 |
Favorite Chicken Paprika
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Preheat the oven to 300 degrees. In a casserole dish heat the butter and oil on the stovetop over medium-high heat. Add the chicken tenderloins and cook until browned on all sides then remove to a plate. Add the onions to the casserole reduce heat to medium and cook (stirring often) until they're golden brown. Stir in the paprika and cook for an additional minute. Return the chicken to the casserole season with salt and cover tightly. Bake for 20-30 minutes until chicken is cooked through. Add the tomato puree stir and cook for 5 more minutes or until puree is heated through. Serve over hot buttered egg noodles with a dollop of sour cream.
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unsalted butter chicken tenderloins onions sweet Hungarian paprika salt crushed tomatoes sour cream
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113,463 |
Baked Garlic Catfish
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Preheat over to 375°F. Dredge filets in butter. Dredge filets in bread crumbs. Dredge filets in minced garlic; sprinkle with seasoning salt. Spay small casserole dish add filets and bake covered with foil for 25 minutes. Uncover and broil for 3 or more minutes depending on if ya want them crispier. Good served with rice and veggie of your choice.
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catfish fillets butter garlic seasoning salt
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304,323 |
Benne Seed Pita Toasts
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Preheat oven to 375°F. Whisk together cornstarch and 2 tablespoons melted butter in a small bowl until smooth then whisk in salt the remaining 4 tablespoons melted butter and the sesame seeds. Brush the rough sides of the pita halves with butter mixture stirring the mixture well before brushing each subsequent half. Cut each pita half into 8 wedges and arrange seeded sides up in 1 layer on 2 baking sheets. Bake in the upper and lower thirds of the oven switching positon of the baking sheets half way through baking until golden 10-12 minutes total. Cool toasts on a rack.
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cornstarch unsalted butter salt sesame seeds
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524,410 |
SC - Cheesy Jalapeno Chicken Burritos
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Place chicken breasts in a 5 to 6 Quart Crock-Pot® slow cooker. Sprinkle with salt & pepper. Dice onion and green pepper and place on top of chicken. Pour chicken broth over top of ingredients in slow cooker. Cover and cook on LOW for 4 hours. Remove chicken from Crock-Pot® slow cooker and shred with two forks. Reserve liquid from Crock-Pot® slow cooker in a separate container. Return shredded chicken to Crock-Pot® slow cooker and mix with the onions & peppers. Add enough of the reserved liquid back just to moisten meat about ½ Cup. SAUCE: Place cream cheese sour cream milk 1 cup of Cheddar-Jack garlic jalapenos and salt & pepper in a food processor or blender and mix until well combined and jalapenos are finely chopped. Place half of the sauce mixture over top shredded chicken in the slow cooker and stir well. Cover and cook on LOW for 30 to 60 minutes longer or until warmed through. Meanwhile place remaining sauce in a Crock-Pot® Lunch Crock® or Little Dipper® Food Warmer to keep warm. (Otherwise refrigerate and then warm in microwave when ready to serve). SERVING: Warm flour tortillas according to package directions. Place chicken mixture in tortilla and roll to place seam side down on a plate. Top with reserved warm sauce and sprinkle with shredded Cheddar-Jack.
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boneless chicken breasts green pepper chicken broth colby-monterey jack cheese cream cheese sour cream garlic
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532,067 |
Aunt Marie's Kibbi Meat Stuffing
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Brown pine nuts in butter until golden pay attention they burn easily. add meat and saute for 10-12 minutes. add onions and cook until onions are limp remove from fire.
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pine nuts butter ground beef ground lamb onion cinnamon allspice salt pepper
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22,688 |
Herbed Lemon Marinade
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Blend all the ingredients and pour the marinade over your meat. Marinate 4-24 hours in the refrigerator turning pieces occasionally. Note: you can substitute the lemon juice with cider vinegar and/or the garlic with 1/2 tsp dried basil leaf for variation.
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lemon juice fresh lemon rind garlic salt dried rosemary black pepper
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270,186 |
Mock Danish
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Mix softened cream cheese and egg. Add remaining ingredients. Microwave on high for 2 minutes.
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cream cheese egg Splenda sugar substitute vanilla
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39,976 |
Dijon Steak
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Melt butter in large skillet. Brown steaks quickly on both sides. Remove set aside. Reduce heat; add gravy half-and-half and mustard to skillet. Heat stirring till bubbly. Return steaks to pan with gravy. Turn heat down; cover and let simmer about 30 minutes or until done. (add water if necessary) Sprinkle fresh parsley over steaks just before eating.
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butter half-and-half Dijon mustard fresh parsley
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246,190 |
Potato-Artichoke Salad With Horseradish Dressing
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Cut the potatoes into thirds if large in half if medium. Place in large pot and fill with water to cover. Add salt to taste. Bring to boil reduce heat and simmer until potatoes are tender. Be careful not to overcook. Drain and cool. Peel the potatoes and cut into bite-size pieces. Add the artichokes celery red pepper and onion. Combine the mayonnaise mustard horseradish parsley salt an pepper in a bowl and mix until well blended. Pour over the potato and vegetable mix and stir until well blended. Garnish with additional chopped fresh parsley and freshly ground black pepper.
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artichoke hearts celery red bell pepper red onion mayonnaise Dijon mustard fresh parsley
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536,243 |
Gluten-Free Vegan Chow Mein
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In a small bowl whisk together tamari sauce ginger garlic sesame oil maple syrup and tapioca starch. Set aside. Cook noodles per package directions drain and refresh under cold running water. Set aside. Heat a wok over medium heat add 1 tablespoon of olive oil. Add the tofu and stir-fry for 4 - 5 minutes until crispy. Reduce heat to low and add 1/3 of the sauce. Stir to coat the tofu then transfer to a plate and set aside. Add remaining olive oil to the wok and heat over medium heat. Add cabbage carrots and zucchini and stir-fry for 5 minutes. Add noodles and remaining sauce and cook until heated through. Add tofu and bean sprouts and stir fry over low heat for 2 more minutes. To serve top with green onions and sesame seeds.
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tamari soy sauce garlic cloves pure maple syrup tapioca starch extra virgin olive oil extra firm tofu napa cabbage carrots zucchini bean sprouts green onions sesame seeds
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459,496 |
Baby Spinach and Chicken Muscle Salad
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Toss together spinach salsa and black beans; top with sliced avocado and chicken. Drizzle with dressing.
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salsa canned black beans avocado chicken Simple Honey Mustard Salad Dressing
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95,867 |
Black-eyed Peas With Winter Squash & Brown Rice
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Microwave frozen squash according to package directions. Simmer black-eyed peas over low heat while preparing other ingredients. Saute onion bell pepper and garlic in olive oil until soft approximately 5 minutes. Microwave Ready Rice. Mix Ready Rice with black-eyed peas. Stir in squash and the sauted ingredients. Add salt and pepper. Mix in hot pepper sauce more or less to achieve desired hotness (4 teaspoons will make a mild batch).
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black-eyed peas olive oil garlic bell pepper onion salt pepper
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302,828 |
Cannoli Shells and Ricotta Cream Filling
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Three or more days in advance of making the cannoli shells set the ricotta in a colander inside of a large bowl. Scrape the ricotta into the colander and cover with plastic wrap. Let the ricotta drain in the refrigerator for two days until it is dry. To make the dough for cannoli shells: In a small bowl put eggs. Beat eggs; add vanilla and ice water to eggs. In a large bowl use your hands to combine the flour sugar salt cocoa and cinnamon. Add the shortening and mix until crumbly. Make well in dry mixture and add wet mixture. Using your hands mix together if it is dry add more ice water. Turn the dough out onto a lightly floured surface and knead until smooth and well blended about 3 minutes. Shape the dough into a flattened ball. Cover with plastic wrap and let rest at room temperature for at least 30 to 60 minutes. Cut the dough into 4 pieces. Starting at the middle setting run one of the pieces of dough through the rollers of a pasta machine or the dough can be rolled on a board with a rolling pin. Lightly dust the dough with flour as needed to keep the pieces from sticking. Continue to pass the dough through the machine until you reach the last or second to last setting. You might need to run the dough through the pasta machine three times. The dough needs to be thin-about the same thickness as construction paper; cut the dough into 4 1/2 inch circles. (Giovanna’s cannoli tubes are 6 inches long and 1 inch in diameter.). Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them. Put a rack in the bottom of a large heavy kettle that you plan on putting your peanut oil into so that your cannoli shells do not touch the bottom and burn. (Giovanna uses a restaurant kettle that is about 18 inches in diameter.). Pour about 2 inches of oil in a smaller kettle. Giovanna used 4 quarts but her kettle is huge! Heat oil until a deep frying thermometer shows 375 degrees. Oil the cannoli tubes by placing them in the hot oil then draining them in a metal bowl (you need the oil on the tube so that later the cannoli shell will slip off easily). Lay the dough circle flat center the tube on it bring left edge onto tube dab it with egg white bring up right side of dough circle dab it with egg white and roll the tube; do not press the dough. You do not want the dough to be too tight on the tube or you will have difficulty later getting your cannoli off. Be careful not to stretch the dough or pull it tightly. Avoid as best as possible getting egg white on the tube or the cannoli will stick to it. Repeat with the remaining dough. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden about 2 minutes turning them so that they brown evenly. With tongs remove the cannoli tubes holding them straight up so that the oil flows back into the pan. Then drain the cannoli still on tube briefly in a metal bowl. While the cannoli shells are still hot carefully slide the shells off the tubes by grasping each tube with a clean towel and gently twisting the cannoli shell off the tube with your other hand protected by an oven mitt or towel. On another work surface area lay oilcloth or newspaper topped with a large rack. When the cannoli shells are barely warm set them on top of the rack. It is important that the shells stay on the racks overnight. Repeat with the remaining dough. If you are reusing the cannoli tubes let them cool before wrapping them in the dough; set aside. The cannoli shells can be made up to 2 months before serving if you drain them properly overnight and store them in sealed containers in a cool dry place but not in a refrigerator. To make the ricotta cream put the thoroughly dry ricotta in a large mixing bowl with a wire whip and blend until creamy. Add the confectioners’ sugar granulated sugar vanilla and cinnamon oil; blend until smooth. Transfer to a bowl and stir in the chocolate pieces. Store the ricotta cream in the refrigerator for 48 hours. After 48 hours serve and freeze the rest. Frozen ricotta cream can be defrosted in the refrigerator later. To assemble use a knife to push the ricotta cream into the cannoli shell. Place the cannoli on a serving platter and sprinkle with confectioners’ sugar. Use within an hour.
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whole milk ricotta cheese powdered sugar granulated sugar vanilla extract eggs vanilla extract flour granulated sugar salt ground cinnamon Crisco shortening
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294,209 |
Kozhi Shtoo (South Indian Chicken Stew)
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Over a medium flame heat 6 tablespoons of oil in a large wide-based casserole pan. When hot put in the peppercorns cinnamon sticks cloves and cardamom pods. Stir once and add the ginger and onions. Sauté until the onions are translucent. Put in the flour and stir it around for half a minute. Add the green chillies chicken and thin coconut milk. bring to a boil. Cover then turn the heat to low and simmer for about 10 minutes. Add the potatoes and the salt and stir. Bring to a boil then cover. Turn the heat to low and simmer for about 20 minutes or until chicken and potatoes are tender. Stir in the lemon juice. Heat the coconut oil in a small frying pan on medium heat. When hot put in the sliced shallots. Stir and fry the shallots until they are lightly browned. Put in the curry leaves and stir for a second. Pour the contents of the frying pan into the chicken stew. Stir in the thick coconut milk and add it to the stew as well. Bring to a simmer stirring gently all the time. As soon as the first bubbles appear turn off the heat. Serve with hoppers (rice pancakes) or plain rice.
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boneless skinless chicken thighs whole black peppercorns cinnamon sticks whole cloves whole cardamom pods onions fresh ginger flour hot green chili peppers coconut milk potatoes salt lemon juice lime juice coconut oil shallots curry leaves coconut milk
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