RecipeId
int64 39
541k
| Name
stringlengths 2
85
| Instructions
stringlengths 2
12.4k
| Ingredients
stringlengths 2
544
|
|---|---|---|---|
214,406 |
Fruit Punch
|
Combine the orange juice lemonade and pineapple juice and stir well. Bring 3 cups water and the sugar to a boil in a heavy saucepan and boil until sugar is dissolved about 5 minutes. Let cool. Add the syrup to the fruit juices. Place the whole strawberries into a ring mold. Pour in enough fruit juice to fill the mold. Freeze. Refrigerate the remaining juice. When ready to serve pour the fruit juice into a punch bowl and add the soda. Float the strawberry ice ring in the punch.
|
water sugar strawberries
|
43,836 |
Cheesy Broccoli-Rice Casserole
|
Mix all ingredients together- the broccoli is still frozen! -and pour into a 9x13\" baking dish. Bake at 350 degrees for 45-50 minutes.
|
frozen broccoli Minute Rice Cheese Whiz
|
425,657 |
Salad of Warm White Asparagus (Spargel), Baby Arugula and Beefst
|
In a medium saucepan bring 2 quarts of salted water to a boil. Set up a bowl with ice water and place near the sink. Place asparagus in boiling water and leave in for 2 to 3 minutes or until barely limp. Immediately transfer asparagus to ice bath for 5 minutes to stop the cooking process. Meanwhile in a medium saute pan over medium-high heat add olive oil mushrooms and garlic. Cook about 2 minutes or until mushrooms are beginning to brown. Add tarragon and salt pepper and a splash of vinegar. Set aside. On 6 salad plates plate 4 or 5 spears of asparagus. Top with a mound of arugula and arrange 2 or 3 slices of tomato on each mound. Drizzle porcini dressing over each salad and serve.
|
white asparagus olive oil porcini mushroom garlic sherry wine vinegar baby arugula beefsteak tomatoes
|
21,289 |
Norwegian Apple Pie
|
Preheat oven to 350F/180C/Gas Mark 3. Spray an 8-inch pie plate with a non-stick cooking spray. Beat the egg whites sugar vanilla and baking powder until smooth and fluffy. Beat in the flour until smooth and well blended. Stir in the apples. Pour into the pie plate and bake for 30 minutes. The pie will puff up as it cooks then collapse as it cools.
|
sugar vanilla baking powder flour apple
|
283,587 |
Let Them Eat Orange Bundt Cake
|
Preheat oven to 350F and grease and flour a 12-cup bundt cake pan. In a medium bowl mix cake flour baking powder baking soda and salt; set aside. In a large bowl with electric mixer on medium speed whip egg whites until foamy. Gradually add 1/4 c of the granulated sugar whipping until whites are stiff but not dry; set aside. In another large bowl beat oil remaining 1 cup granulated sugar whole egg sour cream applesauce vanilla orange extract orange zest and orange juice. Gradually beat in flour mixture to the orange mixture. Fold in the whipped whites to the batter. Turn batter into prepared pan. Bake for 40-45 minutes or until golden brown and springy to the touch. Cool 10 minutes before removing from pan and cooling completely on wire rack. Dust with confectioner's sugar before serving.
|
cake flour baking powder baking soda salt sugar canola oil egg nonfat sour cream unsweetened applesauce vanilla extract orange zest confectioners' sugar
|
241,925 |
Creamy Wild Rice Soup
|
In a saucepan bring water to a boil and add rice and salt. Reduce heat and simmer 45 minutes or until tender. To Prepare Soup:. Melt butter add onions and celery cover and gently cook for 5 minutes until tender. Stir in 2 teaspoons salt pepper and flour. Remove from heat and add milk stirring until flour is well blended. Return to low heat cook stirring constantly until soup had thicken. Add cooked rice and simmer a few minutes to blend flavors. Serve hot garnish with chopped chives.
|
wild rice water salt butter onion celery salt white pepper flour milk
|
481,917 |
Portuguese Rice
|
In a 4-quart pot heat the oil over medium-high heat. Add the onions and garlic and stir-fry until golden. Add the rice and cook stirring constantly until slightly toasted and fragrant 2 to 3 minutes. Add the water bay leaf tomatoes and salt and bring to a boil. Cover and reduce the heat so that the rice just simmers. Cook undisturbed until tender about 20 minutes. Remove from the heat and let stand covered without stirring for 10 minutes. Fluff with a fork discard the bay leaf and serve.
|
canola oil yellow onion garlic cloves long grain white rice boiling water bay leaf tomatoes salt
|
106,433 |
Texas Tomato Hash
|
Saute onions& green pepper until onions are yellow. Add meat and brown. Stir in tomatoes noodles chili powder salt& pepper. Pour into greased 2 quart baking dish. Cover& bake at 350 for 1 hour removing cover during last 15 minutes of baking.
|
onions green pepper ground beef tomatoes chili powder salt pepper
|
356,271 |
Spinach Bread (Using Canned Spinach)
|
preheat oven to 400. lightly grease cookie sheet set aside. drain spinach well set aside. roll thawed dough into 13x6 and 1/2 inch rectangle. spread spinach on dough. sprinkle cheese over spinach. roll up rectangle jelly roll fasion.beginning at long side. pinch seams and edges together to seal. place roll seam side down on cookie sheet. lightly beat egg and then brush egg over roll. bake 15 minutes.
|
spinach chili peppers egg
|
402,351 |
"string Pie"
|
Cook beef onion green pepper and garlic in a large skillet until browned. Drain; stir in red pepper flakes (op.) and spaghetti sauce and set aside. In a large bow mix spaghetti Parmesan cheese eggs and butter. Spread in a greased casserole dish; spread cottage cheese over the top. Pour sauce mixture over cottage cheese; and sprinkle with mozzarella cheese. Bake at 350 degrees for about 30 minutes.
|
ground beef onion green pepper garlic clove crushed red pepper flakes spaghetti parmesan cheese eggs butter cottage cheese mozzarella cheese
|
452,975 |
Baked Salmon Topped With Garlic and Dill Chevre
|
Preheat oven to 375 degrees fahrenheit. To form parchment paper packets: fold the parchment paper in half and cut out two heart shaped peices of parchment paper using the fold as the center line as you would if making a valentine out of construction paper. Make sure you're hearts are each big enough to fit one of the filets easily within one half of the heart. Unfold hearts place on baking sheet. Rub your filets in the olive oil to coat then season with salt and pepper and a few squirts of lemon juice if desired. Place each filet on one half of a heart skin side down. Spread the top of each filet with the chevre using as much as you like. You may not need the entire 3.5 ounces. Close the packets by folding over the other side of the heart then rolling up and pressing the edges of the paper together starting at the top of the heart. Finish by twisting the pointed end to hold the packet together. Bake for about 20 minutes or until desired doneness is reached. I like to cut open the parchment paper during the last five minutes of cook time to make the cheese topping turn out a little brown and bubbly.
|
salmon fillets extra virgin olive oil fresh lemon juice
|
407,310 |
Sarasota's Classic Meatloaf
|
Vegetables -- First. I just used my mini food processor to fine chop the vegetables - saves tons of time but you can chop them by hand if you want. In a small saucepan melt the butter and saute the onion celery carrot and garlic on medium heat. Don't cook them too fast you want them to sweat slowly for about 5 minutes until they are tender. Base -- Then transfer the vegetables to a large bowl .Add in the egg steak sauce worcestershire oregano thyme parsley marjoram or dried oregano (both will well I just love the fresh marjoram if you have it) salt and pepper. Mix well to combine. Bread -- In a flat pan or dish add the milk and soak each slice of bread just for a few seconds and then squeeze out most of the milk. Add the bread slices breaking them up into the bowl. Save the milk don't throw it out. Mix the bread crumbs inches. Meat -- Quick Note: You can use all beef for this but I really prefer the mix. You could also substitute turkey for the veal if you want but - Beef Veal and Pork are my favorites. Now add in the meat. You can use a spoon but honestly I use my hands to mix everything together. You don't want to over mix as the meat can get tough. Loaf -- I prefer to free form my loaf rather than using a loaf pan but if you want you can use a loaf pan. If using a pan I line it with parchment paper but I really prefer to form mine on a cookie sheet lined with parchment paper. This way when you glaze the meat loaf you can glaze the sides as well. This is the way we always did it in the restaurant. As mentioned above you can make 2 smaller loafs vs 1 loaf the cooking time is all that changes. Glaze -- In a small bowl mix the ketchup brown sugar and cider vinegar together. Cook -- Middle shelf in a 350 degree oven. Depending on on thick you make your loaf it should take between 50 minutes to 1 hour 15 minutes. I make mine fairly thick so it takes just about 1 hr 15 minute Bake for about 40-45 minutes and then glaze. Cook another 10-15 min and glaze one more time. Once done remove and let rest 5 minutes before slicing. Serve -- Just slice and enjoy! As I said sour cream and chive potatoes and pan seared green beans are my favorite with this dish.
|
ground beef ground pork onion celery carrot garlic milk eggs Worcestershire sauce fresh marjoram fresh thyme fresh parsley salt ground black pepper butter ketchup brown sugar cider vinegar
|
462,421 |
Bleu Cheese Ball
|
Blend cheeses bourbon and mustard in a food processor. Place in a wax paper lined bowl. Cover and refrigerate. At serving time shape you you wish and cover with pecans.
|
cream cheese blue cheese Bourbon dry mustard pecans
|
111,549 |
Vegetarian Fiesta Con Queso Soup
|
Over medium heat melt butter or margarine in a 6 quart stock pot add onions carrot and celery and sauté until onions are transparent and carrots have softened add garlic toward the end and allow to soften (about 2 minutes) remove from heat. In a blender combine sautéed onions carrots celery and garlic with roasted Anaheim chili 4 cubes of bouillon and 4 cups of hot water-- puree. Return vegetable puree to stock pot and place over medium heat add both packages of cream cheese stirring until completely blended with vegetable puree. In separate bowl blend 4 tablespoons of flour with 1/2 cup of the warm cream cheese and vegetable puree mixture to get out lumps then stir in 1/2 cup boiling water combine with contents of stock pot. While stirring the pot bring contents to a boil. Allow contents to boil while stirring for about 2 minutes then simmer. Add the 1/2 lb of American cheese a couple of slices at a time until melted. Once cheese is melted incorporate the can of tomatoes (with juice) roasted red pepper corn hot sauce cayenne pepper and cumin. Allow to simmer for at least 1 hour stirring occasionally to prevent burning. Serve and enjoy!
|
butter margarine onion carrot celery garlic clove anaheim chili vegetable bouillon cubes hot water cream cheese flour boiling water American cheese diced tomatoes whole kernel corn ground cumin
|
417,143 |
Risotto With Duck and White Balsamic Vinegar
|
Melt 2 Tb butter in heavy large saucepan over medium heat. Add onion; saute until tender about 5 minutes. Add rice; stir 2 minutes. Add wine; stir until almost all liquid evaporates about 4 minutes. Add 1 cup broth; simmer until absorbed stirring frequently about 5 minutes. Add 2 1/2 cups broth 1/2 cupful at a time stirring often and allowing each addition to be absorbed before adding next until mixture is creamy about 18 minutes longer. Remove from heat; stir in 1/2 cup cheese vinegar and 1 Tb butter. Season risotto with salt and pepper. Meanwhile heat oil in heavy large nonstick skillet over medium-high heat. Sprinkle duck breasts with salt and pepper. Add duck skin side down to skillet; cook until skin is brown about 8 minutes. Turn duck over and cook to desired doneness about 5 minutes longer for medium rare. Transfer duck to work surface; pour off fat (do not clean skillet). Let duck rest while preparing sauce. Add remaining 1 cup broth to same skillet and boil until reduced to 1/2 cup about 5 minutes. Slice duck diagonally. Spoon risotto into shallow bowls. Fan sliced duck atop risotto; drizzle pan sauce around duck and serve.
|
unsalted butter onion arborio rice dry white wine beef broth parmesan cheese extra virgin olive oil duck breasts
|
168,039 |
Warm Steak-And-Mushroom Salad
|
Heat a large heavy-bottomed skillet over medium-high heat. Sprinkle steak with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; place in skillet and cook 8 minutes turning half-way through for medium-rare. Remove from skillet and keep warm. Add oil to skillet and cook mushrooms 3 minutes; remove from skillet and keep warm. Raise heat to high; add broth wine and garlic and cook until reduced to 1/2 cup 10 minutes. Stir in remaining salt and pepper. Remove 4 tablespoons of broth mixture and toss with spinach in a large bowl; divide spinach among four plates. Top with sliced steak and mushrooms; drizzle with remaining broth mixture.
|
kosher salt fresh ground black pepper olive oil mushrooms beef broth dry red wine garlic cloves
|
258,899 |
BBQ Chicken Sloppy Joes
|
In large nonstick skillet brown ground chicken onion and green pepper until vegetables are tender and until chicken is no longer pink breaking up the chunks with a wooden spoon. Stir in barbecue sauce and heat through. Serve on lettuce-lined buns and top with cheese if desired.
|
onion green bell pepper barbecue sauce lettuce cheddar cheese
|
440,789 |
Goat Cheese With Red Wine Butter Sauce
|
On a plate combine the bread crumbs and peppercorns. Ross the goat cheese rounds in this mixture coating them well and shaking off the excess. Arrange on a well greased baking sheet. Brush rounds carefully with the melted butter. Bake at 400 degrees for 3 - 4 minutes. Should be slightly softened. In a small saucepan combine the shallot wine and vinegar and cook over moderate heat until it is reduced to about 3 tablespoons. Reduce heat to low and whisk in the remaining 3 tbsp of butter 1 piece at a time whisking until the sauce is thickened slightly. Divide the sauce among 4 heated plates and transfer the cheese rounds carefully with a spatula to the plates. Garnish and serve with the crackers.
|
black peppercorns unsalted butter unsalted butter shallot zinfandel
|
144,727 |
Classic Souvlaki
|
Trim lamb. Cut into 1 inch cubes. In a bowl whisk together lemon juice oil garlic salt and pepper. Marinate for up to 24 hours in refrigerator. Room temp 30 minutes. Soak wooden skewers at least 10 minutes to prevent charring during cooking. Remove meat from marinade Thread meat on skewers. broil under broiler or BBQ over med-high until done to personal preference. (approx. 5 min rare 7 minutes per side for medium). Serve with your favorite tzatziki sauce and savour the efforts of your labour.
|
lean boneless lamb lemon juice olive oil garlic cloves
|
532,484 |
Israeli Couscous With Lemon, Mint, Peas, Feta, and Pickled Shall
|
Bring vinegar sugar and pinch salt to simmer in small saucepan over medium-high heat stirring occasionally until sugar dissolves. Remove pan from heat add shallots and stir to combine. Cover and let cool completely about 30 minutes. Drain and discard liquid. Whisk oil lemon juice mustard pepper flakes and 1/8 teaspoon salt together in large bowl. Add cooled couscous arugula mint peas 6 tablespoons pistachios 1/2 cup feta and shallots and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with remaining 1/4 cup feta and remaining 2 tablespoons pistachios and serve. For Israeli Couscous: Heat 2 cups of couscous and 1 tablespoon olive oil in a medium saucepan over medium heat stirring frequently until about half of grains are golden brown 5 to 6 minutes. Add 2-1/2 cups of water and 1/2 teaspoon of salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low cover and simmer stirring occasionally until water is absorbed 9 to 12 minutes. Remove saucepan from heat and let stand covered for 3 minutes. Serve.
|
red wine vinegar sugar shallots olive oil lemon juice Dijon mustard red pepper flakes israeli couscous baby arugula fresh mint leaves feta cheese
|
500,816 |
Amish Macaroni Salad
|
Cook pasta according to package directions and drain. In a large bowl mix pasta eggs onion pimentos celery green pepper and relish. In another bowl mix garlic powder paprika black pepper celery seed mayonnaise sour cream sugar mustard and vinegar. Pour the mayonnaise mixture over the pasta and mix well. Can sprinkle with more paprika. Chill in refrigerator several hours or overnight. This makes about 12 cups and keeps well in the refrigerator for several days. Enjoy! Note: If salad gets dry after a day or so add more mayo. You could also add tuna chicken or ham to this recipe.
|
medium pasta shells eggs sweet onion pimientos celery green pepper garlic powder paprika black pepper celery seed mayonnaise sour cream sugar yellow mustard apple cider vinegar
|
517,372 |
Collards Moroccan Style
|
Wash stem and chop the collards and set aside. The easiest way to do this is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll and slice thinly crosswise then slice diagonally into 1 to 2 inch pieces. Mince garlic onions mushrooms and red bell pepper. Combine and set aside. Combine tomatoes raisins chickpeas and spices and set aside. Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic onions mushrooms and bell pepper. Cook and stir until onion is soft and translucent adding small amounts of water as needed to prevent sticking. Add collards and small amount of water if needed to prevent sticking. Cover and allow collards to wilt mixing frequently. Add tomato mixture and continue cooking stirring frequently for about 5 to 7 minutes or until collards are tender but still nice and bright.
|
garlic garlic cloves onion mushrooms red bell pepper fire-roasted tomatoes raisins low-sodium chickpeas ground coriander cinnamon ground cumin crushed red pepper flakes
|
497,168 |
Slow-Cooker Shepherd's Pie
|
Prick potatoes all over with a fork. Microwave potatoes on high turning once until tender about 15 minutes. Remove from microwave let cool slightly then peel and mash with milk and butter. Season with salt and pepper. In a skillet over medium heat warm olive oil. Add onion and cook stirring until translucent 3 minutes. Add garlic and cook 30 second longer. Add beef increase heat to medium-high and cook breaking up chunks until meat is cooked through and beginnning to brown 8 minutes. Stir in tomato paste Worcestershire thyme and 1/2 teaspoon each salt and pepper. In a small cup whisk cornstarch with 1 cup water. Add to skillet and cook stirring until liquid thickens slightly. Remove from heat; transfer to slow cooker. Layer vegetables on top of meat; top with potatoes. Cover turn slow cooker to low and cook for 3 hours.
|
yukon gold potatoes yukon gold potatoes milk unsalted butter salt pepper olive oil onion garlic cloves lean ground beef tomato paste Worcestershire sauce dried thyme cornstarch
|
466,819 |
Auntie's Salmon Dip
|
. Blend all the ingredients in a food processor for 1 minute.
|
sockeye salmon light cream cheese onion horseradish lemon juice liquid smoke
|
37,853 |
Creamy Crab Pasta Salad
|
Cook pasta according to package directions;drain and rinse with COLD water; drain again. In a large bowl combine all ingredients. Chill for several hours.
|
small shell pasta celery black olives dried tarragon dill weed salt pepper mayonnaise
|
357,551 |
Korean Pancakes (Pa Jun)
|
In a small bowl combine vinegar soy sauce sugar (if using) and red pepper flakes. Mix well and set aside. Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6-8 inch) non-stick or well seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat. In a medium bowl whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables and stir to blend. Add 1/2 cup ice water and mix again to blend. Fill a 1/2 cup measuring cup with batter and pour into hot pan. Allow to sit until browned and crispy on bottom about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce.
|
soy sauce sugar hot red pepper flakes eggs all-purpose flour salt
|
321,990 |
Grilled Halibut in Lemon-Mustard-Tarragon Marinade
|
Make the marinade: in a small bowl whisk the lemon juice lemon zest mustard tarragon and chives together; slowly whisk in the olive oil until well blended; season with salt and pepper. Arrange fish pieces in a large shallow non-aluminum dish; pour the marinade over the fish coating evenly; cover and refrigerate for 30 minutes to 2 hours. Prepare the grill for medium-heat grilling. Remove fish from the marinade; grill the fish about 3 inches from the fire turning once for 5-7 minutes on each side or to desired doneness. Transfer fish to a platter and garnish with lemon slices and tarragon; serve immediately.
|
fresh lemon juice lemon zest Dijon mustard fresh tarragon fresh chives olive oil salt fresh ground black pepper halibut fillets lemon slice fresh tarragon sprig
|
478,265 |
Smelts Baked in White Wine
|
Preheat oven to 500°. Place celery and parsley in a greased baking dish. Lay the fish on top. Pour wine over fish. Sprinkle with bread crumbs. Add salt pepper and cayenne. Arrange mushrooms on top. Dot with butter. Bake uncovered for about 10 minutes or until fish is cooked through basting once with pan juices.
|
celery parsley smelt white wine salt pepper cayenne mushroom butter
|
264,279 |
Easy Chicken & Dumplings
|
Place chicken in crock pot season with salt pepper and other seasonings of your choice. Do not add water. Cook 4-6 hours on low. Remove chicken from crock pot. Strain the broth in the crock pot to remove fat and any small bones. Add broth back to crock pot along with the soup margarine and water. Increase heat to 'high' and add cut up biscuits. (I usually cut mine in half). While the dumplings are cooking remove the chicken from the bone and add to crock pot. Cook for 45 minutes - 1 hour or until dumplings are done to your liking.
|
broiler-fryer chicken margarine water
|
153,186 |
Strawberry Angel Dessert
|
dissolve gelatin in boiling water. stir in strawberries and sugar chill. fold in whipped topping. cover bottom of pan with cake pieces. pour strawberry and whipped topping mix over the cake pieces. refrigerate 4-5 hours. cover with glaze and refrigerate until ready to use. To make glaze:. dissolve gelatin in water and chill use when slightly thick and pour over the cake mixture.
|
strawberry gelatin boiling water frozen sliced strawberries sugar strawberry gelatin hot water
|
286,357 |
Exotic Chicken Salad
|
Combine all salad ingredients in bowl except cashews. Mix all dressing ingredients. Toss salad with dressing. Add cashews immediately before serving.
|
celery mandarin orange segments cashews mayonnaise sour cream vinegar
|
376,498 |
Chili-Mac
|
Heat olive oil over medium heat in a 6 quart soup pot. Add onions jalapeno and 2 teaspoons of the salt and cook until soft. Add ground beef chili powder oregano and garlic and cook breaking up clumps of meat with the spoon for about five minutes. Add tomatoes beans and 1/2 cup of water. Stir and bring chili to a boil. Reduce heat to a simmer and cook until thickened to chili consistency about 20 minutes. Taste and add 1 more teaspoon salt if needed. Preheat oven to 400 degrees F. While chili simmers cook the pasta according the package directions drain and rinse under cool water and set aside. Grate cheese and set aside. When chili has finished cooking fold pasta into chili and add 1/3 of the cheeses. Transfer chili-mac to a casserole dish and top with the remaining cheeses.Bake until heated throughout and the cheese is melted about ten minutes.
|
olive oil onions salt ground beef chili powder oregano garlic whole tomatoes kidney beans elbow macaroni cheddar cheese colby cheese
|
337,534 |
Cucumber Tomato Surprise Salad (Raw Recipe)
|
Place veggies in a bowl. Mix together juice salt and olive oil; pour over top of veggies and stir.
|
tomatoes cucumber avocado sea salt olive oil
|
234,683 |
Crock Pot Melt-In-Your-Mouth Country Style Steak
|
Place cubed steaks in crock pot and set on \"Low\". Mix together cream of mushroom soup dry onion soup and water in bowl and pour over top of cubed steaks. Cook for 8-10 hours. Steaks will be so tender they may fall apart when you take them out.
|
ater
|
142,779 |
Absolutely Fabulous Roasted Vegetetables
|
Preheat oven to 400°F. Chop all vegetables into large pieces. Combine all ingredients and mix well. Place in an oven safe tray be sure vegetables are evenly coated with oil and vinegar. Roast for 50 minutes or until veggies start to char. Serve at room temperature for tapas. Or combine with freshly cooked pasta and crumbled feta on top.
|
red bell pepper yellow bell pepper green bell pepper eggplant courgettes red onion garlic clove extra virgin olive oil fresh ground black pepper dry oregano salt
|
249,739 |
Harvest Casserole
|
Layer the apples and yams. The melt the margarine adding the brown sugar and orange juice heating it until it boils and the sugar is dissolved. Pour this mixture over the apples and yams and then sprinkle it with chopped walnuts. Bake it in a 350-degree oven for 30-45 minutes if you use canned yams and apples and 45-60 minutes if you use fresh ingredients.
|
sliced apples brown sugar walnuts margarine butter
|
55,242 |
Barbecued Red Roast Pork Tenderloin
|
Combine soy sauce red wine honey sugar food colouring crushed garlic and halved shallot in a large bowl. Sprinkle cinnamon on top add pork marinate one hour or cover and refrigerate overnight for best results turning occasionally. Drain pork fillets from marinade reserve marinade. Put pork on wire rack over baking dish. Bake in a moderate oven 30 minutes turning frequently with tongs and basting frequently with marinade. Remove from oven put on board and allow to cool. Cut pork into diagonal slices to serve.
|
soy sauce dry red wine honey brown sugar garlic clove shallot Chinese five spice powder
|
108,409 |
Perfect Short-Grain White Rice by Listening (Japanese, Korean, C
|
You will probably want to start preparing the rice before the rest of the meal; if it is ready first it will stay hot for a while in the pot. First wash the rice with water by swishing the water through with your hands or a wooden spoon and then draining-- some older cookbooks will tell you to rinse thoroughly but most modern rice says on the package\"no talc \" (that's what they use to polish it) so all you are doing is washing off the surface dust. Put the rice and measured water into a medium flat-bottomed pot with a tight-fitting lid. Ideally you will soak the rice for 15 minutes to 3 hours before starting to cook it but if you are pressed for time you can add an extra tablespoon of water and skip the soak. Cover the pot turn the heat on high and bring the rice to a boil (about 4 minutes): you will know it is boiling because you will hear it bubbling and\"dancing\" inside the pot. Do not remove the lid. Turn the heat to low (if you have an electric stove you may need to switch to another burner) and simmer (about 15 minutes): you will hear the rice burbling a bit. Do not remove the lid. When the water is all absorbed the sound will change to a low hiss. When you hear the hissing sound turn the heat up to high again for just 20-30 seconds to help\"dry off\" the bottom of the rice. Do not remove the lid. Turn off the heat completely (especially if you have an electric stove remove the pot from the heat altogether) and let the rice stand covered (do not remove the lid!) and steam itself for another 10-20 minutes. Dampen a wooden spoon or wooden rice paddle. Now remove the lid! Toss the rice lightly with the spoon or paddle so that it is fluffed a bit but still clumps enough to be picked up with chopsticks. If you need to keep the rice hot a while longer hold a kitchen towel to the lid of the pot to absorb the moisture then put the lid back on the pot. Serve in individual rice bowls.
|
short-grain rice water water
|
33,802 |
Baked Bean Fritters
|
In a large bowl combine the flour baking powder salt pepper and eggs until well blended. Add the remaining ingredients except the reserved sauce and the oil. In a large skillet heat the oil over medium-high heat. Drop the batter by teaspoonfuls into the oil; brown fritters on both sides turning when the sides begin to bubble after about 1 minute. When fritters are golden and crispy all over drain on a paper towel lined plate. Repeat until all the batter is used. Meanwhile in a small saucepan heat the reserved baked bean sauce over low heat until warm. Serve as a dipping sauce with the fritters.
|
all-purpose flour baking powder salt pepper eggs green bell pepper onion brown sugar garlic powder
|
507,481 |
Roasted Squash Salad With Arugula and Chevre(Argentina)
|
Preheat the oven to 400*F. Cut squash in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper. Roast for 45-60 min or until a fork pierces the flesh with no resistance. Meanwhile whisk together ingredients for the vinaigrette in a small bowl. You can use an immersion blender to emulsify and “puree” everything together. You can also add everything to a blender or food processor and get the same result. Transfer roasted squash to serving plates. While still steaming fill the cavities with crumbles of goat cheese and then baby arugula. Add vinaigrette to taste and toss being sure to scrape pumpkin flesh into salad as you toss. Eat immediately. NOTE: I suggest letting guests assemble their own salad at table. This is a fun and interactive first course. Provide a shallow bowl to hold the pumpkin and 2 small spoons per person so that they can smash the ingredients together themselves.
|
acorn squash olive oil salt pepper of fresh mint fresh oregano red wine vinegar olive oil salt pepper baby arugula
|
430,630 |
Chive and Potato Scones
|
Cook the potatoes in a saucepan of boiling salted water for 20 minutes. Drain thoroughly. Return the potatoes to the clean pan and mash them. Preheat a frying pan over low heat. Tip the hot mashed potatoes into a bowl. Add the flour olive oil and chives. Season to taste with salt and pepper. Blend to make a soft dough. Roll out the dough on a well floured surface to ¼ inch thick. Cut into 2-inch circles re-rolling and cutting the trimmings. Cook the scones in batches on the frying pan for about 10 minutes until they are golden brown.
|
potato flour olive oil fresh chives
|
537,071 |
Instant Pot French Onion Baked Potato Soup
|
Place potatoes broth and 1 tablespoon salt into Instant Pot. Close lid set pressure to high and cook 20 minutes. Allow Instant Pot to remain on warm setting. Meanwhile in a large skillet over medium-high heat warm olive oil and 1 tablespoon butter until melted. Add onions season generously with salt and cook stirring occasionally until deeply golden and caramelized about 25 minutes. If necessary add 1-2 tablespoons water to skillet to prevent burning scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning. In a small skillet cook bacon over medium heat stirring occasionally until crisp. Remove with a slotted spoon to a paper towel-lined plate. If necessary release pressure manually on Instant Pot. Using an immersion blender blend potatoes and broth until nearly smooth. Add milk cream and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese half of caramelized onions and thyme. Season to taste with salt and pepper. If soup is too thick thin to desired consistency with additional milk. Serve garnished with reserved cheese reserved onions chives sour cream and bacon.
|
yukon gold potatoes low sodium chicken broth olive oil unsalted butter yellow onions bacon milk heavy cream cheese thyme leaves chives sour cream
|
456,171 |
Ethiopian-Style Chickpea Stew
|
Preheat oven to 450°F Stir together paprika salt allspice black pepper cardamom cloves coriander cayenne fenugreek (if using) and ginger in a small bowl; set spice mixture aside. Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas stirring occasionally until somewhat dried out and just golden brown 16 to 18 minutes; set aside. Meanwhile heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic onion and chopped ginger and cook stirring occasionally until very soft and golden brown 8 to 10 minutes. Stir in reserved spice mixture and continue cooking stirring constantly until spices are toasted and very fragrant about 2 minutes. Stir in tomato sauce and cook 2 minutes more. Stir in broth potatoes carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low cover and simmer until potatoes and carrots are just tender about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side. Squeeze a little lemon over the stew and place a dollop of yogurt on top if you like. Good served with rice cous cous or pasta. Note: You may leave the tomato sauce out and use broth instead(some people are allergic to tomatoes). For a twist throw in a handful of raisins about 20 minutes before stew is done. It's a nice compliment.
|
sweet paprika salt ground allspice ground black pepper ground cardamom ground cloves ground coriander cayenne ground fenugreek ground ginger chickpeas olive oil garlic cloves red onion fresh ginger tomato sauce carrots lemon juice yogurt
|
262,330 |
Sugar Free Pecan Pie Yum!
|
Preheat oven to 350°F. Mix eggs with the sugar substitute. Then stir in the syrup melted butter and pecan halves. Line a 9-inch pie pan with dough. Pour in filling and cover edges of pie with foil. Bake for 25 minutes remove foil and then bake for another 25 minutes or until you can insert a knife and it comes out clean.
|
eggs sugar substitute sugar-free maple syrup butter pecan halves
|
93,430 |
Beef Pot Roast With Brandy
|
Heat a large skillet with cover over high heat. Add olive oil and just as the oil begins to smoke add the roast to the pan and brown on all sides seasoning with salt and pepper. Add the onions carrots and celery to skillet and stir to coat in oil; let vegetables cook for 3 minutes. Add the brandy and the beef stock and bring mixture to boil; add the thyme and bay leaf; cover. Reduce heat to simmer and cook for 2 hours; add the mushrooms and potatoes and cook for another 45 minutes. Remove the beef from pan and let it rest on cutting board tented with foil; with a slotted spoon remove the vegetables and place in a serving bowl; increase the heat and reduce the sauce to desired consistency; if you want a thicker gravy cook 1 tbsp butter and 1 tbsp flour together in a small saucepan. Pour the liquid from the skillet into saucepan and whisk vigoroulsy; season with salt and pepper to taste. Slice the pot roast and serve with vegetables. Pour the sauce over the top or serve separately.
|
olive oil onion carrots celery brandy fresh thyme bay leaf button mushrooms potatoes butter flour
|
39,996 |
Turkey Potato Pancakes
|
In a mixing bowl. combine egg;potato turkey onion & a dash of pepper. Add remaining ingredients mix well. Using about 1/4 cup batter for each pancake. Drop batter onto hot greased griddle spreading to about 4\" inch diameter. Cook over med-low heat for 4 to 5 minutes on each side. Serve w/ cranberry sauce. Makes about 15 pancakes.
|
eggs raw potatoes turkey onions flour salt
|
267,416 |
Sweet Pork Chop Sauce
|
Place light brown sugar in small sauce pan. Add the Honey Mustard or Spicy Mustard. Add chili powder or Tabasco. Add warm water. Whisk ingredients well until you have a sauce. Heat over low heat 5-10 minutes before serving your pork chops. Drizzle over pork chop squares or dip!
|
light brown sugar spicy mustard chili powder Tabasco sauce warm water
|
125,215 |
Hash Browns Potato & Cheese Casserole
|
Preheat oven to 375. Combine soup sour cream and pepper in very large bowl. Blend well. Add potatoes onions pimientos and cheeses. Spoon into casserole dish in even layer and sprinkle with a little bit of parm cheese on top. Bake uncovered for 1 – 1 ¼ hours or until bubbling and golden brown. Serve immediately or cool 15-20 minutes.
|
sour cream pepper frozen hash brown potatoes green onion diced pimentos sharp cheddar cheese swiss cheese parmesan cheese
|
530,461 |
Tahada
|
Toast the ground rice and then grind by mortar and pestle. In a bowl mix 1 cup pinipig grated young coconut and sugar. Moisten with evaporated milk adding little by little. Roll mixture to ½-inch thickness between two pieces of banana leaves or waxed paper. Cut into serving portions and dust with remaining toasted ground pinipig.
|
raw rice sugar coconut evaporated milk
|
181,718 |
Honey Soy Grilled Chicken
|
Place raw chicken in a large plastic \"Ziplock-type: baggie. In a bowl whisk together all remaining ingredients. Reserve about 1/4-1/3 cup in a seperate container for basting. Pour the rest over the chicken. Seal bag and \"squish: around to coat. Refridgerate for at least 4 hours (longer if you have time); turning bag once halfway through marinating time. Remove chicken to hot grill; discard marinade that raw chicken was inches Grill chicken over hot grill and brush with reswerved marinade. Grill for 3-5 minutes on each side (depending on type and size of chicken pieces) or until juices run clear.
|
boneless skinless chicken thighs reduced sodium soy sauce liquid honey garlic clove ground ginger pepper
|
315,981 |
Hazelnut Butter
|
In a small mixing bowl stir together hazelnuts butter and honey. If not serving immediately cover and chill. Bring to room temperature before serving.
|
hazelnuts butter honey
|
185,831 |
The Perfect Lasagna
|
Chop the onion garlic mushrooms bacon olives and sun dried tomatoes before you start to cook. Cook the onions and garlic first. Add the beef and brown about half-way through. Add green pepper mushroom olives sun-dried tomatoes and bacon. Add the stewed tomatoes. Cut them apart with the spatula or a knife as you add them. Add as much red wine and balsamic vinegar as you wish. (I think the secret of the lasagna is in the wine and vinegar though so I add about 3 tablespoons and a 1/4 of a cup). Add salt pepper and oregano to taste. Let the sauce stew as long as needed (the longer the better). Meanwhile heat the milk gently in a saucepan. Add the flour gradually stirring constantly. Add the parmesan cheese to the sauce as well. When the white sauce is thicker than pancake mix (about 10 minutes) remove from heat. In an 8x8 or round lasagna dish layer like this: meat layer lasagna sheet white sauce. Finish with a white sauce layer and cover with mozzarella cheese. Cook at 350 for about 20 minutes or until the cheese is bubbly.
|
ground beef bacon stewed tomatoes onion garlic cloves green pepper mushrooms sun-dried tomatoes red wine salt pepper oregano milk flour parmesan cheese mozzarella cheese
|
364,524 |
Quesadilla Roll-Ups
|
Preheat your oven to 375. Grease a 9x13 pan with cooking spray. Cook the chicken breasts (or whatever meat you are using). While the chicken is cooking mix the sour cream with the mild sauce. Add as much mild sauce as your taste buds enjoy. The two should blend well so you can taste both about equally. When the chicken is done cooking either dice or shred it. (I use poultry shears and cut it while it is still hot. Be careful!). Take a tortilla and spread some sour cream mixture down the center of the tortilla. No need to spread it around. Add some chicken and cheese and then roll the tortilla tightly. Place the roll-up in the pan with the loose end down. Repeat until all the tortillas are filled and rolled. Cover the roll-ups with some leftover sour cream mixture and cheese. Bake in the oven until the cheese is lightly brown and you can see cheese bubbling from the roll-ups. If you still have some of the sour cream mixture leftover you can use it to dip the roll-ups in!
|
boneless chicken breasts colby-monterey jack cheese sour cream tortillas
|
511,006 |
Italian Biscuits
|
Mix together the Baking Mix grated Parmesan cheese 1/2 teaspoons garlic powder and one teaspoons parsley until thoroughly combined. Add the chopped Pepperoni and mix together. Add 2/3 cup whole milk and mix together with a wooden spoon until full incorporated. Batter will be somewhat sticky. Add a bit more milk if mixture is too dry. Drop by tablespoons onto a cookie sheet 2 inches apart. (No need to grease the cookie sheet). Bake at 450 degrees F. for 8-10 minutes or until the tops are browned. Melt the 1/2 stick of butter and add the rest of the parsley and garlic powder. Mix together well. When biscuits are done brush the tops with the melted butter mixture coating the tops of all the biscuits. Serve.
|
baking mix parmesan cheese parsley garlic powder butter
|
467,366 |
Slow Cooker Cabbage Rolls
|
Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well (refrigerate remaining cabbage for another use). Cut out the thick vein from the bottom of each reserved leaf making a V-shaped cut; set aside. In large bowl combine the tomato sauce rice green pepper cracker crumbs egg and soup mix. Crumble beef over mixture and mix well. Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides beginning from the cut end. Roll up completely to enclose filling; secure with toothpicks if desired. Place cabbage rolls in a 3 quart slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160 degrees F. Just before serving sprinkle with salt and cheese if desired.
|
cabbage tomato sauce quick-cooking rice green pepper egg lean ground beef salt parmesan cheese
|
480,396 |
Bullpepper's Chile Con Queso - Mexico City Style
|
Roast the poblano chile then peel and remove stem and seeds. (If desired roast a couple of serrano or jalapeno chiles at the same time; seed and mince.) Slice poblano into thin strips (rajas). Heat the oil in a pan add the onion and garlic and saute just until the onion is transparent. Add the poblano strips cheese and half-and-half and cook over low heat stirring constantly until the cheese is creamy about 5 minutes. Season to taste with salt. Transfer to a heated chafing dish and serve immediately along with chips or tortillas. Recipe can be increased if desired.
|
poblano chile jalapeno chile onion garlic clove asadero cheese half-and-half salt flour tortilla
|
512,111 |
Tortellini Soup
|
Turn Ninja 3 in 1 Crock Pot on Stove Top High add water & sausage. Cover & brown sausage on both sides. Remove and cut into small coin slices. Add slices back to crock pot cook and stir regularly. Once sausage looks cooked add vegetable broth tomatoes mushrooms garlic cover and bring to a boil. Leave uncovered add tortellini and pepper to pot. Boil for 6-8 minutes. While the tortellini is cooking tear spinach into bit sized pieces and place into pot. Cover and turn to buffet setting. Ready to serve.
|
water hot Italian sausage vegetable broth Italian-style stewed tomatoes portabella mushrooms shiitake mushrooms garlic cloves spinach pepper parmesan cheese
|
31,891 |
Pumpkin Cranberry Bread
|
Heat oven to 350*. Grease and flour 2 loaf pans. Mix flour pie spice baking soda salt and sugar. Beat together pumpkin eggs oil and orange juice. Add flour mixture beat just until blended. Fold in cranberries. Pour into pans. Bake for 60-65 minutes until bread texts done.
|
flour pumpkin pie spice baking soda salt sugar pumpkin eggs dried sweetened cranberries
|
395,858 |
Fletch
|
ombine all ingredients except Corn Puffs. Bring mixture to a low boil and boil for 1 minute. Pour over corn puffs in a big bowl and toss to coat. MMMMM so yummy!
|
butter sugar water
|
491,775 |
Gingerbread Cookies With Lemon Glaze
|
TO MAKE DOUGH: In medium bowl combine all-purpose flour almond flour baking soda salt lemon zest ginger cinnamon cardamom nutmeg cloves and white pepper. Set aside. In large mixing bowl use stand mixer or handheld to beat butter and brown sugar until light and fluffy. Add molasses eggs and vanilla. Beat until thoroughly combined. Add flour mixture. Stir gently to combine. TO CHILL DOUGH: wrap dough in bowl covered with plastic wrap. Refrigerate for at least 2 hours and up to 3 days. TO BAKE. Preheat oven to 350 degrees. TO BAKE COOKIES: drop dough by rounded tablespoons onto baking sheet leaving 2 inches between cookies. Bake for 10 mins or until golden brown. Cool 5 mins then transfer. Cool completely. TO GLAZE COOKIES: In a small bowl whisk together powdered sugar and lemon juice. Drizzle or spoon glaze over cooled cookies. STORE: In an air tight container for up to a few days -- I am not sure whether these freeze well or store in fridge either -- will update once I make them!
|
all-purpose flour baking soda salt lemon zest of ground ginger ground cinnamon ground cardamom ground nutmeg ground cloves white pepper unsalted butter brown sugar molasses eggs vanilla extract parchment paper powdered sugar fresh lemon juice
|
206,281 |
Grandma Geldner's Pflaum (Plum) Torte
|
Preheat oven to 350°F. Cream butter and sugar; add eggs to mix. Mix well until uniform and add flour baking powder and a pinch of salt. Mix well before spooning batter into a greased or oiled 9\" spring form pan. Place plums on batter skin side up and sprinkle with sugar and lemon juice. Spread cinnamon over plums and bake for 1 hour. Cool to lukewarm and remove from pan.
|
sugar unsalted butter flour baking powder salt eggs plums sugar lemon juice cinnamon
|
15,996 |
Sweet and Sour Sauce
|
Over medium heat bring Part 1 ingredients to a boil. Mix Part 2 ingredients and add to boiling mixture. Cook until bubbly and thick. Remove from stove and add Part 3 ingredients. This will keep in the refrigerator for weeks. Room temperature ketchup mixes easier than refrigerated. Serve warm.
|
white vinegar water sugar salt msg white pepper Tabasco sauce cornstarch water Worcestershire sauce ketchup ginger paste olive oil
|
513,366 |
Mocha Chocolate Mousse
|
Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute or until slightly melted. Bring coffee next 3 ingredients and 2/3 cup cream to a simmer in a small saucepan over medium heat. Pour hot cream-coffee mixture over chocolate in bowl. Let stand 15 seconds and stir until smooth. Cool completely (30 minutes or more). Beat remaining 1 cup cream at high speed with a heavy-duty electric stand mixer using a whisk attachment until foamy; gradually add sugar beating until soft peaks form. Stir 1/2 cup coffee-chocolate mixture into the whipped cream until blended; gradually fold in remaining coffee-chocolate mixture. (Mixture will be loose.). Spoon chocolate mixture into a shallow 2-qt. bowl or 6 (8-10-oz) glasses. Cover with plastic wrap (without touching mousse) and chill 2 to 3 hours. Serve with cookies if desired and toppings. Note: Store-bought Walkers Pure Butter Assorted Shortbread cookies were warmed in the oven at 350° for 5 minutes so they tasted freshly baked. Make-Ahead Tip: Refrigerate mousse without desired toppings up to 2 days.
|
bittersweet chocolate coffee Bourbon vanilla extract reduced sodium soy sauce heavy cream sugar fresh raspberries
|
231,171 |
English Peas
|
Heat oil in a large nonstick skillet over medium-low heat. Add peas and stir to coat with oil. Cover and cook stirring once or twice until beginning to brown about 4 minutes. Stir in mint and cook for 30 seconds. Add lettuce cover and cook stirring once or twice until wilted 1 to 2 minutes. Remove from the heat and season with salt and pepper.
|
extra virgin olive oil fresh peas of fresh mint boston lettuce salt fresh ground pepper
|
397,839 |
Chimichuri Sauce
|
lend ingredients and done!
|
dried oregano garlic salt ancho chili red wine vinegar
|
444,634 |
Chocolate-Dipped Cherry Biscotti
|
Preheat the oven to 350F and line a baking sheet with parchment paper. Combine the dry ingredients first: whisking together the flour baking powder and salt in a medium bowl. In a large bowl beat the sugar lemon zest and butter until creamy. Add the eggs one at a time beating until incorporation and scraping down the sides in between. Add the flour mixture and beat until just blended then stir in the cherries and (optional) pistachios. Form the dough into 12\" long x 3\" wide logs on the parchment paper. Bake for about 40 minutes or until light golden. Cool for 30 minutes. Place the log on a cutting board and use a serrated knife to cut diagonally 1/2\"–3/4\" slices. Lay the slices on the baking sheet and bake for another 15 minutes or until they are a pale golden color. While they are cooking get a pot of water boiling for your double boiler. Cool completely on a wire rack. Place the chocolate chips in a small pot set over the pot of simmering water. Stir constantly to avoid burning the chocolate. When the chocolate is completely melted dip the ends of the biscotti in and set them on a parchment sheet to set. Place all the biscotti in the refrigerator for about a half hour until the chocolate firms up. They can be made ahead or frozen for up to 3 weeks.
|
all-purpose flour baking powder sugar butter lemon zest kosher salt eggs dried cherries bittersweet chocolate chips pistachios pure vanilla extract
|
148,773 |
Stop the Clock Cereal
|
Combine all ingredients in an airtight container and store in freezer. Use as needed. To prepare one serving : Bring 3/4 cup water to boil. Stir in 1/2 cup cereal mix turn heat to low. Simmer 1 minute. Take off heat and stand 3 minutes. Serve with fresh berries. Microwave instructions mix 3/4 cup boiling water and 1/2 cup cereal and cook on high 1 minute - stand a few minutes to thicken.
|
oats non-fat powdered milk sesame seeds
|
318,739 |
Hamburger or Hot Dog Buns
|
In a large mixer bowl blend together the flour salt sugar and yeast. Pour in the egg butter and 1 1/2 cups buttermilk and mix on low speed with the paddle attachment until all the flour is absorbed and the dough forms a ball. If dough seems very stiff and dry add additional buttermilk until the dough is soft and supple. With dough hook knead dough on medium speed until soft supple and tacky but not sticky. Continue kneading until the dough clears the sides of the bowl (may stick slightly to the bottom). Lighly oil a large bowl and transfer the dough to the bowl turning over to coat it with oil. Cover with plastic wrap and allow to rise at room temperature for 1 1/2 to 2 hours or until the dough doubles in size. Remove dough from bowl and divide into 12 pieces 3 ounces each. Shape each piece into a ball by stretching the surface of the dough around to the bottom on all sides rotating the ball a quarter-turn as you go. Place on lined baking sheets. Mist the dough lightly with spray oil and cover with a towel or plastic wrap and allow dough to rest for 20 minutes. For hamburger buns: gently press down on the rolls to form the desired shape. For hot dog buns: gently roll the dough on floured surface until elongated to about 4 inches; transfer to lined baking sheets. Mist tops of buns with spray oil and loosely cover with plastic wrap or a towel. Allow dough to rise at room temperature for 60 to 90 minutes or until nearly doubled in size. Preheat oven to 400°F. Brush tops of the buns with egg wash and garnish with sesame or poppy seeds. Bake for approximately 15 minutes or until they are golden brown (interior temperature should register 180 degrees in the center). When the buns are done remove immediately from the baking sheet and cool on a wire rack; This will prevent the crust from becoming soggy.
|
unbleached all-purpose flour salt granulated sugar instant yeast egg butter buttermilk egg cold water poppy seeds caraway seeds
|
222,438 |
Olive Garden Alfredo Sauce.
|
In double boiler melt butter. Add garlic--do not let brown. Add pepper milk and cream. Bring up to 185 degrees. Stir fast with whisk while shaking in parmesan. Continue whisking until it's a smooth sauce. For thicker sauce add more parmesan or even grated romana. (Does not reheat well and is thrown out after three hours at the \"Garden\".).
|
heavy whipping cream real butter parmesan cheese garlic black pepper
|
389,283 |
Quick & Easy Microwave Berry Sauce / Syrup
|
Combine the syrup and the berries in a microwave-safe bowl. Microwave on high for 30 - 45 seconds. Remove the bowl from the microwaves and mash the mixture slightly with a fork; it looks a lot prettier if you leave some of the berries whole!
|
erries
|
355,972 |
Warm Avocado Salad With Spicy Chorizo
|
Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the ciabatta for 8-10 minutes tossing occasionally until starting to crisp and brown then tip into a large salad bowl. Lay the chorizo in the pan and dry-fry for 2 minutes until it gives out a red oil. Toss in the tomatoes and cook over a high heat for 1-2 minutes until they start to soften. Drizzle over the vinegar add the sugar and season well. Mix thoroughly. Gently toss the avocado salad and remaining olive oil with the croutons. Spoon over the chorizo and tomatoes and drizzle with any pan juices. Serve immediately.
|
olive oil chorizo sausage cherry tomatoes sugar avocado
|
75,828 |
Savoury Pancakes
|
Mix grated carrot and potato together. Add the eggs flour and chives. Season well. Heat oil in frying pan over medium heat. When hot drop a Tbsp. of carrot mixture into the oil (you need to make 6) and flatten with the back of a spoon. Cook for 2-3 minutes or until golden flip over and repeat other side. Drain on paper towels sprinkle with sea salt. Skewer a stack of 3 with the rosemary stick and drizzle with tomatoes and olive oil. Serve with sausages.
|
carrot potato egg flour chives rosemary tomatoes olive oil
|
331,723 |
Chicken Biscuits
|
Preheat oven and bake biscuits according to directions on package. Spray a nonstick skillet with cooking spray and heat over medium high. Cook the chicken and garlic for 5 minutes. Mix in the vegetables chicken broth water pepper and soup and cook for 5 minutes stirring frequently. Separate the biscuits in half and set halves on plates and top with chicken mixture.
|
boneless skinless chicken breasts garlic dry white wine water black pepper
|
437,801 |
Irish Bread and Butter Pudding
|
Spread bread slices out on a cutting board and leave out for a few hours to stale a bit. Preheat oven to 350 degrees. In a small bowl combine the sugar cinnamon nutmeg and salt set aside. Spread butter evenly over the six slices of bread (one side only—not both!) and cut the slices in to fourths. Spray a round 8 or 9 inch baking dish with non-stick cooking spray. Arrange the cut bread slices around in the pan to make somewhat of a spiral pattern keeping the buttered side up and the cut edges facing the same direction. Sprinkle the raisins evenly over the top followed by the cinnamon/sugar mixture. Whisk the eggs and milk together in a bowl and pour over the bread. Allow to sit for 15 minutes so that the bread can absorb the liquid. Bake for about 30 minutes or until the top is golden brown. Serve warm. If desired sprinkle some powdered sugar for garnish. In Ireland they like to pour a bit of cream on top.
|
ground cinnamon nutmeg sugar salt unsalted butter raisins milk eggs
|
189,784 |
Smoky Ranch Dip
|
Put all of the ingredients (except for what you're going to use to hold the dip) into a mixing bowl and whisk until everything is well mixed. Refrigerate the dip until you are ready to use it. Scoop into your desired serving bowl and serve.
|
sour cream mayonnaise heavy cream dried oregano dried basil garlic powder onion powder salt black pepper honey bell pepper
|
413,251 |
Oat Flour Pancakes With Whole Milk and Yogurt
|
Add eggs milk and yogurt to blender. Mix well. Slowly stir in the rest of the ingredients until well mixed.
|
egg pecans yogurt ground flax seeds
|
217,352 |
Apricot Pepper Marmalade
|
Heal oil in a medium saute pan over medium heat. Add peppers and onions reduce heat to medium low and saute 3-4 minutes until vegetables soften not browning. Add remaining ingredients and simmer 20 minutes. Cool marmalade and then store in refrigerator.
|
canola oil red onion green onion red bell pepper black pepper
|
62,077 |
Springtime Chicken Salad
|
Cover the boneless chicken breasts with 1/4 c lemon juice and water or broth to cover in a 9-in skillet. Place over medium heat and bring to a boil slowly. Reduce heat and simmer for one minute. Remove from heat cover and let stand 20 minutes. Remove chicken pat dry & shred. Snap off asparagus stalks at the point of tenderness. Partially fill a large skillet with water and bring to boil. Add asparagus; cover and heat until water comes back to a boil. Uncover and boil slowly for 4-5 minutes until spears bend a little when lifted. Drain and cool. With a knife shred half of the lettuce and place in a large salad bowl. Combine the dressing ingredients and shake until blended. Drizzle half of the dressing over the lettuce. Slice the asparagus into 2-in diagonal pieces and combine with the lettuce. Drizzle with remaining dressing and garnish with lemon slices. Serve sprinkled with almonds.
|
boneless skinless chicken breast lemon juice fresh asparagus iceberg lettuce lemon slice lemon juice lemon juice garlic oregano basil salt pepper lemon slice
|
488,303 |
Hearty Italian Lasagna Soup
|
Heat olive oil in a large pot over medium heat. Add sausage breaking up into bite sized pieces and brown for about 5 minutes. Add onions and cook until softened about 6 minutes. Add garlic oregano and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes or until the tomato paste turns a rusty brown color. Add diced tomatoes bay leaves and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving stir in the basil and season to taste with salt and freshly ground black pepper. While the pasta is cooking prepare the cheesy yum. In a small bowl combine the ricotta Parmesan salt and pepper. To serve place a dollop of the cheesy yum in each soup bowl sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Source. Source: Adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds as seen in the February-April 2011 edition of At Home with Kowalski's magazine from Kowalski’s Markets.
|
olive oil Italian sausage onions garlic cloves dried oregano crushed red pepper flakes tomato paste diced fire-roasted tomatoes bay leaves mafalda pasta fresh basil leaf salt fresh ground black pepper ricotta cheese parmesan cheese salt fresh ground pepper mozzarella cheese
|
395,963 |
Green Goddess Spinach Dip
|
eat butter and saute' scallions until soft. Add spinach and cream cheese stirring to mix and cooking about 3 minutes. Add seasonings stir in well and turn off heat. Add sour cream mix well. Serve with crackers or pita crisps. Freezes and reheats well.
|
butter scallions spinach cream cheese anchovy paste dried tarragon dried thyme lemon juice lemon pepper seasoning sour cream
|
508,501 |
Grape Frangipane Tart
|
reheat oven to 375°F.Line a 10-inch tart pan with pastry. Arrange grapes snugly in decorative rings in pastry. In an electric mixer combine almond paste egg sugar butter flour and salt until smooth to create frangipane. Carefully spread over arranged grapes and bake for 35 minutes until the tart is golden brown and cooked through. If using a convection oven bake at 350°F for 30 minutes. When tart is cool remove from pan and dust with confectioners' sugar.
|
grapes almond paste egg sugar butter flour salt confectioners' sugar
|
222,108 |
Frijoles De La Olla Tradicional (Home Cooked Beans)
|
Spread the beans on a baking sheet and check for stones dirt clods or anything else you wouldn’t care to eat. Scoop into a colander and rinse. If using a slow cooker first pour the beans into a medium large pot pour in 2 quarts of water and bring to a rolling boil over high heat; then pour into the slow cooker. Add the lard (or oil or bacon drippings) onion and if using the epazote or avocado leaves. (Lightly toast the avocado leaves in a dry skillet). Cook the beans in the slow cooker for at least 6 hours for the beans to become tender though you can leave them cooking for up to 10 hours. When the beans are tender stir in 1 ½ tsp salt and simmer for a few minutes longer. Taste and season with additional salt if needed. Remove the epazote or avocado leaves if using and the brothy beans are ready.
|
aracter(0
|
479,597 |
Strawberry Crumb Pie
|
Combine strawberries sugar and cornstarch and let stand while you make the pastry. Combine flour and salt in a bowl. Cut in shortening until uniform but coarse. Set aside about 2/3 cup of this mixture. Sprinkle water over remainder toss with fork and press into ball. On lightly floured surface roll out pastry 1 1/2 inch larger than an inverted 9 inch pie plate. Fit into plate and trim 1/2 inch beyond plate edge. Fold under to make double thickness around the edge and flute so that edge is high. Fill pastry shell with strawberry mixture. Blend reserved flour mixture with brown sugar and cinnamon. Sprinkle crumbs over strawberries. Bake at 200 C on sheet of aluminum foil for 45 minutes or until crust is nicely browned. Serve warm or cool with cream if desired.
|
fresh strawberries sugar cornstarch flour margarine water brown sugar cinnamon
|
460,915 |
Good and Spicy Meatballs
|
In large mixing bowl combine pankol the 2 tablespoons ketchup and egg. Mix in ground beef. Shape in 1 1/4-inch meatballs. Place in single layer in shallow baking pan coated with cooking spray. Bake at 400° F for 12 minutes or until browned. In 4-quart saucepan combine remaining ingredients. Simmer over low heat 15 minutes stirring frequently. Add meatballs. Continue cooking 15 minutes. Serve over rice if desired.
|
panko breadcrumbs ketchup egg lean ground beef tomato sauce ketchup brown sugar Worcestershire sauce vinegar pepper
|
358,825 |
Super Smoothie
|
Fill blender in this order to keep the frozen fruit from jamming the blades; liquid yogurt fiber then fruit. Blend until smooth.
|
pomegranate juice water low-fat yogurt frozen blueberries
|
97,642 |
Unusual Beer Bread
|
Bring beer to a boil in a small pan then pour over raisins and let soak until cool. Combie flour sugar baking soda salt and nutmeg in a large bowl. Stir in the beer and raisins eggs cheese and nuts mixing well by hand until everything is combined (it wil still have some lumps and should resemble thick pancake batter). Spoon batter into 2 greased 9x5\" loaf pans. Bake in a preheated 350 F oven for 45 minutes or until loaves test done. Let cool slightly on wire racks; serve warm or cold.
|
beer raisins all-purpose flour granulated sugar baking soda salt ground nutmeg eggs American cheese walnuts
|
155,737 |
Tortellini Tapas With Spicy Ranch Dip
|
Cook tortellini according to pkg directions; drain and cool. Whisk together 2 cups dressing onion powder garlic powder red pepper flakes and eggs in a large bowl until blended. Add tortellini and let stand 10 minutes. Drain & dredge in breadcrumbs; place on baking sheet. Chill at least 1 hour. Stir together remaining dressing salsa and cilantro; chill. Pour oil into a Dutch oven; heat to 375°F. Fry tortellini in batches until golden brown. Drain on paper towels. Serve with dip; garnish if desired. NOTE: To make ahead fry tortellini according to directions; drain and place on baking sheet. Keep warm in 200F oven for 2 hours.
|
onion powder garlic powder crushed red pepper flakes eggs chunky salsa fresh cilantro fresh cilantro stem
|
15,397 |
Homemade BBQ Baked Pork Chops
|
Combine mustard flour sugar and salt. Add vinegar ketchup and water and mix thoroughly. Pour over chops in a baking dish. Cover tightly with foil and bake at 350° for 1-1/2 to 2 hours. (If you need to stretch the cook time: 4-6 hrs on 200 or in a crock pot on low).
|
prepared mustard flour brown sugar salt vinegar ketchup water
|
182,366 |
Turkey Tacos
|
Preheat the oven to 375°; place 8 large taco shells on a rimmed baking sheet and bake 6-7 minutes or until crisp but not brown; remove from oven. Meanwhile heat a large nonstick skillet over med-high heat. Add in the olive oil; then add in the turkey and break up with a wooden spoon. Season the meat with salt pepper and poultry seasoning. Add in the garlic onions and raisins; then season with the chili powder and cumin. Cook 5 minutes then stir in the beer and deglaze the pan. Stir in the tomato sauce and simmer on low heat for 5 minutes. Fill the shells with a couple spoonfuls each of meat sauce; top with the cheese and return to the oven to melt 3 minutes. Top with the lettuce tomatoes olives and salsa verde; serve.
|
extra virgin olive oil ground turkey salt fresh ground black pepper poultry seasoning garlic cloves onion golden raisin chili powder cumin beer chicken broth tomato sauce monterey jack pepper cheese romaine lettuce hearts plum tomatoes salsa verde
|
232,464 |
Sage-Chive Steaks With Arugula Salad
|
In a bowl combine the EVOO garlic chives and sage. Season the steaks with salt and pepper then coat with the oil mixture. Heat a large skillet over high heat. Add 2 steaks and cook for 5 minutes on each side for medium-rare or 8 minutes for medium. Transfer to a plate. Wipe the skillet clean and repeat with the remaining steaks. Top the steaks with the cheese tent with foil and let stand for 5 minutes. Toss the arugula and tomatoes with the lemon juice a drizzle of EVOO and salt and pepper to taste. Serve alongside the steaks and pass the bread around the table.
|
extra virgin olive oil extra virgin olive oil garlic cloves chives sage leaves gorgonzola arugula tomatoes
|
104,595 |
Sylvie's Vegetable Stuffed Tortillas
|
In a large skillet heat the oil and fry the onion on a medium heat until it becomes transparent. Add the garlic and fry for a further minute. Add the tomatoes courgette mushrooms balsamic vinegar and spices and simmer for around 20 minutes stirring occasionally. Add the kidney beans and roast pepper simmer for a further 10 minutes. Divide the mixture between the tortillas (if you heat them very briefly in the microwave they become more flexible) and roll them up. Place the filled tortillas in a large baking dish lined with baking paper or slightly greased and sprinkle with your favourite cheese. Place in a preheated oven 375°F/190°C/Gas 5 and bake for 10-15 minutes until the cheese has becomes golden and bubbly and the edges of the tortillas are starting to colour.
|
flour tortillas corn tortillas chopped tomatoes red kidney beans courgette mushrooms red bell peppers onion ground coriander paprika fresh ginger garlic cloves salt pepper cheese olive oil
|
273,790 |
Fresh from the Garden Skillet
|
Cut all veggies 1/4 -1/2 inch thickness (make sure all uniform). In electric skillet melt butter and blend in oil. Crush garlic and brown slightly add in and. Sauté veggies until al dente. Add herbs salt and pepper to taste. Top with mozzarella until just melted. Serve and enjoy. *** I taste and cook together so measurements for S & P herbs and garlic will depend on your taste diet restrictions and what you are serving with. Can easily be a main meal for vegetarians. Cooking time varies as I do the prep ahead of time and then cook for the dinner.
|
zucchini red onion garlic kosher salt pepper tomatoes mozzarella cheese butter margarine olive oil fresh herb
|
436,855 |
Super Moist and Tasty Zucchini Cake
|
Preheat oven to 350 degrees F (175 degrees C). Grease a bundt cake pan. Sift together flour cinnamon salt baking powder and baking soda on to a piece of waxed paper. In a large bowl beat eggs flax seed meal and sugar. Mix in oil applesauce and mollasses. Add sifted ingredients to egg mixture and beat for 2 minutes. Stir in chopped nuts vanilla and zucchini. Mix thoroughly. Pour batter into prepared pan. Bake for 50-60 minutes or until tester inserted in the center of the cake comes out clean. Cool and then flip onto display pan or cooling rack.
|
eggs flax seed meal white sugar brown sugar molasses all-purpose flour ground cinnamon salt baking powder baking soda walnuts zucchini vanilla extract
|
116,656 |
Heloise's Chinese Beets
|
Drain all the liquid from the beets except 1 1/2 cups. pour the 1 1/2 cups beet liquid into a medium saucepan. Add all of the other ingredients except the sliced beets. Mix well. Add the beets. Cook over medium heat for 3 minutes or until liquid thickens. Allow to cool. Refrigerate.
|
beets sugar vinegar cornstarch cloves ketchup vanilla extract salt
|
209,077 |
Auberge Creamed Carrots With Basil and Garlic
|
Peel and slice the carrots on the diagnal - into about 1/2 slices. Boil gently or steam for about 7-10 minutes until just softening a bit. Leave to carry on cooking in the water with the lid on until you are ready to serve - up to 15 minutes maximum. Drain and add the creme fraiche garlic & basil to the carrots in the pan. Put the lid on again and gently mix around in the pan by shaking it. Serve hot & make sure you get all the creamy herb juices out & pour them over the carrots! You can garnish them with a bit more chopped basil OR chopped parsley if you wish.
|
fresh carrot creme fraiche sour cream garlic granules fresh garlic cloves fresh basil dried basil salt
|
119,620 |
Red Potato Salad
|
In a very large pot boil the red potatoes in salted water until tender but still firm (about 15 minutes). Drain and set aside. When cool chop the potatoes. In a saucepan place the eggs in just enough cold water to cover them. Cook for 13 minutes (water should just come to a boil). Remove from heat and let eggs stand in the water for another 10 to 15 minutes. Remove from water and cool. Peel eggs and separate the yolks from the whites. Chop egg whites and set aside. Set the egg yolks aside. In a frying pan cook the bacon over medium heat until done. Drain on a paper towel. When cool crumble and set aside. In a large bowl mix the red potatoes egg whites parsley and green onion. In a blender mix the egg yolks mayonnaise vinegar salt and pepper. Pour over the potato mixture. Stir well until all ingredients are well blended. Chill before serving. Garnish with parsley.
|
green onions eggs vinegar bacon mayonnaise parsley
|
100,261 |
Vanilla Latte Ice Cream
|
Put Milk in a microwave safe bowl and microwave just until warm enough to dissolve the instant coffee crystals DO NOT SCALD OR BOIL. Add the coffee crystals and stir until dissolved. While stirring add in the creamer and mix well. Add the whipped topping and mix well don't worry about\"deflating\" the whipped topping. Put in your ice cream machine according to your manufacturer's instructions. Place in the freezer for 4-5 hrs minimum. After 2 hrs take it out and stir it up just so it doesn't freeze into a solid brick! Enjoy!
|
milk instant coffee
|
493,674 |
Mediterranean Shrimp
|
n 1 tsp olive oil saute 1 minced garlic clove and one small chopped onion until soft. Add 2 medium chopped tomatoes a splash of dry white wine a shake or oregano and a squeeze of fresh lemon. Cook until tomatoes are soft about 2 minutes. Add 8 medium shelled and cleaned shrimp. Turn heat to low and cook about 5 minutes until shrimp are pink. Remove from heat.
|
olive oil garlic clove onion tomatoes dry white wine oregano fresh lemon juice shrimp
|
251,208 |
Vegetable Fudge
|
Prepare a greased square slice pan or dish. Heat the butter and sugar very gently and stir until the sugar is dissolved. Add half a cup of finely shredded fruit or vegetable then add the condensed milk. Stir constantly and keep the heat low or your mixture will burn. After about 20 minutes your mixture will be bubbling throughout. If you want to add chocolate at this stage you can. Six squares of cooking chocolate should be about right. Once it's completely blended throughout pour into your dish and let it cool. Cut into squares and enjoy!
|
butter sugar
|
457,301 |
Matzo Kloese (Dumplings)
|
oak the matzos in boiling water and when softened drain and squeeze dry. Heat the fat in a skillet add the onions fry to a golden brown then add the soaked matzos. Stir until it leaves the skillet clean then add the seasonings. After it cools add the egg and the matzo meal. Let stand in the refrigerator overnight. Use ice water on the hands to roll and shape into golf ball sized balls and cook in boiling salted water until done about 30 minutes. Drain and place in pyrex dish and keep warm in low temp oven (with door open) until ready to serve. Cover with melted butter and chopped parsley. These dumplings are especially good when covered by sauce from the accompanying chicken.
|
chicken fat eggs onion parsley matzo meal seasoning salt white pepper ginger nutmeg
|
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.