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tiagomosantos
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284,316
Baked Tomatoes With Crusty Bread
Preheat oven to 425°F with rack in middle. Butter a 3-quart baking dish (about 13 by 9 by 2 inches). Drain tomatoes reserving 1 cup juice then chop. Heat 2 tablespoons butter in a 5- to 6-quart heavy pot over medium-high heat until foam subsides then cook onions with 1/2 teaspoon salt stirring occasionally until golden-brown about 10 minutes. Add garlic allspice cloves & red pepper flakes if using and cook stirring 1 minute. Stir in tomatoes with reserved juice thyme brown sugar and 1/2 teaspoon pepper and briskly simmer uncovered stirring occasionally until thickened about 20 minutes. Meanwhile melt remaining 1/2 stick butter and brush onto both sides of bread. Halve each slice. Transfer tomato mixture to baking dish and top with bread overlapping slightly. Bake until bubbling and bread is crisp and golden-brown about 20 minutes.
tomatoes with juice unsalted butter onions garlic cloves ground allspice ground cloves dried thyme crushed red pepper flakes light brown sugar
192,509
Easy 2-Ingredient Chocolate Fudge
Place both ingredients in a microwave safe 8\" x 8\" dish. Microwave on high for 2 to 3 minutes. Remove (with oven mitts please) and stir to combine. Place in the refrigerator for 2 hours to set. Fudge can be removed from refrigerator and stored at room temperature after it has set. Once at room temperature you can melon scoop it roll it in powdered cocoa and chopped nuts and serve as truffles.
weetened condensed milk
454,767
Corn Casserole
Preheat oven to 350 degrees F then grease a 13\"x9:\" baking dish. In a large bowl combine corn celery soup sour cream cheddar cheese onion celery bell pepper & lemon pepper then transfer that mixture to the prepared baking dish. Sprinkle with the cracker crumbs & drizzle with the melted butter then bake uncovered for 20 to 25 minutes or until bubbly.
white shoepeg corn sour cream mild cheddar cheese onion celery green bell pepper lemon pepper unsalted butter
483,597
Easy Pastry Shop Apple Tart
Preheat the oven to 400 degrees F. Make the crust: Cream the butter and sugar. Stir in the vanilla. Finally mix in the flour to make a smooth dough. Alternately put the butter sugar vanilla and flour in the food processor and pulse to crumbs. Pour them into your pan and press into place. Press into the bottom of an 8-inch springform pan giving it about a 1-inch rim. Bake 15 minute or until lightly golden. Remove the tart shell from the oven. While the crust bakes beat together the cream cheese sugar egg and vanilla for the cream filling until smooth. Make the topping by tossing the apple slices with the cinnamon sugar and nuts. Remove the tart shell from the oven. Spread over the cream mixture. Arrange the apple slices on top and then scatter over the nuts. Bake until the apples are tender and golden about 40 minutes.
butter sugar vanilla extract all-purpose flour cream cheese sugar egg vanilla extract apples cinnamon sugar walnuts
42,655
Fruit Stuffed French Toast
Pre-heat oven to 350 degrees F. Cut a pocket in each slice of bread by using a serrated knife to cut to about a half inch of the sides& bottom of each slice. Mix together the fruit spread& cheese& fill pockets with a tbsp of the fruit/cheese mixture each. Mix the eggs milk vanilla cinnamon& nutmeg together in a bowl or baking pan large enough to hold all the slices in a single layer. Soak the slices on one side for a few minutes repeat once with the other side. Heat a large fry pan on med/low heat and add 1 tsp each of the butter& oil. Cook the bread two at a time for approx. 5-7 minutes; turn the slices a number of times until both sides are evenly browned. Place on baking sheet in oven for 2-3 minutes to finish.\r\nDON'T OVERBAKE! Meanwhile repeat steps 5 6 & 7 with the remaining slices. Serve warm& top with pure maple syrup. These are also delicious plain.
mascarpone cheese ricotta cheese eggs milk pure vanilla extract cinnamon nutmeg butter
158,569
Creamy Dreamy Cabbage
In a pot of boiling salted water cook cabbage and onion until crisp-tender; drain and set aside. In the empty hot pot whisk together cream cream cheese cheddar cheese nutmeg salt pepper and celery seed. Stir over low heat until cheeses are melted; remove from heat. Add drained cabbage mixture back to the pot with the sauce. Toss to coat well. To serve right away: Place in a serving bowl and drizzle with the melted butter. To bake and brown the top: Place in a greased casserole dish drizzle with melted butter and bake at 375 for 20-30 minutes or until top is lightly browned.
green cabbage sweet onion cream cheese sharp cheddar cheese nutmeg salt pepper celery seed butter
144,435
Fantastic Cabbage and Apple Waldorf Salad
In a small bowl whisk togther mayonnaise yogurt mustard oil 1 teaspoon salt (or to taste) and vinegar until smooth. In a very large bowl mix together cabbage apple strips celery and walnuts. Pour the dressing over the cabbage mixture; toss to combine. Season with salt and pepper if desired. Cover and refrigerate for a minimum of 6 hours or overnight (toss a couple of times during chilling time to combine the cabbage with the dressing) . Just before serving sprinkle with the blue cheese and red onions on top then garnish with apple slices around the outside of the bowl. Sprinkle with more walnuts if desired. Delicious!
green cabbage granny smith apples celery ribs mayonnaise yogurt Dijon mustard sugar salt red wine vinegar walnuts blue cheese red onion granny smith apple
443,951
Ty's Microwave Peanut Brittle
Mix the first 4 ingredients in a microwave dish I use a deep Corning casserole about 9”X9”X5\". Microwave on high 2 minutes then stir. Microwave another 2 minutes and stir again. Microwave for 4 more minutes. Add 1 tsp butter and 1 tsp vanilla stir and microwave another 1.5 minutes. Remove from microwave should be boiling good by now and add 1 tsp baking soda stir and then spread on greased cookie sheet to cool. Don't worry if it doesn't reach the edges and corners of the cookie sheet -- just try to spread it out to about 1/8\" thickness. Break into serving pieces after the candy cools thoroughly.
raw peanuts pecan halves granulated sugar light corn syrup salt vanilla butter margarine baking soda
468,169
Pecan Carrot Bundt Cake
In a mixing bowl cream butter and sugars. Add eggs one at a time beating well after each. Beat in lemon and orange peels. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots raisins and pecans. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. For frosting in a mixing bowl beat the cream cheese confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans.
butter margarine sugar brown sugar eggs lemon peel all-purpose flour baking powder baking soda ground cinnamon salt lemon juice carrot raisins pecans cream cheese confectioners' sugar vanilla extract pecans
241,697
New Orleans Jumbles
Preheat oven to 350F and lightly grease a cookie sheet. Sift flour. Cream butter sugar salt and orange rind until fluffy. Add flour working it thoroughly into the dough. Sprinkle counter with sugar and roll small log-shaped pieces of dough; join ends to make rings 1 1/2\" across. Bake approximately 8-10 minutes or until golden.
butter sugar salt flour egg orange
129,509
Trader Vic's Scorpion
ix thoroughly and pour over cracked ice. Let stand 2 hours add more ice and pour into champagne glasses.
lemon juice light rum brandy
195,443
Smokey Brussels Sprouts Bake
Preheat oven to 425°F Lightly grease/spray a casserole dish and set aside. Cut each sprout in half. Bring a pot of salted water to a boil; add sprouts and cook until desired tenderness -- about 7-10 minutes. Drain. In a bowl whisk together eggs milk white pepper onion salt nutmeg worcestershire and crumbled bacon. Toss this mixture with the drained Brussels sprouts. Pour sprout mixture into prepared casserole dish. Sprinkle with the cheese. Cover with foil and bake at 425 for 15 minutes. Remove foil and cook an additional 10 minutes to lightly brown.
Brussels sprouts eggs milk white pepper nutmeg Worcestershire sauce smoked gouda cheese smoked cheddar cheese
237,820
Fresh Veggie French Bread Pizzas
Preheat oven to 400°F. Line baking sheet with foil and treat with nonstick cooking spray. Scoop out a little of the middle out of each roll half. Place halves on baking sheet. Spoon dressing over each half and spread evenly. Layer veggies (or mix together) over dressing. (If using diced tomato I like adding that first then the other veggies on top of the dressing--it's up to you). Sprinkle basil and garlic powder atop vegetables. Pop in the oven and bake for 10 minutes until cheese melts or is crispy -- ovens vary.
tomatoes fresh mushrooms zucchini red bell pepper cheese dried basil garlic powder
99,616
Crock Pot Cheesy Meatloaf
Crush the crackers with a rolling pin or blender. In a bowl mix together the crushed crackers shredded cheddar onion green pepper chili sauce milk eggs salt and pepper. Mix in ground beef and form into a 7-inch round loaf. Place in crock pot. Cover and cook on low for 8 hours or until done.
onion green peppers chili sauce milk eggs salt pepper lean ground beef
528,049
Pasta-Touille
Eggplant: Heat the oven to 425°F and line a rimmed baking sheet with parchment. Spread out the eggplant cubes and mist with spray oil. Roast for 25 minutes stirring halfway through. Remove and set aside. Reduce oven to 350°F. Sauce: Combine lentils and water in a large pot. Bring to the boil then turn down and simmer covered 15 minutes stirring occasionally. Stir in marinara diced tomatoes tomato paste garlic dried onion parsley basil fennel paprika salt and chicken. Simmer stirring occasionally for 10 minutes. Pasta and Assembly: Coat a large casserole dish or Dutch oven (love my Staub!) with cooking spray. Cook the pasta 3 minutes shy of al dente drain and transfer to the Dutch oven. Stir in the zucchini pepper slices eggplant half the mozzarella and chevre and all the sauce. Top with remaining cheese. Bake uncovered 30 minutes or until bubbly around edges and cheese is melted. Broil for 5 minutes until cheese is browned.
eggplants dried red lentils water no-salt-added diced tomatoes tomato paste garlic cloves dried parsley dried basil fennel seed paprika salt pasta zucchini fresh mozzarella cheese
102,426
Crock Pot Chicken Mediterranean
Mix all ingredients EXCEPT chickpeas and parsley in 3 quart or larger crock pot. Cover and cook on high 4 to 5 hours or on low 7 to 9 hours until chicken and vegetables are tender. Stir in chickpeas and parsley serve.
boneless skinless chicken thighs red bell pepper salsa diced tomatoes raisins cumin garlic salt ground cinnamon chickpeas fresh parsley
237,045
Baked Apples (With Chopped Hazelnuts)
Preheat oven to 180°C ( 350°F ). Core the apples using an apple corer. If you dont have a corer use a sharp knife leaving a wider opening at the top than at the bottom. There is no need to remove the apple skins. In a mixing bowl combine the sugar butter hazelnuts raisins cinnamon and zest. Stuff the apples firmly with the fruit mixture. Pack the apples as much as possible and then pile any leftover mix into mounds on top of the apples. Place the apples into a baking dish casserole or cake tin. Use a dish that fits them as snugly as possible-this will stop them from falling over. I usually use a pyrex pie/tart baking dish. Spoon 1 teaspoon of honey/syrup over each apple. I usually just guess the amount for each apple and use a pouring top bottle of honey. Pour the water into the bottom of the dish. Bake for 30-40 minutes or until the apples are soft. Serve drizzled with any syrup remaining in the bottom of the dish. Serve with cream ice-cream or custard if desired.
granny smith apples brown sugar butter hazelnuts raisins orange zest lemon zest ground cinnamon pure maple syrup water
352,672
Sage Pork Chops With Apple Slaw
Combine 1 tablespoon sage garlic 1/2 teaspoon salt and pepper in a small bowl. Rub all over pork chops and let them \"marinate\" at room temperature about 10 minutes. Heat 2 teaspoons of the oil in a large skillet over medium high heat. Add pork chops and brown well on both sides 1 to 2 minutes per side. Remove to a plate. Wipe out the skillet and heat 2 teaspoons oil over medium heat. Add onion apple and sage. Saute stirring occasionally until onion is softened and golden brown about 4 to 5 minutes. Add cabbage carrots vinegar and salt saute about 5 minutes. Add the broth and return pork chops to the pan spooning some of the slaw over the chops. Cover and cook another 5 to 7 minutes. Serve.
fresh sage dried sage garlic clove salt fresh ground black pepper olive oil onion granny smith apple fresh sage dried sage green cabbage carrots cider vinegar salt chicken broth
459,655
Ryza Sweet Quinoa Porridge
Rinse quinoa in a fine mesh strainer. Bring water rice milk and salt to a boil. Stir in drained quinoa bring to a boil then turn the heat to low and let simmer in a covered pot for 12–14 minutes or until quinoa is cooked with some firmness still remaining. Turn heat off. Add ground flax seeds cinnamon and maple syrup and let stand covered for another 5 minutes – the porridge should be moist but not too wet add more rice milk if it is too dry. Serve warm topped with hemp hearts and fresh fruit.
water quinoa maple syrup ground flax seeds salt cinnamon
145,282
Rosemary Olive Focaccia
In a large bowl combine flour yeast sugar 1/2 teaspoon rosemary salt and pepper. Stir in hot water and 2 tablespoons olive oil; turn out onto lightly floured surface; knead 3 minutes. Add olives and remaining rosemary; knead for 1 minute. Place in a greased bowl turning to grease top; cover and let rise until doubled about 45 minutes. Punch down; divide dough in half cover and let rise 5 minutes. Sprinkle cornmeal on greased baking sheets. Roll each piece of dough into a 10-inch circle; place on baking sheets; cover and let rise until doubled about 30 minutes. Press the handle of a wooden spoon into top of loaves 1/4-inch-deep indentations. Brush loaves with remaining olive oil sprinkle with Parmesan cheese pepper and rosemary. Bake at 375°F for 25 to 30 minutes or until golden brown serve warm.
flour active dry yeast sugar dried rosemary salt black pepper hot water olive oil sliced ripe olives yellow cornmeal parmesan cheese fresh coarse ground black pepper dried rosemary
392,746
Soft Polenta With Roasted Herbs
In a large saucepan heat olive oil over high heat until very hot. Add the garlic and shallots and saute until they begin to give off their aroma 2-3 minutes. Add the stock and heat just to a boil. Gradually whisk in the polenta to avoid lumps from forming. Cook until the polenta is thick 3-4 minutes. Add the cheese and cream and mix well. Season with salt and pepper and remove from the heat. Set aside. In a small saute pan over high heat cook the butter until golden brown 2-3 minutes. Add the herbs and immediately remove the pan from the heat. Stir the pan roasted herbs into the polenta and serve right away. Enjoy!
olive oil garlic cloves shallots polenta heavy cream unsalted butter fresh herb
479,343
Ken's Brats in Beer Boiled Onions
Cover and bring to a boil then simmer for 15 minutes. Remove brats increase heat and allow onions to caramelize in the beer. Toss brats onto pre-heated grill and spray/mist with water to help crisp the skin. Remove when nice grill marks have formed. Serve on stadium buns (browned if you'd like) topped with the beer boiled onions mustard or your favorite condiment.
onions beer
286,760
Black and White Cake Cookies
Preheat oven to 375°F Line a baking sheet with parchment paper. Set applesauce in a fine sieve to drain while you prepare the other ingredients. In a medium bowl whisk together flour baking powder and salt. In a large bowl cream together butter and sugar until smooth 1-2 minutes. Beat in applesauce vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth. Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice round circles. Bake for 10 minutes until set but not browned. Allow to cool for a few minutes on the baking sheet then remove to a wire rack to cool completely.
all-purpose flour baking powder salt applesauce granulated sugar butter vanilla extract confectioners' sugar 2% low-fat milk
215,100
Citrus Cheesecake-Low-Fat
Preheat oven to 300 degrees. Coat a 9\" springform pan with cooking spray. In a medium bowl mix crumbs brown sugar and butter. Then press into the bottom and 2\" up the of the pan. Set aside. In a large bowl or food processor combine sugar and flour. Add vanilla cream cheese and eggs. Beat until smooth. Add milk sour cream citrus juices and peels. Beat until smooth. In a separate bowl beat egg whites at high speed until soft peaks form. Add sugar 1 Tbls. at a time and beat until stiff peaks form. Gently fold by hand into cream cheese mixture. Pour into prepared crust and bake at 300 degrees for 1 hour or until set. Cool completely and cover and chill 4 hours or overnight.
graham cracker crumbs brown sugar butter margarine sugar Splenda granular wheat flour vanilla extract fat free cream cheese eggs 1% low-fat milk nonfat sour cream fresh lemon juice fresh lime juice lemon peel lime peel sugar Splenda granular
175,370
Trinity River Mud Cake With Flood Tide Icing
For cake:. Mix eggs and sugar in mixer at high speed for 5 minutes. Combine everything else except for marshmallow creme and mix well. Combine the two mixtures together. Bake in greased and floured 13x9x2\" pan at 350 for 30 minutes. Remove from oven and spread marshmallow creme on top of cake while hot. Let stand for only a few minutes and ice cake by combining all icing ingredients mixed well with mixer. Spread icing very carefully over marshmallow creme.
flour sugar eggs coconut butter margarine vanilla marshmallow creme butter margarine powdered sugar milk cocoa powder vanilla
191,910
New Potato Salad
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil then lowewr the heat and simmer for 10-15 minutes until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander then place the colander with the potatoes over the empty pot and cover with a clean dry kitchen towel. Allow the potatoes to steam for 15-20 minutes. Meanwhile in a small bowl whisk together the mayonnaise the buttermilk(or milk or white wine) Dijon mustard whole-grain mustard dill 1 teaspoon salt and 1 teaspoon pepper. Set aside. When the potatoes are cool enough to handle cut them in quarters or halves depending on their size. Place the cut potatoes in a large serving bowl. While the potatoes are still warm pour enough dressing over them to moisten. (As the salad sits you may need to add more dressing). Add the celery and red onion 2 teaspoons salt and 1 teaspoon pepper. Toss well cover refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
small red potatoes kosher salt mayonnaise milk white wine Dijon mustard fresh dill fresh ground black pepper celery red onion
422,531
Crockpot Fix-And-Forget White Chili
In a large skillet cook chicken in hot oil over medium heat until brown. Drain off fat. Set chicken aside. Place drained beans in a 3-1/2 to 4-quart crockpot; mash slightly with a potato masher. Add chicken to cooker. Stir in broth undrained chile peppers onion cumin seeds cayenne pepper salt and garlic. Cover and cook on LO heat for 7 to 8 hours or on HI heat for 3-1/2 to 4 hours. If desired top individual servings with sour cream and/or avocado slices.
boneless skinless chicken breasts chicken thighs great northern beans navy beans chicken broth green chili peppers onion cumin seeds cayenne pepper salt garlic cloves sour cream avocado
67,940
Ocean Perch Fritters
Sift together flour salt white pepper paprika and baking powder. Mix egg yolk with milk and add to dry ingredients; beat well. Add melted margarine. Fold in stiffly beaten egg white and fish flakes. Drop by tablespoonfuls into hot deep fat (370 degrees to 375 degrees Fahrenheit on a frying thermometer). Fry until golden brown on both sides. Drain on absorbent paper. Serve at once with horseradish and ketchup or chili sauce. Mskes 4 servings. Note: These fritters can also be made with mullet pike fluke halibut salmon or flounder.
all-purpose flour salt white pepper paprika baking powder egg milk margarine
512,112
Cheesy Bake Ravilolis
Steam the raviolis if frozen or just a quick blanching. Add garlic italian seasoning olive oil stewed tomoatoes and spinach put in blender. Put raviolis in pan pour sauce on top and add cheese. Place in oven on 350 and bake for 30 minutes or until cheese is to your liking.
spinach garlic cloves stewed tomatoes olive oil
198,376
Apricot Chocolate Dessert
Grease the bottom of an 8x8 pan. Mix the crumbs and margarine and press half into the bottom of the pan. Beat until fluffy the margarine icing sugar. and egg. Drop this by teaspoonful carefully over the crumbs. Cover with 2 jars of baby apricots. Whip 1 package of dream whip and spread over the top. Sprinkle with the rest of the crumbs.
margarine margarine icing sugar egg
534,491
Creamy Shrimp Chowder
Steam cauliflower drain and puree. In a med saucepan use 3 sprays of a cooking spray to saute onions garlic and ham until onions are soft about 2 minutes. Stir in clam juice and evaporated milk. Cook over medium heat stirring constantly until almost boiling. Reduce heat and simmer 10 min should be slightly thickened. Add cauliflower puree and simmer another 5 min. Stir in shrimp pieces and cook another 30 sec - 1 min until all shrimp pieces are pink. Salt & pepper to taste.
cauliflower onion garlic ham evaporated milk raw shrimp
269,782
Dill and Cucumber Dressing
Cut cucumber into 1-inch chunks leaving skin on. Trim tops of dill from stems and discard the stems. Place garlic into the bowl of a food processor add the cucumbers and dill tops and process until finely chopped. Add salt and yogurt and process for 30 seconds. Chill until ready to serve.
cucumber dill garlic clove salt plain yogurt
133,888
Linguine With Clams, Pancetta, Chili and White Wine
Cook pasta as directed. Drain. Meanwhile in a hot deep skillet heat olive oil. Add pancetta. Fry until golden. Add shallots garlic and crushed red pepper flakes to skillet. Stir well. Sautee until veggies are tender about 3 minutes. Add clames and white wine. Bring to boil. Cook until clams open. Discard any that have not opened. Remove from heat and add linguine parsley salt and pepper. Toss until all is combined well. Serve.
linguine olive oil pancetta shallots garlic cloves crushed red pepper flakes clams white wine parsley salt pepper
320,794
Hot Buttered Bourbon and Cider
Bring the first 5 ingredients to a simmer in a medium saucepan. Remove from heat; cover and let steep for about 5 minutes. Add 2 T. chilled butter to saucepan; bring to a simmer. Remove from heat. Stir in bourbon and lemon juice. Strain into a large measuring cup. Divide hot cider among 4 mugs. Cut 1 T. butter into 4 pieces. Add 1 piece to each mug. Sprinkle nutmeg over.
apple cider water light brown sugar whole cloves cinnamon stick unsalted butter Bourbon fresh lemon juice ground nutmeg
125,927
Salsa Chicken Fiesta
Heat oven to 400ºF. Spray 8-inch or 9-inch square pan with cooking spray. Stir together Bisquick mix water and egg in small bowl; spread in pan. Sprinkle with 1 1/4 cups of the cheese. Cook chicken in oil in 10-inch skillet over medium-high heat stirring frequently until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.
Bisquick baking mix water egg cheddar cheese boneless skinless chicken breast halves thick & chunky salsa
494,808
Suan Rong Jiang Dou (Garlic-Fried Green Beans)
Wash beans cut into 3-cm segments boil until crisp-tender and drain. Over highest heat heat empty wok add oil and swirl to heat. Add part of the garlic and stir a moment until fragrant but not burned. Add green beans and stir-fry. Add sugar soy sauce vinegar salt and MSG tossing after each addition. Add remaining garlic toss. Transfer to serving platter and serve as part of a Chinese meal: rice soup and a balanced variety of dishes--one per person.
green beans garlic sugar soy sauce black vinegar salt msg
243,273
Nutty Barley Brew
Rinse pearl barley and cover with cold water in a medium pot. Bring to a boil and drain. Pour 4 cups of fresh water into the pot with the barley along with the cinnamon sticks and nutmeg. In a blender puree 1 cup water pecans carrots and lemon zest. Add puree to pot. Bring to a boil and then simmer over very low heat for 45 minutes. Strain through a fine mesh sieve and or cheesecloth. Press out all of the liquid. You may need to strain it twice. Stir in Splenda and extract to taste. Enjoy hot or cold. Top with ground cinnamon or nutmeg.
pearl barley cold water water water pecans lemon zest cinnamon sticks nutmeg vanilla extract ground cinnamon nutmeg
158,749
Cabbage & Beet Slaw
Preheat oven to 375 degrees. Wrap beets in foil. Bake until tender when pierced with knife about 1 1/2 hours. Cool. Peel beets. Cut into 2- by 1/4- by 1/4-inch strips. Place in medium bowl. Place cabbage in large bowl. Combine cider vinegar Dijon mustard grated orange peel and honey in small bowl. Gradually beat in oil. Add caraway seeds. Pour enough dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper. Arrange cabbage around edge of platter. Mound beets in center. Garnish with basil and serve.
beets cabbage cider vinegar Dijon mustard orange zest honey olive oil caraway seed salt fresh ground black pepper fresh basil
41,003
Chinese Chicken Lettuce Wraps or "Chinese Tacos"
Preparation: Mince chicken breast meat. Chop bamboo shoots water chestnuts and black mushrooms into small pieces then boil in hot water for one minute. Wash lettuce thoroughly tear into round leaves and set on small plates. (The piece of lettuce should look like a bowl.) Mince peanuts. Cooking: Deep fry the rice noodles and set in the center of lettuce. Heat one tsp.vegetable oil in a pan stir-fry minced garlic first. Add the chicken meat and cook over medium heat until almost dry. Next add bamboo shoots water chestnuts and black mushrooms stir-fry with soy sauce and sugar for one minute before adding a dash of white pepper and sesame oil. Remove from the stove and pour mixture over the fried rice noodles. Sprinkle the minced peanuts over chicken dish (or substitution of pine nuts) Scoop two spoonfuls of the chicken mixture into one lettuce cup. Drizzle with hoisin sauce. Eat and enjoy!
chicken breasts bamboo shoots water chestnuts lettuce peanuts garlic soy sauce sugar white pepper hoisin sauce
29,854
Curried Chicken with Apricots
place apricots& craisins in small bowl and pour the OJ over them--let sit 15 min or longer. put butter and next 6 ingredients in a small dish and mix to a paste. in a greased 2-quart shallow baking dish arrange chicken in a single layer. Spread curry paste evenly over chicken. Add the fruits and OJ they were soaked in. sprinkle the broken bay leaf making sure it gets submerged. Pour milk over it all. Cover and bake@ 350 45 minutes. UNCOVER and bake 25 minutes more.
boneless skinless chicken breasts raisins craisins butter onions garlic curry powder cinnamon chili powder dried ginger bay leaf skim milk
447,069
Maple-Buttermilk Cake With Caramelized Apples
In a small saucepan boil maple syrup till thickened and dark about 40 to 45 minutes. Remove from heat and whisk in 2 tablespoons butter. Grease and flour a 10-inch cake pan. Pour maple syrup into pan. Arrange apples in concentric circles in bottom of pan making a second layer if needed. Stir together flour baking powder baking soda salt in a small bowl. In a separate bowl whisk together eggs yolks buttermilk vanilla. Using paddle attachment of a stand mixer cream butter with sugar for about six or seven minutes on medium speed until light pale and fluffy. Scrape sides of bowl and paddle. Add about one third of dry mixture to butter/sugar and mix on low speed for about 30 seconds until dry mixture is almost all incorporated. Add about one half of egg/buttermilk mixture and mix again on low speed until almost thoroughly incorporated. Stop mixer and scrape sides and paddle. Add another third of dry mix on low speed and mix until almost entirely incorporated. Add rest of liquid mixture and mix until almost entirely incorporated. Remove mixing bowl from mixer and fold the remaining dry mixture by hand. Dollop batter on top of apples and maple syrup and spread evenly in pan. Place in preheated 350 degree oven for 40 to 50 minutes or until the middle of the cake springs back when you poke it with your finger. Remove from oven and let cool for about an hour. Invert carefully onto a serving plate while still warm so that the apples release from the pan. Rearrange any misplaced apples and serve with creme fraiche.
maple syrup unsalted butter granny smith apples all-purpose flour baking powder baking soda salt eggs buttermilk vanilla butter sugar
485,810
Zucchini Nut Bread - Martha Stewart
Preheat over to 350 degrees. Coat two 4 1/2 by 8 1/2 loaf pans with nonstick spray line with partchment paper and spray paper. Combine zucchini sugars oil and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake unitl a tester inserted in the middle of each loaf comes out clean about 1 hour. Cool 10 minutes on wire rack. Invert and remove parchment paper. Cool completely before sliceing.
zucchini granulated sugar dark brown sugar eggs all-purpose flour kosher salt baking powder baking soda cinnamon walnuts
363,429
Tortma Stew - My Little Twist on a Traditional Arabic Meal
Peel and cut eggplant into 1 1/2 inch cubes. Sprinkle with salt in a colander. Shake to mix. Wait 10 minutes to 1/2 hour. Blot eggplant with paper towels. Fry in oil until soft and golden brown. Set aside. Brown ground beef in a large pot. Add onion and cook until onion is soft. Add spices and saute a few minutes. Add fried eggplant tomatoes tomato paste and water. Simmer for 1/2 hour to an hour. Add more water if necessary.
eggplants ground beef onion salt pepper allspice cinnamon chopped tomatoes tomato paste water
91,522
Windex Cocktail
ix both ingredients together and serve straight up in a shot glass.
vodka blue curacao
332,286
Classic Rub
Simply stir everything together and store in an airtight container. Enjoy!
Splenda sugar substitute seasoning salt garlic powder onion powder paprika chili powder pepper lemon pepper ground sage mustard thyme cayenne
48,351
Lemon Pineapple Pudding Cake
In a four quart serving bowl drop one 8 inch layer cake. Pour half of the pudding over cake then spread half of the pineapple over pudding then spread half of the cool whip over pudding. Repeat layers and refrigerate. You may want to garnish with lemon slices to add that pretty touch.
eggs water French vanilla pudding mix Cool Whip crushed pineapple
414,304
T Vegetable Soup
Combine all the ingredients in a large soup pot. Boil for 10 minutes on high. Cover with water and simmer 1 hour. Serve with a sprinkling of fresh chives or parsley.
onion beef broth celery cabbage frozen green beans carrots green pepper water pepper
519,082
Joy of Cooking Bourbon Balls
Sift together cocoa and 1 cup powdered sugar. Combine and stir in bourbon and corn syrup. Add and mix thoroughly vanilla wafers and pecans. Roll mixture into small balls. Dredge in remaining 1/2 cup powdered sugar.
powdered sugar Bourbon light corn syrup pecans
46,128
Feta and Olives in a Jar
Dry the cheese with paper kitchen towel cut into 1-inch cubes. Add to a jar alternating with the other ingredients. Fill the jar with the olive oil seal and leave for one week in a cool dark place so the flavors have time to develop. After opening keep the feta in the fridge.
feta cheese fresh rosemary black olives black peppercorns
154,709
Experimental Low-Cal, Low-Fat Cheesecake Cupcakes
Crush all bran in food processor add. Brown sugar and butter. Let it form a loose dough. Put 1 teaspoon in each muffin cup and press in the bottom. Put in oven at 325°F for 10 minutes to lightly brown. In mixer put cream cheese one egg cup white sugar; mix till smooth adding egg whites one at a time. When blended add lemon juice until incorporated. Spoon 2 tbsp of mixture into each muffin cup on top of cooled crust and bake at 300 for 30 minutes or until top lightly browns and a toothpick comes out clean.
brown sugar substitute light butter fat free cream cheese fresh strawberries egg sugar substitute lemon juice
220,057
' Moist' Chocolate Cake
Combine flour sugar salt and cocoa. Dissolve the 2 teaspoons baking soda in the vinegar and add to the dry ingredients. Add the remaining ingredients. Pour into a 13x9-inch pan. Bake 30-40 minutes at 350 degrees. Frost with a buttercream icing.
flour sugar salt baking soda white vinegar vanilla coffee
53,431
Best Dog Gone Pancakes Ever
Mix oil egg and milk. Sift in dry ingredients. Add 2 Tbsp oil. Fry on hot griddle.
milk egg all-purpose flour salt sugar baking powder milk
303,690
Salpicon
Cook meat and set to cool. Then shredd. Dice veggies. Emulsify oil and vinegar. Mix in all ingredients. Enjoy.
lettuce tomatoes onions olive oil white vinegar salt pepper oregano
415,914
Pioneer Wedding Stack Cake
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile lightly grease bottoms of three 8x1-1/2-inch round baking pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans; set aside. In a large bowl combine flour baking powder baking soda salt and ginger; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar; beat until well combined. Add eggs 1 at a time beating well after each addition. Add molasses and vanilla; beat until well combined (mixture will appear curdled). Alternately add the flour mixture and buttermilk to butter mixture beating on low speed after each addition just until combined. Pour 1 cup plus 2 tablespoons of the batter into each prepared pan. Refrigerate the remaining batter. Bake in a 375 degree F oven about 15 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and completely cool on wire racks. Wash pans; line bottoms with waxed paper grease and lightly flour. Repeat with the remaining batter. In a medium bowl combine applesauce apple butter and if you like apple pie spice. To assemble select the cake layer that's most attractive; set aside for the top layer. On a serving plate place 1 of the remaining cake layers; spread about 3/4 cup of the applesauce mixture to within 1/2 inch of the edge. Repeat with remaining cake layers and applesauce mixture. Place reserved cake layer on top. Cover and chill in the refrigerator for at least 6 or up to 24 hours before serving. (Chilling the assembled cake makes it easier to slice and allows applesauce mixture to moisten the cake.). To serve remove from refrigerator. Let stand for 1 hour. Just before serving spread the whipped cream on top; sprinkle with nuts. If you like garnish cake platter with rose petals or edible flowers. Makes 24 servings.
butter eggs all-purpose flour baking powder baking soda salt ground ginger sugar molasses vanilla buttermilk chunky applesauce apple butter apple pie spice
288,372
Elbows With Sausage and Mushrooms, Carbonara Style
Brown sausage in a skillet about 8 minutes; transfer to colander or sieve to drain off fat; set aside. Add oil to skillet; heat over medium heat; stir/saute onion red pepper and mushrooms stirring often until vegetables are tender and lightly browned. Add in garlic; saute 1 minute. Add in the sausage; season with salt and pepper; keep warm on low heat. Beat the eggs and cheese in a large serving bowl; set aside. Cook the elbows in a large pot of boiling salted water until al dente about 12 minutes; drain. Immediately add hot elbows sausage mixture and parsley to beaten eggs; stir slowly until blended and creamy (the heat from the pasta will cook the eggs enough). Serve with extra cheese to sprinkle on each serving.
olive oil onion red bell peppers green bell pepper mushrooms garlic cloves salt fresh coarse ground black pepper eggs romano cheese elbow macaroni Italian parsley
408,438
Slow Cooker Sausage and Peppers
Place all ingredients in a slow cooker toss to coat everything. Cook 8 hours on low OR 4 hours on high. Serve or cooked pasta or spoon into rolls or long buns. Enjoy!
sausage bell peppers yellow onion stewed tomatoes tomato paste oregano parsley
153,554
Grandma Pindur's Baked Beans
Pre-heat oven to 325 degrees. Pre-cook bacon in large frying pan until fat is rendered and lightly brown about 5 minutes. Mix all ingredients in a baking or cassrole dish. Cover with lid or tin foil. Bake at 325 degrees for 2 hours.
great northern beans brown sugar mustard onion bacon molasses ketchup salt pepper
504,853
Sangria Criolla (Caribbean Sangria)
In a large glass pitcher combine the wine rum pineapple juice lemon juice and sugar. Stir. Add the sliced lemons and limes. Add the mango. Place the pitcher in the refrigerator and chill. Tip: Save some of the lemon or lime peel for garnish.
rose wine rum lemon juice lemon lime mango sugar
435,521
Brownie-Cake-Krisp Medley
1. Preheat oven to 300* F. 2. Scoop out chocolate fruit dip into large bowl. 3. Add flour stirring constantly. 4. Stir in rice crisp cereal. 5. Add in baking powder and baking soda. 6. Melt butter and stir in. 7. Line a 5.5x8.5x2 inch baking dish with parchment paper (or use non-stick spray instead if you prefer). 8. Pour in batter and spread evenly in baking dish. 9. Put into oven for 45-50 minutes or until a toothpick inserted into the middle comes out clean. 10. When finished cool completely at room temperature and cut.
chocolate flour baking powder baking soda butter
492,192
Almond Nut Piecrust
Preheat oven to 400. In food processor finely chopped almonds. Add butter and pulse to blend. Stir in sugar. Using your fingers press mixture against the bottom and sides of a 9 inch glass pie plate. Bake for 8 minutes or until lightly browned.
butter sugar
97,250
Jogging in a Jug
Mix all in a large glass container. Keep chilled.
water apple cider vinegar honey
158,003
Braised Rice With Saffron
Bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat. In a heavy 3qt flamproof casserole melt 4 tbls butter over moderate heat. Cook the onions in the butter stirring frequently for 7-8 minutes. Do not let them brown. Stir in the optional marrow then add the rice and cook stirring for 1-2 minutes or until the grains glisten with the butter and are somewhat opaque. Pour in the wine and boil it until it is almost completely absorbed. Add 2 cups of the simmering stock to the rice and cook uncovered stirring occasionally until almost all of the liquid is absored. Add 2 more cups of stock and cook stirring occasionally. Meanwhile stir the saffron into 2 cups of stock and let it steep for a few minutes. Pour it over the rice. Cook until the stock is completely absorbed. By now the rice should be tender. If it is still firm add the remaining stock- 1/2 cup at a time - and continue cooking and stirring until the rice is soft. Stir in 4 tabl of soft butter and the grated cheese with a fork taking care not to mash the rice. Serve at once while the rice is creamy and piping hot.
butter onion dry white wine saffron butter parmesan cheese
478,356
German Goulash
ut up sausage into large bite size pieces put it in a large dutch oven or in the crockpot. Add potatoes and cans of beans (with juice.) Add cayenne pepper and seasoned salt to taste. I add about 1 teaspoon of cayenne because we like it a little spicier. Then just cook until potatoes are done. When I put it in the crockpot I do low for about 8 hours or high for about 3. On the stove it can be made in less than 30minutes.
smoked kielbasa potatoes cayenne pepper seasoning salt
204,397
Watermelon Martini
Remove rind and white part of the watermelon and discard. Cut pulp into 1 1/2 inch chunks (about 4 1/2 cups) place in a large bowl. Add superfine sugar and the bottled lime juice; toss to combine. Refrigerate 30 minutes to 1 hour. Transfer mixture to blender along with vodka; blend until pureed. Serve immediately or refrigerate until serving. Garnish with thin slices of watermelon.
watermelon sweetened lime juice vodka
240,081
Napkin/Serviette Folded for Bottle Service
Lay out your square serviette in a single layer before you. Fold it in half horizontally keeping the folded edge closest to you. Take the top two corners and fold them towards you coming only 1/3 of the way down the serviette gently crease the new top edge. Take the bottom two corners and fold half way up but so that the upper edge doesn't quite reach the top edge that you just folded.(this makes for a cleaner and neater looking edge) you will now have a very long and thin rectangle shape. Keeping the side that has the join to the inside put 1/3 of the serviette around the neck of the wine bottle and bring the longer tail end of the serviette over the other end and tuck it carefully undernieth. tighten carefully around the neck of the bottle.
aracter(0
503,757
Fluffy Artoulakia With Chocolate Chips (Greek Breakfast Recipe)
Make kanelozoumo by bringing 1 cup of water and a dash of cinnamon to a boil. Allow to cool until it is warm but not hot. Place kanelozoumo 1/2 cup flour tsp or sugar and yeast in a bowl and mix well. Allow yeast to proof for 5-10 minutes until frothy. Add brown sugar mahlepi masticha vanilla bacon grease and mix well. Add the flour slowly and knead until you have a soft pliable dough. Cover dough and allow to rise in a warm place until doubled in size - about an hour. Punch dough down and lightly knead. Divide into 12 pieces. Roll one piece of dough out into about a 3\" x 12\" rectangle. lightly sprinkle with chocolate chips and roll the bottom up to form a long tube of dough filled with chocolate chips. Roll the tube into a spiral so it looks like a snail. Place on a parchment lined baking sheet and repeat with remaining dough pieces. Cover and allow artoulakia to rise until doubled in size about 45 minutes. Bake in a preheated 350*F oven for 15-20 minutes until golden.
water cinnamon dry yeast sugar flour brown sugar vanilla bacon grease
487,114
Mini Pound Cake (Serves 2-3)
She states to use one petite loaf pan (2-cup capacity about 5 X 3 X 2 inches) and that is what I used but feel you could also make 3 or 4 cupcakes in a pan. Preheat the over to 350 degrees. Grease and lightly flour the loaf pan tapping out the excess flour; then set it aside. Put the flour baking soda and salt in a bowl (or plastic bag that you can close and shake the ingredients to mix) and mix them well. In a separate bowl cream butter and sugar together with an electric mixer (or use a Kitchen Aid type of mixer) add egg yolk and vanilla and 1/2 of the buttermilk and the flour mixture. Beat about 45 seconds on medium until the batter is lightened and has slightly increase in volume. Add in remaining buttermilk and beat on medium until well blended 20 seconds. Spoon the batter into the prepared pan. Bake the cake until a toothpick inserted in the center comes out clean about 30 minutes. (Mine was done at 25 mins in my convection oven). Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. Then remove the cake from the pan. Serve the cake warm or let it cool upright on the rack.
flour baking soda salt butter sugar vanilla extract buttermilk
389,685
Asian-Style Pork Roast
Preheat oven to 450°F Rub pork roast liberally with salt and five-spice powder. Place in roasting pan place pan in oven and roast undisturbed 15 minutes. Meanwhile stir together marinade ingredients until well combined. Pour 1/2 c of marinade over the roast. Lower heat to 325°F Baste meat with 1/4 c of marinade every 15 minutes; if there is enough liquid in the bottom of the pan use that instead. Roast 75-105 minutes until the internal temperature is 145-150°F Remove from oven tent with foil and let rest 10-15 minutes before carving. If there is any marinade left over it can be drizzled over the meat as is or reduced in a small saucepan to make a glaze then drizzled over the meat.
boneless pork loin roast kosher salt Chinese five spice powder ginger garlic rice vinegar sake hot water pomegranate molasses dark soy sauce
275,854
Lasagna Cheese Soup
In large 5 quart saucepan brown ground beef and onion. Drain. Stir in chicken broth diced tomatoes tomato sauce italian seasoning worcestershire sauce garlic powder brown sugar salt and black pepper. Bring to a boil and turn back to simmer on low heat for 30 minutes. Add broken lasagna noodles and simmer until noodles are tender for approximately 20 minutes. Stir in parmesan cheese. Ladle soup into bowls and top with croutons. Sprinkle with mozarella cheese and serve immediately.
ground beef onion chicken broth diced tomatoes tomato sauce Worcestershire sauce garlic powder brown sugar salt black pepper parmesan cheese seasoned croutons mozzarella cheese
45,650
Guacamole Tortilla Snacks
In a electric skillet or deep fryer heat 1 inch of oil to 375 degrees. Fry the tortilla wedges a few at a time until golden brown. Drain on paper towels. For guacamole combine avocados mayonnaise onion tomato and jalapenos in a bowl. Place tortillas on ungreased baking sheets. Top each with a Tbsp of guacamole. Sprinkle with cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Serve immediately.
corn tortilla avocados mayonnaise onion tomatoes monterey jack cheese cheddar cheese
31,950
Sweet and Sour Skillet Chicken
Place onion slices in electric skillet in a single layer. Arrange chicken pieces on top of onion slices. Sprinkle with salt and black pepper. Mix remaining ingredients and pour over chicken. Set control at medium. Cook covered for 10 minutes. Reduce heat to low simmer setting and cook covered at least 2 hours. Turn chicken pieces periodically and baste with sauce. Add a little amount of water at a time if sauce becomes too thick.
onions skinless chicken piece salt black pepper chili sauce prepared mustard vinegar maple syrup water
466,055
Savory Stuffing Casserole
Open and drain corn and asparagus. Empty stuffing mix into large bowl. Add chicken broth cream of chicken soup corn asparagus 1/2 cup cheddar cheese and Worcestershire mix well. Pour mixture into 9 x 9 inch baking dish. Sprinkle remaining 1/2 cup cheddar cheese on top. Bake uncovered for 30 minutes or until brown and bubbly.
whole kernel corn asparagus spears chicken broth Worcestershire sauce
262,897
Mark Bittman's Autumn Millet Bake
Preheat the oven to 375F and grease a 9x13-inch baking dish with olive oil. Put 2 tablespoons of oil in a small skillet over medium-high heat. When hot add the millet and cook stirring frequently until fragrant and golden about 2-3 minutes. Do not overcook. Spread in the bottom of the prepared baking dish. Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Mix together the stock and cream then carefully pour the warmed stock over all. Cover with foil and bake without disturbing for 45 minutes. Carefully uncover and turn the oven to 400°F Adjust the seasoning if necessary. If it looks too dry add more water or stock until moist. Sprinkle the pumpkin seeds on top and return the dish to the oven. Bake until the mixture bubbles and the top is browned and the millet is cooked through another 10 minutes or so. Serve.
extra virgin olive oil fresh cranberries sage leaves dried sage maple syrup honey hazelnuts
152,810
Sausage Sandwiches With Peppers, Onion and Olives
In a large skillet heat 2 tablespoons olive oil over med high heat. Add onions and sauted for five minutes or until onions are soft. Stir in peppers and saute another 5 minutes or until pepper are lightly browned. Sprinkle with sugar and paprika and saute another minute. Transfer mixture to a plate but leave drippings in pan. Add remaining oil (1 tablespoon) to skillet and then add sausage and heat until browned and heated (5 minutes). Transfer sausage to plate with onions and peppers. Add wine to skillet and heat until reduced by half (3-5 minutes). Return sausage/pepper/onion mixture to sillet and stir in olives. Cook for 2-5 minutes or until heated through. Place baguette quarters on each of 4 plates and fill with sausage mixture spooning juices over each. Serve and enjoy!
olive oil onions bell peppers sugar paprika kielbasa red wine kalamata olive baguette
378,231
Mocha Locomotion Smoothie
dd all ingredients to blender or magic bullet and blend. Start Sippin' :).
skim milk instant coffee chocolate pudding mix vanilla extract
163,994
Easy Peach Crisp
NOTE: If you only have plain instant oat packets just add the cinnamon and nutmeg to your taste. Preheat the oven to 425*. Lightly butter an 8x8 baking dish. Place the peaches in the dish. Mix together the oats flour nuts and butter until crumbly. Sprinkle over the peaches. Bake for 15 minutes or until golden brown. Let cool slightly and serve with ice cream.
butter flour walnuts pecans
297,169
Moose Nuggets
Briefly grind the oatmeal in a blender until the volume is reduced to about 3 cups. This imparts the appropriate woody texture to the finished product. Dry mix the oatmeal powdered milk sugar and gelatin in a large bowl. Remove any rings and continue mixing by hand squeezing the mix through your fingers while adding the root beer extract honey and water until the dough is just sticky enough to clump easily. Be careful when adding the last ounce of water because it is very easy to add too much. Use a butter knife to scrape the goo from your hands. Lubricate your palms with shortening before you roll liittle dollops of dough into the well-known nugget shape. You might want to get a real moose nugget as a model. Place on cookie sheets or dinner plates to air-dry for at least 24 hours or until they harden to your liking. Keep in closed container until serving.
powdered milk sugar lemon gelatin honey water shortening
89,474
Deviled Eggs With Curry
Cut hard-boiled eggs lengthwise in half. Scoop the yolks into medium bowl and mash with fork. Add mayo green onion and curry powder and mix well. Season mixture to taste with salt and pepper. You can either spoon the mix into the egg halves or like I did pipe them with a star tip for a very nice presentation. Can be made 8 hours ahead kept covered and refrigerated.
hard-boiled eggs mayonnaise green onion curry powder
117,475
Coffee - Prune - Cream of Wheat Sweet Tamales
Boil milk with sugar and coffee. Once it has started to boil add the cream of wheat gradually stirring with a wooden spoon until it has a compact doughy consistency. Withdraw from stove top and add the butter and egg yolks mixing well. Next add the beaten egg whites to soft peak stage in gradual folding motions. . Have the banana leaves lightly toasted over a stove top or burner grill or presoaked corn leaves ready for filling. Spread about 1 scant tablespoon of dough on the center of each leaf placing 2 or 3 chopped prunes in the center. Wrap and secure tamales and cook in a tall vapor pot for an hour.
milk sugar coffee butter prunes
437,341
Junior League - Spinach Rockefeller
Cook spinach according to package drain. Combine spinach stuffing butter onion cheese eggs garlic thyme and Tabasco in a saucepan and mix well. Cook over low for 25 minutes stirring. Remove form heat. Cover and keep warm. Sprinkle both sides of the tomatoes with pepper and salt. Lay in a single layer in baking dish. Make at 375 for 10 minutes. Put a pile of spinach mixture over each tomato. May sprinkle additional parmesan cheese over the top. Serve immediately.
frozen spinach herb seasoned stuffing mix butter onions parmesan cheese eggs garlic powder thyme Tabasco sauce beefsteak tomatoes pepper salt
538,645
BLT Pizza Puffs
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. Unroll puff pastry dough and cut into 8 equal rectangles. Transfer the rectangles to the prepared baking sheet. Beat the egg yolk with 2 teaspoons water. Use a pastry brush and brush the edges of the rectangles with the egg wash. Fill the center with 1-2 tablespoons shredded cheese then top with a slice of bacon on the diagonal. Top the bacon with another tablespoon of cheese then a slice of tomato. Season with salt and pepper. Fold in 2 corners of the rectangles towards the center. The corners should not touch but should cover a bit of the tomato. Brush the folded corners with egg wash then transfer the baking sheet to the refrigerator to chill for 15 minutes. Bake the puffs until golden and cheese is melted about 15-20 minutes. To serve top with shredded lettuce chopped tomato chopped bacon and a drizzle of ranch dressing.
puff pastry mozzarella cheese bacon romaine lettuce chives kosher salt ground black pepper
98,845
Marinated Flank Steak With Blue Cheese Schmear
Trip steak of any excess fat or silver skin. Place steak in large zip lock bag. Combine marinade ingredients and pour over steak. Close bag& press out any air. Move steak around in the bag to marinate. Refrigerate over night or at least six hours. Mix schmear ingredients in a small bowl until smooth. Refrigerate schmear. Bring schmear to room temperature one hour before serving. Prior to cooking remove steak from marinade& drain well. Grill steak over HOT fire about 5 minutes a side for rare. Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear. Spread schmear over steak. Let rest 10 minutes before serving. Thinly slice at an angle across the grain. Spoon sauce& juices back over meat when serving.
Worcestershire sauce kosher salt fresh coarse ground black pepper garlic olive oil blue cheese salted butter fresh basil fresh thyme
147,582
Deboned and Stuffed Cornish Game Hens With Pomegranate Sauce
Rinse and cook wild rice to package instructions; set aside. Spread cubed cornbread in a single layer on a baking sheet. Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted stirring after 2 minutes; set aside. Preheat oven to 375 degrees. Melt butter in a large skillet over medium heat. Add onion and garlic; cook and stir for 3 minutes. Add mushrooms; cook for 3 more minutes stirring occasionally. Add rosemary thyme salt pepper and cooked rice; cook for 2 minutes stirring occasionally. Stir in broth. Add pecans and toasted bread cubes; toss lightly. Stuff deboned Cornish Game Hens with stuffing. Truss deboned Cornish Game Hens with toothpicks and long skewers. Roast Cornish Game Hens in oven for 1 hour or until done. Making the sauce -- Whisk the stock and pomegranate juice into the roux to get a smooth mix and add the mushrooms. Bring the sauce to a low simmering boil and cook for 10 minutes. Strain to remove the mushrooms add nutmeg season to taste and serve over the game hens.
wild rice butter onion garlic clove shiitake mushrooms fresh rosemary dried thyme leaves salt black pepper chicken broth pecans pomegranate juice shiitake mushroom salt pepper
135,824
Penne Rosa
Fill a medium size pot with water and add red pepper flakes bring to boil add penne noodles. Cut chicken into pieces and cook thoroughly. Set aside and keep warm. Saute mushrooms. Thaw spinach and drain out all excess water. In a large saucepan mix Alfredo sauce tomatoes tomato sauce mushrooms spinach and more red pepper flakes (to taste). Simmer on low for 15-20 minute. Drain pasta and place in a large serving bowl. Add chicken to pasta and stir. Add sauce and stir. Serve immediately and sprinkle with Parmesan cheese and additional red pepper flakes if desired.
penne pasta boneless chicken breast frozen chopped spinach Italian-style diced tomatoes alfredo sauce tomato sauce red pepper flakes parmesan cheese
304,619
Mediterranean Mixed Pepper Salad
Broil the pepper halves for about 5 minutes until the skin has blistered and blackened. Pop them into a plastic bag seal and leave for 5 minutes. Meanwhile heat 1 tablespoon of the olive oil in a frying pan and fry the onion for about 5-6 minutes until softened and translucent. Remove from the heat and reserve. Take the peppers out of the bag and peel off the skins. Discard the pepper skins and slice each pepper half into fairly thin strips. Place the peppers cooked onions and any oil from the pan in a bowl. Add the crushed garlic pepper salt; pour in the remaining 1 tablespoon olive oil add a generous squeeze of lemon juice and season to taste. Mix well cover and marinate for 2-3 hours stirring the mixture once or twice. Just before serving garnish the pepper salad with chopped fresh parsley.
red bell peppers yellow bell peppers olive oil onion garlic cloves pepper salt lemon juice fresh parsley
250,009
Long Lady Tea
Fill a highball glass with crushed ice. Pour all ingredients into a mixing glass with ice and stir. Strain into highball glass.
peach vodka vanilla vodka mango rum soda water
133,973
Thai Shrimp
In a small bowl combine the lime juice fish sauce brown sugar and cornstarch; set aside. Place a skillet or wok over medium-high heat and add the oil garlic and jalapenos; sauté for 2 minutes add the shrimp red pepper flakes and continue to cook until shrimp turn white; 3 to 5 minutes more. Add the basil and mint; stir in the lime juice mixture and cook an additional 2 minutes; or until shrimp are pink and thoroughly cooked serve over a bed of jasmine rice.
lime juice Thai fish sauce brown sugar cornstarch garlic cloves green onions dried red pepper flakes raw shrimp fresh basil of fresh mint
117,335
Marinated Thai Chicken Kebabs
In a large bowl mix all ingredients listed under marinade. Marinate chicken covered overnight in the refrigerator. Preheat oven to 450°F. Line a baking sheet with aluminum foil. Remove chicken from marinade discarding liquid and cook on baking sheet for 4-6 minutes. Skewer chicken with green pepper on toothpicks.
olive oil soy sauce garlic cloves fresh ginger Thai red curry paste ground coriander ground turmeric ground cumin salt pepper chicken breasts
138,587
Collier’s Pie
Preheat oven to 400 degrees. (Follow the directions for your pie crust.). Place one of the pie crust sheets in a pie plate. Trim to fit the plate. Layer the ingredients in the pie crust in this order: cheese onion bacon salt and pepper. Cover the pie with the 2nd pie crust. Trim and decorate as desired. Brush the top of the pie with the beaten egg. Bake for 30 to 45 minute.
cheese onion bacon bits salt pepper egg
301,275
Ravioli in the Crock Pot
Spray a large crock pot with oil spray bottom and sides. Pour 1/2 cup water into bottom. Sprinkle in 1/3 of the diced onions. Add one package of the Raviolis. Next in order - Sprinkle another 1/3 onion 1 clove minced garlic 1 tsp dried basil 1 tsp red peppers 3/4 cup mushrooms half each; olives zucchini. Drizzle half oil from sun-dried tomatoes over all and add half the tomatoes. cover with half the cheese. Repeat steps 3 - 7. last pour tomato sauce over the top plus 1/2 cup water. Sprinkle remainder basil and parmesan cheese. Cover and cook on high 4-5 hours. Serve with additional parmesan cheese if desired.
onion garlic cloves dried basil white mushrooms zucchini mozzarella cheese pitted black olives sun-dried tomatoes packed in oil tomato sauce parmesan cheese water
12,835
Bake Fish
Wash slit lenghtwise and pat dry fish on both sides. Marinate the fish with all the ingredients for 2 hours. Using combination 4 put to roast for about 30 minutes or until the fish is done. Place cooked fish on a big plate garnish with slice tomatoes and spring onion. Serve hot rice.
red chilies ginger coriander leaves sugar lime juice tomatoes spring onion
345,906
Sour Cream Chicken Enchiladas
Combine first 5 ingredients in blender and blend until smooth. Set aside. Mix chicken cream cheese and onions together. Spread chicken mixture onto each tortilla. Roll up and place seam side down in ungreased glass casserole dish. Top with sour cream mixture and then cheese. Cover and bake at 350 degrees for 30 minute. Uncover the last 5 min of baking.
diced green chilies skim milk ground cumin light sour cream chicken light cream cheese onion flour tortillas monterey jack cheese
451,424
Dijon Cilantro Tuna Sandwiches
In a bowl mix first 4 ingredients (yogurt - mustards); stir in tuna. Stir in veggies (celery - cilantr). Cover and chill for 30 minutes. Spoon 1/2 cup tuna on 6 toasted bread slices top with tomatoe slices and lettuce and the rest of the bread slices. Cut sandwiches in half if desired.
plain nonfat yogurt Dijon mustard tuna in water celery red onion cilantro tomatoes lettuce leaf
422,334
Sherbert Fizzies
ix all in a tall frosted glass and serve.
inger ale
285,577
Dark Chocolate Peanut Butter Cup Fudge
In heavy saucepan over low heat melt chips milk and salt. Stir occasionally till smooth. Remove from heat and stir in vanilla. Spread evenly into wax paper lined 8\" pan. Add the peanut butter cups. Push into the fudge. Chill pan 2 hours or until firm. Remove wax paper and cut into squares. Store loosely covered at room temperature. Makes about 3LB.
sweetened condensed milk salt vanilla extract
65,546
Ricotta Cheese Cookies
Preheat oven to 350 degrees F. Mix all of the cookie ingredients well until the dough sticks together into a big ball. It will be sticky. Drop by teaspoonfulls on an ungreased cookie sheet. Bake 10 minutes or until the bottoms turn golden brown. Let cool for 1 minute and then transfer to wire racks to cool completely. Glaze: In a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. Stir over low heat then spread over cooled cookies. Quickly top with sprinkles. Makes 3-4 dozen cookies.
butter granulated sugar ricotta cheese vanilla extract salt baking soda all-purpose flour powdered sugar milk
273,041
Ww Cookies 'n' Cream Tortoni - 3 Points
Place paper or foil muffin cup liners in each of 6 muffin cups; set aside. Place 4 cookies in a zip-top plastic bag; finely crush cookies using a meat mallet or rolling pin. Combine cookie crumbs and butter; stir well. Press cookie-crumb mixture evenly into bottom of each muffin cup liner. Place remaining 5 cookies in plastic bag and coarsely crush. Combine 1/4 cup crushed cookies pudding whipped topping and vanilla in a bowl; stir well. Divide pudding mixture evenly among prepared muffin cups. Top each evenly with remaining crushed cookies. Cover and freeze until firm. Note: To store remove frozen desserts from muffin cups and place in labeled large heavy-duty zip-top plastic bag or labeled airtight container. Freeze up to 1 month. Note: To serve let stand at room temperature 5 minutes before serving.
butter margarine fat-free vanilla pudding vanilla extract
357,552
Double Chocolate Lava Baby Cakes With Praline Sauce
Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup soufflé dishes or six 10-ounce custard cups. Place soufflé dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat stirring constantly. Remove from heat and cool. Meanwhile prepare Praline Sauce cover and keep warm until needed. In a heavy medium saucepan combine sugar brown sugar and dark colored corn syrup. Stir in whipping cream. Cook over medium-high heat until boiling stirring constantly to dissolve sugar. Reduce heat. Cook uncovered 10 minutes or until thickened stirring occasionally. Makes 1 cup sauce In a large mixing bowl beat eggs egg yolks sugar and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups. Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges. Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately.
butter eggs sugar vanilla all-purpose flour pecan halves sugar brown sugar corn syrup
238,080
Chicken With Creamy White Wine Sauce and Tagliatelli
Fill a pasta pot or very large saucepan with water add salt then cover and leave to come to the boil. Meanwhile heat the olive oil in a large high-sided frying pan. Add the onion and gently fry over medium-low heat for 5-7 minutes until soft. Raise the heat and add the chicken breasts. Cook for about 5 minutes turning until lightly browned on all sides. Stir in the white wine and bubble for a minute or two until reduced. Pour in the cream and heat through. Add the tarragon and season with salt and freshly ground black pepper. Cook the pasta until 'al dente'. Drain thoroughly then tip into a warmed serving dish. Arrange the chicken and sauce on top.
olive oil red onion boneless skinless chicken breasts white wine heavy cream tarragon tagliatelle pasta noodles
509,375
Citrus Mint Toss
n bowl combine citrus segments and mint. Add oil and salt. Toss to combine.
grapefruit lemons mint leaf olive oil sea salt