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434,320 |
Omelette over Easy Style
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Heat the oil in the skillet on medium high and place the onion in the skillet in a single layer to brown and crisp. Meanwhile separate the eggs and set the yolk aside. Scramble the whites and season with salt and pepper to. taste. When the onions have browned and start to turn crisp sprinkle half the cheese into the pan over the onions. Pour the scrambled egg white into the pan and rotate to fully coat the bottom. Let the bottom set up then while tilting the pan to the side use the spatula to lift a portion of the cooked bottom so that the liquid mixture still on top will flow underneath and cook. Do this all around the skillet until there is very little liquid egg left on top. Sprinkle the rest of the cheese on top and gently add the yolk off center. Carefully lift up one edge of the omelet and fold it over to the other edge trapping the yolk inside. Let it heat a minute longer to warm to set the center then slide the omelet onto your serving plate.
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onion eggs cheddar cheese
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411,392 |
Spaghetti Alle Vongole
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n saucepan cook garlic in the oil just until soft not browned. Add tomatoes parsley 1/2 teaspoons salt pepper and clam liquid. Heat gently. Meanwhile cook spaghetti until al dente. Drain. Add clams to tomato mixture heat and toss with spaghetti. Put in serving dish and sprinkle with olives. Serve at once with cheese.
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garlic clove olive oil tomatoes parsley salt fresh ground pepper spaghetti parmesan cheese
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24,516 |
Baby's Jungle Juice
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Place all ingredients in a bowl. Whisk well until smooth. Serve this Vitamin C rich juice to your little baby with all your love.
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lain yogurt
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92,562 |
Spinach Dip With a Zip!
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Mix sour cream and softened cream cheese in large mixing bowl; combining well. Add remaining ingredients. Cover and chill at least 2 hours before serving. Serve in a hollowed out bread loaf with the bread pieces or with veggie dippers or crackers or chips etc. -you know what to do!
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sour cream cream cheese frozen chopped spinach water chestnuts
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293,314 |
Low Fat Choc Berry Muffins
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Preheat oven to 180°C (I had gas commercial so you may need to adjust). In large bowl combine dry mix thoroughly. In another large bowl combine wet mix thoroughly. Combine wet mix into dry with smooth strokes until just combined. Do not beat! It's ok if you can still see a lump or dustings of flour and sugar. Using 2/3 batter divide among muffin cups. Place 1/4 teas jam into centre of each. Top with divided remaining batter. Muffins should be about 3/4 full. Sprinkle berries evenly among muffins. Bake 20 to 25 mins until touch-done.
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caster sugar plain flour baking powder low-fat yogurt canola oil vanilla eggs coconut frozen unsweetened mixed berries
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150,484 |
Chicken Spaghetti With a Twist
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arinate chicken for 30 mins in your favorite marinade. Put the chicken on the grill. Cook the spagehtti noodles in salted water. Cook the bacon to the directions. When chicken is done and the noodles are done you are almost there. Plate the noodles on your plate place the chicken on top of the plain noodles. Take your cooked bacon and place it on top of the chicken then cover it with cheese. Finally pour sauce on top of the cheese and a little on the noodles. Enjoy.
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boneless skinless chicken bacon provolone cheese spaghetti noodles
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340,801 |
Grandma's Pinwheel Candy
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Mix all but peanut butter together. (add more milk/ or sugar if you need. Should be like a doughy ball but not real sticky). On wax paper sprinkle some of the sugar on it to help if from sticking and roll out mixture. Make it as square as possible.( I roll mine out sort thin but again this depends on your preference). Smooth on peanut butter to desired thickness. Start on oneside and begin rolling it up. (It will look like a large log) Put sugar on your hands and keep putting on 'log' as you roll it up to help make it easier. Take the 'log' and roll it up in wax paper and then a kitchen hand towel (to help keep shape) and chill in the fridge (or freezer if you are in a hurry)The colder- the easier to slice. Once cold slice as desired thickness. (put wax paper in between layers when stacking so the pieces don't stick together). Keep refridgerated until time to serve.
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butter confectioners' sugar vanilla extract sweetened condensed milk peanut butter
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358,665 |
Pudding Easy
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ream butter and sugar. Add flour alternately with milk. Add eggs. Stir baking soda into molasses until it foams. Add to first mixture. Fill greased mold cover lightly and steam 1 1/2 hours.
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butter sugar flour milk eggs molasses baking soda
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341,933 |
Pasta With Chicken and Broccoli
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In large skillet heat oil over medium heat. Saute garlic for about 1 minute until golden stirring constantly. Add the chicken stripes and saute until white and almost completely cooked. Add the broccoli and saute til tender then add the sun-dried tomatoes salt and pepper. Add the wine then the broth and butter and cook for about 3 to 5 minutes or heated through stirring occasionally. Toss the cooked pasta with chicken mixture. Serve with Parmesan cheese.
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extra virgin olive oil garlic cloves boneless skinless chicken breast broccoli florets sun-dried tomato packed in oil dried basil leaves dry white wine chicken broth butter bow tie pasta parmesan cheese
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260,899 |
Pumpkin Pudding
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Mix ingredients together. Divide among 4 greased custard cups. Place in pan of boiling water to the middle of the custard cups. Cover with foil. Bake at 375 for 1 1/2 hours. Cool and remove from dishes. Reheat and serve.
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pumpkin sugar molasses eggs milk cinnamon ginger allspice raisins
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122,848 |
Sweet Pickle Sloppy Joes
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Brown ground chuck and onion in a large nonstick skillet stirring until meat crumbles; drain. Stir in ketchup and next 5 ingredients. Bring to a boil; cover reduce heat and simmer 5 minutes stirring occasionally. Spoon meat mixture over bottom halves of buns; top with remaining halves.
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onion ketchup light brown sugar prepared mustard salt pepper
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311,009 |
Black Bean & Corn Salad With Ancho-Cilantro Vinaigrette
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Combine beans corn and both onions in a mixing bowl. In a separate bowl combine ancho chile vinegar sugar lime juice salt pepper and olive oil. Clean the cilantro and remove any leaves that don't look fresh. Set aside 15 - 20 sprigs of cilantro for garnish. Finely chop remaining cilantro and add 1/2 cup to dressing mixture. Whisk dressing and add to salad toss well then add tomatoes and gently fold into salad. Garnish with cilantro sprigs. If storing overnight refrigerate but serve at room temperature.
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black beans red onion green onion tomatoes dried ancho chile seasoned rice vinegar sugar lime juice salt fresh ground black pepper light olive oil fresh cilantro
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154,646 |
Louisiana Pecan Praline Cake
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Preheat oven to 250 degrees. Grease and flour a tube or Bundt pan. Sprinkle 1/2 cup flour over the pecans and raisins in a large bowl and toss lightly. Add baking powder and nutmeg to rest of flour and reserve. At this point I like to beat the egg whites to soft peaks and reserve. Then I proceed without washing the beaters. Cream butter and sugar in another bowl. Blend in egg yolks. Add flour and Praline Liqueur alternately ending with flour. Blend well. Pour batter over the nuts and raisins. Mix well. Fold in beaten egg whites. Pour into prepared tube or Bundt pan. Bake in preheated oven for 3 hours. Remove from oven. Let stand 1 hour. Turn onto cake rack. You may wish to dust with powdered sugar for presentation.
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flour baking powder ground nutmeg sugar butter eggs pecan pieces raisins
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518,305 |
Teriyaki Sauce Clean Eating
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Combine all ingredients in a small saucepan and bring to a boil. Simmer the mixture uncovered until it reaches desired thickness.
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tamari sake mirin
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155,619 |
Aunt Viv's Whipped Cream Icing
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Cook the flour and milk SLOWLY over LOW heat. Stir constantly until the mixture thickens. Put in refrigerator to chill. Then blend the butter shortening sugar and vanilla in mixer till well mixed. Then add the cool flour mixture. Beat for several minutes til fluffy. Make sure to mix well. It should be a very creamy texture.
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flour milk butter shortening sugar vanilla
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455,744 |
Cornbread/Cornbread-French Toast
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FOR THE CORNBREAD: Pre-heat the oven to 400 degrees. Sift the cornmeal flours and baking powder together in a large bowl. In a separate bowl whisk together the milk honey salt and 1/3 cup of the oil. Whisk the wet ingredients with the dry until well-incorporated. Add the remaining 2 tbsps of oil into a large skillet being sure to coat well on all sides. Heat the skillet until smoking and add the batter. Spread so it covers each area of the pan equally. Transfer the skillet to the pre-heated oven and bake at 325 until the cornbread is golden brown and solid (toothpick comes out clean in the center) about 25 minutes. Let cool before serving. FRENCH TOAST CORNBREAD: Whisk the milk with the eggs cinnamon and nutmeg. Coat a skillet with butter and set to a high heat. While the pan warms place the cornbread slices into the egg/milk mixture and let soak (if the cornbread proves to be too thick slice in half). Be sure to soak both sides. Once the pan is sufficiently heated; turn to a medium heat and place soaked cornbread slices into the hot pan. Check the face-down side of the french-toast flipping once golden brown to cook the face-up side. Once cooked; serve with berries confectioners sugar butter and maple syrup.
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yellow cornmeal white flour wheat flour baking powder milk honey salt maple syrup milk eggs cinnamon nutmeg mixed berry butter
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158,888 |
Mint-Rubbed Leg of Lamb
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Trim excess fat from meat. Cut 1/2-inch-wide slits into lamb in 16 different places. Cut garlic cloves in half lengthwise and insert each half-clove deep into each slit. Combine dried mint pepper and salt; rub mixture over entire surface of lamb leg. Drizzle honey over lamb and rub to coat. Place on a rack in a shallow roasting pan. Cover loosely with plastic wrap. and refrigerate about 2 hours. Preheat oven to 325 degrees Fahrenheit. Remove plastic wrap. Insert a meat thermometer into the thickest part of meat without touching bone. Roast uncovered in preheated oven for 2 to 2 1/2 hours or until thermometer registers 140 degrees for medium-rare doneness or 155 degrees for medium doneness. Remove from oven. Cover meat loosely with foil and let stand for 15 minutes. Serve in its own juices. Suggestions to serve along with the lamb are cooked herbed new potatoes steamed baby carrots and steamed asparagus. Garnish with mint sprigs if desired.
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leg of lamb garlic cloves dried mint fresh coarse ground black pepper salt honey mint sprig
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132,500 |
Fantastic Egg Salad Pitas!
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In a bowl combine the first 5 ingredients. Add in the eggs cheese onion carrots and bacon; mix well to combine. Season with salt and pepper and adjust all ingredients to suit taste. Open the pita half and place a lettuce leaf and sliced tomato in the bottom of the pita. Spoon about 1/2 cup mixture into the pita sitting on the lettuce leaf and tomato. Delicious!
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mayonnaise prepared mustard paprika hard-boiled eggs cheddar cheese onion carrot bacon tomatoes lettuce leaf
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23,027 |
Chickpea Curry
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Drain the chickpeas and reserve the liquid. Heat the ghee (butter or oil) in a large saucepan add the onion ginger garlic chili and turmeric and cook on medium heat until onion is soft and golden. Add the tomatoes and cook for about 2 minutes. Add the chickpeas and ground coriander and cook for 10 minutes. Add 1 cup of reserved chickpea liquid and cook for a further 10 minutes. Add the garam masala lemon juice and coriander leaves and cook gently for 2-3 minutes adding more reserved liquid if needed to make a sauce. Serve over rice or with indian breads.
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chickpeas ghee butter onions powdered ginger garlic green chili ground turmeric tomato with juice ground coriander garam masala lemon juice fresh coriander leaves
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396,149 |
Honey Buttercream
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1. Make the cake layers following the instructions for the whipped cream cake. 2. While the cake is cooling make the frosting in the top of a double boiler over simmering water whisk the sugar and egg whites for 3 minutes. The mixture will look like shiny marshmallow cream. Remove from the heat. 3. Using a handheld mixer on medium speed beat until the meringue has cooled about five minutes. 4. Add the butter pats a third at a time beating until smooth. 5. Beat the buttercream on medium-high speed for 6 to 10 minutes until it is thick and very smooth. If the buttercream curdles or separates just keep beating. It will come together. 6. Lower the speed to medium and gradually beat in the lemon juice then the vanilla extract and honey. You should have a smooth buttercream. Cover tightly with plastic and set aside.
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sugar unsalted butter lemon juice vanilla extract honey
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169,847 |
Ouzo Spiced Pears Wrapped in Puff Pastry
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Preheat oven to 400 degrees. Mix sugar cinnamon nutmeg fennel seed pepper raisins ouzo & butter. Stuff a little of the spice mixture into each pear pressing it inches. Cut each rectangle of puff pastry into an \"X\" shape. Place pear in center of each \"X\" and bring up the sides and wrap overlapping and sealing with a little water. Shape leaves out of left-over pastry and adhere to pears with a little water. Brush with egg wash and bake on a parchment lined baking sheet for about 20 minutes or until golden.
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pears sugar cinnamon nutmeg ground fennel black pepper raisins butter puff pastry egg water
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170,282 |
Ham and Veggie Egg Muffins
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Chop and Saute all vegetables and ham in olive oil until tender. Spray Muffin tin with non stick spray. Evenly distribute vegetables in a muffin tin. Sprinkle shredded cheese over vegetables. Scramble eggs milk salt and pepper in a bowl. Evenly distribute egg mixture into muffin tin should be no more than 2/3 full. Bake 350 degrees for 15 to 20 minutes top should be golden brown.
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eggs 1% low-fat milk red bell pepper yellow onion white mushroom Italian parsley cheddar cheese salt pepper olive oil
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192,951 |
Steamed Pumpkin Cake
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Grease 2-1/2-quart souffle dish or baking pan that fits into slow cooker. Combine flour baking powder baking soda cinnamon salt and cloves in medium bowl; set aside. Beat butter brown sugar and eggs in large bowl with electric mixer at medium speed until creamy. Beat in pumpkin. Stir in flour mixture. Spoon batter into prepared souffle dish. Fill slow cooker with 1 inch hot water. Make foil handles by tearing off 3 (18x2 inch) strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design in bottom of slow cooker. Place souffle dish on center of strips. Pull foil strips up and over dish. This allows for easy removal of souffle dish. Place souffle dish in slow cooker. Cover; cook on High 3 to 3 1/2 hours or until wooden toothpick inserted into center of cake comes out clean.
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all-purpose flour baking powder baking soda ground cinnamon salt ground cloves butter light brown sugar eggs solid-pack pumpkin
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144,846 |
Pakistani Chicken
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Take the skin off the breasts and prick the chicken all over with a fork so that it will absorb the spices. Mix remaining ingredients to make a smooth paste. Spread paste all over the chicken. Place in a buttered baking dish making sure the pieces don't overlap. Roast in 350 degree oven covered for 1 hour. Remove cover and roast 20 minutes more.
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chicken breasts cloves onions cardamom red pepper flakes clove salt pepper fresh ginger butter water
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74,904 |
Chewy Oatmeal Cookies 1966
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Mix in a bowl oats sugars oil. Let this sit overnite. Next morning add eggs salt soda flour and coconut Drop from spoon or roll into small balls. Press down with a fork lightly. Bake 350 degrees for 8- 10 minutes. Watch these are done quickly.
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white sugar brown sugar eggs salt all-purpose flour coconut flaked coconut baking soda quick-cooking oats
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54,683 |
Lemon Cheese Pie
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Mix together and pour into graham cracker crust. Chill until firm.
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lemon flavor instant pudding and pie filling sweetened condensed milk cream cheese
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177,301 |
German Chocolate Cake With Milk Chocolate Ganache
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Prepare cake according to package directions.Pour into a decorative Bundt pan and bake according to package directions. Remove cake from oven cool in pan 10 minutes remove cake frompan and cool on wire rack completely.Place cake on serving plate. Pour heavy whipping cream into heavy sauce pan. Cook over medium heat stir occasionally so not to scorch. Cook just until cream begins to boil.Remove from heat. Add chocolate chips to whipping cream stir constantly until chocolate is completely melted and smooth. Stir in vanilla extract. Pour chocolate into a bowl. Place in refrigerator stir every 10 minutes for 1-2 hours ( It seems to be different for me everytime) until chocolate is amost spreading consistency but will still drip from sides of cake. Spread ganache over entire cake be generous. With a potato peeler shave chocolate bar over cake making chocolate shavings fall over frosted cake. Do as many as you like.
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water eggs heavy whipping cream vanilla extract
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371,620 |
Grilled Steak Caesar Salad
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Combine all rub ingredients in blender until a smooth paste forms. Spread on steaks and let sit at room temperature about 1 hour. Preheat grill to high. Season steaks with salt and pepper. Grill on high 2-3 minutes per side or to preferred doneness. Remove from grill cover with foil and let rest while preparing salad. ASSEMBLY:. Prepare ET TU Caesar Salad as directed on package and combine with lettuce and tomatoes. Place on serving platter. Thinly slice steak on diagonal and place over salad. Top with caramelized onions and mushrooms. Serve immediately.
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garlic olive oil fresh thyme romaine lettuce bacon bits parmesan cheese romaine lettuce cherry tomatoes onion
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279,257 |
Sugar Free Lemon Raspberry Bars
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Preheat oven to 350 degrees. Grease a 8x8 inch baking pan with butter. In a medium bowl mix together SPLENDA Granular flour and salt with light butter until mixture is crumbly. Do not overmix. Press dough into prepared baking pan. Bake 15 to 20 minutes or until lightly browned. The crust is ready. In another medium bowl stir SPLENDA Granular and flour. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly; add lemon peel. In a small bowl stir raspberry preserves until liquefied. Spread evenly over warm crust. Gently pour lemon mixture over preserves. Bake 20 to 25 minutes. Remove from oven and allow to cool before chilling. Chill in refrigerator 2 hours before serving.
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Splenda granular all-purpose flour salt light butter Splenda granular all-purpose flour egg substitute half-and-half fresh lemon juice lemon peel
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473,617 |
Stuffed Cabbage
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emove 12 large leaves from cabbage. Trim off thick part of each leaf. Dip each leaf in boiling water for a few minutes to soften so they are easy to roll. Heat oven to 375f. Combine meat rice grated onion eggs 1 tsp salt and 1/4 tsp pepper. Place about two tablespoons of the mixture on each leaf and roll up loosely.Arrange a few remaining cabbage leaves in the bottom of a 9x13 pan. Arrange stuffed cabbage seam down and top with sliced onion. Pour on tomato sauce tomatoes lemon juice 1 tsp salt and 1/4 tsp pepper.Bake covered about 75 minutes.8.
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head of cabbage small onion eggs salt pepper onion tomato sauce diced tomatoes lemons salt pepper brown sugar
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511,301 |
Meatless Pizza Fondue
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Combine all ingredients in slow cooker. Cover and cook on low 3 hours until cheeses are melted and sauce is hot. Serve with bread for dunking.
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mozzarella cheese parmesan cheese dried oregano onion garlic powder
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9,896 |
Cashew burfi
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Soak cashew in milk for an hour& grind finely along with saffron. In a casserole mix sugar with 1/2 cup of water& stir well. Microwave it on High for 4 minutes to dissolve the sugar stirring once in between. Micro high ghee in a cup for 1 minute. To sugar syrup add cashew paste& hot ghee. Micro high for 12-15 minutes stirring thoroughly twice in between. Test for soft ball stage (a drop of mixture when put into cold water should form a soft but firm ball). If not done micro high again for 1 or 2 minutes more. Add spices mix well & pour onto a greased plate& cut when slightly cool.
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cashews sugar ghee milk saffron cardamom powder
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495,240 |
Zesty Ranch Chicken Pasta Salad #RSC
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In quart size sandwich baggie add lemon zest 2 tsp salt 1 tsp black pepper crushed red pepper and ½ packet Hidden Valley seasoning mix. Toss Chicken in 2 tablespoons lemon juice. Shake to drain lightly. In 3 to 4 batches shake chicken breast cubes to coat all sides. Remove and place on a plate. After all chicken has been coated discard mixture and baggie. Heat 2 tablespoons olive oil in large sauté pan. Sauté chicken until golden brown and thoroughly cooked. While chicken cooks prepare penne pasta according to package directions. Remove chicken from pan and place in large mixing bowl. Pour spinach over chicken and cover to allow spinach to wilt. Drain pasta well and pour on top of chicken and spinach. Toss well. Allow to cool 5 minutes. In small mixing bowl whisk remaining olive oil Italian seasoning remaining Hidden Valley Ranch seasoning mix Dijon mustard and Balsamic Vinegar until well blended. Set aside. To chicken mixture add cherry tomato halves scallion slices and Mozzarella Cheese cubes. Toss well. Pour dressing over pasta mixture. Sprinkle with remaining salt and black pepper. Toss Well. Sprinkle with grated Parmesan Cheese. Serves well warm or cold.
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boneless skinless chicken breasts lemon zest lemon juice salt black pepper crushed red pepper flakes fresh spinach cherry tomatoes scallion mozzarella cheese cubes parmesan cheese extra virgin olive oil Dijon mustard
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187,438 |
3 Bean Baked Beans
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In a large bowl combine cooked bacon hamburger onion kidney beans pork and beans and butter beans. Mix together brown and white sugar ketchup molasses and dry mustard. Combine this mixture with the beans. Bake uncovered for 1 hour at 350 degrees Fahrenheit.
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bacon hamburger onion kidney beans butter beans brown sugar white sugar ketchup molasses dry mustard
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409,227 |
Lamb Chops With Yogurt-Mint Sauce
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Stir together yogurt mint garlic and cayenne to taste. Set aside. Pat lamb chops dry. Seas with herbes de provence and salt and pepper to taste. Heat oil in 12-in skillet (pref. cast iron) over medium-high heat until hot but not smoking. Add the chops and saute 3 mins per side for medium rare. Serve topped with yogurt sauce.
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plain yogurt mint leaf garlic clove cayenne sea salt fresh ground black pepper extra virgin olive oil
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287,882 |
Hungry Girl's Veg-Meatball Stuffed Pita
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Directions: Begin by preheating oven to 400 degrees. Slice the pita across 2 inches from the top to create a pocket. Take this extra piece of pita open it up and cut into very tiny pieces. Place pita crumbs in a dish and cover with Egg Beaters; allow crumbs to soak up liquid for a few minutes. Defrost Boca crumbles (about 30 seconds in the microwave should do it; you don't want to heat them) and blot away any excess moisture with a paper towel. Next add onion salt garlic ketchup and Boca crumbles to the egg/pita-crumb mixture. Thoroughly mix the ingredients. Set out a small baking pan lined with wax paper and/or sprayed generously with nonstick spray. Using your hands form \"meat\" mixture tightly into 3 balls (it's okay if they appear liquid-y; they will solidify upon cooking). Place balls on the baking dish and cook in the oven for 15 minutes. Meanwhile heat tomato sauce and (if desired) season to taste with salt pepper and garlic powder. Gently open pita pocket and toast to your preference (toasting it at least slightly will help keep it from getting soggy from all that hot sauciness!). When meatballs are ready remove from oven and carefully coat them in the tomato sauce. Gently fill pita pocket with meatballs and sauce. Dig in!
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Egg Beaters egg substitute onions salt garlic powder ketchup tomato sauce pepper salt garlic powder
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371,339 |
Smoked Salmon Cocktail Potatoes
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Cut each potato in half. Cur a thin slice from the rounded end of each potato half (to sit flat). Place potatoes in a saucepan and cover with salted water. Bring to a boil over high heat. Reduce heat and gently simmer potatoes for 12 minutes or until fork tender. Drain and rinse potatoes under cold running water; spread in a single layer on a tray to cool. Meanwhile combine tzatziki capers and lemon zest. Cut salmon into strips and roll up to make rosettes. Place a dollop of tzatziki mixture on each potato half; top with a smoked salmon rosette and sprinkle with a little pepper. Garnish with dill.
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potatoes capers lemon zest salmon fresh coarse ground black pepper dill sprigs
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85,588 |
Vegetable Beef Casserole
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In a 3 quart casserole (I use a 9 x 13 pyrex dish) layer half the potatoes carrots celery green beans and onion. Crumble half the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each thyme and pepper sprinkle with salt and garlic powder to taste. Repeat layers. Top with tomatoes. Cover and bake at 400 degrees Fahrenheit for 15 minutes. Reduce heat to 350 degrees Fahrenheit. Bake about 1 hour longer or until vegetables are tender and meat is done. Sprinkle with cheese; cover and let stand until cheese is melted.
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carrots celery ribs fresh green beans onion dried thyme pepper salt garlic powder tomatoes sharp cheddar cheese
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417,154 |
Honey-Nut Bananas
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Melt butter with honey in a heavy-based frying pan and cook until just beginning to brown. Place the bananas in the pan. Cook for 3-4 minutes turning occasionally until caramelized. Add a good splash of rum to the pan and allow to evaporate then sprinkle with chopped pecans and serve with ice cream.
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butter honey bananas rum pecans ice cream
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424,540 |
Chinese Five-Spice Salmon
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Preheat oven to 375 degrees. Coat fillets with olive oil and place skin-side down in large baking dish. Sprinkle fillets with five-spice powder sugar lime peel lime juice garlic powder red pepper flakes and salt and pepper. Bake uncovered 15 minutes or until fish flakes easily with a fork. Meanwhile heat sesame oil in large nonstick skillet. Add mushrooms and ginger; cook and stir until mushrooms are soft. Stir in bok choy and cook until heated through. Serve salmon over mushroom-bok choy mixture.
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salmon fillets olive oil Chinese five spice powder brown sugar lime zest lime juice of garlic powder crushed red pepper flakes shiitake mushrooms bok choy
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263,852 |
Cabbage, Tomato and Vegetable Soup
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saute the onion in the olive oil for five minutes in a big pot. add the garlic and saute for another three minutes. stir well. add the celery and carrots and saute for five more minutes. stir well. add the tomato paste chili powder basil oregano and salt and pepper. stir well. saute for a few minutes until the mixtures gets very fragrant. add the crushed tomatoes beef broth and cabbage. bring to a boil. stir well and let simmer for twenty minutes or until the veggies are cooked to your liking. enjoy!
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olive oil yellow onion garlic cloves carrots celery ribs tomato paste chili powder dried basil dried oregano crushed tomatoes beef broth head of cabbage
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260,099 |
Peanut Butter and Apple-Bacon Sandwiches
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In a small bowl stir together preserves and cayenne pepper. Place 4 slices of bread on work surface; spread slices with preserves. Top with apples and bacon. Spread one side of remaining bread slices with peanut butter; place spread side down over apples and bacon. Spread sandwich tops with some of the butter. Preheat griddle or very large skillet over medium heat. Place sandwiches buttered side down on griddle. Carefully spread unbuttered bread with butter. Cook 2 to 3 minutes per side or until bread is golden and sandwiches are heated through. Makes 4 servings.
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cayenne pepper apple smoked bacon creamy peanut butter butter
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441,456 |
Olive Oil Basic Mix
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Mix all ingredients together. It should resemble coarse crumbs. Store in an airtight container in the fridge. Use in any recipe that calls for Bisquick.
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flour baking powder salt powdered milk olive oil toasted wheat germ sugar
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346,210 |
Mandel Bread
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Mix oil and sugar together. Add eggs and vanilla.Optional: add OJ and mix. In a separate bowl combine dry ingredients and add to wet. Mix to form a dough. (If dough is too sticky add more flour.) Add chips.Optional: add nuts or raisins or dried berries. Form 2-3 loaves and place on ungreased cookie sheet. Bake for 30 minutesat 350 degrees. Slice while hot. For a crispier cookie bar return sliced pieces to oven for 10 minutes. For fancier cookies drizzle melted chocolate over bars when cool.
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eggs sugar vanilla flour baking powder cinnamon raisins berries
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15,645 |
Oven-Fried Buttermilk Chicken
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PREP: Heat oven to 425F. CLEAN: Wash hands. Place buttermilk in shallow dish. On waxed paper or plate mix flour poultry seasoning paprika and salt. Dip chicken in buttermilk to coat completely. Dredge in flour mixture to cover completely. Place on clean sheet of waxed paper. In foil-lined 15 x l0-inch baking pan melt margarine in oven 3 to 5 minutes or until bubbly. Place chicken skin side down in pan. CLEAN: Wash hands. Notes: CHILL: Refrigerate leftovers immediately. Chicken may also be deep-fried. COOK: Bake chicken at 425F for 30 minutes. Carefully turn chicken over. Bake 30 minutes more or until internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part ot chicken). (Temperature should read 170°F for white meat 180°F for dark meat).
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chicken buttermilk flour poultry seasoning paprika seasoning salt margarine butter
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125,448 |
Favorite Chicken Tortilla Soup
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In a Dutch oven or large heavy pot heat the oil on medium-high heat. Add the onions garlic peppers salt cumin and coriander for 5 minutes. Add the tomato paste and cook stirring for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5-10 minutes (or until chicken is completely cooked). Add the cilantro and lime juice and stir well. Remove from the heat and cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper or Season All. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado the fried tortilla strips.
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olive oil onion garlic green bell pepper salt ground cumin ground coriander tomato paste chicken fresh cilantro leaves lime juice lemon juice corn tortillas avocado
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297,750 |
Chinese Barbecue Pork Tenderloin
|
Heat oven to 400 degrees/. Trim fat from pork. Combine sugar five-spice salt and cayenne pepper. Rub pork with spice mixture. Place pork on a rack coated with cooking spray in a foil-lined broiling pan. Bake for 10 minutes. Meanwhile combine hoisin sauce orange juice and oil; brush all over tenderloin. Bake 10 to 15 minute or until thermometer registers 155 degrees. Remove from oven; tent with foild and let stand 5 minutes before slicing.
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brown sugar five-spice powder salt cayenne pepper hoisin sauce
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183,755 |
Espresso Bean-Cherry Pomegranate Balls
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. Bring cherries and juice to a simmer in a small saucepan. Remove from heat and let stand 15 minutes. Meanwhile melt together bittersweet chocolate and butter in a heatproof bowl set over a saucepan of simmering water (water not touching bowl) stirring until smooth about 5 minutes. Remove bowl from pan and let stand 10 minutes. Add honey and cherry mixture whisking until combined well; set aside. Combine wafers pecans sugar and salt in a large bowl. Add chocolate-cherry mixture and sir until combined well. Form into 1-inch balls and roll in chocolate-espresso beans. Can be stored at room temperature up to 2 weeks in single layers divided by waxed paper in an airtight container. Makes 24 balls.
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pomegranate juice bittersweet chocolate unsalted butter honey pecans confectioners' sugar salt chocolate-covered coffee beans
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227,391 |
Weight Watchers Crock Pot Chicken Chili
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In sprayed nonstick skillet sear chicken. Add to crock pot with remaining ingredients. Cook on LOW for 6 to 8 hours.
|
boneless skinless chicken breasts canned tomato canned kidney beans green bell pepper onion salsa
|
148,348 |
Turkey and Beef Meatloaf
|
In a large bowl mix the beef turkey poultry seasoning & parsley. Set aside. In a small bowl slightly beat the eggs then stir in the milk. Submerge the bread cubes mixing gently to break them up. In a medium fry pan melt the butter then add the apple onion & celery. Sprinkle with salt & saute until the onions are translucent. Stir apple onion celery mixture into the meats then add the bread milk & eggs. Work the mixture gently (I use my hands) until well combined. Divide in half & shape 2 loaves in a 9X13\" baking dish. Tent with foil and bake in a 350º oven for 45 minutes. Remove from oven pour off juices and reserve. Return loaves to oven (minus their tent) for another 15 minutes or until juices run clear. Let rest for 5-10 minutes while you make the gravy. Gravy:. Strain reserved pan juices and if needed add water to equal 1 cup. Pour drippings & water into the pan you used to saute the apples/onions/celery. Whisk in the flour. Cook and stir over medium low heat until gravy thickens. Stir in the ground thyme & cook for 2-3 minutes more. Salt and pepper to taste. Slice the loaves into portions top with the gravy and serve.
|
lean ground beef ground turkey poultry seasoning Italian parsley milk eggs butter apple onion celery ribs salt thyme water
|
372,563 |
Moroccan Chicken Salad for a Starry Night
|
Roast broil or poach the chicken breast. When it cools bone and skin it and shred the meat into bite size pieces. In a bowl combine the chicken bell pepper and onion. Chill covered. Mix the cumin cayenne paprika and garlic. Whisk in lemon juice vinegar broth and olive oil. Stir in the cilantro parsley and salt and pepper to taste. Remove the chicken from the refrigerator and pour the vinaigrette over and toss. Garnish with olives. Enjoy!
|
red bell pepper red onion cumin seed cayenne paprika garlic fresh lemon juice red wine vinegar chicken broth olive oil cilantro fresh Italian parsley kalamata olive
|
465,105 |
Green Slime Dip
|
Drain spinach; squeeze dry. I. n food processor puree spinach cheese sour cream salsa onions garlic salt and pepper. Cover and refrigerate for 2 hours or until thickened slightly. Let stand at room temperature for 30 minutes before serving. Serve with crackers vegetable crudités or chips of your choice.
|
frozen spinach cream cheese sour cream mild salsa green onions garlic clove salt pepper
|
414,649 |
Cookies and Cream from 'cook Yourself Thin'
|
n a blender place the ice cream chocolate wafers and 1-percent milk. Add the pure vanilla extract and blend until most of the wafers are broken leaving a few larger chunks. Pour into 4 glasses and enjoy.
|
low-fat chocolate ice cream low-fat milk pure vanilla extract
|
213,862 |
Sugar Substitute
|
educe liquid by 1/4 cup.
|
honey milk
|
503,175 |
Carrot & Tuna Salada
|
Cut the carrots into about 2-inch thin juliennes using a shredder is easir. Put all ingredient into a bowl and mix well. Serve it if you have a time keep in refrigerator 30min or more.
|
carrots cilantro leaf tuna
|
357,187 |
Cheap Chicken Lo Mein
|
an fry the chicken in a splash of soy and terriyaki sauce. Add other seasonings if desired. When fully cooked remove from pan. In large pot cook all 3 packs of ramen noodles as directed. When noodles are done drain add seasoning packets 3 tablespoons terriyaki sauce 2-3 tablespoons soy sauce and chicken. Mix well and cook about 1-2 minutes. Add vegetables if desired.
|
chicken breasts soy sauce
|
443,328 |
Tuckey's Dressing
|
rumble pone of cornbread in bowl. Add stuffing mix and remaining ingredients. Bake in a 350 degree oven for 45 minutes to one hour.
|
cornbread stuffing mix celery onion eggs chicken broth
|
506,956 |
Napa Cabbage Slaw
|
ix and enjoy.
|
napa cabbage carrot green onion cilantro rice vinegar
|
249,158 |
Flo's Mac and Cheese
|
Melt butter over low heat and add flour and milk. Cook over low/medium heat until the mixture thickens. Add the cheese and stir until melted (the mixture will be thick). Add the macaroni and bake at 375 until brown. You can also combine the macaroni and cheese sauce and put into a crockpot on low for 3 hours or until slightly browned around the edges.
|
macaroni milk butter margarine flour salt
|
347,450 |
Ham, Cheese, and Tomato Pizza
|
Spread the sauce over the pizza crust. Combine cheeses in a small bowl and scatter a little over the sauce. Scatter the ham and onion over the pizza then arrange the tomato. Sprinkle with basil and top with remaining cheese. Bake at 180C for 20 minutes or until cheese is melted and bubbly and base is cooked.
|
ham onion cherry tomatoes basil parmesan cheese mozzarella cheese
|
377,804 |
Olive and Asiago Rolls
|
Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add flours milk and next 3 ingredients (milk through oil); beat with a mixer at medium speed until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray turning to coat top. Cover and let rise in a warm place (85 degrees) free from drafts 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains the dough has risen enough.). Punch dough down. Cover and let rest 5 minutes. Turn dough out onto a lightly floured surface. Arrange olives over dough; knead gently 4 to 5 times or until olives are incorporated into dough. Cover and let rest 10 minutes. Preheat oven to 375 degrees. Punch dough down. Divide dough into 16 equal portions. Working with 1 ortion at a time (cover remaining dough to keep from drying) roll each portion into a 2-inch ball. Repeat procedure with remaining dough portions. Place on baking sheets coated with cooking spray. Cover and let rise 30 minutes or until doubled in size. Cut a 1/4- inch-deep \"X\" in the top of each roll. Combine water and egg white; brush over rolls. Bake at 375 degrees for 18 minutes or until golden brown. Remove from oven; immediately sprinkle with cheese. Serve warm.
|
sugar active dry yeast warm water bread flour whole wheat flour 1% low-fat milk fresh oregano salt olive oil kalamata olives water asiago cheese
|
279,333 |
Shepherd's Pie With Cheesy Mashed Potatoes
|
Cook potatoes in boiling salted water 20 minutes until tender. Mash. Combine with milk butter salt pepper and cheese. Reserve. Cook onions and garlic in oil until tender. Add beef. Brown lightly. Stir in flour then milk. Bring to a boil. Cook 3 to 4 minutes. Add tomatoes breaking them up with a spoon. Cook until thickened slightly about 10 minutes. Add seasonings breadcrumbs and peas. Season to taste with salt and pepper. Transfer mixture to a buttered 2-quart casserole dish. Spread or pipe mashed potatoes on top. Sprinkle lightly with paprika. Bake in a preheated 400-degree oven for 30 minutes.
|
potatoes milk butter cheddar cheese onions garlic cloves lean ground beef all-purpose flour milk tomatoes Tabasco sauce Worcestershire sauce thyme paprika
|
224,367 |
Chip Crumbles - Very Quick and Easy!
|
Crumble butter brown sugar vanilla and flour in a bowl. Stir in walnuts (optional) and chocolate chips. Press into an ungreased 9x9 pan. Bake at 350 degrees for 25 minutes. Cut while warm. Cool. Enjoy!
|
butter firm margarine brown sugar vanilla all-purpose flour walnuts
|
440,206 |
Smoky Slow Cooker Chili
|
Heat a large non-stick skillet over medium-high heat and coat with cooking spray. Add ground pork and cook for 5 minutes or until browned stirring to crumble. Drain well and transfer to slow cooker. Recoat skillet with cooking spray. Add pork shoulder and cook 5 minutes or until lightly browned. Transfer pork to slow cooker. Recoat skillet with cooking spray. Add onion and bell pepper and saute 8 minutes stirring frequently. Add garlic saute 1 minute then add tomato paste and cook 1 minute stirring constantly. Stir in beer cook a minute or two then pour all over the meat in the slow cooker. Add 1/4 tsp salt chili powder cumin oregano black pepper tomatillos bay leaves tomatoes pinto beans tomato sauce and ham hock to the slow cooker. Cover and cook on HIGH for 5 hours until meat is tender or on LOW for 8 hours. Remove and discard ham hock and bay leaves. Add 1/4 tsp salt and the sugar stir well. Top each serving with 1 tbl each of cilantro green onions and queso fresco. Serve with a lime wedge. This can also be done on the stove using 12 ozs beer and simmering covered for 2 1/2 to3 hours or until the pork is tender.
|
ground pork boneless pork shoulder onions green bell peppers garlic cloves tomato paste beer salt chili powder ground cumin dried oregano black pepper bay leaves plum tomatoes pinto beans tomato sauce smoked ham hock sugar cilantro green onion queso fresco lime wedges
|
191,428 |
Central Market's Three Bean Salad
|
Rinse and drain the cannned beans. Combine all ingredients in a large sealable plastic bag. Marinate overnight and serve chilled.
|
garbanzo beans cannellini beans kidney beans purple onion tomatoes olive oil garlic cloves dried thyme dried oregano dried basil
|
33,034 |
Risotto Sauvignon
|
Heat the butter and olive oil together in a large saucepan over low heat. When the butter is melted add the onion and garlic and sauté until transparent 7-8 minutes. Add the rice and stir with a wooden spoon until each grain begins to turn a milky white about 2 minutes. Add the wine and continue to stir until it is completely absorbed by the rice. Keeping the stock hot over low heat add the stock ½ cup at a time stirring after each addition until nearly all the liquid is absorbed. Continue to add stock and stir until the rice is tender but not mushy a total of 18-20 minutes. Stir in the tomatoes and cheese taste again and season with salt pepper and if you like more cheese. Serve immediately.
|
unsalted butter olive oil yellow onion garlic arborio rice rice low sodium chicken broth sun-dried tomato packed in oil parmigiano-reggiano cheese kosher salt fresh ground black pepper
|
264,123 |
Stuffed Mini Mushrooms
|
Preheat oven to 200 degree celsius. Line a large baking tray with non-stick baking paper (parchment). Pull the stalks off the mushrooms then cut a thin layer off the base. Using a food processor process the bread until fine crumbs form. In a small non-stick frying pan (skillet) place the anchovies and garlic cook stirring over medium-high heat for 2 minutes. Add the breadcrumbs and cook stirring often for 4 to 5 minutes or until lightly toasted. Transfer to a medium bowl and add the basil parsley lemon zest and lemon juice stirring until well combined. Divide filling among the mushroom cups pressing down slightly. Put on lined baking tray and bake for 12 to 15 minutes or until the mushrooms are tender and the breadcrumbs are golden brown. Serve.
|
button mushrooms anchovy fillets garlic clove basil parsley lemon zest of
|
39,107 |
Faux Montreal Steak Rub Seasoning Mix - Substitute
|
ub on meats for grilling.
|
black peppercorns white pepper coarse salt garlic powder mustard seeds dry oregano ground cumin ground coriander dried red pepper flakes
|
10,714 |
Sydney's Strawberry Rhubarb Pie
|
Preheat oven to 400 degrees. Brush bottom of the pie shell with the egg wash and sprinkle with bread crumbs. In a medium bowl combine the rest of the ingredients and toss well. Pour into the pie shell and place remaining patry on top. Crimp edges and brush with the egg wash. Place in the freezer for 10 minutes. Remove and make air vents with a knife. Place on a foil lined cookie sheet. Bake 10 minutes at 400 reduce to 360 and bake for 40 minutes. Let cool to warm before cutting or chill.
|
rhubarb strawberry sugar flour orange zest of
|
363,729 |
Hippyfied Carrot Cumin Soup
|
Heat oils in dutch oven or other large heavy-bottomed pot that can hold at least 4 quarts. Add carrots and sauté over medium to medium high heat. Do not let burn but it is okay to caramelize edges of carrots. Adjust heat as needed for even cooking. Add sliced onion and continue to stir occasionally until onions and carrots begin to soften. Add celery and stir. Add cumin stir to mix and to lightly cook cumin about one minute. Add six cups of water one bullion cube salt & pepper (to taste since your pepper may be stronger or weaker than mine) molasses lemon juice rolled grains mix. Boil then set to simmer w/lid on pot until veggies are tender & grains are cooked. May take 30 minutes or more. When ready cool soup a bit for safety for the blender. Blend at least half of the soup until smooth then add back to pot. Bring back to simmer then serve.
|
carrots celery onions cumin salt pepper molasses lemon juice water vegetable bouillon cube
|
341,359 |
Honey Teriyaki Marinade
|
Whisk all ingredients together until brown sugar is disolved. Marinate for at least 30 minutes longer for even more flavor.
|
honey brown sugar powdered ginger
|
135,539 |
Brown Sugar and Bourbon Ribs
|
For basting sauce: Whisk all ingredients in medium bowl to blend. For ribs: Mix first 7 ingredients in small bowl. Using small sharp knife loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day. Preheat oven to 325°F Lift ribs from pan. Scatter onion cinnamon stick and ginger in pan. Pour in cider. Return ribs meat side down to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours. Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve passing remaining sauce separately.
|
golden brown sugar apple butter Bourbon apple cider vinegar apple cider Dijon mustard kosher salt golden brown sugar dry mustard dried thyme ground ginger ground cinnamon cayenne pepper beef rib onion cinnamon stick fresh ginger apple cider
|
454,005 |
Curried Meatballs
|
Combine mince egg garlic curry paste onion and lentils in a bowl and season with salt and pepper and mix to combine and then roll level tablespoons of the mix into balls and place on a plate. Heat oil in a large frying pan over medium high heat and cook meatballs turning for 5 to 7 minutes to until cooked through. Serve with chutney rice and spring onion. VARIATIONS - you could use lamb mince instead of beef and lime pickle instead of mango chutney.
|
beef mince egg garlic cloves spring onions lentils mango chutney steamed rice spring onion
|
450,404 |
Tia Maria Barbeque Sauce
|
Mix all ingredients in a medium size saucepan and heat on medium. Slowly bring the liquid to a boil stirring all the time. Reduce the liquid amount by 1/4 or until it reaches the thickness you like.
|
ketchup light brown sugar Worcestershire sauce cumin honey
|
537,931 |
Chicken Salad
|
Combine all ingredients in a container that can be covered because there will be leftovers! Enjoy immediately and/or refrigerate the leftovers!
|
chicken breasts mayonnaise green onion celery grapes walnuts pecans curry powder
|
436,417 |
A Bit of Everything Banana Bread
|
Preheat oven to 350°F Spray 2 loaf pans or 1 bunt pan. In a large bowl mash bananas with a masher or well-washed hands. Add all the ingredients except flour and chocolate chips. Add the flour and mixed just until combined. Pour half of the batter into the pan(s). Sprinkle chocolate chips evenly across the top and then add the remaining batter to the pan(s). Bake for 50-70 minutes until a toothpick comes out almost clean but still collecting a few crumbs. Let cool 15 minutes after removing from oven and then remove from pan(s).
|
sugar salt cinnamon ground nutmeg ground cloves instant coffee flour rolled oats cornmeal canola oil unsweetened applesauce eggs vanilla baking soda low-fat yogurt low-fat buttermilk bananas
|
270,279 |
Roasted Sweet Potato Spears
|
Preheat oven to 400°F. In a large bowl stir together all ingredients add potatoes and mix until evenly coated. Place potatoes on baking sheet and bake 20 minutes. Then turn cook for another 10 minutes.
|
sweet potatoes red pepper flakes chili powder salt olive oil lime juice garlic clove cayenne pepper Dijon mustard ground black pepper
|
356,011 |
Chocolate Peanut Butter Whoopie Pies
|
Preheat oven to 350ºF. Coat two baking sheets with cooking spray or line with parchment paper and set aside. In a large mixing bowl use an electric mixer on medium spped to mix butter and sugar until well blended about 3 minutes. Add eggs one at a time mixing until smooth after each egg. Mix in vanilla extract. In a separate bowl stir together flour cocoa powder baking soda and salt. Add half the flour mixture to mixing bowl and mix on medium speed until combined. Add half the buttermilk and mix again on medium until smooth. Repeat with remaining flour and buttermilk and mix until smooth. Batter will be thick and slightly springy. Drop 2-tbsp portions of batter onto prepared baking sheets leaving 2 inches between each portion to allow for spreading. Bake for 11-13 minutes until puffed and set but still soft when touched lightly with finertips. Let cakes cool for 3 minutes on baking sheets before transferring them to wire racks to finish cooling about 15-20 minutes. Repeat with remaining batter. Prepare filling while cakes are baking and cooling. In a large mixing bowl use an electric mixer on medium speed to mix cream cheese peanut butter butter vanilla and salt until creamy. Add half the confectioner's sugar; mix on low at first to combine then on high until smooth. Add remaining confectioner's sugar and milk and blend on low then on medium until light and fluffy about 3-4 minutes. Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes dividing it evenly among cakes. Top with remaining cakes flat side against the filling rounded side up. Serve immediately or wrap each whoopie pie individually in plastic wrap and store at room temp for up to two days or in the freezer for up to two months.
|
unsalted butter sugar eggs vanilla extract all-purpose flour baking soda salt low-fat buttermilk cream cheese creamy peanut butter unsalted butter vanilla extract salt confectioners' sugar milk
|
417,311 |
Double Crusted Blueberry Cranberry Pie
|
To make the crust: Combine the flour salt and sugar in a food processor fitted with a metal blade. Add the butter and shortening and pulse until the mixture resembles a course meal. Add the sour cream and water and process for a few seconds just until a ball of dough begins to form. Do not over process! To make the dough by hand place the dry ingredients in a large bowl and use a pastry blender to cut the butter and shortening into the flour mixture. Add the sour cream and ice water and mix until it comes together and forms a mass. Transfer the dough to a floured work surface gathering all the loose bits and form into a disk about 1 inch thick. Cut the dough into 2 pieces wrap each one in plastic wrap and refrigerate for at least 30 minutes or overnight. To Make the Filling: Coarsely grind the orange in a food processor or blender. In a large sauce pan combine all the remaining ingredients. Stir to combine and bring to a boil. Reduce the heat to a simmer and cook stirring constantly until the mixture has thickened and the sugar has dissolved about 4 minutes. Set aside and cool completely. To Assemble the Pie: Position a rack in the center of the oven and place another rack under it. Preheat the oven to 400°F Have a 10-inch pie pan ready. On a lightly floured work surface roll out 1 piece of the dough into a circle about 12-inches in diameter. (Dust the work surface and dough with a little more flour as necessary to keep the dough from sticking.). Roll the dough around the rolling pin lift it over the pie pan and unroll the dough over the pan. Adjust to center the dough; then press it into place. Roll out the remaining dough into a 12-inch circle. Spoon the cooled filling into the pie shell molding it in the center. Using a pastry brush dipped in the milk moisten the sides of the bottom crust. Drape the crust over the pie then lightly press the top and bottom crust edges together. Trim the excess dough by running a knife around the edge of the pan. Crimp the edges to make a decorative border. Cut 3 or 4 slits in the top crust to allow steam to escape. (I like to use my Williams Sonoma Leaf Pie Press cutters to make the holes and use the cut outs plus any more I can make with the excess dough to decorate the pie. Brush with milk and sprinkle with the turdinado sugar. Place the pie in the center of the oven and place a rimmed baking sheet on the rack below. Bake until the crust is golden brown about 50 minutes. Cool on a rack and serve the pie warm or at room temperature.
|
all-purpose flour salt sugar unsalted butter vegetable shortening sour cream water orange cranberries blueberries huckleberries salt sugar cornstarch cinnamon ground cayenne pepper milk turbinado sugar granulated sugar
|
45,613 |
Guacamole
|
Cut the avacadoes and mash them in a bowl. Finely slice 1 tomato and set aside. Put garlic salt and garlic into bowl with avacadoes. Season to your taste. Add a little jalapeno juice and mix. I then add about 1/4c. salsa and mix. Squeeze some lemon into the bowl (This prevents browning and adds to the taste). Last I add my tomato and mix gently. I add the tomato last so it won't be bruised with all the mixing. Finally taste it. I usually add a little more garlic at the end! Enjoy!
|
avocados tomatoes garlic salsa lemon
|
513,306 |
My Friend, Tony's Best Pesto
|
Combine basil garlic cheeses and nuts in a blender. Process to mix well. On low speed slowly add olive oil. Season to taste with salt and pepper. Process to desired consistency then let stand 5 minutes at room temperature before serving.
|
fresh basil leaves garlic cloves parmesan cheese romano cheese pine nuts olive oil
|
438,779 |
Scoop-It-Up Tuna Salad (Great for the Lunchbox)
|
Combine the tuna carrot mayonnaise and salt and pepper to taste in a medium bowl and mix well. Chill until ready to use. To pack for a school lunch place the tuna salad in a plastic container with a tight-fitting lid. Pack “scoopers” in separate containers.
|
tuna in water carrot mayonnaise black pepper tortilla chips celery rib cucumber bagel chips
|
507,389 |
Gourmet Pot Pie
|
Preheat oven to 400°F. Heat large pan to medium. Add butter and saute onion celery carrots potatoes and dash of salt and pepper for 10-15 min until onions are translucent. If using flour as thickener add flour and stir into mixture for 1 minute. If using cornstarch as thickener add cornstarch to small amount of half-and-half and stir till combined. Combine half-and-half broth and white wine and gradually stir into sauteed veggie mixture. Cook over medium heat and stir until thickened and bubbly. Add meat peas salt pepper thyme and nutmeg and stir well. Pour into a 2-quart casserole dish and top with pie crust. Cut 3 slits to allow steam to escape. Beat the egg and use a pastry brush to generously apply egg to pie crust top. Bake for 40-50 minutes or until crust is golden brown and filling is bubbly. * Can be made ahead and kept in the fridge up to two days before cooking or kept frozen for approximately 30 days. Defrost in fridge before baking. If making ahead brush egg on pastry before dish goes into the oven.
|
butter onion celery carrot potato salt pepper wheat flour cornstarch chicken broth half-and-half dry white wine salt pepper fresh thyme nutmeg egg
|
73,895 |
Chocolate Lover's Mousse
|
In small cup sprinkle gelatin over cold water. Let stand 1 minute to soften add boiling water Stir til gelatin is completly dissolved and mixture is clear cool slightly In small mixing bowl stir together sugar& cocoa; add whipping cream& vanilla Beat on medium speed of mixture scraping bottom of bowl occasionally til mixture is stiff Pour in gelatin mixture; beat til well blended Spoon into serving dishes or champagne glasses Refrigerate about 30 minutes Garnish with raspberries chocolate curls or miniature chips.
|
unflavored gelatin water boiling water sugar fresh raspberry
|
386,522 |
Julie Haggerty's Perfect Pound Cake Trifle
|
.Trim crusts from pound cake cut cross-wise in 3/4 inch slices. Cut each slice diagonally into triangles. Place slices in bottom of 2 1/2 quart clear glass bowl. Brush generously with sherry. Spoon berries evenly over the slices. Whisk milk and pudding mix in a large bowl until creamy and thickened. Refrigerate 15 minutes until set. Pour mixture over berries. Refrigerate trifle 10 minutes. Spread cool whip on top and cover with plastic. Refrigerate until served.
|
cream sherry frozen mixed berries vanilla flavor instant pudding and pie filling mix
|
258,705 |
Chinese Peppers and Eggs
|
Heat oil over med heat in wok; add garlic chilies onion and peppers cook for about 2 minutes Mix eggs and salt & pepper scramble well and pour on top of peppers mixture Fold eggs and peppers until eggs are well done.
|
garlic cloves red onion green peppers eggs
|
313,116 |
Spring Spinach Salad
|
Place spinach feta and cooled pine nuts chicken in a large salad bowl. Add half of the dressing and gently toss to mix. Arrange the pear or apple slices and raspberries on top and pour the remaining dressing over all. Serve without tossing again. Dressing: Combine all the ingredients in a pint jar and shake to mix. Use right away or refrigerate for up to 2 weeks.
|
feta cheese pine nuts boneless skinless chicken breasts pear raspberries red onions sugar mustard powder salt red wine vinegar olive oil
|
318,221 |
Spinach Dip With Homemade Pita Chips
|
To make the pita chips split the pita breads in half and cut into 4 triangled shape pieces. Oil a large baking sheet with the olive oil and line the pita slices in even rows. Salt the slices well for taste. You can also add some black pepper for a little more spice to it as well. Bake at 375 for about 10-12 minutes and the slices are toasted to a golden brown. To make the dip empty the soup mix packet into a medium sized bowl. Add the sour cream and the mayonnaise and stir well. Add the drained spinach and the optional water chestnuts and stir well to combine. Chill for at least 2 hours.
|
salt olive oil light sour cream light mayonnaise frozen chopped spinach water chestnuts
|
48,496 |
Edna's Ginger Cookies
|
Melt butter and mix with oil. Add sugar and egg. Beat well. Separately mix flour baking soda and spices. Add flour mixture to butter mixture. Once incorporated add molasses. Chill. Roll into balls (small walnut size). Roll balls in granulated sugar. Bake at 350 10- 12 minutes. Use foil on cookie sheet.
|
butter sugar egg flour baking soda cinnamon ground ginger ground cloves molasses
|
120,503 |
Mangospacho
|
In a blender or food processor combine 4 cups of the mango with 1 cup water ginger ale vinegar oil and sugar. Puree until smooth. Season with salt and pepper pour into a nonreactive bowl cover and refrigerate until cold about 4 hours. In another nonreactive bowl combine the other 4 cups mango cucmber red onion and 1/2 cup chopped cilantro. Cover and refrigerate until cold. To serve divide the cucumber mixture evenly among chilled soup bowls and ladle the soup over the mixture. Sprinkle with remaining cilantro. Serve immediately. The prep time assumes that you are using canned mango.
|
ginger ale water mangoes light olive oil granulated sugar cucumbers red onion fresh cilantro
|
430,518 |
Subway's Golden Broccoli Cheese Soup (Copycat)
|
Cook onion in butter until it's tender. Stir in flour and pepper; add milk. Cook over medium heat until thickened to make the roux. Slowly add cheese. In another pan dissolve bouillon cubes in boiling water. Add broccoli. Cook until tender. Add to cheese mixture and stir well. Note: You may want to chop up broccoli into finer pieces depending on your preference.
|
onions butter flour pepper milk cheddar cheese chicken bouillon cubes boiling water frozen broccoli
|
113,441 |
Swiss Chard Phyllo Pie
|
Grate the Comte cheese. Peel and grate the potato. Fill a large pot with water and put on high heat to boil. Wash the Swiss chard and remove the stems. Rip or chop up the chard. Add the chard to the water for about 4 minutes (until tender). Chop the onion while the chard cooks. Drain the chard and run under cold water. Squeeze out the excess water from the chard. Mix chard onion potato cheeses and oregano in a large bowl (optional: add salt and pepper to taste). Add lightly beaten eggs (or use egg-beaters to avoid cholesterol like I do). Preheat oven to 400°F. Lay out one phyllo dough sheet on a non-stick baking sheet lightly brush with olive oil. Place another phyllo sheet on top of the first brush with oil. Repeat until you have used about five sheets of phyllo dough. Spoon the chard mixture onto the middle of the pile of phyllo sheets and spread it out (about 1/2 inch from edges). Layer the last five phyllo dough sheets (one by one brushing each with oil) over the chard mixture. Bake for 35 to 40 minutes (phyllo crust should be light brown on edges and very flaky).
|
swiss chard onion potato comte cheese parmesan cheese oregano eggs phyllo dough olive oil
|
378,978 |
Fresh Summer Zucchini, Chickpea and Goat Cheese Salad
|
Combine all ingredients (except balsamic vinegar) in a bowl large enough to gently stir things together. I broke the goat cheese into smaller chunks before trying to incorporate it. Season to taste. I would let it sit for a little while before eating to let the flavors meld but it isn't 100% necessary. Either splash with balsamic vinegar before serving or reduce some on the stove to drizzle on top. The sweetness and the acidity really play well with and enhance the fresh flavors.
|
chickpeas garlic cloves red onion zucchini red bell pepper pecans craisins of fresh mint fresh basil extra virgin olive oil cracked black pepper kosher salt red pepper flakes
|
533,663 |
Smoked Mackerel With Crispy Skin
|
In a small bowl mix together the natural yogurt and horseradish taste and season with salt and pepper. Slice the beetroot reserving the juice. Arrange on serving plates. Arrange the rocket salad on serving plates. Heat a non stick sauté pan over a medium heat. With a sharp knife slice 2-3 cuts into the mackerel skinand place the Mackerel skin side down in the pan and cook gently for 5 minutes or until skin is crispy. Place on top of the salad. Spoon the horseradish mixture around the plates. Mix the olive oil with 2 tablespoon of the reserved beetroot juice and drizzle over the plates.
|
yogurt beetroots olive oil rocket
|
320,724 |
Sloppy Buffalo Joes-Rachael Ray
|
eat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon cook 5 to 6 minutes. Add in carrots celery onions and garlic season with salt and freshly ground black pepper cook 7 to 8 minutes more. In a bowl combine the vinegar sugar Worcestershire hot sauce tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.
|
extra virgin olive oil ground chicken turkey breast carrot celery yellow onion garlic cloves red wine vinegar brown sugar Worcestershire sauce tomato sauce blue cheese dill pickles
|
156,378 |
Jalapeno Poppers
|
cut peppers in half lengthwise remove seeds.with a butter knife put cream cheese in each half of pepper until stuffed. whisk together eggs and milk in a bowl.in another bowl put bread crumbs.roll each half of peppers in the egg mix and then in the bread crumbs.bake in a 350degree oven for about 30min.or until lightly browned.or you can freeze them.
|
cream cheese eggs milk
|
173,569 |
Broccoli-Rice Casserole
|
Cook broccoli in boiling water for 3 minutes or until crisp tender. Drain and plunge into cold water drain again and set aside. Melt 1 tablespoon plus 1 teaspoon butter/margarine in saucepan over medium heat. Add onions and sauté for 3 minutes or until tender. Add flour and mustard; cook 1 minute stirring constantly with a wire whisk. Gradually add the milk stirring constantly. Cook an additional 2 minutes or until thick and bubbly. Remove from heat and stir in pepper. Combine broccoli and milk mixture rice cheese and mayo in a bowl stir well. Spoon into shallow 2 quart casserole coated with cooking spray. Melt remaining teaspoon butter and combine with cracker/Melba toast crumbs. Sprinkle over mixture. Bake 350°F for 25 minutes or until thoroughly heated.
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fresh broccoli margarine margarine onion flour dry mustard milk pepper cooked long-grain rice cheddar cheese mayonnaise
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502,803 |
Creole Eggs
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Place onion bell pepper celery garlic bay leaf and butter in a 2 quart glass measure. Cover with plastic wrap. Cut a small slit in plastic wrap to vent. Microwave on high for 4 minutes. Drain liquid from tomatoes into a small bowl; set aside. Add tomatoes to vegie mixture in the glass measure. Add tomato juice Worcestershire sauce hot sauce and paprika; stir well. Cover again and microwave on high for 3 minutes. Remove bay leaf. Using a small wire whisk blend cornstarch into reserved tomato liquid. Stir mixture into heated sauce. Cover again. Stirring midway through cooking microwave on high for 3 minutes or until sauce is bubbly and thickened. Toast muffins place 2 halves on each plate and top with sliced eggs. Top with sauce; serve immediately.
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onion green bell pepper celery ribs garlic cloves bay leaf unsalted butter diced tomatoes tomato juice Worcestershire sauce paprika cornstarch English muffins hard-boiled eggs
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276,564 |
Pie Crust
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ix in flour salt cut in shortening sprinkle with water 1 tbsp at a time till loose flour is gone roll in to ball and roll out with a rolling pin makes 2 crusts.
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flour salt shortening cold water
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214,538 |
Moist, Tender Spice Cake: Gingerbread Variation
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Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk eggs molasses and vanilla extract in a 2-cup measuring cup. Beat softened butter into dry ingredients first on low then medium until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated about 30 seconds. Pour batter into cake pan. Bake until a cake tester or toothpick inserted into the cake's center comes out clean about 30-40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
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all-purpose flour cornstarch baking powder baking soda salt ground ginger ground cinnamon ground allspice milk eggs vanilla extract unsalted butter dark brown sugar molasses
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