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44,983 |
Cocoa-Banana Muffinettes
|
Heat oven to 400 degrees F. Line 30 miniature muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. Combine flour oatmeal brown sugar cocoa baking powder and baking soda; mix well. Add combined bananas milk margarine egg whites and vanilla mixing just until moistened. Fill prepared cups almost full. Bake 10 to 12 minutes or until wooden pick inserted in center comes out clean. Let muffins stand a few minutes; remove from pan. Cool; sprinkle with powdered sugar.
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all-purpose flour Quaker Oats brown sugar baking powder baking powder banana milk margarine vanilla powdered sugar
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201,209 |
Chocolate Orange Fudge
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Spray lightly a 9x13 inch pan with non stick cooking spray. In large pan combine sugar margarine and evaporated milk. Bring to a boil stirring constantly. Boil over medium heat until candy thermometer reaches 230-235*. Remove from heat; add marshmallow creme and chocolate chips. Blend until smooth. Stir in vanilla orange extract and orange peel. Pour into prepared pan cool at room temperature. *Make sure you use Real Orange Extract it gives it a much better flavor.
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sugar margarine evaporated milk marshmallow cream chocolate chips vanilla extract
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209,385 |
Eggs in a Box
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Butter both sides of 2 slices of old bread. Cut a hole in each with a cookie cutter (any shape you want but the rounder ones work best). Heat frying pan or flat griddle on med. heat and spray with cooking spray. Put buttered bread in pan and immediatly crack an egg into each hole inside the bread. Add pepper to taste. (Cover with a lid if you want over hard eggs). In small bowl whisk one egg milk Splenda and pumpkin pie spice together. Add leftover bread that was cut out with the cookie cutter. Coat bread holes in egg mixture and add to pan. Uncover pan and flip toast with eggs in them. Bread should be slightly browm on each side (same for the bread holes). Serve immediatly. I find that the bread holes are sweet enough by themselves but if you have to add some sugar-free maple syrup or no sugar added fruit spread/jelly/preserves to them.
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eggs butter pepper Splenda sugar substitute pumpkin pie spice milk
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272,966 |
Frescavena-Like Oatmeal Drink Mix
|
Empty 8 oz box of infant cereal into food processor. Using this cereal instead of rolled oats produces a finer grain that more easily dissolves in liquid plus it is fortified with more vitamins and minerals. Blend until the flakes are no longer visible and it becomes a fine powder (3-5 minutes). Add sugar and blend again until it is mixed thoroughly and all the same fine powder consistency. Add 2 tablespoons (add more or less to taste) of mixture to 8 ounces of milk or water and blend in a blender or shaker cup with 2 ice cubes and enjoy! Optional additions: add vanilla cinnamon or strawberry quick to final beverage. Can be served as a warm beverage as well.
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ranulated sugar
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99,406 |
Swiss Green Bean Casserole
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Melt 2 tbsp butter stir in flour salt pepper sugar onion. Add sour cream gradually until smooth. Add beans. Mix together and heat thoroughly. Pour into greased casserole dish. Grate cheese over top. Crush cornflakes and mix with melted butter. Put on top of beans. Cover and bake 20 minutes at 400.
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butter flour salt pepper sugar onion sour cream string beans swiss cheese butter
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272,323 |
Macaroon Apple Cobbler
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Place the apples in an ungreased 9-in. pie plate. Combine sugar and cinnamon; sprinkle over apples. Top with coconut and pecans; set aside. In a mixing bowl cream butter and sugar. Add egg and vanilla; mix well. Combine flour and baking powder; add to the creamed mixture until blended. Carefully spread over apples. Bake at 350 for 25-30 minutes or until top is golden brown and fruit is tender. Serve warm. Yield: 6-8 servings.
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tart apples sugar ground cinnamon flaked coconut pecans butter sugar egg vanilla extract all-purpose flour baking powder
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101,699 |
Ivar's Clam Chowder
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In a medium saucepan drain the juice from the clams; set the clams aside. Combine clam juice with the onions celery and potatoes. Add enough water to barely cover and simmer covered over medium heat until the potatoes are tender about 20 minutes. In a large saucepan melt the butter. Add flour and stir in to the butter. Slowly whisk in the warm half-and-half. Cook and whisk until smooth and thick about 5 minutes. If you want a thinner chowder add 1/2 to 3/4 cup water or clam broth. Add the vegetables with their cooking liquid clams salt pepper and sugar to the pan. Stir well and adjust the seasonings if necessary.
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minced clams onion celery potatoes butter margarine flour half-and-half salt pepper sugar
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291,019 |
White Chocolate Pound Cake
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Preheat oven to 350. Grease and flour a 10 inch tube pan. in a glass measuring cup microwave the white chocolate on high for 1 minute then stir until smooth. Let cool slightly. Place remaining ingredients in a large mixing bowl then add chocolate. Mix at low speed for 1 minute scraping sides down frequently. Increase mixer speed to medium and beat 2 minutes more scraping sides down as needed. Pour batter into prepared pan. Bake for 38-42 minutes or until tests done. Remove from oven and allow to cool for 20 minutes then run a long sharp knife around edge of cake. Invert the cake onto a wire rack then invert again so it is right side up. Let cool for about 20 minutes more. While cake is still warm make a thin glaze with orange juice and powdered sugar. Drizzle over cake and let rest for 10 minutes before slicing.
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orange zest white chocolate ricotta cheese eggs powdered sugar orange zest
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473,090 |
Jalapeno Brined Cornish Hens
|
Wash the hens under cold water and remove inards____________. Divide the 4 cornish hens into 2 1 gallon ziplock bags.Ina large bow add jalapenos salt and hot water stirring to dissolve salt in the hot water.Add 10 more cups of cold water stirring to combine the mixture and divide brine between the two ziplock bags.Seal bags and transfer to the refrigerator to let brine at least 8 hours the longer the better. Remove the cornish hens from the bags and pat dry.Bring to room temperature letting sit for 30 minutes.Heat grill to medium high heat. Place the hens on the grill indirect heat.place the hens on the grill cook until golden brown with thighregistering internal temp of 170 about 35-45 minutes. For the sauce: in a large pan add orange juice concentrate rasberry preserves chipotle and salt.Warm over high heatusing a wish to break up the rasberry preserves.Cook 1-2 minutes or until a glaze like consistency.Reduce heat to medium low and add each piece of butterone after the other as soon as it disolves wisking all the time.Cover to keep warn and remove from heat. Durning the last 5 minutes of cooking time baste the hens with half of the sauce.Remove the hens from the grill let rest 10 minutes and serve with remaining chipotle-orange sauce.
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kosher salt hot water chipotle chile in adobo kosher salt butter
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221,681 |
Jan's Sour Cream Coffee Cake
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Cream margarine and sugar together. Add eggs and vanilla. Add sifted dry ingredients and sour cream alternately. Spread 1/2 the batter in a 9x13-inch greased and floured pan. Spread 1/2 of filling over batter. Cover with remaining dough. Sprinkle rest of filling on top. Bake at 350°F for 35 minutes. Cherries may be added to top for decoration. Cool slightly and drizzle with confectioners' sugar icing on top.
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margarine sugar eggs vanilla flour baking powder baking soda salt sour cream brown sugar sugar cinnamon walnuts
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376,634 |
Kirsch Family Chocolate Chip Cookies
|
Preheat the oven to 350. Make sure your rack is in the middle. Cream together the Crisco white and brown sugar salt baking soda vanilla and milk. A wooden spoon works best! You want to make sure the sugar is dissolved. Add the egg and stir until creamy. Add in the flour the whole bag of chocolate chips oats and nuts (the last two are if desired--my husband says no oats but I always put them in anyway). Stir until combined and there's no flour at the bottom of the bowl. Using a teaspoon scoop a heaping spoonful onto a cookie sheet. We like to make them tiny four across by six down. You should get two full trays like this unless someone comes in and eats the dough while it's in the fridge. Bake for 8 to 10 minutes--I set the timer for 8 and check. The second batch always bakes faster than the first. You want them to be golden brown and if you like them crispy leave them in for longer! When they're done I like to put them on paper towels to cool. Then enjoy!
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white sugar brown sugar salt baking soda vanilla milk egg flour oats walnuts chocolate chips
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239,549 |
Pronto Prosciutto Pasta
|
Cook spaghetti according to package directions. Meanwhile in a large skillet saute garlic in oil until tender. Stir in the prosciutto olives onion powder basil parsley pepper and salt. Cook uncovered over medium heat for 3-4 minute or until heated through. Drain spaghetti; toss with prosciutto mixture. Sprinkle with feta cheese.
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spaghetti garlic olive oil prosciutto ripe olives onion powder dried basil dried parsley flakes pepper salt feta cheese
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279,600 |
Pasta With Red Bell Pepper, Mushroom, and Zucchini
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In a large nonstick skillet warm oil over medium heat; add in bell pepper onion mushrooms zucchini and garlic. Stir/saute until tender crisp about 6-8 minutes. Add in tomatoes salt pepper and basil; cook until flavors are blended stirring occasionally about 20 minutes. Toss with pasta oil cheese and parsley until well mixed. Tranfer to a warm platter; serve immediately; top with more cheese if desired.
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red bell pepper green onions mushroom zucchini garlic cloves diced tomatoes salt fresh ground black pepper basil leaves mostaccioli pasta olive oil butter parmesan cheese parsley
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46,517 |
Fresh Peach Cake
|
Preheat oven to 350°F. Grease and flour 15-10-inch jelly-roll pan or 13x9x2 inch baking pan. For cake blend 1 tablespoon butter sugar flour baking powder and milk in mixing bowl. Spread in prepared pan (s). For cinnamon-sugar stir together sugar and cinnamon. Sprinkle half of cinnamon-sugar lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle remaining cinnamon- sugar over top. Drizzle melted butter over all. Bake for 25 to 30 minute.
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butter sugar flour baking powder milk butter sugar cinnamon
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437,695 |
Sarasota's Black Bean Chorizo Chili
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Chorizo and Vegetables -- In a large pot add the olive oil and bring to medium high heat. Add the chorizo and saute until golden brown. Reduce the heat to medium and add in the celery onion garlic red and green peppers jalapenos chipotles and cook 4-5 minutes until the vegetables begin to soften. Beans and Sauce -- Add the beans tomatoes chicken broth chili powder cumin and oregano and mix well. Simmer of medium low to low heat for 1 our. After 30 minutes check for seasoning (salt and pepper) and if you want a little more heat you could add a little chipotle sauce. But be careful - it is a subtle heat. Don't add too much. Finish -- After an hour it's time to enjoy. Finish by squeezing in 1/2 of the lime cilantro and adding the corn. Cook just another couple of minutes to heat up the corn. Serve -- I like the favorites. Served with diced avocado salsa cheese (pepper jack) black olives sour cream and the lime wedges. Corn bread as always with chili - on the side or you can use some tortilla chips. Blue corn chips are great with this. ENJOY!
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black beans cannellini beans diced tomatoes crushed tomatoes corn chicken broth sweet onion red bell pepper green pepper celery ribs chipotle chile in adobo garlic chili powder ground cumin dried oregano fresh cilantro lime olive oil salt pepper
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44,933 |
Pumpkin Cake
|
Mix together all the cake ingredients for 2 minutes. Pour into a bundt pan coated with cooking spray. Bake 35 to 40 minutes at 350 degrees. Cool. Glaze: Mix together the powdered sugar and vanilla. Add water one tablespoon at a time to get a runny consistency. Drizzle over the warm cake.
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canned pumpkin nonfat sour cream vanilla cinnamon allspice ground ginger ground cloves nutmeg powdered sugar vanilla water
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214,326 |
Gingerbread Scones
|
Combine flour brown sugar baking powder ground ginger baking soda cinnamon and 1/2 tsp salt in a large mixing bowl. Cut in butter or margarine with a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture. Stir together egg yolk molasses and milk in a small mixing bowl. Add all at once to center of the flour mixture. Stir with a fork till combined-mixture may seem dry. Turn out dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or till nearly smooth. Pat or lightly roll the dough into a 7-inch circle. Cut into 8 wedges. Arrange wedges about 1 inch apart on a ungreased baking sheet. Brush with egg white and sprinkle with sugar. Bake in a 400° oven for 12-15 minutes or until light brown. Serve warm.
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all-purpose flour brown sugar baking powder ground ginger baking soda ground cinnamon butter margarine molasses milk sugar sugar white sugar
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311,241 |
Chocolate Frosting
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Combine melted butter cocoa and salt; then add milk and vanilla. Mix in sugar in 3 parts. Mix until smooth and creamy. Add more sugar to thicken or milk to thin if needed for good spreading consistency. Frosts 2 - 8 or 9 inch layers or a 13x9 inch cake.
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butter salt milk vanilla confectioners' sugar
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245,567 |
Sausage-Cheese Rollups
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Make small (approx 3/4 tsp) sausage balls. In skillet brown sausage balls on all sides. Drain on paper towel then set aside. Mix flour and spices together. Cut margarine into flour mix. Stir cheese into flour mix (this may have to be done by hand). If cheese/flour mix consistency is too thick add a little milk. Wrap a small amount of dough around each sausage ball. Place on cookie sheet. Bake 15-20 minutes at 400°F.
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bulk sausage all-purpose flour paprika salt curry powder margarine sharp cheddar cheese
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449,354 |
Thai Chicken Pizza With Sweet Chili Sauce
|
Preheat oven and pizza stone to 550* (or as high as your oven will go may only be 500*). Prepare your dough to top. You can prebake your crust for a minute or two after brushing with olive oil or you can do as I do and just top the dough since I bake at such a high heat. Brush crust with olive oil. Spread on Thai Sweet Chili Sauce as thick or thinly as you like. (It is very sweet with just a hint of heat I happen to love sweet and savory together so I use a lot and add a pinch or two or crushed chili flakes). Layer on italian cheese and half of the cheddar. Add veggies chicken remaining cheddar. Sprinkle on sesame seeds allowing some to get on the untopped crust as well. Working quickly so as not to let the oven temperature drop transfer pizza to pizza stone using a pizza peel cookie sheet or parchment paper. Bake for 8-10 minutes depending on the amount of toppings you added and how done you like your crust. If you have never baked a pizza at this high of heat before you should DEFINITELY watch it like a hawk the first few times so you don't burn it. I have been told (and agree) that the high heat gives you more of a pizzaria-style pie! Remove from oven and allow to cool for a minute. Drizzle with siracha and sprinkle with cilantro if desired.
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Pizza Dough Perfection olive oil red pepper flakes sharp cheddar cheese broccoli floret green onion carrot red bell pepper chicken breast Peanut Sauce sesame seeds cilantro hot chili sauce
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77,218 |
Simple Chicken Flavored Skillet Stuffing
|
In a large skillet saute the onion garlic (if using) and celery in butter until soft. Stir in the remaining ingredients except the bread crumbs; simmer for 5 minutes. Add the bread crumbs; cover turn off heat and allow to sit for 8-10 mins (if the mixture seems dry then add in a bit more chicken broth). Sprinkle with Parmesan cheese if desired.
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onion fresh garlic celery butter dried parsley flakes dried sage dried thyme chicken broth butter
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258,978 |
Blue Cheese Dressing
|
Whisk all ingredients together. Refrigerate.
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sour cream mayonnaise buttermilk blue cheese onion powder garlic powder fish sauce dried chives dried dill kosher salt ground black pepper
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526,256 |
Mulled Wine Apple Crisps
|
Preheat oven to 350°F and grease 6 (1 cup) jars. Place apples chayotes sugar agave wine juice cinnamon stick and cloves in a large saucepan and bring to a simmer over medium heat. Reduce heat to low and cook covered stirring occasionally for 10 minutes or until apples and squash are tender. Use a slotted spoon to transfer apple and squash mixture to prepared jars. Bring wine mixture to the boil over medium-high heat and cook uncovered until reduced by half. Stir in vanilla then strain over apple mixture in each jar. Whisk together the kinako oatmeal Truvia baking powder cinnamon and nutmeg into a bowl. Drizzle in the oil and toss to combine. Spoon crumble mixture over apple mixture in the jars packing lightly. Bake for 30 minutes or until crumble is golden brown.
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apples chayotes dark brown sugar red wine cinnamon sticks ground cloves vanilla rolled oats baking powder cinnamon nutmeg canola oil
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111,229 |
Aqua Negra Marinade
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combine all ingredients with a whisk. Stores in the refrigerator for 2 days.
|
soy sauce cumin garlic fresh lime juice
|
339,838 |
Haricots Verts, Roasted Fennel and Shallots
|
Preheat oven to 450°F Spray rimmed baking sheet with nonstick spray. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges with some core still attached to each. Combine fennel and shallots in large bowl. Add 3 tablespoons oil; stir to coat. Arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden stirring every 10 minutes about 35 minutes. Cook haricots verts in large saucepan of boiling salted water until crisp-tender about 3 minutes. Drain. Rinse with cold water and drain again. Pat dry. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through about 3 minutes. Season with salt and pepper. Transfer to bowl and serve.
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fennel bulbs shallot olive oil green beans
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175,691 |
Asian Poached Chicken Balls
|
Combine first seven ingredients and form small meatballs. Place meatballs in the bottom of a large saucepan and cover with chicken stock. Bring to a boil. Once it comes to a boil simmer for 15-20 minutes. When cooked through remove meatballs from stock. Combine 4 tablespoons of the cooking liquid with the cornstarch and add this to the rest of the stock. This will thicken up to a nice sauce consistency. Once thickened add meatballs back to the sauce and stir to combine. Great served over white rice with some steamed vegtables on the side.
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ground chicken garlic cloves fresh ginger green onions soy sauce panko breadcrumbs cornstarch
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4,116 |
Orange Filling
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Mix sugar and corn starch in double boiler. Add beaten egg yolk and orange juice. Cook for 10 - 15 minutes or until thick. Remove from heat add butter and peel. Cool. Lemon Cream Filling 1 egg yolk beaten 1/2 cup sugar 2 Tbsp corn starch 1/4 cup lemon juice 1/8 tsp grated lemon peel 1/2 tsp butter 1/2 cup water. Combine yolk sugar corn starch 1/2 cup water lemon juice lemon peel and cook in double boiler for 15 minutes. Add butter. Cool.
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sugar cornstarch butter
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92,264 |
Vegetable Quesadillas
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Cook the broccoli for 2 minutes in boiling water drain; set aside--keep warm. Whisk the milk and flour in a small saucepan cook over medium heat 4-5 minutes stirring frequently. Stir in the corn bell pepper chilies salt and pepper. Remove from heat then add cilantro if desired. Spoon 1/4 of the vegetable mixture over HALF of one tortilla stopping a 1/2-inch from the border fold the other half over the mixture and press to seal. Repeat with the other 3 tortillas and vegetable mixture. Place the 4 quesadillas on a sprayed baking sheet and cook 8 minutes at 425°F or until hot and bubbly. Serve immediately.
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broccoli florets skim milk all-purpose flour all-purpose flour frozen whole kernel corn red bell pepper green chili salt fresh cilantro flour tortillas
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44,311 |
Caramel Pear Pie
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Add together in a large bowl the pears and lemon juice; toss. In a different bowl mix together 1/2 cup sugar tapioca cinnamon salt and nutmeg. Add to pears; stir gently to mix well. Let stand for 15 minutes. Pour mixture into the pastry shell. In a bowl mix the oats flour and remaining sugar. Cut in butter with a pastry blender until mixture is crumbly. Sprinkle over pears. Bake at 400 degrees for 45 minutes. In a saucepan melt caramels with milk over low heat. Stir until smooth. Add pecans. Drizzle over pie. Bake for 8-10 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.
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pears lemon juice sugar sugar quick-cooking tapioca ground cinnamon salt ground nutmeg rolled oats all-purpose flour butter margarine milk pecans
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18,899 |
Cajun Style Boudin Sausage
|
To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking cut and discard). Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. Mix all ingredients very well in a large bowl (you're looking for a moist but not runny mixture). Fill the casings with the mixture and make links by twisting the sausage where you wish the links to be. Four inches is a good size for a regular serving smaller links may be made for appetizer servings. Place the sausage in large saucepan or dutch oven in a single layer; cover and heat over high heat to a low simmer. Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through approximately 15 minutes. Drain and let rest for about 15 minutes before slicing; serve while warm.
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ground beef ground pork cooked rice onions garlic cloves hot chili peppers celery leeks green onions parsley cilantro red pepper flakes black pepper sugar thyme sage rosemary savory
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420,797 |
Spaghetti Meat Sauce (Freezable)
|
Saute onion and garlic in hot oil. Add meat and cook until browned. Add remaining ingredients; simmer slowly for about 1 hour. Cool quickly; freeze in ice cube trays. When frozen transfer to freezer container. To serve heat as many cubes as needed over low heat. Spoon over spaghetti and. top with grated cheese.
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onion garlic clove ground beef chopped tomato tomato paste water salt pepper bay leaf green pepper
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4,346 |
Florentine Artichoke Dip
|
Thaw and drain spinach; press between layers of paper towels. Drain and chop artichoke hearts. Combine spinach artichoke hearts garlic and next 4 ingredients stirring well. Spoon into a lightly greased 11 x 7\" baking dish; sprinkle with breadcrumbs. Bake at 375 for 25 minutes and serve with crackers or breadsticks.
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frozen spinach artichoke hearts garlic mayonnaise cream cheese lemon juice parmesan cheese
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93,254 |
Crimson Party Punch
|
Prepare drink mix according to package directions. Combine with Cherry 7 UP and strawberries in a punch bowl; blend well. Serve very cold.
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rozen strawberries
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55,694 |
Moosewood Mushroom Barley Soup!
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Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle). Add remaining stock or water tamari and sherry. Saute onions and garlic in butter. When they soften add mushrooms and 1/2 tsp salt. When all is tender add to barley being sure to include the liquid the vegetables expressed while cooking. Give it a generous grinding of black pepper and simmer 20 minutes covered over the lowest possible heat. Taste to correct seasoning.
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pearl barley water salt tamari soy sauce dry sherry butter garlic onion fresh mushrooms fresh ground black pepper
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273,372 |
Ricotta Cake
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Mix together ricotta cheese sugar and eggs; set aside. Prepare cake mix according to package instructions and pour into a greased and floured pan 13x9-inch baking pan. Carefully spoon ricotta mixture over the batter. Bake at 350°F for 60 to 65 minutes or until done. Cool on rack sprinkle with powdered sugar cut into squares and serve.
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ricotta cheese sugar eggs water eggs powdered sugar
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517,355 |
Banana Potatoes
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Boil the water and butter together. Margarine can be used instead with no issues. Salt can be tossed in as well but I don't use it. Remove the pot from heat. Mix in the milk and potato flakes. Stir until you get the desired consistancy. I usually stir for about 2-3 minutes when making this much. Add the banana extract. When its served fresh you won't taste the bananas much but the cooler the potatoes get the more powerful the bananas will become.
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water milk butter
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210,498 |
Hamburg Casserole
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Fry the chopped onion in a little fat till mostly done. Add the hamburg and fry till done breaking up into pieces. Add the soup mustard catsup salt and pepper. Simmer for a few minutes. Serve over mashed potato etc.
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hamburger onion chicken gumbo soup mustard catsup salt pepper
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267,661 |
Zurie's Holey Rustic Olive-And-Cheddar Bread
|
Grease a bread tin very well with butter. Mine have slightly sloping sides and measure on the bottom 3 1/4 x 7 1/2\ and is about 2 \" deep. (19 x 8 1/2 cm 5 cm deep). Heat oven to 350 deg F/180 deg C or slightly less if you have a convection oven. Drain the olives and pat dry with kitchen paper. Slice all of them into rounds. Grate the cheese on the large holes of your cheese grater weigh and keep. Put the flour into a bowl break in the eggs and whisk with electric beater. The eggs and flour will form small clumps. Add the baking powder white wine olive oil and creme fraiche to the flour-and-egg mixture. Whisk or beat until batter is smooth. Fold in the sliced olives and the cheese folding in well. Add the black pepper and strew over a pinch of salt if you like although it's not strictly necessary due to the salty olives and the cheese. Scrape the cake-like batter into the greased tin and smooth the top. Bake for 55 - 60 minutes. Best is to test with a skewer which should come out clean when bread is done. Turn out and cool on a rack. (The top might crack which is normal).
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green olives cheddar cheese all-purpose flour eggs baking powder dry white wine olive oil creme fraiche black pepper sea salt
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44,677 |
Sugar-Crusted Sweet Potato Biscuits
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Preheat oven to 400 degrees. Spray cookie sheet with Pam. In medium bowl combine flour baking powder salt and 2T. brown sugar; mix well. Using pastry blender or fork cut in shortening until mixture is crumbly. In a small bowl combine milk sweet potato and sour cream; blend well. Add to flour mixture all at once stirring just til moistened. Drop 1/4c. dough at a time onto cookie sheet; sprinkle with remaining 2T. brown sugar. Bake for 15-20 minutes or until peaks and bottoms of biscuits are golden brown. Remove from pan immediately. Note: Microwave a sweet potato until soft and then scoop out the 1/2 cup- simple!
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all-purpose flour baking powder salt brown sugar shortening milk mashed sweet potato sweet potato sour cream
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408,320 |
Light Artichoke Tomato Pasta Sauce
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Sautee garlic and onion and garlic in 1/2 tablespoon of olive oil over medium heat for 2-5 minutes (until soft). Add additional 1/2 tablespoon of olive oil and mushrooms and sautee for another 5 minutes until mushrooms are tender. Add additional ingredients bring to a boil reduce heat cover for 15-20 minutes. Serve over your favorite style whole wheat pasta.
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water-packed artichoke hearts diced tomatoes mushroom garlic cloves tomato paste extra virgin olive oil red pepper flakes basil
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264,515 |
Pork Chops With Paprika & Sage Cream
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.Mix paprika 1/2 t. salt and 1/4 t. pepper in small bowl. Spread half of mixture on pork pressing into both sides. Reserve remaining paprika mixture for sauce. Melt 1 T. butter with oil in heavy large skillet over medium heat. Add pork and brown well about 3 minutes per side. Transfer pork to heated platter and cover. Pour off dripping. Add remaining 1 T. butter and melt. Add shallots and cook 2 minutes stirring occasionally. Add remaining paprika mixture and minced sage and cook 30 seconds. Add wine and boil until reduced by half scraping up browned bits. Reduce heat to medium. Stir in cream. Simmer until thickened slightly. Season with s & p. Spoon over chops and prepare for heaven!
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paprika salt fresh ground white pepper butter shallots green onions fresh sage white wine
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256,676 |
Fillet of Steak With a Pepper Sauce
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In a saucepan mix red wine brandy red wine vinegar garlic clove beef stock water and crushed pepper. Bring to boil then reduce heat to a simmer simmer for about 10 minutes; you want to reduce slightly. Mix cornflour with a little water and add stir until mixture thickens add double cream and light cream. Stir and pour into heatproof jug to serve. For the steaks heat an oiled pan once hot add steaks and sear a couple of minutes on each side. Then cook until desired doneness. I bought really thick steaks so I cooked them 20-25 minutes for medium rare. So less cooking time if they are thin. Once cooked remove from pan and allow to stand for 5 minutes before serving. For a photo visit http://the-best-recipes.blogspot.com/.
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red wine brandy red wine vinegar garlic clove black pepper water cornflour
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46,247 |
Taco Soup
|
Brown hamburger and onions; drain off fat. Rinse and drain the 3 cans of beans and 1 can of corn. In a large Dutch oven add all ingredients. Bring to a boil reduce heat and simmer one hour. Top with cheese and serve with chips and sour cream.
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ground beef Rotel Tomatoes salt pepper pinto beans navy beans red kidney beans corn diced tomatoes water cheese sour cream
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475,926 |
Date Loaf Bars
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Combine the dates 1 cup sugar and water in a medium saucepan. Bring to a boil; reduce heat and simmer uncovered for 10 minutes or until thickened stirring frequently. Remove from the heat and let cool. Combine the flour and the next 4 ingredients in a large bowl stirring well. Add butter and vanilla stirring well. Press half of the oat mixture into a greased and floured 13 x 9x 2 inch pan. Pour the cooled date mixture over the crust. Crumble the remaining half of the oat mixture over the date mixture. Bake at 350 degrees for 30 minutes or until set and lightly browned. Let it cool on a wire rack. Cover and chill until it is firm. Cut into bars; gently roll the bars in powdered sugar.
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dates sugar water all-purpose flour quick-cooking oats dark brown sugar baking soda salt butter vanilla extract powdered sugar
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468,309 |
Indian Style Lentils
|
Cook lentils in 4 cups water until tender. 15-25 minute Meanwhile saute the garlic and onion in the oil. Transfer to a medium sized bowl and add the rest of the ingredients and stir very well. Once lentils are soft combine the onion mixture with the lentils in a slow cooker and cook over low heat for at least two hours. Enjoy.
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dry lentils olive oil garlic cloves onion ketchup unsweetened coconut milk ground coriander ground cumin chili powder turmeric garam masala
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92,069 |
Chocolate Chip Banana Nut Bread
|
Preheat oven to 350F. Prepare a standard size loaf pan (9\" x 5\") by greasing it or spraying it with cooking spray. In a large bowl cream butter sugar and eggs until they are fluffy. Stir in bananas and vanilla. Gradually add in flour baking soda and cocoa mixing just until combined. Stir in sour cream chocolate chips and nuts. (I save about 1 tablespoon each of the chips and nuts and sprinkle them on top of the loaf before baking.) Pour into the loaf pan. Bake for about 45-60 minutes or until the bread tests done (insert a toothpick in the center and if it comes out clean they are ready). Cool completely before cutting. (Alternatively pour the mixture into greased or lined muffin pans and bake for about 15 minutes. Makes about 18 muffins.).
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butter sugar eggs bananas vanilla extract all-purpose flour baking soda nonfat sour cream pecans
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218,823 |
Fishing Poles
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Tie licorice string to end of pretzel rod. Make a small hole in \"mouth\" end of swedish fish candy then tie the other end of licorice through hole.
|
aracter(0
|
377,642 |
Carpaccio (Beef) Metropolitan Museum of Art & Dan-Amer #1
|
Mix together the mayonnaise Dijon mustard to taste and enough olive oil to give you a sauce slightly less thick than pure mayonnaise. Ad the salt & pepper to taste then store the sauce in the refrigerator for 4 hours so flavors can blend. When ready to serve place a line of Carpaccio on each plate and drizzle a thin line of the sauce on each side and one in the middle. Sprinkle the parsley over and serve with a lemon wedge on each plate.
|
mayonnaise Dijon mustard olive oil beef parsley lemon wedge
|
303,953 |
Crunchy Chocolate-Peanut Butter Bars
|
Preheat oven to 350 degrees. In a medium bowl mix butter and brown sugar then stir in flour. Pat mixture into a 9 by 9 inch pan. Bake for 10 minutes at 350 degrees. Melt chocolate chips for about 30 seconds; then add peanut butter and microwave for about 30-45 seconds. Stir chocolate-peanut butter mixture until creamy. Pour over crust and spread evenly. Sprinkle with powdered sugar (optional). Cool in fridge for 1-1 1/2 hours. Serve cold.
|
flour brown sugar butter peanut butter powdered sugar
|
392,712 |
Cattiecann's Apple Crumble
|
Preheat oven to 400 degrees F. Mix 1/2 cup sugar and the cinnamon in a small bowl. Have the apples ready; mix the apples and the cinnamon-sugar mixture together. Let sit for a few minutes. Spread the apples in the pie crust. Cut butter into pea size chunks. Combine 1/3 cup sugar with the 3/4 cup flour. Add the butter chunks to the sugar-flour mixture. Toss to coat butter to make crumble. Spoon the coated butter over apples. (You will have excess flour.). Bake in the preheated oven for 35 to 40 minutes or until apples are soft and top is lightly brown.
|
apples white sugar ground cinnamon white sugar all-purpose flour butter
|
467,131 |
Almond and Cardamom Pastry - Iranian Baglawa
|
Preheat oven to 350. Mix almonds sugar and cardamom. Divide into 3 pieces. Brush baking dish with melted butter. Place filo pastry into baking dish and brush with butter. Repeat twice. Spread with one portion of the nut mixture and cover with 2 sheets of filo brushed with butter. Spread with one portion of the nut mixture and cover with 2 sheets of filo brushed with butter. Spread with one portion of the nut mixture and cover with 3 sheets of filo brushed with butter. Cut into diamond shapes. Bake 35-40 minutes until golden brown. Combine sugar and water in saucepan and boil rapidly for 15-20 minutes. Add lemon juice and cardamom. After 10 minutes remove from heat. Remove pan from oven. Add rose water to warm syrup and our slowly an evenly over the hot baglawa. Leave for several hours then run a knife through the triangle to loosen the edges so that you can remove them from the baking dish.
|
caster sugar cardamom phyllo pastry butter sugar water lemon juice cardamom rose water
|
112,457 |
Green Chile Cream Cheese Spread
|
Combine the ingredients in a bowl and use as you desire. This will keep in the fridge for a week or so just stir it up before you use it again.
|
cream cheese mild green chilies green chilies garlic powder garlic coarse salt
|
25,897 |
Halibut Onion Crunch
|
Preheat oven to 450°F. Combine the oil lemon juice marjoram garlic salt dry mustard and pepper. Pour over halibut; marinate 20 minutes turning once. Transfer fish to buttered baking dish. Sprinkle with cheese and onions. Bake 15 minutes or until done.
|
halibut fillets lemon juice marjoram garlic powder dry mustard kosher salt fresh ground pepper parmesan cheese
|
154,065 |
Oatmeal-Buttermilk Pancakes
|
In a large bowl combine the first 6 dry ingredients. In another smaller bowl whisk together buttermilk eggs melted butter and vanilla until well blended; add to the dry ingredients whisk until blended (there might be some small lumps that still remain). Cover and chill for a minimum of 2 hours or overnight. Heat oil in a skillet. Drop about 1/4 cup of batter into the skillet. Cook the pancakes until the bottoms are golden brown and bubbles form on top (about 2 minutes). Turn the pancakes over and cook until the bottoms are golden brown brushing the skillet with more oil or butter if necessary.
|
old fashioned oats flour sugar baking soda baking powder salt buttermilk eggs butter vanilla butter
|
460,201 |
Apple and Carrot Salad
|
Place apples in a large bowl and toss with lemon juice. Add carrots chives oil sugar salt pepper and cheese; toss to mix thoroughly.
|
apple apple fresh lemon juice carrots chives olive oil sugar table salt black pepper feta cheese
|
539,115 |
Dutch Fried Potatoes (Gebakken Aardappelen)
|
Cut potatoes into thick slices. Heat the butter in a pan and fry the diced bacon until fairly crispy. Remove bacon from the pan and set aside. Place potato slices in the bacon grease making sure the slices each touch the bottom of the skillet. (You will probably have to do this in batches.) Turn to low and slowly fry the potato slices until golden then flip to the other side. When potatoes are golden on both sides remove to a plate and keep warm then quickly saute the onions in the grease. Add back the bacon and potato slices and carefully toss them together. Season with salt to taste. Serve hot.
|
potatoes butter onion bacon
|
395,663 |
A Little Bit Spicy Deviled Eggs!
|
Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise mustard 1 tsp of the chives hot sauce salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with chives then the paprika. Sprinkle over a little chili powder if desired. Cover lightly with plastic wrap and refrigerate for up to one day before serving. Enjoy!
|
mayonnaise Dijon mustard chives chives salt ground black pepper paprika chili powder
|
397,807 |
Mock Pesto Pasta Salad
|
Combine in a food processor:. basil garlic olive oil almonds salt. process until well blended. add more oil if you prefer. Combine the hot pasta and the chicken. Pour pesto over both. Add dried cranberries and some slivered almonds. Toss to coat. Add the balsamic vinegar if you prefer the dish to be saucier.
|
fresh basil leaves garlic cloves olive oil sea salt cooked pasta chicken dried cranberries
|
53,704 |
Candy Buttermilk Pecan Pie
|
Pre-heat oven to 400 degrees. In mixing bowl cream butter and sugars. Add eggs one at a time mixing well after each. Combine flour and salt together and add to mixture. Blend in buttermilk and vanilla. Add pecans last. Mixture will be thin. Pour into unbaked pie shell. Bake at 400 degrees for 10 minutes then reduce oven to 350 and continue baking for another 30 minutes. You may need to protect edge of piecrust with foil if it begins to get really brown. When done pie will be a dark golden brown. Cool completely before slicing.
|
butter margarine sugar light brown sugar eggs flour salt buttermilk pecans vanilla
|
493,319 |
Pork Chops With Pineapple-Apple Chutney
|
To prepare chutney in a heavy medium saucepan combine all ingredients except oil and pork chops; place over medium-low heat. Bring to simmer; if mixture is dry add water 1–2 tablespoons at a time to keep mixture moist. Cook until mixture thickens and flavors blend about 40–45 minutes. Preheat oven to 300°F. In heavy 10-inch ovenproof skillet heat oil over medium-high heat. When hot add chops and saute 1–1 1/2 minutes each side until browned. Place skillet in oven and cook another 10–15 minutes turning occasionally. Serve with pineapple-apple chutney. EACH SERVING PROVIDES: 1 Fat 2 Fruits 1/2 Vegetable 3 Proteins 15 Optional Calories. PER SERVING: 338 Calories 26 g Protein 13 g Fat 31 g Carbohydrate 63 mg Sodium 67 mg Cholesterol 2 g Dietary Fiber; 7 points.
|
fresh pineapple granny smith apple golden raisin red bell pepper red onion cider vinegar orange marmalade garlic yellow mustard seeds cinnamon ground cloves olive oil
|
363,705 |
Quick & Delicious Hollandaise Sauce
|
NOTE: I HAVE BEEN MAKING HOLLANDAISE FOR YEARS AND HAVE NEVER HAD A SINGLE OCURRRENCE OF \"SALMONELLA\"! USE ONLY THE FRESHEST CRACK-FREE EGGS THAT HAVE BEEN PROPERLY REFRIGERATED. BEFORE BREAKING EGGS SANITIZE THE OUTER SHELLS FIRST THEN RINSE WELL FOR ADDED SAFETY. ALWAYS SERVE HOLLANDAISE WITHIN 1 HOUR OF PREPARATION. (STEP ONE): FINELY grate one washed fresh organic lemon to yield 1/8 teaspoon zest; KNEAD and squeeze enough lemons to yield 1 tablespoon juice. SELECT a durable quality kitchen blender with a removable center lid knob. SEPARATE two large eggs and add the yolks into the blender. ADD the lemon juice lemon zest 2-3 drops Tabasco brand sauce and 1 pinch cayenne pepper; COVER blender and pulse a few times until mixture is combined. PLACE 8 tablespoons (1 stick) unsalted butter in a microwave-safe measuring cup with spout; MELT butter on reduced power or in increments until just melted. REMOVE blender lid's center knob to leave a feeding hole; REPLACE adjusted lid. SLOWLY trickle the melted butter into blender feeder hole by drips or up to the thinnest steady stream until all of the butter has been added and the mixture is completely blended and emulsified (if mixture is too thick thin with 1 teaspoon lukewarm water then re-blend). SEASON hollandaise with 7/8 - 1 teaspoon kosher salt. SERVE immediately or keep Hollandaise warmed over a double boiler until just heated; stir as needed). ENJOY!
|
unsalted butter lemon juice lemon zest Tabasco sauce cayenne pepper kosher salt
|
30,151 |
Ginger Pears
|
Wash the pears. Do not peel them. Place in a saucepan. Add the remaining ingredients. Cover and heat the pan over medium flame for 5-7 minutes. Reduce heat to low. Cook for 20 minutes or until pears are soft when pierced with a fork. Chill in sauce and serve with ice cream!
|
pears ground ginger corn syrup dry white wine
|
59,302 |
Almond-Stuffed Pears
|
Place pear halves cut side down in a 12 x 8 x 2-inch baking dish. Combine sherry and water; pour over pears. Cover and bake at 350 degrees for 15 minutes. Turn pear halves over. Combine almonds sugar and almond extract; stir well and spoon equal amounts into cavity of each pear. Bake uncovered 5 additional minutes; serve warm.
|
pears dry sherry water light brown sugar
|
424,170 |
English Martrimonials (For Tea)
|
Mix together flour sugar and oats. Work in softened butter until mixture is crumbly. Press 1/2 evenly into bottom of an 8 x 8-inch pan. Spread evenly with jam. Press remaining mixture over jam covering completely. Bake at 325° for 40 to 45 minutes. Cool and slice into squares.
|
flour brown sugar oats butter
|
536,637 |
Shrimpy Lentils
|
Boil lentils in salted/buttered/curried water for 30 minutes. Add onions carrots celery green beans and lemon juice for the next 10 minutes. Mix in shrimp and garlic for the last 5 minutes. Afterwards turn heat to low. Let it simmer until there is no water left in the pot.
|
lentils butter curry powder salt yellow onion carrots celery green beans lemon garlic cloves shrimp
|
541,239 |
Marinated Vegetables - Light Version
|
Break or cut vegetables into bite sized pieces or florets. Mix in a large sealable Tupperware type container. Dressing: Mix and pour over vegetables. Let stand overnight. will keep two weeks in refrigerator. Other vegetables you can add: yellow squash or zucchini. fresh mushrooms. cucumbers. red and/or yellow peppers. (Note: Radishes taste good in this recipe but the red color bleeds into the white radish and takes on an unappealing appearance after a fews days).
|
cauliflower broccoli celery bell pepper onion canola oil vinegar salt pepper dry mustard poppy seeds Splenda Sugar Blend for Baking
|
287,033 |
Marakesh Chicken
|
Season chicken with spice mixture. In a large pot heat oil over med-high heat. Cook chicken in batches if necessary until browned about 10 minutes. Set chicken aside. Add onion to pan and cook about 5 minutes until soft and begining to brown. Add garlic to pan and cook 1 minute longer. Return chicken to pan. Add orange juice. Cover reduce hear and simmer 15 minutes. Remove cover and simmer another 15 minutes until sauce begins to thicken. You may have to stir regularly to prevent sticking and burning.
|
chicken breast halves cinnamon ground cloves black pepper olive oil onion garlic cloves chicken broth water
|
295,901 |
Boston Market Mashed Potato Recipe
|
eel and dice potatoes. Put potatoes into pot. Fill pot up until it has covered all of the potatoes (no more no less). Add olive oil salt pepper and parsley. Once it boils let it sit for 5-10 minutes Drain potatoes and put into mixer with the whisk attachment. Add butter and whip at highest speed. (But be sure that it doesn't go flying everywhere!) Add milk. Mix. Add salt and pepper. Mix. Add parsley. Mix. Serve with gravy! YUM!
|
potatoes butter skim milk olive oil parsley
|
344,312 |
Linzer Cookies (Dorie Greenspan)
|
Whisk together the ground nuts flour cinnamon salt and cloves. Using a fork stir the egg and the water together in a small bowl. Using a stand mixer with a paddle attachment beat the butter and sugar together at medium speed until smooth (about 3 minutes) scraping down the bowl as needed. Add the egg mixture and beat for 1 minute more. Reduce the speed to low and add the dry ingredients mixing only until they disappear into the dough. Don't work the dough much and if dry crumbs remain on the bottom of the bowl mix the dough by hand or with a spatula. Divide the dough in half. Put the dough between two large sheets of plastic wrap and press down with your hands until fairly flat. With a rolling pin roll out the dough until it is around 1/4 inch thick. Make sure that at this time you make sure the dough is not stuck to the plastic wrap. Place on a chopping board (still covered with plastic wrap) and place in the freezer for 45 minute. Center a rack in the oven and preheat to 375°F Line two baking sheets with parchment paper. Take out the dough from the freezer. Remove the plastic wrap from 1/2. Cut out the shapes. If you want a peekaboo cutout use a piping tip to cut a small circle in the center of 1/2 the cookies. Save the scrapes so that you can combine them with the other half's worth of scraps and re-freeze to make more cookies. Place cut outs on the baking sheet and bake for 11-13 minute or until they are lightly golden and firm to the touch. Transfer to a rack to cool. Repeat with the other half of the dough. When cool spread the jam on.
|
hazelnuts walnuts all-purpose flour cinnamon salt clove egg water unsalted butter sugar
|
142,429 |
Orzo and Snap Pea Salad
|
In a large pot of boiling salted water cook orzo 5 minutes. Add sugar snap peas and squash. Cook until orzo is al dente and vegetables are crisp-tender about 3 minutes. Drain well; return to pot. Add lemon juice olive oil and Parmesan. Season with salt and pepper. Toss to combine and serve.
|
coarse salt orzo pasta sugar snap pea lemon juice olive oil parmesan cheese ground pepper
|
159,660 |
Skillet-Barbecued Chops or Chicken
|
In a large frypan heat 2 tbs. oil over medium-high heat and brown chicken or chops on both sides. Meanwhile in a saucepan heat remaining 2 tbs. oil; add onion and garlic and cook until soft. Add remaining sauce ingredients; bring to a boil and simmer uncovered for 15 minutes. Drain excess fat from frypan and pour barbecue sauce over meat. Cover and simmer until tender about 30 minutes. Uncover during last few minutes to thicken sauce if desired.
|
chicken pieces onions garlic cloves tomato sauce ketchup vinegar brown sugar Worcestershire sauce dry mustard paprika salt pepper
|
79,015 |
Goat Cheese & Dates Crackers
|
Spread a light to medium coating of goat cheese on the crackers. Slice the dates into little 1/4 inch\"O\"s. Place 3 slices of dates on each cracker. Be sure to let everything come to room temperature before serving so you get the full flavor of the cheese and the dates.
|
itted dates
|
499,762 |
Asparagus & Orange Salad
|
Blanch Asparagus but leave crunchy. Dice Cucumber. Strain Oranges. Mix Olive Oil Worcester Sauce Sesame Oil Garlic Powder and Italian Season in a mixing bowl. Add Asparagus Oranges and Cucumber to the mix and mix thoroughly. Place into plastic baggie for marinating. Marinate at least 2 hours or overnight. Serve cold.
|
asparagus mandarin oranges cucumber olive oil Worcestershire sauce garlic powder
|
413,924 |
Browned Butter and Hazelnut Mashed Potatoes
|
In a large covered pot of cold water bring potatoes to a boil over high heat then reduce heat to medium & cook about 15 minutes or until potatoes are tender. Drain potatoes & leave them in the pot. Meantime in a large frying pan cook hazelnuts over medium heat stirring often until fragrant about 5 minutes. Add butter to the nuts & cook about 5 minutes stirring frequently until butter is golden brown & flecked with brown bits & hazelnuts are dark brown then pour hazelnut mixture into a bowl & set aside. Mash the hot potatoes in the pot then add milk yogurt salt & pepper mashing to blend. Transfer to a serving bowl & spoon about half the warm hazelnut mixture over the top serving the rest on the side.
|
russet potatoes hazelnuts unsalted butter milk kosher salt black pepper
|
57,858 |
Oven Baked Polenta with Parmesan
|
Preheat oven to 450^F. Bring water to a boil and add 2 tsp salt. Bring water to a simmer. Gradually whisk in the cornmeal. Whisk smooth. Bring to a simmer cover and place in the oven. Bake 1 1/2 hours stirring every 15 minutes until thick and no longer gritty. Stir in the butter and the Parmesan cheese. Salt and pepper to taste. Serve with extra grated Parmesan cheese.
|
water kosher salt cornmeal butter parmesan cheese
|
444,391 |
Gina's Gluten Free Chocolate Chip Peanut Butter Cookies
|
Preheat oven to 350 degrees. In large bowl blend all ingredients except for the chips until well combined. Stir in the chips. With moist hands roll into heaping tablespoon size balls. Place on baking sheet about 2 inches apart. Bake for 7 minutes. Rotate the baking sheet and bake for another 7 minutes until golden brown.
|
creamy peanut butter granulated sugar eggs baking soda salt
|
522,799 |
Guacamole
|
Remove skin and stones from the avocados and place the avocado flesh in a bowl. Mash with a fork or immersion blender to desired consistency. Add lemon juice crushed garlic (or garlic powder if using) tabasco sauce and creme fraiche. Mix well. Add salt and freshly ground pepper to taste. Serve immediately as the guacamole will go brown after a couple of hours.
|
avocados lemon juice garlic cloves garlic powder Tabasco sauce creme fraiche pepper salt
|
123,266 |
Ground Lamb Loaf & Tzatziki Sauce
|
LAMB: Process the onion in food processor for 10 to 15 seconds. Put into dish towel and squeeze almost all juice and discard juice. Return onion to food processor and add lamb garlic marjoram rosemary salt and pepper. Process about 1 minute until it becomes a fine paste. Scrape sides occasionally. TO COOK IN ROTISSERIE: Form the meat mixture into a loaf. Roll tightly in plastic wrap removing all air pockets. Twist ends so wrap is tight. Refrigerate at least 2 hours or overnight. Place meat on rotisserie skewer. Place aluminum foil shaped like a bowl underneath to catch drippings. Cook on high for 15 minutes. Reduce to medium and cook 30-45 minutes until inside temp is 175. TO COOK IN OVEN AS LOAF: Preheat oven to 325. Place mixture in loaf pan. Place loaf pan in water bath and bake for 60-75 minutes. Temp should reach 165-170. Remove from oven and drain off fat. Place loaf pan on cooling rack. Place something heavy (such as a brick wrapped in aluminum foil) directly on top of meat fof 15-20 minutes. TZATZIKI SAUCE: Place yogurt in a tea towel suspend over a bowl and drain for 2 hours in refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid. Discard liquid. Combine drained yogurt with all other sauce ingredients. Store in refrigerator in air tight container up to a week. TO SERVE: Slice lamb and serve on pita bread with tzatziki sauce chopped onion tomatoes and feta cheese.
|
onion ground lamb fresh garlic dried marjoram ground rosemary kosher salt fresh ground black pepper plain yogurt cucumber kosher salt garlic cloves olive oil red wine vinegar mint leaves onion chopped tomato feta cheese
|
132,431 |
Fire Hot Chilli Paste (Sambal) - Indonesian Sauce
|
You can omit the sugar if you do not like sweet. Bring all ingredients to a boil lower heat and simmer to half the consistency 20 minutes stirring to prevent burning at bottom of pan. Cool and liquefy the cooled above in blender. Serve at room temperature.
|
habanero pepper garlic cloves salt water lemon juice sugar
|
470,935 |
Dark Chocolate and Pumpkin Cupcakes
|
Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners and set aside. Sift together flour cocoa powder baking soda salt and baking powder. In another bowl whisk together eggs vanilla sugar and oil. Slowly whisk dry ingredients into into sugar mixture. Fold in pureed pumpkin. Fill cupcake liners 2/3 full with batter. Bake for 10-12 minutes or until toothpick inserted comes out clean. Allow to cool in cupcake tin for 5 minutes. Remove from cupcake tin and place on cooling rack to cool completely. For the frosting: Beat together powdered sugar and butter until fluffy. Add in vanilla and milk. Beat together until stiff and spreadable. Separate into different bowls and add a few drops of different colored food coloring. Spread frosting on cupcakes or use a piping bag.
|
all-purpose flour baking soda iodized salt baking powder eggs vanilla extract granulated sugar canola oil pumpkin puree powdered sugar butter vanilla milk
|
51,635 |
Clever Connie's Sweet & Sour Pork Chops
|
Set the oven at 250 degrees Fahrenheit. Trim excess fat off the pork chops. Add oil to frying pan and heat on high. Add garlic and swirl around for 30 seconds- don't let it brown or burn. Lower heat under frying pan. Brown the chops on both sides. Remove chops and place in an ovenproof baking dish in a single layer. Scrape the garlic and \"brown bits\" from the frying pan onto the top of the chops. Mix remaining ingredients together well and pour over the chops. Place chops into the oven. Lower heat to 200 degrees Fahrenheit. Leave chops in the oven for 2 hours or more. When the chops come from the oven - the longer the better - the meat will fall from the bones and the fat is easily removed. Shred the pork and return it to the \"sauce\". Leave the meat in the oven until you are ready-to-serve. Serve over rice.
|
garlic cloves brown sugar tomato ketchup soya sauce water
|
45,871 |
Easy Cabbage Rolls with Sauerkraut
|
Combine pork rice onions pepper garlic powder salt and paprika in large bowl. Steam heads of cabbage until leaves remove easily (about 5 minutes each in microwave along with 1/2 cup water covered with plastic wrap works well) Take handfuls of meat mixture and roll up in cabbage leaves. Place rolls in roasting pan. After covering the bottom of the pan top with half of the sauerkraut and half of the tomatoes. Repeat with second layer. Pour tomato juice over top. Cover and bake 2 1/2 hours at 350 degrees.
|
ground pork rice onions pepper garlic powder salt paprika tomato juice sauerkraut diced tomatoes cabbage
|
426,790 |
Turkey Stock
|
In large stockpot bring all ingredients to a boil reduce heat to medium-low and simmer for 3 to 4 hours. Strain reserving stock. Store in airtight containers. Freezes well.
|
turkey water bay leaves onion garlic cloves celery ribs sage thyme salt pepper
|
459,943 |
Corn-Scallion Pancakes
|
In a medium bowl whisk together cornmeal flour sugar baking powder and salt. In a small bowl whisk together milk eggs and oil until smooth. Pour wet ingredients on top of dry; stir with fork just until combined. Add corn and scallions and stir until well-combined. Lightly oil a skillet and place over medium heat until oil shimmers. Add dollops of batter (about 1/4 cup per pancake) to pan. It should sizzle as soon as it hits the oil; if it doesn't the oil isn't hot enough. Cook until bubbles appear at edges of pancakes about 3 minutes. Flip pancakes and cook until browned underneath 1.5-2 minutes more.
|
cornmeal all-purpose flour granulated sugar baking powder kosher salt milk eggs frozen corn kernels scallion
|
416,039 |
Creamy Pumpkin Macaroni & Cheese
|
Cook the macaroni according to package directions in salted water until al dente. Drain. In a large mixing bowl mix the milk cream pumpkin and spices together until perfectly blended. Add 1 cup of shredded cheese to the mixture. Pour in the macaroni and mix so that it's fully coated. Pour into a 2-quart baking dish and top with the remaining cup of cheese. Bake at 375F for 25-30 minutes or until golden brown on top.
|
macaroni 1% low-fat milk heavy cream pumpkin puree salt nutmeg thyme sage cheddar cheese
|
369,970 |
Chorizo Al Vino (Chorizo in Red Wine)
|
Heat half the olive oil in a large nonstick skillet until very hot. Cut the chorizo inot 1/2 inch rounds. Add half the chorizo and fry on both sides for 1 minute each. Remove with a slotted spoon and keep hot. Add the remaining oil and remaining chorizo and cook as stated above. Add the wine and thyme to the pan and swirl to dissolve the sediment. NOTE: if using kielbasa add 2 t of paprika to the pan as well. Cook gently to thicken and reduce the sauce. Pour the sauce over the hot chorizo sprinkle with pepper and serve with chunks of torn bread for dipping.
|
chorizo sausage extra virgin olive oil red wine thyme ground black pepper
|
15,846 |
N. Y. C. Corned Beef and Cabbage
|
------------Selecting the corned beef brisket------------. Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first. Do not freeze. Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one. Feel it because some butchers fold it over hiding the gristle if there is a lot of it. There will always be some gristle and it runs the length of the slab in the center. The thicker the slab the better. If you are lucky you may see some chunk style at a higher price per pound. If there isn't a spice bag in with the brisket you will need to get some whole peppercorns (white and black) and bay leaves. ------------Selecting the Cabbage-------------------. The heavier and more solid it is the better it is. Smell it to make sure it isn't too bitter. You may have to go to another store if the whole batch has a very strong bitter smell. I have had to visit several stores to find a decent batch. Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher. --------------Selecting the Potatoes----------------. Watch out for the red dyed ones. Pick out a bag of medium to small sized ones. The smaller the better. If you are lucky enough to find the ones as small as salad tomatoes they are the best. -------------Selecting the Carrots----------. Get the smallest bag they have unless you like carrots because you will only use one per pot of cabbage to take any bitterness out of the cabbage. Serving a bowl of carrots is a big no no on Saint Patrick's Day. Preparing and cooking the meal-----------------------. (It's going to take 3 hours with you there). Use a large Dutch oven or stock pot that will hold everything all at once. Place the brisket (best side up) in the bottom of the pot. There's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate. Add the spice packet or a teaspoonful of peppercorns and two bay leaves. Cover the brisket generously with water and a bottle of beer (optional - adds flavor and is a tenderizer). Bring to a boil. Reduce heat cover and simmer for 2 hours. During the 2 hours------------------------. Scrub and rinse the new red potatoes. Remove any eyes and bad spots. Leave as much of the peel as you can. Quarter them (halve or whole if tiny). Cover with water until ready for them. Remove the outer leaves from the cabbage until the leaves are entirely light green rinse and cut it into quarters through the spine so they stay together. Set aside. Peel one carrot and cut it into quarters. Set aside. Peel the onion and cut it into eighths. Set aside. Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces. I find that kitchen scissors do just fine. After the 2 hours----------------------. Add the potatoes on top of the brisket. Add water to cover everything. Bring to a boil. Reduce heat cover and simmer for 10 minutes. Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage. Add water to cover everything. Bring to a boil. Reduce heat cover and simmer for 20 minutes. Check the cabbage to see if it is tender. If not simmer another 5 minutes. You shouldn't undercook it and it's hard to overcook it. When done-----------------------. In a large serving bowl where you can stir the potatoes crush the garlic clove and rub the inside of the bowl with it. Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley. Gently stir until butter is melted it coats all the potato pieces and the parsley is evenly distributed. Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes. As I said more is better. Slice the brisket cross grain. Hope there is leftovers for breakfast. See my March 18th Breakfast! It's a family tradition. We make sure we make enough to ensure leftovers for breakfast the next morning. Finely chopped fried corned beef and cabbage (the entire meal) and coffee is divine. We throw in any leftover parsley.
|
corned beef brisket peppercorn cabbage fresh carrot fresh parsley real butter fresh garlic clove sweet onion yellow mustard N .y. C. Irish Soda Bread
|
74,979 |
Bye-Bye Pimple Marks
|
Put everything in a blender bowl cover and process until smooth. Apply on your face and leave it on for 15-20 minutes. Wash off with cool water.
|
fresh mint leaves fresh basil leaf water yogurt
|
251,394 |
Ham & Potato Casserole
|
In a large saucepan melt butter over medium heat. Stir in flour salt and pepper until smooth. Cook and stir for 1-2 minutes. Remove from heat and stir in sour cream and cheeses. Cook and stir over low heat just until cheese is melted. (It will be thick). Remove from heat and stir in eggs potatoes ham and onion. Put in greased 2-quart casserole dish. Bake uncovered 350 degrees for 30-35 minutes until bubbly and edges are golden brown.
|
butter margarine all-purpose flour salt pepper sour cream Velveeta cheese colby cheese potatoes ham eggs onion fresh parsley
|
105,982 |
Hamantashen
|
Preheat oven to 350°F Grease cookie sheets. Place all ingredients in a large mixer bowl and beat together. You may add a drop more juice or flour depending on the consistency of the dough. Roll dough into a ball. Divide into four parts. On a floured board or counter roll out each portion to about 1/4\" thick. Using a round biscuit or cookie cutter or cup cut approximately 3\" circle. Place on greased cookie sheet. Spoon 1/2 teaspoon filling in the middle of each circle. To shape into triangle lift up the right& left sides leaving the bottom down and bring both sides to meet at the center above the filling. Bring top flap down to the center to meet the two sides. Pinch edges together. Bake in a 350 F preheated oven for approximately 20 minutes or until lightly browned.
|
flour baking powder eggs vanilla extract sugar salt margarine poppy seed filling
|
458,111 |
Strawberry Shortbread Bar Cookies
|
Preheat over 350 degrees F rack in middle position. Mix flour and sugar in medium-sized bowl. Cut in butter with a pastry cutter or use 2 knives. Mixture will look like bread crumbs or course corn meal. Spread HALF of this mixture (about 3 cups) into a greased 9x13 pan. Bake 350 degrees for 12-15 minutes or until edges are just beginning to turn brown. Remove the pan from oven to a wire rack but DO NOT TURN OFF OVEN. Spread pie filling over top of crust you just baked. Sprinkle the crust with the other half of crust mixture you saves. Try to make as even as possible. It will spread a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake 350 for another 30-35 minutes or until top is lightly golden brown. Remove from oven and let cool on wire rack. When bars are completely cool cover with foil and refrigerate until ready to serve. Chilling makes them easier to cut.
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all-purpose flour powdered sugar salted butter
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319,650 |
Marshmallow Meltaways
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Preheat oven to 375°F Separate crescent rolls at perforations; lay out separated on parchment paper. Place a single marshmallow in the center of each crescent; pull up edges and pinch to completely cover marshmallow pressing to seal. Combine sugar and cinnamon and spread on plate. Roll balls in melted butter then in sugar-cinnamon mixture. Place in ungreased muffin tins. Bake for 10-15 minutes or until golden brown. Remove from meltaways from pan promptly and clean out sugar before it hardens.
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sugar cinnamon marshmallows margarine
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58,619 |
Cave Cookie Bars
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Mix melted butter into the dry ingredients. Line& grease a 20 x 30cm slice tin. Press mixture in firmly& evenly. Bake for approx 25 minutes at 170c or until golden brown.
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butter quick-cooking oats brown sugar golden syrup
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351,432 |
White-Trash Pot Roast
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Cut carrots potatoes and onion into stew-size pieces and place in bottom of crockpot. Place roast on top. Sprinkle with black pepper (no salt--the onion soup mix contains a lot of salt). In bowl mix soup from can cola and onion soup mix with a whisk to remove lumps. Pour this liquid over roast and veggies. Cook on low in a lidded crockpot 6-8 hours or more. Don't take the lid off until you're ready to eat.You can't overcook. Serve atop wide egg noodles or rice.
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carrots potatoes onion
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113,058 |
Shanghai Tang
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Mix the lemon and ginger in a shaker. Add the brandy and pineapple juice then shake and strain into the glass. Drop a splash of grenadine over the top.
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brandy cognac fresh ginger lemon juice
|
178,978 |
White Chocolate Brandy Alexander
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Combine the milk vanilla extract and salt in a medium saucepan. Cook over medium heat until thoroughly heat through DO NOT BOIL. Remove from heat and gradually stir 1/4 of the hot milk mixture into the chocolate stirring with a whisk until chocolate melts. Add the remaining hot milk mixture to the melted chocolate stirring constantly. Stir in brandy and creme de cacao. Pour into glasses and top with whipped cream and chocolate shavings. Serve immediately.
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milk vanilla extract salt white chocolate brandy white Creme de Cacao white chocolate
|
191,927 |
Creamy Vegetable Rice Cakes
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Finely chop all the vegetables. Spread the cream cheese over the rice cakes. Drop the chopped vegetables all over the cream cheese; push it down a bit so they will stick.
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fat free cream cheese broccoli
|
69,234 |
Butterscotch Bread
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Preheat oven to 350°F (175°C). Lightly grease two 9x5 inch loaf pans. In a large bowl stir together the flour baking soda salt and brown sugar. Stir in the eggs buttermilk and melted butter all at once. Mix just enough to moisten. Pour batter into prepared pans. Bake in preheated oven for 60 minutes or until golden brown and a tooth pick inserted into center of a loaf comes out clean.
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all-purpose flour baking powder baking soda salt brown sugar eggs buttermilk butter
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175,595 |
Hot or Cold Spiced Fruits
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Combine all ingredients with syrups. Cover and refrigerate. Remove cinnamon sticks before serving. If desired warm fruits just before serving.
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cinnamon sticks ground nutmeg ground cloves
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165,068 |
Vegetable Pasta Sauce
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In large pot saute the onion in olive oil until translucent then add garlic. Run the chickpeas and tomatoes through a blender or food processor until they are finely chopped but not smooth. Add all the ingredients to the pot and simmer uncovered for 45 minutes stirring occasionally. When I don't have fresh I exchange 1/4 cup fresh basil= 4 tsp dried. 1/4 cup fresh oregano = 1 tablespoon dried. 1/2 cup parsley = 2tsp dried.
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chickpeas plum tomatoes onion garlic cloves olive oil dry red wine tomato paste fresh mushrooms zucchini fresh parsley fresh basil fresh oregano carrot salt black pepper
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