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1,873
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English Muffin Bread
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Combine flour yeast sugar salt and soda in a large bowl. Heat together milk and water until very warm (120 - 130 degrees). Add dry ingredients and beat well. Stir in remaining flour to make a stiff batter. spoon into 2 loaf pans that have been greased and sprinkled with cornmeal. Sprinkle cornmeal on top. Cover and let stand in warm place for 45 minutes. Bake at 400 for 25 minutes.
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flour sugar baking soda milk water salt cornmeal
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19,613
|
Traditional Pumpkin-Nut Bread
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Grease three 9x5x3-inch loaf pans. Preheat oven to 350 degrees. Sift together dry ingredients; set aside. In a large bowl cream shortening sugar and vanilla. Add eggs one at a time beating well after each addition. Add pumpkin; mix well. Sift in dry ingredients alternating with water. Mix until smooth. Fold in nuts. Turn batter into prepared pans. Bake for 45 to 55 minutes.
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flour baking powder baking soda salt cinnamon nutmeg shortening sugar vanilla extract eggs canned pumpkin water
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168,864
|
Dutch Apple Pie Cones
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Preheat oven to 400 degrees. Peel core and cut the apples into 3/4\" chunks. In a medium bowl whisk the cornstarch vanilla extract apple juice concentrate and brown sugar together. Add the apples and raisins and toss. Transfer to a 2-quart baking dish. Cover the dish with foil and bake for 20 minutes. Uncover and bake for 20 minutes more stirring occasionally for even cooking. The mixture is done when the apples are just tender and the filling is clear and thickened. Set aside to cool a bit. Scoop warm filing into the ice cream cones and serve topped with whipped cream.
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baking apples cornstarch vanilla extract dark brown sugar golden raisin
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46,603
|
Breakfast Bread and Butter Pudding
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Butter each slice of bread on one side. Then slice 15 pieces once diagonally. Whisk eggs and milk together until well combined then mix in salt and pepper to taste. In an 8\" round x 3 1/2\" deep baking dish (sprayed with non-stick spray) arrange 10 half slices of bread buttered side down in a whirlygig (swirl) pattern filling in any gaps with pieces from the 16th slice of bread. Sprinkle evenly with 1/3 of the cheese and 1/3 of the green onions then pour just enough of the egg and milk mixture to cover. Repeat this step twice more gently pressing down layers 2 and 3 with your hand before adding egg and milk mixture. The majority of the egg and milk mixture should go on the top as it will seep down to the layers below. Sprinkle with paprika to garnish. Cover and set aside for 2 hours at room temperature or refrigerate overnight. It must set for a minimum of 2 hours in order to set properly. In a preheated 350F oven bake uncovered 1 hour or until top is golden brown and the center is firm. Slice into wedges and serve hot.
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butter eggs milk cheese green onions paprika
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170,761
|
Greek Potato Salad With Sun-Dried Tomatoes
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Place in potatoes in 2 quart saucepan. Add approximately 2 inches of water. Cook covered until tender for approximately 12 minutes. Do Not Overcook. Drain and set aside. Meanwhile in small bowl cover dried tomatoes with boiling water set aside for 10 minutes. Drain tomatoes and pat dry. Add potatoes tomoates and cucumber to bowl. Drizzle with dressing and toss to coat. Can be served cold or at room temperature. Arrange onion cheese and olives on top. Dressing: Mix together olive oil water lemon juice sugar garlic oregano salt and pepper.
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small red potato sun-dried tomato seedless cucumber red onion feta cheese olive oil water lemon juice garlic clove fresh oregano dried oregano sugar salt pepper
|
64,827
|
Mango Meringue Pie
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Preheat oven to 180°C. To make base blend flour 1/4 cup sugar and margarine in food processor. Slowly add in nectar till combined. Roll pastry out on lightly floured surface to fit a 243cm pie plate. Coat plate with cooking spray and using a rolling pin to lift pastry onto pie place bake in oven until lightly browned. To make filling combine mango nectar sugar and custard powder in a medium size saucepan and bring to boil stirring constantly till the mixture thickens. To make meringue in a medium size mixing bowl beat egg white on high speed until soft peaks form. Gradually add in sugar beating well until sugar has dissolved. To assemble pie spread mango slices evenly over cook pastry. Spoon over custard and top with meringue. Bake for 10-15 minutes in a moderate oven until lightly browned.
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plain flour reduced fat margarine sugar sugar mangoes sugar
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220,481
|
Italian Breaded Pork Chops
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Preheat oven to 325 degrees F In a small bowl beat together the eggs and milk. In a separate small bowl mix the bread crumbs Parmesan cheese and parsley. Heat the olive oil in a large oven-proof skillet over medium heat. Stir in the garlic and cook until lightly browned. Remove garlic and discard. Dip each pork chop into the egg mixture then into the bread crumb mixture coating evenly. Place coated pork chops in the skillet and brown abut 5 minutes on each side. Place the skillet and pork chops in the preheated oven and cook 25 minutes or or until cooked through.
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eggs milk parmesan cheese dried parsley olive oil garlic cloves
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436,166
|
Grilled Steak Burgers
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Combine meat egg and Worcestershire sauce. (I use around 2 Tbsp or a little more). Mix with your hands. Divide mixture and form into patties. Place on foil-lined cookie sheet. Add salt pepper garlic salt. If you are grilling double the amounts because as it grills the seasoning will also drain off. If you are cooking in a pan be much more conservative because it will not drain off. Cook to desired doneness. Serve with your favorite hamburger toppings.
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egg Worcestershire sauce salt pepper
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52,352
|
Quick Green Chile Chicken Enchiladas
|
In a large bowl combine Chicken soup Diced green chiles Shredded cheese Cooked chicken meat. Set aside. Lightly fry all the corn tortillas. In a 13x9 pan alternate layers of tortillas and combined ingredients top with sliced olives. Bake at 375 for 40 minutes or till lightly brown on top.
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green chilies monterey jack cheese corn tortilla
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456,993
|
Dama Be Potaatas
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Chop onions and put in pot and fry in oil at medium heat. Keep covered stirring occasionally. Add water and cover leaving on medium heat for 5-10 minutes until water is almost evaporated. Lightly blend onions and return to pot and add chopped tomatoes. Peal and chop potatoes and fry potatoes until golden. Chop steak into small pieces and add to pot with chopped pepper salt cardamom and cinnamon. Cover and leave for 3 minutes. Add tomato paste and stir adding water until smooth and runny. Add potatoes cover and leave to simmer for 10 minutes adding more water occasionally. Stir in crushed garlic.
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onions tomato paste garlic cloves beef steaks water tomatoes green pepper salt cardamom cinnamon potatoes
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442,678
|
Chocolate Cranberry Rum Balls
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Measure cranberries into small bowl. Add rum. Stir well. Let stand for 1 hour. Combine next 4 ingredients in large bowl. Add cranberry mixture. Mix well. Shape into balls using 1 tbsp for each. Place on waxed paper lined baking sheet. Let stand for about 1 hour until firm. Heat white chocolate in small saucepan on lowest heat stirring often until almost melted. Do not overheat. Remove from heat. Stir until smooth. Place 1 ball on top of fork. Dip into chocolate until completely coated allowing excess to drip back into pan. Place on same waxed paper lined baking sheet. Repeat with remaining balls and chocolate. Sprinkle balls with chocolate sprinkles before white chocolate sets. Chill for 1 hour.
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dried cranberries dark rum ground pecans powdered sugar margarine white chocolate baking squares
|
205,635
|
Smoked Salmon Salad (Nicoise-Style)
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Cook beans hard-boil eggs & potatoes. Set aside & allow to completely cool. While they are cooling prepare & slice onion & bell pepper. Line a lrg platter w/lettuce & mound smoked salmon in the centre. Arrange beans tomatoes pepper rings onion rings egg wedges potatoes & olives over the lettuce & around the salmon. Cover platter & chill at least 2 hours Just B4 serving drizzle w/salad dressing & sprinkle w/capers. HINT: To easily slice smoked salmon put it in the freezer. When nearly frozen remove from the freezer & use your sharpest knife to shave very thin slices.
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romaine lettuce butter lettuce smoked salmon frozen green beans cherry tomatoes green bell pepper red onion eggs black olives capers
|
134,862
|
Garlic Glazed Onions
|
Melt the butter add the garlic and cook gently 1 to 2 minutes. Arrange the onions in a baking dish and pour 3/4 of the garlic butter over the onions. Bake at 350øF for 45 minutes or until tender. Before serving reheat the remaining garlic butter add the dill and pour over the onions.
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butter garlic cloves onions dill
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280,895
|
Whole Wheat Bread
|
Bring Water to a boil and pour over the Bulgur Wheat in a small bowl. Set aside for 45 minutes. Meanwhile in a Stand Mixer Bowl add the remainding dry ingredients. Add the Honey and Molasses to the Lager and stir to mix. Add the Bulgur Wheat mixture and the Lager mixture to the dry ingredients. With the Dough Hook in place set the Stand Mixer on low speed and mix for five minutes or until all ingredients are mixed well. Let rest for five minutes. Mix for twenty minutes more. Dough will be rather stickey. Don't add too much flour or the bread will come out too heavy. Remove dough from bowl. Using a little whole wheat flour so dough doesn't stick to your hands shape dough into a ball. Place in a large oiled bowl turn dough over cover bowl and allow to rise in a warm place until doubled in size (about one hour). Preheat oven to 375 Degrees. Divide dough into two pieces shape into oblong loaves and place in two oiled bread pans. Cover and allow to rise until doubled in size (about one hour). With a sharp knife slash each loaf the long way. Mix Egg White and Water well and brush the tops of the loaves. Get those puppies in the oven. Bake for 40 minutes. Remove from pans and bake on oven racks for about five minutes.
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water whole wheat flour ground flax seeds salt white sugar active dry yeast lager beer honey molasses water olive oil
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384,056
|
Aoc's Long Cooked Cavolo Nero (Tuscan Kale)
|
Blanch the cavolo nero in a large pot of salted boiling water just until softened slightly 2 to 3 minutes. Drain the cavolo nero and immediately place it in a bowl of ice water to cool. Drain again and set aside. In a large heavy-bottom saucepan heated over medium-high heat add the olive oil onions rosemary and chile de árbol. Gently sauté for 2 minutes then add the garlic and season with one-fourth teaspoon salt. Continue to cook until the onions are transparent and just beginning to color an additional 8 to 10 minutes. Stir the cavolo nero into the pan and cook over medium heat stirring often for 30 to 40 minutes. As it cooks the cavolo nero will turn a deep dark green almost black color and the texture will go from soft to almost a little crisp from caramelizing on the bottom of the pan. This is good and will enhance the flavor. If the cavolo nero becomes too dry add a little stock or water to moisten the bottom of the pan. Season with the remaining one-fourth teaspoon salt and remove from heat. Serve immediately.
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kale olive oil rosemary garlic cloves salt chicken broth water
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290,686
|
Pineapple-Plum Chutney
|
Combine pineapple plum sauce rice vinegar water cilantro sweet chili sauce chili garlic sauce sesame seed garlic and ginger in bowl. Cover and refrigerate until ready to use.
|
fresh pineapple plum sauce rice vinegar water cilantro sesame seeds garlic fresh ginger
|
523,520
|
Brunch Lasagna Recipe (Taste of Home)
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Cook noodles according to package directions. Meanwhile in a large bowl beat eggs and milk. In a large skillet cook eggs over medium-low heat until moist but set. (The instructions said to cook in butter-flavored cooking spray in a nonstick skillet--I used a regular skillet with real butter). Remove eggs from heat. Drain noodles. Spread 1/2 cup Alfredo sauce in a greased 10 inch square baking dish or 13x9 inch baking dish. Layer with 3 lasagna noodles ham green pepper and onions. Top with half of the remaining Alfredo sauce and the remaining noodles. Layer with scrambled eggs cheddar cheese and remaining Alfredo sauce. Sprinkle with parmesan cheese. Bake uncovered at 375 for 45 to 50 minutes or until bubbly. Let stand for 10 minutes before serving.
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eggs milk alfredo sauce cooked ham green pepper green onion parmesan cheese
|
329,553
|
Aash-E Shalgham (Beef and Herb Soup)
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Chop one onion and saute in oil until golden brown. Add turmeric peas and water. Bring to a boil and then simmer for 20 minutes. Grate the second onion and mix into the ground beef. Form ground beef and onion mixture into small walnut sized balls and add to simmering soup mixture. Simmer for 10 minutes. Add the rice parsley cilantro chives and spinach. Simmer for 30 minutes stirring frequently. The rice should be tender at this point. In another pan melt butter and stir fry the garlic for 2-3 minutes making sure it does not burn. Add the mint giving it a quick stir and then sprinkle over the soup. Serve.
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onions ground turmeric water ground beef basmati rice fresh parsley fresh cilantro fresh chives fresh spinach butter garlic clove of fresh mint yogurt
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526,304
|
Korean Crispy Fried Pork
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Cook the rice before you make the pork as it should be served and eaten immediately. Slice the pork into thin strips about a quarter inch thick. Toss them in a bowl with the cornstarch until they are thoroughly coated. Allow to cool to room temperature. In a pan with sides heat the fry oil on high heat until very hot. In batches fry the pork until cooked thoroughly and place on a plate with a couple paper towels to blot. In a sauce pan heat some of the fry oil (about three teapoons) and add the garlic gochujung paste chilis and cumin. Add a good crack of black pepper along with a pinch of salt as well. Stir well and allow to fry for a minute or two until everything is nice and hot and mixed. Add the pork and sesame seeds and toss in the pan cooking for another minute or two and stirring carefully yet continuously. Place in a bowl and top with scallions if you'd like them. Serve while still hot and enjoy!
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pork cornstarch cooking wine garlic cloves toasted sesame seeds cumin salt scallions
|
523,790
|
Hungarian Marble Cake (Kuglopf)
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Preheat the oven to 275F Spray a bundt baking pan with Pam and dust with flour then set aside. In a large bowl combine all of the ingredients together except for the egg whites. and cocoa powder. Whip the egg whites until stiff peak forms. Gently fold the egg whites into the batter until incorporated. Place half of the batter in the bundt pan. To the remaining batter add the cocoa powder folding just until incorporated. Place the chocolate batter on top of the white batter in the bundt pan. Using a knife gently swirl it to create the marble effect. Bake for approximately 60 minutes at 275F or until a cake tester comes out clean. Remove from oven and cool the cake in the pan on a rack for 10 minutes. After 10 minutes remove the cake from the pan and place it on the rack to completely cool. Dust with icing sugar if desired.
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eggs granulated sugar all-purpose flour lemon zest baking powder cocoa powder icing sugar
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243,108
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Carob Peanut Butter Delights
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ix honey and peanut butter and heat over low heat. Add carob powder and mix well. Add rest of ingredients. Mix. Pour into a 9x9 inch pan and cool in refrigerator until hard. Cut into pieces.
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honey peanut butter carob powder sesame seeds sunflower seeds dates
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533,462
|
Slow Cooker Turkey Black Bean Chili - OAMC Freezer to Crockpot
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Brown ground turkey in a pan. Add cooled meat & all ingredients to gallon freezer bag. Thaw bag (in bowl) in refrigerator overnight. Empty ingredients into crockpot. Cook on low 6-8 hours. Serve with shredded cheese & chips topped w/ sour cream if desired.
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ground turkey tomato sauce black beans diced tomatoes frozen corn garlic paprika chili powder ground cumin oregano crushed red pepper flakes cheese sour cream
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173,479
|
The Easiest Garlic Bread Ever
|
pre-heat oven to 190 degrees. mash the butter garlic and parsley together in a bowl. slash the bread not all the way though but over halfway leaving 2-3cm between each slash. spread the garlic butter on both sides where you have cut. wrap in foil and bake in oven for 10-15 minutes and you have the easiest garlic bread ever.
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butter garlic cloves fresh parsley
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356,492
|
One for All Marinated Beef
|
In a large resealable plastic bag combine the first six ingredients; add flank steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill steak covered over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for rare a meat thermometer should read 140; medium should read 160 and well done 170). Let stand for 10 minutes before slicing.
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reduced sodium soy sauce brown sugar prepared mustard canola oil garlic cloves beef flank steak
|
363,574
|
Pigs in Blankets
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Mix the flours and baking powder together. Make a well in the centre and add the oil and milk. Mix to form a soft dough. Divide the dough into 12 even-sized pieces. Flatten each piece into a small square spread with a little tomato sauce or chutney place the quarter sausage on the dough and roll up. Bake at 200°C for 10 to 15 minutes or until golden brown.
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flour flour baking powder low-fat milk sausages tomato sauce tomato chutney
|
106,972
|
Balsamic Chicken Breast With Cilantro
|
Preheat oven to 425 degrees. Place the chicken breasts into a baking pan. Pour the olive oil over chicken. Add the garlic cloves chopped to the pan over chicken. Grind the black pepper over chicken to suit your taste. Layer the fresh mushrooms over the chicken in the pan. Cut or chop the fresh cilantro into small pieces over the chicken. Include the stems and leaves. Pour the Balsamic vinegar over chicken to cover the breasts. Cover the baking dish an place on center rack of oven for 40 minutes. I have also made this recipe using frozen chicken breasts from the freezer when in a hurry for a dish. If chicken is frozen cook for a total of 1 hour 20 minutes and check to insure chiken is done by cutting into one of the breasts.
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chicken breasts fresh cilantro fresh garlic fresh mushrooms olive oil fresh ground black pepper
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139,226
|
Mustard Coating and Marinade for Roast or Broiled Lamb and Pork
|
Puree the garlic in a small bowl and mash to a paste with the salt. Whisk in the mustard soy herbs and lemon juice. Whisk in the oil until a mayonnaise like consistency. Spread all over desired cut of meat and let sit for about 1 hour before roasting.
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garlic cloves salt Dijon mustard soy sauce ground rosemary ground oregano lemon juice olive oil
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397,946
|
Cheesy Santa
|
From the cheese dip make the face. Pipe some cheese for the beard. Press on a carrot nose a pretzel mouth olive eyes and cracker ears. Add the red radish slices (or cherry tomato halves ) for rosy cheeks. Add half the red pepper for the hat and the small ones for the bottom part below the beard. Serve with crackers.
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adish
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315,303
|
Crock Pot Yankee Chicken Chili
|
Remove all skin from chicken and shred the meat. Place in the bottom of the slow cooker. Stir in both envelopes of seasoning mix and chili powder. Add the canned ingredients. (You can drain them for a chunkier chili or not drain them for a more soupier version. I usually drain each one halfway). Stir everything together and cook on high for 2 hours or low for 4 hours. Keep warm on lowest setting and serve with your favorite \"toppers\" (tortilla chips sour cream cheese etc.).
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pinto beans great northern beans corn Rotel tomatoes & chilies diced tomatoes tomato sauce diced green chilies chili powder
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107,336
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Black Bean and Chorizo Soup
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Cook chorizo onion garlic bell pepper pepper flakes cumin and salt in oil in a 3-quart heavy saucepan over moderate heat stirring until vegetables are softened about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer partially covered 15 minutes. Lightly mash beans with potato masher to slightly thicken.
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chorizo sausage onion garlic green bell pepper hot red pepper flakes ground cumin salt olive oil chicken broth black beans
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338,689
|
Yogurt Sauce. Greek, Garlicky and Good !!
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Put yogurt in a mixing bowl. Add amount of cucumber and onion as YOU like. (I like it pretty thick). Add garlic (I like it real garlicy). Add splenda or sugar but make sure you don't make it sweet just a hint. Add salt to taste. (I always add more at the table if I like). HINT: You may add a bit of sour cream for a different consistancy. You may add a bit of chopped dill (but do not overpower). You may add a bit of powdered garlic (I do).
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cucumber onion garlic sugar salt
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185,774
|
Tofu Crumbles -- Asian Style
|
NOTE: It is very important to press and dry the tofu well otherwise this will be a big sloppy mess instead of crumbles. Combine all ingredients EXCEPT TOFU in a pan and simmer gently for 5-10 minutes just until the sauce becomes slightly thick. Set aside the sauce to cool a bit. While the sauce is cooling crumble the pressed and dried tofu into a bowl. Toss the tofu with a bit of the cooled sauce adding sauce in small increments until the tofu is uniformly colored but with no liquid at the bottom of the bowl. You will have some leftover sauce that you can refrigerate and use later. Preheat oven to 300 degrees. Put parchment down on a sheet pan and carefully spread the sauced tofu on it. Bake until the tofu looks dry and a bit crumbly but be careful not to overcook or burn it. As the tofu bakes turn it over occasionally with a spatula to help the \"drying\" process. Baking should take at least 20 minutes but may take much longer depending on how well you were able to press out the water. When the tofu crumbles appear sufficiently dry take them out of the oven and add them to sauteed peppers bean sprouts celery mushrooms spinach eggs or whatever! Enjoy!
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ginger garlic low sodium soy sauce rice vinegar dry crushed red pepper water hoisin sauce extra firm tofu
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52,929
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S'more Snack Cake
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Heat oven to 350°F. Grease and flour 13x9-inch pan. In medium bowl combine flour graham cracker crumbs baking powder baking soda and salt; mix well; set aside. In large bowl beat brown sugar shortening and eggs until well blended. Add dry ingredients and milk; mix at low speed 1 minute. Stir in 2/3 cup of the chocolate chips. Spread batter evenly in greased and floured pan. Bake at 350°F for 25 to 35 minutes until toothpick inserted in center comes out clean. Cool 15 minutes. Meanwhile melt remaining 1/3 cup chocolate chips in small saucepan over low heat. Spoon teaspoonfuls of marshmallow creme onto top of warm cake; carefully spread with knife dipped in hot water. Drizzle with melted chocolate and swirl chocolate through marshmallow creme to marble. Cool completely.
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all-purpose flour graham cracker crumbs baking powder baking soda salt brown sugar shortening eggs milk marshmallow creme
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166,399
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Radish and Tomato Salad (Rettich Un Tomatesalat)
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lace the radishes and tomatoes in separate bowls. Season the tomatoes with vinegar salt pepper sugar and oil. Season the radishes with a little salt. Marinate for 30 minutes. Serve with swiss cheese and bread.
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tomatoes vinegar sugar salt pepper radishes
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417,337
|
Braised Chicken With Fennel and White Beans
|
In deep 12-inch skillet heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to skillet; cook 5 to 6 minutes turning occasionally until chicken is light golden brown. Remove chicken from skillet. Add onion garlic fennel and bell pepper to skillet. Cook 2 to 3 minutes stirring constantly until vegetables are crisp-tender. Add chicken tomatoes wine and rosemary; break up tomatoes. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes turning chicken once until chicken is tender. Stir in beans. Cook uncovered about 5 minutes longer or until sauce is slightly thickened and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve in shallow bowls; sprinkle with parsley.
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olive oil whole chickens kosher salt sea salt pepper onion garlic cloves fennel bulb yellow bell pepper whole canned tomatoes dry white wine fresh rosemary cannellini beans flat-leaf Italian parsley
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225,238
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Easy N Sassy Chicken
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Preheat oven to 350. Place chicken in a glass baking dish. Mix together preserves onion cumin and cayenne. Evenly spread over chickem. Bake at 350 for about 50 minutes.
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boneless skinless chicken breasts onion cumin cayenne pepper
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409,359
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Spinach Casserole With Turkey Sausage (Zone)
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Heat oven to 325. Beat eggs well. Mix in ricotta spinach salsa and milk. Brown sausage garlic peppers and onion until meat is cooked through. Add meat mixture to egg mixture and stir. Use spray oil to grease and 11x13 pan. Pour egg and sausage mixture into pan. Top with Parmesan cheese. Bake at 325 for 1 hour or until fork comes clean.
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ricotta cheese frozen chopped spinach salsa eggs nonfat milk garlic crushed red pepper flakes onion parmesan cheese
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81,222
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Honey Hair Softener
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Mix all ingredients. Lather into wet hair and cover with bag or shower cap. Leave on for 30 minutes and shampoo as usual.
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honey olive oil lemon juice
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436,684
|
Lamb Meatball Curry
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Combine mince and garlic in a medium bowl and season with salt and pepper and mix well. Roll level tablespoons of mince mixture into balls. Heat oil in a large deep grying pan over high heat and add meatballs and cook and turn for about 5 minutes or until browned all over and remove from the pan. Add onion to pan and cook and stir over moderate heat for 5 minutes or until soft and then add curry paste and cook and stir for 1 minute or until fragrant. Stir in stock and coconut milk and bring to the boil and then add kumara and cover and cook over moderate heat for 10 minutes. Return meatballs to pan and add beans and cook curry covered for 10-15 minutes or until kumara is tender and meatballs are cooked. Spoon rice into shallow serving bowls and top with meatball curry and serve with the pappadums.
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lamb mince garlic clove light coconut milk kumara green beans
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313,097
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Easy Spinach & Mushroom Calazone
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Heat thawed spinach in a skillet on medium heat. Add garlic salt and pepper-stir together. Add cream cheese and 1/4 cup of the parmesan cheese and stir until melted. Add sliced mushrooms and cook 5 minutes more. Remove from heat and let stand. Grease a pizza/cookie sheet. Roll out the pizza dough from the pkg. Stretch the dough to just fit the cooking sheet. Cut the dough into 4 rectangles. Divide Spinach mixture into 4 portions. Drop one portion onto each pizza dough rectangle. Take one corner of the dough and pull it to the opposite corner to enclose the spinach mixture. Pinch close to form a triangle. Brush tops with either melted butter or egg white. Sprinkle tops with remaining parmesan cheese. Bake calazones for 15 minutes or until golden brown. Cool for 5 minutes before serving. Use marinara sauce as a side to dip your calazone in!
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frozen chopped spinach garlic cream cheese parmesan cheese butter
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362,329
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Favorite Chocolate Chip Pumpkin Bread
|
Preheat oven to 350 degrees F. Grease and flour three 9x5 inch loaf pans. In a medium bowl mix flour cinnamon nutmeg baking soda and salt. In a large bowl combine sugar pumpkin oil water and eggs. Beat until smooth. Blend in flour mixture. Fold in chocolate chips. Pour evenly into 3 pans. Bake for one hour or until toothpick comes out clean. Let cool on wire racks before removing. Note* You can definately use all of the same chocolate chip I just love the taste of both!
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all-purpose flour ground cinnamon ground nutmeg baking soda salt white sugar pumpkin puree water eggs
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478,698
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Banilla-Bourbon Pumpkin Tart - Cooking Light 11/2009
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Preheat oven to 350°. To prepare crust combine first 3 ingredients in a bowl. Drizzle butter over crumb mixture; stir with a fork. Firmly press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned; cool on a wire rack. To prepare filling beat cream cheese 1/2 cup granulated sugar and brown sugar in a large bowl with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined scraping sides of bowl as needed. Add bourbon and the next 5 ingredients (through ground allspice); beat 1 minute or until combined. Pour cheese mixture into prepared pan. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until center barely moves when side of pan is tapped. Cool completely on wire rack. Cover and refrigerate at least 4 hours or overnight. Place cream and powdered sugar in a small bowl; beat with a mixer at high speed until stiff peaks form. Serve sweetened whipped cream with tart.
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graham cracker crumbs pecans granulated sugar butter reduced-fat cream cheese granulated sugar light brown sugar pumpkin eggs Bourbon vanilla extract salt ground cinnamon ground nutmeg ground allspice heavy cream powdered sugar
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288,323
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Mexican-Style Chicken With Penne
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Bring a large pot of salted water to boil.Add the penne and cook till al dente - drain. Meanwhile in a large deep skillet heat 3 tablespoons olive oil. Season the chicken with salt & pepper add to skillet and cook until lightly browned. Add the onion and garlic and cook until the onion is softened and chicken is cooked through. Add the diced tomatoes chipolte and adobo sauce and cook until heated through. Add the corn season with salt & pepper and cook until the corn is heated through. Add the penne and the remaining two tablespoons of olive oil to the sauce and toss to coat. Add one cup of the queso blanco and toss. Transfer pasta to bowls - sprinkle with the remaining cheese and cilantro and serve.
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extra virgin olive oil boneless skinless chicken thighs onion garlic clove diced tomatoes chipotle chile in adobo frozen corn queso blanco mozzarella cheese cilantro leaf
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182,533
|
Baba Ghanoush (Roasted Eggplant (Aubergine) Dip)
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Preheat oven to 375°. Dice eggplant into about 1 inch cubes. Drizzle 1 tablespoon olive oil on a rimmed baking sheet. Toss diced eggplant with olive oil and bake for 20 minutes or until tender. Add roasted eggplant and remaining ingredients to a food processor. Process until smooth. Serve with pita wedges.
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eggplant fresh lemon juice extra virgin olive oil tahini fresh basil of fresh mint green chili peppers salt fresh ground black pepper garlic cloves
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172,287
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Gluten Free Tortillas!
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Mix first 5 ingredients in bowl. Using mix master or stand mixer with paddle attachment (or a good wooden spoon with elbow grease) mix adding water in small amounts just until soft dough is formed and well blended. Cover and let rest for 10 minutes. Cut two gallon-size zip-loc bags in half on parallel sides so that they open up into two rectangular sheets. Lightly sprinkle some brown rice flour on one of the ziploc bag halves. divide tortilla dough into 8 equal pieces. shape each piece into a ball and place it on the floured bag. Place the other ziploc bag on top of the ball and flatten it with the bottom of a small heavy saucepan. Then roll flattened dough out using rolling pin rotating to maintain a circle-shape tortilla. If dough seems to be sticking gently peel off the top piece of bag and dust with flour. Replace bag flip over and repeat on the other side. Continue until the dough is about 1/8 inch thick. Heat non-stick skillet. Make sure the heat is high. Place one rolled tortilla dough onto hot skillet surface. Cook for a minute or less. Turn over for a few seconds. Continue until tortilla shells are cooked. Keep covered until serving. To keep tortillas warm wrap them in a damp towel in an oven on low heat or quickly microwave.
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flour salt xanthan gum baking powder cold water
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92,925
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Chili's Chicken Fajita Nachos (Copycat)
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Saute Chicken Onion & Peppers as directed on the Fajita seasoning pack. When done drain mixture and set aside. Place Tortilla Chips in a circle on a large plate or platter that is Oven proof or Microwaveable. Layer Chicken Onions & Peppers on top of the Tortilla Chips. Next Layer Shredded Cheeses on top of the chicken and top with Jalepenos. Place plate in oven (350° just until Cheeses are melted) or microwave on medium. When Nachos are ready add the shredded Lettuce (in the middle of the plate or platter). Top the Lettuce with the Salsa & the Sour Cream (and if you like add Guacamole). Grab a cold one and Enjoy!
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tortilla chips boneless chicken breast bell pepper monterey jack cheese mild cheddar cheese lettuce thick & chunky salsa sour cream
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58,781
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Iced Hot Chocolate
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Bring 3 cups of milk 1/3 cup water and sugar to a simmer in heavy large saucepan stirring to dissolve sugar. Remove from heat. Add chocolate and whisk until melted and smooth. Refrigerate until well chilled about 4 hours (Can be made one day ahead. Cover and keep refridgerated). Mix 3/4 cup milk into chocolate mixture. Working in batches blend until frothy. Divide ice among 4 glasses. Pour Chocolate mixture over and serve.
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water sugar imported bittersweet chocolate
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124,145
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Honey-Soy Sauce Marinade for Steak or Chicken
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Mix all marinade ingredients together and set aside until ready to use. Score meat by making shallow crisscross cuts on the surface on both sides of the meat then place meat in plastic ziploc bag or non-reactive dish (glass or plastic). Add marinade and marinate meat for an hour or more turning to coat from time to time (extra marinade may be used to baste meat while it's cooking).
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green onion tamari soy sauce marsala wine honey garlic gingerroot Chinese five spice powder lemon juice
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419,443
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Apple and Pecan Turnover
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Preheat oven to 400°F Roll out pastry on lightly floured surface ot 14-inch square; cut in 9 equal squares. Mix cream cheese spread and sugar in medium bowl until well blended. Add apples and pecans; mix well. Spoon evenly onto centers of pastry squares . Brush edges of pastry with eggs. Fold each square diagonally in half to form triangle; press edges firmlly together until completely sealed. Brush tops with remaining egg. Bake 10 minutes. Reduce oven temperature to 375°F Continue baking 10 minutes or until turnovers are slightly p-uffed and golden brown. Cool 5 minutes before serving.
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puff pastry sheet cream cheese spread sugar granny smith apple pecan pieces egg
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205,834
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Make Believe Champagne
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In a large pitcher combine the carbonated water ginger ale and grape juice. Pour over ice cubes. Serve in champagne or wine glasses.
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carbonated water ginger ale
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148,763
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Tartar Sauce Again
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Mix all ingredients. Place in frig to blend flavor ahead if possible. Stored well overnight.
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mayonnaise Miracle Whip sugar dried parsley red onions carrot
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247,152
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Miso Soup With Tofu
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Bring 6 cups of water to a boil in a medium saucepan. Turn the heat to low then mix about 1/2 cup of the water with the miso in a bowl or blender until smooth. Pour the miso mixture back into the hot water and add the tofu and carrot. Stir once or twice and let sit for a minute just long enough to heat the tofu through. Add the scallion and serve.
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miso tofu carrot scallion
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29,707
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Pickled Ginger (gari)
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Peel the ginger root. Cut the ginger into medium-sized pieces and salt it. Leave the ginger in a bowl for 30 minutes. Put the ginger into a jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar on the ginger. Cool then cover with a lid and place in the refrigerator. In a week the ginger change its color to light pink. Slice thinly to serve. The pickled ginger lasts about a month in the fridge.
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gingerroot rice vinegar sugar salt
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486,554
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Granola
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Preheat oven to 325°F Lightly grease a large baking pan. Combine oats and almonds on the pan. In a small bowl combine the butter and honey stirring well. Pour honey mixture over oats and almonds and mix well. Sprinkle the brown sugar and cinnamon over the oat mixture and mix together. Bake until light brown about 10 minutes stirring frequently. Remove from oven and stir in coconut. Return to oven and continue to bake until the mixture is brown about 5-10 minutes stirring frequently. Remove from oven and stir in raisins or dried cranberries. Allow to cool stirring periodically. Store in tightly covered container.
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rolled oats butter honey brown sugar cinnamon flaked coconut raisins dried cranberries
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462,017
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Julie's Addicitive Wheat Bread.
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If using a bread machine load ingredients into machine in the order listed. You can vary the order of the first 5 ingredients and you can change the order of the flour load as well but the yeast and the vital wheat gluten need to be the last 2 items added into the machine. Especially if you are using a delayed start method. Start the bread on either the dough cycle or the wheat bread cycle. If using the dough cycle which is what I use it will take aprox 1.5 hours to cycle through. If using the wheat cycle which will actually bake the bread too it will take 2 hours and 20 min aprox. When the dough cycle is complete remove the dough from machine and on a lightly floured surface kneed and knowck the dough down until aprox 1/2 the dough yields. Place the dough into your prepped pan I use gold touch pans so I do not flour or butter the surface but most metal pans and especially glass pans will need too be prepped with butter and flour or with a spray. Let the bread raise on the counter covered by a towel for 30 - 45 minutes. The bread will raise a small amount more so use your judgement on how long you would like to let it proof. Bake the bread at 350 for 36 minutes if you have pre headed the oven 41 minutes if you start the oven right then and place it inside while it heats up. Let the bread cool for 1/2 hour and remove from the pan. Let the bread continue to cool untill you can put it inside a container or plastic bag and it will not sweat. Sweating will cause the loaf to loose freshness and not last as long. If you are making the bread by hand add the first 5 ingredients and mix till smooth. Add in the yeast and lowly add in the flours. You can gague if you will need the full amount of flour or add a little more if necessary. The dough should be tacky to the touch but have its own solid self standing consitancy. Cover the bowl and let it rise 35 - 45 minutes. Once this is complete pick up preperation using step #3 listed above.
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hot water raw honey dark brown sugar sea salt white bread flour wheat flour wheat flour ground flax seeds vital wheat gluten flour dry active yeast bread machine yeast
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362,422
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Original Nestle Toll House® Chocolate Chip Cookies
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PREHEAT oven to 375°F. COMBINE flour baking soda and salt in small bowl. Beat butter granulated sugar brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375°F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. FOR HIGH ALTITUDE BAKING (5 200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
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all-purpose flour baking soda salt butter granulated sugar brown sugar vanilla extract eggs
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258,351
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Pesto Potato Pile
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In a pan cover potatoes in cold water add salt and boil until a knife inserted in the potato goes in pretty easily but they aren't 100% cooked. Drain and let them steam off in a colander for 5 mins or so. Heat a large frying pan over medium- medium high heat. Add potatoes and season them. Fry potatoes turning occasionally until skins and edges are crisp and golden about 10 minutes. Remove from heat and add pesto toss quickly until potatoes are coated and the sauce is warmed through. Dump potatoes out onto your serving dish and top with cheese and if desired tomato. Let it sit a minute to let the cheese melt then serve. If serving for breakfast- this goes great with a poached egg.
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salt water olive oil garlic powder black pepper red pepper flakes basil pesto cheese roma tomato
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523,395
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Mustard-Glazed Chicken Thighs
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Preheat the oven to 425°F. In a small mixing bowl whisk together the coconut oil mustard poultry seasoning and salt. Arrange the chicken thighs in a 9x12” baking dish. Brush the mustard glaze mixture evenly over the top of each thigh. Add freshly ground black pepper to taste. Bake uncovered for 30 minutes or until a thermometer reads 165° when inserted into the center of one of the chicken thighs.
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boneless skinless chicken thighs coconut oil Dijon mustard poultry seasoning salt fresh ground black pepper
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173,200
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Walnut Pie
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Preheat oven to 400ºF. In a small bowl beat eggs lightly. Stir in sugar vanilla syrup butter and nuts. Spread mixture evenly into bottom pie crust. Place top crust over filling; fold top crust under bottom crust. Flute edge as desired. Brush top pastry with beaten egg yolk. Bake 10 minutes. Reduce heat to 350ºF; bake 30 minutes longer.
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eggs granulated sugar granulated sugar vanilla maple syrup butter walnuts
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434,757
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Zucchini Linguine
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1. Cook linguine in salted boiling water. 2. While pasta is cooking healt butter and oil in large skillet. Saute onion and red pepper until tender. Add zucchini and saute until tender. Add remaining ingredients and mix to combine thoroughly. 3. Drain pasta reserving 1/2 cup cooking water. Add to zucchini and toss to combine. Add reserved cooking water as needed to moisten.
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linguine butter olive oil green onion zucchini salt fresh basil lemon
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93,381
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Hidden Valley Ranch Cheese Fingers
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Slice bread crosswise into 1 inch fingers leaving attached. Mix cream cheese and salad dressing together. Spread on bread. Pile on toppings. Broil until brown and bubbly.
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cream cheese black olives cheese
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492,198
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Blackberry Cream Smoothie
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n blender combine all ingredients. Add water 1 tablespoon at a time if too thick.
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banana honey vanilla extract blackberry
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291,131
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Feta Cheese Log
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Mix softened cream cheese and feta until well blended. Add grlic and blend a little more. Work cheeses into a log 1 inch thick and place on platter. Cover with remaining ingredients. serve with warm pita bread at room temperature.
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cream cheese feta cheese garlic seedless cucumber tomatoes green onion black olives
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213,213
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Easy Caramel Flan (Creme Caramel)
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Preheat oven to 325. Brown sugar in a saucepan till a medium dark golden brown but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt). In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract mixing well. Pour mixture into pie plate. Using a larger pan that the pie plate will fit in fill half way with the boiling water place in oven and then place pie plate in the middle of the large pan. Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly. Let cool and then after running a knife around the edge to seperate flip over onto a serving dish.
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sugar eggs evaporated milk vanilla extract boiling water
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99,043
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Mexican Tacos Al Pastor
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For the marinade: Seed the chiles and chop finely. Mash them together with the garlic cloves and cumin; add vinegar (avoid touching the chiles and vinegar with your bare hands if possible to prevent burning the skin). Boil the ingredients in heavy saucepan until it thickens into a heavy paste stirring frequently to avoid burning. Let cool. Cut the pork meat in thin steaks or slices (normally the slices rest on top of each other while marinating and cooking). Apply the paste to the meat putting one slice on top of the other (At an authentic taqueria this would form a unit topped with pineapple for added flavor and moisture and placed into the rotisserie and rotated constantly). Cover and place in the fridge at least 6 hours (or overnight). If using a rotisserie cook the meat until well done. If not using a rotisserie drain the marinade and cut the pork in small pieces. Put in a frying pan with a little oil and cook the meat with small pieces of pineapple making sure the pork is well-cooked using care not to burn. While the meat is cooking heat the tortillas. Finely chop the onion and cilantro together. Cut the limes in quarters. Serve the cooked meat wrapped in the hot tortillas and garnished with the chopped cilantro onion pineapple and the lime quarters.
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garlic head white vinegar cumin whole cloves salt fresh pineapple pork onion fresh cilantro limes tortillas
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360,289
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Hot Reuben Dip
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Mix ingredients together and place in a quiche pan or 9 inch pan. Bake at 350 F for 30 minutes or until heated through. Serve with Rye Chips or cocktail rye.
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corned beef sauerkraut swiss cheese
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462,137
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Helen's Lemon Sauce
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oil water. Add butter sugar nutmeg lemon juice & rind. Cook over medium heat until butter melts. Remove from stove. Combine egg and cornstarch stir until absorbed. Add to lemon mixture. Cook until thick. Serve warm over cake or other sweets.
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water butter sugar nutmeg lemon egg cornstarch
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20,997
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Paddy's Irish Pork Stew
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Coat pork with combined flour salt and pepper. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Pour off drippings. Stir in remaining ingredients; bring to a boil. Cover; cook over medium-low heat 1 to 1 1/4 hours or until meat is very tender. Stir occasionally.
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boneless pork shoulder all-purpose flour salt black pepper onions garlic parsley caraway seed bay leaf chicken broth red wine vinegar brown sugar
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116,523
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Cinnamon Peach Crisp
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In medium bowl combine oats granola 3 tablespoons of the flour and brown sugar. Cut in 1/4 cup butter until crumbly. Place 1/2 of the peach slices in an 8-inch square baking pan. Sprinkle with remaining 1 tablespoon flour. Sprinkle with 1/2 oatmeal mixture. Top with remaining fruit then remaining oatmeal mixture. Sprinkle with cinnamon. Drizzle with 1 1/2 teaspoon melted butter. Bake in 375 degrees oven 30 minutes or until top in golden brown.
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granola cereal all-purpose flour brown sugar butter ground cinnamon butter
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384,004
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Tangy Italian Chicken Pitas
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Combine chicken pickled vegetables cheese parsley dressing and oregano in medium bowl; mix well. Line each half with lettuce leaf. Divide chicken mixture evenly among pita pockets. Eat cold or spray pita halves with cooking spray and lightly brown on an indoor grill or in a frying pan.
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provolone cheese fresh parsley dried oregano romaine lettuce red leaf lettuce
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301,576
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Cheesy Chicken Sandwiches
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Combine cheese chicken chili peppers and cream cheese until blended. Place about 2 Tbls. of mixture on each muffin half. Place muffins halves on a cookie sheet. Bake at 350 degrees until cheese melts about 15 minutes.
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cheddar cheese green chili peppers cream cheese English muffins
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335,037
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Waffle Sundaes
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Take out ice cream to slightly soften while preparing waffle. Toast (or make) waffle to your liking. At the same time heat up hot fudge and caramel (or any other toppings you would like to use). To assemble place waffle on plate. Add scoop(s) of ice on top of waffle. Drizzle with hot fudge and caramel (or desired toppings). Top with whipped cream. Sprinkle with chopped nuts. Top with maraschino cherry. Enjoy immediately!
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ice cream maraschino cherry
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163,800
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Slow Cooker Barbecue Chicken
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Place chicken in slow cooker. Combine remaining 7 ingredients and pour over chicken making sure that the sauce glazes all the pieces. Cover and cook on HIGH 1 hour and then on LOW 4 to 6 hours.
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frying chicken onion vinegar brown sugar Worcestershire sauce salt dried basil
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173,893
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Orange Ginger Marinade
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Place salsa chipotle paste liquid smoke orange juice garlic ginger olive oil and steak sauce in food processor. Blend until smooth.
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salsa chipotle paste mesquite liquid smoke oranges juice of garlic cloves fresh ginger olive oil
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517,655
|
Meatloaf Muffins
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Preheat oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add chopped onion chopped carrot dried oregano and minced garlic. Saute 2 minutes. Take off the heat and allow to cool completely. Combine onion mixture 1/2 cup ketchup and the remaining ingredients except cooking spray in a large bowl. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350 degrees F for 25 minutes or until a thermometer registers 160 degrees F. Let stand for 5 minutes. While the meatloaf is cooking make the mashed potatoes. Place potatoes in a saucepan and cover with water. Bring to a boil. Cover reduce heat and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potatoes to pan. Add milk along with the remaining ingredients and stir with a spoon to desired consistency. If they are not creamy enough for you add up to 1/4 cup more milk - although they need to be stiff enough to pipe on top. Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon crumbles and chopped chives.
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olive oil onion carrot dried oregano garlic cloves ketchup ground beef prepared mustard Worcestershire sauce fresh ground black pepper eggs yukon gold potatoes reduced-fat milk low-fat sour cream butter salt fresh ground black pepper chives bacon
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179,647
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Guilt-Free Spicy Omelet
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You'll need a microwave egg poacher for this recipe. These handy gadgets make 2 eggs at a time and can be purchased inexpensively in the kitchen plastics section of your grocery or dept store. Crack the shell on each egg. Drop one egg each into pockets of microwave egg poacher. Use a small straining spoon to remove yolks and discard. Mix tomatoes celery onions and bell pepper in a bowl then spoon half the contents of your bowl over each egg. (Note: Plan ahead and keep a few plastic containers in your fridge with washed pre-chopped veggies you use frequently. When you need them they are already chopped and ready). Sprinkle 1/2 tsp cilantro and 1/2 tsp fresh ground black pepper over each egg. Close the top of the microwave egg poacher over your your eggs. Cook about 1 minute on High in your microwave. Use a tablespoon to scoop out your eggs when done. Serve with a few half slices of turkey bacon and a slice of white toast (no butter).
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roma tomato onion bell pepper celery fresh ground black pepper dried cilantro
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120,107
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Nutty Pineapple Nibbles ( Stuffed Celery)
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Rinse the celery them trim off the leafy parts and cut into 10-inch pieces. In a medium-sized bowl combine the drained pineapple cream cheese peanut butter and honey. Stir with a rubber spatula until well mixed. Stir in the raisins or fruit bits and hot sauce if desired. Using a table knife fill the groove of each celery stalk with the cheese mixture. Sprinkle the crushed nuts over the stalks.
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celery ribs light cream cheese creamy peanut butter honey
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232,743
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Roasted Tomato Salsa
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Place tomatoes garlic onion and jalapenos on a baking sheet and cook at 400 degrees F. for about 20 to 30 minutes or until all ingredients are roasted and browned. Allow time to cool. Place roasted ingredients into a blender with all the remaining ingredients and puree until smooth. Season with salt.
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roma tomatoes garlic cloves Spanish onion red wine vinegar lime juice of cilantro
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90,622
|
Chicken Italian Style Saltimbocca
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Slighly pound the chicken breasts to make even. Sprinkle with the basil and some black pepper. Place slice of ham over top of each. Roll up each breast and secure with a toothpick. Place melted butter in a dish. Combine the bread crumbs with the romano cheese and parsley. Dip each breast roll into the melted butter the roll into crumbs mixture to coat evenly. Place each in a buttered baking dish. Bake 350 degrees for 35 minutes-- until golden--.
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boneless chicken breasts prosciutto ham butter romano cheese parsley fresh basil black pepper
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215,362
|
Spicy Vegetarian Chili
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Heat the olive oil in a large pot over medium heat. Stir in the onion and season with bay leaves cumin oregano and salt. Cook and stir until onion is tender then mix in the celery peppers and garlic. When vegetables are heated through mix in the vegetarian burger crumbles. Cover pot and simmer 5 minutes. Add tomatoes. Add chili powder and black pepper. Stir in the beans. Bring to a boil then reduce to a simmer for 45 minutes. Stir in the corn and continue at a simmer until 5 minutes before serving.
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olive oil onion bay leaves ground cumin dried oregano sea salt celery green bell peppers tomatoes garlic cloves chili powder ground black pepper kidney beans garbanzo beans black beans whole kernel corn
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93,628
|
Terrific Tin-foil Potatoes
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Pull off two large sheets of heavy duty foil. Attach them together along wide edge by making a\"seam\" in the middle (put edges together and fold over at least twice) so that you have one large sheet. Slice potatoes approximately 1/4\" thick. (Peel or not- up to you). Place in center of tin-foil. Slice onions and red pepper and pile on top of potatoes. Sprinkle the minced garlic soup mix thyme and salt and pepper over the piled veggies. Dot with cubes of butter. Wrap tightly in the tin-foil and cook on the grill about 30-45 minutes or until potatoes are tender. (You may want to place foil packet on top of one more sheet of foil just to make sure it doesn't burn- depends on how hot the grill is!). You can also bake in the oven at 375 for 45 minutes. (Place on a jelly roll pan or cookie sheet for support).
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potatoes garlic onion red bell pepper thyme fresh thyme butter margarine
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451,785
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Sarasota's Green Chili Mexican Burger
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Mayonnaise -- In a small bowl add the green chilies mayonnaise garlic and lime juice and mix well. If you want you can blend this in a small food processor or blender but I actually like a little texture to mine. Cover and refrigerate until ready to use. This can easily be made ahead of time. Burgers -- In a medium size bowl add the salsa chili powder cumin grated onion (and yes grate the onion right over the bowl the juice is important) pinch of salt and pepper. If you use a mild salsa you can add a bit more chili powder but I use a medium heat salsa which works just fine for this. Mix everything well. Then add in the turkey and mix lightly I prefer to use my hands; and make sure not to over work the burgers. Make 4 nice size burgers and place on a small sheet pan lined with either foil or parchment. Make a small indentation in the center of the burger with your thumb. Not too deep just a little indent; this helps the burger not to shrink up as it grills. Season with salt and pepper and put in the freezer. We are not freezing them just firming them up. They cook better after they rest a bit and are chilled. About 15-20 minutes in the freezer. These also can be made a head of time. Garnish -- Prepare your avocado slices and drizzle with the remaining lime juice (just so they doesn't brown) lettuce leaves and cheese. Grill -- I prefer an outside grill but a inside grill pan or even a heavy saute pan will work just fine. Spray the pan or grill with a non stick spray and cook the burgers on the first side until you get a nice sear and golden brown depending on how thick you make them about 5 minutes. Flip and make sure when you flip the burger releases from the pan or grill easily. If you have to scrape to flip it it isn't ready to be flipped. The second side again will take about 5 minutes maybe a bit less. Add 2 slices of cheese per burger and melt. As the cheese melts add the burger rolls either to a broiler or grill to lightly brown. Finish -- Top the bottom bun with a thin slather of the mayonnaise then a lettuce leaf; then the burger with melted cheese another lettuce leaf avocado slices and top with the second bun slathered with the mayonnaise. Serve -- ENJOY! A crisp green salad goes great with this; fries of course or chips and a pickle.
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ground turkey onions salsa chili powder cumin salt pepper monterey jack pepper cheese avocado lettuce leaves mayonnaise green chilies garlic clove lime juice
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208,445
|
Gramma's Old-Fashioned Cinnamon Sweet Rolls
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In a liquid measuring cup heat milk/water to \"wrist-warm\" (do NOT boil; just warm). Add yeast and 2 tablespoons of the sugar (you'll use the rest in the next step). Stir the yeast and sugar; let this \"work\" for about 5 or 10 minutes. You should have some bubbly frothy stuff in the cup when you return. (If not--your yeast is no good dump it out and get better yeast.). Pour yeast-milk into mixing bowl and add remaining sugar butter eggs salt and 1 cup of the flour. Using beater mix this mess for about a minute. Switch to the paddle (flat beater) or a dough hook and add remaining flour one cup-at-a-time. The dough will form a ball and feel slightly sticky. You may not need the entire 5 1/2 cups (depends on humidity too). Fill medium glass bowl with hottest tap water. If your oven can be adjusted to 100 degrees set it to 100 degrees. Also if your oven has a light turn it on; place the hot water on the bottom of the oven. Close the door. Grease a large glass bowl. Remove dough from mixing bowl to a floured table/counter-top; knead for 1 minute; form into a ball and place in greased bowl turning to get grease on all sides. Cover bowl loosely with a sheet of plastic wrap. Turn off 100 degree oven place bowl of dough into oven; close the door. Set the timer for 1 hour. Clean up the mess BUT leave floured counter-top AS IS. At the end of one hour the dough should've risen to about double the size. If not let it go for another 15 minutes (set the timer--it's easy to forget---out of sight out of mind!). Gather filling ingredients: 1/4 cup of melted butter; cinnamon; brown sugar; raisins and/or chopped nuts (optional). Punch down the down; remove from bowl; with a large butcher knife cut dough into two equal parts. Set one aside (cover with plastic wrap). Grease two 13x9-inch pans with BUTTER (no substitutes are allowed -- this is GRAMMA's recipe). :-) humor me okay?. On floured counter-top lay dough and with a rolling pin shape & roll into large rectangle oh about 8 x 16 inches or a bit larger keep thickness consistent throughout. Pour HALF of the melted butter over this and spread with a pastry brush right out to the edges. Sprinkle generously with cinnamon (like 1-2 tablespoons) then a handful of brown sugar spreading it evenly with fingers; right to the edges! Sprinkle some raisins and chopped nuts -- if using. Keep these closer to the long side closest to you. HERE's THE HARD PART: Starting at the side closest to you LOOSELY roll away from you. Loosely is the KEY word. Tuck in any runaway raisins or nuts. Use that big knife to divide the roll in half in the middle. Then cut each half into SIX equal portions for a total of 12 rolls. Starting in the middle of the roll (nicest shaped rolls) and working to the sloppy outside roll piecs set them along the outside edges of the buttered pan spacing evenly in the pan. Put the two end rolls in the very center of the pan. Set the cut side DOWN (so the top looks flat-ish). Set this pan on the stove for now. Repeat with remaining dough; vary the ingredients -- if you skipped raisins or nuts maybe add some to this pan of rolls. Check if the water in the oven is still warm if not dump out and start with fresh hot water. Put plastic wrap on both pans (re-use the other piece) and pop in the warm oven. Set the timer for 45 minutes. Go do something productive---clean the counter-top before all that stuff gets hard! :-D. When the rolls have risen to the top of the pan (or a smidgen over) remove them from the oven preheat oven to 350. When it's warm bake them for 20 minutes; tops will be golden brown. Cool on a rack; then frost with a cream cheese/butter cream frosting (slather it on thick like Gramma does for the grandkids!). You have JUST entered the Pearly Gates!
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milk water sugar butter eggs salt flour
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27,345
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Greta's Buttermilk Doughnuts
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Beat eggs and add cooled melted butter. Mix well and add sugar and vanilla. Add dry ingredients and mix. Add cream and buttermilk. Cover and leave in the fridge for several hours or overnight. Spoon out 1/2 mixture to a lightly floured surface. Return dough to fridge to chill. Dust rolling pin with flour and roll out to 1/2 in thick. Cut out and fry. Fry these at 360 F in cast iron dutch oven or other fryer. Turn once. Drain on several layer of paper toweling. Repeat. Makes 18 doughnuts & 18 doughnut holes. These freeze really well (w/o sugar dusting). While hot roll in sugar if you like but these are really good plain.
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eggs butter sugar vanilla buttermilk flour baking soda cream of tartar salt ginger ground mustard nutmeg shortening
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72,011
|
Sweet & Sour Stir-Fry Sauce
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ombine all in a 1-cup measuring cup.
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chicken broth soy sauce brown sugar hot red pepper flakes
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535,568
|
Whole Wheat Honey Bread
|
Heat water to 105-110 degrees fahrenheit and add yeast. Proof. Place all dry ingredients in a bowl. In the bowl of a standing mixer place all wet ingredients including proofed yeast. Add the dry ingredients to the wet. Mix for 5-8 minutes. Place on a floured surface and form into loaf. Spray a loaf pan and place the dough inside. Let rise until dough reaches the rim of your pan. Once risen preheat your oven to 375 degrees fahrenheit. Cook for 40 minutes. ENJOY!
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warm water all-purpose flour whole wheat flour salt honey molasses coconut oil olive oil milk
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108,622
|
Q&E Pizza on a Raft
|
Cut bread in half lengthwise. Combine next 8 ingredients divide evenly and spread on each length of bread. Broil about 5 inches from heat for 12 minutes or until meat is done. Brush tomatoes with butter place on top of bread alternating with cheese. Broil until cheese begins to melt.
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parmesan cheese ripe olives salt oregano pepper tomato paste tomatoes butter mozzarella cheese
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157,807
|
BLT Turkey Lettuce Wraps
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Spread 1/2 t. mayo evenly down center of each lettuce leaf. Split remaining ingredients evenly between lettuce leaves place down center. Fold in sides of lettuce leaves and roll. Serve immediately.
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mayonnaise iceberg lettuce leaves American cheese tomatoes bacon
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145,227
|
Chocolate Dipped Peanut Butter Cookies
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Preheat your oven to 325*F. Mix peanut butter sugar and egg until well blended. Refrigerate 30 minutes. Roll peanut butter mixture into 18 balls. Place 2\" apart on an ungreased cookie sheet. Flatten each ball in a criss cross pattern with a fork. Bake 18 to 20 minutes or until lightly browned. Cool 5 minutes. Remove from cookie sheet to a wire rack; cool completely. Dip each end of the cookie into melted chocolate shakinig off the excess. Now dip into chopped peanuts. Place cookies on wax paper(or parchment) which has been placed on the cookie sheet. Refrigerate until chocolate hardens. Enjoy! Note: To melt chocolate using microwave heat in a microwavable bowl on high 2 minutes or until chocolate is almost melted stirring after 1 minute. Stir until chocolate is completely melted.
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creamy peanut butter sugar egg roasted peanuts
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451,205
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Brown Rice Casserole
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Cook rice using the water or broth according to package directions. Preheat oven to 350º and grease a casserole dish. Heat olive oil in a large skillet over medium heat and saute onion until tender and translucent. Mix in the zucchini chicken (if using) and mushrooms. Season with the cumin salt and cayenne. Saute until chicken in heated through and zucchini is browned. In a large mixing bowl mix the cooked rice mixture in skillet beans chilis carrots and 1/2 of the cheese. Transfer to casserole dish and sprinkle with the remaining cheese. Cover with foil and bake 30 minutes. Uncover and continue baking for 10 more minutes or until lightly browned and bubbly around the edges.
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brown rice chicken broth vegetable broth olive oil zucchini boneless chicken breasts cumin cayenne pepper black beans green chili peppers carrot
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50,138
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Gorgonzola and White Wine Cheese Ball
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In a medium bowl blend cheeses and white wine. Form into a ball. Mix paprika and chopped pistachios on a piece of waxed paper. Roll cheese ball in paprika/nut mixture. Wrap the coated cheese ball in the waxed paper and chill in refrigerator at least 6 hours or overnight.
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cream cheese gorgonzola sharp cheddar cheese white wine paprika pistachios
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361,437
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Pressure Cooker Beef Stew
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Have on hand the following accessories: 1 large platter 2 dinner plates 1 cereal bowl 1 piece paper toweling. The list of 8 spices at the end of the recipe make up the Emeril's Essence. These should be mixed together thoroughly before being added to the flour. For a larger portion of Essence that can be stored multiply all amounts by 4 and just add 1 tablespoon of Essence to the flour. Chop up carrots celery and onion. Set aside. (This can be done the night before and all vegetables placed together in a baggie in the refrigerator.). In cereal bowl combine flour and Emeril's Essence. (Emeril's Essence can be made up anytime in advance and stored.). Cube meat into approximately 1 1/2\" chunks on large platter trimming away excess fat as necessary. (Do not cube in advance or meat will be too bloody and not dry enough.). Dredge each piece of meat thoroughly in flour mixture and return to platter. Place pressure cooker on cooktop and apply medium heat. Add 2 tablespoons olive oil. When olive oil is hot add approximately 1/2 of the meat cubes in order to saute. (Don't crowd meat. It will take 2-2 1/2 batches to cook meat.) Cook meat until well browned on outside but still pink on inside--about 3-4 minutes per batch. When first batch of meat is cooked transfer to dinner plate wipe edges of pressure cooker with paper towel add some more olive oil and place second batch of meat in pressure cooker to saute. Repeat procedure until all meat cubes are browned. Reduce heat under pressure cooker to medium-low. Add balsamic vinegar and 1/4 cup stock. Deglaze pan. Add carrots celery onion and garlic to pressure cooker. Add salt and pepper. Mix well and cook over medium-low heat for 3 minutes. Remove all but 1/2 cup vegetables from pressure cooker and set aside on second dinner plate. Wipe down edges of pressure cooker. Add to pressure cooker: reserved meat bay leaves red wine and remaining beef stock. Mix well. Place lid on pressure cooker. Heat on high until pressure cooker is up to full pressure. Reduce heat to simmer and cook at high pressure for 20 minutes. While meat is cooking take a red potato slice in half the long way then slice each half the long way one more time. Make three cross-cuts on each potato \"submarine\" and keep pieces together in submarine shape on cutting board. Repeat process for second potato. (This method prevents the potato flesh from turning brown while you're waiting to add the potatoes to the stew.). When meat has been cooked 20 minutes remove pressure cooker from cooktop and release pressure using the cold water method. Open lid and add remaining vegetables which have been set aside. Also add potato chunks. Mix well. Replace lid on pressure cooker. Place pressure cooker on cooktop over high heat. Bring pressure up to high reduce heat to simmer and cook on high pressure for 10 minutes. At the end of 10 minutes release pressure using the cold water method again. Remove lid from pressure cooker and enjoy stew.
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carrots celery salt pepper all-purpose flour garlic red wine olive oil sweet onion bay leaves paprika salt garlic powder black pepper onion powder cayenne pepper dried oregano dried thyme
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382,897
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Dad's Grilling Steak Marinade
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Combine ingredients. Pour over steak/chops. Marinade for at least 4 hours. Grill.
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soy sauce Worcestershire sauce red wine vinegar dry mustard pepper parsley flakes lemon juice
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489,162
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Roasted Duck Spring Rolls
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Set aside the wrapper oil and plum sauce. In a mixing bowl combine the all of the ingredients and mix well. Place some of the filling onto a wrapper and roll and seal with water. Repeat until all of the wrappers are done. Heat oil in a skillet to 350 degree add spring roll and fry to a golden brown. Drain onto paper towel. Serve with plum sauce.
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cooked duck carrot green onion fresh parsley leaves plum sauce
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173,663
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Middle Eastern Monkfish
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Finely chop garlic and gingerroot together. In a small bowl stir oil into tomato paste. Stir in garlic and ginger mixture cinnamon and caraway seeds. Season with salt and pepper. Remove fine skin from monkfish then spread on the spice mixture. Place fish into a shallow dish. Cover and refrigerate for 1 - 1 1/2 hours. Preheat oven to 400. Cut a piece of foil large enough to enclose fish. Make a bed of chopped onions on the foil. Place monkfish and any spice paste left in the dish on top of onion. Fold foil loosely over fish and seal edges tightly. Bake for 20-25 minutes. Open foil and baste fish. Bake another 10-15 minutes until fish flakes.
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garlic cloves gingerroot olive oil tomato paste ground cinnamon caraway seed salt pepper onion
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268,055
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Asparagus Salad With Roasted Bell Peppers
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Preheat the oven to 400°. Brush the pepper skins lightly with olive oil and set them cut side down on a baking sheet. Bake the peppers for about 15 minutes or until the skins are blistered. Remove the skins and seeds and cut the peppers into long thin strips. In a bowl combine the roasted peppers with the 1/4 cup of olive oil and the garlic and season with salt and pepper. In a large pot of boiling salted water cook the asparagus until just tender about 4 minutes. Drain the asparagus; refresh under cold running water. Pat the asparagus dry with paper towels. Preheat the oven to 450°. Spread half of the roasted peppers in a baking dish. Arrange the asparagus over the roasted peppers and season with salt and pepper. Top with the remaining roasted peppers and spoon the dressing on top. Bake for about 15 minutes or until bubbling. Drizzle with the balsamic vinegar and serve warm.
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red bell peppers yellow bell peppers extra virgin olive oil garlic cloves asparagus
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110,393
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Skip a Step Lasagna
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In a large skillet cook ground beef or ground chuck until brown. Drain off the fat. Stir in spaghetti sauce. Place 3 uncooked noodles in a 12 x 7 1/2 x 2 inch baking dish. Spread 1/3 of the spaghetti sauce on top of the noodles; top with 1/3 of the mozzarella cheese and ricotta cheese. Repeat the layers of noodles sauce mixture ricotta cheese and mozzarella cheese. Pour boiling water into baking dish around edges. Cover tightly with foil. Bake in a 350°Ft oven about 1 hour or until the noodles are tender. Uncover and sprinkle with parmesan cheese. Let stand 10 minutes before serving.
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ground beef ricotta cheese mozzarella cheese boiling water parmesan cheese
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261,741
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Lemon Marshmallows
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Lightly grease a small baking sheet with the oil and set aside. Sprinkle with a light coating of confectioners' sugar using a fine mesh sieve. In a small bowl combine the gelatin with the lemon juice and set aside. Place a 2-quart saucepan over medium-heat and add the sugar corn syrup water salt and lemon zest to the pan. Stir the contents of the pan occasionally until the sugar dissolves. Increase the heat to high and continue to cook without stirring until a candy thermometer inserted into the syrup reads 250 degrees F. Place the gelatin mixture in the bowl of an electric mixer and mix on low speed. Remove the syrup from the stove and slowly drizzle into the bowl of the electric mixer to combine with the gelatin. Be sure to add the syrup in a slow and steady stream until it is all incorporated. Once the syrup is combined with the gelatin begin to increase the speed of the mixer until it is on maximum. Beat the candy until the mixture becomes white in color and nearly triples in volume about 15 minutes. Add the food coloring to the marshmallow at this point and stir to combine about 1 minute more. Transfer the marshmallow to the prepared pan and using a rubber spatula coated with oil spread the mixture into the pan as best as possible. Wet your hands and press the marshmallow into the corners of the pan. Sprinkle with the remainder of the confectioners' sugar and allow the marshmallow to rest uncovered overnight. Release the marshmallow from the pan and place on a cutting board. Cut the marshmallow into 1-inch squares and toss each piece in confectioners' sugar before serving. Marshmallows will keep for up to 1 week in an airtight container at room temperature.
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confectioners' sugar unflavored gelatin lemon juice sugar light corn syrup water salt lemon zest
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14,245
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Stuffed Tomato Flowers
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For dressing combine white wine or apple juice lemon peel lemon juice olive oil fresh or dried dillweed parsley garlic pepper and salt. For filling toss together rice garbanzo beans sweet pepper cucumber raisins carrot green onion and olives in a large bowl. Add dressing and toss until evenly coated. Cove and refrigerate up to 4 hours. Core each tomato. Make six lengthwise cuts from top of each tomato almost to but not through the bottom creating six wedges. Gently fan out wedges; place tomato on each serving plate. Spoon about 3/4 cup filling into each tomato.
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dry white wine lemons rind of lemon juice extra virgin olive oil dill weed dill weed parsley garlic pepper salt brown rice garbanzo beans cucumber golden raisin carrot green onions green olives tomatoes
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256,568
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Mildred Pierce's Black Bottom Pie
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Scald the milk in a saucepan. Stir together the sugar and egg yolks in a bowl until smooth. Mix a little of the hot milk with the eggs then stir the mixture into the milk. Sift the cocoa into a bowl. add a little of the hot milk mixture and stir then add the cocoa mixture to the milk mixture. cook over medium heat stirring constantly until the liquid coats the back of a wooden spoon about 2 to 3 minutes. Remove from heat. Stir the gelatin into the hot custard. Place the pan over a bowl of ice. Chill stirring occasionally until the custard forms a mound when dropped from a spoon. Whip 1 cup cream until it forms still peaks. Fold into the custard. Fill the pie crust with the custard mixture and refrigerate until set overnight or several hours. In a small bowl whip the remaining 1 cup cream. Stir in the powdered sugar. spread evenly over the filling and sprinkle with grated chocolate.
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milk sugar unflavored gelatin milk heavy cream powdered sugar chocolate
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