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Slow Cooker Cornish Hens in Mole Sauce
|
4 lbs Cornish hens. 2 (28 ounce) cans whole tomatoes. 4 tablespoons nut butter (I used creamy sunflower seed butter). 1 (6 ounce) can tomato paste. 2 teaspoons ground cumin. 1 teaspoon ground coriander. 1 teaspoon anise seed. 5 tablespoons chili powder. 1 tablespoon maple syrup. 3 tablespoons cinnamon. 14 teaspoon ground nutmeg. 12 cup unsweetened cocoa powder. 6 large garlic cloves (smashed and peeled). 2 chipotle peppers (in adobo sauce). salt and pepper.
|
Turn the crock pot on high. Puree the tomatoes, nut/seed butter and the tomato paste in a blender. Add it to the crock pot. Add all the other ingredients into the crock pot except the chicken. Whisk it all together. Remove the hens from their wrappers and wash them good. Pat dry. Season with the salt and pepper. Add to the crop pot whole and cover with the mole sauce. Turn the crock pot down to low and cook for 6 hours. Remove the hens when cooked and let them sit for a few minutes. You will have a lot of mole sauce left. Save it and use it with other fowl. Serve with rice, corn tortillas and scallions if you wish. Bon Appetit!
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Stroganoff Sandwiches
|
1 12 lbs ground beef. 1 medium onion, chopped. 6 -8 slices bacon, cooked and crumbled. 2 garlic cloves, minced. 2 tablespoons all-purpose flour. 12 teaspoon salt. 12 teaspoon paprika. 18 teaspoon ground nutmeg. 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted. 12 cup fresh mushrooms, sliced. 1 cup sour cream. 8 hamburger buns, split.
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In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add bacon and garlic. Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended. Stir in soup and mushrooms(mixture will be thick). Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Stir in sour cream. Cook 3-4 minutes longer or until heated through; stirring occasionally(do not boil). Serve on buns.
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Herbed Turkey Breast With Orange Sauce - Crock Pot
|
1 large onion, chopped. 2 garlic cloves, smashed. 1 teaspoon dried rosemary. 12 teaspoon black pepper. 2 -3 lbs skinless boneless turkey breasts. 1 12 cups orange juice.
|
Place onions in crock pot. Mix garlic, rosemary and pepper in a small bowl; set aside. Make slices in turkey breast about 3/4 of the way through turkey breast at 2 inch intervals. Stuff slices with herb mixture. Place turkey in crock pot. Pour juice over turkey. Cover and cook on low 7 to 8 hours or until turkey is no longer pink in centre.
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Buttermilk Seed Bread
|
1 (.25 ounce) package active dry yeast. 1 teaspoon white sugar. 3/4 cup warm water (110 degrees F/45 degrees C). 1 1/2 cups buttermilk. 2 tablespoons margarine, melted. 3 tablespoons honey. 2 teaspoons salt. 2 tablespoons sesame seeds. 2 tablespoons flax seeds. 2 tablespoons poppy seeds. 2 tablespoons sunflower seeds. 2 cups whole wheat flour. 4 cups bread flour.
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In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour. Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.
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Sausage Potato Bake
|
1 lb bulk sausage (Pork). 3 potatoes, sliced thin. 12 teaspoon salt. 4 cups water. 1 cup cheddar cheese, shredded. 1 (6 ounce) can French-fried onions. 1 (10 ounce) can cream of chicken soup. 1 cup milk.
|
Slice potatoes very thin and place in salted water. Boil until tender and drain. While potatoes are boiling, brown sausage and drain. Layer in a baking dish, one-half of potatoes, one-half of sausage, one-half cheese and one-half of french fried onions. Repeat a layer with other one-half of potatoes, sausage and cheese. (hold onions until next step is done). In a small bowl mix cream of chicken soup and milk. Pour over layers in baking dish. Top with remaining one-half of french fried onions. Bake in a 325 degree oven for 30 minutes, watching carefully not to burn onions on top. Remove from oven and serve. Enjoy!
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Beet Greens With Caramelized Onions
|
1 tablespoon olive oil. 14 lb yellow onion, peeled and diced. 18 teaspoon fresh thyme, chopped. 18 teaspoon fresh rosemary, chopped. 1 garlic clove, minced. 18 teaspoon salt. fresh black pepper, ground. 18 cup balsamic vinegar. 4 cups beet leaves, washed well and chopped.
|
Heat the oil over medium high heat till it stops sizzling. Add onions and reduce the heat to medium-low. Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes. Add the thyme, rosemary, garlic, salt, and pepper, and vinegar stir well to combine. Cook for 5-15 more minute. Add beet greens just to wilt.
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Yummy Pineapple Cake
|
2 cups flour. 1 12 cups granulated sugar. 1 teaspoon baking soda. 2 eggs. 1 (20 ounce) can crushed pineapple with juice. 12 cup brown sugar. 12 cup chopped nuts (walnuts or pecans). 1 teaspoon vanilla. 34 cup evaporated milk. 34 cup butter or 34 cup margarine. 34 cup granulated sugar.
|
Preheat oven to 350. In large mixing bowl, combine flour, white sugar, baking soda, eggs, and crushed pineapple. Mix well. Pour mixture into an ungreased 9X13 pan. Sprinkle brown sugar and chopped nuts over cake batter. Bake for 30 minutes. Ten minutes before cake is done, start making the frosting. Combine all frosting ingredients in a medium size sauce pan and bring to a boil. Reduce heat slightly and let boil for 5 minutes. Pour frosting on cake as soon as it comes out of the oven. Serve cake cool or warm. Top with whipped cream if desired.
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Fruit & Oat Pizzas
|
1/4 cups Butter, Softened. 3 Tablespoons Unsweetened Applesauce. 1/4 cups Light Brown Sugar. 1 whole Egg White. 13 cups All-purpose Flour. 1/2 teaspoons Baking Soda. 1/2 teaspoons Ground Cinnamon. 3/4 cups Rolled Oats. 6 ounces, weight Low-fat Cream Cheese. 1 Tablespoon Orange Juice. 8 whole Strawberries, Stemmed And Sliced. 1 whole Kiwi, Peeled And Sliced. 2 Tablespoons Honey.
|
For the crusts: Preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Combine butter, applesauce, sugar, and egg white in a large bowl and mix with handheld mixer. Add in flour, baking soda, and cinnamon and mix well. Gently fold in oats and mix until moistened. Drop 2 Tablespoons of batter onto prepared baking sheets and spread into discs with the back of the spoon. Leave 3 inches between each drop, placing three drops on each sheet. Bake for 12-15 minutes, until edges are crisp. Remove from oven and allow to cool slightly before transferring to a sheet of parchment paper to cool fully. For the topping: Whip together cream cheese and orange juice with a handheld mixer. When crusts have cooled, spread 1 Tablespoon of the cream cheese mixture onto each crust, then top with sliced fruit as desired. Drizzle each pizza with honey and serve or chill prior to serving. Nutrition Info per 1 pizza: 273 calories, 11 g fat, 6 g protein, 31 g carbohydrates, 3 g fiber
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Barbs Bread & Butter Pickles
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4 lbs cucumbers, cut into thin slices. 2 lbs onions, thinly sliced (about 8small). 13 cup canning salt. 3 cups vinegar. 2 cups sugar. 2 tablespoons mustard seeds. 2 teaspoons turmeric. 2 teaspoons celery seeds. 1 teaspoon ginger. 1 teaspoon peppercorn.
|
Combine cucumber and onion slices in a large bowl. Layer with salt and cover with ice cubes; let stand for 1 1/2 hours; drain and rinse. Place remaining ingredients in a large sauce pan and bring to a boil. Add drained cucumbers and onions and return to boil. Pack hot into jars, leaving 1/4 inch head space. Remove air bubbles by running a knife down edges; adjust caps. Process 10 minutes in boiling water bath.
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Shaved Fennel and Apple Salad
|
1/4 cup freshly squeezed lemon juice. 2 tablespoons chopped fresh tarragon. 1/3 cup extra-virgin olive oil. 1/3 cup canola oil. Salt and freshly ground black pepper. 2 Granny Smith apples, peeled, cored, and halved. 2 bulbs fennel, thinly sliced.
|
To prepare the vinaigrette: Whisk together the lemon juice, chopped tarragon, and olive and canola oils in a small bowl and season to taste with salt and pepper. To prepare the salad: Cut the apple into thin slices and place in a medium bowl with the fennel. Toss with the vinaigrette and season to taste with salt and pepper.
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Latte Macchiato Oatmeal
|
23 cups Old Fashioned Oatmeal. 1/4 cups Almond Milk. 1/4 cups Coffee. 2 Tablespoons Creamer. 3 Tablespoons Fat-free Cream Cheese. 1 package (Single-serving Packet) Stevia. 1/2 teaspoons Coffee Extract (optional).
|
Place oatmeal in two 6-inch ramekins. In a blender mix together all remaining ingredients until smooth. Pour equally in oatmeal-filled ramekins. Stir until oatmeal is completely covered with liquid. Microwave on high for 1 minute. Serve with some chocolate chips or a cookie on top.
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Curried Pumpkin Soup
|
2 medium onions, finely chopped (2 cups). 2 tablespoons unsalted butter. 2 large garlic cloves, minced. 1 12 tablespoons minced peeled fresh ginger. 2 teaspoons ground cumin. 1 teaspoon ground coriander. 18 teaspoon ground cardamom. 1 12 teaspoons salt. 34 teaspoon hot red pepper flakes. 2 (15 ounce) cans solid-pack pumpkin (3 1/2 cups, not pie filling). 7 cups water. 1 12 cups reduced-sodium chicken broth (12 fl oz). 1 (14 ounce) can unsweetened coconut milk (not low-fat). 14 cup olive oil. 2 teaspoons brown mustard seeds. 8 fresh curry leaves.
|
Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Puree soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat. Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water. Note: Can be made up to one day in advance. I use the food processor for the chopping of onions, garlic & the immersible blending to puree the soup.
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Roasted Tomato Spinach Salad with Citrus Mustard Vinaigrette
|
2 cups Grape Tomatoes, Halved. 2 Tablespoons Extra Virgin Olive Oil, Divided. 1 teaspoon Sugar. 1 teaspoon Kosher Salt. 10 ounces, weight Fresh Spinach. 1/4 cups Feta Cheese, Crumbled. 1 Tablespoon Toasted Pine Nuts. 1/2 whole Orange, Juiced. 1/2 whole Orange, Zested. 1 Tablespoon Lemon Juice. 2 Tablespoons Extra Virgin Olive Oil. 1 Tablespoon Dijon Mustard. 1 teaspoon Red Onion, Minced. 1 pinch Salt And Pepper.
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Preheat oven to 400 degrees F and grease a baking sheet. Toss tomatoes with 1 tablespoon of olive oil, sugar and salt. Spread out on baking sheet and roast for 20 minutes, tossing occasionally. When tomatoes are almost finished, heat a large skillet over medium high heat. Add remaining tablespoon of olive oil and saute spinach for 1 minute, until just starting to wilt. Transfer spinach to a serving platter. Top with roasted tomatoes straight out of the oven (they will wilt the spinach a bit more from their heat). Finally, add feta and pine nuts. Combine all dressing ingredients in a small bowl and whisk together. Pour the citrus mustard vinaigrette on top of salad once plated and ready to serve.
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Pumpkin Soup With Curry and Basil
|
2 tablespoons oil. 1 teaspoon sesame oil. 4 -6 teaspoons curry powder (use as much as you feel youd like). 1 big garlic clove, minced. 3 small spring onions, sliced. 1 medium hokkaido squash, diced (ca. 950 g prepared). 1 13 liters hot water, might need more. salt and pepper. 10 leaves fresh basil, chopped.
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Heat oil and sesame oil in a big cast iron pan. Add curry powder and garlic. Saute for a minute or so until curry is fragrant and garlic lightly browned. Add onions and squash/pumpkin and saute a little longer. Pour over enough hot water to cover veggies. Let simmer covered for about 30 minutes until squash/pumpkin is tender (This step might take longer depending on what type of squash/pumpkin you use). When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water. Season with salt and pepper to taste. Just before serving add a tbs or so of the chopped basil to each bowl of soup.
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6 Can Chili
|
2 teaspoons vegetable oil. 1 pound ground turkey. 1 (14.5 ounce) can whole peeled tomatoes. 1 (16 ounce) can hot chili beans, undrained. 1 (15 ounce) can pinto beans, undrained. 1 (15 ounce) can kidney beans, undrained. 1 (28 ounce) can baked beans. 1 (6 ounce) can tomato paste. 1/4 cup shredded Cheddar cheese. 1/4 cup sour cream.
|
Heat the vegetable oil in a skillet over medium heat, and cook the turkey meat until it's no longer pink, breaking the meat up as it cooks, 10 to 15 minutes. Pour the tomatoes into the skillet, and crush them into chunks with a spoon. Transfer the turkey meat and tomatoes into a soup pot. Stir in the hot chili beans, pinto beans, kidney beans, baked beans, and tomato paste. Bring the soup to a boil; simmer at least 10 minutes. Serve in bowls garnished with about 2 teaspoons of shredded Cheddar cheese and a dollop of sour cream.
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Banana Caramel Cupcakes
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1/2 cups All-purpose Flour. 1 teaspoon Baking Powder. 1/4 teaspoons Salt. 1/4 cups Plus 1 Tablespoon Granulated Sugar. 1 whole Large Egg. 1/2 teaspoons Pure Vanilla Extract. 13 cups Mashed Bananas. 1/4 cups Buttermilk. 1 whole Large Egg White. 1/4 cups Plus 1 Tablespoon Granulated Sugar, Divided. 18 teaspoons Cream Of Tartar. 1 Tablespoon Water. 6 Tablespoons Unsalted Butter, Softened. 1/2 teaspoons Pure Vanilla Extract. 1 cup Granulated Sugar. 6 Tablespoons Unsalted Butter. 1/2 cups Heavy Cream.
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For the cupcakes: Preheat the oven to 350 F. Line a 6-cup muffin pan with cupcake liners. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a large mixer bowl, cream butter and sugar together until light and fluffy. Add in egg and vanilla and mix until combined. Add mashed bananas and mix until incorporated. Add in flour mixture alternating with the buttermilk and mix just until combined. Dont overmix. Scoop batter into the muffin tin up to 3/4 full (I filled mine up to 2/3, but it didnt rise as much). Bake for 15-18 minutes or until a cake tester comes out clean. Let cupcakes cool in cupcake pan for 5-10 minutes before transferring to a wire rack. While the cupcakes are baking (and later, cooling), make the buttercream. For the Italian Meringue Buttercream: In a small, heavy-bottomed sauce pan, make the sugar syrup by heating the water and 1/4 cup of sugar. Heat the mixture until 248-250 F. While the sugar syrup is heating, whip the egg white and cream of tartar in a stainless steel bowl (or the bowl of your stand mixer) until soft peaks form. Slowly add the remaining 1 tablespoon of sugar; continue beating until stiff peaks form. If the sugar hasnt reached the desired temperature, turn mixer off and wait until it does. When the sugar syrup is ready, turn the mixer on low speed. Carefully pour the hot syrup into the whipped egg whites, pouring between the bowl and the beaters. Be careful not to let the syrup hit the beaters. Increase mixer speed to medium and whip until meringue has cooled completely. Once meringue is cooled, slowly add butter, 1 tablespoon or so at a time. Make sure that the butter has incorporated completely before adding more. The mixture may look curdled once butter has been added, increase speed to high and keep on beating until mixture is smooth. Stir in vanilla extract. * If kitchen is too warm or humid, refrigerate buttercream or let it rest in an ice-filled bowl. For the caramel sauce: Prepare ingredients. Heat sugar on moderately high heat in a heavy-bottomed sauce pan (preferably 2-quart). As sugar begins to melt, whisk vigorously. Stop stirring when the sugar comes to a boil. As soon as all of the sugar crystals have melted and the mixture is dark amber in color, add the butter to the pan. Whisk until the butter has melted. Remove pan from heat. Slowly add the cream and continue whisking until incorporated. (Mixture might foam up in this stage.) Whisk until smooth. Let cool in the pan for 5-10 minutes before transferring to a sterilized jar/container. Recipe makes 1 cup of caramel. Caramel may be stored in the refrigerator for up to 2 weeks. To make the Caramel Buttercream: Add 1/4 cup caramel sauce to the buttercream. Mix gently until incorporated. Assembly: Once cupcakes are cool, core cupcakes using an apple corer or a paring knife to cut a plug out of the top of the cupcake. Fill cupcakes with 1 teaspoon of caramel buttercream. Replace tops on cupcakes. Frost cupcakes as desired using the remaining buttercream. I used Ateco tip # 855, my current favorite. Drizzle with additional caramel sauce. Adapted from Bakers Royale and Annies Eats
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] |
Summer Egg, Fruit & Vegetable Salad with Japanese Wasabi Dressing
|
6 whole Eggs. 1/2 cups Light Mayonnaise. 1- 1/2 teaspoon Wasabi. 1 Tablespoon Apple Cider Vinegar. 1 teaspoon Honey. 1 teaspoon Salt. 1/2 teaspoons Pepper. 1 whole Cucumber. 1 whole Carrot. 1 whole Apple. 1 cup Dried Cranberries.
|
Place 6 eggs in pot of water and boil. After the water boils, then turn off flame and let eggs sit in hot water for 10 minutes. Peel off shells and slice eggs into half. With a small spoon, scoop out the egg yolks carefully, and save the egg yolks from 3 eggs (you can discard the rest of the egg yolks or eat them separately). Then slice egg whites into smaller bite size pieces. In a small bowl, prepare the dressing. Add 3 scooped egg yolks, mayonnaise, wasabi, apple cider vinegar, honey, salt and pepper. Using a masher, mash egg yolks so it incorporates well into dressing. Make sure dressing is well mixed. Dice up the cucumber, carrot, and apple. In a large salad bowl, add diced fruit and vegetables. Add egg whites and cranberries. Add mixed dressing and toss until dressing covers the salad.
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Baked Apple Pancake
|
2 tablespoons butter. 2 tablespoons sugar. 12 teaspoon cinnamon. 2 cups apples, sliced. 2 eggs, separated. 2 23 tablespoons flour. 14 teaspoon baking powder. 2 23 tablespoons milk. 1 dash salt.
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Preheat oven to 400 degrees fahrenheit. Prepare an 8"x8" pan with cooking spray. Melt butter and lightly saute sugar, cinnamon and apples for 5 minutes. Spoon apples into baking pan. Beat egg whites until stiff. Set aside. Beat flour, baking powder, milk, salt, and egg yolks until smooth. Fold egg whites and batter together. Pour batter over apple slices. Bake at 400 degrees fahrenheit for about 10 to 12 minutes or until pancake is done. Serve immediately with maple syrup.
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] |
Pumpkin Pie Shakes
|
1 cup Canned Pumpkin Pie Mix. 1 cup Vanilla Yogurt. 1 Tablespoon Marshmallow Fluff. 1 cup Ice Cubes. 4 whole Sheets Of Cinnamon Graham Crackers (4 Small Rectangles Per Sheet), Broken Into Pieces.
|
Add pumpkin pie mix, vanilla yogurt, Marshmallow Fluff, graham crackers and ice into a blender. Blend on high until the mixture is smooth and creamy. Serve immediately or put it in the fridge until serving. Garnish with cinnamon, marshmallows or any festive pieces you would like.
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] |
Islands Bananas Foster
|
12 cup unsalted butter. 12 cup dark brown sugar. 2 tablespoons fresh lime juice. 2 tablespoons dark rum. 12 teaspoon ground allspice. 14 teaspoon kosher salt. 2 ripe bananas, sliced into 1-inch chunks. 1 12 cups fresh pineapple, diced. vanilla ice cream, to garnish. toasted sweetened coconut, to garnish.
|
Melt butter, brown sugar, lime juice, rum, and seasonings in a large skillet over medium-low heat. Add bananas and pineapple. Saute until tender, but not soft, about 2 minutes. Serve over scoops of vanilla ice cream, garnished with coconut. **To toast your coconut, place in a nonstick skillet over medium heat about 5 minutes or until golden.
| |
[
"http://images.media-allrecipes.com/userphotos/256x256/1067596.jpg"
] |
Georgia Caviar
|
1 pound dry black-eyed peas. 2 cups Italian-style salad dressing. 1/2 cup diced jalapeno chile pepper. 1 1/2 cups finely chopped onion. 2 ounces diced pimento peppers, drained. 1 tablespoon minced garlic. 2 cups diced green bell pepper. 1 pinch ground black pepper.
|
Place black-eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until black-eyed peas are tender. Drain black-eyed peas. Cover with Italian-style salad dressing. In a large bowl, mix together jalapeno, onion, pimento peppers, garlic, green bell pepper, and ground black pepper. Toss in black-eyed pea mixture. Chill in the refrigerator 8 hours or overnight before serving.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2010/11/018-410x314.jpg"
] |
Kahlua Chocolate Almond Squares
|
1- 1/4 cup All-purpose Flour. 1/4 teaspoons Baking Powder. 1/2 teaspoons Salt. 1/2 cups Softened Butter. 3/4 cups Brown Sugar. 1 whole Egg. 1/4 cups Kahlua Liqueur. 1 cup Semisweet Chocolate Chips. 1/2 cups Toasted Slivered Almonds. 1 Tablespoon Kahlua For Topping. 8 ounces, weight Bar Philadelphia Cream Cheese, Softened. 1/2 cups Cool Whip Topping. 1 Tablespoon Kahlua. 1- 1/2 cup Icing Sugar.
|
Bars: Sift flour with baking powder and salt. Cream butter, sugar, and egg together. Into the creamed mixture, stir in the Kahlua then flour mixture, blending well. Fold in chocolate chips and almonds. Spread into a greased 7x11 pan. Bake at 350F for 25-30 minutes. When cool, brush top with 1 tablespoon Kahlua. When cold, spread with frosting. Frosting Beat all ingredients together until fluffy.
| |
[
"http://images.media-allrecipes.com/userphotos/256x256/1072729.jpg"
] |
Crostini with Beef Tenderloin and Horseradish
|
1 (16 ounce) package toasted baguette rounds (crostini). 1/2 pound Dietz & Watson London Broil Roast Beef, sliced into 1 1/2-inch squares. Kosher salt and freshly ground black pepper. 3 teaspoons Dietz & Watson Hot and Chunky Horseradish Sauce. 16 sprigs frisee (curly endive).
|
Toss the beef slices with a pinch of salt and pepper. To assemble, top the crostini with a slice of beef, a dollop of the horseradish sauce, and a small piece of frisee and serve.
| |
[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/45/41/23/picVZkOQ9.jpg"
] |
Frozen Chocolate Custard
|
1 cup sugar. 1 cup water. 2 tablespoons cocoa powder. 2 teaspoons vanilla extract. 1 pint half-and-half. 3 eggs. 3 egg yolks. 34 cup sugar. 3 tablespoons honey. 12 teaspoon salt. 1 pint whipping cream.
|
"chocolate syrup". Combine the sugar, water, and cocoa in a medium sauce pan. Stirring constantly, bring the mixture to a rapid boil. Remove the mixture from the heat and allow it to cool. Once cool stir in the vanilla. "custard base". Start by heating the half and half in the microwave. Heat for 2 minutes, then stir. Check the temperature with a thermometer. Heat for 30 seconds, then stir. Check the temperature again. Continue heating for thirty second increments until the half and half reaches 170 degrees. Place the eggs and yolks in a blender. Blend on the slowest setting until thoroughly mixed. Again, set the blender to the slowest setting and slowly add the sugar, honey, salt, and heated half and half. Heat the mix in thirty second increments until it again reaches 170 degrees. Set aside to cool. Once the chocolate and custard have both cooled to room temperature, put them in the fridge to chill for one hour. Pour the chocolate, custard, and whipping cream into your ice cream maker. Freeze according to the ice cream makers directions.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2011/06/mojito_share-410x307.jpg"
] |
Family-Friendly Mojitos
|
4 whole Limes, Cut Into Wedges. 10 whole Mint Leaves. 1/2 cups Sugar. 2 cups Ice. 4 cups, 3 tablespoons, 1-78 teaspoons, 1/4 pinches Club Soda.
|
Squeeze the juice of the lime pieces into a small pitcher. Add in the squeezed lime pieces, mint leaves, and the sugar. Crush the ingredients with a wooden spoon. Add ice to fill half the pitcher. Add in club soda to fill the rest of the pitcher. Mix all the ingredients together. Chill and enjoy! Makes 4 servings. Note: Feel free to add more lime juice and sugar, to taste!
| |
[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/44/63/95/picXeeK8w.jpg"
] |
Christmas Cosmopolitan by the Pitcher
|
crushed ice. 3 14 cups plus 2 tablespoons pure cranberry juice. 2 cups simple syrup. 1 34 cups gin. 6 tablespoons fresh lemon juice.
|
Fill a large pitcher 3/4 full with crushed ice. Combine cranberry juice, simple syrup, gin, and lemon juice. Serve chilled over ice. Garnish with cranberry-embellished rosemary sprigs, if desired.
| |
[
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] |
Chopped Apple Salad
|
1 large apple, chopped into small pieces. 1 stalk celery, chopped into small pieces. 1 tablespoon raisins. lemon juice. 12 cup low-fat vanilla yogurt. 1 tablespoon peanut butter.
|
Combine apple, celery, raisins, and a few squirts of lemon juice in a bowl. Set aside. In a small bowl, mix vanilla yogurt and peanut butter until well-blended and smooth. Pour the yogurt-peanut butter mixture over the apple mixture. Stir gently to coat. Refrigerate for a few hours before serving.
| |
[
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] |
Sweet and Sour Sauce
|
14 cup light brown sugar (lightly packed). 14 teaspoon salt. 1 tablespoon ketchup. 1 tablespoon soy sauce. 3 tablespoons rice vinegar (unsweetened) or 3 tablespoons cider vinegar. 12 cup water or 12 cup pineapple juice. 2 teaspoons cornstarch. 2 tablespoons water.
|
Combine 2 teaspoon cornstarch and 2 T water in a small cup. Combine sugar, salt, ketchup, soy sauce, vinegar, and 1/2 C water or pineapple juice in a small saucepan and bring to a near boil over medium heat. Stir to dissolve the sugar and pour in cornstarch/water mixture. Stir for about 15-20 seconds or until the sauce comes to full boil and thickens a bit. Remove from heat and transfer to a serving bowl for at least 10-15 minutes to cool and concentrate the the taste.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2012/10/popcorn2-410x273.jpg"
] |
Salted Maple Pecan Caramel Corn
|
1/2 cups Unpopped Popcorn, Popped According To Package Instructions And Kernels Removed. 1 cup Pecans, Toasted, Salted, And Roughly Chopped. 3 Tablespoons Butter. 3/4 cups Pure Maple Syrup. 1/2 teaspoons Maple Extract. 1/2 teaspoons Salt.
|
Spray a large metal mixing bowl and a wooden spoon with non-stick spray. Add the popped popcorn and pecans into the bowl and toss together. In a small non-stick saucepan over medium heat, add the butter, syrup, extract and salt. Bring to a boil and cook until the mixture registers 300 F on a candy thermometer. Immediately pour the hot caramel over the popcorn and pecans and use the wooden spoon to stir quickly until everything is nicely coated. Immediately spread the mixture out onto a large baking sheet and allow it to cool completely. Break the popcorn into smaller pieces and serve or store in an airtight container or bag. Adapted from Gourmet.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2013/08/IMG_3314-410x295.jpg"
] |
Wilted Spinach Orzo
|
1 package Orzo Pasta (16 Oz. Package). 1/2 cups Olive Oil. 2 Tablespoons Butter. 6 cloves Garlic, Minced. 1/2 teaspoons Dried Basil. 1 pinch Crushed Red Pepper Flakes. 1 cup Pine Nuts. 1 bag Baby Spinach (10 Oz. Bag). 1 container Crumbled Feta Cheese (8 Oz. Container). 1/4 cups Balsamic Vinegar. 1/2 whole Tomato, Chopped.
|
1. Bring a large pot of water to a boil. Add the pasta and cook as directed on the package. (Firm or slightly under-cooked will work best.) When pasta is finished cooking, drain and transfer to a mixing bowl. 2. While pasta is cooking, heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes. Reduce heat to medium. Stir in pine nuts and cook until lightly browned. 3. Add spinach, cover the skillet and cook on low heat for 5 minutes until spinach is wilted. 4. Toss spinach mixture with orzo, feta, and vinegar. Divide onto serving plates and add chopped tomatoes.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2011/10/Teriyaki-steak-148-2-410x274.jpg"
] |
Teriyaki Beef Rice Bowls
|
1 pound Flank Steak Or Sirloin Steak. 2 cups Premade Teriyaki Sauce Of Choice, Divided. 1 head To 2 Heads Broccoli, Cut Or Broken Into Small Florets. 4 whole Carrots, Peeled And Sliced Crosswise On A Diagonal. 1 whole Onion, Cut In Half Then Sliced Into Scant 1/4-inch Thick Half-rings. 1 whole Red Bell Pepper, Cut Into Strips. 3 Tablespoons Oil, Or More As Needed, For The Wok. Rice, Cooked According To Package Directions (enough For 4 People).
|
Choose one of the following methods for preparing the meat: IF USING BEEF STRIPS: Slice a partially frozen steak into very thin slices across the grain (it is easiest to cut beef into strips when it is partially frozen). Place beef in a zip-style plastic bag and pour 1 cup of teriyaki sauce over it. Seal and place in refrigerator to marinate for at least 1 hour and up to 24 hours. IF COOKING STEAK WHOLE FIRST: Pierce beef with a fork all over one side. Turn it over to the opposite side and pierce all over with fork. Place steak, whole, in a zip-style plastic bag. Pour 1 cup teriyaki sauce over meat in bag, seal bag. Through the outside of the closed bag, massage the sauce into the meat a little, then place in refrigerator for at least 1 hour or up to 24 hours. After marinating... Remove beef from marinade; discard marinade. FOR STIR-FRYING THE VEGETABLES Heat a large skillet or a wok over high heat until very hot. Add oil and swirl skillet or wok to coat it with oil. Add the broccoli and carrots to the pan. Stir-fry for about 2 minutes. Add the onions and peppers to the broccoli and carrots and continue to stir-fry just until veggies are barely crisp tender. Remove pan from heat and set aside. There is no need to add salt or other seasonings to the vegetables because the teriyaki sauce will have all of the flavors that are needed. FOR COOKING THE BEEF: If using beef strips: Remove vegetables from pan or wok and set aside. Add a little more oil to the pan/wok and stir-fry the beef just until it loses its pink color. Return the vegetables to the pan/wok with the beef, add approximately 3/4-1 cup of teriyaki sauce (or to tasteit can be really strong, so use it judiciously) and stir-fry for a couple of minutes just until the sauce barely reduces and gets a little glossy on the food. If using whole beef steak: Heat a little oil in a grill pan or a frying pan. Remove steak from marinade (discard marinade). Place the steak in the pan and cook for 5-8 minutes on each side, depending on the desired degree of doneness. (145-degrees F for medium-rare; 160-degrees for medium). I cooked my steak to medium rare because it cooked a little more when I returned it to the vegetables. Remove steak from pan and put on a cutting board to rest for about 10 minutes. Slice into thin strips at an angle against the grain. Then add the beef strips to the vegetables. Add 3/4-1 cup teriyaki sauce (depending on taste preference); stir-fry over medium high heat for a couple of minutes just until the sauce barely reduces and gets a little glossy on the food. Serve over hot, cooked rice.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2013/04/IMG_5027-410x299.jpg"
] |
Corn Casserole
|
4 whole Eggs. 1/2 cups Vegetable Oil. 15 ounces, weight Canned Whole Kernel Corn, Undrained. 15 ounces, weight Cream Style Corn, Undrained. 9 ounces, weight Diced Green Chilies, Lightly Drained. 3/4 cups Shredded Cheddar Cheese. 8- 1/2 ounces, weight Corn Muffin Mix (one Box).
|
Preheat the oven to 350 degrees F. Crack the eggs into a large bowl, whisk lightly. Add the remaining ingredients and stir with a spatula until evenly combined. Pour into a greased 9x13 dish. Bake for 45-60 minutes, until golden brown and cooked in the center.
| |
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] |
Raisin Puffs
|
2 cups raisins. 1 12 cups sugar. 1 cup butter, softened. 1 teaspoon vanilla. 3 cups all-purpose flour. 1 teaspoon baking soda. 12 teaspoon salt. extra sugar, for rolling cookies.
|
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats. Place raisins and 3/4 cup water in a small sauce pan and simmer gently until the raisins have absorbed most of the water and are soft, about 5 minutes, drain. Using an electric mixer at low speed, cream the sugar, butter and vanilla until thoroughly combined. Sift together the flour, baking soda and salt. Stir the dry ingredients and raisins into the butter mixture with a spoon. The batter will be crumbly. Gather about a tablespoon of dough in your fingers and squeeze so dough holds together. Roll into walnut-sized ball. Roll the balls in granulated sugar and place 1 1/2 inches apart on the prepared cookie sheets. Bake for 12 to 15 minutes, until lightly browned and puffed. Transfer to wire racks to cool. Store in airtight tins, as these are quite fragile and have a tendency to fall apart if jostled.
| |
[
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] |
Nanas Mutton Shank Casserole
|
4 mutton shanks, cut in half. 1 beef stock cube. 2 teaspoons soy sauce. 2 tablespoons flour. 1 cup red wine. water. olive oil. potato (as many as you like). 3 large onions. 2 -3 stalks celery. salt and pepper. 1 cup frozen peas (and or beans). 3 carrots, sliced. 1 medium sized parsnip, sliced. 1 lemon. 1 teaspoon ground ginger. 1 teaspoon garlic powder. 3 bay leaves. 1 teaspoon dried sage. 1 teaspoon dried rosemary. 1 teaspoon dried thyme.
|
Put the shanks into a large enough casserole dish, pour over wine, add onions, salt and garlic powder. Cover and bake at 180 degrees for one hour, turning shanks over once. Remove shanks and set aside. Strain off fat and make plenty of brown gravy by bringing to boil the juices in the bottom of the pan, adding flour, and gradually stirring in water, a beef stock cube, and a dessertspoon of soy sauce. Add salt and pepper to taste. Now add sufficient potatoes for the meal, cut into quarters if large and left whole if small, 2 or 3 stalks of celery cut into pieces, about a cup of peas and beans, 3 sliced carrots, a medium sized parsnip sliced, the finely grated rind (zest) and juice of a lemon, 1 teaspoon of ground ginger, 3 bay leaves, 1 teaspoon dried sage, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and salt to taste. Put the shanks back in mix everything up and cook for another hour or until the vegetables are tender. Keep lid on casserole while cooking, but after 30 minutes, give it all a good stir and mix it all up again. Tip: Cook it all in the morning and then let it cool down. Later that day, scrape off any fat that has set on the surface and warm it up for an hour in the oven for a really great result.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2012/06/pickles-410x284.jpg"
] |
Deep Fried Pickles
|
1 whole Egg, Beaten. 1 Tablespoon Milk. 1 cup Cornmeal. 1/2 teaspoons Salt. 1/2 teaspoons Pepper. 1/2 teaspoons Paprika. 1/4 teaspoons Garlic Powder. 1/4 teaspoons Mustard Powder. 1/2 cups Flour. 1 cup Sliced Pickles. Ranch Dressing, To Serve. Vegetable Oil, For Frying.
|
Heat vegetable oil in a large pot to 380 degrees F. Set up a dredging station by combining egg and milk in one small bowl and set aside. Combine cornmeal, salt, pepper, paprika, garlic powder and mustard powder in another. And put flour in a third small bowl. Dip pickles into the flour, then into the egg, then into the cornmeal mixture. Then carefully drop into hot oil. Fry until golden brown, about 3 minutes, then remove them from the oil and set on a paper towel to dry. Be sure to just let the pickles fry until golden brown, about 3 minutes. If theyre undercooked, the cornmeal gets really hard and chewy, but if theyre overcooked, they start to taste like popcorn. Serve with ranch dressing, and enjoy! Makes 1 1/2 to 2 cups.
| |
[
"http://graphics8.nytimes.com/images/2014/04/29/dining/Verjuice/Verjuice-superJumbo-v2.jpg"
] |
Verjuice Dessert Bars
|
1 cup butter, melted, plus more, unmelted, to grease pan. 2 13 cups sifted all-purpose flour. 1 cup plus 3 tablespoons confectioners sugar. 18 teaspoon salt. 4 large eggs. 1 1/2 cups granulated sugar. 3/4 cup verjuice.
|
Heat oven to 350 degrees and grease a 9-by-13-by-2-inch baking pan well. Whisk together 2 cups flour, 1 cup confectioners sugar and salt in a medium bowl. Add the melted butter and stir until mixture has an even texture. Transfer to the pan and pat out to even thickness. Bake until golden brown, about 20 minutes. Reduce heat to 300 degrees. Whisk together eggs and granulated sugar until well combined. Add the remaining 1/3 cup flour and the verjuice, and stir well. Pour over shortbread and bake until just set, about 30 minutes. Allow to cool completely in pan, then cut into 24 bars. Sieve the remaining 3 tablespoons of confectioners sugar over the top before serving. These bars will keep, covered and refrigerated, for about 3 days.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2014/11/IMG_6676-410x328.jpg"
] |
BBQ Pulled Chicken
|
1 pound Boneless, Skinless Chicken Thighs. 1 Yellow Onion, Chopped. 2 cloves Garlic, Minced. 1/2 cups Your Favorite BBQ Sauce (my Favorite Is Chaka's MMM Marinade).
|
Wash chicken and place it into a crockpot with the chopped onions, garlic and BBQ or marinade sauce. Cover with lid and cook on low for 6-8 hours or on high for 3-4. Its ready when you can easily pull chicken apart with two forks. Enjoy!
| |
[
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] |
Iced Tea With A Twist
|
4 cups cold strong tea. 1 cup orange juice. 12 cup grapefruit juice. 14-13 cup sugar. ice cube. 1 strip orange rind (optional). 1 strip grapefruit peel (optional).
|
In a 2-quart pitcher combine tea, orange juice, and grapefruit juice. Stir in desired amount of sugar to taste. To serve, pour over ice cubes in glasses. If desired, tie a strip of orange peel and a strip of grapefruit peel into a knot and use as a garnish. Serve at once.
| |
[
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] |
Irish Sour Cream Bread
|
3 cups flour. 2 12 teaspoons baking powder. 1 dash ground cinnamon. 12-34 cup sugar. 12 cup butter or 12 cup margarine. 12 teaspoon salt. 2 large eggs. 1 cup sour cream. 2 cups raisins (optional). 1 tablespoon caraway seed (optional).
|
Sift first 3 ingredients together in Large bowl (#1). Mix next 5 ingredients in Smaller bowl (#2). Slowly mix Bowl #2 ingredients into Bowl #1 until well blended. Mix in 2 cups of Raisins (and 1 tablespoons Caraway Seeds, if desired). Pour into 9" greased and floured round cake pan and shape into round loaf. (Note: Batter will be sticky. ). Sprinkle the top with Cinnamon and/or Sugar, if desired. With a sharp knife, make an "X" in the top of loaf. Bake for 50-55 minutes at 350 degrees. When toothpick comes out clean, the bread is done.
| |
[
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] |
Creamy Double Chocolate Pudding
|
12 cup sugar. 13 cup cocoa. 14 cup cornstarch. 1 dash salt. 2 cups milk. 1 cup heavy cream. 14 cup semisweet mini chocolate chips. 2 teaspoons vanilla.
|
Whisk together dry ingredients in a medium saucepan. Whisk in the milk and cream, and cook over medium-high heat until mixture comes to a boil. Lower heat to medium and cook until thickened, about 5 minutes. Remove from heat and stir in chocolate chips and vanilla. Serve warm or cold.
| |
[
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] |
All-American Potato Salad
|
2 lbs red potatoes, cubed. 2 lbs blue potatoes, cubed. 1 cup about four stalks celery, finely chopped. 1 large sweet onion, finely chopped. 8 hard-boiled eggs, chopped. 1 cup Miracle Whip. 1 12 tablespoons yellow mustard. 14 cup sugar. 1 tablespoon horseradish. 1 teaspoon pepper.
|
Fill large pan with water; boil potatoes just until tender, about five minutes. Shock potatoes with cold water to stop cooking. In large bowl, combine first four ingredients. In second bowl, combine dressing ingredients; adjust sugar and pepper to taste. Pour dressing over salad and mix well. Chill at least four hours in refrigerator before serving.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2011/10/foodsitesapplesaucecake-copy-410x274.jpg"
] |
Applesauce Mini Bundt Cakes
|
3 Tablespoons Arrowroot Starch. 2 Tablespoons Tapioca Starch. 13 cups Buckwheat Flour. 13 cups Amaranth Flour. 3/4 teaspoons Baking Soda. 3 Tablespoons Chia Seed Flour. 2 teaspoons Cinnamon. 1 teaspoon Cardamom. 1 teaspoon Nutmeg. 1 teaspoon Apple Cider Vinegar. 1 cup Applesauce. 2 Tablespoons Coconut Oil. 1 Tablespoon Vanilla.
|
Place all dry ingredients in a large bowl and whisk. Next add in your vinegar and applesauce. Then stir in the coconut oil and vanilla. Stir everything till combined. Batter will be a little thick. Scoop batter into a slightly oiled mini bundt cake pan or muffin liners. Place in a preheated 300 degrees F oven. Bake for about 18-20 minutes. Let them cool a little before popping out of the pan.
| |
[
"http://del.h-cdn.co/assets/cm/15/10/54f642d70c655_-_amy-italian-chicken-orzo-skillet-recipe-kft0311-xl-12845705.jpg"
] |
Creamy Italian Chicken and Orzo Skillet
|
1 lb. boneless skinless chicken breasts. 1 small zucchini. 1 tub PHILADELPHIA Italian Cheese and Herb Cooking Creme. 1/2 c. chopped tomatoes. 2 c. hot cooked orzo pasta.
|
Cook chicken and zucchini in large nonstick skillet on medium heat 6 to 7 minutes or until chicken is done. Add cooking creme and tomatoes; cook and stir 2 min. Serve over pasta. Each serving contains: 20%DV vitamin A, 8%DV vitamin C, 10%DV calcium, 15%DV iron.
| |
[
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] |
Chocolate Andes Mint Cookies
|
2 14 cups all-purpose flour. 23 cup cocoa powder. 1 teaspoon baking soda. 14 teaspoon salt. 12 cup butter, softened. 12 cup shortening. 34 cup granulated sugar. 23 cup brown sugar, packed. 1 teaspoon vanilla extract. 2 large eggs. 1 (10 ounce) package Andes mint baking chips.
|
Preheat oven to 350F Combine flour, cocoa, baking soda, and salt in a small bowl; set aside. Cream butter, shortening, granulated sugar, and brown sugar in a large mixing bowl. Add vanilla extract and eggs, beating well. Switch from an electric mixer to a sturdy spoon, and gradually mix in the flour mixture. Stir in mint chips. The dough will be VERY stiff. Drop by well-rounded teaspoons (I use a cookie scoop) onto parchment-lined baking sheets. Bake for 10 minutes, until centers are set. Remove immediately (be careful, so cookies do not fall apart) to wire racks to cool completely.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2011/06/Banana-Frozen-Yogurt-410x273.jpg"
] |
Banana Frozen Yogurt
|
3 whole Ripe Bananas. 2 cups Non-fat Plain Yogurt. 1/2 cups Granulated Sugar. 1/2 Tablespoons Pure Vanilla Extract.
|
Note: Recipe makes 1.5 quarts. Peel and then cut up the bananas into large pieces and put them in the freezer for 2 hours. Then, in a food processor bring together the frozen banana pieces, yogurt, sugar, and vanilla. Process until smooth. You can also use a blender, or an immersion blender. Pour the mixture into your ice cream maker and prepare according to manufacturers instructions. For a variety, throw in frozen raspberries instead of bananas. You can also add in a handful of chocolate chips in the last few minutes of freezing.
| |
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Cherry Chocolate Oat Bars - Heart Friendly
|
14 cup butter, room temperature. 1 cup applesauce. 14 cup flax seed. 1 cup firmly packed light brown sugar. 12 cup egg substitute. 3 tablespoons milk. 2 tablespoons vanilla extract. 1 12 cups all-purpose flour. 34 teaspoon baking powder. 1 teaspoon cinnamon. 3 cups rolled oats. 13 cup steel cut oats. 34 cup chocolate chips. 12 cup dried cherries.
|
Preheat oven to 350. Line a 14x10 pan with parchment paper. Whip the butter, applesauce, faxseed and brown sugar. Beat in egg substitute, milk and vanilla extra. Stir in all flour, baking soda, and cinnamon. Fold in oats, cherries, chocolate chips. Pour the wet mixture into the lined pan, spread evenly and bake for 30 minutes.
| |
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Caramelized Grilled Pork
|
6 boneless pork chops (1/4 inch thick). 12 cup sugar. 14 cup shallot, chopped. 1 tablespoon lime juice. 1 tablespoon asian fish sauce. 12 teaspoon salt.
|
Pound chops between 2 sheets of plastic wrap or wax paper with a meat pounder (flat side) or rolling pin until meat is 1/8 inch thick. Make several small slits around edge of each chop. Half each chop lengthwise and transfer to bowl. In a saucepan cook sugar over medium heat until it begins to melt, continue cooking stirring until sugar is melted into a golden caramel. Add shallots, lime juice, fish sauce and salt and cook 2 minutes longer or until caramel is dissolved and shallots are softened. Pour sauce over pork, toss. Heat a grill pan over heat until hot, but not smoking. Grill pork in batches, turning once until cooked through (1-3 minutes per side). Discard any remaining caramel sauce.
| |
[
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Thanksgiving Stuffing
|
1 1/2 pounds ground sage pork sausage. 4 onions, chopped. 2 stalks celery, chopped. 6 cups crumbled cornbread. 6 cups cubed soft white bread. 1 cup chicken broth. 2 eggs, lightly beaten. 2 teaspoons poultry seasoning. 1 teaspoon steak sauce. 1 tablespoon salt.
|
Place the sausage in a skillet over medium heat. Cook, breaking sausage apart with a fork, until evenly brown. Set aside, reserving pan drippings. Mix onions and celery into skillet, and cook in the pan drippings until browned. Drain remaining drippings. In a large bowl, toss together the sausage, onions and celery, cornbread, white bread, broth, and eggs. Mix in poultry seasoning, steak sauce, and salt. Stuff turkey just before roasting.
| |
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Caesar Salad Dressing
|
2 minced garlic cloves. 1 egg. 14 cup lemon juice. 1 teaspoon Worcestershire sauce. 14 teaspoon salt. 14 teaspoon pepper. 12 cup parmesan cheese. 12 cup vegetable oil.
|
Mix everything but vegetable oil in blender until foamy and thick. Slowly add in vegetable oil.Continue mixing for about 30 seconds. Refridgerate for about 1/2 hour before serving to blend flavors.
| |
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Chicken With Parmesan Cheese Pizza
|
1 cup of multipurpose flour. 1 teaspoon salt. 1 teaspoon sugar. 2 teaspoons dried yeast. 2 tablespoons warm water. 1 egg. 1 cup milk. 2 tablespoons butter. 1 piece chicken breast. 1 piece tomatoes. 1 onion. 1 tomato sauce. 14 cup parmesan cheese. 3 tablespoons olive oil. 1 teaspoon black pepper.
|
Slice the (onion, tomato, chicken). Put olive oil into the pan & fry the onion till it get crispy then add the chicken slices till it turn into white. Add the tomato & the tomato sauce, add salt & pepper. Mix it all well & cover the pan to let the mixture all steamed & become concentrated then leave it to become cold. About the Dough:. Put the dried yeast & sugar in a cup then add the warm water, mix them with a fork & leave it for 10 minutes. Mix the flour & salt then add the mixture of yeast, mix it well, beat the egg, milk & the butter with the mixer then add it to the dough & knead it well, leave it for 15 minutes in a warm place, then place it in 2cm high oiled mold. Add the chicken with sauce over the refurnished dough. Slice the Parmesan cheese over the pizza then put into the heated oven for 15 minutes -- Wish it will be delicious <3.
| |
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Low Fat Chili Made With Fat-Free Ground Turkey, 210 Calories Per
|
cooking spray. 3 (1 1/4 lb) packagesfat-free ground turkey. 2 (28 ounce) cans crushed tomatoes. 3 medium onions, diced. 2 (1 1/4 ounce) packets taco seasoning mix, 2 packets per pound of turkey. 3 (15 ounce) cans red kidney beans.
|
Spray each of 3 skillets with cooking spray. Sautee the turkey throroughly. (More effort is required stirring/separating ground-turkey crumbles than with high-fat, slippery ground beef. ). Lower heat. Pour off all drippings. Add the crushed tomatoes, onions, and Taco Seasoning. Stir. Add kidney beans, stir again, and let simmer for 5 minutes. Top with with diced tomatoes, shredded lettuce, sliced black olives & fat-free cheese if desired. Add 30 calories for each cheese slice.
| |
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Ta's
|
12 cucumber, sliced. 3 fresh tomatoes, sliced (roma or other small varieties work best). fresh pita bread. 8 ounces feta cheese (whole, not crumbled). olive oil. fresh basil, chopped.
|
Cut the pita bread into wedges or small squares, about the size of the cucumber slices. Slice the cheese into small pieces to match the size of the bread. Onto each piece of bread, place a piece of cheese, slice of cucumber, slice of tomato. Once all assembly is completed, sprinkle chopped basil over the appetizers. Drizzle olive oil (sparingly) over all. Enjoy!
| |
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Rib Eye Steak With Mushrooms & Onions
|
1 (6 ounce) rib eye steaks, boneless. 12 small onion, sliced. 6 mushrooms, sliced. browning sauce such as Kitchen Bouquet. salt & pepper, garlic and steak seasoning to taste.
|
Spray Xpress Machine cooking base with non-stick cooking spray and preheat. Brush one side of steak with browning sauce and place sauce side down in cooking base. Brush top of steak with browning sauce, season, and after 1 minute turn. Season and top with mushrooms and onion slices. Close lid and cook around 7 minutes, depending on desired doneness. Heat up a can of veggies. Make instant potatoes. Complete meal done in 7 minutes.
| |
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Sweet and Sour Shrimp Casserole (Microwave)
|
1 lb medium shrimp (peeled and deveined). 1 medium onion, halved lengthwise and sliced. 1 tablespoon cooking oil. 13 cup brown sugar (packed). 3 tablespoons cornstarch. 14 teaspoon ground ginger. 14 teaspoon ground black pepper. 1 (15 1/4 ounce) can pineapple chunks (juice pack). 14 cup soy sauce. 14 cup vinegar. 1 medium green sweet pepper, cut into strips. 1 (8 ounce) can sliced water chestnuts, drained. 3 cups cooked rice (hot).
|
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. In a 2-quart microwave-safe casserole, combine onion and oil. Cover and microwave on 100% power (high) for 2 minutes. Add shrimp; cover and cook on high for 2 to 3 minutes more or until shrimp turn opaque, stirring once. Drain shrimp and onion in a colander; set aside. In the same casserole, combine brown sugar, cornstarch, ginger, and black pepper. Stir in undrained pineapple, soy sauce, and vinegar. Cook, uncovered, on high for 5 to 6 minutes or until thickened and bubbly, stirring after every minute. Stir in sweet pepper. Cook, uncovered, on high for 1 minute. Stir in shrimp mixture and water chestnuts. Cook, uncovered, on high for 30 to 45 seconds more or until heated through, stirring once. Serve with hot cooked rice.
| |
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Besan (Gram Flour) Halwa
|
1 cup milk. 1/2 cup water. 1/2 teaspoon ground cardamom. 3/4 cup ghee (clarified butter). 1 cup chickpea flour (besan). 1 cup sugar.
|
Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside. Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.
| |
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Almond Roca Gourmet Popcorn
|
3 quarts popped popcorn (plain). 12 cup butter. 12 cup brown sugar. 12 cup sugar. 12 teaspoon salt. 12 cup light corn syrup. 5 ounces sliced natural almonds. 14 teaspoon baking soda. 1 12 tablespoons butter flavoring.
|
Place popped popcorn in a large roasting pan that has been sprayed with a non-stick spray and set aside. In saucepan on low heat mix sugars, butter, salt, and corn syrup. Let mixture come to a soft boil and place lid on pan for 30 seconds. Remove lid and stir with clean spoon. This is done so all sugar and salt crystals are dissolved and none get back in the mixture. Turn heat down and let boil gently with out a lid for 5 minutes stirring constantly. When 5 minutes are up remove from heat and stir in baking soda. Syrup will foam but this is normal. Stir until baking soda is completely dissolved. Add butter flavoring and stir. Pour over popcorn slowly stirring popcorn constantly, coating all the popcorn gently. When popcorn is coated, pour almonds in and stir well. Place in a preheated oven at 225 degrees for 1 hour. Popcorn needs to be stirred and mixed through every 15 minutes. When popcorn is finished baking pour onto a non-stick service and let cool.
| |
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Scramble Mix
|
4 cups small pretzels. 2 -3 cups cheese nips (I substitute Bugles). 4 cups Cheerios toasted oat cereal (type oat cereal). 4 cups Life Cereal (square cereal or Chex etc.). 12 cup melted margarine. 1 tablespoon seasoning salt. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 2 -3 dashes hot sauce.
|
Preheat oven to 300F. Mix first 4 ingredients in roasting pan. In a measuring cup mix together remaining ingredients & pour over cereal mixture. I cook uncovered and every 15 to 30 minutes I remove from oven, cover and shake to mix thoroughly. Continue for 30 to 90 minutes, or until mixture is hot throughout. I usually double the recipe (hence the range of cooking time) and let dry for a while in the oven after I have turned it off.
| |
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] |
Chocolate Chip Pumpkin Bread
|
4 cups all-purpose flour. 2 teaspoons baking soda. 1 teaspoon salt. 1 teaspoon ground cinnamon. 12 teaspoon ground nutmeg. 2 cups sugar. 34 cup butter, softened. 4 eggs. 12 cup water. 1 (15 ounce) can pumpkin (not pumpkin pie mix). 1 cup miniature semisweet chocolate chips. 2 tablespoons miniature semisweet chocolate chips. 4 -5 tablespoons chopped pecans. 1 tablespoon sugar.
|
Preheat oven to 350 degrees, and grease bottom only of 2 (8x4) inch loaf pans with shortening. Lightly flour (or spray botttoms of pans with cooking spray, if you choose this than DO NOT FLOUR. In a medium bowl, stir 1st five ingredients until mixed, and set aside. In a large bowl, beat 2 cups sugar, and butter with mixer an medium speed for 1-2 minutes, or till creamy. Add eggs , 1 at a time, beating well after each. Beat in water and pumpkin on low speed. Add flour mixture, and beat for 1 minute. Stir in 1 cup of the chocolate chips, and spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans, and the 1 tablespoon sugar. Bake 1 hour 5 minutes or until the center comes out clean. Cool in pans for 10 minutes. Remove from pans to cooling rack, and let cool completely for 1 1/2 hours.
| |
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] |
Simple Slaw
|
2 cups apple cider. 1/2 cup cider vinegar. 6 cups shredded cabbage. 1 tablespoon mustard seeds. 1 tablespoon celery seeds. 2 tablespoons sugar. Salt and pepper, to taste.
|
In a small pan, bring cider to a boil over high heat. Turn heat down slightly and continue to boil until reduced by about half, about 20 minutes. Allow to cool to warm room temperature, then stir in vinegar. Put cabbage, mustard seeds, celery seeds, sugar and salt and pepper in a large bowl. Pour in cider mixture, and toss well to coat.
| |
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Easy Garlic Green Beans
|
1 tablespoon butter. 1 pound frozen whole green beans. 1 large clove garlic, crushed. 1/2 teaspoon coarse salt.
|
Melt butter in a skillet over medium heat; cook and stir green beans and garlic until beans begin to thaw. Season with salt and continue cooking and stirring until beans are lightly browned, 10 to 15 minutes.
| |
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Spinach Quiche with Chicken
|
1/4 cup shredded Cheddar cheese. 1 (9 inch) unbaked pastry shell. 1 cup diced cooked chicken. 1 cup chopped fresh spinach. 1/2 cup chopped sweet onion (such as Vidalia). 3/4 cup shredded Cheddar cheese. 3 eggs. 3/4 cup half-and-half. 1/2 cup mayonnaise. 1/4 teaspoon salt. 1/8 teaspoon ground black pepper. 1 pinch salt-free seasoning blend (such as Mrs. Dash), or to taste. 1 pinch herbes de Provence, or to taste.
|
Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/4 cup Cheddar cheese in pastry shell. Mix chicken, spinach, onion, and remaining 3/4 cup Cheddar cheese in a bowl; transfer mixture to pastry shell. Whisk eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in another bowl; pour over chicken mixture. Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.
| |
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Rosy Potato Salad
|
8 large potatoes, of your choice peeled,boiled and cooled. 5 stalks celery hearts, with leaves. 4 hardboiled egg, chopped. 4 medium sweet gherkins, chopped. 1 cup mayonnaise. 12 cup Miracle Whip. 12 cup ranch dressing (the sour cream type for dipping veggies). 1 teaspoon smoked sweet paprika. salt and pepper.
|
place chilled,chopped potatoes,celery,eggs,pickles in a large mixing bowl. mix mayo,and salad dressings,in medium mixing bowl. add paprika to dressing mix and blend. adjust seasonings to dressing---salt,pepper,paprika. pour over potatoes and veggies and mix well. if salad looks too dry add the dressing of your choice! chill. enjoy!
| |
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] |
Dark Chocolate-Raspberry Banana Bread
|
2 cups all-purpose flour. 1 12 teaspoons baking powder. 12 teaspoon baking soda. 12 teaspoon ground cinnamon. 14 teaspoon salt. 14 teaspoon ground nutmeg. 18 teaspoon ground ginger. 2 eggs, lightly beaten. 1 12 cups mashed bananas or 4 -5 medium bananas. 1 cup sugar or 1 cup Splenda granular. 12 cup vegetable oil or 12 cup melted butter. 14 cup chopped pecans. 14 cup raspberry preserves. 12 cup dark chocolate, pieces. 34 cup cinnamon streusel topping (1/2 of Recipe- #487340 - optional). 14 cup raspberry preserves. 12 teaspoon shortening. 13 cup dark chocolate, pieces.
|
Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside. In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in pecans and the 1/4 cup dark chocolate pieces. Spoon batter into prepared pan(s). Swirl 1/4 cup raspberry preserves into batter. Sprinkle Recipe #487340 over batter, if using. Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing. After bread stands overnight, in a microwave-safe bowl combine the 1/3 cup dark chocolate pieces with 1/2 teaspoons shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread. Place the 1/4 Celsius raspberry preserves in another microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over top of the bread.
| |
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] |
Penne with Swiss Chard and Ricotta
|
1/2 cups Water. 1 bunch (a Bunch Is About 3/4 Pound) Swiss Chard, Leaves Removed From Stems And Coarsely Chopped. 2 Tablespoons Olive Oil. 2 cloves Garlic, Minced. 6 ounces, weight Penne Pasta, Cooked According To Package Instruction For Al Dente. 1/2 cups Sun Dried Tomatoes, Drained And Coarsely Chopped. 2 Tablespoons Shredded Parmesan Cheese. 1/4 teaspoons Dried Oregano. 1 pinch Red Pepper Flakes. Salt And Pepper, to taste. 1/4 cups Toasted Pine Nuts (optional). 1/4 cups Whole Roasted Garlic Cloves (optional). 1/4 cups Cooked Diced Pancetta (optional). 1/2 cups Part-skim Ricotta Cheese.
|
Add water to the bottom of a deep saute pan. Place chopped Swiss chard on top with a pinch of salt. Cook over medium heat until Swiss chard is just wilted. Drain thoroughly and set aside. Heat olive oil in deep saute pan over medium heat. Add in garlic and cook for about 1 minute. Add in the cooked and drained pasta and toss evenly to coat. Stir in Swiss chard, sun-dried tomatoes, Parmesan cheese, oregano, red pepper flakes, salt, pepper, and any optional add-ins (I used pine nuts, whole roasted garlic cloves and some cooked pancetta). Dollop with ricotta cheese. Turn heat to low, cover the pan and cook until cheese is melted.
| |
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Rosemary Bread - Started in the Bread Maker - Baked in the Oven
|
1 12 teaspoons dry yeast. 1 teaspoon sugar. 1 12 teaspoons salt (or to liking). 14 teaspoon gluten powder (available in health food stores). 1 12 cups whole wheat flour. 2 12 cups bread flour. 1 cup warm water, 0r as needed. 3 teaspoons fresh rosemary needles, chopped. 1 teaspoon rosemary (to sprinkle on top). 1 teaspoon olive oil.
|
Set bread machine on "Dough"cycle, depending on machine, choose either small or medium loaf size. Add all ingredients except 1 tsp rosemary. Make sure the water is only luke warm otherwise it will kill the yeast. Start the bread machine and let it run until the dough cycle is completed and the machine turns itself off. Remove dough to a floured board, cut into 2 portions and shape 2 loafs. Spray pan or cookie sheet with butter or oil spray and put the dough loafs on. If using the french baguette pan, form oblong loafs, otherwise make round boule style loafs. with a sharp knife, cut one long slit in the oblong loafs or a tic-tac-toe pattern in the boule style loafs. Sprinkle rosemary and coarse salt, if desired, on top and press lightly on, let rest for another 10 - 15 minutes. Preheat oven to 400F or 200C. Put a pan with hot water on the bottom when you turn the oven on. Bake in the lower half of the oven, ca. 50 - 60 minutes or until golden brown. the bread should sound hollow on the bottom when tapped. Remove from oven and let cool. Enjoy!
| |
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Easier Than Perogy Casserole
|
8 ounces lasagna noodles. 2 cups cheddar cheese, shredded. 4 cups mashed potatoes. 12 teaspoon salt. 12 teaspoon onion salt. 14 teaspoon pepper. 12 cup butter. 1 whole onion, sliced.
|
Cook noodles as directed on package. Drain. Mix cheese, mashed potatoes, salt, onion salt and pepper together. Line bottom of 9x13 pan with one third of the noodles. Next layer one half of the cheese/potato mixture, then another layer of noodles, another layer of cheese/potatoes and ending with a layer of noodles. Melt butter in frying pan and saute onions slowly until clear and soft. Pour over noodles. Cover. Bake 30 minutes in 350 degree oven. Let stand 10 minutes before cutting. Serve with sour cream.
| |
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Spinach Salad with Orange
|
2 large naval oranges. 1 tbsp. extra-virgin olive oil. 1/4 tsp. salt. .13 tsp. ground black pepper. 1 bag baby spinach.
|
From 1 of the oranges, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice. With knife, cut peel and white pith from remaining orange. Slice orange cross-wise in half, then cut each half into 1/4-inch-thick slices; set aside. In medium bowl, whisk oil, salt, pepper, orange peel, and juice. Add spinach; toss to coat. To serve, place spinach mixture on two salad plates; top with orange.
| |
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] |
Blueberry Shortbread Bars
|
1/2 cup cold unsalted butter, cut into small cubes. 1 1/2 cups sifted all-purpose flour. 1/2 cup white sugar. 1/2 teaspoon salt. 1/4 teaspoon baking powder. 1/4 teaspoon Chinese five-spice powder. 1 egg yolk. 1/2 teaspoon ice water, or more if needed. 3/4 cup fresh blueberries.
|
Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes. Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder. Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers. Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough. Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.
| |
[
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] |
Biber Dolmasi
|
4 big red peppers. 300 g minced beef or 300 g ground lamb. 100 g rice. 1 big yellow onion. 1 tablespoon tomato concentrate. 1 teaspoon dried mint. 1 teaspoon coriander. 1 pinch salt. 1 pinch black pepper. 1 tablespoon lemon juice.
|
Cut the tops of the peppers off, creating a 'lid' and clean the seeds out. Mix meat with all the spices, chopped onion and lemon juice. Boil rice, sieve it and add to the mix. Stuff peppers evenly and bake for 30 minutes at 250 degrees Centigrade.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2010/09/homemade-apple-butter-410x273.jpg"
] |
Healthy Apple Butter (No Sugar Added)
|
10 whole Medium Sized Apples. 2 cups Unsweetened Apple Juice. 1/4 cups Water. 1/4 cups Apple Cider Vinegar. 1/2 teaspoons Pure Vanilla Extract. 1 Tablespoon Cinnamon. 1/4 teaspoons Ground Cloves. 1/4 teaspoons Ground Nutmeg. 1 pinch Sea Salt.
|
1. Place cored and sliced apples (not peeled) into a large crock-pot / slow cooker. 2. Pour juice on top of sliced apples. Add water, apple cider vinegar, extract and spices. Stir all ingredients together, cover pot and let it cook for 15 hours on low. 3. The liquid will reduce and the apples will be very soft, darker in color, and smell lovely. After 15 hours, turn the crock pot off and let the apples cool down a bit (about 30 minutes), then transfer the mixture into a blender (or use a hand/stick blender) and blend until completely smooth. 4. Let the apple butter cool and then transfer into storage containers. It should store well in the fridge for about 3 weeks, however I filled 8, 1/2 pint freezer-safe canning jars, put the lid on, let them cool and then placed all the jars (besides one) into the freezer. Now I have one jar to eat and some homemade Christmas gifts! !
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2013/02/Giant-meatball-with-Ricotta-Cheese-020a-410x224.jpg"
] |
Giant Ricotta Cheese Meatball
|
6 Tablespoons Olive Oil, Divided. 1/4 cups Onion, Diced Small. 1 teaspoon Garlic, Minced. 1 pound Ground Beef. 1/4 cups Whole Wheat Panko Bread Crumbs. 1/4 cups Egg Substitute Or 1 Egg. 1 dash Salt. 1 dash Pepper. 1 teaspoon Basil, Dried. 1 teaspoon Oregano, Dried. 1/4 cups Ricotta Cheese, Fat Free. 1 Tablespoon Parmesan Cheese. 25 ounces, weight Your Favorite Marinara Sauce.
|
Preheat oven to 350 degrees F. In an oven safe skillet, add 2 tablespoons olive oil, onion and garlic. Saute over medium heat for about 5 minutes, until tender. Drain onions and garlic onto a paper towel and squeeze out any oil. Place in a medium bowl to cool. Once onions and garlic are cool, in the same bowl, add ground beef, bread crumbs, egg substitute, salt, pepper, basil, oregano, ricotta cheese and Parmesan cheese. With your hand, mix until combined. Carefully form into a large meatball. Do not form it into a tight ball, just a nice loose ball. In the same skillet as you used for the onions and garlic, add remaining 1/4 cup olive oil and place meatball in pan. Brown each side of the meatball. I used a spatula to turn the meatball over to brown all sides. If the meatball starts to fall apart, gently form it back into a ball. If it is sticking to the pain, add a bit more olive oil. Once meatball is browned on all sides, take meatball out and clean the skillet. Add a little bit of the marinara sauce to the skillet and place the meatball in the center of skillet and pour the remaining marinara sauce over the meatball. Slowly bring to a boil. Once the sauce is boiling, place the skillet into the oven and bake for 60-70 minutes or until the internal temperature reaches 160 degrees F.
| |
[
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] |
Chicken Frittata - Southwestern
|
12 cup green onion. 12 cup frozen corn. 6 eggs. 14 cup milk. 14 teaspoon salt. 1 (9 ounce) packagefrozen cooked chicken strips. 12 cup shredded colby-monterey jack cheese. 12 cup thick & chunky salsa. 1 tablespoon butter.
|
Melt butter in large skillet & saute onions & corn over medium heat for 3-5 minutes. Add thawed chicken to skillet and mix. Spread evenly in bottom of skillet. Beat eggs, milk & salt in medium bowl. Pour egg mixture over chicken mixture. Reduce heat to medium-low, cover & cook 8-10 minutes. Cover frittata with cheese. Once melted, cut into wedges and serve with salsa.
| |
[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/44/18/29/picQKuWhk.jpg"
] |
Chiarello's Turkey Scallopini and Squash Ravioli
|
8 skinless boneless turkey breasts (4 oz each). 14 cup extra virgin olive oil. 14 cup all-purpose flour. 2 eggs, beaten. 2 cups Progresso plain panko crispy bread crumbs. 12 cup unsalted butter. 1 (18 ounce) packagefrozen squash ravioli. 14 cup finely chopped fresh sage or 2 teaspoons dried sage. 1 12 cups fresh cranberries. 3 tablespoons dark molasses. 14 cup balsamic vinegar. 1 cup Progresso chicken broth (from 32-oz carton) or 1 cup reduced-sodium chicken broth (from 32-oz carton). salt and pepper.
|
Bring 4 quarts lightly salted water to a boil in a large pot. Between two sheets of plastic wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. If you dont have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you. Heat olive oil in a large saute pan over medium-high heat. Lightly coat the turkey pieces with flour, and pat off the excess; dip in beaten eggs and then dredge in bread crumbs. When oil is hot an bubbling, add turkey pieces. Do not crowd the pan. Let brown 2-3 minutes, then turn to cook the second side, another 30 seconds to 1 minute. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a baking sheet or platter and keep warm. Do not wash saute pan! To make the sauce, add butter to saute pan and place over medium-high heat. At the same time, drop ravioli into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds; then add cranberries, and saute until skins begin to burst. Add molasses, balsamic vinegar, and broth, scraping bottom of the pan to pick up all the flavor of the turkey. Simmer until cranberries are soft and the sauce coats the back of a spoon, about 12-15 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey! Test ravioli for doneness in about 3 minutes--pinch edges of dough; it should be tender. Drain. Arrange 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them. Tip: The sauce must be put together very quickly, so have all the ingredients premeasured and ready at the side of the stove. Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello June 2010.
| |
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] |
Michigan Meatballs
|
2 lbs ground chuck. 1 egg, slightly beaten. 1 cup sour cream. 1 12 cups coarse unseasoned bread crumbs. 1 (1 ounce) package dry onion soup mix. 23 cup flour. 2 teaspoons paprika. 12 cup butter. 1 (10 1/2 ounce) can cream of chicken soup. 1 (10 1/2 ounce) can cream of mushroom soup. 2 12 cups water.
|
Mix together ground chuck, slightly beaten egg, sour cream, bread crumbs and dry onion soup mix. Mix flour and paprika well. Shape meatballs, then roll in flour and paprika mixture. Brown slowly in 1/2 cup butter in large deep skillet. After browning add soups and water. Cover skillet with tight-fitting lid and simmer for 30 minutes.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2015/05/Rustic-Italian-Millet-Brunch-by-Rachel-Hanawalt-410x273.jpg"
] |
Rustic Italian Millet Brunch
|
1 cup Whole Millet. 1 teaspoon Olive Oil. 1/2 cups Diced Shallots. 1 Tablespoon Minced Garlic. 2 cups Low Sodium Chicken Broth. 13 cups Diced Sun-dried Tomatoes In Oil, Drained. 2 cups Chopped Chard. 4 whole Eggs. 4 whole Links Italian Turkey Sausage. 2 Tablespoons Fresh Chives. Fresh Ground Pepper, to taste. 8 slices Fresh Parmesan, Size As Desired For Top Of Salad.
|
1. In a large saucepan, toast millet over medium heat for 2 minutes. Add olive oil and shallots to the pot and cook for 1 minute. Next add the minced garlic saute for 1 minute. 2. Pour chicken broth into the pot, bring to a boil, reduce to a simmer, put the lid on and cook for 15 to 20 minutes. If you cook the millet too long it will become mush, so youll be shooting for a more al dente texture. While the millet is cooking, prep the remainder of your ingredients. 3. Once the millet is done cooking, remove from the heat and stir in the diced sun-dried tomatoes and chopped chard. Cover your millet pilaf and allow it to sit and wilt the chard while you cook your sausage and eggs. 4. Grill one Italian turkey sausage link and fry 1 egg per person. 5. Plate your millet pilaf, sausage and fried egg together. Top with fresh cracked pepper to taste and garnish with a sprinkle of fresh chives and slices of fresh Parmesan.
| |
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] |
Red Beans and Rice Mix
|
1 bay leaf. 1 tablespoon dried parsley flakes. 1 tablespoon dried onion flakes. 2 teaspoons seasoning salt. 1 teaspoon ground cumin. 1 teaspoon sugar. 12 teaspoon celery seed. 12 teaspoon instant minced garlic. 14 teaspoon cayenne pepper. 14 teaspoon crushed red pepper flakes. 2 cups dried kidney beans. 1 cup long grain rice, uncooked. 4 12 cups water, divided. 1 12-2 lbs smoked ham hocks. 1 lb smoked sausage, sliced. 12 teaspoon salt. minced fresh parsley (optional).
|
Combine first 10 ingredients and place in ziploc containers. Place beans and rice into separate containers. TO PREPARE: Place beans in a Dutch oven or soup kettle. Add water to cover by 2 inches. Bring to a boil and boil for 2 minutes. Remove from heat and let stand 1 hour. Drain beans. Return them to the pan. Add seasoning mix, 2 12 cups water and ham hocks. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours. Remove ham hocks. cut meat into bite sized pieces and return to pan. Add sausage. cover and simmer 30-40 minutes until beans are tender and sausage is heated through. Remove bay leaf. Meanwhile, combine rice, salt and remaining water in a saucepan. Bring to a boil. Reduce heat , cover and simmer 20 minutes or until liquid is absorbed. Remove from heat and let stand 5 minutes. Spoon into bowls, top with bean mixture. Garnish with parsley if desired.
| |
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] |
Fresh Fruit Flan
|
Crust:. 2 1/8 cups all-purpose flour. 1/2 teaspoon cream of tartar. 1/2 teaspoon baking soda. 1/2 cup white sugar. 1/2 cup confectioners' sugar. 1/2 cup butter. 1/2 cup vegetable oil. 1 egg. 1/2 teaspoon vanilla extract. Filling:. 1 (8 ounce) package cream cheese, softened. 1/3 cup white sugar. 1/2 teaspoon vanilla extract. Fruit:. 3 cups fresh strawberries, hulled and halved. 1 cup fresh blueberries, rinsed and dried. 3 kiwifruit, peeled and thinly sliced. Glaze:. 1 tablespoon cornstarch. 1/4 cup white sugar. 1/2 cup water. 1/2 cup orange juice. 2 tablespoons lemon juice.
|
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan. For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely. For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate. For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely. Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.
| |
[
"http://images.media-allrecipes.com/userphotos/256x256/2270446.jpg"
] |
Easy Sausage-Pasta Soup
|
2 pounds sweet Italian sausage, casings removed. 1 cup chopped onion. 2 (28 ounce) cans stewed tomatoes, chopped. 3 1/2 cups beef broth. 2 cups water. 1/4 pound salami, cut into strips. 2 1/2 cups rotini pasta.
|
In a heavy pot over medium heat cook crumbled sausage and onions and drain well. Stir in tomatoes, broth, water, and salami, heat to a boil. Reduce heat, cover, and simmer 15 minutes. Add rotini, and simmer 15 minutes more or until pasta is done.
| |
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] |
The Best White Cake
|
1 cup butter. 2 cups white sugar. 4 large eggs. 3 teaspoons vanilla. 2 34 cups all-purpose flour. 3 teaspoons baking powder. 1 teaspoon salt. 1 34 cups milk.
|
Preheat oven to 350. Grease and flour pans lightly. I used 2 9" square. You should be able to use 2 8"-9" rounds just fine. Cream together butter & extract. Add sugar slowly until all is added and it is mixed well. Add eggs, one at a time, mixing well after each addition. In a separate bowl sift flour, baking powder and salt together twice. Now add flour mixture, alternating between the milk and flour. Mixing well after each again. Pour equal amounts into each pan and give it a tap on the counter to remove any air pockets. Start checking at 25 minutes to prevent burning on the bottom and sides. Keep checking every 5-10 minutes depending on the wetness of the tester. If at 25 minutes the cake still wiggles when you open the door then you may need the full 30-40 minutes.
| |
[
"http://images.media-allrecipes.com/userphotos/256x256/2593210.jpg"
] |
Green Smoothie with Maca Powder
|
2 cups chopped frozen pineapple. 1 cup fresh spinach. 1 frozen chopped banana. 1/2 avocado. 2 tablespoons almond butter. 1 teaspoon maca powder. 3 cups water.
|
Layer pineapple, banana, spinach, avocado, almond butter, and maca powder in a blender; pour in water. Blend until smooth.
| |
[
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] |
Sour Cream and Apple Coffee Cake
|
1 cup walnuts, toasted. 12 cup brown sugar, packed. 2 tablespoons all-purpose flour. 1 teaspoon cinnamon. 2 tablespoons unsalted butter, cut into bits. 3 cups granny smith apples, peeled and chopped into 1 x 1 inch pieces (approx). 1 tablespoon sugar. 1 teaspoon cinnamon. 1 teaspoon lemon juice. 34 cup sour cream. 14 cup buttermilk or 14 cup milk. 2 34 cups all-purpose flour. 1 teaspoon baking powder. 1 teaspoon baking soda. 34 teaspoon salt. 1 cup butter, room temperature. 1 cup sugar. 34 cup brown sugar, packed. 3 large eggs. 1 teaspoon lemon juice. 2 teaspoons vanilla extract.
|
For Topping: Blend walnuts, brown sugar, flour, cinnamon in processor until nuts are finely chopped. Add butter and cut in using on/off turns until clumps begin to form. (Can be made 1 day ahead) Cover and chill. For Filling: Mix apples, sugar, cinnamon, and lemon juice in a bowl. For Cake: Preheat oven to 350F. Butter 13 x 9 x 2 inch glass baking dish. In a small bowl, whisk sour cream and buttermilk to blend. In a medium bowl, sift flour, baking powder, baking soda, and salt. In a large bowl, beat butter and both sugars until creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and vanilla extract. Beat in dry ingredients alternately with sour cream mixture in 3 additions each, mixing just until smooth. Spread half of batter in prepared pan. Spoon apple filling on top of batter. Spread remaining batter over filling. Sprinkle with topping. Bake cake until tester inserted into center comes out clean, about 45 minutes. If the top starts browning too quickly, cover with foil.
| |
[
"http://images.media-allrecipes.com/userphotos/256x256/2411183.jpg",
"http://images.media-allrecipes.com/userphotos/256x256/168670.jpg"
] |
French Onion Soup With Browned Garlic
|
1 cup dry sherry. 4 onions, thinly sliced. 9 cloves garlic, minced. 1 tablespoon whole wheat flour. 4 cups vegetable broth. 1/2 teaspoon ground black pepper. salt to taste. 6 slices French bread, toasted.
|
In a large, heavy stockpot over medium heat, cook sherry until bubbling. Add the onions, and reduce heat to medium. Cook onions slowly, stirring frequently, for at least 20 minutes, until they begin to form a paste. Stir in the garlic and continue to cook for 5 to 10 minutes, until garlic begins to look brown. Stir in flour and cook for 2 minutes. Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes. Season with pepper and salt. Ladle soup into bowls, and float a slice of toasted bread on top of each serving.
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[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2011/07/rwbt1-410x396.jpg"
] |
Red, White, and Blue Tiramisu
|
1 container Mascarpone Cheese (250g). 1/4 cups Heavy Cream. 2 Tablespoons Powdered Sugar. 1 package Ladyfingers (about 18). 1- 1/2 cup Vanilla Milk. 1 cup Raspberry Dessert Sauce. 1 cup Fresh Blueberries. 2 cups Fresh Raspberries.
|
In a bowl, mix mascarpone, heavy cream, powdered sugar, and vanilla together. Put the vanilla milk in a shallow bowl. Dip the ladyfingers in the vanilla milk for 5 seconds. Arrange ladyfingers in a layer at the bottom of the serving dish. Spread some of the mascarpone mixture on top, then add a layer of raspberry dessert sauce and a layer of berries on top of that. Repeat with another two layers of each, ending with just a layer of mascarpone on top. Arrange berries as desired on top. Refrigerate the tiramisu for at least 3-4 hours.
| |
[
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] |
Sauteed Fresh Fig and Almond Dessert
|
2 tablespoons butter. 12 ripe fresh figs, halved lengthwise. 14 cup brown sugar (you might want to add more...I did!). 1 cup blanched slivered almond, toasted. heavy cream (to garnish, optional, but the best part).
|
Melt the butter in a large skillet over high heat. Add the fig halves and sprinkle liberally with brown sugar. Saute, turning the figs gently, until warmed through, about 4 minutes. Be careful not to let the butter/brown sugar burn, just caramelize. Sprinkle with toasted almonds and garnish with heavy cream.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2009/07/compressed.jpg"
] |
I Love You Pie
|
2 cans (14 Oz. Size) Sweetened, Condensed Milk. 1 whole Graham Cracker Pie Shell. 1 whole Pint Whipping Cream. 3 Tablespoons Coca For Garnish.
|
This recipe is explosive! Well, it can be if you dont make sure the cans are always covered with water. If left uncovered ... Kaboom! Okay, maybe Im getting a little carried away. I tend to do this from time to time. Just make sure the cans are always covered with water. Add water as needed. If left uncovered they may burst. Its worth the danger. It really is. Remove label from the milk cans. Place unopened cans in the bottom of a 6-8 quart pot. Add water covering the cans by 3 inches. Bring the water to a boil. Boil constantly for 2 1/2 hours (again, make sure to add water as needed if the cans get close to not being covered with water). After 2 1/2 hours of boiling remove the cans from the water with tongs and place on a wire rack to cool. When cans are cool, open as usual. Spoon caramel into the pie shell and smooth with spatula. Using a mixer or by hand, whip cream until stiff peaks form. Top the pie with whipped cream and sprinkle with cocoa if desired. Keep pie refrigerated.
| |
[
"http://images.media-allrecipes.com/userphotos/256x256/6929.jpg"
] |
Fattigmann
|
1 egg. 3 egg yolks. 1/4 cup heavy cream. 4 teaspoons white sugar. 1 tablespoon butter, melted. 1/4 teaspoon ground cardamom. 1 1/2 cups all-purpose flour. 4 cups lard for frying.
|
In a large bowl, beat egg and yolks together. Stir in the cream, sugar, melted butter and cardamom. Mix in enough of the flour to make a soft but manageable dough. Handle the dough as little as possible or cookies will be tough. Heat oil in deep skillet to 375 degrees F (190 degrees C). On a floured cloth, roll the dough out to 1/8 inch thickness. Cut into 2x2 inch diamond shapes. Fry in hot lard until lightly browned. Drain on paper and dust with confectioners' sugar when cool. The cookies should be uniform in size and thickness and shouldn't be fried too dark or too light.
| |
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] |
Salisbury Steak With Onion Gravy
|
1 egg. 1 (10 1/2 ounce) can condensed French onion soup, undiluted, divided. 12 cup dry breadcrumbs. 14 teaspoon salt. 1 pinch pepper. 1 12 lbs ground beef. 14 cup water. 14 cup ketchup. 1 teaspoon Worcestershire sauce. 12 teaspoon prepared mustard. 1 tablespoon all-purpose flour. 2 tablespoons cold water. 6 cups hot cooked egg noodles. chopped fresh parsley (optional).
|
In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture; mix gently. Shape into six oval patties. In a skillet, brown patties over medium heat for 3-4 minutes on each side. Remove and set aside; drain. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet; bring to a boil. Return patties to skillet. Reduce heat; cover and simmer for 15 minutes or until meat is no longer pink. Remove patties. Combine flour and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy over noodles. Garnish with parsley if desired.
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[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2011/01/DSCF5515-410x273.jpg"
] |
Coconut Tres Leches Hot Cocoa
|
3 cups Milk. 1 can (14 Oz. Can) Unsweetened Coconut Milk. 1/2 cans (14 Oz. Can) Sweetened Condensed Milk. 2 Tablespoons Unsweetened Cocoa Powder. 1/2 teaspoons Vanilla. Sweetened Whipped Cream (optional).
|
In medium saucepan combine milk, coconut milk, and sweetened condensed milk. Bring to a simmer over medium-low heat, stirring occasionally. Whisk in cocoa powder until well-combined. Remove from heat and stir in vanilla. Serve in mugs topped with whipped cream, if desired. Makes five 1-cup servings. (Recipe from Better Homes & Gardens)
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2011/11/IMG_8712-1-410x324.jpg"
] |
Apple Potato Mash
|
2 pounds Yukon Gold Potatoes, Skin On, Cubed. 2 whole Granny Smith Apples, Peeled, Cored And Cubed. 4 ounces, weight Light Cream Cheese. 1/4 cups Fat-free Half-and-half. Salt And Pepper, to taste.
|
Boil the cubed potatoes and apples in a large pot of salted water over medium heat until they are fork tender (this should take between 10 and 20 minutes test with a fork to determine doneness). Once fully cooked, drain off the water and return potatoes and apples to the pot. Add the cream cheese and half and half and use a potato masher to mash until everything is combined. Season with salt and pepper.
| |
[
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] |
Chicken Catitori Bake
|
6 chicken thighs, with bones and skin. 1 (14 1/2 ounce) can tomatoes, petite cut. 1 (15 ounce) can tomato sauce. 2 tablespoons olive oil. 2 teaspoons chicken bouillon. 1 bell pepper, sliced. 1 onion, sliced. 12 cup mozzarella cheese, shredded.
|
Preheat oven to 425 degrees. In a cast iron skillet heat 1 tbsp of olive oil and sear the chicken thighs on all sides. Once the chicken is done sprinkle the bouillon over the chicken and add the petite cut tomatoes and tomato sauce. Sprinkle cheese over the chicken. In a medium frying pan heat the other tbsp of olive oil, and saute the onion and bell pepper slices over medium high heat. Pour the caramelized onion and bell pepper over the cheese and bake in the oven for 30 minutes. Let stand for 10-15 minutes to cool. Serve hot over noodles or rice.
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[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2013/05/cookies-410x272.jpg"
] |
Chocolate Chocolate White Chocolate Chip Cookies
|
2- 1/2 sticks Butter, Softened. 2 cups Sugar. 2 whole Eggs. 3 teaspoons Vanilla Extract. 2 cups Flour. 3/4 cups Cocoa Powder. 1- 1/2 teaspoon Baking Soda. 1 teaspoon Salt. 1- 1/2 cup Good Quality Semi-sweet Chocolate Chips. 2 cups Good Quality White Chocolate Chips.
|
Preheat oven to 350 degrees F. Using a mixer, cream butter and sugar until fluffy, scraping the sides once. Add eggs one at a time, mixing after each addition. Mix in vanilla. Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition. Gently blend in chocolate chips and white chocolate chips. Using a cookie scoop, add 1 tablespoon portions to baking sheet. Dot the top of each cookie with 3 white chocolate chips if youd like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy. Let cool on a baking rack. Yummy!
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[
"http://images.media-allrecipes.com/userphotos/256x256/106163.jpg"
] |
The Rebbetzin Chef's Persian Walnut Cookies
|
1 1/2 cups finely ground walnuts. 3 egg yolks. 3/4 cup white sugar. 1 tablespoon ground cardamom. 1 teaspoon baking soda. 1 tablespoon rose water. 1 egg yolk. 1 teaspoon water. 1/2 cup walnut pieces for decoration.
|
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ground walnuts, 3 egg yolks, sugar, cardamom, baking soda and rose water until well blended. Roll teaspoon sized pieces of dough into balls and place onto parchment-lined baking sheets. Cookies should be spaced 2 inches apart. Whisk together the remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with the egg yolk glaze. Bake for 20 minutes in the preheated oven, or until golden. The cookies will appear soft and undercooked but take heart, they will harden considerably when cooled. Allow them to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.
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[
"http://images.media-allrecipes.com/userphotos/256x256/1066798.jpg"
] |
Orange Balls I
|
1 1/8 cups vanilla wafers, crushed. 3/4 cup flaked coconut. 3/4 cup confectioners' sugar. 1/2 (6 ounce) can frozen orange juice concentrate, thawed. 1/3 cup confectioners' sugar for rolling.
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Mix together the vanilla wafers, coconut, 3/4 cup confectioners' sugar, and frozen orange juice. Mold into 1 inch balls and roll in confectioners' sugar. Store, covered, in the refrigerator.
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[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2012/04/xmapqoke-410x307.jpg"
] |
Walnuts & Cream Cheese Pastel
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7 ounces, fluid Empanada Pastry. 1/4 cups Chopped Walnuts. 2 Tablespoons Cream Cheese. Ground Nutmeg And Salt To Taste. Olive Oil, For Greasing Your Pan.
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Preheat oven to 325 F. Put the empanada pastry on your work surface. Cut it into squares, about 3 inches per side. Put a teaspoon of cream cheese, some walnuts, salt and nutmeg into the center of each square. Then, you must close the dough pressing one side to another, so that the filling doesnt spill during the cooking process. So, you line them up in a greased pan and bake them for 15 minutes.
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[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/23/15/88/pic4xB64i.jpg"
] |
Tropical Popsicle
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1 cup pineapple juice. 1 banana. 14 cup coconut, shredded (optional). 4 -6 paper cups (dixie). 4 -6 wooden popsicle sticks.
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Combine juice and banana in blender. Blend on high until smooth. Stir in coconut. Fill paper cups. cover with foil, cut a small slit in the cover of foil. Insert popsicle stick. Freeze.
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[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/26/41/96/picEGOUBc.jpg",
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/26/41/96/picseW7ZG.jpg",
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/26/41/96/picdTlL6G.jpg"
] |
Grandma's Frozen Fruit Cups
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1 13 cups water. 1 23 cups sugar. 12 ounces frozen orange juice concentrate. water (5 orange juice cans full). 2 tablespoons lemon juice. 2 lbs crushed pineapple. fruit (Fresh or Frozen).
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Boil water and sugar until slightly thickened; cool slightly. Add concentrate, water, lemon juice, and pineapple. Add fruit until juice is thick with fruit. Can be fresh or frozen strawberries, blueberries, grapes, peaches, bananas, raspberries, kiwi, etc. (We usually do strawberries, grapes, bananas, and blueberries) Put in individual cups and freeze. (containers with lids will keep longer. ). **Serving size depends on the size of containers you freeze this in! 24 is just a random guess, it makes a lot though! The 5 hours freeze time is probably about a minimum**.
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[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/45/77/1/pic4ZDyrB.jpg"
] |
Orange Lemonade
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1 cup lemon juice, freshly squeezed. 1 cup orange juice, freshly squeezed. 12 packets Equal sugar substitute or 3 12 teaspoons Equal sugar substitute, for recipes. 3 cups water. ice cube. lemon slice (to garnish).
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In a large pitcher combine juices and Equal; stir to dissolve. Stir in water. Cover and chill. Serve over ice. Garnish each serving with a lemon slice.
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[
"http://images.media-allrecipes.com/userphotos/256x256/268803.jpg",
"http://images.media-allrecipes.com/userphotos/256x256/173107.jpg"
] |
Tempeh and Blue Cheese Salad
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1 (8 ounce) package tempeh, cut into 1/2 inch squares. 1 tablespoon vegetable oil. 1/2 cup ranch salad dressing. 1 tablespoon milk. 2 cloves garlic, minced. 1/2 teaspoon dried dill weed. 1 (15.5 ounce) can garbanzo beans, drained and rinsed. 1 small red bell pepper, finely chopped. 1 stalk celery, finely chopped. 1/2 small red onion, finely chopped. 8 ounces shredded romaine lettuce. 2 ounces crumbled blue cheese. 1/4 teaspoon salt, or to taste.
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Place tempeh in a steamer over 1 inch of boiling water, and cover. Steam for 20 minutes, then remove, and pat dry. When tempeh has finished steaming, heat vegetable oil in a skillet over medium-high heat. Add tempeh, and cook until browned, about 5 minutes. Drain on a paper towel-lined plate and allow to cool. Whisk together ranch dressing, milk, garlic, dill, and salt in a large bowl. Add the cooled tempeh, drained garbanzo beans, bell pepper, celery, red onion, and romaine lettuce. Toss until the salad has been well coated in the dressing. Gently fold in the blue cheese, then season to taste with salt.
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[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/39/29/79/picKta1Si.jpg"
] |
Vegetable Trio
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4 large carrots, julienned. 12 lb fresh green beans, cut into 2 in. pieces. 1 12 cups sliced fresh mushrooms. 1 teaspoon salt. 12 teaspoon dried thyme. 2 tablespoons butter.
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In large skillet, cook and stir everything over med. heat for 15 min, or until beans are crisp tender.
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[
"http://img.sndimg.com/food/image/upload/w_512,h_512,c_fit,fl_progressive,q_95/v1/img/recipes/47/37/66/picxoSOoB.jpg"
] |
Italian Sausage Lasagna
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12 lasagna noodles, uncooked. 2 tablespoons olive oil. 1 (16 ounce) package Johnsonville Italian Ground Sausage. 1 medium onion. 2 garlic cloves, chopped. 1 (24 ounce) jar marinara sauce. 4 cups ricotta cheese. 1 large egg. 12 cup grated parmesan cheese. 2 cups fresh spinach, lightly packed and chopped. 2 cups shredded mozzarella cheese. 1 teaspoon dried oregano.
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Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside. In a medium sauce pan, saute the sausage, crumbling with a wooden spoon, until no longer pink. Add onion and garlic and continue sauteing for another 4 minutes until the sausage is cooked through. Add marinara sauce to the sausage mixture and set aside. In a medium bowl, blend ricotta cheese, egg, 1/4 cup of the parmesan cheese and the chopped spinach; set aside. Coat a 9x13 baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle 1/2 cup mozzarella cheese over this. Repeat this process three more times starting with the noodles and finish with the remaining 1/4 cup of parmesan cheese. Sprinkle with oregano. Preheat oven to 350 degrees F and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.
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