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440,693 | Caramel Apples | Drop room temp Apples in boiling water for 3-5 seconds. Brush Apples with a vegetable brush or sponge under hot running water. Now your caramel will stick perfectly. Dry completely and insert stick. Put Caramels and Milk in a small sauce pan and cook on a low heat until melted. Roll Apples in Caramel and decorate as desired. Let set up on parchment paper or on a butter baking sheet in the fridge for 1 hours. | pples |
223,341 | Oma's Sticky Wings | Place wings (frozen or thawed) into pan of lukewarm water for 30 minutes changing water every 5 to 10 minutes. Remove wings from water and pat dry. Preheat oven to 400 degrees. Place wings on single layer on broiling rack and bake for 30 minutes turning once. While chicken is cooking create glaze by combining sugar cornstarch salt ginger and lemon pepper in a medium saucepan and mix well. Add water lemon juice and soy sauce to sugar mixture stirring until well blended. Heat glaze mixture slowly stirring occasionally until sauce begins thickening. Once thickening starts stir constantly until fully thickened. Once wings have finished cooking for the first 30 minutes remove from oven and dip each wing in glaze coating well. Return wings to oven and an additional 30 to 40 minutes until done. | chicken wings sugar cornstarch ground ginger lemon pepper water lemon juice soy sauce |
511,801 | Red Velvet Protein Cake | First blend all the cake ingredients using a handheld blender or food processor. Then pour into either two large muffin pans like I did or into four muffin cases. Bake at 350 F (176 C) for about 35-40 minutes or until an inserted knife comes out clean. Let the cakes cool completely before you slice them horizontally into 3-4 layers. Make your filling by mixing all the filling ingredients sticking the mix into a piping bag and adding it to the inside and top of the cakes. | beets buckwheat groats rolled oats liquid sweetener baking soda ricotta cheese |
186,363 | Pink Lady Squares | BASE: In large bowl mix graham wafer crumbs butter and flour and press into a greased 9x9 inch pan. Bake at 275 degrees five minutes take out of oven and cool. TOPPING: Mix the Eaglebrand condensed milk coconut and pecans and spread over base. Bake at 325 for 20 to 25 minute (ovens may vary) being careful not to over bake. Cool and ice with Lemon Icing. Lemon Icing: In medium bowl beat together the butter cream and lemon juice. Add in the icing sugar adding more if needed for desired consistency and add just a small amount of food coloring to make for pale pink. | butter flour coconut pecans butter half-and-half lemon juice icing sugar |
229,022 | Almost Fat Free Strawberry Muffins | Preheat oven to 400. Spray twelve 2 to 2 1/2 inch muffin pan cups. Into large bowl sift flour with soda powder and salt. Into medium size bowl beat egg whites and milk. Add sugar then egg mixture into large bowl. With spatula blend until throughly combined. Gently fold strawberries into mixture. Spoon batter into prepared muffin cups about 2/3 cups from top. Bake 18 to 22 minutes. | all-purpose flour baking soda baking powder Splenda sugar substitute salt skim milk strawberries |
203,229 | Cranberry Bliss Bars (Starbucks Copycat) | Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 10x15 by lining it with parchment paper or use a non-stick spray. BARS: With an electric mixer beat together softened butter and sugars 3-5 minutes until light; gently blend in eggs and orange extract (don't overbeat eggs). Add the flour baking powder and ginger and beat briefly. Add the cranberries and chips stirring just until incorporated. Spread thick batter in prepared 10x15 pan. Bake 350 for 20-24 minutes until light brown AT EDGES and a skewer tests clean. Don't overbake or your bars will be dry. Let it cool completely. NOTE: If you use a 9x13 pan the bars will be thicker and will take 26-28 minutes. FROSTING: Blend cream cheese and butter until fluffy. Add orange extract and confectioners sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over COOLED bars. GARNISH: Use a zester to remove rind from an orange; sprinkle zest over frosted bars. Chop 1/3 cup Craisins coarsely; sprinkle over frosted bars. DRIZZLE: Mix white chocolate and oil in a glass measuring cup. Microwave 1 minute; stirring every 15 seconds until melted. Use a fork or whisk to drizzle the white chocolate diagonally across the bars. Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles cut into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally to create triangles. | butter brown sugar granulated sugar eggs vanilla extract flour baking powder ground ginger craisins white chocolate chips cream cheese butter confectioners' sugar craisins white chocolate chips canola oil |
481,048 | Barbecued Chicken Sandwiches | Combine all ingredients in a slow cooker cover and cook on low for 8 hours. Stir chicken until it shreds. Pile onto steak rolls and serve. | chicken celery onion green pepper butter ketchup water brown sugar vinegar dry mustard pepper salt |
206,734 | Balsamic Maple Vinaigrette | Whisk together in a bowl or shake vigorously in a well sealed bottle. Add water to thin (and shake) if desired. | canola oil maple syrup mustard garlic clove salt pepper water |
344,521 | Ginger Saketini | Add ginger to the bottled sake and refrigerate overnight. Fill a martini shaker halfway with ice. Add 1 cup ginger-infused sake and shake until well chilled. Strain sake into 4 martini glasses; stir in 3 tablespoons ginger ale per glass. Repeat to make 8 drinks. Garnish each glass with a lemon twist and a strip of crystallized ginger on each rim. | fresh ginger sake ginger ale lemon twists crystallized ginger |
77,614 | Divinity Fudge | Stir the first four ingredients together in a saucepan over low heat until the sugar is dissolved. Boil without stirring to 265 degrees on a candy thermometer or until a little mixture that is dropped in cold water forms a hard almost brittle ball. Remove syrup from heat and slowly pour over stiffly beaten egg whites while beating with a mixer until mixture loses its gloss and a small amount that is dropped from a spoon holds its shape. Fold in nuts and vanilla. Pour into a greased 9\"x9\"x2\" pan or drop by spoonfuls onto waxed paper to cool. Store in tins. | sugar white corn syrup water salt pecans vanilla |
482,638 | Gazpacho Recipe from the Vanilla Bean Cafe, Pomfret Ct | Finely chop all vegetables and add to a big bowl with the chopped tomatoes. Add all seasonings including the lemon juice. Mix well. Let stand in the refrigerator for 2 hours. Add the bread crumbs and mix thoroughly. Refrigerate for 30 minutes. Add chilled tomato juice and stir. Serve with chopped scallions and corn chips on the side. [This can be pureed in a blender or a food processor -- if you choose to do this the vegetables needn't be finely chopped]. | cucumbers green pepper red onions chopped tomatoes garlic dried fine herb dried oregano dried basil olive oil red wine vinegar lemon juice Tabasco sauce salt fresh ground black pepper panko breadcrumbs tomato juice scallions |
262,735 | Bed & Breakfast Ham-And-Egg Baskets | Preheat oven to 350 deg F/180 deg Celsius. Use a 12-hole muffin pan (the ordinary size) and butter the hollows well. Line the hollows with the ham slices pressing them in carefully. The ham slices should be large enough so they poke out above the hollows. Break an egg into each hollow then cut each small tomato in two and put on top of each egg. Mix the parsley and cheese and divide among the \"pies\ sprinkle each very lightly with a few flakes of salt each and finish off with a light sprinkle of white pepper. Bake for 18 - 20 minutes -- the egg white might run into the muffin hollow but no matter. You might have to check yourself whether the eggs are done by poking carefully with a fork to see if the whites are set. Let rest just a minute or so. Run a silicone spatula around the sides to loosen carefully and remove to heated plates. Serve two \"pies\" per person garnished and served with toast or fresh breakfast buns. | jumbo eggs ham grape tomatoes flat leaf parsley parmesan cheese sea salt white pepper |
224,661 | Spicy Vodka Cream Sauce With Sweet and Hot Italian Sausage | Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In large skillet heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook breaking up the meat until brown. Add garlic and red pepper and cook stirring until garlic is golden brown. Add tomatoes tomatoe sauce and salt; bring to boil. Reduce heat and simmer 15 minutes. Add vodka and cream and bring to boil. Reduce heat to low and add pasta toss for 1 minute. Stir in fresh parsley cheese and serve. | pasta extra virgin olive oil garlic cloves crushed red pepper flakes crushed tomatoes tomato sauce salt vodka heavy cream fresh parsley hot Italian sausage parmesan cheese |
278,632 | Black Bean Burgers | Reserve half a cup of the beans. Using fork mash remaining beans medium bowl. Mix in onion 1/2 c beans breadcrumbs salsa cumin and hot pepper sauce. Season with salt and pepper. Using moistened hands shape bean mixture into 4 3- to 4-inch-diameter patties. Cook in nonstick pan with a little oil until brown on both sides about 5 mins per side. Serve on whole wheat buns with cheese. | black beans red onion chunky salsa ground cumin |
386,380 | Chilled Corn & Crayfish Soup/Creme Fraiche & Chives | Heat butter and olive oil in a medium saucepan over medium heat until butter is melted about 1 minute. Add onions and carrots and cook stirring occasionally until lightly caramelized and softened about 5 minutes. Add corn and continue to cook until corn is lightly caramelized 7 to 8 minutes. Add shallots and garlic and cook until fragrant about 1 minute. Add corn stock salt cayenne and crab boil to saucepan. Bring to a boil and immediately reduce heat to a simmer. Cook soup until corn is very tender 25 to 30 minutes. Remove from heat and let cool slightly. Working in batches transfer soup to the jar of a blender and puree until smooth. Strain soup through a fine mesh sieve into a clean saucepan. Add cream and crawfish tails and return to a boil. Remove from heat and let cool completely. Transfer soup to refrigerator until chilled. To serve ladle soup into chilled bowls; garnish each with 1 tablespoon creme fraiche and 2 teaspoons chives. E N J O Y !. | unsalted butter olive oil onion carrot fresh corn kernels shallots garlic salt cayenne pepper heavy cream crayfish tails creme fraiche chives |
527,547 | Nuevos Huevos Rancheritos | In a large medium skillet over medium-high heat add the butter. Once melted add the 2 eggs and scramble with Oaxaca cheese. Once the tortillas tomatillos and beans are cooked place them on plate next to the guacamole. Then place the scrambled eggs on the plate and pour the tomato sauce with chipolte on top of the eggs. Now pour the cream of cilantro on top of the sauce and you are ready for your Nuevo Huevos Rancheritos! | butter eggs tortillas black beans tomato sauce cilantro |
216,665 | Swordfish Steaks With Warm Basil Gazpacho | In a large skillet heat oil over medium high heat; cook garlic stirring for a few seconds. Add fish; lightly brown on both sides. Add onion; cook 1 - 2 minutes. Add tomatoes cucumber green onions lemon juice basil cumin thyme and pepper. Reduce heat and simmer until fish flakes testing with fork about 5 minutes. | olive oil garlic swordfish steaks onion tomatoes cucumber green onion lemon juice fresh basil cumin thyme pepper |
332,674 | Stuffed Cherry Tomatoes With Minted Barley Cucumber Salad | Soak the barley in enough cold water to cover for 30 minutes and drain well. Bring the barley and enough water to cover to a boil. Reduce and simmer until tender 40 minutes. Strain transfer to a bowl of ice water let cool for 1 minute. Strain again letting water drain from barley. Combine barley tomato cucumber parsley mint and scallions in a large mixing bowl. Stir in the olive oil lemon juice salt and pepper. Cut the core from the cherry tomatoes and make two cuts in the tomato to open it up like a flower. Stuff each tomato with some of the salad and serve on a chilled platter. (Note: Barley can be prepared up to 2 days in advance tomatoes can be stuffed up to 6 hours in advance.). | pearl barley diced tomato cucumber flat leaf parsley mint scallion olive oil lemon juice cherry tomatoes |
231,285 | Chicken Pillows | Blend cream cheese with 2 Tablespoons margarine Add rest of ingredients. Flatten rolls add chicken. Roll up as pillow Brush with margarine. Bake at 350 degrees until brown about 20 minutes. Serve with chicken gravy. | chicken breasts chicken breasts milk salt onions cream cheese margarine pepper seasoned croutons |
470,697 | Lighter Shrimp Fettucini Alfredo | Cook pasta according to directions. Drain pasta reserving 1/4 cup cooking liquid. Combine shrimp onions and garlic in a small bowl. Heat a large skillet and add olive oil. Add shrimp mixture and saute for 4 minutes or until shrimp are done. Remove from pan. Reduce heat slightly. Add reserved cooking liquid Parmigiano-Reggiano cream cream cheese and pepper to pan. Cook for 2 minutes until cheeses melt. Combine pasta cheese mixture and shrimp mixture and serve. | fettuccine medium shrimp green onions garlic cloves olive oil parmigiano-reggiano cheese reduced-fat cream cheese pepper |
188,263 | Shrimp and Veggies Italiano With Pasta | Heat oil in heavy skillet and brown onions and peppers for 6-8 minutes. Add mushrooms and garlic and cook for another 6-8 minutes. Stir in tomatoes oregano basil and pepper flakes. Season with salt and pepper. Continue cooking until veggies are tender about 5-10 minutes. *NOTE: Follow directions according to type of shrimp used. In either case shrimp should be peeled and deveined. Uncooked - Add wine shrimp olives lemon juice and zest. Cook until shrimp has turned pink and opaque about 3-4 minutes. Add cream and stir. Serve over hot cooked pasta. Cooked - Add wine and cook for 1-2 minutes. Add shrimp olives lemon juice and zest. Stir mixture and add cream. Stir again to heat shrimp through and serve over hot pasta. | olive oil sweet onion red bell peppers mushrooms garlic cloves plum tomatoes oregano basil white wine shrimp green olives lemon juice lemon zest heavy cream pasta |
356,581 | Vegan Chocolate Chip Cookies | Preheat the oven to 350°F; line light baking sheet with tin foil to prevent sticking. Place the sheet in the freezer for a few minutes. Note: If you are using a dark baking sheet you will need to reduce the baking time as this will cause the cookies to bake faster. Combine the dry ingredients. In a separate container mix the pure maple syrup agave nectar peanut butter banana banilla and cinnamon. Mix the dry ingredients into the wet ingredient. Fold the granola and chocolate chunks into the mix. Place batter into the refrigerator for 15 minutes. The batter will be too sticky to roll so I recommend using a tablespoon to spoon the batter onto the sheet. Bake in a preheated oven at 350°F for 15-17 minutes. Keep a close eye on them if you determine they aren't cooked completed after 15 minutes as they will burn shortly thereafter. Let cool for about 5 minutes and place them onto a baking rack to complete cooling. The rack is important because the moisture content is high and the cookies will have an uncooked texture if the are not cooled in this manner. In between sheets I recommend placing the baking sheet in the freezer for a few minutes. Also I'd leave the batter in the refrigerator while baking to keep firm. Keeping the batter and baking sheet cool allows the cookies to rise. If you choose not to cool the batter and the sheet the cookies will not rise but will spread out and you will have flat cookies. If you choose to use the batter at room temperature I would reduce baking time to about 13-14 minutes. | wheat flour vital wheat gluten baking powder baking soda pure maple syrup peanut butter bananas vanilla cinnamon granola cereal dark chocolate |
200,004 | Almond Butter Cookies With Frosting | Preheat oven to 350°F Beat butter and sugar in large bowl with electric mixer on high speed until creamy. Add egg and almond extract mixing well. Gradually add flour mixing well. Rolldough into 1-inch balls (or bigger for bigger cookies). Place 2 inches (or adjust as appropriate) apart on greased baking sheet. Dip a flat-bottomed glass into sugar and flatten balls. Bake 10-12 minutes until bottom of cookies are golden brown. Cool 1 minute on baking sheet then remove to wire racks to cool completely. To prepare frosting combine sugar and almond extract until smooth. Stir in milk as needed until frosting is spreading consistency. Spread on each cookie; top with an almond slice. | butter sugar egg all-purpose flour sugar butter confectioners' sugar milk |
301,135 | Rosemary Orange Pesto | Preheat oven to 350. Spread nuts in a small baking pan and roast shaking pan once or twice until fragrant and toasted 7-10 minutes. In a food processor or blender combine scallions parsley rosemary orange zest and garlic. Process turning machine quickly on and off until ingredients are finely chopped. Add olive oil Parmesan cheese vinegar cayenne and toasted walnuts. Process to a coarse paste. | walnuts scallion flat leaf parsley fresh rosemary orange zest garlic cloves olive oil parmesan cheese cayenne |
397,701 | Banana Lemonade | Peel the bananas and place them in a microwavable bowl. Heat on high for 30 - 60 seconds or until the bananas are half mushy. Now put everything in the blender together with the hot bananas and blend until smooth. Taste for sweetness. Pass through a sieve into a bowl or jug and pour over plenty of ice. | bananas cold water lime juice of sugar |
356,544 | Stuffed Shells With Tofu | In a large pot add 1TBSP Olive Oil. Add Olives Mushrooms Onion Garlic and saute until mixture reduces by half in size. Add Tomatoes and Tomato Juice and let cook until slightly thickened about an hour. Boil Pasta according to package directions. In a large skillet heat 1 TBSP Olive Oil. Add drained and smashed tofu. Saute until it is slightly browned. Mix together tofu beans (drain half of liquid) Thai Basil Oregano Garlic powder and crushed red pepper flakes. Fill each shell with this mixture. Preheat over to 350 degrees. Place Shells and sauce in pre-heated oven for 30 minutes. Top with Nutritional Yeast. | jumbo pasta shells tofu olive oil Thai basil cannellini beans oregano garlic powder crushed red pepper flakes olive oil black olives mushrooms garlic cloves oregano basil tomato juice diced tomatoes |
171,390 | Crispy Chicken Goujons | Slice chicken breasts lengthways into long strips about 4\"or 5\" (10cm-13cm) long and 1/2-3/4\" (1-1 1/2 cm) wide. This is easier if you cut your chicken when it's still partly frozen. Don't worry if you end up with some smaller bits of chicken these will work just as well. Place breadcrumbs into a food processor together with the garlic powder celery seeds paprika fennel salt pepper and lemon zest and process until the breadcrumbs are nice and fine. Place the breadcrumbs into a large zip-lock bag together with the fully defrosted chicken strips. Shake until the strips are well coated with the breadcrumbs. Arrange breaded strips in a single layer on a large plate and refrigerate for at least 20 minutes. Preheat your oven to 190C (375F). Lightly oil a baking dish or tray with the olive oil (I line mine with silicone paper first to make cleaning up easier). Place chicken in a single layer into the baking dish. Bake for 15-20 minutes until golden brown. Serve warm or cold drizzled generously with the dressing of your choice. | garlic powder celery seed salt ground fennel black pepper lemon zest of chicken breast fillets olive oil |
466,892 | Italian Casserole | PRE-HEAT OVEN TO 350 degrees. Boil water and cook pasta while preparing sauce. Brown sausage for 5-10 minutes then add turkey. Brown meats together until fully cooked. Remove meat from pan and set aside. In the same pan sauté onions peppers and garlic in olive oil. When veggies are finished add cooked meat back to the pan with the veggies. Add marinara sauce tomato sauce basil salt & pepper. Stir ingredients together in the pan and cook on low setting approximately 15 minutes. Add cooked pasta to the meat sauce and stir to blend. Pasta should be fully covered with sauce but not soupy! Place mixture in two 9” by 9” casserole dishes. Top with cheese. Bake one and freeze one! Bake 30 minutes covered with foil. Remove foil and bake another 15 minutes until cheese is fully melted and bubbling. | rotini pasta tomato sauce ground turkey sweet onion bell pepper garlic cloves olive oil basil salt crushed red pepper flakes parmesan cheese mozzarella cheese |
230,140 | Oysters Outback | Mix the akudjura with the grated cheddar cheese Top each freshly shucked oyster with two teaspoonfuls of the Outback mixture. Sprinkle with a little salt. Heat under broiler to melt the cheese and serve. | tomatoes cheddar cheese kosher salt |
320,631 | Creamy Chicken-Apple Chili | In a large dutch oven heat 2 tablespoons of olive oil over med-high heat. Add chicken chili powder and cumin (don't worry it was NOT spicy to us my toddler ate it.). Season with salt and pepper and cook for 5 minutes stirring occasionally; transfer to a bowl and set aside. In the same pot heat the remaining 2 tablespoons of olive oil. Add the apples and onion and cook stir until softened - about 6 minutes; Add to bowl with chicken. In the same pot melt the butter over med-low heat. Whisk in flour for about a minute; whisk in the chicken broth and milk until thickened - about 3 to 4 minutes. Stir in the apples chicken and beans. Bring to a simmer. Stir in cheese and cook until the cheese has melted. Serve with the tortillas and scallions. ENJOY! | extra virgin olive oil chili powder ground cumin apples onion butter flour chicken broth milk pinto beans white beans monterey jack cheese tortilla scallion |
534,330 | Enchiladas - Black Bean and Corn | Preheat oven to 350°F. Peel and halve onion. Cut halves into ½\" dice. Stem poblano pepper seed and cut into ½\" dice. Stem seed and mince jalapeño. Be sure to wash hands utensils and cutting board after working with jalapeño. Trim radish halve and slice into thin half-moons. Drain and rinse black beans. Heat olive oil in a medium non-stick pan over medium-high heat. Add onion poblano pepper (to taste) and half the jalapeño (to taste) (reserve remaining for garnish) to hot pan and stir occasionally 2-3 minutes. Add corn black beans and seasoning blend and stir occasionally 3-5 minutes. Remove from burner and cool 3-5 minutes. Spray a large casserole dish with non-stick spray. Pour 1/2 cup enchilada sauce (reserve remaining for topping enchiladas) into prepared casserole dish coating the bottom. (Use a dish large enough to fit all of the rolled tortillas in a single layer without a lot of empty space) Place one tortilla on a clean work surface. Add <U+2153> cup filling to tortilla tightly roll up and place in casserole dish seam-side down. Repeat for remaining tortillas. Don't overfill tortillas. Make sure ends overlap and have a chance to seal while baking. Place leftover filling around enchiladas or serve on the side. Pour remaining enchilada sauce over enchiladas and top with cheese. Spray a piece of foil with cooking spray and place over casserole dish sprayed side down. Tightly seal foil and bake 15 minutes. Remove foil and bake until cheese is bubbly 7-9 minutes. Plate dish garnishing with remaining jalapeño (to taste) radish enchilada sauce and sour cream. Bon appétit! | black beans red onion radishes corn kernels flour tortillas Cotija cheese sour cream olive oil |
52,491 | Ratatouille | Heat oil in Dutch oven or large saucepan cook garlic and onions until tender. Cut vegetables into 1-inch pieces. Add the eggplant zucchini pepper oregano— parsley and stir well. Saute about 5 minutes. Add tomatoes cover and cook over low heat for about 45 minutes. Serve hot or cover mixture and refrigerate to serve chilled. | garlic onion eggplant zucchini green peppers dried oregano fresh basil dried basil parsley canned tomatoes fresh ground pepper |
482,191 | Shrimps Fried With Garlic | Heat the olive oil in a frying pan. Next add the garlic and the chillies. When the garlic starts turning a golden colour add the shrimp and season with salt. Serve the shrimps in small dishes and pour in some of the oil and garlic. | shrimp garlic cloves olive oil salt |
506,842 | Baked Penne | Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente about 8 minutes; drain. In a large skillet brown onions and garlic over medium heat until onions are translucent. Cook ground beef in onions and garlic about 5 minutes. Add spaghetti sauce and Italian seasoning and simmer 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x9 inch baking dish. Layer as follows: 1/2 of the penne Provolone cheese sour cream 1/2 sauce mixture remaining penne mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven or until cheeses are melted. | penne pasta onion lean ground beef garlic clove provolone cheese sour cream mozzarella cheese parmesan cheese |
70,288 | Peanut Butter Brickle Cookies | Preheat oven to 350. In a LARGE mixing bowl cream together margarine peanut butter sugars eggs and vanilla. In another bowl stir together all the dry ingredients except chips and brickle. Slowly add dry ingredients to creamed mixture while mixing. Mix well. Stir in chips and brickle. Drop by heaping teaspoons onto cookie sheet or hot stone. Bake for about 15 minutes. Move to cooling racks a minute or so after removing from the oven. | margarine peanut butter sugar brown sugar eggs vanilla flour baking powder salt oats |
26,776 | Cow Pies | Melt chips and shortning. Stir in raisins and almonds. Drop by TBS onto waxed paper. Chill. | shortening raisins |
383,639 | The Best Chicken Divan Ever! | 1. Boil chicken breasts in water until cooked through. 2. Place broccoli on bottom of 13x9 casserole dish. 3. In a medium bowl mix soups mayonaise chedder cheese and lemon juice. 4. Cover broccoli with soup /mayo mix. 5. Cover casserole with foil and bake at 350 for 30 minutes. 6. Remove foil and bake for another 15 minutes. 7. Crumble up RITZ crackers and sprinkle ontop of casserole dish once it's finished cooking. | chicken breasts broccoli fresh broccoli mayonnaise cheddar cheese lemon juice |
379,517 | Avocado Cream | ombine all ingredients and process in a food processor/blender until very smooth. Season with salt to taste. | avocado sour cream lime salt |
209,157 | Easy Chicken & Biscuit Dumplings | Place chicken broth cooked chicken (add more for a really hearty meal!) and poultry seasoning in a large dutch oven. Add salt and pepper to taste. Bring to a boil then turn down to medium low. Taste the broth after 5 minutes and see if you need more poultry seasoning. It really depends on how your chicken was cooked initially. While the chicken is simmering in the broth place the flour in the center of a plate. Open the biscuits (make sure they are not the \"flaky\" kind -- more the homestyle or buttermilk type) and flatten each one to about 1/4 to 1/8 inch thick. Then dredge the biscuits through the flour. This will thicken your broth and make for a really good gravy for your chicken and dumplings. You might want to add some salt and pepper and poultry seasoning to your flour. It all depends on how your chicken was initially seasoned. Make sure your chicken and broth is boiling. If not turn the heat up on your stove until it boils. Then take each biscuit and tear into bite size pieces and drop into the broth. Stir it occasionally so that the pieces do not stick together. Once all the biscuits are torn up and are placed in the dutch oven lower the heat to a simmer. Cook for about 15 minutes or until the \"dumplings\" are tender. Enjoy! | chicken broth poultry seasoning flour |
44,685 | Corny Chocolate Crunch | In a large bowl combine popcorn cereal and corn chips; set aside. don't eat yet! In a saucepan over medium-low heat melt butterscotch chips and candy coating; stir until smooth. Pour over popcorn mixture and toss to coat. Spread into two greased 15 x 10-inch baking pans. When cool enough to handle break into pieces. Yields about 5 quarts. | aracter(0 |
50,594 | Chicken and Noodle Casserole | Pre-heat oven to 350°F. Cook egg noodles acording to instructions on package. Heat broccoli in microwave until done; drain. Mix the 2 cans of cream of chicken soup broccoli chicken cooked hot egg noodles salt and pepper. Put into casserole dish. Cover top with shredded cheddar cheese. Put in 350F oven for about 15 minutes or until throughly heated and cheese is melted. | chicken breasts cheddar cheese |
96,888 | Apricot Pecan Pate | Drain and purée apricots. In heavy saucepan bring apricot purée water and sugar to a boil for 5 minutes. Dissolve cornstarch in a cup of cold water. Add to syrup bring to a boil and cook for 1-2 minutes. Stir in Cointreau or other orange liqueur. Stir in pecans to make a paste. | apricot puree water sugar cornstarch Cointreau liqueur pecans |
100,447 | Butterscotch Candy | In a large pot combine brown sugar corn syrup water and salt. Cook over medium-low heat stirring until sugar is dissolved. Do not let this come to a boil until sugar has completely dissolved. Turn the heat up a bit and continue cooking to the hard ball stage (250F). Add butter and stir to keep from scorching. Cook until mixture will separate into hard but not brittle strands (270F) when tested in cold water. Stir in the vanilla. Pour candy in a thin sheet onto a greased slab. (I don't have a slab. I turn a large metal baking pan upside down and grease the bottom- works great!). Mark into squares while still warm creasing it deeply. Break into pieces as soon as it is cool. | brown sugar corn syrup water salt butter vanilla extract |
310,744 | Ocean Trout/Salmon With Lime and Lemon Grass Hollandaise | Combine lemon grass shredded lime leaves rind and juice in a saucepan bring to the boil reduce heat simmer uncovered until liquid is reduced to 1 Tablespoon. Strain through a fine sieve into a medium heatproof bowl cool 10 Min's discard solids. Set bowl over saucepan of simmering water do not allow water to touch the base of the bowl add egg yolk to juice mixture whisk over heat until thickened. Remove bowl from heat gradually add melted butter in a thin steady stream whisking constantly until sauce has thickened. (If sauce is too thick a tablespoon of hot water can be added.) stir in finely chopped kaffir lime leaves. Meanwhile cook the fish on a heated oiled grill or fry pan until cooked as desired serve with hollandaise. I prefer to cook my fish skin side down first and really get a nice crisp skin on it. | lemongrass kaffir lime leaves limes juice and zest of unsalted butter kaffir lime leaves trout fillets salmon fillets |
170,510 | Eggplant Sandwich With Black Olive Pesto | Preheat the oven to 350 degrees F. Combine the flour salt and pepper. Coat each eggplant slice with the seasoned flour. In a large skillet heat 1/4 cup of the olive oil over medium-high heat and fry the eggplant slices until golden brown on both sides adding more oil as needed. Remove the eggplant from the skillet and blot lightly on paper towels. Cut the focaccia in 1/2 horizontally and spread the Black Olive Pesto on the inside of both halves. Arrange the eggplant slices on 1 half of the focaccia. Layer the tomatoes and roasted peppers on top and sprinkle with cheese. Cover with the other half of the focaccia pressing firmly to join. Cut the sandwich in 2 pieces. Brush each side of the focaccia with olive oil. Heat a large skillet over medium-high heat and grill both sides until golden and crispy. Place the sandwiches on a baking sheet and place in the oven for 10 minutes or until the cheese is melted and gooey. Cut each sandwich into 3 and serve warm. Black olive pesto: In a food processor puree the olives Parmesan olive oil and garlic until smooth. Can be stored in the refrigerator for several weeks in an air tight container. | flour kosher salt fresh ground black pepper eggplant olive oil focaccia bread tomatoes asiago cheese black olives parmesan cheese olive oil garlic |
336,552 | Cornbread | Preheat oven to 400°F Grease a 9-inch round pan. In a large bowl combine flour cornmeal sugar salt and baking powder. In a separate bowl mix together the wet ingredients and add to dry. Pour into prepared pan. Bake 25-30 minutes. | flour cornmeal sugar salt baking powder egg milk canola oil |
507,500 | Lamb Chops Burgundy | Put lamb chops in a shallow dish or gallon-size ziploc bag. Combine burgundy olive oil red onion garlic salt pepper and cumin in screw-top jar or in the bag. Seal whichever container you're using and shake to combine ingredients. Pour marinade over meat or add meat to bag and manipulate to coat meat. Place in fridge for about two hours and turn chops from time to time. Remove chops from marinade and place on a broiler rack. Reserve marinade. Set under the broiler with tops of chops 3-5 inches from the heat. Broil 18-22 minutes or until meat is done as desired. turn once and brush occasionally with marinade. To test slit meat near the bone and peek at the meat (stop cooking just short of desired doneness). Let rest five minutes after taking out of the broiler. If desired simmer leftover marinade and serve as sauce/condiment alongside the chops. | lamb loin chops Burgundy wine olive oil red onion garlic clove salt fresh ground pepper ground cumin |
157,481 | Healthy & Super Quick Tuna & Pasta à La Provencal | Note: I was unable to enter one of the main ingredients - canned \"Ratatouille\" as it was not recognised. In the UK most supermarkets sell cans of Ratatouille (a delicious mix of tomato courgette (zucchini) red peppers aubergine (eggplant) red onion etc). It's very cheap usually very low fat very low calorie and very tasty. It makes an excellent base for quick and healthy meals. I don't know if it's commonly available in the USA. I guess if not it might be worth making up a large batch and freezing in small tubs for quick meals. Fill a medium saucepan with enough fresh water to boil the pasta squirt a little lemon juice (or salt) into it (to prevent pasta sticking) and place on a high heat to boil. Measure out the pasta in a small bowl and put aside ready for when the water boils and add the pasta when water is boiling. When the water gets back to boiling again mentally note when the pasta will be done reduce heat and stir occasionally. Whilst waiting for water to boil in a small saucepan add 2/3 of a can of Ratatouille Provencale and half a can of chopped tomatoes (both according to taste and appetite). Add a generous half teaspoon of a medium-hot curry powder (such as Madras - to taste) a small squirt of american mustard a dash of dried basil a dash of dried garlic and grind a little black pepper over it. Weigh out (to taste) the quantity of mushrooms and rinse and shake dry each one as you break it into small chunks into the Ratatouille mix. When all the mushrooms are broken up and added place the pan on a medium-high heat to warm through reducing heat to simmer when hot and stirring occasionally. Open the can of Tuna steak in brine and holding over sink use the lid pressing it down to drain as much of the liquid as you can. Put to one side until about a minute and a half before the pasta will be done. In a (microwaveable) pasta plate or large individual serving bowl add a generous heaped tablespoon of low fat/fat-free yoghurt (or heavy (double) cream if you prefer and don't mind the calories) add a squirt of lemon juice (just under a teaspoon) and some fresh ground black pepper and stir together. Place plate in microwave and set for about 20 seconds on high but don't press start. About a minute and a half before pasta is cooked add about 2/5 can of tuna (to taste) to the Ratatouille mix and stir very gently to mix. When pasta is ready to be drained press start on microwave drain pasta remove plate with hot yoghurt from microwave and put the pasta into it. Use a spoon to liberally coat the pasta with the soured yoghurt and sprinkle with a little black pepper / dried basil to taste. Add the Tuna Ratatouille mix into the centre of the pasta add a generous tablespoon of plain yoghurt and sprinkle with herbs/black pepper to garnish. You may prefer grated cheese/parmesan on top :). Can be resized to serve more people very easily - varying quantities according to personal preferences. Note regarding pasta: You could use whatever pasta you prefer but I really like Serpentini (aka Cavatappi or Spirali) with fish. They're the hollow spirals of about the same thickness as maccaroni roughly an inch and a half long with ridges on the outside in case you know them by another name :) (Mine actually says \"Spirali\" on the packet - but I always thought Spirali was a different type altogether). | pasta chopped tomatoes mushrooms curry powder mustard dried basil black pepper garlic granules tuna steaks plain yogurt lemon juice plain yogurt black pepper dried basil fenugreek seeds |
484,867 | Brown Sugar Yogurt Pie | Preheat oven to 350 degrees fahrenheit. Place brown sugar and flour in a large mixing bowl. Rub the mixture between your fingers until smooth breaking all all the clumps. In a separate mixing bowl lightly beat the eggs and egg yolk. Whisk eggs into sugar mixture along with vanilla extract yogurt and melted butter until well blended. Pour into pie shell and place on cookie sheet. Bake for 35-40 minutes. When pie is done it will be slightly puffy and wobbly in the center. If center is wavey bake for 5 minutes more. Cool pie on rack then refrigerate loosely covered with foil. | graham cracker pie crust brown sugar all-purpose flour eggs water plain yogurt unsalted butter |
248,930 | Queso Fundido With Chorizo | Preheat oven to 400 degrees. Place an 8 inch casserole in oven while preparing the fundido. Heat oil in skillet over medium high heat until slightly smoking. Add onion garlic and pepper and cook for one minute stirring constantly. Add chorizo and break up while coooking for about 10 minutes. Remove the casserole from oven. Spread the cheeses over hot bottom of dish. Return the dish to oven and bake until cheese is just melted about five minutes. Remove from oven and sprinkle chorizo mixture over top. Return to oven and heat for about three minutes. Serve with warmed tortillas. | olive oil onion garlic clove chorizo sausage mozzarella cheese monterey jack cheese flour tortillas |
370,060 | Bacalhau - Portuguese Codfish Cakes | Rinse the cod several times in cold water. Place it in a large stainless steel bowl and soak for 18-24 hours in plenty of cold water. Change the water several times. Drain the cod and place it in a saucepan and just cover it with fresh water. Bring to a boil and simmer uncovered for 20 minutes. Drain debone and flake the cod. In a large bowl beat together the olive oil and bread crumbs. Mix very well and then add the cod and the remaining ingredients except the eggs. Mix until well blended and then form into 6 patties 1/2\" by 3 1/2\". Pan fry in a little olive oil until golden brown on both sides. Keep warm in the oven while you poach the eggs. Serve each fish cake topped with a poached egg. | salt cod fish olive oil yellow onion fresh mint leaves fresh cilantro parsley garlic cloves paprika Tabasco sauce eggs |
134,304 | Cheese Pasties | To make crust: combine salt and flour. Cut butter into flour with fingers until it resembles coarse corn meal. Sprinkle on cold water and stir until dough sticks together. Form dough into a ball and refrigerate for 15-30 minutes. Do not over-chill! To make Filling: Mix together the filling ingredients in a large bowl. Preheat oven to 375°F. Cut the ball of dough into 6 pieces. Roll out each piece about 1/8 inch thick and Cut a 9 inch circle out of each piece. Put 1/6 of the filling in the middle of each pastry circle. Pull one edge over the filling to make a half-circle. Seal the edges together like a turnover. Turn the edges over and press with a fork to double-seal. Cut slits in the top of the pasties so that steam can escape. BAke for 15 minutes then reduce heat to 350 F and bake for another 15-20 minutes until lightly golden. Remove from oven and allow the pasties rest for 5 minutes before serving. | flour salt butter celery turnip leeks scallion carrots cheddar cheese mace black pepper cayenne |
193,671 | Dandelion Pie | Clean Dandelions under running water and cut at base to free leaves. Boil for 30 minutes or until tender drain and cool with cold water. Squeeze out all the water. In a medium bowl mix eggs salt pepper 1/2 of Parmesan cheese and 1/2 of garlic powder. Using a 10\" non stick frying pan put in olive oil place Dandelions in pan and spread out to cover the entire bottom. Using a salt shaker salt Dandelions lightly sprinkle 1/2 of leftover cheese and garlic powder on top of Dandelions. Turn on stove to med-high and fry for 1-2 minute Now the tricky part. For safety put on a oven mitt Take a dinner plate and place on top of dandelions remove from stove and flip over the Dandelions onto plate and re-install into frying pan. Take mixture and pore on Dandelions starting at the edges and working your way to the center. The \"pie\" won't be completely covered that's OK. Let cook for 2-4 minutes Flip the \"pie\" over again and top with the remaining ingredients. Cut with pizza cutter and serve hot. | eggs olive oil parmesan cheese garlic powder salt pepper |
400,229 | Turkey Pot Pie With Savoury Biscuit Topping | BISCUIT: In a large bowl mix flour baking powder salt summer savoury parsley and thyme. Cut in cold butter until crumbly. Gradually add milk mixing just until the dough comes together. Turn out onto a floured surface and roll out to fit a 9x13-inch pan. TURKEY POT PIE; Melt butter in a large pan. Add onion potato turnip celery and carrot. Sauté for 5-7 minutes. Mix flour with summer savoury thyme and salt. Add to vegetables in pan sitrring constantly. Allow to brown but not to burn. Add to turkey stock one cup at a time stirring until thickened. Stir in turkey. Turn mixture out into 9x13-inch pan; top with savoury biscuit mixture. Bake at 325F for 25-30 minutes or until topping is browned and fillling bubbly. | flour baking powder salt summer savory parsley dried thyme butter milk butter onion potatoes turnip celery carrot flour summer savory dried thyme salt turkey meat |
308,805 | Haystacks | Combine the popcorn and chow mein noodles. Melt the chips over hot water. Pour melted chips over the popcorn mixture. Stir to coat well. Drop by heaping tablespoons onto waxed paper and refrigerate until firm. Store in tightly covered container. | aracter(0 |
415,966 | Berry and Mango Smoothie | Place ingredients in blender & mix until smooth. Pour into 2 glasses & enjoy! | blueberries strawberry mango |
216,708 | Salisbury Steak | Preheat oven to 250 degrees. Heat EVOO in a skillet. Combine beef chopped onion beaten egg seasonings Worcestershire sauce and bread crumbs in a bowl with hands. Shape into 4 oval patties about 3/4\" thick. Brown patties in skillet for 5 minutes per side then remove patties to an oven-safe dish and keep warm in oven. Add a bit more EVOO to the pan if necessary. Add sliced onion and mushrooms to skillet and sauté until mushrooms are golden brown about 5 minutes then add salt & pepper. Add red wine to deglaze skillet and cook out alcohol about 5 minutes. Add beef broth and heat to boiling then reduce heat to low cover and simmer for 10 minutes. Bring onion mixture to boil again and add water/cornstarch mixture. Stir constantly for 1 minute and add salt & pepper. Pour gravy over patties and serve. | extra virgin olive oil lean ground beef onion egg Worcestershire sauce onion white button mushrooms dry red wine beef broth cold water cornstarch |
42,880 | Smoky Clam Chowder | In a large pot boil potatoes in salted water until they are tender about 10 minutes. Drain potatoes. In a large pot melt butter and saute celery onion and garlic until onion is translucent. Add flour and stir 2 minutes. Add clams and their juices parsley thyme marjoram dill liquid smoke and potatoes. Simmer 5 minutes. Add cream and milk. Bring to a simmer; do not boil. Season to taste with salt and pepper. | potato butter celery ribs onion garlic all-purpose flour clams fresh parsley dried thyme dried marjoram dried dill liquid smoke milk |
493,029 | Roasted Peppers With Herbs | Cut peppers into ½ inch slices; cut slices in half. Combine peppers and garlic in 13x9 inch baking dish; drizzle with oil and toss to coat. Bake at 400* for 35-40 minutes or until peppers are tender and beginning to brown stirring occasionally. Sprinkle with Italian seasoning and season to taste with salt and pepper. Serve on baguette. | red bell peppers yellow bell peppers green bell peppers garlic cloves olive oil baguette |
210,992 | Jello Fruit Wedges | Slice the fruit cleanly in half lengthwise (through the axis). Carefully remove the pulp while keeping the half rind fully intact. Ensure that the rinds are dry (you can use paper towels to blot them). Set each half rind upright in a muffin pan so you can fill it with Jello. Mix the water with the gelatin (just like you would to make jigglers). You'll want the Jello a little firmer than the normal recipe as you have to slice it in half again. Make sure that the gelatin is well dissolved and then pour into the fruit before it begins to set. Fill up as high as you can the Jello will shrink a bit when cooling. Carefully transfer to the fridge and let set for about three hours per box directions. When the Jello is set place the fruit open-side down on a cutting board hold it's shape with one hand and carefully slice in half lengthwise again to form quarters. Be careful not to smash the fruit as you'll want to keep the Jello intact (you may use a serrated knife). Ready to serve! | oranges orange gelatin boiling water |
159,021 | Beets and Potatoes With Truffle Oil | Boil the potatoes and beets until tender. Drain. Let cool. Peel. Mash with the rest adding enough half and half to achieve desired consistancy. YUM! | potatoes beets butter half-and-half |
312,909 | Provincetown Creamed Codfish | Flake codfish. Melt the butter add flour and stir until well incorporated; add hot milk and pepper. Stir over medium heat until boiling. Add fish and beat well. Add beaten egg yolk and stir well. Serve at once. **Variation: Add 3 hard-cooked eggs chopped to the creamed fish before filling the potato shells. Add mashed potato brush with melted butter and place under hot broiler until golden. | salt cod fish butter flour milk pepper |
120,809 | Lemon Raisin Crisscross Cookies | Cream butter with sugar. Blend in egg and lemon extract. Sift together dry ingredients and add mixing until a compact dough is formed. Stir in raisins. Roll in 1 inch balls. Place on lightly greased cookie sheet. Flatten with fork dipped in flour making a crisscross pattern. Bake at 400 degrees for 8-10 minutes. | butter sugar egg flour cream of tartar baking soda salt raisins |
271,895 | Gluten Free Forgotten Christmas Cookies | Preheat oven to 350°F Beat egg whites and salt until stiff slowly adding sugar; add vanilla. Gently fold in nuts and chips. if they look like they don't have enough \"dough\" in between the nuts and chips then you've made it right. Drop by teaspoonfuls onto a greased cookie sheet Place into oven and immediately turn oven off. Leave cookies in oven all night without opening oven door. i usually like to make these cookies after a day of baking. it's nice not to have to worry about taking that last batch of cookies out of the oven. Note: don't use stoneware. they just kind of melt all over and don't really stay in the nice poofs that they should. | salt sugar vanilla pecans walnuts |
21,220 | Guinness and Cheese Soup | Melt the butter add the flour and stir constantly until slightly browned. Stir in chicken broth and hot water. Stirring constantly add the cream Cheez Whiz Worcestershire sauce beer and garlic. Simmer 15 minutes. Garnish with chives. | unsalted butter margarine flour low sodium chicken broth hot water heavy cream Worcestershire sauce garlic powder fresh chives |
513,240 | Low Cal Low Fat DELICIOUS Vegetable Soup | aute chopped onion and celery in olive oil til soft about 5 minutes. Add all other ingredients. Cook on medium/low heat til all vegetables are soft. Blend in pot with emersion blender til desired consistancy. Serve with salad and/or grilled cheese for a comfy and warm winter meal! | olive oil water carrots broccoli zucchini canned tomato celery onion garlic powder oregano thyme black pepper vegetable bouillon cube |
539,181 | Moroccan Avocado Almond Smoothie | Slide the avocado from the skin and place in blender. Add the milk and sugar and blend until there are no pieces of avocado remaining. *** NOTE: It is very important that the avocado is ripe or else it won't blend well. The consistency should be thick but smooth. You can add more milk if you prefer a thinner smoothie. | Hass avocado sugar |
27,971 | Bev's Deviled Eggs | Slice eggs in half lenghtwise and carefully remove yolks. Mash yolks with mayonnaise. Add remaining ingredients except paprika. Stir well. Stuff egg whites with yolk mixture. Garnish eggs with paprika. | mayonnaise vinegar Worcestershire sauce salt dry mustard paprika |
316,706 | Truffled Lobster Risotto | Preheat oven to 425F or 218°C. Prepare Lobster:. Cook lobster in a large pot of simmering salted water until cooked through about 10 minutes. Transfer lobster to a bowl of cold water to cool. Drain Lobster. Remove meat from shells reserve shells. Cut meat into 1/2\" to 3/4\" pieces. Set aside. Break shells into large pieces. Place on baking sheet and bake for 15 minutes. Place shells and 1 cup of chicken broth in blender and blend until finely chopped. Strain through a fine sieve. Reserve lobster broth discard shells. Prepare Risotto:. Place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer keep hot. Heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat. Add carrots and shallots saute for 2 minutes. Add rice stir to coat with oil saute for 2 minutes. Add brandy reduce heat to medium low. Simmer until brandy is absorbed stirring constantly. About 2 minutes. Add lobster broth and about 2 cups of chicken broth simmer until rice is just tender and mixture is creamy. Add remaining broth by 1/4 cup as needed stiring often about 20 minutes. Add lobster and cream stir until heated through. Remove from heat. Stir in 2 tablespoons of truffle oil and chives. Season with salt and pepper to taste. | lobster tails chicken broth carrot shallot arborio rice brandy heavy cream fresh chives |
32,241 | Spiced Veggies with Polenta and Cilantro-Peach Chutney | Brush the polanta pieces with oil and bake in 500 degree oven for 5-10 minutes turning once. Rinse mushrooms pat dry and dice. Heat the oil in a skillet on medium-high heat. Add garlic and onions; stir until light brown. Add the broccoli pieces and stir for a couple of minutes. Add all the seasonings except garam masala; stir for less than a minute. Add tomatoes; cook for a couple of minutes. Add the mushrooms and artichoke hearts; cook for about 5 minutes increasing heat if the mushrooms leave too much water. Stir in garam masala. Spread the polanta pieces on a platter top with spiced vegetables and serve with the following chutney. Cilantro Peach Chutney: Snip wash and chop the cilantro. Wash and cut the peaches. Put everything in a blender and grind using about ¼ cup water as needed for semi liquid consistency. The ingredients must be ground completely. Store in a nonmetallic container in the refrigerator. | polenta fresh broccoli baby portabella mushrooms frozen artichoke heart onions chopped tomatoes garlic cumin powder turmeric powder green chili pepper red chili powder coriander powder salt garam masala cilantro lemon juice green chilies ginger red chili powder ground pomegranate seeds mango powder black salt salt |
221,327 | Mom's Peach Cobbler | Heat oven to 400 degrees. mix sugar and cornstarch. gradually stir in water. bring to boil and boil 1 minute stirring constantly. add peaches then pour into 1 1/2 quart baking dish. dot with butter. sprinkle with cinammon. stir flour sugar baking powder salt in bowl. cut in shortening until mixture looks like \"meal\". stir in milk. drop by spoonfuls onto hot fruit bake 25 to 30 minute. serve warm. | sugar cornstarch water flour baking powder salt shortening milk butter cinnamon |
341,389 | Easy Indian-Style Chicken | Heat the oil in a large skillet over medium heat. Add cumin chopped onion and cook until the onion has softened and turned translucent 3 to 4 minutes. Stir together tomato paste and water and pour into skillet. Stir in chicken and cook until it has firmed and turned white about 5 minutes. Add coconut milk brown sugar cayenne pepper turmeric salt and pepper. (if using dried cilantro add it in now). Bring mixture to a simmer then reduce heat to medium-low cover and continue to simmer until the chicken is done about 15 minutes. If using fresh cilantro sprinkle it on before serving. | cumin onion tomato paste water chicken breast coconut milk brown sugar cayenne pepper ground turmeric cilantro dried cilantro |
108,556 | Southwest Tortilla Vegetable Bake | Preheat oven to 350 degrees. Grease a 13 x 9 inch baking dish. In a large nonstick skillet heat oil over medium heat; cook onion garlic peppers oregano and cumin stirring often for 10 minutes or until vegetables are tender. Remove from heat; stir in corn and 1 1/2 cups salsa. In a bowl using a fork mash beans with chili powder. In a separate bowl blend cream cheese with sour cream; stir in cilantro. Arrange three flour tortillas in prepared baking dish covering bottom and sides. Spread with half the bean mixture; layer with half the vegetable and cream cheese mixtures. Top with two tortillas tucking in sides. Repeat layers. Top with remaining two tortillas; spread with remaining salsa. Sprinkle with cheese; cover loosely with foil. Bake in oven for 30 minutes. Uncover and bake for 25 minutes longer or until filling is bubbly. Let stand 5 minutes before cutting. | onion garlic cloves green peppers dried oregano leaves ground cumin corn salsa black beans chili powder cream cheese sour cream yogurt fresh cilantro fresh parsley flour tortillas mozzarella cheese |
66,293 | Grilled Pork and Apples | Place meat in a plastic bag. In a small bowl mix apple and lemon juices sage brown sugar and onion and stir until sugar is dissolved. Pour over meat. Close bag tightly and turn to coat chops well. Place in a bowl and refrigerate several hours or overnight. Remove chops from marinade and drain well. Place marinade in a small saucepan bring to a boil and continue to boil for one full minute. Grill chops over hot coals for 20 minutes turning and basting with marinade occasionally. Core apples but do not peel. Cut into thick rings. Brush apples with marinade and place on grill around pork. Continue grilling pork and apples until pork is done as desired and apples are tender about 15 minutes. Remove from grill and sprinkle lightly with salt and pepper. | lemon juice sage brown sugar onion apples |
377,843 | Passover Banana Nut Cake | Preheat oven to 325. Lightly grease sides and center of a 10 inch tube pan. Separate eggs into large mixing bowls. slowly beat 1 cup sugar and salt into yolks until thick and light in color. Add mashed bananas. Beat for 3 minutes on high speed. Stir together cake meal potato starch and cinnamon. Fold gradually into banana mixture. Add nuts. Beat whites till peaked (not dry). Continue beating and make meringue by beating 1/4 cup sugar into whites 1 teaspoon at a time. Fold meringue into banana mixture. Bake in pan for 70 to 75 minutes until its springy to touch. invert pan and let hang for 45 minutes. remove while warm with a thin blade. | eggs sugar salt bananas potato starch cinnamon walnuts pecans |
225,490 | Vegan Penne Puttanesca | Heat oil in a large deep pan over medium heat. Add the garlic and onions and sauté until they begin to soften and become fragrant. Add the rest of the chopped vegetables toss and sauté for 5 minutes stirring often. Add the diced tomatoes tomato sauce and seasonings. Stir until everything is evenly combined. Bring the sauce to a boil then turn down the heat and let it simmer uncovered for 20 minutes or until the vegetables are tender and the liquids have cooked down. While it's simmering bring a pot of water to a boil and cook the penne until al dente. Drain and toss with some olive oil. When the sauce is done pour it into the pot with the penne and toss. Spoon onto large plates and top with a few capers. | onion green peppers kalamata olives asparagus spears diced tomatoes tomato sauce olive oil garlic cloves dried basil red pepper flakes penne pasta capers |
319,397 | Different Cinnamon Sugar Toast | Toast bread. Spread cream cheese over bread. Sprinkle cinnamon sugar mixture over cream cheese. Eat! | ream cheese |
39,325 | Baked Onion | Heat the oven to 350 degrees. Brush onion with tomato paste and sprinkle with seasoning. Wrap in aluminium foil leaving an airspace and bake 1 hour or until tender. | omato paste |
420,079 | Primavera Potato Salad | Cook potatoes in large pot of boiling salted water for 10 minutes. Add green beans and carrots; cook five minutes or until potatoes are tender when pierced with fork. Drain; cool under cold running water. Whisk all ingredients from olive down in a small bowl until well-blended. When potatoes are cool enough to handle quarter large ones and half small ones. Place in large bowl along with beans carrots spinach radishes and green onions. Toss with enough vinaigrette to lightly coat. Serve at room temperature. | tiny new potatoes green beans carrot radish green onion olive oil red wine vinegar garlic clove Dijon mustard fresh thyme coarse salt pepper |
421,053 | Tomato Chilli (Chile) Jam | Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop. Add onion and stir for about 30 seconds then add all other ingredients. Bring to a boil and cook for 15-20 minutes. Keep an eye on it and stir frequently. You don't want it to burn. When the jam has thickened to your preference turn off heat and allow to cool for 10 minutes. Then zap with a stick blender to puree it slightly. You want it to stay on the chunky side. Bottle and store in the fridge. Use within two weeks. I find it improves with age. | mustard seeds onion diced tomatoes red wine vinegar fish sauce fresh ginger red chili pepper garlic cloves sugar salt pepper |
262,524 | Southwestern Sausage-Egg Casserole | Gentley beat eggs. Add milk and continue beating. Fold in salt black pepper chilis cheese and bread cubes. Add cooked sausage and mix well. Pour into 9 x 13 pan sprayed with non-stick cooking oil. Cover and refrigerate overnight. Bake at 350 degrees for 35-40 minutes. Serve with salsa. | eggs milk cheddar cheese pepper salt bulk pork sausage green chilies |
309,357 | Terrys Banana Bread | Preheat oven to 325 degrees. Grease 4 loaf pans. Combing flour baking powder baking soda and salt in a large bowl. Combine sugar oil and eggs beat until frothy. Add bananas and blend. Fold into flour mixture until well blended. Pour into prepared loaf pans and bake for 1 hour. | sugar eggs all-purpose flour baking powder baking soda salt |
449,773 | Barbecued Flank Steak | ombine all ingredients except steak. Add steak and marinate overnight. Barbecue each side of flank steak 5-7 minutes over hot coals. | soy sauce honey white vinegar garlic powder ground ginger red onion |
172,936 | Christy's BBQ Sauce | Mix all ingredients in medium saucepan over medium heat. Brush over chicken or add pulled/stripped beef or pork (I added pulled beef roast). Now you've got the filling for a great sandwich or a good dip for Cool Ranch Doritos! (or is that just me?). Servings may vary depending on how it is used (large or small sandwiches or the aforementioned chip-dip). | ketchup mustard garlic powder onion powder brown sugar Worcestershire sauce malt vinegar honey |
228,467 | Scottish Oatmeal Drop Scones | Sift the flour baking powder and salt into a mixing bowl. Add the oatmeal and sugar. Stir to combine. Set aside. Using a saucepan or the microwave gently melt the margarine and treacle together. Set aside. Whisk together the egg and milk. Combine all ingredients. Mix well. Drop tablespoons of the mixture onto a hot greased frying pan. Cook each drop scone until browned underneath and bubbling on top. Turn the scone and cook the other side. Serve hot with butter. | self-raising flour baking powder salt oatmeal soft brown sugar margarine butter treacle egg milk |
353,386 | Sos | brown ground beef and sausage drain. add velveeta cheese and mix. spoon onto bread. bake at 350 degrees for 10-15min. | Velveeta cheese ground beef |
320,292 | Torgo's Blueberry Maple Pancake Topping | ut all ingredients in a small saucepan and cook at medium-high heat 5-7 minutes stirring often. Serve. Eat. | frozen blueberries maple syrup |
267,535 | Crock Pot Persimmon Bread Pudding | Spray the interior of the crock pot with nonstick spray. Mix together bread cubes grated persimmon and place in the crock pot. Stir together sugar eggs half and half milk and cinnamon. Pour mixture over bread making sure it covers all the bread. Sprinkle the top with toasted pecans. Grate a little nutmeg over the top. Cover and cook on low for 4-5 hurs until it is puffy and set (check with knife). Serve warm with whipped cream ice cream or drizzle with heavy cream if desired.`. | fuyu persimmons sugar eggs half-and-half milk cinnamon pecans butter nutmeg vanilla ice cream heavy cream |
397,852 | Jumbo Snap Cookies | Preheat oven to 375. Mix the flour & baking powder and set aside. Cream the sugar shortening and salt. Then beat the eggs and coconut flavoring into the sugar mixture. Now add the flour mixture. Finally add the melted chips into dough. Mix well. Shape into balls with a teaspoon. Roll in powdered sugar. Place on ungreased cookie sheet. Bake at 375 for 12-14 minutes. | chocolate chips flour baking powder sugar shortening salt eggs powdered sugar |
259,752 | Eggnog Salad Mold | Drain oranges reserving juice. Add water to juice to make 1-1/4 cups. Heat until boiling and dissolve Jello. Add brandy or rum and eggnog. Chill until slightly thick. Fold in orange sections and pour into a 3-cup mold. Chill. | mandarin oranges brandy rum |
127,377 | Chicken Feta Pizza Topping | Lightly brush dough with olive oil. Layer remaining ingredients in order given. Season with fresh or dried herbs to taste. | olive oil feta cheese mozzarella cheese green bell pepper red onion Italian plum tomatoes mint oregano |
382,280 | Pizza Mushrooms | ix and bake. | button mushrooms parmesan cheese mozzarella cheese onion green pepper |
305,774 | Bratwurst-Wisconsin Style | Place Brats Butter & sliced onion in a decent size kettle. Pour in the Beer & the Water. (You can use only Beer -- just be sure the Brats are covered completely). Bring to a boil. Reduce heat & cover. Simmer for 30 minutes. Remove from heat but DO NOT remove cover until ready to grill! Get your grill ready & when it is ready drain the Brats (reserving liquid) & put on the grill & cook until golden brown. (Place them back into the warm Beer & cover to keep them warm if needed). Serve with or w/o a bun with Kraut chopped Onion &/or some Silver Springs Horseradish-style Brat mustard (NOT that bright yellow Stuff -- YUK) Be sure to have some extra ice cold brewski's to enjoy the Brats! This recipe can be adjusted either way to fit your needs! You can also broil these if the weather won't permit grilling. These go VERY good with Recipe #305705 . | butter Spanish onion beer water |
355,651 | Brine for Corning Beef | Bring first 9 ingredients listed up to the peppercorns to a boil and boil hard for 5 minutes. Leave the brine to cool. Clean a stoneware crock or plastic bucket and its lid with a solution of 1 tablespoon baking soda to 1 gallon boiling water. Rinse well and leave to drain dry. To test the saltiness of the brine put egg in shell in the cooled brine. If it doesn't float add enough salt until it does. To draw off any excess blood and to help the brine penetrate pierce the beef all over with a trussing needle or skewer and place meat in cold water for about 45 minutes. Remove the meat from water and place in crock or bucket. Pour the cooled brine over the brisket. Add garlic to the brine. Place a plate on top of the brisket to submerge. Place a lid or plastic wrap over container. Store in a refrigerator or dry place at a temperature below 60 degrees. Salting time depends on the thickness of the meat. Allow 3 to 10 days for salting time for brisket. When removing meat from brine always use clean tongs: this way the brine will stay good longer and be reused with the same kind of meat. It is possible to strain off the brine and reboil it adding a refresher of about half the above quantities. Naturally the crock or bucket will need a complete cleaning. This should be done before mold appears. | water kosher salt dark brown sugar bay leaves mustard seeds thyme peppercorns baking soda boiling water egg salt cold water beef brisket garlic cloves |
387,123 | Caramel Swirled Cheesecake | Beat cream cheese and sugar in large bowl with mixer until smooth. Gently stir in whipped topping (save 1 cup for garnishing). Add 1/4 cup of carmael or butterscotch topping to mixture and mix thoroughly. Spoon mixture evenly into crust. With a knife make 3 deep \"s\" shape channels in the cream mixture and fill each channel with carmael or butterscotch topping. With the knife draw 2 more channels in the opposite direction to swirl the filling and create a marble effect. Spread reserved whipped topping evenly on top. Decorate with caramel or butterscotch topping. Refrigerate until set about 2 hours. TIPS: Spread a thin layer of caramel or butterscotch onto the graham crust before spooning the rest of the filling on to the crust. | cream cheese granulated sugar prepared graham cracker crust |
508,734 | Slovak Egg Dumplings | Mix ingredients in a bowl. Stir until smooth. Dip spoon into boiling water. Push small amounts of dough in water. Keep dipping spoon in boiling water as spoon cools. Boil for 3 minutes. Drain in colander. Rinse with water if desired. | eggs salt water flour |
362,269 | Otoro's Ultimate Sausage Gravy | Heat a 10\" to 12\" skillet over medium high heat and add sausage. Break up sausage with a wooden spoon. Add onion after a minute or two. Once the sausage is cooked use a teaspoon to heavily dust the sausage with flour. Stir to incorporate the flour you want it to coat the sausage and soak up the grease. Once the flour has turned a very light brown (about 2-3 minutes) add the milk and bring to a boil. Turn the heat down to medium and continue to stir it should thicken up quite quickly. If the gravy seems to thick add more milk. Add the hot pepper sauce (I like Frank's) and 8-10 grinds of coarse black pepper. Stir and serve immediately. Bon Appetito. | breakfast sausage onion all-purpose flour milk fresh coarse ground black pepper |
362,937 | Spicy Carne Asada | Combine all ingredients and leave the Steak Pork or Chicken whole. (butterfly the Pork length wise). Marinate for 1-4 Hours. Grill till done! | boneless skinless chicken limes extra virgin olive oil cumin black pepper sea salt garlic clove onion |
251,774 | Flank Steak Teriyaki (Crock Pot) | Roll flank steak tie and cut into 6 individual steaks. In a shallow bowl stir together pineapple juice soy sauce ginger sherry sugar and Worcestershire sauce. Marinate steaks about 1 hour at room temperature. Dissolve bouillon cubes in boiling water; combine with rice and 1/2 cup of the soy mixture in crock pot. Top each steak with a pineapple ring then place in crock pot. Cover and cook on low for 8-10 hours or on high for 3-4 hours. | beef flank steak soy sauce ground ginger dry sherry brown sugar Worcestershire sauce chicken bouillon cubes boiling water long grain rice |
70,723 | Peanut Butter and Chocolate Pie | Make crust: Preheat oven to 425F. Combine well crumbs sugar and butter and press into a 9 inch glass pie plate. Bake for 5 minutes turn oven off and bake for a further 4 minutes. Sprinkle in chocolate chips and leave in turned-off oven 1 minute longer. Remove from oven and with a butter knife or off-set spatula spread melted chocolate chips along bottom and up sides of pastry crust. Cool. Make filling: Beat cream cheese with icing sugar until light and fluffy. Beat in milk peanut butter and vanilla. In a chilled bowl beat cream until it holds stiff peaks. Stir 1/3 of the whipped cream into the peanut butter mixture and fold in remaining cream gently but thoroughly. Turn into shell sprinkle with peanuts and chill covered for atleast 4 hours. Serve with chocolate fudge sauce for whomever wants it. | graham cracker crumbs sugar butter cream cheese icing sugar milk vanilla extract heavy cream salted peanuts |
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