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264,575 | Broccoli, Rice, and Cheese Casserole | Melt butter in a deep skillet add onion and saute till soft. To the onions add the cream of chicken soup milk and 1/2 pound of the velveeta (chunked). Fold in 3 cups of cooked rice and the broccoli. Pour into a greased 9x13 casserole dish. Slice remaining 1/4 pound velveeta and place over casserole. Bake uncovered at 350 F for 30 minutes or until cheese is melted and bubbly. | unsalted butter yellow onion milk processed cheese white rice |
391,359 | Chili With Beans and Beer (Crock Pot) | Cook ground beef in lightly greased large skillet over medium heat until browned about 8 minutes crumbling with a fork. Combine ground beef and remaining ingredients except salt and pepper in slow cooker. Cover and cok on low for 6-8 hours. Season to taste with salt and pepper. | ground beef beef broth beer diced tomatoes chili beans pinto beans garlic ground cumin chili powder dried oregano |
432,360 | Bea's Broccoli Christmas Casserole | Melt 4 tablespoons of butter in a large skillet over med high heat. Saute onion red pepper and celery until tender. About 10 minutes. Add Cheez Whiz and soup and heat until melted. Add rice and broccoli and stir to combine. Pour broccoli mixture in a shallow 3qt. casserole dish that has been sprayed with a vegetable spray. Melt remaining butter and bread crumbs. Top casserole with buttered crumbs. Bake covered in a pre heated 350 oven for 30 to 40 minutes or untill lightly browned and bubbly. | onion celery ribs butter cooked rice |
368,776 | Cranberry Pumpkin Bread (Gluten-Free) | Preheat oven to 350 degrees. Lightly grease and flour a loaf pan or a 12-cup muffin tin. Mix gluten-free flour blend baking powder baking soda xanthan gum cinnamon clove nutmeg and ginger together. Set aside. In a large bowl cream butter until white. Add brown sugar and milk and beat for another 5 minutes. Add eggs one at a time. Stir in pumpkin puree. Add dry ingredients to wet mixture. Fold in cranberries and chopped nuts if desired. Pour batter in prepared loaf pan or muffin tin. Bake in preheated over for 45 minutes to 1 hour for the loaf 15 to 18 minutes for muffins. | flour baking powder baking soda xanthan gum ground cinnamon ground cloves ground nutmeg ginger butter light brown sugar milk eggs pumpkin puree fresh cranberries pecans |
523,945 | Butternut Squash Soup | Cut squash in half lengthwise and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool scoop the flesh from the skin. While the squash is baking cook the onion and the ginger in the butter in a saucepan over moderately low heat for 5 minutes or until the onion is softened Add the broth and simmer the mixture for 10 minutes covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor in batches and puree until smooth. Add enough water to achieve the desired consistency and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of low-fat sour cream. | onion ginger unsalted butter chicken broth water sour cream |
25,530 | Mexican Chicken Soup (Caldo De Pollo) | Place the carrots stock browned garlic oregano chilies cumin and salt in a dutch oven (5-quart) and bring to a boil. Add the whole chicken breasts cover and simmer until chicken is cooked approx 15 minutes. Remove chicken to a plate to cool about 10 minutes. Remove the chillies from the soup and adjust the seasoning. Remove the skin and bones from the chicken and tear it into coarse shreds. Add zucchini and chicken to the pot simmer 5 minutes. Add cilantro and serve in about 2 minutes with wedges of lime on the side. | carrots yellow zucchini garlic cloves oregano cumin anaheim chilies chipotle chiles fresh cilantro lime wedge |
450,116 | Berry and Banana Blend | Combine milk and ice cubes in a blender cover and whip until icy smooth. Add fruit and whip again. Add yogurt vanilla extract and cinnamon then blend until combined. Serve immediately. | skim milk fresh blueberries unsweetened frozen blueberries banana sugar vanilla extract cinnamon |
157,153 | Caramelized Bananas With Frozen Yogurt and Pecans | Combine first 3 ingredients in medium skillet. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber occasionally brushing down sides of skillet with wet pastry brush and swirling skillet about 7 minutes. Remove from heat. Add banana slices and stir gently to coat with caramel. Cool 5 minutes. Divide caramelized bananas among 4 shallow bowls. Top with scoop of frozen yogurt. Sprinkle with pecans and serve immediately. | sugar water fresh lemon juice bananas pecan halves |
55,203 | Raisin Sauce for Ham | Boil raisins and water 5 minutes. Mix dry ingredients. Add to raisin mixture. Cook 15 minutes. Stir in butter and vinegar. | raisins water brown sugar cornstarch cinnamon dry mustard ground cloves salt butter vinegar |
400,426 | Redneck Casserole Lower Fat | Set your oven to 450. 2Dump your can of baked beans (we use Bush's vegetarian) into a casserole dish. (We use a medium sized glass bowlish looking -- thing). Set the dish aside. 3Cut up your hotdogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce. 4Cover the bean and dog mixture with tatertots. We usually use a couple handfuls. Use as many as you'd like. Just make sure to cover the mixture completely. 5Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown. When Redneck Casserole is all cooked up turn off the oven and sprinkle the top with cheese. 6Redneck Casserole is completely done when cheese is melted and you just can't take it anymore -- dig in! (You can mix pretty much anything with this dish. Sour cream ketchup mustard hot sauce etc.). | at free sharp cheddar cheese |
111,263 | Shamrock Surprise | Stir hot water and Jello together until Jello dissolves. Stir in ice cream until it melts and blend well. Pour into 2 quart dish or mold and chill in refrigerator 4 hours or until set. | hot water vanilla ice cream |
324,493 | Caramel Pear Butter | Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot. Peel core and cut pears 1 at a time into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut to prevent browning. Cook over medium heat until pears release enough juice for mixture to boil stirring frequently about 16 minutes. Reduce heat to medium-low; cover and simmer until pears are very tender stirring frequently about 20 minutes (mixture will splatter). Remove pot from heat. Press pear mixture through fine plate of food mill into large bowl. Return pear puree to same pot. Add 2 tablespoons lemon juice brown sugar nutmeg and 3/4 teaspoon coarse salt. Bring to boil over medium heat stirring until sugar dissolves. Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups stirring every 5 minutes to prevent scorching about 1 hour. Ladle pear butter into 8 hot clean 1/2-pint glass canning jars leaving 1/4-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool completely. Store in cool dark place up to 1 year. | fresh lemon juice bartlett pears golden brown sugar nutmeg kosher salt |
521,823 | Chicken Tikka Wings (Gluten Free) | Pat the (thawed) chicken pieces dry between paper towel. In a large bowl whisk together the yogurt and spices. Add the wings and marinade for 1 1/2 hours. Foil a large baking sheet. Bake @375F for 45 minutes baste occasionally with the extra marinade and turn to evenly brown. If desired broil for 5 minutes to crisp the skin. Time may vary depending on the size of the chicken. This is also great marinade for cubed chicken breasts then grilled on skewers. | chicken wings yogurt ginger garlic chili powder turmeric salt ground coriander ground cumin |
320,657 | Meatloaf in a Mug | In a bowl mix milk ketchup oats and soup mix. Fold beef into mixture and mix well. Put into a microwave-safe mug or custard cup coated with cooking spray. Cover and microwave on high for 3 minutes or until meat is no longer pink and a meat thermometer reads 160°. Drain meatloaf and let stand for 3 minutes. Top with ketchup if desired. | 2% low-fat milk ketchup quick-cooking oats lean ground beef ketchup |
183,135 | Chart House - Blue Cheese Dressing - Copycat | In a mixer bowl blend sour cream mustard pepper salt garlic powder and Worcestershire for 2 minutes at low speed. Add mayonnaise. Blend 1/2 minute at low speed and 2 minutes at medium speed. By hand crumble cheese into mixture. Blend at low speed no more than 4 minutes. Refrigerate 24 hours before serving. | sour cream dry mustard fresh ground black pepper salt garlic powder Worcestershire sauce mayonnaise danish blue cheese |
94,112 | Mom's Hot Fudge Sauce | Melt chocolate and butter over low heat. Remove from heat and add alternately sugar and milk. It will be lumpy they will dissolve over heat. Return to heat put on medium and bring to a simmer reduce to low heat for 10 minutes. Stirring constantly I use a whisk. The sauce should be thicker if not cook additional time you can also add more sugar but I prefer to just cook it longer. Will keep in refrigerator for a couple of weeks. Enjoy. | butter baking chocolate evaporated milk confectioners' sugar |
472,253 | Cilantro Fries | Preheat the oven to 450 degrees F. Grease a baking sheet with nonstick cooking spray. Combine the cilantro and garlic in a food processor and process until combined. Toss the potato wedges with the cilantro-garlic mixture and the olive oil coating evenly. Spread the potatoes wedges onto the prepared baking sheet and bake for 20 minutes flipping the potatoes after 10 minutes to crisp on the other side. Season the potatoes with the salt and serve. | fresh cilantro garlic cloves steak-style French fries olive oil kosher salt |
403,633 | Sarasota's Simple Eagle Brand Fudge | Fudge -- First line a 8x8\" pan with either wax paper parchment paper or foil (bottom and the sides). I happen to prefer parchment paper if possible. Microwave -- Add the Eagle Brand flavored morsels on medium heat in the microwave for 3-6 minutes (the size bowl and your microwave can affect the cooking times). Half way through I stir and then continue cooking until creamy and smooth. Flavor -- Remove from the microwave and add in the flavoring and any other additions such as nuts or dried fruits etc. Anything you want. Stir to combine. Add to your pan. At this point you can add some additional nuts or toppings it you want. Cover with plastic and cool in the refrigerator about 1 hour. Remove from the pan by just turning it over it will come right out pull off the foil parchment paper or wax paper and cut into squares. You can let it cool right on the counter but I like to chill mine before cutting it just makes it a bit easier. Favorites -- 1) Dark chocolate vanilla flavor walnuts; 2) White chocolate amaretto flavor almonds; 3) A layer of milk chocolate (1/2 recipe) vanilla flavor a layer of peanut butter fudge (1/2 recipe) with 1/2 cup strawberry preserves and peanuts; 4) Milk chocolate vanilla flavor marshmallow cream peanuts; 5) White chocolate almond flavor dried cherries; 6) Milk chocolate peppermint flavor mint chocolate cookies walnuts; 7) Butterscotch vanilla flavor pecans; 8) White chocolate mint flavor candy cane pieces; 9) Mint chocolate hazelnut flavor white morsels to swirl in hazelnuts; 10) White chocolate almond flavor PayDay candy bar crunched up; 11) White chocolate rapsberry liquor raspberry preserves walnuts; 12) Dark chocolate orange preserves amaretto flavor pecans. You get the idea. HAVE FUN! | baking chocolate sweetened condensed milk salt vanilla extract marshmallows |
89,916 | Jumbo Cookies 'n' Creme Drops | Preheat oven to 350*F. Line 2 cookie sheets with parchment paper. Melt the bittersweet chocolate in a saucepan over low heat; set aside. Whisk together the flour cocoa powder baking soda and salt; set aside. In a large bowl cream together the butter and both sugars with an electric mixer on high speed until light and fluffy 2-3 minutes. Reduce speed to low; blend in the egg egg yolk and vanilla until just combined. Blend in the melted chocolate. Blend in the flour mixture 1/4 cup at a time until just combined. Gently stir in the cookies'n' creme chunks. Drop the dough by 1/4 cupfuls 2\" apart onto the cookie sheets; bake 10-14 minutes until the cookies are just set and the edges appear dry. Don't overbake. Cool completely (or until you just can't stand it anymore!) on a wire rack. | bittersweet chocolate flour baking soda salt light brown sugar granulated sugar butter egg vanilla extract |
291,700 | Moroccan Ground Beef Kebab / Skewers | Combine the beef onion parsley cilantro & spices in a large bowl refrigerate for 1 hour. Wash your hands but don't dry them. Gently pack small amounts of the meat mixture around the skewers forming a 4-inch long sausage shape on each skewer. Grill over charcoal turning the kebab time to time so not to burn. Cook throughly. Serve with Recipe #260654 or some other dense bread. | ground beef onion garlic cloves fresh parsley fresh cilantro paprika cumin salt black pepper cayenne pepper ras el hanout spice mix Ras El Hanout - Moroccan Spice Mix |
168,681 | Low Carb Satisfy My Craving for but Not Lasagna | In a roomy skillet brown the Italian sausage and meat loaf mix meat. Add the minced garlic Italian seasoning and dried basil. Set aside. Combine the ricotta cheese pepper eggs garlic salt and pecorino romano cheese. Set aside. Place half the meat layer in the bottom of a lasagne or other casserole dish. Cover layer with 2 - 3 flour tortillas. Place half the ricotta cheese mixture on top of the tortillas. Place half the mozzarella cheese over this. Spread half the parmesan over the mozzarella. Repeat this process beginning with the remaining meat mixture tortillas ricotta mixture mozzarella and ending with parmesan. Place in a preheated 350 degree oven until brown and bubbly. | garlic dried basil whole milk ricotta cheese pepper eggs pecorino romano cheese mozzarella cheese parmesan cheese |
462,980 | Crescent Dogs | Heat oven to 375°F Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet cheese side up. Bake at 375°F for 12 to 15 minutes or until golden brown. Substitution: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls use large hot dogs and bake at 350°F for 16 to 20 minutes. Makes 8 sandwiches. Substitution: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls use large hot dogs and bake at 350°F for 16 to 20 minutes. | merican cheese |
19,212 | Charishma's Ultimate Lemony Potatoes | Peel and dice potatoes. In the meantime heat oil in a wok. Once hot add mustard seeds and cumin seeds. Allow to crackle. Add all the other ingredients. Mix well. Cover. Cook on medium heat for 10-15 minutes until slightly brown. Serve with hot puris. | potatoes salt green chilies mustard seeds cumin seed turmeric powder red chili powder |
112,664 | Celery Apple Bisque | In a large heavy pot over low heat sauté the celery shallots and apples in oil and butter until beginning to brown about 10 minutes. Add the celery seed and apple brandy deglazing the bottom of the pot with the liquid. Add the apple cider potato and vegetable stock and simmer until potato is cooked about 15 to 20 minutes. With a blender or food processor puree the soup. Using a sieve pressing through with a spatula if necessary strain the soup to remove the solids; discard solids. Season soup to taste with salt and pepper and garnish each serving with a dollop of crème fraiche or sour cream. | celery shallots apples olive oil butter celery seed apple brandy apple cider potato creme fraiche sour cream |
158,085 | New England Spiced Pumpkin Soup | Heat the butter in a large saucepan add the onion and garlic and gently fry 4 to 5 minutes or until softened. Stir in the flour nutmeg cinnamon and pumpkin; cover and cook gently for 5 to 7 minutes stirring occasionally. Pour in the chicken stock orange juice and brown sugar. Cover and bring to a boil then reduce the heat and simmer for 20 minutes until the pumpkin has softened. Meanwhile make the croutons. Heat the oil in a frying pan cut the whole wheat bread sliced into cubes and fry gently until just brown - add the sunflower seeds and fry for an additional 1 to 2 minutes; drain the croutons and sunflower seed on a papper towel. Return to soup. Pour only half of the soup mixture into a blender or food processor and process until smooth; return soup to the saucepan. Season well with salt and freshly ground black pepper if desired and heat through. Serve the soup hot garnished with a few of the croutons and sunflower seeds sprinkled over the top. Enjoy! | butter onion garlic clove all-purpose flour nutmeg ground cinnamon pumpkin brown sugar sunflower seeds |
314,747 | Citrus Orange Roughy | In a shallow bowl combine bread crumbs and salt. In another bowl combine orange juice soy sauce butter oil and lemon juice. Dip the fillets into the orange juice mixture then coat with bread crumbs. Place fish into a 13 inch x 9 inch baking dish that has been coated with non-stick coating spray. Bake uncovered at 450 degrees for 15 - 18 minutes or until fish flakes with a fork. | salt reduced sodium soy sauce butter olive oil lemon juice |
205,357 | Thai Sweet Potato and Leek Soup | Put chopped onion into a pot and stir until soft. Add the chopped red chili (with or without seed). Add 2 chopped leeks. Add chopped garlic. Fill with vegetable stock. Bring to the boil. Add the chopped sweet potatoes. Salt/pepper to taste. Simmer for 20 minutes. Take off the heat. Add coconut cream or milk. Blend until smooth. Enjoy with chunky fresh bread. | onion red chili pepper leeks sweet potatoes garlic cloves coconut milk |
526,042 | Strawberry Pie | Cut your strawberries into small or medium dices your choice. Put dices in a medium mixing bowl. Squeeze both strawberry gel into the medium bowl with the strawberries already cut. Mix bowl until all strawberries are cover with the strawberry gel. open both pie crust and pour half of the mix in 1st crust and the other half in the 2nd crust. Top both pies with cool whip and evenly spread it so that all you can see is the cool whip on top no red should be seen. Put both pies in refrigerator for a day before eating. | strawberries Cool Whip |
469,873 | Chipotle Lime Garlic Wing Sauce | Put chipotle peppers water lime juice garlic and honey in a blender. Blend until smooth. Add cilantro and mix. Wing sauce can be stored covered in the refrigerator for up to three days. (You can increase the HEAT by adding more Chipotle Peppers). | chipotle chiles in adobo water fresh lime juice fresh garlic clove honey fresh cilantro |
153,794 | Chicken Noodle Soup Casserole | Preheat oven to 450 degrees F. In small saucepan cook soup mix in water. In medium saucepan melt butter. Blend in flour and pepper. Gradually stir in hot soup and cook until thickened. Add chicken. Fold in peas and onions. Turn into a 1 1/2-quart casserole. Top with bread crumbs. Bake for 15 minutes. | boiling water margarine all-purpose flour chicken breasts carrots celery |
96,627 | Zesty Stir-fried Beef With Vegetables | Combine first 3 ingredients (soy sauce- garlic) in a large bowl. Add beef strips. Cover and marinate at least one hour at room temp or overnight in the refrigerator. Drain beef reserving marinade. Heat oil in large skillet or wok over high heat. Add beef and stir fry 2 minutes. Remove and set aside. Add vegetables and remaining ingredients to red pepper flakes (brocolli-red pepper flakes) to skillet and cook 2 minutes. Dissolve cornstarch in water. Stir marinade and cornstarch mixture into skillet. Cook for 4-6 more minutes or until vegetables are crisp-tender and sauce thickens. Return beef to skillet and cook an additional 1-2 minutes. Serve over rice or noodles. | soy sauce sherry wine garlic lean round steak broccoli florets carrot green onions ginger red pepper flakes cornstarch water |
170,283 | Healthy Cornbread | Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Add wet to dry and stir well. Bake at 375° for about 30 minutes or until golden brown. | whole wheat flour white flour cornmeal sugar baking powder salt unsweetened applesauce unsweetened applesauce low-fat soymilk water |
136,584 | Cheesy Drop Biscuits | Pre-heat oven to 450°F. In a large bowl shift together the first 5 ingredients then. Add both cheeses. In a small bowl combine buttermilk and oil. Add to dry ingredients just until moist. Drop about 1/4 cup full of batter on to a greased baking sheet. (Sprinkle with additional Parmesan cheese if desired). Bake at 450°F for about 10-12 minutes or until golden brown. Serve warm (taste best that way) Refrigerate any left-over biscuits. | all-purpose flour baking powder kosher salt baking soda garlic powder cheddar cheese parmesan cheese buttermilk parmesan cheese |
177,905 | Noodle Salad | In a large pot cook spaghetti until just tender. Drain and rinse under cold water. Transfer to a large bowl. Fold in red bell pepper cucumber carrots and onions. Mix well. In a small bowl stir together the vinegar water soy sauce and sesame oil. Pour the wet mixture over the dry noodle one. Fluff with a fork or chopsticks and serve. Enjoy! | red bell pepper cucumber carrot green onions vinegar water soy sauce |
340,229 | Three-Citrus Iced Green Tea (Art Smith) | Bring 2 quarts water to a boil in a large pot; remove from heat and add the tea bags; steep 20 minutes. Slice 1 orange 1 lemon and 1 lime into thin rounds. Squeeze and strain the juice from the remaining orange lemon and lime. Stir the citrus juices into the brewed tea. Pour the tea into a pitcher and stir in the sugar/artificial sweetener to taste until dissolved. Stir in the citrus slices; refrigerate the tea until chilled at least 2 hours. Serve tea over ice garnished with a mint sprig. | seedless oranges lemons limes Splenda granular of fresh mint |
297,905 | Cioccolato E Cocco | ix all ingredients thoroughly and pour in glass. | milk cream of coconut heavy cream Creme de Cacao |
354,015 | Cheesy Chicken Spinach Appetizer Puffs | Need Mini Cup Cake Pans). Grind chicken breast in food processor until consistency of ground meat. Defrost spinach according to directions of package and drain. Dry the spinach as much as possible with paper towels and set aside. Rough chop artichoke hearts until they are 1/8” pieces and set aside. Chop onion to a 1/4” dice and mince garlic cloves. Add 2 tablespoons oil to a sauté pan and heat over medium heat once warm add onions and sweat onions about 5 minutes than add minced garlic. Cook until tender and the onion starts to show color. Add ground chicken breasts to pan with onions and garlic and cook thoroughly. Once chicken is cooked add artichoke hearts and chopped spinach. Mix and heat through. Turn the heat down to low add the whole package of laughing cow cheese and mix everything together. Heat until the cheese is just melted. Remove from heat and allow to cool to room temperature. Once room temperature is achieved stir in the sour cream. Place in refrigerator and allow to cool completely about 15 minutes. Once chicken mixture is completely cool heat oven to 375 degrees F. Unroll crescent dough and for each serving you will need a half of a crescent triangle piece. Roll the dough with rolling pin to stretch it and than poke all over with fork to help prevent the dough from rising do the same to each half piece. Take the rolled out piece and place in cupcake pan so that the sides and bottom are covered and there is dough to fold over top to patch the pieces together. Once the whole pan is filled with the dough place about 1-2 teaspoon of the chicken mixture in each and fold over the tops making sure there are no openings. Bake in the 375 degree F oven for 14-16 minutes (depending on your oven.). They are done once golden brown on top and will just pop right out of the pan. Enjoy! | garlic cloves chicken breast frozen spinach artichoke hearts sour cream salt pepper |
484,680 | Filipino-Korean Adobo | Sprinkle Korean red chili powder on both sides of the pork. In a medium sized saucepot/saucepan put in the pork and pour in the soy sauce water vinegar gochujang kimchi juice & garlic.Cover. Do NOT mix. Cook over medium fire for about 25 to 30 minutes until the pork is cooked and the sauce is thickened. It should be simmering NOT boiling. Uncover and put in the kimchi sesame oil and tofu. Cover and cook for 5 more minutes. Serve with steamed white rice. Actual cooking video: http://www.youtube.com/watch?v=fBlNLfJi-RA. | tofu garlic cloves white vinegar soy sauce water green pepper toasted sesame seeds |
240,050 | Grandma Lil's Sour Cream Cake | Mix butter and sugar until creamy. Add eggs and mix well. Add salt baking powder baking soda vanilla and sour cream; mix well again. Add flour a little at a time; mix well. In another bowl mix cinnamon and sugar. Grease a tube pan well (a round pan with hole in the middle). Fill tube pan with layers Start with a layer of cinnamon and sugar. Then sprinkle chocolate chips and nuts over cinnamon and sugar. Then layer 1/3 of the batter over the chips and nuts. Repeat until pan is full. Bake at 350° for 45-55 minutes. Let cake cool to take out of pan. Sprinkle confectioners' sugar on top of cooled cake through a shaker. Enjoy. | butter baking powder baking soda salt cinnamon white sugar flour eggs sour cream vanilla extract chocolate chips confectioners' sugar walnuts |
182,624 | Grandma's Brown Sugar Fudge | Combine brown sugar & milk in saucepan and stir until the sugar begins to dissolve. Cook over medium-high heat until mixture reaches the “soft ball” stage (about 235 degrees). Remove from heat and add butter & vanilla. Mix until smooth & creamy. Fudge will lose its shine and feel somewhat gritty on the bottom of the pot. Pour into buttered 9 x 13 glass pan. Let partially set and cut into squares. | brown sugar evaporated milk butter vanilla |
351,854 | Jingle Bell Fudge | Combine chips and peanut butter in top of a double boiler. Place over but not boiling water until chips melt remove from water. Stir until blended add milk and stir just until blended. Spread in foil lined 8 inch square pan. Press chopped nuts into surface and chill until firm. Cut into 1 inch squares. | chunky peanut butter sweetened condensed milk walnuts |
83,152 | Root Beer Spiced Apples | Core peel and cut apples into four wedges. Cut four slices per wedge. Combine brown sugar root beer nutmeg cinnamon and ground cloves in a saucepan. Bring to a boil and stir frequently. In a separate bowl mix cornstarch with a little water to make a thin paste. When the mix in the saucepan starts boiling add cornstarch mixture and mix well. Add the apples and bring to a boil. Reduce heat and let it simmer for ten minutes stirring frequently. | granny smith apples brown sugar cinnamon cornstarch nutmeg ground cloves cold water |
137,386 | Grilled Chicken With Linguine and Pesto | Heat oil in large skillet over medium-high heat. Add garlic; cook for 1 minute. Add chicken pesto pasta and 1/4 cup nuts. Cook until mixture is heated through. Top with remaining nuts and parmesan cheese. | boneless chicken breast olive oil garlic cloves basil pesto walnuts parmesan cheese |
55,169 | Crock Pot Barbecue Chicken | Place frozen chicken breasts on bottom of slow cooker. When cooking in a slow cooker frozen chicken is best because it doesn't dry out as much. In a medium mixing bowl combine all other ingredients and pour over chicken. Cook on Low for 5 to 6 hours. Remove chicken from slow cooker and shred with fork. Add chicken back in with barbecue sauce and stir well. Serve on hamburger buns topped with mustard. | boneless skinless chicken breasts chopped tomatoes onions water chili powder salt fresh ground pepper ketchup cider vinegar Worcestershire sauce minced garlic cloves Tabasco sauce |
76,051 | Chicken Louisa (Cutlets) | Pat chicken dry and season with salt and pepper. Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides. Brown chicken on both sides in 2 batches about 3 minutes per batch. Transfer chicken to a plate and keep warm. Add shallots to skillet and cook stirring until tender about 1 minute. Add wine and deglaze by boiling over high heat scraping up brown bits until reduced by half. Stir in cream tomatoes tarragon and bouillon cube then simmer stirring until tomatoes are softened and sauce begins to thicken 3 to 4 minutes. Season with salt and pepper. Return chicken with any juices accumulated on plate to skillet and simmer until cooked through 4 to 5 minutes. | chicken cutlets olive oil unsalted butter shallot dry white wine dry vermouth heavy cream plum tomatoes fresh tarragon chicken bouillon cube |
49,550 | Fruit Punch Slush | Dissolve sugar in very hot water; add rest of juice. Blend strawberries (or bananas) in some prepared juice. Mix well. Freeze overnight. (I usually stir it occasionally as it is freezing). Remove from freezer 1/2- 1 hour before serving and mix well into a slush. | lemon juice sugar strawberries water |
265,229 | Crunchy Cucumber Pickles | Day 1. Use large even yellow cucumbers peel and remove seeds. Need 7 pounds after this is completed. Cut lengthwise strips seal 24 hours in 2 gallons of water and 2 cups pickling lime. Day 2. Rinse out of lime water then soak for 6 hours in 2 gallons water with 3 ounces alum. Then rinse and soak 6 hours in clear water. Make syrup of 2 quarts white vinegar 12 cups sugar celery seed 2 quarts water mixed spices and salt. Boil and pour over cucumbers and let stand overnight. Day 3. Cook until sticks are clear then put in jars and seal in water bath for 25 minutes. **Allow jars to set for at least 2 months for flavor to go through pickles. Refrigerate prior to serving. | cucumbers white vinegar water sugar pickling lime celery seed water salt alum water |
216,192 | Bisquick Fruit Cobbler | Preheat oven to 400 degrees F. In a large saucepan add can of undrained fruit and heat thru. Blend together cornstarch and water in a small bowl mix until blended. Add mixture to fruit and boil for 1 minute. Pour thickened fruit mixture into a 2 quart baking dish and dot with butter. Set aside. Add Bisquick milk melted butter and sugar if using into a bowl. Stir with fork until mixture is well combined. Drop by spoonfuls over fruit. Bake for approximately 20 minutes or until shortcake is golden brown. Serve hot or cold. | cornstarch cold water Bisquick milk butter margarine sugar |
299,566 | North Croatian Kohlrabi Stew (Koloraba Cuspajz) | Peel kohlrabi like you peel apples. Remove leaves (don’t throw away baby leaves you can slice them and put into stew later) and cut kohlrabi like you cut potato for French fry potato but just little bit thicker. Melt lard (or butter) in a pot add flour and sauté it 1 minute. Add water and make creamy liquid. Add sliced kohlrabi and add water to cover the vegetable. Add salt and pepper and baby leaves if you want. Cook about 30 minutes or until kohlrabi softens. At the end add sour cream stir well and serve. | kohlrabi flour salt pepper water sour cream |
362,798 | Baked Macaroni and Cheese With Bacon | Cook macaroni according to box directions and set aside. In a medium saucepan melt butter over low heat. Add flour and stir constantly until smooth. Turn heat to medium and add milk stirring constantly until thick. (About 10 minutes). Add hot sauce. Stir until mixed in evenly. Add pasta bacon and cheese. Mix until cheese melts bacon is mixed in and pasta is evenly coated. Pour macaroni and cheese into a 9x13 baking dish and top according to taste. Bake in preheated oven at 350 degrees for about 25-30 minutes. (If using parmesan cheese and breadcrumbs take it out when the top looks lightly browned. If using cheddar cheese topping take out when top becomes darkened but not burnt.). | elbow macaroni butter milk sharp cheddar cheese bacon sharp cheddar cheese |
76,302 | Creamy Spinach Pasta Sauce | Saute garlic in butter over very low heat for 2 minutes. Add wine bring to a boil add spinach and reduce heat to low. Add cream cheese and stir until melted. Add milk increase heat to medium high and stir until sauce is smooth and heated through. Remove from heat add Parmesan and stir until cheese melts. Serve over hot drained pasta. | garlic butter white wine frozen chopped spinach cream cheese evaporated milk parmesan cheese |
325,348 | Oat Scones With Orange Glaze | Preheat oven to 375º F. Line a baking sheet with parchment paper. In a large mixing bowl combine the flours oats sugars baking powder and salt. With a fork or your fingers cut the butter into the dry ingredients. Stir in raisins. Whisk together the egg milk and vanilla. Make a well in the center of the dry ingredients and add the liquid all at once to the bowl. Lightly mix with a fork only until the dough is evenly moistened; it will come together but still be a little wet. Scoop the dough by the generous tablespoon placing the scones 2 inches apart on the prepared baking sheet. Wet your fingers and smooth out the tops a bit. Let them sit for 5 minutes to allow the oats to absorb the liquid. Bake until the tops and edges are light golden brown 25 to 27 minutes. Remove the scones from the oven and cool on the pan on a rack for 15 minutes before transferring to a rack to cool completely. Glaze: Whisk together the ingredients in a small bowl until the glaze has no lumps. Brush over the tops of the cooled scones. | white whole wheat flour old fashioned oats brown sugar granulated sugar baking powder salt butter egg milk vanilla extract raisins confectioners' sugar orange zest |
530,986 | Glazed Cod Loin With Butternut Squash | To make the marinade put the honey lime juice and zest mustard pepper and rapeseed oil in a small bowl and whisk together. Put the cod fillets in a shallow dish pour over the marinade and set aside in the fridge for 15-20 minutes. Preheat the grill to medium. Transfer the cod fillets to a baking tray and put a slice of lime on each. Grill for 3-4 mins on each side until the edges are starting to char and the fish flakes easily. Serve immediately with watercress and the cooked butternut squash. | honey lime Dijon mustard ground pepper watercress |
416,228 | Best Wet Brisket Rub | Combine all ingredients thoroughly to form a thick paste. The amount of liquid ingredients can be adjusted to achieve the desired consistency. Massage the wet rub all over the brisket and placed it in a 2 gallon Ziploc bag for storage in the refrigerator overnight. | dark brown sugar paprika cayenne pepper salt garlic cloves onion powder black pepper ground cumin Worcestershire sauce Tabasco sauce |
401,854 | Cinnamon Oranges | With a sharp knife remove rind and white pith from oranges. Cut each orange into 5 or 6 slices and arrange on 4 plates. Whisk together orange juice and lemon juice sugar (or Splenda) and cinnamon. Spoon mixture over the orange slices. | navel oranges lemon juice sugar ground cinnamon |
81,870 | Coffee Jello | In a large bowl combine gelatin and cold coffee. Allow to sit 10 minutes to soften. Add hot coffee sugar and salt; stir until the sugar is completely dissolved and mixture is clear. Pour into individual serving dishes and chill till set. Serve with sweetened whipped cream. | unflavored gelatin coffee sugar salt |
264,466 | Mexican Wedding Cookies, With a Twist! | Heat oven to 400°F. Mix butter sugar & vanilla in a bowl. Work in flour salt & pecans until dough holds together. Form 1\" balls of dough around 1 cranberry each. Place on ungreased baking sheet & bake 10 to 12 minutes or until set but not brown. Cool slightly & roll balls in icing sugar. cool completely & roll in icing sugar again. | butter icing sugar vanilla flour salt pecans frozen cranberries |
232,530 | Basic Waldorf Salad | Combine the mayo lemon juice and Splenda in a medium bowl. Add the apples celery marshmallows and walnuts. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. | fat-free mayonnaise lemon juice artificial sweetener Red Delicious apples celery miniature marshmallow walnuts |
394,560 | Apple Upside-Down Pie | 1. Preheat oven to 375°. Stir together first 3 ingredients and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate allowing excess crust to hang over sides. 2. Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together fold edges under and crimp. Place pie on an aluminum foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape. 3. Bake at 375° on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly crust is golden brown and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes if necessary to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie; invert pie onto serving plate. Remove pie plate and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour). | pecans light brown sugar butter granny smith apples jonagold apples granulated sugar all-purpose flour ground cinnamon ground nutmeg |
128,201 | Port Wine Sauce | In a small pan or saucepan heat butter over medium heat and saute the onion and garlic until tender. Stir in the cream and Port and heat gently. Pour over cooked chicken. Sprinkle with finely chopped parsley if desired. | butter onion garlic cloves port wine parsley |
225,916 | Spiced Carrot Fries | Peel and cut carrots into french fry shapes. mix the rest of the ingredients in a bowl then add carrots and mix again. Place carrorts on a baking sheet. Bake in a 450 F oven for about 45 min. stirring everyonce and a while. Watch carefully to make sure they dont burn. The smaller you cut them the shorted the cook time will be. | carrot olive oil honey chili powder cumin ginger |
90,369 | Italian Stuffed Squid Hoods | Combine the breadcrumbs feta olives chilli and oregano in a bowl and season with salt and pepper. Spoon the mixture into the squid hoods and close the ends with toothpicks to secure. Lightly spray with oil. Preheat a grill pan or frypan preferably non stick and cook the squid heads for about 2 mins each side till cooked but be careful not to overcook or they will be tough. Divide the lettuce leaves among 4 serving plates. Cut the squid into thick slices and arrange on the lettuce and serve with lemon wedges and toast. | feta cheese kalamata olives fresh oregano squid olive oil flavored cooking spray romaine lettuce lemon wedge |
198,304 | Cranberry Pecan Tassies | cream butter and cream cheese.add flour gradually.mix until you have a soft dough. line miniature muffin cups with balls of dough and shape to fit tins. combine filling ingredients and spoon carefully into each tin. bake at 325* for 30-35 minutes or till filling is set. cool in pans. remove carefully from pans and cool on wire rack compeltely -- store in refrigerator in airtight containers. | cream cheese butter flour brown sugar butter vanilla fresh cranberries pecans |
273,755 | Cooking a Pre-Cooked Ham in the Crock Pot | Score surface of the ham by lightly cutting the surface in a diamond pattern or criss-cross pattern. Trim the ham if necessary to fit the crock pot. Wrap in one piece of heavy duty foil. Place the ham cut portion down in the crock pot. Cook on low for 6 to 8 hours until the internal temperature of the ham is 140°F Remove the foil and drain the juices. Brush with your favorite glaze or a pepper jelly. I like Pineapple Habenero pepper jelly. Return to crock pot and cook until the internal temperature is 150 to 160°F. | moked ham |
269,325 | Super Chili | Brown green pepper beef onion and garlic in skillet and drain. Add the rest to crock pot and simmer for 4-6 hours on low. | green bell pepper ground beef lean ground turkey yellow onion garlic clove oregano pepper ground cumin chili powder stewed tomatoes tomato sauce kidney beans |
9,884 | Lemon Tarts | ---------Forfilling-------. Beat condensed milk juice colour together. Add rind mix well. Chill till required. Beat cream till stiff add sugar mix. Put in a large star nozzled piping bag. Refrigerate till required. Wash glazed cherries drain. Chop into 4 lengthwise and keep aside. --------Forpastry----------. Cut butter into flour with a cold knife. With finger lightly mix to get a bread crumbs like mixture. Sprinkle chilled water. Use a knife or fork and form a ball of dough. Do not handle too much roll into thick round on a cold (marble or stone) surface. Grease small tart moulds cut rounds of pastry place in moulds. Press down lightly prick gently with a fork here and there. Bake blind in preheated oven at 180C degrees for 15 minutes. Remove cool and carefully take shells out of moulds. Cool completely on a wire rack. Fill each with filling pipe a swirl of cream decorate with chopped cherries. Serve cold with vanilla icecream if desired. | plain flour salted butter water lemon juice lemon rind of powdered sugar |
191,278 | Garlic Potatoes in Oven | Slice the potatos (as many as you need) as if you were making chips but you make them thicker around 5mm or 1 cm. Put the potatoes in a casserole dish then pour olive oil on them so they're all covered. Press some garlic (after your taste) add salt pepper and fresh parsley all after your taste. Let it \"marinate\" for an hour or two. Put it in the oven not too hot (about 150C) so you don't burn them. Let them in there until you find them good enough for you. If you want them crispy you will have to wait for 1 hour or more. | potatoes garlic cloves parsley salt pepper olive oil |
317,112 | Squash and Apple Soup | Combine broth squash and sweet potatoes in a large stock pot. Bring to a boil and then reduce heat and simmer 15 minutes or until tender. Meanwhile melt 2 tsp butter in a skillet. Saute apples and onion until tender. Remove from pan and set aside. Melt remaining butter and whisk in flour. Add 1 cup of broth from the pot and cook until thickened. Puree all ingredients together in blender ( you may have to do this in 2 batches). Add salt to taste. | sweet potato chicken broth granny smith apples butter flour salt |
239,228 | Crunchy Apple Salad | Place apples bananas and lemon juice in a bowl and toss. Add pineapple raisins and pecans. Toss slightly. Add mayonnaise and toss until mixed. | apple banana lemon juice pineapple tidbits raisins pecans mayonnaise |
230,374 | Great Cream Cheese and Salsa Dip. | Melt the cream cheese in a small pan slowly on top of the stove. When it's nice and creamy pour the salsa and keep on the nice low heat until nice and warm. This dip is great to keep in a warming tray/dish to keep warm. | cream cheese salsa tortilla chips |
256,201 | Spanish Rice With Beef | In a heavy 4 quart saucepan brown ground beef with the onion and garlic over medium heat. Drain only if there is a large amount of grease. Add the chopped green pepper and simmer 5 minutes. Add the adobo cumin paprika cayenne cilantro ground pepper and salt. Mix through. Add the rice and simmer stirring often; at some point you'll realize things are starting to stick that's when you add the tomato sauce and Rotel tomatoes. Allow to simmer until you become bored usually this takes me about 5 minutes. Add the chicken broth and stir the mixture well. Bring to a boil lower heat and allow to simmer uncovered for about 20 minutes for a crunchy rice or covered for a softer rice. | ground beef onion garlic cloves green pepper adobo seasoning ground cumin cayenne paprika dried cilantro fresh ground pepper salt basmati rice tomato sauce tomatoes and green chilies chicken broth |
292,380 | Bhaturas | Mix yeast and sugar and water. Sift flour semolina and salt rub in butter or ghee. Add yeast mixture to make dough knead 10 minutes until smooth and elastic. Place in oiled bowl leave to rise in a warm spot for about 1 hour. Turn out on lightly floured surface and punch down. Divide into 10 equal pieces and shape into balls. Roll out into 5 inch rounds. Fry in 1/2 inches of oil 30 seconds each side. Serve hot. | fresh yeast sugar water all-purpose flour semolina salt ghee plain yogurt |
264,082 | Pears in Red Wine | Put sugar wine water cinnamon cloves and lemon rind in a large saucepan and heat gently until the sugar dissolves. Peel the pears leaving the stalks on. Cut off the core at the base. You are only cutting a small amount (5mm) to help the pears stand upright. Add pears to the saucepan. Cover and simmer gently for 20 - 25 minutes or until the pears are soft and coloured by the wine. (You can weight the pears down by an upside down cereal bowl to help them get coloured). Remove the pears carefully from the saucepan with a slotted spoon and place standing upright in a heatproof bowl or dish (I use a plastic Tupperware dish with a lid so that it can be put in the fridge later). Increase the heat and boil the liquid in the saucepan rapidly until the liquid reduces and it thick and syrupy. This can take between 10 and 20 minutes dependent on the quantity of liquid. Take the saucepan off the heat and allow to cool slightly. (Careful the sugary liquid is very hot). Strain the liquid to remove lemon rind and cloves and pour over the pears. (I hold a sieve over the pears to do this). When the pears and the syrup are quite cold chill in the fridge for several hours or overnight. Spoon the syrup over them from time to time this helps to give them more colour. (Again I weight them down with an upside down cereal bowl). | pears sugar red wine water ground cinnamon whole cloves lemon rind |
79,793 | Mom's Calico Beans | In a large kettle fry and dice bacon; set aside. Brown ground beef and onion. Add remaining ingredients and bacon. Bake uncovered for 1-1/2 to 2 hours at 300°. Enjoy with a slice of fresh buttered bread! Note: I like mine with a little sauce so if you want it thicker drain the second can of kidney beans. You can also make this in a crockpot but personally I like it best when done in the oven. | bacon ground beef onion brown sugar ketchup vinegar prepared mustard salt lima beans kidney beans |
488,083 | Malted Hot Cocoa Mix | In a large mixing bowl combine all the ingredients until evenly mixed. Store in an airtight container. To serve: place 2 to 3 Tablespoons of the cocoa mix in a 6-ounce mug. Add boiling water. Stir to combine. Serve hot. | powdered sugar powdered milk cocoa powder cornstarch salt cinnamon cayenne |
25,296 | Butter Chicken | Cook marinated chicken on barbeque or oven. Cut into chunks once done. Melt the butter. Add in tomato sauce salt sugar white pepper parsley and whipping cream. Bring mixture to a boil stirring often. Add water according to desired thickness. Mixture should not be runny or too thick- should be thick enough to coat a spoon. Add in garlic powder chili pepper(s) and ginger powder stir. Add chicken chunks to mixture. Stir in sauted ginger and fresh cilantro. These are optional ingredients adjust use according to taste. Stir mixture until chicken is thoroughly coated. Remove from heat. Butter chicken is traditionally eaten with an Indian bread called'naan'. It can also be eaten on a bed of rice. | butter tomato sauce salt sugar white pepper dried parsley water garlic powder ginger powder red chili peppers green chili pepper ginger fresh cilantro |
167,656 | Ricotta-Chocolate Cheesecake | Set oven at 180 deg C/350 deg F. Spray a loose-bottomed cake tin with nonstick spray or grease with butter. For the crust break the biscuits into a processor or blender. (I used a cocolate biscuit called Romany Creams with a choc filling). Add the melted butter and mix until fine and nicely greasy. Scrape mixture into cake tin and pat flat with your fingers. Break the chocolate into pieces and melt -- the microwave does a good job -- just use low heat. Use a chocolate with a high cocoa butter content. Put all the ingredients for the filling in your processor in the order given or use an electric cake mixer. (I preferred the processor which is faster). I used Amarula Cream a S A product as the liqueur but use any equivalent creamed liqueur. Do use the largest size eggs called \"jumbo\" here. No need to beat first just crack and add. Process until mixture is very smooth which is so quick in a processor. With a rubber spatula scrape out the mixture on top of the biscuit crust and smooth the top. Bake for 1 hour in the preheated oven then switch off the oven open the door slightly and let cake cool to lukewarm in the oven. Then take out and cool on kitchen counter. Some cakes normally sink slightly or crack: this one has an almost level top which helps. For the topping whip the cream cheese sugar and vanilla until smooth and well mixed and spread over the top of the cake. For serving you could sift plain bitter cocoa powder over the top. Serve in thin slivers: it is rich. The servings given has taken this fact into account. If you cut it in normal slices the yield will be smaller. | butter ricotta cheese sugar vanilla salt jumbo eggs cream cheese vanilla |
34,063 | Guinness Beef Ribs | ---To Prepare The Ribs---. In a large bowl whisk together the Guinness onion 4 fluid ounces soy sauce brown sugar sesame oil and 3 tablespoons minced garlic. Place the ribs in a glass baking dish and pour the marinade over them. Cover and refrigerate overnight. ---To Prepare The Glaze---. In a medium bowl whisk together the honey 2 fluid ounces soy sauce parsley 1 tablespoon garlic and pepper. ---Fire Up The Grill---. Remove the ribs from the marinade and place them on the grill over medium coals. Grill until cooked through turning occasionally about 10-15 minutes. Brush with the glaze and cook 1 minute per side. Serve with the remaining glaze. | short rib of beef onion low sodium soy sauce brown sugar garlic honey low sodium soy sauce fresh parsley garlic ground pepper |
514,962 | Potato Gnocchi & Spicy Marinara #SP5 | Add 2 cups of mashed potatoes to a pre heated oven for 15 minutes. Remove the potatoes and press them through a ricer. Place potatoes on a large cutting board. On top of the potatoes add the eggs and flour and start to combine ingredients until you are able to form a ball. Add more flour so your hands will not stick. Cut the dough into 4 pieces and roll each of them into 1 inch logs. Cut the logs down to 1/2 inch pieces. Roll each piece on the tip of a fork to create ridges in the dough. This makes it easier for the sauce to stick to the dough. Add each piece to a medium sized sauce pan of boiling water. They will float to the top when they are done. Approximately 7 minutes. In another medium sized sauce pan pour in the marinara and let it simmer on low heat. When the potato gnocchi has floated to the top drain the excess water with a strainer and add to the marinara. Gently stir before serving. Top with grated parmesan cheese. | flour parmesan cheese |
83,084 | Spicy Black Bean Salsa | Combine ingredients. Chill several hours before serving. Serve with tortilla chips if desired. | tomatoes black beans sweet onion cilantro lime zest fresh lime juice salt black pepper |
397,783 | Fat-Free Banana Fudge Brownies | Preheat oven to 350 degrees F. Grease 13x9-inch baking pan. Mash the bananas with a potato masher until smooth with fine lumps. Combine sugars and mashed banana in a large bowl. Stir in egg whites and vanilla extract. Combine flour cake meal cocoa baking powder and salt in a medium bowl and whisk until completely incorporated. Stir slowly into sugar mixture. Spread into baking pan evenly. Bake for 20-25 minutes. When center is nearly done cooking remove and allow to cool. | bananas sugar brown sugar vanilla extract all-purpose flour baking powder kosher salt |
137,333 | Bhindi Bhaji (Fried Stuffed Okra) | In a small bowl combine the chili powder turmeric coriander and salt. With a sharp knife cut lengthwise slit in each okra pod taking care not to cut completely through. Stuff each pod with a little of the spice mixture. In a medium saucepan heat the oil over high heat. Add onions and cook stirring constantly 12 minutes or until browned. Reduce the heat to low and add the okra. Add the water if the mixture seems to dry. Cook covered 10 minutes or until the okra is tender but still retains it's color. Serve garnished with fresh coriander and lemons. | chili powder chili powder ground turmeric ground coriander salt okra onions water fresh coriander lemons |
335,425 | Bacon Cheeseburger Salad | To make croutons place bun cubes on a baking sheet. Drizzle with oil and sprinkle with garlic salt and toss to coat. Broil about four inches from the heat for 4-6 minutes or until golden brown turning once. In a skillet cook beef and onion over medium heat until meat is no longer pink and drain. Add ketchup mustard and pepper and heat through. Divide lettuce among four dinner plates. Top each with tomatoes meat mixture cheese and bacon. Garnish with croutons and pickles. | olive oil ground beef onion ketchup prepared mustard pepper lettuce chopped tomatoes process American cheese dill pickle slices |
335,852 | K-Jon's Passionate Pumpkin Crisp | Mix all ingredients together except for cake mix melted butter and topping ingredients. Pour into a 13 x 9 pan. Top with dry cake mix & drizzle melted butter over cake mix. Topping: Mix the flour brown sugar cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling and dry cake mix. Bake at 350 for 45-50 minutes. | pumpkin puree evaporated milk cream cheese sugar eggs vanilla cinnamon nutmeg butter flour brown sugar ground cinnamon salt butter pecans |
28,480 | Sluicey-dab in a Foot Tub | Shred lettuce thinly. Thinly slice cucumber and onion Chop up tomato courselyThrow together in a large bowl or foot tub. Add sour cream mayonnaise and cider vinegar until the vegetables are covered about a quarter inch--the salad should be rather thin and\"sluicey\"---soupy. Amounts are probably about 2 pints mayonnaise to one half pint vinegar and one pint sour cream. (That`s a guess) Lots of salt and pepper to taste You`ll know when it`s right. Runny Soupy and wilted. It`s better from the ice box. And even better left over on sandwiches. I Have The Cookbook! | lettuce mayonnaise sour cream cider vinegar cucumber onion tomatoes |
57,496 | Chocolate Marvel Cake - Low-Fat | To keep cake low-fat use either a Seven-Minute Frosting or a powdered sugar glaze. Preheat oven to 350 degrees. Spray the inside of two 8-inch cake pans or one 9-inch springform pan with Baker's Joy or grease and flour them. In large bowl mix all dry ingredients together and set aside. Place Lekvar (Prune Butter) in large mixing bowl; gradually add all other liquids mixing on SLOW speed. (Unless you want to wear this) Add half of dry ingredients and mix 1 minute. Add remaining dry ingredients and mix 1 minute. Pour batter into prepared pans. Bake 30-35 minutes (8-inch pans) or 40-50 minutes (9-inch springform) or until done. (Toothpick comes out clean when inserted into middle of cake.) Cool in pans. Gently run knife around edge of cake. Place flat parchment-lined pan/plate on top and invert to remove each cake layer. Frost with 7-Minute Frosting. If you want to make it very decorative melt 1-ounce unsweetened chocolate and drizzle it over the frosting letting some of it run down the sides. IMPORTANT TIP: I always wrap little insulating strips soaked in water and squeezed around the outside of each cake pan. The brand I use is MagiCake by J P Products and these work well. OMIT THIS LINE OMIT THIS LINE The purpose of these strips is to keep the cake from forming a hump in the middle of the cake layers by preventing the outside edges from cooking before the centers cook. I couldn't make flat cake layers without the MagiCake strips. | brewed coffee skim milk prune butter egg substitute vanilla extract sugar all-purpose flour baking soda baking powder salt |
470,754 | Blue Cheese Balls | In a medium bowl combine blue cheese cream cheese brandy and cayenne. Use 2 teaspoons of mixture to form small balls. Cover and refrigerate. Just before serving roll balls in parsley and spear with a pretzel stick. | blue cheese cream cheese brandy cayenne parsley |
529,801 | Sweet Corn and Black Bean Tacos | To prepare the corn salad: Use a sharp chef's knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro radishes lime/zest and juice jalapeno olive oil and sea salt. Mix well. Stir in 1/4 cup crumbled feta taste and add a little more if you'd like. Set the bowl aside to marinate while you prepare the beans. To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook stirring occasionally until the onions have softened and are turning translucent about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and 1/3 cup water. Stir cover and reduce heat to simmer. Cook for 5 minutes then remove the lid and use the back of a fork to mash up about at least half of the beans. Remove from heat season generously with salt and pepper to taste and cover until you're ready to serve. To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually flipping occasionally. Alternatively you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm. Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapenos salsa or hot sauce on the side. | corn cilantro red radishes lime olive oil sea salt feta black beans olive oil yellow onions ground cumin water salt pepper corn tortillas avocado salsa verde |
395,394 | Sweet Hot Thai Garlic Sauce | In a small heavy saucepan combine the sugar water vinegar garlic and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low. Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the garlic chili sauce. Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days. . | sugar garlic water salt white vinegar |
410,005 | Chicken Tostadas With Salsa Fresca | Heat oil in skillet. Add tortillas one at a time and fry about 1 minute per side until crisp and golden brown. Divide lettuce over the 4 fried tortillas piling it evenly on top. Arrange avocado onion and tomatoes on lettuce. Top with shredded chicken. Sprinkle with the cheese. Add dollops of sour cream sprinkle with chopped olives. Garnish with cilantro sprigs. Serve individual bowls of the salsa to spoon over the tostada as it is eaten. | corn tortillas romaine lettuce avocado green onion tomatoes chicken cheddar cheese light sour cream black olives fresh cilantro salsa |
377,038 | Shrimp With Tomatoes, Olives and Basil | Heat the oil in a large nonstick skillet set over medium-high heat. Add the shrimp in a single layer and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side or until just cooked through and no longer translucent in the center. Transfer to a plate. 2. Add the tomato wine and remaining 1/4 teaspoons salt to the skillet and cook stirring occasionally 4 minutes until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute and stir in the shrimp and basil. Remove from heat. | olive oil shrimp coarse salt tomatoes white wine kalamata olive parsley fresh basil |
169,483 | Chrisine's Apple Cake | Heat oven 200 degrees celsius (400 farenheit). butter a 9 inch springform pan. sift dry into bowl. another beat eggs and sugar until thick and beat in milk oil and flavourings. whisk dry and egg mix together. Fold in apples. Scrape battter into pan and bake 40 mins until not quite firm but fairly brown. meanshile mix topping together. remove cake and pour on topping. return to oven and bake 10 mins or until top caramalised and cake is firm when gently pressed. | flour baking powder salt eggs sugar milk canola oil milk rum vanilla essence apples egg butter brown sugar |
175,640 | Toasted Steakhouse Sandwich | Prepare the au jus dipping sauce: Melt butter in saucepan; saute onions until tender; add flour and stir; add contents of gravy mix packet then gradually whisk in water; allow to simmer while you make the sandwich. Prepare the \"secret\" sauce: Stir together alfredo sauce mayonnaise and your choice of onion salt or garlic salt; slice french bread with one horizontal slice to make a top and a bottom half; spread \"secret\" sauce evenly over both pieces of sliced bread. Place the prepared sandwich halves (open-faced) upon a baking sheet under the oven broiler for about 1 minute until the sauce is bubbly and the edges of the bread barely start to brown; remove from oven. Arrange thin sliced roast beef over both sandwich halves then sprinkle evenly with shredded cheeses; broil for another minute (still open-faced) until cheese is bubbly all over and starting to brown; remove from oven. Put sandwich halves together and return to oven to lightly toast (very very briefly only) top and bottom of sandwich; remove from oven and slice sandwich into 5 even servings; provide 1/3 cup au jus with each serving. NOTE: I usually make this sandwich using one large loaf of bakery french bread ~ You could go with smaller baguette buns if you want yours to taste AND look like the Quiznos Steakhouse Dip Sandwich. | butter onion flour water alfredo sauce mayonnaise deli roast beef swiss cheese |
395,162 | Cocoa Loco Peppermint Pleasers | * Line a tray with parchment or wax paper. Set aside. * Cut Enjoy Life Cocoa Loco Snack Bars in half lengthwise. Set aside. * To melt chocolate place chocolate chips and vegetable oil in amicrowavable container. Heat for 1 minute and stir. Heat for 30 additional seconds and stir. Continue process until chips are melted. Be careful not to overheat; chocolate may scorch. * Dip 1/2 of the Enjoy Life Cocoa Loco Snack Bar into chocolate. Gently tap dippedbar to remove excess chocolate. Dip into or sprinkle on crushed peppermint candy cane. Set cut side downon tray. Set aside to cool until firm. * Enjoy Life and the holidays with our Cocoa Loco Peppermint Pleasers! | aracter(0 |
447,924 | All - Rose Tea | Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball then you can put the ingredients directly in the water and then strain out later. Place tea ball in hot water and steep for 10 minutes. Note: If you don't have two different colors of rose petals then just use 2 parts rose petals (of a single color) and 1 part rosehips. | aracter(0 |
319,029 | Yellow Pepper and Cilantro Salsa (Large Recipe) | Drain about half of the liquid out of each can of tomatoes. Put one can of tomatoes at a time in food processor or blender blend 2-3 seconds. Pour into a big bowl. Repeat until all tomatoes are crushed. (Or just use crushed tomatoes). Process chilies jalapenos onions garlic and optional chipotle chilies in food processor until chopped. Pour into tomatoes. Process cilantro for 5 seconds. Add to mixture. Add salt oregano and cumin. Stir together. Chill and serve. | whole canned tomatoes crushed tomatoes yellow chile yellow onion garlic cloves cilantro salt oregano ground cumin chipotle chiles in adobo |
294,868 | Chicken Casserole | Cook egg noodles to al dente in boiling salted water; drain well. Preheat oven to 325°F. Mix all ingredients together in a large casserole dish reserving 1/2 cup of cheese. Sprinkle reserved cheese over the top. Bake for 30 minutes. Serve hot. | mayonnaise evaporated milk cheddar cheese celery onion mushrooms black pepper |
8,077 | Double Cheese Hamburger Casserole | Cook the noodles as directed on the package and then drain. While the noodles are cooking cook and stir the meat the onion and the celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the noodles tomato sauce salt cream cheese cottage cheese and the sour cream. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer uncovered for 5 minutes stirring frequently. Remove from the heat. Cut the tomato into thin slices and arrange on the meat mixture. Cover and let sit for about 5 minutes or until the tomato slices are warmed. TO COOK IN THE OVEN: Turn the mixture into an ungreased 1 1/2-quart casserole. Cut the tomato into thin slices and arrange on the meat mixture. Cover and bake in a 350 degree F. oven until hot about 30 minutes. Serve immediately. | lean ground beef onion celery tomato sauce salt cream cheese cottage cheese sour cream tomatoes |
334,126 | Moroccan Chickpeas With Carrot and Dates | Preheat oven to 180°C. Spread the almonds over a baking tray. Bake in oven for 4 minutes or until toasted. Transfer to a heatproof bowl. (You can also toast these in the microwave if preferred). Heat oil in a deep frypan or wok over medium heat. Add the onion garlic and carrot and cook stirring occasionally for 5 minutes or until the onion is soft. Add the cumin ginger and turmeric and stir to coat and toast the spices. Add the stock and tomatoes. Bring to the boil. Add the chickpeas and dates. Simmer until the sauce thickens to desired consistency and carrots are cooked about 10-15 minutes. Roll up the spinach leaves and slice finely and add to the tagine allowing it to wilt. Stir in the honey and lemon juice/citric acid. Season with salt and pepper as required. Divide the tagine among the serving dishes (on cous cous if desired). Sprinkle with almonds and cinnamon. Top with coriander to serve. | olive oil garlic cloves carrots ground cumin ground ginger ground turmeric diced tomatoes chickpeas pitted dates honey lemon juice coriander sprig ground cinnamon couscous |
314,146 | Old Fashioned Rhubarb Cake | Toss chopped rhubarb in some flour. Cream butter and 1 1/2 c sugar. Add egg beat well. Sift dry ingredients add alternately with milk to creamed mixture. Gently blend in rhubarb and vanilla. Pour into a 9x13 pan. Mix remaining 1/2 c sugar with cinnamon and butter until crumbly. Sprinkle over batter. Bake in a 350 degree oven for 40-45 minutes. Test for doneness. | butter margarine sugar egg flour baking soda salt buttermilk rhubarb vanilla cinnamon butter |
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