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49,112 | Carnation Famous fudge | Line an 8 inch baking pan with foil. Combine sugar evaporated milk butter and salt in a medium saucepan. Bring to a full rolling boil over medium heat stirring constantly. Boil stirring constantly for 4-5 minutes. Remove from heat. Stir in marshmallows chocolate chips nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan. Refrigerate for 2 hours or until firm. Lift from pan and remove foil. Cut into pieces. | sugar evaporated milk butter margarine salt miniature marshmallows pecans walnuts vanilla extract |
456,678 | Shirley's Baked Scallops and Shells | Boil a pot of water and cook the pasta shells as directed on the box. When done drain the pasta shells and place the shells in a mixing bowl. Preheat oven to 350 degrees. Line a baking dish with aluminum foil. Rinse the scallops and pat dry with paper towels. Place scallops in a bowl and toss with the olive oil. Remove the scallops to the lined baking dish and bake them in a 350 degree pre heated oven for about 15-20 minutes or until they are white in color. When the scallops are done add them to the pasta shells and mix together with the white clam sauce and the dill weed. Turn out into a 9x13 baking dish and sprinkle the seasoned breadcrumbs all over the top. Bake for another 15 minutes. When done you can sprinkle parmesan cheese over it if you wish. Enjoy! | small shell pasta bay scallop dill weed parmesan cheese |
269,563 | Greek Salsa | Combine first 6 ingredients in a large bowl. Set aside. In small bowl combine remaining ingredients. Pour over vegetable mixture and toss well. Cover and chill 2-24 hours. Serve with pita chips or tortilla chips. | cucumber tomatoes green onions black olives fresh parsley feta cheese olive oil dried oregano dried dill weed fresh ground black pepper |
99,122 | Potatoes With Onion Sauce and Parmesan Cheese | Preheat the oven to 350 degrees. Put the milk the cornstarch and the 2 kinds of pepper in a pan. Cook (stirring frequently) over medium heat until it starts to thicken and bubble. Add the chopped onion and set it aside. While the milk mixture is cooking peel and slice the potatoes very thinly. Spray an 8x8 pan with cooking spray. Start layering the potatoes in the pan. When you are halfway done with the potatoes add half the cheese. Then finish with the rest of the potatoes. Pour the onion sauce over the potatoes and sprinkle the rest of the cheese on top. Cover and bake for 40 minutes. Then uncover and cook for 10 minutes more or until the potatoes are tender. | skim milk cornstarch arrowroot cayenne pepper black pepper onion potatoes parmesan cheese |
477,330 | Sephardic Charoset | Arrange the fruit on a platter. Whisk the honey orange juice (or juice and wine) cayenne cardamom and ginger together. Pour over the fruit cover and refrigerate for 30 minutes. Stir in the walnuts and dates. Garnish with orange zest. Serve. Servings are estimated. | valencia oranges banana apple honey cayenne cardamom ginger walnuts dates |
43,117 | Vegetarian Baked Beans | Soak beans overnight in large bowl of cold water. Discard water in the morning and drain. Put beans in crockpot and cover with water (should be about 1/2\" above the beans.) Add remaining ingredients. (No need to saute' onion and garlic first.) Stir well. Put crockpot on high for approx. 2 hours and turn to medium heat overnight. | dry northern white beans onion garlic molasses ketchup brown sugar maple syrup dry mustard vegetarian worcestershire sauce paprika ground cloves liquid smoke water |
281,703 | Clam Chowder | Simmer potatoes onions carrots celery broth bay leaf pepper and juice of clams in Dutch oven for 2-3 hours on stovetop or in crockpot on low for 8-12 hours. Add clams and evaporated milk just before serving. Heat through. Enjoy! | potatoes onion carrots celery chicken broth bay leaf cayenne pepper clams evaporated milk |
490,654 | Steamed Green Beans in the Buff | Fill 2 quart pot (medium size) with water so it is just below metal steamer basket. Bring water to boil. Place green beans with tips trimmed off into steamer basket. Cover with lid and steam for 5 to 10 minutes. Drain water and enjoy! | green beans water |
536,023 | Butternut Squash Lasagna | Brown the meat in a large pan and drain the fat. Place the drained meat back in the skillet and add garlic and spices and simmer for 5 minutes while the flavors meld together. In a large glass baking dish layer a little spaghetti sauce. Stack your lasagna in the following order: butternut squash slices meat sauce repeat. Be sure to end with a layer of sauce. Cover the dish with foil and bake for 1 hour (1 1/2 hours if you did not soften the squash first) removing the foil for the last 15 minutes. Let the dish sit for a minimum of 20 minutes (the longer the better) because it helps the lasagna \"set up\" so you can serve it in squares without it all falling apart. Sometimes I add some goat cheese to the top when I serve. | ground beef garlic oregano salt pepper basil |
84,356 | Italian Macaroni and Cheese | In a large pot heat water and crumbled bullion cubes to a boil add macaroni cooking according to package Cut ham into small strips Place a layer of cooked pasta over bottom of a lightly greased casserole dish Sprinkle with some ham sprinkle some of the cheese in a bowl whisk together eggs half and half and salt and pepper pour mixture over macaroni top with cheeses. Bake at 350°F for about 45 minutes or until set and top is slightly browned. | water chicken bouillon cubes macaroni smoked ham eggs half-and-half salt black pepper cheese parmesan cheese |
170,808 | Kielbasa With Fennel Kraut and Peppers | Kraut:. Combine all ingredients in a Dutch oven. Bring to a simmer over medium-low heat cover and cook for 1 hour stirring a couple times. Kielbasa:. Combine water and beer in a large pot. Bring to a simmer over medium heat. Slip in sausages and cook 15 to 20 minutes. Peppers:. Heat oil in a large nonstick skillet over high heat. When oil is hot add pepper slices sprinkle generously with salt and saute until wilted and lightly colored about 8 minutes stirring often. Serve kielbasas with the kraut and peppers. | white cabbage cider vinegar water salt fennel seed water lager beer kielbasa green pepper salt |
146,488 | Green Beans With Walnut Vinaigrette | In a large saucepan bring the water to a boil over high heat. Add the beans reduce the heat to moderate cover and cook until crisp tender-about 5 minutes. Drain the bean in a colander and rinse under cold water. Drain well and place in a serving bowl. Blend the walnuts green onions parsley dill olive oil vinegar salt and pepper in a food processor or blender until smooth about 1 minute. Spoon over the beans and toss well. Refrigerate tightly covered for about 1 hour. This will keep up to 24 hours. Just before serving garnish with the radishes and parsley if desired. Serve as a side dish or a light luncheon dish with cheese and a crusty bread. Enjoy! | water green beans walnuts green onions parsley dill olive oil cider vinegar salt black pepper radish parsley |
436,019 | Autumn Chicken Stew | Heat 2 t oil in a Dutch oven over medium heat. Add chicken and cook stirring occasionally until just cooked through. Transfer to a plate. Add the remaining 3t oil to the pot. Add onions parsnips carrots rosemary salt and pepper and cook stirring often until the vegetables begin to soften 3-5 minutes. Add broth and apples; bring to a simmer and cook stirring often until the vegetables are tender 8-10 minutes. Return the chicken to the pot and stir in vinegar. | extra virgin olive oil onion parsnips carrots rosemary salt black pepper reduced-sodium chicken broth granny smith apples cider vinegar |
7,508 | Chicken Noodle Soup II | In a 5-qt casserole combine chicken 4 cups hot water celery carrots basil rosemary pepper and salt. Microwave at High 30-40 minutes or until chicken falls easily from the bone stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes or until water boils. Then Microwave at High 7-10 minutes or until noodles are tender. | chicken pieces rosemary hot water pepper celery salt carrot dried basil |
48,068 | Lesleigh's Pumpkin Pie | Preheat oven to 375. In a large bowl combine pumpkin sugars spice and salt. Add eggs and sour cream. Beat lightly with fork. Gradually stir in cream and vanilla. Pour into a pastry-lined pie plate. Bake for 50 minutes or until set. | brown sugar pumpkin sugar cinnamon pumpkin pie spice salt eggs sour cream vanilla |
153,760 | Aloo Matar (Paneer Optional) | Heat oil in pressure cooker if you have one. If not any pot/pan will do. Add onions and stir constantly until slightly brown. Add garlic and ginger to onions and stir constantly until mixture is brown. Add tomatoes and green chili to mixture and stir constantly for 3-5 minutes (if you find the mixture sticking to the pan add a few tablespoons of water). Add salt turmeric black pepper paprika red chili and garam masala stir for 30 seconds. Add potatoes and peas (and paneer if using) and stir for 2 minutes. Add cup of water and stir until water mixed in Close pressure cooker and cook for 1 whistle take off burner release pressure (or cover pot/pan and cook for 10-15 minutes (until potatoes cooked) stirring occasionally to prevent food from sticking to bottom of pot/pan). Garnish with cilantro (coriander). Serve hot with basmati rice or roti and cucumber raita. Enjoy! | potatoes peas paneer cheese onions fresh ginger garlic cloves green chili pepper tomatoes salt turmeric powder ground black pepper paprika red chili powder garam masala water cilantro |
114,017 | All Meat Barbecue Sauce | Mix all ingredients in a saucepan. Simmer for 30 minutes. Cool and then refrigerate. Pour into desired containers. | ketchup tomato sauce dark brown sugar Worcestershire sauce liquid smoke lemon juice |
412,524 | Tri-Colour Sweet Pepper Soup | NOTE: Directions are for the original Sweet Pepper Soup. Sometimes however I like to \"mix things up\". For my second version I reduce the chicken broth to 4 cups add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes) 1-2 teaspoons of Dijon Mustard and 1 cup of sour cream. It is a thicker heartier soup that is equally enjoyable just different. Melt one tablespoon of the butter over medium heat in a large Dutch Oven. Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary add additional tablespoon of butter so the onions do not burn. Add the three different coloured peppers stirring well to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes stir the peppers and onions and \"taste test\" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture. Add the six cups of chicken broth and the teaspoon of paprika and stir well until combined. ( if using the can of diced tomatoes use FOUR cups of chicken broth and the can of diced tomatoes). Bring the soup to a boil reduce down to a simmer and cover. Every 5 minutes gently stir the soup. Simmer for 30 minutes. If you choose to make this a richer soup use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard stir well until heated. DO NOT BOIL! Serve immediately. | unsalted butter Spanish onion green peppers paprika |
96,893 | Vegetarian Rice Noodles With Seasonal Vegetables | Cook the noodles in boiling water until al dente (cooked but firm to bite). Drain well in a colander. Rinse immediately under cold running water. Drain again. Spread on a large plate and set aside. If your not using them immediately add a little oil mix well and set aside. This is to prevent the noodles from sticking to each other. Now heat oil in a wok or skillet. Once hot add basil leaves and stir-fry for a few seconds. Remove with a slotted spoon. Drain on a paper towel. Set aside. Add garlic and stir-fry over medium flame for a few seconds. Add the remaining vegetables. Stir-fry until cooked but crunchy (takes about 2 minutes). Add the noodles paprika soy sauce sugar and lime juice. Stir-fry till the noodles are thoroughly mixed with all ingredients and heated through. Transfer to a serving dish. Garnish with fried basil leaves corriander leaves peanuts and lime wedges. Serve immediately. Enjoy. Dont eat too much! Always remember the GOLDEN RULE: Eat a little less to eat a little more! | Thai basil garlic bean sprouts red onion carrot shiitake mushrooms red chilies spring onion paprika sugar soy sauce lime juice peanuts limes lemon coriander leaves |
268,569 | Pine Nut and Leek Stuffing | Preheat oven to 400ºF. Place bread cubes on a baking sheet and toast 5 to 7 minutes or until barely golden. Melt butter in a large skillet. Add leeks and celery and cook over medium heat for 3 minutes or until softened. Add pine nuts and cook a few minutes more. Transfer to a large bowl and add bread cubes herbs salt pepper and chicken broth. Toss well and adjust seasoning. Reduce oven to 325ºF. Transfer stuffing to baking dish and bake 20 minutes until heated through and lightly browned on top. | leeks celery butter pine nuts rubbed sage dried thyme salt fresh ground pepper chicken broth |
221,045 | Chunky Chocolate Almond Blondies | PREHEAT oven to 350 degrees F. Grease 13 x 9 inch baking pan. COMBINE flour baking soda and salt in a small bowl. Beat brown sugar butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat until light and fluffy. Gradually stir in flour mixture. Stir in 1 cup Chunks and 1/2 cup Almonds. Spread into prepared pan. Sprinkle with remaining chunks and almonds. BAKE for 30-35 minutes or until golden brown and edges start pulling away from sides of pan. COOL completely in pan or wire rack. Cut into bars. Serve and enjoy. | all-purpose flour baking soda salt light brown sugar butter vanilla extract eggs |
317,434 | Italian Meatloaf | Mix all ingredients together except for the tomato sauce. Press into a loaf pan and place on a baking sheet to catch any spillage. Bake at 350°F for 45 minutes. Take out of the oven and tilt in the sink to drain excess fat drippings. Pout the tomato sauce over the top of the loaf. Bake for an additional 20-30 minutes. | ground beef ground pork eggs tomato paste salt pepper tomato sauce |
326,415 | Ham, Egg and Cheese Bake | Preheat the oven to 350°. Grease a 2-quart baking dish. Layer the bread ham 2 cups cheese and 2 tablespoons chives in the dish. In a medium bowl whisk together the eggs milk 1/4 teaspoon salt and 1/2 teaspoon pepper. Pour into the dish and top with the tomato slices in an even layer. Bake the eggs until nearly set about 30 minutes. Sprinkle the remaining 1/2 cup cheese and 1 tablespoon chives on top and bake until golden. | deli ham monterey jack cheese fresh chives eggs milk salt pepper plum tomatoes |
412,956 | Open Faced Cheesy Egg Salad Sandwiches | Peel and chop your eggs into a bowl and add cheese through celery. Mix well. Refrigerate until dinner or go right along. Heat skillet to med/low heat. Spread sourdough slices with butter and toast on both sides. Remove to a baking sheet. Raise oven rack to top and set oven to broil. Top each slice of bread with egg salad and broil with oven door open 1-3 minutes or until cheese is melted (watch closely so bread doesn't burn). You could also use english muffin halves as the original recipe called for but personally I think the sourdough adds a little something extra! | eggs cheddar cheese green onion mayonnaise prepared mustard soy sauce salt pepper celery butter |
89,314 | Carole's Coleslaw | Mix vinegar with other ingredients in cup. and pour over solids. | cabbage onion green pepper vinegar sugar celery seed pepper dry mustard salt |
288,337 | Kitchen Sink Cookies | Preheat oven to 375°F Line cookie sheets with parchment paper. Set aside. In large bowl whisk flour salt baking powder baking soda and salt. Set aside. With an electric mixer beat butter sugar corn syrup vanilla extract until light and fluffy. Beat eggs one at a time until incorporated. Gradually add flour mixture into butter mixture and mix only until combined. With rubber spatula fold chocolate chunks raisins pecans and oats. Drop 2 inch balls spaced 2 inches apart onto prepared sheets. Flatten dough slightly. Bake 12-16 minutes or until lightly browned. Cool 5 minutes on sheets and transfer to wore racks to cool off completely. | flour salt baking powder baking soda butter light brown sugar light corn syrup vanilla extract eggs raisins pecans rolled oats |
7,811 | Marinade for Steak | Place all ingredients in glass screw-top jar; shake vigorously. Arrange meat in shallow glass dish; pierce with a fork. Pour marinade over meat; turn to coat. Cover and refrigerate several hours or overnight turning meat occasionally. Remove meat from marinade; pat dry. Remove any pieces of spices or herbs that may stick to meat. This recipe is a steak marinade but the ingredients can be adapted for other meats using the same techniques. | olive oil white wine lemon juice soy sauce garlic pepper sugar Worcestershire sauce |
356,615 | Parsley Chicken and Vegetables | Preheat oven to 425 degrees F. Using a sharp knife make a cut at the bend between the thigh and drumstick of each piece of chicken. This will aid in cooking faster. Season the chicken with salt and pepper. Grease a heatproof baking dish with 1 tablespoon butter. Arrange chicken quarters in dish and dot the chicken with 2 tablespoons of butter. Place in preheated oven and bake about 35 to 40 minutes basting occasionally. Meanwhile combine the bread crumbs shallots garlic and parsley. During the last 10 minutes of baking remove the chicken baste liberally and sprinkle with bread crumb mixture and return to oven. Cut the potato and the turnip each into 8 pieces set aside. In a saucepan add the carrots and green beans. Cover with water and salt to taste. Bring to a boil then reduce to simmer 8 minutes. Add turnip potato and onions and cook about 3 minutes. Drain well. Heat 1 tablespoon butter in a skillet. Add vegetables salt and pepper to taste and cook 5 minutes. Stir and shake the pan so the veggies cook evenly. Serve the chicken with the vegetables over top or serve vegetables on the side. | butter shallots garlic fresh parsley turnip potato green beans |
321,508 | Cantaloupe Smoothie | Pour ice into blender and crush. Add cantaloupe melon yogurt 1/4c egg substitute and frappe on high until it reaches your desired consistency. Add sweetener to taste if needed. | cantaloupe egg substitute Splenda granular sugar |
268,494 | Quick Southern-Style Green Beans | Place green beans in a small saucepan. Add country ham or bacon. Warm over low heat about 15 minutes. (The beans will be warm before then but the extra time allows them to absorb the flavor of the ham.). | green beans French style green beans country ham bacon |
375,765 | Cream Cheese Bacon Wrapped Jalapenos | Peel Shrimp. Mix in large plastic baggie olive oil dry seasoning and shrimp. Set aside. Cut stems off jalapenos slice in half and discard the insides. Fill the inside of each jalapeno with cream cheese. Top each with shrimp. Wrap a slice of bacon around each and secure with a toothpick. Put it on the grill for about 10 minutes or until bacon and shrimp are done. | jumbo shrimp cream cheese olive oil bacon |
456,730 | Ossobuco Al Forno - Baked Veal Shanks | Preheat oven to 375°F. Season shanks with salt and pepper; dust with flour. In a large skillet heat olive oil and butter; brown the shanks. Remove to a large baking dish. Adjust carrots beside the meat (optional). To the skillet add the tomatoes broth wine lemon juice basil cinnamon and garlic powder. Stir together scraping up any browned bits on the bottom of the pan. Pour over shanks. Cover the veal shank with aluminum foil and. bake at 375°F for 1 1/2 hour or until tender and brown. Note: I tried this recipe out. It was really delicious. We got this meat without bones; and this for the same price! | flour olive oil butter margarine chopped tomato chicken broth wine fresh lemon juice fresh basil leaves fresh rosemary cinnamon garlic powder carrots |
340,688 | Shrimp Fusilli With Sweet-Pea Pesto | Cook pasta according to package directions; drain. Return pasta to pan to keep warm. Heat oil over medium-high heat in a 12-inch skillet. Sprinkle shrimp with 1/4 teaspoon salt and pepper. Add shrimp to hot oil. Cook and stir for 3-4 minutes or until shrimp are opaque. Remove shrimp from skillet; keep warm. Pesto: Add peas broth and garlic to skillet and bring to a boil. Reduce heat and simmer uncovered for 3 minutes. Remove from heat. In a food processor or blender add pea mixture mint butter and remaining salt. Cover and process/blend until smooth. Add vinegar; pulse to combine. Pour pesto over pasta and toss gently to combine. Top with shrimp. Serve immediately. | olive oil large shrimp salt ground black pepper frozen baby peas chicken broth garlic fresh mint leaves butter white wine vinegar |
263,129 | Tomato Conserve | Combine the tomatoes sugar oranges cinnamon and cloves in a heavy-bottom pot and bring to a simmer. Cook for 25 minutes and strain the tomatoes reserving the juices. Return the juices to the pan and simmer 10-15 more minutes to reduce and concentrate their flavor. Combine the tomatoes and the juices and allow to cool to room temperature. | tomatoes sugar orange cinnamon stick cloves |
100,137 | Garlic and Bacon Boneless Chicken | Preheat oven to 400 degrees. First cook bacon in a skillet until crispy. Crumble bacon and set it to the side. Drain skillet but do not rinse. Add 1 tablespoons olive oil and 1 tablespoons butter in skillet. Add onions garlic pepper and bacon. Cook on medium heat until onions are soft. Remove from pan with the drippings and put them to the side. Add 1 tablespoons olive oil and 1 tablespoons butter to skillet brown chicken breasts on both sides for about 1 1/2 minutes apiece. Put chicken in ungreased pan. Coat the tops of chicken lightly with the bread crumbs. Next spoon garlic onion and bacon mixture over each piece of chicken. Sprinkle with shredded cheese. Bake for 25 minutes uncovered for medium sized breasts. Let stand 3 minutes and serve. | boneless chicken breasts onions bacon garlic coarse black pepper olive oil butter margarine cheddar cheese |
258,525 | Applesauce Cake | Sift together flour cinnamon ground cloves baking soda and salt; set aside. Blend sugar shortening and egg. Add flour mixture and applesauce and beat well. Fold in raisins that have been plumped drained and dusted with flour; add nuts and cherries. Pour into a well-greased/floured tube or bundt pan. Bake at 350 degrees for 1 hour and 15 minutes or until test for doneness is completed. | sugar shortening egg flour applesauce raisins maraschino cherries cinnamon ground cloves baking soda salt |
503,603 | Lemony Greek Meatballs | Finely chop the onion. Mince the garlic. Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray. Heat oil in a small skillet to medium-high. Saute onion and garlic for about 3 minutes or until onion is translucent. In a large bowl blend egg and milk. Add breadcrumbs 2T parsley and oregano and mix well. Add half of the sauteed onion mixture the lamb and the beef to the bowl; season with salt and pepper and mix well. Form the mixture into 1 1/2 inch meatballs and put them on the prepared pan. Spray the tops of the meatballs with vegetable oil spray. Bake meatballs at 450 degrees for 12-15 minutes. While meatballs are baking add the wine to the skillet with the remaining onion mixture and bring to a boil. Cook until liquid is reduced by half. Add lemon juice and remaining 2T parsley and cook an additional 2 minutes. Season with salt and pepper. Place the cooked meatballs in a shallow bowl and pour the wine mixture over them. Toss gently to coat well. Serve immediately. | olive oil red onion garlic cloves egg milk fresh parsley fresh oregano ground lamb ground beef dry red wine lemon juice |
524,453 | Italian Chili #Ragu | Chop vegetables. Saute veggies until onions are transparent. Add seasoning and stir. Brown italian sausage and ground beef. Combine meat and veggies in large stock pot. Add tomato sauce and chicken broth. Add tomatoes. Simmer for 1 1/2 hours. Add pasta. Cook until aldente. Immediately before serving stir in arugula until it wilts. Ladle up and enjoy! | onions green pepper garlic clove Italian sausage ground beef chili powder chicken broth white beans black beans crushed tomatoes salt black pepper arugula bow tie pasta |
538,139 | Basketball Peanut Butter Cups | Unwrap the peanut butter cups from their packages (leaving the paper liners on) and place on a baking sheet or large platter. Melt the candy melts in short bursts in the microwave stirring after each until fully melted through. Top each butter cup with a teaspoon or two of the melted candy melts and then spread out into an even layer. Allow to set for 5 minutes. Melt the semi-sweet chocolate chips and transfer to a piping bag or plastic food storage bag with the end snipped off. Pipe out the lines of a basketball on top of each. | aracter(0 |
353,571 | Real Homemade Nacho Cheese Sauce | Melt the butter in a heavy bottom sauce pan. Stir in the corn starch. Add the milk. (regular milk will work also). Add cream cheese stir until it's melted and smooth. Add the cheddar and stir until it is well melted. Add the Monterey Jack and stir again. Stir in hot sauce and paprika. Enjoy over tortilla chips or veggies. | butter cornstarch evaporated milk cream cheese sharp cheddar cheese monterey jack cheese paprika |
77,234 | Parmesan Dijon Wings | In a large frying pan melt butter over moderate heat and stir in mustard garlic lemon juice salt pepper and oregano. Add wings and fry in 2 batches until nicely browned on all sides approximately 15-20 minutes. Reduce heat and sprinkle with breadcrumbs and Parmesan. Toss well to coat and serve. | chicken wings butter Dijon mustard garlic clove fresh lemon juice salt pepper oregano parmesan cheese |
428,276 | Murghi Korma (Chicken in Saffron-Almond Sauce) | In a shallow bowl or resealable container combine the warm cream and saffron. Set aside. Meanwhile pat the chicken dry and cut it crosswise into 1-inch-thick strips. Add the chicken to the saffron cream along with the cilantro salt and cayenne pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours. Meanwhile in a blender puree the almonds water and garam masala until fairly smooth. Set aside. In a large skillet over medium-high heat heat the ghee or oil. Add the ginger and garlic and stir-fry until golden 2 to 3 minutes. Add the chicken mixture reduce the heat to medium and cook uncovered stirring occasionally for 12 to 15 minutes. The chicken should be almost but not quite cooked through. Add the almond mixture return to a simmer and cook covered stirring occasionally for 8 to 10 minutes until the chicken is cooked through. Serve immediately. | heavy cream saffron thread chicken breasts fresh cilantro salt ground cayenne pepper water garam masala ghee fresh ginger garlic cloves |
18,549 | Beef & Broccoli | SLICE beef into very thin strips. In skillet over medium-high heat heat oil. Add beef and stir-fry until browned and juices evaporate. ADD soup soy sauce vinegar garlic powder and pepper to taste. Heat to a boil. Reduce heat to medium. Add broccoli and cook until tender-crisp stirring occasionally. Serve over rice. | boneless beef sirloin top round steak soy sauce rice broccoli florets |
307,827 | Daffy Avocado Gelato | Make the custard. Mix 1 3/4 cups milk with 1/2 cup sugar and lemon juice. Bring to a boil over medium heat. In a separate bowl mix the remaining 1/4 cup milk with the cornstarch stirring very well to blend completely. Stir cornstarch mixture into milk returning to a boil while stirring constantly. Boil one minute. Remove from heat and place into a metal bowl to chill. Place metal bowl into a larger bowl filled with ice to speed up the cooling process. Be sure to stir the custard while it is cooling to prevent lumps. Peel seed and puree avocados with the crushed vitamin C and remaining 1/4 cup sugar. When well blended gently stir in the custard and mix well. Place in freezer compartment of an ice cream maker. Follow your manufacturer's instructions for freezing. Once frozen place in an airtight container and harden for at least one hour before serving. | milk sugar lemon juice cornstarch avocados |
415,818 | Turkey Stuffing | In large frying pan melt butter over medium heat. Fry onions and celery together with the dried herbs salt and pepper stirring often until vegetables are tender about 10-15 minutes. Transfer mixture to large bowl. Add the bread cubes and mix well. Stuff the turkey. | butter onions celery dried sage salt dried savory pepper marjoram dried thyme |
159,463 | Apple, Ham, and Cheddar on Sourdough | Butter one side of each slice of bread. Place 4 slices on your working surface with the butter side down. Place a slice of ham on each bread slice (fold it to fit if necessary). Top with 4-5 apple slices per sandwich followed by cheese. Place the remaining 4 bread slices on top with buttered side up (can press sandwich down to compress the ingredients slightly). Heat a large nonstick skillet over med-high heat; heat skillet for about 2 minutes. Put the sandwiches in the skillet (do this in batches if needed) cover and cook for 2 minutes or until the undersides are golden brown and the cheese has begun to melt. Uncover and turn the sandwiches with a spatula pressing firmly to flatten them slightly. Cook 1 minute or until the underside is golden brown. Turn the sandwich again press with spatula and cook for 30 seconds or until the cheese has completely melted. Serve immediately. | butter ham green apple medium cheddar sharp cheddar cheese |
460,683 | Zucchini "spaghetti" | Heat a large skillet or roasting pan over medium heat. Add the olive oil and heat until the oil shimmers. Add the garlic and cook until light golden about 5 minutes. Add the zucchini and cook for a few minutes without turning. Add salt and cook another 3 to 4 minutes stirring occasionally until barely tender. A mandolin is great for this. | olive oil garlic cloves zucchini salt |
40,659 | Chicken Piccata | Coat chicken with flour. In a large skillet heat butter and garlic. Add chicken and cook until lightly browned and tender. Add wine lemon juice and boullion cube in water. Heat to boiling 3-5 minutes until sauce is slightly thickened. Stir in capers and parsley. | boneless skinless chicken breast flour butter garlic white wine lemon juice parsley capers water chicken bouillon cube |
391,477 | Penne With Sun-Dried Tomatoes and Goat Cheese | Heat 2 TBsp of the oil from the sun-dried tomatoes in a heavy large skillet over med heat. Add onion and saute till tender approx 3 minutes. Stir in garlic and saute 1 minute. Add tomato paste and cook 2 mins stirring constantly. Then add wine and sun-dried tomatoes and simmer until liquid reduces by half approx 2 minutes. Meanwhile bring a large pot of salted water to a boil. Add pasta and cook al dente. Drain pasta and reserve 1/2 cup of pasta water. Add drained pasta to tomato mixture and toss to coat add some reserved pasta water to moisten. Season pasta to taste with salt-n-pep. Sprinkle with Goat cheese and shredded parm. Bon Appetite! | sun-dried tomatoes packed in oil onion garlic cloves tomato paste dry white wine penne fresh basil leaves |
154,331 | Layered Strawberry Jell-O Salad | In a bowl dissolve strawberry gelatin in boiling water. Stir in cold water. Pour into a 13x9 glass dish and chill until set. Meanwhile place unflavored gelatin and cold water in a small bowl; let stand until softened. In a saucepan over medium heat heat cream (do not boil). Add softened gelatin and stir until gelatin is dissolved. Cool to room temperature. In a mixing bowl beat cream cheese sugar and vanilla until smooth. Gradually add the unflavored gelatin mixture mix well. Carefully pour over the congealed bottom layer. Refrigerate until set about 1 hour. For top layer dissolve strawberry gelatin in boiling water; stir in cold water. Cool to room temperature. Stir in strawberries and carefully spoon over middle layer. Refrigerate overnight. | strawberry Jell-O gelatin dessert boiling water cold water unflavored gelatin cold water half-and-half cream cheese sugar vanilla strawberry Jell-O gelatin dessert boiling water cold water strawberries |
441,176 | Harvest Chicken Chili | Heat up the oil and add chicken cubed to start cooking. Add veggies except tomatoes and beans. Add Seasonings. Simmer until slightly soft. Add tomatoes. Simmer until slightly broken down. Add beans and simmer for about an hour. Adjust seasonings if needed. | olive oil celery green peppers zucchini onions carrots mild chili powder boneless skinless chicken breasts diced tomatoes kosher salt garlic powder black pepper |
292,830 | Cheese and Tomato Quesadillas | Divide first three ingredients evenly among tortillas arranging just off center of each. Top each evenly with cheese. Coat a medium sized nonstick skillet with vegetable cooking spray and place over medium heat until hot. Place one tortilla in skillet. Cooke 1 minute or until bottom of tortilla is golden. Fold tortilla in half. Cook 30 seconds or until cheese melts. Repeat for all quesadillas. Cut each quesadilla into 4 wedges. Top wedges with salsa. | tomatoes green onion fat free tortillas reduced-fat cheddar cheese |
295,163 | Bruschetta-Topped Grilled Flank Steak | Prepare grill for direct-heat cooking. In bowl combine 1/4 cup pesto 1/4 t. salt and 1/4 t. pepper. Stir in next 5 ingredients; reserve. Combine oregano with remaining pesto salt and pepper. Rub over both sides of steaks. Grill turning once 5 minutes per side for medium-rare. Let stand 10 minute before slicing. Transfer steak to serving platter. Top with half of tomato mixture. Serve with remaining tomato mixture. | sun-dried tomato pesto salt cracked pepper tomatoes fresh parsley capers lemon juice dried oregano |
401,030 | Raspberry Cream Pie | In a bowl combine the graham cracker crumbs sugar and margarine. Press onto the bottom and up the sides of an ungreased 9-inch pie plate. Bake at 375 for 8-10 minutes or until set. Cool on a wire rack. In a bowl dissolve gelatin in boiling water. Cool to room temperature. In a mixing bowl combine the cream cheese and vanilla until well blended. Gradually beat gelatin mixture into cream cheese mixture. Fold in whipped topping. Transfer to crust. Top with raspberries. Refrigerate for at least 2 hours. | graham crackers chocolate graham crackers sugar margarine sugar-free raspberry gelatin boiling water reduced-fat cream cheese vanilla extract fresh raspberries blackberries |
410,876 | Fried Rice | Wash and finely chop the green onion. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot add the eggs. Cook stirring until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot add the chicken. Cook stirring until it is cooked throughly but not too dry. Remove the chicken and clean out the pan. Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce as desired. When the rice is heated through add the scrambled egg and chicken back into the pan. Mix thoroughly. Stir in the green onion. Serve hot. | green onion eggs salt pepper rice chicken breast soy sauce |
270,228 | Brine for Turkey or Chicken | Mix ingredients and bring to a boil. Allow brine to cool to 40 degrees. Place bird in brine. Make sure turkey/chicken is fully submerged. You may need to put a weight (rock etc) inside a ziplock bag and place inside turkey/chicken to keep the bird submerged. Brine the turkey/chicken for 10 hours. Keep brine below 40 degrees. Rinse turkey/chicken very well. Submerge bird in fresh water for an hour. Rinse bird very well. Dry the bird very well. You are now ready to roast smoke smofry or fry your turkey/chicken. | water kosher salt molasses real maple syrup bay leaves ground cloves |
113,342 | Beef Goulash - Low Sodium | Cook macaroni according to package directions omitting salt. Drain and set aside. Brown ground beef with mushrooms onion peppers and garlic. Pour off fat. Add remaining ingredients. Simmer gently for 15 minutes. Add cooked macaroni. Simmer for 10 minutes. Serve. | pasta lean ground beef fresh mushrooms sweet onion garlic no-salt-added tomato sauce no-salt-added ketchup sugar Splenda sugar substitute ground black pepper white pepper oregano basil sweet peppers |
214,529 | Thyme-Roasted Potato W/ Balsamic Vinegar | Preheat oven to 400°F Place potatoes in large bowl. Generously coat potatoes with olive oil. Sprinkle with 3 tablespoons thyme and garlic salt. Toss to coat. Coat large rimmed baking sheet with olive oil. Arrange potatoes cut side down on sheet. Roast potatoes until tender and golden brown turning every 15 minutes and roasting about 45 minutes total. Meanwhile stir vinegar and sugar in heavy small saucepan over high heat until sugar dissolves. Boil until liquid is reduced to 2/3 cup about 10 minutes. Mix in remaining 1 tablespoon thyme. Transfer potatoes to plates. Drizzle some balsamic syrup over potatoes. | small red potatoes olive oil fresh thyme sugar |
523,780 | Brown Butter Pecan Pie | Make the crust: Melt the butter in heavy small saucepan over medium heat. Continue to cook stirring occasionally until butter turns golden brown (nut colored) about 4 minutes (do not burn.) Pour the butter into a small bowl and freeze until firm about 15 minutes. Butter a 9-inch (not deep dish) pie pan lightly with butter. Combine the flour sugar and salt in the bowl of the food processor. Cut the frozen butter into quarters and add it to the flour mixture; process until mixture resembles moist sand. Add the water and process just until moist clump form. Using fingertips press the dough evenly onto bottom and up sides of prepared pan. Crimp the edges decoratively if desired. Make the Filling: Melt Butter in heavy small saucepan over medium heat. Continue to cook stirring occasionally until butter turns golden brown (nut colored) about 4 minutes (do not burn.) Remove from heat and let stand until cooled but not set about 10 minutes. Position the rack in the bottom third of the oven and preheat to 375°F . Whisk the eggs brown sugar and salt until well blended in a medium bowl. Stir in both syrups cream and browned butter. Mix in the pecans. Pour the mixture into an unbaked piecrust. Bake until the crust is golden brown and the filling is set about 35 minutes. Cool completely. (Pie can be made 1 day ahead. Cover loosely and store at cool room temperature.). | unbleached all-purpose flour golden brown sugar salt water eggs golden brown sugar salt pure maple syrup corn syrup |
469,082 | Greatgrandmother's Salad Dressing | In a blender mix all dry ingredients. Mix in onion juice. With blender on low speed add oil and vinegar. Alternate between the two ingredients and add small amounts at a time. Add maple syrup. | sugar salt dry mustard paprika vinegar maple syrup |
263,629 | Caribbean Chicken Fingers | Mix brown sugar seasoned salt onion cinnamon and red pepper in shallow dish. Coat chicken strips with spice mixture and place on greased baking pan. Broil 5 minutes per side or until chicken is cooked through. | light brown sugar seasoning salt onion cinnamon skinless chicken breast half |
52,304 | Linda's Red and Green Cabbage Salad | Combine all dressing ingredients except mayonnaise in a small pan. Cook over medium heat just until sugar is dissolved stirring frequently so it doesn't stick. In a lg. bowl combine all salad ingredients and mix well. Add dressing and mix well. Let cool. Add mayonnaise and mix well. Refrigerate at least 2 hours. Stir about every 1/2 hours so flavors meld. | red cabbage green cabbage carrot red bell pepper green bell pepper green onion sugar salt dry mustard mustard seeds cider vinegar mayonnaise |
265,445 | Oriental Hamburgers for 2 | Shape ground beef into 2 patties; sprinkle with salt and pepper. Broil about 4 inches from heat for 10 minutes turning once. Meanwhile drain pineapple reserving 2 tablespoons syrup. Combine brown sugar and cornstarch in small saucepan; blend in pineapple syrup wine vinegar soy sauce and Worcestershire sauce. Cook and stir till mixture comes to boiling. Add 2 pineapple slices; top each with green pepper ring. Cover and heat through. Place broiled beef patties on buns; top with pineapple and green pepper. Spoon a little sauce over. Trim plate with remaining pineapple slices. | ground beef pineapple slices brown sugar cornstarch red wine vinegar soy sauce Worcestershire sauce |
42,663 | Caldo Verde | Peel potatoes and slice thinly about 1/8\" thick. Heat oil in a large stockpot over medium-high heat. Then add potatoes and brown. This will give the soup a deep color and rich potato taste. Add onions and red pepper flakes and cook until onions turn soft. Stir in garlic then add broth and bring to boil. Reduce heat and simmer 10<U+0096>15 minutes until potatoes are done. Meanwhile peel casing from pepperoni. Slice pepperoni into 1/4\"-thick pieces. Heat skillet over medium heat and add slices. Render and lightly brown on both sides. Drain on paper towels. When potatoes are cooked use a potato masher to mash the slices<U+0097>but don<U+0092>t cream them! Try to simply chunk them enough so the broth thickens. Now add the drained pepperoni. In batches stack stemmed kale and slice into shreds. Add and cook 2<U+0096>3 minutes. Season with salt. Just before serving stir in lemon juice. Acid turns the kale army-green if added too early. | olive oil russet potatoes yellow onions crushed red pepper flakes garlic low sodium chicken broth kale salt fresh lemon juice |
14,299 | Christina's Chicken | Marinate chicken in wine salt pepper and garlic overnight. Fry chicken in frying pan until cooked. Pat off excess grease and place breasts on a cookie sheet. Place two slices of bacon on each breast and then top with two slices of cheese on each. Place finished breasts in oven at 350 until cheese melts. YUMM! | boneless skinless chicken breasts bacon mozzarella cheese salt pepper white wine garlic |
514,567 | All Natural Lip Balm | Prepare about 50 empty lip stick container of about 6.5cc each or small jars to hold a total of about 400ml of lip balm. Melt and stir the ingredients well in a double boiler (or a small pot inside a bigger pot with water inside). Pour into container (empty lip sticks or small jars) and cool. | aracter(0 |
413,977 | Cranberry Cheesecake Bars | Combine flour oats brown sugar in a large bowl. Cut in butter till crumbly. Stir in white chocolate chips. Set aside 2 1/2 Celsius mixture to be used as topping. Press the remaining into a greased 9X13 pan. Beat cream cheese till smooth and creamy. Add condensed milk lemon juice and vanilla. Mix until smooth. Pour over the crust layer. Combine the cranberry sauce and cornstarch. Spoon over the cream cheese mixture. Sprinkle the rest of the white chocolate chip mixture on top. Bake at 350 degrees for 35-40 minutes until the center is set. Let completely cool before cutting into bars. Cover and refridgerate for up to 1 day. | flour quick oats brown sugar butter white chocolate chips cream cheese sweetened condensed milk lemon juice vanilla whole berry cranberry sauce cornstarch |
164,381 | Cheesy Potatoes | Melt margarine in pan and add onions. Cook until onions are sort of soft. Add soup cheese salt and pepper. When cheese is sort of melted add sour cream and mix well. In large bowl put thawed potatoes. Pour cheese mixture onto potatoes and stir well coating the potatoes. Pour mixture into a 9\" x 13 \" glass pan that you have greased. Sprinkle on the topping. Bake at 350 for 30-40 minute. | margarine onion cheddar cheese sour cream frozen hash brown potatoes salt pepper margarine |
127,533 | Tomatoes With Vinaigrette | n a jar with a tight-fitting lid combine vinegar oil sugar salt and pepper. Shake well. Serve over tomatoes and lettuce. | vinegar sugar seasoning salt pepper tomatoes lettuce leaf |
458,309 | Chilighetti | Cook spaghetti according to package directions. In a large skillet cook beef and onion over medium heat until meat is no longer pink. Drain spaghetti and add to meat mixture. Stir in the beans tomatoes mushrooms water chili seasoning and parmesan cheese. Cover and simmer for 10 minutes. Sprinkle with mozzerella cheese. | spaghetti ground beef onion kidney beans diced tomatoes mushroom stems and pieces water parmesan cheese mozzarella cheese |
478,759 | Light and Juicy Meatloaf | Cook the cabbage and the carrots in the broth until the broth is cooked away. Add the rest of the ingredients to the vegetables. Mix thoroughly. Place in a low casserole dish. Bake at 200°C for 20 minutes. Turn on the grill and bake a further 10 Minutes at maximum heat. | ground beef cabbage carrot vegetable broth egg cumin |
19,197 | Deep Fried Mahi Mahi Macadamia Nut Fingers | In a large mixing bowl marinate the mahimahi fingers in the seafood soy sauce marinade for 10 minutes. Drain dip the fish pieces into the nuts to coat. In a wok or deep heavy kettle heat 3 inches of oil on medium high heat. Fry fingers a few at a time until golden. Drain on paper towels and serve with tropical marinade. | mahi mahi fillets marmalade |
332,707 | Chicken With Artichokes and Olives | Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan; keep warm. Combine wine broth cornstarch and mustard. Add to pan scraping pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in olives and artichokes; cook 1 minute. Spoon sauce over chicken; sprinkle with parsley. | olive oil boneless skinless chicken breast halves salt black pepper dry white wine cornstarch Dijon mustard kalamata olive artichoke hearts fresh parsley |
358,364 | Original Ranch Oyster Crackers | Place crackers in a gallon sized Zipper bag. Pour oil over crackers; seal bag and toss to coat. Add dressing mix; seal bag and toss again. until coated. Bake on ungreased baking sheet at 250 for 15 to 20 minutes or until crackers are golden brown. | aracter(0 |
536,044 | Argentinian Tropical Tincho | Muddle mint leaves and lime juice together in a cocktail shaker; add ice vodka white wine and club soda. Stir gently until mixed. Pour drink into a glass. | fresh mint leaves lime pineapple vodka white wine |
152,581 | Kiwi Jelly | Seed and crush kiwi. Combine kiwi and water. Over medium heat bring mixture to a boil. Take pan off heat and let set 30 minutes. Strain juice off by staining through 4 layers of damp cheesecloth. Refrigerate overnight. Ladle juice off top but don't disturb bottom sediment. Measure out 5 cups juice. Combine juices and sugar; heat up to a rolling boil stirring constantly. Add pectin. Bring to full rolling boil again for 1 minute. Remove pan from heat; put into hot jars and water bath for 15 minutes. | kiwi water fresh lemon juice sugar |
475,105 | Soft Taco Mexican Lasagna | brown ground meat in 6 quart pot - 15 mins - drain. add corn beans tomatoes taco seasoning sour cream cook 5 minutes. line deep dish casserole pan with taco shells. add mixture then repeat with shells until mixture is gone. add shredded cheese. cover with foil cook at 350 for 20 minutes. | corn black beans diced tomatoes sour cream soft taco-size flour tortillas |
24,821 | Saccharin Pickles | Mix all ingredients in a large crock (4 gallon). Drop in fresh vegetables when ready from the garden. Use onions cauliflower small cut up cucumbers. Use loose cover; let stand 1 month. Stir occasionally. | cider vinegar brown sugar mustard mustard seeds curry powder pickling salt |
204,084 | Basil Lime Sorbet | Place the water and sugar in a pan bring to a boil and simmer for 4 minutes with the lime zest. Remove from the heat and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally sorbet takes 2 hours to set. Try to stir it around every 30 minutes if you remember. Serve it in a glass on its own. Garnish with basil and a lime slice. | water sugar limes zest of lime juice fresh basil |
130,393 | Strawberry Salad | Mix dressing. Tear washed greens into bite sized pieces. Place in salad bowl. Toss with dressing. Add strawberries onion and if you desire add the grapes and mandarin oranges. Toss lightly. Top with nuts and sprinkle with seeds and pretzels if you wish. | fresh spinach red onion strawberries green grape mandarin orange segments walnuts poppy seed sesame seeds sugar onions Worcestershire sauce paprika cider vinegar |
42,549 | Orange Pecan Hot Wings | Cut wings into 3 pieces; discard tips. Whisk eggs orange juice concentrate and water until mixed well. Combine flour and pecans in a bag. Dip wings in egg mix then toss in flour-pecan mix. Pour butter into a 15x10 inch baking pan. Arrange wings in single layer in pan. Bake uncovered at 375* for 25 minutes. Combine sauce ingredients. Spoon half over the wings; turn wings and spoon on the remaining. Bake 30 minutes longer until juices run clear. | chicken wings eggs water flour pecans butter catsup brown sugar Tabasco sauce |
474,800 | Easy Black Bean Taco Salad | Drain and rinse the black beans and put them in a large skillet. Mash them slightly with a spoon. Add the diced tomatoes with green chilies. For spicier salad use the liquid from the can for milder drain the can and use 1/3 of the can of water. Add the taco seasoning. Mix well. Simmer until it reaches the thickness you'd like I like it about chili consistency. Don't turn the heat too high or it'll burn. Cover a plate with tortilla chips I like to crunch them slightly so that they are bite size. Top with lettuce and bean mixture. Add toppings as you like them: cheese salsa sour cream avocado tomato onion jalapeno peppers ect. | black beans diced tomatoes with green chilies tortilla chips iceberg lettuce |
446,811 | Chicken Rhogan Josh | Cook the meat in a saucepan for 3-4 minutes until browned all over. Remove from the pan and set aside. Add the onion and pepper to the pan and stir-fry for 5 minutes until beginning to brown. Add the ginger garlic and spices cook for 1 further minute before adding the yogurt tomatoes and finally add the meat back inches Stir in 330 ml water bring to the boil cover and reduce the heat. Leave to simmer for 1 hour until tender. | chicken onion green pepper fresh ginger garlic cloves cardamom pods ground cumin turmeric ground coriander low-fat plain yogurt chopped tomatoes water |
18,181 | Pecan Delight Pie | Beat egg whites to foam. Add salt and cream of tartar. Beat to stiff peaks. Add vanilla extract and both sugars. Beat until consistency of 7 minute frosting. Fold in crackers and nuts. Grease bottom and sides of pyrex dish and add mixture to dish. Bake at 350 degrees for 15-20 minutes. Top with Cool Whip or whipped cream when pie is completely cool or slice and add topping on individual slices when serving. | salt cream of tartar vanilla granulated sugar brown sugar pecan pieces |
486,089 | Best Marinara Sauce | In a food processor place Italian tomatoes tomato paste chopped parsley minced garlic oregano salt and pepper. Blend until smooth. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine. Simmer for 30 minutes stirring occasionally. | stewed tomatoes tomato paste fresh parsley garlic clove dried oregano salt ground black pepper olive oil onion white wine |
201,469 | Orange Cream Cheese Cookie Cups | Preheat oven to 350ºF. Coat two 12-cup miniature muffin pans with cooking spray; set aside. To prepare cookie dough in a large mixing bowl combine 2 ounces cream cheese milk and margarine. Beat on low speed until blended. In a small bowl combine flour and 1 tablespoon splenda. Beat flour mixture into cream cheese mixture on low speed until blended. Transfer cookie dough to a lightly floured surface and knead gently 4 times. Divide dough into 24 equal portions and press each portion into bottom and up sides of prepared muffin pans; set aside. To prepare filling in a food processor or large bowl combine remaining 6 ounces cream cheese 1/3 cup sugar egg orange juice zest and vanilla. Blend until smooth. Spoon 2 teaspoons filling into prepared cookie cups. Bake until filling is set and edges are golden 20 to 25 minutes. Cool on wire racks. Yields one cookie cup per serving. | fat free cream cheese skim milk reduced-calorie margarine all-purpose flour Splenda granular Splenda granular orange zest vanilla extract |
468,111 | Baked Provencal Tomatoes | Heat the oven to 400 degrees F. Cut the tomatoes in half at the waist. Lay them cut-side up in a baking dish and season with salt and pepper. Mix the bread crumbs parsley and garlic in a small bowl and sprinkle evenly over the tops of the tomatoes and then drizzle over a little olive oil. Bake the tomatoes until hot and slumping about 20 minutes. | tomatoes fresh parsley garlic clove olive oil |
314,061 | Gooseberry Ketchup | Combine all ingredients in a saucepan. Bring to boiling; reduce heat. Simmer uncovered for 10 minutes stirring often. Press mixture through a fine-mesh sieve; discard skins. Cover and chill for 2 hours or up to 2 weeks. | gooseberry tomato paste sugar garlic-flavored red wine vinegar cider vinegar onions Worcestershire sauce salt |
26,791 | Angel hair Pasta With Shrimp | Peel and devein shrimp; set aside. Cook pasta according to package directions; drain and set aside. Heat a 9\" skillet over high heat 1 minute; add olive oil and heat 10 seconds. Add shrimp garlic and shallot; cook stirring constantly 2 to 3 minutes or until shrimp turn pink. Add asparagus and next 4 ingredients; stir in wine scaping particles that cling to bottom of skillet if necessary add pasta parmesan cheese and remaining ingredients; toss gently. Serve immediately over angel hair pasta. | fresh shrimp angel hair pasta olive oil garlic shallot asparagus spears fresh mushrooms tomatoes salt crushed red pepper flakes other dry white wine parmesan cheese fresh basil fresh oregano fresh thyme fresh parsley |
210,450 | Coco Quette (Pink) | To a shaker of ice add rum fusion juices tonic and shake. Pour into a chilled sugar-rimmed martini glass. Sprinkle with coconut flakes and garnish with 2 cherries. Enjoy! ;). | cherry juice tonic water coconut flakes cherries |
495,702 | Kickin' Jalapeno Tater Tots #5FIX | Fill a heavy saucepan with canola oil to about 2 inches deep and place over medium high heat. Using a candy thermometer heat oil until it reaches 325 degrees. Place shredded hash browns in food processor (working in batches if necessary) and pulse until pieces are broken down into smaller bits. 8 - 10 pulses. Place chopped hash browns in a bowl and add cornstarch peppers and 1 tsp salt. Mix to combine. Shape mixture into tots or small balls about 3/4\" in diameter. Working in batches fry tots in canola oil until golden brown about 2 - 3 minutes each batch. Remove tots with a slotted spoon to a paper-towel lined plate or sheet pan. Sprinkle with remaining 1 tsp salt. Serve immediately. | canola oil cornstarch salt |
32,791 | Fiesta Potato Salad | In large bowl combine potatoes 1 1/2 cups cheese red bell pepper beans celery jicama green onions cilantro and salt. In small bowl combine dressing and salsa; pour over potato mixture. Toss gently to coat. Chill at least 1 hour before serving. Top with the remaining 1/2 cup cheese; garnish with cilantro sprigs if desired. | reduced-fat cheddar cheese red bell pepper canned black beans celery jicama green onions with top fresh cilantro salt chunky salsa fresh cilantro stem |
211,680 | High Fiber Bars | Toast rolled oats in a 350°F oven for 15 minutes. Combine peanut butter and corn syrup in a small bowl and warm in a microwave; stir until smooth. When the oats are toasted put all the dry ingredients in a large bowl and stir well. Add the corn syrup and peanut butter mixture stirring well again. Add the marshmallows and microwave for one minute. Stir the mixture to combine. Turn out onto a greased 9x13 pan. With greased hands press the mixture into pan. Allow to cool and cut into bars. | rolled oats flax seeds salt cinnamon peanut butter corn syrup marshmallows |
376,902 | Rhubarb Muffins II | Preheat oven to 350 degrees F. Grease btooms only of 12 cup muffin pan or use paper liners. In mixing bowl combine flour baking soda and salt. In another bowl combine brown sugar buttermilk oil egg and vanilla. Add liquid mixture to dry ingredients. Stir until just moistened. Stir in rhubarb and nuts. To make topping:. In small bowl combine brown sugar cinnamon and nuts. To bake muffins:. Spoon batter into prepared muffin cups. Sprinkle with topping. Bake for 25-30 minutes. | all-purpose flour baking soda salt brown sugar buttermilk egg vanilla fresh rhubarb frozen rhubarb brown sugar cinnamon |
421,193 | Tink's Crock Pot Roast | Arrange potatoes onions and carrots in bottom of crock pot. In a small bowl combine celery salt oregano thyme sea salt & pepper. Massage the spices into the roast and place the roast atop the veggies. Toss in the bay leaf. Pour beef base and water mixture (or beef broth) over the roast and veggies. Put the lid on the crock pot and cook on LOW setting for approximately 6-8 hours or until roast and veggies are tender. Optional: For gravy you can stir in the flour and water mixture in the last 30 minutes of cooking time and turn the crock pot up to High setting. I prefer to remove the meat and veggies from the crock pot and pour the liquid into a saucepan. Bring to a slight boil and slowly pour in flour and water mixture while stirring constantly. Bring to a full boil and cook and stir until it thickens up to your liking. About 3-5 minutes total. | potatoes carrots onion oregano thyme sea salt pepper bay leaf hot water cold water |
158,994 | Spinach and Cheese Mashed Potatoes | Preheat oven to 400 degrees Fahrenheit. Peel and cook potatoes (slice 1/2-3/4 inch thick and boil for about 15 minutes) and put through ricer. Add salt pepper yogurt or sour cream milk and butter (if using) to potatoes. Beat well until fluffy. Fold in spinach chives and dill (if using). Place in lightly greased 8x8 casserole dish or loaf dish top with cheddar cheese and bake 25-30 minutes or until cheese is browned. Recipe can be prepared a day ahead before final bake. | potatoes salt pepper nonfat sour cream plain fat-free yogurt low-fat milk butter fresh spinach frozen spinach chives dill weed low-fat cheddar cheese cheddar cheese |
104,482 | Caroline's Apple Kuchen | Cream butter and sugar and add eggs. Beat until light and fluffy. Add vanilla. Stir in flour and salt to make a smooth dough. Spread into a buttered 13-by-9-inch pan. Halve the apples. Make cuts in the apples 1/4-inch apart but not all the way through so the halves still hold together. Press the halves flat side down making an attractive arrangement on the top of the batter. Brush apples with melted butter. Sprinkle with the brown sugar. Bake at 425 degrees F for 30 minute until cake is golden and apples are cooked through. | butter margarine sugar eggs vanilla extract all-purpose flour salt golden delicious apples butter margarine brown sugar |
519,661 | Pork With Apples and Cream OAMC Freezer Meal Paleo Primal | Cut pork into two-inch chunks and salt generously. Combine all ingredients except pork and cream; stir to mix thoroughly. Stir in pork. Divide into five freezer packs and freeze. Thaw before cooking. Pressure cooker directions: Bring cooker up to pressure and set for 45 minutes. Stir in 1/2 cup cream. Slow cooker directions: Cook 8-10 hours on low then stir in 1/2 cup cream. Stovetop directions: Cook in dutch oven 2-3 hours then stir in 1/2 cup cream. | onions tart apples chicken bouillon molasses thyme |
436,021 | Carrot Tea Cake With Cream Cheese Frosting | Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl whisk together flour baking powder baking soda salt cinnamon and nutmeg. Using an electric mixer beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack and let cool completely. Make frosting: Using mixer beat cream cheese confectioners' sugar and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake. | unsalted butter all-purpose flour baking powder baking soda salt ground cinnamon ground nutmeg dark brown sugar eggs pure vanilla extract carrot cream cheese confectioners' sugar |
127,656 | Amish Brownies | melt chocolate and butter in saucepan.over low to medium heat. remove from heat and add all other ingredients and stir well -- until blended. pour into a sprayed 9x13\" pan -- bake 20 minutes at 350* -- . | butter sugar eggs vanilla salt flour |
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