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300,927 | Royal Jelly Face Tightner | Combine the ingredients in a glass jar. Stir to blend. Pat onto your skin and let dry. Keep the remainder in the refrigerator. | aracter(0 |
59,605 | Doodle-Noodle Casserole | Cook noodles according to package directions; drain. Combine noodles and tuna; add mayonnaise all the chopped vegetables and the salt. Blend in the soup and the milk and stir well. Heat on top of range and add the cheese. Stir until cheese melts. Spoon into a 1 1/2 quart casserole; top with almonds. Bake at 425 degrees for 20 minutes. | tuna mayonnaise celery onion green pepper chopped pimiento salt milk sharp cheddar cheese |
120,891 | Shrimp Stuffed Twice Baked Potatoes | Preheat oven to 350°F. Wash potatoes then dry them and gently prick with a fork on the sides. Coat each potato with vegetable oil place on foil-covered pan and bake for approximately 1- 1 1/2 hours until cooked through. Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high mix the potatoes butter sour cream salt and pepper. Fold the shrimp and both cheeses into the mixture. Gently stuff the mixture back into the potato shells making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake for about 20 to 30 minutes until browned on top. | idaho potatoes butter cheddar cheese monterey jack cheese sour cream shrimp paprika |
395,880 | Easy Instant Ice Coffee | In a sealable container preferable a sealable jar combine the coffee granules sugar and warm water. Mix until all is dissolved. Add milk and coffee creamer to the container of the sugar and coffee mixture. Shake until mixture becomes frothy. Pour over a cup of ice and enjoy. | instant coffee granules sugar warm water |
420,552 | Pumtins for Your Punkin | Preheat the oven to 350°F Line mini-muffin tin with foil liners. Beat the oil eggs and egg white together in a large mixing bowl. Chop the raisins and other dried fruit with the apple juice concentrate in a blender or food processor; add the pumpkin and blend. Fold the pumpkin mixture into the egg and oil mixture. Combine the dry ingredients in a bowl. Add the dry ingredients to the pumpkin mixture and stir until just blended. Pour the batter into the prepared muffin cups filling each about 3/4 of the way full. Bake until a knife inserted in the center of a muffin comes out clean about 20 minutes. Cool in the tins for 10 minutes then turn out onto a cooling rack to cool completely. | eggs raisins solid-pack pumpkin whole wheat flour unbleached all-purpose flour wheat germ baking powder ground cinnamon |
250,920 | Beef Tortilla Lite Soup | Brown beef in a large pot with green pepper and onion until beef is no longer pink. Drain well. Dissolve bouillon cubes in hot water. Add to beef and stir in tomatoes chili powder salt cumin garlic powder and pepper. Cover and simmer for 30 minutes. Adjust seasoning to taste. At this point you can choose to crumble a crisp taco shell or a handful of tortilla chips into each bowl (optional but recommended). Add soup and serve with a variety of toppings like grated cheese chopped cilantro sliced green onion salsa and sour cream. | green pepper onion beef bouillon cubes hot water tomatoes chili powder salt cumin garlic powder cayenne pepper monterey jack cheese low-carb flour tortillas |
123,486 | Beef in Stout | Heat the oil and butter in a large saucepan and cook the meat until lightly browned. Remove browned meat and set aside. Add the onions and fry until softened. Stir in the flour and seasoning then return the meat to the saucepan with the carrots stout and sugar. Stir well and bring to the boil then cover and let simmer gently for 2 to 2 1/2 hours or until the meat is tender. Serve garnished with chopped parsley and accompanied by mashed potatoes and a green vegetable. Alternatively this dish can be cooked in the oven at 350*F or Mark 4 for the same length of time. | stewing beef butter onions flour carrots stout beer soft brown sugar fresh parsley |
16,017 | Regular White Icing (Add Butter to Make Buttercream Icing) | Mix powdered sugar and vanilla. Add milk teaspoon by teaspoon until desired consistency. Dash salt. Note: Do NOT pour in the milk. Trust me. Do this as instructed or you will have to keep adding sugar until you get a good consistency and then you will end up with enough icing to cover surplus amout of cakes! (If you are icing everything in your home then go right ahead). | powdered sugar vanilla milk salt butter |
341,001 | Papa D's Farmer's Breakfast | Pre-heat oven to 350°F. Heat 2 Tbsp bacon fat (or olive oil) in a large oven proof skillet on medium high heat. Add the onions. Brown the onions stirring frequently about 2-3 minutes. Transfer the onions to a bowl. Add another Tbsp of bacon fat (or olive oil) and Tbsp butter to the pan and add the potatoes and cook the potatoes for about 5 + minutes or until brown stirring frequently. Sprinkle on salt & pepper to taste as you cook. Transfer the potatoes to a bowl and add the ham to the pan stirring frequently until the ham is heated through 1-2 minutes. Mix onion potato and ham together. Add the eggs stirring to distribute the eggs among the vegetables and ham and top with the parsley. As soon as eggs begin to firm up remove from heat and transfer skillet to oven and bake for about 15 - 20 minutes. | new potatoes bacon fat olive oil butter ham parsley |
150,741 | Double Chocolate Chip Banana Cake (Light) | Preheat the oven to 350°F Spray a 12-cup Bundt pan with vegetable spray. Make cake: in a food processor combine brown sugar granulated sugar oil banana vanilla and eggs; process the mixture until it is smooth. Add zucchini and pineapple; process the mixture just until everything is combined. In a bowl stir together flour cocoa baking powder and baking soda. Stir the wet ingredients into dry ingredients until they are mixed. Stir in the chocolate chips and sour cream. Spoon the mixture into a prepared pan. Place the pan in the centre of the oven and bake 40 to 45 minutes or until a tester inserted in the centre comes out clean. Let the pan cool on a wire rack. Make icing: with an electric mixer or food processor cream together cream cheese icing sugar cocoa and milk. Spread mixture over the cooled cake. | brown sugar granulated sugar banana vanilla eggs zucchini all-purpose flour baking powder baking soda low-fat sour cream light cream cheese icing sugar low-fat milk |
47,452 | Strawberry balls | Beat cream cheese at medium speed of mixer until fluffy. Add melted chocolate beating until smooth. Stir in wafer crumbs and preserves cover and chill 1 hour. Shape mixture into 1 inch balls roll in almonds or powdered sugar. Store in airtight container in refrigerator. | cream cheese powdered sugar |
13,759 | Seasoned Oyster Crackers | Empty crackers into a large mixing bowl. Combine oil& seasonings; pour over crackers& mix well to coat. Let sit 1 hour before serving. | ill weed |
467,428 | Doughnut Hole Muffins | Preheat oven to 375. Grease 24 mini-muffin cups. Mix 1/2 cup sugar 1/4 melted butter and nutmeg in a large bowl. Stir in the milk then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. Bake in the preheated oven until the tops are lightly golden 15-20 minutes. Roll in cinnamon sugar or glaze or just eat 'em. | white sugar butter nutmeg milk baking powder all-purpose flour |
229,202 | Beef Chili With Vegetables | Brown ground beef with onion and garlic. Drain off fat. Add tomatoes green pepper celery carrot chili powder and cumin. Simmer covered for 35 minutes. | ground beef onions garlic cloves plum tomatoes green pepper celery carrot chili powder ground cumin |
251,848 | Raspberry-Cinnamon French Toast | Place bread cubes in a greased 13 x 9 baking dish. In a bowl combine the eggs milk 3/4 cup brown sugar cinnamon and nutmeg; pour over bread. cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top. Bake uncovered at 400 degree F for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. | eggs milk brown sugar ground cinnamon ground nutmeg butter fresh raspberries |
327,336 | Creamy Crock Pot Chicken | Place mushrooms and onions in bottom of crock pot. Add chicken breasts. Mix remaining ingredients and add to crock pot. Cover and cook on low 8 - 10 hours. Serve over egg noodles. | boneless skinless chicken breasts low-fat sour cream mushrooms milk black pepper |
242,958 | Bubur Ketan Hitam (Black Sticky Rice Pudding) | Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes. Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat allow to cool. Serve at room temperature topped with a swirl of fresh squeezed creamy coconut cream. | pandan leaves water palm sugar salt coconut cream |
291,300 | Gino's Jalapeños | Preheat oven to 350 degrees F. Cut your jalapenos in half lengthwise and remove seeds and white flesh. (use food handling gloves if possible to keep from getting the capsaicin in your eyes!). In a medium bowl; mix the antipasto basil parmesan cheese and panko crumbs. Stuff each jalapeno half with antipasto mixture. Bake for 20 minutes uncovered or until jalapenos are a soft texture. | artichokes fresh basil parmesan cheese panko breadcrumbs |
424,163 | Crockpot Pub Crawl Short Ribs | Mix 1-1/2 teaspoons salt 1/2 teaspoon pepper and mustard together in a bowl. Rub this over the ribs and allow them to sit at room temperature 15 minutes. Heat oil in large skillet and brown ribs on all sides. Transfer to a 5 to 7 quart crockpot. Add onions and thyme to same skillet over medium heat and saute till the onions are softened. Transfer to crockpot. Stir in carrots parsnip horseradish stout and broth. Cover and cook on LO heat 8 hours or on HI heat 3-1/2 to 4 hours. Remove meat and vegetables to a platter. Cover with aluminum foil to keep warm. Allow to rest 15 minutes. You can strain the sauce remaining in the crockpot through a sieve if desired. Bring back to a boil in a saucepan. Stir butter and flour together and add in pieces to the boiling sauce whisking constantly. Bring sauce back to a boil after each addition. Serve immediately. | English mustard mustard canola oil sweet onions dried thyme parsnips condensed beef broth butter flour |
363,549 | Basil Shrimp With Feta and Orzo | Preheat oven to 450 degrees. Place shrimp in bowl mix with 1 teaspoon of oil and basil; let sit. Coat piece of tin foil with cooking spray place on cookie sheet. Cook pasta in boiling water 5 minutes omitting salt and fat; drain. Place pasta in large bowl. Stir in 1 teaspoon oil and next seven ingredients. Place orzo mixture on tin foil. Place shrimp mixture on orzo. Cover foil and shrimp/orzo mixture with another piece of foil and secure it around baking sheet. Bake at 450 degrees until done (25 minutes plus minus depending on your oven). | orzo pasta olive oil roma tomatoes green onion feta lemon rind lemon juice salt black pepper large shrimp basil |
134,592 | Canadian Moose Soup | In a large boiler add 12 cups water 2 ½ lbs. Moose meat. Add chopped onion and let boil for one hour. Add chopped. vegetables and simmer for 30 minutes. Add rice and simmer. until rice is cooked. Makes 10-12 servings. | water onion carrots turnip parsnips rice salt |
128,448 | Green Tea Ginger Cakes | Preheat oven to 300 F and spray and flour 6 mini bundt tins. If you don't have mini tins you can use a big one (4-5 cups) too. Cream together butter and sugar until pale and fluffy. Stir in honey and zest add eggs one at a time. Mix well. In a separate bowl mix together yoghurt orange juice grated ginger and vanilla. Stir into the egg mixture. Sift in dry ingredients (flour baking powder ground ginger matcha powder and salt). Gently fold in the poppy seeds. Spoon evenly into the prepared pans they don't rise much so you can fill to the top. Bake for 25 to 35 minutes (add 10 if using a big tin) they are done when a tester inserted in the middle comes out clean. Allow to stand for 15 minutes then take out of the tins and let cool on a wire rack. Glaze: In a pan on low heat add butter. Stir until melted and then add icing sugar. Add 1 tbsp of water and stir until it has a glaze consistency add more water in drops if needed. If it becomes too thin add more sugar. Pour over the mini bundts and let set which happens really quickly. The purpose is to just glaze them it's not icing. | unsalted butter sugar honey orange zest eggs yogurt ginger vanilla extract all-purpose flour baking powder ground ginger salt poppy seeds unsalted butter icing sugar water |
188,045 | Mud-Slide Ice Cream Cake | Heat oven to 350°F (or 325°F if using dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl mix cake mix butter and eggs with spoon. Spread in pan. Bake 20 to 25 minutes or until center is set (top will appear dry and cracked). Cool completely about 1 hour. Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm. In medium bowl mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. | butter margarine eggs vanilla ice cream |
303,955 | Traditional Cottage Loaf - Old Fashioned Rustic English Bread | Sift flour and salt into a bowl stir in sugar and yeast. Make a well in the centre stir in the tepid milk and water to make the dough. (If using fresh yeast - put the yeast in a jug with a little of the milk and water mixture and allow it to dissolve and become frothy - mixing thoroughly then add it to the flour.). Tip the dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic. Put the dough in a large clean oiled bowl. Cover with oiled clingfilm and leave in a warm place until it has doubled in size.Then knead the dough for 1 minute and divide it into two-thirds and a third. Shape the pieces into rounds. Cover them and leave for 5 minutes. Put the smaller round on top of the larger one. Push a floured wooden spoon (or your fingers) through the centre of both rounds to join them together. Take a very sharp knife and make cuts all around the top round and the bottom round - see my photos. Put the cottage loaf on a lightly floured baking tray cover and leave for about 45 minutes or until it has doubled in size. Meanwhile preheat the oven to 220C/440F/Gas 7. Beat the egg with a tablespoon of water and a pinch of salt. Brush the glaze over the cottage loaf and bake for about 35 to 45 minutes until dark golden brown and hollow sounding when tapped beneath. Cool before slicing. Delicious served with butter jam cheese cold meats or make sandwiches or toast for picnics and breakfast! | white bread flour salt caster sugar fast-rising active dry yeast fresh yeast milk egg salt |
201,474 | Virden's Crock Pot Chilie Rellenos | brown ground beef season with salt and pepper. In a bowl combine flour eggs milk. Spray crock pot with non stick cooking spray. in bottom layer crock pot green chiles meat cheeses milk mix. cook on low 6-8 hours. last 1/2 hour pour rotel tomatoes on top. | whole green chilies ground beef monterey jack cheese cheddar cheese flour eggs evaporated milk Rotel Tomatoes |
214,204 | Sharon's Crock Pot Chicken Parmesan | Whisk package of spaghetti sauce tomato paste water and butter or oil together in the bottom of the crock pot. Lay the chicken breasts in the sauce. Cook in crock pot for 8 to 10 hours on low. Serve over cooked noodles with mozzarella cheese on top. | tomato paste water butter chicken breasts mozzarella cheese |
241,263 | Old Fashioned Banana Nut Bread | Preheat oven to 350. Mix butter and sugar together until smooth. Mix baking soda and sour milk or orange juice and set aside. Add eggs bananas baking soda mixture and flour to butter and sugar mixture mixing well after each addition. Stir in nuts. Pour into greased or buttered loaf pan. Bake at 350 for 1 hour. Cool completely before slicing. | sugar butter margarine baking soda eggs bananas flour |
363,417 | Seafood Alfredo Baskets | Bake puff pastry shells according to package directions. Meanwhile in a large saucepan bring water to a boil. Add scallops and shrimp. Cook uncovered for 2-5 minutes or until scallops are firm and opaque and shrimp turn pink; drain. Combine Alfredo sauce and garlic powder; drizzle over puff pastry shells. Top with seafood. | frozen puff pastry shells water bay scallop medium shrimp alfredo sauce garlic powder |
484,047 | Easy Leftover Fried Rice | On medium high heat heat the oil in a large skillet or wok. Add the peas/carrots onion and garlic. Cook until tender about 1 to 2 minutes. Lower the heat to medium low and push the mixture off to one side then pour your eggs on the other side of skillet and cook until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. | cooked white rice onion garlic eggs soy sauce |
484,450 | White Bean, Sausage and Spinach Soup | In a soup pot warm olive oil over medium heat. Add sausage and cook stirring until browned all over about 5 minutes. Transfer to a paper towel lined plate to drain. Discard all but 1 tbs of fat from pot. Add onion and garlic to pan and cook stirring often until soft about 3 minutes. Return sausage to pot and add chicken broth 3 cups water and beans. Bring to a boil reduce heat to low and simmer 15 minutes. Stir in spinach until wilted 1 to 2 minutes. Season with salt (if you desire0 A ndpep per) and pepper. | olive oil turkey kielbasa sweet onion garlic cloves low sodium chicken broth water cannellini beans pepper |
200,996 | Beer Batter Halibut | Divide halibut fillet into approximately 1.5\" cubes. Mix dry ingredients add beaten egg. Pour beer in until proper consistency. Batter will be smooth and a little runny but thicker than water. The remaining beer is yours to enjoy. Add oil to frying pan until oil is approximately 1/2 the height of the halibut cubes; heat on medium high until suitable for deep frying. Make a test piece:. Coat halibut piece in batter add to oil. Fry for two minutes then turn with tongs (being very careful of oil spattering) and fry another two minutes. Transfer finished piece to a paper towel covered plate. Split piece with fork to check for doneness if piece does not split easily and/or middle of halibut piece does not appear to be opaque adjust cooking time and/or oil temperature to ensure pieces are done. When satisfied with cooking time repeat until all pieces have been cooked (multiple pieces can be put in pan). Serve warm with tartar sauce. | flour baking powder egg beer halibut fillets |
435,970 | Shrimp Corn Cakes With Citrus Chile Salsa | Shrimp Corn Cakes:Take half of the corn and process in food processor until smooth. In a medium bowl combine smooth corn buttermilk eggs melted butter and whole corn kernels. In another medium bowl combine flour corn meal baking soda salt and sugar. Stir in corn mixture. Add chopped parsley green onions and chopped shrimp. Set aside batter until ready to cook. In a medium skillet heat vegetable oil over medium heat. Drop spoonfuls of the corn/shrimp mixture into hot oil. Fry on each side for about 4 minutes or until golden brown. Remove and cool on wire rack. Citrus Chile Salsa:Combine all citrus chile salsa ingredients in medium bowl. Puree half the mixture and return to bowl. Mix. | corn kernel buttermilk eggs butter flour cornmeal baking soda salt sugar fresh parsley green onions medium shrimp onion lime lemon mango fresh coriander |
158,682 | Best BLT Sandwich Ever | Grill the bacon. Mix mayo and mustard and spread over the bread. Fill with layers of bacon lettuce tomato and avocado. Enjoy this tasty snack. | smoked bacon mayonnaise French mustard lettuce tomatoes avocado |
118,805 | Mozzarella and Pesto Crescent Tarts | Heat oven to 425'. Unroll crescent dough into two long rectangles. Place 3\" inches apart on ungreased cookie sheet. Firmly press preforations to seal. Press to form two 10x3 inch strips forming rim around edge of dough. Spread each strip with 1 tablespoons pesto. Top each with tomatoes onion and rosemary. Sprinkle each with mozzarella and parmesan cheese. Bake at 425' for 10 to 14 minutes or until edges are golden brown and cheese is melted. Cut each into crosswise slices. Serve warm or cool. | pesto sauce tomatoes red onion fresh rosemary dried rosemary mozzarella cheese fresh parmesan cheese |
360,438 | Chocolaty Decadence Banana Muffins | In and 8 cup measuring cup mix together the banana applesauce eggs and oil. In a large mixing bowl whisk together all the dry ingredients but the chocolate chips (I like to split the sugar with Splenda but for some reason the ingredient list can't identify it). Fold in wet mix until just blended slightly. Add in chocolate chips and mix just until evenly moist. Distribute between 2 muffin trays (12 muffins/tray. Bake at 350F for 20 minutes. Let cool slightly and enjoy with a large glass of milk or even better hot chocolate! | applesauce walnut oil canola oil eggs whole wheat flour sugar baking soda baking powder salt |
321,682 | Zucchini Bread With Pineapple | Preheat oven to 350°F In a mixer beat eggs. Aid oil sugar and vanilla; continue beating mixture until thick and foamy. With a spoon stir in zucchini and pineapple. In a separate bowl combine flour baking soda salt baking powder cinnamon nutmeg cardamom and ginger. A third at a time add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and blend gently. Divide the batter equally between 2 greased (Crisco) and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10-15 minutes. Turn out onto wire racks to cool thoroughly. | eggs olive oil sugar vanilla zucchini crushed pineapple all-purpose flour baking soda salt baking powder cinnamon nutmeg cardamom ginger walnuts |
297,113 | Winter Salad | Melt butter in saute pan over medium heat; add pear and brown sugar and sautte until brown and caramelized about 10 minutes. Set aside. Heat oil in saute pan over medium heat; add red onion vinegar and sugar and saute until caramelized about 10 minutes. Set aside. Combine salad greens pecans tomatoes and blue cheese. Add pears and onions and toss with dressing to taste. | pears butter brown sugar red onion olive oil granulated sugar candied pecans grape tomatoes blue cheese |
470,694 | Chikuzen Ni (Chicken and Root Vegetables) | Cut skinless boneless chicken breast into 1 1/2 inch pieces. In a medium plate mix marinade and the chicken pieces together and refrigerate them for at least 1 hour and overnight would be great. In a large saucepan. heat oil over medium-high until hot. Turn off heat. Add the marinated chicken pieces and briefly stir-fry them with the hot oil. Allow chicken to cook in the oil for about 1 minute stirring constantly. Combine the sauce ingredients and then add to saucepan. Return the saucepan to a simmer.and simmer the chicken pieces for 10 minutes stirring occasionally. Remove from the saucepan and put the simmered chicken on a medium sized plate and set aside. Scrub burdock root skin. Cut into 1 1/2 inch long pieces and immediately submerge in water with a little vinegar added. Burdock will discolor when it is cut and comes into contact with air. Peel off skin of lotus roots cut 1/2 inch long pieces and immediately submerge in the vinegar water along with the burdock. Peel off skin of taro root. In a medium bowl place the taro root. Spread 1 teaspoon of salt over the taro root and rub by hand so that taros sticky slime will be removed. Wash the taro root under running water. Cut them into 1 1/2 inch square pieces. Set them aside. Boil water in a medium saucepan. Add the burdock and carrot pieces. Boil them and turn off heat before they get tender. Using a strainer drain hot water off them. Set aside. Add sugar to the remaining soup in the saucepan. Bring pan back to a simmer so that sugar can dissolve. Stir occasionally. Add burdock pieces carrots taro roots Shiitake mushrooms and soaking water Dashi and Konnyaku if using. Heat over high until soup boils again. Lower heat to medium heat and cook for about 30 minutes or until vegetables get tender. Stir occasionally. Add the lotus roots and prepared Chicken. Simmer covered until soup is reduced by 1/3. Serve warm or cold. A stronger taste is expected if refrigerated overnight. | boneless skinless chicken breast fresh lotus root carrots sugar salt sake soy sauce sake soy sauce mirin salt |
395,346 | Super Rapid Sandwich Pickles | In bowl whisk together vinegar vegetable oil garlic sugar cayenne peper salt and pepper. Peel cucumber. Cut crosswise into quarters. Cut each quarter lengthwise into eighths. Toss with vinaigrette; sprinkle with dill. | cider vinegar granulated sugar garlic clove cayenne pepper English cucumber fresh dill parsley |
386,462 | Bacon Cheddar Burger | Combine cheese Bac 'N Pieces Chips mayonnaise and mustard. Divide to make enough to top 8 burgers. Put topping on cooked burgers. Broil just until cheese melts. | mayonnaise prepared mustard |
326,795 | Lunch Box Hot Hot Dogs | Prepare your child's lunch box by packing the hot dog bun ketchup mustard and Cheddar cheese. Preheat your child's insulated beverage container by filling with boiling water. Let stand for 15 to 20 minutes. I put the kettle on when I get up and let it heat while the kids get ready for school. Right before they leave dump out that water and replace with more boiling water. The preheating keeps it hot for a longer time. Place a hot dog into the water and close the lid. When your child is ready for lunch they can take the hot hot dog out of the container and place it on the bun. Top with ketchup mustard and cheese to make a hot lunch from home. | ketchup prepared yellow mustard cheddar cheese |
305,215 | Creamed Pheasant (Or Chicken) Eastern European | In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm. Add flour to dripping and cook for 3 to 5 minutes then whisk in milk parsley and salt & pepper to taste. Bring to boil and then reduce heat and simmer. Add sour cream stirring in and then add pheasant back into gravy just heat through do not boil or sour cream will curdle. | pheasants onion canola oil flour milk sour cream paprika parsley dill salt pepper |
345,523 | Chili's Chicken Enchilada Soup | In large pot place oil chicken base onion and spices. Saute until onions are soft and clear about 5 minutes. In another container combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions and bring to boil. Once mixture starts to bubble continue cooking 2-3 minutes stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally until cheese melts. Add chicken; heat through. | yellow onions ground cumin chili powder cayenne pepper masa harina water crushed tomatoes American cheese |
135,169 | Unfried Green Tomatoes | Preheat oven to 400°. To prepare the green tomatoes combine flour and next 4 ingredients (flour through sugar) in a shallow dish. Dip tomato slices in milk; dredge in flour mixture. Lightly coat both sides of tomato slices with cooking spray. Place a baking sheet in oven; heat at 400° for 5 minutes. Remove from oven; immediately coat with cooking spray. Place tomato slices on preheated baking sheet. Bake at 400° for 25 minutes turning after 15 minutes. To prepare the gravy melt butter in a medium nonstick saucepan over medium heat. Add mushrooms and onion and cook 4 minutes or until tender stirring frequently. Add chopped red tomato; bring to a boil and cook for 10 minutes or until liquid almost evaporates. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon the gravy over the tomato slices. | all-purpose flour yellow cornmeal salt black pepper sugar green tomatoes nonfat milk butter mushroom onion tomatoes salt black pepper |
424,698 | Hot Nacho Sauce | Mix all together then place in large greased covered casserole. Bake at 350 degrees Fahrenheit for 1 hour; stir frequently. Remove lid for last 15 minutes of cook time. Cool just to warm before serving with nacho chips. | plum tomatoes onion garlic cloves Velveeta cheese |
519,432 | Healthy Breakfast Muffins | Preheat oven to 350 deg. F. Mix dry ingredients. Whisk eggs add vanilla and maple syup continue to whisk. Add dry ingredients to egg mixture. Stir in carrots zucchini walnuts raisins and pumpkin seeds. Line muffin cups with paper liners and fill evenly with muffin mixture. Bake for 25-30 minutes. Let cool for 10 minutes. Enjoy! (or Freeze for future). | cinnamon baking soda ground cloves ground ginger sea salt eggs vanilla extract maple syrup carrot zucchini unsweetened coconut walnuts raisins |
459,653 | Crispy Chicken Fingers With Ontario Apple “fries” | In large saucepan over medium–high heat boil cider until reduced to 1/3 cup (75 mL) about 20 minutes (will have a syrupy consistency). Remove from heat; whisk in butter and salt. Preheat oven to 400 F (200 C). In bowl toss apples with 2 tbsp (30 mL) of the glaze and 1/2 tbsp (7 mL) of thyme. Arrange in a single layer on a rimmed baking sheet. Set aside. In bowl combine corn flake crumbs salt and parsley. Set aside. Dip chicken strips in sweet chili sauce and then coat with corn flakes. Arrange in a single layer on a greased baking sheet. Place chicken on the top third and the apples on the bottom third of the oven. Roast for 10 minutes. Turn chicken drizzle apples with remaining glaze and switch baking sheets so the apples are now on the top third of oven. Continue to roast for 10 minutes and remove chicken from oven. Let chicken fingers cool while apples finish caramelizing about 5 to 10 minutes more. Sprinkle apples with remaining thyme and additional salt if desired. | apple cider butter coarse salt apples thyme salt parsley chicken breast |
378,363 | Shrimp and Asparagus Salad With Orange-Miso Vinaigrette | Bring the water to a boil in a large saucepan. Add asparagus; cook 4 minutes or until crisp-tender. Remove with a slotted spoon. Plunge into ice water and drain. Add the shrimp to boiling water; cook 3 minutes or until shrimp are done. Drain and plunge into ice water; drain. Place the asparagus shrimp and bell pepper in a large bowl; chill. Combine miso and lemon juice; stir with a whisk until smooth. Add orange rind and the remaining ingredients; stir well. Pour over asparagus mixture; toss well to coat. | water asparagus large shrimp red bell pepper yellow miso fresh lemon juice rice vinegar |
257,757 | Limeade | Simple syrup: Combine the sugar and water in a saucepan and heat until it barely begins to boil. Remove from heat and cool. Limeade: Combine one cup of syrup and one cup of lime juice in a pitcher. Add enough water to make up a half gallon. Serve over ice. | lime juice water white sugar water |
423,957 | Pumpkin Cranberry Nut Bread | Preheat oven to 350 degrees F & grease two 8\"x4\" loaf pans. In a large bowl cream butter & sugar until light & fluffy then add eggs one at a time beating well after each addition. Beat in the pumpkin & zest (noting that the mixture will look curddled). In another bowl whisk together the flour cinnamon salt baking soda & baking powder then add it to the pumpkin mixture mixing until just moistened. Fold in the nuts & berries then pour into the prepared loaf pans. Bake for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to a wire rack. Loaves can be frozen for later use. | unsalted butter granulated sugar eggs solid-pack pumpkin orange zest all-purpose flour ground cinnamon salt baking soda baking powder walnuts cranberries |
73,969 | Sweet Potatoes with Sage and Parmesan Cheese | Preheat oven to 400 degrees. Melt 2 tablespoons of the butter. Place potatoes in a 13-by-9-inch baking dish. Stir in butter being sure to coat the potatoes well to prevent discoloration. Bake potatoes for 20 minutes or until fork tender. In a heavy skillet over medium-low heat melt remaining butter. Add sage. Pour butter mixture and 1 cup Parmesan cheese over potatoes. Stir well. Add salt and pepper to taste. Cover dish with aluminum foil. Bake for another 20 minutes. Sprinkle with remaining 1/2 cup Parmesan before serving. | sweet potatoes butter fresh sage parmesan cheese |
61,284 | Honeyed Chicken Wings | To make marinade mix together lime juice soy sauce ginger hot-pepper sauce or to taste and cilantro. Cut wing tips from wings coat with marinade mixture. Allow to marinate in the refrigerator for 6 to 12 hours. Mix honey tomato sauce and 2 tablespoons of marinade. Drain the chicken wings and grill for 5 minutes. Brush with honey mixture and grill for another 5 minutes. Turn the wings over brush with more of the honey mixture and grill for another 10 minutes. Garnish with scallions. | lime juice soy sauce ginger fresh cilantro chicken wings honey tomato sauce fresh scallions |
328,820 | Crab Dip to Die For | .Mix everything together EXCEPT for the chili sauce and the crabmeat. Spread the mixture onto a fancy serving plate. Pour the chili sauce on top and spread it out with a spatula. Sprinkle the crab on top of the chili sauce. Put in frig to chill for a couple of hours serve with Waverly Crackers. | cream cheese cream cheese Miracle Whip onion Worcestershire sauce lemon juice Heinz Chili Sauce frozen crab |
414,179 | Halibut Meuniere | Pat fish dry and sprinkle both sides with black peper and 1/8 teaspoon salt. Sprinkle with flour. Melt 1.5 teaspoons butter in a large nonstick skilled over medium heat. Add fish to pan and cook 5 minutes or until lightly browned. Carefully turn fish over; cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; set aside and keep warm. Add remaining 1 tablespoon butter to pan and cook 1 minute or until lightly browned swirling pan to melt butter evenly and prevent burning. Remove pan from heat; stir in juice. Drizzle juice mixture over fish. Sprinkle fish with remaining 1/8 teaspoon salt. Sprinkle with fresh parsley. Serve immediately. | halibut fillets black pepper salt all-purpose flour butter fresh lemon juice fresh parsley |
82,012 | Apple Crunch Dessert | Set oven to 375 degrees F. Butter a shallow 2-quart casserole. In the bottom of casserole arrange apple slices. Add water if desired for softer apples. In a small bowl blend together the cinnamon cornflake crumbs sugar and butter then pat the mixture over apples. Bake until the apples are tender and the crust is browned about 30-45 minutes. Serve warm with whipped cream. **NOTE** if you prefer the apples very soft and mushy add in the 1/3 cup water for a harder apple add in only a couple of tablespoons of water or no water at all. | tart cooking apples water cinnamon brown sugar butter |
534,313 | Grilled Pineapple and Red Curry Quinoa | Combine water lemongrass kaffir lime leaves 1 teaspoon salt and 1 tablespoons coconut oil in a pot and bring to a boil. Add quinoa reduce heat to low cover and simmer for 15 minutes. Leave lid on for another 5 minutes. Fluff cooked quinoa with a fork. Discard lemongrass and kaffir. Set pineapple slices on a grill set to 220C/430°F Char for 3 minutes on each side. Chop into bit-size chunks. Whisk red curry paste lime juice 1 tablespoons coconut oil olive oil and 1/2 teaspoon salt in a bowl. Toss cooked quinoa pineapples dressing basil and cilantro in a bowl. | quinoa water lemongrass kaffir lime leaves salt pineapple slices fresh basil leaves fresh mint leaves red curry paste coconut oil olive oil lime juice |
254,361 | Old-Fashioned Pumpkin Nut Loaf | Preheat oven to 350 degrees; grease a 9x5-inch loaf pan. Combine the flour pumpkin pie spice baking powder salt and the baking soda in a medium bowl. Blend eggs pumpkin granulated sugar brown sugar evaporated milk and vegetable oil in large mixing bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts. Bake for 60-65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack for about 10 minutes; remove to wire rack to cool completely. | flour pumpkin pie spice baking powder salt baking soda eggs pumpkin puree granulated sugar brown sugar evaporated milk walnuts |
540,480 | Arizona Sour Cream Enchiladas | Preheat oven to 350°. Combine ingredients for sauce and beat until smooth. In a separate bowl mix grated cheese and green onions. In a small frying pan add oil and heat you want the tortillas to bubble around the edges but not so hot that it fries them crisp. Using tongs dip each tortilla in the hot oil for a few seconds then flip and hold for a few seconds. Lift tortilla and set in casserole dish that you are using to bake the enchiladas. You will see it is very soft so take care not to tear it. Place about 2 tablespoons cheese and onion filling across center of tortilla add about 1 to 2 tablespoons sauce over cheese then roll enchiladas as tightly as you can and slide over in pan with the seam side down. Repeat with remaining tortillas until you have 12 finished enchiladas. You will have a good amount of sauce and a small amount of cheese filling remaining. The 12 enchiladas should fit snugly in a 9 x 13 casserole dish. Spoon remaining sauce over enchiladas and spread to cover completely. Sprinkle with the remaining cheese and onion mixture. Bake for 20 to 30 minutes or until bubbly hot. This may be prepared ahead of time simply prepare as directed but do not bake. Cover with cling wrap and keep in refrigerator. When ready to bake remove from refrigerator and allow to come to room temperature or for at least 30 minutes then bake as directed. My first recipe post -- be kind. =o). | sour cream mild green chilies salt cheddar cheese green onion corn tortilla |
462,415 | Beef Flavored Rice | Place the bouillon in the water and add rice. I like using the better then bouillon but haved used bouillon cubes also. You can also use white rice if you prefer. I like making this in the microwave but you can also cook it on the stove top. In the microwave I cook on high for about 17 minutes. Microwaves vary so keep on eye on the rice. Fluff rice and serve. | bouillon beef bouillon cubes water butter brown rice |
358,526 | Creamy Sushi Rice Pudding | In a 2-qt covered saucepan heat 2-cups of water to boiling. Stir in rice adjust heat to a low simmer stir rice once more cover pan and simmer rice for 20 minutes without peeking. When rice is done in another pan or in microwave heat 1-1/2 cups of milk almost to a simmer. Stir in sugar and vanilla. Add the 1-1/2 cups of heated milk/sugar to rice and simmer for 6 minutes stirring frequently. Make sure and stir the rice on the bottom of pan to avoid scorching. Stir in raisins and simmer for another 3 minutes. Stirring frequently. In a small bowl stir 1/2 cup of milk with beaten egg and salt. Add milk/egg mixture to rice and simmer for 2-minutes stirring frequently. Stir in butter and serve warm or chilled. Brown sugar and/or cinnamon may be sprinkled on top of served rice pudding. | water rice milk granulated sugar vanilla extract raisins egg salt butter |
39,223 | Bev's Marinated Cucumber Salad | Combine vegetables in a bowl. In another small container mix together vinegar water sugar salt and pepper and combine well. Pour over vegetables. Cover and allow to marinate in refrigerator at least an hour. | cucumber tomatoes green onions cider vinegar water sugar |
383,055 | Cinnamon Swirl Banana Bread | Grease and flour two 9x5 loaf pans. Set aside. Mash bananas with vanilla in a medium bowl. Set aside. Combine flour salt and baking soda in another medium bowl. Set aside. Cream the butter and sugars. Beat on high 3-5 minutes until very light and fluffy. Add one egg at a time beating thoroughly after each addition. Alternate adding banana mixture and flour mixture (about three additions each). Fill each loaf pan in 3 layers; after each layer sprinkle on cinnamon. When loaf pans are full use a toothpick or skewer to swirl cinnamon (do not overmix or the swirls will not be apparent). It is not necessary to use all of the cinnamon; use only as much as is desired. Sprinkle each loaf with sugar (it will bake into a crunchy sweet crust). Bake at 350F 45-60 minutes until a knife inserted in middle comes out clean. | butter granulated sugar brown sugar bananas vanilla extract eggs flour salt baking soda cinnamon sugar |
230,897 | Watermelon Sherbet (Sharbat E' Tarbooz) | Sprinkle watermelon with sugar. Transfer to plastic zip-loc bags and freeze at least 4 hours (or up to several weeks). Finely purée frozen watermelon in food processor 2 cups at a time until fluffy. Serve in chilled tall parfait glasses garnished with mint sprigs. | watermelon sugar mint sprig |
248,339 | Birthday Cake Bubble Tea | To make cake batter I used a recipe from this site for cake mix frosting (#104747) and a recipe for make your own cake mix (#192436). In the second recipe I omitted adding leavening and eggs to the cake mix. Add everything except tapioca and ice to your cocktail shaker seal tight and shake for 10 seconds. Place tapioca at the bottom of a tall glass pour shaken mixture over pearls and serve with bubble tea straw and as much ice as you want. | tea milk prepared tapioca nutmeg vanilla extract |
502,804 | Thai Steamed Eggs | You will need a steamer that your bowls will fit inside. Bring water to a boil in the bottom your steamer. Lightly grease your heat proof bowls. Beat eggs thoroughly. Add the broth tomatoes pepper and soy sauce and stir to combine. Place the bowl onto the rack in your pot and cover. Steam for 15 minutes until the eggs are firm. Sprinkle the eggs with the minced onion and coriander and serve with rice. | eggs tomatoes soy sauce broth onion pepper garlic fresh coriander leaves |
532,199 | Scalloped Potatoes | In a bowl mix together the goat cheese with the cream. Season with salt and pepper. Add in the chives. Keep aside. Preheat the oven to 350 degrees F. Slice the potatoes into 1/8-inch thick slices by using a mandoline or a very sharp knife. Rinse and keep in cold water. In a large skillet saute the onions with garlic for about 10 minutes in olive oil. Season with salt and pepper. Drain and pat dry the potatoes. In an ovenproof dish nicely layer the potato slices. Cover with some caramelized onions and 1/4 of the goat cheese mixture. Repeat the layers and finish with the goat cheese mixture. Season each layer with salt and pepper. Pour the rest of the cream mixture over the potatoes and the butter. Cook in the oven for 1 hour until golden brown. | heavy cream chives yukon gold potatoes onions garlic cloves olive oil butter |
129,980 | Egg Pie | Preheat oven to 400°F. Combine all ingredients. Pour into pie shell place on a cookie sheet and bake 30 to 45 minutes or until set. Remove from oven and sprinkle with nutmeg. | sugar flour butter eggs milk vanilla nutmeg |
150,442 | Horseradish Dill Potatoes | Cut a thin strip around the center of each potato. Place potatoes in a small saucepan and cover with water. Bring to boil. Reduce heat; cover and cook 15-20 minutes or until tender. Drain. In small bowl combine the butter lemon juice horseradish salt dill weed and pepper. Pour over potatoes. | butter lemon juice horseradish salt dill weed pepper |
156,942 | Apple-Pancake Bake | preheat oven to 425°. beat eggs vigorously 30 seconds. stir in flour milk mix to blend well but do not over mix. divide butter into 6 muffin tins place in oven until melted. place 1 tsp brown sugar in each muffin tin divide apple among muffins. pour batter equally on top of apples. bake for 10-15 minutes or until top is golden brown. | eggs flour skim milk salt butter brown sugar apple |
430,740 | Maple Glazed Chicken Tenders | Prepare the chicken tenders in the oven as directed on a foil lined baking sheet. Meanwhile melt the butter in a medium skillet and cook the onions until soft. Blend in the syrup and the mustard. Cook to a simmer for 1 minute and remove from heat. Add the cooked chicken tenders to the skillet and stir to coat. Spreak glazed chicken back onto the baking sheet and cook 5-8 minutes longer until the sauce is set. | butter onions pure maple syrup ground mustard |
89,267 | Chicken Biscuit Bake | Heat oven to 375 degrees For base heat oil in large saucepan on medium-high heat. Add onion. Cook and stir until tender. Remove from heat. Stir in flour salt pepper basil and thyme. Add milk Worcestershire sauce and boullion powder. Return to medium-high heat. Cook and stir until mixture comes to boil and is thickened. Stir in chicken vegetables and cheese. Heat thoroughly stirring occasionally. Pour into 2-quart casserole. For biscuits combine flour sugar baking powder parsley and salt in a medium bowl. Add milk and oil. Stir with fork until mixture is just moistened. Drop dough by well-rounded measuring tablespoonfuls onto the hot chicken mixture to form 8 biscuits. Bake at 375 degrees for 35-45 minutes or until chicken mixture is bubbly and biscuits are golden brown. | onion all-purpose flour salt pepper basil thyme skim milk Worcestershire sauce chicken flavor instant bouillon parmesan cheese all-purpose flour sugar baking powder fresh parsley salt skim milk |
309,105 | Barbecued Breakfast Wrap | Heat oil over medium heat in a nonstick skillet large enough to hold all of the potatoes in a single layer. Add potatoes and yellow onion. Season with salt and pepper. Cook until crispy on all sides-about 8-10 minutes stirring frequently. Reduce heat and cook until tender when pierced with a fork 5-10 minutes. Remove from heat. Put the potatoes in a mixing bowl and add barbecue sauce green onion and oregano. Srir to coat. Return skillet to he stove add remaining 2 teaspoons of oil and heat over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook over high heat for 2 minutes or until just whites are cooked. Remove from heat. Divide the potatoes between the two tortillas and place one egg on top sunny side up and wrap. | potatoes yellow onion kosher salt pepper barbecue sauce green onion oregano eggs tortillas |
520,769 | Whole Lemon Roasted Chicken | Preheat oven to 350°F. Thinly slice one lemon and set aside; then peel and juice the other lemon. In a small sauce pot over low heat add the butter and when melted add in the lemon peel and 2 sprigs of thyme and cook until fragrant about 1 to 2 minute Add in the lemon juice and lightly season with salt. Remove neck and giblets from chicken. Rinse the chicken under cold water then pat dry with paper towel. Using a syringe inject half the butter into several spots of the chicken then brush the remaining butter over the chicken. Generously season inside and out with salt and pepper. Evenly sprinkle the garlic powder over the top then place the remaining thyme sprigs and lemon slices on top of the chicken in a single layer. Carefully place the chicken breast side up on a rack in a shallow roasting pan. Place the chicken in the oven and roast uncovered for 20 min per pound or until juices run clear and a kitchen meat thermometer inserted in the inner thigh registers at least 180°F. (About 2 hours). Remove the chicken from the oven and let stand a few min before carving. | lemons unsalted butter fresh thyme kosher salt young roasting chickens fresh ground black pepper garlic powder |
491,172 | Lemon Molten Cakes With Raspberries | Heat oven to 425°F Grease 8 (6-ounce) custard cups. Place onto ungreased 15x10x1-inch jelly-roll pan; set aside. Place butter and baking bar in large microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving stirring every 15 seconds until melted and smooth (60 to 90 seconds). Stir in flour and powdered sugar; mix well. Add eggs egg yolks lemon curd and lemon zest; beat with wooden spoon or wire whisk until blended. Pour evenly into prepared custard cups. Bake for 14 to 16 minutes or until edges are golden brown and center is puffy and just beginning to set. Let stand 10 minutes. Run tip of knife around edge of custard cup to loosen. Invert onto individual dessert plates. Shake to loosen. Sprinkle tops with powdered sugar. Serve with whipped cream. Garnish with fresh raspberries and mint sprigs if desired. This is a great make-ahead dessert recipe. Batter can be refrigerated up to 24 hours before baking. Bake them when you are finishing dinner and they will be ready when you want to serve dessert. | butter white chocolate all-purpose flour powdered sugar eggs lemon zest powdered sugar fresh raspberry mint sprig |
90,324 | Coconut Pineapple Cheese Cake | Mix the dry cake mix (reserving 1/2 cup) 1/2 C butter and 1 egg. Grease and flour a 13x9\" pan. Press the mixture into the bottom and bake at 350 degrees until light golden brown (about 15 min). Beat together all the filling ingredients in a small bowl and set aside. Combine the 1/2 C reserved cake mix with the sugar and cornstarch for the topping. Stir into that the crushed pineapple flavoring and 1 egg. Toast the coconut on a cookie sheet for about 5 minutes in a 375 degree oven. Pour the FILLING over the partially baked crust. Spoon the pineapple TOPPING over the filling. Sprinkle the toasted COCONUT over the pineapple filling. Bake for 350 degrees for 35-40 minutes. When done it should be a light golden brown and the filling should be set. Cool then refrigerate for 2 hours before serving. | butter margarine egg sugar cornstarch cream cheese milk butter margarine vanilla egg sugar cornstarch crushed pineapple with juice egg coconut |
393,686 | Portuguese Turkey Brine | Soak turkeys in salted water under refrigeration for 24 hours. Combine wine garlic paprika bay leaves salt hot pepper sauce and oregano. Marinate turkeys in this mixture for 24 hours under refrigeration. Turn occasionally. When ready to cook preheat oven to 450 degrees. Remove turkeys from marinade reserving marinade. Pack turkeys loosely with stuffing and cover openings of cavities with bread crusts; sew cavities closed. Bake remaining stuffing separately during the last half-hour turkeys are roasting. Wrap turkey wings in foil. Put turkeys into roasting pans and top with pieces of bacon putting some beneath turkeys as well. Pour reserved marinade over turkeys. Roast turkeys for 30 minutes; reduce heat to 350 degrees and roast turkeys about 2 1/2 hours more. If turkeys get too brown before they are cooked put aluminum foil over the top. If turkeys are roasted in a single oven they may need 30 minutes or more of extra roasting time. | turkey salt dry white wine garlic cloves sweet Hungarian paprika bay leaves fresh oregano bacon prepared stuffing |
90,813 | Hawaiian Teriyaki Burgers | Mix all ingredients. Form into patties. Grill or fry for around 15 min or until done to your likeness. | lean ground beef soy sauce sugar ginger garlic egg |
400,214 | Estrellas De Avena | Beat butter condensed milk vanilla and salt in a large bowl. Add oatmeal flour and baking powder and mix well. Stir in nuts. Refrigerate 1 hour. Roll dough (in batches) on a floured surface to 1/4 inch thick. Cut cookies using a star-shaped cookie cutter. Place cookies on a greased baking sheet. Brush each with beaten egg. Bake at 350 degrees for 15 minutes. Remove to wire rack to cool. | butter sweetened condensed milk vanilla salt oatmeal flour baking powder walnuts egg |
41,014 | Oatmeal Date Muffins | Combine oats and buttermilk and refrigerate for 8 hours. Preheat oven to 350. Combine flour buttermilk mixture brown sugar canola oil baking powder baking soda salt and eggs in large bowl. Beat with a mixer on medium speed until smooth. Fold in dates. Bake in muffin tins at 350 for 12-15 minutes. Cool muffins on wire rack. | rolled oats low-fat buttermilk whole wheat flour brown sugar canola oil baking powder baking soda salt eggs dates |
466,565 | Easy Chicken With Baby Potatoes | In a large bowl stir together yogurt paprika garlic olive oil and salt. Add the chicken pieces to the bowl and turn to coat with the yogurt mixture. Cover the bowl with plastic wrap and marinate in the fridge for 2-8 hours. Preheat oven to 400°F Line a baking pan with cooking spray. Cut the potatoes in half and lay them in the baking pan. Place the chicken pieces on the potatoes. Roast for 45-60 minutes or until chicken is done. | plain yogurt extra virgin olive oil kosher salt chicken drumsticks chicken thighs baby potatoes |
383,588 | Cheddar Breadsticks | Place ingredients in the order recommended by your manufacturer into the bread pan (mine is liquids first). Press the menu button to select the dough program. When cycle is completed remove dough from machine and transfer to a lightly floured surface and punch down to deflate. Preheat oven to 375°F and line baking sheets with parchment paper. Roll the dough out into a rectangle about 1/4-inch thick 10 inches long and 22 inches wide. Roll the rectangle so that its width runs from left to right. With a pizza cutter or sharp knife cut strips that are each ½- inch wide. Twist each strip so it resembles a cheese straw. Place on parchment lined baking sheet and cover with plastic and allow to rest for about 30 minutes. Once breadsticks have rested brush with olive oil and bake until golden about 15 to 20 minutes. Allow to cool slightly and serve. | water extra virgin olive oil salt granulated sugar bread flour sharp cheddar cheese paprika |
206,593 | Easy Chicken Paprikash | Cut uncooked chicken into bite size pieces. In a large pot heat oil. Meanwhile mix flour paprika seasoned salt and pepper. Dredge chicken pieces in flour mixture brown in hot oil. When chicken pieces are browned add French onion soup lower heat to simmer. Simmer for about one hour. After the hour begin cooking rice. While rice is cooking add sour cream to chicken mixture blend well and simmer(approximately 20-30 minutes). Serve chicken mixture over the hot cooked rice. | boneless skinless chicken breasts boneless skinless chicken thighs flour paprika seasoning salt black pepper sour cream cooked rice |
165,418 | Hobo Stew | Add all of your vegtables beans tomato sauce broth and your worcestershire sauce. Stir everything. Add all of your seasoning stir. Place your meat on top put your lid on and cook it on high for 5 hours or low for 9 hours (these are guesses! Cook till done is what I do). | hamburger tomato sauce pinto beans green beans corn chicken broth onion potatoes carrots Worcestershire sauce basil rosemary pepper bay leaf salt |
330,025 | Hot Chocolate for 100 | ix all ingredients. Add desired amount to hot water. | dry milk powdered sugar |
204,115 | Ham and Cheese Spread | Pulse ham in a food processor until finely chopped and transfer to small bowl. Stir in remaining ingredients and stir to combine. Spread on sandwiches and enjoy. | smoked ham gruyere cheese butter fresh ground black pepper |
433,247 | Megli Popsicles (Lebanese) | Soak the rice in 1/2 liter of water for 2 or 3 hours before starting the pudding. Soak the nuts in water and a bit of orange blossom water Mix the sugar and spices in a small bowl and set aside. Boil the one liter of water in a large heavy-bottomed pan. Mix the rice and 1/2 liter of water mixture with a wire whisk and add to the boiling water. Reduce the heat to medium and stirring constantly gradually add the sugar and spices. Keep stirring until the rice mixture thickens about 45 minutes to one hour. Pour into a large serving platter or individual bowls to cool. Garnish with some shredded coconut and a medley of nuts. ENJOY! | sugar water cinnamon |
158,432 | Coconut and Mandarin Cupcakes | Preheat oven to 375F and grease/paper-line a muffin pan. In a large bowl combine the eggs sugar oil orange juice and peel if using and mix well. Do the same with the dry ingredients in a seperate bowl then mix into the wet ingredients; stirring just until moistened. Fold in the mandarins and white chocolate chips. Spoon mixture into muffin cups about 2/3 full. Combine the topping ingredients and sprinkle over each muffin. Bake muffins for 15-20 minutes or until golden brown. | sugar eggs all-purpose flour lemon peel baking powder baking soda salt mandarin oranges sugar flaked coconut butter margarine |
507,206 | Easy Chicken Parmesan | Heat oven to 375°F. Pour tomato sauce and undrained tomatoes into 13x9-inch baking dish. Stir in 1/4 cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover. Bake 30 minutes or until chicken is done (165°F). Meanwhile cook spaghetti as directed on package omitting salt. Top chicken with remaining cheeses; bake uncovered 5 minutes or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce. | boneless skinless chicken breasts spaghetti |
332,196 | Garlic and Oil Pasta | Cook pasta until it's al dente - still slightly firm to the bite. In a large skillet over medium heat cook garlic and pepper in until it speaks. Add anchovies and stir them in oil with a wooden spoon until they disappear. Toss drained pasta into this pan. Coat the pasta evenly with the garlic and oil and anchovies. Add parsley and black pepper. Toss and taste. Adjust with ground pepper and salt to taste. Serving Suggestion: Dump into a large oval dish and serve with greans and bread. | linguine garlic cloves crushed red pepper flakes extra virgin olive oil anchovy fillets fresh flat-leaf parsley fresh ground pepper |
417,782 | Braised Butterbeans With Tomatoes from Olive Magazine April 10 | Soak the beans overnight in cold water and slip the beans out of their skins. Drain rinse and put in a saucepan cover with cold water and simmer until just tender- about 50 minutes. Heat the oven to 150/ gas mark 3. Drain beans reserving the cooking liquid. Heat the oil in an ovenproof pan and add the onion and garlic cook until softened. Add the tomato puree and cook for 1 minute. Add the tomatoes sugar herbs beans and 300ml of the cooking liquid. Season cover with lid and pout in the oven for 30 minutes. Remove the lid stir and cook for a further 30 minutes until most of the liquid has been absorbed serve warm or at room temperature. | butter beans olive oil onion garlic cloves tomato puree plum tomatoes sugar parsley oregano |
436,802 | Greek Salad | 1.\t Place the first seven ingredients in a large salad bowl and toss gently. 2.\t Drizzle the lemon juice and olive oil over the salad. 3.\tSprinkle the oregano sea salt and black pepper on top. 4.\tGently stir all items again to ensure seasoning is distributed evenly and serve. (Optional: lay over a bed of romaine). | tomatoes cucumber green onions fresh cilantro feta cheese pitted black olives garlic clove lemon juice |
124,184 | Authentic Jamaican Jerk Sauce | Put content in a food processor or blender and liquify. Pour sauce in a jar and keep refrigerated. The sauce will keep forever if kept refrigerated. To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time. Marinate meat at least 2 hours. | pimiento brown sugar garlic cloves scotch bonnet peppers thyme leaves scallion cinnamon nutmeg soy sauce |
449,254 | Mulled Spiced Pavlovas | To make the meringues heat the oven to 275 degrees F and line a baking sheet with parchment paper. Using a spice grinder finely grind the cardamom seeds clove allspice and cinnamon together. Whisk the egg white until stiff peaks form then gradually whisk in the sugar a tablespoon at a time until you have a stiff shiny mixture. Fold in the cornstarch vinegar vanilla spice mix and orange zest. Divide the mixture into two on the prepared baking sheet and use the back of a spoon to make a slight hollow in the centre of each. Bake for 50 minutes until crisp then turn off the heat and leave the meringues cooling in the oven for 30 minutes. Finish cooling on a wire rack. For the figs put all the ingredients (except the figs) in a saucepan and bring to the boil. Remove from the heat and leave to infuse for 30 minutes. Reheat the liquid pour over the figs then leave over night or at least until cool. Drain the figs reserving the liquid and thickly slice each into 2 or 3 pieces. To make the sauce put 125 ml of the reserved fig liquid and sugar in a pan. Stir over low heat until the sugar has dissolved then whisk in the cocoa and chocolate. The mixture will thicken as the chocolate melts. Allow the sauce to cool to room temperature. To assemble spoon a little creme fraiche onto each pavlova top with the fig slices and drizzle with chocolate sauce. Serve extra sauce on the side. | cardamom clove ground allspice ground cinnamon caster sugar cornstarch white wine vinegar vanilla extract orange zest creme fraiche red wine caster sugar cloves allspice berries cinnamon stick cardamom pods lemon orange vanilla pod bay leaf dried figs wine caster sugar cocoa powder |
441,914 | Cranberry Barbeque Sauce | Heat oil in a medium pot over medium high heat. Add garlic onion salt and pepper and cook stirring occasionally until deep golden brown 12 to 15 minutes. Add sugar tomato paste mustard and cayenne and cook stirring constantly until darkened and fragrant 2 to 3 minutes. Stir in vinegar and cranberries and continue to cook stirring often until cranberries begin to pop 3 to 4 minutes. Stir in broth bring to a boil reduce heat to medium low and simmer until thickened about 10 minutes. Set aside to let cool slightly. Transfer contents of pot to a blender or food processor and purée until smooth. Transfer to a jar seal tightly and refrigerate. | canola oil garlic yellow onion dark brown sugar tomato paste dry mustard cayenne apple cider vinegar cranberries vegetable broth |
265,560 | Simple Cheese Sauce -- No Lumps | Heat milk over medium heat to a gentle simmer. Toss flour with cheese. Add to simmering milk by handfuls stirring in each handful and letting it melt before adding the next. After all cheese has been added bring the sauce to a gentle simmer for one minute. Remove from heat and let sit 3-5 minutes before using on any food that tastes good under cheese sauce. | milk flour extra-sharp cheddar cheese garlic powder |
110,167 | Oat Crisps | Preheat oven to 375°F. Cream butter with the sugar until light and fluffy. Sift the flour salt and soda into the creamed mixture and mix well. With floured hands roll the dough into walnut-sized balls and roll in oatmeal to coat. Placed on greased cookie sheets about 2 inches apart. Bake for 10-15 minutes or until light golden. Cool on a wire rack. | butter margarine sugar all-purpose flour salt baking soda oatmeal |
206,065 | Crazy Crust Sausage Pizza (Not With Bisquick) | Set oven to 350 degrees. In a large skillet cook the sausage meat with onion bell pepper and garlic until browned stirring to break up the meat; drain fat and set aside. Grease a 14-inch round deep-dish pizza pan then dust lightly with flour. In a medium bowl mix together the flour with baking powder salt Italian seasoning black pepper and cayenne pepper (if using) add in milk and eggs stir until well blended. Pour the mixture into the prepared pan tilting pan as necessary so that the batter covers the bottom of the pan. Sprinkle the top of the batter with 1/4 cup parmesan cheese then sprinkle the sausage mixture and sliced mushrooms over the batter and cheese. Bake at 350 degrees for about 25-30 minutes or until pizza is golden brown. Remove from oven and drizzle with pizza sauce then 1/4 cup grated parmesan cheese and then top with grated mozza cheese; return to oven and bake about 8 minutes or until the crust is a deep golden brown and the cheese is melted. Delicious! | onion fresh garlic green bell pepper flour baking powder salt black pepper cayenne pepper milk eggs mozzarella cheese parmesan cheese Kittencal's Pizza Sauce |
140,799 | Grilled Maui Chicken | For the salsa combine all fruit vegetables and herbs in a bowl. In a separate bowl add the remaining ingredients and whip with a whisk until well combined and all sugar is dissolved. Pour liquid over fruit and vegetables and toss until well combined. In a stainless mixing bowl combine water soy sauce pineapple juice sugar and lemon juice; whisk until sugar has dissolved. Pour marinade over chicken and swirl until all chicken breasts are covered; cover bowl and refrigerate for 8 hours. Remove chicken from marinade and grill about 4-5 minutes turning once and grilling other side 4-5 minutes until center temperature reads 160°F. Serve chicken topped with spoonful of salsa. | pineapple papaya mango bell pepper red onion cilantro lime juice white vinegar brown sugar ground nutmeg black pepper boneless skinless chicken breasts water soy sauce granulated sugar lemon juice |
153,700 | Chicken Fingers Dipping Sauce | Mix together the mayo ketchup and garlic powder blending well. Add. worcestershire sauce and blend well. Cover surface of sauce with black. pepper until just coated. Blend well. Repeat process covering surface of. sauce with black pepper and stir until blended well. Refrigerate for at least two hours. prior to use to allow the flavors to mingle. | Hellmann's mayonnaise Heinz ketchup garlic powder Worcestershire sauce black pepper |
147,240 | Turkey Leftover Creamy Potato and Asparagus Soup | Dice the potatoes and microwave for 2-3 minutes with a little water just enough that fork can slide out. Combine first 7 ingredients and mix well. If using fresh onion saute in butter and then add turkey mixture. Stir on medium high for 1 minute and then add asparagus till color begins to change. In sauce pan add milk potato flakes half and half and the chicken soup granules stir in turkey mixture and simmer on low till soup thickens. If soup mixture is not thick enough add a bit more flakes or less depending on your taste. | sage black pepper cayenne pepper garlic powder parsley oregano potatoes asparagus spears nonfat milk half-and-half butter chicken bouillon chicken broth |
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