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13,470 | Garam Masala (Hot Mixed Spice) | This spice is used in many indian receipes to add flavor. It can also be used as garnish for salad yogurt meat etc. The proportion of the ingredients can be changed to suit one's personal taste. Place all dry ingredients in a blender and blend into a fine powder. The spice powder can be stored in any airtight container. | black peppercorns cardamom seeds cloves cinnamon stick cumin seed fennel seed nutmeg |
141,190 | Napa Daves Easy Crock Pot Pizza Soup | In your crock pot combine the above ingredients (except the cheese) and let them cook for 4 hours on low. Top each serving with a little cheese and serve with crusty bread! | onion bell pepper mushroom zucchini beef broth Italian-style tomatoes Italian sausage mozzarella cheese |
16,913 | Easy Fish Stew | Heat oil in a Dutch oven over medium high heat. Add onion celery and chili powder sauté 3 minutes or until tender. Stir in the corn Worcestershire sauce diced tomatoes 2 cups water cook for 10 minutes. Add the fish and cook for 3 minutes or until fish is done. Taste and add salt and cayenne pepper to taste. Stir in parsley. | olive oil onion celery chili powder frozen whole kernel corn Worcestershire sauce no-salt-added diced tomatoes water cod parsley cayenne pepper salt |
339,937 | Rum-Nut Pudding Cake | Sprinkle nuts evenly in bottom of greased and floured 10-inch tube or fluted tube pan. Combine cake mix eggs 1/2 cup water the oil and 1/3 cup rum in large mixing bowl. Beat at low speed in electric mixer just to moisten scraping sides of bowl often. Beat at medium speed for 4 minutes. Pour into pan. Bake at 325 degrees for about 1 hour or until wooden pick inserted in center comes out clean. | pecans instant vanilla pudding eggs water dark rum sugar butter water dark rum |
386,827 | Apple Sausage Pancakes With Cider Syrup | CIDER SYRUP: In medium saucepan combine sugar cornstarch and pumpkin pie spice; stir in apple cider and lemon juice. Cook stirring constantly until mixture thickens and boils for 1 minute. Stir in butter. Reduce heat just to keep syrup warm while making pancakes. Heat griddle. PANCAKES: In small bowl beat egg on high speed until thick and lemon colored about 5 minutes. Stir in pancake mix milk oil and cinnamon. Fold in apples and sausage. Grease griddle lightly before making each batch. Pour batter from 1/4 cup measuring cup onto hot griddle. Bake until bubbles appear about 2 minutes. Flip and cook another 2 minutes. Serve with hot Cider Syrup. | sugar apple cider cornstarch lemon juice pumpkin pie spice butter egg cinnamon apple milk bulk pork sausage |
148,693 | Christmas Porridge | ix it together! | oatmeal cinnamon dried cranberries craisins chocolate chips |
18,698 | Grandma's Famous Potato Salad | Cut potatoes into cubes about 1inch squares. Boil potatoes until soft but not mushy! Let cool while mixing all ingredients except the mayonnaise. Blend in mayo last. Pour mixture over potatoes and lightly toss. Refrigerate before serving. | sour cream mustard ground pepper fresh parsley vinegar sugar mayonnaise potatoes |
352,995 | Instant Dinner, Just Come Home ! | Place the pork cottage roll in a large pot. Add the potatoes onion carrots parsnips apple turnip and rutabaga to the pot. Next fill the pot with the apple cider and water. Take a small piece of cheesecloth and add the bay leaves and peppercorns to it tie it and drop into pot . Place pot on stove top and bring to a boil reduce the heat and simmer for 2 1/2 - 3 hours. When the meat is cooked remove from pot and add the cabbage to the vegetables. Cook until all the vegetables are tender then drain. In a small bowl mix the brown sugar and mustard together and spread all over the meat. Place in a 325 oven for 15 - 20 minutes and when the meat is cooked slice and serve with the cooked vegetables. | cottage roll potatoes sweet potato onion carrots parsnips apple turnip bay leaves black peppercorns salt apple cider water cabbage sugar mustard |
165,656 | Yerushalmi Kugel | Cook egg noodles according to package directions. Strain and set aside to cool. In a small 1 quart saucepan dissolve the sugar and oil over low heat. Cook until sugar turns medium brown stirring occasionally. (this should take about 20 minutes). Immediately pour carmelized sugar over cooled noodles and stir with woden spoon to separate lumps (some will remain and this is okay ugar will remelt during baking). Let cool to room temperature so as not to cook eggs. Mix eggs with salt and pepper and add to nodle miter. Mix well. Pour into 9x13 pan. Bake in oven set to 350 degres for 1 hour. | eggs salt ground black pepper sugar |
281,839 | Bob's Grilled Vegetable Terrine | Grill the pepper under a hot grill and skin. Grill or fry the eggplant and zucchini with the olive oil and set aside. Heat remaining oil in frypan and fry the onions and raisins till limp add the red wine vinegar and cook slowly stirring often until syrupy. Lightly grease a loaf tin with oil. (Or line it with glad wrap prefered). Heat half the tomato juice with the gelatine; dissolve over low heat stirring. add basil leaves to the loaf tin and cover with a layer of the skinned peppers cover with juice. layer the eggplant then zucchini adding juice as you go. Then the onion mixture keep layering till you run out ending with red pepper. Mix the rest of the tomato juice with the leftover tomato/gelatine mixture and pour into the terrine. Tap the sides to settle the mixture. (Or stab the middle with a skewer and shake the hell out of it). Cover and chill till set. Whisk all the dressing ingredients together. Have a glass of wine. | eggplant zucchini olive oil red onion raisins red wine vinegar tomato juice gelatin basil leaves extra virgin olive oil red wine vinegar ground black pepper |
292,854 | Grilled Lamb Chops With Merlot Marinade | Combine the onion garlic sage wine and olive oil in a large ziplock bag and squish to mix well; add the lamb chops and marinate in the refrigerator for 8 to 12 hours. Drain the lamb chops reserving marinade. Pour reserved marinade into a saucepan and bring to a boil; boil for 5 minutes. Arrange lamb chops on a grill rack. Brush with the cooked marinade and grill until chops are cooked through (about 10 minutes per side for well done but keep checking to make sure they are not overdone) basting occasionally with the cooked marinade. NOTE: If sage or rosemary grown in your garden use a few sprigs as the marinade brush for extra flavor. | onion garlic cloves fresh rosemary fresh sage leaves olive oil lamb chops |
68,886 | Tricolor salad with White Beans | Place beans yellow pepper and tomatoes in large bowl. Add parsley vinegar olive oil salt and pepper and toss. ENJOY! | white beans cherry tomatoes parsley red wine vinegar olive oil salt pepper |
206,559 | Raspberry Phyllo Cups With Pistachio Cream | Position rack in lower third of oven. Heat oven to 350°F Butter inside and rims of 6 LARGE muffin cups with 2 tbsp of butter. Melt in sauce pan 1/4 cup butter. Measure out sugar and set aside. Stack 4 sheets of phyllo dough flat on top of each other and cover with plastic wrap and damp towel to prevent drying. Place one sheet of dough on workstation and brush with melted butter then sprinkle with sugar. Cover with second sheet of phyllo dough; butter it and sprinkle with sugar in same manner. Repeat process for remaining sheets. Cut stacks in 12 square stacks 4 1/2 inches per side ( 4 strips lengthwise 3 widthwise). Place 1 square stack in muffin cup; ease it in with the back of fingers so it covers half of the bottom and rises to hang over the side of the cup. Ease in second stack slightly overlapping the first to cover the other half of muffin cup. Repeat for 5 remaining cups. Bake dough until golden brown 10 to 15 minutes; let cool completely then remove from muffin cups. Whip together in bowl until almost stiff heavy cream sour cream 2 table spoons sugar and vanilla. Fold in pistachios. Just before serving place phyllo cup on serving plate and divide cream among cups. Garnish cups with fresh raspberries and mint sprigs. Serve immediately. | unsalted butter butter sugar phyllo dough heavy cream sour cream sugar vanilla pistachios fresh raspberries |
79,728 | Cranberry and Strawberry Compote | Take frozen strawberries out to thaw. Wash peel core and chop apple. Rinse and inspect cranberries. Whisk together apple cider and Splenda in medium saucepan. Over medium heat bring mixture to a boil stirring occasionally. When boiling add cranberries and apple pieces. Return mixture to boiling over medium heat then cover and cook 10 minutes or until cranberries have\"popped\" and compote is thickened. Remove saucepan from heat. Add cinnamon and partially thawed strawberries and stir until strawberries are thoroughly incorporated. Serve warm or chilled. Better second day after chilling in refrigerator. | cranberries sweet apple apple cider cranberry-apple cider Splenda sugar substitute cinnamon strawberries |
3,129 | Chocolate-Caramel-Pecan Cheesecake | Combine graham cracker crumbs and butter stirring well. Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan. Unwrap caramels; combine with milk and heat over low heat until caramels are melted stirring often. Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside. Beat cream cheese at high speed until light and fluffy; gradually add sugar mixing well. Add eggs one at a time mixing well after each one. Stir in vanilla and chocolate; beat until blended. Spoon over pecan layer. Bake at 350 degrees for 30 minutes. Remove from oven and run knife around edge of pan to release sides. Let cool t o room temperature on a wire rack; cover and chill at least 8 hours before serving. Top with pecan halves and serve. | graham cracker crumbs butter margarine evaporated milk pecans cream cheese sugar eggs vanilla extract pecan halves |
444,862 | Jicama and Orange Salad | In a large bowl combine jicama cucumber red onion oranges and lettuce. Toss lightly to mix. In a small bowl whisk together oil vinegar and salt. Pour dressing over salad and toss to coat evenly. Serve at once. | jicama cucumber red onion navel oranges romaine lettuce rice vinegar salt |
39,425 | Freezer Raspberry Jelly | Wash jars and lids in hot soapy water rinse and sterilize jars and lids by (1) boiling in water for 15 minutes (leave in water til needed.) Lids may be sterilized by placing in boiling water and boiling 5 minutes (leave in warm water til needed.) Utensils should also be sterilized. Stem and thoroughly crush fully ripe fruit. To extract juice place prepared in jelly bag and squeeze. NOTE: To make own jelly bag use a square meter of cheesecloth 3 layers thick. Wet cloth and spread over a colander or strainer in a bowl. Add fruit. Bring corners of cloth together. Twist bag or cloth and squeeze to extract juice. For clearer jelly use 1 1/2 times fruit called for and let juice drip through without squeezing. Using liquid measure measure the amount of prepared juice and add to a large bowl. To measured juice in bowl add the exact amount of sugar specified. DO NOT REDUCE sugar. Sugar is critical for the set. Mix well and let stand 10 minutes. Add CERTO liquid to juice mixture and continue stirring a full 3 minutes. A few sugar crystals will remain. Pour jelly into washed containers leaving 1/4 inch head room. Cover containers at once with tight fitting lids. Let stand at room temperature 24 hours til set. Store in freezer. If using within 3 weeks store in refrigerator. | ugar |
439,963 | Chili Con Karen | Brown beef and sausage; remove meat & cook onion and garlic in pan drippings until transparent but not brown; drain. Add meat back to the pot. Add remaining ingredients and stir well. Bring to a boil and then reduce heat and simmer uncovered for two hours stirring frequently. | ground beef pork sausage onion garlic cloves tomato paste pinto beans diced tomatoes tomatoes and green chilies bell peppers chili powder cumin salt sugar white vinegar water |
236,909 | Spaghetti With Meat Sauce | Brown ground beef and drain set aside. In same pan sautee mushrooms pepper and onion until firm. Put sauce in pan and add veggies and ground beef. While sauce in warming cook pasta per package directions. Sauce is ready when hot. Drain pasta and cover with sauce add parmasean cheese if desired. | lean ground beef green pepper onion parmesan cheese |
320,608 | Muffuletta Sandwich (Schlotzsky Style) | Combine all the olive salad ingredients and mix well. Chill for at least 30 minutes. Spread a couple tablespoon of olive salad in the inside of top of the bun. Alternating layers of meats and cheese on the bottom half (alternating). Carefully close the sandwich. Can be eaten hot or cold. To heat wrap in foil and place in 350 degree oven for 8 minutes or lightly grill until cheese is melted. Serve garnished with pepperoncini pepper. | extra virgin olive oil shallot celery fresh flat-leaf parsley garlic fresh ground black pepper Sourdough Sandwich Buns (Schlotzsky Style) mortadella ham mozzarella cheese provolone cheese fontina |
269,071 | Cajun Red Beans | Pre-soak beans overnight or use quick soak according to pkg. directions. Add ham bone stock water tomato sauce worcestershire and hot sauce to pot with beans. Bring to a boil then lower heat to a simmer. (Make a mental note of the time.). Sauté sausage and ham (a little browning of the meat adds nice flavor) add to pot. Sauteé onion celery and garlic in same pan in rendered meat fat add to pot. (Optional) De-glaze pan with sherry reduce until almost evaporated add some of the broth from pot to capture browned bits add back to pot. Add remaining seasonings and simmer for a total of 2 1/2 hours from above start time stirring every half hour. To thicken smash some of the beans against the side of the pot as it simmers after they have softened about an hour before done. Remove bay leaves and ENJOY! | dried kidney beans ham bone water Worcestershire sauce tomato sauce smoked sausage kielbasa ham onions garlic cloves celery sherry wine dried thyme dried basil black pepper bay leaves |
433,071 | "olive Garden" Salad and Dressing Recipe | For the dressing: Mix the first eleven ingredients in a blender until well mixed. If this is a little to tart for your own personal taste add 1 Tablespoon of sugar. For the salad: Pour 1/2 package of the salad blend into a large salad bowl. Top with 1/2 of the onion olives banana peppers croutons and tomatoes. Add dressing to taste and toss well. Add the other 1/2 bag of salad and more dressing to taste. Toss well. Top the salad with the remaining onion olives banana peppers croutons and tomatoes. Pass the grated Parmesan cheese and black pepper mill at the table. | mayonnaise white vinegar corn syrup parmesan cheese romano cheese fresh garlic clove parsley flakes lemon juice sugar purple onions banana peppers crouton roma tomatoes parmesan cheese pepper |
233,854 | Minted French Green Beans | Rinse beans. If desired trim tips off beans; drain. Place a steamer basket in a large skillet. Add water to just below the bottom of basket. Bring water to boiling. Place beans in steamer basket. Cover and steam for 2 minutes. Drain. Rinse with cold water. (Or plunge into ice water.) Drain well. In a medium bowl lightly toss together beans shallot oil and mint. Season to taste with salt and pepper. Cover and chill for 2 hours. | green beans shallot extra virgin olive oil of fresh mint kosher salt fresh ground black pepper |
527,628 | Bahamian Baked Johnny Cake | Preheat oven to 325 degrees. With an electric mixer mix the butter and sugar together until combined. Add the flour water salt and baking powder to the bowl. Combine. Add the milk slowly until the batter is sticky. Dust hands with flour. Transfer dough from bowl to greased 9x9 pan. Gently flatten the dough in the pan. Bake for 1 hr or until the edges of the johnny cake are browned. The johnny cake will not rise much. (Every stove is different so while it's baking keep an eye for the golden edges). | butter sugar flour water salt baking powder milk |
307,955 | Greek Macaroni With Meat Sauce | In a large deep skillet over medium high heat warm oil. Add onions and garlic and saute till translucent (about 5 minutes). Add beef and brown well breaking meat up as it cooks. Stir in cloves cinnamon bay leaf tomatoes tomato paste and wine. Stir reduce heat and simmer till thick and flavors are well blended (about 1 hour). Adjust seasonings. Bring a large pot of water to a boil add macaroni and cook according to package directions or till just tender to the bite (15-20 minutes). Drain well. (the original recipe calls for 2 lbs of pasta - this sounded like a huge amount to me so use your own judgement regarding your own family's tastes). Place half the macaroni on a large heated platter. Sprinkle generously with cheese. Place remaining macaroni on top and sprinkle again with cheese. Melt butter in a large skillet over medium high heat till it foams and turns golden brown stirring constantly with a wooden spoon so that it does not burn. Pour butter over macaroni then spoon some of the meat sauce over the top. Serve macaroni with remaining meat sauce in a bowl alongside. Pass additional cheese and serve immediately. | olive oil onion garlic cloves lean ground beef ground cloves cinnamon bay leaf crushed tomatoes tomato paste dry white wine salt macaroni parmesan cheese butter |
415,438 | Smore's Lava Cakes | Preheat the oven to 425°. Grease four 6-ounce custard cups then coat with sugar; place on a baking sheet. In a medium bowl microwave the butter and chocolate at medium power for 2 minutes; stir until smooth. In a medium bowl whisk together the eggs egg yolks and sugar until foamy. Whisk in the chocolate mixture then the flour. Fill the prepared custard cups two-thirds full with the batter. Bake until the edges are puffy 13 to 15 minutes. Meanwhile in a medium bowl microwave the heavy cream at high power for 30 seconds. Stir in the marshmallow cream until smooth. Carefully invert the cakes onto plates and drizzle the marshmallow sauce on the side. Top with the graham cracker crumbs. | unsalted butter sugar bittersweet chocolate eggs flour heavy cream marshmallow cream graham cracker squares |
195,519 | Shredded Pork Barbacoa | Sprinkle roast all over with salt pepper and garlic powder. Place in crockpot and cook on low for 7-8 hours. After cooking take roast out and shred. Place back into crockpot. Add the enchilada sauce and brown sugar and let it heat through. | salt pepper garlic powder brown sugar |
177,516 | Broccoli-Pasta Alfredo | Cook pasta according to package directions adding broccoli durng last 3 minutes of cooking time; drain and keep warm. Melt butter in a large saucepan over medium-high heat. Add shallots and saute 3 minutes or until lightly browned. Stir in half-and-half. Cook stirring constantly 3 minutes or until thoroughly heated. Stir in Parmesan cheese and next three ingredients until smooth. Stir in pasta and broccoli. Serve immediately. | bow tie pasta broccoli florets butter shallot half-and-half parmesan cheese fresh basil fresh ground black pepper crushed red pepper flakes |
446,536 | Smoky Steaks With Chunky BBQ Sauce | Chunky BBQ Sauce: combine pineapple onion 1T brown sugar and balsamic vinegar in saucepan. cook over high heat 2-3 minutes or until liquid is syrupy stirring occasionally. reduce heat to medium add barbecue sauce. cook and stir about 1 minute or until heated through. set aside. Steaks: combine 2T brown sugar steak seasoning and chili powder in small bowl; press evenly onto beef steaks. make a wood chip foil packet by tearing a 12x12-inch square piece of alluminum foil and place 1c dry hickory wood chips onto center of foil. seal packet by bringing the two opposite sides together above the chips; fold down in a series of 2 to 3 tightly sealed folds. fold remaining open sides up and over 2 to 3 times pressing firmly to seal at each fold. place wood chip foil packet on one side of grill directly on medium ash-covered coals. place cooking grid over coals. place steaks in center of grid not directly over foil packet. grill covered 20-24 minutes for medium rare to medium doneness turning occasionally. season with salt if desired and serve with chunky bbq sauce. | beef brown sugar chili powder salt pineapple chunk red onions brown sugar barbecue sauce |
502,728 | Dry-Brined Pickles - Sausai S?dyti Agurkai (Lithuania) | Wash the pickles well cut off a thin slice from either end. You can leave them whole if the cukes are small or slice in half lengthwise. (I have also sliced them across or into spears to make 4 pieces per cucumber as I could not find the small ones I like). Place in a sealable plastic bag. Add the salt garlic and chopped dill to the bag and refrigerate shaking the bag a few times during the \"cooking\ if you can. (I've also made these with just 1 tsp of salt and no garlic and I just may like those even better). They will be ready in 6 to 8 hours although I snuck some at 3 hours. | pickling cucumber coarse salt garlic clove fresh dill |
236,934 | Roasted Corn and Onions | Chop onions and place in microwave-safe dish with the olive oil. Microwave on high for 8-10 minutes (until clear). Pour onion/oil mix into large skillet over medium heat. Add frozen roasted corn. Add seasonings. Stir as onions begin to caramelize and corn continues to roast. Enjoy! | yellow onions olive oil frozen corn sea salt |
319,222 | Corn on the Cobcake | Start by mixing the cake mix oil and eggs as directed on the box. Place the combined ingredients in white cupcake cups and bake in the oven as directed. After the cupcakes have cooled completely frost with the white frosting. Place yellow and white jelly beans on top of the frosting in rows to look like the corn kernels. Set three cupcakes side by side in the corn plate. Sprinkle the white decorating sugar on top to give the appearance of \"salt\ Microwave a Starburst piece in the microwave for about 8 seconds and stretch it to give the appearance of melted butter. Place this on the center cupcake. Add a corn holder to each end of the cob and serve. | eggs jelly beans jelly beans |
465,539 | Pakistani Style Aloo Ka Salan/Tarkari | In a wok heat oil. Then add red chilies stir them for 10 seconds & add cumin seeds. Stir fry them for 10 seconds & add potatoes. (Make sure that you have cumin seeds & potatoes ready before heating the oil & don’t let the cumin seeds stir fry more than 10 seconds or else they’ll burn & loose the aroma.) Mix the potatoes well (at this point the potatoes might start to stick to the pan so be extra careful) Add tomatoes salt red chili powder turmeric powder and coriander powder. Mix again. Cover & let them cook on medium low heat till the tomatoes get tenderized & the potatoes get almost 75% done. Now add mint leaves & green chilies. Mix cover & cook on low heat for another 15 minutes or till the oil separates & your Aloo Ka Salan gets done. Enjoy with Hara Raita & Roti/Chapati. | potatoes tomatoes cumin seed turmeric powder salt red chili powder coriander powder mint leaves green chili pepper |
235,923 | Scallops, Scampi-Style | Prepare couscous as directed on package. Meanwhile pull off and discard tough crescent-shaped muscle if any from each scallop; rinse to remove sand from crevices. Pat scallops dry. From Lemon grate 1 teaspoon peel and squeeze 2 tablespoons juice. In a bowl toss scallops with garlic 1/2 teaspoon peel 1/4 teaspoon salt and 1/4 a teaspoon coarse black pepper. With vegetable peeler slice each squash length wise into this long ribbons until you reach the core with seeds; discard core. Set aside ribbons. In non-stick 12-inch skillet heat margarine over medium-high heat until melted. Add scallops and cook 5 to 6 minutes until browned and just opaque throughout turning over once; transfer scallops to plate. Add squash to same skillet. Reduce heat to medium; cover and cook 2 minutes stirring once. Uncover and cook 1 minute or until tender-crisp. Remove squash from heat; stir in lemon juice and remaining peel. Spoon vegetable mixture onto 4 plates; top with scallops and sprinkle with chives. Serve with couscous. | couscous sea scallops lemon garlic clove zucchini margarine salt coarse black pepper chives |
199,083 | Squash Delight | Prepare squash either by peeling and boiling or bake in oven until tender. cool and mash. Yield for cooked squash is about 2 cups of puree. Saute onion and carrot in frying pan with tsp oil.Cool. In small bowl combine cooled onion carrot sour cream maple syrup and soup. Fold in squash. Prepare stuffing according to package directions. Spread half of stuffing in bottom of prepared 8x8 baking dish. Spoon squash mixture on top sprinkle with remaining stuffing. Bake at 350 for 30 minutes. | squash maple syrup onion carrot sour cream |
444,379 | Gorgonzola-Parmesan Twists | Preheat oven to 450 degrees Line 2 large baking sheets with parchment. Roll out pastry on lightly floured surface to 12 inch square. Arrange prosciutto in a single layer on half of pastry. Sprinkle cheeses then thyme over. Brush egg glaze on other half of pastry and fold over onto cheese; press firmly. Roll out pastry to 11 x 8 inch rectangle. Brush with egg glaze; sprinkle with pepper. Cut crosswise into 1/2 inch strips. Twist strips 3 times and arrange on sheets pressing ends onto sheet to keep strips twisted. Brush twist lightly with egg glaze. Bake until browned; about 15 minutes. Transfer to rack to cool slightly. Serve warm. | frozen puff pastry prosciutto cheese parmesan cheese fresh thyme egg |
75,629 | Mom's Chicken and Dumplings (Bott Boi) | In a 6 quart pot simmer the chicken and 1/2 of the celery in 2 quarts of water for 1 hour or 'til tender. Remove the bones and discard. Set the meat aside. Add water to the pot enough to make 3 1/2 quarts. Bring to a boil. Add tomatoes (If you chose Mom didn't) celery bouillon and saffron. Bring to a simmer. Prepare dumplings. Beat eggs and water in a large bowl. Gradually add flour mixing with a whisk 'til it thickens. Switch to a spoon and mix 'til a soft dough forms. Turn out on a floured board knead for 1-2 minute. Divide into 3 parts. Roll out to about 3/16 of an inch thick. Cut into strips 1/2 X 1 inch with a floured knife or a pizza wheel. Drop these 2 or 3 at a time into the chicken broth stirring gently as you go. Cook 'til tender about 15 minutes. Add chicken meat. Cook 'til heated through. Salt and pepper to taste. | whole chickens celery chicken bouillon powder crushed tomatoes saffron eggs water flour |
463,186 | Easy Bake Omelet | preheat oven to 350 heat dressing in oven proof nonstick skillet on med hi. cook bacon to crisp and crumble. add onions and cook 3 minutes stir occasionally in a medium bowl beat eggs stir in tomatoes ham bacon and part of the cheese; pour into skillet. cook without stirring 3-4 minutes or until edges set; sprinkle with rest of cheese. bake uncovered 20 minutes or until center is set. let stand 5 minutes. | green onion eggs plum tomato smoked ham bacon |
312,239 | Greek Chicken Meatloaf With Tzatziki Sauce | MEATOAF. Preheat oven to 350F degrees. Heat skillet over med-high heat add oil. Sauté onion peppers celery to soften about 5 minutes. Add garlic; cook for 2 minutes to release flavor. Set aside. In large mixing bowl stir together chicken and next 8 ingredients plus sauté veggies. Mix until just combined; too much mixing toughens meat. Spray a 9” loaf pan with cooking spray. Spread mixture into the pan making sure that there are no air spaces in mixture. Bake for 1 hour and 10 minutes or until a meat thermometer inserted in center register 165F degrees. Let stand 10 minutes before slicing. SAUCE. Mix all ingredients and chill at least 2 hours to blend flavors. Makes 1 cup. GYROS. Using favorite pita round cut in half and cut for pita pocket if needed. Slather lots of sauce inside pita. Slice meatloaf or cut into 1\" cubes. Insert about 1/4 cup meatloaf lettuce sliced tomatoes and sliced cucumber (optional) -- ENJOY! | green pepper celery garlic cloves olive oil ground chicken low-fat mayonnaise eggs flat-leaf Italian parsley oregano flakes lemon zest cucumber garlic powder dry dill weed fresh dill weed dry mustard low-fat sour cream plain yogurt mint |
13,662 | Club Sandwich Salad | Combine mayonnaise ketchup onion salt and pepper in small bowl. Mix well. Cover and refrigerate. When ready to serve salad mix remaining ingredients in large bowl. Add croutons. Drizzle with dressing. | mayonnaise ketchup green onion iceberg lettuce tomatoes hard-boiled eggs bacon chicken turkey crouton |
105,622 | Ishi's Holiday Broccoli Casserole (No Rice) | COOK BROCCOLI –UNTIL TENDER BUT NOT OVERCOOKED. DRAIN WELL. PLACE COOKED BROCCOLI INTO A SPRAYED CASSEROLE DISH. MIX CREAM OF MUSHROOM SOUP SOUR CREAM ONION AND 1 CUP OF SHREDDED CHEESE TOGETHER. POUR OVER THE TOP OF THE BROCCOLI. TOP WITH CROUTONS AND THEN REMAINING 1/2 CUP SHREDDED CHEDDAR CHEESE. BAKE AT 350 FOR 20 MINUTES. *YOU MAY SUBSTITUTE CAULIFLOWER FOR THE BROCCOLI. *ADD COOKED CHICKEN OR HAM FOR A COMPLETE MEAL IN ONE DISH. | fresh broccoli sour cream onion medium sharp cheddar crouton |
404,094 | Cyndy's Scottish Shortbread | eat 1 cup of sugar together with butter and crisco til creamy. Gradually add all purpose & rice flour until dough forms ball. This is easiest in a kitchaid mixer but if you do it by hand you will have to put some muscle into it. Remove from bowl and knead on floured surface for 3-5 minute Press dough into heavy 9X13 pan. Even out with offset spatula. Pierce with fork forming lines to prevent crumbling when slicing into bars.Bake @ 325 oven for 55-60 min being careful not to let it brown. Remove from oven. Slice into bars along perferation marks. Shake remaining 4 tbsp sugar over surface. Put back into turned off oven for overnight to dry. | butter white sugar all-purpose flour |
78,871 | Chicken Enchilada Pizzas | Heat oven to 400*. Place tortillas on ungreased cookie sheet. Bake till crisp about 5-10 minutes. Meanwhile heat oil in 10 inch skillet and cook onions (medium heat). Stir frequently until tender; remove from heat. Add chicken salsa and olives. Spread sour cream evenly over tortillas. Top with chicken mixture then cheese. Bake till cheese is melted 5-8 minutes. | flour tortillas onion green chili salsa sliced ripe olives sour cream monterey jack cheese |
236,672 | Baboon Brownies | Grease a 9 X 13 cake pan. Preheat oven to 350. Combine caramels and 1/3 cup evaporated milk in saucepan. Cook over low heat until melted. Combine cake mix margarine 1/3 cup evaporated milk and nuts. Stir by hand until dough is well mixed. Press half of the dough into pan. Bake for 6 minutes. Remove from oven. Sprinkle chocolate chips over crust; and spread caramel over top of that. Crumble remaining dough over top of caramel layer. Bake for 15 - 25 minutes. Cool completely. Dust with powdered sugar if desired. | evaporated milk margarine pecans chocolate chips powdered sugar |
475,691 | Vaquero Lapatata Cazuela (Cowboy Potato Casserole) | Place the first 9 ingredients in a food processor or blender and blend until smooth. Fry bacon until crisp drain on paper towel. Saute' green onions and red peppers in bacon grease until soft drain on paper towel. Butter 9x13 casserole dish. Mix the sauce potatoes bacon onions and red peppers together and place in casserole dish. Top with mexican cheese. Bake at 350 degrees until center begins to bubble around 45 minutes. Enjoy! | cream cheese sour cream tomatillo salsa fresh ground pepper ground cumin garlic powder cilantro lime juice bacon green onions |
450,499 | Aloha Chicken With Pineapple Dip | Whisk pineapple with its juice and honey in a bowl until combined. Season chicken cubes with salt and pepper and place in a plastic bag covered with 2/3 of the pineapple sauce. Refrigerate for at least an hour. Place chicken on baking pan lined with foil and broil on middle rack for 6-8 minutes per side or until cooked through. For dipping sauce: While chicken is broiling put the remaining sauce in a saucepan and cook over medium heat for 1 minute or until thickened. | honey boneless skinless chicken breasts salt pepper |
409,795 | Sweet Dairy Free Potato Leek Soup | If making your own stock bring 4 quarts of water to a boil add about 10# of beef bones and 1/2 T salt. Simmer for 3+ hours. Meanwhile pull out your food processor to grate the potatoes chop the mushrooms and semi chop your sliced leeks. Peel the yam and chop remaining vegetables. If using beef broth bring to a boil. Add vegetables herbs salt and pepper and bring to a hard simmer. Put lid on and simmer until vegetables are soft about one hour. Serve with french bread. | beef broth salt celery zucchini leeks cremini mushroom tarragon parsley black pepper salt |
403,747 | Cream of Nuttin' Tuna Casserole | Cook the rice in the water according to package directions. Leave it in the pan after cooking. In a small pan melt the butter then add the flour and stir. Add the broth and bring to a boil (still stirring); reduce heat to a simmer. Add milk onions cheese and seasonings. Stir until smooth and cheese is melted. Add tuna then pour all into the rice pan. Stir all ingredients well. Place all in a sprayed pie dish or 8 x 8 casserole and bake 25 minutes or until warmed through and golden. Add more cheese on top if you'd like! | brown rice water canned tuna all-purpose flour chicken broth low-fat milk poultry seasoning garlic powder black pepper reduced-fat cheddar cheese |
458,356 | Tropical Smoothie | lace all ingredients in blender and blend until smooth and creamy. Serve immediately. | mango bananas coconut milk yogurt |
407,025 | Super Easy Ham Cheese Spread for Cracker Appetizer | hop celery in processor or chopper to half of pea sized or even smaller depending on preference remove and combine in large mixing bowl with softened cream cheese. Chop beef the same way in processor till small flake sized pieces (instant potatoe flake size) and add to cheese and celery. Mix well. I love to use my imersion blender but some good old elbow grease works well too! REFIGERATE OVER NIGHT so flavors can blend. For variety try adding chopped black olives or pimento. Enjoy! | cream cheese celery |
494,332 | Apple Pie Shots | Combine apple cider apple juice and cinnamon sticks in a large pot. Let mixture boil until cinnamon sticks start to unroll. (about 1 hour). Let the mixture completely cool and remove cinnamon sticks. Add everclear. Pour mixture in whatever size bottles you choose. I throw a cinnamon stick in the bottle as well. This can be serve chilled or warm. | apple cider cinnamon sticks |
329,077 | Pork With Mustard Lime Vinaigrette | FOR THE PORK: Heat the oven to 450 degrees F. Coat the pork with the 1 tablespoon of mustard and the 1-1/2 teaspoons of oil. Sprinkle it with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Put the pork on a baking sheet and roast until just done 20 to 25 minutes. Transfer the pork to a carving board and leave to rest in a warm spot for 5 minutes. FOR THE ONIONS: Meanwhile put the onion in a small bowl of cold water and let stand for 10 minutes. Drain the onion rinse and then pat dry with paper towels. FOR THE DRESSING: In a large glass or stainless-steel bowl whisk together the lime juice the 1 teaspoon mustard and the remaining 1/4 teaspoon each salt and black pepper. Add the 1/4 cup oil slowly whisking. TO SERVE: While the pork is still warm cut it into bite-size pieces. Add the pork onion red-pepper flakes and cilantro to the vinaigrette and toss. VARIATIONS: Leftover pork or beef would not only taste great it would actually be more traditional. The meat should really be cooked through though not rare. | red onion lime juice Dijon mustard Dijon mustard salt fresh ground black pepper olive oil olive oil dried red pepper flakes fresh cilantro fresh parsley |
8,387 | Sour Cream Chocolate Layer Cake | Sift togetehr the flour sugar baking powder baking soda and salt into a large mixing bowl. Add shortening sour cream vanilla eggs water and chocolate (melted then cooled). Beat with an electric mixer at low speed scraping bowl constantly for 1/2 minute. Increase speed to high and beat an additional 3 minutes scraping bowl occasionally. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated 350 degree F. Oven for 35 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans and cool completely on the racks. Place one cake layer on serving plate. Spread with Sour Cream / Chocolate Frosting. Top with second cake layer. Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine confectioners' sugar and sour cream in a mixing bowl; blend well. Add chocolate which has been melted and cooled and vanilla. Beat until smooth. Try this little trick when making this cake. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. Place the trimmed side down (layer should be upside down). Then frost between layers and place the other layer on right side up and finished frosting. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. Also the trimmings are great eating just plain for the cook or for the kids. | flour sugar baking soda baking powder salt vegetable shortening sour cream vanilla extract eggs water baking chocolate butter regular margarine confectioners' sugar sour cream baking chocolate |
343,208 | Fudge Brownies | Preheat oven to 350 degrees and grease a 9 inch square pan. whisk together flour cocoa baking power baking soda and salt. In a double boiler melt chocolate chips with oil add mashed banana and sugar. In a measuring cup combine soya milk ground flax seed and vanilla. Fold this mixture into the chocolate mixture and stir into the flour misture until just combined. Spread in pan and bake for 20 - 25 minutes. Let cool before cutting. | flour cocoa powder baking powder baking soda salt chocolate chips canola oil banana vanilla extract sugar soya milk milk flax seed meal |
85,497 | Tapas - Spicy Pork Skewers (pinchos Morunos) | Cut pork tenderloin into 1-inch cubes. In a bowl combine paprika cumin cayenne salt and pepper and olive oil. Marinade pork for a minimum of 4 hours to overnight. Preheat oven to 350 degrees F. or preheat grill to medium high. Thread pork cubes onto small wooden skewers. Bake for 10 to 15 minutes in oven. Alternatively grill over medium heat about 10 minutes. While cooking turn once and baste with marinate until well browned. | sweet paprika ground cumin cayenne olive oil |
364,309 | Cornbread | Sift together the cornmeal flour Splenda baking powder and salt. Mix in the milk egg and melted shortening. Pour mixture into a buttered 8 inch square pan. Bake 20 minutes at 425 degrees. | cornmeal all-purpose flour Splenda sugar substitute baking powder salt milk egg shortening |
343,019 | Aunt Marge's Potato Chip Cookies | Preheat oven to 350°F. In large bowl cream together shortening and powdered sugar. Stir in flour. Beat in the vanilla. Fold in Potato Chips. Drop by spoonfuls 1 1/2 inches apart on UNgreased cookie sheet. Bake for 15-18 minutes until lightly golden brown. Sprinkle with powdered sugar. | vegetable shortening powdered sugar flour vanilla powdered sugar |
532,670 | Daabeli | For the spicy roasted peanuts: Toast some peanuts in a skillet over medium heat until golden and beginning to brown in spots. Add a little oil and some chili flakes and toss to combine. Remove from the heat and transfer to a plate to cool. For the dabeli: Put the potato into a bowl. Sprinkle with some salt the amchur red chili powder coriander dabeli masala and turmeric. Heat a little bit of oil in a medium skillet over medium heat. Add the cumin seeds and toast until fragrant. Add the potatoes and spices to the pan and mash with a potato masher to mix well. Remove from the heat. Butter the cut sides of the rolls and toast both sides in a clean pan until golden brown. Spread the garlic chutney on 1 cut side of the roll and the tamarind chutney on the other. Spoon some of the potato mixture on the bottom half of the roll and garnish with onions and peanuts. Close up the sandwich and slice in half. | peanuts idaho potato salt amchur red chili powder ground coriander masala ground turmeric cumin seed butter tamarind chutney red onion |
266,583 | Pasta Ida Lucia Pezzino | Heat oven to 350 degrees F. Place the tomatoes on a lightly oiled baking sheet; divide the garlic and basil among the tomatoes. Drizzle 1/2 teaspoon olive oil in each; sprinkle with the salt. Cook until tomatoes soften and begin to shrivel but still hold their shape about 30 minutes. Meanwhile heat a large saucepan of salted water to a boil over medium-high heat; add the capellini. Cook until al dente about 8 to 10 minutes; drain. While pasta is cooking heat the remaining olive oil in a large heavy skillet; stir in the bread crumbs. Cook stirring until crumbs brown and become crispy about 4 minutes. Toss the pasta with the bread crumbs; divide evenly among 4 pasta bowls. Nestle a tomato carefully in each bowl. Top with cheese. Serve allowing diners to break up their own tomato and eat with the pasta. | beefsteak tomatoes garlic cloves fresh basil leaf olive oil salt parmesan cheese |
240,839 | Pumpkin Gingerbread | Heat oven to 350. Coombine flour and sugar. using pastry blender cut in butter until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4 cup of crumb mixture into bottom of ungreased 9\" square pan. To remaining mixture add ginger and rest of ingredients. Pour evenly over base. Bake for 40-50 minutes. | flour sugar butter pecans ginger baking soda cinnamon salt clove buttermilk light molasses canned pumpkin egg |
442,704 | Pumpkin & Pesto Penne | Heat oil in a large frying pan over moderate heat. Add leek; cook stirring for 5 minutes or until soft. Add garlic; cook for 1 - 2 minutes or until fragrant. Stir in pumpkin and stock; cook covered for 5 minutes or until pumpkin is tender. Stir in tomatoes; cook for 5 minutes stirring occasionally. Meanwhile cook pasta in a large saucepan or boiling salted water for 10 - 12 minutes or until tender. Drain. Return pasta to pan. Add pumpkin mixture and pesto to pasta. Season with salt and pepper. Toss to combine. Gently fold in ricotta. Spoon into shallow serving bowls. Serve at once. | olive oil leeks garlic cloves pumpkin cherry tomatoes penne pasta basil pesto fresh ricotta |
329,541 | Roasted Red Pepper Mayo | ombine ingredients in a food processor and serve! | mayonnaise lemon juice |
466,359 | Roasted Baby Pumpkins With Jarlsberg and Hazelnuts | Preheat oven to 350°. Melt butter in a medium nonstick skillet over med-high heat. Add onion 1/2 t salt and pepper; cook 3 minutes or until tender stirring often. Place onion mixture in a bowl; stir in cheese hazelnuts and hot sauce. Pierce pumpkins several times with a small sharp knife. Microwave on HIGH 6 minutes. Cut tops off pumpkins reserving tops; remove and discard seeds. Sprinkle insides of pumpkins with remaining 1/2 t salt. Spoon cheese mixture into pumpkins; top evenly with cream and replace tops. Place pumpkins on a baking sheet coated with cooking spray. Bake for 45 minutes or until pumpkins are tender. | butter onion salt fresh ground black pepper hazelnuts pumpkin |
26,970 | Steak Kabobs | Combine sauce ingredients (I usually double the sauce so you can have extra to dip into). Separate into 2 bowls--1/3 in one 2/3 in another. Marinade the steak in the bowl with the smallest amount for about 4 hours. Place all items on kabob skewers and place on grill. Baste with some of the sauce that was set aside earlier. Grill until desired doneness in steak. Heat left over sauce. serve with extra sauce to dip in. | garlic wine vinegar sugar salt pepper oregano thyme bell pepper onion |
175,445 | Sandy's (No Knead) Shortbread | Cream butter and sugar and add flour mix well. It will appear very crumbly but press firmly into 2 round 7” tins. Sprinkle with sugar and cut into sections cook 1/2 hr 120degC to 150degC (250degF to 300degF). | plain flour self raising flour butter caster sugar |
357,755 | Caramel Apple Salad | ombine the pineapple flour vinegar and sugar in a heavy saucepan. Bring to a boil stirring constantly until mixture becomes very thick. Remove from heat and let cool completely. Fold the apples peanuts and whipped topping into the pineapple mixture. Cover and chill overnight or up to three days. | crushed pineapple all-purpose flour vinegar sugar granny smith apples peanuts |
537,842 | Paul's Memphis Cole Slaw | Mix all ingredients together in strong plastic seal-able bag. Refrigerate at least 4 hours or overnight. Stays crisp for 2 days but gets a little mushy after two days. | Dijon mustard chili sauce cider vinegar celery seeds onion powder |
509,227 | Crok Pot Asian Pork With Mushrooms | Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat add a little oil and brown the pork on all sides for about 7 - 8 minutes. In the crock pot combine the broth soy sauce balsamic sugar sesame oil Chinese five spice garlic and ginger; add the pork and set the slow cooker to 8 hours on low. Thirty minutes before the timer goes off remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot cover and cook on low for 30 minutes. Meanwhile shred the pork using two forks. When the mushrooms and carrots are tender remove about 1 cup of the broth and reserve if needed. Add the shredded pork to the crock pot and mix well. | boneless pork roast chicken broth soy sauce sugar red pepper flakes Chinese five spice powder garlic ginger carrot scallion cilantro |
101,820 | Marinated Balsamic Olives | In a bowl combine all ingredients; cover and chill in the fridge for at least 8 hours. Let stand for 30 minutes before serving. Serve with a slotted spoon. | ripe olives kalamata olives olive oil |
23,955 | Pot Roast Meatloaf | Combine first eight ingredients. Shape into loaf in the center of a 13x9-inch pan. Place potatoes onions and carrots in layers around meat. Be sure to season veggies well with your favorite seasonings. Cover tightly with foil. Bake at 375°F for 1 hour. Uncover then bake 10 minutes more. I like to brush meat and veggies with a teriyaki glaze before and during baking. You are able to change the taste of this meal by the seasoning you use. Hope you enjoy. | ground beef egg onions green onions Worcestershire sauce potatoes onions carrots |
184,577 | Baked Simple German Pancake (Auflaufen) | Mix milk and flour; add beaten eggs a pinch of salt and vanilla. Pour batter into sprayed or well buttered 9\"x13\" pyrex dish (or something comparable). Sprinkle with nutmeg. Bake in preheated 425 degree F oven for 15-20 minutes depending on altitude. (I have to bake mine for 20 minutes at 3500 ft.). Serve with powdered sugar lemon wedges sauted apples or of course good ole pure maple syrup. Yum yum and not too unhealthy. | milk flour eggs butter vanilla salt nutmeg |
274,589 | Crock Pot Italian Sausage Hoagies | In a skillet over medium-high heat brown sausage in oil and drain. Transfer to crock pot. Add the spaghetti sauce peppers water cheese oregano and basil. Cover and cook on low for 4 hours or until sausage is no longer pink. Fill each hoagie roll with sausage peppers and sauce. | olive oil green pepper water romano cheese dried oregano dried basil |
468,122 | Overnight Sausge Breakfast Casserole | NOTE: JONES comes in 12 oz roll so adjust the rest of the ingredients if you use JONES. Heat oven to 350 degrees. Layer sausage in bottom of 12 x 8 baking dish. Sprinkle with cheese. Combine eggs cream butter and dry mustard. Pour over sausage and cheese. Refrigerate overnight. Bake casserole for 35 mins or until set. NOTE: Freeze in portions for quick breakfast. | bulk sausage sharp cheddar cheese eggs heavy cream butter dry mustard |
334,625 | Orange Chocolate Sauce | In a medium-sized heavy saucepan combine cream corn syrup sugar & zest & cook over medium-high heat stirring until sugar dissolves & liquid is slightly reduced about 3 minutes. Remove from heat & let cool. When cooled remove zest & cook over metium heat just until hot. Turn off the heat then add chocolates & let sit for 5 minutes without stirring until melted. Whisk until smooth then add butter & whisk again until smooth. If using the Grand Marnier whisk it in at this time then serve hot or warm. Will keep tightly covered in the refrigerator for up to 2 weeks but it will need to be reheated before serving. | heavy cream light corn syrup granulated sugar orange zest of bittersweet chocolate unsalted butter Grand Marnier |
464,024 | Southwest Pumpkin Soup | Bring vegetable stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin cumin chili powder coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend about 15 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Garnish each serving with cheddar cheese cilantro avocado slices sour cream toasted pumpkin seeds and serve. | half-and-half pumpkin puree ground cumin chili powder ground coriander ground nutmeg sharp cheddar cheese fresh cilantro avocado sour cream |
424,702 | Hash Brown Casserole | In large bowl separate frozen hash browns. Melt butter and pour over potatoes. In another bowl mix together sour cream onion cheese soup salt and pepper. Pour mixture over potatoes and mix well. Pour into 9x13” pan. Mix together crushed cornflakes and melted butter and spread over hash brown mixture. Bake at 350 degree Fahrenheit for 1 hour. | hash browns butter sour cream onion cheddar cheese salt pepper butter |
3,059 | Low-Carb Stuffed Cabbage Hotdish | Preheat oven to 350. In a large pot steam the cabbage for 10 minutes or until the leaves are softened enough to peel away. Cool and separate leaves gently shake off moisture and set aside. Melt butter in a skillet and saute onions until they are golden. Remove half the onions to a bowl containing the ground beef and pork sausage. Mix in the rice and allspice gently with your hands. To the remaining onions in the skillet add the tomatoes and juice tomato sauce tomato paste salt and seasonings. Simmer for 15 minutes. Place a small amount of meat mixture on each cabbage leaf. Fold leaf over to enclose meat and starting at the stem end roll up. Place rolls seam side down in a buttered baking dish. Cover with tomato mixture and bake uncovered for 1 hour. Serve with sour cream. | head of cabbage butter onions lean beef pork sausage white rice brown rice allspice tomatoes tomato sauce tomato paste salt thyme sour cream |
175,513 | Red Berry Tart With Lemon Cream Filling | Sift the flour corbstarch and confectioner's sugar together then rub in the butter until the mixture resembles bread crumbs. Beat the vanilla into the egg yolks then mix into the crumbs to make a firm dough adding cold water if necessary. Roll out the pastry and line a 9-inch round tart pan pressing the dough up the side after trimming. the shell of the tart with a fork and let it rest in the fridge for 30 minutes. Preheat the oven to 400°F Line the shell with waxed paper and baking beans. Place pan on a baking sheet and bake for 20 minutes removing beans and paper for the last 5 minutes. When cooked cool and remove the pastry shell from the tart pan. Cream the cheese lemon curd and lemon rind and juice adding confectioner's sugar to sweeten if desired. Spread the mixture into the tart shell. Top the tart with the fruits. Gently warm the red currant jelly and trickle it over the fruits just before serving. | all-purpose flour cornstarch confectioners' sugar butter vanilla extract cream cheese lemon juice and rind of confectioners' sugar berries red currant jelly |
243,003 | Mushroom Barley Soup (Ww) | In a pot add barley and 4 cups of water bring to a boil turn down heat and simmer for 30 minutes until barley is partially cooked. In a pot or dutch oven add oil onions and celery: cook until softened (stirring to prevent burning). Add mushrooms cook until they begin to release liquid then add broth carrots tomato paste and barley (with liquid) bring to a boil. Reduce heat and simmer stirring occasionally until barley and carrots are cooked about 30 minutes. Stir in salt and pepper garnish with parsley and serve. | pearl barley olive oil onions celery ribs mushrooms low sodium beef broth carrots tomato paste salt fresh ground pepper parsley |
186,551 | Cheesy Broccoli Bake | Blanch broccoli. Set Aside. Saute onion butter mushrooms and garlic. Grease casserole dish. Put in broccoli and sauteed mixture. Add 1/3 of the cracker crumbs and the soups and mix well. Top with remaining cracker crumbs. Bake at 350 for 45 minute. | onion butter mushrooms garlic clove broccoli |
458,275 | Crab Cheese Fondue | Combine cheeses and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch. Rub inside of pot with garlic clove cut in half. Discard garlic. Heat milk. Do not cover or boil. Remember to stir constantly from now one. Slowly add lemon juice stirring vigorously or your milk will curdle. Add a handful of cheeses keeping the heat medium (do not boil) when melted add another handful. After all the cheese is melted and bubbling add crab meat. When crab is heated; Transfer to fondue pot and keep warm over fondue burner. If fondue becomes too thick add a bit of warmed milk. If it separates combine 1 T cornstarch and 2 T milk and stir into fondue. | American cheese cheddar cheese garlic clove cornstarch milk lemon juice |
241,243 | Creole Corn Casserole | Preheat oven to 350°F. Heat the bacon drippings in a large nonstick skillet. Add flour and brown lightly. Add corn tomatoes celery and onion. Mix well and remove from heat. Make layers in a 2 quart casserole alternating vegetables and grated cheese. Salt and pepper to taste. Bake 30 minutes (covered) in 350ºF oven. | bacon drippings flour corn tomatoes onion celery cheese |
185,047 | Beefy Pizza Casserole | Cook first 3 ingredients and 3 teaspoons Italian seasoning in a large skillet over medium-high heat stirring until beef crumbles and is no longer pink. Drain well and return to skillet. Add 1/4 cup flour stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat stirring constantly. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 1/2 cups mozzarella cheese. Unroll pizza crust and place on top of cheese. (Tuck edges into baking dish if necessary.) Brush with olive oil and sprinkle evenly with remaining 1/2 cup mozzarella cheese Parmesan cheese and remaining 1 teaspoon Italian seasoning. Bake at 425° for 15 to 20 minutes or until golden brown. *An 11.3-ounce refrigerated pizza crust may be substituted. | ground beef onions green bell pepper all-purpose flour mozzarella cheese olive oil parmesan cheese |
517,015 | Tak Kogi Sopsanjok (Spicy Korean Chicken Patties) | In a food processor or high speed blender add the ground chicken green onion garlic ginger sesame salt sesame oil salt soy sauce and red pepper. Pulse to grind everything together then blend until mix well together. Divide the mixture into 6 balls. On an oiled cutting board or wax paper flatten each ball into a circular patty. Using a knife cross hatch each patty from side to side. Broil the patties until fully cooked Grill the patties until fully cooked or pan fry the patties until fully cooked. The patties should be golden brown when fully cooked. Serve each patty on a lettuce leaf on individual plates. | ground chicken green onion garlic ginger salt light soy sauce red pepper flakes lettuce leaf |
433,454 | Creamy Layered Peach Squares | Mix graham crumbs and butter in 13x9-inch pan; press onto bottom of pan. Beat cream cheese and sugar in medium bowl until well blended. Whisk in 1 1/2 cups Cool Whip; spread over crust. Top with peaches. Refrigerate until ready to use. Add boiling water to jelly powder in a large bowl; stir 2 minutes until completely dissolved. Stir in ice cubes until melted. Refrigerate 5 minutes or until thickened. Whisk in remaininig Coool Whip; spread over peach layer. Refrigerate 4 hours or until firm. SPECIAL EXTRA: Garnish with fresh raspberries and peach slices. | graham cracker crumbs butter cream cheese sugar Cool Whip boiling water |
363,377 | Garlic and Rosemary Grilled Lamb Chops | Combine rosemary garlic olive oil and salt and pepper in a bowl. Rub ingredients on both sides of lamb chops. Marinate 4 hours or overnight. Grill on medium-high heat and sear (approximately 3-4 minutes per side) or to your taste-lamb should be slightly pink in the center. Rest for 10 minutes cover with aluminum foil. Enjoy! | lamb chops rosemary garlic olive oil |
59,818 | Puerto Rican Plantain Tostones | Peel plantains and slice into 1 inch thick sections. Place water salt and garlic in a large baking pan. Soak the plantain slices in the garlic mixture for 20 minutes. Pour oil in a pan set at 365 degrees. Fry plantains until they are golden brown on all sides. Flatten each plantain between sheets of wax paper with a plate or the palm of your hand. Dip flattened plantains into garlic mixture and place on a paper towl. Place plantains into the oil once again and fry until crispy and golden brown. Sprinkle with salt to taste. Serve promptly after frying for best taste. | green plantains fresh garlic salt water olive oil canola oil |
414,934 | Versatile Biscuits | Melt butter. Mix butter flour and sour cream well. Add in your mix-ins. Scoop out biscuits onto a baking pan lined with parchment paper or into lined muffin cups. No one size is right - biscuits can be bite sized or bigger! Bake at 350 for 20 minute. | self rising flour butter sour cream |
198,101 | Lavender Stirred Custard With Non Dairy, Eggless Options | If omitting the egg: Mix the cornstarch with 1/4 cup of water or soy milk. In small pan over med heat steam the milk but do not boil. Turn off heat and stir in lavender allow to steep for 20 minutes. Use a fine mesh strainer set over bowl strain the lavender out. Discard. Return milk to saucepan and bring to steaming again. Turn off heat. In small bowl whisk together sugar cornstarch and salt. In sep bowl whisk egg and pour into cornstarch mixture whisking thoroughly. Slowly add 1/3 cup hot milk to this mix. whisk constantly. Add back inot hot milk in pan whisk constantly. Over med heat cook custard stirring constantly until mix thickens and begins to bubble. About 3 minutes. Stir in vanilla. Pour into custard cups. Set aside to cool. Refrigerate if serving more than 2 hours later. | plain soymilk sugar cornstarch salt egg vanilla |
197,368 | Quick Chocolate Coffee Torte (Aka Fake Tiramisu) | Gather all ingredients! This recipe goes so quickly that you really need everything within arm's reach. If your poundcake comes from the freezer aisle go ahead and defrost it according to the package. Cut poundcake into 1\"-2\" cubes. Set poundcake cubes on a plate or in a bowl and drench with that coffee liqueur! (I typically use more than 1 cup but adjust according to taste). While poundcake is getting drunk take this time to make that box of instant pudding mix. Just like the package says stir the mix into 2 cups cold water with a wire wisk. Now as the pudding begins to set I like to add the dutch process cocoa (any unflavored cocoa powder will work) and then the amaretto. If you add the amaretto MAKE SURE you don't add it directly to the milk--the alcohol might curdle the milk! Set your setting pudding aside to set and mix the graham crackers and ginger snaps. I use a food processor for this but a blender or even a meat tenderizer and a plastic bag will work. (at this point I also check the poundcake and add a little more liqueur if it looks dry). Now for that last beautiful step! Line the bottom of a casserole (a large bowl also works) with half of the cookie crumbs. Pour/spoon/scoop half of your pudding in over the cookie crumbs and carefully spread to cover the crumbs. Place (or dump) your poundcake into the casserole making sure to press it down into the pudding. Don't be afraid to leave out whatever doesn't fit or to tear the poundcake cubes in half to fill up gaps. Cover the poundcake with the rest of your pudding spread it nicely and finish with the rest of the crumbs also spread nicely. You're done! Now cover and refrigerate for at least three hours before serving. This gives the alcohol time to disperse within your torte and lets the pudding get nice and firm. Enjoy with friends and family! Take an aspirin with a glass of water and call me in the morning. Hey this stuff's pretty potent! ^_^. | instant pudding mix milk amaretto liqueur graham crackers |
246,427 | Pink Cow | Into a tall 12 ounce glass pour strawberry syrup the club or cream soda and stir. Add 2 small scoops of the ice cream and 1/4 cup of the soda to the glass and stir slightly. Top with 1 small scoop ice cream. Garnish glass with a fresh strawberry. | strawberry syrup strawberry ice cream fresh strawberries |
390,263 | Cheesy Dried Potatoes | Pour water over potato slices. Cook 45 to 50 minutes until tender. Drain and. arrange in baking dish. In saucepan melt butter and blend in flour (make a roux) and salt. Gradually. stir in milk and cheese (to make the cheese sauce). Cook stirring constantly until smooth and thickened. Pour over potatoes and bake in 350 degree F. oven for 45 minutes or until top begins to brown. | boiling water potatoes butter all-purpose flour salt milk processed cheese |
27,594 | Shepherd's Pie | Preheat oven to 400 degrees F. Cook potatoes in boiling salted water until tender about 20 minutes. Drain potatoes and mash add 2 tbsp. of the butter and enough milk to have a firm but not runny consistency. Season potatoes with salt and pepper to taste. Heat 1 tbsp. butter in saute pan; add onion and saute for 5 minutes. Add ground beef and cook until beef is lightly browned; drain off any excess fat. Add carrots and mushrooms to beef and cook until tender about 10 minutes adding 1-2 tbsp. water to keep beef from drying out as needed. Add Worcestershire sauce. Stir together and add beef broth and cornstarch; bring all to a boil stirring constantly. Add nutmeg. Remove from heat. Place meat mixture into ovenproof casserole dish; cover with mashed potatoes. Sprinkle with paprika if you like. Bake at 400 degrees for 25-30 minutes or until potatoes are light golden. Serve. | potatoes butter milk salt fresh ground pepper onions lean ground beef carrots fresh mushrooms Worcestershire sauce beef broth cornstarch nutmeg paprika |
265,151 | Cranberry Pecan Muffins | Preheat oven to 400 degrees. Combine flours cranberries pecans sugar baking powder and salt in large bowl. Melt butter in small bowl. Stir in egg and milk. Add wet ingredients to large bowl and stir just until moistened. Pour into 12 greased or paper-lined muffin cups. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. | all-purpose flour whole wheat flour dried cranberries pecans brown sugar baking powder salt butter egg milk |
73,183 | curry powder | grind the spices in a spice grinder. combine and store in a cool dry place for up to 2 months. | Hungarian paprika ground cumin ground fennel ground mustard ground coriander ground turmeric ground cardamom ground cinnamon ground cloves |
517,235 | Glazed Chicken Wings | Combine 2 Tbsp soy sauce 1 Tbsp lemon juice and ginger; pour over chicken stirring to coat. Refrigerate 30 minute. Combine remaining 2 Tbsp soy sauce 1 Tbsp lemon juice honey and 1 Tbsp water. In wok or large skillet brown chicken in hot oil; pour off oil. Add honey mixture. Over meduim heat cook-covered-5 minute. Over high heat cook uncovered 5 minute or till chicken is glazed; stir occasionally. Refrigerate leftovers. | soy sauce lemon juice chicken wings honey olive oil |
173,147 | Poached Apples With Almonds and Yogurt | Spread almonds in a shallow pan and toast in a 350ºF oven for about 8 minutes or until lightly browned. Set aside. Insert 4 cloves around the top of each apple; set apples aside. In a wide 3 to 4-quart pan combine sugar and water. Bring to a boil over high heat and cook stirring until sugar is dissolved. Set apples in syrup. Cover reduce heat to low and cook basting apples with syrup several times until tender (12 to 15 minutes). To serve place each apple in a shallow dessert dish. Stir together yogurt and almond extract; spoon mixture evenly into the center of each apple. Spoon syrup around apples and sprinkle with almonds. Serve warm or at room temperature. | cloves tart green apples granulated sugar water plain yogurt |
134,455 | Pumpkin Cheesecake Bars | Combine cookie crumbs and butter; press into a greased 13 x 9 x 2 inch baking dish. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack. In large mixing bowl beat cream cheese and sugar until smooth. Beat in the pumpkin cream flour spices salt and vanilla. Add the eggs and yolks; beat on low speed just until combined. Pour over prepared crust. Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled. Sprinkle sugar into a large nonstick skillet. Without stirring heat over medium-low until sugar is melted. Stir in pecans. Transfer to a piece of greased foil; cool. Break pecans into pieces. In a small mixing bowl beat cream until it begins to thicken. Add confectioners sugar and vanilla; beat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with sugared pecans. Cut into bars. Refrigerate leftovers. | butter cream cheese sugar canned pumpkin flour ground nutmeg ground ginger ground cinnamon ground cloves salt vanilla extract eggs sugar pecan halves confectioners' sugar vanilla extract |
86,010 | Linguine with White Clam Sauce | Drain baby clams in a pot with the holes in it over a bowl reserving the juice. Heat the butter and canola oil in a meduim saucepan over medium heat. Add the garlic and saute it for 1 minute. Stir in flour. Stir in the reserved juice wine parsley thyme and black pepper. Cook for 2 minutes stirring constantly. Add the baby clams and the minced clams and cook for 3 minutes. Serve clam sauce over pasta. | light butter canola oil baby clams all-purpose flour garlic dry white wine fresh thyme fresh parsley black pepper minced clams linguine |
142,663 | Spiced Basmati Rice | Rinse rice well in cool water till water runs clear. Soak rice in cool water for 30 minutes then drain and set aside. Heat oil browning onions over medium heat then add spices and rice. Stir and cook for 3-4 minutes. Add water bring to boil then lower heat to medium/low and cook covered till water absorbed. | basmati rice cumin seed cloves cinnamon stick salt garam masala black pepper onion water cayenne pepper |
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