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97,521 | Banana Sour Cream Crumb Cake | Preheat oven to 350*F. Lightly coat a 9 by 13inch pan with nonstick cooking spray. Cream the sugar butter and shortening with a mixer until light and fluffy. Beat in the eggs and vanilla. Mix together dry ingredients and gradually add the dry ingredients to the wet ingredients mixing until well blended. Stir in the sour cream and then the banana. Fold in the blueberries. Spoon into the prepared pan. Combine all the ingredients for the topping in a small bowl mixing until crumbly. Sprinkle evenly over batter. Bake for 50 to 60 minutes. Let cool completely on wire rack before unmolding and cutting to serve. | sugar butter shortening eggs vanilla extract flour baking powder baking soda salt sour cream bananas fresh blueberries frozen blueberries powdered sugar flour ground cinnamon butter |
282,898 | Apple Cake With Warm Caramel Pecan Sauce | Cream butter and sugar and add eggs. Add flour spices soda salt and vanilla. Mix for one minute. Mix in apples and nuts. Pour into a 9-inch spare pan and bake for 40-45 min at 350*. For Sauce:. Melt butter in saucepan; add nuts and cook stirring over medium-high heat until toasted about 3 minute. Add brown sugar and cream and cook stirring until sauce boils. Can be stored in the refrigerator for several days. | butter sugar eggs flour nutmeg baking soda salt vanilla tart apples pecans butter pecans brown sugar |
440,069 | Mango Caprese Salad | rrange salad and dress with balsamic vinaigrette. | mango basil leaves mozzarella cheese extra virgin olive oil |
307,479 | Grandpa's Cornbread | Mix cornmeal and flour together. Cut in Crisco (with a fork) till like coarse crumbs. Add buttermilk and enough Whole Milk to make mixture smooth (but still somewhat stiff -) Stir thoroughly. Pour into thoroughly greased and dusted with cornmeal 8\" cast iron skillet. Bake in a pre-heated oven at 450 for 35-40 minutes until golden brown. (If you want a thick crust bake for app 50-55 minutes at app 430-Just keep an eye on it!). NOTE:You can bake in a 9x9 Pyrex dish if you do not have a cast iron skillet-just make sure you grease it and sprinkle it real good with cornmeal before adding mixture or it will stick! | self rising flour Crisco shortening buttermilk cornmeal flour Crisco shortening |
534,226 | Alfredo Sauce | Combine and heat until saucy. Eat. | butter cream cheese half-and-half flour lemon pepper parmesan cheese |
123,869 | Ginger Marinated Tuna With Wasabi Butter | For the butter mix all ingredients together in a small bowl; cover and refrigerate until ready to serve. For the marinade place all ingredients in blender jar and blend until ingredients are coarsely chopped and blended. Wash the tuna steaks under water pat dry and place in shallow container. Pour prepared marinade over tuna and allow to marinate for 30 minutes. Preheat grill to medium-high. Remove the tuna from marinade spray lightly with non-stick cooking spray to prevent from sticking to grill. Place the steaks on preheated grill and grill until your desired degree of doneness turning once. Top each cooked steak with 1/2 to 1 teaspoon wasabi butter and serve with additional butter on the side. Please note that the cook time reflects the 30 minute marinade time. | tuna steaks wasabi powder unsalted butter fresh cilantro kosher salt rice vinegar sugar dry sherry soy sauce scallion garlic cloves |
295,303 | Black Currant Cheesecake | Put a pan on low heat and melt the butter. Take the pan off the heat and stir in the biscuit crumbs and the ground almonds. Spread the biscuity base mixture covering the bottom of each ramekin smooth down. Put in fridge to cool. Pour the double cream into a bowl and whisk until stiff but don’t let curdle. Stir in the cream cheese. Combine most of the sieved blackcurrants until it all turns a rich purple colour and reaches a fairly thick consistency. Fetch the bases from the fridge and pour in a thin layer of the pureed blackcurrants then evenly fill the ramekins up to the rim with the cheese cake topping. Smooth off the top with a palette knife and carefully marble in whatever remains of the blackcurrant puree. Slice up the Kiwi and serve with kiwi and a few whole black currants. Return to fridge until ready to serve. Consume! | unsalted butter light cream cheese caster sugar black currants kiwi |
453,768 | Olive Garden Chicken Involtini | Take the nuts and chop them into small pieces. When ready to cook preheat oven to 400°F. Combine stuffing ingredients together in a bowl. Set aside. Place chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand slightly flatten out breasts. Shape handful of stuffing into a ball and place in center of each chicken breast. Wrap breast around the stuffing starting with one side. Roll the breast tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper. Roast in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately. | sun-dried tomato pine nuts walnuts frozen spinach Fontina cheese butter flat leaf parsley boneless chicken breasts salt ground black pepper |
297,925 | French Bread With Egg Whites | Beat egg whites till they are stiff; set aside. Measure 2 1/2 cups flour into a mixing bowl and add the yeast sugar and salt. Pour in the hot water and the butter beat 50 strokes with a wooden spoon or 2 minutes with a mixer flat beater. Fold in the egg whites by hand or with the flat beater. It will take a few moments for the dough to absorb the egg white. Add flour 1/4 cup at a time till the mixture is no longer moist but soft and elastic. If it continues to be sticky add sprinkles of flour. Lift the dough from the bowl and place on a lightly floured work surface or if in the electric mixer attach the dough hook. This is a soft dough that will be slightly tacky but not sticky. Knead by hand with a push-turn-fold rhythm adding sprinkles of flour if the moisture breaks through. Knead for 10 minutes. If kneading by hand occasionally lift the dough above the work surface and bring it crashing down to speed the development of the gluten network. If in a mixer add sprinkles of flour if the dough sticks to the side of the bowl. Place the dough in a greased bowl cover with plastic wrap (or a towel) and put aside to rise at room temperature to double in bulk (about 1 hour unless using rapid rise yeast). Divide the dough into equal parts and roll each under the palm of your hands into a 15-inch long baguette. Lay the dough either in French bread pans or directly onto a prepared baking sheet (greased and lightly sprinkled with corn meal). Keep the loaves apart so they do not touch during rising or baking. Mix the cornstarch 1/2 t salt and 1/3 cup water - brush the loaves with this mixture and sprinkle with sesame seeds (or poppy seeds) if desired. Let rise uncovered till doubled in bulk about 1 hour. Preheat oven to 350 20 minutes before baking and place a pan on the floor of the oven below the bottom rack. Five minutes before baking carefully pour 1 cup hot water into the pan to create steam for a crispy crust (be careful not to burn yourself with rising steam!). Bake in the moderate oven for 20-30 minutes or till the crust is risen and golden brown. (to test turn one loaf over and thump with the forefinger to make certain it sounds hollow - if not return to the oven for a few minutes). Remove from the oven remove from pans and place on a metal rack to cool. | flour sugar salt hot water butter cornstarch salt water sesame seeds |
239,302 | Tuna With Red Onion, Parsley and Chickpea Salad | To make the salad place the sun-dried tomato halves in a heatproof bowl and cover with hot water from the kettle. Leave for 20-30 minutes to rehydrate. Meanwhile drain and rinse the canned chickpeas and leave them to drain thoroughly. Finely slice the red onion and place in a mixing bowl with the parsley chickpeas olive oil lemon juice and a generous grinding of black pepper. Drain the sun-dried tomatoes and chop them finely. Add to the salad and stir. Adjust the seasoning to taste. Heat a griddle or heavy frying pan until very hot. Brush lightly with oil and place the tuna in the pan. Lower the heat slightly and cook for a few minutes on each side depending on the thickness of the steak until the outside is seared brown. Pile the salad on two serving plates and serve with the cooked tuna. | tuna steaks sun-dried tomatoes chickpeas red onion flat leaf parsley olive oil lemon juice |
281,164 | Weight Watchers "caramel Apple Fluff" | Mix dry pudding and pineapple. Add apples and cool whip. Refrigerate for about 2 hours before serving. | sugar-free fat-free butterscotch pudding crushed pineapple apples fat-free cool whip |
114,867 | Rum Martini | Mix ingredients in a cocktail shaker with ice. Shake well. Strain into a chilled martini glass. Serve with a stuffed olive or cocktail onion on martini pick. Twist a lemon peel over the drink but do not drop. | dry vermouth light rum |
522,515 | Cooks Country Spaghetti and Meatballs | 1. Combine meat bread crumbs egg and half of garlic in bowl and knead gently until combined. Form mixture into 4 dozen 1-inch meatballs. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over about 5 minutes. Transfer meatballs to plate. 2. Add remaining garlic to skillet and cook until fragrant about 30 seconds. Add tomatoes water and pasta and bring to boil. Cover reduce heat to medium-low and cook stirring often until pasta begins to soften about 7 minutes. Return meatballs to pan and simmer covered until meatballs are cooked through and pasta is al dente about 5 minutes longer. Off heat stir in basil and season with salt and pepper to taste. Serve. | panko breadcrumbs egg garlic cloves olive oil crushed tomatoes water spaghetti fresh basil salt pepper |
415,011 | Audie's Jalapeno Peppers | Preheat grill. Soak forty-eight 3 inch wooden skewers or toothpicks in water for 30 minutes. Drain. Meanwhile in large skillet cook sausage until brown. Drain fat. In large bowl combine sausage cream cheese shredder cheese garlic powder and onion powder. Set aside. Halve jalapeno peppers lengthwise. Remove seeds and membranes leaving stems intact. Spoon about 1 tablespoon cream cheese mixture into each. Wrap bacon pieces around stuffed peppers securing with skewers. Grill peppers on the rack of an uncovered grill directly over mediun heat for 9 to 12 minutes or until bacon is crisp turning frequently. Serve with Ranch dressing. | bulk pork sausage cream cheese garlic powder onion powder bacon |
133,779 | Buttermilk Coconut Pecan Pie | Mix all ingredients. Pour into 2 8-inch unbaked pie shells or 1 10-inch unbaked pie shell. Bake at 325°F for an hour or until pie is almost set in the middle. Cool and serve. | sugar eggs butter flour baking powder vanilla salt buttermilk coconut pecans |
88,841 | Jellied Cabbage & Carrot Salad | In an 8 x8\" dish mix the gelatin with the cup of hot water stir until the gelatine has completely dissolved. Srir in the cup of cold water add cabbage parsley& carrots. Stir to combine evenly. Refrigerate covered until set about 3 hours Mix together the mayo& French dressing spread over the top of the set jelly salad. Refrigerate until you serve it. Place individual servings of salad on lettuce leaves and serve. | sugar-free lemon gelatin boiling water water cabbage carrot dried parsley flakes fat-free mayonnaise lettuce leaf |
177,894 | Cucumbers in Yoghurt | Put cucumber cubes in a small bowl. Add salt and keep aside for 15 minutes. Strain the liquid into another bowl. Extract as much water as possible out of the cucumbers. In a large bowl combine vinegar yoghurt and garlic. Fold in the salted cucumber and white pepper powder. Cover and chill until needed. Just prior to serving sprinkle with mint or parsley. Serve with whole wheat bread or crackers. Enjoy! | cucumbers salt low-fat yogurt garlic white vinegar white pepper powder fresh parsley mint |
151,384 | Kittencal's Beef Pot Pie | Preheat oven to 375 degrees F. Prepare a 10-inch deep-dish pie plate or use a medium casserole dish. In a small saucepan cook the cubed potatoes and diced carrots together in boiling water with a teaspoon of salt until the potatoes are JUST until fork-tender (about 6-8 minutes) they should cook at the same time don't worry if the carrots are a bit more firmer (do not overcook the potatoes) drain and set a side. Heat butter in a large skillet over medium-high heat; add in onion celery dried chili flakes (if using) saute until soft (about 3-4 minutes). Add in garlic and cook 2 minutes. Stir in the tomato paste for 1 minute. Stir in flour then whisk for 1 minute. Add in the gravy (or consomme or broth) whisk until thickened (about 2-3 minutes). Add in the Worcestershire sauce (ONLY if you are using just the beef broth if you are using leftover beef gravy then omit). Add in the cooked beef and mushrooms; simmer for about 15-20 minutes on top of stove. Add in the cooked potatoes and carrots; mix to combine. Season with salt if needed. Pour the mixture into deep-dish pie plate or casserole dish. Top with pie pastry leaving about 1-1/2 inches all around the dish. Flute the ends of the pastry all around the dish then cut a couple of slits on top to let steam escape. Place on a baking sheet to catch any spills. Bake for about 40-45 minutes or until the filling is bubbly and the pastry is browned. Delicious! | butter onions celery ribs garlic cloves tomato paste dried thyme flour Worcestershire sauce potatoes carrots |
198,953 | Macaroni and Cheese..... Please | Preheat oven to 400°F/200°C Prepare macaroni as directed on the package. Drain well rinse and set aside. Place 2 TBS butter and the onion in a small saucepan . Cook over medium heat until tender but not browned. Stir in the flour salt mustard and pepper. Cook 1 minute. Slowly stir in the milk and cook stirring until smooth. Mix the cheeses together. Add about ¾ of the cheese stirring until the cheese is melted. Taste and adjust seasonings as desired. Put the cooked macaroni into a greased 1 ½ litre casserole. Pour the cheese sauce over tossing with a fork to coat all the macaroni. Top with the rest of the cheese. Melt the remaining 1 1/2 tablespoons of butter and mix together with the bread crumbs. Sprinkle evenly over the cheese. Bake uncovered 20 minutes until lightly browned and bubbly. | elbow macaroni onion butter flour salt dry mustard white pepper milk cheddar cheese parmesan cheese butter |
463,327 | Jalapeno Burger | Grill beef patty. Butter hamburger bun; grill until toasted; watch so it doesn't burn. Add cheese to burger after almost done. Put jalapenos in pan to heat up. Put on top of cheese. Build burger with onion tomato and lettuce. | hamburger butter jalapeno jack cheese onion tomatoes lettuce |
28,342 | Toasted Clam Thingies Appetizers | Mix all ingredients except bread and butter. Cut crusts off bread and roll each slice with a rolling pin until very thin. Spread about 1 tablespoon of mixture on each slice of bread and roll it up like a jellyroll. Brush with butter arrange about 1 inch apart on greased cookie sheet. Bake at 425°F for approximately 12 minutes until lightly browned. | clams onion mayonnaise reduced-sodium Worcestershire sauce garlic powder Tabasco sauce parmesan cheese unsalted butter |
18,502 | Taco Soup | Cook all ingredients together and simmer for 1 hour. Serve in a bowl topped with grated cheddar cheese and sour cream. Use taco chips to dip! | hamburger onion green pepper stewed tomatoes low-sodium tomato sauce chili powder thyme cumin oregano basil cayenne pepper potatoes corn cheddar cheese sour cream |
224,872 | Apple Salad Bananas Foster Style | Place all ingredients except yogurt into attractive serving bowl and toss gently. Add nutmeg and cinnamon to yogurt; mix well and lightly fold into fruit. A slight squeeze of fresh lemon helps all to come alive--your choice. Another flavor of yogurt can be substituted but then you'll have to give it a new name. Have fun and enjoy! | fuji apple bartlett pear celery pitted dates sharp cheddar cheese walnuts grapes nutmeg cinnamon |
95,168 | Easy Marinara | Dice onions and crush garlic. Heat oil in pot on med high. Add crushed garlic. 30 seconds later add onions. Cook onions until translucent (about 5 min). Add tomatoes and spices. Reduce heat and simmer about 45 minute. | onions garlic plum tomatoes crushed tomatoes oregano basil salt pepper olive oil |
215,308 | Dad's Fettuccine Alfredo | Cook fettucine (al dente) according to package directions. Drain and toss with a little olive oil. In a wok or large pan heat half and half until barely boiling. Slowly add parmesan while whisking. Turn off heat and continue to whisk until cheese dissolves. Toss in pasta. Variation: For Fettucine Carbonara add cooked peas and crumbled bacon. | fettuccine pasta half-and-half parmesan cheese |
47,423 | Shrimp Clam Dip | Mix dry vegetable soup mix and sour cream together. Add clams and shrimp mix well. For best flavor fridge overnight. Serve with vegetable sticks chips or crackers. Enjoy! | sour cream clams baby shrimp |
312,810 | Mexican Chocolate Brussels Sprouts With Candied Walnuts | Candy the walnuts: Toast the walnuts in an iron pan add the honey and mix until sticky. Turn off the heat and mix in the flax seeds. Set candied walnuts aside to cool. Make the brussel sprouts: Put oil in a large flat-bottom pan. When the oil is hot put the onions in and cook them until they're soft. Add the brussel sprouts and toss. Add the paprika Mexican chocolate toss and put the lid on. Add a little water (1/2 cup) if brussel sprouts aren't making enough steam. Salt to taste. Toss walnuts with brussel sprouts. | Brussels sprout paprika green onions olive oil walnuts honey flax seeds salt water |
422,756 | Honey Lemon Yogurt Cake | Combine the honey zest 6 tablespoons of the sugar and 2 cups of water in a saucepan. Bring to a boil and simmer for 10 minutes; syrup should lightly coat the back of a metal spoon. Remove lemon peel and stir in the lemon juice. Set pan aside to cool. Preheat oven to 375 degrees. Butter a deep 9-inch round cake pan. Using an electric mixer beat the egg yolks and remaining 6 tablespoons of sugar together until pale and thick. Sift 1-1/4 cups of flour and baking powder together. Add to the egg mixture and stir. Add remaining butter and yogurt cheese. Add just enough flour to make a dough stiff enough to come away from the sides of the bowl. In another bowl: Beat the egg whites until stiff. Add 1/3 to the yogurt batter and gently fold inches Carefully fold remaining whites into batter. Spread into cake pan and bake for 35 minutes. Cake should be golden brown. When cake is still warm pour syrup over the cake. Let cake sit for at least 4 hours before serving. | honey lemon sugar unsalted butter eggs flour baking powder |
180,382 | Autumn Eggs With Potatoes | Brown onion in butter. Mix all ingredients together and place in greased 9x13 pan. Cover and refrigerate overnight. In the morning bake at 350 for 1 hour or until set. Serve with salsa on the side. Garish with fresh cilantro and tomato slices. | onion butter potatoes diced green chilies small curd cottage cheese cheddar cheese eggs salt pepper nutmeg |
527,317 | Grilled Herb Chicken Breast With Sweet Potato Fries | Preheat oven to 450 degrees F. Line a baking sheet with foil. Peel sweet potatoes / Cut in half lengthwise then two more times. You will have 4 slices per half. Toss olive oil and spice together in small bowl. Lay each piece of sweet potato on the baking sheet and brush oil/spice mixture over potatoes. Bake 35-40 min / Broil for 3-4 minutes until crispy. While potatoes are cooking prep chicken. Mix mrs. dash pepper and turmeric in a small bowl with olive oil. Brush over chicken. Heat grill pan over medium high heat. Spray with non-stick cooking spray. Grill chicken 7-8 minutes per side or until cooked through to 165 degrees F. Remove from heat and cut on the bias. To serve: layer chicken over baby spinach. Serve with 6-7 potato wedges. | chicken breasts extra virgin olive oil garlic ground black pepper turmeric sweet potatoes extra virgin olive oil ground cinnamon kosher salt ground pepper brown sugar |
422,407 | Lamb Baked in Paper | Wipe meat with damp cloth. Make incisions with small sharp knife on all sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with lemon juice. Sprinkle with herbs salt and pepper. Wrap securely in heavy paper twice. Use greaseproof paper such as cooking parchment or oil brown paper. (Do not use aluminum foil. It prevents browning.) Tie with string. Bake a leg for 2 1/2 hours in 350F oven. Bake 2 hours if using shanks. | leg of lamb lamb shank feta kasseri cheese thyme spearmint oregano garlic cloves lemons salt pepper |
312,919 | Chicken Enchilada Casserole | Preheat oven to 450 degrees. Spray an 8 inch square pan with cooking spray and set aside. Tear tortillas into large pieces. Place chicken tomatoes cream of chicken soup and chili in a large saucepan. Cook over medium high heat for about 5 minutes until heated through. Stir to keep from sticking. Place half of the tortillas in the prepared baking dish. Spoon half of the hot chili mixture over the top. Add another layer of tortillas and the rest of the chili. top with the shredded cheese. Bake for 6-10 minutes or until cheese is melted and casserole is hot throughout. | tomatoes and green chilies Chipotle Black Bean Chili corn tortillas low-fat sharp cheddar cheese |
454,089 | Spicy Pizza Sauce | Mix the can of tomato paste with warm water until smooth. Add all ingredients and mix well. Let sit for 30 minutes before using. | tomato paste warm water garlic onion powder red pepper flakes fennel oregano marjoram basil black pepper salt |
286,926 | Cauliflower Soup With Roquefort | The stock for this is very simply made with all the cauliflower trimmings. All you do is trim the cauliflower into small florets and then take the stalk bits including the green stems and place these trimmings in a medium-sized saucepan. Then add 2 1/2 pints of water the bay leaves and some salt bring it up to the boil and simmer for 20 minutes with a lid. Meanwhile take another large saucepan with a well-fitting lid melt the butter in it over a gentle heat then add the onion celery leek and potato cover and let the vegetables gently sweat for 15 minutes. Keep the heat very low then when the stock is ready strain it into the pan to join the vegetables adding the bay leaves as well but throwing out the rest. Now add the cauliflower florets bring it all back up to simmering point and simmer very gently for 20-25 minutes until the cauliflower is completely tender this time without a lid. After that remove the bay leaves then place the contents of the saucepan in a food processor or liquidiser and process until the soup is smooth and creamy. Next return it to the saucepan stir in the creme fraiche and cheese and keep stirring until the cheese has melted and the soup is hot but not boiling. Check the seasoning then serve in hot bowls garnished with a little more creme fraiche if you like and the chives. Enjoy! | cauliflower Roquefort cheese bay leaves butter onion celery leek potatoes low-fat creme fraiche low-fat creme fraiche crushed red pepper flakes fresh chives |
32,952 | Angie's Sweet-And-Sour Chicken | Rinse chicken and pat dry. In 2-quart microwave-safe casserole combine chicken pieces onion and green pepper. Put into microwave on 100% power for 6 to 8 minutes or until no pink remains in chicken pieces stirring twice. Drain off juices. Stir in pineapple chunks sweet-and-sour sauce and soy sauce if desired. Cook on high for 1 to 2 more minutes or till mixture is heated through. Stir cashews or peanuts into chicken mixture. Serve with rice if desired. | boneless skinless chicken breast halves onion green pepper pineapple chunks soy sauce cashews peanuts cooked rice |
64,353 | Slow Cooker Easy Pot Roast With Rich Tomato Gravy | Pat roast dry with paper towel. In a skillet heat oil over medium-high heat. Add roast and cook turning until brown on all sides about 7 to 10 minutes. Transfer to slow cooker. Reduce heat to medium. Add onions celery and carrots to pan and cook stirring until vegetables are softened. Add garlic mustard thyme salt and pepper and cook stirring for 1 minute. Sprinkle mixture with flour and stir. Add tomato soup and beef broth and cook stirring until thickened. Stir in Worcestershire sauce. Pour mixture over roast cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours until meat is very tender. Remove roast from slow cooker and place on serving platter. Stir in brown sugar and vinegar if using to pan juices. Pour sauce over roast or serve in a separate sauce boat. | rump roast onions celery carrots garlic cloves dry mustard dried thyme leaves salt black peppercorns flour condensed beef broth Worcestershire sauce brown sugar red wine vinegar |
416,475 | Just a Pizza Salad: No Salad on Crust...no Pasta...just Salad | Cheese -- In a small pan (a pie plate or something similar works great) add the cheese store bought dressing and a pinch of the red pepper flakes. Just toss to make sure everything is well combined. Cover with plastic wrap and marinate 1 hour to all day. Longer the better. Dressing -- Another easy component of this salad. Make the day before (just hold off adding the fresh basil until ready to serve). In a small measuring cup or bowl mix the tomato juice tomato paste olive oil red wine vinegar lemon juice garlic and fresh basil. Just set to the side until you are ready to use. Crust -- In a small measuring cup or bowl add the olive oil pepper and oregano and brush on a store bought pizza crust. Top with the grated cheese and bake according to package directions until crusty golden brown. Salad -- While your pizza crust is browning up - make your salad. To a large bowl add the lettuce onion pepperoni ham red peppers and olives. Remove the mozzarella from the marinade with a slotted spoon and add to the salad. You don't want any of the marinade in your salad. Then top with some of the tomato dressing and toss well. Cut the pizza crust with your pizza wheel and add the warm cheesy dough to the salad. You can cut it as small as you want almost like a bread salad or you can cut it in wedges. I personally cut mine in 1\" pieces. Toss well. Serve -- Nothing more needed. It is just a really nice salad. Last time I served this with a side of roasted corn chowder to my friends. Great dinner and it is best just served family style which makes it great for company. | fresh mozzarella cheese red pepper flakes tomato paste olive oil red wine vinegar garlic lemon fresh basil parmesan cheese olive oil dried oregano garlic ground pepper romaine lettuce ham onion black olives |
378,502 | Fresh Carrot Pasta Dough | Add 2-inches of water to a medium saucepan and fit with a steamer insert. Bring to a simmer. Add carrots; cover and steam until softened about 10 minutes. Purée carrots in a food processor (you should have about 1/2 cup purée). Add eggs and yolk to purée in food processor and process until combined. Add flour and 1 heaping teaspoons salt and process until dough just comes together about 20 seconds. Transfer dough to a well-floured surface. Knead until smooth and elastic 5-10 minutes adding up to 2 tablespoons flour if dough is too sticky. Place on a piece of parchment and cover with an inverted bowl or wrap tightly in plastic let rest for 1-2 hours. Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining piece covered with the inverted bowl) flatten dough into an oblong shape slightly thinner than the pasta machine's #1 setting. Dust dough very lightly with flour and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity. Turn the dial to the next narrower setting. Pass dough gently twice gently supporting it with your palm. Continue to press dough even finer settings two passes on each setting until sheet is almost translucent and very thin but still intact (#5of 8 on a kitchen Aid Pasta roller). The dough will stretch to about 16-inches long. If dough bubbles or tears pass it through again and dust with flour if the dough is sticking. FOR FARFALLE LASAGNE SQUARES OR RAVIOLI: Place rolled sheets on lightly floured surface and cut out as directed in corresponding recipe using a dry brush to dust flour off if needed. FOR RIBBON PASTA: Place dough on a drying rack until slightly tacky 10-15 minutes and then use a pasta machine or cutting attachment to cut into strands. Drape over rack until strands are semi-dry and won't stick together about 20 minutes. Cook immediately or lay flat on an baking sheet dusted with semolina cover tightly with plastic wrap and refrigerate overnight . FRESH SPINACH DOUGH VARIATION: Add 2-inches of water to a medium saucepan and fit with a steamer insert. Bring to a simmer. Add 6oz. spinach cover and steam until bright green and softened about 2 minutes. Let cool slightly. Squeeze out liquid using a clean kitchen towel or paper towels. Purée spinach in a food processor (you should have about 1/2 cup of purée). Proceed with instructions for fresh carrot pasta dough starting with step 2. FRESH RED PEPPER PASTA DOUGH VARIATION: Preheat oven to 450°F Rub 1 large red bell pepper with 1/2 tsp olive oil and place on a baking sheet. Cook flipping after 10 minutes cooking until skin begins to bubble and is lightly brown in spots about 25 minutes. Transfer to bowl and immediately cover with plastic wrap. Set aside to steam for 15 minutes. Remove skin stem seeds and ribs and discard. Purée pepper in a food processor (you should have about 1/2 cup purée). Proceed with instructions for fresh carrot pasta dough starting with step 2. FRESH BEET PASTA DOUGH: Preheat oven to 375°F Toss 2 medium beets without greens with 2 teaspoons oil and a large pinch of salt. Wrap tightly in a parchment-lined piece of foil and place on a baking sheet. Roast until tender 45 minutes to 1 hour. Let cool. Rub with paper towels to remove skins. Purée in food processor (you should have 1/2 cup purée). Proceed with instructions for fresh carrot pasta dough starting with step 2. | carrots eggs flour flour semolina flour |
478,644 | Lemon Garlic Aioli With Truffle Oil (Made from Scratch) | Combine the yolks mustard lemon juice salt garlic rind and truffle oil in the bowl of a food processor. Pour the vegetable oil in a slow fine stream with the processor running until the mixture beginns to thicken and bind. Be careful not to add the oil to quickly or the mayo could separate. Can be made one day ahead of time. Use within 5 days. | Dijon mustard lemon juice sea salt lemon rind garlic |
526,098 | RED VELVET OREO BARK | Line a baking tray with grease proof paper/Silpat/a silicone mat and leave to one side. Place white chocolate some food colouring vanilla and salt into a medium heat proof bowl and place in the microwave in 20 second increments stirring in between each until the chocolate is all melted and smooth. Make sure you stir for a good 20 seconds before putting the chocolate back into the microwave as sometimes the chocolate is more melted than it looks! At this stage if you need more food colouring add it in along with the vegetable oil. Pour the melted chocolate onto your lined baking tray and use a small angled spatula to smooth and spread out the chocolate until level. You want it about ¼ inch thick. My bark almost filled the entire baking tray just with a little border around the edge. Sprinkle white chocolate and milk chocolate chips evenly all over the smoothed chocolate layer. Finish off by sprinkling the crushed Oreo's all over the melted chocolate and lightly press with the palm of your hand to make sure it sticks to the melted chocolate. Leave to cool for 30 minutes then loosely cover with cling film and place in the fridge until set around 2 hours. Once set break into as many pieces as you want and devour! Red Velvet Oreo Bark will keep in an airtight container at room temperature for 4 days. | white chocolate vanilla extract salt |
269,615 | Roasted Butternut Squash, Walnut, and Asiago Bruschetta | Preheat oven to 350°. In a medium bowl toss the butternut squash caperberries walnuts olive oil balsamic vinegar honey salt and chile flakes; spread on a small baking sheet and bake for 30 minutes mixing about every 10 minutes. Increase temperature to 500° and cook for 10 minutes more; the squash should be soft yielding and slightly brown; remove from oven and cool to room temperature. Preheat a panini grill; grill the bread slices for 2-3 minutes until they are golden brown; transfer to a serving platter. Spoon 2 tablespoons of the butternut squash onto the prepared toasts. Top with a quick drizzle of walnut oil and a sprinkling of grated Asiago just before serving. | caperberries walnuts extra virgin olive oil honey salt baguette walnut oil asiago cheese |
505,168 | Chicken Stuffed With Walnuts, Apples & Brie | In a large skillet saute onion in 1 tablespoon butter for 1 minute. Add apple; cook 2-3 minutes longer or until apple is golden brown. Remove from the heat; add walnuts rosemary and a 1/4 teaspoon each of salt and pepper. Flatten chicken to 1/4 inch thickness; sprinkle with garlic powder and remaining salt and pepper. Place apple mixture and Brie on half of each chicken breast; fold chicken over. Secure with toothpicks if necessary. In the same skillet brown chicken in remaining butter. Stir in vinegar and 1/4 cup apple juice. Bring to boil. Reduce heat; cover and cook for 15-20 minutes or until a thermometer reads 170°F. Remove chicken to a serving platter; discard toothpicks. Combine cornstarch and remaining apple juice; add to the pan. Bring to boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 2 servings. | onion butter apple walnuts dried rosemary salt pepper boneless skinless chicken breast halves garlic powder cider vinegar cornstarch |
380,927 | Mexican Sangrita | Place first eight ingredients into a blender; whirl until smooth. Add salt to taste. Refrigerate until very cold. | tomatoes oranges lemon limes green chilies onion sugar Tabasco sauce salt lime slice |
373,035 | Emeril's Shrimp Stew | Peel the shrimp and reserve the shells and heads. Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water quartered onion bay leaves and 1 tablespoon of the salt. Bring to a boil then reduce the heat to medium and simmer uncovered for 30 minutes. Remove from the heat and strain through a fine-mesh strainer. Discard the peelings and set aside the shrimp stock. Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly make a roux the color of peanut butter 15 to 20 minutes. Add the chopped onion bell pepper and celery and cook stirring until soft 6 to 8 minutes. Add the shrimp stock and whisk to blend with the roux. Bring to a boil then reduce the heat to medium-low and simmer uncovered for 1 1/2 hours. Add the shrimp the remaining 1/2 teaspoon salt and the cayenne and cook for 20 minutes. Remove from the heat and stir in the parsley. Ladle into individual soup bowls garnish with the chopped eggs and serve hot. Note: The stew can also be served over white rice. | medium shrimp water yellow onion bay leaves salt salt all-purpose flour yellow onion green bell pepper celery cayenne fresh parsley leaves hard-boiled eggs |
513,689 | Down Home Vegetarian / Vegan Split Pea Soup | aute onion in one short spray of cooking spray until just starts to soften. Add remaining ingredients except paprika and pepper bring to a boil. Reduce heat to low and simmer covered for one hour or until vegetables are soft. When finished add smoked paprika and black pepper to taste. | onion carrots celery ribs frozen corn bouillon water black pepper |
507,357 | Butternut Squash and Apple Soup | In a large saucepan over medium heat cook the onion in 1 tablespoon of water stirring occasionally until it begins to soften about 4 minutes. Add the squash and cook stirring occasionally until soft about 10 minutes. Add the peeled apples salt cumin coriander ginger pepper and broth. Add extra water if needed to cover the squash and apples. Bring the soup to a boil. Reduce it to a simmer cover and cook until the squash and apples are very soft about 30 minutes. Purée the soup in batches in a blender or food processor until smooth and return it to the saucepan. Heat the soup over low thinning with more water if necessary. Serve with diced apples and jalapeño slices if you like. NOTE: This soup can be made ahead of time and refrigerated up to 3 days or frozen up to a month; let cool completely before storing in an airtight container. Reheat gently before serving (thaw frozen soup overnight in the refrigerator). | onion red apples yellow apples coarse sea salt ground cumin ground ginger cayenne pepper fresh ground black pepper low sodium chicken broth vegetable broth water jalapeno chile apple |
79,027 | Apricot Beef With Sesame Noodles | Combine the sliced beef with dried chili flakes mustard soy sauce and garlic (if using) refrigerate 4 hours or overnight. Cook noodles according to package directions (omitting seasoning packages). Heat oil in large skillet over medium-high heat until hot. Add beef with marinade; stir-fry 2 minutes. Add noodles preserves broth onions and 1 tbsp sesame seeds. Cook 1 minute or until heated through. Top with remaining sesame seeds before serving. | beef garlic Dijon mustard soy sauce snow peas red bell pepper beef broth green onions toasted sesame seeds |
404,024 | Tangy Cheese-Topped Spuds (With Horseradish) | Preheat toaster oven to 300°F. Cook potatoes in microwave oven till done. Meanwhile in mini-mixer blend cream cheese & sour cream until smooth & pour into a bowl. Add onion horseradish lemon juice parsley & salt to bowl & mix well. With a sharp knife cut an X in the top of each potato & scoop out pulp with a spoon. Add to topping mixture with grated cheese & blend well. Scoop mixture back into potato jackets & top with abit more grated cheese. Cook in toaster oven for 10 - 15 minute Broil 5 min to melt cheese on top of potatoe. | cream cheese sour cream green onion lemon juice parsley salt potatoes |
26,172 | Lemon Chicken | The batter should be about as thick as pancake batter or just a little thicker. Dip chicken in batter and refrigerate for 10- 15 minutes (This will help the batter to adhere). Double deep fry the chicken allowing at least 20 minutes between steps. (This is done to insure that you get a crispy golden brown coating while the chicken cooks all the way through. The oil should be approximately 350º F for the first frying and about 375ºF for the second). Blot on paper towels to remove excess grease. When ready to add sauce slice and put chicken on a serving platter lined with lettuce leaves and garnished with some cherry tomatoes. For the sauce: heat about a teaspoon of vegetable oil in a skillet (preferably a heavy one- like cast iron or Calphalon); stir in scallion until it sizzles about 30 seconds. Add lemon slices & stir 1 minute until sizzling. Add chicken stock salt and sugar. Stir in cornstarch. cook 5 minutes to thicken. Pour over sliced chicken. *Be careful not to burn or overcook the lemon or it will turn very bitter. | chicken breast halves salt light soy sauce flour cornstarch baking soda baking powder salt sugar water salt sugar cornstarch lemons scallion |
371,095 | Machaca Omelette | Prepare Beef Machaca by heating olive oil in a saute pan over medium heat. Add onions and peppers cook until tender. Add shredded beef cumin cilantro tomato and tomato juice. Bring to a simmer and reduce heat. Simmer for 20 minutes. Season to taste with salt and pepper. Remove from heat and reserve keeping warm. Combine eggs and milk season with salt and pepper. Heat a large non-stick omelette pan with a small amount of oil. Portion egg mixture into pan and cook until slightly set. Portion Beef Machaca into eggs and stir. Cook until set. Turn or flip omelette to cook through. Turn omelette onto a warm serving plate and top with shredded cheddar cheese. Repeat process to create 4 servings. | eggs milk salt fresh ground black pepper cheddar cheese olive oil beef garlic green bell pepper ground cumin tomatoes tomato juice cilantro salt fresh ground pepper |
503,278 | Chakchouka | Saute the onion and garlic in the olive oil until soft. Add all the remaining ingredients except the eggs and simmer for a minute. Make 4 indentations in the mixture and carefully break an egg into each one. Cover and cook over a low heat until the eggs are set. | onion garlic cloves extra virgin olive oil chilies ground cayenne pepper tomatoes white vinegar ground cumin eggs |
508,152 | Homemade Roasted Garlic and Fresh Basil Marinara Sauce | Start with the onions and saute them in 3 tblsp olive oil on a medium heat till translucent then add the fresh basil and turn down the heat while continuing to stir. Keep cooking the fresh basil to bring out the flavor but still stirring the onions in the same pan. The basil leaves should be wilted and soft but not burned. Then add 3 oz of chicken stock and simmer till most of the liquid has burned off. Set aside. Using a food mill (which can be purchased at specialty kitchen supply stores) separate the seeds and skin from the fresh tomatoes then with a wooden spoon stir in all of the dry spices. Then stir in the onions olive oil stewed tomatoes and fresh Basil mixture. You want to marinate all of this in the refrigerator for a couple of hours. The acids will be infused with the herbs the longer it sits in the refrigerator. Meanwhile start in on the garlic. Peel off the top layers from the garlic cloves and wrap each one in foil place in a roasting pan. Roast the garlic under the broiler or a 425F oven for 20 minute Let cool and then unwrap. In a bowl mash down the garlic with a fork or potato masher till it forms a paste then in a blender with 1 cup of chicken stock puree the roasted garlic paste till it liquifies. You are now ready to season the Marinara with garlic puree while it cooks. Take the marinated tomatoes and seasonings from the refrigerator and place in a large stock pot or sauce pan. Simmer on a low heat stirring and gradually adding the red wine vinegar tomato juice and remainder of the chicken stock add in the garlic puree and keep simmering till it comes to a slight boil. After the first boil is when you add in the flour depending on how thick you want the consistency to be. This Marinara usually simmers 45min to 1 hour but you can also use a crock pot on low to keep it going longer if desired. Stir in cracked black pepper to taste. | fresh basil dried basil fresh onions onion powder fresh tomatoes tomato juice garlic cloves dried oregano dried rosemary dried marjoram dried thyme red wine vinegar stewed tomatoes flour extra virgin olive oil cracked black pepper |
73,499 | Dates Wrapped in Bacon | Soak 12 tooth picks in water for 15 minutes; preheat oven to 500°; line a jelly roll with parchment paper. Wrap each date with a piece of bacon and skewer with a toothpick; place seam side down on the baking sheet; sprinkle with brown sugar if desired. Bake 6 minutes or until well browned; rotate and bake 2-4 minutes more until bacon is crisp; drain on paper towels; cool a bit and serve. | lean bacon dates light brown sugar |
185,056 | Creative Banana Pancakes | Preheat your oven to 175 degrees. This is so that when you finish making the pancakes they will stay nice and warm without having to microwave. Whisk sugar baking powder salt and flour in a bowl. In a separate bowl whisk together egg milk and 2 tbsp butter. Add this mixture to the dry ingredients. Whisk wet and dry ingredients togehter until the batter is just slightly lumpy. Heat pan over medium high heat and spray with cooking spray or use butter to coat the pan. Slice bananas into rounds and place onto the pan then pour 1 tbsp of the pancake batter over the banana slice. Cook for 1-2 minutes (until there are big bubbles all over the surface of the pancake) then flip and cook another minute or so (until done). Put the pancakes onto a baking sheet and place in the oven to keep warm. Serve with the sauce (cooked in the same pan as the pancakes after the pancakes are done. You should get a hint of banana flavor in your sauce if you cook it immediately aftetrward). You can also serve with just powdered sugar. | sugar baking powder all-purpose flour salt egg milk butter bananas butter powdered sugar butter sugar cinnamon |
274,996 | Chili Con Carne | Heat the oil in a saucepan over low heat. Add the onion and cook for 4-5 minutes or until soft. Stir in the garlic cayenne pepper paprika oregano cumin and 1/2 tsp salt. Increase the heat to medium add the minced beef and cook until just browned. Reduce the heat to low add the beef stock canned tomatoes and it's juice and the tomato paste to the pan and cook for 35 - 45 min stirring frequently. Stir in the kidney beans and simmer for 10 minutes. Can be served on its own or over rice. Garnish with parsley. | olive oil onion garlic clove cayenne pepper paprika dried oregano ground cumin diced tomatoes tomato paste kidney beans parsley |
508,610 | Savory Homestyle Beef Vegetable Soup | Preheat oven to 300°F. Rinse meat and dry off well (to ensure searing). Season liberally with salt and pepper on all sides. In large oven proof soup pot (mine is 7 qts.) heat 2 tablespoons of oil hot enough to sear then add meat and brown on all sides. Remove meat and add onion to pot and brown for a few minutes to release flavors. (Ensure the onions stay relatively intact because they will be used as a bed to prop up the roast during the braising process.). Next add the garlic and constantly stir to release flavor (do not burn) for about one minute. Add the pureed tomatoes and stir scraping bottom of pot to release any stuck on bits. Next add 4 of the bouillon cubes the 2 bay leaves 20 turns of fresh ground pepper and a bundle of fresh thyme. Rest chuck roast on top of the quartered onions so the roast is elevated from bottom of pot. Add enough water to come 2/3 of the way up the meat. Cover pot with lid and bring to a boil then reduce to a simmer. Place covered pot in 300 degree oven for 3 hours turning meat half way through. After the 3 hours have passed removed the roast and set aside on a plate to cool (it should be fall apart tender). Fish out the bay leaves and thyme bundle. Fill the pot with water till it is 2/3 full. Add the celery carrots potatoes cauliflower and 4 remaining bouillon cubes to the pot. Check for flavor and add more pepper if desired (but wait on the salt as the bouillon will add salt here). Cover pot and bring to a boil then reduce to a simmer. Place covered pot back in oven and cook for 1 1/2 hours (or until vegetables are fork tender). While the vegetables are cooking you can pull apart the cooled chuck roast into 1 - 1 1/2 inch bite sized pieces and set aside. Also cook Kluski egg noodles according to the package directions. When vegetables are cooked through add chuck pieces to the pot and also the last bundle of fresh thyme (you can omit if you already are satisfied with the thyme flavor from first bundle). Taste and add additional salt and fresh black pepper if needed. Let covered pot sit on cool stove for 5-10 minutes so meat can be warmed up and fresh thyme bundle can flavor the soup. Remove thyme bundle. To serve add a scoop of cooked egg noodles into soup bowl and cover with beef vegetable soup. Serve with biscuits or crusty warm bread. | boneless beef chuck roast onions celery carrots cauliflower whole tomatoes garlic cloves chicken bouillon cubes fresh thyme bay leaves fresh ground black pepper salt water |
489,337 | 17 Day Diet : Turkey Eggplant Parmesan | 1. Position a rack in the center of the oven and preheat to 350°F Spray a large baking sheet with nonstick cooking spray. Lay the eggplant slices on the baking tray and spray their tops lightly with nonstick cooking spray. Bake turning once until the slices begin to soften and brown about 30 minutes. 2. Meanwhile spray a large saucepan with nonstick cooking spray. Set over medium heat and add the ground turkey breaking it up with a spoon. Cook stirring often until the meat loses its raw pink color and browns a bit about 5 minutes. Pour in the marinara sauce; stir in the oregano basil and fennel seeds. Remove the pot from the heat. 3. Layer the eggplant slices and turkey marinara sauce in a 9-x13-inch baking dish. Sprinkle the cheese on top. Bake until bubbling about 30 minutes. Cool for 5 minutes before serving. | eggplant lean ground turkey oregano leaves dried oregano basil fennel seed fat-free parmesan cheese fat free cheese |
37,263 | Our Goulash Recipe | Brown ground beef and drain off the fat. Place in deep skillet and add tomatoes lima beans potato uncooked macaroni salt pepper catsup and garlic powder. Mix well. Add about 1/2 cup of water and cover and cook on the top of the stove until the potatos and macaroni are done. (You can also cook this in the oven). | ground beef diced tomatoes catsup lima beans potato macaroni salt pepper garlic powder |
184,885 | Car's American Devil's Food Cake | Mixture will be sloppy. Mix all dry ingredients together first; mix in margarine then eggs one at a time. Mix in water add more if needed. Bake in an 8inch round or 2 loaf tins at 180degC (350degF) moderate oven approximately 55 mins but check at 45 minutes. Let cool in oven. Icing; Mix icing ingredients with a little hot water. | self raising flour sugar margarine eggs cocoa powder vanilla bicarbonate of soda water icing sugar cinnamon cocoa powder margarine |
239,419 | Ground Beef Curry | Heat oil in a medium heavy bottomed frying pan on medium high heat for 1 minute. Add onions and saute stirring regularly for 15 minutes until brown. Add tomatoes cumin salt turmeric and cayenne and saute for 5 minutes until oil glistens. Add cream stir well and cook for 4-5 minutes. Break up ground beef and add it to curry. Cook for 6 minutes then check to make sure beef is cooked to desired tenderness ( don't over cook beef or it will become hard and loose tenderness). Stir in raw sugar and mint cook until sugar melts into beef. Turn off heat. Cool 5 minutes cover with lid. Serve with basmati rice. (I prefer to use canned or jarred pureed tomatoes in this dish. If you cannot find raw sugar use a couple pinches of granulated sugar -- sometimes I like to omit the sugar all together.). Can use lean ground beef if extra lean is not available. | canola oil onions tomato puree ground cumin salt salt turmeric ground cayenne pepper raw sugar dried mint |
293,906 | French Onion Soup (Traditional) | For the Soup:. Cut of tops and bottoms of the onions then cut the onions lengthwise in half. Remove the peels and tough outer layers. Cut a V wedge in each one to remove the core. Lay an onion half cut side down on a cutting board with the root end towards you. Note that there are lines on the outside of the onion. Cutting on the lines (with the grain) rather than against them will help the onions soften. Melt the butter in a large heavy stockpot over a medium heat. Add the onions and 1 tablespoon salt and reduce the heat to low. Cook stirring every 15 minutes and regulating the heat to keep the mixture bubbling gently for about 1 hour or until the onions have wilted and released a lot of liquid. Continue to stir the onions every 15 minutes being sure to scrape the bottom and corners of the pot for about 3 hours or until the onions are caramelized throughout. Sift in the flour and cook over a medium-high heat stirring for 2 to 3 minutes. Add the beef stock bring to a simmer and simmer for about 1 hour. Season to taste with salt pepper. For the Croutons:. Preheat the broiler/grill. Cut 12 3/8 inch thick slices from the baguette (reserve the remainder for another use) and place on a baking sheet. Brush the bread lightly on both sides with olive oil and sprinkle lightly with salt. Place under the broiler/grill and toast the first side until golden brown then turn and brown the second side. Set aside and leave the broiler on. To Complete:. Place six flameproof soup bowls with about 1 ½ cups capacity on a baking sheet to catch any spills. Add the hot soup to the bowls and lay the croutons on top. Cover with Gruyere. Place under the grill for a few minutes until the cheese bubbles browns and forms a thick crust. Eat carefully the soup will be very hot. Cooks Note: One of the most unpleasant tasks associated with French Onion soup is chopping the mounds of onions required. I've found that if I wear my sunglasses pushed as far up my nose as possible the tears never really come. When sliced onions produce a gas that mixes with your natural tears creating an acid very similar to sulfuric acid. By wearing the sunglasses so close to your eyes it doesn't allow the gas to get inches Works like a charm! | yellow onions butter kosher salt flour baguette gruyere cheese olive oil kosher salt |
289,950 | Yogurt Pound Cake | In a large bowl cream sugar and butter until ight and fluffy. Add egg whites beat 4 minutes or until well blended. Add vanilla and almond extract. Beat at low speed untill well blended. Set aside. Combine flour with baking soda and salt. Add alternately with yogurt to creamed mixture. Pour into sprayed loaf pan and bake for 45 minutes at 350. | Splenda sugar substitute butter low-fat vanilla yogurt vanilla flour baking soda salt |
453,068 | Chile Relleno Casserole | Butter both sides of sourdough bread. Lay in bottom of 9x13 dish. Sprinkle with cheese. In a bowl mix eggs until frothy. Add milk. Mix until combined. Add can of chilies (do not drain). Stir to combine. Pour over top of bread ensuring the chilies are distributed evenly. Let sit for 5 minutes. Cook for 30 minutes in a 350 degree oven. | eggs milk diced green chilies colby-monterey jack cheese butter margarine |
468,167 | Hellmann's Grilled Asian Kabobs | Combine first 6 ingredients and reserve 1/3 cup. Thread shrimp onto 8 skewers. Brush shrimp with the sauce and grill until they turn pink. Serve with reserved sauce. | Hellmann's mayonnaise reduced sodium soy sauce dijon-style mustard garlic clove ginger shrimp |
101,852 | Grandma Florence's Fruit Cookies | Sift all dry ingredients into bowl. Stir liquid into well of flour. Add raisin and nuts stir drop cookies onto pan will spread out 400° oven 10 minutes. | brown sugar bacon grease eggs flour cinnamon allspice salt buttermilk raisins baking soda walnuts |
409,110 | Bavarian Sauerkraut | lace ingredients in a large saucepan and simmer until onions are soft about 30 to 45 minutes. | sauerkraut dry white wine onion apple olive oil |
291,610 | Shrimp With Tomato Cream Sauce With Angel Hair Pasta | Pour olive oil in large non-stick skillet. Add minced garlic diced onion and quartered fresh mushrooms when onions are translucent adde tomatoes and basil Allow to simmer for about 10 minutes. Boil water for pasta in a separate pot. In a small bowl combine evaporated milk and flour with a small whisk. Add mixture to skillet and allow to simmer for 5-10 minutes until sauce is pink and well combined. Cook pasta while sauce is simmering. Add peeled and deveined shrimp to the sauce mixture and allow to cook for about three minutes or until shrimp is light pink. Drain pasta and serve sauce over angel hair pasta. | olive oil garlic onion diced tomatoes fat-free evaporated milk all-purpose flour dried basil shrimp angel hair pasta fresh mushrooms |
85,516 | Broccoli &Cauliflower Salad | Mix mayonnaise sugar and vinegar until blended well. Combine broccoli cauliflower bacon raisins and onion. Pour mayonnaise dressing over broccoli mixture and stir to coat evenly. Let stand for 30 minutes then serve. | broccoli cauliflower bacon raisins purple onion mayonnaise sugar vinegar |
316,604 | Apricot Jello Fluff | Mix jello pineapple and sugar together and boil until dissolved. let sit when partly set whip until foamy. beat until smooth then add in cream cheese and milk stir until thouroughly blended. Add in cool whip. Enjoy! :). | apricot gelatin crushed pineapple sugar cream cheese milk Cool Whip |
127,084 | Mexican Fiesta Pasta Salad and Dressing | Cook fusilli pasta according to package directions until just tender but firm to the bite. Drain pasta and rinse with cold water to cool. Transfer drained pasta to a large bowl. Add 1 1/2 Tablespoons olive oil and mix thoroughly to coat. Add diced tomatoes corn kernels carrot strips and chopped onions; toss well. In a small bowl whisk together mayonnaise Dijon mustard and fresh lime juice. Mix in minced jalapenos chili powder ground cumin and chopped cilantro. Add dressing to pasta mixture and mix well to blend. Season to taste with salt and pepper. Chill at least 1 hour before serving. | olive oil tomatoes corn kernels carrots red onion mayonnaise Dijon mustard fresh lime juice chili powder ground cumin fresh cilantro |
156,098 | Up All Night Green Bean Salad | Marinate beans overnight in dressing with onion. Add cheese before serving. Serve chilled. | green beans onions parmesan cheese |
133,828 | Basic Waffles | Add dry ingredients to mixing bowl and stir to mix well. Add remaining ingredients and blend until smooth. Let batter sit for 5 minutes before using. Use less than you think on your 1st waffle spreading batter with a non-stick spatula. Batter spreads and rises so you don't want to overfill your waffle iron. Cook until done--varies depending on temperature of your waffle iron. | all-purpose flour sugar baking powder salt low-fat milk eggs |
66,723 | Fish with Creole Rice | For the rice heat oil in a large pan (with a lid) and cook the onion and garlic gently until onion is soft. Add peppers and spices and stir until spices are fragrant. Add rice and water and bring to the boil. Reduce heat. Simmer covered for about 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and stir in remaining ingredients. Meanwhile sprinkle salt and paprika over fish. Cook fish in a lightly oiled pan until browned and cooked through. Serve fish over rice and garnish with extra herbs. | salt sweet paprika olive oil onion garlic green pepper ground cumin chili powder long grain rice water lime juice corn kernels fresh cilantro leaves |
280,432 | Garlicky Greens | Wash and drain greens. Warm wok over low heat; add oil. Add garlic and chilies tossing in oil until they give off fragrance. Add greens and cover immediately. Cook three minutes take the lid off toss the greens and cover again for two more minutes. Turn off heat add salt to taste and toss. Serve. | garlic salt |
366,434 | V8 Vegetable Soup (Pressure Cooker) | Combine all ingredients in a large pressure cooker and add spring water to cover. Lock the lid in place and bring to pressure over high heat. Lower the heat and cook for 6 minutes. Remove from the heat and use a quick release method to release pressure. | cabbage onions green capsicum celery carrots green beans diced tomatoes bay leaf minced garlic cloves |
311,344 | Grilled Curry Chicken Legs | Wash the chicken legs and remove the skin. The easiest way to do this is to peel the skin down and over the end of the bone. Use a sharp knife to cut the skin leaving a little piece clinging to the end which will be nice and crispy when grilled and will help satisfy the skin lovers. The meat should be pretty much skinless for this recipe or the tenderizing marinade won’t be able to do its job. Place the legs in a single layer in a baking dish. To prepare the marinade place the yogurt Cilantro (ripped up a bit) chopped onion SWEET and HOT CURRY POWDER GARAM MASALA and GARLIC in a blender or food processor blend until smooth. Pour evenly over the legs turning to coat. Cover and refrigerate at least one hour; two is better overnight is wonderful. To grill the chicken light a medium amount of coals. When ashy (15 minutes or so) divide the coals in half and line both sides of the grill along the edges with the coals leaving the middle coal-free. Before putting the grill top over the coals spray the grill top well with nonstick cooking spray or rub with vegetable oil as the chicken legs have been known to be a bit on the sticky side which is why it is best to turn them carefully with a spatula. Remove the legs from the marinade pan sprinkle both sides with salt and carefully place in a row down the center of the grill. Alternating the legs meat side bone side etc. (just like they were in the package) will allow you to get more on the grill. Cover the grill cook 15 minutes. Carefully turn the legs by sliding a spatula under them and cook 15 minutes more. Some of the legs may lose the coating on the first side no matter how careful you are but if you turn them and replace them right on top of the bits that stuck to the grill the second side will be fine and that can be the “presentation” side. After 30 minutes total cooking time remove the legs to a platter. Serve with Saffron Rice or a summery pasta or potato salad. | chicken legs plain yogurt cilantro onion curry powder curry powder garam masala salt |
170,806 | Garlic Breath Greek Dip | Combine the feta cheese sour cream yogurt and garlic in the container of a food processor or blender. Pulse briefly until garlic is minced; spoon into a serving dish (a hollowed out Eggplant would be a creative idea) and season with salt and pepper. | feta cheese sour cream plain yogurt garlic cloves salt fresh ground black pepper |
394,674 | Good Luck Collard Greens | soak collard greens in cold water til grit falls to the bottom. Remove stems from leaves. Put everything into a stock pot and simmer for 3-4 hours. | water liquid smoke ham bacon onion celery garlic cloves apple cider vinegar |
347,738 | Roasted Vegetables With Honey and Feta Cheese | Preheat the oven to 400°F Place all the vegetables in a large roasting tin with the olive oil. Season add the thyme then roast for about 40 minutes. Cut the feta cheese into cubes and add to the vegetables. Gently stir through with the honey. Return to the oven for another 5 minutes before serving. You can serve this either straight from the oven or at room temperature. | carrots zucchini red onions olive oil thyme feta cheese honey |
344,445 | Pilaf-Style Basmati Rice | Heat oil in a medium saucepan until almost smoking. Add whole spices and cook until they pop. Add onions and cook until translucent stirring frequently about 2 minutes. Add rice and stir about 1 minute until a nutty smell develops. Add salt and water. Bring to a boil reduce heat to a simmer cover tightly and cook until water has all been absorbed about 17 minutes. Let stand covered another 10 minutes. Fluff with fork and serve. | cinnamon sticks green cardamom pods whole cloves onion basmati rice table salt water |
519,114 | Red Beans and Rice | dice the garlic cloves onion celery and peppers and add to a heated large pot with the olive oil. cook over medium heat for about 8 minutes (until softened). add the vegetable broth thyme oregano bay leaves and beans to the pot. bring to a boil cover reduce heat and simmer for 2 hours or more. remove the bay leaves and add the sliced sausage. simmer 45 minutes. serve with rice. | garlic cloves olive oil celery yellow onion bell peppers thyme oregano bay leaves paprika vegetable broth |
180,251 | Kung Pao Chicken | Cut chicken into 3/4-inch pieces. In a medium-sized bowl stir together the sherry and 1 teaspoon cornstarch. Add chicken and toss to coat. Let stand at room temperature for 15 minutes. Meanwhile in a small bowl make a sauce by stirring together the water soy sauce 4 teaspoons cornstarch sugar vinegar and hot pepper sauce. Set aside. In a large skillet or wok heat oil over medium-high heat. Stir-fry the gingerroot and garlic for 15 seconds. Add the chicken mixture; stir-fry for 3-5 minutes or until no longer pink. Push cooked chicken to the side of the skillet or wok. Stir the sauce mixture. Add the sauce mixture to the center of the skillet or wok. Cook and stir until thickened and bubbly. Add green onions and peanuts. Toss all ingredients together with sauce. Cook and stir until heated through about 1 – 2 minutes. Serve immediately with hot cooked rice. | boneless skinless chicken breast halves dry sherry cornstarch cold water reduced sodium soy sauce cornstarch granulated sugar rice vinegar canola oil gingerroot garlic cloves green onions cooked rice |
486,212 | Red Lentil Soup With Vadouvan Spice Blend | Spray a large pot lightly with oil and heat it over high heat. When hot add the cumin and mustard seed; cook for 1 minute or until seeds begin to pop. Add the onion and saute for 3 minutes. Add the lentils water Vadouvan garlic and coriander. Bring to a boil reduce heat and cook covered until lentils are completely soft about 20 minutes. Add the tomatoes and salt to taste. Simmer uncovered adding more water if necessary for about 20 minutes. Just prior to serving stir in the spinach and cook just until wilted but still bright green. | cumin seed mustard seeds onion red lentil water mixed spice Vadouvan Indian Spice Blend - Gourmet garlic cloves ground coriander diced tomatoes salt |
271,908 | Eggnog Cream Puffs | Heat oven to 400ºF. In 2 1/2-quart saucepan heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft. Meanwhile in large bowl beat all Eggnog Cream ingredients except cream with electric mixer on low speed 1 to 2 minutes or until smooth. Add cream. Beat on high speed 1 to 2 minutes or until soft peaks form. Cut off tops of cooled puffs; pull out any soft dough. Fill puffs with Eggnog Cream; replace tops. Sprinkle with powdered sugar. Serve immediately. Store covered in refrigerator. | water butter all-purpose flour eggs powdered sugar instant vanilla pudding milk ground nutmeg ground ginger |
277,867 | Oreo Dirt Cake | Mix Cool Whip and cream cheese blend in pudding. Layer in serving dish with oreo crumbs. Chill. | instant vanilla pudding cream cheese Cool Whip |
229,516 | Filipino Lumpia Wrappers | Mix until smooth. Lightly grease heated pan. Brush mix in heated pan. Lift carefully when dough begins to come away from pan. And set on cooling rack. Wrappers should be thin enough to be cooked on one side. You can also use a crepe pan to make this easier. | flour egg water |
108,926 | Butternut Squash Souffle or Kugel | preheat oven to 350. if using fresh squash microwave- cut in half remove seeds place cut side down in small amount of water cover with plastic wrap and cook on high 15 minutes. Scrape flesh from skin- should be 3-4 cups. beat together flour sugar oil eggs and milk. add squash and mix well. bake in 9x13 glass or ceramic baking dish for 60 minutes. can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!). | flour sugar eggs milk |
382,522 | Vegetable Dinner Danish | combine flour and salt and cut in shortening (or margarine) until mixture resembles coarse crumbs. Combine egg yolk and milk; add to mix and stir until dough clings together. Divide in half. On a floured surface roll out dough into a 15x10 inches rectangle and place on a greased 15x10 inches sheet. roll out the other half of dough the same and set aside. gather up some veggies -- you can use bell peppers sliced mushrooms sun-dried tomatoes fresh spinich black olives peppercini's even broccoli. arrange the veggies evenly over the dough and top with shredded cheese. You can use ANY kind of cheese (even feta!). now take the other dough layer and place it on top of the whole thing. (don't worry if it tears during transfer -- just put it together over the top)--pierce or tear some openings (keeps it from getting too soggy). now trim the edges and brush with beaten eggwhite. You can sprinkle top with seseme poppy flax seeds or parmesean cheese. bake at 375 for 40 mins or until it's toasty brown. Cool slightly Cut into squares for serving--great for picnics! | all-purpose flour wheat flour salt shortening milk |
499,775 | Pumpkin Pie Filling | Pre-heat oven 220°C. Whisk all ingredients together until well mixed. Pour into prepared pie shell(s). Bake for 15 minute then reduce heat to 180C and continue baking a further 45min. Pie tests done when knife inserted in middle comes out clean. Serve chilled with whipped cream. | pumpkin puree milk eggs sugar cinnamon ginger salt nutmeg clove |
311,140 | Banana Burrito (Ww) | Lay tortilla on flat surface and spread evenly with peanut butter and jam. Sprinkle with coconut. Place banana on edge of tortilla and roll up to enclose. Wrap loosely in paper towel and microwave on high for 30-35 seconds. Unwrap from paper towel and enjoy! | whole wheat tortillas unsweetened dried shredded coconut banana |
14,018 | Iron Chef's Steven's Ultimate Cookies | Cream the butter with the sugars until fluffy. Beat in the egg and the vanilla extract. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375°F for 8-10 minutes or 10-12 minutes for a crispier cookie. | unsalted butter brown sugar granulated sugar egg vanilla extract all-purpose flour baking soda baking powder salt instant espresso powder |
272,271 | Butternut Squash Bisque | Peel and seed squash and cut into cubes. Melt butter in large soup pot. Add carrots onion and celery and saute until soft. Stir in squash and potatoes (I leave the peel on the potatoes). Saute for 3 minutes. Add chicken (or vegetable) stock and bring to a boil. Reduce heat and simmer partially covered for 40 minutes. Add curry ginger nutmeg. Puree in batches in blender. (You can only puree 1/2 of the soup if you want a chunky hearty style soup.). Return to soup pot. Add more stock to thin if needed. | butter carrots onion celery potato chicken broth vegetable broth curry powder ginger nutmeg salt cayenne pepper |
538,168 | Malaysian Shrimp Curry | For the spice paste: Using a food processor blend all the ingredients until smooth adding a little water if necessary. Transfer to a small bowl and set aside. For the curry: Rinse the shrimp in a colander and drain well. In a large skillet over medium heat heat the oil. Add the spice paste stirring and cook until fragrant 1 to 2 minutes. Add the onion and cook until softened stirring often about 7 to 10 minutes. (If the spice paste sticks add a tablespoon or so of water.) Add the coconut milk brown sugar and salt increasing the heat to medium-high so that the mixture comes to a boil. Add the shrimp and lime juice and cook stirring occasionally until the shrimp is just cooked through about 2 minutes. (If the shrimp appears to be cooking too fast reduce to medium.) Serve hot with sprinkled with more lime juice as needed. | red pepper flakes ginger garlic cloves ground cumin ground turmeric medium shrimp red onions yellow onion unsweetened coconut milk light brown sugar salt lime juice |
283,206 | Zucchini, Chayote and Yellow Squash | Melt butter in large pot over medium heat. Add onion and garlic; sauté 2 minutes. Add all squash. Reduce heat to medium-low. Cover; cook until just tender stirring occasionally about 25 minutes. Mix in herbs. Season with salt and pepper. | butter garlic chayotes zucchini chives fresh cilantro |
412,864 | Fricassee of Chicken a La Berrichonne | Cut the chicken into 2 inches pieces. Brown carrots cut into 1 cm large pieces on butter In a pan. Drain them and than brown chicken in same butter. Add 1 cup chicken stock the carrots a “bouquet garni” (thyme sage cloves bay leaf) some salt and pepper. Bring to the boil reduce the heat cover the pan and cook gently for 45 minutes. Remove the chicken pieces and keep them hot. Mix 2 egg yolks with a pinch of caster (superfine) sugar and 200 g double (heavy) cream 1 tablespoon white wine vinegar and a few drops of a chicken stock. Pour into the pan and mix with the pan juices. Heat it without boiling (not over 74°C) so that sauce thickens a little. Serve the chicken coated with the sauce and sprinkled with chopped parsley. | chicken carrots butter thyme clove bay leaf sage caster sugar heavy cream vinegar fresh parsley leaves salt pepper |
502,785 | New Orleans Baked Stuffed Red Snapper With Creole Sauce | Make Creole sauce: In 2 T. hot butter in medium saucepan saute celery 1/2 cup o nion the green pepper and garlic stirring until onion is golden-brown - 5 minutes. Stir in tomatoes bay leaf chili powder 1 t. salt sugar and 1/8 t. pepper. Bring to a boil stirring constantly; reduce heat; simmer uncovered and stirring occasionally 20 minutes or until thickened. Makes about 2-1/2 cups sauce. Make stuffing: Trim crusts from bread and grate on medium box grater or use food processor. Set aside (makes about 2 cups). In 1/4 cup hot butter in medium skillet saute green onion stirring for 3 minutes. Add parsley salt and pepper; mix well. Add bread crumbs; toss to mix well. Preheat oven to 400 degrees. Wash fish inside and out under cold running water. Drain well; pat dry with paper towels. Line a shallow roasting pan with foil; butter foil. Place fish in prepared pan; brush inside of fish with mixture of melted butter salt and pepper. Fill cavity with the stuffing; close the opening with skewers or wooden picks. Pour 2 T. lemon juice over the fish. Bake uncovered 30 minutes. Pour 1 cup sauce over fish. Bake basting twice 10 minutes longer or until fish flakes easily with a fork. With 2 wide spatulas remove fish to serving platter. Garnish with chopped parsley and pass rest of sauce on the side. | butter margarine celery onion green pepper garlic clove crushed tomatoes diced tomatoes bay leaf chili powder salt sugar pepper butter margarine green onion parsley salt pepper cod butter margarine salt pepper fresh lemon juice parsley |
180,783 | Quick and Easy Pizza Burgers | Preheat your oven to 350 degrees. Mix together all ingredients from ground beef through pizza sauce. Separate the halves of the hamburger buns placing each half face-up on a baking sheet. Spread the meat mixture on each of the hamburger bun halves. (I have found the fastest way to do this is using Pampered Chef's medium scoop and dividing the meat mixture between the bun halves; then using the back of a large soup spoon smooth the meat mixture evenly over the bun.). Top each with a slice of mozzarella. Bake for 20 minutes or until the cheese is golden and bubbly. | oregano Homemade Canned Pizza Sauce mozzarella cheese |
194,653 | Pecan White Fudge | Combine butter milk and sugar in a medium sauce pan. Over medium heat bring to a full rolling boil stirring constantly. Continue boiling and stirring for 4 1/2-5 minutes. Remove from heat. Stir in marshmallows white chocolate nuts and vanilla. Sir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 9\"x9\" square baking pan. Chill until firm then remove foil and cut into 1 1/2\" pieces. | unsalted butter evaporated milk fine sugar mini marshmallows white chocolate chips pecans imitation vanilla |
537,493 | Corned Beef & Cabbage Tacos | To make tortillas in a large bowl combine masa shredded potatoes 1 tablespoon scallions and salt. Add water and use your hands to form into a dough. Add water 1 teaspoon at a time if dough seems to dry. Keep a damp towel over dough while you make tortillas. Heat a large cast iron skillet over medium high heat. Take off a golf ball-size piece of dough and roll into a ball. Place between 2 pieces of plastic or wax paper and press in a tortilla press. Remove dough from the plastic and cook in skillet until lightly toasted about 2 minutes per side. Remove and place tortillas in a stack on a plate. Keep covered with a dry clean towel. Repeat with remaining dough. In a large bowl mix to combine the green cabbage red cabbage carrots 2 tablespoons scallions salt and pepper. In a medium bowl whisk to combine mustard mayonnaise and horseradish. Pour 1/2 cup sauce over cabbage and mix to combine. Reserve remaining sauce to drizzle over tacos. In a medium bowl mash to combine warm cooked purple potatoes with olive oil salt and pepper. To assemble tacos spoon purple potato mash into the center of a tortilla. Top with cabbage slaw and corned beef. Drizzle with horseradish mustard sauce and garnish with cilantro chilis and a lime wedge. | masa harina flour purple potatoes scallion salt hot water green cabbage red cabbage carrot spicy mustard mayonnaise purple potatoes olive oil corned beef cilantro leaf chilies lime kosher salt ground black pepper |
322,861 | Cranberry-Orange Cheesecake Pears | PREPARE PEARS: Peel pears. Trim bottoms so that they sit flat. Using a small spoon or a melon baller scoop out and discard cores. Place pears in a very large wide heavy-bottomed saucepan. Add cinnamon sticks and juices. Scrape out seeds from vanilla bean and stir in; add scraped bean husks too. Bring to a boil then reduce heat. Cover and simmer occasionally turning pears over carefully to ensure even cooking until almost tender but still a little firm about 20-25 minutes. PREPARE CHEESECAKE STUFFING: In a bowl stir cream cheese with vanilla extract ginger and almond extract (if using) until mixed. If the mixture is too thick to stir easily add a few spoonfuls of hot pear cooking liquid. (The sauce mixture up to this point may be made up to 3 days ahead and refrigerated.). Stir in cranberries and almonds. STUFF PEARS: Carefully spoon pears onto a large platter. Cover and refrigerate to cool completely. Boil remaining pear liquid in pan stirring often until it reduces to 1/2 cup. The sauce will foam and bubble toward the end of cooking so be sure to stir often. Remove from heat and discard cinnamon sticks and vanilla husks. (Up to this point pears and sauce can be made the night before.). To serve fill pears with cream cheese mixture. (Stuffed pears may be refrigerated up to 6 hours before serving. Allow pears and sauce to come to room temperature before serving.). Place on plates and spoon sauce over the top. | bosc pears cinnamon sticks cranberry juice vanilla bean light cream cheese vanilla extract ground ginger |
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