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60,581 |
Best Cherry Pie
|
Preheat oven to 400 degrees. Drain cherries reserving 1/2 cup juice. Combine sugar cornstarch and salt. Combine cherry juice food coloring almond extract and lemon juice. Add to dry ingredients mixing well. Add cherries and mix well again. Add butter and let stand for 15 minutes. Pour cherry mixture into pie crust and finish top with lattice work pie crust. Bake for 50 to 55 minutes.
|
sugar cornstarch salt butter tart cherries lemon juice
|
60,959 |
Cranberries and Chicken Salad
|
Grill the chicken on an outdoor grill or a Foreman grill for about 9 minutes. Wash the lettuce and cut it up. Mix in the chicken cranberries oranges pecans. Sprinkle blue cheese over top. Drizzle the balsamic vinaigrette over the lettuce to taste.
|
romaine lettuce dried cranberries mandarin oranges pecans chicken breasts blue cheese
|
335,887 |
Festive Citrus and Avocado Salad
|
Section grapefruit and oranges over a small bowl to catch juices; reserve juices. In a large bowl combine citrus sections cucumber onion and avocado slices. Measure reserved fruit juices; add orange juice to make 1 cup. Combine juice mixture vinegar sugar salt and pepper; pour over fruit. Cover and marinate in refrigerator for 2-3 hours. At serving time use a slotted spoon to remove fruit from marinade. Arrange on lettuce-lined plates.
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grapefruits oranges cucumber onion avocados wine vinegar sugar salt pepper lettuce leaves
|
97,347 |
Sesame-soy Pasta and Vegetables
|
In a large pot heat chicken broth; add noodles and bring to a boil. Cover and simmer 10 minutes. Add vegetables cover and simmer 2 minutes. In a separate bowl combine soy sauce cornstarch sesame oil sugar and red pepper flakes; slowly stir into pot. Stir until well combined and thickened. Serve immediately.
|
low sodium chicken broth broccoli florets fresh mushrooms carrots low sodium soy sauce cornstarch sugar hot red pepper flakes
|
426,678 |
Cardamom Balls
|
Heat oven to 375. Cream shortening and sugar. Add honey vanilla and egg beat until lighter in color. Sift flour salt soda and spices. Add dry to the shortening mixture blending well. Form into balls one inch across. Bake on a lightly greased cookie sheet and bake for 9 minutes. I use a dark baking sheet and that helps them keep their shape better.
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shortening sugar honey vanilla egg all-purpose flour salt baking soda powdered ginger powdered clove allspice nutmeg cardamom seed
|
292,059 |
Shredded Apricot Pork Sandwiches
|
Combine the onions preserves brown sugar barbecue sauce vinegar Worcestershire sauce and pepper flakes in a small bowl. Place the pork roast in the slow cooker. Pour the apricot mixture over the roast. Cover and cook on low for 8 to 9 hours. Transfer the pork to a cutting board; cool slightly. Shred the pork with 2 forks. Let the cooking liquid stand for 5 minutes to allow the fat to rise. Skim and discard fat. Blend the water cornstarch ginger salt and pepper until smooth. Whisk the cornstarch mixture into the cooking liquid. Cook uncovered on high 15 to 30 minutes or until thickened. Return the shredded pork to the slow cooker; mix well. Serve on the toasted buns.
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onions brown sugar barbecue sauce cider vinegar Worcestershire sauce red pepper flakes cold water cornstarch fresh ginger salt ground black pepper
|
126,104 |
Egglplant Caviar (Turkish Style)
|
Lightly rub whole eggplants with cooking oil and pierce their skins in two or three places with a fork to keep them from exploding. To roast the eggplants on a grill place them directly over very hot coals for 10-15 minutes turning occasionally. When skins turn black (not charred or blistered) position the eggplants away from the fire and continue to cook until very soft 20-25 minutes. Or roast the eggplants in a 400 degree oven for about 45 minutes. Slice cooled eggplants in half lengthwise. Using a large spoon scrape the inside flesh into the bowl of a food processor or a blender. Add remaining ingredients and blend until creamy.
|
eggplants garlic cloves extra virgin olive oil fresh lemon juice plain yogurt nutmeg
|
413,062 |
Tangy Artichoke Dip
|
Combine all ingredients in a bowl. Pour mixture into a shallow round casserole or quiche-type dish. Bake at 325 to 350 degrees until bubbly (about 45 to 60 minutes). Serve with crackers.
|
canned artichoke hearts low-fat mayonnaise Worcestershire sauce parmesan cheese lemon juice
|
241,591 |
Italian Garlic Chicken and Potatoes
|
Preheat oven to 190C/375°F. Line a roasting tin with foil. Cut off any excess skin from the chicken leaving just a covering on top. Rinse chicken and toss into a large bowl. Let chicken sit for a minute and then drain any excess water from the bowl. Do this once or twice. Drizzle 3 tablespoons olive oil over chicken. Add garlic lemon juice parsley basil thyme rosemary chili peppers salt and pepper. Using clean hands toss the chicken in the oil/garlic/herb mixture to thoroughly coat. Wash your hands. Lay the chicken pieces in the roasting tin skin side down leaving any excess oil/garlic/herb mixture in the bowl. Cut up potatoes (do NOT peel) into large chunks and toss into the bowl with the remaining oil/garlic/herb mixture. Add additional 2-3 tablespoons olive oil and toss (with hands) to coat. Place potato chunks around chicken in pan and drizzle any remaining oil mixture over chicken and potatoes. Bake for 25 minutes. Remove from oven and turn chicken over and toss around the potatoes. Return to oven and bake an additional 20-25 minutes until potatoes are tender. Serve and enjoy!
|
chicken thighs olive oil garlic cloves lemon juice fresh parsley fresh basil thyme rosemary red chili pepper new potatoes olive oil
|
321,950 |
Cabbage Salad and Dressing
|
hop cabbage in a large bowl. Add diced green onions sunflowers seeds and almonds. Break up ramon noodles and add to salad. Mix together dressing ingredients and pour over salad.
|
head of cabbage green onion sunflower seeds vinegar sugar
|
105,979 |
Silverwater Pad Thai
|
Soak the rice noodles in cold water at least two hours before cooking. Drain. In a large wok heat oil and stir-fry garlic for 30 seconds. Add shrimp and other meat if used. Add the noodles and stir-fry until done. Add sauce ingredients cook to allow most of this to be absorbed (2 minutes or so). Spread wok contents out to the sides. Add eggs scramble or crack the eggs directly into the wok. Stir until partially cooked or in forms of'streaky' yellow and white eggs. Add noodle mixture into wok. Add 1/2 the bean sprouts peanuts red pepper into the mixture. Serve hot garnished with the rest of the bean sprouts chopped cabbage cilantro. Serve with lime wedges to be squeezed into the noodles.
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garlic shrimp pork shrimp eggs bean sprouts peanuts red chili peppers red pepper flakes cabbage cilantro leaf lime wedge Thai fish sauce white vinegar white sugar paprika
|
303,870 |
Purple Tickler
|
Put ice in a shaker. Put all ingredients in shaker. Shake shake shake. Serve in martini glass.
|
vodka blue curacao
|
222,922 |
Mint Waffers
|
Melt butter or margarine in top of double boiler. Add frosting mix until smooth. Cook over rapidly boiling water 5 minutes stir occasionally. Add flavoring and desired food coloring. Drop by teaspoons on to waxed paper. Swirl tops while warm. If mixture thickens just add a few drops of water.
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butter margarine milk
|
238,587 |
Thai Authentic Fish Cake
|
Mix cat fish with flour and chopped string bean. Add chilli paste sugar salt. cut lime leaves into small stripes and add into the mixture. Heat oil into the pan with low heat. make a dollar coin size of mixture and fry them in hot oil. once the fish cakes turn darker take them out of the pan and remove excess oil. serve them with thai sweet chilli sauce and cucumber. tips you can stuff it with a fish ball or a quail egg. it is fun and cute.
|
catfish meat string bean tapioca flour cornflour sugar salt kaffir lime leaves chili sauce cucumber
|
386,705 |
Mini Chipotle-Spiced Turkey Meat Loaves
|
Preheat oven to 350°F In the work bowl of a food processor combine onion carrots and celery. Pulse until finely chopped. Add chipotle peppers and pulse until just combined. In a large bowl combine the ground turkey with the pepper and vegetable mixture. Add egg whites and oats; gently mix until combined. Place about 1/3 cup of the prepared meat loaf mixture into 9 wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray. Bake for 20 minutes. Meanwhile combine all of the topping ingredients in a small bowl; set aside. Remove meat loaves from oven and spoon the topping over each meat loaf. Return meat loaf to the oven and continue to bake for an additional 5-10 minutes or until meat loaf is firm and the internal temperature registers 170°F Let meat loaf stand for 5 minutes before serving.
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yellow onion carrot celery chipotle peppers quick-cooking oats ketchup adobo sauce brown sugar substitute
|
526,291 |
Easy Crockpot Roast
|
Place potatoes and carrots in the bottom of the crockpot. Place roast on top of vegetables. Sprinkle onion soup mix on top of roast. Pour mushroom soup on top of roast. Cook on low for 8 hours.
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arrots
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524,999 |
Cheesey Chicken Vegetable Pasta #Ragu
|
Cook pasta as package directs. Cook or steam vegetables just until tender crisp. Combine macaroni vegetables chicken and cheese sauce. Put mixture in 1 1/2 quart casserole dish. Stir together bacon and bread crumbs and sprinkle over all. Bake at 350 just until hot. Serves four to five.
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small shell pasta cauliflower broccoli carrot turkey
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172,558 |
Momma's Vegetable Beef Soup
|
Brown and drain ground beef in skillet. Boil lima beans as directed on package in salted water until half done. Add okra being careful not to break it up too much (slow boil). Add rest of ingredients and simmer on low until warm through.
|
frozen lima beans diced tomatoes whole kernel corn tomato sauce potatoes frozen okra ground beef
|
517,224 |
Mom's Awesome Macaroni Salad- Enough to Feed a Crowd
|
Cook elbow macaroni per package directions; drain and rinse in cold water. While the macaroni is cooking chop the onion and seed and chop the cucumber. In a large bowl whisk together the mayonnaise vinegar sugar seasoned salt and black pepper. Stir in the drained chunk light tuna baby shrimp chopped onion and chopped cucumber and mix all ingredients thoroughly. Chop 4 of the hard boiled eggs and add to the mixture. Stir in the drained elbow macaroni. This may seem to be \"runny\" initially but it firms up nicely as it cools. Slice the remaining 2 hard boiled eggs and place on top; garnish the top of the salad by sprinkling with paprika. Cover and place in the refrigerator and allow it to cool for at least 1-2 hours prior to serving; ideally chilling it overnight is better so the flavors can mingle.
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elbow macaroni mayonnaise white vinegar sugar garlic powder seasoning salt black pepper light chunk tuna in water baby shrimp hard-boiled eggs cucumber sweet onion paprika
|
197,704 |
Tuscan White Beans
|
Combine all ingredients in a large bowl and let rest at room temperature for 30 minutes. Can be refrigerated up to two days but serve at room temperature.
|
onion celery carrot fresh parsley lemon zest fresh lemon juice fresh sage extra virgin olive oil salt crushed red pepper flakes cannellini beans garlic cloves
|
186,513 |
Vegetarian Lasagna
|
Preheat oven to 350 degrees. Prepare 9x13 pan with non-stick spray. Mix zucchini squash mushrooms garlic cheeses and seasonings in large bowl. Put four (uncooked) noodles in bottom of lasagna pan. Top with one half cheese mixture then four more noodles then remaining half of cheese mixture. Place remaining noodles on top. Pour sauce over top of lasagna making sure to cover noodles completely. Using a spatula lift corners of lasagna slightly to allow sauce to filter down to bottom of pan. Bake uncovered for 45 minutes. Sprinkle with parmasan cheese and let sit 10-15 minutes before serving.
|
zucchini fresh mushrooms onion garlic cloves fat-free cottage cheese low fat mozzarella black pepper parmesan cheese
|
334,638 |
Moms Toffee-Topped Bars
|
preheat oven to 350. spray 13x9 in baking pan. in a large bowl mix sugar and flour. cut butter and put into mixture until course crumbs. remove 1 cup and set aside. to the mixture in a large bowl add baking powder and salt. Using a fork beat in vanilla and milk and egg. continue beating until a smooth batter forms. pour into pan. in a small bowl combine chocolatechips and walnuts. using a long flat spatula spread over evenly the batter in the pan. bake for 35 minutes and then cool bars and cut into 24.
|
brown sugar flour butter baking powder salt vanilla milk egg chocolate chips walnuts
|
69,334 |
Grilled or Oven Yellow & Zucchini Squash
|
Place zucchini squash onion and garlic in heavy pan. (I use an aluminum 9 x 13 pan.). Drizzle olive oil and butter over ingredients. Add seasonings. Grill over medium heat for 20-30 minute. (You may do this in the oven at 350* for 30 min.).
|
zucchini onion garlic clove olive oil butter rosemary
|
183,962 |
Black Bean and Corn Salsa
|
Mix all the ingredients in a large bowl and chill for at least 1/2 an hour. Serve with blue corn chips or whatever else you would like.
|
black beans corn roma tomatoes green onion garlic cloves lime juice cilantro
|
272,489 |
Chicken Alfredo Pot Pie
|
Heat oven to 375°F. Unroll breadstick dough; separate at perforations to form 12 strips and set aside. Mix Alfredo sauce milk vegetables and chicken in 3-quart saucepan. Heat to boiling stirring occasionally. Spoon into ungreased rectangular pan 13x9x2 inches. Twist each dough strip; arrange crosswise over hot chicken mixture gently stretching strips if necessary to fit. Sprinkle with Parmesan cheese and Italian seasoning. Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.
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alfredo sauce milk parmesan cheese
|
337,150 |
Pumpkin Gnocchi
|
Mix pumpkin puree with egg yolk. Season to taste with salt and nutmeg. Quickly stir in flour with a fork; it will still be fairly sticky. The more flour you add the denser the finished product will be. Flour your board generously and dust a parchment-lined baking sheet generously with flour too. Take a lump of dough the size of a large walnut roll into a finger-wide log and quickly cut into gnocchi about 1\" long. Dip the knife blade in flour to minimize sticking. Transfer to prepared baking sheet while making the rest. Bring a large pot of water to a boil. Add a generous pinch of salt. Turn heat down so water bubbles gently. Add gnocchi. Stir once so they don't stick to the bottom then cook until they float 4-6 minutes depending on size. Remove from water with a skimmer; dumping them through a colander might damage them . Stack and shred sage leaves into fine chiffonade. Melt butter over medium heat add sage and saute until the sage crisps and the butter turns brown and smells nutty (don't let it burn!). Spoon over gnocchi sprinkle with parmesan cheese and ground black pepper. Optional: start with a small whole sugar pumpkin 1½-2 lbs. Clean out seeds and fibers. Slice into 1/4\" thick slices and roast in one layer on a baking sheet in a preheated 400°F oven for 30 minutes or until soft. Press through a potato ricer or food mill. Let cool 15 minutes before proceeding.
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pumpkin puree all-purpose flour all-purpose flour sea salt nutmeg butter sage leaves fresh ground black pepper parmesan cheese
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152,572 |
Golden Potato Soup
|
Saute onion and celery in butter in a medium saucepan. Add carrot potato and 3/4 cup water; bring to a boil. Cover reduce heat and simmer until potato is tender (about 15 minutes) Stir in milk salt and pepper. Bring to a gentle boil stirring often. In a small bowl combine flour cornstarch and 3 tablespoons water; stir into soup mixture. Cook and stir until thickened. Remove from heat. Stir in cheese until melted. Sprinkle each serving with a pinch of paprika.
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butter onion celery carrot potato water milk pepper salt flour cornstarch water sharp cheddar cheese paprika
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287,816 |
Meatloaf Potato Casserole
|
Place potatoes and onion in a buttered 2 quart casserole sprinkle with salt. Mix remaining ingredients; spread over potatoes. Bake uncovered at 350 degrees for 55 to 65 minutes.
|
potatoes onion salt tomato sauce water prepared mustard seasoning salt black pepper
|
133,886 |
Easy Cinnamon Rolls
|
Roll dough into a 9X12 inch rectangle. Spread with margarine and sprinkle with cinnamon. Spread chopped apple raisins and pecans if desired over the dough. Roll up like jelly roll-style and cut into 1 inch slices. Place slices on a greased cookie sheet and let raise until they have nearly doubled in size. Bake at 350°F for 25-30 minutes or until brown. Use nonfat cream cheese mixed with apple butter for the frosting.
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margarine cinnamon apple raisins pecans
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428,082 |
Greek Chicken on Potato Croutons
|
Combine first 6 ingredients in a medium bowl. Season to taste with salt and pepper. (Can be prepared 1 day ahead; let stand at room temperature 1 hour before using.) Loosen skin of each chicken breast along 1 side. Spread 1/4 of the olivada evenly under skin and skewer the skin closed. Season chicken breasts with salt pepper and lemon juice. Cut four 1/2 inch thick lengthwise slices from center of potatoes. (Rest of potatoes can be used for another dish.) Brush potato slices with olive oil; season with salt pepper and lemon juice. Prepare grill to medium high heat. Grill chicken skin side up 5 minutes. Turn and grill until skin is crisp and brown and chicken is cooked thru - about 4 to 5 minutes. Grill potato slices alongside chicken until brown and crisp turning once about 8 minutes. Arrange potato slices on platter. Place 1 chicken breast on each. Spoon tomato relish alongside and serve.
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plum tomato feta cheese kalamata olives fresh lemon juice extra virgin olive oil boneless chicken breast halves olive oil lemon juice russet potatoes
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498,604 |
Brown Sugar-Rubbed Chicken
|
Preheat grill to medium-high heat. Combine sugar and spices in a resealable plastic bag. Wash hands. Add chicken to bag one piece at a time shaking to coat. Transfer to plate. Spray on both sides with nonstick cooking spray. Wash hands. Grill chicken turning frequently to avoid burning sugar 10 to 12 minutes or until done (internal temperature 170° F). Serving Suggestion: Serve chicken with corn bread coleslaw and barbecue sauce for dipping. Refrigerate leftovers. Tip: To substitute Individually Frozen Boneless Skinless Chicken Breasts rinse off ice glaze and pat dry before placing in bag with spices and increase cooking time by about one-third.
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boneless skinless chicken breasts brown sugar paprika onion powder salt chili powder
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485,367 |
Baked Tilapia and Fresh Spinach
|
Spray your baking dish with cooking spray and add spinach. Sprinkle spinach with onion salt and pepper. Add soy sauce. Rub old bay over the tilapia. Arrange the filets over spinach and sprinkle with chopped tomato and onions. Cover the baking dish with foil and bake at 350 degrees for 25 to 30 minutes or until the fish becomes flaky. You can substitute onion salt with onion powder if you want less sodium and they sell a sodium free soy sauce also which is what I used for this.
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soy sauce pepper garlic powder tomatoes sweet onion
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311,833 |
Mussels Portuguese Style
|
Prepare mussels discarding any that will not close after a light tap. Heat olive oil or combination olive oil and butter over medium heat in a dutch oven. Saute garlic about 5 minutes but do not allow to brown. Add chicken broth and wine. Allow to come to a boil. Add mussels and cover. Steam about 2 - 3 minutes until shells open. Do not overcook or mussels will become rubbery. Discard any unopened shells. Garnish with fresh chopped parsley. Serve \"family style\" in the pot or in individual bowls. French bread can be used to sop up sauce.
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olive oil garlic cloves chicken broth red wine fresh parsley
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184,315 |
Greens With Pumpkin Seeds
|
Roughly chop onion spring onions spinach and marrows. First slightly fry onion then mix in spring onions spinach marrows and crushed pumpkin seeds. Season with pinch of salt and black pepper. Leave to cook on very low heat allowing natural veggie juices to cook the meal. Add a few tablespoons of water if necessary. Should be ready in about 10 minutes.
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canola oil olive oil onion spring onion spinach zucchini
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203,854 |
Broiled Grapefruit With Coconut
|
Preheat broiler to high and coat a baking sheet with non-stick spray. Top each grapefruit half with 1 tablespoon brown sugar and 1 teaspoon coconut. Place on baking sheet. Broil 3 minutes or until coconut is toasted. Watch carefully to prevent burning.
|
red grapefruits brown sugar sweetened flaked coconut
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390,739 |
Hoppin John Soup
|
In a soup pot heat oil over medium-high heat. Add onion and cook until translucent. Add keilbasa peas beans rice broth and seasoning. Stir well to blend and heat. Mash beans slightly to help thicken soup. Serve when hot. This works well served with corn bread and a salad.
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olive oil onion kielbasa black-eyed peas navy beans brown rice chicken broth garlic powder cayenne pepper thyme
|
273,282 |
Mushroom, Onion, and Bacon Quiche With Gruyere
|
Preheat oven to 375°. Cook bacon in a big skillet until semicrisp; drain on paper towels. Discard all but 1 tablespoon bacon fat from the skillet; add oil to skillet and heat over medium heat. Add in mushrooms and onion; cook/stir until the mushrooms are lightly browned and the onion is tender about 5 minutes. Add in parsley and garlic; cook 1 minute. Season with salt and pepper; remove from heat. Snip bacon into ¼ inch pieces and add to mushroom mixture. In a bowl whisk the eggs until light; stir in half-and-half and mustard. Spoon mushroom mixture evenly into pie shell; sprinkle with cheese and add egg mixture. Bake quiche until puffed and golden brown about 35 minutes. Serve warm or at room temperature cut into wedges.
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bacon extra virgin olive oil mushrooms onion fresh flat-leaf parsley garlic clove kosher salt fresh ground black pepper eggs half-and-half prepared mustard gruyere cheese
|
8,661 |
Oliveau Salad Dressing
|
Place minced garlic mustard celery salt s&P vinegars of choice in bowl. Very slowly whisk in olive oil until emulsified (thick and creamy). Place in glass container. Can be refrigerated for 2 weeks and brought to room temperature prior to dressing salad. Note: Dressing can be used as a base to which any blue cheese can be added.
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garlic Dijon mustard sea salt pepper wine vinegar extra virgin olive oil
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195,967 |
Baked Artichoke and Spinach Dip
|
Heat oven to 350 degrees F. Lightly spray a 2-quart casserole dish. In a bowl mix all ingredients except the mozzeralla cheese. Transfer to the baking dish. Bake for about 15-17 minutes; remove from oven sprinkle with mozzeralla cheese and return to oven until cheese is melted (about 4-5 minutes).
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mayonnaise parmesan cheese onion garlic artichoke hearts pimiento frozen chopped spinach mozzarella cheese
|
175,355 |
Emerald Fruit Salad
|
Mix together the lime juice and honey in a large bowl then toss in the apple slices. Carefully stir in the canatloupe kiwi and star fruit. Place in a glass serving dish and chill before serving about 20-30 minutes. Decorate with mint sprigs and serve with yogurt or fromage frais.
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lime juice honey green apples cantaloupe kiwi fruits star fruit mint sprig yogurt
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518,011 |
Polenta Ai Funghi
|
Clean chanterelle mushrooms and chop bigger ones leave small firm ones intact. melt butter in a large pan and add mushrooms. let mushrooms fry for about 10 minutes (they need to let water and simmer until water is gone). in the meanwhile bring milk cream salt pepper and vegetable stock powder (about 1/2 tsp) to a boil add polenta and cook until soft and fluffy (this depends on which version/brand you use qick cook is fine). add chopped onion and garlic cloves to onions. incorporate half of the mushroom mixture into polenta (keep warm other half of sautéed mushrooms). transfer polenta mixture to a french oven or baking tray and spread evenly. Let rest until cooled and firm. cut polenta in wedges or rounds and fry in butter or clarified butter until golden brown and crisp on the outside (medium heat about 2 minutes each). serve on plates and top with remaining mushroom sauce and garnish with chopped parsley.
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polenta milk garlic cloves red onion parsley butter butter
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456,469 |
Basic Slow Simmered Salsa
|
Choose your ingredients carefully you can make all kinds of different creations just by switching up the kinds of tomatoes onions and peppers you use. Yellow tomatoes make a terrible salsa because they don't have the same level of moisture as most types of red tomatoes. I know some people that swear by boiler onions for salsa they are small but powerful onions. I recommend Roma tomatoes and a nice big Spanish Yellow onion for your first salsa. Begin by dicing the tomatoes. If you don't feel like it (lets face it that's a lot of tomatoes to dice) then you can throw them in a food processor for a few seconds (be careful not to liquefy them that will not make an appetizing salsa). Throw about 85% of the tomatoes into a saucepan with your corn oil. Turn the heat up to simmer (very low). Remember to stir this once in a while but while you are not stirring try to keep a lid on it. Next dice your onion and throw about 85% of that in with the tomatoes and stir. Make sure you set the last 15% of your onion and tomatoes aside for later. Next dice up your peppers and throw them all in the pan/pot. You should chop these up a bit smaller than your other ingredients. I highly recommend a food processor for this step Chipotle peppers can be very tough. Next chop up your garlic and throw that in to the pan. Add in the remainder of your spices (Cilantro Cumin Salt). Add the lime juice and Vinegar. Make sure your stir well after this. Replace your lid and let the salsa simmer for about an hour or so stir ever once in awhile. After about 30-45 minutes add in your leftover onion an tomato (the 15% you set aside). Once you notice the salsa beginning to lose moisture remove it from heat. It should still be fairly watery at this point it will set when it cools down. Transfer your salsa to another container and refrigerate for a few hours. After that its ready to be served with tortilla chips! Enjoy!
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fresh tomatoes onion garlic cloves cilantro cumin salt lime juice vinegar chipotle pepper
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532,761 |
Candied Honey Oven Roasted Pecans
|
Preheat oven to 375 degrees. Mix sugar salt and allspice in a small bowl and set aside. Saute butter and honey in pan and bring to a boil. Remove from heat. Add nuts and toss to coat. Transfer nuts to a baking sheet lined with aluminum foil. Sprinkle sugar mixture over the top of the nuts and toss gently. NOTE: Do not mix as sugar will dissolve and won't stick to the nuts. Toast in the oven for 5-7 minutes. Let nuts cool completely and store in air-tight container or freeze.
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pecans granulated sugar brown sugar salt allspice butter honey
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256,663 |
Dragon Sized Fortune Cookies
|
Write 3 fortunes on 1\" x 3\" pieces of paper. You can use wise or funny sayings puns -- personalized for the intended recipients. Place fortunes and 2 pot holders near the oven so they'll be handy when needed. Preheat oven to 300 F. In a bowl combine the flour cornstarch sugar and salt. Blend in the vegetable oil. Add the egg whites water and vanilla. Stir until smooth. Bake cookies 1 at a time. (IMPORTANT). Drop 1/3 cup of batter on a greased cookie sheet. Spread evenly into a 10\" circle. Bake in oven until cookie turns a light golden brown (about 13 to 15 minutes). Immediately place a fortune in the centre of the hot pliable cookie. Using the pot holders to protect your hands bring two opposite ends of the cookie together grasp the ends of the folded cookie and gently pull together to crease. Hold the folded cookie for 1 minute to maintain its shape as it cools and becomes crisp. Please Note: The oven temperature is extremely important. If the temperature raises above 300 F the edges of the cookie will become overly brown and will crack when you try to fold it. When the cookies have cooled completely store in an airtight container.
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flour cornstarch sugar salt water vanilla
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423,849 |
Prickly Pear Martini (Alcoholic)
|
Blend the prickly pear to a puree. Put 1 teaspoon of the puree in a cocktail shaker with the tequila & lemon juice then add plenty of ice & shake thoroughly. Strain into a glass to serve.
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prickly pear lemon
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106,025 |
Granny's Zucchini Bread
|
Preheat the oven to 350°F Grease a regular loaf pan. Combine the wet ingredients by hand in a medium bowl until well blended. In a separarate bowl sift together the dry ingredients. Add the flour-mixture to the wet bowl. Stir just until everything is combined. You can let the dough sit overnight for the flavors to blend or you can bake it immediately. Pour the batter into the prepared pan. Bake at 350 F for 1 hour or until a toothpick inserted in the center comes out clean. Serve the loaf while it is warm with the cream cheese for rave reviews. Note: You can also add 1/2 cup of chopped nuts if you so desire; I recommend toasted walnuts or pecans for the best flavor.
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zucchini sugar egg all-purpose flour baking soda baking powder cinnamon cream cheese
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407,782 |
Chilly Dilly Carrot Soup
|
To make the soup combine chicken broth carrots and potatoes in a large saucepan or Dutch oven over medium high heat. Add whole uncut herbs to pot and bring mixture to a boil; reduce heat to medium to medium low to simmer uncovered until carrots and potatoes are tender 13 to 15 minutes; remove from heat and let cool slightly. Remove herbs and discard. Remove peels from potatoes add butter and puree soup with an immersion blender; or remove carrots peeled potatoes butter and enough broth to a blender or food processor to puree. Season soup with salt and pepper to taste. Cover and refrigerate at least 2 hours and up to 48 hours. Soup can be thinned with a little water when serving if desired. To make the garnish combine yogurt chopped dill and chopped chives in a small bowl; season with salt if desired. Cover and refrigerate at least 2 hours and up to 48 hours. To serve ladle soup into individual serving bowls and top with a couple of teaspoons of the herbed yogurt; partially swirl yogurt into soup. Garnish with a sprig of dill.
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chicken broth dill sprigs fresh chives unsalted butter plain yogurt dill fresh chives
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8,355 |
Duck With Black Bean Sauce and Tamarind Jus
|
Mix the stuffing ingredients in the cavity of the two ducks. Trim the excess fat and bind the legs at the tail end. Season with salt and pepper and roast in 325°F oven for 2 hours. Pour off any grease. When ducks are golden brown remove from the oven and cool to room temperature. Halve the ducks along the backbone and debone. Discard the stuffing and put the bones in 4 cups of water with an onion some carrot and salt and pepper. Simmer for about 2 hours. Reserve duck stock. Black bean sauce: Blanch the beans in water until soft then coarsely chop. Skin and puree the apple. Sweat the shallots in the port until they are translucent. Combine the rest of the ingredients with the beans and pureed apple and simmer for about 15 minutes until the flavours blend. Swirl in the butter. Set aside and keep warm. Tamarind Jus: Soak tamarind in water until soft. Squeeze seed out then strain and puree pulp. Combine puree and duck stock and heat through. Swirl in the butter. Place the ducks skin side down in roasting pan in a 500°F oven for about 10 minutes (until skin is crispy) Pour some of the black bean sauce on four plates and top with the ducks skin side up. Drizzle some of the tamarind jus over the ducks and serve with oriental vegetables.
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duck celery cooking onion carrot orange black beans apple shallots port wine cumin chile fresh lemon juice fresh coriander Worcestershire sauce fresh tarragon butter tamarind pulp butter
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99,497 |
Soft and Yummy Chocolate Chip Cookies
|
Cream margarine. Add gradually and beat in brown sugar and white sugar. Beat in egg and vanilla. Sift and stir in flour salt baking soda. Add chocolate chips. Bake 10 minutes at 375.
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margarine brown sugar white sugar egg vanilla flour flour salt baking soda chocolate chips
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232,645 |
Jamaican Jerk Potato Salad
|
Cook potatoes in large pot of boiling salted water until just tender. Drain and cool. Cut potatoes into 3/4-inch pieces. Transfer to large bowl. Cook bacon in heavy large skillet over medium heat until brown and crisp stirring occasionally. Using slotted spoon transfer bacon to paper towels and drain. Mix mayonnaise mustard chopped thyme allspice turmeric and cayenne pepper in medium bowl. Separate egg yolks and whites. Mash yolks in small bowl. Mince egg whites. Add bacon mayonnaise mixture yolks whites cornichons celery onion and hot pepper sauce to potatoes in bowl and toss to coat. Season to taste with salt and pepper. Sprinkle with parsley. (Can be prepared 1 day ahead. Cover and refrigerate.).
|
bacon mayonnaise dry mustard fresh thyme dried thyme ground allspice turmeric cayenne pepper hard-boiled eggs celery ribs onion fresh parsley
|
432,529 |
Flourless Orange Almond Cake
|
poke holes in the oranges and simmer 40 min or until soft. preheat oven 350 grease cake pan. quarter oranges and remove the pith let cool. food process the oranges (rind included). add almonds sugar powder vanilla. add eggs and process. bake 60 minutes or until firm.
|
oranges sugar baking powder vanilla eggs
|
278,412 |
Canadian Veal Cutlets in Cream
|
Pound cutlets with wooden mallet or meat cleaver until 1/4 inch thick. Cut into serving pieces. Sprinkle with sherry and set aside for one hour. Sprinkle cutlets with salt and pepper and dredge in flour. Heat butter and salad oil in a heavy skillet. Fry onions until translucent. Remove. Brown cutlets over medium heat until golden brown on both sides. Add cream plumped raisins onions and sugar. Cover skillet and simmer over very low heat for 20 minutes or until veal is tender. Sprinkle with parsley and serve with boiled rice and lemon slices. Serves 6. The Prime Ministers’ Cookbook.
|
sherry wine flour butter onion seedless raisin sugar parsley
|
212,869 |
Double Cheese Sandwich
|
preheat oven at 230°C. on baking tray place 1 slice of toast. sprinkle with cheese. add second slice of toast. sprinkle with cheese. add cayenne pepper to your liking. bake in oven for about 15 mins or until cheese is melted.
|
mozzarella cheese cheddar cheese cayenne pepper
|
99,696 |
Strawberry Buttercream
|
Directions. In a saucepan place the sugar and carefully pour the water around the edge. Using your finger make an X in the pan to help the water gently mix with the sugar. Bring to a boil and cook to softball stage (about 235 degrees F.) Meanwhile whip the egg whites in a mixer with a whip attachment until light and fluffy. When sugar is at the softball stage slowly pour it into the bowl down the side and continue whipping adding vanilla butter and strawberries until incorporated and then cooled.
|
sugar water vanilla butter strawberry
|
363,682 |
Coconut-Lime Chicken Soup
|
Remove and discard skin and bones from chicken. Shred chicken. In a large saucepan combine shredded chicken with coconut milk water lime juice sliced carrots soy sauce 2 t Thai Seasoning and salt. Bring to a boil. Reduce heat and simmer covered 8 minutes or until carrots are crisp tender. To serve sprinkle bowls of soup with additional seasoning and cilantro. Pass lime wedges.
|
light coconut milk water lime juice carrots soy sauce salt fresh cilantro lime wedge
|
144,586 |
Pumpkin Bran Muffins
|
soak cereal in milk for 5 minutes. add remaining wet ingredients. combine all dry ingredients and add to wet. fill 12 muffins pan and bake 350 for 20 minute. They freeze well.
|
skim milk canned pumpkin apple pie spice Egg Beaters egg substitute brown sugar wheat flour baking powder salt
|
20,851 |
Fresh Tomato, Red Onion and Basil Relish
|
Use fully ripened fresh tomatoes; core and chop coarsely. In a saucepan bring vinegar to a simmer. Add onions and garlic; simmer until softened 3 to 5 minutes; cool. In a bowl gently combine tomatoes with basil cumin coriander mustard salt pepper and olive oil; stir in onion mixture. Cover and refrigerate until ready to use. Serve over grilled fish asparagus baked potatoes black bean cakes or other fish poultry and vegetables.
|
fresh tomatoes red wine vinegar red onions garlic fresh basil ground cumin coriander powder ground mustard salt ground black pepper olive oil
|
280,878 |
Coffee Flavored Kisses Drink
|
Brew the coffee. Mix the Chambord raspberry liqueur and Bailey's irish cream into the coffee. Sweeten with sugar to taste and top with whipped cream.
|
black coffee Chambord raspberry liquor irish cream sugar
|
34,982 |
Crock Pot Spaghetti Sauce
|
Cook ground beef onions pepper mushrooms and garlic over medium heat stirring occasionally until ground beef is cooked. pour ground beef mixture ino crock pot; stir in remaining ingredients. Cover and cook on low heat for 8-10 hours or until vegetables are tender. Remove bay leaf before serving.
|
lean ground beef onions yellow bell pepper garlic diced tomatoes tomato paste dry red wine dried basil leaves dried oregano leaves bay leaves fennel seed sugar crushed red pepper flakes
|
472,431 |
Fudge Meltaways
|
Melt 1/2 c butter and 1 oz chocolate in saucepan. Blend sugar 1 t vanilla egg crumbs coconut and nuts into butter-chocolate mixture. Mix well and press into ungreased 9'x9\"x 1 3/4\" or 11 1/2\" x7 1/2\" x 1 1/2\"baking dish. Refrigerate. Mix 1/4 c butter milk confectioners sugar and 1 t vanilla. Spread over crumb mixture. Chill. Melt 1 1/2 oz chocolate and spread over chilled filling. Chill. Cut before firm.
|
butter sugar vanilla egg graham cracker crumbs coconut butter milk confectioners' sugar vanilla
|
484,203 |
Ultimate Chicken Quesadilla
|
Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated stirring frequently. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.
|
boneless skinless chicken breast flour tortillas monterey jack and cheddar cheese blend
|
498,910 |
Raw Chocolate Cups With Blueberries and Cashews
|
Place the raw cashews into a small food processor and crush into a coarse powder. Add in the dried blueberries brown rice syrup and salt then pulse again until the mixture forms one big blob. Scoop out a heaping 1/2 tsp of the mixture. Roll it into a small ball then flatten it between your palms. Make sure that the size of the disc is small enough to fit into the mini baking cup with a little space around the edges. Repeat until you have 9 discs. Melt 1/3 of the coconut oil in a small glass measuring cup. Whisk in 1/3 of the cocoa powder then add in 1 TB of the raw agave syrup. Taste the mixture and add more agave if you want it sweeter. Lay out the baking cups onto a flat plate then pour the chocolate into the baking cups. It's important that you only put enough chocolate into the bottom to just cover it. Place into the freezer to set for about 10 minutes. Remove from the freezer. Place the discs on top of the hardened chocolate. Repeat the steps for making the chocolate then pour that over the tops of the discs until they are covered completely. Place in the freezer to set for another 10 minutes. Store in the refrigerator and allow the cups to sit at room temperature for about 30 minutes before eating for the best taste and texture. You can also sub dried cherries figs dates or other dried fruit for the blueberries here. Macadamia almond or hazelnuts can be subbed for the cashews as well.
|
raw cashews coarse sea salt coconut oil
|
67,244 |
Greek Salad
|
Cook potatoes in boiling water until just tender about 6 minutes. Drain and stop the effects of cooking the beans under cold running water. Cook green beans in boiling water until just tender about 2 minutes. Drain and stop cooking under cold running water. In a small bowl whisk together dressing ingredients. Arrange potatoes green beans tomatoes onions bell peppers tofu and pepperoncini on a platter. Pour dressing over top.
|
yukon gold potatoes small white potatoes green beans cherry tomatoes red onion red bell pepper green bell peppers yellow bell pepper smoked tofu red wine vinegar water garlic granules dried oregano sea salt fresh ground black pepper
|
528,887 |
Delightful Peanut Butter Cookies (BIG BATCH)
|
Cream together butter and peanut butter. Combine sugar eggs and vanilla. Wisk together flour and baking soda as separate Bowl. Add flour baking soda mixture to the other wet ingredients and mix well. Once cookie dough is prepared drop on cookie sheet using a small cookie scoop 2 inches apart as cookies will spread slightly. Bake at 350 for 10 to 11 minutes do not over bake.
|
peanut butter butter sugar brown sugar eggs vanilla flour baking soda
|
75,689 |
Stuffed Chicken Breast
|
Preheat oven to 350°F. Mince celery and onion and add to stuffing mix. Add melted margarine and chicken broth and mix well. Rinse and trim chicken and lay flat with cut side up; salt and pepper to taste. Spread stuffing mixture evenly on chicken. Fold up and secure with metal skewers. Season outside with additional salt and pepper if desired. Place in baking pan and cook for 40-45 minutes until chicken is done and stuffing is slightly browned.
|
boneless chicken breast half celery onion margarine chicken broth
|
24,591 |
Ruby Red Strawberry Pie
|
Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water and mashed strawberries (add 1 or 2 drops food color if deeper red color is desired). Cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir 1 minute; cool. Beat cream cheese and lemon peel until smooth; spread into baked and cooled pie crust. Fill crust with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate about 3 hours or until set. Store covered in refrigerator.
|
strawberries sugar cornstarch water cream cheese fresh lemon zest
|
32,820 |
The Excellent Tomato Soup
|
As this is a sort of do-it-as-you-like dish if you have them at home fry some onion celery and garlic in the oil. Otherwise any kind of good roots. Add the bay leaf tomato paste and the herbs you have handy. Dilute with the tomatoes stock cubes and water and let simmer for 1/2 hour. Blend smooth in a food processor and if handy with cream olive oil or crème fraîche. Add salt black pepper and maybe some lemon. As a garniture I recommend canned pesto fresh green pepper pasta or bread croutons. For Vegetarian use the vegetable bouillon cube.
|
onion garlic cloves celery olive oil tomatoes bay leaf tomato paste thyme parsley basil water beef bouillon cubes vegetable bouillon cube
|
395,268 |
Rosemary Pesto
|
rocess to coarse paste. With machine running gradually add olive oil. Season to taste with salt and pepper.
|
parsley parmesan cheese rosemary garlic clove olive oil salt black pepper
|
118,928 |
Chicken Fandango
|
Mix all ingredients except 1/2 cup cheese. Place in greased casserole. Top with remaining cheese. Bake at 350°F for 45 minutes.
|
frozen spinach chicken mushroom mozzarella cheese sour cream Minute Rice
|
259,138 |
Maremma Tuscan Spareribs
|
Ribs: Combine the minced garlic sage rosemary salt black pepper and 1 tablespoon crushed red pepper. Rub the spareribs well with this mixture and let them marinate wrapped in plastic at least 24 hours or up to 48 hours in the refrigerator. Preheat the oven to 375 degrees F. Coat a large baking pan with 1/4 cup of the olive oil and lay the ribs in the pan. Roast stirring every 20 minutes. After an hour turn the ribs over and roast 1 hour more. Check the ribs periodically; if the bottom of the pan starts to burn add a little water. Can be done ahead 24-48 hours. Sauce: Coat a large skillet with the remaining 3 tablespoons olive oil. Add the sliced garlic and remaining 2 teaspoons crushed red pepper and sauté over medium heat until the garlic begins to color. Add the tomatoes Worcestershire sauce and pepper sauce. Add 1 1/2 cups water and bring the tomato sauce to a simmer. Cook for 30 minutes. Taste for seasoning and set aside. When the ribs have browned on both sides remove them from the pan and drain off any excess fat. Return the ribs to the pan adding the wine and the tomato sauce. Cover the pan with foil and braise the ribs for 40 minutes. Remove the foil and roast an additional 20 minutes. Serve immediately.
|
garlic garlic cloves fresh sage leaf fresh rosemary salt fresh ground black pepper crushed red pepper flakes crushed red pepper flakes extra virgin olive oil canned whole tomatoes Worcestershire sauce dry white wine
|
474,617 |
Banana Oat Crepes (Gluten-Free)
|
Blend all ingredients in a blender until smooth and let stand in fridge for 15 minutes. Heat a greased skillet on medium heat and pour 1/3 cup batches on the pan swirling it very quickly to distribute the batter. Cook until the bottom starts to turn golden and it is easily flippable then flip and cook other side until done to your preference. Garnish with maple syrup chocolate sauce berries jam or mashed bananas as filling and topping. ****You can make your own with a blender using about 1 1/2 cups quick oats to make 1 cup oat flour. If you`re going to leave your crepe mixture in the fridge for quite a while it will thicken so just add water to the desired consistency. If you`re going to blend it do so just for a second and let the mixture rest a couple of minutes before cooking them or else you may end up with airey crepes.
|
milk water eggs ground cinnamon salt
|
201,277 |
Chinese Taro Root Cake (Woo Tul Gow)
|
In a medium bowl soak the mushrooms in 1/4 cup cold water until softened (30 minutes). In another bowl mix flour and starch in water. Heat 9-inch round pan with a little oil. Stir-fry taro with shoyu oyster sauce and salt for a few minutes. Mix taro into flour mixture. Add pork. Pour into oiled pan. Drain and squeeze mushrooms dry. Cut off and discard stems and mince the caps. Top cake with garnishes. Bring water to a boil over high heat in a covered steamer large enough to fit the pan without touching the sides of the steamer. Carefully place the pan into the steamer cover reduce heat to medium-low and steam just until cake is set and firm to the touch (45-60 minutes). Cool and cut into slices.
|
cornstarch water oyster sauce salt green onions
|
406,721 |
Healthy Muffins
|
Preheat oven to 375 and spray muffin tins or use muffin papers. Mix the oats with the yogurt and let sit. Coarsely chop almonds. Cut 1/2 of apple into chunks and grate the other half. Smash bananas. Mix dry ingredients together. Mix in almonds and apple chunks. Warm honey so it's just liquid. Mix together honey bananas applesauce grated apple and milk. Add yogurt/oat mixture. Mix wet and dry ingredients together. Spoon batter into tins. Bake at 375 for 20 minutes.
|
whole wheat flour flax seed meal old fashioned oats baking powder baking soda cinnamon nutmeg bananas egg unsweetened applesauce low-fat milk low-fat plain yogurt honey apple
|
223,886 |
Seafood Linguine With Sun-Dried Tomatoes
|
In large skillet add olive oil and butter; heat until butter melted. Add garlic and sautee until tender. Add seafood and cook until shrimp is pink about 10 minutes. Add clam juice; pinch of salt and red pepper to taste; cook for 3 minutes more. In large bowl place cooked drained pasta; add sundried tomatoes parsley and lemon peel; toss throughly. Pour seafood mixture on top and toss once again. Serve immediately.
|
linguine olive oil butter garlic cloves medium shrimp bay scallop sun-dried tomato parsley lemon rind of salt crushed red pepper flakes
|
303,574 |
Passion Fruit Chiffon Cake With Passion Fruit Mousse & Cream
|
Bake the Cake: Preheat oven to 325 degrees F. You will need two 8” round cake pans line w/ parchment paper at the bottom greased and floured. Into a large mixing bowl sift together flour sugar baking powder and salt. Make a wide well in the middle of the dry ingredients. Add in the following order without mixing the oil egg yolks the lemon zest and passion fruit juice. With a large wire whisk beat until smooth. Set aside. In the bowl of an electric mixer beat the egg whites with the cream of tartar until they hold a stiff peak when the beaters are raised. They should not be beaten until they are dry. In three additions fold about ¾ of the yolk mixture into the whites. Then fold the whites into the remaining yolk mixture. Do not handle any more than necessary. Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F or until the top springs back when lightly pressed with a fingertip. Cool completely. Make the Mousse: Fill a medium bowl with ice water; set aside. In a small saucepan combine eggs sugar and 1/3 cup passion fruit juice. Cook stirring constantly over medium-low heat until the mixture thickens enough to coat the back of the spoon about 3 minutes. Remove from heat immediately add the butter and stir well to combine. In a medium saucepan combine ¼ cup passion fruit juice and 2 tablespoon cold water. Sprinkle the gelatin over the juice let stand for 5 minutes. Place over low heat until gelatin is completely dissolved about 2 minutes. Pour the passion fruit/egg yolk mixture through a fine sieve into a bowl. Stir in the gelatin mixture. Place the bowl over the ice water whisk constantly until mixture has cooled. In a chilled bowl whip the heavy cream until stiff peaks form about 3 minutes. Whisk 1/3 of the passion fruit mixture. Then in 2 additions fold the lightened passion fruit mixture into the remaining whipped cream. For the whipped cream: whip the cream with the powdered sugar with the wire whisk until firm. To Assemble: Split the cakes in half so that you have 4 1” rounds. Spread the mouse between each layer and chill atleast 1 hour. Frost all sides with the whipped cream top with the white chocolate curls and mango slices.
|
all-purpose flour granulated sugar baking powder salt eggs lemons zest of cream of tartar powdered sugar eggs sugar unsalted butter gelatin powder heavy cream white chocolate curls mango
|
533,901 |
French Pot Roast in Slow Cooker
|
1. Season the meat with salt and pepper. Brown the meat on all sides in the hot oil a deep skillet (or in the Cuisinart 3-in-1 4-Quart Cooker—I set mine at 375° when browning). Transfer the meat to a plate. 2. Reduce the heat to medium. If the pan is dry add another tablespoon of oil. Add the onion and carrot; cook stirring until slightly softened about 3 minutes; add the garlic and cook stirring until fragrant about 30 seconds more. Add the wine beef broth Balsamic vinegar and herbes de Provence. Bring to a boil stirring to loosen any browned bits from the bottom of the pot. (If doing this step on the stovetop pour the liquid into the cooker at this point.). 3. Place the browned meat in the cooker. Cook on low for 8 hours OR on high for 5 hours or until the meat is tender. 4. Transfer the roast to a cutting board and cover with foil to keep warm. Set the cooker on 375° (or transfer the cooking liquids to a clean saucepan). Work the butter into the flour to form a paste (a beurre manié). Bring the liquid to boil; whisk in the beurre manié bit by bit until sauce is as thick as you like. Serve sauce with meat.
|
boneless beef chuck roast olive oil onion carrot garlic cloves red wine beef broth herbs butter flour potatoes
|
146,535 |
Basil Chicken Roulade
|
Place one chicken breast between pieces of plastic wrap and gently pound with mallet. Try to shape it as much like a rectangle as possible about 1/4\" thick. Follow the same procedure with 3 more breasts. Set aside. Chop the last breast into 1\" chunks. Place the spinach basil lemon juice onions and garlic into a food processor. Pulse to chop. Add the chicken chunks salt and pepper and continue to puree until the mixture becomes thick. Add a small amount of chicken stock if needed for moisture. Spread 1/4 of the chicken mixture in a thin layer on each chicken breast. Fold the breast over the chicken mixture into roll-ups (roulades). Wrap the roulades in cheesecloth or plastic wrap and tie with string on both ends. Cheesecloth is preferable for tender juicier chicken. Place chicken stock into a medium pot and bring to boil. Add the wine and roulades. Simmer for 15 minutes or until a thermometer inserted to center of chicken breast reads 180°F Remove from liquid. Reduce a few cups of the cooking liquid by half. Remove the cheesecloth or plastic from the chicken and slice on the bias to create oblong pieces. Serve 1 roulade per person with the reduced liquid spooned over the slices.
|
boneless skinless chicken breasts spinach fresh basil fresh lemon juice onion garlic salt fresh ground black pepper white wine
|
387,825 |
Favorite Chinese Chicken Salad
|
Mix the first 7 ingredients plus the package of seasoning mix from the ramen noodles into a saucepan and heat until all ingredients are dissolved and mixed well. Pour this warm dressing into a bowl and add the shredded chicken. Cover bowl and refrigerate dressed meat while preparing the other ingredients so that the chicken will marinade and flavor the meat. Put the 3 Tablespoons of Canola oil in a skillet and heat over medium heat. Brown the crushed Ramon noodles slivered almonds and sesame seeds in the hot oil until golden brown stirring often. Drain the toasted items on paper towels and set aside. Mix the shredded napa cabbage sliced green onions and jicama in a large bowl. Put the frozen peas and carrots into a colander and rinse well with water. Add the drained peas and carrots to the salad and mix. With a slotted spoon remove the marinated chicken from the dressing and add the chicken to the salad. Pour the dressing ingredients over the salad and mix well. Refrigerate salad if not serving immediately. Just prior to serving add the toasted ingredients to the salad and blend well . (toasted ingredients will stay crunchy if not added until just before serving.).
|
sugar canola oil rice vinegar salt black pepper boneless chicken breasts napa cabbage green onion jicama water chestnut canola oil sesame seeds
|
191,348 |
Homemade Grand Marnier
|
Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or a muddle. Continue until sugar is absorbed into zest. Place in a container with a tight seal preferably glass. Add cognac stir and seal. Allow to age in a cool dark place 2 to 3 months. Shake monthly. After initial aging strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving. Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.
|
orange zest granulated sugar cognac brandy
|
279,611 |
Lemon Biscotti With Lemon Drizzle
|
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour sugar and baking powder in a large bowl. Combine rind 1 tablespoon lemon juice extract oil and eggs and add to flour mixture stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness. Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices cut sides down on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet and cool completely on wire rack. Combine 1 tablespoon lemon juice and powdered sugar and drizzle over the biscotti.
|
all-purpose flour sugar baking powder lemon rind fresh lemon juice eggs powdered sugar
|
162,014 |
Sausage Cream Cheese Crescents
|
Preheat oven to 375 degrees. Scramble the sausage and crumble VERY well. Drain and rinse under running water to get rid of any excess grease. Wipe any grease out of the skillet and replace sausage on heat. Add in cream cheese and any other ingredients you might like. Stir over low heat until cream cheese is melted and the whole mixture is blended well. Unroll the crescents into triangles and place a small amount of filling in the center of the longest end. Roll pinching the edges to seal in the filling and place on a lightly sprayed baking sheet. Bake until golden brown about 12-15 minute Watch carefully so they don't burn.
|
pork sausage cream cheese green onion mushroom
|
303,610 |
Rwandan Fried Beans (Ibiharage)
|
Heat oil in a large skillet over medium-high heat. Add onions & garlic. Stir and saute until onions are soft 3-5 minutes. Add beans salt & pepper to taste & red pepper to taste; stir reduce heat to simmer and cook for 7-12 minutes to heat through. Serve as a side dish with meat.
|
onions garlic cloves white beans
|
352,307 |
Salted Nut-Roll Bars
|
-Preheat oven to 350 F; coat a 13x9-inch baking pan with nonstick spray. -Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden. -Melt peanut butter chips corn syrup butter and vanilla in a saucepan over medium-low heat stirring until smooth about 5 minutes. Spread 1/2 cup of the peanut minture over crumb base. -Top with marshmallows and return bars to the oven. Bake until marshmallows puff about 2 minutes then remove from oven. Don't let marshmallows brown or they'll turn crunchy. -Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonsful of the topping over the marshmallows then spread with a spatula (sprayed with nonstick coating). cool bars before cutting with a knife coated with nonstick spray.
|
butter light corn syrup butter vanilla extract mini marshmallows
|
59,427 |
Quick and Easy Fruit Crisp
|
Pour pie filling into a 9\" square greased pan. Mix Bisquick egg and sugar. Spread over pie filling. Spoon melted butter over the dough. Bake at 350 degrees for 30 minutes or until brown. You can top with whipped cream or ice cream if desired.
|
Bisquick egg sugar butter
|
519,084 |
Old Fashion Cherry Nut Bread
|
Grease and line a standard 9\" loaf pan with parchment paper and non stick spray. Coursely chop cherries and pecans. Set aside. Cream butter and sugar in bowl of a stand mixer with the paddle attachment. Add eggs vanilla and sour cream beating until combined. Scrape down sides. In a separate bowl whisk together flour salt and baking powder. In a liquid measuring cup combine milk and cherry juice. With mixer on low and starting with flour mixture alternate flour mixture than milk mixture. Mix until just combined. Stir in chopped cherries and chopped nuts with a spatula making sure to evenly mix through batter. Pour batter into prepared pan and bake in a 350 degree oven 60 minutes or until a light golden color or a toothpick inserted comes out clean. Cool in pan for 10 minutes. Remove from pan and place on wire rack. Cool completely before serving.
|
all-purpose flour granulated sugar salt baking powder unsalted butter maraschino cherry pecans eggs pure vanilla extract maraschino cherry juice sour cream
|
367,508 |
Mini Ice Cream Daiquiri Surprise
|
Line eight ½ cup ramekins with plastic wrap and set on small tray. Line each ramekin with cake slices trimming to fit as necessary. Brush cake with rum and divide diced strawberries on the bottom of each ramekin. Pack each ramekin with the ice cream and smooth top. Top with remaining cake trimming to fit. Cover with plastic wrap and freeze for at least 4 hours or for up to 2 weeks. To make fresh strawberry sauce using a fork or potato masher mash together strawberries sugar rum and salt in shallow bowl until strawberries are crushed and syrupy. Whip cream and vanilla until soft peaks form; set aside. Remove plastic from ramekin and turn out onto dessert plate and remove remaining plastic wrap. Dollop top with whipped cream and spoon strawberry sauce around edge.
|
rum strawberry strawberry ice cream strawberry granulated sugar rum salt vanilla extract
|
185,016 |
Uncle Bill's Pizza Grilled Cheese Sandwich
|
Butter both sides of the sliced bread. Spread tomato pizza sauce on one side of each slice of bread; set 2 slices aside. Sprinkle chopped red pepper on only 2 slices of bread. Layer with sliced mushrooms slices of pepperoni cooked ham and grated mozzarella. Sprinkle with pineapple tidbits. Now cover the top with the 2 slices of bread and press together lightly. In a heavy bottomed frying pan over medium heat grill sandwich for about 2 1/2 minutes then turn over and continue to grill for another 2 1/2 minutes or until the cheese melts and the sandwich is golden brown. Slice each sandwich in half diagonally. Serve with sliced peppers baby carrots cucumber slices and your favorite dip. You may also use a George Foreman Grill to cook the sandwiches. Slices of onion and tomatoes can also be used in the sandwich.
|
butter mushrooms deli ham mozzarella cheese pineapple tidbits
|
339,341 |
Parmesan Cornbread Muffins
|
Preheat oven to 425°. Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour cornmeal sugar baking powder and salt in a medium bowl stirring with a whisk. Make a well in center of mixture. Combine buttermilk oil and egg whites; add to flour mixture stirring just until moist. Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese. Bake at 425° for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.
|
all-purpose flour yellow cornmeal sugar baking powder salt fat-free buttermilk fresh parmesan cheese
|
180,748 |
Long Beans Stir-Fried With Silk Squash and Cloud Ear Mushrooms
|
Soak the cloud ears in warm water for at least 15 minutes then rinse several times in cold running water to remove any sand. Drain thoroughly and set aside. If you're using Chinese long beans trim the ends and cut them into 3-inch long pieces or if you're using green beans trim the ends and cut them in half. If you're using silk squash peel off the tough outer skin or if you're using zucchini chop off the ends. Either way cut the vegetable at a slight diaganal into 2-inch pieces. Heat a wok or large skillet until it's very hot then add the oil. Add the shallots garlic ginger mushrooms and beans and stir-fry for 1 minute. Add all remaining ingredients and cook uncovered until the vegetables are tender (5 minutes). Serve immediately.
|
green beans zucchini shallots garlic gingerroot oyster sauce rice wine dry sherry light soy sauce salt
|
230,931 |
Giada De Laurentiis Mozzarella Sticks
|
Stir the bread crumbs 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen about 2 hours and up to 2 days. Heat the oil in a large frying pan over medium heat. Working in batches fry the cheese until golden brown about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce. Marinara Sauce: In a large casserole pot heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent about 10 minutes. Add the celery carrots and 1/2 teaspoon of each salt and pepper. Sauté until all the vegetables are soft about 10 minutes. Add the tomatoes and bay leaves and simmer uncovered over low heat until the sauce thickens about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool then cover and refrigerate. Rewarm over medium heat before using).
|
parmesan cheese salt mozzarella cheese eggs extra virgin olive oil onions garlic cloves celery carrots sea salt fresh ground black pepper crushed tomatoes
|
171,522 |
Open Faced Grilled Chicken Burger
|
Combine chicken with garlic lime herbs soy in a bowl and mix well. Marinade for an hour or so. Slice capsicum into bite size pieces. Grill until skin blackens and peels. In Sandwich press cook chicken until tender - keep warm and cook capsicum eggplant and tomatos. Toast muffin half and spread with some mustard. Stack chicken then vegetables on top.
|
chicken breasts garlic clove lime juice of fresh mint soy sauce red capsicum yellow capsicum eggplants tomatoes whole wheat English muffin Dijon mustard
|
286,012 |
Weight Watchers Chocolate-Raspberry Heart Cake
|
Preheat oven to 350ºF. Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape. Mix together cake mix water egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more. Pour into prepared pan and bake until toothpick inserted in center comes out clean about 30 minutes. Cool on a wire rack for 10 minutes. Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely. Meanwhile melt chocolate in a double boiler over simmering water; allow to cool then stir in remaining jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries. (Note: If chocolate mixture stiffens while frosting cake microwave for 30 seconds to soften.).
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all-purpose flour water fat free egg substitute raspberries
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140,731 |
My Own Autumn Soup
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Saute ground beef and onion with salt and pepper until browned. Add beef broth tomato soup (or canned toms*) and water. Add prepared veggies parsley flakes toms and bay leaf. Simmer until veggies are tender (15 to 20 minutes). If you have any leftover tomatoes (fresh frozen or canned) or tomato sauce add that while cooking the veggies. Remove bay leaf * You could use 2 undrained cans of the newer canned toms like toms with basil etc. in place of tom soup and water. Also omit fresh toms. Canned toms are what I use now esp when good fresh toms are not available. Years ago when I first started making this these types of canned toms were not available.
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ground beef onion salt pepper beef broth celery carrots potatoes fresh tomatoes fresh parsley bay leaf
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457,624 |
Arrogant Chili
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In a large heavy pot over medium medium-highish sautée onion and Anaheim chili pepper in a couple of Tbsp of oil When they soften add tomatoes and cook for a minute or so then add garlic and cook till it becomes fragrant. Stir in a little bit of the beef broth enough to easily add tomato paste without sloshing liquid all over. Add remaining broth and coffee once the tomato paste is in there and more or less homogeneously mixed. Add the ground beef (I do not like to brown it in the pan because I like little pieces of meat not huge chunks but you can do what you want) and break it up with a spatula until it’s bitsy little pieces. Add all remaining ingredients and when it comes to a simmer turn heat to low cover with the lid ajar and let cook for an hour or so (at least!) make sure to stir often though. Check seasoning and serve with cornbread.
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onion garlic cloves anaheim chili tomatoes ground beef brewed coffee beef broth tomato paste brown sugar cocoa powder Worcestershire sauce chili powder cumin cayenne pepper bay leaf cracked black pepper coarse sea salt navy beans black-eyed peas pinto beans kidney bean
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505,268 |
Bacon Cheeseburger Casserole
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HEAT oven to 400ºF. BROWN meat with onions in skillet; drain. Stir in ketchup and mustard; spoon into 9-inch square baking dish sprayed with cooking spray. TOP with remaining ingredients. BAKE 30 to 35 minute or until casserole is heated through and tater tots are golden brown.
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ground beef onion ketchup yellow mustard sharp cheddar cheese bacon
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150,938 |
Caramel Apple Cake With Caramel Topping
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For Cake: Preheat oven to 350°. Cream sugar eggs & oil. Add flour; mix till well blended. Add vanilla nuts and apples. Spread into lightly greased 9x13-inch pan. Bake 45 to 60 minutes till pick comes out clean. Remove from oven and punch holes in top of cake and pour topping over all. Enjoy. Topping: Heat all together over medium heat. Bring to boil stirring constantly. Let boil about 5 minutes; remove from range and pour over warm cake.
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sugar eggs all-purpose flour baking soda vanilla english walnuts mcintosh apples cinnamon butter brown sugar milk
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7,928 |
Steamed Ginger Rice with Snow Peas
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Wash rice in several of changes of water until the water runs clear. Place rice in a 3 quart saucepan that has a tight fitting lid. Add water and grated ginger. Bring to a boil uncovered. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice. Cover tightly turn heat very low and cook 20 minutes. Add snow peas and cover. Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving. Stir gently to combine rice with snow peas.
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long grain rice water ginger snow peas
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339,539 |
White Bean Tomato Green Bean Salad
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To prepare dressing combine first 7 ingredients stirring with a whisk. To prepare salad place green beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain. Place beans in a large bowl. Add tomato dill and navy beans; toss to combine. Drizzle with dressing; toss gently to coat. Sprinkle with cheese. Cover and chill at least 1 hour.
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fresh lemon juice extra virgin olive oil sugar salt fresh ground black pepper garlic clove tomatoes tomatoes fresh dill navy beans feta cheese
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242,896 |
Blueberry Cream Cheese Coffee Cake
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Beat margarine & sugar till fluffy. Add eggs one at a time. Add combined mixture of 2 cups flour baking powder and salt alternating with milk& water- mix well. Toss blueberry's with remaining flour. Fold into batter with cream cheese and peel. Pour into greased/floured 13x9 pan. Topping: Combine sugar flour& peel. Cut margarine into mixture should resemble course crumbs. Sprinkle topping over batter and bake at 375 for 35 to 45 minutes. Let cool and sprinkle with powdered sugar.
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margarine sugar eggs flour baking powder salt milk water fresh blueberries cream cheese lemon peel sugar flour lemon peel margarine powdered sugar
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488,580 |
Quicker Sourdough Bread
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The day before or early in the morning mix starter sponge cover with oiled plastic wrap and let rise till doubled - about 10 hours at 75°F. To make the dough mix starter with flour and water and let rest covered for 20 minutes. Sprinkle on the salt and knead the dough for 4 or 5 minutes on a lightly floured surface with floured hands until the salt is uniformly distributed. Stretch and fold by stretching the dough on an oiled counter with oiled hands into a rectangle and folding letter-style top down bottom up and sides in to form a rough cubic package. Place in an oiled straight-sided container covered. Clear containers work best to judge when the dough has doubled in volume. S&F every 30 minutes for one or two more times until the dough is silky smooth. When nearly doubled in size (about 2 hours) tip the dough onto a very lightly floured counter divide into 2 equal pieces and gently form into ball or torpedo shapes. Place in floured or oiled bowls or proofing baskets (seams up). Cover with oiled plastic and proof at room temperature about 45 minutes to bake or refrigerate overnight for baking the next morning. preheat oven to 425F with a steam pan (a skillet you add 1 cup hot water to). when the loaves are 1 1/2 times the original volume (refrigerated loaves should be ready to bake even cold) turn out the loaves (seams down) onto parchment paper (not oiled) and score with a sharp knife or razor blade. Bake for 12 min with steam rotate loaves remove steam pan and bake for 10 more minutes without steam until 205 F internally.
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all-purpose flour water all-purpose flour water table salt
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