RecipeId
int64 39
541k
| Name
stringlengths 2
88
| Instructions
stringlengths 0
10.6k
| Ingredients
stringlengths 2
612
|
|---|---|---|---|
141,412 | Oatmeal Nirvana Cookies | Preheat oven to 350°. Cream butter sugar and egg together in mixing bowl. Add baking powder salt vanilla and baking soda. Add both flours. Mix thorougly. (makes still dough). Fold in using spoon or spatula chips (raisins walnuts etc). On baking sheet sprayed or lined with parchment paper or aluminum foil drop roughly 1 Tbsp of mix 2-inches apart. Bake for 10-14 minutes or until done. Cool on wire rack. | butter eggs brown sugar quick-cooking oatmeal whole wheat flour all-purpose flour baking soda baking powder table salt vanilla extract chocolate chips |
107,367 | Real French Dressing (not Catalina) | Combine all ingredients. Shake before dressing your salad. | white pepper sea salt cayenne pepper paprika apple cider vinegar |
232,215 | Cranberry Lemonade Ginger Ale | ix all ingredients together and enjoy! Also can be done with limeade instead of lemonade but limeade comes off very strong. Makes one very large drink or two small ones. Also can add vodka for a great grown up drink! Also can be done as a punch bowl drink! | ginger ale cranberry juice lime wedge |
244,822 | Dawn's Special Brownies | Preheat oven at 350. Stir butter and cocoa in sauce pan over low heat until butter is melted then remove from heat. Mix in eggs with wire whip until mixture looks like chocolate pudding. Mix in sugar until blended. Mix in flour until well blended. Put mixture into 8x8 inch greased baking pan. Cook for 18 minutes only. Brownies should not be fully cooked in the middle. Let cool for about 10 minutes before serving. | butter eggs sugar flour |
521,693 | Spiced Pickled Beets (Refrigerater Pickles) | Mix beets and onions in large bowl. Put water and sugar into pan. Heat just until sugar has dissolves into the water. Take pan off heat. Add vinegar and spices to the pan. If you have a contaner large enought to hold all the ingredients then just mix all items together and put into the fridge. We usually pack the beets/onion mixture into two large jars then split the spices evenly between the two if using whole spices. If using ground just mix them with the liquid. Last pour liquid over beets to the top. You may have some liquid left over. Cover and refrigerate. These start to taste good after 12 hours and best after 2 days. They will stay up to 4-6 weeks in the fridge. | beets yellow onion apple cider vinegar water sugar brown sugar cinnamon sticks ground cinnamon whole cloves ground cloves allspice berries ground allspice salt |
23,932 | Baked Fennel With Parmesan | Trim off the fronds and outer hollow stalks so you are left with the fennel bulb trim off the hard bottom and cut each bulb in half Heat oven to 400F and bring a pot of water to boil salt it. Place the halved fennel bulbs into the boiling water and cook 3 minutes the fennel must still be crisp. Do not overcook. Remove and plunge into icy water to stop the cooking and drain. Slice the fennel thinly. Grease a baking dish with some of the butter place the fennel into the dish sprinkle with salt& pepper and pour in the stock. bake uncovered for 10 minutes in 400°F. After baking 10 minutes top the fennel with the remaining butter and sprinkle generously with Parmesan cheese. Continue baking for approx 15 minutes. The stock should be evaporated and the cheese golden. For Vegetarian use vegetable stock. | fennel butter parmesan cheese |
188,141 | Potato Pancakes | Mix all ingredients in a bowl. Heat oil on med-high heat. Drop mixture into oil by 1/4 cups full. use a spatula to flatten slightly and fry on both sides until golden brown. Drain on paper towels. | potato onion garlic egg flour baking powder |
388,284 | Glazed Squash Rings | ut squash into 1/2 inch slices; discard seeds. In a large roasting pan layer squash rings and add hot water to the depth of 1/4 inch. Cover and bake at 350* for 20 minutes. Transfer each ring to an ungreased 15-inchX10 inchX1 inch baking pan. In small bowl mix corn syrup and orange juice. Brush over squash. Bake uncovered at 350* for 30-40 minutes or until tender basting every 10 minutes. | acorn squash corn syrup |
385,059 | Raw Beet Salad With Toasted Sunflower Seeds and Goat Cheese | Mix the shallots with the vinegars and let stand while you process the beets and toast the sunflower seeds. Peel the beets and grate them or process them in the food processor until they are of coarsely grated consistency. Toast the sunflower seeds (I stir them up quickly in a hot stainless steel pan and remove them from the pan as soon as they start to brown). Mix the rest of the dressing ingredients with the vinegar/shallot mixture and add half of this to the beets and chill until ready to assemble the salad. Mound the greens loosely in individual dishes and divide the beet mixture amongst the plates. Dot with goat cheese sprinkle with sunflower seeds and drizzle more of the dressing on the greens. | beet sherry wine vinegar raspberry vinegar Dijon mustard shallot olive oil sea salt sunflower seeds arugula |
355,810 | Stove Top Macaroni and Cheese | For the breadcrumb topping: Mix the first three ingredients together and toast on a baking sheet at 350 degrees for about 15 minutes until golden and crisp. For the macaroni and cheese: Bring two quarts of water to a boil; add 1 1/2 tsp salt to water and boil macaroni according to package directions. Drain and toss with butter. Meanwhile while water is coming to a boil mix eggs 1 cup of the evaporated milk hot sauce remaining 1/2 tsp salt pepper and mustard mixture in a large bowl. When the noodles are drained and buttered as described above hold over low heat and pour milk/egg mixture over noodles along with 3/4 of the shredded cheese. Stir to combine thoroughly; the cheese should begin to melt. Gradually add remaining evaporated milk and cheese stirring to combine until creamy and melted less than five minutes. Serve immediately topped with toasted bread crumbs. This reheats quite well. | panko breadcrumbs unsalted butter salt eggs salt black pepper dry mustard elbow macaroni unsalted butter sharp cheddar cheese |
310,440 | Streusel Kuchen | To make streusel: Mix sugar cinnamon and flour together; cut in butter to make fine crumbs. Add vanilla and nuts. Cream butter sugar salt and egg yolk. Add milk alternately with flour and the softened yeast cake. Beat well and add stiffly beaten egg white; cover and allow to rise overnight. Add just enough flour to allow handling; roll pieces of dough into flat cakes large enough to fit piepans. Spread on well-greased pie pans cover and let rise until doubled. Brush melted butter over top and spread with streusel OR sprinkle thickly with brown sugar instead. Bake at 400F about 20 minutes. | milk butter sugar salt egg flour cake yeast water butter brown sugar sugar cinnamon flour butter vanilla |
380,846 | Acadia's Fruit Smoothie 2 | In blender add strawberries pineapple non-dairy creamer and orange juice and blend until smooth. Poor into frosted glass and enjoy! | strawberry pineapple |
497,587 | Maple Brown Rice Pudding | Combine rice milk maple syrup and cinnamon in a microwave-safe bowl. Microwave at HIGH 6 to 8 minutes stirring occasionally until most of milk is absorbed. Top with almonds. | cooked brown rice 1% low-fat milk maple syrup ground cinnamon |
180,814 | California Cheese and Red Potato Salad | Steam potatoes over boiling water in covered saucepan until just tender when pierced with tip of a sharp knife 35-40 minutes. Remove potatoes and cool until tepid about 30 minutes. Meanwhile make dressing: In large bowl place olive oil vinegar salt and pepper and stir or whisk until blended and smooth. Add roasted red peppers green onion and tarragon and stir to combine. When potatoes have cooled cut them in half lengthwise then cut them crosswise into slices about 1/2-inch thick. Add cheese then stir and toss gently to combine and coat potatoes and cheese with the dressing. Taste then season to taste with additional salt and pepper if necessary. If not serving within 1 hour refrigerate the salad. Bring to room temperature before serving. | new potatoes olive oil white wine vinegar salt fresh ground pepper green onion fresh tarragon chives monterey jack cheese |
32,890 | Quick Zucchini | Brown onion in butter. cut zucchini in thin slices. Add zucchini dressing mix and water. Cook together for 15 minutes; top with grated cheese. Serves 4. | onion butter zucchini water American cheese |
138,286 | Picante Cream Cheese Zucchini | Process the tomatoes onion garlic and chicken broth granules in blender. Strain to rid of tomato skin. Fry this sauce in one tablespoon of ccooking oil. until it looks shirred. On another pan or skillet sautee the zuchinni in the reamining tablespoon of cooking oil until transluscent and softened. Add the poblano strips. Process in blender the tomato. onion. garlic sauce with the cream cheese. Pour onto the zuchinni and poblano strips. Simmer for 5 minutes. | cream cheese chicken bouillon granule zucchini poblano chiles fresh tomatoes onion garlic cloves |
436,028 | Pickled Jalapeno Peppers | Boil 1 gal. water with 2 cups salt. Let cool. Place peppers with brine in a pickle crock or large non-reactive bowl for 12-18 hours. Rinse thoroughly to remove salt. Combine 1 cup water vinegar sugar pickling spice and boil over medium heat. Simmer for 10 minutes. Pack sterile jars with peppers and one onion and/or one garlic clove if using. Pour in hot vinegar mixture. Can in a hot water bath for 10 minutes. | water water kosher salt white vinegar sugar garlic clove |
529,253 | Sweet Potato Pecan Praline Custard | Preheat oven 350°F. To make the custard mix the following ingredients together until smooth: defrosted sweet potatoes 1/2 cup of whipping cream and 1/2 cup of sugar along with 1 stick of melted butter vanilla cinnamon nutmeg and salt. Taste and add more cream and sugar if needed or desired. Whip eggs with a whisk and fold into potato mixture. Set aside. To prepare the pecan praline topping: Place all ingredients in a medium bowl and crumble together with a dough blender or small potato masher; chop nuts while blending evenly. Place pie dish or ramekins on the baking sheet and pour potato mix in until it reaches 1/2 inch below the top of the dish. Evenly top with praline. Place in oven and bake for 1 to 1.5 hours or until the centers are firm and dry (use a tooth pick to test). Some butter may over flow. The praline will be brown on top and around the edges. Remove from oven and cool before serving. For best results scoop with a large spoon to serve. Add a dollop of whipped cream and enjoy! | mashed sweet potatoes sugar butter vanilla extract ground cinnamon ground nutmeg salt eggs butter brown sugar pecan pieces maple syrup |
183,437 | Thai Congee (Kao Tome) Vegetarian | Combine ingredients for the congee in a saucepan bring to a boil. Reduce heat and simmer for about 2 hours. Or use leftover rice with about twice as much liquid as rice. Simmer until the porridge has a smooth consistence. Pour into soup bowls. Top with your choice of toppings and condiments. If serving a large group a larger choice than 2 or 3 toppings might be served. | long-grain rice short-grain rice water |
216,160 | Bulgarian Bird of Paradise Bread (Khliab Raiska Ptitsa) | In small shallow bowl sprinkle the yeast and sugar over 1/4 cup of lukewarm water. Let the mixture stand for 2 or 3 minutes then stir well. Set the bowl in a warm draft free place (such as a turned off oven) for about 5 minutes or until the mixture almost doubles in volume. Combine 3 cups of flour and the salt in a deep mixing bowl make a well in the center and pour in the yeast mixture yoghurt eggs and brynze or feta cheese. With a large spoon gradually stir the flour into the other ingredients continuing to stir until the mixture is smooth and the flour is completely absorbed. The dough should be just firm enough to be gathered into a ball. If it is too soft add the remaining 1/2 cup of flour a tablespoon at a time beating vigorously after each addition and using only enough of the flour to give the dough its proper consistency; it should not be too firm. On a lightly floured surface knead the dough by pushing it down with the heels of your hands pressing it forward and folding it back on itself. Continue the kneading for about 10 minutes or until the dough is smooth and elastic. Sprinkle it from time too time with a little flour to prevent it from sticking to the board. Shape the dough into a ball and place it in a lightly greased bowl. Drape with a kitchen towel and set aside in a warm draft-free place for about 1 hour or until the dough doubles in bulk. With a pastry brush spread a large baking sheet with the tablespoon of softened butter. Punch the dough down with a single blow of your fist shape it into a round loaf about 8 inches in diameter and set the round on the buttered sheet. Brush the entire surface of the dough evenly with the egg and milk mixture. Place in the centre of the circle the 1 inch square of red pepper cut into a star. 1/4 pound Kashkaval or substitute sweet Munster cheese sliced 1/4 inch thick and trimmed into 4 triangles about 4 inches long are placed at 12 o’clock (0°) 3 o’clock (90°) 6 o’clock (180°) and 9 o’clock (270°). The ham cubes are placed near the edge between the cheese slices at 1:30 o’clock (45°) 4:30 o’clock (135°) 7:30 o’clock (225°) and 10:30 o’clock (315°). The olives are placed under the ham cubes (towards the center). Preheat the oven to 400° F . Bake the bread in the middle of the oven for 15 minutes then reduce the heat to 350°F and bake for 30 to 40 minutes longer or until the loaf is golden brown. Transfer the bread to a cake rack to cool. Serve at room temperature. A Quintet of Cuisines Time Life. | active dry yeast sugar water all-purpose flour salt yoghurt eggs feta cheese salted butter egg milk muenster cheese black olives pimiento |
293,596 | Ricotta-Parmesan Pancakes | Place ricotta egg yolk butter flour Parmesan parsley and pepper in mixing bowl; whisk until completely blended. Heat vegetable oil in large nonstick skillet or on griddle over low heat. Drop batter by rounded tablespoons into skillet to make small pancakes. Cook until underside is golden about 5 minutes; turn and cook second side about 3 minutes. Keep warm on covered plate or serve. | ricotta cheese unsalted butter all-purpose flour parmesan cheese fresh parsley fresh ground pepper |
312,950 | Frozen Mojito Cake-Tails (No Bake Dessert) | In a medium skillet melt the butter over medium-low heat. Stir in the pretzels and 2 tablespoons sugar and cook until lightly toasted about 3 minutes. Transfer to a bowl to cool slightly. Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan. Freeze for 30 minutes. Meanwhile using an electric mixer beat the cream cheese on medium speed scraping down the sides of the bowl until fluffy 2-3 minutes. Mix in the remaining 1 1/4 cups sugar on low speed then gradually mix in the lime peel lime juice rum and chopped mint. In a separate bowl beat the heavy cream until stiff peaks form. Fold into cream cheese mixture. Divide the cream cheese mixture evenly among the muffin cups; smooth over tops. Cover with plastic wrap and freeze overnight. To serve run a wet knife around each cake then invert the pan onto a clean work surface. Set each cake upright and top with mint sprig. | butter sugar sugar cream cheese limes zest of lime juice white rum of fresh mint of fresh mint heavy cream |
279,099 | Roasted Carrot & Avocado Salad With Citrus Dressing | Don't peel the carrots. First make the herb and spice paste for the carrots. In a mortar combine the cumin seeds chilli salt and pepper and smash up with a pestle. Add the garlic and thyme leaves and pound until you have a paste-like consistency. Now add just enough extra virgin olive oil to cover the paste together with 2 tablespoons of red wine vinegar. Mix together. Preheat oven to 180C (350F). Cook carrots in boiling salted water for about 10 minutes or until almost cooked - run a sharp knife into one and it should push through without too much resistance. Drain carrots pat dry with kitchen paper and put into a roasting tin. Pour the spice paste mixture over the carrots and rub in well with your hands. Place the roasting tin in the oven and bake carrots for 30 minutes then add the orange and lemon halves to the tin. Bake for another 15-30 minutes until carrots are well roasted and the skins are golden brown. (Jamie puts the fruit and the carrots in together and roasts the lot for 30 minutes. I found this wasn't long enough to get the carrots well roasted and when I left them in longer the orange and lemon dried out a bit - so the above method is my compromise.). While the carrots are roasting halve the avocados remove the seeds scoop out the flesh and cut into wedges. Place avocado wedges into a large mixing bowl or salad bowl. Heat a medium sized frying pan over a medium heat on the stove and add the seeds. Toast seeds in the frying pan tossing frequently until lightly browned. Remove to a small bowl until needed. In the same pan add a good couple of swigs of olive oil and toast your bread slices on both sides. Remove to a plate until needed. Now remove the roasting tin from the oven. Using a pair of tongs squeeze the roasted orange and lemon halves into a bowl (don't worry if some pulp falls out too). Add an equal amount of extra virgin olive oil to the bowl along with a tablespoon of red wine vinegar and season with some crushed sea salt and freshly ground black pepper and mix well. Add the roasted carrots to the avocados in the bowl and pour over the dressing. Now roughly tear up the toasted bread slices and add to the salad. Add the mixed greens and toss the lot together. Divide salad between four plates or bowls spoon a dollop of sour cream on the top of each sprinkle with the toasted seeds and finish with a little drizzle of extra virgin olive oil. | carrots orange lemon red wine vinegar extra virgin olive oil sea salt fresh ground black pepper whole cumin seeds fresh chili pepper sea salt fresh ground black pepper garlic cloves fresh thyme leaves extra virgin olive oil red wine vinegar avocados sour cream extra virgin olive oil |
41,731 | Caramel Bars | Melt caramels cream and butter in a double boiler. mix together: butter flour oatmeal sugar soda and salt mix well. Put 1/2 of this mixture in 9x13 pan and press down in pan; bake for 10 minutes @ 350. Remove from oven and pour caramel sauce over baked crust. Sprinkle with the remaining crumbs. Sprinkle chocolate chips over top and bake 15 minutes@ 350. | butter butter flour oatmeal sugar baking soda salt chocolate chips |
370,096 | Roasted Garlic Flan | Preheat the oven to 350°F Butter six 4 ounce ramekins. Roast the heads of garlic. Squeeze the cloves from the skins and mash into a paste. Combine 3-4 tablespoons of the paste in a food processor with eggs salt and pepper. Pulse until smooth. Add the heavy cream and pulse just until mixed. Pour into the ramekins and place the ramekins into a water bath. Bake until set and golden brown and knife comes out clean (about 35-45 minutes). Let cool for about 5 minutes. Run a knife around the inside edge of each ramekin and turn out onto serving plates. | garlic eggs salt black pepper heavy cream |
447,451 | Sausage, Bacon Breakfast Pie | Pie Crust: Add flour and salt in bowl. Cut in shortening till flour resembles small peas. Add water and knead till dough is soft and pliable. Cover in plastic and chill in refrigerator for 30 minutes. Filling: While crust is chilling cook bacon and sausage. Do not drain. Whisk eggs in bowel with spices till eggs are fluffy. Set aside. Putting it all together: Roll out pie crust on floured surface. Should be thin 1/8 in to 1/4 in will do nicely. (I tend to stay on the 1/8 in side.). Roll dough up onto your rolling pin and roll out over 9in deep dish pie plate. Gently lift up edges and help crust down into the pie plate starting in the center and moving to the outer edges to remove air out from under crust. With a fork poke holes in bottom of pie crust. (this helps air escape so it doesn't bubble up in the middle.). Flute edges as desired. Whisk an egg yolk and brush over the crust. (this is to help seal crust so it doesn't get soggy while baking.). Mix sausage and bacon together and put in pie crust. Pour egg and spice mixture into the pie. Top with extra sharp cheddar cheese. Take the second pie crust and use as a lid on the pie. Press edges of both crusts together. Using a knife cut vent slices in center of crust in an x pattern. Brush lid with rest of whisked yolk. Bake at 350 degrees F for 30 min or until crust is golden brown. A toothpick inserted in center of pie should come out clean if eggs are done. | flour salt butter flavor shortening cold water pork sausage bacon eggs black pepper paprika basil sage extra-sharp cheddar cheese |
502,783 | Summer Farmer's Market Salad | Preheat oven to 425°. Wrap beets in foil and roast in middle of oven until tender 1 to 1 1/2 hours. Refrigerate until cold. Slough skins off of beets and dice. Meanwhile hull peas discarding hulls. Rinse peas well and then steam until bright green about 5 minutes. Refrigerate until cold. Heat corn oil in a wide skillet until water flicked into it sizzles. Cut the tortillas in half and then slice them into strips. When the oil is hot fry the tortilla strips in batches turning occasionally. When they are golden remove them to paper towels to drain. Season with salt and pepper and leave at room temperature. Allow oil to cool completely and then discard. Slice scallions both white and green parts and chill. Wash and spin lettuce. When dry tear into bite size pieces and keep cold. Peel and mince garlic into a 1 cup container. Juice the lime and one of the oranges and add juice to garlic. Add olive oil to near the 1 cup line and whisk until well blended. N.B. Put the whisk in the container and roll the handle between your hands as if you were warming them before a fire. Season to taste with salt pepper and Tabasco or other spicy seasoning. Chill. Peel and section the remaining orange cutting away any pith or clinging skin. Cut each section into thirds or into a dice to match the beets. Assemble in a large salad bowl adding the lettuce the beets the bright green peas the scallions and the sectioned orange. (Hope's note: we also had some leftover refrigerated grilled garlic scapes that I sliced like the scallion). Crumble the goat cheese over (omit for vegans) and top with tortilla crisps. Serve with citrus vinaigrette. | beets peas flour tortillas fresh scallions lettuce garlic cloves lime oranges olive oil Tabasco sauce |
481,919 | Sindhi Flatbreads With Black Pepper (Kali Mirch Ki Loli) | Combine the flour salt and pepper in a large wide bowl. Slowly add the 4 tablespoons oil rubbing it into the flour. Now slowly add about 1/2 cup of water or enough to form a firm dough. Knead well until the dough is smooth and forms a ball. Cover the dough ball with plastic wrap and set aside for 30 minutes. Set a cast-iron griddle cast-iron frying pan or Indian tava over medium-high heat. Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth. On a lightly oiled surface roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork. Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute. Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds pressing down on the bread with a spatula. Turn the bread again dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds pressing down on the bread again. Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through 4-5 minutes in all. Remove and keep covered. Turn the heat up to medium-high again and make the second bread. Make all the breads this way. | all-purpose flour salt fresh coarse ground black pepper water |
70,116 | Saffron Millet | In a small bowl combine the olive oil saffron and miso. Mix well. Combine the remaining ingredients in a large sauceepan and bring to a full boil. Reduce heat to low and simmer covered until all the water is absorbed and the millet is tender around 35 minutes. Remove from heat. Stir in the saffron mixture and serve hot. | powdered saffron olive oil light miso water yellow onions watercress fresh parsley leaves garlic |
45,171 | Low-Fat French Toast | In a shallow bowl combine egg beaters milk cinnamon and vanilla. Dip the pieces of bread in the egg mixture then place them in a nonstick skillet over medium heat. Brown on each side. Serve with light butter and syrup. | egg substitute skim milk ground cinnamon vanilla extract |
191,106 | Molasses Orange Barbecue Sauce | In a saucepan combine all ingredients. Bring to a boil; reduce heat and simmer uncovered fo 20 minutes. Use to baste beef or poultry last 15 minutes of grilling. | tomato sauce molasses vinegar brown sugar seasoning salt dry mustard Worcestershire sauce paprika black pepper garlic powder |
379,651 | Carrot Cake Cupcakes | In a mixing bowl beat the oil and sugar; add the eggs one at a time mixing well. Add the next 5 ingredients and mix well. Grate the carrots (I do it in a food processor) and add to the above. Add walnuts and coconut. Use cupcake papers that have been lightly sprayed with vegetable spray and fill two-thirds full. Bake 350 degrees for about 15-20 minutes. Remove from pan and frost when cool. I like a butter frosting but a cream cheese frosting is great too. | sugar eggs flour salt cinnamon baking powder baking soda carrots walnuts coconut |
257,464 | Frogmore Stew | In the hugest soup pot you own: combine broth seafood seasoning and red pepper. Bring to a boil over high heat. Add sausage potatoes tomatoes onions and corn. Boil 15 to 20 minutes or until the potatoes are fork-tender. Add shrimp and boil 2 to 3 minutes . or until the shrimp are pink and cooked through. Strain the stew and serve immediately with bowls of the broth and lemon wedges. Goes well with crusty sourdough bread and a crisp green salad. Enjoy! =). | low sodium chicken broth kielbasa fresh tomatoes baking potatoes onions corn large shrimp lemon |
305,162 | Easy Cinnamon Rolls With Strudel | Preheat over to 350°F. Unroll crescent rolls and separate. Spread a small amount of margarine on each roll but don't do the tips. Sprinkle with sugar to your taste and then sprinkle with a small amount of cinnamon. Sprinkle to your taste on the cinnamon and sugar some like less and some more. Roll roll up into the crescent shape and after rolling all crescents spread the remaining sugar and cinnamon out of surface and roll each roll in the mixture to coat. Bake for 10 to 13 minutes or until golden brown. Mix confectioners sugar vanilla and milk together and strudel over each roll. You may need more cinnamon and sugar to do all rolls my measurements are approximate according to individual taste. | cinnamon sugar artificial sweetener margarine confectioners' sugar vanilla milk |
323,194 | Magic Carousel | Chill the glassware in the refrigerator. For the ginger-infused single-region Ceylon tea: Cut about 1/3 inch of the ginger remove the skin and wash thoroughly. Lightly grill the saffron to remove the moisture before pounding it into powder. Grate and place the ginger into the teacup together with the saffron and tea bag. Boil the pure water once the water starts boiling fill the teacup and cover with lid. Remove the bag after 5 minutes (half the infusion time if the tea is to be drunk on its own) and replace lid. Leave aside for at least 45-60 minutes with the ginger still in the teacup and refrigerate until ready for use. Prepare the vanilla syrup: Make a simple syrup by combining the cane sugar vanilla pod and water in a small saucepan and bring to a boil. Remove from the heat and allow to cool. Chill in the refrigerator. This syrup will keep for two weeks in a sealed airtight container. Prepare the cocktail: Add the ginger tea (3 ounces) syrup (1 ounce) and gin (1 1/2 ounces) into the glass half of the Boston shaker and fill the metal half at least 2/3 full with ice. Empty the contents of the glass half into the metal half and stir for at least 30 seconds. Strain into the ice-filled glassware top up with the ice cream and Persian fairy floss. [Flavor Impressionist’s notes: 1 ounce is equivalent to 30 milliliter (ml) 1/2 ounce is equivalent to 15 milliliter (ml) 2 inches is equivalent to 5 centimeter (cm). A smidgen holds 1/32 teaspoon or 1/2 pinch. 2 smidgens = 1 pinch; 2 pinches = 1 dash; 8 dashes = 1 teaspoon. If pistachio ice cream made from Sicilian pistachio is used the color will be a rich green. This offers a richer flavor though it is less easily available. Persian fairy floss also known as pashmak (or pismaniye in Turkey its country of origin) is made of sugar flour and sesame oil. It is lighter in texture and more delicate in flavor than cotton candy floss. Add at the very last minute before serving as humidity/air contact spoils its silken texture as does moisture from the ice cream.]. If available it is preferable to use organic produce for the ginger. Consider pre-made products for the ginger Ceylon tea and the vanilla cane sugar. *Genever gin is the original style of gin from Holland. It is significantly softer than the currently predominant London Dry style in the market. The young version is used in this recipe design.]. Serve immediately. Total: about 8 1/2 ounces per serving (guide for glassware). *Reduce the sugar syrup by 1 teaspoon for a stronger tasting libation. | pistachio ice cream water distilled water gingerroot saffron water vanilla pod |
261,653 | Champagne Pear Butter | Place diced pears into slow cooker. In mixing bowl combine sugar cornstarch spices vanilla and champagne stirring to dissolve slightly. Pour mixture over pears cover and cook on high 2 hours stirring occasionally until syrup starts to form. Turn to low setting and cook approximately 6-8 hours. Ladle into blender in small batches blending until smooth and pouring out into bowl repeating until all the pears have been processed and you have bowl full of fruit butter. I then ladle mine into jelly jars and can them using the water bath canning method. | pears white sugar ground cinnamon nutmeg pure vanilla extract cornstarch |
496,983 | Sun-Up Rice | In a 12-inch skillet on medium heat add the bacon fat green onion and garlic. Saute until garlic is light brown in color. Stir in the cooked rice water liberal amounts of salt and pepper and 1 cup of the cheddar cheese. Using the back of a spoon make 6 indentations in the top of the rice mixture. Break 1 egg into a cup and then transfer egg to indentation in rice. Repeat with the remaining eggs in each of their spots. Sprinkle the remaining cheddar cheese and bacon over all. Cover the skillet and cook over medium heat for 8 to 10 minutes or until eggs are set and the cheese is melted. Serve immediately. | bacon fat green onion garlic cloves cooked rice water sharp cheddar cheese eggs |
56,133 | Grilled Peach and Prosciutto Appetizers | Wrap each peach quarter with prosciutto so that it goes around twice. Secure with toothpick. Grill until prosciutto has browned a bit. Cool slightly before eating. | rosciutto |
295,019 | Heart Healthy Cinnamon Rice Pudding | In a large heavy bottomed saucepan stir together the 2 1/2 cups milk and the rice. Bring to a boil over high heat stirring occasionally. Reduce heat to medium high and boil for 5-6 minutes or until the mixture begins to thicken stirring occasionally. Stir in the other 1 cup of milk the cinnamon stick sugar and lemon zest. Increase the heat to high and return to a boil stirring occasionally. Reduce the heat to medium high and boil for 4-5 minutes or until creamy and soupy. Remove from the heat. Stir in the vanilla and let the mixture stand for 30 minutes to thicken somewhat. Before serving remove the cinnamon stick. Sprinkle the individual dishes of pudding with ground cinnamon to your tastes. | nonfat milk arborio rice nonfat milk cinnamon stick sugar lemon zest vanilla ground cinnamon |
101,570 | Bacon and Cheese Puff Pie | Fry bacon drain and crumble. Unroll cresent rolls; pat into a 9\" pie pan to form a crust. Sprinkle bacon over\"crust\" and top with tomato slices. Place cheese slices over all. In a mixing bowl beat egg whites until stiff. In a separate bowl combine egg yolks sour cream flour and seasonings; blend thoroughly. Gently fold in egg whites. Pour mixture over cheese layer. Bake at 350 for 35 to 40 minutes or until inserted knife comes out clean. | bacon tomatoes colby cheddar cheese eggs sour cream flour salt pepper paprika |
71,735 | Baked Herb Feta Cheese | Preheat oven to 180C or 350F degrees. Place the feta on a 30cm piece of foil or 12inches square. Mix together the freshly chopped herbs and press on to the sides of the feta. Drizzle with the oil and season to taste with cracked black pepper. Gently fold the sides and ends of the foil over to make a parcel. Place on a baking tray and bake for 10-15 minutes until the feta is soft. Drain any excess liquid before serving and serve either hot or cold chopped in salads with bread or as part of a cheese platter. | feta fresh rosemary fresh oregano fresh thyme olive oil cracked black pepper |
514,027 | Loaded Old School Oatmeal Cookies | Preheat oven to 375 degrees. Beat butter and sugars until fluffy. Beat in egg and vanilla. Combine flour spices baking soda. Fold flour mix into butter mixture and incorporate well. Stir in oats raisins nuts and chocolate chips. Drop rounded tablespoons or scoops of batter onto parchment wax paper or silpat lined baking sheets. Press down on each cookie. Bake 8 to 9 minutes for chewy cookies or 10 to 11 for crispy. Remove each parchment sheet of baked cookies to cool. Place another piece of parchment or liner onto pan and repeat baking process until done. | brown sugar sugar salted butter eggs vanilla flour baking soda cinnamon ground nutmeg oats raisins walnuts |
438,306 | Spicy Pumpkin Cheesecake | Beat egg yolk & brush on pie crust. Bake the crust @ 350 degrees for 5 minutes then set aside. In a large mixing bowl beat cream cheese sugar (I use a scant 3/4 cup but adjust to your liking) & eggs @ medium speed until smooth. Add pumpkin & remaining spices; continue mixing until well blended. Spoon into pie crust & bake @ 350 degrees for 40 to 45 minutes or until set. Cool & refrigerate several hours or overnight. Garnish with whipped topping & toasted pecan halves. | graham cracker pie crust cream cheese sugar eggs pumpkin cinnamon ginger clove pecan halves |
192,552 | Apricot Chocolate Chip Cheesecake Muffins | Preheat oven to 350°F Grease a muffin pan or line with paper liners. In a medium bowl combine flour apricots baking powder and salt. In a large bowl whisk together sugar eggs milk oil and vanilla. Stir in flour mixture mixing just until combined. Do not overmix. Filling: In a medium bowl using electric mixer beat together cream cheese sugar and almond extract. Mix in chocolate chips. Set aside. Topping: In a small bowl combine sugar and cinnamon. Set aside. Spoon batter into prepared muffin cups filling halfway. Drop 1 tsp filling onto center of batter in each muffin cup. Top with more batter. Sprinkle evenly with cinnamon-sugar topping. Bake in preheated oven for 22-24 minutes or until puffed golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack. | flour baking powder salt sugar eggs low-fat milk vanilla light cream cheese sugar sugar ground cinnamon |
89,765 | Lemon-Poppy Seed Bundt Cake | Heat oven to 350°F Grease 12 cup bundt cake pan with shorting and lightly flour. Beat cake mix oil water and eggs in large bowl with electric mixer on low speed for 30 seconds then beat on medium speed for 2 minutes scraping bowl occasionally. Stir the poppy seeds into batter and pour into pan. Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes and then turn upside down on wire rack. Remove from pan and cool 2 hours. Meanwhile make lemon glaze. Mix sugar 1 tablespoon lemon juice and lemon peel; mix and add the rest of lemon juice 1 teaspoon at a time until smooth and the consistency of thick syrup. Spread lemon glaze over the top of the cooled cake allowing some to drizzle down the sides. Store loosely covered at room temperature. | water eggs poppy seeds powdered sugar lemon juice lemon zest |
208,293 | Chicken Crab Lasagne | Cook chicken and tear into bite-size pieces. Cook lasagna noodles in salted water; drain and toss with frozen vegetables (This allows the vegetables to thaw with little effort). Arrange chicken pieces surimi vegetables and noodles in layers in greased glass casserole dish adding alfredo sauce under every layer of noodles. Spread Parmesan cheese over top. Cover and bake at 350 degrees for around 30 minutes. | boneless skinless chicken breasts alfredo sauce parmesan cheese |
67,934 | Raspberry Lemonade | In a large pitcher reconstitute limeade concentrate with water according to directions on can. In blender or food processor puree raspberries with 1 cup of the limeade. Press puree through a fine sieve set over pitcher containing remaining limeade. Discard solids. Stir until mixture is blended. Serve in tall ice filled glasses and garnish with a slice of lime. | frozen limeade concentrate water fresh raspberries lime |
286,159 | Redding's Blue Cheese Coleslaw | In a mixing bowl combine vinegar and sugar until sugar dissolves. Whisk in mayonnaise sour cream mustard buttermilk Worcestershire and black pepper. Fold cheese into dressing with a rubber spatula taking care not to break cheese pieces. The dressing should be made in advance and refrigerated for at least two hours before blending with cabbage mixture. In a large bowl combine cabbage carrots and parsley. Refrigerate 1 hour. Combine dressing and cabbage mix and serve immediately. | apple cider vinegar sugar mayonnaise sour cream Dijon mustard buttermilk Worcestershire sauce fresh ground pepper blue cheese green cabbage red cabbage carrot parsley |
464,144 | Mint Simple Syrup | Boil the sugar and water until dissovled. Add honey. Stir in mint and bring to a boil. Let steep until it turns green about 1/2 hour. Pour through a sieve. Keep in refrigerator. | sugar water honey mint leaves |
211,688 | Twice Baked Potatoes OAMC | Lightly coat potatoes with olive oil and sprinkle with kosher salt. Prick with a fork. Wrap individually in foil. Bake potatoes in a 425 degree oven for 40-60 minutes or until tender. Allow to cool for 10 minutes. Cut in half and scoop out pulp leaving a 1/4\" thick shell. Mix pulp with remaining ingredients except cheese. Add a tablespoon of milk at a time making sure that the mix is still very thick. The freezing process will make the mix softer. Spoon the mixture into the shells sprinkle with cheese and wrap individually with press-n-seal. Place in Freezer bag and freeze for up to 2 months. To eat: Unwrap thaw and place uncovered on baking sheet. Bake at 425 degrees for 20 - 25 minutes or til lightly browned. | baking potatoes plain yogurt pepper skim milk sharp cheddar cheese olive oil kosher salt |
205,497 | Fried Chicken South Philly Style | Put lard in skillet and heat. Mix bread crumbs and grated Ramano cheese. Rinse chicken parts and dip into beated egg. Coat chicken pieces in breading. Fry until dark brown on each side. Serve! | chicken romano cheese eggs |
16,094 | Beefy Cream Cheese Dip | In a microwave safe bowl mix all ingredients to softened cream cheese. Cover with a paper towel and cook of 90 seconds on high. Stir and return to microwave for an additional 90 seconds. Serve with crackers. | cream cheese sour cream milk green onions green pepper pepper |
186,337 | Jambalaya | Prepare Rice-A-Roni Red Beans and Rice according to package directions. While it is cooking prepare the onions celery and garlic and saute in a skillet in a small amount of oil until soft. Open the can of tomatoes and dump into a large stockpot or crockpot. Add the sauteed veggies cooked chicken and pepper strips to the pot as well. Heat the contents to simmering (or set the crockpot to low if you will be gone all day or high for a few hours). Using the same skillet from before saute the thinly sliced sausage and add that to the pot also. When the Rice-A-Roni is done remove the lid from the pot and continue to cook and stir until most of the liquid is evaporated then add to the pot as well. Mix everything up well. Add hot sauce to taste. If using shrimp add them close to serving time so they will heat through but not be overcooked. Heat through and serve. | onion celery ribs garlic cloves diced tomatoes smoked sausage kielbasa frozen shrimp |
533,333 | Rootbeer CHicken Drumsticks in a Slowcooker | Spray the inside of the crock of a slow cooker; set aside. Remove the skin from the chicken drumsticks. Sprinkle the chicken with salt and pepper and then place them in the prepared crock. Place the root beer ketchup lemon juice Worcestershire sauce onion ginger root and garlic into a medium bowl; whisking to combine. Pour the sauce over the chicken turning drumsticks to coat if necessary. Turn the slow cooker on HIGH and cook for 1 hour. Reduce the setting to LOW and continue cooking for 6-7 hours or until chicken is done. Serve chicken with a little sauce spooned over top. Sprinkled with toasted sesame seeds and chopped parsley if desired. | chicken drumsticks kosher salt black pepper ketchup fresh lemon juice Worcestershire sauce fresh onion garlic clove |
255,460 | Fast and Easy Chicken Breasts | Place chicken in flat pan lined with foil and sprayed with Pam. Sprinkle with onion powder (not onion salt) then with granulated beef bouillon and then the parsley flakes. Top with a generous chunk or chunks of butter. Bake uncovered at 375 degrees for 60-75 minutes or until tender. Check after 60 minutes. Baste occasionally while baking and before serving. | chicken breasts onion powder beef bouillon powder fresh parsley dried parsley butter |
460,946 | Fancifully Sweet Toasted Coconut Ice Cream | Prep ice-cream maker by freezing the \"freezer bowl\" overnight. Preheat oven to 350. Lightly spray baking sheet with cooking spray and evenly spread the coconut over the sheet. Bake coconut for 10-15 minutes or until golden brown. Watch carefully and stir at 5 minute intervals to prevent from burning. In a medium mixing bowl use a hand mixer on low speed to combine the milk and sugar until sugar has dissolved (about 1-2 minutes). Stir in the cream and coconut extract. Turn on the ice-cream maker and slowly pour the mixture into the freezer bowl. Let mix about 20 minutes or until the mixture has begun to thicken. Stir in 1 cup of the toasted coconut. Let mix 5 minutes more. The ice cream should be creamy and the coconut fully mixed in enjoy as-is or freeze in an air-tight container for a few hours to harden to desired consistency. Sprinkle remaining toasted coconut on individual servings. Enjoy! :). | skim milk heavy cream sugar |
363,227 | Cheesy Onion Custard | Saute the onions in the butter about 5 minute over medium-high heat until transparent but not browned. Mix eggs milk cheese salt pepper and nutmeg. Stir in the onions. Turn into a 1-quart buttered baking dish. Bake at 375 degrees for 25-30 minute or until custard is set. Sprinkle with paprika or parsley. Serve immediately. Serve any leftover casserole by frying slices of the chilled custard in butter. Top with additional cheese and serve with a crouton of toasted bread. | onions butter eggs milk monterey jack cheese salt pepper nutmeg paprika parsley |
356,020 | Broccoli Saute | In a saucepot bring 2 inches of water to a boil; add broccoli. Cover; cook for 5 minutes or until broccoli is tender. Place peppers and tomatoes in colander pour in cooked broccoli and hot water to drain. In skillet over high heat cook garlic in olive oil 1 minute. Add vegetables and seasoning blend. Cook 2 minutes. Arrange on serving platter. | broccoli yellow bell pepper cherry tomatoes garlic olive oil |
476,623 | Spicy Baked Macaroni and Cheese | Preheat oven to 350º F. Fry the bacon until just undercooked and (optionally) reserve 3 T of the fat. Let drain on a paper towel. In a large pot of boiling salted water cook the pasta al dente. While the pasta is cooking in a separate pot melt the butter or reheat the bacon fat. Whisk in the flour and mustard and keep it moving for about five minutes—ensuring it is free of lumps. Stir in the milk onion garlic bay leaf and cayenne. Simmer for ten minutes (onions should soften) and remove the bay leaf. Temper in the egg (by adding small amounts of hot ingredients to a whisked egg to prevent it from scrambling itself). Stir in ¾ cup of cheddar cheese and all the gouda. Season with salt and liberally with pepper. Fold in the macaroni and bacon and put into a 2-quart casserole dish. Top with the remaining cheese. Melt the butter in a sauté pan and add the paprika and garlic powder ensure the spices are mixed evenly throughout the butter. Toss the breadcrumbs in the butter mixture to coat. Remove from heat and mix in the parmesan and herbs. Top the macaroni mixture with bread crumbs. Bake for 30 minutes remove from oven and let rest 5 minutes before serving. | elbow macaroni bacon butter flour mustard powder milk |
308,559 | Limoncello Margarita | Dip the rim of your margarita glass into Limoncello and then dipping it into sugar or salt. Simple but effective! Place 5 ice cubes into glass. Pour Limoncello tequila and mix stir and enjoy garnished with a lemon slice. | aracter(0 |
479,196 | Sweet Baby Ray's Crock Pot Barbecue Chicken | Mix all ingredients except chicken. Put chicken in the crock pot and pour sauce mixture over it. (I usually save some sauce to drizzle over the chicken when I serve it). Cook on low for 4-6 hours. | boneless skinless chicken breasts barbecue sauce vinegar red pepper flakes brown sugar garlic powder |
499,514 | Melissa D'Arabian's Pulled Pork | Rinse the pork dry with paper towels and season with salt and pepper (be generous). Put into the slow cooker. Top with onions and garlic add the broth or wine. Slow cook on low for 8 hours or until completely done. Pull pork apart with two forks. ENJOY! | salt ground pepper onion garlic cloves white wine chicken broth |
266,340 | Pureed Winter Vegetable Soup | Heat oil over medium heat. Add onion and garlic and cook 10 minutes or until tender stirring occasionally. Stir in carrots fennel broth salt pepper and 3 cups of water. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes. Add potatoes and simmer 20 minutes longer or until all the vegetables are very tender. Puree in blender food processor or using an immersion blender. Return mixture to pan and add half and half if desired. Garnish each serving with a dill sprig. | onion garlic clove carrots fennel bulb low sodium chicken broth vegetable broth salt fresh coarse ground black pepper potato water half-and-half dill sprigs |
188,114 | Sweet Onion Crisps | Combine all 4 ingredients and mix well. The mixture will be very thick. Divide the mixture into to batches and roll each batch into a roll. Chill for 3 hours then cut rolls into /14 inch slices. Place slices on slightly greased cookie sheet and bake at 350 degrees from 12-15 minutes. | butter cheddar cheese all-purpose flour |
305,041 | Lemon and Red Pepper Pasta | Put water for the pasta on to boil. Cook pasta al dente. Meanwhile remove the stem and seeds from the pepper. Neatly dice the flesh. Melt the butter in a large skillet or saucepan. Add the pepper to the melted butter. Grate the rind of the lemon into the butter. Add one half of the lemon's juice cream and seasonings to taste stirring gently. Keep the sauce warm until the pasta is ready but do not let the sauce bubble. Drain pasta and toss in sauce. Serve immediately with the parmesan. | butter lemon heavy cream salt white pepper cayenne pepper fettuccine pasta parmesan cheese |
164,135 | Asparagus Gruyere Tart | Line 2 baking sheets with parchment paper or grease well. Steam asparagus in a steamer or on a rack in a skillet until tender-crisp takes about 3 minutes. Immediately remove from pan and chill in cold water to stop cooking; pat dry and set aside. Roll out each pastry sheet to fit the baking sheet place on prepared pans. Spread evenly with mustard leaving 1 inch border around the edges. Arrange asparagus side by side and alternating ends on the mustard; sprinkle with cheese and pepper. In a small bowl beat egg with milk; lightly brush over the pastry border. Bake in oven rotating pans halfway through until puffed and golden. Cheese should be bubbly in about 18 minutes. To serve: cut each tart into 6 pieces serve warm or cold. | asparagus puff pastry Dijon mustard gruyere cheese black pepper egg milk |
180,081 | Boys are Stupid | Pour all ingredients in equal parts into a margarita glass. Serve unstirred. Serve in a Margarita Glass. | Bacardi 151 rum vodka Baileys Irish Cream Kahlua |
344,224 | Norwegian Meatballs | Saute onion in butter in a skillet until clear but not brown. Add remaining ingredients. Make small meatballs. Brown in 2 Tbs. butter. Remove from skillet and put in casserole dish. Put in skillet:2 Tbs. butter 1 cup milk ¼ teaspoons pepper ½ teaspoons salt and 1 teaspoons sugar. Dissolve cornstarch (3 Tbs.) in a little water. Add to liquid. When thickened pour over meatballs. Bake about 40 minutes at 350 degrees. | butter onion hamburger ground pork milk egg sugar salt nutmeg allspice |
44,324 | Raw Veggie Soup | Combine all ingredients. Cover and chill at least 2 hours for flavors to blend. Serve topped with croutons. | carrots fresh tomatoes cucumbers green peppers celery onion garlic cloves tomato juice red wine vinegar salt lemon juice dried oregano dried basil crouton |
508,318 | Celebrate With Sensational Cookies | 1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper. 2. Place butter and peanut butter in a large bowl. Using an electric mixer beat on high until very creamy. 3. Beat in ½ cup (125 mL) sugar until well blended. Then beat in egg yolks one at a time scraping down sides as needed. Beat in vanilla and then flour until combined. 4. Place 3 tbsp (45 mL) sugar in a shallow dish. Form dough into 1-inch (2.5-cm) balls and roll in the sugar. Place on prepared baking sheet about 2 inches (5 cm) apart. Use your finger to press into centre of each dough ball to form an indent. 5. Bake in preheated oven for 10 minutes. Remove from oven place a peanut butter cup in indent and then continue to bake until golden and set about 6 to 8 more minutes. 6. Remove to a rack to cool completely. When completely cool dust with icing sugar. | unsalted butter peanut butter granulated sugar granulated sugar vanilla all-purpose flour icing sugar |
449,373 | Little Round Chinese Meatballs | ix all ingredients. Shape into little balls about 1-inch in diameter. Bake on a sheet pan for 1 hour at 275°F. | ground beef soy sauce water ground ginger garlic clove |
27,653 | Crab Rangoon & Sauce for 30 | Rangoons: Beat room temperature cream cheese until smooth. Stir in crab meat egg yolks S& P& spice. Place the wonton wrapper with a corner pointing towards you. Put one teaspoon of the filling in the center of the bottom half of the wrapper. Moisten lower two edges with the beaten egg. Bring points so they touch& seal edges to form a triangle. Brush a little egg on the edges. Pinch edges to seal and give a slight twist. Sauce: Combine oil ketchup vinegar honey lemon juice soy sauce and Worcestershire sauce in a medium bowl. Add grated onion and blend well. Heat wok and add oil for deep-frying. When oil is ready (temperature 360 - 375 degrees) carefully slide in the Crab Rangoon taking care not to overcrowd the wok. Deep-fry until they are golden brown about 3 minutes turning once. Remove with a slotted spoon and drain on paper towels. | cream cheese salt pepper ketchup white vinegar honey soy sauce lemon juice Worcestershire sauce sweet onion |
121,554 | Chocolate Peanut Butter Ice Cream Cone, Pie or Parfait | Chocolate cream: Place the chips in a bowl. Heat 3/4 cup cream in a small saucepan until edges bubble then pour over chips and let stand 5 minutes. Stir until smooth and refrigerate 10 minutes. Use a mixer or whisk whip the chocolate until fluffy. Peanut butter cream: In medium bowl whip the rest of the cream into peaks. Add the sugar then fold the whipped cream into the peanut butter. Parfait: Divide ingredients into four juice glasses and top with chocolate cream and the chopped peanuts. Cover with plastic wrap and chill until you serve. Ice cream: Freeze a batch of the peanut butter and the chocolate creams. Swirl together in a bowl and then scoop into cones. Roll in the peanuts. Layer a 8 or 9 inch graham cracker crust with the creams. Refrigerate or freeze until firm and sprinkle with coconut or grated chocolate. | heavy cream sugar peanut butter peanuts graham cracker crust chocolate coconut |
513,795 | Cracker Barrel Pumpkin Custard | Preheat oven to 350 degrees F. In a medium sized glass bowl add egg yolks and whisk until they are creamy. Add pumpkin sugar vanilla heavy whipping cream and pumpkin pie spice and combine until all are incorporated. Cook custard mixture in a double boiler and stir until custard has thickened and a spoon remains coated when inserted into custard. Pour custard into either 8 custard dishes or an 8 x 8 baking dish. Bake custard until a spoon that is inserted comes out clean (30-35 minutes for baking dish 20-25 minutes for custard dishes). 12 minutes into the baking process combine the ginger snaps cookie crumbs and melted butter. Pull the custard from the oven and sprinkle the crumb mixture over the custard. When done return custard to the oven to finish baking. When custard is done baking allow to cool to room temperature. Just before serving mix the whipped topping by whisking together the whipping cream granulated sugar and pumpkin pie spice until the whipped cream is thickened. Serve with whole ginger snap cookie on side of custard serving and topped with whipped topping. | pumpkin puree pumpkin heavy whipping cream granulated sugar pumpkin pie spice vanilla butter heavy whipping cream granulated sugar pumpkin pie spice |
444,297 | Grandma's Pfeffernusse | Mix all ingredients to make dough still like bread. *Although recipe calls for 2 cups of flour use your best judgement. You may need more or less*. Let dough stand for 2 weeks mixing ever second day. Roll out dough very thin and cut with a thimble or similar sized cutter. Cook in oven (although no exact temperature is mentioned I normally use about 350) Keep a VERY close eye on the cookies they cook very fast and burn quickly! | honey sorghum brown sugar butter baking soda ground cloves ground ginger nutmeg flour |
164,523 | Carne Frita | Slice sirloin 1/8 inch thick. In a saucepan put in the meat vinegar soy sauce garlic laurel leaf and peppercorns. Boil the meat over low heat. Leave uncovered until the smell of vinegar dissipates DO NOT STIR. Add water when needed. Cover and let simmer until meat is very tender. Season with salt. Slice the white onions into rings. In a frying pan saute the onions till wilted. Remove from pan. Put in the meat reserve the liquid it was boiled inches Brown the meat. Add the reserved liquid. Let it simmer till liquid has been reduced. Transfer meat to a platter pour sauce over. Top with sauteed onions. Serve hot with Jasmine rice. | vinegar dark soy sauce garlic cloves black peppercorns water salt |
19,390 | Cornish Game Hens stuffed with sweet potatoes | Pat the game hens dry. Mix all other ingredients together to form a stuffing. Fill each bird and place on an oiled roasting rack Bake at 375F for about 1 hour. Split the birds down the middle and serve a half to each guest. | sweet potatoes pecans eggs ginger nutmeg salt |
388,388 | Zucchini Chocolate Chip Muffins | Heat oven to 375°F. Mix dry ingredients: flour baking powder soda cinnamon salt and set aside. Cream sugars oil and vanilla. Add eggs one at a time. Add zucchini. Add dry ingredients just until mixed and finally fold in chocolate chips. Bake in 375F oven for 20 to 25 minute Makes about 30 large muffins or 13 Texas size. | brown sugar white sugar vanilla eggs green zucchini flour baking powder baking soda cinnamon salt chocolate chips |
512,376 | Seared Scallops With Citrus Ginger Sauce | Heat 1 teaspoon sesame oil in a large cast-iron or heavy skillet over high heat. Add onions; sauté 1 minute or until wilted. Remove from pan; set aside. Add remaining 1 teaspoon sesame oil and peanut oil to pan. Pat scallops dry with paper towels; sprinkle with 1/8 teaspoon salt. Add scallops to pan; cook 2 minutes or until golden brown. Turn scallops; reduce heat to medium and cook 1 minute or until scallops are done. Remove scallops from pan; keep warm. Add orange juice mirin lemon juice soy sauce ginger red pepper and remaining 1/8 teaspoon salt to pan; bring to a boil. Reduce heat and simmer 3 minutes. Combine 1 teaspoon water and cornstarch; stir into sauce. Cook 30 seconds or until sauce begins to thicken. Add scallops to pan; toss to coat. Top with onions. | green onions sea scallops salt mirin lemon juice low sodium soy sauce fresh ginger crushed red pepper flakes water cornstarch |
257,456 | Easy Apple Kuchen | Preheat oven to 350 degrees F. Grease and flour the bottom and sides of a 9\" springform cake pan. Set aside. PREPARE TOPPING: In a microwave proof bowl melt butter stir in brown sugar tablespoon flour cinnamon and walnuts. Set aside. FOR THE CAKE: Place cake mix in a mixing bowl. Add applesauce and eggs and beat for 2 minutes on medium speed. Add apple pie filling and beat on low speed just until apple is broken up (but not mushy) and evenly distributed throughout the batter. Pour batter into prepared pan. Sprinkle with prepared topping (not the butterscotch sauce!) and bake for 45 to 50 minutes until cooked through and depending on your oven. Cool in the pan and drizzle with the butterscotch sauce before slicing. | applesauce eggs butter brown sugar flour cinnamon walnuts |
379,401 | Chicken Salad | Cook pasta as directed drain and rinse with cold water. Mix cool whip and miracle whip in a large bowl. Add remaining ingredients. Mix well. Chill and serve. | onion salt pasta celery crushed pineapple mandarin oranges Miracle Whip Cool Whip |
497,694 | Tiramisu | To prepare espresso drizzle combine first 3 ingredients in a small saucepan over medium-high heat; bring to a boil. Cook 1 minutes stirring occasionally. Remove from heat; stir in 2 tablespoons liqueur. Cool completely. To prepare filling combine cheeses in a large bowl and beat with a mixer at medium speed until smooth. Add 1/3 cup granulated sugar brown sugar and 2 tablespoons liqueur; beat at medium speed until well blended. Split ladyfingers in half lengthwise. Arrange 24 ladyfinger halves cut sides up in the bottom of an 8-inch square baking dish. Drizzle half of espresso drizzle mix over ladyfinger halves. Spread half of filling over ladyfinger halves and repeat procedure with remaining ladyfinger halves espresso drizzle and filling. Combine 1 1/2 teaspoons cocoa and chocolate; sprinkle evenly over top of filling. Cover and chill for 2 hours. NOTE: Place toothpicks in the center and in each corner of the dish to prevent the plastic wrap from sticking to the tiramisu as it chills. | water Kahlua fat free cream cheese mascarpone cheese granulated sugar brown sugar Kahlua ladyfingers bittersweet chocolate |
175,513 | Red Berry Tart With Lemon Cream Filling | Sift the flour corbstarch and confectioner's sugar together then rub in the butter until the mixture resembles bread crumbs. Beat the vanilla into the egg yolks then mix into the crumbs to make a firm dough adding cold water if necessary. Roll out the pastry and line a 9-inch round tart pan pressing the dough up the side after trimming. the shell of the tart with a fork and let it rest in the fridge for 30 minutes. Preheat the oven to 400°F Line the shell with waxed paper and baking beans. Place pan on a baking sheet and bake for 20 minutes removing beans and paper for the last 5 minutes. When cooked cool and remove the pastry shell from the tart pan. Cream the cheese lemon curd and lemon rind and juice adding confectioner's sugar to sweeten if desired. Spread the mixture into the tart shell. Top the tart with the fruits. Gently warm the red currant jelly and trickle it over the fruits just before serving. | all-purpose flour cornstarch confectioners' sugar butter vanilla extract cream cheese lemon juice and rind of confectioners' sugar berries red currant jelly |
437,731 | Taco Pie | re heat oven to 400. Cook meat and onion in skillet till browned drain grease. Add taco seasoning tomatoes kidney beans and corn let simmer for few minutes. In medium bowl add remaining ingredients and mix well until blended. Last pour meat mixture into a lightly greased 11x7 glass baking dish spoon corn bread mixture onto meat and spread evenly bake uncovered at 400 for 15 to 18 min or until topping is golden. | lean ground turkey tomatoes and green chilies corn red kidney beans onion butter egg milk |
63,110 | Company Potatoes | Combine and heat cream of chicken soup and 1 cube butter. Add sour cream onion salt and pepper. In a large bowl mix cheese with the potatoes then add and mix above sauce. Place in a 13 x 9 baking pan and bake at 350* for 45 minutes or until all around edge are good and bubbly. Mix the melted butter with the cornflakes and spread over the top of the potatoes. Bake until golden. Can be mixed together and held in refrigerator overnight before baking. You can also mix it alltogether and then freeze. Thaw before baking. | butter cheddar cheese sour cream green onion frozen hash brown potatoes salt pepper butter |
482,311 | Celery Nibbles | Cut the washed celery into 2 inch sections. Whisk together the cottage cheese radishes pineapple and curry powder. Fill into the celery sections and garnish with coconut. | celery cottage cheese radish crushed pineapple curry powder coconut |
162,485 | Always Perfect Roast Tenderloin | Mix dried basil pepper garlic salt and oil. Rub over meat. Transfer beef to a shallow roasting pan and roast in a preheated 400* oven uncovered exactly 30 mins ( Meat will be rare). Remove from oven tent with foil and allow to stand for 15 minutes Slice and arrange on a serving platter. | beef tenderloin dried basil black pepper olive oil |
485,423 | Southeast Asian Carrot Daikon Pickles | Place the carrots daikon garlic chile peppers ginger and scallions in a large bowl and toss to mix thoroughly. Bring the vinegars water sugar and salt to a boil in a large nonreactive pot. Stir to dissolve the sugar and salt. Pack the veggies into hot jars making sure to get a good proportion of ingredients in each jar. Pour in boiling brine leaving a 1/2\" headspace and making sure the veggies are fully covered in liquid. Check for air bubbles wipe the rims and seal. Process for 10 minutes in a boiling water bath. Adjust time according to your altitude. | carrots daikon radish garlic chili peppers scotch bonnet peppers fresh ginger scallion white vinegar water sugar pickling salt kosher salt |
419,986 | Brownie Caramel Cheesecake | Preheat oven to 350 degrees. Grease bottom and sides of a 9 inches springform pan. In a small bowl mix together brownie mix 1 egg oil and water. Spread into the prepared pan. Bake in oven for 25 minutes. Cool 10 minutes. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often and heat until mixture has a smooth consistency. Reserve 1/3 cup of caramel mixture and pour the remainder over the warm baked brownie crust. In a large bowl beat the cream cheese sugar and vanilla with an electric mixer until smooth. Add eggs one at a time beating well after each addition. Pour cream cheese mixture over caramel mixture. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled loosen by running a knife around the edge and remove the rim of the pan. Heat reserved caramel mixture and drizzle over cheesecake. Drizzle with chocolate topping. | egg cold water evaporated milk cream cheese white sugar vanilla extract eggs |
186,078 | Black Olive Tapenade | NOTE: Use canned pitted small black olives and measure before chopping. Chop olives and garlic together in a food processor. Add anchovies tuna capers 1/4 cup olive oil Dijon mustard and hot sauce. Process until smooth. Scrape mixture into bowl. Pour 2 tsp.of olive oil on top. DO NOT STIR! Cover tightly and chill 6 or more hours. This is very important to allow the flavors to blend and mellow. Stir well before serving with crusty bread crackers or \"dipping\" vegetables. Note: Will keep refrigerated for up to 2 weeks in a tightly sealed container. | black olives capers garlic cloves olive oil anchovies tuna in vegetable oil Dijon mustard olive oil |
271,622 | Applebee's Chicken Cheese Tortilla Soup - Copycat | Sauté garlic and onions in oil in large pan or Dutch oven until soft. Add next 10 ingredients to pot bring to a boil reduce heat and simmer 20 minutes. Whisk flour/w ater mixture into soup. Bring to a boil reduce heat and simmer for 5 minutes. Add chicken and simmer for 5 minutes. Add cream sour cream and cheese; stir until cheese is melted. Deep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp. Sprinkle with salt if desired. Pour soup into bowls pile tortilla strips into a \"haystack\" shape on top of the soup garnish with cilantro. | yellow onion garlic chicken broth tomato puree granulated sugar salt Worcestershire sauce green pepper chili powder black pepper all-purpose flour water nonfat sour cream cheese corn tortillas cilantro |
131,117 | Marshmallow Delight | FOR CRUST: In 9x13 inch pam mix crumbs and margarine. Press to cover bottom of pan. FOR FILLING: In large saucepan heat milk and marshmallows. Bring to a boil stirring constantly. Set aside to cool. When cooled add remaining ingredients. Stir well. Pour into crust. Drizzle caramel topping on top. Chill until set. | graham crackers margarine bananas walnuts Cool Whip milk marshmallows |
358,105 | Crosby's Old-Time Christmas Cake | Cream butter - add sugar gradually and beat thoroughly. Add beaten eggs molasses milk sherry rum and flavoring. Dredge fruit and nuts in one cup of flour. Sift remaining flour baking soda cream of tartar and spices and add to mixture with fruit. Mix well with a spoon. This mixture will make three cakes using 2 round tins (approximately 8x3-inch) and one round tin (approximately 6x3-inch) . Line well-greased pans with heavy waxed paper. Fill pans 3/4 full and bake 3-4 hours at 300°F. | butter sugar eggs molasses milk sherry wine rum flour raisins currants cherries citron figs dates baking soda cream of tartar cinnamon nutmeg |
389,724 | Sausage Casserole | Brown sausage and drain. Saute onion bell pepper and celery in butter. Add vegetables and cooked rice to sausage. Put this and all remaining ingredients in casserole dish mix well and bake @ 350 until heated through. | sausage onion bell pepper celery butter water diced pimentos |
178,647 | Smith and Wesson | Pour vodka kahlua and cream into glass filled with ice then top off with Pepsi. Serve in: Highball Glass. | vodka Kahlua |
293,419 | Simple Chicken Enchiladas | Preheat the oven to 375. Boil the chicken then shred. Mix all ingredients but the chips and cheese. Bring to a boil then add the chips. Mix well. Pour into a 13x9 pan or smaller if you want them thicker. Cover with cheese and bake until cheese is melted. | chicken plain yogurt diced green chilies colby-monterey jack cheese |
355,990 | Ham & Leek Cannelloni | Heat oven to 400°F Simmer the sliced leeks with the broth in a covered pan for 5 mins until tender. Drain the leeks reserving the broth then mix them with the ham and some seasoning. Divide the mixture into 8 spoon along the middle of each lasagna sheet roll up then tuck into an ovenproof dish joined sides down. Mix 1 1/4 cups of the reserved broth with the crème fraîche mustard and most of the grated cheese. Season then pour over the cannelloni. Sprinkle with the breadcrumbs and remaining cheese then bake for 20 mins until the top is golden and crisp and the leek filling is piping hot. | leeks vegetable broth ham creme fraiche coarse grain mustard sharp cheddar cheese |
206,803 | Smooth Pumpkin Pie | Line a deep nine-inch pie pan with pastry and flute the edges high as the filling is generous. Chill the crust approximately 20 minutes in the freezer while you prepare the filling. The cooling of the pastry helps to prevent a soggy bottom. Preheat over to 450°F. Mix the can of pumpkin salt spices and brown sugar until well blended. Beat the eggs lightly and add the cream or evaporated milk and then beat. Stir the egg mixture into the pumpkin mixture and add the scalded milk and stir until just blended. Pour the mixture into the chilled pie shell. Bake in hot 450 F oven for 25 minutes then reduce oven heat to 350 F and bake for 35 minutes longer or until done. If you wish to use fresh pumpkin from the garden proceed by peeling pumpkin cut it in thin slices and put in a heavy saucepan with water to cover over low heat. Cook slowly until all the water is absorbed. Stir often when the water is almost absorbed to prevent sticking. Mash and set aside to cool. | pumpkin puree salt cinnamon mace ginger ground cloves light brown sugar eggs evaporated milk milk |
431,894 | Chocolate Rum Balls (No Cook) | Combine butter icing sugar and chocolate chips in a microwavable bowl. Microwave on low to melt - do not cook. Stir in beaten eggs and salt until thick and smooth. Add rum and crumbs then mix well. Refrigerate until mixture is stiff enough to form balls (about 3 hours). Roll balls in chocolate shots ground nuts or coconut. Chill. | butter icing sugar eggs salt dark rum coconut |
227,688 | Rock Shrimp Salad With Porter-Raspberry Vinaigrette | In a saute pan saute rock shrimp margarine and garlic season to taste. Rinse and spin spring mix. Top salad with sliced red onion cranberries blue cheese walnuts and cucumbers neatly. Arrange shrimp on top. Drizzle Porter-Raspberry vinaigrette on salad. | margarine garlic red onions dried cranberries blue cheese walnuts cucumbers |
Subsets and Splits