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531,583 | Birthday Cake Mimosas | Dip a champagne flute into icing and rim the glass with sprinkles. Add 1½ ounces of vodka. Add one scoop of birthday cake ice cream. Top off with sparkling rosé. Add a pretty straw and enjoy. | vodka ice cream |
88,482 | Rasam | Heat oil. Add the mustard seeds as soon as they splutter add the red chillies (whole) curry leaves asafoetida and garlic and saute for 2 mins. Add the turmeric red gram tomatoes peppercorns green chilli tamarind pulp and salt. Mix and add 2-3 cups of water. (if using pressure cooker add 2 cups and if cooking open add 3 cups). Bring to a boil and simmer till dal is tender and soft. Garnish with cilantro. Serve hot. | red gram mustard curry leaves asafoetida powder garlic turmeric powder tomatoes peppercorns green chili tamarind pulp salt |
595 | Fried Tomatoes | Wash tomatoes but do not peel. Cut into 3/4-inch slices. Place on paper towels to drain. Combine flour salt sugar and pepper. Dust tomatoes in flour mixture on both sides. Add evaporated milk to rmaining flour mixture to make a thick batter. Dip floured tomatoes in batter. Fry in hot oil 1/2-inch deep until golden brown on both sides. | tomatoes all-purpose flour salt sugar pepper evaporated milk |
296,027 | Pumpkin Soup | Melt butter in a large pot and fry off onions and garlic until just soft. Add pumkin carrots and sweet potato and let veggies sweat for about 15 minutes Stir a few times. Add the bacon and continue to fry lightly until bacon is cooked then add stock. Bring to boil then simmer until carrots are soft. Add the cream salt and pepper then blend with a stick blender until smooth. Eat with lots of crusty bread. | pumpkin sweet potato carrots onions garlic cloves bacon butter salt fresh cracked pepper |
283,270 | Cocktail Cheese Puffs (Gougères) | Bring the milk butter salt and cayenne to a boil in a saucepan. Remove from the heat add the flour all at once and mix vigorously with a wooden spatula until the mixture forms a ball. Return the pan to the heat and cook over medium heat stirring occasionally for about 1 minute to dry the mixture a bit. Transfer to the bowl of a food processor let cool for 5 minutes then process for about 5 seconds. Add the eggs and paprika to the processor bowl and process for 10 to 15 seconds until well mixed. Transfer the choux paste to a mixing bowl and let cool for 10 minutes. Preheat the oven to 375°. Line a cookie sheet with a reusable nonstick baking mat or parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese then add the remainder and all the Swiss cheese to the choux paste. Stir just enough to incorporate. Using a tablespoon scoop out a level tablespoon of the gougère dough and push it off the spoon onto the cooking mat. Continue making individual gougères spacing them about 2-inches apart on the sheet. Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougère. Bake for about 30 minutes until nicely browned and crisp. Serve lukewarm or at room temperature with drinks. | milk butter salt cayenne pepper flour eggs paprika parmesan cheese swiss cheese coarse salt |
251,282 | Desert Orange | Shake with ice. Serve up with maraschino cherry. | orange Curacao triple sec dry vermouth |
201,694 | Deviled Eggs | Cut egg in half the long way. Remove yolks and set whites aside. Mash yokes. Add rest of the ingredients and blend well. Fill whites with mix about a Tbs per egg. Dust eggs with paprika. (lightly). Chill at least one hour to meld flavors. To fill eggs place mix in a ziplock bag push mix into one corner twist bag closed. Snip off a small part of bag corner and pipe mix into eggs. | hard-boiled eggs mayonnaise sour cream mustard lemon juice salt pepper paprika |
164,845 | Coca-Cola Cake | Preheat oven to 350. In large mixing bowl sift flour and sugar. In saucepan boil 1 cup Coke oil half the butter 6 tbsp of the cocoa. Add the liquid mixture to the dry mixture. Mix buttermilk and baking soda together and stir this into the batter. Add the eggs and beat well. Stir in marshmallows and vanilla. Grease and flour a 13x9x2 pan and pour in cake mixture. Bake at 350 for 45 minutes. For frosting: Boil in saucepan the rest of the butter 6 tbsp Coke and the rest of the cocoa. Pour powdered sugar in bowl mix in hot liquid and add remaining vanilla. Frost cake while still warm. Sprinkly nuts on top. | flour sugar butter buttermilk baking soda eggs marshmallows vanilla powdered sugar |
30,866 | Louisiana Cornbread | Preheat oven to 400° F. Blend ingredients together. Let rest for 3 minutes. Pour into 8 x 8 inch baking pan. Bake at 400° for 20 to 25 minutes. Serve hot. | eggs cottage cheese broccoli onion margarine |
136,751 | Very Vanilla French Toast | For syrup melt butter in saucepan over medium heat. Add buttermilk corn syrup and sugar. Stir and bring to a boil. Cook stirring constantly for 1 minute. Remove from heat; add vanilla and baking soda. Syrup will be foamy. Let stand for 5-10 minutes. Meanwhile in a shallow dish whisk together milk pudding mix egg and cinnamon for 2 minutes or until well blended. Melt butter on hot griddle or in a skillet. Dip bread in mixture coating both sides. Cook over heat for 2-4 minutes on each side or until golden brown. Serve with syrup and powdered sugar or with fresh fruit and whipped cream. Store leftover syrup in refrigerator. | milk vanilla pudding mix egg cinnamon butter margarine powdered sugar butter margarine light corn syrup buttermilk sugar baking soda vanilla extract |
22,741 | Italian Wedding Soup | In soup pot on med heat bring broth to a boil. In bowl mix beef pork 3 eggs crumbs basil parsley and 1/2 cup parmesan. Mix well and form into tiny bite size balls. Drop the balls into the broth. Add escarole. When meatballs rise to the top they are cooked (7-8 minutes). When ecsarole is wilted it is done. In another bowl mix the remaining eggs with the remaining parmesan. Add to soup stirring continuously until cooked through. | chicken broth ground beef ground pork eggs basil parsley parmesan cheese parmesan cheese escarole |
335,836 | Sweet Milk Cookies | Preheat oven to 350 degrees. Mix all ingredients except flour together. Add enough flour to make the dough roll-able. Refrigerate approximately 30 minutes to 1 hour. Roll dough out to approximately 1/2 inch thickness. Cut with cookie cutter. Place on greased cookie sheet. Bake for 8-10 minutes. If you make a rolled cookie instead of a cutout may need to increase baking time. Allow to cool in cookie sheet 5 minutes before transferring to cooling racks. | egg sugar butter baking soda cream of tartar nutmeg salt flour sweetened condensed milk |
262,137 | Apple Pie Liquor | In 2-quart pan put apple juice and warm (do not boil). Add apple pie spice and honey mix well. Add everclear and divide into bottles cap and let age 1 month. Serve cold or hot. | apple pie spice honey |
14,659 | Polevka S Jatrovymi Knedlicky (Soup With Beef Liver Dumplings) | Mix ground beef liver with butter garlic lemon rind marjoram and mace. Beat in eggs and then bread crumbs flour salt and pepper. Let it stand in room temperature for about 1 hour. Shape into small balls (size of ping-pong balls) bring consomme to a boil drop in liver dumplings. Cover and simmer for 15 minutes. (Dumplings should be hard). | beef liver eggs all-purpose flour butter garlic clove fresh lemon rind pepper salt marjoram mace |
514,343 | Bailey's Irish Cream Fruit Dip II | Mix first three ingredients together until well blended. Fold in Whipped Topping. Enjoy with your favorite fruit but this is especially good with pineapple and strawberry! | ool Whip |
367,818 | Artichokes Braised With Garlic and Thyme | Working with 1 artichoke at a time cut off top inch of artichoke and gently pull open center. Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a grapefruit spoon. Trim bottom 1/4 inch of stem (if present) keeping stem attached and peel stem. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes. Remove artichokes from water and push 3 parsley sprigs into center of each. Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking then add artichokes thyme sprigs garlic 1/4 cup water pepper and 1/2 teaspoon salt. Cover pot and braise artichokes turning occasionally until artichokes are browned in spots and bases are tender when pierced with a knife about 35 minutes. Transfer artichokes thyme and garlic to a platter. Add remaining 3/4 cup water to pot and deglaze by boiling over high heat stirring and scraping up brown bits about 1 minute. Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork. Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread. Do ahead: Artichokes can be cleaned and trimmed 8 hours ahead and kept in bowl of water in refrigerator. | artichokes parsley sprigs olive oil fresh thyme sprigs garlic water black pepper salt extra virgin olive oil |
409,912 | Pumpkin/Squash Soup With Garlic and Thyme | If using fresh thyme first of all remove leaves from the sprigs and use only the leaves for the soup. Heat oil in a pot and when ready add all the veggies and the thyme. Sautee for about 4 minutes or until fragrant and lightly browned. Add enough broth to just cover the veggies. Simmer on medium heat for about 20 minutes or until veggies are tender. Using a hand-held blender puree the soup to your liking. Season with salt and pepper to taste. Serve with all the trimmings you like. Enjoy! NOTE: For a slightly different flavour roast the pumpkin and garlic beforehand (in the oven) and cook slightly less. | pumpkin celery garlic cloves onion fresh thyme |
515,518 | Sweet Crispy Pork | Put water in a Dutch oven bring to boil wash pork and put in pot reduce heat to low and simmer for 1 hour or until tender. When pork is tender place on a plate and let cool. When cool tear pork in narrow strips. Heat oil in wok over medium heat add shredded pork then use low heat fry untill well browned and crisp. Put on plate. Heat 1/2 cup of water in wok on medium heat. When boiling add palm Sugar fish sauce ketjap and ground pepper stir until dissolved. Add crispy pork stir thoroughly. Add fried onions on top and it is ready to serve. Serve with sticky rice. | palm sugar fish sauce ketjap manis white pepper water |
187,591 | Hummus | Soak chickpeas overnight. Cook chickpeas for approx 1 hour. Drain chickpeas. Keep a cup of stock. Add remaining ingredients and puree. (Add about 1/2 cup stock so it is not too dry). | dried garbanzo beans garlic cloves salt peanut butter cumin sugar |
394,404 | Aurora Somazzi Clerici's Italian Spaghetti Sauce | In a large pot add the tomato sauce crushed tomatoes and the canned mushrooms.Cook on low heat stirring occasionally. Do not let it burn. In a small saucepan add 1 1/2 cups water and the dried mushrooms. Cook until the mushrooms are soft about 1/2 hour. Remove the mushrooms and chop- save the water to add to the sauce later. Saute the ground chuck in a large skillet. Remove the meat and add to the sauce mixture. Add the celery parsley carrots onions and herbs to the pan and saute until soft for about 10 minutes. Add these to the sauce. Continue cooking the sauce on low heat for about 10-12 hours stirring occasionally. About 2 hours before sauce is to be served add the liquid from the mushrooms the margarine and the red wine. | crushed tomatoes tomato sauce mushroom pieces celery parsley garlic cloves carrot onion rosemary oregano basil margarine dry red wine |
3,257 | Mixed up Beef Gyros | In skillet melt margarine; add round steak. Sprinkle with meat tenderizer. Add garlic powder and seasoned pepper; cook until meat is brown. In 1 1/2 quart bowl combine sour cream cucumber onion and tomato. Add sour cream mixture to browned meat. Reduce heat; heat through mixing well. Spoon into pita bread. Serve immediately. | margarine beef round steak garlic powder Hill Farm sour cream cucumber onion tomatoes |
112,682 | Finnish Lihakaalilaatikko - Meat and Cabbage Casserole | Preheat oven to 350 degrees F. In a large pot simmer the cabbage in boiling water to cover until tender-crisp about 5 to 7 minutes; drain. Remove from heat and add the onion butter syrup salt white pepper marjoram allspice and nutmeg and stir well to combine. In another bowl mix together the ground beef bread crumbs milk and eggs. Butter a 2-quart casserole dish. Place a layer of the cabbage mixture into the dish then a layer or meat mixture; repeat until mixtures are used up ending with the cabbage. Sprinkle with the Parmesan then bake at 350 degrees F for 1 hour. Let sit for 5 minutes before serving then serve alongside lingonberries cranberry sauce or currant jelly. Note: this is also good with 3/4 lb ground beef and 1/4 lb ground pork; you can also mix in about 1/2 cup of tomato-based pasta sauce into the cabbage mixture if you're wanting tomato. | cabbage onion butter dark corn syrup molasses salt white pepper allspice nutmeg lean ground beef milk eggs parmesan cheese |
280,266 | Sweet Potato Pancakes | In a mixing bowl combine flour sugar baking powder and salt. In another mixing bowl combine eggs milk sweet potatoes and butter. Add to flour mixture. Stir just until combined but still lumpy. Heat a lightly greased griddle or skillet over medium heat. For each pancake pour about 1/4 cup batter onto the hot griddle. Cook over medium heat until pancakes are golden brown turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry about 1-2 minutes per side. Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree oven. Top with your favorite syrup. | all-purpose flour sugar baking powder salt eggs milk butter |
174,917 | Philly Cheese Meatball Sandwiches | Heat the oil in a large skillet over medium heat until hot. Add the pepper and onion; season with garlic and pepper saute for 3 minutes. Add the meatballs; cover and cook 13-14 minutes or unti the meatballs are heated through and vegetables are tender stirring occasionally. Add some cheez-wiz to the mixture and let it melt in with the vegetables and meatballs. Spoon the mixture into the hoagie rolls; top with any remaining cheez-wiz and provolone cheese ketchup or BBQ sauce. Serve hot. | olive oil green bell pepper onion garlic powder ground pepper mozzarella cheese American cheese ketchup barbecue sauce |
325,902 | Taco Balls | Preheat oven to 350 degrees. Combine all ingredients together in a large bowl. (Do not cook ground beef). Shape mixture into small balls. Bake on ungreased cookie sheet for 15 to 20 minutes or until browned. | lean ground beef water cheddar cheese biscuit mix |
486,676 | Roast Pork Tenderloin Sliders With Cranberry Sauce and Onions | In a small bowl combine onion red wine vinegar and 1/4 teaspoon salt stirring to dissolve salt. Let stand at room temperature for 2 hours stirring occasionally. Meanwhile preheat oven to 450 degrees F. Season tenderloin on all sides with salt and pepper. Place tenderloin in shallow pan and roast for 20-25 minutes or until internal temperature reaches 145 degrees F. Remove pork from oven and let rest 3 minutes. Cut pork into thin slices. Drain onion mixture. Arrange bottom halves of rolls on a work surface. Spread with cranberry sauce and then top with pork and pickled onions dividing all evenly. Add top halves of rolls and serve. | red onion red wine vinegar salt pepper cranberry sauce berries |
406,187 | Port Infused Creamed Mushrooms | Wash and cut mushrooms. In a large skillet melt butter and add the mushrooms. Saute until the mushrooms are browned and have released some of their juices -- about 6 - 8 minutes. Drain some of the juices into a bowl using a colindar. Set aside the mushroom juice. Add the flour to the mushrooms and cook for about 1 minute. Add the whipping cream and simmer until the cooking mixture has thickened. Add the port and mix in well. Thin out with some of the reserved mushroom juice if the mushrooms get too thick. Season with salt and pepper. | white mushrooms butter flour brandy sherry wine |
178,389 | Tropical Pineapple Banana Ice Cream | In a large bowl combine the evaporated milk lemon juice sugar cream banana pineapple with reserved juice an the while milk. Freeze the mizture in an ince-cream freezer according to the manufacturer's instructions. Makes about 1 quart. | evaporated milk fresh lemon juice sugar heavy cream banana |
108,730 | Chicki Vicki | Poach chicken until no longer translucent. Mix sour cream mayo water chestnuts salt and pepper and set aside. Preheat oven to 350 degrees. Drain now poached chicken cubes and add into sour cream/mayo mixture. Pour into casserole dish. Unroll crescent rolls into one sheet and cover the casserole dish. Vent the top once or twice by pricking it with a fork. Bake for 30-35 minutes. If the top begins to brown too quickly cover with foil. | chicken breasts sour cream mayonnaise water chestnut salt black pepper |
534,067 | Sausage, Chicken and Rice Soup | remove meat from the chicken cutting into chunks. Set aside the cooked chicken meat. Save the bones and put in a small pot with 6 cups water cook for 30 minutes. remove skin from sausage brown in dutch oven stirring often until cooked through. Set aside the cooked sausage meat. chop the onion half fennel bulb and red pepper. Add olive oil to dutch oven. Saute until onion starts to brown. Add rice and basil/oregano stirring for about 1 minute then add the 2 cups water. Watch your timing your chicken stock should be almost ready you want to be able to add that before the rice has absorbed these 2 cups water. Add 6 cups of chicken broth once done. Cook rice and veggies for about 20 minutes until rice and veggies are cooked. Add in chicken and sausage stir to warm. Season with salt and pepper to taste. | chicken water Italian sausage olive oil onion fennel bulb water basil oregano salt pepper |
185,914 | Mrs. B’s Spinach Soufflé | Preheat oven to 350°F. Combine butter and flour over low heat – stir til smooth and bubbly without browning. Add salt pepper milk; stir constantly over medium heat til smooth and thick. Add cheese; stir til melted. Remove from heat stir in spinach and onion. Gradually add beaten egg yolks. Cool. Beat whites til stiff; fold into spinach mixture. Pour into buttered soufflé dish. Bake at 350 about 35 minutes til top is browned. Serve at once. | butter flour salt pepper milk white cheddar cheese frozen spinach onion eggs |
109,459 | Simple Broccoli Rice Soup | In a soup pot combine the vegetable stock and broccoli. Bring to a boil and stir in the rice and nutmeg. Cover tightly remove from heat and set aside undisturbed for about 5 minutes. Adjust the salt and pepper to taste and serve immediately. | Minute Rice ground nutmeg |
370,104 | Old Lisbon Cod | Boil potatoes in salted water until cooked drain and put in a deep serving dish. meanwhile cut Cod into serving pieces and cook in a pan with water for 3 to 4 minutes. then drain well and put aside. heat olive oil in pan until hot add garlic slices and remove from heat. dip Cod in olive oil and garlic mixture do NOT throw out this olive oil. add 1 tablespoon of the olive oil/garlic to another pan and place cod in it. top cod with bread crumbs and fry for 6 to 8 minutes. when done place cod in serving dish with potatoes and pour all the olive oil over it. garnish with parsely. when serving squeeze lemon juice over cod and potatoes and add a few dashes of tabasco sauce if desired. | cod garlic cloves olive oil lemon parsley Tabasco sauce |
239,873 | Easy and Delicious Chipotle Salsa | Roast the tomato on a cast iron skillet until it blisters. Add this juice from half a lime and all the other ingredients into a blender. Depending on how spicy you like it you can add or reduce the numbers of tomato or chipotles. 2-3 chipotles will make a very spicy sauce- relatively speaking. | chipotle chiles in adobo tomatoes cilantro fresh lime juice salt onions garlic clove |
180,318 | Slow Cooker Beef Stroganoff | Combine flour and seasonings in a slow cooker. Place meat on top; toss to coat. Add mushroom soup wine or broth and soup mix; stir until blended. Add mushrooms and stir. Cover and cook on HIGH for 3 to 3 1/2 hours or on LOW for 6 to 7 hours until meat is tender. Stir in sour cream and cover and cook until heated through. Serve over egg noodles if desired. | flour garlic powder pepper paprika oregano thyme basil boneless beef round steak red wine beef broth sour cream |
303,468 | Absolut Delight | Pour Vodka in a glass with ice cubes add Juice. Splash of Orange juice. Add fresh squeeze lemon juice Garnish with a thick Sliced Lemon wedge. Add fresh squeeze tangerine if desired. Stir. Can be enjoyed with a salted rim if you like sweet and salty drinks ;). (can be made in a pitcher 1/3 vodka 1/3 juice 1 juiced lemon). | Absolut citron vodka lemon wedge tangerine |
39,862 | German Chocolate Cake | Preheat oven to 350°F. Grease and lightly flour 8X1 1/2 inch round baking pan. Heat chocolate and 1/3 cup water til chocolate melts; cool. Beat butter about 30 seconds. Add sugar and vanilla; beat til fluffy. Add egg yolks one at a time beating one min after each. Beat in chocolate mixture. Add dry ingredients and buttermilk. Fold in egg whites. Bake for 30 to 35 minutes. Cool 10 minutes. Frost. | all-purpose flour baking soda butter margarine sugar water vanilla extract buttermilk |
439,441 | Old Fashioned Carrot Cake | Grate 4-5 medium carrots. Pre-Heat oven to 350. Grease 9x13 pan (I use an air-bake pan with a lid so I can just refrigerate after cake cools and is icing-ed). In a large bowl mix sugar flour baking soda salt & cinnamon (stir together). In a medium bowl mix oil eggs & carrots. (blend on medium with mixer). Combined wet & dry ingredients and mix till all ingredients are wet (Blending is not required). Bake 50 min check with knife. Cake should be perfect at 50 minute. Blend cream cheese till smooth. Add vanilla blend. Add icing sugar to preference of thickness. I like the whole 2 cups sometimes a little bit more. Refrigerate icing till cake cools (30-40 min) Then spread evenly over cake & enjoy! | sugar flour baking soda salt cinnamon olive oil eggs carrots cream cheese vanilla extract icing sugar |
125,085 | Black Magic Cake With Voodoo Frosting | CAKE: Combine dry ingredients in a bowl. Add all the rest of the ingredients. Beat at medium speed for 2 minutes. Batter will be thin. Pour into 2 greased and floured 9-inch cake pans. Bake at 350° for 30-35 minutes until toothpick inserted in center comes out clean. Cool on rack until ready to frost. FROSTING: Prepare bake and cool 2 9-inch round cake layers. For layer filling combine hot fudge and instant coffee granules in a medium sauce pan; heat until coffee crystals are dissolved. Cool for 15 minutes and then fold into fudge mixture 2 cups of the whipped topping. Refrigerate 30 minutes. Place first cake layer on a serving plate and spread with 1 cup filling. Top with second layer. Add remaining 2 cups whipped topping to the remaining fudge mixture and mix well. Frost top and sides of the cake with topping mixture. Keep cake refrigerated. TIP: Garnish with chocolate curls chocolate coated coffee beans or grated chocolate. | flour sugar baking soda baking powder salt strong black coffee eggs vanilla buttermilk instant coffee frozen non-dairy topping |
317,371 | Gestoofde Aal - Stewed Eel | Extract all fat from eels. Cut into 1 1/2\" pieces and place in a saucepan with enough water to cover salt and parsley; cover and simmer for one hour. Just before serving mix flour with a little water and add to the eels along with the butter. Adjust salt add pepper and serve. | eel water salt parsley butter flour pepper |
137,675 | Mexican Pizza for Two | Place one tortilla on a microwave-safe plate. Layer with half of the pepperoni tomatoes salsa olvies and cheese. Microwave on HIGH for 1.5 to 2 minutes or until cheese is melted. Remove from microwave and garnish with one half of the shredded lettuce. Repeat above steps for 2nd pizza. | flour tortillas tomatoes salsa black olives monterey jack cheese lettuce |
168,598 | Mini Frittata Appetizers | Thaw spinach and squeeze dry. Mix with ricotta Parmesan mushrooms onion oregano salt and egg. Lightly grease or spray 24 mini (1\") muffin cups. Place a slice of pepperoni in the bottom of each. Spoon cheese mixture into cups. Bake at 375° about 25 minutes or until light golden on top. Cool 10 minutes then gently loosen and remove from pans. If you wish garnish with small dabs of sour cream and additional finely chopped pepperoni. | frozen chopped spinach ricotta cheese parmesan cheese mushroom onions dried basil salt egg |
317,747 | Lemony Sip-It | issoolve creamer in 1/4 cuop warm water and mix well. Add 1 1/4 cups cold water and the Crystal light. Mix well. Place mixture in a blender with the ice. Blend at high speed until thoroughly blended. Note: If using ice cubes start with half of the ice. Stop blending occasionally to add a cube or two and then continue blending---repeat until desired consistency is reached. Pour into a tall glass and then spoon and/or sip your way to lemon satisfaction! For an even slushier and less liquidy consistency place in the freezer for about 20 minutes before enjoying. | aracter(0 |
42,890 | Vidalia Onion Pie | Combine the melted butter with the crushed crackers. With 1 1/2 cups of the crackers press into a 9 inch pie pan or casserole dish. Mix the chopped onions with the soup and sour cream. Pour mixture into the Ritz cracker pie crust and sprinkle remaining crushed crackers to the top of the mixture. Bake in the oven at 350 degrees for 30- 40 minutes or until the mixture begins to bubble and onion are soft. | sweet onion butter oleo sour cream |
493,326 | Scallops and Spinach Fettuccine With Red Bell Pepper Cream | Whisk first 7 ingredients in large bowl. Mix in scallops. Refrigerate at least 3 hours or overnight. Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain well. Meanwhile heat heavy large skillet over medium-high heat. Remove scallops from marinade. Add to skillet and cook just until opaque in center about 1 minute per side. Bring Red Bell Pepper Cream Sauce to simmer in another large skillet. Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Arrange scallops atop pasta. Drizzle any pan juices over scallops. Sprinkle with parsley and serve. Red Bell Pepper Cream Sauce: Char peppers over flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel seed and coarsely chop peppers. Transfer to processor. Add pine nuts Parmesan olive oil and garlic and process until peppers are finely chopped. Transfer mixture to large bowl. Stir in whipping cream. Season with salt and pepper. (Sauce can be prepared 6 hours ahead. Cover and refrigerate). | olive oil dry white wine garlic powder dried oregano seasoning salt paprika chili powder sea scallops red bell peppers pine nuts parmesan cheese olive oil garlic Italian parsley |
181,175 | Camp Chili, Tom-Style | Heat oil in a heavy dutch oven over medium heat add onions and cook until they are translucent. Combine the beef with the garlic minced chili cumin brown sugar and oregano. Add meat and spices to pot with onions. Break up any lumps with a fork and continue to cook. Add tomato sauce water and salt. Bring to a boil lower heat and simmer uncovered for 1 hour. Stir in the corn flour/water to achieve desired consistency. Cook 15 minutes longer stirring. The longer you let it cook the more flavorful it becomes. Adjust seasonings to taste. Serve over rice or with crackers. | bacon drippings red onions ground beef garlic cloves tomato sauce kidney beans water salt cornflour dried oregano leaves ground cumin brown sugar |
374,249 | Cauliflower Macaroni and Cheese | Preheat oven 425 degrees F. Fill a large pot with water and bring to a boil. Cook cauliflower for 2 minutes. Remove and plunge in ice water drain. Keep water boiling and cook macaroni until al dente; drain and set aside. While pasta cooks press cloves into onion and let sit for 10 minutes. In a medium size pot over medium heat bring milk and bay leaf to a simmer with clove studded onion. In a medium heavy saucepan melt butter over low heat. Mix in flour and cook for 2 minutes. Remove bay leaf and onion then whisk milk into flour mixture cook for 10 minutes more or until mixture comes to a simmer. Add half of the Gruyere cheese pass mixture through a fine sieve. Add chives red pepper sauce and nutmeg. Add salt pepper and Worcestershire sauce to taste. Spread noodles and cauliflower evenly in a 12 by 10 inch ovenproof dish pour sauce over both and sprinkle with remaining cheese. Bake for 20 minutes. | head cauliflower macaroni noodles whole cloves onion skim milk bay leaf unsalted butter all-purpose flour gruyere cheese chives nutmeg Worcestershire sauce |
513,418 | Honey Mustard Pretzel Chicken | Instructions. Preheat the oven to 400°F Lightly grease with oil a large non-stick baking sheet or roasting pan. If you don't have a non-stick pan line a regular pan with parchment and lightly grease with oil. In a large skillet over medium heat toast the panko crumbs until lightly golden stirring constantly. Remove from the pan and allow to cool. In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs. Wipe the crumbs out of the food processor. Add the oil mustard honey water and vinegar to the food processor and pulse until smooth. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey. Pound the chicken breasts out to an even thickness using a mallet. Season well with salt and pepper. Set up a dredging station: Pour half of the dressing into a large shallow bowl or dish put the flour on a large plate and add half the pretzel mixture to a large shallow bowl or dish (add the remaining half pretzel crumbs to the dish as needed). Working one at a time and using tongs dredge the chicken in the flour then into the dressing allowing excess to drip off then into the pretzel crumbs patting them on if needed. Place on greased baking sheet. Bake 16 - 25 minutes depending on their thickness/size or until cooked through (internal temperature 165 - 174 degrees F.). Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing. Read more at http://www.cinnamonspiceandeverythingnice.com/honey-mustard-pretzel-chicken/#SCY7p3VXxD6zlihh.99. | olive oil Dijon mustard honey bottled water red wine vinegar coarse salt fresh ground black pepper boneless chicken breast boneless chicken breast flour |
540,983 | Seared Pork Banh Mi | Pickled Veggies: Make this the day before or early in the morning the day of making the sandwiches. Best if used chilled. To make boil water with sugar and vinegar. Let boil for 3 minutes to dissolve sugar; remove from heat. Place sliced veggies into a large mason jar. Once boiled mixture has cooled slightly pour over veggies in jar. Then close lid tightly and place in fridge for 6-8 hours or longer. Sriracha Mayo: Whisk mayonnaise ingredients together; refrigerate. Reminder: Adjust levels of sriracha according to taste. Pork Marinade: Before prepping meat in a small bowl mix together the marinade ingredients excluding the the vegetable oil. Set aside. Start slicing pork roast. Using a serrated knife allows to slicing pretty thin. You want it about 1/4 inch thick. (Not so thin it's falling apart but not so thick that it will get tough when it cooks.) The pieces will cook down a bit so make them a little longer and wider than you'd want on a sandwich. Place sliced pork into a heavy duty ziploc bag. Pour marinade on top; refrigerate for 4-6 hours. To Finish: Set out a large skillet; pour about 3-4 tablespoons vegetable or canola oil on bottom of skillet. Turn heat to medium high to heat oil. Meanwhile lay out a large baking sheet lined with paper towels. Once oil has heated remove pieces of pork one-by-one with tongs from ziploc bag and slowly place into oil (you want oil to sizzle when you place meat in but if it pops too much turn heat slightly down). Flip meat over to cook both sides evenly. Once edges start to brown remove from pot with tongs and set on paper towel lined baking sheet. Sear meat in batches until it's all cooked. Let rest on baking sheet while you assemble the other sandwich ingredients. Assembling Sandwich: Start assembly by slicing baguettes or french rolls. Spread spicy mayo on bottom side of roll. Place several slices of meat over the mayo then layer with pickled veggies fresh cucumbers jalapeño and fresh cilantro. | boneless pork loin fish sauce pure maple syrup brown sugar soy sauce garlic cloves ginger green onions shallot canola oil carrots daikon radishes jicama water sugar white vinegar mayonnaise sriracha sauce garlic clove rice vinegar French baguettes fresh cilantro English cucumber |
170,752 | Cioppino | SAUCE. Slice the onions into rings. Saute onions and minced garlic in olive oil. Add all sauce ingredients (Onions to pepper). Simmer 1 1/2 - 2 hours. Add to the simmering sauce in the following order: (Cook a couple of minutes between each addition) Clams (in the shell) Prawns (in the shell) 1 # firm fish Crab scallops if desired. Simmer until the clams are open and the fish and prawns are done. Serve with crusty sourdough bread and butter! | olive oil onions garlic cloves whole tomatoes white wine tomato sauce fresh parsley salt basil oregano pepper clam large shrimp |
213,544 | Seafood Rice Salad With Lemon Pepper Seasoning Blend | Prepare lemon vinaigrette by mixing olive oil lemon juice Mrs. Dash® Lemon Pepper red pepper flakes (if using) chives lemon zest and mustard together. Mix scallops shrimp rice and celery together. Add lemon vinaigrette to moisten. Chill 1 to 2 hours. Garnish with chive flowers or extra chopped chives if desired. | lemon pepper seasoning mix crushed red pepper flakes scallops large shrimp rice celery olive oil lemon juice fresh chives lemon zest Dijon mustard |
380,249 | Burgers With a Kick | Mix all ingredients except ground beef in a separate bowl. After ingredients are mixed slowly work into ground beef. Grill over medium high heat to desired doneness (6-8 minutes) flipping only once. Serve with cheese (pepperjack or cheddar) on grilled bun. | ground beef garlic cloves onion extra virgin olive oil soy sauce chili powder cumin salt ground pepper |
428,128 | Black Bean Burgers With Rice | Crack eggs into large mixing bowl. Add seasonings. Add black beans and rice one cup at a time mixing and mashing with a potato masher as you go. Adding them in increments helps the first set get smooth while leaving some texture to the later beans. Add bread crumbs. I stir them in with the masher because dishes are annoying to wash. Line 2 cookie sheets with freezer paper to collect patties. Form into patties. Wetting your hands with water will minimize sticking from the egg to your hand but it doesn't affect the burgers either way. 1/3 of a cup of mix works well and will make about 16 patties but if you prefer a hefty burger do 1/2 cup scoops. Cut freezer paper into individual squares used to transfer patties to pan or prevent freezing together. Fry over medium heat for 6 minutes per side. I like to fry mine in oil with sesame seeds and onion in the pan. If grilling or cooking a second batch from frozen more like 10 minutes per side. | eggs black beans rice onion cumin garlic salsa |
315,245 | Cherry Pork Wrap | Chop 2 cups cherries in food processor. Combine cherries basil pepper 1 teaspoon ginger and salt. Saute pork or chicken and remaining 1 cup pitted cherries; fold into cooked rice. Wrap tortilla tightly in heavy foil; heat 10 to 15 minutes at 350ºF. Portion 1/4 cup each brown rice mixture pork lettuce and chopped cherry mixture on one half of each tortilla. Fold in sides and roll into a bundle. | sweet cherries fresh basil anaheim chilies salt skinless chicken breasts ground pepper cooked brown rice flour tortillas romaine lettuce |
188,191 | Chicken Stir-Fry | Mix seasoning soy sauce sugar water and garlic in small bowl; set aside. Heat vegetable oil in large (12\" or greater) skillet or wok. Stir-fry chicken until browned (around 10 minutes). Add vegetables and stir-fry another ten minutes or so (until vegetables are hot and beginning to soften slghtly). Pour sauce into skillet/wok and continue stir-frying until sauce thickens (1-2 minutes). Serve with rice chow mein noodles and/or some egg drop soup. Enjoy! | boneless skinless chicken breast carrots broccoli florets celery sliced water chestnuts bamboo shoots garlic cloves sugar low sodium soy sauce water |
27,912 | White Bean Soup | Cook Beans for 1 hour then add the rest of ingredients. Cook until beans are tender. Cook longer for a thicker consistency or add some water if too thick and you want more liquid. | great northern bean onion celery cooked ham carrot salt black pepper |
323,292 | Slow Cooker Pot Roast Stew | Place onions in a 5- to 6-quart slow cooker. Place beef on top of onions. In a bowl combine wine tomato paste vinegar cinnamon rosemary allspice salt and crushed red pepper; pour over beef. Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours. Adjust low-heat setting to high-heat setting. Stir in squash and quince. Cover and cook 1-1/2 to 2 hours more or until squash is tender. If using apples add to cooker the last 1/2 hour of cooking. Remove and discard cinnamon. Serve pot roast with couscous and juices. Makes 8 servings. Stove top instructions: Set onions aside to add later. In a 4- to 5- quart Dutch oven brown beef one third at a time in 2 tablespoons hot olive or cooking oil. Transfer beef to platter; drain fat and return beef to Dutch oven. Increase wine to 1-1/2 cups and vinegar to 1/3 cup. Stir wine tomato paste vinegar cinnamon rosemary allspice salt and red pepper into meat. Bring to boiling. Reduce heat and simmer covered for 1-1/4 hours. Add onions squash and quince if using. Return to boiling. Reduce heat. Simmer covered 30 minutes more or until quince and vegetables are tender. If using apples add the last 10 minutes of cooking. Remove; discard cinnamon. Serve as above. Tip: If using apples instead of quince choose a firm cooking apple such as Granny Smith Fuji or Gala. | onions boneless beef chuck roast dry red wine tomato paste cider cinnamon sticks dried rosemary ground allspice salt crushed red pepper flakes quinces cooking apples |
472,183 | Banana Ice Cream (Weight Watchers) | In an ice cream maker combine evaporated skim milk egg substitute bananas vanilla and sugar substitute. Add low-fat milk to bring to fill line (adding more milk if necessary). Process and freeze according to manufacturer's directions. | egg substitute bananas vanilla sugar substitute low-fat milk |
17,582 | Triple Fudge Brownies | Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15- x 10- x 1-inch baking pan. Bake at 350 degrees F. for 30 to 35 minutes or until the top springs back when lightly touched. Dust with confectioner's sugar. Serve with ice cream if desired. | instant chocolate pudding mix milk confectioners' sugar |
227,902 | Linda's Italian Stuffed Mushrooms | Preheat oven to 350. Lightly grease a 9x13\" baking dish. Arrange mushroom caps hollow side up in the baking dish. In a medium size bowl mix together minced clams garlic Parmesan cheese onion bread crumbs egg green onions parsley Italian Seasoning. and black pepper. Slowly stir in approximately 1/2 the butter enough to make the mixture slightly moist. Generously fill the mushroom caps with the clam mixture. Drizzle with remaining butter. Bake for 20 minutes or until lightly browned. Add Cheddar/Jack Cheese on top and return to oven for 10 more minutes or until cheese is melted. Squeeze with fresh lemon juice before serving if you like. | button mushrooms minced clams garlic cloves parmesan cheese onion egg green onions dried parsley ground black pepper unsalted butter monterey jack and cheddar cheese blend |
211,959 | Homemade Zahtar | Combine all ingredients in a bowl. store in an airtight jar. | dried thyme ground sumac sesame seeds coarse sea salt |
132,358 | Prize-Winning Zucchini Bread | In a large bowl beat eggs lightly. Add in oil sugar zucchini and vanilla. Add in all the dry ingredients and mix thoroughly. Mix in raisins or walnuts if desired. Pour into two greased and floured loaf pans. Bake at 325 for 1 hour. | eggs sugar zucchini vanilla flour salt cinnamon baking soda baking powder raisins walnuts |
374,423 | Hong Kong Style Egg Roll (Swiss Roll) | Heat oven to 375°F. Beat the yolks in a non-metal mixing bowl with an electric mixer at medium speed. Gradually add in sugar. Blend in oil and milk. Continue to mix until a pale yellow batter is formed. Add in sifted cake flour cornstarch and baking powder. Beat the egg whites in another bowl with high speed. Gradually add in sugar and mix until you see soft peaks. Spoon half of the egg white batter into pale yellow cake batter. Fold in slowly. Add the remaining mixture together. Be careful not to deflate the batter. Pour the batter into a 8 inch baking pan lined with parchment paper and spread it evenly along the sides. Quickly bake it in the oven for 10-15 minutes until it turns golden brownish on the top. Dust a clean towel with sugar. Once the cake is removed from the oven place the cake with the parchment paper on another tray. Cover the cake with the towel and put another tray on top of the cake. When it is warm remove the parchment paper and roll the cake with the towel and continue to leave it to cool. When it is cooled completely spread filling evenly on the inside and roll the cake tightly. Chill in the refrigerator for 15 minutes. | sugar cake flour cornstarch milk baking powder sugar |
420,010 | My Sloppy Joe | Heat skillet over medium for about 5 minutes. Add ollive oil onion celery green pepper and kosher salt. Stir vegetables and let sweat for 5-6 minutes. Add ground beef and cook over medium until browned. Stir in remaining ingredients and allow to simmer for at least 45 minutes. | ground beef olive oil onion celery rib green bell pepper kosher salt ketchup prepared mustard brown sugar water garlic powder |
522,934 | ENCHILADa CHICKEN | Pound the chicken breasts until very thin. If using large chicken breasts cut them in half. Meanwhile heat about 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Brown the chicken in hot oil just to brown the outside well; transfer to a greased 9x13\" baking pan. You'll need to cook the chicken in batches adding a little more oil for each batch. In the same skillet heat another tablespoon of oil. Add the peppers and onions and cook until just tender adding the garlic during the last minute or so; season lightly with salt and pepper. Remove the peppers from the skillet to a bowl. Put the enchilada sauce and cream cheese in the same skillet over low heat. Whisk until the cream cheese is blended into the sauce. Add 4 ounces of the cheddar cheese; cook and stir until the cheese has melted. Pour the sauce over the chicken and top with the pepper mixture. Sprinkle the remaining 4 ounces of cheddar cheese over the top. Bake at 350º for 20 minutes or until the cheese is melted and bubbly. Makes 6-8 servings. Per 1/6 Recipe: 577 Calories; 30g Fat; 65g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs. Per 1/8 Recipe: 433 Calories; 23g Fat; 48g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs. | boneless chicken breast onion garlic cloves cream cheese bell peppers |
198,260 | Hawaiian Grilled Pork Chops | Drain pineapple reserving 1/4 cup juice. Set aside. Place pork chops in shallow pan. Combine reserved pineapple juice soy sauce vegetable oil onion garlic and brown sugar .mix well. Pour over pork chops marinate in refrigerator at least 2 hours. Grill 40-45 minutes turning frequently and basting with marinade. Top each pork chop with pineapple slice during last 5 minutes of grilling. I put any leftover marinade in a squeeze bottle.makes it easy to baste while cooking. | pineapple slices soy sauce onion garlic clove brown sugar pineapple ring |
38,742 | Cornstarch Pudding | Place cornstarch salt and sugar in mixing bowl and mix well. Add 1/2 cup milk and stir until smooth. Scald 1 1/2 cups milk in top of double boiler and add cornstarch mixture slowly stirring constantly. Place over boiling water in bottom of double boiler and cook slowly stirring constantly until smooth and thickened. Cover and cook for 15 minutes longer stirring occasionally. Add vanilla and stir. Pour into individual molds which have been rinsed in cold water. Chill until firm. Unmold and serve with maple syrup cream chocolate sauce sliced peachs or sliced apricots as desired. Chocolate: Add 1 square unsweetened chocolate melted at the same time vanilla is added. Coconut: Add 1/2 cup shredded coconut to scalded milk. | cornstarch salt sugar milk milk vanilla |
265,411 | Simple Sausage Pizza Bake for 2 | Brown sausage; pour off excess fat. Add green pepper onion oregano and dash pepper. Stir in tomato sauce and 1/2 cup water. simmer 5 minutes. Drain macaroni; mix into sausage with 2 tablespoons cheese. Turn into 1-quart casserole. Sprinkle remaining cheese on top. Cover; bake at 350 degrees about 25 minutes. | bulk pork sausage green pepper onions dried oregano tomato sauce elbow macaroni parmesan cheese |
130,996 | Zucchini Choco Chip Bread | Beat eggs. Add applesauce. Add vanilla. Add grated zucchini. Add sugar. Add cinnamon. Add baking powder. Add baking soda. Add salt. Add flour. Add chocolate chips. Mix only until well blended. Pour into 2 regular or 3 small loaf pans. Bake one hour at 325 degrees. | eggs applesauce vanilla zucchini sugar cinnamon baking powder baking soda salt flour chocolate chips |
352,448 | Murphy's Onion Soup | In a large saucepan melt butter then add onions shallots and garlic. Cook for 10 - 15 minutes until soft but not browned. Add bay leaves basil thyme brown sugar stock or broth and stout. Bring to a boil then reduce heat to low and simmer covered 25 - 30 minutes or until onions are tender. Season to taste with salt and pepper. Preheat the broiler arrange heat proof onion soup bowls on a baking sheet. Ladle soup into bowls and sprinkle with cheese. Place 4\" under broiler and broil 1 - 2 minutes or until cheese melts and starts to brown. Remove carefully with oven mitts place on a serving plate and ENJOY! | butter yellow onions red onions shallots garlic cloves bay leaves dried basil dried thyme dark brown sugar stout beer salt pepper cheese |
330,407 | Black Bean and Mango Salad | ombine ingredients in a bowl - toss let it rest for about 2 hours serve cold. | black beans mangoes red sweet bell pepper green onions cilantro leaf fresh lime juice olive oil salt |
218,566 | Homemade White Bread | Note: If you do not have powdered milk you can heat 2 cups of milk or 1 cup milk and 1 cup water; whichever you prefer in a small saucepan to 120 degrees on a candy thermometer and omit the 2 cups of water. Grease a large mixing bowl and set aside. In another large mixing bowl add the yeast salt sugar oil and hot water. With a mixer mix all those ingredients for 2 minutes. Add 2 cups of flour and the powdered milk. Mix for another 2 minutes. With a wooden spoon stir in 3 cups of bread flour. Remove the dough from the bowl out onto a lightly floured counter top or table. Begin to knead the dough. You may need to sprinkle a little flour on your dough or counter top a couple of times as you knead until it doesn’t stick to your surface any more. Knead the dough for 10 minutes until smooth and elastic. Take dough & place in the greased bowl; flip the dough over so greased side is up. Cover with a piece of plastic wrap; don’t tighten it down just lay it over the bowl loosely….or you can use a small tea towel too. But the plastic helps it from drying out too much. Let it rise until double in a warm place -- a sunny window or on a warm clothes dryer that is running. It can rise as quickly as 45 minutes in those warm places. Otherwise it can take up to 1 hour to 1 ½ hours depending on the temperature in your house. Lightly grease 2 bread loaf pans with shortening. Divide dough in half & shape into a bread loaf pans. Cover with kitchen towel and let rise until doubled. Preheat oven to 350 degrees. Bake for about 30-40 minute (everyone's oven temperature varies so keep that in mind) Loaves should be golden brown on top. Remove from oven. Remove loaves from pans onto a wire rack. Take a wet paper towel and it can be really good and wet and wipe off the tops of the baked loaves of bread. This does not make your bread soggy. It keeps the bread crust soft! But you can skip this step if you want. And….if you insist on cutting a slice of bread before it is cool use a electric knife or a large serrated bread knife so the loaf don’t get squashed down when you are cutting it. Spread some butter on your slice of bread and enjoy! | active dry yeast salt sugar canola oil olive oil hot water powdered milk all-purpose flour bread flour |
525,705 | Lentil Salad With Mustard Vinaigrette | Place lentils water veggie bouillon onion garlic cloves thyme and bay leaf in a pot and bring to a boil. Lower heat and simmer for 20 minutes or until lentils are almost tender. Drain excess water (some is ok) & discard thyme sprig. Make vinaigrette by combining oil vinegar mustard salt pepper mustard seeds and garlic powder. Taste and adjust seasonings-add red pepper flakes or parsley to taste. Mix diced carrots beet celery raisins and vinaigrette into lentils. Add salt & pepper to taste. Garnish with green onions optional fresh parsley basil mint thyme or cilantro. | green lentils water bouillon cube bay leaf carrots celery beet onion green onions garlic cloves raisins olive oil red wine vinegar Dijon mustard mustard seeds fresh thyme garlic powder |
206,150 | Shampoo | hake well and its ready to use. | vinegar water lemon juice mayonnaise |
89,659 | Chinese Pasta Primavera | Fill a large pot with water and begin heating it for the pasta. In a large skillet or wok heat oil and butter and stir-fry vegetables onion and garlic about 3 minutes; add cilantro and basil and cook another minute or until vegetables are done to your taste leaving them a little crunchy. Season vegetables with salt and pepper and mix with soy sauce. When the water boils add linguine and cook al dente according to package directions; drain; toss vegetables with pasta and sprinkle with Parmesan cheese. | linguine red bell pepper yellow bell pepper zucchini broccoli floret asparagus sugar snap peas snow peas shallots green onions garlic butter olive oil fresh cilantro Thai basil soy sauce parmesan cheese |
397,294 | Low-Fat Spaghetti Squash Casserole | Cook the squash following one of the methods found at recipe #77554 \"How to Cook Spaghetti Squash \" posted by Johnney (thanks Johnney!). Using a fork scrape the flesh of the squash into spaghetti strands into a large bowl. Set aside. Spray a 10 inch skillet with non-stick spray. Add onion garlic tomato mushrooms salt and peppers. Saute until veggies are soft and water is evaporated. Remove from heat. In a very large mixing bowl combine cottage cheese mozzarella half of the romano cheese parsley and basil. Mix well. Add the sauteed veggies and combine. Add the spaghetti squash folding it into the mixture. Spray a 13x9 inch baking dish with non-stick spray. Layer the squash mixture evenly. romano cheese and breadcrumbs on top. (You can add more parsley for color.). Bake uncovered at 375 degrees for 60 minutes. When done the top will be lightly golden brown. | spaghetti squash onion garlic cloves fresh tomatoes fresh mushrooms cayenne fat-free cottage cheese part-skim mozzarella cheese romano cheese fresh parsley fresh basil parsley |
175,046 | Oven-Baked Sugar Cones for Ice Cream | Preheat the oven to 300°F. In a medium mixing bowl beat the sugar into the egg until it is pale yellow. Beat in the butter vanilla and milk. Gently stir in the flour. Grease a large non-stick cookie sheet and spread 1/2 tbsp of the batter into a 6-inch circle using a thin flexible spatula. Dipping the spatula in water first makes this job easier. The batter will spread about 1/2 inch while baking so keep the circles about 1-inch apart. Fit as many circles as you can on 1 cookie sheet. Bake for 15 minutes or until lightly browned. Remove the cookie sheet from the oven and use a large metal spatula to remove 1 cookie from the sheet. Handling it carefully so as not to burn your hands immediately wrap the hot pliable cookie around a cone shaped mold sealing the point. Repeat with the remaining cookies. The cookies will harden as they cool so work as quickly as possible. Let the cookie sheet cool and repeat the process with the remaining batter. Remove the cones from the molds when completely cooled. *** Variation - for Bowl Cones***. Invert 4 small clean identical bowls to use as molds. Place the hot cookies directly over the bottoms of the bowls. The cookies will fall around the sides of the bowls and harden as they cool. When cool enough to handle carefully remove the cones from the bowls and repeat with any remaining warm cookies. | sugar egg butter vanilla extract milk all-purpose flour |
499,049 | Lime and Cilantro Grilled Chicken Tenderloin in Pita Pockets | To Make The Chicken Tenderloins: In small bowl combine paprika onion garlic cayenne pepper white pepper crushed fennel seeds thyme and salt. Sprinkle mixture evenly over tenderloins. Cover and refrigerate for 1 hour. Preheat grill for direct heat cooking. Grill tenders 5-6 minutes until meat thermometer reaches 170 degrees and turkey is no longer pink in the center. Turn tenderloins over halfway through grilling time. Remove from grill and squeeze lime over chicken pieces; allow to stand 10 minutes. Slice into 1/4 inch strips. Fill each pita half with chicken lettuce avocado salsa and the sour cream sauce. To Make The Avocado Salsa: In small bowl combine avocado and lime juice. Stir in tomatoes green onion green pepper and cilantro. Cover and refrigerate until ready to use. To Make The Sour Cream Sauce: In small bowl combine sour cream onion chilies cayenne pepper black pepper and salt. Cover and refrigerate until ready to use. | chicken tenderloins paprika onion powder garlic powder cayenne pepper white pepper fennel seed thyme salt lime lettuce salsa sour cream avocado lime tomatoes green onion green bell pepper fresh cilantro sour cream green onion green chili cayenne pepper black pepper salt |
526,478 | Yvonne's "You Little Devil" Deviled Eggs | cut the eggs in half lengthwise. Reserve the whites and put the yolks in a bowl and mash fine with a fork or a small masher. To the yolks add the rest of the ingredients and mix well. Spoon the yolk mixture into the cavity of the white part of the egg and sprinkle with paprika (optional). Refrigerate until ready to eat. (This makes 12 deviled eggs). | hard-boiled eggs Hellmann's mayonnaise mayonnaise bread and butter pickles salt black pepper paprika |
91,298 | Cottage Tuna Spread | ut all ingredients into bowl Mix well to blend. | tuna green onion cottage cheese celery mayonnaise |
261,641 | Honey Mustard Sauce | Combine ingredients and store in a dispensing container. Keep refrigerated. | honey dijon-style mustard mayonnaise |
301,755 | Giant Chocolate Yummy Mummy Cookies! | Stir cake mix oil and milk until well combined. Add 1 egg into mix and combine well. Add additional flour if needed. Kneed on a floured surface and roll into a ball cover with plastic and refrigerate until firm. Cut dough into 10 - 12 equal portions and place 4 portions at a time on a tray lined with baking paper. Please make sure you make the cookies into a round shape and push them flat onto the tray until they are about 4cm diameter. Hint: use wet hands so the dough doesn't stick to your fingers! Bake in 170 C fan forced oven for 12 - 15 minutes. Remove cookies from oven and sprinkle choc MnM's over the hot cookie it will cool and the MnM's will stick to the cookie! | flour egg milk canola oil chocolate chips chocolate chips |
485,479 | Balsamic Chicken With Tomatoes | Cook penne according to package directions. Drain when finished cooking. While penne is cooking heat olive oil in large skillet over Medium heat. Season chicken with garlic salt and pepper. Cook until chicken is no longer pink; drain. Add onions to skillet and cook for about a minute or two. Lightly drain tomatoes; add to skillet along with balsamic lemon juice and wine. Bring to a simmer. Reduce heat to Medium-Low and simmer until slightly reduced and tomatoes are starting to break down (about 15 minutes). Serve over penne. | penne pasta olive oil boneless skinless chicken breast pepper onion tomatoes with basil lemon juice dry red wine |
318,914 | Farmer's Market, No Fry, Eggplant Parmesan | Preheat oven to 350°F. Slice eggplant into 1/2 inch rounds. Salt both sides and set on paper towels to drain moisture. Let set for 30 minutes. Blot dry. Meanwhile heat oil to medium and saute peppers pepper flakes and garlic. Heat until limp. Add wine. Reduce. Add tomatoes and oregano. Stir and simmer for 10 minutes. Stir in basil. Season to taste with salt. While tomatoes are cooking dip eggplant into flour and shake off excess. Discard flour. In same bowl add breadcrumbs. Dip flour coated eggplant into beaten egg then bread crumbs. Place in single layer on cookie sheet or better yet a cookie drying grate on top of a cookie sheet. Bake at 375°F for 25 minutes until crisp. Using a loaf pan sprayed with Pam layer a spoonful of sauce. Top with a layer of cooked eggplant. Spread more sauce and top with more eggplant. (I get three slices of eggplant per layer). Top with mozzarella then another layer of sauce. Top with more eggplant then cheese then sauce. Repeat one more time giving you four layers. Top with remaining sauce. Bake for 20 minutes. Top with good quality parmesan. Bake 10 more minutes. Remove from oven and let set for 10 minutes. Cut into four sections of layers. | eggplant roma tomatoes garlic bell peppers olive oil red wine dried oregano basil leaves salt egg flour salt mozzarella cheese parmesan cheese |
257,777 | Beet Salad With Chives (Salatat Shamandar) | Boil the beets until tender. When beets are cool enough to handle peel dice and place in a salad bowl. Stir in garlic cilantro chives olive oil vinegar salt and pepper. Chill for at least 1 hour. Stir sprinkle with parsley and serve. | beets garlic cloves fresh cilantro fresh chives olive oil vinegar fresh parsley |
517,152 | Bannana Pudding | Mix yolks and milk well. in a seperate bowl mix flour and sugar. put the milk and yolk mixture in a pot on the stove in medium high heat( or 4). add flour and sugar mix into pot. Stir on stores for 15 min (dont stop). Let cool for about 5min. add waflers and bannanas in a seperate pan(in this pan the pudding will be served). then add pudding to pan. decorate. cover loosely and store in refigerator for a couple of hours. | milk sugar flour vanilla extract bananas |
444,433 | My Favorite Spinach Salad | Simply grab a handful of pre-rinsed organic spinach and place it on a plate. Then sprinkle nuts and cranberries on top. Really tastes wonderful as is however if you are seeking a salad dressing to complement this try my Fat-free Flax Salad Dressing - recipe #444430. | pecans dried cranberries |
243,085 | Skillet Spaghetti | Cook spagetti according to directions on box drain and set aside. In a large frying pan saute onions and green pepper in olive oil until softened. Add ground beef and brown mixing with onions and pepper. Add salt pepper oregano basil red pepper flakes and stir into mixture for a few minutes. Add crushed tomatoes and wine and stir all together. Let simmer for a few minutes. Fold the cooked spaghetti into the sauce and turn several times insuring that sauce is evenly spread. Serve while hot adding parmesan cheese on top of each serving. | spaghetti olive oil onion green bell pepper garlic cloves ground beef basil oregano salt black pepper red pepper flakes crushed tomatoes red wine parmesan cheese |
483,467 | Raspberry and Pistachio Eton Mess | For the meringue: preheat the oven to 225 and place parchment paper on two large baking sheets. Beat the egg whites to the soft peak stage. As you continue to beat the egg whites on medium speed gradually add sugar. When stiff glossy peaks form (about 5 minutes) reduce speed to low and add cornstarch and vinegar. Beat mixture for 20 seconds on high. Spread the mixture in 9\" rounds on the baking sheets. Rounds will be about 1/2\" high. Bake until the meringue is dry and crisp about 3 hours. Let meringue cool before making the Eton Mess. Prepare the whipped cream by whipping the cream to soft peak stage. Add 1/2 cup powdered sugar and vanilla seeds. Whip the mixture until firm peaks form. Reserve one quarter of the raspberries. Combine the remainder with 1/4 c powdered sugar and coarsely mash. Gently fold the raspberry mixture into the whipped cream. Crumble the cooled meringue. Reserve 1 cup of meringue and mix the remainder into the raspberry whipped cream mixture. Spoon the whipped cream mixture into individual bowls. Top each with some of the remaining meringue the whole raspberries pistachios and mint. | granulated sugar cornstarch white vinegar lemon juice heavy cream powdered sugar vanilla bean raspberries powdered sugar pistachios mint leaf |
483,162 | Adriana's Cannellini Bean, Sausage and Tomato Soup | Directions: Put the chicken stock and halved garlic head in a saucepan and simmer for about 15 minutes. Strain out the garlic keep warm. Bring a pot of salted water to a boil for the pasta. Pour 1/4 cup of olive oil in a large saucepan. Add the sage rosemary and thyme. Warm the olive oil over medium heat to infuse it with the flavor of the herbs for 3-5 minutes. Add the sausage and cook breaking up the sausage with a wooden spoon until well browned. Chop the carrots celery and onion in a food processor. Add to the saucepan and cook for 3-4 minutes until the vegetables are softened but not browned. Stir in the crushed tomatoes bay leaf cannellini beans and the chicken stock in the pan with the sausage. Bring to a simmer and cook for about 15 minutes stirring occasionally. Cook the pasta until it is 'al dente' about 6 minutes. Drain and stir into the soup. Add the parsley ground pepper and salt to taste. Discard the bay leaf and herb sprigs. Serves 4. That's it! | cannellini beans carrots celery ribs onion fresh sage leaves fresh rosemary fresh thyme bay leaf garlic small shell pasta extra virgin olive oil fresh Italian parsley ground black pepper |
474,351 | Hot Buttered Soft Pretzels | For the water: depending on season use the greater amount in the winter (1 cup) the lesser amount in the summer (7/8 cup) and somewhere in between in the spring and fall. Your goal is a soft dough. To make dough by hand or with a mixer: Place all of the dough ingredients into a bowl and beat until well-combined. Knead the dough by hand or machine for about 5 minutes until it's soft smooth and quite slack. Flour the dough and place it in a bag and allow it to rest for 30 minutes. To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine program the machine for dough or manual and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise) then cancel the machine flour the dough and give it a rest in a plastic bag as instructed above. To make dough with a food processor: Place the flour salt sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water and process for 7 to 10 seconds until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl scoop the slack dough into the bowl and shape the dough into a ball coating it with the flour. Transfer the dough to a plastic bag close the bag loosely leaving room for the dough to expand and let it rest at room temperature for 30 minutes. While the dough is resting prepare the topping: Combine the boiling water and baking soda stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler). Preheat your oven to 475°F Prepare a baking sheet by spraying it with vegetable oil spray or lining it with parchment paper. Transfer the dough to a lightly greased work surface and divide it into eight equal pieces (about 70g or 2 1/2 ounces each). Allow the pieces to rest uncovered for 5 minutes. Pour the baking soda/water into a 9\" square pan. Roll each piece of dough into a long thin rope (about 28\" to 3\" long) and twist each rope into a pretzel. Working with 4 pretzels at a time place them in the pan with the baking soda/water spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda \"bath\" will give the pretzels a nice golden-brown color. Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse kosher or pretzel salt if desired. Allow them to rest uncovered for 10 minutes. Bake the pretzels for 8 to 9 minutes or until they're golden brown. Remove the pretzels from the oven and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot but that's what gives these pretzels their ethereal taste. Eat the pretzels warm or reheat them in an oven or microwave. | all-purpose flour salt sugar instant yeast warm water boiling water baking soda unsalted butter kosher salt |
385,359 | Vanilla Frosted Fudge Cookies | Preheat the oven to 350 degrees. Spray a large non stick cookie sheet with vegetable oil spray. Sift the flour cocoa baking powder and salt together; set aside. Mix together the oil sugar 1 teaspoons of vanilla and the egg whites until well combined. Stir in the flour mixture. Chill one hour. Using a 1/2-tablespoon measure scoop the dough onto the cookie sheet leaving 2 inches between cookies. Bake for 8 to 10 minutes or until the cookies are puffed and cooked through. Do not over cook Transfer the cookies to a rack and cool completely. Mix together the confectioners' sugar skim milk and remaining 1/2 teaspoon vanilla until pasty. Add skim milk if necessary. Spread a small amount of vanilla frosting on each cookie. Put the cookies back on the rack dust lightly with cocoa powder and allow the frosting to dry. | all-purpose flour baking powder salt canola oil sugar vanilla extract confectioners' sugar skim milk |
75,798 | Pineapple Christmas Cake 1953 | Chop drained cherries in half. Chop the candied pineapple rings into pieces. Add the raisins cherries and pinapple in a bowl dust with a tablespoon of the flour. Cream room temp. butter and white sugar until light and fluffy. Beat in the two beaten eggs. Stir in the sifted dry ingredients. Stir in the extracts. Stir in the can of undrained pineapple. Stir in the fruits. Pour into a greased and floured tube pan. Let sit covered overnite on the kitchen counter. Bake next morning. Bake at 300 degrees F. for 2 1/2 hours to 3 hours. Tester will come away clean. Wrap in foil then in saran wrap when cooled thoroughly. Keep 4 weeks before cutting. Note can add more drained cherries and candied pinepple only if desired but not too much. This cake has no nuts which is why I think it a favourite among the older generation! | green maraschino cherry red maraschino cherry golden raisin eggs butter granulated sugar all-purpose flour cornstarch salt vanilla extract crushed pineapple |
218,912 | Wipe the Bowl Clean Salad | Blend the lemon juice oil and garlic. Refrigerate overnight. Wash dry and tear romaine into bite size pieces. Toss the romaine in a large bowl with the tomatoes both cheeses toasted almonds bacon bits and croutons. Mix with the dressing and serve. | garlic cloves bacon romaine lettuce cherry tomatoes swiss cheese parmesan cheese crouton |
304,386 | Omelet With Belgian Endives and Shrimps | Beat the eggs in a bowl. Add pepper and a little bit of salt. Chop the endives. Heat the pan. Melt the butter and fry the endives season with pepper and little salt. Pour the eggs on the endives and bake on low heat. Make sure not to overcook them. Sprinkle the shrimps and the chives on top at the very last moment. Serve and enjoy! | eggs butter Belgian endive chives pepper salt |
342,298 | Veggie-Lovers Pasta Primavera | Place water on to boil for pasta -- add a tsp of olive oil to keep it from sticking. Once the water reaches a boil add pasta. Cook according to package directions. Meanwhile cook carrot in a small amount of boiling water for 1 minute. Add broccoli and peas; cook 2 minutes. Drain and set aside. Saute peppers in 3 tbsp olive oil for 1 minute. Add asparagus tips and zucchin and saute for 2 minutes or until vegetables are crisp-tender. Remove from heat; add reserved carrot mixture and tomato. Set aside. Drain pasta. Place in a serving dish. Add vegetable mixture parmesan cheese and remaining ingredients. Toss gently. | carrots broccoli floret frozen English peas olive oil zucchini roma tomatoes linguine fettuccine pasta parmesan cheese fresh parsley olive oil lemon juice salt white pepper |
12,501 | Daddy's Kettle Corn | Heat Oil over medium heat in a large skillet with a tight fitting lid. Add Popcorn and continue to heat until first kernel pops. quickly stir in sugar until it is dissolved. Cover and continue to shake skillet popcorn may burn be careful. After the popcorn is popped pour in a bowl and lightly salt. | sugar salt |
346,909 | Lightened up Meatloaf | Preheat the oven to 375°F In a nonstick skillet sweat the onion carrot celery peppers and garlic with the olive oil over low to medium heat. Approximately 5 minutes. Turn off the heat and add bread crumbs and rolled oats allowing them to absorb any moisture in the pan. In large bowl combine ground beef egg whites mustard Worcestershire sauce black pepper Italian seasoning parsley and 3 tablespoons of tomato sauce. Add salt as desired. Add the mixture from the pan and combine well. Transfer mixture to a loaf pan coated in nonstick spray. Top with remaining tomato sauce. Bake for 45 minutes or until internal temperature reaches 165°F. | olive oil onion celery carrot green pepper garlic rolled oats spicy brown mustard Worcestershire sauce black pepper parsley canned tomato sauce salt |
464,238 | Olive Garden Chicken and Gnocchi Soup | Saute the onion celery and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half. Cook gnocchi according to package directions. Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again add the cooked gnocchi spinach and seasoning; simmer until soup is heated through. | chicken breast butter flour half-and-half chicken broth celery minced garlic cloves carrot onion fresh spinach extra virgin olive oil thyme parsley parmesan cheese |
54,212 | Wheat Bran Muffins | combine all ingredients in a bowl. mix well. Fill muffin cups 2/3 full. bake for 15 to 20 minutes. preheat oven 400 degrees. | wheat flour baking powder ground cinnamon salt ground nutmeg egg milk brown sugar |
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