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483,595 | Oven Fried Lentil Balls | Rinse and drain the lentils. Chop the onion and the garlic. In a dry skillet toast the pine nuts for 2-3 minutes or until browned. Put the lentils in a large saucepan cover with the water and add the salt. Bring to a boil then reduce heat cover and simmer for 20-25 minutes. Drain. Whisk the egg tomato juice and tomato paste in a mixing bowl. Add 1/2 cup breadcrumbs and the drained lentils and mix well. Heat the olive oil in a small skillet over medium-high heat. Add the chopped onions and garlic and saute for 3 minutes until onion is soft. Add the coriander and cumin and cook stirring constantly for 1 minute. Add the onion mixture to the lentil mixture and stir well. Puree 1/2 cup of the toasted pine nuts and 1 cup of the lentil mixture in a food processor until smooth. Scrape the puree back into the remaining lentil mixture and add the remaining pine nuts and the black pepper. Mix well and season with salt if necessary. Refrigerate at least 30 minutes. Preheat the oven to 450 degrees. Cover a baking sheet with foil and spray with cooking spray. Put the remaining 1/2 cup bread crumbs in a shallow bowl. Form spoonfuls of the lentil mixture into 1 1/2 inch balls and roll in the breadcrumbs. Arrange the balls on the prepared cookie sheet. Spray the tops with cooking spray. Bake at 450 degrees for 12-15 minutes until cooked through. Serve immediately. | lentils water salt egg tomato juice tomato paste pine nuts olive oil onion garlic cloves ground coriander ground cumin ground black pepper |
146,900 | Parma Rosa Sausage and Peppers | In a large skillet brown sausage breaking it up well for approximately 5 minutes. Add onion and red pepper cooking an additional 4 minutes or until vegetables are tender. Add garlic and cook 1 minute more. Blend sauce mix and milk. Add to meat and vegetable mixture bringing to a boil stirring constantly. Reduce heat to low and simmer for 3 minutes while continuing to stir. In a large serving bowl toss hot pasta with the sauce and your desired amount of cheese. Garnish with parsley and freshly ground pepper. | onion pepper garlic cloves milk pasta parmesan cheese fresh parsley fresh ground black pepper |
105,141 | Basic All Purpose Brine for Meats, Chicken, and Turkey | Makes 1 quart- make up additional amounts of brine if needed until meat is submerged. Stir ingredients together in a saucepan and bring to a boil. Continue stirring until sugar is dissolved. Allow to cool. Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags). Pour cooled brine into bag and squeeze out as much air as possible and seal with a twistie tie. Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs) 5-6 hours for a nice roasting hen or 12-24 hours for a turkey 12 hours being for a small one and the longer time for those turkeys around 20+ pounds. Discard brine before using and pat meat dry. If using poultry you may want to add citrus fruit such as oranges or lemons additional fresh herbs or cloves of garlic into the cavity. Prepare meat as desired- roast bbq etc. | black peppercorns fresh thyme bay leaves garlic water light brown sugar kosher salt |
506,229 | Chicken Tortilla Salad | For the Salad Base: Blend 2 tablespoons olive oil cumin and coriander or parsley in a small bowl. Brush oil mix over chicken coating it completely. Heat olive oil in skillet on medium-high. Add chicken and cook 2 to 3 minutes until golden-brown. Flip and brown second side about 2 to 3 minutes. Add water reduce heat to low and cover pan. Cook until thickest area registers 165 degrees on meat thermometer about 10 minutes. Remove from heat and set aside to cool. Once cool use a fork to shred meat into bite-sized pieces. Toss chicken romaine mix black beans tomatoes avocado and queso fresco together with Jalapeno-Lime Dressing. Divide between two bowls top with Crunchy Tortilla Strips and serve. To Make Jalapeno-Lime Dressing: Pulse all ingredients in blender until thoroughly combined. Taste and adjust seasoning. To Make Crunchy Tortilla Strips: In a medium saucepan heat oil on medium-high until 350 degrees. Carefully add tortilla strips to oil. Cook 2 to 3 minutes stirring occasionally so strips cook evenly until golden-brown all over. Remove with slotted spoon drain on paper towels and season. | extra virgin olive oil cumin fresh coriander parsley boneless skinless chicken breasts water black beans cherry tomatoes avocado queso fresco extra virgin olive oil lime juice of garlic clove fresh cilantro canola oil flour tortilla kosher salt cumin |
404,229 | Corned Beef Pie | Chop onion and fry in a little butter. Chop corned beef and put in a casserole dish. Add onion and beans and mix together. Put cheese slices on top then the mashed potatoes. Cook in oven for 20-30 minutes at 180. | corned beef onion cheese slices mashed potatoes |
309,520 | Authentic Chicken Fried Rice | Cook rice. Heat oil in a medium saucepan add onion garlic bean sprouts and chicken.Stir fry until chicken and onion is slightly golden brown. Add rice to saucepan.Pour soy sauce over rice and stir fry over medium heat until golden brown making sure that sauce is fully absorbed by rice.Sprinkle salt and pepper to taste over rice and chicken. Scramble egg and cook egg in separate saucepan. Cut up egg into small pieces.Add egg to pan with rice and chicken and stir fry for about 3 minutes. Add leeks and chives to pan with rice and stir fry for 3 minutes. Remove rice from pan and serve. | long grain white rice boneless chicken breast soy sauce green onion garlic leeks bean sprouts chives egg salt black pepper |
375,352 | Bourbon Fruit Layer Dessert | Peel each orange and finely dice the flesh discarding the tough core and any seeds (I find it easiest to quarter each orange then peel). Hull and dice the strawberries. Put both fruits in a bowl and add the bourbon. Add 1/2 tablespoon of the sugar and stir. Leave to soak for about 30 minutes in the fridge. Gently stir as frequently as you can- every 5 minutes if possible- to evenly blend the flavours. Finely grate the chocolate until you have the required 4 tablespoons grated (chilling it beforehand stops it from melting in your hands as you grate it) . When the fruit has finished soaking whip the cream until it starts to stiffen. Add the remaining 1 tablespoon of sugar to the cream. Drain the fruit through a sieve pouring the juices and bourbon into the whipped cream. Stir gently to mix. In four glasses put a layer of fruit then cream then chocolate flakes. Repeat the layers of fruit cream and chocolate finishing with the chocolate. If desired top with a fanned strawberry. | oranges fresh strawberries Bourbon chocolate powdered sugar strawberry |
145,483 | Coconut Fudge Bars | LINE 13x9-inch pan with foil with ends of foil extending over sides of pan. Grease foil. Mix 3/4 cup of the butter and graham crumbs; press firmly onto bottom of prepared pan. Set aside. PLACE remaining butter sugar evaporated milk and marshmallows in large saucepan; bring to boil on medium heat stirring constantly. Boil 5 minutes stirring constantly. Add chocolate; cook until completely melted stirring frequently. Pour immediately over crust; spread to evenly cover bottom of crust. SPRINKLE with walnuts and coconut; press lightly into chocolate layer with back of spoon. Refrigerate 2 hours or until firm. Lift dessert from pan using foil handles. Cut into 32 bars. Store in airtight container in refrigerator. ***HOW TO CRUSH HONEY GRAHAMS***. To make graham cracker crumbs by hand place crackers in a resealable plastic bag. Seal bag pressing to remove all the air. Crush crackers into crumbs by rolling across them through the bag with a rolling pin. | butter margarine honey graham crackers sugar evaporated milk miniature marshmallows walnuts angel flake coconut |
175,376 | Basic Lemonade | In a saucepan combine water and sugar and bring to a boil stirring frequently. Meanwhile microwave lemons on high for 30 seconds. Roll on counter and slice and juice. Combine sugar syrup lemon juice and 3 cups cold water. Adjust lemon juice to taste. For GINGER LEMONADE add to water and sugar 2 tablespoons fresh ginger and proceed as above. Allow mixture to cool and remove ginger before mixing with cold water. Serve over ice. Number of servings is over ice. (You can substitute sparkling water in place of cold water.). To make other fruit ades make lemonade ahead of time and chill. Put 2 cups fruit per batch in blender and blend until smooth and then pour back into pitcher of lemonade. Suggested fruits: strawberries raspberries blueberries peaches mangos watermelon. For Herb Lemonade place 2 or 3 springs fresh herbs into hot sugar water and muddle slightly. Allow to steep before removing. Suggested herbs: mint thyme rosemary. Additional add-ins: rum Coco Lopez half-brewed tea. | water sugar lemons |
515,948 | Easy White Castle Sllider Knockoff | Lay beef across a sheet of parchment paper. Top with the second sheet of parchment paper. Roll out beef about ¼-inch thick into 7-10 inch rectangle. Trim meat edges and use scraps to pat into a rectangle patty. Season meat generously with salt and pepper. Cut six 3-by-3-inch patties into the square using a spatula. Poke 5 holes in each patty with a straw in each corner and center. Melt butter in 12 inch skillet. Add diced onion sauté for 1-2 minutes. Turn heat to medium-low. Top bed of onions with patties 4 or more at a time seasoning side down. Cover and cook patties around 4 minutes until cooked through and no longer pink. Dampen kitchen towel and wrap 6 buns. Place in microwave for 10-15 seconds to steam. Add thin slice of American cheese or Velveeta if desired. Assemble burgers with 1 tablespoon of cooked onions on bun. Top with pickle slice and Serve with condiments as desired. Alternatively omit step 9 and assemble burgers with onion only. Wrap each burger in plastic wrap or small storage bag. Place in larger double wrapped plastic storage bags and store in freezer. When ready to eat remove burger from plastic wrap add cheese if desired and microwave for 10-15 seconds. Add pickle to the burger at the end and serve with condiments as desired. | ground beef butter dill pickle slices parchment paper Velveeta cheese American cheese |
517,314 | Crisp Coated Filets With Tarragon Tartar Sauce | In a large shallow dish combine the ice water lemon juice and salt. Add the filets; let stand 5 minutes. Drain and pat dry with paper toweling. In a shallow dish combine the corn flake crumbs and Parmesan cheese. Dip filets into beaten eggs and then into crumb mixture. Dip and coat again. Let stand a few minutes for coating to set. In a large skillet heat the oil and sauté the filets for 3 to 4 minutes on each side until lightly browned and fish flakes easily with a fork. Garnish with lemon wedges and parsley sprigs. Serve with Tarragon Tartar Sauce. To make Tarragon Tartar Sauce mix all ingredients and chill until use. Note: More corn flake crumbs and Parmesan cheese may be needed depending on the number of filets per pound. | water lemon salt cod parmesan cheese eggs lemon wedge parsley sprig mayonnaise dill pickle onions parsley lemon tarragon pepper |
467,789 | Cheese and Mustard Muffins | If using the vegetables heat 2 tablespoons oil in a skillet over medium heat. Add onions and peppers and saute until tender about 5 minutes. Remove from heat and set aside. Preheat oven to 375°F. Sift flours baking powder and salt together into a large bowl. In a separate bowl beat eggs milk mustard and honey together. Stir in onions peppers and cheese. Combine the two mixtures quickly and stir just until all the flour is moistened. Spoon into 12 well-greased muffin cups. Bake until muffins are golden brown about 20 minutes. | onion green pepper unbleached all-purpose flour whole wheat flour baking powder salt eggs milk Dijon mustard honey cheddar cheese |
361,725 | Nana's Irish Soda Bread With Whiskey Soaked Raisins | Preheat the oven to 350°F. In a small saucepan or in the microwave bring the whiskey and honey to a boil and add the raisins or currants. Cover and off the heat. Set aside and let steep. Butter a round 1 1/2 to 2 quart baking dish set aside. Add the flour sugar baking soda baking powder and salt together in a large bowl; use a wire whisk to combine. In a small bowl beat the eggs and stir in the sour cream mixing well to combine. Add the egg mixture to the flour mixture stir well with a wooden spoon (batter will be thick). Stir in the whiskey-soaked raisins or currants (along with the whiskey-honey they were steeped in); blend well. Turn batter into the prepared baking dish. Dust the top with flour and pat the batter evenly in the pan with your hands. Use a sharp knife to make a cross on the top. Bake for 50 minutes in preheated 350 F oven. Remove to a rack and let cool for 10 minutes then turn out onto a serving dish. Cut into wedges and serve warm with real butter. | raisins honey flour sugar baking soda baking powder salt sour cream eggs |
185,639 | Mom's Veggie Dill Dip | ix all ingredients together. Can be eaten right away but will taste much better if refrigerated overnight. | sour cream Hellmann's mayonnaise dill weed Worcestershire sauce |
475,455 | Pizza | SAUCE - 1 DAY AHEAD OF TIME: Heat saucepan on med-low heat. Add oil. Make sure onion and garlic are chopped/crushed to where they are the same size. Add onion to pan let brown then add garlic after to ensure it doesn't burn and become bitter. Should be sweating when ready for next step. Add tomato paste. Add water to empty can and shake can to get the remaining paste from can. Add to pan. Add remaining ingredients. Simmer for a few hours and let rest in Tupperware inside fridge overnight to ensure best flavor. CRUST - 3.5 HOURS BEFORE: In a large bowl combine the water yeast and sugar and stir to combine. Let sit until the mixture is foamy about 5 minutes. Add 1 1/2 cups of the flour and the salt mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour 1/4 cup at a time working the dough after each addition until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky 3 to 5 minutes. Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm draft-free place until nearly doubled in size 1 to 1 1/2 hours. FINALLY: HEAT OVEN WITH PIZZA STONE IN IT to 500°F You may also use a shallow non glazed clay flower pot turned upside-down. Roll out crust to desired thickness. (Thinner crust seems to bring most flavor out of the sauce and toppings.) Sprinkle pizza peel with cornmeal. Place crust on top of pizza peel and shake around to ensure it free. Cover and let rest for 30 minutes. Brush crust with olive oil and sprinkle with Garlic power or garlic salt. Add sauce and desired toppings. Put cornmeal on pizza stone. Slide pizza from peel to the stone in the oven. Bake for 10-13 minutes. Check often. Done when crust is slightly golden brown and cheese is bubbling. | tomato paste warm water parmesan cheese extra virgin olive oil garlic cloves honey dried oregano dried marjoram fresh basil fresh ground black pepper cayenne pepper dried red pepper flakes kosher salt warm water active dry yeast sugar bread flour olive oil olive oil salt |
147,013 | H L's Pure Maine Lobster Stew | Cut lobster tail knuckle and claw meat into pieces. Do not mince or chop finely. Melt butter in a deep skillet or heavy sauce pan and add lobster sauté 2 minutes on low heat. This will give a bit of pink color. Add half&half and bring up to slight hot bubble. Simmer on low heat 15 minutes stirring occasionally and serve hot. I like a bit of crusty french bread toasted with this. Personally I avoid a salad or have salad after as I don't want dressing and things getting in the way of the flavor. I used to use light cream for this and changed years ago to half and half. This is going to be high calorie either way though you will not eat it daily so don't worry! :). Cooking time does not include boiling the lobster and you want to boil it until just done with no flavorings in the water at all. You will get 4 meal portions or 6 first course servings. It will however be calculated based on 4 servings. | lobster butter half-and-half cream salt |
477,614 | Granny's Berry Dreamy Cream Pound Cake | To prepare cake cream butter and sugar. Add eggs on at a time and beat well. Add sifted flour salt and baking soda alternating with sour cream. Add vanilla almond extract and cinnamon. Place in greased and floured pan. Bake at 325°F for at least 1 hour or until done. To prepare topping bring all wet ingredients and mixed berries to a simmer. When bubbles start to form turn down heat. Gradually add cornstarch while stirring until cornstarch is completely dissolved. Set aside to cool. | butter margarine sugar eggs salt baking soda sour cream vanilla cinnamon orange marmalade mixed berry water lemon juice vanilla extract cornstarch |
107,968 | Simple Baked Tofu | Cube tofu. Mix all ingredients into a large bowl. Let marinade in the fridge for about one hour. Preheat oven to 350. Place tofu on a cooling rack with a baking pan underneath to catch excess liquid. Bake for 10 minutes turn tofu and bake for another 15 minutes or until the edges start to brown. | firm tofu soy sauce garlic powder ground ginger salt white pepper black pepper olive oil |
303,170 | Chicken Salad | Drain chicken place in mixing bowl and flake with fork. Add mayonnaise celery lemon pepper garlic powder and salt if using. Mix well. Serve chilled. | chicken breasts mayonnaise celery lemon pepper seasoning garlic powder salt |
457,714 | Southwest Bean Salad | In a large mixing bowl combine the beans corn bell pepper avocado tomatoes onion and cilantro and gently toss. Whisk together the remaining ingredients then pour over the beans mixture and gently stir to combine. Chill for at least an hour to allow flavors to mingle. | black beans corn red bell peppers yellow bell pepper avocado tomatoes green onions fresh cilantro lime juice olive oil salt cayenne pepper |
69,782 | Broccoli and Feta Salad | Cut broccoli into florets. Pour enough water into saucepan to come 1 inch up side and bring to boil. Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp (approx 1 min) Drain. Whisk together oil vinegar mustard garlic salt and pepper in large bowl. Add broccoli feta cheese tomatoes and onion. Toss to coat. | broccoli extra virgin olive oil wine vinegar Dijon mustard garlic clove salt ground pepper feta cheese grape tomatoes cherry tomatoes red onion |
77,064 | Potato Casserole | Slice and lightly cook onion Mix together hash browns soup sour cream and onion. Put Shredded cheddar on top Bake for approximately 30 min at 350º Enjoy. | frozen hash browns sour cream onion cheddar cheese |
440,422 | Salt and Pepper Salmon With Lime Mayonnaise With Potatoes | Preheat oven to 220C or 200C fan forced. Cook potatoes in boiling water for 15 to 20 minutes until just cooked and drain and cool for 5 minutes. Using a fork gently flatten potatoes and place in a roasting pan and drizzle with 2 tablespoon of oil and season with salt and bake for 15 to 20 minutes until crisp. Combines the mayonnaise ingredients and season with salt and pepper to taste. Combine flour sea salt and cracked pepper and dust the flesh sides of the salmon in the flour mixture. Spray a non stick frying pan with oil and heat on high and cook salmon skin side down for 2 to 3 minutes or until crisp and then turn and cook for 2 to 3 minutes for medium or until cooked to your liking. Whisk vinegar and remaining olive oil and add warm potatoes onions and herbs and season with salt and pepper. Place smashed potatoes on serving plates and top with salmon and serve with lime mayonnaise. | baby potatoes olive oil plain flour sea salt peppercorns salmon fillets red onion chives dill mayonnaise lime lime |
139,094 | Brown Rice Salad | ook the rice ahead of time and allow to chill. Mix in all of the chopped ingredients. Add the liquids and mix thoroughly. Keeps in the fridge for 1 week. | brown rice green pepper garlic clove ginger pine nuts soy sauce lemon juice olive oil fresh parsley salt |
532,254 | Spicy Sweet Potato Muffins | Preheat oven to 425. Grease 12 standard (2.5\") muffin cups. Combine 2 Tbsp brown sugar and 1 tsp cinnamon in a small bowl; set aside. Sift flour baking powder remaining 1 tsp cinnamon salt baking soda and allspice into large bowl. Stir in remaining 1/3 c brown sugar. Combine sweet potatoes buttermilk oil and egg in medium bowl. Stir buttermilk mixture into dry ingredients just until moistened. Spoon batter into prepared muffin cups filling each 2/3 full. Sprinkle each muffin with 1/2 tsp cinamon mixture. Bake 14-16 minutes or until toothpick inserted into centers comes out clean. | brown sugar ground cinnamon whole wheat flour baking powder salt baking soda allspice mashed sweet potatoes mashed sweet potatoes buttermilk egg |
511,026 | Easy Slow Cooker Korean Beef | Add uncooked ground beef to slow cooker and break it into small chunks. In a small bowl stir the brown sugar soy sauce sesame oil garlic powder cayenne powder gangland tomato paste. Stir into slow cooker and coat the beef well. Cover and cook on low for 3 hours. Stir again breaking up the beef into smaller pieces. Cover and cook on low for 1 hour more. | brown sugar soy sauce garlic powder ground cayenne pepper fresh ginger tomato paste green onion |
378,746 | Old Bay Fried Green Tomatoes | Heat fryer oil to 350°. Slice green tomato about 1/2-inch thick. Mix both flours and Old Bay Seasoning together. Dredge tomato slices in flour mixture to completely coat it then in buttermilk and then back into flour mixture. Place into fryer and cook until golden brown. | cornflour all-purpose flour buttermilk green tomato |
190,617 | Halloween Party Cookie Pops | Freeze cookie dough 1 hour. Heat oven to 350°F Cut frozen dough into 16 (1/2-inch) slices; roll each into ball. On ungreased cookie sheets arrange balls in circle 3 inches apart and 2 inches from edges. Securely insert a craft stick into each ball with end pointing toward center of cookie sheet. Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely about 15 minutes. In small bowl stir white frosting ingredients until smooth. If necessary add additional milk 1 drop at a time for desired consistency. In another small bowl stir together all chocolate frosting ingredients except assorted candies until smooth. If necessary add additional milk 1 drop at a time for desired consistency. Frost half of cookies with white frosting; frost remaining cookies with chocolate frosting. Arrange candies on frosted cookies to create jack-o'-lanterns cats owls or ghosts. To make Black Cat Cookie Pops for each cookie slice a large black gumdrop into 3 round pieces. Use small end for head; use largest piece for body. Cut ears and tail from third piece. Frost cookie with orange frosting. Arrange gumdrop pieces on frosted cookie to form cat. | powdered sugar milk butter margarine powdered sugar milk butter margarine |
210,385 | Cheesy Garlic Bread | Mix first seven ingredients together. Place bread slices on ungreased cookie sheet. Top each slice with cheese mixture. Bake or broil until cheese is melted and lightly browned. | mozzarella cheese parmesan cheese romano cheese garlic olive oil pepper fresh parsley |
446,383 | Shrimp and Rice Stuffed Tomatoes | Cook rice according to package directions omitting salt and fat. Place 2 cups cooked rice in a large bowl; set aside. Refrigerate remaining rice in an airtight container for another use. Preheat oven to 350°. Cut tops off tomatoes and reserve. Carefully scoop out tomato pulp leaving shells intact; reserve 1/2 cup pulp. Discard remaining pulp. Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add reserved 1/2 cup tomato pulp; cook 5 minutes or until liquid evaporates. Add onion mixture cheese and next 5 ingredients (cheese through shrimp) to 2 cups rice. Place tomato shells in an 8-inch square baking dish. Divide rice mixture evenly among tomato shells; replace tomato tops. Add hot water to baking dish. Bake at 350° for 40 minutes or until tomatoes are tender and rice mixture is thoroughly heated. Serve warm or chilled. | long-grain rice tomatoes olive oil onion garlic clove feta cheese dried oregano fresh lemon juice salt black pepper medium shrimp hot water |
279,420 | Chocolate Candy Cookie Cups (Cookie Mix) | Heat oven to 375ºF. In large bowl stir cookie mix oil water and egg until soft dough forms. Form dough into thirty-six 1-inch balls (about 2 teaspoons each); press into ungreased mini muffin cups. Cut each candy bar in half; press one piece of candy bar into center of dough in each cup. Bake 9 to 11 minutes or until edges are light golden brown. Cool completely in pan about 30 minutes. Remove from pan to serving plate. Spoon frosting into pastry bag fitted with star tip. Pipe frosting on top of each cookie cup. Decorate with sprinkles if desired. | water egg |
411,153 | Turkey and Bean Chili | Heat the oil in a large saucepan over medium-high heat. Add the onion bell pepper and garlic and cook stirring occasionally until tender 4 to 6 minutes. Add the turkey and cook breaking up with a spoon until no longer pink 3 to 5 minutes more. Stir in the tomato paste cumin and chili pepper and cook stirring for 1 minute. Add the tomatoes (with their juices) the beans ½ cup water 1¼ teaspoons salt and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer stirring occasionally until slightly thickened 12 to 15 minutes. Serve with the sour cream. | olive oil onion green bell pepper garlic cloves ground turkey tomato paste ground cumin chili peppers chili powder diced tomatoes kidney beans reduced-fat sour cream |
241,368 | St. Paddy's Day New England Boiled Dinner | Place the beef into a large heavy flameproof casserole and cover with boiling water. Add the pepper thyme bay leaf 2 of the carrots the onions and the celery. Cover the casserole and simmer over moderate heat for 2 and 1/2 hours or until the corned beef is tender. In the alternative you may put the cassero0le in a heated 350 degree oven for the same amount of time. If you're bold enough to have decided to included the beets send me a Zaarmail inquiry and I'll lead you through that step. Remove the beef from the casserole and keep it warm. Drain the cooking liquid through in a colander into a large saucepan. Discard the bay leaf and the cooked vegetables. Add the remaining carrots the potatoes parsnips and turnips to the saucepan and cook over moderate heat for 15 minutes. Add the cabbage wedges and cook for 7 to 10 minutes. Cook for about 8 more minutes or until all the vegetables are tender. Now to make your dinner party special: Arrange the vegetables around the meat on a serving platter. Slice the meat across the grain in the kitchen before putting it on the platter. Spoon some of the cooking liquid over the meat and serve. | corned beef fresh ground black pepper dried thyme bay leaf carrots onions celery ribs beets potatoes parsnips turnip green cabbage |
431,673 | Mince and Dumnplings | Over a high heat fry the mince briskly in a pan or in a fireproof casserole stirring it to break it up completely - a potato masher is very good for this. add the prepared vegetables then stir in the 2 oz flour and continue frying for a few minutes longer. Stir in the stock and bring the mince to the boil season it with salt and pepper. Transfer it to a casserole cover with a lid and cook it in a warm oven about gas mark 3/325F/160C for about an hour. The Dumplings - Sift the 12 oz self raising flour with a good pinch of salt and pepper. Stir in the shredded suet then bind the mixture with cold water to make a soft dough. Dust your hands with flour and form the mixture into balls place them on top of the mince. Cover the dish and return the mince to the oven for a further 20 to 25 minutes or until dumplings are cooked through. Serve the mince and dumplings with carrots. | minced beef onion carrot plain flour self-raising flour suet water |
51,673 | Boiled Chocolate Cake | Preheat oven to 180 degrees c. Place sugar water butter bicarb soda& cocoa in a saucepan& bring to the boil. Once boiling time for 2 minutes then remove from heat. Grease& line base of a loaf pan. Once chocolate mixture has cooled add the flour& egg. Mix well until smooth. Place in pan& cook in oven for 35 minutes. | sugar water butter bicarbonate of soda self raising flour egg |
332,053 | Silver Dollar City Succotash | Saute onions and peppers with butter flavored vegetable oil. Remove from the skillet. Saute chicken in the same skillet with oil. Remove after heating thoroughly. Saute corn and squash in the same skillet with oil. Remove. Fry okra in skillet until golden brown. Add salt pepper and garlic powder. When okra is done begin adding all the ingredients back into the skillet until reheated to desired temperature. | okra frozen whole kernel corn chicken green peppers onions garlic powder pepper salt |
450,289 | Pasta Sydney | Saute asparagus and mushrooms in a pan over medium heat until tender. Add flour to coat veggies and begin to brown for nutty flavor. Add chicken broth and mushroom slices. Cook until thickened. Drain pasta and transfer to pan with sauce and gently toss. Top with cheese and pepper. | frozen asparagus cuts low sodium chicken broth flour angel hair pasta parmesan cheese olive oil cayenne pepper |
117,714 | Vanilla Peach Smoothie | In a blender combine peaches ice cream ice cubes rum and schnapps and blend until smooth. Pour into 4 frozen glasses. | vanilla ice cream brandy |
130,245 | Pumpkin and Potato Stew | Heat the oil in a large pan and fry the onions for 4-5 minutes over a low heat until softened. Add the garlic chopped tomatoes harissa cinnamon and stock. Bring to the boil cover and simmer for 8-10 minutes. Stir in the potatoes and bring back to the boil. Cover and simmer for 10 minutes. Stir in the pumpkin and baby corn cover and cook for a further 5 minutes. Add the sugar snap peas and cherry tomatoes and simmer for 5 minutes until the tomatoes just start to collapse. Mix the cornflour to a smooth paste with 4 tbsp of water and stir into the stew. Bring to the boil stirring until thickened. Discard the cinnamon stick and scatter over the herbs. Season to taste. | olive oil onion garlic cloves chopped tomatoes harissa cinnamon stick potatoes pumpkin sugar snap peas cherry tomatoes cornflour of fresh mint fresh coriander |
70,935 | Buttermilk Cornmeal Muffins | Preheat oven to 400*F. Have ready 12 greased and or paper-lined muffin cups. In a large bowl combine the buttermilk and cornmeal; set aside. In another bowl combine the flour baking powder baking soda salt and sugar. In another bowl whisk together the egg and melted butter; add the cornmeal mixture and mix well. Add to the flour mixture just until combined; do not overmix. Fill prepared muffin cups 2/3 cup full; bake 15 minutes. Serve warm. | cornmeal buttermilk flour baking powder baking soda salt sugar egg butter |
20,294 | Banana Brittle Parfait | Combine bananas peanut brittle and whipped cream. Spoon into 4 (8 oz) stemmed water goblets as follows- 2 tbls strawberries 1/2 cup banana mixture 2 tbls strawberries and 1/2 cup banana mixture (approx. depending on banana size). Chill 1 hour before serving. | bananas frozen strawberries |
134,789 | Zucchini and Grape Tomatoes in Pesto With Feta | In a small bowl combine pesto oil and lemon juice. Season to taste with salt and pepper. Arrange zucchini slices overlapping slightly on a platter. Top with grape tomatoes and feta and drizzle pesto mixture on top. Cover and let stand at least 1 hour for flavors to blend. Meanwhile sit on the porch with a fly swatter and put some Grey Goose in your lemonade. | pesto sauce feta cheese extra virgin olive oil zucchini grape tomatoes |
63,195 | Rissoles | Mix all the ingredients together (except oil) this is best done with your hands. Shape into 4 or 6 round balls and dust with the flour. Heat the oil on high in a heavy based frying pan until the oil is very hot. Place the Rissoles in the hot oil. Don't over crowd your pan. Make sure the Rissoles do not burn. Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn). Cook the other side the same way turn the heat down to medium and cook through. Depending on the thickness of the pan and the size of the rissoles it may take about 3-4 minutes to cook the Rissoles on each side. Do not over cook the Rissoles. The cooking time would be similar to cooking American hamburgers. Serve with brown meat gravy and mashed potatoes with minted peas. | eggs onion tomato sauce Worcestershire sauce garlic dried herbs mustard powder plain flour |
185,026 | The Barefoot Contessa's Zucchini With Parmesan | Remove ends of zucchini and cut them in half lengthwise. Then slice them diagonally in 1/2\" slices. Heat olive oil in large sauté pan and add the onions. Cook for 10 minutes on medium low heat until they just start to brown. Add the zucchini salt(I use Kosher salt) and pepper. Toss occasionally for 10-12 minutes or until just cooked through. Al dente please no soggy zucchini. Sprinkle with grated Parmesan and cook for about 30 seconds more. Remove to serving platter and serve immediately. Don't add too much zucchini to pan or it will steam instead of sauté. Cook in two batches if necessary. | zucchini olive oil onion salt black pepper parmesan cheese |
468,831 | Caramel-Swirl Brownies | Preheat oven to 350°; line a 9x9x2 inch baking pan with foil extending foil over edges of pan. Grease foil; set pan aside. In a medium saucepan melt and stir butter and chocolate over med-low heat until smooth. Remove from heat. Stir in sugar eggs vanilla. Stir in flour just until combined. Spread batter evenly in the prepared pan. Top evenly with spoonfuls of Caramel Swirl; with a thin metal spatula swirl caramel mixture into batter. Bake for 2 5-30 minutes or until top springs back and edges start to pull away from sides of the pan. Cool in pan on a wire rack. Using edges of foil lift uncut brownies out of pan; cut into bars. Store-place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Caramel Swirl-in a small saucepan combine caramels cream cheese sugar and milk; cook and stir over med-low heat just until caramels melt. In a small bowl beat egg yolk; gradually stir into the caramel mixture. | butter sugar eggs vanilla extract all-purpose flour cream cheese sugar milk |
147,824 | Crock Pot Roasted New Potatoes With Garlic and Herbs | Yukon Gold baby new red or white potatoes work well for this recipe. Scrub the potatoes and drain them. Put them in the slow cooker with the garlic. Drizzle with the olive oil and sprinkle with the rosemary salt and thyme. With a spoon or your hands toss the potatoes and garlic to coat them lightly witht the oil and herbs. Spread out the potatoes as evenly as possible in the crock. Cover and cook on High until the potatoes are tender withen pierced with a sharp knife 2 1/2 to 3 1/2 hours. Serve immediately. | boiling potatoes garlic cloves olive oil dried rosemary kosher salt coarse sea salt dried thyme |
13,285 | Greek-Style Turkey Burgers | Combine all the ingredients in a large bowl. Form into 4 patties then grill. I have served this on regular burger buns with tomatoes and mayo and on pita with tahini tomatoes and lettuce. | ground turkey feta cheese kalamata olive dried oregano dried parsley dried basil onion powder garlic powder ground black pepper |
148,341 | BBQ Lentils | Heat oil in 2 qt pan on med heat. Add onion and cook 3 minutes or until softened. Add garlic chili powder and mustard powder; cook 1 minute or until fragrant. Do not brown the garlic. add broth sauce vinegar mustard honey and lentils; stir well and bring to boil. Reduce heat to low; cover and simmer 30 minutes until lentils are tender but intact. Cook times will vary if needed add 1/4 cup water and simmer five more minutes. Season with salt and pepper. | olive oil red onion garlic chili powder mustard powder vegetable broth tomato sauce Dijon mustard honey dried brown lentils salt fresh ground pepper |
298,881 | Three Peas With Leeks, Mint, and Cream | Trim sugar snap and snow peas then blanch along with shelled fresh peas. Rinse leek well flipping layers under running water to remove grit. Thinly slice crosswise. In a 10- to 12-inch frying pan over medium heat melt butter. When it's foamy add leek and stir until soft about 5 minutes. Pour in cream increase heat to medium-high and stir often until liquid is reduced by about half 3 to 4 minutes. Add salt and pepper to taste. Add all the peas and half the mint and stir just until heated through about 1 minute. Pour into a serving bowl and sprinkle with remaining mint. To shell fresh pea pods break open the pods by pressing on one end - the pod should pop open at the seam. Then run your thumb down the opening to release the peas. One pound of peas in the pod yields approximately 1 cup of shelled peas. To trim edible-pea pods such as sugar snap and snow cut or snap off ends and pull up sharply to remove any string on the pea. Discard ends and strings. To blanch fresh peas (either shelled or whole edible-pod types) if the recipe calls for it bring water to a boil in a large pan then add peas. Cook just until they start to turn a brighter green 15 to 30 seconds then drain immediately. Rinse well under cold running water until cool then drain again. | sugar snap peas snow peas fresh peas leek butter fresh mint leaves |
540,424 | Laal Maas | Puree the soaked chilies to a fine paste in a blender. Transfer to a large mixing bowl. To the chili paste add the yogurt cumin powder coriander powder paprika cayenne (if using) turmeric powder and 1 tablespoon ginger-garlic paste. Mix well. Add lamb and stir until coated then set aside to marinate in the refrigerator for an hour. Heat ghee in the Instant Pot inner pot. Add black cardamoms green cardamoms cinnamon cloves and bay leaf and saute until fragrant. Add the onions and saute till they turn light brown in color. Then add the remaining ginger-garlic paste and saute for a minute. Add the lamb (including marinade) to the onions and saute on high heat for two to three minutes. Add salt. If necessary add enough water to barely cover all the lamb pieces. Cover and set IP to cook at high pressure for 15 minutes. When done rest for 10 minutes then release all the pressure. Before removing from heat add garam masala and give a quick stir. Transfer to a serving bowl. Serve hot. (Optional: Garnish with coriander sprigs and a lemon wedge.). * I couldn't find Kashmiri chilies but my research showed that dried Anaheim chilies (called California) would be a good substitute -- mild and very red. These are available at Mexican groceries. * I deseeded the chilies cut them in big pieces and soaked them directly in the blender with only enough hot water to cover. Then I blended very well. Then I added the rest of the marinade ingredients and blended again. * I put all the whole spices into a spice bag that I removed after cooking to provide flavor without biting into spice bits. * In my 8-quart IP it took about 15 minutes to come to pressure then cooked for 15 minutes then 10 minutes rest then final stir = 45 minutes. | leg of lamb yogurt cumin powder coriander powder cayenne turmeric powder ghee black cardamom pods green cardamom pods cinnamon stick cloves bay leaf onions salt garam masala powder |
341,677 | The Perfect Green Smoothie | Put everything in a blender in the order that's listed-the milk should be on the bottom and the spinach on the top. Mix on high speed until the mixture is thick and chunless-you may have to scrape down the side because you DO NOT want spinach chunks. Pour into a really tall glass and enjoy. | nonfat milk frozen strawberries banana spinach |
209,780 | Cheddar Potatoes & Onions | Preheat oven to 350. Pierce potatoes and arrange on paper towels in microwave. Microwave on high 5-6 minutes turning once. Let stand 1 minute. Cut lengthwise into quarters and place into an 8\" square pan that has been coated with cooking spray. Add onion wedges toss and spray lightly with cooking spray. Sprinkle potatoes and onions with salt and garlic powder. Bake for 30 minutes at 350. Sprinkle with cheese and bake another 3 minutes until cheese melts. | small red potato salt garlic powder cheddar cheese |
444,220 | Wild Rice Salad With Mushrooms | Put the rice and water into a pan and bring to the boil and cook for 20-30 minutes or until soft the wild rice will still be slightly crunchy and drain well . Put the dried mushrooms into a bowl and cover with boiling water and set aside for 10 minutes and then drain and thinly slice the mushroom. Put the soy sauce sesame oil mirin and ginger into a pan and bring to the boil and add the soaked an d fresh mushrooms and simmer for 3 minutes or until the mushrooms are heated through. Stir the mushroom mixture into the rice and add the sesame seeds and mung bean sprouts spring onion and snowpea sprouts and mix to combine.l. | wild rice basmati rice water shiitake mushrooms reduced sodium soy sauce mirin sesame seeds mung bean sprouts spring onions bean sprouts |
517,721 | Sausage Mushroom Alfredo Pasta With Strawberry Lemon Supreme | Bring water to boil for pasta. Chop leek (white part only; 1 cup); chop parsley. Remove sausage casing: cut almost in half (butterfly); turn sausage over and peel casing away (wash hands). Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon oil in pan then add sausage; brown 3-4 minutes stirring to crumble meat or until no pink remains. Meanwhile cook pasta following package instructions. Remove sausage from pan. Add remaining 1 tablespoon oil to same sauté pan then add mushrooms and leeks; cook and stir 3-4 minutes or until tender. Reduce heat to medium-low and stir in wine; simmer 2-3 minutes or until reduced by about one-half. Stir in Alfredo sauce; bring to a simmer. Meanwhile shred cheese (1/2 cup) into sauce; whisk until melted. Stir in pasta and sausage; cook and stir 1 minute. Sprinkle with parsley and serve. Nutritional Information: CALORIES (per 1/6 recipe) 400kcal; FAT 21g; CHOL 55mg; SODIUM 810mg; CARB 36g; FIBER 4g; PROTEIN 14g; VIT A 8%; VIT C 8%; CALC 10%; IRON 15%. Strawberry Lemon Supreme: Set whipped topping out to thaw. Slice strawberries. Cut six 1/2-inch-thick slices from cake; arrange 4-5 slices to cover bottom of 9-inch-square serving dish. Drizzle or brush creamer over cake slices. Combine yogurt and strawberries; spoon mixture evenly over cake slices. Spread whipped topping over strawberry mixture. Crumble remaining cake slice over edge for garnish. Chill 1 1/2 hours (or overnight) until thoroughly chilled and cake slices are softened. Serve. (Makes 9 servings.). Nutritional Information: CALORIES (per 1/9 recipe) 170kcal; FAT 7g; CHOL 15mg; SODIUM 90mg; CARB 22g; FIBER 1g; PROTEIN 2g; VIT A 2%; VIT C 30%; CALC 4%; IRON 0%. | leek fresh Italian parsley mild Italian sausage olive oil rigatoni pasta baby portabella mushrooms white wine roasted garlic alfredo sauce frozen non-dairy topping fresh strawberries |
243,035 | Contest Winner - Twice-Baked Potato Casserole | Boil potatoes until cooked. While potatoes are boiling fry bacon. Chop fried bacon. Drain potatoes and place in a large mixing bowl. Add all other ingredients. Whip with electric mixer (don't whip until completely smooth - leave some chunks in it; if you whip it too much it will be soupy). Put whipped potato mixture into a 1 1/2 quart baking dish. Cover and bake at 350 degrees for 35-40 minutes. | potatoes bacon sour cream onion butter cheddar cheese |
368,421 | Nina's Beef and Beans | Brown ground beef drain off excess grease and transfer to crock pot; assd all remaining ingredients. Cover nad cook on low 7-9 hours. Adjust or delete seasonings to suit your personal preference. | lean ground beef kidney beans onion garlic cloves tomatoes green pepper crushed red pepper flakes chili powder cayenne pepper |
22,568 | Garden Pizza | Preheat oven to 350F degrees. Press crescent rolls together on cookie sheet to form a rectangle. Bake crescent rolls at 350 for 12 minutes then cool. Mix cream cheese mayonnaise and ranch mix. Spread mix over crescent rolls. Chop vegetables and sprinkle over ranch mix. Refrigerate. Slice into bars to serve. | cream cheese mayonnaise celery green onion radish broccoli carrot cucumber mushroom cauliflower green pepper |
210,780 | Tee's Corn Pudding | Combine first 4 ingredients. Whisk together eggs whipping cream and butter. Gradually add sugar mixture whisking until smooth; stir in corn. Pour mixture into a lightly greased 13 by 9 inch baking dish. Bake at 350° for 45 minutes or until golden brown and set. Let stand 5 minutes. | sugar all-purpose flour baking powder salt eggs butter margarine corn kernels |
445,322 | Chocolate Cake in a Mug | Mix dry ingredients very well in mug. Add egg and mix well or you will have bits of egg white in your cake. Add liquids and mix well. Make sure you have no pockets of dry ingredients remaining. Microwave on high about 2 minutes. Cake is done 15 - 30 seconds after rising. | sugar flour egg milk |
442,404 | Cream Cheese - Flax Spread | Use a food processor to mix cheese and flax oil. Transfer to a crock or bowl cover and chill. | cream cheese flax seed oil |
374,780 | Split Pea Soup | Slice and saute all the vegetales in the olive oil in a large pot. Check through the split peas for pebbles and remove. Add split peas to the vegetables and saute for 3 minutes. Add bay leaf and the water. Simmer for about 2 1/2 hours until peas are soft. Adjust seasonings. | carrots onion celery bay leaf garlic cloves chicken broth extra virgin olive oil |
349,456 | Barb’s Salad | Combine first 6 ingredients to make dressing and set aside to let flavors blend. Make salad with greens and rest of vegetables. Serve desired amount of dressing over salad. | olive oil lemon juice garlic cumin powder dried mint salt tomatoes onion fresh mushrooms black olives cucumber celery fresh parsley feta cheese |
494,549 | Namibian Lamb Lollies With Garlic Cream Cheese Dip | Mix together ingredients for the meat and form into meatballs. Place meatballs in nonstick skillet and cook until done about 20 minutes. Mix together ingredients for dip and chill until needed. | ground lamb of fresh mint onion fresh parsley peri-peri red bell pepper salt fresh ground black pepper ground allspice ground cinnamon ground cumin ground coriander paprika eggs cornstarch mozzarella cheese cream cheese mayonnaise garlic cloves of fresh mint ground cumin |
518,902 | Harvest Pear Pork Chops | Preheat the oven to 425°F Spray 9x13 pan with olive oil. Cut up pears into section and set aside. No need to peel but do remove the core. In a medium bowl mix: flour brown sugar black pepper kosher salt until well blended. Dip pork chops in flour mix and place in pan. Add pears on top. Sprinkle remaining flour mixture on top for extra flavour if desired. Bake covered at 425 for 40 min or until pork chops are done depending on their thickness. Enjoy! | flour brown sugar ground black pepper kosher salt pears pears |
274,142 | Turkey Burgers | Mix all the ingredients well. Form into 1-inch thick patties and place in a lightly oiled skillet. Cook the burgers over medium heat for about 5 minutes or until browned and crispy. Flip the burgers carefully and cook for 5 minutes longer or until golden brown and a thermometer inserted in the center registers 165 degrees and the meat is no longer pink. Serve the burgers hot. If you’re making a loaf preheat the oven to 350 degrees. Form the mixture into a loaf and pack into a lightly oiled 8 x 4-inch baking pan. Bake for approximately 45 minutes or until the loaf begins to pull away from the pan. | ground turkey onion oatmeal egg celery milk sea salt garlic clove fresh parsley |
486,645 | Sweet & Smokey Pear Salad | In a jar or covered container mix canola oil cider vinegar maple flavoring Splenda and almond milk. Shake until mixed well. Refrigerate until ready to use. In large bowl toss lettuce pears green onions almonds and cheese. Just before serving add dressing and toss well. As an alternative to tossing the salad serve individual bowls of lettuce topped with a circle of pear slices and the cheese green onions and almonds sprinkled in the center. | canola oil cider vinegar Splenda sugar substitute pear green onions smoked gouda cheese head lettuce |
89,558 | Beef 'a La Mode | Season meat with salt and pepper. Put in bowl and pour wine over top. Let stand in refrigerator for 5 to 6 hours. Remove meat from wine and pat dry; discard the wine marinade. Sprinkle flour on meat and brown on both sides in the cooking oil. Remove meat and pour off fat. Add meat back into pan with all remaining ingredients. Bring back to a low boil and then turn to simmer and cook for 20 minutes or until veggies are tender. | dry white wine flour beef chopped tomatoes garlic celery bay leaf dried thyme carrots onion |
97,496 | Soft Snickerdoodle Cookies | Preheat oven to 350°F. Mix softened butter 1 1/2 cups sugar 1tps of vanilla extract and eggs thoroughly in a large bowl. Combine flour cream of tartar baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill dough and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. Meanwhile mix 3 tablespoons sugar and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet and bake 10 minutes. Remove from pan immediately. | butter sugar eggs flour cream of tartar baking soda salt sugar cinnamon vanilla extract |
389,515 | Steak With Purple Potato Salad | In a small bowl combine fresh lime juice garlic 1/2 teaspoon salt and chipotle or chili powder; mix well. Rub mixture all over steak; refrigerate while potatoes are cooked. In a large pot cover potatoes with water and boil over high heat until just tender about 15 minutes; drain and let cook about 5 minutes and cut into halves or quarters. Meanwhile trim radishes and cut into thin slices. Cut green onions into thin slices. Chop the cilantro to yield about 1/2 cup. In a large bowl combine warm potatoes with the radishes green onions and cilantro. Now grill the steak over medium high heat on a grill pan or outdoor grill for 8 to 10 minutes then turn and cook another 8 minutes until it reaches 140 degrees F on a meat thermometer and is nicely browned. Let rest about 5 minutes before slicing into 1/4 inch slices. While the steak is resting whisk together the vinegar oil cumin pepper and 1/2 teaspoon salt; add to potatoes and toss to coat. Add the steak and any juices that may have accumulated; toss. Arrange salad greens on individual serving plates. Top each with an even amount of the steak and potato mixture. Serve at room temperature. | fresh lime juice garlic cloves salt dried ancho chile powder radishes purple potatoes green onions sherry wine vinegar extra virgin olive oil ground cumin fresh ground black pepper fresh cilantro mesclun |
272,650 | Down to Earth Granola Weight Watchers | In a bowl mix oats almonds brown sugar salt and cinnamon. In a sauce pan warm the oil and honey. Whisk or stir in the vanilla. Carefully pour liquid over the oat mixture. Stir gently with wooden spoon finish mixing by hand. Preheat oven to 300°F Spread granola in a 15x10x1” pan. Bake 40 minutes stirring carefully every 10 minutes. Transfer granola-filled pan to a cooling rack. Cool completely. Stir in raisins or dried cranberries. Seal granola in an air-tight container or self sealing plastic bags. Store at room temperature for 1 week or the freezer for 3 months. | old fashioned oats light brown sugar salt cinnamon honey vanilla raisins dried cranberries |
531,318 | Lemon-Rosemary Butter | Place all ingredients in a small bowl and blend together. Serve with any kind of dinner bread. | salted butter lemon juice rosemary |
147,144 | Tropical Wave | Arrange banana pineapple and mango in a single layer on a baking sheet. Freeze until firm (about 1 hour). Remove from freezer and let stand 10 minutes. Combine fruit nectar and juice in a blender. Process until smooth. Serve immediately. | bananas fresh pineapple mango papaya nectar fresh lime juice |
405,631 | Cinnamon Apple Cobbler | Spoon apple filling into a greased 8-inch round baking dish. Stir in cinnamon. Bake uncovered at 375F for 15-20 minutes or until filling is hot. Separate rolls and place over hot filling. Return to oven for 20-25 minutes. Cool 5 minutes. Drizzle with icing. Serve warm. | innamon |
117,443 | Indian Summer Succotash | Pour 1 quart water in a large saucepan and bring to a boil. Add butter beans bacon and butter and cook for 15 minutes. Add the potatoes onion tomatoes celery salt and pepper and cook over low heat for 45 minutes. Add the corn and cook for an additional 10 minutes. | butter beans bacon butter potato onion tomatoes celery whole kernel corn |
335,504 | Festive Ham and Cheese Wreath | Heat oven to 375°F Spray large cookie sheet with nonstick spray. In large bowl combine cheese ham onions and mustard; mix well. Separate one can of dough into 10 biscuits; leave second can in the refrigerator. Separate each biscuit into two layers. Press each biscuit layer to form 3 1/2 inch round. Place one rounded tablespoon cheese mixture on each dough round. Wrap dough around cheese mixture pinching edges to seal. Repeat with remaining can of dough and cheese mixture. Arrange 8 balls seems side down and sides almost touching to form ring on sprayed cookie sheet leaving a 3 inch hole in the center. Arrange 14 balls sides almost touching around outside of first ring. Arrange remaining 18 balls around outside of second ring. Brush with beaten egg. Sprinkle with sesame or poppy seed. Bake at 375F for 18 to 25 minutes or until golden brown. Carefully slide wreath on serving platter and sprinkle with diced bell peper. Serve warm. | swiss cheese cooked ham green onion egg sesame seeds poppy seed green bell peppers |
10,626 | Curry Tuna Fish Sandwiches | Toast the bread. Mix the first seven ingredients. Lay lettuce leaves down on each slice of bread. Spoon the tuna mixture and top with the tomato and top bread slice. Serves 2 generous sandwiches. Also the tuna can be mixed the night before for cool refreshing sandwiches. | tuna in water mayonnaise curry powder pepper green onions dill pickles Dijon mustard lettuce leaves tomatoes |
134,046 | Low Carb Salmon Au Gratin | Put cream cheese and margarine in glass bowl and put in microwave about 30-40 seconds to soften. Add salmon green onions garlic powder salt & pepper. Mix these ingredients well. Pour mixture into a ramikin sprayed with vegetable spray. Top with Cheese. Bake at 350 about 10 minutes or until the cheese is melted and the ingredients are bubbly. | low-fat cream cheese canned salmon green onion garlic powder cheddar cheese |
341,373 | Layered Salad | ayer all ingredients in order. When ready toss and serve. | lettuce onion bell pepper mozzarella cheese Hellmann's mayonnaise |
203,188 | Apple Dumplings | Melt butter and sugar in sauce pan and set aside. Unroll and separate crescent rolls. To fill rolls: Lay each one flat and put a spoon full of pie filling at the wide end of the dough. Fold sides inward over the apples then wrap the top part of the dough over the apples and folded parts of dough and tuck in underneath the dumpling. You'll end up with a little parcel looking thing. Place seam side down in a baking dish. Pour melted butter/sugar mixture over the tops of the dumplings. Pour the 12 oz can of Mt.Dew over the top of that. Bake at 350°F for approximately an hour or until golden brown and bubbly. Serve warm with a scoop of vanilla ice cream. | butter sugar cinnamon |
350,343 | Pesto Green Beans | Arrange green beans in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender. Melt butter in a large skillet over medium-low heat. Stir in garlic pesto and salt. Saute 2 minutes or until thoroughly heated. Toss butter mixture with beans in a bowl. Serve immediately. | fresh green beans butter margarine garlic cloves pesto sauce salt |
488,908 | Dria's Pumpkin Spice Cake With Apple Glaze | Mix cake mix pumpkin puree eggs 2 tablespoons pumpkin pie spice 2 tablespoons vanilla and water and pour into lightly greased baking pan. bake on 350 for 45 minutes. In a saucepan heat cider confectioners sugar honey 1 tablespoon vanilla and 1/2 teaspoon pumpkin pie spice and simmer til reduced. pour over cake. | eggs pumpkin puree pumpkin pie spice vanilla water unsweetened apple cider confectioners' sugar honey vanilla pumpkin pie spice |
336,580 | Barbecued Sweet and Sour Blue - Eye Cod | Note: This is can be done on the BBQ Grilled or on a grill plate. Heat peanut oil in a pan add capsicum onion garlic chillies and ginger stir fry until capsicum softens. Add soy sauce sherry water stock vinegar and sugar stir to combine add florets cook 2-3 Min's. Add shredded cabbage carrot snow peas and bean sprouts cook until vegetables are just tender. Meanwhile cook fish on a heated oiled grill plate or BBQ or grill until cooked and fish flakes easily. BBQ or grill pineapple chunks until tender add to vegetables. To Serve. Spoon vegetables equally among 4 bowls and top with fish sprinkle with green onions. | cod fish fillets pineapple red capsicum red onion garlic cloves red chilies fresh ginger soy sauce sherry wine water instant chicken bouillon granules white vinegar sugar cauliflower florets cabbage carrots snow peas bean sprouts green onions |
113,266 | Potato and Spinach Pesto Tart | Pre-heat oven to 375°F. Grease a large baking sheet. Thaw puff pastry. Thaw and drain spinach. Cook and drain potatoes- do not overcook- should retain their shape. In a medium bowl beat eggs and remove 2 tablespoons to be used later as a wash. Mix spinach scallions cheese salt and pepper into beaten eggs. Flour a work surface and with a rolling pin roll pastry out to 12\" X 14\" and place onto greased baking sheet. Spread pesto onto pastry leaving a 1 1/2\" border. Cover pesto with potatoes. Cover potatoes with spinach mixture. Fold the 1 1/2\" border over filling forming a frame around the tart. Brush egg wash onto pastry border. Can chill up to 4 hours or cook immediately. Bake 25 minutes or till pastry is golden brown. | frozen puff pastry frozen chopped spinach boiling potatoes eggs scallions swiss cheese salt black pepper pesto sauce |
141,278 | The Best Crock Pot Nacho Dip! | Brown ground beef. Drain. Add salt pepper onion powder and minced garlic. Combine beef salsa beans sour cream and 2 cups cheese in slow cooker. Cover. Heat on Low 2 hours. Just before serving sprinkle with 1 cup cheese. Serve with tortilla chips. | ground beef salt pepper onion powder garlic cloves salsa sour cream cheddar cheese tortilla chips |
236,352 | Stuffed Chicken Breast With Veggies and Sun-Dried Tomato | Preheat oven to 350 degrees. Slice the chicken breast in half not going all the way through and spread open lightly tap down flat with mallet. Salt and pepper breast on both sides to taste. Heat olive oil in a frying pan and add onion pepper 3 garlic cloves mushrooms and sauté until mushrooms and onions soften. Now add spinach and basil leaves until spinach softens. Remove combination from frying pan and place in a bowl to add the feta cheese the last garlic clove salt and pepper to taste; mix completely. Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string. Grease a cookie sheet with butter (any pan will do) and place in the oven for 20-25 minutes. | chicken breasts spinach feta cheese sun-dried tomatoes fresh basil leaves mushrooms onion garlic cloves olive oil butter |
477,030 | Libbie's Czech Apple Coffeecake | Dissolve yeast with 1 tablespoon sugar in 1 cup warm water; let proof for 10 minutes. Put in mixing bowl 2 cups warm water 1/2 cup sugar salt egg melted shortening a little lemon flavoring and 6 cups flour sifted and raisins. Few raisins can be added pressed into dough after dough is in pan. This will not be stiff but sticky on fingers.( this is very soft dough i used pam in pan and n top of dough ). Let rise 2 hours.( this was a little long rise until doubled the temps were cooler in those old farm houses ). Put in two 9x13 greased pans. Using melted shortening in your hand to spread dough after it rises about 1 hour.(again until doubled )punch down Put sliced apples or canned apples on top (I would put cinnamon sugar mixture on now)(. cover with tin foil ). Let rise 1 more hour.( until doubled ). Bake at 350 degrees Fahrenheit for 45 minutes until done i had at 425 for 30 it was to fast Remove from oven and cover with sour cream sugar and/or cinnamon. | sugar water water sugar salt egg shortening flour raisins apples sugar cinnamon |
454,819 | Rotisserie Rub | Combine all ingredients in a small bowl. This should be enough to cover one large roasting chicken. To use: Spread evenly over chicken. For best results allow the chicken to sit in the fridge overnight to absorb the flavors. Rotisserie or roast your chicken as needed based upon the size of the bird. | salt paprika onion powder thyme garlic powder black pepper |
428,195 | Spicy Macaroni and Cheese | In large bowl toss together pasta with pepper jack cheese and half the cheddar cheese and pour into greased 2 quart baking dish. In same bowl mix together the flour salt black pepper cayenne pepper dry mustard nutmeg sour cream egg cream and half-and-half. Pour mixture over the pasta/cheese mixture and top with remaining cheddar cheese. Bake uncovered until top is just beginning to brown about 35 minutes. Meanwhile in a skillet over medium heat melt butter and add bread cubes and toast until golden. Spread bread cubes on top of macaroni and cheese and continue baking until golden brown about 10 minutes more. | elbow macaroni cheddar cheese monterey jack pepper cheese all-purpose flour salt black pepper cayenne pepper dry mustard nutmeg sour cream egg heavy cream half-and-half butter |
15,967 | Salted Nut Roll | Melt half the butter. Add marshmallows stirring until melted. Add vanilla. Mix with powdered sugar to make a smooth workable dough. Add 1/2 cup peanuts. Shape into 2 rolls. Place 1/2 of remaining peanuts on a sheet of plastic wrap a little longer than a roll. Melt 1/2 the caramels with 1 T. of water and 1 T. of butter. Pour over the peanuts. Place one roll on the caramel and bring up the sides of the plastic wrap to cover the roll with the caramel and peanuts. Press the nuts firmly into the caramel. Repeat the process to cover the other roll. Refrigerate and slice when ready to serve. | butter margarine marshmallows powdered sugar vanilla salted peanuts water |
523,315 | Creamy Turkey Enchiladas | In a small size skillet add 1/2 cup oil heat to medium / high and fry all tortillas lightly dab with paper towels to remove excess oil from tortillas stack on top of each other to prevent them from drying out. Set aside. Dice 2 cups of turkey into small pieces. Set aside. In a medium size mixing bowl add cheese and chopped onions blend well. Set aside. In another medium size mixing bowl add sour cream green chilies and soup using a whisk mix well. Set aside. ASSEMBLING AND COOKING: Preheat oven to 350 degrees F. In a 9 x13 x 2 greased baking dish add 1/2 of soup mixture to bottom of baking dish. Fill each tortilla (one at a time) with about 2 tablespoons of turkey top with 1 tablespoon cheese across the top and roll into a tight roll place into pan on top of sauce. Repeat making 2 rows of 6. Pour remaining soup mixture evenly over enchiladas. Top with remaining cheese. Bake uncovered for 35-40 minutes. Serve hot with rice and beans (optional). Cook's Notes: ”Chicken can also be used in this recipe. Top with sliced olives cilantro or green onions (optional)”. | corn tortillas turkey green onion sour cream green chilies |
265,098 | Applebee's Garlic and Peppercorn Fried Shrimp | Fill fryer 2 to 3 inches deep with oil and heat to 350 degrees F. Combine flour salt. 1 teaspoon pepper garlic paprika and sugar into a bowl. Beat eggs only slightly in another bowl. Mix bread crumbs and 1 teaspoon pepper in a third bowl. Coat shrimp with flour mixture then eggs then bread crumb mixture being careful to shake off excess between steps and not overcoat. Fry two to three minutes or until golden brown. | shrimp wheat flour salt ground black pepper paprika granulated sugar eggs ground black pepper |
499,143 | Italian Dressing Chicken | If you are purchasing the chicken breasts halves make sure they are partially frozen before slicing them. Place your hand on top of the chicken and carefully draw your knife lengthwise throughout the piece to form two 1/4 lb cutlets. Place the chicken cutlets into a large plastic sealable bag. To make the dressing simply pour the vinegar oil herbs garlic and red pepper flakes into your shaker bottle or a small bowl; shake the bottle to mix or whisk in the bowl. Set 1/4 cup of the mixture aside and pour the remainder into the plastic bag. Work the dressing throughout the chicken seal the bag and refrigerate for a minimum of two hours but no more than four hours. Preheat the oven to 350F; have a nonstick jellyroll pan ready (baking sheet with a 1/4 inch lip on all sides). Heat a nonstick large skillet on medium-high heat; place 4 pieces of chicken into the skillet and sear for two minutes on each side; transfer the chicken to the pan. Repeat with the next 4 pieces; wipe any residue out of the skillet. Place the pan into the oven and finish cooking the chicken off for seven minutes. Take the reserved 1/4 cup of marinade place it in the skillet medium-high heat again; and toss to coat the julienned bell peppers and onions. This will continue to cook in the skillet during the seven minutes the chicken is finishing up in the oven. Occasionally move the vegetables around as you're using minced garlic and you do not want to allow it to brown or burn. Serve a piece of chicken with a side portion of the peppers and onions or slice the chicken place inside a sub roll with the peppers and onions to make a sandwich serving. | boneless skinless chicken breasts olive oil garlic crushed red pepper flakes yellow bell pepper red bell pepper orange bell pepper red onion |
186,289 | Taco Soup | Cook ground beef and drain fat. Add all contents of all cans. Add ranch mix taco seasoning and water. Heat until warm. Pour over tortilla chips add grated cheddar cheese and sour cream if desired. | ground beef kidney beans lima beans pinto beans stewed tomatoes garbanzo beans mild green chilies beef broth water |
363,553 | Grilled Chicken Barley Salad | VINAIGRETTE: Whisk oil lemon juice vinegar mustard seasonings salt and pepper. CHICKEN: Marinate chicken using 2 TBSP (not all) of vinaigrette. Coat for 10 min and up to 8 hours if you want to prepare ahead. Grill chicken until done and cut into bite size pieces. SALAD: Cook barley in boiling water for 10 min; add green beans and cook until tender crisp and barley is tender for approx 10 minute (barley should cook 20 min total). Drain and toss with remaining vinaigrette. Add chicken cubes tomatoes onion and fresh basil. Toss to combine. Serve. | chicken breasts pearl barley green beans cherry tomatoes red onion basil olive oil lemon juice wine vinegar Dijon mustard oregano thyme salt pepper |
299,709 | Apple Muffins | Preheat oven to 400 degrees. Peel core and mince apples. Mix together flour baking powder salt brown sugar and spices. Blend in apples. Make a well in the centre. In a separate bowl whisk together buttermilk egg and oil. Pour into the well and blend until moist. Do not over mix. Fill greased muffin tins. If using sprinkle with topping. Bake for 16 to 19 minutes. Allow to sit for about 5 minutes and remove from Muffin tins to a plate. Enjoy. | all-purpose flour baking powder salt brown sugar cinnamon clove nutmeg apples egg low-fat buttermilk butter brown sugar cinnamon clove |
19,587 | Lemon Lush | Set oven at 350 degrees. Blend flour ½ cup walnuts and butter with fork. Press into bottom of greased 9 x 13 pan. Bake for 15 minutes then cool for 15 minutes. In a bowl beat cream cheese and sugar with mixer and blend in a little more than ½ tub Cool Whip. Layer this mixture on cooled crust. In a bowl beat pudding and milk until thickened. Set in refrigerator for 10 minutes. Layer pudding on cheese mixture. Top with remaining Cool Whip remaining walnuts and lemon zest. Refrigerate 1-2 hours before serving. | white flour walnuts butter cream cheese powdered sugar Cool Whip instant lemon pudding mix milk lemon zest of |
190,103 | Pralines & Apple Granola Crisp | Preheat oven to 350 degrees. Toss peeled sliced apples with cinnamon nutmeg brown sugar and flour. Place into 8x10x2 baking dish. Combine safflower margarine brown sugar and flour. Add cinnamon and granola and mix well. Evenly distribute over apple mixture. Bake for about 30 minutes until apples are tender and topping is crisp. Serve warm with ice cream if desired. | apples cinnamon nutmeg brown sugar flour granola cereal flour brown sugar cinnamon |
402,132 | Campbells Chicken Enchiladas | * mix all ingredients (except tortillas and chicken) in a large bowl. * set aside about 1 cup of the mixture. * mix in shredded chicken. * spread the mixture you set aside on the bottom of a greased baking dish. * heat tortillas in microwave so they'll be easy to roll. * spoon in mixture in each tortilla roll and put in baking dish * repeat until finished. * pour mixture and sprinkle shredded cheese on top of tortillas. Bake at 350: 20-25 minutes. | tortillas chicken sour cream milk salsa onion cheddar cheese black beans chili powder |
533,651 | BLACK BEANS WITH ADOBO ROASTED VEGETABLES AND CHIPOTLE CREAM | Brush the zucchini lightly with canola oil and sprinkle both sides with adobe seasoning. Light a grill to medium heat and grill the vegetables until soft and charred in spots. Remove from heat allow to cool and chop into bite-sized pieces. Heat a little oil in a sauce pan set over medium-low heat. Add the black beans and 2 cups of water. Cover and bring to a gentle simmer. Cook for 10 minutes stirring and mashing the beans a bit. Turn off the heat stir in the spinach and the roasted vegetables and season well with salt and pepper. To serve spread the spinach leaves on a serving plate. Heap the beans in the center. Stir the sour cream and chipotle together and drizzle over the beans. Top with the cilantro and serve. | canola oil yellow onion green zucchini yellow zucchini adobo seasoning black beans sour cream cilantro |
509,996 | White House Tomato Risotto | In a 2-qt saucepan over medium heat melt 1 tbsp butter. Add onions and cook until soft - about 4 to 5 minutes. Add garlic and cook 2 minutes. Add rice and stir to coat for 1 minute. Stirring constantly add 1/2 cup of simmering chicken broth. As rice absorbs the liquid continue to add broth 1/4 cup at a time until you've added 3 cups about 15 minutes. Reduce heat to low and cook rice for an additional 20 to 30 minutes until tender stirring occasionally. If rice starts to dry out stir in more broth. When rice is done remove pan from heat. Let stand for 5 minutes. Stir in remaining butter and cheese. Fold in all but 3 tablespoons tomatoes. Season with sat and pepper to taste. Divide risotto evenly among 6 bowls. Garnish each bowl with remaining tomatoes and basil. | butter onion garlic chicken broth arborio rice parmesan cheese tomatoes basil leaves |
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