Split (1)

train · 2.15M rows

input stringlengths 47 2k
Caramel Marshmallow Bars Recipe Ingredients: - 1 1/4 c. All-purpose flour - 1/4 c. Graham cracker crumbs - 1/2 c. Sugar - 1/2 c. (1 stick) butter or possibly margarine, softened - 1/4 tsp Salt - 1/2 c. Minced salted peanuts - 3/4 c. Caramel ice cream topping - 1/2 c. Salted peanuts - 1/2 c. Miniature marshmallows - 1/2 c. Lowfat milk chocolate chips Directions: - Preheat oven to 350 degrees. - For crumb mix, in small mixer bowl, combine flour, graham cracker crumbs, sugar, butter and salt. - Beat at low speed, scraping bowl often, till mix is crumbly, 1 to 2 min. - Stir in nuts. - Reserve 3/4 c. crumb mix. - Press remaining crumb mix onto bottom of greased and floured 9 inch square baking pan. - Bake 10 to 12 min till golden brown. - For filling, spread caramel topping over warm crust. - Sprinkle remaining filling ingredients over top. - Crumble 3/4 c. reserved crumb mix over top. - Bake 10 to 12 min or possibly till marshmallows just start to brown. - Cold on rack about 30 min. - Cover; chill 2 hrs or possibly till hard. - Cut into bars. - Makes about 30 bars.
Spiced Brown Bread Muffins Ingredients: - 2 cups whole wheat flour - 23 cup all-purpose flour - 23 cup packed brown sugar - 2 teaspoons baking soda - 1 teaspoon pumpkin pie spice - 2 cups buttermilk - 34 cup raisins Directions: - Preheat oven to 350. - Grease 6 large muffin cups. - Combine flours, brown sugar, baking soda and spice in large bowl. - Stir in buttermilk just until flour mixture is moistened. - Fold in raisins. - Spoon evenly into prepared muffins cups. - Bake 35 tp 40 minute or until wooden pick inserted in center comes out clean. - Remove from pan.
Chicken Satay Ingredients: - Canola oil spray or sesame oil - 1 scallion, white and green parts, sliced into thin rings - 2 tablespoons peanut butter - 2 tablespoons soy sauce - 1 tablespoon light brown sugar - 1 tablespoon grated fresh ginger, or 1/4 teaspoon ground - 1 or 2 garlic cloves, chopped - 1 cup broth (chicken or vegetable) - 1 cup rice - 1/2 to 3/4 pound chicken thighs or breasts - 1/4 head red cabbage, shredded (about 2 cups) - About 2 cups fresh or frozen snow pea pods - 1 large shiitake mushroom, thinly sliced Directions: - Preheat the oven to 450F. - Coat the inside and lid of a cast-iron Dutch oven with canola or sesame oil. - In a small bowl, whisk the scallion, peanut butter, soy sauce, brown sugar, ginger, garlic, and 2 tablespoons of the broth. - Whisk until the sugar is dissolved and peanut butter is emulsified. - Rinse the rice in a strainer under cold water until the water runs clear. - Tip the rice into the pot. - Add the remaining broth and 1/4 cup water and stir to make an even layer. - Add the chicken and drizzle with one-third of the peanut butter sauce. - Arrange the cabbage on top and pour half of the remaining sauce over it. - Add the snow peas and mushroom in another layer and pour the rest of the sauce over all. - Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. - Serve immediately. - If the rice is still crunchy, fluff with a fork and replace the lid. - Let sit for another 3 to 5 minutes before serving. - Calories: 400 - Protein: 44g - Carbohydrates: 46g - Fat: 13g - Cholesterol: 80mg - Sodium: 143mg - Fiber: 4g
For Dieters! Tofu Kanten Chocolate Ingredients: - 1 block Tofu (silken) - 50 grams Dark brown sugar (or white sugar) - 30 grams Pure cocoa powder (unsweetened) - 30 grams Skim milk powder - 4 grams Powdered kanten - 1 tsp Cinnamon (optional) Directions: - Preheat the oven to 170C. - Put all the ingredients into a food processor. - Switch the food processor on. - Blend until the mixture becomes nice and smooth. - Pour the tofu mixture into the muffin cups. - Bake for 20-25 minutes at 170C. - They won't be completely hardened when they are freshly baked, but that's alright. - After they cool down thoroughly, chill them in the fridge. - They will set once they're chilled. - Keep them refrigerated.
Flounder Fillets a l'Anglaise Ingredients: - 8 small flounder fillets, about 1 1/4 pounds - Salt to taste, if desired - Freshly ground pepper to taste - 1/2 cup flour - 1 egg - 2 tablespoons cold water - 2 cups bread crumbs - 3 tablespoons, approximately, of corn, peanut or vegetable oil - 3 tablespoons butter - Juice of half a lemon Directions: - Sprinkle flounder fillets on both sides with salt and pepper. - Dip pieces in flour to coat on both sides. - Shake off excess. - Beat egg with the water. - Dip flour-coated pieces in egg to coat well and then in bread crumbs. - Pat fillets on both sides with the flat side of a knife to make the crumbs adhere. - Heat oil in a skillet and add a few fillets in one layer. - Cook 1 to 1 1/2 minutes on one side, or until golden brown. - Turn and cook about 1 minute on the other side until golden brown. - As the pieces are cooked, transfer them to a warm platter. - Continue cooking, adding a little more oil as necessary, until fillets are cooked on both sides. - Pour off oil from skillet and add butter. - Cook until it is lightly browned. - Add lemon juice and pour the sauce over the fish.
Tahini Rubbed Chicken Ingredients: - 1 Tablespoon Tahini - 1/2 cups Chicken Broth - 1 whole Lemon - 3 Tablespoons Fresh Herbs (I Used Thyme, Basil, And Tarragon) - 1 whole Chicken, Cleaned - 1 bunch Scallions - 1 whole Carrot, Peeled And Diced - 1 whole Small Onion, Diced - 1 pinch Salt And Pepper, to taste - 1/2 Tablespoons Butter Directions: - *Preheat oven to 425 - 1. - Combine tahini, chicken broth, juice of 1/2 lemon in a mixing bowl. - 2. - Chop a handful of herbs and add to mixing bowl. - Whisk until incorporated. - 3. - Stuff chicken cavity with both halves of lemon and half of the green onions. - Tie drumsticks. - 4. - Season the outside of chicken with salt and pepper. - 5. - Spoon 1/2 cup of the tahini mixture over the top of the chicken. - 6. - Roast chicken for 15 minutes at 425. - Reduce heat to 350, baste chicken with additional tahini sauce and roast for another 15 minutes. - 7. - Add diced onion and carrot to pan, baste chicken again, and continue to cook for 45 minutes or until juices run clear (and meat temp gets to at least 160). - After removing from oven, let chicken rest for 10 minutes before carving it. - Gravy 1. - Melt 1/2 Tablespoon of butter in a saucepan over medium heat. - 2. - Whisk in the remaining tahini mixture. - 3. - Strain the juices from the roasting pan into the gravy and mix well. - 4. - Season with salt and pepper to taste.
Poached Salmon Steaks Ingredients: - 4 salmon steaks, each about 1/2 pound and 1 1/2 inches thick - 4 sprigs fresh thyme or 1/2 teaspoon dried - 4 sprigs fresh parsley - 6 peppercorns - 1 bay leaf - Salt to taste, if desired - 2 tablespoons white-wine vinegar - 5 cups water, approximately - Caper sauce (see recipe) Directions: - Put the salmon pieces in one layer in a skillet or casserole and add the remaining ingredients except the caper sauce. - There should be enough water to barely cover. - Bring to the simmer and cover closely. - Let simmer about seven minutes. - Drain and serve with caper sauce spooned over.
Savory Applesauce Ingredients: - 3 whole Apples (peeled And Chopped) - 18 cups Sweet Onion, Chopped - 1/2 teaspoons Fresh Rosemary, Finely Chopped - 1/4 cups Water - 1- 1/2 Tablespoon Honey Directions: - Note: I used a slow cooker to make this, but if you dont have one/want to make it on the stove top, just cook on medium-low and keep a closer eye on it (and stir more frequently to prevent burning). - 1. - Turn the crock pot to high to preheat while you prep the ingredients. - 2. - Peel, core and chop the apples into about 1/2 inch pieces. - Chop the onion into similar-sized pieces and chop the rosemary as finely as possible. - 3. - Add all of the ingredients to the pot and stir to combine. - Place the top on the pot and allow to cook for about 2 hours, or until the apples are very soft, stirring about every 20-30 minutes. - 4. - Spoon the apple mixture into a blender and puree until very smooth. - Serve with pork chops.
Sage, Bacon, and Cheddar Biscuits Ingredients: - 2 cups all-purpose flour - 2 teaspoons baking powder - 2 teaspoons sugar - 3/4 teaspoon baking soda - 1/2 teaspoon salt - 2 tablespoons finely chopped fresh sage leaves - 5 tablespoons cold, unsalted butter, cut into pieces - 5 bacon slices, cooked crisp and chopped - 3/4 cup grated Cheddar - 3/4 cup well-shaken buttermilk Directions: - Preheat oven to 450F. - and grease a large baking sheet. - Into a bowl sift together flour, baking powder, sugar, baking soda, and salt. - Stir in sage and with fingertips blend in butter until mixture resembles meal. - Stir in bacon and Cheddar. - Add buttermilk and stir until mixture just forms a dough. - Gather dough into a ball and on a lightly floured surface knead gently 8 times. - Pat out dough into a 6- by 5-inch rectangle. - Cut dough into 9 rectangles and arrange about 1 inch apart on baking sheet. - Bake biscuits in middle of oven 15 minutes.
Apricot Preserves Ingredients: - 8 ounces dried apricots - 2 cups freshly squeezed orange juice - About 1 tablespoon grated orange zest Directions: - Combine the apricots, juice, and zest, in a 2 1/2- or 3-quart slow cooker. - Cover and cook on low for about 4 hours, until thick and spoonable. - Preserves will thicken as they cool, but if they need to thicken further, remove the lid, increase the heat to high, and cook for another hour. - Refrigerate and use within one week.
Mom's Delicious Enchiladas Ingredients: - 4 boneless skinless chicken breasts - 1 (8 ounce) package cream cheese - 1 (7 ounce) can diced green chilies - 1 teaspoon garlic powder - 1 teaspoon cumin - 14 teaspoon salt - 14 teaspoon black pepper - 1 (10 ounce) can green enchilada sauce - 8 ounces sour cream - 1 (10 ounce) can cream of chicken soup - 1 cup cheddar cheese, shredded - 1 (16 ounce) can refried beans - flour tortilla Directions: - Dice chicken and cook in large skillet until no longer pink. - Add cream cheese, cook until melted. - Add green chilies, garlic powder, salt, pepper, cumin, and 1/2 of the enchilada sauce. - Heat beans in microwave. - Spoon a layer of beans and chicken mixture down the middle of each tortilla. - Roll up and place in baking dish. - Mix soup, sour cream and enchilada sauce and pour over rolled up enchiladas. - Sprinkle with cheese. - Bake at 350F until hot and bubbly.
Hogs Head Cheese Recipe Ingredients: - 6 fresh pigs feet - 6 lbs. pork neck bones - 2 lg. onions, minced - 1/2 head garlic, minced - Sm. amount of green onion tops (a healthy pinch will do) - A healthy pinch of parsley Directions: - Boil meat until tender in a large stockpot. - Remove all bones. - Simmer onions and garlic in 1 c. water till tender. - Combine this with meat and add in green onion tops and parsley. - Cook about 5 min until water has boiled down. - Pour into bowls and allow to gel.
Raised Waffles Ingredients: - 34 cup water - 1 12 tablespoons active dry yeast - 1 14 teaspoons granulated sugar - 2 12 cups water - 1 14 cups nonfat dry milk powder - 34 cup butter, melted (1 1/2 sticks) - 1 14 teaspoons salt - 3 cups flour - 3 eggs - 12 teaspoon baking soda - pure maple syrup, warmed Directions: - * Flour may be any of or any combination of white, whole wheat, rye, oat, buckwheat, yellow cornmeal, or blue cornmeal. - Put the 3/4 cup water into a large bowl and sprinkle in the yeast and sugar. - Let dissolve for 5 minutes. - Add the 2 1/2 cups water, the milk, butter, salt, and flour(s) to the yeast mixture and whisk until smooth and blended. - Cover the bowl with plastic wrap and let stand overnight at room temperature. - (The batter will rise to double its original volume.) - Before baking the waffles, beat in the eggs, then add the baking soda and stir until well combined. - (The batter will be thin.) - Pour 1/2 to 3/4 cup batter into a very hot waffle iron and bake until golden and crisp. - Serve immediately with the warm syrup. - Variation: Top with fresh strawberries and whipped cream or sliced bananas, toasted coconut, and sliced roasted almonds. - Dust with confectioner's sugar.
Crepe Ice Cream Cones Ingredients: - 4 each crepes - 1 pint vanilla ice cream - 2 large strawberries hulled, halved Directions: - Arrange crepes, browner side down, on a work surface, fold them in half and in half again to form triangles. - Lift the top flap of each triangle and put a larg e ball of foil inside to keep the cone open. - Brush the crepe cones with the but ter and bake them on a baking sheet in a 400F (200C). - preheated oven for 4 minutes, or until they are crisp. - Remove the foil.
Fish Fry Ingredients: - 4 cups all-purpose flour, seasoned with crab boil mix, salt, and pepper - 1 egg - 16 ounces light beer - 4 cups canola oil - 4 fresh or frozen haddock fillets Directions: - Combine beer batter ingredients in large bowl and mix with electric blender for 2 minutes. - In a large pot, bring oil to 375 degrees F. Completely cover haddock in beer batter. - Roll haddock in batter mix. - Carefully submerge in oil for 3 to 4 minutes or until the filet begins to float. - Remove from oil and drain well. - Serve immediately. - This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. - The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Banana Pancake Ingredients: - 2 cups flour - 1 tsp. baking soda - 1/2 tsp. salt - 2 eggs, lightly beaten - 2-1/2 cup buttermilk - 1 tsp. vanilla extract - 3 tbsp. vegetable oil - melted butter - 1 to 2 ripe bananas - Maple syrup, honey, yogurt - sour cream Directions: - Sift the flour with the baking soda and salt into a large bowl. - In a medium bowl, whisk together the eggs, buttermilk, vanilla and vegetable oil. - Very gradually add the liquid to the dry ingredients, mixing just until combined. - Do not overmix, or the pancakes will be tough. - Peel and thinly slice the bananas. - Heat a griddle or heavy skillet over medium heat, and lightly grease it with vegetable oil. - Preheat the oven to 210F. - Drop heaping tablespoonfuls of batter into the hot pan. - When the tops of the pancakes begin to bubble, cover them with banana slices. - When the pancakes are lightly browned on the bottom, flip them. - As they cook through, transfer them to a baking sheet and keep them warm in the oven while you cook the rest of the batter. - Serve warm with maple syrup, honey, yogurt, or sour cream.
Ww 3 Points - Skinny Pigs in Blankets Ingredients: - 2 12 cups reduced-fat baking mix - 34 cup 1% low-fat milk - 8 reduced-fat chicken hot dogs or 8 turkey hot dogs, cut in half Directions: - Preheat oven to 450*F. - Spray baking sheet with nonstick spray. - Combine the baking mix and milk in bowl until a soft dough forms. - Turn onto a surface lightly sprinkled with baking mix. - Knead 10 times. - Roll the dough into an 8x12-inch rectangle. - Cut the dough into 8 squares. - Cut each square in half to form 2 triangles. - Starting from the narrow end, wrap each triangle around a hot dog half. - Place on the baking sheet. - Bake until golden and browned, about 10 minutes. - Serve hot. - 3 Points per pig.
Colorful Gaucomole (Vegan) Ingredients: - 2 large ripe avocados - 1 lime juice - 2 garlic cloves, Minced - 13 cup choppled scallion - 13 cup choped red bell pepper - 14 12 ounces diced tomatoes with jalapenos - 14 cup snipped fresh cilantro - 2 tablespoons Braggs liquid aminos Directions: - Slice avacados in half and remove pit. - use a melon baller to remove the flesh. - Place in a medium sized bowl and mash. - Drizzle gererously with Lime Juice. - Add Garlic, scallions, bell pepper. - add drained tomatos and cilatro. - Mix Thourghly. - Cover and Chill until ready to serve.
My Own Chili Ingredients: - 1 lb ground beef - 1 onion, chopped - 2 stalks celery, chopped - 1 green pepper, chopped - 1 (28 ounce) can diced tomatoes - 1 (10 ounce) can sliced mushrooms - 1 (14 ounce) can kidney beans - 1 (14 ounce) can pork & beans - 3 tablespoons chili powder (to taste) - salt & pepper Directions: - brown ground beef, drain fat, add chopped onion, celery and green pepper cook until soft. - add diced tomatoes, mushrooms, kidney beans, pork&beans bring to a boil. - Then add chili powder depending on how hot you like it, I usually add enough so that you notice the change in colour. - add salt and pepper to taste. - Let simmer for 1 hour until the beans are tender. - serve with grated cheddar on top and garlic bread.
"Butterless" butter chicken (modified from Everyday Indian cookbook) Ingredients: - 2 tbsp Ginger, finely chopped - 2 tbsp Garlic, finely chopped - 1 1/2 lb Chicken Breasts s or thighs, cut into bitesized pieces - 1 tbsp Garum Masala - 1 tsp Tumeric, ground - 1 cup Coconut milk - 2 medium Onions - 2 tbsp Grape seed oil - 3 tbsp Tomato paste - 1/2 cup Water - 1/2 tsp Salt Directions: - Cook onion in oil till golden brown. - Add garlic and ginger. - Cook 30 seconds. - Add tomato paste, garum masala, and Tumeric and cook for 1 minute on medium heat. - Add chicken and cook til partly done, about 5 to 7 minutes. - Add coconut milk and water. - Cook til chicken is done. - Serve with basmati rice
Chicken Breast a La Mvp Ingredients: - 4 skinless chicken breasts - 2 tablespoons cornflour - 1 tablespoon oil - 2 tablespoons sugar - 3 tablespoons lemon juice - 1 tablespoon soy sauce - 2 tablespoons ketchup Directions: - Cut the chicken into bite-size pieces. - Place the chicken pieces and cornflour in a plastic bag. - Shake well to coat all pieces. - Fry the chicken in the oil until almost done. - In a bowl mix sugar, lemon juice, soy sauce and ketchup. - Pour the sauce over the chicken. - Cook until sauce thickens. - Eat warm or cold.
Mozuku Seaweed & Cucumber Ingredients: - 160 grams Mozuku seaweed ( in vinegar) - 1 Cucumber - 1 Ginger juice - 1 Salt - 1 Soy sauce Directions: - Slice the cucumber into small strips and rub them with salt. - When the cucumber strips have wilted, drain the cucumber. - Mix the flavoured mozuku seaweed with the cucumber and add the ginger juice. - Adjust the taste to your liking with soy sauce.
Sauteed Collards Ingredients: - 1 1/2 pounds fresh collard greens - 2 tablespoons extra-virgin olive oil - 4 cloves garlic, sliced thin - 1 tablespoon white wine vinegar - Crushed red pepper to taste - Salt to taste Directions: - Rinse collards well and shake off excess water. - Cut off bottom two inches of stems. - Coarsely chop the rest. - Heat the oil in a large, heavy skillet, add the garlic and saute until lightly browned. - Stir in the collards and cook, stirring until the collards have wilted. - Stir in the vinegar and pepper and season to taste with salt. - Serve as a side dish.
Easy Chocolate Peanut Butter Pie Recipe Ingredients: - 1 graham cracker pie crust - 1 c. confectioners' sugar - 3/4 c. peanut butter (smooth) - 1 box chocolate pudding (not instant, must be cooked) - 1 med. size Cold Whip Directions: - Mix peanut butter and sugar till crumbly and pour into pie crust (leave 1 Tbsp. - aside for garnish). - Cook pudding according to directions on box and pour over peanut butter mix. - Chill immediately. - When cooled, top with Cold Whip and garnish with remaining peanut butter mix.
Vegetable Salsa Ingredients: - 1 large zucchini, diced - 1 large yellow squash, diced - 1 large red onion, diced - 1 large red bell pepper, diced - 1 large green bell pepper, diced - 1 large carrot, peeled and diced - 1 large cucumber, peeled and diced - 3 large tomatoes, chopped - 3 tablespoons red wine vinegar - 1 bunch green onion, thinly sliced - 1 cup V8 vegetable juice - 1 tablespoon olive oil Directions: - Mix all and let stand at least one hour.
Olive and Tomato Bruschetta Ingredients: - 12 slices baguette, 1/2 inch thick - 1 tomato, chopped, drained - 1/4 cup chopped black olives - 1/4 cup chopped drained canned artichoke hearts - 1/4 cup Kraft 100% Parmesan Grated Cheese - 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing - 1 Tbsp. parsley flakes Directions: - Heat broiler. - Place bread slices in single layer on rack of broiler pan. - Broil, 4 inches from heat, 2 min. - on each side or until lightly toasted on both sides. - Combine remaining ingredients. - Spoon onto toast slices, adding about 1 Tbsp. - to each.
Stromboli Ingredients: - pizza dough - 12 lb thinly sliced swiss cheese - 12 lb thinly sliced boiled ham - 12 lb thinly sliced pepperoni - 14 cup parmesan cheese, grated - garlic salt - dried oregano Directions: - Preheat oven to 350 . - Roll out dough to as thin as you can, on floured board, in a rectangle shape. - layer ham slices, swiss cheese, pepperoni, one layer only. - Sprinkle with parmesan cheese. - sprinkle with oregano and garlic salt. - Fold sides in and roll as tight as possible. - Seal edges using your finger dipped in water, make sure it is sealed tightly. - Spray cookie sheet with cooking spray. - Bake at 350 till browned, cool slightly, slice on bias 1/4" slices. - I don't recommened subsituting ingredients with this recipe.
Chicken Rolls With Sour Cream Recipe Ingredients: - 4 whole chicken breasts, skinned, boned & split - 1/4 c. butter - 1 med. onion, minced - 1 rib celery, minced - 1 carrot, minced - 1 clove garlic, chopped - 1 tbsp. paprika - 1 jar Italian cooking sauce - Salt & pepper - 3/4 c. lowfat sour cream Directions: - Shape chicken into 8 rolls and brown in butter. - Remove and set aside. - Saute/fry onion, celery, carrot and garlic till the onion is softened. - Add in paprika and cooking sauce, blend thoroughly. - Cover and simmer 20 min. - Add in chicken rolls, salt and pepper to taste and simmer about 30 min, or possibly till vegetables are thoroughly cooked. - Stir in lowfat sour cream and heat, but don't allow the sauce to boil. - Serves 6.
Lucozade and Orange Jelly/Jell-O Ingredients: - 200 ml fresh orange juice - 125 g orange jelly (the recipe calls for the kind that comes in blocks) - 375 ml lucozade, original flavour - cream, to serve - 1 bunch grapes, to serve Directions: - Heat the orange juice either in a small saucepan or the microwave. - Cut the jelly into pieces and stir into the hot juice until it has dissolved completely. - Stir in the Lucozade. - Pour into one large dish or four individual dishes. - Chill in the fridge for a couple of hours. - Serve with cream and some halved grapes.
Chicken With a Green and White Taste Ingredients: - 2 teaspoons salt - 1 34 teaspoons onion powder - 1 34 teaspoons dried oregano - 1 12 teaspoons ground cumin - 1 teaspoon paprika - 1 teaspoon ground dried New Mexico chile - 34 teaspoon garlic powder - 34 teaspoon ground dried ancho pepper - 12 teaspoon cayenne - 12 teaspoon ground cinnamon - 12 teaspoon ground nutmeg - 12 teaspoon black pepper - 12 teaspoon white pepper - 1 chicken, 3-4 pounds, cut into 8 serving pieces - 2 tablespoons vegetable oil - 3 cups chopped onions - 14 cup jalapeno, seeded and minced - 14 cup all-purpose flour - 4 cups chicken stock - 1 cup heavy cream - 4 ounces white cheddar cheese, grated - 4 ounces monterey jack cheese, grated - 1 lb sugar snap pea, trimmed Directions: - Combine seasoning mix ingredients in a small bowl and mix well. - Sprinkle 4 teaspoons seasoning mix over the chicken and rub it inches. - Heat oil in a heavy pot over high heat until it begins to smoke, 3-4 minutes. - Add chicken in batches, skin side down. - Cook, turning frequently, until golden brown on both sides, about 10 minutes. - Remove and set aside. - Add onions, jalapenos and remaining seasoning mix. - Cook until vegetables begin to brown, stirring and scraping pot occasionally, about 7 minutes. - Add flour and stir until no white can be seen. - Spread mixture over the bottom of the pot and cook until it forms a brown crust, 2-3 minutes. - Scrape pan. - Add stock and stir until crust dissolves completely. - Reduce heat to medium-low. - Add cream and cheeses. - Return chicken to pot along with its accumulated juices. - Cook, stirring every 3-4 minutes, until cheese is completely melted, about 10 minutes. - Add sugar snap peas and cook until they are cooked but still crunchy, 12 minutes according to Chef Paul and 5 minutes according to me. - Serve with pasta or rice. - I like it best with pasta.
Caramel-Nut Marshmallow Pops Ingredients: - 25 KRAFT Caramels - 1/2 cup canned sweetened condensed milk - 1/4 cup butter - 30 JET-PUFFED Marshmallows - 1 cup PLANTERS Lightly Salted Dry Roasted Peanuts, finely chopped Rite Aid Buy 1 Get 1 Free thru 02/06 Directions: - Microwave caramels, milk and butter in microwaveable bowl on HIGH 2 min. - or until caramels are completely melted and sauce is well blended, stirring after each minute. - Insert lollipop stick into 1 marshmallow; dip in caramel sauce, then in nuts. - Place on waxed-paper covered baking sheet. - Repeat with remaining marshmallows, sauce and nuts. - Let stand 20 min. - or until caramel coating is firm.
Bacon Wrapped Chestnuts Recipe Ingredients: - 1 lb bacon each slice cut into 3 pcs - 2 can sliced water chestnuts - 10 ounce ketchup - 1 c. brown sugar Directions: - Wrap bacon around two water chestnuts slices and secure with a toothpick. - EBake at 350 for 30 min on a foil lined jelly roll or possibly cake pan, this will make clean-up a snap. - EMix together ketchup, sugar, and brown sugar. - ESpoon sauce over each appetizer, taking care not to cover the toothpick. - EThis will help keep them from getting sticky when serving. - EContinue baking another 30 min. - ERemove from foil and serve.
Creamed Spinach Fettuccine Ingredients: - 1 lb spinach fettuccine - 5 tablespoons unsalted butter - 1 (10 ounce) package frozen spinach, thawed, squeezed dry - 1 14 cups heavy cream - ground nutmeg, a pinch - salt - fresh ground black pepper - 1 14 cups freshly grated parmesan cheese Directions: - Bring a large pot of salted water to a boil; add in pasta; cook according to package directions for al dente. - Meanwhile, melt butter in a big skillet over medium heat. - Add in the spinach and cream; cook/stir, until the cream is reduced, about 8 minutes. - Season with nutmeg, salt, and pepper. - Drain the pasta and add it to the spinach in the skillet. - Add 1 cup of parmesan cheese; toss thoroughly to coat. - Serve immediately, topped with the remaining 1/4 cup parmesan.
Two-Bean Vegetarian Chili Ingredients: - 2 cups long-grain brown rice, uncooked - 2 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing - 2 carrots, cut into 1/4-inch-thick slices - 1 onion, chopped - 1 red pepper, chopped - 3 cloves garlic, minced - 2 cans (14.5 oz. each) diced tomatoes, undrained - 1 can (15.5 oz.) red kidney beans, rinsed - 1 can (15.5 oz.) cannellini beans, rinsed - 1/2 cup KRAFT Original Barbecue Sauce - 3 Tbsp. chili powder - 1 cup frozen corn - 1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese Directions: - Cook rice as directed on package. - Meanwhile, heat dressing in large saucepan on medium-high heat. - Add carrots, onions, peppers and garlic; cook and stir 6 to 8 min. - or until vegetables are crisp-tender. - Add all remaining ingredients except corn and cheese; stir. - Bring to boil; simmer on medium-low heat 30 min., stirring occasionally. - Stir in corn; cook 5 min. - or until heated through. - Serve chili over rice; top with cheese.
Fig and goat cheese salad Ingredients: - 2/3 Pecans - 3 oz Goat cheese - 2 tbsp Olive oil - 8 Figs (prefer brown) - 1 dash salt and pepper - 2 tbsp White Balsamic vinegar or White wine vinegar - 1 packages Arugula - 1/4 Red onion sliced thin Directions: - Toast pecans. - Heat oven at 350 and roast for 7-8 mins. - Check occasionally to ensure they aren't getting burned. - When they are done, remove from the baking dish and set aside. - Slice figs either in half or quarters, set aside. - Slice onions thinly. - Put arugula in bowl, add balsamic vinegar, olive oil and salt and pepper. - Stir gently. - Add figs, onions, pecans, and goat cheese. - Break up goat cheese in small bite size portions. - Stir salad gently and serve!
Tasteful Light Burgers With Mushed Potatoes Ingredients: - 600 g minced beef - 1 onion, chopped - 40 g breadcrumbs - 1 egg - 14 bunch parsley, finely chopped - 3 tablespoons spearmint, finely chopped - 2 tablespoons wine vinegar - 50 ml milk - 50 ml olive oil - 1 lemon, juice of - salt and pepper - 1 kg potato, chopped in cubes - 2 tablespoons butter - 1 garlic clove, trimmed - 12 cup parsley, finely chopped - 1 teaspoon ground nutmeg - 100 ml milk - salt and pepper Directions: - For the mushed potatoes. - We boil the potatoes in lightly salted water. - We put them in a large bowl and mush them well. - We add butter and garlic and we stir well. - We pour milk, add salt, pepper, the nutmeg, the parsley and we stir. - We leave aside and keep it warm. - beef burgers. - In a large bowl we put all the ingredients together and mix them. - We mold into burgers (1,5-2cm thick) and we grill them in a nonstick frypan for 12-15 minutes. - We remove them from the pan and pour the lemon juice. - We serve in a wide plate with the mushed potatoes aside. - Tip: You can accompany with a salad, depending the season. - For the summer you can make a greek salad or stimmed zucchini. - During winter a lettuce salad or spinach salad is a very good choice.
Vegetable Stock Ingredients: - 1 lg. leek, halved lengthwise with half the green part removed - 3 baking potatoes, unpeeled - 6 carrots, peeled - 8 celery stalks - 3 md. zucchini - 2 lg. unpeeled onions, quarted - 1/2 lb. fresh mushrooms, quartered - 1 head of garlic, unpeeled, but crushed - 10 black peppercorns - 8 fresh thyme sprigs - 8 fresh parsley sprigs - 3 bay leaves Directions: - Cut the leek, potatoes, carrots, celery and zucchini in 1 inch pieces. - In a large stockpot combine all the ingredients - add water until it is six inches above the top of the vegetable. - Bring to a boil, uncovers; reduce heat, cover and simmer on hour, skim top if necessary. - Remove cover after hour and simmer 45 minutes and then strain, pressing vegetables with spoon to release their flavor.
Shrimp Po Boys with Spicy Mayo Ingredients: - 1/2 cup whole-wheat flour - 2 cups whole-wheat panko breadcrumbs, such as Ians All-Natural - 3 egg whites - 8 ounces large shrimp, peeled and deveined - Salt - 1/2 cup Roccos Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmanns Low-Fat Mayonnaise Dressing - 2 tablespoons Tabasco sauce - 4 sprouted-grain buns, such as Ezekiel 4:9, toasted or broiled - 4 leaves shredded romaine lettuce - 1/2 cup jarred roasted red pepper strips Directions: - Preheat the oven to 450 F. Place a wire rack on a baking sheet and set it aside. - Place the flour in a shallow dish. - Place the panko in another shallow dish. - In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks. - Working in batches, dredge the shrimp in the flour, shaking off any excess. - Add the shrimp to the egg whites; toss to coat completely. - Then add the shrimp to the panko and turn to coat them completely. - Place the shrimp on the wire rack, and season them generously with salt. - Bake until the breading is golden and crispy and the shrimp are cooked through, about 8 minutes. - Meanwhile, stir the mayonnaise and Tabasco sauce together in a small bowl. - Spread the cut sides of each bun generously with the mayonnaise mixture. - Top the bottom half of each bun with lettuce and red pepper strips. - Pile the shrimp on top of the peppers. - Place the bun tops over the shrimp, and serve. - Fat: 57g (before), 5.2g (after) - Calories: 837 (before), 342 (after) - Protein: 24g - Carbohydrates: 53g - Cholesterol: 71mg - Fiber: 8g - Sodium: 813mg
Sugar Glaze Ingredients: - 1 12 cups confectioners' sugar - 3 -4 tablespoons water Directions: - In a Small Bowl, Mix Confectioners Sugar with the water till mixture is smooth but just thick. - Pour Glaze to a Liquid Measuring Cup and Drizzle over Cake, or Loaves and let dry about 15 min before serving.
Vickys Sweet Potatoes with a Smoky Tomato Filling Ingredients: - 4 sweet potatoes, skins left on - 3 tbsp olive oil - 2 small red onions, finely chopped - 2 small red bell peppers, deseeded & diced - 1/2 red chilli, deseeded & finely chopped - 450 grams cherry tomatoes, halved - 300 grams sweetcorn - 1 tsp smoked paprika Directions: - Preheat the oven to gas 4 / 180C / 350F - Scrub the potatoes clean then pierce them all over with a fork. - Bake for 40 minutes or until cooked through - Meanwhile heat the oil in a pan, add the onion and fry for a few minutes - Add the diced pepper and chilli and cook a further 3 minutes. - Add more chilli if you like more heat - Add the tomatoes, sweetcorn and paprika and cook another 3 minutes - Season to taste with salt & pepper - When the potatoes are done, slice in half lengthways and spoon the tomato mixture over each half - Serve with a spoonful of sour cream and a sprinkling of chives. - Coconut cream soured with a little lemon juice and pepper is a great dairy & nut-free alternative
Lamb in Acorn Squash Halves Ingredients: - 3 medium acorn squash, halved and seeded - cooking spray - 1 teaspoon olive oil - 12 lb ground lamb - 1 cup onion, chopped - 1 garlic clove, minced - 2 tablespoons fresh parsley, chopped - 2 tablespoons of fresh mint, chopped - 14 cup currants - 2 tablespoons pine nuts - 1 teaspoon ground cinnamon - 14 teaspoon salt - 18 teaspoon pepper - 1 12 cups cooked long-grain rice - 1 cup tomato sauce Directions: - Preheat oven to 400. - Place squash cut-side down, in a 9 by 13 inch baking pan; add 1/4 inch and cover with foil. - Bake 50 minutes or until squash is tender. - While squash is baking, coat a large skillet with cooking spray. - Add olive oil and tilt to coat the bottom. - Add lamb, onion, and garlic; saute until lamb is brown, about 5 minutes. - Drain off any fat. - Add parsley, mint, currants, pine nuts, cinnamon, salt and pepper. - Stir to combine. - Cover and simmer 10 minutes. - Stir in rice and tomato sauce. - Remove from heat. - Remove squash from oven. - Reduce heat to 350. - Drain off liquid from pan and blot squash dry with paper towels. - Place squash, cut side up, in plan. - Fill each hollow with 1/2 cup of the meat filling. - Cover pan loosely with foil and bake 15 minutes or until filling is hot.
Tiramisu Ice Cream Ingredients: - 2 cups (450 g) mascarpone - 1 cup (250 ml) half-and-half - 2/3 cup (130 g) sugar - Pinch of salt - 1/4 cup (60 ml) coffee-flavored liqueur, such as Kahlua - 3 tablespoons (45 ml) brandy or dark rum - Mocha Ripple (page 211) Directions: - Puree the mascarpone, half-and-half, sugar, salt, liqueur, and brandy together in a blender or food processor until smooth and the sugar is dissolved. - Chill thoroughly in the refrigerator. - Freeze in your ice cream maker according to the manufacturers instructions. - As you remove it from the machine, alternate layers of Mocha Ripple with the frozen ice cream in the storage container. - Make a classic affogato, which means drowned in Italian, by pouring warm espresso over Tiramisu Ice Cream served in a small bowl.
Northern Thai Chile Powder Ingredients: - About 16 diplii diplii (long peppers) - 2 tablespoons coriander seeds - 2 tablespoons cumin seeds - 2 tablespoons Sichuan peppercorns (optional) - 2 tablespoons torn prik haeng (dried hot red chiles), seeds discarded - Special equipment: an electric coffee/spice grinder Directions: - Break enough diplii diplii in half to measure 2 tablespoons. - Toast diplii diplii, coriander, cumin, peppercorns (if using), and chiles together in a 10- to 12-inch heavy skillet over moderately low heat, stirring, until fragrant and coriander seeds are a shade darker, 5 to 6 minutes. - Transfer spices to a bowl to cool to room temperature, about 5 minutes, then finely grind in grinder.
Gojito Ingredients: - 1 1/2 ounces rum (recommended: Bacardi Superior) - 1/2 -ounce pama liqueur - Handful fresh mint leaves, plus more for garnish - 1/4 cup goji berries - 1/2 lime, juiced, plus lime wedges for garnish - 2 sugar cubes - Club soda - Goji juice Directions: - Combine the rum, pama liqueur, mint leaves, goji berries, lime juice and sugar cubes in a cocktail shaker and muddle. - Strain into rocks glasses and top with club soda and goji juice. - Garnish with lime wedges and mint sprigs. - A viewer, who may not be a professional cook, provided this recipe. - The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Crustless Ham Quiche Recipe Ingredients: - 1 (8 ounce.) can unsweetened pineapple tidbits, liquid removed (reserving juice) - 1 sm. onion, minced - 1 sm. green pepper, minced - 1 c. finely minced lean cooked ham - 3/4 c. (3 ounce.) shredded Swiss cheese - 4 Large eggs, beaten - 1/2 c. skim lowfat milk - 1 teaspoon dry mustard - 1/8 teaspoon red pepper - Vegetable cooking spray Directions: - Drain pineapple, reserving juice; set pineapple aside. - Combine pineapple juice, onion and green pepper in a skillet. - Cook over medium heat till vegetables are tender and liquid evaporates. - Remove form heat; stir in pineapple, ham and cheese. - Set aside. - Combine Large eggs, lowfat milk, mustard, and red pepper in a large bowl; beat till well blended. - Add in reserved pineapple mix; mix well. - Pour into a 9-inch quiche dish or possibly pie plate coated with cooking spray. - Bake at 350 degrees for 35 min or possibly till a knife inserted off center comes out clean. - Let stand 10 min before serving. - Cut into wedges and serve hot. - Makes 6 servings (178 calories per serving).
Chocolate Chip Pecan Pie Ingredients: - 1 each pie shell (9 inch) - 4 large eggs - 1 cup sugar granulated - 1 cup corn syrup, light - 3 tablespoons vegetable shortening melted - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 2 cups pecan halves - 1/2 cup chocolate chips (semi-sweet) - 1 tablespoon bourbon Directions: - For crust, prepare but do not bake. - Heat oven to 375F (190C). - For filling, beat eggs in large bowl at low speed of electric mixer until blended. - Stir in sugar, corn syrup, shortening, vanilla and salt with spoon until blended. - Stir in nuts, chocolate chips and bourbon. - Pour into unbaked pie crust. - Bake at 375F (190C) F for 55 to 60 minutes, or until set. - Cover edge with foil, if necessary, to prevent overbrowning. - Cool to room temperature before serving. - Refrigerate leftover pie.
Smoked Paprika Potatoes Ingredients: - 1 olive oil - 2 lb about cooked & cooled peeled whole small potatoes - 1 large onion, sliced - 2 garlic cloves - 1 salt & pepper to taste - 1 cup vegetable or chicken broth - 1 smoked paprika Directions: - Heat pan to medium heat & drizzle olive oil - Add onions cook for a few minutes then add garlic. - Season with salt & pepper. - Add sliced potatoes and cook, stirring so potatoes dont stick but let get some color. - Add 1/2 broth & sprinkle paprika over potatoes stir to coat potatoes - Add 1/2 broth & sprinkle paprika over potatoes stir to coat potatoes - Turn heat to low and simmer add broth to prevent sticking. - Season with salt & pepper. - Enjoy :)
Ranch French Bread Ingredients: - 2 (1/4 ounce) packages active dry yeast - 12 cup warm water (110 to 115 degrees) - 12 cup sugar, divided - 2 cups warm buttermilk (110 to 115 degrees) - 12 cup butter or 12 cup margarine, softened - 3 eggs - 1 (1 ounce) envelopeoriginal ranch dressing mix or 4 tablespoons ranch dressing - 2 teaspoons salt - 8 -9 cups all-purpose flour Directions: - In mixing bowl, dissolve yeast in warm water; then add 1 teaspoon sugar; let stand for five minutes. - Add the buttermilk, butter (or margarine), eggs, ranch dressing mix (or salad dressing), salt, 4 cups flour and remaining sugar; mix well until smooth. - Stir in 4 or 5 more cups of flour until you have a soft dough. - Knead the bread dough on a floured surface for about 6 or 7 minutes, then put it in a greased bowl, cover& let rise for about an hour; until doubled in size. - On a floured surface, punch dough and divide into 4 equal sections. - Shape each into a long"log" about 12 inches long but not too wide and flat, then slash the top of each loaf with a knife. - Cover and let rise in a warm place until doubled; about 30 minutes. - Bake in a 350 oven for 20 to 25 minutes or until golden brown; but do not bake more than 2 loaves at a time.
Pan-Roasted Potatoes and Onion with Turmeric Ingredients: - 1 pound russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning - 1/4 cup canola oil - 1 large red onion, cut into 1/2-inch cubes - 1/4 cup finely chopped fresh cilantro leaves and tender stems - 1 1/2 teaspoons coarse kosher or sea salt - 1 teaspoon ground turmeric - 1 teaspoon ground Deggi chiles (see Notes) or 1/2 teaspoon cayenne (ground red pepper) mixed with 1/2 teaspoon sweet paprika Directions: - Drain the potatoes and pat them dry. - Heat the oil in a large skillet, or in a wok, over medium heat. - Add the potatoes and onion, and stir once or twice. - Cover the skillet, and let the vegetables slowly roast and sweat, stirring them occasionally, until a thin brown layer of crust has formed on the bottom of the skillet and the potatoes are tender (some of the cubes should almost fall apart when pierced), 15 to 20 minutes. - If the skillet seems too hot and the crust appears to be burning, lower the heat a notch. - Stir in the cilantro, salt, turmeric, and ground chiles. - Pour in 1 cup water, and scrape the skillet to release the dark brown layer of onion and potatoes. - (Once the water warms, the layer will loosen much faster.) - Bring the orange-yellow curry to a boil and cook, uncovered, until it thickens, about 2 minutes. - Then serve.
Fish Fumet Ingredients: - 2 pounds bones from white fish, such as trout, snapper, flounder, or bass - 2 teaspoons olive oil - 1 cup chopped onion - 1/2 cup chopped celery - 1 cup diced leek (thoroughly washed) and/or fennel trimmings (bulb and feathery tops) - 1 cup mushroom trimmings, or 6 button mushrooms - 2 cups dry white wine - Bouquet Garni (p. 145) made with bay leaf, thyme, tarragon, parsley stems - 1/4 teaspoon whole black peppercorns - 1/4 teaspoon salt Directions: - Rinse the fish bones under running water to make sure they are free of blood and guts. - Heat the olive oil and vegetables in a large pot over medium heat for about 7 minutes, stirring, until softened but not browned, then lay the fish bones on top, cover the pot, and reduce the heat to low. - Sweat the bones for about 5 minutes, uncover the pot, and pour the wine over the bones. - Add water to come about halfway up the pot (about 2 quarts), then add the Bouquet Garni, peppercorns, and salt. - Bring to a boil slowly, then lower the heat and let it simmer for about 20 minutes. - Remove the broth from the heat, let it steep about 5 minutes, then strain it through a fine strainer. - Let it cool, then put it in small containers and freeze what you dont use.
Red Lentil Soup Ingredients: - 2 tablespoons olive oil - 2 cups onions, finely chopped - 3 garlic cloves, minced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 8 cups vegetable stock - 1 34 cups dried red lentils - 2 carrots, finely chopped - 12 cup celery leaves, coarsely chopped - 1 pinch red pepper flakes - 14 cup fresh lemon juice - salt and pepper Directions: - Heat oil in pot over medium heat. - Add onions and garlic, cook, stirring occasionally, until onions are translucent (about 5 minutes). - Add cumin & coriander; stir for about 30 seconds. - Stir in 6 cups of vegetable stock, the lentils, carrots, celery leaves, and red pepper flakes. - Increase heat to high and bring to a boil. - Reduce heat; cover and simmer, stirring occasionally, until the lentils are tender, about 30 minutes. - Stir in remaining 2 cups of stock and lemon juice. - Season to taste.
Beef Bean Enchiladas Recipe Ingredients: - 1 1/2 lbs. grnd beef - 1 med. onion, minced - 1 (1 lb.) can refried beans - 1 teaspoon salt - 1/8 teaspoon garlic pwdr - 1/3 c. taco sauce - 1 c. ripe olives, quartered - 2 (10 ounce.) cans enchilada sauce - Salad oil for frying tortillas - 12 corn tortillas - 3 c. shredded cheddar cheese Directions: - Crumble grnd beef in a frying pan; add in onions. - Saute/fry till meat is browned and onions are tender. - Drain off excess fat. - Stir in beans, salt, garlic pwdr, taco sauce and olives; heat till bubbly. - Heat enchilada sauce; pour half the sauce into an ungreased shallow 3 qt baking dish. - In small frying pan, heat salad oil about 1/4" deep. - Dip tortillas, individually, in warm oil to soften; drain quickly. - Place 1/3 c. beef filling on each tortilla; roll to enclose filling. - Place seam side down in baking dish. - Pour remaining enchilada sauce over the filled tortillas. - Cover with shredded cheese. - Bake, uncovered 350 degrees for 20 to 25 min. - To Serve: Top each serving with lowfat sour cream combined with green chili salsa. - May garnish with sliced, pitted ripe olives. - Serves 4 to 6.
Cajun Chicken by Mary Windsor Ingredients: - 14 cup margarine - 1 cup rice, uncooked - 1 whole chicken, cut up - 1 teaspoon sage, chopped - 1 (10 1/2 ounce) can cream of celery soup - 1 (10 1/2 ounce) can cream of onion soup - 12 cup water - 12 cup milk Directions: - Melt margarine in 9x13 baking dish. - Add rice, spreading evenly in pan. - Place chicken pieces on rice and add sage. - Combine soups, water and milk and pour mixture evenly over chicken. - Cook uncovered for 1 hour at 350 degrees, then cover and cook 1 more hour.
Zippy Hot Broccoli Dip Madeover Ingredients: - 1-1/2 cups fresh broccoli florets, chopped - 3/4 cup shredded Cracker Barrel Shredded Light Double Cheddar Cheese - 1/2 cup Miracle Whip Calorie-Wise Spread Family Dollar $3.50 thru 02/07 - 1/2 cup chopped red peppers - 1/4 cup Kraft 100% Parmesan Light Grated Cheese - 2 Tbsp. chopped onions King Sooper's 1 lb For $0.99 thru 02/09 - 2 cloves garlic, minced Directions: - Heat oven to 375F. - Combine ingredients. - Spoon into 9-inch pie plate. - Bake 20 min. - or until heated through.
Thai-Style Chicken Pizza Ingredients: - 1/2 cup sweet chili sauce - 1 ready-to-use baked pizza crust (12 inch) - 1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Lemon Pepper Chicken Breast Strips - 1 small carrot, shredded (about 1/2 cup) King Sooper's 1 lb For $0.99 thru 02/09 - 2 Tbsp. chopped red onions - 1/2 cup shredded napa cabbage Directions: - Heat oven to 450 degrees F. - Spread chili sauce onto pizza crust. - Top with remaining ingredients. - Bake 9 to 10 min. - or until heated through.
Easy PHILADELPHIA Chocolate-Peanut Butter Cheesecake Ingredients: - 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened - 1/2 cup sugar - 1/2 tsp. vanilla - 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled - 1/3 cup creamy peanut butter - 3 Tbsp. milk - 2 eggs - 1 OREO Pie Crust (6 oz.) Directions: - Heat oven to 350F. - Beat first 3 ingredients with mixer until well blended. - Add chocolate, peanut butter and milk; mix well. - Add eggs; mix just until blended. - Pour into crust. - Bake 40 min. - or until center is almost set. - Cool completely. - Refrigerate 3 hours.
Prawn and Scallop Shumai Ingredients: - 8 ounces, weight Prawns (keep 10 Prawns For Garnishing The Shumai Afterwards) - 1/2 pounds, 2-58 ounces, weight Scallops - 1 whole Spring Onion - 1 teaspoon Sea Salt - 1/4 teaspoons Pepper Powder - 2 drops Sesame Oil - 20 pieces Shumai Pastry (Available From Asian Supermarkets) Directions: - Use a food processor to blend all of the ingredients (except the pastry). - Using a teaspoon, put filling in each pastry. - Cut the spare prawns in half and then place one on top of each shumai. - Steam the shumai for around 15 minutes. - Its now ready to serve. - Shumai can be eaten on its own or you can dip it in some soy sauce.
Chickpea Crunchies Ingredients: - 2 cups canned chick-peas, drained well and blotted dry - 12 teaspoon pepper - 12 teaspoon cumin - 12 teaspoon coriander - 14 teaspoon cayenne pepper Directions: - Preheat oven to 400*. - Toss the chickpeas with the seasonings and spread on a nonstick cookie sheet. - Bake for 30-40 minutes or until golden brown and crisp.
Braised Chinese-Style Fish Ingredients: - 2 1 1/2-pound sea bass, cleaned and left whole - 3 tablespoons cornstarch - 4 tablespoons cooking oil - 1 cup snow-pea pods - 1 cup thinly sliced fresh shiitake mushrooms - 1/2 cup sliced water chestnuts - 1/4 cup dry sherry - 1 tablespoon soy sauce - 1/4 cup water - 1 teaspoon salt - 1/2 teaspoon sugar - 1/4 teaspoon chopped fresh ginger - 1 cup chopped scallions Directions: - Rinse and dry the fish. - Coat with the cornstarch. - Heat oil in a large skillet with a cover and brown the fish in the oil on both sides. - Lower heat. - Add the pea pods, mushrooms and water chestnuts. - Combine the sherry, soy sauce, water, salt, sugar and ginger and pour over fish. - Cover and simmer about 15 minutes. - Remove fish to a warm platter. - Drain the vegetables and spread them over and around the fish. - Continue to cook the sauce until it is thickened slightly, stir in the scallions, pour over the fish and serve.
Chow-Chow (Green Tomato Relish ) Ingredients: - 4 cups (950 ml) onions - 4 cups (950 ml) cabbage - 4 cups (950 ml) green tomatoes - 5 cups (1175 ml) sweet green peppers - 1-1/2 cups (350 ml) sweet red peppers - 1/2 cup (125 ml) granulated pickling salt - 6 cups (1425 ml) sugar - 2 tbsp (30 ml) mustard seed - 1 tbsp (15 ml) celery seed - 1-1/2 tsp (7 ml) turmeric - 4 cups (950 ml) cider vinegar Directions: - Wash vegetables. - Using coarse blade on food processer,grind onions, cabbage, green tomatoes and peppers. - Sprinkle with pickling salt. - Let mixture stand overnight. - Rinse and drain. - Combine sugar, mustard seed, celery seed, turmeric, vinegar and 2 cups (475 ml) water. - Pour over vegetables. - Bring to boil; boil gently 5 minutes. - Fill hot Mason jars to within 1/2 inch of tops; adjust lids. - Process jars in boiling water bath 5 minutes; start timing when water returns to a full boil. - Makes 9 pints.
Chocolate Fudge Frosting Ingredients: - 8 oz. unsweetened chocolate - 2 sticks unsalted butter - 2 lb. powdered sugar - 1 cup whipping cream - 1-1/3 tbsp. vanilla Directions: - Melt chocolate and butter in a double boiler; cool to room temperature. - Mix the powdered sugar, whipping cream, and vanilla until well blended. - Stir in the melted chocolate. - If necessary, let the frosting sit until thick enough to spread with a knife (should only need to let it set if your chocolate was still warm). - This frosting is very rich and tastes like fudge!
Coconut Rice Pudding with Pomegranate Seeds Ingredients: - 23 cup large coconut flakes - 1 tsp. pure maple syrup - 1 pinch salt - 1 14-oz. can light coconut milk - 1/2 cup Arborio rice, rinsed and drained - 3 Tbs. sugar - 18 tsp. salt - 1 1-inch piece vanilla bean - 1/2 cup pomegranate seeds Directions: - To make Coconut Chips: Preheat oven to 300F, and line baking sheet with parchment paper, or coat with cooking spray. - Toss coconut flakes with maple syrup and salt in medium bowl until well combined. - Arrange mixture in single layer on prepared baking sheet, and bake 15 minutes, turning occasionally, or until flakes are deep brown. - Let cool to room temperature. - (Chips will crisp as they cool.) - To make Pudding: Pour coconut milk into 4-cup measuring cup, and add water until liquid reaches 4 cups. - Pour liquid into medium saucepan, and add Arborio rice, sugar, and salt. - Slit vanilla bean in half, scrape vanilla seeds into saucepan, and add pod to saucepan. - Bring mixture to a simmer over medium heat, stirring often, then reduce heat to medium-low. - Cook 22 to 25 minutes, or until Arborio rice is soft and much of liquid is absorbed, but mixture is still loose. - (It will thicken as it cools.) - Remove and discard vanilla pod. - Serve Pudding warm or chilled, topped with Coconut Chips and pomegranate seeds.
Chicken and Brown Rice Lettuce Wraps Ingredients: - 1 cup uncooked instant brown rice - 1/2 cup preshredded carrots - 1 teaspoon toasted sesame oil - 1 pound boneless, skinless chicken breasts halves, all visible fat discarded, finely diced - 3 medium green onions, sliced - 1 medium rib of celery, thinly sliced - 2 tablespoons soy sauce (lowest sodium available) - 1 tablespoon hoisin sauce - 8 medium romaine leaves Directions: - In a medium saucepan, prepare the rice using the package directions, omitting the salt and oil and adding the carrots to the boiling water when you add the rice. - When the rice is cooked, remove the pan from the heat. - Meanwhile, heat the sesame oil in a medium nonstick skillet over medium-high heat. - Cook the chicken for 4 to 6 minutes, or until no longer pink in the center, stirring occasionally. - Stir the remaining ingredients except the romaine into the rice mixture. - Stir in the chicken. - Spoon the mixture down the center of each romaine leaf and roll loosely. - Place with the seam side down on plates. - Serve immediately for the best texture. - Instead of rolling the filling in romaine leaves, try serving it on about 4 cups chopped romaine or packaged angel hair slaw. - (Per Serving) - Calories: 247 - Total Fat: 3.5g - Saturated: 0.5g - Trans: 0.0g - Polyunsaturated: 1.0g - Monounsaturated: 1.0g - Cholesterol: 66mg - Sodium: 316mg - Carbohydrates: 22g - Fiber: 3g - Sugars: 3g - Protein: 29g - Dietary Exchanges - 1 1/2 Starch - 3 Very Lean Meat
Ceylon Curry of Oysters Ingredients: - 2 tablespoons butter or coconut oil - 4 small shallots, finely chopped - 1 clove garlic, minced - 1/2 serrano or Thai chili, seeded and minced - 1 tablespoon curry powder - 1 large pinch turmeric - 1 cinnamon stick - 3 cloves - 1 bay leaf - 1 cup coconut milk - Salt - 12 oysters, shucked, liquor reserved - Juice of 1/2 lemon Directions: - In a medium saucepan over medium heat, melt the butter. - Add the shallots, garlic and chili, and saute until softened and starting to brown, 2 to 3 minutes. - Stir in the curry powder, turmeric, cinnamon stick, cloves and bay leaf and cook for 1 minute. - Reduce heat to low and add the coconut milk and 1/2 teaspoon salt. - Simmer for 3 minutes. - Add the oysters and their liquor; simmer until the oysters are just firm, 3 to 4 minutes. - Take the pan off the heat and add lemon juice and salt to taste. - Serve over rice -- the rice in the fish recipe that follows would go well -- or on hoppers (see the recipe at nytimes.com/magazine).
Antelope Roll Ups Recipe Ingredients: - 2 lb Antelope top round steaks, 1/4" thick - 1/4 tsp Garlic salt - 1 tsp Celery salt - 1 tsp Paprika - 1 tsp Dry parsley - 4 x to 6 Carrots cut into sticks - 1/2 lb Loose pork sausage meat - 1/2 c. Flour - 1 tsp Salt - 1/4 tsp Freshly-grnd black pepper - 1 Tbsp. Brown sugar - 2 Tbsp. Sweet butter - 1 Tbsp. Lard - 2 can Cream of mushroom soup - (10 3/4 ounce ea) undiluted Directions: - Lb. - the steaks to 1/8-inch thickness and cut into 4- to 5-inch squares. - Mix garlic and celery salts, paprika and parsley, and rub well into both sides of meat. - Put several carrot sticks on each piece, and spread with some sausage meat. - Roll up and tie or possibly skewer. - Dust with flour mixed with salt and pepper, and sprinkle with brown sugar. - Brown slowly in combined butter and lard. - Pour on soup. - Bake, covered, at 325 degrees for 2 1/4 hrs. - This recipe yields 6 servings.
Risotto Milanese Ingredients: - 12 cup unsalted butter - 1 14 cups finely chopped onions - 2 14 cups arborio rice - 1 teaspoon loosely packed saffron thread - 9 -12 cups of light boiling chicken broth - 34 cup freshly grated parmesan cheese Directions: - melt 1/2 of the butter over moderate heat in a large, heavy saucepan. - Add the chopped onion abnd cook, stirring occasionally, until the onion is soft and golden about 7 minutes. - Add the rice. - Stir well to coat the rice with the butter. - Sprinkle with the saffron threads. - Cook, stirring for 1 minute. - Increase the heat to moderately high. - Add 2 cups of the chicken broth (or just enough to cover the rice), stirring constantly. - When all of the broth has been absorbed, add approximately 1/2 cup more boiling broth, stirring until it is absorbed. - Repeat this procedure, adding 1/2 cups of broth until the rice is al dente. - Add broth at the end to adjust sauce. - Stir the remaining butter into the rice along with the freshly grated parmesan cheese. - Taste for seasoning, and serve hot from a large platter onto warmed plates.
Stuffed Bhindi Ingredients: - 1 teaspoon red chile - 12 teaspoon black pepper - salt - 12 teaspoon turmeric - 1 teaspoon dhaniya powder (coriander powder) - 40 okra - ghee or oil, as desired - 2 -3 diced onions - 2 -3 diced tomatoes - 2 -3 teaspoons lemon juice Directions: - Melt the ghee in frypan. - Add 4-5 tsp of the spice mix along with 2-3 diced onions, fry till brown. - Add 2-3 diced tomatoes to mix in pan. - Add 1/2 tsp lemon juice over the mix. - Stir. - 1/2 tsp of salt. - Slit ladyfingers and stuff with mixture while enjoying the company of someone dear to you. - Fry in ghee till the okara are cooked. - Serve with fresh (Indian)flatbread.
Acorn Corn Bread Recipe Ingredients: - 1/2 c. Acorn meal - 1/2 c. Cornmeal - 2 Tbsp. Flour - 2 tsp Baking pwdr - 1/2 tsp Salt - 1 x Egg - 1 Tbsp. Maple syrup - 1 Tbsp. Veg. oil - 1/2 c. Lowfat milk Directions: - Mix together the dry ingredients. - In a separate bowl beat egg, and add in the liquid ingredients. - Combine with a few swift strokes. - Pour batter into a small square greased pan and bake at 425 for 20 minutes or possibly till hard to the touch. - Serve warm with butter.
Crab Imperial, Baltimore Style Ingredients: - 4 tablespoons ( 1/2 stick) butter - 2 tablespoons diced green bell pepper - 2 tablespoons diced red bell pepper or pimiento - 1/2 cup chopped mushrooms - 3/4 cup mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon Worcestershire sauce - 1/4 teaspoon Tabasco Sauce - 1 teaspoon capers, drained and chopped - 1/2 teaspoon freshly ground black pepper - 1 teaspoon Chesapeake seasoning - 1 pound jumbo lump crabmeat, picked over - 1 egg, beaten - 1/4 cup mayonnaise - Pinch of paprika - 1 tablespoon chopped parsley Directions: - Preheat the oven to 350F. - Melt the butter in a small skillet and saute the bell peppers and mushrooms until soft. - Set aside. - Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well. - Add the sauteed peppers and mushrooms. - Place the crabmeat in a mixing bowl and pour the mixture over it. - Toss gently. - Spoon the mixture into 4 individual gratin dishes or well-cleaned crab shells. - (Place filled shells on a baking sheet.) - Bake for 20 to 25 minutes. - Meanwhile, prepare the topping: Combine all the ingredients in a small bowl and mix well. - Remove the casseroles from the oven. - Preheat the broiler. - Spoon the topping evenly over each casserole. - Place under the broiler for 1 to 2 minutes, or until nicely browned. - (If a broiler is unavailable, brown the top in the oven. - It will take a bit longer.) - Serve immediately.
Italian Pizza Sauce Ingredients: - 29 ounces tomato sauce 1 can - 6 ounce tomato paste 1 can - 1 teaspoon onion salt - 1 clove garlic or 1 teaspoon garlic salt - 1 each bay leaves - 1 1/2 teaspoons oregano dried - 1/2 teaspoon fennel seeds - 1/2 teaspoon marjoram dried - 1/2 teaspoon marjoram dried - 1/2 teaspoon basil dried - 1/2 teaspoon thyme dried - 1/2 teaspoon rosemary leaves dried Directions: - Mix all ingredients; simmer 2 or 3 hours (I use a crockpot). - Cool before using. - Makes sauce for 2 large pizza; freezes well. - PIZZA CRUST 1/4 cup warm water 1 package dry yeast 1 teaspoon sugar 13 cup warm water 2 teaspoon sugar 2 cup sifted flour - Mix first 3 ingredients together; let stand 2 minutes. - Stir and let stand 5 minutes more. - Add next 3 ingredients; mix well and knead. - Let rise 1 1/2 to 2 hours. - Makes 1 large pizza.
Grilled Chicken Sandwiches with Chimichurri Ingredients: - Chimichurri - 3 cups Italian parsley, chopped - 1-1/2 cups olive oil - 3/4 cup red wine vinegar - 24 each garlic cloves - 1/2 cup scallions, sliced - 2 Tbsp. crushed red pepper - Sandwiches - 24 each boneless skinless chicken breasts - 3 cups KRAFT Golden Italian Dressing - 1-1/2 qt. baby spinach leaves - 24 slices tomato slices - 24 each pretzel sandwich rolls, split - 1-1/2 cups KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise Directions: - Chimichurri: Process ingredients in food processor until almost smooth. - Refrigerate, covered, until ready to use. - For each sandwich: Marinate 1 chicken breast in 1 oz. - dressing for 1 hour. - Remove from marinade; discard marinade. - Grill chicken on medium heat until internal temperature registers 165 degrees F, turning after 4 min. - Place 1 oz. - spinach, 1 tomato slice and grilled chicken breast on bottom half of pretzel roll. - Top with 3 Tbsp. - chimichurri and 1 Tbsp. - mayo. - Cover with top of bun.
Cinna-D-licious French toast Ingredients: - 1/4 cup flour - 1 cup milk - 1 pinch salt - 3 eggs - 1/2 tsp ground cinnamon - 1 tsp vanilla extract - 1 tbsp sugar - 12 slice cinnamon bread Directions: - Whisk all ingredients into large mixing bowl. - Heat griddle to medium heat and lightly oil. - Dip slices of bread into mixture. - Cook till a nice golden brown on each side and enjoy! - !
No-Fail Pastry Ingredients: - 1 lb lard - 5 12 cups flour - 1 tablespoon salt - 3 teaspoons baking powder - 3 teaspoons sugar - 1 egg - 78 cup water - 2 tablespoons vinegar Directions: - Cut lard into 4 cups of flour. - The secret to making great pastry is to cut the lard in very fine, until it looks like pea meal. - Mix in the rest of the dry ingredients and flour. - In a glass measuring cup, beat egg and vinegar well. - Add water to one cup mark. - Pour into a well in dry ingredients. - Mix well. - Form into patties, and roll out as for pie dough. - Use in pie recipes as normal.
Gumbo Party Pot Creole Style Recipe Ingredients: - 1 lg. onion, minced - 1-2 lg. bell pepper, minced - 5-6 green onions, minced - Crab (imitation is okay) - 2 to 3 lbs. shrimp, peel and devein - 3 to 4 link sausages, sliced - 2 chicken, sinned and cut - Tony Chacheree's Seasoning - Garlic pwdr - 1/2 c. oil - 1 c. flour - Rice, cooked and set aside Directions: - Fill large soup pot 3/4 with water. - Turn burner on medium under pot. - Add in onion, bell pepper, and green onion, sausage, and chicken. - Cover, bring to boil. - In iron skillet, heat oil, add in flour to make a loose paste. - Season with Tony's. - Fry till very dark brown. - Stir constantly to prevent sticking and burning. - Add in by spoonfuls to boiling mix. - Stir thoroughly. - Add in shrimp and crab. - Let simmer till chicken is done. - Serve over rice as soup.
Pot Barbecue Ingredients: - 2 lbs pork roast or 2 lbs chicken breasts, trimmed of all visible fat - 12 cup vinegar - 1 cup water - 1 large onion, chopped - 12 cup Worcestershire sauce - 1 tablespoon sugar - salt and pepper Directions: - Cube meat. - All all ingredients to pot and bring to a boil. - Reduce heat and cook for 2 hours until meat falls apart and sauce cooks down. - Serve on buns with barbecue sauce and slaw.
Baked eggs in avocado Ingredients: - 1 Egg - 1/2 avocado - 2 streaky bacon - 1 slice brown bread - 1 chopped chives - 1 salt - 1 black pepper Directions: - Preheat oven to 200F Celsius - Cut avocado in half and scoop stone out - Place avocado into a ramekins, bun tray, muffin tray.. whatever keeps the avocado from rolling around your oven. - Crack the egg open into the avocado, yolk first.. it ensures the egg white cooks well. - Pop into the oven for ten mins. - Chop the chives and sprinkle over the avo/egg when removed from the oven - Cook the bacon or pancetta.. both are amazing and pop over toast. - Heaven in your mouth.
Raspberry Chipotle Bacon Grilled Cheese Ingredients: - 4 slices Thick Cut Bacon - 2 Tablespoons Unsalted Butter - 6 ounces, weight Fresh Raspberries - 2 Tablespoons Strawberry Or Raspberry Jam - 1/4 teaspoons Chipotle Chili Powder - 4 slices Thickly Cut Hearty Bread, Such As Sourdough - 6 ounces, weight Grated White Cheddar Cheese Directions: - Prepare the bacon: Place rack in the center of the oven and preheat to 400 F. Line a large rimmed baking sheet with foil. - Arrange bacon slices in a single layer on a flat ovenproof rack, then set the rack atop the prepared baking sheet. - Put it into the oven. - Bake bacon for 10-15 minutes, until crispy. - Once cooked, carefully remove the pan from the oven, set bacon between two paper towels and pat dry. - Cut each slice in half and set aside. - Preheat a cast-iron skillet to medium low. - Melt half of the butter in the skillet. - In a small bowl, gently smash and stir the raspberries, jam, and chipotle powder with the back of a spoon. - The mixture should remain fairly chunky. - Assemble the sandwiches (makes 2 sandwiches): For each sandwich, layer one slice of bread with a quarter of the cheddar, a quarter of the berries, four half-slices of bacon (2 full slices), an additional quarter of the berries, then one additional quarter of the cheese. - Carefully set one loaded bread slice down in the buttered skillet. - Place one remaining bread slice on top of the stack, then spread half of the remaining butter on the top of the bread. - Cook slowly until the bread is golden and the cheese is hot and melted, flipping once. - This will take about 4 to 5 minutes per side. - (I find it helps to place a lid or another heavy skillet directly over the pan.) - Repeat cooking the second sandwich. - Slice and serve immediately.
Tuna Cakes Ingredients: - 3 (6 ounce) cans tuna in olive oil, drained and flaked - 1 large egg, lightly beaten - 12 cup fresh cilantro, coarsely chopped - 13 cup plain breadcrumbs - 2 tablespoons light mayonnaise - 1 tablespoon fresh lemon juice - 1 tablespoon olive oil - 12 cup prepared salsa Directions: - In a medium bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, and lemon juice. - Mix together until ingredients just hold together. - Scoop out 1/3 cup tuna mixture and form into patty. - Repeat with remaining tuna mixture. - You should have 8 patties. - Heat olive oil over medium heat in large skillet. - Working in batches, cook cakes until golden brown on both sides, about 2 minutes per side. - Serve hot accompanied with salsa.
Golden Lemon Cheese Pie Ingredients: - 1 each pie shell (9 inch) baked - 1 package cream cheese - 1 can milk, low fat, sweetened, condensed - 13 cup lemon juice - 1 teaspoon vanilla extract - 13 cup sugar - 2 1/2 teaspoons cornstarch - 1/2 cup water - 1/4 cup lemon juice - 1 each egg yolks - 1 tablespoon margarine or butter Directions: - In mixer bowl, beat cheese until fluffy. - Gradually beat in Eagle brand until smooth. - Stir in lemon juice and vanilla. - Pour into prepared crust. - Top with golden lemon topping. - Golden lemon topping: In saucepan, combine sugar and cornstarch. - Add water, real lemon juice, and egg yolk; mix well. - Over md heat, cook and stir until thickened. - Remove from heat. - Stir in margarine or butter until melted.
Maggie Moo-Paul Pierce Pork Ingredients: - 2 tablespoons kosher salt - 2 tablespoons pepper - 2 tablespoons paprika - 2 tablespoons dark brown sugar - 12 tablespoon cayenne pepper - 4 lbs pork shoulder - 2 cups apple juice - 1 cup apple cider vinegar - 2 tablespoons Worcestershire sauce - 12 tablespoon liquid smoke (may be omitted, but it's oh-so-good!) - 12 tablespoon garlic powder - 6 rolls, of your choice - barbecue sauce Directions: - Mix the dry rub together and sprinkle it onto the pork roast. - Be sure to really press it into the meat so it sticks. - Cover the pork and refrigerate for at least 2 hours. - Combine the liquid ingredients and the garlic powder in a slow cooker. - Add the pork and cover. - Slow cook on low for 4 hours or until the pork shreds easily. - Remove the pork, shred it, make it into a sammich and enjoy! - Note: If you do not have a slow cooker, you can cook these in a 325 degree oven. - Just be sure to cover the pork with aluminum foil and baste the meat at least every hour.
Balsamic Pasta Salad Ingredients: - 1 lb bow tie pasta - 1 cup balsamic vinegar - 12 cup olive oil - 12 teaspoon sea salt - pepper - 14 teaspoon celery salt (optional) - 2 garlic cloves - 1 (16 ounce) container pitted black olives, sliced - 1 (16 ounce) container water-packed artichoke hearts, cut in half - 1 (16 ounce) container roasted red peppers - 1 quart cherry tomatoes, cut in half - olive oil - bite-size fresh mozzarella cheese balls Directions: - Boil one pound of any type pasta of your choice. - Tweak the amount of ingredients to your own taste. - Mix ingredients with pasta and toss. - Refrigerate for at least one hour before serving. - The longer it marinates the better.
Autumn Colors Salad Ingredients: - 1 each red and yellow pepper, sliced - 2 medium portobello mushrooms, sliced - 1 medium red onion, sliced - 1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips - 1 bag (10 oz.) mixed salad greens - 1/2 cup KRAFT Parmesan Romano Dressing Directions: - Cook and stir peppers, mushrooms and onion in large nonstick skillet on medium-high heat for 8 minutes or until vegetables are crisp-tender. - Add chicken breast strips; cook an additional 2 minutes or until chicken is heated through, stirring frequently. - Toss chicken and vegetables with salad greens in large salad bowl. - Add dressing; mix lightly.
Berry Topping For Pancakes Recipe Ingredients: - 2 c. Strawberries, sliced Or possibly raspberries - 1/4 c. Icing sugar - 1 c. Whipping cream - 2 Tbsp. Orange liqueur Or possibly - 1 Tbsp. Vanilla - 10 x Crepes, 12 inch Directions: - Sweeten berries to taste with icing sugar and set aside. - Beat the remaining icing sugar with whipping cream, vanilla and liqueur till stiff. - Serve the whipped cream filling and berries on pancakes or possibly crepes.
Bacon Blue Cheese Compound Butter Ingredients: - 1 stick unsalted butter (softened) - 1/4 cup crumbled blue cheese - 4 slice thick cut bacon Directions: - Cook bacon, drain, cool, and finely chop and set aside. - Combine the bacon and blue cheese with the softened butter. - Add pepper to taste. - Place mixture on a piece of plastic cling wrap. - Roll into a log and place in the fridge to reharden. - Use this butter on baked potatoes, steaks, or under chicken skin while roasting. - Possibilities are endless!
Apricot Gingerbread Upside-Down Cake Ingredients: - 2 cups dried apricots - 1/2 cup water or apple juice - 1/4 cup unsalted butter - 1 1/2 cups brown sugar - 1/2 cup vegetable oil - 1 large egg - 1/2 cup molasses - 1/2 cup warm water - 2 cups all-purpose flour - 2 teaspoons baking soda - 1/2 teaspoon salt - 1 tablespoon ground ginger Directions: - In a bowl, combine the dried apricots with the 1/2 cup water or apple juice and soak overnight. - Place the butter, 1/2 cup of the brown sugar, and the apricots in the slow cooker and cook on high until the butter melts and the sugar dissolves. - Stir to coat the apricots. - Spread the coated apricots evenly over the bottom of the cooker. - In a large bowl, beat together the oil, remaining 1 cup brown sugar, and the egg until thoroughly mixed. - Beat in the molasses and the 1/2 cup warm water. - Add the flour, baking soda, salt, and ginger and mix well. - Gently pour the batter over the apricots and spread evenly. - Cook on high for about 2 1/2 hours, or until a knife or skewer inserted in the center of the cake comes out clean. - Halfway through the cooking, using pot holders, carefully lift the insert out of the slow cooker and turn it around to ensure even cooking. - To unmold the cake, place a large plate over the cooker insert. - Tightly gripping them together with pot holders, invert the insert over the plate. - The cake should slip out easily. - Scoop into bowls and serve immediately.
Chip Chopped Turkey Salad Ingredients: - 1 cup torn romaine lettuce - 3 slices OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast, cut into strips - 1/4 cup whole kernel corn - 2 Tbsp. KRAFT Classic Ranch Dressing - 1 KRAFT 2% Milk Singles, cut into 4 triangles - 1/4 cup grape tomatoes - 13 RITZ Toasted Chips Sour Cream & Onion Directions: - Toss together first 4 ingredients; spoon onto serving plate. - Top with 2% Milk Singles and tomatoes. - Serve with chips.
Tilliliha (Dill Meat) Recipe Ingredients: - 4 lbs. lamb shoulder, boned and cut to 1 1/2 inch cubes - 1 quart. water - 1 tbsp. salt - 2-3 strained fresh dill or possibly 2 teaspoon dry dill leaves Directions: - Place meat in boiling water with dill and salt. - Let cook about an hour or possibly till tender. - Take off foam as it develops. - When the meat is done, remove it from the liquid, strain the broth and use for sauce.
Olive Garden Strawberries Romanoff Ingredients: - 1 cup mascarpone cheese - 1 cup fresh whipped cream - 13 cup brown sugar - 1 orange, juice of - 1 tablespoon triple sec - 2 quarts strawberries, washed and quartered - fresh mint sprig (garnish) Directions: - Combine mascarpone cheese, brown sugar, orange juice and triple sec together in a mixing bowl. - Mix thoroughly. - Fold in fresh whipped cream. - Place berries in a dessert dish or glass. - Top with cream mixture. - Garnish with a sprig of mint. - Chill until ready to serve.
Mom's Cheesecake - Simply the Best Ingredients: - 1 pint ricotta cheese - 1 (8 ounce) package cream cheese - 1 (8 ounce) package sour cream - 12 cup butter - 1 cup sugar - 4 large eggs - 1 teaspoon vanilla - 1 teaspoon lemon juice - 1 12 cups flour Directions: - Preheat oven to 325 degrees F. Cream cheeses and sour cream together. - Stir in melted butter and slowly add the sugar, continuously mixing. - Add eggs, vanilla, and lemon juice. - Add flour to mixture and keep mixing. - Pour into a floured springform pan. - Place in preheated oven and bake for an hour and a half (90 minutes). - Turn the oven off and leave the cheesecake in the oven for another two hours. - Remove from the oven, cool, and enjoy! - Ive used a variety of toppings from sliced strawberries and whipped cream, to fresh blueberries, or any of the canned toppings available. - My favorite is the one I just made I had some homemade cherry preserves from the farmers market which I thinned with some passion fruit flavored rum and drizzled it over the top slice on the plate (decorative just like the fine dining establishments do! - ), then interspersed the drizzle with chocolate syrup. - Talk about decadence! - It was like a chocolate covered cherry cheesecake! - Wonderful!
Caesar Dressing Recipe Ingredients: - 4 Tbsp. Lemon juice - 2 x Cloves garlic - 1 tsp Extra virgin olive oil - 4 x Anchovy fillets, rinsed - 2 Tbsp. Nonfat parmesan cheese - 2 Tbsp. Nonfat sourcream - 1 tsp Nature's seasonings - 1 tsp Mrs.Dash garlic and herb mix Directions: - Combine all ingredients in a blender.
Marinated Mushrooms with Smoky Onions Ingredients: - 2 large red onions, sliced 1/3 inch thick - 1/2 cup extra-virgin olive oil - Salt and freshly ground pepper - 2 large garlic cloves, minced - 2 pounds cremini mushrooms, stems discarded and caps quartered - 2 large celery ribs, thinly sliced crosswise - 2 bay leaves - 1/4 cup red wine vinegar - 1/2 cup chopped basil Directions: - Light a grill. - Put the onions in a bowl and toss with 2 tablespoons of the olive oil. - Season with salt and pepper. - Set a perforated pan over the grill and add half of the onions. - Cook over high heat, tossing with tongs, until lightly charred, about 3 minutes. - Repeat with the remaining onions. - In a large, deep skillet, heat the remaining 1/4 cup plus 2 tablespoons of olive oil and add the garlic. - Cook over moderately high heat until the garlic starts to brown, about 30 seconds. - Add the mushrooms, celery, bay leaves and vinegar and stir well. - Cover and simmer over low heat for 15 minutes, stirring a few times. - Stir in the onions and transfer to a large bowl. - Season with salt and pepper and let cool to room temperature. - Discard the bay leaves, stir in the basil and serve.
Pineapple-Coconut Pie Ingredients: - 1/2 15-ounce package All Ready Pie Crusts (1 crust), room temperature - 3 cups 1/2-inch pieces fresh pineapple, well drained - 2/3 cup sugar - 1/4 cup all purpose flour - 1/8 teaspoon salt - 3 eggs, beaten to blend - 1/4 cup (1/2 stick) unsalted butter, melted - 1/2 cup flaked sweetened coconut - 1/3 cup chopped macadamia nuts Directions: - Preheat oven to 325F. - Flatten crust on lightly floured surface; press seams together if necessary. - Fit into 9-inch-diameter glass pie dish; crimp edges. - Arrange pineapple in crust. - Combine sugar, flour and salt in medium bowl. - Add eggs and butter and blend well. - Pour batter evenly over pineapple. - Sprinkle coconut and nuts over and press lightly into batter. - Bake until light brown and center is firm to touch, about 1 hour 15 minutes. - Transfer to rack and cool completely.
Broiled Lemon-Garlic Chicken Ingredients: - 2 lemons - 2 tablespoons unsalted butter, at room temperature - 2 -3 garlic cloves, finely chopped - kosher salt & freshly ground black pepper - 2 chicken halves (3 to 3 1/4 pounds total) Directions: - Position an oven rack about 8 to 10 inches from the broiler and preheat. - Grate the lemon zest and combine in a small bowl with the butter, garlic, 1/2 teaspoon salt, and pepper to taste. - Mash with a fork to make a smooth paste. - With your fingers, gently loosen the skin on the chicken breasts, legs and thighs. - Spread the flavored butter under the skin as evenly as possible. - Halve the lemons and squeeze 2 halves over the chicken; season with salt and pepper. - Place the chicken skin-side up on a broiler pan (or a rack on a baking sheet). - Position the halves about 2 inches apart with the thick parts of the legs facing the center. - Arrange the remaining 2 lemon halves cut-side down next to the chicken. - Broil the chicken until the skin is light brown and crisp, about 8 minutes. - If the chicken browns too quickly, lower the oven rack. - Flip the chicken and the lemons and continue to broil until almost cooked through (a thermometer inserted into the thickest part will register 160 degrees), about 15 minutes. - Remove the lemons, if browned; turn the chicken again and broil until the skin is brown and crisp and the thermometer registers 165 degrees, about 2 more minutes. - Serve the chicken with the broiled lemons for squeezing on top.
Dijon Pork Steaks Ingredients: - 1 lb boneless pork chop - 3 tablespoons soy sauce - 14 cup dry white wine - 2 teaspoons sherry wine - 1 tablespoon Dijon mustard - 18 teaspoon garlic powder - 2 teaspoons vegetable oil Directions: - Place pork chops in a shallow baking pan. - Combine remaining ingredients and pour over chops. - Marinate in the refrigerator, several hour or overnight, turning occasionally. - Pre heat broiler or grill. - Place chops on a broiler pan or barbecue rack, reserving marinade. - Broil, turning once and basting occasionally with reserved marinade, until done to taste.
Crockpot Chicken Tacos (With Leftovers for Tortilla Soup!) Ingredients: - 1 envelope Taco Seasoning - 6 pieces Boneless, Skinless Chicken Breasts - 1 jar Salsa (16 0z) Directions: - Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. - Cook on high for 4 to 6 hours or on low for 6 to 8 hours. - When done, the chicken should shred easily when stirred with a fork. - For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. - This is very versatile and can be used for enchiladas, nachos, tostadas, etc. - Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time). - Here is my own version of our favorite soup at the now-defunct Tias Tex Mex. - Tortilla Soup Ingredients: - approximately 1 cup of leftover chicken taco meat 1 32. oz box of chicken broth 1 can of Milder Ro-Tel (tomatoes with chilies) 1 can of corn 2 tablespoons fresh chopped cilantro 1 tablespoon lime juice - Dump everything in a pot and simmer for about 30 minutes. - Garnish with crumbled tortilla chips and shredded cheese (Mexican blend).
Roast Beef with Glazed Onions and Worcestershire Gravy Ingredients: - 3 large onions, sliced thin - 1 (1 lb) can tomatoes, crushed and drained in a sieve - 2 tablespoons olive oil - 3 lbs tied boneless beef rib roast, at room temperature (use bones for soup) - 1 tablespoon all-purpose flour - 1 cup beef broth - 1 cup water - 2 tablespoons Worcestershire sauce Directions: - Place rack in middle of oven. - Preheat to 450F. - In a roasting pan, combine well the onions, tomatoes, oil and 1/2 cup of water. - Season to taste and roast for 10 minutes. - Season beef; give onions and tomatoes a stir and place beef on top of the vegetables; roast 15 minutes longer. - Reduce temperature to 350F and roast beef for 36 minutes longer (12 minutes more per pound), or until a meat thermometer registers 135F for medium-rare meat. - Transfer to a cutting-board and let stand 30 minutes. - Transfer 3/4 of onion mixture to a bowl and reserve, keeping warm, covered. - To the mixture remaining in the pan, add flour and cook over moderate heat, stirring, for 3 minutes. - Whisk in broth, water, Worcestershire Sauce and any juices that may have accumulated on cutting board and simmer, whisking and scraping up browned bits, for 10 minutes. - Transfer to a small pan and skim off fat. - Just before serving, carve beef, arrange on platter with reserved onion mixture. - Serve with gravy.
Quick and Easy Oriental Pork Ingredients: - 4 -6 tablespoons oil - 2 lbs boneless pork, cut in 1 inch cubes - salt and pepper - 1 small onion, chopped - 2 tablespoons minced fresh garlic (or to taste) - 1 teaspoon dryed chili flakes (or to taste) - 1 (20 ounce) can pineapple chunks in juice (undrained) - 12 cup light corn syrup or 12 cup dark corn syrup - 14 cup cider vinegar - 14 tablespoon ketchup - 3 tablespoons soy sauce - 1 green pepper, cut in 1-inch squares - 2 tablespoons cornstarch - 2 tablespoons cold water - hot cooked rice (any amount) Directions: - In a large skillet, heat oil over med-high heat. - Season the pork with salt and pepper, then brown on all sides. - Add in onions, garlic and dryed chili flakes (if using); stir for 2 minutes. - Add pineapple with juice, cornsyrup, vinegar, ketchup, soy sauce; bring to a boil reduce heat; simmer, uncovered, stirring occasionally (about 25-30 minutes) or until pork is tender. - Add in chopped green pepper; cook for about 10 minutes. - In a small bowl, mix the cornstarch with water; stir into pork mixture; bring to a boil, stirring occasionally, over medium heat; boil for 1 minute. - Serve with hot cooked rice.
Veggie soulfood delight Ingredients: - 2 cup pumpkin - 4 stick carrot - 3 stick cassava - 1 tbsp chopped garlic - 1 tbsp chopped onion - 1 1/2 cup evaporated milk - 1 1/4 tbsp table margarine(low fat) - 1 tsp salt - 1 tsp black pepper - 1 mozzarella shredded cheese - 1 grated parmesan cheese - 8 dash italian season - 1 tbsp chopped chive(escallion) - 1/2 cup chopped green sweet pepper - 1 stick chopped celery - 8 large peeled potatoes Directions: - Boil till soft and tender carrots, potatoes, pumpkin and cassava - Drain vegetables and place in a large bowl - Crush vegetables together and add all ingredients except the cheese. - Mix ingredients in bowl together adding the mozzarella and parmesan accordingly. - Place in a greased dish half of mixture and add both types of cheese on top - Place remaining veggie mix and added both types of cheese. - Place in pre-heated 350F oven and bake for 25-30minutes. - Enjoy
Socca with Caramelized Onions Ingredients: - 1 cup Chickpea Flour - 1 cup Plus 2 Tablespoons Water - 1- 1/2 Tablespoon Olive Oil, Plus More For Cooking - Fresh Thyme Or Rosemary - 2 whole Onions, Minced - Salt And Black Pepper To Taste Directions: - To make the socca batter, in a bowl, combine chickpea flour, water, salt, 1 1/2 tablespoons olive oil and the herbs. - Stir and leave it on the kitchen counter for at least one hour (covered). - To make the caramelized onions, in a skillet, heat some olive oil and stir in the onions. - Cook over medium heat for about 20 minutes or until caramelized. - To cook the Plain Socca: - 1. - Preheat the oven to 500F (260C). - 2. - Put a baking dish (or cast-iron skillet) in the oven with 1 tablespoon of olive oil in it. - 3. - When the oil is really hot, take the dish/skillet out. - 4. - Turn the broiler on. - 5. - Pour one third of the batter to cover the bottom of your dish/skillet. - It has to be thinner than a pancake but thicker than a crepe. - 6. - Cook under the broiler until the Socca is firm and a little bit brown. - 7. - You can serve it in your dish/skillet or try to put it on another serving dish. - 8. - Add salt and black pepper to taste. - 9. - Pour some more olive oil in the pan/skillet and cook the remaining batter. - For the Caramelized Onion version: - 1. - Follow the directions above, but pour the caramelized onions in the batter before pouring the batter into the dish/skillet. - 2. - Cook until the Socca is firm and the onions start to burn a little bit on the top. - 3. - Add salt and black pepper to taste. - (Recipe inspired by David Lebovitz)
Marinated Cucumber Salad Ingredients: - 2 medium cucumbers - 1 tablespoon salt - 90 g sugar - 175 ml dry cider - 15 ml cider vinegar - 3 tablespoons fresh dill, chopped - fresh ground black pepper Directions: - Thinly slice the cucumbers. - Place in a colander, sprinkling with the salt between each layer. - Place colander over a bowl and leave to drain for 1 hour. - Under cold running water, rinse the cucumber to remove all the salt. - Pat dry on absorbent kitchen paper. - Add the sugar, cider and the vinegar to a saucepan and heat gently until the sugar has dissolved. - Remove from heat and leave to cool. - Place cucumber slices in a bowl and pour over the cooled cider mixture. - Leave to marinate for 2 hours. - Drain the cucumbers and sprinkle with the dill and pepper (to taste). - Mix well then transfer to a serving dish. - Chill until serving time.

Subsets and Splits

Recipes with Input Length 439-6

This query retrieves recipes with input lengths within a specific range, which can help in understanding the variability in recipe text length but does not providedeep analytical insights.