Split (1)

train · 2.15M rows

input stringlengths 47 2k
Spaghetti with Bacon-and-Beef Sauce Ingredients: - 1 pound Spaghetti Noodles, Uncooked - 1/4 pounds Bacon - 8 whole Mushrooms, Button-type, Sliced - 1/2 pounds Ground Beef - 28 ounces, weight Crushed Tomatoes - Salt And Pepper, to taste - 1/4 cups Fresh Chopped Basil - 1 teaspoon Feta Cheese, Crumbled - 1 teaspoon Blue Cheese, Crumbled - Asiago, Parmesan, Or Romano Cheese, For Garnish Directions: - Cook spaghetti noodles according to package directions for al-dente. - When its done, drain it and set aside. - While the pasta is cooking, chop the bacon into 1 inch pieces, and cook them in a skillet over medium-high heat until half-way done. - Then add the mushrooms to the bacon. - Continue to cook until the bacon is crisp and the mushrooms are softened. - Remove mushrooms and bacon to a plate. - You can remove some of the grease if you like. - In the same pan, over medium heat, brown the ground beef. - When the beef is browned, add the mushrooms and bacon back into the pan, and mix well. - Add the canned tomatoes, salt and pepper, chopped basil, and the feta and blue cheeses. - Stir well. - Turn the heat to low, and cook for 20 minutes (covered), stirring occasionally. - Serve the sauce over pasta, topped with grated cheese (Asiago, Parmesan or Romano).
Mexican Stuffed Peppers Ingredients: - 2 cups water - 1 (8 ounce) package yellow rice mix - 2 tablespoons olive oil - 4 large green bell peppers, tops and seeds removed - 1 (16 ounce) can refried beans, or as needed - 1 (11 ounce) can whole kernel corn, drained - 1 (4 ounce) can sliced black olives, drained - 1/4 (8 ounce) jar salsa - 1 (8 ounce) package shredded Mexican blend cheese, divided Directions: - Preheat oven to 325 degrees F (165 degrees C). - Bring water to a boil in a saucepan and stir in yellow rice mix and olive oil; boil for 1 minute. - Cover, reduce heat to low, and simmer until rice is tender and water has been absorbed, about 25 minutes. - Spoon 3 tablespoons yellow rice into the bottom of each pepper. - Cover rice with layers of refried beans, corn, and black olives, filling peppers almost to the top. - Spoon salsa into peppers. - Stand stuffed peppers upright in a baking dish. - Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes. - Divide Mexican cheese blend over the peppers, return to oven, and bake until cheese has melted, about 5 more minutes.
Bread Pudding Bread Ingredients: - 10 cups bread, torn into bite-size pieces - 1 cup raisins - 1 teaspoon cinnamon - 12 cup nuts - 1 cup sugar - 3 eggs - 1 cup milk - 1 teaspoon vanilla Directions: - Pile the pieces of bread into a 9x5 inch loaf pan until the bread is about 2 inches above the rim of the pan. - This step determines the correct quantity of bread needed. - Then dump the bread pieces into a large bowl and set aside. - In a small bowl, combine the raisins, cinnamon and nuts. - Add to the bread. - In another bowl mix together the sugar, eggs, milk and vanilla and pour over the bread mixture. - Mix until all the bread is wet. - If you need more liquid, just add a little more milk. - Pack the mixture into the loaf pan. - It will now be about 1 inch below the rim of the pan. - If can be refrigerated until ready to bake, or it can be baked immediately. - Bake at 350 degrees for about 1 hour. - Cool 10-15 minutes and remove from pan. - The bread tastes and slices best when cold or at room temperature.
Cabbage Potatoes and Peas Molagootal Ingredients: - 1/2 cup mung dahl - 1/2 small cabbage chopped - 1 large potatoes diced - 1 bunch green peas frozen Directions: - Set dal to cook in about 2 cups water and a touch turmeric. - When dal is three-quarters done add shredded cabbage, potatoes and a little more water if needed on top of the dal. - Add sambar powder and salt. - Cover with a lid and let it simmer away another 10 to 15 minutes. - Veggies should be done but still holding their shape. - Stir in wet coconut. - Remove from heat. - Top with seasoning as explained in previous recipes. - If more particular, grind fresh coconut with roasted red chilli and roasted urad dal paste in lieu of the desiccated coconut.
Amazing Stuffed Shells Ingredients: - 1 (12 ounce) box jumbo pasta shells - 1 lb ground beef - 2 (15 ounce) containers ricotta cheese - 2 eggs - 1 small onion, finely chopped - 2 garlic cloves, finely chopped - 1 (12 ounce) jar spaghetti sauce - 1 (8 ounce) bag Italian cheese - fresh basil - italian seasoning - salt - pepper - red pepper flakes Directions: - Boil pasta shells according to package directions. - Mix ricotta with the eggs, a few shakes each of red pepper flakes, Italian seasoning, salt and pepper. - Stick in fridge until ready to fill shells. - Brown ground beef with onion and garlic. - When shells are ready, drain and rinse with cold water. - Add half of the sauce to a 10x13-inch pan. - Put ricotta mixture into a plastic baggie, snip off corner and fill shells. - I put any remaining ricotta in between shells. - Spoon ground beef mixture over shells. - Add remaining sauce. - Cover and bake at 350F for 30 minutes. - Remove foil and add Italian-style cheese, basil, put back in the oven until melted.
Mushroom Potato Soup Ingredients: - 2 tablespoons butter - 1 medium onion - 2 cloves sliced garlic - 1 cup sliced mushrooms - 2 pieces bacon - 6 medium unpeeled potatoes (cubed) - salt and pepper - 2 tablespoons cornstarch - 12 cup milk Directions: - Saute onions, bacon,garlic, mushrooms in butter until golden brown. - Cook potatoes in large panful of water until tender. - Add in the sauted onions, mushrooms, garlic into potatoes and water. - Cook until it starts to thicken. - Combine corn starch into milk. - Salt and Pepper to taste Add to potatoes. - Stir until thick. - Enjoy!
No Bake Chocolate Oatmeal Cookies Ingredients: - 2 cups sugar - 12 cup margarine - 3 tablespoons cocoa - 12 cup 2% low-fat milk - 3 cups old-fashioned oatmeal - 1 teaspoon vanilla Directions: - Mix sugar, margarine, cocoa and milk in a saucepan. - Bring to a boil over medium heat stirring often. - Boil 2 minutes. - Remove from heat and add vanilla and oats; stir well. - Drop by spoonfuls on to waxed paper. - Chill until cooled and hardened.
Mexican Pizza Ingredients: - 2 prepared pizza crust (like Boboli's) - 1 (8 ounce) can refried beans - 1 (16 ounce) packageof mexican chorizo sausage, cooked - 1 (1 lb) package bacon, cooked and crumbled - 12 cup onion, diced - 1 (16 ounce) package Mexican blend cheese - canned jalapeno slices Directions: - On pizza crust, brush with a little olive oil. - Layer with beans, chorizo, bacon, onion, cheese and jalapeno slices. - Cook according to direction of pizza crust.
Baked Green Beans and Mushrooms Ingredients: - 2 12 cups breadcrumbs, regular - 12 cup melted butter - 1 (12 ounce) can sliced mushrooms, drained - 3 (15 ounce) cans cut green beans, drained - 14 teaspoon salt - 14 teaspoon pepper - 2 tablespoons minced onions - 2 (10 1/2 ounce) cans cream of mushroom soup (low-sodium) - 1 cup milk - 12 cup sliced almonds, toasted Directions: - In a small bowl, combine bread crumbs and butter; place half the mixture in a greased 13 x 9 x 2-inch casserole. - Combine the green beans and mushrooms in another bowl; spoon over the bread crumbs in the casserole. - Sprinkle with salt, pepper, and the minced onion. - Combine the soup and the milk, then pour over the onions. - Sprinkle the top with the remainder of the bread crumbs. - Top with a sprinkling of the toasted almonds. - Bake at 400 degrees for 30 minutes.
Lemon herb potatoes Recipe Ingredients: - 4 large russet potatoes, scrubbed and sclied crosswise into 1/4-inch thick rounds - 1/4 cup lemon juice - 1 tsp. olive oil - 1 1/2 Tbsp. oregano leaves, copped - 2 tsp. lemon zest - 3 garlic cloves, minced - 2 tsp. salt - ground pepper - 2/3 cup cheese (crumbled feta, grated mozarella, or parmesan) Directions: - Preheat oven to 450 and prepare a 9 x 13-in baking dish with cooking spray or butter. - In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic and salt. - Layer slices in baking dish. - Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes. - Top with cheese and bake until golden, about 14 minutes more.
Fennel Slaw Ingredients: - 2 large fennel bulbs - 1 small red onion, sliced paper-thin - 1 tablespoon grated horseradish, preferably fresh - 1 cup plain yogurt - 2 tablespoons white wine vinegar - 1 tablespoon minced flat-leaf parsley - Salt and freshly ground black pepper Directions: - Trim stalks and any brown areas from fennel. - Mince enough fronds to make 1 tablespoon. - Slice fennel very thin, and place in bowl. - Mix with onion. - Mix horseradish, yogurt and vinegar together. - Fold into fennel mixture. - Fold in parsley and minced fennel fronds. - Season to taste with salt and pepper, and serve.
Smokey Roasted Peaches Ingredients: - 1 purple onion, skin removed - 1 red bell pepper, stemmed, seeded, and ribs removed - 2 jalapenos, stemmed, seeded, and ribs removed - 2 tablespoons extra-virgin olive oil - Kosher salt and freshly cracked black pepper - 4 ripe fresh freestone peaches, halved and pitted Directions: - Preheat oven to 400 degrees F. - Cut the onion and red bell pepper into rough chunks and put in a bowl; mince the jalapenos and add them to the onion and peppers. - Drizzle about 1 tablespoon of the extra-virgin olive oil over the vegetables and toss. - Add a good pinch of salt and some pepper, toss, and place on 1 side of a rimmed baking sheet. - Drizzle the peaches with another tablespoon of oil, being sure to coat the cut sides well. - Put them, cut side down, on the other side of the baking sheet. - Roast the fruit and vegetables until caramelized, about 25 minutes. - Using tongs, pull the skin off the peach halves and discard. - Arrange 2 peach halves on each serving dish, cut side up, on a bed of the roasted vegetables. - Note: If freestone peaches are not available, split the peaches leaving the pits intact; they can be removed easily after roasting.
Warm Duck Salad with Cranberries and Walnuts Ingredients: - 4 duck legs (from two 5-pound ducks) - Kosher salt and freshly ground black pepper - 5 cups Chicken Stock or low-salt canned chicken broth - 1 cinnamon stick - 1/2 teaspoon whole allspice berries - 1/2 teaspoon whole black peppercorns - 2 bay leaves - 6 sprigs thyme - 4 cups mixed greens - 1/2 cup Walnut Vinaigrette - 4 tablespoons dried cranberries - 4 tablespoons coarsely chopped toasted walnuts - Kosher salt and freshly ground black pepper - Onion Confit Directions: - For the braised duck legs: - Preheat the oven to 400F. - Season the duck legs well with salt and pepper. - Over medium-high heat, heat a medium skillet until smoking and sear the legs, skin-side down, until golden, 1 to 2 minutes. - Turn and sear the flesh side 1 minute. - Place the legs skin-side up in a pot large enough to hold them snugly and add the stock, spices, and herbs. - Bring to a boil over high heat and then place in the oven for 1 hour. - Reduce the oven to 375F., turn the legs, and cook 30 minutes longer. - Remove from the oven and cool in the cooking liquid. - Remove the duck legs when cool and discard the cooking liquid, which will be fatty. - Discard the duck skin and pull the meat from the bones (it will come off very easily) and shred it. - To serve: - Toss the greens with the vinaigrette, cranberries, walnuts, and duck. - Season lightly with salt and pepper, toss, and divide among 4 serving plates. - Variations: - For Chicken Stock, substitute Duck Stock, or a combination of duck and chicken stocks. - For Walnut Vinaigrette, substitute Sherry Vinaigrette. - For walnuts, substitute pine nuts.
Double Chocolate Chewy Cookies Ingredients: - 3/4 cup softened salted butter - 1 1/2 cup sugar - 2 large eggs - 2 tsp vanilla - 1 cup flour - 3/4 cup cocoa - 1 tsp baking powder - 2 cup dark chocolate chips - 1 cup chopped pecans Directions: - Heat oven to 350F. - Cream butter and sugar. - Beat in eggs one at a time scraping down mixing bowl. - Add vanilla. - On low speed mix in cocoa powder, flour and baking powder. - Stir in chocolate chips and pecans. - Drop mixture by heaping tablespoons on to parchment lined baking sheet. - Bake 9 to 10 minutes, tops will be soft. - Overcooking will produce a crisp cookie . - Cool on a rack for 1 minute then transfer to serving plate. - Store leftover cookies an airtight container in order to remain soft. - Recipe by taylor68too. - I am a huge fan of Hershey's Special Dark Cocoa powder which I used in recipe. - Also I used a cookie scoop in medium size for scooping ( see picture ) The cookies were cooked 10 minutes exactly. - Having the same size insures an evenly baked batch. - You may roll cookies into balls with damp hands. - Flatten top just a touch before cooking. - Watching first batch with a close eye for the cookie to spread just a bit, remain soft looking on top but have firm edges will yield proper results:-) - I yielded 34 cookies.
Old Fashioned Potato Soup - "Homemade" Potato Soup Ingredients: - 6 Potatoes, peeled, cubes - 2 Leeks, washed, cut in bite-sized pieces - 2 Onions, chopped - 1 Ham bone - 1 Carrot, peeled and sliced - 1 stalk Celery, sliced - 4 cubes Chicken bouillion - 1 tbsp (15 ml) Parsley flakes - 4 cups (950 ml) Water - 1-1/2 tsp (7 ml) Salt - Pepper to taste - 1 can Evaporated milk (13-oz) - Chopped chives for garnish Directions: - Put all ingredients except milk and chives in crockpot. - Cook on low 10 to 12 hours or high 3 to 4 hours. - Stir in milk in last hour. - Serve topped with chives.
Fried Soybeans and Chicken Nuggets Ingredients: - 150 grams Boiled soybeans - 75 grams Chicken - 1 Egg - 2 tbsp Flour - 1/3 tsp Salt - 1 pinch Pepper - 1/2 tsp Curry powder - 1 Flour Directions: - Remove the skin and excess fat from the chicken and chop into bite sized pieces (roughly, since it will be whirled in a food processor). - Drain the boiled soybeans, rinse, and drain again. - First, mix the chicken in food processor until it forms a smooth paste. - Next, add the boiled soybeans and egg, and mix. - Once well blended, add the flour, salt, pepper, curry powder, and mix. - This is how it looks blended into a paste. - Prepare flour on tray or platter, drop spoonfuls of the meat batter and dredge in flour. - (Since they are very fragile and soft, coat lightly). - Deep fry in 175C oil until golden brown. - Serve with your favorite dipping sauce. - For the sauce, I used a ratio of 5 : 4 : 1 of Japanese Worcestershire sauce, ketchup and whole grain mustard for the sauce in the foreground, and a ratio of 9 : 0.8 : 0.2 of mayonnaise, curry powder, and soy sauce for the one at the back. - This is what they look like inside.
Smoked Chicken and Spinach Pasta Ingredients: - 300g maccheroni dried pasta (or other small pasta) - 150g pumpkin, peeled and cut into 1cm cubes - 4-6 cups hot water - 1/2 cup KRAFT Easy Cheese Cream Cheese Spread - 1/2 cup milk - 1 tablespoon seeded mustard - 250g smoked chicken breasts, sliced - 2 spring onions, finely chopped - 1 cup baby spinach leaves - salt and pepper, to taste - 1/3 cup cashews, roughly chopped Directions: - Place pasta, pumpkin and water in a large bowl and cook on HIGH (850W) for 12-15 minutes or until pasta is al dente and pumpkin tender. - Drain and set aside. - Combine cheese spread, milk and mustard in medium bowl, heat on HIGH (850W) for 2-3 minutes, stirring occasionally. - Stir in chicken, spring onions, spinach, salt and pepper, return to the microwave and cook HIGH (850W) for 2-3 minutes. - Stir cheese mixture and pumpkin into cooked pasta and mix until well combined. - Serve into bowls and top with cashew nuts.
Upama and chutney -Typically Indian Ingredients: - 2 cup of water - 1 tbsp ghee - 1 chopped beans - 1 chopped onion - 1 chopped carrot - 1/2 cup peas - 1 cup rawa - 2 green chillies - 1/2 tsp ginger - 1 cup curd - 1/2 grated coconut - 1 salt and sugar to taste Directions: - in a frying pan add ghee and cumin seeds along with curry leaves, cashew nuts, onion ,carrot, beans ,peas -saute them - in another pan take a tablespoon ghee and add rawa for a min or two at medium flame - mix all the ingredients together - add 4 cups boiled water to the above mix and keep stirring so that no lumps are formed (till they get dry) - For Chutney : in a mixer , mix the curd , ginger and green chillies and add them to the grated coconut and your chutney is ready
Med Spread Ingredients: - 1 cup unsalted butter - 34 lb crumbled feta - 8 ounces cream cheese, softened - 2 cloves garlic, minced - 1 shallot, minced - 3 tablespoons dry vermouth - white pepper, to taste - 12 cup pine nuts, toasted - 1 cup chopped sun-dried tomato - 34 cup pesto sauce Directions: - In food processor, combine butter, feta, cream cheese, garlic, shallot, vermouth and pepper. - Process until smooth. - Oil a medium bowl or mold, and line with plastic wrap for easy removal. - Layer the dip as follows: 1/2 the tomatoes, nuts, pesto, cheese mixture; repeat. - Pat down the mold (I banged it on the counter), cover and refrigerate for at least one hour. - Unmold on serving plate and serve with crackers or bread.
Warm & Spicy Gumbo Dip Ingredients: - 1/4 cups Butter, Unsalted - 6 Green Onions, Sliced - 1 Red Bell Pepper, Stem And Seeds Removed Then Chopped - 1 Green Bell Pepper, Stem And Seeds Removed, Then Chopped - 1- 1/2 pound Large Shrimp, Peeled, Chopped - 14 ounces, weight Andouille Sausage, Chopped - 1 clove Garlic, Chopped - 1- 1/2 teaspoon Creole Seasoning - 1 package (8 Oz. Size) Cream Cheese - 1/2 cups Parmesan Cheese - 2 Tablespoons Parmesan Cheese - 2 Tablespoons Fresh Parsley - Toasted French Bread Baguette, Sliced Directions: - Preheat oven to 400 degrees F. - Using a Dutch oven melt butter over medium heat. - Add green onions and peppers. - Cook for 6 to 8 minutes, stirring occasionally or until peppers are tender. - Stir in shrimp, sausage, garlic, and Creole seasoning. - Cook for 2 minutes continuing to stir all ingredients together. - Reduce heat to low, add cream cheese and stir until cheese is melted. - Remove from heat and stir in 1/2 cup of Parmesan cheese. - Spoon mixture into a 2 quart baking dish. - Sprinkle with remaining cheese. - Bake at 400 degrees F for 25 to 30 minutes or until bubbly and lightly browned (or if youre like me, maybe a little toasted brown in certain places). - Remove from oven. - Sprinkle with parsley and serve warm with French bread for dipping. - Adapted from Southern Living Magazine.
Garlic Mashed Potatoes Ingredients: - 3 pounds Yukon Gold potatoes, quartered - 8 cloves garlic, peeled - Kosher salt - 6 tablespoons butter, cut into pieces - 1 cup whole milk - Freshly ground black pepper - 1/4 cup sour cream Directions: - Combine the potatoes, garlic and a pinch of salt in a pot. - Add cold water to cover. - Bring to a boil, reduce heat and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. - Drain in a colander. - To the same pot, add the butter, milk, and some salt and pepper. - Heat over medium heat until the milk is steaming and the butter melted. - Add the potatoes and garlic back to the pot and mash until smooth. - Fold in the sour cream. - Taste for seasoning and add salt and pepper as needed.
Pink's Bacon-Chili-Cheese Dog Ingredients: - 1 steamed all-beef hot dog - 3 slices crispy fried bacon - 1/4 cup chopped tomatoes - 1 slice American Cheese - 2 tablespoons mustard - 1/3 cup chili - 1 tablespoon diced onions - 1 soft hot dog bun Directions: - Spread mustard on a warm, soft hot dog bun. - Place cheese on the bun, followed by the hot dog. - Top with chili, bacon, tomatoes and onions.
Baked Mackerel Recipe Ingredients: - 2 x 350 g mackerel, gutted with head on - 150 gm Lightly cooked and cooled rhubarb, unsweetened - 30 gm Pickled ginger - 2 x Spring onions, sliced thinly Salt and pepper - 25 gm Bitter Seasoned flour - 6 x Sage leaves String to tie - 100 gm Uncooked, peeled rhubarb for julienne - 50 gm Carrots, peeled for julienne - 50 gm Celeriac, peeled for julienne - 50 gm Parsnips, peeled for julienne - 50 gm Celeriac, peeled for julienne Directions: - Preheat the oven to 220C/gas7. - Wash and dry the gutted fish. - Mix the cooked rhubarb with the sliced ginger and sliced spring onions. - Spoon the rhubarb mix into the fish cavity and tie with string. - Shred the sage leaves and mix with the julienne of vegetables and rhubarb. - Dust fish with seasoned flour. - Heat butter in an ovenproof casserole or possibly pan. - Add in the fish and fry on both sides for approximately 1 minute each. - Place the julienne of vegetables and rhubarb over the top, season and put into the oven for approximately 7-8 min (depending on size).
Spiced Red Pepper Sauce Ingredients: - 2 tablespoons olive oil - 1 small onion, chopped - 1 red fresh chili pepper, seeds removed, chopped - 1 garlic clove, crushed - 12 ounces roasted red peppers, drained, roughly chopped - 1 teaspoon balsamic vinegar - 12 superfine sugar - 10 basil leaves - salt and pepper Directions: - Heat the olive oil in a saucepan and add the onion, chili and garlic. - Fry over a low heat, until the onion has softened. - Stir in the red peppers and continue cooking until heated through. - Transfer the red pepper mixture to an electric blender or food processor and add the balsamic vinegar, sugar and basil leaves. - Season with salt and pepper and blend until smooth. - Add a little water if you prefer a thinner sauce. - Serve the sauce hot, warm or cold, and store any extra sauce in a tightly - sealed jar.
Steak Rub Ingredients: - 4 beef steaks - 14 cup maple syrup - 1 tablespoon garlic - 1 tablespoon seasoning salt - 1 tablespoon ground black pepper Directions: - Preheat the grill for high heat. - Place the steaks in a bowl, and drizzle on both sides with maple syrup. - Lightly oil the grill grate. - Place steaks on the grill and cook for 7 minutes.
Persian pasta with spiced chickpeas and pistachio recipe Ingredients: - 250 g (8.8oz) spaghetti - 1 tin of chickpeas - 1 cup onion - 1 tin of tomatoes - 1 clove of garlic - 0.5 tsp cumin - 0.5 tsp cinnamon - 0.25 tsp turmeric - 20 g (0.7oz) almond flakes - 20 g (0.7oz) pistachios - 2 tbsp chopped parsley Directions: - Boil a large pot of water for your pasta. - Dice around a cupful of your onion. - Place the flat side of a large knife on top of your garlic clove and press down firmly to release the skin. - Now peel and finely dice the garlic. - Finally, finely dice half a cup of fresh parsley. - Heat a tablespoon of olive oil in a non-stick pan on medium heat. - Cook the garlic and onion gently for 5 minutes until they are nice and soft. - Add the spices to the pan together with a quarter of a teaspoon of salt and a few good grinds of pepper. - Add the tomatoes and the drained chickpeas and turn the heat to medium/low. - Bubble the mixture away for 10 minutes whilst you cook your pasta. - Place your pasta into the boiling water with half a teaspoon of salt. - Cook the pasta for around 10 minutes, or until `al dente' (i.e. - the pasta is cooked through but has a hint of firmness left in the middle). - Whilst the pasta is cooking put a pan on medium heat without any oil and put in your almond flakes. - Dry cook them until they are nicely browned off and then keep them to the side. - Watch them like a hawk, so they don't burn. - Stir half of the parsley and the almonds into your chickpea sauce. - Drain the pasta and mix this into the sauce as well. - Serve with a sprinkling of your pistachios and some more parsley to garnish.
Zucchini-Carrot Whole Wheat Pancakes Ingredients: - 2 cups whole wheat flour - 14 cup white sugar - 14 cup brown sugar - 1 tablespoon baking powder - 1 teaspoon cinnamon - 1 teaspoon salt - 1 egg - 4 tablespoons melted butter or 4 tablespoons margarine - 1 12-1 34 cups milk - 1 small zucchini - 2 small carrots Directions: - In a mixing bowl, whisk together the whole wheat flour, white sugar, brown sugar, baking powder, cinnamon and salt. - Prepare the wet ingredients and have them ready (crack the egg, melt the butter and measure the milk). - Add the milk, butter and egg to the dry ingredients, one after another, whisking continuously. - Pour the batter onto a hot griddle and cook on both sides (flip when holes appear in the sides of uncooked batter and continuously flip until golden brown). - Serve warm with butter and maple syrup. - Do you make pancakes from scratch? - If so, what other tips do you have for making pancakes from scratch?
Shawn & Laura's Kitchen Sink Feijoada Ingredients: - 1 12 tablespoons garlic (chopped) - 1 shallot, bulb (minced) - 14 cup Italian parsley (fresh) - 1 tablespoon oregano (fresh) - 2 bay leaves (dried) - 2 medium yellow onions (diced into quarters) - 2 green onions - 3 tablespoons olive oil - 8 ounces kielbasa - 1 lb linguica sausage (or spicy sausage) - 12 lb ground beef - 4 slices bacon - 2 whole chipotle chiles (canned) - 40 ounces black beans (We used Bush's black beans in a can for convenience, but can use dried beans if properly prepared.) - 6 cups white rice Directions: - Chop garlic, shallot, green onions, parsley & oregano. - Dice yellow onions into quarters. - Slice bacon, linguica & sausage into quarters. - Pour olive oil into 14" skillet & heat on medium-high. - Add ground beef, kielbasa, linguica, bacon, onions & shallot. - Sautee until ground beef is browned. - Combine ingredients into crockpot & add black beans, chipotle peppers, bay leaves, parsley & oregano. - Mix together & turn crockpot on high for 3 hours. - While waiting make your rice. - (Add 6 cups of rice & 6 cups of water to rice cooker & set to cook. - ). - Place generous portion of rice on a plate & spoon Feijoada on top. - Wait 5 minutes before eating. - (Very hot, let it cool.) - Enjoy!
Curry Chicken Casserole Ingredients: - 1 (10 ounce) can condensed cream of mushroom soup - 12 cup sour cream - 12 cup white wine (I only use 1/4) - 1 teaspoon curry powder (yellow) - 14 cup mushroom (chopped) - 1 -2 garlic clove, minced (more the merrier) - black pepper (to taste) - 2 chicken breasts - paprika (to taste) - cheddar cheese (enough to cover) Directions: - In a small casserole dish (or small bread pan - small enough so sauce completely covers chicken), combine mushroom soup, sour cream, wine, curry, mushrooms, garlic and pepper. - Mix well. - Place chicken breasts in pan. - Sprinkle cheese over casserole. - Sprinkle paprika over cheese. - Bake at 350 for 1 hour. - * We always serve over egg noodles, but it is great with potatoes, rice, etc *.
Basil Syrup Ingredients: - 6 ounces Simple Syrup - 8 large basil leaves Directions: - In a small saucepan, bring the Simple Syrup to a boil. - Remove from the heat and add the basil. - Let cool, then refrigerate overnight. - Strain the syrup into an airtight container and refrigerate for up to 3 weeks.
Butterscotch Fudge Ingredients: - 2 (6 ounce) packages butterscotch chips - 1 (14 ounce) can sweetened condensed milk - 16 marshmallows - 12 cup peanut butter - 1 teaspoon vanilla - 18 teaspoon salt - candied cherry, cut in quarters Directions: - Combine butterscotch morsels, milk marshmallows in top of double boiler. - Place over boiling water, stir occasionally, until melted smooth. - Remove from heat. - Stir in peanut butter, vanilla salt. - Pour into greased 8" square pan. - Chill until almost firm. - Cut into squares, press cherry quarter on each square. - Makes about 2 1/4 lbs.
The 4:2:1 Golden Ratio for Always Delicious Tamagoyaki (Rolled Omelette) Ingredients: - 4 Eggs (large) - 2 tbsp Sugar - 1 tsp Salt - 1 tbsp Mayonnaise Directions: - Break the eggs into a bowl. - Put all the ingredients in the bowl with the eggs, and mix well. - Pour the egg mixture into a frying pan in 5 portions. - I use chopsticks, but you can use a spatula of course. - In 5 minutes it's all rolled up. - Roll up the omelette with each egg mixture addition. - If you cook it over high heat while slightly lifting the pan above the heat like this, the egg won't burn. - So light and tender! - If you were to ask me what I wanted for my last meal when the world was about to end, I'd choose rice, this tamagoyaki, and tofu miso soup! - I made a version with green onion. - You can also add some chopped up beni shoga red pickled ginger for color. - Tuna is a nice addition too.
Frozen Almond-Cream Desserts Ingredients: - 34 cup ground almonds - 1 tablespoon butter, melted - 1 (1/4 ounce) envelope unflavored gelatin - 14 cup cold water - 12 ounces reduced-fat cream cheese - 13 cup sugar - 34 cup nonfat milk - 14 teaspoon almond extract - 3 cups sliced peeled peaches - 2 tablespoons sugar - 18 teaspoon salt Directions: - In a small bowl, combine almonds and butter. - Press into the bottom of 12 paper or foil lined muffin cups. - Cover and freeze for 10 minutes. - Meanwhile, in a small saucepan, sprinkle gelatin over the water; let stand for 1 minute. - Cook over low heat, stirring until gelatin is dissolved completely; set aside. - In a small mixing bowl, beat the cream cheese and sugar until smooth. - Gradually beat in the milk and almond extract. - Stir in the gelatin mixture. - Spoon into the muffin cups on top of the almond crust; freeze until firm. - 10 minutes before serving, remove from freezer. - Place sauce ingredients in the blender or food processor; cover and process until pureed. - Spoon onto dessert plates. - Peel liners off desserts; invert onto peach sauce.
Red-Wine Reduction Ingredients: - 1 large onion, chopped - 2 small celery ribs, chopped - 2 carrots, chopped - 3 garlic cloves, chopped - 1 1/2 tablespoons olive oil - 1 1/2 (750-ml) bottles dry red wine (4 1/2 cups) - 1 (750-ml) bottle Ruby Port wine (3 cups) Directions: - Saute onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes. - Add wines and simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour. - Pour through a sieve into a saucepan and simmer until reduced to 2 cups. - Reheat reduction and season with salt and pepper before using.
Blackened Grouper Linguine Ingredients: - 1/4 cup vegetable oil - Salt - 6 ounces linguine - 2 cups heavy cream - 1 tablespoon lemon juice - 1 tablespoon cider vinegar - 1 bulb shallot, minced - 4 tablespoons butter - Salt and freshly ground pepper - 1 tablespoon olive oil - Cajun seasoning, for sprinkling - One 8-ounce fillet black Gulf grouper - 2 to 3 teaspoons olive oil - 1 ounce haricots verts, cut in 1/2-inch portions - 2 cloves garlic, minced - 1 ounce shredded Parmesan - Lemon wedge, for garnish Directions: - For the linguine: Bring 4 cups of water to a boil and add the oil and a dash of salt. - Add the linguine and cook until al dente (slightly firm to the bite), 3 to 4 minutes. - Drain the pasta and set aside. - For the beurre blanc: Put the cream, lemon juice, vinegar and shallots in a saucepan over medium heat. - Bring to a boil and reduce by about half. - Whip in the butter until smooth. - Strain the sauce to remove the shallots. - Add salt and pepper to taste and set aside. - For the grouper: Heat a medium nonstick pan over medium heat and add the olive oil. - Sprinkle Cajun seasoning over one side of the grouper (the serving side). - Cook until well seared and cooked through, about 3 minutes per side. - Transfer to a plate. - Heat a nonstick pan over medium heat. - Add the olive oil, haricots verts and minced garlic and cook briefly. - Add the linguine and toss in 2 ounces (1/4 cup) of the beurre blanc sauce. - To assemble, arrange the linguine in the center of a plate and place the grouper fillet on top. - Sprinkle on the shredded Parmesan and garnish with a lemon wedge. - This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. - The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
Betty's Apple Crumb Pie Recipe Ingredients: - 6 lrg Apples - 3 Tbsp. Sugar - 3 tsp Grnd cinnamon - 2 tsp Tapioca, instant - 1 x 9 inch pie shell baked - 2 Tbsp. Unsalted butter - 1 1/2 c. Flour - 1 tsp Grnd cinnamon - 3/4 c. Brown sugar - 3/4 c. Butter Directions: - Preheat the oven to 375 F.Peel, core, and slice the apples and place in a large bowl. - Add in the sugar, cinnamon. - and tapioca and stir together till the apples are well coated. - Spoon the apple mix into the pie shell. - Dot with butter or possibly margarine and set aside. - For the crumb topping, place the flour, cinnamon, and sugar in a large bowl and cut in the butter with a pastry blender or possibly two knives till the mix has the texture of coarse cornmeal. - Sprinkle the crumb mix on top of the apples. - Bake the pie for 40 to 45 mins.
Delicious Taro Root Salad Ingredients: - 350 grams Satoimo (taro) - 4 medium Umeboshi - 1 pack Bonito flakes - 2 tsp Dashi stock granules - 1 tbsp Soy sauce - 1 tbsp Sesame seeds - 1 Green onion or scallion - 2 tbsp Shredded nori seaweed Directions: - Wash the surface dirt on the taro root with water. - Place in a steamer with the skin still attached, and steam until they can be cleanly pierced with a toothpick or skewer. - When they've cooled, peel the skins as seen in the photo. - They can be removed easily by hand. - After the skins have been removed set aside 1/3. - Mash the rest, add the ingredients and mix well. - Add the taro you set aside in Step 3, and give a quick mix, careful not to let it completely mix with the other ingredients. - Transfer to a plate and top with minced onion or shredded nori (optional) and it's complete. - I also recommend with shiso leaves.
Apricot Almond Breakfast Recipe Ingredients: - on-the-Go - 1 1/2 c. dry Apricots Water - 1/2 c. Brown Sugar (or possibly less) - 1/2 c. Almonds - 8 slc Whole Wheat Bread Cream Cheese Directions: - Combine apricots with a c. of water in a saucepan; cover, and simmer over medium heat for about a half hour, removing cover toward the end to allow all the water to evaporate. - In a food processor, combine with brown sugar and nuts. - Toast the bread (or possibly do not, depending on your guests' preferences), then spread with cream cheese and the apricot-almond filling. - Makes 4 sandwiches.
Izakaya Sakura Chilled Tofu With Spicy Ground Pork Ingredients: - 2 12 tablespoons rice vinegar - 3 tablespoons soy sauce - 2 green onions, chopped - 1 12 teaspoons sugar - 1 tablespoon sesame oil - 1 (12 1/3 ounce) packagesoft fresh tofu, drained - 13 lb ground pork - 1 tablespoon vegetable oil - 14 English cucumber, finely sliced - 1 teaspoon sichuan chili bean paste (doubanjiang-Chinese spicy miso) - 2 garlic cloves, minced - 2 tablespoons soy sauce Directions: - Mix rice vinegar, soy sauce, chopped green onions, sugar and sesame oil to make dressing. - In a saucepan, add vegetable oil, garlic and doubanjiang and heat for one minute. - Add ground meat and soy sauce. - Stir-fry for 3 minutes or until meat is cooked. - Cut tofu into bite-sized pieces and serve on a plate. - Cover with the cooked meat and then add the dressing. - Serve with sliced cucumber on side.
Green Chile Cheese Cornbread Ingredients: - 1 cube butter or 1 margarine - 12 cup sugar - 2 eggs - 1 (4 ounce) can diced green chilies - 1 (8 ounce) can creamed corn - 12 cup grated sharp cheddar cheese - 14 teaspoon salt - 12 cup flour - 12 cup cornmeal - 2 teaspoons baking powder Directions: - Cream butter and sugar together. - Beat in eggs. - Add chilies. - recipe calls for a 4 oz can, but we usually halve the amount. - Mix in creamed corn, cheese, salt, flour, cornmeal and baking powder. - Put in a 8" square greased pan. - bake for 1 hour at 350 degrees. - cut into squares and serve.
Strawberries With Lemon Cream Ingredients: - 1 pint fresh strawberries, sliced - 1 -2 tablespoon sugar - 1 cup whipped topping - 2 (8 ounce) cartons lemon yogurt - 1 tablespoon lemon peel, grated Directions: - Place strawberries in a medium bowl. - Sprinkle with sugar and combine gently. - In another bowl, fold whipped topping into yogurt. - Fold in lemon peel. - To serve layer berries and yogurt into 4 parfait glasses. - Top each with lemon peel and strawberry slices.
Cheeseburger Casserole Ingredients: - 1 box macaroni and cheese - 1/2 pound ground beef - 1 onion, chopped - Salt and pepper - 1 tablespoon Italian seasoning - 1 cup shredded cheddar - 1 cup shredded mozzarella Directions: - Pre-heat oven to 450 degrees F. - Prepare macaroni and cheese as indicated on box. - Set aside. - In a skillet, add ground beef and onion, season with salt and pepper. - Brown meat and drain grease. - Mix beef, onions, macaroni and cheese, and Italian seasoning in a shallow baking dish. - Top with shredded mozzarella and cheddar. - Bake until cheese is melted. - A viewer, who may not be a professional cook, provided this recipe. - The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
1-Minute Blueberries & Cream Ingredients: - 13 cup frozen blueberries - 13 cup low fat cottage cheese - 18 teaspoon vanilla extract - cinnamon Directions: - Nuke the blueberries for 1 minute in the microwave. - (none of that fancy schmancy defrosting! - ). - In the same bowl, combine with the cottage cheese, vanilla, and sprinkling of cinnamon to your liking. - Then eat it. - :).
Easy Fruit Salad Recipe Ingredients: - 2 cans chunky lite fruit cocktail, liquid removed - 1 can mandarin oranges, liquid removed - 3 bananas, sliced - 1 can apricot pie filling Directions: - Mix together and serve chilled.
My Quick Cucumber Dip Ingredients: - 4 tbsp Sour Cream - 1/2 tsp 6 thinly sliced Cucumber - 1/2 tsp Onion salt Directions: - Add the Sour cream in a bowl and chop cucumber into very small pieces - Add the cucumber, onion salt to the cream and mix and add to serving dip dish
Banana and Chocolate Bread Pudding Ingredients: - 2 pounds brioche loaf bread, crust removed and cubed - 1/4 cup unsalted butter, melted - 3 eggs - 1/2 cup sugar - 1/4 teaspoon fresh nutmeg, grated - 3 cups milk - 1/2 teaspoon vanilla extract - 2 ripe bananas - 6 to 8 (1-inch chunks) semisweet chocolate - Dark Rum Creme Anglaise, recipe follows - 2 cups milk - 1 vanilla bean, split - 5 egg yolks - 1/3 cup sugar - 1/4 cup dark rum Directions: - Place bread into a bowl and drizzle with melted butter, mix well to coat. - In another bowl, whisk eggs, sugar, milk, nutmeg and vanilla together. - In another bowl mash up 1 banana and add to custard, pour over the bread and allow to soak for 15 minutes. - Dice up the other banana and fold into bread pudding mixture. - Grease 6 (2 1/2-inch by 2?inch) tall ring mold and wrap the bottom with foil. - Spoon bread pudding mixture into mold 1/2 way then press 1 chunk of chocolate into the center then continue to fill to the top. - Bake in a 325 degree oven until it is set and brown, about 35 to 40 minutes. - Serve with Dark Rum Creme Anglaise. - To a saucepan add milk, scrape vanilla bean seeds into milk and add the pod. - Bring almost to a boil. - Remove from heat and allow bean to infuse for 10 minutes, then remove the bean. - In a bowl whisk egg yolks and sugar until thick and light in color, then temper with hot milk. - Pour mixture back into the pot and gently stirring constantly with a wooden spoon until custard thickens slightly. - Remove from heat and strain through a fine sieve into a bowl over ice. - Stir in rum and cover tightly so skin does not form while it is cooling. - Yield: approximately 2 cups
Amish Dressing Ingredients: - 2 pounds bread use good-quality, cut into 1/2 inch cubes - 2 pounds chicken thighs, boneless, skinless poached - 1/2 cup parsley leaves minced fresh - 3/4 cup onions chopped - 1 cup celery chopped - 1 cup carrots shredded - 1 1/4 cups potatoes finely chopped and boiled - 1 tablespoon sage leaves - 1 tablespoon celery seeds - 1 teaspoon thyme dried - 1/2 teaspoon black pepper - 1/2 tablespoon turmeric - 5 large eggs - 12 ounces evaporated milk - 2 1/2 cups chicken broth preferably homemade Directions: - Preheat oven to 350F (180C). - On 2 cookie sheets, toast the bread cubes for 15 minutes, or until the bread is golden brown. - Transfer to a very large mixer bowl. - Bone the chicken and very finely chop the meat, discarding the skin. - (I do this in the food processor while chicken is still warm.) - Add the chopped vegetables and chicken meat to the bread, along with the seasonings. - Toss. - In a medium bowl, beat the eggs; add the evaporated milk and broth. - Pour over the bread mixture and blend. - The mixture will be quite moist. - Allow to stand 1 hour. - Preheat oven to 350F (180C). - Transfer the dressing to an oiled 3 quart glass casserole that is 10 inches in diameter and 3 inches deep (at this point, dressing can be frozen for future use; thaw before baking.) - Bake dressing for 2 hours, or until the center of the dressing puffs up and is golden brown on top.
Lamb Crepinettes Ingredients: - 1 3/4 pounds boneless lamb shoulder, cubed - 1/4 pound pork, trimmed of fat - 2/3 tablespoon marjoram - 1/3 teaspoon toasted cumin seed - 1/3 cup Sauteed onions - 1/3 cup red wine - 2/3 tablespoons kosher salt - 2/3 tablespoon chopped parsley - 1/3 teaspoon toasted coriander seeds - 1/3 tablespoon sugar - 1 tablespoon currants, soaked in grappa - 1 tablespoon toasted pine nuts - 1 tablespoon cooked, coarsely chopped chard or spinach - 2 pounds caul fat Directions: - In a large bowl, combine the lamb, pork, marjoram, cumin, onions, red wine, kosher salt, parsley, coriander, and sugar, and marinate overnight. - Grind the marinated mixture in a grinder fitted with a 3/16-inch plate. - Add the currants, pine nuts and chard/spinach. - Form into 5 ounce patties and wrap in caul fat. - Roast, grill, or saute, and eat hot.
Chocolate Chip Cookie Dough Truffles Ingredients: - 2 12 cups flour - 1 teaspoon salt - 14 teaspoon baking soda - 1 cup butter, at room temperature - 34 cup sugar - 34 cup brown sugar - 1 teaspoon vanilla - 13 cup cream - 1 cup miniature chocolate chip - 14 ounces chocolate, for coating Directions: - Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. - Add cream and vanilla. - Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. - Stir in chocolate chips. - Cover and chill dough for 1 hour. - Line a baking sheet with parchment or waxed paper. - When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on the lined baking sheet lined. - Place sheets in freezer and let chill for at least 30 minutes. - Melt chocolate candy coating in a double boiler or in microwave according to package directions. - Using forks or a dipping tool, dip cookie balls into candy coating to cover. - Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. - Chill until set. - Store, chilled, in an airtight container for up to 1 week.
Macaroni Salad Made Over Ingredients: - 1-3/4 cups (227 g) multi-grain macaroni, uncooked - 3 cups small broccoli florets - 1 red pepper, chopped - 1 cup Miracle Whip Calorie-Wise Spread Family Dollar $3.50 thru 02/07 - 1/4 cup low fat sour cream - 2 Tbsp. Dijon mustard - 2 hard-cooked eggs, chopped Directions: - Cook macaroni in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min. - ; drain. - Rinse with cold water; drain well. - Mix Miracle Whip, sour cream and mustard in large bowl. - Stir in macaroni mixture and eggs. - Refrigerate 2 hours or until chilled.
Angel Hair with Avocado Corn Cream Ingredients: - 2 cups chicken broth boiling, more as needed - 1 cup corn from two ears corn - 1 each avocados peeled and seeded - 2 tablespoons chives chopped - 1 teaspoon lemon juice - 4 each tomatillos parboiled - 1 each jalapeno pepper seeded and - 1 tablespoon olive oil - 1 x salt and black pepper to taste - 1 pound angel hair pasta cooked al dente - 1/2 cup parmesan, parmigiano-reggiano cheese, grated for topping Directions: - Put all ingredients except the pasta and cheese in a blender, beginning with two cups of stock and adding more as needed, up to three cups total. - Taste for seasoning and adjust. - Pour sauce into a saucepan and simmer, stirring frequently. - Pour over cooked pasta, toss, and serve with Parmesan cheese.
Juicy and Delicious! Chicken Thigh Salty Karaage Ingredients: - 2 Chicken thighs - 6 tbsp Katakuriko - 1 Frying oil - 1 Cabbage, etc - 1 tbsp Sake - 1 tsp Salt - 1 tsp Sugar - 1 dash Pepper - 1 cm Grated garlic - 1/2 tsp Grated ginger sauce (or grated ginger) Directions: - Cut the chicken thigh into bite-sized pieces and add to a bowl. - Add the flavoring ingredients and use your hands to rub into the chicken. - Let sit for 10 minutes. - Add the katakuriko, mix, and let sit for 2 to 3 minutes. - Fry in hot oil. - Serve together with minced cabbage or other vegetables. - Here's a version made from chicken breast.. - I altered the taste a little and made yakitori.. - And here's a fried chicken version!.
Jerk Ingredients: - 100 g Spanish onions, peeled and roughly chopped. - 3 cloves peeled garlic - 3 sprigs fresh thyme, chopped - 12 teaspoon salt - 1 tablespoon ground allspice (pimento berries) - 12 teaspoon mace - 12 teaspoon ground black peppercorns - 1 small red chile, ground - 6 (150 g) pork necks or 6 (150 g) spareribs Directions: - Blitz the onion, garlic, thyme and salt in a food processor, with a little oil if necessary, to make a paste. - Add the spices. - Smear on pork or spare ribs and marinate overnight. - Brush the pork with a little more oil and grill over hot coals in a covered barbeque for five to ten minutes until just cooked through. - Alternatively roast in a hot oven (220C) for about 10-15 minutes. - The outside should be dark and mysterious and the inside moist.
Northwest Spinach Salad Ingredients: - 4 cups Baby Spinach - 14 medium fennel bulb, sliced into thin strips - 12 pear, not too ripe, peeled, cored, and sliced thinly - 14 cup dried tart cherries or 14 cup cranberries - 1 cup roasted turkey, cut into bite-sized pieces - 14 cup parmesan cheese, shredded - 14 cup smoky-sweet almonds (recipe follows) - 2 tablespoons lemon juice - 1 -2 tablespoon olive oil - salt and pepper Directions: - To make the smoky-sweet almonds, heat a small nonstick skillet over medium-high flame, and add 2 t. sugar, 1 t. smoked salt (e.g. - fume de sel) and 2 T of water. - To this add a handful of slivered almonds, and toss them around in the pan until the water evaporates and the sugar stars to carmelize, about 2-3 minute When the nuts are carmel-y brown, dump them onto some parchment paper to cool, breaking them up into smaller pieces (they will stick together). - You can make these ahead and store them in an airtight container until you're ready to use them. - If you don't feel like dealing with this step, you can just use roasted/salted almonds or whatever kind of nuts you like. - Combine salad ingredients in large bowl. - (Hint: if you slice the pears first, you can soak them in some ice water with a little sea salt added to keep them from turning brown while you assemble the rest of the salad. - Then drain well before adding to the greens.) - If you plan to make this a little ahead of time to chill in the fridge, leave the cheese, pear, and nuts out until the last minute. - When ready to serve, whisk the dressing ingredients together in the empty serving bowl, tipping the bowl so the dressing gets up on the sides. - Add the salad mixture (plus the cheese, pear, and nuts if you prepped the rest ahead of time), and toss lightly. - Tossing the greens this way will help evenly coat the spinach, and keep it from getting too bruised and wilty. - Serve with crusty bread.
Barbecued Lima Beans Ingredients: - 1 14 cups dried lima beans (1/4 pound) - 12 onion, thinly sliced - 12 teaspoon salt - 14 teaspoon dry mustard - 12 teaspoon vinegar - 2 tablespoons molasses - 3 tablespoons chili sauce Directions: - Place the beans in a soup pot. - Cover with water; boil 2 minutes. - Remove from the heat, cover and let stand 1 hour. - Preheat the oven to 300 degrees F. - Prepare a 1-1/2 quart casserole with non-stick pan spray. - Drain the beans, reserving 1 cup liquid. - Combine the beans and the reserved liquid with the remaining ingredients and put in the casserole. - Cover and bake 1-3/4 hours. - Uncover and bake 30 minutes longer, adding liquid if the beans seem dry.
Ziti With Shrimp and Green Beans Ingredients: - 1/2 pound green beans - 1 1/4 pounds fresh shrimp, about 36 - 1/2 pound ziti No. 2 - 3 cups (one 28-ounce can) tomatoes - 4 tablespoons olive oil - 1/2 teaspoon plus 1 tablespoon minced garlic - 3 tablespoons tomato paste - Salt to taste, if desired - Freshly ground pepper to taste - 1 red hot chili pepper - 1/4 cup heavy cream Directions: - Pluck off the ends of the green beans and cut them into one-inch lengths. - Drop them into boiling water to cover and let simmer eight or 10 minutes, depending on size, until crisp-tender. - Drain immediately. - Peel and devein the shrimp and set aside. - Bring the water to a boil for the ziti. - Do not add the ziti. - Crush the tomatoes or blend them in a food processor. - Heat two tablespoons of the oil in a saucepan and add one-half teaspoon of minced garlic. - Cook briefly and add the tomatoes and tomato paste. - Add salt and pepper. - Cook down, stirring, about 20 minutes or until reduced to about two and one-half cups. - Meanwhile, drop the ziti into the boiling water and cook about 14 minutes. - As the ziti cooks, heat the remaining two tablespoons of oil in a large, heavy skillet and add the shrimp, chili pepper and remaining tablespoon minced garlic and cook, stirring, about one minute. - Add the green beans and tomatoes. - Bring to a boil and let simmer about one minute. - Drain the ziti and add it to the shrimp mixture. - Add the cream. - Bring to the boil and serve.
Haddock In Mushroom Cheese Sauce Recipe Ingredients: - 1 1/2 lbs. haddock fillets - 1 can condensed cream of mushroom soup - 1 c. grated sharp Cheddar cheese - 1/4 c. sherry - Paprika Directions: - Cut fish into serving pcs and arrange in baking dish. - Mix soup, cheese, and sherry and spread on fish. - Sprinkle with paprika and bake in 375 degree oven about 25 min or possibly till fish flakes. - Serves 4-6.
Tomato Pico De Gallo Stacks Ingredients: - 4 large tomatoes - 1 salt to taste - 1 pepper to taste - 1/4 cup chopped red onion - 1/3 cup fresh cilantro leaves - 1 tbsp thinly sliced jalapeno - 1/3 cup mayonnaise - 1 tbsp chopped chipotle in adobo - 2 tsp fresh lime juice - 1 tortilla chips Directions: - Thickly slice tomatoes. - Season with salt and pepper. - Make 4 stacks of tomatoes, layering red onion, cilantro leaves, and jalapeno between the slices. - Stir together mayonnaise, chipotle in adobo, and lime juice. - Drizzle the tomato stacks with the dressing. - Crumble tortilla chips over the top.
Easy as Pie, Taco Pie Ingredients: - 1 can (8 Oz. Size) Crescent Rolls - 1 pound Ground Beef - 1 package Taco Seasoning, 1 Ounce Packet - 3 cups Doritos, Crushed, Or More To Taste, Divided Use - 1 cup Sour Cream - 1- 1/2 cup Shredded Mexican Cheese Directions: - Preheat oven to 375 F. Remove the can of crescent rolls from the refrigerator and set aside. - In a skillet over medium high heat, brown hamburger and taco seasoning. - Cook over medium high heat until the meat is browned. - Then drain any grease. - Spread crescent rolls in a pie plate (or Deep Dish Baker from Pampered Chef) to form a crust, covering the bottom of the dish and going up the sides with the dough. - Put a layer of crushed Doritos as the bottom layer, adding them until the crescent dough is nicely covered (make sure to reserve some for the top layer). - Add all of the meat, then layer on your sour cream and Mexican cheese. - Top with more crushed Doritos. - Bake for 20 minutes or until crust is golden and cheese is melted. - Let set for 5 minutes before cutting. - Serves 8. - *Reheats best in the oven on a stone or in the pie plateit will get soggy if you reheat it in the microwave.
Broccoli Slaw Recipe Ingredients: - 2 pkt Broccoli slaw - 3 stalk celery, minced fine - 5 x Green onions, minced - 1 can Rice noodles - 3/4 c. Sliced almonds - 1/2 c. Sunflower seeds - 1/2 c. Oil - 1/2 c. Sugar - 1/4 c. White vinegar - 1 1/2 tsp Soy sauce Directions: - Mix all together except last four ingredients. - Then mix last four ingredients together for dressing and shake well. - Just before serving, pour dressing over salad ingredients.
Savory Baked Steak Recipe Ingredients: - 2 lbs. round steak, bottom or possibly top - Flour - 6 tbsp. butter or possibly oil - 1 teaspoon monosodium glutamate - Water - Salt and pepper - 1/2 c. can button mushrooms Directions: - Dredge steak lightly with flour, shaking off any excess. - Brown teak in warm butter or possibly oil in heavy skillet; drain and remove to baking pan or possibly dish. - Measure warm oil remaining in skillet. - For each 2 Tbsp. - ; set aside. - Two Tbsp. - flour and 1 c. water. - Return oil to skillet, blend in flour, stirring constantly till rich brown. - Stir in water, monosodium glutamate, salt and pepper to taste. - Cook gravy to medium thickness. - Pour gravy over steak, cover and bake at 350 degrees for 1 1/2 hrs or possibly till meat is tender. - Top with mushrooms during last 5 min of cooking. - Serves 4-6.
Whole Wheat Dinner Rolls Recipe Ingredients: - 1/2 teaspoon honey - 1/2 c. hot water - 1 tbsp. baking yeast - 1/2 c. warm water - 2 tbsp. honey - 1/4 c. imitation Large eggs - 2 tbsp. safflower oil - 2 1/4 c. whole wheat flour Directions: - Dissolve 1/2 tsp. - honey in 1/2 c. hot water. - Add in baking yeast and allow yeast to dissolve about 10 min. - In another bowl combine warm water, remaining honey, imitation Large eggs and oil. - Stir in yeast mix. - Add in the flour and stir. - Cover and let rise till double, about 20 min. - Grease well 12 large muffin c.. Stir down the batter and spoon into muffin c., filling each 1/2 full. - Let rise uncovered till batter reaches top of c., about 20 min. - Heat oven to 400 degrees. - Bake 15 min or possibly till golden. - Makes 12.
Banana Pudding & Cookie Dessert Ingredients: - 2 cups cold milk - 1 pkg. (4-serving size) JELL-O Banana Cream Flavor Instant Pudding - 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided - 32 NILLA Wafers - 3 medium bananas, divided Directions: - Pour milk into large bowl. - Add dry pudding mix. - Beat with wire whisk 2 min. - Let stand 3 min. - Gently stir in 1-1/2 cups of the whipped topping. - Slice 2 of the bananas; set aside. - Place 4 wafers on bottom of each of eight dessert dishes. - Top with layers of one third each of the banana slices and the pudding mixture. - Repeat layers twice. - Top with the remaining whipped topping. - Refrigerate at least 1 hour. - Cut remaining banana into 16 slices just before serving. - Top each dessert with 2 of the banana slices.
Steamed Cod Slices and Bacon with Tomato Sauce Ingredients: - 2 Fresh cod fillets - 4 slice Bacon - 1/4 Onion - 1/2 packet Shimeji mushrooms - 1/4 tin Tinned tomatoes - 1 as required Salt and pepper - 1 dash of each Oregano, thyme, etc. - 1 as required Easy melting cheese - 1 small amout of each Coarsely ground black pepper, parsley Directions: - Slice a cod fillet diagonally into 4 thin pieces. - Remove any bones. - Cut the 4 slices of bacon into 4 pieces. - Chop the onion. - Remove the hard bottom from the shimeji mushrooms and separate into small pieces. - Place the onion, shimeji mushrooms and tinned tomatoes in the centre of some baking parchment or a microwave steaming sheet. - Arrange the cod and bacon slices alternately on top. - Sprinkle the ingredients evenly over the top. - Fold and seal the parchment or microwave steaming sheet by squeezing both ends. - Microwave at 600 W for 7-8 minutes. - Sprinkle on the coarsely ground black pepper and parsley. - Adjust the cooking time to your microwave.
Peach Torte Pie Recipe Ingredients: - 3 egg whites - 1 teaspoon vanilla - Dash of salt - 1 c. sugar - 1 c. nuts, minced - 1/2 c. saltine cracker crumbs - 1 teaspoon baking pwdr - 2 to 3 sliced, liquid removed peaches, sweetened or possibly any fruit, fresh, frzn or possibly canned - Whipped cream Directions: - Beat egg whites with vanilla and salt till foamy. - Add in sugar and gradually beat till stiff peeks are formed. - Mix walnuts, cracker crumbs and baking pwdr and fold into egg whites. - Spread in a well greased 9 inch pie pan, pushing meringue higher on sides. - Bake in a slow oven, 325 degrees, for 40 min or possibly till dry on outside. - Cold. - Just before serving, fill center with peach slices and top with whipped cream.
Baked Beans With Pineapple Rings Ingredients: - 2 (16 ounce) cans pork and beans - 1 teaspoon prepared yellow mustard - 13 cup barbecue sauce - 13 cup brown sugar - 13 cup pancake syrup (or maple syrup) - 1 12 teaspoons Lawry's Seasoned Salt - 3 garlic cloves, minced - 1 small onion, sliced into rings - 1 (8 ounce) can pineapple slices, drained - 1 small green pepper, sliced into rings - 4 slices bacon, cooked and crumbled Directions: - Coat an 8x8 inch pan or other 2 quart oven-safe casserole with nonstick cooking spray. - Mix together the first seven ingredients (beans through garlic), and put into the prepared pan. - Arrange onion rings, pineapple rings, and green pepper rings on top of bean mixture. - Bake at 350 degrees for 30 minutes or until heated through and bubbly around the edges. - Remove from oven, sprinkle with bacon and serve.
My family's Mapo Eggplant Ingredients: - 4 Eggplant (slim Japanese type) - 200 grams Ground pork - 2 tbsp Oil - 1 medium-sized thick stalk Japanese leek (the white part) - 1 clove Garlic - 1 piece Ginger - 3 tsp Doubanjiang - 1 tbsp Tianmianjiang (Chinese sweet bean paste) - 2 tsp Oyster sauce - 1 tbsp Soy sauce - 1 tbsp Sugar - 1 tsp Chicken soup stock granules - 1 tbsp Sake - 150 ml water - 1 tbsp Katakuriko (dissolved in 2 tablespoons water) - 1 to 2 teaspoons Sesame oil Directions: - Remove the stems from the eggplants, and cut into large easy-to-eat pieces. - Finely chop the Japanese leeks, carrots, and ginger. - Mix together the seasoning ingredients. - Quickly fry the eggplants in 360F/180C oil. - Heat up 2 tablespoons of oil in a pan, and saute the Japanese leeks, garlic, and ginger. - Add the ground meat once it's aromatic, and saute until the meat has completely cooked through. - Add the Doubanjiang spicy bean paste to step 3, and saute some more. - Thoroughly drain the oil from the eggplants at step 2, and mix into the pan. - Add the mixed flavoring to Step 4, and lightly boil. - Thicken with katakuriko, add sesame oil for fragrance, and it is done - I doubled the amount of meat, added green peppers, and turned it into Mapo Eggplant over rice. - Guys will love this hearty dish and will gobble it all up. - Extra Box
Jambalaya Ingredients: - cooking oil or olive oil - 12 lb chicken, in bite sized pieces - 1 cup chorizo sausage (or similar we have hot Pepperamis over here) - 1 red pepper, chopped and seeded - 1 green pepper, chopped and seeded - 1 medium onion, chopped - 2 12 cups easy cook rice - 2 cups tinned chopped tomatoes - 1 12 pints chicken stock - 1 cup mushroom, chopped - 12 cup frozen peas - 1 12 cups large shrimp - 1 12 cups small shrimp - 1 teaspoon black peppercorns - 1 teaspoon cumin seed - 1 teaspoon white mustard seeds - 2 teaspoons paprika - 1 teaspoon chili powder or 1 teaspoon cayenne powder - 1 teaspoon dried thyme - 2 teaspoons dried oregano - 1 teaspoon salt - 2 garlic cloves - 1 onion, chopped Directions: - The Cajun spice. - Dry fry pepercorns, cumin and mustard seeds to release their flavours, grind them to a fine powder, add paprika, chili, thyme and salt and grind again. - Process onion and ground spices together until combined. - (Or buy ready made, its a lot easier). - The Jambalaya. - Heat enough oil to cook chicken and chorizo sausage until lightly browned, remove from pan with slotted spoon to a bowl. - Replace oil then add peppers and onion and cook until softening, return chicken and sausage to pan. - Stir in Cajun spice mix, about 2 heaped soup spoons of ready made will be fine for a good hot mix, adjust for wimps or heros as appropriate. - Stir the mix thoroughly. - Stir in rice, chopped tomatoes and stock. - Bring to the boil, turn heat down to simmer, cover pan. - Keep an eye on the mixture to ensure the moisture doesn't all get too dry and burn, add more stock as required. - Towards the end of cooking add prawns, mushrooms and (by now thawed) peas. - Add or reduce moisture as required, I prefer my Jambalaya just moist, not like a soup. - Excellent with buttered, toasted pitta bread.
Cheesy Tomato Grits Ingredients: - 2 cups water - 1 cup milk - 2 tablespoons unsalted butter - 1 cup marinara sauce - 1 cup coarse grits - Salt and pepper - 1 cup cheddar cheese, grated Directions: - Add water, milk, butter and marinara to a large pot over medium heat. - Bring to a simmer. - Once liquid is simmering, whisk in grits in a slow stream. - Whisk constantly to make sure the grits dont clump together. - Whisk mixture constantly over low heat until it thickens substantially. - It should take 15 to 20 minutes to thicken. - Season the grits with salt and pepper and stir in the grated cheese. - Continue to stir until cheese is melted. - Serve immediately.
Cucumber Rolls Ingredients: - 2 large continental cucumbers - 250g block PHILADELPHIA Cream Cheese, softened - 2 teaspoons horseradish cream - 2 teaspoons finely chopped fresh dill - 2 teaspoons finely chopped fresh chives - grated rind of 1 lemon Safeway 4 ct For $5.00 thru 02/09 - 300g thinly sliced ham, smoked salmon or rare roast beef - 1 small red capsicum, finely sliced into 5cm lengths, or - 1 punnet snow pea sprouts, trimmed to 5cm lengths - fresh dill sprigs, to garnish - salt and pepper, to taste Directions: - Using a vegetable peeler, slice along the length of the cucumbers to give 24 slices. - Pat the slices dry on paper towel. - Combine Philly*, horseradish, herbs, and rind in a small bowl. - Spread 2 teaspoons over each cucumber slice (it can be slippery at first). - Top the slices with meat or smoked salmon and trim to fit. - Place bundles of red capsicum or snow pea sprouts at one end of each slice. - Roll up cucumber to enclose the filling. - Stand upright and refrigerate until filling is firm. - Garnish with dill sprigs and season with salt and pepper, if desired. - KRAFT KITCHENS HANDY HINTS: - For that extra special touch: skewer an extra piece of meat or smoked salmon around the cucumber roll with a toothpick. - Sprinkle with extra salt and pepper.
Chef Walter Bundy's Surry Sausage and White Corn Succotash Ingredients: - 2 tablespoons whole butter - 1/2 cup white corn - 1/2 cup sliced Surry County smoked sausage - 1/2 cup rock shrimp - 1/4 cup sugar snap peas, julienned - 1/4 cup peppadew peppers - 1 medium Vidalia onion, small dice - 1 medium red bell pepper, small dice - 1 medium yellow pepper, small dice - Kosher salt and freshly ground white pepper - Fresh herbs, for garnish Directions: - Melt the butter in a large saute pan. - Add the corn, sausage, shrimp, snap peas, peppedaw pepper, onions and bell peppers. - Cook until the shrimp turn pink and tender. - Season with salt and pepper, and garnish with fresh herbs.
Ceviche Ingredients: - 4 cucumbers (peeled, seeds removed and diced) - 1 bunch celery, diced - 1 bunch cilantro, chopped - 1 white onion, medium, chopped - 4 avocados, diced - 8 fresh lemons, juiced (the more juice the better) - 1 lb imitation crabmeat, chopped - 1 lb bay shrimp (very small) - salt Directions: - Combine all ingredients in a large bowl and mix well. - I add the avocados last after the lemon juice so they will not brown. - Make sure you taste mixture first before adding salt.The imitation crab and shrimp tend to be a bit salty. - Store in a zippered bag with all excess air squeezed out so that the ceviche stays completely covered in the lemon juice. - Serve with tortilla chips.
Macaroni and Cheese With Ham Ingredients: - 12 cup ham, cubed - 14 cup onion, chopped - 2 tablespoons butter - 1 (10 1/2 ounce) can cream of mushroom soup - 12 cup water - 3 cups macaroni Directions: - lightly brown ham and onion in butter eat - stir in soup milk and 1 cup cheese heat until cheese melts - blend sauce with macoroni. - Pour into buttered 1 1/2 quart casserole. - sprinkle cheese and bread crumbs on top.
Creamy Lemon and Parsley Baby Carrots Ingredients: - 2 pkg. (16 oz. each) baby carrots Safeway 1 lb For $1.99 thru 02/09 - 1/4 cup water - 1/4 cup fat-free reduced-sodium chicken broth - 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese - 1 Tbsp. chopped fresh parsley - 1/2 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09 Directions: - Place carrots in microwaveable bowl. - Add water; cover with waxed paper. - Microwave on HIGH 5 to 7 min. - or until carrots are crisp-tender, stirring after 4 min. - Meanwhile, heat broth in small saucepan. - Add reduced-fat cream cheese; cook 1 to 2 min. - or until cream cheese is completely melted and sauce is slightly thickened, stirring constantly. - Stir in parsley and zest. - Drain carrots. - Serve topped with cream cheese sauce.
Chewy M & M Cookies Ingredients: - 23 cup butter, room temperature - 2 cups brown sugar - 2 eggs - 2 teaspoons boiling water - 2 12 cups flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon salt - 1 cup candy (M&M's) Directions: - Cream together butter, brown sugar and eggs. - Add boiling water. - In a separate bowl, sift together flour, baking powder, baking soda and salt. - Add to wet ingredients. - Gently stir in M&M's. - Use an ice cream scoop to make jumbo cookies, or drop from a tablespoon to make regular size cookies. - Bake at 375F for 18 minutes for Jumbo or 10-12 minutes for regular - size cookies.
Croissant Sandwiches - Fancy Tea Sandwiches Ingredients: - 8 oz (224 grm). Cream Cheese - 1/3 cup (80 ml) confectioner's sugar - 3 tbsp (45 ml) poppy seeds - 8 oz (224 grm). almond paste - 3 tbsp (45 ml) unsalted butter, softened - finely grated zest of 1 orange - optional: sliced almonds for garnish - 1/4 lb (.1 kg). prosciutto or Wesphalian ham - 1/2 cup (125 ml) honey mustard Directions: - For all three fillings, use croissant dough rolled out and ready to fill and roll to bake OR as an easier and more convenient way, use Pillsbury's Cresent Rolls. - Place cream cheese and confectioner's sugar in a food processor fitted with a steel blade. - Process together until smooth, scraping down the sides of the workbowl with a spatula as mecessary. - Add poppy seeds and process until throughly incorporated. - Spread a generous 1 tbsp (15 ml) across the wider edge of each croissant before rolling it up and baking according to croissant recipe (or Pillsbury) directions for rolls. - Beat together the almond paste and butter with an electric mixer until well blended. - Add the orange zest and beat to incorporate. - Spread the filling in a thin snake-like line across the wider edge of each croissant (or Pillsbury cresent roll) before, and then roll it up. - Top each formed croissant with a scattering of sliced almonds, if desired and bake according to roll directions. - Spread a generous coating of mustard over the surface of each croissant (or Pillsbury cresent roll) to within 1/4 inch of the edges. - Top with 1 slice of ham, them roll it up and bake according to the roll directions.
Crustless Coconut Custard Pie Recipe Ingredients: - 1/2 c. all purpose flour - 1/2 c. sugar - 2 c. lowfat milk - 4 Large eggs - 1/4 c. butter, melted - 1 tbsp. vanilla - 1/4 teaspoon salt - 1 1/2 c. flaked coconut Directions: - Combine first 7 ingredients in container of electric blender and process for 10 seconds. - Stir in coconut. - Pour into a buttered 9" deep dish pie plate. - Bake at 350 degrees for 40 min or possibly till set. - (Pie will puff, then fall slightly.) - Cold. - Refrigeratethoroughly.
Creamy Brussels Sprouts with Bacon Horseradish Sauce Ingredients: - 1 1/2 pounds brussels sprouts trimmed and halved - 4 strips bacon crisp-cooked, finely chopped - 3 1/2 tablespoons sour cream, light or low-fat plain yogurt - 2 teaspoons horseradish prepared - 1/4 teaspoon salt or to taste - 1 x black pepper freshly ground, to taste Directions: - Put a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. - Place Brussels sprouts in the basket and steam until tender, about 7 minutes. - Toss together bacon, sour cream, horseradish, salt and pepper in a medium bowl. - Stir in the Brussels sprouts and toss to coat. - Serve warm or chilled.
Strawberry Banana Salad Ingredients: - 2 (3 ounce) packages strawberry Jell-O gelatin dessert - 1 cup boiling water - 2 (10 ounce) packages frozen strawberries, sliced & thawed - 3 medium bananas, mashed - 1 (20 ounce) can crushed pineapple, drained well - 1 12 cups pecans, coarsely chopped, divided - 1 pint sour cream Directions: - Put jello in a pyrex. - Pour boiling water over and stir until completely dissolved. - Fold in all fruit and 1 cup nuts. - Put in fridge to congeal. - When jello is totally set, spread sour cream over top. - Sprinkle with rest of pecans. - Refrigerate until ready to serve. - Prep time doe not include refrigerator time.
Absolut Trouble Ingredients: - ice - 45 ml Absolut citron vodka - 15 ml grenadine - 30 ml Cointreau liqueur - 30 ml orange juice Directions: - Half fill a cocktail shaker with ice, add ingredient & shake. - Strain into a rocks glass half filled with ice.
Chicken Paprika Skillet Ingredients: - 1 Tbsp. oil - 1 lb. boneless skinless chicken breasts, cut into bite-size pieces - 1/4 cup chopped onions (about 1 small) King Sooper's 1 lb For $0.99 thru 02/09 - 1 tsp. paprika - 2 cups water - 1 pkg. (10.3 oz.) VELVEETA Shells & Cheese with Bacon - 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream Directions: - Heat oil in large skillet on medium-high heat. - Add chicken and onions; cook and stir 5 min. - Add paprika; cook and stir 1 min. - Add water and Shell Pasta. - Bring to boil; cover. - Reduce heat to medium-low; simmer 8 min. - Stir in contents of the Bacon pouch; cover and continue cooking 5 min. - or until shells are tender and most of the water is absorbed. - Stir in Cheese Sauce and sour cream until well blended. - Cook until heated through, stirring occasionally.
Picadillo Chile Relleno Ingredients: - 2 serrano chiles, stemmed - 2 plum tomatoes - 3 cloves garlic, 1 whole and 2 finely chopped - 1/2 onion, diced - 6 ounces ground pork - 1 poblano chile - 2 plantains, peeled and diced - 3 tablespoons almonds, toasted - 2 tablespoons raisins - Kosher salt - 1 cup heavy cream - Freshly chopped cilantro, for garnish Directions: - Preheat the oven to 350 degrees F. - Place the serrano chiles and tomatoes on a very hot grill and cook until charred, 12 to 15 minutes. - Stem the chiles an add to a blender with the whole garlic clove and blend until smooth. - Saute the remaining 2 garlic cloves and the onions in a skillet until browned, 2 to 3 minutes. - Add the pork and cook until no longer pink, 2 to 3 minutes. - Add the tomato/chile sauce to the pork mixture and heat through. - Meanwhile, place the poblano chile on the grill until its skin is blackened, 5 to 8 minutes. - Remove the skin and seeds, keeping the pepper whole. - Saute half the plantains in a skillet until golden brown, 2 to 3 minutes and then add the pork mixture. - Mix in the almonds, raisins and season with salt. - Spoon the pork mixture into the poblano chile. - Put the chile in the oven and bake until heated through, 15 to 20 minutes. - Meanwhile, blend the remaining plantains with the heavy cream. - Spoon the plantain sauce on the bottom of a plate and top with the chile relleno. - Sprinkle with the cilantro over the top and serve. - This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. - The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Crockpot Dressing Ingredients: - 1 (8 1/2 ounce) boxjiffy cornbread - 8 slices white bread - 4 eggs - 1 medium onion, chopped - 12 cup chopped celery - 1 12 teaspoons sage - 1 teaspoon salt - 12 teaspoon black pepper - 2 (10 3/4 ounce) cans cream of chicken soup - 2 (14 1/2 ounce) cans chicken broth - 2 tablespoons butter Directions: - Butter sides of crockpot. - In a large mixing bowl, crumble bread and add eggs, onion, celery, sage, salt, pepper, soup and broth. - Mix well. - Pour into crockpot. - Dot top with 2 tablespoons of butter. - Cover & cook on high for 2 hours. - Cook on low for 3 to 4 hours.
Curried Herring on Rye Toasts Ingredients: - 4 slices seedless rye bread - 1 1/2 tablespoons unsalted butter, melted - 1/8 teaspoon salt - 1 (7- to 8-oz) jar pickled herring (preferably small), rinsed, drained, and patted dry - 2 1/2 tablespoons mayonnaise - 2 1/2 tablespoons sour cream - 2 tablespoons chopped fresh chives - 2 teaspoons coarse-grain mustard - 1/2 teaspoon curry powder - 1/2 teaspoon sugar - Garnish: chopped fresh chives Directions: - Put oven rack in middle position and preheat oven to 350F. - Discard crusts from bread and cut bread into 40 (1 1/2-inch) triangles. - Arrange triangles in a shallow baking pan (1 inch deep), then brush tops with butter and sprinkle with salt. - Bake until golden, 10 to 12 minutes, then cool. - If using large herring, discard skin and dark flesh. - Cut large or small herring into 1/4-inch pieces. - Whisk together remaining ingredients in a bowl, then stir in herring. - Top each toast with 1/2 teaspoon curried herring. - Look for jarred fillet pieces of herring (sometimes labeled "Tidbits") sold in the refrigerated section of the supermarket.
Vickis Salmon Recipe Ingredients: - 2 -3 lbs salmon steaks - pam olive oil flavored cooking spray - 14 cup brown sugar - 12 tablespoon teriyaki sauce - 1 12 tablespoons olive oil - 2 tablespoons garlic, minced - 14 cup sweet and sour sauce - 1 teaspoon ginger - pepper, to taste Directions: - Line baking pan with foil. - Spray with Pam Spray or brush with olive oil. - Place salmon fillets/steaks on foil. - Sprinkle liberally with brown sugar. - Over the brown sugar, drizzle on a little bit of teriyaki (about 1/2 tablespoon). - Drizzle with olive oil (about 1 to 1 1/2 tablespoons). - Spread on sweet and sour sauce this also allows you to mix together the other ingredients youve already put on the fish. - Sprinkle with ginger and pepper. - Loosely cover with foil. - Bake at 350 degrees until done, this depends on the amount and size of salmon you are using. - I start checking it at 20 minutes, and continue checking every 10 minutes after that. - The last 10 minutes or so, remove foil or you can make it without being covered with foil - just watch it closer.
Marzipan Ingredients: - 8 ounces almond paste - 1 3/4 cups confectioners' sugar - 4 tablespoons corn syrup - Food coloring Directions: - In the bowl of an electric mixer, add the almond paste and beat just to break up the almond paste some. - Add about 1 cup of the sugar and mix until it is incorporated. - Add the remaining sugar and beat until incorporated. - The mixture will look like coarse bread crumbs at this point. - Add the corn syrup and mix to combine well. - The mixture will still be very crumbly. - Turn the mixture out onto a clean work surface and knead until it makes a smooth dough. - If the dough seems too sticky, knead in a little more confectioners' sugar. - The dough can be tightly wrapped and refrigerated at this point. - If you want to color the marzipan, break off the amount of dough you want colored. - Add a drop and knead in. - For more intense color, add more food coloring. - Shape into desired shapes.
Variety Oatmeal Cookie Ingredients: - 3 eggs - 1 14 cups packed brown sugar - 1 cup sugar - 1 12 cups creamy peanut butter - 12 cup butter (room temp) or 12 cup margarine (room temp) - 12 teaspoon salt - 12 teaspoon vanilla - 2 teaspoons baking soda - 4 12 cups quick oats - 12 cup M&M' - 12 cup chocolate chips - 12 cup toasted coconut (optional) - 12 cup caramel, bits (optional) Directions: - Preheat oven to 350. - In a large bowl mix the eggs and sugars. - Mix well. - Add peanut butter, buuter, salt, and vanilla and mix well. - Add the baking soda (if using a stand mixer, use mix (slow) setting), then add the oats. - Stir in the m&ms, choc. - chips, coconut, and caramel. - I use an ice cream scoop (depending on the size half full) and place them on a slipmat on a baking sheet about two inches apart. - Bake for 9 minutes. - Leave on the cookie sheet for a couple minutes before rermoving to a rack or they will fall apart.
Family's Favorite Chicken Roll-Ups Ingredients: - 4 boneless skinless chicken breasts - 4 slices provolone cheese - 12 cup bacon bits - 4 teaspoons Dijon mustard - 1 cup panko breadcrumbs - 1 teaspoon salt - 1 teaspoon pepper - 1 cup oil Directions: - Place chicken on cutting board and cover with a piece of wax paper. - Pound flat with a mallet. - Place 1 piece of cheese on each breast and then sprinkle with bacon bits. - Roll the chicken up and secure with a toothpick. - Squirt 1 teaspoons of dijon mustard on each breast and rub all over. - Mix panko, salt and pepper. - Dredge each breast in mixture. - Heat oil in electric skillet on med-high heat. - Once oil is hot, place seam side down into the oil. - Cook each side in to oil until it's all golden brown. - Remove the chicken and place for just a few minutes on plate with a paper towel to remove excess grease.
Spareribs in Honey Sauce Ingredients: - 3 lbs pork spareribs - 3 tablespoons oil - 1 large onion, chopped - 1 garlic clove, crushed - 2 tablespoons lemon juice - 4 tablespoons orange juice - 2 tablespoons honey - salt and pepper - 1 tablespoon prepared mustard - 4 tablespoons soy sauce - 1 cup water, with - 1 chicken bouillon cube Directions: - Cut spareribs into individual ribs. - Place ribs in roasting pan. - Heat oil in saucepan and fry onion and garlic until softened but not browned. - Stir in all remaining ingredients and bring to a boil. - Pour sauce over ribs and bake at 325 for 1 and 1/2 hours, basting frequently. - Drain off the sauce and serve hot.
Potato Rice With Prawns Ingredients: - 1 cup basmati rice - 2 potatoes - 12 shelled prawns - 2 stalks spring onions - 2 fried garlic cloves - 2 tablespoons kikoman light soya sauce - 1 dash white pepper powder - 2 tablespoons olive oil Directions: - Steam the basmati rice (25minutes), not too much water,not soggy. - Once cooked, fluff it up with chopsticks. - Steamed the salted potato wedges or 1" cubes(25 minutes). - When the potatoes are cooked, marinate in olive oil, soya sauce and dash of white pepper. - Add oil to wok, add in rice and then the potatoes, then the prawns,dash of pepper, once ready, add the fried chopped garlics and chopped spring onions, give them the final stir before serving.
Marinated Antipasto Appetizers Ingredients: - 4 oz. (1/2 of 8-oz. pkg.) KRAFT Low-Moisture Part-Skim Mozzarella Cheese, cut into 16 cubes - 4 canned artichoke hearts, drained, quartered - 1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil - 16 grape tomatoes Safeway 1 lb For $1.29 thru 02/09 - 16 slices OSCAR MAYER Pepperoni - RITZ Simply Socials Original Crackers Directions: - Combine cheese, artichokes and dressing. - Refrigerate 30 min. - to marinate. - Drain cheese and artichokes; discard marinade. - Thread 1 each tomato, artichoke quarter, pepperoni slice and cheese cube onto each of 16 small wooden skewers. - Arrange on platter. - Serve with crackers.
Chicken Carrot Stew Ingredients: - 4 slices back bacon, chopped - 1 onion, finely chopped - 2 cloves garlic, sliced - 3 tablespoons olive oil - 750 g chicken thighs, with bone - 1 chicken stock cube - 12 lemon, juiced - 500 g baby carrots - 200 g frozen peas - salt and pepper, to taste - flour, for dusting Directions: - Heat about a tablespoon of oil in a large pan and add the onion, garlic and bacon. - Saute for a few minutes and then season with salt and pepper, to taste. - Cook for about ten minutes total, until the bacon is crisp and the onions soft. - Meanwhile, dredge the chicken pieces with flour, shaking off any extra. - Heat the remaining oil in a frying pan and brown the meat all over, setting it aside on a plate as you go. - Boil a pan of water and then cook the carrots for a couple minutes. - Drain. - Dissolve the chicken stock in 500ml boiling water and stir in the lemon juice. - Add the chicken to the onion mixture and then add about a third of the stock into the pot and stir to loosen the flour from the chicken as the stock comes back to a boil. - Keep stirring as the stock thickens and then add the rest of the stock and the carrots. - Return to a boil, then lower the heat, cover and simmer for 15 minutes. - Take the lid off, add the peas and cook for a couple more minutes. - Season to taste and serve immediately.
Cranberry Orange Zinfandel Sauce Ingredients: - 1 (12 ounce) jar orange marmalade - 1 (6 ounce) package dried sweetened cranberries - 1 12 cups zinfandel Directions: - Combine first three ingredients in a medium saucepan. - Bring mixture to a boil and then reduce heat to a very low simmer. - Simmer mixture for 1-1 1/2 hours or until thick and cranberries soft.
Shrimp Scampi Saute Ingredients: - 20 large scampi or 20 large shrimp, peeled and deveined - 3 tablespoons clarified butter - 2 cups medium mushroom caps - 1 tablespoon chopped garlic - 13 cup dry vermouth - 3 tablespoons butter, chilled - 12 cup chopped scallion top - cooked rice (plain or pilaf) Directions: - Heat the clarified butter in a large saute pan until almost smoking. - Add the mushroom caps and cook for 1 minute, turning constantly. - Add the scampi and garlic and saute for 4 minutes until the scampi are beginning to curl and turn opaque. - Pour the vermouth into the pan and reduce the pan liquids by half. - Remove scampi and mushrooms to hot platter to avoid overcooking. - Add the chilled butter 1 T. at a time until the pan juices begin to thicken. - Sprinkle in the scallions, saute briefly, pour sauce over scampi. - Serve the scampi saute on top of a rice pilaf ring, or in individual scallop shells.
Famous Italian Sausage Soup Ingredients: - 1 lb mild Italian sausage, browned - 1 cup onion - 6 cups beef broth (5 cans) - 2 cups carrots - 3 stalks celery - 1 (10 1/2 ounce) can mushrooms (sliced) - 2 teaspoons basil - 2 teaspoons parsley - 2 teaspoons garlic powder - 3 cups pasta Directions: - Cook sausage with onion, celery and mushrooms. - Add to pot with other ingredients, bring to a boil, then simmer 1/2 hour. - Add pasta and simmer until pasta is done. - Sprinkle with parmesan.
Mozzarella-Stuffed Chicken Ingredients: - 34 cup chopped fresh mozzarella cheese - 34 cup frozen chopped spinach, thawed and squeezed dry - 12 cup ricotta cheese - 14 cup oil packed sun dried tomatoe, finely chopped - 1 egg, beaten - 1 garlic clove, minced - 1 teaspoon pesto sauce (purchased refrigerated) - 34 teaspoon coarse salt, divided - 4 boneless skinless chicken breast halves, pounded to 3/8-inch thickness - 1 tablespoon olive oil - 14 teaspoon pepper Directions: - Heat oven to 350. - Line small rimmed baking sheet with foil; spray with cooking spray. - Combine mozzarella cheese, spinach, ricotta cheese, sun dried tomatoes, egg, garlic, pesto and 1/2 teaspoon of the salt in medium bowl. - Place chicken on plastic wrap-lined surface; spread each breast with 1/2 cup filling, leaving 1/2-inch border all around. - Roll up breasts from pointed end; secure with toothpicks. - Place on baking sheet. - Brush with oil; sprinkle with remaining 1/4 teaspoon salt and pepper. - Bake 30 minutes or until chicken is no longer pink in center. - Remove chicken; baste with pan juices. - Cover loosely with foil; let stand 5 minutes. - Remove toothpicks. - Serve whole or slice on the diagonal.
Red Wine-Dijon Vinaigrette Ingredients: - 2 qt. extra virgin olive oil - 2-2/3 cups red wine vinegar - 2 cups GREY POUPON Classic Dijon Mustard - 1/3 cup onions, finely chopped - to taste salt - to taste black pepper Directions: - Whisk all ingredients until well blended. - Refrigerate at least 2 hours before serving.
Grilled Lemon Chicken Ingredients: - 1 tablespoon lemon zest - 12 cup lemon juice - 12 cup vegetable oil - 1 egg - 1 tablespoon salt - 1 teaspoon poultry seasoning - 14 teaspoon white pepper - 3 12 lbs chicken breasts (4 breasts) Directions: - Combine all ingredients, except chicken, in a blender and blend until emulsified. - Put chicken and marinade in a glass or plastic dish, turning chicken to coat. - Cover and chill 8 hours. - Discard marinade and bring chicken to room temperature for 30 minutes. - Spray grill with non-stick cooking spray and grill chicken about 15 minutes, turning once.
Vegetables Lo Mein Ingredients: - 1/4 pound noodles - 6 each mushrooms dried - 3 large celery stalks - 1/2 cup bamboo shoots sliced - 2 tablespoons vegetable oil - 1/4 teaspoon salt - 1 cup chicken broth - 1/2 teaspoon sugar Directions: - Add soft noodles to boiling salted water; stir with chopsticks and cook until noodles lose their floury taste but are still firm. - Immediately drain in colander and rinse in cold water to arrest cooking process. - If you hold noodles for more than 10 minutes toss them with a little oil to prevent sticking. - Soak mushrooms for 2 hours in warm water. - Slice celery with the grain in thin strips about 3 inches long. - Cut bamboo shoots in strips to match celery. - Heat wok to medium-high. - When hot, dribble oil around side of pan. - Add salt; stir briefly. - Add mushrooms and bamboo shoots; stir for about 30 seconds. - Add celery, stir vigorously for 30 seconds. - Push vegetables up side of wok; add broth and sugar, bring to boil. - Add noodles, a handful at a time, stirring them into broth for about 20 seconds. - Combine vegetables and noodles, cover wok, steam for 30 seconds. - Push all ingredients to side. - If necessary, thicken juices slightly with cornstarch paste. - Add paste a little at a time, stirring constantly. - Serve immediately.
Lemon Mustard Walleye Ingredients: - 2 cups Panko Bread Crumbs - Paprika To Taste - 2 Tablespoons Lemon Juice - 1 teaspoon Salt - 1/2 cups Butter, Melted - 1/2 teaspoons Pepper - 1 teaspoon Dry Mustard, Or More Based On Personal Taste - 4 whole Fillets Of Walleye, Or More Based On Pan Size Directions: - Preheat oven to 450 degrees. - Choose a shallow pan large enough to lay all pieces of the fish flat with a bit of space in between each. - Spread the panko crumbs over the entire bottom of the pan (you may need to adjust the amount of crumbs needed based on your pan size), creating a thin layer. - Sprinkle with paprika, adjusting amount to personal taste. - Bake crumbs at 450F for 10 minutes, or until golden. - To make the lemon mustard sauce, combine lemon juice, salt, butter, pepper, and dry mustard. - Lay fish on top of breadcrumbs, and pour sauce over the fish and exposed panko crumbs. - Bake 10-15 minutes, or until fish flakes. - Guideline for cooking fish is 10 minutes for every inch of thickness.

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.