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Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. | placed the peeled and diced sweet potatoes in a colander and rinse them with water. dump them in a large bowl and toss with the olive oil, cinnamon, nutmeg, and allspice. place them in a single layer on a rimmed baking sheet. roast at 400 degrees for 25-35 minutes, or until all are soft. roasting time may vary depending on thickness of the sweet potato pieces. remove from oven and let cool. in a small mixing bowl, whisk together the honey, mustard, and mayonnaise. stir in the basil leaves. pour the dressing over the top of the sweet potatoes. serve warm, or chill for at least two hours and serve chilled. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: placed the peeled and diced sweet potatoes in a colander and rinse them with water. dump them in a large bowl and toss with the olive oil, cinnamon, nutmeg, and allspice. place them in a single layer on a rimmed baking sheet. roast at 400 degrees for 25-35 minutes, or until all are soft. roasting time may vary depending on thickness of the sweet potato pieces. remove from oven and let cool. in a small mixing bowl, whisk together the honey, mustard, and mayonnaise. stir in the basil leaves. pour the dressing over the top of the sweet potatoes. serve warm, or chill for at least two hours and serve chilled. | peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. | preheat oven to 350°f. peel and dice the potatoes into 1-1/2" pieces and place in a roasting pan. combine the butter, oil, honey and lemon juice and heat in the microwave or on the stovetop until the butter is melted. pour the mixture over the potatoes then toss and season with salt and pepper. bake turning occasionally until the potatoes are tender, approximately 45 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. peel and dice the potatoes into 1-1/2" pieces and place in a roasting pan. combine the butter, oil, honey and lemon juice and heat in the microwave or on the stovetop until the butter is melted. pour the mixture over the potatoes then toss and season with salt and pepper. bake turning occasionally until the potatoes are tender, approximately 45 minutes. | peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400°f. in large bowl, stir together the olive oil, lime juice, garlic, red pepper flakes, cayenne pepper, chili powder, brown mustard, and black pepper. add potatos and stir until evenly coated. arrange fries in a single layer on a large baking sheet. bake 20 minutes in a preheated oven. then turn fries over, and continue to bake for 10 minutes, until crispy and browned. season with salt and serve. | peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine potatoes, onion, garlic and thyme; toss well to coat. pour veggies into shallow roasting or jelly roll pan. bake in 425°f oven, turning frequently, for about 40 to 45 minutes or until veggies are soft and golden brown. add pecans during last 10 minutes of roasting. drizzle with vinegar. season with salt and pepper. | peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and rinse the sweet potatoes, cut in slices as desired. mix the oil, chili pepper, black pepper and salt. marinate the potatoes with the mixture for 2-5 minutes. place the potatoes on a broiler or non-stick baking pan; sprinkle the rosemary. in a 350 degree preheat oven, broil or bake the potatoes for 15-20 minutes. serve it hot or cold. | peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. | in a small bowl whisk together the oil, butter and salt and pepper to taste. arrange the potato slices not touching in rows on an oiled baking sheet. brush slices with the oil mixture. roast them in the oven on the upper third or middle layer of a pre heated 450 degree oven turning once. bake for about 18-22 minutes or until golden crisp. drain on paper towels and sprinkle with salt to taste. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small bowl whisk together the oil, butter and salt and pepper to taste. arrange the potato slices not touching in rows on an oiled baking sheet. brush slices with the oil mixture. roast them in the oven on the upper third or middle layer of a pre heated 450 degree oven turning once. bake for about 18-22 minutes or until golden crisp. drain on paper towels and sprinkle with salt to taste. | peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, toss potatoes with oil. place on large jelly roll pan and bake at 400 degrees for 30 to 40 minutes or until potatoes are tender, stirring twice. cool for 10 minutes. in same large bowl, combine red pepper, onions, parsley and cilantro. add cooled potatoes. in a small bowl combine dressing ingredients and whisk. drizzle over potato mixture and toss to coat. serve room temperature. | peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. | quarter onions, then cut each quarter in half. toss onions, potatoes, olive oil and garlic together. spread out on a large baking sheet and sprinkle with salt and pepper. bake at 400 for 45 minutes until tender and lightly browned. serve over spinach with the bacon dressing. for dressing:. cook bacon , remove from pan reserving 1 tbs of drippings. add the rest of the ingredients to the drippings and cook until heated. crumble bacon and stir it in. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: quarter onions, then cut each quarter in half. toss onions, potatoes, olive oil and garlic together. spread out on a large baking sheet and sprinkle with salt and pepper. bake at 400 for 45 minutes until tender and lightly browned. serve over spinach with the bacon dressing. for dressing:. cook bacon , remove from pan reserving 1 tbs of drippings. add the rest of the ingredients to the drippings and cook until heated. crumble bacon and stir it in. | peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. | preheat oven to 350ºf. coat a small dish with cooking spray. plae potatoes in dish. melt butter in microwave and pour over potatoes with the olive oil, brown sugar, cinnamon, nutmeg, and salt. add more sugar or cinnamon if desired. toss to coat evenly. bake in the oven for 60 minute stir potatoes once or twice during roasting. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350ºf. coat a small dish with cooking spray. plae potatoes in dish. melt butter in microwave and pour over potatoes with the olive oil, brown sugar, cinnamon, nutmeg, and salt. add more sugar or cinnamon if desired. toss to coat evenly. bake in the oven for 60 minute stir potatoes once or twice during roasting. | peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425°f. wash potatoes and slice lengthwise into 1/4-inch wedges. (i peeled my sweet potatoes because i don't like having to deal with the skins when eating. they roasted just fine without the skin.). in a large bowl combine olive oil, salt, pepper, nutmeg, cinnamon, and red pepper. add potatoes, tossing gently to coat. place potatoes on a large rimmed baking sheet. bake for 30 minutes, or until tender on the inside and golden on the outside. | peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 425º. grease bottom and sides of a jelly roll pan (15x10). peel sweet potatoes and slice into 3/4 inch slices. place in single layer in pan. mix remaining ingredients in small microwavable bowl and microwave, uncovered, on high for 20 to 30 seconds or until hot. stir mixture and brush over potato slices. bake uncovered for 25 to 30 minutes or until tender. | peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: set oven to 350 degrees. butter a 13x9 baking dish. in a med saucepan, melt butter; stir in flour, salt and pepper until smooth gradually add half and half; bring to a light boil. cook and stir for 2 minutes or until thickened. remove from the heat; stir in onions and hot pepper sauce. spread a fourth of the white sauce in prepared pan. top with three noodles, half of the ham and broccoli, 3 tbsp parmesan cheese, 1 cup cheddar cheese, half of the eggs, and a fourth of the white sauce repeat layers. top with the remaining noodles, white sauce and cheeses. bake, uncovered for 40-45 minutes or until bubbly. | mix the oils and teriyaki sauce in a skillet, and warm over medium heat. baste eggs in skillet, turning constantly, until eggs turn dark brown (5 minutes). remove eggs from pan. mix garlic salt and pepper into oils in skillet. stirfry broccoli until tender crisp (3 minutes), then melt cheese on top. serve eggs with broccoli. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large pot, cook potatoes until almost tender, about 10 to 12 minutes. drain and cool. in a very large heavy skillet, heat oil over medium-high heat. add onion, and cook, stirring often, until beginning to soften, about 5 minutes. add potatoes, and cook, stirring occasionally until crispy and brown, about 10 minutes. add garlic, bell peppers, rosemary and"sausage. "cook, stirring until peppers soften, about 10 minutes. stir in spinach, and cook until the spinach wilts down. salt and pepper to taste, add chipotle powder if desired. serve hot. | mix oats, flour, coconut, nuts, chocolate chips or fruit together in a bowl. heat honey and low fat margarine in a saucepan or in the microwave until spread is melted and mixture combines when stirred. allow to cool slightly and whisk in egg. pour liquid into dry ingredients and mix well. line tray with baking paper and spread mixture out to about 2cm. bake in 180 degrees c oven for 25 minutes. cut into 8-10 pieces whilst still warm, then transfer to airtight container to store. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix oats, flour, coconut, nuts, chocolate chips or fruit together in a bowl. heat honey and low fat margarine in a saucepan or in the microwave until spread is melted and mixture combines when stirred. allow to cool slightly and whisk in egg. pour liquid into dry ingredients and mix well. line tray with baking paper and spread mixture out to about 2cm. bake in 180 degrees c oven for 25 minutes. cut into 8-10 pieces whilst still warm, then transfer to airtight container to store. | preheat the oven to 375°f grease a 9x12x2in baking tin with butter and line with baking parchment. in a saucepan, combine the butter, sugar and honey and heat gently until melted, stirring from time to time. simmer gently for 30 seconds then remove from the heat. place the oats in a large bowl, add the sultanas, almonds, cinnamon and seeds (if using). chop the apricots into 1/2in pieces and add to the bowl. mix well. mash the bananas and mix into the butter and honey mixture. pour into the oats and mix well until thoroughly combined. tip into the prepared baking tin and press down into an even layer. bake on the middle shelf of the oven for 30-35 mins until golden. cool in the tin and then cut into bars. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 375°f grease a 9x12x2in baking tin with butter and line with baking parchment. in a saucepan, combine the butter, sugar and honey and heat gently until melted, stirring from time to time. simmer gently for 30 seconds then remove from the heat. place the oats in a large bowl, add the sultanas, almonds, cinnamon and seeds (if using). chop the apricots into 1/2in pieces and add to the bowl. mix well. mash the bananas and mix into the butter and honey mixture. pour into the oats and mix well until thoroughly combined. tip into the prepared baking tin and press down into an even layer. bake on the middle shelf of the oven for 30-35 mins until golden. cool in the tin and then cut into bars. | mix oats, flour, coconut, nuts, chocolate chips or fruit together in a bowl. heat honey and low fat margarine in a saucepan or in the microwave until spread is melted and mixture combines when stirred. allow to cool slightly and whisk in egg. pour liquid into dry ingredients and mix well. line tray with baking paper and spread mixture out to about 2cm. bake in 180 degrees c oven for 25 minutes. cut into 8-10 pieces whilst still warm, then transfer to airtight container to store. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix all ingredients but sausage and shrimp in the crockpot. cover and cook on low 7-9 hours. about halfway though cooking, add the sausage. about an hour before serving, turn to high and stir in uncooked (but thawed) shrimp. cover and cook until shrimp are pink. | heat 1/2 the oil in a wok until just about smoking and fry chicken until light golden (approx 5 mins), add to crock pot. combine chopped green, red, yellow peppers, chopped onion, chopped garlic, sliced celery and chopped red chilli's, heat the remaining oil and fry until semi soft, add to crock pot. add all the remaining ingredients, herbs and spices to the crock pot except for the rice and prawns give it a good stir. cook on medium for 6 hours. 20 mins from end add the hot cooked rice (electric rice cookers are a wonderful thing) and the prawns. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1/2 the oil in a wok until just about smoking and fry chicken until light golden (approx 5 mins), add to crock pot. combine chopped green, red, yellow peppers, chopped onion, chopped garlic, sliced celery and chopped red chilli's, heat the remaining oil and fry until semi soft, add to crock pot. add all the remaining ingredients, herbs and spices to the crock pot except for the rice and prawns give it a good stir. cook on medium for 6 hours. 20 mins from end add the hot cooked rice (electric rice cookers are a wonderful thing) and the prawns. | cut chicken into cubes. slice sausage. chop onion, green pepper and celery. place into crock pot, add remaining ingredients except shrimp and rice. cook on low heat for about 7 hours. about 30 minutes before serving, add cooked shrimp and cooked rice. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients in a nonreactive saucepan. bring to a boil, stirring occasionally. reduce the heat and cook at a very low boil for 10 minutes, stirring occasionally. remove from heat and cool to room temperature. transfer sauce to a serving dish. cover and refrigerate. it will thicken as it chills. you'll need at least 5-6 hours. | combine first 4 ingredients (i.e., cranberry sauce, strawberry preserves, sugar, and cinnamon) in a saucepan over medium-low heat. sautée until just thoroughly heated. remove from heat; stir in walnuts and wine. place in tupperware container and chill until ready to serve. can be made up to two days in advance. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients in a nonreactive saucepan. bring to a boil, stirring occasionally. reduce the heat and cook at a very low boil for 10 minutes, stirring occasionally. remove from heat and cool to room temperature. transfer sauce to a serving dish. cover and refrigerate. it will thicken as it chills. you'll need at least 5-6 hours. | dissolve jello in 2 c boiling water, add a oinch of salt, 1 c cold water and 2 t lemon juice. strain the cranberry sauces and add to jello mixture. chill 20 minutes then add fruit. chill and serve . i am guessing the size of the cranberry cans- i do not have one handy to check- i have only seen it in 1 size- it is just the regular size cans. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all ingredients in a nonreactive saucepan. bring to a boil, stirring occasionally. reduce the heat and cook at a very low boil for 10 minutes, stirring occasionally. remove from heat and cool to room temperature. transfer sauce to a serving dish. cover and refrigerate. it will thicken as it chills. you'll need at least 5-6 hours. | heat orange juice, orange zest, agave nectar, molasses, sugar substitute, butter and salt over low heat, stirring until sugar dissolves. add plums and cook about 5 minutes. add cranberries and cook until berries burst, about 10 minutes. continue cooking, until desired consistency, or about 5 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients in a nonreactive saucepan. bring to a boil, stirring occasionally. reduce the heat and cook at a very low boil for 10 minutes, stirring occasionally. remove from heat and cool to room temperature. transfer sauce to a serving dish. cover and refrigerate. it will thicken as it chills. you'll need at least 5-6 hours. | core apple. leave peeling on if the skin isn't too tough. place cranberries, apple and pecans in food processor and grind up to a finely chopped consistency. mix sugar and orange juice and pour over berry mixture. allow to refridgerate several hours if not over night to allow sugar to dissolve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients in a nonreactive saucepan. bring to a boil, stirring occasionally. reduce the heat and cook at a very low boil for 10 minutes, stirring occasionally. remove from heat and cool to room temperature. transfer sauce to a serving dish. cover and refrigerate. it will thicken as it chills. you'll need at least 5-6 hours. | drain juice from pineapple and mandarine oranges and set fruit aside. use 1 cup of juice from canned fruit in place of the water normally used to cook cranberries. in a medium saucepan, combine juice and sugar, boiling until sugar is dissolved. add cranberries and return to boil. reduce heat to med low, add salt, cinnamon, cloves, ginger and allspice. cook untill all the berries have popped and suace is thickened, cool to room temperature, fold in reserved pineapple and mandarine orange segments. chill until ready to serve. at serving time sprinkle chopped pecan over the top and enjoy. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients in a nonreactive saucepan. bring to a boil, stirring occasionally. reduce the heat and cook at a very low boil for 10 minutes, stirring occasionally. remove from heat and cool to room temperature. transfer sauce to a serving dish. cover and refrigerate. it will thicken as it chills. you'll need at least 5-6 hours. | grate orange peel and add to a pot with the sugar and ginger. add the juice from the orange into the pot and simmer over medium heat until sugar is dissolved. add cranberries and cook until they pop- about 5 minutes. add pecans and cool sauce. enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients in a nonreactive saucepan. bring to a boil, stirring occasionally. reduce the heat and cook at a very low boil for 10 minutes, stirring occasionally. remove from heat and cool to room temperature. transfer sauce to a serving dish. cover and refrigerate. it will thicken as it chills. you'll need at least 5-6 hours. | put ham in baking dish and score the top of the ham. mix 1 cup brown sugar and juice, and brush some of this glaze on top of the ham. cover with foil and bake at 325 degrees for about 3 hours. glaze the ham several times during baking. with an electric mixer, combine the jellied cranberry sauce, steak sauce, salad oil, 3 tablespoons brown sugar and mustard. pour sauce into a pan and heat. serve hot with the ham. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients in a nonreactive saucepan. bring to a boil, stirring occasionally. reduce the heat and cook at a very low boil for 10 minutes, stirring occasionally. remove from heat and cool to room temperature. transfer sauce to a serving dish. cover and refrigerate. it will thicken as it chills. you'll need at least 5-6 hours. | combine all ingredients in a heavy, medium, nonreactive saucepan and bring to a boil. turn heat down to low and cook, stirring frequently, for 25-30 minutes, or until very thick. let cool slightly, then pour into a container that has a tight lid. let cool to room temperature, then cover and refrigerate until serving time. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients in a nonreactive saucepan. bring to a boil, stirring occasionally. reduce the heat and cook at a very low boil for 10 minutes, stirring occasionally. remove from heat and cool to room temperature. transfer sauce to a serving dish. cover and refrigerate. it will thicken as it chills. you'll need at least 5-6 hours. | chop cranberries and stir in two cups of sugar. let set for 3 days in the refrigerator. stirring daily. the day you are going to serve, mix the remaining ingredients except for the cool whip. stir in to the cranberry mixture. once mixed, fold in the cool whip. chill until ready to serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine all ingredients in a nonreactive saucepan. bring to a boil, stirring occasionally. reduce the heat and cook at a very low boil for 10 minutes, stirring occasionally. remove from heat and cool to room temperature. transfer sauce to a serving dish. cover and refrigerate. it will thicken as it chills. you'll need at least 5-6 hours. | heat oven to 400°f spray your muffin tins. mix together topping ingredients and set aside. in a large bowl, combine flours, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. in medium bowl, combine milk, applesauce, cranberry sauce and egg; blend well. fold into dry ingredients all at once; stir until dry ingredients are moistened. fill muffin cups about three-quarters full. sprinkle with topping. bake 20 to 22 minutes or until golden brown. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all ingredients in a nonreactive saucepan. bring to a boil, stirring occasionally. reduce the heat and cook at a very low boil for 10 minutes, stirring occasionally. remove from heat and cool to room temperature. transfer sauce to a serving dish. cover and refrigerate. it will thicken as it chills. you'll need at least 5-6 hours. | use orange juice and pineapple juice as part of liquid of 3 cups cold liquid for jello. use 3 cups hot water for hot liquid. add sugar to hot liquid. use flavor jello you desire 3 cherry, or 2 cherry and 1 raspberry or 1 orange and 2 raspberry jello your choice. grind cranberries and orange peel add to jello when soft set along with the chopped nuts and drained pineapple. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all ingredients in a nonreactive saucepan. bring to a boil, stirring occasionally. reduce the heat and cook at a very low boil for 10 minutes, stirring occasionally. remove from heat and cool to room temperature. transfer sauce to a serving dish. cover and refrigerate. it will thicken as it chills. you'll need at least 5-6 hours. | mix together in large pot, cranberries, sugar (or splenda), water and juice, salt, ginger pieces (not ground) and orange zest. bring to boil and cook about 10 minutes or until all berries have burst. remove from heat and allow to cool 1/2 hour. remove ginger pieces and add cinnamon, ground cloves and all spice. blend thoroughly and allow to cool completely. put in covered bowl and refrigerate until ready to use. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients in a nonreactive saucepan. bring to a boil, stirring occasionally. reduce the heat and cook at a very low boil for 10 minutes, stirring occasionally. remove from heat and cool to room temperature. transfer sauce to a serving dish. cover and refrigerate. it will thicken as it chills. you'll need at least 5-6 hours. | add the cranberries and the sugar together in the food processor and grind well, add the orange and apple grind until well combined. add the coconut, marshmallows and nuts, stir to incorporate. if you let the mixture set for a few days in the refrigerator, it gets much better. serve in a glass jar to show how pretty it is. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oil in a large stock pot and sweat vegetables until tender. raise the heat and add veal/chicken. cook further 5 minutes. turning meat but not browning. add water and simmer. skim any scum from surface. cover the pot and simmer gently for 3 hours. salt to taste and cool. strain off solids. cool the stock and refrigerate to allow solids to set. remove any solid fat from top of stock and use as required. | take veal or chicken and pound thin between 2 pieces of plastic wrap until 1/2" thick. season lightly with salt and pepper on both sides and then dredge in flour. heat olive oil and butter in a large pan over medium heat, shake off excess flour from veal and saute about 2 minutes per side until lightly browned. remove and set aside. to pan add molasses, wine and stock. let reduce on high heat for 5 minutes, after reduction of 1/4th, add mushrooms. reduce heat, cover and simmer until mushrooms soften and sauce thickens slightly, about 7 minutes. add veal back to pan and warm. serve with fettucine that has been cooked and then tossed with a little olive oil, parmesan cheese and parsley. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prehead oven to 350. boil and drain pasta shells according to package directions. in a large bowl, combine alfredo sauce, broccoli, chicken, and cheeses. spoon into pasta shells. place in a greased 13x9 inch baking dish. cover and bake for 30-35 minute or until bubbly. | boil the chicken. tear it up and spread into the bottom of a 9x13-inch pan. boil the broccoli and spread on top of chicken. mix the soup mayonnaise and curry and spread on top of broccoli and chicken. sprinkle cheese on top and bake in the oven at 350°f for 15 minutes until cheese is melted and bubbly. serve over rice. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prehead oven to 350. boil and drain pasta shells according to package directions. in a large bowl, combine alfredo sauce, broccoli, chicken, and cheeses. spoon into pasta shells. place in a greased 13x9 inch baking dish. cover and bake for 30-35 minute or until bubbly. | melt butter in 9x13 pan. place chicken in pan turning to coat. sprinkle with garlic powder. cook uncovered 30 minutes at 400 degrees. mix soup, mushrooms with juice, worcestershire sauce and thyme. rinse broccoli under cold water to separate, drain. remove chicken from oven and drain fat. arrange broccoli along sides of pan. spoon sauce over broccoli. bake uncovered until chicken anad broccoli are done- about 30 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prehead oven to 350. boil and drain pasta shells according to package directions. in a large bowl, combine alfredo sauce, broccoli, chicken, and cheeses. spoon into pasta shells. place in a greased 13x9 inch baking dish. cover and bake for 30-35 minute or until bubbly. | combine broth, soy sauce, ginger and pepper; set aside. mix cornstarch and water; set aside. heat oil in wok or large skillet. add onion and stir fry 2 minute; push away from heat. add chicken and stir fry 2 to 3 minutes; push away from heat. add broccoli matchsticks, mushrooms; stir fry 2 minutes. add water chestnuts, combining with all cooked ingredients, and stir fry 1 minute. add chicken broth mixture; heat until bubbly. slowly stir in cornstarch mixture; heat and stir until thickened and smooth. gently stir until all foods are well coated with sauce. serve over rice. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prehead oven to 350. boil and drain pasta shells according to package directions. in a large bowl, combine alfredo sauce, broccoli, chicken, and cheeses. spoon into pasta shells. place in a greased 13x9 inch baking dish. cover and bake for 30-35 minute or until bubbly. | melt butter over medium heat in a 5 quart dutch oven. add onion and saute until tender. add flour, stirring constantly for 1 minute over medium heat. add whipping cream and water, stirring constantly. bring to a gentle boil and reduce heat to medium-low. simmer 1 minute. add all remaining ingredients and cook until broccoli is tender and cheese is melted. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prehead oven to 350. boil and drain pasta shells according to package directions. in a large bowl, combine alfredo sauce, broccoli, chicken, and cheeses. spoon into pasta shells. place in a greased 13x9 inch baking dish. cover and bake for 30-35 minute or until bubbly. | cook pasta according to package directions. drain; set aside. spray large nonstick skillet with cooknig spray; heat over medium-high heat. add chicken and minced,garlic clove; stir-fry 5 minutes or until chicken is no longer pink. remove chicken from skillet. set aside. add broccoli and cold water to skillet. cook, covered, 2 minutes. uncover; cook and stir 2 minutes or until broccoli is crips-tender. remove broccoli from skillet. combine pasta, chicken, broccoli, bell pepper and onions in large bowl. blend peanut butter, hot water, soy sauce, oil, red pepper flakes and garlic powder in small bowl. drizzle over pasta mixture; toss to coat. top with peanuts before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prehead oven to 350. boil and drain pasta shells according to package directions. in a large bowl, combine alfredo sauce, broccoli, chicken, and cheeses. spoon into pasta shells. place in a greased 13x9 inch baking dish. cover and bake for 30-35 minute or until bubbly. | in a large skillet melt butter over high heat. in the mean while blanch your broccoli and cook ziti according to directions and set aside (don not rinse ziti). add chicken pieces to skillet and saute approximately 4 minutes. toss in minced garlic and sautéed 2 more minutes. add white cooking wine and reduce by half. now add your heavy cream and bring to a boil cooking for approximately 3 minutes you will notice the mixture beginning to thicken. add entire package of shredded parmesan cheese. stir thoroughly. add your salt and pepper and taste. now add your grated parmesan little by little until mixture is a creamy consistency (you may need more than specified). add broccoli and ziti to mixture and toss. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prehead oven to 350. boil and drain pasta shells according to package directions. in a large bowl, combine alfredo sauce, broccoli, chicken, and cheeses. spoon into pasta shells. place in a greased 13x9 inch baking dish. cover and bake for 30-35 minute or until bubbly. | put water, bullion, broccoli, chicken (whole, not cut up), salt, and pepper in large stock pot. bring to a boil. turn down to medium and simmer 45 minutes. take out chicken breast set aside to cool slightly. melt butter and stir in four. slowly stir mixture into soup and cook until the soup thickens. cut up chicken and add back to pot. add cream and cheese and stir until combined and cheese melts. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prehead oven to 350. boil and drain pasta shells according to package directions. in a large bowl, combine alfredo sauce, broccoli, chicken, and cheeses. spoon into pasta shells. place in a greased 13x9 inch baking dish. cover and bake for 30-35 minute or until bubbly. | in a saucepan, melt butter over medium-high flame. add flour and stir constantly to form a thick paste. set aside. in a large pot or dutch oven, combine water, bouillon, chicken, broccoli, salt, and pepper. bring to a boil over high heat, stirring occasionally. reduce heat to medium-low and simmer 45 minutes until broccoli is tender. stir in flour paste slowly until completely blended to thicken soup. simmer 5 minutes. reduce heat to low and slowly add sour cream, stirring constantly. mix well. add cheese 1 cup at a time and stir until completely melted. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large 4 quart pot with lid, add potatoes, water, bay leaves, italian seasoning, salt and onion. place lid on pot and bring to boil. turn down heat to low,maintain low boil with lid. while potatoes are boiling, add chicken base or bouillon cubes, warm water and spinach in blender. pulse 3 or 4 times. pour into pot. stir and cook. total cooking time 20 minutes. take a potato masher and mash some of the potatoes in the pot if desired. serve. salt and pepper to taste at table. | add onions and oil to stockpot on medium-low. cook, stirring, 10 min or longer, until onions are soft and translucent, but not browned. add stock and spinach, season with salt and pepper. bring to simmer, cook about 3 min or until spinach is wilted and tender. remove pot from heat. puree soup carefully with handheld blender until smooth. season to taste with herb seasoning salt. ladle into warm bowls. top with poached egg. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add onions and oil to stockpot on medium-low. cook, stirring, 10 min or longer, until onions are soft and translucent, but not browned. add stock and spinach, season with salt and pepper. bring to simmer, cook about 3 min or until spinach is wilted and tender. remove pot from heat. puree soup carefully with handheld blender until smooth. season to taste with herb seasoning salt. ladle into warm bowls. top with poached egg. | in large 4 quart pot with lid, add potatoes, water, bay leaves, italian seasoning, salt and onion. place lid on pot and bring to boil. turn down heat to low,maintain low boil with lid. while potatoes are boiling, add chicken base or bouillon cubes, warm water and spinach in blender. pulse 3 or 4 times. pour into pot. stir and cook. total cooking time 20 minutes. take a potato masher and mash some of the potatoes in the pot if desired. serve. salt and pepper to taste at table. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large 4 quart pot with lid, add potatoes, water, bay leaves, italian seasoning, salt and onion. place lid on pot and bring to boil. turn down heat to low,maintain low boil with lid. while potatoes are boiling, add chicken base or bouillon cubes, warm water and spinach in blender. pulse 3 or 4 times. pour into pot. stir and cook. total cooking time 20 minutes. take a potato masher and mash some of the potatoes in the pot if desired. serve. salt and pepper to taste at table. | melt butter in stockpot. add onions and cook till soft. add spinach and water and bullion. bring to a boil then add sweet potatoes. simmer 15 minutes or until potatoes are soft (time will depend on how small they are chopped). remove from heat and puree with immersion blender or in blender in small batches. season with nutmeg salt and pepper. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large 4 quart pot with lid, add potatoes, water, bay leaves, italian seasoning, salt and onion. place lid on pot and bring to boil. turn down heat to low,maintain low boil with lid. while potatoes are boiling, add chicken base or bouillon cubes, warm water and spinach in blender. pulse 3 or 4 times. pour into pot. stir and cook. total cooking time 20 minutes. take a potato masher and mash some of the potatoes in the pot if desired. serve. salt and pepper to taste at table. | in a soup pot, heat oil and saute onions, green onions and potatoes until onions soften. do not brown. add vegetable stock to the pot, stir well and bring to a boil. reduce heat and simmer for 15 minutes, until potatoes are soft. add spinach and stir until leave wilt. remove from the heat immediately (or else you will lose the beautiful green color). cool the soup, the puree in the blender, food processor, or with a hand held blender. add evaporated milk and season with salt and pepper. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a soup pot, heat oil and saute onions, green onions and potatoes until onions soften. do not brown. add vegetable stock to the pot, stir well and bring to a boil. reduce heat and simmer for 15 minutes, until potatoes are soft. add spinach and stir until leave wilt. remove from the heat immediately (or else you will lose the beautiful green color). cool the soup, the puree in the blender, food processor, or with a hand held blender. add evaporated milk and season with salt and pepper. | in large 4 quart pot with lid, add potatoes, water, bay leaves, italian seasoning, salt and onion. place lid on pot and bring to boil. turn down heat to low,maintain low boil with lid. while potatoes are boiling, add chicken base or bouillon cubes, warm water and spinach in blender. pulse 3 or 4 times. pour into pot. stir and cook. total cooking time 20 minutes. take a potato masher and mash some of the potatoes in the pot if desired. serve. salt and pepper to taste at table. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small bowl, combine olive oil, mustard, cumin, paprika and a pinch of salt. spread mixture on bread. on four slices, layer ingredients in this order: cheese, ham, turkey, then pickles. top with remaining four slices of bread to form sandwiches, pressing down to compress filling. heat a large skillet, panini press or sandwich maker to medium-high heat. spread butter on bottom of each sandwich and place buttered side down on hot surface. butter top side of sandwich while in pan and grill until browned. flip sandwich and grill on other side. if using a panini or sandwich press, close press. grill, pressing constantly, until sandwiches are browned and crisp on both sides and cheese is melted, about 10 -12 minutes. | preheat george foreman grill or other panini maker. open bun and spread bottom with mustard and top with miracle whip. stack ham slice, then 1/6 of package of pulled pork, 2 pickle slices and slice of cheese on bottom of bun. cover with top bun and press down. put in panini maker and press down to flatten. cook until bun is browned and cheese is melty. will be pretty flat and crispy. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine all ingredients except french fried onions in a casserole dish and mix well. (i usually do this with my hands so that the choke hearts get blended in well.) top with onions and dot with butter. cover and bake in a 400f oven for 15 minutes. uncover and continue to bake for 15-20 minutes longer (or until onions start to brown). | preheat oven to 350. lightly grease a 2-qt casserole dish. drain thawed spinach- i wring it out in a cotton dish towel. mix all ingredients except mozzarella in a large mixing bowl. transfer mixture to baking dish, top with mozzarella. bake covered for 15 minutes, remove cover and bake an additional 10 minutes, until bubbly. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine all ingredients except french fried onions in a casserole dish and mix well. (i usually do this with my hands so that the choke hearts get blended in well.) top with onions and dot with butter. cover and bake in a 400f oven for 15 minutes. uncover and continue to bake for 15-20 minutes longer (or until onions start to brown). | preheat oven to 375 deg. in bottom of a well-greased 1 1/2 quart casserole, place artichoke hearts and cover with shrimp. melt half the butter in pan and saute mushrooms 6 to 8 minutes. pour over shrimp. melt remaining butter; add flour and cook over low heat 3 to 5 minutes, stirring constantly. gradually add the cream and milk, cooking until thick. add salt, pepper, sherry and worcestershire. stir until smooth. pour over casserole and top with cheese and paprika. bake 25 minutes, until lightly browned and bubbly. serve by itself, or stretch by serving over rice or noodles. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375 deg. in bottom of a well-greased 1 1/2 quart casserole, place artichoke hearts and cover with shrimp. melt half the butter in pan and saute mushrooms 6 to 8 minutes. pour over shrimp. melt remaining butter; add flour and cook over low heat 3 to 5 minutes, stirring constantly. gradually add the cream and milk, cooking until thick. add salt, pepper, sherry and worcestershire. stir until smooth. pour over casserole and top with cheese and paprika. bake 25 minutes, until lightly browned and bubbly. serve by itself, or stretch by serving over rice or noodles. | combine all ingredients except french fried onions in a casserole dish and mix well. (i usually do this with my hands so that the choke hearts get blended in well.) top with onions and dot with butter. cover and bake in a 400f oven for 15 minutes. uncover and continue to bake for 15-20 minutes longer (or until onions start to brown). |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. grease 2-quart casserole. cook pasta according to package directions; drain and set aside. melt butter in large saucepan over medium heat; add green onions. cook and stir about 2 minutes. add flour; cook and stir 2 minutes more. gradually add half-and-half, whisking constantly until mixture begins to thicken. whisk in mustard and red pepper; season to taste with salt and black pepper. remove from heat and stir in 1/4 cup cheese until melted. combine crabmeat, artichokes and pasta in casserole. add sauce mixture and stir until blended. top with remaining 1/4 cup cheese. bake about 40 minutes or until hot, bubbly and lightly browned. | combine all ingredients except french fried onions in a casserole dish and mix well. (i usually do this with my hands so that the choke hearts get blended in well.) top with onions and dot with butter. cover and bake in a 400f oven for 15 minutes. uncover and continue to bake for 15-20 minutes longer (or until onions start to brown). |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine all ingredients except french fried onions in a casserole dish and mix well. (i usually do this with my hands so that the choke hearts get blended in well.) top with onions and dot with butter. cover and bake in a 400f oven for 15 minutes. uncover and continue to bake for 15-20 minutes longer (or until onions start to brown). | drain spinach well, pressing between layers of paper towels. stir together spinach and next seven ingredients. melt butter in a skillet over med-high heat. add mushrooms and next 3 ingredients; saute 5 minutes. stir mushroom mixture and 1 cup cheese into spinach mixture; spoon into lightly greasead 11 x 7-inch baking dish. sprinkle with remaining 1 cup cheese. bake at 400 degrees for 30 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: drain spinach well, pressing between layers of paper towels. stir together spinach and next seven ingredients. melt butter in a skillet over med-high heat. add mushrooms and next 3 ingredients; saute 5 minutes. stir mushroom mixture and 1 cup cheese into spinach mixture; spoon into lightly greasead 11 x 7-inch baking dish. sprinkle with remaining 1 cup cheese. bake at 400 degrees for 30 minutes. | combine all ingredients except french fried onions in a casserole dish and mix well. (i usually do this with my hands so that the choke hearts get blended in well.) top with onions and dot with butter. cover and bake in a 400f oven for 15 minutes. uncover and continue to bake for 15-20 minutes longer (or until onions start to brown). |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine all ingredients except french fried onions in a casserole dish and mix well. (i usually do this with my hands so that the choke hearts get blended in well.) top with onions and dot with butter. cover and bake in a 400f oven for 15 minutes. uncover and continue to bake for 15-20 minutes longer (or until onions start to brown). | salt, pepper and paprika the chicken pieces. brown the chicken pieces in 4 tablespoons of butter and place in a greased casserole. add 2 tablespoons of butter to the frying pan and saute the mushrooms in it for 5 minutes. sprinkle the 2 tablespoons of flour over the mushrooms and stir in the consomme and sherry. cook for 5 minutes. while this cooks, arrange the artichoke hearts between the chicken pieces. pour the mushroom sherry sauce over all. cover and bake in a preheated 375 degree oven for 40 minutes. **note:i have made this several times using just split chicken breast halves. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: salt, pepper and paprika the chicken pieces. brown the chicken pieces in 4 tablespoons of butter and place in a greased casserole. add 2 tablespoons of butter to the frying pan and saute the mushrooms in it for 5 minutes. sprinkle the 2 tablespoons of flour over the mushrooms and stir in the consomme and sherry. cook for 5 minutes. while this cooks, arrange the artichoke hearts between the chicken pieces. pour the mushroom sherry sauce over all. cover and bake in a preheated 375 degree oven for 40 minutes. **note:i have made this several times using just split chicken breast halves. | combine all ingredients except french fried onions in a casserole dish and mix well. (i usually do this with my hands so that the choke hearts get blended in well.) top with onions and dot with butter. cover and bake in a 400f oven for 15 minutes. uncover and continue to bake for 15-20 minutes longer (or until onions start to brown). |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375. spray a baking dish with cooking spray. melt 3 tbsp of olive oil in large skillet then brown the chicken and onion. place the chicken and onions in baking dish then season with salt and pepper. add remaining oil to a skillet and saute the mushrooms for 5 minutes. sprinkle flour over the mushrooms then stir in broth and wine. simmer until thick and smooth. arrange artichokes around the chicken then pour mushroom sauce over top. cover and bake for 40 minutes. | combine all ingredients except french fried onions in a casserole dish and mix well. (i usually do this with my hands so that the choke hearts get blended in well.) top with onions and dot with butter. cover and bake in a 400f oven for 15 minutes. uncover and continue to bake for 15-20 minutes longer (or until onions start to brown). |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: reheat oven to 350º. drain oysters and reserve liquid. soak bread cubes in oyster liquid and chicken broth as needed. this mixture should be very moist. warm oysters until they curl. reserve. saute onions, celery, garlic and green onions in butter. add oysters, artichokes, bread cubes, thyme, salt, pepper and parsley. cook 10-15 minutes. pour into a 14 x 10 x 2-inch casserole. sprinkle absinthe and seasoned bread crumbs on top. bake 20-30 minutes. | combine all ingredients except french fried onions in a casserole dish and mix well. (i usually do this with my hands so that the choke hearts get blended in well.) top with onions and dot with butter. cover and bake in a 400f oven for 15 minutes. uncover and continue to bake for 15-20 minutes longer (or until onions start to brown). |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350ºf. sauté onion, garlic, ham in mixture of olive oil and butter until tender. reduce heat to low. add remaining ingredients and mix well. reserve enough breadcrumbs and romano cheese to sprinkle on top. add only enough artichoke liquid to create a medium consistency. if you think it’s too wet, add more bread crumbs and/or cheese. turn off heat. transfer to baking dish sprayed with vegetable spray. sprinkle bread crumbs and cheese on top and bake at 350ºf for approximately 30 minutes. | combine all ingredients except french fried onions in a casserole dish and mix well. (i usually do this with my hands so that the choke hearts get blended in well.) top with onions and dot with butter. cover and bake in a 400f oven for 15 minutes. uncover and continue to bake for 15-20 minutes longer (or until onions start to brown). |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat a wok over high heat, and add the oil. add in the chopped garlic, ginger and chillies, and stir fry for about 30 seconds, until the chillies have darkened (but careful not to let it burn). add the prawns and continue frying for about 4-5 minutes - until they turn pink. stir in the tomato ketchup, soy sauce, sugar and the cornflour mixture and bring to a simmer and pour in the boiling water. add in lime juice and give it all a good stir till the sauce has thickened. garnish with spring onion and chopped coriander and serve straightaway. | place prawn meat, egg white, lime leaves, sweet chili sauce, corn flakes and rice flour in a food processor and process till the mixture is combined, but not smooth. with wet hands, shape the mixture into small cakes. heat enough oil in a frying pan over medium heat to shallow fry. add prawn cakes a few at a time and cook for 3 minutes on each side, or till golden brown. place the cooked prawn cakes on kitchen towels to soak up the excess oil. serve with the extra sweet chili sauce. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: break up 8 slices of bread. combine bread, milk, one egg and blue cheese. set aside. combine meat, soft bread crumbs, onion, parsley, ketchup, worcestershire sauce, 2 eggs, salt and pepper. shape into 15x12" rectangle on wax paper. spread blue cheese mixture on top of meat. leave 1" margin on each side. roll from short side using wax paper to lift. press edges to seal. place seam side down in greased loaf pan. bake at 375 for 1 hour. | add all the ingredients to a large mixing bowl; mix well to combine. form mixture into 1/2-inch balls. put the balls on a baking sheet with a rim. bake in a 375° oven for about 10 minutes or until browned. serve immediately with toothpicks for spearing. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large bowl, combine the first five ingredients. crumble beef over mixture and mix well. shape into 1 inch balls. place 2 inches apart in greased 15 x 10 x 1 inch baking pans. bake at 400 degees for 12-15 minutes or until the meat is no longer pink. | add all the ingredients to a large mixing bowl; mix well to combine. form mixture into 1/2-inch balls. put the balls on a baking sheet with a rim. bake in a 375° oven for about 10 minutes or until browned. serve immediately with toothpicks for spearing. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add all the ingredients to a large mixing bowl; mix well to combine. form mixture into 1/2-inch balls. put the balls on a baking sheet with a rim. bake in a 375° oven for about 10 minutes or until browned. serve immediately with toothpicks for spearing. | soften the gelatin in the marsala, set aside. beat together the blue cheese, egg, cream cheese and butter till smooth. add the seasoning, stirring well. put the softened gelatin mixture into a 4-cup saucepan with the cream, shallots, and salt. stir until warm to the finger, set aside five minutes. beat into the blue cheese mixture till smooth. spray a 2-3 cup mold and line with plastic wrap. fill with the mixture, cover, and chill until firm enough to unmold. serve with a selection of sliced vegetables, and buttered crostini. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion in 1 tbsp butter until transparent. cool slightly; mix with beef, egg, bread, salt and pepper. shape into 1-1/4 inch meatballs and roll in bread crumbs. brown slowly in remaining butter. drain off all but 2 tbsp of fat. spoon yogurt over and around the meatballs; gently. simmer for 20 minutes and serve hot. | add all the ingredients to a large mixing bowl; mix well to combine. form mixture into 1/2-inch balls. put the balls on a baking sheet with a rim. bake in a 375° oven for about 10 minutes or until browned. serve immediately with toothpicks for spearing. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees f. line a rimmed baking sheet with aluminum foil and set aside. pulse garlic cloves in a food processor until minced. add onion and jalapeno, and pulse until minced again. scrape the onion mixture into a large bowl along with the turkey, blue cheese, bread crumbs, egg whites, and olive oil. season with soy sauce, parsley, italian seasoning, pepper, and chili powder. mix well. roll the mixture loosely into 2 inch balls, and place onto prepared baking sheet. bake in preheated oven until golden brown, and no longer pink in the center, about 25 minutes. | add all the ingredients to a large mixing bowl; mix well to combine. form mixture into 1/2-inch balls. put the balls on a baking sheet with a rim. bake in a 375° oven for about 10 minutes or until browned. serve immediately with toothpicks for spearing. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine 1 cup bread crumbs and 1/4 cup crumbled blue cheese. add ground beef, egg, onion, salt and pepper. blend thoroughly. shape into a round loaf. with a spoon, make a crater-like depression in top of loaf. fill depression with blue cheese dressing. if desired, sprinkle more crumbled blue cheese on top. bake at 350 for 1 hour. | add all the ingredients to a large mixing bowl; mix well to combine. form mixture into 1/2-inch balls. put the balls on a baking sheet with a rim. bake in a 375° oven for about 10 minutes or until browned. serve immediately with toothpicks for spearing. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut bell pepper into thin strips and fry until the texture is soft. add scallions about 5 minutes after the bell pepper. while the bell pepper is cooking cut steak into thin strips. coat with a little vegetable oil and then with adobo powder, worcestershire sauce, and add garlic powder if you'd like. add to peppers and scallions and cook until it is no longer red. boil noodles according to directions (my package is 3 minutes), strain and add to steak and peppers. add soy sauce little by little tasting in between to make sure you did not put in too much. add the sesame oil and mix well. enjoy! | in a large skillet cook pork, mushrooms, carrot, sweet pepper, and garlic until meat is brown and vegetables are tender. drain off fat. stir cornstarch into meat mixture. stir in broth, soy sauce, gingerroot, crushed red pepper, and curry powder. cook and stir until thickened and bubbly. cook and stir for two minutes more. stir in cooked pasta, bean sprouts, and 1/2 cup green onions; heat through. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut bell pepper into thin strips and fry until the texture is soft. add scallions about 5 minutes after the bell pepper. while the bell pepper is cooking cut steak into thin strips. coat with a little vegetable oil and then with adobo powder, worcestershire sauce, and add garlic powder if you'd like. add to peppers and scallions and cook until it is no longer red. boil noodles according to directions (my package is 3 minutes), strain and add to steak and peppers. add soy sauce little by little tasting in between to make sure you did not put in too much. add the sesame oil and mix well. enjoy! | trim fat from pork. cut pork with grain into 2x1" strips. cut strips across grain into 1/8" slices. remove strings from peas. in 3 quart saucepan, heat 2 quarts water to boiling. add peas, carrots and linguine; heat to boiling. boil 2-3 minutes or just until linguine is tender; drain. in small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic. in 12" skillet or wok, heat oil over medium-high heat. add pork and onion; stir-fry about 2 minutes or until pork is no longer pink. stir broth mixture; add to pork mixture and stir. stir in peas, carrots and linguine. cook 2 minutes, stirring occasionally. sprinkle with sesame seeds, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a large saucepan over low heat, then stir in the leeks and saute at a very low temperature, stirring occasionally, until they are golden. add the stock, potatoes, and salt--bring to a simmer, then cover and simmer for 40 minutes. puree, then press through a sieve to get a very fine texture. return to the saucepan, add the milk and pepper, and bring to a simmer. remove from heat, stir in the cream, adjust for seasoning (cold soups should be slightly overseasoned), and chill overnight. when ready to serve, ladle into bowls (nested glass cups with ice would be nice) and sprinkle with chopped fresh chives. | saute onions in butter. add leeks, potatoes and mushrooms and vegetable broth. season to taste and simmer for 20 minutes until vegetables are tender. remove from heat and blend until a smooth puree is formed. refrigerate until cold. just before serving, stir in cream and garnish with chives. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook potatoes in a small amount of water until done. saute chopped leeks in butter. add 1 cup chicken broth and simmer 15 minutes, covered. place all ingredients, except cream and chives in a blender for approximately 1 minute. add cream and chives. refrigerate. this also makes a good hot soup. | saute onions in butter. add leeks, potatoes and mushrooms and vegetable broth. season to taste and simmer for 20 minutes until vegetables are tender. remove from heat and blend until a smooth puree is formed. refrigerate until cold. just before serving, stir in cream and garnish with chives. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: begin simmering chicken stock. peel, and chop potatoes to about 1/2 inch in size. add to stock and simmer. rinse leeks well. slice thinly and add to stock after potatoes have cooked through. simmer for 7-10 minutes. puree in blender. add soup back into stockpot, and add milk, pepper, and salt. add chives as garnish. | saute onions in butter. add leeks, potatoes and mushrooms and vegetable broth. season to taste and simmer for 20 minutes until vegetables are tender. remove from heat and blend until a smooth puree is formed. refrigerate until cold. just before serving, stir in cream and garnish with chives. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in large pan. a 4 quart dutch oven works well. quarter leeks and wash out any dirt, remove root, then chop evenly up to where they turn dark green, discard the rest. add leeks and onion to pan and sweat over medium low heat until soft, do not allow to brown. add potatoes and stir. add chicken broth, bring to a boil, then cover and reduce to a simmer for 30 to 40 minutes until everything is quite soft. puree the contents of the pan and return to pan over low heat. mix in cream and seasonings. remove from heat and serve, or chill for a least 4 hours before serving for a more traditional vichyssoise experience. optional: slice or snip chives as a garnish for each bowl of soup. | saute onions in butter. add leeks, potatoes and mushrooms and vegetable broth. season to taste and simmer for 20 minutes until vegetables are tender. remove from heat and blend until a smooth puree is formed. refrigerate until cold. just before serving, stir in cream and garnish with chives. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: simmer leeks, potatoes and celery in the water with a little salt and pepper added, until vegetables are tender (about 1/2 hour). add chicken stock; bring to boiling point. press mixture through a sieve. add nutmeg and chill well. add cream (part sweet and part sour may be used). beat with an egg beater. serve ice cold with chopped chives added to each cup or bowl of soup. | saute onions in butter. add leeks, potatoes and mushrooms and vegetable broth. season to taste and simmer for 20 minutes until vegetables are tender. remove from heat and blend until a smooth puree is formed. refrigerate until cold. just before serving, stir in cream and garnish with chives. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel and chop potatoes. slice leek across into one inch chunks and rinse in a bowl of cold water to remove any sand from the layers. pour chicken broth into a large pot and add potatoes, garlic and leeks. add enough milk to cover. add salt and pepper to taste. simmer until potatoes are fork tender. puree with an immersion blender in the pot or in small batches in your counter top blender. add fat-free half and half. if serving hot-garnish with scallions, shredded cheddar and bacon bits. if serving cold-chill soup and bowls and garnish with fresh chives and perhaps a dollop of sour cream. | saute onions in butter. add leeks, potatoes and mushrooms and vegetable broth. season to taste and simmer for 20 minutes until vegetables are tender. remove from heat and blend until a smooth puree is formed. refrigerate until cold. just before serving, stir in cream and garnish with chives. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat olive oil and butter in a skillet over medium-high heat. generously season one side of each chicken breast with cajun seasoning, garlic powder and black pepper. place chicken in skillet then season the other side. while chicken is cooking prepare pasta according to package directions. when chicken is cooked through and browned on both sides, remove to platter, cover and keep warm. reduce heat to low. add cream cheese to pad drippings, add half-and-half. amount of cream cheese and half-and-half will vary depending on desired consistency and spiciness. stir to melt cream cheese - do not boil. serve sauce over cooked pasta. top with sliced chicken and shredded cheese. | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook penne in boiling salted water for 12 minutes. add carrots, broccoli and zucchini for last 4 minutes of cooking pasta time. add peas during the last minute. drain; transfer to a large serving bowl. meanwhile, sprinkle chicken with 1/4 t salt and 1/8 t of the black pepper. heat oil in a large nonstick skillet over medium-high heat. cook 8 minutes or until cooked through. add cream, cheese, the remaining 1/4 t salt and 1/8 t pepper and nutmeg to skillet. boil for 2 minutes, until thick. toss with pasta and vegetables. | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: core and slice pears, if using fresh. sauté chicken in butter 3 to 5 minutes or until juices run clear. drain pineapple; reserve 1/3 cup liquid. add pears, pineapple, green pepper and cashews to chicken; heat thoroughly. combine brown sugar, cornstarch, reserved pineapple liquid, water, vinegar and soy sauce in saucepan. cook and stir over low heat until mixture thickens; cook 1 minute longer. pour sauce over pear-chicken mixture and toss gently. warm to serving temperature. i sometimes add extra white sugar to sweeten it to my liking, and always double the sauce. | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauté peppers, onions, mushrooms and garlic in a large skillet until the peppers are slightly tender. remove vegetables from skillet and set aside. add vegetable oil to warm skillet. place cubed chicken into the skillet and cook on medium heat until browned; approximately 15 minutes. return sauteed vegetables to skillet with chicken. add sauce to the skillet and heat through. add salt, pepper and additional spices if needed**. serve over cooked pasta. | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. | in a skillet, brown chicken pieces on all sides. season with salt and pepper. remove from heat. reduce the heat and saute onion, garlic, mushrooms, pepper zucchani in the juices for 3 minutes. stir in tomatoes, breaking them up into small pieces. add spices and bring the mixture to a boil. return the chicken pieces and cover cooking gently for 15 minutes. add the pasta, making sure the liquid covers the pasta. cover the skillet and simmer on low for 10 minutes or until the pasta is cooked. add tomato juice if the mixture becomes dry. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a skillet, brown chicken pieces on all sides. season with salt and pepper. remove from heat. reduce the heat and saute onion, garlic, mushrooms, pepper zucchani in the juices for 3 minutes. stir in tomatoes, breaking them up into small pieces. add spices and bring the mixture to a boil. return the chicken pieces and cover cooking gently for 15 minutes. add the pasta, making sure the liquid covers the pasta. cover the skillet and simmer on low for 10 minutes or until the pasta is cooked. add tomato juice if the mixture becomes dry. | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta in boiling salted water according to package. cut corn from cob; add to pasta last 2 minutes of cooking. drain; rinse with cold water. meanwhile, sprinkle chicken with 1 teaspoon of the chili powder and 1/4 teaspoon each salt and pepper. in skillet cook chicken in 1 tablespoon hot oil over medium heat 8 to 10 minutes or until chicken is no longer pink (170°f), turning once. for dressing, combine remaining oil, remaining 1/2 teaspoon chili powder, and lime juice. divide pasta mixture among four plates. add tomato slices and chicken. drizzle with dressing. | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine bite size chicken pieces and italian dressing and set aside to marinade for 1 hour or so. cook pasta to desired texture and drain. return to pan. pour melted butter over pasta and stir. put bacon bits and parmesan cheese in small bowl. cook chicken on med-high heat until thoroughly cooked. drain off any excess marinade or juice. add to pasta. in small saucepan, warm cream and eggs, stirring constantly. do not let the eggs solidify. once egg mixture is warm, pour over cheese mixture in bowl and stir thoroughly. add cheese mixture to pasta and chicken. return to stove for a few minutes to let the cheese melt completely. | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. | melt butter in large pot on medium-high. chop onion. add onion and garlic to pot. cook'till transparent. add paprika, basil, salt, and pepper to taste. add chicken, cook till coated. turn chicken, cover, and reduce heat to medium or low. cook chicken for about an hour. cook pasta according to package directions. when pasta finishes cooking, remove chicken from pot, and keep warm. add pasta to the chicken"sauce" in pot. stir'till thoroughly mixed. enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in large pot on medium-high. chop onion. add onion and garlic to pot. cook'till transparent. add paprika, basil, salt, and pepper to taste. add chicken, cook till coated. turn chicken, cover, and reduce heat to medium or low. cook chicken for about an hour. cook pasta according to package directions. when pasta finishes cooking, remove chicken from pot, and keep warm. add pasta to the chicken"sauce" in pot. stir'till thoroughly mixed. enjoy! | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. | cook pasta as directed on pkg and drain well. in small bowl, stir together salad dressing, honey, poppy seeds, set aside. in large bowl, combine pasta, chicken, grapes and onion (onion is optional). add dressing. blend thoroughly. salt and pepper to taste. cover, chill. serve sprinkled with chopped walnuts. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta as directed on pkg and drain well. in small bowl, stir together salad dressing, honey, poppy seeds, set aside. in large bowl, combine pasta, chicken, grapes and onion (onion is optional). add dressing. blend thoroughly. salt and pepper to taste. cover, chill. serve sprinkled with chopped walnuts. | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt margarine in a large sauce pan over low heat. add package of dressing mix. mix in broth and undiluted can of soup. blend in the cream cheese until smooth. reduce heat. in a 13x9 baking dish, place chicken. pour hot sauce mixture over the chicken. bake in a hot 350 degree oven for 1 hour 0.15 minutes before end of baking time, cook pasta according to package directions and drain well. serve chicken dish by pouring sauce over hot pasta. | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: coat chicken with shake and bake according to shake and bake directions. about 10 minutes before chicken is done, place a slice of mozzerella cheese on top. bake until melted, about 10 more minutes. 15 minutes before chicken is done, cook fettucini according to package directions. drain fettucini; add olive oil and butter. mix well. add remaining parmesan. mix and serve hot with chicken add additional parmesean cheese. | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place rice, 1/2 can french fried onions, and italian seasonings in 9x13 pan. pour bouillon over rice mixture. arrange chicken on top. pour salad dressing over chicken. bake covered at 400 degrees for 30 minutes . place vegetables around chicken, covering rice. bake uncovered for 20-25 minutes. top with remaining onions. bake 1-3 minutes. | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a pan cook the chicken breasts until tender. drain and chill. in the meantime, in a large pot cook pasta until al dente. drain and rinse under cold water. mix yoghurt, mustard, salt and pepper into the pasta. now cut the chicken into bite-sized pieces and add it to this mixture. fold in pasta, celery, peas and grapes. toss well, cover and refrigerate for an hour and then serve. enjoy! | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. | pour chicken broth in a pan. then pour both packages of tortellini in with the broth. let it cook for a couple minutes and then add the chicken and italian seasoning (i would say 2 tbs of seasoning, but after you try it--i just go by taste on how much). cook until hot. serve in bowl and sprinkle with mozzarella cheese. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pour chicken broth in a pan. then pour both packages of tortellini in with the broth. let it cook for a couple minutes and then add the chicken and italian seasoning (i would say 2 tbs of seasoning, but after you try it--i just go by taste on how much). cook until hot. serve in bowl and sprinkle with mozzarella cheese. | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350; grease a 13x9 pan; cook pasta according to package directions; drain; set aside. on stove or in microwave, heat cream cheese briefly to soften; stir until smooth; add onions, chives and parmesan cheese; stir to blend well. reserve 1 cup of cream cheese mixture; set aside. combine remaining cream cheese mixture with chicken, broccoli, pimiento, and pepper. mix with pasta of choice (ie., layer lasagna, stuff manicotti or shells, etc.) and arrange in 13x9. spoon reserved cream cheese mixture over the top; sprinkle with paprika. cover tightly with foil and bake for 25-30 minutes (heated through). | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. | combine chicken and dressing in a large bowl. cover and marinate in refrigerator 30 minutes. cook macaroni according to package directions, omitting salt and fat. drain well. add pasta and remaining ingredients to chicken mixture in bowl. toss gently to coat well. cover and refrigerate at least 2 hours before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine chicken and dressing in a large bowl. cover and marinate in refrigerator 30 minutes. cook macaroni according to package directions, omitting salt and fat. drain well. add pasta and remaining ingredients to chicken mixture in bowl. toss gently to coat well. cover and refrigerate at least 2 hours before serving. | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. | sauté sesame seeds in sesame oil and a little bit of salad oil until brown. add the chicken and the rest of the oil. cook. you may need a little more oil if the chicken has already been cooked. pre-cooked chicken seems to make smaller pieces. add the vinegar, soy sauce, sugar and pepper. pour over the pasta. toss in the spinach, green onions, and cilantro when ready to serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauté sesame seeds in sesame oil and a little bit of salad oil until brown. add the chicken and the rest of the oil. cook. you may need a little more oil if the chicken has already been cooked. pre-cooked chicken seems to make smaller pieces. add the vinegar, soy sauce, sugar and pepper. pour over the pasta. toss in the spinach, green onions, and cilantro when ready to serve. | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put a pan on medium heat. fill the bottom of the pan with olive oil. chop the onions (quite big) and add to the pan. add garlic cloves, chopped very small. add chicken pieces and sprinkle with rosemary. leave for 30 minutes - until reduced,. add wine, then turn the heat up full and leave until cooked. | preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve. |