ademchaoua/GeneralTextCorpus huggingface dataset:
Cranberry Orange Muffins
Cranberry Orange Muffins with a touch of cinnamon, fresh cranberries and walnuts with a streusel topping. I made these for breakfast yesterday and loved the combination of the cranberries, orange and walnuts. They are as good this morning as they were yesterday so they keep well. I always think of muffins as need to be eaten the day they are made, but using shortening in these instead of butter definitely increased the shelf life of these muffins. One of the key things when you make muffins is to not overmix them. When you add the flour quickly mix in the flour. Over mixing the muffins can cause them to be dry and have big holes in them instead of a uniform texture. Cranberry Orange Muffins Author: Mary Ellen Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 1 dozen 2 cups all-purpose flour 1/2 cup sugar 1/2 cup brown sugar 1-1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons grated orange peel 1/2 cup shortening 3/4 cup orange juice 2 eggs, lightly beaten 1-1/2 cups coarsely chopped cranberries 1 cup walnuts Streusel Topping 4 tablespoons softened butter 2/3 cup sugar 2/3 cup flour 2 cups all-purpose flour 1/2 cup sugar 1/2 cup brown sugar 1-1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons grated orange peel 1/2 cup shortening 3/4 cup orange juice 2 eggs, lightly beaten 1-1/2 cups coarsely chopped cranberries 1 cup walnuts Streusel Topping 4 tablespoons softened butter 2/3 cup sugar 2/3 cup flour Mix together streusel ingredients and set aside. Preheat oven to 375 degrees. Put cupcake liners in a pan. Mix together shortening and sugars in a mixing bowl. Add grated orange peel. Mix together the eggs and orange juice. Add to the sugar mixture, mix until combined. Add the flour, baking soda, baking powder, cinnamon and salt. Mix until just combined. Stir in chopped cranberries and walnuts. Scoop the batter into the pans about 2/3 full. Top with the streusel mixture. Bake for 18 - 20 minutes or until when you touch the center of the muffin it springs back. Mix together streusel ingredients and set aside. Preheat oven to 375 degrees. Put cupcake liners in a pan. Mix together shortening and sugars in a mixing bowl. Add grated orange peel. Mix together the eggs and orange juice. Add to the sugar mixture, mix until combined. Add the flour, baking soda, baking powder, cinnamon and salt. Mix until just combined. Stir in chopped cranberries and walnuts. Scoop the batter into the pans about 2/3 full. Top with the streusel mixture. Bake for 18 - 20 minutes or until when you touch the center of the muffin it springs back.
waffle recipe Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Pumpkin Gingerbread Waffles Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Cheesy Garlic Pasta with Tomatoes
Penne pasta with tomatoes, a garlic cream sauce, and cheeses baked in a casserole dish. Cheesy Garlic Pasta with Tomatoes When I went into the kitchen this is not the recipe I planned to do. Imagine my surprise as the person who usually keeps enough cheese to last a month in the frig to find I didn’t have what I needed. So I did what I do best sometimes and that it just cook with whatever sounds good to me at the moment. A friend of mine makes a soup with tomatoes, pasta and evaporated milk that I love on those evenings no one wants to cook. I made this casserole dish with those same flavors and kicked it up with lots of garlic and cheese. Serve this as a side dish for 4 or a meatless dinner for 2, either way you will be glad you made it. It tastes way better than these pictures make it look! I served it with some roasted asparagus I put in the oven the last 15 minutes of baking time on the casserole. Cheesy Garlic Pasta with Tomatoes Author: Mary Ellen Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: Serves 4 1/2 lb. penne pasta - cooked and drained 2 tablespoons butter 2 tablespoons flour 2 1/2 cups milk 2 - 3 garlic cloves - minced 3 oz. cream cheese 1 cup sharp cheddar cheese 1 cup mixed Italian cheeses (can use all Italian) salt and pepper 1 tablespoon chopped parsley 1/2 teaspoon baking soda 1 16 oz. can petite diced tomatoes 3 tablespoons breadcrumbs 1/2 lb. penne pasta - cooked and drained 2 tablespoons butter 2 tablespoons flour 2 1/2 cups milk 2 - 3 garlic cloves - minced 3 oz. cream cheese 1 cup sharp cheddar cheese 1 cup mixed Italian cheeses (can use all Italian) salt and pepper 1 tablespoon chopped parsley 1/2 teaspoon baking soda 1 16 oz. can petite diced tomatoes 3 tablespoons breadcrumbs Cook pasta until almost done and drain. Do not rinse. Add butter to a saucepan to melt over medium heat. Add butter and stir in. Add garlic, milk, salt and pepper. Stir until it begins to thicken. Add cream cheese and the other 2 cheeses. When the cheeses are melted, add the baking soda and stir it in. Add tomatoes and parsley. Heat until hot. Add pasta to sauce and pour into prepared casserole dish. Top with breadcrumbs. Bake casserole for about 35 - 40 minutes at 350 degrees. www.thatsmyhome.com Cook pasta until almost done and drain. Do not rinse. Add butter to a saucepan to melt over medium heat. Add butter and stir in. Add garlic, milk, salt and pepper. Stir until it begins to thicken. Add cream cheese and the other 2 cheeses. When the cheeses are melted, add the baking soda and stir it in. Add tomatoes and parsley. Heat until hot. Add pasta to sauce and pour into prepared casserole dish. Top with breadcrumbs. Bake casserole for about 35 - 40 minutes at 350 degrees. www.thatsmyhome.com Maybe you’d like to try? Cheesy Chicken Corkscrew Casserole Creamy Spinach Rigatoni Skinny Lasagna Roll Ups Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Chocolate Zucchini Cake
Chocolaty, moist cake, no one will guess your secret ingredient is zucchini! Chocolate Zucchini Cake I wanted chocolate cake this week and the recipe for this cake has been on my to do list for a while now. I love buying old recipe books and occasionally if I’m lucky I find old recipe boxes filled with recipes that someone no longer values. I’m lucky as I have my moms, my grandmothers and great grandmothers recipe books. A treasure trove of memories! I found this recipe in one of those old books I found at a garage sale. Chocolate Zucchini Cake Author: Mary Ellen Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins 1/2 cup butter 1/2 cup vegetable oil 1 3/4 cups sugar 1 teaspoon vanilla extract 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 1/2 cup buttermilk 2 1/2 cups All-Purpose Flour 3/4 cup Cocoa 3 cups shredded zucchini (about one 10" zucchini) 1/2 cup chocolate chips Frosting 1 cup chocolate chips 1/3 cup heavy cream 1/2 cup butter 1/2 cup vegetable oil 1 3/4 cups sugar 1 teaspoon vanilla extract 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 1/2 cup buttermilk 2 1/2 cups All-Purpose Flour 3/4 cup Cocoa 3 cups shredded zucchini (about one 10" zucchini) 1/2 cup chocolate chips Frosting 1 cup chocolate chips 1/3 cup heavy cream Grease a bundt pan and set aside. Beat butter, oil, vanilla and sugar together until light. Add eggs, mix in well. Shred zucchini, squeeze it before measuring to get out excess water. Add cocoa to oil mixture. Mix it in well. Add zucchini. Put dry ingredients in a bowl. Mix together. Add half of the flour mixture and half of the buttermilk. Repeat. Make sure batter is thoroughly mixed. Add 1/2 cup chocolate chips. Pour batter into prepared pan. Bake at 350 degrees for 50 - 60 minutes or until a tester comes out clean. Grease a bundt pan and set aside. Beat butter, oil, vanilla and sugar together until light. Add eggs, mix in well. Shred zucchini, squeeze it before measuring to get out excess water. Add cocoa to oil mixture. Mix it in well. Add zucchini. Put dry ingredients in a bowl. Mix together. Add half of the flour mixture and half of the buttermilk. Repeat. Make sure batter is thoroughly mixed. Add 1/2 cup chocolate chips. Pour batter into prepared pan. Bake at 350 degrees for 50 - 60 minutes or until a tester comes out clean. Maybe you’d like to try? Chocolate Peanut Butter Ooey Gooey Butter Cake Chocolate Strawberry Torte Raspberry and Chocolate Mousse Ghirardelli Cake Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Cranberry Pecan Wild Rice
 Cranberry Pecan Wild Rice Are you looking for a tasty side dish for Thanksgiving? This rice dish was so good. I made a herbed turkey breast on the grill that I had brined and smoked. I’ll be posting that recipe later this week so be sure to come back for it. I bought the rice shown here at Trader Joe’s. Any wild rice will do, just be sure to cook for the time it says on the package. Most of the wild rices I see may take longer than the 25 minutes this one takes. Cranberry Pecan Wild Rice Author: Mary Ellen Recipe type: Side Dish, Rice Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: Serves 6 1 1/2 cups wild rice 1 tablespoon butter 3 cups chicken broth 2 minced garlic cloves 1/2 cup dried cranberries - chopped 1/2 cup pecans - chopped 1/4 cup fresh parsley - chopped salt and pepper 1 1/2 cups wild rice 1 tablespoon butter 3 cups chicken broth 2 minced garlic cloves 1/2 cup dried cranberries - chopped 1/2 cup pecans - chopped 1/4 cup fresh parsley - chopped salt and pepper Place butter in a pan to melt. Add the rice, brown slightly. Add the garlic cloves. Stir in the chicken broth. Cook for the time that is on the package. Mine was 25 minutes. Stir in the remaining ingredients. Let set for 5 minutes before serving. Place butter in a pan to melt. Add the rice, brown slightly. Add the garlic cloves. Stir in the chicken broth. Cook for the time that is on the package. Mine was 25 minutes. Stir in the remaining ingredients. Let set for 5 minutes before serving. Maybe you’d like to try our recipe for? Sage Sausage Dressing with Apples and Cranberries Broccoli, Mushrooms and Rice Casserole Acorn Squash with Pecans Pin It!
Chile Relleno Boca Burger
 Boca Chile Relleno Patty on Whole Wheat Bagel Thins with Spinach, Avocado and Fresh Salsa Last week I received 3 boxes of Boca’s newest products to try. I had a hard time deciding which one to try first, they all sound good. I can’t resist anything Mexican so I chose the Chile Relleno with green chile peppers, black beans and brown rice. I can’t begin to tell you how good it was. It had been a long time (at least 5 years) since I had tried any products like this and boy have they ever improved! I am going to be adding these to my weekly menu especially for nights when I need a dinner in under 30 minutes. I can see all kinds of way to enjoy these. I loved the spice mixture that is in the Chile Relleno patties. I added some spinach and a fresh tomato salsa with sliced avocados and it was ready in less than 15 minutes. I served them on a whole wheat bagel thin. This sandwich is made using their Breakfast Scramble. I topped the patty with fried potatoes with onions, Pepperjack cheese, lettuce and tomatoes. It was amazing! It took less than 15 minutes to make. So easy to have a hot breakfast to start your day! Chile Relleno Boca Burger Author: Mary Ellen Recipe type: Sandwich, Lunch, Dinner Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 4 Servings 1/2 carton grape tomatoes, sliced in half 2 mini sweet peppers diced 2 -3 green onions sliced including green part 1/2 cup salsa handful chopped fresh cilantro 1 avocado,.sliced 1 box Boca Essentials Chili Relleno patties spinach bagel thins 1/2 carton grape tomatoes, sliced in half 2 mini sweet peppers diced 2 -3 green onions sliced including green part 1/2 cup salsa handful chopped fresh cilantro 1 avocado,.sliced 1 box Boca Essentials Chili Relleno patties spinach bagel thins Add the grape tomatoes, sweet peppers, green onions, salsa and cilantro to a bowl. Mix until combined. Saute the patties on the stove as the package directs. Wash spinach and pat dry. Layer on the bottom of the bagel thin. Top the spinach with the Boca Chile Relleno pattie when it is finished cooking. Top with the salsa and then the top of the bagel thins. Add the grape tomatoes, sweet peppers, green onions, salsa and cilantro to a bowl. Mix until combined. Saute the patties on the stove as the package directs. Wash spinach and pat dry. Layer on the bottom of the bagel thin. Top the spinach with the Boca Chile Relleno pattie when it is finished cooking. Top with the salsa and then the top of the bagel thins. Pin It!
Tuna Mushroom Melt
Fresh sliced mushrooms, basil, caramelized onions, tuna salad on toast topped with melted swiss cheese. Tuna Mushroom Melt Years ago, my uncle used to eat a version of this sandwich. It actually was a weight watcher’s recipe back then, not sure if it would be today. Today when I realized I hadn’t taken anything out the freezer and was puzzling over what to make when I saw some mushrooms in my refrigerator I needed to use up. I had one of those light bulb moments that it was time to update this great supper sandwich. Instead of canned mushrooms, I used fresh mushrooms with slices of onion that started to caramelize and some fresh basil. I made an easy tuna salad with relish and olive oil mayonnaise and then added toast and swiss cheese. Yummy! This is a very flexible recipe, add more or less mushrooms, onions or add garlic if you are in the mood. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Tuna Mushroom Melt Author: Mary Ellen Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 2 sandwiches 1 can tuna 2 tablespoons olive oil mayonnaise 3 tablespoons sweet relish 6 - 8 oz. fresh mushrooms 1 teaspoon butter 1/3 cup sliced onions about 8 - 12 basil leaves or to taste 4 oz. Swiss cheese 4 pieces bread 1 can tuna 2 tablespoons olive oil mayonnaise 3 tablespoons sweet relish 6 - 8 oz. fresh mushrooms 1 teaspoon butter 1/3 cup sliced onions about 8 - 12 basil leaves or to taste 4 oz. Swiss cheese 4 pieces bread Saute the mushrooms and onions in the butter until the onions begin to caramelize and mushrooms are lightly browned. Add some torn basil. Make tuna salad with mayonnaise and sweet relish. Toast the bread. Divide the tuna between the 4 slices of bread. Top with mushroom mixture. Top with swiss cheese. Broil under high heat until the cheese starts to melt. Serve right away. Saute the mushrooms and onions in the butter until the onions begin to caramelize and mushrooms are lightly browned. Add some torn basil. Make tuna salad with mayonnaise and sweet relish. Toast the bread. Divide the tuna between the 4 slices of bread. Top with mushroom mixture. Top with swiss cheese. Broil under high heat until the cheese starts to melt. Serve right away. Maybe you’d like to try? Greek Chicken Gyro Pita Best Grilled Cheese Sandwich Chicken Salad Wrap
Chicken Salad Wrap
Homemade Chicken Salad wrapped in a basil tomato tortilla with lettuce, sunflower seeds and crumbled blue cheese. Chicken salad, so perfect for lunch. I made this chicken salad from the leftover chicken I did on the grill the other day. It’s pretty healthy too because I don’t add a lot of mayonnaise to it, if you want to add more go ahead but I prefer to taste all of the tasty ingredients I put in the sandwich instead of mayonnaise. In this wrap I used sunflower seeds and crumbled blue cheese. One surprise in this might be a few dashes of Tabasco sauce something I learned from a chef I once worked for years ago. If you don’t like blue cheese, feta cheese is good also or put some shredded cheese right into your chicken salad. This is a recipe that you can pick and choose whatever you like best to make your wrap with. Tomatoes would be good in it too, I just didn’t have any today to use. Chicken Salad Wrap Author: Mary Ellen Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 4 servings 3 cups chicken - chopped 1/2 cup cucumber - seeded and chopped 1/4 cup onion - chopped 1/2 cup dried cranberries fresh parsley - chopped - optional 4 tablespoons mayonnaise several dashes Tabasco sauce salt and pepper Wrap sunflower seeds blue cheese crumbles - optional lettuce tortilla wraps - I used tomato basil but any kind will work 3 cups chicken - chopped 1/2 cup cucumber - seeded and chopped 1/4 cup onion - chopped 1/2 cup dried cranberries fresh parsley - chopped - optional 4 tablespoons mayonnaise several dashes Tabasco sauce salt and pepper Wrap sunflower seeds blue cheese crumbles - optional lettuce tortilla wraps - I used tomato basil but any kind will work Mix all of the salad ingredients together in a bowl. To make your wrap, place the chicken salad in the center of the wrap leaving several inches on each end for wrapping. I used about a cup of chicken salad per wrap. Sprinkle with your add ons, in this case I used lettuce, blue cheese and sunflower seeds. Fold the ends in first and then start on one side and roll your wrap. Cut in half or quarters to serve. That's My Home Mix all of the salad ingredients together in a bowl. To make your wrap, place the chicken salad in the center of the wrap leaving several inches on each end for wrapping. I used about a cup of chicken salad per wrap. Sprinkle with your add ons, in this case I used lettuce, blue cheese and sunflower seeds. Fold the ends in first and then start on one side and roll your wrap. Cut in half or quarters to serve. That's My Home Maybe you’d like to try? Greek Chicken Gyro Pita Tuna Mushroom Melt Best Grilled Cheese Sandwich Enjoy!
Meatballs
These are the lightest textured meatballs you may ever make. Meatballs Meatballs are so easy to make. I bake mine now to avoid the fat from frying them. I remember though big pans of hot grease on the stove when my mom would make meatballs and her frying those tasty morsels. She would make meatballs the size of a hard ball. Then we discovered mini meatballs and have been making them that way ever since. It was much easier to make sauce so meatballs were a special treat when we had them. I’m not sure exactly when we started baking them but it sure is a time saver and it makes them healthier for us at the same time. I always add them at the end of the cooking time if I add them to the sauce so that the meatballs don’t break up. These are the lightest meatballs you will ever make. Adding the water to the breadcrumbs lets them swell up to provide the light texture you get when you make them this way. You can use ground turkey or chicken also for the meatballs. The ground beef I use now is 94% so it is really lean. If you use regular ground beef which is fine, just realize the meatballs are going to shrink as they bake. Sometimes when I need more than just a lb. of meatballs and I need to double the recipe for the second pound of meat I use a mixture of half pork and half veal with the 1 lb. ground beef. So good! The pasta in the front of the picture here is the One Pot Pasta I made which I just loved. You add everything to the pan, including the uncooked noodles and cook until the pasta is done. Dinner can be done in less than 20 minutes with this recipe. Meatballs Author: Mary Ellen Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 16 - 18 meatballs 1 lb. ground beef 3/4 cup breadcrumbs 3/4 cup water 1 egg 1/4 cup onion - finely minced 1/4 cup sweet peppers - finely minced 1 - 2 garlic cloves - finely minced 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon Italian seasoning 1 lb. ground beef 3/4 cup breadcrumbs 3/4 cup water 1 egg 1/4 cup onion - finely minced 1/4 cup sweet peppers - finely minced 1 - 2 garlic cloves - finely minced 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon Italian seasoning Add the water to the breadcrumbs in a large mixing bowl and let it set while you chop up the vegetables. Add everything to the bowl and mix with your hands until mixture is well mixed. Make into walnut sized balls and place on a greased cookie sheet. Bake at 400 degrees for 15 minutes. www.thatsmyhome.com Add the water to the breadcrumbs in a large mixing bowl and let it set while you chop up the vegetables. Add everything to the bowl and mix with your hands until mixture is well mixed. Make into walnut sized balls and place on a greased cookie sheet. Bake at 400 degrees for 15 minutes. www.thatsmyhome.com Maybe you’d like to try? Beat the Heat Short Rib Stew Chili and Cornbread Casserole Sirloin Steak Skewers Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!