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Healthy "Italian Mac and Cheese" with Carrot Puree | 1 box Barilla Whole Grain Elbows. 1 cup raw carrots, diced for carrot puree*. 2 tablespoons extra virgin olive oil. 1 clove garlic, chopped. 2 cups heavy cream. 1 cup Asiago cheese, diced. 1 cup fontina cheese, diced. 1/2 cup Parmigiano Reggiano cheese, shredded. Salt and black pepper to taste. | Bring a large pot and a small pot of water to a boil. Cook pasta 1 minute less than package directions. Pre-heat Oven to 400 degrees F. Meanwhile in a large skillet saute garlic in olive oil until slightly yellow in color. Add cream to skillet; slowly bring to a simmer and add carrot puree and pasta. Whisk in Asiago and fontina cheeses, simmer. Pour mix into a 2-quart casserole dish, top with Parmigiano Reggiano cheese and bake 10 minutes in the oven. | raw carrots. extra virgin olive oil. garlic clove. heavy cream. asiago cheese. Fontina cheese. parmigiano - reggiano cheese. salt and black pepper. | http://allrecipes.com/recipe/healthy-italian-mac-and-cheese-with-carrot-puree/ |
Heavenly Turkey Soup | 10 cups water. 1 cup cubed turkey breast meat, with bone, divided. 1 large onion, chopped. 4 garlic cloves, crushed. 1 tablespoon crushed red pepper flakes. 1 tablespoon sea salt. 3 cubes chicken bouillon. 2 cups chopped broccoli. 1 (10.75 ounce) can condensed cream of mushroom soup. 1 cup chopped fresh asparagus. 1 cup sliced red bell pepper. 1 (1.8 ounce) tub instant dry lentil soup mix. 1/2 cup bean sprouts. | Place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes. Stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts. | water. turkey breast. onion. garlic cloves. crushed red pepper flakes. sea salt. chicken bouillon cubes. broccoli. condensed cream of mushroom soup. fresh asparagus. red bell peppers. soup mix. bean sprouts. | http://allrecipes.com/recipe/heavenly-turkey-soup/ |
Langoustine Bisque | 1 12 lbs langoustine, cooked (or substitute prawns or lobster tail). 12 cup minced shallot. 4 tablespoons butter. 14 cup flour. 12 cup dry sherry. 4 cups milk. 14 fresh parsley, minced. 1 12 teaspoons paprika. 14 teaspoon nutmeg. 2 tablespoons tomato paste. 12 teaspoon hot sauce. 2 teaspoons salt. white pepper. | Chop up 1 c of Langoustine. Reserve the rest Melt butter in soup pot. Saute the minced shallots for a few minutes. Add the chopped Langoustine. Stir in the flour until smooth. Cook for a minute stirring constantly. Lower heat to simmer. Gradually add sherry, continuing to stir, then gradually add milk as well, whisking til smooth. Heat the soup on medium low, but do NOT bring to a boil. Add the rest of the ingredients. Stir in the langoustine and cook until heated through. | langoustine. shallots. butter. flour. dry sherry. milk. fresh parsley. paprika. nutmeg. tomato paste. hot sauce. salt. white pepper. | http://www.food.com/recipe/langoustine-bisque-78886 |
Darned Good Boneless Short Ribs | 1/2 cup packed light brown sugar. 1/4 cup granulated sugar. 1/2 cup paprika (try 1/4 cup smoked paprika and 1/4 cup sweet paprika). 2 1/2 tablespoons kosher salt. 2 1/2 tablespoons freshly ground black pepper. 1 tablespoon granulated onion. 1/2 teaspoon cayenne. 2 pounds boneless beef short ribs, connective tissue removed. 1 cup Virginia Pruitt's Perfect Barbecue Sauce or your favorite thick barbecue sauce. | 1. In a medium bowl and blend together both sugars, the paprika, salt, pepper, granulated onion, and cayenne. Sprinkle the short rib pieces liberally with this mixture until coated on all sides. Let sit at room temperature for about 30 minutes. 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes. 3. Place the beef ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes or so, so that every side gets slightly caramelized, 15 to 20 minutes total. (If your short rib pieces are small, it won't take quite this long.) The ribs should yield easily to the touch, not unlike a medium-rare steak or the way the tip of your nose feels. Reduce the heat a little more and brush the ribs with the sauce. Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed. Remove to a platter and let sit for 5 to 10 minutes, covered with foil. Serve. | light brown sugar. granulated sugar. paprika. kosher salt. fresh ground black pepper. granulated onion. cayenne. boneless beef short ribs. barbecue sauce. | http://www.epicurious.com/recipes/food/views/darned-good-boneless-short-ribs-352974 |
Chef Paul's Pork Roast | 2 tablespoons cajun seasoning, Meat Magic brand preferred. 2 tablespoons unsalted butter. 2 tablespoons vegetable oil. 12 cup onion, finely chopped. 12 cup celery, finely chopped. 12 cup green bell pepper, finely chopped. 1 tablespoon garlic, minced. 1 (4 lb) boneless pork roast (shoulder, Boston butt, or loin). | Heat the butter and oil in a skillet over high heat. Add the onions. Cook, stirring frequently, until the onions are just beginning to brown on the edges, about 5 minutes. Add the celery and bell peppers. Cook, stirring frequently, until the celery and peppers are softened, about 2 minutes. Add the garlic and stir well. Add the seasoning and cook until it darkens slightly, about 2 minutes. Remove from heat and set aside to cool. Preheat the oven to 275F. Place the roast in a baking pan, fat side up. Make several slits in the meat with a knife, to form pockets, being careful not to cut through to the bottom. If you make the slits lengthwise, every slice will have some of the stuffing in it. Stuff the pockets generously with some of the vegetable mixture. Spread the remaining vegetable mixture over the top of the roast and rub a little on the sides. Roast uncovered at 275F until meat is tender, about 4 hours. | cajun seasoning. unsalted butter. vegetable oil. onions. celery. green bell peppers. garlic. boneless pork roast. | http://www.food.com/recipe/chef-pauls-pork-roast-418807 |
Chocolate Chip Pear Snack Bars | 12 cup butter, softened. 1 cup packed brown sugar. 14 cup granulated sugar. 2 eggs. 1 teaspoon vanilla extract. 12 teaspoon baking soda. 14 teaspoon salt. 1 (15 ounce) can pear halves in natural juice, well drained and diced. 1 14 cups flour. 2 cups quick-cooking oats. 1 cup semi-sweet chocolate chips. | In a large mixing bowl beat together the butter, brown sugar, and granulated sugar. Add the eggs, vanilla, baking soda and salt. beat in the pears and flour. Stir in the quick oats and chocolate chips until well blended. Spread evenly into a greased 13x9x2 baking pan. Bake 350' for 25-30 minutes or until done. | butter. brown sugar. granulated sugar. eggs. vanilla extract. baking soda. salt. pear halves in natural juice. flour. quick - cooking oats. semi - sweet chocolate chips. | http://www.food.com/recipe/chocolate-chip-pear-snack-bars-155545 |
Easy Brown Sugar Muffins | 3 1/2 cups all-purpose flour. 4 teaspoons baking powder. 1/2 teaspoon salt. 2 eggs. 1 1/2 cups milk. 2/3 cup white sugar. 1/2 cup canola oil. 2 tablespoons brown sugar, or as needed. 2 teaspoons ground cinnamon, or as needed. | Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Mix flour, baking powder, and salt together in a bowl. Beat eggs, milk, white sugar, and canola oil together in a separate bowl; mix into flour mixture until just combined into a batter. Pour batter into prepared muffin cups to about 1/4 full. Top each batter portion with a generous pinch of brown sugar and a sprinkle of cinnamon; top with remaining batter to about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. | all - purpose flour. baking powder. salt. eggs. milk. white sugar. canola oil. brown sugar. ground cinnamon. | http://allrecipes.com/recipe/easy-brown-sugar-muffins/ |
Ww Truffles | 12 cup unsweetened cocoa. 1 cup powdered sugar. 12 cup light cream cheese, at room temperature. 12 teaspoon vanilla extract. | Mix all ingredients with electric mixer. Drop by rounded teaspoon on cocoa powdered covered sheet of wax paper. Roll into balls and refrigerate 2 hours. | unsweetened cocoa. powdered sugar. light cream cheese. vanilla extract. | http://www.food.com/recipe/ww-truffles-287556 |
Blue Monday Dip | 1 cup sour cream. 1 cup yogurt. 1 (10 ounce) package frozen chopped spinach, thawed and drained. 1 tablespoon dried minced onion flakes. 1 tablespoon Beau Monde TM seasoning. 1 teaspoon garlic salt. 1 dash hot pepper sauce. | In a mixing bowl, combine the sour cream, yogurt, spinach, onion flakes, Beau Monde seasoning TM, garlic salt and hot pepper sauce. Chill until ready to serve. | sour cream. yogurt. frozen chopped spinach. onion flakes. seasoning. garlic salt. hot pepper sauce. | http://allrecipes.com/recipe/blue-monday-dip/ |
Raw Kale Salad | 1 bunch kale. 1 tablespoon olive oil. 14 teaspoon celtic sea salt. 1 lime, juice of. 1 teaspoon balsamic vinegar. 1 tablespoon red onion, finely chopped. 1 orange, peeled and sliced. | Chop the kale into thin ribbons (almost like a chiffonade). Drizzle the kale with olive oil and sprinkle with salt. Massage the kale with your hands to soften it, then allow it to sit for 5-10 minutes. Add the lime juice, vinegar, onion and orange. Allow to marinate for 10 minutes. Serve. | kale. olive oil. sea salt. lime. balsamic vinegar. red onions. orange. | http://www.food.com/recipe/raw-kale-salad-350256 |
Broccoli and Cheddar Nuggets | 1 teaspoon vegetable oil, or as needed. 1 (16 ounce) package frozen chopped broccoli, thawed. 1 cup bread crumbs. 1 1/2 cups shredded Cheddar cheese. 3 eggs. 1/2 teaspoon dried basil. 1/2 teaspoon dried oregano. 1/4 teaspoon garlic powder. | Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with oil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes. Let broccoli cool at room temperature until cool enough to touch. Transfer broccoli into a large mixing bowl. Add bread crumbs, Cheddar cheese, eggs, basil, oregano, and garlic powder to the broccoli; mix. Shape into nuggets or fun shapes and arrange onto the prepared baking sheet. Bake in preheated for 15 minutes, flip, and continue baking until heated through and beginning to firm, 10 to 15 minutes more. | vegetable oil. frozen chopped broccoli. breadcrumbs. shredded cheddar cheese. eggs. dried basil. dried oregano. garlic powder. | http://allrecipes.com/recipe/broccoli-and-cheddar-nuggets/ |
Slow-Cooker Pot Roast Sandwiches | 1 whole (approximately 2 1/2 To 3 Lb. Size) Boneless, Beef Chuck Roast, Trimmed And Cleaned. Black Pepper. Kosher Salt. 1 Tablespoon Garlic Powder. 1 Tablespoon Onion Powder. 1/2 cups All-purpose Flour. 4 Tablespoons Vegetable Oil. 1 cup Dry Red Wine. 1- 1/2 cup Beef Stock, Divided. 6 sprigs Fresh Thyme. 1 Tablespoon Unsalted Butter. 2 Tablespoons Olive Oil. 2 whole Yellow Onions, Thinly Sliced To About 1/8 Inch Thick. 3 dashes Balsamic Vinegar. 8 whole Potato Bread Buns (or Bread Of Your Choice). 2 cups Shredded Cheese Such As Provolone, Swiss, Havarti, Gruyere, Etc.. | Heavily season the beef with kosher salt and black pepper. Rub the garlic powder and onion powder over the beef. Roll the chuck roast in flour and dust off any excess. Heat the oil in a dutch oven or other heavy bottom pot. Once the oil reaches medium heat, sear each side of the beef until golden brown, about 34 minutes each side. Once browned, remove and place the beef inside the bowl of your slow cooker. Carefully pour the wine into the dutch oven. Using a wooden spoon, scrape the bits off the bottom of the pot and allow the wine to boil and reduce by half. Pour the reduced wine with browned bits and 1 cup beef stock over the browned beef. Add the thyme sprigs and place the lid on your slow cooker. Cook the beef on low until the meat falls apart and can easily be shred apart with two forksabout 8 hours depending on the weight of your chuck roast and your slow cooker. When your pot roast is nearly done and youre almost ready to serve your sandwiches, start caramelizing your onions. This can take about 4050 minutes and shouldnt be rushed or else the onions will burn. Melt the butter into the olive oil in a large skillet over medium-low heat. Add the onions and stir to ensure theyre well coated. Stir the onions every few minutes to ensure they do not burnlower the heat if necessary. Continue cooking, stirring low and slow until the onions become deep brown. Add the remaining beef broth and use a wooden spoon to stir the onions and scrape up any goodies that have formed on the bottom. Once the broth has evaporated, taste and add salt and pepper as needed. Stir in the balsamic vinegar and remove the skillet from the burner. Once the pot roast has cooked and essentially falls apart, take two forks and shred the beef into bit sized pieces. Allow the pan juices to soak into the beef. Taste and add additional salt as needed. Assemble each sandwich by placing a large mound of shredded pot roast with the drippings on the bottom half of a potato bread bun (or bread of your choice). Top with a few spoonfuls of caramelized onions and shredded cheese. The heat from the shredded beef should start melting the cheese but if not, place under the broiler for a bit. Place the other half of the bun on top and serve with hot sauce, chips, fries, etc. | black pepper. kosher salt. garlic powder. onion powder. all - purpose flour. vegetable oil. dry red wine. beef stock. fresh thyme. unsalted butter. olive oil. yellow onions. balsamic vinegar. buns. provolone cheese. | http://tastykitchen.com/recipes/main-courses/slow-cooker-pot-roast-sandwiches/ |
Coconut Pecan Cookies (Vegan) | 1 12 cups flour. 1 teaspoon baking soda. 1 teaspoon salt. 34 cup canola oil. 2 tablespoons soymilk. 1 cup sugar. 2 tablespoons cornstarch. 1 12 tablespoons pure vanilla extract. 2 34 cups quick oats. 1 cup shredded coconut. 1 cup pecans, chopped. raisins, to your liking (optional). | Mix flour, quick oats, baking soda and salt together and set aside. Mix oil and sugar and beat until creamy with an electric mixer (can do by hand, but it takes longer). Add cornstarch and mix. Add soy milk, then vanilla. Stir in the flour mixture, then stir in the coconut and pecans. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 13-15 minutes. They do not get very brown and should still be a little moist inside. Let cool on cookie sheet for 1 minute before putting them on a cooling rack. | flour. baking soda. salt. canola oil. soymilk. sugar. cornstarch. pure vanilla extract. quick oats. shredded coconut. pecans. raisins. | http://www.food.com/recipe/coconut-pecan-cookies-vegan-251317 |
Platte County Pie | 3 eggs. 1 cup sugar. 12 cup flour. 12 cup butter. 1 teaspoon vanilla. 1 cup chopped walnuts. 1 cup chocolate chips. 1 unbaked 8-inch pie shell. | Preheat oven to 325 degrees. Melt butter and allow it to cool 4 or 5 minutes. Beat the eggs thoroughly. Add sugar and flour and beat well. Add melted butter to the egg mixture. Add vanilla, nuts and chocolate chips and mix well. Pour into pie shell and bake 1 hour. Serve warm or at room temperature with whipped cream, if desired. | eggs. sugar. flour. butter. vanilla. walnuts. chocolate chips. unbaked 8 - inch pie shell. | http://www.food.com/recipe/platte-county-pie-26749 |
Mint and melon recipe | 1 cantaloupe melon. 1 honeydew melon. 0.5 water melon. 2 limes, juice only. 2 tbsp runny honey. 2 tbsp mild olive oil (not extra virgin). 1 handful of fresh mint leaves. 4 extra strong mints. | Cut off the top and the base of each of the whole melons to make them stand up firmly. Using a sharp knife, cut around the melons to remove the skin. Cut the fruit down the middle and remove the seeds if necessary. Remove the skin from the water melon in the same way and remove the pips if you want, but they wont harm you so you can just leave them in. Slice the melon thinly and place into a large mixing bowl. In a measuring jug pour in the oil, squeeze in the lime juice and add the honey, whisk together and have a taste. The dressing should be fresh and zesty but not too sharp. Pour the dressing over the melon and mix carefully. Tip the melon out onto a large serving plate. Chop the fresh mint and scatter over the top of the melon. Just before you serve the dish, using a fine grater, grate the extra strong mints all over the plate of melon. | cantaloupe. honeydew melon. melon. limes. honey. olive oil. fresh mint leaves. | http://www.lovefood.com/guide/recipes/28956/mint-and-melon-recipe |
Grilled Marinated Mushrooms | 12 cup olive oil. 3 tablespoons lemon juice. 1 teaspoon chopped fresh oregano (or 1/4 t. dried). 1 teaspoon chopped fresh thyme (or 1/4 t. dried). 1 garlic clove, crushed. 1 lb large white mushroom. 14 teaspoon salt. 18 teaspoon pepper. | In a large zipper bag, mix oil,lemon juice, herbs and garlic. Add cleaned mushrooms; Seal and mix gently to coat mushrooms with marinade. Refrigerate at least 1 hour but not longer than 8 hours. Heat grill to medium. Remove mushrooms from marinade. You can skewer them or place them right on the grill. Grill for 15 to 20 minutes, turning several times. Remove from heat and sprinkle with salt and pepper. Serve. | olive oil. lemon juice. fresh oregano. fresh thyme. garlic clove. white mushrooms. salt. pepper. | http://www.food.com/recipe/grilled-marinated-mushrooms-235574 |
Tiramisu' | 500 g mascarpone (an Italian creamy cheese, you can substitute with ricotta, another Italian cheese, for a low-fat ver). 4 eggs. 150 g caster sugar. 12-1 cup strong coffee. 300 g ladyfingers or 300 g sponge cakes, cut in squares. cocoa. 3 tablespoons brandy (I personally prefer it without spirits) (optional) or 3 tablespoons coffee liqueur (I personally prefer it without spirits) (optional). | beat sugar and egg yolks until white and frothy. whisk egg whites until stiff. fold mascarpone (or ricotta) into egg mixture. add egg whites carefully. pour coffee (and brandy or coffee liqueur if using) in a shallow bowl, dip biscuits (or pieces of sponge cake) in it, taking care not to soak them completely, and put them in a square tin (actually I make it in a glass loaf tin) in a single layer. cover with the cheese cream and continue layering the ingredients, leaving the cream on top, dust with cocoa. cover and refrigerate for a few hours or even overnight so that the biscuits have time to become moist and flavourful. | mascarpone. eggs. caster sugar. strong coffee. ladyfingers. cocoa. brandy. | http://www.food.com/recipe/tiramisu-40219 |
Italian Bread I | 1/4 cup chopped sun-dried tomatoes. 2 1/2 cups all-purpose flour. 2 tablespoons white sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon dried rosemary. 2 tablespoons dried parsley. 1 cup shredded sharp Cheddar cheese. 1/4 cup chopped green onions. 1 egg. 1 1/2 cups buttermilk. 3 tablespoons olive oil. 1 clove crushed garlic. | Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan. Whisk together the oil, egg, and buttermilk in a small bowl. In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles. Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack. | sun - dried tomatoes. all - purpose flour. white sugar. baking powder. baking soda. salt. dried rosemary. dried parsley. sharp cheddar cheese. green onions. egg. buttermilk. olive oil. garlic. | http://allrecipes.com/recipe/italian-bread-i/ |
Chicken Curry With Coconut Milk | 1 tablespoon vegetable oil. 2 large onions, slicked. salt. fresh ground pepper. 2 teaspoons curry powder. unsweetened coconut milk. 1 lb boneless skinless chicken breast. 1 cup diced canned tomato. 1 cup frozen peas. 1 cup sliced carrot. | Steam carrot till just tender. Cut chicken into 1 inch pieces. Pour oil into large non-stick skillet. Turn heat to medium high. Add onions, pinch of salt, and some pepper. Reduce heat to medium and cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Raise heat again and brown them a bit, then stir in curry and cook for another minute or so. Reduce heat to medium, add coconut milk and cook, stirrying occasionally, until it thickens, about 2 minutes. Add chicken and stir, then cook until done, 3-6 minutes. Add tomato, peas and carrots and cook until begetables are heated through. Taste and adjust seasonings. Variation: Substitute shrimp or scallops for chicken. Scallops should be seared first in a little oil in a hot pan. | vegetable oil. onions. salt. fresh ground pepper. curry powder. unsweetened coconut milk. boneless skinless chicken breasts. canned tomatoes. frozen peas. carrots. | http://www.food.com/recipe/chicken-curry-with-coconut-milk-131188 |
Frittata With Kasha, Leeks and Spinach | 2 tablespoons extra virgin olive oil. 2 good-size leeks, white and light green parts only, cut in half lengthwise, cleaned, and sliced thin. Salt. 3 ounces baby spinach (1/2 bag), rinsed. Freshly ground black pepper. 6 large or extra-large eggs. 2 tablespoons low-fat milk. 1 cup cooked kasha. 1/4 cup chopped fresh dill. 1/2 teaspoon Aleppo pepper. 2 ounces feta, crumbled (1/2 cup). | Heat 1 tablespoon olive oil over medium heat in a heavy 10-inch, preferably nonstick skillet. Add leeks and cook, stirring, until they begin to wilt, about 3 minutes. Add a generous pinch of salt and continue to cook, stirring often, until leeks are soft and fragrant, 4 to 5 more minutes. Stir in baby spinach a handful at a time and turn up heat so that spinach wilts in liquid left on leaves after washing. Season with salt and pepper. Transfer contents of pan to a strainer and allow liquid to drip for 20 to 30 minutes, or longer. Rinse out and dry skillet and return to stove. Beat eggs in a large bowl. Stir in salt (I use 1/2 teaspoon), pepper, milk, kasha, leek and spinach mixture, dill, Aleppo pepper and feta. Heat remaining olive oil over medium-high heat in the 10-inch skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into pan and if it sizzles and cooks at once, pan is ready. Scrape in egg mixture. Swirl pan to distribute eggs and filling evenly over surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of frittata with the spatula in your other hand, to let eggs run underneath and form a few layers during first few minutes of cooking. Once a few layers of egg have set, turn heat down to very low, cover (use a pizza pan if you dont have a lid that will fit your skillet), and cook 10 minutes, shaking pan gently every once in a while. From time to time remove lid and loosen the bottom of the frittata with a spatula, tilting the pan, so that more egg runs underneath. . Meanwhile, heat broiler. Uncover pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure top doesnt burn (at most, it should brown very slightly and puff under the broiler). Remove from heat, shake the pan to make sure the frittata isnt sticking, and allow it to cool for at least 5 minutes and for up to 15. Loosen edges with a wooden or heat-proof rubber spatula. Carefully slide frittata from pan onto a large round platter or plate. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, room temperature, or cold. | extra virgin olive oil. leeks. salt. Baby Spinach. fresh ground black pepper. extra - large egg. low - fat milk. dried kasha. fresh dill. aleppo pepper. feta. | http://cooking.nytimes.com/recipes/1017206 |
White Chocolate Drops | 16 ounces white chocolate, chopped. 12 cup creamy peanut butter. 1 12 cups crisp rice cereal. 1 12 cups miniature marshmallows. 1 cup dry-roasted unsalted peanuts. 12 cup chocolate chips. | Combine the white chocolate and peanut butter in a large heavy saucepan over low heat. Cook, stirring constantly, for 5 to 6 minutes or until smooth. Remove from heat and stir in the rice cereal, marshmallows and peanuts. Drop by rounded spoonfuls onto a plastic wrap- or waxed paper-lined baking sheet. Chill for 10 minutes or until set. Place the chocolate chips in a small heavy plastic sealable bag. Submerge the sealed bag in hot water until the chocolate is melted. Cut a tiny hole in one corner of the bag and drizzle the chocolate over the candies. Chill fo 10 minutes. Store in an airtight container. | white chocolate. creamy peanut butter. crisp rice cereal. miniature marshmallows. dry - roasted unsalted peanuts. chocolate chips. | http://www.food.com/recipe/white-chocolate-drops-218189 |
Slow Cooker Salsa Steak | 2 teaspoons Cooking Oil. 1 pound Beefsteak. 1/2 teaspoons Salt. 1/4 teaspoons Black Pepper. 1/2 whole Bell Pepper, Cut In Strips. 1 whole White Onion, Chopped. 1 can (11 Oz. Size) Cream Of Mushroom Soup. 3/4 cups Salsa. Noodles Or Rice, To Serve. | In a skillet over medium heat, drizzle oil to allow it to warm. Sprinkle the steak with salt and pepper. Brown the steak for 6 minutes until well browned, turning it once. Move the steak to the slow cooker. Add the bell pepper and onion. Using the same skillet, mix the soup and salssa. Pour over the steak and vegetables. Cover and cook on low for 8 to 10 hours. Serve with noodles or rice. | cooking oil. beef steaks. salt. black pepper. bell pepper. white onion. cream of mushroom soup. salsa. noodles. | http://tastykitchen.com/recipes/main-courses/slow-cooker-salsa-steak/ |
Our Favorite Balsamic Vinaigrette | 1/2 cup olive oil. 1/4 cup balsamic vinegar. 1 teaspoon honey. 1 teaspoon Dijon mustard. 1 shallot, minced. 1 clove garlic, minced. salt and ground black pepper to taste. | Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined. | olive oil. balsamic vinegar. honey. Dijon mustard. shallot. garlic clove. salt & fresh ground pepper. | http://allrecipes.com/recipe/our-favorite-balsamic-vinaigrette/ |
Maple Mustard Pork Chops | 1- 1/2 teaspoon Plus 2 Tablespoons Of Dijon Mustard, Divided Use. 1/4 teaspoons Salt. 1/4 teaspoons Pepper. 2 whole Boneless, Skinless Pork Chops. 1/4 cups Apple Cider Vinegar. 2 Tablespoons Pure Maple Syrup. 1/2 teaspoons Dried Sage. Canola Oil For Searing. Fesh Parsley, For Garnish. | Preheat oven to 400F. Combine 1 1/2 teaspoon of mustard with salt and pepper. Rub the paste evenly over pork chops. Over medium high heat, heat enough oil in a large skillet to lightly cover the bottom of your pan (about 2 3 Tablespoons). When oil is hot, gently sear pork until lightly brown on the outside (1 minute for each side). Move pork to a baking dish and bake for 10 15 minutes, depending on the thickness of your chops (or the time could be less if using thin chops). While pork is baking heat the vinegar over medium heat in the same skillet you just seared the pork in. Using a wooden spoon, scrape up any browned bits from the bottom of the pan. Whisk in the remaining mustard and the syrup. Bring to a boil then reduce heat to a simmer. Stir in dried sage. When pork is done baking, place any additional drippings from the baking dish into the maple/mustard mix. Allow the sauce to simmer again until slightly thickened. Once mixture is thickened, remove from heat and serve over pork. Recipe adapted from eatingwell.com. | Dijon mustard. salt. pepper. apple cider vinegar. pure maple syrup. dried sage. canola oil. parsley. | http://tastykitchen.com/recipes/main-courses/maple-mustard-pork-chops-2/ |
Bistro Salad | 3 lbs new potatoes. 1 red pepper. 3 cups butter lettuce. 2 cooked chicken breasts. 12 cup sour cream. 14 cup white wine vinegar. 14 cup mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce. 12 teaspoon salt. 14 teaspoon pepper. 2 garlic cloves, minced. 2 tablespoons parmesan cheese. | Sprinkle 2 chicken breast with steak spice and bake in 350 oven approximately 40 minutes. Cool and cut in strips for salad. In the meantime boil new baby potatoes in water until soft. Cool baby potatoes and chicken in fridge. Dressing: Combine sour cream, white wine vinegar(no substitutes),mayonnaise, dijon mustard, worcestershire sauce, salt, pepper and minced garlic in a bowl. Whisk until smooth. Arrange plates with butter lettuce, baby potatoes cut in half, strips of red pepper, strips of chicken and drizzle dressing over top. Sprinkle with parmesan cheese. Enjoy! | new potatoes. red pepper. butter lettuce. cooked chicken breasts. sour cream. white wine vinegar. mayonnaise. Dijon mustard. Worcestershire sauce. salt. pepper. garlic cloves. parmesan cheese. | http://www.food.com/recipe/bistro-salad-239444 |
Stuffed Butternut Squash with Boerewors | 1 Tablespoon Unsalted Butter. 1 cup Lentils. 1/2 cups Basmati Rice. 1/2 cups Barley. 1 whole Carrot, Diced. 1/2 whole White Onion, Diced. 1 teaspoon Salt. 1/2 teaspoons Cracked Black Pepper. 2 cups Red Chard, Chopped. 2 cups Chicken Stock. 1 whole Butternut Squash, Sliced Lengthwise In Half. 3 whole Links Boerewors Sausage, Casing Removed. 2 Tablespoons Canola Oil. | Start by making the stuffing for your squash. Bring a medium-sized pot to medium-high heat. Add in the butter, and let that melt. Toss in your lentils, rice and barley and give this a good stir. Cook, and continue to stir for a few minutes until rice starts to turn translucent. Next add the carrots and onion. Season with salt and pepper, then toss in the red chard. Stir, then add in your chicken stock. Give another good stir, then put the lid on and simmer for 30 minutes. After 30 minutes, remove from the heat, and partially open the lid to prevent it from over cooking. Preheat your oven to 425 F. Once you have sliced your squash, take a knife and make score marks down the length of the flesh, about 1/2 inch down (dont cut all the way through to the skin). Rub the skin with the canola oil, and place the squash onto a baking sheet, skin side up. Roast in the oven for 45 minutes. During this time, heat another large skillet on medium-high heat. Add the Boerewors sausage to the preheated skillet and cook until the sausage is fully cooked and browned. Make sure you crumble it along the way. Add the lentil mixture into the sausage, give a good toss and stir. When the squash are done cooking, remove the pan from the oven and let them cool until you can handle the squash, about 10 minutes. Keep the oven on. Carefully turn the squash over, and use a spoon to remove the cooked squash from the skin, leaving the shell intact. Add the squash flesh into the lentil and sausage mixture, mixing well, then add this back into the cavity of the squash. Place the stuffed squash back into the baking dish and into the preheated 425 F oven and cook for another 15 minutes, or until the sausage mixture gets nice and crunchy. Plate and serve. The result is nothing but a truly comforting fall recipe. The lentils are not over-cooked so there is still a bite to them, and when paired with the chard and carrots, you know you are in good hands. It reminds you of a warm bite of mashed potatoes, but then you get this great texture and spice of the Boerewors sausage that just brings everything together. Lets just say my wife fell in love with this one. | unsalted butter. lentils. basmati rice. barley. carrot. white onion. salt. cracked black pepper. red swiss chard. chicken stock. butternut squash. sausage. canola oil. | http://tastykitchen.com/recipes/main-courses/stuffed-butternut-squash-with-boerewors/ |
Simple & Delish Chicken Marinade | 4 tablespoons olive oil or 4 tablespoons canola oil. 4 tablespoons soy sauce. 2 tablespoons lemon juice. 1 tablespoon brown sugar. 2 minced garlic cloves. 1 tablespoon thyme or 1 tablespoon basil. 3 whole cloves. 4 boneless skinless chicken breasts. | Mix first seven ingredients together in a Ziploc bag or container with lid. Clean chicken and pound to flatten if the breasts are thick. Place in marinade. Let marinate for at least two hours. You can put meat in marinade in the morning and cook for supper without fear of over-marinating. Be sure to remove the cloves before cooking. Grill or bake chicken until done. | olive oil. soy sauce. lemon juice. brown sugar. minced garlic cloves. thyme. whole cloves. boneless skinless chicken breasts. | http://www.food.com/recipe/simple-delish-chicken-marinade-127798 |
Herbed Beef Roast | 3 lbs beef boneless tip roast. 1 teaspoon dried herbs, leaves (such as marjoram, basil and oregano). 1 teaspoon salt. 12 teaspoon pepper. 2 garlic cloves, finely chopped. 1 cup balsamic vinegar or 1 cup red wine vinegar. | If beef roast comes in netting or is tied, do not remove. Spray 12-inch skillet with cooking spray; heat over medium-hight heat. Cook beef in skillet about 5 minutes, turning occasionally, until brown on all sides. Sprinkle with herbs, salt and pepper. In 4- to 5-quart slow cooker, place garlic. Place beef on garlic. Pour vinegar over beef. Cover and cook on Low heat setting 6 to 8 hours. Remove netting or strings from beef. Serve with horseradish mashed potatoes. | roast. dried herbs. salt. pepper. garlic cloves. balsamic vinegar. | http://www.food.com/recipe/herbed-beef-roast-470194 |
Old-Fashioned Onion Soup | 3 pounds onions, sliced. 1/2 cup butter, melted. 7 slices French or Italian-style bread. 4 1/2 cups chicken broth. | Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth. Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour. | onions. butter. Italian bread. chicken broth. | http://allrecipes.com/recipe/old-fashioned-onion-soup/ |
Barbecued Sweet Potatoes | 4 whole Medium Garnet "yams", Peeled And Cut Into 2" Pieces. 1/4 cups Granulated Sugar. 1 teaspoon Pumpkin Pie Spice. 2 teaspoons Black Pepper, Divided. 1/4 cups Canola Oil. 2 Tablespoons Kosher Salt. 1/4 cups Maple Syrup (the Real Deal, Please). 2 Tablespoons Orange Juice Concentrate, Thawed. 18 teaspoons Ground Cayenne Pepper. | Mix the sugar, pumpkin pie spice and half the black pepper in a small bowl. Add the oil, salt and the remaining black pepper to a gallon-size zip-top bag. Seal, and slosh to combine. Add the yams to the bag, remove the excess air, seal and leave at room temperature for an hour or two. Start your fire and prepare for indirect cooking at 275 degrees . Add one small chunk of fruit wood (apple or cherry) to the fire about 10 minutes before youre ready to cook. Wood chips soaked for 30 to 60 minutes will work well, too. If youre using a gas grill, make a small smoker pouch. Drain as much of the oil from the bag as you can. Add the sugar mixture, re-seal and shake the bag to coat the yams as evenly as possible. Arrange the yams in a single layer on your cooking grate and cook over indirect heat for 20 minutes. While the yams are cooking, make the glaze by mixing the syrup, orange juice and cayenne in a small bowl. Glaze the top of each piece of yam, turn each over and cook for another 20 minutes. Glaze and turn each piece again, and cook another 10 minutes. Remove the yams to a serving bowl, drizzle lightly with the glaze and toss very gently. Serve and enjoy. | garnet yams. granulated sugar. pumpkin pie spice. black pepper. canola oil. kosher salt. maple syrup. orange juice concentrate. ground cayenne pepper. | http://tastykitchen.com/recipes/sidedishes/barbecued-sweet-potatoes/ |
Impossibly Easy Taco Pie | 1 lb ground beef. 1 medium onion, chopped. 1 (1 1/4 ounce) envelope taco seasoning mix. 1 (4 1/2 ounce) can green chilies, drained. 1 cup milk. 2 eggs. 12 cup Bisquick baking mix. 34 cup shredded monterey jack cheese. salsa. sour cream. | Heat oven to 400F. Grease 9 inch pie plate. Cook ground beef and onion in skillet over medium heat stirring occasionally until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. Stir milk eggs and Bisquick mix until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream. | ground beef. onion. taco seasoning mix. green chilies. milk. eggs. Bisquick baking mix. monterey jack cheese. salsa. sour cream. | http://www.food.com/recipe/impossibly-easy-taco-pie-54068 |
Candied Tomatoes | 8 medium about 2 pounds ripe tomatoes. 1 cup white sugar (or brown). 2 large cinnamon sticks. | In a saucepan big enough to hold tomatoes in one layer, put 2 cups water, sugar, and pinch of salt. Bring to a boil. Add tomatoes and cinnamon sticks. Cook over low heat for 45-50 minutes, turning tomatoes once or twice. Remove tomatoes with a slotted spoon and place in a large bowl. The tomatoes should still retain most of their shape. Reduce the liquid over high heat to half its volume, approximately 3/4 cup. It will be syrupy and thick. Pour the liquid over tomatoes. Let tomatoes cool. You can reheat them, or serve them at room temperature, or slightly chilled. Enjoy! | tomatoes. white sugar. cinnamon sticks. | http://www.food.com/recipe/candied-tomatoes-129675 |
Super Bowl Heroux Dip | 2 tablespoons dried chives. 1 tablespoon dried basil. 1 tablespoon paprika. 1 tablespoon white sugar. 1 tablespoon dried parsley. 2 teaspoons onion powder. 2 teaspoons garlic powder. 2 teaspoons celery salt. 1 1/2 tablespoons dried cilantro. 1 teaspoon finely ground black pepper. 1/2 teaspoon ground allspice. 1/2 teaspoon ground ginger. 1/2 teaspoon cayenne pepper. 1/4 teaspoon ground turmeric. 1/4 teaspoon monosodium glutamate (MSG) (optional). 3 tablespoons lemon juice. 3 tablespoons horseradish sauce. 1 tablespoon prepared yellow mustard. 2 cups mayonnaise. | Stir together the chives, basil, paprika, sugar, parsley, onion powder, garlic powder, celery salt, cilantro, pepper, allspice, ginger, cayenne pepper, turmeric, monosodium glutamate, and lemon juice in a microwave-safe bowl. Cook in the microwave on High for 30 seconds. Stir in the horseradish sauce and mustard; allow to cool 5 minutes; fold in the mayonnaise. Chill in refrigerator at least 30 minutes. | dried chives. dried basil. paprika. white sugar. dried parsley. onion powder. garlic powder. celery salt. dried cilantro. black pepper. ground allspice. ground ginger. cayenne pepper. ground turmeric. msg. lemon juice. horseradish sauce. prepared yellow mustard. mayonnaise. | http://allrecipes.com/recipe/super-bowl-heroux-dip/ |
Brioche Loaf ( Breadmaker 1 1/2 Lb. Loaf) | 3 large eggs. 12 cup butter or 12 cup margarine, softened. 13 cup milk (70 degrees to 80 degrees F). 3 tablespoons water (70 degrees to 80 degrees F). 34 teaspoon salt. 3 cups bread flour. 2 tablespoons sugar. 1 12 teaspoons bread machine yeast. | Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting. Remove bread from pan; cool on wire rack. | eggs. butter. milk. water. salt. bread flour. sugar. bread machine yeast. | http://www.food.com/recipe/brioche-loaf-breadmaker-1-1-2-lb-loaf-94536 |
Slow Cooker Easy Spicy Sausage Soup | 1 lb extra lean ground beef. 1 lb spicy bulk sausage (casings removed). 12 large onion, chopped. 2 cups carrots, chopped. 2 cups celery, chopped. 1 bell pepper, chopped (red or green). salt and pepper. 1 teaspoon dried oregano. 2 -3 garlic cloves, minced. 14 12 ounces stewed tomatoes and green chilies. 14 12 ounces green beans. 14 teaspoon chili powder. 1 cup instant rice, uncooked. | Combine the beef, sausage, and onions together, and roll into balls. Spray Crockpot with pam and place meatballs inside. Mix together the remaining ingredients (but NOT the rice!) and pour over the meatballs. Cover, cook on low 6-8 hours. 20 minute Before serving, stir in the rice and replace the lid. Enjoy! | extra lean ground beef. spicy bulk sausage. onions. carrots. celery. bell pepper. salt and pepper. dried oregano. garlic cloves. tomatoes and green chilies. green beans. chili powder. instant rice. | http://www.food.com/recipe/slow-cooker-easy-spicy-sausage-soup-370006 |
Pumpkin Yogurt with Popped Amaranth | 23 cups Plain Yogurt. 3 Tablespoons Pumpkin Puree. 1 Tablespoon Grade A Maple Syrup. 1/2 teaspoons Pumpkin Pie Spice. 1 Tablespoon Dried Cranberries. 1 Tablespoon Chopped Walnuts. 2 teaspoons Popped Amaranth. | Stir together yogurt, puree, maple syrup, and pumpkin spice until smooth and creamy. Transfer mixture to a bowl and top with cranberries, walnuts, and popped amaranth. Dont know how to make popped amaranth? Heres how: Heat a dry medium skillet over medium-high heat. Once its hot, pour about a 1/2 cup of amaranth into the skillet. Stir constantly and youll eventually start to see the grains pop! FYI: only 70-75% of the grains will pop. | plain yogurt. pumpkin puree. maple syrup. pumpkin pie spice. dried cranberries. walnuts. amaranth. | http://tastykitchen.com/recipes/breakfastbrunch/pumpkin-yogurt-with-popped-amaranth/ |
Beef Parmigiana & Shredded Carrot Salad | 1 teaspoon Butter. 5 ounces, weight Bacon, Chopped. 2 whole Carrots, Peeled. 1 Tablespoon Grated Parmesan Cheese. 6 ounces, fluid Unflavoured Yogurt. 7 ounces, fluid Heavy Cream. Fresh Parsley, Chopped, to taste. Fresh Rosemary, Chopped, To Taste. Salt And Ground Black Pepper To Taste. 1/2 whole Lemon Juice. 1 teaspoon Salt. 1 pinch Fresh Ground Black Pepper. 3 pieces (Medium-sized) Beef Filets, Or One Piece Per Serving. 2 ounces, weight All-purpose Flour. 1 whole Egg, Beaten. 2 ounces, weight Dry Bread Crumbs. 1 cup Vegetable Oil. 1 teaspoon Butter, At Room Temperature. 3 Tablespoons Tomato Sauce/puree. 3 slices Smoked Ham. 2 ounces, weight Shredded Mozzarella. | For the salad: In a frying pan, melt butter and fry bacon until brown. Drain the fat and set aside until cooled. Grate the carrots into a bowl and add fried bacon and grated Parmesan cheese. Toss and set aside. Into a medium bowl, add yogurt, heavy cream, fresh herbs and salt and pepper. Whisk until combined. Taste and adjust salt and pepper. You may serve this 2 ways: you can toss the carrots and sauce, or you can just pour the sauce over the grated carrots. For the beef parmigiana: Into a bowl, add lemon juice and salt and pepper. Toss a little, then place the beef into this marinade. Marinate in the fridge for 15 minutes. Preheat oven to 325 degrees F. Take 3 shallow bowls: the first one will contain all-purpose flour; the second one will have beaten egg; the third one will hold the dry bread crumbs. After the beef has marinated for 15 minutes, take the beef and dip, one by one, first in all-purpose flour, then beaten egg, then dry bread crumbs. Prepare a saucepan. Into this, pour vegetable oil and heat for 10 minutes. Then, carefully, put a single piece of beef in to deep fry. Fry both sides until golden. Repeat for the remaining beef, frying one piece at a time. Grease a baking sheet (13 x 9) with butter. Place the fried beef on that. Pour 1 tablespoon of tomato sauce or puree on each piece, then top with 1 slice of smoked ham. Cover with the shredded mozzarella cheese. Bake for 10 minutes or until cheese is melted. To serve, plate each piece of beef with carrot salad on the side. | butter. bacon. carrots. parmesan cheese. plain yogurt. heavy cream. fresh parsley. fresh rosemary. salt & fresh ground pepper. lemon juice. salt. fresh ground black pepper. filet of beef. all - purpose flour. egg. dry breadcrumbs. vegetable oil. butter. tomato sauce. smoked ham. mozzarella cheese. | http://tastykitchen.com/recipes/main-courses/beef-parmigiana-shredded-carrot-salad/ |
Bratwurst Casserole | 6 bratwursts, you choose the flavor. 4 medium potatoes, boiled, peeled and chunked. 1 onion, chopped. 1 (8 ounce) can green beans, drained. 1 (10 1/2 ounce) can cream of mushroom soup. 1 cup milk. 1 cup shredded cheddar cheese. | Cook Brats and drain and cut into chunks. Mix together with the remaining ingredients. Place in buttered casserole. Cover and bake at 350 for 45 minutes. | bratwursts. potatoes. onion. green beans. cream of mushroom soup. milk. shredded cheddar cheese. | http://www.food.com/recipe/bratwurst-casserole-53762 |
Chili-Stuffed Poblano Peppers | 1 lb ground beef. 4 large poblano chiles (*). 1 (15 ounce) canchili seasoned beans. 1 (14 1/2 ounce) can Mexican-style tomatoes, undrained. 1 tablespoon Mexican seasoning (adobo). 23 cup shredded Mexican blend cheese or 23 cup monterey jack cheese. | Preheat broiler. Bring 2 quarts water to a boil in 3-quart saucepan. Meanwhile, cook ground beef in large nonstick skillet over medium-high heat 5 to 6 minutes or until no longer pink. Meanwhile, cut peppers in half lengthwise; remove stems and seeds. Add 4 pepper halves to boiling water; cook 3 minutes or until bright green and slightly softened. Remove and drain upside down on plate. Repeat with remaining 4 halves. Set aside. Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium heat 5 minutes or until mixture thickens slightly. Arrange peppers, cut side up, in 13X9-inch baking dish. Divide chili mixture evenly among peppers; top with cheese. Broil 6 inches from heat 1 minute or until cheese is melted. Serve immediately. | ground beef. poblano chiles. beans. Mexican - style tomatoes. Mexican seasoning. monterey jack cheese. | http://www.food.com/recipe/chili-stuffed-poblano-peppers-253293 |
Those Potatoes | 5 tablespoons butter. 5 tablespoons flour. 2 cups light cream. 23 cup chicken broth. 5 tablespoons grated parmesan cheese. 1 teaspoon salt. 12 teaspoon white pepper. 2 lbs peeled diced cooked potatoes, peeled and diced. 6 tablespoons crumbled Roquefort cheese. 12 teaspoon paprika. 2 teaspoons butter. | Preheat oven to 450 degrees. In a saucepan, melt 5 Tbsps butter. Add flour and cook over low heat, stirring, for 2 minutes. Remove pan from heat and gradually stir in cream and broth. Cook, stirring until sauce is thick and smooth. Stir in Parmesan cheese, salt and pepper. Fold in potatoes. Add more salt and pepper to taste. Put in buttered casserole. Mix Roquefort with melted butter and paprika. Sprinkle on top. Bake until cheese melts, 12-14 minutes. | butter. flour. light cream. chicken broth. parmesan cheese. salt. white pepper. potatoes. Roquefort cheese. paprika. butter. | http://www.food.com/recipe/those-potatoes-24663 |
Kidney Bean, Tomato & Red Onion Salad | 12 red onion, finely chopped. 2 tablespoons red wine vinegar. 2 cups cherry tomatoes. 1 teaspoon fine sea salt (or more). 3 (14 ounce) cans red kidney beans, rinsed and drained. 2 tablespoons extra virgin olive oil. | In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours. Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve. | red onions. red wine vinegar. cherry tomatoes. fine sea salt. red kidney beans. extra virgin olive oil. | http://www.food.com/recipe/kidney-bean-tomato-red-onion-salad-264777 |
Creamy Limoncello | 8 lemons, zested. 3 cups vodka. 2 quarts 2% reduced fat milk. 2 cups white sugar. | Combine lemon zest and vodka in an airtight container. Cover and place in a cool, dark space, shaking the container to redistribute the lemon zest once a day for 5 days. Pour milk and sugar into a large pot and bringing to a low boil, stirring often, until the sugar has dissolved. Remove from heat and allow milk mixture to cool to room temperature. Slowly strain vodka mixture into the milk using a sieve. Discard the lemon zest. Pour limoncello into a capped bottle and place in the freezer to chill for 1 hour. Serve cold. | lemons. vodka. 2% low - fat milk. white sugar. | http://allrecipes.com/recipe/creamy-limoncello/ |
Avocado and Roasted Tomatillo Salsa | 1 pound tomatillos, husked. 1 to 2 serrano chiles (to taste), stems removed. 1 medium garlic clove, unpeeled. 1 slice white or red onion. 1/2 cup chopped cilantro, with stems. 1 medium avocado. Salt to taste. | Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool. Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl. Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve. | tomatillos. serrano chilies. garlic clove. red onions. cilantro. avocado. salt. | http://cooking.nytimes.com/recipes/1016249 |
Tortilla Soup With Pasilla Chiles | 2 fresh chiles, preferably pasilla. 1 1/2 pounds tomatoes, each cut in half. 2 tablespoons neutral oil, like grapeseed or corn. 3 cloves garlic, sliced. 1 large onion, sliced. Salt and freshly ground pepper. Pinch dried oregano. 4 cups any stock or water. 1 to 2 cups tortilla chips. 1 cup fresh cilantro leaves, chopped, optional. 1 ripe avocado, peeled and sliced, optional. 1 or 2 radishes, thinly sliced, optional. 1 lime, juiced, plus one cut into wedges. | Heat broiler. Arrange chilies and tomatoes in a single layer on a rimmed baking sheet and place a few inches away from broiling element. Cook until charred on one side, then flip them with tongs and char other side, about 5 to 8 minutes total. When cool, skin, stem and seed chilies, then chop them. Put oil in a large saucepan over medium heat; a minute later add garlic and onion and cook, stirring occasionally, until golden and softened, about 10 minutes. Add tomatoes and chilies, crushing tomatoes with back of a wooden spoon. Season with salt, pepper and a pinch of oregano; add stock or water and adjust heat so mixture simmers gently. Cook for 20 to 30 minutes, crushing tomatoes from time to time. (You can prepare soup up to this point in advance. Let it sit for a few hours, or cover and refrigerate for up to a day before reheating and finishing.) Stir in tortilla chips and simmer another three to five minutes. Season to taste with lime juice, salt and pepper, then garnish if desired and serve with lime wedges. | chilies. tomatoes. corn. garlic cloves. onion. salt & freshly ground black pepper. dried oregano. water. tortilla chips. fresh cilantro leaves. avocado. radishes. lime. | http://cooking.nytimes.com/recipes/11238 |
Cucumber Tomato Surprise Salad (Raw Recipe) | 1 medium tomatoes, chopped. 1 small cucumber, peeled in stripes and chopped (seeds removed if big). 1 large avocado, cut into cubes. 12 lemon, juice of (may sub lime juice). 12-1 teaspoon sea salt. 1 tablespoon olive oil. | Place veggies in a bowl. Mix together juice, salt and olive oil; pour over top of veggies and stir. | tomatoes. cucumber. avocado. lemons. sea salt. olive oil. | http://www.food.com/recipe/cucumber-tomato-surprise-salad-raw-recipe-337534 |
Artichoke Parmesan Dip | 1 jar (15 Oz. Size) Marinated Artichokes. 1 cup Mayonnaise (I Prefer Dukes). 1 cup Parmesan Cheese, Grated. 1/4 cups Onion, Diced Small. 1 Tablespoon Lemon Juice. 1/2 cups Shredded Cheese (Italian Blend, Swiss Or Mozzarella). | Drain artichokes and chop. Mix artichokes with all remaining ingredients. Spoon mixture into a lightly greased baking dish. Bake at 350 degrees F for 25 minutes or until top is lightly browned and bubbling. Serve with chips, crackers, pita bread or flat bread. Note: The Italian blend cheese can be found in most grocery stores but Swiss or mozzarella also work. I use a 6 x 10 baking dish but any medium size will work well. | marinated artichoke. mayonnaise. parmesan cheese. onions. lemon juice. cheese. | http://tastykitchen.com/recipes/appetizers-and-snacks/artichoke-parmesan-dip/ |
Raw Hot Chocolate - Ultra Healthy Believe It or Not !! | 2 -3 teaspoons ground cacao (beans). 300 ml soya milk, or. 300 ml rice milk. 12-1 teaspoon sugar (to taste). 1 pinch grated nutmeg. 1 pinch ground cinnamon. fresh vanilla seeds. | Grind Cacao beans, sugar and flavourings in a blender till they are as fine as you can get them. Heat milk until just about to boil and then add to blender. Blitz all the ingredients in the blender until it has a nice foamy head. Pour into large mug, add flavourings to taste and serve. Note: Make larger batches of the cacao and sugar and use as you need it makes the grinding easier, as does picking the blender up and giving it a shake. | cacao. soya milk. rice milk. sugar. nutmeg. ground cinnamon. seeds. | http://www.food.com/recipe/raw-hot-chocolate-ultra-healthy-believe-it-or-not-133673 |
Blueberry Sherbet | 1/2 cups Sugar. 1- 1/2 cup Frozen Blueberries. 23 cups Greek Yogurt. 13 cups Heavy Cream. 1 teaspoon Lemon Juice. Chocolate Graham Crackers, To Assemble Sherbet Sandwiches (optional). | In the bowl of a food processor, add the sugar. Pulse it for about 20 seconds to make it superfine. Next, add all the remaining ingredients and puree for 1 minute. Scrape down the bowl and puree again for another minute. Freezer according to your ice cream makers instructions. Mine only took 10 minutes in a frozen bowl. Optional: scoop between graham crackers and freeze. Makes about 1 cup sherbet. | sugar. frozen blueberries. Greek yogurt. heavy cream. lemon juice. chocolate graham crackers. | http://tastykitchen.com/recipes/desserts/blueberry-sherbet-2/ |
Dark Chocolate Chip, Cherry and Pistachio Scones | 1/2 cups Roughly Chopped Dried Cherries. 1/4 cups Chopped Shelled Pistachios. 2-18 cups All-purpose Flour, Divided (plus More For Dusting). 2 whole Eggs, Lightly Beaten. 1/2 cups Whole Milk. 18 cups Sugar. 1 Tablespoon Baking Powder. 1 teaspoon Kosher Salt. 1- 1/2 stick (3/4 Cup) Unsalted Butter, Cubed And Chilled. 1/2 cups (heaping) Dark Chocolate Chips. 1 whole Egg. 2 Tablespoons Whole Milk. 1/4 cups Powdered Sugar. 2 Tablespoons Whole Milk. 1 dash Real Vanilla Extract. | Preheat your oven to 400 F and line a rimmed baking sheet with parchment paper. Combine the chopped cherries and pistachios in a small bowl and toss with an eighth cup of all purpose flour and set aside. Combine the two eggs and the 1/2 cup of milk in a small bowl, set aside. In a large bowl combine the remaining two cups of flour, sugar, baking powder and salt. Drop in the cold butter and using a pastry cutter, cut the butter into the flour mixture until it resembles coarse, wet sand. Add the egg/milk mixture into the flour mixture and stir just until combined. Fold in the nuts, cherries and dark chocolate chips. Flour a clean surface and rolling pin. Drop the dough down on to the floured surface and knead into a ball. Use your rolling pin and roll the dough out to a half-inch thick. Use a 3-inch round cutter and cut as many circles of dough you can. Use the scraps to make more scones. In a small bowl whisk together one whole egg and two tablespoons whole milk to make the egg wash. Brush with the egg wash and bake for 15-18 minutes or until the tops are golden, rotate the pan halfway through baking. Remove the scones immediately to a wire rack and let cool. Combine the glaze ingredients in a small bowl and when the scones have cooled, dunk the tops into the glaze. Enjoy! | dried cherries. shelled pistachios. all - purpose flour. eggs. whole milk. sugar. baking powder. kosher salt. unsalted butter. dark chocolate chips. egg. whole milk. powdered sugar. whole milk. real vanilla extract. | http://tastykitchen.com/recipes/breads/dark-chocolate-chip-cherry-and-pistachio-scones/ |
Skillet Souffle | 6 large eggs, separated. 14 cup chopped fresh chives. 1 teaspoon kosher salt. 14 teaspoon black pepper. 1 tablespoon unsalted butter. 4 ounces goat cheese. | Heat oven to 400F In a large bowl, whisk together the egg yolks, chives, salt, and pepper. In a separate bowl, with an electric mixer on medium-high, beat the egg whites until stiff peaks form. Using a spatula, gently fold the egg whites into the yolk mixture. Meanwhile, melt the butter in a large nonstick skillet over medium-low heat and tilt to coat the sides. Add the souffle mixture and crumble the cheese over the top. Bake until the eggs are puffed and golden, about 10 minutes. Cut into wedges. | eggs. fresh chives. kosher salt. black pepper. unsalted butter. goat cheese. | http://www.food.com/recipe/skillet-souffle-373600 |
Stay Green Avocado Dip | 3 avocados. 1 garlic clove. 12 lemon, juice of. 1 teaspoon salt. 2 drops Tabasco sauce. 12 teaspoon mayonnaise. | Halve the avocados, remove the pips and scoop the flesh into the foodprocessor bowl. Add the garlic. Process the avocado till smooth. Add lemon juice, salt, Tabasco and mayonnaise. Process, taste and adjust seasoning. Transfer the avocado dip into a container,with a close fitting lid. Lay a sheet of cling film over the dip and pat down to exclude all air bubbles. Close the lid over the cling film and refrigerate. Unopened, this dip will keep fresh this way for 3 days. It might stay for longer but mine never lasts that long in the fridge. | avocados. garlic clove. lemons. salt. Tabasco sauce. mayonnaise. | http://www.food.com/recipe/stay-green-avocado-dip-342628 |
Lemon (Or Rum , Orange) Glaze With Splenda | 34 cup Splenda granular. 3 tablespoons cornstarch. 3 tablespoons lemon juice. 1 teaspoon lemon zest. | pulverize the splenda and the cornstarch in the blender or food processor. In a small bowl whisk in lemon juice and zest til smooth. (you might want to add more cornstarch for a thicker glaze, I haven't tried it yet.wanted these on lemon muffins fast :) ). Use to glaze pound cakes, muffins, cupcakes and more. Particularly good when you poke holes with a toothpick into them and let it seep inches. | Splenda granular. cornstarch. lemon juice. lemon zest. | http://www.food.com/recipe/lemon-or-rum-orange-glaze-with-splenda-257573 |
Sauteed Arugula | 5 ounces fresh arugula, washed and trimmed. 14 cup reduced-sodium chicken broth. pepper. 18 teaspoon onion powder. 18 teaspoon garlic powder. 1 12 teaspoons sesame oil. 14 cup onion, chopped or sliced. 1 teaspoon fresh minced garlic. | In frying pan, heat chicken broth and spices to boiling. After bringing to a boil, add the arugula, tossing gently to cover all with the broth. Let sit for a minute or two, stirring occasionally, until all leaves are wilted. (Additional broth may be needed to keep moist. ). I found this to be a great salad topping, or fantastic on top of lumpy mashed potatoes. **For those who want a more flavor-rich side, try the following:. Add 1 1/2 teaspoons sesame oil to the pan first; heat oil and cook 1/4 cup chopped (or sliced) onion and 1 teaspoons minced garlic until onions are tender. Then proceed with the broth, arugula and spices. I hope this is satisfying! :). | arugula. reduced - sodium chicken broth. pepper. onion powder. garlic powder. sesame oil. onions. garlic. | http://www.food.com/recipe/sauteed-arugula-218843 |
Donna's Cole Slaw | 2 heads cabbage, grated. 1 onion, grated. 1 carrot, grated. 1 cucumber, chopped. salt. pepper. 1 cup vinegar. 12 cup oil. 2 cups sugar. | Mix cabbage, onion, carrot, cucumber, salt and pepper together. Mix vinegar,oil, and sugar in an jar and shake well. Pour over slaw. Refrigerate overnight. | cabbage. onion. carrot. cucumber. salt. pepper. vinegar. oil. sugar. | http://www.food.com/recipe/donnas-cole-slaw-128346 |
Maple Pecan Scones | 3 12 cups all-purpose flour. 1 cup pecans or 1 cup walnuts. 12 cup Splenda sugar substitute. 4 teaspoons baking powder. 1 teaspoon salt. 23 cup butter, slightly softened. 1 cup milk. 12 cup cozy cottage sugar-free syrup. 12 cup unsweetened applesauce. | Preheat oven to 425 degrees. Grease a large baking sheet. In large bowl combine flour, pecans, baking powder and salt. Cut in butter until mixture is crumbly. Combine milk, 1/3 cup Cozy Cottage Sugar Free Syrup, and applesauce and add to dry ingredients. Mix lightly with a fork until mixture clings together and forms a soft dough. Turn out onto a floured surface and knead gently 5-6 times. Divide dough in half. With lightly floured rolling pin, roll one half of the dough into a 7" round. Cut into 8 wedges. Repeat with the remaining half. Place scones on greased baking sheet. Pierce tops with tines of fork. Brush tops with remaining syrup. Bake scones 15-18 minutes or until golden brown. Sprinkle with a pinch of Splenda, if desired. Serve warm with butter or your favorite spread. | all - purpose flour. pecans. Splenda sugar substitute. baking powder. salt. butter. milk. sugar - free syrup. unsweetened applesauce. | http://www.food.com/recipe/maple-pecan-scones-47171 |
Hamburger Beans | 3 (28 ounce) cans baked beans (Bush's Best Original works best, *NOT* BBQ varieties). 2 lbs ground beef (I prefer meatloaf mix). 3 small onions, chopped (use Vidalia Sweet Onions if available). 3 garlic cloves, crushed (or more if you like!). 3 tablespoons butter. 3 tablespoons light brown sugar (optional). | In a large frying pan, cook hamburger until no longer pink, 10-15 minutes. Break into small pieces with a spatula and drain off grease. While ground beef is cooking, chop onions and peel garlic cloves & crush. Melt butter in bottom of a large cooking pot on medium heat; saute the onions 5 minutes. Add garlic to the onions and continue to saute until onions are translucent, another 2-3 minutes. Add beans, ground beef and brown sugar to pot and stir well. Heat on medium-low heat and simmer for 20-30 minutes, stirring occasionally. | baked beans. ground beef. onions. garlic cloves. butter. light brown sugar. | http://www.food.com/recipe/hamburger-beans-197476 |
Game Day Nachos | 1 container (16 Oz. Size) Sour Cream. 1 package (1 Oz. Size) Dry Ranch Dressing Mix. 3/4 cups Chunky Salsa. 1 can (Approximately 6 Oz. Size) Pringles, Bacon Flavored. 3 cups Cheez-It Grooves, Original Cheddar Flavored. 1 cup Zesty Ranch Salsa Dip. 1 Roma Tomato, Diced. 1/2 cups Sliced Black Olives. 1 Tablespoon Chives, Roughly Chopped. | For the zesty ranch salsa dip: In a medium bowl, combine the sour cream, ranch dressing mix, and salsa. Stir thoroughly until mixed through. Refrigerate until ready to serve. For the nachos: Arrange Pringles around the outer edges of a large platter or tray. Place Cheez-It Grooves in the middle of the platter and around the outer edge. Drizzle Zesty Ranch Salsa dip over Pringles and Cheez-It Grooves. Top with tomatoes, black olives, and chives. Serve immediately. Enjoy! | sour cream. dry ranch dressing mix. chunky salsa. roma tomato. black olives. chives. | http://tastykitchen.com/recipes/appetizers-and-snacks/game-day-nachos/ |
Chicken Stew With Tomatoes Tonight! | 3 lbs chicken pieces, with skin and bones (1.5kg). 4 tablespoons flour (60 ml). 1 large onion, peeled and roughly chopped. oil (for frying). 14 ounces canned tomatoes (usually 1 can or 400g). 12 teaspoon sugar. 4 -6 medium potatoes, peeled. 12 lb mushroom, cleaned and halved (250g). 2 teaspoons hot pepper sauce (or to taste). 2 tablespoons Worcestershire sauce (30 ml). 2 tablespoons chopped garlic (to taste). 1 tablespoon salt (or seasoning salt, to taste, about 1 Tblsp). black pepper. chopped parsley (optional). chopped fresh herb (optional). | Use a large pot, preferably with a heavy bottom. Cut chicken into serving pieces or use ready-cut chicken pieces (do NOT use skinned, boned breasts). Put in a bowl, scatter over the flour, and then turn over and over to coat more or less. Just more or less. Heat pot over high heat. Add a generous amount of oil like canola, heat a few seconds, then add the chopped onion. In this case the onion can be in large chunks -- the idea is that you do NOT get tearful over a plain stew. Stir the sizzling onion. Add the chicken. Keep the heat high, and although there won't be space for all the pieces to lie flat, no matter. Let the pieces below fry until they start browning, then stir the whole lot around with a wooden spoon with a long handle. Let bottom pieces brown -- but not every piece needs to be fried first. This frying is just to get extra flavour. In the meantime you have opened the tin of tomatoes. Hopefully it's of good quality, solid, with thick liquid -- not just a few tomato bits and thin juice. (If it's the latter -- add a few splotches of ketchup to the pot). Dump it over the furiously frying chicken and onion, and add the sugar. Stir the lot again. At this stage you might want to add a dash of water, just to stop the whole lot burning. One-third cup water, no more. Add some salt, which should preferably be your favourite seasoned salt, as modern chickens are not known for their flavour. You'll have to add more later. Turn heat to low, put lid on, make sure nothing burns and the stew bubbles gently. Now walk away for 20 minutes and do something else, or put the rice on to cook. Return to the stew, take off the lid, and add the potatoes, mushrooms, Worcestershire sauce, garlic and pepper sauce or hot pepper flakes -- not too much. You want a bite, not Jaws. Add more salt at this stage, and taste. There should by now be a satisfactory sort of sauce in the pot. If you think a flavour is missing, add it, it's your stew. Put the lid back on, and simmer for another 15 minutes or so, until the potatoes are cooked through. With a large spoon remove the entire saucy stew to an oven dish. If you have too much sauce, keep the rest, cool and refrigerate, and use as a soup base -- it's delicious and can't go to waste. If you don't have enough sauce it's your own fault, as you probably let the liquid all cook away. At this point, stir in any herbs or parsley you want to use. Chopped rosemary or oregano is great. Cover dish with foil, and keep warm until serving. Like all stews, it will improve in taste if it stands a while. It's usually best to make a stew a day ahead. *The mushrooms -- yes, their flavour will be lost in the tomato. They're added for texture, for that extra little soft bite, not really because they're mushrooms. You can substitute with chopped small zucchini. Serve with a green vegetable and rice, and in this house a salad will be expected too. | chicken pieces. flour. onion. oil. canned tomatoes. sugar. potatoes. mushrooms. hot pepper sauce. Worcestershire sauce. garlic. salt. black pepper. parsley. fresh herbs. | http://www.food.com/recipe/chicken-stew-with-tomatoes-tonight-264210 |
Easter Tartlets | 2 (4 ounce) packages mini graham cracker tart crusts. 1 (8 ounce) package cream cheese, softened. 1 (14 ounce) can sweetened condensed milk. 12 cup frozen lemonade concentrate, thawed. red food coloring (optional) or yellow food coloring (optional) or green food coloring (optional). 1 12 cups frozen non-dairy topping, thawed. fresh sliced fruit or assorted decorative candies. | Beat cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemonade concentrate. Add desired amount of food coloring. Gently stir in whipped topping. Spoon into crusts. Chill 3 hours. Top with fruit or candies. Refrigerate leftovers. | mini graham cracker tart crusts. cream cheese. sweetened condensed milk. frozen lemonade concentrate. red food coloring. frozen non - dairy topping. fruit. | http://www.food.com/recipe/easter-tartlets-21604 |
Banana Colada | 4 bananas -- peeled, sliced, and frozen. 1 cup pineapple juice. 1 (14 ounce) can cream of coconut. 1 fluid ounce rum. | In an electric blender, combine bananas, pineapple juice, cream of coconut and rum. Blend until the mixture reaches your desired consistency. | bananas. pineapple juice. cream of coconut. rum. | http://allrecipes.com/recipe/banana-colada/ |
Chocolate Dumplings | 1 whole Batch Of Your Favorite Biscuit Dough Or Refrigerated Biscuit Dough (16 Oz. Size). 1 quart Whole Milk. 2 whole Large Eggs, Beaten. 1 cup White Granulated Sugar. 3 Tablespoons Cocoa. 1/4 cups Cornstarch. 1 teaspoon Vanilla Extract. | On a floured surface roll out dough or biscuits to approximately 1/4 inch thick and cut into approximately 1x 1 dumplings. In a medium or large pot over medium heat bring milk to a simmer. In a large bowl beat eggs, sugar and cocoa until sugar is dissolved and mixture is thickened. Mix in cornstarch and mix until completely smooth. Slowly add some milk to the egg/sugar mixture, then transfer the egg mixture into the sauce pan and bring to a boil over medium heat. Add dumplings stirring constantly for 5-7 minutes or until dumplings are done. Remove from heat and add vanilla, stir to incorporate. Serve warm, cool or cold. This is an original recipe handed down from my Grandmother to my Mother to me. | biscuit dough. whole milk. eggs. granulated sugar. cocoa. cornstarch. vanilla extract. | http://tastykitchen.com/recipes/desserts/chocolate-dumplings-2/ |
Cheesy Garlic Bread | 1 loaf French bread, unsliced (medium-sized). 12 cup butter, softened (or margarine). 2 garlic cloves, halved. 1 teaspoon dried parsley. 1 teaspoon dried chives. 13 cup parmesan cheese, grated. aluminum foil. | Preheat oven to 375 degrees. Cut slices down the length of the loaf at 1-inch intervals, WITHOUT cutting all the way through. Rub slices and top of loaf with cut sides of garlic halves. Finely mince garlic halves. Combine softened butter, minced garlic, parsley, chives and parmesan in a small bowl. Spread butter mixture between bread slices and on top of loaf. Wrap bread in foil, wrapping the ends tightly, but leaving the top partially uncovered. Bake until heated through, about 15 minutes. To serve, tear or cut slices off loaf. | French bread. butter. garlic cloves. dried parsley. dried chives. parmesan cheese. aluminum foil. | http://www.food.com/recipe/cheesy-garlic-bread-217818 |
Indonesian Satay | 3 tablespoons soy sauce. 3 tablespoons tomato sauce. 1 tablespoon peanut oil. 2 cloves garlic, peeled and minced. 1 pinch ground black pepper. 1 pinch ground cumin. 6 skinless, boneless chicken breast halves - cubed. 1 tablespoon vegetable oil. 1/4 cup minced onion. 1 clove garlic, peeled and minced. 1 cup water. 1/2 cup chunky peanut butter. 2 tablespoons soy sauce. 2 tablespoons white sugar. 1 tablespoon lemon juice. skewers. | In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark. Preheat the grill for high heat. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce. | soy sauce. tomato sauce. peanut oil. garlic cloves. ground black pepper. ground cumin. vegetable oil. onions. garlic clove. water. chunky peanut butter. soy sauce. white sugar. lemon juice. skewers. | http://allrecipes.com/recipe/indonesian-satay/ |
Spritz | 1 cup butter. 23 cup sugar. 3 egg yolks. 1 teaspoon almond extract. 2 12 cups flour. | Cream butter and sugar together. Add egg yolks and almond extract. Stir in flour, but don't over mix. Press out with a spritz gun onto ungreased cookie sheet. Bake at 400 degrees for 7-10 minutes. | butter. sugar. egg yolks. almond extract. flour. | http://www.food.com/recipe/spritz-79207 |
Fried Fish Nuggets | 2 eggs. 12 cup dry breadcrumbs. 12 cup shredded sharp cheddar cheese. 14 cup finely chopped white onion. 12 teaspoon dried parsley. 14 teaspoon dried dill weed (optional). 14 teaspoon black pepper. 1 (14 ounce) can salmon, drain and remove bone and skin if desired. oil (for deep frying). tartar sauce (optional). | In a large bowl,mix well the first seven ingredients. Stir in the salmon. Shape into 1 inch balls. Heat oil in a deep fat fry to 375 degrees, fry nuggets for 2 to 3 minutes or until golden color is reached. Drain on paper towels. Serve with Tartar Sauce if desired. | eggs. dry breadcrumbs. sharp cheddar cheese. white onions. dried parsley. dried dill weed. black pepper. salmon. oil. tartar sauce. | http://www.food.com/recipe/fried-fish-nuggets-363107 |
Holiday Stollen | 23 cup black raisins. 23 cup golden raisins. 1/2 cup dried cherries. 13 cup dark rum. 1 cup slivered almonds, lightly toasted. 1 package active dry yeast (1/4 ounce). 1/2 cup milk, at room temperature. 4 cups all-purpose flour. 3/4 cup plus 3 tablespoons sugar. 2 3/4 teaspoons ground ginger. 1 teaspoon kosher salt. 1 teaspoon ground cinnamon. 1 teaspoon ground cardamom. 1 teaspoon freshly grated nutmeg. 1 teaspoon freshly grated lemon zest. 1/2 vanilla bean, seeds scraped and reserved. 2 cups (4 sticks) unsalted butter, melted. 1 large egg yolk. 1/2 cup chopped candied ginger. 1/2 cup mixed candied citrus peel (optional, see note). 2 cups confectioners sugar. | The night before baking, mix raisins, cherries and rum in a small container. Mix almonds with 1/4 cup water in another container. Cover both and let sit overnight at room temperature. The next day, in an electric mixer with paddle, set on low speed, mix yeast with milk until dissolved. Add 1 cup flour and mix until a soft, sticky dough forms, about 2 minutes. This is the starter. Transfer starter to a lightly greased bowl, cover with greased plastic, and let rest for 40 minutes at room temperature. In an electric mixer with paddle and set on low speed, mix remaining 3 cups of flour, 3 tablespoons of sugar, 1/2 teaspoon ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and vanilla seeds. With motor running, pour in 1 cup melted butter. Mix on slow for 1 minute, then add egg yolk. Mix until liquid is absorbed, about 1 minute more. Divide starter dough into 3 pieces. Add starter to mixture in bowl, 1 piece at a time, mixing on slow until each addition is thoroughly combined, 2 to 3 minutes after each addition. After starter is absorbed, mix dough on a medium speed until glossy, 4 to 5 minutes. Add almonds, candied ginger and citrus peel if using, and mix on slow until combined, 2 to 3 minutes. Add raisins, cherries, and rum and mix on slow until combined, 2 to 3 minutes more. Turn dough out onto a lightly floured surface and knead until fruit and nuts are inside dough rather than stuck on surface, and dough is smooth and glossy, about 5 minutes. Place dough in a medium bowl and cover with plastic. Rest for 1 hour to let rise slightly. Then knead it once or twice, cover with plastic and let rest for another hour. Divide into 2 equal pieces and shape each into an oval loaf about 8 inches long. Stack 2 rimmed baking sheets on top of each other, lining top pan with parchment. Place loaves on doubled pans and cover with plastic. Allow loaves to rest 1 more hour at room temperature. About 20 minutes before this rise is completed, preheat oven to 350 degrees. Remove plastic covering loaves and bake for about 1 hour. Loaves should look uniformly dark golden brown and internal temperature taken from middle of each loaf should be 190 degrees. Meanwhile, whisk together the remaining 3/4 cup sugar and 2 1/4 teaspoons ground ginger. When stollen is done, transfer top pan holding loaves to a wire rack (leave stollen on pan). While still hot, brush stollen with remaining 1 cup of melted butter, letting butter soak into loaves. Sprinkle ginger sugar on tops and sides of loaves. When loaves are completely cool, cover loosely with waxed or parchment paper or foil and let sit at room temperature for 8 hours or overnight. The next day, sift 1 1/2 cups confectioners sugar over loaves, rolling to coat bottom and sides evenly with sugar. Wrap each loaf in plastic and let sit at room temperature for at least 2 days before sifting remaining 1/2 cup confectioners sugar over loaves and serving. | raisins. golden raisins. dried cherries. dark rum. slivered almonds. milk. all - purpose flour. sugar. ground ginger. kosher salt. ground cinnamon. ground cardamom. nutmeg. lemon zest. vanilla bean. unsalted butter. egg yolk. candied ginger. candied citrus peel. confectioners' sugar. | http://cooking.nytimes.com/recipes/1012933 |
Christina's Guacamole | 4 avocados. 1 lime, juice of. 12 medium red onion. 1 garlic, minced. 1 tomatoes. 14 cup cilantro (chopped finely). 14 teaspoon ground cumin. 14 teaspoon chili powder. 14 teaspoon salt. 14 teaspoon pepper. | Halve an pit avocados. Scoop out avocados w/ tablespoon into bowl. Mash until soft but still chunky. Add everything else. Mix. Serve chilled or at room temperature. | avocados. lime. red onions. garlic. tomatoes. cilantro. ground cumin. chili powder. salt. pepper. | http://www.food.com/recipe/christinas-guacamole-318732 |
Almond Coconut Chocolate Cookie Balls | 2 (1 ounce) squares unsweetened chocolate. 1 (14 ounce) can sweetened condensed milk. 3 cups flaked coconut. 1 teaspoon vanilla extract. 1 pinch salt. 1 cup whole almonds. | Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. In the top half a double boiler melt the chocolate and condensed milk, stirring frequently. Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily. Remove from oven and cool. | unsweetened chocolate squares. sweetened condensed milk. flaked coconut. vanilla extract. salt. whole almonds. | http://allrecipes.com/recipe/almond-coconut-chocolate-cookie-balls/ |
Zesty Chicken Saute | 1 teaspoon chili powder. 1 teaspoon garlic powder. 1 teaspoon onion powder. 12 teaspoon ground cumin. 12 teaspoon salt (optional). 14 teaspoon ground allspice (optional). 4 (6 ounce) boneless skinless chicken breast halves (defrosted if frozen). vegetable oil, for frying (about 1 tbsp). | Place the chili powder, garlic powder, onion powder, cumin, salt (if using) and allspice (if using) in a gallon-size zipper-top bag and seal the bag. Shake the bag to combine the spices thoroughly. (NOTE: I usually omit the onion powder and put in about a 1/2 tsp lemon pepper. I like that the best! ). Place the chicken breast halves, one at a time, between two sheets of waxed paper or plastic wrap and pound them with several whacks of a meat mallet or rolling pin so that they are an even 1/2 inch thick. Peel off the paper. (Each serving should be about 6 ounces, so if the breast halves are large, cut them in half lengthwise. ). Place the chicken pieces in the bag with the spices, seal it, and shake until the chicken is coated with the spice mixture. Set the bag aside. Heat the oil in an extra-deep 12 inch skillet over medium heat. Add the chicken pieces and cook until lightly browned on the first side, 4 to 5 minutes. Turn the chicken and cook until no longer pink in the center, another 4 to 5 minutes. Transfer the chicken to a platter and serve. A salad would be great alongside. My family's favourite is Deep Browned Potatoes (Recipe #47957) and corn. | chili powder. garlic powder. onion powder. ground cumin. salt. ground allspice. boneless skinless chicken breast halves. vegetable oil. | http://www.food.com/recipe/zesty-chicken-saut-217948 |
Chocolate Covered Chocolate Donuts | 1 box (18.25 Oz. Box) Devil's Food Cake Mix. 1 whole Egg. 2 whole Egg Yolks. 1/2 boxes (4-serving 3.4 Oz. Box) Instant Chocolate Pudding. 1 cup Water. 1/2 cups Melted Butter. 1/4 cups Chocolate Chips. 1/4 cups Heavy Whipping Cream. | Preheat oven to 350F. Prepare a doughnut pan with non-stick cooking spray. Prepare cake mix using egg, yolks, pudding, water, and butter. Mix until smooth and creamy. Using a spoon or piping bag, fill the prepared doughnut pan (large doughnut pans make 6, small make 12). Place the tray in the oven and bake for 15-17 minutes, or until the cake is springy to the touch. Allow to cool in pan for 5 minutes before removing to cool completely. Continue filling the doughnut pan until all batter is used, or use the remaining batter to make cupcakes if you prefer. While doughnuts are baking, prepare the ganache. Bring the cream to just a simmer, then remove from heat. Wait for one minute before pouring cream over the chocolate chips. After 30 seconds, stir to combine. When room temperature, use a knife to ice the doughnuts. You can then add the leftover ganache to a piping bag or use a spoon to drizzle more chocolate over the cooled doughnuts. You could also sprinkle the doughnuts with jimmies or powdered sugar to dress them up a bit more. Enjoy! | devil's food cake mix. egg. egg yolks. instant chocolate pudding mix. water. butter. chocolate chips. heavy whipping cream. | http://tastykitchen.com/recipes/breakfastbrunch/chocolate-covered-chocolate-donuts/ |
Roasted Corn Chipotle Tomato Pico De Gallo | 4 ears roasted corn kernels. 3 lbs roma tomatoes or 3 lbs plum tomatoes, chopped. 1 large white onions or 1 large sweet onion, chopped. 34 cup fresh lime juice. 3 minced garlic cloves. 2 tablespoons pureed chipotle chiles in adobo. chopped cilantro. 2 tablespoons olive oil. 2 tablespoons red wine vinegar. 1 pinch sugar. 2 tablespoons salt. pepper. | Grill or roast corn on the cob until black char marks are visible. Some burn is good. Remove from grill. Cool. Cut kernels off and separate. Put kernels in a large bowl. Chop tomatoes and onion. Add to bowl. Mince garlic. Add to bowl. Squeeze the fresh limes and add juice to bowl mixture. Add chipotle adobo mixture. Add more or less to suite taste. Chop cilantro. Add to bowl. Add remaining ingredients. Mix well. Correct seasoning- Note the right amount of salt makes this dish sing! Can be eaten immediately be is better after a few hours after the flavors meld and develop. | corn kernels. roma tomatoes. white onion. fresh lime juice. minced garlic cloves. chipotle chiles in adobo. cilantro. olive oil. red wine vinegar. sugar. salt. pepper. | http://www.food.com/recipe/roasted-corn-chipotle-tomato-pico-de-gallo-504449 |
Low Fat Spicy Tomatoes Salad (Kosher-Pareve) | 1200 g tomatoes, cut into 1/4-inch cubes (about 8 big ones). 200 g red onions, Chopped. 100 g fresh lemon juice (you can use less, we like it sour...). 45 hot green peppers, remove seeds & finely-finely chopped (1 small). 1 tablespoon olive oil (good quality). fresh ground black pepper, as desired. salt, as desired. | Mix all - and serve. Preferable cold. Enjoy! | tomatoes. red onions. fresh lemon juice. hot green peppers. olive oil. fresh ground black pepper. salt. | http://www.food.com/recipe/low-fat-spicy-tomatoes-salad-kosher-pareve-150760 |
Taco Fries | 2 tablespoons taco seasoning. 1 (26 ounce) bagfrozen crispy French fries. | On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes. In a bowl or bag, add fries and taco seasoning and shake until fries are coated. Serve immediately. | taco seasoning. French fries. | http://www.food.com/recipe/taco-fries-253822 |
Tunnel-of-Fudge Cake | 2 1/2 cups walnuts or pecans, chopped. 2 tablespoons unsalted butter. 1/4 teaspoon salt. 1 1/4 cups unsalted butter, cut into tablespoon-size pieces, softened, plus more for greasing the pan. 1 cup sugar. 3/4 cup dark brown sugar, packed. 3/4 teaspoon salt. 1 teaspoon vanilla. 13 cup vegetable oil. 2 large egg yolks. 4 large eggs. 2 cups confectioners sugar. 2 1/4 cups bleached all-purpose flour. 3/4 cup natural cocoa powder. | Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees (see note). On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add 2 tablespoons butter and 1/4 teaspoon salt. Toss well and set aside. Generously butter the inside of a large 12-cup Bundt cake pan. In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating. Beat in 3/4 teaspoon salt, vanilla and vegetable oil. Beat in two egg yolks. Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks. With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners' sugar and the cocoa. In a large mixing bowl, stir flour and nuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt pan. Bake for 40 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 40-minute cooking time. When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. Let the cake, still in the pan, cool on a rack for two to three hours. Invert the cake onto a platter and let cool completely. | walnuts. unsalted butter. salt. unsalted butter. sugar. dark brown sugar. salt. vanilla. vegetable oil. egg yolks. eggs. confectioners' sugar. all - purpose flour. cocoa powder. | http://cooking.nytimes.com/recipes/1017578 |
Crockpot Roasted Chicken (Poulet Roti - a Recipe Inspired by Che | 2 onions, peeled and cut into wedges. 1 (4 lb) roasting chickens. 1 teaspoon thyme. 1 teaspoon rosemary. 1 teaspoon garlic powder. 34 teaspoon kosher salt. 12 teaspoon pepper. | Put the onions in the bottom of your crockpot. Mix together the herbs and spices, rubbing them together with your fingers to blend. Gently lift the skin from either side of the breast and using your fingers, push a bit of the herb mix under each side. Turn the chicken over and make a small slit behind each thigh and push some of the herb mix under the thigh skin. Sprinkle the rest of the herb mixture over the top of the chicken and if you have any left sprinkle it inside the chicken. Put your chicken into the crockpot, on top of the onions, breast side up. No liquid is needed, the chicken will make it's own juices! Cook in the crockpot on the low setting for 4-6 hours. My crockpot cooked the chicken in about 5 hours. I'd recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others. | onions. roasting chickens. thyme. rosemary. garlic powder. kosher salt. pepper. | http://www.food.com/recipe/crockpot-roasted-chicken-poulet-roti-a-recipe-inspired-by-che-484340 |
Apple Walnut Cobbler | 4 cups granny smith apples, peeled and thinly sliced (3 to 4 apples). 34 cup chopped walnuts, divided. 12 cup sugar. 12 teaspoon cinnamon. 18 teaspoon nutmeg. 1 cup all-purpose flour. 1 cup sugar. 1 teaspoon baking powder. 14 teaspoon salt. 1 egg, lightly beaten. 12 cup evaporated milk. 13 cup butter or 13 cup margarine, melted. | Preheat oven to 325F degrees. Grease an 11"x7"x1-1/2" pan; set aside. Arrange apple slices in greased pan. In a small bowl, combine 1/2 cup walnuts, 1/2 cup sugar, cinnamon, and nutmeg; sprinkle over apples. In a medium bowl, combine flour, 1 cup sugar, baking powder, and salt. In a small bowl, stir together egg, evaporated milk, and butter or margarine. Add egg mixture to flour mixture; stirring until blended. Pour batter over apple mixture. Sprinkle with remaining 1/4 cup walnuts. Bake, uncovered, for 55 minutes. Serve warm topped with vanilla ice cream, if desired. | Granny Smith apples. walnuts. sugar. cinnamon. nutmeg. all - purpose flour. sugar. baking powder. salt. egg. evaporated milk. butter. | http://www.food.com/recipe/apple-walnut-cobbler-369567 |
Smores Candy Bar | 14 ounces, fluid Can Sweetened Condensed Milk. 2 cups Milk Chocolate Chips. 1 teaspoon Vanilla. 6 whole Graham Crackers. 1 cup Mini Marshmallows. 1 Tablespoon Powdered Sugar. | Line an 8-inch square pan with foil, with ends of foil extending over sides of the pan. Spray foil with non-stick spray. Microwave the chocolate and sweetened condensed milk in a microwavable bowl on high for 2 minutes, or until chocolate is almost melted. Stir chocolate after 2 minutes, until the chocolate is melted. Blend in the vanilla. Let cool slightly, for approximately 1-2 minutes. Break the graham crackers into pieces, but not crumbs. Toss graham cracker pieces and marshmallows in a bowl with powdered sugar. Pour melted chocolate mixture over graham cracker and marshmallow mixture. Stir to evenly coat. Spread the fudge/candy mixture into the prepared pan. Refrigerate for 2 hours or until firm. Cut into 20 squares. Store leftovers in airtight container in refrigerator. | sweetened condensed milk. milk chocolate chips. vanilla. graham crackers. mini marshmallows. powdered sugar. | http://tastykitchen.com/recipes/desserts/smores-candy-bar/ |
Fluffy Pogaca | 1 Tablespoon Sugar. 1 Tablespoon Dry Instant Yeast. 1/4 cups Warm Milk. 4 cups Flour. 1/2 cups Vegetable Oil. 1 teaspoon Salt. 3/4 cups Mineral Water. 1/2 bunches Parsley. 1- 1/2 cup Feta Cheese. 1 whole Egg Yolk. 3 Tablespoons Poppy Seeds. | Mix sugar and yeast with milk. Combine all the dough ingredients including this milk mixture and mix them well. You can add a little more flour or mineral water if either of them is not enough. You should have a pliable and nonsticky dough. Cover it with a moist cloth and let it rest for 45 minutes. Chop the parsley and mix it with cheese. Take a small piece from the dough and flatten it with your hands. You can do this on the counter. Put a teaspoon of cheese mixture on it and close it up, folding the edges upwards like a bundle. Do the same for the rest of the dough. Place parchment paper in a baking tray and place the pogacas on it. The folded side of pogacas should be at the bottom to form a ball shape. Preheat the oven at 180 degrees C (350 degrees F). Beat the egg yolk well and coat all the pogacas with it using a brush. Sprinkle poppy seeds on each pogaca. Bake them about 30 minutes until they are golden. Note: These ingredients make about 40 pogacas as I make them so small that you can eat them in just two bites. You can make them bigger if you like or you can halve the recipe if you want fewer pogacas. | sugar. instant yeast. milk. flour. vegetable oil. salt. mineral water. parsley. feta cheese. egg yolk. poppy seeds. | http://tastykitchen.com/recipes/breads/fluffy-pogaca/ |
Peach Curry Glazed Pork Chops | 1/2 cup sliced syrup-packed peaches, drained, syrup reserved. 3 tablespoons peach jam. 2 tablespoons Dijon mustard. 2 teaspoons curry powder. 1 teaspoon honey. 1 tablespoon vegetable oil. 4 boneless pork chops. 2 green onions, chopped. 2 tablespoons chopped fresh cilantro. | In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, curry powder, and honey. Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 8 minutes, or to desired doneness. Mix the green onions into the skillet, and cook 1 minute, until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve. | peaches. peach jam. Dijon mustard. curry powder. honey. vegetable oil. boneless pork chops. green onions. fresh cilantro. | http://allrecipes.com/recipe/peach-curry-glazed-pork-chops/ |
Seafood Pasta | 3 tablespoons olive oil. 1 onion, chopped. 2 garlic cloves, chopped finely. 12 cup dry white wine. 14 ounces canned tomatoes, chopped (in juice). 1 pinch sugar. 2 tablespoons fresh herbs, chopped (such as parsley, oregano or marjoram). salt and pepper. 14 ounces macaroni (such as long hollow Greek or other short pasta). 14 ounces seafood, mixed frozen, thawed and drained. | Heat oil (2tbls) in large saucepan, add onion and garlic, fry for about 5 minutes, until softened. Pour the wine into the saucepan and bring to a boil. Add tomatoes and their juice, the sugar, chopped herbs, salt and pepper and let simmer for 15-20 minutes. Meanwhile, cook the macaroni in a large saucepan of boiling salted water for 10-12 minutes or till tender. Drain the pasta and return to pan. Add the remaining 1 tbl oil and toss together. Add seafood to tomato sauce and simmer for 3-4 minutes until heated through. Serve the seafood on top of the pasta. | olive oil. onion. garlic cloves. dry white wine. canned tomatoes. sugar. fresh herbs. salt and pepper. macaroni. seafood. | http://www.food.com/recipe/seafood-pasta-385066 |
Walnut Streusel Pumpkin Muffins | 3/4 cups Whole Wheat Flour. 3/4 cups All-purpose Flour. 1- 1/2 teaspoon Ground Cinnamon. 1/4 teaspoons Ground Cloves. 1/2 teaspoons Ground Ginger. 1 teaspoon Kosher Salt. 1/4 teaspoons Baking Powder. 1 teaspoon Baking Soda. 13 cups Skim/low-fat Milk. 3/4 teaspoons Vanilla Extract. 6 Tablespoons Unsalted Butter, Softened. 1-13 cup Granulated Sugar. 2 Eggs. 1 cup Canned Pumpkin Puree. 1/4 cups Packed Brown Sugar. 1/2 teaspoons Ground Cinnamon. 13 cups Finely Chopped Walnuts. | Preheat oven to 350 F. Line a 12-count standard-sized muffin pan with liners or grease with butter. Set aside. In a medium sized bowl, whisk together flours, cinnamon, cloves, ginger, salt, baking powder and baking soda. Set aside. In a small bowl, whisk together milk and vanilla extract. Set aside. In another small bowl, mix together the walnut streusel topping ingredients. Set aside. Put the butter into the bowl of your stand mixer. Using the mixer, beat butter until creamy, about 30 seconds. Turn up mixer to high speed and slowly add granulated sugar until light in color, about 3-4 minutes. Beat in eggs one at a time. Turn mixer to low speed and add in pumpkin puree until just blended. Add flour mixture in 3 parts, alternating with 2 additions of the milk/vanilla mixture. Beat at low speed until just combined. Using a spoon, divide batter evenly among the muffin cups. Using your hand or a spoon, sprinkle the walnut streusel topping on top of each muffin. Lightly pat it down with your fingers. Bake at 350 F (on center rack) for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove muffin tin from the oven and place it on a cooling rack and let to sit for 5 minutes. Remove muffins from pan, place on cooling rack, and allow them to come to room temperature. | whole wheat flour. all - purpose flour. ground cinnamon. ground cloves. ground ginger. kosher salt. baking powder. baking soda. low - fat milk. vanilla extract. unsalted butter. granulated sugar. eggs. canned pumpkin puree. brown sugar. ground cinnamon. walnuts. | http://tastykitchen.com/recipes/breads/walnut-streusel-pumpkin-muffins/ |
Yummy Pork Fajitas | 1 lb lean pork. 2 garlic cloves, minced. 1 teaspoon oregano. 12 teaspoon cumin. 1 teaspoon seasoning salt, of your choice. 2 tablespoons orange juice. 2 teaspoons vinegar. 1 dash hot sauce. 1 teaspoon oil. 1 medium onion, sliced. 1 green bell peppers or 1 red bell pepper. 4 flour tortillas. green onion top, for garnish. shredded lettuce (to garnish). salsa (to garnish). shredded cheese (to garnish). | Slice pork into thin strips. Marinate strips in garlic, oregano, cumin, salt, orange juice, vinegar and hot sauce for 30 minutes. Heat heavy skillet or griddle until hot. Add the oil, and when it is hot, and pork strips. Stir-fry until pork is no longer pink. Add bell pepper and onion and cook until vegetables are limp. Serve on flour tortillas. Garnish with green onions, salsa, cheese and lettuce. Note: prep time includes marinade time. | lean pork. garlic cloves. oregano. cumin. seasoning salt. orange juice. vinegar. hot sauce. oil. onion. green bell pepper. flour tortillas. green onion tops. lettuce. salsa. cheese. | http://www.food.com/recipe/yummy-pork-fajitas-157380 |
Coconut Chicken | 1 (14 ounce) can coconut milk, divided. 1 clove garlic, minced. 1 tablespoon soy sauce. 1 tablespoon lime juice. 1 1/2 pounds skinless, boneless chicken breast halves, cut into strips. 1 cup sweetened shredded coconut. 1 cup panko bread crumbs. 1/2 teaspoon salt. 1/2 teaspoon ground black pepper. 1/2 cup all-purpose flour. 1 egg, beaten. 1/2 cup reduced-fat mayonnaise. | Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil. Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet. Bake the chicken strips in the preheated oven until golden brown, about 30 minutes. Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping. | coconut milk. garlic clove. soy sauce. lime juice. sweetened flaked coconut. panko breadcrumbs. salt. ground black pepper. all - purpose flour. egg. reduced - fat mayonnaise. | http://allrecipes.com/recipe/coconut-chicken/ |
Chicken with Olives | 4 Tablespoons Butter. 4 Tablespoons Olive Oil. 6 pieces Chicken (I Used Thighs And Legs) With Skin. 1 whole Medium Onion, Diced. 5 cloves Garlic, Minced. 2 whole Green Bell Peppers, Seeded And Chopped Into Large Pieces. 1 whole (28 Oz. Size) Whole Tomatoes, Completely Drained And Juice Squeezed Out, Chopped. 1 cup White Wine (or Low Sodium Chicken Broth). Salt. Freshly Ground Black Pepper. 1/4 cups Heavy Cream. 1 cup Whole Green Olives. 12 ounces, weight Linguine, Cooked Al Dente And Drained. | Preheat oven to 375 degrees. In a large ovenproof skillet, melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove chicken to a clean plate. Reduce heat to medium. Add onions, garlic, and green bell pepper to the pan. Stir and cook for a couple of minutes. Add tomatoes and cook for a minute or two. Season with salt and pepper. Pour in wine and stir. Add chicken pieces back to pan, cover with lid, and place into the oven for 45 minutes. Remove pan from oven and remove lid. Add whole green olives and heavy cream (drizzle evenly over the top.) Put on lid and shake the pan to stir in the cream. Return to the oven for 15 to 20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve. Place pasta into a large serving bowl or onto a large serving platter. Arrange chicken pieces on top of the pasta, then pour all of the sauce over the top. Can sprinkle with minced fresh parsley and Parmesan, if desired. Youll love this! | butter. olive oil. chicken. onion. garlic cloves. green bell peppers. white wine. salt. fresh ground black pepper. heavy cream. green olives. linguine. | http://tastykitchen.com/recipes/main-courses/chicken-with-olives/ |
Herbed Corn | 12 cup butter or 12 cup margarine, softened. 2 tablespoons minced fresh parsley. 2 tablespoons minced fresh chives. 1 teaspoon dried thyme. 12 teaspoon salt. 14 teaspoon cayenne pepper. 8 ears sweet corn, husked. | In a small bowl, combine the first 6 ingredients. Spread 1 tablespoon over each ear of corn. Wrap corn individually in heavy-duty foil. Grill, covered, over medium heat for 10-15 minutes, turning frequently, or until corn is tender. | butter. fresh parsley. fresh chives. dried thyme. salt. cayenne pepper. sweet corn. | http://www.food.com/recipe/herbed-corn-30832 |
Pork Chops With Apples and Onion | 6 boneless pork loin chops, 3/4 in. thick. salt. black pepper. 1 tablespoon vegetable oil. 1 onion, sliced. 1 (20 ounce) can sliced apples (not apple pie filling! Comstock puts out plain sliced apples in water). 3 tablespoons brown sugar (I use 1/4 cup). 12 teaspoon cinnamon. | Season pork chops with salt and black pepper to taste. Heat vegetable oil in a large skillet over medium high heat. Arrange chops in skillet. Cook pork chops until browned, about 4 minutes per side. Transfer to a plate and keep warm. Add onion to drippings in skillet. Saute, stirring continually for 2 minutes. Return pork to skillet. Add apples to pork chops. Sprinkle with brown sugar and cinnamon; cover. Cook, spooning sauce over pork chops frequently, until pork chops are cooked through, about 10 minutes. Serve immediately. | boneless pork loin chops. salt. black pepper. vegetable oil. onion. sliced apples. brown sugar. cinnamon. | http://www.food.com/recipe/pork-chops-with-apples-and-onion-317041 |
Summer Sweet Scorcher Salad | 2 large navel oranges. 1 mango, finely chopped. 1 yellow bell pepper, finely chopped. 1 serrano chile pepper, minced, seeds optional. 2 tablespoons fresh lime juice. 1/4 cup chopped fresh mint. 1/4 cup chopped fresh dill. 1 pinch salt. | Use a small paring knife to cut the peel, pith, and membrane from each orange, leaving just the flesh. Cut orange segments into small pieces; place in a large bowl. Stir in the mango, bell pepper, serrano chile, and lime juice. Season with the mint, dill, and salt. Serve immediately, or allow to flavors to blend in refrigerator, up to overnight. | navel oranges. mango. yellow bell pepper. serrano chili pepper. fresh lime juice. of fresh mint. fresh dill. salt. | http://allrecipes.com/recipe/summer-sweet-scorcher-salad/ |
Banana No-Nut Bread | 13 cup shortening. 34 cup sugar. 2 eggs. 1 34 cups sifted all-purpose flour. 1 teaspoon baking powder. 12 teaspoon salt. 12 teaspoon baking soda. 1 cup mashed banana. | Preheat oven to 350 degrees. Cream together shortening and sugar; add eggs and beat well. Sift together dry ingrediants and add to creamed mix alternately with banana. Blend well after each addition. Pour into a well-greased loaf pan (9x5x3"). Bake 45-50 minutes. Remove from pan; cool on rack. Wrap and store overnight. | shortening. sugar. eggs. all - purpose flour. baking powder. salt. baking soda. mashed bananas. | http://www.food.com/recipe/banana-no-nut-bread-341216 |
Loaded Mashed Potato Soup | 8 whole Golden Butter Potatoes. 5 whole Scallions/Green Onions. 1/2 pounds Bacon. 5 Tablespoons Butter, Divided. 1 cup Half-and-half. 2- 1/2 cups 2% Milk. 1 teaspoon Dried Thyme. 1 teaspoon Dried Rosemary. 2 teaspoons Ground Sage. 1 Tablespoon Dried Marjoram. 1 Tablespoon Paprika. 1 Tablespoon Garlic Powder. 1 Tablespoon Onion Powder. 1 Tablespoon Salt. 1 Tablespoon Pepper. 1 pinch Red Pepper Flakes. 1 slice Velveeta Cheese. 2 Tablespoons Sour Cream. | Wash and dice up potatoes. Put potatoes in a 4-6 quart stock pot and cover in water. Boil potatoes on high for 10-15 minutes or until tender. Chop scallions into 1/2-inch pieces and set aside. Chop bacon into 1-inch pieces and set aside. Melt 2 tablespoons of the butter on medium high, then sautee 1 tablespoon of the scallions and all of bacon. Once bacon is crisp, set aside, saving 2 tablespoons of bacon grease. Once potatoes are tender, drain off water and then mash using 1/2 cup of the milk and the remaining butter. Once creamy, put stockpot with mashed potatoes back on the stove on medium-low heat. Add half-and-half and remaining milk to the soup. Stir. Then add spices and mix thoroughly. Next add scallions, bacon, and 2 tablespoons bacon grease, once again stirring. Next add the Velveeta cheese. Once the cheese has melted in, kick temperature down to low and add sour cream. Continually stir until sour cream dissolves. Once sour cream has melted in, taste test then serve. | potatoes. green onions. bacon. butter. half - and - half. 2% low - fat milk. dried thyme. dried rosemary. ground sage. dried marjoram. paprika. garlic powder. onion powder. salt. pepper. red pepper flakes. Velveeta cheese. sour cream. | http://tastykitchen.com/recipes/soups/loaded-mashed-potato-soup/ |
Raspberry Frozen Yogurt | 1 pound, 1-23 ounces, weight Frozen Raspberries. 1 pound, 1-23 ounces, weight Greek Yogurt. 2 Tablespoons Caster Sugar. | Put the raspberries, yogurt and caster sugar in the food processor and whiz until you get a smooth mixture. Either eat right away for soft-serve or stick it in the freezer for a couple of hours to let it firm up. Optional: I dont mind the seeds, but if youre the type of person who hates the grittiness of it then you can try straining the mixture just after processing. It will melt quite a bit as you strain it but it will probably firm up again once you put it back in the freezer. | caster sugar. | http://tastykitchen.com/recipes/desserts/raspberry-frozen-yogurt-2/ |
Cheesy Chicken and Potato Soup | 1/4 cup onion, diced. 1 tablespoon bacon grease. 3 cups 1-inch potato chunks. 2 cups chicken broth. 1 cup water. 3 tablespoons butter. 3 tablespoons flour. 1 cup milk. 3 ounces shredded Cheddar cheese. 1 1/2 cups shredded cooked chicken. | Heat bacon grease in a stockpot over medium-high heat. Saute onion in hot grease until soft, about 4 minutes. Stir potato chunks with the onion. Pour chicken broth and water over the potato mixture. Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes. Melt butter in a small saucepan over medium heat. Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute. Pour milk into the saucepan while continuing to stir; cook until thickened, about 3 minutes more. Sprinkle cheese over the milk mixture; cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more. Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes. | onions. bacon grease. chicken broth. water. butter. flour. milk. shredded cheddar cheese. cooked chicken. | http://allrecipes.com/recipe/cheesy-chicken-and-potato-soup/ |
Grandma's E-Z Peanut Butter Cookies | 12 cup peanut butter. 14 cup shortening. 12 cup brown sugar. 12 cup white sugar. 1 well-beaten egg (extra-large egg yields best results). 1 cup flour. 1 teaspoon baking soda. sugar. | Preheat oven to 350-degrees. Combine all ingredients in mixing bowl. Mix well with a spoon. Shape dough into 1-inch round balls. Place 2 inches apart on cookie sheet. Press balls flat with fork dipped in extra sugar. Bake for 12-15 minutes. Cookies should not be too brown. Remove from oven and allow to cool on cookie sheet for one minute, then remove to wire racks. | peanut butter. shortening. brown sugar. white sugar. egg. flour. baking soda. sugar. | http://www.food.com/recipe/grandmas-e-z-peanut-butter-cookies-12186 |
Buttermilk Spice Muffins | 1 cup all-purpose flour. 1 cup whole wheat flour. 3 tablespoons packed light brown sugar. 2 teaspoons baking powder. 1 teaspoon ground cinnamon. 12 teaspoon baking soda. 12 teaspoon ground nutmeg. 14 teaspoon salt. 1 cup buttermilk. 13 cup vegetable oil. 1 egg. | Preheat oven to 400. Grease or paperline 12 muffins cups. Combine flours, brown sugar, baking powder, cinnamon, baking soda, nutmeg and salt in large bowl. Combine buttermilk, oil and egg in small bowl until blended;stir into flour mixture just until moistened. Spoon evenly into prepared muffin cups. Bake 25 to 30 minutes or until golden brown and wooden pick inserted in center comes out clean. Remove from pan. Cool on wire rack. Serve warm or cool completely. Store warm or cool completely. Store at room temperature in tightly covered container up to 2 days. | all - purpose flour. whole wheat flour. light brown sugar. baking powder. ground cinnamon. baking soda. ground nutmeg. salt. buttermilk. vegetable oil. egg. | http://www.food.com/recipe/buttermilk-spice-muffins-393424 |
Chicken with Taco Seasoning | 4 whole Chicken Breasts Or 6 Whole Chicken Thighs, Room Temperature And Cut Into Strips. 1/4 cups All-purpose Flour. 3 cloves Garlic, Minced. 1 whole Yellow Onion, Chopped. 1/2 Tablespoons Sweet Paprika. 1/2 Tablespoons Ground Cumin. 1/2 Tablespoons Dried Oregano. 1/4 teaspoons Chipotle Chili Powder. 1- 1/2 cup Chicken Stock. | 1. Season chicken strips with salt and pepper, then lightly dust with flour. Add vegetable oil to coat the bottom of a heavy skillet and cook strips on medium heat until browned, about 3 minutes each side. They dont have to be cooked through. Dont crowd the pan you may have to cook the chicken in several batches. Set chicken aside. 2. Add some more oil to the pan and cook onions and garlic over medium heat until translucent, about 10 minutes. 3. Add the spices and cook, stirring constantly, for about one minute. Add the stock and the browned chicken to the pan. 4. Bring to a boil, reduce heat, and simmer for 15-20 minutes, until sauce is reduced and thickened. Season with salt and pepper to taste. Click on Related Blog Post under the picture for more about this recipe, including photos and serving suggestions! | whole chicken breasts. all - purpose flour. garlic cloves. yellow onion. sweet paprika. ground cumin. dried oregano. dried chipotle powder. chicken stock. | http://tastykitchen.com/recipes/main-courses/chicken-with-taco-seasoning/ |
Steamed Cod or Sea Bass Salad With Red Peppers, Cilantro and Mint | 2 pounds Pacific cod or Pacific sea bass fillets. 1 bunch cilantro, cleaned and chopped. 1/4 cup chopped fresh mint. 2 tablespoons chopped chives. 1 to 2 garlic cloves, to taste. Salt. freshly ground pepper. 1/2 teaspoon cumin seeds, lightly toasted and ground. 1/4 cup freshly squeezed lemon juice. 1/4 cup extra virgin olive oil. 1 large red pepper, cut in 1/4-inch dice. 1/4 cup pitted imported black olive. | Steam the fish above 1 inch boiling water for 5 to 7 minutes, until the fish pulls apart into large flakes easily when you poke it with a fork. Remove from the heat and transfer to a colander set in the sink. Allow to cool, then remove any bones and transfer to a large bowl. Toss with half the chopped herbs. Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a paste. Add the cumin, work in the olive oil with the pestle and season to taste with salt and pepper. Toss the fish with the dressing, the red pepper and the olives. Taste and adjust seasoning. Add the remaining cilantro and mint shortly before serving and toss together. | cod. cilantro. of fresh mint. chives. garlic cloves. salt. fresh ground pepper. cumin seeds. fresh lemon juice. extra virgin olive oil. red pepper. olives. | http://cooking.nytimes.com/recipes/1013953 |
Stir Fried French Beans | 4 cups French beans, chopped. 1 big onion, finely chopped. 1 teaspoon mustard seeds. 4 green chilies, finely chopped. 1 teaspoon gingerroot, finely chopped. 12 teaspoon turmeric powder. 2 tablespoons water. 2 teaspoons oil. 2 tablespoons coconut, grated. 1 sprig curry leaf. 1 teaspoon lemon juice (optional). salt. | Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard seeds. Add the curry leaves, chopped green chillies and ginger. Fry lightly. Add the chopped onions and fry on medium level for about 2 minute(s). Mix in the french beans(I usually boil them for a fewminutes or microwave them for 5 mins or so to remove the raw taste), turmeric and salt. Sprinkle the water and cook covered on low level for about 10 minutes or till the beans are cooked but firm. Mix in the grated coconut. Sprinkle the lemon juice before serving (optional). Serve hot with White rice , chapathi or Warm dinner rolls. | French beans. onions. mustard seeds. green chilies. gingerroot. turmeric powder. water. oil. coconut. curry leaves. lemon juice. salt. | http://www.food.com/recipe/stir-fried-french-beans-165730 |
Pasta Primavera | 2 carrots, medium, scraped and cut into thin strips. 1 cup broccoli floret. 12 cup frozen English peas. 1 small sweet red pepper, cut into thin strips. 1 small sweet green pepper, cut into thin strips. 3 tablespoons olive oil. 12 lb fresh asparagus tips. 2 medium zucchini, sliced into 1/4 inch slices. 4 roma tomatoes, chopped. 1 (12 ounce) package linguine or 1 (12 ounce) package fettuccine pasta. 12 cup grated parmesan cheese. 14 cup fresh parsley, chopped. 14 cup olive oil. 2 12 tablespoons lemon juice. 1 teaspoon salt. 14 teaspoon white pepper, ground. | Place water on to boil for pasta -- add a tsp of olive oil to keep it from sticking. Once the water reaches a boil, add pasta. Cook according to package directions. Meanwhile, cook carrot in a small amount of boiling water for 1 minute. Add broccoli and peas; cook 2 minutes. Drain and set aside. Saute peppers in 3 tbsp olive oil for 1 minute. Add asparagus tips and zucchin, and saute for 2 minutes or until vegetables are crisp-tender. Remove from heat; add reserved carrot mixture and tomato. Set aside. Drain pasta. Place in a serving dish. Add vegetable mixture, parmesan cheese, and remaining ingredients. Toss gently. | carrots. broccoli florets. frozen English peas. sweet red pepper. sweet green pepper. olive oil. asparagus tips. zucchini. roma tomatoes. linguine. parmesan cheese. fresh parsley. olive oil. lemon juice. salt. white pepper. | http://www.food.com/recipe/pasta-primavera-342298 |
Apple Cheesecake | 1 cup Flour. 1/4 cups Sugar. 1 whole Egg Yolk (save The White For The Filling). 1/4 pounds Butter. 1 teaspoon Lemon Rind, Grated Fine. 1/2 cups Sugar. 2 whole 8 Ounce Cream Cheese Packages, Softened. 1 teaspoon Vanilla. 2 Large Eggs, Room Temperature. 1 Egg White (saved From The Crust). 1/2 cups Sugar. 1 teaspoon Cinnamon. 4 cups Thinly Sliced Apples. | For the crust: Combine all of the crust ingredients in a small bowl. Using your hands, mix well and spread mixture on bottom and up the sides of a spring form pan. Push the pastry to within 1/2 inch from the top of the pan. Set aside. For the filling: Cream together the sugar and cream cheese. Then add vanilla and eggs, one at a time, blending after each addition. Finally add the egg white and blend until incorporated. Pour into the pastry lined pan. For the topping: Mix sugar and cinnamon and then toss apples into the mixture until well coated. Layer apples over cheesecake layer. You can add almond slivers on top if desired. Bake at 400 degrees F for 12 minutes and then reduce heat to 375F for 30 to 35 minutes. Refrigerate after cooled. Best if cooled overnight. | flour. sugar. egg yolk. butter. lemon rind. sugar. vanilla. eggs. egg white. sugar. cinnamon. apples. | http://tastykitchen.com/recipes/desserts/apple-cheesecake/ |
Grilled Lamb Chops | 8 lamb chops. 12 cup dry red wine. 2 tablespoons Worcestershire sauce. 1 teaspoon dried rosemary. 4 cloves garlic, minced. fresh ground pepper. salt. | Pierce lamb chops with a fork. Place in a shallow oblong dish; add wine. Marinate for 15 minutes at room temperature. In a bowl, mix together Worcestershire, rosemary, and garlic; mix well and set aside. Remove chops from marinade and discard marinade. Place chops on grill over medium heat. Spoon half of sauce over chops and sprinkle with salt and pepper. Cook 4-5 minutes or until browned. Turn chops and spoon remaining sauce over chops; sprinkle with salt and pepper. Cook 4-5 minutes or until done. | lamb chops. dry red wine. Worcestershire sauce. dried rosemary. garlic cloves. fresh ground pepper. salt. | http://www.food.com/recipe/grilled-lamb-chops-43021 |
Cajun Blackened Fish | 1 12 lbs catfish, filets. 1 tablespoon black pepper. 1 12 teaspoons hot paprika. 1 12 teaspoons sweet paprika. 12 teaspoon cayenne. 1 12 teaspoons garlic powder. 1 12 teaspoons onion powder. 1 12 teaspoons ground thyme. 1 12 teaspoons file powder. 1 12 teaspoons mustard powder. | Mix pepper, hot paprika, sweet paprika, cayenne, garlic powder, onion powder, ground thyme, file powder, and mustard powder together in a small bowl to create the Cajun Blackening Mix. Pour the Cajun spice mix on a tray. Press the fish into the Cajun spice mix on both sides. Fry in a hot cast iron pan coated with oil and sear until fish is cooked and spices are blackened. Serve with your favorite cajun side dishes. | catfish. black pepper. hot paprika. sweet paprika. cayenne. garlic powder. onion powder. ground thyme. file powder. mustard powder. | http://www.food.com/recipe/cajun-blackened-fish-442947 |