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[
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] | Mixed Berry Vanilla Yogurt Muffins | 3 Tablespoons Melted Butter. 1 cup Vanilla Greek Yogurt. 1 teaspoon Vanilla Extract. 1 whole Egg, Room Temperature. 1/4 cups Whole Milk. 2 cups All-purpose Flour. 1/4 cups Granulated Sugar. 1/4 cups Packed Light Brown Sugar. 1 teaspoon Baking Powder. 1 teaspoon Baking Soda. 1/4 teaspoons Salt. 1- 1/4 cup Dried Mixed Berries Such As Cherries, Blueberries, Cranberries, Divided. 2 Tablespoons Coarse Sugar. | Preheat oven to 400 degrees F degrees. Spray a 12-cup muffin pan with cooking spray or line with paper liners; set aside. In a medium bowl, combine butter, yogurt, vanilla extract, egg, and milk; set aside. In a separate larger bowl, combine flour, sugars, baking powder, baking soda, and salt. Make a well in the center of the flour mixture. Add yogurt mixture to flour mixture, stir just until barley moistened. Gently fold in 1 cup mixed berries. Spoon batter into prepared muffin pan, filling each cup 23 full. Top each muffin with a few extra berries from the remaining berries. Sprinkle coarse sugar evenly over each muffin. Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan immediately, and allow them to cool on a wire rack. | |
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] | Pineapple Upside-Down Cake | 5 tablespoons margarine (I use Earth Balance). 34 cup dark brown sugar, firmly packed. 14 cup pineapple juice, unsweetened. 1 (20 ounce) can pineapple rings. 14 cup maraschino cherry (optional). 1 12 cups all-purpose flour. 2 teaspoons baking powder, aluminum free. 12 teaspoon salt. 12 cup sugar. 12 cup pineapple juice. 14 cup almond milk or 14 cup soymilk. 4 tablespoons margarine, melted (Earth Balance). 6 ounces soy yogurt (plain or vanilla). 12 teaspoon vanilla extract. | Preheat oven to 400 degrees. Lightly spray a 9x13" cake pan with non stick cooking spray. Mix the 5 tbsp of melted margarine, brown sugar and 1/4 cup pineapple juice and stir until sugar is disolved. Place this into bottom of cake pan and arrange pineapple rings on top. You can be fancy and cute, but I always end up having to cut at leat two of the rings in half to fit them all. (Add cherries in middle of rings, if using). In a bowl, sift together the flour, baking powder, then add the sugar and salt and lightly mix to combine. In a large measuring cup, lightly wisk together the remaining 1/2 cup pineapple juice, milk, yogurt, vanilla, and 4 tbsp of melted margarine. Create a well in the center of the dry ingredients and add the liquid. Stir to combine, but do not overmix. Pour cake batter overtop the brown sugar and pineapple. It will seem very wet, but will fill in nicely when baked. I usually take a rubber spatula and gently smoothe the batter to reach towards the corners of the pan. The batter won't completely fill the pan, but when it bakes, it fills inches. Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool cake in pan for at least 10 minutes, then cover pan tightly with serving dish and invert cake to show off the pretty pineapple topping! | |
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] | Easy Gluten-Free Sandwich Bread Recipe | 2 12 cups brown rice flour. 23 cup cornstarch. 23 cup powdered milk. 1 tablespoon xanthan gum. 1 teaspoon salt. 1 34 cups warm water. 1 (1/4 ounce) packet active dry yeast. 2 tablespoons vegetable oil. 2 large eggs. | In a small bowl, combine water and yeast. Stir to combine. In a medium mixing bowl, whisk together dry ingredients. Add yeast mixture, vegetable oil and eggs. Using an electric mixer, mix dough for five minutes on medium-high speed. Lightly grease a 9x5-inch loaf pan with vegetable spay. Spread batter evenly into the pan. Lightly grease a piece of plastic wrap and cover the pan. Allow dough to rise for 1 hour. Preheat oven to 350F. Bake dough for 55 minutes or until internal temperature reaches 208-211F. Remove bread from oven and allow it to cool in the pan for five minutes. After five minutes, turn bread out onto a wire rack to cool completely. | |
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] | Beef Stew with Potatoes and Carrots | 5 pounds boneless beef chuck (not lean), cut into 2-inch pieces. 3 tablespoons olive oil. 3 carrots, quartered. 3 celery ribs, quartered. 2 medium onions, quartered. 1 head garlic, halved crosswise. 3 tablespoons tomato paste. 1/3 cup balsamic vinegar. 1 (750-ml) bottle dry red wine (about 3 3/4 cups). 2 Turkish bay leaves or 1 California. 2 thyme sprigs. 3 cups reduced-sodium beef broth. 3 cups water. 2 1/2 pounds small white boiling potatoes. 1 1/2 pounds carrots. Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid. Accompaniment: crusty bread. | Preheat oven to 350F with rack in middle. Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter. Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes. Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables. Add vinegar and cook, stirring, 2 minutes. Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes. Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours. Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes. While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch). Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes. | |
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] | Beet and Basil Quiche | 3 whole Small Beets. 2 whole Shallots. 2 cloves Garlic. 1 cup Packed Fresh Basil. 1/2 cups Grated Mozzarella Cheese. 1/2 cups Crumbled Feta Cheese. 4 whole Eggs. 1- 1/4 cup Fat-free Evaporated Milk. 1/4 teaspoons Salt. 1 whole Pie Crust. | Preheat oven to 425 degrees F. Cut off the tops and small root ends of the beets. Boil them for 20 minutes in enough water to cover them, until soft all the way through. While the beets boil, chop the shallots, mince the garlic, and roughly chop the basil. Place in a large bowl with both cheeses. In a medium bowl beat the eggs, and then stir in the evaporated milk and salt. Once the beets are cooked, let them cool for a few minutes. Peel off the skin of the beets. Chop the beets into pieces no bigger than 1/2-inch by 1/2-inch. Add them to the bowl with the cheese and basil, etc. Mix the contents of the bowl. Roll out your pie dough and place it in a greased pie pan. Bake the crust for 5 minutes, then remove it from the oven. Add the beets and basil mixture to the pie crust and spread evenly. Then, pour the egg mixture on top of the beets. Bake for 15 minutes at 425 degrees F, then reduce the temperature to 350 degrees F and bake for another 20 minutes, until the eggs have set and the top has browned slightly. Enjoy! | |
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] | Butter Rum Zucchini Muffins | 2 cups Unpeeled Shredded Zucchini (use The Large Hole Side Of Grater). 3 whole Large Eggs. 1 cup Granulated Sugar. 1 cup Vegetable Oil. 1 teaspoon Pure Vanilla Extract. 2 teaspoons Butter Extract. 1- 1/2 teaspoon Rum Extract. 3 cups All-purpose Flour. 1 package (4 Serving Size) Instant Vanilla Pudding Mix. 1 teaspoon Salt. 1 teaspoon Baking Soda. 1/2 teaspoons Baking Powder. 1 package (11 Oz. Size) Butterscotch Baking Chips. Raw Sugar For Sprinkling Over Tops Of Muffins. | Preheat the oven to 350 F. Grease 12 jumbo or 24 regular size muffin cups or spray them with non-stick cooking spray, then set the pans aside. Place the shredded zucchini in a mesh strainer to drain. Set the zucchini aside while assembling the other ingredients. In a large bowl, whisk together the eggs, sugar, oil and vanilla, butter extract and rum extract until well blended. With your hands (or a potato ricerit works great for this), squeeze the excess moisture out of the shredded zucchini, then stir it into the egg mixture. In a medium bowl, whisk together the flour, pudding mix, salt, baking soda and baking powder then stir in the butterscotch chips. Add the flour mixture to the egg/zucchini mixture and stir just until combined. Divide the batter between the prepared muffin cupsa medium cookie scoop works great for this. Sprinkle the top of each muffin with raw sugar. Bake at 350 F for 25-30 minutes for the jumbo muffins, 15-20 minutes for the regular muffins, or until a toothpick inserted in the center comes out clean. Remove from oven. Let them cool in the pans on a wire rack for 5 minutes. Then run a butter knife around the edge of each muffin. Dont wait too long or the butterscotch chips will cool and cause the muffins to stick to the muffin cups. Gently lift the muffins out of the pans to a wire rack to cool completely. Makes 12 jumbo muffins or 24 regular muffins. | |
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] | Fresh Homemade Garden Salsa | 3 cups fresh tomatoes. 1 12 cups fresh green peppers or 1 12 cups yellow peppers. 12 cup fresh tomatillo. 4 -5 jalapeno peppers. 2 tablespoons cilantro. 1 medium white onion. 1 medium red onion. 12 tablespoon apple cider vinegar. 2 cloves garlic. 1 fresh lemon. 1 tablespoon seasoning salt. 12 teaspoon garlic powder. 18 teaspoon cumin. 18 teaspoon onion powder. 1 dash chili powder. 1 dash lemon-pepper seasoning. | Chop up the tomatoes, peppers, tomatillo's cilantro, onions and put in a bowl. Using a food processor, dice the garlic, lemon and two or three of the jalapeno peppers. Add this to the chopped vegetables. Add the rest of the ingredients, and mix well. This salsa tastes the best after it has some time for the ingredients to marinade. You can use any type of tomatoes you like, same goes with the peppers, just be sure to taste it as you add the jalepenos, because some of them can be a lot hotter than others. | |
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] | Sweet and Savory Shrimp Recipe | - 1 lbs shrimp (with shell on). - 2 tbsp tamarind. - 3 tbsp hot water. - 2 tsp salt. - 1 cup cooking oil. The Sauce:. - 3 tbsp margarin. - 3 tbsp sweet soy sauce. - 2 or 3 tbsp lemon juice. | * if you're using tamarind juice, omit hot water. Combine tamarind cubes with the hot water, set aside for 1-2 minutes. Then squish the tamarind 4-5 times with a spoon or with your finger until the water becomes muddy.Set aside. Using a pair of scissors, cut the shrimp along its back and clean the vein out. Rinse and set aside. Pour tamarind juice into the shrimp, add the salt. Mix them all together until it coats evenly. Set aside for 15-20 minutes. Heat the oil in a wok with medium high heat. When it's ready, stir-fry the shrimp altogether in the oil for 2-3 minutes. Set aside. Using a clean wok, melt the margarine in medium high heat and stir-in the sweet soy sauce, lemon juice and the shrimp. Toss well and cook for another 2-3 minutes and serve. Garnish with chives or serve on a bed of lettuce. | |
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] | Roghan Ghosht | 4 tablespoons oil. 2 onions, finely chopped. 750 g boneless leg of lamb, cubed. 1 cup natural yoghurt. 2 garlic cloves. 2 12 cm piece ginger. 2 green chilies. 1 tablespoon coriander seed. 1 teaspoon cumin seed. 1 teaspoon mint leaf, chopped. 1 teaspoon coriander leaves, chopped. 6 cardamom. 6 cloves. 2 12 cm piece cinnamon. salt. 125 g almonds, flaked. | Heat 2 tablespoons of the oil in a pan, add on onion and fry until golden. Add the lamb and hafl of the yoghurt, stir well, cover and simmer for 20 minutes. Meanwhile, place the garlic, ginger, chillies, coriander seeds, cumin, mint, coriander leaves and 2 to 3 tablespoons yoghurt in an electric blender or food processor and work to a paste. Heat the remaining oil in a large saucepan, add the cardamon, cloves and cinnamon and fry for 1 minute, stirring. Add the prepared paste and fry for 5 minutes, stirring constantly. Add the lamb and yoghurt mixture and salt to taste, stir well and bring to simmering point. Cover and cook for 30 minutes. Add the almonds and cook for a further 15 minutes, until the meat is tender. | |
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] | BBQ Shrimp Tacos with Honey Mustard Apple Slaw | 2 Tablespoons Apple Cider Vinegar. 1 Tablespoon Honey. 1 Tablespoon Brown Mustard. 1 Tablespoon Mayonnaise. 1 whole Apple, Cut Into Matchsticks. 2 cups Shredded Green Cabbage. 2 Tablespoons Brown Sugar. 2 Tablespoons Apple Cider Vinegar. 2 Tablespoons Ketchup. 1 Tablespoon Worcestershire Sauce. 1 teaspoon Chili Powder. 1 teaspoon Onion Powder. 1 teaspoon Garlic Powder. Olive Oil, As Needed. 1 pound Shrimp, Peeled And Deveined. Small Flour Or Corn Tortillas. 1/2 cups Queso Blanco Or Cotija Cheese, Crumbled. Sliced Green Onions, Cilantro Leaves, And Lime Wedges, For Serving (optional). | For the slaw: Combine vinegar, honey, mustard, and mayonnaise in the bottom of a bowl until creamy. Add the apple and cabbage and toss to coat. Taste, and adjust the seasonings of the dressing to your preference. For the BBQ sauce: Combine all ingredients in a bowl, stirring vigorously to combine. Taste, and adjust seasonings to your preference. For the tacos: Heat a large skillet to medium-high heat with a drizzle of olive oil. When pan is hot, add shrimp in one even layer. After 2 minutes, flip shrimp and pour BBQ sauce into the skillet. Let the shrimp finish cooking for 2 minutes until cooked through and sauce has reduced. Layer taco shells with slaw, shrimp, cheese, and any toppings youd like. Enjoy! | |
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] | St. Patrick's Linguine | 2 tablespoons butter, unsalted. 1 tablespoon canola oil. 14 cup small diced carrot. 1 cup diced cabbage. 1 tablespoon minced shallot. 1 teaspoon minced garlic. 2 cups cooked corned beef, sliced and shredded. 1 teaspoon freshly cracked black pepper. 14 cup white wine. 1 12 cups heavy cream. 1 12 cups half-and-half. 1 tablespoon Dijon mustard. 1 tablespoon whole grain mustard. 1 tablespoon prepared horseradish. 2 cups grated irish white cheddar cheese or 2 cups extra-sharp white cheddar cheese. 34 cup peas. 1 lb cooked linguine. 14 cup grated parmesan cheese. | In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil. Add the carrots and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes. Stir in the shallots and garlic and saute 3 to 4 minutes longer. Add the corned beef and black pepper and cook until the beef is starting to crisp, about 10 minutes. Stir occasionally during this process. Deglaze the pan with the white wine. Add in the cream, half- and-half, the mustards and the horseradish. Let simmer until the sauce has tightened up a bit, about 5 minutes. Stir in the shredded cheese and adjust seasonings, as needed. Stir in the peas and the pasta, then transfer into a serving dish. Serve immediately garnished with the Parmesan. | |
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] | Grilled BBQ Chicken Pizza | 3/4 cups Warm Water. 1 package Instant Yeast, 0.25 Ounce Packet. 1- 3/4 cup All-purpose Flour. 1/4 cups Spelt Flour. 1/2 teaspoons Sugar. 1/2 teaspoons Salt. 1 Tablespoon Olive Oil. 2 whole Chicken Thighs, Cooked And Shredded. 1/2 bottles Favorite BBQ Sauce, 18 Ounce Bottle. 1/4 whole Red Onion, Diced. 1 cup Cheese Of Choice, Shredded. 1 bunch Fresh Cilantro, Chopped. | 1. In a mixing bowl, add the warm water and yeast. Allow to dissolve for 3-5 minutes before continuing. 2. Add the flours, sugar, salt, and oil to the yeasty water. 3. Using the Kitchen Aid dough hook to do the dirty work, turn the mixer on low and mix until the dough comes together in a shaggy mess. 4. Increase the speed to medium for 5 minutes until it becomes a smooth round ball. 5. Remove the ball of dough, coat the bowl with oil (I misted mine with the olive oil sprayer), and return the dough to the bowl. 6. Cover the dough with a towel and place in a warm, draft free place for 15 minutes (outside for me!). 7. This is a perfect time to prep your toppings. For the chicken, I allow the cooked and shredded chicken to sit in 1/4 cup of BBQ sauce while the dough is rising. 8. Coat the grill with oil before turning it on to medium low heat. 9. Divide the dough into four equal sized balls. 10. Using extra flour to keep the dough from sticking, roll out the dough. 11. Place the dough on the grill and close the lid. Allow them to cook for 2 minutes. 12. Check to see that the bottom of the crust is starting to get the charred grill lines. 13. Remove the crusts, and put them on your work surface grilled side up. 14. Top the grilled side with BBQ sauce, cheese, chicken, more cheese, and red onion. 15. Return the pizzas to the grill, and allow to cook with a closed lid while the cheese meltsapproximately 5-7 minutes. 16. Remove the pizzas when the cheese has melted and top with fresh cilantro. Yum. | |
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] | Salsa Vegetable Soup | 2 tablespoons olive oil. 1/2 onion, diced. 1 yellow bell pepper, diced. 7 cloves garlic, minced. 5 red potatoes, cut into 1-inch cubes. 4 carrots, diced. 1 zucchini, sliced and quartered. 1 quart water, or as needed. 4 cups salsa. 1 1/2 teaspoons Italian seasoning. 1 1/2 teaspoons onion powder. 1 1/2 teaspoons garlic powder. 1 teaspoon ground black pepper. 2 bay leaves. 1 pinch chili powder. 1 pinch ground paprika. 1 head broccoli, cut into florets. 1/2 cup frozen peas. | Heat olive oil in a large pot over medium heat; cook and stir onion, yellow bell pepper, and garlic in the hot oil until softened, 5 to 10 minutes. Add potatoes, carrots, zucchini, and enough water to cover mixture by 2 inches. Stir salsa into the mixture and add Italian seasoning, onion powder, garlic powder, black pepper, bay leaves, chili powder, and paprika. Cook soup over medium-low, maintaining a slight boil, until potatoes soften, about 40 minutes. Add broccoli and peas; cook until broccoli is tender, about 20 more minutes. Remove bay leaves. | |
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] | Ham and Broccoli Quiche | 1 pie crust, unbaked. 1 cup whipping cream, liquid. 1 cup half-and-half cream. 1 cup swiss cheese, shredded. 4 eggs. 23 cup fresh broccoli florets. 1 12 cups ham, shaved and slightly chopped. 12 cup onion, chopped. 12 teaspoon sugar. 1 pinch cayenne pepper. | Preheat oven to 425 degrees. Line quiche dish or large glass pie pan with unbaked pie crust. Combine ham, cheese onion and broccoli and put in quiche dish. Beat remaining ingredients in separate bowl and pour mixture into quiche dish. Gently stir. Bake at 425 degrees for 15 minutes then reduce heat to 300 degrees. Bake for 30 minutes longer or until slightly golden and inserted knife comes out clean. Let stand for 10 minutes before cutting. | |
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] | Cinnamon Pancakes in a Jar | Dry Mix Ingredients. 3 cups all-purpose flour. 4 teaspoons ground cinnamon. 2 1/4 tablespoons white sugar. 2 tablespoons baking powder. 1 1/4 teaspoons salt. To Make Batter Combine 1 1/3 Cups Dry Mix With the Following:. 3/4 cup milk. 1 egg. 2 tablespoons vegetable oil. | In a quart jar, combine all ingredients in layers, placing flour on bottom, then cinnamon in middle and other ingredients on top. Place seal on jar. Store in a cool, dry place up to 6 months. To make Batter for Cinnamon Pancakes: In a medium bowl, combine milk, egg, vegetable oil. Whisk in 1 1/3 cups prepared Dry Pancake Mix until moistened but still lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. | |
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] | Blueberry Oatmeal Muffins | 1 14 cups uncooked quick oatmeal or 1 14 cups old-fashioned oatmeal. 1 14 cups flour. 13 cup sugar. 1 tablespoon baking powder. 12 teaspoon salt. 1 cup milk. 1 egg. 14 cup oil. 34 cup fresh blueberries or 34 cup frozen blueberries. 2 tablespoons sugar. 2 teaspoons cinnamon. | Preheat oven to 425 degrees. Combine oats, flour, 1/3 C sugar, baking powder and salt in a bowl. In another bowl, combine milk, egg and oil. Add liquid ingredients to the dry ingredients, mix until moist only. DO NOT BEAT! Fold in blueberries. Fill greased muffin cups 2/3 full. Mix topping ingredients. Sprinkle over muffin batter. Bake 20- 25 minutes. Serve warm. | |
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] | Stir-Fried Savoy Cabbage and Confit D' Oignon-Onion Marmalade | 12 fresh savoy cabbage, washed & trimmed. 2 tablespoons onions, confit or 2 tablespoons onion marmalade. 1 ounce butter. fresh ground black pepper. | Wash and trim the cabbage, removing the very tough centre heart if necessary. Separate the leaves, and shred very finely. In a wok or pan, heat up the butter over a high heat, until just melting & bubbling - add the cabbage and stir around thoroughly. Lower the heat a bit, and place a lid on the wok/pan. Cook for about 2 minutes with the lid on. Remove the lid, add the Confit d'Oignon and stir well. Keep stirring for about 2-3 minutes, until eveything is well mixed and the cabbage is just starting to wilt slightly - BUT still retains it's colour & crunch. Take off the heat, season well with ground black pepper & serve immediately. OPTIONAL:. Fry some lardons or bacon in the wok/pan until crispy, drain off the excess fat and then add the cabbage and confit d'oignon as above. Butter is not needed for this method. | |
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] | Stir-fried Broccoli Stalks and Flowers, Red Peppers, Peanuts and Tofu | 1 bunch broccoli. One 14-ounce box firm tofu, drained and cut in 1/4-inch thick, 2-inch by 3/4-inch dominoes. 1 to 2 tablespoons soy sauce (more to taste). 1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry. 1/4 cup vegetable stock or water. 1/4 to 1/2 teaspoon salt, or to taste. 2 to 3 teaspoons minced garlic. 2 to 3 teaspoons minced ginger. 1/4 to 1/2 teaspoon red pepper flakes (optional). 2 tablespoons peanut, canola, rice bran, sunflower, or grape seed oil. 1/4 cup lightly roasted unsalted peanuts. 1 red bell pepper, cut in 2-inch julienne. 2 tablespoons chopped cilantro. 1/2 teaspoon sugar. | Cut broccoli stems away from crowns. Peel stems, slice lengthwise, then cut in 2-inch julienne. Cut crowns in thin slices and collect all of the flower buds that fall off onto your cutting board in the same bowl with the sliced crowns. Dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Combine salt and sugar in another small bowl and garlic, ginger and red pepper flakes in another. Have all ingredients within arms length of your pan. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of pan and swirling the pan, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate. Swirl in remaining oil, add garlic, ginger and pepper flakes if using and stir-fry for no more than 10 seconds. Add peanuts, all of the broccoli stems, crowns and flower buds and red peppers, and stir-fry for 1 minute. Add salt, pepper, and sugar, toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender, and return tofu to the wok. Add cilantro and stir together for about 30 seconds. Serve with additional soy sauce as desired and hot grains or noodles. | |
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] | Bow-Tie Pasta With Chicken & Spinach | 1 lb chicken breast halve, cut into bite-sized chunks (boneless or skinless). 1 teaspoon sea salt, divided. 14 teaspoon ground black pepper, divided. 3 tablespoons extra virgin olive oil. 1 small onions, chopped or 2 small shallots. 1 cup red pepper, chopped. 2 garlic cloves, minced. 1 cup chicken broth. 12 lb Baby Spinach, rinsed and chopped. 1 (16 ounce) box bow tie pasta, prepared (farfalle). 14 cup freshly grated parmigiano-reggiano cheese. 2 tablespoons fresh parsley, chopped. | Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in large skillet over medium-high heat. Add chicken, onion, peppers and garlic; cook and stir 5-7 minutes or until chicken is almost cooked through. Add chicken broth, spinach and remaining salt and pepper. Cook until spinach is wilted and chicken is cooked through. Add bow-tie pasta to skillet, stirring to mix well. Transfer to serving platter, sprinkle with cheese and parsley. | |
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] | Tomates Farcies | 4 ripe beefsteak tomatoes. 1 pound ground beef. 1/2 cup breadcrumbs. 1 yellow onion. 1/4 cup parsley, finely chopped. 1 tablespoon fresh thyme leaves, chopped. 1/4 cup olive oil. 1/3 cup Gruyere. sea salt. pepper. | Preheat the oven to 400 F. Cut the tops off of each tomato and reserve the top. It will become a little hat, or as the French say, le chapeau. Using a spoon, remove the seeds and scoop out the innards being careful not to pierce through the tomato flesh. Sprinkle tomatoes with sea salt and turn them upside down so that the excess water drains out. Mix together all the other ingredients except the olive oil by hand until combined. Place the stuffing in each tomato, sprinkle with Gruyere, cover with the cut tomato slice and drizzle a little extra olive oil on top. Sprinkle with salt and pepper. Bake uncovered for 40 minutes, then allow to sit for 10 minutes before serving. | |
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] | Mini Blueberry Crumb Cakes | 1/4 cups Granulated White Sugar. 1/4 cups Brown Sugar. 1 teaspoon Cinnamon. 18 teaspoons Ground Nutmeg. 18 teaspoons Ground Ginger(optional). 2 Tablespoons Unsalted Butter, Softened. 2 Tablespoons Vegetable Oil. 1 cup All Purpose White Flour. 6 Tablespoons Unsalted Butter, Softened. 3/4 cups Granulated White Sugar. 1- 1/4 cup All-purpose Flour, Divided. 1 cup Fresh Blueberries. 1 teaspoon Baking Powder. 1/4 teaspoons Baking Soda. 1/4 teaspoons Salt. 2 whole Eggs At Room Temperature. 6 ounces, fluid Plain Or Vanilla Yogurt. 1 teaspoon Vanilla Extract. | Preheat your oven to 350 degrees and generously spray your muffin tin with cooking spray (cupcake liners would work too). In a small bowl, combine the topping ingredients. Mix with a fork or pastry cutter. Set aside. For the cake, in the bowl of your stand mixer, place the butter and sugar. Beat on medium speed for 5 minutes. Meanwhile, take 1/4 cup flour and blueberries and toss together. Put aside. Place remaining 1 cup flour, baking powder, baking soda and salt into another bowl. Whisk together and set aside. Once the butter and sugar are creamed, add the eggs, one at a time. Add in the yogurt and vanilla. Then, gradually add the dry ingredients until it is all incorporated. Turn off the mixer and fold in the floured blueberries. Place the cake mixture into the muffin tins. Top each cake with the crumb topping, patting the topping onto the top of the cakes. Bake for 20 minutes or until an inserted butter knife comes out clean. Let cool for 10 to 15 minutes, then carefully pull out the cakes. Allow to cool on a cooling rack, if you dare. | |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2012/03/confetti-cookies-35-410x273.jpg"
] | Confetti Cookies | 2 sticks Butter, Room Temperature. 1- 1/2 cup Sugar. 2 Tablespoons Glucose (or 1 Tablespoon Corn Syrup). 2 whole Eggs. 2 teaspoons Clear Vanilla Extract. 2- 1/2 cups Flour. 23 cups Dry Milk Powder. 2 teaspoons Cream Of Tartar. 1 teaspoon Baking Soda. 1- 1/4 teaspoon Kosher Salt. 1/4 cups Rainbow Sprinkles. 1 cup Birthday Cake Crumb (Recipe Follows). 1/2 cups Sugar. 1- 1/2 Tablespoon Tightly Packed Brown Sugar. 3/4 cups Cake Flour. 1/2 teaspoons Baking Powder. 1/2 teaspoons Kosher Salt. 2 Tablespoons Rainbow Sprinkles. 1/4 cups Grapeseed Oil. 1 Tablespoon Clear Vanilla Extract. | For the Birthday Cake Crumb: Heat oven to 300 F. Combine the sugars, flour, baking powder, salt and sprinkles in the bowl of a stand mixer fitted with a paddle attachment and mix on low until well-combined. Add the oil and vanilla and mix to combine. The wet ingredients act as a glue to allow the dry ingredients to form clusters. Continue to mix until that happens. Spread the clusters on a parchment-lined sheet pan and bake for 20 minutes, breaking them up occasionally, as needed. Mine actually only took 18 minutes or so. Take them out of the oven before they harden; they should remain slightly moist to the touch. They will harden as they cool. Let the crumbs cool completely before using in this recipe. The cookie recipe only calls for half of the cake crumbs, which is a heaping 1-cup full. Store extras in an airtight container for up to 1 week at room temperature or up to 1 month in the refrigerator or freezer. For the Confetti Cookies: Combine the butter, sugar and glucose in the bowl of a stand mixer fitted with a paddle attachment and cream on medium-high speed for 2-3 minutes. Scrape down the sides of the bowl and add the eggs and vanilla and mix for 7-8 minutes. At the end of 7-8 minutes the mixture should be very pale yellow and doubled in size. It should be very shiny, homogenous, fluffy and resemble a cloud. Reduce the mixer speed to low and add in the flour, milk powder, cream of tartar, baking soda, salt and sprinkles. Mix just until the dough comes together, not longer than 1 minute. Note: dont walk away during this step, just to make sure that you dont over mix the dough. Scrape down the sides of the bowl. With the mixer on low speed, add 1 cup of birthday cake crumbs and mix in for about 30 seconds, just until incorporated. Scoop the dough onto a parchment- or Silpat-lined sheet pan using a 2 3/4 ounce ice cream scoop (mine is a #16), or use a 1/3 cup measuring cup. Flatten the cookies slightly and wrap the pan in plastic wrap. Refrigerate for at least one hour. I refrigerated mine overnight. Do not bake at room temperature or they wont bake correctly. When ready to bake, heat the oven to 350 F. Arrange the chilled dough a minimum of 4 inches apart on a parchment- or Silpat-lined baking sheet. Bake for 18 minutes. The cookies will puff, crackle and spread. After 18 minutes they should be very lightly browned on the edges. The centers will just slightly show a change in color. Leave the cookies in the oven for another minute or so if they seem doughy or the colors arent quite right. Mine were perfect at exactly 18 minutes; I rotated the pans once, halfway through cooking. Cool the cookies completely on the sheet pans before transferring to store. At room temperature the cookies will keep for 5 days. Theyll keep for 1 month in the freezer. Recipe adapted from Christina Tosi via Momofuku Milk Bar Cookbook. | |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2009/11/Lasagna.jpg"
] | The Best Lasagna Ever | 1- 1/2 pound Ground Beef. 1 pound Hot Breakfast Sausage. 2 cloves Garlic, Minced. 2 cans (14.5 Ounce) Whole Tomatoes. 2 cans (6 Ounce) Tomato Paste. 2 Tablespoons Dried Parsley. 2 Tablespoons Dried Basil. 1 teaspoon Salt. 3 cups Lowfat Cottage Cheese. 2 whole Beaten Eggs. 1/2 cups Grated (not Shredded) Parmesan Cheese. 2 Tablespoons Dried Parsley. 1 teaspoon Salt. 1 pound Sliced Mozzarella Cheese. 1 package (10 Ounce) Lasagna Noodles. (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water). | Bring a large pot of water to a boil. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if youre feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until al dente (not overly cooked). To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan. Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly. | |
[
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] | Blackcurrant Oatmeal Cookie Bars | 1/2 cups Unsalted Butter, Softened. 13 cups Brown Sugar. 13 cups White Sugar. 1 whole Egg. 1 teaspoon Vanilla Extract. 1 cup All-purpose Flour. 1 Tablespoon All-purpose Flour. 1 cup Oats. 1 cup Blackcurrant Preserves. 1/4 cups All-purpose Flour. 1/2 cups Oats. 13 cups Brown Sugar. 1/4 cups Butter. | Preheat the oven to 350 F. Butter an 8 inch square pan. Set aside. For the cookie bottom: In a large bowl using an electric mixer, cream the butter and sugars. Add the egg and vanilla extract. Using a wooden spoon mix in flour. Add oats and continue to mix. Spoon base mixture onto prepared pan and spread out evenly. Spread the preserves on top. For the streusel topping: Place flour, oats, and brown sugar in a food processor. Mix on low speed for about 10 seconds. Add butter and pulse about 6 times or until mixture resembles coarse crumbs. Sprinkle streusel on top of preserves. Bake in preheated oven for about 25-30 minutes or until edges start to brown. Remove from oven and let it cool completely on a wire rack before cutting. | |
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] | Easy Chicken liver and Brandy Pate | 125 g butter. 1 large onion, chopped. 2 cloves garlic, crushed. 2 slices rindless bacon, chopped. 250 g chicken livers, trimmed. 14 teaspoon dried thyme. freshly ground black pepper. 2 tablespoons cream. 1 tablespoon brandy. 30 g butter, extra,melted. 60 g butter, melted. 2 tablespoons snipped chives. | Melt butter in a pan, add onion, garlic and bacon. Cook until onion is tender and bacon is cooked. Add chicken livers and cook, stirring occasionally, for 5-10 minutes. Remove from heat. Stir in thyme, pepper, cream, brandy and melted butter. Spoon mixture into a food processor or blender and process until smooth. Pour into serving dishes. -------Topping-------. Pour melted butter over pate. Sprinkle with chopped chives. Refrigerate pate overnight. Stand at room temp 30 minutes before serving. Serve with toast, crackers or crusty french bread. | |
[
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] | Strawberry Ice Cream Bread | 2 cups Full-fat Strawberry Ice Cream. 1- 1/2 cup Self-Rising Flour. Sugar For Sprinkling. | Preheat your oven to 350 F. In a medium bowl mix the ice cream and flour together until just combined. Scoop batter into a well greased 8x4 loaf pan and smooth out so the surface is even. Sprinkle the top with sugar to taste. Bake for about 45 minutes or until a toothpick stuck in the center of the loaf comes out with a few crumbs stuck to it. Remove pan from oven and set it on a rack. After a few minutes, remove bread from the pan and allow to cool. Store in an airtight container or zip-top plastic bag. Adapted from 1001 Ways to Cook Southern. | |
[
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] | Pumpkin Pancakes, A Delicious Fall Treat! | 2 cups Plus 2 Tablespoons Cake Flour. 2 Tablespoons Brown Sugar. 2 Tablespoons Baking Powder. 1- 1/4 teaspoon Pumpkin Pie Spice. 1 teaspoon Salt. 1- 1/2 cup Buttermilk. 1/2 cups Libby's Pure Pumpkin. 1/4 cups Water. 2 Tablespoons Vegetable Oil. 1 whole Large Egg. | Combine flour, sugar, baking powder, pumpkin pie spice, and salt in a large bowl. Mix. In a smaller bowl, combine buttermilk, pumpkin, water, egg, and oil. Mix well. Add pumpkin mixture to flour mixture. Mix until moistened. Batter may be lumpy, but thats okay! Pour batter onto greased griddle. As always, I used my favorite, Pam baking spray! These pancakes turned out delicious! They have a subtle hint of pumpkin and are moist and fluffy! If you like a little more pumpkin, just add in some extra! Tip: This recipe makes about 12 large pancakes. You can double the recipe and make smaller pancakes, then freeze the extra! Just pull them out of the freezer and toss them in the toaster! | |
[
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] | Zucchini Ribbon Pasta | 8 ounces, weight Fusili. 3 Tablespoons Olive Oil. 2 teaspoons Lemon Zest. 2 Tablespoons Freshly Squeezed Lemon Juice. 1/2 teaspoons Oregano. 2 whole Zucchini, Trimmed And Halved Lengthwise. 1 whole Avocado, Halved, Seeded, Peeled And Diced. 1 cup Cherry Tomatoes, Halved. 1/4 cups Crumbled Goat Cheese. 2 Tablespoons Chopped Fresh Parsley Leaves. 2 Tablespoons Pine Nuts. | In a large pot of boiling salted water, cook pasta according to package instructions; drain well. In a small bowl, whisk together olive oil, lemon zest, lemon juice and oregano; set aside. Using a mandoline or vegetable peeler, shave zucchini into long wide ribbons. In a large bowl, combine pasta, zucchini ribbons, avocado, cherry tomatoes, goat cheese, parsley, pine nuts and olive oil mixture. Serve immediately. | |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2013/04/DSC_3817-410x271.jpg"
] | Fabulous Light French Toast | 1/2 cups Skim Milk. 1 whole Egg. 1 dash Ground Cinnamon. 4 slices French Bread, Cut About 1 Inch Thick. 1/2 Tablespoons Butter. 1 cup Sliced Strawberries. 1 Tablespoon Maple Syrup. | Whisk together milk, egg, and cinnamon. Dip each slice of bread into the milk mixture, making sure both sides are coated. Heat butter in a nonstick skillet over medium-high heat. Add bread to skillet, cook until golden brown, flip bread and cook until other side is golden brown as well. Top each serving (2 slices per person) with sliced strawberries and a light drizzle of maple syrup. | |
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] | Pepper Popper Toasts | 1 loaf French Bread. 8 ounces, weight Cream Cheese, Softened. 1 cup Sour Cream. 1 cup Shredded Mozzarella Cheese. 18 cups Chopped Peppers. 1 whole Green Onion, Chopped. | Slice bread approximately 1/2 inch thick and line up on a baking sheet. Carefully broil both sides till nice and toasty. Be sure to stop at nice and toasty and not take it to nice, toasty, almost burnt as I did and have to scrape your bread. Makes a mess and you will feel silly. Set bread aside. In a medium bowl, combine cream cheese, sour cream and shredded cheese. Chop your peppers. I used pickled jalapeno and pepperocini peppers. I like a mild heat so I used more pepperocini than jalapeno. Play with the heat to fit your tastes; use banana peppers, grilled poblano, smoked peppersyou pick! (Just remember that once you bake it, the heat intensifies.) Add peppers to cheese mixture. Spread cheese mixture over one side only of each toast and line back up on the baking sheet. If you wish, sprinkle with a little more cheese. After all, there can never be too much cheese. Broil until mixture is warm and bubbly. Sprinkle with green onion just before serving. | |
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] | Birthday Dinner Meatloaf | 1 egg. 12 cup milk. 1 -2 cup shredded cheddar cheese (to your liking). 14 cup chopped onion (I have never made it with onion). 12 cup quick-cooking oats. 1 teaspoon salt. 13 cup barbecue sauce (any will do, you can omit this, but I find it adds a special flavor). 1 lb ground beef. 23 cup ketchup (sauce ingredients). 12 cup packed brown sugar (sauce ingredients). 1 12 teaspoons mustard (sauce ingredients). cooked rice, to spoon meat loaf over. | In a bowl, beat the eggs and milk. Stir in the cheese, onion, oats and salt. Add the meat and BBQ sauce and mix WELL with your hands. Shape into 6 equal size loaves (they will be round) and place in a greased (with PAM) 8 X 8 inch pan or glass dish. Sauce: Combine all sauce ingredients and stir well. Spoon sauce over each loaf so it is well covered. Leave a little sauce for putting over the rice. Bake uncovered at 350 degrees for 45 minutes. Serve over rice -- ENJOY! **I always double the sauce ingredients so I can have extra to pour over the rice after it is cooked. | |
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] | Chicken Jalfrezi | 2 -3 skinless chicken breasts, cut into bite-size pieces. 2 inches fresh ginger, peeled and finely grated. 4 garlic cloves, peeled and grated. 12 teaspoon turmeric. 1 teaspoon garam masala. salt (to taste). 2 onions (peeled and thickly sliced or chopped). 2 green peppers (de-seeded and cubed 1-inch pieces). 2 -3 hot green chili peppers, minced. 2 large tomatoes, cut into medium wedges. 2 tablespoons ghee (or cooking oil). 2 tablespoons ghee (or cooking oil). 1 teaspoon chili powder (or to taste). 2 tablespoons tomato puree. 12-1 cup water. 1 bunch of fresh finely chopped fresh cilantro. | Mix ginger, garlic, turmeric, garam masala and salt together. Coat chicken with this mix and allow to marinate for 3-4 hours. Heat oil or ghee in a wok or skillet. Add sliced onions, green chillies and green peppers and fry for a couple of minutes. Add tomato wedges, stir fry for 2-3 minutes. Lift out with a slotted spoon and keep aside. Heat 2 tbs oil or ghee in a clean skillet or wok, add marinated chicken and stir-fry for 5 minutes. Add chili powder, tomato puree, water and cook on low heat until chicken is cooked through and tender. Add fried vegetables, prepared earlier, and stir. Turn heat off. Add the cilantro. Give it a quick stir and serve hot with basmati rice. | |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2012/12/pomegrante-citrus-juice-003a-410x394.jpg"
] | Pomegranate Citrus Juice | 4 cups Pomegranate Juice, Light. 2 cups Water. 1 Tablespoon Lime Juice. 1/2 teaspoons Stevia Or Sugar (to Taste). 2 whole Oranges, Cut Into Wedges. | In a large pitcher, add pomegranate juice, water, lime juice and stevia. Mix until combined. Add oranges to pitcher. Refrigerate for 4 hours or until ready to use. | |
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] | Hot Chocolate for a Restful Afternoon (Adult) | 3 tablespoons hot chocolate powder (more or less to taste). 6 ounces hot water (more or less to taste). 1 ounce Frangelico. 1 ounce Amaretto. whipped cream (optional). mini marshmallows (optional). | Put hot chocolate mix in mug, add hot water to desired consistency, stir in Frangelico and Amaretto. Top with your desired toppings. | |
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] | Fat-Free No-Refry Refried Beans | 1 onion, coarsely chopped. 1 12 cups dried pinto beans, picked over and rinsed. 1 12 cups dried black beans, picked over and rinsed. 12 fresh jalapeno pepper, seeded and chopped. 2 tablespoons minced garlic. 3 teaspoons salt. 2 teaspoons fresh ground black pepper. 18 teaspoon ground cumin. 1 bay leaf. 4 cups water. 4 cups chicken broth. | Combine all ingredients in a slow cooker. Cook on low 12 hours or high 8 hours. Add more water if necessary. Remove and discard bay leaf. Drain beans, reserving broth. Mash beans by hand with a potato masher, adding broth as necessary to achieve desired consistency. Discard unused broth, or use in other recipes. | |
[
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] | Lot 2's Pecorino Fried Bread with Broccoli | 1/2 pound broccoli di ciccio, broccolette or regular broccoli. 4 garlic cloves. 1/4 cup plus 1 tablespoon extra-virgin olive oil. 4 (1-inch thick) slices day-old pain au levain or rustic white bread. 6 anchovies, roughly chopped. 1/2 teaspoon chile flakes. Juice and finely grated zest of 1/2 lemon. Salt, to taste. 1/2 cup grated pecorino Romano cheese. | Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. If using regular broccoli, cut into 2-inch pieces. Trim broccoli di ciccio or broccolette but leave whole. Blanch broccoli until bright green and just tender, about 1 minute. Transfer to ice water to cool. Let drain and squeeze out extra moisture. Roughly chop broccoli into bite-size pieces. Mince 3 garlic cloves and halve the remaining one. Heat 2 tablespoons olive oil in a heavy-bottomed skillet over medium-high until hot but not smoking. Fry 2 pieces of bread until golden brown, about 2 minutes per side. Set bread aside. Repeat with 2 more tablespoons olive oil and remaining bread. Add remaining tablespoon oil to skillet. Add minced garlic, the anchovies and chile flakes, and cook for about 30 seconds or until fragrant. Add broccoli and heat until warmed through, 1 to 2 minutes. Turn off heat and stir in lemon juice and zest and a pinch of salt, or to taste. Rub fried bread with garlic clove halves and sprinkle with some of the cheese. Place broccoli on top of bread and garnish with more cheese. | |
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] | Poached Prawns/Shrimp With Chilli Limes and Sugar | 1 kg prawns (king raw or green). 1 garlic clove (chopped). 1 chili (birdseye seeded and thinly sliced). 2 tablespoons brown sugar. 14 cup lime juice (or lemon juice). 2 tablespoons rice bran oil (or peanut oil). 1 tablespoon fish sauce. 3 kaffir lime leaves (finely sliced). 3 chilies (small dried). 1 tablespoon sea salt. 1 tablespoon lemon rind (finely grated). | Cook prawns in a large saucepan of salted boiling water for 2 to 3 minutes until just cooked and drain and then refresh in iced water and drain again. Peel prawns, leavig tail intact and remove veins. Using a mortar and pestle pound garlic, chilli and half of sugar until a coarse paste forms and then transfer to a bowl. Add lime or lemon juice, oil and fish sauce and mix to combine. Pour over prawns and toss to combine and cover with plastic wrap and refrigerate for 1 hour to marinate. Place kaffir lime leaves and whole dried chillies in a small frying pan on high heat and cook for 1 minute, stirring constantly, for 2 to 3 minutes until fragrant and then cool. Transfer to a mortar, add remaining sugar and lemon rind and use a pestle to pound until roughly ground. Scatter over prawns to serve. | |
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] | Puree of Butternut Squash Soup | 4 leeks, rinsed and chopped, white and light green parts only (3 cups). 3 lbs butternut squash, cut into 1-inch chunks. 1 bay leaf. 34 teaspoon kosher salt. 5 cups chicken broth. 14 cup shelled raw pumpkin seeds. 1 tablespoon fresh rosemary (or any fresh herb of your choosing). 2 teaspoons olive oil. | Place the leeks, squash, bay leaf, salt, and broth in a large saucepan. Bring to a boil. Reduce heat and simmer gently until the squash is tender, about 12 minutes. Let cool for at least 10 minutes. Remove and discard the bay leaf. Puree the soup in batches and rewarm over medium-low heat. Meanwhile, place the pumpkin seeds and rosemary on a cutting board and roughly chop. heat the oil in a small skillet over medium heat. Add the seeds and rosemary and heat, stirring occasionally, until fragrant, 2 to 3 minutes. Ladle the soup into bowls and sprinkle with the seeds and rosemary. | |
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] | Smoking Salsa | 10 cups meaty tomatoes, diced seeded and peeled (I don`t peel more vitamins and easier). 2 cups bell peppers (red or green). 2 cups onions, diced. 4 jalapenos, seeded and deveined veins can stay in if you like it hot. 2 -4 chipotle chiles in adobo. 6 garlic cloves. 1 -3 teaspoon salt, to taste. 1 (12 ounce) can tomato paste. 1 (4 1/2 ounce) can diced green chilies (for extra heat) or 2 fresh ghost bell peppers (for extra heat). 2 tablespoons sugar, use to taste if tomatoes are sweet can skip. 1 fresh lime, zest and meat. 1 cup vinegar, 5% acidity. 1 cup packed cilantro, chopped. | In a food processor, process with the metal blade the meat of lime, jalapenos, garlic, and chipotle peppers and ghost chilies if using till minced fine. Combine all ingredients in a large saucepan stir to mix well and cook for 10-15 minutes. Ladle into hot jars leaving 1/2 headspace. Remove any air bubbles. Clean rims and adjust lids. Process in a boiling water canner for 15 minutes. Remove from bath and cool in a wind free area. Label and store in a cool, dark, dry place. | |
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] | Chicken Schnitzel with Frisee-Apple Salad | 6 large skinless boneless chicken thighs (each about 5 ounces). All purpose flour. 3 large eggs. 1 tablespoon minced fresh Italian parsley. 4 cups (about) fresh breadcrumbs made from crustless country wheat bread (preferably organic). 2 1/2 tablespoons unsalted butter, divided. 2 1/2 tablespoons canola oil, divided. Frisee-Apple Salad. | Place large piece of plastic wrap on work surface. Unfold 1 chicken thigh near 1 end of plastic. Fold other end of plastic over chicken to cover completely. Using mallet, pound chicken to 1/4- to 1/3-inch thickness. Set cutlet aside in plastic sheet. Repeat with remaining chicken thighs and 5 more sheets of plastic wrap. DO AHEAD: Cutlets can be made up to 1 day ahead. Refrigerate wrapped in plastic. Place large scoop of flour in shallow dish (such as pie dish). Beat eggs and parsley in another shallow dish to blend. Place 2 cups breadcrumbs in third shallow dish. Unwrap 1 chicken cutlet and sprinkle all over with salt and pepper. Coat cutlet completely with flour, then egg mixture, then breadcrumbs. Transfer cutlet to rimmed baking sheet. Repeat with remaining chicken cutlets, adding more flour and breadcrumbs as needed. Divide half of butter and half of oil between 2 large skillets; melt butter with oil over medium-high heat. Add 3 cutlets to each skillet. Cook until coating is golden brown and crisp on bottom, about 3 minutes. Using spatula, transfer chicken to sheet of foil. Divide remaining butter and remaining oil between skillets; swirl to melt butter. Return chicken, browned side up, to skillets. Saute until bottoms are browned and chicken is cooked through, about 3 minutes longer. Transfer chicken to plates. Serve with Frisee-Apple Salad . A medium-bodied Cotes du Rhone would be a good choice with the schnitzel. Try the Perrin & Fils 2007 "Reserve" Cotes du Rhone, a wine with blackberry, licorice, and herbal notes. At just $8 a bottle, it also happens to be an incredible bargain. | |
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] | Schmeckfest Green String Bean Soup | 12 lb ham. 3 cups potatoes. 3 sprigs summer savory. 12 cup carrot. 1 lb green beans. 2 tablespoons sour cream. | cook until tender a small ham bone or smoked ham cut into small piesce the last 1/2 hour before serving add potatoes add summer savory known as pepper weed in low german about 1/2 cup finely diced or ground carrots add 2 cans string beans or when season permits about a lb of fresh cut green beans when vegatables and meat are tender add sour cream and salt as desired. | |
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] | Martini Green Beans | 2 cups water. 14 cup kosher salt. 3 cups vinegar. 14 cup sugar. 16 cups green beans, washed, trimmed and sliced and boiled for 5 minutes. 2 onions, 4-6 cups sliced. 4 -8 garlic cloves. 4 chili peppers. 4 bay leaves. 1 teaspoon mustard seeds. 1 teaspoon peppercorn. 8 juniper berries. 1 tablespoon dill seed. 1 tablespoon dill weed. 8 lemon peel strips. 1 cup gin. | Sterilize 4 quart canning jars and lids in boiling water. In a large pot combine the water, salt with the vinegar, sugar, bring to boil the lower to a simmer. Add Onions and beans, cover the pan and simmer for 15 minutes. Mean while to each jar add 2 garlic cloves,1 chili pepper, 1 bay leaves, 1/4 of the mustard seeds, 1/4 of the peppercorns, 12 juniper berries, 1/4 of dill weed, dill seed and 2 strips of zest. Pour 1/4 cup gin into each jar. Pack the beans and onions into the jars. Topping with the liquid to 1/4 inch head space. Using a chop stick remove any air bubbles from the beans. Wipe tops and place immediately sterilized lids and rings. Process for 10 minutes in a hot water bath. Seal, and boil in a hot water bath for 10 minutes Store in a dark, cool place. Label and place in a dark place for 2-3 weeks. Serve chilled. . | |
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] | Linguine with Fresh Sage-Caper Sauce | 1 1/2 teaspoons olive oil. 2 cloves garlic, minced. 1 (14.4 ounce) can whole peeled tomatoes, with liquid, quartered. 2 tablespoons drained capers. 2 bay leaves. 1 pinch dried thyme leaves. 1 1/2 teaspoons thinly sliced fresh sage leaves. 1/2 (8 ounce) package linguine pasta. salt and pepper to taste. | Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until fragrant, about 3 minutes, then stir in the tomatoes, capers, bay leaves, and thyme leaves. Bring to a simmer, then reduce heat to medium-low, and continue simmering for 15 minutes. Stir in sage leaves, and simmer 10 minutes more. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to the pot off of the heat. Season the sauce to taste with salt and pepper, then pour over the pasta and toss to coat. | |
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] | Grilled Beer Steak | 4 beef t-bone steaks or 4 sirloin steaks. 1 cup beer. 1 tablespoon brown sugar. 1 teaspoon seasoning salt or 1 teaspoon steak spice. 12 teaspoon black pepper. 14 teaspoon garlic powder. 14 teaspoon cayenne pepper (optional). | Marinade steaks in beer for two hours. Drain beer. Rub rest of spices on the steaks. Grill on medium heat until they are done to your liking. | |
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] | Great Grainery Bread - Robin Hood | 1 teaspoon sugar. 12 cup warm water. 2 14 teaspoons active dry yeast (1 envelope). 1 cup water. 34 cup milk. 2 tablespoons brown sugar. 2 tablespoons butter. 2 cups multi-grain flour. 13 cup oats. 13 cup wheat bran. 14 cup sesame seeds. 14 cup salted sunflower seeds. 1 12 teaspoons salt. 3 14 cups multi-grain flour, plus more for kneading. | Dissolve 1 tsp sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Heat 1 cup water, milk, brown sugar and butter together to lukewarm, stirring to dissolve sugar. Add milk mixture and 2 cups flour to the yeast mixture. Beat with a wooden spoon or electric mixer until smooth and elastic. Stir in oats, bran, sesame seeds, sunflower seeds, salt and 2-3/4 cups of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Round up into a ball. Knead dough, adding more flour as necessary until dough is smooth, elastic and no longer sticky (about 10 minutes). Place in a lightly greased bowl. Cover with greased waxed paper and a tea towel. Let rise in a warm place (75- 85F/ 24- 29C) until doubled in size (45 - 60 minutes). Punch down. Turn out onto a lightly floured surface. Divide into 2 portions. Shape one portion into a loaf. Place seam side down in a greased 8 1/2" x 4 1/2" loaf pan. Shape the other portion into 16 balls. Place in a greased 9" (23 cm) square pan. Cover both with a tea towel. Let rise in warm place until doubled (35 - 45 minutes). Bake the loaf at 400F for 25 - 30 minutes. Rolls at 375F for 15 - 20 minutes. Remove from pans immediately. Cool on wire racks. | |
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] | Fruit of the Forest Pie | 1 apple - peeled, cored, and sliced. 1 cup strawberries. 1 cup blackberries. 1 cup fresh raspberries. 1/2 cup sliced rhubarb. 2 tablespoons lemon juice. 2 tablespoons white sugar, or more to taste. 1 (15 ounce) package pastry for a 9-inch double crust pie. | Preheat oven to 350 degrees F (175 degrees C). Stir apple, strawberries, blackberries, raspberries, and rhubarb together in a bowl. Pour lemon juice and sprinkle sugar over fruit mixture and toss to coat. Line a 9-inch pie pan with prepared pie pastry. Turn apple mixture into pie pan. Cover with remaining pie pastry and pinch and crimp edges to seal the crusts. Cut several air holes into the top of the pastry. Bake in the preheated oven until crust is golden and fruit is tender and bubbling, 30 to 40 minutes. | |
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] | Pasta With Tomato, Avocado, and Shrimp | 4 ripe tomatoes, diced. 12 lb cooked shrimp, diced. 1 tablespoon fresh basil, chopped. 1 large garlic clove, finely diced. 12 cup olive oil. 1 ripe avocado, diced. salt and pepper. 1 lb pasta (I like linguine). | Combine all ingredients except pasta in a large bowl. Toss with the olive oil. Salt and pepper to taste. Set aside let rest at room temperature until you fix the pasta. When pasta is ready, toss with the sauce and serve immediately. Serve with your favorite wine. | |
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] | Healthy Carrot Cake Muffins | 34 teaspoon baking powder. 14 cup applesauce. 14 cup white sugar. 13 cup brown sugar. 34 cup wheat flour. 34 cup white flour. 1 teaspoon baking soda. 34 teaspoon cinnamon. 14 teaspoon nutmeg. 14 teaspoon salt. 1 tablespoon honey. 1 cup carrot, graded. 12 cup light soymilk. 12 cup walnuts. 12 cup raisins. | 1. In a small bowl mix baking powder and applesauce into a foamy mixture, set aside. 2. In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt. 3. Add honey, carrots, milk, and applesauce mixture. 4. Mix well. 5. Add nuts and raisins. 6. Spray muffin pan with nonstick cooking spray or line with cupcake liners. 7. Fill muffin pan 3/4 full. 8. Bake at 350 degrees for 30 minutes or until toothpick comes out clean. | |
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] | Cheese Squares | 4 eggs. 1 pound shredded Cheddar cheese. 1 teaspoon minced onion. 2 jalapeno peppers, seeded and chopped. | Preheat oven to 350 degrees F (175 degrees C). Place the eggs into a food processor, and process until light and frothy. Add Cheddar cheese, onion, and jalapeno peppers, and process until smooth. Pour into an ungreased 8x8 inch baking pan. Bake in the preheated oven until set, 25 to 30 minutes. Cool for 5 minutes; cut into squares to serve. | |
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] | Mean Chef's Chocolate Sugar Cookies | 2 12 cups all-purpose flour. 14 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1 teaspoon cream of tartar. 1 cup unsalted butter, softened. 1 12 cups confectioners' sugar. 1 large egg. 1 teaspoon vanilla extract. granulated sugar. | Sift the flour, cocoa, baking soda and cream of tartar together in a medium bowl and with a wire whisk, stir to combine. In a large bowl, using a hand-held mixer at medium speed, beat the butter for 30 seconds, or until creamy. Add the sugar and continue beating for 2 to 3 minutes until the mixture is light in texture and color. Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla extract and beat well. At low speed beat in the flour mixture, in two additions, scraping down the sides of the bowl after each addition. Wrap the dough in plastic wrap and refrigerate. Position a rack in the center of the oven and preheat to 375F. On a well-floured surface, roll out half of dough at a time to 1/4-inch thickness. Using a cookie cutter cut into shapes and sprinkle with granulated sugar. Bake on an ungreased baking sheet for 5-8 minutes or until lightly browned at edges. Cool. Decorate as desired. | |
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] | Raspberry-Nectarine Parfaits with Warm Peach Sabayon | 1 pound nectarines (about 4 medium), halved, pitted, thinly sliced. 2 1/2 cups fresh raspberries, divided. 1/2 cup sugar, divided. 4 large egg yolks. 1/3 cup canned peach nectar. 1/4 cup peach liqueur. Pinch of salt. Toasted sliced almonds (optional). | Toss nectarines, 2 cups raspberries, and 1/4 cup sugar in medium bowl. Let stand until juices form, about 5 minutes. Whisk egg yolks, nectar, liqueur, salt, and 1/4 cup sugar in large metal bowl to blend. Place bowl over saucepan of boiling water; whisk until mixture is thick and thermometer inserted into center registers at least 160F, about 6 minutes. Divide fruit mixture among 4 large glasses. Spoon warm peach sabayon over. Garnish with remaining berries and sliced almonds, if desired. | |
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] | Barbecue Pit BBQ Beans | 1 (3 lb) can pork and beans. 1 cup packed brown sugar (I used Dark Brown). 2 tablespoons Worcestershire sauce. 14 cup dark molasses. 12 cup chili sauce. 2 -4 tablespoons vinegar (I ended up using more like 4). | Combine all ingredients in oven proof dish or crock pot; mix well. Cover and bake on high in crock pot or 350 in oven, until desired thickness; about an hour to an hour and a half. | |
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] | Asian Chicken Salad | 1 lb boneless skinless chicken breast. 2 tablespoons sesame oil. 2 minced garlic cloves. 16 wonton wrappers, cut into strips. 2 -3 chopped romaine lettuce hearts. 1 cup shredded carrot. 1 bunch chopped onion. 14 cup chopped cilantro. 12 cup slivered almonds. 1 cup mandarin orange, well drained. 3 tablespoons hoisin sauce. 2 tablespoons peanut butter. 2 teaspoons brown sugar. 34 teaspoon chili paste (I've used Texas Pete's to substitute). 1 teaspoon fresh ginger, grated. 3 tablespoons rice wine vinegar. 1 tablespoon sesame oil. | Place the chicken in a ziplock with 2 T sesame oil and 2 garlic cloves. Let marinade for 20 minute. Whisk all dressing ingredients together till well incorporated, set aside. Place wonton strips onto sprayed baking sheet (or you can just fry them) Bake just till browned at 350 (watch closely). Grill chicken breasts till no longer pink. Cool and slice into strips. Toss romaine, carrots, cilantro, and onions. Then add chicken, wontons, almonds and mandarin oranges and toss w/ dressing till well coated. Serve. | |
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] | 3 Cheese Asparagus | 2 lbs asparagus. 12 lb brie cheese, sliced. 1 lb cheddar cheese, diced. 12 lb mozzarella cheese, shredded. pepper. | Cut off bases on Asparagus and boil in water in sauce pan for 10 minutes. Pre-heat oven to 400. Cover cookie sheet or 9 x 11 pan with aluminum foil, lie Asparagus stalks on foil - season with pepper. Cover with slices of Brie, season with pepper. Cover Brie with diced cheddar, season with pepper. Cover Cheddar with grated mozzarella, season again. Place pan in oven for 10 minutes or until cheese is melted. Turn oven setting to broil and leave in for a few minutes until cheese is beginning to brown, around 5 minutes. Serve hot. | |
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] | The Best Soft Ginger Cookies | 34 cup shortening, creamed. 1 cup brown sugar, firmly packed. 14 cup molasses. 1 egg. 2 14 cups flour. 1 12 teaspoons baking soda. 1 teaspoon cinnamon. 1 teaspoon ginger. 14 teaspoon clove. 1 cup granulated sugar. | Combine shortening, sugar, molasses and egg and beat throughly. Add baking soda, cinnamon, ginger, and cloves to flour and mix together. Gradually add flour mixture to shortening mixture. Cover and chill for 1 hour. Roll into 1 inch bals and roll in granulated sugar. Place on cookie sheet (I like to flatten them slightly with bottom of a glass). Bake at 325 for 8 minutes **very important not to over bake or else they won't be soft! **. | |
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] | Honey Teriyaki Sauce | 12 cup soy sauce. 2 tablespoons sugar. 1 cup corn syrup. 2 tablespoons honey. 14 cup mirin. 2 tablespoons rice vinegar. 1 tablespoon pineapple juice concentrate. 2 tablespoons cornstarch. 2 tablespoons sesame seed oil. 14 teaspoon garlic. 18 teaspoon chili pepper. 18 teaspoon black pepper. 14 teaspoon ginger. 18 teaspoon cilantro. 18 teaspoon crushed red pepper flakes. | Combine soy sauce, honey, sugar, rice vinegar and pineapple juice in a medium-sized mixing bowl. Slowly stir the mixture and gently pour in the corn syrup, corn starch, sesame seed oil and Mirin wine. Add all seasonings including garlic, chili pepper, black pepper, ginger, cilantro and crushed red pepper to the liquid mixuture. Blend the mixture with a whisk to mix evenly for several minutes, or until the cornstarch is incorporated completly into the mixture. Allow sauce to set for about 30 minutes prior to serving, or using in cooking. | |
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] | Electric 7UP | 8 ounces 7UP. 2 ounces gin. 1 dash Rose's lime juice. | Serve over 1 cup ice. | |
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] | Cooked Apples | 6 granny smith apples, peeled, cored, and sliced. 2 tablespoons sugar or 2 tablespoons Splenda sugar substitute. 14 teaspoon cinnamon. 1 teaspoon vanilla. 2 tablespoons water. | Combine all ingredients in a saucepan. Simmer until apples are tender. Serve hot or cold. | |
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] | Kellymac's Cranberry Walnut Salad | 1 head red leaf lettuce. 1 head romaine lettuce. 1 head endive. 1 medium sized red onion. 12 cup dried cranberries. 12 cup chopped walnuts. 6 ounces crumbled blue cheese. 1 (8 ounce) can mandarin oranges (optional) or 1 orange, sliced and peeled (optional). | Chop or tear lettuce into bite size pieces. Cut onion into half circle pieces. Add cranberries and walnuts and oranges if using. Toss salad with dressing. Plate and sprinkle with bleu cheese. Garnish with any remaining nuts, berries, or an orange slice. | |
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] | Caprese Salad with Garlic Balsamic Vinaigrette | 2 whole Large Heirloom Tomatoes, Sliced Into Thick (1/4-inch) Slices. 6 ounces, weight Fresh Mozzarella, Sliced Into Thick (1/4-inch) Slices. 8 whole Large Basil Leaves. 2 cloves Garlic, Minced. 1/4 teaspoons Kosher Salt. 1/2 teaspoons Ground Black Pepper. 1/4 cups Balsamic Vinegar. 2 Tablespoons Olive Oil. | Combine garlic, salt, pepper and balsamic vinegar in a small bowl. Whisk in olive oil. Set aside for 15-30 minutes. On a platter or plate, alternate and overlap a tomato slice, followed by a mozzarella slice and then a basil leaf. Continue until all ingredients are used. Enjoy! | |
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] | Dirty Rice | 1 onion, chopped. 1 celery rib, chopped. 2 tablespoons olive oil. 1 lb pork sausage (bulk). 1 carrot, finely chopped. 1 12 cups uncooked rice. 1 (14 1/2 ounce) can chicken broth. 1 12 cups water. 14 teaspoon garlic powder. 12 teaspoon salt. black pepper. | Saute onion and celery in olive oil and set aside. Brown pork sausage, drain and crumble. In a separate large saucepan with lid, combine onion, celery, sausage, carrot, rice, chicken broth, water, garlic powder, salt and black pepper. Simmer on very low heat covered for approximately 30 to 40 minutes until rice is done. Stir occasionally to prevent rice from sticking on bottom. | |
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] | Grilled Buffalo Chicken Pizza | 1 cup Part-skim Ricotta Cheese. 1 package (about 1 Oz. Packet) Hidden Valley Ranch Powder Mix. 4 Tablespoons Wing Sauce. 1 whole Chicken Breast, Marinated In Wing Sauce, Grilled. 8 ounces, weight Pizza Dough. 1 ounce, fluid Olive Oil. 1 pinch Salt And Pepper. 1- 1/2 Tablespoon Celery Seeds. | In a small bowl, mix ricotta, ranch mix and wing sauce together for the buffalo sauce. Slice chicken into bite size pieces and set aside. Light grill and heat to medium-high heat. Roll out dough and brush top with oil, then salt and pepper it. Place the dough on the grill, oiled side down, and grill until the bottom has grill marks and is golden brown. Brush the top with oil before flipping over. Flip and grill for about 30 seconds. Transfer dough to an old baking sheet and top with sauce. Add chicken and celery seeds. Place the pan on the grill and close the cover. Cook for a few more minutes until sauce and chicken are warmed through. Take off grill. Place pizza on a cutting board and slice. Serve. | |
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] | Breakfast Salad with O J VInaigrette | 4 cups Mixed Greens. 4 whole Radishes. 12 whole Cherry Tomatoes. 1 slice Whole-grain Toast. 4 whole Hard Boiled Eggs, Peeled. 2 Tablespoons Orange Juice Concentrate. 2 teaspoons Plain Yogurt. 1 Tablespoon Lemon Juice. 1 pinch Salt. 1 pinch Pepper. 1/4 cups Extra Virgin Olive Oil. | Chop greens and divide and arrange on 4 salad plates. Thinly slice radishes and arrange on plates. Cut tomatoes in half and scatter on plates. Cut toast into cubes and scatter on plates. Quarter the hard-boiled eggs and place on plates. Whisk together the remaining ingredients and drizzle on salads as desired. | |
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] | Minty Orange/Maple Sweet Potatoes | 16 ounces 100% grade aaa pure maple syrup. 1 pint orange juice. 6 -8 organic sweet potatoes. 12 pint heavy whipping cream. 1 orange, peeled. marshmallows. 12 cup fresh mint sprig. | Wash/run the sweet potatoes under cool water using colander, then pat dry with towels. Next, thoroughly peel each sweet potato with a potato peeler. Soak the peeled sweet potatoes in hot water overnight: (Sweet Potatoes are very fragile, boiling them causes bruising, and baking them dries them out. Letting them sit in hot water keeps them moist and is the most gentle way to get them to soften). Remove softened sweet potatoes from the water and thoroughly pat dry with towels. In a large mixing bowl, use a potato masher or fork to mash them gently. Use an orange grater on the orange and add grated orange rind to the mixture. Add the Maple, orange juice and whipping creme. Then, using an electric mixer on a low setting, gently mix till everything is a fluffy and whipped consistency -- no lumps! Pour into an oblong baking dish and cover with foil, then bake at 325F for 20-25 minute. Remove from the oven and add marshmallows to completely cover the top, then resume baking uncovered for about 5 minutes more, but be careful -- marshmallows burn very quickly and you only want them to be lightly golden brown, so keep checking. Once the sweet potatoes are finally removed from the oven, add the fresh mint all around the perimeter of the sweet potatoes, and they will take on a slight mint flavor as they cool. | |
[
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] | Chicken Fajita Stuffed Bell Peppers | 6 whole Medium-Large Bell Pepper, Assorted Colors. 1 Tablespoon Extra Virgin Olive Oil. 1 whole Onion, Cut In Fourths And Sliced. 2 whole Chicken Breast, Chopped Fine. 3 cloves Garlic, Minced. 1 Tablespoon Chili Powder. 1/2 teaspoons Cumin. 1 teaspoon Garlic Powder. 1/2 teaspoons Smoked Paprika. 1/4 teaspoons Sea Salt. 1/2 teaspoons Ground Black Pepper. 1 Tablespoon Hot Sauce. 28 ounces, weight Canned Diced Tomatoes. 23 cups Rice. 1 cup Water. 3-78 ounces, weight Canned, Sliced Black Olives, Drained. 15 ounces, weight Canned Black Beans, Drained. 2- 1/2 cups Shredded Cheese. 2 Tablespoons Extra Virgin Olive Oil. 2 pinches Sea Salt. 1 teaspoon Smoked Paprika. 1 teaspoon Chili Powder. 1 teaspoon Cumin. 1 teaspoon Garlic Powder. | Cut around the top edge of the bell peppers to remove the stem and seeds. Chop any excess bell pepper off of the stem, dice it and set aside. Keep the rest of the pepper intact and set the tops aside. In a large saute pan heat olive oil over medium-high heat until hot. Add onion and saute until caramelized. Add chicken, garlic and the little bits of bell pepper from around the stem. Stir well. Add chili powder, cumin, garlic powder, smoked paprika, sea salt, pepper, hot sauce, canned tomatoes, rice and water. Stir well. Bring to a simmer, reduce heat to low and cover for about 20 minutes or until rice is tender. Preheat oven to 400 F. Meanwhile mix all ingredients for the pepper rub and brush peppers all over with the rub, making sure you get the inside and outside of the peppers. Put the peppers into a deep baking dish. I used a 9x13 but use whatever they fit into while ensuring that they can lean on each other and stand up. When rice is tender add olives, black beans and 1 cup shredded cheese. Remove from heat and fill peppers with the filling. Bake peppers in a 400 F oven for 40-50 minutes until peppers are tender. After 40-50 minutes pull the dish out of the oven. Divide remaining cheese between the tops of the peppers and put the dish back into the oven cook until cheese is melted and bubbly, another 5-10 minutes. Serve with your favorite condiments: Greek yogurt or sour cream, avocado, salsa and pico de gallo. | |
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] | Real Boston Chowda | 4 whole White Potatoes. 6 strips Bacon. 1 whole Large Yellow Onion. 3 cans (6.5 Oz. Can) Chopped Clams. 32 ounces, weight Fat Free Sour Cream. 12 ounces, weight Clam Juice. 3 Tablespoons Thyme. 2 teaspoons Crushed Red Pepper. 1 teaspoon Salt. | Cube potatoes into small cubes. Put in a skillet with 3 tablespoons water and bring to a boil. Boil for 3 minutes or until fork tender or al dente. Meanwhile, in a large skillet, dice raw bacon and cook over high heat until crisp. Add diced onion to the skillet and saute in the bacon drippings. When onion is soft, add the chopped clams with their juices. Add the fat free sour cream and clam juice. Stir in the thyme, crushed red pepper and salt. Add potatoes to the mixture and stir all together. Simmer for 10 minutes and taste. Add more seasoning as desired. If you desire a thicker chowder, add 1 tablespoon flour and whisk in so no clumps form. Serve with warm crusty bread, and enjoy! | |
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] | Buckeye Balls II | 1 1/2 cups creamy peanut butter. 1/2 cup butter, softened. 1 teaspoon vanilla extract. 4 cups sifted confectioners' sugar. 6 ounces semi-sweet chocolate chips. 2 tablespoons shortening. | Line a baking sheet with waxed paper; set aside. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set. | |
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] | Ginger Snaps II | 3/4 cup shortening. 1 cup white sugar. 1/4 cup light molasses. 1 egg. 2 cups all-purpose flour. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 2 teaspoons baking soda. 1/2 teaspoon salt. | Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well. Sift all dry ingredients-twice, then add to molasses mixture and mix well Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar. Place the round balls on a cookie sheet, these cookies flatten as they bake. Bake for exactly 9 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool. | |
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] | Quinoa and Chickpea Patties with Cilantro Yogurt | 3/4 cups Water. 1/2 cups Quinoa (rinse If Needed). 2 teaspoons Oil. 1 whole Medium Onion, Diced. 2 teaspoons Minced Garlic. 1/4 teaspoons Dried Parsley. 1/2 teaspoons Red Pepper Flakes. 1 can Chickpeas, 16 Oz Can, Drained And Rinsed. 1 cup Chopped Spinach, Uncooked. 1/4 cups Plus 2 Tablespoons Finely Chopped Cilantro. 1 teaspoon Lemon Juice. 1/4 cups Feta Cheese. 1 whole Large Egg, Beaten. 1 cup Whole Grain Bread Crumbs, Plus More If Needed. 1 teaspoon Salt/enough To Flavor. 2 teaspoons Black Pepper. 3 Tablespoons Olive Oil. 1 cup Nonfat Plain Yogurt. 1/2 teaspoons Pepper. 1/2 teaspoons Salt. | In a small saucepan, bring water to a boil. Add quinoa, cover, and allow to simmer on low heat. Cook until all of the moisture is absorbed and quinoa plumps up in volume, roughly 12-15 minutes (refer to your package instructions for timing). Remove from heat and set aside. In a large skillet over medium flame, heat oil. Then add onions and garlic, cook until soft, but not browned. Stir in parsley, pepper flakes and chickpeas. Take off heat and let the mixture cool. In a food processor, pulse spinach until finely chopped. Add 1/4 cup cilantro, lemon juice, chickpea mixture, feta, egg, breadcrumbs, salt, and pepper; pulse until combined, yet slightly chunky. Put the mixture into a large bowl. Stir quinoa into the processed mixture. Blend well. Let it sit for 10 minutes for breadcrumbs to absorb excess moisture. Form mixture (add additional breadcrumbs by tablespoons if mixture is still too wet) into 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate the mixture for 10 minutes to firm. In a large nonstick skillet, heat oil over medium; fry patties until browned and cooked through, approximately 7-10 minutes per side. Meanwhile, in a serving bowl, combine yogurt, salt, pepper, and the remaining 2 tablespoons of chopped cilantro; season with salt and pepper. Serve patties with the yogurt. | |
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] | Chocolate Chocolate, Baby! | 2 tablespoons hintz Dutch-processed cocoa powder. 2 teaspoons sugar, to taste. 1 cup of cold low-fat milk. | Put all the ingredients in a blender bowl. Cover. Process for 2 minutes. Pour over ice cubes in a tall glass. Serve! | |
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] | Quick Jicama Slaw | 1/2 small head red cabbage, cored and thinly sliced. 2 sweet apples, cut into matchsticks. 1 small jicama, peeled and cut into matchsticks. 1 cup matchstick-cut carrots. 1/2 cup diced red onion. Dressing:. 6 tablespoons olive oil. 3 tablespoons rice vinegar. 3 tablespoons fresh lime juice. 1/4 bunch fresh cilantro, chopped. 1 teaspoon white sugar. 1/2 teaspoon salt. 1/2 teaspoon red pepper flakes. 1/4 teaspoon cayenne pepper. 1/4 teaspoon ground black pepper. | Toss red cabbage, apples, jicama, carrots, and red onion together in a large bowl. Whisk olive oil, rice vinegar, lime juice, cilantro, sugar, salt, red pepper flakes, cayenne pepper, and ground black pepper together in a small bowl until dressing is smooth. Pour dressing over cabbage mixture and toss to combine. Let slaw sit until flavors combine, about 10 minutes. | |
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] | Sweet and Sour Pork Chops | 1 tablespoon dry sherry. 14 teaspoon pepper. 2 tablespoons low sodium soy sauce. 1 12 teaspoons sugar. 1 lb of 1 inch thick boneless pork chop, trimmed of fat and cut into one inch cubes. 2 tablespoons pineapple juice. 1 tablespoon ketchup. 12 teaspoon white vinegar. 3 tablespoons canola oil. 1 red onion, peeled trimmed and cut into one inch cubes. 2 red bell peppers, stemmed, seeded and cut into one inch cubes. 1 12 cups uncooked brown rice. 3 cups chicken stock. | To make the pork chops: Combine sherry, pepper, 1 tbsp of the soy sauce and 1/2 tsp of the sugar in a medium bowl. Add pork and gently toss until well coated. Let marinade in the refrigerator. Stir together pineapple juice, ketchup, vinegar, the remaining tbsp of soy sauce and remaining tsp of sugar in a small bowl until well combined. Heat 1 tbsp of the oil in a large, nonstick skillet over medium high heat until hot but not smoking. Add onion and cook, stirring occasionally, until browned but still a little crisp, about 2 minutes. Transfer to a large dish. Heat another tbsp of the oil in the same skillet over medium high heat until hot but not smoking. Add peppers and cook, stirring occasionally, until browned but still a little crisp, about 3 minutes. Transfer to the same dish. Heat remaining tbsp of oil in the same skillet over medium high heat until hot but not smoking. Add the pork cubes, arranging in a single layer. Cook, undisturbed, until a golden brown crust forms on the bottom, about 1 1/2 minutes. Turn the cubes over and cook until a golden brown crust forms on the other side, about 1 1/2 minutes.Return onion and peppers to the pan and toss to combine. Add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly, about 2 minutes. Serve immediately. For the brown rice: In a saucepan, bring the stock to a boil and add the rice. Cover with lid and let simmer for 20-30 minutes. Using a fork, fluff the grains and serve. Should be 1 1/2 cups brown rice but it kept leaving that measurement out! | |
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] | Sage and Garlic Roast Turkey | 1 (12 -14 lb) whole turkey, thawed. 2 tablespoons butter, melted. 1 12 teaspoons parsley flakes. 1 teaspoon dried sage. 12 teaspoon paprika. 12 teaspoon seasoning salt. 12 teaspoon garlic powder. 12 teaspoon pepper. 1 cup water. fresh sage, if desired. apple, if desired. | preheat the oven to 325F prepare the turkey by fastening the neck skin to the back of the turkey with pins or a skewer. fold the wings to the turkey so the tips are touching. mix all ingredients in a bowl except for the water, fresh sage, and apples. on a rack in the roasting pan, place turkey (breast side up). brush with butter mixture. Insert oven proof meat thermometer so tip is in the thickest part of inside thigh and does not touch the bone. Add water to the pan. cover turkey loosely with foil or the roaster top. Roast for three hours. Uncover; roast 45 minutes to an hour. Turkey is finished when thermometer in thickest part of the bird reads 180F. Let stand 15 minutes before carving. Garnish with sage and apples. | |
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] | Peanut Butter and Jelly Cheesecake | 1 cup graham cracker crumbs. 3 tablespoons white sugar. 2 tablespoons melted butter. 2 (8 ounce) packages cream cheese, softened. 1 cup white sugar. 1/3 cup crunchy peanut butter. 3 tablespoons all-purpose flour. 4 eggs. 1/2 cup milk. 1/2 cup any flavor fruit jam. | Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust. Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design. | |
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] | Crispy Braeburn Apple and Almond Sheet Tart | 1 1/4 cups almond flour or almond meal*. 1/4 cup sugar. 1 large egg. 1/2 teaspoon vanilla extract. 1/8 teaspoon salt. 1/4 cup plus 1 tablespoon heavy whipping cream. 8 sheets fresh phyllo pastry or frozen, thawed (each about 14x9 inches). 1/4 cup (1/2 stick) unsalted butter, melted. 2 1/2 tablespoons (about) sugar. 3 medium Braeburn or Gala apples (about 20 ounces total), peeled, halved, cored, each half cut into 1/8-inch-thick slices. 1/2 cup apricot preserves. 3 tablespoons water. | Whisk almond flour and sugar in medium bowl. Whisk egg, vanilla, and salt in another medium bowl. Whisk half of almond mixture into egg mixture. Whisk in whipping cream, then remaining almond mixture. Press plastic wrap directly onto surface of almond cream, then cover with foil and chill at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled. Position rack in center of oven and preheat to 350F. Line rimmed baking sheet with parchment paper or silicone baking mat. Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying. Transfer 1 phyllo sheet to prepared baking sheet (keep remaining phyllo covered). Brush phyllo sheet lightly with some of melted butter, then sprinkle evenly with scant 1 teaspoon sugar. Top with second phyllo sheet; brush with melted butter and sprinkle with scant 1 teaspoon sugar. Repeat with remaining 6 phyllo sheets, melted butter, and sugar. Spoon almond cream in dollops atop phyllo, then carefully spread evenly over, leaving 1/2-inch plain border on all sides. Using palm of hand, fan out 7 apple slices, side by side and slightly overlapping, on work surface. Using spatula, transfer fanned-out apple slices to corner of 1 short side of phyllo. Repeat fanning out 7 apple slices at a time, arranging in 2 to 3 lengthwise rows atop almond cream, spacing close together. Bake tart until apples are tender, almond cream is set, and crust is golden and crisp, about 40 minutes. Transfer baking sheet with tart to rack. Carefully run metal spatula under tart to loosen from sheet. Combine preserves and 3 tablespoons water in heavy small saucepan. Bring to simmer over medium heat, stirring to loosen. Brush preserves over apples and tart crust. Using 2 large metal spatulas, transfer tart to platter and serve warm or at room temperature. Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores. | |
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] | Pumpkin Spice Macarons | 1 cup Powdered Sugar. 3/4 cups Almond Flour. 1/2 teaspoons Ground Cinnamon. 1/2 teaspoons Ground Turmeric. 1/2 teaspoons Ground All-spice. 2 whole Egg Whites. 1/4 cups Granulated Sugar. 1 drop Orange Food Coloring Paste. 1/4 cups Fresh Or Canned Pumpkin Puree. 1/4 cups Cream Cheese, Softened. | Line two large baking sheets with parchment paper. Put a master template under the parchment paper or draw about twelve 1 1/2-inch circles in rows on the paper, about 1 inch apart. Set sheets aside. Process powdered sugar, almond flour and all the spices in a food processor until finely ground. Sift the mixture through a sieve. If there are more than 2 tablespoons of large chunks left in the sieve, grind them and sift again. Set the mixture aside. In the bowl of a stand mixer fitter with a whisk attachment, beat egg whites at medium speed until frothy. Reduce the speed to low and gradually add the granulated sugar, 1 tablespoon at a time. Increase the speed to high and beat until stiff peaks form, about 5 minutes. Sift the almond flour mixture over the egg whites. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the ingredients are just combined. Add food coloring to tint the batter. Continue to fold the mixture until it has loosened and falls in a ribbon from the spatula. Fit a pastry bag with a 1/2-inch round tip and fill the bag with the batter. Using the template as a guide, pipe circles onto the parchment papers. Tap the bottom of each sheet on the work surface to release trapped air bubbles. Let the cookies stand at room temperature for at least 30 minutes. This allows the cookies to develop their crusts. Preheat oven to 300 F. Bake the macarons for 10 to 12 minutes, until set but not browned. Transfer the baking sheets to wire racks and let the macarons to cool completely on the pans. Once cooled, gently lift half of the cookies from the parchment paper and turn them upside down. To prepare filling, combine cream cheese and pumpkin puree, and mix thoroughly. Spoon or pipe a teaspoon of filling onto each of the upside-down cookies. Top with the remaining cookies. | |
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] | Grilled Rack of Lamb | 6 racks of lamb. 2 cups Dijon mustard. 2 tablespoons minced garlic. 1 teaspoon oregano. 1 teaspoon rosemary. | Remove the racks from their wrappers. Pat dry with paper towels and set aside. In a mixing bowl combine mustard, garlic, oregano and rosemary. Brush the mixture on the racks. Cover and refrigerate overnight. Cook the racks in a 375 deg. preheated oven for approximately 10 to 15 minutes. Remove from the oven and let cool. Once cooled, wrap the bones in foil to prevent burning. Place the racks on the barbeque and cook for approximately 15 minutes. | |
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] | Maple Meltaways | 12 cup margarine. 12 cup butter. 34 cup sugar. 1 12 teaspoons maple extract. 2 cups flour. 14 teaspoon salt. 23 cup pecan halves. | Beat the margarine, sugar and extract together. In a separate bowl, stir the flour and salt together, then beat into the margarine mixture until fluffy. Roll into 1-inch balls and place on a sprayed cookie sheet. Gently press a pecan half onto each cookie. Bake 12 minutes at 350F; let cool slightly on pans before lifting onto cooling racks. Keeps 2 weeks in a covered tin, and freezes well. Note: This recipe does not call for eggs. | |
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] | Meatball Pot Pie / Pies | 1 double crust pie crust, I used half of Shake-A-Pie Crust. 1 (10 3/4 ounce) can condensed golden mushroom soup. 2 tablespoons sour cream. 12 teaspoon soy sauce (to taste). 16 meatballs, thawed (or half of a 16 ounce package meatballs). 12 teaspoon ground thyme. 14 teaspoon ground black pepper. 1 13 cups mixed vegetables, I used peas, carrots, and corn. | Preheat oven to 400F. In a microwave-safe bowl, combine soup and sour cream; mix well. Add meatballs, covering with soup mixture. Add pepper and thyme; mix well. Add mixed veggies, stir, mixture will be thick. Microwave for 3 to 5 minutes. Stir well and set aside. Divide pie dough into four equal pieces. Roll flat on a lightly floured surface. Place in 2 lightly oiled or sprayed 16 ounce round mini casserole dishes. To each dish add a piece of dough, overlapping dough over sides. Bake for about 6 to 8 minutes, or until lightly browned. Add 8 meatballs to each dish. Divide veggies over meatballs. Cover with remaining dough. Crimp with fork to seal and make slit in top for steam to escape. Bake 30 to 35 minutes, or until crust is desired color. | |
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] | Chocolate Chip Blondies | 8 Tablespoons Unsalted Butter, melted. 1/2 cups Packed Light Brown Sugar. 13 cups Granulated Sugar. 1 Large Egg. 1 teaspoon Pure Vanilla Extract. 1 cup All-purpose Flour. 1 teaspoon Salt. 1/2 cups White Chocolate And Milk Chocolate Chips. | Preheat oven 350 degrees F. Brush an 8-inch baking pan with butter. In a large bowl whisk melted butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened. Fold in chips. Transfer batter to prepared pan; smooth top. Bake until top is golden brown, 40-45 minutes. Set pan on wire rack and let cool completely. | |
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] | Yankee Apple Crisp | 6 -8 granny smith apples (see note). 13-12 cup butter, melted, I use 1/2. 34 cup brown sugar, packed. 12 cup flour (see note). 34 cup rolled oats. 1 -2 teaspoon cinnamon. 34 teaspoon nutmeg. 12 cup walnuts, coarsely chopped (optional). | Preheat Oven to 375 degrees.Lightly grease or spray a 9x13 pan (pyrex is good) or any other 2 qt baking dish. Melt butter in medium pot or bowl, remove from stove or microwave and stir in oats, brown sugar, flour, spices and nuts if using. Peel, core and slice apples (thin or a little thicker - I use my corer/peeler/slicer which makes them pretty thin), then place in pan - I like to sprinkle the apples with a little cinnamon. Sprinkle crumbs over tops of apples covering as much as possible but a few gaps are ok. Bake for 45 minutes, if crumbs start to get too brown before the apples are done, you can float a piece of foil loosely over the top. Apples should be very soft when poked with a thin knife. Serve warm or at room temperature, wonderful with fresh whipped cream or vanilla ice cream. NOTES:. You can use other apples, Granny Smiths are pretty tart but that makes a nice contrast with the sweet topping. You can add a couple of teaspoons of sugar if you think they might be too tart for you or use a combo of apples - you can use your favorites, but avoid ones the go to total mush when baked. I often stir 2-3 tsp of flour into to the apples to avoid watery juice in the bottom of the pan after baking. I like to use whole wheat pastry flour (not regular whole wheat) for added flavor and nutrition, or a little wheat germ in with the white flour is good too. You can use this for other fruits also - sometimes I add in some frozen raspberries or sub peaches for the apples, they like blueberries and raspberries too. Peaches will probably need the extra sugar and flour added to them and a little ground ginger and/or cloves added to the topping is delish! | |
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] | Bread and Butter Pudding - Gluten Free | 8 slices bread (or more if desired). 1 tablespoon butter. 4 eggs. 3 tablespoons caster sugar. 2 12 cups milk (can use soy milk). 12 cup cream (single or pouring cream). 1 teaspoon vanilla essence. 14 cup sultanas or 14 cup other dried fruit, if desired. 14 teaspoon cinnamon. | Mix and whisk together the eggs, milk and cream in a medium sized bowls. Remove crusts from bread and butter each slice. Cut bread slices in half into traingles. Grease an oven-proof dish or ramekins. Layer the bread into the bottom of the dishes. Overlap the bread in layers so that it looks pleasing. Any bread that is above the custard layer will brown beautifully. Sprinkle the dried fruit over the bread. Pour the custard mixture over the bread and then sprinkle over cinamon. Bake at 180C for 20-30 minutes. Pudding is best eaten warm but can be eaten cold also. | |
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] | Creamy Coleslaw | 1 cup fat-free mayonnaise. sugar substitute, equal to 1/4 cup sugar. 1 teaspoon prepared mustard. 1 tablespoon white distilled vinegar. 1 teaspoon celery seed. 6 cups shredded white cabbage. | In a large bowl combine Mayo,sugar substitute, mustard, vinegar,& celery seed, mix well, cover and refrigerate 30 minutes. Gently stir in the cabbage just before serving. | |
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] | Minty Lime Freeze | 1 package Philadelphia Neufchatel Cheese. 1/2 c. sugar. 1 package Jell-O Lime Flavor Gelatin. 1 tbsp. lime zest. 1/4 c. fresh lime juice. 1 tub Cool Whip Lite Whipped Topping. 1 tbsp. Chopped fresh mint. 1 1/2 c. finely crushed pretzels. 6 tbsp. butter or margarine. | Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat Neufchatel and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest, and juice; mix well. Whisk in Cool Whip and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar, and butter; sprinkle over gelatin mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into gelatin mixture. Freeze 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 minutes to soften slightly before cutting to serve.Variation: For a special extra touch, add 1/2 teaspoon rum extract with gelatin mix, zest, and juice.Each serving of regular recipe provides: 10%DV vitamin A, 4%DV vitamin C, 4% DV calcium, and 0%DV iron. | |
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] | Chanterelle Risotto | 2 tablespoons butter. 2 cloves chopped fresh garlic. 2 cups sliced chanterelle mushrooms. 2 tablespoons butter. 2 cups Arborio rice. 5 cups vegetable broth. 2 cups freshly grated Parmesan cheese. salt. freshly ground black pepper. | In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside. Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste. | |
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] | Slow Cooker Honey Sauce Wingettes | 1 (2 lb) package chicken wings. salt and pepper. 2 cups honey. 34 cup soy sauce. 34 cup chili sauce. 14 cup oil. 1 teaspoon garlic, prepared minced. | Rinse chicken, pat dry and sprinkle very lightly with salt and pepper. Place wingettes on broiler pan; broil for 20 minutes, 10 minutes on each side. Transfer to a slow cooker sprayed with vegetable cooking spray. In a large bowl, combine honey, soy sauce, chili sauce, oil, and garlic; spoon over wingettes. Cover aand cook on low for 4 to 5 hours, or on high for 2 to 2-1/2 hours. Garnish with dried parsley. | |
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] | Zesty Southern Pasta and Bean Salad | 2 cups small seashell pasta. 1/3 cup Italian-style salad dressing. salt to taste. 1 (15 ounce) can pinto beans. 1 (15 ounce) can black beans. 1 (15 ounce) can whole kernel corn, drained. 3 tomatoes, chopped. 1 1/2 tablespoons ground cumin. 1/2 tablespoon chili powder. 1/2 teaspoon onion powder. 1/2 teaspoon garlic powder. 1/4 teaspoon dried red pepper flakes (optional). salt and pepper to taste. | Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well. Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly. Chill salad in refrigerator until ready to serve. | |
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] | Mashed Sweet Potatoes with Marshmallows | 6 sweet potatoes, peeled and cut into cubes. 1/3 cup brown sugar. 1/4 teaspoon ground allspice. 1/4 teaspoon ground cinnamon. 1/2 (10.5 ounce) package miniature marshmallows. | Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Transfer drained sweet potatoes to a baking sheet. Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl. Mash sweet potatoes with a potato masher until no large lumps remain; add sugar, allspice, and cinnamon. Continue mashing potatoes until evenly seasoned; spoon into a casserole dish. Spread miniature marshmallows in an even layer over the sweet potato mixture. Bake in oven until marshmallows just begin to brown, 10 to 15 minutes. Switch oven to broil; cook under broiler for 1 minute. | |
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] | Swan's Summer Soup | 4 large tomatoes. 1 avocado - peeled, pitted and diced. 1/2 cup fresh corn kernels. 2 tomatoes, diced. 1/4 cup chopped fresh cilantro. 1 tablespoon fresh lemon juice. salt and pepper to taste. | Using a juicer, extract the juice of the 4 large tomatoes. In a medium bowl combine the tomato juice, avocado, corn, 2 diced tomatoes, cilantro, and lemon juice. Season to taste with salt and pepper. Transfer to serving bowls. | |
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] | D.I.Y. Ricotta | 4 cups whole milk. 1 cup cream. 1 1/2 teaspoons kosher salt. 2-3 tablespoons lemon juice. | 1. Combine 4 cups whole milk, 1 cup cream, 1 1/2 teaspoons kosher salt, and 2 tablespoons lemon juice in a saucepan and bring just to a boil without stirring. Immediately remove pan from heat. 2. Let mixture stand for 15 minutes at room temperature. As time passes, the curds will begin to separate from the whey. If only a few curds form, your lemons may not be acidic enough; add another 1 tablespoon lemon juice, gently stir so you don't break up the curds too much, and let stand for 5 minutes more. 3. Using a large spoon (not slotted) or measuring cup, spoon curds into a cheeseclothlined sieve set over a large bowl. The longer you drain the ricotta, the denser and more flavorful the cheese will be. Add it to your favorite lasagna, or spread some on toast and drizzle it with honey for breakfast. | |
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] | Curried Cauliflower Salad | 2 14 lbs cauliflower, cut into 1-inch florets. 1 red onion, sliced into thin wedges. 14 cup extra virgin olive oil. kosher salt. fresh ground black pepper. 12 lb green beans or 12 lb sugar snap pea, cut into 1/2-inch pieces. 1 tablespoon vegetable oil. 2 slices sandwich bread, torn into bite-sized pieces. 1 teaspoon curry powder, use a mild one such as Madras. 1 cup plain Greek yogurt. 1 tablespoon fresh lemon juice. 12 cup fresh cilantro, chopped. 1 garlic clove, grated. | Preheat oven to 425 degrees F. In a large mixing bowl, toss cauliflower and onion wedges with 2 tablespoons of the olive oil; spread out on a large rimmed baking sheet, season with salt and pepper and place in oven. In the same bowl, toss green beans with remaining olive oil, season with salt and pepper, spread out on a smaller baking sheet and place in the oven; roast vegetables until they are crisp tender and slightly browned, tossing once or twice, about 15 minutes. Return all the vegetables to the mixing bowl and let cool. Meanwhile, heat the vegetable oil in a skillet over medium heat, and toast the bread until golden and crisp, about 5 minutes; remove to a plate, season with salt, and let cool. Toast the curry powder in the skillet until fragrant, about 2 minutes; scrape out of the skillet and onto the vegetables, toss, season with salt and pepper to taste. To prepare the dressing: Combine yogurt, lemon juice, cilantro, and garlic; season with salt and pepper. Sprinkle croutons over vegetables and serve with the dressing. | |
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] | Easy Butterscotch Pudding | 24 ounces, fluid Whole Milk. 9 ounces, fluid Heavy Cream. 12 ounces, weight Butterscotch Chips. 3 Large Eggs. 6 Large Egg Yolks. 6 ounces, weight Granulated Sugar. 1/2 Egg White. 1/4 cups Granulated Sugar. 1 Tablespoon Ground Nutmeg. 3/4 teaspoons Black Pepper. 3/4 teaspoons Kosher Salt. 12 ounces, weight Cashews Pieces (or Can Use Walnuts). | For the pudding: Preheat oven to 300 F. Heat the milk and cream in a large pot over medium low heat until small bubbles start to form around sides of pan. Remove from the heat and slowly whisk in the butterscotch chips until all chips are fully melted. In a large bowl, whisk together the eggs, egg yolks, and sugar until well blended. Add a small amount of the hot milk/cream to the egg/sugar mixture while continuously whisking. Continue to slowly add the remainder of the hot milk/cream to the egg/sugar mixture while whisking and until fully incorporated. Strain mixture through a sieve and pour into ten 4 ounce ramekins or similar capacity baking dishes. Place ramekins in a large baking dish and put it in the oven. Carefully pour hot water into the pan until comes halfway up the sides of ramekins, being careful not to get any water in the custard. Bake for 45-60 minutes. Keep checking to see if the custard has set so it doesnt overcook. Custard is cooked when it has a slight jiggle and no visible liquid. Remove from oven and water bath and place on wire racks to cool. Once pudding has cooled, cover with plastic wrap and store in the refrigerator. Serve with whipped cream and nutmeg cashews on top. For the nutmeg cashews: Preheat oven to 300 F. Mix together the 1/2 egg white, sugar, and spices in a medium bowl. Add the cashews (or walnuts) and stir well, completely coating the nuts. They should be slightly wet but not soaking in the egg mixture or they will not cook properly. Place on a parchment lined baking sheet in a single layer and bake at 300 F for 10-15 minutes, stirring after every 5 minutes and being careful not to burn the nuts. Enjoy and try not to eat all of them! Re-posted with permission from chef Dave Martin. | |
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] | Strawberries With Amaretto Sauce | 2 cups fresh strawberries, sliced. 1 cup sour cream. 14-12 cup sugar (more or less for your sweet tooth). 14-12 cup Amaretto. | Slice fresh strawberries into thirds. Mix sour cream, sugar and Amaretto well. The sauce should be thick and not runny. Chill the sauce in the fridge for 2- 3 hours. Pour over fresh strawberries. Cook time is chilling time in fridge. | |
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] | Cardamom Sugar Cookies | 1 cup unsalted butter, room temperature. 34 cup sugar. 1 egg. 1 12 teaspoons vanilla extract. 2 cups all-purpose flour. 34 teaspoon ground cardamom. 12 teaspoon salt. 14 teaspoon nutmeg. 1 cup icing sugar, sifted. 3 tablespoons milk. | Beat butter and sugar together by hand or in a mixer, until pale and fluffy. Blend in egg and vanilla extract. In a separate bowl, stir together flour, cardamom and salt. Stir into butter mixture until just combined. Gather dough together, shape into 2 discs, wrap and chill until firm, about 1 to 2 hours, or freeze until ready to use (then thaw overnight in fridge). Preheat oven to 325F On a lightly floured work surface, roll out first disc of dough to just less than 1/4-inch thick. Cut out desired shapes and lift with a spatula onto a parchment-lined baking sheet. Roll second disc, saving all scraps to re-roll for more cut-outs. If you choose, add sprinkles or other decorations onto cookies before baking. Bake for 12 to 15 minutes, until edges of cookies just begin to brown. Let cool before removing from tray. Cookies will keep in an airtight container for up to 2 weeks. Glaze :. For glaze, combine icing sugar and milk and whisk until smooth. Brush cookies with glaze and allow to dry on cooling rack for 1 hour. | |
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] | Huge Batch of Whole Grain Pancakes | 1 cup all-purpose flour. 1 cup whole wheat flour. 12 cup cornmeal. 12 cup quick oats. 12 cup wheat bran. 3 tablespoons sugar. 1 tablespoon baking powder. 2 teaspoons baking soda. 1 teaspoon salt. 1 teaspoon cinnamon. 4 large eggs. 3 cups milk. 1 cup unsweetened applesauce. chocolate chips (optional for smiling faces). cooking spray. | Mix all dry ingredients, except chocolate chips. Add the wet ingredients and mix just until combined. Cook on hot griddle about 2 minutes per side. Before flipping over put chocolate chips on pancakes to look like smiling faces. Then flip and cook on other side. I can cook 8 at a time so it takes about 20 minutes to cook the entire batch. Note: You can mix the dry ingredients and keep on hand to make smaller separate batches. | |
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] | Mango Margarita Sorbet | 1 cup Sugar. 1 cup Water. 3 whole Ripe Mangoes. 1 Tablespoon Freshly Grated Lime Zest. 13 cups Freshly Squeezed Lime Juice. 2 Tablespoons Silver Tequila. | To make a simple syrup, heat the sugar and water over medium heat until sugar dissolves. Then remove it from the heat and allow to cool. This will make about 1 1/2 cups of syrup. Refrigerate while you prepare the rest of the mixture. Cube the flesh of the mangoes. The easiest way to do this is with the skin on. Just slice it in half vertically on each side of the pit, separate the halves and remove the flesh from the skins with a spoon like you would with an avocado. Dice the mango flesh inside of the peel then use a spoon to scoop it out. In a large bowl, combine the mango, lime juice, lime zest, and tequila. Blend with an immersion blender (you could also do all of this in a blender). Add the simple syrup to achieve desired sweetness. Start with 3/4 cup and go from there. The actual amount needed will depend on the ripeness and sweetness of the mangoes. Less ripe fruit may require the full 1 1/2 cups, while very ripe fruit may require half. Mine was right with 1 cup of simple syrup. Add the mixture into an ice cream machine and churn for 15 minutes. Transfer to a freezer-proof container and freeze to desired consistency. I used a 1.5 quart ice cream maker but recipe will yield less than that. | |
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] | Warm Double-Chocolate Brownie Cakes | 12 cup unsalted butter. 2 tablespoons unsalted butter. 5 ounces milk chocolate, chopped. 3 tablespoons cake flour. 13 cup all-purpose flour. 12 cup unsweetened cocoa powder. 12 teaspoon salt. 2 large eggs. 34 cup sugar. 12 teaspoon pure vanilla extract. vanilla ice cream, for serving (optional). | Preheat oven to 350 degrees F. Butter and flour 8 cups in a standard-size muffin pan. In a small saucepan, melt butter. Add milk chocolate and whisk until melted; let cool slightly. In a small bowl, whisk cake flour with all-purpose flour, unsweetened cocoa powder, and salt. In a large bowl, using a handheld electric mixer, beat eggs with sugar at medium speed until pale and thick, about 5 minutes. Beat in vanilla extract. Beat in melted chocolate mixture and dry ingredients in 3 additions, scraping down bowl occasionally with a spatula. Stir in remaining chopped chocolate. Spoon cake batter into prepared muffin cups and bake about 22 minutes, until cakes are risen and springy. Let cakes cool in muffin pan 15 minutes, then turn out onto a wire rack and let cool 15 minutes longer. Serve cakes warm, with ice cream. | |
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] | Honey Garlic Chicken Wings | 1 large white onion, chopped. 1/2 cup honey. 1/2 cup brown sugar. 1/4 cup soy sauce. 1/4 cup butter. 2 teaspoons mustard powder. 1 1/2 teaspoons garlic, minced. 5 pounds chicken wings. | Stir onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes. Spread chicken wings in an even layer into a shallow baking dish; pour sauce over the wings. Marinate wings in refrigerate 1 hour to overnight. Preheat oven to 350 degrees F (175 degrees C). Bake the chicken wings, turning occasionally, until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). | |
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] | Asian Slow Cooker Pork with Vegetable & Apple Noodles | 2- 1/2 pounds Pork Shoulder. 1/2 whole Large Sweet Onion, Chopped. 3- 1/2 cups Chicken Stock. 1/2 cups Low Sodium Soy Sauce. 1/4 cups Mirin (Japanese Rice Wine). 1/4 cups Fish Sauce. 2 Tablespoons Sugar. 1 Tablespoon Sesame Oil. 2 teaspoons Kosher Salt. 1 teaspoon Garlic Powder. 1 teaspoon Chinese Five Spice. 2 whole Large Zucchini. 4 whole Medium Carrots. 2 whole Large Apples (any Kind Works). 1 Tablespoon Olive Oil. 2 Tablespoons Chopped Chives (optional). 2 Tablespoons Sesame Seeds (optional). 1/2 Tablespoons Red Pepper Flakes (optional). | 1. Place the pork and onions into a slow cooker. Pour in the chicken stock, soy sauce, mirin, and fish sauce. Add the sugar, sesame oil, salt, garlic and five spice over the top of the pork. Set the slow cooker on low and cook for 8 hours. 2. When the pork is almost done, make noodles out of the zucchini, carrots and apples using a spiralizer, julienne peeler or a mandoline slicer. I spiralized the zucchini and apples, and I used a julienne peeler for the carrots. 3. Heat a large pan over medium-high heat and add the olive oil. When the pan is hot, cook the zucchini and carrots for just 1 to 2 minutes. Any longer will cause the zucchini noodles to get too soggy. Season with a tiny pinch of salt, and remove from heat. I immediately plated all the noodles together (including the raw apples) because I didnt want the zucchini to continue cooking in the hot pan. 4. When the pork is ready, take the pieces of pork out of the slow cooker. Using a fork, shred the pork. Plate the pork on top of the noodles and garnish with chives, sesame seeds, and red pepper flakes. 5. Youll probably have a lot of pork left, so save the pork and broth for a yummy noodle dish! | |
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] | Penne with Zucchini and Mushrooms | 2 Zucchini (medium). 2 White Button Mushrooms, Large. 200 grams Penne Pasta. 2 Tablespoons Extra Virgin Olive Oil. 1 clove Garlic, Minced. 1 pinch Chili Flakes. 2 Tablespoons White Wine. 1 dash Salt. 1/2 cups Parmigiano-Reggiano, Grated. 2 sprigs Parsley, Chopped. | Wash and dice zucchini and mushrooms and set them aside. Bring a medium pot of salted water to boil. While waiting for water to boil heat the olive oil in a large skillet over medium heat. Add the garlic and chili flakes and cook for a minute. Then add diced zucchini and mushrooms and cook until they start to soften. Add white wine and simmer. Place pasta in boiling water. While pasta is cooking finish off vegetables in the pan, cooking and stirring until the wine is reduced. Cook pasta according to package instructions. Drain pasta (first save a cup or so of the pasta water and set aside) and toss pasta in the pan with the vegetables adding a little of the cooking water as needed to create a nice sauce. Add salt to taste. Finish with grated Parmigiano and parsley and a drizzle of olive oil. |