Datasets:

tiagomosantos

/

recipes_dataset

like 0

Breakfast Cookie Bars

Preheat oven to 375. Spray a 9x13 (or a little smaller) pan with nonstick spray. Mix all ingredients pat thinly on bottom of pan sprinkle with extra cinnamon and bake for 30 minutes. WAIT TO COOL before removing or they will crumble.

oats whole wheat flour wheat germ cinnamon brown sugar salt berries pear

Pan-Seared Sea Scallops With Herb Butter Sauce

Bring large pot of water to rolling boil. Add generous amount of salt to water and cook linguine to just before al dente. Season scallops with salt and pepper. Heat olive oil and butter in large skillet over medium high heat. Sear scallops about 2 minutes on each side; remove from skillet to a plate and cover with foil. Set aside. Add shallot and garlic to the same skillet and saute until softened. Add the wine and cook until reduced to almost gone. Add the clam juice and reduce by about 1/2. Add red pepper flakes the herbs capers lemon zest and lemon juice. Season with pepper to taste and add the butter. Add the cooked and drained linguine to the skillet; allowing the liquid to be absorbed and the sauce coating the pasta. Transfer to a serving bowl placing the seared scallops on top.

linguine salt sea scallops salt pepper olive oil butter shallot garlic dry white wine red pepper flakes basil leaves parsley chives capers lemon lemon pepper butter

Russian Style Chicken

Ina bowl combine salad dressing cranberries and 1/2 c water and soup mix. Stir well to get ll the lumps out. Place chicken in crockpot sprayed with Pam (or generic) pour mix over top. Cook on low 4-5 hours. Serve over rice or noodles.

whole berry cranberry sauce water

Pumpkin and Pistachio Risotto

Bring to boil broth or water reduce to simmer. Ladle a little liquid into small bowl. Add the saffron threads and leave to infuse. Heat the oil in pan add the onion and garlic cook 5 minutes till soft. Add the pumpkin and rice and cook few minutes more till rice looks transparent. Pour in the wine and allow it to boil hard. When it is absorbed add a quarter of the broth or water and the infused saffron and liquid. Stir just till all the liquid is absorbed. Gradually add a ladleful of broth or water at a time allowing the rice to absorb the liquid before adding more and stir constantly. Cook the rice for about 25-30 minutes till al dente. Stir in the Parmesan cheese cover the pan and leave to stand 5 minutes. To finish stir in the pistachios and marjoram or oregano. Season with salt and pepper and nutmeg.

vegetable broth water saffron thread olive oil onion garlic cloves fresh pumpkin arborio rice dry white wine parmesan cheese pistachios fresh marjoram oregano salt pepper nutmeg

Cornmeal-Crusted Catfish

Preheat oven to 450°; spray broiler pan rack with cooking spray. In a shallow bowl or pie pan mix the cornmeal bread crumbs chili powder paprika garlic salt and pepper. Cut fish into 4 serving pieces. Lightly brush dressing on all sides of fish; coat fish with cornmeal mixture. Place fish on rack in broiler pan. Bake uncovered for about 15 minutes or until fish flakes easily; sprinkle with parsley.

yellow cornmeal chili powder paprika pepper catfish fillet fresh parsley

Company Ham

Saute chopped onions and mushrooms in butter or margarine. When vegetables are tender sprinkle with flour and stir. Combine with remaining ingredients and heat through. Serve over rice noodles or baked potatoes.

sour cream mushrooms onion butter margarine flour

Almond-Raspberry Croissant Breakfast Pudding

Toast sliced almonds in a skillet over medium heat till pale golden and fragrant. Set aside. Butter a 13-inch by 9-inch by 2-inch baking dish. Put in croissants to cover bottom of baking dish and dot with bits of butter. Thin raspberry jam with amaretto or water and drizzle over the croissants. Beat eggs milk sugar and extracts for at least 3 minutes; pour over croissants. Sprinkle almond paste and almonds to cover the top (in the overnight recipe I sprinkle the toasted almonds on the following morning just before baking). Allow to 'sit' for 1/2 an hour to 40 minutes for croissants to absorb custard. Preheat oven to 350F. Bake for 35 to 40 minutes until a knife inserted in center comes out clean. Let cool 10 minutes before cutting in.

butter Amaretto water eggs milk sugar vanilla extract almond paste

Nana's Banana Bread

1. Heat the oven to 350°. Grease the bottom and sides of a 9-by-3-inch loaf pan with butter then dust with flour. 2. In a bowl sft together the 1¾ cups flour cinnamon baking soda and salt. In another bowl mash the bananas with the lemon juice. 3. In a large bowl using an electric mixer beat the 1 stick of butter with the sugar and vanilla. Beat in the eggs one at a time. Add a third of the dry ingredients and half of the buttermilk; mix. Repeat until all of the dry ingredients and buttermilk are incorporated then beat in the banana mixture. 4. Pour the mixture into the loaf pan and bake in the middle of the oven for 60 to 70 minutes until the top of the bread is golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes then turn out onto a rack and let it cool completely.

unsalted butter all-purpose flour cinnamon baking soda salt bananas fresh lemon juice sugar light brown sugar pure vanilla extract eggs buttermilk

Salsa

Chop tomatoes and onions. Blend onions tomatoes both fresh and canned in blender. Add jalapenos celantro & garlic salt blend well. Add juice of lemon mix well and enjoy.

diced tomatoes fresh tomatoes onions cilantro

Nancy's Chili That Everyone Loves

In large skillet brown the ground beef chopped green pepper and chopped onion til beef is cooked thoroughly. Drain off fat and put meat mixture in large kettle. In blender or food processor blend the 6 oz can of tomato paste with 3 (6 oz) cans of water. Add this to the meat mixture in the kettle. Then add the chili beans and the canned diced tomatoes with juice and mix well. Add cumin chili powder and hot sauce to taste. (Cilantro is optional) Start with 1 1/2 teaspoon of cumin and chili powder a few shakes of hot sauce and add as needed as the chili cooks. (You need to keep tasting as the chili cooks to adjust to your tastes.) At this point the chili will be very thick so add water as needed. I usually add a few cups of water bring to a boil reduce heat and simmer covered for an hour or two. Stir occasionally. Taste occasionally and add spices if needed. Remove lid and allow chili to cook down to desired consistency. (Some people like their chili with more liquid; some like it thicker. You can always add more water and cook a little longer if chili is too thick for your tastes.).

lean ground beef green pepper onions tomato paste water diced tomatoes with juice chili powder cumin cilantro

Easy Onion Relish

Saute onions celery and red bell pepper in the butter in a Dutch oven for about 15 minutes or until tender (do not brown). Add in vinegar and remaining ingredients to the mixture; bring to a boil reduce heat and simmer uncovered for about 20 minutes. Store in refrigerator for 1 day before using. Serve chilled or at room temperature.

sweet onions celery ribs red bell pepper butter apple cider vinegar water brown sugar celery seed salt

Sweet and Spicy Vegetable Curry

Heat the oil in a large saucepan add the curry paste and fry for 1 minute. Add the sugar and lemon juice cook for 1 min Tip in the courgettes and cauliflower and cook for 2 minutes. Now stir in the passata plus 100ml/3½fl oz water and the chickpeas; season to taste. Bring to the boil cover with a lid and simmer for 15 minutes. Make up to this stage and freeze or keep chilled for 2 days in the fridge. Warm through once defrosted if frozen and continue with the recipe. Just before serving throw in the spinach. Give it a stir and remove from the heat once the leaves have just wilted. Serve with boiled basmati rice.

vindaloo curry paste soft brown sugar courgettes cauliflower florets chickpeas fresh spinach leaves

Ajo Blanco: Garlic and Almond Soup

Toast the bread then soak it in some water for a few minutes. Drain the bread. Puree the almonds peeled garlic bread and a portion of the salt. Gradually add oil then add vinegar mixing thouroghly. Add more water if needed based on your desired level of thickness or texture. Add the rest of the salt if needed. Pass the soup through a fine sieve or cheesecloth and chill at least an hour. When serving garnish with the grapes and two or three slices per serving of a sweet apple sliced thin.

garlic cloves salt olive oil white grapes apple

Leek & Pancetta Risotto With Fine Herbes

Pat parsley chervil tarragon 4 tablespoons oil salt and pepper in bowl. Using immersion blender blend until smooth. Set fine herbes puree aside. In pan over medium heat saute pancetta 8 minutes. Using slotted spoon transfer to small bowl. Reserve 1 tablespoon fat in pan; add 2 tablespoons oil. Cook onion 7 minutes. Add leeks saute 15-17 minutes. Add garlic; cook 30 seconds. Stir in rice and pancetta. Cook until rice is translucent 2-3 minutes. Add wine; stir until absorbed 1 minute. Add broth 1/2 cup at a time; stir constantly until almost completely absorbed before adding more. When rice is tender but firm to the bite after 20-25 minutes remove from ehat. Stir in butter cheese and fine herbes puree. Season with salt and pepper.

flat leaf parsley chervil tarragon olive oil pancetta yellow onion leeks garlic cloves arborio rice dry white wine chicken broth unsalted butter parmigiano-reggiano cheese

Killer Banana Bars

Preheat oven to 350°F In a medium bowl mix together eggs banana oil yogurt and sugars. In a separate bowl whisk together flour baking power baking soda salt and cinnamon. Slowly mix dry ingredients into wet until combined. Bake on the middle rack in a large greased gratin dish (ceramic oval) or 8×8-in. pan for approximately 35 minutes or until a toothpick comes out clean. Drizzle or spread with cream cheese/sour cream icing when cool.

eggs granulated sugar raw sugar plain yogurt bananas vanilla extract all-purpose flour baking powder ground cinnamon salt baking soda

Creamy Sausage Potato Soup

In a large pan add the can of cream of celery with the 4 cans of water and chicken bouillon stir in the peeled and diced potatoes along with the chopped carrots. Heat on medium. Brown the sausage in a separate pan once done drain grease but save then add sausage to the pan with potatos. Saute the onion and garlic in the sausage grease until almost tender then add to the pan. Add the pepper parsley and mint. Cover and bring to boil until vegies are tender. In a separte pan stir the flour milk and whipping cream together over medium heat. Continue stirring for about 5 minutes. Add the cream to the large pan and turn burner to medium. Cook 3 minutes. Stir in both cheeses until melted and then SERVE.

sausage swiss cheese Velveeta cheese potatoes water milk heavy whipping cream flour yellow onion instant minced garlic chicken bouillon mint leaf parsley pepper

Le Cirque's Potato Wrapped Truffled Cod

Melt 2 pieces of the butter. Toss the potatoes with the melted butter and season with 1 teaspoon salt and pepper to taste. Season the cod with 1 teaspoon salt and a few grinds of pepper. Lay our 4 10-inch squares of plastic wrap on the counter. On each square lay enough slices of potato to fully surround the cod. Place 1 fillet on each square and lay 3 slices of truffle on each. Wrap the cod in the potato slices cover with plastic wrap and refrigerate for 1 hour. Boil the wine shallots and thyme together for 20 to 30 minutes until reduced to half a cup. Strain through a very fine sieve. Whisk the cream into the reduced wine. Over a low flame bring the wine and cream to a boil. Remove from heat. Whisk 6 pieces of butter into the sauce 1 piece at a time. Return to very low heat if necessary to fully incorporate the butter into the sauce. Season with 1/4 teaspoon salt 1 pinch of sugar and fresh pepper. Remove from heat cover and keep warm. Melt 2 pieces of butter in a skillet. Add the leeks and cook over medium heat until soft about 10 minutes. Season with 1/2 teaspoon of salt and pepper to taste. Remove form heat cover and keep warm. Preheat the oven to 400°F Place a nonstick pan over medium heat and heat the remaining butter until very hot. Add the fish and cook for 2-1/2 minutes per side until the potatoes are browned. Bake for 5 minutes and serve on a bed of leeks with a drizzle of sauce.

unsalted butter baking potatoes kosher salt fresh ground black pepper cod fish fillets red wine shallots fresh thyme heavy cream sugar leeks

Spicy Pan Fried Fish Bombay

In a glass or ceramic baking dish lay fish fillets next to each other in one layer. Stir together the yogurt tomato paste wine garlic gingerroot coriander cinnamon cumin curry powder tumeric and red pepper flakes. Pour the marinade over the fish covering the tops and bottoms thoroughly. Cover and refrigerate at least 30 minutes and up to 2 hours turning fish occasionally On a flat plate mix together almonds crumbs paprika and salt. Remove fish from marinade retaining as much marinade on each fillet as possible. Pat crumbs on both sides of each catfish fillet. Heat oil in a large skillet over medium high heat. When oil is very hot add fish fillets without crowding. Cook fish 5-7 minutes turn carefully and cook another 5 minutes or until fish is done just flaking. Cooking time will vary depending on the type of fish used and the thickness of the fillet. Serve immediately.

plain yogurt tomato paste white wine garlic gingerroot ground ginger ground coriander ground cinnamon ground cumin curry powder ground turmeric crushed red pepper flakes sweet paprika salt olive oil

Lee's Cioppino

Heat oil. Add onions garlic oregano and fennel. Sweat onions until tender. Add tomatoes clam juice wine and liquid from canned clams. Bring to stew consistency (about 15 minutes). Add shrimp clams and crab meat. Cook on medium heat about 2 minutes. Add basil cayenne and black pepper to taste. Simmer 2 more minutes.

olive oil onions garlic oregano fennel seeds diced tomatoes bottled clam juice minced clams dry white wine shrimp dried basil cayenne pepper

Rod's Slow Cooker Chili Concoction

Brown ground beef and ground venison until cooked through. Add cooked meat to slow cooker. Brown onion in skillet. Add to slow cooker. Rinse all beans except chili style beans and add to slow cooker. Add chili-style beans salsa and stewed tomatoes. Add just enough tomato juice until all ingredients are almost covered. Cook on low for 8 to 10 hours.

kidney beans black beans pinto beans lean ground beef salsa stewed tomatoes yellow onion tomato juice

Sweet and Sour Meatballs Yolande

Combine all ingredients except meatballs in a saucepan cover and simmer for 45 minutes. Add the meatballs and simmer for 30 minutes. Serve keeping mixture warn. A chafing dish is suggested (by me).

cranberry sauce chili sauce onion water

Port-Wine Mushroom Sauce

Add mushrooms and flour to a bowl; toss well. In a medium skillet combine wine shallots and vinegar; bring to a boil cook about 3 minutes or until thick. Reduce heat to medium; add in broth Worcestershire sauce tomato paste and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes stirring constantly. Stir in mustard.

all-purpose flour port wine shallot beef broth Worcestershire sauce tomato paste dried rosemary Dijon mustard

Down Home Turkey Stew

In a large pot saute carrots and onions in olive oil over medium-high heat until onions get tender but do not brown. Add ground turkey and cook until meat is cooked through. Cover with water just until all ingredients are submerged. (If you add too much water you will dilute the broth). Add dry onion soup mix beef base steak sauce potatoes and pepper to taste. Add more water if needed just to cover. Continue cooking over med-high heat until potatoes are done. Enjoy! *You may thicken this if you like with whatever you use to thicken broth with but remember to taste and adjust seasonings if need be. This recipe tastes even better when made a day ahead. :). **Mrs. Grass dry onion soup mix has a different taste variation then Liptons dry onion soup mix so the outcome will taste somewhat different.

olive oil carrots onions ground turkey water potatoes pepper

Seafood Casserole

Heat oven using instructions on crescent roll. Chop your shallots potatoe celery and garlic. Saute potatoe shallot and celery in a little butter or oil till tender. Add soup corn cheese shrimp crawfish and crab boil to saute mixture heat thru till cheese melts. Place in a baking dish and top with unrolled crescent dough. Bake till dough is golden brown and the filling is bubbling around the edges. .Let stand for 5 min before serving. Serve with a nice salad.

shrimp crawfish tail meat shallot celery minced garlic clove potato corn Velveeta cheese

Butternut Squash Soup With Bacon and Cheddar

In a medium saucepan with a lid melt butter and cook onion over low low heat until translucent and sweet. About 30 minutes. Add chopped bacon butternut squash and stock. Cook 30 minutes or until squash is tender. Add sage and salt and pepper to taste. Using an immersion blender blend soup until smooth. Add cream sour cream and cheese and heat through stirring to melt cheese. Serve with toasted bread croutons or crostini.

butter onion sour cream sharp cheddar cheese sage

Layered Enchilada Casserole

Microwave beef to brown. Drain fat. Stir in beans seasoning mix and 1 cup water. Cook on HIGH 5 minutes stirring once. Pour tomato sauce into bowl. Dip both sides of tortillas (cut up if necessary) in sauce. Layer beef mixture and tortillas in microwave safe 13 x 9\" dish. (make 2-3 layers of meat/tortillas.) Sprinkle cheese over all. Cover tightly with plastic wrap. Cook on MEDIUM-HIGH 10 minutes turning dish once. Let stand 10 minutes before serving. If desired garnish with shredded lettuce chopped tomato sour cream and sliced black olives.

ground beef flour tortillas tomato sauce cheddar cheese

Chicken Asopa

Toss chicken with oregano pepper paprika salt and 2 tablespoons of olive oil until evenly coated. Brown chicken in a nonstick skillet over medium-high heat. Remove from heat and set aside. Heat remaining 3 tablespoons oil a large non-stick pot. Add Canadian bacon and garlic and sauté until fragrant. Add the onion and bell pepper and sauté until onion and pepper are tender. Add tomato browned chicken and sausage. Cover and simmer for 10 minutes. Add olives capers rice and water. Cover and simmer for 15 minutes. Add frozen peas and simmer for 5 more minutes. Taste for seasoning and serve.

boneless skinless chicken breasts dried oregano fresh ground black pepper paprika salt olive oil Canadian bacon garlic clove onion bell pepper tomatoes capers long-grain white rice water

Bisquick Impossible Pumpkin Pie

Heat oven to 350°F Grease pie plate 9 inch or 10 inch. Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean 50 to 55 minutes; cool. High Altitude Directions (3500 to 6500 feet): Heat oven to 375°F Decrease bake time to 45 to 50 minutes. MICROWAVE: Grease microwavable 10 inch pie plate. Beat all ingredients until smooth 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Microwave on inverted microwavable dinner plate on medium-high (70 %) rotating pie plate 1/4 turn every 5 minutes until knife inserted in center comes out clean 22 to 28 minutes. Cool on flat heatproof surface (do not cool on wire rack). High Altitude Directions: (3500 to 6500 feet): Increase microwave time to 26 to 32 minutes. The Best of Bisquick From Betty Crocker.

pumpkin evaporated milk margarine butter eggs sugar Bisquick baking mix pumpkin pie spice vanilla

Applebees Triple Chocolate Meltdown Leak

Heat oven to 350°F Grease and flour (with cocoa powder) 12 king size muffin cups (two 6 tin pans). Stir together sugar flour cocoa baking powder baking soda and salt in large bowl. Add eggs milk oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool a bit (about 5 to 10 minutes) and extract from pans very carefully immediately to prepare for next step. once extracted we need to do some trimming to make it look like a bundtling since it's very hard to prevent these from sticking and breaking in a bundtling shaped pan. once extracted carefully trim off the top part about 1 CM from the part that was puffed up in the muffin pan when they came out is removed it should be level when inverted and placed on plate ready for next step. once inverted over on plate trim a small round hole in top in center of cake but don't go all the way to the bottom should start about 1 CM from edge of top and go down no more than 1 CM from bottom of cake. going down too far will cause cake to leak out fudge filling and drain out. melt chocolate sauce in microwave following instructions on bottle without cap until good and hot and thin enough to pour. use metal tongs to handle it will be hot. pour chocolate sauce into hole in center of cake and drizzle some over edges. throw peanut butter bottle with cap and paper removed into microwave or run under hot water to soften it drizzle over cake into sauce. will make cake look like it's painted. serve hot with soup/cake spoon.

sugar all-purpose flour baking powder baking soda salt eggs milk vanilla extract boiling water

Blue Banana

our crème de banana into the glass and layer blue Curacao on top.

lue curacao

Tvp Veggie Burgers

In a medium bowl combine TVP and boiling water. Add ketchup salt and herbs. Let stand for 10 minutes. Add chopped vegetables and parsley flakes. Mix well with hands. Mix in gluten to make a firm mixture. Divide mixture into 6 equal patties. Flatten to form 4” patties. Heat oil in a skillet and fry patties 8-10 minutes on each side until browned.

boiling water ketchup salt oregano carrot celery green onions dried parsley flakes vital wheat gluten

Buddha's Shiitake Mushroom Burgers

In small bowl combine dried mushrooms and boiling water. Let stand 20 minutes until softened. With your fingers scoop the mushrooms out of the soaking liquid. Strain the liquid through a fine-mesh sieve; set aside. Finely chop mushrooms. In a food processor process bread until finely crumbed; set aside. Add fresh mushrooms to processor and process until finely chopped. In large saucepan heat 2 tsp of oil over low heat. Add onion carrot and garlic and cook stirring frequently for 7 minutes or until onion is tender. Add fresh mushrooms and reconstituted dried mushrooms; stir to combine. Add bulgur salt rosemary and mushroom soaking liquid. Increase heat to medium cover and cook stirring occasionally for 10 minutes. Uncover and cook 5 to 7 minutes or until bulgur is tender and liquid has been absorbed. Transfer to large bowl. Let cool to room temperature. Stir in bread and mozzarella. In large nonstick skillet heat remaining 1 tsp oil over medium heat. Shape mushroom mixture into 4 patties. Cook 3 minutes per side over medium heat until crusty and heated through.

shiitake mushroom boiling water extra virgin olive oil onion carrot garlic bulgur salt rosemary mozzarella cheese

Garden Pita Pizza

Preheat oven to 425 degrees F. Place the mushrooms and zucchini in a large no-stick skillet and coat with no-stick spray. Cover and cook over med-high heat for 2 to 3 minutes or until the mushrooms start to release their juice. Remove the cover and cook stirring occasionally for 1-2 minutes or until the mushrooms and zucchini are golden. Stir in the garlic powder and 2 tbsp tomato sauce. Set aside. Place the pita bread on a baking sheet. Bake for 1 minute to crisp. Remove from the oven and spread remaining tomato sauce. Spoon on mushroom mixture. Sprinkle the scallions basil oregano olives mozzarella and Parmesan. Bake for 8-10 minutes or until cheese is melted and golden.

button mushroom zucchini garlic powder tomato sauce scallions fresh basil dried oregano black olives fat free mozzarella cheese fat-free parmesan cheese

Strawberries Romanoff

Sweeten strawberries with sugar to taste; chill. When ready to serve whip softened ice cream slightly and fold in whipped cream. Add remaining ingredients stirring well. Spoon strawberries into chilled sherbet glasses and top with whipped cream mixture. Yield: 10-12 servings.

strawberries sugar vanilla ice cream Curacao rum

Pumpkin - Walnut Bread

Move your oven rack so that the top of the loaf will be in the center of the oven. Heat the oven to 325ºF. Grease a large loaf pan with with shortening. Line with parchment if desired. Cream sugar and butter in a large bowl until light and fluffy. Stir in eggs until blended and smooth. Add pumpkin milk and vanilla. Beat until smooth. Mix remaining dry ingredients in ziplock bag and gently combine with pumpkin mix. Stir in nuts and/or raisins/chips. Pour into pan and bake for 75- 90 minutes (until wooden skewer inserted into the center comes out clean). Start testing after an hour. Cool 5 minutes on wire rack still in pan. Then remove from pan and place top side up. Cool completely before slicing. Can be served with a simple glaze or White Chocolate Cream Cheese Buttercream (#73474). Wrap tightly and store a room temperature for 4 days or in the refrigerator for up to 10 days.

dark brown sugar butter eggs canned pumpkin half-and-half milk vanilla extract all-purpose flour baking soda salt ground cinnamon ground ginger ground nutmeg walnuts raisins dates

Delicious Black Bean Salad

Rinse the Goya canned black beans well then boil in water for 30 minutes strain the water off. Rinse the canned corn then boil in water for 10 minutes then strain and set aside to cool. Mix all ingredients in large bowl. Let rest for 2 hours under refrigeration before serving. Eat within 2 days or so due to all the liquid and the avocados.

black beans corn cilantro red bell pepper scallions cumin black pepper salt dried oregano limes

Polenta Sos Style

To cook the polenta boil 6 cups salted water. Add cornmeal slowly while stirring with a wisk. Turn to low and cook until thick and creamy. Pour polenta onto a greased cookie sheet and cool for several hours. When cool cut into squares. Individual squares can be grilled or pan fried. Mix gravy according to package. Plate the polenta then top with turkey and gravy and its ready to serve.

cornmeal water salt

Pissaladiere With Onion, Herbs and Goat Cheese

Put the goat cheese into the freezer for 15 mins to make it easier to slice. Add the oil and the onions to a frying pan and fry for a couple of mins over a high heat. Lower the heat and cook for another 10 minutes. Add the garlic and peppers to the pan season with salt and pepper cover again and soften over a low heat for a further 20 mins until completely soft. In crease the heat remove the lid and fry for about 5 mins until lightly golden. Stir in the vinegar and thyme. Set aside to cool. Heat the oven to 425F and slide in a baking sheet to get hot. To make the base put the flour butter parmesan and mustard powder into a food processor. Season with salt and pepper and whiz until crumbs form. Add the water and whiz again until it comes together to form a dough. Roll out on a floured piece of non stick baking parchment to a diameter of 11in round. Flute the edge and prick the base with a fork. Spoon the onion mixture onto the base and spread to within ¾ in of the edge. Arrange the tomatoes and olives on top. Remove the hot baking sheet from the oven and slide the parchment and tart onto it. Return it to the oven and bake for 20-25 mins until the pastry is lightly golden and the base is crisp. Remove the goat cheese from the freezer and cut into 6 slices. Take the base out of the oven and arrange the cheese on top of the tomatoes. Return to the oven for 5-8 mins or until the cheese has melted. Scatter with parsley and serve hot.

olive oil garlic cloves red bell peppers fresh thyme leave tomatoes pitted black olives fresh parsley all-purpose flour butter parmesan cheese mustard powder water

St. Bernard Bars..a Canine Treat

Melt carob chips in a double boiler. Mix other ingredients together and add the melted carob chips. Turn out onto a lightly floured surface and knead. Roll the dough to about 1/8\" thickness. Next cut rectangles 6\" long and 1 1/2\" wide. Place on a baking sheet that has been sprayed wih a non-stick spray. Bake at 350* for 45 minutes. FROSTING:. Mix all frosting ingredients together.put frosting into a piping bag -- Pipe frosting between two bars and press together.I just use an icing knife most fo the time.and gently press two bars together. DIPPING SAUCE:. 3 cups carob chips. 1 tsp vegetable oil (or I use about 1/4 cup of paramount crystals). After the bar is assembled.dip one end into the dipping sauce and let stand on wire rack over waxed paper or newspaper to dry.

whole wheat flour cornmeal egg carob chips water cream cheese vanilla molasses carob chips

Orange Beets

Combine first five ingredients in sauce pan. Heat slowly and stir until clear. Add grated orange rind and juice of orange. Add beets and heat through. Add butter to taste before serving.

sugar salt water cornstarch vinegar orange butter

Crab Apple Jelly

Remove both stem and blossom ends from crab apples. Do not peel or core. In a large pot bring crab apples and water to cover to boil. Reduce heat cover and simmer stirring occasionally for about 10 minutes or until softened. Using potato masher crush crab apples; cook for 5 minutes longer. Suspend jelly bag or layered cheese cloth over a large bowl and secure (I used clothes pins). Fill with crab apples; let drip without squeezing for about 2 hours or until juice measures 6-1/2 cups (1.625 L) adding up to 1-1/2 cups (375 mL) water if necessary. In very large pot bring juice with sugar to full rolling boil over medium-high heat stirring constantly; boil for 15 to 18 minutes or until gel stage (122F). This may take much longer than 18 minutes. To test gel stage freeze several small plates. Put 1 tsp liquid on cold plate and return to freezer for one minute. (Remove pot from heat while testing). At gel stage surface should wrinkle when pushed with finger. If not continue cooking and test again in a few minutes. A second test for gel stage is to dip a cold metal spoon in liquid and see if it sheets off when lifted to drip. It sounds complicated but it seems to work out whether the tests work for you or not. When gel stage is reached remove from heat and skim off foam. Using funnel fill hot 1-cup (250 mL) canning jars leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes (or not I don't bother). Turn upside on counter for 12-24 hours and then test seals.

apples sugar water

Cream of Vegetable Soups - 5 Different

In medium saucepan cook frozen vegetable and seasonings listed above (check individual recipes) in chicken broth as indicated on package directions. Puree in blender or food processor. Strain if desired; set aside. In same saucepan melt butter. With wire whisk stir in flour and cook stirring constantly until smooth and bubbly about 1 minute. Slowly blend in milk. Bring just to a boil stirring frequently with whisk. Stir in pureed vegetable mixture heat through. Garnish if desired. Artichoke Soup: 5 cups - Garnish with croutons. Chopped Broccoli Soup: 6 cups - Garnish with Dollop of sour cream. Sliced Carrot Soup: 6 cups - Garnish with Sprigs of dill. Cauiflower Soup: 6 cups - Garnish with chopped chives. Chopped Spinach Soup: 6 cups - Garnish with grated lemon peel.

garlic clove lemon juice salt white pepper chicken broth butter margarine flour milk green onion salt mace chicken broth butter margarine milk onion fresh dill dill weed salt chicken broth butter margarine flour milk frozen cauliflower celery curry powder salt chicken broth butter margarine milk frozen chopped spinach onions salt nutmeg chicken broth butter margarine flour milk

Yet Another Southern Pulled Pork BBQ

Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions and green peppers; stir. Season with a pinch of salt and pepper and cook until soft. Add the garlic and cook for a minute more. Dump in everything else except the Liquid Smoke and the meat. Bring to a boil then lower the heat so the sauce simmers. Simmer for 20 minutes stirring often. Stir in the Liquid Smoke and let the sauce cool. Pour it into a container cover and store in the fridge till ready to use. Carve away most of the fat on the meat. Put into a crock pot adding 1 1/4 cup water and 1/4 cup cider vinegar (mixed). Cook on low setting for 10 hrs or overnight. Remove meat from crock pot discarding liquid and \"pull\" it off the bones; using two table forks works well. When the pork is \"pulled\ return it to the crock pot; add two cups of the sauce you've prepared and mix well. Set the crock pot to \"warm\ and let stand for three or more hours. Check it often for a stir or maybe a little more sauce. Serve on rolls. Note- personally I would turn the crock up to high for about an hour of that time to give the meat a chance to brown and caramelize from the heat at the side of the pot.

onion green pepper chili sauce kosher salt black pepper garlic tomato sauce ketchup water Worcestershire sauce cider vinegar lemon juice molasses cayenne pepper sauce spicy brown mustard dark brown sugar chili powder fresh coarse ground black pepper ground allspice liquid smoke

HOMEMADE ORANGE CURD

In a mixing bowl whisk together egg yolks egg sugar and salt; set aside. In a small saucepan over medium heat add orange juice with lemon and orange zest. Bring to a gentle simmer. Temper the eggs by slowly pouring in a couple ladle of juice mixture. Add the egg mixture to the saucepan and whisking constantly cook for 8 minutes or until the sauce thickens. Remove from heat and add one at a time sliced butter; stir well between each addition. Pour the mixture through a fine sieve sit over a large measurement cup. Transfer the curd into an air-tight container and let it cool completely. Transfer to the fridge and can be used within 5 days or freeze for 3 months.

egg powdered sugar sea salt orange zest lemon zest unsalted butter

Avocado Bean Dip

In a large bowl wisk together vegetable oil balsamic vinegar and Good Seasons Italian dressing mix. Add remaining ingredients and mx well. Refrigerate for at least an hour before serving.

avocados red onion chopped tomato black beans

Prawn Pasta With Garlic and Chilli

Bring a large pan of well-salted oil to the boil. Add the pasta and cook until al dente. Meanwhile put the olive oil garlic and chilli in a saute pan and heat slowly until it just starts to sizzle. This ensures that the oil gets infused with the garlic and chilli flavour rather than just burning. Add the wine to the pan and reduce the heat. Reduce slightly. In a separate pan dry-fry the cured ham until crispy (or do it under the grill). Just before the pasta is ready add the prawns to the garlic and chilli mix and stir until pink. Drain the linguine reserving a little of the water and add the pasta to the prawn mix. Stir well to coat. If necessary use a little of the pasta water. Turn off the heat and stir through the basil Parmesan and ham. Season and serve immediately.

linguine olive oil garlic cloves ham red chilies white wine fresh basil fresh parmesan cheese sea salt fresh ground black pepper

Flawless Sesame Chicken (Restaurant Style)

Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes. To prepare the sauce: Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken. To deep-fry the chicken: Add the marinated chicken pieces a few at a time and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying bring the sauce back up to a boil. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

light soy sauce cooking wine dry sherry flour cornstarch water baking powder baking soda water chicken broth white vinegar cornstarch sugar dark soy sauce garlic clove toasted sesame seeds

Sherry - Garlic Marinade

Whisk all ingredients except oil into a container slowly add oil while whisking microwave on HI for three minutes (or bring to a boil in a pan). Cool by adding ice cubes. Marinate 4 lbs of meat for 6-8 hours.

dry sherry canola oil garlic paprika

Spiced Ginger Tomato Chutney - Relish With Golden Raisins

Place all ingredient except the raisins into a heavy saucepan. Simmer stirring often until most of the liquid has evaporated and sauce is thick and syrupy--about 45 minutes. Stir in the raisins and cook for another 5-10 minutes until plump. Note that chutney will thicken as it cools (it will become the consistency of strawberry jam once it cools). Pour into clean jars cover and refrigerate for up to three weeks. Alternatively freeze or pour into sterile jars and seal---keeps up to one year.

plum tomatoes fresh ginger sugar red onion garlic cloves apple cider vinegar red pepper flakes salt golden raisin

Favorite Rhubarb Muffins

ix muffin mixture together. Please in greased muffin pans. Spoon cinnamon topping on top of each muffin. Bake at 350F 25-30 minutes.

low-fat sour cream egg flour rhubarb brown sugar baking soda salt brown sugar pecans cinnamon butter

Old-Fashioned Sour Cream Pound Cake

©. Old-fashioned Sour Cream Pound Cake. Ingredients. 3 cups sugar. 1 cup butter. 6 eggs separated. 2 teaspoons vanilla. 1 tablespoon fresh lemon juice. 1 cup sour cream. 3 cups all-purpose flour sift before measuring. 1/4 teaspoon baking soda. 1/4 teaspoon salt. Instructions. Cream together sugar and butter add the egg yolks one at time; beat well after each addition. Blend in vanilla lemon juice and sour cream. Into a separate bowl sift sifted flour salt and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.

water water

Breakfast Bruschetta

Toast the bread and keep while preparing the eggs. Combine the eggs water Tabasco and salt in a bowl and whisk until smooth. In a large non-stick omelette pan melt the butter and add the eggs stirring with a spatula until the eggs are gently scrambled. Spread the soft goat cheese equally over the slices of toast. Add the scrambled eggs on top of the goat cheese and cut each of the toast slices in half. Garnish with sun dried tomatoes basil leaves and drizzle of pesto.

eggs water kosher salt sweet butter sun-dried tomatoes fresh basil leaf pesto sauce

Cinnamon Rolls (Kanelbullar) from Cardamom Bread Dough Recipe

Prepare your Basic Cardamom Bread Dough using the first 7 ingredients listed above (this takes about 1 1/2 hours). BASIC CARDAMOM BREAD DOUGH DIRECTIONS:. Heat milk to a light boil turning off heat when it reaches the scalding point (with small bubbles across the top). Stir in melted butter sugar salt and ground cardamom. Let mixture COOL until “finger-warm” (still warm but cool enough to touch). Stir in yeast and let sit for 10 minutes. VERY IMPORTANT: The milk should be LUKEWARM (or fingerwarm) and the yeast will double itself nicely! If the milk mixture is too hot it will kill the yeast properties! Add flour into mixture 1/2 cup at a time until dough is firm and pulls away from the side of your mixing bowl (Tip: If using a stand mixer exchange the mixing paddle for the dough hook after you’ve added the first 5 cups of flour. Use the dough hook to mix and knead the dough as you add the remaining 3-4 cups of flour). Cover the dough in the mixing bowl with a clean towel and let rise until doubled about an hour. Punch down the dough then remove from bowl. Knead lightly on floured counter until smooth and shiny. Divide dough into two halves. CINNAMON ROLL DIRECTIONS: Roll each half of dough into a 12” by 18” rectangle. Brush each rectangle well with melted butter. Combine 2/3 cup sugar and 2 tablespoons cinnamon; sprinkle evenly over the 2 rectangles. Roll each rectangle crosswise like a jelly roll to form an 18”-long cylinder. Using a sharp or serrated knife cut each cylinder into 20 equal slices. Place each slice into a paper cupcake wrapper and place on baking sheet. Cover with towel and allow to double in size about 45 minutes. Preheat oven to 425º. Brush risen cinnamon rolls with egg wash and sprinkle with pearl sugar and / or almonds. Place in the middle of a preheated oven and bake for 7 minutes or until done. Yield: 40 cinnamon rolls.

milk butter sugar salt cardamom dry active yeast all-purpose flour bread flour cinnamon water granulated sugar sugar

Dijon Chicken

To make this a OAMC recipe place chicken into a gallon freezer bag. Stir together mustard lemon juice pepper and garlic. Pour mixture into freezer bag with chicken remove as much air as possible. Squeeze chicken and dijon sauce until chicken is evenly coated. Seal label and freeze. If preparing to serve right away marinade several hours in fridge then follow directions below. Thaw pour out marinade and discard. Arrange chicken in a single layer in desired dish. Bake at 375 uncovered for 25 minutes or until cooked. This dish can also be cooked in the microwave: Place chicken thicker pieces towards outside in baking dish. Cover with wax paper and cook on high 3-4 minutes. Give dish a 1/2 turn recover and cook on high 3-4 more minutes or until chicken is done.

boneless chicken Dijon mustard lemon juice black pepper garlic clove

Peanut Butter Icing

Cream together first 2 ingredients together. Blend in icing sugar alternately with milk. Beat until creamy. Spread on a cooled cake. Enjoy!

margarine peanut butter icing sugar milk

Whiskey Sour

Shake with ice and strain into sour glass. Decorate with a half-slice of lemon and a cherry.

lemon powdered sugar

Chocolate Chia Pudding

hir all ingredients in a blender for a couple of minutes.

1% low-fat milk almond butter Splenda sugar substitute vanilla salt

Roasted Bananas With Maple Syrup

Preheat oven to 220c & line a baking tray with baking paper. Halve each banana lengthways leaving skin intact and place them on the baking tray with the flesh of the fruit facing up. Sprinkle top of each with sugar & lime juice & dot with butter. Bake for 15-20 minutes until softened & golden (skins will turn dark brown or black). Serve drizzled with maple syrup (warm it in the microwave first if you like) and top with ice cream & lime zest.

bananas raw sugar lime juice butter maple syrup limes zest of ice cream

Caramel Peanut Melt Bars

Heat the oven to 375 degrees. Coat a 9-by-9-inch baking pan with baking or cooking spray. In a large bowl use an electric mixer on medium to beat the butter and sugar together until light and fluffy. Beat in the egg salt and vanilla. Add the flour and mix until just incorporated. Press the dough into the prepared pan. Bake until golden and firm about 20 to 25 minutes. Let cool in the pan. Meanwhile make the caramel. In a medium saucepan over medium combine the sugar and water stirring until the sugar is dissolved. Bring to a gentle boil and cook until the sugar reaches a medium brown occasionally swirling the pan to prevent burning at the edges. While the sugar cooks in a small saucepan over medium-low heat the cream until just warm. Once the sugar is medium brown add the lemon juice and salt then gradually whisk in the warm cream. The mixture will bubble vigorously be sure to wear a kitchen mitt to protect your hands. Scatter the peanuts evenly over the cookie crust then pour the caramel sauce over them. Let cool for 10 minutes or until the caramel sets. Once the caramel has set make the chocolate sauce. In a medium microwave-safe bowl heat the cream until boiling. Add the chocolate and let sit for 1 minute. Stir with a wooden spoon until completely smooth and glossy then pour over the caramel and peanuts. Refrigerate until firm about 1 hour. Cut into 16 bars. Store the bars in a single layer in the refrigerator.

butter sugar egg salt vanilla extract all-purpose flour sugar water heavy cream lemon juice salt peanuts heavy cream

Taco Salad- Super Healthy!

In a big bowl mix the vegetables beans and tortilla chips. Add the salsa and stir gently. You can also grate over some cheese and add extra protein with some chicken. Myself-I'd go a bit crazy and also add some low fat sour cream.

lettuce red capsicum spring onion cucumber pinto beans baked corn tortilla chips salsa cheese

Elizabeth's Shepherds Pie

Peel and dice potatoes. Add to pot of cold water bringing to a boil. Boil 25 minutes or until soft. Drain potatoes reserving 1 cup of potato water. Mash with butter and milk adding salt and pepper to taste. Set aside. Meanwhile fry your ground beef carrots and onion together until beef is browned. Drain grease. Add meat mixture back to pan. To your meat mixture add 2 crumbled OXO cubes brown gravy powder Worcestershire and 1 cup potato water. Mix all together and simmer 20 minutes or until carrots are soft. Place meat mix in large greased oven proof bowl topping with mashed potatoes. Using a fork make criss-cross lines on top of your potatoes. Bake 25 minutes. Add cheese to top and bake another 5 minutes or until cheese melts. Serve with HP sauce or any English brown sauce. Any leftovers are great fried up with a bit of butter.

ground beef onion carrots Worcestershire sauce cheddar cheese potatoes butter milk

Warm Cabbage Slaw With Bacon Dressing

n a large skillet over medium heat cook the bacon until crisp 5 to 7 minutes; transfer with a slotted spoon to drain on paper towels. Add the onion to the bacon fat in the skillet and cook over medium heat until softened about 2 minutes. Carefully pour in the vinegar along with 1/4 cup water. Use a wooden spoon to scrape up any browned bits in the bottom of the skillet and bring the dressing to a boil. Add the cabbage sprinkle with salt and cook stirring frequently until the smaller shreds are wilted and the larger shreds are still slightly crunchy 3 to 5 minutes. Season to taste with salt and pepper. Serve immediately or keep warm for up to 20 minutes.

bacon cider vinegar green cabbage kosher salt fresh ground black pepper

Zucchini, Potato, and Dill Frittata - Vegan

Preheat oven to 400°F Steam cubed potatoes in a veggie steamer for 7-8 minutes. In a mixing bowl crumble and squeeze the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps. Mix in the soy sauce mustard nutritional yeast turmeric and half of the dried spices and combine well. In a small (8-inch) skillet saute the onions in the olive oil for 2 minutes. Add remainder of dried spices and stir to coat. Add the shredded zucchini and potatoes and saute for 3 more minutes. Add the minced fresh garlic saute for 1 minute. Transfer the cooked zucchini/potato mixture to the tofu and combine well. Place the tofu back into the skillet and press down firmly in place. Cook in the oven at 400°F for 30 minutes. Let the frittata sit for 10 minute before serving.

extra firm tofu soy sauce Dijon mustard nutritional yeast turmeric olive oil onion garlic cloves zucchini new potatoes dried dill dried thyme garlic powder onion powder

Red Cabbage Casserole, Viennese Fashion

Cut the cabbage in quarters discard the outer leaves and the central core then shred each quarter finely. Melt the butter in a deep heavy casserole. Add the onion and cook until it starts to soften and colour. Add the sugar and stir around until all is golden. Add cabbage and mix well. Add apple vinegar and some salt and pepper. Stir well cover and cook for 15 minutes over a low heat. Heat the stock and pour into the casserole. Cook for 2 hours on top of the stove or in a low oven (gas mark 2-3/150-160C). Mix the flour and cream to a smooth paste in a cup and add to the cabbage gradually stirring continually on top of the stove. Cook over a low heat for 2 minutes to cook the flour (4 or 5 minutes) and thicken the sauce. Taste and add more sugar or vinegar if necessary balancing the sweet and sour elements. If making this in advance reheat it covered in its casserole for 30 minutes at gas mark 4/180C or on the stove for much less time.

red cabbage onion butter sugar cooking apple red wine cider vinegar flour sour cream creme fraiche

Green Beans & Tofu With Crunchy Thai Peanut Sauce

For the stir-fry: Place the peanuts in a blender and grind briefly until they form a coarse meal. Set aside. Heat a medium-sized heavy skillet. Add 1 tablespoon of the oil and the ginger and garlic. Sauté for a few minutes then add the crushed peanuts and the lemon zest. Cook over medium-low heat for 10 to 15 minutes stirring often until the peanuts are lightly toasted. Remove from heat and set aside. As the peanut mixture is cooking heat a large nonstick wok or deep skillet. Drizzle in a little oil. When it is very hot add the tofu and 1/2 teaspoon salt. Cook over high heat for 10 to 15 minutes to let the water evaporate stirring occasionally. Sprinkle with lemon juice reduce the heat and cook for a few minutes longer. Transfer the tofu to the pan containing the peanut mixture and set aside. Scrape out the wok or skillet if necessary and return to the heat. Let it get very hot then add the remaining scant tablespoon of oil. When the oil is hot add the green beans. (The pan should sizzle when they hit.) Stir-fry over high heat for about 5 minutes then sprinkle with the remaining 1/2 teaspoon salt and a small amount of red pepper flakes. Stir-fry just a few minutes longer or until the beans are divinely tender-crisp (mostly crisp but just tender enough). Add the peanut-tofu mixture and toss everything together. Serve right away over rice. For the peanut sauce: Combine peanut butter and water in a bowl; mash and mix until uniform. Add remaining ingredients and stir until combined. Add a little more water it you prefer it thinner. Salt to taste. Serve warm or room temperature drizzled over hot green beans.

unsalted peanuts canola oil fresh ginger garlic lemon zest firm tofu salt fresh lemon juice fresh green beans red pepper flakes peanut butter hot water soy sauce sugar garlic vinegar cilantro

Grilled Romaine Hearts With Tarragon Vinaigrette

Whisk together the red wine vinegar Dijon mustard tarragon olive oil salt and pepper. Set aside. Slice Romaine hearts in half length-wise. Brush the cut side will olive oil or spray with vegetable oil. After grilling the rest of you meal and when the coals are low place the Romaine hearts cut sided down over the coals. Grill for 4 minutes. (Keep an eye on these as they can burn easily!). Remove Romaine hearts from grill. Drizzle with vinaigrette and sprinkle with crumbled cheese. Serve immediately.

red wine vinegar Dijon mustard fresh tarragon olive oil romaine lettuce hearts blue cheese gorgonzola olive oil

Fastest Cake in the West

Mix all ingredients. Bake in a 350 degree oven for 35-45 minutes in a 9 x 13 in. pan. Can be served with cream cheese frosting but it's yummy without.

flour sugar salt baking soda cinnamon eggs pecans walnuts cherry pie filling

Sooooo Easy Cream and Ham Pasta

Melt butter in a large frying pan over medium heat. add ham and saute until cook about 5mins. pour in cream and simmer until thickened. season with salt pepper and nutmeg. toss cook pasta to the pan until completely covered with the sauce. sprinkle cheese and serve hot.

pasta tagliatelle pasta noodles ham butter heavy cream salt white pepper nutmeg parmesan cheese

Lil' Smokey Wraps

lice bacon in half for how many you want. You can either slice the jalapenos in half or use whole. I sliced mine in half. Stick a lil smokey in the the middle and wrap with bacon and use a tooth pick to secure. When you place on baking pan sprinkle brown sugar over the top and bake. I baked at 350 for about 20 or until bacon is crisp. I had to put numbers on the bottom but it's just how many you want to eat. Enjoy.

bacon brown sugar

Apple Cabbage Slaw

n a large bowl mix cabbage carrots red onion and apples. Add mayonnaise and mustard; stir. Add white vinegar brown sugar caraway seeds white pepper and salt. Mix to combine and serve.

cabbage carrots red onion granny smith apple low-fat mayonnaise dijon-style mustard white vinegar brown sugar caraway seed white pepper salt

Spicy Sweet Potato Wedges

Peel potatoes; cut each potato lengthwise into quarters. Put the potatoes in a large bowl; coat with cooking spray. Combine the remaining ingredients; sprinkle over potatoes tossing well to coat. Arrange potatoes cut sides down in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake for 10 more minutes or until tender and beginning to brown.

sweet potatoes sugar salt cayenne pepper black pepper

Country Style Baked Beans

Soak the beans in cold water over night for best results. Cook the bacon or ham until done and drain off the fat. Drain the beans place in large casserole dish add 6 cups of cold water. Mix in the remaining ingredients and stir till everything is mixed well. Bake in oven at 350 covered for 4-5 hours checking every hour. When the beans begin to look like they absorbed most of the liquids add the 2 more cups of water and continue baking until most of the added liquid is absorbed and beans are soft. Enjoy!

navy beans water molasses light brown sugar garlic powder Worcestershire sauce salt bay leaves onion bacon ham

Tuna Squares

Drain tuna. Preheat oven to 450 degrees F. Grease 7 x 11 baking dish. Mix tuna celery cashews water chestnuts onions peppers and one cup of cheese together. Mix mayo lemon juice sour cream and seasoned salt together. Add to tuna mixture. Soon into baking dish. Top with cracker crumbs and ½ cup cheese. Bake for 12-15 minutes until bubbly and brown. Remove from oven and let stand for several minutes. Serve!

tuna in water celery roasted cashews sliced water chestnuts cheddar cheese mayonnaise sour cream lemon juice seasoning salt

St. Brigids Oaten Bread from Ireland

Heat oven to 425 degrees. Grease baking sheet. Combine flour sugar baking powder baking soda and salt in bowl and mix. Add butter bits and cut in with knife until mixture is crumbly. Add oats and toss to combine. In other bowl beat egg with buttermilk. Make a well in the dry ingredients. Pour in the egg mixture and mix with a fork until crumbs hold together. Make dough into ball and transfer to floured surface. Knead 20-25 times. Add flour if sticky. Pat dough into 8-inch round and transfer to baking sheet. Score a deep cross into the bread but do not cut it through. Bake 23-28 minutes till brown and a tester comes out clean (may take less time so keep an eye on it).

flour sugar baking powder baking soda salt butter oatmeal egg buttermilk

Easiest Cheddar Shepherds Pie

Brown ground beef and add onion; cook until onion is transparent. Add soup veggies and garlic and mix pour into a oblong baking dish. Spread mashed potatoes on top and sprinkle with cheese. Bake at 350°F for 30 minutes. •Looking for a variation on this recipe? Try this: Instead of topping with mashed potatoes and cheese top the casserole with a single layer of tater tots instead. This is also a big hit.

ground beef instant mashed potatoes mashed potatoes cheddar cheese onion

Purple Cabbage & Pecan Salad

Mix the dressing separately. You can make the dressing in advance. Just shake well and pour over the cabbage pecans and scallions. Mix well to coat and serve immediately or else the pecans will start to soften.

cabbage pecans scallions vinegar sugar soy sauce

Cheesy Chicken and Potatoes With Shallot Wine Sauce

Poach chicken breasts in chicken broth or seasoned water until cooked through cool thoroughly and shred. Place potato slices into salted boiling water and cook until just tender. Remove and place in the bottom of a greased casserole dish. Top with shredded chicken. In a saute pan melt butter and cook garlic and shallot until soft. Add flour and broth and whisk well. Add wine and half and half. Bring to a boil. Add mustard and mayo and remove from heat. Add cheese and stir till melted. Season with salt and pepper to taste. Pour mixture atop the chicken and potatoes. Bake at 375 degrees for 20 minutes or until golden and bubbly.

boneless skinless chicken breasts butter garlic shallot flour chicken broth white wine half-and-half prepared yellow mustard mayonnaise cheddar cheese monterey jack cheese

Trisha Yearwood's Blackberry Cobbler

Preheat the oven to 450°. Grease an 8-inch square baking dish. In a medium saucepan combine the sugar 1 tablespoon flour the berries and 1 cup water (if you use frozen blueberries add 1 tablespoon fresh lemon juice to the simmered filling). Bring to a boil lower the heat and simmer for 2 minutes; remove from the heat. In a medium bowl rub the butter into the remaining 2 cups flour. Stir in the milk until a soft dough forms. Turn out the dough on a lightly floured surface. Pat into a square then roll into an 8-inch square; cut into 6 long strips. Pour 1 cup of the berry mixture into the pan. Arrange 3 dough strips an equal distance apart over the blackberry mix. Bake until golden-brown about 12 minutes then remove from the oven and pour the remaining berry mixture over the baked strips. Arrange another layer of dough strips perpendicular to the first row and bake until golden-brown about 12 minutes more. Let cool for about 20 minutes. Serve warm with the ice cream.

sugar self-rising flour self-rising flour fresh blackberries frozen blueberries butter milk vanilla ice cream

Inside-Out Peanut Butter Cups

Preheat oven to 350°F Place 12 regular-sized muffin liners or 24 mini-muffin liners into an appropriately-sized muffin tin. With a stand mixer or hand mixer cream together butter brown sugar peanut butter and vanilla until light and fluffy. Add flour gradually until combined; it will be fairly crumbly. Place 1/3 of the mixture into half the muffin liners pressing it into the bottoms only. Divide the remaining mixture among the remaining liners pressing it up the sides of the liners as well as the bottoms. Bake 12-15 minutes until set and lightly browned. Cool to room temperature. Combine the filling ingredients in the top of a double boiler stirring often until smooth and creamy. Divide equally amongst the cup shells. If the flat shells can be removed whole simply lay on on top of each cup. If not (they are fairly fragile) crumble them up and divide amongst the cups completely covering the filling. Refrigerate 2 hours or until filling has set. Once filling is set they may be stored at room temperature in an airtight container.

unsalted butter light brown sugar creamy peanut butter vanilla extract all-purpose flour confectioners' sugar creamy peanut butter unsalted butter vanilla extract

Tasty Fruit Bars

Combine crust ingredients until crumbly press crust into greased 15x10 pan. Bake 15 minutes @ 350. While crust is baking blend filling ingredients (eggs salt sugar and flour) until smooth then fold in fruit. Spread filling over hot crust. Bake 40-45 minutes until filling is lightly browned. Let cool and cut into bars. Enjoy!

flour confectioners' sugar butter eggs salt sugar flour

Bananas Simmered in Jasmine-Scented Coconut Milk

Peel the bananas just before you are ready to cook them. In a sauce pan heat the coconut milk. Add sugar to the desired sweetness and a little bit of salt. The salt enhances the rich creamy taste of coconut milk especially if you are using canned milk. Sprinkle in a few drops of Mali essence if you wish a delicatae floral scent in the background. When the mixture is hot and smooth add the bananas and simmer about 5 minutes or until the bananas are cooked but still in whole pieces.

bananas coconut milk granulated sugar sea salt

Elegant Baked Potatoes

Scrub potatoes. Cut crosswise into thin slices using the handle of a wooden spoon to prevent knife from cutting all the way through. Put potatoes in a baking dish; fan slightly. Drizzle with butter. Sprinkle with salt and herbs. Bake potatoes in 425°F (220°C) oven for 50 minutes. Remove from oven. Sprinkle with cheeses. Bake 10-15 minutes longer or until lightly browned and cheeses are melted.

baking potatoes butter salt fresh parsley cheddar cheese parmesan cheese

Pork Cranberry Saute

Place pork between two sheets of plastic wrap and flatten to 1/4 inch thickness with a meat mallet. . Heat oil in a large non-stick skillet over medium high heat. Add pork in batches and cook 1 1/2 minutes on each side or until no longer pink. Remove and set aside. Add remaining ingredients to skillet and cook over medium low heat for 10 to 12 minutes or until cranberry skins pop and sauce thickens. Add pork and heat through. Season with salt and pepper. Serve with baked sweet potato and green beans.

fresh cranberries reduced-sodium chicken broth orange marmalade ginger dried rosemary

The Easiest and Best Crock Pot Chicken Tortilla Soup

Put all ingredients in a crock pot. Stir until combined. Cover and Cook on High for 3 hours and then reduce heat to low for approximately 3-5 more hours. If the chicken has not seperated on it's own just give it a few shreds with the fork. Serve and Top with Sour Cream.

Rotel tomatoes & chilies tomato sauce salsa green chilies black beans chicken breasts sour cream

Red Roosters

Combine all ingredients mix well. Freeze. To serve remove from freezer put in blender and process until smooth.

cranberry juice cocktail water vodka

Shepherd's Pie

Bake potatoes in the microwave. Scoop out the potato throwing out the skins. In a nonstick skillet brown ground meat then drain. Add sloppy joe mix tomato sauce vegetables and water to beef. Simmer for 10 minutes. In a medium bowl mash potatoes with milk butter and salt. Stir corn into potatoes. Spread potatoes on top of meat mixture in skillet and serve.

potatoes ground beef tomato sauce water milk butter salt corn

Zippy Sauce

Process all vegetables in a food processor to desired consistency. We like ours to be a bit chunky like salsa. Bring vinegar salt and sugar to a boil on the stove to dissolve ingredients. Combine everything in a large stock pot. Bring to a boil and then simmer uncovered for 2 hours. Can in pint jars or enjoy immediately.

tomatoes onions green bell peppers white vinegar salt sugar

Sweet Delights

Mix together cake mix brown sugar oil and eggs. Stir in chocolate chips. Drop dough balls onto greased cookie sheet. Bake 8 to 10 minutes or until golden brown. Remove from pan and cool.

light-brown sugar eggs chocolate chips

Jan's Lasagna

Brown meat; drain. Add onions; cook until soft. Add garlic tomato paste and tomato sauce. Add all other ingredients except cheese and noodles. Cover and simmer for 1 hour. Cook lasagna (9) noodles. Boil for 9 minutes; drain. Set in cold water. Use glass dish 9x13 dish. Spread sauce on bottom put 3 noodles layer of sauce cheese and Parmesan cheese and repeat 2 more times. Bake at 350 degrees for 30 to 40 minutes.

ground beef onion crushed tomatoes tomato paste tomato sauce salt garlic dried basil dried oregano black pepper bay leaf mozzarella cheese parmesan cheese

Turkey Tenderloins With Pesto and Provolone

Trim the turkey as needed cut lengthwise through each one stopping short of the other side and open like a book. Season lightly with salt and pepper. Rub each with 1 tablespoon pesto. Divide cheese pieces evenly. Shut tenders close with toothpicks. Season outside lightly. Spread evenly with remaining pesto. Place on a sheet or on a large rack (like a cookie rack set over a jelly sheet) and bake in the middle or upper-middle level of a preheated 375 degree oven till done approximately 20 minutes. Rest two or three minutes before slicing and serving at once.

turkey breast tenderloins basil pesto provolone cheese fresh basil leaf

Lighter Meatloaf

Heat oven to 350°F In large bowl combine all meat loaf ingredients; mix well. Press mixture in ungreased 8x4-inch loaf pan. Bake at 350°F for 40 minutes. Remove meat loaf from oven. Spread 1/4 cup ketchup evenly over top. Return to oven; bake an additional 15 to 20 minutes or until meat is thoroughly cooked. Let stand 10 minutes before serving.

eggs ketchup nonfat milk onion lean ground beef ketchup sage

My Mother's Baked Ziti

Boil ziti according to package directions. Preheat oven to 350 degrees. Pour 1/2 of the sauce into a 13 X 9 baking dish. Add pasta and remaining 1/2 of the sauce. Toss pasta and sauce with oregano black pepper and 1/2 of the mozzarella chopped or cubed. Top with remaining mozarrella sliced. Bake for 20-25 minutes until cheese is melted through.

ziti pasta ricotta cheese mozzarella cheese oregano black pepper

Microwave Play Dough

Mix all dry ingredients together. Add oil water and food colouring. Mix dry and wet ingredients thoroughly together. Microwave on HIGH for 3 to 4 minutes stirring every 30 seconds. Let cool and knead. Store in airtight container after cooled and when not in use.

all-purpose flour salt cream of tartar water

Avocado Bacon Spread

Fry bacon until crisp. Drain and crumble. Mash avocado. Combine all ingredients and mix well.

bacon avocado lemon juice mayonnaise

Sauteed Shrimp with Grapefruit and Avocado

Peel grapefruit and cut out sections so that no white is on it Boil about 1 1/2 cups of water. Add couscous and remove from heat. Let stand until all the liquid is absorbed. Next heat oil in a skillet add green onions and garlic and sautee for about 2 minutes. Sprinkle in cumin and cook for 1 minute. Add shrimp and cook for 3 minutes or until the shrimp are pink and cooked all the way. Stir frequently. Stir in grapefruit sections cilantro lime juice salt and pepper. Serve on top of couscous and garnish with avocado.

white grapefruits pink grapefruit olive oil green onions garlic ground cumin fresh shrimp fresh cilantro lime juice salt black pepper avocado

Mango Poppy Seed Cake

Grease and flour 10\" springform pan. For cake: Beat sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes. Combine flour poppy seed baking soda and salt. Add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of prepared pan. For filling: Combine all filling ingredients and spoon over cake batter. Bake at 350' for 45-55 minutes. Cool slightly and remove from pan. Glaze: Combine glaze ingredients and drizzle over warm cake.

sugar butter lemon peel flour poppy seeds baking soda salt sour cream mangoes sugar flour cinnamon powdered sugar milk

Carrot Souffle With Crunchy Topping

Boil carrots until they are very soft and can easily be mashed. Process carrots in food processor or blender with butter eggs and sugar.Blend well until smooth. Separate a small amount of this mixture in a bowl and add flour and baking powder. Stir this. Add this mixture to the carrot blend and mix well. Add spices and almond or vanilla extract. Pour into lightly greased casserole or souffle dish. Crush graham crackers or use graham cracker crumbs and chop walnuts. Mix together. Add brown sugar. Add small bits of butter rolling it around with your fingers in the crumbly mix to make small lumps of crumble. Add crumble topping to the casserole dish. Bake in the oven at 350 degrees for 45 minutes.

carrots butter eggs sugar flour baking powder vanilla extract cinnamon clove nutmeg graham crackers brown sugar walnuts butter

Old Fashioned Potato & Sausage Soup

In large Dutch oven melt margarine. Brown the sausage and drain off all but 1 tablespoon of dripping. Add all other ingredients except egg yolk flour and milk. Bring to a boil and simmer until potatoes are tender. Mix yolk and flour until pea-size and crumbly. Add to soup stirring constantly. Cook for one to two minutes. Add milk and heat. Serve immediately.

smoked sausage margarine potatoes onion water parsley milk flour salt pepper

Chocolate Treasures (Easy)

Melt butter chocolate and milk in a saucepan but be careful not to boil. Remove from heat and add flour vanilla and pecans. Mix well. Drop on a greased cookie sheet and bake for about 8 minutes at 350 degrees.

chocolate chips butter pecans sweetened condensed milk vanilla extract flour

Veal Bolognaise

Heat oli in saucepan over medium heat. Add onion stir about 4 minutes till soft. Add mince and garlic stir to break up lumps. Coontinye stirring till meat changes colour. Add paste and stock bring to the boil. Simmer uncovered for 20 - 39 minutes till sauce thickens. Season and add chopped basil leaves. Serve on your favourite pasta.

olive oil onion garlic clove tomato paste fresh basil