Datasets:

tiagomosantos

/

recipes_dataset2

like 0

Broccoli Salad With Mango Dressing

Heat oil in a non-stick wok. Add garlic paste and saute for a few seconds. Add cumin cayenne pepper thyme and oregano. Saute for 2 minutes. Add broccoli. Saute for 4 minutes. Transfer to a dish. Add tomatoes lettuce and parsley. Toss everything together to mix. Keep aside. Now prepare the mango dressing by putting all the ingredients listed under it in a blender and processing until smooth. Pour this delicious orange dressing over the green salad. Serve.

broccoli floret cayenne pepper dried thyme dried oregano cumin seed garlic paste tomatoes fresh parsley lettuce mango honey lime juice lime

Tasty Tuna Salad

ix all ingredients and chill for 30 minutes.

tuna in water sweet onion green pepper

Boerenkaas Soep (Dutch Farmer's Cheese Soup)

In a Dutch oven melt the butter over medium heat; add vegetables and sauté until onion is golden brown (5-7 minutes). Pour in the stock; bring to a boil over high heat. Partially cover pan and lower heat. Simmer until vegetables are tender crisp (20 minutes). In a heavy skillet fry the bacon over medium heat until brown and crisp around the edges and most of the fat has cooked off. Transfer to paper towels to drain. Fry the bread in the bacon grease so that it is crisp and brown on both sides. Transfer to paper towels to drain. Preheat-broiler to its highest setting. Float the bacon on top of the soup and top each slice with a piece of the fried bread. Arrange cheese slices over top covering bread and surface of soup completely. Slide dutch oven into broiler so top is about 3 inches from heat source and broil until cheese melts and turns a light golden brown (2-3 minutes).

butter olive oil onion carrots potatoes cauliflower celeriac lean bacon gouda cheese

Cranberry Buttermilk Scones

Blend 1/4 cup of the flour with the cranberries and let stand over night to absorb excess moisture. Next day mix remaining flour and all other dry ingredients. Cut into butter until mixture is consistency of oatmeal. Stir in cranberries in the flour and orange rind. Blend eggs and buttermilk. Add to dry ingredients mixing until just blended. If dough is sticky flour hands and pat into a 6-inch ball. Score into six wedges. Bake in 400­°F oven for 15 minutes. Glaze with fresh cream and sugar immediately after baking.

flour frozen cranberries sugar baking powder butter eggs buttermilk

Shrove Tuesday Crêpes

For the batter whisk together the eggs water rum vanilla sugar and salt in a large bowl until well blended. Sift the flour a bit at a time whisking each addition until smooth. Add in half the melted butter and the lemon zest whisking until the batter has slightly thickened with the consistency of melted ice cream. Put the remaining butter in a small cup and keep it warm. Heat the crepe pan or a nonstick skillet over medium heat until quite hot. Lightly brush with melted butter. Ladle in a scant ? cup of batter tilt and swirl so it coats the bottom. Lower the heat and cook the pancake until underside is golden brown 2 to 3 minutes. Flip it over with a spatula and fry for a half minute or longer until the second side is lightly browned. Slide the crepe out of skillet and repeat with the remaining batter. (Coat pan with butter as needed.). Fold the creps and squeeze some lemon juice over them sprinkle with granulated sugar or cinnamon or spread with a filling of your choice.

eggs water dark rum vanilla extract sugar salt flour butter lemons zest of

Amazingly Easy Pie Crusts

Cut the butter into cubes and then toss the butter and lard into flour. Using your hands crumble it up into a fine pebbly grainy sort of dough. Add water enough to make soft dough. Form into a ball and chill for about an hour. When chilled knead it a couple of times on a floured surface. Roll it out and proceed to fill with your choice of pie fillings.

all-purpose flour unsalted butter margarine water

Cream Cheese-Filled King Cake

Cook first 4 ingredients in a medium saucepan over low heat stirring often until butter melts. Set aside and cool mixture to 100° to 110°. Stir together yeast 1/2 cup warm water and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes. Beat sour cream mixture yeast mixture eggs and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl turning to grease top. Cover and let rise in a warm place (85°) free from drafts 1 hour or until dough is doubled in bulk. Punch down dough and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat 3/4 cup sugar cream cheese 1 egg and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle leaving 1-inch borders. Roll up each dough rectangle jelly-roll fashion starting at 1 long side. Place one dough roll seam side down on a lightly greased baking sheet. Bring ends of roll together to form an oval ring moistening and pinching edges together to seal. Repeat with second dough roll. Cover and let rise in a warm place (85°) free from drafts 20 to 30 minutes or until doubled in bulk. Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). For Glaze: Stir together Smart Balance through vanilla. Stir in 2 tablespoons milk adding additional milk 1 teaspoon at a time until spreading consistency. Sprinkle decorating sugar on top of glaze in bands if desired.

reduced-fat sour cream sugar salt dry active yeast warm water sugar eggs bread flour sugar fat free cream cheese egg vanilla extract confectioners' sugar vanilla extract milk

Steve's Hot Vegetarian Crockpot Chili

ut everything in a 5-6 quart crockpot/slowcooker and cook on high for 3-4 hours or low for 6-8 hours(I prefer to cook on low). Or until carrots are soft and tender try not to over cook.

black beans chili beans diced tomatoes tomato sauce sweet onions red bell peppers frozen corn kernels habaneros bay leaves garlic cloves cilantro salt pepper ground cumin

Tofu Lasagna Filling (ricotta Substitute)

Blend all ingredients well. Use in lasagna recipe in place of ricotta.

tofu garlic powder oregano basil lemon juice olive oil

Peanut Butter Cookies (With a Corn Flake Crunch!)

In bowl of electric mixer cream butter and sugars. Add peanut butter; mix well. Add eggs and vanilla; mix well. Add flour and baking soda. Stir in corn flakes until incorporated. Roll dough into 1\" balls place two inches apart on cookie sheet. (If dough is too tacky add a little more flour.) Press down balls with fork (dip it in flour if need be) to make a criss-cross pattern. Bake at 375 for 10-12 minutes until set and lightly golden. Transfer to racks upon removing from oven.

butter brown sugar granulated sugar peanut butter eggs vanilla flour baking soda

Zucchini & Mint Bake

Preheat oven to 180°C. Grease and line the base and side of a round (20cm) 7cm-deep cake pan with non stick baking paper. Put the eggs and flour in a bowl and whisk together until well combined. Add the remaining ingredients and season to taste with salt and pepper. Stir well to combine and pour into the prepared pan. Cook in the oven for approximately 45 minutes until cooked through and golden. Cool in the pan.

eggs plain flour zucchini mint leaf parmesan cheese garlic powder

Scrambled Egg-Potato Baskets

Place oven rack in lowest rack position heat oven to 400. Spray 12 muffin cups generously with cooking spray. Melt 4 tbsp of butter in medium skillet over medium heat. Cook onion 3 minutes or just until it begins to soften stirring occasionally. Meanwhile whisk 2 of the eggs 1 tsp salt and 1/2 tsp pepper in large bowl until blended. Stir in hash browns until coated. Stir in onion mixture. Spoon into muffin cups (cups will be full). With back of spoon press into bottom and up sides making an indentation in the center. (Keep hash browns from spilling over edges to avoid over browning). Bake on bottom oven rack 40-45 min or until potatoes are tender and sides are brown. Remove from oven; run thin metal spatula around outside edges to loosen. Cool in pan on wire rack 5 minutes. Carefully remove potato baskets from pan; place on foil-lined baking sheet (Potato baskets can be made 4 hours ahead). Place oven rack in middle position; reduce oven temperature to 300. Whisk remaining 8 eggs 1/2 tsp salt 1/4 tsp pepper tarragon and chives in large bowl 45 seconds or until frothy and blended. Melt remaining 2 tbsp butter in large non-stick skillet over medium heat. Pour in eggs; reduce heat to medium-low. Cook slowly 2-3 minutes or until eggs just begin to form curds stirring constantly with heat-resistant spatula. Stir in cheese. Cook 1-2 minutes or until curds form but eggs are still very creamy. Spoon eggs into potato basktes. Immediately bake potato baskets for 5 minutes or until hot.

butter onion eggs salt pepper hash brown potatoes fresh tarragon fresh chives mascarpone cheese

Easy Peasy Banana Nut Bread

Preheat over to 350 degrees. Combine all ingredients into a large mixing bowl. Pour batter into 2 bread pans. Bake for 50 minutes - 1 hour until firm and knife comes out clean. Cook up to 15 minutes before turning out bread.

all-purpose flour whole wheat flour sugar baking soda baking powder salt cinnamon vanilla eggs water bananas pecans

Killer Chicken Lime Taquitos

Combine first 5 ingredients for marinade. Marinate chicken for 1.5 hours. Remove chicken from marinade and bake chicken uncovered at 350 degrees for 30-35 minutes. When done remove from baking sheet and chop into big chunks. Place chicken lime juice garlic red pepper and chopped onion in food processor. Blend into a paste. Pour chicken paste into a bowl and mix with shredded cheese. Take tortillas and chop off approximately 1/5 tortilla on one side to form a straight edge. Spoon approximately 2 oz. mix onto tortilla near straight edge and roll up. Place on foil lined cookie sheet. Repeat with other tortillas and rest of mix. When all taquitos are placed on the cookie sheet paint top of taquitos with olive oil. Bake at 400 degrees for 15-20 minutes until edges are browned and crispy and tops are light tan. Sprinkle with cheddar cheese and melt before serving. Serve with salsa and plain yogurt or sour cream.

garlic sea salt garlic powder chili powder olive oil chicken breasts minced garlic cloves red pepper flakes yellow onion monterey jack and cheddar cheese blend limes juice of flour tortillas olive oil

Saag (Indian Spinach)

Cook spinach with water in the microwave 6-8 minutes stirring every 2 minutes. Using a food processor or immersion blender puree cooked Spinach to desired texture. In a medium pan melt ghee over medium heat. Add in the onion stir and cover for 4-5 minutes. Add garlic and ginger and cook for 4-5 minutes more stirring constantly. Add tomato puree and cook uncovered over medium heat until most of the liquid has evaporated stirring frequently. Add the pureed spinach to the pan stir to combine. Add all of the spices stir well and cook for 3-5 minutes. Turn heat to low and stir in milk and yogurt until desired consistency is reached and serve.

spinach water ghee onion garlic cloves ginger tomato puree garam masala ground cumin ground coriander turmeric cayenne pepper salt milk

Salmon With Agrodolce Sauce

Heat 1 tablespoon oil in a 12-inch nonsitick skillet over medium heat until hot. Pat salmon dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper then cook skin side up until undersides form a golden crust 12-15 minutes. Turn fish over and cook until just cooked through about 3 minutes more. Meanwhile heat remaining 2 tablespoons oil in a large skillet over medium high heat until it shimmers then saute onions until golden brown and crisp-tender 6-8 minutes. Stir in vinegar sugar and 1/2 teaspoon salt and cook until sauce is syrupy about 2 minutes. Remove from heat and stir in butter. Spoon onions with sauce onto plates and top with salmon skin side down.

olive oil salmon fillets red onions sugar unsalted butter salt pepper

Hummus

put all ingredients into a food processor. blend until smooth. place in a covered container. age overnight to allow flavours to blend.

extra virgin olive oil onions garlic fresh parsley ground coriander cumin oregano black pepper chickpeas tahini

Peanut Butter and Bacon Sandwich

Spread peanut butter on one slice of toast. Top peanut butter with sliced bacon and remaining piece of toast.

peanut butter crisp bacon

Homemade Basil Marinara Sauce

Saute onion and garlic in oil in saucepan till tender. Stir in tomatoes with their liquid breaking up tomato sauce. 1/4 c chopped basil and the salt. Bring to boiling. Lower heat; simmer uncovered stirring frequently till thickened about 20 minute. Stir remaining basil into sauce. Serve immediately over hot cooked pasta (@ 1 lb). Or cool then freeze in freezer containers.

onion garlic cloves olive oil Italian-style tomatoes tomato sauce fresh basil leaves salt

Cajun Chicken Fingers

In a shallow bowl combine the cornmeal chili powder oregano 1 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl beat the eggs. Working with one at a time coat the chicken tenders with the cornmeal mixture dip into the egg then coat again with the cornmeal. Transfer to a large plate. To make it more healthy cook them in the oven with this method : Instead of frying baking in a 450°F oven for 12 minutes. OR. In a large skillet heat 1/4 cup oil over medium heat. Add half of the chicken and cook turning once until golden 5 to 6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.

cornmeal chili powder dried oregano salt pepper eggs

Burgundy Beef Loaf

Combine wine celery garlic and bay leaf in a small saucepan; bring to boiling; lower heat; simmer uncovered until volume is reduced to half about 10 minutes. Remove and discard garlic and bay leaf; cool wine mixture completely. Combine beef bread crumbs onion parsley salt rosemary thyme and pepper in a large bowl; add the wine mixture eggs Worcestershire and 1/2 cup of the beef broth (reserving the rest of the broth for sauce). Mix until well blended. Shape into an oval loaf on a lightly oiled shallow baking pan. Bake at 350 degrees for 1 hour and 10 minutes or until loaf is a rich brown. Remove with 2 wide spatulas to a heated platter; keep warm. Add reserved broth and 1/4 cup water to drippings in baking pan; bring to boiling stirring constantly to loosen browned bits. Strain into a 1 cup measure. (Add water to make 1 cup). Make Burgundy sauce (recipe below). Arrange small buttered whole carrots onions and sauteed mushrooms on platter with loaf if you wish; sprinkle with parsley. Serve with Burgundy Sauce. Serves 8-10. FOR THE BURGANDY SAUCE: Saute 1 tblsp chopped shallots or green onion in 2 tblsp butter or margarine in a medium size saucepan about 2 minutes. Stir in 3 tblsp. flour; gradually add the reserved broth and 1/2 cup Burgundy wine. Cook stirring constantly until sauce thickens and bubbles 2 minutes. Stir in 1 teaspoon chopped parsley. Makes about 1-1/2 cups.

Burgundy wine celery garlic clove bay leaf onion parsley salt rosemary thyme pepper eggs condensed beef broth Worcestershire sauce water green onion butter margarine flour Burgundy wine broth parsley

Shrimp Enchilada (Casserole)

Heat oven to 425 spray oil in 9x13in pan. In med sauce pan heat and mix shrimp 3/4 cup enchilada sauce green chiles mushrooms and peppers over med-high for about 5 minutes or until pretty hot stirring occationally. if you dont use my encilada sauce recipe add spiceyness to taste. (red pepper flakes jalapenos ect.). while shrimp mix is heating place 1/2 cup enchilada sauce in bottom of baking pan and place 4 tortillas (I cut a couple in half and place against edges to cover more of the surface area!) spread the can of beans over the tortillas. spoon 1/2 of the shrimp mix over the beans in the baking dish sprinkle half of the green onion over the shrimp mix cover with or 4 more torillas (they will overlap) and spoon rest of the shrimp mix over the tortillas. top with remaining tortillas (I cut them into quarters and just lay them out evenly) and pour remaining enchilada sauce over entire dish! cover with foil and bake 20 minute. after 20 min uncover top with cheese and sprinkle remaining onion over cheese and bake 5 more minute Enjoy!

corn tortillas shrimp green chilies mushroom cheddar cheese green onion

Crunchy Candy Cane Snack-Wiches

To make the filling gently stir crushed candy cane(s) into Cool Whip in a small bowl. Lay 16 mini rice cakes on a plate. Evenly distribute filling among them about 1/2 tablespoon each. Lightly place another rice cake over each filling-topped cake to form 16 sandwiches. Freeze until filling is firm at least 1 hour.

ool Whip Free

Maple-Mustard Glazed Carrots

Peel and cut the carrots into batons. (You can do this up to 24 hours ahead and keep them in a polythene bag in the fridge.) Tip them into a pan pour in enough boiling water just to cover bring back to the boil then put a lid on the pan and cook for 4-5 minutes until the carrots are just tender. Meanwhile put the butter and maple syrup in a small pan. Heat until the butter is melted then stir in the mustard. Take off the heat. Drain the carrots and tip into a warmed serving dish. Pour the warm maple glaze over the carrots. Taste and adjust seasoning to suit.

carrots butter maple syrup coarse grain mustard

No Tomato Veggie Sauce

Cut everything up and place in the crock pot. Cook overnight until soft and mash to desired consistency. It can be cooked in a pot on the stove but I prefer the consistency from the crock pot.

carrots beet onion celery ribs bay leaf water

Bangladeshi Spicy Noodles !

Boil noodles in water and after boiling drain excess water from the noodles. Keep the stock aside. Now heat oil in a pan and onion and tomato. Cook until well cooked. Add capsicum and green chili and cook for 1 minute. Now add the stock which comes from inside of the Maggie black pepper coriander powder and salt. Now mix them nicely. Add slice hot dogs (chicken franks) and cook them for 3 minutes. Now add boiled drained noodles and cook for 6 minutes until cooked. Serve hot with Pepsi.

water tomatoes onion capsicum green chili pepper black pepper coriander powder salt salt

Low Fat Prune and Fruit Muffins

Mix bran prune juice skim milk and brown sugar. Set aside for ten minutes. Stir in beaten eggs flours baking powder nutmet cinnamon and salt. Blend thoroughly. Stir in apple sauce raisins and walnuts. Spoon equally divided into greased muffin tins. Bake in 425 degree oven for 15-20 minutes until lightly brown and springy to the touch.

prune juice skim milk brown sugar flour whole wheat flour baking powder nutmeg cinnamon salt unsweetened applesauce seedless raisin walnuts

Easy Thai Fried Bananas

Cut each banana in half crosswise. Lay the banana in the center of the spring roll wrapper with the wrapper set diagonally. Fold in the two points of the wrapper on the ends of the banana and then fold up one side and tuck it over and under the banana then roll until the wrapper is snugly around the banana. Secure the end by dipping your finger in a little water and wetting the ends of the wrapper to \"glue\" them shut. Put about 1 inch of vegetable oil into a frying pan and heat until it is hot enough to make the banana sizzle when it is placed into the oil. Reduce the heat to medium high and fry turning until all sides are golden brown. Remove from the oil and drain on paper towels. Serve while they are hot and crunchy!

ananas

Savory Glaze Recipe for Ham or Turkey Breast

Blend and spread on the ham. Put the coated ham on a plate or lazy susan so you can spin it. Use a mini torch with lowest flame to caramelize the mixture. Wave it quickly so the mixture bubbles but does not burn. May take about 10 minutes if you are being slow and careful. There are two main options for glazing without a torch. The first is with the broiler and the second is with the stove top. The broiler method involves putting your oven on the broiler option WITH THE DOORS OPEN while you are taking the time to roll the ham or turkey breast in the sugar-mixture. It is important that you aren’t heating the oven up because you don’t want to cook the meat more – just caramelize the sugar. (best to make sure the rack is in place before turning on broiler). Once the coils are red hot place the meat in the oven under that area where the coil goes back around and place it as close to the coils as possible without actually touching. Do not step away from the oven. Once you see the sugar bubbling remove it. If you wait any longer it will start to burn. The stove top method is to carefully cook the sugar mixture in a pan and then pour a thin layer over the ham or turkey breast. To caramelize the sugar mixture place the sugar mixture in a heavy skillet or saucepan. Heat and stir over low heat until the sugar melts and turns a golden brown. This one generally ends up with the thickest “crust” but is preferred by those who are afraid of experimenting directly on the ham or turkey. (if they wreck the sugar mixture they throw it out and start over but it never touched the meat.).

brown sugar brown mustard

50:50 Martini

Measure all ingredients with a jigger and pour into a mixing glass with ice. Stir for 45 seconds and strain into a chilled Martini or Coupe glass. Garnish with an orange twist or Orange zest spiral cut into rose shape.

ry vermouth

Turkey Breakfast Tacos

In a large non-stick pan crumble and cook turkey until no longer pink about 8 minutes. Remove from pan. Wipe pan clean with paper towel and reserve for cooking eggs. Break eggs into a large bowl and whisk until yolks and whites are well blended. Season with salt and pepper. Pour eggs into reserved pan and scramble until desired doneness. In order top each tortilla with turkey cheese eggs and salsa. Fold and serve.

turkey sausage eggs salt black pepper cheddar cheese salsa flour tortillas

Cashew Chicken

In a small saucepan dissolve bouillon in water. Combine soy sauce cornstarch sugar and ginger. Stir the mixture into bouillon. In large skillet brown chicken in vegetable oil stirring constantly. Add bouillon mixture. Cook and stir until slightly thickened. Add remaining ingredients except cashews and rice. Simmer uncovered stirring occasionally 5 to 8 minutes or until chicken is done. Remove from heat. Add 1/4 cup cashews. Serve over hot cooked rice. Garnish with remaining cashews.

skinless chicken breast chicken bouillon granules chicken bouillon cubes boiling water soy sauce cornstarch golden brown sugar ground ginger fresh mushrooms scallion green bell pepper sliced water chestnuts cashews cooked rice

Irish Stew With Guinness

Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides about 5 minutes. Add garlic and sauté 1 minute. Add beef stock Guinness red wine tomato paste sugar thyme Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low then cover and simmer 1 hour stirring occasionally. While the meat and stock is simmering melt butter in another large pot over medium heat. Add potatoes onion and carrots. Sauté vegetables until golden about 20 minutes. Set aside until the beef stew in step one has simmered for one hour. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold then cover and refrigerate. Bring to simmer before serving.).

olive oil stewing beef garlic cloves red wine tomato paste sugar dried thyme Worcestershire sauce bay leaves butter russet potatoes onion carrots fresh parsley

Avocado Pesto Toast Egg

Toast the pine nuts and cool. pit and scoop the avocados. add everything but the bread and eggs to the food processor pulse to blend until pesto consisity. taste and adjust salt if required. if there isn't enough mixture to process add one more avocado Sometimes you need more lemon juice as well. spread thickly on the each toast and top with an over easy egg or your preference of egg. depending on the size of the avocados there will probably be enough for an everyone to have an extra slice.

pine nuts avocados garlic cloves lemon juice salt basil leaves eggs

Pineapple Curry With Prawns and Mussels

Bring half the coconut milk to the boil and heat stirring until it separates. Add curry paste and cook until fragrant. Add fish sauce and sugar and continue to cook for a few moments. Stir in the rest of the coconut milk and bring back to the boil. Add the prawns and mussels with the pineapple and lime. Reheat until boiling then simmer for 3-5 minutes until prawns are cooked and mussels are opened. Serve immediately garnished with coriander and chopped chillies.

coconut milk red curry paste fish sauce sugar mussels pineapple lime juice of red chilies coriander leaves

Spinach Dip

In a medium bowl melt margarine over medium heat. Add onion and garlic cook until onion is tender; stirring occasionally. Add cream cheese and milk; cook and stir until smooth. Stir in spinach lemon peel lemon juice sauce and pepper. If desired heat through. Atir in half the bacon or red sweet peppers and milk until reaching desired dipping consistency. Sprinkle with remaining bacon or sweet pepper. Note: For a healthier version I use the peppers instead of the bacon.

margarine butter onion garlic clove cream cheese frozen chopped spinach lemon peel Worcestershire sauce bacon red sweet pepper milk

Nigella Lawson Sticky Ribs Marinade

Place all the ingredients and ribs into a large freezer bag and mix well. Seal the bag and place it on a dish so that it can lie flat then transfer the bag to the fridge and leave overnight to marinate. When ready to cook preheat the oven to 180C/350F/Gas 4. Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminium foil. Transfer the roasting tin to the oven. Cook the ribs in the oven for an hour turning them over after half an hour. Raise the oven temperature to 200C/400F/Gas 6 and remove the foil from the roasting tin. Cook for a further 15-30 minutes or until the ribs are sticky and cooked through.

cranberry sauce clementine lime

Dried Cranberry Couscous Salad With Garbanzo Beans & Almonds

Bring chicken stock to a boil. Add couscous cover and remove from heat. Let stand 15 minutes uncover and fluff with a fork. Let couscous cool for 10 minutes. Add beans cranberries celery onions and couscous in large bowl. Whisk together vinegar mustard olive oil salt and pepper and add to the couscous mixture mixing gently. Adjust seasonings as needed. Add almonds just before serving. Can be served warm or chilled.

couscous garbanzo beans dried cranberries celery green onion white wine vinegar Dijon mustard olive oil salt black pepper

Green Chiles Rellenos (Stuffed Green Chiles)

Cut cheese into slices 1/2\" thick and the length of the chili. Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point). Dip in batter and fry in hot oil or lard until golder brown. Drain and serve. May be garnished with green chili sauce if desired. To make batter combine flour baking powder salt and cornmeal. Blend milk with egg;then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter. Using a spoon dip stuffed chilies in batter.

green chili peppers monterey jack cheese all-purpose flour baking powder salt cornmeal milk eggs

Kentish Apple and Cheese Pie

Set oven to 425ºF or mark 7. Grease an 8 inch (approx) pie dish. Using half the apples put a layer into the dish and sprinkle half the sugar over. Lay the remaining apples on top and push the cloves into some of the apple slices. Add the remaining sugar the nutmeg and the water and make a final layer with the cheese. Roll out the pastry on a lightly floured surface and use it to cover the dish; trim and decorate. Brush with a little milk to glaze and bake for approximately 40 to 45 minutes.

puff pastry cooking apples granulated sugar cloves nutmeg water hard cheese

American Kitchen Classic Basic Pound Cake

Position a rack in the center of the oven and heat the oven to 325 degrees F. Using a pastry brush thoroughly coat an 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan with 1 tbsp softened butter. Line the bottom with a rectangle of parchment. In a medium bowl combine the flour and salt and whisk thoroughly. Using a stand mixer fitted with the whisk attachment beat the eggs on medium-high speed until thickened and lightened in color 3 to 4 minutes. Transfer to a medium bowl and set aside. Clean the bowl of the stand mixer and fit it with the paddle attachment. Beat the butter on medium-low speed until smooth and creamy 1 to 2 minutes. Add the vanilla extract and mix 1 minute longer. Add the sugar 1 to 2 tbsp at a time taking about 4 minutes to add it all and scraping the bowl as needed. Still on medium-low speed slowly add half of the beaten eggs taking about 2 minutes to add them. Scrape the bowl as needed and beat for 30 seconds more. Reduce the speed to low and add the dry ingredients alternately with the remaining eggs (divide the flour into 3 parts and the eggs into 2 parts) mixing just until each addition is incorporated. Scrape the bowl and beat on medium low for 10 seconds more. Spoon the batter into the prepared pan. Smooth the top with the back of a large soup spoon making sure to reach well into the corners. Bang the pan on the counter two times to remove any air pockets. Bake the cake until the top is golden-brown the sides begin to pull away from the pan and a thin wooden skewer inserted slightly off center into the cake (not into the crack) comes out clean 1 hour and 20 to 25 minutes. During the last 15 minutes of baking lightly spray a 12-inch strip of aluminum foil with nonstick cooking spray and rest it loosely on top of the cake. Transfer to a wire rack and let cool for at least 20 minutes before removing from the pan. Dust the top with confectioners’ sugar and use a serrated knife to cut the cake into 1/2-inch slices.

unsalted butter unsalted butter all-purpose flour table salt eggs pure vanilla extract powdered sugar

Pasta Fagioli

Heat olive oil over medium heat. Saute garlic & onion until transparent. Add tomatoes (then fill the can w/ water and add to the pot) salt pepper & garlic powder. Simmer for 15 minutes. Add oregano and cannellini beans & pepperoni simmer 10 more minutes. Add cooked ditalini and the cup of reserved water stir and let sit for 10 minutes. serve w/ greated cheese and crushed red pepper flakes.

extra virgin olive oil garlic cloves onion crushed tomatoes cannellini beans dried oregano garlic powder salt pepper crushed red pepper flakes

Vanilla Cheesecake With Chocolate Glaze

Heat oven to 350°F In a small saucepan melt 5 tablespoons butter. In a medium bowl combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly forming a 1/2-inch crust up sides of pan. Bake until set 12-15 minutes. Transfer to a wire rack. Reduce temperature to 275°F In the bowl of an electric mixer fitted with the paddle attachment beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined about 3 minutes. Drizzle in eggs one at a time stopping occasionally to scrape down bowl Beat in sour cream and salt Pour batter into crust. Bake cheesecake until sides have set but center appears soft about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the ourside of crust loosening it from pan. When cool cover tightly with plastic; let set at least 4 hours or overnight. To serve place chocolate remaining 2 tablespoons butter and cream in top of double boiler or a heat-proof bowl set over a pan of gently simmering water Srir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle leaving a 1/2-inch border. Chill just until chocolate has set about 10 minutes.

unsalted butter graham cracker crumbs sugar cream cheese vanilla bean eggs sour cream salt heavy cream

Cranberry Mocha Cheesecake

Combine cookie crumbs and butter; press onto the bottom and 2 inches up the sides of a greased 9 inch springform pan; set aside. In a mixing bowl beat cream cheese until smooth. Combine sugar and flour; add to cream cheese and mix well. Add eggs; beat on low speed just until combined. In small bowl dissolve coffee in water; add cream and cinnamon. Stir into the cream cheese mixture just until blended. Pour over crust. Place pan on a baking sheet. Bake at 350 for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. In a large saucepan bring cornstarch and cranberry sauce to a boil. Cook and stir for 2 minutes or until thickened. Cool. In a small mixing bowl beat cream and vanilla until soft peaks form. Gradually add confectioners sugar beating until stiff peaks form. Spread over the cheesecake. Refrigerate 20 minutes or until set. Carefully spread 1 cup of cranberry mixture to within 1 inch of edge; cover and refrigerate remaining cranberry mixture. Refrigerate cheesecake overnight. Just before serving remove sides of pan. Serve with the remaining cranberry mixture.

butter cream cheese sugar flour eggs instant coffee granules hot water ground cinnamon cornstarch whole berry cranberry sauce vanilla extract confectioners' sugar

Antipasto Salad Stack

Cook pasta according to package directions; drain. Cool slightly. While pasta is cooking arrange tomatoes and half of pepperoni around bottom edge of 3 quart glass serving bowl. Layer cooked pasta remaining pepperoni beans olives and cheese in bowl; drizzle with salad dressing. Top with lettuce; cover and chill at least 1 hour or up to 24 hours. To complete recipe toss salad gently just before serving. Note: prep and cook time does not include chilling time.

rotini pasta tomatoes red kidney beans green olives parmesan cheese romaine lettuce leaves

Best Chocolate Syrup Brownies

Preheat oven to 350. In a bowl cream together butter sugar and eggs until very creamy and well blended. Add salt. Stir in flour mixing to blend well. Add chocolate syrup vanilla and chopped nuts. pour mixture into well greased and floured 9 inch square baking pan Smooth top. Bake for about 35 minutes or until toothpick inserted into middle of cake comes out clean. Cool in pan on wire rack but loosen cake around edges. cut into squares. Garnish with walnut or pecan halves or dust with powdered sugar.

butter sugar eggs salt all-purpose flour vanilla extract walnuts pecans walnuts

Patranque (Bread and Bacon Pancake from France)

Remove the crusts from the bread & crumble coarsely. If the bread is very stale it may be softened w/a sml amt of water. Slice cheese thinly. Set the bread & cheese aside. Cut the bacon into very sml pieces & cook in a non-stick frying pan over mod-heat till they are completely transparent & begin to crisp. Add bread to the pan & stir about to soak up the fat from the bacon & break up more. Add garlic. When it begins to brown add cheese slices & stir well. Reduce heat add salt & pepper to taste & allow to brown for about 10 minutes. When a crust has formed turn pancake using a spatula & a plate so the other side can brown for 5-10 minutes. Slide pancake onto a plate divide in 4 portions & serve immediately. SERVING SUGGESTION: Just a green salad was suggested but I see mushrooms sauteed in garlic as another good choice to accompany this dish w/the salad.

bacon garlic clove mozzarella cheese

Sesame Shirataki Noodles

Heat skillet over medium-high heat. Spray with cooking spray. Whisk together peanut butter soy red pepper flakes and sesame oil. Set aside. Add squash slices to skillet and saute until tender. Add drained shirataki noodles continue to saute until noodles are hot. Reduce heat and pour peanut butter mixture over noodles and squash. Cook briefly until sauce is hot and bubbly. Transfer to serving bowl and top with toasted sesame seeds and green onions.

zucchini peanut butter soy sauce red pepper flakes sesame seeds green onion

Minestrone

Place water and meat in slow cooker. Add remaining ingredients except for frozen vegetables and zucchini. Cover and cook on low for 10 hours. Add vegetables and zucchini during last hour of cooking. Remove from slow cooker and allow to cool. Place in freezer bag. Label and freeze. To serve: thaw. Heat until hot and bubbly. Serve topped with Parmesan cheese.

water beef stew meat onion carrot celery Italian tomatoes salt cabbage basil garlic oregano garbanzo beans zucchini

Honey Crisp Coffee Cake

Sift dry ingredients into a bowl. Cut in shortening. Add egg and milk stirring only until all the flour is moistened. Spread into greased 9 inch square pan. Mix topping ingredients together. Cover batter with topping. Bake 25-30 minutes in 400 degree oven. Cut into squares. Best served warm.

flour baking powder salt sugar shortening egg milk butter honey

Shrimp and Spring Vegetable Salad

First make the dressing so the flavors will meld. Pour the Sherry vinegar into a small bowl add the lemon juice and zest finely chopped shallots honey Dijon mustard and chopped tarragon. If you don’t have sherry vinegar any wine-based vinegar will do (Champagne vinegar would be lovely too). Then slowly drizzle in the olive oil while you whisk so the dressing emulsifies. Season to taste with salt and pepper and set aside. Now move onto the salad. I buy the shrimp pre-cooked but you could steam or poach raw ones if you prefer and allow them to cool. You can also buy the bacon pre-cooked but I prefer to cook about 4 slices of center-cut bacon which has less fat and calories than regular bacon but with all the flavor. Feel free to cook more and use the rest for bacon turkey BBQ cheeseburgers later in the week (that’s my plan!). Again you can use turkey bacon for an even more health-conscious approach to the dish just be sure it’s cooked crisply. Once cooled crumble it up. Rinse spin and dry the romaine and radicchio well. I use a whole head of both chopped and then torn into small pieces. Put the prepped greens into a salad bowl add the torn herbs and toss with most of the dressing seasoning a bit with good sea salt and freshly ground pepper. Then add the peas shelled edamame thinly sliced radishes crumbled bacon crumbled goat cheese and halved cherry tomatoes. Toss salad lightly and dish up into individual serving bowls or plates. Top each serving with shrimp and drizzle the remaining vinaigrette over the shrimp. This whole meal will take less than 15 minutes and gives you at least 2 servings of vegetables lean protein from the shrimp and edamame and tons of fiber. Enjoy! One more thing: here’s a note about the edamame and peas. You can often find cooked shelled edamame (soybeans) in the produce section of higher end grocers. If not don’t sweat it. You can use frozen thawed shelled edamame. It’s the same with the peas. If fresh English peas are available great but if not don’t hesitate to use frozen peas or pea shoots if you can find them. If asparagus is in season throw that in too! Just blanch it for 2 minutes in salted boiling water and then shock it in an ice bath. Enjoy this quick fabulous springtime meal tonight!

romaine lettuce radicchio radishes edamame English pea cherry tomatoes mint basil bacon extra virgin olive oil sherry wine vinegar Dijon mustard shallot lemon juice lemon zest fresh tarragon honey

Kolache Kookies

Preheat oven to 350°. Blend butter with ice cream then add flour blend well. Dough will be thick. Roll into walnut size balls depress centers with thumb. Place on cookie sheet and top with spoonful of filling. Bake 15 minutes. Tops will NOT brown. Bottoms will be lightly browned. Cool completely and dust heavily with powdered sugar before serving. If cookies are allowed to sit simply Re-dust cookies with powdered sugar if necessary before serving.

butter vanilla ice cream flour confectioners' sugar

Fuzzyhead's Favorite Saucy Burritos

Preheat oven to 350 degrees. Lightly grease a 9\" x 13\" baking pan. In a large deep skillet heat Soyrizo refried beans and one can of enchilada sauce over medium-high heat until thoroughly blended and heated through. To assemble divide mixture evenly among 8 tortillas. Sprinkle 1-2 tablespoons shredded cheese on top of each and roll up tucking in the ends if you wish. Place rolled burritos seam-side down in the baking dish. Pour remaining can of enchilada sauce over burritos (you may want to spread it around with the back of a spoon for more even coverage). Top with remaining shredded cheese. Cover with foil and bake for 30 minutes or until sauce is hot and bubbly. Serve with optional toppings. If desired you can also bake them a bit longer uncovered to let the cheese brown but we can never wait that long! These can be refrigerated or frozen before baking to serve at a later date.

burrito-size flour tortillas cheddar cheese tomatoes green onion sour cream black olives

Truffle Omelette - Omelette Aux Truffes

Make sure your truffle is thoroughly clean slice it thinly or grate it and poach it in a little water with the salt and pepper for just four or five minutes.(For preserved truffles no cleaning in needed but they need to be drained.) Reduce the water to a dessertspoonful allow it cool and add it to the cream. Whisk your eggs add the poaching water and cream to them and whisk again. Heat your pan gently & add the butter to the pan allow it become very hot but not discoloured then tip the eggs in & move them around a little until JUST starting to set on the outside. Then add the sliced truffles. Allow the top to almost set – baveuse - fold and serve immediately. Serve with a fresh green salad some warm crusty bread and a good bottle of French red wine.

eggs truffles butter

Solo Chicken Breast Stroganoff Style

Saute the onion and mushrooms in butter until the onion is nearly transparent. Cut the chicken breast and the bell pepper into thin slices and add along with the nutmeg and salt. When the the chicken turns white and the peppers become limp add the rest of the ingredients and cook over a medium heat until the chicken is completely cooked through about 10 minutes. Serve over cooked rice or pasta.

boneless skinless chicken breast green bell pepper onion mushroom stems and pieces butter nutmeg sour cream salt pepper white wine

Roasted Squash Vegetable Medley

Preheat oven to 425°F. Combing zucchini yellow squash onions and mushrooms in a large bowl. Add oil to bowl. Toss veggies until all are coated with the oil. Combine the seasonings and sprinkle evenly over the veggies. Toss again to combine the seasoning and then spread them in a shallow baking pan. Place in a hot oven and roast 20 to 25 minutes or until tender. Times may vary due to oven temps. Toss the veggies with tongs about halfway through the cooking time.

zucchini onion button mushroom olive oil poultry seasoning salt fresh ground black pepper

Cinnamon Bread

FOR THE BREAD; measure top 10 ingredients in order given into large mixing bowl. beat three minutes. pour into greased 9x5x3 inch loaf pan. smooth top. sprinkle with topping. FOR THE TOPPING;combine all ingredients. mix till crumbly. sprinkle over smoothedf batter. using a knife cut in a light swirling motion to give a marbled effect. bake at 350 for about 50 minutes. test with toothpick; when inserted it should come outy clean.

all-purpose flour white sugar baking powder baking soda cinnamon salt buttermilk eggs vanilla white sugar cinnamon butter margarine

Cardamom Honey Cookies

In a saucepan over low heat melt together sugar butter and honey. Let cool. Mix together eggs vanilla baking soda and spices. Gradually add to cooled honey mixture. Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).

sugar butter honey eggs vanilla extract cardamom ginger nutmeg lemon peel baking soda all-purpose flour

Gingered Citrus Salad

Sprinkle gelatin over 1/2 cup orange juice in a medium bowl. Let stand 5 minutes. Put remaining juice in a small non-reactive saucepan and bring just to a boil. Add to gelatin mixture and stir until gelatin dissolves. Stir in ginger and chill until slightly thickened (takes about 90 minutes stir occasionally). Chop orange and grapefruit sections drain. Stir fruit and crystallized ginger (if using) into thickened gelatin. Pour into individual serving dishes (I put it directly into small plastic refrigerator containers) and chill until firm.

unflavored gelatin ground ginger crystallized ginger oranges grapefruit

Spinach Stuffed Tomatoes ( Domates Ghemisties)

Slice 1/2 inch from top of each tomatoe; remove stem end and coarsely chop rest of top; set aside. Scoop out pulp and seeds; chop pulp and reserve. Lightly salt tomato cavities and let drain upside down on paper towels. Heat oil in large skillet. Add onion and saute until tender. Add tomato pulp and tops spinach parsley dill and pepper. Cook uncovered over high heat until most of the liquid is absorbed about 5 minutes. Remove from heat and stir in all but 2 tablespoons of cheese;set aside to cool. Preheat oven to 375 degrees. Lightly oil large baking dish. Divide stuffing evenly among tomato shells; sprinkle with remaining feta. Place in dish and bake until tomatoes are cooked through but not splitting about 20 minutes.

tomatoes olive oil green onions fresh spinach frozen chopped spinach fresh dill fresh parsley fresh ground pepper feta cheese

Easy Spaghetti With Meatballs

Preheat oven to 400 spray recessed sheet. Bring a large pot of water to boil. Set sauce to simmer. Combine ground beef oatmeal Italian dressing and eggs mix thoroughly roll into meatballs. Bake meatballs 30-40 minutes uncovered in recessed sheet. Boil spaghetti. Strain spaghetti do not rinse toss with olive oil. Combine sauce and meatballs in covered dish. Serve.

spaghetti lean ground beef oatmeal eggs olive oil

Honey Barbecue Riblets (Applebee's)

Season ribs with salt pepper and garlic. Place on a medium hot grill and sear on each side. Continue grilling until the ribs are nearly done. Place ribs in a broiler pan on a rack. Fill the bottom of the pan with the water and liquid smoke. Close pan or cover it to seal it. Place in the oven at 275 degrees F. for 2 to 5 hours. The longer you leave them the more tender they will be. Brush with plenty of heated barbecue sauce right before you serve.

barbecue sauce water liquid smoke garlic cloves

T-Dawg Turkey Chili

Add oil to large pot and sauté onion and garlic on medium-low. Once translucent add ground turkey cured turkey or breast meat and 1 tbsp of chili powder. Sauté until ground turkey is almost fully cooked. Add chicken stock beans (can be drained or straight out of the can) chilies and another tbsp of chili seasoning and cook for 15 minutes on medium high. Add stewed tomatoes tomato paste tomato sauce diced tomatoes and last of chili seasoning. Bring to slow boil and then simmer uncovered on low for 45 minutes stirring occasionally. Add cilantro cook for additional 5 minutes and serve hot!

garbanzo beans pinto beans black beans kidney beans chili beans ground turkey turkey turkey breast chili powder habanero stewed tomatoes tomato sauce tomato paste tomatoes garlic cloves olive oil cilantro salt

Healthy Oatmeal Pancakes

Heat milk or water until hot (if using water-I just used hot tap water). Add oats & set aside Mix remaining dry ingredients & add to oatmeal mixture Fold in egg whites and mix until well blended. I use my stick blender for a smoother batter; but that is optional! The batter is thick; depending on how long the oats have soaked you may want to add a little water to thin it out. Cook on a nice hot griddle! There are variations listed on the link provided above--you can add nuts blueberries or protein powder! I am a \"topper-\" I spread natural peanut butter on top sliced bananas & sugar free syrup!

old fashioned oats nonfat milk water baking powder cinnamon

Dion's Magical Tuscan Style Vegetarian Vegetable Soup

Start with at least a 6 quart pot. Empty both cans of tomatoes stewed and diced into the pot using a little tap water in each can to swish around and get everything out. Use your bare hands to squash up the tomatoes a bit smaller than they already are just so the chunks aren't giant. Add water from the tap. Start with less than you think you need as you can always add more; you want plenty of room for vegetables. 8 cups is a rough estimate of what I usually use. Turn burner to medium-high add the can of tomato sauce Italian seasoning (I use Trader Joe's 21 Seasoning Salute) bouillon (I use Better Than Bouillon) and the bay leaves. NOTE: If you are using a different type of broth/bouillon just follow the product instructions or your own taste to get about 8 cups of broth to start your soup. Get out your favorite chef's knife and cutting board. Start with the carrots celery and onion. This is your mirepoix. Coarsely chop everything into large bite sized pieces. A diagonal cut makes the carrots and celery extra pretty in the soup. (You may sauté these veggies first in olive oil or butter but in my experience it hasn't made a discernible difference so I just toss them into the soup and enjoy the ease and time saved.). Once your mirapoix is in with the herbs and spices flavoring the broth you can put on some music or a podcast and just start chopping things and throwing them into the soup at your leisure. Usually spinach goes in last but at this point it matters very little in which order you add the ingredients to the soup. NOTES ON CHOPPING THE VEGGIES: It's best to strip the kale leaves from their thick stalks before chopping the leaves up. Most of these veggies will be a pretty coarse chop--if you do a finer chop you may want to shorten the cooking time so they don't get mushy. Slice everything you can (green beans carrots celery) on the diagonal. It looks pretty and they cook up nicely without breaking apart. Once all the veggies are in adjust broth level as needed by adding water and bouillon if you need to. Simmer for 45 minutes or until veggies are tender but not mushy. Add salt and pepper according to your taste. A little red pepper flakes or cayenne adds a nice kick too. Keep an eye on the temperature. Once the soup starts bubbling you can turn it down to low and put a lid on the pot. I usually keep the lid cracked propped open by a wooden spoon so it doesn't get too hot. You want to keep it at a calm simmer not a boil. Add rinsed kidney and butter beans. (Can be subbed out for almost any other canned beans. Even frozen lima beans are excellent in this.) Simmer another 10-15 minutes. IF YOU ADD PASTA: cook the pasta in a separate pot when your soup is already about done. Get it al dente and drain it. Add it at the very end. This way it won't soak up your precious broth as it cooks. You may serve this soup almost immediately but it definitely benefits from sitting out a while after it's done. I recommend letting it stand at least 20 minutes. Serve it topped with shaved/grated hard Italian cheese and cracked pepper and/or fresh parsley.

water Italian stewed tomatoes diced tomatoes kale canned tomato sauce butter beans canned kidney beans yellow onion carrots green beans celery ribs fresh Italian parsley bay leaves fresh spinach frozen chopped spinach salt fresh coarse ground black pepper green cabbage

Lime Couscous With Summer Veggies

Prepare couscous according to package directions*. Meanwhile in a large skillet cook and stir carrots in hot oil for 2 minutes. Add zucchini and green onion; cook and stir 6 minutes or until vegetables are just tender. Transfer couscous to large bowl and fluff with a fork. Add carrot mixture. In a screw-top jar combine lime juice oil honey salt and black pepper. Cover and shake well. Pour over couscous mixture; toss to combine. Top with walnuts and cheese. TIP: If you like prepare couscous with reduced sodium chicken broth and decrease salt to 1/2 teaspoon.

couscous carrots olive oil zucchini green onions limes lemon juice olive oil honey salt fresh ground black pepper walnuts parmigiano-reggiano cheese

Tex Mex Chicken, Corn and Black Bean Salad (Ww)

In large bowl combine chicken beans corn tomatoes onions salsa vinegar and cilantro; refrigerate covered at least 2 hours or overnight. Line serving platter with lettuce leaves. Top lettuce with chicken mixture; sprinkle with tortilla chips. SERVING (1 1/2 CUPS) PROVIDES: 3 Vegetables 3 Proteins 1 1/4 Breads. PER SERVING: 321 Calories 4 g Total Fat 1 g Saturated Fat 48 mg Cholesterol 707 mg Sodium 46 g Total Carbohydrate 6 g Dietary Fiber 27 g Protein 67 mg Calcium; 6 points.

boneless skinless chicken breasts black beans frozen corn kernels tomatoes red onion salsa red wine vinegar fresh cilantro lettuce leaves tortilla chips

Anita's Chicken and Dumplings

In large Dutch oven or kettle combine chicken bouillon cubes butter celery onion carrots parsley poultry season rosemary salt pepper; cover with water and bring to a boil. Turn down temperature and cook on low until chicken and vegetables are tender. (approximately 1 hour) Remove chicken breasts cool and cut up in bite size pieces and return to vegetable broth mixture in kettle. --- BISQUICK DUMPLINGS --- 2 cups Bisquick baking mix 1/8 teaspoon dried thyme 1/8 teaspoon black pepper 1/8 teaspoon poultry seasoning 1 dash ground nutmeg 1 tablespoon dried or fresh parsley -- minced 2/3 cup milk For dumplings combine bisquick mix thyme black pepper nutmeg poultry seasoning parsley; stir in milk just until moistened. I usually double the dumpling recipe because we like lots of dumplings and a thicker gravy. Drop by tablespoonfuls onto the boiling broth. Cook uncovered for 10 minutes; cover and cook 10-15 minutes longer.

chicken breasts chicken bouillon cubes butter celery onion carrot parsley poultry seasoning rosemary salt pepper water Bisquick baking mix dried thyme black pepper poultry seasoning ground nutmeg parsley milk

Hi Protein Vanilla Bran Muffins

Combine all dry ingredients in bowl. Set aside. Combine wet ingredients together. Mix well. Mix dry ingredients into wet mixture. Pour into muffin cups. Bake at 350 for 25 minutes.

egg vanilla Splenda sugar substitute milk baking powder baking soda

Streusel Topping

mix together well. I put in a ziplock bag and store in the freezer then pull it out as I need it.

brown sugar white sugar unsalted butter cinnamon salt vanilla bread flour

A Little Chocolate Cake

Melt chocolate in microwave; cool. Mix flour baking soda and salt. In lg bowl beat egg and sugar. Beat in water and oil. Stir in chocolate and dry ingredients. Pour into greased 8x8 baking pan. Sprinkle with chocolate chips. Bake at 350* for 35 minutes.

flour baking soda salt egg sugar water

Buffalo Chicken Wings With Blue Cheese Dip

Preheat Broiler. Cut chicken wings in thirds cutting between the bones. Discard wing tips. Melt butter and add cayenne hot sauce and 1 teaspoons kosher salt. Put wings on sheet pan and brush with melted butter mixture. Broil about 3 inches below heat source for 8 minutes. Turn wings brush with butter and broil 4 more minutes or until cooked. For dip: Place blue cheese mayo sour cream milk worchestershire salt and pepper in bowl of food processor fitted with steel blade. Process til smooth. Serve the chicken wings hot or at room temp with blue cheese dip and celery sticks.

chicken wings butter cayenne pepper kosher salt gorgonzola blue cheese mayonnaise sour cream milk Worcestershire sauce kosher salt black pepper

Asian Roasted Duck Breast

Place everything except duck duh in a blender/processor/immersion. Score duck breasts with a knife but not deep enough that you cut the meat. Place breasts in a zip lock and pour marinade inches Allow to sit in the fridge for a day. Preheat oven to 350. Drain and reserve marinade. Place breasts in a small roaster skin side up and roast for 30 minutes. After 30 minutes remove and tent with foil. While they are roasting take reserved marinade and heat on medium to reduce by half. You can also add some cornstarch (about 1 tsp) to thicken it up.

soy sauce honey tahini red wine vinegar Worcestershire sauce garlic cloves ginger duck breasts

Texas Chili Con Carne With Beans

Fry bacon until crisp. Remove bacon and drain on paper towel. Brown half the beef cubes in pan with bacon drippings five minutes. Place in slow cooker. Repeat with remaining meat. Stir bacon and remaining ingredients into 3 1/2 quart slow cooker. Cover and cook on low setting about 10 hours or until beef is tender. Stir occasionally. If you don't have a slow cooker place in large pot cover place on stove under low heat and follow directions above.

bacon boneless beef cubes kidney beans tomatoes tomato sauce onion carrot green pepper celery parsley garlic cloves bay leaf chili powder salt pepper

Slow Cooker BBQ Pork

Spray the inside of your crock pot with nonstick cooking spray. Place onions at the bottom of the crock pot. Trim visible fat from pork. Season your meat to your liking with salt smoked paprika garlic powder onion powder and black pepper. In a large pan heat 1 tablespoon of olive oil. Sear pork on all sides. About 2-3 minutes per side. Once meat is seared remove and place on top of onions. Using the same pan add the remainder of the ingredients and simmer for 5 mins until sauce starts to light bubble stirring occasionaly making sure to scrape the bottom of the pan to incorporate all the drippings into the sauce. Pour over pork. Cook on 1 high for one hour then reduce heat to low and cook for an additional 5-6 hours. About halfway through the cook time remove visible oil floating in the surface with a ladle. This will ensure a delicious non-greasy sauce at the end!

onions garlic cloves low sodium chicken broth chili powder brown sugar salt cumin cinnamon liquid smoke olive oil barbecue sauce black pepper salt onion powder garlic powder

Zucchini-Salsa Burgers

Combine ground beef bread crumbs egg zucchini salsa onion chili powder and cumin. Shape into 4 patties and refrigerate for at least 30 minutes. Make sauce by combining mayo salsa mustard chili powder and cumin in a small bowl. Cook burgers on a gas grill (oiled) or George Foreman Grill until done to your liking about 4-5 minutes per side. Toast buns if desired. Spread bottom bun with sauce top with burger cheese and toppings of your choice. Spread more sauce on top bun and put on burger. Serve with dill pickles and french fries or potato chips.

ground beef egg zucchini salsa purple onion chili powder cumin mayonnaise salsa chili powder cumin prepared yellow mustard lettuce

Dad's Sunday Casserole..."beef With Beer"

Preheat the oven to 180°C Cut beef into 2.5cm-3cm cubes. Season with salt and pepper and add about 2 T. oil to beef and mix well. Heat a large frypan over a medium-high heat. Brown the beef in two or three batches. Remove each batch and place it in a casserole dish. Reduce heat in pan and add a little extra oil add the onions and garlic and cook for 1-2 minutes stir occasionally. Sprinkle in the flour and stir until the onion and garlic are coated. Gradually pour the beef broth stirring well. Add the Worcestershire Sauce soy sauce beer and brown sugar stirring until the mixture boils. Pour over the beef in the casserole dish and stir to combine. Cover the casserole dish place in the oven and cook until the beef is very tender about 2-2 1/2 hours. Stir every 40 minutes or so adding water if needed to keep the ingredients just covered with liquid.

stewing beef garlic cloves plain flour Worcestershire sauce soy sauce beer brown sugar

Pastichio

In skillet saute onion in butter. Add ground beef and brown. Add tomato sauce tomato paste and seasonings and simmer for 1 hour. While meat is simmering cook macaroni noodles for 10 minutes; drain. Add 1 cup grated cheese and mix well. For cream sauce: Dissolve flour in 1 cup cold milk. Heat remaining milk with butter and add flour-milk mixture. Cook until thick stirring constantly. Remove from heat add well beaten eggs gradually stirring well. Return to heat and cook for 3 minutes longer; add grated cheese. Remove from heat. In a large bowl take 1/4 of the cream mixture and mix with macaroni. Add meat sauce and mix all together. (Mixture will be juicy). Pour into a 10 X 15 inch buttered pan. Top with remaining cream sauce. Bake @ 350 for 1 hour or until nicely browned. Cut into squares.

lean ground beef onions butter tomato sauce tomato paste garlic powder elbow macaroni romano cheese milk flour romano cheese butter eggs

Decadent Low-Carb Reduced-Fat Vanilla Ice Cream

Blend cream half and half Splenda and vanilla until well incorporated. Follow preparation instructions for your particular ice cream maker. Note: If the mixture is left in the freezer for a significant period of time it will become rock hard. Place in the microwave for a few seconds to soften before serving. Try adding 1/4 cup creamy peanut butter or fresh fruit. Delicious!

heavy whipping cream Splenda granular vanilla bean paste pure vanilla extract salt rock salt

Artichoke Ale Dip

Thoroughly blend all ingredients together in blender or food processor. Pour into a 2-quart baking dish. Bake at 350F about 30 minutes until bubbly and golden.

frozen artichoke hearts cream cheese ale parmesan cheese garlic cloves lime zest cayenne salt pepper

Pommes Fondantes

Preheat oven to 220c or 400f. Cut potatoes in sections and then \"turn\" into barrel shapes 5cm (2inches) in length. Allow 3 per person. Stand potato barrels in a deep tray and add sufficent stock to come half way up the potatoes. Brush well with melted butter and season. Place in oven and cook until potatoes are golden brown on top and stock is almost completely reduced. Baste frequently with stock in the pan and brush with melted butter to build up a nice gloss. Serve sprinkled with the chopped parsley.

potato butter parsley

Horseradish Baked Salmon

Heat oven to 400 degrees. Whiz the bread into crumbs in a food processor. Add the horseradish and thyme then season and mix well. Put the salmon in one layer in a lightly oiled baking dish. Press the crumbs on to the flesh. Bake for 10-12 minutes.

ried thyme

Brown Butter & Chestnut Gnocci

Peel and small dice the onion. Cut off and discard the stem ends of the brussel sprouts; quarter the brussel sprouts. Peel and finely shop the garlic. Roughly chop the chestnuts. Use a peeler remove the yellow rind of the lemon avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds. In a large pan heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and season with salt and pepper. Cook stirring occasionally 3 to 4 minutes. or until softened and fragrant. Add the brussel sprouts and garlic; season with salt and pepper. Cook stirring occasionally 6 to 8 minutes or until lightly browned and slightly softened. Transfer to a bowl and season with salt and pepper. Wipe out pan. In the same pan heat the butter on medium-high until melted. Cook stirring occasionally and swirling the pan 2 to 3 minutes or until deep golden brown and nuttily fragrant. (Be careful not to overcook as the butter can burn easily.). Add gnocchi to the pan and cook stirring occasionally 3 to 4 minutes or until lightly browned and slightly crispy. Add the chestnuts (or pine nuts) and lemon zest; season with salt and pepper. Cook stirring occasionally 30 seconds to 1 minute or until fragrant. Add the cooked vegetables and 1/4 cup of water to the pan. Cook stirring occasionally 1 to 2 minutes or until thoroughly combined. Turn off the heat. Stir in 3/4 of the mascarpone cheese. Season with salt and pepper to taste. Just before serving in a large bowl combine the remaining mascarpone cheese and the juice of all 4 lemon wedges; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste. Add the pea shoots and radishes; toss to thoroughly coat. Season with salt and pepper to taste. Divide the finished gnocchi between 2 plates. Serve with the salad on the side.

garlic cloves red onion Brussels sprout radish butter mascarpone cheese chestnuts

Lamb Shank Rogan Josh

Preheat oven to 180°C. Mix fresh ginger garlic turmeric and bay leaves in a large bowl. Add lamb toss to coat well then stand at room temperature while you make the sauce. Grind fennel and cardamom seeds in a mortar and pestle. Heat 2 tablespoons oil in a frypan over medium heat. Cook onion stirring for 6 minutes or until softened. Add all ground spices and stir for a further 5 minutes or until the mixture is aromatic. Set aside to cool slightly then puree to a coarse paste in a blender or processor with chilli cheese tomatoes and remaining 2 tablespoons of oil. Place lamb and its spice mix in a heavy-based lidded casserole or large saucepan. Add the paste and enough water to cover meat (about 300ml). Stir to combine then cover surface closely with a sheet of wet baking paper and foil to hold moisture. Cover with the lid then bake in oven for 1 1/2 hours stirring from time to time until the lamb is very tender. Garnish with coriander and serve.

fresh ginger garlic cloves turmeric bay leaves lamb shanks fennel seeds cardamom pods onion ground ginger red chilies cottage cheese tomatoes coriander sprig

Guinness Chocolate Layer Cake

Whisk all ingredients for syrup over medium heat in a saucepan until smooth and sugar has dissolved. Preheat oven to 350. For the cake add the stout to a small saucepan combine with 1/3 C cocoa and bring to a simmer. Remove from heat and add semisweet chocolate stirring until melted. Add buttermilk to slightly cooled mixture. Combine 2T cocoa 2T sugar and 2T flour and use to coat 2 8 or 9 inch cake pans coated with cooking sprag. Beat butter until smooth and add 1 3/4 c sugar until blended. Incorporate eggs and vanilla. Add 2 C flour baking soda baking powder and salt to butter mixture alternately with chocolate mixture stirring until blended. Batter may look curdled. Pour batter into prepared pans and bake for 25-30 minutes or until toothpick in center comes out clean. Cool in pans for 10 minutes invert onto cooling rack. Poke holes in top of cakes with a skewer or toothpick and spoon drizzling syrup over cakes. For Bittersweet icing boil cream remove from heat and add chocolate and stir until combined. Cover tightly and chill then beat with hand mixer UP TO 3 HOURS BEFORE SERVING CAKE. Add remaining ingredients when soft peaks form. Spread warmed jelly onto one cake (bottom layer). Cover jelly with 1/4 of bittersweet icing place 2nd layer on top and ice cake with remaining icing. Press Nuts into sides of cake.

dark brown sugar cocoa powder cocoa powder buttermilk sugar sugar flour flour butter eggs vanilla baking soda baking powder salt red currant jelly walnuts heavy cream bittersweet chocolate confectioners' sugar vanilla salt

Sauce for Chicken

Mix all ingredients. pour over chicken pieces. bake.

catsup brown sugar

Chicken Breasts Royal

Place chicken in a single layer in a greased 9x11 inch pan or small roaster. Mix together soup sour cream flour and onion in a bowl stirring well. Add wine seasoning salt paprika and gravy browner. Stir. Spoon over chicken. Bake uncovered in 350 oven.

boneless skinless chicken breast halves fat free sour cream all-purpose flour green onions white wine seasoning salt paprika

Air Fried "BELTCH" Sandwich (Bacon, Egg, Lettuce, Toma

Cook bacon in a skillet to desired crispyness. Spray outside of sandwich thins with cooking soray. Place sandwich thins in air fryer and cook for 1-2 minutes or until slightly crisp. Cook eggs in clean skillet using a paper towel to transfer some of the bacon grease from the bacon skillet to the egg skillet. Separate the tops of the sandwich thins and place the cheese on the bottoms then the bacon then the egg place the top next to the assembled bottom in the air fryer basket. Cook in the air fryer until cheese melts. Remove from the basket and top with tomatoes and lettuce. Spread mayo on the inside of the tops put them onto the bottom assembly and serve.

bacon eggs romaine lettuce tomatoes light mayonnaise

Creamy Chicken Parmesan Salad Wraps

Brush chicken with 1 tablespoon oil; season with salt and pepper. Grill over medium heat for about 15-20 minutes or until cooked through. Brush peppers with remaining oil and grill until limp and slightly charred; slice into strips. Whisk together roasted garlic dressing Parmesan and Dijon; set aside. Warm tortillas over the grill for a few minutes on each side and wrap in a clean towel to keep warm. Toss lettuce with peppers and sun-dried tomatoes; top with chicken. Wrap salads in tortillas; drizzle with dressing and hot sauce.

boneless skinless chicken breasts salt pepper parmesan cheese Dijon mustard flour tortillas romaine lettuce sun-dried tomato cayenne pepper sauce

Tiny Marmalade Biscuits

Heat oven to 425F. Mix marmalade and butter; spread in 8x8x2\" baking pan. Stir baking mix and water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll into 8\" square; place on marmalade-butter mixture in pan. Pat dough evenly into corners; cut into 36 squares. Bake 15-20 min. Invert pan on serving plate. Biscuits will break off into small bite-size pieces. Serve warm. 3 dozen biscuits.

orange marmalade butter Bisquick baking mix water

Tiger Candy

Mix the peanut butter dry milk and honey together. Roll it into small balls. It is it too dry to roll add a little more honey (up to 2 tablespoons). Roll the balls in the shredded coconut or chopped nuts.

peanut butter instant milk honey

Portuguese Beef and Onions (Bifes De Cebolada)

Heat the oil in a large frying pan until very hot add the beef and fry for 2-3 minutes to seal on all sides. Add onion garlic tomatoes parsley and bay leaf season with salt and pepper and heat to simmering point. Reduce the heat to low cover and cook for 20 minutes. Remove the lid raise the heat bring to the boil and continue to boil rapidly uncovered for 5 minutes to reduce the amount of liquid. Add salt and pepper to taste. Serve hot sprinkled with fresh coriander.

olive oil beef steak onions garlic cloves tomatoes parsley bay leaf red pepper flakes cayenne pepper

Chocolate Chip Cinnamon Rolls

In a small bowl dissolve yeast in warm water. In a bowl combine the flour 1 tablespoon sugar and salt. Cut in 2 tablespoons of the butter until crumbly. Add the milk egg yolk and yeast mixture; stir well. Cover with plastic wrap; refrigerate for at least 4 hours or overnight. Turn dough onto a lightly floured surface. Roll out into a 10-in. x 6-in. rectangle. Melt remaining butter; brush butter to within 1/2 inches of edges. Combine the brown sugar cinnamon and remaining sugar. Sprinkle over dough then sprinkle with chocolate chips. Roll up jelly-roll style starting with a short side; pinch seam to seal. CUt into 1-in. slices; place cut side down in a greased 8-in. square baking dish. Cover and let rise in a warm place until doubled about 1-1/2 hours. Bake at 375° for 15-18 minutes or until golden brown. In a bowl combine the confectioners' sugar butter vanilla and enough milk to achieve drizzling consistency; drizzle over warm rolls. Serve warm. NOTE: Rolls may be frozen for up to 2 months. Reheat in the microwave before serving if desired.

active dry yeast warm water all-purpose flour all-purpose flour sugar salt butter margarine milk brown sugar ground cinnamon confectioners' sugar butter margarine vanilla extract hot water

Monterey Jack Chicken

1. Wash your chicken! You don't know where the butcher's hands have been. 2. In a Tupperware bowl or big ass ziplock combine the oil vinegar soy sauce garlic oregano salt and pepper. 3. Put chicken in and coat it with the marinade. Fridge it until tomorrow. 4. Grill chicken over medium heat for 7-10 minutes on each side. Nice 'n sear-marked. 5. Top with cheese onion tomato and avocado. 6. Eat. :P.

boneless skinless chicken breasts olive oil red wine vinegar soy sauce minced garlic cloves dried oregano salt pepper red onion tomatoes avocado monterey jack cheese

Creole Stuffing

In a large bowl combine the first 10 ingredients; add enough chicken broth to moisten. Transfer to a greased 2 quart baking dish. Cover and bake at 325 for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. NOTE:You may substitute the following spices instead of creole seasoning: 1 teaspoon each garlic powder and paprika and 1/4 teaspoon each cayenne pepper dried thyme and ground cumin.

ham smoked kielbasa green pepper celery onions eggs chicken broth

Fresh Cherry Smoothie

ombine all ingredients in a blender; process until smooth. Serve immediately.

sweet cherries plain fat-free yogurt honey

Lasagna Supreme

Cook sausage onion and garlic in a large skillet over medium-high heat until meat is brown stirring to separate meat. Add tomatoes with juice tomato paste basil and marjoram. Reduce heat to low and cover; simmer 15 minutes. Meanwhile cook lasagna noodles according to package directions; drain. Beat eggs in large bowl; add cottage cheese 1/2 cup Parmesan cheese parsley salt & pepper. Mix well. Place three noodles in bottom of 13\"x9\"x2\" baking pan. Spread half of cottage cheese mixture over noodles then half of meat mixture and half of mozzarella cheese. Repeat layers. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake lasagna 40 to 45 minutes or until bubbly. Let stand 10 minutes before cutting.

Italian sausage onion garlic cloves whole tomatoes tomato paste marjoram basil eggs cottage cheese parmesan cheese parsley flakes salt pepper mozzarella cheese

Chazz's Chili

Brown beef in frying pan; Drain. Combine beef and all other ingredients into large pan and cook on medium heat partially covered until hot the longer you cook the better it tastes. Add more water for thinner chili less for thicker chili(careful not to burn). Serve with crackers top with sour cream & cheese if desired.

ground beef water garlic clove oregano tomatoes cayenne pepper flour chili powder ground pepper salt onion colby-monterey jack cheese red kidney beans dark red kidney beans

Spinach and Scallion Dutch Baby

Remove the top rack in the oven and preheat to 450°. In a large pot of boiling salted water cook the spinach until wilted about 1 minute. Drain and let cool. Squeeze the spinach dry and coarsely chop it. In a blender mix the eggs milk flour 1 1/2 teaspoons of salt 1/8 teaspoon of pepper and the nutmeg until smooth. In a 12-inch cast-iron skillet melt the butter. Add the scallions and cook over moderate heat until tender about 3 minutes. Add the spinach and cook until heated through about 1 minute; season with salt and pepper. Increase the heat to high and cook for 1 minute without stirring. Pour in the batter sprinkle with the Parmesan and transfer the skillet to the oven. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm. MAKE AHEAD The Dutch baby can be baked up to 4 hours ahead; reheat in the skillet in a 425° oven for 5 minutes.

eggs milk all-purpose flour nutmeg unsalted butter scallions parmesan cheese

Chicken Parmesan

Preheat the oven to 450 degrees F. Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl combine the eggs and water beat until frothy. Put the bread crumbs on a plate season with salt and pepper and Parmesan. Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour and then dip them in the egg wash to coat completely letting the excess drip off then dredge in the bread crumbs. When the oil is nice and hot add the cutlets and fry for 4 minutes on each side until golden and crusty turning once. Pour marinara sauce (right out of the jar) over the chicken and sprinkle with mozzarella Parmesan and basil. Add a little Olive oil over all. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

boneless skinless chicken breasts all-purpose flour eggs water mozzarella cheese parmesan cheese spaghetti