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chocolate covered strawberries | - 20 bunch strawberries
- 1 packages chocolate chips | - put chocolate chips in microwave for 30 seconds
- get pan out and put wax paper on top
- dip strawberries in chocolate
- put in fridge wait 20 minutes
- take out fridge and than enjoy | this valentine's day make your sweetie these elegantly rich chocolate covered strawberries . they are easier to make than you think |
chicken enchiladas | - 2 cans cream of chicken soup
- 4 ounces sliced ripe olives
- 2 (4 ounce) cans green chilies, chopped and seeded
- 12 ounces cheddar cheese
- 1 pint sour cream
- 12 flour tortillas
- 2 cups chopped cooked chicken or 2 cups turkey | - Mix soup with sour cream and set aside.
- Mix olives, green chiles, chicken and 1/2 of the cheese.
- Add 1/3 soup and cream mixture.
- Divide among 12 tortillas and roll up, place seam side down in a greased 9 x 13 baking pan (it will take 2).
- Put rest of soup mixture on top;cover with remaining cheese.
- Bake at 350 for 30 minutes or until bubbly. | these are the best chicken enchiladas, my dish of choice anytime i go out for mexican if you're an enchilada lover like me, you will love these |
chili | - 2 can beans
- 2 packages lb hamburger
- 4 can tomato sauce
- 1 tbsp worshershire sauce
- 1 packages chili powder
- 1 cup brown sugar
- 1 cup WATER | - brown hamburger and drain excess grease
- add other ingredients together to hamburger
- add one to two cups of water to taste or desired consistency, more chili powder can be added if taste desired
- let simmer for 20 mins on high heat then turn to low heat for 30 more mins | chili with ground turkey, black beans, pinto beans, crushed tomatoes, corn, onion soup mix, chili, minced garlic, chicken broth |
sweet and sour meatballs | - 1 lb chopped beef
- 34 cup breadcrumbs, seasoned
- 1 egg
- 1 can whole berry cranberry sauce
- 2 bottles chili sauce | - mix first 3 ingredients, shape into walnut sized balls.
- bake in 350 ovem until browned on both sides (or microwave on hi 5 mins, in 2 batches) remove, heat sauces in pot on stovetop to boiling,, add meatballs.
- cover and simmer 40 minutes. | tender beef and pork meatballs, coated in a tangy homemade sauce . serve these at your next party and watch them disappear in no time |
guacamole | - 1 avacado
- 1 clove garlic
- 1 handfull cilantro
- 4 serano chiles
- 1 salt to taste
- 1/4 cup water | - put all ingredients in blender and blend till smooth
- put in serving dish and enjoy with anything | guacamole with avocado, tomato, green onions, chopped fresh cilantro, lime juice, knorr garlic minicube |
brazilian black beans | - 250 grams black beans
- 3 bay leaf
- 1 bacon rind (optional)
- 2 tbsp oil
- 1 larged chopped onions
- 1 large rippen tomato
- 3 clove garlic, minced
- 1 pinch salt and pepper, to taste
- 5 springs of coriender | - rinse and soak beans overnight with several inches of water.
- discard the soaking liquid and add beans, 2 bay leafs and bacon rind (if use it) in a heavy bottomed pot with 1l of water.
- in high heat bring beans to a boil.
- reduce to low to a simmer and cook until the beans are soft
- in a pan, add the oil, the other bay leaf and saute onions until soft without color.
- add tomatoes and saute for 1 minute.
- add the garlic and saute until fragrant.
- add the beans and the liquid and cook for some more minutes, until liquid has thickned a bit
- add the whole coriender springs and cook for 2 minutes more.
- turn of the heat, discard coriender, bay leaf and bacon rind and add salt and pepper to taste
- *tomatoes aren't tradicional in brazilian preparation, but I think it works great, anyway*
- *serve with cooked rice, steak and french fries for a very tradicional and loved brazilian meal* | this is a delicious black bean recipe from my brazilian/argentinian cousin, katia . she makes the best black beans, the recipe handed down to her from her father, another great cook |
roasted pepper salad | - 2 green peppers
- 2 reed peppers
- 1 small onion
- 1 tbsp olive oil
- 1/2 tbsp vinegar
- 1 salt to taste | - preheat the oven to 500F
- place the peppers in a bake dish
- bake them 8 to 10 minutes ,turn them and bake 8more minutes from the other side
- after cook and brown take them from oven ,place them inside of a plastic closed bag (this will help to peel them more easily)
- after 10 minutes take them from the bag and peel them
- slice the peppers and the onion
- add the olive oil ,vinegar and salt
- (can be done on barbecue) | a colorful vegan salad with smoky bell peppers, olive oil, and garlic . simple and addicting vegan side dish. |
black bean brownies | - 15 oz can black beans
- 3 eggs
- 3 tbsp veg. oil
- 1/4 cup cocoa powder
- 1 pinch salt
- 1 tsp vanilla
- 3/4 cup sugar
- 1 tsp instant coffee(optional)
- 1/2 cup milk chocolate chips(optional) | - preheat oven to 350
- grease 8x8 pan
- combine beans, eggs, oil, cocoa powder, salt, vanilla, sugar, and coffee in a blender.
- blend until smooth.
- pour mixture into pan.
- sprinkle chips over mixture.
- bake until top is dry and edges start to pull away from sides, about 30 minutes. | none |
chicken cacciatore | - 3 chicken breast
- 1/4 red bell peppers
- 1 carrot
- 2 clove of garlic diced
- 3/4 can diced tomatos
- 1/2 onion diced
- 2 tsp tomato paste
- 1/3 cup low sodium chicken broth
- 1 italian seasoning as desired
- 3 tbsp flour
- 1 olive oil
- 1 salt and pepper | - Roll chicken in flour then heat oil up and brown chicken.
- Take chicken out of pan and put it to the side
- Using the same oil.
- Take out any pieces of fat in the oil.
- cook the garlic, onions, bell peppers, and carrots for about 4 mins
- Mix in tomatoes, chicken broth, and tomato paste.
- Bring to a boil and season as desired
- Place the chicken in the pot and any juices with it.
- Let simmer for about 20 mins or untill chicken is white inside
- Can serve over rice or pasta | none |
no bake peanut butter pie | - 16 each oreo cookies
- 1 can condensed milk
- 2 cup peanut butter
- 2 envelope unflavored gelatin
- 1 box hersheys white chocolate instant pudding
- 2 cool whip 8oz.
- 1/2 cup water | - start buy crushing your oreos till dirt like consistency
- press into springform pan well and refrigerate 20 minutes
- well your pie crust set start by adding your PB to bowl and beat well with hand mixer or kitchen aide.
- once whipped add your condensed milk and dry pudding package and beat till smooth.
- add your 2 envelopes of gelatin to water stir completely till no lumps.
- add to mixture and beat well.
- add your cool whip and beat.
- Now add all ingredients to cooled pie crust
- refrigerate for atleast 4hours.
- Decorating I used 1/2 cup semi sweet chocolate chips and drizzled on top..fresh whipping creme piped on top to your taste. | this skinny no bake peanut butter pie is light and creamy and ever so addicting whip this up in minutes for a dessert everyone will love |
homemade ranch dressing | - 2 tbsp Dried parsley
- 1 tsp Dried dill
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Dried basil
- 1/2 tsp Pepper | - mix all ingredients and store in airtight container
- how to make dressing whisk together a 1/3 cup mayo, 1/4 cup milk with 1 tablespoon of dry seasoning.
- Can be refrigerated for 3 days | cool, creamy homemade ranch is great for dressing salad, but it's also great as a dip for vegetables, chips, or chicken wings. |
chili con carne | - 1 lb burger
- 2 can pinto beans
- 2 can red kidney beans
- 1 packages chili seasoning
- 1 can rotel (not drained)
- 1 can stewed tomatoes (not drained)
- 1 cup corn
- 1 cup onion
- 3/4 cup green peppers
- 1 clove garlic
- 8 oz tomatoe sauce
- 1 chili powder
- 1 basil
- 1 crushed red peppers
- 1 garlic powder | - cook beef
- add all contents to a slow cooker or a big stewing pot
- add seasonings
- bring to a boil and simmer about 20 minutes
- slow cook for 8 to 10 hours | this was taken from a betty crocker cookbook . easily adjusted to fit your needs. |
breakfast casserole | - 1 baguette
- 1 lb sausage
- 2 cup half n half
- 1 butter or cooking spray
- 1 tsp dry mustard
- 1/2 tsp salt
- 1 pinch pepper
- 1 dash Hot sauce
- 6 eggs
- 1 1/2 cup cooked red potatoes (sliced)
- 2 cup cheddar Monterey mix | - Cube bread and put in bottom of greased pan
- Brown and drain sausage
- mix hot sauce, half n half, dry mustard, salt, pepper, and eggs
- layer sausage over bread
- pour mix over top of sausage and bread
- cover with sliced potatoes and then cheese
- cover and refrigerate over night
- bake @ 350 for about 30 min or center is firm | from my family |
peanut butter banana muffins | - 1/3 cup butter
- 3 bananas
- 1 egg (beaten)
- 3/4 cup sugar
- 1 tsp baking soda
- 1/2 cup peanut butter
- 1 1/2 cup flour
- 1 ground cinnamon | - preheat oven to 350
- melt butter
- mash in bananas
- add egg, sugar, soda, and peanut butter.
- mix till slightly clumpy
- mix in flour
- 1/4 cup scoops into greased muffin pan
- sprinkle ground cinnamon on top
- bake 30 mins or until golden brown | sunday mornings are a little better when i make these deliciously moist peanut butter muffins . these muffins make a regular appearance in my home whenever i have ripe bananas i need to use up . everyone loves them around here if you try them you'll know why |
chicken curry | - 3 lb chicken
- 1 cup plan yogurt
- 1 cup oil
- 2 tbsp ginger and garlic paste
- 1 cup fried onion
- 1 tbsp coriander powder
- 1 tsp cumin seeds powder
- 1 tbsp salt
- 1 tsp red chili powder
- 1 tsp turmeric powder | - in a saucepan add oil and chicken fry for five minutes and add Ginger and garlic paste and stir for 10min .
- add cumin seeds powder coriannder powder turmeric powder rid chili powder and salt and stir .
- add yougert and Gloden Brown onions and stir let the chicken cook for 5min.
- add.
- 1/2 cup of water and let the ckicken cook for 10min. | here's a good reason to stock up on a good quality curry powder as well as turmeric and coconut milk, all stapes of indian curries such as this one that features chicken and canned tomatoes another common addition and is served wtih basmati rice the usual accompaniment and a wonderfully toothsome alternative to other varieties . this recipe also calls for making naan from scratch, but you can skip this part and pick up a package from the supermarket or asian food market. |
rib rub | - 1 tsp season salt
- 3/4 tsp mesquite
- 1 tsp minced onion
- 2 tsp brown sugar
- 1 tsp white sugar
- 1 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp oregano | - rub 1/4 on bottom 1/2 on top side reserve 1/4 for last rub after marinade before going on grill | inspired by b rye |
chicken curry | - 1 12 inches ginger, peeled
- 6 cloves garlic
- 2 serrano chilies
- 12 cup vegetable oil
- 2 onions, chopped
- 2 teaspoons ground cardamom
- 2 -3 cinnamon sticks
- 5 bay leaves
- 6 peppercorns
- 2 tablespoons ground coriander
- 2 tablespoons cumin
- 12 teaspoon turmeric
- 1 dash cayenne, to taste
- 2 tomatoes, chopped
- 4 boneless skinless chicken breasts
- salt
- 34 cup water, divided
- fresh cilantro (to garnish) | - mince the garlic, ginger and chiles in a food processor.
- heat oil in skillet.
- add onions, and brown, about 5 minutes.
- add chile mixture, saute for 1 minute, add 1-2 tbsp water and form into a paste.
- add the additional spices, 2 more tbsp of water and cook 2-3 minutes.
- stir in tomatoes.
- add the chicken and cook until browned, add salt and 1/2 c water, cover, simmer for 30 minutes or until chicken is cooked through.
- garnish with cilantro. | here's a good reason to stock up on a good quality curry powder as well as turmeric and coconut milk, all stapes of indian curries such as this one that features chicken and canned tomatoes another common addition and is served wtih basmati rice the usual accompaniment and a wonderfully toothsome alternative to other varieties . this recipe also calls for making naan from scratch, but you can skip this part and pick up a package from the supermarket or asian food market. |
chicken waldorf salad | - 3/4 cup mayonaise
- 2 tsp lemon juice
- 1/4 tsp salt
- 1 dash pepper
- 1 cup green grapes (cut up or sliced)
- 1 cup chopped apple
- 1 stock slices or chopped celery
- 1 cup chopped walnuts
- 1 1/2 cup shredded or diced already cooked chicken breast | - combine mayo, lemon juice, salt & pepper
- add apple, grapes, celery, chicken & walnuts to mayo mixture
- chill 30 min in fridge | chicken breast, apples, grapes, pecans and celery in a creamy dressing . it's a perfect combination of flavors and textures . i served this over a bed of baby arugula and baby spinach, but this is also wonderful on a whole grain roll or in a healthy low carb wrap. |
chicken cordon bleu | - 4 boneless skinless chicken breasts
- 2 teaspoons parsley
- 4 slices mozzarella cheese
- 4 slices ham (can use lunchmeat ham)
- 1 tablespoon mayonnaise or 1 tablespoon reduced-calorie mayonnaise
- 1 tablespoon water
- 12 cup seasoned bread crumbs or 12 cup Ritz cracker | - rinse chicken and pat dry; preheat oven to 400 degrees.
- pound to flatten; sprinkle with parsley.
- layer 1 slice of cheese and ham on each filet.
- roll tightly to enclose filling.
- dip each roll in mixture of mayonnaise and water; then roll them in the crumb mix.
- hold together with toothpick and place them seam side down on greased baking sheet.
- bake at 400 degrees for 20 mins or until chicken is done thoughout and browned on the outside. | chicken cordon bleu with olive oil, boneless chicken breasts, gruyere cheese, green onions, prosciutto, salt, pepper, eggs, panko breadcrumbs, butter, olive oil, lemons, shallot, dijon mustard, sherry, champagne vinegar, heavy whipping cream, parsley, kosher salt, pepper |
buffalo chicken meatballs | - 1 1/2 lb lean ground chicken or turkey
- 1 1/4 cup panko bread crumbs
- 1 cup Frank's red hot sauce, divided
- 1 egg
- 1/4 cup butter | - preheat oven to 425 and spray cookie sheet with non-stick cooking spray.
- mix chicken, panko, egg, and 1/3 cup hot sauce.
- form mixture into 40 1-1/2"meatballs and place on cookie sheet.
- bake 20 minutes or until done.
- meanwhile, heat remaining 2/3 cup hot sauce and butter and stir until mixed.
- toss meatballs in sauce and serve. | perfect for football season baked chicken meatballs with minced celery and carrots hidden inside, topped with hot sauce, and homemade blue cheese dressing yum |
guacamole | - 1 avocado
- 1/2 onion
- 2 hot chili peppers
- 1 salt and pepper
- 1/2 garlic bulb
- 1 lemon juice
- 2 tomatoes
- 1 parsley | - Peel avocado, onion, tomatoes, chili peppers and garlic, then cut in small cubes
- Now add the flavours and smash until roughly creamy | guacamole with avocado, tomato, green onions, chopped fresh cilantro, lime juice, knorr garlic minicube |
pizza | - 2 1/2 cup flour
- 2 3/4 tsp baking powder
- 1 tsp salt
- 1 tbsp vegetable oil
- 3/4 cup water | - pre heat oven to 400F
- mix dry ingredients
- add oil and water
- mix until it turns into a ball.
- add more flour to mix if sticky
- roll into desired shape and bake for 15-20 minutes | make pizza at home with this easy pizza from scratch recipe . you start by making the dough for the crust, then add your choice of toppings to a pepperoni pizza, veggie pizza, or hawaiian pizza . the recipe is a yummly original created by saura madani https //www.yummly.com/dish/author/saura madani . |
gazpacho | - 1 quart v8 juice
- 6 tbsp olive oil
- 1/2 tsp whorshire
- 6 tsp red wine viniger
- 6 radishes
- 1 cucumber
- 3 stalks of celery
- 1 scallons to taste
- 2 diced tomatoes
- 1 green pepper | - place all liquid in glass bowl.
- Then add veggies, chill for 3 hrs then serve.
- Served cold..
- can add v8 to taste, or for a kick make with spicey v8
- make sure all veggies are thinly sliced, very important.. | none |
zucchini pancakes | - 3 medium zucchini (grated with skin on)
- 3 large eggs
- 4 tbsp flour
- 2 tbsp oil
- 1 salt and pepper to taste | - Mix the grated zucchini, eggs, flour, oil, salt and pepper in a large bowl.
- Heat a large skillet with a dash of oil
- Add the zucchini batter with a spoon to form a pancake
- Flip when golden. | zucchini season is here, if you are looking for a great recipe to use up your summer zucchini, give these fritters a try . similar to potato pancakes, with less carbs, they are a perfect side dish with grilled chicken or meat. |
sweet and sour meatballs | - 4 lbs lean ground beef
- 1 tablespoon basil
- 1 tablespoon garlic powder (not garlic salt)
- 2 eggs
- 14 cup milk
- 1 cup rolled oats
- 2 cans spaghetti sauce (any type will do)
- 2 tablespoons prepared mustard
- 2 large onions, diced small
- 2 tablespoons Worcestershire sauce
- 18 cup vinegar
- 34-1 cup brown sugar | - Mix all the ingredients for the meatballs together.
- Roll into small balls and bake in the oven for 30 minutes at 400 degrees.
- Mix all the ingredients for the sauce together and heat on top of the stove (medium heat) until the tastes are blended.
- (Onions will not be thoroughly cooked) Drain meatballs well and pour sauce over meatballs in roasting pan.
- Cover and bake in the oven for 1-1 1/2 hours at 300 degrees.
- The smell is delicious as they are cooking.
- ENJOY. | tender beef and pork meatballs, coated in a tangy homemade sauce . serve these at your next party and watch them disappear in no time |
key lime pie | - 6 ounces reduced fat graham cracker crust
- 14 ounces fat-free sweetened condensed milk
- 8 ounces fat free egg substitute
- 12 cup key lime juice
- 8 ounces fat-free whipped topping, thawed if frozen | - Mix condensed milk, egg substitute, and lime juice together with a wire whisk.
- Pour mixture into crust.
- Bake in a preheated, 325-degree oven for about 15 minutes, or until center appears to be set but is still slightly"quivery" (like Jell-O).
- Allow to cool completely on a wire rack before transferring to refrigerator to chill 1-2 hours.
- Spread whipped topping over pie once it has chilled.
- Serve and enjoy! | crisp graham cracker crust with a sweet, tart key lime filling and whipped cream topping . time tested family recipe from kelly jaggers. |
carrot cake | - 2 cup flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 3/4 cup sugar
- 1 cup vegetable oil
- 3 eggs
- 1 tsp vanilla
- 2 cup shredded carrots
- 1 cup drained crushed pineapple | - preheat oven to 350
- grease and flour two 8in round cake pan
- mix flour, baking soda, baking powder, salt, and cinnamon.
- make a well in the center, add sugar, oil, eggs, and vanilla.
- mix with wooden spoon until smooth.
- stir in carrots, and pineapple.
- ( add 1 cup walnuts if desired)
- pour in pans, bake 35 minutes ( center may sink)
- cool, frost with cream cheese frosting ( good with vanilla frosting as well) | food historian gil marks presents a classic recipe and detailed history for carrot cake with cream cheese frosting. |
chinese cabbage salad | - 1 large head of cabbage
- 13 cup margarine
- 13 cup slivered almonds
- 3 -5 green onions, chopped
- 2 packages ramen noodles (noodles only, dry)
- 12 cup sunflower seeds
- 1 teaspoon soy sauce
- 12 cup oil
- 14 cup vinegar
- 12 cup sugar | - Chop cabbage and onions, chill.
- Saute next 4 ingredients together until crisp.
- Before serving mix and toss with dressing. | jamiecooksitup.net |
banana nut bread | - 1 1/2 cup flour
- 1 cup sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 tsp vanilla(Madagascar)
- 3/4 cup pecan/walnut
- 2 cup banana
- 2 eggs
- 1 cup vanilla honey greek gods yogurt,or sour cream :) | - preheat oven to 350F
- combine all ingredients adding bananas and nuts last
- I use Pillsbury baking spray with flour works wonders on my glassware
- place in oven for 90 to 110 minutes | this super moist, banana nut bread recipe is insanely delicious and healthier than most because it uses less butter, oil and sugar than most recipes. |
chicken parmesan | - 4 boneless skinless chicken breasts
- 2 beaten eggs
- 12 cup Italian breadcrumbs
- 1 12 tablespoons vegetable oil
- 1 (32 ounce) jar spaghetti sauce
- 1 (8 ounce) packageshredded mozzarella cheese
- parmesan cheese
- cooked spaghetti noodles | - Heat oven to 350 degrees.
- Heat oil in skillet over med heat.
- Dip chicken in egg.
- Dip chicken in breadcrumbs.
- (I repeat these 2 steps twice because I like a thicker couting) Brown chicken in oil.
- Place chicken in a 9X13" pan.
- Sprinkle with mozzerella cheese.
- Pour sauce over chicken.
- Sprinkle with parmesan cheese.
- Bake at 350 degrees for 40 minutes.
- Serve with side of spaghetti. | needs baking. |
minestrone soup | - 14 cup vegetable oil
- 1 lb stew meat, cut in bite size pieces
- 2 medium potatoes, cut in bite size pieces
- 1 medium onion, chopped
- 1 12 teaspoons instant minced garlic
- 14 teaspoon celery salt
- 1 12 beef bouillon
- 12 teaspoon dried rosemary, crushed
- 12 teaspoon dry basil
- 1 teaspoon dried parsley
- 3 bay leaves
- 12 teaspoon salt
- 14 cup sun-dried tomato, leave whole
- 2 12 cups water
- 1 (6 ounce) can tomato paste
- 1 (15 ounce) can kidney beans, undrained
- 12 cup frozen peas
- 12 cup frozen corn
- 12 cup elbow macaroni, uncooked | - Heat oil in large pot.
- Cook stew meat, onion and potato until meat is brown on all sides.
- Stir in garlic, celery salt,beef bouillon, salt, rosemary, basil, parsley, bay leaves, and dry tomatoes.
- Stir in water, corn, peas, beans, tomatoe paste and noodles.
- Bring to a boil.
- Reduce to simmer.
- Cook about 15 minutes, or until noodles are done.
- If to thick, add more water. | this is by far the best minestrone soup a classic, hearty italian soup with tomatoes, white beans, vegetables and pasta. |
chicken cacciatore | - 4 skinless chicken breast haves
- 1 salt
- 1 black pepper
- 2 tsp olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 12 oz white mushrooms, thinly sliced
- 3 clove garlic
- 1/2 cup dry white wine
- 14 1/2 oz can whole tomatoes in juice, chopped and juice reserved
- 1/2 tsp dried oregano
- 1/8 tsp red pepper flakes or more to raste | - rinse chicken
- season with salt and pepper
- heat oil in a saute pan over moderately high heat
- brown chicken on both sides for about 8 minutes
- remove chicken
- reduce heat to moderate
- add the onion and pepper.
- cover and cook for 5 minutes.
- stir occasionally.
- add mushrooms.
- cook uncovered until mushrooms begin to brown.
- add the garlic.
- cook for 30 seconds.
- add wine.
- cok until reduced by half.
- add tomatoes and juice, oregano, red pepper flakes ans 1/4 teaspoon of salt.
- cover and simmer for 10 minutes.
- return the chicken to the pan.
- simmer, covered for 20 minutes or until chicken is done.
- serve over rice or noodles. | none |
pizza | - 1 envelope yeast
- 1 can pizza sauce
- 1 packages of cheese
- 2 tbsp sugar
- 1 1/3 cup water
- 1/2 tsp salt
- 3 1/2 cup to 4 cups of flour | - knead dough for 10 minutes.
- take 1 teaspoon oil & coat ceramic bowl with the oil & put the dough in it.
- take jelly roll pan & coat it with shortening.
- spread dough in jelly roll pan.
- put on sauce, topping, cheese, etc.
- bake at 425F for 15 - 20 minutes. | make pizza at home with this easy pizza from scratch recipe . you start by making the dough for the crust, then add your choice of toppings to a pepperoni pizza, veggie pizza, or hawaiian pizza . the recipe is a yummly original created by saura madani https //www.yummly.com/dish/author/saura madani . |
chili | - 2 lb ground beef
- 2 can (14.5oz) diced tomatoes
- 2 can (8oz) tomato sauce
- 2 can (15oz) red kidney beans
- 2 packages valu time spices and seasonings for chili (bought it at foodland) | - crumble and brown ground beef (drain oil)
- add 2 cans (8oz) of tomato sauce and 2 cans (14.5) diced tomatoes
- add 2 cans (15oz.)
- red kidney beans
- blend in 2pack of valu time spices and seasoning for chili
- simmer for 10 minutes or more
- TIP: grilled cheese sandwiches go good as a side
- if you only want 4 servings use 1lb ground beef, 1 pack of valu time spices and seasonings for chili ,1 can (8oz.)
- tomato sauce ,1 can (14.5oz.)
- diced tomatoes ,1 can (15oz.)
- red kidney beans.
- (follow same directions) | chili with ground turkey, black beans, pinto beans, crushed tomatoes, corn, onion soup mix, chili, minced garlic, chicken broth |
taco casserole | - 11 oz bag nacho doritos or taco flavoerd
- 2 lb ground beef
- 1 homemade taco seasoning(on my profile)
- 1 can @ 10.75 oz.of cheddar cheese soup
- 1/2 can water
- 1 small onion- diced
- 14 oz sliced black olives(optional)
- 2 tomatoes-diced
- 8 oz shredded mozzarella cheese
- 8 oz shredded cheddar cheese
- 1/2 head of lettuce- shredded | - preheat oven to 350F.
- brown your ground beef,drain,and add seasoning to to beef,and mix well.
- in a medium bowl mix soup and water together until smooth.
- spray 9x13 pan with cooking spray.
- crush chips and line bottom of the pan.
- add your beef mixture to the top of the chips.
- pour your soup mixture over the beef.
- add your onion,black olives,and tomatoes to the top of the soup.
- top your veggies with the cheese.
- bake for 1/2 hr or until cheese is melted,and brown.
- before serving,add your lettuce to your casserole.
- let stand for 5 MIN before serving.
- ENJOY! | a quick and filling casserole with all the flavors you want from tacos. |
chicken enchiladas | - 4 chicken breasts
- 1 can cream of chicken soup
- 8 ounces fat free sour cream
- 1 package mccormicks taco seasoning
- 1 bottle la victoria green taco sauce
- 2 cups Mexican blend cheese (shredded)
- 6 -10 flour tortillas (whatever size you like)
- Pam cooking spray | - Spray large skillet with Pam.
- Cut up chicken into cubes and place in skillet.
- Place chicken in skillet and sprinkle the chicken taco seasoning over the chicken.
- (Season to taste I usually use 1/2 the envelope) Cook throughly.
- Take chicken out of skillet and place in large bowl.
- Mix the soup, sour cream, and taco sauce together.
- Add to the chicken.
- Add 1 c of cheese to chicken mixture.
- Take about 1/4 cup of mixture and spread in the bottom of 13 X 9 pan.
- Take tortilla and fill with the chicken mixture.
- Place in pan and repeat until all the chicken mixture is used.
- Cover with 1 cup of cheese.
- Bake at 350 until cheese is browned. | these are the best chicken enchiladas, my dish of choice anytime i go out for mexican if you're an enchilada lover like me, you will love these |
pumpkin soup | - 1/2 large butternut pumpkin
- 2 potatoes
- 2 carrots
- 2 garlic gloves
- 1 onion
- 2 bacon stock cubes
- 1 tbsp butter | - chop up pumpkin, carrots and potatoes in small pieces.
- finely dice garlic cloves and onion
- place all above ingredients in a large saucepan with water.
- fill with enough water to be above the vegetables.
- add the stock cubes pinch of salt and boil till all vegetables are soft and liquid has evaporated slightly.
- with a hand held blender, blend the ingredients till get thick soup consistency and no lumpy vegetables.
- add butter and stir.
- serve | make this recipe in the fall when the small three pound sugar pumpkins are stacked high in the produce aisle, bringing forth the bounty and flavors of the autumn a time for warming soups and stews . as a fun garnish, top the soup with toasted pepitas and a swirl of sour cream, or toasted sourdough or rye croutons . uses kitchenaid k150 blender https //www.kitchenaid.com/countertop appliances/blenders/blender products/p.k150 3 speed ice crushing blender.ksb1325pa.html . |
carrot cake | - 1 1/2 cup all-purpose flour
- 4 large eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 cup vegetable oil
- 3 cup grated carrot
- 1/2 tsp vanilla
- 2 cup sugar | - mix wet ingradent with mixer
- add dry ingradient to wet
- preheat oven and put it at 180c over 40 to 50 min | food historian gil marks presents a classic recipe and detailed history for carrot cake with cream cheese frosting. |
taco soup | - 1 can whole kernel corn
- 1 can chunk chicken breast
- 1 can diced tomatoes
- 1 can enchilada sauce
- 1/2 cup half and half
- 1 can pinto beans
- 1 can kidney beans
- 1 envelope taco seasoning | - drain all water and juice out of beans, corn, chicken and tomatoes
- add all ingredients into a pot until it boils.
- dish up and add whatever toppings you like.
- cheese on top is a must.
- enjoy!
- ! | taco soup with ground pork, onions, taco seasoning, ranch dip mix, diced tomatoes and green chiles, stewed tomatoes, stewed tomatoes, fresh tomatoes, ranch style beans, corn, salt, pepper, tortilla chips, avocado, sour cream, shredded cheddar cheese |
pozole | - 2 lb chicken legs and thigh
- 2 lb pork roast chopped into chunks
- 15 dried japones chiles
- 5 dried California chiles
- 5 dried new mexico chiles
- 2 clove garlic
- 3 tbsp mexican oregano
- 1 onion cut in quarters
- 1 water to fill pot 3/4 of the way
- 1 large can of hominy
- 1 salt to taste
- 1 FOR TOPPINGS
- 1 chopped cilantro
- 1 chopped onion
- 1 chopped cabbage
- 1 dried mexican oregano
- 1 cut lime wedges to squeeze in your bowl
- 1 salsa de hormiga(recipe on my profile) | - in large pot add meats and onion and water,cook about 3 hrs on medium high till meats are pull apart tender
- in a small sauce pan.
- place chiles and cover with water and cook till tender and rehydrated
- when the chiles are ready place in blender with water cooked in add garlic and blend on high till very smooth
- add hominy to pot with meats
- add blended salsa into pot with meats
- add oregano, salt to taste
- let cook another hr for a total of 4 hr cooking time
- serve in deep bowl and top with toppings listed as desired | pozole means 'hominy' and is a traditional mexican soup that used to have ritualistic significance . make your own tasty mexican stew at home with this recipe for pozole . made with pork meat, ancho chiles, guajillo chiles, corn and a host of spices, this soup is highly adjustable to personal taste . typically pozole is served with a variety of toppings for each person to choose what they want to add to their bowl of stew . these toppings could include sliced radishes, cilantro, lime wedges, and shredded cheese. |
pancake | - 2 cup all-purpose flour
- 2 cup milk
- 2 eggs
- 2 tbsp sugar
- 1 tsp baking powder
- 2 tsp vanilla extract
- 2 tbsp butter or oil | - mix them all together
- heat on a flat pan in mid heat scoop some of the mixture until it's all spread
- when the first layer stops making bubbles flip it for 2 minutes
- repeat step 2 and 3 until your finished | a real pancake from germany |
apple crisp | - 2 quart apples pealed, cored, & sliced
- 2 cup sugar
- 1 tsp cinnamon
- 3/4 cup orange juice
- 2 cup flour
- 2 cup brown sugar
- 1 cup margarine | - pre-heat oven to 375
- mix the apples with the orange juice while slicing them.
- mix in the cinnamon and sugar to coat the apples well.
- place in 9x13 pan.
- crumb together the flour, brown sugar, and margarine.
- top the apples with crumb mix and bake @ 375AF for 45 minutes | warm spiced apples and a crunchy streusel topping make this an ultimate comfort food dessert. |
no bake cheesecake | - 8 oz cream cheese
- 1 can sweetened condensed milk
- 1/4 cup lemon juice
- 1 graham cracker crust
- 1 tsp vanilla | - mix first three ingredients until smooth
- pour mixed ingredients into pie crust
- chill for four hours or until set | this no bake cheesecake is light and dreamy and really easy to make, you don't even need an oven . a little slice of heaven |
breakfast casserole | - 1 lb frozen hash browns, thawed
- 1 lb pork sausage
- 1 lb Velveeta cheese, cubed
- 8 eggs
- 1/4 milk
- 1 salt and pepper to taste | - heat oven to 350F.
- grease 9 x 13 inch baking dish
- Brown sausage and drain, excess f ast.
- beat eggs, add milk, salt and pepper.
- in casserole dish, layer ingredients.
- begin with hash browns, then sausage, then egg mixture, then half the cheese.
- repeat layers.
- bake for 45 minutes | from my family |
sweet potato casserole | - 3 cups mashed sweet potatoes (cooked)
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 12 cup butter, melted (or margerine)
- 1 cup brown sugar, packed
- 12 cup flour
- 1 cup chopped pecans
- 13 cup butter, melted | - Mix potato mixture together and put in a large casserole dish (spray w/spam) Mix topping ingredients together and crumble over top of potatoes so that all potatoes are covered.
- Bake uncovered at 350 degrees for about 35 minutes--. | sweet potatoes, golden raisins, crushed pineapple and spices are topped with pecans and mini marshmallows, then baked until golden. |
blue hawaiian | - 1 oz light rum
- 2 oz pineapple juice
- 1 oz blue Curacao
- 1 oz cream of coconut
- 1 cherry
- 1 pineapple chunk | - throw first for ingredients in blender with about 5 ice cubes, blend that shit!
- get toasted:) | blue hawaiian with bacardi mixers pina colada mix, bacardi rum, ice, curacao, pineapple |
pizza | - 3 cup flour
- 1 tsp salt
- 1/2 tsp sugar
- 6 tbsp milk powder
- 1 tbsp instant yeast
- 3 tbsp oil (any type)
- 1 egg
- 1 cup water
- 2 can tomato paste
- 1 tsp salt
- 1 tbsp olive oil
- 1 tsp ground fresh garlic
- 1 tsp oregano (optinal )
- 1 pepperoni or hotdog | - mix all pizza dough ingredients together
- after that put on rest for 1 hour or 1 hour and a half
- put the tomato paste with the ground fresh garlic salt and oregano together
- flatten the pizza on a tray
- put the tomato paste on top of the pizza
- put mozzarella on top of the sauce
- put the pepperoni or hotdog on top of the pizza
- put on oven for 180F for 35 minutes | make pizza at home with this easy pizza from scratch recipe . you start by making the dough for the crust, then add your choice of toppings to a pepperoni pizza, veggie pizza, or hawaiian pizza . the recipe is a yummly original created by saura madani https //www.yummly.com/dish/author/saura madani . |
green bean casserole | - 1 lb hamburger
- 2 can green beans
- 2 can tomato soup
- 3 cup mashed potatoes
- 1 cup shredded cheese | - oven to 400F
- layer all ingredia nts with mashed potatoes on top then cheese
- bake 30 minutes till brown and bubbly till done | green bean casserole |
taco casserole | - 1 lb hamburger
- 1 package taco seasoning
- 1 can tomato sauce
- 1 can Mexican-style stewed tomatoes with jalapeno peppers (optional)
- 1 can mexican style beans
- 1 bag tortilla chips (I use doritos or tostitos)
- 2 bags of shedded mexican style mixed cheeses (depending on how cheesy your family likes it you may need more) | - In skillet brown hamburger.
- After brown add seaoning.
- Then add tomatoes, tomato sauce, and a handful of cheese.
- Wait until cheese is melted and then add beans and some crumbled chips (about 1/4 of them).
- Let simmer for about 10-15 min.
- Preheat oven to 375.
- When chips are soggy add entire mixture to casserole dish and top with layer of chips and cheese.
- Bake until cheese is melted and chips are crisp.
- About 20 min. | a quick and filling casserole with all the flavors you want from tacos. |
chili | - 1 lb ground beef
- 1 large onion
- 3 tsp chili powder
- 2 tsp salt
- 2 tsp pepper
- 2 tsp garlic powder
- 2 tsp dried basil
- 2 30 oz cans light red kidney beans
- 1 16oz can of tomatoes cut up or 1 can crushed tomatoes | - brown and drain beef
- chop onion, add to beef and saute
- add to beef chili powder, garlic powder, salt, pepper, and dried basil
- add kidney beans
- add tomatoes
- simmer on low for one to two hours stirring occasionally | chili with ground turkey, black beans, pinto beans, crushed tomatoes, corn, onion soup mix, chili, minced garlic, chicken broth |
tzatziki sauce | - 16 oz plain Greek yogurt
- 2 large cucumbers peeled split down middle longways seeds removed
- 3 clove garlic fresh
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp fresh chopped dill
- 1 salt and pepper to taste | - add all ingrediants in blender blend to consistency desired some traditional recipes had cucumbers a little chunky.
- set in refrigerator chill for 2 hours this is the sauce served on gyros
- if you want a tighter less runny sauce cut cucumbers and put in napkin and squeeze the liquid out before putting into blender. | tzatziki sauce with cucumber, plain greek yogurt, garlic, evoo, white vinegar, salt, dill |
breakfast casserole | - 12 oz sausage links
- 1 tbsp olive oil
- 5 eggs
- 1 1/2 cup whole milk
- 1 tsp ground dry mustard
- 1 salt and pepper
- 4 cup frozen hashbrowns, thawed
- 1 1/2 cup cheddar cheese, shredded, divided
- 1/2 minced onion
- 1 each of mushrooms or whatever you want. | - preheat oven to 350
- put sausage links in oven proof dish and bake for 15-20 minutes.
- slice into 1/4" sections
- while sausage is cooking, Saute onions in oil
- in large bowl, add eggs, milk, spices and whisk to combine.
- add: potatoes, 1 cup cheese, sausage, onions.
- mix.
- spray 13x9 baking dish and pour mixture into it.
- sprinkle remaining cheese on top
- increase oven temp to 375. bake for 30-40 mins or until set and light golden
- allow to set for 10 minutes before serving | from my family |
chicken curry | - 1 cup onion
- 4 1/2 clove garlic
- 1 small ginger
- 1 large potato (if preferred)
- 1 large carrots
- 1/2 slice bell peppers (diff.colors)
- 2/3 lb chicken meat
- 1 1/2 tbsp boullion
- 1 can coconut milk
- 1 tbsp pepper
- 3 boiled eggs (if preffered) | - Sautee garlic,onion, ginger
- Add meat then cover to tenderize the meat
- Add pepper then cover
- Add boullion
- Add a can of coconut milk slowly, mix then cover
- Let it Simmer
- Add curry powder
- Add potato and carrots, let it simmer until it is tender
- Add boiled eggs
- Add bell pepper last. | here's a good reason to stock up on a good quality curry powder as well as turmeric and coconut milk, all stapes of indian curries such as this one that features chicken and canned tomatoes another common addition and is served wtih basmati rice the usual accompaniment and a wonderfully toothsome alternative to other varieties . this recipe also calls for making naan from scratch, but you can skip this part and pick up a package from the supermarket or asian food market. |
breakfast egg rolls | - 1/2 lb sausage
- 5 eggs
- 10 slice bacon
- 1 cup shredded cheese of your choice
- 1 packages egg rolls
- 2 cup frying oil
- 1/2 cup maple syrup (optional) | - Brown sausage.
- if you are adding maple syrup, do this 3/4 of the way through browning.
- once its fully cooked, add eggs and scramble until cooked.
- cook bacon.
- empty mixture into bowl.
- take egg rolls and add 2 tbls.
- of mixture to wrap.
- add a slice of bacon and a pinch of cheese
- wrap as you would an egg roll seal with a dab of water and set aside.
- continue until you have all wraps done.
- heat oil on medium high heat.
- fry egg rolls untill golden brown making sure to flip them.
- you can freeze and refrigerate these for a quick breakfast:) | these breakfast egg rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich . perfect for making ahead and reheating as needed. |
couscous salad | - 1 34 cups water
- salt, pepper
- 1 13 cups instant couscous
- 5 scallions
- 1 cup mint leaf
- 1 lb cucumber
- 2 cans chickpeas (garbanzo beans)
- 4 ripe tomatoes, chopped
- 12 cup roasted red peppers or 12 cup pimiento
- 13 cup capers, drained
- 1 lemon
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons cumin | - bring water and salt to boil.
- add couscous, stir, cover and remove from heat meanwhile trim end from scallions, cut in thirds and add to food processor with mint leaves.
- pulse until finely chopped, remove to bowl trim ends of cucumbers, cut lentghwise into quarters and then slice, remove to bowl rinse chickpeas in colander, drain, add to bowl with drained peppers, tomatoes, capers.
- juice the lemon in small bowl, add olive oil and spices to make dressing.
- fluff couscous with fork, add to bowl, mix into vegetables.
- add dressing and mix well. | for a light and healthy meal you need look no further than this recipe for couscous salad . roasted peanuts and lightly sauteed cherry tomatoes and zucchini add a burst of rich and bright flavor to this fluffy couscous salad . toasted peanuts add a nutty crunch to each spoonful and fresh basil lends its herby flavor in addition to the light tang of lemon . ready in less than an hour, this couscous salad makes a great lunch or dinner entree or can be a great side to accompany grilled meat. |
apple crisp | - 7 large apple
- 1/2 tsp cinnimon
- 1/4 cup sugar
- 3/4 cup flour
- 3/4 cup oatmeal
- 3/4 cup brown sugar
- 3/4 stick butter | - Preheat oven to 425 add apples, cinnamon and sugar to a spayed 9 inch pan.
- In a separate bowl mix together butter, oatmeal, brown sugar and flour with fork.
- Sprinkle on top of apples and bake till brown.
- About 45 min. | warm spiced apples and a crunchy streusel topping make this an ultimate comfort food dessert. |
ratatouille | - 1/4 cup olive oil
- 1 eggplant, peeled and cut into 1" cubes
- 2 onions, cut into half moons
- 12 oz mushrooms, sliced
- 2 red peppers, sliced
- 2 zucchini, cut in half lengthwise and sliced
- 6 clove garlic, crushed
- 1 can 28 ounces - stewed tomatoes
- 2 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp pepper | - Heat olive oil in large pan over medium high.
- Add eggplant, onions, mushrooms, red peppers, zucchini, and garlic.
- Saute until golden and soft, stirring periodically, about 15 minutes.
- Add tomatoes, rosemary, salt, and pepper.
- Cover and simmer over medium low until soft, about 20 minutes. | this traditional french provencal dish of stewed vegetables is a popular and easy to prepare summer dish . as a side dish or a meal, this is a light, delicious dish all year long. |
tortilla soup | - 2 dried pasilla chiles
- 2 dried ancho chiles
- 12 corn tortillas
- 23 cup corn oil
- 2 cups plum tomatoes, chopped
- 1 12 cups water
- 12 onion, chopped
- 3 cloves garlic, chopped
- 2 sprigs cilantro
- 1 pinch baking soda
- 4 cups chicken stock
- 12 cup queso fresco
- 1 small avocado, diced
- 14 cup crema or 14 cup sour cream | - cut slits into the chiles to open.
- remove seeds and cut into strips.
- cut 6 tortills into strips.
- heat 2/3 c oil in a large skillet.
- working in batches add strips to oil, toss until golden, remove to paper towels to drain.
- add whole tortillas one at a time, fry until crisp, remove.
- add chile strips fry 1 minute, remove and drain.
- combine tomatoes and next 5 ingredients in a stockpot.
- crumble in the whole tortillas and chiles, bring to boil and simmer for 10 minutes.
- add 1 c chicken stock, remove from heat and blend with immersion blender (or pour in batches into blender) add remaining 3 c chicken stock and simmer for 10 minutes for flavors to blend.
- season with salt& pepper to taste serve garnished with tortilla strips, cheese, avocado and sour cream. | tortilla soup with vegetable oil, onions, chili powder, rotisserie chicken, diced tomatoes, water, knorr homestyl stock chicken, chip plain tortilla |
taco soup | - 1 (15 ounce) can kidney beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can corn
- 1 (15 ounce) can Mexican tomatoes
- 1 (15 ounce) can fat-free refried beans
- 1 (6 ounce) can chicken
- 1 (15 ounce) can fat free chicken broth
- 2 tablespoons fat free sour cream
- 20 baked tortilla chips | - Combine first seven ingredients, heat to boiling.
- Top with sour cream and tortillia chips and serve. | taco soup with ground pork, onions, taco seasoning, ranch dip mix, diced tomatoes and green chiles, stewed tomatoes, stewed tomatoes, fresh tomatoes, ranch style beans, corn, salt, pepper, tortilla chips, avocado, sour cream, shredded cheddar cheese |
tortilla soup | - 2 teaspoons butter
- 13 cup of chopped bell pepper
- 13 cup of chopped onion
- 14 teaspoon ground cumin
- 1 (17 1/2 ounce) can chicken broth
- 23 cup whole kernel corn
- 12 cup tortilla chips
- 12 cup of shredded cheese | - Melt butter in medium saucepan over medium heat.
- Add Bell Pepper, Onion, and cumin; cook for 3-4 min.
- or until tender.
- Stir in broth and corn.
- Bring to a boil.
- Reduce heat to low; cook for 5 min.
- Serve in soup bowls.
- Add tortilla chips and cheese. | tortilla soup with vegetable oil, onions, chili powder, rotisserie chicken, diced tomatoes, water, knorr homestyl stock chicken, chip plain tortilla |
broccoli casserole | - 1 (10 ounce) package frozen chopped broccoli
- 1 small onion, chopped
- 14 cup butter
- 1 cup shredded cheddar cheese
- 12 cup crushed Ritz cracker
- 1 can cream of mushroom soup
- 14 cup mayonnaise
- salt and pepper
- 12 cup crushed Ritz cracker
- 1 tablespoon butter, melted | - preheat oven to 350 degrees.
- cook broccoli until limp, about 10 minutes on the stovetop.
- remove from heat;drain.
- saute onion in butter and add to the broccoli.
- add all remaining ingredients;mix well.
- pour mixture into a casserole dish.
- for topping, combine crackers and melted butter;sprinkle on top of casserole.
- bake for 20-25 minutes. | broccoli casserole with broccoli, cream of mushroom soup, milk, fried onions, seasoning |
chocolate zucchini bread | - 3 cup white flour
- 1/4 cup unsweetened coco powder
- 1 tbsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 cup white sugar
- 3 eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cup shredded zucchini (about 2 med. size zucchinis)
- 1 cup semi sweet chocolate chips
- 1 cup chopped walnuts (optional) | - pre heat oven to 350* F. and grease and flour 2 9x5 bread pans
- in large bowl mix flour, coco powder, cinnamon, salt, baking soda and powder
- in another bowl beat well eggs and sugar.
- add oil and vanilla, stir well, add zucchini
- stir in flour mixture.
- coat chocolate chips with flour and then mix in, add nuts.
- spoon evenly into pans.
- bake 55-60 minutes.
- poke with knife should come out clean but remember there will be melted chips.
- cool for 10 minutes then remove from pan
- freezes really well! | this healthy chocolate zucchini bread is so rich and moist that no one will ever know there's zucchini in it . with walnut in every bite |
salsa verde | - 2 lb tomatillos
- 1 onion
- 2 tbsp olive oil
- 2 clove garlic
- 7 serrano peppers
- 1 chopped cilantro
- 2 tbsp black pepper
- 1 tbsp chili powder
- 1 tbsp salt | - peel leafs and boil tomatilos until soft
- peel and chop onion
- chop serranos
- place soft tomatillos in food processor blend
- add chopped onion garlic serranos and blend
- ad olive oil black pepper salt chili powder and blend
- add 3 tablespoons chopped cilantro blend
- place salsa in container and let rest for 1hr before serving
- use to top tacos pizza nachos burgers and anything else you an think of | a fresh, healthy salsa made with roasted tomatillos, peppers, garlic, onion and cilantro . perfect for dipping your tortilla chips into or used in recipes that call for jarred salsa verde. |
mushroom stroganoff | - 8 oz egg noodles
- 3 tbsp butter
- 1 large onion,quartered
- 3/4 lb portobella mushrooms,sliced
- 1 1/2 cup beef broth
- 8 oz sour cream
- 4 oz goat cheese
- 3 tbsp all- purpose flour
- 1/4 cup fresh,chopped parsley | - cook noodles as directed on box,drain, don't rinse
- in a large skillet,melt butter over med heat.
- add onion,and cook,stirring until softened.turn heat up to med- high,and add the mushrooms.
- cook until soft and browned.
- on low heat add your broth,sour cream, and goat cheese.
- simmer for 10- 15 min.
- season with salt n pepper to taste.
- add parsley right before serving.
- pour your sauce over the noodles,and stir until blended.
- Enjoy! | this healthy mushroom stroganoff made with shiitake, baby portabella, and cremini mushrooms and noodles in a light creamy sauce is a quick and easy meal, perfect for meatless mondays |
avocado egg salad | - 1 whole wheat pita
- 1/2 avocado
- 2 egg whites
- 1 dash paprika | - Boil two eggs for about 7-10 minutes when done run under cold water and peel the eggs n scoop out the yolk and throw out
- Cut an avocado in half
- Mash the egg whites and the avocado together in a bowl and dash with paprika
- When done add the avocado and egg inside a nice whole wheat pita
- You can add whatever you like such as lettuce/tomato/red onions etc | this avocado egg salad uses half the yolks and lots of healthy fats from the avocado . you can serve this as a wrap, on whole grain toast or in a lettuce cup. |
strawberries and cream | - 1 (14 ounce) can condensed milk
- 1 12 cups cold water
- 1 (4 ounce) package instant vanilla pudding
- 1 (16 ounce) container Cool Whip
- 1 prepaired poundcake
- 1 quart fresh strawberries, sliced and hulled
- 12 cup strawberry preserves | - In large bowl combine condensed milk and water.
- Add pudding mix, beat well and chill five minutes.
- Fold in cool whip.
- Spoon in two cups of the pudding mix into a four quart glass serving bowl.
- Top the mixture with 1/2 of the pound cake cubes, strawberries and preserves.
- Repeat layering ending with pudding.
- Garnish wigh strawberries and chill thoroughly. | none |
buffalo cauliflower | - 1 head cauliflower
- 1 cup water
- 1 cup flour
- 1 dash franks red hot sauce
- 1 dash salt
- 1 dash pepper
- 3 tbsp franks red hot sauce
- 1 tbsp oil
- 1 dash salt | - preheat oven to 450F
- break cauliflower into florets
- mix the next 5 ingredients together to create a batter.
- toss cauliflower florets in batter until coated.
- place each floret side by side (not touching) on a greased baking sheet.
- bake 20 minutes.
- combine the remaining 3 ingredients in a bowl.
- remove from oven, lightly coat with the hot sauce & oil mixture.
- return to the over for 10 more minutes.
- serve with ranch or blue cheese dressing. | messy, spicy, and with a hit of vinegar tang, these bites are just as tasty as the original chicken wing version created late one night at a buffalo, new york bar . only this version is vegetarian, and keto diet friendly the recipe is a yummly original created by angela brassinga. |
mexican lasagna | - 2 lbs ground beef
- 1 choped onion
- 1 clove minced garlic
- 2 tablespoons chili powder
- 3 cups tomato sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 12 cup sliced black olives
- 1 (4 ounce) canchopped green chilies
- 12 corn tortillas
- 2 cups cottage cheese
- 1 beaten egg
- 8 ounces shredded monterey jack cheese
- 1 cup shredded cheddar cheese | - brown meat& drain; add onions& garlic-cook until soft.
- add chili powder, tomatoe sauce, sugar,salt,green chiles& olives.
- simmer 15 minutes.
- Soften tortillas in hot oil& drain on paper.
- beat together egg& cottage cheese.
- in 9x13 casserole, layer 1/3 meat, 1/2 cheeses, 1/2 cottage cheese mix, 1/2 tortillas; repeat& end with meat sauce.
- cover with more grated cheeses.
- Bake 30 minutes at 350.
- Top with a variety of green onions, sour cream, pecans, raisins, or more olives. | mexican lasagna with lean ground beef, medium salsa, black beans, whole kernel corn, drained, mccormick chili powder, mccormick oregano leaves, mccormick cumin ground, eggs, ricotta cheese, mexican blend cheese, lasagna noodles |
chicken schnitzel | - 3 cup breadcrumbs
- 1/2 cup parmesan cheese
- 2 tbsp paprika
- 2 tsp chicken salt
- 2 eggs
- 3 chicken breast fillets | - beat the eggs in a bowl
- mix in a bowl breadcrumbs, parmesan cheese, Paprika and chicken salt
- coat each slice of chicken fillets first in the egg mixture then coat in breadcrumb mixture.
- heat oil in frypan and fry pieces of chicken 2-3 minutes each side till light golden brown colour.
- place fried chicken on paper towel to remove excess oil from chicken.
- serve.
- have your butcher slice the chicken breast into thin slices.
- usually can get four slices per chicken breast. | learn to make chicken schnitzel golden, crispy fried chicken breasts with this traditional israeli recipe. |
vegetable stir fry | - 1 cup grape tomatoes
- 3/4 cup vine ripen tomatoes
- 1/3 cup chopped olive black
- 1 1/2 chopped onions
- 1 medium eggplant peeled and chopped
- 2 stalks celery chopped
- 2 small turnips peeled and chopped
- 2 tsp soybean paste fermented
- 6 dried red dates pitted and chopped
- 1 salt white pepper and garlic powder to taste
- 1 tbsp Korean fermented chili paste
- 1 cup cilantro
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tbsp hoisin sauce | - chop all vegetables marinate the eggplants and celery 30 minutes
- heat wok with a little oil add turnips stir fry remove the turnips
- add other vegetables start with onions the the rest add spices add turnips back
- add cilantro last | ever want some chinese without the heavy sauce on top but will savory flavor still if so this recipe is for you . this all vegetable stir fry over quinoa will keep your taste buds satisfied and your stomach full . instead of using white rice like a traditional chinese meal, i used quinoa as an alternative grain . i enjoy stir fry because you can mix a bunch of vegetables together and get a wide variety of nutrients at once . to keep this recipe as healthy as possible please consider using low sodium soy sauce in place of regular soy sauce. |
cioppino | - 14 cup olive oil
- 1 teaspoon crushed red pepper flakes
- 1 can flat anchovy, drained
- 6 cloves garlic, crushed
- 1 bay leaf
- 2 celery ribs, chopped
- 1 onion, chopped
- 1 cup white wine
- 1 can chicken stock
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon fresh thyme leave
- 1 handful of chopped parsley
- 1 handful od chopped basil
- 1 12 lbs cod, cut into chunks
- salt, pepper
- 16 large shrimp, peeled
- 16 sea scallops
- 16 mussels, scrubbed | - in a large pot over medium heat add olive oil, crushed pepper, anchovies, garlic and bay leaf.
- let anchovies melt into oil.
- add celery and onions, cook until softened.
- add wine, reduce for a few minutes.
- add stock, tomatoes, thyme, and parsley, bring to bubbling, lower to simmer season cod with salt and pepper, add to pot, do not stir, simmer for 5 minutes add shrimp, scallops, mussels, cover and cook 10 minutes.
- remove any mussels that haven't opened.
- ladle into bowls, serve. | cioppino with seafood stock, clams, well scrubbed, mussels, well scrubbed, bertolli classico olive oil, fennel, bertolli vineyard premium collections marinara with burgundy wine sauce, vermouth, dry white wine, uncooked large shrimp, cod |
ratatouille | - 3 small eggplants, diced
- 4 zucchini, diced
- 2 tablespoons kosher salt
- 12 cup olive oil
- 6 onions, thinly sliced
- 2 green peppers, cut in strips
- 2 red peppers, cut in strips
- 6 tomatoes, peeled and seeded,quartered
- 8 cloves garlic, minced
- 20 fresh basil leaves
- 1 bunch parsley, stemmed
- 8 sprigs thyme
- pepper | - put eggplant in 1 colander, zucchini in another.
- sprinkle with salt, let drain for 30 mins blot dry with paper towels.
- heat 2 tbsp oil in skillet.
- add onions and saute until clear, about 15 minutes, remove.
- add 2 tbsp oil to skillet, add eggplant, saute until golden, about 20 mins, remove to a large heavy pot, add some onions add 2 tbsp oil to skillet, add zucchini, saute about 10 minutes, add to pot, cover with some onions add 1 tbsp oil to pan, add peppers, saute about 10 mins, add to pot, cover with some onions add remaining oil to pot.
- add tomatoes, garlic, herbs, cook until thickened about 15 minutes, add to pot simmer partially covered for 1 1/2 hrs, adjust seasoning and cook 30 minutes more. | this traditional french provencal dish of stewed vegetables is a popular and easy to prepare summer dish . as a side dish or a meal, this is a light, delicious dish all year long. |
couscous salad | - 1 each seedless cucumber
- 2 each medium tomatoes
- 1/2 cup lemon juice
- 8 oz feta cheese (cubed)
- 1 tbsp olive oil
- 1 tsp salt/pepper
- 1 packages couscous | - Dice cucumber and tomatoes.
- Cook couscous according to package.
- Combine all ingredients and serve. | for a light and healthy meal you need look no further than this recipe for couscous salad . roasted peanuts and lightly sauteed cherry tomatoes and zucchini add a burst of rich and bright flavor to this fluffy couscous salad . toasted peanuts add a nutty crunch to each spoonful and fresh basil lends its herby flavor in addition to the light tang of lemon . ready in less than an hour, this couscous salad makes a great lunch or dinner entree or can be a great side to accompany grilled meat. |
antipasto salad | - 1 can garbanzo beans
- 1 packages sliced pepperoni
- 1 can sliced black olives
- 1/2 cup diced sweet red pepper
- 1/2 cup diced green peppers
- 4 medium fresh mushrooms, sliced
- 2 clove garlic, minced
- 2 tbsp basil
- 2 tsp salt
- 1 tsp oregano
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 1 cup olive or vegetable oil
- 2/3 cup lemon juice
- 16 oz rotini or bowtie pasta
- 1 packages cherry tomatoes
- 6 oz shredded mozzerela | - cook pasta.
- drain and rinse with cold water
- put pasta in large bowl.
- add everything else but oil and lemon juice.
- mix well
- in a jar, shake oil and lemon juice
- pour over salad and toss
- cover and refrigerate 6 hours or overnight
- stir before serving | this colorful, italian antipasto salad is perfect for lunch and so easy to make |
sweet and sour meatballs | - frozen meatballs (or make your own)
- 1 cup grape jelly
- 1 cup ketchup
- hot pepper jelly or hot sauce (to taste) (optional) | - bake your meatballs, add to crock pot with remaining ingredients on low.
- easy as 1-2-3.
- enjoy. | tender beef and pork meatballs, coated in a tangy homemade sauce . serve these at your next party and watch them disappear in no time |
twice baked potatoes | - 4 potatoes
- 1/3 cup ricotta cheese
- 1 tub of garden vegetable cream cheese
- 1/2 tbsp onion powder
- 1/3 cup of feta cheese
- 4 pieces of bacon
- 1 cup mozzarella cheese | - preheat oven to 350
- poke holes in potatoes and cook in microwave for ten minutes.
- flipping over half way through
- cook bacon
- mix cream cheese, ricotta, feta, onion powder in bowl
- when potatoes are done cut in half and scoop out insides and put in bowl with cream cheese mixture.
- fill potatoes with cream cheese mixture and top with mozzerella cheese and bacon
- place in oven for about 15 minutes | as their name suggests, these potatoes are first baked until tender, then hollowed out and stuffed with a rich and creamy mash of the potato flesh with butter, sour cream, and garlic . finally, they're topped with cheddar cheese and baked again . the recipe is a yummly original created by sara mellas https //www.yummly.com/dish/author/sara 20mellas . |
Subsets and Splits