Ingredients 5 cups cherry tomatoes, cut in half (or used diced Roma tomatoes) 2 T olive oil 1 T dried basil 1 T dried Turkish, Greek, or Italian oregano 1 T ground fennel seed 1 cup plain tomato sauce (canned sauce is fine) 1/4 cup water 1 T finely minced garlic or garlic puree 1/2 tsp. salt (2-3 T chopped fresh basil and oregano would be great added to the sauce)...
Ingredients 1 pkg Velveeta Shells and Cheese 1 lb ground beef 1 pkg Taco Seasoning 3/4 cup water 3/4 cup sour cream 3/4 cup shredded cheddar cheese 3/4 cup salsa 1/2 cup crushed tortilla chips Preparation Preheat oven to 400 degrees. Prepare shells & cheese exactly as box says. While cooking pasta, brown meat; drain meat. Add taco seasoning and water; simmer 5 minutes. Stir sour cream into finished pasta. Spoon half of pasta mix into 8 inch square baking dish; top with meat mixture, half of the shredded cheese and remaining pasta....
Ingredients 3/4 cup all-purpose flour 1/4 cup cornstarch 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup whole milk or buttermilk 1/3 cup vegetable oil 1 egg 1 1/2 teaspoons sugar 3/4 teaspoon vanilla extract Serving garnishes Preparation In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well....
Ingredients 1 (16 ounce) container of sour cream 1 (3 ounce) jar of HORMEL REAL BACON BITS (do not substitute!) 2 cups shredded sharp cheddar cheese 1 (8 ounce) package cream cheese, softened 1 cup chopped green onions (green scallions) Preparation Heat oven to 400 degrees. In a medium bowl, combine all the ingredients. Mix well to blend. Pour into a 1 1/2 to 2 quart baking dish. COVER. Bake for 25 to 30 minutes or until hot....
Ingredients 6 tablespoons dry yeast 1 1/2 cups lukewarm water 1 1/2 teaspoon honey 1 1/2 cup oil 4 1/2 tablespoons honey 3 teaspoons salt 1 1/2 cups boiling water 3 eggs 9 cups whole wheat flour 2 eggs beaten 1 teaspoon water 6 tablespoons toasted sesame seeds Preparation Disolve yeast in warm water, add 1 1/2 teaspoons honey. In large bowl, mix 4 1/2 tablespoons honey, salt, and boiling water....
Ingredients 1 pound Yukon Gold potatoes 2 Tablespoons all-purpose flour 2 to 3 tablespoons creme fraiche, at room temperature 2 large eggs 1 large egg yolk Kosher salt and freshly ground white pepper Preparation Place the gold potatoes in a saucepan with cold water to cover by at least 2 inches. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are thoroughly cooked and tender....
Ingredients 3 eggs 1 cup oil 2 cups sugar 2 t salt 1 t soda 1 T cinnamon 3 cups flour 1/2 t baking powder 1 cup nuts, chopped 2 cups grated zucchini Preparation Grease and flour two loaf pans or one large angel food pan. Combine dry ingredients, including sugar. Add to egg and oil mixture, blending. Add zucchini and nuts. Beat on low just until mixed. Pour into prepared pans....
Ingredients 7 oz veal stock 1 1/2 oz olive oil 1/2 oz Arborio rice 1/8 oz dried porcini leaves from 1 thyme sprig black pepper, ground salt 2 oz heavy cream 1 1/2 lb veal tenderloin 4 oz chipollini onions, brunoise 2 oz butter 6 oz cremini mushrooms, brunoise 2 oz parmesan 4 egg yolks in half shells Preparation Heat the veal stock and reserve. Heat 1/3 of the olive oil in a saucepan over medium heat, add the rice and stir for 1 minute....
Ingredients 4 large sweet potatoes (about 3 1/2 pounds) 1 8 ounce can of unsweetened crushed pineapple 2 teaspoons of Earth Balance or other vegan buttery spread 1/4 to 1/2 teaspoon cinnamon (to taste) 1/2 teaspoon sea salt (or to taste) 1/4 cup raw pecans, chopped Preparation Preheat oven to 400 degrees. Wash sweet potatoes and place them on a foil lined shallow roasting pan. Do not peel. Bake for 1 1/2 hours or until a fork easily pierces the potatoes....
Ingredients 1 T olive oil 1 Mediou onion, chopped 2 Carrots, diced 4 garlic cloves, minced 1 Red bell pepper, chopped 1 Green bell pepper, chopped 1 Jalapeno pepper, minced 2 T chili powder 1 tsp cumin 1 C Kidney beans 1 C Pinto beans 1 28 oz can tomatoes, reserve juice 1/2 t Freshly ground pepper 2 T parsley, minced Preparation In large (non-aluminum) pot, heat oil over low heat; add onion, carrot, garlic, and peppers....
Ingredients 2 cups dry kidney beans soaked overnight or 15 oz can of pinto beans. 1 15-ounce can of crushed tomatoes, no salt added 2 cups red onion, chopped 2 cups green or red peppers, chopped 1 cup carrots, chopped 1 cup organic celery, chopped 1 cup tvp (textured vegetable protein) 4 garlic cloves, finely chopped 1 teaspoon oregano 1 teaspoon basil 1 teaspoon chili powder 1/2 teaspoon cumin 1 teaspoon red wine vinegar...
Ingredients Bow tie Pasta 7 & 1/2 cups Water 1 can Rotel 2 cans tomato sauce (garlic & basel) 1 package spinish 1 bag mixed vegitables 1/2 package Knor Vegitable Soup 1 Tab Onion Flakes 1 teaspoon dried minced garlic 1 teaspoon Italian Seasonings 1 teaspoon pepper cheese (marble cheddar) tortia chips Preparation Add water, pasta onion flakes, garlic, vegitable soup, Italian seasonings, peper and cook 10 minutes. Add spinish and vegitables and cook another 10 minutes....
Ingredients 16 wild prawns, shelled and placed on a skewer 1 Fresco seedless cucumber 1 yellow dolce super sweet baby bell pepper sliced 1 red dolce super sweet baby bell pepper sliced 1/2 cup cilantro chopped 4 green onions, chopped 1/2 cup unseasoned rice vinegar 2 tbsp canola oil 2 tsp sesame oil 1 tbsp ginger minced 1 small shallot minced 1 clove garlic minced 2 tbsp sweet chilli sauce...
Ingredients Beefy seasonings: 5 tbsp soy sauce 3 tbsp cooking wine. Shaoxing wine or dry sherry work best, so does rice wine ½ tsp salt 1 tbsp sugar 1 tbsp hot bean paste. Miso works too, if you have that in your freezer, but remember to add chili to make it hot 4 tbsp oil. Vegetable or peanut is traditional for Chinese cooking; olive oil is not the norm, but-shh, don’t tell my Chinese mother-I often cheat and use it anyways...
Ingredients YAM MIXTURE: 3-4 large yams (3 cups cooked) 1/4-1/2 cup sugar (1/2 cup recommended) 1/2 tsp salt 2 eggs 1/3 stick butter 1 cup milk 1 tsp vanilla PECAN TOPPING: 1/2 cup light brown sugar 1/3 cup flour 1 cup pecans 1/3 stick butter Preparation Preheat oven to 350 degrees Cut off ends of yams, bake for 50 minutes - cover in foil for less mess Should yield 3 cups of cooked yams...
Ingredients 2 Tbsp. butter, melted 3 lg. eggs 1 1/4 c. milk 1 1/4 c. flour 1/2 t. salt Preparation Preheat oven to 375. Pour the melted butter into 12 muffin tins. Beat together the eggs and milk in a medium bowl. Add the flour and salt, whisk until reasonably well blended. Lumps = OK. Divide equally among muffin cups and bake 30 minutes. Remove popovers from tin immediately, using a fork to poke them....
Ingredients 1tsp vegetable oil 1tsp sesame oil 1tbsp hoisin sauce 1tsp soy (light or dark) 1/8 tsp rice vinegar 3 cloves fresh garlic 1 onion chopped 1 pound mushrooms chopped 8 julienned carrots 3 cucumbers chopped 2 bok choy leaves cut off and kept seperately 1 fennel root chopped 1 package bean sprouts 2 garlic chives(if you can find them) Preparation To make the sauce mix the soy and rice vinegar and pour into a sauce pan Heat for a minute, then add in the oyster sauce mix the two oils Pour the oil into the pan and heat them Once heated cook the garlic slightly to release the fragrance Add in the onion cook to a golden brown Once the onion is cooked add the fennel root and the bottoms of the bok choy cook until transparent Once cooked add the carrots, bean sprouts, mushrooms, chives if found, and bok choy leaves Cook for 1 minute then add sauce Cook for 3 additional minutes stirring constantly to coat all the vegetables Once finished serve and enjoy
Ingredients 1 evelope lipton recipe secrets savory herb with garlic soup mix 6 tablespoons olive oil 1 loaf French or Italian bread 2 tablespoons shredded parmesan cheese Preparation Preheat oven to 350. Blend soup mix and olive oil. Brush onto bread then sprinkle with cheese. Bake for 12 minutes.
Ingredients 4 large zucchinis cut into bite-sized pieces 8 cups of water 1 can cream of mushroom soup 8 oz. sour cream 1.5 cups of grated sharp cheddar cheese 1 cup grated carrot 1 cup chopped onion 1 box of corn bread stuffing (celery, onion, and broth for the stuffing is suggested) Preparation Make your stuffing as described on the box and set it aside (It taste best if you add a little celery and onion to the stuffing and use chicken broth for the liquid)....
Ingredients 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough 1/2 cup original-flavor malted milk powder 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk 1 egg 1 1/2 teaspoons imitation vanilla extract 1 bag (8 oz) toffee bits 1/2 teaspoon sea salt Preparation Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line bottom and sides of 13x9-inch pan (dark pan not recommended) with foil, extending foil 2 inches over short sides of pan....
