101 |
2017-11-01 01:26:45 |
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2017-10-30 23:24:13 |
recipe/bread/apple_pecan_bread.jpg |
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2017-10-30 23:24:13 |
Apple Pecan Bread |
A heavy moist quick bread made with apples and pecans. For an extra special finish to this bread, a brown sugar and butter glaze is poured over this bread after it comes out of the oven. The glaze adds a sweet touch to this already scrumptious bread. |
BREAD: Preheat oven to 350 degrees F. Grease the bottom and sides of the loaf pan. Prepare apples, cover and set aside. Combine 1 cup of brown sugar with the sour cream, eggs, and vanilla in large mixing bowl; beat on low speed until well blended. Add the flour, baking powder, baking soda, and salt; beat on low until all ingredients are mixed evenly. Add the apples and half of the pecans to the dough; fold in until evenly distributed. Pour the dough into the grease loaf pan; pat down evenly. Sprinkle the top with the remaining pecans; press the pecans slightly into the top of the dough. Place in the preheated oven and bake for 50 to 60 minutes or until a toothpick poked in the center comes out clean. Remove from the oven and allow to cool for 20 minutes before removing from the loaf pan. Place on a wire rack to finish cooling. DRIZZLING SAUCE: Combine the brown sugar and butter in a small saucepan. Over medium heat, bring the mixture to a boil. Once it is boiling, turn the heat to low and let the sauce simmer for about one minute until it thickens; stir constantly. Remove from the heat and drizzle over the top of the bread. The bread does not have to be cooled before drizzling the sauce over it. Drizzle all of the sauce evenly over the top of the loaf. Some sauce will drizzle down the sides but try not to let much drizzle off onto the counter. If it does, try spooning it up and drizzle it back over the bread. Once all the sauce has been drizzled on the bread, allow it to cool completely before slicing. |
Stoneware loaf pan or regular loaf pan |
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102 |
2017-11-01 01:26:48 |
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2017-10-30 23:24:18 |
recipe/dessert/applepie.jpg |
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2017-10-30 23:24:18 |
Apple Pie |
The basic ingredients of this All-American classic make it an easily prepared and delicious year-round favorite apple recipe. Select the perfect apple for your apple recipes with our apple selection guide. Learn how to prepare and cook apples in All About Apples. |
Preheat oven to 425°F. Peel, core, and slice apples into 1/2" to 3/4" thick slices and place in a large bowl. Mix sugar, cinnamon, nutmeg, and cornstarch together and sprinkle over the apples. Place 1 crust in bottom of pie tin so that it overlaps the edges of pie tin. Pour sliced apples mixture on crust. Dot apple mixture with butter (see TIP). Cover apples with remaining crust. Crimp the top crust to the bottom crust. Cut approximately 6 slits in top crust. To prevent the crimped crust from overbrowning, cover crimped edges with aluminum foil. Place pie pan on baking sheet and place in oven. Bake 50-60 minutes or until crust is golden in color and apples are soft. Serve warm or cold with your favorite topping. TIP: An easy way to dot with butter is to grate cold butter on a cheese grater and sprinkle grated butter over pie filling. |
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103 |
2017-11-01 01:26:50 |
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2017-10-30 23:24:24 |
recipe/dessert/applepie2.jpg |
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2017-10-30 23:24:24 |
Apple Pie ala Mode |
The classic dessert served warm from the oven and topped with a scoop of vanilla ice cream. Be sure to use a good baking apple so that the apples will hold their shape after they are baked. See our Apple Cooking guide for other interesting ways to cook apples. |
Preheat oven to 425º F. Peel, core, and slice apples in 1/2" to 3/4" thick slices and place in a large bowl. Mix cinnamon, sugar, cornstarch, and nutmeg together and sprinkle over the apples. Place 1 crust in bottom of pie tin, overlapping the edges of pie tin. Pour sliced apples mixture on crust. Dot apple mixture with butter. Cover apples with remaining crust. Crimp the top crust to the bottom crust. Cut approximately 6 slits in top crust. To prevent crimped crust from over browning, cover crimped edges with aluminum foil. Place pie pan on cookie sheet and place in oven. Bake 50-60 minutes or until crust is golden in color and apples are soft. Serve warm or cold with your favorite topping. Note: To dot with butter, cut butter into small pieces and sprinkle over pie filling. |
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To dot with butter, cut butter into small pieces and sprinkle over pie filling. |
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104 |
2017-11-01 01:26:53 |
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104 |
2017-10-30 23:24:32 |
recipe/dessert/applepiebars.jpg |
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2017-10-30 23:24:32 |
Apple Pie Bars |
An apple pie-like dessert, baked until golden brown, and topped with a glaze of sugar and lemon. This Apple Pie Bar recipe is a delicious treat for a picnic, or any gathering of friends and family. If you like apple pie you are sure to enjoy this apple bar recipe. |
CRUST: Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, salt, and baking soda. Cut-in 1 cup vegetable shortening. Separate the eggs. Place egg yolks in a one cup measuring cup and add milk to the egg yolks until milk and egg yolks equal 2/3 cups. Blend the egg mixture into flour mixture until it reaches a dough consistency. Divide the dough in half. Roll out 1/2 of the dough to fit the bottom of the jelly roll pan. The crust will be very thin. FILLING: Cover crust with crushed corn flakes. Cover corn flakes with prepared apple slices. In separate bowl, combine sugar and cinnamon. Sprinkle evenly over apple slices. Roll out the remaining dough and cover the apple mixture with it. The dough will be very thin. Beat remaining egg whites until they appear semi-stiff. Brush the crust with the egg whites. Bake for 35 to 40 minutes. Remove from oven. GLAZE: In a small bowl, combine powdered sugar and lemon juice for glaze. Blend until smooth. Adjust consistency (add lemon juice if too dry; add powdered sugar if too runny). Drizzle glaze over the top of the warm bars. Bars can be served warm or cold, and they freeze well, too. |
jelly roll pan |
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105 |
2017-11-01 01:26:55 |
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105 |
2017-10-30 23:24:38 |
recipe/McCormick/Apple_Raisin_Bread_Pudding.jpg |
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125 |
2017-10-30 23:24:38 |
Apple Raisin Bread Pudding |
Bread pudding is truly a comfort food dessert, especially this recipe with apples, raisins and walnuts. |
1. Preheat oven to 350°F. Mix eggs, milk, sugar, butter, allspice, vanilla and cinnamon in large bowl until well blended. 2. Stir in bread cubes, apple, raisins and walnuts. Spread evenly in greased 11x7-inch baking dish. 3. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm. |
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106 |
2017-11-01 01:26:57 |
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58df899ff21fbf413719c8ba32a1aeaf6259ed49 |
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106 |
2017-10-30 23:24:45 |
recipe/dessert/apple_roasted_pears.jpg |
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2017-10-30 23:24:45 |
Apple Roasted Red Pears with Cream Cheese Filling |
Wonderful way to enjoy fresh pears for a light fall dessert. |
Preheat oven to 400° F.In a small mixing bowl stir together apple juice, cinnamon, brown sugar and melted butter. Heat in microwave just to dissolve the sugar.Cut pears in half, lengthwise; core. Keep stem in tact for a pretty presentation. Place cut-side up, in baking dish. Pour apple juice mixture over all. Bake in oven for 50-60 minutes until pears are tender.Meanwhile, mix together cream cheese, goat cheese and honey.Remove pears from oven, let cool slightly.Place dollop of cheese mixture in center of each pear. Top with drizzle of honey and sprinkle with pinenuts.Serve warm or at room temperature.May serve with apple sauce on the side. |
square baking dish with 2" sides, small mixing bowl |
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107 |
2017-11-01 01:27:00 |
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107 |
2017-10-30 23:24:49 |
recipe/salad/apple_salad_with_pineapple_dressing.jpg |
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2017-10-30 23:24:49 |
Apple Salad With Pineapple Dressing |
A simple combination of apples, grapes, and pineapple are coated with a delicious pineapple dressing for a light refreshing salad. |
Beat eggs. Add sugar, cornstarch and salt to eggs. Heat over medium-low heat, stirring constantly while adding pineapple juice gradually. Heat until thickened (pudding consistency). Cool. Toss apples, grapes and bananas. Serve dressing over Apple Salad. |
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108 |
2017-11-01 01:27:02 |
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d5056baf29c334c1128f265455d8a5ddc11ea07b |
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108 |
2017-10-30 23:24:52 |
recipe/dessert/apple_spice_bundt_cake.jpg |
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2017-10-30 23:24:52 |
Apple Spice Bundt Cake |
Made with shredded apples, this spiced bundt cake has a moist, dense texture and is loaded with flavor. This bundt cake recipe is a delicious way to enjoy the fall harvest of apples. |
CAKE: Butter the inside of a 9-inch bundt pan; flour lightly. Preheat the oven to 350 degrees. Combine the flour, baking soda, cinnamon, cloves, nutmeg, and salt in a bowl and whisk together. In a large mixing bowl, cream the butter, granulated sugar and brown sugar together. With the mixer on low, begin adding the eggs one at a time; beat until all eggs are mixed in. Add the vanilla and beat just until combined. Mix in half the buttermilk and half the flour mixture with the mixer on low. Add the remaining buttermilk and flour mixture and beat on low just until flour is mixed in. Stir in the shredded apples. The cake batter will be very thick. Spread the batter evenly in the prepared bundt pan. The pan will be very full so you may want to place it on a cookie sheet to catch any overflow of batter that may occur during baking. Bake for 1 hour. Check for doneness by poking middle with a toothpick. The toothpick will come out clean when the cake is done. Place the cake on a rack to cool for 10 minutes before removing from the pan. Turn cake out carefully onto a wire rack to cool completely. GLAZE: Whisk the butter and powdered sugar together until smooth. Whisk in the maple syrup until well blended; set aside at room temperature until ready to use. Drizzle over the cake when it has completely cooled. Sprinkle chopped nuts over glaze before it sets up. Note: This cake is very heavy and dense. For a less dense cake you could try adding only 3 shredded apples rather than 4 if you prefer. |
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This cake is very heavy and dense. For a less dense cake you could try adding only 3 shredded apples rather than 4 if you prefer. |
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109 |
2017-11-01 01:27:08 |
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7b70423f42d74c4a85cd936098352120268cf67b |
8419 |
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109 |
2017-10-30 23:24:59 |
recipe/beverages/strawberry_apple_slush.jpg |
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2017-10-30 23:24:59 |
Apple Strawberry Slush |
For kids, this slush is as cool as it gets! |
Peel and chop the apples. Then, hull the strawberries, reserving two strawberries to use as a garnish. Cut strawberries in half and sprinkle with sugar and stir. Set strawberries aside. Push prepared apples through a juicer or blend in a food processor or blender. Repeat the same process with the strawberries. Combine apples and strawberries and mix in the vanilla syrup. Fill two tall glasses 1/2 to 3/4 full with crushed ice. Pour in prepared juice and garnish with the strawberries. |
Juicer |
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110 |
2017-11-01 01:27:14 |
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48ed6320125b78b85a83a91c0b623a5fe9967783 |
14460 |
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110 |
2017-10-30 23:25:04 |
recipe/dessert/apple_strudel_bars.jpg |
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2017-10-30 23:25:04 |
Apple Strudel Bars |
Yummy apple bars that hold their shape and are easy to serve. Select the perfect apple in All About Apples to use for bars, pies, crisps, and sauces. You will love how the cinnamon and nutmeg complement the flavor of the apples in these Apple Strudel Bars. |
CRUST: Preheat oven to 375°F. Lightly spray jelly roll pan with a vegetable spray or oil. Cream butter (margarine), cream cheese and brown sugar together in a medium sized bowl. Beat in egg and almond extract (or vanilla). Stir in flour and salt until blended. With your fingers, press dough into the bottom of the pan in an even layer. FILLING: To make the filling, blend flour, sugar, and spices in a small bowl and toss in peeled, sliced apples. Put the apple mixture on top of the crust. TOPPING: For the topping, stir the flour, brown sugar, and spices in a small bowl. Cut in the butter (margarine) until the mixture forms coarse crumbs. Sprinkle the crumbs over the sliced apples. Place the pan in the preheated oven and bake for about 40 minutes or until the apples are tender and the topping has browned. Cool in the pan. These can be made a day ahead, covered well, and stored in a cool place. Cut just before serving to the size that best fits the crowd. Great served with some ice cream. |
Jelly roll pan (10 X 15") |
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111 |
2017-11-01 01:27:20 |
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698790defe88f20345217792458b398e7c02be63 |
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111 |
2017-10-30 23:25:11 |
recipe/poultry/apple_stuffed_turkey.jpg |
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2017-10-30 23:25:11 |
Apple Stuffed Turkey |
The apple and vegetable stuffing provides mild flavor and extra moisture that makes this turkey moist and delicious. It is a great way to prepare your turkey for Thanksgiving or anytime of the year. |
This process is the same for any turkey no matter what size. Preheat oven to 325°. Clean and wash turkey thoroughly, removing neck, giblet / liver packages from cavities. Rinse the turkey inside and out; drain and pat dry. Rub the inside with salt and pepper Chop vegetables and apple; stuff in largest cavity of the turkey. Tie legs together at the ends if they were not sealed together when purchased. This will help hold the stuffing in place. Stuff tabs of butter under the skin on the breast of the turkey. Place 4 or 5 tabs on each side of the breast. Rub outside of bird generously with salt and pepper. Place turkey breast side up in the roasting pan, preferably on a roasting rack. Put in the preheated oven. Bake 20 minutes per pound of turkey. Test for doneness. The breasts should be 170° and the thigh should be 180°. If you don't have a thermometer, poke the breast and thigh area with a fork. If the juices run clear, it is done. Remove from oven - carve and serve. Note: This turkey can also be cooked in an oven-safe cooking bag. This will reduce the cooking time significantly. The turkey is roasted at 350° for approximately 12 minutes per pound of turkey. Follow the preparation steps shown above and see the package directions for using the oven bag. You will be surprised how quickly your turkey will cook. |
Roasting pan |
This turkey can also be cooked in an oven-safe cooking bag. This will reduce the cooking time significantly. The turkey is roasted at 350° for approximately 12 minutes per pound of turkey. Follow the preparation steps shown above and see the package direc |
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112 |
2017-11-01 01:27:24 |
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326e14bb63992cd0fa2ad323fdea075a15655024 |
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2017-10-30 23:25:14 |
recipe/dessert/UpsideDownCake.jpg |
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132 |
2017-10-30 23:25:14 |
Apple Upside Down Cake |
Apples and raisins are perfect complements in this fantastic cake smothered in caramel and topped with a spicy raisin and rum sauce. |
CARAMEL: Preheat oven to 300°. In an oven proof skillet, simmer the sugar, water, lemon juice and salt over medium heat. Cook and whisk until the mixture is golden, 6-8 mintues. Remove from heat, stir in cream, butter, rum and vanilla. Allow to cool slightly. Place quartered apples into the caramel and set aside. CAKE: Melt one stick of butter in a saucepan over medium heat. Cook until the butter starts to brown, approximately 5 minutes. Set aside to cool. Whisk together the sugar, grated apple, browned butter, eggs and zest in a medium bowl. Add flour, salt, baking powder, spices and whisk just until blended. Place the skillet with the apples on a baking sheet to help catch any drippings when baked. Spread the batter over the apples. Place all in the oven and bake for 45-50 minutes or until golden brown. Allow the cake to cool for 10 minutes and then invert the cake out onto a platter. RAISIN SAUCE: Simmer apple juice, raisins, sugar, spices, lemon juice and salt in a saucepan over medium heat for 10 minutes. Combine the rum and cornstarch in a dish, then whisk it into the simmering sauce. Cook until thickened, approximately 2-3 minutes. Remove from heat and add butter. Stir until melted. Serve over warm cake. |
10 inch oven proof skillet, saucepan, medium bowl |
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113 |
2017-11-01 01:27:25 |
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2017-10-30 23:25:20 |
recipe/casseroles/AppleWalnutCasserole.jpg |
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2017-10-30 23:25:20 |
Apple Walnut Casserole |
This dessert casserole has the homey flavors of apple pie but is quicker and easier. Use any kind of apple or a mixture. |
Preheat oven to 350. Put sliced apples in casserole dish. Mix 3/4 cup water, brown sugar, butter, cinnamon and salt in a saucepan and heat (medium heat) until butter melts. Mix cornstarch with 1/4 cup water and stir until smooth. Stir this gradually into the sugar mixture and bring to a boil. Remove from heat and pour over the apples. Stir in walnuts, cover and bake until apples are soft, about 45 minutes. Time may vary, depending on variety of apples used. Serve warm, room temperature or cold. Delicious topped with a scoop of vanilla ice cream. |
2 or 2 1/2 quart casserole dish with a lid. |
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114 |
2017-11-01 01:27:29 |
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eec4a349229119d5d3487e8b01464f630e7759c1 |
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2017-10-30 23:25:27 |
recipe/dessert/apple_walnut_pie.jpg |
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134 |
2017-10-30 23:25:27 |
Apple Walnut Pie |
Everyone will love this single crusted apple pie topped with a crunchy streusel-like topping. The apple filling is first cooked on the stove; and then placed in the crust and covered with the walnut and pecan topping. This pie is then baked until bubbling hot. |
Preheat oven to 350° F. Prepare a 9 inch pie crust and bake approximately 12-15 minutes. The crust needs to be just short of done. Place apples in a large skillet and sprinkle with lemon juice. Set aside. Combine lemon zest, nutmeg, cinnamon and sugar in a small bowl. Sprinkle over apples. Bring apples to a boil over medium heat. Allow to bubble gently. Cook uncovered 10-12 minutes, stirring occasionally, the liquid should be reduced to half. Reduce heat to low. When apples stop bubbling, stir in cornstarch mixture. Continue to cook and stir for approximately 2 minutes. The juices should have started to thicken. In a small bowl, combine the flour, sugar and walnuts. Add butter and toss with a fork until crumbly. Spoon apple filling into the pie crust, mounding them in the center. Crumble the walnut topping over the apples, do not pack the apples down. Bake 30-40 minutes or just until the filling bubbles over and the topping is crisp. Cool several hours before cutting. Slice and top with whipped cream if desired. |
9 inch pie plate |
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115 |
2017-11-01 01:27:31 |
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2017-10-30 23:25:31 |
recipe/dessert/apple_cranberry_pineapleCrisp.jpg |
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2017-10-30 23:25:31 |
Apple Cranberry and Pineapple Crisp |
The delicate sweetness of pineapple is a perfect complement to the tartness of the apple and the refreshing flavor of the cranberries in this terrific variation of a classic dessert. |
TOPPING: Whisk flour, sugar, cinnamon and nutmeg in a medium bowl. Add butter pats and mix in with the flour using a fork until the mixture is crumbly. Add oats and pecans, stir all to combine. FILLING: Combine the sugar, flour, cinnamon, nutmeg and allspice together in a large bowl. Add the apples, cranberries and pineapple. Stir to evenly coat all fruit. Let stand for approximatley 30 minutes for the juices to form, stir occasionally. Preheat the oven to 375° F. Spread filling in the baking dish and sprinkle evenly with the topping. Bake until the filling is bubbling around edges and the topping is brown and crips, approximately 45 minutes. Allow to cool slightly. Serve warm or at room temperature with cream or vanilla ice cream. |
11x7 baking dish or large round tart baking dish, medium bowl, large bowl |
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116 |
2017-11-01 01:27:34 |
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2017-10-30 23:25:35 |
recipe/salad/apple_fennel_celery_slaw.jpg |
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2017-10-30 23:25:35 |
Apple Fennel and Celery Slaw |
Fennels slight licorice flavor adds a nice touch to this tangy slaw with apples. |
Whisk together cider vinegar, molasses, Dijon mustard, salt and pepper.Slowly whisk in oil, whisking constantly to combine.Rinse fennel, trim stalks to within 1 inch of bulb. Discard hard outside stalks. Remove tough core from bottom of the bulb. Starting at one side, cut the bulb vertically into thin shreds.Add fennel, apple and celery into large bowl, pour dressing over the top and mix to combine. Cover and chill up to 4 hours. Toss well just before serving. |
small and large mixing bowl |
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117 |
2017-11-01 01:27:38 |
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2017-10-30 23:25:40 |
recipe/fruit/apple_pineapple_grape_salad.jpg |
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2017-10-30 23:25:40 |
Apple Pineapple and Grape Salad |
The tangy and sweet flavors of the three fruits blend well with the poppy seed dressing to make this salad a refreshing addition for any season. |
Prepare dressing by combining reserved pineapple juice, butter, sugar, and lemon juice in a small saucepan. Heat contents to boiling. Using a small bowl, combine cornstarch with water to make a smooth paste. Add the paste to the boiled mixture in the saucepan and cook until all ingredients are thick and smooth. Stir in poppyseeds, mayonnaise and yogurt into dressing ingredients, blending well. If desired, 1 cup of mayonnaise can be used instead of 1/2 cup of mayonnaise and 1/2 cup of yogurt. Place in refrigerator and chill until contents become firm and set up. This dressing can be made well ahead of salad and kept until ready to add to fruit. Prepare salad ingredients by chopping apples into small pieces. Slice grapes in half and then combine apples, pineapple chunks, grapes, and poppy seeds in large glass bowl. Add chilled dressing to fruit ingredients and stir in well. Place in refrigerator to chill until ready to serve. To keep crispy, add toasted almonds or pecans just prior to serving salad, stirring in well and placing some on top as garnish. |
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118 |
2017-11-01 01:27:42 |
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2017-10-30 23:25:49 |
recipe/dessert/applesauce_cake_penuche.jpg |
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2017-10-30 23:25:49 |
Applesauce Cake with Penuche Frosting |
Life could not be better while enjoying this moist apple cinnamon cake with its' irresistible brown sugar frosting. |
CAKE: Place the shortening, brown sugar, white sugar, applesauce and soda water in a mixer and mix until well blended. Then add the flour, cinnamon and allspice. Mix well to combine. Pour into a 9x13 baking pan that has been sprayed with non stick cooking spray. Bake in a preheated 350° F. oven for 20-23 minutes or until the cake starts to pull away from the pan and a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool completely on a wire rack. FROSTING: Melt the butter in a saucepan over medium heat. Add the brown sugar and milk and boil over low heat for two minutes. Stir continuously. Remove from the heat and allow the mixture to cool to luke warm. Then mix in the powdered sugar until it is thick enough to spread. When the cake is cool, spread frosting over the entire cake and allow it to cool completely and set. |
mixer, saucepan, 9x13 baking pan |
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119 |
2017-11-01 01:27:44 |
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2017-10-30 23:25:57 |
recipe/dessert/applesauce_coffee_cake.jpg |
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2017-10-30 23:25:57 |
Applesauce Coffee Cake |
A super moist Bundt cake that you will love sharing with family and friends over a warm cup of coffee. An added bonus to this cake is that it is made on the lighter side using applesauce rather than oil. |
Grease inside of Bundt pan. Preheat oven to 350 degrees F. Mix the sugar and cinnamon together. Sprinkle 1 tablespoon of the cinnamon and sugar mixture in the greased pan. Set the remainder aside. Blend together the cake mix, applesauce, and eggs; beat for 2 minutes. Pour half the batter into the greased and sugared Bundt pan. Sprinkle the remaining cinnamon and sugar mixture over the batter in the pan. Pour in the rest of the batter. Bake in preheated oven for 30 to 35 minutes. Remove from the oven and allow to cool for 10 to 15 minutes and then remove from the pan by turning out onto a cake plate. Allow to cool completely. GLAZE: Mix the powdered sugar, milk, and extract together until smooth. Adjust amount of powdered sugar or milk to get desired consistency. Drizzle over the cooled cake. |
Bundt cake pan |
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120 |
2017-11-01 01:27:50 |
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2017-10-30 23:26:06 |
recipe/dessert/applesauce_oatmeal_cookies.jpg |
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2017-10-30 23:26:06 |
Applesauce Oatmeal Cookies |
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Cream shortening and sugars together; beat in eggs. Add applesauce and raisins.Sift dry ingredients. Add dry ingredients to creamed mixture; beat until well blended.Stir in oats, chocolate chips, and walnuts; mix well.Drop by teaspoon onto ungreased cookie sheet.Bake at 375 for 10-12 minutes; place on wire racks to cool. Store in a sealed container to preserve freshness. |
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121 |
2017-11-01 01:27:56 |
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2017-10-30 23:26:13 |
recipe/dessert/applesauce_oatmeal_cookies_with_raisins.jpg |
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2017-10-30 23:26:13 |
Applesauce Oatmeal Cookies with Raisins |
Soft and cake-like oatmeal cookies that are the perfect snack. Not too sweet either. |
Mix and sift flour, baking soda, salt and spices. Add remaining ingredients. Beat until smooth, about 2 minutes. Drop by tablespoons on greased cookie sheets. Bake at 350° for 12-15 minutes. |
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122 |
2017-11-01 01:27:58 |
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122 |
2017-10-30 23:26:21 |
recipe/McCormick/Applewood-Grilled-Shrimp-and-Plum-Salad-with-Cinnamon-Honey-Dressing.jpg |
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2017-10-30 23:26:21 |
Applewood Grilled Shrimp Plum Salad with Cinnamon Honey Dressing |
Layer flavors onto grilled shrimp with Grill Mates® Applewood Rub and plum preserves. Perfect for outdoor entertaining, this salad features grilled plum slices, raspberries and applewood bacon in addition to the grilled shrimp. |
1. For the Cinnamon-Honey Dressing, mix lemon juice, honey, sea salt and roasted cinnamon in small bowl. Slowly whisk in oil. Set aside. 2. Mix plum preserves and water in small bowl. Set aside. Mix Applewood Rub and lemon peel. Thread shrimp onto skewers. Brush with oil. Coat with Rub mixture.3. Grill shrimp skewers over medium heat 4 to 5 minutes per side or just until shrimp turn pink, brushing occasionally with plum preserves mixture. Grill plums 1 to 2 minutes or until grill marks appear, turning frequently and brushing with 2 tablespoons of the Dressing.4. To serve, divide salad greens among 6 plates. Top each with shrimp, plums, raspberries and bacon. Serve with remaining Cinnamon-Honey Dressing. |
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123 |
2017-11-01 01:28:04 |
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2017-10-30 23:26:24 |
recipe/bread/apricot_almond.jpg |
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2017-10-30 23:26:24 |
Apricot Almond Bread |
Not too sweet, just right for brunch, tea time or a little dessert. |
Preheat oven to 350° F.Grease loaf pan.Sift together dry ingredients in large bowl.In small bowl, stir melted butter, honey, sugar (if using) into apricots. Beat egg, add to apricots along with abstracts. Add wet ingredients into flour along with water and apricot juice. Stir in orange rind and almonds; mix to combine.Pour into prepared pan and bake about 1 1/2 hours or until toothpick inserted in center comes out clean.Let cool 10 minutes in pan, then slip out of pan and let bread cool on wire rack for 15 minutes before slicing. |
medium bowl, large bowl, bread baking loaf pan |
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124 |
2017-11-01 01:28:08 |
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124 |
2017-10-30 23:26:32 |
recipe/poultry/orange_raisin_chicken.jpg |
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2017-10-30 23:26:32 |
Apricot and Golden Raisin Chicken |
This colorful dish provides you with a nice crisp autumn supper. |
Preheat the oven to 350° F. Place the chicken a baking dish, skin side up if using chicken with the skin on. Season the chicken with salt and pepper. Sprinkle ginger over the chicken. Spread marmalade on top. Bake, uncovered, for 30 minutes. Remove from the oven and pour the apple juice and orange juice in the dish; sprinkle chicken with apricots and raisins. Bake another 30 minutes, uncovered, basting frequently. Note: The pan sauce makes a wonderful fruit sauce to serve warm with the chicken. |
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The pan sauce makes a wonderful fruit sauce to serve warm with the chicken. |
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125 |
2017-11-01 01:28:12 |
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2017-10-30 23:26:36 |
recipe/sauces_and_bases/glaze_apricot_brandy.jpg |
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2017-10-30 23:26:36 |
Apricot Brandy Ham Glaze |
Basting your holiday ham with this sweet and sour ham glaze will give it a boost of flavor. Reserve some of the glaze for serving with the ham. Learn how to prepare and bake a ham with advice from our ham cooking guide. |
Purée preserves in a blender. In a sauce pan, whisk orange juice, apricot preserves, brown sugar, and corn starch until well combined. Cook over medium low heat until slightly thickened, stirring frequently. Add mustard and brandy; whisk. Continue cooking over low heat 1 to 2 additional minutes. Remove from heat. Spread glaze on ham during the last 30 minutes of baking. Reapply during the last 15 minutes, if desired. Serve extra glaze along side of ham. |
small sauce pan |
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126 |
2017-11-01 01:28:16 |
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2017-10-30 23:26:42 |
recipe/meat/apricot_brown_sugar_ham.JPG |
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2017-10-30 23:26:42 |
Apricot Brown Sugar Ham |
A sticky sweet glaze covers this juicy ham. The other great thing about this recipe is the ham is already sliced in perfectly sliced pieces for you. |
Preheat oven to 275 degrees F. Place the ham, cut side down, onto a sheet of aluminum foil Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet. Roast for 2 hours in preheated oven. Apply the remaining glaze 20 minutes before the ham is done.NOTE: If your ham is a different size figure 12 minutes per pound. |
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2017-11-01 01:28:23 |
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2017-10-30 23:26:50 |
recipe/poultry/apricot_chicken.jpg |
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2017-10-30 23:26:50 |
Apricot Chicken |
Satisfying chicken dish with an intense fruit flavor and a touch spiciness. |
CHICKEN: Heat large skillet over medium heat, heat the butter and oil. Season the chicken with salt and pepper and add to the skillet. Cook until browned on all sides, approximately 4 minutes each side depending on how thick, or until no longer pink in the middle. Transfer to a dish to keep warm in the oven while making sauce. SAUCE: In the same skillet, add the onion and cook until tender, approximately 5 minutes. Add garlic and cook one more minute. Add nectar, chicken stock, jam and dried apricots. Bring to a boil and cook down until reduced by half, approximately 10 mintues. Add chipotle and stir to combine. Reduce the heat and add butter. Return the chicken to the skillet with the juices. Turn chicken pieces to coat with sauce and cook until done. Serve the chicken on a bed of basmati rice and wild rice. Spoon the sauce over the top. |
large skillet and serving platter |
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128 |
2017-11-01 01:28:23 |
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2017-10-30 23:26:53 |
recipe/CooksHam/logo.jpg |
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2017-10-30 23:26:53 |
Apricot Mustard-Glazed Ham Steaks |
Grilled ham steaks brushed with a sweet apricot glaze flavored with mustard and green onions. |
Prepare grill for medium heat. Mix spreadable fruit, mustard and onions in small bowl until well blended; set aside. Grill ham steaks 2 minutes; turn over. Brush with half of the spreadable fruit mixture; continue grilling 4 minutes, or until ham steaks reach an internal temperature of 160° F when tested in centers with meat thermometer, turning after 2 minutes and brushing with the remaining spreadable fruit mixture |
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129 |
2017-11-01 01:28:29 |
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2017-10-30 23:26:56 |
recipe/sauces_and_bases/glaze_apricot_orange.jpg |
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2017-10-30 23:26:56 |
Apricot Orange Ham Glaze |
A fruit-flavored glaze that is perfect when cooking ham. The flavor of this apricot ham glaze also blends nicely with chicken. Use this thick, sweet ham glaze at the end of the ham cooking time and reserve some for serving. |
Puree apricots in a blender. In a sauce pan, combine puréed apricots, brown sugar, mustard, 2 tablespoons of orange or lemon juice, and 1/4 cup of reserved apricot juice. Cook mixture over medium low heat, stirring frequently, for 7 to 8 minutes. Spread glaze on ham during the last 30 minutes of baking. Apply again during the last 15 minutes if desired. Serve extra glaze as a sauce for the meat when it is served. *Orange juice can be substituted |
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130 |
2017-11-01 01:28:32 |
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52b768afa471bcf8c6b9f6cac11b1edf12e38312 |
15533 |
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id |
ts |
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recipe_id |
130 |
2017-10-30 23:27:03 |
recipe/dessert/apricot_pie.jpg |
<L2> recipe
id |
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title |
description |
direction |
container |
note |
150 |
2017-10-30 23:27:03 |
Apricot Pie |
This delicious pie is an anytime favorite. |
PIE CRUST: In a large bowl, mix the flour and salt together. Cut butter into 1/4 inch slices. Using a pastry blender, cut the chilled shortening and butter into the flour and salt mixture until it forms coarse crumbs. The crumbs should resemble tiny split peas. Sprinkle the flour and fat mixture with 4 tbsp. of ice water. Gently mix, using a fork. If the crust seems dry, add more water, one tablespoon at a time. Only add enough water to make the dough hold together when a small piece is pinched between the fingers. Mix dough gently and quickly. Gather dough to form a ball, but do not overwork it. Cut the dough in two to form two balls, one slightly larger than the other. Place the smaller ball of dough, which will be used as the top crust, in the refrigerator. Flatten the larger ball of dough into a 4 to 6 inch disk and place on a cool floured surface. Starting in the center, roll the crust outward. After every couple of rolls, rotate the rolling angle about 45° until you have rolled all around the crust. Always start rolling from the middle. Check crust frequently to see if it is sticking to the surface. If it begins to stick, dust lightly with flour. Do not use any more flour than necessary. Roll crust until it is approximately 1/8 inch thick and 2 inches larger in diameter than an inverted pie plate. Transfer the crust by partially rolling the crust around the rolling pin and gently lifting the crust on the pie plate. Be careful to center over the plate without stretching the dough. Once it is properly placed, unroll the crust from the rolling pin. Gently press the crust against the bottom and side of the pie plate. Trim the edges to about 1/2 inch, fold the overhang under so the crust is flush with the edge of the pie plate and flute the edges. Place in the refrigerator while rolling out the top crust. Prepare the filling for the pie before rolling out the top crust so that the filling is ready when the top crust is done. Roll out the smaller ball of dough in the same manner as the larger ball. Roll this dough out to approximately 1/8 inch thick and 10 inches in diameter. Remove the bottom crust from the refrigerator and place filling in the crust. Moisten the edge of the crust with water and then center the top crust over the filled bottom crust. Transfer the top crust in the same manner as the bottom crust. Trim the overhang so that it is just slightly larger than the bottom crust. Fold the top overhang slightly over the bottom and then turn both under so they are flush with the edge of the pie plate. Flute edges as desired. Make slits in the top crust or poke several times with a fork to allow steam to escape when baking. Bake according to the recipe used for filling. The crust should be golden brown when done. FILLING:Add the pie filling after the bottom crust has been placed in the pie plate. Spread out evenly and then sprinkle the sugar over the top of the filling. The sugar can be eliminated, if preferred. Place the top crust on the pie and finish as directed. After cutting slits in top crust for venting, brush the crust with egg white. Place in an oven preheated to 375°F and bake for 45 minutes or until crust is golden brown. |
9-inch Pie Plate |
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131 |
2017-11-01 01:28:33 |
image/jpeg |
0ae2802bc391a5c330a64b277da21b7f26519fff |
14499 |
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id |
ts |
image_url |
recipe_id |
131 |
2017-10-30 23:27:12 |
recipe/McCormick/Arroz_con_Pollo.jpg |
<L2> recipe
id |
ts |
title |
description |
direction |
container |
note |
151 |
2017-10-30 23:27:12 |
Arroz con Pollo |
Authentic chicken and rice gets its rich color from saffron -- use sparingly because a little goes a long way. |
1. Mix salt, paprika and pepper. Coat chicken evenly with seasoning mixture. 2. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden. Remove chicken from skillet. Pour off all but 1 tablespoon fat from skillet. Add bell pepper and onion; cook and stir about 5 minutes or until tender. 3. Stir in rice and garlic; cook and stir about 1 minute. Stir in broth and saffron. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 20 minutes or until chicken is cooked through and rice is tender. Remove from heat. Stir in peas; cover. Let stand 5 minutes before serving. Garnish with olives, if desired. |
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132 |
2017-11-01 01:28:39 |
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d6feb728818a44e91c69bf2eef24baa506a1e268 |
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id |
ts |
image_url |
recipe_id |
132 |
2017-10-30 23:27:16 |
recipe/casseroles/artichoke_tomato_cass.jpg |
<L2> recipe
id |
ts |
title |
description |
direction |
container |
note |
152 |
2017-10-30 23:27:16 |
Artichoke Tomato Casserole |
Delicious way to use the bounty of sweet ripe tomatoes available in the fall. This casserole recipe will make the perfect side dish for any meal this autumn. |
Sauté onions in butter in medium skillet over medium heat untill transparent; approximately 10 minutes. Stir in seasonings and bread cubes. Heat for 2-3 minutes, remove from heat.Spray non-stick cooking spray in casserole baking dish. Layer artichokes, then tomatoes, then bread cubes. Repeat layers once more, ending with the bread cubes.Bake at 350°F for 45 minutes. |
1 quart casserole dish, medium skillet |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes/by_table/recipe_image_access/d6/fe/b7/28/d6feb728818a44e91c69bf2eef24baa506a1e268.jpg
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133 |
2017-11-01 01:28:40 |
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0af6cdd658be6526ef004789f9d4478a050674b5 |
11836 |
/0a/f6/cd/d6/0af6cdd658be6526ef004789f9d4478a050674b5.jpg |
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id |
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recipe_id |
133 |
2017-10-30 23:27:22 |
recipe/vegetables/whole_artichoke.jpg |
<L2> recipe
id |
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title |
description |
direction |
container |
note |
153 |
2017-10-30 23:27:22 |
Artichokes with Butter and Garlic Mayonnaise |
Artichokes and dipping sauce make a simple appetizer for your summer gathering. |
Prepare artichokes by removing the stem and cutting off the top 1/3 - 1/4 of the artichoke Using a kitchen shears or sturdy scissors, snip the top pointed tips off the remaining leaves. Have a large bowl of cool water with 1/4 cup of lemon juice ready to put the prepared artichokes in so that they won't brown before cooking. Prepare the remaining artichokes. Fill a pot 1/2 full of water, add sliced lemons, garlic, salt and pepper. Bring to a boil. Place artichokes in boiling water, cover, and allow to boil for approximately 20-25 minutes. The artichokes will be done when a fork is easily inserted into the center. Remove the choke (center of artichoke) before serving. While the artichokes are cooking, prepare the sauces. 1) Simply melt butter in the microwave for the butter sauce. 2) For the garlic mayonnaise sauce, mix mayonnaise, lemon juice, garlic and salt and pepper together. Refrigerate until ready to serve. |
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134 |
2017-11-01 01:28:44 |
image/jpeg |
6066c750cf1b00ba861b48475cf50d17ce17317a |
105681 |
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id |
ts |
image_url |
recipe_id |
134 |
2017-10-30 23:27:31 |
recipe/users/casseroles/asian_beef_casserole.jpg |
<L2> recipe
id |
ts |
title |
description |
direction |
container |
note |
154 |
2017-10-30 23:27:31 |
Asian Beef Casserole |
Quick throw together meal that is delicious! |
Brown ground beef and onion. Drain and put into casserole dish. Add remaining ingredients and stir until combined. Place covered casserole dish into a preheated 350 degree oven and bake for 1 1/2 hours. Makes 4-6 servings. * Note - may also use instant rice and cook for 30 minutes. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes/by_table/recipe_image_access/60/66/c7/50/6066c750cf1b00ba861b48475cf50d17ce17317a.jpg
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135 |
2017-11-01 01:28:45 |
image/jpeg |
80f820bd016a92e37043c8ea3a7f63316f569c22 |
14781 |
/80/f8/20/bd/80f820bd016a92e37043c8ea3a7f63316f569c22.jpg |
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id |
ts |
image_url |
recipe_id |
135 |
2017-10-30 23:27:34 |
recipe/appetizers_and_snacks/asian_beef_pinwheels.jpg |
<L2> recipe
id |
ts |
title |
description |
direction |
container |
note |
155 |
2017-10-30 23:27:34 |
Asian Beef Pinwheels |
Terrific hors d'oeuvre with an Asian flair. |
Mix mayonnaise, terriyaki sauce and lemon juice together in a small bowl. Spread mixture evenly over one side of an 8 inch tortilla. Evenly cover tortilla with 3-4 slices of deli roast beef. Sprinkle slivered or chopped red pepper over beef. On half of the tortilla, sprinkle shredded carrots. Starting on one side, roll the tortilla as tightly as possible. Wrap in plastic wrap and refrigerate for at least 2 hours. When ready to serve, slice the tortillas into 6-8 pinwheels each. |
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136 |
2017-11-01 01:28:49 |
image/jpeg |
b859ed5614cc79eab6d622f52099712ff48e3f1a |
13410 |
/b8/59/ed/56/b859ed5614cc79eab6d622f52099712ff48e3f1a.jpg |
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id |
ts |
image_url |
recipe_id |
136 |
2017-10-30 23:27:38 |
recipe/McCormick/Asian_Chicken_and_Vegetables_in_Gingered_Broth.jpg |
<L2> recipe
id |
ts |
title |
description |
direction |
container |
note |
156 |
2017-10-30 23:27:38 |
Asian Chicken and Vegetables in Gingered Broth |
You would never guess this Asian-inspired dish of succulent chicken and colorful vegetables in a ginger-spiked broth is baked in aluminum foil packets in the oven. |
1. Preheat oven to 425°F. Mix honey, soy sauce, orange juice and ginger in small bowl. Place vegetables in large bowl. Add 1/2 of the honey mixture; toss to coat well. 2. Place 1 cup of the vegetable mixture on each sheet of foil. Top each with 1 chicken breast half. Spoon 1 tablespoon of the remaining honey mixture over each chicken breast half. Sprinkle with sesame seed. Bring up foil sides; double fold top and ends to tightly seal packet. Place foil packets on large baking sheet. 3. Bake 15 to 20 minutes or until chicken is cooked through and vegetables are tender. Place each packet in shallow soup bowl. Carefully cut a slit in the top of each packet. Slide chicken and vegetables into the bowl. To Toast Sesame Seed: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting. |
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137 |
2017-11-01 01:28:54 |
image/jpeg |
b44f2c2186864c71c1b0ed2a821fa99e1baaf7d2 |
15660 |
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id |
ts |
image_url |
recipe_id |
137 |
2017-10-30 23:27:42 |
recipe/chili_soups_and_stew/asian_chicken_soup.jpg |
<L2> recipe
id |
ts |
title |
description |
direction |
container |
note |
157 |
2017-10-30 23:27:42 |
Asian Chicken Soup |
Tasty and satisfying, this easily prepared chicken soup is brimming with chicken, fresh vegetables, and the robust flavors characteristic of Asian cuisine. |
Combine the soy sauce, vinegar, teriyaki sauce, ginger and chicken broth in a saucepan and bring it all to a boil. Reduce to a simmer and add the chicken and carrots. Cook for 6-10 minutes. Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, approximately 5 minutes. Divide amoung soup bowls, garnish with chopped green onions. Serve with a warm crusty bread. Note: You can also use leftover chicken or turkey and cook the soup just until the carrots are tender. |
large saucepan |
You can also use leftover chicken or turkey and cook the soup just until the carrots are tender. |
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138 |
2017-11-01 01:28:58 |
image/jpeg |
71b857477de39fe2a00ddf1b4cadffe36e0ebf5e |
27304 |
/71/b8/57/47/71b857477de39fe2a00ddf1b4cadffe36e0ebf5e.jpg |
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id |
ts |
image_url |
recipe_id |
138 |
2017-10-30 23:27:50 |
recipe/pizza_and_sandwiches/asian_lettuce_wraps.jpg |
<L2> recipe
id |
ts |
title |
description |
direction |
container |
note |
158 |
2017-10-30 23:27:50 |
Asian Lettuce Wraps |
This quick meal has everything you need all wrapped into a tasty little package. Try it with chicken or shrimp instead of sausage if you prefer. |
In a medium saucepan, combine the water, rice and butter. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside. Heat a large saute pan or wok to medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown and no longer pink. Add the soy sauce, sesame oil and chile paste, stirring frequently until heated through. Remove from heat. To serve, spoon a small amount of rice into each lettuce leaf, top with the sausage mixture, and sprinkle with radishes, if desired. Wrap the lettuce leaf to enclose the filling. |
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139 |
2017-11-01 01:28:59 |
image/jpeg |
4b57d19d4b25fd64719655d93f32745fb4d9781d |
11394 |
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id |
ts |
image_url |
recipe_id |
139 |
2017-10-30 23:27:55 |
recipe/sauces_and_bases/asian_lime_dressing.jpg |
<L2> recipe
id |
ts |
title |
description |
direction |
container |
note |
159 |
2017-10-30 23:27:55 |
Asian Lime Dressing |
A light and tangy dressing that adds much flavor to spinach greens or any salad with greens and other vegetables such as mushrooms, sprouts and carrots. |
In small mixing bowl, combine vinegar, lime juice, soy sauce, sugar, canola oil, and sesame oil. Mix well. Refrigerate until ready to use. When salad is ready to serve, drizzle dressing over greens and toss all ingredients to coat with lime dressing. |
Small mixing bowl |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes/by_table/recipe_image_access/4b/57/d1/9d/4b57d19d4b25fd64719655d93f32745fb4d9781d.jpg
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140 |
2017-11-01 01:29:03 |
image/jpeg |
f19c736ad6f73af7db40ae8ab41b6d6133d20ed8 |
19910 |
/f1/9c/73/6a/f19c736ad6f73af7db40ae8ab41b6d6133d20ed8.jpg |
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id |
ts |
image_url |
recipe_id |
140 |
2017-10-30 23:28:01 |
recipe/poultry/asian_marinated_turkey_roast.jpg |
<L2> recipe
id |
ts |
title |
description |
direction |
container |
note |
160 |
2017-10-30 23:28:01 |
Asian Marinated Turkey Roast |
A moist and delicious summer meal that is sure to impress. The turkey will fill your mouth with a flavor explosion. |
Rub turkey with garlic, basil and black pepper. Combine oil, soy sauce, brown sugar and lemon juice. Place turkey in plastic bag. Pour oil mixture over turkey and seal. Marinate in refrigerator for 4-6 hours or overnight. Preheat grill to medium heat. Grill for 30 minutes until juices run clear. Let stand 10 minutes. Slice and serve. |
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141 |
2017-11-01 01:29:05 |
image/jpeg |
6f3210b49387113628587e5eaa5b1ebc7c47f7c0 |
12350 |
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id |
ts |
image_url |
recipe_id |
141 |
2017-10-30 23:28:07 |
recipe/salad/asian_spinach_salad.jpg |
<L2> recipe
id |
ts |
title |
description |
direction |
container |
note |
161 |
2017-10-30 23:28:07 |
Asian Spinach Salad |
Light and refreshing, this easy to prepare spinach salad is coated with a tangy oil and rice vinegar dressing. |
In a large bowl, combine salad ingredients: spinach, grated carrots, mushrooms, and bean sprouts. If spinach leaves are large in size, tear into smaller bite-sized pieces. Prepare dressing ingredients. In small bowl, combine vinegar, lime juice, soy sauce, sugar, canola oil and sesame oil. Mix well. When ready to serve salad, toss dressing with spinach and other salad ingredients. Garnish salad or each serving with sliced almonds and feta cheese. |
large salad bowl |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes/by_table/recipe_image_access/6f/32/10/b4/6f3210b49387113628587e5eaa5b1ebc7c47f7c0.jpg
|
142 |
2017-11-01 01:29:08 |
image/jpeg |
c2e6e9d3e2bf6fc6909c010e4cf532fd6345c3b7 |
13586 |
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id |
ts |
image_url |
recipe_id |
142 |
2017-10-30 23:28:12 |
recipe/meat/steak_marinade.jpg |
<L2> recipe
id |
ts |
title |
description |
direction |
container |
note |
162 |
2017-10-30 23:28:12 |
Asian Steak Marinade |
As the vinegar tenderizes the meat, the soy sauce and onions will infuse flavor that will melt in your mouth. This marinade is perfect for your summer steaks but is also delicious with pork or chicken. |
Combine the above. Marinate beef overnight.Grill over medium-high heat until desired doneness. |
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143 |
2017-11-01 01:29:10 |
image/jpeg |
95a7e0af0edaf81315e5df936ea9f43a157eb571 |
15725 |
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id |
ts |
image_url |
recipe_id |
143 |
2017-10-30 23:28:15 |
recipe/meat/marinated_pork_tenderloin.jpg |
<L2> recipe
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ts |
title |
description |
direction |
container |
note |
163 |
2017-10-30 23:28:15 |
Asian Style Marinated Pork Tenderloin |
There's a new way to cook pork in town...sweet and easy. Marinating the pork tenderloin loads it with flavor and keeps it moist during grilling. Serve it with pea pods and rice to complete the meal. |
To grill, mix all ingredients in a large ziploc bag. Let marinate overnight or for at least 6 hours. Cook on outside grill for 30-35 minutes, turning every 5 minutes. Remove and let rest for 10-15 minutes before slicing.VARIATION: To bake without pre-marinating, use a larger 3-4 pound tenderloin and place in a baking dish lined with 2-3 layers of foil. Place meat in pan, salt and pepper and pour bottle of teriyaki sauce over along with Worcestershire sauce. Pack brown sugar on top and seal foil, closing tightly. Bake at 300° for 3-3 1/2 hours. Open once after 2 hours while cooking and turn over. Close foil and complete cooking. Tenderloin will fall apart with fork. |
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144 |
2017-11-01 01:29:12 |
image/jpeg |
3c91a9974965786885266c5a8d5dfe4357b00316 |
11580 |
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id |
ts |
image_url |
recipe_id |
144 |
2017-10-30 23:28:20 |
recipe/McCormick/Asian-Style_Sugar_Snap_Peas.jpg |
<L2> recipe
id |
ts |
title |
description |
direction |
container |
note |
164 |
2017-10-30 23:28:20 |
Asian Style Sugar Snap Peas |
Easy to prepare and full of flavor, these wonderfully sweet sugar snap peas are a great accompaniment to your favorite Asian-inspired entrées. |
1. Heat oil in large skillet on medium heat. Add onion; cook and stir 1 to 2 minutes until tender. 2. Stir in soy sauce, garlic pepper seasoning and ginger. Add sugar snap peas; toss to coat well. Reduce heat to medium-low; cover and cook 5 minutes or until peas are heated through. Season with additional garlic pepper seasoning, if desired. |
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145 |
2017-11-01 01:29:17 |
image/jpeg |
e2f23938be09b8de6096ec7c49dc9e7f439430ab |
20381 |
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2017-10-30 23:28:24 |
recipe/salad/fu_yung.jpg |
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165 |
2017-10-30 23:28:24 |
Asian Tossed Salad |
An interesting combination of salad ingredients topped off with a tangy, sweet and sour dressing. |
Combine the first five salad ingredients in a large salad bowl. Sprinkle lightly with salt and pepper. Combine the oil, sugar, catsup, vinegar, onion, and Worcestershire in a blender and chill. When you are ready to serve, toss the salad with the dressing. Excess dressing keeps well in the refrigerator for up to one week. Note: the 15 minutes shown under "Cook Time," refers to the preparation of the bacon and the hardboiled egg. |
large salad bowl |
the 15 minutes shown under "Cook Time," refers to the preparation of the bacon and the hardboiled egg. |
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146 |
2017-11-01 01:29:19 |
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2017-10-30 23:28:27 |
recipe/casseroles/asparagus_cheese_bread_pudding_1.jpg |
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2017-10-30 23:28:27 |
Asparagus and Cheese Bread Pudding |
This beautiful Asparagus and Cheese Bread Pudding is as delicious as it looks. It is the perfect dish to serve for a special brunch or it makes a great side dish for any meal. Make it even better by using your favorite cheese to give it that special flavor you prefer. |
Preheat the oven to 350 degrees F. Grease a large casserole dish. Cut the French bread into 1 1/2 inch slices and lay out on a large baking sheet. Place in the oven for about 10 minutes to dry out the bread. It should be dry to the touch but not browned. Cook the asparagus just until crisp tender - do not overcook. Rinse in cold water to stop cooking. Whisk the eggs, half & half, salt, pepper, tarragon, and chives together in a large bowl. Place the French bread slices on the bottom of the greased casserole dish. Spread the asparagus evenly over the bread slices and sprinkle the cheese over the top. Pour the egg and half & half mixture over the top of the bread, asparagus, and cheese. Push bread slices down to submerge them in the mixture if they aren't covered by it. Allow the dish to set for about half an hour so the bread will soak up the mixture. This dish can also be made the night before serving. Cover the casserole dish and refrigerate it overnight. Bake for 40 to 45 minutes in the pre-heated oven. The bread pudding should be puffed up and browned. Allow it to set for 10 minutes before serving it. |
9 x 13 baking dish |
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147 |
2017-11-01 01:29:21 |
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2017-10-30 23:28:34 |
recipe/salad/asparagus_goat_salad.jpg |
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2017-10-30 23:28:34 |
Asparagus and Goat Cheese Salad |
Enjoy this as a colorful side or a light entreé. |
Snap off ends of asparagus. Lay on baking sheet, sprinkle with olive oil and lemon pepper. Place single layer on grill, grill 3 to 5 minutes, just until crisp tender, turning occasionally.Remove from grill.On large serving platter, arrange lettuce, top with aspargus, then chopped tomatoes. Sprinkle with salt. Crumble goat cheese over the top them sprinkle with the toasted pine nuts. Drizzle with vinaigrette just before serving. Garnish with chopped fresh basil if you desire. |
large serving platter, grill |
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148 |
2017-11-01 01:29:27 |
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148 |
2017-10-30 23:28:38 |
recipe/vegetables/asparagushamcrepe.jpg |
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2017-10-30 23:28:38 |
Asparagus and Ham Crêpe |
When rolled with thinly sliced ham in a delicate crêpe, tender asparagus becomes a tasty dish for a brunch or light lunch. |
Slice 12 pieces of ham. Wash and trim 12-14 stalks of tender aspargus and lay them in a microwave dish with 2 tablespoons of water and 1 teaspoon of salt. Cover the dish and microwave on high for 3-4 minutes or until the thick end of the stalk can be pierced with a knife. Drain. Combine the flour, salt and milk in a medium bowl, beating until smooth. Blend or beat in the eggs and the cooled, melted butter. If there is enough time, let this mixture set in the refrigerator for about 1 hour. Place the crêpe pan over medium heat and add 1/2 teaspoon of oil in bottom of heated pan. Pour 1-2 tablespoons of batter in bottom of pan and distribute it evenly over bottom to create a very thin layer. Pour out the excess. Adjust amount of batter if necessary. The batter cooks very quickly (usually less than a minute) so it needs to be watched closely. Flip crêpe and cook on opposite side for about 15 seconds or just until it's light brown. (Cooking too long on either side will make the crêpe too crisp to roll.) Repeat the process, adding a small amount of oil each time, if not using a non stick pan, and adjusting the heat and amount of batter to obtain the desired thickness of crêpes. Stack crêpes on a plate until finished. To fill the crêpe, place one thin slice of ham and 2 stalks of asparagus on 1/3 of the crêpe and roll the crêpe up. Place the filled crêpe in a shallow 9X13" baking dish and reheat in the oven at 400 degrees for 10 minutes before serving. Top with the sauce or dressing of your choice. |
A 10" skillet with shallow sides or a crêpe pan, and a 9X13" baking dish |
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149 |
2017-11-01 01:29:34 |
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149 |
2017-10-30 23:28:41 |
recipe/vegetables/asparagus_baked_in_sauce.jpg |
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169 |
2017-10-30 23:28:41 |
Asparagus Baked in Sauce |
Move over boring green bean casserole, spring into the perfect asparagas casserole. It might not look pretty, but it certainly tastes delicious. |
Preheat oven to 350 degrees F.Melt butter over medium heat. Whish in flour, salt and pepper. Cook for 1 minutes. Add milk. Cook, stirring continually, until sauce thickens. Place asparagus in 9x13 inch baking dish. Top with shredded cheese. Pour thickened sauce over asparagus and cheese. Toss breadcrumbs with melted butter and sprinkle on top of vegetable. Bake for 20-25 minutes, until breadcrumbs are golden brown. |
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150 |
2017-11-01 01:29:36 |
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150 |
2017-10-30 23:28:48 |
recipe/vegetables/asparagus_fries.jpg |
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170 |
2017-10-30 23:28:48 |
Asparagus Fries |
Fried up in a pan with little mess, these asparagus spears are so flavorful you won't need those potato fries. Be careful not to burn the garlic as it becomes bitter. |
Break off the tough ends of the asparagus. Place the asparagus in a skillet. Drizzle with olive oil and sprinkle with salt, ground pepper and Tony's Creole seasoning. Toss asparagus to coat. Add the chopped garlic to the pan. Turn the heat on high to add a little grill to the asparagus, about 4 minutes. Reduce heat to low and cover the pan to allow the asparagus to steam, about 6-8 minutes.TIP: The amount of time you cook the asparagus will be based on your preference of asparagus crispness. |
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151 |
2017-11-01 01:29:43 |
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21291 |
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2017-10-30 23:28:51 |
recipe/vegetables/asparagus_frittata.jpg |
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2017-10-30 23:28:51 |
Asparagus Frittata |
Eggs and asparagus seem made for each other. This super recipe is a tasty way to combine them. (It’s also a dandy way to use leftover asparagus.) |
Preheat oven to 350° F, with the rack in the upper 1/3 of the oven. Heat a heavy oven-proof 10" skillet and melt butter. In a medium bowl, beat eggs, stir in cheese and asparargus, and then salt and pepper lightly. (Remember: the cheese will add salt also). When the butter is quite hot, add egg mixture, but don't stir. Reduce heat to medium low and cook about 5 minutes. Bake in preheated oven until the top is just set, about 10 minutes. Don't overcook or the eggs will be dry. |
oven-proof 10" skillet |
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152 |
2017-11-01 01:29:43 |
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77d402721f673b550ce4c4db6cfd3fa53f9a2bcc |
21072 |
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152 |
2017-10-30 23:28:54 |
recipe/vegetables/asparagus_gratin.jpg |
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172 |
2017-10-30 23:28:54 |
Asparagus Gratin |
Fresh asparagus coated with cheese and a crispy crumb topping provides a delicious side dish for lunch or evening meals. For similar recipes, see our Asparagus Recipe Collection. |
Melt butter and when butter is completely melted, combine flour and salt, whisking together until all ingredients have a smooth texture. Add milk gradually to ingredients to thicken the sauce as it is stirred and then add shredded cheese. In a small bowl, combine corn flakes or crumbs and chopped walnuts. Precook fresh asparagus by steam cooking stalks in pan with boiling water for 5 to 7 minutes. Grease the bottom and sides of a shallow sided pan such as a gratin, baking, or paella pan. In the pan, use half the asparagus in a layer and then layer on half the breadcrumbs or corn flakes. Pour half of the milk and cheese sauce over the asparagus. Add a second layer of asparagus, placing the heads of the stalks opposite to those in the first layer. Put the rest of the milk and cheese sauce over the asparagus and then top with the remaining breadcrumbs or crushed corn flakes mixture. Set oven temperature at 375° F and bake for 20 minutes, or until top is golden brown. |
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153 |
2017-11-01 01:29:46 |
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cbac33fd1d0628cc578685faa191b1a830258757 |
15790 |
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153 |
2017-10-30 23:28:57 |
recipe/breakfast/asparagus_ham_quiche.jpg |
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173 |
2017-10-30 23:28:57 |
Asparagus Ham Quiche |
A crustless quiche that can be served hot or at room temperature. Perfect to delight your guests and easy to throw together. You may also use frozen asparagus if you don't have the fresh on hand. |
In two greased 9" pie plates, layer asparagus, ham, cheese, and onion. In a bowl, beat eggs. Add remaining ingredients to eggs and mix well. Pour 1/2 egg mixture over asparagus mixture in each pie plate. Bake at 375 for 30 minutes or until knife inserted near the center comes out clean. |
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154 |
2017-11-01 01:29:47 |
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18366 |
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154 |
2017-10-30 23:29:04 |
recipe/salad/asparagus_pineapple_pasta.jpg |
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174 |
2017-10-30 23:29:04 |
Asparagus Pineapple Pasta Salad |
The peppers, tomatoes, and pineapple combined with the asparagus in this pasta salad create a garden fresh flavor. This salad recipe is the perfect way to enjoy fresh asparagus. You can find many more asparagus recipes on our site. |
In a large skillet, blanch asparagus in two inches of boiling water for 2-3 minutes then submerge it in an ice bath to stop the cooking process. Drain well. In a large bowl, combine the asparagus, peppers, tomatoes, pineapple, and pasta. Whisk together the vinegar, oil, salt, white pepper, ginger and garlic in a small bowl to make a dressing. Pour the dressing over the asparagus mixture and toss to coat. Cover and marinate in the refrigerator for 3-4 hours. Drain off any excess dressing. Stir to combine and garnish with sesame seeds before serving. |
medium skillet, large bowl, small bowl |
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155 |
2017-11-01 01:29:54 |
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15221 |
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155 |
2017-10-30 23:29:10 |
recipe/grains_and_rice/asparagus_risotto.jpg |
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175 |
2017-10-30 23:29:10 |
Asparagus Risotto |
This is a simple but somewhat time consuming recipe that is well worth the effort. |
Blanch asparagus pieces in a pot of boiling water for 2 minutes. Rinse under cold water and drain well. Set aside. Have 5 cups of warmed chicken broth ready. Heat olive oil over medium heat in a large skillet. Add rice and stir for 3 minutes. Add wine, if using, and cook until the liquid evaporates, approximately 2 minutes. Add the broth, 1 cup at a time, letting most of the liquid absorb before adding the next cup. Keed adding the broth until the rice is tender but still slightly firm in the middle and the mixture is creamy. Stir frequently during this process, it will take approximately 20-30 minutes. Add asparagus and mix to combine. Shut off heat and add butter, stir until melted. Stir in grated cheese. Season with salt and pepper to taste. |
large skillet, saucepan |
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156 |
2017-11-01 01:29:54 |
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a2b28cfcc2074b78ebae8e457490bc7c362d0a8e |
22746 |
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156 |
2017-10-30 23:29:13 |
recipe/vegetables/asparagus_steamed.jpg |
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176 |
2017-10-30 23:29:13 |
Asparagus Steamed |
Crisp, yet tender, steamed asparagus is a delicacy that is always welcome, especially at the first early spring crop. |
Clean asparagus under running water. Snap the cut ends from the asparagus. They will snap at the first node which will eliminate the toughest part of the stalk. Add two inches of water to an asparagus steamer, along with the salt, and boil. Add asparagus to the basket and lower into the boiling water. Remove asparagus from steamer when the tips are just tender. Allow water to drain and serve while warm. |
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157 |
2017-11-01 01:29:58 |
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157 |
2017-10-30 23:29:21 |
recipe/vegetables/asparagus_vinaigrette.jpg |
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177 |
2017-10-30 23:29:21 |
Asparagus Vinaigrette |
Delicious and quickly prepared, this dish can be served with bottled vinaigrette, but the freshly made vinaigrette included in this recipe pairs so well with the asparagus that it’s worth the minimal effort to make. Terrific hot or cold. |
Trim asparagus by snapping off the tough ends of the spears. (See TIP). In a container large enough to lay the spears flat, bring to boil enough water to cover the asparagus generously. While waiting for the water to boil, make the vinaigrette: whisk together lemon juice and oil. Add salt and pepper to taste. Set aside. Remove zest from lemon, if using. Add asparagus to boiling water, return to a boil, and begin testing for doneness (when a sharp knife easily pierces a spear) after 2 minutes. Thick spears may take several minutes more. Don't over cook! To serve warm, drain well and pour vinaigrette over. Add zest, if using. To serve cold, drain, rinse in cold water, and refrigerate until needed. Add vinaigrette just before serving. TIP: The tough ends removed in preparing the spears can be peeled and reserved for another preparation. |
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158 |
2017-11-01 01:30:02 |
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20178 |
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2017-10-30 23:29:27 |
recipe/vegetables/asparagus_with_balsamic_butter_sauce.jpg |
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178 |
2017-10-30 23:29:27 |
Asparagus with Balsamic Butter Sauce |
Roasted asparagus is had to beat but the sauce really adds a nice flavor. The browned butter gives the sauce a slightly nutty flavor. |
Preheat oven to 400 degrees F. Place asparagus on a baking sheet. Coat with olive oil and season with salt and pepper. Bake asparagus until tender, approximately 12 minutes. Meanwhile, melt the butter in a saucepan over medium heat. Cook until lightly brown in color. Remove from heat; stir in soy sauce and balsamic vinegar. Pour sauce over the baked asparagus to serve. |
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159 |
2017-11-01 01:30:03 |
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12772 |
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159 |
2017-10-30 23:29:35 |
recipe/vegetables/asparagus_cilantro_sauce.jpg |
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179 |
2017-10-30 23:29:35 |
Asparagus with Cilantro Sauce |
If you want a change of pace from the usual asparagus recipes featuring hollandaise sauce, try this refreshing cilantro sauce instead. It has a garden fresh flavor that deliciously complements steamed asparagus. |
Trim tough ends from asparagus. Cook until crunchy-tender (In a microwave, cook with 1/4 cup water in a covered container 6 - 8 minutes; check after 6 minutes. On the stovetop, cook in 1 inch of boiling water in an asparagus cooker or wide skillet or other pan 5 minutes. If spears are thick, it may take a minute or two longer) While asparagus cooks, combine cilantro, lemon juice, salt and olive oil in food processor (a mini-processor is ideal) and pulse to purée. Add mayonnaise and pulse a few more times. To make by hand, chop cilantro very finely. Add salt and mash into a mush, using the back of a spoon. Stir in olive oil, lemon juice and mayonnaise and mix well. Spoon sauce over cooked asparagus. |
asparagus steamer or large wide pan; food processor is helpful |
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160 |
2017-11-01 01:30:06 |
image/jpeg |
0846dc14820af09747b29b46756373b0af7efb12 |
11290 |
/08/46/dc/14/0846dc14820af09747b29b46756373b0af7efb12.jpg |
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id |
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recipe_id |
160 |
2017-10-30 23:29:39 |
recipe/vegetables/asparagus_bearnaise2.jpg |
<L2> recipe
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180 |
2017-10-30 23:29:39 |
Asparagus with Hollandaise Sauce |
Asparagus with Hollandaise Sauce is always a special addition to a menu. Learn how to make hollandaise sauce for asparagus along with more ways to cook asparagus. For a slightly charred flavor, see how to grill asparagus. |
Wash and snap the ends off the asparagus. Steam asparagus for approximately 4-5 minutes, or just until tender crisp.* Keep warm. Meanwhile, in a blender, combine egg yolks, seasonings, and lemon juice. While machine is on, drizzle in melted butter. Mixture will thicken. Add additional seasonings to reach desired taste. Pour on asapargus and serve immediately. *Asparagus can also be boiled or roasted. |
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161 |
2017-11-01 01:30:13 |
image/jpeg |
c4018d23c73a06ee090bc629cb12e62e73720b7a |
10004 |
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recipe_id |
161 |
2017-10-30 23:29:45 |
recipe/vegetables/asparagus_lemon2.jpg |
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181 |
2017-10-30 23:29:45 |
Asparagus with Lemon Sauce |
Flavorful, succulent asparagus is enhanced with this mildly sweet lemon sauce. |
Steamed Asparagus Wash asparagus under cold running water. To prepare young, tender asparagus, simply trim off the bottom ends of the stalks where the green color fades, but do not remove the top spears. To prepare larger or tougher spears, simply cut off the tough woody ends (do not remove the spears). If the spear seems somewhat tough, peel the skin with a vegetable peeler to remove the fiberous skin. (If visual presentation is important, trim the spears so they are the same length.) Tie prepared asparagus into bundles for easier handling or steaming. This will allow the asparagus to stand up (depending on pot type) while steaming to ensure even cooking. Place bundled asparagus upright in a double boiler or tall covered pot. Pour 2 inches of water into pot. Bring water to a boil. Once the water has begun to boil, cover. Steam asparagus until crisp tender, 2 to 8 minutes. Cooking time will vary depending on the thickness and age of the asparagus. Fresh asparagus requires less cooking. Lemon Sauce Blend the cornstarch with 1 cup of the cooled cooking liquid in a small sauce pan. Bring to a boil, stirring frequently until slightly thickened. Remove from heat and allow to cool. In a separate bowl, beat egg yolks and fresh lemon juice. Over low heat, slowly pour egg yolk and lemon juice mixture into cooled cornstarch water while constantly whisking. Remove from heat when sauce has reached desired consistency. Whisk sauce for an additional minute. Season to taste. To Serve Place cooked, cooled and drained asparagus on serving plate. Garnish with lemon sauce. Cover and chill a minimum of 2 hours before serving. If desired, use remaining sauce at serving time. (For presentation, the asparagus can be tied and decorated with the citrus peel of a lemon by using a zesting knife to carve a small string of peel from the outer rind.) |
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162 |
2017-11-01 01:30:14 |
image/jpeg |
df2a2cb4e5285c1a6dbff4d08cb9afc88fa9cdbb |
12943 |
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id |
ts |
image_url |
recipe_id |
162 |
2017-10-30 23:29:53 |
recipe/vegetables/asparagus_zest_vinagrette.jpg |
<L2> recipe
id |
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title |
description |
direction |
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note |
182 |
2017-10-30 23:29:53 |
Asparagus with Lemon Zest and Vinaigrette |
What could be better than tender, steamed or grilled asparagus spears, flavored with lemon and drizzled with simple balsamic vinaigrette? With a crisp-tender texture and garden-fresh flavor, this asparagus recipe would win anyone's heart. |
ASPARAGUS: Steam asparagus in stearmer or in a frying pan filled with cold water to cover asparagus. Simmer until crisp tender, approximately 10 minutes. If using a grill pan, drizzle 2 tablespoons of olive oil on pan, heat to medium, place asparagus in a single layer on pan. Grill until bright green in color, 5 minutes, then turn each spear and grill 2-3 minutes more. They should be bright green and have grill marks in places. Sprinkle with sesame seeds. If steaming or simmering, remove to papertowels to drain, then place directly on a platter when done. Drizzle with white balsamic vinaigrette and sprinkle with two tablespoons lemon zest. VINAIGRETTE: Place all ingredients in a glass jar and shake well. Store in the refrigerator. |
steamer, frying pan or grill pan |
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163 |
2017-11-01 01:30:21 |
image/jpeg |
c3614a6ad9bf9e40b9358f119cbc570184a83c9d |
14697 |
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id |
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recipe_id |
163 |
2017-10-30 23:30:00 |
recipe/vegetables/prosciutto_asparagus.jpg |
<L2> recipe
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183 |
2017-10-30 23:30:00 |
Asparagus Wrapped with Prosciutto |
The prosciutto wrap makes a nice presentation and adds an elegant flavor dimension. |
Wash asparagus and break off tough ends - they will snap easily at the point where the stem becomes tender. Heat oil and butter (use all oil or all butter if preferred) in a skillet large enough to lay spears flat. When oil is hot, add asparagus and roll spears around a bit to coat with oil. Salt lightly. Cover and cook until just barely tender, about 4 - 5 minutes (time will vary depending on thickness of spears). Remove from pan and divide into 4 bunches. Wrap a slice of prosciutto around each bunch and carefully return to pan. Cook, uncovered, turning once, for 3 - 4 minutes to crisp up the prosciutto. Serve hot, with lemon wedges if using. |
12 inch skillet |
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164 |
2017-11-01 01:30:23 |
image/jpeg |
e87814c3ba22b30b86f4f91bc18b5a8cb4dc6da1 |
77216 |
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id |
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recipe_id |
164 |
2017-10-30 23:30:02 |
recipe/appetizers_and_snacks/asparagus_artichoke_spinach_dip.jpg |
<L2> recipe
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184 |
2017-10-30 23:30:02 |
Asparagus Artichoke Spinach Dip |
A superb spring vegetable dip that can be enjoyed throughout the year. Whether you are celebrating Memorial Day or the 4th of July in the spring and summer or if it is a holiday get-together for Thanksgiving or Christmas, this tasty dip will be enjoyed by all. |
Drain the asparagus and artichokes. Chop if they aren't already chopped. Drain spinach thoroughly. Squeeze over the sink in a paper towel to remove excess moisture. Add these three ingredients together in a bowl. Mix the cream cheese spread, mayonnaise, and 1 1/4 cups of the Parmesan cheese together and then add to the vegetables. Stir to mix well. Place in the baking dish and sprinkle with the remaining 1/4 cup of Parmesan cheese. Preheat oven to 375° F. Bake dip for 30 to 35 minutes or until bubbly and slightly browned on top. Serve warm with French bread, dark rye bread, baguettes, beer bread, bagels pieces, crackers or tortilla chips. |
2 quart baking dish |
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165 |
2017-11-01 01:30:28 |
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4d772314dbcc6fbd5410af4d0c344ff2f54255c2 |
14167 |
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recipe_id |
165 |
2017-10-30 23:30:05 |
recipe/salad/asparagus_snapPea_radish_salad.jpg |
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185 |
2017-10-30 23:30:05 |
Asparagus Snap Pea and Radish Salad |
A light Spring time salad. |
Bring a large pot of salted water to a boil. Add asparagus to the pot, boil until crisp/tender, approximately 3-4 minutes. Remove and plunge in a bowl of ice water. Cool completely and drain on a paper towel. In a skillet, heat butter over medium heat. Add asparagus, snap peas and the juice of one lemon. Cook, stirring occassionally, until the vegetables are heated through, 5-7 minutes. Remove from heat, stir in radishes and tarragon. Season with salt and pepper. Serve warm. Recipe doubles easily. |
pot, large bowl and skillet |
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166 |
2017-11-01 01:30:33 |
image/jpeg |
468c502a3867bc77c5837d91e1c9d82c0b169ad1 |
19873 |
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id |
ts |
image_url |
recipe_id |
166 |
2017-10-30 23:30:10 |
recipe/slow_cooker/au_jus_roast.jpg |
<L2> recipe
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186 |
2017-10-30 23:30:10 |
Au Jus Roast |
Slow cooked and tender. This roast beef is perfect for sandwiches or just served with mashed potatoes. |
Mix salad dressing mix and au jus mix. Stir in beef broth. Place roast in crock pot. Pour au jus mixture over roast. Cover and cook on low 6-8 hours.Cut into slices or shred and cook in au jus for 1 hour more. |
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167 |
2017-11-01 01:30:37 |
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a12347a9dcdff95438cf8e4e90be5b6e3b3c2504 |
19343 |
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167 |
2017-10-30 23:30:16 |
recipe/dessert/aunties_chocolate_chip_cookies.jpg |
<L2> recipe
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187 |
2017-10-30 23:30:16 |
Aunties Chocolate Chip Cookies |
Delicious homemade chocolate chip cookies. Perfect for those that like their cookies more cake-like than flat and crispy. |
Preheat oven to 375 degrees. Lightly butter 2 baking sheets.In medium mixing bowl, combine butter and sugars. Using an electric mixer on medium or high speed, cream until light and fluffy.Add egg and vanilla and beat well. Sift together the flour and salt. Add to the butter mixture. Mix until well combined. Stir in the chocolate chips.Place heaping teaspoonfuls in the prepared baking sheets, spacing them 2 inches apart. Bake for 8-10 minutes.Allow to cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely. |
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168 |
2017-11-01 01:30:38 |
image/jpeg |
ce927eeb54ea6001695491b14d2a3a30f2c5def8 |
9391 |
/ce/92/7e/eb/ce927eeb54ea6001695491b14d2a3a30f2c5def8.jpg |
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id |
ts |
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recipe_id |
168 |
2017-10-30 23:30:25 |
recipe/McCormick/Autumn_Apple_Brew.jpg |
<L2> recipe
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title |
description |
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188 |
2017-10-30 23:30:25 |
Autumn Apple Brew |
This brew of apple juice, lemon, cloves and cinnamon extract is a wonderful combination of autumn flavors. |
1. Mix apple juice, honey, cinnamon extract, cloves and lemon slices in large saucepot. 2. Simmer 30 minutes. Strain. Serve warm or refrigerate to serve cold. |
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169 |
2017-11-01 01:30:45 |
image/jpeg |
0c82c3d4c7bb6c5f13caadebeb13604821546eb9 |
16032 |
/0c/82/c3/d4/0c82c3d4c7bb6c5f13caadebeb13604821546eb9.jpg |
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ts |
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recipe_id |
169 |
2017-10-30 23:30:31 |
recipe/Egglands/Autumn-Omelet2.jpg |
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189 |
2017-10-30 23:30:31 |
Autumn Omelet |
Zucchini and corn are in season so use them in this fall favorite. |
In a 10-inch nonstick skillet, combine vegetables, Italian seasoning, pepper, and water. Cover and cook over medium heat, stirring occasionally until crisp-tender. Thoroughly blend eggs and milk. Pour over vegetables. Cook over low heat until eggs are almost set. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted. Cut into wedges and serve from pan or slide from pan onto serving platter. Notes and Suggestions Can be prepared as a frittata (as shown) or as an omelet, with a flatter fold-over shape. |
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170 |
2017-11-01 01:30:48 |
image/jpeg |
906bb942d46e85e4e8497046289495a0162368e9 |
17767 |
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id |
ts |
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recipe_id |
170 |
2017-10-30 23:30:38 |
recipe/breakfast/oreo_pancakes.jpg |
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190 |
2017-10-30 23:30:38 |
Avas Oreo Pancakes |
My 5 year old made this recipe up. Surprisingly, the oreos and syrup make a great combination. |
In a medium bowl, sift together the flour, baking powder, salt and sugar. In a large bowl, lighly beat the milk, egg, melted butter and vanilla. Be careful not to overbeat as this will toughen your pancakes. Add flour mix into the egg mixture; stir until combined. Preheat a griddle to medium-high heat. Spray your griddle with non-stick cooking spray. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Sprinkle top of each pancake with oreos. Brown on both sides. Serve hot and with maple syrup, if desired. |
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171 |
2017-11-01 01:30:49 |
image/jpeg |
11923415ab48ebb4d9d626b8b015c9b71c5e49b9 |
15247 |
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id |
ts |
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recipe_id |
171 |
2017-10-30 23:30:42 |
recipe/chili_soups_and_stew/avgolemono_soup2.jpg |
<L2> recipe
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title |
description |
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191 |
2017-10-30 23:30:42 |
Avgolemono Soup |
Traditional Greek egg and lemon soup with the addition of grilled chicken. |
Bring broth to a boil. Stir in rice or pasta and salt. Bring to a second boil, lower heat, cover and simmer until the rice or pasta is tender, 20-25 minutes. Turn off the heat. Meanwhile, season chicken breasts with lemon pepper. Grill over medium heat until browned on both sides and cooked through, approximately 8 minutes on each side. Remove from the grill and allow to cool slightly. Cut into bite sized pieces. Add the chicken to the simmering soup when the rice is done. Separate eggs. Beat whites until peaks form. Add the yolks to the shites and beat until blended. Add lemon juice to the eggs and stir just until combined. Gently spoon two ladles off the soup into the egg mixture to temper the eggs. You don't want them to cook. Pour the entire egg mixture back into the soup and stir gently. The soup will be frothy on the top. Serve immediately. Serves will with crusty bread and a salad. |
large soup pot, medium mixing bowl, hand mixer |
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172 |
2017-11-01 01:30:51 |
image/jpeg |
a9fc2defe7dc7aa84087708abc57d4714d82e226 |
15213 |
/a9/fc/2d/ef/a9fc2defe7dc7aa84087708abc57d4714d82e226.jpg |
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id |
ts |
image_url |
recipe_id |
172 |
2017-10-30 23:30:46 |
recipe/condiments/avocado_salsa.jpg |
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192 |
2017-10-30 23:30:46 |
Avocado Salsa |
The combination of flavors and textures from avocado, tomato, onion, cilantro, and lime zest blend together to create this delicious refreshing salsa recipe. The refreshing flavor of this salsa makes it an excellent accompaniment to grilled fish and chicken. |
In a bowl, combine chopped avocado, tomato, onion, cilantro, and lime zest. Whisk together lime juice and oil and drizzle over salsa. Cover and refrigerate to let the flavors blend about one hour before serving. |
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173 |
2017-11-01 01:30:53 |
image/jpeg |
2c0e0ad44a33a84eec088243c1eea65d6ad3e2bb |
11347 |
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id |
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recipe_id |
173 |
2017-10-30 23:30:55 |
recipe/salad/avocado_watermelon_spinach_salad.jpg |
<L2> recipe
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193 |
2017-10-30 23:30:55 |
Avocado Watermelon and Spinach Salad |
Prepared with an unexpected combination of ingredients, this refreshing salad is sure to be a summertime favorite. |
Wash spinach. Peel, seed and cube avocado. Sprinkle avocado with lemon juice to prevent browning. In a salad bowl, toss together the avocado, watermelon cubes, and spinach. Stir in salad dressing just before serving. |
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174 |
2017-11-01 01:30:59 |
image/jpeg |
4804ee4c71aefc66e66ee80a9bec89605de2f321 |
22456 |
/48/04/ee/4c/4804ee4c71aefc66e66ee80a9bec89605de2f321.jpg |
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id |
ts |
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recipe_id |
174 |
2017-10-30 23:31:00 |
recipe/salad/awesome_pasta_salad.jpg |
<L2> recipe
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description |
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194 |
2017-10-30 23:31:00 |
Awesome Pasta Salad |
A large pasta salad that will definitely feed a crowd. With an antipasta feel, this Italian dressed salad will be a hit. Make if for a light lunch or as a side for your summer potluck. |
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain and rinse with cold water. In a large bowl, combine all ingredients, ending with the salad dressing. Toss to coat and refrigerate until ready to serve. |
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175 |
2017-11-01 01:31:03 |
image/jpeg |
1282b9eb16dae9f8117898eaf6e1349dc9267348 |
21038 |
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id |
ts |
image_url |
recipe_id |
175 |
2017-10-30 23:31:07 |
recipe/appetizers_and_snacks/baba_ghanoush.jpg |
<L2> recipe
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description |
direction |
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195 |
2017-10-30 23:31:07 |
Baba Ghanoush Eggplant Dip |
This traditional Middle Eastern appetizer tastes very rich without being highly caloric. |
Grill the eggplant over direct heat, after pricking in several places with a fork, until it is blackened and collapsed. This will take from 30 - 45 minutes, depending on the size of the eggplant and how hot the grill is. Scrape the soft flesh from the skin (leaving a few bits of blackened skin will add to the nice smokey flavor) and purèe in a food processor with the rest of the ingredients. Garnish as desired. Serve with wedges of pita bread, crackers, etc. TIP: Eggplants can also be oven-roasted at 400°F for 30 - 45 minutes, or until soft and collapsed. |
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176 |
2017-11-01 01:31:06 |
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2017-10-30 23:31:12 |
recipe/meat/baby_back_ribs_and_rib_rub.jpg |
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2017-10-30 23:31:12 |
Baby Back Ribs and Rib Rub |
Mouth-watering ribs slow cooked in the oven for tenderness and quickly grilled for a lightly charred surface to finish them off. Seasoned with a sweet and savory rub that enhances the flavor of the ribs without taking away from their original flavor. |
Mix dry ingredients. Rub onto ribs and refrigerate at least 2 hours (up to 24 hours). Place roasting rack in the bottom of the roasting pan; add about 1/4 inch of water to the pan. Put ribs on the rack in roasting pan and cover tightly with foil. Bake in the oven at 300° F. for 2 to 2 1/2 hours or until tender. Remove from the oven and finish off on the grill. Grill on medium for a few minutes on each side to lightly char the surface. Serve with your favorite BBQ sauce. |
Roasting pan with rack |
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2017-11-01 01:31:13 |
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2017-10-30 23:31:21 |
recipe/users/vegetables/Baby_Carrots_Garlic_Butter.jpg |
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2017-10-30 23:31:21 |
Baby Carrots with Garlic Butter |
Cooked baby carrots with a buttery garlic mixture. |
1. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 12-15 minutes, until tender. Remove from heat and drain. 2. Melt butter in skillet over low heat. Add onion, garlic, ginger, salt and pepper. Cook for 5 minutes stirring frequently. Add carrots, stir to coat well and cook 5 minutes stirring occasionally. |
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2017-11-01 01:31:16 |
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2017-10-30 23:31:24 |
recipe/McCormick/Back-to-School_Mini_Meat_Loaves.jpg |
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2017-10-30 23:31:24 |
Back to School Mini Meat Loaves |
Start with McCormick® Meat Loaf Seasoning to make these individual meat loaves quickly -- start to finish in less than 45 minutes! |
1. Preheat oven to 375°F. Mix ground beef, eggs, 1/2 cup of the ketchup, bread crumbs, milk and Seasoning Mix in large bowl until well blended. Shape into 8 loaves. 2. Place meat loaves in 13x9-inch baking pan. Spoon remaining 1/2 cup ketchup over top. 3. Bake 30 to 35 minutes or until cooked through.A Taste for Health Tips: Use extra lean (95% lean) ground beef for a savings of 80 calories and 8g fat for each mini loaf. To reduce sodium, prepare meatloaf with McCormick® 30% Less Sodium Meat Loaf Seasoning Mix. |
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2017-11-01 01:31:17 |
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2017-10-30 23:31:28 |
recipe/salad/bacon_egg_pasta_salad.jpg |
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2017-10-30 23:31:28 |
Bacon Egg Pasta Salad |
Bacon and hard boiled eggs are added to this pasta salad to create an interesting combination of flavors. This salad makes a nice side dish to serve with sandwiches, burgers, and grilled meats. |
Cook pasta in boiling water, just until done; about 11-13 minutes. Drain and run cold water over pasta until cool. In a large bowl, whisk together oil, vinegar, mustard and mayonnaise. Add pasta and all other ingredients to dressing. Mix carefully; chill before serving. |
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2017-11-01 01:31:18 |
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2017-10-30 23:31:37 |
recipe/appetizers_and_snacks/bacon_onion_dip.jpg |
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2017-10-30 23:31:37 |
Bacon Onion Dip |
A terrific dip for any festive occasion. It is a quick-and-easy dip that is ready to enjoy in just a few minutes. Served with chips, crackers or pretzels it is sure to be a hit at any gathering. |
Mix all ingredients together. Serve with favorite chips, crackers and/or pretzels. Enjoy! |
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2017-11-01 01:31:22 |
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2017-10-30 23:31:46 |
recipe/salad/bacon_cabbage_slaw.jpg |
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2017-10-30 23:31:46 |
Bacon and Cabbage Slaw |
Light but meaty, this salad is always enjoyed when served as either a light entree or a tasty side dish. |
DRESSING - Makes approximately 1 cup In a small, heavy sauce pan, combine vinegar, oil, sugar, and celery seed. Over medium heat, bring to a boil, stirring frequently until sugar is dissolved. Remove from heat and add mustard, whisking into the mixture. Season to taste. Allow dressing to cool completely. If made a day ahead, refrigerate until serving. Prior to serving, let dressing warm to room temperature. SALAD In a salad bowl, combine red onion, red pepper, coleslaw, and bacon bits. To increase the meaty flavor, add more bacon if desired. Toss with dressing and serve. |
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2017-11-01 01:31:25 |
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2017-10-30 23:31:50 |
recipe/breakfast/bacon_cheese_omelette.jpg |
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2017-10-30 23:31:50 |
Bacon and Cheese Omelette |
Omelettes are a bit scary but this one will leave you with perfect omelettes every time. The trick is to not get the egg too thick in the pan. Add any fixings you like to make it even better. This is also great for lunch or dinner, not just for breakfast. |
In a small bowl, combine eggs, salt, and pepper; beat with fork. In a 10-inch nonstick skillet, melt butter over medium heat, rotating pan to coat bottom. Add egg mixture. As eggs start to set, gently lift edges with a spatula, and tilt pan so uncooked portion flows underneath. Sprinkle cheese and bacon evenly onto omelette. Take pan and let half of the omelette land on the plate and then flip to fold in half. Serve immediately |
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2017-11-01 01:31:29 |
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2017-10-30 23:31:58 |
recipe/pizza_and_sandwiches/bacon_and_cheeseburger.jpg |
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2017-10-30 23:31:58 |
Bacon and Cheeseburgers |
Bacon makes everything better, right? And these burgers are no exception! The bacon keeps the burger moist and adds great flavor. |
Preheat a grill to medium-high heat. In a large bowl, combine the cheeses, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef and add the bacon. Mix together by hand just until combined. Don't over mix or your burgers will get tough. Form into 4 patties. Place patties on the grill, and cook for 5 minutes per side, or until done. Place buns on the grill to toast cut-side, watching closely. Serve on toasted buns with any toppings you prefer. |
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2017-11-01 01:31:31 |
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2017-10-30 23:32:04 |
recipe/vegetables/bacon_shallot_smothered_green_beans.jpg |
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2017-10-30 23:32:04 |
Bacon and Shallot Smothered Green Beans |
Fresh green beans are covered with smoky bacon and sweet caramelized shallots. A beautiful side dish for any meal. |
Cook bacon (in cast iron if you have it). Remove and crumble the bacon, making sure to save the rendered fat in the pan. Steam the green beans until their color becomes vibrantly green and tender without becoming too soft - about six to nine minutes. In the pan the bacon was cooked in, heat remaining bacon fat on medium until melted and sizzling. Place thinly sliced shallots into the hot bacon fat, and cook until well-caramelized with a smoky fragrance - about five to seven minutes. Remove and set aside. Add steamed green beans to the hot fat and cook for a minute or two until the beans are heated through and well-coated. Take out of the pan, and serve in a nice dish. Sprinkle bacon and caramelized shallots over the green beans. Enjoy! |
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2017-11-01 01:31:36 |
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2017-10-30 23:32:10 |
recipe/appetizers_and_snacks/bacon_appetizer_crescents.jpg |
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2017-10-30 23:32:10 |
Bacon Appetizer Crescents 8 |
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Preheat oven to 375°. Mix cream cheese, bacon, parmesan cheese, onions, parsley and milk until well blended; set aside. Separate each can of dough into 4 rectangles, firmly pressing perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place seam side down on greased baking sheet. Bake 12-15 minutes or until golden brown. Serve warm. |
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2017-11-01 01:31:38 |
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2017-10-30 23:32:18 |
recipe/fish_and_seafood/bacon_bbq_shrimp.jpg |
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2017-10-30 23:32:18 |
Bacon BBQ Shrimp |
Jumbo shrimp wrapped in bacon and grilled with your favorite BBQ sauce. |
Pat excess moisture from shrimp.Wrap slice of bacon around shrimp and place a toothpick in the center to hold together.Season shrimp with salt and pepper, brush lightly with bbq sauce, and place on the grill.Cook 2 minutes each side or until bright pink shell and shrimp is opaque, repeating application of bbq sauce.Serve hot with fresh pineapple chunks as garnish, if desired. |
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2017-11-01 01:31:41 |
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2017-10-30 23:32:25 |
recipe/pizza_and_sandwiches/bacon_cheddar_ranch_burgers.jpg |
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2017-10-30 23:32:25 |
Bacon Cheddar Ranch Burgers |
These burgers have flavor in every bit. Bacon bits, cheese, ranch seasoning, barbecue sauce and even teriyaki sauce. You won't even need any toppings for these burgers! |
Mix ingredients together.Form into patties.Grill each side until desired doneness. |
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2017-11-01 01:31:43 |
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2017-10-30 23:32:30 |
recipe/appetizers_and_snacks/bacon_cheddar_ranch_dip.jpg |
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2017-10-30 23:32:30 |
Bacon Cheddar Ranch Dip |
My husband can't get enough of this dip. Great on baked potatoes, too. |
Combine dressing mix with sour cream. Stir in cheese and bacon. Chill at least 1 hour. Serve with crackers. |
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2017-11-01 01:31:44 |
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2017-10-30 23:32:36 |
recipe/appetizers_and_snacks/bacon_cheese_ball.jpg |
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2017-10-30 23:32:36 |
Bacon Cheese Ball |
Great make-ahead recipe for any party or get-together. The Smoky bacon mixed with the creamy cheese are perfect together. I usually use applewood bacon. |
In a medium mixing bowl, beat cream cheese, mayonnaise, cheese, onions and red pepper. Stir in bacon. Cover and refrigerate 1-2 hours. To form a wreath, drop large spoonfuls of mixture on serving plate in a ring. Smooth into wreath form. garnish with parsley and red peppers, if desired. Serve with crackers. |
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2017-11-01 01:31:45 |
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2017-10-30 23:32:45 |
recipe/pizza_and_sandwiches/bacon_cheeseburger.jpg |
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2017-10-30 23:32:45 |
Bacon Cheeseburger |
A juicy burger that is perfect for grilling or broiling. Topped with bacon for an extra boost of flavor, it will be a hit at any backyard barbecue or gathering of friends and family. |
In a large bowl, combine dried minced onion, ketchup, garlic, sugar, Worcestershire, steak sauce and cider vinegar. Crumble beef over mixture and mix well. Shape into 8 patties. Grill burgers, covered, over medium heat or broil 3 inches from the heat for 4-7 minutes on each side or until juices run clear. Top with a slice of cheese and grill 1 minute longer or until cheese is melted. Serve on buns with bacon and favorite burger toppings. |
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2017-11-01 01:31:50 |
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2017-10-30 23:32:52 |
recipe/pizza_and_sandwiches/bacon_cheeseburger_pizza.jpg |
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2017-10-30 23:32:52 |
Bacon Cheeseburger Pizza |
A little slice of heaven. This is way easier than making those hamburgers and serving them up individually. And it tastes just as good! |
Preheat oven to 400 degrees F. In a large skillet, cook ground beef and onion until evenly browned; drain. Stir in the cooked and crumbled bacon.Spread a layer of pizza sauce on the pizza crust, then a layer of the meat mixture. Top with cheese. Bake in preheated oven for 10-15 minutes, or until crust is golden brown and cheese is melted. Remove from oven. Top with pickles and any additional toppings you prefer. |
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2017-11-01 01:31:50 |
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2017-10-30 23:33:00 |
recipe/chili_soups_and_stew/cheeseburger_soup.jpg |
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2017-10-30 23:33:00 |
Bacon Cheeseburger Soup |
Your family will love this cheeseburger soup recipe. It's hearty and easy to make even on a weeknight. |
Peel and cube 6-7 medium sized potatoes and add them to a stock pot. Add in the carrot, onion, green pepper, jalapeno pepper, garlic, water and beef base. Bring to a boil, then cover and simmer for approximately 20 minutes or until the potatoes are fork tender. Meanwhile, brown and crumble the ground beef in a skillet until no longer pink. Add the ground beef into the stock pot and stir in 4 cups of milk. Allow this to heat through. In a small bowl, whisk together one cup of milk and the flour. Slowly add this to the soup, stirring while you go. Bring the soup to a boil until it begins to thicken and then reduce to a simmer. While stirring, add the cheese until it is melted. Serve with crumbled bacon on top. |
large stock pot, large skillet |
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Bacon Cornbread Breakfast Muffins |
A savory take on your usual breakfast muffins. Who wouldn't like a little bacon in their muffin. Combine that with cornmeal and you have yourself a perfect breakfast all wrapped up in a muffin liner. |
Preheat oven to 400°F. Lightly grease muffin pan or line with paper liners.In a large bowl, combine muffin mix, cheese, egg and milk; mix with fork until just combined.Spoon muffin mix into prepared muffin cups. Lay a half of a slice of bacon over the top of each muffin, tucking ends into batter.Bake for 15-20 minutes until golden brown.Serve with maple syrup, if desired. |
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Bacon Crisps |
A simple to make but fun to eat snack. |
Preheat oven to 250°. Place one teaspoon of cheese on top of each cracker. Tightly wrap a half of a strip of bacon around the cracker and over the cheese, being careful not to break the cracker. Place wrapped crackers on a broiler rack or wire rack and set on a baking sheet. Place in oven and bake for 2 hours, or until the bacon is done. Do not turn or flip over. Drain on paper towels. Serve hot or at room temperature. |
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Bacon Croutons |
Great toppings for soups or salads. |
Preheat oven to 350° with the rack placed on the middle shelf. Spread bread cubes and bacon on the baking sheet. Sprinkle with oil and black pepper. Bake, stirring a few times, until the bacon is crisp and bread cubes are golden brown. Approximately 20 minutes. Let cool. Serve with potato soup or salads. Store in refrigerator. |
rimmed baking sheet |
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Bacon Deviled Eggs |
The bacon and egg combination in these deviled eggs provide a great flavor. |
Place the eggs in a pan and cover with water. Cook over medium high heat. Bring to a full boil and then allow them to boil for 10 minutes. Remove from the heat, pour off hot water and run cold water over the eggs. Cover with cold water and allow to stand for a few minutes until the eggs are cool enough to handle. Peel the shells off all the eggs and then cut the eggs in half lengthwise. Remove the yolk from the whites and place them in a bowl. Mash the yolks and then add the salad dressing, sour cream and mustard. Stir together until well blended. Stir in the crumbled bacon. Season with salt and pepper to taste. Fill the center of the egg whites with the yolk mixture. Place the eggs in an airtight container and chill in the refrigerator for at least 2 hours. Remove from the refrigerator and serve chilled. |
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Bacon Hashbrown Breakfast Casserole |
Cheesy hashbrown breakfast bake with smoky bacon. Perfect for overnight guests since it is easy to put together. |
Squeeze excess moisture from hashbrowns and mix with butter. Press into bottom of greased 9x13 pan. Bake at 425° for 25 minutes. Fry bacon crisp and crumble on top of hash browns. Sprinkle with shredded cheese. Mix eggs and milk together and pour over top.Bake for 30 minutes at 425°. |
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2017-10-30 23:33:24 |
Bacon Potato Casserole |
As a side dish or all by itself, this is a delicious recipe. During those chilly winter months this is cozy and comforting together with fresh baked bread. |
Preheat oven to 350°. Grease 9x13 pan. Layer sliced potatoes, cheese, onions, bacon, salt and pepper and dots of butter. Pour milk into pan until it comes to within 1 inch from top of pan. Bake for 1 hour or until potatoes are tender and milk has cooked down. |
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Bacon Quiche Breakfast Tarts |
A breakfast delight that is easy to serve. With everything contained in a cute little cup, these breakfast tarts will impress any guest. Use your favorite breakfast meat in place of the bacon for your own personal preference. |
In a small mixing bowl, beat cream cheese and milk until smooth. Add eggs, cheese, green pepper and onion; mix well. Separate dough into eight triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. Bake at 375° for 18-22 minutes or until a knife comes out clean. Serve warm. |
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Bacon Ranch Pasta Salad |
A ranch-flavored pasta salad that is easy to make and great tasting. The bacon and red peppers add a burst of flavor to this ranch pasta salad. |
Cook the pasta accoring to package directions, and drain. Cook the bacon, drain and chop. In a large bowl, mix the mayonnaise, Ranch dressing mix, garlic powder and garlic pepper. Stir in milk until smooth. Add the bacon, red pepper, olives and cheese. Cover and chill at least 1 hour in the refridgerator. Toss with additional milk if the salad seems a little dry. |
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