63 add favorites Recipes

soft bread, milk, eggs, ground beef, ground pork or 1/4 lb veal, minced onion, salt, pepper , mustard, sage, celery powder, garlic powder and salt (add more of each if you like), worcestershire sauce, green olives, catsup or tomato paste

unsalted butter (at room temp .), egg yolks, sugar, self-rising flour (or add 1 tsp baking powder for each cup of all-purpose flour), egg whites, sugar, heavy whipping cream, sugar, instant coffee granules, chocolate syrup

tomato sauce , plus two cans water, tomato paste, garlic powder, onion powder, onion powder, dried basil, sugar (i reduce to 2 tsp as it is too sweet for me), vegetable oil (i use olive), salt (i also add pepper), baking soda, parmesan cheese, eggs, dry breadcrumbs (or crushed saltines) or 2 cups italian breadcrumbs (omit salt and spices), salt, parmesan cheese

favorite baked beans ( i used the brown sugar vegetarian kind ), red kidney beans, rinsed and drained, pinto beans, rinsed and drained, smoked kielbasa sliced in rings ( i used turkey variety ), pickled jalapeno peppers sliced & drained ( i omitted as this would be much too hot for us ), onion chopped, spicy brown mustard, steak sauce (i like the sweet tangy kind ), i did not have to add any salt or pepper either

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

marinara sauce or your favorite spaghetti sauce, garbanzo beans, drained, rinsed, more of cooked chicken , beef, turkey or any leftover meat you have available in the fridge. *you can add 2 cups of frozen meatballs after the soup comes up to a boil., chopped celery cut into large chunks (1 inch), onion cut into large chunks, dry pasta of your choice. (macaroni noodles , broken pieces of spaghetti, small round noodles, flat noodles, etc.), oregano, tb chopped, dried or dehydrated garlic, boiled water, i like to add whole leaf spinach to the soup. i use 1/2 cup of frozen spinach or a big handful of fresh spinach right before serving., this soup is great served with hot crusty rolls or breadsticks. you can sprinkle the top with either freshly shredded or dried parmesan cheese. you can also top with croutons. you can take any leftover pizza, heat it up and cut small pieces of this to add to the top of the soup before serving. its a good way to use up leftovers

steaks (your favorite rib eye, tsp-bone, new york strip), your favorite ground dark roast coffee, fine or 4 tsp espresso, oil, salt and pepper, add your favorite other spices

corn kernels (right from the cob or frozen), bell peppers, diced, onion, diced, garlic, minced, butter, smoked bacon*, diced and cooked (reserve grease), russet potatoes, diced (i don tsp bother peeling), chipotle peppers, diced, adobo sauce, smoked paprika (can sub sweet or hot paprika, if desired), cumin, chicken stock, juice from 1 lime, fresh cilantro, chopped, half and half, kosher or sea salt and fresh ground black pepper, pan recipe of your favorite cornbread , but if yours is a very crumbly recipe(like we usually use) pick 1 with slightly more flour and liquid or add a bit more to yours. if it s too crumbly, it won tsp cut into bite sized squares, butter, garlic powder, ground chili powder (like chipotle, or pasilla, but can sub cayenne, if desired), coarsely ground sea salt and fresh ground black pepper

cornbread mix (add water only kind or your favorite cornbread recipe), cold water, egg, dried onion, minced, black beans, rinsed, green onions, minced, fresh jalapeno, minced, black olives, sliced, shredded cheddar cheese

whole onions , yellow onion (don tsp peel, (leaving peel on during simmering adds a deeper color & richness to your stock) or 1 sweet onion (don tsp peel, (leaving peel on during simmering adds a deeper color & richness to your stock), head garlic , unpeeled cut in half 4 carrots chunks, celery ribs, leaves & ends work well here, approximately shrimp shells (from 1 1/2 lbs shrimp), chicken stock, water, lemon, cut in half, mushroom stems , reserve from cremini mushrooms listed below, bay leaves, olive oil, shallots, diced, red onion, diced, cremini mushrooms, diced, carrots, peeled & diced, celery ribs, diced, red new potatoes, diced, chorizo sausage, casings removed, diced, garlic cloves, minced, fresh plum tomatoes, diced, pinot grigio wine, smoked sweet paprika, diced tomatoes (variety italian stewed, petite diced, etc.), tomato paste, lemon , julienne zest & chop finely (about 2 tsp), parsley, chopped finely (about 3-4 tbsp), chives, chopped finely (about 2 tbsp), thyme , rosemary, oregano create bundle & tie together, salt, pepper, cod fish fillet, red snapper fillet, salmon fillet (use your choice of fresh fish here), shell on shrimp (31-40 per lb), french baguette , sliced on the bias, garlic clove (root end chopped off), butter

ground beef, whole milk, shredded parmesan cheese, diced onion, breadcrumbs, egg, beaten, ketchup, paprika, worcestershire sauce, pepper, oregano, parsley, salt, garlic powder, ketchup , to add to the top of the meatloaf before going into the oven

eggs, grainy mustard, mayonnaise, cider vinegar, salt and pepper to taste, above is the basic to both recipes, add : 1/4 tsp worcestershire sauce-2 tsp.minced fresh basil-2 minced anchovy fillets., rince and drain 1 tbsp. capers-1/2 cup tuna finly chopped-2 tsp. finly chopped chives-devided( use half in mixture and rest to sprinkle over eggs), chill well and serve

flour, baking soda, salt, cardamom, fresh ground (add more if you like), butter, softened, sugar, white, eggs , large, sour cream, lemon juice, fresh squeezed, lemon rind, icing sugar, garnish

i fell in love with this recipe. i love anything tomato based. this is like tomato sauce and chunks of all your favorite fish. you add whatever fish you like. and get a huge loaf of crusty bread and butter! i basically modify this recipe to my own sauce, so can you add what fish you like. just a great great recipe! you can make this your own! everyone thinks this is italian it is not. chip in . chip in as a call heard on the world famous fisherman s wharf in it s early heyday before world war ii. this was a call for san francisco s mainly italian immigrant fisherman coming home with their catch of pacific seafood to donate a small portion of their catch for a communal fish stew prepared on the docks. anything would do. a few clams, mussels. adding some red snapper, a crab or two, some scallops some halibut or flounder, anything to add to the fragrant stew that would soon be served to the club of san francisco fisherman who would talk about the days catch and dunk san francisco sour dough bread into the rich broth. eventually the broken english cries of chip in turned into chip-in-o . hence the name cioppino . this is a rich seafood stew with not much care as to how it was assembled. this consisted of throwing the days catch into a big pot and pouring sauce into the pot with the shellfish and chunks of what fish was available. let all these flavors enhance each other for awhile and you have the most flavorful and messy to eat stew that ever was., turns around the pan in a slow stream ) extra-virgin olive oil, crushed red pepper flakes, flat fillets of anchovies, drained, garlic, crushed, bay leaf, fresh or dried, celery ribs, chopped, onion, chopped, good quality dry white wine ( i am sure even beer works), chicken stock, chunky style crushed tomatoes, fresh thyme, leaves removed (about 1 tbsp), handful flat-leaf parsley, chopped, cod, cut into 2-inch chunks, salt and pepper, shrimp , ask for deveined easy-peel or peel and devein, sea scallops, raw mussels , scrubbed, a loaf of fresh , crusty bread, for mopping up!! or 2 loaves depending on quanity and people eating this.

bunuelos (mexican fritters), bunuelos may be served sprinkled with a cinnamon-sugar mixture or with warmed honey. another favorite way is to serve them drizzled with a brown sugar syrup flavored with a stick of cinnamon., all-purpose flour, granulated sugar, baking powder, salt, beaten eggs, milk, melted butter, vegetable oil for frying, cinnamon-sugar mixture, brown sugar syrup, powdered sugar for sprinkling (optional), whisk flour , sugar, baking powder and salt together in a bowl; set aside., in a small bowl, beat together the eggs and milk. stir egg/milk mixture into flour mixture; add the melted butter and mix well. (dough should be easy to handle, if too stiff add 1 to 2 tbsp more milk; be careful not to make dough sticky.), turn dough out onto a lightly floured surface and knead until very smooth., divide into 18 to 24 pieces. shape into balls; cover with a cloth and let stand for 20 minutes., roll each ball on a lightly floured surface into 4 to 6-inch rounds. let the rounds stand for 5 minutes., in large, deep skillet , heat about 2-inches of oil over medium-high heat or to 375*f (190*cup). fry dough, 1 or two pieces at a time, until puffed and golden on both side. drain well on paper toweling. sprinkle with cinnamon-sugar mixture or drizzle with brown sugar syrup and sprinkle lightly with powdered sugar, if desired. serve warm., makes about 1 1/2 to 2 dozen ., cinnamon-sugar mixture : combine 2 tsp ground cinnamon with 1/3 cup sugar. sprinkle mixture over hot bunuelos., brown sugar syrup : in a small saucepan, combine 2 cups packed dark brown sugar; 1 cup water; 2 tbsp light corn syrup and 1 (2-inch) cinnamon stick. bring to a boil and simmer, uncovered, for 10 minutes. cool to room temperature. drizzle over hot bunuelos and sprinkle lightly with powdered sugar

uncooked quick-cooking rice, your favorite pasta sauce (prego with mushrooms is my favorite for this), parmesan cheese, ground beef, browned and crumbled, onion, sauteed , add to the above and mix well. you might also like to add some sliced black olives

eggs beaten ., frozen shredded hash browns or two smaller bags., jimmy dean sausage or your favorite (i like the tennessee pride hot the best)., onion chopped ., shredded cheddar cheese (or your favorite )., tub of sour cream ., cream cheese softened ., cream of mushroom soup ., any other ingredients that sound good to you like peppers, mushrooms, hot sauce, etc. (you can add or delete as needed).

first , cut your shark into small, thick pieces, about an inch or an inch square. you are trying to make big bite size pieces so they will cook right but can be picked up and eaten easily., next , melt about a stick of butter (more or less depending on how much you are making) with about a tbsp of olive oil in a large bowl - you can do this in the microwave or on the stove and then reserve into a large bowl. let the melted butter/oil cool but do not let it re-solidify., coat the pieces well with kosher salt and ground black pepper. set aside to allow the bites to come up to room temp if they were in the fridge or on ice., ok now it is time to make the spice mixture for the bites. you will want to make enough to liberally cover the bites, but not too much that you are wasting all your spices. how much you need depends on how many bites you are making., in a small bowl, combine roughly equal parts of the following, paprika, chipotle powder, ground cumin, garlic powder, ground mustard, ginger powder, add to this some amount of chili powder and cayenne pepper. this will considerable heat, so adjust how much you to your and your guest s tastes. (note - you could forget all of these spices and just coat with your favorite blackened or cajun seasoning, but it won tsp taste as good of course).