633 cooking minute Recipes

prep time : 30 minutes, cook time : 1 hour, total time : 1 hour, 30 minutes, carrots, peeled and cut into 1/2-inch dice, eggs, firmly-packed brown sugar, butter, softened to room temperature, all-purpose flour, milk, orange juice, baking powder, cinnamon, ground nutmeg, chopped pecans, firmly-packed light brown sugar, all-purpose flour, butter, softened to room temperature, preparation, preheat oven to 350 degrees f. grease or spray a 9 x 13 casserole dish with cooking spray., place carrots in a large saucepan and cover with water by 1 inch. bring to a boil. cook, uncovered, until carrots are tender when pierced with a fork, 12-15 minutes. drain., place carrots and remaining ingredients in a food processor fitted with a metal blade (you may have to do this in batches). puree until smooth., spread into prepared casserole dish ., combine topping ingredients. sprinkle over carrot mixture ., bake 50-60 minutes ., my picture here does not have the nut topping

cooked chicken, canola oil, vinegar, salt, curry powder, orange juice, cooked minute rice, sliced green grapes, sliced celery, mandarin oranges, drained, pineapple tidbits, drained, mayonnaise

cooked minute brown rice, whole kernel corn, drained, almonds, toasted and chopped, frozen peas, thawed, peach, peeled, coarsely chopped, kraft catalina dressing, chopped red onion, cilantro, chopped

turkey sausage, cut into small pieces, crushed garlic, low sodium chicken broth, frozen italian vegetables, white kidney beans, rinsed and drained, italian stewed tomatoes, undrained, cooked small shell pasta (about 1/2 cup uncooked ), worcestershire sauce

cooked pork roast, cubed, onion, sliced, celery, sliced diagonally, vegetable oil, sliced mushrooms, bean sprouts, drained, chopped pimiento, condensed chicken broth (1 1/4 cup.), soy sauce, cornstarch, chow mein noodles

cooked pasta (use your choice of pasta), minced fresh garlic (or to taste), crushed red pepper flakes (optional or adjust to heat level), olive oil (or use 2 tbsp each butter and ), grated parmesan cheese, salt & freshly ground black pepper (lot s of black pepper!)

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

prep time : 20 minutes cook time: 15 minutes, olive oil, green pepper, chopped (about 1/2 cup), red pepper, chopped (about 1/2 cup), garlic powder, ground red pepper, condensed cream of celery soup, water, diced cooked chicken (about 3/4 cup), cooked shrimp, shelled, deveined and coarsely chopped, kielbasa, diced (about 3/4 cup)

beef suet (may substitute vegetable oil), lean beef , preferably stewing meat, ancho chile pods, boiled 5 minutes, cooled, stemmed, seeded and chopped, reserved in cooking water (may substitute 3 to 6 tbsp chili powder or ground chile), oregano, crushed cumin seed, salt, cayenne pepper, tabasco sauce, minced garlic cloves, to taste, extra ancho chile pods, stemmed and seeded (but not chopped), for extra seasoning if desired, masa harina or cornmeal

holiday rice pudding, cooked rice, milk, sugar, butter or margarine, dried cranberries, grated zest of 1 lemon, vanilla extract, combine rice , milk, sugar and butter in 2- to 3-quart saucepan. cook, over medium heat, stirring often , 20 minutes. add cranberries and, lemon rind ; cook 10 minutes. remove from heat; add vanilla. spoon

water, vegetable soup mix, kidney beans, rinsed and drained, corn, drained, tomato sauce, cooked cubed beef , chicken or turkey, cooked leftover vegetables, sliced celery, chopped onion, salt, pepper, cooked elbow macaroni

great northern beans, rinsed and drained, diced tomatoes with basil, garlic, and oregano, undrained, vegetable juice, water, frozen mixed vegetables, pepper, uncooked quick-cooking brown rice, pesto sauce

cooked minute rice, corn or 1 1/2 cups , from cob, almonds, toasted and chopped, fresh peas (or frozen, thawed ), peach, peeled and coarsely chopped, catalina dressing, chopped red onion, chopped cilantro or 1/4 cup chopped fresh parsley

egg, water, pepper, crushed saltine crackers (6-7), grated parmesan cheese, beef cube steaks, cooking oil, pizza sauce (1 cup)

cooked rice (white or your favorite ), olive or canola oil, smoked turkey sausage cut into 1/2 inch slices (14-16 oz), frozen onion , celery, and pepper blend (10oz), kidney beans, undrained (15oz), hot pepper sauce (like franks ) to taste

cooked chicken (diced or shredded ), chicken broth, fresh parsley, fresh thyme leave, garlic cloves, minced, frozen mixed vegetables, thawed and drained, bisquick baking mix, milk

fist-sized ham hock, water, fresh tomatoes , chunked (if very acidic add 2tsp sugar), butterbeans - fresh, cooked for 20 minutes, okra - fresh, cooked for 20 minutes, corn - fresh, cooked for 15 minutes

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.