3226 dish Recipes

onion, chopped, garlic, minced, butter or 1/4 cup margarine (to make a low fat dish, use liquid buds), whole tomatoes (i like to chop these up some), chicken broth, spaghetti, broken into pieces and uncooked, picante sauce, cumin, cooked white meat chicken or 2 cups turkey, cut into bitesized cubes (you can use leftovers or canned), grated cheddar cheese (use non-fat or low-fat cheese if desired)

sour cream pie crust, rolled out to fit 9 inch pie dish (in my recipes), sugar, dutch process cocoa, all-purpose flour, salt, evaporated milk, eggs, room temperature, butter, melted and cooled, vanilla extract, cream

bacon (i prefer thick-cut , hickory-smoked), pre-washed organic field greens or 1 1/2 bags baby greens (enough to cover large shallow serving dish), tomatoes or yellow , of different sizes (i use roma, grape, and little yellow ones, again enough to cover dish), salt & freshly ground black pepper, avocado, mashed, basil, to taste (fresh or dried ), garlic, to taste (minced or pressed ), lime juice, red wine vinegar, olive oil, salt & freshly ground black pepper

chuck steak, cubed, lambs kidneys, oil, onions, finely chopped, flour, beef stock (i use campbell s), salt, black pepper, freshly ground, worcestershire sauce, bay leaf, egg yolk, milk, pastry crust , to cover a deep 25cm pie dish (i buy frozen)

basic flaky deep dish pie shells (deep dish single crust ), peeled peeled pitted and sliced ripe peaches (or 1 1-lb. bag frozen sliced peaches partially thawed), heavy cream, powdered sugar , sifted, salt (a big pinch), vanilla extract, light brown sugar

milk, heavy cream, ground nutmeg, ground cinnamon, salt, ground black pepper, sweet potatoes, peeled and sliced thin with a mandoline (about 12 sweet potatoes, depending on size), chopped fresh parsley leaves, butter, cut into chunks, plus more, butter , for baking dish (or use cooking spray for baking dish), panko breadcrumbs, grated cheddar cheese

wide egg noodles (any kind of noodles that you prefer will work fine), tuna in water , drained. (i sometimes use 2, but that depends on how strong you like your tuna), sweet peas, drained, shredded cheddar cheese or 1 cup colby-monterey jack cheese, cream of mushroom soup, cream of celery soup, milk, salt and pepper, sliced velveeta cheese, enough to cover a casserole dish (american cheese works good to), butter

pastry for double-crust deep dish pie or 1 thawed phyllo , for same, oil, onion, minced, ground cinnamon, salt, pepper, corned beef, cooked peas

eggs, milk, flour, handfuls fresh herbs (parsley, chives, borage, chervil, lemon balm), baby spinach, butter, divided, mineral water, salt and pepper, nutmeg, edam cheese, grated (can substitute mild cheddar cheese), eggs, cream, sour cream, butter , for gratin dish (or other baking dish)

olive oil, butter, softened, portabella mushrooms or 2 lbs cremini mushrooms, sliced 1/4-inch thick, white pearl onion (thawed if frozen ), carrot, finely diced, yellow onion, finely diced, fresh thyme leave, salt , to taste, fresh ground black pepper , to taste, garlic cloves, minced, full-bodied red wine, beef broth ( is traditional, but use vegetable to make it vegetarian, the dish works with either) or 2 cups vegetable broth ( is traditional, but use vegetable to make it vegetarian, the dish works with either), tomato paste, all-purpose flour, egg noodles, for serving (buttered potatoes or farro work well too), sour cream, for garnish (optional), chopped chives (optional) or parsley, for garnish (optional)

frozen deep dish pie shell (thawed slightly , or fill the crust and bake it frozen), pure maple syrup, brown sugar , packed, eggs, white sugar, melted butter (no substitutes), all-purpose flour, pure vanilla extract, pecans , coarsley chopped

garlic-infused olive oil (can be bought at most supermarkets and is handy for other dishes or use 2 tbsp olive oil and), dried spaghetti (because they cook quickly) or 200 g linguine (because they cook quickly) or 200 g angel hair pasta (because they cook quickly), very finely chopped red chili peppers or 1 tsp dried chili pepper flakes, chopped parsley, salt and black pepper

ready-made pie crusts, deep dish (in the freezer section), olive oil, ground turkey breast or 1/2 lb ground chicken breast, fresh mushrooms, sliced, reduced-fat mayonnaise, low-fat milk, eggs, salt , to taste (optional), cornstarch, low-fat cheddar cheese, shredded, black pepper, yellow onion, sliced thinly, thyme, nutmeg

unsalted butter, plus more for the souffle dish, sugar, plus 2 tbsp, plus more for souffle dish, milk, half-and half, quick cooking grits, salt, grated lemon zest, ground cinnamon, freshly grated nutmeg, eggs, separated

spinach artichoke dip, marinated artichoke hearts, chopped, frozen chopped spinach, thawed, squeezed dry, and finely chopped, mayonnaise, freshly grated parmesan cheese, coarsely grated monterey jack cheese, garlic, minced, combine artichoke hearts , spinach, mayonnaise, parmesan cheese, 1 cup monterey jack cheese and garlic. bake in 2cup small baking dish, and sprinkle with remaining 1/4 cup monterey jack cheese. great prepared up to this point 1 day ahead and chilled, to serve later. bake dip 350 degrees about 15 minutes. put under broiler a few minutes, browns cheese serve dip warm with taco chips or crackers.

ingredients topping, tub margarine (not light ) softened, brown sugar, flour, rolled oats, ground cinnamon, chopped walnuts, method topping, in a medium bowl, combine the margarine, brown sugar, flour, rolled oats, cinnamon and walnuts using a pastry blender until mixture resembles coarse meal; set aside., ingredients glaze, egg, milk, method glaze, in a small dish , whisk together the egg and milk to make a glaze; set aside., ingredients pie dough: (pate brisee ), flour, sugar, salt, unsalted butter, softened, canola oil, cold water, method pie dough, in a medium bowl, combine flour, sugar and salt with a pastry blender., blend in butter and oil until mixture resembles coarse meal., add 2tsp cold water and blend ; add more water, 1 t at a time until mixture holds together (do not over mix)., form dough into a ball ; flatten in to a disc shape., wrap in wax paper and chill, at least, 1 hour., on a lightly floured surface , roll out refrigerated dough to a 1/4-inch thickness circle, about 14 inches in diameter., drape dough over a 10-inch pie plate ; trim edges; set aside excess dough., crimp edges with a fork or your fingers., refrigerate pie plate for about 30 minutes (while assembling fruit filling)., ingredients fruit filling, fresh cranberries, fresh or frozen peeled, pitted peaches , cut into 1 slices, lemon juice, sugar, ground cinnamon, nutmeg, cornstarch

unsalted butter, softened, plus extra for baking dish, sugar, ground cinnamon 1/2 tsp salt 4 (1-inch) thick slices day-old brioche bread, eggs 1/2 cup heavy cream, plain yogurt 1/4 cup orange juice pinch salt, vanilla extract, grapes, halved, powdered sugar, for garnish, maple syrup, special equipment : an 8 by 8 by 2-inch baking dish

baking soda, buttermilk or sour milk, cake flour or 1-1/4 cups all-purpose flour, sugar, divided, cocoa, salt, vegetable oil, eggs, separated, vanilla extract, vanilla ice cream, quick and easy flaming cherry sauce, flaming cherry sauce, quick and easy flaming cherry sauce : combine 1 can (21 oz.) cherry pie filling with 1/4 cup orange juice in chafing dish or medium saucepan; heat thoroughly. gently heat 1/4 cup kirsch (cherry-flavored liqueur) in small saucepan; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 6 to 8 servings., flaming cherry sauce, pitted dark or light sweet cherries, drained, reserve 3/4 cup liquid ), sugar, cornstarch, salt, freshly grated orange peel, cherry-flavored liqueur or brandy, stir together reserved cherry liquid , sugar, cornstarch and salt in chafing dish or medium saucepan. cook over medium heat, stirring constantly, until mixture boils, about 1 minute. add cherries and orange peel; heat thoroughly., gently heat liqueur in small saucepan over low heat ; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 4 to 6 servings.