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Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, 1/4 cup sugar and butter. press firmly onto the bottom and sides of a 9-inch pie plate. blend together the cream cheese and sugar; mixing well. fold in half the nondairy whipped topping. spread mixture in the crust-lined pie plate. whisk together the pudding mixes and milk; mixing well. spread on top of the cream cheese mixture. top with the remaining nondairy whipped topping. | layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt chocolate au bain marie. mix flour with 2 tbsp water and add to molten chocolate; stir thoroughly on low heat until mixture starts to thicken. cool rapidly in a cold water bath while stirring occasionally. add rum. whisk egg whites with sugar until stiff. fold in chocolate mixture. put in coupes and allow to set in refrigerator (min. 2 hrs). clean kiwifruit and slice thinly. serve mousse decorated with kiwifruit slices. | in a mixing bowl, beat whipping cream until soft peaks form. gradually add sugar, beating until stiff peaks form; set aside. in a mixing bowl, beat cream cheese until fluffy. add chocolate and beat until smooth. fold in whipped cream. in parfait glasses, alternate layers of mousse and berries, ending with mousse. garnish with additional berries if desired. refrigerate up to 3 hours before ready to serve. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a mixing bowl, beat whipping cream until soft peaks form. gradually add sugar, beating until stiff peaks form; set aside. in a mixing bowl, beat cream cheese until fluffy. add chocolate and beat until smooth. fold in whipped cream. in parfait glasses, alternate layers of mousse and berries, ending with mousse. garnish with additional berries if desired. refrigerate up to 3 hours before ready to serve. | melt chocolate au bain marie. mix flour with 2 tbsp water and add to molten chocolate; stir thoroughly on low heat until mixture starts to thicken. cool rapidly in a cold water bath while stirring occasionally. add rum. whisk egg whites with sugar until stiff. fold in chocolate mixture. put in coupes and allow to set in refrigerator (min. 2 hrs). clean kiwifruit and slice thinly. serve mousse decorated with kiwifruit slices. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt chocolate au bain marie. mix flour with 2 tbsp water and add to molten chocolate; stir thoroughly on low heat until mixture starts to thicken. cool rapidly in a cold water bath while stirring occasionally. add rum. whisk egg whites with sugar until stiff. fold in chocolate mixture. put in coupes and allow to set in refrigerator (min. 2 hrs). clean kiwifruit and slice thinly. serve mousse decorated with kiwifruit slices. | in medium saucepan, over low heat, melt chocolate with sweetened condensed milk; stir in extract. cool to room temperature. fold in whipped cream. pour into prepared pastry shell. chill 4 hours or until set. serve with fresh fruit, if desired. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place almonds in a mini food chopper until coarsely chopped. line a small casserole dish with the chopped almonds. make pudding per package instructions. fold in room temp cream cheese and cool whip. add white chocolate syrup to mixture. add mixture on top of chopped almonds. refrigerate 2 hours serve w/ sliced strawberries. | melt chocolate au bain marie. mix flour with 2 tbsp water and add to molten chocolate; stir thoroughly on low heat until mixture starts to thicken. cool rapidly in a cold water bath while stirring occasionally. add rum. whisk egg whites with sugar until stiff. fold in chocolate mixture. put in coupes and allow to set in refrigerator (min. 2 hrs). clean kiwifruit and slice thinly. serve mousse decorated with kiwifruit slices. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt chocolate au bain marie. mix flour with 2 tbsp water and add to molten chocolate; stir thoroughly on low heat until mixture starts to thicken. cool rapidly in a cold water bath while stirring occasionally. add rum. whisk egg whites with sugar until stiff. fold in chocolate mixture. put in coupes and allow to set in refrigerator (min. 2 hrs). clean kiwifruit and slice thinly. serve mousse decorated with kiwifruit slices. | in heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream. cook and stir until chocolate is melted and mixture is smooth. cool to room temperature. in small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form. fold about 1/4 cup into chocolate mixture. fold in remaining whipped cream mixture. spoon into dessert dishes. cover and refrigerate for at least two hours. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream. cook and stir until chocolate is melted and mixture is smooth. cool to room temperature. in small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form. fold about 1/4 cup into chocolate mixture. fold in remaining whipped cream mixture. spoon into dessert dishes. cover and refrigerate for at least two hours. | melt chocolate au bain marie. mix flour with 2 tbsp water and add to molten chocolate; stir thoroughly on low heat until mixture starts to thicken. cool rapidly in a cold water bath while stirring occasionally. add rum. whisk egg whites with sugar until stiff. fold in chocolate mixture. put in coupes and allow to set in refrigerator (min. 2 hrs). clean kiwifruit and slice thinly. serve mousse decorated with kiwifruit slices. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: to melt the chocolate, grate or break into small chunks and place in a heat proof bowl over hot, but not simmering water, stirring regularly. in a large bowl, beat the egg yolks until pale and creamy, then beat in the warm chocolate working continuously so it doesn't set. whisk the cream until soft peaks form and fold into chocolate mixture. whisk the egg whites with the sugar until soft peaks form. fold into the mixture with the optional flavours until just combined and freeze for four hours. | melt chocolate au bain marie. mix flour with 2 tbsp water and add to molten chocolate; stir thoroughly on low heat until mixture starts to thicken. cool rapidly in a cold water bath while stirring occasionally. add rum. whisk egg whites with sugar until stiff. fold in chocolate mixture. put in coupes and allow to set in refrigerator (min. 2 hrs). clean kiwifruit and slice thinly. serve mousse decorated with kiwifruit slices. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt chocolate au bain marie. mix flour with 2 tbsp water and add to molten chocolate; stir thoroughly on low heat until mixture starts to thicken. cool rapidly in a cold water bath while stirring occasionally. add rum. whisk egg whites with sugar until stiff. fold in chocolate mixture. put in coupes and allow to set in refrigerator (min. 2 hrs). clean kiwifruit and slice thinly. serve mousse decorated with kiwifruit slices. | line bottom and sides of a 9 inch springform pan with ladyfingers; set aside. in a heavy saucepan, combine milk, marshmallows, and chocolate. cook over low heat, stirring constantly, until smooth. remove from heat. cool for 20 minutes. beat cream at high speed with an electric mixer until soft peaks form. gently fold into cooled chocolate mixture. pour chocolate mixture into prepared pan. cover and chill for at least 4 hours. serve with strawberry sauce. garnish with chocolate-dipped strawberries, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: line bottom and sides of a 9 inch springform pan with ladyfingers; set aside. in a heavy saucepan, combine milk, marshmallows, and chocolate. cook over low heat, stirring constantly, until smooth. remove from heat. cool for 20 minutes. beat cream at high speed with an electric mixer until soft peaks form. gently fold into cooled chocolate mixture. pour chocolate mixture into prepared pan. cover and chill for at least 4 hours. serve with strawberry sauce. garnish with chocolate-dipped strawberries, if desired. | melt chocolate au bain marie. mix flour with 2 tbsp water and add to molten chocolate; stir thoroughly on low heat until mixture starts to thicken. cool rapidly in a cold water bath while stirring occasionally. add rum. whisk egg whites with sugar until stiff. fold in chocolate mixture. put in coupes and allow to set in refrigerator (min. 2 hrs). clean kiwifruit and slice thinly. serve mousse decorated with kiwifruit slices. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: trim fat from roasts; cut meat into large chunks. place in a 5-qt slow cooker. top with the chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend if desired. pour broth over all. cover and cook on low for 8-9 hours. remove beef; cool slightly. shred with two forks. cool cooking liquid slightly; skim fat. in a blender, cover and process cooking liquid in small batches until smooth. return liquid and beef to slow cooker; heat through. place 1/3 cup beef mixture on each tortilla. top with tomatoes, lettuce and cheese if desired. fold in ends and sides. | brown ground beef and drain off any excess fat. season with 1/2 teaspoon salt and 1/2 tsp black pepper and 1 teaspoons of ground cumin. add 1 1/2 cups chuncky salsa. i prefer pace medium. stir together and add 4 oz (1/2 bar) neufchatel cream cheese. stir until melted in and reduce over low heat until thick and creamy. place about 1/3 cup burrito mixture onto a warmed flour tortilla. top with fresh chopped cilantro. fold in bottom then sides, rolling into a tight pouch;leaving an opening at the top. makes 6 good sized burritos. enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: trim fat from roasts; cut meat into large chunks. place in a 5-qt slow cooker. top with the chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend if desired. pour broth over all. cover and cook on low for 8-9 hours. remove beef; cool slightly. shred with two forks. cool cooking liquid slightly; skim fat. in a blender, cover and process cooking liquid in small batches until smooth. return liquid and beef to slow cooker; heat through. place 1/3 cup beef mixture on each tortilla. top with tomatoes, lettuce and cheese if desired. fold in ends and sides. | preheat oven to 350. sauté beef and onion in a skillet until browned, breaking up larger pieces. drain fat. add chili powder and cumin, stir. add refried beans and stir to incorporate, add the green chilies and tomato sauce. cook until some liquid is absorbed. heat tortillas in oven, or microwave a few minutes until pliable. spread each tortilla with a few tablespoons of beef mixture down the middle. sprinkle with cheddar to cover. fold each side over and secure with toothpicks. bake 20-30 minutes until cheese is melted. serve with salsa, sour cream, guacamole, etc. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 375. brown meat with onions in skillet, stirring occasionally; drain. spoon into 8-inch square baking dish. mix soup and milk; pour over meat mixture. top with layers of mixed vegetables, cheese and tater tots. bake 45 minutes or until tater tots are golden brown and casserole is heated through. | preheat oven to 375 degrees. brown meat with onions in skillet, stirring occasionally; drain. spoon into 8-inch square baking dish. mix soup and milk; pour over meat mixture. top with layers of mixed vegetables, cheese and potatoes. bake for 45 minutes or until potatoes are golden brown and casserole is heated through. healthy living tip: save 50 calories and 7 grams of fat per serving by preparing with lean ground beef, reduced fat condensed cream of mushroom soup and kraft 2% milk shredded reduced fat cheddar cheese. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 375. brown meat with onions in skillet, stirring occasionally; drain. spoon into 8-inch square baking dish. mix soup and milk; pour over meat mixture. top with layers of mixed vegetables, cheese and tater tots. bake 45 minutes or until tater tots are golden brown and casserole is heated through. | in a large skillet, cook beef and onion until meat loses its pinkness; drain. stir in tomato sauce and spaghetti sauce mix, then reduce heat. simmer, uncovered, for 5 minutes; remove from the heat. stir in sour cream, and spoon mixture into a greased 13" x 9" x 2" baking dish. sprinkle with mozzarella cheese. unroll the crescent roll dough into one rectangle, and seal seams and perforations. place over the cheese. brush with butter and sprinkle with parmesan cheese. bake, uncovered at 375f for about 25 minutes, or until golden brown. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large skillet, cook beef and onion until meat loses its pinkness; drain. stir in tomato sauce and spaghetti sauce mix, then reduce heat. simmer, uncovered, for 5 minutes; remove from the heat. stir in sour cream, and spoon mixture into a greased 13" x 9" x 2" baking dish. sprinkle with mozzarella cheese. unroll the crescent roll dough into one rectangle, and seal seams and perforations. place over the cheese. brush with butter and sprinkle with parmesan cheese. bake, uncovered at 375f for about 25 minutes, or until golden brown. | heat oven to 375. brown meat with onions in skillet, stirring occasionally; drain. spoon into 8-inch square baking dish. mix soup and milk; pour over meat mixture. top with layers of mixed vegetables, cheese and tater tots. bake 45 minutes or until tater tots are golden brown and casserole is heated through. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fill a pot with water and place over high heat. bring to a roiling boil. in a microwave-safe dish, combine oil, garlic, chicken broth, and lemon juice. add chicken and microwave on high for 1 minute and 30 seconds. when water boils, add tortellini to pot and stir. when water returns to a gentle boil, add broccoli and stir. stir occasionally until tortellini is done, approximately 8-11 minutes drain tortellini and broccoli in a colander. do not rinse. add sauce and chicken to pot. add tortellini and 1/3 cup shredded cheese. toss well to coat tortellini and broccoli and sauce. to serve, divide pasta and sauce between 4 bowls. garnish with remaining cheese. if desired, season with salt, pepper, and crushed red pepper. | remove and discard tough ends from broccoli rabe stems, and coarsley chop. heat oil in large pot over medium heat. add garlic and cook stirring often for 30 seconds. add broccoli rabe, stock and 1/2 cup water; bring to a slow boil and cook 5 minutes. add tortellini and cook according to package directions, until tender and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat 1/2-1 tbls oil in large skillet or wok, saute mustard seeds until they pop, add a little more oil then add vegetables, cook, stiring constantly for 5 minutes. mix in seasonings, reduce heat, cover and simmer 8-10 minutes stir in lemon juice and serve. | heat oil in saucepan or wok. add onions and fry until softened, about 8 minutes. add chilli powder and flour. cook stirring for 2 minutes. gradually add stock stirring until smooth. add beans, pepper and tomato paste. lower heat and simmer 15 minutes. season to taste. add tomatoes and cook another 3 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat 1/2-1 tbls oil in large skillet or wok, saute mustard seeds until they pop, add a little more oil then add vegetables, cook, stiring constantly for 5 minutes. mix in seasonings, reduce heat, cover and simmer 8-10 minutes stir in lemon juice and serve. | cut bacon into cubes with kitchen scissors. brown until crisp. add onion and potatoes to bacon and drippings. lightly salt and pepper. cook over medium heat until potatoes and onions begin to get tender. do not burn onions. add drained green beans and stir mixture to coat everything with bacon drippings. add onion powder and 1 cup chicken broth or water. salt and pepper again. add 1 tsp of butter. cover and simmer over low heat for 1 to 2 hours until potatoes are done. stir often. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat 1/2-1 tbls oil in large skillet or wok, saute mustard seeds until they pop, add a little more oil then add vegetables, cook, stiring constantly for 5 minutes. mix in seasonings, reduce heat, cover and simmer 8-10 minutes stir in lemon juice and serve. | place the olive oil in a pan over the stove and heat. add in peppers and onion over medium high heat and stir until onions soften. add in water and beans and stir. mix in the spices. cook until the water starts to boil, then cook for a few more minutes at a boil until some of the water. remove from heat, drain excess liquid if any and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat 1/2-1 tbls oil in large skillet or wok, saute mustard seeds until they pop, add a little more oil then add vegetables, cook, stiring constantly for 5 minutes. mix in seasonings, reduce heat, cover and simmer 8-10 minutes stir in lemon juice and serve. | drain beans and cover with the water. add bacon grease and sugar. cook over medium heat for 3 hours. cover with lid. stir only when absolutely necessary as not to break the beans down. add water as needed. the last 15-20 minutes, turn heat to medium high or high. cook beans until most of the water is gone and the sugar has carmelized. remove from heat and strain with spatula and serve warm! these are a great side with pork, beef or turkey! must have homemade yeast rolls to complete the meal! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat 1/2-1 tbls oil in large skillet or wok, saute mustard seeds until they pop, add a little more oil then add vegetables, cook, stiring constantly for 5 minutes. mix in seasonings, reduce heat, cover and simmer 8-10 minutes stir in lemon juice and serve. | steam the green beans. saute bacon and crumble it to make bits (or you can chop the bacon small before cooking; it doesn't matter). drain most of the fat out of the bacon pan, then saute the onion until almost soft. add sugar, vinegar, salt and pepper. once fully liquified, pour over steamed beans, top with bacon bits and toss! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat 1/2-1 tbls oil in large skillet or wok, saute mustard seeds until they pop, add a little more oil then add vegetables, cook, stiring constantly for 5 minutes. mix in seasonings, reduce heat, cover and simmer 8-10 minutes stir in lemon juice and serve. | brown the bacon in a saucepan. add the onions and green pepper. cook until just soft. add the garlic and cook for 1 minute longer. add the tomatoes and hot sauce. simmer for 30 minutes over low heat. snap the ends off of the beans and cook them in boiling water until soft. drain. toss them in the sauce. serve warm. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat 1/2-1 tbls oil in large skillet or wok, saute mustard seeds until they pop, add a little more oil then add vegetables, cook, stiring constantly for 5 minutes. mix in seasonings, reduce heat, cover and simmer 8-10 minutes stir in lemon juice and serve. | leave green beans whole or cut into 1-inch pieces. in a large saucepan cook the beans in a small amount of boiling salted water about 10 minutes or until crisp-tender; drain. meanwhile, in a 10-inch skillet cook bacon over medium heat until crisp, stirring occasionally. remove bacon, reserving drippings in skillet. drain bacon on paper towels; set aside. cook and stir onion and mushrooms in reserved drippings over medium heat until tender. add tomato and salt. cook, uncovered, 2 to 3 minutes or until most of the liquid is absorbed. transfer beans to a serving platter or bowl. top with onion mixture. sprinkle bacon over the vegetables. *note: omit salt if using canned tomatoes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat 1/2-1 tbls oil in large skillet or wok, saute mustard seeds until they pop, add a little more oil then add vegetables, cook, stiring constantly for 5 minutes. mix in seasonings, reduce heat, cover and simmer 8-10 minutes stir in lemon juice and serve. | wash and trim the beans. put the olive oil in the sauce pan and saute the onions and garlics. add the green beans, washed whole tomato, 1 cup water and salt and pepper. close the lid and let it simmer until there is a little water is left and the beans get soft. when it is cooked remove the tomatoe. serve it cold preferably, but it is also good when it is warm. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat 1/2-1 tbls oil in large skillet or wok, saute mustard seeds until they pop, add a little more oil then add vegetables, cook, stiring constantly for 5 minutes. mix in seasonings, reduce heat, cover and simmer 8-10 minutes stir in lemon juice and serve. | place beans in a saucepan and cover with water; bring to a boil. reduce heat; cover and cook for 15-20 minutes or until tender. meanwhile, in a skillet, cook bacon until crisp. remove bacon and set aside. saute onion in drippings until tender; remove with a slotted spoon. drain beans; return to pan. add onion, 1 tablespoon drippings, salt and pepper; heat through. crumble the bacon; add to the beans and toss. serve immediately. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 450°f, and line a large baking sheet with foil. in one bowl, combine the chicken and almonds, in another the flour and guar gum; set aside. in a large saucepan, combine broth, oil, parsley, steak sauce, salt, garlic and pepper; bring to a boil. add flour mixture all at once, and stir until a ball begins to form. remove from heat. add the egg substitute and beat until smooth. stir in the chicken and almonds, and drop by heaping teaspoonfuls onto baking sheet. bake 12-14 minutes, or until golden brown. | preheat oven to 350 degrees. combine flour and salt. add in egg (or flaxseed mixture 1 tbs flaxseed meal plus 3 tbs hot water -- let it set for about 3 mins) and oil. blend and shape into two balls. place each ball on a cookie sheet (lined with parchement) and roll into a thin layer (the thinner the more crunchy the cracker). score into squares with a knife or pizza cutter. sprinkle with sea salt (i also sprinkled pumpkin seeds on top). bake for about 15 minutes or until golden brown. cool then cut/break apart. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large bowl combine onion, tomato, lettuce, cheese, tortilla chips and avacado. brown ground beef; drain. add kidney beans and cook till beans are heated through. add meat mixture to bowl; pour dressing over top and toss to combine. serve immediately! | for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown ground beef or turkey in skillet. prepare taco mix as directed on package with burger; add kidney beans and salad dressing. toss together remaining ingredients as you would a tossed salad. immediately before serving, add the meat mixture (some prefer it still warm) and the bag of chips. toss again and serve immediately. | for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine salsa, mayonnaise, and sour cream in a small bowl. cover and refrigerate until ready to serve. toss together the lettuce, tomatoes, turkey, cheese, olives, and avocado in a large bowl. add salsa dressing and toss, being careful not to mash avocado cubes. top with crushed tortilla chips. | for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat a large nonstick skillet over medium-high heat. add ground beef and cook, breaking up clumps with a wooden spoon, about 3 minutes, or until no longer pink. add taco seasoning mix and cook, stirring, 1 minute more. stir in kidney beans and heat through. meanwhile, mix ranch dressing and salsa in a small serving bowl. place beef mixture in center of large serving platter. surround with remaining ingredients. serve with dressing mixture. | for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put the meat, 1 tablespoon of the seasoning, and 1 tablespoon of the olive oil in a plastic bag and refrigerate for at least 20 minute. the dressing: in a jar, combine the oil, southwest seasoning, salsa, steak seasoning, vinegar, cumin. shake well. in a bowl, combine diced tomatoes, salad veggies and beans. dress with 1 - 2 tablespoons dressing. brown the meat then turn off heat. to assemble: put lettuce in a large bowl. add veggies, cheese and meat. pour dressing over and toss. add the chips when you serve. please note the times do not include 20 minutes for marinading the meat. | for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. | heat oil in skillet. add beef and onion, breaking up beef. fry until beef is browned, then drain fat. stir in oregano, chili powder, and black pepper. mix well. stir in corn, tomatoes, and sugar. mix well. bring to a boil, reduce heat, cover, and simmer 15 minutes. uncover and cook to the consistency you like. add cheese and corn chips, stirring until cheese melts. serve over torn lettuce and broken chips. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown the ground beef and drain. add beans and cook on low until warm. set aside. chop lettuce into bite size pieces. add tomatoes through cheese. mix the dressing ingredients and pour over the salad, mixing well. add warm beef and beans just before serving, tossing well. | for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown ground bee; drain. add taco seasoning as directed on the packet. boil rotini noodles as directed on box; drain. shred lettuce, chop green onions, crunch doritos, and dice tomatoes. place each ingredient in individual bowls for guests to build their own salad or place everything in a very large bowl and toss with catalina dressing then spoon out into individual bowls or plates. enjoy! | for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat a large skillet over medium-high heat. add ground beef and cook, breaking up any lumps of meat until no longer pink. add taco seasoning mix and cook, stirring, 1 minute more. stir in kidney beans and heat. mix ranch dressing and salsa in a small bowl. place beef mixture in center of large serving platter. surround with remaining ingredients. serve with the ranch dressing mixture. | for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown ground beef or turkey with onion and garlic. add taco seasoning, water, beans, and corn and cook until most of the liquid is absorbed. in a bowl, place a handful of tortilla chips, then lettuce, then meat mixture, salsa, cheese, and sour cream. | for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 425°f. crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. place 1 tortilla on top of each ball, spray tortilla with cooking spray. bake 7 min or until tortillas are golden brown (tortillas will drape over balls as they bake). meanwhile brown meat with chili powder in large nonstick skillet on medium heat, stirring occasionally. add salsa and beans, cook until heated through, stirring occasionally. place 1 tortilla shell on each of four serving plates. fill evenly with salad greens,meat mixture, cheese and tomatoes. top with dressing. | for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large skillet brown ground beef; stir in taco seasoning as directed on package;drain excess liquid and let cool. mix together remaining ingredients (except for the tortilla chips) in a large bowl, add beef mixture and toss. stir in the tortilla chips and toss (or place chips on top of each individual serving). serve with sour cream, avocado slices, and green chilies and/or your favorite taco garnishes. | for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown ground beef and drain well. add taco seasoning and cook according to package directions. chill. combine lettuce, tomatoes, and cheese in a large bowl. may be prepared in advance up to this point. just before serving, toss the meat into the salad. pour in about 1 cup of the dressing, and toss to mix well. add the crushed tortilla chips and more dressing, if necessary. toss well and serve immediately. 6 servings. | for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown meat and drain off fat. add 1/3 cup french dressing, onion, salt, pepper and oregano. simmer 5 minutes. combine lettuce, tomatoes, corn, beans and enough dressing to moisten. toss lightly. for each salad, serve meat mixture over tortilla chips. top with lettuce mixture, avocado, cheese, olives, sour cream, cilantro and additional dressing, as desired. | for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown turkey in a large skillet. drain and blot exess fat. add worcesteshire sauce and beans, and spices. mix well. remove from heat to cool slightly. while turkey is cooking, in a separate bowl toss vegetables. add turkey/bean mixture to salad, toss together while still warm. top with cheese and chips. add dressing. serve immediately with extra dressing and chips on the side. | for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown ground beef, drain, sprinkle package of soup mix over ground beef, mix well and allow to cool. wash and tear lettuce, let drain. in a salad bowl, place lettuce, diced onion, kidney beans, cheddar cheese and ground beef mix well. when ready to serve add crushed tortilla chips and salad dressing, mix well and serve. | for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: for dressing, in small bowl, combine sour cream and salsa and set aside. in medium skillet, prepare ground beef according to taco seasoning envelope directions. layer lettuce, beef mixture, refried beans, green chilies, tomato, onion, cheese, and dressing in heated taco salad shells. | in a dutch oven over medium heat, cook the beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink and drain. in a very large serving bowl, combine lettuce, chips, tomatoes, kidney beans, olives, cheese, onion, chilies, and beef mixture. combine the salad dressing, salsa, sugar, and remaining taco seasoning and pour over salad. toss to coat. serve immediately. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray grill rack with nonstick spray before starting the grill. in bowl combine the juice, soy sauce, honey, onion, ginger and garlic powder. mix well. reserve 1/3 cup for basting; cover and refrigerate. pour remaining marinade into large bag or dish; add salmon and turn to coat. seal bag or cover dish and regrigerate 30 minutes, turning 2-3 times. heat grill to medium-hot heat. drain and discard marinade. place salmon skin side down on grill. grill, covered 5 minutes. baste with reserved marniade. grill 8-10 minutes longer until done to your taste. | preheat oven to 425°f. coat a 9" x 13" inch glass baking dish with nonstick cooking spray. in small bowl, mix herbs, ginger, garlic, soy sauce, lemon juice, lemon zest and honey. place salmon in the baking dish and drizzle marinade on top. let sit at room temperature for 15 minutes. bake, uncovered until salmon turns opaque, about 15 minutes. serve. to microwave: place fish in a microwave safe dish and cover with plastic wrap. leave a corner open to vent. microwave on medium for 4 minutes, turn fish, re-cover and microwave on medium for another 3-5 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425°f. coat a 9" x 13" inch glass baking dish with nonstick cooking spray. in small bowl, mix herbs, ginger, garlic, soy sauce, lemon juice, lemon zest and honey. place salmon in the baking dish and drizzle marinade on top. let sit at room temperature for 15 minutes. bake, uncovered until salmon turns opaque, about 15 minutes. serve. to microwave: place fish in a microwave safe dish and cover with plastic wrap. leave a corner open to vent. microwave on medium for 4 minutes, turn fish, re-cover and microwave on medium for another 3-5 minutes. | season salmon with spike seasoning and cayenne. heat oil and sauté salmon in an oven-proof pan, 3 minutes per side. preheat oven at 375 degrees. before placing the salmon in the oven, pour sauce of braggs, water, and ginger over salmon. in the same pan, bake salmon for 5 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425°f. coat a 9" x 13" inch glass baking dish with nonstick cooking spray. in small bowl, mix herbs, ginger, garlic, soy sauce, lemon juice, lemon zest and honey. place salmon in the baking dish and drizzle marinade on top. let sit at room temperature for 15 minutes. bake, uncovered until salmon turns opaque, about 15 minutes. serve. to microwave: place fish in a microwave safe dish and cover with plastic wrap. leave a corner open to vent. microwave on medium for 4 minutes, turn fish, re-cover and microwave on medium for another 3-5 minutes. | n a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. reserve a small amount for basting. pour the remaining mixture into a dish, add shrimp, and stir to coat. cover, and refrigerate for 2 hours. preheat grill for medium heat. thread shrimp onto skewers, piercing once near the tail and once near the head. discard marinade. lightly oil grill grate. grill shrimp for 2 to 3 minutes per side, or until opaque. baste with reserved sauce while cooking. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel ginger and slice thinly. season salmon with pepper. mix everything but the salmon in a pan and bring to a boil. once the water boils, place salmon into pan and reduce to a simmer. cook thoroughly. the fish browns and falls apart in the sauce when it is ready. this is wonderful served over a salad. | preheat oven to 425°f. coat a 9" x 13" inch glass baking dish with nonstick cooking spray. in small bowl, mix herbs, ginger, garlic, soy sauce, lemon juice, lemon zest and honey. place salmon in the baking dish and drizzle marinade on top. let sit at room temperature for 15 minutes. bake, uncovered until salmon turns opaque, about 15 minutes. serve. to microwave: place fish in a microwave safe dish and cover with plastic wrap. leave a corner open to vent. microwave on medium for 4 minutes, turn fish, re-cover and microwave on medium for another 3-5 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425°f. coat a 9" x 13" inch glass baking dish with nonstick cooking spray. in small bowl, mix herbs, ginger, garlic, soy sauce, lemon juice, lemon zest and honey. place salmon in the baking dish and drizzle marinade on top. let sit at room temperature for 15 minutes. bake, uncovered until salmon turns opaque, about 15 minutes. serve. to microwave: place fish in a microwave safe dish and cover with plastic wrap. leave a corner open to vent. microwave on medium for 4 minutes, turn fish, re-cover and microwave on medium for another 3-5 minutes. | chop green onions. reserve green tops for garnish. in a bowl, combine white part of onions, ginger root, garlic, soy sauce, lemon juice, lemon zest, sugar and sesame oil. place salmon fillets in a single layer in a shallow baking dish. pour marinade over; let stand at room temperature for 15 minutes or in the fridge for 1 hour. preheat oven to 425°f. bake, uncovered, for 13-15 minutes or until salmon turns opaque. garnish with reserved green onions. sesame seeds also make a nice garnish. salmon could be grilled or microwaved instead of baking in the oven. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop green onions. reserve green tops for garnish. in a bowl, combine white part of onions, ginger root, garlic, soy sauce, lemon juice, lemon zest, sugar and sesame oil. place salmon fillets in a single layer in a shallow baking dish. pour marinade over; let stand at room temperature for 15 minutes or in the fridge for 1 hour. preheat oven to 425°f. bake, uncovered, for 13-15 minutes or until salmon turns opaque. garnish with reserved green onions. sesame seeds also make a nice garnish. salmon could be grilled or microwaved instead of baking in the oven. | preheat oven to 425°f. coat a 9" x 13" inch glass baking dish with nonstick cooking spray. in small bowl, mix herbs, ginger, garlic, soy sauce, lemon juice, lemon zest and honey. place salmon in the baking dish and drizzle marinade on top. let sit at room temperature for 15 minutes. bake, uncovered until salmon turns opaque, about 15 minutes. serve. to microwave: place fish in a microwave safe dish and cover with plastic wrap. leave a corner open to vent. microwave on medium for 4 minutes, turn fish, re-cover and microwave on medium for another 3-5 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | mix your sugar, margarine, eggs, banana and water in bowl. the add your flour, baking soda, salt and baking powder in the same bowl and mix together. mix in chocolate chips by hand in desired. set oven at 350°f. muffins: prepare trays and bake for 25 minutes. loaf: prepare tray and baking for 1 hour. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f and place a small pyrex dish of water on the bottom rack. prep the muffin cups: butter muffin cups and line the bottom with parchment paper circles and place on a cookie sheet. mix first 6 dry ingredients in bowl 1. mix next 7 wet ingredients in bowl 2. stir chopped bananas into bowl 1. combine wet ingredients into the dry ingredients and stir thoroughly taking care to not over mix and not to mash the bananas. immediately spoon evenly into the prepared muffin cups. spoon topping mix on top of each muffin. bake at 350°f for 33 – 37 minutes. cool in pans a few minutes before turning out onto cooling rack and serving warm. | 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. |
Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | mix together the apple sauce, sugar, egg whites, and vanilla. stir flour, baking soda, and salt together and add to the mixture. add the banana, sour cream, cinnamon and nutmeg. combine with an electric mixer. bake in a greased muffin pan at 350*f. for 1 hour. variations: i add chocolate chips to mine but that's optional. you could also substitute pumpkin for the banana, and/or 1/2 cup nuts. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | combine dry ingredients. blend bananas, dates, eggs, vinegar, and coconut oil in a food processor. mix wet ingredients with dry and fold in carrots. spoon into greased or lined muffin tins and bake at 350 degrees for 25 minutes (or 20 minutes for mini-muffins). |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | preheat oven to 350 degrees and line 12 cup muffin tray with liners. mix together: cashew meal, baking soda, spices, and shredded coconut. in a separate bowl,mix together: eggs,coconut oil, honey, fresh ginger, and carrots. mix together wet/dry ingredients. scoop into muffin liners and cook for about 20 minutes or until toothpick comes out clean. enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | preheat oven to 350º f. lightly grease a dozen muffin tins or line with paper cups. mix bananas, sugar, yogurt, smart balance, vanilla, and egg beaters together in a large mixing bowl and stir until smooth. in another bowl sift together flour, baking powder, baking soda, and salt. add flour mixture to banana mixture and stir until just combined. fill muffin cups three-quarters of the way full and bake for 25 to 35 minutes. check for doneness with a toothpick or by pressing lightly on the top. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | mash the bananas, then add the splenda (can also use sugar) beat the egg in a separate bowl, then mix it in with the bananas and splenda. get another bowl and mix all the dry ingredients together now mix together the dry ingredients and the bananas mix in the applesauce, then mix in the chocolate chips grease muffin tins. fill 3/4 way up. bake in a 350 oven for about 18 to 25 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | in medium bowl, combine dry ingredients; set aside. in large bowl, combine wet ingredients; mix until light and homogeneous. with a wooden spoon, incorporate dry ingredients into the wet ones. spoon into mini-muffin pans and bake at 325f (see note) for 25 minutes, or until a toothpick comes out clean. cool completely before removing from moulds. note: i baked these in a convection toaster oven, baking time and temperature may need to be adjusted for a conventional oven. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: soak the bran flakes in the milk for 10 minutes. sift together the flour, salt, and baking powder. cream the butter and sugar, then beat in the egg. stir in alternate spoonfuls of the soaked bran flakes and the flour mixture. gently fold in the mashed bananas and the raisins. line a muffin tin with fluted paper cups and half fill each with the mixture. bake in the 350 degree f preheated oven for 30 minutes. | 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | preheat oven to 350. mash bananas. add eggs and mix with a fork. add almond milk. add coconut flour, vanilla, and cinnamon. mix until well combined. allow batter to rest 30 minutes. spray mini muffin tin or wrappers with coconut oil spray. if you don't have coconut oil spray or mini muffin cups, lightly grease mini muffin tin with coconut oil. fill muffin tins 3/4 full. bake at 350 for 15 to 20 minutes until lightly browned. remove from pan to cool. |
Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | preheat oven to 350º f. lightly grease muffin tins or line with paper cups. place bananas, sugar, yogurt, melted butter, vanilla, and eggs together in a large mixing bowl and beat with a wooden spoon until smooth. in a second bowl sift together flour, baking powder, baking soda, cinnamon and salt. add dry ingredients to wet and mix until just combines. do not over-mix, or.the muffins will be tough. fill muffin cups three-quarters of the way full. mix cinnamon and sugar and sprinkle on to the tops of the muffins to your liking. bake in oven for about 25 minutes. a toothpick inserted in the center of the muffins will come out clean when they are cooked. remove from the oven and cool before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | mix the mashed banana, sugar, egg and margarine together. set aside. in a separate bowl, mix together baking soda, baking powder, salt and flour. mix wet and dry ingredients all together, being careful not to over-stir! pour into greased muffin tins, and bake in 350 degrees oven for 15-20 minutes. enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | preheat oven to 350°f, grease or line muffin tins with paper liners. combine flour, baking powder, cinnamon, ginger, baking soda and salt in a medium bowl. stir so it's well mixed. combine pumpkin, eggs, granulated sugar, brown sugar, bananas, and oil in a larger mixing bowl; beat until smooth. gradually beat in flour mixture, beat until just combined. spoon into prepared pans or tins. bake for 25 to 30 minutes,until toothpick inserted into the middle of the of a muffin comes out clean. remove muffins to a wire rack as soon as they come out of the oven. makes 24 substantial muffins. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | mash bananas well (there should be no lumps). beat the egg and add to the bananas. add milk and the juice. sift flours, cinnamon and baking powder together. fold flours into the liquid mixture, mix well by hand. spoon into lightly greased muffin tins, filling each about 2/3 full. bake in a preheated 210 c oven for about 20 minutes until lightly browned and cooked through. remove from oven, lift muffins out of tin and cool on a cake rack. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. 1. in a bowl, mash together banana, melted butter, sugar and eggs. 2. add in the vanilla extract, cinnamon, nutmeg, orange peel. 3.in a separate bowl, mix together flour, baking soda, baking powder, salt, oat bran and wheat germ. 4. add wet ingredients to the dry ingredients and mix well. 5. make sure to spray your muffin pan with nonstick spray. 6. fill the muffin tray and bake for 20 minutes or golden. | 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | 1. preheat oven to 350 degrees f. coat muffin pans with non-stick spray or use paper liners. mix the flours, baking powder, baking soda, xanthan gum and salt in a bowl with a whisk. set aside. 2. in a large bowl, combine bananas, cinnamon, nutmeg, sugar, egg, oil and vinegar. add flour mixture and mix until just blended. do not over mix. fill muffin pans ¾ full. 3. bake in preheated for 18-19 minutes. test with toothpick. note: you can replace ¼ cup of the bean or sorghum flour for almond meal or finely chopped nuts. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | preheat oven to 350 degrees. coat muffin pan with cooking spray or line with paper liners. beat oil with sugar. add eggs, one at a time. add bananas and combine. in a separate bowl, combine matzo meal, potato starch, cream of tarter, baking soda and cinnamon. blend well. combine dry mix with banana mixture. do not over-mix. fill prepared muffin tins with batter. bake for 20-25 minutes until tops are brown and toothpick inserted in center comes out with moist crumbs. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. coat muffin pan with cooking spray or line with paper liners. beat oil with sugar. add eggs, one at a time. add bananas and combine. in a separate bowl, combine matzo meal, potato starch, cream of tarter, baking soda and cinnamon. blend well. combine dry mix with banana mixture. do not over-mix. fill prepared muffin tins with batter. bake for 20-25 minutes until tops are brown and toothpick inserted in center comes out with moist crumbs. | 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | preheat oven to 375°f. combine dry ingredients in a large bowl and mix well. combine wet ingredients in a different bowl and beat well together. add beaten wet ingredients to dry ingredients; stir until moistened. fill baking cups 2/3 full and bake for 20-25 minute. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | preheat oven to 375°f. whisk together the flour, bran, baking powder, salt and nutmeg. mash the bananas and stir in the eggs, brown sugar, oil and vanilla. mix well and add to the dry ingredients. stir until well combined. spoon the batter into a prepared muffin pan and bake until the tops are golden brown and a toothpick comes out clean when inserted, about 12-15 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | heat oven 350 degrees. grease muffins tins or loaf pans. mix bananas, milk, egg, and oil with a mixer. add salt, baking powder, splenda, and sugar; mix. add flours and mix. pour in muffin tins or loaf pans. bake muffins for 30 minutes or loaf pans for 50 minutes. they are done when a knife comes out clean when inserting it into the center. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | preheat oven to 400 degrees. line muffin pan with baking cups, no need to grease. batter: combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a bowl. set bowl aside. in a separate bowl, mash bananas. add oil, sugar, and eggs to bananas. pour flour mix into banana mix, and gently stir (batter should be lumpy). add 2 cups (about 8oz) pecans to batter and mix well. set bowl aside. topping: in a separate bowl, combine remaining pecans, margarine, and brown sugar. mix well. set bowl aside. bake: fill each cup half full with batter. top each cup with 1t of pecan topping. bake for 20 minutes. cool on wire rack. repeat. enjoy. |
Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | preheat oven to 180°c grease 12 cup muffin pan or line with paper muffin cups. mix flour, baking powder, bicarbonate of soda and salt together in a bowl. in a separate bowl, beat together banana, sugar, egg and vanilla essence. stir in cream. stir into flour mixture until just combined. spoon evenly into prepared muffin pans. bake in preheated oven for 15 to 20 minutes, or until a wooden skewer inserted into centre of a muffin comes out clean. allow to cool before serving. for best flavour, place in an airtight container or plastic bag overnight. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | cream margarine and sugar in mixing bowl. add eggs, bananas and honey; mix well. in separate bowl, combine dry ingredients; stir into creamed mixture just until moistened. line muffin tins with paper cups or grease tins. fill cups 2/3 full. bake in preheated 350 degree oven for 18-20 minutes. cool in pan 10 minutes before removing to wire rack. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | pre-heat to 350°f. grease 12 muffin cups stir all dry ingredients together mash banana until there are no lumps. combine banana and milk together and mix into dry ingredients. add margarine and egg whites. stir together until just combine (don't over mix, will result in tough unpleasant muffins). fill muffin tins 1/3 of the way full. bake for 35 minutes or until inserted tooth pick comes out clean. :). |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | preheat 325. use cooking spray to lightly grease your muffin pan. mix dry ingredients. mix oil, applesauce, honey, eggs, then, bananas. add liquid ingredients to the dry ingredients gradually while adding warm water occasionally to help moisten the mixture. bake for about 13 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | preheat oven to 350 farenheit. in a bowl, combine the egg, bananas, oil and sugar and mash it all up. in another bowl, combine the baking powder, baking soda, salt, and flour. make a well in the dry ingredients and pour in the wet ingredients. mix till just combined. one packet of twix contains 2 sticks of chocolate. you will need 2 packets for this recipe. crumble up 3 sticks of twix and lightly fold into the batter. spoon into well greased muffin cups. with the remaining one stick of twix, crumble it and sprinkle on the tops of the unbaked muffins. bake for around 20 mins or till a toothpick inserted into the center comes out clean. let it stay in the muffin pan for 5 mins and then remove them and allow them to cool. |
Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | in a large bowl, combine the flour (make sure it's whole-wheat pastry flour or you'll produce golf balls, not muffins), salt, and baking powder. in a blender, puree the bananas; add remaining ingredients and blend well. pour the banana mixture into the dry ingredients and stir until just moistened. line 12 muffin tins with paper muffin cups, pour in batter, and bake 30 minutes at 350 degrees or until tops are lightly brown and slightly springy. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | in a small bowl, combine almond flour, baking soda, salt, and cinnamon. in a food processor, combine dates, bananas, eggs, vinegar and oil. transfer mixture to a large bowl. blend dry mixture into wet until thoroughly combined. fold in carrots and walnuts. spoon mixture into paper lined muffin tins. bake at 350° for 25 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 f and spray muffin tins with oil or line with paper cups. mix together the flour, wheat germ, baking powder, baking soda, and sugar in a medium bowl. add applesauce, oil, and milk and mix well. gently fold in cranberries and banana. fill each muffin tin halfway with batter, spoon a teaspoon of jam into the center, then pour the remaining batter on top. cook for 20- 25 minutes until tops are golden. | 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | preheat oven at 180oc or 350of or mark4. grease muffin tin with cooking oil spray and set aside to use later. for the dried ingredients - in a large bowl add self raising flour and brown sugar, mix and set aside. for the wet ingredients - in another large bowl or large jug add ripe bananas, milk, melted butter or margarine, vanilla essence and egg. using a hand mixer, puree/combine the mixture, once everything looks like liquid it's ready. my daughter said it looks like a big smoothie. pour the wet ingredients in the dried ingredients bowl. combine everything together until you form a thick batter. pour mixture into greased muffin tins and bake for 20-25 minutes. enjoy. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | preheat oven to 375 degrees f. grease or paper muffin tins. in a large bowl mash bananas. stir in sugar and egg. in a seperate bowl sift together dry ingredients (flour-salt). add dry ingredients to banana mixture alternately with oil. stir in walnuts. spoon mixture into prepared muffin tins. bake for 25-35 minutes or until golden. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees, and grease muffin tins. in small mixing bowl, combine dry ingredients (flour-salt). in medium mixing bowl, combine remaining ingredients, except chocolate chips. gradually stir flour mixture into banana mixture, being careful to not over-mix. stir in chocolate chips. pour or spoon batter into prepared muffin tins. bake 14-20 minutes (one of my tins is just a touch smaller than the other, so it takes less time), until tops spring back when touched and/or toothpick inserted comes out clean. cool on wire rack. | 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | mix flour and baking soda in bowl, set aside. mix oil, eggs and sugar with mixer on medium. add flour and baking soda mixture and mix 30 seconds. add bananas (broken into chunks) and mix 1-2 more minutes (mixture will still be a little lumpy). stir in chopped nuts, if desired. pour into greased muffin pans and bake at 350 f for 16-18 minutes. or pour into two greased bread pans and bake at 300 f for 40-45 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks. | melt the butter and mix in sugar and mashed up bananas. add eggs and vanilla. in a separate bowl mix flour, salt, soda, and cinnamon together with a fork. pour into banana mixture. stir it up and throw it into a muffin tin (or a bundt cake pan, or a bread pan) i let my son put some confetti sprinkles on top before we put them into the oven. sometimes when i have some homemade applesauce in the fridge i'll put a couple tablespoons into the batter. the muffin comes out a little more moist and dense. bake at 350 degrees until a knife or cake tester comes out clean. the muffins usually only take 15 mins and the bread and bundt pan take 35-40 minutes. enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. season chicken lightly w/salt and pepper. in large nonstick skillet, brown chicken, half at a time, in olive oil 2-3 minutes per side. transfer chicken to 3 quart rectangular baking dish in same skillet, cook and stir mushrooms, basil and garlic until mushrooms are tender. remove from heat. stir in proscuitto and tomatoes. bake chicken breasts uncovered for 20 minutes. spoon some of the mushroom mixture over each breast. sprinkle w/cheese. return to oven and bake 5 minutes more. | pound chicken breasts to approximately 1/2 inch thick. sprinkle with chopped sage, then salt and pepper to taste. dredge lightly in flour and set aside. heat olive oil in large saute pan over medium high heat. add chicken in single layer (do in batches if your pan is too small) and saute until lightly browned on bottom (about 3-4 minutes). turn and cook on other side (another 3-4 minutes). remove from pan and keep warm. add broth to pan and deglaze. add prosciutto and balsamic vinegar. bring to a boil. reduce heat. return chicken to pan and simmer, uncovered, until sauce is reduced slightly and chicken is fully cooked (about 5 min). |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. season chicken lightly w/salt and pepper. in large nonstick skillet, brown chicken, half at a time, in olive oil 2-3 minutes per side. transfer chicken to 3 quart rectangular baking dish in same skillet, cook and stir mushrooms, basil and garlic until mushrooms are tender. remove from heat. stir in proscuitto and tomatoes. bake chicken breasts uncovered for 20 minutes. spoon some of the mushroom mixture over each breast. sprinkle w/cheese. return to oven and bake 5 minutes more. | sprinkle chicken with salt and pepper. heat oil in heavy medium skillet over medium-high heat. add chicken and sauté until brown, about 3 minutes per side. transfer chicken to plate. add onion, carrot and celery to skillet; sauté until vegetables begin to brown, about 5 minutes. return chicken and any accumulated juices to skillet; add wine, prosciutto and sage. bring to boil. reduce heat to medium-low. cover; simmer until chicken is cooked through, about 6 minutes per side. serve chicken with sauce. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix crust ingredients well and press into bottom of a 9" pie pan. bake for 6 minutes at 350 degrees. blend the cream cheese,sour cream and 2 tablespoons sugar until smooth. pour into crust. top with blueberry pie filling. sprinkle sugar on top and bake at 350 degrees for 5 minutes. chill and serve. | sift flour and cayenne into a bowl. work in butter with a pastry cutter till mixture resembles fine breadcrumbs. add cheese and water to form dough. knead lightly on floured board. roll out dough to 1/4" thicknedd. cut into 16 rounds to fit tart tins. press 8 rounds into base of 8 tart tins. prick base lightly. set aside. preheat oven to 425 degrees. saute onion in butter until transparent, drain. combine onion with remaining filling ingredients and divide filling between the pastry lined tins. dampen edges of pastry, cover with remaining pastry rounds. seal edges together. make a small hole in center of each pie. brush tops with milk. bake for 30 minutes then remove from tins to rack. serve hot or cold. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425. prick pie crust well with a fork. place in freezer for 10 minutes. bake 10 minutes; cool. blend cheese with cream and eggs until smooth. add thyme, corn starch, and pepper. stir in garlic. pour into pie shell. bake 10 minutes. arrange olives over top. bake 25 minutes or until filling is set. when filling is set top with red peppers. serve warm. | sift flour and cayenne into a bowl. work in butter with a pastry cutter till mixture resembles fine breadcrumbs. add cheese and water to form dough. knead lightly on floured board. roll out dough to 1/4" thicknedd. cut into 16 rounds to fit tart tins. press 8 rounds into base of 8 tart tins. prick base lightly. set aside. preheat oven to 425 degrees. saute onion in butter until transparent, drain. combine onion with remaining filling ingredients and divide filling between the pastry lined tins. dampen edges of pastry, cover with remaining pastry rounds. seal edges together. make a small hole in center of each pie. brush tops with milk. bake for 30 minutes then remove from tins to rack. serve hot or cold. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325 degrees f. for pie: combine cream cheese, eggs, 3/4 cups sugar and 2 teaspoons vanilla. beat until light and fluffy. pour into pie crust and bake for 30 minutes, or until almost firm. remove from oven. cool. for topping: in a small mixing bowl, mix sour cream, 3 1/2 tablespoons sugar and 1 teaspoon vanilla. spread sour cream mixture on top of pie. bake at 325f for 10 minutes. cool. refrigerate for several hours before serving. | sift flour and cayenne into a bowl. work in butter with a pastry cutter till mixture resembles fine breadcrumbs. add cheese and water to form dough. knead lightly on floured board. roll out dough to 1/4" thicknedd. cut into 16 rounds to fit tart tins. press 8 rounds into base of 8 tart tins. prick base lightly. set aside. preheat oven to 425 degrees. saute onion in butter until transparent, drain. combine onion with remaining filling ingredients and divide filling between the pastry lined tins. dampen edges of pastry, cover with remaining pastry rounds. seal edges together. make a small hole in center of each pie. brush tops with milk. bake for 30 minutes then remove from tins to rack. serve hot or cold. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sift flour and cayenne into a bowl. work in butter with a pastry cutter till mixture resembles fine breadcrumbs. add cheese and water to form dough. knead lightly on floured board. roll out dough to 1/4" thicknedd. cut into 16 rounds to fit tart tins. press 8 rounds into base of 8 tart tins. prick base lightly. set aside. preheat oven to 425 degrees. saute onion in butter until transparent, drain. combine onion with remaining filling ingredients and divide filling between the pastry lined tins. dampen edges of pastry, cover with remaining pastry rounds. seal edges together. make a small hole in center of each pie. brush tops with milk. bake for 30 minutes then remove from tins to rack. serve hot or cold. | preheat oven to 350f. arrange flaked tuna evenly in a 9 inch pie pan that has been sprayed with a nonstick cooking spray. in a blender, combine half of the parmesan with remaining ingredients. blend until smooth. pour mixture over tuna. top with remaining parmesan. bake, uncovered, 30 minutes, until set and lightly browned. let stand 5 minutes before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350f. arrange flaked tuna evenly in a 9 inch pie pan that has been sprayed with a nonstick cooking spray. in a blender, combine half of the parmesan with remaining ingredients. blend until smooth. pour mixture over tuna. top with remaining parmesan. bake, uncovered, 30 minutes, until set and lightly browned. let stand 5 minutes before serving. | sift flour and cayenne into a bowl. work in butter with a pastry cutter till mixture resembles fine breadcrumbs. add cheese and water to form dough. knead lightly on floured board. roll out dough to 1/4" thicknedd. cut into 16 rounds to fit tart tins. press 8 rounds into base of 8 tart tins. prick base lightly. set aside. preheat oven to 425 degrees. saute onion in butter until transparent, drain. combine onion with remaining filling ingredients and divide filling between the pastry lined tins. dampen edges of pastry, cover with remaining pastry rounds. seal edges together. make a small hole in center of each pie. brush tops with milk. bake for 30 minutes then remove from tins to rack. serve hot or cold. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large mixer bowl, beat cheese until fluffy. gradually beat in sweetened condensed milk until smooth. stir in lemon juice and vanilla. pour into prepared pastry shell. chill 3 hours or until set. top with strawberries and the desired amount of glaze. refrigerate leftovers. | sift flour and cayenne into a bowl. work in butter with a pastry cutter till mixture resembles fine breadcrumbs. add cheese and water to form dough. knead lightly on floured board. roll out dough to 1/4" thicknedd. cut into 16 rounds to fit tart tins. press 8 rounds into base of 8 tart tins. prick base lightly. set aside. preheat oven to 425 degrees. saute onion in butter until transparent, drain. combine onion with remaining filling ingredients and divide filling between the pastry lined tins. dampen edges of pastry, cover with remaining pastry rounds. seal edges together. make a small hole in center of each pie. brush tops with milk. bake for 30 minutes then remove from tins to rack. serve hot or cold. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425 farenheit. while pastry is semi-frozen, put one sheet on cutting board, leaving a 1 inch border, cut slashes with a small sharp knife along pastry about 1/2 inch apart. place the second sheet of pastry on a greased oven tray. sprinkle with half the breadcrumbs, leaving a 1 inch border around the edge. top with fontina, parmesan, feta (or blue cheese) and spoonfuls of ricotta. sprinkle with chives, remaining breadcrumbs and black pepper. place marked pastry sheet over cheese, press down on edges to bond with bottom sheet of pastry. freeze pie about 30 minutes until firm. brush top of pie with egg. bake for 20 minutes or until golden brown. | sift flour and cayenne into a bowl. work in butter with a pastry cutter till mixture resembles fine breadcrumbs. add cheese and water to form dough. knead lightly on floured board. roll out dough to 1/4" thicknedd. cut into 16 rounds to fit tart tins. press 8 rounds into base of 8 tart tins. prick base lightly. set aside. preheat oven to 425 degrees. saute onion in butter until transparent, drain. combine onion with remaining filling ingredients and divide filling between the pastry lined tins. dampen edges of pastry, cover with remaining pastry rounds. seal edges together. make a small hole in center of each pie. brush tops with milk. bake for 30 minutes then remove from tins to rack. serve hot or cold. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large mixer bowl, beat cheese until fluffy. gradually beat in sweetened condensed milk until smooth. stir in lemon juice and vanilla extract. pour into prepared pastry shell. chill 3 hours or until set. top with cherry pie filling before serving. refrigerate leftovers. | sift flour and cayenne into a bowl. work in butter with a pastry cutter till mixture resembles fine breadcrumbs. add cheese and water to form dough. knead lightly on floured board. roll out dough to 1/4" thicknedd. cut into 16 rounds to fit tart tins. press 8 rounds into base of 8 tart tins. prick base lightly. set aside. preheat oven to 425 degrees. saute onion in butter until transparent, drain. combine onion with remaining filling ingredients and divide filling between the pastry lined tins. dampen edges of pastry, cover with remaining pastry rounds. seal edges together. make a small hole in center of each pie. brush tops with milk. bake for 30 minutes then remove from tins to rack. serve hot or cold. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix strawberries and marshmallows in a large sauce pan, cook over low heat, stirring until marshmallows are melted. combine sour cream, cream cheese, vanilla and salt, beat with a electric mixer until smooth. add marshmallows mixture, mix well. pour into prepared crust (careful it will spill over) chill for 4 hours. top with whipped topping before serving. | sift flour and cayenne into a bowl. work in butter with a pastry cutter till mixture resembles fine breadcrumbs. add cheese and water to form dough. knead lightly on floured board. roll out dough to 1/4" thicknedd. cut into 16 rounds to fit tart tins. press 8 rounds into base of 8 tart tins. prick base lightly. set aside. preheat oven to 425 degrees. saute onion in butter until transparent, drain. combine onion with remaining filling ingredients and divide filling between the pastry lined tins. dampen edges of pastry, cover with remaining pastry rounds. seal edges together. make a small hole in center of each pie. brush tops with milk. bake for 30 minutes then remove from tins to rack. serve hot or cold. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese until fluffy. add sugar, salt, egg and lemon juice; mix until smooth. pour into pie crust. bake in preheated 350' preheated oven for 20 minutes. spread blackberry filling over cheese mixture. continue to bake at 400' for until 20 minutes until crust is golden brown. cool. | sift flour and cayenne into a bowl. work in butter with a pastry cutter till mixture resembles fine breadcrumbs. add cheese and water to form dough. knead lightly on floured board. roll out dough to 1/4" thicknedd. cut into 16 rounds to fit tart tins. press 8 rounds into base of 8 tart tins. prick base lightly. set aside. preheat oven to 425 degrees. saute onion in butter until transparent, drain. combine onion with remaining filling ingredients and divide filling between the pastry lined tins. dampen edges of pastry, cover with remaining pastry rounds. seal edges together. make a small hole in center of each pie. brush tops with milk. bake for 30 minutes then remove from tins to rack. serve hot or cold. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: squeeze juice from lemon. measure and reserve 1 tblsp of juice; add remaining juice to cold water in large bowl. pare, quarter and core one pear at a time and place in acidulated water. drain pears; pat dry with paper toweling. heat butter in large skillet over medium-high heat. when foam subsides, add pears; increase heat to high. saute pears until just golden on all sides, about 10 minutes. add wine. boil and cook until wine is reduced to thick glaze, about 5 minutes. sprinkle pears with sugar and reserved lemon juice. cook, stirring gently, over medium heat, until pears are lightly glazed. give a good grind (but not too much) of coarse black pepper. serve warm with a dollop of crème fraiche. | preheat oven to 350°f. combine almonds, cashews, pecans, and walnuts in a large bowl. line baking pan with foil and lightly oil. bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. pour over nuts and stir until nuts are well coated. transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring nuts occasionally, until golden brown, 10 to 12 minutes. (gotta watch them, they burn easily) lightly oil another sheet of foil, spread nuts in 1 layer on foil and cool completely. break apart any nuts that are stuck together. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. saute until slightly golden, about 4 minutes. add the garlic and pecans, and cook for another minute. stir in sugar. cook for another couple of minutes. remove from heat and stir in cilantro. scrape the tofu out onto a plate and set aside while you cook the brussels sprouts. in the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. when the pan is nice and hot stir in the shredded brussels sprouts. cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious. | preheat oven to 350°f. combine almonds, cashews, pecans, and walnuts in a large bowl. line baking pan with foil and lightly oil. bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. pour over nuts and stir until nuts are well coated. transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring nuts occasionally, until golden brown, 10 to 12 minutes. (gotta watch them, they burn easily) lightly oil another sheet of foil, spread nuts in 1 layer on foil and cool completely. break apart any nuts that are stuck together. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut butter into flour until it resembles cornmeal. stir in cream until combined. turn out onto a lightly floured surface. roll to 1/8 inch thickness. cut into circles using a 2 inch round cookie cutter. before baking, prick with a fork and sprinkle with sugar. bake at 375 f for 8-10 mins on an ungreased cookie sheet. place two cookies together (sandwich-style) using you favorite butter cream frosting tinted to celebrate the season. note: i like recipe #19353 vanilla butter cream frosting, | preheat your oven to 325 f. cream margarine and brown sugar in a large bowl. add egg yolk and beat well. combine flour, baking powder, and salt in a small bowl. add to margarine mixture, stirring until stiff dough forms. roll dough into balls, using 2 tsp for each. dip balls into egg white, then roll in nuts. arrange balls, about 2 inches apart, ona greased cookie sheet. dent each one with your thumb. bake for 5 minutes, then remove from oven and press dents again. bake for 10 to 15 minutes until golden. let stand on cookie sheets for 5 minutes before moving to wire racks. fill each dent with 1 tsp jam - if storing, store without jam and just fill the dents before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut the biscuits into quarters and place in a large bowl. saute the onion, pepper, and celery in the butter in a skillet for 5 to 10 minutes or until tender. add the cooked veggies, cheese, and bacon to the biscuits in the bowl and toss gently to thoroughly combine. spoon into a bundt pan. bake at 350º for 30 to 35 minutes or until biscuits are brown. invert onto a serving plate. | preheat oven to 325 degrees. in a small bowl mix 1 1/2 teaspoons ground cinnamon and 3/4 cup sugar. grease a 12 cup bundt pan. sprinkle 1/2 of chopped nuts in bottom of pan. cut each biscuit into quarters and roll into cinnamon sugar mixture. fill pan 1/2 full of biscuits. sprinkle remaining nuts. add remaining biscuits. in a medium saucepan bring 3/4 cup butter, 1 cup sugar, 1/4 cup brown sugar and 1/4 cup evaporated milk to boil. pour over biscuits. bake at 325 degrees for 45 minutes. cool in pan for 5 minutes. invert onto serving plate. |