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Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a mixing bowl, cream butter and sugar. add eggs and vanilla; mix well. stir in applesauce. combine the flour, baking soda and spices;. stir into creamed mixture. fold in nuts. fill greased or paper-lined muffin cups three-fourths full. bake at 350 for 20-25 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks. sprinkle with cinnamon-sugar if desired. yield: about 2 dozen. | preheat oven to 375 degrees. in a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. in a medium bowl combine applesauce, buttermilk, sugar, oil and egg. make a well in dry ingredients and add applesauce mixture and dried cranberries. stir until just moist. fill muffin cups 2/3 full, adding a tsp of cranberry sauce in the middle of each cup. bake for 16-18 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, cream butter and sugar. add eggs and vanilla; mix well. stir in applesauce. combine the flour, baking soda and spices;. stir into creamed mixture. fold in nuts. fill greased or paper-lined muffin cups three-fourths full. bake at 350 for 20-25 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks. sprinkle with cinnamon-sugar if desired. yield: about 2 dozen. | preheat oven to 400 degrees f. in a large bowl, combine flour, oats, powder, soda, salt, and cinnamon. if desired, add flaxseed meal. in a separate bowl, mix sugar, egg and oil. add applesauce, milk, vanilla, lemon zest, lemon juice. mix well. add this to flour mixture, mixing well. finally, fold in blueberries. pour into greased muffin tin. on top of the batter in each muffin tin, place a pecan half. bake for 12 - 14 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a mixing bowl, cream butter and sugar. add eggs and vanilla; mix well. stir in applesauce. combine the flour, baking soda and spices;. stir into creamed mixture. fold in nuts. fill greased or paper-lined muffin cups three-fourths full. bake at 350 for 20-25 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks. sprinkle with cinnamon-sugar if desired. yield: about 2 dozen. | stir together dry ingredients. mix in remaining ingredients, stirring until completely combined (don't overmix them, though). spoon batter into 24 greased muffin cups, and let stand 10 minutes. bake muffins 15 minutes at 400 degrees, or until they are golden brown and test done; remove from pans and cool on rack. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, cream butter and sugar. add eggs and vanilla; mix well. stir in applesauce. combine the flour, baking soda and spices;. stir into creamed mixture. fold in nuts. fill greased or paper-lined muffin cups three-fourths full. bake at 350 for 20-25 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks. sprinkle with cinnamon-sugar if desired. yield: about 2 dozen. | mix the applesauce, nectar, egg and butter together. set aside. in a separate bowl, mix together baking soda, baking powder, salt and flours. mix wet and dry ingredients all together. (never over mix muffins.). pour into greased muffin tins, and bake in 350 degrees oven for approximately 30 minutes. muffins are done when a toothpick stuck in the middle comes out clean. do not over fill muffin tins as these muffins tend to spread out instead of rising up. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a mixing bowl, cream butter and sugar. add eggs and vanilla; mix well. stir in applesauce. combine the flour, baking soda and spices;. stir into creamed mixture. fold in nuts. fill greased or paper-lined muffin cups three-fourths full. bake at 350 for 20-25 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks. sprinkle with cinnamon-sugar if desired. yield: about 2 dozen. | preheat oven to 350 degrees f. line 6 muffin cups with paper liners. crush the cereal in a bowl. add the flour, baking soda, salt and cinnamon and mix very well. stir in the sugar. mix the applesauce, vanilla, oil and egg whites in a separate bowl. pour the applesauce mixture into the cereal mixture and stir until mixed. divide the batter evenly between muffin cups and sprinkle walnuts over top. bake on center rack for 22 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: scald, peel, core and quarter tomatoes-squeeze out seeds and juice reserving only the pulp. bring to a boil, reduce and simmer for 10 minutes-stirring frequently-uncovered. measure-you want 3 cups of pulp. put pulp, lemons and pectin in a large pot-stainless or enamel. bring to a full boil stirring constantly. add sugar and boil rapidly for another 3 min. cool for 5 min, stirring often. ladle into clean, hot jars leaving 1/4 inch head space. process for 10 minutes at altitudes up to 1000 feet. | dip tomatoes into boilnig water for about 1 minute until the skins crack slightly. peel, remove stem ends and cores and cut up. place in saucepan. bring to a boil slowly. stir often as it boils in uncovered saucepan. boil uncovered, about 20-30 minutes until liquid is reduced. add lemon rind, lemon juice, sugar, vingar, cinnamon and salt. stir as it returns to a boil. boil about 40 minutes, stirring often, until it thickens. fill hot sterilized half pint jars to within 1/4 inch of top. place sterilized metal lids on jars and screw metal bands on securely. for added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients in a large, non-reactive pot. bring to a boil and then reduce temperature to a simmer. stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. this will take between 1 and 1 1/2 hours, depending on how high you keep your heat. when the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. wipe rims, apply lids and twist on rings. process in a boiling water canner for 20 minutes. when time is up, remove jars from water bath and allow them to cool. when jars are cool enough to handle, test seals. store jars in a cool, dark place for up to one year. | dip tomatoes into boilnig water for about 1 minute until the skins crack slightly. peel, remove stem ends and cores and cut up. place in saucepan. bring to a boil slowly. stir often as it boils in uncovered saucepan. boil uncovered, about 20-30 minutes until liquid is reduced. add lemon rind, lemon juice, sugar, vingar, cinnamon and salt. stir as it returns to a boil. boil about 40 minutes, stirring often, until it thickens. fill hot sterilized half pint jars to within 1/4 inch of top. place sterilized metal lids on jars and screw metal bands on securely. for added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: dip tomatoes into boilnig water for about 1 minute until the skins crack slightly. peel, remove stem ends and cores and cut up. place in saucepan. bring to a boil slowly. stir often as it boils in uncovered saucepan. boil uncovered, about 20-30 minutes until liquid is reduced. add lemon rind, lemon juice, sugar, vingar, cinnamon and salt. stir as it returns to a boil. boil about 40 minutes, stirring often, until it thickens. fill hot sterilized half pint jars to within 1/4 inch of top. place sterilized metal lids on jars and screw metal bands on securely. for added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes. | remove stem ends from tomatoes. cut tomatoes in half horizontally. trim ends to make the halves stand flat, if necessary. arrange cut side up on microwaveable plate. mix crumbs and herbs; mound evenly on tomatoes. microwave uncovered on high for 2 minutes, rotating after 1 minute. sprinkle cheese on top of tomatoes and either microwave 1 minute until cheese is melted, or transfer tomatoes to an appropriate pan to broil in the oven or toaster oven until the cheese is bubbly and begins to brown. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: dip tomatoes into boilnig water for about 1 minute until the skins crack slightly. peel, remove stem ends and cores and cut up. place in saucepan. bring to a boil slowly. stir often as it boils in uncovered saucepan. boil uncovered, about 20-30 minutes until liquid is reduced. add lemon rind, lemon juice, sugar, vingar, cinnamon and salt. stir as it returns to a boil. boil about 40 minutes, stirring often, until it thickens. fill hot sterilized half pint jars to within 1/4 inch of top. place sterilized metal lids on jars and screw metal bands on securely. for added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes. | saute onion, garlic, and pepper in the oil until onion is translucent. stir in tomatoes, dill, and honey. salt to taste. cover and simmer at least 45 minutes. five minutes before serving, wisk in one tablespoon of sour cream. serve topped with a dollop of sour cream and a sprinkling of scallions (and parsley if you have some.). |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large soup pot over medium heat, brown the ground beef with onion for about 5 minutes, or until meat is no longer pink; stir to crumble meat as you cook (add oil if needed to keep meat from sticking). add in tomatoes, stock, tomato juice, thyme, salt, pepper, worcestershire sauce, and tabasco sauce. bring to a boil. lower heat to medium-low; simmer, uncovered, for 30 minutes. increase heat to med-high; add in vegetables and tortellini; cook, uncovered for about 10 minutes or until vegetables/tortellini are tender. ladle into individual soup bowls; sprinkle cheese on top. | about 50 minutes before serving: cut escarole into 2" pieces, discarding any tough ribs. peel, seed, and dice tomatoes. thinly slice carrots, chop onions. in 5 quart dutch oven over medium high heat, in hot oil, cook carrots and onion until they begin to soften, about 5 minutes. add escarole and tomatoes and cook, stirring until vegetables are tender. stir in chicken broth, beef-flavor bouillon, pepper and 5 cups water; over high heat, heat to boiling. add tortellini and cook 5 minutes longer or until tortellini are tender. **note: i also added 2 tbsp soy sauce which helped to enhance the flavor of the broth. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat butter in a large mixing bowl until creamy. beat in flourm, sugar and salt until crumbly. with floured fingers, press 2 cups crumb mixture onto bottom of a greased 13x9" baking dish. reserve remaining crumb mixture. bake in preheated 350 degree oven for 10-12 mins or until golden brown. warm 1-1/2 cups morsels and sweetend condensed milk in small heavy saucepan over low heat, stirring until smooth. stir in vanilla. spread over hot crust. stir walnuts and remaining morsels into reserved crumb mixture, sprinkle over chocolate filling. bake in 350 degree oven for 25-30 minutes or until center is set. cool in pan on wire rack. cut into 2" squares. | melt butter and milk chocolate together, stir till smooth. preheat oven to 170 c, grease 23cm pan and line with baking paper. whisk eggs and sugar together. add choc mixture, stir to combine. sift flour and add it along with almond meal. fold it all gently together. pour into prepared pan. bake for 1 hour or till done when tested with skewer. cool in tin for 15 minutes , then cool on rack. heat cream till nearly boiling and add dark chocolate. stir till melted and cool till thickened. smooth frosting over cake with spatula and leave to set then serve. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | turn crockpot on high. put meat, cream of mushroom soup, water and beef bouillion in crockpot. stir. add seasonings and vegetables. stir. cook on high for 2 hours. after 2 hours turn crockpot to low and cook for another 5 hours. add cornstarch to thicken to your liking. (quick tip: take out some of the juices from the stew and add the cornstarch to that. it's easier to make sure that all of the cornstarch is dissolved than it is in the crockpot). stir before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | chop stew beef into small 1" cubes and brown in a pan with 1 tbs of olive oil. while beef is browning add onion, carrots, garlic, paprika, salt and pepper. when browned, add beef stock and celery seed and heat on medium flame for 10 minutes. add water and heat again for 10 minutes. transfer to crock pot and cook for 4 hours on high or 8 hours on low. about 30 minutes before serving, add 1 tsp of cornstarch to 1/4 cup of cold water, and add mixture to the crock pot. stir well and let it continue to cook for 30 minutes. this should thicken the broth. you might add more for a thicker stew, depending on your tastes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | in a large bowl, combine the tomatoes, sugar, water,salt and black pepper. add remaining ingredients; mix well. pour into a greased baking dish. (13-inch x 9inch x 2 inch or 3 quart) cover and bake at 375 deg for 1-3/4 to 2 hours or until meat and vegetables are tender. serve in bowls. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | place every ingredient into a large stock pot. turn heat on stove top to low/medium low heat. cover and let simmer for at least 5 hours. once simmered for at least 5 hours, remove bones from pot. make sure to leave the marrow from the bones in the pot. use a pair of tongs or fork to shred the tenderized meat. leave uncovered and turn heat up to medium-high. let it cook off the excess liquid and reduce down to desired liquid level. this usually takes 30-45 minutes. once desired liquid is cooked off, serve over mashed potatoes or in a bread bowl. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: coat meat with flour. sear on all sides in oil. put onions in pan and brown them. put seared meat, browned onions, and all other ingredients in a large pot along with enough water just to cover. simmer slowly on low heat at least 2 hours. the longer this stew cooks, the better it is. | chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | heat a medium saucepan over medium heat. add the olive oil and the vegetables and cook until soft. add the garlic and season with salt and pepper. add the beef, tomatoes, tomato paste and water to the pan. simmer until tomatoes are broken down and thickened and beef is cooked (1 hour). before serving, top with the crumbled bacon. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | in a deep sauce pot, combine beef stew meat, onions, garlic and bay leaf. add enough water to cover meat. simmer until meat is tender, adding more water as needed. when the meat is tender, add tomato sauce. add additional water, beef juice in pot at this point should be around 4 to 5 cups. continue to simmer, until sauce slightly thickens. add potato and carrot cubes. continue to simmer until potatoes and carrots are cooked, and beef stew meat is fork-tender. mash one piece of the cooked potato in the pot to help thicken the sauce. season with salt and pepper. serve hot with thick slices of baguette. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | brown meat in oil in a large skillet. in a crockpot add enough water to cover ribs( note the store will cut them in half if you ask them to) place the ribs in the crockpot before you go to bed with all the spices and cook all night on low. in the morning pull out the ribs and pull off the meat and chop up and then return to the crock.. add the rest of the stuff and let it cook all day on low. make sure there is enough water to cover everything. a nice loaf of fresh italian bread will work nicely with this. using the ribs take a little more work but the taste is so much more than using beef cubes.... |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | in hot skillet, put 2 tbsp oil, brown beef. let juices reduce by half. mix in onion soup mix and cover with water. add bay leaf, fines herbes, parsley and garlic. let simmer for 45 minutes or 1 hour. add potatoes and carrots. let simmer 45 minutes or until potatoes and carrots are done. add 3 tbsp of bistro in a cup with a little bit of water to blend well and then add to the pot and stir to mix well. continue simmering for 10 minutes, stirring occasionally. let stand 5 minutes before serving. cook time is 1 hour and 40 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | in large bowl, toss stew meat with seasong salt and worchestershire sauce. sprinkle flour over meat and toss to coat well. in large dutch oven, brown meat in salad dressing. reduce heat to low and slowly add beef broth, stirring constantly and scraping up browned bits of flour and meat from bottom of pot. add next 9 ingredients, stirring to combine; increase heat to medium-high and bring to boil. reduce heat to low; cover and simmer for 1 1/2 hours, or until meat is very tender. add potatoes, carrots, celery, and onions. cover and simmer for 45 minutes or until vegetables are tender. taste and adjust seasoning with salt and pepper. discard bay leaf before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | coat meat well with 4 tablespoons flour. over medium heat slowly heat shortening in dutch oven brown meat cubes while on both sides. add 3 cups of water, tomato sauce, worcestershire, salt, pepper, bay leaves, cloves, chopped garlic, and onions. simmer for 1 1/2 hours or until meat is tender. prepare vegetables potatoes carrots and celery; add to meat in dutch oven. cook on slow until vegetables are tender about 45 minutes to 1 hour. the last 15 minutes of cook time add drained peas. this can be cooked in a crock pot make sure you brown your beef before you put in crock pot. add everything else . cook in crock pot on low for 6 to 8 hours. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | in a large stock pot heat heat olive oil and add beef tips. cook until it is ready, and then set aside the meat. add onions and garlic and saute for five minutes. add red wine to deglaze the bottom of the pan. add the remaining vegetables and cook until soft. season with salt and pepper put the beef back into the pot and pour in the beef broth (for a more vegetable flavour use vegetable stock, or put 2 cups beef stock and 2 cups vegetable stock). cook for five hours. in the last ten to twenty minutes, add the basil. serve warm. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | combine garlic salt, celery salt, onion powder, parsley and flour in a large bowl. cover the chopped beef with the mixture. in a frypan, brown the beef using olive oil, then transfer into the crockpot. layer potatoes, carrots, onion, peas, celery, and corn in the crockpot. pour beef gravy and water over the stew mixture. cook on low for 8 to 10 hours. stir occasionally. salt and pepper to taste. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | in dutch oven brown meat, a little at a time. discard excess fat. add salt and pepper. stir in beef broth and water. bring to a boil. add bay leaf and cloves. reduce heat. simmer, covered until meat is almost tender, for about 1 1/4 hours. add thyme. add vegetables. cook for another 20-30 minute until vegetables are tender crisp and meat tests done. serve piping hot. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | season flour with salt and pepper. season meat with salt and pepper. dredge meat in flour and brown in batches in 2 tsp. of hot oil, adding oil between batches if needed (do not over crowd.) place in bowl when finished. in the same pot add 1 tsp. oil and onion saute about 2 minutes and add garlic and tomatoe sauce. stir about 3 to 4 minutes. add meat to the mixture and add herbs. simmer about 1 1/2 hours. add vegetables last 30-45 minutes. season with salt and pepper if needed. serve over rice. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | season beef to taste with salt and pepper. brown beef on all sides in oil in a large skillet, but do not overcrowd pan. add onion, garlic and cumin to skillet. cook, stirring, until onion is tender, about 5 minutes. add tomato puree, chipotles, adobo sauce, and stock or water to meat, mixing well. simmer, stirring occasionally, over low heat, until meat is tender, about 1 1/2 hours (if stew starts to dry out just add some beef stock or water). add hominy to pan and cook for 15 minutes more, or until dish is heated through. check dish for salt and pepper, if needed. serve in bowls with warmed flour tortillas, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: season beef to taste with salt and pepper. brown beef on all sides in oil in a large skillet, but do not overcrowd pan. add onion, garlic and cumin to skillet. cook, stirring, until onion is tender, about 5 minutes. add tomato puree, chipotles, adobo sauce, and stock or water to meat, mixing well. simmer, stirring occasionally, over low heat, until meat is tender, about 1 1/2 hours (if stew starts to dry out just add some beef stock or water). add hominy to pan and cook for 15 minutes more, or until dish is heated through. check dish for salt and pepper, if needed. serve in bowls with warmed flour tortillas, if desired. | chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | brown meat in stew seasoning according to package directions and place in crockpot. cut up potatoes in to bite size pieces and slice carrots, at to crock pot. quarter onion and add to mix with water or broth. cover and cook for about 6 hours on low, serve with your favorite rolls. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare the egg noodles according to package directions and set aside. in a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. drain the fat and add the soup and garlic powder. simmer for 10 minutes, stirring occasionally. remove from heat and combine the meat mixture with the egg noodles. add the sour cream, stirring well, and season with salt and pepper to taste. | chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | brown the cubed beef in batches in vegetable oil. place in a large pot with the beef stock. brown the onions and add to the stock. bring to the boil and add the black pepper. cover and simmer until the beef is half cooked (about 1 hour). add salt to taste and then the carrots. cover and simmer for a further 30 minutes. add the potatoes and simmer for a further 20 minutes. mix the flour, suet, herbs, salt and pepper and add the water slowly. mix very gently until the dough is stiff. make into small balls without compacting (about 35 mm diameter). check the stew for liquid. add water if it appears to be drying out. add more salt to taste. carefully place the dumplings in the stew, cover tightly and simmer for a further 20 to 30 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | coat beef with flour, shaking off excess. in a large nonstick pot, heat oil over medium-high heat. add beef; saute until browned, about 6 minutes. place on a plate. add onions and mushrooms to pot; saute for 6 minutes. add garlic; saute, stirring for 1 minute. pour off fat. return beef to pot; stir in tomato paste, then broth. add enough water to just cover; bring to a boil. reduce heat to low; simmer until beef is tender, about 1 1/4 hours. skim off any foam. add carrots, potatoes, and green beans. cover partially; simmer for 15 minutes. in a small bowl, mix cornstarch and cold water; stir into stew. increase heat and boil uncovered for 1 minute. sprinkle with parsley and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | with a food processor with the grater attachment, grate the carrots, swede and onions. put everything except the bay leaves and water into a large pan and heat, stirring, until the meat is browned. add a teaspoon of salt, a sprinkle of black pepper, the bay leaves and enough water to stop it sticking to the pan (depends on how much water is in the beef). simmer for 45 minutes, checking occasionally that it is not sticking, and topping up with water if necessary. taste and adjust seasoning as required. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | cube the boiled kamto to bite size pieces. saute ginger in oil. add in the cubed kamto. pour 2 cups of the stock that you boiled the meat inches. add the oyster sauce, salt, wine, soy, cinnamon bark and sesame oil. let it simmer till flavors incorporate. season to taste. simmer till meat becomes very tender and the sauce is absorbed. great with heaping hot rice! |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cube the boiled kamto to bite size pieces. saute ginger in oil. add in the cubed kamto. pour 2 cups of the stock that you boiled the meat inches. add the oyster sauce, salt, wine, soy, cinnamon bark and sesame oil. let it simmer till flavors incorporate. season to taste. simmer till meat becomes very tender and the sauce is absorbed. great with heaping hot rice! | chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | cut beef in small cubes, place whole wheat flour, salt, pepper, oregano and basil in a large plastic container with a tight fitting lid. shake contents so they mix. add cubed meat and shake until it is coated. meanwhile in a large dutch oven heat oil and saute the garlic until soft. add remaining vegetables except canned potatoes and cook 5 minutes longer. add to cooking vegetables cookuntil meat is tender. you will notice the mixtures is getting sticky. this is caused by flour seasoning on meat. add chicken stock and light beer. bring to boil and reduce heat to a simmer. add canned drained potatoes. don't be tempted to substiture regular potaotoes they get to mushy. cook over low heat another 30 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut beef in small cubes, place whole wheat flour, salt, pepper, oregano and basil in a large plastic container with a tight fitting lid. shake contents so they mix. add cubed meat and shake until it is coated. meanwhile in a large dutch oven heat oil and saute the garlic until soft. add remaining vegetables except canned potatoes and cook 5 minutes longer. add to cooking vegetables cookuntil meat is tender. you will notice the mixtures is getting sticky. this is caused by flour seasoning on meat. add chicken stock and light beer. bring to boil and reduce heat to a simmer. add canned drained potatoes. don't be tempted to substiture regular potaotoes they get to mushy. cook over low heat another 30 minutes. | chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | coat a 10 inch sauté pan with nonstick cooking spray, add garlic and onions. sauté over medium heat for a few min and then add stew meat. after stew meat is browned add vegetables. mix stew seasoning with water and pour into pan. place lid on pan reduce heat to med low and cook until meat is done and vegetables are fork tender. salt and pepper after cooking. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | heat the oil in a large pot and brown the meat. you may have to do this in more than one batch so that the meat is browned and not just boiled in its juices. add enough hot water to cover the meat. add everything except the veggies and simmer for at least 1 1/2 hours. after simmering, add veggies and cook till veggies are soft. when veggies are done: mix 1 3/4 meat juice, 1/4 cup water and the flour till smooth. stir into the stew and stir for 3 minutes or until thickened. serve with biscuits. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | place beef in slow cooker. add carrots, onion, celery and tomatoes. stir in tapioca, clove, bay leaves, salt and pepper. cover and cook on low for 10-12 hours. remove from slow cooker and allow to cool. place in freezer bag. label and freeze. to serve: thaw. heat until hot and bubbly. serve with bread. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | heat the oil in a dutch oven over medium-high heat. add beef, and cook 5 minutes, browning on all sides. add beef broth and next 9 ingredients (broth through black pepper), stirring to combine; bring to a boil. cover, reduce heat, and simmer 45 minutes or until vegetables are tender, stirring occasionally. discard bay leaf and thyme sprigs. combine 1/4 cup water, flour, lemon juice, and sugar, stirring well with a whisk. add flour mixture to beef mixture, stirring constantly; bring to a boil. cook 3 minutes or until slightly thick, stirring constantly. remove from heat, and stir in parsley. garnish with thyme sprigs, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat the oil in a dutch oven over medium-high heat. add beef, and cook 5 minutes, browning on all sides. add beef broth and next 9 ingredients (broth through black pepper), stirring to combine; bring to a boil. cover, reduce heat, and simmer 45 minutes or until vegetables are tender, stirring occasionally. discard bay leaf and thyme sprigs. combine 1/4 cup water, flour, lemon juice, and sugar, stirring well with a whisk. add flour mixture to beef mixture, stirring constantly; bring to a boil. cook 3 minutes or until slightly thick, stirring constantly. remove from heat, and stir in parsley. garnish with thyme sprigs, if desired. | chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: season beef cubes to taste with salt and pepper. melt butter in a heavy medium skillet over high heat; add beef and saute until browned on all sides, about 5 minutes. using slotted spoon, remove beef to a bowl. lower heat to medium-low and add carrots and onions, toss to coat with pan juices. add flour while stirring and continue to stir 1 minute to lightly toast the flour. stir in broth and ale slowly, then return the beef (and any juices in the bowl) to the pan. cover and let simmer until beef and carrots are tender, stirring occasionally, about 15 minutes or so. season again with salt and pepper to taste and serve. | chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. | preheat oven to 275°f. in a lidded deep casserole dish, combine beef, carrots, onions, potato and bay leaf. in a mall bowl mix together soup, seasoning and whichever liquid you choose and pour over beef mixture. cover with foil and then the lid. bake stew for 5 hours, after the first 2 hours check to see if there is enough liquid, check every so often after that. sometimes i add sliced mushrooms and finish with parsley, but remember this is stew. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: saute onion and garlic in the butter over medium heat until golden. stir in beef and brown. stir in flour and spices. cook for 5 mins over medium heat and stir in soup. simmer for 10 minutes. take off the heat and stir in sour cream so it doesn't curdle. serve over cooked egg noodles. | chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: season the beef with tony chachiers's creole seasoning and salt and pepper. dredge the beef with flour. saute in dutch oven in oil and butter till brown. remove beef,saute the onion,celery,carrots garlic and muchrooms in the same oil until the onions become transparent. remove ingredients and deglaze the dutch oven with red wine. put beef back in dutch oven along with beef broth and ingredients that were sauted back in dutch oven. cover and put in 350 degree oven for 3 hours. add rest of the ingredients in the last hour. hollow out the bread and fill with the beef stew. | chop veggies. cube meat if not already done. heat oil and butter. coat meat in flour and season with salt and pepper. brown meat in oil/butter. add onions and garlic and keep cooking until translucent and meat is well browned on all sides. add vinegar and stir it around. add stock, bay leaf and veggies. bring to boil and then reduce to a simmer for about 1 hour. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees f. in small bowl, beat egg white with vanilla and powdered sugar until stiff peaks form. in large bowl, with same beaters, mix cake mix, butter and cream cheese until a crumbly dough forms. press dough into jelly roll pan. spread with egg white mixture and sprinkle with walnuts. bake at 375 degrees f. for 15-20 minutes until golden brown. cool completely before cutting into squares. | cream icing sugar and butter until fluffy. combine flours and add to the butter mixture, in small portions. turn batter out into a sided 15 x 9 cookie pan or jelly roll pan. press to the sides and smooth with the back of a spoon. score into bars with a sharp knife and prick the surface with a fork. sprinkle with the 2 tbsp of sugar. bake 10 minutes at 350°, then lower the oven to 300°. bake for 30 - 40 minutes. remove from oven and immediately cut along the scored lines. cool, then store in an airtight container. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook onions, garlic and butter on medium heat until onions are soft and yellow. stir in curry, chili powder and salt. add 2 cups of the coconut milk. add the chicken and the potatoes. cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender. add remaining 1 cup of coconut milk and chopped peanuts. simmer for 10 minutes, then serve on basmati rice! ps-you could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry! | fry the chicken in hot oil for 5 minutes to seal. remove from pan. in the same oil, saute onions until golden brown in color. add the chilli powder, fennel seeds and ginger powder. stir well and season with salt. add tomatoes to the pan. stir in cloves and cardamoms. cook for 5 minutes before adding water/ stock. bring to a boil. return chicken to the pan and simmer over a gentle flame until tender. serve hot with paranthas n onion salad. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook onions, garlic and butter on medium heat until onions are soft and yellow. stir in curry, chili powder and salt. add 2 cups of the coconut milk. add the chicken and the potatoes. cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender. add remaining 1 cup of coconut milk and chopped peanuts. simmer for 10 minutes, then serve on basmati rice! ps-you could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry! | start cooking the rice. cut chicken breasts into small cubes and sautee with onion and celery. remove and set aside. add coconut milk to pan and heat for several minutes, then add red curry paste, simmer medium for 5 minutes. add fish sauce brown sugar, chicken stock, ginger and garlic. simmer medium 5-7 minutes. add the chicken and veggies, bring back up to a simmer and continue simmering for another 5 minutes. we like our veggies bright and crisp, so if you want veggies cooked more, add them first and the chicken later. serve over rice. garnish individual servings with soy bean sprouts and chopped green onion. do not add the sprouts to the pan; only on individual servings. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook onions, garlic and butter on medium heat until onions are soft and yellow. stir in curry, chili powder and salt. add 2 cups of the coconut milk. add the chicken and the potatoes. cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender. add remaining 1 cup of coconut milk and chopped peanuts. simmer for 10 minutes, then serve on basmati rice! ps-you could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry! | in a skillet, heat oil over medium heat. add onion and cook, stirring until softened, about 3 minutes. add flour and curry powder and cook, stirring about 1 minute. add chicken stock, coconut milk and cook, stirring, until thickened, about 2 minutes. add cooked chicken. cover and simmer until chicken is heated through, about 5 minutes. season with salt and pepper to taste. serve over hot rice or warm naan bread. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook onions, garlic and butter on medium heat until onions are soft and yellow. stir in curry, chili powder and salt. add 2 cups of the coconut milk. add the chicken and the potatoes. cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender. add remaining 1 cup of coconut milk and chopped peanuts. simmer for 10 minutes, then serve on basmati rice! ps-you could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry! | cut the boneless, skinless chicken breasts into bite size pieces. over medium heat, brown the onion in olive oil until transparent and lightly browned. add chicken and cook until no longer pink on outside, brown a little if you like, but it doesn't have to be cooked completely. stir in the garlic, curry powders, cinnamon, paprika, ginger, sugar and salt to taste. continue stirring for a couple more minutes to infuse the flavors. add tomatoes, softened cream cheese, coconut milk, and lemon juice. place in slow cooker and simmer 4-5 hours on low heat setting. serve over hot rice. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook onions, garlic and butter on medium heat until onions are soft and yellow. stir in curry, chili powder and salt. add 2 cups of the coconut milk. add the chicken and the potatoes. cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender. add remaining 1 cup of coconut milk and chopped peanuts. simmer for 10 minutes, then serve on basmati rice! ps-you could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry! | mince the garlic, ginger and chiles in a food processor. heat oil in skillet. add onions, and brown, about 5 minutes. add chile mixture, saute for 1 minute, add 1-2 tbsp water and form into a paste. add the additional spices, 2 more tbsp of water and cook 2-3 minutes. stir in tomatoes. add the chicken and cook until browned, add salt and 1/2 c water, cover, simmer for 30 minutes or until chicken is cooked through. garnish with cilantro. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook onions, garlic and butter on medium heat until onions are soft and yellow. stir in curry, chili powder and salt. add 2 cups of the coconut milk. add the chicken and the potatoes. cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender. add remaining 1 cup of coconut milk and chopped peanuts. simmer for 10 minutes, then serve on basmati rice! ps-you could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry! | place chicken in slow cooker. cover with onions and sweet potatoes. combine orange juice, garlic, chicken bouillon granules, salt, pepper, and curry powder. pour over vegetables. cover. cook on low 5-6 hours. remove chicken and vegetables and keep warm. turn slow cooker to high. dissolve cornstarch in cold water. stir into sauce in slow cooker. cover. cook on high 15-20 minutes. serve chicken and sauce over rice. sprinkle with your choice of toppings. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook onions, garlic and butter on medium heat until onions are soft and yellow. stir in curry, chili powder and salt. add 2 cups of the coconut milk. add the chicken and the potatoes. cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender. add remaining 1 cup of coconut milk and chopped peanuts. simmer for 10 minutes, then serve on basmati rice! ps-you could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry! | heat the oil in a deep pan on medium/high and fry the onions and garlic for about 5 mins until the onions are golden brown. add mrs shah’s curry mix and salt and stir-fry for 1-2 mins, then tip in the chopped tomatoes. stir for 1 minute. add the diced chicken and stir inches add the lemon juice and coriander (save some to sprinkle on top of the curry at the end). add freshly boiled water until chicken is covered and stir inches leave on medium/high heat for approx 30 minutes and stir occasionally to avoid burning. add water or cook a little bit further to get the desired level of sauce consistency (please note that the sauce will thicken after cooking). |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook onions, garlic and butter on medium heat until onions are soft and yellow. stir in curry, chili powder and salt. add 2 cups of the coconut milk. add the chicken and the potatoes. cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender. add remaining 1 cup of coconut milk and chopped peanuts. simmer for 10 minutes, then serve on basmati rice! ps-you could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry! | mix together first 5 ingredients. saute onion and apple in butter until tender. blend in flour mixture. slowly stir in broth and milk. cook, stirring often until thick. remove from heat. meanwhile, cut chicken into bite sized pieces and cook. in another skillet melt 2 tbsp butter and saute mushrooms. add mushrooms, lemon juice and chicken to curry sauce. serve with rice. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: let the oil get heated in a large nonstick skillet over medium-high heat. add in onions and garlic; stir/saute for 4 minuts or until onion is tender. add in chicken; cook/stir for 4 minutes. add in curry powder and marjoram; cook 1 minute. add in tomato, broth, and pepper; lower heat and simmer 15 minutes; remove from heat. mix together the yogurt and flour; stir with a whisk. add to chicken mixture. cook 1 minute or until slightly thick. serve mixture over couscous; sprinkle raisins on top. | cook onions, garlic and butter on medium heat until onions are soft and yellow. stir in curry, chili powder and salt. add 2 cups of the coconut milk. add the chicken and the potatoes. cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender. add remaining 1 cup of coconut milk and chopped peanuts. simmer for 10 minutes, then serve on basmati rice! ps-you could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry! |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook onions, garlic and butter on medium heat until onions are soft and yellow. stir in curry, chili powder and salt. add 2 cups of the coconut milk. add the chicken and the potatoes. cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender. add remaining 1 cup of coconut milk and chopped peanuts. simmer for 10 minutes, then serve on basmati rice! ps-you could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry! | pre-heat oven to 200°c. roast onions for one hour. using a food processor chop onions finely. now grind cinamon finely and add to onions. add ginger, cloves, vinegar, garlic and curry powder. blend untill a reasonably thick paste is formed. chop chicken into cubes and fry in a non stick wok for 2 minutes. add paste, mix and cook for another 2 minutes at a highish temperature. blend tomatoes and add to the wok, mix and then reduce heat to a simmer. mix 200ml of boiling water with the 1/2 stock cube and add as much to the curry as you can without making the sauce too watery. then add the sugar. leave to simmer for 30 minutes. 2 minutes from the end add the chopped spinach. then serve with ice cold beer. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook onions, garlic and butter on medium heat until onions are soft and yellow. stir in curry, chili powder and salt. add 2 cups of the coconut milk. add the chicken and the potatoes. cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender. add remaining 1 cup of coconut milk and chopped peanuts. simmer for 10 minutes, then serve on basmati rice! ps-you could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry! | cook onion in oil until tender. add chicken . sauté briefly. in separate bowl mix flour, curry powder. slowly stir in water and lemon juice to make paste. add tomato sauce and garlic and pour mixture over chicken mixture. mix. place over top of the brown rice. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put the quinoa in a pot with the water. bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes. remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. let cool for a few minutes. add the onion, herbs, dried cranberries and walnuts. mix well with a wooden spoon. add olive oil, lemon juice, salt and pepper. taste and add more lemon juice if needed. | place quinoa in sieve and rinse until water is clear. cook with 2 cups water in rice cooker, allowing steam to escape. remove from heat and fluff with a fork; set aside. meanwhile, prepare remaining ingredients. in a large mixing bowl, stir together cooked quinoa, tomatoes, cucumber, bell pepper, parsley, onion, and garbanzos. sprinkle feta over mixture and season with oilive oil, salt, pepper, cumin and lemon juice. mix well. add additional salt and pepper to taste. quinoa salad can be chilled for up to 24 hours or used immediately. alternatively, serve quinoa in avocado halves; or substitute 1 diced avacado for the feta to make this a vegan dish. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the quinoa in a pot with the water. bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes. remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. let cool for a few minutes. add the onion, herbs, dried cranberries and walnuts. mix well with a wooden spoon. add olive oil, lemon juice, salt and pepper. taste and add more lemon juice if needed. | rinse the quinoa to remove the bitter coating. cook quinoa according to package directions (bring quinoa and water to a boil, then cover and reduce to a simmer until all water is absorbed: about 10 minutes.). fluff quinoa with a fork and allow to cool to room temperature while you make the dressing. dressing: whisk olive oil into lemon juice and add garlic, if using. add a big pinch of salt and ground pepper. taste at this point - it will be sharp but add more salt if needed. mix dressing into quinoa and add raisins, almonds, parsley, and onion/scallion. mix thoroughly and taste again for seasoning; the flavors will mellow a bit in the fridge. cool thoroughly and serve - this salad actually tastes better the longer it sits. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the quinoa in a pot with the water. bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes. remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. let cool for a few minutes. add the onion, herbs, dried cranberries and walnuts. mix well with a wooden spoon. add olive oil, lemon juice, salt and pepper. taste and add more lemon juice if needed. | in a small saucepan, cook quinoa with water and a pinch of salt. bring to a boil then cover and simmer for about 15 minutes. remove from heat and let it sit for 5 minutes then remove lid, fluff and let cool in a bowl. toast cumin seeds in the same saucepan for about 2 minutes. in a blender, combine cumin seeds, lime juice and oil. season with salt and pepper to taste. in a large bowl combine black beans, peppers, cilantro and onions. add dressing and blend well. add quinoa, mix well and season with salt and pepper if desire. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: thaw corn and drain if required. put in a large mixing bowl. prepare quinoa / quinoa bulgur mixture according to package directions cool thoroughly and add to corn in mixing bowl. drain and rinse black beans, add to bowl. finely dice celery, white (or red) onion and bell pepper. add to mixing bowl. clean jalapeno pepper, removing seeds and white ribs. slice into thin strips then mince finely and add to other ingredients. clean and thinly slice green onions, add to bowl. crumble ( i used light ) feta, add to bowl. rinse and remove thick stems from fresh cilantro. chop roughly and add to salad. make the dressing, add to salad. toss to coat then taste. add salt toss again and serve or refrigerate for later use. | put the quinoa in a pot with the water. bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes. remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. let cool for a few minutes. add the onion, herbs, dried cranberries and walnuts. mix well with a wooden spoon. add olive oil, lemon juice, salt and pepper. taste and add more lemon juice if needed. |
Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: put the quinoa in a pot with the water. bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes. remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. let cool for a few minutes. add the onion, herbs, dried cranberries and walnuts. mix well with a wooden spoon. add olive oil, lemon juice, salt and pepper. taste and add more lemon juice if needed. | rinse quinoa and drain (as you would with rice). place in small saucepan with 1½-2 cups of water. bring to the boil, cover, reduce heat to low and simmer (12-15 minutes) until tender and all water is absorbed. remove from heat and let stand for 10 minutes. fluff with a fork and let cool. mix carrot, capsicum, parsley, coriander and spanish onion in large bowl. add cold quinoa and toss to combine. whisk together citrus juice, tamari, ginger, garlic and chili. pour over salad and combine well. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: rinse quinoa and drain (as you would with rice). place in small saucepan with 1½-2 cups of water. bring to the boil, cover, reduce heat to low and simmer (12-15 minutes) until tender and all water is absorbed. remove from heat and let stand for 10 minutes. fluff with a fork and let cool. mix carrot, capsicum, parsley, coriander and spanish onion in large bowl. add cold quinoa and toss to combine. whisk together citrus juice, tamari, ginger, garlic and chili. pour over salad and combine well. | put the quinoa in a pot with the water. bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes. remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. let cool for a few minutes. add the onion, herbs, dried cranberries and walnuts. mix well with a wooden spoon. add olive oil, lemon juice, salt and pepper. taste and add more lemon juice if needed. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the quinoa in a pot with the water. bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes. remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. let cool for a few minutes. add the onion, herbs, dried cranberries and walnuts. mix well with a wooden spoon. add olive oil, lemon juice, salt and pepper. taste and add more lemon juice if needed. | mix chilled quinoa, olives, sun dried tomatoes, spinach, and feta in a medium bowl. in a separate bowl, whisk together olive oil, lemon juice, sea salt, pepper, oregano, garlic powder, and onion powder. pour dressing mixture over salad and toss together evenly. chill in fridge up to overnight if desired, or serve immediately. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: rinse the dried sea vegetables. rinse several times if you prefer less of an 'ocean' taste. place them in a small pot of cold water and bring to a boil. simmer for 10 minutes, then remove pot from heat and let stand, covered for 30 minutes or longer until the arame and hijiki re-hydrate and become tender. drain sea vegetables well (retain cooking water as a soup stock). rinse again, if desired, for a milder flavour. add the rest of the ingredients and toss well. source: vegetarian tastes of toronto, p. 24. | put the quinoa in a pot with the water. bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes. remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. let cool for a few minutes. add the onion, herbs, dried cranberries and walnuts. mix well with a wooden spoon. add olive oil, lemon juice, salt and pepper. taste and add more lemon juice if needed. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: rinse quinoa in a fine strainer. bring water to a boil in a medium saucepan over high heat. stir in quinoa. reduce heat and simmer, uncovered for 25 minutes or until water is absorbed. remove from heat and let cool. meanwhile, in a small bowl, combine soy sauce, vinegar, honey, curry powder and red pepper flakes stirring until completely blended. in a large bowl, combine remaining ingredients except walnuts. gently stir in cooled quinoa. serve sprinkled with walnuts. | put the quinoa in a pot with the water. bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes. remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. let cool for a few minutes. add the onion, herbs, dried cranberries and walnuts. mix well with a wooden spoon. add olive oil, lemon juice, salt and pepper. taste and add more lemon juice if needed. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. boil for 5 minutes. turn the heat to low and simmer for about 15 minutes, or until water is absorbed. remove from heat and fluff with a fork. place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. set aside. in a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper. pour the dressing over the quinoa salad and stir to combine. note-make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. this salad is good served at room temperature or chilled. | put the quinoa in a pot with the water. bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes. remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. let cool for a few minutes. add the onion, herbs, dried cranberries and walnuts. mix well with a wooden spoon. add olive oil, lemon juice, salt and pepper. taste and add more lemon juice if needed. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put the quinoa in a pot with the water. bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes. remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. let cool for a few minutes. add the onion, herbs, dried cranberries and walnuts. mix well with a wooden spoon. add olive oil, lemon juice, salt and pepper. taste and add more lemon juice if needed. | boil water and add quinoa. cover and lower heat to simmer for 10 to 15 minutes or until water has boiled away. stirring not necessary. careful not to burn quinoa. chop all produce. strain excess water from canned products. mix the chopped produce and canned goods together in medium-sized bowl. add cooked quinoa and mix. mix sauce ingredients in small bowl and add to salad. serve cold. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut broccoli into bite size pieces. steam broccoli in pan until crunchy-tender. drain the broccoli and cool completely. cube the avocado. add avocado to broccoli in bowl. whisk remaining items in a small bowl. toss the broccoli mix with the dressing. enjoy! | mix mayo, sugar, vinegar and pepper. pour over diced broccoli and onions just before serving. add sunflower seeds and bacon. mix well. this salad doesn't keep well after the sunflower seeds have been added. so, it's best to add them last. we are diabetic, so"splenda" is used in place of sugar. this salad will disappear lickety-split! enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large pot of lightly salted boiling water, cook broccoli 5 minutes, until crisp-tender. rinse under cold water; drain. in dry skillet over medium heat, toast sesame seeds 5 minutes, until golden and fragrant. transfer to small plate to cool. in large bowl, combine soy sauce, vinegar, oil and sugar substitute and mix well. add broccoli and half the sesame seeds and toss well. marinate at room temperature at least 30 minutes, stirring occasionally. before serving, sprinkle broccoli with remaining sesame seeds. | cut broccoli into bite size pieces. steam broccoli in pan until crunchy-tender. drain the broccoli and cool completely. cube the avocado. add avocado to broccoli in bowl. whisk remaining items in a small bowl. toss the broccoli mix with the dressing. enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut broccoli into bite size pieces. steam broccoli in pan until crunchy-tender. drain the broccoli and cool completely. cube the avocado. add avocado to broccoli in bowl. whisk remaining items in a small bowl. toss the broccoli mix with the dressing. enjoy! | peel the stems of the broccoli and dice. cut up broccoli florets into small pieces. mix yogurt, mayonnaise, sugar and lemon juice together. mix all ingredients. chill for 1/2 hour and serve. if you difficulties digesting raw broccoli, steam it until it changes colour, about 2 or 3 minutes. then dunk into a cold water bath to stop cooking, pat dry and continue with recipe. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut broccoli into bite size pieces. steam broccoli in pan until crunchy-tender. drain the broccoli and cool completely. cube the avocado. add avocado to broccoli in bowl. whisk remaining items in a small bowl. toss the broccoli mix with the dressing. enjoy! | in a medium mixing bowl, combine chopped broccoli, bacon, onion, and cheddar cheese. in a small bowl, mix vinegar and sugar using a wire whisk until sugar is dissolved. add mayonnaise and continue to whisk together until uniform in mixture. keep salad and dressing chilled, and pour dressing over salad mixture just prior to serving. |
Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut broccoli into bite size pieces. steam broccoli in pan until crunchy-tender. drain the broccoli and cool completely. cube the avocado. add avocado to broccoli in bowl. whisk remaining items in a small bowl. toss the broccoli mix with the dressing. enjoy! | if vegetables are not already diced, use a food processor for quick chopping. pour diced vegetables into medium size bowl. add dried cranberries. add poppyseed dressing. mix all ingredients well and serve. refrigerate leftovers up to 3-4 days. optional: add slivered almonds or diced raw almonds to add texture. |
Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut broccoli into bite size pieces. steam broccoli in pan until crunchy-tender. drain the broccoli and cool completely. cube the avocado. add avocado to broccoli in bowl. whisk remaining items in a small bowl. toss the broccoli mix with the dressing. enjoy! | in a saucepan, add all ingredients except milk and bring to a boil. reduce heat and simmer until potatoes and broccoli are soft. add a bit more broth if it evaporates too much. with a slotted spoon, take vegetables out of soup and put into food processor or blender and puree. if you like to leave some chunks of vegetables, mash with a potato masher to the consistency your liking. add the evaporated milk, and salt and pepper to taste. heat through and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut broccoli into bite size pieces. steam broccoli in pan until crunchy-tender. drain the broccoli and cool completely. cube the avocado. add avocado to broccoli in bowl. whisk remaining items in a small bowl. toss the broccoli mix with the dressing. enjoy! | heat oil in a large skillet over medium heat. add onion and saute until tender. add broccoli, chicken broth, marjoram/oregano, and cayenne. bring to a boil over medium-high heat. reduce heat to medium-low and simmer until broccoli is tender. remove from heat and stir in milk. puree in two batches in a blender. heat through to serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: stir together first 6 ingredients and set aside. heat cooking oil in wok or frying pan on medium-high. add broccoli and garlic and stir-fry 3-4 minutes or until broccoli is tender-crisp. stir cornstarch mixture and add to broccoli mixture until boiling and thickened. | cut broccoli into bite size pieces. steam broccoli in pan until crunchy-tender. drain the broccoli and cool completely. cube the avocado. add avocado to broccoli in bowl. whisk remaining items in a small bowl. toss the broccoli mix with the dressing. enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut broccoli into bite size pieces. steam broccoli in pan until crunchy-tender. drain the broccoli and cool completely. cube the avocado. add avocado to broccoli in bowl. whisk remaining items in a small bowl. toss the broccoli mix with the dressing. enjoy! | cut broccoli florets into small bite-sized pieces. combine with grapes, celery, raisins, and sunflower seed kernels. mix mayonnaise with remaining ingredients, stirring with a whisk. pour dressing over the broccoli mix, and toss well. chill for 1 hour minimum. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut broccoli into bite size pieces. steam broccoli in pan until crunchy-tender. drain the broccoli and cool completely. cube the avocado. add avocado to broccoli in bowl. whisk remaining items in a small bowl. toss the broccoli mix with the dressing. enjoy! | in a large saucepan, bring 8 cups water to a boil. add broccoli' cover and cook for 3 minutes. drain and immediately place broccoli in ice water. drain and pat dry. in a small bowl, whisk the vinegar, soy sauce, oil and sugar. pour over broccoli; toss to coat evenly. cover and refrigerate for a least 1 hour, stirring several times. just before serving, stir in sunflower kernels. 6 servings (3/4 cup each). 121 calories, 10 g fat, 0 mg. cholesterol, 322 mg sodium, 6 g carbohydrate, 3 g fiber, 4 g protein. diabetic exchanges: 2 fat, 1 vegetable. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: -wash the broccoli and cut the florets into bite size pieces. -pat broccoli dry with a paper towel. -in a mixing bowl, put the broccoli, raisins, and sunflower seeds. -then add the salad dressing and mix well. -to me, this taste best when it has had time to chill for about an hour, but there are times when i've eaten it immediately and it's always tasted yummy. obviously you can play with this recipe to suit your taste buds, but this one is a good base. | cut broccoli into bite size pieces. steam broccoli in pan until crunchy-tender. drain the broccoli and cool completely. cube the avocado. add avocado to broccoli in bowl. whisk remaining items in a small bowl. toss the broccoli mix with the dressing. enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain salmon, and set aside.reserve 2 tbls of juice. in medium mixing bowl, mix salmon, egg and onion till sticky. stir in flour and baking powder to reserved salmon juice.and then add all the ingredients together -- add enough bread crubs to form into small patties.and fry in hot grease till golden brown. | empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: saute' onion, green pepper, and celery to soften, then mix it all with the remaining ingredients. fry each side in oil and/or butter until lightly crispy. serve with tartar sauce (preferably made from mayo and with no sugar- see my mom's tartar sauce recipe also on recipezaar). makes 4 to 6 patties. (minced garlic clove is also a good addition.). | empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine the salmon, egg whites, cracker crumbs, onion, mayonnaise, horseradish, and salt and pepper; mix well. shape into 4 patties. in a skillet over medium heat, cook patties in olive oil until browned, about 6 minutes on each side. serve on buns if desired. | empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. | pick through salmon taking out bones and skin; break up chunks with fork. beat eggs with fork; add to salmon. put half slice of low carb bread in food processor and pulse until crumbly. add bread and onion to salmon-egg mixture. mix lightly. spray frypan with vegetable spray (pam). make 4 patties and place in frypan. sprinkle liberally with lemon pepper seasoning (very important ingredient for flavor). fry patties lightly, flip and fry other side, approximately 10-15 minutes total. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pick through salmon taking out bones and skin; break up chunks with fork. beat eggs with fork; add to salmon. put half slice of low carb bread in food processor and pulse until crumbly. add bread and onion to salmon-egg mixture. mix lightly. spray frypan with vegetable spray (pam). make 4 patties and place in frypan. sprinkle liberally with lemon pepper seasoning (very important ingredient for flavor). fry patties lightly, flip and fry other side, approximately 10-15 minutes total. | empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a food processor, mince garlic; add butter and blend well. add salmon; process until smooth. add remaining ingredients; process until well blended. mold and chill, preferably overnight. serve at room temperature. surround the molded pate with slices of hard boiled eggs. sprinkle eggs with chopped green onion tops. serve with mild crackers, toast rounds or melba toast. ** you must make this ahead and allow it to chill for at least several hours. preparation time does not include chilling time. | empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain salmon well, and remove skin and bones. place into medium mixing bowl and mash up with fork. add all other ingredients and mix together (mixture should be stiff enough to form patties, but not too dry). form into patties and place in a pre-heated skillet, sprayed with a little non-stick spray. cook until golden brown on both sides. | empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain salmon, reserving 1/3 cup liquid; flake. in medium bowl, combine salmon, scd bread crumbs, onion, and parsley. add reserved salmon liquid, eggs, lemon juice, and pepper; mix well. shape into 6 patties. in skillet, fry salmon patties in olive oil over medium heat until lightly browned on both sides. serve hot; garnish with lemon wedges. | empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pulse salmon in a food processor-you do not want it to fine. spoon into a large bowl and blend in the eggs, one at a time. stir in cream, scallion, parsley, tarragon, capers, sun dried tomatoes, salt and pepper. add the lemon juice last. form into eight patties and chill for 1 hour. heat oil in a large skillet over medium high heat and fry salmon patties 2 minutes on each side. remove and drain off oil. add balsamic vinegar and saute lettuce to just wilting-around 1 minute. arrange lettuce on 4 plates and place 2 patties on each, pour over remaining hot vinegar. | empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. | heat skillet on med.-high heat, with oil. mix all the rest of ingredients together very well, patty, and throw on skillet. cook on each side 5-10 minutes, or until it is browned and firm. remove, serve, and enjoy, i like mine with a horseradish sauce. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. | combine the first nine ingredients; mix well. spoon into eight greased muffin cups, using 1/4 cup in each. bake at 350 for 45 minutes or until browned. meanwhile, melt butter in a saucepan; stir in the flour to form a smooth paste. gradually stir in milk; bring to a boil over medium heat, stirring constantly. cook for 2 minutes or until thickened. remove from the heat; stir in lemon juice, salt and cayenne. serve over patties. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. | if using canned salmon, drain and pick over to remove hard cartilage and bones. finely chop onion. using fork, flake the salmon and then combine in a medium bowl with onion, egg, bread crumbs, worcestershire, hot sauce, black pepper, cheese and parsley. using about 1/3 cup salmon mixture for each cake, shape the mixture into rounds about 1/2" thick. sprinkle flour on a plate and dredge the patties, coating well, but dusting off excess flour. place patties in the refrigerator and let set for 30 minutes. heat the butter in a large skillet until foamy and hot. add the patties and brown both sides, cooking about 5 minutes. remove the patties from the pan and drain on paper towels. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a bowl, mix salmon, salt and pepper, add onions, eggs, and flour, mix well and roll into thick patties. coat patties with cracker crumbs. place oil in skillet, heat and brown patties evenly on both sides. drain on brown paper, serve while hot with buttered rice. | empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. | with your hands, mix all ingredients in a small bowl, adding salt and pepper to taste. form mixture into 4 patties, about 1/2 inch thick. in a skillet, pour olive oil about 1/4 inch deep and heat on medium high. cook patties 4 to 5 minutes on each side or until golden brown. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. | add all ingredients to a bowl. mix well using your hands. let rest for about 10 minutes to allow dry ingredients to absorb the wet. don't leave it much longer than that or they'll be too dry. heat a skillet over medium high heat. add oil, preferably olive oil for the flavor. add patties to the skillet allowing them to cook about 3 mnutes per side; once you place them in the hot oil, leave them alone for 3 minutes to let a crust form without being disturbed and they'll be much easier to flip. remove from heat, plate and serve with your favorite sauce. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix together diced onion, salmon, egg whites, bread crumbs, carrot, and 1 tbsp cilantro. using your hands form 4 patties. heat a nonstick pan over med-high for 1 minute spray with pam. cook for 3 mins on each side or until lightly brown. wipe nonstick pan with a paper towel then heat over med-high. mist with pam and add squash, zucchini, and thinly sliced onion. saute for 2 mins then add 1 tbsp of water and cook for another 5 mins or until veggies are tender. then add last tbsp of cilantro and mix. season with salt and pepper. serve one patty with 1 c of veggies. | empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. | in a medium mixing bowl, combine salmon, egg, celery and green onion until mixed thoroughly. 2. stir in flour, salt and pepper. 3. in a small mixing bowl, combine baking powder and reserved juice, stir into salmon mixture and form 6 patties. 4. in a large skillet, fry patties and oil for 3 to 5 minutes per side or until golden brown. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place drained salmon in a bowl and mash with a fork. add in the rice, vinegar, flour and salt and pepper. roll mixture into 8 balls and then flatten slightly. dip the patties into the beaten egg and then coat with breadcrumbs. pan fry in a little oil or butter until warmed through and golden. | empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix salmon, bread crumbs, everglades, parsley, lemon juice, mayo, oil and egg in bowl. form into patties of desired size. lightly oil or grease pan and fry on medium to desire on each side (4 to 7 min) or you can grill if you prefer. sprinkle with black pepper if desired and serve with dipping sauce of your choice. | empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine drained and flaked salmon with crushed crackers, egg substitute, old bay, and parsley. form into 4 patties. sprinkle with pepper. add a small amount of oil to non-stick pan to coat, turn burner to medium. add patties, saute until browned, approximately 2-3 minutes on each side. garnish with lemon wedges and tartar sauce. | empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice. |