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Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut tortillas into strips or squares. in a large bowl, combine canned soups, salsa, and milk to form a sauce. add grated cheese, chicken cubes, tortilla pieces, and chopped onions. toss all ingredients until well mixed. put into greased casserole dish. cover and let sit in refrigerator overnight. bake, covered, at 350 degrees for about 45 minutes (or until hot and bubbly). | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in large stock pot over medium-high heat for one minute. add the chicken and garlic and sauté for 2 minutes. add water, broth, tomatoes and seasonings. bring to a boil. reduce the heat and simmer for 5 minutes. add the butter (optional) and stir to combine. pour into serving bowls and top with the cilantro and chips. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut chicken in bite sizes. in pot, add oil and chicken until cooked partially. add onions and sauté. add chili and cumin powder and diced tomatoes and stir. add chili and chicken broth. bring to boil, about 5 minute and simmer for about 10. serve with corn tostadas, cheese and sour cream. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. | in a bowl, combine the chicken, chilies, half of the olives, broth, soups and onion; set aside. warm tortillas in the microwave according to package directions. layer half of the tortillas on the bottom of a greased 13x9-inch baking dish (they will slightly overlap). top with half of the chicken mixture and half of the cheese. repeat layers. bake, uncovered, at 350º for 30 minutes. garnish with remaining olives. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, combine the chicken, chilies, half of the olives, broth, soups and onion; set aside. warm tortillas in the microwave according to package directions. layer half of the tortillas on the bottom of a greased 13x9-inch baking dish (they will slightly overlap). top with half of the chicken mixture and half of the cheese. repeat layers. bake, uncovered, at 350º for 30 minutes. garnish with remaining olives. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: arrange tortilla chips in a 13x9-inch baking dish and sprinkle with chicken. heat oil in a large saucepan over medium-high heat; add onion and cook until tender and lightly browned, about 7 minutes. stir in garlic and cook 1 minute. add tomatoes, broth, tabasco® chipotle pepper sauce, and salt. bring to a boil, reduce heat, and simmer 5 minutes. stir in cilantro and pour evenly over chips. sprinkle with cheese and bake in a 400°f oven until lightly browned and bubbly, about 15 minutes. serve immediately. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pre-heat rice cooker. place olive oil, onions and garlic in the inner pot and saute for 3-5 minutes, stirring frequently. add chicken and brown on all sides, stirring occassionally. add broth, carrots, tomatoes, chiles, corn and rice. close rice cooker and cook until rice is done (approximately 20 minutes). to serve:. break up a handful of chips into bowl. ladle soup over top and sprinkle with cheese. makes 8 servings. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. | saute onion and garlic in oil. stir in chili powder, oregano, italian seasoning, tomatoes, broth, and water. bring to boil. lower heat to simmer and add corn, hominy, black beans, chilies and chicken. heat throughly and simmer 15 minutes. season with salt and pepper to taste. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400. cut tortillas into 1/2 inch strips. place on baking sheet. bake 7-8 minutes or until crisp. meanwhile, chop onion. cut chicken into 1/2 inch pieces. cook chicken in pot sprayed with vegetable oil, add onion, garlic, chili powder and cumin. cook and stir. stir in broth, tomatoes and chilis. bring to a boil. reduce heat and simmer. snip cilantro. divide tortilla strips among 4 bowls. ladle soup over tortillas. grate cheese over top. sprinkle with cilantro. garnish each bowl with lime slice to squeeze juice into soup if desired. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. | cook chicken in 3 cups water with the celery and onion. when chicken is done, remove from broth. cool and break into bite size pieces, reserve broth. cut up tortillas into pieces and put into a greased 9x13 pan. pour 2 cups broth over tortillas (i like to use most of the celery and onion too.) add the chicken. combine the soups, milk, chilies and pour over the chicken. sprinkle with cheese. cover and bake at 350 degrees for 1 hour. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook chicken in 3 cups water with the celery and onion. when chicken is done, remove from broth. cool and break into bite size pieces, reserve broth. cut up tortillas into pieces and put into a greased 9x13 pan. pour 2 cups broth over tortillas (i like to use most of the celery and onion too.) add the chicken. combine the soups, milk, chilies and pour over the chicken. sprinkle with cheese. cover and bake at 350 degrees for 1 hour. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook, debone and shred chicken. add minced garlic to butter in slow cooker. saute. combine all ingredients except cheese, sour cream and chips. cover. cook on low for 8 hours. divide cubed cheese among 6 individual bowls. ladle soup over cheese. sprinkle with chips. top each bowl with a dollop of sour cream. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, combine chicken, chilies, broth, soups and onion; set aside. cut or tear tortillas into 3-4 inch pieces and layer half on the bottom of a greased 13x9 inch pan. top with half the chicken mixture and half the cheese. repeat layers. bake, uncovered 30-40 minutes at 350 degrees. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. add flour and stir well, cooking for 1 minute more. add the broth and half-and-half. bring to a boil and reduce heat to low. add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. stir and continue to heat for 15 minutes. crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, few chopped green onions and serve. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: saute the onion, add garlic and red pepper once the onion is soft. fill a large pot 3/4 full with chicken stock and add one to two cubes of chicken bullion (to taste). add tomato puree, tortillas, bay leaves, cilantro, cumin and jalapenos; bring to a gentle boil. add chicken pieces, let boil for 15-20 minutes. remove the chicken and let cool, then shred. remove the bay leaves. add the sugar and return the chicken to the pot. stir in corn, including the liquid in the can. add the butter, let melt. leave pot on very low heat until ready to serve. immediately before serving, squeeze the juice from half a lime into soup. serve with fried corn tortilla strips, avocado, cilantro, green onion, sour cream, and/or jack cheese. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small pan sautee onions and garlic until tender. pour content of pan oil and all into the slow cooker. in the slow cooker add chicken broth, corn, potatos, tomatos, celery and taco seasoning. cook on low for 6 hours. with about an hour left on the slow cooker boil chicken until cooked through (about 15 minutes). shred boiled chicken and add to the slow cooker. continue cooking soup for another hour. garnish soup with cheese, avacado, clianto and crushed tortilla chips. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: saute onions in a large saucepan in oil until transparent. add tomatoes and cook, stirring until tomatoes are softened. cool and then puree in blender or food processor. return to pan and add rest of ingredients, except tortilla strips and cheese. simmer, stirring occasionally, about 30 minutes. add tortilla strips and heat about ten minutes. serve with additional tortilla chips and cheese. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. | pour chicken broth and about a quart of water into large pot. bring to boil and add chicken, onion and cilantro. boil for about 5 minutes. reduce heat to medium and add tomatoes, tomato sauce and cumin and continue cooking for 20 minutes. in separate bowls, place about 5 tortilla chips, a little monterey jack cheese and a slice of avocado. spoon chicken soup into the bowls over the tortillas, cheese and avocado. can add a dollop of sour cream to the top if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pour chicken broth and about a quart of water into large pot. bring to boil and add chicken, onion and cilantro. boil for about 5 minutes. reduce heat to medium and add tomatoes, tomato sauce and cumin and continue cooking for 20 minutes. in separate bowls, place about 5 tortilla chips, a little monterey jack cheese and a slice of avocado. spoon chicken soup into the bowls over the tortillas, cheese and avocado. can add a dollop of sour cream to the top if desired. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large saucepan, heat oil and add chopped onion, cook for 3-4 minutes. add ancho powder, cumin, bay leaves, garlic powder and salt; cook for another 2 minutes. add broth, water, tomatoes and chilies, corn, and shredded chicken. bring to a boil for 1 minute and then simmer for thirty minutes. while soup is simmering, heat oven to 400 and place tortilla strips on a pan. cook for 8 minutes, turning over at the halfway point (keep and eye on these, you may need to adjust your cooking time according to your oven). place soup in bowls, garnishing with cheese, sour cream, and tortilla strips. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 200 degrees and thinly slice one of the tortillas and place it on a baking sheet and bake for about 15 to 20 minutes until crisp. crush the remaining 2 tortillas into small pieces. heat 2 tbs of the chicken broth in a pot and add your onion and garlic and cook about 2 minutes until softened. add the remaining chicken broth, crushed tortillas, tomato sauce, cilantro, cumin, chili powder, bay leaf and salt. bring this mixture to a boil, reduce the heat and simmer for 20 minutes. discard bay leaf and transfer the mixture to a blender and puree working in batches to avoid overflows. pour soup into 4 bowls and top each with tortilla strips, chicken, avocado and cheese. enjoy! | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 5 quart pot, saute onion, bell pepper, serrano pepper, jalapeno pepper, and garlic until onions are transparent. add chicken broth, tomato sauce, rotel diced tomatoes,diced green chile peppers, parsley, cilantro, oregano, and cumin. simmer, covered, for 20 minutes. add chicken, black beans and corn. heat through. fry tortilla strips in hot oil, half at a time, about 1 minute or until crisp and light brown. remove with a slotted spoon; drain on paper towels. divide tortilla strips among 4 bowls. ladle soup over tortilla strips. sprinkle each serving with cheese. squeeze lime into each bowl. serve immediately. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: drain pimientos, reserving liquid. in medium saucepan, over medium-high heat, cook onion and cumin in margarine for 2-3 minutes, stirring occasionally. stir in reserved pimiento liquid, broth, corn and parsley. heat to a boil; reduce heat. cover; simmer 10 minutes. meanwhile, arrange tortilla chips, cheese and pimientos in individual serving bowls. ladle hot soup into bowls. serve immediately. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1. heat the olive oil in a large pot, add the onions, and cook until translucent. 2. next, add the green chilies, the taco seasoning packet, all the canned items, and the chicken. 3. bring to a boil, then allow to simmer for several minutes until heated through. 4. lastly, add the cream and heat for 5-10 more minutes. 5. if needs thickening, use a mixture of cornstarch and water, add slowly while simmering to desired consistency. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: soften cream cheese and mix in all dry herbs and fresh cilantro. spread cream cheese mixture evenly over both shells covering the whole shell. then spread guacamole over 1/2 of each shell. then sprinkle bacon on the other half of each shell. sprinkle carrots evenly over both shells. combine tomatoes and red onion and sprinkle evenly over both shells. last sprinkle chicken evenly over both shells. carefully role up both shells tightly, put on a plate, cover with saran wrap, and chill for at least one hour. when ready to serve cut tortilla rolls into 1 inch slices, plate and serve. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat a medium saucepan over medium-high heat. add the water, onion, and celery and cook until slightly tender, about 3 minutes. add the chicken stock, chicken breast, and chipotle, bring to a boil. add the tortillas and cilantro. stir to mix. ladle into 4 bowls, sprinkle with cheese and top with equal amounts of avocado. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a saucepan, bring the broth, onion and celery to a boil. reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. place in a large bowl; add chicken, tortillas, soup, chilies, corn, 1/2 cup cheddar cheese, 1/2 cup monterey jack cheese and pepper. mix everything together. transfer to a greased 11-in. x 7-in. baking dish. top with salsa and remaining cheeses. bake, uncovered, at 350° for 30-35 minutes or until heated through. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large stockpot, heat olive oil. cook onion and garlic for a few minutes until translucent (be careful not to burn garlic). add soup, mix together until smooth. add chicken stock, red pepper flakes, beans, corn, and spices. stir to mix. in a skillet or grill pan, cook chicken breasts until done, then dice. add chicken to soup and cook for 20-30 minutes. cut tortillas into strips or triangles, place in a baking dish and bake at 350 until brittle (approx. 10 minutes, but be careful not to burn!). remove from oven (can dust with seasoning if desired). serve soup garnished with tortilla strips. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a medium bowl, combine chicken, chili powder and 1 cup of pico de gallo. in a second bowl, combine lettuce, onion, cheese and radishes. place equal amounts of both the chicken mixture and lettuce mixture on 4 slices of bread. spoon 1/4 cup pico de gallo over lettuce and top with a second slice of bread, then serve as soon as possible. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, combine chicken, cream cheese and pickle relish. gently stir until mixed well. on each tortilla, spread a thin layer of chicken mixture to within 1/2" of tortilla edge. roll up, wrap individually in plastic wrap and refrigerate until serving time. to serve, remove plastic wrap and slice tortillas. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: if you are starting with somewhat old, dries out tortillas, great. if not, put them on a baking sheet and put them in the oven at 200 for 10-15 minutes. after baking, cut them into 1/4" strips and fry in half the oil over medium heat until light brown and crisp. remove from pan and drain on paper towels. put aside for later. heat remaining oil and cook onions, garlic, and pablano for 2-3 minutes. stir in broth, tomatoes, and salt. heat to boiling. reduce heat, cover and let simmer about 15 minutes. add chicken and heat through. to serve, put some tortilla strips in the bottom of your bowl and ladle in soup. top with avacado, cheese, cilantro, and any remaining tortillas. serve with lime wedges. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: boil tenderloins in water until cooked through, about 10 minutes. allow to cool, then shred the meat. cook onion and garlic in olive oil. add chicken broth and then all the rest of the ingredients including shredded chicken. allow to cook for 10 to 15 minutes on a slow boil until all the corn tortillas have dissolved in the soup. if it gets too thick after the corn tortillas have dissolved, just add more chicken broth until it reaches the consistency you like. top with tortilla chips and cheese. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. | preheat oven to 350º f. heat vegetable oil in large skillet over medium-high heat. add bell pepper, onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until vegetables are tender. add chicken; cook, stirring frequently, for 3 to 5 minutes or until chicken is no longer pink. stir in salsa and olives. place half of tortillas onto bottom of 9" square baking dish. top with half of chicken mixture and 1 cup cheese; repeat layers. cover. bake for 20-25 minutes or until bubbly and cheese is melted. serve with sour cream. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350º f. heat vegetable oil in large skillet over medium-high heat. add bell pepper, onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until vegetables are tender. add chicken; cook, stirring frequently, for 3 to 5 minutes or until chicken is no longer pink. stir in salsa and olives. place half of tortillas onto bottom of 9" square baking dish. top with half of chicken mixture and 1 cup cheese; repeat layers. cover. bake for 20-25 minutes or until bubbly and cheese is melted. serve with sour cream. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pour broth in baking pan 9x13-inch pan. make the first layer with torn tortillas to completely cover the bottom of the pan well. make the next layer with 1/2 the meat; cover that layer with 1/2 the cottage cheese, followed by 1/2 the soup. repeat these layers: tortillas, meat, cottage cheese, and soup. make the top layer with the cheese. cover with foil. bake at 350° for 1 hour. remove foil and bake 10 minutes longer. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1. add all ingredients to the crockpot except cheese and chips. stir together so everything is well mixed. 2. cook on high for 4 hours or low for 8 hours. 3. before serving, remove cooked chicken breast pieces and shred/cut them into bite size chunks. 4. place chicken back in crockpot and stir to mix well. 5. serve hot topped with cheese and chips. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut chicken into 1-inch cubes. in large saucepan combine water, broths, undrained tomatoes, onion and green bell pepper. bring to boiling. add chicken; reduce heat. cover and simmer for 10 minutes. add corn and seasonings, salting to taste. simmer, covered, for 10 more minutes. serve with crushed tortilla chips (i love the lime flavored ones), jack cheese, avocado and squeezes of lime juice! | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in dutch oven, heat the oil over medium heat. add the onions, garlic, and cubed chicken, cooking for 3-5 minutes. add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal). add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil. reduce heat, and add seasonings, beans and corn (and rice if using). let simmer for 10 minutes. remove bay leaf and serve with garnishes. | heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large bowl, stir the spices and crushed crackers into the ground beef. stir the eggs into the milk, stir into meat mixture. mix in the feta cheese and press into a 9x13 pan. cover loosely with foil. bake for 30 minutes,at 350, drain. resume baking without foil for 15 minutes or until done. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. | saute onions in butter and let cool. combine cooled onions with remaining ingredients and mix well, using hands. place mixture in large bread pan and cover tightly with foil wrap. bake at 350 for 30 minute remove foil and bake an additional 15 minute drain liquid from pan, recover tightly, and let stand for 15 minutes. serve with green tomato garnish. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. | dice bell pepper, onion, and celery. grate carrots or chop finely. put the previous ingredient in a bowl and add the oats. next, crush the crackers in your hand as you add them to the bowl pull apart the bread in to smaller peices and add them to the bowl. add ketchup, milk, eggs, diced tomatoes, tomato sauce and spices. mix well. using your hand add in the ground beef and continue to mix well. if the mixture is still really soggy and runny add more crackers, bread or oats. place in a glass pan (roughly the same size as a 9 x 13). cook at 375 degrees farenheit for approximately an hour and 15 minutes (until the internal temperature is cooked). |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dice bell pepper, onion, and celery. grate carrots or chop finely. put the previous ingredient in a bowl and add the oats. next, crush the crackers in your hand as you add them to the bowl pull apart the bread in to smaller peices and add them to the bowl. add ketchup, milk, eggs, diced tomatoes, tomato sauce and spices. mix well. using your hand add in the ground beef and continue to mix well. if the mixture is still really soggy and runny add more crackers, bread or oats. place in a glass pan (roughly the same size as a 9 x 13). cook at 375 degrees farenheit for approximately an hour and 15 minutes (until the internal temperature is cooked). | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. | mix all the ingredients except for the ketchup, in a large mixing bowl. you will need to use your hands to do this. once it is all mixed place the mixture in a large loaf pan. then spread the ketchup over the top of the loaf. place the pan in a preheated over of 375 degrees and cook for about 1 to 1.5 hours. depends on your oven. check it after an hour then every 15 minutes after that. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. | combine all ingredients except half of the salsa and the bacon. mix. form into a loaf, put in a large pan. pour remaining salsa on top, then lay strips of bacon on top. bake about one hour (until done) at 350 degrees f. you will need to pour off grease about half way through the cooking process. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: .preheat the oven 350 degrees. spray a standard (8-1/2 x 4-1/2 x 2-1/2 inch) non-stick loaf pan with spray. in a medium mixing bowl, combine the milk and the oats. let them sit for 3 minutes or until the oats are softened. add the egg whites followed by the worcestershire, carrots, green onion, parsley, red and green jalapenos, garlic and salt. mix them well. add the beef and mix them until well combined. transfer the mixture to the prepared pan and spread it so that the top is flat. spread the ketchup evenly over the top. bake the meatloaf for 30 minutes or until it is no longer pink inside. remove it from the oven and let it sit 10 minutes. slice it into 8 slices and serve immediately. makes 4 servings. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a mixing bowl combine beef, eggs, bread crumbs, cheese, steak, jamaican blend, salt, pepper, worcestershire sauce and ketchup and mix together thoroughly. refrigerate 1 hour. saute mushrooms, onions, and garlic together with butter about 10 minutes over medium high heat. add saute pan contents to previously prepared ingredients and mix together thoroughly. mold meatloaf into a bread pan, smoothing top. cover with a light coating of a1 sauce. bake at 375 degrees 30-45 minutes until done. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine eggs, milk, and worcestershire. stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder. add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan. bake in a 350f oven for 1 1/4 hours; drain off any excess fat. mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. | preheat the oven to 350 degrees. in a 9x13 glass dish lay aluminum foil on the bottom. in a bowl, add the hamburger, egg, water and meatloaf seasoning. mix together. form into any shape you like in the glass dish. cook for 1 hour or until done. take out of oven and squeeze ketchup on the top. cut and enjoy. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. | in a large bowl, combine ground beef, eggs, saltines (or bread), soup mix, beef bouillon, worcestershire sauce, and ketchup. mix well. put into a 13x9x2 baking pan. glaze: combine remaining ingredients; spread over meat loaf. bake at 350* for 1 hour or until no pink remains. let stand 10 minutes before slicing. serve with remaining sauce. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. | preheat oven to 350. mix all ingredients except bacon by hand until well blended. divide in half and shape into 2 loaves about 8" x 4" x 3". place two thick slices of bacon on top of each loaf, if desired, and bake in greased roasting pan for 1 hour and 15 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. mix all ingredients except bacon by hand until well blended. divide in half and shape into 2 loaves about 8" x 4" x 3". place two thick slices of bacon on top of each loaf, if desired, and bake in greased roasting pan for 1 hour and 15 minutes. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mash the vegetables. saut the onion in the butter till softened. add the mashed vegetables and simmer the mixture for a couple of minutes. remove from the heat. mix the rest of the ingredients (mince, seasoning, breadcrumbs, parsley, egg) in a bowl. add the vegetable mixture and blend well. shape the mixture into the shape of a loaf. grease a loaf tin and place the mixture into the tin. dot with the butter and bake in a preheated oven (350 degrees fahrenheit) for approximately one hour. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. | grease an oven proof dish and preheat oven to moderate. mix chicken noodle soup with 1/2 cup water and bring to boil. mix soup with the mince in a large bowl and mix well. place mince in oven proof dish and sprinkle grated cheese over top. cook in moderate oven until well browned, roughly 30 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease an oven proof dish and preheat oven to moderate. mix chicken noodle soup with 1/2 cup water and bring to boil. mix soup with the mince in a large bowl and mix well. place mince in oven proof dish and sprinkle grated cheese over top. cook in moderate oven until well browned, roughly 30 minutes. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. | tear whole wheat bread by hand, and then shred the bread in a food processor into fine crumbs. mix all ingredients together. mold into a loaf shaped mound on a baking sheet that has holes in it for drainage. bake uncovered at 350 deg. f for 60 to 75 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine in bowl. fill a loaf pan with the mixture, bake at 350 for 1-1 1/4 hours, or until the meat is firm to the touch and has shrunk from the sides of the pan. internal temp should be 160. this says to pour off access fat, but i like to drain as i cook, and then let stand for 15 minutes. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. combine all meatloaf ingredients. shape into a meatloaf, or press into a cake pan (this is usually easier and cleaner). mix ketchup and brown sugar for sauce. then slowly stir in vinegar to taste. spread sauce over meatloaf. bake for one to one and a half hours. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat eggs into milk. stir in the bread crumbs, onion, salt, sage, pepper. add beef and combine well. put mixture into a loaf pan. bake in a 350 degrees oven for one hour and fifteen minutes. drain off excess fat. combine ketchup, brown sugar, and mustard and spoon over meat loaf. bake for ten minutes longer. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine eggs and milk, stir in crumbs, onion, parsley, salt and pepper. add beef, and mix well. pat into a loaf shape and place on a pan. bake 1 to 1 1/2 hours at 350°f. spoon off fat. combine ketchup, sugar, mustard. spread over meat and cook another 10 minutes. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. | preheat oven to 350 degrees. combine ground sirloin, basil, blackpepper, and salt and make a loaf. make an incision on top of loaf and insert cheese so it is in the middle of the loaf. sprinkle rosemary on the outside of loaf. on stove top brown all sides of loaf in a pan that is oven safe. add 1/3 cup of the beef broth to pot. put pot in oven and cook for 2.5 to 3 hours. when loaf is done take out of oven and put loaf in a serving dish. add rest of beef broth and bring to a boil. add mccormick seasoning pack and cook for about 5 minutes. enjoy with mashed potatoes and a vegetable of choice. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. combine ground sirloin, basil, blackpepper, and salt and make a loaf. make an incision on top of loaf and insert cheese so it is in the middle of the loaf. sprinkle rosemary on the outside of loaf. on stove top brown all sides of loaf in a pan that is oven safe. add 1/3 cup of the beef broth to pot. put pot in oven and cook for 2.5 to 3 hours. when loaf is done take out of oven and put loaf in a serving dish. add rest of beef broth and bring to a boil. add mccormick seasoning pack and cook for about 5 minutes. enjoy with mashed potatoes and a vegetable of choice. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f. soften the oats in the milk for 5-10 minutes. stir in the eggs, the seasonings and sauces, and the pureed vegetables. add the ground beef and mix well (i usually do this part with my hands). add enough breadcrumbs so that the mixture isn't goopy. you may need more or less breadcrumbs depending on how wet the meat and pureed vegetables are. pack the meat into a 13x9 pan. bake at 350f for 1 hour 45 minutes. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix meatloaf ingredients and shape into a loaf. (put the 2 pieces of bread at the bottom of the pan to ketch any left over grease). mix ingredients for sauce together(i recommend putting the sauce on the meatloaf half way through baking process). place in a loaf pan or on a 13x9 (or whatever size you have) casserole pan. bake 1 hour at 350 degrees. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix ground beef, onion, milk, crackers, garlic 1/2 teaspoon dried mustard and salt and pepper by hand, being careful not to overmix. place into glass bread pan. prepare topping mixture and spread over top of loaf. bake at 350 degrees for 1 hour and 10 minutes. remove from oven and let sit for 10-15 minutes before slicing and serving. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. | mix ground beef, bread crumbs, eggs, cheese, onion, garlic, seasoning packet, and black pepper. place in a loaf pan and bake at 350°f for 1 1/2 hours on bottom rack of oven. final internal temperature should be 170°f for ground beef. ovens vary, so check meatloaf after 1 hour. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix ground beef, bread crumbs, eggs, cheese, onion, garlic, seasoning packet, and black pepper. place in a loaf pan and bake at 350°f for 1 1/2 hours on bottom rack of oven. final internal temperature should be 170°f for ground beef. ovens vary, so check meatloaf after 1 hour. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. combine the first five ingredients in a large bowl. in a small bowl, combine the milk and eggs. add the milk/egg mixture to the dry mixture, mixing with a fork. let mixture stand 5 minutes. add ground beef; mix well with hands. pack lightly into a nonstick 9" x 5" loaf pan, then press firmly. bake meat loaf in a preheated oven for 1 hour. meanwhile, in a small saucepan over medium heat, heat tomato sauce, brown sugar, and mustard to boiling, then reduce heat to low to keep mixture warm. remove meat loaf from oven; brush lightly with some tomato sauce mixture. bake loaf 15 minutes longer until glazed. serve with remaining tomato sauce mixture. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl combine ground beef, carrots, onion, cheese, egg, worcestershire sauce, ketchup, salt and pepper. once thoroughly combined put into a loaf tin. over the top of the meatloaf shake the tsp of worcestershire and ketchup to evenly coat. if you would like to top with a tbsp of brown sugar to make it sweeter you may. cook at 375 degrees for about 30 minutes or until center is cooked through. serve with vegetables and mashed potatoes if you wish. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. | preheat oven to 375'. in seperate bowl mix tomamto soup, mustard and brown sugar. should have a reddish brown look to it and taste a bit sweet. in large bowl mix together hamburger, eggs and about 1/4 cup of sauce. mix until hamburger is coated well, now add in corn flakes ( enough so mixture is not to sticky ). now you can either make one big loaf or make smaller loafs. add some sauce to the tops of loaf/s before you put in the oven. now put rest of sauce in fridge until meat loaf is done. bake meat loafe at 375' for 1 hour. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grase 9 x 5-inch loaf pan. preheat oven to 375-degrees f. place bread in large bowl. add water and let soak for 5 minutes. drain off extra water. mash bread with fork. add next 7 ingredients (ground beef- pepper) to bread, mixing well. transfer meat mixture to prepared pan. bake for 30 minutes. pour tomato sauce over meat loaf and sprinkle with oregano. return to oven and bake 20- 30 minutes longer. let stand 5 minutes before slicing. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 180 and deg;c mix sausage meat, beef mince, chopped onion, bread crumbs, parsley, and egg together in a large bowl. shape into a loaf on a oven tray, and put in oven for 45 minutes. while the meatloaf is in the oven, add the remaining ingredients to a saucepan and put on a medium heat. simmer the sauce for a few minutes, and pour onto the meatloaf, and cook the meatloaf for an other 30 minutes. baste the meatloaf with the sauce every 5 minutes. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat eggs, add milk, crackers, onion, salt, sage and pepper. add beef and mix well. shape into a 8 x 5 inch loaf and place in a cake pan. combine ketchup, brown sugar and worcestershire and spread 1/2 to 3/4 of it over the loaf, use the rest for dipping. bake at 350 for 60 min, let stand 10 minutes before cutting. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine contents of crumb pouch and milk. add egg worcestershire sauce and contents of seasoning pouch; mix well. add ground beef and mix until combined. press into loaf pan. blend ketchup brown sugar and mustard. brush sauce over meatloaf. bake at 350°f for 45 minutes. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. | combine beef and sausage. add crushed saltines. add lightly beaten eggs, mix in well. add seasoning and any water(or some call for milk) mix packet calls for. shape into loaf and place in 11 by 7 pan. cook at 350° for 45 minutes- 1 hour 30 minutes. oven cooking times vary so cut into loaf periodically to check for meatloaf to be done. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: meatloaf: mix all ingredients together place in a loaf pan and bake at 350°f for 45 minutes. glaze: while meatloaf is cooking place ingredients for glaze in a sauce pan and cook on stove top until the brown sugar is dissolved. when meatloaf is done, pour over the top and bake an additional 10 minutes. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 and mix ground turkey, egg, milk, breadcrumbs, garlic, onions, salt, and pepper in large bowl. spray a 9x13 baking dish with cooking spray, place meat mixture into dish, and form into a loaf shape. mix ketchup, mustard, and brown sugar together in a separate bowl and pour over the meatloaf. bake for 1 hour and consume! | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. | in a skillet, saute ground meat in olive oil with onions until browned; season with salt, oregano and pepper; add tomato sauce and cinnamon. in a small bowl, beat eggs and stir in parmesan cheese; when ground meat has cooled, fold in the eggs and cheese mixture. butter a 9x13 inch baking pan; arrange six sheets of phyllo pastry on bottom of pan, buttering each sheet with the melted butter. spread a layer of cooled meat mixture evenly on phyllo and cover with remaining six phyllo sheets, brushing each with melted butter. trim edges of phyllo to fit pan with a sharp knife; slice through top of pastry to form diamond shapes. bake in a preheated 350°f oven until pastry is golden crisp, about 20 to 25 minutes. may be served hot or cold. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a skillet, saute ground meat in olive oil with onions until browned; season with salt, oregano and pepper; add tomato sauce and cinnamon. in a small bowl, beat eggs and stir in parmesan cheese; when ground meat has cooled, fold in the eggs and cheese mixture. butter a 9x13 inch baking pan; arrange six sheets of phyllo pastry on bottom of pan, buttering each sheet with the melted butter. spread a layer of cooled meat mixture evenly on phyllo and cover with remaining six phyllo sheets, brushing each with melted butter. trim edges of phyllo to fit pan with a sharp knife; slice through top of pastry to form diamond shapes. bake in a preheated 350°f oven until pastry is golden crisp, about 20 to 25 minutes. may be served hot or cold. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f/180°c/gas 4. in a bowl mix all the ingredients (except the filling) together thoroughly and season well with salt and pepper. grease 2lb loaf tin and spoon 1/2 mixture into the tin. crumble the cheese into a small bowl, mix well with cream and beaten egg and add chili powder. spread this onto the meat mixture. spoon the remaining meat mixture on top. bake in centre of oven for 1 hour and then remove. turn oven up (475°f/240°c/gas 9), loosen sides of loaf tin with a knife and turn out gently onto an ovenproof dish. smear loaf all over with more tomato ketchup and put back into the oven, cooking for 10-15 minutes. serve garnished with sprigs of parsley. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. place the onion, garlic, ketchup, and egg in a large bowl; stir to combine. add meat and mix until well combined. add breadcrumbs and cheese and continue mixing until thoroughly incorporated. transfer meat mixture to an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan. top with bacon strips, if desired, and cover with parchment-paper-lined aluminum foil. transfer to oven and bake until meat is no longer pink, about 55 minutes. uncover, and continue baking an additional 30 minutes. let meatloaf stand, loosely covered, about 10 minutes before slicing and serving. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix every thing together with your hands, adding enough milk to make a good consistency. leave for 10 minutes and mix again. you may need to add a little more milk as the stuffing mix will have absorbed the liquid and you don't want a dry meatloaf. grease a 2lb loaf tin and put the mixture into it patting down well and smoothing the top. bake in a medium hot oven for about an hour. remove from the oven and pour off any excess fat. leave to rest for 10 minutes before slicing. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine ground beef, sausage, cracker crumbs, onions, garlic and celery, then add egg, milk, catsup, salt and pepper. mix together well and press into 1 1/2 quart baking dish. bake 1 hour in a preheated 350 degree oven, then pour tomato sauce over top and bake 15 minutes longer. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. | preheat oven to 350°f combine 1st ten ingredients, mix well and place into a loaf pan (lining the bottom of your loaf pan with bread slices will soak up excess fat.). combine the remaining ingredients and pour over the top of the meatloaf. bake for about 90 minutes or internal temperature reaches 165°. note: game meats are notoriously low in fat. using the ground pork will help make a moister meatloaf. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f combine 1st ten ingredients, mix well and place into a loaf pan (lining the bottom of your loaf pan with bread slices will soak up excess fat.). combine the remaining ingredients and pour over the top of the meatloaf. bake for about 90 minutes or internal temperature reaches 165°. note: game meats are notoriously low in fat. using the ground pork will help make a moister meatloaf. | preheat oven to 350°f in large bowl, mix all ingredients just until well combined but not overmixed. in 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. let stand 10 minutes before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, stir together parsley, oregano, lemon peel and garlic. set aside. season chicken with salt and pepper. heat skillet to medium high heat. cook chicken 3 minutes on each side in butter. transfer to plate. remove skillet from heat. stir in half herb mixture. return to heat, add broth and bring to a boil. stir to scrape up bits from the bottom. return chicken to pan, reduce heat and simmer, covered for 8 minutes or until chicken is no longer pink. serve with pan sauce. sprinkle with remaining herb mixture. | fry the onion in the oil until soft. add the garlic and curry powder and fry for 2 minutes. add the chicken and cook for 5 minutes or until juices run clear. when the chicken is cooked, add the honey, peanut butter and stock. combine well. simmer for 10 minutes until the sauce is thick. serve over rice. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, stir together parsley, oregano, lemon peel and garlic. set aside. season chicken with salt and pepper. heat skillet to medium high heat. cook chicken 3 minutes on each side in butter. transfer to plate. remove skillet from heat. stir in half herb mixture. return to heat, add broth and bring to a boil. stir to scrape up bits from the bottom. return chicken to pan, reduce heat and simmer, covered for 8 minutes or until chicken is no longer pink. serve with pan sauce. sprinkle with remaining herb mixture. | heat oil over medium-high heat. add chicken and cook about 6 minutes, until browned on both sides. while chicken is cooking, stir together jam and mustard in a small bowl. spread jam mixture over the tops of the chicken pieces and sprinkle with blueberries. reduce heat to medium-low, cover and cook about 15 minutes, or until juices run clear from chicken. remove chicken and blueberries to plate with a slotted spoon. add vinegar to the pan, increase heat to high, and bring sauce to a boil. boil uncovered, stirring occasionally, until sauce is reduced by about 1/3 (about 5 minutes). pour sauce evenly over chicken and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, stir together parsley, oregano, lemon peel and garlic. set aside. season chicken with salt and pepper. heat skillet to medium high heat. cook chicken 3 minutes on each side in butter. transfer to plate. remove skillet from heat. stir in half herb mixture. return to heat, add broth and bring to a boil. stir to scrape up bits from the bottom. return chicken to pan, reduce heat and simmer, covered for 8 minutes or until chicken is no longer pink. serve with pan sauce. sprinkle with remaining herb mixture. | pat chicken pieces dry. combine ingredients for rub. smear rub over both sides of chicken; the more you use, the spicer it will be. heat barbecue. place chicken on grill, skin side down. cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (if heat is too high, coating will burn; if too low, cooking time will be a little longer). |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, stir together parsley, oregano, lemon peel and garlic. set aside. season chicken with salt and pepper. heat skillet to medium high heat. cook chicken 3 minutes on each side in butter. transfer to plate. remove skillet from heat. stir in half herb mixture. return to heat, add broth and bring to a boil. stir to scrape up bits from the bottom. return chicken to pan, reduce heat and simmer, covered for 8 minutes or until chicken is no longer pink. serve with pan sauce. sprinkle with remaining herb mixture. | make basting sauce by combining olive oil, grated onion, garlic, salt and pepper, herbs, and hot pepper sauce. turn chicken breasts in sauce to coat thoroughly. place skin side up in a shallow baking dish. cover. roast at 425 degrees, basting occasionally with pan drippings for about 35-45 minutes. remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat grill. in small bowl, combine 1 tablespoons margarine, honey and 1 teaspoons thyme; blend well. when ready to barbecue, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. cook 8 to 10 minutes or until chicken is no longer pink and juices run clear, turning once and brushing with honey mixture during last 5 minutes of cooking. in large skillet, combine all salsa ingredients. cook and stir over medium-high heat 3 to 4 minutes or until vegetables are crisp-tender. serve chicken over salsa. | in a bowl, stir together parsley, oregano, lemon peel and garlic. set aside. season chicken with salt and pepper. heat skillet to medium high heat. cook chicken 3 minutes on each side in butter. transfer to plate. remove skillet from heat. stir in half herb mixture. return to heat, add broth and bring to a boil. stir to scrape up bits from the bottom. return chicken to pan, reduce heat and simmer, covered for 8 minutes or until chicken is no longer pink. serve with pan sauce. sprinkle with remaining herb mixture. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, stir together parsley, oregano, lemon peel and garlic. set aside. season chicken with salt and pepper. heat skillet to medium high heat. cook chicken 3 minutes on each side in butter. transfer to plate. remove skillet from heat. stir in half herb mixture. return to heat, add broth and bring to a boil. stir to scrape up bits from the bottom. return chicken to pan, reduce heat and simmer, covered for 8 minutes or until chicken is no longer pink. serve with pan sauce. sprinkle with remaining herb mixture. | place the chicken breasts in a bowl with the onion, garlic, ginger, cardamom pods, turmeric, soy sauce and sherry. cover the bowl and leave for about 2 hours so that the chicken can absorb the flavour. turn the chicken once or twice. line a flat baking dish with foil and arrange the breasts on it. pour over the marinade and seal the chicken tightly in the foil so that none of the juice can escape. bake at 200c/400fgas mark 6 for 30 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, stir together parsley, oregano, lemon peel and garlic. set aside. season chicken with salt and pepper. heat skillet to medium high heat. cook chicken 3 minutes on each side in butter. transfer to plate. remove skillet from heat. stir in half herb mixture. return to heat, add broth and bring to a boil. stir to scrape up bits from the bottom. return chicken to pan, reduce heat and simmer, covered for 8 minutes or until chicken is no longer pink. serve with pan sauce. sprinkle with remaining herb mixture. | preheat oven to 400 degrees fahrenheit. place chicken breasts in large baking dish sprayed with cooking spray. spoon baba ghanoush evenlly over chicken breasts so the top of each breast is covered with a thick lay of baba ghanoush. sprinkle with paprika and chopped parsley. bake for about 30 minutes until chicken is thoroughly cooked. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in a large skillet. add chicken and season with salt, pepper, and paprika. brown on both sides. add scallions, parsley, chicken stock, and lemon juice; bring to a boil. reduce heat and simmer covered about 20 minutes, or until chicken is tender. remove chicken and arrange on a serving planter. add mushrooms to the stock. simmer uncovered 3 minutes. blend in yogurt and walnuts. add a little water if too thick. heat just to warm yogurt; do not boil. pour sauce over chicken. | in a bowl, stir together parsley, oregano, lemon peel and garlic. set aside. season chicken with salt and pepper. heat skillet to medium high heat. cook chicken 3 minutes on each side in butter. transfer to plate. remove skillet from heat. stir in half herb mixture. return to heat, add broth and bring to a boil. stir to scrape up bits from the bottom. return chicken to pan, reduce heat and simmer, covered for 8 minutes or until chicken is no longer pink. serve with pan sauce. sprinkle with remaining herb mixture. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pat chicken dry and season lightly with salt and pepper. dip chicken in flour and shake of excess. heat butter and cook chicken 4-6 minutes per side or until no longer pink in the center and lightly browned. remove from pan. discard any fat from the pan; return pan to heat. add chicken stock and rosemary. cook 2 minutes. add cream and mustard. bring to a boil. cook 4-5 minutes until slightly thickened. season to taste with salt and pepper. return chicken to pan. coat with sauce and heat thoroughly. | in a bowl, stir together parsley, oregano, lemon peel and garlic. set aside. season chicken with salt and pepper. heat skillet to medium high heat. cook chicken 3 minutes on each side in butter. transfer to plate. remove skillet from heat. stir in half herb mixture. return to heat, add broth and bring to a boil. stir to scrape up bits from the bottom. return chicken to pan, reduce heat and simmer, covered for 8 minutes or until chicken is no longer pink. serve with pan sauce. sprinkle with remaining herb mixture. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, stir together parsley, oregano, lemon peel and garlic. set aside. season chicken with salt and pepper. heat skillet to medium high heat. cook chicken 3 minutes on each side in butter. transfer to plate. remove skillet from heat. stir in half herb mixture. return to heat, add broth and bring to a boil. stir to scrape up bits from the bottom. return chicken to pan, reduce heat and simmer, covered for 8 minutes or until chicken is no longer pink. serve with pan sauce. sprinkle with remaining herb mixture. | place chicken breasts in slow cooker. mix vinegar, garlic, lemon rind, salt pepper, and wine. pour over chicken. cover cook on low 6 hours. one-half hour before the end of the cooking time, stir in rosemary and fresh tomato. ideal crockpot size is 3 or 4 quart. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat olive oil in a skillet over medium heat. add the onions and cook for 5-8 minutes, until tender and translucent. add the sugar and cook, stirring occasionally, for 15-20 minutes, until golden brown. add remaining ingredients and cook, stirring often to avoid scorching, for 20 minutes, or until thick and jamlike. the slower it is cooked, the richer the jam will be. store tightly covered in refrigerator for up to 2 weeks. | heat oil in heavy frying pan, then add onions and saute untils slightly brown. season with salt, then reduce heat and continue to cook, stirring constantly, until caramelized and tender. add rest of ingredients except the tomato, and cook on low heat for 30 minutes, stirring occasionally. add tomato and cook 15 more minutes. remove from heat and let cool. store in a jar in the refrigerator for up to 2 weeks. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: whisk besan (chickpea flour), salt and the water in medium bowl until mixture forms a smooth thick batter. stir in spices, garlic, onion, carrot, zucchini and coriander. heat oil in wok, deep fry tablespoons of mixture, in batches, until vegetables are tender and bhaji are browned lightly. drain on paper towel. serve with mango chutney. | preheat oven to 180°c. grease a 6-hole, non-stick texan muffin pan and line bases with baking paper. whisk eggs, milk and flour together in a large bowl until well combined. stir in carrot, zucchini, ham, thyme and 1/2 cup of the cheese. spoon the mixture evenly into prepared pan and sprinkle with remaining grated cheese. bake for 35-40 minutes or until mixture is set and lightly browned. stand pies in pan for a few minutes before turning out. serve warm or chilled. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a pot stir in 1 cup water add cabbage, cover and cook until cabbage is crisp but tender, drain. in a pan add the butter, salt, nutmeg stir until butter is melted. add the apples, cover and stir occasionally until apples are crisp tender. sprinkle with parsley and serve while hot. | cook egg noodles in a salted pot of water. when noodles are done drain and set aside. in skillet sauté onions in butter until transparent. add cabbage and sauté around 5 minutes (or until tender). mix the cooked noodles into the skillet. add salt and pepper and (optional) sour cream. serve and enjoy. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 375f degrees. mix the eggs, milk, flour, brie, and salt in a food processor or blender for approximately 10 seconds. put the butter in a 10-inch ovenproof omelet pan and place it in the hot oven. remove it from the oven when the pan is very hot and the butter is bubbling and just beginning to brown. quickly pour the egg mixture into the pan and return it to the oven immediately. bake for 20 to 25 minutes. the sides of the pancake will rise above the pan and the pancake will be solid, crisp, and lightly browned. serve immediately, garnished with minced chives and sprinkled with cayenne. to make a sweet version, omit the chives and cayenne. instead, serve the pancake with fresh fruit, jam, or a fruit puree. | preheat skillet over medium/low heat, spray with 0-calorie cooking spray. mix flour, baking soda, and sugar in medium bowl, set aside. beat together milk, eggs, and vanilla in another bowl. fold mixture into dry ingredients, being careful not to overmix it. then, stir in cinnamont. using a 1/3 cup measuring cup, pour pancakes onto skillet. cook until both sides are golden. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for the crust: mix together rice, egg and soy sauce. spread evenly to cover a pie plate. bake rice crust at 350f for 10 minutes. remove from oven. arrange cheese on bottom of crust. top with crab meat. sprinkle with green onions. mix together eggs, cream, salt , lemon peel, mustard and nutmeg. pour evenly over top of quiche. bake at 350f for 45 minutes. let cool for 10 minutes before slicing. can be frozen, and served cold after thawing, or warmed in a 350f oven for 25 minutes. | preheat oven to 350ºf. coat a 9-inch pie plate with cooking spray. lay phyllo dough in pie plate, one piece at a time, coating each layer with cooking spray ? dough should cover bottom and sides of dish. fold in any overhanging corners. whisk together eggs, egg substitute, milk, flour, salt, pepper and nutmeg. sprinkle cheese and bacon over phyllo dough. pour in egg mixture and place quiche on a baking sheet. bake until firm, about 30 to 35 minutes. let cool at least 5 minutes before cutting into 8 wedges. |
Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: add olive oil to pot and heat. add celery, onion, garlic, and pepper. saute until al dente. add cumin, paprika, red pepper flakes and salsa verde. mix together while heating to allow flavors to blend. add cooked turkey and beans. once heated; add reduced sodium chicken broth. bring to a boil. if desired, serve soup with cilantro, sour cream, fresh squeezed lime juice, and tortilla strips. | combine all ingredients except cilantro, salt, tortillas, cooking spray and avocado in slow cooker. cook on high 3-4 hours. stir in cilantro and season to taste with salt. place tortilla strips on baking sheet. spray with cooking spray and toss. bake at 375 for about 5 minutes, or until crisp. garnish soup with tortilla strips and avocado. |