earthli Recipes 3.7
https://www.earthli.com/recipes/2022-12-24T05:46:11+01:00https://www.earthli.com/recipes/icons/webcore_gif_silver/app/recipes_100px.gifhttps://www.earthli.com/recipes/view_recipe.php?id=3202022-04-27T05:12:53+02:00https://www.earthli.com/recipes/view_recipe.php?id=3192022-04-27T04:38:39+02:00https://www.earthli.com/recipes/view_recipe.php?id=3182021-12-26T00:04:29+01:00https://www.earthli.com/recipes/view_recipe.php?id=3172021-12-25T23:45:47+01:00https://www.earthli.com/recipes/view_recipe.php?id=3162021-12-25T23:25:21+01:00https://www.earthli.com/recipes/view_recipe.php?id=3152021-11-22T00:47:46+01:00https://www.earthli.com/recipes/view_recipe.php?id=3142021-11-19T19:06:06+01:00https://www.earthli.com/recipes/view_recipe.php?id=3132021-07-25T01:24:03+02:00https://www.earthli.com/recipes/view_recipe.php?id=3122020-11-07T13:07:34+01:00https://www.earthli.com/recipes/view_recipe.php?id=3112020-08-14T15:31:50+02:00https://www.earthli.com/recipes/view_recipe.php?id=3102020-07-20T14:57:14+02:00https://www.earthli.com/recipes/view_recipe.php?id=3092020-04-19T20:37:01+02:00https://www.earthli.com/recipes/view_recipe.php?id=3082020-03-29T19:42:35+02:00https://www.earthli.com/recipes/view_recipe.php?id=3072020-03-16T19:52:19+01:00https://www.earthli.com/recipes/view_recipe.php?id=3062020-03-01T19:03:19+01:00https://www.earthli.com/recipes/view_recipe.php?id=3052020-02-19T11:32:46+01:00
Food Nouveau
Makes 12 servings.
This rich, authentic Bolognese Sauce is based on a registered Italian recipe for
Ragù Bolognese. This meat-centric sauce is completely different from the bright
red, tomato-based North American version of the sauce: it’s creamy, aromatic,
and surprisingly delicate in flavor. Italian Bolognese Sauce produces a simply
unforgettable pasta dish!
Ingredients
------------------------------------------------------------------------
* 2 tbsp (30 ml) olive oil
* ¼ cup (60 ml) butter
* 1 medium-sized yellow onion, diced
* 4 small, or 2 large, carrots, peeled and diced
* 2 celery stalks, diced
* 4 garlic cloves, minced
* 1 cup (250 ml) diced pancetta (about 4.5 oz/125 g)
* 1 tsp (5 ml) kosher salt, or sea salt
* Freshly ground black pepper
* 2.2 lb (1 kg) lean ground meat (beef, veal, or a combination)
* 1 cup (250 ml) dry white wine (such as Chardonnay)
* 2 cups (500 ml) whole (3.25%) or partly skimmed (2%) milk
* 1 can (28 oz/794 g) diced tomatoes, or crushed tomatoes
* 1 cup (250 ml) beef broth
To serve
Freshly grated Parmigiano-Reggiano
Dried pappardelle, tagliatelle, linguine, or spaghetti
Fresh basil leaves (optional)
Instructions
------------------------------------------------------------------------
1. In a large pot set over medium heat, add the butter and the oil
and stir until the butter is melted. Add the onion, carrot,
celery, garlic, and half of the salt (½ tsp/2 ml) and sauté for
5 minutes, stirring often, until the vegetables are soft. Add the
diced pancetta and cook for a further 10 minutes, until the
pancetta is golden and crisp.
2. Add a third of the ground meat, stirring and breaking lumps with a
wooden spoon between each addition. Adding the meat gradually
allows the excess water and liquid to evaporate, which is key for
the meat to caramelize properly. Once the meat is cooked, add a
third more of the meat, stirring and breaking lumps as you go.
Repeat with the remaining meat. When the meat is cooked and no
lumps remain, set a timer to 10 minutes and keep cooking the meat,
stirring from time to time. You want the meat to caramelize and
even become crispy in spots. Golden bits of meat will stick to the
bottom of the pot, which you will deglaze with white wine later.
Watch over the pan at all times as you don’t want the meat to
burn.
3. Add the white wine into the sauce pan. With a wooden spoon, scrape
all the brown bits stuck to the bottom of the pot. Push the meat
all around to make sure you scrape it all off. By the time
you’re finished, the wine will be evaporated (2 to 3 minutes).
Be careful not to let the meat stick to the pot again—lower the
heat if necessary.
4. Add the milk, tomatoes, beef broth, remaining salt (1/2 tsp/2 ml)
and a generous grinding of black pepper. Bring to a boil and then
lower to the lowest heat setting. Half-cover and simmer gently for
2.5 to 3 hours, setting yourself a timer to give the sauce a stir
every half hour. Start monitoring the texture of the sauce after 2
hours: the sauce is ready when it’s thick like oatmeal. It
should look rich and creamy, and no liquid should separate from
the sauce when you push the sauce to one side. Taste and adjust
the seasoning if needed.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=3042020-02-02T12:02:32+01:00
Delish
Ingredients
------------------------------------------------------------------------
* 1 tbsp. olive oil
* 1 onion, chopped
* 1 red bell pepper, chopped
* 2 carrots, peeled and finely chopped
* 3 cloves garlic, minced
* 1 jalapeño, finely chopped
* 1 tbsp. tomato paste
* 1 (15.5-oz) can pinto beans, drained and rinsed
* 1 (15.5-oz) can black beans, drained and rinsed
* 1 (15.5-oz) can kidney beans, drained and rinsed
* 1 (28-oz.) can fire roasted tomatoes
* 3 c. vegetable broth
* 2 tbsp. chili powder
* 1 tbsp. cumin
* 2 tsp. oregano
* kosher salt
* Freshly ground black pepper
* Shredded cheddar, for serving
* Sour cream, for serving
* Cilantro, for serving
Instructions
------------------------------------------------------------------------
1. In a large pot over medium heat, heat olive oil then add onion,
bell pepper, and carrots.
2. Sauté until soft about 5 minutes.
3. Add garlic and jalapeño and cook until fragrant, 1 minute.
4. Add tomato paste and stir to coat vegetables.
5. Add tomatoes, beans, broth, and seasonings.
6. Season with salt and pepper to taste.
7. Bring to a boil then reduce heat and let simmer, 30 minutes.
8. Serve with cheese, sour cream, and cilantro.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=3032020-02-02T11:57:39+01:00
Chowhound
6 to 8 servings
Total: 45 mins
Unlike its slow-cooking, meaty brethren, this chili recipe is easy, fast, and
vegetarian. It makes for a hearty weeknight dinner. Freeze leftovers in small
containers for a ready-to-eat meal.
Ingredients
------------------------------------------------------------------------
* 1 tablespoon vegetable oil
* 1 onion, medium dice
* 1 carrot, medium dice
* 2 garlic cloves, minced
* Kosher salt
* Freshly ground black pepper
* 1 bell pepper, medium dice
* 1 zucchini, medium dice
* 2 teaspoons ground cumin
* 2 tablespoons plus 1 teaspoon chili powder
* 2 (15-ounce) cans light kidney, dark kidney, or black beans, drained
and rinsed
* 1 1/2 cups water
* 1 (28-ounce) can chopped tomatoes
* Chopped cilantro, for garnish (optional)
* Quartered lime pieces, for garnish (optional)
* Shredded cheddar cheese or crumbled queso fresco, for garnish
(optional)
* Sour cream, for garnish (optional)
Instructions
------------------------------------------------------------------------
1. Heat the oil in a large heavy-bottomed pot with a tight-fitting
lid or a Dutch oven over medium heat until shimmering.
2. Add the onions, carrots, and garlic and season with salt and
pepper.
3. Cook, stirring occasionally, until the onions have softened, about
5 minutes.
4. Add the bell pepper and zucchini to the pot and season with salt
and pepper.
5. Add the cumin and chili powder and stir to incorporate.
6. Cook, stirring occasionally, until the carrots are knife tender,
about 8 to 10 minutes.
7. Add the beans, water, and tomatoes with their juices and stir to
combine.
8. Increase the heat to high and bring to a boil.
9. Reduce the heat to low and gently simmer until the vegetables are
soft and the flavors have melded, about 15 minutes.
10. Taste and season with additional salt and pepper, if necessary.
11. Serve and garnish as desired.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=3022020-01-26T00:11:10+01:00
Chowhound
6 servings
Easy
Total Time: About 1 hr Active: 20 mins
Ingredients
------------------------------------------------------------------------
* 2 tablespoons vegetable oil
* 1 medium red bell pepper, medium dice
* 1 medium yellow onion, medium dice
* 2 medium garlic cloves, coarsely chopped
* 1 pound ground turkey
* 3 tablespoons chili powder
* 2 teaspoons kosher salt, plus more as needed
* 1/2 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon ground cinnamon
* 1 (28-ounce) can diced tomatoes
* 1 cup low-sodium chicken broth or stock
* 2 (14-ounce) cans cannellini beans, drained and rinsed
* 1 bay leaf
Instructions
------------------------------------------------------------------------
1. First, sauté ground turkey with red bell pepper, onion, and
garlic.
2. Add chili powder, cayenne, ground cumin, and a bit of cinnamon to
provide depth and heat.
3. Then stir in canned diced tomatoes and canned white beans and
leave to simmer until the flavors mingle.
4. Simmer for about an hour.
5. Serve with shredded cheddar cheese and sour cream.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=3012020-01-25T23:59:31+01:00
Feed Me Phoebe
Prep Time 5 minutes
Total Time 45 minutes
Servings 4
*Recipe Notes
This is a great make-ahead meal and can keep in the fridge for up to week.
Ingredients
------------------------------------------------------------------------
* 1 tablespoon olive or coconut oil
* 1 small red onion, diced
* 2 garlic cloves, minced
* 1- inch fresh ginger, peeled and minced
* 1 serrano chili pepper, seeded and minced
* 1 teaspoon ground cumin
* 1 teaspoon garam masala
* ¼ teaspoon coriander
* One 15-ounce can diced tomatoes
* 1 teaspoon sea salt
* One 15-ounce can unsweetened full fat coconut milk
* 1 cup red lentils
* 5 ounces baby spinach
Instructions
------------------------------------------------------------------------
1. In a large stock pot or Dutch oven, heat the oil.
2. Saute the onion over medium-high heat until soft, 5 minutes.
3. Add the garlic, ginger, serrano, cumin, garam masala, and
coriander. Cook until very fragrant, 2 minutes.
4. Carefully pour in the tomatoes and add the salt, scraping up any
brown bits that formed on the bottom of the pan.
5. Cook, stirring occasionally, until the liquid has reduced and the
tomato chunks have softened, 5 minutes.
6. Add the coconut milk and 1 cup water. Bring to a boil over high
heat.
7. Stir in the lentils and reduce the heat to medium-low.
8. Cook until the lentils are tender, 25-35 minutes, stirring
occasionally to prevent the lentils from sticking to the bottom of
the pan.
9. Fold in the spinach and cook until wilted, 3 minutes.
10. Serve alongside coconut rice.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=3002020-01-25T23:50:22+01:00
Southern Living
Ingredients
------------------------------------------------------------------------
* 1/4 cup vegetable oil
* 2 tablespoons white wine vinegar
* 1 tablespoon soy sauce
* 2 teaspoons sugar
* 1/2 teaspoon sesame oil
* 1/4 teaspoon dried crushed red pepper
Instructions
------------------------------------------------------------------------
Whisk together all ingredients.
Makes 1/2 cup
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2992019-12-11T10:47:31+01:00https://earthli.com/users/marco
für das Rezept auf Englisch und mit originalen Einheiten (cups FTW!).
]]>
für das
Rezept auf Englisch und mit originalen Einheiten (cups FTW!).
Ingredients
------------------------------------------------------------------------
* 260g Mehl
* 225g Butter, kalt
* 1 Eigelb
* 245g Saurer Halbrahm
* 115g Walnüsse, fein gehackt
* 1 Teelöffel Zimt
* 150g Zucker
Instructions
------------------------------------------------------------------------
1. Mehl und Butter mit den Händen oder dem Metallhacker
(Teigmischer) vermengen.
2. Eigelb hinzufügen und gut mischen.
3. Sauerrahm hinzufügen, gut mischen.
4. Teig kühlen.
5. Fein gehackte Walnüsse, Zimt und Zucker in einer Schüssel
vermengen.
6. Einen Teil des gekühlten Teigs sehr dünn (ca. 3mm) auf einer
bemehlten Oberfläche auswalken.
7. Den Teig mit einer Portion der Nussmischung bestreichen.
8. In Dreiecke schneiden und mit dem breiten Ende zuerst rollen; zu
Hörnern formen.
9. Im vorgeheizten Ofen backen bei 175C für 15-20 Minuten oder bis
sie goldbraun sind.
10. Kann eingefroren sein.
11. Kann im gebrauchsfertigen Zustand auch mit Puderzucker bestreut
werden. (Wir haben das seit vielen Jahren nicht mehr gemacht,
aber es ist eine hübsche Dekoration.)
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2982019-10-22T01:56:31+02:00https://www.earthli.com/recipes/view_recipe.php?id=2972019-10-09T21:01:54+02:00https://earthli.com/users/marco
Betty Bossi
Ingredients
------------------------------------------------------------------------
* butter [1] for sautéing
* 1.1 lbs ground beef
------------------------------------------------------------------------
* 1 onion, finely chopped
* 1 carrot, diced
* 1 large stalk celery, diced
* 1 cup red wine
* 1 cup beef bouillon
* 3 tablespoons tomato paste
* 1 teaspoon paprika
* 1 bay leaf
* 1/2 teaspoon thyme, finely chopped
* salt and pepper to taste
------------------------------------------------------------------------
* 1 lb elbow macaroni
* boiling salted water
------------------------------------------------------------------------
* grated cheese
* applesauce
------------------------------------------------------------------------
[1] The original recipe calls for clarified butter because you can heat
it to a higher temperature. Regular butter is OK, though.
Instructions
------------------------------------------------------------------------
1. Cook the meat first
* Heat butter in pan.
* Divide ground beef into a few smaller portions.
* Sauté the smaller portions individually for about 3 minutes
each.
* Remove from pan before adding next portion.
* Set aside.
2. Add vegetables
* Add onion, carrot and celery to pan and saute briefly.
* Add wine and bring to a boil.
* Add beef bouillon, tomato paste, paprika, bay leaf and sautéd
ground beef to pan.
* Cover pan and simmer for about 30 minutes.
* Add thyme, salt and pepper, to taste.
3. Cook elbows until al dente in salted boiling water, drain.
4. Serve in pasta bowls and top with the meat sauce.
5. Serve with grated cheese and applesauce.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2962019-01-25T01:43:44+01:00https://www.earthli.com/recipes/view_recipe.php?id=2952018-12-29T22:17:38+01:00https://www.earthli.com/recipes/view_recipe.php?id=2942018-11-02T21:35:10+01:00https://www.earthli.com/recipes/view_recipe.php?id=2932018-11-02T21:30:24+01:00https://www.earthli.com/recipes/view_recipe.php?id=2922018-11-02T21:25:41+01:00https://www.earthli.com/recipes/view_recipe.php?id=2912018-05-22T02:32:20+02:00https://www.earthli.com/recipes/view_recipe.php?id=2902018-04-01T19:19:15+02:00https://www.earthli.com/recipes/view_recipe.php?id=2892018-04-01T19:02:21+02:00https://www.earthli.com/recipes/view_recipe.php?id=2882018-03-30T21:31:10+02:00https://www.earthli.com/recipes/view_recipe.php?id=2872018-03-30T21:03:26+02:00https://www.earthli.com/recipes/view_recipe.php?id=2862018-03-30T20:48:41+02:00https://www.earthli.com/recipes/view_recipe.php?id=2852018-02-23T01:01:09+01:00https://www.earthli.com/recipes/view_recipe.php?id=2842018-02-23T00:55:31+01:00https://www.earthli.com/recipes/view_recipe.php?id=2832018-02-23T00:21:07+01:00https://www.earthli.com/recipes/view_recipe.php?id=2822018-02-22T23:59:19+01:00https://www.earthli.com/recipes/view_recipe.php?id=2812018-02-22T23:53:54+01:00https://www.earthli.com/recipes/view_recipe.php?id=2802018-01-26T19:57:09+01:00https://www.earthli.com/recipes/view_recipe.php?id=2792017-11-21T03:38:27+01:00https://www.earthli.com/recipes/view_recipe.php?id=2782017-11-21T03:26:36+01:00https://www.earthli.com/recipes/view_recipe.php?id=2772017-11-21T01:57:26+01:00https://www.earthli.com/recipes/view_recipe.php?id=2762017-11-21T01:35:06+01:00https://www.earthli.com/recipes/view_recipe.php?id=2752017-11-12T15:24:07+01:00https://www.earthli.com/recipes/view_recipe.php?id=2732017-09-06T22:53:09+02:00https://www.earthli.com/recipes/view_recipe.php?id=2722017-06-01T02:37:30+02:00https://www.earthli.com/recipes/view_recipe.php?id=2712016-11-19T13:19:29+01:00https://www.earthli.com/recipes/view_recipe.php?id=2692016-09-07T01:09:38+02:00https://www.earthli.com/recipes/view_recipe.php?id=2682016-09-07T00:54:17+02:00https://www.earthli.com/recipes/view_recipe.php?id=2672016-07-18T00:45:14+02:00https://www.earthli.com/recipes/view_recipe.php?id=2662016-07-18T00:12:58+02:00https://www.earthli.com/recipes/view_recipe.php?id=2652016-07-17T22:39:44+02:00https://www.earthli.com/recipes/view_recipe.php?id=2632016-01-05T15:25:10+01:00https://www.earthli.com/recipes/view_recipe.php?id=2622015-09-13T22:13:25+02:00https://www.earthli.com/recipes/view_recipe.php?id=2612015-04-03T13:18:48+02:00https://www.earthli.com/recipes/view_recipe.php?id=2602015-03-25T12:48:35+01:00https://www.earthli.com/recipes/view_recipe.php?id=2592015-03-25T12:21:02+01:00https://www.earthli.com/recipes/view_recipe.php?id=2582015-03-25T12:01:51+01:00https://www.earthli.com/recipes/view_recipe.php?id=2572015-03-25T11:43:36+01:00https://www.earthli.com/recipes/view_recipe.php?id=2562015-02-22T21:36:59+01:00https://www.earthli.com/recipes/view_recipe.php?id=2552015-02-03T09:45:42+01:00https://earthli.com/users/marco
Comfort of Cooking
Ingredients
------------------------------------------------------------------------
* 6-8 boneless, skinless chicken thighs or 4 chicken breasts (2 lbs.
total)
* Salt and pepper
* 1/2 cup diced onion
* 2 cloves garlic, minced
* 1/2 cup honey
* 1/4 cup ketchup
* 1/2 cup low-sodium soy sauce
* 2 tablespoons vegetable oil or olive oil
* 1/4 teaspoon red pepper flakes
* 4 teaspoons cornstarch
* 1/3 cup water
* 1/2 tablespoon (or more) sesame seeds
* 3 scallions, chopped
Instructions
------------------------------------------------------------------------
1. Place chicken in crock pot and lightly season both sides with salt
and pepper.
2. In a medium bowl, combine onion, garlic, honey, ketchup, soy
sauce, oil and red pepper flakes. Pour over chicken. Cook on low
for 3-4 hours, or high for 2 hours.
3. Remove chicken to a cutting board, leaving sauce. Shred chicken
into bite-sized pieces; set aside.
4. In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water;
add to crock pot. Stir to combine with sauce. Cover and cook sauce
on high for ten more minutes, or until slightly thickened.
Serve chicken over rice, spoon sauce over top. Sprinkle evenly with
sesame seeds and chopped scallions.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2542015-02-03T09:34:26+01:00
Joy the Baker
Here’s why these are the very BEST Chocolate Chip Cookies around.
Using butter two ways (browned and softened) helps create a chewy and crisp
texture. Chewy on the outside and crisp around the edges.
Adding just a touch more than 2 cups of all-purpose flour helps maintain the
not-totally-flat-and-frustrating quality of the cookie.
Brown sugar and an extra kick of molasses lend depth to the sweetness.
Dark chocolate and a touch of sea salt pair bitterness and salty tang to the
sweet cookies.
They’re perfect because of brown butter, sea salt…
Makes about 3 dozen cookies.
Ingredients
------------------------------------------------------------------------
* 1 cup (16 tablespoons) unsalted butter, softened to room temperature
* 1 cup light brown sugar, packed
* 2 teaspoons vanilla extract
* 1 teaspoon molasses
* 1/2 cup granulated sugar
* 1 large egg
* 1 large egg yolk
* 2 1/4 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 cup bittersweet chocolate chips
* 1/2 cup coarsely chopped pecans
* coarse sea salt, to sprinkle on top
Instructions
------------------------------------------------------------------------
1. Line two baking sheets with parchment paper and set aside.
2. Place half the butter (8 tablespoons) in a medium skillet. Melt
the butter over medium heat, swirling it in the pan occasionally.
It’ll foam and froth as it cooks, and start to crackle and pop.
Once the crackling stops, keep a close eye on the melted butter,
continuing to swirl the pan often. The butter will start to smell
nutty, and brown bits will form in the bottom. Once the bits are
amber brown (about 2 1/2 to 3 minutes or so after the sizzling
stops), remove the butter from the burner and immediately pour it
into a small bowl, bits and all. This will stop the butter from
cooking and burning. Allow it to cool for 20 minutes.
3. Beat the remaining 1/2 cup butter with the brown sugar for 3 to 5
minutes, until the mixture is very smooth.
4. Beat in the vanilla extract and molasses.
5. Pour the cooled brown butter into the bowl, along with the
granulated sugar. Beat for 2 minutes, until smooth; the mixture
will lighten in color and become fluffy.
6. Add the egg and egg yolk, and beat for one minute more.
7. Add the flour, salt, and baking soda, beating on low speed just
until everything is incorporated.
8. Use a spatula to fold in the chocolate chips and pecans and finish
incorporating all of the dry flour bits into the dough.
9. Scoop the dough onto a piece of parchment paper, waxed paper, or
plastic wrap. Flatten it slightly into a thick disk, and
refrigerate for at least 30 minutes. About 15 minutes before
you’re ready to begin baking, place racks in the center and
upper third of the oven and preheat your oven to 350°F.
10. Scoop the dough in 2 tablespoon-sized balls onto the prepared
baking sheets. Leave about 2 inches between the cookies;
they’ll spread as they bake.
11. Sprinkle the cookies with sea salt, to taste — as much or as
little as you like.
12. Bake the cookies for 12 to 15 minutes, until they’re golden
brown. Remove them from the oven, and allow them to rest on the
baking sheet for at least 5 minutes before moving them.
Serve warm; or cool completely, and store airtight at room temperature
for several days. For longer storage, wrap well and freeze.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2532015-01-18T12:15:02+01:00https://www.earthli.com/recipes/view_recipe.php?id=2522014-10-25T21:58:33+02:00https://www.earthli.com/recipes/view_recipe.php?id=2512014-02-21T09:15:58+01:00
Gimme Some Oven
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4-6 Servings
Ingredients
------------------------------------------------------------------------
Salad ingredients:
* 2 boneless skinless chicken breasts
* 3 Tbsp. soy sauce
* 2 Tbsp. rice wine vinegar
* salt and pepper
* 2 Tbsp. olive oil
* 1 head Romaine lettuce, shredded
* 4 cups shredded red cabbage
* 1 cup edamame
* 2/3 cup shredded carrots
* 1/2 cup chow mein noodles
* 1/4 cup sliced almonds, toasted
* sesame ginger vinaigrette (see ingredient below)
Sesame Ginger Vinaigrette ingredients:
* 1/4 cup vegetable or olive oil
* 3 Tbsp. honey
* 2 Tbsp. rice wine vinegar
* 1 Tbsp. grated fresh ginger
* 1 Tbsp. soy sauce
* 1 clove garlic, minced
* 2 tsp. sriracha chile sauce (optional)
* 1 tsp. sesame oil
* pinch of salt and pepper
Instructions
------------------------------------------------------------------------
To make the salad:
1. Combine chicken breasts, soy sauce and rice wine vinegar in a
large bowl or ziplock bag and let marinate in the refrigerator for
at least 15 minutes.
2. Remove the chicken from the marinade, and season both sides of
each chicken breast with salt and pepper.
3. Heat oil in a large skillet over medium-high heat. Cook the
chicken for 4 minutes per side or until the chicken is cooked
through and no longer pink inside.
4. Remove and let rest for at least 5 minutes.
5. Then cut into thin strips.
6. In a large bowl, toss together Romaine, red cabbage, edamame,
carrots, chicken, chow mein noodles and almonds until combined.
7. Toss with your desired amount of vinaigrette.
8. Serve immediately.
To make the vinaigrette:
Whisk together all ingredients until combined. You can add more sriracha
for an extra kick.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2502014-02-09T14:03:29+01:00
Diva di Cucina
Ingredients
------------------------------------------------------------------------
* 1 head of cauliflower, cut into bite size pieces
* 1/2 c buttermilk
* 1/2 c flour
* 1 tsp garlic salt
* 1/2 c buffalo sauce (like Frank’s Red Hot Buffalo Wings Sauce)
* 1 tbsp butter, melted
Garnishes
* bleu cheese dressing
* celery and/or carrots
Instructions
------------------------------------------------------------------------
1. Preheat oven to 350ºF.
2. In a large bowl whisk together buttermilk, flour, and garlic salt
until smooth.
3. Place the cauliflower into the bowl of batter and gently toss to
coat.
4. Place the battered cauliflower in a greased baking dish trying to
shake off any excess batter.
5. Bake for 18–20 minutes turning once until some of the edges turn
a nice golden color.
6. While the cauliflower is baking combine the buffalo sauce and
melted butter in a small bowl.
7. Remove the cauliflower from the oven and drizzle the buffalo sauce
mixture over the top and toss to coat.
8. Return the cauliflower to the oven and bake for an additional 5
minutes.
9. Remove the finished cauliflower from the oven and plate with some
fresh veggies and a side of bleu cheese dressing.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2492014-02-09T13:40:08+01:00
Tasty Yummies
Ingredients
------------------------------------------------------------------------
* 2 1/2 cups diced butternut squash
* 1 1/2 cups dried organic chick peas
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 can organic coconut milk
* 1 bunch of fresh spinach, rinsed and roughly chopped (you could also
use kale here)
* 1 1/2 cups freshly shelled peas (you can use frozen here, if you
wish)
* 1-2 large tomatoes, diced
* 3 cups vegetable broth or water
* 3 tablespoons yellow curry powder
* 1 teaspoon kosher salt
* handful of fresh cilantro, roughly chopped (save some for serving)
Instructions
------------------------------------------------------------------------
1. Rinse and sort through the dry chickpeas.
2. Cut the skin off the squash, remove seeds and cut into 1 inch
square cubes.
3. Add all of the ingredients to your slow cooker besides the peas
and spinach.
4. Cook on high for 6 hours.
5. About 20-30 minutes before serving add in the fresh peas and
spinach, and give it a stir.
6. If your sauce seems to be a bit too thin or watery when it is done
cooking, you could make a quick mix of cornstarch and hot water
and pour a tablespoon or two of the mixture into the crock pot,
allow it to simmer a bit longer. This will thicken it right up.
7. Serve over brown basmati or jasmine rice topped with fresh
cilantro, mint or basil and maybe even some shredded coconut.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2482011-11-29T01:04:13+01:00https://www.earthli.com/recipes/view_recipe.php?id=2472011-11-29T01:02:40+01:00https://earthli.com/users/marcohttps://www.earthli.com/recipes/view_recipe.php?id=2462011-11-29T01:00:23+01:00https://www.earthli.com/recipes/view_recipe.php?id=2452011-11-29T00:56:46+01:00https://www.earthli.com/recipes/view_recipe.php?id=2442011-11-29T00:54:32+01:00https://www.earthli.com/recipes/view_recipe.php?id=2432011-11-24T10:58:13+01:00https://www.earthli.com/recipes/view_recipe.php?id=2422011-11-24T10:32:10+01:00
for the recipe
in German and with metric units.
]]>
for the recipe in German and with metric units.
Ingredients
------------------------------------------------------------------------
* 2 cups flour
* 2 sticks butter, chilled (=1 cup =226 grams)
* 1 egg yolk
* 8 ounces sour cream (~1 cup)
* 4 ounces walnuts, finely chopped (~113 grams)
* 1 teaspoon cinnamon
* 3/4 cup sugar
Instructions
------------------------------------------------------------------------
1. Using hands or metal chopper, blend flour and butter together.
2. Add egg yolk and mix well.
3. Add sour cream, mix well.
4. Chill.
5. Combine finely-chopped walnuts, cinnamon and sugar in a bowl.
6. Roll out a portion of the chilled dough *very thinly* on a floured
surface.
7. Spread with equal portion of the nut mixture.
8. Cut into triangles and roll beginning with the wide end first;
shape into horns.
9. Bake at 350 degrees F (175 C) for 20-25 minutes, depending on your
oven or until golden brown.
May be frozen.
May also be sprinkled with powdered sugar when ready to use. (We haven't
done this in many years, but it is a pretty decoration.)
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2412011-09-26T02:51:17+02:00https://www.earthli.com/recipes/view_recipe.php?id=2402011-09-11T21:02:10+02:00https://www.earthli.com/recipes/view_recipe.php?id=2392011-08-02T03:21:40+02:00https://www.earthli.com/recipes/view_recipe.php?id=2382011-07-25T12:49:32+02:00https://www.earthli.com/recipes/view_recipe.php?id=2372010-09-25T18:33:52+02:00https://earthli.com/users/marco
; serves 4.
]]>
;
serves 4.
Ingredients
------------------------------------------------------------------------
* 7 oz. pkg. tortellini
* 10 oz. pkg. frozen peas
* 4 tbsp. wine vinegar
* Juice of 1 lemon
* 1 clove garlic, crushed
* 1/2 c. olive oil
* 3 tsp. Dijon mustard
Instructions
------------------------------------------------------------------------
1. Cook the tortellini; drain and set aside.
2. Rinse peas in cold water; drain and set aside
3. Mix with wire whisk, pour over tortellini and peas and mix
4. Before serving sprinkle with Romano or Parmesan cheese and pepper.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2362010-09-25T12:05:20+02:00
; goes well
with "Flat Beans with Olive Oil"
.
]]>
; goes well with
"Flat Beans with Olive Oil"
.
Ingredients
------------------------------------------------------------------------
* 3/4 cup long-grain rice
* 3 tbsp orzo (check the pasta aisle)
* 1 cup hot water or chicken stock
* 2 tbsp butter
* 1 tsp salt
* Pinch pepper
Instructions
------------------------------------------------------------------------
Wash the rice several times with warm water and drain. Then cover the
rice with hot water and leave for about 15 minutes, then drain. Place
the orzo in a medium sized pot. Stir continuously on medium-low heat,
until the colour turns light brown. Add the butter and rice in the
cooking pot. Saute the rice with butter for 2-3 minutes while stirring.
Pour 1 cup of hot water or chicken stock in it. Add salt and pepper.
Turn the heat to low and cook until the rice absorbs all the water.
Take the cooking pot away from the heat. Open the lid, place a clean
kitchen towel across the top of the pot on the rim and put the lid on
it. Let the Pilaf stand for about 5 minutes. We call this brewing time.
Then serve.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2352010-09-25T12:04:16+02:00
;
goes well with "Pilaf with Orzo"
.
]]>
; goes
well with "Pilaf with Orzo"
.
Ingredients
------------------------------------------------------------------------
* 500 gr flat beans
* 50 ml extra virgin olive oil
* 1 small onion, chopped
* 1 garlic clove, chopped
* 1 tbsp sugar
* 2 tomatoes, diced
* 1 tbsp crushed tomato
* 1 1/2 cups water
* Salt
Instructions
------------------------------------------------------------------------
First, wash the beans, trim both ends and shave along the sides with a
knife. In a large pot place the onion and olive oil. Cook them together
for about 3-4 minutes. Add the beans, garlic, salt, sugar, tomatoes and
crushed tomato. Pour in 1 cup of water. Leave the lid half open and cook
for 35-40 minutes, and add another half cup of water midway through. If
needed, you can add more water later.
Let cool for half an hour, then place in a service plate. Pour in a
little bit of extra virgin olive oil again. Let cool in the fridge. This
dish is served cold as a side.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2342010-09-25T11:55:11+02:00
;
serves 4.
]]>
;
serves 4.
Ingredients
------------------------------------------------------------------------
* 1 1/2 pound beef round steak or lean stew beef
* Salt and pepper
* 1/3 cup all purpose flour
* 2 teaspoons curry paste (such as Thai Red Curry Base)
* 2 cloves garlic, chopped
* 1 red bell pepper, thinly sliced
* 2 medium onions, thinly sliced
* 2 cups canned whole tomatoes, chopped
* 2 cups well-stirred canned unsweetened coconut milk
* 2 tablespoons fresh lime juice
* 1/2 cup sliced scallion greens
* 1/2 cup coarsely chopped fresh cilantro sprigs
* 1/2 cup coarsely chopped basil or Thai basil leaves
Instructions
------------------------------------------------------------------------
Combine flour with salt and pepper to taste and coat meat in flour
mixture. Combine coconut milk with curry paste, mix thoroughly and place
in bottom of crockpot with garlic, pepper, onion, chopped tomatoes.
Simmer on the low heat setting for 6-8 hours, stirring occasionally,
until vegetables are soft and meat is cooked through. Season to taste
with lime juice, and add more salt if necessary.
Sprinkle beef curry with scallions, cilantro, and basil and serve over
rice.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2332010-09-25T11:51:10+02:00
:
"The perfect recipe for an abundant apple season. After one taste,
you’ll want to make it again and again."
]]>
:
"The perfect recipe for an abundant apple season. After one taste, you’ll want
to make it again and again."
Ingredients
------------------------------------------------------------------------
* 4 medium tart cooking apples, sliced (4 cups)
* 3/4 cup packed brown sugar
* 1/2 cup Gold Medal® all-purpose flour
* 1/2 cup quick-cooking or old-fashioned oats
* 1/3 cup butter or margarine, softened
* 3/4 teaspoon ground cinnamon
* 3/4 teaspoon ground nutmeg
* Cream or Ice cream, if desired
Instructions
------------------------------------------------------------------------
1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan
with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients
except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples
are tender when pierced with a fork. Serve warm with cream.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2322010-09-25T11:48:24+02:00
Linda Mclean
"Sweet dark plums are wrapped in a potato dough, and boiled before rolling in
sweetened toasted bread crumbs. My Austrian grandmother made these delicious
dessert dumplings for us every fall. These take some time to make, but to me,
they're well worth the effort."
Ingredients
------------------------------------------------------------------------
Dough
4 large russet potatoes
1/2 teaspoon salt
1 tablespoon butter, softened
2 eggs, beaten
1/4 cup farina
1 cup all-purpose flour, or as needed
Filling
12 Italian prune plums
12 cubes white sugar
Bread Crumbs
1/2 cup butter, melted
1/4 cup white sugar
1 cup dry bread crumbs
Garnish
Additional melted butter and sugar for garnish (optional)
Instructions
------------------------------------------------------------------------
1. Scrub potatoes, and place them into a large pot with enough water
to cover. bring to a boil, and cook until tender, about 40
minutes. Drain, and cool. When potatoes are cool enough to handle,
peel, and press through a ricer into a large bowl. Set aside to
cool. This part of the process can be done as much as one day in
advance.
2. In a large bowl, mix together the prepared potatoes, salt, egg,
and 1 tablespoon of butter until well blended. Gradually stir in
the farina, and then the flour. If dough is still wet, more flour
can be mixed in. Turn dough out onto a floured surface, and knead
until smooth, about 5 to 10 minutes.
3. Split open each plum where it cracks, and remove the pit. Replace
each pit with a sugar cube, and close.
4. On a floured surface, roll out the dough to 1/4 inch thickness.
Cut into twelve 3 inch squares. Place one plum into each square,
and bring the corners around to the top. Pinch together all of the
seams to seal.
5. Bring a large pot of water to a slow boil. Place about 4 dumplings
into the water at a time. Once they float to the surface, continue
to cook them for about 5 more minutes. Transfer cooked dumplings
to a covered bowl, and keep warm.
6. Melt the remaining 1/2 cup of butter in a small skillet over
medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue
to cook and stir until browned. Remove the bread crumbs to a
plate, and roll warm dumplings in the mixture until entirely
coated. To serve, place a dumpling or two on a plate, sprinkle
with a little sugar and a little extra melted butter, if desired.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2312010-09-25T11:43:12+02:00https://www.earthli.com/recipes/view_recipe.php?id=2302010-09-25T11:35:15+02:00
.
]]>
Southern Food
A moist yellow cake; goes well with "orange frosting"
.
Ingredients
------------------------------------------------------------------------
* 2 cups cake flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup butter, softened
* 1 cup sugar
* 3 large eggs, room temperature
* 2 teaspoons vanilla
* 3/4 cup milk
Instructions
------------------------------------------------------------------------
Preheat oven to 350°F. Grease and flour 2 9-inch cake pans.
In bowl, combine flour, baking powder, and salt with a wire whisk.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a
time. Add vanilla and mix until completely combines. Slowly add flour
alternately with milk. At end of addition batter should be smooth.
Divide between 2 pans.
Bake Yellow Cake Recipe for 20 to 25 minutes. Cool 5 minutes in pan,
then invert onto a rack and cool completely before frosting.
For a 9 x 13 pan - Baked at 350 degrees F. for 30 to 38 minutes.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2292010-09-25T11:31:32+02:00
. Makes enough
to fill and frost a 2-layer cake, tube cake, or Bundt cake.
]]>
Southern Food
A sweet orange frosting; goes well with "yellow cake"
. Makes enough to fill
and frost a 2-layer cake, tube cake, or Bundt cake.
Ingredients
------------------------------------------------------------------------
* 3 tablespoons butter
* 33/4 cups confectioners' sugar (1 pound box)
* 4 to 5 tablespoons orange juice (approximately)
* 11/2 teaspoon finely grated orange peel
* few grains salt
Instructions
------------------------------------------------------------------------
1. Cream butter;
2. Add sugar gradually, alternating with enough orange juice to make
frosting the right consistency for spreading;
3. Stir in orange peel and salt.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2282010-08-22T02:53:43+02:00https://www.earthli.com/recipes/view_recipe.php?id=2272010-06-18T14:33:42+02:00https://www.earthli.com/recipes/view_recipe.php?id=2262010-02-20T18:32:10+01:00https://www.earthli.com/recipes/view_recipe.php?id=2252010-02-09T02:21:57+01:00https://www.earthli.com/recipes/view_recipe.php?id=2242009-12-04T09:29:05+01:00
Jason Kottke & Robie
Fluffy, relatively easy pancakes. Recipe feeds four.
The original recipe called them the world's best, a rating which is unlikely to
be scientifically verified, but is entirely plausible.
Ingredients
------------------------------------------------------------------------
Dry ingredients:
* 2 cups/250g flour
* 2 tbsp/31g sugar
* 4 tsp/21g baking powder
* 1 tsp/5g baking soda
* 1 tsp/5g fine salt
Wet ingredients:
* 2 cups/500ml buttermilk (2 cups/500ml milk & 2 tbsp/32ml lemon
juice)
* 4 tbsp/60g melted butter
* 1 tsp/5g vanilla extract
* 2 beaten eggs
Additional:
* 1/2 cup/125g butter for greasing pans
* 1/2 cup/125g butter for topping
* 1/2 cup/125ml maple syrup for topping
Instructions
------------------------------------------------------------------------
1. Combine the dry ingredients in a bowl; whisk; set aside
2. Combine the wet ingredients in a bowl; whisk; set aside
3. Add the wet ingredients to the dry and whisk until just combined
4. Fry in a pan with butter
5. Top with maple syrup and devour
Don't skimp on the ingredients here. Use real butter and real vanilla
extract, but especially real maple syrup and real buttermilk. The
buttermilk might be a bit of a problem, depending on geography; in that
case, there are "good substitutes for buttermilk"
online. We use a tbsp. of lemon juice per cup of milk.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2232009-10-16T17:46:37+02:00https://www.earthli.com/recipes/view_recipe.php?id=2222009-10-11T03:33:41+02:00https://www.earthli.com/recipes/view_recipe.php?id=2212009-10-07T21:35:34+02:00https://www.earthli.com/recipes/view_recipe.php?id=2202009-10-06T00:44:04+02:00https://www.earthli.com/recipes/view_recipe.php?id=2192009-09-01T01:04:58+02:00https://www.earthli.com/recipes/view_recipe.php?id=2182009-08-21T01:19:54+02:00https://www.earthli.com/recipes/view_recipe.php?id=2172009-08-18T01:07:06+02:00https://www.earthli.com/recipes/view_recipe.php?id=2162009-07-02T03:18:06+02:00https://www.earthli.com/recipes/view_recipe.php?id=2152009-06-16T00:25:47+02:00https://www.earthli.com/recipes/view_recipe.php?id=2142009-06-12T01:56:22+02:00https://www.earthli.com/recipes/view_recipe.php?id=2132009-06-12T01:53:00+02:00https://www.earthli.com/recipes/view_recipe.php?id=2122009-05-22T02:03:50+02:00https://www.earthli.com/recipes/view_recipe.php?id=2112009-05-16T19:06:46+02:00https://www.earthli.com/recipes/view_recipe.php?id=2102009-05-11T21:53:46+02:00https://www.earthli.com/recipes/view_recipe.php?id=2092009-05-03T17:05:15+02:00https://www.earthli.com/recipes/view_recipe.php?id=2082009-05-03T15:26:11+02:00https://www.earthli.com/recipes/view_recipe.php?id=2072009-04-23T01:12:39+02:00https://www.earthli.com/recipes/view_recipe.php?id=2062009-04-17T03:14:40+02:00https://www.earthli.com/recipes/view_recipe.php?id=2052009-04-11T21:49:44+02:00https://www.earthli.com/recipes/view_recipe.php?id=2042009-03-29T04:17:19+02:00https://www.earthli.com/recipes/view_recipe.php?id=2032009-02-15T17:15:17+01:00
.
]]>
bluegirl
Slightly sweet, springy and not too crumbly. All-around excellent recipe.
--------------------------------------------------------------------------------
This version uses less sugar than the "original"
.
Ingredients
------------------------------------------------------------------------
* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 1/2 cup white sugar
* 1 teaspoon salt
* 3 1/2 teaspoons baking powder
* 1 egg
* 1 cup milk
* 1/3 cup vegetable oil
Instructions
------------------------------------------------------------------------
1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly
grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking
powder. Stir in egg, milk and vegetable oil until well combined.
Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick
inserted into the center of the loaf comes out clean.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2022009-02-15T17:09:57+01:00
dakota kelly
Light, consistent pancakes that don't stick together at all.
Ingredients
------------------------------------------------------------------------
* 1 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 1/4 cups milk
* 1 egg
* 3 tablespoons butter, melted
Instructions
------------------------------------------------------------------------
1. In a large bowl, sift together the flour, baking powder, salt and
sugar. Make a well in the center and pour in the milk, egg and
melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4
cup for each pancake. Brown on both sides and serve hot.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=2012009-02-03T01:44:49+01:00https://www.earthli.com/recipes/view_recipe.php?id=2002009-01-30T13:21:00+01:00https://www.earthli.com/recipes/view_recipe.php?id=1992009-01-19T03:40:36+01:00https://www.earthli.com/recipes/view_recipe.php?id=1982008-12-06T12:42:31+01:00
Grouprecipes.com
A cheesy white chicken chili, loaded with flavor.
Ingredients
------------------------------------------------------------------------
* 1 tablespoon olive oil
* 2 medium onions, chopped
* 4 cloves garlic, minced
* 2 4-ounce cans chopped green chiles
* 4 cups chopped cooked chicken
* 2 teaspoons ground cumin
* 1 1/2 teaspoons dried oregano, crumbled
* 1/4 teaspoon cayenne or crushed red pepper, depending on taste
* 3 16-ounce cans Great Northern beans, drained & rinsed
* 6 cups chicken broth
* 3 cups Monterey Jack cheese, grated
* salt
* pepper
* sour cream
Instructions
------------------------------------------------------------------------
1. Heat oil in large heavy pot to medium-high.
2. Add onions & saute until translucent, about 10 minutes.
3. Add garlic, chiles, chicken, cumin, oregano and hot pepper. Saute
2 minutes.
4. Add beans and chicken broth.
5. Bring to a boil, reduce heat and simmer 2 hours or more.
6. Add 1 cup of grated cheese.
7. Stir until thick and melted.
8. Season with salt & pepper.
9. Serve with remaining cheese and sour cream.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1972008-12-06T12:37:05+01:00
Elise.com
Ingredients
------------------------------------------------------------------------
* 4 tablespoons unsalted butter
* 2 medium yellow onions, chopped
* 2 teaspoons minced garlic
* 1/8 to 1/4 teaspoon crushed red pepper
* 2 teaspoons curry powder
* 1/2 teaspoon ground coriander
* Pinch ground cayenne pepper (optional)
* 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted
pumpkin*
* 5 cups of chicken broth (or vegetable broth for vegetarian option)
* 2 cups of milk
* 1/2 cup brown sugar
* 1/2 cup heavy cream
Instructions
------------------------------------------------------------------------
1. Melt butter in a 4-quart saucepan over medium-high heat. Add
onions and garlic and cook, stirring often, until softened, about
4 minutes. Add spices and stir for a minute more.
2. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a
boil and reduce heat, simmer for 10 to 15 minutes.
3. Transfer soup, in batches, to a blender or food processor. Cover
tightly and blend until smooth. Return soup to saucepan.
4. With the soup on low heat, add brown sugar and mix. Slowly add
milk while stirring to incorporate. Add cream. Adjust seasonings
to taste. If a little too spicy, add more cream to cool it down.
You might want to add a teaspoon of salt.
5. Serve in individual bowls. Sprinkle the top of each with toasted
pumpkin seeds.
*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the
seeds and stringy stuff, lie face down on a tin-foil lined baking pan.
Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the
flesh. Freeze whatever you don't use for future use.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1962008-12-06T12:32:24+01:00
Allrecipes.com
Ingredients
------------------------------------------------------------------------
* 3/4 pound pasta
* 1 tablespoon olive oil
* 1 pound spicy Italian sausage
* 1 onion, chopped
* 4 cloves garlic, minced
* 1 (14.5 ounce) can chicken broth
* 1 teaspoon dried basil
* 1 (14.5 ounce) can diced tomatoes
* 1 (10 ounce) package frozen chopped spinach
* 1/2 cup grated Parmesan cheese
Instructions
------------------------------------------------------------------------
1. Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain and reserve.
2. In a large skillet, heat oil and sausage; cook through until no
longer pink. During the last 5 minutes of cooking, add onion and
garlic to skillet. Add broth, basil and tomatoes with liquid.
3. Cook over medium heat for 5 minutes to slightly reduce. Add
chopped spinach; cover skillet and simmer on reduced heat until
spinach is tender.
4. Add pasta to skillet and mix together. Sprinkle with cheese and
serve immediately.
I usually have extra peppers around, so I through in two red ones or a
yellow and red one. The more vegetables, the better!
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1952008-04-13T22:13:55+02:00https://www.earthli.com/recipes/view_recipe.php?id=1942007-12-24T00:42:21+01:00https://www.earthli.com/recipes/view_recipe.php?id=1932007-12-04T00:15:56+01:00https://www.earthli.com/recipes/view_recipe.php?id=1922007-11-01T19:36:54+01:00https://www.earthli.com/recipes/view_recipe.php?id=1912007-10-30T09:36:09+01:00https://www.earthli.com/recipes/view_recipe.php?id=1902007-10-30T09:31:23+01:00https://www.earthli.com/recipes/view_recipe.php?id=1892007-10-30T09:04:13+01:00https://www.earthli.com/recipes/view_recipe.php?id=1882007-10-30T08:45:53+01:00https://www.earthli.com/recipes/view_recipe.php?id=1872007-10-30T08:32:06+01:00https://earthli.com/users/marcohttps://www.earthli.com/recipes/view_recipe.php?id=1862007-10-21T13:38:54+02:00https://www.earthli.com/recipes/view_recipe.php?id=1852007-08-31T01:29:01+02:00https://www.earthli.com/recipes/view_recipe.php?id=1842007-08-20T12:42:00+02:00https://www.earthli.com/recipes/view_recipe.php?id=1832007-07-29T03:12:19+02:00https://earthli.com/users/marcohttps://www.earthli.com/recipes/view_recipe.php?id=1822007-07-09T13:01:00+02:00https://www.earthli.com/recipes/view_recipe.php?id=1812007-02-05T03:06:42+01:00https://www.earthli.com/recipes/view_recipe.php?id=1782006-09-21T01:52:29+02:00https://www.earthli.com/recipes/view_recipe.php?id=1772006-07-03T03:34:24+02:00https://www.earthli.com/recipes/view_recipe.php?id=1762006-07-03T03:13:28+02:00https://www.earthli.com/recipes/view_recipe.php?id=1752006-06-15T21:32:33+02:00
RecipeZaar
From a community cookbook submitted by Linda Taylor, this is an easy to prepare
marinade that is great for grilling.
Yield: 1 1/2 cups
Prep time: 3 minutes
Ingredients
------------------------------------------------------------------------
* 1/3 cup wine vinegar
* 1/4 cup ketchup
* 2 tablespoons cooking oil
* 2 tablespoons soy sauce
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/3 teaspoon garlic salt
* 1/2 teaspoon dry mustard
Instructions
------------------------------------------------------------------------
1. Combine all ingredients.
2. Pour marinade over the meat and marinate for 2-3 hours at room
temperature or overnight in the refrigerator.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1742006-04-25T20:06:49+02:00https://earthli.com/users/marcohttps://www.earthli.com/recipes/view_recipe.php?id=1732006-04-24T12:04:12+02:00
Better Homes and Gardens
Makes 4 servings
Prep: 20 minutes
Marinate: 30 minutes to 2 hours
Cook: 8 minutes
Ingredients
------------------------------------------------------------------------
* 4 turkey breast tenderloin steaks, cut 1/2 inch thick (about 1 pound
total)
* 1 cup sliced fresh shiitake mushrooms
* 1/3 cup dry Marsala or dry sherry
* 1/3 cup water
* 1-1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme,
crushed
* 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary,
crushed
* 1/8 teaspoon salt
* 1/8 teaspoon black pepper
* 2 teaspoons olive oil or cooking oil
* 2 teaspoons cold water
* 1 teaspoon cornstarch
* Hot cooked whole wheat linguine (optional)
Instructions
------------------------------------------------------------------------
1. Place turkey in a resealable plastic bag set in a shallow dish. For
marinade, in a small bowl combine mushrooms, Marsala, the 1/3 cup water,
thyme, rosemary, salt, and pepper. Pour over turkey; seal bag. Marinate
in the refrigerator for 30 minutes to 2 hours, turning bag occasionally.
2. Drain turkey, reserving marinade. Pat turkey dry with paper towels.
In a large skillet heat oil over medium heat. Add turkey; cook for 8 to
10 minutes or until turkey is no longer pink (170 degree F), turning
once. Remove turkey from skillet; cover and keep warm.
3. Pour the marinade into skillet. Bring to boiling; reduce heat. Cover
and simmer for 2 minutes.
4. In a small bowl combine the 2 teaspoons water and cornstarch; stir
into marinade in skillet. Cook and stir over medium heat until thickened
and bubbly. Cook and stir for 2 minutes more. If desired, serve the
turkey and mushroom mixture over hot cooked linguine.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1722006-04-24T11:54:05+02:00
Better Homes and Gardens
Prep: 20 minutes
Freeze: up to 3 months
Cook: 15 minutes
Ingredients
------------------------------------------------------------------------
* 1 pound lean ground beef
* 1/2 cup chopped onion (1 medium)
* 1/2 cup chopped green sweet pepper (1 small)
* 2 cloves garlic, minced
* 1 14 1/2-ounce can diced tomatoes, undrained
* 1 8-ounce can tomato sauce
* 2 tablespoons tomato paste
* 1-1/2 teaspoons dried Italian seasoning, crushed
* 1/8 teaspoon black pepper
* 1 recipe Cooked Spaghetti Squash
* 1/4 cup shredded Parmesan cheese (1 ounce)
* Small fresh basil leaves (optional)
Instructions
------------------------------------------------------------------------
1. In a large saucepan cook ground beef, onion, sweet pepper, and garlic
until meat is brown. Drain. Add undrained diced tomatoes, tomato sauce,
tomato paste, Italian seasoning, and black pepper. Bring sauce to
boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring
occasionally.
2. Meanwhile, prepare Cooked Spaghetti Squash. Serve sauce over squash.
Sprinkle with Parmesan cheese. If desired, garnish with basil leaves.
Cooked Spaghetti Squash: Prick a 2 1/2- to 3-pound whole spaghetti
squash in several places with a sharp knife. Place squash in a
microwave-safe baking dish. Microwave, uncovered, on 100% (high) power
for 10 to 15 minutes or until tender. Let stand for 5 minutes. Halve
squash lengthwise and remove seeds. Using 2 forks, shred and separate
the squash pulp into strands. Makes: 6 servings
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1712006-04-24T11:49:46+02:00
Better Homes and Gardens
Makes 6 servings
Prep: 20 minutes
Cook: 2 to 3 hour (high-heat setting) + 5 minutes
Ingredients
------------------------------------------------------------------------
* 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
* 2 medium carrots, coarsely shredded
* 2 tablespoons dry sherry (optional)
* 1 tablespoon soy sauce
* 1 tablespoon rice vinegar
* 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
* 1/4 teaspoon ground black pepper
* 3 14-ounce cans chicken broth
* 1 cup water
* 2 ounces dried rice vermicelli noodles or medium noodles
* 1 6-ounce package frozen pea pods, thawed and halved diagonally
* Soy sauce
Instructions
------------------------------------------------------------------------
1. In a 3-1/2- to 6-quart crockery cooker, combine chicken, carrots,
sherry (if desired), the 1 tablespoon soy sauce, the vinegar,
ginger, and pepper.
2. Stir in chicken broth and the water.
3. Cover and cook on high-heat setting for 2 to 3 hours.
4. Stir in noodles and pea pods.
5. Cover and cook for 5 to 8 minutes more or until noodles are
tender.
6. Serve with additional soy sauce.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1702006-04-24T11:37:14+02:00
Better Homes and Gardens
Prep: 20 min.
Bake: 20 min.
Cool: 15 min.
Stand: 15 min.
Makes about 24 pieces for 8 to 10 appetizer servings.
Ingredients
------------------------------------------------------------------------
* 2 large poblano peppers
* 2 medium sweet red peppers
* 1/2 of an 8-ounce tub plain cream cheese product (about 1/2 cup)
* 2 cloves garlic, minced
* 1 tablespoon snipped fresh cilantro
* 2 teaspoons lime juice
* 1/8 teaspoon ground red pepper
* 4, 7- or 8-inch flour tortillas
Instructions
------------------------------------------------------------------------
1. To roast poblano and sweet red peppers, halve peppers and remove
stems, membranes, and seeds. Place peppers, cut side down, on a
foil-lined baking sheet. Bake in a 425 degrees F oven for 20 to 25
minutes or until skin is bubbly and browned. Wrap the peppers in the
foil; let stand for 15 to 20 minutes or until cool enough to handle.
Pull the skin off gently and slowly using a paring knife,cut peppers
into thin strips.
2. Meanwhile, stir together the cream cheese, garlic, cilantro, lime
juice, and ground red pepper. Spread tortillas with cream cheese
mixture. Lay poblano and red pepper strips over cream cheese. Roll up
tortillas. Wrap with clear plastic wrap.
Refrigerate up to 6 hours.
Unwrap and bias-slice wraps crosswise into 1-1/4-inch slices.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1692006-04-24T11:30:17+02:00
Better Homes and Gardens
Makes 8 servings (10 cups)
Prep: 30 minutes
Cook: 20 minutes
Ingredients
------------------------------------------------------------------------
* 1 pound beef tenderloin roast, cut into 3/4-inch cubes
* 1/4 cup olive oil
* 2 cups chopped carrot
* 1 cup finely chopped celery
* 1 cup finely chopped onion
* 2 tablespoons minced garlic (12 cloves)
* 6 cups beef stock or beef broth
* 1/2 cup tomato puree
* 1/4 cup Cabernet Sauvignon or dry red wine
* 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
* 1-1/2 teaspoons ground coriander
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon salt
* 1 cup quick-cooking barley
* 1/4 cup snipped fresh flat-leaf parsley
* 2 tablespoons snipped fresh basil
Instructions
------------------------------------------------------------------------
1. In a 4-quart Dutch oven, brown half of the meat in hot oil over
medium-high heat; remove meat from Dutch oven.
2. Add remaining meat, carrot, celery, onion, and garlic to Dutch
oven. Cook and stir until meat is brown and onion is tender.
Return all meat to Dutch oven.
3. Stir in beef stock, tomato puree, wine, dried thyme, if using,
coriander, black pepper, and salt.
4. Bring to boiling; stir in barley.
5. Reduce heat.
6. Cook, covered, for 20 to 25 minutes or until meat and vegetables
are tender.
7. Stir in parsley, basil, and fresh thyme, if using.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1682006-04-24T11:13:20+02:00
all recipes
Original recipe yield: 1 - 9 inch square cake.
Prep Time: 25 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 45 Minutes
Servings: 12
Ingredients
------------------------------------------------------------------------
* 1/2 cup white sugar
* 1/2 cup butter
* 1 egg
* 1 cup molasses
* 2 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 1 cup hot water
Instructions
------------------------------------------------------------------------
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a
9 inch square pan.
2. In a large bowl, cream together the sugar and butter.
3. Beat in the egg, and mix in the molasses.
4. In a bowl, sift together the flour, baking soda, salt, cinnamon,
ginger, and cloves.
5. Blend into the creamed mixture.
6. Stir in the hot water.
7. Pour into the prepared pan.
8. Bake 1 hour in the preheated oven, until a knife inserted in the
center comes out clean.
9. Allow to cool in pan before serving.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1672006-04-24T11:06:39+02:00
all recipes
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs
and spices. You won't be slow to say 'yum'!"
Original recipe yield: 6 servings.
Prep Time: 20 Minutes
Cook Time: 12 Hours
Ready In: 12 Hours 20 Minutes
Ingredients
------------------------------------------------------------------------
* 2 pounds beef stew meat, cut into 1 inch cubes
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 clove garlic, minced
* 1 bay leaf
* 1 teaspoon paprika
* 1 teaspoon Worcestershire sauce
* 1 onion, chopped
* 1 1/2 cups beef broth
* 3 potatoes, diced
* 4 carrots, sliced
* 1 stalk celery, chopped
Instructions
------------------------------------------------------------------------
1. Place meat in slow cooker.
2. In a small bowl mix together the flour, salt, and pepper; pour
over meat, and stir to coat meat with flour mixture.
3. Stir in the garlic, bay leaf, paprika, Worcestershire sauce,
onion, beef broth, potatoes, carrots, and celery.
4. Cover, and cook on Low setting for 10 to 12 hours, or on High
setting for 4 to 6 hours.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1662006-03-05T19:07:19+01:00https://earthli.com/users/marcohttps://www.earthli.com/recipes/view_recipe.php?id=1652006-03-05T18:47:51+01:00https://www.earthli.com/recipes/view_recipe.php?id=1642006-03-05T18:24:09+01:00https://www.earthli.com/recipes/view_recipe.php?id=1632006-02-21T00:32:27+01:00https://www.earthli.com/recipes/view_recipe.php?id=1622006-02-06T20:50:33+01:00https://earthli.com/users/marcohttps://www.earthli.com/recipes/view_recipe.php?id=1612006-01-13T04:28:43+01:00https://www.earthli.com/recipes/view_recipe.php?id=1602006-01-06T01:53:02+01:00https://www.earthli.com/recipes/view_recipe.php?id=1592006-01-05T22:03:40+01:00https://www.earthli.com/recipes/view_recipe.php?id=1582006-01-05T22:02:04+01:00https://www.earthli.com/recipes/view_recipe.php?id=1572006-01-05T01:49:36+01:00https://www.earthli.com/recipes/view_recipe.php?id=1562005-12-18T23:30:43+01:00https://www.earthli.com/recipes/view_recipe.php?id=1552005-12-06T22:30:15+01:00https://earthli.com/users/marcohttps://www.earthli.com/recipes/view_recipe.php?id=1542005-12-01T19:02:18+01:00https://www.earthli.com/recipes/view_recipe.php?id=1532005-11-10T22:01:45+01:00https://www.earthli.com/recipes/view_recipe.php?id=1522005-11-10T21:54:10+01:00https://www.earthli.com/recipes/view_recipe.php?id=1512005-11-10T21:47:07+01:00https://www.earthli.com/recipes/view_recipe.php?id=1502005-10-15T00:57:41+02:00https://www.earthli.com/recipes/view_recipe.php?id=1492005-10-02T18:07:56+02:00https://www.earthli.com/recipes/view_recipe.php?id=1482005-10-01T19:42:25+02:00
WineSkinny
Alfredo-style sauce without the calories or cardiac risk. Makes enough for 12
oz. of pasta. Serves at least four as a side dish.
Ingredients
------------------------------------------------------------------------
* 3 tablespoons unsalted butter, softened to room temperature
* 5 ounces sour cream
* pinches of paprika and freshly-grated nutmeg
* 3/4 cup freshly grated, good quality Parmesan
* Cracked black pepper and Kosher salt to taste
Instructions
------------------------------------------------------------------------
1. Combine all ingredients while still cold in a saucepan large
enough to eventually hold cooked pasta.
2. Heat gently over medium-low heat for last couple of minutes of
pasta cooking time.
3. When pasta is finished, add to sauce along with a couple of
spoonfuls of pasta water, then cook all over medium-low heat for
about five minutes, stirring gently.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1472005-10-01T10:18:39+02:00https://www.earthli.com/recipes/view_recipe.php?id=1462005-10-01T10:07:34+02:00https://www.earthli.com/recipes/view_recipe.php?id=1452005-10-01T09:50:01+02:00
)
]]>
)
Ingredients
------------------------------------------------------------------------
* 2 tbs. olive oil
* 1 2-lb. can whole Italian peeled tomatoes
* 3/4 tsp. oregano
* 1 1/2 tsp. salt
* 1/8 tsp. black pepper
Instructions
------------------------------------------------------------------------
1. Pour olive oil in skillet over med. heat.
2. Using hands, squeeze tomatoes to crush them.
3. Add to warm oil, with remaining ingredients.
4. Cook over medium-low heat, breaking up tomatoes, until sauce is
thick...40-60 min.
5. Pass through colander to remove seeds.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1442005-10-01T09:46:18+02:00https://www.earthli.com/recipes/view_recipe.php?id=1432005-10-01T08:14:47+02:00https://www.earthli.com/recipes/view_recipe.php?id=1422005-09-30T18:59:34+02:00https://www.earthli.com/recipes/view_recipe.php?id=1412005-09-21T00:30:45+02:00https://www.earthli.com/recipes/view_recipe.php?id=1402005-09-20T20:09:16+02:00https://www.earthli.com/recipes/view_recipe.php?id=1392005-09-20T20:04:51+02:00https://www.earthli.com/recipes/view_recipe.php?id=1382005-08-22T21:07:47+02:00https://www.earthli.com/recipes/view_recipe.php?id=1372005-08-22T20:35:56+02:00https://www.earthli.com/recipes/view_recipe.php?id=1362005-07-15T15:37:42+02:00https://www.earthli.com/recipes/view_recipe.php?id=1352005-07-11T17:34:19+02:00https://www.earthli.com/recipes/view_recipe.php?id=1342005-07-09T21:25:27+02:00https://www.earthli.com/recipes/view_recipe.php?id=1322005-06-30T21:19:41+02:00https://www.earthli.com/recipes/view_recipe.php?id=1302005-06-30T21:15:20+02:00https://www.earthli.com/recipes/view_recipe.php?id=1292005-06-28T15:58:20+02:00https://www.earthli.com/recipes/view_recipe.php?id=1282005-06-24T20:20:11+02:00https://www.earthli.com/recipes/view_recipe.php?id=1272005-06-15T13:35:07+02:00
Better Homes & Gardens
Ingredients
------------------------------------------------------------------------
* 4 medium skinless, boneless chicken breast halves (about 1 pound
total)
* 2 teaspoons toasted sesame oil
* 1/2 teaspoon crushed red pepper
* 2 tablespoons sugar
* 2 tablespoons peanut butter
* 2 tablespoons soy sauce
* 1 tablespoon cooking oil
* 1 clove garlic, minced
* 4 French-style rolls, split
* 1/4 cup radish sprouts
* 1/2 cup packaged shredded broccoli (broccoli slaw mix)
* 1/4 cup chopped peanuts (optional)
Instructions
------------------------------------------------------------------------
1. Rinse chicken; pat dry. Combine sesame oil and crushed red pepper;
brush over chicken.
2. Grill chicken on the lightly greased rack of an uncovered grill
directly over medium heat for 12 to 15 minutes or until tender and
no longer pink, turning once.
3. Meanwhile, for sauce, in a small saucepan, stir together sugar,
peanut butter, soy sauce, oil, garlic, and 2 tablespoons water.
Cook on medium-low until sugar is dissolved, stirring frequently.
For the last 1 minute of grilling, place split rolls on the grill
rack to toast.
4. To serve, place cooked chicken breasts on bottom halves of rolls;
spoon on sauce and top with radish sprouts, broccoli, peanuts (if
desired), and roll tops.
Makes 4 servings.
Nutritional Information
Nutritional facts per serving
calories: 360, total fat: 14g, saturated fat: 3g, cholesterol: 59mg,
sodium: 852mg, carbohydrate: 29g, fiber: 1g, protein: 28g, vitamin A:
3%, vitamin C: 14%, calcium: 4%, iron: 14%
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1262005-05-29T11:45:20+02:00https://www.earthli.com/recipes/view_recipe.php?id=1252005-05-24T18:19:57+02:00https://www.earthli.com/recipes/view_recipe.php?id=1242005-05-22T19:36:50+02:00https://www.earthli.com/recipes/view_recipe.php?id=1232005-05-16T18:42:33+02:00https://earthli.com/users/marco
South Beach Diet Forums
Tangy, non-sweet ketchup that's chunkier and much more flavorful than anything
you can get out of a bottle.
Ingredients
------------------------------------------------------------------------
* 12 oz. tomato paste
* 12 oz. water
* 6 oz. white vinegar
* 5 packets of Splenda (sugar substitute)
* 1 teaspoon onion powder
* 1 tablespoon salt
* (Optional) pinch of cloves, cumin, other spices you might like.
Instructions
------------------------------------------------------------------------
1. Add all ingredients, except for the water
2. Add half of the water
3. Mix thoroughly
4. Add remaining water until it's the desired consistency*
*All of the water will be on the watery side. Half will give a very
thick sauce in which a spoon stands.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1222005-05-15T10:08:26+02:00https://www.earthli.com/recipes/view_recipe.php?id=1212005-05-10T20:51:15+02:00https://www.earthli.com/recipes/view_recipe.php?id=1202005-05-07T06:28:01+02:00https://www.earthli.com/recipes/view_recipe.php?id=1192005-03-30T22:54:25+02:00
Cookery Art
Ingredients
------------------------------------------------------------------------
* 500 g (1 lb) chicken fillets
* 1 cinnamon stick
* 4 cardamon seeds
* 1 l (1 3/4 pts) coconut milk
* 2 ts chilli paste
* 2 onions
* 2 bay-leaves
* 3 tb brown sugar
* 3 tb fish-sauce
* 3 tb tamarind sauce
* 50 g (2 oz) unsalted peanuts
Instructions
------------------------------------------------------------------------
1. Slice chicken, dice onions.
2. Roast cardamon seeds and cinnamon stem in a wok or a pan for eight
minutes.
3. Add chilli paste and half of the coconut milk. Bring to boil and
boil for three minutes. Add chicken and simmer for ten minutes.
4. Pour in rest of the coconut milk and bring to boil.
5. Stir in all other ingredients and simmer for ten more minutes.
Remove cardamon seeds, cinnamon stem and bay-leaves before
serving.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1182005-03-30T22:52:07+02:00
CD Kitchen
Classic, fluffy cake (Easter 2005)
Ingredients
------------------------------------------------------------------------
* 2/3 cup butter, softened
* 1 2/3 cup sugar
* 3 eggs
* 2 cups flour
* 2/3 cup baking cocoa
* 1 1/4 teaspoon baking soda
* 1 teaspoon salt
* 1 1/3 cup milk
* Powdered sugar, for dusting
Instructions
------------------------------------------------------------------------
In a mixing bowl, cream together the butter and sugar until fluffy. Add
the eggs, one at a time, beating well after each addition.
Combine the flour, cocoa, baking soda, and salt; add to creamed mixture
alternately with the milk, beating until smooth after each addition.
Pour batter into a greased and floured 13 X 9 inch baking pan. Bake at
350F for 35 to 40 minutes, or until cake tests done. Cool. Dust with
powdered sugar.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1172005-03-30T22:48:19+02:00https://www.earthli.com/recipes/view_recipe.php?id=1162005-03-30T22:43:18+02:00
Diana Rattray
Sweet and sour sauce recipe with pineapple, vinegar, garlic, mustard powder, and
ketchup and brown sugar.
Ingredients
------------------------------------------------------------------------
* 1 small can pineapple juice (or juice from a 15-1/4 oz. can
pineapple chunks, drained)
* 1/4 cup ketchup
* 1/4 cup brown sugar
* 1/4 cup vinegar
* 1 1/2 tablespoons cornstarch
* 1/2 teaspoon granulated garlic
* 1/4 teaspoon mustard powder
* 1 tablespoon Worcestershire sauce (or less)
* 1/2 teaspoon ground ginger
Instructions
------------------------------------------------------------------------
Mix all together and cook over medium heat until thickened. May be
prepared in microwave in microwave-safe bowl. Microwave about 4-1/2
minutes on high or until thick, stirring every minute.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1152005-03-30T22:40:34+02:00https://www.earthli.com/recipes/view_recipe.php?id=1142005-03-30T22:36:21+02:00
chuckdarwin
Great Indian recipe from the film Bend It Like Beckham
Ingredients
------------------------------------------------------------------------
* 1/4 cup vegetable oil
* 1 large onions, peeled and cut into small pieces
* 1 bunch fresh coriander, separated into stalks and leaves and
roughly chopped
* 1 small green chilies, chopped into small pieces (or one teaspoon
chili powder)
* 1 large cauliflower, leaves removed and cut evenly into eighths
* 3 large potatoes, peeled and cut into even pieces
* 2 cans diced tomatoes
* fresh ginger, peeled and grated
* fresh garlic, chopped
* 1 teaspoon cumin seeds
* 2 teaspoons turmeric
* 1 teaspoon salt
* 2 teaspoons garam masala
Instructions
------------------------------------------------------------------------
1. Heat vegetable oil in a large saucepan.
2. Add the chopped onion and one teaspoon of cumin seeds to the oil.
3. Stir together and cook until onions become creamy, golden, and
translucent.
4. Add chopped coriander stalks, two teaspoons of turmeric, and one
teaspoon of salt.
5. Add chopped chillis (according to taste) Stir tomatoes into onion
mixture.
6. Add ginger and garlic; mix thoroughly.
7. Add potatoes and cauliflower to the sauce plus a few tablespoons
of water (ensuring that the mixture doesn't stick to the
saucepan).
8. Ensure that the potatoes and cauliflower are coated with the curry
sauce.
9. Cover and allow to simmer for twenty minutes (or until potatoes
are cooked).
10. Add two teaspoons of Garam Masala and stir.
11. Sprinkle chopped coriander leaves on top of the curry.
12. Turn off the heat, cover, and leave for as long as possible
before serving.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1132005-03-30T22:33:23+02:00
Honeysuckle White
Ingredients
------------------------------------------------------------------------
* 1/2 cup lemon juice (concentrate is fine)
* 1/2 cup Worcestershire sauce
* 3 cups red wine (cheap is fine!)
* 4 cups apple cider vinegar
* 2 tablespoons onion powder
* 2 tablespoons paprika
* 3 tablespoons parsley
* 2 tablespoons black pepper
Instructions
------------------------------------------------------------------------
Combine all ingredients in a covered container. Stir. Insert meat into
container. Add enough water (if needed) so that liquid totally covers
meat. Cover container and place in refrigerator. Let sit for at least 2
hours. 4 hours is better. 5-6 hours is great. (8 hours or more is
practically cooking the meat without fire!) Take container to grill.
Remove meat portions from container and place directly over fire.
Delicious!
USE IT TWICE. If you are cooking with a smoker that uses a water pan or
steaming pan, after you have removed the meat from the container, pour
the liquid into the water pan. Extra flavor will steam into your meat as
it cooks.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1122005-03-30T22:31:06+02:00
Valeriekooka
This is an African (Mozambique) curry that can be done with chicken, shrimp, or
crab. Goes well with tomato chutney and onion hot sauce. For shrimp or crab, use
1 pound.
Original recipe yield: 4 servings.
Ingredients
------------------------------------------------------------------------
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, peeled and chopped
* 1 bay leaf
* 1 (14.5 ounce) can whole peeled tomatoes, drained
* 2 teaspoons curry powder
* 1/8 teaspoon salt
* 1 (2 to 3 pound) whole chicken, bones and skin removed, cut into
pieces
* 1 (14 ounce) can unsweetened coconut milk
* 1 lemon, juiced
Instructions
------------------------------------------------------------------------
1. Heat olive oil in a large, heavy skillet over medium heat. Stir in
the onion, garlic, and bay leaf, and saute until onion is lightly
browned. Mix tomatoes, curry powder, and salt into the skillet,
and continue cooking about 5 minutes. Mix in the chicken, and cook
15 to 20 minutes, until no longer pink and juices run clear.
2. Reduce skillet heat to low. Stirring constantly, gradually blend
in the coconut milk over a period of about 10 minutes. Mix in
lemon juice just before serving.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1112005-03-16T04:10:01+01:00https://www.earthli.com/recipes/view_recipe.php?id=1102005-01-24T00:33:06+01:00https://www.earthli.com/recipes/view_recipe.php?id=1092005-01-24T00:20:17+01:00https://www.earthli.com/recipes/view_recipe.php?id=1082005-01-23T15:58:08+01:00https://www.earthli.com/recipes/view_recipe.php?id=1072005-01-23T03:01:06+01:00https://www.earthli.com/recipes/view_recipe.php?id=1062005-01-08T20:57:44+01:00
, "chai"
and "rice
pulao" (rice
pulao instead of plain basmati rice). All of those recipes can also be
found on earthli.com. Just click on the links above!
]]>
https://www.earthli.com/recipes/view_recipe.php?id=1052005-01-08T20:33:44+01:00https://www.earthli.com/recipes/view_recipe.php?id=1042004-11-11T15:47:22+01:00https://www.earthli.com/recipes/view_recipe.php?id=1032004-10-27T14:13:37+02:00https://www.earthli.com/recipes/view_recipe.php?id=1022004-10-27T14:09:25+02:00https://www.earthli.com/recipes/view_recipe.php?id=1012004-09-09T19:50:37+02:00https://www.earthli.com/recipes/view_recipe.php?id=1002004-08-31T13:00:25+02:00https://www.earthli.com/recipes/view_recipe.php?id=992004-05-06T05:59:28+02:00https://www.earthli.com/recipes/view_recipe.php?id=982004-04-21T05:52:19+02:00https://www.earthli.com/recipes/view_recipe.php?id=972004-04-18T22:33:16+02:00https://www.earthli.com/recipes/view_recipe.php?id=962004-02-16T10:28:28+01:00https://www.earthli.com/recipes/view_recipe.php?id=952004-02-11T20:03:45+01:00https://www.earthli.com/recipes/view_recipe.php?id=942004-02-11T19:54:54+01:00https://www.earthli.com/recipes/view_recipe.php?id=932004-01-27T13:57:27+01:00
]]>
Ingredients
------------------------------------------------------------------------
* 6 tablespoons vegetable oil
* 1 medium onion, thinly sliced
* 1 garlic clove, chopped
* 10 whole cloves
* 1 cinnamon stick
* 10 cardamom pods
* 2 bay leaves
* 1/4 teaspoon turmeric powder (optional)
* 1 1/2 cups basmati rice
* 3 cups hot water
* 1 teaspoon salt
* 1 cups frozen mixed peas & carrots
* 1/2 cup golden raisins
* 1/4 cup almonds or cashews
Instructions
------------------------------------------------------------------------
1. Heat the oil in a large pot.
2. Sauté the onion until soft, and add the chopped garlic.
3. Then "splutter fry" the cloves, cinnamon, cardamom, bay leaves and
turmeric powder for 30 seconds to 1 minute.
4. Lower the heat and add the rice.
5. Continue to fry and stir until the rice is well-coated with the
spices and starts to become transparent.
6. Add hot water (exactly double the measure of basmati rice), add
salt and cover the pan.
7. Bring to a boil, then reduce heat.
8. Stir in peas and carrots and cover.
9. Check the rice every 5 minutes or so to see whether the water has
been absorbed and the rice has become tender (taste a grain to
test it).
10. When the rice is done, fry the raisins and almonds in a little
oil and mix into the rice.
11. Do not overcook the rice -- it will get sticky.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=922004-01-20T20:35:17+01:00https://www.earthli.com/recipes/view_recipe.php?id=912003-12-22T00:35:18+01:00https://www.earthli.com/recipes/view_recipe.php?id=902003-12-22T00:14:24+01:00https://www.earthli.com/recipes/view_recipe.php?id=892003-12-20T23:11:24+01:00https://earthli.com/users/marcohttps://www.earthli.com/recipes/view_recipe.php?id=882003-12-15T17:56:22+01:00https://www.earthli.com/recipes/view_recipe.php?id=872003-12-06T01:38:25+01:00https://www.earthli.com/recipes/view_recipe.php?id=852003-12-02T13:18:25+01:00https://earthli.com/users/marcohttps://www.earthli.com/recipes/view_recipe.php?id=862003-11-30T17:12:51+01:00https://earthli.com/users/marcohttps://www.earthli.com/recipes/view_recipe.php?id=842003-11-24T04:07:50+01:00https://www.earthli.com/recipes/view_recipe.php?id=72003-11-16T18:49:06+01:00https://www.earthli.com/recipes/view_recipe.php?id=782003-10-14T20:53:32+02:00https://earthli.com/users/marco
Carolyn Giacalone
Ingredients
------------------------------------------------------------------------
For the filling:
* 6 cups peaches peeled and chopped
* 1/2 teaspoon cinnamon
* 1 teaspoon of vanilla
* 1 teaspoon of cornstarch
* 1/4 cup apple or orange juice
* 1 teaspoon lemon juice
For the topping:
* 1 cup instant oatmeal
* 1/2 cup all purpose flour
* 1/2 cup light brown sugar
* 1/4 cup granulated sugar
* 4 oz sweet chilled butter
Instructions
------------------------------------------------------------------------
1. Preheat oven to 350 degrees.
2. Butter a 2 quart oven-safe dish.
3. In a bowl toss peaches, cinnamon vanilla, cornstarch, apple or
orange juice and lemon juice.
4. Set aside.
5. In another bowl toss oats, flour and sugar until combines.
6. Pulse with cold butter in a food processor or cut cold butter and
mix by hand until butter resembles the shape of small peas.
7. Bake for 30 minutes or until fruit is bubbly and topping is light
brown.
8. Serve warm with vanilla ice cream.
]]>
https://www.earthli.com/recipes/view_recipe.php?id=832003-09-16T19:05:07+02:00https://www.earthli.com/recipes/view_recipe.php?id=402003-09-16T19:02:36+02:00https://www.earthli.com/recipes/view_recipe.php?id=812003-09-14T16:57:29+02:00https://www.earthli.com/recipes/view_recipe.php?id=802003-09-14T16:21:30+02:00https://www.earthli.com/recipes/view_recipe.php?id=792003-09-10T23:32:17+02:00https://www.earthli.com/recipes/view_recipe.php?id=242003-07-31T13:40:19+02:00https://earthli.com/users/marcohttps://www.earthli.com/recipes/view_recipe.php?id=252003-07-31T09:55:17+02:00https://www.earthli.com/recipes/view_recipe.php?id=762003-06-22T18:22:36+02:00https://www.earthli.com/recipes/view_recipe.php?id=752003-06-09T06:06:54+02:00https://earthli.com/users/marcohttps://www.earthli.com/recipes/view_recipe.php?id=742003-06-04T20:08:08+02:00https://earthli.com/users/marcohttps://www.earthli.com/recipes/view_recipe.php?id=732003-05-23T20:27:15+02:00https://www.earthli.com/recipes/view_recipe.php?id=722003-05-23T20:18:22+02:00https://www.earthli.com/recipes/view_recipe.php?id=702003-03-28T17:27:21+01:00https://www.earthli.com/recipes/view_recipe.php?id=312003-03-21T18:16:53+01:00https://www.earthli.com/recipes/view_recipe.php?id=712003-03-21T06:45:23+01:00https://www.earthli.com/recipes/view_recipe.php?id=692003-03-15T13:54:26+01:00https://www.earthli.com/recipes/view_recipe.php?id=682003-03-13T04:01:06+01:00https://www.earthli.com/recipes/view_recipe.php?id=672003-02-27T18:17:21+01:00