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Monkey Bread I | https://www.allrecipes.com/recipe/6815/monkey-bread-i/ | breakfast-and-brunch | LuAnn Connolly | Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy! | 4.74 | 2,206 | 1,620 | 3 (12 ounce) packages refrigerated biscuit dough ; 1 cup white sugar ; 2 teaspoons ground cinnamon ; ½ cup margarine ; 1 cup packed brown sugar ; ½ cup chopped walnuts (Optional); ½ cup raisins | Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart. | 15 mins | 35 mins | 1 hr | 15 | 1 10 inch tube pan | 417.9 | 61.5 | 35.6 | 17.7 | 3.6 | 0.7 | 5.3 | 1.1 | 746.2 | 159.4 | 58.1 | 2 | 20.9 | 186.5 | null | null | 272.5 | 3.2 | null | 0.2 | 42.6 | 0.3 | null | null | null | null | null | null | null | null | null | null | ['Preheat oven to 350 degrees F (175 degrees C). Grease one 9- or 10-inch tube or Bundt® pan.', 'Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar-cinnamon mix.', 'Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in the pan. If using walnuts and raisins, arrange in and among the biscuit pieces as you go along.', 'Melt margarine with the brown sugar in a small saucepan over medium heat. Boil for 1 minute. Pour over the biscuits.', 'Bake in the preheated oven for 35 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.'] | |
Classic Hash Browns | https://www.allrecipes.com/recipe/220520/classic-hash-browns/ | side-dish | Chef John | These classic diner-style hash browns are crispy on the outside and fluffy on the inside. | 4.63 | 323 | 215 | 2 russet potatoes, peeled ; 3 tablespoons clarified butter ; salt and ground black pepper to taste ; 1 pinch cayenne pepper, or to taste ; 1 pinch paprika, or to taste | Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture. Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika. Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes. | 10 mins | 10 mins | 20 mins | 2 | 2 servings | 334 | 37.5 | 1.7 | 19.4 | 12 | 49.2 | 4.4 | 4.9 | 13.4 | 174.4 | 27.4 | 1.8 | 50.1 | 911.4 | null | null | 898.8 | 3.5 | null | 42.4 | 34.7 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.', 'Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.', 'Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.'] | |
Garlic Butter | https://www.allrecipes.com/recipe/36925/garlic-butter/ | side-dish | Denyse | Sometimes the basics are the best! I've used this simple recipe for years to make garlic bread, and any leftovers go great on barbequed steaks, pasta, rice or potatoes. You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste. | 4.66 | 1,067 | 802 | 1 cup butter, softened ; 1 tablespoon minced garlic ; ¼ cup grated Parmesan cheese ; 1 tablespoon garlic salt ; 1 teaspoon Italian seasoning ; ½ teaspoon ground black pepper ; ¼ teaspoon ground paprika | In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth. | 10 mins | null | 10 mins | 16 | 1 cup | 110.3 | 0.5 | null | 12 | 7.6 | 31.9 | 0.8 | 0.1 | 445.5 | 107.8 | 24 | 0.1 | 1.8 | 12.5 | null | null | 387 | 0.2 | null | 0.2 | 1 | null | null | null | null | null | null | null | null | null | null | null | ['Combine softened butter, Parmesan cheese, and minced garlic in a bowl until well combined. Mix in garlic salt, Italian seasoning, pepper, and paprika until smooth and well combined.', 'Taste and adjust seasonings.'] | |
Unbelievable Fish Batter | https://www.allrecipes.com/recipe/145853/unbelievable-fish-batter/ | uncategorized | MargeBC | In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish. | 4.07 | 514 | 429 | 1 cup all-purpose flour ; ½ cup milk ; ½ cup water ; ¼ cup baking powder ; 1 teaspoon salt | Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth. | 10 mins | null | 10 mins | 6 | 2 1/4 cups | 90.9 | 19.4 | 1 | 0.6 | 0.3 | 1.6 | 2.8 | 0.6 | 1,372.1 | 5.4 | 568.3 | 2 | 9.5 | 54.9 | null | null | 38.4 | 1.8 | null | null | 39.1 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.'] | |
Mom's Zucchini Bread | https://www.allrecipes.com/recipe/6698/moms-zucchini-bread/ | breakfast-and-brunch | v monte | Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks. | 4.76 | 10,723 | 8,026 | 3 cups all-purpose flour ; 1 teaspoon salt ; 1 teaspoon baking soda ; 1 teaspoon baking powder ; 1 tablespoon ground cinnamon ; 3 eggs ; 1 cup vegetable oil ; 2 ¼ cups white sugar ; 3 teaspoons vanilla extract ; 2 cups grated zucchini ; 1 cup chopped walnuts | Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. | 20 mins | 1 hr | 1 hr 40 mins | 24 | 2 loaves | 255.2 | 32.1 | 19.2 | 13.1 | 1.7 | 23.3 | 3.3 | 1 | 179.8 | 118.3 | 26.3 | 1.1 | 13.8 | 73.7 | null | null | 51.1 | 1.7 | null | 1.7 | 39.1 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.', 'Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.', 'Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.', 'Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.'] | |
Baked Split Chicken Breast | https://www.allrecipes.com/recipe/231449/baked-split-chicken-breast/ | meat-and-poultry | Prospective PhD | This is a very easy but elegant recipe that looks like you've spent hours in the kitchen when you've barely lifted a finger! | 4.64 | 506 | 371 | 2 large bone-in chicken breast halves with skin ; ¼ cup extra-virgin olive oil ; ½ teaspoon garlic, minced ; ½ teaspoon coarse sea salt ; ½ teaspoon cracked black pepper ; ¼ teaspoon dried rosemary ; ¼ teaspoon dried basil | Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C). | 10 mins | 45 mins | 1 hr 40 mins | 2 | 2 servings | 614.7 | 0.7 | null | 42.2 | 7.9 | 153.3 | 54.5 | 0.3 | 570 | 380.2 | 33.7 | 7.4 | 57.6 | 465.5 | null | null | 186.9 | 33.6 | null | 0.4 | 7.8 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate for at least 45 minutes.', 'Meanwhile, preheat oven to 375 degrees F (190 degrees C).', 'Bake in the preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).'] | |
Baked Teriyaki Chicken | https://www.allrecipes.com/recipe/9023/baked-teriyaki-chicken/ | meat-and-poultry | Anonymous | A much requested chicken recipe! Easy to double for a large group. Delicious! | 4.65 | 7,742 | 5,374 | 1 tablespoon cornstarch ; 1 tablespoon cold water ; ½ cup white sugar ; ½ cup soy sauce ; ¼ cup cider vinegar ; 1 clove garlic, minced ; ½ teaspoon ground ginger ; ¼ teaspoon ground black pepper ; 12 skinless chicken thighs | In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat oven to 425 degrees F (220 degrees C). Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking. | 30 mins | 1 hr | 1 hr 30 mins | 6 | 6 servings | 271.9 | 19.9 | 17.1 | 9.8 | 2.7 | 85.2 | 24.7 | 0.2 | 1,282.3 | 88 | 17.2 | 1.7 | 31.8 | 272.5 | null | null | 58.8 | 11.2 | null | 0.2 | 10.2 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.', 'Combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a small saucepan over low heat. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.', 'Place chicken thighs in the prepared baking dish. Brush both sides of each thigh with the sauce. Reserve any extra sauce for basting.', 'Bake in the preheated oven for 30 minutes.', 'Flip chicken and brush with sauce. Continue to bake, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 more minutes.'] | |
Creamy Garlic and Mushroom Chicken Thighs | https://www.allrecipes.com/recipe/272547/creamy-garlic-and-mushroom-chicken-thighs/ | meat-and-poultry | Kim | A delicious, and relatively easy, way to make chicken thighs! It's great served over wild rice! | 4.35 | 17 | 10 | 1 tablespoon vegetable oil ; 4 skin-on, bone-in chicken thighs ; 1 teaspoon dried thyme ; 1 teaspoon dried oregano ; ½ teaspoon salt ; ½ teaspoon ground black pepper ; 8 ounces cremini mushrooms, sliced ; ½ onion, chopped ; 6 cloves garlic, thinly sliced ; ½ cup dry white wine ; 1 ½ cups chicken broth ; ¼ cup heavy cream ; 1 pinch salt and freshly ground black pepper to taste ; 1 tablespoon chopped fresh parsley, or to taste (Optional) | Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low. Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer. Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving. | 10 mins | 40 mins | 50 mins | 4 | 4 servings | 352.7 | 13.9 | 2.4 | 22 | 7.4 | 93.6 | 19.6 | 1.5 | 997.6 | 198.4 | 54.5 | 2.3 | 30.5 | 413.7 | null | null | 411 | 10.2 | null | 5.4 | 30.6 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.', 'Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.', 'Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.'] | |
Cajun Spice Mix | https://www.allrecipes.com/recipe/149221/cajun-spice-mix/ | everyday-cooking | DiamondLil | This is a mildly hot Cajun spice mix you make yourself with common spices from your pantry. For those who like it hotter, add the optional crushed red pepper. This makes a great oven Cajun hashbrowns! | 4.76 | 433 | 285 | 2 teaspoons salt ; 2 teaspoons garlic powder ; 2 ½ teaspoons paprika ; 1 teaspoon ground black pepper ; 1 teaspoon onion powder ; 1 teaspoon cayenne pepper ; 1 ¼ teaspoons dried oregano ; 1 ¼ teaspoons dried thyme ; ½ teaspoon red pepper flakes (Optional) | Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container. | 5 mins | null | 5 mins | 12 | 1 /4 cup | 5.7 | 1.2 | 0.3 | 0.1 | null | null | 0.2 | 0.5 | 388.2 | 1.3 | 8.5 | 0.5 | 2.9 | 29.5 | null | null | 382 | 0.1 | null | 0.8 | 1.9 | null | null | null | null | null | null | null | null | null | null | null | ['Stir together paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder, cayenne pepper, and red pepper flakes in a bowl until evenly blended.', 'Store spice mix in an airtight container.'] | |
Churros | https://www.allrecipes.com/recipe/24700/churros/ | everyday-cooking | Delia | These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far. | 4.29 | 839 | 624 | 1 cup water ; 2 ½ tablespoons white sugar ; ½ teaspoon salt ; 2 tablespoons vegetable oil ; 1 cup all-purpose flour ; 2 quarts oil for frying ; ½ cup white sugar, or to taste ; 1 teaspoon ground cinnamon | In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture. | 10 mins | 10 mins | 20 mins | 4 | 4 servings | 691.3 | 57.1 | 32.9 | 51.1 | 6.7 | null | 3.3 | 1.1 | 293.1 | 460.1 | 12.7 | 1.5 | 7.8 | 37.2 | null | null | 1.7 | 2.5 | null | null | 57.2 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Combine water, 2 1/2 tablespoons sugar, salt, and 2 tablespoons vegetable oil in a small saucepan and place over medium heat. Bring to a boil and remove from the heat. Stir in flour, stirring until mixture forms a ball.', 'Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C).', "Transfer the dough to a sturdy pastry bag fitted with a medium star tip. Carefully pipe a few 5- to 6-inch strips of dough into the hot oil; work in batches so you don't crowd the fryer. Cook until golden; use a spider or slotted spoon to transfer churros to paper towels to drain.", 'Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.'] | |
Reuben Sandwich II | https://www.allrecipes.com/recipe/47717/reuben-sandwich-ii/ | main-dish | COLETTE G. | These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy! | 4.68 | 672 | 445 | 2 tablespoons butter ; 8 slices rye bread ; 8 slices deli sliced corned beef ; 8 slices Swiss cheese ; 1 cup sauerkraut, drained ; ½ cup Thousand Island dressing | Preheat a large skillet or griddle on medium heat. Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out. Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot. | 15 mins | 10 mins | 25 mins | 4 | 4 sandwiches | 657 | 43.5 | 10.2 | 40.3 | 17.9 | 115 | 32.1 | 4.7 | 1,930.3 | 362.7 | 517.2 | 3.8 | 51.9 | 411.9 | null | null | 658.9 | 9.3 | null | 5.5 | 82.5 | 0.3 | null | null | null | null | null | null | null | null | null | null | ['Preheat a large skillet or griddle on medium heat.', 'Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.', 'Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.'] | |
Simple BBQ Ribs | https://www.allrecipes.com/recipe/16448/simple-bbq-ribs/ | meat-and-poultry | LLOYD RUSHING | Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Back to simplicity, back to the country life. Sigh. | 4.78 | 1,842 | 1,313 | 2 ½ pounds country style pork ribs ; 1 tablespoon garlic powder ; 1 teaspoon ground black pepper ; 2 tablespoons salt ; 1 cup barbeque sauce | Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender. Preheat oven to 325 degrees F (165 degrees C). Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C). | 30 mins | 1 hr 30 mins | 2 hrs | 4 | 4 servings | 440.5 | 24.5 | 16.8 | 22.2 | 7.8 | 127.7 | 33.3 | 0.7 | 4,260.3 | 199.6 | 55.8 | 2 | 38.3 | 517.4 | null | null | 155.9 | 13 | null | 0.9 | 1.3 | 0.7 | null | null | null | null | null | null | null | null | null | null | ['Place ribs in a large pot and cover with water. Stir in kosher salt, garlic powder, and pepper, and bring water to a boil over medium heat. Continue to boil until ribs are tender, 40 to 45 minutes.', 'While the ribs are boiling, preheat the oven to 325 degrees F (165 degrees C).', 'Remove ribs from the pot, and place them in a 9x13-inch baking dish. Pour barbeque sauce over ribs. Cover the baking dish with aluminum foil.', 'Bake in the preheated oven until the internal temperature of the pork has reached 160 degrees F (70 degrees C), 1 to 1 1/2 hours.'] | |
Chef John's Chicken and Mushrooms | https://www.allrecipes.com/recipe/221887/chef-johns-chicken-and-mushrooms/ | meat-and-poultry | Chef John | This chicken and mushrooms recipe video is an experiment in extreme self-control; I wanted to challenge myself to make a chicken and mushrooms recipe using only chicken and mushrooms. | 4.71 | 625 | 452 | 2 chicken breast halves, boneless, skin-on ; salt and ground black pepper to taste ; 2 tablespoons olive oil ; 8 ounces fresh mushrooms, sliced 1/4 inch thick ; 1 pinch salt ; ½ cup water ; 1 tablespoon butter ; salt and ground black pepper to taste | Preheat oven to 400 degrees F (200 degrees C). Season chicken on all sides with salt and ground black pepper. Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes. Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes. Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside. Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat. Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated. Season with salt and pepper. Spoon mushroom sauce over chicken and serve. | 10 mins | 30 mins | 40 mins | 2 | 2 servings | 397.8 | 3.7 | 1.9 | 30.6 | 8.7 | 90.8 | 28.1 | 1.1 | 355.4 | 275 | 7.1 | 0.6 | 10.8 | 358.6 | null | null | 177.4 | 4.7 | null | 2.4 | 18.1 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat oven to 400 degrees F (200 degrees C).', 'Season chicken on all sides with salt and ground black pepper.', 'Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.', 'Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.', 'Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.', 'Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.', 'Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.', 'Season with salt and pepper. Spoon mushroom sauce over chicken and serve.'] | |
Garlic Chicken Fried Brown Rice | https://www.allrecipes.com/recipe/78144/garlic-chicken-fried-brown-rice/ | world-cuisine | JOYCE | Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked. | 4.4 | 237 | 155 | 2 tablespoons vegetable oil, divided ; 8 ounces skinless, boneless chicken breast, cut into strips ; ½ red bell pepper, chopped ; ½ cup green onion, chopped ; 4 cloves garlic, minced ; 3 cups cooked brown rice ; 2 tablespoons light soy sauce ; 1 tablespoon rice vinegar ; 1 cup frozen peas, thawed | Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving. | 20 mins | 15 mins | 35 mins | 3 | 3 servings | 444.4 | 57.4 | 4.1 | 12.8 | 2.3 | 43.1 | 24.3 | 6.6 | 701.4 | 115.3 | 61.4 | 3 | 124.5 | 487.9 | null | null | 1,842.5 | 15.6 | null | 38.9 | 58.4 | 0.4 | null | null | null | null | null | null | null | null | null | null | ['Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.', 'Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.'] | |
Honey Roasted Carrots | https://www.allrecipes.com/recipe/214079/honey-roasted-carrots/ | side-dish | FrackFamily5 CA—>CT | Simple. Easy. Delicious. | 4.52 | 371 | 232 | 8 carrots, peeled ; 3 tablespoons olive oil ; ¼ cup honey ; salt and ground black pepper to taste | Preheat an oven to 350 degrees F (175 degrees C). Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated. Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour. | 10 mins | 40 mins | 50 mins | 4 | 4 servings | 203.9 | 29.1 | 23.2 | 10.4 | 1.4 | null | 1.2 | 3.5 | 124 | 93.8 | 41.7 | 0.5 | 15.1 | 401.5 | null | null | 20,381.3 | 1.4 | null | 7.3 | 23.6 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat an oven to 350 degrees F (175 degrees C).', 'Place whole carrots in a baking dish, and drizzle with olive oil. Mix until carrots are completely covered with oil. Drizzle honey over top, then season with salt and pepper; mix until evenly coated.', 'Bake in the preheated oven until carrots are just tender, about 30 minutes, or longer if you prefer softer carrots.'] | |
Corn Dogs | https://www.allrecipes.com/recipe/35149/corn-dogs/ | main-dish | SUZZANNA | I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard. | 4.57 | 922 | 712 | 1 cup yellow cornmeal ; 1 cup all-purpose flour ; ¼ teaspoon salt ; ⅛ teaspoon black pepper ; ¼ cup white sugar ; 4 teaspoons baking powder ; 1 egg ; 1 cup milk ; 1 quart vegetable oil for frying ; 2 (16 ounce) packages beef frankfurters ; 16 wooden skewers | In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels. | 20 mins | 20 mins | 40 mins | 16 | 16 corndogs | 318.4 | 19.2 | 5.9 | 22.9 | 7.6 | 42.5 | 8.6 | 0.6 | 776 | 206.1 | 78.7 | 1.7 | 14.9 | 136.3 | null | null | 62.5 | 3.8 | null | null | 37.9 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.', 'Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.', 'Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.'] | |
Easy Garlic-Lemon Scallops | https://www.allrecipes.com/recipe/132358/easy-garlic-lemon-scallops/ | seafood | Button | Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick. | 4.61 | 601 | 422 | ¾ cup butter ; 3 tablespoons minced garlic ; 2 pounds large sea scallops ; 1 teaspoon salt ; ⅛ teaspoon pepper ; 2 tablespoons fresh lemon juice | Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque. Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve. | 10 mins | 10 mins | 20 mins | 6 | 6 servings | 408 | 8.9 | 0.2 | 24.4 | 14.6 | 152.4 | 38.5 | 0.1 | 987.9 | 220 | 71.5 | 3.6 | 2 | 635.4 | null | null | 851.3 | 0.1 | null | 3.6 | 1.6 | null | null | null | null | null | null | null | null | null | null | null | ['Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.', 'Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.'] | |
No-Yeast Pizza Crust | https://www.allrecipes.com/recipe/244638/no-yeast-pizza-crust/ | bread | Missy | A tasty, quick pizza crust that uses no yeast. | 4.52 | 463 | 335 | 1 ⅓ cups all-purpose flour ; 1 teaspoon baking powder ; ½ teaspoon salt ; ½ cup fat-free milk ; 2 tablespoons olive oil | Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball. Cover dough with an inverted bowl and let sit for 10 minutes. Roll dough into a 12-inch circle on a baking sheet. | 15 mins | null | 25 mins | 8 | 1 12-inch pizza | 112.3 | 16.9 | 0.7 | 3.6 | 0.5 | 0.3 | 2.8 | 0.6 | 215.8 | 32.6 | 59 | 1.1 | 7.2 | 50.5 | null | null | 31.2 | 1.8 | null | 0.2 | 39 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball. Cover dough with an inverted bowl and let sit for 10 minutes.', 'Roll dough into a 12-inch circle on a baking sheet.'] | |
Classic Bran Muffins | https://www.allrecipes.com/recipe/25224/classic-bran-muffins/ | bread | Janet Kalman Villada | A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish. | 4.79 | 1,755 | 1,371 | 1 ½ cups wheat bran ; 1 cup buttermilk ; ⅓ cup vegetable oil ; 1 egg ; ⅔ cup brown sugar ; ½ teaspoon vanilla extract ; 1 cup all-purpose flour ; 1 teaspoon baking soda ; 1 teaspoon baking powder ; ½ teaspoon salt ; ½ cup raisins | Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. Mix together wheat bran and buttermilk; let stand for 10 minutes. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy! | 20 mins | 20 mins | 40 mins | 12 | 1 dozen | 167.5 | 25.6 | 8.9 | 7.1 | 1.3 | 16.3 | 3.5 | 3.5 | 262.2 | 63.7 | 57.7 | 1.5 | 51.3 | 165.8 | null | null | 26.4 | 2.4 | null | 0.3 | 27.9 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.', 'Mix wheat bran and buttermilk together in a large bowl; let stand for 10 minutes.', 'Meanwhile, beat brown sugar, oil, egg, and vanilla together in a separate bowl until light and fluffy; stir into buttermilk mixture.', 'Sift flour, baking soda, baking powder, and salt together; stir into buttermilk mixture until just blended. Fold in raisins; spoon batter into the prepared muffin cups, filling each 2/3 full.', 'Bake in the preheated oven until tops spring back when lightly pressed, about 15 to 20 minutes. Cool in the tin briefly, then transfer to a wire rack to cool completely.'] | |
Mini Cheesecakes I | https://www.allrecipes.com/recipe/7307/mini-cheesecakes-i/ | desserts | Janice | Easy and so good for holidays, weddings, or whatever the occasion! It is also good with other flavors of fruit pie filling. | 4.67 | 1,187 | 909 | 1 (12 ounce) package vanilla wafers ; 2 (8 ounce) packages cream cheese ; ¾ cup white sugar ; 2 eggs ; 1 teaspoon vanilla extract ; 1 (21 ounce) can cherry pie filling | Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners. Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top. Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling. | 30 mins | 15 mins | 45 mins | 48 | 48 mini cheesecakes | 95.3 | 11.8 | 3.2 | 4.8 | 2.5 | 18 | 1.3 | 0.2 | 54.2 | 43.5 | 11.7 | 0.3 | 2.5 | 34.6 | null | null | 161.3 | 0.5 | null | 0.4 | 5.7 | null | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup miniature muffin tins with paper liners.', 'Crush vanilla wafers. Place 1/2 teaspoon of crushed vanilla wafers into each paper cup.', 'Beat cream cheese, sugar, eggs, and vanilla in a mixing bowl until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.', 'Bake in the preheated oven for 15 minutes until the cheesecake is set. Cool. Top with a teaspoonful of cherry pie filling.'] | |
The Best Chicken Fried Steak | https://www.allrecipes.com/recipe/150306/the-best-chicken-fried-steak/ | meat-and-poultry | norah | I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time. | 4.45 | 1,455 | 1,028 | 4 (1/2 pound) beef cube steaks ; 2 cups all-purpose flour ; 2 teaspoons baking powder ; 1 teaspoon baking soda ; 1 teaspoon black pepper ; ¾ teaspoon salt ; 1 ½ cups buttermilk ; 1 egg ; 1 tablespoon hot pepper sauce (e.g. Tabasco™) ; 2 cloves garlic, minced ; 3 cups vegetable shortening for deep frying ; ¼ cup all-purpose flour ; 4 cups milk ; kosher salt and ground black pepper to taste | Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour. Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve. | 20 mins | 20 mins | 40 mins | 4 | 4 steaks | 791.1 | 71.1 | 16.1 | 34.3 | 11.9 | 123.6 | 47 | 2.1 | 1,393.4 | 309.1 | 556 | 6.6 | 81.8 | 998.6 | null | null | 605.4 | 12.3 | null | 2.1 | 160.3 | 0.8 | null | null | null | null | null | null | null | null | null | null | ['Place steaks between 2 layers of plastic and pound to a thickness of 1/4 inch.', 'Place 2 cups flour in a shallow bowl.', 'Stir together baking powder, baking soda 1 teaspoon pepper, and 3/4 teaspoon salt in second shallow bowl. Add buttermilk, Tabasco sauce, egg, and garlic; stir to combine.', 'Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Place a wire rack over a sheet of parchment paper.', 'While the shortening is heating, dredge a steak in flour to coat; shake off excess. Dip into buttermilk batter; lift up so excess batter drips back into the bowl. Press in flour again to coat both sides completely. Place breaded steak on the wire rack and repeat to bread remaining steaks.', 'Fry steaks, in batches if necessary, until evenly golden brown, 3 to 5 minutes per side. Remove steaks to a paper towel-lined plate to drain. Cover with foil to keep warm while you make the gravy.', 'Drain fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.', 'Return the skillet to medium-low heat; add the reserved oil. Whisk the remaining 1/4 cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.', 'Stir in milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring often, until thick, 6 to 7 minutes. Season with kosher salt and pepper.', 'Transfer steaks to a platter and pour gravy over top.'] | |
Awesome and Easy Creamy Corn Casserole | https://www.allrecipes.com/recipe/18906/awesome-and-easy-creamy-corn-casserole/ | side-dish | LETSGGGO | This truly is the most delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste. Everyone always wants the recipe! Note: The ingredients can be doubled and baked in a 9x13 inch baking dish in almost the same amount of cooking time. | 4.69 | 3,845 | 2,821 | ½ cup butter, melted ; 2 eggs, beaten ; 1 (8.5 ounce) package dry corn bread mix ; 1 (15 ounce) can whole kernel corn, drained ; 1 (14.75 ounce) can creamed corn ; 1 cup sour cream | Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. Bake for 45 minutes in the preheated oven, or until the top is golden brown. | 5 mins | 45 mins | 50 mins | 8 | 8 servings | 376 | 40.4 | 6.6 | 22.4 | 12.2 | 90.4 | 7.3 | 1.8 | 897.3 | 201.3 | 116.3 | 1.6 | 21.6 | 201.6 | null | null | 717.7 | 1.6 | null | 3 | 70.4 | null | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking dish.', 'Mix whole and creamed corn, cornbread mix, sour cream, melted butter, and eggs together in a medium bowl until well combined. Spoon mixture into the prepared dish.', 'Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.'] | |
Basic Biscuits | https://www.allrecipes.com/recipe/20075/basic-biscuits/ | bread | lenihan5 | This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal. | 4.47 | 1,134 | 840 | 2 cups all-purpose flour ; 1 tablespoon baking powder ; ½ teaspoon salt ; ½ cup shortening ; ¾ cup milk | Preheat oven to 450 degrees F (230 degrees C). In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs. Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl. Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure. Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes. | 15 mins | 10 mins | 25 mins | 10 | 8 to 12 biscuits | 191.3 | 20.2 | 0.9 | 10.9 | 2.8 | 1.5 | 3.2 | 0.7 | 225 | 97.7 | 81.1 | 1.3 | 7.8 | 54.4 | null | null | 34.6 | 2.1 | null | null | 46.7 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Preheat oven to 450 degrees F (230 degrees C).', 'In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.', 'Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.', 'Turn dough out onto a lightly floured surface and knead dough briefly, 5 to 7 times. Roll dough out into a 1/2 inch thick sheet and cut out biscuits with a floured cookie cutter. Press together unused dough and repeat rolling and cutting procedure.', 'Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.'] | |
Graham Cracker Crust I | https://www.allrecipes.com/recipe/12254/graham-cracker-crust-i/ | desserts | Carol | This goes great with many pies. | 4.66 | 1,140 | 792 | 1 ½ cups finely ground graham cracker crumbs ; ⅓ cup white sugar ; 6 tablespoons butter, melted ; ½ teaspoon ground cinnamon (Optional) | Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour. | 10 mins | 7 mins | 17 mins | 8 | 1 pie crust | 175.6 | 20.5 | 13.2 | 10.2 | 5.7 | 22.9 | 1.2 | 0.5 | 156.6 | 92.1 | 7.9 | 0.6 | 5 | 24.6 | null | null | 266.9 | 0.9 | null | null | 7.6 | null | null | null | null | null | null | null | null | null | null | null | ['Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a mixing bowl; mix until well blended. Press mixture into the bottom and up the sides of an 8- or 9-inch pie plate.', 'Follow directions for a baked or no-bake crust.'] | |
Easy Paella | https://www.allrecipes.com/recipe/84137/easy-paella/ | world-cuisine | mls | An easy to make paella using chorizo, chicken, and shrimp. | 4.59 | 613 | 415 | 2 tablespoons olive oil ; 1 tablespoon paprika ; 2 teaspoons dried oregano ; salt and black pepper to taste ; 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces ; 2 tablespoons olive oil, divided ; 3 cloves garlic, crushed ; 1 teaspoon crushed red pepper flakes ; 2 cups uncooked short-grain white rice ; 1 pinch saffron threads ; 1 bay leaf ; ½ bunch Italian flat leaf parsley, chopped ; 1 quart chicken stock ; 2 lemons, zested ; 2 tablespoons olive oil ; 1 Spanish onion, chopped ; 1 red bell pepper, coarsely chopped ; 1 pound chorizo sausage, casings removed and crumbled ; 1 pound shrimp, peeled and deveined | In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink. Spread rice mixture onto a serving tray. Top with meat and seafood mixture. | 30 mins | 30 mins | 1 hr | 8 | 8 servings | 736.2 | 45.7 | 1.9 | 35.1 | 10.3 | 202.5 | 55.7 | 2.9 | 1,204.2 | 316.1 | 73.2 | 6.1 | 83.6 | 778.1 | null | null | 1,543.7 | 27.9 | null | 31 | 140.7 | 0.8 | null | null | null | null | null | null | null | null | null | null | ['Mix olive oil, paprika, oregano, salt, and pepper for marinade in a glass bowl.', 'Begin paella: Add chicken and stir to coat. Cover and refrigerate until needed.', 'Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes.', 'Add saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Stir until well combined and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.', 'While the rice is cooking, heat olive oil in a separate skillet over medium heat. Stir in marinated chicken and cook for 3 minutes. Add onion and cook until translucent, about 5 minutes.', 'Add bell pepper and sausage; cook and stir, breaking sausage up with a spatula, for 5 minutes. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.', 'Spread rice mixture onto a serving tray. Top with meat and seafood mixture.'] | |
Best Ever Muffins | https://www.allrecipes.com/recipe/6874/best-ever-muffins/ | bread | Lori | Start with this basic recipe, and add one of several different ingredients for a variety of different muffins. | 4.47 | 1,175 | 953 | 2 cups all-purpose flour ; 3 teaspoons baking powder ; ½ teaspoon salt ; ¾ cup white sugar ; 1 egg ; 1 cup milk ; ¼ cup vegetable oil | Preheat oven to 400 degrees F (205 degrees C). Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups. Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits. Bake for 25 minutes, or until golden. | 10 mins | 25 mins | 35 mins | 12 | 1 dozen | 181.5 | 29.7 | 13.5 | 5.6 | 1 | 17.1 | 3.3 | 0.6 | 233.4 | 50.4 | 96.9 | 1.2 | 7.6 | 58.9 | null | null | 58.7 | 1.9 | null | null | 41.1 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Preheat oven to 400 degrees F (205 degrees C).', 'Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.', 'Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.', 'Bake for 25 minutes, or until golden.'] | |
Simple Garlic Shrimp | https://www.allrecipes.com/recipe/220597/simple-garlic-shrimp/ | seafood | Chef John | If you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy! | 4.81 | 1,513 | 1,059 | 1 ½ tablespoons olive oil ; 1 pound shrimp, peeled and deveined ; salt to taste ; 6 cloves garlic, finely minced ; ¼ teaspoon red pepper flakes ; 3 tablespoons lemon juice ; 1 tablespoon caper brine ; 1 ½ teaspoons cold butter ; ⅓ cup chopped Italian flat leaf parsley, divided ; 1 ½ tablespoons cold butter ; water, as needed | Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley. | 15 mins | 10 mins | 25 mins | 4 | 4 servings | 195.9 | 2.9 | 0.4 | 12 | 4.7 | 188.1 | 19.1 | 0.4 | 243.7 | 107.6 | 52.5 | 3.2 | 34.9 | 226.4 | null | null | 880.9 | 6.8 | null | 15.3 | 13.2 | null | null | null | null | null | null | null | null | null | null | null | ['Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.', 'Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.', 'Stir in garlic and red pepper flakes; cook and stir 1 minute.', 'Stir in lemon juice, caper brine, 1 piece butter, and 1/2 of the parsley. Cook until butter has melted, about 1 minute.', 'Reduce heat to low and stir in remaining 3 pieces butter. Cook and stir until butter has melted, sauce is thick, and shrimp are pink and opaque, 2 to 3 minutes.', 'Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt.', 'Serve shrimp topped with the pan sauce and remaining parsley.'] | |
Manicotti | https://www.allrecipes.com/recipe/13883/manicotti/ | world-cuisine | Anny | Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too! | 4.7 | 756 | 524 | 1 pint part-skim ricotta cheese ; 8 ounces shredded mozzarella cheese ; ¾ cup grated Parmesan cheese ; 2 eggs ; 1 teaspoon dried parsley ; salt to taste ; ground black pepper to taste ; 1 (16 ounce) jar spaghetti sauce ; 5 ½ ounces manicotti pasta | Cook manicotti in boiling water until done. Drain, and rinse with cold water. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well. Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese. Bake 45 minutes, or until bubbly. | 30 mins | 45 mins | 1 hr 15 mins | 4 | 4 servings | 676.3 | 53.2 | 12.6 | 30.9 | 17.1 | 188.8 | 46 | 4.3 | 1,254.7 | 278.5 | 1,043.9 | 3.4 | 85 | 707.9 | null | null | 1,537.9 | 14.3 | null | 2.4 | 128 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Cook manicotti in boiling water until done. Drain, and rinse with cold water.', 'Preheat oven to 350 degrees F (175 degrees C).', 'In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.', 'Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.', 'Bake 45 minutes, or until bubbly.'] | |
Roasted Asparagus with Parmesan | https://www.allrecipes.com/recipe/220195/roasted-asparagus-with-parmesan/ | side-dish | Diane | Asparagus is a yummy vegetable you can use for a side dish or appetizer. | 4.79 | 475 | 304 | olive oil cooking spray ; 1 pound fresh asparagus, tough ends trimmed ; ¼ cup shredded Parmesan cheese ; 1 teaspoon sea salt ; ¼ teaspoon garlic powder, or to taste | Preheat oven to 400 degrees F (200 degrees C). Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray. Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder. Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes. | 5 mins | 15 mins | 20 mins | 4 | 4 servings | 46 | 4.7 | 2.2 | 1.7 | 0.9 | 4.4 | 4.4 | 2.3 | 660.1 | 15.3 | 83.2 | 2.5 | 17.9 | 237.6 | null | null | 880.2 | 2 | null | 6.4 | 59.5 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Preheat oven to 400 degrees F (200 degrees C).', 'Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.', 'Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.', 'Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.'] | |
Stuffed Peppers | https://www.allrecipes.com/recipe/16330/stuffed-peppers/ | main-dish | BDEGER | Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce. | 4.33 | 2,000 | 1,341 | 1 pound ground beef ; ½ cup uncooked long grain white rice ; 1 cup water ; 6 green bell peppers ; 2 (8 ounce) cans tomato sauce ; 1 tablespoon Worcestershire sauce ; ¼ teaspoon garlic powder ; ¼ teaspoon onion powder ; salt and pepper to taste ; 1 teaspoon Italian seasoning | Preheat oven to 350 degrees F (175 degrees C). Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender. | 20 mins | 1 hr | 1 hr 20 mins | 6 | 6 servings | 247.7 | 25.6 | 6.3 | 9.4 | 3.6 | 45.9 | 16 | 3.5 | 563.6 | 84.4 | 39.7 | 3.4 | 41.3 | 658.8 | null | null | 994.5 | 8 | null | 96.2 | 63 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 350 degrees F (175 degrees C).', 'Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.', 'Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.', 'Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.', 'Arrange peppers in a baking dish with the hollowed sides facing upward.', 'Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.', 'Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.', 'Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.'] | |
Cream Corn Like No Other | https://www.allrecipes.com/recipe/53304/cream-corn-like-no-other/ | side-dish | DIANA YOCKEY | This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe. | 4.79 | 2,287 | 1,685 | 2 (10 ounce) packages frozen corn kernels, thawed ; 1 cup heavy cream ; 1 teaspoon salt ; 2 tablespoons granulated sugar ; ¼ teaspoon freshly ground black pepper ; 2 tablespoons butter ; 1 cup whole milk ; 2 tablespoons all-purpose flour ; ¼ cup freshly grated Parmesan cheese | In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot. | 5 mins | 10 mins | 15 mins | 8 | 8 servings | 253.2 | 24.8 | 6.8 | 16.5 | 9.8 | 53.6 | 5.1 | 2.1 | 372.9 | 148.7 | 85.3 | 0.5 | 25.2 | 223.5 | null | null | 755.1 | 2.3 | null | 4.6 | 39.3 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Combine corn, heavy cream, sugar, butter, salt, and pepper in a skillet over medium heat. Cook, stirring occasionally, until butter has melted, 3 to 5 minutes.', 'Meanwhile, whisk together milk and flour in a small bowl until smooth.', 'Add milk mixture to the skillet and continue to cook, stirring constantly, until sauce is thickened and corn is cooked through, about 4 minutes.', 'Remove from the heat, and stir in Parmesan cheese until melted. Serve hot.'] | |
The Best Thai Coconut Soup | https://www.allrecipes.com/recipe/146035/the-best-thai-coconut-soup/ | soups-stews-and-chili | Jessica | Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice. | 4.62 | 1,577 | 1,164 | 1 tablespoon vegetable oil ; 2 tablespoons grated fresh ginger ; 1 stalk lemon grass, minced ; 2 teaspoons red curry paste ; 4 cups chicken broth ; 3 tablespoons fish sauce ; 1 tablespoon light brown sugar ; 3 (13.5 ounce) cans coconut milk ; ½ pound fresh shiitake mushrooms, sliced ; 1 pound medium shrimp - peeled and deveined ; 2 tablespoons fresh lime juice ; salt to taste ; ¼ cup chopped fresh cilantro | Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro. | 35 mins | 30 mins | 1 hr 5 mins | 8 | 8 servings | 367.6 | 8.9 | 2.3 | 32.9 | 27.6 | 86.3 | 13.2 | 2 | 579.4 | 296.4 | 50.2 | 6.9 | 93.5 | 450.8 | null | null | 199.3 | 4.9 | null | 4.9 | 28 | null | null | null | null | null | null | null | null | null | null | null | ['Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.', 'Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.', 'Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.', 'Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.'] | |
Greek Baklava | https://www.allrecipes.com/recipe/9454/greek-baklava/ | world-cuisine | NEONWILLIE | A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired. | 4.83 | 2,325 | 1,688 | 1 (16 ounce) package phyllo dough ; 1 pound chopped nuts ; 1 cup butter ; 1 teaspoon ground cinnamon ; 1 cup water ; 1 cup white sugar ; 1 teaspoon vanilla extract ; ½ cup honey | Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up. | null | null | null | 18 | 3 dozen | 393.1 | 37.5 | 19.9 | 25.9 | 9 | 27.1 | 6.1 | 3.1 | 196.4 | 233.4 | 35.4 | 1.7 | 63.7 | 174.1 | null | null | 320.3 | 3.6 | null | 0.2 | 43.4 | 0.3 | null | null | null | null | null | null | null | null | null | null | ['Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.', 'Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.', 'Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.', 'Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.', 'Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.'] | |
Simple Baked Chicken Breasts | https://www.allrecipes.com/recipe/240208/simple-baked-chicken-breasts/ | meat-and-poultry | Always Cooking Up Something | Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts. | 4.63 | 469 | 312 | 4 skinless, boneless chicken breast halves ; 2 tablespoons olive oil ; 1 tablespoon coarse sea salt ; 1 pinch Creole seasoning (such as Tony Chachere's®), or to taste ; 1 tablespoon water, or as needed | Preheat convection oven to 400 degrees F (200 degrees C). Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan. Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken. | 15 mins | 25 mins | 40 mins | 4 | 4 servings | 190.6 | 0.1 | null | 9.6 | 1.7 | 67.2 | 24.5 | null | 1,418.2 | 86.2 | 12.5 | 16.5 | 43.6 | 215.5 | null | null | 16.6 | 15.6 | null | null | 3.2 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 400 degrees F (200 degrees C).', 'Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.', 'Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).', 'Remove chicken to a plate.', 'Pour chicken broth into the pan and scrape any browned bits off the bottom with a flat-edged wooden spatula. Add more broth if needed to dislodge the browned bits, but not too much or it will be watery.', 'To serve, drizzle the pan sauce over the chicken.'] | |
Asian Orange Chicken | https://www.allrecipes.com/recipe/61024/asian-orange-chicken/ | world-cuisine | HARRY WETZEL | A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall. | 4.46 | 2,095 | 1,507 | 1 ½ cups water ; 2 tablespoons orange juice ; ¼ cup lemon juice ; ⅓ cup rice vinegar ; 2 ½ tablespoons soy sauce ; 1 tablespoon grated orange zest ; 1 cup packed brown sugar ; ½ teaspoon minced fresh ginger root ; ½ teaspoon minced garlic ; 2 tablespoons chopped green onion ; ¼ teaspoon red pepper flakes ; 3 tablespoons cornstarch ; 2 tablespoons water ; 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces ; 1 cup all-purpose flour ; ¼ teaspoon salt ; ¼ teaspoon pepper ; 3 tablespoons olive oil | Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. | 40 mins | 40 mins | 3 hrs 20 mins | 4 | 4 servings | 445.4 | 68.7 | 36.5 | 11.2 | 1.7 | 34.2 | 17.8 | 1.4 | 762.8 | 101.1 | 54.4 | 2.5 | 35.5 | 308.7 | null | null | 145.6 | 12.3 | null | 14.5 | 68.2 | 0.3 | null | null | null | null | null | null | null | null | null | null | ['Combine water, rice vinegar, lemon juice, soy sauce, and orange juice for sauce into a saucepan over medium-high heat. Stir in brown sugar, green onion, orange zest, ginger, garlic, and pepper flakes; bring to a boil. Remove from heat, and cool for 10 to 15 minutes.', 'Place chicken in a resealable plastic bag. Pour in 1 cup cooled sauce. Seal the bag, and refrigerate for at least 2 hours. Reserve the remaining sauce.', 'Mix flour, salt, and pepper in another resealable plastic bag.', 'Remove chicken from the marinade and place into the bag of seasoned flour. Seal the bag and shake to coat.', 'Heat the olive oil in a large skillet over medium heat. Cook chicken in the hot skillet until browned on both sides. Remove to a paper towel-lined plate and cover with aluminum foil. Wipe out the skillet.', 'Pour reserved sauce into the skillet and bring to a boil over medium-high heat.', 'Mix together cornstarch and water until completely smooth. Stir into the boiling sauce. Reduce heat to medium-low, add the chicken, and simmer, stirring occasionally, until cooked through, about 5 minutes.'] | |
Yellow Squash Casserole | https://www.allrecipes.com/recipe/18045/yellow-squash-casserole/ | side-dish | ROSECART | Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good! | 4.61 | 2,361 | 1,768 | 4 cups sliced yellow squash ; ½ cup chopped onion ; 35 buttery round crackers, crushed ; 1 cup shredded Cheddar cheese ; 2 eggs, beaten ; ¾ cup milk ; ¼ cup butter, melted ; 1 teaspoon salt ; ground black pepper to taste ; 2 tablespoons butter | Preheat oven to 400 degrees F (200 degrees C). Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned. | 20 mins | 30 mins | 50 mins | 10 | 1 - 9x13 inch pan | 195.7 | 10.3 | 1.7 | 14.8 | 7.7 | 68.8 | 6.1 | 1.3 | 463.5 | 133.2 | 135.5 | 0.9 | 21.1 | 190.8 | null | null | 487.3 | 1.9 | null | 4.8 | 30.5 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat oven to 400 degrees F (200 degrees C).', 'Place squash and onion in a large skillet over medium heat. Pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.', 'Mix cracker crumbs and cheese together in a medium bowl. Stir half of the cracker mixture into the cooked squash and onions.', 'Mix eggs and milk together in a small bowl, then add to squash mixture.', 'Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.', 'Bake in the preheated oven until lightly browned, about 25 minutes.'] | |
Lemon Drop Shots | https://www.allrecipes.com/recipe/256748/lemon-drop-shots/ | drinks | KATESWIFT | A yummy alcoholic shot perfect for parties... tastes just like the candy! | 4.4 | 10 | 5 | ¾ fluid ounce vodka (such as Absolut®) ; ¾ fluid ounce lemon juice ; 2 ½ teaspoons white sugar, or to taste ; 1 lemon, cut into wedges | Combine vodka and lemon juice in a shot glass. Sprinkle 1/2 teaspoon sugar on top. Place 2 teaspoons sugar in a small plate; dip lemon wedges in sugar. Suck on a sugared lemon after drinking the shot. | 10 mins | null | 10 mins | 1 | 1 serving | 115.8 | 23.9 | 11 | 0.3 | null | null | 1.4 | 5.2 | 3.7 | 2.9 | 67.6 | 0.8 | 14.3 | 185.4 | null | null | 37 | 0.2 | null | 93.7 | 10.5 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Combine vodka and lemon juice in a shot glass. Sprinkle 1/2 teaspoon sugar on top.', 'Place 2 teaspoons sugar in a small plate; dip lemon wedges in sugar. Suck on a sugared lemon after drinking the shot.'] | |
The Best Meatballs | https://www.allrecipes.com/recipe/40399/the-best-meatballs/ | world-cuisine | Geanine | I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference. | 4.65 | 1,558 | 1,152 | 1 pound ground beef ; ½ pound ground veal ; ½ pound ground pork ; 2 cloves garlic, minced ; 2 eggs ; 1 cup freshly grated Romano cheese ; 1 ½ tablespoons chopped Italian flat leaf parsley ; salt and ground black pepper to taste ; 2 cups stale Italian bread, crumbled ; 1 ½ cups lukewarm water ; 1 cup olive oil | Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.) | 30 mins | 20 mins | 50 mins | 8 | 8 servings | 613.4 | 6.6 | 0.3 | 53.2 | 15 | 148.6 | 26.6 | 0.3 | 333.1 | 479.2 | 189.8 | 2.3 | 30.1 | 315.3 | null | null | 184.3 | 10.8 | null | 1.3 | 36.8 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.', 'Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.', 'Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)'] | |
Chicken Salad for One | https://www.allrecipes.com/recipe/275220/chicken-salad-for-one/ | salad | happywife | My fiance loves chicken salad, but it's not for me, so i always end up throwing out extra servings that other recipes make. So, I made a single serving one day and am sharing my recipe so you don't have to waste extra servings either! If you like your chicken salad crunchy, add some cashews! Serve as a sandwich or on top of lettuce! | 4.2 | 5 | 5 | 1 shredded cooked skinless, boneless chicken breast ; 1 hard-boiled egg, chopped ; 1 tablespoon reduced-fat ranch dressing ; 1 ½ tablespoons reduced-fat mayonnaise ; 1 teaspoon paprika ; salt and ground black pepper to taste | Combine chicken, egg, ranch dressing, mayonnaise, paprika, salt, and pepper in a small bowl. Serve. | 15 mins | null | 15 mins | 1 | 1 serving | 600.2 | 5.3 | 2.4 | 32.8 | 7.7 | 389.1 | 67.3 | 0.9 | 657 | 295.1 | 63.4 | 3.3 | 58.1 | 537.2 | null | null | 1,731.8 | 30.3 | null | 1.6 | 31.9 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Combine chicken, egg, ranch dressing, mayonnaise, paprika, salt, and pepper in a small bowl. Serve.'] | |
Sarah's Easy Shredded Chicken Taco Filling | https://www.allrecipes.com/recipe/220326/sarahs-easy-shredded-chicken-taco-filling/ | world-cuisine | Holiday Baker | I put this together one day, wanting tacos, but I did not want ground beef. It is fast to make, as no slow cooker is needed. Serve warmed as a substitute for ground beef in tacos, and serve in a taco shell, with lettuce, tomatoes, cheese, or other favorite toppings. | 4.33 | 123 | 85 | 1 pound skinless, boneless chicken breast halves ; 2 teaspoons vegetable oil ; 1 tablespoon minced onion ; 1 pinch ground cumin ; 1 pinch chili powder ; ¼ cup tomato sauce | Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes. Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks. Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes. Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil. Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes. | 15 mins | 15 mins | 40 mins | 3 | 3 servings | 188.3 | 1.7 | 1 | 6.3 | 1.4 | 78 | 29.8 | 0.5 | 174.9 | 56.4 | 20.6 | 1.4 | 29.7 | 274.3 | null | null | 193.4 | 14.6 | null | 1.9 | 6.3 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Place chicken breasts in a saucepan and cover with water. Bring to a boil over medium heat, then simmer until no longer pink, 10 to 12 minutes.', 'Transfer chicken breasts to a bowl. Allow to cool, then shred with 2 forks.', 'Heat vegetable oil in a saucepan over medium heat. Add onion and cook until translucent, 2 to 3 minutes. Stir in shredded chicken, tomato sauce, cumin, and chili powder.', 'Bring to a boil, then reduce heat to low and simmer until chicken is hot and flavors have blended, about 3 minutes.'] | |
Cosmopolitan Cocktail | https://www.allrecipes.com/recipe/221891/cosmopolitan-cocktail/ | drinks | Home Happy Hour | The cosmopolitan, typically referred to as the 'cosmo,' gained popularity during the 1990s when it was frequently mentioned on the television show Sex and the City. The combination of vodka, orange liqueur, lime juice, and cranberry juice have made it a timeless classic. | 4.72 | 29 | 18 | 1 ½ fluid ounces vodka ; ¼ fluid ounce lime juice ; ¼ fluid ounce triple sec ; ¼ fluid ounce cranberry juice ; 1 cup ice ; 1 lime wedge for garnish | Combine vodka, lime juice, triple sec, and cranberry juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass. Garnish with a lime wedge. | 5 mins | null | 5 mins | 1 | 1 cocktail | 130.5 | 5.6 | 4.2 | null | null | null | 0.1 | 0.2 | 1.3 | 0.4 | 3 | 0.1 | 1.1 | 16.8 | null | null | 7 | null | null | 7.1 | 1.2 | null | null | null | null | null | null | null | null | null | null | null | ['Combine vodka, lime juice, triple sec, and cranberry juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.', 'Garnish with a lime wedge.'] | |
Mom's Scalloped Potatoes | https://www.allrecipes.com/recipe/240290/moms-scalloped-potatoes/ | side-dish | Jane Boswell-Purdy | This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first! | 4.48 | 602 | 433 | 3 pounds potatoes, thinly sliced ; ½ onion, thinly sliced ; 9 tablespoons all-purpose flour, divided ; 6 tablespoons butter, diced and divided ; salt and ground black pepper to taste ; 3 cups whole milk, or as needed | Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more. Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes. Bake in preheated oven until potatoes are tender, 45 to 60 minutes. | 30 mins | 45 mins | 1 hr 15 mins | 6 | 6 servings | 396.1 | 55 | 7.7 | 15.8 | 9.7 | 42.7 | 9.9 | 5.5 | 170.7 | 142.3 | 172.4 | 2.4 | 68.2 | 1,159.5 | null | null | 484 | 6.2 | null | 45.4 | 66 | 0.3 | null | null | null | null | null | null | null | null | null | null | ['Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.', 'Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.', 'Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.', 'Bake in preheated oven until potatoes are tender, 45 to 60 minutes.'] | |
Jambalaya | https://www.allrecipes.com/recipe/31848/jambalaya/ | soups-stews-and-chili | Terri | Spicy jambalaya with chicken and andouille sausage. | 4.76 | 1,020 | 705 | 2 tablespoons peanut oil, divided ; 1 tablespoon Cajun seasoning ; 10 ounces andouille sausage, sliced into rounds ; 1 pound boneless skinless chicken breasts, cut into 1 inch pieces ; 1 onion, diced ; 1 small green bell pepper, diced ; 2 stalks celery, diced ; 3 cloves garlic, minced ; 1 (16 ounce) can crushed Italian tomatoes ; ½ teaspoon red pepper flakes ; ½ teaspoon ground black pepper ; 1 teaspoon salt ; ½ teaspoon hot pepper sauce ; 2 teaspoons Worcestershire sauce ; 1 teaspoon file powder ; 1 ¼ cups uncooked white rice ; 2 ½ cups chicken broth | Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. | 20 mins | 45 mins | 1 hr 5 mins | 6 | 6 servings | 465.1 | 42.4 | 2 | 19.8 | 5.7 | 73.1 | 28.1 | 3 | 1,632.7 | 177.9 | 67.1 | 4 | 57.8 | 666.4 | null | null | 790.8 | 17.6 | null | 20.4 | 112.7 | 2.4 | null | null | null | null | null | null | null | null | null | null | ['Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.', 'In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.', 'Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.'] | |
Fluffy French Toast | https://www.allrecipes.com/recipe/16895/fluffy-french-toast/ | breakfast-and-brunch | Bonnie Molleston | This French toast recipe is different because it uses flour. I have given it to some friends and they've all liked it better than the French toast they usually make! | 4.64 | 4,569 | 2,950 | ¼ cup all-purpose flour ; 1 cup milk ; 1 pinch salt ; 3 eggs ; ½ teaspoon ground cinnamon ; 1 teaspoon vanilla extract ; 1 tablespoon white sugar ; 12 thick slices bread | Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot. | 10 mins | 20 mins | 30 mins | 12 | 12 slices | 122.6 | 19.4 | 3.4 | 2.7 | 0.9 | 48.1 | 4.8 | 0.8 | 230.2 | 23.9 | 77.1 | 1.5 | 11.3 | 81 | null | null | 99.6 | 2.5 | null | null | 45 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Measure flour into a large mixing bowl. Slowly whisk in milk. Whisk in eggs, sugar, vanilla extract, cinnamon, and salt until smooth.', 'Heat a lightly oiled griddle or frying pan over medium heat.', 'Soak bread slices in milk mixture until saturated.', 'Working in batches, cook bread on the preheated griddle or pan until golden brown on each side. Serve hot.'] | |
Quick and Easy Refried Beans | https://www.allrecipes.com/recipe/220642/quick-and-easy-refried-beans/ | side-dish | MarasFlourpower | When you don't have all day to make refried beans and you can't stand the canned ones, these are easy and delicious. | 4.5 | 320 | 232 | 2 tablespoons canola oil ; 2 garlic cloves, peeled ; 2 (15 ounce) cans pinto beans ; 1 teaspoon cumin ; 1 teaspoon chili powder ; salt to taste ; ½ lime, juiced | Heat canola oil in a heavy skillet over medium heat. Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes. Smash garlic cloves in skillet with a fork. Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally. Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined. | 10 mins | 10 mins | 20 mins | 6 | 6 servings | 131.7 | 16.1 | 0.3 | 5.6 | 0.5 | null | 5 | 4.8 | 323.2 | 50.7 | 49.5 | 1.8 | 29.4 | 263.8 | null | null | 136.9 | 1.3 | null | 2.5 | 60.4 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Heat canola oil in a heavy skillet over medium heat.', 'Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes. Smash garlic cloves in the skillet with a fork.', 'Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.', 'Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.'] | |
Quick Cinnamon Rolls | https://www.allrecipes.com/recipe/241917/quick-cinnamon-rolls/ | bread | shaunawillman | Quick and easy cinnamon rolls from scratch, with no yeast, proofing, or kneading necessary! | 3.75 | 452 | 321 | ¼ cup butter, divided (Optional); 2 cups all-purpose flour ; 2 tablespoons white sugar ; 2 teaspoons baking powder ; 1 teaspoon salt ; 3 tablespoons butter, softened (Optional); ¾ cup milk ; 1 egg ; ½ cup white sugar ; ½ cup brown sugar ; 1 tablespoon ground cinnamon ; 1 cup confectioners' sugar (Optional); 4 ounces cream cheese, softened (Optional); ¼ cup butter, softened (Optional); ½ teaspoon vanilla extract (Optional) | Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter. Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms. Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter. Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish. Bake in the preheated oven until rolls are set, 20 to 25 minutes. Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting. | 20 mins | 20 mins | 40 mins | 18 | 18 cinnamon rolls | 222.5 | 31.6 | 20.3 | 9.9 | 6.1 | 36.7 | 2.7 | 0.6 | 262.1 | 88.7 | 61.8 | 0.9 | 6 | 53.8 | null | null | 335.4 | 1.4 | null | null | 28.4 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.', 'Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.', 'Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.', 'Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.', 'Bake in the preheated oven until rolls are set, 20 to 25 minutes.', "Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting."] | |
Enchiladas Verdes | https://www.allrecipes.com/recipe/213700/enchiladas-verdes/ | world-cuisine | gem | I learned this recipe from an amazing cook from Puebla. I've been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream! | 4.65 | 220 | 160 | 2 cloves garlic ; 3 serrano peppers ; 2 ¼ pounds small green tomatillos, husks removed ; 1 cup vegetable oil for frying ; 9 corn tortillas ; 3 cups water ; 4 teaspoons chicken bouillon granules ; ½ store-bought rotisserie chicken, meat removed and shredded ; ¼ head iceberg lettuce, shredded ; 1 cup cilantro leaves ; 1 (8 ounce) container Mexican crema, crema fresca ; 1 cup grated cotija cheese | Cover a large griddle with aluminum foil and preheat to medium-high. Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool. Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb. Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick. Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately. | 30 mins | 30 mins | 1 hr | 9 | 9 enchiladas | 304.1 | 20.8 | 6 | 20.9 | 10.3 | 69.6 | 11.6 | 4.2 | 222.3 | 188.1 | 141.4 | 1.6 | 53.4 | 459.9 | null | null | 712.4 | 5.6 | null | 16.3 | 22.5 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Cover a large griddle with aluminum foil and preheat to medium-high.', 'Cook tomatillos, serrano peppers, and garlic on the hot griddle, turning occasionally, until toasted and blackened — about 5 minutes for garlic, 10 minutes for peppers, and 15 minutes for tomatillos. Remove to a bowl and allow to cool.', 'Heat oil in a small, deep skillet to 350 degrees F (175 degrees C).', 'Lightly fry tortillas, one at a time, in hot oil until warmed through, 3 to 5 seconds per side. Drain on a paper towel-lined plate.', 'Place toasted tomatillos, serrano peppers, and garlic in a blender. Add water and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve chicken bouillon in the mixture, reduce heat, and cook at a simmer until slightly thickened, about 10 minutes.', 'Soak tortillas in sauce, one at a time, for a few seconds. Fill each tortilla with shredded chicken and sprinkle with sauce. Roll up tortillas and place seam-side down in a serving dish.', 'Spoon a generous amount of sauce over rolled tortillas. Top with lettuce, cilantro, crema, and cotija cheese. Pour remaining sauce on top or serve on the side.'] | |
Baked Chicken Wings | https://www.allrecipes.com/recipe/187822/baked-chicken-wings/ | appetizers-and-snacks | Kristin C | Easy, crispy, and delicious. I normally serve with a side of rice, chicken gravy, and a vegetable or salad. | 4.64 | 877 | 622 | 3 tablespoons olive oil ; 3 cloves garlic, pressed ; 2 teaspoons chili powder ; 1 teaspoon garlic powder ; salt and ground black pepper to taste ; 10 chicken wings | Preheat the oven to 375 degrees F (190 degrees C). Combine the olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet. Cook the wings in the preheated oven 1 hour, or until crisp and cooked through. | 10 mins | 1 hr | 1 hr 10 mins | 2 | 10 wings | 532.1 | 3.9 | 0.6 | 43.1 | 9.1 | 96.6 | 31.7 | 1.1 | 122.6 | 388 | 34.1 | 2.1 | 28.3 | 295.9 | null | null | 967.1 | 13.5 | null | 3.4 | 6.3 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 375 degrees F (190 degrees C).', 'Combine the olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet.', 'Cook the wings in the preheated oven 1 hour, or until crisp and cooked through.'] | |
Fried Cabbage with Bacon, Onion, and Garlic | https://www.allrecipes.com/recipe/196732/fried-cabbage-with-bacon-onion-and-garlic/ | side-dish | Kathi Richards Smith | This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive. | 4.63 | 1,176 | 941 | 6 slices bacon, chopped ; 1 large onion, diced ; 2 cloves garlic, minced ; 1 large head cabbage, cored and sliced ; 1 tablespoon salt, or to taste ; 1 teaspoon ground black pepper ; ½ teaspoon onion powder ; ½ teaspoon garlic powder ; ⅛ teaspoon paprika | Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more. | 15 mins | 1 hr | 1 hr 15 mins | 6 | 6 servings | 194.1 | 15.5 | 7.9 | 12.9 | 4.3 | 19 | 6.4 | 5.8 | 1,434.9 | 115.8 | 95.6 | 1.3 | 32.2 | 462.3 | null | null | 240.9 | 2.5 | null | 78.5 | 95.2 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Place bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes.', 'Add onion and garlic; cook and stir until onion caramelizes, about 10 minutes.', 'Immediately stir in cabbage and continue to cook and stir another 10 minutes.', 'Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.'] | |
Balsamic Goat Cheese Stuffed Chicken Breasts | https://www.allrecipes.com/recipe/232224/balsamic-goat-cheese-stuffed-chicken-breasts/ | meat-and-poultry | Amber Maechler | I made this up and my husband and kids loved it! | 4.42 | 96 | 61 | 1 teaspoon olive oil ; 1 shallot, finely diced ; 1 cup balsamic vinegar ; 2 skinless, boneless chicken breast halves ; 2 ounces goat cheese, divided | Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often. Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction. Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C). | 15 mins | 30 mins | 45 mins | 2 | 2 servings | 339.5 | 23.5 | 19.2 | 13.5 | 6.9 | 83.2 | 30.1 | 0.2 | 229.5 | 121.5 | 140.7 | 2.4 | 32.4 | 372 | null | null | 727.6 | 12.7 | null | 2.7 | 11.4 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat oven to 350 degrees F (175 degrees C).', 'Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.', 'Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.', 'Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.', 'Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).'] | |
Honey Garlic Chicken with Rosemary | https://www.allrecipes.com/recipe/254940/honey-garlic-chicken-with-rosemary/ | meat-and-poultry | Linette Gall Kalbach | A succulent, moist, easy-to-make chicken. | 4.48 | 247 | 166 | 3 tablespoons butter ; 1 ½ tablespoons garlic powder ; 2 teaspoons rosemary ; salt and ground black pepper to taste ; ½ cup honey ; 6 skinless chicken thighs | Preheat oven to 375 degrees F (190 degrees C). Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken. Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce. | 20 mins | 35 mins | 55 mins | 6 | 6 chicken thighs | 301 | 25 | 23.7 | 14 | 5.9 | 86.2 | 19.9 | 0.4 | 134.3 | 125.6 | 18.7 | 1.3 | 20.6 | 220.5 | null | null | 237.3 | 8.8 | null | 0.7 | 7.9 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat oven to 375 degrees F (190 degrees C).', 'Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.', 'Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.'] | |
Greek Lemon Chicken and Potatoes | https://www.allrecipes.com/recipe/242352/greek-lemon-chicken-and-potatoes/ | meat-and-poultry | Chef John | I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet. | 4.76 | 1,162 | 700 | 4 pounds skin-on, bone-in chicken thighs ; 1 tablespoon kosher salt ; 1 tablespoon dried oregano ; 1 teaspoon freshly ground black pepper ; 1 teaspoon dried rosemary ; 1 pinch cayenne pepper ; ½ cup fresh lemon juice ; ½ cup olive oil ; 6 cloves garlic, minced ; 3 russet potatoes, peeled and quartered ; ⅔ cup chicken broth, plus splash to deglaze pan ; chopped fresh oregano for garnish | Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan. Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade. Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes. Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm. Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken. Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano. | 10 mins | 50 mins | 1 hr | 4 | 4 servings | 1,138.8 | 34.5 | 2 | 74.5 | 17 | 283.6 | 80.4 | 3 | 1,865.5 | 670.6 | 92.9 | 6.4 | 111.6 | 1,427.8 | null | null | 625 | 35.9 | null | 25.6 | 51.8 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.', 'Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.', 'Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.', 'Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.', 'Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).', 'Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.', 'Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.', 'Transfer potatoes to the platter with chicken.', 'Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan. Strain pan juices over chicken and potatoes. Sprinkle with fresh oregano.'] | |
Thin-Crust Pizza Dough | https://www.allrecipes.com/recipe/257198/thin-crust-pizza-dough/ | bread | Lynda Q | A quick, easy, and delicious recipe for thin-crust pizza. | 4.63 | 247 | 161 | 1 teaspoon active dry yeast ; ¼ teaspoon white sugar ; ¾ cup lukewarm water ; 2 cups all-purpose flour, divided ; ½ teaspoon salt | Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes. Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together. Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan. | 10 mins | null | 15 mins | 4 | 1 pizza crust | 231.5 | 48.3 | 0.4 | 0.7 | 0.1 | null | 6.8 | 1.9 | 293.8 | 5.9 | 11.5 | 3.1 | 15.2 | 87.4 | null | null | null | 5.5 | null | null | 137.8 | 0.5 | null | null | null | null | null | null | null | null | null | null | ["Dissolve yeast and sugar in warm water that's 110 degrees F (44 degrees C) in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 to 8 minutes.", 'Combine 1 3/4 cups flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.', 'Transfer dough to a floured surface and knead until smooth, about 2 minutes. Add remaining 1/4 cup flour if dough is too sticky.', 'Roll dough into a 12-inch circle. Transfer to a greased pizza pan.'] | |
Marinated Flank Steak | https://www.allrecipes.com/recipe/18074/marinated-flank-steak/ | world-cuisine | GUYCON | A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas. | 4.64 | 1,679 | 1,142 | ½ cup vegetable oil ; ⅓ cup soy sauce ; ¼ cup red wine vinegar ; 2 tablespoons fresh lemon juice ; 1 ½ tablespoons Worcestershire sauce ; 1 tablespoon Dijon mustard ; 2 cloves garlic, minced ; ½ teaspoon ground black pepper ; 1 ½ pounds flank steak | In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours. Preheat grill for medium-high heat. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness. | 15 mins | 10 mins | 6 hrs 25 mins | 6 | 6 servings | 275.1 | 3.4 | 0.8 | 22.5 | 4.1 | 27.2 | 14.8 | 0.2 | 934.9 | 202.2 | 18.2 | 1.6 | 18.9 | 244.6 | null | null | 5 | 6.1 | null | 3.3 | 7.5 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade in a 9x13-inch glass baking dish until thoroughly combined.', 'Add flank steak to the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time.', 'When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.', 'Remove steak from the marinade and shake off excess. Discard the remaining marinade.', 'Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness.', 'Remove from the grill and let rest for 5 minutes before slicing and serving.'] | |
Roasted New Red Potatoes | https://www.allrecipes.com/recipe/76954/roasted-new-red-potatoes/ | side-dish | Ben S. | These are roasted potatoes at their best - plain and simple. Red potatoes are tossed with olive oil, and salt and pepper, and then roasted to perfection. | 4.67 | 1,386 | 884 | 3 pounds small red new potatoes, halved ; ¼ cup olive oil ; 1 teaspoon Salt and freshly ground black pepper | Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan. Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish. | null | null | null | 8 | 8 servings | 178.9 | 27.1 | 1.7 | 7 | 1 | null | 3.2 | 2.9 | 301 | 62.9 | 17.3 | 1.3 | 37.5 | 775.4 | null | null | 11.9 | 2.4 | null | 14.7 | 30.7 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 400 degrees F (200 degrees C) and adjust the oven rack to the lowest position.', 'Toss potatoes with oil, salt, and pepper in a bowl. Arrange, cut side down, on a rimmed cookie sheet or jellyroll pan.', 'Roast potatoes in the preheated oven until tender and golden brown, 20 to 30 minutes. Transfer to a serving dish.'] | |
Hamburger Steak with Onions and Gravy | https://www.allrecipes.com/recipe/78370/hamburger-steak-with-onions-and-gravy/ | main-dish | Anne Marie Sweden | An easy-to-make classic featuring tasty hamburger 'steaks' smothered in gravy and onions. Traditionally served with hot white rice or potatoes, it's a great way to dress up a pound of ground beef and you probably have all the ingredients on hand! | 4.61 | 4,020 | 2,886 | 1 pound ground beef ; 1 egg ; ¼ cup bread crumbs ; ⅛ teaspoon ground black pepper ; ½ teaspoon seasoned salt ; ½ teaspoon onion powder ; ½ teaspoon garlic powder ; 1 teaspoon Worcestershire sauce ; 1 tablespoon vegetable oil ; 1 cup thinly sliced onion ; 2 tablespoons all-purpose flour ; 1 cup beef broth ; 1 tablespoon cooking sherry ; ½ teaspoon seasoned salt | In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. | 15 mins | 25 mins | 40 mins | 4 | 4 servings | 318.8 | 13.5 | 2.6 | 18.5 | 6.3 | 115.3 | 23.1 | 1.2 | 597.2 | 166.9 | 49.9 | 3 | 27.4 | 386.9 | null | null | 123.7 | 10.1 | null | 3.5 | 37 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.', 'Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.', 'Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.'] | |
Spanakopita (Greek Spinach Pie) | https://www.allrecipes.com/recipe/18417/spanakopita-greek-spinach-pie/ | world-cuisine | SILVERWOLF | This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough. | 4.51 | 849 | 621 | 3 tablespoons olive oil ; 1 large onion, chopped ; 1 bunch green onions, chopped ; 2 cloves garlic, minced ; 2 pounds spinach, rinsed and chopped ; ½ cup chopped fresh parsley ; 2 eggs, lightly beaten ; ½ cup ricotta cheese ; 1 cup crumbled feta cheese ; 8 sheets phyllo dough ; ¼ cup olive oil | Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot. | 30 mins | 1 hr | 1 hr 30 mins | 5 | 1 - 9x9 inch pan | 494.1 | 31.5 | 5.4 | 34.7 | 11.5 | 100.3 | 18.2 | 7.4 | 893.9 | 312.4 | 494.9 | 7.7 | 175.3 | 1,304.2 | null | null | 12,264.4 | 7.4 | null | 61.8 | 391.1 | 0.3 | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.', 'Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute chopped onion, green onions, and garlic in the hot oil until soft and lightly browned, about 5 minutes. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from the heat and set aside to cool.', 'Mix feta cheese, ricotta cheese, and eggs in a medium bowl until well combined. Stir in spinach mixture.', 'Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with two more sheets of phyllo dough; the sheets will overlap the pan.', 'Spread spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil.', 'Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.', 'Bake in the preheated oven until golden brown, 30 to 40 minutes.', 'Cut into squares and serve while hot.'] | |
The Best Meatballs You'll Ever Have | https://www.allrecipes.com/recipe/72595/the-best-meatballs-youll-ever-have/ | main-dish | BEARNESTA | Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side. | 4.43 | 508 | 384 | 1 pound lean ground beef ; ¾ cup crushed seasoned croutons ; ¼ cup chopped sweet onion ; 1 egg, lightly beaten ; 2 cloves garlic, chopped ; 3 tablespoons Worcestershire sauce ; 1 tablespoon prepared yellow mustard ; 1 teaspoon red pepper flakes ; 1 teaspoon Cajun seasoning ; 1 teaspoon extra virgin olive oil ; 1 tablespoon butter | In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs. Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness. | 15 mins | 20 mins | 35 mins | 4 | 4 servings | 335.8 | 9.7 | 2.3 | 22.5 | 8.9 | 123.1 | 22.7 | 1 | 481.7 | 202.7 | 44.9 | 3.1 | 27.1 | 425.9 | null | null | 477.2 | 8.7 | null | 3.5 | 25.3 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Mix ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning in a large bowl until well combined. Form mixture into meatballs by hand.', 'Melt butter in olive oil in a skillet over medium heat. Place meatballs in the hot skillet. Cook, turning constantly, until desired doneness is reached, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C) for well done.'] | |
German Potato Pancakes | https://www.allrecipes.com/recipe/33118/german-potato-pancakes/ | side-dish | SWIZZLESTICKS | These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup. | 4.6 | 870 | 625 | 2 eggs ; 2 tablespoons all-purpose flour ; ¼ teaspoon baking powder ; ½ teaspoon salt ; ¼ teaspoon pepper ; 6 medium potatoes, peeled and shredded ; ½ cup finely chopped onion ; ¼ cup vegetable oil | In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels. | 25 mins | 6 mins | 45 mins | 6 | 6 servings | 283.3 | 40.7 | 2.4 | 11 | 2 | 62 | 6.8 | 5 | 245.5 | 98.8 | 46.7 | 2.2 | 53.1 | 942.5 | null | null | 86 | 4.1 | null | 43 | 49.2 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Beat eggs, flour, baking powder, salt, and pepper together in a large bowl; stir in potatoes and onion.', 'Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of potato mixture into hot oil in batches. Press to flatten. Cook until browned and crisp, about 3 minutes on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining potato mixture.'] | |
The Whole Jar of Peanut Butter Cookies | https://www.allrecipes.com/recipe/11520/the-whole-jar-of-peanut-butter-cookies/ | desserts | Kevin Ryan | This cookie got its name because a whole 18-ounce jar of peanut butter is used to make it. It is the creamiest, moistest cookie I have ever had, and bound to be a favorite with anyone who makes them. Just don't over bake them! | 4.69 | 877 | 713 | 1 cup butter, softened ; 1 cup white sugar ; 1 cup packed brown sugar ; 2 eggs ; 1 egg yolk ; 2 teaspoons vanilla extract ; 1 (18 ounce) jar peanut butter ; 2 cups all-purpose flour ; 1 teaspoon baking soda ; ½ teaspoon salt ; 1 cup chopped peanuts | In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked. | null | null | null | 30 | 5 dozen | 271.6 | 24.5 | 15.6 | 17.5 | 6.2 | 35.5 | 6.9 | 1.6 | 210 | 157.2 | 23 | 0.9 | 37.6 | 166.9 | null | null | 213.3 | 4.6 | null | null | 36.1 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.', 'Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.', 'Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.'] | |
German Hamburgers (Frikadellen) | https://www.allrecipes.com/recipe/221351/german-hamburgers-frikadellen/ | world-cuisine | Amy | The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup. | 4.32 | 47 | 33 | 1 Kaiser roll ; ⅔ pound ground beef ; ⅓ pound ground pork ; 1 onion, finely chopped ; ¼ cup chopped fresh parsley ; 1 egg ; 1 teaspoon Hungarian hot paprika (Optional); salt and ground black pepper to taste | Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl. Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs. Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side. | 20 mins | 10 mins | 40 mins | 4 | 4 servings | 272.1 | 8.5 | 1.5 | 16 | 6 | 116.8 | 22.4 | 1 | 137.8 | 144.4 | 40.4 | 2.6 | 26.4 | 351.2 | null | null | 680.1 | 9.1 | null | 7.6 | 33.1 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.', 'Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.', 'Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.'] | |
Sweet Potato Pie I | https://www.allrecipes.com/recipe/12142/sweet-potato-pie-i/ | desserts | COUGAAR | This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had. | 4.79 | 3,203 | 2,396 | 1 (1 pound) sweet potato ; ½ cup butter, softened ; 1 cup white sugar ; ½ cup milk ; 2 eggs ; ½ teaspoon ground nutmeg ; ½ teaspoon ground cinnamon ; 1 teaspoon vanilla extract ; 1 (9 inch) unbaked pie crust | Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools. | 30 mins | 1 hr 50 mins | 2 hrs 20 mins | 8 | 1 9-inch pie | 389.4 | 47.8 | 28.3 | 20.6 | 9.8 | 78.2 | 4.5 | 2.6 | 253.7 | 185.6 | 49.2 | 1.2 | 21.1 | 251.2 | null | null | 8,496 | 2.1 | null | 1.4 | 30.7 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Place whole sweet potato in pot and cover with water; bring to a boil. Boil until tender when pierced with a fork, 40 to 50 minutes.', 'Preheat the oven to 350 degrees F (175 degrees C).', 'Remove sweet potato from the pot and run under cold water. Remove and discard skin.', 'Break sweet potato flesh apart and place in a bowl. Add butter and mix with an electric mixer until well combined. Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.', 'Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes.', 'Remove from the oven and let cool before serving.'] | |
Best Bread Machine Bread | https://www.allrecipes.com/recipe/17215/best-bread-machine-bread/ | bread | SHECOOKS2 | This recipe is easy and foolproof. It makes a very soft and tasty loaf of bread with a flaky crust. | 4.66 | 3,601 | 2,865 | 1 cup warm water (110 degrees F/45 degrees C) ; 2 tablespoons white sugar ; 1 (.25 ounce) package bread machine yeast ; ¼ cup vegetable oil ; 3 cups bread flour ; 1 teaspoon salt | Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start. | 10 mins | 40 mins | 3 hrs | 12 | 1 - 1 1/2 pound loaf | 173.9 | 27.1 | 2.2 | 5.2 | 0.7 | null | 4.3 | 0.9 | 195.4 | 46.6 | 6.2 | 1.6 | 9.3 | 46.2 | null | null | 0.7 | 3.7 | null | null | 76.3 | 0.3 | null | null | null | null | null | null | null | null | null | null | ['Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.'] | |
Best Green Bean Casserole | https://www.allrecipes.com/recipe/18379/best-green-bean-casserole/ | side-dish | Jan | This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese. | 4.63 | 1,042 | 642 | 2 (14.5 ounce) cans green beans, drained ; 1 (10.75 ounce) can condensed cream of mushroom soup ; 1 (6 ounce) can French fried onions ; 1 cup shredded Cheddar cheese | Preheat oven to 350 degrees F (175 degrees C). Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese. Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown. | 10 mins | 15 mins | 25 mins | 6 | 6 servings | 321.7 | 20.2 | 3.1 | 23.2 | 8.7 | 19.8 | 6.6 | 2.3 | 1,068.3 | 209.1 | 164.4 | 1.5 | 7.3 | 50 | null | null | 541.8 | 1.3 | null | 1.4 | 4.4 | null | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 350 degrees F (175 degrees C).', 'Mix green beans and condensed soup together in a large microwave-safe bowl until well combined. Microwave on high until warm, 3 to 5 minutes.', 'Stir 1/2 cup Cheddar cheese into the green bean mixture. Microwave on high for 2 to 3 minutes.', 'Transfer mixture to a casserole dish and spread evenly over the bottom. Sprinkle French-fried onions over top, then sprinkle with remaining Cheddar.', 'Bake in the preheated oven until cheese is melted and the onions are just turning brown, about 10 minutes.'] | |
Original Nestle® Toll House Chocolate Chip Cookies | https://www.allrecipes.com/recipe/174864/original-nestle-toll-house-chocolate-chip-cookies/ | trusted-brands-recipes-and-tips | Nestle Toll House | This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk. | 4.6 | 484 | 332 | 2 ¼ cups all-purpose flour ; 1 teaspoon baking soda ; 1 teaspoon salt ; 1 cup butter, softened ; ¾ cup granulated sugar ; ¾ cup packed brown sugar ; 1 teaspoon vanilla extract ; 2 large eggs ; 2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels ; 1 cup chopped nuts | Preheat oven to 375 degrees F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. | 15 mins | 9 mins | 39 mins | 60 | 60 servings | 108.3 | 12.7 | 8.5 | 6.2 | 3.1 | 14.3 | 1.4 | 0.7 | 84.8 | 55.8 | 6.8 | 0.3 | 4.7 | 39.1 | null | null | 103.1 | 0.5 | null | null | 11.5 | null | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 375 degrees F (190 degrees C).', 'Combine flour, baking soda and salt in small bowl.', 'Beat butter, white sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels and nuts.', 'Drop by rounded tablespoon onto ungreased baking sheets.', 'Bake in the preheated oven until golden brown, 9 to 11 minutes, switching racks halfway through.', 'Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.'] | |
Deep Fried Oreos® | https://www.allrecipes.com/recipe/166081/deep-fried-oreos/ | desserts | Olivia C. | This is a carnival favorite where I grew up. Oreos get dipped into pancake batter and fried - yummy!! You can do this with or without a deep fryer. | 4.65 | 283 | 209 | 2 quarts vegetable oil for frying ; 1 large egg ; 1 cup milk ; 2 teaspoons vegetable oil ; 1 cup pancake mix ; 1 (18 ounce) package cream-filled chocolate sandwich cookies (such as Oreo®) | Heat oil in deep-fryer to 375 degrees F (190 degrees C). Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving. | 10 mins | 20 mins | 30 mins | 30 | 30 cookies | 156.3 | 16 | 7.3 | 9.8 | 1.6 | 6.9 | 1.8 | 0.5 | 152.3 | 88.4 | 34.2 | 0.8 | 9.3 | 53.5 | null | null | 23.8 | 0.7 | null | null | 15 | null | null | null | null | null | null | null | null | null | null | null | ['Heat oil in deep-fryer to 375 degrees F (190 degrees C).', 'Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.'] | |
Chef John's Milk Bread | https://www.allrecipes.com/recipe/283940/chef-johns-milk-bread/ | uncategorized | Chef John | Japanese-style milk bread is easy to make and stays moist and fresh longer than your typical loaf of homemade bread thanks to a starter or "roux." It's light and soft with the perfect amount of sweetness. Try it with my Japanese Egg Salad Sandwich (Tamago Sando) or toast it and use it for a tuna salad sandwich. | 0 | 0 | 0 | ¼ cup bread flour ; ¼ cup water ; ⅓ cup whole milk ; 2 ½ cups bread flour ; 1 ¼ teaspoons kosher salt ; ¼ cup white sugar ; 1 (.25 ounce) package instant dry yeast ; ½ cup warm whole milk (110 degrees F (43 degrees C)) ; 1 large egg, beaten ; 4 tablespoons unsalted butter, at room temperature, cubed ; 1 tablespoon milk, or as needed | Whisk bread flour, water, and milk for starter together in a small saucepan until very smooth. Place over medium-low heat and cook, stirring often, until very thick and just about to bubble. If you want to check, it should be at least 150 degrees F (65 degrees C). Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup. Let cool to room temperature, about 30 minutes. Prepare dough: Combine bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes. Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes. Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours. Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan. Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes. Brush the top of the loaf with just enough milk to lightly coat the surface. Bake in the center of the preheated oven until the top is golden brown and the load is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour. | 30 mins | 40 mins | 4 hrs 20 mins | 10 | 1 9x5-inch loaf | 201.4 | 30.2 | 6.1 | 6.4 | 3.6 | 33 | 5.6 | 0.9 | 257.6 | 57.4 | 34.4 | 1.7 | 11.9 | 86.6 | null | null | 190.6 | 4 | null | null | 80.4 | 0.3 | null | null | null | null | null | null | null | null | null | null | ['Whisk bread flour, water, and milk for starter together in a small saucepan until very smooth. Place over medium-low heat and cook, stirring often, until very thick and just about to bubble. If you want to check, it should be at least 150 degrees F (65 degrees C). Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup. Let cool to room temperature, about 30 minutes.', 'Prepare dough: Combine bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.', 'Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.', 'Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.', 'Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.', "Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.", 'Brush the top of the loaf with just enough milk to lightly coat the surface.', 'Bake in the center of the preheated oven until the top is golden brown and the loaf is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.'] | |
Key Lime Pie VII | https://www.allrecipes.com/recipe/15880/key-lime-pie-vii/ | desserts | ANNRICHARDSON | This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like. | 4.8 | 4,066 | 3,062 | 1 (9 inch) prepared graham cracker crust ; 3 cups sweetened condensed milk ; ½ cup sour cream ; ¾ cup key lime juice ; 1 tablespoon grated lime zest | Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired. | 15 mins | 8 mins | 55 mins | 8 | 1 pie | 553.1 | 84.7 | 74.3 | 20.5 | 9.7 | 45.3 | 10.9 | 0.6 | 324.5 | 184.1 | 353.2 | 0.9 | 38.8 | 502.1 | null | null | 658.7 | 3.3 | null | 11.3 | 23.9 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 350 degrees F (175 degrees C).', 'Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.', 'Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.', 'Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.'] | |
Italian Baked Meatballs | https://www.allrecipes.com/recipe/268249/italian-baked-meatballs/ | world-cuisine | Dawn Fronius | This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time. | 4.7 | 46 | 24 | 1 cup Italian-seasoned bread crumbs ; ¼ cup grated Romano cheese ; 2 tablespoons chopped fresh parsley ; ½ teaspoon salt ; ½ teaspoon ground black pepper ; ½ teaspoon garlic powder ; ½ teaspoon onion powder ; ½ cup water ; 2 eggs ; 1 ½ pounds ground beef | Preheat the oven to 350 degrees F (175 degrees C). Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet. Bake in the preheated oven until browned, about 30 minutes. | 20 mins | 30 mins | 50 mins | 6 | 30 1-ounce meatballs | 343 | 14.1 | 1 | 20.4 | 7.8 | 135.2 | 24.4 | 0.8 | 611.7 | 183.3 | 100.1 | 3.3 | 17.3 | 212.9 | null | null | 207.6 | 7.9 | null | 1.8 | 17.4 | null | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 350 degrees F (175 degrees C).', 'Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.', 'Bake in the preheated oven until browned, about 30 minutes.'] | |
Our Favorite Balsamic Vinaigrette | https://www.allrecipes.com/recipe/218337/our-favorite-balsamic-vinaigrette/ | side-dish | Singer6 | This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory. | 4.81 | 497 | 331 | ½ cup olive oil ; ¼ cup balsamic vinegar ; 1 teaspoon honey ; 1 teaspoon Dijon mustard ; 1 shallot, minced ; 1 clove garlic, minced ; salt and ground black pepper to taste | Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined. | 10 mins | null | 10 mins | 8 | 8 servings | 132.8 | 3.2 | 2.1 | 13.5 | 1.9 | null | 0.2 | 0.1 | 38 | 121.7 | 5.5 | 0.2 | 1.4 | 29 | null | null | 74.4 | 0.1 | null | 0.7 | 2.2 | null | null | null | null | null | null | null | null | null | null | null | ['Combine olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a tight-fitting lid.', 'Replace the lid on the jar and shake vigorously until thoroughly combined.'] | |
Lisa's Favorite Carne Asada Marinade | https://www.allrecipes.com/recipe/186691/lisas-favorite-carne-asada-marinade/ | side-dish | Lisa Arlotti | I've tried many marinade recipes for carne asada, and this is our family favorite! | 4.75 | 599 | 411 | ¾ cup orange juice ; ½ cup lemon juice ; ⅓ cup lime juice ; 4 cloves garlic, minced ; ½ cup soy sauce ; 1 teaspoon finely chopped canned chipotle pepper ; 1 tablespoon chili powder ; 1 tablespoon ground cumin ; 1 tablespoon paprika ; 1 teaspoon dried oregano ; 1 tablespoon black pepper ; 1 bunch fresh cilantro, chopped ; ½ cup olive oil ; 3 pounds flank steak | Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked. Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain. Pour the one cup of reserved, unused marinade over the hot meat and serve immediately. | 20 mins | 10 mins | 1 day | 12 | 1 1/2 cups marinade | 206.7 | 5.7 | 2 | 14 | 3.2 | 25.3 | 15 | 1 | 640.4 | 126.2 | 31.2 | 2.1 | 25.2 | 308.6 | null | null | 865 | 5.9 | null | 17.1 | 17.2 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Combine orange juice, lemon juice, and lime juice for marinade in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.', 'Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and place in a small bowl; cover with plastic wrap and refrigerate for use after the steak is cooked.', 'Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the refrigerator for 24 hours.', 'When ready to cook, preheat an outdoor grill for medium-high heat, and lightly oil the grate.', 'Remove steak from the marinade and shake off excess. Discard the remaining marinade.', 'Cook steak on the preheated grill to desired doneness, about 5 minutes per side for medium-rare.', 'Remove steak from grill and slice across the grain. Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately.'] | |
Slow Cooker Baby Back Ribs | https://www.allrecipes.com/recipe/228498/slow-cooker-baby-back-ribs/ | meat-and-poultry | norah | These are the best I've had, short of the actual grilling method of course! This is a very simple recipe that I came up with a few years ago. It's not rocket science, just ribs cooked in the slow cooker and finished in the oven. This is what I do when I want ribs during the week and have to work all day. I'm eating them within a half-hour of getting home, and they turn out perfect every time! | 4.73 | 1,258 | 904 | 3 pounds baby back ribs, trimmed ; salt and ground black pepper, to taste ; ½ cup water ; ½ onion, sliced ; 1 clove garlic, minced ; 1 (18 ounce) bottle barbeque sauce | Season ribs with salt and pepper. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic. Cook on High for 4 hours (or Low for 8 hours). Preheat oven to 375 degrees F (190 degrees C). Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes. | 10 mins | 4 hrs 10 mins | 4 hrs 20 mins | 6 | 6 servings | 501.2 | 32.4 | 22.7 | 29.6 | 10.9 | 117 | 24.3 | 0.8 | 1,067.4 | 266.4 | 60.6 | 1.6 | 33.1 | 516.9 | null | null | 206.7 | 9.1 | null | 2.4 | 8.3 | 0.5 | null | null | null | null | null | null | null | null | null | null | ['Season ribs with salt and pepper.', 'Pour 1/2 cup water into the slow cooker, then add ribs. Scatter onion and garlic over top.', 'Cover and cook on Low for 8 hours or High for 4 hours.', 'When the ribs are almost finished, preheat the oven to 375 degrees F (190 degrees C).', 'Transfer ribs from the slow cooker to a baking sheet and coat with barbeque sauce. Discard onion and garlic.', 'Bake ribs in the preheated oven until sauce caramelizes and sticks to meat, 10 to 15 minutes.'] | |
Starbucks® Caramel Frappuccino Copycat Recipe | https://www.allrecipes.com/recipe/235850/starbucks-caramel-frappuccino-copycat-recipe/ | drinks | Kiley Heidtbrink | This is my copycat version of the popular Starbucks Caramel Frappuccino®! Top each glass with whipped cream and drizzle additional caramel over the whipped cream. Serve with a straw. Leftovers keep well in the refrigerator! | 4.51 | 265 | 202 | 2 cups ice ; 1 cup strong brewed coffee, cooled ; 1 cup low-fat milk ; ⅓ cup caramel sauce ; 3 tablespoons white sugar | Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high until smooth. Pour drink into two 16-ounce glasses. | 10 mins | null | 10 mins | 2 | 2 servings | 271.4 | 60.2 | 24.4 | 2.5 | 1.6 | 10.3 | 5 | 0.5 | 241.6 | 22.3 | 174 | 0.2 | 20.8 | 287 | null | null | 279.4 | 1.3 | null | 0.4 | 9.6 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high speed until smooth.', 'Pour into two 16-ounce glasses.'] | |
Oven BBQ Chicken Drumsticks | https://www.allrecipes.com/recipe/222932/oven-bbq-chicken-drumsticks/ | meat-and-poultry | Nichole S | A wonderful chicken recipe that can either be nice and gentle, or have a bit of a kick! | 4.19 | 597 | 444 | 6 chicken drumsticks ; ½ cup water ; ⅓ cup ketchup ; ⅓ cup white vinegar ; ¼ cup brown sugar ; 4 teaspoons butter ; 2 teaspoons salt ; 2 teaspoons Worcestershire sauce, or to taste ; 2 teaspoons dry mustard ; 2 teaspoons chili powder, or to taste | Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a baking dish. Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil. Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). | 10 mins | 1 hr | 1 hr 10 mins | 3 | 3 servings | 443.3 | 20.7 | 18.3 | 22.2 | 7.8 | 142.3 | 39.4 | 0.8 | 2,071.9 | 199.8 | 48.8 | 2.7 | 42.6 | 506.4 | null | null | 1,083.4 | 16.2 | null | 5.7 | 16.3 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a 7x11-inch baking dish.', 'Whisk ketchup, vinegar, water, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.', 'Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).'] | |
Lebanese Fattoush | https://www.allrecipes.com/recipe/149752/lebanese-fattoush/ | salad | 3azza | Fattoush is a flavorful, rich, and healthy Lebanese salad. Pomegranate adds a sweet-and-sour flavor. Yummy! | 3.36 | 14 | 7 | 6 lettuce leaves, chopped ; 3 cabbage leaves, chopped ; 2 small radishes, minced ; 1 medium cucumber, diced ; 1 red bell pepper, minced ; 1 carrot, shredded ; ¼ cup sweet corn kernels ; 1 large tomato, finely diced ; 1 small onion, sliced thin ; 2 large cloves garlic, crushed ; 12 sprigs parsley, minced ; 12 mint leaves, minced ; ¼ cup olive oil ; ¼ cup pomegranate seeds (Optional); ¼ cup pomegranate syrup ; 2 (6 inch) pita bread rounds (Optional); 2 cups vegetable oil for frying (Optional) | Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl. Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad. | 1 hr | null | 1 hr | 6 | 6 servings | 257.3 | 23.5 | 6.6 | 17.3 | 2.3 | null | 4.8 | 4.5 | 137.6 | 155.9 | 120.6 | 4.5 | 51 | 644.6 | null | null | 7,440.9 | 3.2 | null | 114.3 | 138.5 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.', 'Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.'] | |
Chef John's Bacon Jam | https://www.allrecipes.com/recipe/236501/chef-johns-bacon-jam/ | meat-and-poultry | Chef John | This takes some time to make, and there is expert-level stirring involved, but what a small price when you consider the final results. Whether you do this for your Super Bowl® party or another festive occasion, I hope you give this amazing bacon jam a try soon. | 4.65 | 140 | 101 | 1 ½ pounds bacon, chopped ; 2 teaspoons butter ; 4 large yellow onions, diced ; 1 teaspoon salt ; ¼ cup brown sugar ; ¼ cup sherry vinegar ; 1 ½ teaspoons fresh thyme leaves, divided ; 1 teaspoon freshly ground black pepper ; 1 pinch cayenne pepper ; ½ cup water ; 2 teaspoons balsamic vinegar ; 2 teaspoons extra-virgin olive oil | Place bacon in a large, heavy-bottomed pot and cook over medium heat until bacon is crispy and the rendered fat is foaming, about 10 minutes. Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop. Return pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter in pan. Saute onions and 1 teaspoon salt until soft and translucent, 7 to 10 minutes. Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam consistency, 10 to 15 minutes. Remove from heat and stir balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme into jam; stir until shiny and heated through. | 15 mins | 30 mins | 45 mins | 12 | 12 servings | 153.6 | 9.8 | 6.7 | 9.3 | 3.1 | 22.3 | 7.5 | 0.9 | 633.9 | 83.8 | 19.8 | 0.5 | 12.5 | 192.6 | null | null | 40.9 | 3.2 | null | 3.9 | 10 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Warm a large, heavy-bottomed pot over medium heat. Add bacon; cook and stir until crispy and rendered fat starts to foam, about 10 minutes. Pour bacon and rendered fat into a strainer placed over a bowl. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.', 'Return the pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter into the pot. Add onions and salt; cook until until soft and translucent, 7 to 10 minutes.', 'Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam has a brick-brown color and thick consistency, 10 to 15 minutes.', 'Remove from heat and add balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme; stir until shiny and heated through.'] | |
Chef John's Buttermilk Fried Chicken | https://www.allrecipes.com/recipe/220128/chef-johns-buttermilk-fried-chicken/ | meat-and-poultry | Chef John | I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked. | 4.49 | 472 | 325 | 1 (3 1/2) pound chicken, cut into 8 pieces ; 1 teaspoon black pepper ; 1 teaspoon salt ; 1 teaspoon paprika ; ¼ teaspoon dried rosemary ; ¼ teaspoon ground thyme ; ¼ teaspoon dried oregano ; ¼ teaspoon dried sage ; ½ teaspoon white pepper ; ¼ teaspoon cayenne pepper ; 2 cups buttermilk ; 2 cups flour ; 1 teaspoon salt ; ½ teaspoon paprika ; ½ teaspoon cayenne pepper ; ½ teaspoon garlic powder ; ½ teaspoon white pepper ; ½ teaspoon onion powder ; 2 ½ quarts peanut oil for frying | Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes. Turn chicken pieces and cook for another 10-15 minutes. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving. | 10 mins | 25 mins | 6 hrs 45 mins | 4 | 4 Servings | 1,261.6 | 55.7 | 6.3 | 85 | 15.6 | 179 | 66 | 2.5 | 1,443.2 | 764.7 | 192.5 | 6.2 | 74.1 | 666.3 | null | null | 965.6 | 28.7 | null | 2.5 | 134.3 | 0.6 | null | null | null | null | null | null | null | null | null | null | ['Toss together chicken pieces, black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne in a large bowl.', 'Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.', 'Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder for seasoned flour in a large shallow dish.', 'Remove chicken from buttermilk and dredge each piece in seasoned flour. Shake off any excess and transfer to a plate.', 'Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).', 'Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to15 minutes.', 'Remove chicken from oil and transfer to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.'] | |
3-Ingredient Peanut Butter Cookies | https://www.allrecipes.com/recipe/244614/3-ingredient-peanut-butter-cookies/ | desserts | heather | This is one of my favorite cookies to make. They are the only peanut butter cookies my family will eat! Sprinkle a pinch of sugar on cookies before baking, if desired. | 4.46 | 491 | 334 | 1 cup peanut butter ; 1 cup white sugar ; 1 egg | Preheat oven to 350 degrees F (175 degrees C). Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern. Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate. | 10 mins | 10 mins | 22 mins | 24 | 2 dozen cookies | 98.4 | 10.5 | 9.3 | 5.6 | 1.2 | 7.8 | 3 | 0.6 | 52.3 | 50.6 | 5.8 | 0.2 | 16.8 | 72.7 | null | null | 10.1 | 1.9 | null | null | 8.9 | null | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 350 degrees F (175 degrees C).', 'Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into 1-inch balls and place 1 inch apart on an ungreased baking sheet; flatten each with a fork, making a criss-cross pattern.', 'Bake in the preheated oven until edges are firm, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.'] | |
Greek-Style Lemon Roasted Potatoes | https://www.allrecipes.com/recipe/239180/greek-style-lemon-roasted-potatoes/ | side-dish | koko | A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal! | 4.78 | 249 | 149 | 3 pounds potatoes, peeled and cut into thick wedges ; ⅓ cup olive oil ; 2 lemons, juiced ; 2 teaspoons salt ; 1 teaspoon oregano ; ½ teaspoon ground black pepper ; 3 cups chicken broth | Preheat oven to 400 degrees F (200 degrees C). Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat. Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes. Roast potatoes in preheated oven until tender and golden brown, about 1 hour. | 15 mins | 1 hr | 1 hr 15 mins | 6 | 6 servings | 282.1 | 39.9 | 1.8 | 12.2 | 1.7 | null | 4.6 | 5.1 | 789.1 | 110.1 | 32.5 | 2 | 53.2 | 962.3 | null | null | 22.3 | 3.6 | null | 44.9 | 37 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 400 degrees F (200 degrees C).', 'Put potato wedges in a large bowl. Drizzle with olive oil and lemon juice and toss to coat. Season with salt, oregano, and black pepper; toss again to coat.', 'Spread potato wedges in a single layer in a 2-inch-deep pan. Pour chicken broth over potatoes.', 'Roast potatoes in the preheated oven until tender and golden brown, about 1 hour.'] | |
Delicious Ham and Potato Soup | https://www.allrecipes.com/recipe/56927/delicious-ham-and-potato-soup/ | soups-stews-and-chili | ELLIE11 | This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great. | 4.84 | 14,659 | 10,603 | 3 ½ cups peeled and diced potatoes ; ⅓ cup diced celery ; ⅓ cup finely chopped onion ; ¾ cup diced cooked ham ; 3 ¼ cups water ; 2 tablespoons chicken bouillon granules ; ½ teaspoon salt, or to taste ; 1 teaspoon ground white or black pepper, or to taste ; 5 tablespoons butter ; 5 tablespoons all-purpose flour ; 2 cups milk | Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. | 20 mins | 25 mins | 45 mins | 8 | 8 servings | 194.9 | 19.5 | 3.8 | 10.5 | 6.1 | 29.9 | 6.1 | 1.9 | 393.7 | 94.5 | 90.7 | 0.9 | 27.7 | 442 | null | null | 361.8 | 2.8 | null | 17.9 | 26.4 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Combine potatoes, water, ham, celery, and onion in a stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon, pepper, and salt.', 'Melt butter in a separate saucepan over medium-low heat. Add flour; cook and stir until thick, about 1 minute. Whisk in milk; cook and stir until thick, 4 to 5 minutes.', 'Pour milk mixture into the stockpot; cook and stir until warmed through.'] | |
Japanese Egg Salad Sandwich (Tamago Sando) | https://www.allrecipes.com/recipe/283909/japanese-egg-salad-sandwich-tamago-sando/ | uncategorized | Chef John | I'm going to show you my take on the world-famous tamago sando, plus how to make a version of a mayonnaise so addictive, it literally has a cult following. If that wasn't enough, I'm also going to tease an upcoming video for the world's most critically-acclaimed white bread. | 0 | 0 | 0 | 4 large eggs ; ½ cup mayonnaise ; ¼ teaspoon kosher salt ; ¾ teaspoon white sugar ; 1 teaspoon Dijon mustard ; 3 dashes hot sauce, or to taste ; 1 teaspoon freshly squeezed lemon juice ; 2 teaspoons rice vinegar ; ½ teaspoon kosher salt, or to taste ; ¼ teaspoon white sugar ; 1 pinch cayenne pepper ; 1 tablespoon heavy cream ; 4 slices soft white bread ; 1 tablespoon unsalted butter, softened | Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool. Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed. Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings. Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy. | 10 mins | 15 mins | 1 hr 25 mins | 2 | 2 sandwiches | 759.3 | 30.9 | 5.7 | 63.8 | 15.4 | 418.4 | 17.1 | 1.2 | 1,728.7 | 574 | 139.4 | 3.8 | 25.1 | 205.4 | null | null | 972.3 | 5.9 | null | 2.5 | 106.3 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.', 'Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.', 'Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.', "Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy."] | |
Easy Roasted Broccoli | https://www.allrecipes.com/recipe/240438/easy-roasted-broccoli/ | side-dish | karenatlincoln | Easy roasted broccoli. My favorite part is the roasted sliced stem pieces. | 4.63 | 144 | 92 | 14 ounces broccoli ; 1 tablespoon olive oil ; salt and ground black pepper to taste | Preheat oven to 400 degrees F (200 degrees C). Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper. Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes. | 10 mins | 20 mins | 30 mins | 4 | 4 servings | 63.2 | 6.5 | 1.7 | 3.7 | 0.5 | null | 2.8 | 2.5 | 71.2 | 33.6 | 46.1 | 0.7 | 20.6 | 309.7 | null | null | 610.5 | 1.2 | null | 87.4 | 61.7 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 400 degrees F (200 degrees C).', 'Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.', 'Roast in the preheated oven until broccoli is tender and lightly browned, about 18 to 20 minutes.'] | |
Air Fryer Chicken Thighs | https://www.allrecipes.com/recipe/272858/air-fryer-chicken-thighs/ | meat-and-poultry | Bibi | Tasty, quick, chicken thighs, with juicy meat and a crispy skin; you will love this chicken that is ready for the table in less than 30 minutes! | 4.7 | 98 | 47 | 4 skin-on, boneless chicken thighs ; 2 teaspoons extra-virgin olive oil ; 1 teaspoon smoked paprika ; ¾ teaspoon garlic powder ; ½ teaspoon salt ; ½ teaspoon ground black pepper | Preheat an air fryer to 400 degrees F (200 degrees C). Pat chicken thighs dry with a paper towel and brush the skin-side of each piece with olive oil. Place chicken thighs, skin-side down, in a single layer on a plate. Combine smoked paprika, garlic powder, salt, and pepper in a bowl and sprinkle half the seasoning mixture evenly over the 4 chicken thighs. Turn thighs over and evenly sprinkle remaining seasoning mixture on top. Place chicken thighs in the air fryer basket in a single layer, skin-side up. Fry in the preheated air fryer until chicken is brown and juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). | 10 mins | 20 mins | 30 mins | 4 | 4 servings | 213.4 | 0.9 | 0.2 | 14.2 | 3.6 | 70.9 | 19.3 | 0.3 | 355.2 | 128.1 | 11.9 | 1.2 | 18.6 | 191.7 | null | null | 427.3 | 8.5 | null | 0.6 | 6 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat an air fryer to 400 degrees F (200 degrees C).', 'Pat chicken thighs dry with a paper towel and brush skins with olive oil. Place chicken thighs, skin-side down, in a single layer on a plate.', 'Combine smoked paprika, garlic powder, salt, and pepper in a bowl. Sprinkle 1/2 of the seasoning mixture evenly over thighs. Turn thighs over and evenly sprinkle with remaining seasoning. Arrange thighs, skin-side up, in a single layer in the air fryer basket.', 'Cook in the preheated air fryer until thighs are brown and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).'] | |
French Breakfast Puffs | https://www.allrecipes.com/recipe/24149/french-breakfast-puffs/ | bread | Betsy | This was a favorite recipe of mine growing up. Now, I continue to make them for my husband and I. These muffins are easy to make, and quite tasty. | 4.42 | 264 | 203 | 1 ½ cups all-purpose flour ; 1 ½ teaspoons baking powder ; ½ teaspoon salt ; ¼ teaspoon nutmeg ; ½ cup white sugar ; ⅓ cup shortening ; 1 egg ; ½ cup milk ; ½ cup white sugar ; 1 teaspoon ground cinnamon ; 6 tablespoons margarine, melted | Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm. | 5 mins | 25 mins | 30 mins | 12 | 1 dozen | 231.1 | 29.5 | 17.3 | 11.8 | 2.6 | 16.3 | 2.5 | 0.5 | 214.2 | 106.1 | 45.6 | 0.9 | 5.6 | 41.8 | null | null | 275.1 | 1.5 | null | null | 31.2 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.', 'In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.', 'Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.', 'Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.'] | |
Stacey's Hamburger Seasoning | https://www.allrecipes.com/recipe/205547/staceys-hamburger-seasoning/ | main-dish | staceywatts | This is what I use to season my hamburger patties before cooking them. It gives them a wonderful flavor that makes a so-so hamburger extraordinary. | 4.73 | 307 | 220 | 1 tablespoon paprika ; 1 ¼ teaspoons salt ; 1 teaspoon ground black pepper ; ½ teaspoon brown sugar ; ½ teaspoon garlic powder ; ½ teaspoon onion powder ; ¼ teaspoon ground cayenne pepper | Combine the paprika, salt, pepper, brown sugar, garlic powder, onion powder, and cayenne pepper in an airtight container; seal. Shake to combine. Store in a cool, dry place between uses. | 5 mins | null | 5 mins | 8 | 2 tablespoons | 5.4 | 1.2 | 0.5 | 0.1 | null | null | 0.2 | 0.4 | 364 | 1.2 | 3.8 | 0.3 | 2.5 | 28.1 | null | null | 475.2 | 0.2 | null | 0.8 | 1.2 | null | null | null | null | null | null | null | null | null | null | null | ['Combine paprika, salt, pepper, brown sugar, garlic powder, onion powder, and cayenne in an airtight container. Seal; and shake to combine.', 'Store in a cool, dry place between uses.'] | |
Hot Artichoke and Spinach Dip II | https://www.allrecipes.com/recipe/26819/hot-artichoke-and-spinach-dip-ii/ | appetizers-and-snacks | TIFFANY BRENNAN | This dip is amazing -- so cheesy and fragrant. If you don't like artichokes, don't worry -- you'll never know they're in there! My only question is: Is it okay to just eat it with a spoon right out of the dish? | 4.73 | 3,059 | 2,168 | 1 (8 ounce) package cream cheese, softened ; ¼ cup mayonnaise ; ¼ cup grated Parmesan cheese ; ¼ cup grated Romano cheese ; 1 clove garlic, peeled and minced ; ½ teaspoon dried basil ; ¼ teaspoon garlic salt ; salt and pepper to taste ; 1 (14 ounce) can artichoke hearts, drained and chopped ; ½ cup frozen chopped spinach, thawed and drained ; ¼ cup shredded mozzarella cheese | Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned. | 15 mins | 25 mins | 40 mins | 12 | 12 servings | 134 | 3.4 | 0.2 | 11.7 | 5.6 | 27.8 | 4.4 | 0.9 | 315.1 | 105.4 | 88.3 | 0.4 | 8.3 | 54 | null | null | 1,130.5 | 0.8 | null | 3 | 12.7 | null | null | null | null | null | null | null | null | null | null | null | ['Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.', 'In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.', 'Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.'] | |
Strawberry Pie II | https://www.allrecipes.com/recipe/15836/strawberry-pie-ii/ | desserts | OKBEE | This is my favorite pie. It is very easy to make. I got the recipe many years ago in North Jersey. It is from the Sussex County Strawberry Farms. | 4.58 | 1,258 | 955 | 1 (9 inch) pie crust, baked ; 1 quart fresh strawberries ; 1 cup white sugar ; 3 tablespoons cornstarch ; ¾ cup water ; ½ cup heavy whipping cream | Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream. | null | null | null | 8 | 1 9-inch pie | 265 | 41.9 | 29.4 | 10.9 | 5.1 | 20.4 | 1.5 | 1.7 | 109.3 | 98.1 | 26.2 | 0.7 | 14.2 | 146.7 | null | null | 227.9 | 1 | null | 45.2 | 27.7 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Arrange 1/2 of strawberries in baked pastry shell. Place remaining strawberries in a medium saucepan.', 'Add sugar to the strawberries in the saucepan; place over medium heat and bring to a boil, stirring frequently.', 'Whisk cornstarch and water together in a small bowl. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.', 'Pour cooked strawberry mixture over berries in pastry shell. Refrigerate until chilled and set, at least 3 hours.', 'Before serving, whip cream in a medium bowl until soft peaks form. Serve each slice of pie with a dollop of whipped cream.'] | |
Homemade Black Bean Veggie Burgers | https://www.allrecipes.com/recipe/85452/homemade-black-bean-veggie-burgers/ | main-dish | LAURENMU | You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight. | 4.38 | 3,725 | 2,664 | 1 (16 ounce) can black beans, drained and rinsed ; ½ green bell pepper, cut into 2 inch pieces ; ½ onion, cut into wedges ; 3 cloves garlic, peeled ; 1 egg ; 1 tablespoon chili powder ; 1 tablespoon cumin ; 1 teaspoon Thai chili sauce or hot sauce ; ½ cup bread crumbs | If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. In a small bowl, stir together egg, chili powder, cumin, and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. | 15 mins | 20 mins | 35 mins | 4 | 4 patties | 198.4 | 33.1 | 2.1 | 3 | 0.7 | 46.5 | 11.2 | 9.8 | 607.3 | 27.1 | 99.4 | 4.4 | 59.4 | 514.8 | null | null | 730.6 | 4.1 | null | 19 | 96 | 0.3 | null | null | null | null | null | null | null | null | null | null | ['Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil with cooking spray.', 'Mash black beans in a medium bowl with a fork until thick and pasty.', 'Finely chop bell pepper, onion, and garlic in a food processor. Stir chopped vegetables into mashed beans.', 'Stir together egg, chili powder, cumin, and chili sauce in a small bowl. Add to the mashed beans and stir to combine. Mix in bread crumbs until the mixture is sticky and holds together. Divide the mixture into four patties and place on the prepared foil.', 'Grill on the preheated grill for about 8 minutes on each side.'] | |
Perfect Baked Potato | https://www.allrecipes.com/recipe/54679/perfect-baked-potato/ | side-dish | CURLEEGIRLEE | This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food! | 4.68 | 872 | 596 | 1 medium baking potato ; 1 teaspoon olive oil ; ½ teaspoon salt ; 2 teaspoons butter ; 1 pinch freshly ground black pepper ; ¼ cup shredded Cheddar cheese | Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt. Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired. | 1 min | 1 hr 30 mins | 1 hr 31 mins | 1 | 1 serving | 419.3 | 38.3 | 1.9 | 24.5 | 13.1 | 57.7 | 13.1 | 5 | 1,447.8 | 220.7 | 281.7 | 2.2 | 60.8 | 945.8 | null | null | 602.7 | 5.1 | null | 42.2 | 40.7 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.', 'Place the potato in the preheated oven, and bake until slightly soft and golden brown, about 90 minutes. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.'] | |
German Spaetzle Dumplings | https://www.allrecipes.com/recipe/11793/german-spaetzle-dumplings/ | main-dish | MARBALET | Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon. | 4.52 | 707 | 536 | 1 cup all-purpose flour ; ¼ cup milk ; 2 eggs ; ½ teaspoon ground nutmeg ; 1 pinch freshly ground white pepper ; ½ teaspoon salt ; 1 gallon hot water ; 2 tablespoons butter ; 2 tablespoons chopped fresh parsley | Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth. Press dough through spaetzle maker, or a large holed sieve or metal grater. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve. | null | null | null | 6 | 6 servings | 140.9 | 16.8 | 0.7 | 6 | 3.2 | 73 | 4.7 | 0.7 | 268.6 | 54 | 46.7 | 1.4 | 15.3 | 75.3 | null | null | 324.2 | 2.2 | null | 1.7 | 48.7 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Fill a large pot halfway full with water and bring to a boil. Adjust heat so water just simmers.', 'Meanwhile, mix together flour, nutmeg, salt, and white pepper in a medium bowl.', 'Whisk eggs together in a small bowl. Add eggs alternately with milk to dry ingredients. Stir until smooth.', 'Working in batches, press dough through a spaetzle maker, or through a large-holed colander or metal grater, into simmering water. Cook 5 to 8 minutes. Remove with a slotted spoon or spider and drain well.', 'Melt butter in a large skillet. Add spaetzle and cook, stirring gently, until heated through. Serve sprinkled with parsley.'] | |
Egg Drop Soup (Better than Restaurant Quality!) | https://www.allrecipes.com/recipe/115965/egg-drop-soup-better-than-restaurant-quality/ | soups-stews-and-chili | Darren | After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do! | 4.47 | 721 | 553 | 1 cup chicken broth ; ¼ teaspoon soy sauce ; ¼ teaspoon sesame oil ; 1 teaspoon cornstarch (Optional); 2 teaspoons water (Optional); 1 egg, beaten ; 1 drop yellow food coloring (Optional); 1 teaspoon chopped fresh chives ; ⅛ teaspoon salt (Optional); ½ teaspoon ground white pepper (Optional) | In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving. | 5 mins | 5 mins | 10 mins | 1 | 1 cup | 111.8 | 4.8 | 1.4 | 6.7 | 1.7 | 191 | 7.5 | 0.4 | 1,395.7 | 60.3 | 31.1 | 1.1 | 8.2 | 73.9 | null | null | 287 | 1.5 | null | 0.8 | 24.9 | null | null | null | null | null | null | null | null | null | null | null | ['Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.', 'Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir in food coloring. Slowly pour in beaten egg, stirring constantly; season with white pepper and salt. Serve hot, garnished with fresh chives.'] | |
Asian Coconut Rice | https://www.allrecipes.com/recipe/56059/asian-coconut-rice/ | side-dish | SILVREZS | I tried so many different ways to duplicate my favorite restaurant's coconut rice after they went out of business. This one is perfect! Garnish with toasted coconut and chopped cilantro if you like. | 4.37 | 753 | 552 | 1 (14 ounce) can coconut milk ; 1 ¼ cups water ; 1 teaspoon sugar ; 1 pinch salt ; 1 ½ cups uncooked jasmine rice | In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. | 5 mins | 20 mins | 25 mins | 4 | 4 servings | 453.1 | 61.4 | 1 | 20.9 | 18.5 | null | 6.8 | 1.9 | 53.7 | 188.1 | 19.9 | 3.8 | 45.8 | 216.4 | null | null | null | 1 | null | 1 | 13.7 | null | null | null | null | null | null | null | null | null | null | null | ['Combine coconut milk, water, sugar, and salt in a medium saucepan; stir until sugar is dissolved. Stir in rice.', 'Bring to a boil over medium heat. Cover, reduce heat, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.'] | |
Chicken Quesadillas | https://www.allrecipes.com/recipe/21659/chicken-quesadillas/ | world-cuisine | Heather | This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa. | 4.62 | 1,158 | 730 | 1 pound skinless, boneless chicken breast, diced ; 1 (1.27 ounce) packet fajita seasoning ; 1 tablespoon vegetable oil ; 2 green bell peppers, chopped ; 2 red bell peppers, chopped ; 1 onion, chopped ; 10 (10 inch) flour tortillas ; 1 (8 ounce) package shredded Cheddar cheese ; 1 tablespoon bacon bits ; 1 (8 ounce) package shredded Monterey Jack cheese | Preheat the broiler. Grease a baking sheet. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes. | 30 mins | 25 mins | 55 mins | 20 | 20 servings | 244.2 | 21.8 | 1.8 | 11.3 | 5.5 | 34.9 | 13.7 | 1.7 | 504.3 | 101.3 | 216.3 | 1.6 | 21.7 | 168.7 | null | null | 618.3 | 6.2 | null | 25.2 | 49.8 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Preheat the broiler. Lightly grease a baking sheet.', 'Toss chicken with fajita seasoning, then spread onto the prepared baking sheet. Place under the broiler and cook until chicken is cooked through and no longer pink in the center, about 5 minutes.', 'Preheat the oven to 350 degrees F (175 degrees C).', 'Heat oil in a large saucepan over medium heat. Stir in bell peppers, onion, and broiled chicken. Cook and stir until vegetables have softened, about 10 minutes.', 'Layer half of each tortilla with chicken and vegetable mixture, Cheddar cheese, Monterey Jack cheese, and bacon bits. Fold tortillas in half and place onto a baking sheet.', 'Bake quesadillas in the preheated oven until cheeses have melted, about 10 minutes. Cut each quesadilla into wedges and serve.'] | |
Peanut Butter and Pumpkin Dog Treats | https://www.allrecipes.com/recipe/133123/peanut-butter-and-pumpkin-dog-treats/ | fruits-and-vegetables | Kelly | Baked dog treats filled with pumpkin and peanut butter. | 4.72 | 1,076 | 859 | 2 ½ cups whole wheat flour ; 2 eggs ; ½ cup canned pumpkin ; 2 tablespoons peanut butter ; ½ teaspoon salt ; ½ teaspoon ground cinnamon | Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces. Bake in preheated oven until hard, about 40 minutes. | 15 mins | 40 mins | 1 hr 40 mins | 25 | 25 treats | 50.1 | 9.4 | 0.3 | 0.9 | 0.2 | 0 | 2 | 1.7 | 64.9 | null | 6.4 | 0.6 | 19.7 | 67.3 | 0.4 | 47.9 | 763.8 | 1.4 | null | 0.2 | 6.8 | 0.1 | 0 | 0.4 | 1 | 1.8 | null | 0.3 | 0.3 | 0 | null | null | ['Preheat the oven to 350 degrees F (175 degrees C).', 'Combine flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl; stir with a spatula until combined.', "Transfer mixture to a work surface and work it with your hands until mixture starts to come together. Add 1 teaspoon water at a time (only if needed) to help make the dough workable, but don't add too much as it should be dry and stiff.", 'Roll the dough to a thickness of 1/2 inch. Cut into 1/2-inch pieces and transfer to a baking sheet.', 'Bake in the preheated oven until dog treats are golden brown and crunchy, about 40 minutes. Let cool before serving to your dog.'] | |
Baked Tortilla Chips | https://www.allrecipes.com/recipe/20482/baked-tortilla-chips/ | appetizers-and-snacks | Michele O'Sullivan | Tasty baked tortilla chips you make at home that are much better than store bought chips. Serve with your choice of salsas and garnishes. | 4.34 | 535 | 394 | 1 (12 ounce) package corn tortillas ; 1 tablespoon vegetable oil ; 3 tablespoons lime juice ; 1 teaspoon ground cumin ; 1 teaspoon chili powder ; 1 teaspoon salt | Preheat oven to 350 degrees F (175 degrees C). Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet. In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole. | 10 mins | 15 mins | 25 mins | 6 | 6 servings | 147.3 | 26 | 0.7 | 4.1 | 0.4 | null | 3.3 | 3.7 | 418 | 36.8 | 51.2 | 1 | 43 | 127.9 | null | null | 140.2 | 1.3 | null | 2.6 | 4 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Preheat oven to 350 degrees F (175 degrees C).', 'Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets.', 'Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist.', 'Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips.', 'Bake in the preheated oven for 7 minutes.', 'Remove from the oven. Flip chips, then mist and season again.', "Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don't burn, until chips are lightly browned and crisp, 5 to 8 more minutes.", 'Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool.'] | |
Simple Custard | https://www.allrecipes.com/recipe/258755/simple-custard/ | desserts | chloea | This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold. | 4.4 | 63 | 32 | 4 cups whole milk ; 1 tablespoon vanilla extract ; 1 teaspoon butter ; 4 eggs ; ½ cup white sugar ; 3 tablespoons cornstarch | Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil. Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves. Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes. | 5 mins | 10 mins | 15 mins | 8 | 4 cups | 177.9 | 21.1 | 18.4 | 7 | 3.4 | 106.5 | 7.1 | null | 87.8 | 62.6 | 151.6 | 0.5 | 15.5 | 210.9 | null | null | 261.8 | 2.4 | null | null | 17.9 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.', 'Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.', 'Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.'] | |
Slow Cooker Turkey Sausage Meatballs | https://www.allrecipes.com/recipe/276457/slow-cooker-turkey-sausage-meatballs/ | world-cuisine | paulettej426 | These slow cooker turkey sausage meatballs are tasty and easy to make. | 4 | 1 | 1 | 1 tablespoon extra-virgin olive oil ; 4 cloves garlic, finely chopped, divided ; 2 (28 ounce) cans crushed tomatoes ; ½ teaspoon dried oregano ; 1 ¾ teaspoons salt, divided ; 2 pounds turkey sausage, casings removed and crumbled ; 1 ¼ pounds lean ground turkey ; 1 ¼ cups plain dry bread crumbs ; ¾ cup freshly grated Parmesan cheese ; 2 large eggs ; ¼ cup chopped fresh parsley | Heat oil in a skillet over medium heat. Add 1/2 of the garlic and saute for 30 seconds. Scrape into the bottom of a slow cooker and stir in tomatoes, oregano, and 3/4 teaspoon salt. Combine remaining garlic, remaining salt, turkey sausage, ground turkey, bread crumbs, Parmesan cheese, eggs, and parsley in a large bowl. Blend using your hands and form into 2-inch balls. Place into the slow cooker. Spoon tomato mixture over meatballs. Cover and cook on Low until no longer pink in the center, 4 to 5 hours. | 20 mins | 4 hrs 5 mins | 4 hrs 25 mins | 12 | 12 servings | 331.2 | 19.4 | 0.8 | 16.6 | 5.1 | 129.8 | 29.1 | 3.1 | 1,174.5 | 149.2 | 138.2 | 3.2 | 43.1 | 526.8 | null | null | 1,085.7 | 7 | null | 14 | 37.9 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['Heat oil in a skillet over medium heat. Add 1/2 of the garlic and saute for 30 seconds. Scrape into the bottom of a slow cooker and stir in tomatoes, oregano, and 3/4 teaspoon salt.', 'Combine remaining garlic, remaining salt, turkey sausage, ground turkey, bread crumbs, Parmesan cheese, eggs, and parsley in a large bowl. Blend using your hands and form into 2-inch balls. Place into the slow cooker. Spoon tomato mixture over meatballs.', 'Cover and cook on Low until no longer pink in the center, 4 to 5 hours.'] | |
Candied Pecans | https://www.allrecipes.com/recipe/230557/candied-pecans/ | appetizers-and-snacks | Alix | You can't eat just one. Crunchy, sweet, salty, and AMAZING! | 4.85 | 748 | 537 | 1 cup white sugar ; 1 teaspoon ground cinnamon ; 1 teaspoon salt ; 1 egg white ; 1 tablespoon water ; 1 pound pecan halves | Preheat oven to 250 degrees F (120 degrees C). Mix sugar, cinnamon, and salt together in a bowl. Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet. Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour. | 10 mins | 1 hr | 1 hr 10 mins | 10 | 10 servings | 393.3 | 26.5 | 21.8 | 32.7 | 2.8 | null | 4.5 | 4.5 | 238.2 | 294.1 | 34.7 | 1.2 | 55.5 | 193 | null | null | 26.1 | 1.3 | null | 0.5 | 10.1 | 0.3 | null | null | null | null | null | null | null | null | null | null | ['Preheat the oven to 250 degrees F (120 degrees C).', 'Mix sugar, cinnamon, and salt together in a small bowl.', 'Whisk egg white and water together in a large bowl until frothy. Toss pecans in the egg white mixture to coat. Slowly pour in sugar mixture and stir until pecans are evenly coated. Spread onto a baking sheet.', 'Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 30 to 50 minutes.'] | |
Italian Spaghetti Sauce with Meatballs | https://www.allrecipes.com/recipe/21353/italian-spaghetti-sauce-with-meatballs/ | side-dish | Jeremy | This is a recipe I got from my mother years ago -- it's great. | 4.53 | 3,651 | 2,622 | 1 pound lean ground beef ; 1 cup fresh bread crumbs ; 1 tablespoon dried parsley ; 1 tablespoon grated Parmesan cheese ; ¼ teaspoon ground black pepper ; ⅛ teaspoon garlic powder ; 1 egg, beaten ; ¾ cup chopped onion ; 5 cloves garlic, minced ; ¼ cup olive oil ; 2 (28 ounce) cans whole peeled tomatoes ; 2 teaspoons salt ; 1 teaspoon white sugar ; 1 bay leaf ; 1 (6 ounce) can tomato paste ; ¾ teaspoon dried basil ; ½ teaspoon ground black pepper | In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve. | 20 mins | 2 hrs | 2 hrs 20 mins | 6 | 6 servings | 346.6 | 23 | 11.1 | 21.2 | 5.9 | 77.4 | 18.9 | 4.5 | 1,492.5 | 191 | 139.6 | 5.5 | 59.3 | 1,023.1 | null | null | 824.8 | 9.1 | null | 32.8 | 45.6 | 0.2 | null | null | null | null | null | null | null | null | null | null | ['In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.', 'In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more.'] | |
Edible Cookie Dough | https://www.allrecipes.com/recipe/255365/edible-cookie-dough/ | desserts | Kala McKay | Have you ever just wanted to eat cookie dough that you are about to put in the oven, then thought better of it because you didn't want to get Salmonella poisoning? Well now you can! This cookie dough is just for eating. I have made this with friends before and they said that they loved the taste. So do I. The leftovers will keep in the freezer for up to 3 months. | 4.35 | 121 | 81 | ¾ cup packed brown sugar ; ½ cup butter ; 1 teaspoon vanilla extract ; ½ teaspoon salt ; 1 cup all-purpose flour ; 2 tablespoons milk ; ½ cup milk chocolate chips ; ½ cup mini chocolate chips | Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips. | 10 mins | null | 10 mins | 8 | 8 servings | 348.2 | 45.5 | 31.8 | 18.5 | 11.4 | 34.3 | 3 | 1.1 | 253.5 | 166.3 | 44.9 | 1.2 | 18.5 | 93.6 | null | null | 361.8 | 1.5 | null | null | 30.8 | 0.1 | null | null | null | null | null | null | null | null | null | null | ['Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.'] |