earthli Recipes 3.7 https://www.earthli.com/recipes/ 2026-04-07T17:24:18+02:00 https://www.earthli.com/recipes/icons/webcore_png/app/recipes_100px.png https://www.earthli.com/recipes/view_recipe.php?id=336 2026-04-07T17:22:52+02:00

https://www.earthli.com/recipes/view_recipe.php?id=335 2025-08-22T16:31:53+02:00

https://www.earthli.com/recipes/view_recipe.php?id=334 2025-02-06T13:36:49+01:00

https://www.earthli.com/recipes/view_recipe.php?id=333 2025-01-05T01:56:34+01:00

Taste of Home This cauliflower crust is tasty, healthy and gluten-free! It's a delicious way to enjoy pizza night when a traditional pizza crust isn't an option. —Francine Lizotte, Langley, British Columbia Prep Time: 30 min Cook Time: 40 min Yield: 6 servings Nutrition Facts 1 piece: 94 calories, 6g fat (2g saturated fat), 40mg cholesterol, 172mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 6g protein. Ingredients ------------------------------------------------------------------------ * 3-1/2 cups fresh cauliflowerets * 1 large egg, lightly beaten * 2 ounces sharp white cheddar cheese, shredded * 1/4 cup almond flour * 1/2 teaspoon garlic powder * 1/4 teaspoon sea salt * 1/4 teaspoon pepper * 1 teaspoon herbes de Provence or Italian seasoning Instructions ------------------------------------------------------------------------ 1. Preheat oven to 400°. In a food processor, pulse cauliflower until it resembles rice (do not overprocess). Spread cauliflower on a parchment-lined baking sheet. Bake 15 minutes, rotating halfway, until lightly browned and tender. Cool on a wire rack for at least 10 minutes. 2. Place cauliflower on a clean towel; roll up and squeeze to remove excess liquid. Transfer to a large bowl. Stir in remaining ingredients. 3. On a parchment-lined 12-in. pizza pan, spread mixture to 1/4-in.-thickness, forming about a 10-inch circle. Bake until dry and golden brown, 22-25 minutes. Gently loosen crust from parchment. Place another 12-in. pizza pan over top of crust and flip over; peel off parchment. Slide crust back onto original pizza pan. Bake until golden brown and dry to the touch, about 5 minutes longer. 4. Top as desired; bake until toppings are heated through, 8-10 minutes longer. ]]> https://www.earthli.com/recipes/view_recipe.php?id=332 2024-12-29T23:30:59+01:00

Carlsbad Cravings Lemon Rice infused with bright, fresh lemon and zippy dill and the option of butter and feta for an easy, tantalizing side you will want to serve with everything! Ingredients ------------------------------------------------------------------------ * 2 tablespoons olive oil * 1/2 chopped onion * 1 1/2 cups basmati rice well rinsed and drained* * 2-3 garlic cloves, minced * 2 teaspoons lemon zest * 2 cups low sodium chicken broth * 1/2 cup water * 1/4 cup lemon juice * 3/4 teaspoon salt plus more to taste * 1 TBS EACH fresh dill, parsley OR 1 teaspoon EACH dried * 1/4 tsp EACH pepper, dried oregano, ground cumin ADD LATER (optional) * 1-2 tablespoons butter or more to taste * 1/4 cup feta * lemon juice to taste Instructions ------------------------------------------------------------------------ 1. Sauté onions: Heat olive oil in a large sauce pan (with a lid) over medium high heat. Sauté onions until soft, approximately 5 minutes. 2. Sauté rice: Add rice, garlic and lemon zest and sauté for one additional minute. Stir in chicken broth, water, lemon juice and all seasonings. 3. Simmer: Bring to a boil then reduce heat to LOW, cover, and cook 12-15 minutes, or just until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid. If your liquid is evaporated but your rice is still quite undercooked (keeping in mind it will steam for 10 minutes once removed from heat), then add a little additional liquid and continue to cook. 4. Let rest: Once water is evaporated, remove from heat, stir, cover and let sit 10 minutes. 5. Add lemon: Taste and add 1-2 tablespoons additional lemon if desired (I add one tablespoon). Season with additional salt and pepper to taste. 6. Optional: stir in 1-2 tablespoons butter or more to taste. You can stir feta into entire rice pot or add it to individual servings. Notes: You can also use brown rice and adjust the amount of water/broth and cook according to brown rice directions. ]]> https://www.earthli.com/recipes/view_recipe.php?id=331 2024-12-29T23:19:52+01:00

Rainbow Plant Life This luxurious, fan-favorite Red Lentil Curry will get you truly excited about lentils! It’s an ultra-creamy and gourmet Indian-inspired meal made in one pot with pantry staples. Whip it up on a weeknight in 45 minutes! Ingredients ------------------------------------------------------------------------ * 1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil * 4 cloves garlic, minced * 2-inch piece of fresh ginger, peeled and minced or grated * 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric * 1-2 serrano peppers, diced (see recipe note below on spice level) * 1 teaspoon ground cumin * 1/2 teaspoon ground coriander * 1/2 teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon) * 2 teaspoons curry powder * 1 teaspoon garam masala * Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end) * Freshly cracked black pepper to taste * 1 cup (180-190g) red lentils, or split red lentils (the split variety will cook a bit quicker) * 2 cups (480 mL) low-sodium vegetable broth * 1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can) * 1 (13.5-ounce/400 mL) can full-fat coconut milk * 3 tablespoons unsweetened creamy almond butter * 1/2 a small lemon, juiced * 1/2 cup (~8g) fresh cilantro, roughly chopped * For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan Instructions ------------------------------------------------------------------------ 1. Rinse the lentils in cold water until the water runs clear. 2. Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning. 3. Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices. 4. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes. 5. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy. 6. Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry. 7. Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days. *Kath's notes: 1. I almost always make a double-batch of these lentils, but I don't double to coconut milk since I like a somewhat thicker consistency. 2. I can't usually find the Serrano peppers. I did find ground spicy red pepper that I use in place of the fresh peppers. 3. I also almost never have almond butter on hand and just omit it. 4. If I have fresh baby spinach on hand, I usually throw some in after adding the coconut milk. ]]> https://www.earthli.com/recipes/view_recipe.php?id=330 2024-12-29T23:02:07+01:00

https://www.earthli.com/recipes/view_recipe.php?id=329 2024-12-29T22:56:43+01:00

https://www.earthli.com/recipes/view_recipe.php?id=328 2024-12-29T20:01:49+01:00

Food.com We used a bit less meat and cheese, but a little more sauerkraut. Ingredients ------------------------------------------------------------------------ * 2 8-ounce packages refrigerated crescent dinner rolls * 1 lb. Swiss cheese (sliced) * 20 ounces corned beef (1 1/4 lbs. sliced deli will work) * 1 14-ounce can sauerkraut, rinsed and well-drained * 2⁄3 cup thousand island dressing * 1 egg white, lightly beaten * 3 teaspoons caraway seeds (optional) Instructions ------------------------------------------------------------------------ 1. Unroll one tube of crescent dough into one long rectangle: seal seams and perforations. 2. Press onto the bottom of a greased 13X9 baking dish. 3. Bake at 375 degrees for 8-10 minutes or until golden brown. 4. Layer with half of the cheese and all of the corned beef. 5. Combine sauerkraut and dressing; spread over beef, top with remaining cheese. 6. On a lightly floured surface, roll out and press together seam of second tube of crescent dough in a 9X13 rectangle then place over cheese. 7. Brush dough with egg white and sprinkle with caraway seeds, if using. 8. Bake for 12-16 minutes or until heated through and crust is golden brown. 9. Let stand for 5 minutes before cutting. ]]> https://www.earthli.com/recipes/view_recipe.php?id=327 2024-12-29T19:50:43+01:00

karen's kitchen stories Corn Dog Mini Muffins Recipe Slightly adapted from Iowa Girl Eats, makes 48 muffins Ingredients ------------------------------------------------------------------------ * 1/2 cup melted butter * 1/2 cup sugar * 2 large eggs * 1 cup buttermilk * 1 cup corn meal * 1 cup all purpose flour * 1/2 tsp baking soda * 1/2 tsp salt * 1 pound Lit'l Smokies, cut into 1 inch pieces Instructions ------------------------------------------------------------------------ 1. Preheat the oven to 375 degrees F 2. Spray the cavities of two 24 cavity mini muffin pans with spray oil, or line the cavities with cupcake liners. 3. In a medium bowl, whisk the butter and sugar together until well combined. 4. Add the eggs to the butter mixture and whisk. Whisk in the buttermilk. 5. In a small to medium bowl, whisk together the corn flour, all purpose flour, baking soda, and salt. 6. Add the dry ingredients to the wet ingredients in two batches, stirring to combine between each addition. 7. Using a tablespoon cookie scoop or a tablespoon, divide the batter among the 48 cavities in the pans. If you use cupcake liners, spray each one lightly with spray oil, one at a time, just prior to adding the batter. 8. Push the 1 inch pieces of the Lit'l Smokies into the batter so that it stands straight up. 9. Bake for 8 to 12 minutes, until they are set and slightly golden on the edges. 10. Cool the muffins in the pan for five minutes before serving. Leftovers should be refrigerated and then reheated in the microwave for 20 to 30 seconds. ]]> https://www.earthli.com/recipes/view_recipe.php?id=326 2024-12-29T19:15:45+01:00

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https://www.earthli.com/recipes/view_recipe.php?id=311 2020-08-14T15:31:50+02:00

https://www.earthli.com/recipes/view_recipe.php?id=310 2020-07-20T14:57:14+02:00

https://www.earthli.com/recipes/view_recipe.php?id=309 2020-04-19T20:37:01+02:00

https://www.earthli.com/recipes/view_recipe.php?id=308 2020-03-29T19:42:35+02:00

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https://www.earthli.com/recipes/view_recipe.php?id=305 2020-02-19T11:32:46+01:00

Food Nouveau Makes 12 servings. This rich, authentic Bolognese Sauce is based on a registered Italian recipe for Ragù Bolognese. This meat-centric sauce is completely different from the bright red, tomato-based North American version of the sauce: it’s creamy, aromatic, and surprisingly delicate in flavor. Italian Bolognese Sauce produces a simply unforgettable pasta dish! Ingredients ------------------------------------------------------------------------ * 2 tbsp (30 ml) olive oil * ¼ cup (60 ml) butter * 1 medium-sized yellow onion, diced * 4 small, or 2 large, carrots, peeled and diced * 2 celery stalks, diced * 4 garlic cloves, minced * 1 cup (250 ml) diced pancetta (about 4.5 oz/125 g) * 1 tsp (5 ml) kosher salt, or sea salt * Freshly ground black pepper * 2.2 lb (1 kg) lean ground meat (beef, veal, or a combination) * 1 cup (250 ml) dry white wine (such as Chardonnay) * 2 cups (500 ml) whole (3.25%) or partly skimmed (2%) milk * 1 can (28 oz/794 g) diced tomatoes, or crushed tomatoes * 1 cup (250 ml) beef broth To serve Freshly grated Parmigiano-Reggiano Dried pappardelle, tagliatelle, linguine, or spaghetti Fresh basil leaves (optional) Instructions ------------------------------------------------------------------------ 1. In a large pot set over medium heat, add the butter and the oil and stir until the butter is melted. Add the onion, carrot, celery, garlic, and half of the salt (½ tsp/2 ml) and sauté for 5 minutes, stirring often, until the vegetables are soft. Add the diced pancetta and cook for a further 10 minutes, until the pancetta is golden and crisp. 2. Add a third of the ground meat, stirring and breaking lumps with a wooden spoon between each addition. Adding the meat gradually allows the excess water and liquid to evaporate, which is key for the meat to caramelize properly. Once the meat is cooked, add a third more of the meat, stirring and breaking lumps as you go. Repeat with the remaining meat. When the meat is cooked and no lumps remain, set a timer to 10 minutes and keep cooking the meat, stirring from time to time. You want the meat to caramelize and even become crispy in spots. Golden bits of meat will stick to the bottom of the pot, which you will deglaze with white wine later. Watch over the pan at all times as you don’t want the meat to burn. 3. Add the white wine into the sauce pan. With a wooden spoon, scrape all the brown bits stuck to the bottom of the pot. Push the meat all around to make sure you scrape it all off. By the time you’re finished, the wine will be evaporated (2 to 3 minutes). Be careful not to let the meat stick to the pot again—lower the heat if necessary. 4. Add the milk, tomatoes, beef broth, remaining salt (1/2 tsp/2 ml) and a generous grinding of black pepper. Bring to a boil and then lower to the lowest heat setting. Half-cover and simmer gently for 2.5 to 3 hours, setting yourself a timer to give the sauce a stir every half hour. Start monitoring the texture of the sauce after 2 hours: the sauce is ready when it’s thick like oatmeal. It should look rich and creamy, and no liquid should separate from the sauce when you push the sauce to one side. Taste and adjust the seasoning if needed. ]]> https://www.earthli.com/recipes/view_recipe.php?id=304 2020-02-02T12:02:32+01:00

Delish Ingredients ------------------------------------------------------------------------ * 1 tbsp. olive oil * 1 onion, chopped * 1 red bell pepper, chopped * 2 carrots, peeled and finely chopped * 3 cloves garlic, minced * 1 jalapeño, finely chopped * 1 tbsp. tomato paste * 1 (15.5-oz) can pinto beans, drained and rinsed * 1 (15.5-oz) can black beans, drained and rinsed * 1 (15.5-oz) can kidney beans, drained and rinsed * 1 (28-oz.) can fire roasted tomatoes * 3 c. vegetable broth * 2 tbsp. chili powder * 1 tbsp. cumin * 2 tsp. oregano * kosher salt * Freshly ground black pepper * Shredded cheddar, for serving * Sour cream, for serving * Cilantro, for serving Instructions ------------------------------------------------------------------------ 1. In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots. 2. Sauté until soft about 5 minutes. 3. Add garlic and jalapeño and cook until fragrant, 1 minute. 4. Add tomato paste and stir to coat vegetables. 5. Add tomatoes, beans, broth, and seasonings. 6. Season with salt and pepper to taste. 7. Bring to a boil then reduce heat and let simmer, 30 minutes. 8. Serve with cheese, sour cream, and cilantro. ]]> https://www.earthli.com/recipes/view_recipe.php?id=303 2020-02-02T11:57:39+01:00

Chowhound 6 to 8 servings Total: 45 mins Unlike its slow-cooking, meaty brethren, this chili recipe is easy, fast, and vegetarian. It makes for a hearty weeknight dinner. Freeze leftovers in small containers for a ready-to-eat meal. Ingredients ------------------------------------------------------------------------ * 1 tablespoon vegetable oil * 1 onion, medium dice * 1 carrot, medium dice * 2 garlic cloves, minced * Kosher salt * Freshly ground black pepper * 1 bell pepper, medium dice * 1 zucchini, medium dice * 2 teaspoons ground cumin * 2 tablespoons plus 1 teaspoon chili powder * 2 (15-ounce) cans light kidney, dark kidney, or black beans, drained and rinsed * 1 1/2 cups water * 1 (28-ounce) can chopped tomatoes * Chopped cilantro, for garnish (optional) * Quartered lime pieces, for garnish (optional) * Shredded cheddar cheese or crumbled queso fresco, for garnish (optional) * Sour cream, for garnish (optional) Instructions ------------------------------------------------------------------------ 1. Heat the oil in a large heavy-bottomed pot with a tight-fitting lid or a Dutch oven over medium heat until shimmering. 2. Add the onions, carrots, and garlic and season with salt and pepper. 3. Cook, stirring occasionally, until the onions have softened, about 5 minutes. 4. Add the bell pepper and zucchini to the pot and season with salt and pepper. 5. Add the cumin and chili powder and stir to incorporate. 6. Cook, stirring occasionally, until the carrots are knife tender, about 8 to 10 minutes. 7. Add the beans, water, and tomatoes with their juices and stir to combine. 8. Increase the heat to high and bring to a boil. 9. Reduce the heat to low and gently simmer until the vegetables are soft and the flavors have melded, about 15 minutes. 10. Taste and season with additional salt and pepper, if necessary. 11. Serve and garnish as desired. ]]> https://www.earthli.com/recipes/view_recipe.php?id=302 2020-01-26T00:11:10+01:00

Chowhound 6 servings Easy Total Time: About 1 hr Active: 20 mins Ingredients ------------------------------------------------------------------------ * 2 tablespoons vegetable oil * 1 medium red bell pepper, medium dice * 1 medium yellow onion, medium dice * 2 medium garlic cloves, coarsely chopped * 1 pound ground turkey * 3 tablespoons chili powder * 2 teaspoons kosher salt, plus more as needed * 1/2 teaspoon dried oregano * 1/2 teaspoon ground cumin * 1/8 teaspoon cayenne pepper * 1/8 teaspoon ground cinnamon * 1 (28-ounce) can diced tomatoes * 1 cup low-sodium chicken broth or stock * 2 (14-ounce) cans cannellini beans, drained and rinsed * 1 bay leaf Instructions ------------------------------------------------------------------------ 1. First, sauté ground turkey with red bell pepper, onion, and garlic. 2. Add chili powder, cayenne, ground cumin, and a bit of cinnamon to provide depth and heat. 3. Then stir in canned diced tomatoes and canned white beans and leave to simmer until the flavors mingle. 4. Simmer for about an hour. 5. Serve with shredded cheddar cheese and sour cream. ]]> https://www.earthli.com/recipes/view_recipe.php?id=301 2020-01-25T23:59:31+01:00

Feed Me Phoebe Prep Time 5 minutes Total Time 45 minutes Servings 4 *Recipe Notes This is a great make-ahead meal and can keep in the fridge for up to week. Ingredients ------------------------------------------------------------------------ * 1 tablespoon olive or coconut oil * 1 small red onion, diced * 2 garlic cloves, minced * 1- inch fresh ginger, peeled and minced * 1 serrano chili pepper, seeded and minced * 1 teaspoon ground cumin * 1 teaspoon garam masala * ¼ teaspoon coriander * One 15-ounce can diced tomatoes * 1 teaspoon sea salt * One 15-ounce can unsweetened full fat coconut milk * 1 cup red lentils * 5 ounces baby spinach Instructions ------------------------------------------------------------------------ 1. In a large stock pot or Dutch oven, heat the oil. 2. Saute the onion over medium-high heat until soft, 5 minutes. 3. Add the garlic, ginger, serrano, cumin, garam masala, and coriander. Cook until very fragrant, 2 minutes. 4. Carefully pour in the tomatoes and add the salt, scraping up any brown bits that formed on the bottom of the pan. 5. Cook, stirring occasionally, until the liquid has reduced and the tomato chunks have softened, 5 minutes. 6. Add the coconut milk and 1 cup water. Bring to a boil over high heat. 7. Stir in the lentils and reduce the heat to medium-low. 8. Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan. 9. Fold in the spinach and cook until wilted, 3 minutes. 10. Serve alongside coconut rice. ]]> https://www.earthli.com/recipes/view_recipe.php?id=300 2020-01-25T23:50:22+01:00

Southern Living Ingredients ------------------------------------------------------------------------ * 1/4 cup vegetable oil * 2 tablespoons white wine vinegar * 1 tablespoon soy sauce * 2 teaspoons sugar * 1/2 teaspoon sesame oil * 1/4 teaspoon dried crushed red pepper Instructions ------------------------------------------------------------------------ Whisk together all ingredients. Makes 1/2 cup ]]> https://www.earthli.com/recipes/view_recipe.php?id=299 2019-12-11T10:47:31+01:00 https://earthli.com/users/marco

für das Rezept auf Englisch und mit originalen Einheiten (cups FTW!). ]]>

für das Rezept auf Englisch und mit originalen Einheiten (cups FTW!). Ingredients ------------------------------------------------------------------------ * 260g Mehl * 225g Butter, kalt * 1 Eigelb * 245g Saurer Halbrahm * 115g Walnüsse, fein gehackt * 1 Teelöffel Zimt * 150g Zucker Instructions ------------------------------------------------------------------------ 1. Mehl und Butter mit den Händen oder dem Metallhacker (Teigmischer) vermengen. 2. Eigelb hinzufügen und gut mischen. 3. Sauerrahm hinzufügen, gut mischen. 4. Teig kühlen. 5. Fein gehackte Walnüsse, Zimt und Zucker in einer Schüssel vermengen. 6. Einen Teil des gekühlten Teigs sehr dünn (ca. 3mm) auf einer bemehlten Oberfläche auswalken. 7. Den Teig mit einer Portion der Nussmischung bestreichen. 8. In Dreiecke schneiden und mit dem breiten Ende zuerst rollen; zu Hörnern formen. 9. Im vorgeheizten Ofen backen bei 175C für 15-20 Minuten oder bis sie goldbraun sind. 10. Kann eingefroren sein. 11. Kann im gebrauchsfertigen Zustand auch mit Puderzucker bestreut werden. (Wir haben das seit vielen Jahren nicht mehr gemacht, aber es ist eine hübsche Dekoration.) ]]> https://www.earthli.com/recipes/view_recipe.php?id=298 2019-10-22T01:56:31+02:00

https://www.earthli.com/recipes/view_recipe.php?id=297 2019-10-09T21:01:54+02:00 https://earthli.com/users/marco

Betty Bossi Ingredients ------------------------------------------------------------------------ * butter [1] for sautéing * 1.1 lbs ground beef ------------------------------------------------------------------------ * 1 onion, finely chopped * 1 carrot, diced * 1 large stalk celery, diced * 1 cup red wine * 1 cup beef bouillon * 3 tablespoons tomato paste * 1 teaspoon paprika * 1 bay leaf * 1/2 teaspoon thyme, finely chopped * salt and pepper to taste ------------------------------------------------------------------------ * 1 lb elbow macaroni * boiling salted water ------------------------------------------------------------------------ * grated cheese * applesauce ------------------------------------------------------------------------ [1] The original recipe calls for clarified butter because you can heat it to a higher temperature. Regular butter is OK, though. Instructions ------------------------------------------------------------------------ 1. Cook the meat first * Heat butter in pan. * Divide ground beef into a few smaller portions. * Sauté the smaller portions individually for about 3 minutes each. * Remove from pan before adding next portion. * Set aside. 2. Add vegetables * Add onion, carrot and celery to pan and saute briefly. * Add wine and bring to a boil. * Add beef bouillon, tomato paste, paprika, bay leaf and sautéd ground beef to pan. * Cover pan and simmer for about 30 minutes. * Add thyme, salt and pepper, to taste. 3. Cook elbows until al dente in salted boiling water, drain. 4. Serve in pasta bowls and top with the meat sauce. 5. Serve with grated cheese and applesauce. ]]> https://www.earthli.com/recipes/view_recipe.php?id=296 2019-01-25T01:43:44+01:00

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https://www.earthli.com/recipes/view_recipe.php?id=262 2015-09-13T22:13:25+02:00

https://www.earthli.com/recipes/view_recipe.php?id=261 2015-04-03T13:18:48+02:00

https://www.earthli.com/recipes/view_recipe.php?id=260 2015-03-25T12:48:35+01:00

https://www.earthli.com/recipes/view_recipe.php?id=259 2015-03-25T12:21:02+01:00

https://www.earthli.com/recipes/view_recipe.php?id=258 2015-03-25T12:01:51+01:00

https://www.earthli.com/recipes/view_recipe.php?id=257 2015-03-25T11:43:36+01:00

https://www.earthli.com/recipes/view_recipe.php?id=256 2015-02-22T21:36:59+01:00

https://www.earthli.com/recipes/view_recipe.php?id=255 2015-02-03T09:45:42+01:00 https://earthli.com/users/marco

Comfort of Cooking Ingredients ------------------------------------------------------------------------ * 6-8 boneless, skinless chicken thighs or 4 chicken breasts (2 lbs. total) * Salt and pepper * 1/2 cup diced onion * 2 cloves garlic, minced * 1/2 cup honey * 1/4 cup ketchup * 1/2 cup low-sodium soy sauce * 2 tablespoons vegetable oil or olive oil * 1/4 teaspoon red pepper flakes * 4 teaspoons cornstarch * 1/3 cup water * 1/2 tablespoon (or more) sesame seeds * 3 scallions, chopped Instructions ------------------------------------------------------------------------ 1. Place chicken in crock pot and lightly season both sides with salt and pepper. 2. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours. 3. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. 4. In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened. Serve chicken over rice, spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions. ]]> https://www.earthli.com/recipes/view_recipe.php?id=254 2015-02-03T09:34:26+01:00

Joy the Baker Here’s why these are the very BEST Chocolate Chip Cookies around. Using butter two ways (browned and softened) helps create a chewy and crisp texture. Chewy on the outside and crisp around the edges. Adding just a touch more than 2 cups of all-purpose flour helps maintain the not-totally-flat-and-frustrating quality of the cookie. Brown sugar and an extra kick of molasses lend depth to the sweetness. Dark chocolate and a touch of sea salt pair bitterness and salty tang to the sweet cookies. They’re perfect because of brown butter, sea salt… Makes about 3 dozen cookies. Ingredients ------------------------------------------------------------------------ * 1 cup (16 tablespoons) unsalted butter, softened to room temperature * 1 cup light brown sugar, packed * 2 teaspoons vanilla extract * 1 teaspoon molasses * 1/2 cup granulated sugar * 1 large egg * 1 large egg yolk * 2 1/4 cups all-purpose flour * 1 teaspoon salt * 1 teaspoon baking soda * 1 cup bittersweet chocolate chips * 1/2 cup coarsely chopped pecans * coarse sea salt, to sprinkle on top Instructions ------------------------------------------------------------------------ 1. Line two baking sheets with parchment paper and set aside. 2. Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning. Allow it to cool for 20 minutes. 3. Beat the remaining 1/2 cup butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth. 4. Beat in the vanilla extract and molasses. 5. Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy. 6. Add the egg and egg yolk, and beat for one minute more. 7. Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated. 8. Use a spatula to fold in the chocolate chips and pecans and finish incorporating all of the dry flour bits into the dough. 9. Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of the oven and preheat your oven to 350°F. 10. Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 2 inches between the cookies; they’ll spread as they bake. 11. Sprinkle the cookies with sea salt, to taste — as much or as little as you like. 12. Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them. Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze. ]]> https://www.earthli.com/recipes/view_recipe.php?id=253 2015-01-18T12:15:02+01:00

https://www.earthli.com/recipes/view_recipe.php?id=252 2014-10-25T21:58:33+02:00

https://www.earthli.com/recipes/view_recipe.php?id=251 2014-02-21T09:15:58+01:00

Gimme Some Oven Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Yield: 4-6 Servings Ingredients ------------------------------------------------------------------------ Salad ingredients: * 2 boneless skinless chicken breasts * 3 Tbsp. soy sauce * 2 Tbsp. rice wine vinegar * salt and pepper * 2 Tbsp. olive oil * 1 head Romaine lettuce, shredded * 4 cups shredded red cabbage * 1 cup edamame * 2/3 cup shredded carrots * 1/2 cup chow mein noodles * 1/4 cup sliced almonds, toasted * sesame ginger vinaigrette (see ingredient below) Sesame Ginger Vinaigrette ingredients: * 1/4 cup vegetable or olive oil * 3 Tbsp. honey * 2 Tbsp. rice wine vinegar * 1 Tbsp. grated fresh ginger * 1 Tbsp. soy sauce * 1 clove garlic, minced * 2 tsp. sriracha chile sauce (optional) * 1 tsp. sesame oil * pinch of salt and pepper Instructions ------------------------------------------------------------------------ To make the salad: 1. Combine chicken breasts, soy sauce and rice wine vinegar in a large bowl or ziplock bag and let marinate in the refrigerator for at least 15 minutes. 2. Remove the chicken from the marinade, and season both sides of each chicken breast with salt and pepper. 3. Heat oil in a large skillet over medium-high heat. Cook the chicken for 4 minutes per side or until the chicken is cooked through and no longer pink inside. 4. Remove and let rest for at least 5 minutes. 5. Then cut into thin strips. 6. In a large bowl, toss together Romaine, red cabbage, edamame, carrots, chicken, chow mein noodles and almonds until combined. 7. Toss with your desired amount of vinaigrette. 8. Serve immediately. To make the vinaigrette: Whisk together all ingredients until combined. You can add more sriracha for an extra kick. ]]> https://www.earthli.com/recipes/view_recipe.php?id=250 2014-02-09T14:03:29+01:00

Diva di Cucina Ingredients ------------------------------------------------------------------------ * 1 head of cauliflower, cut into bite size pieces * 1/2 c buttermilk * 1/2 c flour * 1 tsp garlic salt * 1/2 c buffalo sauce (like Frank’s Red Hot Buffalo Wings Sauce) * 1 tbsp butter, melted Garnishes * bleu cheese dressing * celery and/or carrots Instructions ------------------------------------------------------------------------ 1. Preheat oven to 350ºF. 2. In a large bowl whisk together buttermilk, flour, and garlic salt until smooth. 3. Place the cauliflower into the bowl of batter and gently toss to coat. 4. Place the battered cauliflower in a greased baking dish trying to shake off any excess batter. 5. Bake for 18–20 minutes turning once until some of the edges turn a nice golden color. 6. While the cauliflower is baking combine the buffalo sauce and melted butter in a small bowl. 7. Remove the cauliflower from the oven and drizzle the buffalo sauce mixture over the top and toss to coat. 8. Return the cauliflower to the oven and bake for an additional 5 minutes. 9. Remove the finished cauliflower from the oven and plate with some fresh veggies and a side of bleu cheese dressing. ]]> https://www.earthli.com/recipes/view_recipe.php?id=249 2014-02-09T13:40:08+01:00

Tasty Yummies Ingredients ------------------------------------------------------------------------ * 2 1/2 cups diced butternut squash * 1 1/2 cups dried organic chick peas * 1 small onion, chopped * 2 cloves garlic, minced * 1 can organic coconut milk * 1 bunch of fresh spinach, rinsed and roughly chopped (you could also use kale here) * 1 1/2 cups freshly shelled peas (you can use frozen here, if you wish) * 1-2 large tomatoes, diced * 3 cups vegetable broth or water * 3 tablespoons yellow curry powder * 1 teaspoon kosher salt * handful of fresh cilantro, roughly chopped (save some for serving) Instructions ------------------------------------------------------------------------ 1. Rinse and sort through the dry chickpeas. 2. Cut the skin off the squash, remove seeds and cut into 1 inch square cubes. 3. Add all of the ingredients to your slow cooker besides the peas and spinach. 4. Cook on high for 6 hours. 5. About 20-30 minutes before serving add in the fresh peas and spinach, and give it a stir. 6. If your sauce seems to be a bit too thin or watery when it is done cooking, you could make a quick mix of cornstarch and hot water and pour a tablespoon or two of the mixture into the crock pot, allow it to simmer a bit longer. This will thicken it right up. 7. Serve over brown basmati or jasmine rice topped with fresh cilantro, mint or basil and maybe even some shredded coconut. ]]> https://www.earthli.com/recipes/view_recipe.php?id=248 2011-11-29T01:04:13+01:00

https://www.earthli.com/recipes/view_recipe.php?id=247 2011-11-29T01:02:40+01:00 https://earthli.com/users/marco

https://www.earthli.com/recipes/view_recipe.php?id=246 2011-11-29T01:00:23+01:00

https://www.earthli.com/recipes/view_recipe.php?id=245 2011-11-29T00:56:46+01:00

https://www.earthli.com/recipes/view_recipe.php?id=244 2011-11-29T00:54:32+01:00

https://www.earthli.com/recipes/view_recipe.php?id=243 2011-11-24T10:58:13+01:00

https://www.earthli.com/recipes/view_recipe.php?id=242 2011-11-24T10:32:10+01:00

for the recipe in German and with metric units. ]]>

for the recipe in German and with metric units. Ingredients ------------------------------------------------------------------------ * 2 cups flour * 2 sticks butter, chilled (=1 cup =226 grams) * 1 egg yolk * 8 ounces sour cream (~1 cup) * 4 ounces walnuts, finely chopped (~113 grams) * 1 teaspoon cinnamon * 3/4 cup sugar Instructions ------------------------------------------------------------------------ 1. Using hands or metal chopper, blend flour and butter together. 2. Add egg yolk and mix well. 3. Add sour cream, mix well. 4. Chill. 5. Combine finely-chopped walnuts, cinnamon and sugar in a bowl. 6. Roll out a portion of the chilled dough *very thinly* on a floured surface. 7. Spread with equal portion of the nut mixture. 8. Cut into triangles and roll beginning with the wide end first; shape into horns. 9. Bake at 350 degrees F (175 C) for 20-25 minutes, depending on your oven or until golden brown. May be frozen. May also be sprinkled with powdered sugar when ready to use. (We haven't done this in many years, but it is a pretty decoration.) ]]> https://www.earthli.com/recipes/view_recipe.php?id=241 2011-09-26T02:51:17+02:00

https://www.earthli.com/recipes/view_recipe.php?id=240 2011-09-11T21:02:10+02:00

https://www.earthli.com/recipes/view_recipe.php?id=239 2011-08-02T03:21:40+02:00

https://www.earthli.com/recipes/view_recipe.php?id=238 2011-07-25T12:49:32+02:00

https://www.earthli.com/recipes/view_recipe.php?id=237 2010-09-25T18:33:52+02:00 https://earthli.com/users/marco

; serves 4. ]]>

; serves 4. Ingredients ------------------------------------------------------------------------ * 7 oz. pkg. tortellini * 10 oz. pkg. frozen peas * 4 tbsp. wine vinegar * Juice of 1 lemon * 1 clove garlic, crushed * 1/2 c. olive oil * 3 tsp. Dijon mustard Instructions ------------------------------------------------------------------------ 1. Cook the tortellini; drain and set aside. 2. Rinse peas in cold water; drain and set aside 3. Mix with wire whisk, pour over tortellini and peas and mix 4. Before serving sprinkle with Romano or Parmesan cheese and pepper. ]]> https://www.earthli.com/recipes/view_recipe.php?id=236 2010-09-25T12:05:20+02:00

; goes well with "Flat Beans with Olive Oil" . ]]>

; goes well with "Flat Beans with Olive Oil" . Ingredients ------------------------------------------------------------------------ * 3/4 cup long-grain rice * 3 tbsp orzo (check the pasta aisle) * 1 cup hot water or chicken stock * 2 tbsp butter * 1 tsp salt * Pinch pepper Instructions ------------------------------------------------------------------------ Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave for about 15 minutes, then drain. Place the orzo in a medium sized pot. Stir continuously on medium-low heat, until the colour turns light brown. Add the butter and rice in the cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Pour 1 cup of hot water or chicken stock in it. Add salt and pepper. Turn the heat to low and cook until the rice absorbs all the water. Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on it. Let the Pilaf stand for about 5 minutes. We call this brewing time. Then serve. ]]> https://www.earthli.com/recipes/view_recipe.php?id=235 2010-09-25T12:04:16+02:00

; goes well with "Pilaf with Orzo" . ]]>

; goes well with "Pilaf with Orzo" . Ingredients ------------------------------------------------------------------------ * 500 gr flat beans * 50 ml extra virgin olive oil * 1 small onion, chopped * 1 garlic clove, chopped * 1 tbsp sugar * 2 tomatoes, diced * 1 tbsp crushed tomato * 1 1/2 cups water * Salt Instructions ------------------------------------------------------------------------ First, wash the beans, trim both ends and shave along the sides with a knife. In a large pot place the onion and olive oil. Cook them together for about 3-4 minutes. Add the beans, garlic, salt, sugar, tomatoes and crushed tomato. Pour in 1 cup of water. Leave the lid half open and cook for 35-40 minutes, and add another half cup of water midway through. If needed, you can add more water later. Let cool for half an hour, then place in a service plate. Pour in a little bit of extra virgin olive oil again. Let cool in the fridge. This dish is served cold as a side. ]]> https://www.earthli.com/recipes/view_recipe.php?id=234 2010-09-25T11:55:11+02:00

; serves 4. ]]>

; serves 4. Ingredients ------------------------------------------------------------------------ * 1 1/2 pound beef round steak or lean stew beef * Salt and pepper * 1/3 cup all purpose flour * 2 teaspoons curry paste (such as Thai Red Curry Base) * 2 cloves garlic, chopped * 1 red bell pepper, thinly sliced * 2 medium onions, thinly sliced * 2 cups canned whole tomatoes, chopped * 2 cups well-stirred canned unsweetened coconut milk * 2 tablespoons fresh lime juice * 1/2 cup sliced scallion greens * 1/2 cup coarsely chopped fresh cilantro sprigs * 1/2 cup coarsely chopped basil or Thai basil leaves Instructions ------------------------------------------------------------------------ Combine flour with salt and pepper to taste and coat meat in flour mixture. Combine coconut milk with curry paste, mix thoroughly and place in bottom of crockpot with garlic, pepper, onion, chopped tomatoes. Simmer on the low heat setting for 6-8 hours, stirring occasionally, until vegetables are soft and meat is cooked through. Season to taste with lime juice, and add more salt if necessary. Sprinkle beef curry with scallions, cilantro, and basil and serve over rice. ]]> https://www.earthli.com/recipes/view_recipe.php?id=233 2010-09-25T11:51:10+02:00

: "The perfect recipe for an abundant apple season. After one taste, you’ll want to make it again and again." ]]>

: "The perfect recipe for an abundant apple season. After one taste, you’ll want to make it again and again." Ingredients ------------------------------------------------------------------------ * 4 medium tart cooking apples, sliced (4 cups) * 3/4 cup packed brown sugar * 1/2 cup Gold Medal® all-purpose flour * 1/2 cup quick-cooking or old-fashioned oats * 1/3 cup butter or margarine, softened * 3/4 teaspoon ground cinnamon * 3/4 teaspoon ground nutmeg * Cream or Ice cream, if desired Instructions ------------------------------------------------------------------------ 1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening. 2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples. 3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream. ]]> https://www.earthli.com/recipes/view_recipe.php?id=232 2010-09-25T11:48:24+02:00

Linda Mclean "Sweet dark plums are wrapped in a potato dough, and boiled before rolling in sweetened toasted bread crumbs. My Austrian grandmother made these delicious dessert dumplings for us every fall. These take some time to make, but to me, they're well worth the effort." Ingredients ------------------------------------------------------------------------ Dough 4 large russet potatoes 1/2 teaspoon salt 1 tablespoon butter, softened 2 eggs, beaten 1/4 cup farina 1 cup all-purpose flour, or as needed Filling 12 Italian prune plums 12 cubes white sugar Bread Crumbs 1/2 cup butter, melted 1/4 cup white sugar 1 cup dry bread crumbs Garnish Additional melted butter and sugar for garnish (optional) Instructions ------------------------------------------------------------------------ 1. Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance. 2. In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes. 3. Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close. 4. On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal. 5. Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm. 6. Melt the remaining 1/2 cup of butter in a small skillet over medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired. ]]> https://www.earthli.com/recipes/view_recipe.php?id=231 2010-09-25T11:43:12+02:00

https://www.earthli.com/recipes/view_recipe.php?id=230 2010-09-25T11:35:15+02:00

. ]]>

Southern Food A moist yellow cake; goes well with "orange frosting" . Ingredients ------------------------------------------------------------------------ * 2 cups cake flour * 2 teaspoons baking powder * 1/2 teaspoon salt * 1/2 cup butter, softened * 1 cup sugar * 3 large eggs, room temperature * 2 teaspoons vanilla * 3/4 cup milk Instructions ------------------------------------------------------------------------ Preheat oven to 350°F. Grease and flour 2 9-inch cake pans. In bowl, combine flour, baking powder, and salt with a wire whisk. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans. Bake Yellow Cake Recipe for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting. For a 9 x 13 pan - Baked at 350 degrees F. for 30 to 38 minutes. ]]> https://www.earthli.com/recipes/view_recipe.php?id=229 2010-09-25T11:31:32+02:00

. Makes enough to fill and frost a 2-layer cake, tube cake, or Bundt cake. ]]>

Southern Food A sweet orange frosting; goes well with "yellow cake" . Makes enough to fill and frost a 2-layer cake, tube cake, or Bundt cake. Ingredients ------------------------------------------------------------------------ * 3 tablespoons butter * 33/4 cups confectioners' sugar (1 pound box) * 4 to 5 tablespoons orange juice (approximately) * 11/2 teaspoon finely grated orange peel * few grains salt Instructions ------------------------------------------------------------------------ 1. Cream butter; 2. Add sugar gradually, alternating with enough orange juice to make frosting the right consistency for spreading; 3. Stir in orange peel and salt. ]]> https://www.earthli.com/recipes/view_recipe.php?id=228 2010-08-22T02:53:43+02:00

https://www.earthli.com/recipes/view_recipe.php?id=227 2010-06-18T14:33:42+02:00

https://www.earthli.com/recipes/view_recipe.php?id=226 2010-02-20T18:32:10+01:00

https://www.earthli.com/recipes/view_recipe.php?id=225 2010-02-09T02:21:57+01:00

https://www.earthli.com/recipes/view_recipe.php?id=224 2009-12-04T09:29:05+01:00

Jason Kottke & Robie Fluffy, relatively easy pancakes. Recipe feeds four. The original recipe called them the world's best, a rating which is unlikely to be scientifically verified, but is entirely plausible. Ingredients ------------------------------------------------------------------------ Dry ingredients: * 2 cups/250g flour * 2 tbsp/31g sugar * 4 tsp/21g baking powder * 1 tsp/5g baking soda * 1 tsp/5g fine salt Wet ingredients: * 2 cups/500ml buttermilk (2 cups/500ml milk & 2 tbsp/32ml lemon juice) * 4 tbsp/60g melted butter * 1 tsp/5g vanilla extract * 2 beaten eggs Additional: * 1/2 cup/125g butter for greasing pans * 1/2 cup/125g butter for topping * 1/2 cup/125ml maple syrup for topping Instructions ------------------------------------------------------------------------ 1. Combine the dry ingredients in a bowl; whisk; set aside 2. Combine the wet ingredients in a bowl; whisk; set aside 3. Add the wet ingredients to the dry and whisk until just combined 4. Fry in a pan with butter 5. Top with maple syrup and devour Don't skimp on the ingredients here. Use real butter and real vanilla extract, but especially real maple syrup and real buttermilk. The buttermilk might be a bit of a problem, depending on geography; in that case, there are "good substitutes for buttermilk" online. We use a tbsp. of lemon juice per cup of milk. ]]> https://www.earthli.com/recipes/view_recipe.php?id=223 2009-10-16T17:46:37+02:00

https://www.earthli.com/recipes/view_recipe.php?id=222 2009-10-11T03:33:41+02:00

https://www.earthli.com/recipes/view_recipe.php?id=221 2009-10-07T21:35:34+02:00

https://www.earthli.com/recipes/view_recipe.php?id=220 2009-10-06T00:44:04+02:00

https://www.earthli.com/recipes/view_recipe.php?id=219 2009-09-01T01:04:58+02:00

https://www.earthli.com/recipes/view_recipe.php?id=218 2009-08-21T01:19:54+02:00

https://www.earthli.com/recipes/view_recipe.php?id=217 2009-08-18T01:07:06+02:00

https://www.earthli.com/recipes/view_recipe.php?id=216 2009-07-02T03:18:06+02:00

https://www.earthli.com/recipes/view_recipe.php?id=215 2009-06-16T00:25:47+02:00

https://www.earthli.com/recipes/view_recipe.php?id=214 2009-06-12T01:56:22+02:00

https://www.earthli.com/recipes/view_recipe.php?id=213 2009-06-12T01:53:00+02:00

https://www.earthli.com/recipes/view_recipe.php?id=212 2009-05-22T02:03:50+02:00

https://www.earthli.com/recipes/view_recipe.php?id=211 2009-05-16T19:06:46+02:00

https://www.earthli.com/recipes/view_recipe.php?id=210 2009-05-11T21:53:46+02:00

https://www.earthli.com/recipes/view_recipe.php?id=209 2009-05-03T17:05:15+02:00

https://www.earthli.com/recipes/view_recipe.php?id=208 2009-05-03T15:26:11+02:00

https://www.earthli.com/recipes/view_recipe.php?id=207 2009-04-23T01:12:39+02:00

https://www.earthli.com/recipes/view_recipe.php?id=206 2009-04-17T03:14:40+02:00

https://www.earthli.com/recipes/view_recipe.php?id=205 2009-04-11T21:49:44+02:00

https://www.earthli.com/recipes/view_recipe.php?id=204 2009-03-29T04:17:19+02:00

https://www.earthli.com/recipes/view_recipe.php?id=203 2009-02-15T17:15:17+01:00

. ]]>

bluegirl Slightly sweet, springy and not too crumbly. All-around excellent recipe. -------------------------------------------------------------------------------- This version uses less sugar than the "original" . Ingredients ------------------------------------------------------------------------ * 1 cup all-purpose flour * 1 cup yellow cornmeal * 1/2 cup white sugar * 1 teaspoon salt * 3 1/2 teaspoons baking powder * 1 egg * 1 cup milk * 1/3 cup vegetable oil Instructions ------------------------------------------------------------------------ 1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan. 2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. 3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. ]]> https://www.earthli.com/recipes/view_recipe.php?id=202 2009-02-15T17:09:57+01:00

dakota kelly Light, consistent pancakes that don't stick together at all. Ingredients ------------------------------------------------------------------------ * 1 1/2 cups all-purpose flour * 3 1/2 teaspoons baking powder * 1 teaspoon salt * 1 tablespoon white sugar * 1 1/4 cups milk * 1 egg * 3 tablespoons butter, melted Instructions ------------------------------------------------------------------------ 1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. ]]> https://www.earthli.com/recipes/view_recipe.php?id=201 2009-02-03T01:44:49+01:00

https://www.earthli.com/recipes/view_recipe.php?id=200 2009-01-30T13:21:00+01:00

https://www.earthli.com/recipes/view_recipe.php?id=199 2009-01-19T03:40:36+01:00

https://www.earthli.com/recipes/view_recipe.php?id=198 2008-12-06T12:42:31+01:00

Grouprecipes.com A cheesy white chicken chili, loaded with flavor. Ingredients ------------------------------------------------------------------------ * 1 tablespoon olive oil * 2 medium onions, chopped * 4 cloves garlic, minced * 2 4-ounce cans chopped green chiles * 4 cups chopped cooked chicken * 2 teaspoons ground cumin * 1 1/2 teaspoons dried oregano, crumbled * 1/4 teaspoon cayenne or crushed red pepper, depending on taste * 3 16-ounce cans Great Northern beans, drained & rinsed * 6 cups chicken broth * 3 cups Monterey Jack cheese, grated * salt * pepper * sour cream Instructions ------------------------------------------------------------------------ 1. Heat oil in large heavy pot to medium-high. 2. Add onions & saute until translucent, about 10 minutes. 3. Add garlic, chiles, chicken, cumin, oregano and hot pepper. Saute 2 minutes. 4. Add beans and chicken broth. 5. Bring to a boil, reduce heat and simmer 2 hours or more. 6. Add 1 cup of grated cheese. 7. Stir until thick and melted. 8. Season with salt & pepper. 9. Serve with remaining cheese and sour cream. ]]> https://www.earthli.com/recipes/view_recipe.php?id=197 2008-12-06T12:37:05+01:00

Elise.com Ingredients ------------------------------------------------------------------------ * 4 tablespoons unsalted butter * 2 medium yellow onions, chopped * 2 teaspoons minced garlic * 1/8 to 1/4 teaspoon crushed red pepper * 2 teaspoons curry powder * 1/2 teaspoon ground coriander * Pinch ground cayenne pepper (optional) * 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin* * 5 cups of chicken broth (or vegetable broth for vegetarian option) * 2 cups of milk * 1/2 cup brown sugar * 1/2 cup heavy cream Instructions ------------------------------------------------------------------------ 1. Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more. 2. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes. 3. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. 4. With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt. 5. Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds. *To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. ]]> https://www.earthli.com/recipes/view_recipe.php?id=196 2008-12-06T12:32:24+01:00

Allrecipes.com Ingredients ------------------------------------------------------------------------ * 3/4 pound pasta * 1 tablespoon olive oil * 1 pound spicy Italian sausage * 1 onion, chopped * 4 cloves garlic, minced * 1 (14.5 ounce) can chicken broth * 1 teaspoon dried basil * 1 (14.5 ounce) can diced tomatoes * 1 (10 ounce) package frozen chopped spinach * 1/2 cup grated Parmesan cheese Instructions ------------------------------------------------------------------------ 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. 2. In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid. 3. Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender. 4. Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately. I usually have extra peppers around, so I through in two red ones or a yellow and red one. The more vegetables, the better! ]]> https://www.earthli.com/recipes/view_recipe.php?id=195 2008-04-13T22:13:55+02:00

https://www.earthli.com/recipes/view_recipe.php?id=194 2007-12-24T00:42:21+01:00

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https://www.earthli.com/recipes/view_recipe.php?id=192 2007-11-01T19:36:54+01:00

https://www.earthli.com/recipes/view_recipe.php?id=191 2007-10-30T09:36:09+01:00

https://www.earthli.com/recipes/view_recipe.php?id=190 2007-10-30T09:31:23+01:00

https://www.earthli.com/recipes/view_recipe.php?id=189 2007-10-30T09:04:13+01:00

https://www.earthli.com/recipes/view_recipe.php?id=188 2007-10-30T08:45:53+01:00

https://www.earthli.com/recipes/view_recipe.php?id=187 2007-10-30T08:32:06+01:00 https://earthli.com/users/marco

https://www.earthli.com/recipes/view_recipe.php?id=186 2007-10-21T13:38:54+02:00

https://www.earthli.com/recipes/view_recipe.php?id=185 2007-08-31T01:29:01+02:00

https://www.earthli.com/recipes/view_recipe.php?id=184 2007-08-20T12:42:00+02:00

https://www.earthli.com/recipes/view_recipe.php?id=183 2007-07-29T03:12:19+02:00 https://earthli.com/users/marco

https://www.earthli.com/recipes/view_recipe.php?id=182 2007-07-09T13:01:00+02:00

https://www.earthli.com/recipes/view_recipe.php?id=181 2007-02-05T03:06:42+01:00

https://www.earthli.com/recipes/view_recipe.php?id=178 2006-09-21T01:52:29+02:00

https://www.earthli.com/recipes/view_recipe.php?id=177 2006-07-03T03:34:24+02:00

https://www.earthli.com/recipes/view_recipe.php?id=176 2006-07-03T03:13:28+02:00

https://www.earthli.com/recipes/view_recipe.php?id=175 2006-06-15T21:32:33+02:00

RecipeZaar From a community cookbook submitted by Linda Taylor, this is an easy to prepare marinade that is great for grilling. Yield: 1 1/2 cups Prep time: 3 minutes Ingredients ------------------------------------------------------------------------ * 1/3 cup wine vinegar * 1/4 cup ketchup * 2 tablespoons cooking oil * 2 tablespoons soy sauce * 1 tablespoon Worcestershire sauce * 1/2 teaspoon salt * 1/4 teaspoon pepper * 1/3 teaspoon garlic salt * 1/2 teaspoon dry mustard Instructions ------------------------------------------------------------------------ 1. Combine all ingredients. 2. Pour marinade over the meat and marinate for 2-3 hours at room temperature or overnight in the refrigerator. ]]> https://www.earthli.com/recipes/view_recipe.php?id=174 2006-04-25T20:06:49+02:00 https://earthli.com/users/marco

https://www.earthli.com/recipes/view_recipe.php?id=173 2006-04-24T12:04:12+02:00

Better Homes and Gardens Makes 4 servings Prep: 20 minutes Marinate: 30 minutes to 2 hours Cook: 8 minutes Ingredients ------------------------------------------------------------------------ * 4 turkey breast tenderloin steaks, cut 1/2 inch thick (about 1 pound total) * 1 cup sliced fresh shiitake mushrooms * 1/3 cup dry Marsala or dry sherry * 1/3 cup water * 1-1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed * 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed * 1/8 teaspoon salt * 1/8 teaspoon black pepper * 2 teaspoons olive oil or cooking oil * 2 teaspoons cold water * 1 teaspoon cornstarch * Hot cooked whole wheat linguine (optional) Instructions ------------------------------------------------------------------------ 1. Place turkey in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine mushrooms, Marsala, the 1/3 cup water, thyme, rosemary, salt, and pepper. Pour over turkey; seal bag. Marinate in the refrigerator for 30 minutes to 2 hours, turning bag occasionally. 2. Drain turkey, reserving marinade. Pat turkey dry with paper towels. In a large skillet heat oil over medium heat. Add turkey; cook for 8 to 10 minutes or until turkey is no longer pink (170 degree F), turning once. Remove turkey from skillet; cover and keep warm. 3. Pour the marinade into skillet. Bring to boiling; reduce heat. Cover and simmer for 2 minutes. 4. In a small bowl combine the 2 teaspoons water and cornstarch; stir into marinade in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve the turkey and mushroom mixture over hot cooked linguine. ]]> https://www.earthli.com/recipes/view_recipe.php?id=172 2006-04-24T11:54:05+02:00

Better Homes and Gardens Prep: 20 minutes Freeze: up to 3 months Cook: 15 minutes Ingredients ------------------------------------------------------------------------ * 1 pound lean ground beef * 1/2 cup chopped onion (1 medium) * 1/2 cup chopped green sweet pepper (1 small) * 2 cloves garlic, minced * 1 14 1/2-ounce can diced tomatoes, undrained * 1 8-ounce can tomato sauce * 2 tablespoons tomato paste * 1-1/2 teaspoons dried Italian seasoning, crushed * 1/8 teaspoon black pepper * 1 recipe Cooked Spaghetti Squash * 1/4 cup shredded Parmesan cheese (1 ounce) * Small fresh basil leaves (optional) Instructions ------------------------------------------------------------------------ 1. In a large saucepan cook ground beef, onion, sweet pepper, and garlic until meat is brown. Drain. Add undrained diced tomatoes, tomato sauce, tomato paste, Italian seasoning, and black pepper. Bring sauce to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. 2. Meanwhile, prepare Cooked Spaghetti Squash. Serve sauce over squash. Sprinkle with Parmesan cheese. If desired, garnish with basil leaves. Cooked Spaghetti Squash: Prick a 2 1/2- to 3-pound whole spaghetti squash in several places with a sharp knife. Place squash in a microwave-safe baking dish. Microwave, uncovered, on 100% (high) power for 10 to 15 minutes or until tender. Let stand for 5 minutes. Halve squash lengthwise and remove seeds. Using 2 forks, shred and separate the squash pulp into strands. Makes: 6 servings ]]> https://www.earthli.com/recipes/view_recipe.php?id=171 2006-04-24T11:49:46+02:00

Better Homes and Gardens Makes 6 servings Prep: 20 minutes Cook: 2 to 3 hour (high-heat setting) + 5 minutes Ingredients ------------------------------------------------------------------------ * 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces * 2 medium carrots, coarsely shredded * 2 tablespoons dry sherry (optional) * 1 tablespoon soy sauce * 1 tablespoon rice vinegar * 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger * 1/4 teaspoon ground black pepper * 3 14-ounce cans chicken broth * 1 cup water * 2 ounces dried rice vermicelli noodles or medium noodles * 1 6-ounce package frozen pea pods, thawed and halved diagonally * Soy sauce Instructions ------------------------------------------------------------------------ 1. In a 3-1/2- to 6-quart crockery cooker, combine chicken, carrots, sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger, and pepper. 2. Stir in chicken broth and the water. 3. Cover and cook on high-heat setting for 2 to 3 hours. 4. Stir in noodles and pea pods. 5. Cover and cook for 5 to 8 minutes more or until noodles are tender. 6. Serve with additional soy sauce. ]]> https://www.earthli.com/recipes/view_recipe.php?id=170 2006-04-24T11:37:14+02:00

Better Homes and Gardens Prep: 20 min. Bake: 20 min. Cool: 15 min. Stand: 15 min. Makes about 24 pieces for 8 to 10 appetizer servings. Ingredients ------------------------------------------------------------------------ * 2 large poblano peppers * 2 medium sweet red peppers * 1/2 of an 8-ounce tub plain cream cheese product (about 1/2 cup) * 2 cloves garlic, minced * 1 tablespoon snipped fresh cilantro * 2 teaspoons lime juice * 1/8 teaspoon ground red pepper * 4, 7- or 8-inch flour tortillas Instructions ------------------------------------------------------------------------ 1. To roast poblano and sweet red peppers, halve peppers and remove stems, membranes, and seeds. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degrees F oven for 20 to 25 minutes or until skin is bubbly and browned. Wrap the peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle. Pull the skin off gently and slowly using a paring knife,cut peppers into thin strips. 2. Meanwhile, stir together the cream cheese, garlic, cilantro, lime juice, and ground red pepper. Spread tortillas with cream cheese mixture. Lay poblano and red pepper strips over cream cheese. Roll up tortillas. Wrap with clear plastic wrap. Refrigerate up to 6 hours. Unwrap and bias-slice wraps crosswise into 1-1/4-inch slices. ]]> https://www.earthli.com/recipes/view_recipe.php?id=169 2006-04-24T11:30:17+02:00

Better Homes and Gardens Makes 8 servings (10 cups) Prep: 30 minutes Cook: 20 minutes Ingredients ------------------------------------------------------------------------ * 1 pound beef tenderloin roast, cut into 3/4-inch cubes * 1/4 cup olive oil * 2 cups chopped carrot * 1 cup finely chopped celery * 1 cup finely chopped onion * 2 tablespoons minced garlic (12 cloves) * 6 cups beef stock or beef broth * 1/2 cup tomato puree * 1/4 cup Cabernet Sauvignon or dry red wine * 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed * 1-1/2 teaspoons ground coriander * 1 teaspoon freshly ground black pepper * 1/2 teaspoon salt * 1 cup quick-cooking barley * 1/4 cup snipped fresh flat-leaf parsley * 2 tablespoons snipped fresh basil Instructions ------------------------------------------------------------------------ 1. In a 4-quart Dutch oven, brown half of the meat in hot oil over medium-high heat; remove meat from Dutch oven. 2. Add remaining meat, carrot, celery, onion, and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender. Return all meat to Dutch oven. 3. Stir in beef stock, tomato puree, wine, dried thyme, if using, coriander, black pepper, and salt. 4. Bring to boiling; stir in barley. 5. Reduce heat. 6. Cook, covered, for 20 to 25 minutes or until meat and vegetables are tender. 7. Stir in parsley, basil, and fresh thyme, if using. ]]> https://www.earthli.com/recipes/view_recipe.php?id=168 2006-04-24T11:13:20+02:00

all recipes Original recipe yield: 1 - 9 inch square cake. Prep Time: 25 Minutes Cook Time: 1 Hour Ready In: 1 Hour 45 Minutes Servings: 12 Ingredients ------------------------------------------------------------------------ * 1/2 cup white sugar * 1/2 cup butter * 1 egg * 1 cup molasses * 2 1/2 cups all-purpose flour * 1 1/2 teaspoons baking soda * 1 teaspoon ground cinnamon * 1 teaspoon ground ginger * 1/2 teaspoon ground cloves * 1/2 teaspoon salt * 1 cup hot water Instructions ------------------------------------------------------------------------ 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. 2. In a large bowl, cream together the sugar and butter. 3. Beat in the egg, and mix in the molasses. 4. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. 5. Blend into the creamed mixture. 6. Stir in the hot water. 7. Pour into the prepared pan. 8. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. 9. Allow to cool in pan before serving. ]]> https://www.earthli.com/recipes/view_recipe.php?id=167 2006-04-24T11:06:39+02:00

all recipes A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!" Original recipe yield: 6 servings. Prep Time: 20 Minutes Cook Time: 12 Hours Ready In: 12 Hours 20 Minutes Ingredients ------------------------------------------------------------------------ * 2 pounds beef stew meat, cut into 1 inch cubes * 1/4 cup all-purpose flour * 1/2 teaspoon salt * 1/2 teaspoon ground black pepper * 1 clove garlic, minced * 1 bay leaf * 1 teaspoon paprika * 1 teaspoon Worcestershire sauce * 1 onion, chopped * 1 1/2 cups beef broth * 3 potatoes, diced * 4 carrots, sliced * 1 stalk celery, chopped Instructions ------------------------------------------------------------------------ 1. Place meat in slow cooker. 2. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. 3. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. 4. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. ]]> https://www.earthli.com/recipes/view_recipe.php?id=166 2006-03-05T19:07:19+01:00 https://earthli.com/users/marco

https://www.earthli.com/recipes/view_recipe.php?id=165 2006-03-05T18:47:51+01:00

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https://www.earthli.com/recipes/view_recipe.php?id=163 2006-02-21T00:32:27+01:00

https://www.earthli.com/recipes/view_recipe.php?id=162 2006-02-06T20:50:33+01:00 https://earthli.com/users/marco

https://www.earthli.com/recipes/view_recipe.php?id=161 2006-01-13T04:28:43+01:00

https://www.earthli.com/recipes/view_recipe.php?id=160 2006-01-06T01:53:02+01:00

https://www.earthli.com/recipes/view_recipe.php?id=159 2006-01-05T22:03:40+01:00

https://www.earthli.com/recipes/view_recipe.php?id=158 2006-01-05T22:02:04+01:00

https://www.earthli.com/recipes/view_recipe.php?id=157 2006-01-05T01:49:36+01:00

https://www.earthli.com/recipes/view_recipe.php?id=156 2005-12-18T23:30:43+01:00

https://www.earthli.com/recipes/view_recipe.php?id=155 2005-12-06T22:30:15+01:00 https://earthli.com/users/marco

https://www.earthli.com/recipes/view_recipe.php?id=154 2005-12-01T19:02:18+01:00

https://www.earthli.com/recipes/view_recipe.php?id=153 2005-11-10T22:01:45+01:00

https://www.earthli.com/recipes/view_recipe.php?id=152 2005-11-10T21:54:10+01:00

https://www.earthli.com/recipes/view_recipe.php?id=151 2005-11-10T21:47:07+01:00

https://www.earthli.com/recipes/view_recipe.php?id=150 2005-10-15T00:57:41+02:00

https://www.earthli.com/recipes/view_recipe.php?id=149 2005-10-02T18:07:56+02:00

https://www.earthli.com/recipes/view_recipe.php?id=148 2005-10-01T19:42:25+02:00

WineSkinny Alfredo-style sauce without the calories or cardiac risk. Makes enough for 12 oz. of pasta. Serves at least four as a side dish. Ingredients ------------------------------------------------------------------------ * 3 tablespoons unsalted butter, softened to room temperature * 5 ounces sour cream * pinches of paprika and freshly-grated nutmeg * 3/4 cup freshly grated, good quality Parmesan * Cracked black pepper and Kosher salt to taste Instructions ------------------------------------------------------------------------ 1. Combine all ingredients while still cold in a saucepan large enough to eventually hold cooked pasta. 2. Heat gently over medium-low heat for last couple of minutes of pasta cooking time. 3. When pasta is finished, add to sauce along with a couple of spoonfuls of pasta water, then cook all over medium-low heat for about five minutes, stirring gently. ]]> https://www.earthli.com/recipes/view_recipe.php?id=147 2005-10-01T10:18:39+02:00

https://www.earthli.com/recipes/view_recipe.php?id=146 2005-10-01T10:07:34+02:00

https://www.earthli.com/recipes/view_recipe.php?id=145 2005-10-01T09:50:01+02:00

) ]]>

) Ingredients ------------------------------------------------------------------------ * 2 tbs. olive oil * 1 2-lb. can whole Italian peeled tomatoes * 3/4 tsp. oregano * 1 1/2 tsp. salt * 1/8 tsp. black pepper Instructions ------------------------------------------------------------------------ 1. Pour olive oil in skillet over med. heat. 2. Using hands, squeeze tomatoes to crush them. 3. Add to warm oil, with remaining ingredients. 4. Cook over medium-low heat, breaking up tomatoes, until sauce is thick...40-60 min. 5. Pass through colander to remove seeds. ]]> https://www.earthli.com/recipes/view_recipe.php?id=144 2005-10-01T09:46:18+02:00

https://www.earthli.com/recipes/view_recipe.php?id=143 2005-10-01T08:14:47+02:00

https://www.earthli.com/recipes/view_recipe.php?id=142 2005-09-30T18:59:34+02:00

https://www.earthli.com/recipes/view_recipe.php?id=141 2005-09-21T00:30:45+02:00

https://www.earthli.com/recipes/view_recipe.php?id=140 2005-09-20T20:09:16+02:00

https://www.earthli.com/recipes/view_recipe.php?id=139 2005-09-20T20:04:51+02:00

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https://www.earthli.com/recipes/view_recipe.php?id=135 2005-07-11T17:34:19+02:00

https://www.earthli.com/recipes/view_recipe.php?id=134 2005-07-09T21:25:27+02:00

https://www.earthli.com/recipes/view_recipe.php?id=132 2005-06-30T21:19:41+02:00

https://www.earthli.com/recipes/view_recipe.php?id=130 2005-06-30T21:15:20+02:00

https://www.earthli.com/recipes/view_recipe.php?id=129 2005-06-28T15:58:20+02:00

https://www.earthli.com/recipes/view_recipe.php?id=128 2005-06-24T20:20:11+02:00

https://www.earthli.com/recipes/view_recipe.php?id=127 2005-06-15T13:35:07+02:00

Better Homes & Gardens Ingredients ------------------------------------------------------------------------ * 4 medium skinless, boneless chicken breast halves (about 1 pound total) * 2 teaspoons toasted sesame oil * 1/2 teaspoon crushed red pepper * 2 tablespoons sugar * 2 tablespoons peanut butter * 2 tablespoons soy sauce * 1 tablespoon cooking oil * 1 clove garlic, minced * 4 French-style rolls, split * 1/4 cup radish sprouts * 1/2 cup packaged shredded broccoli (broccoli slaw mix) * 1/4 cup chopped peanuts (optional) Instructions ------------------------------------------------------------------------ 1. Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken. 2. Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once. 3. Meanwhile, for sauce, in a small saucepan, stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Cook on medium-low until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast. 4. To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with radish sprouts, broccoli, peanuts (if desired), and roll tops. Makes 4 servings. Nutritional Information Nutritional facts per serving calories: 360, total fat: 14g, saturated fat: 3g, cholesterol: 59mg, sodium: 852mg, carbohydrate: 29g, fiber: 1g, protein: 28g, vitamin A: 3%, vitamin C: 14%, calcium: 4%, iron: 14% ]]> https://www.earthli.com/recipes/view_recipe.php?id=126 2005-05-29T11:45:20+02:00

https://www.earthli.com/recipes/view_recipe.php?id=125 2005-05-24T18:19:57+02:00

https://www.earthli.com/recipes/view_recipe.php?id=124 2005-05-22T19:36:50+02:00

https://www.earthli.com/recipes/view_recipe.php?id=123 2005-05-16T18:42:33+02:00 https://earthli.com/users/marco

South Beach Diet Forums Tangy, non-sweet ketchup that's chunkier and much more flavorful than anything you can get out of a bottle. Ingredients ------------------------------------------------------------------------ * 12 oz. tomato paste * 12 oz. water * 6 oz. white vinegar * 5 packets of Splenda (sugar substitute) * 1 teaspoon onion powder * 1 tablespoon salt * (Optional) pinch of cloves, cumin, other spices you might like. Instructions ------------------------------------------------------------------------ 1. Add all ingredients, except for the water 2. Add half of the water 3. Mix thoroughly 4. Add remaining water until it's the desired consistency* *All of the water will be on the watery side. Half will give a very thick sauce in which a spoon stands. ]]> https://www.earthli.com/recipes/view_recipe.php?id=122 2005-05-15T10:08:26+02:00

https://www.earthli.com/recipes/view_recipe.php?id=121 2005-05-10T20:51:15+02:00

https://www.earthli.com/recipes/view_recipe.php?id=120 2005-05-07T06:28:01+02:00

https://www.earthli.com/recipes/view_recipe.php?id=119 2005-03-30T22:54:25+02:00

Cookery Art Ingredients ------------------------------------------------------------------------ * 500 g (1 lb) chicken fillets * 1 cinnamon stick * 4 cardamon seeds * 1 l (1 3/4 pts) coconut milk * 2 ts chilli paste * 2 onions * 2 bay-leaves * 3 tb brown sugar * 3 tb fish-sauce * 3 tb tamarind sauce * 50 g (2 oz) unsalted peanuts Instructions ------------------------------------------------------------------------ 1. Slice chicken, dice onions. 2. Roast cardamon seeds and cinnamon stem in a wok or a pan for eight minutes. 3. Add chilli paste and half of the coconut milk. Bring to boil and boil for three minutes. Add chicken and simmer for ten minutes. 4. Pour in rest of the coconut milk and bring to boil. 5. Stir in all other ingredients and simmer for ten more minutes. Remove cardamon seeds, cinnamon stem and bay-leaves before serving. ]]> https://www.earthli.com/recipes/view_recipe.php?id=118 2005-03-30T22:52:07+02:00

CD Kitchen Classic, fluffy cake (Easter 2005) Ingredients ------------------------------------------------------------------------ * 2/3 cup butter, softened * 1 2/3 cup sugar * 3 eggs * 2 cups flour * 2/3 cup baking cocoa * 1 1/4 teaspoon baking soda * 1 teaspoon salt * 1 1/3 cup milk * Powdered sugar, for dusting Instructions ------------------------------------------------------------------------ In a mixing bowl, cream together the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, and salt; add to creamed mixture alternately with the milk, beating until smooth after each addition. Pour batter into a greased and floured 13 X 9 inch baking pan. Bake at 350F for 35 to 40 minutes, or until cake tests done. Cool. Dust with powdered sugar. ]]> https://www.earthli.com/recipes/view_recipe.php?id=117 2005-03-30T22:48:19+02:00

https://www.earthli.com/recipes/view_recipe.php?id=116 2005-03-30T22:43:18+02:00

Diana Rattray Sweet and sour sauce recipe with pineapple, vinegar, garlic, mustard powder, and ketchup and brown sugar. Ingredients ------------------------------------------------------------------------ * 1 small can pineapple juice (or juice from a 15-1/4 oz. can pineapple chunks, drained) * 1/4 cup ketchup * 1/4 cup brown sugar * 1/4 cup vinegar * 1 1/2 tablespoons cornstarch * 1/2 teaspoon granulated garlic * 1/4 teaspoon mustard powder * 1 tablespoon Worcestershire sauce (or less) * 1/2 teaspoon ground ginger Instructions ------------------------------------------------------------------------ Mix all together and cook over medium heat until thickened. May be prepared in microwave in microwave-safe bowl. Microwave about 4-1/2 minutes on high or until thick, stirring every minute. ]]> https://www.earthli.com/recipes/view_recipe.php?id=115 2005-03-30T22:40:34+02:00

https://www.earthli.com/recipes/view_recipe.php?id=114 2005-03-30T22:36:21+02:00

chuckdarwin Great Indian recipe from the film Bend It Like Beckham Ingredients ------------------------------------------------------------------------ * 1/4 cup vegetable oil * 1 large onions, peeled and cut into small pieces * 1 bunch fresh coriander, separated into stalks and leaves and roughly chopped * 1 small green chilies, chopped into small pieces (or one teaspoon chili powder) * 1 large cauliflower, leaves removed and cut evenly into eighths * 3 large potatoes, peeled and cut into even pieces * 2 cans diced tomatoes * fresh ginger, peeled and grated * fresh garlic, chopped * 1 teaspoon cumin seeds * 2 teaspoons turmeric * 1 teaspoon salt * 2 teaspoons garam masala Instructions ------------------------------------------------------------------------ 1. Heat vegetable oil in a large saucepan. 2. Add the chopped onion and one teaspoon of cumin seeds to the oil. 3. Stir together and cook until onions become creamy, golden, and translucent. 4. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. 5. Add chopped chillis (according to taste) Stir tomatoes into onion mixture. 6. Add ginger and garlic; mix thoroughly. 7. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan). 8. Ensure that the potatoes and cauliflower are coated with the curry sauce. 9. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). 10. Add two teaspoons of Garam Masala and stir. 11. Sprinkle chopped coriander leaves on top of the curry. 12. Turn off the heat, cover, and leave for as long as possible before serving. ]]> https://www.earthli.com/recipes/view_recipe.php?id=113 2005-03-30T22:33:23+02:00

Honeysuckle White Ingredients ------------------------------------------------------------------------ * 1/2 cup lemon juice (concentrate is fine) * 1/2 cup Worcestershire sauce * 3 cups red wine (cheap is fine!) * 4 cups apple cider vinegar * 2 tablespoons onion powder * 2 tablespoons paprika * 3 tablespoons parsley * 2 tablespoons black pepper Instructions ------------------------------------------------------------------------ Combine all ingredients in a covered container. Stir. Insert meat into container. Add enough water (if needed) so that liquid totally covers meat. Cover container and place in refrigerator. Let sit for at least 2 hours. 4 hours is better. 5-6 hours is great. (8 hours or more is practically cooking the meat without fire!) Take container to grill. Remove meat portions from container and place directly over fire. Delicious! USE IT TWICE. If you are cooking with a smoker that uses a water pan or steaming pan, after you have removed the meat from the container, pour the liquid into the water pan. Extra flavor will steam into your meat as it cooks. ]]> https://www.earthli.com/recipes/view_recipe.php?id=112 2005-03-30T22:31:06+02:00

Valeriekooka This is an African (Mozambique) curry that can be done with chicken, shrimp, or crab. Goes well with tomato chutney and onion hot sauce. For shrimp or crab, use 1 pound. Original recipe yield: 4 servings. Ingredients ------------------------------------------------------------------------ * 1 tablespoon olive oil * 1 onion, chopped * 2 cloves garlic, peeled and chopped * 1 bay leaf * 1 (14.5 ounce) can whole peeled tomatoes, drained * 2 teaspoons curry powder * 1/8 teaspoon salt * 1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces * 1 (14 ounce) can unsweetened coconut milk * 1 lemon, juiced Instructions ------------------------------------------------------------------------ 1. Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear. 2. Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving. ]]> https://www.earthli.com/recipes/view_recipe.php?id=111 2005-03-16T04:10:01+01:00

https://www.earthli.com/recipes/view_recipe.php?id=110 2005-01-24T00:33:06+01:00

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https://www.earthli.com/recipes/view_recipe.php?id=106 2005-01-08T20:57:44+01:00

, "chai" and "rice pulao" (rice pulao instead of plain basmati rice). All of those recipes can also be found on earthli.com. Just click on the links above! ]]> https://www.earthli.com/recipes/view_recipe.php?id=105 2005-01-08T20:33:44+01:00

https://www.earthli.com/recipes/view_recipe.php?id=104 2004-11-11T15:47:22+01:00

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https://www.earthli.com/recipes/view_recipe.php?id=93 2004-01-27T13:57:27+01:00

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Ingredients ------------------------------------------------------------------------ * 6 tablespoons vegetable oil * 1 medium onion, thinly sliced * 1 garlic clove, chopped * 10 whole cloves * 1 cinnamon stick * 10 cardamom pods * 2 bay leaves * 1/4 teaspoon turmeric powder (optional) * 1 1/2 cups basmati rice * 3 cups hot water * 1 teaspoon salt * 1 cups frozen mixed peas & carrots * 1/2 cup golden raisins * 1/4 cup almonds or cashews Instructions ------------------------------------------------------------------------ 1. Heat the oil in a large pot. 2. Sauté the onion until soft, and add the chopped garlic. 3. Then "splutter fry" the cloves, cinnamon, cardamom, bay leaves and turmeric powder for 30 seconds to 1 minute. 4. Lower the heat and add the rice. 5. Continue to fry and stir until the rice is well-coated with the spices and starts to become transparent. 6. Add hot water (exactly double the measure of basmati rice), add salt and cover the pan. 7. Bring to a boil, then reduce heat. 8. Stir in peas and carrots and cover. 9. Check the rice every 5 minutes or so to see whether the water has been absorbed and the rice has become tender (taste a grain to test it). 10. When the rice is done, fry the raisins and almonds in a little oil and mix into the rice. 11. Do not overcook the rice -- it will get sticky. ]]> https://www.earthli.com/recipes/view_recipe.php?id=92 2004-01-20T20:35:17+01:00

https://www.earthli.com/recipes/view_recipe.php?id=91 2003-12-22T00:35:18+01:00

https://www.earthli.com/recipes/view_recipe.php?id=90 2003-12-22T00:14:24+01:00

https://www.earthli.com/recipes/view_recipe.php?id=89 2003-12-20T23:11:24+01:00 https://earthli.com/users/marco

https://www.earthli.com/recipes/view_recipe.php?id=88 2003-12-15T17:56:22+01:00

https://www.earthli.com/recipes/view_recipe.php?id=87 2003-12-06T01:38:25+01:00

https://www.earthli.com/recipes/view_recipe.php?id=85 2003-12-02T13:18:25+01:00 https://earthli.com/users/marco

https://www.earthli.com/recipes/view_recipe.php?id=86 2003-11-30T17:12:51+01:00 https://earthli.com/users/marco

https://www.earthli.com/recipes/view_recipe.php?id=84 2003-11-24T04:07:50+01:00

https://www.earthli.com/recipes/view_recipe.php?id=7 2003-11-16T18:49:06+01:00

https://www.earthli.com/recipes/view_recipe.php?id=78 2003-10-14T20:53:32+02:00 https://earthli.com/users/marco

Carolyn Giacalone Ingredients ------------------------------------------------------------------------ For the filling: * 6 cups peaches peeled and chopped * 1/2 teaspoon cinnamon * 1 teaspoon of vanilla * 1 teaspoon of cornstarch * 1/4 cup apple or orange juice * 1 teaspoon lemon juice For the topping: * 1 cup instant oatmeal * 1/2 cup all purpose flour * 1/2 cup light brown sugar * 1/4 cup granulated sugar * 4 oz sweet chilled butter Instructions ------------------------------------------------------------------------ 1. Preheat oven to 350 degrees. 2. Butter a 2 quart oven-safe dish. 3. In a bowl toss peaches, cinnamon vanilla, cornstarch, apple or orange juice and lemon juice. 4. Set aside. 5. In another bowl toss oats, flour and sugar until combines. 6. Pulse with cold butter in a food processor or cut cold butter and mix by hand until butter resembles the shape of small peas. 7. Bake for 30 minutes or until fruit is bubbly and topping is light brown. 8. Serve warm with vanilla ice cream. ]]> https://www.earthli.com/recipes/view_recipe.php?id=83 2003-09-16T19:05:07+02:00

https://www.earthli.com/recipes/view_recipe.php?id=40 2003-09-16T19:02:36+02:00