Quick Cottage Dip recipes

Results: 12591 - 12597 of 12597
Ingredients (15) Eye: 1/2 pound lean bacon (about 8 slices), cut into 1/2-inches pieces 1 1/2 cups finely chopped onion 2 large garlic cloves 1 bay l... ( more )
- 1/2 pound lean bacon (about 8 slices), cut into 1/2-inches pieces
- 1 1/2 cups finely chopped onion
- 2 large garlic cloves
- 1 bay leaf
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cuminseed
- 1/4 teaspoon cayenne, or to taste
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped carrot
- 1 pound red beans such as kidney or pinto, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained
- 4 cups chicken broth plus, if desired, additional for thinning the soup
- a 28-ounce can Italian tomatoes, drained, reserving the juice, and chopped
- 1/2 cup medium-dry Sherry
- chopped scallion greens as an accompaniment
- sour cream as an accompaniment
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In a heavy kettle cook the bacon over moderately low heat, stirring occasionally, until it i... ( more )

Servs: 12

Ingredients (14) Eye: 1 pound dried white beans such as Great Northern, soaked in enough cold water to cover them by 2 inches overnight or quick-soak... ( more )
- 1 pound dried white beans such as Great Northern, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained
- 2 cups finely chopped onion
- 1 1/2 tablespoons minced garlic
- 1 teaspoon dried sage, crumbled
- 3/4 teaspoon dried rosemary, crumbled
- 1/2 teaspoon dried thyme, crumbled
- 1/4 teaspoon dried hot red pepper flakes, or to taste
- 1/4 cup olive oil
- 12 cups packed coarsely shredded escarole
- 1/2 cup dry white wine
- a 28-ounce can Italian tomatoes, drained, reserving the juice, and chopped
- 1/2 cup minced fresh parsley leaves (preferably flat-leafed)
- 1 pound fusilli (corkscrew-shaped pasta)
- freshly grated Parmesan to taste
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In a kettle combine the beans with enough cold water to cover them by 2-inches and simmer th... ( more )

Servs: 8

Ingredients (17) Eye: <B>For p&#226;t&#233; bris&#233;e</B> 1 1/4 cups all-purpose flour 3/4 stick (6 tablespoons) cold unsalted butter, cut into bit... ( more )
- <B>For p&#226;t&#233; bris&#233;e</B>
- 1 1/4 cups all-purpose flour
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
- 2 tablespoons cold vegetable shortening
- 1/4 teaspoon salt<p>raw rice for weighting the shell<p><B>For the filling</B>
- 1 cup sugar
- 3 tablespoons quick-cooking tapioca
- 1/2 teaspoon vanilla
- 5 cups 1/2-inch chunks trimmed fresh rhubarb (about 2 pounds) or thawed frozen rhubarb
- 2 tablespoons unsalted butter, cut into bits<p><B>For the streusel topping</B>
- 1/4 cup firmly packed light brown sugar
- 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter, cut into bits
- 1/4 teaspoon cinnamon
- 1/4 cup finely chopped walnuts
- an egg wash made by beating 1 large egg with 1 tablespoon water
- about 1/4 cup red currant jelly, melted
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Make the p&#226;t&#233; bris&#233;e In a large bowl blend the flour, the butter, the vegetab... ( more )

Servs: 500

Ingredients (16) Eye: <B>Crust</B> 6 tablespoons (or more) ice water 1 large egg yolk 2 3/4 cups all purpose flour 1 tablespoon sugar 1/2 teaspoon sa... ( more )
- <B>Crust</B>
- 6 tablespoons (or more) ice water
- 1 large egg yolk
- 2 3/4 cups all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilledunsalted butter, cut into1/2-inch pieces<br><br><B>Filling</B>
- 3 pounds firm but ripe Bartlett pears, peeled, quartered, cored, cut into 1/3-inch-thick wedges
- 1/3 cup pure maple syrup
- 1/3 cup sugar
- 2 tablespoons quick-cooking tapioca
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced crystallized ginger
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon peel<br><br> 2 tablespoons whole milk
- 1 tablespoon sugar
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For crust: Whisk 6 tablespoons ice water and egg yolk in small bowl to blend. Mix flour, sug... ( more )

Servs: 8

Ingredients (20) Eye: <B>crust</B> 1 1/2 cups all purpose flour 1 tablespoon sugar 1/4 teaspoon salt 6 tablespoons chilled unsalted butter, cut into ... ( more )
- <B>crust</B>
- 1 1/2 cups all purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
- 2 tablespoons (or more) ice water
- 1 large egg yolk<B>filling</B>
- 6 cups fresh cherries, pitted, or 2 pounds frozen pitted sweet cherries, thawed, juices reserved
- 1 cup sugar
- 2 1/2 tablespoons quick-cooking tapioca
- 1 tablespoon kirsch (clear cherry brandy) or brandy
- Pinch of salt<B>topping</B>
- 1 cup plus 2 tablespoons old-fashioned oats
- 3/4 cup all purpose flour
- 3/4 cup (packed) golden brown sugar
- 1/2 cup sliced almonds
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
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Summer's luscious cherries topped with oats, almonds, brown sugar and cinnamon. ( more )

for crust: Blend flour, sugar and salt in processor 5 seconds. Add butter and shortening. Us... ( more )

Servs: 6

Ingredients (16) Eye: Flemish Multi Grain Country Bread with Flax Seeds Poolish (starter) : Combine, cover with plastic wrap and let stand, covered f... ( more )
- Flemish Multi Grain Country Bread
- with Flax Seeds
- Poolish (starter) : Combine, cover with plastic wrap and let stand, covered for 5 to 8hours, then refrigerate.
- ? ½ cup = 75 g of bread flour
- ? 1/2 cup = 75 g of whole wheat flour
- ? 1/4 tsp. instant dry yeast
- ? 1 cup = 250 ml water
- Final Bread Dough ingredients:
- ? 3 cups= 450 g bread flour
- ? 1 cup = 150 g whole wheat flour
- ? 1/2 cup = 50 g Quick roasted oats or other specialty grains such as bran, rye, or spelt
- ? 1 Tbsp. = 15 g of salt
- ? 2 tsps. = 6 g of yeast
- ? 1 1/4 cups = = 350 g of water
- Soaker:
- ? 1/2 cup = 80 g of flax seeds (soaked with 1 cup = 250 ml of hot water at least one hour before mixing time)
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1. Add water, poolish (starter) and dough ingredients in bowl of electric mixer with dough h... ( more )

Prep: 120m Cook: 40m Servs: 12

Ingredients (66) Eye: THEM STACKED THINGS (Sonora style chicken enchiladas) Turn on broiler 6 large skinless chicken breasts (4 1/2 lbs.) 1 tbs. La... ( more )
- THEM STACKED THINGS (Sonora style chicken enchiladas)
- Turn on broiler
- 6 large skinless chicken breasts (4 1/2 lbs.)
- 1 tbs. Lawreys season & rub chicken & poultry
- 1/3 cup extra virgin olive oil
- ½ tbs. chopped garlic
- ½ tbs. paprika
- 1 tbs. New Mexico chili pepper (smart & final)
- 1 tbs salt
- pepper to taste
- place above in plastic bag, seal and move or squish till all ingredients distributed all around the chicken and place on broiler pan into broiler for 10 minutes each side remove to cool.. When cooled, slice breasts length wise in half.
- 6 zucchini @ 6? long and slice into lengthwise strips 3 each piece about
- place into plastic bag
- 13 large button mushrooms sliced into thirds also
- 6 oz.?s portabello mushrooms already sliced
- and place mushrooms into bag with zucchini
- 1 ½ tbs. chopped garlic
- ½ cup extra virgin olive oil
- salt and pepper to taste
- into bag with zucchini and mushrooms and seal and move around till all ingredients are distributed all around them evenly.
- Place on same broiling pan chicken was on and broil them for 10 minutes, stir and then cook for10 minutes more. Remove mushrooms and leave zucchini for 10 more minutes and then remove to cool. Turn oven to 300 degrees.
- 24 oz. fresh salsa (mild)
- large pan (10 qt.)
- pour salsa in pan
- put below ingredients into same pan with salsa
- 1 large bundle cilantro/ roughly chopped
- 1 large bundle Italian parsley / roughly chopped
- 1 28 oz. diced peeled tomatoes
- 1 29 oz. tomato sauce
- 1 28 oz. enchilada (red) sauce mild
- 1/3 cup New Mexico chili pepper
- 1 tbs. paprika
- 1 tbs. crushed garlic
- 1 tbs. ancho chile pepper
- 2 3.8 oz. can sliced ripe black olives drained
- 1 large red onion roughly chopped
- 2 tbs. salt
- 1 tsp. pepper
- 6 squirts Louisiana hot sauce
- all juice from one large lemon
- stir and mix all ingredients well and taste for possible addition seasoning of salt and pepper.
- 32 count corn tortilla?s
- 32 oz. finely shredded Mexican 4 cheese blend
- 32 oz. ricotta cheese
- 32 oz. Asiago cheese
- large flat roasting type pan approx 15 ½? x 13? x 2 ¾? deep at least?..
- ladle about 2 large soup ladles of the sauce into bottom of the pan and spread around.
- Cover the bottom of the pan with 9 of the corn tortilla?s.
- Spread 3 ladles of the sauce on top of the tortillas and spread evenly.
- Place all of the pieces of the chicken breasts across evenly in the pan.
- Spread about a 3rd of the Mexican 4 cheese mix on top of sauce
- Ladle 3 more spoons of the sauce on top.
- Spread 9 more tortilla?s across covering the top.
- Spread 3 more spoons of sauce on top.
- Evenly distribute zucchini & mushrooms on top.
- Cover with about another 3rd of the Mexican 4 cheese mix
- Dap about ½ of the Ricotta cheese evenly on top.
- Put another layer of the corn tortilla?s (last of them) and press down on mixture in pan.
- Spread out the last of the sauce on top evenly.
- Spread or drop the rest of the Ricotta cheese mixture evenly.
- Finish off the last of the Mexican 4 cheese mix on top also.
- And put the pan into the oven for about 20 minutes.
- Pull out then dap or drop the Asiago cheese around the top and raise oven to 300 degrees.
- Put pan back into oven for about 20 minutes more pull out and cut with scissors 1 pkg of
- Chives across the top and put back into the oven for about 10 more minutes or until cheeses on top start to brown and bubble.
- This will serve a very large dinner party and or at least 30 people at work, which I do all the time for pot lucks?It also freezes really well, and you can divide it up and keep in freezer for several meals later on, that will be quick and wonderful
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THEM STACKED THINGS (Sonora style chicken enchiladas)Turn on broiler6 large skinless chicke... ( more )

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