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Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: i a sauce pan, bring water to a boil; slowly add grits and salt, stirring constantly; reduce heat:simmer, uncovered, for 40-45 minutes or untill thickened, stirrin occasionally. add cheese and garlic; stir until cheese is melted, spray 9-inch baking dish with nonstick cooking spray; cover and refrigerate for 2 to 2 1/2 hours or until frim. before starting the grill, coat the grill rack with nonstick cooking spray; cut the grits into 3-inch squares; brush both sides with olive oil. grill, covered, over medium heat for 4 to 6 minutes on each side or until lightly browned.

juice limes to make 1/2 cup of juice and slice (1) lime into wedges (you can zest the lime before slicing to optimize the flavor). combine lime juice and wedges/slices with the remaining eight ingredients and pour into a large resealable plastic bag. add chicken to bag, turn to coat, and refrigerate either overnight or eight hours before grilling. when ready to grill, remove chicken from bag and pour remaining marinade into a dish. grill chicken over medium-high heat until juices run clear, using marinade to baste when turning.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: i a sauce pan, bring water to a boil; slowly add grits and salt, stirring constantly; reduce heat:simmer, uncovered, for 40-45 minutes or untill thickened, stirrin occasionally. add cheese and garlic; stir until cheese is melted, spray 9-inch baking dish with nonstick cooking spray; cover and refrigerate for 2 to 2 1/2 hours or until frim. before starting the grill, coat the grill rack with nonstick cooking spray; cut the grits into 3-inch squares; brush both sides with olive oil. grill, covered, over medium heat for 4 to 6 minutes on each side or until lightly browned.

bring 4 cups water and garlic clove to a boil. once boiling fish out garlic clove and set aside. gently stir in quick grits, and lower the temperature to low. cook grits 5-7 minutes, while stirring. peel garlic skin and mash with fork or back of knife and add with other ingredients to grits. once all ingredients are combined may serve immediately or bake at 400 f for 15 minutes to "puff and brown".

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion and garlic in melted butter in large sauce pan for 4 minutes. add potato and saute 1 minute. sprinkle in flour, cook for 1 minute stirring constantly. add milk, pepper, nutmeg, corn and broth. bring to a simmer over med heat stirring frequently. cover and reduce heat to low for a 20 minute simmer. stir in crab meat and parsley, cook 5 minutes. serve or pour into crock pot on low or warm.

chop bacon and in a 2-quart heavy saucepan cook over moderate heat, stirring occasionally, until crisp. transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan. while bacon is cooking, cut onion into 1/4-inch dice. peel potatoes and cut into 1/4-inch dice. stir onion, potatoes, and water into bacon fat and simmer, covered, until potatoes are tender and most of water is evaporated, about 15 minutes. while mixture is simmering, pick over crab meat, removing any bits of shell and cartilage. stir milk and cayenne into mixture and return just to a simmer. add crab and salt and pepper to taste and bring chowder to a simmer. serve chowder garnished with parsley and bacon.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: chop bacon and in a 2-quart heavy saucepan cook over moderate heat, stirring occasionally, until crisp. transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan. while bacon is cooking, cut onion into 1/4-inch dice. peel potatoes and cut into 1/4-inch dice. stir onion, potatoes, and water into bacon fat and simmer, covered, until potatoes are tender and most of water is evaporated, about 15 minutes. while mixture is simmering, pick over crab meat, removing any bits of shell and cartilage. stir milk and cayenne into mixture and return just to a simmer. add crab and salt and pepper to taste and bring chowder to a simmer. serve chowder garnished with parsley and bacon.

saute onion and garlic in melted butter in large sauce pan for 4 minutes. add potato and saute 1 minute. sprinkle in flour, cook for 1 minute stirring constantly. add milk, pepper, nutmeg, corn and broth. bring to a simmer over med heat stirring frequently. cover and reduce heat to low for a 20 minute simmer. stir in crab meat and parsley, cook 5 minutes. serve or pour into crock pot on low or warm.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

preheat oven to 350. in a bowl, combine pancake mix, sugar, pumpkin pie spice and salt. add water, eggs, vanilla and pumpkin and stir until moistened. batter will be slightly lumpy. fold in chocolate chips. line a muffin pan with paper liners or cooking spray. fill muffin cups 2/3 full. bake 18-20 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. in a bowl, combine pancake mix, sugar, pumpkin pie spice and salt. add water, eggs, vanilla and pumpkin and stir until moistened. batter will be slightly lumpy. fold in chocolate chips. line a muffin pan with paper liners or cooking spray. fill muffin cups 2/3 full. bake 18-20 minutes.

preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

combine flour, baking powder, salt, cinnamon. in a separate bowl, mix sugar, oil, egg, banana and peaches. add wet ingredients to dry, stir gently just until combined. add chocolate chips. divide among 12 greased muffin tins, and bake at 350 for 15-20 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. set out your muffin pans. grease them or place muffin papers inside depending on your preference. in a small bowl, mix together the sour cream and baking soda. set aside. in another bowl, cream together the butter, sugar and eggs. add the sour cream and baking soda mixture to the creamed ingredients and mix well. add in the remaining ingredients and mix until well combined. fill each muffin cup about halfway full. bake for 18-30 minutes or until a toothpick inserted in the center of a muffin comes out clean. check at 18 minutes and keep checking every 3 minutes to ensure that they do not burn.

preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

preheat oven to 350. cream together margarine and brown sugar. in a septerate bowl combine flour, salt, and baking soda. set aside. add eggs 1 at a time to the butter mixture. add mashed bananas. add the banana mixture to the flour mixture and blend well. add chocolate chips. pour the mixture into a greased muffin pan and bake for 45 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

combine sugar and egg and blend well. add the mashed bananas, applesauce, and yogurt and stir to combine. stir in chocolate chips and set aside. in another bowl combine the flour, baking powder, baking soda and salt. add to the wet mixture and stir until just blended-the batter will be lumpy. pour into muffing tins. bake at 375°f for 10-15 minutes--do not get too brown.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

preheat the oven to 375 degrees. in a mixer (or with an electric mixer) combine the peanut butter, egg, and both sugars. add the soymilk in three parts, beating well after each addition. add the flour and baking powder and combine. add the chocolate chips and combine well. spray 12 muffin cups with nonstick spray. add the batter and bake for 12-14 minutes or until a toothpick inserted into the muffin comes out clean.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

preheat the oven to 400 degrees. spray six large 3" muffin cups with no-stick spray and set aside. in a large bowl, stir together the all-purpose flour, whole-wheat flour, sugar, baking powder and orange peel. make a well in the center of the mixture. in a small bowl, beat the egg whites until foamy. stir in the buttermilk and applesauce. add the buttermilk mixture to the flour mixture and stir just until moistened. fold in the chocolate chips. spoon the batter into the prepared cups, filling each 3/4 full. bake for 15 to 17 minutes or until a toothpick is inserted in the center comes out clean. cool the muffins in the muffin cups for 5 minutes. then remove the muffins and cool on a wire rack.

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

preheat oven to 375°f. spray a 12-cup muffin pan with cooking spray. in a large bowl and using an electric mixer, beat together bananas, sugar, oil, egg, and vanilla until well mixed. in another bowl, stir together flour, baking powder, and baking soda; stir flour mixture into banana mixture. stir in yogurt. fold in chocolate chips. divide among prepared muffin cups. bake in centre of oven for 15 minutes or until a tester inserted in centre of muffins comes out clean.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

mix together brown sugar, eggs, oil, and pumpkin. in a separate bowl sift together all dry ingredients except chocolate chips. pour wet ingredients into dry ingredients and mix until just combined. do not overmix. fold in chocolate chips. scoop batter into muffin tins sprayed with no-stick spray, and bake at 400 degrees 18-20 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

combine sugar, eggs, vanilla, bananas and vegetable oil. in a seperate bowl, combine baking powder, flour (can use white or whole wheat flour, both work well), baking soda and salt. mix well. slowly add wet ingredients to dry, mix well. fill greased muffin tins (or paper liners) 2/3 - 3/4 full. bake at 375 degrees for 20 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

combine sugar and egg and blend well. add the mashed bananas, applesauce, and yogurt and stir to combine. stir in chocolate chips and set aside. in another bowl, combine the flour, baking powder, baking soda, and salt. add to the wet mixture and stir until just blended- the batter will be lumpy. pour the batter into muffins tins. bake at 375 for 10-15 minutes- be careful not to let them get too brown.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

preheat oven to 400�°f. in large bowl, stir flour, sugars, baking powder, soda and salt. in another bowl stir oil, juice, liquor, egg, and vanilla. make a well in dry ingredients and pour in liquid. stir to combine. stir in the chocolate chips. spoon into muffin cups, 3/4 full. bake 15-20 minutes, until slightly firm.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

preheat oven to 375f (original recipe says 400f, but i find this to be too high). in a large bowl, combine flour, baking powder, baking soda, and salt. mix well and set aside. in another bowl, cream margarine and sugar together until fluffy. add egg, coffee liquid, and mashed bananas. fold into dry ingredients until moistened. fold in chocolate chips. spoon into greased/paper-lined muffin tins and bake for 17-20 minutes, until muffins are springy to touch, or a toothpick inserted in centre muffin comes out clean.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

beat eggs, sugar, pumkin and oil until smooth. combine flour, baking soda, baking powder, cinnamon and salt. add dry ingredients to pumpkin mixture. mix well. add chocolate chips. either grease muffin pan or use paper baking cups. bake at 400 f for 16-20 minutes. enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

preheat oven to 350°f. grease a mini muffin tin. mix six first ingredients in a medium bowl. add chocolate chips; set aside. mix bananas, eggs, oil, vanilla and almond extract. combine both mixtures until well blended. spoon into muffin cups. bake in center of oven 12 to 14 minutes, or until toothpick inserted in center comes out clean.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

preheat oven to 400 degrees. line a 12-muffin tray with paper liners. set aside. in a standing mixer, combine both types of flour, rolled oats, cinnamon, baking powder, baking soda, salt, and mashed banana and blend on low speed for 2 minutes. add the walnuts, brown sugar, oil, eggs, and buttermilk and blend for 2 minutes on medium speed. add the vanilla and mix until well combined. using an ice cream scoop, portion the batter evenly into the muffin tin and top each muffin with 3-4 chocolate chips. bake for 15 minutes. once baked through, remove from oven and let cool.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

in large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth. mix dry ingredients together and mix into pumpkin mixture. fold in chocolate chips. fill greased or paper-lined muffin cups 3/4 full. bake at 400 f for 16-20 minutes. let cool before taking out of pan.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. spray bundt pan with non-stick cooking spray. mix cake mix, pudding, water, oil and eggs on low setting until moist. then beat on high for 2 minutes. add sour cream, mix well. fold in chopped chocolate bars, chocolate chips, pecans and coconut. bake for 60 - 65 minutes. cool for 15 minutes and turn out from pan. cool completely prior to serving.

preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

heat oven to 350. spray muffin tins with non stick cooking spray. stir together applesauce and oats and set aside. beat butter, sugars, egg and vanilla. add oat mixture and blend well. combine flour, baking soda and cocoa and add to wet mixture, mixing till just combined. fold in chocolate chips. fill muffin tins 3/4 full. bake 20-24 mins or until a toothpick comes out almost clean. cool in pan 5 mins and remove to wire rack. serve warm and enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

heat oven to 375°f. mix dry ingredients: flour, baking powder, soda, cinnamon, salt and set aside. cream sugars, oil, and vanilla. add eggs, one at a time. add zucchini. add dry ingredients, just until mixed, and finally fold in chocolate chips. bake in 375f oven for 20 to 25 minute makes about 30 large muffins or 13 texas size.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

preheat oven to 400°f. grease 12 medium muffin tins, or 6 jumbo muffin tins. mix all ingredients with hand mixer, or in stand mixer. bake for 20-25 minutes (a little longer for the jumbo muffins!). i double the recipe so that i could use the whole can of pumpkin. it made 12 regular size muffins and 6 jumbo muffins! the kids enjoyed these as "breakfast dessert" after they ate their cereal! can you have dessert after breakfast?!?

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

preheat oven to 350°f. thoroughly mix dry ingredients in a large mixing bowl. break eggs into another bowl. add oil and pumkin to eggs and whisk until smooth, then stir in chocolate chips. pour wet mixture over dry ingredients and fold with a rubber spatula until just combined. scoop batter into muffin cups and bake for 20-25 minutes, or until puffed and springy to touch. turn out onto a rack to cool completely. (these muffins taste their best the next day).

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

mash bananas in large bowl. add sugar to mashed bananas. melt margarine in cereal bowl in microwave. set microwave on high for 30 to 60 seconds. beat egg in small bowl. add egg and melted margarine to banana mixture. combine baking powder, baking soda, salt, and flour in another bowl. add the dry ingredients to the wet mixture. stir with a wooden spoon only until the dry ingredients are combined. do not overmix. fold in the chocolate chips. grease muffin tin. fill cups 3/4 full. bake at 375°f for 15 to 20 minutes. you can also use muffin cup liners if you want. enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

preheat oven to 350*. mash banana's in a bowl. add the 2 lightly beaten eggs. mix well. in a seperate bowl, sift together flour, sugar, salt and baking soda. add about 1/2 cup at a time to banana and egg mixture. mixture will be thick and a bit sticky. place cupcake liners in a muffin pan. fill muffin cups 3/4 of the way. bake at 350* for 15-20 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

preheat oven to 350 degrees. lightly coat 12 muffin tin liners with cooking spray and place in muffin tin. in large bowl, mash bananas with fork. whisk in egg, milk, granulated sugar, and brown sugar. in separate bowl, combine flour, baking soda, and salt. add flour mixture to banana mixture and combine well. fold in chocolate chips and walnuts. spoon equal amounts of batter into 12 muffin cups. bake 20 minutes or until toothpick inserted in center comes out clean. allow to cool slightly in pan, then remove to wire rack.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven at 350°f. spray muffin tins or line with paper cups. in a large bowl sift flour, baking soda, salt and spices together. add cider vinegar to milk and let stand. in another bowl, cream together margarine and sugar. add mashed bananas, milk and vanilla. add all the wet ingredients to the dry and mix well. fold in chocolate chips. pour mixture into muffin tin. bake for 15-20 minutes.

preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. beat together the butter, sugar, baking powder, salt, and vanilla until fluffy. beat in the eggs one at a time; then stir in the milk. mix in the flour, then the chocolate chips. spoon the batter into the muffin cups; they’ll be quite full. sprinkle each muffin with a little coarse sugar. bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is ok!).

preheat oven to 350°. mix wet ingredients in large mixing bowl. in a separate bowl, combine dry ingredients, then add to wet ingredients; mix until combined. fold in chocolate chips and granola. pour batter into paper muffin cups sprayed with cooking spray. if using whole wheat flour, fill almost full. bake for 30 minutes or until toothpick comes out clean.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook macaroni according to package directions. lightly brown beef in skillet; add onion and cook until tender. stir in chili con carne, cottage cheese, corn chips, salt, chili powder and macaroni. spoon into a buttered 12 x 7 1/2 x 2-inch baking dish. sprinkle with bread crumbs and bake at 350 for 30 minutes.

cook beef in a large skillet until no longer red. remove from skillet, using a slotted spoon so as to save liquid in the skillet. cook macaroni, onion and green pepper in drippings until macaroni is yellow. return meat to skillet along with tomato sauce, water, salt, pepper and worcestershire sauce. cover and simmer 25 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook macaroni according to package directions. lightly brown beef in skillet; add onion and cook until tender. stir in chili con carne, cottage cheese, corn chips, salt, chili powder and macaroni. spoon into a buttered 12 x 7 1/2 x 2-inch baking dish. sprinkle with bread crumbs and bake at 350 for 30 minutes.

brown ground beef with onion, pepper, salt and garlic. once cooked add tomato sauce, crushed tomatoes, sazon, and all of sofrito. cook elbows according to instructions. once elbows and meat sauce is done mix together. top with parmesan or pecorino cheese.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook macaroni according to package directions. lightly brown beef in skillet; add onion and cook until tender. stir in chili con carne, cottage cheese, corn chips, salt, chili powder and macaroni. spoon into a buttered 12 x 7 1/2 x 2-inch baking dish. sprinkle with bread crumbs and bake at 350 for 30 minutes.

brown ground chuck in a large skillet. remove meat from skillet. saute raw macaroni, onion and green pepper in meat juices until macaroni is golden brown. return meat to skillet. add remaining ingredients. stir. cover and simmer over low heat for about 25 minutes until macaroni is tender.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook macaroni according to package directions. lightly brown beef in skillet; add onion and cook until tender. stir in chili con carne, cottage cheese, corn chips, salt, chili powder and macaroni. spoon into a buttered 12 x 7 1/2 x 2-inch baking dish. sprinkle with bread crumbs and bake at 350 for 30 minutes.

prepare m and c dinner as directed. brown meat, celery, green pepper and onion; cook until tender. stir in corn, tomato sauce, chili powder, and pepper. add m and c dinner; mix well. heat through on top of stove or pour into 2 quart casserole; bake at 350f for 15 to 20 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni according to package directions. lightly brown beef in skillet; add onion and cook until tender. stir in chili con carne, cottage cheese, corn chips, salt, chili powder and macaroni. spoon into a buttered 12 x 7 1/2 x 2-inch baking dish. sprinkle with bread crumbs and bake at 350 for 30 minutes.

cook and drain pasta as directed on package. rinse with cold water to cool; drain well. meanwhile, grate peel from limes; place in a small bowl. squeeze juice from limes; add to peel in bowl. stir in dressing and taco seasoning mix. stir in avocado into dressing mixture. in a large serving bowl, toss pasta with all remaining ingredients. pour dressing mixture over salad; toss gently to mix. cover and refrigerate at least one hour before serving to blend flavors.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: lightly grease a cookie sheet. place flour in a bowl and add the butter cut into small pieces, rub the butter into the flour with fingertips until the mixture looks like fine bread crumbs. stir in the superfine sugar and chocolate chips. mix in enough milk to form a soft dough. you may not have to use all the milk. on a floured surface roll the dough to form a rectangle 4x6 inches and 1 inch thick. cut the dough into 9 squares. place on cookie sheet spacing them well apart. brush with a little milk and bake in a preheated 425°f oven for 10-12 minutes, until biscuits are risen and golden. let cool slightly and serve warm with a bit of whipped cream or a hazelnut spread.

set bread machine on manual white or white if you are going to bake in machine. add ingredients to machine in order listed. when dough is ready, remove, shape, let rise for 40 minutes or until doubled in size. bake at 375 degrees for 20 to 25 minutes for a loaf. serve with chocolate butter.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crush the biscuits leaving a few little chunks for texture. add cocoa, coconut and mix well. add condensed milk trying to wet as much of the biscuit mixture as possible. mix well with a spoon - when all done you may need to use your hands to mix completely. roll into small balls and if you like roll into the extra coconut. (very messy and needs to be done fairly quickly to avoid drying out). can be eaten straight away or put in fridge for a little while to cool. leftovers (if there are any!) must be kept in fridge because of the condensed milk.

lightly grease a cookie sheet. place flour in a bowl and add the butter cut into small pieces, rub the butter into the flour with fingertips until the mixture looks like fine bread crumbs. stir in the superfine sugar and chocolate chips. mix in enough milk to form a soft dough. you may not have to use all the milk. on a floured surface roll the dough to form a rectangle 4x6 inches and 1 inch thick. cut the dough into 9 squares. place on cookie sheet spacing them well apart. brush with a little milk and bake in a preheated 425°f oven for 10-12 minutes, until biscuits are risen and golden. let cool slightly and serve warm with a bit of whipped cream or a hazelnut spread.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: lightly grease a cookie sheet. place flour in a bowl and add the butter cut into small pieces, rub the butter into the flour with fingertips until the mixture looks like fine bread crumbs. stir in the superfine sugar and chocolate chips. mix in enough milk to form a soft dough. you may not have to use all the milk. on a floured surface roll the dough to form a rectangle 4x6 inches and 1 inch thick. cut the dough into 9 squares. place on cookie sheet spacing them well apart. brush with a little milk and bake in a preheated 425°f oven for 10-12 minutes, until biscuits are risen and golden. let cool slightly and serve warm with a bit of whipped cream or a hazelnut spread.

mix thoroughly and let stand in fridge for 1 hour. roll in small balls. rturn to refrigerator for another hour. melt together over warm water: 1/4 bar parrafin wax, bittersweet chocolate and chocolate chips. dip the balls in the melted chocolate mixture and place on parchment lined baking dish and refrigerate,.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: lightly grease a cookie sheet. place flour in a bowl and add the butter cut into small pieces, rub the butter into the flour with fingertips until the mixture looks like fine bread crumbs. stir in the superfine sugar and chocolate chips. mix in enough milk to form a soft dough. you may not have to use all the milk. on a floured surface roll the dough to form a rectangle 4x6 inches and 1 inch thick. cut the dough into 9 squares. place on cookie sheet spacing them well apart. brush with a little milk and bake in a preheated 425°f oven for 10-12 minutes, until biscuits are risen and golden. let cool slightly and serve warm with a bit of whipped cream or a hazelnut spread.

combine flour, sugar, cocoa, salt and baking baking powder. separately, mix flavoring and eggs. combine. add water as needed to have a sticky consistency. if the mixture is too stiff, it won't spread out properly. put this glob on a greased cookie sheet and arrange it into a log about 15 inches long and 1 1/2 - 2" wide. bake at 350 for 25 minutes. remove from oven, let cool a few minutes, then slice diagonally into 1/2- 3/4" slices. place the slices on their side and put back in the oven (300 degrees) for 15 minutes. turn over and cook another 10-15 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: lightly grease a cookie sheet. place flour in a bowl and add the butter cut into small pieces, rub the butter into the flour with fingertips until the mixture looks like fine bread crumbs. stir in the superfine sugar and chocolate chips. mix in enough milk to form a soft dough. you may not have to use all the milk. on a floured surface roll the dough to form a rectangle 4x6 inches and 1 inch thick. cut the dough into 9 squares. place on cookie sheet spacing them well apart. brush with a little milk and bake in a preheated 425°f oven for 10-12 minutes, until biscuits are risen and golden. let cool slightly and serve warm with a bit of whipped cream or a hazelnut spread.

preheat oven to 350°f. microwave chocolate and butter in a large microwavable bowl on high 2 minutes or until butter is melted. stir until chocolate is completely melted. stir in sugar. blend in eggs and vanilla. add flour, mix well. chill 15 minutes or until dough is easy to handle. shape dough into 1-inch balls; place 2 inches apart on a greased cookie sheet. bake 8 minutes or until just set (do not over bake). let stand on baking sheet 1 minute, transfer to wire racks and cool completely.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: lightly grease a cookie sheet. place flour in a bowl and add the butter cut into small pieces, rub the butter into the flour with fingertips until the mixture looks like fine bread crumbs. stir in the superfine sugar and chocolate chips. mix in enough milk to form a soft dough. you may not have to use all the milk. on a floured surface roll the dough to form a rectangle 4x6 inches and 1 inch thick. cut the dough into 9 squares. place on cookie sheet spacing them well apart. brush with a little milk and bake in a preheated 425°f oven for 10-12 minutes, until biscuits are risen and golden. let cool slightly and serve warm with a bit of whipped cream or a hazelnut spread.

put margarine, chocolate and honey in a pan, heat gently until melted (keep stiring!). stir in biscuit crumbs. place mixture in a greased, lined shallow sqaure cake tin smooth the top with a spoon. leave to set (around 1 hour) cut into sqaures and place 1 smartie/ m and m in the centre of each one.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put margarine, chocolate and honey in a pan, heat gently until melted (keep stiring!). stir in biscuit crumbs. place mixture in a greased, lined shallow sqaure cake tin smooth the top with a spoon. leave to set (around 1 hour) cut into sqaures and place 1 smartie/ m and m in the centre of each one.

lightly grease a cookie sheet. place flour in a bowl and add the butter cut into small pieces, rub the butter into the flour with fingertips until the mixture looks like fine bread crumbs. stir in the superfine sugar and chocolate chips. mix in enough milk to form a soft dough. you may not have to use all the milk. on a floured surface roll the dough to form a rectangle 4x6 inches and 1 inch thick. cut the dough into 9 squares. place on cookie sheet spacing them well apart. brush with a little milk and bake in a preheated 425°f oven for 10-12 minutes, until biscuits are risen and golden. let cool slightly and serve warm with a bit of whipped cream or a hazelnut spread.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: lightly grease a cookie sheet. place flour in a bowl and add the butter cut into small pieces, rub the butter into the flour with fingertips until the mixture looks like fine bread crumbs. stir in the superfine sugar and chocolate chips. mix in enough milk to form a soft dough. you may not have to use all the milk. on a floured surface roll the dough to form a rectangle 4x6 inches and 1 inch thick. cut the dough into 9 squares. place on cookie sheet spacing them well apart. brush with a little milk and bake in a preheated 425°f oven for 10-12 minutes, until biscuits are risen and golden. let cool slightly and serve warm with a bit of whipped cream or a hazelnut spread.

preheat the oven to 180°c, and line a baking sheet with non stick paper. put the butter and sugar in a bowl and beat until fluffy. melt 75g of the chocolate. chop the remaining chocolate into little chunks. add the melted chocolate into the butter mixture and mix until smooth. in a separate bowl sift the flours, cocoa and baking powder. beat it into the chocolate mixture. stir in the chocolate chunks. drop teaspoon size balls onto baking sheet, press down slightly. bake for 20-25 minutes until crisp on the outside. they may be a little soft in the middle--this is the melted chocolate. allow to cool on the tray.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat ove to 400 degrees. butter an 8 x 8-inch pan. soak the biscuits in the milk for about 5 minutes or until soft. add the cocoa,sugar,butter,eggs, and vanilla and mix together. pour the biscuit mixture into the prepared pan and bake for 30 minutes. serve warm.

lightly grease a cookie sheet. place flour in a bowl and add the butter cut into small pieces, rub the butter into the flour with fingertips until the mixture looks like fine bread crumbs. stir in the superfine sugar and chocolate chips. mix in enough milk to form a soft dough. you may not have to use all the milk. on a floured surface roll the dough to form a rectangle 4x6 inches and 1 inch thick. cut the dough into 9 squares. place on cookie sheet spacing them well apart. brush with a little milk and bake in a preheated 425°f oven for 10-12 minutes, until biscuits are risen and golden. let cool slightly and serve warm with a bit of whipped cream or a hazelnut spread.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: lightly grease a cookie sheet. place flour in a bowl and add the butter cut into small pieces, rub the butter into the flour with fingertips until the mixture looks like fine bread crumbs. stir in the superfine sugar and chocolate chips. mix in enough milk to form a soft dough. you may not have to use all the milk. on a floured surface roll the dough to form a rectangle 4x6 inches and 1 inch thick. cut the dough into 9 squares. place on cookie sheet spacing them well apart. brush with a little milk and bake in a preheated 425°f oven for 10-12 minutes, until biscuits are risen and golden. let cool slightly and serve warm with a bit of whipped cream or a hazelnut spread.

line a square cake tin with aluminium foil and place biscuits face down to make the first layer. melt copha over low heat. sift icing sugar and cocoa. making a well in the centre, gently mix in beaten egg and vanilla essence. gently add melted copha and beat with electric mixer until smooth. spread evenly over first layer of biscuits. repeat until finished. (usually makes 3 layers). place in fridge to set.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crush the biscuits until they’re down to a fine crumble texture. then mix the cocoa, coconut and crushed marie biscuits together. add the condensed milk and stir all the ingredients together until well combined. using slightly wet hands, roll the mixture into balls. roll in coconut before placing in fridge to harden.

lightly grease a cookie sheet. place flour in a bowl and add the butter cut into small pieces, rub the butter into the flour with fingertips until the mixture looks like fine bread crumbs. stir in the superfine sugar and chocolate chips. mix in enough milk to form a soft dough. you may not have to use all the milk. on a floured surface roll the dough to form a rectangle 4x6 inches and 1 inch thick. cut the dough into 9 squares. place on cookie sheet spacing them well apart. brush with a little milk and bake in a preheated 425°f oven for 10-12 minutes, until biscuits are risen and golden. let cool slightly and serve warm with a bit of whipped cream or a hazelnut spread.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 400 degrees f. peel and devein the shrimp, leaving the tails on. place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. (i added a little garlic salt too). roast for 8 to10 minutes, just until pink and firm and cooked through. set aside to cool.

sauce:. make the sauce at least one hour in advance (even better with 24 hours in the fridge). for the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, worcestershire sauce, and hot sauce. chill at least one hour, if possible. shrimp:. cut the lemon in half and add it to a large pot of boiling salted water. add the shrimp and cook, uncovered, for only 3 minutes, until they are just cooked through. remove with a slotted spoon to a bowl of ice water to immediately stop cooking. when the shrimp are cool enough to handle, peel and devein them (back-sides). keep cold until ready to serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 400 degrees f. peel and devein the shrimp, leaving the tails on. place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. (i added a little garlic salt too). roast for 8 to10 minutes, just until pink and firm and cooked through. set aside to cool.

steam the shrimp for about 5 minutes or until they turn pink. be careful not to overcook. after the shrimp are steamed, allow them to cool and remove the shells, leaving the tail in place. refrigerate while you prepare the sauce in a small serving bowl prepare the sauce by mixing the catsup, worcestershire sauce, horsradish, lemon juice, salt and pepper. just prior to serving, fill a larger serving bowl with crushed ice and place the bowl of cocktail sauce in the center to chill. arrange sprigs of parsley and lemon around the center bowl on top of the ice to enhance the green and red color scheme. arrange the steamed shrimp around the edge of the larger bowl with the tails hanging over the edge of the bowl.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 400 degrees f. peel and devein the shrimp, leaving the tails on. place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. (i added a little garlic salt too). roast for 8 to10 minutes, just until pink and firm and cooked through. set aside to cool.

bring a pot of well salted water to the boil. add shrimp to boiling water, place lid on pot and remove from heat. set aside while you prepare the rest of the recipe. combine chopped tomatoes, green onions, ketchup, cilantro, jalapeno and salad dressing. drain the shrimp well and stir into the vegetable mixture. cover and refrigerate for at least one hour. overnight is even better. serve with melba toast or assorted crackers.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 400 degrees f. peel and devein the shrimp, leaving the tails on. place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. (i added a little garlic salt too). roast for 8 to10 minutes, just until pink and firm and cooked through. set aside to cool.

bring 2 cups water to boil. add sugar and peppers. add the shrimp slowly so that the water does not stop boiling. cover and boil 2-4 minutes. do not overboil. stir mustard into cream; add garlic. when shrimp are done, drain well and mix with sauce. divide them into 4 heated dishes and serve as a first course. when i serve this to friends, i get raves and it is so easy.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring 2 cups water to boil. add sugar and peppers. add the shrimp slowly so that the water does not stop boiling. cover and boil 2-4 minutes. do not overboil. stir mustard into cream; add garlic. when shrimp are done, drain well and mix with sauce. divide them into 4 heated dishes and serve as a first course. when i serve this to friends, i get raves and it is so easy.

preheat the oven to 400 degrees f. peel and devein the shrimp, leaving the tails on. place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. (i added a little garlic salt too). roast for 8 to10 minutes, just until pink and firm and cooked through. set aside to cool.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. melt butter, brown sugar and white sugar in heavy saucepan over low heat and stir until sugars are dissolved. gradually whisk in heavy cream and continue whisking until smooth. add nutmeg. bring to a boil over medium heat and cook for 5 minutes. place wheel of brie on a pie plate and pour caramel over the top, letting it drip down the sides. bake for 10 minutes or until brie is soft. remove from oven and sprinkle with toasted pecans. let stand 5 minutes before serving.

combine sugar, water, salt, and cream of tartar in a heavy duty 2 quart saucepan; cook over medium heat, stirring constantly, until the sugar dissolves. cover and cook 2 to 3 minutes to wash down sugar crystals from the sides of the pan. remove cover, and cook without stirring, to a soft crack stage.(270 degrees or just a bit more) watch carefully for it to turn light amber. if it turns dark amber, it is burnt. add the butter and whisk it in quickly. remove from heat; add cream and whisk it inches. serve warm over ice cream, fresh fruit, cake, or apple crisp.

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bring water to boil. in the meantime, cut up all the vegetables into small cubes. cut the chicken into 1cm cubes. add the vegetables and garlic and stock and boil on high heat for 5 minutes, reduce heat and simmer for 15 minutes. add chicken and bring to boil for 2 minutes, then reduce heat and simmer for 20 minutes or longer. soup is ready when all ingredients have sunk to the bottom!

simmer chicken, chicken broth, bay leaves, poultry seasoning, cajun seasoning, salt, parsley, garlic, celery and onions in large pot for a couple of hours or until chicken is falling apart. add broccoli and zucchini, cook until tender. remove bay leaves. enjoy.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dice or chop onion, zucchini, squash, carrots, celery, green beans, and tomatoes. mix chicken broth, water, garlic salt, pepper, dill, minced garlic, onion, zucchini, squash, carrots, celery, green beans, and tomatoes. simmer 90 minutes. turn off and add chopped cooked chicken. ~voila~.

bring water to boil. in the meantime, cut up all the vegetables into small cubes. cut the chicken into 1cm cubes. add the vegetables and garlic and stock and boil on high heat for 5 minutes, reduce heat and simmer for 15 minutes. add chicken and bring to boil for 2 minutes, then reduce heat and simmer for 20 minutes or longer. soup is ready when all ingredients have sunk to the bottom!

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bring water to boil. in the meantime, cut up all the vegetables into small cubes. cut the chicken into 1cm cubes. add the vegetables and garlic and stock and boil on high heat for 5 minutes, reduce heat and simmer for 15 minutes. add chicken and bring to boil for 2 minutes, then reduce heat and simmer for 20 minutes or longer. soup is ready when all ingredients have sunk to the bottom!

in a soup pot, combine broth and water and bring to a boil. add potatoes, reduce heat to medium-low and cook, covered, for 8 minutes. add chicken, carrot and celery; continue to cook for 10 minutes more. add remaining ingredients, except salt and pepper. reduce heat, cover and simmer 5 minutes or until vegetables are tender and chicken is cooked thoroughly. season with salt and pepper, if desired.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a soup pot, combine broth and water and bring to a boil. add potatoes, reduce heat to medium-low and cook, covered, for 8 minutes. add chicken, carrot and celery; continue to cook for 10 minutes more. add remaining ingredients, except salt and pepper. reduce heat, cover and simmer 5 minutes or until vegetables are tender and chicken is cooked thoroughly. season with salt and pepper, if desired.

bring water to boil. in the meantime, cut up all the vegetables into small cubes. cut the chicken into 1cm cubes. add the vegetables and garlic and stock and boil on high heat for 5 minutes, reduce heat and simmer for 15 minutes. add chicken and bring to boil for 2 minutes, then reduce heat and simmer for 20 minutes or longer. soup is ready when all ingredients have sunk to the bottom!

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bring water to boil. in the meantime, cut up all the vegetables into small cubes. cut the chicken into 1cm cubes. add the vegetables and garlic and stock and boil on high heat for 5 minutes, reduce heat and simmer for 15 minutes. add chicken and bring to boil for 2 minutes, then reduce heat and simmer for 20 minutes or longer. soup is ready when all ingredients have sunk to the bottom!

bring water to boil. add carrots, potatoes and onion-boil until tender (approx 10 minutes). add frozen corn, green beans, okra and black eyed peas, stir. add diced tomatoes, rotel, chicken broth, tomato paste, garlic, salt, pepper and sugar. cook for 1-1.5 hours. add chicken and cook for an additional 30 minutes or more.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring water to boil. add carrots, potatoes and onion-boil until tender (approx 10 minutes). add frozen corn, green beans, okra and black eyed peas, stir. add diced tomatoes, rotel, chicken broth, tomato paste, garlic, salt, pepper and sugar. cook for 1-1.5 hours. add chicken and cook for an additional 30 minutes or more.

bring water to boil. in the meantime, cut up all the vegetables into small cubes. cut the chicken into 1cm cubes. add the vegetables and garlic and stock and boil on high heat for 5 minutes, reduce heat and simmer for 15 minutes. add chicken and bring to boil for 2 minutes, then reduce heat and simmer for 20 minutes or longer. soup is ready when all ingredients have sunk to the bottom!

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. brown meat and onion in a large skillet and drain. stir in tomato sauce and mix, cook over low heat for 10 minutes. spoon mixture into lightly greased 13x9 dish, top with sour cream and sprinkle with cheese. unroll crescent rolls and place over cheese. bake, uncovered, for 20 to 25 minutes until done.

preheat oven to 425°f in saucepan, cook sausage, onion (with green pepper, basil and fennel as if desired) over medium heat until sausage is no longer pink and onions are translucent. stir in 1/4 cup of the flour; mix well. add tomato sauce; bring mixture to a boil, stirring continuously. transfer sausage mixture to lightly greased 9" x 13" baking dish; top with cheese. in a separate mixing bowl, combine remaining flour, eggs, milk, oil and salt; stir until smooth. stir in parmesan cheese and pour mixture over sausage mixture in baking dish. bake 30 minutes or until top is golden brown.

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. brown meat and onion in a large skillet and drain. stir in tomato sauce and mix, cook over low heat for 10 minutes. spoon mixture into lightly greased 13x9 dish, top with sour cream and sprinkle with cheese. unroll crescent rolls and place over cheese. bake, uncovered, for 20 to 25 minutes until done.

preheat oven to 400 degrees f. in a large skillet cook beef until brown. drain off fat. stir in tomato sauce, mushrooms, and olives (if using). heat through. transfer mixture to a 2-quart rectangular baking dish. sprinkle with cheese. flatten each biscuit with your hands. arrange the biscuits on top of cheese. bake for 15 to 17 minutes or until biscuits are golden. makes 5 servings.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy. combine flour, baking powder and salt. add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition. fold in cherries. turn batter into greased and floured bundt or tube pan. bake at 350° for 55 minutes. cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean. let cool in pan for 5 minutes; invert cake onto rack and let cool completely. sprinkle with icing sugar to finish.

preheat oven at 325 degrees fahrenheit. sift together salt, flour and cocoa. cream together butter, both sugars, and eggs. (see note* ). add optional instant coffee granules for a mocha pound cake! add vanilla. combine sour cream and baking soda. combine creamed mixture with dry ingredients and alternate with sour cream mixture. *note: for a lighter, even more tender cake, separate the eggs; cream in the yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added. pour into a greased and floured 10 inch tube pan. bake 1 hour and 20 minutes. i cover the cake with foil paper for the last 20 minutes of baking.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine cake mix, eggs, water, butter, pudding mix and mashed strawberries in a large bowl. beat at medium speed for 2 minutes. pour into 2 9 inch pans. bake at 350 degrees for 33-38 minutes. frost with a strawberry or cream cheese or whipped cream icing.

beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy. combine flour, baking powder and salt. add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition. fold in cherries. turn batter into greased and floured bundt or tube pan. bake at 350° for 55 minutes. cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean. let cool in pan for 5 minutes; invert cake onto rack and let cool completely. sprinkle with icing sugar to finish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy. combine flour, baking powder and salt. add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition. fold in cherries. turn batter into greased and floured bundt or tube pan. bake at 350° for 55 minutes. cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean. let cool in pan for 5 minutes; invert cake onto rack and let cool completely. sprinkle with icing sugar to finish.

cream the butter. add a pound of eggs (typically 8 or 9 eggs), the sifted sugar, almond flavoring, and lemon juice. cream until smooth. my grandmother's recipe said to beat for 1/2 hour. if you are using an electric mixer, adjust accordingly. gradually add the flour and mix well. pre-heat oven to 300. fill a lightly greased form 3/4 of the way. loaf pans work well, as do mini-loafs or cup-cakes. for loafs, check for doneness with knife-test at 90 minutes. mini-loafs and cup-cakes will finish sooner. i like this pound cake plain, or with a light dusting of confectioners' sugar. alternately, you can apply a thin coat of icing.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy. combine flour, baking powder and salt. add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition. fold in cherries. turn batter into greased and floured bundt or tube pan. bake at 350° for 55 minutes. cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean. let cool in pan for 5 minutes; invert cake onto rack and let cool completely. sprinkle with icing sugar to finish.

mix at medium speed the cake mix, pudding, oil, sherry and eggs. in a small bowl mix the cinnamon and brown sugar. grease a bundt pan. pour a little batter in the bottom of the pan, then sprinkle a little of the sugar on top of that. continue to layer having the batter as the last layer. bake at 350 for 50-60 minutes. once cooled sprinkle a little more cinnamon and sugar on top.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix at medium speed the cake mix, pudding, oil, sherry and eggs. in a small bowl mix the cinnamon and brown sugar. grease a bundt pan. pour a little batter in the bottom of the pan, then sprinkle a little of the sugar on top of that. continue to layer having the batter as the last layer. bake at 350 for 50-60 minutes. once cooled sprinkle a little more cinnamon and sugar on top.

beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy. combine flour, baking powder and salt. add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition. fold in cherries. turn batter into greased and floured bundt or tube pan. bake at 350° for 55 minutes. cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean. let cool in pan for 5 minutes; invert cake onto rack and let cool completely. sprinkle with icing sugar to finish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy. combine flour, baking powder and salt. add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition. fold in cherries. turn batter into greased and floured bundt or tube pan. bake at 350° for 55 minutes. cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean. let cool in pan for 5 minutes; invert cake onto rack and let cool completely. sprinkle with icing sugar to finish.

sift together flour and baking powder; set aside. cream shortening and sugar. add eggs one at a time. in a separate bowl combine milk, cherries, cherry juice and vanilla. add flour and milk mixtures alternately to sugar mixture. pour into a tube pan and bake at 350°f for 1 1/2 hours or bake in 3 layer pans for 45 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy. combine flour, baking powder and salt. add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition. fold in cherries. turn batter into greased and floured bundt or tube pan. bake at 350° for 55 minutes. cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean. let cool in pan for 5 minutes; invert cake onto rack and let cool completely. sprinkle with icing sugar to finish.

in separate bowl: mix 1 tbls. flour with 2 cups frozen blueberries (set aside). cream sugar and butter. add eggs one at a time. add 1 cup flour, 1/2 cup cream, 1 cup flour, 1/2 cup cream and 1 cup flour. add lemon, vanilla and almond extract. add lemon peel. gently fold in berries. spoon batter into greased and floured bundt pan. bake at 350 for 15 minutes and reduce to 325 for app. 1 hour. glaze: mix powdered sugar, butter, lemon juice and grated lemon peel (save some lemon peel to sprinkle on top).

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy. combine flour, baking powder and salt. add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition. fold in cherries. turn batter into greased and floured bundt or tube pan. bake at 350° for 55 minutes. cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean. let cool in pan for 5 minutes; invert cake onto rack and let cool completely. sprinkle with icing sugar to finish.

preheat oven to 150. butter and flour a tube pan and set aside. cream together the remaining butter and sugar. mix well. add essence. add 2 eggs, one at a time, mixing well after each addition. add 1 cup flour. add in 2 more eggs, one at a time, mixing well. add 1 cup flour. mix well. add 2 more eggs, one at a time, mixing well. add the remaining 2 eggs, one at a time, and blend well. bake for 1 hour 15 minutes or until a wooden toothpick inserted in the centre comes out clean.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy. combine flour, baking powder and salt. add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition. fold in cherries. turn batter into greased and floured bundt or tube pan. bake at 350° for 55 minutes. cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean. let cool in pan for 5 minutes; invert cake onto rack and let cool completely. sprinkle with icing sugar to finish.

preheat oven to 350 degrees. grease and flour a 9x13 pan. cream butter, sugar and eggs. stir in the milk. add flour, salt, and baking powder. mix well. add vanilla, mix well. fold in blueberries. pour into pan and bake at 350 degrees. for about 50-60 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy. combine flour, baking powder and salt. add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition. fold in cherries. turn batter into greased and floured bundt or tube pan. bake at 350° for 55 minutes. cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean. let cool in pan for 5 minutes; invert cake onto rack and let cool completely. sprinkle with icing sugar to finish.

cream shortening and add the sugar slowly, beating in well. add eggs, one at a time, beating well after each addition. add vanilla and add the sifted dry ingredients, mixing well. stir in citron and nuts. bake in 2 regular sized greased loaf pans at 325* for 1 hour.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 f. mix first 4 ingredients well. fold in blueberries- these may be dusted with powdered sugar or flour to keep them from all sinking to the bottom. bake for 1 hour in a tube or bundt pan which has been greased and floured. allow cake to cool. mix the glaze and drizzle over cake.

beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy. combine flour, baking powder and salt. add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition. fold in cherries. turn batter into greased and floured bundt or tube pan. bake at 350° for 55 minutes. cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean. let cool in pan for 5 minutes; invert cake onto rack and let cool completely. sprinkle with icing sugar to finish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy. combine flour, baking powder and salt. add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition. fold in cherries. turn batter into greased and floured bundt or tube pan. bake at 350° for 55 minutes. cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean. let cool in pan for 5 minutes; invert cake onto rack and let cool completely. sprinkle with icing sugar to finish.

make sure all ingredients are at room temperature. preheat oven to 325 degrees. grease and flour two 9 x 5-inch loaf pans. beat butter in a large bowl at medium high speed for one minute. gradually add and beat sugar 5 to 7 minutes. beat in eggs yolks one at a time add in vanilla and beat for one minute. on low speed,slowly add sifted flour and mix only until thoroughly blended. using clean beaters, beat egg whites, cream of tartar and salt at medium high speed until stiff but not dry. fold one quarter of the whites into the batter, then fold in the remaining whites. scrape the batter into the pans. bake the cake until a toothpick inserted into the center comes out clean, about one hour. cool pans on a rack for 10 minutes. enjoy.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy. combine flour, baking powder and salt. add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition. fold in cherries. turn batter into greased and floured bundt or tube pan. bake at 350° for 55 minutes. cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean. let cool in pan for 5 minutes; invert cake onto rack and let cool completely. sprinkle with icing sugar to finish.

preheat oven to 350 degrees. grease and flour a bundt pan. melt butter in a medium saucepot and stir sugar into the melted butter. beat eggs lightly and add to the butter mixture. then add the milk and vanilla. measure flour into a large mixing bowl. pour the liquid mixture into the flour and stir until well combined. pour cake batter into the bundt pan. bake at 350 degrees for 1 hour.

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet, combine all ingredients over medium-high heat on stovetop. bring to a boil. reduce heat to medium; cover and simmer for approximately 20 minutes, or until carrots are almost tender. cook, uncovered, for approximately 10 minutes longer, or until carrots are tender and liquid is reduced to a glaze.

melt butter in saucepan. add carrots, salt, sugar and just enough water to barely cover the carrots. cover and cook carrots on medium heat until tender. (time depends on carrot size. i usually cook baby carrots for about 25 minutes.) remove lid, bring saucepan to a boil and boil until water is evaporated completely, leaving carrots with a sticky, buttery glaze. watch carefully and stir so carrots do not scorch. sprinkle with cinnamon and mix. serve immediately.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a steamer over 2 inches of boiling water, steam the carrots, covered, for 3 minutes. sprinkle with lemon juice. melt the margarine in a medium skillet over medium heat. add the apple juice concentrate and cook until it melts. add the broth and cinnamon and bring to a boil. mix together the cornstarch or arrowroot powder with the water. add to the skillet, lower the heat, and cook until thickened. add the carrots and toss well to coat.

in a large skillet, combine all ingredients over medium-high heat on stovetop. bring to a boil. reduce heat to medium; cover and simmer for approximately 20 minutes, or until carrots are almost tender. cook, uncovered, for approximately 10 minutes longer, or until carrots are tender and liquid is reduced to a glaze.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: rinse the carrots under running water and place in a 2 quart casserole, cover and microwave for 5 to 6 minutes or until crisp tender, stirring half way through. drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock, butter, brown sugar, lemon juice and zest. bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed. season with salt and pepper to taste, sprinkle with parsley or chives and serve.

in a large skillet, combine all ingredients over medium-high heat on stovetop. bring to a boil. reduce heat to medium; cover and simmer for approximately 20 minutes, or until carrots are almost tender. cook, uncovered, for approximately 10 minutes longer, or until carrots are tender and liquid is reduced to a glaze.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray 12-inch nonstick skillet with cooking spray. heat over medium high heat. cook pork in skillet about 5 minutes, turning once, until brown. add broth, potatoes, carrots and onions to the skillet. sprinkle seasonings. heat to boiling then reduce to simmer. cover and simmer for about 30 minutes or until vegetables are tender and pork done near the bone.

preheat oven to 375 degrees fahrenheit. in shallow bowl combine crushed crackers, garlic salt and pepper; mix well. in a separate bowl beat eggs. dip pork chops in beaten egg and then into cracker mixture. place the pork chops in a casserole dish. place chunks of the butter around the pork chops. cover with foil paper. bake for 30 minutes; remove foil and bake for another 15 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pour the first 6 ingredients in a bowl. stir. add milk. stir. pour in a baking dish of 2 l (2 pints). level the top. in the same bowl, combine the 4 other ingredients (water to brown sugar). stir. pour slowly on the dough, in the baking dish. don't stir. cook in the oven at 350 f, uncovered, for about 30 minutes. serve warm.

spray 12-inch nonstick skillet with cooking spray. heat over medium high heat. cook pork in skillet about 5 minutes, turning once, until brown. add broth, potatoes, carrots and onions to the skillet. sprinkle seasonings. heat to boiling then reduce to simmer. cover and simmer for about 30 minutes or until vegetables are tender and pork done near the bone.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

brown ground beef, drain. add next 6 ingredients, mix well. put 1/3 cup filling down middle of each tortilla. wrap, place seam side down in 13x9 baking pan. for sauce: heat oven to 350 degrees f. saute onion and green pepper in hot oil until tender. add next 4 ingredients, mix well. pour over tortillas. cover and bake 30 minutes. sprinkle with cheese and bake 7 more minutes.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef in frying pan and drain. heat vegetable oil in smaller frying pan. one at a time fry corn tortilla just until covered and soft. mix together ground beef and hormel chili. put corn tortilla in bottom of cake pan (or any baking pan). put 1-2 spoonfuls of beef and chili mixture and 1 piece of velveeta cheese on tortilla and roll. do this until your pan has a layer. top with slices of cheese and remaining beef and chili mixture. heat oven at 350°f and bake for about 15 minutes or until nice and bubbly. serve with salsa, sour cream and any other of your favorite toppings! enjoy!

filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine tomato sauce, green pepper, chili powder,and cumin in a medium pan and simmer 10-12 minutes; set aside. cook ground round until lightly brown; drain. stir in one cup of the cheese, onion, sour cream, parsley, salt and pepper. spoon 1/4 cup of meat mixture on each tortilla. fold in sides, and roll up. spray 9x13-inch pan with pam, a pour a little of the tomato sauce on bottom of pan. top with enchiladas, remaining tomato sauce, and remainder of cheese. bake at 350°f for 20 minutes.

filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray 9 x 13 baking dish with cooking spray. add enough enchilada sauce to coat bottom. wet tortillas with a little water. add meat and/or cheese. microwave 20 secs. for flour tortillas, 30 secs. for corn tortillas. roll and place seam side down in 9 x 13 baking dish. add the rest of the enchilada sauce. sprinkle cheese on top. bake at 400 degrees for 15 minute.

filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 350. warm tortillas in foil for about 10 minute. heat oil in skillet-add red pepper and garlic. cook until tender. stir in rice, corn and beans heat until warm. spoon 1/4 c filling in each tortilla. roll up. combine ingredients for sauce and pour over tortillas. cover with foil and bake about 30 minute.

filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in 13x9x2 baking dish pour small layer of salsa over the bottom of dish. bowl mix cottage cheese,1 cup cheddar cheese, green onion and olives. take about 1/4 cup of mixture and place inside a tortilla. roll up and place in dish on top of salsa. finish all the rest the same. pour the rest of salsa over the top of filled enchiladas. add remaining cheese on top of enchiladas. bake covered at 375 for 20-25 minutes.

filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. combine squash, 1/2 cup shredded cheese, cream cheese, red pepper, cumin and 1/2 teaspoon garlic in a medium mixing bowl. 2. boil tomatillos for approximately 5 minutes or until they begin sinking. drain. place in a blender or food processor. add cilantro, 1 teaspoon garlic, salt, pepper and jalapenos. blend until smooth, then transfer to a shallow dish. 3. dip tortillas one at a time in sauce. spoon 2 heaping tablespoons of squash mixture down the center of each tortilla. roll up and place seam side down in a 9- x 13-inch baking dish sprayed with vegetable oil cooking spray. top with remaining sauce, cheese and green onion. cover and bake 20-30 minute or until cheese is melted.

filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f spoon apple pie filling evenly onto each tortilla; sprinkle with cinnamon, nutmeg, and allspice. roll up tortillas with ends tucked in and place seam-side down on lightly greased 8-by-8-inch baking pan. in medium-sized saucepan bring to boil margarine, sugars, and water. reduce heat and simmer, stirring constantly 3 minutes. pour sauce evenly over rolled up tortillas. bake in preheated oven 20 minutes. sprinkle with extra cinnamon and confectioners´ sugar.

filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: chop and saute the onion in a large frying pan. then add the refried beans and the corn and cook at medium heat until refried beans aren't so stiff. add about a cup of shredded cheese. once cheese melted add some salsa for flavoring. this will feed at least 6 people. dip chips in dip and munch away :d great for lazy days!

filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

in a sauce pan mix sauce and chili to heat. cook and drain meat. in a pan dip tortillas in hot grease just long enough to saturate flipping to coat each side and set aside. in a baking dish lay tortilla flat and add sauce mixture and cheese. roll each tortilla and if needed secure with a toothpick. pour any leftover sauce on top and sprinkle with cheese. bake at 375 degrees until cheese is melted. remove toothpicks before serving.

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: take one tortilla and fill with 1/2 cup of the cheese. also add the salsa in this tortilla. roll it up. then take the other tortilla and spread 0.5 cups of the enchilada sauce on it as well as sprinkling the remainder of the cheese on it. then, take the first tortilla, place it in the middle of the second tortilla, and roll the second tortilla over it. finally, bake at 350 degrees for about 10 minutes, or until the tortilla is light brown and the cheese is bubbling. let cool for a couple minutes before eating.

filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

heat oil in a wide frying pan over medium heat and sauté onion and green pepper until limp; add tomato sauce and chili powder. simmer, uncovered, for about 10 minutes. beat eggs lightly with half and half; add chiles, and salt and pepper to taste. in another frying over medium-low heat, melt butter, add eggs and cook until set to your liking. dip each tortilla in hot tomato sauce until soft and spoon 1/6 of the scrambled eggs down the center. roll up and place seem side down in a shallow baking dish. reheat remaining sauce to boiling, pour over top, and sprinkle with cheese. place under broiler, 4 inches from heat until cheese melts (about 3 minutes).

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in a wide frying pan over medium heat and sauté onion and green pepper until limp; add tomato sauce and chili powder. simmer, uncovered, for about 10 minutes. beat eggs lightly with half and half; add chiles, and salt and pepper to taste. in another frying over medium-low heat, melt butter, add eggs and cook until set to your liking. dip each tortilla in hot tomato sauce until soft and spoon 1/6 of the scrambled eggs down the center. roll up and place seem side down in a shallow baking dish. reheat remaining sauce to boiling, pour over top, and sprinkle with cheese. place under broiler, 4 inches from heat until cheese melts (about 3 minutes).

filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: spoon fruit filling evenly down centers of tortillas. sprinkle with cinnamon. roll up, and place, seam side down, in a lightly greased baking dish. bring butter and next 3 ingredients to a boil. reduce heat, and simmer, stirring constantly, 3 minutes. pour over enchiladas: let stand 30 minutes. bake at 350 for 20 minutes.

filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: roll pie filling in tortillas (1-2 tbsp.) place in 9x13 glass pan. melt butter with 1 cup sugar and 1/2 cup water. pour over tortillas---let stand at least 4 hours, perferbly overnight. do not refrigerate. bake@ 350 degrees for 30 minute. mix 1/4 cup sugar, nuts and cinnamon, sprinkle over top and bake aditional 15 minute.

filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

heat oven to 350. cook beef until browned. stir 1/2 cup of enchilada sauce and 1 cup of cheese into beef mixture. spread 1/2 cup of the sauce in a 13 x 9 baking dish. spoon about 4 tablespoons of the beef mixture into each tortilla. roll up and place seam side down in baking dish. top with remaining sauce and cheese. bake for about 20 minutes or until the cheese melts.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

melt butter and add sugar and cinnamon, mix well. unroll crescent dough and place 1-2 peach quarters on each crescent. roll dough around peach, the same way you roll the dough for the crescent shape. place in 9 x 13 pan. pour the melted butter mixture over the rolls, then pour in the mountain dew. bake at 350 for 45 minutes, uncovered.

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt butter and add sugar and cinnamon, mix well. unroll crescent dough and place 1-2 peach quarters on each crescent. roll dough around peach, the same way you roll the dough for the crescent shape. place in 9 x 13 pan. pour the melted butter mixture over the rolls, then pour in the mountain dew. bake at 350 for 45 minutes, uncovered.

filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

preheat oven to 350°f brown the ground beef with the onion in a large sauté pan. drain and set aside. in another saute pan, warm the oil over medium heat, and lightly cook the tortillas, turning once, just until heated through and pliable. in a medium bowl, mix the enchilada sauce and tomato soup together. dip each tortilla in the mixture and fill with ground beef, a drizzle of the sauce and a sprinkling of cheese. roll up and place in a 9x13 baking dish. pour the remaining sauce over the enchiladas and top with the remaining cheese. bake for 30 to 35 minutes and serve with desired accompaniments.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.

in wide fry pan over medium heat, brown ground beef and onion. stir in tomato sauce and chili powder. season to taste with salt and pepper. alternating layers, butter tortillas and layer with meat sauce, cheese and olives. pour water over top. bake at 400 for 25 minutes until cheese is melted or until tortilla stack is hot in center.