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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. mix the softened cream cheese and powdered sugar together until smooth and no lumps are visible. place 2 tbsp cream cheese mixture and 2 tbsp apple pie filling on each of 8 tortillas. roll up as you would an enchilada and place on a greased jellyroll pan or oblong cake pan. pour the melted butter over all. mix the granulated sugar and cinnamon and sprinkle over the top. bake for approximately 20 minutes. remove from oven and let cool for 10 minutes, frost (if desired) just before serving. | 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_fat'], 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. | 1. first make the sauce by mixing the first 4 ingredients in a skillet over medium heat until well blended and heated through. 2. heat the oven to 350 degrees. 3. take 1/2 cup of the skillet sauce and spread on the bottom of an 9x13 inch pan. 4. heat the corn tortillas to soften, either in a heated skillet or in the microwave for about 15 seconds. 5. fill the tortillas with about 3 t. beans, roll, and place in pan. do this until you have used up all your filling or you have used up all the space in your pan. 6. cover the filled tortillas with the remaining sauce and then sprinkle cheese on top. 7. cook in the preheated oven for about 25 minutes or until the cheese is bubbly. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: 1. first make the sauce by mixing the first 4 ingredients in a skillet over medium heat until well blended and heated through. 2. heat the oven to 350 degrees. 3. take 1/2 cup of the skillet sauce and spread on the bottom of an 9x13 inch pan. 4. heat the corn tortillas to soften, either in a heated skillet or in the microwave for about 15 seconds. 5. fill the tortillas with about 3 t. beans, roll, and place in pan. do this until you have used up all your filling or you have used up all the space in your pan. 6. cover the filled tortillas with the remaining sauce and then sprinkle cheese on top. 7. cook in the preheated oven for about 25 minutes or until the cheese is bubbly. | 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: put rice in medium bowl, stir in onion and half the enchilada sauce. warm tortillas in microwave to soften or heat small amount of oil in skillet and place tortillas in oil just until soft and warm. if heating in oil, drain on paper towels). spread each tortilla with some rice mixture and some cheese. you should end up using about half of the cheese. roll up each tortilla and place in baking dish. pour remaining sauce over. cover and bake at 350 for 25 minutes. uncover and sprinkle with cheese and olives. return to oven until cheese melts. | 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_sugar'], 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 meat in a heavy nonstick skillet over medium high heat. drain excess drippings. combine meat with onion and 2/3 cup cheese. warm the tortillas according to package directions to soften. put some filling down the middle of each tortilla and roll up. place the enchiladas in a 9”x13” baking dish. combine the soups and salsa in a bowl. pour over enchiladas and spread evenly. sprinkle with remaining cheese. bake about 20 minutes or until heated through, bubbly and cheese has melted. |
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 hamburger, onions and chili’s until hamburger is cooked and onions are transparent. stir in tomato sauce and 1°c of cheese. heat oil in frying pan and place one tortilla into oil. cook for approx 15 seconds (or until soft) remove from oil, and place on a paper towel covered plate. place a spoonful of the meat mixture in the center of tortilla, roll it up, and place in a greased baking dish - seam side down. continue this process until all 8 tortillas are filled. pour enchilada sauce over tortillas, sprinkle with rest of cheese, and bake at 350 degrees for 25 minute or until bubbly and cheese is melted. |
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 skillet cook chicken or turkey. in a small bowl, combine cooked turkey or chicken, 2 cups cheese, green chiles and onions. in a small skillet bring enchilada sauce to a boil, remove from heat. dip each tortilla into heated sauce to soften. spoon 1/3 cup turkey or chicken mixture and 2 tablespoons sour cream down center of each tortilla. roll, place tortillas seam side down, in a 12 x 8-inch baking dish. pour remaining heated enchilada sauce over top. sprinkle with remaining 1 cup cheese. bake 20 minutes at 350 degrees. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small bowl mix beans, and 1/2 cup shredded cheese. pour 1/2 of the enchilada in the bottom of a 8x8x2 pan. spread 1/4 of bean mixture down the center of each tortilla. fold in sides of tortilla(i heat the tortillas for 5 seconds before doing this to soften them). place seam side down in pan. top enchiladas with remaining sauce. sprinkle with cheese. bake at 350 degrees for 20 minutes or until cheese is bubbly. use 325 degrees if using a glass dish. top with sour cream, salsa and green onions. | 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 large skillet, mix together ground beef, onion and garlic powder. cook over medium heat until meat is browned. drain excess fat. add next 7 ingredients. cook 5 minutes, stirring occasionally. tear each tortilla into 8 pieces. place half of tortilla pieces in oblong baking pan. top with meat mixture. place remaining tortilla pieces evenly over meat mixture. mix together soup and milk. pour over tortillas; spread evenly. sprinkle cheese evenly over top. bake at 350 degrees for 45 minutes. |
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. | brown and prepare the ground beef according to the package of taco instructions. add the milk, salsa, and cheese to the taco meat. heat untill all cheese is melted well and mixed throughout. arrange as many frozen burritos as close as you can in a shallow baking dish. pour the cheese mixture over the burritos until they are just covered. i shake the pan a bit to make sure the mix gets in all of the spaces. cover with foil and back 40-45 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: stir cinnamon into peach pie filling. spoon about 1/4 cup filling evenly down the center of each tortilla. roll tortilla up and place them seam side down in a lightly greased 2 quart baking dish. in medium pan, bring butter, sugar, brown sugar and water to a boil. reduce heat and simmer 3 minutes, stirring constantly. pour mixture over the enchiladas and bake for 20 minutes at 350°. | 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. | combine first 5 ingredients in blender or food processor container. process until smooth; set aside. fry tortillas, one at a time, in hot oil 5 seconds on each side or until softened. drain tortillas on paper towels. spoon 1 tablespoon each of cheese and onion on each tortilla; roll up and place in a lightly greased 8x12-inch baking dish. spoon spinach mixture over tortillas. sprinkle with remaining cheese. bake, uncovered at 350°f for 30 minutes. |
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 and onion; add seasonings and tomato sauce. in 3 2-quart casserole dishes (i use 3 square foil pans for freezing), alternate layers of tortillas (can be cut into 1-inch pieces), meat sauce, olives and cheese. add 1/2 c water to each casserole. cover tightly. label and freeze. thaw casserole completely. bake at 400 degrees for 20 minutes. |
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. | drain tuna and combine with 1 cup cheese. cook onion and garlic in 1 tablespoon oil until onion is tender. stir in tomatoes, tomato sauce, tomato paste, chiles, cumin, oregano, sugar and salt. simmer 15 minutes. spoon 1/2 cup sauce over bottom of a 2-quart shallow baking dish. one at a time, soften tortillas by frying briefly in oil. place equal amounts of tuna mixture on each tortilla, roll and place seam-side down in prepared baking dish. pour remaining sauce over enchiladas. top with remaining cheese. bake at 375 degrees 20 to 25 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: make your seasoned taco meat. in small skillet, put water and small amount of enchilada sauce on medium-hi heat. when warm, dip corn tortilla until soft (be careful not to go too long, they will fall apart easily). put tortilla in 9x13 dish, fill it with meat and little bit of cheese. roll up enchilada repeat steps 3 and 4 to use all of the tortillas and fill up your dish. pour remaining enchilada sauce over enchiladas and top with remaining cheese. cook at 350 until cheese is melted. serve with toppings (lettuce, sour cream, etc -- ) if desired. | 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: saute onion in oil until translucent; mix in tomato sauce, garlic powder, chili powder, green chilies, salt, cumin and oregano. simmer for 15 minutes. meanwhile, prepare the filling by mixing the tofu and pepper jack cheese. to prepare, spread some sauce on a corn tortilla; add some filling; roll and place in 7 x 11 baking dish, seam side down. repeat with remaining tortillas, reserving some sauce. when dish is full, cover with remaining sauce and sprinkle with grated colby cheese. cover with foil and bake at 350 degrees for 15 - 20 minutes; cut into squares and serve. note: sometimes i double the sauce. | 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 the oil in a non-stick frying pan and cook the beef over a medium heat, until browned. drain off excess fat and stir in the tomatoes, salsa, chili pepper and chili. bring to a boil, reduce heat and simmer for 10 minutes. you can also use package enchilada sauce for convenience. spread the tortillas with the refried beans, then spoon the beef down the centre of each one. roll up, place on a plate and sprinkle with cheese. cook for 3-4 minutes on medium heat in the microwave. alternatively, place in a baking dish and bake in the oven at 350f for 15 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a non-stick frying pan and cook the beef over a medium heat, until browned. drain off excess fat and stir in the tomatoes, salsa, chili pepper and chili. bring to a boil, reduce heat and simmer for 10 minutes. you can also use package enchilada sauce for convenience. spread the tortillas with the refried beans, then spoon the beef down the centre of each one. roll up, place on a plate and sprinkle with cheese. cook for 3-4 minutes on medium heat in the microwave. alternatively, place in a baking dish and bake in the oven at 350f for 15 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 450. heat grape seed oil and dip tortillas in them. spray a 13x9 inch pan with cooking spray. mix cream cheese, corn, black beans, and refried beans together and distribute among the 6 tortillas. roll tortillas up and place in baking pan. pour salsa on top along with cheese. let cook about 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: place 1/2 cup of cheese aside. place 1/2 cup sauce in the bottom of a glass 7" x 11" baking dish. heat remaining sauce in shallow skillet. heat 4 tortillas in the microwave on high for 1 minute. dip each one in sauce, place on plate and place filling ingredients down the center of each tortilla, dividing evenly. roll seam side down and place in baking dish. repeat with remaining tortillas. pour remaining sauce over enchiladas; heat in microwave on high for 8 minutes or until thoroughly heated. serve over shredded lettuce. | 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. place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. stir in the cornstarch and cook until the sauce thickens. while sauce is cooking, prepare the filling: mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce. put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoons of the tofu mixture, and roll up the tortillas. lay the enchiladas in a baking dish, top with vegan sour cream, cover with sauce, and bake 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_sodium'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat the oven to 180c. mash the bananas and mix with the oats, milk and egg before adding the remaining ingredients (it just mixes a bit easier and more evenly this way). these measurements make the mixture just the right consistency for my liking, but if it looks a bit runny to you at this point, throw in another handful of oats to thicken it up. grease a cookie tray with 1 cal spray and spoon the mixture on to make around 9 large cookies. bake for around 20mins until golden brown. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | heat oven to 350°f. grease baking sheet; set aside. cream 3/4 cup crisco and brown sugar in large bowl at medium speed until well blended. beat in egg. add one cup mashed banana. mix until creamy. combine oats, flour, salt, cinnamon, baking soda and nutmeg. stir into creamed mixture. mix in one half cup nuts. drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie. place 2 inches apart on baking sheet. bake for 15-17 minutes. cool one minute on baking sheet. remove to cooling rack. cool completely. for frosting: cream 2 tablespoons crisco, 1/4 cup mashed bananas and lemon juice. add confectioners sugar. beat until smooth. frost cooled cookies. sprinkle with chopped walnuts if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | heat oven to 350°f lightly grease baking sheet; set aside. in microwave-safe bowl, combine raisins and juice. microwave for 30 seconds. cool, then run through food processor or chop fine. in large bowl, combine honey, brown sugar, oil, peanut butter, eggs, raisin mixture, vanilla and salt; mix well. add flour, baking soda and baking powder; mix well. add oatmeal. (to chop fine, use food processor.) mix well. dough should be stiff, so add a little additional flour if needed. drop dough by walnut-size balls onto prepared baking sheet. press down slightly with fork. bake for about 10 to 12 minutes. remove from oven and flip over with spatula; let stand on hot baking sheet for a few minutes before serving. yields about 60 cookies. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | in a large bowl, mix together the flour, protein powder, oatmeal, salt, baking soda, cinnamon, nutmeg and raisins. mix together in separate bowl mix together apple sauce, egg whites, brown sugar and vanilla extract. combine apple sauce mixture with dry ingredients. roll and flatten out cookies on a parchment lined cookie sheet (dampen hands. with water to prevent dough from sticking to your fingers). cook at 350 f for 10 minutes. note: for added flavour, substitute about 1/2 the raisins with dried cranberries. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 350 cream together the shortening and sugars. add egg and vanilla, beat well. in another bowl combine flour, baking powder, soda and salt and give it a quick stir. gently mix the flour mixture into the wet ingredients til mixed. then stir in the oats and coconut. shape dough into balls and place on cool ungreased cookie sheets. bake for about 12 minutes at 350 degrees. watch closely-don't overcook! let rest on sheet for 1 minute after removing from oven then transfer to wire racks to cool. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | in large bowl beat eggs, brown sugar, milk and oil. in separate bowl combine flour, baking powder, salt, cinnamon, baking soda, and nutmeg; add to egg mixture and mix well. stir in oats, carrots and raisins. chill in freezer for at least 30 minutes. bake at 350 for 10-13 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | break banana into chunks and put into a small blender jar. add the skim milk. liquify in blender. put the dry oatmeal in a microwave safe bowl. (if you want to mix it ahead of time, use a small microwave safe dish which has a lid). pour the banana mixture on top of the oatmeal. stir well, to incorporate all the oatmeal. microwave (uncovered) on high setting for 90 seconds. stir. microwave again for about 90 seconds. if it starts to rise over the top of the bowl, stop the cooking, because it is most likely already done! stir in peanut butter. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | cream oleo and sugars. add eggs and beat well with the vanilla. mix together the flour, salt, soda, and cinnamon; add to the creamed mixture. stir in the hot water, oats, and raisins; mix well. place heaping tablespoonful batter on a greased cookie sheet (i use an air-bake cookie sheet). bake at 350 degrees until almost done. take out and cool on cookie sheet for 1 minute, then cool on a rack. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees fahrenheit. in a large bowl combine all ingredients and mix well. drop cookies from a teaspoon onto a ungreased cookie sheet, (i still spray the cookie sheets with cooking spray) bake for 12 minutes until cooky tests well when checked with a toothpick. cool for one minute on cookie sheet. remove to wire racks to cool. | sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | cream butter and sugar to gether until light and fluffy. beat in water. combine flour, oats, cinnamon and baking soda. stir into creamed mixture. roll out 1/8 inch thick on a lightly floured surfaace. cut into 2 1/2 inch circles. place on lightly greased baking sheet. bake in 350 degrees oven 10 to 12 minutes, until golden brown around edges. remove from pan. do not under cook these cookies, they should be crisp. cool and store in covered container. they freeze well in a covered container. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 375° and grease a baking sheet. combine the flour, baking powder and salt. add in the oats and raisins; mix well. add molasses, sugar, jam, and shortening to the egg. blend mixture well. gradually add flour mixture. drop by tablespoonfuls 3 inches apart onto baking sheet. bake for 12 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat the oven to 300 degrees f. in a bowl, combine the flour, oats, salt, baking soda, cinnamon, cloves and lemon zest. mix well with a wire whisk and then set it aside. cream the butter and sugar together in a large bowl with an electric mixer. add the egg, applesauce and honey, and beat at medium speed until smooth. add the flour mixture, fresh apple and raisings. blend at a low speed until just combined. don't overmix it, and don't worry, it's supposed to be a soft dough. drop the dough by rounded tablespoons on to ungreased cookie sheets (i like to cover the sheets in parchment paper). the cookies should be spaced about 1 ½ inches apart. bake for 18-22 minutes, or until the bottoms are golden. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 350 degrees. beat margarine,eggs,brown sugar and vanilla until well blended with an electric mixer. blend in flour,baking soda and salt. stir in oats, toffee bits, and coconut. drop rounded tsps. of dough 2 inches apart on lightly greased cookie sheet. bake 8-10 minutes or until lightly browned. cool 1 minute on cookie sheet;remove to cooling rack. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | heat oven to 325 degrees. in a large bowl combine sugars, brown sugar, and margrin, beat until light and fluffy. add vanilla and eggs, blend well. add flour, baking soda, salt, cinnamon and pumpkin pie spice, mix well. stir in oats, craisins, and walnuts. drop by the teaspoon full onto an ungreased cookie sheet. bake at 325 degrees for 18 to 22 minutes or until golden brown. cool 2 minutes and remove from cookie sheet. * ocean spray craisins can be subsituted for rasins or other dried fruit. walnuts can be subsituted as well, or left out. *pumpkin pie spice may be subsituted for apple pie spice or ginger or cinnamon. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | sift together flour, soda, salt and cinnamon. add the shortening, eggs and sugars. beat two minutes. stir in oats and chill dough. roll dough 1/4 inch thick and cut with cookie cutter. ~or place balls the size of walnuts on cookie sheet and press down with bottom of glass that has been dipped in sugar~. bake at 350 for 8 - 10 minutes. do not overbake. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | mix the applesauce and oil together with the sugar. add the egg and vanilla, mix well. add the flour, baking soda, salt and cinnamon. add oats and raisins, stir. scoop onto ungreased cookie sheet, i make about 20 small ones, but you can make them as large as you like. bake at 350°f for 10 to 12 minutes, they wont be as brown as usual, due to the applesauce instead of butter. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 350°f (175°c). in a large bowl, cream together the shortening and sugar. beat in the eggs until well blended. combine the flour, baking powder, cinnamon, nutmeg, and salt; stir into the sugar mixture until well blended. fold in the walnuts, oats and apples. drop dough by spoonfuls about 2 inches onto ungreased cookie sheets. bake for 12 to 15 minutes in the preheated oven. let cool on wire racks. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | beat together shortening, sugars, egg, water and vanilla until creamy. add combined remaining ingredients; mix well. add raisins, nuts or even chocolate chips at the end. drop by teaspoonfuls onto greased cookie sheets. bake at 350 degrees for 12-15 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 375°. in a large bowl, cream the margarine, honey, egg and vanilla until smooth. combine the flour, baking soda and cinnamon. stir into the creamed mixture. mix in oats and apple. drop by teaspoonfuls onto greased cookie sheets. bake for 8-10 minutes. cool cookies on baking sheet for 5 minutes before removing to a wire rack to cool completely. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 375 degrees. blend first five ingredients. in a separate bowl, mix next 7 ingredients (dry ingredients). stir a spoonful of flour mixture into fruit and nuts to separate fruit. add dry ingredients to oil mixture, then stir in fruit and nuts. drop 1 1/2 tablespoons onto parchment-paper-covered baking sheet. flatten slightly. bake at 375 degrees for 8 to 10 minutes. cool slightly on pan and then transfer to rack to cool completely before storing. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. blend first five ingredients. in a separate bowl, mix next 7 ingredients (dry ingredients). stir a spoonful of flour mixture into fruit and nuts to separate fruit. add dry ingredients to oil mixture, then stir in fruit and nuts. drop 1 1/2 tablespoons onto parchment-paper-covered baking sheet. flatten slightly. bake at 375 degrees for 8 to 10 minutes. cool slightly on pan and then transfer to rack to cool completely before storing. | sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | mix first 4 ingredients well in a large bowl. heat last 3 ingredients in a large pan over a low heat till come to a boil; remove from heat. combine the dry ingredients with the hot mixture in pan. press into a flat large baking tray lined with baking paper (about 35cmx35cm). bake for about 10-15 minutes at medium heat until lightly golden. remove and cut into squares (about 5x5cms). pop back for a further 5-10 minutes. remove and separate onto cooling rack. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 350°f. cream the oil and the sugar with a blender till light and fluffy. add the egg whites, the lemon juice, rind and the essence and beat at medium speed till everything is well beaten. around 2-3 minutes. now add the flour and the oatmeal and the baking powder and soda. continue to beat at medium speed till they are incorporated. lastly stir in the cereal by hand and drop onto a cookie sheet lined with foil if reqd. bake for 8 to 10 mins till cookies are lightly browned. remove onto a wire rack and cool. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | in mixing bowl, beat eggs until frothy. beat in both sugars. add cooking oil and vanilla. dissolve baking soda in hot water; stir into sugar and egg mixture. add oats, flour and salt; stir well. drop by spoonfuls onto greasec baking sheets. bake in 350ºf oven about 8 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 350 and lightly grease cookie sheet mix shortening, brown and white sugars add eggs, vanilla, salt, soda and water and mix well depending on my mood i add cinnamon here, about 1-2 tsp. mix in flour. add oats and mix some more bake at 350 for 12 mins (check at 10) and spray pan between batches to prevent sticking. you can reduce the amount of vanilla depending on your taste, i tend to like a little more. add in chocolate chips for really yummy oatmeal chocolate chip cookies, and/or nuts. these are thin enough that adding in whatever sound good to you at the moment works well. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 350 degrees. cream shortening and brown and white sugars. add eggs and vanilla and beat together. add dry ingredients to creamed mixture. stir in oats, nuts and raisins. roll into balls and place on cookie sheet (not to close together) press out balls. bake at 350 degrees for 10-12 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat the oven to 350°f cream the butter with the shortening to blend well. mix in the sugar and milk powder, then egg and vanilla. stir in the hot water, which has been mixed with the baking soda. (all of these steps can be done in the food processor). fold in the salt, flour, oatmeal, raisins, walnuts and chocolate chips. roll dough into 1-inch balls and place on lightly greased or parchment-lined baking sheet. dip hands in water and press cookies down to flatten. bake at 350° for 12-15 minutes or until golden brown. for chocolate chunk oatmeal: omit raisins and add 2 cups chocolate chunks. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 350 degrees. lightly grease cookie sheet. combine flour, baking powder, salt, cinnamon, and ginger in a mixing bowl. add in brown sugar, quick oats, and any optional ingredients desired. stir together in small mixing bowl the egg, oil and milk. add egg mixture to dry ingredients. stir well, adding 1-2 teaspoons of milk if needed. drop by rounded teaspoonful on baking sheet. bake for 8-11 minutes until just brown around edges. cool on rack. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in one bowl cream butter, lard, and sugar. add beaten eggs and vanilla. in another bowl add sifted flour and other dry ingredients. gradually add the dry ingredients to the creamed mixture. roll into small ball, and flatten with a fork on a ungreased baking sheet. bake at 375 f for 10- 15 minute. | sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. |
Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 375. spray an 8 inch square pan with cooking spray. stir together oats, baking powder, salt and cinnamon. add sugar, an egg, 1 mashed banana, milk and vanilla. stir just until combined. pour into prepared pan and top with a layer of sliced bananas. bake for 25 minutes. top with brown sugar and broil until golden. about 3-4 minutes, but watch it carefully! |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375 degrees fahrenheit. cream together in large bowl, lard and sugar. add egg and blend well. in another bowl, combine, salt, baking powder, oatmeal, and flour. gradually add dry ingredients to creamed ingredients. drop by teaspoonful on lightly greased cookie sheet, or roll and cut with 2- 1/2 inch round cookie cutter. bake for 12 to 15 minutes until lightly browned. dough can also be molded into rolls; bake some and freeze rolls for later use. | sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. cream butter or margarine with sugars in large mixing bowl. stir in eggs and vanilla. stir in dry ingredients (flours-salt) until blended. add oats and wheat germ, stirring until combined. stir in chocolate chips, raisins and pecans (if using). form dough into 3-inch balls and place on cookie sheets. bake 8-10 minutes or until golden brown. | sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | pre-heat oven to 345 degrees f. cover baking sheet with foil then coat with non-stick vegetable spray. in a medium bowl combine oats, flour, salt, and baking powder. mix well with a wire wisk and set aside. in a large bowl combine sugar and butter with an electric mixer at medium peed. it should form a grainy paste. add egg and vanilla and beat until smooth. add flour mixture until blended. drop dough by teaspoons onto baking sheet 2 1/2 inches apart. bake for 12 - 14 minutes until edges turn golden brown. let cool before trying to remove from foil. be sure to re-spray the foil for every batch baked. if you remove the cookies too soon they will stick and crumble! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | heat oven to 350 degrees. line baking sheets with silpats; set aside. in the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. add eggs; mix on high speed to combine. mix in vanilla; set aside. combine oats, flour, wheat germ, baking soda, and baking powder in a large bowl. stir to combine. add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. remove bowl from mixer, and stir in dried fruits and nuts. using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. bake until golden and just set, about 18 minutes. transfer sheets to wire rack to cool. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. line baking sheets with silpats; set aside. in the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. add eggs; mix on high speed to combine. mix in vanilla; set aside. combine oats, flour, wheat germ, baking soda, and baking powder in a large bowl. stir to combine. add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. remove bowl from mixer, and stir in dried fruits and nuts. using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. bake until golden and just set, about 18 minutes. transfer sheets to wire rack to cool. | sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. cover cookie trays with baking paper. cream oil and sugars together. add egg whites, vanilla and water and mix well. add oats, flour, wheat bran, salt, baking soda and cinnamon and mix gently until blended drop batter by teaspoonfuls onto cookie sheets and bake for 10-15 minutes. | sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 350 degrees. cream together first 6 ingredients until mixed and smooth. add next four ingredients individually, mixing between additions. roll into one inch balls and place on ungreased cookie sheets. bake 12-15 minutes. cookies will"puff" and look a bit raw when removed. once they cool they deflate and are decadently chewy and delicious. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | mix flour, baking soda, and salt together. set aside. cream i can't believe it's not butter, splenda, and sugar twin brown sugar together. add egg, vanilla, and allspice. mix together wet and dry mixtures. now add oatmeal. bake at 350 for 10 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 350. in a large bowl beat eggs until frothy, beat in sugars. add oil and vanilla. dissolve baking soda in hot water and stir into egg mixture. in a seperate bowl mix oats, flour, salt and cinnamon. stir oats mixture into egg mixture, mix well. drop by teaspoons onto greased baking sheet. let cool for a few minutes before removing. bake for 8 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 350 degrees. cream together the butter, sugar, splenda, and brown sugar. add the flax meal and mix. in a separate bowl, beat the eggs and vanilla. add to the flax mixture and mix together. sift together the flour and baking soda in another bowl. add the oatmeal, cinnamon, ginger, and nuts, and stir with the flour. combine with the flax mixture. form into approximately 1 tablespoon size balls. flatten on a baking sheet and press sugar into the top. bake approximately 10-15 minutes. until slightly brown. cool on wire racks. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | cream sugars, shortening and eggs. combine flour,baking powder, soda and salt, add to creamed mixture. stir in oatmeal and gum drops that have been chopped and tossed sugar. chill dough 2-3 hrs., roll dough in walnut sized pieces place 2" apart on ungreased cookie sheet. press with bottom of juice glass dipped in sugar. bake at 350 for about 10 minute. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | cream the shortening, sugar, and egg. add mashed banana, otameal, nuts, raisins. sift the flour with spices. add to mix. and combine well. drop by spoonfuls onto ungreased or parchment lined cookie sheet. bake 400 degrees f. 15 minutes. or test bake one to the temperature. you desire and bake. 350 degrees f. for 18 minute. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | heat oven to 350°f lightly spray cookie sheet with cooking spray. in large bowl, beat margarine and sugar together until creamy. add egg whites; beat well. add applesauce, apple juice concentrate, peanut butter and vanilla; beat well. add combined flour, baking soda, cinnamon, chai tea spice powder and salt; mix well. add oats; mix well. blend in apples and peanuts. drop dough by rounded teaspoonfuls onto cookie sheets. bake 15 to 17 minutes or until firm to the touch and light golden brown. cool 1 minute on cookie sheets. cool completely. store tightly covered. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | beat together shortening, sugars, egg, water and vanilla until creamy. add combined remaining ingredients; mix well. drop by rounded teaspoonfuls onto greased cookie sheet. bake at 350°f for 12-15 minutes. for variety; add chopped nuts, raisins, chocolate chips or coconut. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | combine first 6 ingredients (from the flour to the cinnamon). cut in the shortening. add the beaten egg. alternately add the mashed banana and the oatmeal. if desired, add the chopped walnuts next. bake on an ungreased cookie sheet (s) at 400 degrees f for 15 min (check at 9 min). |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 180-190° celsius. melt butter in saucepan. toss in oats to toast gently about 9 minutes. beat egg, sugar and syrup till foamy. beat in milk and vanilla. add flour, raisins and baking powder to cooled oats. mix well. combine dry ingredients with egg mixture and blend well. drop good sized balls onto baking sheet. bake for about 15 minutes. cool. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 350 degrees fahrenheit. gather 2 cookie sheets. soften margarine. place all ingredients into a large mixing bowl. mix until the color and texture is even throughout. scoop a spoon full of cookie dough onto an ungreased cookie sheet, do this until all dough is gone, you may use multiple cookie sheets. place in oven on the middle rack. bake for around 13-18 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | in a mixing bowl, add the first 3 ingredients; beat with an electric mixer on medium speed until blended. add eggs; beat until blended. in another bowl, add the flour, salt, baking soda, and cinnamon; stir to combine. add to the shortening mixture; beat until blended. add in the oats, raisins, and pecans, if desired; stir to combine. drop batter by heaping teaspoonfuls onto lightly greased baking sheets. bake at 350° for 10 minutes or until golden brown; transfer cookies to a wire rack to cool. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven 350 degrees. grease cookie sheets. combine shortening and sweetener, beat until blended. add the eggs, vanilla and water and beat till light and fluffy. stir together flour, baking soda and cinnamon. add to the first mixture and beat until completely mixed. add oatmeal and rasins, stir until blended. arrange by rounded teaspoonfuls on greased cookie sheets. place them about 2 inches apart. flatten cookies slightly with your wet finger tips into rounds about 1 1/2 inches across and 1/3 inch thick. bake for 10-12 minutes, or until the cookies have spread a little and are lightly browned all over. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | cream sugar and shortening. add eggs and beat well. next add applesauce and beat well. blend all dry ingredients together and add to creamed mixture. blend well. drop by tablespoons onto greased cookie sheets. bake at 375 degrees for 10 minutes or until set. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 350°f. sift flour, baking powder, baking soda, salt together. set aside. cream together margarine, sugars, eggs and vanilla until light and creamy. add flour mixture. stir in oatmeal and coconut. place small spoonfuls on lightly greased cookie sheet. bake for 12-15 minutes. take out of oven when they don't look done and let set on cookie sheet for a minutes. i spray my cookie sheet with pam about every 2-3 times. the secret to these cookies is to not over bake them. store in airtight container. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 350 degrees and lightly grease baking sheets or line with parchment paper. in a small bowl, mix together the milk, vanilla and egg. in a medium bowl, mix together the oatmeal mix and spices. add the liquid all at once to the oatmeal mix and stir to blend; stir in raisins. drop batter by teaspoonfuls onto prepared pans and bake for 10 to 15 minutes or until edges begin to brown. cool cookies on wire racks. enjoy! | sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | place raisins and enough water to cover in a small saucepan. simmer 5 minutes. drain and reserve 5 tbsp of the liquid. in a small bowl combine reserved raisin liquid and baking soda. in a medium bowl combine sugar and shortening. stir in eggs, salt, cinnamon, soda mixture, oatmeal, and raisins. add flour in 1/2 cups increments. once combined, stir in chips. drop by spoonful onto wax paper lined cookie sheet. bake at 350*f for 10 minutes or until golden brown on top. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | preheat oven to 350 degrees; lightly grease cookie sheets. beat together shortening and sugars until light and fluffy. beat in egg, vanilla, and water. combine dry ingredients; stir into creamed mixture. add any optional ingredients, fold inches. drop by rounded teaspoons onto prepared cookie sheets. bake 12-15 minutes. allow to cook 5 minutes before removing from cookie sheets to rack. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, soda, baking powder and salt together. cream together sugar and shortening. beat in well beaten eggs. stir in the vanilla, lemon juice, and banana. add rolled oats and flour alternately to the banana mixture, mixing well after each addition. stir in nuts. drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden. | sift together flour, baking soda, salt, and spices into a bowl. add shortening, sugar, eggs, and vanilla, beat until smooth (about 2 minutes). stir in oats. drop by heaping teaspoons onto greased cookie sheet. bake in preheated 350 degree oven for 12-15 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in 1-quart casserole combine water, macaroni, and salt. micro-cook, uncovered, till macaroni is tender, 7 to 8 minutes, stirring twice. drain. in same casserole micro-cook onion in butter till tender, about 1 ½ minutes. blend in flour, 1/8 teaspoon salt, and dash pepper. stir in milk and worcestershire. micro-cook, uncovered, till thickened and bubbly, 2 to 3 minutes, stirring every 30 seconds. stir in cheese unill melted. stir in macaroni. micro-cook, uncovered, till bubbly, 1 to 2 minutes longer, stirring once or twice. | cook the meet til browned season it with salt and pepper,. add tomato paste and water til its a thick meat sauce. add diced tomatoes and seasonings and salt to taste. boil the past til done. drain and add to the meat sauce. mix and transfer to a baking dish top with shredded cheese and put in the over til cheese is melted through -- enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pre heat oven to 350 cook ground beef, onion, and mushrooms in a large nonstick skillet over medium-high heat until browned, stir to crumble. drain combine beef mixture, macaroni, and next six ingredients in a 2 quart casserole dish coated with cooking spray. stir in 1/2 cup of cheese, sprinkle 1/4 cup of cheese over top. bake at 350 for 30 minutes until bubbly. makes 4 servings (1 3/4 cup each). | cook the meet til browned season it with salt and pepper,. add tomato paste and water til its a thick meat sauce. add diced tomatoes and seasonings and salt to taste. boil the past til done. drain and add to the meat sauce. mix and transfer to a baking dish top with shredded cheese and put in the over til cheese is melted through -- enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook macaroni in salted water till tender and drain. melt butter, add crumbs and mix. core and slice apples - peel them if you like, but it isn't necessary. put have the macaroni in a buttered baking dish, add apples and sprinkle with sugar and cinnamon and half the buttered crumbs. add the rest of the macaroni and top with the remaining crumbs. bake at 350 for about 45 minutes, until apples are tender - covered for the first 30 minutes, uncovered at the end to brown. | cook the meet til browned season it with salt and pepper,. add tomato paste and water til its a thick meat sauce. add diced tomatoes and seasonings and salt to taste. boil the past til done. drain and add to the meat sauce. mix and transfer to a baking dish top with shredded cheese and put in the over til cheese is melted through -- enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ramen noodles (set flavor packets aside), broccoli slaw, and chopped green onions. toast the sunflower seeds and sliced almonds for 10 minutes @ 350. mix dressing ingredients; oil, sugar, vinegar, and flavor packets. also good with chopped chicken added. | parboil green beans in a pot of salted, boiling water for about 3 minutes, or until just slightly tender. strain and place beans in bowl of cold water to keep beans from cooking further and to bring them to room temperature. on a large serving platter, cover bottom with a layer of green beans. then place the tomato slices in a single layer on top. cover each tomato with a thin slice of mozzarella. sprinkle the minced garlic and chopped basil on top. in a small container, mix the olive oil, balsamic vinegar, and salt until combined. drizzle over the salad and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix ramen noodles (set flavor packets aside), broccoli slaw, and chopped green onions. toast the sunflower seeds and sliced almonds for 10 minutes @ 350. mix dressing ingredients; oil, sugar, vinegar, and flavor packets. also good with chopped chicken added. | make the dressing the night before and put in fridge until ready to use. boil pastas, then rinse with cold water and drain thoroughly. combine pastas, chicken, oranges,celery and grapes in a large bowl. pour dressing over and toss well, making sure it is mixed well. cover and chill at least 1 hour before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ramen noodles (set flavor packets aside), broccoli slaw, and chopped green onions. toast the sunflower seeds and sliced almonds for 10 minutes @ 350. mix dressing ingredients; oil, sugar, vinegar, and flavor packets. also good with chopped chicken added. | grate the cheese, or cut into thin matchstick slices. slice the radishes in half. in a bowl, combine cheese, radishes, shallot, and chives. in a small bowl, whisk together the remaining ingredients to form a dressing. pour over th cheese mixture, and let sit for 30 minutes before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl, combine butter, garlic, and chile flakes. in a medium bowl, whisk egg and milk. spread parmesan on a plate. in a large frying pan, melt half the seasoned butter over medium heat. dip 1 bread slice in egg mixture, coating one side only. dip coated side into parmesan. place to one side in frying pan, cheese side down. repeat with 1 of remaining bread slices. arrange turkey, avocado, cilantro, and muenster on slices, dividing evenly. dip remaining bread into egg and then into parmesan. arrange on sandwiches, cheese side up, and cook over medium heat until undersides are golden brown, 3 to 4 minutes. lift sandwiches and add remaining butter to pan; flip and cook until second side is golden brown, 3 to 4 minutes more. | heat 1 tablespoon butter in a non-stick pan. lay one piece of bread in the bottom of the pan. place cheese on top of the bread. place 2nd piece of bread on top of cheese. put 2nd tablespoon of butter on top of bread. this ensures a delicious sandwich. cover and cook on each side for about 5 minutes, or until cheese it melted and crust is golden brown and crispy. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl, combine butter, garlic, and chile flakes. in a medium bowl, whisk egg and milk. spread parmesan on a plate. in a large frying pan, melt half the seasoned butter over medium heat. dip 1 bread slice in egg mixture, coating one side only. dip coated side into parmesan. place to one side in frying pan, cheese side down. repeat with 1 of remaining bread slices. arrange turkey, avocado, cilantro, and muenster on slices, dividing evenly. dip remaining bread into egg and then into parmesan. arrange on sandwiches, cheese side up, and cook over medium heat until undersides are golden brown, 3 to 4 minutes. lift sandwiches and add remaining butter to pan; flip and cook until second side is golden brown, 3 to 4 minutes more. | spread 1 teaspoon of miracle whip on 1 bread slice. top with cheese slices and remaining bread slice. spread outside of sandwich with remaining miracle whip. cook in skillet on medium heat 4 minutes on each side or until lightly browned on both sides. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl, combine butter, garlic, and chile flakes. in a medium bowl, whisk egg and milk. spread parmesan on a plate. in a large frying pan, melt half the seasoned butter over medium heat. dip 1 bread slice in egg mixture, coating one side only. dip coated side into parmesan. place to one side in frying pan, cheese side down. repeat with 1 of remaining bread slices. arrange turkey, avocado, cilantro, and muenster on slices, dividing evenly. dip remaining bread into egg and then into parmesan. arrange on sandwiches, cheese side up, and cook over medium heat until undersides are golden brown, 3 to 4 minutes. lift sandwiches and add remaining butter to pan; flip and cook until second side is golden brown, 3 to 4 minutes more. | in a mixing bowl, beat cream cheese and mayonnaise until smooth. stir in cheeses, garlic powder, and seasoned salt. spread five slices of bread with the cheese mixture, about 1/3 cup on each. top with remaining bread. butter the outsides of sandwiches; cook in a large skillet over medium heat until golden brown on both sides. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl, combine butter, garlic, and chile flakes. in a medium bowl, whisk egg and milk. spread parmesan on a plate. in a large frying pan, melt half the seasoned butter over medium heat. dip 1 bread slice in egg mixture, coating one side only. dip coated side into parmesan. place to one side in frying pan, cheese side down. repeat with 1 of remaining bread slices. arrange turkey, avocado, cilantro, and muenster on slices, dividing evenly. dip remaining bread into egg and then into parmesan. arrange on sandwiches, cheese side up, and cook over medium heat until undersides are golden brown, 3 to 4 minutes. lift sandwiches and add remaining butter to pan; flip and cook until second side is golden brown, 3 to 4 minutes more. | butter both sides of one slice of bread. butter one side of the other slice of bread. place both slices of bread into a cast iron skillet. put 2 slices of cheese on the slice of bread that is not buttered. wait until slice buttered on both sides is golden brown on one side and flip. put 1 slice of cheese on that golden brown slice and put other slice of bread on top of the other slice and cook both sides until golden brown and cheese is melted. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450. unroll pizza crust on a greased baking sheet and shape into a rectangle. set aside. heat oil in a large pan over med-high heat. add onion and garlic and saute 2-3 minutes. add spinach in stages, stirring until wilted. remove pan from heat and stir in remaining ingredients. using a slotted spoon, place filling onto lower half of crust. pull upper half over filling and crimp edges to seal. with a sharp knife, cut 3 or so small slits in the top for steam. bake 15 minutes. the original recipe calls for brushing with milk and sprinkling parmesan cheese. sometimes i skip the milk and just sprinkle parmesan and garlic powder on top. | preheat oven to 375°f. in 2 tablespoons of the oil, sauté onions until they begin to brown. let cool. beat eggs until foamy; blend in remaining oil, milk and sautéed onions. add flour, sugar, baking powder, oregano, salt and garlic powder. beat until smooth. stir in spinach and feta cheese. spoon into 12 greased muffin tins. bake 20 to 25 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large non-stick skillet, heat oil over medium high heat. add onions. once onions begin to brown reduce heat to low. continue to cook onions until soft and caramelized. this should take a total of 20-30 minutes. roll dough out. spread pesto. layer remaining ingredients and onions over sauce. bake according to dough directions. | preheat oven to 375°f. in 2 tablespoons of the oil, sauté onions until they begin to brown. let cool. beat eggs until foamy; blend in remaining oil, milk and sautéed onions. add flour, sugar, baking powder, oregano, salt and garlic powder. beat until smooth. stir in spinach and feta cheese. spoon into 12 greased muffin tins. bake 20 to 25 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450. heat olive oil in a large pan over med-high heat. add onions and garlic, saute 2 minutes. add 1/2 the spinach and cook down until well wilted. add the other half and cook down. remove pan from heat and stir in remaining ingredients. roll out crust on a sprayed baking sheet. using a slotted spoon (very important!) transfer spinach mixture to bottom half of crust. pull the top of crust over filling and pinch closed all the way around. using a sharp knife cut a few slits in the top of the crust for steam. bake 15 minutes. | preheat oven to 375°f. in 2 tablespoons of the oil, sauté onions until they begin to brown. let cool. beat eggs until foamy; blend in remaining oil, milk and sautéed onions. add flour, sugar, baking powder, oregano, salt and garlic powder. beat until smooth. stir in spinach and feta cheese. spoon into 12 greased muffin tins. bake 20 to 25 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375°f. in large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. remove from heat. stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. mix well; place into pie crust. in medium bowl, whisk together the eggs, milk, salt, and pepper. pour over spinach mixture, poking holes to allow the egg mixture to seep inches. bake 15 minutes. top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean. | preheat oven to 375°f. in 2 tablespoons of the oil, sauté onions until they begin to brown. let cool. beat eggs until foamy; blend in remaining oil, milk and sautéed onions. add flour, sugar, baking powder, oregano, salt and garlic powder. beat until smooth. stir in spinach and feta cheese. spoon into 12 greased muffin tins. bake 20 to 25 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375°f. in 2 tablespoons of the oil, sauté onions until they begin to brown. let cool. beat eggs until foamy; blend in remaining oil, milk and sautéed onions. add flour, sugar, baking powder, oregano, salt and garlic powder. beat until smooth. stir in spinach and feta cheese. spoon into 12 greased muffin tins. bake 20 to 25 minutes. | grease a 26cm round ovenproof quiche dish. squeeze out excess moisture from spinach. heat oil in a large pan. add mushrooms, cook stirring over high heat until lightly browned and then add the spring onions and spinach and cook stirring for approximately a minute. remove from heat. combine eggs and sour cream in a bowl, stir in feta cheese, parley and spinach mixture and season with salt and pepper. mix well. pour mixture into prepared dish. cook at 180c, uncovered for approximately 35 minutes or until set. cool quiche slightly before cutting. |
Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375°f. in 2 tablespoons of the oil, sauté onions until they begin to brown. let cool. beat eggs until foamy; blend in remaining oil, milk and sautéed onions. add flour, sugar, baking powder, oregano, salt and garlic powder. beat until smooth. stir in spinach and feta cheese. spoon into 12 greased muffin tins. bake 20 to 25 minutes. | melt light butter and brown sugar in oven proof pan. add pecans to coat. put pan in 350 degree oven for 5 minutes. let cool slightly in pan and transfer to waxed paper. combine all remaining salad ingredients in large bowl and add cooled pecans. combine all dressing ingredients in a separate container and mix well. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pre-hreat oven to 200°c. cook the spinach, drain, and squeeze out any excess liquid. in a large bowl, combine spinach, cheese, and egg, tomato, and season with pepper. place equal spoonfuls of mixture onto one half of each piece of pastry and brush edges with milk. fold over to form a triangle and press edges together with a fork. place onto a greased or baking paper lined tray. brush with milk and bake for 15 to 20 minutes or until pastry is puffed and golden. | preheat oven to 375°f. in 2 tablespoons of the oil, sauté onions until they begin to brown. let cool. beat eggs until foamy; blend in remaining oil, milk and sautéed onions. add flour, sugar, baking powder, oregano, salt and garlic powder. beat until smooth. stir in spinach and feta cheese. spoon into 12 greased muffin tins. bake 20 to 25 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring a large pot of lightly salted water to a boil. cook pasta in boiling water until al dente; drain. meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. mix in tomatoes, mushrooms, and spinach. season with salt, pepper, and red pepper flakes. cook 2 minutes more, until tomatoes are heated through and spinach is wilted. reduce heat to medium, stir in pasta and feta cheese, and cook until heated through. | preheat oven to 375°f. in 2 tablespoons of the oil, sauté onions until they begin to brown. let cool. beat eggs until foamy; blend in remaining oil, milk and sautéed onions. add flour, sugar, baking powder, oregano, salt and garlic powder. beat until smooth. stir in spinach and feta cheese. spoon into 12 greased muffin tins. bake 20 to 25 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine feta and next 10 ingredients in a bowl. roll dough into a 16 x 10-inch rectangle on a lightly floured surface. spread spinach mixture over dough, leaving a 1/2-inch border. beginning with a long side, roll up jelly-roll fashion; pinch seam and ends to seal. place roll, seam side down, on a baking sheet coated with cooking spray. cut diagonal slits into top of the roll using a sharp knife. cover and let rise in a warm place 1 hour or until doubled in size. preheat oven to 350°. sprinkle parmesan cheese over the top of the roll. bake at 350° for 45 minutes or until golden. | preheat oven to 375°f. in 2 tablespoons of the oil, sauté onions until they begin to brown. let cool. beat eggs until foamy; blend in remaining oil, milk and sautéed onions. add flour, sugar, baking powder, oregano, salt and garlic powder. beat until smooth. stir in spinach and feta cheese. spoon into 12 greased muffin tins. bake 20 to 25 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine the spinach, feta, egg, and ricotta in a bowl. melt the butter in a pan, add onion, and saute until soft. stir into mix, and season with salt and pepper to taste. make into 2 pies- i.e. place one sheet of pastry on the bottom of a pie pan, put the filling in, and cover it with another sheet of pastry, pushing down the edges with a little water. brush the 2 pies with milk. bake at 200 degrees celcius for 25 to 30 minutes. | preheat oven to 375°f. in 2 tablespoons of the oil, sauté onions until they begin to brown. let cool. beat eggs until foamy; blend in remaining oil, milk and sautéed onions. add flour, sugar, baking powder, oregano, salt and garlic powder. beat until smooth. stir in spinach and feta cheese. spoon into 12 greased muffin tins. bake 20 to 25 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. | preheat oven to 325 degrees. place the sweet potatoes in a shallow roasting pan that has been sprayed with cooking spray. drizzle with the oil, sprinkle with salt and pepper; toss well to coat. place in preheated oven and bake for 30 minutes. add the onions; stirring well. bake an additional 30 minutes; remove from oven. preheat broiler. drizzle the sweet potato mixture with melted butter; stirring to coat. broil 10 minutes or until browned. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine potatoes, onion, garlic, oil and thyme; toss well to coat. pour vegetables in to a shallow roasting pan or jelly roll pan. bake in a 425f oven, turning frequently, for 40-45 minutes or until vegetables are soft and golden brown. add pecans during the last 10 minutes of baking. drizzle with vinegar. season with salt and pepper. | peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. |
Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: dice peeled potatoes into 1 inche squares. place potatoes in baking dish and roll in oil and seasonings. try and keep potatoes in a single layer. bake at 400 for 45 minutes, turning potatoes with spatula every 15 minutes. ** you can also use baking or red potatoes. | peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish. |