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Recipes (117)

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Garlic/Rosemary Potatoes

I made this as part of dinner tonight. It's a Jamie Oliver recipe and it's divine!

Warning: VERY garlicky ....Yum!

Garlic Rosemary Potatoes Recipe


3 lb. waxy potatoes (red, new, or Yukon gold)
2 sprigs fresh rosemary
olive oil
5 cloves garlic


Preheat oven to 425 degrees F. Place potato cubes in large pan of cold, salted water and bring to a boil. In colander, drain potatoes immediately; allow to steam a few minutes until they dry out a bit. Bash up rosemary leaves with pestle and mortar (or back of knife).

In roasting pan, heat about 1/4 cup olive oil; add garlic, potatoes, and rosemary. Season and toss together until well-coated. Place pan in oven, shaking it every so often, until potatoes are golden and crispy - about 30 to 35 minutes.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Number of Servings: 4
Style: European, UK and Ireland
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Warm Banana Boats

This is a camp fire recipe.

Warm Banana Boats Recipe


You need:
1 Bunch of bananas
1 Jar of Marshmallow Fluff
1 Jar of chocolate (any)
Aluminum foil and a pairing knife


Take a banana, leave it in the skin
grab your pairing knife
start 1/4 inch from the stem and cut the banana down the middle (do not cut all the way through
1 - 2 tablespoons of marshmallow fluff (adjust to your taste for marshmallow)
1-2 tablespoons of chocolate (adjust to your taste for chocolate)
put your marshmallow fluff and chocolate in the middle of banana (where you just cut)
completely cover in aluminum foil
place wrapped banana with chocolate and marshmallow in the coals of your campfire
let it sit for 3- 5 minutes
remove from coals
unwrap and eat

You have a warm banana with melted chocolate and marshmallow. Its amazing.
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Number of Servings: 12
Yield: 1 serving per banana
Style: American
CMerlynonline today!

Marbled Pumpkin Cheesecake

From Sunset Magazine, this is a great Thanksgiving dessert. If you can't get the crust to work out, use the pre-made graham cracker crusts.

Marbled Pumpkin Cheesecake Recipe


8 Ounces Gingersnap cookies, crumbled
2 Tablespoons granulated sugar
3 Tablespoons butter (or margarine), melted

3/4 cup brown sugar, firmly packed
16 ounces Philadelphia cream cheese,
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 pound pumpkin, canned


a. Preheat oven to 325°F.
b. Crush enough cookies to make 1 3/4 cups crumbs.
c. In a 9" cheesecake pan with removable rim, mix cookie crumbs, granulated sugar, and butter.
d. Press over bottom and about 1 inch up pan sides.
e. Bake crust in a 325º oven until slightly browned, about 15 minutes.
f. If you can't make a good crumb crust, buy a Graham cracker one at the store. It is not as good, though.

2. Filling
a. Meanwhile, in a food processor or in a bowl with a mixer, blend cream cheese, brown sugar, and eggs until smooth.
b. Spoon 1/2 cup of the cheese mixture into a small bowl.
c. Add spice and pumpkin to remaining cheese mixture and mix well.

Assembly and cooking
a. Pour pumpkin filling into hot or cool crust.
b. Drop rounded tablespoons of the reserved cheese mixture onto the pumpkin filling. With a knife tip, swirl to marble the white and orange mixtures.
c. Bake in a 325 oven for about 1 hour; until the center barely jiggles when cake is gently shaken.
d. Cool on a rack. Cover and chill until cold, at least 2 1/2 hours.
e. Run a knife between the cake and pan rim; remove rim.


Since I use the pre-made crusts, I usually have some filling left over, so I pick up some graham cracker tart shells (mini pie crusts) and make mini cheesecakes. Recommended.
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 6
Yield: 6-8 servings
Style: American, West Coast
CMerlynonline today!

Too Much Chocolate

My sister gave me this recipe a long time ago. It is easy to make, and very appreciated by all. I often make them for pot-luck lunches at work. It was the inspiration for my chocolate truffles.

Too Much Chocolate Recipe


1 Lb. Bittersweet (or semisweet) Chocolate, coarsely chopped
8 Oz (sweet) butter, Unsalted
6 Eggs, lightly beaten

2/3 Cup Heavy cream
6 Oz Semisweet chocolate, finely chopped


1. Preheat the oven to 425° F. Wrap the outside of an 8-inch springform pan in a double layer of aluminum foil to prevent seepage. Butter the pan and line the bottom with a round of parchment or waxed paper. Butter the paper.
2. Combine the chocolate and butter in a large metal bowl over a pan of hot--not simmering water. (the bottom of the bowl should not touch the water). Let stand, stirring occasionally, until the chocolate is smooth and melted, or you may melt it in a glass bowl in a microwave oven on high (100%), stopping and stirring every 15 seconds; remove the chocolate when there are still a few lumps and stir until completely smooth.
3. Put the eggs in a large mixer bowl set over simmering water and stir constantly until warm to the touch, about three minutes; remove from the heat. With an electric mixer, beat the eggs until they triple in volume and form soft peaks when the beater is lifted, about 5 to 8 minutes. (to ensure maximum volume if using a hand held mixer, continue to beat the eggs over simmering water until they are hot to the touch, about 5 minutes, then remove from the heat and beat until cool.)
4. Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until they are just blended and no streaks remain.
5. Pour at once into the prepared springform pan and smooth the surface with a spatula. Place in a larger roasting pan and add enough hot water to the pan to reach about 2/3 of the way up the springform.
6. Bake for five minutes. Cover the top of the springform pan loosely with foil and bake for 10 minutes longer. Remove the cake from the oven and let cool on a rack for 45 minutes, then cover and refrigerate until chilled and very firm, about 3 hours.


7. To unmold, run a small spatula or blunt knife around the edge and remove the side of the springform. Carefully invert the cake onto a plate that has been covered with plastic wrap and remove the bottom of the springform. Invert the plate again onto a cardboard round or a cake plate. Cover and refrigerate for up to two weeks before serving.
8. If you want to cover the cake with Chocolate Ganache Glaze, set it on a rack or tuck strips of waxed paper around the bottom of the cake. Pour the tepid glaze onto the center of the cake, letting it cascade over the sides. Run a long metal spatula lightly across the top so that the glaze will not be too thick. If necessary, use the spatula to patch any bare spots. Work quickly before the glaze sets. Prick any air bubbles with a needle or pin. Carefully remove any strips of waxed paper. Let the glaze stand undisturbed until set, 2 to 3 hours at room temperature or 30 minutes in the refrigerator.

1. In a small heavy saucepan, scald the cream by heating it until it almost starts to boil. Remove from the heat and immediately add the chopped chocolate. Cover and let stand for 5 minutes; then stir gently until the chocolate is fully melted and smooth. Let cool until tepid.
2. Stir the glaze to test it. It is ready to use when a small amount mounds just a tiny bit when dripped from the spoon before disappearing into the mixture. If the glaze is too thick and the mound remains on the surface, add warm water or liqueur by the teaspoonful, testing until the consistency is correct. If for some reason the glaze remains too thin, stir in more finely grated chocolate, heat until melted and then let cool again.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 4 hours
Number of Servings: 8
Style: American, West Coast
Philosophosonline today!

Avocado Shake

Despite its origin in Central and North America (Mexico), there are some records that occurred a important penetration of cultivation and consumption in colonial Brazil, being culturally absorbed: this fruit is known in practically all regions of the country.

However, perhaps something more original is the fact of being part of the Brazilian food as "dessert" or any genre always linked to candy etc, and will rarely be consumed as salty food or similars.

Then I present a recipe of Avocado Shake, very well known here in Brazil, and I hope it is very tasty for you.
Have a good time (and drink, for sure)!

Avocado Shake Recipe


<> 1 ripe avocado (makes 4 servings)
<> 1 cup milk
<> Crushed ice 3/4 cup

<> Blender

<> 1/4 cup sugar


1) Mix the avocado, milk, ice, and sugar in a blender.
<> Cut the avocado using a knife or a spoon to scoop the fruit into the blender.
The insides should be green, and perhaps vaguely yellow--but not brown. Slice away any brown bits and leave them out of your shake. Discard the lumpy skin on the outside and the hard pit in the center.

2) Blend the ingredients until the mixture is no longer chunky.
<> This may take anywhere from 30 seconds to several minutes. Keep an eye on the shake while it's blending. You may need to hold the lid down to keep it from jostling loose.
<> Keep checking the consistency until it's done. With the blender off, use a spoon to stir the mixture and check for lumpy bits. If you find any large chunks of avocado or ice, replace the lid and blend for another 10-15 seconds.
<> If it's your first time making an avocado shake--and even if it isn't--sample the mixture as you go. Feel free to change the recipe to meet your tastes: add more milk for a thinner shake; more avocado, ice; more sugar or sweetener for a sweeter shake. As you interact with the recipe and consider what you like, you'll get better and better at making avocado shakes.

3) Drink and enjoy!


Interesting aspects:

<> You can compost or discard the skin, the pit, and any other avocado bits that you don't want to save.

<> Any type of sugar is fine: brown, white, granulated, etc. Avocados can be bitter, but sugar will mitigate any hint of bitterness.
If you're on a no- or low-sugar diet, feel free to forego the sugar and let the natural richness of the avocado shine.
Consider using natural sweeteners like honey and agave nectar. These ingredients will keep your shake sweet without exposing you to processed, industrially-refined sugar. Add natural sweeteners to taste; as a rule of thumb, start with the same amount of sweetener that's listed in the recipe, and work up or down from there.

<> Here in Brazil, we like to mix with many other fruits, such as bananas, coconut milk etc... Try something different as well!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 4
Style: Latin American, South American

How to promotoe your health with smoothy

Helps you to reduce your weight, energizes you and keep you healthier. Control blood pressures and type 11 diabetes through weight reduction. Must be taken first thing in the morning before breakfast,

How to promotoe your health with smoothy Recipe


1 Bunch Green Kale
1.Bunch Dinasorus Kale
1.whole Ginger
2.Bunches of parsley
2, Bunches of Cilantro
1.Bunch of Chard leaves
1.stk agruk
You can add any edible fresh leaves


you need a juicing machine and can be bought very cheaply in the electronic market
1) wash all the leaves carefully in cold water
2) Strip the leaves out so you have only the stem left. Don`t through the stems away
3) Start your juicing machines and carefully feed the machines with the leaves. you will see the juice coming out
4) Save the rest of the leaves for cooking food
5) Now juice the stems together with the lemon and ginger
6) You may want to add Macca power for energizing yourself if you want


Mix the Macca with smooth and drink first thing in the morning. Wait for one to two hours before breakfast to allow your body take in these herbs medicinal
Prep Time: 60 minutes
Cook Time:
Total Time: 60 minutes
Number of Servings: 4
Yield: Can be juiced for many people
Style: American, Southern Recipes

Mongolian Meatball Ramen

Turn that instant ramen into a real meal.

Mongolian Meatball Ramen Recipe


1 lb. ground beef
1/2 c. panko bread crumbs
3 green onions, thinly sliced, divided
1 egg
2 cloves garlic, minced
2 tsp. sesame oil, divided
red pepper flakes
kosher salt
Freshly ground black pepper
Vegetable oil, for skillet
2 tsp. minced ginger
3/4 c. low sodium chicken broth
1/2 c. low sodium soy sauce
1/4 c. brown sugar
2 tbsp. hoisin
3 packs instant ramen
Sesame seeds, for garnish


In a large bowl, combine ground beef, panko bread crumbs, about half green onions, egg, garlic, and 1 teaspoon sesame oil. Season with red pepper flakes, salt and pepper, then mix until well combined. To form meatballs, scoop a heaping tablespoons of mixture and roll into balls.
In a large skillet over medium-high heat, heat a thin layer of vegetable oil. Add meatballs and sear until each sides develops a crust, about 2 minutes per side.
Remove meatballs from skillet, and add remaining sesame oil. Stir in ginger and cook until fragrant, about 30 seconds. Add chicken broth, soy sauce, brown sugar, and hoisin. Stir to combine and bring to a simmer. Return meatballs to skillet and cover skillet with a lid. Cook until meatballs are cooked through, about 10 minutes more.
Meanwhile, cook ramen. In a large pot of boiling water, cooking ramen according to package instructions. Drain noodles.
Add cooked noodles to skillet and toss until fully coated in sauce. Garnish with remaining green onion and sesame seeds. Serve warm.
Prep Time:
Cook Time: 30 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield: YIELD: 4
Style: American

Tie Dye Cheesecake Bars

So groovy man.

Tie Dye Cheesecake Bars Recipe


9 graham crackers
6 tbsp. butter, melted
1/4 c. sugar
2 8-oz. blocks cream cheese, softened
1/4 c. sour cream
3/4 c. sugar
2 large eggs
1/2 tsp. pure vanilla extract
kosher salt
Neon food dye in four colors


Preheat oven to 325° and line a 8"-x-8” pan with parchment paper.
Make crust: In a food processor fitted with a metal blade, blend graham crackers until fine crumbs form, then add to a bowl with butter and sugar and mix until combined. Press tightly into prepared pan.
Make filling: In a large bowl, beat together cream cheese, sour cream, and sugar until smooth. Add eggs, vanilla, and salt and beat until combined.
Divide mixture between four small bowls (or one bowl for each color you're using) and add a couple drops of food coloring to each bowl. Stir to combine, adjusting color as desired. Add spoonfuls of the dyed cheesecake mixture to graham cracker crust, alternating colors until you’ve used up the whole mixture. Swirl colors together with a knife.
Bake until only slightly jiggly, about 40 minutes. Let cool slightly, then refrigerate until firm, 3 hours, or up to overnight.
Slice into bars and serve.
Prep Time: 20 minutes
Cook Time:
Total Time: 4 hours
Number of Servings: 12
Yield: YIELDS: 10 - 12
Style: American

Shrimp Salad

I got this recipe from great aunt if like shrimp you will enjoy this and so quick and fast to make.

Shrimp Salad Recipe


1 lb. shrimp, peeled and deveined
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 red onion, finely chopped
1 stalk celery, finely chopped
2 tbsp. freshly chopped dill
Toasted bread or butterhead or romaine lettuce, for serving
1/2 c. mayonnaise
Juice and zest of 1 lemon
1 tsp. dijon mustard


Preheat oven to 400°F. On a large baking sheet, toss shrimp with oil and season with salt and pepper.
Bake until shrimp are completely opaque, 5 to 7 minutes.
In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon and season with salt and pepper. Add cooked shrimp, red onion, celery, and dill to bowl and toss until combined.
Serve on bread or over lettuce.
Prep Time: 5 minutes
Cook Time:
Total Time: 20 minutes
Number of Servings: 2
Yield: Yield 2 servings
Style: American

Popover Pizza

I made this dish I been hooked ever since and you should try it.

Popover Pizza Recipe


1 1/2 pounds ground beef
1 medium onion, chopped
1 (15 ounce)can tomato sauce
2 teaspoons oregano
1/2 teaspoon garlic powder
Salt to taste
10 ounces shredded Monterey Jack cheese
2 eggs
1 cup milk
1 tablespoon vegetable oil
1 cup flour
1/2 teaspoon salt
Parmesan cheese


Step 1: Cook ground beef and 1 medium chopped onion. Drain. Stir in tomato sauce. Add oregano and garlic powder. Salt. Pour into ungreased 13X9 inch pan. Top with 10 oz Monterey Jack cheese.

Step 2: Combine eggs, milk, and oil. Add flour and salt. Beat with whisk until smooth. Pour batter evenly over cheese and meat mixture. Sprinkle parmesan cheese on top.

Step 3: Bake at 400º about 30-40 minutes.
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hours, 5 minutes
Number of Servings: 10
Yield: Yield: Servings: 8-10
Style: American
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