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VEGETABLE PIZZA APPETIZER

Ingredients

2 pkgs. crescent rolls
1 cup mayonnaise
1 (8 oz.)
package cream cheese (lite) softened
1 package dry ranch
dressing mix 3/4 cup broccoli chopped 3/4 cup cauliflower
chopped 3/4 cup green pepper chopped 3/4 cup shredded carrots
Shredded cheddar cheese to taste

Instructions

Roll dough out on cookie sheet flatten to all sides. Bake at 350

degrees for 11 minutes or until lightly browned. Cool. Mix

mayonnaise cream cheese and dry ranch dressing mix. Spread on

cooled crust. Sprinkle chopped vegetables over mixture. Top

with cheese. Refrigerate and cut small squares to serve.

POPOVERS

Ingredients

1 cup flour sifted
1/2 teaspoon salt
1 cup milk
2 eggs

Instructions

Preheat oven to 425 degrees. Beat ingredients together just

until smooth. Fill well-greased glass custard cups (or muffin

pans) half full. Bake until golden brown for about 45 minutes.

Yield: 6-8 popovers.

Spiced Pork

Ingredients

3 pounds lean pork chops
2 tablespoons cornstarch
3
tablespoons soy sauce
2 tablespoons sweet sherry
1 teaspoon
pared grated fresh ginger root
1/2 teaspoon five spice
powder
1/8 teaspoon pepper
3 cups vegetable oil
1/4 cup
water
1 teaspoon instant chicken bouillon granules
Chinese
Mixed Pickles

Instructions

Trim chops discarding fat and bones. Mix cornstarch 2

tablespoons of the soy sauce the sherry ginger five-spice

powder and pepper. Add pork one piece at a time to cornstarch

mixture turning to coat completely. Cover and let stand 1 to 2

hours stirring occasionally.Heat oil in wok over high heat until

it reaches 375 degrees F. Cook 1/2 of the pork in oil until brown

and cooked through 3 to 5 minutes. Drain on absorbent paper.

Cook and drain remaining pork. Cut pork into 1/4 to 1/2 inch wide

slices. Transfer pork to serving dish keep warm.Combine water

bouillon and remaining 1 tablespoon soy sauce in small saucepan.

Heat until mixture boils. Pour mixture over sliced pork. Garnish

with Chinese Mixed Pickles.Makes 4 servings.

HONEY-PECAN PORK CUTLETS

Ingredients

1 pound boneless loin roast sliced into cup 4 equal pieces about
3/4-inch thick
1/2 cup melon (cantaloupe or honeydew)
pur?ed
2 tablespoons honey
1/4 cup lime juice
2
tablespoons butter
1/8 teaspoon curry powder
3 ounces cream
cheese softened
2 to 4 tablespoons milk
4 (1/2-inch thick)
slices cantaloupe or honeydew peeled
Nutmeg

Instructions

In small saucepan combine pur?ed melon honey lime juice butter

and curry powder. Stir over medium heat until butter is melted.

Remove from heat. Brush chop surfaces with sauce. Beat together

cream cheese milk and some of the sauce until smooth and of

desired consistency. In a covered grill over indirect heat grill

chops basting often with sauce and turning once about 15 to 20

minutes. Transfer to serving platter and keep warm. Brush melon

slices with remaining sauce and grill directly over coals about 2

minutes on each side. To serve place a chop on a slice of melon

garnish with a dollop of cream cheese mixture and dust lightly

with nutmeg.

COCONUT CREAM CENTER CANDY

Ingredients

8 oz. coconut
3/4 cup mashed potatoes cooled
1 lb. powdered
sugar Drop or
2 almond flavoring This candy may be formed into
round balls and dipped in chocolate.

Instructions

Included in the Ingredients section

Recipes from The Weekend Chef (http://theweekendchef.com)