Recipe Search by Ingredients

By now we all have probably used All Recipes
http://allrecipes.com/

but have you tried
http://www.supercook.com/

Both have the handy recipe search that takes into consideration the items you have on hand. Great for those days you are out of inspiration with the clock ticking down to dinner time!

Parmesan Mashed Cauliflower

Ingredients

• 1 head cauliflower
• 1/4 cup grated Parmesan cheese
• 2 Tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste

Directions

step 1 Wash the cauliflower well (dirt can collect in hard-to-reach places). Cut the cauliflower into pieces and place into a steamer basket in a pot over boiling water.

step 2 Steam cauliflower until a fork can easily glide into it—about 8 minutes.

step 3 Place the cauliflower into a bowl and crush with a potato masher until consistently mashed.

step 4 Add the Parmesan cheese, olive oil, oregano, and thyme. Stir to combine.

step 5 Season with salt and pepper, to taste.

step 6 Serve warm.

Apple Scones with Strawberry Butter

From http://www.rightathome.com/view.aspx?pid=208

Apple Scones

Ingredients

• 4 Tablespoon (1/4 cup or 1/2 stick) cold butter
• 1-1/2 cups all-purpose flour
• 1/2 cup wheat germ
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1 Tablespoon baking powder
• 1/4 teaspoon baking soda
• 2 eggs (1 for glazing)
• 1/2 cup buttermilk
• 1 Granny Smith apple (peeled and cut into ½-inch cubes, about 1 cup)*


*You can also substitute other fruits like blueberries, pears, or pineapple in the same proportion, depending on what's in season.

Directions

step 1Preheat the oven to 350°.

step 2Cut the butter into small (1/4-inch) chunks, rewrap it in the paper, and return it to the refrigerator.

step 3 In large bowl mix all dry ingredients, including the sugar.

step 4 In separate bowl or measuring cup, beat 1 egg and combine with buttermilk.

step 5 Take butter chunks out of fridge and combine with dry mix a few at a time. Put both hands in the bowl and roll the flour between thumb and fingers, letting contents drop back into bowl each time. Finished batter should have a gravelly texture—shot through with uneven-sized pebbles of butter.

step 6 Comb the buttermilk-egg mixture into the butter flour "gravel" using a fork (or fingers), then add the apple cubes, blending though the batter just enough to be able to make two equal-sized balls. (Sooner is better than—don't overwork this dough!)

step 7 Gently flatten the balls into two disks about 5 to 6 inches in diameter.
"Pizza-slice" each disk into 4 triangular sections.

step 8 Place the scones on an ungreased cookie sheet.

step 9 Beat the second egg and brush it on the scones as a glaze.

step 10 Bake for 20 minutes until golden brown.

Serve with Strawberry Butter

Ingredients

• 1 cup (2 sticks) soft butter
• 3 ounces (4 Tablespoons) store-bought strawberry jam (mildly chunky)

Directions

step 1 Beat butter in food processor until white. Add jam and beat until smooth.


Note from me: Try with Honey Butter

Pork Loin with Dried Cherries and Baby Onions Slow Cooker Crockpot

From http://www.rightathome.com/view.aspx?pid=848

Slow Cooker Pork Loin with Dried Cherries and Baby Onions

This recipe offers a flavorful take on pork loin, marinated in a honey-orange juice mixture and slowly cooked with cherries and onions.

• Total Time : 4 hours 40 minutes
• Prep Time : 2 hours 10 minutes
• Cook Time : 2 hours 25 minutes
• Cooling Time : 5 minutes
• Servings : 6

ingredients

• 1/4 cup honey
• 1 cup orange juice
• 1/4 cup white wine vinegar
• 1/2 teaspoon dried rosemary
• 1 teaspoon ground cumin
• 1 boneless pork loin end, tied (2 pounds)
• 1/4 cup flour
• 1 Tablespoon olive oil
• 2 yellow onions, cut into 16 wedges
• 1 cup dried cherries
• 3 cups cooked rice, for serving
• 1/3 cup chopped parsley, for garnish

directions

step 1 In a gallon size Ziploc® Fresh Shield® Easy Zipper Expandable Bottom Storage Bag, combine the honey, orange juice, white wine vinegar, rosemary and cumin.
Place the pork loin in the bag and allow to marinate in the refrigerator for 2 hours.

step 2 Remove the loin from the bag and set aside.
Pour the marinade into a medium bowl and whisk in the flour, a little at a time, until there are no lumps; then set aside.

step 3 Heat the oil in a large nonstick skillet over medium-high heat.
Add the pork loin and cook on all sides until golden, about 5 minutes.
Remove the loin and place in the bowl of a medium (4-quart) slow cooker (see chef's note).
Add the onions to the skillet and sauté until slightly softened and golden, about 5 minutes.

step 4 Place the onions in the slow cooker with the pork loin.
Add the cherries to the reserved marinade from Step 2 and pour the mixture over the pork loin and onions.
Place the lid on the slow cooker and cook on low for 2 hours 25 minutes, or until a meat thermometer (inserted into the middle of the loin) registers 160 degrees F. (See chef's note.)

step 5 Remove the loin and allow to sit for 5 minutes before slicing.
To serve, spoon about 1/2 cup rice onto a plate.
Place a slice or two of pork loin on the rice and drizzle with the cherry and onion sauce that the pork cooked in.
Sprinkle with parsley, if desired.

chef's notes

Slow cookers vary, so start checking meat for doneness after about 2 hours.

To prepare this dish without a slow cooker, simply follow the steps above through cooking the loin in the skillet. Next, instead of placing the loin in the slow cooker, place it in a large pot on your stovetop.
Add the onions, cherries and reserved marinade from Step 2.
Cover the pot with a lid and cook on medium-low for about 2 hours 15 minutes, or until a meat thermometer registers 160 degrees F.
Allow the pork loin to rest for 5 minutes before slicing.

Pair leftover pork with crusty bread for sensational sandwiches.

Slowcooker Sausage & Potatoes Crockpot

From http://www.parents.com/recipe/beans-rice-grains/sausage-potatoes/

Sausage & Potatoes

Makes: 6 servings Prep: 15 minutes
Cook: on HIGH for 4 hours or on LOW for 8 hours

My modified version

Ingredients

• 1 can (28 ounces) diced tomatoes in juice
• 1/2 teaspoon Italian seasoning or mix your own combo of Oregano, Marjoram, and Basil to taste
  
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1-1/4 pounds sweet or hot Italian turkey sausage, cut into 1-inch-thick coins
• 2 medium-size all-purpose potatoes, scrubbed and cut into 1-inch pieces
• 1 medium-size onion, cut into wedges
• 2 tablespoons toasted bread crumbs
• 3/4 cup shredded Mozzarella
  

Directions

1. Add tomatoes and their juice to a 5- or 6-quart slow cooker. Stir in Italian seasoning, garlic salt and pepper flakes. (if using hot sausages you may want to omit pepper flakes)

2. Tuck sausages down into sauce. Add potatoes and onion. Cover. Cook on high heat for 4 hours or on low heat for 8 hours.

3. Uncover pot and stir gently. Serve in bowls; sprinkle each with shredded cheese and the bread crumbs.

View Nutrition Facts

Ingredients

• 1 can (28 ounces) whole tomatoes in juice
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1-1/4 pounds sweet or hot Italian turkey sausage
• 2 medium-size all-purpose potatoes, scrubbed and cut into 1-inch pieces
• 1 large zucchini, halved lengthwise and cut into 1-inch half moons
• 1 medium-size onion, cut into wedges
• 2 tablespoons plain bread crumbs
• 3/4 cup shredded pepper-Jack cheese

Directions

1. Add tomatoes and their juice to a 5- or 6-quart slow cooker. Break apart tomatoes with a spoon. Stir in Italian seasoning, garlic salt and pepper flakes.

2. Tuck sausages down into sauce. Add potatoes, zucchini and onion. Cover. Cook on high heat for 4 hours or on low heat for 8 hours.

3. Uncover pot and remove sausages. Slice into 1-inch-thick coins, and return to mixture, stirring gently, along with the bread crumbs. Serve in bowls; sprinkle each with shredded cheese.

Mexican Pulled Pork Tacos - Slowcooker Crockpot

From http://www.parents.com/recipe/sandwiches/mexican-pulled-pork-tacos/

Mexican Pulled Pork Tacos

Makes: 8 servings at $1.94 each. Cook: on high, heat for 5 1/2 hours.
Prep: 10 minutes. Slow
View Nutrition Facts

Ingredients

• 1 medium-size onion, coarsely chopped
• 1 boneless pork shoulder roast or picnic roast (about 3 1/2 pounds)
• 1 medium-size sweet red pepper, cut into 1/4-inch squares
• 1 medium-size sweet green pepper, cut into 1/4-inch squares
• 1 can (14.5 ounces) jalapeño-flavored diced tomatoes
• 2 teaspoons ground cumin
• 11/2 teaspoons garlic salt
• 11/2 teaspoons dried oregano
• 1/2 teaspoon cayenne red pepper
• 1 jar (4 ounces) diced green chiles, drained
• 1 can (11 ounces) corn kernels, drained
• 3 tablespoons tomato paste
• 16 corn tortillas heat according to package directions
• Garnish (optional):
• 1/2 cup fresh cilantro leaves, rinsed and patted dry(not at my house)
  
• Sour cream

Directions

1. In 5- to 5 1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.

2. Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.

3. Remove 11/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.

4. Cut the pork roast into slices (see photo 1, at right). Shred the slices using 2 forks to pull the meat apart (photo 2). Add the shredded pork to mixture in the slow cooker (photo 3); heat through.

5. To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.

Classic Pot Roast - Slowcooker Crockpot

From http://www.parents.com/recipe/beef/classic-pot-roast/

Classic Pot Roast

Makes: 10 servings Cook: on HIGH for 6 hours
Prep: 10 minutes
View Nutrition Facts

Ingredients

• 1 large onion, diced
• 1 cup baby carrots, sliced 1/4 inch thick
• 1 rib celery, sliced 1/4 inch thick
• 2 cloves garlic, chopped
• 1 boneless chuck roast (about 3 pounds), tied
• 1 teaspoon olive oil plus 2 tablespoons
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups sliced white button mushrooms OR: 1 package (8 ounces) sliced white button mushrooms
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 cup beef broth
• 1/2 cup dry red wine
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 1 pound egg noodles

Directions

1. In 5- to 5 1/2-quart slow cooker, layer onion, carrots, celery and garlic. Rub the roast all over with the 1 teaspoon olive oil; season the roast with the salt and pepper. Scatter the mushrooms over the vegetables in the slow cooker, and place the chuck roast on top. Tuck thyme sprigs and bay leaf into mixture.

2. In medium-size bowl, whisk together beef broth, wine and tomato paste; pour over meat.

3. Cover slow cooker; cook on high heat for 6 hours.

4. Remove chuck roast from slow cooker; keep warm.

5. Pour the liquid with the vegetable mixture from the slow cooker into a medium-size saucepan; remove and discard the bay leaf and thyme sprigs. Bring to a boil.

6. In a small cup, stir together the 2 tablespoons olive oil and flour until well blended and smooth. Stir the flour mixture into the liquid in the saucepan. Boil, stirring, until liquid is slightly thickened, about 1 minute.

7. Meanwhile, cook noodles in large pot of lightly salted boiling water following package directions. Drain the noodles well.

8. Slice pot roast. Serve with gravy and cooked noodles.

Guy's Ravioli in Cream Sauce

Corn Star Raviolis in Sweet Basil Cream Sauce
http://www.foodnetwork.com/recipes/guy-fieri/corn-star-raviolis-in-sweet-basil-cream-sauce-recipe/index.html

Ingredients

* 2 ears Fresh sweet corn, shucked and removed from the cob
* 3 tablespoons Red bell pepper, minced
* 3 tablespoons sweet onion, diced
* 10 each Fresh basil leaves, chiffonade
* Freshly cracked pepper
* 5 tablespoons unsalted butter
* 1 1/2 cups heavy cream
* 1 pinch nutmeg, ground
* 6 ounces ricotta cheese, room temp
* 6 ounces cream cheese, room temp
* 1 package wonton wrappers
* 2 egg yolks, beaten
* 3 tablespoons Parmesan, grated

Directions

Special equipment: cookie cutter (3-inch)

Melt butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars. Add in 1/2 of the basil leaves and a couple of twists of black pepper. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool.

When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.

When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.

For Sauce: In clean saute pan, melt remaining 4 tablespoons butter, when melted, add in remaining basil, saute until crisp and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately.

Garnish with Parmesan.

Guy's Prawns with Bacon

If I haven't mentioned this before I love how Guy Fieri cooks. He holds garlic and onions in high esteem, as do I. How can you cook without them? He does like some things I don't; cilantro and bananas for example, so his recipes sometimes need some modification for me.

He's not into baking (nor am I) and I think I know why. I tend to cook with what I have on hand rather than looking at recipe to make a list so I can cook. I'm famous for substituting (with mostly good results) and just going with my gut instinct; neither of which works well for baking.

Today he made these shrimp with a modified Bloody Mary and Ravioli in a Cream Sauce

• 20 each Shrimp, 21-25 count, shelled, deviened
• 1/2 pound Bacon, partially cooked and cut in half
• 1/2 cup BBQ sauce
• 1/4 cup canola oil
• 3 tablespoons lemon juice
  
• 1/2 ounces Dijon mustard
• 3 tablespoons chipotle pepper in adobo
• 1/2 teaspoon red chili flake
• 1/4 teaspoons cayenne pepper
• 1/4 teaspoons black pepper
• 5 to 8 bamboo skewers

Directions

Soak bamboo skewers in water, to keep from burning during grilling.

Cook bacon partially, cut in half, and let cool on paper towel. Wrap bacon around shrimp, and skewer with bamboo through the point where bacon ends meet, to keep from unraveling. Skewer 3 to 5 shrimp per bamboo.

Combine all ingredients in blender, except bacon and shrimp, and puree. Separate the sauce in half, one for basting one for dipping.

Cook bacon wrapped shrimp on grill over medium heat. When shrimp begin to turn pink, begin basting with chipotle sauce.

Guy Fieris S'MORE EGGROLLS

S'MORE EGGROLLS http://www.guyfieri.com/smore_eggroll.html

12 egg roll wrappers
24 marshmallows, large
4 1.55 ounce Chocolate bars
2 eggs
1⁄4 cup powdered sugar
1⁄4 cup graham cracker crumbs, about 3 crackers crushed in resealable bag
1 quart canola oil

In a deep steep sided pan, heat oil to 350 degrees Fahrenheit. In a small bowl, beat egg.

Separate chocolate bar pieces.

Take an egg roll wrapper, dip one side in egg wash, lay on work surface, egg side up, place four pieces of chocolate in center and top with two marshmallows, taking care not to tear the egg roll wrapper, this can cause roll to leak while cooking.

If tear occurs, pinch together until sealed or discard wrap and use a new one.

Roll up burrito style and set aside, seam side down.

Repeat until all are rolled.

When oil is hot, add in four eggrolls carefully, turn almost immediately, cooking on all sides to just golden brown, drain on paper towel lined plate and repeat until all cooked, make sure to check your oil temperature between additions.

When ready to serve, dust with powdered sugar and graham cracker crumbs. Serve immediately, but caution very hot!


Yield: 12 servings
Prep time: 10 minutes
Cook time: 6 minutes
Inactive prep time: none
Ease of preparation: Easy

Guy's Modified Bloody Mary & Hot Vodka

Minnesota Mary with a Snit
* Prep Time 15 min
* Inactive Prep 24 hr 0 min
* Level Easy
* Yield 1 pitcher

In Minnesota if you order a bloody mary, 9 times out of 10 you will be asked if you want a snit. One snit per person enjoying the Minnesota Mary
Ingredients

* 5 ounce Infused Pepper Vodka, recipe follows
* 12 ounces tomato juice
* 1 teaspoon Worcestershire sauce
* 1 teaspoon celery salt
* 1 tablespoon lemon juice
* 1 teaspoon hot sauce

Fill a large pitcher with ice, add all ingredients, and mix.

Garnish with pickled vegetables, onions, green beans, carrots, olives, and celery and 1 jalapeno.


Infused Pepper Vodka:

* 8 ounces vodka
* 1 each: jalapeno red, green, habenero, poblano, and Serrano

Cut peppers in half, add to vodka, and let steep in vodka for 24 hours to 7 days depending on the heat desired.

Strain through coffee filter, and store in air tight container.

Mediterranean Tomato Salad

from http://whfoods.org/genpage.php?tname=recipe&dbid=259

Prep and Cook Time: 5 minutes

Ingredients:

• 2 large ripe tomatoes, chopped into large pieces
• 1 medium red onion, sliced thin
• 2 cloves garlic, minced
• 1 TBS lemon juice or vinegar
• 3 TBS extra virgin olive oil
• 10 fresh basil leaves, torn into small pieces
• Sea salt and pepper to taste
• Optional:
• ½ cup mozzarella cheese
• 6 olives, chopped
• 2 tsp capers
• anchovies

Directions:

1. Slice onions and mince garlic and let sit for 5 minutes to bring out their health-promoting benefits.
2. Combine and toss all ingredients. Add salt and pepper to taste.

Applesauce Breakfast Cake

Recently I spent more than a few days with my BFF and became aware how much my eating habits have changed. I eat breakfast every day and try to put some protein in there at every meal. I would probably serve this with eggs and perhaps add more nuts. This cake sounds spectacular but I have no applesauce in the house so it will have to wait.

Applesauce Breakfast Cake from http://www.dlife.com/diabetes/diabetic-recipes/Applesauce-Breakfast-Cake/r47.html

A healthy breakfast cake made with apple and oats.

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: EASY


Nutrition Facts
Makes 12
Amount Per Serving
Calories 206.1

Total Carbs 22.9 g
Dietary Fiber 1.7 g
Sugars 5.3 g
Total Fat 11.4 g
Saturated Fat 1.8 g
Unsaturated Fat 9.6 g
Potassium 136.1 mg
Protein 4.1 g
Sodium 125.1 mg
Dietary Exchanges 2 Fat, 1 Starch


Ingredients

1/2 cup margarine
1/3 c sugar
1 egg
1 1/2 white all purpose flour
1 C Oats, rolled, old fashioned, uncooked (not instant)
2 1/2t low sodium baking powder
1 t ground cinnamon
1/4 t salt
1 C unsweetened applesauce
1/3 C water
1/2 C chopped walnuts



Directions

1 Heat oven to 350 degrees F. Lightly spray a 9-inch baking pan or dish with nonstick cooking spray. Combine flour, oats, baking powder, cinnamon, and salt. Blend with a wire whisk and set aside.

2 Beat together margarine and sugar. Blend in egg. Add flour mixture, applesauce, and water. Mix well. Fold in nuts and spread evenly in prepared baking dish. Bake 40 to 45 minutes or until golden brown. Cool completely. Cut into 12 squares.

Potatoes and Tomatoes (Swiss Sreak) Slow Cooker Crockpot

When I grew up this was a standard dinner made in a Nesco Roaster. It was a Round Steak cooked with cut up potatoes and canned tomatoes and called Swiss Steak at my house. It was popular as a recipe to tenderize tougher cuts of meat.

To me, the best part was always the potatoes cooked in the tomato liquid. I was never crazy about the round steak and much prefer chuck or rump roast. As I took over my own kitchen this became a slow cooker recipe I adapted as follows:

Chuck or Rump Roast (at least 1/2 lb per serving)
Extra Virgin Olive Oil
Russet Potatoes (1+ per person)
Onions
Garlic (optional)
Canned Tomatoes
Season to taste (For seasoning I use a blend with no salt called Steak & Chop Grill & Broil from The Spice Hunters)

Brown roast in pan with EVOO, if large roast can be cut into pieces
(my slow cooker has a removable part that can go on a burner).

Add chopped onions and garlic near the end of browning time.

Peel and cut at least 1 potato per person plus 1 for the pot.
Add enough cans of tomatoes to cover cut potatoes in liquid.
(These can be whole or diced, plain or with seasonings.)

For seasoning I use a blend with no salt. The tomatoes provide enough salt for me.

Cook in slow cooker on high at least 2 hours or until potatoes are done. This can be made in a covered pan in a 350 degree oven after browning. If oven method is used, monitor liquid so this does not dry out.

Leftovers lend themselves to yummy plan-overs. Meat and potatoes can be removed and used for tacos, nachos, or hash. The balance of tomatoes, garlic, and onions can be used for bacon spaghetti or works well with shrimp & rice to make a creole type dish.