Free Recipes For Quick and Easy Meals

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Pies (2 of 2 recipes displayed. Show All)
Pecan Pie

Ingredients
Pastry Dough
stick cold unsalted butter
1 cups all-purpose flour
2 tablespoons cold vegetable shortening
teaspoon salt
2 to 4 tablespoons ice water

Filling
stick unsalted butter
1 cups packed light brown sugar
cup light corn syrup
2 teaspoon pure vanilla extract
teaspoon grated orange zest
teaspoon salt
3 large eggs
2 cups pecan halves

Directions
Preheat the oven with a baking sheet for 350oF.
In a food processor, pulse together flour, butter, shortening and salt until the majority of the mixture resembles a coarse meal. Add 2 tablespoons of ice water. Pulse 3 more times until well mixed.
Test the mixture by squeezing a small handful. If it does not hold together without crumbling apart, add 1 tablespoon of ice water and pulse 2 to 4 times until it is done. Keep testing after each addition. If you add more water or mix it too long, the pastry will be hard.
Roll out the dough to form approximately 12 inch round and fit it into a 9 inch glass pie pan. Leave a inch overhang of the pie pan and trim the rest. Decorate the edges using a fork and prick the bottom.
Refrigerate for 30 minutes or freeze for 10 minutes.
In a heavy saucepan, melt butter over medium heat. Add brown sugar, stirring until smooth. Remove from heat and add corn syrup, vanilla, zest and salt. Beat continuously until mixed well. Beat eggs lightly in a medium bowl and add the brown sugar mixture to it and continue to whisk until well blended.
Fill the pie shell with pecans and pour the brown sugar mixture evenly over them. Bake on the baking sheet for 50 minutes or until the filling is set.
Cool completely before slicing.
Serve with whip cream or vanilla ice-cream.

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Pumpkin Pie

Ingredients
Pastry dough
stick cold unsalted butter
1 cups all-purpose flour
2 tablespoons cold vegetable shortening
teaspoon salt
2 to 4 tablespoons ice water

Pie filling
15-oz can solid-pack pumpkin
1 cup heavy cream
cup whole milk
2 large eggs
cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of ground cloves
teaspoon salt

Directions
In a food processor, pulse together flour, butter, shortening and salt until the majority of the mixture resembles a coarse meal. Add 2 tablespoons of ice water. Pulse 3 more times until well mixed.
Test the mixture by squeezing a small handful. If it does not hold together without crumbling apart, add 1 tablespoon of ice water and pulse 2 to 4 times until it is done. Keep testing after each addition. If you add more water or mix it too long, the pastry will be hard.
Preheat over to 375oF
Roll out the dough to form approximately 14 inch round and fit it into a 9 inch glass pie pan. Decorate the edges using a fork and prick the bottom.
Refrigerate for 30 minutes.
Use a foil to line the shell and place pie weights. Bake for 20 minutes. Remove weights and foil. Bake for another 6 to 10 minutes or until golden brown.
Let cool.
Mix pumpkin, cream, milk, eggs, brown sugar, spices and salt until well blended. Pour into the pie shell.
Bake pie until the filling is set but the center is still slightly runny, about 45 to 50 minutes. Filling will continue to set as the pie cools.
Cool completely before slicing. Serve with whipped cream


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Vegetarian (2 of 2 recipes displayed. Show All)
Roasted Squash with Toasted Pumpkin Seeds
Ingredients
2 medium acorn, butternut squash or small sugar pumpkins
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
cup shelled pumpkin seeds
1 tablespoon aged balsamic vinegar
cup fresh mint leaves, torn

Directions
Preheat oven to 425F.
Cut squash with skin into 1 -inch thick wedges. Remove seeds and strings and coat the squash pieces with 3 tablespoon oil. Season with salt and pepper.
Arrange the squash pieces with cut side on a baking sheet. Roast, turning halfway for 30 minutes or until golden brown on both sides.
In a small skillet, heat the remaining oil over medium heat. Add pumpkin seeds and cook them until they are puffed and brown but still have a little bit of green. Swirl the pan often to cook it evenly. Season with salt.
Arrange squash on a platter and sprinkle with balsamic vinegar. Sprinkle with toasted pumpkin seeds and torn mint leaves.
Serve warm
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Rice and Lentil Pilaf

Ingredients
¾ cup Uncooked Brown Lentils
1 ½ cups Uncooked Basmati Rice
3 tablespoon clarified butter (ghee) or regular butter
2 Cloves
1 Green Cardamom
1″ stick Cinnamon
1 teaspoon Cumin Seeds
1 Small Onion, thinly sliced
1 Carrot, diced (or any other/combination of vegetables)
Salt
¼ teaspoon Turmeric
A pinch of Saffron
½ cup Finely Chopped Fresh flat leaf Parsley or Cilantro

Directions
Wash rice and lentils separately and drain until the water turns clear. Soak both rice and lentils separately in cold water for 30 minutes. Drain and set aside.
In a thick bottomed pan, heat the butter over medium heat. Add the cloves, cardamom and cinnamon to the butter. Stir for about 1 minute or until they are fragrant and add the cumin seeds. When the cumin seeds sizzle, add the sliced onions and sauté them for 10 minutes or until they start to brown on the sides.
Add the rice, lentils, carrots, salt, turmeric and saffron to the onion and stir to mix completely. Sauté for 3 to 4 minutes stirring continuously or until the butter coats everything. At this point, the rice should glisten and shine.
Add 3 ½ to 4 cups water and cook, uncovered over medium heat until all the water from the surface is absorbed. Cover and reduce heat to low and cook for 5 more minutes. Turn off the heat, but do not remove cover, the rice will finish cooking in the steam.
Uncover when ready to serve and stir in chopped parsley. Fluff rice with fork.
Serve hot with plain yogurt.

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we are looking for low=low protein reci[pes......welcome all.....
Comment by an anonymous user at 2012-04-17 17:23:35
LOOKING FOR TILAPIA COOKED WITH CAPERS AND ANCHOVY
Comment by an anonymous user at 2012-04-02 11:29:04
They look very appetizing and I cannot wait to try them.
Comment by Jan at 2012-04-02 09:40:35
need key lime cake recipe
Comment by edith at 2012-03-27 22:40:25
I am looking for receipies for whoppie pies
Comment by an anonymous user at 2012-03-21 16:03:30
I would like the recipe for the fruit bars sold in the Publix bakery.
Comment by mickie.amos@gmail.com at 2012-03-20 07:49:15
I am trying to get a recipie for bannana amish bread
Comment by david e stark at 2012-03-02 19:45:24
please add more drink recipes!
Comment by Raul at 2012-02-04 23:29:35