Ingredients
1/2 cup water
1 tablespoon white sugar
1/4 cup butter
1 cup all-purpose flour
2 1/2 teaspoons active dry yeast
3/4 cup warm water
3 cups all-purpose flour
1/3 cup white sugar
3 tablespoons instant dry milk powder
1 teaspoon salt
2 teaspoons melted butter, divided
Directions
To make the water roux, bring 1/2 cup of water to a boil in a small saucepan, and stir in 1 tablespoon of sugar and the butter, mixing to dissolve the sugar. Place 1 cup of flour in a heatproof bowl, pour the boiling liquid over the flour, and whisk it well to remove lumps and transform the flour into smooth paste. Cover the bowl with plastic wrap, and refrigerate overnight.
The next day, bring the water roux to room temperature. In the work bowl of an electric stand mixer, stir the yeast with 3/4 cup of warm water, and let it stand until a creamy layer of foam forms on the surface, 5 to 10 minutes. Add 3 cups of flour, 1/3 cup of sugar, dry milk powder, salt, and egg. Scoop all the water roux by spoonfuls into the mixing bowl, and let the machine knead the dough on low speed to thoroughly combine the ingredients, about 2 minutes. Increase the mixer speed to medium and knead until the dough is soft and smooth, about 8 more minutes.
Turn the dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled, about 1 hour. Punch down the dough.
Grease 2 8x4 inch loaf pans.
Working on a floured surface, cut the dough in half, and form each half into a loaf shape. Place the dough in the prepared loaf pans, cover lightly with a cloth, and let rise until doubled, about 1 more hour.
Preheat an oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes. Remove the bread from the pans, and brush loaves with melted butter while still warm.
Saturday, April 30, 2011
Recipe : Best Rolls Ever!
Ingredients
2 cups water
1 cup butter
1 cup white sugar
1/2 cup water
1 teaspoon white sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 1/2 cups self-rising flour
Directions
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
In another bowl, mix 1 cup sugar and eggs.
In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.
2 cups water
1 cup butter
1 cup white sugar
1/2 cup water
1 teaspoon white sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 1/2 cups self-rising flour
Directions
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
In another bowl, mix 1 cup sugar and eggs.
In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.
Recipe : Autumn Spice Ham Steak
Ingredients
1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon
Directions
Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through.
Sprinkle with cinnamon, and serve immediately.
1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon
Directions
Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through.
Sprinkle with cinnamon, and serve immediately.
Recipe : Angel Hair with Feta and Sun-Dried Tomatoes
Ingredients
1 (16 ounce) package angel hair pasta
1/4 cup olive oil
4 cloves garlic, crushed
3 ounces sun-dried tomatoes, softened and chopped
1 (8 ounce) package tomato basil feta cheese, crumbled
1 cup grated Parmesan cheese
1 bunch fresh cilantro, chopped
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.
1 (16 ounce) package angel hair pasta
1/4 cup olive oil
4 cloves garlic, crushed
3 ounces sun-dried tomatoes, softened and chopped
1 (8 ounce) package tomato basil feta cheese, crumbled
1 cup grated Parmesan cheese
1 bunch fresh cilantro, chopped
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.
Recipe : Beef and Mushroom Lasagna
Ingredients
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
1 pound ground beef
2 cups Prego� Fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese
Directions
Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
1 pound ground beef
2 cups Prego� Fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese
Directions
Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.
Recipe : Baked Apple-Pecan Maple Pancakes
Ingredients
1 cup pancake/waffle mix
1/2 cup milk
2 tablespoons butter, melted
1 cup apple - peeled, cored and sliced
1/2 teaspoon ground cinnamon
1/3 cup pecans, chopped
3 tablespoons maple syrup
Directions
Preheat oven to 350 degrees F (175 degrees C). Mix together pancake mix, milk and egg until blended. Set aside.
Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate. Sprinkle cinnamon and pecans over apples and drizzle syrup over top. Pour batter over apples.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving.
1 cup pancake/waffle mix
1/2 cup milk
2 tablespoons butter, melted
1 cup apple - peeled, cored and sliced
1/2 teaspoon ground cinnamon
1/3 cup pecans, chopped
3 tablespoons maple syrup
Directions
Preheat oven to 350 degrees F (175 degrees C). Mix together pancake mix, milk and egg until blended. Set aside.
Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate. Sprinkle cinnamon and pecans over apples and drizzle syrup over top. Pour batter over apples.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving.
Recipe : Brie Pecan Rollups with Raspberry Sauce
Ingredients
6 skinless, boneless chicken breast halves
1 pound Brie cheese
1 cup chopped green onion
2 cloves garlic, crushed
2 cups finely chopped toasted pecans
1 egg, beaten
1/4 cup water
2 cups fresh raspberries
1/4 cup white sugar
1/4 cup water
salt and pepper to taste
1/2 cup olive oil
Directions
Pound the chicken to flatten. Soften Brie in microwave; in a medium bowl combine the Brie, green onion and garlic and mix together. Spread about 1/4 cup of this mixture onto each chicken breast half. Roll up and secure with toothpicks.
Combine egg beat and water in a small bowl and whisk together to make egg wash. Place toasted pecans in a shallow dish or bowl. Dip each chicken roll in egg wash, then roll through the pecans, coating on all sides.
Heat oil in a large skillet over medium high heat and cook chicken rolls for 15 minutes, turning to brown on each side. When browned, cook for an additional 15 minutes, until cooked through and chicken juices run clear.
To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and water in a blender. Blend for 3 to 4 minutes, then pour through a sieve to remove seeds.
Remove cooked chicken rolls from skillet to paper towels to drain. When drained, transfer to a serving plate and drizzle with raspberry sauce. Drizzle some sauce onto the plate in a circle, and serve.
6 skinless, boneless chicken breast halves
1 pound Brie cheese
1 cup chopped green onion
2 cloves garlic, crushed
2 cups finely chopped toasted pecans
1 egg, beaten
1/4 cup water
2 cups fresh raspberries
1/4 cup white sugar
1/4 cup water
salt and pepper to taste
1/2 cup olive oil
Directions
Pound the chicken to flatten. Soften Brie in microwave; in a medium bowl combine the Brie, green onion and garlic and mix together. Spread about 1/4 cup of this mixture onto each chicken breast half. Roll up and secure with toothpicks.
Combine egg beat and water in a small bowl and whisk together to make egg wash. Place toasted pecans in a shallow dish or bowl. Dip each chicken roll in egg wash, then roll through the pecans, coating on all sides.
Heat oil in a large skillet over medium high heat and cook chicken rolls for 15 minutes, turning to brown on each side. When browned, cook for an additional 15 minutes, until cooked through and chicken juices run clear.
To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and water in a blender. Blend for 3 to 4 minutes, then pour through a sieve to remove seeds.
Remove cooked chicken rolls from skillet to paper towels to drain. When drained, transfer to a serving plate and drizzle with raspberry sauce. Drizzle some sauce onto the plate in a circle, and serve.
Recipe : Baked Lentils with Cheese
Ingredients
2 1/4 cups water
1 3/4 cups dry lentils, rinsed
1 cup chopped onion
2 medium carrots, thinly sliced
1/2 cup thinly sliced celery
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried marjoram
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
2 cups chopped fresh tomatoes
1/2 cup finely chopped green pepper
2 tablespoons minced fresh parsley
2 1/2 cups shredded reduced-fat Cheddar cheese
Directions
In a 13-in. x 9-in. x 2-in. baking dish, combine the first 12 ingredients. Cover and bake at 350 degrees F for 45 minutes. Stir in the tomatoes and green pepper. Cover and bake 15 minutes longer. Sprinkle with parsley and cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Discard bay leaf before serving.
2 1/4 cups water
1 3/4 cups dry lentils, rinsed
1 cup chopped onion
2 medium carrots, thinly sliced
1/2 cup thinly sliced celery
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried marjoram
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
2 cups chopped fresh tomatoes
1/2 cup finely chopped green pepper
2 tablespoons minced fresh parsley
2 1/2 cups shredded reduced-fat Cheddar cheese
Directions
In a 13-in. x 9-in. x 2-in. baking dish, combine the first 12 ingredients. Cover and bake at 350 degrees F for 45 minutes. Stir in the tomatoes and green pepper. Cover and bake 15 minutes longer. Sprinkle with parsley and cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Discard bay leaf before serving.
Recipe : African Peanut Soup
Ingredients
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
Directions
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
Directions
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
Recipe : Aunt Anne's Coffee Cake
Ingredients
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
2/3 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
2/3 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Recipe : Apricot Twists
Ingredients
2 cups all-purpose flour
1/3 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon baking powder
3/4 cup butter
6 tablespoons water
1/4 teaspoon lemon extract
1/4 cup apricot preserves
3 tablespoons milk
Directions
Stir together flour, sugar, salt, mace, and baking powder. Cut in butter or margarine until mixture resembles coarse crumbs.
Combine 1 tablespoon water and lemon extract and sprinkle over the mixture. Toss gently with a fork.
Repeat with the remaining cold water, 1 tablespoon at a time until all is moistened.
Form into a ball, cover and chill for about 30 minutes or until easy to handle.
Preheat oven to 375 degrees F.
Divide the dough into quarters. Roll two of the quarters into 12 x 4-inch rectangles and spread with the preserves. Roll the remaining two quarters into 12 x 4-inch rectangles and carefully place over those spread with the preserves. Trim the edges.
Cut each rectangle into twelve 4 x 1-inch strips. Twist each strip twice and pinch ends to seal. Place on an ungreased cookie sheet. Bake for 15 minutes.
Remove from oven, brush with milk and sprinkle with additional sugar. Return to the oven and bake 5-8 minutes more or until done. Remove and cool on wire rack.
2 cups all-purpose flour
1/3 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon baking powder
3/4 cup butter
6 tablespoons water
1/4 teaspoon lemon extract
1/4 cup apricot preserves
3 tablespoons milk
Directions
Stir together flour, sugar, salt, mace, and baking powder. Cut in butter or margarine until mixture resembles coarse crumbs.
Combine 1 tablespoon water and lemon extract and sprinkle over the mixture. Toss gently with a fork.
Repeat with the remaining cold water, 1 tablespoon at a time until all is moistened.
Form into a ball, cover and chill for about 30 minutes or until easy to handle.
Preheat oven to 375 degrees F.
Divide the dough into quarters. Roll two of the quarters into 12 x 4-inch rectangles and spread with the preserves. Roll the remaining two quarters into 12 x 4-inch rectangles and carefully place over those spread with the preserves. Trim the edges.
Cut each rectangle into twelve 4 x 1-inch strips. Twist each strip twice and pinch ends to seal. Place on an ungreased cookie sheet. Bake for 15 minutes.
Remove from oven, brush with milk and sprinkle with additional sugar. Return to the oven and bake 5-8 minutes more or until done. Remove and cool on wire rack.
Recipe : Beef 'n' Green Bean Pie
Ingredients
1 pound ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can cut green beans, drained
1/2 teaspoon salt
1/4 teaspoon garlic salt
1 (8 ounce) package refrigerated crescent rolls
2 cups shredded Cheddar cheese, divided
Paprika
Directions
In a skillet over medium heat, cook beef, onion and green pepper if desired until meat is no longer pink; drain. Stir in the tomato sauce, beans, salt and garlic salt. Simmer for 8 minutes or until heated through.
Meanwhile, separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. In a bowl, beat egg and 1 cup cheese; spread over crust. Stir 1/2 cup cheese into meat mixture; spoon into crust. Sprinkle with paprika and remaining cheese. Bake, uncovered, at 375 degrees F for 20-25 minutes or until golden brown. Let stand for 5 minutes before cutting.
1 pound ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can cut green beans, drained
1/2 teaspoon salt
1/4 teaspoon garlic salt
1 (8 ounce) package refrigerated crescent rolls
2 cups shredded Cheddar cheese, divided
Paprika
Directions
In a skillet over medium heat, cook beef, onion and green pepper if desired until meat is no longer pink; drain. Stir in the tomato sauce, beans, salt and garlic salt. Simmer for 8 minutes or until heated through.
Meanwhile, separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. In a bowl, beat egg and 1 cup cheese; spread over crust. Stir 1/2 cup cheese into meat mixture; spoon into crust. Sprinkle with paprika and remaining cheese. Bake, uncovered, at 375 degrees F for 20-25 minutes or until golden brown. Let stand for 5 minutes before cutting.
Recipe : Bacon Wrapped Bratwurst
Ingredients
4 bratwurst
3 (12 ounce) cans light beer
5 tablespoons brown sugar
1 teaspoon cayenne pepper
6 slices bacon, cut in half
Directions
Poke bratwurst several times with a small fork, and place into a saucepan with the beer. Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. Remove the bratwurst from the beer, and allow to cool to room temperature.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and place a wire rack on top.
Toss the brown sugar and cayenne pepper together in a large bowl and set aside. Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.
Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.
4 bratwurst
3 (12 ounce) cans light beer
5 tablespoons brown sugar
1 teaspoon cayenne pepper
6 slices bacon, cut in half
Directions
Poke bratwurst several times with a small fork, and place into a saucepan with the beer. Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. Remove the bratwurst from the beer, and allow to cool to room temperature.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and place a wire rack on top.
Toss the brown sugar and cayenne pepper together in a large bowl and set aside. Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.
Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.
Recipe : Baked Cod with Roasted Red Pepper Horseradish Sauce
Ingredients
1 (6 ounce) jar roasted red peppers - drained, patted dry, and diced
1 cup horseradish sauce
8 dashes Worcestershire sauce
4 large cod fillets, rinsed and dried with paper towels
garlic pepper seasoning
1 cup crushed Cajun-seasoned snack mix
Directions
Preheat oven to 375 degrees F (190 degrees C).
Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.
Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom. Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce. Sprinkle each fillet with crushed Cajun snack mix.
Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.
1 (6 ounce) jar roasted red peppers - drained, patted dry, and diced
1 cup horseradish sauce
8 dashes Worcestershire sauce
4 large cod fillets, rinsed and dried with paper towels
garlic pepper seasoning
1 cup crushed Cajun-seasoned snack mix
Directions
Preheat oven to 375 degrees F (190 degrees C).
Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.
Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom. Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce. Sprinkle each fillet with crushed Cajun snack mix.
Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.
Recipe : Baked Green Vegetables
Ingredients
1 (10 ounce) package frozen Brussels sprouts
1 (10 ounce) package frozen broccoli florets
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/4 cup butter
2 cups chopped fresh spinach
2 teaspoons garlic powder
1 teaspoon ground black pepper
1/2 cup dry bread crumbs
1 cup shredded Cheddar cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
Fill a saucepan with water, bring to a boil over medium heat, and boil the Brussels sprouts and broccoli for 2 minutes, until thawed. Add the asparagus, and boil for 3 more minutes, until the vegetables are hot, lightly cooked, and bright green.
Drain the Brussels sprouts, broccoli, and asparagus, place into the prepared baking dish, and dot with butter. Stir to melt the butter, and mix in the spinach, garlic powder, black pepper, and bread crumbs.
Bake in preheated oven for 10 minutes to heat the vegetables, remove from the oven, and stir in the Cheddar cheese. Return to the oven, and bake for 20 minutes or until cheese is melted, spinach is cooked, and casserole is hot.
1 (10 ounce) package frozen Brussels sprouts
1 (10 ounce) package frozen broccoli florets
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/4 cup butter
2 cups chopped fresh spinach
2 teaspoons garlic powder
1 teaspoon ground black pepper
1/2 cup dry bread crumbs
1 cup shredded Cheddar cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
Fill a saucepan with water, bring to a boil over medium heat, and boil the Brussels sprouts and broccoli for 2 minutes, until thawed. Add the asparagus, and boil for 3 more minutes, until the vegetables are hot, lightly cooked, and bright green.
Drain the Brussels sprouts, broccoli, and asparagus, place into the prepared baking dish, and dot with butter. Stir to melt the butter, and mix in the spinach, garlic powder, black pepper, and bread crumbs.
Bake in preheated oven for 10 minutes to heat the vegetables, remove from the oven, and stir in the Cheddar cheese. Return to the oven, and bake for 20 minutes or until cheese is melted, spinach is cooked, and casserole is hot.
Recipe : Armenian Lentils
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
1/4 cup bulgur
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions
Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
1/4 cup bulgur
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions
Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.
Recipe : Basil Caesar Salmon
Ingredients
4 (8 ounce) salmon fillets
1/4 cup Caesar salad dressing
pepper to taste
1 cup Caesar salad croutons, crushed
1/2 cup grated Parmesan cheese
2 teaspoons dried basil
2 tablespoons olive oil
Directions
Place salmon in a greased 15-in. x 10-in. x 1-in. baking pan. Spoon the salad dressing over fillets; sprinkle with pepper. Combine the croutons, Parmesan cheese and basil; sprinkle over fillets and gently press into dressing. Drizzle with oil. Bake, uncovered, at 350 degrees F for 15-20 minutes or until fish flakes easily with a fork.
4 (8 ounce) salmon fillets
1/4 cup Caesar salad dressing
pepper to taste
1 cup Caesar salad croutons, crushed
1/2 cup grated Parmesan cheese
2 teaspoons dried basil
2 tablespoons olive oil
Directions
Place salmon in a greased 15-in. x 10-in. x 1-in. baking pan. Spoon the salad dressing over fillets; sprinkle with pepper. Combine the croutons, Parmesan cheese and basil; sprinkle over fillets and gently press into dressing. Drizzle with oil. Bake, uncovered, at 350 degrees F for 15-20 minutes or until fish flakes easily with a fork.
Recipe : 10 Minute Zesty Salsa
Ingredients
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 tablespoon seeded and chopped jalapeno pepper
1 tablespoon chopped red onion
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1 tablespoon olive oil
Dash pepper
Tortilla chips
Directions
In a small bowl, combine the tomatoes, jalapeno, onion, cilantro, garlic, oil, salt and pepper. Refrigerate until serving. Serve with tortilla chips.
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 tablespoon seeded and chopped jalapeno pepper
1 tablespoon chopped red onion
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1 tablespoon olive oil
Dash pepper
Tortilla chips
Directions
In a small bowl, combine the tomatoes, jalapeno, onion, cilantro, garlic, oil, salt and pepper. Refrigerate until serving. Serve with tortilla chips.
Recipe : Brown Rice Lentil Salad
Ingredients
1/2 cup uncooked brown rice
1 cup water
1 teaspoon chicken bouillon granules
1 cup cooked lentils
1 medium tomato, seeded and diced
1/3 cup thinly sliced green onion
1 tablespoon minced fresh parsley
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons lime juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool.
In a bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.
1/2 cup uncooked brown rice
1 cup water
1 teaspoon chicken bouillon granules
1 cup cooked lentils
1 medium tomato, seeded and diced
1/3 cup thinly sliced green onion
1 tablespoon minced fresh parsley
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons lime juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool.
In a bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Recipe : Almond Butter Cookies
Ingredients
Cooking spray
3/4 cup all purpose flour
1/2 cup whole wheat pastry flour, or regular whole wheat flour
3/4 teaspoon salt
1 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup smooth, unsalted almond butter
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
36 raw whole almonds
Directions
Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well.
Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.
Cooking spray
3/4 cup all purpose flour
1/2 cup whole wheat pastry flour, or regular whole wheat flour
3/4 teaspoon salt
1 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup smooth, unsalted almond butter
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
36 raw whole almonds
Directions
Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well.
Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.
Recipe : Almond Rhubarb Coffee Cake
Ingredients
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
Bake for 30 to 35 minutes, or until the cake tests done.
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
Bake for 30 to 35 minutes, or until the cake tests done.
Recipe : Bachelors Flamin' Hot Mexican Bean Dip
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1 onion, chopped
1 (11 ounce) can chopped jalapeno peppers
1 (15 ounce) can black beans with green chilies, drained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 (15 ounce) jar nacho cheese dip
Directions
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Pour in the jalapenos, black beans, diced tomatoes with green chilies and cheese dip. Heat through, stirring to blend as needed. Serve hot.
1 tablespoon olive oil
1 clove garlic, minced
1 onion, chopped
1 (11 ounce) can chopped jalapeno peppers
1 (15 ounce) can black beans with green chilies, drained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 (15 ounce) jar nacho cheese dip
Directions
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Pour in the jalapenos, black beans, diced tomatoes with green chilies and cheese dip. Heat through, stirring to blend as needed. Serve hot.
Recipe : Banana Caramel Pie I
Ingredients
1 (14 ounce) can sweetened condensed milk
3 ripe bananas
1 (9 inch) prepared graham cracker crust
1 cup whipping cream
1/4 cup confectioners' sugar
2 (1.4 ounce) bars English toffee-flavored candy, crushed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour the condensed milk into a small baking dish, and cover with aluminum foil. Place the dish in a larger baking pan. Pour boiling water into the larger pan so it surrounds the smaller dish and comes half way up the sides. Place in preheated oven. Bake 1 hour, stirring twice, until milk turns light brown, thick, and caramelized.
Slice the bananas and arrange on bottom of the graham cracker crust. Pour caramelized milk over bananas, and cool 30 minutes in the refrigerator.
Place the heavy cream in a medium bowl, and whip until soft peaks form. Gradually add the confectioners' sugar; and continue whipping until stiff peaks form. Spread whipped cream over cooled caramel. Sprinkle with crushed toffee. Chill 3 hours before serving.
1 (14 ounce) can sweetened condensed milk
3 ripe bananas
1 (9 inch) prepared graham cracker crust
1 cup whipping cream
1/4 cup confectioners' sugar
2 (1.4 ounce) bars English toffee-flavored candy, crushed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour the condensed milk into a small baking dish, and cover with aluminum foil. Place the dish in a larger baking pan. Pour boiling water into the larger pan so it surrounds the smaller dish and comes half way up the sides. Place in preheated oven. Bake 1 hour, stirring twice, until milk turns light brown, thick, and caramelized.
Slice the bananas and arrange on bottom of the graham cracker crust. Pour caramelized milk over bananas, and cool 30 minutes in the refrigerator.
Place the heavy cream in a medium bowl, and whip until soft peaks form. Gradually add the confectioners' sugar; and continue whipping until stiff peaks form. Spread whipped cream over cooled caramel. Sprinkle with crushed toffee. Chill 3 hours before serving.
Recipe : Asian Burger Soup
Ingredients
1 pound lean ground beef
1 tablespoon toasted sesame seeds
2 (10.5 ounce) cans beef consomme
2 cups water
2 cups fresh bean sprouts
1/4 cup diced red bell pepper (optional)
1/2 cup sliced fresh mushrooms (optional)
4 green onions, diced
Directions
In a large skillet, brown ground beef over medium high heat, stirring frequently. Add sesame seeds, consomme, and water. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
Add bean sprouts and green onions (and red pepper and mushrooms, if using). Cook another 3 minutes. Serve hot.
1 pound lean ground beef
1 tablespoon toasted sesame seeds
2 (10.5 ounce) cans beef consomme
2 cups water
2 cups fresh bean sprouts
1/4 cup diced red bell pepper (optional)
1/2 cup sliced fresh mushrooms (optional)
4 green onions, diced
Directions
In a large skillet, brown ground beef over medium high heat, stirring frequently. Add sesame seeds, consomme, and water. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
Add bean sprouts and green onions (and red pepper and mushrooms, if using). Cook another 3 minutes. Serve hot.
Recipe : Barbecued Olive Bread
Ingredients
1 (4.5 ounce) can chopped ripe olives, drained
1/2 cup chopped stuffed olives
3/4 cup shredded Colby-Monterey Jack cheese
3/4 cup grated Parmesan cheese, divided
1/4 cup butter or margarine, melted
1 tablespoon olive or vegetable oil
2 garlic cloves, minced
3 drops hot pepper sauce
2 cups biscuit/baking mix
2/3 cup milk
2 tablespoons minced fresh parsley
Paprika
Directions
In a bowl, combine the olives, Colby/Monterey Jack cheese, 1/2 cup Parmesan cheese, butter, oil, garlic and hot pepper sauce; set aside. In another bowl, combine biscuit mix, milk, 2 tablespoons Parmesan cheese and parsley just until moistened. press into two greased 9-in. disposable aluminum pie pans. Top with olive mixture; sprinkle with paprika and remaining Parmesan.
Grill bread, covered, over indirect heat for 8-10 minutes or until bottom crust is golden brown when edge of bread is lifted with a spatula.
1 (4.5 ounce) can chopped ripe olives, drained
1/2 cup chopped stuffed olives
3/4 cup shredded Colby-Monterey Jack cheese
3/4 cup grated Parmesan cheese, divided
1/4 cup butter or margarine, melted
1 tablespoon olive or vegetable oil
2 garlic cloves, minced
3 drops hot pepper sauce
2 cups biscuit/baking mix
2/3 cup milk
2 tablespoons minced fresh parsley
Paprika
Directions
In a bowl, combine the olives, Colby/Monterey Jack cheese, 1/2 cup Parmesan cheese, butter, oil, garlic and hot pepper sauce; set aside. In another bowl, combine biscuit mix, milk, 2 tablespoons Parmesan cheese and parsley just until moistened. press into two greased 9-in. disposable aluminum pie pans. Top with olive mixture; sprinkle with paprika and remaining Parmesan.
Grill bread, covered, over indirect heat for 8-10 minutes or until bottom crust is golden brown when edge of bread is lifted with a spatula.
Recipe : Broccoli with Lemon Butter Sauce
Ingredients
1/4 cup butter or margarine
1/4 cup water
1 lemon, juiced
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 (16 ounce) package frozen broccoli florets
Directions
In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.
1/4 cup butter or margarine
1/4 cup water
1 lemon, juiced
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 (16 ounce) package frozen broccoli florets
Directions
In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.
Recipe : Baked Scallops
Ingredients
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash pepper
1/2 pound fresh or frozen bay scallops, thawed
2 tablespoons half-and-half cream
2 teaspoons butter or margarine, melted
1 tablespoon dry bread crumbs
Directions
In a small bowl, combine the flour, salt and pepper. Toss scallops in flour mixture, a few at a time, and place into two greased 6- to 8-oz. baking dishes. Top each with half the cream, butter and bread crumbs. Bake, uncovered, at 450 degrees F for 18-20 minutes or until scallops are opaque and topping is golden brown.
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash pepper
1/2 pound fresh or frozen bay scallops, thawed
2 tablespoons half-and-half cream
2 teaspoons butter or margarine, melted
1 tablespoon dry bread crumbs
Directions
In a small bowl, combine the flour, salt and pepper. Toss scallops in flour mixture, a few at a time, and place into two greased 6- to 8-oz. baking dishes. Top each with half the cream, butter and bread crumbs. Bake, uncovered, at 450 degrees F for 18-20 minutes or until scallops are opaque and topping is golden brown.
Recipe : Acorn Candy Cookies
Ingredients
1 tablespoon prepared vanilla frosting
24 milk chocolate candy kisses (such as Hershey's Kisses�), unwrapped
24 mini vanilla wafer cookies (such as Nilla�)
24 butterscotch chips
Directions
Smear a small amount of frosting onto the flat bottom of a candy kiss. Press onto the flat bottom of the vanilla wafer. Smear a little more frosting onto the flat bottom of a butterscotch chip, and press onto the rounded top of the cookie. Repeat with remaining ingredients. Set aside to dry, about 30 minutes.
1 tablespoon prepared vanilla frosting
24 milk chocolate candy kisses (such as Hershey's Kisses�), unwrapped
24 mini vanilla wafer cookies (such as Nilla�)
24 butterscotch chips
Directions
Smear a small amount of frosting onto the flat bottom of a candy kiss. Press onto the flat bottom of the vanilla wafer. Smear a little more frosting onto the flat bottom of a butterscotch chip, and press onto the rounded top of the cookie. Repeat with remaining ingredients. Set aside to dry, about 30 minutes.
Friday, April 29, 2011
Recipe : Banana Cookies
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
3 ripe bananas, mashed
1/2 cup ground walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.
Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
3 ripe bananas, mashed
1/2 cup ground walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.
Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.
Recipe : Balsamic Tortellini
Ingredients
1 tablespoon olive oil
1 onion, chopped
5 slices pancetta bacon, raw
1 (9 ounce) package cheese-filled tortellini
2 tablespoons balsamic vinegar
2 tablespoons grated Parmesan cheese
Directions
Heat oil in a large skillet over medium heat. Saute onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper towelling.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Return onion/bacon mixture to skillet and add cooked tortellini. Toss with 2 tablespoons olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately.
1 tablespoon olive oil
1 onion, chopped
5 slices pancetta bacon, raw
1 (9 ounce) package cheese-filled tortellini
2 tablespoons balsamic vinegar
2 tablespoons grated Parmesan cheese
Directions
Heat oil in a large skillet over medium heat. Saute onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper towelling.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Return onion/bacon mixture to skillet and add cooked tortellini. Toss with 2 tablespoons olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately.
Recipe : Broiled Chicken with Roasted Garlic Sauce
Ingredients
1 medium head garlic
1 tablespoon olive oil
4 skinless, boneless chicken breasts
1/2 cup white wine
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C).
Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed. Change oven setting to broil (375 degrees F, 190 degrees C). Let garlic cool.
To prepare chicken, place in a 9x13 inch baking dish and splash both sides with white wine. Broil for 25 minutes or until chicken is cooked through and juices run clear.
Meanwhile, place butter or margarine and milk in a large skillet and heat over medium heat until warm. Stir in the flour and cheese. Stir over medium heat until sauce begins to thicken. Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a boil; reduce heat and stir to control thickening. If desired, pour sauce over cooked rice or pasta and top with broiled chicken. Enjoy!
1 medium head garlic
1 tablespoon olive oil
4 skinless, boneless chicken breasts
1/2 cup white wine
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C).
Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed. Change oven setting to broil (375 degrees F, 190 degrees C). Let garlic cool.
To prepare chicken, place in a 9x13 inch baking dish and splash both sides with white wine. Broil for 25 minutes or until chicken is cooked through and juices run clear.
Meanwhile, place butter or margarine and milk in a large skillet and heat over medium heat until warm. Stir in the flour and cheese. Stir over medium heat until sauce begins to thicken. Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a boil; reduce heat and stir to control thickening. If desired, pour sauce over cooked rice or pasta and top with broiled chicken. Enjoy!
Recipe : Argentine Chimichurri Bread
Ingredients
1 cup water
1 1/2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon cayenne pepper
3/4 teaspoon dried oregano
2 cloves garlic, minced
3 tablespoons chopped onion
3 tablespoons fresh parsley
1 1/2 teaspoons salt
1 tablespoon white sugar
3 tablespoons wheat bran
3 cups bread flour
2 teaspoons active dry yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic or White Cycle; press Start.
1 cup water
1 1/2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon cayenne pepper
3/4 teaspoon dried oregano
2 cloves garlic, minced
3 tablespoons chopped onion
3 tablespoons fresh parsley
1 1/2 teaspoons salt
1 tablespoon white sugar
3 tablespoons wheat bran
3 cups bread flour
2 teaspoons active dry yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic or White Cycle; press Start.
Recipe : Beef Heart Braised in Wine
Ingredients
4 pounds beef heart
1/4 cup all-purpose flour
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
2 carrots, chopped
2 potatoes, chopped
2 teaspoons dried thyme
1 cup beef broth
1/2 cup red wine
Directions
Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
Dredge heart in flour and season with salt and pepper.
Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.
4 pounds beef heart
1/4 cup all-purpose flour
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
2 carrots, chopped
2 potatoes, chopped
2 teaspoons dried thyme
1 cup beef broth
1/2 cup red wine
Directions
Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
Dredge heart in flour and season with salt and pepper.
Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.
Recipe : Betty's Sugar Cookies
Ingredients
1 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup colored sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda and salt; blend into the creamed mixture. Roll dough into 1/2 inch balls and place them 1 inch apart onto the prepared cookie sheets. Flatten each ball slightly and sprinkle with colored sugar.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup colored sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda and salt; blend into the creamed mixture. Roll dough into 1/2 inch balls and place them 1 inch apart onto the prepared cookie sheets. Flatten each ball slightly and sprinkle with colored sugar.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Recipe : Apple-Feta Tossed Salad
Ingredients
2 tablespoons butter
1 cup walnut halves
1 tablespoon sugar
1/8 teaspoon pepper
5 cups torn romaine
5 cups torn red leaf lettuce
1 medium red apple, chopped
1 green apple, chopped
1/2 cup crumbled feta cheese
6 tablespoons white wine vinegar
2 tablespoons finely chopped onion
1 1/2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon pepper
Directions
In a small skillet, melt the butter over medium heat. Add the walnuts; sprinkle with sugar and pepper. Stir until well coated. Spread onto a baking sheet. Bake at 350 degrees F for 15 minutes or until lightly browned, stirring every 5 minutes. Cool on a wire rack.
In a large bowl, combine romaine, red lettuce, apples and feta cheese; set aside. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Sprinkle with sugared walnuts.
2 tablespoons butter
1 cup walnut halves
1 tablespoon sugar
1/8 teaspoon pepper
5 cups torn romaine
5 cups torn red leaf lettuce
1 medium red apple, chopped
1 green apple, chopped
1/2 cup crumbled feta cheese
6 tablespoons white wine vinegar
2 tablespoons finely chopped onion
1 1/2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon pepper
Directions
In a small skillet, melt the butter over medium heat. Add the walnuts; sprinkle with sugar and pepper. Stir until well coated. Spread onto a baking sheet. Bake at 350 degrees F for 15 minutes or until lightly browned, stirring every 5 minutes. Cool on a wire rack.
In a large bowl, combine romaine, red lettuce, apples and feta cheese; set aside. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Sprinkle with sugared walnuts.
Recipe : Almond Cherry Biscotti
Ingredients
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold butter (no substitutes)
1 tablespoon milk
1/2 teaspoon vanilla extract
1 cup coarsely chopped blanched almonds
1 cup halved candied cherries
Directions
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat eggs, milk and vanilla until blended; stir into dry ingredients until blended. Stir in almonds and cherries (the dough will be crumbly). Divide dough in half; shape each half into a ball. On an ungreased baking sheet, roll each ball into a 10-in. x 2-1/2-in. rectangle. Bake at 350 degrees F for 30-35 minutes or until golden brown. Carefully remove to wire racks; cool for 20 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 15 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold butter (no substitutes)
1 tablespoon milk
1/2 teaspoon vanilla extract
1 cup coarsely chopped blanched almonds
1 cup halved candied cherries
Directions
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat eggs, milk and vanilla until blended; stir into dry ingredients until blended. Stir in almonds and cherries (the dough will be crumbly). Divide dough in half; shape each half into a ball. On an ungreased baking sheet, roll each ball into a 10-in. x 2-1/2-in. rectangle. Bake at 350 degrees F for 30-35 minutes or until golden brown. Carefully remove to wire racks; cool for 20 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 15 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.
Recipe : Apricot Raisin Loaf
Ingredients
1/4 cup margarine
3/4 cup packed brown sugar
1 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup dried apricots, chopped
1 cup raisins
1/2 cup pecans, coarsely chopped
1 tablespoon orange zest
3 tablespoons apricot jam
1 tablespoon water
Directions
Whisk together flour, baking powder, and salt. Stir in apricots, raisins, nuts, and rind.
In a large bowl, beat together butter or margarine, sugar, and 1 egg until smooth. Beat in second egg. Blend in orange juice. Pour in flour mixture all at once, and stir just to moisten. Scrape into greased 9 x 5 x 3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes, and then remove loaf from pan.
Stir apricot jam and water together, and heat. Put through strainer. Spoon glaze over hot loaf. Cool on wire rack.
1/4 cup margarine
3/4 cup packed brown sugar
1 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup dried apricots, chopped
1 cup raisins
1/2 cup pecans, coarsely chopped
1 tablespoon orange zest
3 tablespoons apricot jam
1 tablespoon water
Directions
Whisk together flour, baking powder, and salt. Stir in apricots, raisins, nuts, and rind.
In a large bowl, beat together butter or margarine, sugar, and 1 egg until smooth. Beat in second egg. Blend in orange juice. Pour in flour mixture all at once, and stir just to moisten. Scrape into greased 9 x 5 x 3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes, and then remove loaf from pan.
Stir apricot jam and water together, and heat. Put through strainer. Spoon glaze over hot loaf. Cool on wire rack.
Recipe : Best Hamburger Ever
Ingredients
1 1/2 pounds lean ground beef
1/2 onion, finely chopped
1/2 cup shredded Colby or Monterey Jack cheese
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed dried rosemary
salt and pepper to taste
Directions
Preheat a grill for high heat.
In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
1 1/2 pounds lean ground beef
1/2 onion, finely chopped
1/2 cup shredded Colby or Monterey Jack cheese
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed dried rosemary
salt and pepper to taste
Directions
Preheat a grill for high heat.
In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
Recipe : Blackberry Jam Cake II
Ingredients
1 cup white sugar
2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup butter
1 cup dark brown sugar
1 cup sour milk
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 1/4 cups blackberry preserves
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine white sugar, cocoa, milk and vanilla. Cook over medium heat until smooth and thickened. Set aside to cool.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cooked mixture. Combine sour milk and baking soda. Beat in the flour alternately with the sour milk mixture. Stir in blackberry jam. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 cup white sugar
2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup butter
1 cup dark brown sugar
1 cup sour milk
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 1/4 cups blackberry preserves
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine white sugar, cocoa, milk and vanilla. Cook over medium heat until smooth and thickened. Set aside to cool.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cooked mixture. Combine sour milk and baking soda. Beat in the flour alternately with the sour milk mixture. Stir in blackberry jam. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Recipe : Beef and Bow Ties Pasta
Ingredients
1 1/2 cups bow-tie pasta (farfalle)
1 pound ground beef
3 cloves garlic, minced
2 cups chopped fresh tomatoes
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow-tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
In a large skillet over medium heat, cook the ground beef until browned and crumbly, about 10 minutes; drain off excess fat. Stir in garlic and cook for 5 minutes, stirring frequently. Stir in tomatoes, salt, and pepper. Cook, stirring occasionally, until tomatoes are soft, about 5 minutes.
Place the bow-tie pasta into a large serving dish, and pour the ground beef mixture over the pasta. Sprinkle on the chopped basil. Toss lightly to combine, and sprinkle with Parmesan cheese before serving.
1 1/2 cups bow-tie pasta (farfalle)
1 pound ground beef
3 cloves garlic, minced
2 cups chopped fresh tomatoes
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow-tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
In a large skillet over medium heat, cook the ground beef until browned and crumbly, about 10 minutes; drain off excess fat. Stir in garlic and cook for 5 minutes, stirring frequently. Stir in tomatoes, salt, and pepper. Cook, stirring occasionally, until tomatoes are soft, about 5 minutes.
Place the bow-tie pasta into a large serving dish, and pour the ground beef mixture over the pasta. Sprinkle on the chopped basil. Toss lightly to combine, and sprinkle with Parmesan cheese before serving.
Recipe : Back to the Basics Smoothie
Ingredients
1 (11 ounce) can mandarin oranges, frozen
1 banana, frozen and chunked
1 frozen Gala apple, peeled, cored and chopped
1 (12 ounce) package tofu
1 cup orange juice
Directions
In a blender, combine mandarin oranges, banana, apple and tofu. Pour in orange juice. Blend until smooth. Pour into glasses and serve.
1 (11 ounce) can mandarin oranges, frozen
1 banana, frozen and chunked
1 frozen Gala apple, peeled, cored and chopped
1 (12 ounce) package tofu
1 cup orange juice
Directions
In a blender, combine mandarin oranges, banana, apple and tofu. Pour in orange juice. Blend until smooth. Pour into glasses and serve.
Recipe : Buttermilk Rye Bread
Ingredients
1 1/3 cups water
2 tablespoons vegetable oil
2 tablespoons honey
1 1/2 tablespoons vinegar
2 tablespoons powdered buttermilk
2 1/3 cups bread flour
1 cup rye flour
1/3 cup dry potato flakes
1 teaspoon salt
2 teaspoons active dry yeast
1 teaspoon caraway seed
Directions
Place the ingredients into the pan of the bread machine in the order suggested by the manufacturer: Select the Basic or White Bread setting, and Start.
1 1/3 cups water
2 tablespoons vegetable oil
2 tablespoons honey
1 1/2 tablespoons vinegar
2 tablespoons powdered buttermilk
2 1/3 cups bread flour
1 cup rye flour
1/3 cup dry potato flakes
1 teaspoon salt
2 teaspoons active dry yeast
1 teaspoon caraway seed
Directions
Place the ingredients into the pan of the bread machine in the order suggested by the manufacturer: Select the Basic or White Bread setting, and Start.
Recipe : Bacon Potato Omelet
Ingredients
3 bacon strips, diced
2 cups diced peeled potatoes
1 medium onion, chopped
3 eggs, lightly beaten
salt and pepper to taste
1/2 cup shredded Cheddar cheese
Directions
In a 9-in. nonstick skillet, cook bacon until crisp. Drain, reserving drippings. Set bacon aside. Cook potatoes and onion in drippings until tender, stirring occasionally. Add eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs are completely set. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Sprinkle with bacon. Carefully run a knife around edge of skillet to loosen; transfer to a serving plate. Cut into wedges.
3 bacon strips, diced
2 cups diced peeled potatoes
1 medium onion, chopped
3 eggs, lightly beaten
salt and pepper to taste
1/2 cup shredded Cheddar cheese
Directions
In a 9-in. nonstick skillet, cook bacon until crisp. Drain, reserving drippings. Set bacon aside. Cook potatoes and onion in drippings until tender, stirring occasionally. Add eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs are completely set. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Sprinkle with bacon. Carefully run a knife around edge of skillet to loosen; transfer to a serving plate. Cut into wedges.
Recipe : Aaron's Chocolate Chunk Oatmeal Cookies
Ingredients
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
2/3 cup rolled oats
1/2 cup vegetable oil
1/2 cup sour cream
1/4 cup water
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a large bowl, stir together cake mix, instant pudding, and rolled oats. Add oil, sour cream, water, and vanilla; mix until smooth and well blended. Stir in chocolate chips. Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
2/3 cup rolled oats
1/2 cup vegetable oil
1/2 cup sour cream
1/4 cup water
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a large bowl, stir together cake mix, instant pudding, and rolled oats. Add oil, sour cream, water, and vanilla; mix until smooth and well blended. Stir in chocolate chips. Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe : Bacon and Balsamic Glazed Sugar Snap Peas
Ingredients
1/4 pound bacon, minced
1 1/2 cups fresh sugar snap peas
2 tablespoons balsamic vinegar
1 tablespoon turbinado sugar, such as Sugar in the Raw
salt and pepper to taste
Directions
Cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. Remove with a slotted spoon and set aside, leave the bacon fat in the skillet. Add the sugar snap peas, and toss to coat with the fat. Cook and stir until just cooked through, about 5 minutes. Pour in the balsamic vinegar, sugar, and cooked bacon. Continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes. Season to taste with salt and pepper and serve immediately.
1/4 pound bacon, minced
1 1/2 cups fresh sugar snap peas
2 tablespoons balsamic vinegar
1 tablespoon turbinado sugar, such as Sugar in the Raw
salt and pepper to taste
Directions
Cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. Remove with a slotted spoon and set aside, leave the bacon fat in the skillet. Add the sugar snap peas, and toss to coat with the fat. Cook and stir until just cooked through, about 5 minutes. Pour in the balsamic vinegar, sugar, and cooked bacon. Continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes. Season to taste with salt and pepper and serve immediately.
Aloo Recipe
Peal and cut 3 potatoes - medium size pieces
Boil the potatoes
In the meantime dry fry 1 tsp cumin seeds.
Grind with 1/2 tsp whole black pepper
1 tsp coriander seeds.
Once potatoes are boiled:
Add little oil in a sauce pan.
Add a bit of cumin seeds
When cumin seeds start to sputter - add the potatoes.
Add salt at this point.
Once potatoes are browned - add the mixture made above - don't add all of it -- add to taste.
Also add some amchur + chilli powder to taste.
Once everything is fully cooked:
Add juice of 1/2 lime + handful of finely chopped coriander
Boil the potatoes
In the meantime dry fry 1 tsp cumin seeds.
Grind with 1/2 tsp whole black pepper
1 tsp coriander seeds.
Once potatoes are boiled:
Add little oil in a sauce pan.
Add a bit of cumin seeds
When cumin seeds start to sputter - add the potatoes.
Add salt at this point.
Once potatoes are browned - add the mixture made above - don't add all of it -- add to taste.
Also add some amchur + chilli powder to taste.
Once everything is fully cooked:
Add juice of 1/2 lime + handful of finely chopped coriander
Recipes : Shahi Paneer
Thanks to Gagan!
Ingredients:
Finely chopped onions: 1 (big one)
Finely chopped tomatoes: 4 (big ones)
1 chopped green chili
Paneer: 1 packet
Tomato sauce: 1 spoon
Sugar: 1/2 table spoon
Salt: to taste
Turmeric
Red chili powder
Garam masala: 1 table spoon
Heavy Whipping Cream (get at least 2 small cartons)
Dry fruit (10-15 raisins, 3-4 chopped almonds, 10-15 chopped cashews)
How to make:
Fry onions and green chili in a pan.
Add tomatoes and salt and cook well. Make sure there is no water left and the tomatoes are well cooked.
Add turmeric and red chili powder and cook for 2-3 minutes.
Add cream, sugar, tomato sauce, and sugar and cook on slow heat.
After 5 minutes, add paneer and cook on slow heat till the gravy thickens. Add more cream if required. If the gravy gets too thick, add some milk, but don't use water.
Add the dry fruit and garam masala and cook for 3-5 minutes.
Ingredients:
Finely chopped onions: 1 (big one)
Finely chopped tomatoes: 4 (big ones)
1 chopped green chili
Paneer: 1 packet
Tomato sauce: 1 spoon
Sugar: 1/2 table spoon
Salt: to taste
Turmeric
Red chili powder
Garam masala: 1 table spoon
Heavy Whipping Cream (get at least 2 small cartons)
Dry fruit (10-15 raisins, 3-4 chopped almonds, 10-15 chopped cashews)
How to make:
Fry onions and green chili in a pan.
Add tomatoes and salt and cook well. Make sure there is no water left and the tomatoes are well cooked.
Add turmeric and red chili powder and cook for 2-3 minutes.
Add cream, sugar, tomato sauce, and sugar and cook on slow heat.
After 5 minutes, add paneer and cook on slow heat till the gravy thickens. Add more cream if required. If the gravy gets too thick, add some milk, but don't use water.
Add the dry fruit and garam masala and cook for 3-5 minutes.
Aloo Bhindi
Ingredients:
* 20 small okra
* 2 potatoes
* 1 spoon cumin seeds
* Masala: 1 spoon dhania powder, 1/2 spoon chilli powder, 1/4 spoon amchur (mango powder)
Process:
NOTE: Since okra tends to become slimy, I cooked the potatoes and the okra separately initially and then put it all together.
* Wash the okra before cutting. Cut the ends off both sides of each okra
* Cut the potatoes into thin, long pieces (about the same size as the okra)
* Add oil in two separate pans. Add cumin seeds in each
* Once the cumin seeds start sputtering add the okra in one pan and the potato in another
* Salt both veggies
* When the okra and potatoes are about 3/4 cooked, transfer all of them into the same pan
* In the now empty pan add a little oil and all the masala powders
* Now add all the veggies back in and stir it all together
* Close and cook (stirring occasionally) until it's all cooked
* 20 small okra
* 2 potatoes
* 1 spoon cumin seeds
* Masala: 1 spoon dhania powder, 1/2 spoon chilli powder, 1/4 spoon amchur (mango powder)
Process:
NOTE: Since okra tends to become slimy, I cooked the potatoes and the okra separately initially and then put it all together.
* Wash the okra before cutting. Cut the ends off both sides of each okra
* Cut the potatoes into thin, long pieces (about the same size as the okra)
* Add oil in two separate pans. Add cumin seeds in each
* Once the cumin seeds start sputtering add the okra in one pan and the potato in another
* Salt both veggies
* When the okra and potatoes are about 3/4 cooked, transfer all of them into the same pan
* In the now empty pan add a little oil and all the masala powders
* Now add all the veggies back in and stir it all together
* Close and cook (stirring occasionally) until it's all cooked
Rajma recipe
Ingredients:
* 1 cup Rajma/Red Kidney Beans (soaked overnight/8 hours)
* ½ cup finely chopped onions
* 1 teaspoon chopped ginger
* 1 cup chopped tomatoes
* 1 teaspoon cumin seeds
* 1 teaspoon turmeric powder
* 1 teaspoon cumin powder
* 1 teaspoon garam masala powder
* 1 tablespoon butter
* 2 tablespoons chopped coriander leaves
* 1 teaspoon Vegetable/Sunflower Oil
* Salt to taste
Process:
See Cooking Lentils and Legumes/Beans for cooking Rajma.
Heat oil to a sauce pan, add chopped ginger and onions. Sauté until onions are soft and golden brown.
Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and sauté until tomatoes become soft.
Add the cooked rajma , salt, 1 cup water and butter and simmer for 30 minutes. The longer you simmer the more the spices get into the rajma and the tastier it gets. You can alter the consistency of the gravy by adding more water.
* 1 cup Rajma/Red Kidney Beans (soaked overnight/8 hours)
* ½ cup finely chopped onions
* 1 teaspoon chopped ginger
* 1 cup chopped tomatoes
* 1 teaspoon cumin seeds
* 1 teaspoon turmeric powder
* 1 teaspoon cumin powder
* 1 teaspoon garam masala powder
* 1 tablespoon butter
* 2 tablespoons chopped coriander leaves
* 1 teaspoon Vegetable/Sunflower Oil
* Salt to taste
Process:
See Cooking Lentils and Legumes/Beans for cooking Rajma.
Heat oil to a sauce pan, add chopped ginger and onions. Sauté until onions are soft and golden brown.
Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and sauté until tomatoes become soft.
Add the cooked rajma , salt, 1 cup water and butter and simmer for 30 minutes. The longer you simmer the more the spices get into the rajma and the tastier it gets. You can alter the consistency of the gravy by adding more water.
Recipe : Braised Oxtails in Red Wine Sauce
Ingredients
2 (750 milliliter) bottles dry red wine
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
5 pounds beef oxtail, cut into pieces
1/4 cup butter, divided
5 shallots, chopped
5 cloves garlic, chopped
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 sprigs fresh thyme
2 sprigs flat-leaf parsley
5 cups beef broth
Directions
Preheat oven to 325 degrees F (165 degrees C).
Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.
2 (750 milliliter) bottles dry red wine
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
5 pounds beef oxtail, cut into pieces
1/4 cup butter, divided
5 shallots, chopped
5 cloves garlic, chopped
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 sprigs fresh thyme
2 sprigs flat-leaf parsley
5 cups beef broth
Directions
Preheat oven to 325 degrees F (165 degrees C).
Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.
Recipe : Alcohol-Free Mojitos
Ingredients
2 cups water
1 1/2 cups white sugar
2 cups mint leaves, chopped
2 cups lime sherbet, softened
1 cup lime juice
1 cup water
8 cups club soda
lime slices for garnish
Directions
Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.
Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.
2 cups water
1 1/2 cups white sugar
2 cups mint leaves, chopped
2 cups lime sherbet, softened
1 cup lime juice
1 cup water
8 cups club soda
lime slices for garnish
Directions
Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.
Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.
Recipe : Berry Nectarine Salad
Ingredients
4 medium unpeeled nectarines, sliced
1/4 cup sugar
1/2 teaspoon ground ginger
1 teaspoon lemon juice
2 cups fresh raspberries
1 cup fresh blueberries
3 ounces reduced-fat cream cheese
Directions
Place nectarines in a large bowl. Combine sugar and ginger; sprinkle over nectarines and gently stir to evenly coat. Drizzle with lemon juice. Cover and refrigerate for 1 hour, stirring once.
Drain and reserve liquid. Gently stir raspberries and blueberries into nectarines. In a small mixing bowl, beat cream cheese until smooth. Gradually beat in reserved liquid. Spoon over fruit; serve immediately.
4 medium unpeeled nectarines, sliced
1/4 cup sugar
1/2 teaspoon ground ginger
1 teaspoon lemon juice
2 cups fresh raspberries
1 cup fresh blueberries
3 ounces reduced-fat cream cheese
Directions
Place nectarines in a large bowl. Combine sugar and ginger; sprinkle over nectarines and gently stir to evenly coat. Drizzle with lemon juice. Cover and refrigerate for 1 hour, stirring once.
Drain and reserve liquid. Gently stir raspberries and blueberries into nectarines. In a small mixing bowl, beat cream cheese until smooth. Gradually beat in reserved liquid. Spoon over fruit; serve immediately.
Recipe : Baked Hot Dog Sandwiches
Ingredients
8 hot dogs, chopped
2/3 cup shredded Cheddar cheese
3 tablespoons pickle relish
3 tablespoons ketchup
2 teaspoons prepared mustard
3 tablespoons chopped onion
8 hot dog buns
Directions
Preheat an oven to 325 degrees F (165 degrees C).
Stir the hot dogs, Cheddar cheese, relish, ketchup, mustard, and onion together in a bowl; spoon into the hot dog buns. Wrap each sandwich in aluminum foil.
Bake in the preheated oven until hot, about 20 minutes. Serve immediately.
8 hot dogs, chopped
2/3 cup shredded Cheddar cheese
3 tablespoons pickle relish
3 tablespoons ketchup
2 teaspoons prepared mustard
3 tablespoons chopped onion
8 hot dog buns
Directions
Preheat an oven to 325 degrees F (165 degrees C).
Stir the hot dogs, Cheddar cheese, relish, ketchup, mustard, and onion together in a bowl; spoon into the hot dog buns. Wrap each sandwich in aluminum foil.
Bake in the preheated oven until hot, about 20 minutes. Serve immediately.
Recipe : Broccoli Cheese Soup VI
Ingredients
4 cups chicken broth
1 cup water
1 cup half-and-half
4 ounces shredded Cheddar cheese
1/2 cup all-purpose flour
1/2 teaspoon dried onion flakes
1/4 teaspoon ground black pepper
4 cups broccoli florets
Directions
In a large pot over medium high heat, combine the broth, water, half-and-half, cheese, flour, onion flakes and ground black pepper. Whisk all together to break up any lumps.
Bring to a boil and reduce heat to low. Stir in the broccoli and simmer for 15 to 20 minutes, or until broccoli is tender.
4 cups chicken broth
1 cup water
1 cup half-and-half
4 ounces shredded Cheddar cheese
1/2 cup all-purpose flour
1/2 teaspoon dried onion flakes
1/4 teaspoon ground black pepper
4 cups broccoli florets
Directions
In a large pot over medium high heat, combine the broth, water, half-and-half, cheese, flour, onion flakes and ground black pepper. Whisk all together to break up any lumps.
Bring to a boil and reduce heat to low. Stir in the broccoli and simmer for 15 to 20 minutes, or until broccoli is tender.
Recipe : Broccoli with Orange Sauce
Ingredients
1 pound fresh or frozen broccoli spears
4 1/2 teaspoons sugar
2 teaspoons cornstarch
1/2 teaspoon chicken bouillon granules
1/4 cup water
1/4 cup orange juice
1 teaspoon grated orange peel
1 medium navel orange, thinly sliced
Directions
Place broccoli and a small amount of water in a saucepan; bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and bouillon. Stir in water, orange juice and peel until blended. Bring to a boil; cook and stir for 2 minutes until thickened.
Drain broccoli and place in a serving bowl. Garnish with orange slices and drizzle with sauce.
1 pound fresh or frozen broccoli spears
4 1/2 teaspoons sugar
2 teaspoons cornstarch
1/2 teaspoon chicken bouillon granules
1/4 cup water
1/4 cup orange juice
1 teaspoon grated orange peel
1 medium navel orange, thinly sliced
Directions
Place broccoli and a small amount of water in a saucepan; bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and bouillon. Stir in water, orange juice and peel until blended. Bring to a boil; cook and stir for 2 minutes until thickened.
Drain broccoli and place in a serving bowl. Garnish with orange slices and drizzle with sauce.
Recipe : Brussels Sprouts With Franks
Ingredients
2 tablespoons olive oil
1 onion, chopped
8 frankfurters, sliced
1 clove garlic, minced
1 cup spicy vegetable juice cocktail
1 teaspoon Worcestershire sauce
1 large tomato, chopped
3 cups Brussels sprouts, halved
freshly ground black pepper to taste
Directions
Heat the olive oil in a large skillet over medium heat. Add onion; cook and stir until tender. Throw in the sliced frankfurters; continue to cook and stir until slightly browned. Stir in the garlic and cook just until fragrant, about 30 seconds.
Pour in the vegetable juice cocktail and Worcestershire sauce and add tomato, Brussels sprouts and pepper. Stir to blend, then cover and simmer over low heat for 15 to 20 minutes or until sprouts are tender.
2 tablespoons olive oil
1 onion, chopped
8 frankfurters, sliced
1 clove garlic, minced
1 cup spicy vegetable juice cocktail
1 teaspoon Worcestershire sauce
1 large tomato, chopped
3 cups Brussels sprouts, halved
freshly ground black pepper to taste
Directions
Heat the olive oil in a large skillet over medium heat. Add onion; cook and stir until tender. Throw in the sliced frankfurters; continue to cook and stir until slightly browned. Stir in the garlic and cook just until fragrant, about 30 seconds.
Pour in the vegetable juice cocktail and Worcestershire sauce and add tomato, Brussels sprouts and pepper. Stir to blend, then cover and simmer over low heat for 15 to 20 minutes or until sprouts are tender.
Recipe : Broccoli Spaghetti Soup
Ingredients
1 head broccoli, chopped
1 pinch salt
1 (8 ounce) package spaghettini
1/4 cup olive oil
freshly ground black pepper to taste
Directions
Bring a large pot of water to a boil. Stir in broccoli and salt and cook until just tender. Break up spaghettini and stir into the pot. Cook 8 to 10 minutes more, until pasta is al dente. Serve in bowls topped with a tablespoon of olive and some freshly ground pepper.
1 head broccoli, chopped
1 pinch salt
1 (8 ounce) package spaghettini
1/4 cup olive oil
freshly ground black pepper to taste
Directions
Bring a large pot of water to a boil. Stir in broccoli and salt and cook until just tender. Break up spaghettini and stir into the pot. Cook 8 to 10 minutes more, until pasta is al dente. Serve in bowls topped with a tablespoon of olive and some freshly ground pepper.
Recipe : Bacon Wrapped Stuffed Mushrooms
Ingredients
1/2 cup chopped green onions
2 (8 ounce) packages cream cheese, softened
20 fresh mushrooms, stems removed
1 pound sliced bacon, cut in half
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
Bake for 20 minutes in the preheated oven, until the bacon is cooked through.
1/2 cup chopped green onions
2 (8 ounce) packages cream cheese, softened
20 fresh mushrooms, stems removed
1 pound sliced bacon, cut in half
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
Bake for 20 minutes in the preheated oven, until the bacon is cooked through.
Recipe : Brown Sugar Muffins
Ingredients
1/2 cup shortening
1 cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Directions
In a mixing bowl, cream shortening and brown sugar. Add egg, milk and vanilla. Combine the dry ingredients; add to creamed mixture just until combined. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1/2 cup shortening
1 cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Directions
In a mixing bowl, cream shortening and brown sugar. Add egg, milk and vanilla. Combine the dry ingredients; add to creamed mixture just until combined. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Recipe : Bagel and Cheese Dip
Ingredients
1 (8 ounce) package cream cheese with chives
1 (5 ounce) container sharp processed cheese food
Directions
In a medium bowl, mix the cream cheese and sharp processed cheese food until well blended.
1 (8 ounce) package cream cheese with chives
1 (5 ounce) container sharp processed cheese food
Directions
In a medium bowl, mix the cream cheese and sharp processed cheese food until well blended.
Recipe : Beefy Cheese Dip
Ingredients
1 pound ground beef
1 pound sausage
1 bunch green onions, chopped
1 (16 ounce) jar salsa
2 pounds processed cheese, shredded
Directions
In a large skillet, brown beef and sausage. Drain excess fat.
In another large skillet, mix green onions, salsa and processed cheese over a low heat. Continue stirring until cheese melts.
Add meat to the cheese mixture and simmer uncovered until ready to serve.
1 pound ground beef
1 pound sausage
1 bunch green onions, chopped
1 (16 ounce) jar salsa
2 pounds processed cheese, shredded
Directions
In a large skillet, brown beef and sausage. Drain excess fat.
In another large skillet, mix green onions, salsa and processed cheese over a low heat. Continue stirring until cheese melts.
Add meat to the cheese mixture and simmer uncovered until ready to serve.
Recipe : Berry-Filled Lemon Cake
Ingredients
1 1/4 cups water
3/4 cup liquid egg substitute
1/4 cup plain nonfat yogurt
1 tablespoon grated lemon peel
1 (18.25 ounce) package light yellow cake mix
1/2 cup confectioners' sugar
3 teaspoons lemon juice
2 cups sliced strawberries
Directions
In a mixing bowl, combine water, egg substitute, yogurt and lemon peel; add cake mix. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries.
1 1/4 cups water
3/4 cup liquid egg substitute
1/4 cup plain nonfat yogurt
1 tablespoon grated lemon peel
1 (18.25 ounce) package light yellow cake mix
1/2 cup confectioners' sugar
3 teaspoons lemon juice
2 cups sliced strawberries
Directions
In a mixing bowl, combine water, egg substitute, yogurt and lemon peel; add cake mix. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries.
Recipe : Apricot Brisket
Ingredients
2 tablespoons vegetable oil
6 pounds beef brisket
1 onion, chopped
2 cloves crushed garlic
1 (1 ounce) package dry onion soup mix
1 pound dried apricots
Directions
In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.
2 tablespoons vegetable oil
6 pounds beef brisket
1 onion, chopped
2 cloves crushed garlic
1 (1 ounce) package dry onion soup mix
1 pound dried apricots
Directions
In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.
Recipe : Apple Butter with Honey
Ingredients
3 cups apple cider
2 pounds apples - peeled, cored and chopped
1/3 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
Directions
In a large saucepan over medium heat, boil the cider 15 minutes.
Stir apples into the cider and reduce heat. Cover and simmer, stirring frequently. Cook 1 hour, or until the apples are tender.
Remove apples from heat. Mash with a potato masher. Stir in the honey, cinnamon, cloves and allspice. Return to low heat and cook uncovered, stirring often, until thick. Transfer to sterile jars and chill in the refrigerator until serving.
3 cups apple cider
2 pounds apples - peeled, cored and chopped
1/3 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
Directions
In a large saucepan over medium heat, boil the cider 15 minutes.
Stir apples into the cider and reduce heat. Cover and simmer, stirring frequently. Cook 1 hour, or until the apples are tender.
Remove apples from heat. Mash with a potato masher. Stir in the honey, cinnamon, cloves and allspice. Return to low heat and cook uncovered, stirring often, until thick. Transfer to sterile jars and chill in the refrigerator until serving.
Recipe : Broccoli-Cauliflower Toss
Ingredients
1 1/2 cups fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup sliced carrots
1/4 cup water
1 cup cubed cooked chicken
6 cherry tomatoes, halved
2/3 cup vegetable oil
1/3 cup red wine vinegar
2 teaspoons honey
1 teaspoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad. Cover and chill for at least 4 hours, stirring occasionally. Drain before serving.
1 1/2 cups fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup sliced carrots
1/4 cup water
1 cup cubed cooked chicken
6 cherry tomatoes, halved
2/3 cup vegetable oil
1/3 cup red wine vinegar
2 teaspoons honey
1 teaspoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad. Cover and chill for at least 4 hours, stirring occasionally. Drain before serving.
Amazing Artichoke and Spinach Dip
Ingredients
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 small onion, finely chopped
1 cup creamy salad dressing, e.g. Miracle Whip ™
1 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 teaspoon garlic powder
salt and pepper to taste
1 (10 ounce) box frozen chopped spinach, thawed and drained
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 425 degrees F (220 degrees C).
Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.
Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 small onion, finely chopped
1 cup creamy salad dressing, e.g. Miracle Whip ™
1 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 teaspoon garlic powder
salt and pepper to taste
1 (10 ounce) box frozen chopped spinach, thawed and drained
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 425 degrees F (220 degrees C).
Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.
Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.
Brian's German Potato Salad
Ingredients
4 pounds red potatoes, halved
1 pound Bacon, cut into 1/2-inch pieces
1 cup chopped onion
1/4 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons salt
1 cup apple cider vinegar
2 teaspoons celery seed
2 tablespoons chopped fresh parsley
Directions
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.
4 pounds red potatoes, halved
1 pound Bacon, cut into 1/2-inch pieces
1 cup chopped onion
1/4 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons salt
1 cup apple cider vinegar
2 teaspoons celery seed
2 tablespoons chopped fresh parsley
Directions
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.
Basic Sugar Cookies
Ingredients
1/2 cup butter
2 cups Basic Cookie Mix
1 teaspoon vanilla extract
Directions
Melt butter over low heat and add to 2 cups Basic Cookie Mix.
Lightly beat the egg and add to mixture. Stir in vanilla and mix well.
With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.
Bake at 350 degrees F (180 degrees C) for 12 to 15 minutes until golden.
Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.
1/2 cup butter
2 cups Basic Cookie Mix
1 teaspoon vanilla extract
Directions
Melt butter over low heat and add to 2 cups Basic Cookie Mix.
Lightly beat the egg and add to mixture. Stir in vanilla and mix well.
With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.
Bake at 350 degrees F (180 degrees C) for 12 to 15 minutes until golden.
Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.
Brunch on the Bayou
Ingredients
4 ounces Italian sausage, casings removed
1/2 (1 pound) loaf day old French bread, broken into small pieces
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
1 1/2 cups whole milk
10 eggs
1/3 cup white wine
3 green onions, chopped
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/2 cup Parmesan cheeseDirections
Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.
Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
Cover the dish, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
4 ounces Italian sausage, casings removed
1/2 (1 pound) loaf day old French bread, broken into small pieces
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
1 1/2 cups whole milk
10 eggs
1/3 cup white wine
3 green onions, chopped
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/2 cup Parmesan cheeseDirections
Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.
Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
Cover the dish, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
Asian Rainbow Trout
Ingredients
4 (6 ounce) fillets boneless, skinless rainbow trout
2 teaspoons soy sauce
salt and pepper to taste
1 teaspoon white sugar
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 green onions, choppedDirections
Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.
4 (6 ounce) fillets boneless, skinless rainbow trout
2 teaspoons soy sauce
salt and pepper to taste
1 teaspoon white sugar
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 green onions, choppedDirections
Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.
Wednesday, April 27, 2011
Recipe : Mushroom-Poblano Frittata
- 3 tablespoons extra-virgin olive oil
- 8 ounces assorted mushrooms (such as crimini [baby bella], oyster, and stemmed shiitake), thinly sliced
- 1 large fresh poblano chile, stemmed, seeded, thinly sliced into strips
- 1 cup chopped scallions or 1/2 cup chopped chives
- Kosher salt and freshly ground black pepper
- 6 large eggs
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/3 cup crumbled low-fat or fat-free feta
Recipe : Bread and Butter Pudding
- 5 tablespoons unsalted butter, softened
- 5 small, soft round rolls such as brioche (about 10 ounces total), cut into 1-inch slices
- 1/2 cup golden raisins
- 3 1/3 cups whole milk
- 3 1/3 cups heavy cream
- 1/8 teaspoon fine sea salt
- 2 vanilla beans, split lengthwise
- 5 large eggs
- 1 1/4 cups sugar
- 2 tablespoons apricot jam
- About 2 tablespoons confectioners' sugar for dusting
Position a rack in the middle of the oven and preheat to 325°F. Butter a 9- by 13- by 2-inch rectangular ovenproof dish.
Spread the remaining butter on one side of each bread slice. Arrange the bread slices, buttered side up, in one layer on the bottom of the prepared dish. Sprinkle with the raisins and set aside.
In a large saucepan, combine the milk, heavy cream, and salt. Using the blade of a small, sharp knife, scrape the seeds from the vanilla beans into the mixture; add the scraped vanilla beans. Place the pan over moderate heat and bring to a boil. Remove from the heat.
In a large bowl, whisk together the eggs and sugar until pale yellow, about 1 minute. Whisk about 1 cup of the hot milk mixture slowly into the egg mixture to raise the temperature without cooking the eggs. Gradually whisk in the remaining milk mixture, whisking until fully combined. Pour the custard through a fine-mesh sieve into a large bowl and discard the vanilla beans.
Pour the custard over the bread. The bread will float to the top—use a spatula to gently press down on the slices, making sure they are completely covered in custard. Place the dish in a large roasting pan or rimmed baking sheet and add enough warm water to the pan to reach about halfway up the sides of the dish.
Bake the pudding for 30 minutes, then use a spatula to gently press down on the bread slices. Continue baking until the pudding is puffed and set but still jiggles in the center, about 30 more minutes. Transfer the pudding in its water bath to a rack to cool slightly.
Meanwhile, in a small saucepan over low heat, warm the apricot jam with 1 tablespoon of water, stirring occasionally until liquefied, about 1 minute.
Carefully remove the pudding from the water bath, then brush the surface with the warm apricot jam. Dust the top with the confectioners' sugar and serve warm. DO AHEAD: The bread and butter pudding can be prepared ahead, covered, and refrigerated up to two days. Reheat the entire dish in a water bath in a 325°F oven until the center is warm. Individual portions can be reheated in a toaster oven.
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