Ingredients
1 pound lean ground beef
1 cup Kellogg's* All-Bran* Original cereal
1/4 cup finely chopped onion
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 teaspoon vegetable oil
Directions
In large bowl, combine all ingredients, except oil. Mix well and shape into 4 uniform patties.
In large non-stick skillet over medium heat, heat oil. Add patties; cook 3 to 4 minutes per side. Alternatively, grill over medium-high heat on barbecue or under broiler.
Serve on toasted whole grain rolls with your favourite condiments.
Tuesday, May 3, 2011
Recipe : Almond Butter
Ingredients
1 cup toasted almonds
2 teaspoons olive oil
Directions
Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.
1 cup toasted almonds
2 teaspoons olive oil
Directions
Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.
Recipe : Bud's Potato Salad
Ingredients
10 pounds potatoes
1 cup water
1 cup white wine vinegar
1 cup white sugar
2 onions, diced
salt and pepper to taste
1 tablespoon celery seed
2 cups mayonnaise
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
Slice cooled potatoes and layer in a large bowl or dish.
In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.
10 pounds potatoes
1 cup water
1 cup white wine vinegar
1 cup white sugar
2 onions, diced
salt and pepper to taste
1 tablespoon celery seed
2 cups mayonnaise
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
Slice cooled potatoes and layer in a large bowl or dish.
In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.
Recipe : Asparagus Casserole
Ingredients
2 (8 ounce) packages whipped cream cheese
1 (11 ounce) can condensed cheese soup
2 (4 ounce) cans shrimp, drained
3 (15 ounce) cans asparagus, drained
1 (6 ounce) can French-fried onions
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a mixing bowl, blend cream cheese and cheddar cheese soup until there are no lumps. Fold in the shrimp.
Arrange the asparagus in a 9x13 inch casserole dish. They should be arranged so that the head to tail end of the asparagus are alternated. Pour the cheese and shrimp mixture over the asparagus. Use a spatula to spread the soup around evenly. Be careful not to tear asparagus. Make sure there is at least 1/2 an inch of space between the top of the ingredients and the top of casserole dish because the casserole will boil while cooking.
Bake covered in a preheated 400 degrees F (200 degrees C) oven for 35 minutes. After 35 minutes, uncover and crush fried onions on top of casserole and cook for the remaining 10 minutes uncovered.
2 (8 ounce) packages whipped cream cheese
1 (11 ounce) can condensed cheese soup
2 (4 ounce) cans shrimp, drained
3 (15 ounce) cans asparagus, drained
1 (6 ounce) can French-fried onions
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a mixing bowl, blend cream cheese and cheddar cheese soup until there are no lumps. Fold in the shrimp.
Arrange the asparagus in a 9x13 inch casserole dish. They should be arranged so that the head to tail end of the asparagus are alternated. Pour the cheese and shrimp mixture over the asparagus. Use a spatula to spread the soup around evenly. Be careful not to tear asparagus. Make sure there is at least 1/2 an inch of space between the top of the ingredients and the top of casserole dish because the casserole will boil while cooking.
Bake covered in a preheated 400 degrees F (200 degrees C) oven for 35 minutes. After 35 minutes, uncover and crush fried onions on top of casserole and cook for the remaining 10 minutes uncovered.
Recipe : Applesauce Oatie Cookies
Ingredients
1 3/4 cups quick cooking oats
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
3/4 cup applesauce
1 cup semi-sweet chocolate chips
1 cup raisins
1 cup chopped walnuts
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, stir together the quick oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and applesauce. Stir the oatmeal mixture into the batter until well blended then fold in the chocolate chips, raisins and walnuts. Drop by rounded spoonfuls onto 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 removing to a wire rack to cool completely.
1 3/4 cups quick cooking oats
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
3/4 cup applesauce
1 cup semi-sweet chocolate chips
1 cup raisins
1 cup chopped walnuts
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, stir together the quick oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and applesauce. Stir the oatmeal mixture into the batter until well blended then fold in the chocolate chips, raisins and walnuts. Drop by rounded spoonfuls onto 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 removing to a wire rack to cool completely.
Recipe : Apricot Cheese Bread
Ingredients
2 (3 ounce) packages cream cheese, softened
1/3 cup sugar
1 tablespoon all-purpose flour
1 teaspoon grated orange peel
1 cup dried apricots
1 1/2 cups warm water
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup orange juice
1/4 cup vegetable oil
1/4 cup water
1/2 cup chopped pecans
Directions
In a mixing bowl, beat the cream cheese, sugar, egg, flour and orange peel until smooth; set aside. Soak apricots in warm water for 15 minutes; drain well. Cut apricots into small pieces; set aside. In a large mixing bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, oil and water. Stir into the dry ingredients just until moistened. Fold in pecans and apricots. Spoon two-thirds of the batter into a greased and floured 10-in. fluted tube pan. Top with cream cheese filling and remaining batter. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Wrap in plastic wrap and refrigerate before slicing.
2 (3 ounce) packages cream cheese, softened
1/3 cup sugar
1 tablespoon all-purpose flour
1 teaspoon grated orange peel
1 cup dried apricots
1 1/2 cups warm water
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup orange juice
1/4 cup vegetable oil
1/4 cup water
1/2 cup chopped pecans
Directions
In a mixing bowl, beat the cream cheese, sugar, egg, flour and orange peel until smooth; set aside. Soak apricots in warm water for 15 minutes; drain well. Cut apricots into small pieces; set aside. In a large mixing bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, oil and water. Stir into the dry ingredients just until moistened. Fold in pecans and apricots. Spoon two-thirds of the batter into a greased and floured 10-in. fluted tube pan. Top with cream cheese filling and remaining batter. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Wrap in plastic wrap and refrigerate before slicing.
Recipe : Blanc Mange (English Style)
Ingredients
3 cups milk, divided
1/4 cup cornstarch
1/2 cup white sugar
1 teaspoon vanilla extract (optional)
2 cinnamon sticks
1 lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for garnish
Directions
Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.
3 cups milk, divided
1/4 cup cornstarch
1/2 cup white sugar
1 teaspoon vanilla extract (optional)
2 cinnamon sticks
1 lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for garnish
Directions
Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.
Recipe : Autumn Apple Blender Cake
Ingredients
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
1/2 cup butter, softened
1/2 cup white sugar
1 cup maple syrup
1 teaspoon cream of tartar
1/2 cup milk
1 apple - peeled, cored and chopped
confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside.
In a blender on low speed, combine butter, sugar, maple syrup, eggs and cream of tartar. Gradually mix in the flour mixture, then stir in the milk. Turn off the blender, then fold in chopped apple.
Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan before removing. Dust with confectioners' sugar before serving.
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
1/2 cup butter, softened
1/2 cup white sugar
1 cup maple syrup
1 teaspoon cream of tartar
1/2 cup milk
1 apple - peeled, cored and chopped
confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside.
In a blender on low speed, combine butter, sugar, maple syrup, eggs and cream of tartar. Gradually mix in the flour mixture, then stir in the milk. Turn off the blender, then fold in chopped apple.
Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan before removing. Dust with confectioners' sugar before serving.
Recipe : Bazlama - Turkish Flat Bread
Ingredients
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
1 tablespoon salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup Greek-style yogurt
4 cups all-purpose flour
Directions
Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
1 tablespoon salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup Greek-style yogurt
4 cups all-purpose flour
Directions
Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.
Recipe : Baked Potato Chips Chicken
Ingredients
1 teaspoon butter
1 cup self-rising flour
1 tablespoon garlic powder
2 tablespoons meat tenderizer
1 tablespoon salt
1 tablespoon ground black pepper
3 cups crushed potato chips (such as Lay's�)
1/2 cup olive oil
8 chicken tenders
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with butter.
In a bowl, stir together the self-rising flour, garlic powder, meat tenderizer, salt, and pepper. In a separate bowl, place the crushed potato chips. Pour the olive oil into a third bowl.
Rinse the chicken tenders under cold water. Working one at a time, dip a chicken tender into olive oil, then into the seasoned flour mixture, then back into the olive oil, then into the crushed potato chips. Lay the coated chicken tender into the prepared baking dish. Repeat with all the other pieces of chicken. Sprinkle about 1 tablespoon of the seasoned flour onto the chicken pieces, then sprinkle the chicken with remaining potato chips.
Place the baking dish onto the middle rack of preheated oven, and bake until the chicken is no longer pink inside, the juices run clear, and the coating is golden brown, about 30 minutes.
1 teaspoon butter
1 cup self-rising flour
1 tablespoon garlic powder
2 tablespoons meat tenderizer
1 tablespoon salt
1 tablespoon ground black pepper
3 cups crushed potato chips (such as Lay's�)
1/2 cup olive oil
8 chicken tenders
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with butter.
In a bowl, stir together the self-rising flour, garlic powder, meat tenderizer, salt, and pepper. In a separate bowl, place the crushed potato chips. Pour the olive oil into a third bowl.
Rinse the chicken tenders under cold water. Working one at a time, dip a chicken tender into olive oil, then into the seasoned flour mixture, then back into the olive oil, then into the crushed potato chips. Lay the coated chicken tender into the prepared baking dish. Repeat with all the other pieces of chicken. Sprinkle about 1 tablespoon of the seasoned flour onto the chicken pieces, then sprinkle the chicken with remaining potato chips.
Place the baking dish onto the middle rack of preheated oven, and bake until the chicken is no longer pink inside, the juices run clear, and the coating is golden brown, about 30 minutes.
Recipe : Buster Bar Dessert
Ingredients
1 1/2 cups evaporated milk
2/3 cup chocolate chips
1/2 cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 pound chocolate sandwich cookies, crushed
1/2 cup melted butter
1/2 gallon vanilla ice cream, softened
1 1/2 cups roasted Spanish peanuts
1 (12 ounce) container frozen whipped topping, thawed
Directions
In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.
1 1/2 cups evaporated milk
2/3 cup chocolate chips
1/2 cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 pound chocolate sandwich cookies, crushed
1/2 cup melted butter
1/2 gallon vanilla ice cream, softened
1 1/2 cups roasted Spanish peanuts
1 (12 ounce) container frozen whipped topping, thawed
Directions
In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.
Recipe : Ancient Roman Cheesecake (Savillum)
Ingredients
15 bay leaves
8 ounces ricotta cheese
1/2 cup honey
1 teaspoon grated orange zest
1 teaspoon lemon juice
1/2 cup all-purpose flour
Directions
Preheat an oven to 425 degrees F (220 degrees C). Pour some water into a small, oven proof bowl, and place into the oven. Arrange the bay leaves over the bottom of the springform pan to cover.
Beat the eggs in a mixing bowl, then mix in ricotta cheese, honey, orange zest, and lemon juice. Sprinkle in the flour, and stir until evenly combined. Gently pour the batter over the bay leaves, being careful not to disturb them too much.
Bake in the preheated oven until browned, about 35 to 40 minutes. Run the tip of a paring knife around the edges of the pan, and release from the springform pan. Invert onto a serving plate, and serve warm or chilled.
15 bay leaves
8 ounces ricotta cheese
1/2 cup honey
1 teaspoon grated orange zest
1 teaspoon lemon juice
1/2 cup all-purpose flour
Directions
Preheat an oven to 425 degrees F (220 degrees C). Pour some water into a small, oven proof bowl, and place into the oven. Arrange the bay leaves over the bottom of the springform pan to cover.
Beat the eggs in a mixing bowl, then mix in ricotta cheese, honey, orange zest, and lemon juice. Sprinkle in the flour, and stir until evenly combined. Gently pour the batter over the bay leaves, being careful not to disturb them too much.
Bake in the preheated oven until browned, about 35 to 40 minutes. Run the tip of a paring knife around the edges of the pan, and release from the springform pan. Invert onto a serving plate, and serve warm or chilled.
Recipe : Bake Sale Lemon Bars
Ingredients
1 1/2 cups all-purpose flour
2/3 cup confectioners' sugar
3/4 cup butter or margarine, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice
1/3 cup confectioners' sugar for decoration
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.
Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.
1 1/2 cups all-purpose flour
2/3 cup confectioners' sugar
3/4 cup butter or margarine, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice
1/3 cup confectioners' sugar for decoration
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.
Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.
Recipe : Baked Chicken with Peaches
Ingredients
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
Recipe : Ben's Bearnaise Sauce
Ingredients
1/2 cup dry white wine
2 tablespoons tarragon vinegar
2 tablespoons shallots, minced
1/2 teaspoon ground white pepper
4 sprigs fresh tarragon, chopped
2 sprigs fresh chervil, minced
2 sprigs fresh parsley, minced
4 egg yolks
1 cup hot melted butter
Directions
Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
1/2 cup dry white wine
2 tablespoons tarragon vinegar
2 tablespoons shallots, minced
1/2 teaspoon ground white pepper
4 sprigs fresh tarragon, chopped
2 sprigs fresh chervil, minced
2 sprigs fresh parsley, minced
4 egg yolks
1 cup hot melted butter
Directions
Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
Recipe : Apple Cake with Raisins
Ingredients
3 1/2 cups apples - peeled, cored, and coarsely chopped
2 cups white sugar
1/2 cup water
2 eggs, lightly beaten
1 cup margarine, melted
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup raisins
1 cup chopped walnuts
2 cups confectioners' sugar
3 tablespoons hot water
1 1/2 teaspoons vanilla extract
Directions
In a medium bowl, mix the apples and sugar. Let stand about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch baking pans.
Stir the water into the bowl with apples. Blend eggs and margarine in a small bowl, and mix with the apples. Mix in the flour, baking soda, cinnamon, and salt. Stir in the raisins and walnuts. Transfer to the prepared pans.
Bake 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before turning out of pans.
In a medium bowl, blend confectioners' sugar, hot water, and vanilla extract. Drizzle over the cakes while still warm.
3 1/2 cups apples - peeled, cored, and coarsely chopped
2 cups white sugar
1/2 cup water
2 eggs, lightly beaten
1 cup margarine, melted
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup raisins
1 cup chopped walnuts
2 cups confectioners' sugar
3 tablespoons hot water
1 1/2 teaspoons vanilla extract
Directions
In a medium bowl, mix the apples and sugar. Let stand about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch baking pans.
Stir the water into the bowl with apples. Blend eggs and margarine in a small bowl, and mix with the apples. Mix in the flour, baking soda, cinnamon, and salt. Stir in the raisins and walnuts. Transfer to the prepared pans.
Bake 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before turning out of pans.
In a medium bowl, blend confectioners' sugar, hot water, and vanilla extract. Drizzle over the cakes while still warm.
Recipe : Apricot Crescents
Ingredients
1 cup cold butter (no substitutes)
2 cups all-purpose flour
1/2 cup sour cream
1/2 cup apricot preserves
1/2 cup flaked coconut
1/4 cup finely chopped pecans
sugar
Directions
In a bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight.
Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. Place points down 1 in. apart on ungreased baking sheets.
Bake at 350 degrees for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.
1 cup cold butter (no substitutes)
2 cups all-purpose flour
1/2 cup sour cream
1/2 cup apricot preserves
1/2 cup flaked coconut
1/4 cup finely chopped pecans
sugar
Directions
In a bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight.
Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. Place points down 1 in. apart on ungreased baking sheets.
Bake at 350 degrees for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.
Recipe : Broccoli Mac and Cheese with Bacon and Potato Nugget Topping
Ingredients
1 (16 ounce) package elbow macaroni
6 slices bacon
2 teaspoons butter
1 head broccoli, cut into florets
1 small onion, chopped
2 cups milk
salt and pepper to taste
1/4 teaspoon adobo seasoning
2 cups shredded Cheddar cheese, divided
2 cups shredded mozzarella cheese, divided
20 frozen bite-size potato nuggets (such as Tater Tots�)
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 macaroni, 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 8 minutes. Drain well in a colander set in the sink.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside. Heat 1 teaspoon of butter in a skillet over medium heat. Stir in the broccoli and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Whisk together the eggs, the remaining 1 teaspoon of butter, and milk in a large bowl. Season with salt, pepper, and adobo seasoning. Stir in 1 cup of Cheddar cheese, 1 cup of mozzarella cheese, the broccoli mixture and half of the potato nuggets. Place macaroni into the baking dish and pour the cheese mixture over the pasta, mixing well. Top with the remaining 1 cup of Cheddar cheese, 1 cup of mozzarella, bacon, and potato nuggets. Cover with aluminum foil.
Bake in the preheated oven until golden brown, 40 to 45 minutes.
1 (16 ounce) package elbow macaroni
6 slices bacon
2 teaspoons butter
1 head broccoli, cut into florets
1 small onion, chopped
2 cups milk
salt and pepper to taste
1/4 teaspoon adobo seasoning
2 cups shredded Cheddar cheese, divided
2 cups shredded mozzarella cheese, divided
20 frozen bite-size potato nuggets (such as Tater Tots�)
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 macaroni, 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 8 minutes. Drain well in a colander set in the sink.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside. Heat 1 teaspoon of butter in a skillet over medium heat. Stir in the broccoli and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Whisk together the eggs, the remaining 1 teaspoon of butter, and milk in a large bowl. Season with salt, pepper, and adobo seasoning. Stir in 1 cup of Cheddar cheese, 1 cup of mozzarella cheese, the broccoli mixture and half of the potato nuggets. Place macaroni into the baking dish and pour the cheese mixture over the pasta, mixing well. Top with the remaining 1 cup of Cheddar cheese, 1 cup of mozzarella, bacon, and potato nuggets. Cover with aluminum foil.
Bake in the preheated oven until golden brown, 40 to 45 minutes.
Recipe : Best Ziti Ever with Sausage
Ingredients
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars Classico� Tomato and Basil Sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). 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.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars Classico� Tomato and Basil Sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). 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.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.
Recipe : Black Beans with Pico de Gallo
Ingredients
1 large tomato, diced
2 tablespoons chopped red onion
1/2 cup chopped cilantro
1/2 teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water
Directions
Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.
1 large tomato, diced
2 tablespoons chopped red onion
1/2 cup chopped cilantro
1/2 teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water
Directions
Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.
Recipe : Ambrosia Salad II
Ingredients
1 (11 ounce) can mandarin oranges
1 (8 ounce) can crushed pineapple, drained
3 bananas, sliced
2 cups flaked coconut
2 cups miniature marshmallows
1 cup pecan pieces
1 (16 ounce) container frozen whipped topping, thawed
1 cup maraschino cherries
Directions
In a large bowl, combine mandarin oranges, crushed pineapple, bananas, coconut, marshmallows, and pecan pieces. Fold in whipped topping. Garnish with maraschino cherries. Chill for 1 hour or overnight.
1 (11 ounce) can mandarin oranges
1 (8 ounce) can crushed pineapple, drained
3 bananas, sliced
2 cups flaked coconut
2 cups miniature marshmallows
1 cup pecan pieces
1 (16 ounce) container frozen whipped topping, thawed
1 cup maraschino cherries
Directions
In a large bowl, combine mandarin oranges, crushed pineapple, bananas, coconut, marshmallows, and pecan pieces. Fold in whipped topping. Garnish with maraschino cherries. Chill for 1 hour or overnight.
Recipe : Avocado Scrambled Eggs
Ingredients
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
2 tablespoons butter or margarine
6 bacon strips, cooked and crumbled
Directions
In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
2 tablespoons butter or margarine
6 bacon strips, cooked and crumbled
Directions
In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.
Recipe : Basic Sauce for Pasta
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, minced
2 (8 ounce) cans tomato sauce
1 teaspoon dried oregano
salt and pepper to taste
1 tablespoon processed cheese sauce
1 cup water
Directions
In a large skillet over medium heat, saute' onion and garlic in the olive oil for about 5 minutes. Add tomato sauce, oregano, salt, pepper, cheese sauce and water. Lower heat and simmer until it thickens; about 30 minutes.
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, minced
2 (8 ounce) cans tomato sauce
1 teaspoon dried oregano
salt and pepper to taste
1 tablespoon processed cheese sauce
1 cup water
Directions
In a large skillet over medium heat, saute' onion and garlic in the olive oil for about 5 minutes. Add tomato sauce, oregano, salt, pepper, cheese sauce and water. Lower heat and simmer until it thickens; about 30 minutes.
Recipe : Better Cheddar Chicken
Ingredients
1 cup crushed cornflakes cereal
3/4 cup grated Parmesan cheese
1/4 cup shredded Cheddar cheese
1 tablespoon garlic salt
1 tablespoon Creole-style seasoning
1/2 teaspoon cayenne pepper
1/2 cup butter, melted
8 skinless, boneless chicken breast halves
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix together the cornflake crumbs, Parmesan cheese, Cheddar cheese, garlic salt, Creole seasoning, and cayenne pepper. Pour melted butter into a shallow dish. Coat each chicken breast with melted butter, and then roll in the crumb mixture. Place coated chicken into the prepared baking dish.
Bake uncovered for 40 minutes in the preheated oven, until chicken is no longer pink, and the juices run clear.
1 cup crushed cornflakes cereal
3/4 cup grated Parmesan cheese
1/4 cup shredded Cheddar cheese
1 tablespoon garlic salt
1 tablespoon Creole-style seasoning
1/2 teaspoon cayenne pepper
1/2 cup butter, melted
8 skinless, boneless chicken breast halves
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix together the cornflake crumbs, Parmesan cheese, Cheddar cheese, garlic salt, Creole seasoning, and cayenne pepper. Pour melted butter into a shallow dish. Coat each chicken breast with melted butter, and then roll in the crumb mixture. Place coated chicken into the prepared baking dish.
Bake uncovered for 40 minutes in the preheated oven, until chicken is no longer pink, and the juices run clear.
Recipe : Bucket of Mud
Ingredients
1 (18 ounce) package chocolate sandwich cookies (such as Oreo�)
3 1/2 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 1/2 (8 ounce) packages cream cheese, softened
1/4 cup margarine, softened
1 (8 ounce) container frozen whipped topping (such as Cool Whip�), thawed
Directions
Pulse the sandwich cookies in a blender until finely ground; set aside. Pour the milk into a mixing bowl, then whisk in the pudding mix until no dry lumps remain. Beat together the cream cheese and margarine until smooth, then stir in the pudding. Fold in the cookie crumbs and whipped topping until evenly blended. Spoon into a clean child's bucket, cover, and refrigerate at least 30 minutes before serving.
1 (18 ounce) package chocolate sandwich cookies (such as Oreo�)
3 1/2 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 1/2 (8 ounce) packages cream cheese, softened
1/4 cup margarine, softened
1 (8 ounce) container frozen whipped topping (such as Cool Whip�), thawed
Directions
Pulse the sandwich cookies in a blender until finely ground; set aside. Pour the milk into a mixing bowl, then whisk in the pudding mix until no dry lumps remain. Beat together the cream cheese and margarine until smooth, then stir in the pudding. Fold in the cookie crumbs and whipped topping until evenly blended. Spoon into a clean child's bucket, cover, and refrigerate at least 30 minutes before serving.
Recipe : Banana Frittata
Ingredients
1/2 cup all-purpose flour
1 pinch salt
2 tablespoons white sugar
1/4 cup milk
2 large bananas, sliced
2 tablespoons vegetable oil
1/2 tablespoon butter
Directions
In a bowl, combine the flour, salt and sugar. Gradually pour in the milk, stirring constantly, until a smooth batter is formed. Add the eggs, one at time, stirring well each addition. Stir in sliced bananas.
Heat oil and butter in a nine inch non-stick skillet over medium heat. Pour the mixture in by spoonfuls, spreading the mixture evenly across the pan. When the bottom has turned a golden brown turn the frittata and cook over low heat until golden brown on the other side. Sprinkle with sugar and serve warm.
1/2 cup all-purpose flour
1 pinch salt
2 tablespoons white sugar
1/4 cup milk
2 large bananas, sliced
2 tablespoons vegetable oil
1/2 tablespoon butter
Directions
In a bowl, combine the flour, salt and sugar. Gradually pour in the milk, stirring constantly, until a smooth batter is formed. Add the eggs, one at time, stirring well each addition. Stir in sliced bananas.
Heat oil and butter in a nine inch non-stick skillet over medium heat. Pour the mixture in by spoonfuls, spreading the mixture evenly across the pan. When the bottom has turned a golden brown turn the frittata and cook over low heat until golden brown on the other side. Sprinkle with sugar and serve warm.
Recipe : Basil Buttered Beans
Ingredients
2 cups fresh green beans (2-inch pieces)
2 tablespoons chopped onion
2 tablespoons chopped celery
1/4 cup water
2 tablespoons butter or margarine, melted
1 1/2 teaspoons minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a saucepan, combine beans, onion, celery and water. Cover and cook for 5 minutes or until beans are tender. Drain. Add the butter, basil, salt and pepper; stir to coat. Serve immediately.
2 cups fresh green beans (2-inch pieces)
2 tablespoons chopped onion
2 tablespoons chopped celery
1/4 cup water
2 tablespoons butter or margarine, melted
1 1/2 teaspoons minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a saucepan, combine beans, onion, celery and water. Cover and cook for 5 minutes or until beans are tender. Drain. Add the butter, basil, salt and pepper; stir to coat. Serve immediately.
Recipe : Asparagus with Parmesan Crust
Ingredients
1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1 ounce shaved Parmesan cheese
freshly ground black pepper to taste
1/4 cup balsamic vinegar, or to taste
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1 ounce shaved Parmesan cheese
freshly ground black pepper to taste
1/4 cup balsamic vinegar, or to taste
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
Recipe : Apple-Stuffed Acorn Squash
Ingredients
3 acorn squash, halved and seeded
2 tablespoons stick margarine
1 cup chopped onions
3 cups peeled, seeded, and chopped Granny Smith apples
1/2 cup golden raisins
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 1/2 cups shredded Cheddar cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.
3 acorn squash, halved and seeded
2 tablespoons stick margarine
1 cup chopped onions
3 cups peeled, seeded, and chopped Granny Smith apples
1/2 cup golden raisins
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 1/2 cups shredded Cheddar cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.
Recipe : Bacon Cookies
Ingredients
4 slices bacon, cut into small pieces
2 cups all-purpose flour
1/2 cup butter or margarine, chilled
1 pinch salt
3 tablespoons heavy cream
1 dash ground black pepper
1 egg yolk, beaten
Directions
Fry bacon pieces in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely.
Into a large mixing bowl, place the flour, butter or margarine, egg, salt, and heavy cream. Using the mixer's hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands. Knead in cooled bacon pieces and pepper.
Roll up the dough into a log, to a diameter of about 1 1/2 inches. Wrap in aluminum foil, and refrigerate for 2 hours, until firm.
Preheat oven to 350 degrees F (175 degrees C). Remove foil, cut dough roll into slices, and place slices on greased baking sheet. Brush each slice with beaten egg yolk.
Bake in a preheated oven for 12 to 15 minutes, until brown. Remove to a wire rack until cooled completely.
4 slices bacon, cut into small pieces
2 cups all-purpose flour
1/2 cup butter or margarine, chilled
1 pinch salt
3 tablespoons heavy cream
1 dash ground black pepper
1 egg yolk, beaten
Directions
Fry bacon pieces in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely.
Into a large mixing bowl, place the flour, butter or margarine, egg, salt, and heavy cream. Using the mixer's hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands. Knead in cooled bacon pieces and pepper.
Roll up the dough into a log, to a diameter of about 1 1/2 inches. Wrap in aluminum foil, and refrigerate for 2 hours, until firm.
Preheat oven to 350 degrees F (175 degrees C). Remove foil, cut dough roll into slices, and place slices on greased baking sheet. Brush each slice with beaten egg yolk.
Bake in a preheated oven for 12 to 15 minutes, until brown. Remove to a wire rack until cooled completely.
Recipe : Brotchen Rolls
Ingredients
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
1 tablespoon vegetable oil
1/2 cup bread flour
1 egg white
1 tablespoon water
Directions
In a small bowl, dissolve the yeast and sugar in the water. Cover and let set in a warm place for 15 minutes, or until yeast is creamy.
Place 2 1/2 cups flour in a large mixing bowl. Stir in the yeast mixture. Pour in the oil and stir until the flour is combined and a loose dough has formed. Turn the dough out onto a lightly floured surface and knead in the remaining flour as is necessary to keep the dough from sticking. Knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twelve equal pieces and form into oval rolls. Place the rolls on a lightly greased baking sheet. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 450 degrees F (230 degrees C). In a small bowl, beat together egg white with 1 teaspoon water until frothy.
Brush the risen rolls with the egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
1 tablespoon vegetable oil
1/2 cup bread flour
1 egg white
1 tablespoon water
Directions
In a small bowl, dissolve the yeast and sugar in the water. Cover and let set in a warm place for 15 minutes, or until yeast is creamy.
Place 2 1/2 cups flour in a large mixing bowl. Stir in the yeast mixture. Pour in the oil and stir until the flour is combined and a loose dough has formed. Turn the dough out onto a lightly floured surface and knead in the remaining flour as is necessary to keep the dough from sticking. Knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twelve equal pieces and form into oval rolls. Place the rolls on a lightly greased baking sheet. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 450 degrees F (230 degrees C). In a small bowl, beat together egg white with 1 teaspoon water until frothy.
Brush the risen rolls with the egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.
Recipe : Aunt Rachel's Cheese Souffle
Ingredients
6 slices white bread, with crusts trimmed
3 tablespoons butter, softened
1/2 pound sharp Cheddar cheese, shredded
3 eggs, beaten
2 cups milk
1/4 teaspoon salt
Directions
Spread butter on bread slices and place 3 slices on the bottom of the baking dish. Cover with 1/2 of the cheese, and then repeat layer. In a small bowl beat together eggs, milk and salt and pour over bread layers. Refrigerate, and allow to stand until the liquid has been absorbed, several hours or overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
Cover and bake in preheated oven for 10 minutes. Remove cover and continue baking for 35 minutes more, or until brown and fluffy.
6 slices white bread, with crusts trimmed
3 tablespoons butter, softened
1/2 pound sharp Cheddar cheese, shredded
3 eggs, beaten
2 cups milk
1/4 teaspoon salt
Directions
Spread butter on bread slices and place 3 slices on the bottom of the baking dish. Cover with 1/2 of the cheese, and then repeat layer. In a small bowl beat together eggs, milk and salt and pour over bread layers. Refrigerate, and allow to stand until the liquid has been absorbed, several hours or overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
Cover and bake in preheated oven for 10 minutes. Remove cover and continue baking for 35 minutes more, or until brown and fluffy.
Recipe : Blueberry Sherbet
Ingredients
1 cup sour cream
3/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
3 cups fresh or frozen blueberries, thawed
Directions
In a blender or food processor, combine all ingredients; cover and process until smooth. Press through a sieve; discard the blueberry seeds and skin. Freeze for 8 hours or overnight. Remove from the freezer 30 minutes before serving.
1 cup sour cream
3/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
3 cups fresh or frozen blueberries, thawed
Directions
In a blender or food processor, combine all ingredients; cover and process until smooth. Press through a sieve; discard the blueberry seeds and skin. Freeze for 8 hours or overnight. Remove from the freezer 30 minutes before serving.
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 : Baked Fruit Dumplings
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons brown sugar
1/2 cup butter, chilled and diced
3/4 cup milk
6 apples, peeled and cored
1 cup blueberries
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon dried orange peel
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 7x11 inch baking dish.
In a large bowl, mix flour, baking powder, salt and brown sugar. Cut in butter. Pour in milk and stir to form a dough. Turn out onto a well-floured surface and roll out. Cut into 6 - 6 inch squares.
Place a whole apple in the center of each square. Fill the core with blueberries. Drizzle with maple syrup. Pull up corners of dough and pinch edges together to seal. Place dumplings in prepared pan and sprinkle with cinnamon and nutmeg.
Combine remaining maple syrup with enough water to pour over dumplings to a 1 inch depth in dish. Submerge remaining blueberries and apple peelings with dried orange peel in liquid.
Bake in preheated oven 45 minutes, basting as necessary, until crisp and browned. Serve warm with sauce.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons brown sugar
1/2 cup butter, chilled and diced
3/4 cup milk
6 apples, peeled and cored
1 cup blueberries
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon dried orange peel
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 7x11 inch baking dish.
In a large bowl, mix flour, baking powder, salt and brown sugar. Cut in butter. Pour in milk and stir to form a dough. Turn out onto a well-floured surface and roll out. Cut into 6 - 6 inch squares.
Place a whole apple in the center of each square. Fill the core with blueberries. Drizzle with maple syrup. Pull up corners of dough and pinch edges together to seal. Place dumplings in prepared pan and sprinkle with cinnamon and nutmeg.
Combine remaining maple syrup with enough water to pour over dumplings to a 1 inch depth in dish. Submerge remaining blueberries and apple peelings with dried orange peel in liquid.
Bake in preheated oven 45 minutes, basting as necessary, until crisp and browned. Serve warm with sauce.
Recipe : Artichokes and Green Beans
Ingredients
1 1/4 pounds fresh green beans, trimmed
1/2 cup soft bread crumbs
2 tablespoons olive oil, divided
2/3 cup finely chopped onion
1 garlic clove, minced
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and quartered
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese
Directions
Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Remove from the heat and set aside.
In a nonstick skillet, toast bread crumbs over medium heat in 1 tablespoon oil; set aside. In the same skillet, saute onion and garlic in remaining oil until tender. Add the artichokes, salt, pepper and reserved beans. Cook and stir over low heat until heated through. Before serving, sprinkle with cheese and toasted bread crumbs.
1 1/4 pounds fresh green beans, trimmed
1/2 cup soft bread crumbs
2 tablespoons olive oil, divided
2/3 cup finely chopped onion
1 garlic clove, minced
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and quartered
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese
Directions
Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Remove from the heat and set aside.
In a nonstick skillet, toast bread crumbs over medium heat in 1 tablespoon oil; set aside. In the same skillet, saute onion and garlic in remaining oil until tender. Add the artichokes, salt, pepper and reserved beans. Cook and stir over low heat until heated through. Before serving, sprinkle with cheese and toasted bread crumbs.
Recipe : Apple Crumble Tart
Ingredients
1/2 (17.5 ounce) package frozen puff pastry, thawed
1 tablespoon butter, melted
3 apple - peeled, cored, and chopped
3/8 cup all-purpose flour
3/8 cup chopped blanched almonds
1/2 cup white sugar
1/4 teaspoon ground cinnamon
3 tablespoons butter, chilled
1/4 teaspoon vanilla extract
3 egg yolks
3 tablespoons white sugar
1/3 cup dry Marsala wine
Directions
In a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. Add chilled butter and vanilla extract. Cut together with a pastry blender until small crumbs form.
Unfold pastry and cut into a 10 inch circle. Place on a large, ungreased baking sheet. Brush with melted butter or margarine. Arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until golden brown.
Place egg yolks and 3 tablespoons sugar in the top of a double boiler over simmering water. Beat mixture constantly with a portable electric mixer. When foamy, add the marsala; continue to beat until the mixture begins to thicken. Do not overcook, or the mixture will curdle. Remove from heat. Serve warm over the apple crumble.
1/2 (17.5 ounce) package frozen puff pastry, thawed
1 tablespoon butter, melted
3 apple - peeled, cored, and chopped
3/8 cup all-purpose flour
3/8 cup chopped blanched almonds
1/2 cup white sugar
1/4 teaspoon ground cinnamon
3 tablespoons butter, chilled
1/4 teaspoon vanilla extract
3 egg yolks
3 tablespoons white sugar
1/3 cup dry Marsala wine
Directions
In a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. Add chilled butter and vanilla extract. Cut together with a pastry blender until small crumbs form.
Unfold pastry and cut into a 10 inch circle. Place on a large, ungreased baking sheet. Brush with melted butter or margarine. Arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until golden brown.
Place egg yolks and 3 tablespoons sugar in the top of a double boiler over simmering water. Beat mixture constantly with a portable electric mixer. When foamy, add the marsala; continue to beat until the mixture begins to thicken. Do not overcook, or the mixture will curdle. Remove from heat. Serve warm over the apple crumble.
Recipe : Balsamic and Rosemary Grilled Salmon
Ingredients
4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced
Directions
Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.
4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced
Directions
Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.
Recipe : Baby Food Cake Bars
Ingredients
2 cups white sugar
1 1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 (4.5 ounce) jar carrot baby food
1 (4.5 ounce) jar apricot baby food
1 (4.5 ounce) jar applesauce baby food
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, salt and cinnamon.
In a large bowl, combine eggs, sugar and oil. Beat until smooth. Beat in the flour mixture alternately with the baby food. Pour batter into prepared pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Cut into bars.
2 cups white sugar
1 1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 (4.5 ounce) jar carrot baby food
1 (4.5 ounce) jar apricot baby food
1 (4.5 ounce) jar applesauce baby food
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, salt and cinnamon.
In a large bowl, combine eggs, sugar and oil. Beat until smooth. Beat in the flour mixture alternately with the baby food. Pour batter into prepared pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Cut into bars.
Recipe : Asparagus and Water Chestnuts
Ingredients
2 teaspoons olive oil
1 teaspoon butter (optional)
1/4 cup diced red onion
1 (5 ounce) can sliced water chestnuts, drained
1 (10 ounce) package frozen cut asparagus
2 teaspoons balsamic vinegar
Directions
Heat the olive oil and butter in a skillet over medium-high heat. Add the onion, and saute for a few minutes to release the flavor into the oil. Add the water chestnuts, asparagus, and vinegar; cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy.
2 teaspoons olive oil
1 teaspoon butter (optional)
1/4 cup diced red onion
1 (5 ounce) can sliced water chestnuts, drained
1 (10 ounce) package frozen cut asparagus
2 teaspoons balsamic vinegar
Directions
Heat the olive oil and butter in a skillet over medium-high heat. Add the onion, and saute for a few minutes to release the flavor into the oil. Add the water chestnuts, asparagus, and vinegar; cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy.
Recipe : Aunt Jinny's Tangy Beef Brisket
Ingredients
2 pounds beef brisket
15 gingersnap cookies, crushed
2 (1 ounce) packages dry onion soup mix
2 cups water
1 (12 fluid ounce) can or bottle chili sauce
1 pound baby carrots
15 small red potatoes, cubed
1 onion, chopped
2 cups water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place brisket in a 10x15 inch roasting pan. Add the crushed ginger snaps around the brisket. In a separate small bowl, combine the onion soup mix with the water. Mix well and pour over the brisket. Then pour the chili sauce over the brisket.
Bake at 350 degrees F (175 degrees C) for 1 hour. Add the carrots, potatoes and onion to the roasting pan around the brisket.
Bake at 350 degrees F (175 degrees C) for 1 more hour, adding water as needed when done to thin the sauce in the bottom of the pan.
2 pounds beef brisket
15 gingersnap cookies, crushed
2 (1 ounce) packages dry onion soup mix
2 cups water
1 (12 fluid ounce) can or bottle chili sauce
1 pound baby carrots
15 small red potatoes, cubed
1 onion, chopped
2 cups water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place brisket in a 10x15 inch roasting pan. Add the crushed ginger snaps around the brisket. In a separate small bowl, combine the onion soup mix with the water. Mix well and pour over the brisket. Then pour the chili sauce over the brisket.
Bake at 350 degrees F (175 degrees C) for 1 hour. Add the carrots, potatoes and onion to the roasting pan around the brisket.
Bake at 350 degrees F (175 degrees C) for 1 more hour, adding water as needed when done to thin the sauce in the bottom of the pan.
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