Ingredients
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos�
1 (8 ounce) package shredded Cheddar cheese
Directions
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
Friday, May 20, 2011
Recipe : Black Bean Avocado Salad
Ingredients
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
1 1/3 cups chopped peeled avocado
1 cup chopped seeded cucumber
1 cup chopped seeded tomatoes
1/2 cup thinly sliced green onions
1 small jalapeno pepper, seeded and chopped
1 teaspoon lime juice
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
1 1/3 cups chopped peeled avocado
1 cup chopped seeded cucumber
1 cup chopped seeded tomatoes
1/2 cup thinly sliced green onions
1 small jalapeno pepper, seeded and chopped
1 teaspoon lime juice
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Recipe : Bacon Ranch Pea Salad
Ingredients
4 slices bacon
1 quart water
1 (16 ounce) package frozen green peas
1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar cheese
Directions
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.
4 slices bacon
1 quart water
1 (16 ounce) package frozen green peas
1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar cheese
Directions
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.
Recipe : Beetroot Relish
Ingredients
10 medium beets, scrubbed and chopped
1 cup chopped onion
1 cup chopped red bell pepper
1 stalk celery, chopped
2 tablespoons salt
1/2 cup white sugar
1 cup chopped cauliflower
3 tablespoons mustard seed
1 tablespoon celery seed
1 cup white vinegar
Directions
In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
10 medium beets, scrubbed and chopped
1 cup chopped onion
1 cup chopped red bell pepper
1 stalk celery, chopped
2 tablespoons salt
1/2 cup white sugar
1 cup chopped cauliflower
3 tablespoons mustard seed
1 tablespoon celery seed
1 cup white vinegar
Directions
In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
Recipe : Applesauce Wheat Blueberry Muffins
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
3/4 cup applesauce
1/4 cup vegetable oil
1/2 cup dried blueberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
In a large bowl, mix together all-purpose flour, whole wheat flour, baking powder and salt. Make a well in the center, and pour in applesauce, milk, and oil. Stir until moistened. Fold in dried blueberries. Fill muffin cups 3/4 full.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
3/4 cup applesauce
1/4 cup vegetable oil
1/2 cup dried blueberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
In a large bowl, mix together all-purpose flour, whole wheat flour, baking powder and salt. Make a well in the center, and pour in applesauce, milk, and oil. Stir until moistened. Fold in dried blueberries. Fill muffin cups 3/4 full.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Recipe : Bill's Blue Cheese Dressing
Ingredients
3/4 cup sour cream
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled
Directions
In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.
3/4 cup sour cream
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled
Directions
In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.
Recipe : Almond Sandies
Ingredients
1 cup butter or margarine, softened
1 cup sugar
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup slivered almonds
Directions
In a mixing bowl, cream butter and sugar. Add extract; mix well. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture. Fold in almonds.
Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 300 degrees F for 22-24 minutes or until lightly browned. Cool 1-2 minutes before removing to a wire rack.
1 cup butter or margarine, softened
1 cup sugar
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup slivered almonds
Directions
In a mixing bowl, cream butter and sugar. Add extract; mix well. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture. Fold in almonds.
Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 300 degrees F for 22-24 minutes or until lightly browned. Cool 1-2 minutes before removing to a wire rack.
Recipe : Best Breakfast Cookie
Ingredients
2 cups brown sugar
2 1/2 cups rolled oats
4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 cup canola oil
1/2 cup prune puree
2 tablespoons water
5 egg whites
1 1/2 teaspoons vanilla extract
3/4 cup raisins
1/4 cup chopped walnuts
1/3 cup chopped dried apricots
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.
In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.
2 cups brown sugar
2 1/2 cups rolled oats
4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 cup canola oil
1/2 cup prune puree
2 tablespoons water
5 egg whites
1 1/2 teaspoons vanilla extract
3/4 cup raisins
1/4 cup chopped walnuts
1/3 cup chopped dried apricots
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.
In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.
Recipe : Apple Orange Syrup
Ingredients
1 tablespoon cornstarch
1 cup apple juice
1/3 cup orange juice
Directions
In a saucepan, stir cornstarch and juices until smooth. Bring to a boil; boil and stir for 2 minutes.
1 tablespoon cornstarch
1 cup apple juice
1/3 cup orange juice
Directions
In a saucepan, stir cornstarch and juices until smooth. Bring to a boil; boil and stir for 2 minutes.
Recipe : Blonde Brownies II
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup butter
2 cups packed light brown sugar
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Directions
Melt butter or margarine. Add sugar and mix well. Cool.
Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup butter
2 cups packed light brown sugar
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Directions
Melt butter or margarine. Add sugar and mix well. Cool.
Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.
Recipe : Beefy Taco Dip
Ingredients
1/2 pound ground beef
1 1/2 teaspoons chili powder
1 cup Pace� Chunky Salsa
1/2 (8 ounce) package cream cheese, cut into pieces
1/2 cup shredded Cheddar cheese
Assorted Toppings (see Note)
Sour cream (optional)
Tortilla chips
Directions
Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir the salsa, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted. Sprinkle with the assorted toppings and top with the sour cream, if desired.
Serve with the tortilla chips.
1/2 pound ground beef
1 1/2 teaspoons chili powder
1 cup Pace� Chunky Salsa
1/2 (8 ounce) package cream cheese, cut into pieces
1/2 cup shredded Cheddar cheese
Assorted Toppings (see Note)
Sour cream (optional)
Tortilla chips
Directions
Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir the salsa, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted. Sprinkle with the assorted toppings and top with the sour cream, if desired.
Serve with the tortilla chips.
Recipe : All Pumpkins' Night Stew
Ingredients
3 tablespoons canola oil, divided
1 clove garlic, minced
2 onions, chopped
2 1/2 pounds beef stew meat, cut into 1 1/2 inch cubes
1 teaspoon salt
2 teaspoons pepper
2 tablespoons caraway seed
1 tablespoon all-purpose flour
7 cups beef broth
2 bay leaves
1 tablespoon white sugar
1 teaspoon nutmeg
3 large potatoes, peeled and cubed
3 large carrots, peeled and chopped
1 tablespoon cornstarch
1/4 cup water
1/4 cup chopped fresh parsley
Directions
Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat. Stir in garlic and onion, and cook until softened and translucent; remove from pan. Pour 2 tablespoons canola oil into Dutch oven. While this heats, mix the beef with salt and pepper. Sear the beef in batches until browned all over, about 5 minutes.
Stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute. Pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours.
Stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes. Stir together the cornstarch and water; stir into the stew along with the parsley. Simmer until thickened, about 5 minutes.
3 tablespoons canola oil, divided
1 clove garlic, minced
2 onions, chopped
2 1/2 pounds beef stew meat, cut into 1 1/2 inch cubes
1 teaspoon salt
2 teaspoons pepper
2 tablespoons caraway seed
1 tablespoon all-purpose flour
7 cups beef broth
2 bay leaves
1 tablespoon white sugar
1 teaspoon nutmeg
3 large potatoes, peeled and cubed
3 large carrots, peeled and chopped
1 tablespoon cornstarch
1/4 cup water
1/4 cup chopped fresh parsley
Directions
Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat. Stir in garlic and onion, and cook until softened and translucent; remove from pan. Pour 2 tablespoons canola oil into Dutch oven. While this heats, mix the beef with salt and pepper. Sear the beef in batches until browned all over, about 5 minutes.
Stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute. Pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours.
Stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes. Stir together the cornstarch and water; stir into the stew along with the parsley. Simmer until thickened, about 5 minutes.
Recipe : Big Charlie's Gumbo
Ingredients
2 tablespoons butter
3 cloves garlic, minced
2 cups chopped onion
3/4 cup chopped celery
1 pound okra, chopped
1/4 cup butter
1/4 cup all-purpose flour
1/2 pound cubed beef stew meat (optional)
8 cups water
1 (16 ounce) can whole tomatoes, undrained and chopped
1 1/2 teaspoons white sugar
1 1/2 tablespoons chopped fresh parsley
1 sprig fresh thyme
2 bay leaves
1 pinch salt
1/2 teaspoon ground cayenne pepper
1 pinch ground black pepper
1 pound andouille sausage, cut into 1/2 inch pieces
1/2 pound crabmeat, flaked
1 pound medium shrimp - peeled and deveined
1/2 teaspoon hot pepper sauce
1/4 cup Worcestershire sauce
file powder
Directions
Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with file powder, and serve.
2 tablespoons butter
3 cloves garlic, minced
2 cups chopped onion
3/4 cup chopped celery
1 pound okra, chopped
1/4 cup butter
1/4 cup all-purpose flour
1/2 pound cubed beef stew meat (optional)
8 cups water
1 (16 ounce) can whole tomatoes, undrained and chopped
1 1/2 teaspoons white sugar
1 1/2 tablespoons chopped fresh parsley
1 sprig fresh thyme
2 bay leaves
1 pinch salt
1/2 teaspoon ground cayenne pepper
1 pinch ground black pepper
1 pound andouille sausage, cut into 1/2 inch pieces
1/2 pound crabmeat, flaked
1 pound medium shrimp - peeled and deveined
1/2 teaspoon hot pepper sauce
1/4 cup Worcestershire sauce
file powder
Directions
Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with file powder, and serve.
Recipe : Aunt Anne's Sesame Cookies
Ingredients
1 cup butter
3/4 cup sugar
1 egg, room temperature
2 teaspoons anise extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk, or as needed
1 cup sesame seeds
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.
1 cup butter
3/4 cup sugar
1 egg, room temperature
2 teaspoons anise extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk, or as needed
1 cup sesame seeds
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.
Recipe : Baked Cider Doughnuts
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup powdered milk
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 eggs, beaten
1 tablespoon honey
1 cup unsweetened apple juice concentrate, thawed
1 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the doughnut pan with cooking spray.
In a large bowl, stir together the all-purpose flour, whole wheat flour, powdered milk, baking powder, salt, cinnamon, and nutmeg. Make a well in the center and pour in the eggs, honey, apple juice concentrate and vanilla. Mix until well blended. Fill each depression in the prepared doughnut pan 2/3 full with batter.
Bake for 8 to 10 minutes in the preheated oven, or until the tops spring back when lightly touched. Allow doughnuts to cool before removing from pan.
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup powdered milk
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 eggs, beaten
1 tablespoon honey
1 cup unsweetened apple juice concentrate, thawed
1 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the doughnut pan with cooking spray.
In a large bowl, stir together the all-purpose flour, whole wheat flour, powdered milk, baking powder, salt, cinnamon, and nutmeg. Make a well in the center and pour in the eggs, honey, apple juice concentrate and vanilla. Mix until well blended. Fill each depression in the prepared doughnut pan 2/3 full with batter.
Bake for 8 to 10 minutes in the preheated oven, or until the tops spring back when lightly touched. Allow doughnuts to cool before removing from pan.
Recipe : Bay Scallop Chowder
Ingredients
3 cups chicken broth
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
3 potatoes, cubed
1/2 teaspoon dried thyme
2 tablespoons dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound fresh mushrooms, sliced
1 pound bay scallops
2 tablespoons margarine
1/2 cup white wine
1 cup heavy whipping cream
Directions
In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.
3 cups chicken broth
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
3 potatoes, cubed
1/2 teaspoon dried thyme
2 tablespoons dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound fresh mushrooms, sliced
1 pound bay scallops
2 tablespoons margarine
1/2 cup white wine
1 cup heavy whipping cream
Directions
In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.
Recipe : Beef 'n' Black Bean Soup
Ingredients
1 pound ground beef
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups cooked rice
Directions
In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through.
1 pound ground beef
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups cooked rice
Directions
In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through.
Recipe : Amy's Sausage Apple Pie
Ingredients
1 pound ground pork sausage
1 (15.25 ounce) can apple pie filling
1 (9 inch) unbaked pie crust
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and combine with apple pie filling. Transfer to pie crust and top with cheese.
Bake in preheated oven for 25 to 30 minutes, or until pie crust is golden brown.
1 pound ground pork sausage
1 (15.25 ounce) can apple pie filling
1 (9 inch) unbaked pie crust
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and combine with apple pie filling. Transfer to pie crust and top with cheese.
Bake in preheated oven for 25 to 30 minutes, or until pie crust is golden brown.
Recipe : Blueberry Cheesecake
Ingredients
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly
Directions
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly
Directions
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Recipe : Banana-Dulce de Leche Pie (Banana-Caramel Pie)
Ingredients
1 (14 ounce) can sweetened condensed milk
1 cup graham cracker crumbs
1/2 cup butter, melted
1 1/2 cups whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Directions
To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.
Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate.
Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.
Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.
Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.
1 (14 ounce) can sweetened condensed milk
1 cup graham cracker crumbs
1/2 cup butter, melted
1 1/2 cups whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Directions
To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.
Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate.
Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.
Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.
Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.
Recipe : Avocado Delight
Ingredients
2 avocados - peeled, pitted and diced
2 tomatoes, diced
2 (2 ounce) cans chopped black olives
2 (4 ounce) cans diced green chiles
1 lemon, juiced
salt and pepper to taste
Directions
In a medium bowl combine avocados, tomatoes, olives and chilies. Stir until ingredients are well mixed. Squeeze lemon juice over the mixture, and sprinkle with salt and pepper to taste.
2 avocados - peeled, pitted and diced
2 tomatoes, diced
2 (2 ounce) cans chopped black olives
2 (4 ounce) cans diced green chiles
1 lemon, juiced
salt and pepper to taste
Directions
In a medium bowl combine avocados, tomatoes, olives and chilies. Stir until ingredients are well mixed. Squeeze lemon juice over the mixture, and sprinkle with salt and pepper to taste.
Recipe : Butter Tart Squares
Ingredients
1/2 cup butter
2 tablespoons confectioners' sugar
1 1/4 cups all-purpose flour
1 1/2 cups packed brown sugar
1/4 cup butter, melted
2 eggs, beaten
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C).
To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.
To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.
1/2 cup butter
2 tablespoons confectioners' sugar
1 1/4 cups all-purpose flour
1 1/2 cups packed brown sugar
1/4 cup butter, melted
2 eggs, beaten
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C).
To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.
To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.
Recipe : Broccoli With Lemon Almond Butter
Ingredients
1 head fresh broccoli, cut into florets
1/4 cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup blanched slivered almonds
Directions
Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.
1 head fresh broccoli, cut into florets
1/4 cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup blanched slivered almonds
Directions
Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.
Recipe : Beeless Honey
Ingredients
2 1/2 cups water
10 cups white sugar
1 teaspoon alum
18 red clover blossoms
36 white clover blossoms
18 rose petals
Directions
Pour water, sugar, and alum into a large saucepan or Dutch oven. Place over high heat and bring to a boil. Reduce heat to medium and boil for 10 minutes. Skim any scum that forms on the top.
Remove syrup from the heat and stir in flowers. Allow to steep for 10 minutes, then stir, and strain into storage jars.
2 1/2 cups water
10 cups white sugar
1 teaspoon alum
18 red clover blossoms
36 white clover blossoms
18 rose petals
Directions
Pour water, sugar, and alum into a large saucepan or Dutch oven. Place over high heat and bring to a boil. Reduce heat to medium and boil for 10 minutes. Skim any scum that forms on the top.
Remove syrup from the heat and stir in flowers. Allow to steep for 10 minutes, then stir, and strain into storage jars.
Recipe : Autumn Pot Roast II
Ingredients
1 teaspoon salt
2 tablespoons all-purpose flour
1 (4 pound) boneless beef chuck roast
2 cloves garlic, minced
4 tablespoons butter
1 large onion, sliced thin
12 whole peppercorns
12 whole allspice berries
1 tablespoon finely grated raw horseradish
1/2 cup bay leaf, crumbled
1/2 cup rum
1/2 cup water
Directions
Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.
Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
Transfer roast to a platter. Stir gravy until smooth, and pour over roast.
1 teaspoon salt
2 tablespoons all-purpose flour
1 (4 pound) boneless beef chuck roast
2 cloves garlic, minced
4 tablespoons butter
1 large onion, sliced thin
12 whole peppercorns
12 whole allspice berries
1 tablespoon finely grated raw horseradish
1/2 cup bay leaf, crumbled
1/2 cup rum
1/2 cup water
Directions
Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.
Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
Transfer roast to a platter. Stir gravy until smooth, and pour over roast.
Recipe : Broccoli Dip in a Bread Bowl
Ingredients
1 cup fat-free plain yogurt
1 cup fat-free mayonnaise
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 (2 ounce) jar diced pimientos, drained
2 tablespoons minced fresh parsley
1 tablespoon chopped green onion
1/2 teaspoon dill weed
1/8 teaspoon garlic powder
1 (1 pound) loaf unsliced French bread
Directions
In a large bowl, combine the yogurt and mayonnaise. Stir in broccoli, pimientos, parsley, onion, dill and garlic powder. Cover and refrigerate for 3 hours or overnight.
Cut the top fourth off the loaf of bread; carefully hollow out bottom of leaf, leaving a 1/2-in. shell. Set the shell aside. Cut the top and removed bread into cubes; place on an ungreased baking sheet. Bake at 350 degrees F for 8-10 minutes or until golden brown. Fill bread shell with dip. Serve with toasted bread cubes.
1 cup fat-free plain yogurt
1 cup fat-free mayonnaise
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 (2 ounce) jar diced pimientos, drained
2 tablespoons minced fresh parsley
1 tablespoon chopped green onion
1/2 teaspoon dill weed
1/8 teaspoon garlic powder
1 (1 pound) loaf unsliced French bread
Directions
In a large bowl, combine the yogurt and mayonnaise. Stir in broccoli, pimientos, parsley, onion, dill and garlic powder. Cover and refrigerate for 3 hours or overnight.
Cut the top fourth off the loaf of bread; carefully hollow out bottom of leaf, leaving a 1/2-in. shell. Set the shell aside. Cut the top and removed bread into cubes; place on an ungreased baking sheet. Bake at 350 degrees F for 8-10 minutes or until golden brown. Fill bread shell with dip. Serve with toasted bread cubes.
Recipe : Broccoli, Rice, Cheese, and Chicken Casserole
Ingredients
2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup butter
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup butter
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
Recipe : Baltimore Zoo
Ingredients
1/2 fluid ounce silver tequila
1/2 fluid ounce gin
1/2 fluid ounce white rum
1/2 fluid ounce vodka
1/2 fluid ounce triple sec
3 fluid ounces orange juice
3 fluid ounces grenadine syrup
4 fluid ounces beer (such as Budweiser�)
Directions
Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine. Stir to mix, then pour in beer to serve.
1/2 fluid ounce silver tequila
1/2 fluid ounce gin
1/2 fluid ounce white rum
1/2 fluid ounce vodka
1/2 fluid ounce triple sec
3 fluid ounces orange juice
3 fluid ounces grenadine syrup
4 fluid ounces beer (such as Budweiser�)
Directions
Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine. Stir to mix, then pour in beer to serve.
Recipe : Broccoli Hamburger Casserole
Ingredients
2 (16 ounce) packages frozen broccoli
2 pounds ground beef
1 (8 ounce) package fresh mushrooms
1 large onion, chopped
salt to taste
ground black pepper to taste
2 (10.75 ounce) cans condensed cream of celery soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.
In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.
Bake 1 hour in the preheated oven, until bubbly and lightly brown.
2 (16 ounce) packages frozen broccoli
2 pounds ground beef
1 (8 ounce) package fresh mushrooms
1 large onion, chopped
salt to taste
ground black pepper to taste
2 (10.75 ounce) cans condensed cream of celery soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.
In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.
Bake 1 hour in the preheated oven, until bubbly and lightly brown.
Recipe : Blake's Best Steak
Ingredients
4 (6 ounce) rib-eye steaks
2 tablespoons olive oil
salt and freshly ground black pepper to taste
8 cloves garlic, minced
4 sprigs fresh rosemary
Directions
Preheat grill for high heat.
Rub each steak lightly with olive oil - this is to ensure that the steaks don't stick to the grill. Season with salt and pepper. Rub fresh garlic into both sides of each steak. Let stand for 15 minutes.
Place the steaks on the preheated grill, and immediately turn after 30 seconds (this first turn is to ensure that one side is seared). Place the fresh rosemary sprigs on top. Cook 7 minutes per side, to desired doneness, remembering to remove the rosemary sprigs before turning, and to replace on top of the meat after turning.
4 (6 ounce) rib-eye steaks
2 tablespoons olive oil
salt and freshly ground black pepper to taste
8 cloves garlic, minced
4 sprigs fresh rosemary
Directions
Preheat grill for high heat.
Rub each steak lightly with olive oil - this is to ensure that the steaks don't stick to the grill. Season with salt and pepper. Rub fresh garlic into both sides of each steak. Let stand for 15 minutes.
Place the steaks on the preheated grill, and immediately turn after 30 seconds (this first turn is to ensure that one side is seared). Place the fresh rosemary sprigs on top. Cook 7 minutes per side, to desired doneness, remembering to remove the rosemary sprigs before turning, and to replace on top of the meat after turning.
Recipe : Bread Pudding with Whiskey Sauce
Ingredients
3 eggs, beaten
1 cup white sugar
2 1/2 cups whole milk
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 fresh peaches - peeled, pitted and sliced
4 apples - peeled, cored and sliced
6 cups day-old bread cubes
6 tablespoons butter, cut into pieces
1 cup whiskey
1 pound butter
2 cups white sugar
Directions
Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.
Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.
To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.
3 eggs, beaten
1 cup white sugar
2 1/2 cups whole milk
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 fresh peaches - peeled, pitted and sliced
4 apples - peeled, cored and sliced
6 cups day-old bread cubes
6 tablespoons butter, cut into pieces
1 cup whiskey
1 pound butter
2 cups white sugar
Directions
Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.
Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.
To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.
Recipe : Avocado Stuffed Yams
Ingredients
4 (8 ounce) yams
1 medium red bell pepper, seeded and diced
2 avocados - peeled, pitted, and mashed
1/4 cup chopped fresh cilantro
1/4 cup olive oil
2 green onions, sliced
1/2 teaspoon ground cumin
3 tablespoons lime juice
salt and ground black pepper to taste
1 cup shredded Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Place yams on a baking sheet.
Bake yams for 40 minutes, or until tender, turning occasionally. Set aside.
In a medium bowl, mix together the red pepper, avocado, cilantro, olive oil, green onions, cumin and lime juice.
Cut yams in half lengthwise, and fluff the centers with a fork. Top with the avocado stuffing. Season with salt and pepper, and top with shredded Cheddar cheese.
4 (8 ounce) yams
1 medium red bell pepper, seeded and diced
2 avocados - peeled, pitted, and mashed
1/4 cup chopped fresh cilantro
1/4 cup olive oil
2 green onions, sliced
1/2 teaspoon ground cumin
3 tablespoons lime juice
salt and ground black pepper to taste
1 cup shredded Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Place yams on a baking sheet.
Bake yams for 40 minutes, or until tender, turning occasionally. Set aside.
In a medium bowl, mix together the red pepper, avocado, cilantro, olive oil, green onions, cumin and lime juice.
Cut yams in half lengthwise, and fluff the centers with a fork. Top with the avocado stuffing. Season with salt and pepper, and top with shredded Cheddar cheese.
Recipe : Apple Cake in a Jar
Ingredients
2/3 cup shortening
2 2/3 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups all-purpose flour
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside.
Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.
Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
Jars should be eaten or kept in refrigerator for up to a week.
2/3 cup shortening
2 2/3 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups all-purpose flour
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside.
Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.
Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
Jars should be eaten or kept in refrigerator for up to a week.
Recipe : Braised Wild Boar with Sauerkraut
Ingredients
2 (20 ounce) cans sauerkraut, drained
3 pounds wild boar roast
1 large onion, quartered
4 potatoes, peeled and cubed
4 carrots, cut into 2 inch pieces
1 (12 fluid ounce) can or bottle beer
Directions
Preheat the oven to 300 degrees F (150 degrees C).
Pour one can of sauerkraut into the bottom of a Dutch oven. Set the roast on top of it, then arrange the onions potatoes and carrots around the roast. Cover with the remaining can of sauerkraut and pour in the beer. Cover with a lid.
Bake in the preheated oven until the roast is extremely tender, about 3 hours.
2 (20 ounce) cans sauerkraut, drained
3 pounds wild boar roast
1 large onion, quartered
4 potatoes, peeled and cubed
4 carrots, cut into 2 inch pieces
1 (12 fluid ounce) can or bottle beer
Directions
Preheat the oven to 300 degrees F (150 degrees C).
Pour one can of sauerkraut into the bottom of a Dutch oven. Set the roast on top of it, then arrange the onions potatoes and carrots around the roast. Cover with the remaining can of sauerkraut and pour in the beer. Cover with a lid.
Bake in the preheated oven until the roast is extremely tender, about 3 hours.
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