Ingredients
2 medium acorn squash
1/2 pound ground turkey
1/2 cup cooked wild rice
1/2 cup chopped, peeled tart apple
1/2 cup chopped fresh or frozen cranberries
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
Directions
Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.
Saturday, May 21, 2011
Recipe : Boilermaker Tailgate Chili
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.
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.
Recipe : Baked Apricots
Ingredients
3 (15 ounce) cans apricot halves, drained
3/4 cup packed brown sugar
50 buttery round crackers, crumbled
1/2 cup butter, melted
Directions
Preheat oven to 325 degrees F (165 degrees C).
In an 8x12 inch baking pan, layer half of apricots, brown sugar, cracker crumbs, and butter. Repeat.
Bake for 50 to 60 minutes.
3 (15 ounce) cans apricot halves, drained
3/4 cup packed brown sugar
50 buttery round crackers, crumbled
1/2 cup butter, melted
Directions
Preheat oven to 325 degrees F (165 degrees C).
In an 8x12 inch baking pan, layer half of apricots, brown sugar, cracker crumbs, and butter. Repeat.
Bake for 50 to 60 minutes.
Recipe : Blueberry Pumpkin Muffins
Ingredients
3/4 cup all-purpose flour
3/4 cup quick cooking oats
2/3 cup white sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1/4 cup butter, melted
3/4 cup fresh blueberries or frozen blueberries, thawed
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
3/4 cup all-purpose flour
3/4 cup quick cooking oats
2/3 cup white sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1/4 cup butter, melted
3/4 cup fresh blueberries or frozen blueberries, thawed
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Recipe : Besan (Gram Flour) Halwa
Ingredients
1/2 cup water
1/2 teaspoon ground cardamom
3/4 cup ghee (clarified butter)
1 cup chickpea flour (besan)
1 cup sugar
Directions
Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.
1/2 cup water
1/2 teaspoon ground cardamom
3/4 cup ghee (clarified butter)
1 cup chickpea flour (besan)
1 cup sugar
Directions
Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.
Recipe : Apple Iceberg Salad
Ingredients
1 cup mayonnaise
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons evaporated milk
2 large red apples, diced
1 head iceberg lettuce, torn
Directions
In a bowl, combine the mayonnaise, sugar, vinegar and milk; mix well. add apples. Cover and refrigerate for 1 hour. Just before serving, toss with lettuce.
1 cup mayonnaise
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons evaporated milk
2 large red apples, diced
1 head iceberg lettuce, torn
Directions
In a bowl, combine the mayonnaise, sugar, vinegar and milk; mix well. add apples. Cover and refrigerate for 1 hour. Just before serving, toss with lettuce.
Recipe : Becca's Chicken-Fried Pork Chops
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground paprika
1/2 teaspoon garlic powder
1/2 cup milk
1/2 (16 ounce) package saltine crackers, crushed
1/2 cup dry potato flakes
1/2 cup all-purpose flour
4 (3/4 inch) thick pork chops
salt and pepper to taste
1 1/2 cups vegetable oil for frying
Directions
In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper.
Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away
Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground paprika
1/2 teaspoon garlic powder
1/2 cup milk
1/2 (16 ounce) package saltine crackers, crushed
1/2 cup dry potato flakes
1/2 cup all-purpose flour
4 (3/4 inch) thick pork chops
salt and pepper to taste
1 1/2 cups vegetable oil for frying
Directions
In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper.
Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away
Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.
Recipe : Bill Clinton's Lemon Chess Pie
Ingredients
1 (9 inch) pie shell
2 cups white sugar
1/2 cup butter, softened
5 eggs, beaten
1 tablespoon all-purpose flour
1 tablespoon cornmeal
1/4 cup fresh lemon juice
3 tablespoons lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
Bake in preheated oven for 35 to 40 minutes, until set in center.
1 (9 inch) pie shell
2 cups white sugar
1/2 cup butter, softened
5 eggs, beaten
1 tablespoon all-purpose flour
1 tablespoon cornmeal
1/4 cup fresh lemon juice
3 tablespoons lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
Bake in preheated oven for 35 to 40 minutes, until set in center.
Recipe : Broccoli Beef II
Ingredients
2 tablespoons low-sodium soy sauce
2 tablespoons fat-free Italian dressing
1 teaspoon cornstarch
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 pound round steak, cut into strips
6 cups water
5 cubes beef bouillon
4 ounces linguine pasta, uncooked
1/2 cup fat free beef broth
1 cup fresh mushrooms, sliced
1/2 cup sliced green onion
1 pound broccoli, separated into florets
Directions
In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.
While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.
Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.
2 tablespoons low-sodium soy sauce
2 tablespoons fat-free Italian dressing
1 teaspoon cornstarch
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 pound round steak, cut into strips
6 cups water
5 cubes beef bouillon
4 ounces linguine pasta, uncooked
1/2 cup fat free beef broth
1 cup fresh mushrooms, sliced
1/2 cup sliced green onion
1 pound broccoli, separated into florets
Directions
In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.
While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.
Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.
Recipe : Blueberry Oat Waffles
Ingredients
2/3 cup all-purpose flour
1/2 cup quick-cooking oats
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/4 cup vegetable oil
1/2 teaspoon lemon juice
1/4 cup ground pecans
1/2 cup fresh blueberries or frozen blueberries*
Directions
In a mixing bowl, combine the flour, oats, brown sugar, baking powder and salt. Combine the milk, egg, oil and lemon juice; stir into dry ingredients and mix well. Fold in pecans and blueberries. Let stand for 5 minutes. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
2/3 cup all-purpose flour
1/2 cup quick-cooking oats
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/4 cup vegetable oil
1/2 teaspoon lemon juice
1/4 cup ground pecans
1/2 cup fresh blueberries or frozen blueberries*
Directions
In a mixing bowl, combine the flour, oats, brown sugar, baking powder and salt. Combine the milk, egg, oil and lemon juice; stir into dry ingredients and mix well. Fold in pecans and blueberries. Let stand for 5 minutes. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Recipe : Butternut Squash Risotto
Ingredients
2 cups cubed butternut squash
2 tablespoons butter
1/2 onion, minced
1 cup Arborio rice
1/3 cup dry white wine
5 cups hot chicken stock
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste
Directions
Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
2 cups cubed butternut squash
2 tablespoons butter
1/2 onion, minced
1 cup Arborio rice
1/3 cup dry white wine
5 cups hot chicken stock
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste
Directions
Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
Recipe : Arrowroot Biscuits
Ingredients
1/4 cup butter, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup arrowroot flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions
Cream butter or margarine and sugar. Beat in egg and vanilla.
Stir remaining ingredients together and add. Mix well.
Roll 1/8 inch thick on floured surface. Cut into 2 1/2 inch rounds. Prick with fork. Grease baking sheet. Bake in 350 degree F (175 degrees C) oven until golden, about 8 to 10 minutes. Allow a bit more baking time if rolled thicker.
1/4 cup butter, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup arrowroot flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions
Cream butter or margarine and sugar. Beat in egg and vanilla.
Stir remaining ingredients together and add. Mix well.
Roll 1/8 inch thick on floured surface. Cut into 2 1/2 inch rounds. Prick with fork. Grease baking sheet. Bake in 350 degree F (175 degrees C) oven until golden, about 8 to 10 minutes. Allow a bit more baking time if rolled thicker.
Recipe : Bread Pudding II
Ingredients
1 (1 pound) loaf white bread, torn into small pieces
1 quart hot milk
3 eggs, beaten
2 cups white sugar
2 tablespoons vanilla extract
1 cup golden raisins
3 tablespoons margarine
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well.
Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.
1 (1 pound) loaf white bread, torn into small pieces
1 quart hot milk
3 eggs, beaten
2 cups white sugar
2 tablespoons vanilla extract
1 cup golden raisins
3 tablespoons margarine
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well.
Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.
Recipe : Aunt Mary's Banana-Chocolate Chip Bread
Ingredients
1 cup sugar
1/2 cup shortening
2 teaspoons vanilla extract
2 bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
Directions
In a mixing bowl, cream sugar and shortening. Beat in eggs, vanilla and bananas until thoroughly blended. Combine flour, baking soda and salt; add to creamed mixture and stir just until combined. Fold in chocolate chips. Spoon into a greased 9-in.x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until the bread tests done with a wooden pick. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
1 cup sugar
1/2 cup shortening
2 teaspoons vanilla extract
2 bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
Directions
In a mixing bowl, cream sugar and shortening. Beat in eggs, vanilla and bananas until thoroughly blended. Combine flour, baking soda and salt; add to creamed mixture and stir just until combined. Fold in chocolate chips. Spoon into a greased 9-in.x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until the bread tests done with a wooden pick. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Recipe : Barbecued Sticky Ribs
Ingredients
3/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
4 pounds pork spareribs
1 (10.75 ounce) can condensed tomato soup, undiluted
1 small onion, chopped
1 cup water
1/2 cup light corn syrup
1/2 cup ketchup
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon hot pepper sauce
1/2 teaspoon ground cinnamon
Directions
Combine garlic powder, salt and pepper; rub onto both sides of ribs. Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan. Bake at 325 degrees F for 30-35 minutes; drain off fat. Combine sauce ingredients; pour over ribs. Bake 50-60 minutes longer, basting occasionally. Cut into serving-size pieces.
3/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
4 pounds pork spareribs
1 (10.75 ounce) can condensed tomato soup, undiluted
1 small onion, chopped
1 cup water
1/2 cup light corn syrup
1/2 cup ketchup
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon hot pepper sauce
1/2 teaspoon ground cinnamon
Directions
Combine garlic powder, salt and pepper; rub onto both sides of ribs. Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan. Bake at 325 degrees F for 30-35 minutes; drain off fat. Combine sauce ingredients; pour over ribs. Bake 50-60 minutes longer, basting occasionally. Cut into serving-size pieces.
Recipe : Bing Cherry Congealed Salad
Ingredients
1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1 (15 ounce) can crushed pineapple, drained with juice reserved
1 (6 ounce) package cherry gelatin
1 (3 ounce) package cream cheese
6 fluid ounces cola-flavored carbonated beverage
1 cup chopped pecans
Directions
In a sauce pan, combine reserved cherry juice and pineapple juice to equal 1 cup. Bring to boil, add gelatin and whisk together. Remove from heat and add cream cheese and blend together until smooth.
Add cola and beat until mixture becomes fluffy. Fold in cherries, pineapple, and nuts. Pour into molded container, chill 6 to 8 hours or until firm.
1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1 (15 ounce) can crushed pineapple, drained with juice reserved
1 (6 ounce) package cherry gelatin
1 (3 ounce) package cream cheese
6 fluid ounces cola-flavored carbonated beverage
1 cup chopped pecans
Directions
In a sauce pan, combine reserved cherry juice and pineapple juice to equal 1 cup. Bring to boil, add gelatin and whisk together. Remove from heat and add cream cheese and blend together until smooth.
Add cola and beat until mixture becomes fluffy. Fold in cherries, pineapple, and nuts. Pour into molded container, chill 6 to 8 hours or until firm.
Recipe : Alaskan Halibut Lasagna
Ingredients
6 tablespoons butter or margarine, divided
1 1/2 pounds halibut steaks, bones removed and cut into 1 inch cubes
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/3 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups chicken broth
1 cup heavy whipping cream
8 ounces lasagna noodles, cooked and drained
2 cups shredded Swiss cheese
Minced fresh parsley
Directions
In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired.
6 tablespoons butter or margarine, divided
1 1/2 pounds halibut steaks, bones removed and cut into 1 inch cubes
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/3 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups chicken broth
1 cup heavy whipping cream
8 ounces lasagna noodles, cooked and drained
2 cups shredded Swiss cheese
Minced fresh parsley
Directions
In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired.
Recipe : Breadless Stuffing
Ingredients
2 tablespoons olive oil
1 (4 ounce) package sliced fresh mushrooms
2 cloves garlic, chopped
1/2 cup diced celery
1/3 cup diced onion
1/2 cup water
1 1/2 cubes chicken bouillon
2 (12 ounce) cans garbanzo beans, drained and rinsed
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.
2 tablespoons olive oil
1 (4 ounce) package sliced fresh mushrooms
2 cloves garlic, chopped
1/2 cup diced celery
1/3 cup diced onion
1/2 cup water
1 1/2 cubes chicken bouillon
2 (12 ounce) cans garbanzo beans, drained and rinsed
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.
Recipe : Birthday Bones
Ingredients
2 cups whole wheat flour
1 tablespoon baking powder
1 cup unsalted natural peanut butter
1 cup skim milk
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the flour and baking powder; set aside.
In a medium bowl, mix together the peanut butter and milk. Stir in the flour mixture until well blended. Turn out dough onto a lightly floured surface and knead until smooth. Roll out to 1/4 inch thickness and cut into shapes using cookie cutters. Place 2 inches apart onto the prepared cookie sheets.
Bake for 20 minutes in the preheated oven, or until lightly brown. Remove from cookie sheets to cool on wire racks.
2 cups whole wheat flour
1 tablespoon baking powder
1 cup unsalted natural peanut butter
1 cup skim milk
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the flour and baking powder; set aside.
In a medium bowl, mix together the peanut butter and milk. Stir in the flour mixture until well blended. Turn out dough onto a lightly floured surface and knead until smooth. Roll out to 1/4 inch thickness and cut into shapes using cookie cutters. Place 2 inches apart onto the prepared cookie sheets.
Bake for 20 minutes in the preheated oven, or until lightly brown. Remove from cookie sheets to cool on wire racks.
Recipe : Butterscotch Brownies in a Jar
Ingredients
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup flaked coconut
3/4 cup chopped pecans
2 cups packed brown sugar
Directions
To a one liter jar, add flour, baking powder, and salt; stir together, and pack down. Then add and pack down remaining ingredients in this order: coconut, pecans, brown sugar.
Attach a label with the following instructions: Butterscotch Brownies in a Jar 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. 2. Empty jar of brownie mix into a large mixing bowl; stir to break up lumps. Add 3/4 cup softened butter, 2 beaten eggs, and 2 teaspoons of vanilla extract; mix until well blended. Spread batter evenly in the prepared pan. 3. Bake for 25 minutes. Allow to cool in the pan some before cutting into squares.
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup flaked coconut
3/4 cup chopped pecans
2 cups packed brown sugar
Directions
To a one liter jar, add flour, baking powder, and salt; stir together, and pack down. Then add and pack down remaining ingredients in this order: coconut, pecans, brown sugar.
Attach a label with the following instructions: Butterscotch Brownies in a Jar 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. 2. Empty jar of brownie mix into a large mixing bowl; stir to break up lumps. Add 3/4 cup softened butter, 2 beaten eggs, and 2 teaspoons of vanilla extract; mix until well blended. Spread batter evenly in the prepared pan. 3. Bake for 25 minutes. Allow to cool in the pan some before cutting into squares.
Recipe : Azuki Ice Cream (Japanese Red Beans Ice Cream)
Ingredients
1 cup dry adzuki beans
1/3 cup white sugar
2 teaspoons lemon juice
3 1/2 cups water
1 cup heavy cream
4 egg yolks
2/3 cup white sugar
1 teaspoon vanilla extract
Directions
In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate.
Strain the bean mixture through a sieve - I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold.
In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
1 cup dry adzuki beans
1/3 cup white sugar
2 teaspoons lemon juice
3 1/2 cups water
1 cup heavy cream
4 egg yolks
2/3 cup white sugar
1 teaspoon vanilla extract
Directions
In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate.
Strain the bean mixture through a sieve - I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold.
In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
Recipe : Ally's Chocolate Chip Cookies
Ingredients
3 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup margarine
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Soak the rolled oats in the milk for at least ten minutes.
Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the margarine, brown sugar and white sugar. Stir in the eggs and vanilla. Add the sifted ingredients, and mix well. Then stir in the oat mixture and chocolate chips.
Drop dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until cookies are golden brown. Cool on baking sheets or remove to cool on wire racks.
3 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup margarine
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Soak the rolled oats in the milk for at least ten minutes.
Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the margarine, brown sugar and white sugar. Stir in the eggs and vanilla. Add the sifted ingredients, and mix well. Then stir in the oat mixture and chocolate chips.
Drop dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until cookies are golden brown. Cool on baking sheets or remove to cool on wire racks.
Recipe : Baked Pork Chimichangas
Ingredients
1 pound dried pinto beans
1 (3 pound) boneless pork loin roast, trimmed
3 (4 ounce) cans chopped green chilies
1 large onion, chopped
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 (6 inch) flour tortillas
4 cups shredded reduced-fat Cheddar cheese
2 cups picante sauce
1 egg white
2 teaspoons water
Directions
Place beans in a soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
Place roast in a Dutch oven. In a bowl, combine chillies, onion, chili powder and beans. Spoon over roast. Cover and bake at 325 degrees F for 1-1/2 hours. Stir in broth; cover and bake 30-45 minutes longer or until a meat thermometer reads 160 degrees F. Increase oven temperature to 350 degrees F.
Remove meat and shred with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with picante sauce. Fold sides and ends over filling and roll up. Place seam side down on two 15-in. x 10-in. x 1-in. baking pans coated with nonstick cooking spray.
In a bowl, whisk egg white and water; brush over top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through. Serve immediately or cool, wrap and freeze for up to 3 months.
1 pound dried pinto beans
1 (3 pound) boneless pork loin roast, trimmed
3 (4 ounce) cans chopped green chilies
1 large onion, chopped
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 (6 inch) flour tortillas
4 cups shredded reduced-fat Cheddar cheese
2 cups picante sauce
1 egg white
2 teaspoons water
Directions
Place beans in a soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
Place roast in a Dutch oven. In a bowl, combine chillies, onion, chili powder and beans. Spoon over roast. Cover and bake at 325 degrees F for 1-1/2 hours. Stir in broth; cover and bake 30-45 minutes longer or until a meat thermometer reads 160 degrees F. Increase oven temperature to 350 degrees F.
Remove meat and shred with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with picante sauce. Fold sides and ends over filling and roll up. Place seam side down on two 15-in. x 10-in. x 1-in. baking pans coated with nonstick cooking spray.
In a bowl, whisk egg white and water; brush over top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through. Serve immediately or cool, wrap and freeze for up to 3 months.
Recipe : Asian Flank Steak Stir-Fry
Ingredients
4 ounces uncooked Asian rice noodles
2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14 ounce) package frozen stir fry vegetable blend
1 1/2 cups shredded carrots
2 teaspoons sesame oil, divided
1 1/2 pounds beef flank steak, cut into thin strips
2 teaspoons sesame seeds, toasted
Directions
In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds.
4 ounces uncooked Asian rice noodles
2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14 ounce) package frozen stir fry vegetable blend
1 1/2 cups shredded carrots
2 teaspoons sesame oil, divided
1 1/2 pounds beef flank steak, cut into thin strips
2 teaspoons sesame seeds, toasted
Directions
In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds.
Recipe : Best Soup This Side Of The Mississippi
Ingredients
1 pound dry black-eyed peas
1 (5 ounce) can ham
1 carrot, chopped
1 small onion, chopped
salt and pepper to taste
Directions
In a large pot with enough water to cover, soak the black-eyed peas 6 to 8 hours, or overnight.
Stir ham, carrot, onion, salt, and pepper into the pot. Cover all ingredients with water, and bring to a boil. Reduce heat, and simmer 2 1/2 hours, or until black-eyed peas are tender. Stir occasionally and add water as necessary to keep ingredients covered.
1 pound dry black-eyed peas
1 (5 ounce) can ham
1 carrot, chopped
1 small onion, chopped
salt and pepper to taste
Directions
In a large pot with enough water to cover, soak the black-eyed peas 6 to 8 hours, or overnight.
Stir ham, carrot, onion, salt, and pepper into the pot. Cover all ingredients with water, and bring to a boil. Reduce heat, and simmer 2 1/2 hours, or until black-eyed peas are tender. Stir occasionally and add water as necessary to keep ingredients covered.
Recipe : Apple Walnut Cake
Ingredients
4 cups apples, cored and chopped
2 cups white sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4 cups apples, cored and chopped
2 cups white sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Recipe : Blue Cheese Hot Wings!
Ingredients
30 chicken wings, cut apart at joints, wing tips discarded
2 teaspoons ground cayenne pepper
2 teaspoons seasoned salt
1 cup Louisiana-style hot sauce
1/3 cup molasses
1 teaspoon liquid mesquite smoke flavoring
1/2 cup chopped onion
1/2 cup chopped green bell pepper
4 cloves garlic, minced
2 cups prepared blue cheese dressing
Directions
Preheat oven to 375 degrees F (190 degrees C). Sprinkle the chicken wings on all sides with cayenne pepper and seasoned salt, and spread in a single layer into a large baking dish.
Bake the wings in the preheated oven until the skin is browned and crisp, 30 to 40 minutes, turning the wings over halfway through cooking for even browning.
While the wings are baking, combine hot sauce, molasses, and liquid smoke flavoring in a saucepan over medium-low heat. Stir in the onion, green pepper, and garlic, and bring the mixture to a boil. Stir in the blue cheese dressing. Reduce heat to a simmer, and cook until the onions are translucent, about 5 minutes. Remove from heat.
Transfer the wings from the baking dish to paper towels to drain excess grease. Pour off any excess fat from the dish, and return the wings to the dish. Pour the sauce evenly over the wings, turning them over with a spatula or tongs to coat all sides with sauce.
Return to the oven and bake until the sauce has thickened and cooked onto the wings, about 20 minutes. Cool for about 5 minutes before serving.
30 chicken wings, cut apart at joints, wing tips discarded
2 teaspoons ground cayenne pepper
2 teaspoons seasoned salt
1 cup Louisiana-style hot sauce
1/3 cup molasses
1 teaspoon liquid mesquite smoke flavoring
1/2 cup chopped onion
1/2 cup chopped green bell pepper
4 cloves garlic, minced
2 cups prepared blue cheese dressing
Directions
Preheat oven to 375 degrees F (190 degrees C). Sprinkle the chicken wings on all sides with cayenne pepper and seasoned salt, and spread in a single layer into a large baking dish.
Bake the wings in the preheated oven until the skin is browned and crisp, 30 to 40 minutes, turning the wings over halfway through cooking for even browning.
While the wings are baking, combine hot sauce, molasses, and liquid smoke flavoring in a saucepan over medium-low heat. Stir in the onion, green pepper, and garlic, and bring the mixture to a boil. Stir in the blue cheese dressing. Reduce heat to a simmer, and cook until the onions are translucent, about 5 minutes. Remove from heat.
Transfer the wings from the baking dish to paper towels to drain excess grease. Pour off any excess fat from the dish, and return the wings to the dish. Pour the sauce evenly over the wings, turning them over with a spatula or tongs to coat all sides with sauce.
Return to the oven and bake until the sauce has thickened and cooked onto the wings, about 20 minutes. Cool for about 5 minutes before serving.
Recipe : Apple-Glazed Pork Chops
Ingredients
1/2 cup SMUCKER'S� Apple Jelly
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
4 (1-inch-thick) pork chops
2 small baking apples, cored and sliced
Directions
Combine first four ingredients in saucepan; cook over low heat, stirring occasionally, until jelly melts. Keep warm.
Place pork chops on rack in broiler pan. Broil five inches from heat, seven minutes on each side.
Remove from oven; brush one side with jelly glaze, and broil three minutes. Flip and brush other side with glaze; top with apple slices, and drizzle with remaining glaze. Broil three minutes.
1/2 cup SMUCKER'S� Apple Jelly
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
4 (1-inch-thick) pork chops
2 small baking apples, cored and sliced
Directions
Combine first four ingredients in saucepan; cook over low heat, stirring occasionally, until jelly melts. Keep warm.
Place pork chops on rack in broiler pan. Broil five inches from heat, seven minutes on each side.
Remove from oven; brush one side with jelly glaze, and broil three minutes. Flip and brush other side with glaze; top with apple slices, and drizzle with remaining glaze. Broil three minutes.
Recipe : Breakfast in Bangkok
Ingredients
1 Gala apple, peeled and quartered
1/4 cup coconut milk
1/4 teaspoon grated fresh ginger root
Directions
Run the carrots and apple through a juice extractor and pour the resulting juice into a glass. Stir in the coconut milk and garnish with freshly grated ginger root.
1 Gala apple, peeled and quartered
1/4 cup coconut milk
1/4 teaspoon grated fresh ginger root
Directions
Run the carrots and apple through a juice extractor and pour the resulting juice into a glass. Stir in the coconut milk and garnish with freshly grated ginger root.
Recipe : Apricot Baked Ham
Ingredients
1 (5 pound) fully-cooked, bone-in ham
20 whole cloves
1/2 cup apricot preserves
3 tablespoons dry mustard
1/2 cup packed light brown sugar
Directions
Score the surface of the ham with shallow diamond-shaped cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees F for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees F.
1 (5 pound) fully-cooked, bone-in ham
20 whole cloves
1/2 cup apricot preserves
3 tablespoons dry mustard
1/2 cup packed light brown sugar
Directions
Score the surface of the ham with shallow diamond-shaped cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees F for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees F.
Recipe : Beef Tenderloin in a Port Shiitake Reduction
Ingredients
1 1/2 pounds beef tenderloin, cut into 1-inch cubes
salt and pepper to taste
2 tablespoons extra-virgin olive oil, divided
2 cups shiitake mushrooms, thinly sliced
2 cups port wine
1 tablespoon seedless raspberry jam
1 teaspoon Worcestershire sauce
1 cup beef broth
Directions
Season the tenderloin cubes with salt and pepper to taste and set aside at room temperature as you continue preparing the recipe.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook until they have wilted and are beginning to turn golden brown, about 5 minutes. Remove the mushrooms from the skillet and set aside; heat the remaining olive oil in the skillet until it begins to smoke, the sprinkle in the cubed beef tenderloin. Cook on all sides until browned on the outside and the meat is cooked just under your desired degree of doneness, about 5 minutes for medium rare. Remove the steak from the skillet and set aside.
Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced by half, then whisk in the raspberry jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to 1/2 cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat.
1 1/2 pounds beef tenderloin, cut into 1-inch cubes
salt and pepper to taste
2 tablespoons extra-virgin olive oil, divided
2 cups shiitake mushrooms, thinly sliced
2 cups port wine
1 tablespoon seedless raspberry jam
1 teaspoon Worcestershire sauce
1 cup beef broth
Directions
Season the tenderloin cubes with salt and pepper to taste and set aside at room temperature as you continue preparing the recipe.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook until they have wilted and are beginning to turn golden brown, about 5 minutes. Remove the mushrooms from the skillet and set aside; heat the remaining olive oil in the skillet until it begins to smoke, the sprinkle in the cubed beef tenderloin. Cook on all sides until browned on the outside and the meat is cooked just under your desired degree of doneness, about 5 minutes for medium rare. Remove the steak from the skillet and set aside.
Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced by half, then whisk in the raspberry jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to 1/2 cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat.
Recipe : Andy's Barbeque Pork
Ingredients
10 pounds pork shoulder roast
1 tablespoon ground black pepper
1 teaspoon ground cayenne pepper
1 (18 ounce) bottle barbeque sauce
2 yellow onions, quartered
1/4 cup Worcestershire sauce
8 cloves garlic, halved
2 cups Burgundy wine
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
Directions
Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C).
Place onions, Worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 165 degrees F (75 degrees C).
10 pounds pork shoulder roast
1 tablespoon ground black pepper
1 teaspoon ground cayenne pepper
1 (18 ounce) bottle barbeque sauce
2 yellow onions, quartered
1/4 cup Worcestershire sauce
8 cloves garlic, halved
2 cups Burgundy wine
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
Directions
Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C).
Place onions, Worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 165 degrees F (75 degrees C).
Subscribe to:
Posts (Atom)