Ingredients
1 tablespoon butter
2 cups fresh strawberries, hulled and halved
1/4 cup granular sucrolose sweetener (such as Splenda�)
1 tablespoon balsamic vinegar
4 scoops low-fat vanilla ice cream
Directions
Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.
Tuesday, May 31, 2011
Recipe : Bloody Broken Glass Cupcakes
Ingredients
1 (18.25 ounce) package white cake mix
1 cup water
1/3 cup vegetable oil
1 (16 ounce) can white frosting
Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar
Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.
1 (18.25 ounce) package white cake mix
1 cup water
1/3 cup vegetable oil
1 (16 ounce) can white frosting
Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar
Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.
Recipe : Apple Jack Shot
Ingredients
1 fluid ounce whiskey
1 fluid ounce sour apple schnapps
Directions
Pour whiskey and sour apple schnapps into a shot glass and serve.
1 fluid ounce whiskey
1 fluid ounce sour apple schnapps
Directions
Pour whiskey and sour apple schnapps into a shot glass and serve.
Recipe : Beef and Tomato Pie
Ingredients
1 pound ground beef
1 large onion, chopped
2 tablespoons ketchup
1/2 teaspoon salt
2 cups biscuit/baking mix
2/3 cup milk
1 cup diced fresh tomato
1/2 cup shredded Cheddar cheese
Directions
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove from the heat. Stir in ketchup and salt; set aside.
Combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface and knead 6-8 times. Roll into a 10-in. circle; transfer to a greased 9-in. pie plate. Flute edges. Spoon meat mixture into crust. Sprinkle with tomatoes.
Bake at 425 degrees for 20-25 minutes. Sprinkle with cheese; bake 2 minutes longer or until cheese is melted.
1 pound ground beef
1 large onion, chopped
2 tablespoons ketchup
1/2 teaspoon salt
2 cups biscuit/baking mix
2/3 cup milk
1 cup diced fresh tomato
1/2 cup shredded Cheddar cheese
Directions
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove from the heat. Stir in ketchup and salt; set aside.
Combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface and knead 6-8 times. Roll into a 10-in. circle; transfer to a greased 9-in. pie plate. Flute edges. Spoon meat mixture into crust. Sprinkle with tomatoes.
Bake at 425 degrees for 20-25 minutes. Sprinkle with cheese; bake 2 minutes longer or until cheese is melted.
Recipe : Bob's Stuffed Mushrooms
Ingredients
20 mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
1/2 cup melted butter
1 small onion, chopped
1/2 cup grated Parmesan cheese
3/4 cup Italian bread crumbs
2 cloves garlic, minced
2 tablespoons dried parsley
2 tablespoons Italian seasoning
1/2 tablespoon ground black pepper
1/2 cup shredded mozzarella cheese
1 cup melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.
Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.
Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.
20 mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
1/2 cup melted butter
1 small onion, chopped
1/2 cup grated Parmesan cheese
3/4 cup Italian bread crumbs
2 cloves garlic, minced
2 tablespoons dried parsley
2 tablespoons Italian seasoning
1/2 tablespoon ground black pepper
1/2 cup shredded mozzarella cheese
1 cup melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.
Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.
Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.
Recipe : Almond Crunch Oatmeal
Ingredients
1/2 cup quick or old-fashioned oatmeal
1/4 cup sliced almonds
2 tablespoons honey
3 cups Silk Pure Almond Original or Vanilla
2 teaspoons cinnamon
2 cups quick or old-fashioned oatmeal
Directions
Preheat oven to 350 degrees. In a small bowl toss together 1/2 cup oatmeal, almonds and honey. Spread on a baking sheet and bake until lightly toasted, about 5-7 minutes
Meanwhile, prepare oatmeal. In a medium saucepan bring Silk Pure Almond to a boil over medium heat. Stir in cinnamon and 2 cups oats and cook according to oatmeal package directions, usually about 2-3 minutes for quick oats, 5-7 minutes for old fashioned oats. Pour oatmeal into bowls and sprinkle with topping.
1/2 cup quick or old-fashioned oatmeal
1/4 cup sliced almonds
2 tablespoons honey
3 cups Silk Pure Almond Original or Vanilla
2 teaspoons cinnamon
2 cups quick or old-fashioned oatmeal
Directions
Preheat oven to 350 degrees. In a small bowl toss together 1/2 cup oatmeal, almonds and honey. Spread on a baking sheet and bake until lightly toasted, about 5-7 minutes
Meanwhile, prepare oatmeal. In a medium saucepan bring Silk Pure Almond to a boil over medium heat. Stir in cinnamon and 2 cups oats and cook according to oatmeal package directions, usually about 2-3 minutes for quick oats, 5-7 minutes for old fashioned oats. Pour oatmeal into bowls and sprinkle with topping.
Recipe : Banana Cake III
Ingredients
1 cup white sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 cup water
1 cup mashed bananas
1 pinch salt
1 cup mayonnaise
1 (8 ounce) package cream cheese
1 cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
3/4 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round pans.
Combine sugar, flour, baking soda, water, mashed bananas, salt, and mayonnaise. Mix together, and pour into the cake pans.
Bake cake about 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and cool on wire racks.
In a mixing bowl, blend cream cheese and butter or margarine together. Gradually add sugar and vanilla, and mix well. Stir in nuts. Fill and frost the cake.
1 cup white sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 cup water
1 cup mashed bananas
1 pinch salt
1 cup mayonnaise
1 (8 ounce) package cream cheese
1 cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
3/4 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round pans.
Combine sugar, flour, baking soda, water, mashed bananas, salt, and mayonnaise. Mix together, and pour into the cake pans.
Bake cake about 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and cool on wire racks.
In a mixing bowl, blend cream cheese and butter or margarine together. Gradually add sugar and vanilla, and mix well. Stir in nuts. Fill and frost the cake.
Recipe : Asian Noodles with Chicken
Ingredients
8 ounces uncooked angel hair pasta
1/3 cup stir-fry sauce
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon vegetable oil
1 medium sweet red pepper, julienned
1 medium onion, cut into thin wedges
1 tablespoon minced fresh cilantro
1 teaspoon sesame oil
1 tablespoon sesame seeds
Directions
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside.
In a large skillet, saute chicken in oil until browned. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute.
Drain pasta and toss with sesame oil. Serve chicken mixture over pasta; sprinkle with sesame seeds.
8 ounces uncooked angel hair pasta
1/3 cup stir-fry sauce
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon vegetable oil
1 medium sweet red pepper, julienned
1 medium onion, cut into thin wedges
1 tablespoon minced fresh cilantro
1 teaspoon sesame oil
1 tablespoon sesame seeds
Directions
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside.
In a large skillet, saute chicken in oil until browned. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute.
Drain pasta and toss with sesame oil. Serve chicken mixture over pasta; sprinkle with sesame seeds.
Recipe : Betty's Famous Eggnog
Ingredients
12 eggs, separated
4 1/2 cups white sugar
1 (750 milliliter) bottle bourbon
1/2 (750 milliliter) bottle dark rum
1 1/2 quarts whipping cream
2 cups half-and-half (or whole milk)
1 1/2 cups brandy
1 tablespoon ground nutmeg, for garnish
Directions
Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
Serve in small cups or glasses dusted with a pinch of nutmeg.
12 eggs, separated
4 1/2 cups white sugar
1 (750 milliliter) bottle bourbon
1/2 (750 milliliter) bottle dark rum
1 1/2 quarts whipping cream
2 cups half-and-half (or whole milk)
1 1/2 cups brandy
1 tablespoon ground nutmeg, for garnish
Directions
Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
Serve in small cups or glasses dusted with a pinch of nutmeg.
Recipe : Broccoli Bean Bake
Ingredients
6 cups broccoli florets
1 small onion, chopped
2 garlic cloves, minced
3 tablespoons butter or margarine, divided
1 (15.5 ounce) can great northern beans, rinsed and drained
1 (4 ounce) jar diced pimientos, drained
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded Cheddar cheese
3 tablespoons dry bread crumbs
Directions
Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Meanwhile, in a skillet, saute onion and garlic in 1 tablespoon butter. Spread in a greased 11-in. x 7-in. x 2-in. baking dish. Drain broccoli; place over onion mixture. Top with beans and pimientos. Sprinkle with oregano, salt, pepper, cheese and bread crumbs. Melt remaining butter; pour over the top.
Bake, uncovered, at 375 degrees for 20 minutes or until heated through.
6 cups broccoli florets
1 small onion, chopped
2 garlic cloves, minced
3 tablespoons butter or margarine, divided
1 (15.5 ounce) can great northern beans, rinsed and drained
1 (4 ounce) jar diced pimientos, drained
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded Cheddar cheese
3 tablespoons dry bread crumbs
Directions
Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Meanwhile, in a skillet, saute onion and garlic in 1 tablespoon butter. Spread in a greased 11-in. x 7-in. x 2-in. baking dish. Drain broccoli; place over onion mixture. Top with beans and pimientos. Sprinkle with oregano, salt, pepper, cheese and bread crumbs. Melt remaining butter; pour over the top.
Bake, uncovered, at 375 degrees for 20 minutes or until heated through.
Recipe : Banana Split Bread
Ingredients
1/2 cup butter or margarine, softened
1 cup sugar
1 cup mashed ripe bananas
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup chopped pecans
Directions
In a mixing bowl, cream butter and sugar. beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
1/2 cup butter or margarine, softened
1 cup sugar
1 cup mashed ripe bananas
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup chopped pecans
Directions
In a mixing bowl, cream butter and sugar. beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Recipe : Apple Spice Syrup
Ingredients
1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 3/4 cups apple juice or cider
Directions
In a saucepan, combine brown sugar, cornstarch, allspice and nutmeg; mix well. Add juice or cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened.
1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 3/4 cups apple juice or cider
Directions
In a saucepan, combine brown sugar, cornstarch, allspice and nutmeg; mix well. Add juice or cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened.
Recipe : Baked Fennel with Parmesan
Ingredients
2 fennel bulbs
1 tablespoon butter
3/4 cup half-and-half cream
3/4 cup creme fraiche
1/4 cup grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.
2 fennel bulbs
1 tablespoon butter
3/4 cup half-and-half cream
3/4 cup creme fraiche
1/4 cup grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.
Recipe : Almond Crusted Chevre and Grape Truffles
Ingredients
4 ounces chevre, crumbled
2 ounces cream cheese, softened
2 tablespoons port wine
salt and pepper to taste
1/2 cup whole almonds, toasted and finely chopped
1/4 cup chives, finely chopped
Directions
In a bowl, mix together chevre and cream cheese with a fork. Add port wine and a pinch of salt and pepper; mix until smooth. Chill 30 minutes.
Scoop 1 tablespoon cheese mixture. Press grape into mixture. Using plastic wrap, cover grape with cheese and roll into little ball with grape inside. Remove plastic wrap. Continue making rest of truffles.
Toast almonds stovetop in a dry fry pan until light brown in color. Lay out on large cutting board to cool. Using large knife, finely chop almonds. (Alternatively, for ground almonds, use a grinder or food processor.)
Spread almonds onto plate. Finely chop chives and combine with almonds. Roll Roll each truffle ball in almonds and coat evenly.
Refrigerate, covered until serving.
4 ounces chevre, crumbled
2 ounces cream cheese, softened
2 tablespoons port wine
salt and pepper to taste
1/2 cup whole almonds, toasted and finely chopped
1/4 cup chives, finely chopped
Directions
In a bowl, mix together chevre and cream cheese with a fork. Add port wine and a pinch of salt and pepper; mix until smooth. Chill 30 minutes.
Scoop 1 tablespoon cheese mixture. Press grape into mixture. Using plastic wrap, cover grape with cheese and roll into little ball with grape inside. Remove plastic wrap. Continue making rest of truffles.
Toast almonds stovetop in a dry fry pan until light brown in color. Lay out on large cutting board to cool. Using large knife, finely chop almonds. (Alternatively, for ground almonds, use a grinder or food processor.)
Spread almonds onto plate. Finely chop chives and combine with almonds. Roll Roll each truffle ball in almonds and coat evenly.
Refrigerate, covered until serving.
Recipe : Butter Cookies III
Ingredients
2 cups butter
8 cups all-purpose flour
2 cups white sugar
6 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter or margarine over low heat. Remove from heat and add 4 cups of flour and the sugar. Beat eggs in one at a time until it is all blended. Slowly add in the remaining 4 cups of flour.
Roll out the dough on a floured area to a thickness of about an 1/4 of an inch. Cut cookies using cookie cutters and place the cut outs about 1 inch apart on the cookie sheet.
Bake for 12 to 15 minutes until brown on the edges.
2 cups butter
8 cups all-purpose flour
2 cups white sugar
6 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter or margarine over low heat. Remove from heat and add 4 cups of flour and the sugar. Beat eggs in one at a time until it is all blended. Slowly add in the remaining 4 cups of flour.
Roll out the dough on a floured area to a thickness of about an 1/4 of an inch. Cut cookies using cookie cutters and place the cut outs about 1 inch apart on the cookie sheet.
Bake for 12 to 15 minutes until brown on the edges.
Recipe : Balsamic Vinaigrette
Ingredients
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 clove crushed garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste
Directions
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 clove crushed garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste
Directions
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
Recipe : Bacon-Roasted Chicken with Potatoes
Ingredients
6 chicken thighs
6 chicken drumsticks
12 slices center-cut bacon
salt and black pepper to taste
1 onion, coarsely chopped
1 1/2 pounds baby Dutch yellow potatoes
Seasoning Mix:
2 tablespoons dried chives
2 tablespoons dried basil
1 tablespoon garlic powder
1 tablespoon adobo seasoning
1 tablespoon ground black pepper
1 teaspoon salt, or to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.
6 chicken thighs
6 chicken drumsticks
12 slices center-cut bacon
salt and black pepper to taste
1 onion, coarsely chopped
1 1/2 pounds baby Dutch yellow potatoes
Seasoning Mix:
2 tablespoons dried chives
2 tablespoons dried basil
1 tablespoon garlic powder
1 tablespoon adobo seasoning
1 tablespoon ground black pepper
1 teaspoon salt, or to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.
Recipe : Broccoli Fish Bake
Ingredients
1 (10 ounce) package frozen broccoli spears, cooked and drained
1 pound fresh or thawed frozen firm white fish fillets (cod, haddock or halibut)
1 (10.75 ounce) can Campbell's� Condensed Cream of Broccoli Soup
1/3 cup milk
1/4 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 teaspoon butter, melted
1/8 teaspoon paprika
Directions
Arrange broccoli in 2-quart shallow baking dish. Top with fish. Mix soup and milk and pour over fish. Sprinkle with cheese.
Mix bread crumbs, butter and paprika and sprinkle on top. Bake at 450 degrees F for 20 minutes or until fish is done.
1 (10 ounce) package frozen broccoli spears, cooked and drained
1 pound fresh or thawed frozen firm white fish fillets (cod, haddock or halibut)
1 (10.75 ounce) can Campbell's� Condensed Cream of Broccoli Soup
1/3 cup milk
1/4 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 teaspoon butter, melted
1/8 teaspoon paprika
Directions
Arrange broccoli in 2-quart shallow baking dish. Top with fish. Mix soup and milk and pour over fish. Sprinkle with cheese.
Mix bread crumbs, butter and paprika and sprinkle on top. Bake at 450 degrees F for 20 minutes or until fish is done.
Recipe : Apple-Stuffed Acorn Squash
Ingredients
1 medium acorn squash
1 cup chopped, peeled apple
4 teaspoons honey
2 teaspoons butter
1/8 teaspoon ground cinnamon
Directions
Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan. Fill centers with apple. Cover and bake at 400 degrees F for 30 minutes.
In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered, 25-30 minutes longer or until tender.
1 medium acorn squash
1 cup chopped, peeled apple
4 teaspoons honey
2 teaspoons butter
1/8 teaspoon ground cinnamon
Directions
Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan. Fill centers with apple. Cover and bake at 400 degrees F for 30 minutes.
In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered, 25-30 minutes longer or until tender.
Recipe : Barbeque Sauce I
Ingredients
6 tablespoons lemon juice
1/2 cup cider vinegar
1 tablespoon brown sugar
1/4 cup Worcestershire sauce
1 cup ketchup
1/2 teaspoon mustard powder
Directions
In a small saucepan over low heat, combine the lemon juice, vinegar, brown sugar, Worcestershire sauce, ketchup and mustard powder and stir well. Simmer for 10 minutes, remove from heat and allow to cool.
6 tablespoons lemon juice
1/2 cup cider vinegar
1 tablespoon brown sugar
1/4 cup Worcestershire sauce
1 cup ketchup
1/2 teaspoon mustard powder
Directions
In a small saucepan over low heat, combine the lemon juice, vinegar, brown sugar, Worcestershire sauce, ketchup and mustard powder and stir well. Simmer for 10 minutes, remove from heat and allow to cool.
Recipe : Breakfast Sausage Casserole
Ingredients
1 pound breakfast sausage
8 slices bread, cubed
4 cups shredded Cheddar cheese
1/2 teaspoon salt
3/4 teaspoon dry mustard powder
2 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
Directions
Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.
1 pound breakfast sausage
8 slices bread, cubed
4 cups shredded Cheddar cheese
1/2 teaspoon salt
3/4 teaspoon dry mustard powder
2 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
Directions
Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.
Recipe : Brown Lady Drink
Ingredients
2 tablespoons vodka
2 tablespoons Irish cream liqueur
2 tablespoons rum cream liqueur
2 tablespoons coffee flavored liqueur
1/4 cup coconut cream
1 1/2 cups ice cubes
Directions
In a blender, combine the vodka, Irish cream liqueur, rum cream liqueur, coconut cream and ice cubes. Cover, and blend for about 1 minute. Pour into two glasses.
2 tablespoons vodka
2 tablespoons Irish cream liqueur
2 tablespoons rum cream liqueur
2 tablespoons coffee flavored liqueur
1/4 cup coconut cream
1 1/2 cups ice cubes
Directions
In a blender, combine the vodka, Irish cream liqueur, rum cream liqueur, coconut cream and ice cubes. Cover, and blend for about 1 minute. Pour into two glasses.
Recipe : Boston Cooler
Ingredients
1 (12 fluid ounce) can or bottle ginger ale
3 scoops vanilla ice cream
Directions
Combine the ginger ale and ice cream in a blender; blend until smooth.
1 (12 fluid ounce) can or bottle ginger ale
3 scoops vanilla ice cream
Directions
Combine the ginger ale and ice cream in a blender; blend until smooth.
Recipe : Best Rolls Ever!
Ingredients
2 cups water
1 cup butter
1 cup white sugar
1/2 cup water
1 teaspoon white sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 1/2 cups self-rising flour
Directions
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
In another bowl, mix 1 cup sugar and eggs.
In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.
2 cups water
1 cup butter
1 cup white sugar
1/2 cup water
1 teaspoon white sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 1/2 cups self-rising flour
Directions
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
In another bowl, mix 1 cup sugar and eggs.
In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.
Recipe : Brandied Shrimp with Pasta
Ingredients
1 (16 ounce) package dry fettuccini noodles
1/4 cup olive oil
1 pound shrimp, peeled and deveined
6 green onions, thinly sliced
4 cloves garlic, thinly sliced
1/4 cup brandy
2 large tomatoes, diced
1/2 cup dry white wine
1/2 cup butter
1/2 cup chopped fresh basil
2 teaspoons salt
1 teaspoon pepper
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a large skillet over medium heat. Saute shrimp until pink. Stir in green onions, garlic and brandy. Carefully ignite brandy with a match, or the gas flame. Cook for 2 minutes. Add chopped tomatoes, and cook 2 minutes. Stir in wine and butter, and season with basil, salt and pepper. Cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated.
1 (16 ounce) package dry fettuccini noodles
1/4 cup olive oil
1 pound shrimp, peeled and deveined
6 green onions, thinly sliced
4 cloves garlic, thinly sliced
1/4 cup brandy
2 large tomatoes, diced
1/2 cup dry white wine
1/2 cup butter
1/2 cup chopped fresh basil
2 teaspoons salt
1 teaspoon pepper
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a large skillet over medium heat. Saute shrimp until pink. Stir in green onions, garlic and brandy. Carefully ignite brandy with a match, or the gas flame. Cook for 2 minutes. Add chopped tomatoes, and cook 2 minutes. Stir in wine and butter, and season with basil, salt and pepper. Cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated.
Recipe : Apricot-Glazed Shrimp
Ingredients
2 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons apricot preserves
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame seeds, toasted
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1/4 cup sliced green onions
1 garlic clove, minced
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sliced water chestnuts, drained
1 1/2 cups hot cooked rice
Directions
In a bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside. In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.
2 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons apricot preserves
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame seeds, toasted
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1/4 cup sliced green onions
1 garlic clove, minced
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sliced water chestnuts, drained
1 1/2 cups hot cooked rice
Directions
In a bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside. In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.
Recipe : After-School Gingersnaps
Ingredients
3/4 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup dark molasses
1 egg, beaten
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
Directions
In a mixing bowl, cream butter, sugars, molasses and egg. Combine flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8-in. thickness and cut into desired shapes. Place on ungreased baking sheets. Bake at 375 degrees F for 5-6 minutes or until set (do not overbake). Remove from pan to cool on wire racks.
3/4 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup dark molasses
1 egg, beaten
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
Directions
In a mixing bowl, cream butter, sugars, molasses and egg. Combine flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8-in. thickness and cut into desired shapes. Place on ungreased baking sheets. Bake at 375 degrees F for 5-6 minutes or until set (do not overbake). Remove from pan to cool on wire racks.
Recipe : Brownie Frosting
Ingredients
6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Directions
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.
6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Directions
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.
Recipe : Apple Crisp IV
Ingredients
2 cups all-purpose flour
2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups packed brown sugar
1 1/2 cups butter
2 quarts peeled, cored and sliced apples
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.
2 cups all-purpose flour
2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups packed brown sugar
1 1/2 cups butter
2 quarts peeled, cored and sliced apples
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.
Recipe : Aaron's Missouri Burger
Ingredients
1 pound lean ground beef
2 teaspoons onion powder
1/4 cup honey mustard
1 teaspoon garlic powder
2 teaspoons crushed red pepper
1/2 teaspoon salt
1/4 cup brown sugar
2 tablespoons olive oil
4 slices Swiss cheese (optional)
4 hamburger buns
Directions
Mix the ground beef, onion powder, honey mustard, garlic powder, crushed red pepper, salt, and brown sugar in a large bowl. Shape into 4 patties.
Heat the olive oil in a large skillet over medium heat. Cook the burgers, turning occasionally, to desired temperature, 15 to 20 minutes for well done. Top each patty with a slice of Swiss cheese shortly before removing from the skillet; serve on hamburger buns.
1 pound lean ground beef
2 teaspoons onion powder
1/4 cup honey mustard
1 teaspoon garlic powder
2 teaspoons crushed red pepper
1/2 teaspoon salt
1/4 cup brown sugar
2 tablespoons olive oil
4 slices Swiss cheese (optional)
4 hamburger buns
Directions
Mix the ground beef, onion powder, honey mustard, garlic powder, crushed red pepper, salt, and brown sugar in a large bowl. Shape into 4 patties.
Heat the olive oil in a large skillet over medium heat. Cook the burgers, turning occasionally, to desired temperature, 15 to 20 minutes for well done. Top each patty with a slice of Swiss cheese shortly before removing from the skillet; serve on hamburger buns.
Recipe : Almond Puff Cake
Ingredients
1/2 cup butter
1/4 teaspoon salt
1 cup water
1/4 cup blanched slivered almonds
1 cup all-purpose flour
2 cups heavy cream
1 cup confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan over medium-high heat, combine butter, salt, water and almonds. Bring to a boil and stir in flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until thoroughly incorporated. Transfer dough to a pastry bag with a number 8 star tip, and pipe pastry in an 8-inch ring, one inch wide, on a baking sheet.
Bake 50 minutes, or until puffed, set and golden brown. Cool on wire rack.
While pastry is baking, combine cream, sugar, vanilla and almond extracts in a medium bowl and chill in refrigerator for 1 hour. Remove from refrigerator and whip with electric mixer until stiff peaks form.
Split cooled ring in half lengthwise using a sharp knife. Scoop out any soft dough. Place bottom half on serving plate, and fill with whipped cream. Place other half of ring on top, sprinkle with confectioners' sugar and serve.
1/2 cup butter
1/4 teaspoon salt
1 cup water
1/4 cup blanched slivered almonds
1 cup all-purpose flour
2 cups heavy cream
1 cup confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan over medium-high heat, combine butter, salt, water and almonds. Bring to a boil and stir in flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until thoroughly incorporated. Transfer dough to a pastry bag with a number 8 star tip, and pipe pastry in an 8-inch ring, one inch wide, on a baking sheet.
Bake 50 minutes, or until puffed, set and golden brown. Cool on wire rack.
While pastry is baking, combine cream, sugar, vanilla and almond extracts in a medium bowl and chill in refrigerator for 1 hour. Remove from refrigerator and whip with electric mixer until stiff peaks form.
Split cooled ring in half lengthwise using a sharp knife. Scoop out any soft dough. Place bottom half on serving plate, and fill with whipped cream. Place other half of ring on top, sprinkle with confectioners' sugar and serve.
Recipe : Brownie Frosting
Ingredients
6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Directions
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.
6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Directions
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.
Recipe : Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!
Ingredients
2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
Directions
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
Directions
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
Recipe : !Ole! Party Salsa
Ingredients
1/2 cup Hidden Valley� Original Ranch� Salad Dressing
1/2 cup thick and chunky mild salsa
Fresh chopped tomatoes and diced green chilies (optional)
Tortilla chips
Directions
Combine Ranch, salsa, tomatoes and chilies, if desired. Chill 1 hour. Serve with tortilla chips.
1/2 cup Hidden Valley� Original Ranch� Salad Dressing
1/2 cup thick and chunky mild salsa
Fresh chopped tomatoes and diced green chilies (optional)
Tortilla chips
Directions
Combine Ranch, salsa, tomatoes and chilies, if desired. Chill 1 hour. Serve with tortilla chips.
Recipe : Apple Chutney
Ingredients
15 tart apples - peeled, cored, and finely chopped
1 yellow onion, quartered
3 (1 inch) pieces fresh ginger root, peeled
1 cup white wine vinegar
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Directions
In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.
15 tart apples - peeled, cored, and finely chopped
1 yellow onion, quartered
3 (1 inch) pieces fresh ginger root, peeled
1 cup white wine vinegar
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Directions
In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.
Recipe : Baked Potato Salad with Dill
Ingredients
4 baking potatoes
4 ounces fresh bean sprouts
1/4 cup coarsely chopped walnuts
4 celery, thinly sliced
4 radishes, sliced
3 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh parsley
1/3 cup mayonnaise
2 tablespoons lemon juice
4 teaspoons Dijon-style prepared mustard
1/4 teaspoon curry powder
Directions
Preheat over to 400 degrees F (200 degrees C). Pierce the potatoes with a fork, and bake in the preheated over for about an hour, or until tender. Remove from oven, let cool, and then chill until cold.
Peel and cube the potatoes, and then add to a large bowl along with the bean sprouts, walnuts, celery, radishes, dill weed and parsley.
Whisk together the mayonnaise, lemon juice, mustard and curry powder.
Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.
4 baking potatoes
4 ounces fresh bean sprouts
1/4 cup coarsely chopped walnuts
4 celery, thinly sliced
4 radishes, sliced
3 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh parsley
1/3 cup mayonnaise
2 tablespoons lemon juice
4 teaspoons Dijon-style prepared mustard
1/4 teaspoon curry powder
Directions
Preheat over to 400 degrees F (200 degrees C). Pierce the potatoes with a fork, and bake in the preheated over for about an hour, or until tender. Remove from oven, let cool, and then chill until cold.
Peel and cube the potatoes, and then add to a large bowl along with the bean sprouts, walnuts, celery, radishes, dill weed and parsley.
Whisk together the mayonnaise, lemon juice, mustard and curry powder.
Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.
Recipe : Brenda's Apple and Pomegranate Crisp
Ingredients
4 medium apples - peeled, cored and sliced
1/2 pomegranate, skin and light-colored membrane removed
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup unsalted butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
Bake for 45 minutes in the preheated oven, until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.
4 medium apples - peeled, cored and sliced
1/2 pomegranate, skin and light-colored membrane removed
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup unsalted butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
Bake for 45 minutes in the preheated oven, until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.
Recipe : Bacon Chicken II
Ingredients
4 skinless, boneless chicken breast halves
1 (18 ounce) bottle honey barbecue sauce
1 pound sliced bacon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Wash chicken and pat dry, then place in a 9x13 inch baking dish. Smother chicken with 1/2 of the barbecue sauce, then layer bacon slices cross-ways on top. Pour remaining 1/2 of barbecue sauce over all.
Bake at 350 degrees F (175 degrees C) for about 45 minutes or until chicken is cooked through and juices run clear. Serve one chicken breast per person with just the crispy, top pieces of bacon.
4 skinless, boneless chicken breast halves
1 (18 ounce) bottle honey barbecue sauce
1 pound sliced bacon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Wash chicken and pat dry, then place in a 9x13 inch baking dish. Smother chicken with 1/2 of the barbecue sauce, then layer bacon slices cross-ways on top. Pour remaining 1/2 of barbecue sauce over all.
Bake at 350 degrees F (175 degrees C) for about 45 minutes or until chicken is cooked through and juices run clear. Serve one chicken breast per person with just the crispy, top pieces of bacon.
Recipe : Breakfast Sausage Casserole
Ingredients
1 (12 ounce) package fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups shredded sharp Cheddar cheese
2 (12 fluid ounce) cans NESTLE� CARNATION� Evaporated Milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
ground black pepper to taste
Directions
GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
PREHEAT oven to 325 degrees F.
BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.
1 (12 ounce) package fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups shredded sharp Cheddar cheese
2 (12 fluid ounce) cans NESTLE� CARNATION� Evaporated Milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
ground black pepper to taste
Directions
GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
PREHEAT oven to 325 degrees F.
BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.
Recipe : 5 Minute Microwave Cornbread
Ingredients
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
Directions
Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
Directions
Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.
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