Ingredients
2 (12 ounce) cans chunk light tuna in water, drained and flaked
1 cup bread crumbs
1 zucchini, shredded
1/2 green bell pepper, chopped
1/2 onion, finely chopped
1/2 cup green onions, chopped
2 cloves garlic, pressed or minced
1 teaspoon finely chopped jalapeno pepper
1/2 cup nonfat cottage cheese
1/4 cup fat free sour cream
1 lime, juiced
1 tablespoon dried basil
1 teaspoon ground black pepper
salt to taste
1 cup yellow cornmeal
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.
In a large bowl, thoroughly mix the tuna, bread crumbs, zucchini, green pepper, onion, green onions, garlic, jalapeno pepper, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper, and salt.
Beat 2 eggs in a shallow bowl, and place the cornmeal on a plate.
Scoop up about 1/4 cup of the tuna mixture, and gently form it into a compact patty. Dip both sides of each cake into beaten egg and then press into cornmeal, and place the cakes onto the prepared baking sheet. Spray the tops of the cakes with cooking oil spray.
Bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. Flip each cake, spray with cooking spray, and bake until the cakes are cooked through and lightly browned, about 20 more minutes.
Sunday, June 5, 2011
Recipe : Best Chocolate Chip Cookies
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Recipe : Baked Apple-Raisin Stuffing
Ingredients
1/4 cup chopped onion
1 celery rib, chopped
2 tablespoons butter or margarine
1/2 cup cubed peeled tart apples
1/4 cup golden raisins
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1/3 cup chicken broth
2 cups cubed crustless day-old bread
Directions
In a skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat.
Transfer to a greased 1-qt. baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until top is golden brown.
1/4 cup chopped onion
1 celery rib, chopped
2 tablespoons butter or margarine
1/2 cup cubed peeled tart apples
1/4 cup golden raisins
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1/3 cup chicken broth
2 cups cubed crustless day-old bread
Directions
In a skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat.
Transfer to a greased 1-qt. baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until top is golden brown.
Recipe : All-Bran Chocolate Chip Cookie Bars
Ingredients
1 1/4 cups Kellogg's* All-Bran* Original cereal
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups packed brown sugar
1/3 cup vegetable oil
3 tablespoons water
1 teaspoon vanilla
1/4 cup semi-sweet mini chocolate chips
Directions
In medium bowl, mix together cereal, flour, baking powder and salt. Set aside.
In large mixing bowl, whisk together brown sugar, egg, oil. Whisk in water and vanilla. Stir in cereal mixture until combined. Stir in mini chocolate chips.
Spread batter evenly in 33 x 23 cm (13 x 9-inch) baking pan coated with non-stick cooking spray.
Bake at 180 degrees C (350 degrees F) for about 30 minutes or until golden brown. Let cool completely, cut into bars. Store in airtight container.
1 1/4 cups Kellogg's* All-Bran* Original cereal
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups packed brown sugar
1/3 cup vegetable oil
3 tablespoons water
1 teaspoon vanilla
1/4 cup semi-sweet mini chocolate chips
Directions
In medium bowl, mix together cereal, flour, baking powder and salt. Set aside.
In large mixing bowl, whisk together brown sugar, egg, oil. Whisk in water and vanilla. Stir in cereal mixture until combined. Stir in mini chocolate chips.
Spread batter evenly in 33 x 23 cm (13 x 9-inch) baking pan coated with non-stick cooking spray.
Bake at 180 degrees C (350 degrees F) for about 30 minutes or until golden brown. Let cool completely, cut into bars. Store in airtight container.
Recipe : Aush (Afghani Chili)
Ingredients
1 pound ground beef
1 onion, coarsely chopped
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes
1 1/2 tablespoons ground cumin
2 teaspoons chili powder
1 1/2 tablespoons dried mint
2 tablespoons garam masala
1 (15 ounce) can garbanzo beans (chickpeas), drained
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 (16 ounce) package fettuccine, broken in half
1 cup sour cream
Directions
Brown ground beef in a skillet over medium heat; remove with slotted spoon to a large pot; reserving drippings in the skillet. Cook and stir the onion in the reserved drippings until golden brown; remove with slotted spoon and add to beef in the pot. Stir the tomatoes with juice, garlic, red pepper, cumin, chili powder, mint, garam masala, garbanzo beans, and spinach into the beef mixture and place the pot over low heat; simmer 3 to 6 hours.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir into the chili along with the sour cream and serve hot.
1 pound ground beef
1 onion, coarsely chopped
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes
1 1/2 tablespoons ground cumin
2 teaspoons chili powder
1 1/2 tablespoons dried mint
2 tablespoons garam masala
1 (15 ounce) can garbanzo beans (chickpeas), drained
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 (16 ounce) package fettuccine, broken in half
1 cup sour cream
Directions
Brown ground beef in a skillet over medium heat; remove with slotted spoon to a large pot; reserving drippings in the skillet. Cook and stir the onion in the reserved drippings until golden brown; remove with slotted spoon and add to beef in the pot. Stir the tomatoes with juice, garlic, red pepper, cumin, chili powder, mint, garam masala, garbanzo beans, and spinach into the beef mixture and place the pot over low heat; simmer 3 to 6 hours.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir into the chili along with the sour cream and serve hot.
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 : Austrian Pancake
Ingredients
1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons sugar
1 cup heavy cream
2 tablespoons margarine
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the flour, salt and sugar. Pour in milk, eggs and cream, and stir into a smooth batter. Meanwhile, melt margarine in a cast iron skillet. Pour the batter over the melted margarine.
Place the skillet in the oven, and bake for 35 minutes. The pancake will rise to form a bubble in the middle. Remove from the oven, and let cool until the pancake sets, or goes down. Cut into pieces, serve with maple syrup and enjoy!
1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons sugar
1 cup heavy cream
2 tablespoons margarine
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the flour, salt and sugar. Pour in milk, eggs and cream, and stir into a smooth batter. Meanwhile, melt margarine in a cast iron skillet. Pour the batter over the melted margarine.
Place the skillet in the oven, and bake for 35 minutes. The pancake will rise to form a bubble in the middle. Remove from the oven, and let cool until the pancake sets, or goes down. Cut into pieces, serve with maple syrup and enjoy!
Recipe : Bananas About Homemade Yogurt!
Ingredients
4 cups 2% low-fat milk
1/2 cup plain yogurt with active cultures
1 teaspoon vanilla extract
1 banana, peeled and chopped
Directions
Pour the milk into a pan, and heat over medium heat until small bubbles form around the edge of the pan and milk is just below the boiling point. Do not let the milk boil. Remove from heat and cool. Skim off any skin that forms on the milk.
Pour the cooled milk into a yogurt maker, and stir in the yogurt, vanilla, and bananas. Cook according to manufacturer's directions, or at least 4 hours . If desired, strain yogurt through a fine sieve or coffee filter to remove the whey, and return to the yogurt maker. Refrigerate the yogurt overnight or another 8 hours to thicken further.
4 cups 2% low-fat milk
1/2 cup plain yogurt with active cultures
1 teaspoon vanilla extract
1 banana, peeled and chopped
Directions
Pour the milk into a pan, and heat over medium heat until small bubbles form around the edge of the pan and milk is just below the boiling point. Do not let the milk boil. Remove from heat and cool. Skim off any skin that forms on the milk.
Pour the cooled milk into a yogurt maker, and stir in the yogurt, vanilla, and bananas. Cook according to manufacturer's directions, or at least 4 hours . If desired, strain yogurt through a fine sieve or coffee filter to remove the whey, and return to the yogurt maker. Refrigerate the yogurt overnight or another 8 hours to thicken further.
Recipe : Apple, Carrot, Or Zucchini Cake
Ingredients
4 cups peeled, cored and shredded apple
2 cups white sugar
1 cup chopped walnuts
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking soda
1/2 cup vegetable oil
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan.
In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts and the apples, carrots, or zucchini. Pour batter into prepared pan.
Bake for 40 minutes. Serve warm or cooled.
4 cups peeled, cored and shredded apple
2 cups white sugar
1 cup chopped walnuts
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking soda
1/2 cup vegetable oil
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan.
In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts and the apples, carrots, or zucchini. Pour batter into prepared pan.
Bake for 40 minutes. Serve warm or cooled.
Recipe : Ameilia's Italian Stuffed Olives
Ingredients
1/4 cup olive oil
1 stalk celery, minced
1/2 medium onion, minced
2 cloves garlic, pressed
2 thick cut bone-in pork chops
1 whole skinless, bone-in chicken breast
1 (10.75 ounce) can tomato puree
1 (12 ounce) can tomato paste
1 cup water
3 (8 ounce) jars colossal green olives, with pits
3 eggs, divided and beaten
1/4 cup grated Parmesan cheese
1 teaspoon ground nutmeg
1 lemon, zested
flour for dredging
bread crumbs
vegetable oil for deep frying
Directions
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Cook and stir celery, onion, and garlic in hot oil until translucent, about 5 minutes. Add pork and chicken and cook for 7 to 10 minutes. Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture. Reduce heat to low and cook, stirring occasionally, for 2 hours, or until pork and chicken are falling off the bone. Remove meat from the pot to cool, and set sauce aside.
Meanwhile, remove olive pits using a special olive pitting tool. Make a slit in one side of each olive large enough to insert stuffing.
Once cooled, remove pork and chicken meat from the bones, and mince. Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of reserved sauce. Use more or less sauce as needed so that meat mixture is moist, but not too wet.
Fill each olive with enough stuffing so that a small amount is pushing out of the slit. Dip each stuffed olive in flour, then beaten egg, then bread crumbs. Stuffed olives may be frozen in an air-tight container at this point until ready to use.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Fry olives in hot oil for about 3 minutes, or until golden brown on the outside. Serve warm.
1/4 cup olive oil
1 stalk celery, minced
1/2 medium onion, minced
2 cloves garlic, pressed
2 thick cut bone-in pork chops
1 whole skinless, bone-in chicken breast
1 (10.75 ounce) can tomato puree
1 (12 ounce) can tomato paste
1 cup water
3 (8 ounce) jars colossal green olives, with pits
3 eggs, divided and beaten
1/4 cup grated Parmesan cheese
1 teaspoon ground nutmeg
1 lemon, zested
flour for dredging
bread crumbs
vegetable oil for deep frying
Directions
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Cook and stir celery, onion, and garlic in hot oil until translucent, about 5 minutes. Add pork and chicken and cook for 7 to 10 minutes. Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture. Reduce heat to low and cook, stirring occasionally, for 2 hours, or until pork and chicken are falling off the bone. Remove meat from the pot to cool, and set sauce aside.
Meanwhile, remove olive pits using a special olive pitting tool. Make a slit in one side of each olive large enough to insert stuffing.
Once cooled, remove pork and chicken meat from the bones, and mince. Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of reserved sauce. Use more or less sauce as needed so that meat mixture is moist, but not too wet.
Fill each olive with enough stuffing so that a small amount is pushing out of the slit. Dip each stuffed olive in flour, then beaten egg, then bread crumbs. Stuffed olives may be frozen in an air-tight container at this point until ready to use.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Fry olives in hot oil for about 3 minutes, or until golden brown on the outside. Serve warm.
Recipe : Bow Tie Chicken: Tux Optional
Ingredients
2 cups bow tie pasta
1 cup pasta sauce
1/2 cup Hidden Valley� Original Ranch� Salad Dressing, divided
1 tablespoon olive oil
1/2 pound boneless, skinless chicken breast
1 cup frozen peas
1 cup frozen corn
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs
Directions
Preheat oven to 350 degrees F. Grease a 10-inch round casserole dish.
Cook pasta according to package directions. Drain. Stir sauce and 1/4 cup Ranch into pasta; set aside.
Heat olive oil in frying pan. Cook chicken over medium heat. Remove chicken; cut into small pieces. Return chicken to frying pan. Add peas, corn and Feta to frying pan; simmer for 5 minutes.
Scoop half the pasta mixture into casserole dish. Layer half the chicken mixture on top of the pasta. Repeat. Drizzle remaining Ranch and sprinkle breadcrumbs on top. Bake for 30 minutes.
2 cups bow tie pasta
1 cup pasta sauce
1/2 cup Hidden Valley� Original Ranch� Salad Dressing, divided
1 tablespoon olive oil
1/2 pound boneless, skinless chicken breast
1 cup frozen peas
1 cup frozen corn
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs
Directions
Preheat oven to 350 degrees F. Grease a 10-inch round casserole dish.
Cook pasta according to package directions. Drain. Stir sauce and 1/4 cup Ranch into pasta; set aside.
Heat olive oil in frying pan. Cook chicken over medium heat. Remove chicken; cut into small pieces. Return chicken to frying pan. Add peas, corn and Feta to frying pan; simmer for 5 minutes.
Scoop half the pasta mixture into casserole dish. Layer half the chicken mixture on top of the pasta. Repeat. Drizzle remaining Ranch and sprinkle breadcrumbs on top. Bake for 30 minutes.
Recipe : Beefy Potato Volcano
Ingredients
3 large baking potatoes, 10 to 12 ounces each, preferably Idaho, washed and dried
1 teaspoon vegetable oil
1 pound ground turkey or lean ground beef
1 teaspoon dried Italian seasoning
1 (8 ounce) can peas, drained
1 (8 ounce) can sliced carrots, drained
1 (8 ounce) can cut green beans, drained
1 cup canned diced tomatoes, drained
1 (15 ounce) can beef or turkey gravy
Directions
Preheat the conventional oven to 450 degrees F. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.
To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to 'erupt' from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.
3 large baking potatoes, 10 to 12 ounces each, preferably Idaho, washed and dried
1 teaspoon vegetable oil
1 pound ground turkey or lean ground beef
1 teaspoon dried Italian seasoning
1 (8 ounce) can peas, drained
1 (8 ounce) can sliced carrots, drained
1 (8 ounce) can cut green beans, drained
1 cup canned diced tomatoes, drained
1 (15 ounce) can beef or turkey gravy
Directions
Preheat the conventional oven to 450 degrees F. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.
To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to 'erupt' from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.
Recipe : Brunch Pizza Squares
Ingredients
1 pound bulk pork sausage
1 (8 ounce) can refrigerated crescent rolls
2 tablespoons milk
1/8 teaspoon pepper
3/4 cup shredded Cheddar cheese
Directions
In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13-in. x 9-in. x 2-in. baking pan. Press dough 1/2 in. up the sides; seal seams. Sprinkle with sausage. In a bowl, beat the eggs, milk and pepper; pour over sausage. Sprinkle with cheese.
Bake, uncovered, at 400 degrees for 15 minutes or until the crust is golden brown and the cheese is melted.
1 pound bulk pork sausage
1 (8 ounce) can refrigerated crescent rolls
2 tablespoons milk
1/8 teaspoon pepper
3/4 cup shredded Cheddar cheese
Directions
In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13-in. x 9-in. x 2-in. baking pan. Press dough 1/2 in. up the sides; seal seams. Sprinkle with sausage. In a bowl, beat the eggs, milk and pepper; pour over sausage. Sprinkle with cheese.
Bake, uncovered, at 400 degrees for 15 minutes or until the crust is golden brown and the cheese is melted.
Recipe : Black Cherry Cream Parfaits
Ingredients
2 (3 ounce) packages black cherry gelatin
2 cups boiling water
2 cups black cherry soda, chilled
1 cup whipping cream
1/2 cup confectioners' sugar
1 (15 ounce) can pitted dark sweet cherries, drained
1/2 cup chopped walnuts
Directions
In a bowl, dissolve gelatin in boiling water. Stir in soda; refrigerate for 2 hours or until partially set.
In a mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Stir cherries and walnuts into gelatin; fold in whipped cream. spoon into parfait glasses. Refrigerate until firm.
2 (3 ounce) packages black cherry gelatin
2 cups boiling water
2 cups black cherry soda, chilled
1 cup whipping cream
1/2 cup confectioners' sugar
1 (15 ounce) can pitted dark sweet cherries, drained
1/2 cup chopped walnuts
Directions
In a bowl, dissolve gelatin in boiling water. Stir in soda; refrigerate for 2 hours or until partially set.
In a mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Stir cherries and walnuts into gelatin; fold in whipped cream. spoon into parfait glasses. Refrigerate until firm.
Recipe : Beer Butt Rosemary Chicken
Ingredients
1 (12 fluid ounce) can beer
1 (3 pound) whole chicken
1 large sweet onion, sliced
4 sprigs fresh rosemary
seasoned salt, to taste
1 (14.5 ounce) can low-sodium chicken broth
4 red potatoes, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.
1 (12 fluid ounce) can beer
1 (3 pound) whole chicken
1 large sweet onion, sliced
4 sprigs fresh rosemary
seasoned salt, to taste
1 (14.5 ounce) can low-sodium chicken broth
4 red potatoes, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.
Recipe : Bubble 'n' Squeak
Ingredients
1/2 medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 cup cubed cooked ham
1 tablespoon butter
3 cups potatoes - baked, cooled and thinly sliced
1/2 teaspoon paprika
salt and pepper to taste
Directions
In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.
1/2 medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 cup cubed cooked ham
1 tablespoon butter
3 cups potatoes - baked, cooled and thinly sliced
1/2 teaspoon paprika
salt and pepper to taste
Directions
In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.
Recipe : Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Ingredients
2 red bell peppers
1 tablespoon olive oil
4 cloves garlic, chopped
1 jalapeno pepper, chopped
salt to taste
2 pounds semolina
1 1/2 teaspoons salt, or to taste
3 cups water, or as needed
4 tablespoons olive oil
6 tablespoons olive oil for frying
Directions
Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
2 red bell peppers
1 tablespoon olive oil
4 cloves garlic, chopped
1 jalapeno pepper, chopped
salt to taste
2 pounds semolina
1 1/2 teaspoons salt, or to taste
3 cups water, or as needed
4 tablespoons olive oil
6 tablespoons olive oil for frying
Directions
Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Recipe : Autumn Glazed Pork Chops
Ingredients
4 boneless pork chops, 3/4-inch thick
1/4 teaspoon freshly ground pepper
1/4 cup apple cider or juice
1/2 cup whole cranberry sauce
2 tablespoons honey
2 tablespoons frozen orange juice concentrate
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Directions
Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1 to 2 minutes, until heated through.
4 boneless pork chops, 3/4-inch thick
1/4 teaspoon freshly ground pepper
1/4 cup apple cider or juice
1/2 cup whole cranberry sauce
2 tablespoons honey
2 tablespoons frozen orange juice concentrate
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Directions
Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1 to 2 minutes, until heated through.
Recipe : A Very Intense Fruit Smoothie
Ingredients
1 (10 ounce) package frozen mixed berries
1 (15 ounce) can sliced peaches, drained
2 tablespoons honey
Directions
In a blender, combine frozen fruit, canned fruit and honey. Blend until smooth.
1 (10 ounce) package frozen mixed berries
1 (15 ounce) can sliced peaches, drained
2 tablespoons honey
Directions
In a blender, combine frozen fruit, canned fruit and honey. Blend until smooth.
Recipe : Bacon Roasted Chicken
Ingredients
2 tablespoons butter
1 (4 pound) whole chicken
salt and pepper to taste
1 teaspoon dried thyme
2 carrots, cut in chunks
paprika to taste
8 slices bacon
2 cups beef broth
Directions
Preheat the oven to 450 degrees F (220 degrees C).
Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.
2 tablespoons butter
1 (4 pound) whole chicken
salt and pepper to taste
1 teaspoon dried thyme
2 carrots, cut in chunks
paprika to taste
8 slices bacon
2 cups beef broth
Directions
Preheat the oven to 450 degrees F (220 degrees C).
Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.
Recipe : Billman's Clam Casserole
Ingredients
4 slices bacon
1/4 cup olive oil
1 large onion, chopped
2 tablespoons dried oregano
2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 teaspoon ground black pepper
2 bay leaves
4 cloves garlic, thinly sliced
4 (6.5 ounce) cans minced clams, drained with juice reserved
1/2 lemon, juiced
1 dash hot pepper sauce (such as Tabasco�)
1 cup dry bread crumbs, or more as needed
1/2 cup grated Parmesan cheese, divided
1 lemon, cut into wedges
1 tablespoon fresh parsley leaves
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon of the bacon grease in the skillet. Crumble the bacon and set aside.
Preheat an oven to 375 degrees F (190 degrees C). Grease a casserole or pie dish with butter.
Heat the reserved bacon grease and olive oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with oregano, salt, garlic powder, pepper, and bay leaves. Stir in the garlic, and cook until the garlic has softened, about 5 minutes more. Add the clams and the crumbled bacon; cook and stir until the clams are warmed through, 5 to 7 minutes. Pour in about 3/4 of the reserved clam juice, lemon juice, and hot pepper sauce. Increase heat to medium-high, and simmer for 3 to 5 minutes. Slowly stir in the bread crumbs until the mixture resembles coarse oatmeal. If it becomes dry, add some of the remaining reserved clam juice. Stir in half of the Parmesan cheese, then pour the clam mixture into the prepared casserole dish. Sprinkle the remaining Parmesan cheese on top.
Bake in the preheated oven until golden brown and bubbly, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C), and continue baking until the edges are crisp, 5 to 10 minutes. Allow casserole to cool for at least 15 minutes. Serve with lemon wedges and parsley sprinkled on top.
4 slices bacon
1/4 cup olive oil
1 large onion, chopped
2 tablespoons dried oregano
2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 teaspoon ground black pepper
2 bay leaves
4 cloves garlic, thinly sliced
4 (6.5 ounce) cans minced clams, drained with juice reserved
1/2 lemon, juiced
1 dash hot pepper sauce (such as Tabasco�)
1 cup dry bread crumbs, or more as needed
1/2 cup grated Parmesan cheese, divided
1 lemon, cut into wedges
1 tablespoon fresh parsley leaves
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon of the bacon grease in the skillet. Crumble the bacon and set aside.
Preheat an oven to 375 degrees F (190 degrees C). Grease a casserole or pie dish with butter.
Heat the reserved bacon grease and olive oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with oregano, salt, garlic powder, pepper, and bay leaves. Stir in the garlic, and cook until the garlic has softened, about 5 minutes more. Add the clams and the crumbled bacon; cook and stir until the clams are warmed through, 5 to 7 minutes. Pour in about 3/4 of the reserved clam juice, lemon juice, and hot pepper sauce. Increase heat to medium-high, and simmer for 3 to 5 minutes. Slowly stir in the bread crumbs until the mixture resembles coarse oatmeal. If it becomes dry, add some of the remaining reserved clam juice. Stir in half of the Parmesan cheese, then pour the clam mixture into the prepared casserole dish. Sprinkle the remaining Parmesan cheese on top.
Bake in the preheated oven until golden brown and bubbly, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C), and continue baking until the edges are crisp, 5 to 10 minutes. Allow casserole to cool for at least 15 minutes. Serve with lemon wedges and parsley sprinkled on top.
Recipe : Better Brownies
Ingredients
3/4 cup cocoa powder
2/3 cup vegetable oil
1/4 cup water
1/4 cup stevia powder
1 cup sugar
3/4 cup soy milk
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Mix the cocoa powder, vegetable oil, and water together in a bowl. Stir the stevia and sugar into the mixture. Pour the soy milk and vanilla into the mixture and stir. Add the flour and baking powder; continue stirring until the batter is smooth.
Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes.
3/4 cup cocoa powder
2/3 cup vegetable oil
1/4 cup water
1/4 cup stevia powder
1 cup sugar
3/4 cup soy milk
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Mix the cocoa powder, vegetable oil, and water together in a bowl. Stir the stevia and sugar into the mixture. Pour the soy milk and vanilla into the mixture and stir. Add the flour and baking powder; continue stirring until the batter is smooth.
Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes.
Recipe : Broth Pesto with Pasta, Peas, and Chicken
Ingredients
4 cups reduced-sodium vegetable broth
1 (8 ounce) package seashell pasta
1 tablespoon butter
2 tablespoons chopped spring onions
1 (12 ounce) package Quorn™ Chicken-Style Recipe Tenders
1 cup sweet peas
3 tablespoons pesto sauce, or more to taste
Directions
Place the vegetable broth into a saucepan, and bring to a boil. Stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. Drain pasta, and reserve broth.
Heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. Cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. Pour 1/2 cup of reserved vegetable broth into the skillet. Bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. Mix in an additional 1/2 cup of broth to form a creamy sauce.
4 cups reduced-sodium vegetable broth
1 (8 ounce) package seashell pasta
1 tablespoon butter
2 tablespoons chopped spring onions
1 (12 ounce) package Quorn™ Chicken-Style Recipe Tenders
1 cup sweet peas
3 tablespoons pesto sauce, or more to taste
Directions
Place the vegetable broth into a saucepan, and bring to a boil. Stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. Drain pasta, and reserve broth.
Heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. Cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. Pour 1/2 cup of reserved vegetable broth into the skillet. Bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. Mix in an additional 1/2 cup of broth to form a creamy sauce.
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 : Black-Eyed Peas 'N' Pasta
Ingredients
1 cup chopped green pepper
1/2 cup chopped onion
1 jalapeno pepper, seeded and chopped*
3 garlic cloves, minced
1 tablespoon olive or canola oil
1 (28 ounce) can crushed tomatoes
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 tablespoon minced fresh cilantro
1 teaspoon cider vinegar
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
5 cups hot cooked bow tie pasta
Directions
In a large skillet, saute green pepper, onion, jalapeno and garlic in oil for 5 minutes or until tender. Add tomatoes; bring to a boil. Simmer, uncovered, for 10 minutes. Stir in peas, cilantro, vinegar, sugar, salt and pepper; simmer 10 minutes longer. Toss with pasta and serve immediately.
1 cup chopped green pepper
1/2 cup chopped onion
1 jalapeno pepper, seeded and chopped*
3 garlic cloves, minced
1 tablespoon olive or canola oil
1 (28 ounce) can crushed tomatoes
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 tablespoon minced fresh cilantro
1 teaspoon cider vinegar
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
5 cups hot cooked bow tie pasta
Directions
In a large skillet, saute green pepper, onion, jalapeno and garlic in oil for 5 minutes or until tender. Add tomatoes; bring to a boil. Simmer, uncovered, for 10 minutes. Stir in peas, cilantro, vinegar, sugar, salt and pepper; simmer 10 minutes longer. Toss with pasta and serve immediately.
Recipe : Avocado Cheese Bread
Ingredients
2 avocados - peeled, pitted, and mashed
2 eggs, beaten
1 (8 ounce) container lemon-flavor yogurt
1 cup shredded Monterey Jack cheese
1 cup self-rising corn meal mix
1 tablespoon fajita seasoning
Directions
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch pan.
In a large bowl, stir together the avocados, eggs, yogurt, cheese, cornmeal, and fajita seasoning until well blended. Spread the mixture evenly into the greased pan.
Bake for 17 minutes in the preheated oven, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
2 avocados - peeled, pitted, and mashed
2 eggs, beaten
1 (8 ounce) container lemon-flavor yogurt
1 cup shredded Monterey Jack cheese
1 cup self-rising corn meal mix
1 tablespoon fajita seasoning
Directions
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch pan.
In a large bowl, stir together the avocados, eggs, yogurt, cheese, cornmeal, and fajita seasoning until well blended. Spread the mixture evenly into the greased pan.
Bake for 17 minutes in the preheated oven, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
Recipe : Bulk Venison Breakfast Sausage
Ingredients
6 pounds ground venison
2 pounds ground pork
1/4 cup sugar-based curing mixture (such as Morton� Tender Quick�)
1 tablespoon fresh-ground black pepper
1 tablespoon crushed red pepper flakes
1/4 cup packed brown sugar
3 tablespoons dried sage
Directions
In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
Divide into 1 pound portions and freeze.
6 pounds ground venison
2 pounds ground pork
1/4 cup sugar-based curing mixture (such as Morton� Tender Quick�)
1 tablespoon fresh-ground black pepper
1 tablespoon crushed red pepper flakes
1/4 cup packed brown sugar
3 tablespoons dried sage
Directions
In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
Divide into 1 pound portions and freeze.
Recipe : Bee Lian's Rich Orange Cake
Ingredients
1/2 cup butter
3/4 cup white sugar
2 tablespoons grated orange zest
2 egg yolks
1 cup self-rising flour
1/2 cup fresh orange juice
2 egg whites
1 pinch salt
Directions
Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.
Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.
1/2 cup butter
3/4 cup white sugar
2 tablespoons grated orange zest
2 egg yolks
1 cup self-rising flour
1/2 cup fresh orange juice
2 egg whites
1 pinch salt
Directions
Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.
Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.
Recipe : Authentic German Bread (Bauernbrot)
Ingredients
1 1/2 ounces compressed fresh yeast
1 quart warm water
2 tablespoons white sugar
4 cups all-purpose flour
8 cups white rye flour
4 cups all-purpose flour
2 tablespoons salt
1 teaspoon white sugar
2 cups warm water
Directions
First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.
1 1/2 ounces compressed fresh yeast
1 quart warm water
2 tablespoons white sugar
4 cups all-purpose flour
8 cups white rye flour
4 cups all-purpose flour
2 tablespoons salt
1 teaspoon white sugar
2 cups warm water
Directions
First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.
Recipe : Buttermilk Pound Cake I
Ingredients
1 cup shortening
2 cups white sugar
1 cup buttermilk
3 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon lemon extract
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour one 10 inch tube pan.
Combine shortening, white sugar, eggs, buttermilk, sifted flour, baking soda, baking powder, and lemon extract and beat with an electric mixer for 3 minutes at medium speed. Pour batter into prepared pan.
Bake at 300 degrees F (150 degrees C) for one hour. Remove cake from pan after it has cooled.
1 cup shortening
2 cups white sugar
1 cup buttermilk
3 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon lemon extract
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour one 10 inch tube pan.
Combine shortening, white sugar, eggs, buttermilk, sifted flour, baking soda, baking powder, and lemon extract and beat with an electric mixer for 3 minutes at medium speed. Pour batter into prepared pan.
Bake at 300 degrees F (150 degrees C) for one hour. Remove cake from pan after it has cooled.
Recipe : Bacon Wrapped Green Beans
Ingredients
1 (12 ounce) package bacon, strips cut in half
1 (16 ounce) package frozen cut green beans
2 tablespoons brown sugar
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
Set out the bacon, green beans and casserole dish in a little assembly line. Lay out a half strip of bacon. place a small bunch of green beans (6 or 7) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam side down. Repeat with remaining bacon strips and green beans. You can pack these pretty tight in the pan, just know that if the bacon is touching another bundle they take some prying to get apart. Sprinkle with the brown sugar and salt and pepper.
Bake in the preheated oven until browned and heated through, about 20 minutes.
1 (12 ounce) package bacon, strips cut in half
1 (16 ounce) package frozen cut green beans
2 tablespoons brown sugar
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
Set out the bacon, green beans and casserole dish in a little assembly line. Lay out a half strip of bacon. place a small bunch of green beans (6 or 7) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam side down. Repeat with remaining bacon strips and green beans. You can pack these pretty tight in the pan, just know that if the bacon is touching another bundle they take some prying to get apart. Sprinkle with the brown sugar and salt and pepper.
Bake in the preheated oven until browned and heated through, about 20 minutes.
Recipe : Banana Flavored Jam
Ingredients
4 cups mashed ripe bananas
1/3 cup fresh lemon juice
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg
Directions
Combine all ingredients in a blender and puree until smooth. Heat to a boiling in a saucepan and simmer slowly, till mixture is thickened. Serve warm over pancakes or cool and serve as a jam.
4 cups mashed ripe bananas
1/3 cup fresh lemon juice
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg
Directions
Combine all ingredients in a blender and puree until smooth. Heat to a boiling in a saucepan and simmer slowly, till mixture is thickened. Serve warm over pancakes or cool and serve as a jam.
Recipe : Apple Coconut Bread
Ingredients
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground nutmeg
1 1/2 tablespoons ground cinnamon
3/4 cup soy milk
1 tablespoon vanilla extract
1/2 cup butter or margarine, melted
3 apples, cored and chopped
1/2 cup sweetened dried cranberries (optional)
1 cup flaked coconut
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Make a well in the center, and pour in the soy milk, vanilla and melted butter. Stir just until dry ingredients are moistened. Mix in the apples, dried cranberries and most of the coconut. Reserve a small handful for sprinkling over the top of the loaf. Pour into the prepared loaf pan, and sprinkle reserved coconut on top.
Bake for 40 to 45 minutes in the preheated oven, until a knife inserted into the loaf comes out clean. Cool for at least 5 minutes before removing from the pan.
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground nutmeg
1 1/2 tablespoons ground cinnamon
3/4 cup soy milk
1 tablespoon vanilla extract
1/2 cup butter or margarine, melted
3 apples, cored and chopped
1/2 cup sweetened dried cranberries (optional)
1 cup flaked coconut
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Make a well in the center, and pour in the soy milk, vanilla and melted butter. Stir just until dry ingredients are moistened. Mix in the apples, dried cranberries and most of the coconut. Reserve a small handful for sprinkling over the top of the loaf. Pour into the prepared loaf pan, and sprinkle reserved coconut on top.
Bake for 40 to 45 minutes in the preheated oven, until a knife inserted into the loaf comes out clean. Cool for at least 5 minutes before removing from the pan.
Recipe : Blonde Brownie Nut Squares
Ingredients
1/4 cup butter (no substitutes), melted
1 cup packed brown sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely chopped pecans
Directions
In a mixing bowl, beat the butter, sugar, egg and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. fold in nuts.
Spread in a greased 8-in. baking dish. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool on a wire rack. Cut into squares.
1/4 cup butter (no substitutes), melted
1 cup packed brown sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely chopped pecans
Directions
In a mixing bowl, beat the butter, sugar, egg and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. fold in nuts.
Spread in a greased 8-in. baking dish. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool on a wire rack. Cut into squares.
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