Ingredients
2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Saturday, June 25, 2011
Recipe : 5-Minute Guacamole
Ingredients
1 medium ripe avocado, peeled and cubed
1 tablespoon salsa
1 clove garlic, peeled
1/4 teaspoon salt
Directions
In a food processor, combine all ingredients; cover and process until smooth. Transfer to a small bowl; serve immediately.
1 medium ripe avocado, peeled and cubed
1 tablespoon salsa
1 clove garlic, peeled
1/4 teaspoon salt
Directions
In a food processor, combine all ingredients; cover and process until smooth. Transfer to a small bowl; serve immediately.
Recipe : Boston Cream Cake
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 (16 ounce) package prepared chocolate frosting
Directions
Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.
Mix pudding according to package directions, spread between layers.
Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour.
1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 (16 ounce) package prepared chocolate frosting
Directions
Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.
Mix pudding according to package directions, spread between layers.
Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour.
Recipe : Baked Potato Dip
Ingredients
2 (16 ounce) containers sour cream
1 (3 ounce) can bacon bits
2 cups shredded Cheddar cheese
1 bunch green onions, chopped
Directions
In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate, or serve immediately.
2 (16 ounce) containers sour cream
1 (3 ounce) can bacon bits
2 cups shredded Cheddar cheese
1 bunch green onions, chopped
Directions
In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate, or serve immediately.
Recipe : Awadi Dahi Machili (Meat in Yogurt Gravy)
Ingredients
1 (1 1/2 inch) piece fresh ginger root, chopped
1 tablespoon minced garlic
2 tablespoons ground turmeric
3 tablespoons chili powder
1/2 cup ground coriander
1/2 cup corn oil
1/2 teaspoon fenugreek seeds
1 (32 ounce) container plain yogurt
2 1/2 cups chopped fresh cilantro
2 tablespoons chopped green chiles
1 tablespoon salt
3 pounds skinless, boneless chicken breast halves - cut into cubes
Directions
Place the ginger, garlic, turmeric, chili powder, and coriander in a blender; blend into a smooth paste.
Heat the oil in a large skillet over medium heat. Cook the fenugreek seeds in the oil until fragrant, 2 to 3 minutes; stir in the paste; cook until the oil separates from the mixture, about 20 minutes. Mix in the yogurt, cilantro, chilies, and salt; cook until thick, 5 to 6 minutes. Add the chicken; cook for 10 minutes.
1 (1 1/2 inch) piece fresh ginger root, chopped
1 tablespoon minced garlic
2 tablespoons ground turmeric
3 tablespoons chili powder
1/2 cup ground coriander
1/2 cup corn oil
1/2 teaspoon fenugreek seeds
1 (32 ounce) container plain yogurt
2 1/2 cups chopped fresh cilantro
2 tablespoons chopped green chiles
1 tablespoon salt
3 pounds skinless, boneless chicken breast halves - cut into cubes
Directions
Place the ginger, garlic, turmeric, chili powder, and coriander in a blender; blend into a smooth paste.
Heat the oil in a large skillet over medium heat. Cook the fenugreek seeds in the oil until fragrant, 2 to 3 minutes; stir in the paste; cook until the oil separates from the mixture, about 20 minutes. Mix in the yogurt, cilantro, chilies, and salt; cook until thick, 5 to 6 minutes. Add the chicken; cook for 10 minutes.
Recipe : Banana Crumb Muffins
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Recipe : Best Carolina BBQ Meat Sauce
Ingredients
1 1/2 cups prepared yellow mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
3/4 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste
Directions
In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.
1 1/2 cups prepared yellow mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
3/4 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste
Directions
In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.
Recipe : Black Walnut Cookies I
Ingredients
1 cup butter
1 cup packed dark brown sugar
1/2 teaspoon baking soda
1 teaspoon maple flavored extract
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups chopped black walnuts
Directions
Cream butter and sugar. Beat in egg and add flavoring. Add in flour and baking powder dissolved in a couple drops of water. Add nuts and mix well.
Divide dough into thirds and roll into logs. Refrigerate until firm (about 1 hour.)
Preheat oven to 400 degrees F (205 degrees C).
Slice logs into thin cookies. Bake for 9 minutes or until light brown in color.
1 cup butter
1 cup packed dark brown sugar
1/2 teaspoon baking soda
1 teaspoon maple flavored extract
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups chopped black walnuts
Directions
Cream butter and sugar. Beat in egg and add flavoring. Add in flour and baking powder dissolved in a couple drops of water. Add nuts and mix well.
Divide dough into thirds and roll into logs. Refrigerate until firm (about 1 hour.)
Preheat oven to 400 degrees F (205 degrees C).
Slice logs into thin cookies. Bake for 9 minutes or until light brown in color.
Recipe : Almond Bars II
Ingredients
12 graham crackers
1 cup sliced almonds
3/4 cup butter
1 cup brown sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan.
Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan.
Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen.
12 graham crackers
1 cup sliced almonds
3/4 cup butter
1 cup brown sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan.
Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan.
Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen.
Recipe : Beef and Garden Vegetable Soup
Ingredients
2 tablespoons olive oil
2 pounds beef stew meat, cut into bite-size pieces
1 large onion, chopped
2 bay leaves
3 carrots, diced
4 small red potatoes, diced
2 quarts beef stock
1/2 pound fresh green beans, cut into 1-inch pieces
3 ears fresh corn, kernels cut from cob
1/2 cup frozen petite peas
1 zucchini, diced
1/2 head cabbage, chopped
2 (14.5 ounce) cans diced tomatoes
1 teaspoon Italian seasoning blend
1/4 teaspoon garlic powder
salt and ground black pepper to taste
1/3 cup uncooked orzo pasta
Directions
Heat the olive oil in a stock pot over medium-high heat; cook the beef in the hot oil until completely browned, 7 to 10 minutes. Add the onion and bay leaves, reduce heat to medium, cook until the onion is softened, 5 to 7 minutes. Use a wooden spoon to scrape any bits stuck to the bottom of the pot. Stir the carrots, potatoes, and beef stock into the mixture; bring to a simmer and cook until the vegetables are just barely tender, about 5 minutes.
Stir the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend, garlic powder, salt, and pepper into the beef mixture. Cover the stock pot, reduce heat to medium-low, and simmer the soup until the beef is cooked through and the vegetables are tender, 45 to 50 minutes.
Stir the orzo pasta into the soup; replace the cover to the stock pot and continue cooking until the pasta is tender, about 5 minutes more.
2 tablespoons olive oil
2 pounds beef stew meat, cut into bite-size pieces
1 large onion, chopped
2 bay leaves
3 carrots, diced
4 small red potatoes, diced
2 quarts beef stock
1/2 pound fresh green beans, cut into 1-inch pieces
3 ears fresh corn, kernels cut from cob
1/2 cup frozen petite peas
1 zucchini, diced
1/2 head cabbage, chopped
2 (14.5 ounce) cans diced tomatoes
1 teaspoon Italian seasoning blend
1/4 teaspoon garlic powder
salt and ground black pepper to taste
1/3 cup uncooked orzo pasta
Directions
Heat the olive oil in a stock pot over medium-high heat; cook the beef in the hot oil until completely browned, 7 to 10 minutes. Add the onion and bay leaves, reduce heat to medium, cook until the onion is softened, 5 to 7 minutes. Use a wooden spoon to scrape any bits stuck to the bottom of the pot. Stir the carrots, potatoes, and beef stock into the mixture; bring to a simmer and cook until the vegetables are just barely tender, about 5 minutes.
Stir the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend, garlic powder, salt, and pepper into the beef mixture. Cover the stock pot, reduce heat to medium-low, and simmer the soup until the beef is cooked through and the vegetables are tender, 45 to 50 minutes.
Stir the orzo pasta into the soup; replace the cover to the stock pot and continue cooking until the pasta is tender, about 5 minutes more.
Recipe : Almond and Soy Nut Power Bars
Ingredients
1 1/2 cups rolled oats
1 cup blanched almonds
1 cup walnuts
1/2 cup soy nuts
2 cups crispy brown rice cereal
2 cups nonfat dry milk powder
1/2 cup wheat germ
1/2 cup raisins
1/2 cup miniature semisweet chocolate chips
1/3 cup flax seed meal
1 tablespoon ground cinnamon
1/2 teaspoon salt
4 egg whites
3/4 cup canola oil (such as Smart Balance � Omega)
1 cup honey
2 teaspoons vanilla extract
Directions
Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
Place the oats, almonds, walnuts, and soy nuts into a food processor. Pulse until finely ground; pour into a large mixing bowl. Whisk in the brown rice cereal, dry milk, wheat germ, raisins, chocolate chips, flax, cinnamon, and salt; set aside.
Beat the egg whites until frothy in a small bowl; stir in the canola oil, honey, and vanilla extract and pour into the dry mixture. Stir until evenly moistened and press into the prepared pan.
Bake in the preheated oven until the mixture is hot, 15 to 20 minutes. Remove the power bar mixture by lifting the foil out of the pan. Allow to cool slightly; remove the foil and cut into bars while still warm. Allow to cool completely on a wire rack before serving. Store in airtight container, or freeze in plastic snack bags.
1 1/2 cups rolled oats
1 cup blanched almonds
1 cup walnuts
1/2 cup soy nuts
2 cups crispy brown rice cereal
2 cups nonfat dry milk powder
1/2 cup wheat germ
1/2 cup raisins
1/2 cup miniature semisweet chocolate chips
1/3 cup flax seed meal
1 tablespoon ground cinnamon
1/2 teaspoon salt
4 egg whites
3/4 cup canola oil (such as Smart Balance � Omega)
1 cup honey
2 teaspoons vanilla extract
Directions
Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
Place the oats, almonds, walnuts, and soy nuts into a food processor. Pulse until finely ground; pour into a large mixing bowl. Whisk in the brown rice cereal, dry milk, wheat germ, raisins, chocolate chips, flax, cinnamon, and salt; set aside.
Beat the egg whites until frothy in a small bowl; stir in the canola oil, honey, and vanilla extract and pour into the dry mixture. Stir until evenly moistened and press into the prepared pan.
Bake in the preheated oven until the mixture is hot, 15 to 20 minutes. Remove the power bar mixture by lifting the foil out of the pan. Allow to cool slightly; remove the foil and cut into bars while still warm. Allow to cool completely on a wire rack before serving. Store in airtight container, or freeze in plastic snack bags.
Recipe : Apple Port Pastry Cups
Ingredients
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets
4 ounces mascarpone cheese, softened
4 teaspoons packed brown sugar
1 tablespoon port wine
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
1 red or green apple, cored and finely chopped
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface and roll into a 14-inch square. Cut the pastry sheet into 36 (about 2 1/4-inch) squares. Press the pastry squares into 36 (1 3/4-inch) mini muffin pan cups.
Bake for 10 minutes or until the pastry cups are golden.
Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl until the mixture is smooth. Add the apples and toss to coat.
Divide the apple mixture among the pastry cups. Bake for 10 minutes or until the filling is hot.
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets
4 ounces mascarpone cheese, softened
4 teaspoons packed brown sugar
1 tablespoon port wine
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
1 red or green apple, cored and finely chopped
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface and roll into a 14-inch square. Cut the pastry sheet into 36 (about 2 1/4-inch) squares. Press the pastry squares into 36 (1 3/4-inch) mini muffin pan cups.
Bake for 10 minutes or until the pastry cups are golden.
Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl until the mixture is smooth. Add the apples and toss to coat.
Divide the apple mixture among the pastry cups. Bake for 10 minutes or until the filling is hot.
Recipe : Best Ever Pie Crust
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
Directions
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
Directions
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Recipe : Apple Butterscotch Bars
Ingredients
1 1/2 cups self-rising flour
1 1/2 cups old-fashioned oats
1/2 cup white sugar
2/3 cup brown sugar
1 cup butter, softened
2/3 cup apple jelly
1/4 cup chopped cashews
1 (11 ounce) package butterscotch chips
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease the bottom of a 9 inch square baking dish.
Mix the flour, oats, white sugar, and brown sugar in a large bowl. Cut the butter into the flour mixture until the mixture is crumbly. Set aside 3/4 cup of the mixture and press the rest into the bottom of the prepared dish. Spread the top with the apple jelly.
Stir the reserved flour mixture and the cashews together in a bowl; sprinkle over the apple jelly. Scatter the butterscotch chips over the cashew mixture.
Bake in the preheated oven until golden brown; 30 to 35 minutes. Allow to cool completely before cutting into bars.
1 1/2 cups self-rising flour
1 1/2 cups old-fashioned oats
1/2 cup white sugar
2/3 cup brown sugar
1 cup butter, softened
2/3 cup apple jelly
1/4 cup chopped cashews
1 (11 ounce) package butterscotch chips
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease the bottom of a 9 inch square baking dish.
Mix the flour, oats, white sugar, and brown sugar in a large bowl. Cut the butter into the flour mixture until the mixture is crumbly. Set aside 3/4 cup of the mixture and press the rest into the bottom of the prepared dish. Spread the top with the apple jelly.
Stir the reserved flour mixture and the cashews together in a bowl; sprinkle over the apple jelly. Scatter the butterscotch chips over the cashew mixture.
Bake in the preheated oven until golden brown; 30 to 35 minutes. Allow to cool completely before cutting into bars.
Recipe : Artichoke and Chickpea Stew
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
6 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 carrots, chopped
4 medium roma (plum) tomatoes, chopped
1 (15 ounce) can artichoke hearts, drained and quartered
1 (15.5 ounce) can garbanzo beans, drained
1 quart low-sodium chicken broth
1 tablespoon chopped fresh sage
1 teaspoon lemon juice
salt and pepper to taste
Directions
Heat oil in a large pot over medium heat, cook the onion until translucent. Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute. Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the carrots are tender.
Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.
2 tablespoons olive oil
1 medium yellow onion, chopped
6 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 carrots, chopped
4 medium roma (plum) tomatoes, chopped
1 (15 ounce) can artichoke hearts, drained and quartered
1 (15.5 ounce) can garbanzo beans, drained
1 quart low-sodium chicken broth
1 tablespoon chopped fresh sage
1 teaspoon lemon juice
salt and pepper to taste
Directions
Heat oil in a large pot over medium heat, cook the onion until translucent. Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute. Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the carrots are tender.
Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.
Recipe : Anapakaya Paala Koora
Ingredients
2 tablespoons vegetable oil
2 dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
1 teaspoon mustard seed
1 teaspoon coriander seed
1 sprig fresh curry leaves
1/4 teaspoon asafoetida powder
1 (1 pound) calabash gourd (anapakaya), cut into 3/4-inch pieces
1/4 cup milk
salt to taste
1/2 teaspoon ground red pepper
Directions
Heat the oil in a large skillet over medium-high heat. Fry the red chile peppers, cumin seed, mustard seed, and coriander seed in the hot oil until they begin to splutter. Add the curry leaves and asafoetida powder; stir. Cook and stir the gourd pieces in the mixture until warmed and coated in the oil mixture. Pour the milk into the skillet and bring to a boil. Reduce heat to medium low and allow the mixture to simmer until the gourd is cooked through, about 15 minutes. Season with the ground red pepper and salt; simmer another minute or so. If too much liquid remains, increase heat to high and cook until reduced to your liking.
2 tablespoons vegetable oil
2 dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
1 teaspoon mustard seed
1 teaspoon coriander seed
1 sprig fresh curry leaves
1/4 teaspoon asafoetida powder
1 (1 pound) calabash gourd (anapakaya), cut into 3/4-inch pieces
1/4 cup milk
salt to taste
1/2 teaspoon ground red pepper
Directions
Heat the oil in a large skillet over medium-high heat. Fry the red chile peppers, cumin seed, mustard seed, and coriander seed in the hot oil until they begin to splutter. Add the curry leaves and asafoetida powder; stir. Cook and stir the gourd pieces in the mixture until warmed and coated in the oil mixture. Pour the milk into the skillet and bring to a boil. Reduce heat to medium low and allow the mixture to simmer until the gourd is cooked through, about 15 minutes. Season with the ground red pepper and salt; simmer another minute or so. If too much liquid remains, increase heat to high and cook until reduced to your liking.
Recipe : Breakfast Casserole
Ingredients
2 slices bread
1/2 pound bulk pork sausage
1/2 cup shredded Cheddar cheese
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes.
In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350 degrees F for 30 minutes or until puffed and golden.
2 slices bread
1/2 pound bulk pork sausage
1/2 cup shredded Cheddar cheese
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes.
In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350 degrees F for 30 minutes or until puffed and golden.
Recipe : Belles Hamburger Buns
Ingredients
1 cup water
2 tablespoons butter
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour
1 (.25 ounce) envelope active dry yeast
1 tablespoon water
Directions
Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.
1 cup water
2 tablespoons butter
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour
1 (.25 ounce) envelope active dry yeast
1 tablespoon water
Directions
Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.
Recipe : Bacon-Wrapped Salmon
Ingredients
4 (4 ounce) skin-on salmon fillets
1 teaspoon garlic powder
1 teaspoon dried dill weed
salt and pepper to taste
1/2 pound bacon, cut in half
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.
4 (4 ounce) skin-on salmon fillets
1 teaspoon garlic powder
1 teaspoon dried dill weed
salt and pepper to taste
1/2 pound bacon, cut in half
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.
Recipe : Belgian Salad
Ingredients
1/2 cup vegetable oil
1/2 cup white vinegar
1 cup white sugar
1 (15 ounce) can green beans, drained
1 (15 ounce) can baby peas
1 (15 ounce) can white corn, drained
1 (2 ounce) jar pimentos, drained
1 cup chopped celery
1 cup chopped onion
salt and freshly ground black pepper to taste
Directions
In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until sugar is completely dissolved. Refrigerate 1 hour.
In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion. Pour in dressing, and toss to coat. Cover and refrigerate 8 hours, or overnight. Season with salt and pepper, and serve chilled.
1/2 cup vegetable oil
1/2 cup white vinegar
1 cup white sugar
1 (15 ounce) can green beans, drained
1 (15 ounce) can baby peas
1 (15 ounce) can white corn, drained
1 (2 ounce) jar pimentos, drained
1 cup chopped celery
1 cup chopped onion
salt and freshly ground black pepper to taste
Directions
In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until sugar is completely dissolved. Refrigerate 1 hour.
In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion. Pour in dressing, and toss to coat. Cover and refrigerate 8 hours, or overnight. Season with salt and pepper, and serve chilled.
Recipe : Broccoli with Almonds
Ingredients
1 1/2 pounds fresh broccoli, cut into spears
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup sliced almonds
3 tablespoons stick margarine
1/2 cup finely chopped onion
1 teaspoon salt
Directions
In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. In a skillet, saute almonds in margarine until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat.
1 1/2 pounds fresh broccoli, cut into spears
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup sliced almonds
3 tablespoons stick margarine
1/2 cup finely chopped onion
1 teaspoon salt
Directions
In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. In a skillet, saute almonds in margarine until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat.
Recipe : Bacon and Tomato Baked Chicken
Ingredients
Nonstick cooking spray
3 pounds broiler-fryer chicken pieces
1 (12 ounce) can Hunt's� Tomato Paste
1 1/2 cups water
1/2 cup red wine vinegar
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
6 cups hot cooked egg noodles (optional)
6 slices bacon, cooked, drained, crumbled
Chopped fresh parsley (optional)
Directions
Preheat oven to 425 degrees F. Spray 13x9-inch baking dish with cooking spray. Arrange chicken in dish; set aside.
Place tomato paste, water, vinegar, basil and oregano in food processor container; cover. Process until well blended. Pour over chicken.
Bake uncovered 45 to 50 minutes or until chicken is no longer pink in thickest part and juices are clear when pierced with tip of knife (175 degrees on meat thermometer). Serve chicken over noodles, if desired. Top with bacon. Garnish with parsley, if desired.
Nonstick cooking spray
3 pounds broiler-fryer chicken pieces
1 (12 ounce) can Hunt's� Tomato Paste
1 1/2 cups water
1/2 cup red wine vinegar
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
6 cups hot cooked egg noodles (optional)
6 slices bacon, cooked, drained, crumbled
Chopped fresh parsley (optional)
Directions
Preheat oven to 425 degrees F. Spray 13x9-inch baking dish with cooking spray. Arrange chicken in dish; set aside.
Place tomato paste, water, vinegar, basil and oregano in food processor container; cover. Process until well blended. Pour over chicken.
Bake uncovered 45 to 50 minutes or until chicken is no longer pink in thickest part and juices are clear when pierced with tip of knife (175 degrees on meat thermometer). Serve chicken over noodles, if desired. Top with bacon. Garnish with parsley, if desired.
Recipe : Broccoli Chicken Casserole IV
Ingredients
2 1/2 cups chopped chicken breast meat
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup shredded Monterey Jack cheese
1 (10 ounce) package frozen broccoli
1/2 cup chopped green onion
1 teaspoon dried basil
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the chicken, soup, milk, cheese, broccoli, green onion, basil and pepper. Mix well and spread mixture into a lightly greased 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 50 minutes, until bubbly.
2 1/2 cups chopped chicken breast meat
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup shredded Monterey Jack cheese
1 (10 ounce) package frozen broccoli
1/2 cup chopped green onion
1 teaspoon dried basil
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the chicken, soup, milk, cheese, broccoli, green onion, basil and pepper. Mix well and spread mixture into a lightly greased 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 50 minutes, until bubbly.
Recipe : Biscuit Bites
Ingredients
1 (12 ounce) package refrigerated buttermilk biscuits
2 tablespoons grated Parmesan cheese
1 teaspoon onion powder
Directions
Cut each biscuit into thirds; place on a greased baking sheet. Combine Parmesan cheese and onion powder; sprinkle over biscuits. Bake at 400 degrees F for 7-8 minutes or until golden brown.
1 (12 ounce) package refrigerated buttermilk biscuits
2 tablespoons grated Parmesan cheese
1 teaspoon onion powder
Directions
Cut each biscuit into thirds; place on a greased baking sheet. Combine Parmesan cheese and onion powder; sprinkle over biscuits. Bake at 400 degrees F for 7-8 minutes or until golden brown.
Recipe : Broccoli with Mandarin Oranges
Ingredients
2 (11 ounce) cans mandarin oranges, drained and liquid reserved
2 tablespoons molasses
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 1/2 teaspoons cornstarch
1/4 cup peanut oil
2 heads fresh broccoli, cut into florets
2 tablespoons sesame seeds
Directions
In a small bowl, mix together 1/4 cup of the reserved juice, molasses, soy sauce, ginger and cornstarch. Set aside.
Heat oil in a wok over medium-high heat. Saute broccoli florets and one can of mandarin oranges until the broccoli is heated through. The oranges will almost dissolve. Stir in the molasses mixture, and continue to cook while tossing the broccoli to coat until the broccoli is tender, about 3 minutes.
Remove from heat, and toss broccoli with the remaining can of oranges. Transfer to a serving plate, and sprinkle with sesame seeds.
2 (11 ounce) cans mandarin oranges, drained and liquid reserved
2 tablespoons molasses
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 1/2 teaspoons cornstarch
1/4 cup peanut oil
2 heads fresh broccoli, cut into florets
2 tablespoons sesame seeds
Directions
In a small bowl, mix together 1/4 cup of the reserved juice, molasses, soy sauce, ginger and cornstarch. Set aside.
Heat oil in a wok over medium-high heat. Saute broccoli florets and one can of mandarin oranges until the broccoli is heated through. The oranges will almost dissolve. Stir in the molasses mixture, and continue to cook while tossing the broccoli to coat until the broccoli is tender, about 3 minutes.
Remove from heat, and toss broccoli with the remaining can of oranges. Transfer to a serving plate, and sprinkle with sesame seeds.
Recipe : Balsamic Cream Sauce
Ingredients
2 tablespoons olive oil
2 tablespoons butter
1/4 onion, minced
2 tablespoons balsamic vinegar
2 teaspoons chicken bouillon granules
1 cup heavy cream
1/2 cup grated Parmesan cheese
Directions
Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.
2 tablespoons olive oil
2 tablespoons butter
1/4 onion, minced
2 tablespoons balsamic vinegar
2 teaspoons chicken bouillon granules
1 cup heavy cream
1/2 cup grated Parmesan cheese
Directions
Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.
Recipe : Banana Cream Pie I
Ingredients
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
Directions
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
Directions
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Recipe : Becca's Tangy Baked Brie
Ingredients
1 teaspoon butter
1 (8 ounce) round Brie cheese
1 1/2 tablespoons sliced almonds
1 tablespoon balsamic vinegar
1 tablespoon molasses
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Spread the butter over the top of the brie and top with the almonds. Place the brie in a baking pan and bake until the top puffs up, about 25 minutes. You may need to place a square of foil over the top after 15 minutes to prevent the almonds from burning.
Combine the balsamic vinegar and molasses. Drizzle the mixture on a serving plate and carefully place the baked brie on top of the balsamic mixture.
1 teaspoon butter
1 (8 ounce) round Brie cheese
1 1/2 tablespoons sliced almonds
1 tablespoon balsamic vinegar
1 tablespoon molasses
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Spread the butter over the top of the brie and top with the almonds. Place the brie in a baking pan and bake until the top puffs up, about 25 minutes. You may need to place a square of foil over the top after 15 minutes to prevent the almonds from burning.
Combine the balsamic vinegar and molasses. Drizzle the mixture on a serving plate and carefully place the baked brie on top of the balsamic mixture.
Recipe : Acapulco Margarita Grouper
Ingredients
4 (6 ounce) grouper fillets
1/3 cup tequila
1/2 cup orange liqueur
3/4 cup fresh lime juice
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tablespoons chopped fresh cilantro
1 pinch white sugar
salt to taste
1 tablespoon olive oil
ground black pepper to taste
Directions
Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
Preheat the grill for high heat.
In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.
4 (6 ounce) grouper fillets
1/3 cup tequila
1/2 cup orange liqueur
3/4 cup fresh lime juice
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tablespoons chopped fresh cilantro
1 pinch white sugar
salt to taste
1 tablespoon olive oil
ground black pepper to taste
Directions
Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
Preheat the grill for high heat.
In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.
Recipe : Black Bean and Chickpea Chili
Ingredients
1 1/2 tablespoons olive oil
1 pound ground turkey (optional)
1 onion, chopped
2 green bell peppers, seeded and chopped
5 carrots, peeled and sliced into rounds
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
2 (14.5 ounce) cans canned diced tomatoes with their juice
1 cup frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 1/2 cups chicken broth
Directions
If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.
1 1/2 tablespoons olive oil
1 pound ground turkey (optional)
1 onion, chopped
2 green bell peppers, seeded and chopped
5 carrots, peeled and sliced into rounds
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
2 (14.5 ounce) cans canned diced tomatoes with their juice
1 cup frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 1/2 cups chicken broth
Directions
If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.
Recipe : Apricot-Nut Drop Cookies
Ingredients
3/4 cup butter flavored shortening
1 1/4 cups packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried apricots
1 cup chopped pecans
Directions
In a mixing bowl, cream shortening and brown sugar. Beat in egg, milk and vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in apricots and pecans.
Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 10-13 minutes or until light golden brown. Cool for 2 minutes; remove to wire racks.
3/4 cup butter flavored shortening
1 1/4 cups packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried apricots
1 cup chopped pecans
Directions
In a mixing bowl, cream shortening and brown sugar. Beat in egg, milk and vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in apricots and pecans.
Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 10-13 minutes or until light golden brown. Cool for 2 minutes; remove to wire racks.
Recipe : Berry Shooters
Ingredients
1 (3 ounce) package tropical fruit-flavored gelatin mix
1 cup hot water
1 cup triple berry vodka
Directions
In a medium bowl combine the gelatin mix and boiling water. Stir until gelatin dissolves. Pour in the vodka and stir. Pour into small paper cups and chill in the refrigerate until set.
1 (3 ounce) package tropical fruit-flavored gelatin mix
1 cup hot water
1 cup triple berry vodka
Directions
In a medium bowl combine the gelatin mix and boiling water. Stir until gelatin dissolves. Pour in the vodka and stir. Pour into small paper cups and chill in the refrigerate until set.
Recipe : Avocado Side Dish
Ingredients
1 (8 ounce) package uncooked spaghetti
1 avocado - pitted, peeled, and cubed
1 tablespoon lime juice
1 (15 ounce) can vegetarian chili
1/3 cup sliced green onion
2 large tomatoes, diced
1 teaspoon minced garlic
1/3 cup chopped fresh cilantro
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.
In a small bowl combine avocado and lime juice.
In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro.
Serve pasta topped with chili mixture and avocado.
1 (8 ounce) package uncooked spaghetti
1 avocado - pitted, peeled, and cubed
1 tablespoon lime juice
1 (15 ounce) can vegetarian chili
1/3 cup sliced green onion
2 large tomatoes, diced
1 teaspoon minced garlic
1/3 cup chopped fresh cilantro
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.
In a small bowl combine avocado and lime juice.
In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro.
Serve pasta topped with chili mixture and avocado.
Recipe : Awesomely Easy Sesame Asparagus
Ingredients
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
2 tablespoons black sesame seeds, lightly toasted
kosher salt to taste
Directions
Fill a large saucepan with 1/2 inch of water and bring to a boil. Cook asparagus until tender-crisp, about 5 minutes. Drain, then rinse with cold water. Return pan to the stove over medium heat, pour in oil, and swirl around pan. Shake excess water off of the asparagus, and toss in oil with sesame seeds, and salt to reheat.
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
2 tablespoons black sesame seeds, lightly toasted
kosher salt to taste
Directions
Fill a large saucepan with 1/2 inch of water and bring to a boil. Cook asparagus until tender-crisp, about 5 minutes. Drain, then rinse with cold water. Return pan to the stove over medium heat, pour in oil, and swirl around pan. Shake excess water off of the asparagus, and toss in oil with sesame seeds, and salt to reheat.
Recipe : Baked Pumpkin Pudding
Ingredients
1/2 cup egg substitute
2 cups canned cooked pumpkin
3/4 cup sugar
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups fat-free evaporated milk
5 tablespoons reduced-fat whipped topping
Directions
In a bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Gradually beat in milk. Pour into five 8-oz. custard cups coated with nonstick cooking spray. Place in a 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.
1/2 cup egg substitute
2 cups canned cooked pumpkin
3/4 cup sugar
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups fat-free evaporated milk
5 tablespoons reduced-fat whipped topping
Directions
In a bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Gradually beat in milk. Pour into five 8-oz. custard cups coated with nonstick cooking spray. Place in a 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.
Recipe : Authentic Chile con Queso
Ingredients
2 tablespoons vegetable oil
1/2 onion, diced
1 tomato, diced
10 large roasted green chile peppers, seeded and chopped
1/2 cup shredded queso asadero (white Mexican cheese)
1/4 cup shredded Monterey Jack cheese
1/4 cup milk
salt to taste
Directions
Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
2 tablespoons vegetable oil
1/2 onion, diced
1 tomato, diced
10 large roasted green chile peppers, seeded and chopped
1/2 cup shredded queso asadero (white Mexican cheese)
1/4 cup shredded Monterey Jack cheese
1/4 cup milk
salt to taste
Directions
Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
Recipe : Breakfast Meatloaf
Ingredients
2 pounds ground turkey
2 cups textured vegetable protein
2 cups powdered milk
6 eggs, beaten
2 green bell peppers, chopped
1 small onion, chopped
4 stalks celery, chopped
1 (10 ounce) package frozen spinach, thawed and drained
1 teaspoon ground black pepper
1 teaspoon ground sage
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x11 inch baking dish.
In a large bowl, mix together the ground turkey, tvp, powdered milk, and eggs until well blended. Mix in the green peppers, onion, celery and spinach. Season with black pepper and sage. Press the mixture into the prepared pan.
Bake for 1 hour in the preheated oven, or until the center is firm and the juices run clear. Let stand for a few minutes before slicing into 16 slices.
2 pounds ground turkey
2 cups textured vegetable protein
2 cups powdered milk
6 eggs, beaten
2 green bell peppers, chopped
1 small onion, chopped
4 stalks celery, chopped
1 (10 ounce) package frozen spinach, thawed and drained
1 teaspoon ground black pepper
1 teaspoon ground sage
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x11 inch baking dish.
In a large bowl, mix together the ground turkey, tvp, powdered milk, and eggs until well blended. Mix in the green peppers, onion, celery and spinach. Season with black pepper and sage. Press the mixture into the prepared pan.
Bake for 1 hour in the preheated oven, or until the center is firm and the juices run clear. Let stand for a few minutes before slicing into 16 slices.
Recipe : Apricot Oat Bread
Ingredients
4 1/4 cups bread flour
2/3 cup rolled oats
1 tablespoon white sugar
2 teaspoons active dry yeast
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 tablespoons butter, cut up
1 2/3 cups orange juice
1/2 cup diced dried apricots
2 tablespoons honey, warmed
Directions
Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.
Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey. Allow to cool completely before serving.
4 1/4 cups bread flour
2/3 cup rolled oats
1 tablespoon white sugar
2 teaspoons active dry yeast
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 tablespoons butter, cut up
1 2/3 cups orange juice
1/2 cup diced dried apricots
2 tablespoons honey, warmed
Directions
Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.
Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey. Allow to cool completely before serving.
Recipe : Beer and Soy Sauce Chicken
Ingredients
1 cup soy sauce
1 cup water
1 clove garlic, peeled and minced
salt and pepper to taste
4 skinless, boneless chicken breast halves
Directions
In a large bowl, mix the soy sauce, beer, water, and garlic. Season with salt and pepper. Place chicken in the bowl. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn chicken once while marinating.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place chicken on the prepared grill, and cook 10 to 15 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.
1 cup soy sauce
1 cup water
1 clove garlic, peeled and minced
salt and pepper to taste
4 skinless, boneless chicken breast halves
Directions
In a large bowl, mix the soy sauce, beer, water, and garlic. Season with salt and pepper. Place chicken in the bowl. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn chicken once while marinating.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place chicken on the prepared grill, and cook 10 to 15 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.
Recipe : Busy Student's Supper
Ingredients
2 cups vegetable broth
1 cup Basmati rice
1/2 small onion, chopped
1 (14.75 ounce) can salmon, drained and flaked
1/2 cup frozen mixed vegetables, thawed
1 teaspoon lemon pepper
1 teaspoon salt-free garlic and herb seasoning blend
1 tablespoon olive oil
1/4 cup dry bread crumbs for topping
1 pinch paprika
Directions
Rinse the rice. In a saucepan bring the vegetable broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the onion, salmon, mixed vegetables, lemon pepper and herb seasoning. Mix thoroughly. Grease an 11x7 inch baking dish with the olive oil.
When rice is done, mix it in with the salmon mixture. Mix thoroughly. Press into the prepared baking dish and sprinkle the bread crumbs and paprika on top.
Cover with foil and bake in a preheated oven for 20 to 30 minutes.
2 cups vegetable broth
1 cup Basmati rice
1/2 small onion, chopped
1 (14.75 ounce) can salmon, drained and flaked
1/2 cup frozen mixed vegetables, thawed
1 teaspoon lemon pepper
1 teaspoon salt-free garlic and herb seasoning blend
1 tablespoon olive oil
1/4 cup dry bread crumbs for topping
1 pinch paprika
Directions
Rinse the rice. In a saucepan bring the vegetable broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the onion, salmon, mixed vegetables, lemon pepper and herb seasoning. Mix thoroughly. Grease an 11x7 inch baking dish with the olive oil.
When rice is done, mix it in with the salmon mixture. Mix thoroughly. Press into the prepared baking dish and sprinkle the bread crumbs and paprika on top.
Cover with foil and bake in a preheated oven for 20 to 30 minutes.
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