Ingredients
3 pounds (1 inch thick) sirloin or round steak
1 medium onion, chopped
1/2 cup lemon juice
1/4 cup vegetable oil
1 teaspoon garlic salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon celery salt
1/2 teaspoon pepper
2 tablespoons butter, melted
Directions
With a meat fork, pierce holes in both sides of steak. Place in a large resealable bag. Combine the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper; pour over meat. Cover and refrigerate for 6 hours or overnight.
Drain and discard marinade. Broil steak 6 in. from the heat for 8 minutes. Brush with butter and turn. Broil 6 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Friday, July 1, 2011
Recipe : Baked Apples in Caramel Cream
Ingredients
3 tablespoons brown sugar
1/4 cup hot water
4 large Rome beauty apples, cored
1 tablespoon lemon juice
12 individually wrapped caramels, unwrapped
1/2 cup whipping cream
Directions
Combine brown sugar and water in an 9-in. square baking dish. Peel the top half of each apple; brush with lemon juice. Place in the baking dish. Fill each with three caramels. Bake at 350 degrees F for 60-65 minutes or until apples are tender, basting every 20 minutes. Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately.
3 tablespoons brown sugar
1/4 cup hot water
4 large Rome beauty apples, cored
1 tablespoon lemon juice
12 individually wrapped caramels, unwrapped
1/2 cup whipping cream
Directions
Combine brown sugar and water in an 9-in. square baking dish. Peel the top half of each apple; brush with lemon juice. Place in the baking dish. Fill each with three caramels. Bake at 350 degrees F for 60-65 minutes or until apples are tender, basting every 20 minutes. Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately.
Recipe : Blueberry Oatmeal Scones
Ingredients
1 1/2 cups rolled oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup white sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
6 tablespoons butter, cubed
3/4 cup milk
1 cup fresh blueberries or frozen blueberries, thawed
1/2 cup pecans
2 tablespoons milk
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
Bake in preheated oven until lightly browned, 20 to 25 minutes.
1 1/2 cups rolled oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup white sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
6 tablespoons butter, cubed
3/4 cup milk
1 cup fresh blueberries or frozen blueberries, thawed
1/2 cup pecans
2 tablespoons milk
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
Bake in preheated oven until lightly browned, 20 to 25 minutes.
Recipe : Beef 'n' Eggplant Pie
Ingredients
2 cups cubed eggplant
1/4 cup butter
3/4 pound ground beef
1/2 cup finely chopped onion
1 celery rib with leaves, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 tablespoon minced fresh parsley
1 tablespoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
1/2 cup shredded mozzarella cheese
Directions
In a small skillet, saute eggplant in butter until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat.
Prick pastry shell with a fork. Add beef mixture. Bake at 375 degrees F for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
2 cups cubed eggplant
1/4 cup butter
3/4 pound ground beef
1/2 cup finely chopped onion
1 celery rib with leaves, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 tablespoon minced fresh parsley
1 tablespoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
1/2 cup shredded mozzarella cheese
Directions
In a small skillet, saute eggplant in butter until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat.
Prick pastry shell with a fork. Add beef mixture. Bake at 375 degrees F for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Recipe : Angel Hair Pasta Chicken
Ingredients
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cubed
12 ounces angel hair pasta
1 carrot, sliced diagonally into 1/4 inch thick slices
1 (10 ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Directions
Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cubed
12 ounces angel hair pasta
1 carrot, sliced diagonally into 1/4 inch thick slices
1 (10 ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Directions
Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.
Recipe : Blue Cheese, Port, and Walnut Spread
Ingredients
1 pound blue cheese
1/2 cup unsalted butter, softened
1/3 cup port wine
1 1/2 cups chopped walnuts
Directions
In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock. Chill.
1 pound blue cheese
1/2 cup unsalted butter, softened
1/3 cup port wine
1 1/2 cups chopped walnuts
Directions
In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock. Chill.
Recipe : Beefy Cowboy Chili
Ingredients
1 pound boneless beef top sirloin steak, cut into small, bite-size pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
1/2 large onion, chopped
1 teaspoon finely chopped garlic
1 teaspoon chili powder
1 (15 ounce) can ranch-style beans
1 (14.5 ounce) can Hunt’s� Diced Tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 (6 ounce) can Hunt's� Tomato Paste
1 cup water
1 teaspoon granulated sugar
1/4 teaspoon ground red pepper
Sliced green onions, sour cream, shredded Cheddar cheese and crushed corn chips (optional)
Directions
Sprinkle steak pieces evenly with salt and pepper.
Heat oil in 6-quart saucepan over medium-high heat 1 minute. Add steak pieces, onion, garlic and chili powder. Cook 5 minutes, or until steak is browned on all sides and onion is tender, stirring frequently.
Add beans, both diced tomatoes with their juice, tomato paste, water, sugar and red pepper; blend well. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally. Serve with optional toppings, if desired.
1 pound boneless beef top sirloin steak, cut into small, bite-size pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
1/2 large onion, chopped
1 teaspoon finely chopped garlic
1 teaspoon chili powder
1 (15 ounce) can ranch-style beans
1 (14.5 ounce) can Hunt’s� Diced Tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 (6 ounce) can Hunt's� Tomato Paste
1 cup water
1 teaspoon granulated sugar
1/4 teaspoon ground red pepper
Sliced green onions, sour cream, shredded Cheddar cheese and crushed corn chips (optional)
Directions
Sprinkle steak pieces evenly with salt and pepper.
Heat oil in 6-quart saucepan over medium-high heat 1 minute. Add steak pieces, onion, garlic and chili powder. Cook 5 minutes, or until steak is browned on all sides and onion is tender, stirring frequently.
Add beans, both diced tomatoes with their juice, tomato paste, water, sugar and red pepper; blend well. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally. Serve with optional toppings, if desired.
Recipe : Ain't Yo Momma's Chocolate Milk
Ingredients
1 fluid ounce vodka
1 fluid ounce hazelnut liqueur
1 fluid ounce Irish cream liqueur
1 fluid ounce coffee flavored liqueur
Ice cubes
Directions
In a cocktail shaker, shake together vodka, hazelnut liqueur, Irish cream liqueur, and coffee flavored liqueur with several cubes of ice. Strain into a glass filled with ice cubes.
1 fluid ounce vodka
1 fluid ounce hazelnut liqueur
1 fluid ounce Irish cream liqueur
1 fluid ounce coffee flavored liqueur
Ice cubes
Directions
In a cocktail shaker, shake together vodka, hazelnut liqueur, Irish cream liqueur, and coffee flavored liqueur with several cubes of ice. Strain into a glass filled with ice cubes.
Recipe : Awesome Lasagna Pie
Ingredients
1 pound lean ground beef
1 (6 ounce) can tomato paste
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 cup cottage cheese
1/2 cup biscuit baking mix
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain and stir in the tomato paste, salt, and Italian seasoning. Set aside a little bit of the mozzarella and Parmesan cheeses for the top; stir the rest into the ground beef. Set aside.
Spread cottage cheese into the bottom of a 9 inch pie plate. Spoon the ground beef mixture over the cheese. In a small bowl, stir together the milk and eggs. Blend in the biscuit mix until smooth. Pour over the top of the pie, covering completely.
Bake in the preheated oven until top is browned, about 30 minutes. Remove from the oven and sprinkle the reserved cheese over the top.
1 pound lean ground beef
1 (6 ounce) can tomato paste
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 cup cottage cheese
1/2 cup biscuit baking mix
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain and stir in the tomato paste, salt, and Italian seasoning. Set aside a little bit of the mozzarella and Parmesan cheeses for the top; stir the rest into the ground beef. Set aside.
Spread cottage cheese into the bottom of a 9 inch pie plate. Spoon the ground beef mixture over the cheese. In a small bowl, stir together the milk and eggs. Blend in the biscuit mix until smooth. Pour over the top of the pie, covering completely.
Bake in the preheated oven until top is browned, about 30 minutes. Remove from the oven and sprinkle the reserved cheese over the top.
Recipe : Bierock Casserole
Ingredients
1/2 cup chopped onion
1 1/2 pounds lean ground beef
1 (16 ounce) can sauerkraut, drained and pressed dry
2 (8 ounce) cans refrigerated crescent rolls
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.
Bake in preheated oven for 25 to 30 minutes, or until golden brown.
1/2 cup chopped onion
1 1/2 pounds lean ground beef
1 (16 ounce) can sauerkraut, drained and pressed dry
2 (8 ounce) cans refrigerated crescent rolls
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.
Bake in preheated oven for 25 to 30 minutes, or until golden brown.
Recipe : Amalgamation Cake II
Ingredients
1 (18.25 ounce) package white cake mix
8 egg yolks
2 tablespoons all-purpose flour
2 cups white sugar
1 cup butter
2 cups chopped walnuts
2 cups chopped pecans
2 1/2 cups raisins
1 (14 ounce) package flaked coconut
1 cup white sugar
1/2 cup hot water
2 egg whites
Directions
Bake white cake mix, following package directions, in two layers (either 8 or 9 inch).
Filling: In a double boiler, combine egg yolks, flour, 2 cups sugar and butter. Cook, stirring, until thick.
Add walnuts, pecans, raisins and coconut. Mix well. Spread filling between layers, on sides and top of cooled cake.
Icing: Combine sugar and water in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Spread over cake.
1 (18.25 ounce) package white cake mix
8 egg yolks
2 tablespoons all-purpose flour
2 cups white sugar
1 cup butter
2 cups chopped walnuts
2 cups chopped pecans
2 1/2 cups raisins
1 (14 ounce) package flaked coconut
1 cup white sugar
1/2 cup hot water
2 egg whites
Directions
Bake white cake mix, following package directions, in two layers (either 8 or 9 inch).
Filling: In a double boiler, combine egg yolks, flour, 2 cups sugar and butter. Cook, stirring, until thick.
Add walnuts, pecans, raisins and coconut. Mix well. Spread filling between layers, on sides and top of cooled cake.
Icing: Combine sugar and water in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Spread over cake.
Recipe : Bacon and Tomato Cups
Ingredients
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake for 10 to 12 minutes in the preheated oven , or until golden brown.
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake for 10 to 12 minutes in the preheated oven , or until golden brown.
Recipe : Banana Cream Cheese Pie
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 cup mashed ripe bananas
1 teaspoon lemon juice
1 (8 ounce) carton frozen whipped topping, thawed
1 (9 inch) graham cracker crust
STRAWBERRY TOPPING:
2 tablespoons sugar
1 teaspoon cornstarch
1 1/4 cups sliced fresh strawberries
5 drops red food coloring
Directions
In a bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; add to cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set. In a saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping.
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 cup mashed ripe bananas
1 teaspoon lemon juice
1 (8 ounce) carton frozen whipped topping, thawed
1 (9 inch) graham cracker crust
STRAWBERRY TOPPING:
2 tablespoons sugar
1 teaspoon cornstarch
1 1/4 cups sliced fresh strawberries
5 drops red food coloring
Directions
In a bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; add to cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set. In a saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping.
Recipe : Asparagus with Junk
Ingredients
1 bunch fresh asparagus, trimmed
1 cup mayonnaise
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place a steamer insert into a saucepan. Pour enough water into the saucepan to reach just below the bottom of the steamer. Bring the water to a boil. Add the asparagus, cover, and steam until just tender, 2 to 6 minutes depending on thickness.
Place the asparagus into a baking dish. Spread mayonnaise over the asparagus; sprinkle with bread crumbs and Parmesan cheese.
Bake in the preheated oven until the crumbs and cheese are golden brown, about 20 minutes.
1 bunch fresh asparagus, trimmed
1 cup mayonnaise
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place a steamer insert into a saucepan. Pour enough water into the saucepan to reach just below the bottom of the steamer. Bring the water to a boil. Add the asparagus, cover, and steam until just tender, 2 to 6 minutes depending on thickness.
Place the asparagus into a baking dish. Spread mayonnaise over the asparagus; sprinkle with bread crumbs and Parmesan cheese.
Bake in the preheated oven until the crumbs and cheese are golden brown, about 20 minutes.
Recipe : Apple Pound Cake
Ingredients
2 cups sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped almonds
1/2 cup raisins
APPLE CIDER GLAZE:
1/2 cup apple cider or apple juice
1/2 cup packed brown sugar
2 tablespoons butter or margarine
Directions
In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.
2 cups sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped almonds
1/2 cup raisins
APPLE CIDER GLAZE:
1/2 cup apple cider or apple juice
1/2 cup packed brown sugar
2 tablespoons butter or margarine
Directions
In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.
Recipe : Asiago Sun-Dried Tomato Pasta
Ingredients
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
Directions
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
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. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
Directions
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
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. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
Recipe : Blue Island Ice Tea
Ingredients
1 cup ice cubes
1/3 fluid ounce white rum
1/3 fluid ounce tequila
1/3 fluid ounce gin
1/3 fluid ounce blue curacao
1/4 fluid ounce vodka
1/4 fluid ounce sweet and sour mix
1/2 fluid ounce cola
1 wedge lime
Directions
Fill a highball glass with ice cubes. Pour in the rum, tequila, gin, blue curacao, vodka, sour mix, and cola. Do not stir, allow the liquors to remain layered! Garnish with a lime wedge to serve.
1 cup ice cubes
1/3 fluid ounce white rum
1/3 fluid ounce tequila
1/3 fluid ounce gin
1/3 fluid ounce blue curacao
1/4 fluid ounce vodka
1/4 fluid ounce sweet and sour mix
1/2 fluid ounce cola
1 wedge lime
Directions
Fill a highball glass with ice cubes. Pour in the rum, tequila, gin, blue curacao, vodka, sour mix, and cola. Do not stir, allow the liquors to remain layered! Garnish with a lime wedge to serve.
Recipe : Apricot Muffins
Ingredients
1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1/4 cup vegetable oil
1 cup buttermilk
1 egg
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1/4 cup vegetable oil
1 cup buttermilk
1 egg
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
Recipe : Best Ever Jalapeno Poppers
Ingredients
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying
Directions
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying
Directions
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Recipe : Avocado and Edamame Dip
Ingredients
6 ounces shelled edamame (green soybeans)
1/2 onion, chopped
1/2 cup tightly packed cilantro
2 tablespoons olive oil
1 large avocado, peeled, pitted and cubed
1 lemon, juiced
1 tablespoon chile-garlic sauce (such as Sriracha�)
salt and pepper to taste
Directions
Place the edamame, onion, cilantro, and olive oil into a food processor. Pulse until finely chopped. Add the avocado, lemon juice, and chile-garlic sauce; season to taste with salt and pepper. Puree until smooth. Refrigerate at least 30 minutes before serving.
6 ounces shelled edamame (green soybeans)
1/2 onion, chopped
1/2 cup tightly packed cilantro
2 tablespoons olive oil
1 large avocado, peeled, pitted and cubed
1 lemon, juiced
1 tablespoon chile-garlic sauce (such as Sriracha�)
salt and pepper to taste
Directions
Place the edamame, onion, cilantro, and olive oil into a food processor. Pulse until finely chopped. Add the avocado, lemon juice, and chile-garlic sauce; season to taste with salt and pepper. Puree until smooth. Refrigerate at least 30 minutes before serving.
Recipe : Bundle of Veggies
Ingredients
8 ounces whole fresh mushrooms
8 ounces cherry tomatoes
1 cup sliced zucchini
1 tablespoon olive oil
1 tablespoon butter, melted
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
Dash pepper
Directions
Place mushrooms, tomatoes and zucchini on a double thickness of heavy-duty foil (about 18 in. square). Combine the remaining ingredients; drizzle over vegetables. Fold the foil around vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender.
8 ounces whole fresh mushrooms
8 ounces cherry tomatoes
1 cup sliced zucchini
1 tablespoon olive oil
1 tablespoon butter, melted
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
Dash pepper
Directions
Place mushrooms, tomatoes and zucchini on a double thickness of heavy-duty foil (about 18 in. square). Combine the remaining ingredients; drizzle over vegetables. Fold the foil around vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender.
Recipe : Apple-Cranberry Salad
Ingredients
1 teaspoon stone-ground mustard
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 apple, diced
1 pear, diced
1/4 cup dried cranberries
1 (10 ounce) package mixed baby greens
1/4 cup crumbled blue cheese
2 tablespoons chopped walnuts
Directions
Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.
1 teaspoon stone-ground mustard
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 apple, diced
1 pear, diced
1/4 cup dried cranberries
1 (10 ounce) package mixed baby greens
1/4 cup crumbled blue cheese
2 tablespoons chopped walnuts
Directions
Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.
Recipe : Buttermilk Rye Bread
Ingredients
1 1/3 cups water
2 tablespoons vegetable oil
2 tablespoons honey
1 1/2 tablespoons vinegar
2 tablespoons powdered buttermilk
2 1/3 cups bread flour
1 cup rye flour
1/3 cup dry potato flakes
1 teaspoon salt
2 teaspoons active dry yeast
1 teaspoon caraway seed
Directions
Place the ingredients into the pan of the bread machine in the order suggested by the manufacturer: Select the Basic or White Bread setting, and Start.
1 1/3 cups water
2 tablespoons vegetable oil
2 tablespoons honey
1 1/2 tablespoons vinegar
2 tablespoons powdered buttermilk
2 1/3 cups bread flour
1 cup rye flour
1/3 cup dry potato flakes
1 teaspoon salt
2 teaspoons active dry yeast
1 teaspoon caraway seed
Directions
Place the ingredients into the pan of the bread machine in the order suggested by the manufacturer: Select the Basic or White Bread setting, and Start.
Recipe : Bill's Braisin Bread
Ingredients
1 1/2 cups water
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
3 cups bread flour
1 1/2 cups raisin bran cereal
1 teaspoon salt
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Med Crust cycle; press Start.
1 1/2 cups water
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
3 cups bread flour
1 1/2 cups raisin bran cereal
1 teaspoon salt
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Med Crust cycle; press Start.
Recipe : Bow Tie Medley
Ingredients
1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1/2 red onion, chopped
4 cloves garlic, minced
1 zucchini, chopped
1 yellow squash, chopped
1/2 cup sliced fresh mushrooms
1/2 red bell pepper, cut into strips
5 roma (plum) tomatoes, chopped
1/4 cup fresh basil leaves
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
1 cup finely grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, garlic, zucchini, yellow squash, mushrooms, bell pepper, and 1/2 the chopped tomatoes until tender. Season with basil, oregano, salt and pepper. Add pasta and 1/4 cup olive oil. Mix well, and heat through. Sprinkle top with Parmesan and remaining chopped tomatoes.
1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1/2 red onion, chopped
4 cloves garlic, minced
1 zucchini, chopped
1 yellow squash, chopped
1/2 cup sliced fresh mushrooms
1/2 red bell pepper, cut into strips
5 roma (plum) tomatoes, chopped
1/4 cup fresh basil leaves
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
1 cup finely grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, garlic, zucchini, yellow squash, mushrooms, bell pepper, and 1/2 the chopped tomatoes until tender. Season with basil, oregano, salt and pepper. Add pasta and 1/4 cup olive oil. Mix well, and heat through. Sprinkle top with Parmesan and remaining chopped tomatoes.
Recipe : Alligator Pears and Apples
Ingredients
2 avocado - peeled, pitted and diced
1 large red apple - cored and diced
2 tablespoons honey
1/2 cup raisins, soaked in water and drained
1 tablespoon hulled sunflower seeds
Directions
In a medium bowl, combine the avocados, apple and raisins. Drizzle with honey, and sprinkle with sunflower seeds.
2 avocado - peeled, pitted and diced
1 large red apple - cored and diced
2 tablespoons honey
1/2 cup raisins, soaked in water and drained
1 tablespoon hulled sunflower seeds
Directions
In a medium bowl, combine the avocados, apple and raisins. Drizzle with honey, and sprinkle with sunflower seeds.
Recipe : Beef and Potato Nacho Casserole
Ingredients
2 pounds lean ground beef
3/4 cup chopped onion, divided
1 (1.25 ounce) package taco seasoning mix
3/4 cup water
1 (8 ounce) can tomato sauce
1 (4 ounce) can chopped green chilies, drained
1 (16 ounce) can red kidney beans, rinsed and drained
1 (24 ounce) package frozen O'Brien potatoes, thawed
1 (10.75 ounce) can nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1/4 teaspoon sugar
1 teaspoon Worcestershire sauce
Paprika
Directions
Brown ground beef and 1/2 cup onion in skillet; drain excess fat. Stir in taco seasoning, water and tomato sauce. Bring to boil and simmer 1 minute. Spread meat mixture into a greased 9-in. x 13-in. baking pan. Top with green chilies, beans and potatoes. In mixing bowl, combine soup, milk, 1/4 cup onions, green pepper, sugar and Worcestershire sauce; pour over potatoes. Sprinkle with paprika. Cover with foil and bake at 350 degrees F for 1 hour. Remove foil and bake another 15 minutes, or until lightly browned. Allow to stand 10 minutes before cutting into squares.
2 pounds lean ground beef
3/4 cup chopped onion, divided
1 (1.25 ounce) package taco seasoning mix
3/4 cup water
1 (8 ounce) can tomato sauce
1 (4 ounce) can chopped green chilies, drained
1 (16 ounce) can red kidney beans, rinsed and drained
1 (24 ounce) package frozen O'Brien potatoes, thawed
1 (10.75 ounce) can nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1/4 teaspoon sugar
1 teaspoon Worcestershire sauce
Paprika
Directions
Brown ground beef and 1/2 cup onion in skillet; drain excess fat. Stir in taco seasoning, water and tomato sauce. Bring to boil and simmer 1 minute. Spread meat mixture into a greased 9-in. x 13-in. baking pan. Top with green chilies, beans and potatoes. In mixing bowl, combine soup, milk, 1/4 cup onions, green pepper, sugar and Worcestershire sauce; pour over potatoes. Sprinkle with paprika. Cover with foil and bake at 350 degrees F for 1 hour. Remove foil and bake another 15 minutes, or until lightly browned. Allow to stand 10 minutes before cutting into squares.
Recipe : Blueberry Lemon Walnut Bread
Ingredients
1 cup walnuts, chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 tablespoons lemon zest
3/4 cup buttermilk
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 cup fresh or frozen blueberries
3 tablespoons granulated sugar
2 tablespoons fresh lemon juice
Directions
Preheat oven to 350 degrees F.
In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.
Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.
To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
Brush glaze over bread while still warm.
1 cup walnuts, chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 tablespoons lemon zest
3/4 cup buttermilk
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 cup fresh or frozen blueberries
3 tablespoons granulated sugar
2 tablespoons fresh lemon juice
Directions
Preheat oven to 350 degrees F.
In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.
Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.
To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
Brush glaze over bread while still warm.
Recipe : Asparagus Parmesan
Ingredients
1 tablespoon butter
1/4 cup olive oil
1 pound fresh asparagus spears, trimmed
3/4 cup grated Parmesan cheese
salt and pepper to taste
Directions
Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
1 tablespoon butter
1/4 cup olive oil
1 pound fresh asparagus spears, trimmed
3/4 cup grated Parmesan cheese
salt and pepper to taste
Directions
Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
Recipe : Banana Cake Cookies
Ingredients
1/2 cup shortening
1 cup packed brown sugar
1 cup mashed bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup chopped pecans
3 cups sifted confectioners' sugar
1 tablespoon butter, melted
3/4 teaspoon vanilla extract
3 tablespoons milk
Directions
Preheat oven to 350 degrees F (180 degrees C).
Cream shortening; add brown sugar, beating well. Add eggs and banana; beat well.
Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture; mix well. Stir in pecans.
Drop dough by rounded tablespoonfuls, 2 inches apart onto greased cookies sheets. Bake for 12 minutes. Remove to wire racks to cool. Dip half of cooled cookies into Powdered Sugar Icing.
To Make Icing: Combine 3 cups confectioner's sugar, 1 tablespoon melted butter or margarine, and 3/4 teaspoon vanilla extract. Add milk to yield desired consistency (you may need to add a little extra), beating until smooth.
1/2 cup shortening
1 cup packed brown sugar
1 cup mashed bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup chopped pecans
3 cups sifted confectioners' sugar
1 tablespoon butter, melted
3/4 teaspoon vanilla extract
3 tablespoons milk
Directions
Preheat oven to 350 degrees F (180 degrees C).
Cream shortening; add brown sugar, beating well. Add eggs and banana; beat well.
Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture; mix well. Stir in pecans.
Drop dough by rounded tablespoonfuls, 2 inches apart onto greased cookies sheets. Bake for 12 minutes. Remove to wire racks to cool. Dip half of cooled cookies into Powdered Sugar Icing.
To Make Icing: Combine 3 cups confectioner's sugar, 1 tablespoon melted butter or margarine, and 3/4 teaspoon vanilla extract. Add milk to yield desired consistency (you may need to add a little extra), beating until smooth.
Recipe : Blueberry 'N' Spice Sauce
Ingredients
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
2 cups fresh or frozen blueberries
Directions
In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in blueberries; return to a boil. Reduce heat; cook and stir for 5 minutes. Serve warm.
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
2 cups fresh or frozen blueberries
Directions
In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in blueberries; return to a boil. Reduce heat; cook and stir for 5 minutes. Serve warm.
Recipe : Butter Wafers
Ingredients
1 cup butter (no substitutes), softened
1/3 cup confectioners' sugar
1 cup all-purpose flour
2/3 cup cornstarch
Colored sugar (optional)
Directions
In a mixing bowl, cream butter and confectioners' sugar. Combine flour and cornstarch; add to creamed mixture and mix well.
Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets (cookies will spread). Sprinkle with colored sugar if desired. Bake at 325 degrees F for 12-15 minutes or until edges are lightly browned and tops are set. Cool for 2 minutes before carefully removing to wire racks.
1 cup butter (no substitutes), softened
1/3 cup confectioners' sugar
1 cup all-purpose flour
2/3 cup cornstarch
Colored sugar (optional)
Directions
In a mixing bowl, cream butter and confectioners' sugar. Combine flour and cornstarch; add to creamed mixture and mix well.
Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets (cookies will spread). Sprinkle with colored sugar if desired. Bake at 325 degrees F for 12-15 minutes or until edges are lightly browned and tops are set. Cool for 2 minutes before carefully removing to wire racks.
Recipe : Amusement Park Cornbread
Ingredients
2/3 cup white sugar
1 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup cornmeal
1 1/3 cups milk
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
2/3 cup white sugar
1 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup cornmeal
1 1/3 cups milk
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
Recipe : Artichoke Spinach Lasagna
Ingredients
cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Recipe : Apple Pecan Cobbler
Ingredients
4 cups thinly sliced apples
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2 quart baking dish.
Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
Bake in the preheated oven for 55 minutes.
4 cups thinly sliced apples
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2 quart baking dish.
Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
Bake in the preheated oven for 55 minutes.
Recipe : Broiled Pork Chops
Ingredients
3/4 cup ketchup
3/4 cup water
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon pepper
6 pork loin chops (3/4 inch thick), trimmed
Directions
In a saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. Set aside half of the sauce. Place chops on broiling pan rack. Broil about 4 in. from the heat for 4 minutes on each side. Brush with remaining sauce. Continue broiling, turning and basting occasionally, for 3-4 minutes or until juices run clear. Serve with reserved sauce.
3/4 cup ketchup
3/4 cup water
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon pepper
6 pork loin chops (3/4 inch thick), trimmed
Directions
In a saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. Set aside half of the sauce. Place chops on broiling pan rack. Broil about 4 in. from the heat for 4 minutes on each side. Brush with remaining sauce. Continue broiling, turning and basting occasionally, for 3-4 minutes or until juices run clear. Serve with reserved sauce.
Recipe : Airport Bob's Green Beans
Ingredients
6 thick slices bacon, cut into 1 inch pieces
1 (16 ounce) package frozen cut green beans
1/4 cup butter
1/4 cup packed brown sugar
Directions
Fry the bacon in a large skillet over medium heat until done, but not quite crisp, about 9 minutes. Drain off grease and add butter and brown sugar. Cook and stir over medium heat until sugar has dissolved; remove from the heat and set aside.
Place the green beans into a pot and fill with about 1 inch of water. Bring to a boil then cover, and steam over medium heat until cooked through, about 5 minutes. Drain off water and stir in the sugar and bacon mixture. Serve immediately.
6 thick slices bacon, cut into 1 inch pieces
1 (16 ounce) package frozen cut green beans
1/4 cup butter
1/4 cup packed brown sugar
Directions
Fry the bacon in a large skillet over medium heat until done, but not quite crisp, about 9 minutes. Drain off grease and add butter and brown sugar. Cook and stir over medium heat until sugar has dissolved; remove from the heat and set aside.
Place the green beans into a pot and fill with about 1 inch of water. Bring to a boil then cover, and steam over medium heat until cooked through, about 5 minutes. Drain off water and stir in the sugar and bacon mixture. Serve immediately.
Recipe : Brazil Nut Fruitcake
Ingredients
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 cup white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pound red candied cherries
1 pound green candied cherries
1 pound Brazil nuts
1 pound walnut halves
1 pound pecan halves
2 pounds pitted dates
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.
Beat eggs, salt and vanilla together until very light and lemon colored. Stir in sugar, 1 cup flour and baking powder.
Place cherries, nuts, and dates into a large bowl. Dust with the remaining 1/2 cup flour. Then stir in sugar mixture. There is very little batter which makes this a very stiff mixture. Mix with hands.
Press batter into prepared loaf pans. Bake for 1 hour.
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 cup white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pound red candied cherries
1 pound green candied cherries
1 pound Brazil nuts
1 pound walnut halves
1 pound pecan halves
2 pounds pitted dates
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.
Beat eggs, salt and vanilla together until very light and lemon colored. Stir in sugar, 1 cup flour and baking powder.
Place cherries, nuts, and dates into a large bowl. Dust with the remaining 1/2 cup flour. Then stir in sugar mixture. There is very little batter which makes this a very stiff mixture. Mix with hands.
Press batter into prepared loaf pans. Bake for 1 hour.
Recipe : Almond Turkey Stir-Fry
Ingredients
1 tablespoon cornstarch
1 cup reduced sodium chicken broth
1/4 cup water
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound turkey breast tenderloin, cubed
4 teaspoons canola oil, divided
1 cup chopped celery
1/2 cup shredded carrot
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/2 cup sliced green onion
1 garlic clove, minced
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup slivered almonds, toasted
Hot cooked rice
Directions
In a small bowl, combine the first seven ingredients until smooth; set aside. In a nonstick skillet, stir-fry turkey in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same skillet, stir-fry the celery, carrot, onion, mushrooms, green onions and garlic in remaining oil until crisp-tender, about 5-6 minutes. Add water chestnuts and turkey; heat through. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with almonds. Serve over hot cooked rice if desired.
1 tablespoon cornstarch
1 cup reduced sodium chicken broth
1/4 cup water
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound turkey breast tenderloin, cubed
4 teaspoons canola oil, divided
1 cup chopped celery
1/2 cup shredded carrot
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/2 cup sliced green onion
1 garlic clove, minced
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup slivered almonds, toasted
Hot cooked rice
Directions
In a small bowl, combine the first seven ingredients until smooth; set aside. In a nonstick skillet, stir-fry turkey in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same skillet, stir-fry the celery, carrot, onion, mushrooms, green onions and garlic in remaining oil until crisp-tender, about 5-6 minutes. Add water chestnuts and turkey; heat through. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with almonds. Serve over hot cooked rice if desired.
Recipe : Almond Carrots
Ingredients
2 pounds carrots, sliced
1 small onion, thinly sliced
1 small green bell pepper, cut into thin strips
1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup distilled white vinegar
2 teaspoons almond extract
1 teaspoon dried basil
Directions
In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
2 pounds carrots, sliced
1 small onion, thinly sliced
1 small green bell pepper, cut into thin strips
1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup distilled white vinegar
2 teaspoons almond extract
1 teaspoon dried basil
Directions
In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
Recipe : Braised Lamb Shanks
Ingredients
2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
1/3 cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.
2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
1/3 cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.
Recipe : Burnt Peanuts
Ingredients
1 cup sugar
1/2 cup water
1 teaspoon red food coloring
2 cups raw Spanish peanuts with skins (no substitutes)
Directions
In a heavy saucepan, combine the sugar, water and food coloring if desired. Bring to a boil over medium heat; stir in peanuts. Cook, stirring occasionally, for 12 minutes or until peanuts are coated and no syrup remains. Spread peanuts into an ungreased 15-in. x 10-in. x 1-in. baking pan; separated with a fork. Bake at 300 degrees F for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container at room temperature.
1 cup sugar
1/2 cup water
1 teaspoon red food coloring
2 cups raw Spanish peanuts with skins (no substitutes)
Directions
In a heavy saucepan, combine the sugar, water and food coloring if desired. Bring to a boil over medium heat; stir in peanuts. Cook, stirring occasionally, for 12 minutes or until peanuts are coated and no syrup remains. Spread peanuts into an ungreased 15-in. x 10-in. x 1-in. baking pan; separated with a fork. Bake at 300 degrees F for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container at room temperature.
Recipe : Black Bean Salad
Ingredients
1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
1/2 cup Italian salad dressing
1/2 teaspoon garlic salt
Directions
In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.
1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
1/2 cup Italian salad dressing
1/2 teaspoon garlic salt
Directions
In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.
Recipe : Alabi Potato Salad
Ingredients
5 pounds potatoes
1 cup mayonnaise
1 cup dill pickle relish
3/4 cup prepared yellow mustard
12 hard-cooked eggs, peeled and chopped
2 cups chopped celery (optional)
2 teaspoons paprika
20 buttery round crackers
Directions
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
In a large bowl, stir together the mayonnaise, relish, mustard, hard-cooked eggs and celery. Cut the potatoes into cubes, and add to the bowl. Mix gently until coated. Garnish with a sprinkling of paprika, and arrange crackers around the edge.
5 pounds potatoes
1 cup mayonnaise
1 cup dill pickle relish
3/4 cup prepared yellow mustard
12 hard-cooked eggs, peeled and chopped
2 cups chopped celery (optional)
2 teaspoons paprika
20 buttery round crackers
Directions
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
In a large bowl, stir together the mayonnaise, relish, mustard, hard-cooked eggs and celery. Cut the potatoes into cubes, and add to the bowl. Mix gently until coated. Garnish with a sprinkling of paprika, and arrange crackers around the edge.
Recipe : Apricots and Dumplins
Ingredients
5 cups fresh apricots, pitted and sliced
3 cups water
3 cups white sugar
6 tablespoons butter
2 tablespoons lemon juice
1/2 teaspoon salt
8 (6 inch) flour tortillas
Directions
Combine apricots, water, sugar, lemon juice, salt, and butter and margarine in a large pot. Cook over medium low heat till apricots are thoroughly cooked. You may need to adjust the water or sugar, depending on the tartness and the amount of cooking. The apricots need to be very sweet and very juicy.
Cut the tortillas into 1 inch strips.
Add tortilla strips to the apricots a few at a time. Cook about 20 minutes on very low heat.
This cobbler can also be made in a 3 quart casserole dish, and baked in the oven at 350 degrees F (175 degrees C) for about 45 minutes.
5 cups fresh apricots, pitted and sliced
3 cups water
3 cups white sugar
6 tablespoons butter
2 tablespoons lemon juice
1/2 teaspoon salt
8 (6 inch) flour tortillas
Directions
Combine apricots, water, sugar, lemon juice, salt, and butter and margarine in a large pot. Cook over medium low heat till apricots are thoroughly cooked. You may need to adjust the water or sugar, depending on the tartness and the amount of cooking. The apricots need to be very sweet and very juicy.
Cut the tortillas into 1 inch strips.
Add tortilla strips to the apricots a few at a time. Cook about 20 minutes on very low heat.
This cobbler can also be made in a 3 quart casserole dish, and baked in the oven at 350 degrees F (175 degrees C) for about 45 minutes.
Recipe : Artichoke Bites III
Ingredients
3/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
4 ounces cream cheese, at room temperature
3 ounces goat cheese, at room temperature
2 teaspoons grated lemon zest
1 teaspoon dried tarragon
1/8 teaspoon black pepper
2 (6.5 ounce) jars artichoke hearts, drained and cut into uniform bite size pieces
Directions
In a bowl, mix together the Parmesan cheese and parsley. Set aside.
In a separate bowl, stir together the cream cheese, goat cheese, lemon zest, tarragon, and pepper until well blended and smooth. Gently fold in the artichoke hearts, being careful not to break pieces apart. Toss artichoke pieces into Parmesan and parsley until thoroughly coated.
Transfer artichoke pieces to a wax paper-lined baking sheet. Cover, and refrigerate for 1 hour, or until firm. Remove from refrigerator 30 minutes before serving. Serve slightly chilled.
3/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
4 ounces cream cheese, at room temperature
3 ounces goat cheese, at room temperature
2 teaspoons grated lemon zest
1 teaspoon dried tarragon
1/8 teaspoon black pepper
2 (6.5 ounce) jars artichoke hearts, drained and cut into uniform bite size pieces
Directions
In a bowl, mix together the Parmesan cheese and parsley. Set aside.
In a separate bowl, stir together the cream cheese, goat cheese, lemon zest, tarragon, and pepper until well blended and smooth. Gently fold in the artichoke hearts, being careful not to break pieces apart. Toss artichoke pieces into Parmesan and parsley until thoroughly coated.
Transfer artichoke pieces to a wax paper-lined baking sheet. Cover, and refrigerate for 1 hour, or until firm. Remove from refrigerator 30 minutes before serving. Serve slightly chilled.
Recipe : Banana Walnut Cake
Ingredients
1 (18.25 ounce) package banana cake mix
3/4 teaspoon baking powder
3 medium bananas
1/2 cup water
1/3 cup vegetable oil
1 1/2 cups chopped walnuts
CRUMB TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter
Directions
Place first seven ingredients in a large mixing bowl. Beat on low speed just until combined, then on medium for 2 minutes. Pour into a greased and floured 10-in. tube pan or a 13-in. x 9-in. x 2-in. baking pan. In a small bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Bake at 350 degrees F for 45 minutes. Cool. Store well-wrapped in refrigerator.
1 (18.25 ounce) package banana cake mix
3/4 teaspoon baking powder
3 medium bananas
1/2 cup water
1/3 cup vegetable oil
1 1/2 cups chopped walnuts
CRUMB TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter
Directions
Place first seven ingredients in a large mixing bowl. Beat on low speed just until combined, then on medium for 2 minutes. Pour into a greased and floured 10-in. tube pan or a 13-in. x 9-in. x 2-in. baking pan. In a small bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Bake at 350 degrees F for 45 minutes. Cool. Store well-wrapped in refrigerator.
Subscribe to:
Posts (Atom)