Ingredients
1 pound ground beef
1 onion, finely chopped
1 clove garlic
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1/2 pound fresh mushrooms, finely chopped
1 (17.25 ounce) package frozen puff pastry
1 egg, beaten
1 cup red grape juice
1 cube beef bouillon
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, mixed with equal parts water
Directions
Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.
Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized.
Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.
Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.
Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.
Tuesday, July 12, 2011
Recipe : A Surprise-Inside French Toast
Ingredients
6 (2 inch thick) slices French bread
1/4 cup ricotta cheese
1/4 cup cottage cheese, whipped
2 tablespoons lowfat cream cheese
2 teaspoons white sugar
2 teaspoons vanilla extract
3 cups egg substitute
1/4 cup evaporated milk
Directions
Cut a pocket in each slice of bread. Open carefully
In a large bowl, combine the ricotta, cottage cheese and cream cheese. Add the sugar and flavoring extract and beat until smooth. Spread the mixture evenly into each bread pocket.
Beat together the egg substitutes and milk. Dip the slices of bread in the egg mixture.
Heat a nonstick pan over medium-high heat. Coat with cooking spray. Cook the toast on each side for about 3 to 4 minutes per side until golden brown.
6 (2 inch thick) slices French bread
1/4 cup ricotta cheese
1/4 cup cottage cheese, whipped
2 tablespoons lowfat cream cheese
2 teaspoons white sugar
2 teaspoons vanilla extract
3 cups egg substitute
1/4 cup evaporated milk
Directions
Cut a pocket in each slice of bread. Open carefully
In a large bowl, combine the ricotta, cottage cheese and cream cheese. Add the sugar and flavoring extract and beat until smooth. Spread the mixture evenly into each bread pocket.
Beat together the egg substitutes and milk. Dip the slices of bread in the egg mixture.
Heat a nonstick pan over medium-high heat. Coat with cooking spray. Cook the toast on each side for about 3 to 4 minutes per side until golden brown.
Recipe : Baked Oatmeal II
Ingredients
3 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup dried cranberries
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.
Bake in preheated oven for 40 minutes.
3 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup dried cranberries
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.
Bake in preheated oven for 40 minutes.
Recipe : Bavarian Mints
Ingredients
3 cups milk chocolate chips
1 (1 ounce) square unsweetened chocolate, chopped
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract
Directions
Butter an 8x8 inch dish.
In a medium saucepan over low heat, combine milk chocolate chips, unsweetened chocolate and butter. Heat until melted and smooth, stirring occasionally. Remove from heat and stir in condensed milk, peppermint extract and vanilla extract.
Beat with an electric mixer at a low speed for 1 minute, then at a high speed for 1 minute. Chill mixture for 15 minutes, beating by hand every 5 minutes. Beat again with electric mixer two minutes more. Pour into prepared pan and chill until firm. Cut into 1/2 inch squares.
3 cups milk chocolate chips
1 (1 ounce) square unsweetened chocolate, chopped
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract
Directions
Butter an 8x8 inch dish.
In a medium saucepan over low heat, combine milk chocolate chips, unsweetened chocolate and butter. Heat until melted and smooth, stirring occasionally. Remove from heat and stir in condensed milk, peppermint extract and vanilla extract.
Beat with an electric mixer at a low speed for 1 minute, then at a high speed for 1 minute. Chill mixture for 15 minutes, beating by hand every 5 minutes. Beat again with electric mixer two minutes more. Pour into prepared pan and chill until firm. Cut into 1/2 inch squares.
Recipe : Autumn Squash Casserole
Ingredients
3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
1/4 cup butter
1 tablespoon brown sugar
1/4 teaspoon salt
1 dash white pepper
1 1/2 tablespoons butter
6 cups sliced peeled apples
1/4 cup white sugar
1 1/2 cups cornflakes cereal, coarsely crushed
1/2 cup chopped pecans
1/2 cup brown sugar
2 tablespoons melted butter
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
Bake in the preheated oven until heated through, about 15 minutes.
3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
1/4 cup butter
1 tablespoon brown sugar
1/4 teaspoon salt
1 dash white pepper
1 1/2 tablespoons butter
6 cups sliced peeled apples
1/4 cup white sugar
1 1/2 cups cornflakes cereal, coarsely crushed
1/2 cup chopped pecans
1/2 cup brown sugar
2 tablespoons melted butter
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
Bake in the preheated oven until heated through, about 15 minutes.
Recipe : Best Burgers Ever
Ingredients
1 pound ground lamb
1 tablespoon egg
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
2 teaspoons garam masala
1 teaspoon dried cilantro
4 hamburger buns, split and toasted
Directions
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Place the lamb, egg, ginger, garlic, garam masala, and cilantro into a mixing bowl; mix well. Form the mixture into 4 patties. Cook on the preheated grill to your desired degree of doneness, about 3 minutes per side for medium-well. Serve on toasted hamburger buns.
1 pound ground lamb
1 tablespoon egg
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
2 teaspoons garam masala
1 teaspoon dried cilantro
4 hamburger buns, split and toasted
Directions
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Place the lamb, egg, ginger, garlic, garam masala, and cilantro into a mixing bowl; mix well. Form the mixture into 4 patties. Cook on the preheated grill to your desired degree of doneness, about 3 minutes per side for medium-well. Serve on toasted hamburger buns.
Recipe : Bacon and Swiss Quiche
Ingredients
1 (9 inch) frozen pie crust, thawed
1 3/4 pounds sliced bacon
3 eggs, lightly beaten
1 (12 ounce) can evaporated milk
1/2 teaspoon spicy brown mustard
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour, or as needed
1 1/2 cups shredded Swiss cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Prick bottom and sides of pie crust and bake 10 minutes, until lightly brown; set aside to cool.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain, crumble and set aside.
In a bowl, mix eggs, milk, mustard and nutmeg. In a separate bowl, toss bacon with flour to lightly coat. Spread 3/4 bacon mixture and Swiss cheese over bottom of pie crust. Pour egg mixture over bacon mixture. Top with remaining bacon mixture.
Bake 1 hour in the preheated oven, or until a fork inserted in the center comes out clean. Cool 10 minutes before serving.
1 (9 inch) frozen pie crust, thawed
1 3/4 pounds sliced bacon
3 eggs, lightly beaten
1 (12 ounce) can evaporated milk
1/2 teaspoon spicy brown mustard
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour, or as needed
1 1/2 cups shredded Swiss cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Prick bottom and sides of pie crust and bake 10 minutes, until lightly brown; set aside to cool.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain, crumble and set aside.
In a bowl, mix eggs, milk, mustard and nutmeg. In a separate bowl, toss bacon with flour to lightly coat. Spread 3/4 bacon mixture and Swiss cheese over bottom of pie crust. Pour egg mixture over bacon mixture. Top with remaining bacon mixture.
Bake 1 hour in the preheated oven, or until a fork inserted in the center comes out clean. Cool 10 minutes before serving.
Recipe : Asparagus Cheese Strata Main Dish
Ingredients
1 1/2 pounds fresh asparagus, cut into 2 inch pieces
3 tablespoons butter or margarine, melted
1 (1 pound) loaf sliced bread, crusts removed
3/4 cup shredded Cheddar cheese, divided
2 cups cubed cooked ham
3 cups milk
2 teaspoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon dry mustard
Directions
In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside. Lightly brush butter over one side of bread slices. Place half of the bread, buttered side up, in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 325 degrees F for 50 minutes. Sprinkle with the remaining cheese. Return to the oven for 10 minutes or until cheese is melted and a knife inserted near the center comes out clean.
1 1/2 pounds fresh asparagus, cut into 2 inch pieces
3 tablespoons butter or margarine, melted
1 (1 pound) loaf sliced bread, crusts removed
3/4 cup shredded Cheddar cheese, divided
2 cups cubed cooked ham
3 cups milk
2 teaspoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon dry mustard
Directions
In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside. Lightly brush butter over one side of bread slices. Place half of the bread, buttered side up, in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 325 degrees F for 50 minutes. Sprinkle with the remaining cheese. Return to the oven for 10 minutes or until cheese is melted and a knife inserted near the center comes out clean.
Recipe : Berry Gelatin Ring
Ingredients
1 (6 ounce) package raspberry gelatin
2 cups boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, undrained
1/2 cup red wine or grape juice
1/3 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 teaspoon grated orange peel
Directions
In a bowl, dissolve gelatin in water. Add cranberry sauce, pineapple, wine or juice and walnuts; mix well.
To evenly distribute fruit and nuts, chill until partially set, about 2 hours. Then pour into a 6-cup ring mold coated with nonstick cooking spray. Refrigerate until set. Unmold onto a serving plate.
In a small mixing bowl, combine cream cheese, mayonnaise and orange peel. Serve with the salad.
1 (6 ounce) package raspberry gelatin
2 cups boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, undrained
1/2 cup red wine or grape juice
1/3 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 teaspoon grated orange peel
Directions
In a bowl, dissolve gelatin in water. Add cranberry sauce, pineapple, wine or juice and walnuts; mix well.
To evenly distribute fruit and nuts, chill until partially set, about 2 hours. Then pour into a 6-cup ring mold coated with nonstick cooking spray. Refrigerate until set. Unmold onto a serving plate.
In a small mixing bowl, combine cream cheese, mayonnaise and orange peel. Serve with the salad.
Recipe : Alan's Pie Crust
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1/3 cup butter
1/4 cup lard
1/3 cup water
Directions
Mix the flour and the salt in a large bowl. Add the butter or margarine and lard; mix with hands until crumb like texture is achieved. Mix in the water. Pat into a ball, and wrap in wax paper. Refrigerate for at least two hours.
2 cups all-purpose flour
1 teaspoon salt
1/3 cup butter
1/4 cup lard
1/3 cup water
Directions
Mix the flour and the salt in a large bowl. Add the butter or margarine and lard; mix with hands until crumb like texture is achieved. Mix in the water. Pat into a ball, and wrap in wax paper. Refrigerate for at least two hours.
Recipe : Baked Stuffed Pears
Ingredients
4 medium ripe pears
2 tablespoons lemon juice
1/3 cup coarsely chopped walnuts
1/4 cup golden raisins
2 tablespoons maple syrup
2 teaspoons brown sugar
1 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
1 tablespoon butter
2/3 cup apple juice
Directions
Core pears and peel 1 in. down from the top on each. Brush peeled portion with some of the lemon juice. Place in a greased 1-qt. baking dish.
In a bowl, combine the walnuts, raisins, syrup, brown sugar, lemon peel, cinnamon and remaining lemon juice. Spoon into pears. Dot with butter. Pour apple juice around pears. Bake, uncovered, at 350 degrees F for 30-40 minutes or until pears are tender, basting several times.
4 medium ripe pears
2 tablespoons lemon juice
1/3 cup coarsely chopped walnuts
1/4 cup golden raisins
2 tablespoons maple syrup
2 teaspoons brown sugar
1 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
1 tablespoon butter
2/3 cup apple juice
Directions
Core pears and peel 1 in. down from the top on each. Brush peeled portion with some of the lemon juice. Place in a greased 1-qt. baking dish.
In a bowl, combine the walnuts, raisins, syrup, brown sugar, lemon peel, cinnamon and remaining lemon juice. Spoon into pears. Dot with butter. Pour apple juice around pears. Bake, uncovered, at 350 degrees F for 30-40 minutes or until pears are tender, basting several times.
Recipe : Brownie Chocolate Chip Cheesecake
Ingredients
1 (19.5 ounce) package Pillsbury� Classic Traditional Fudge Brownies
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
Directions
Preheat oven to 350 degrees F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
Reduce oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. Store leftovers covered in refrigerator.
1 (19.5 ounce) package Pillsbury� Classic Traditional Fudge Brownies
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
Directions
Preheat oven to 350 degrees F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
Reduce oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. Store leftovers covered in refrigerator.
Recipe : Broccoli Stuffing
Ingredients
2 (16 ounce) packages frozen chopped broccoli
1 cup shredded Cheddar cheese
2 eggs, beaten
1 onion, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
10 ounces dry bread stuffing mix
1/2 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Cook broccoli according to package instructions. Lightly grease a large baking dish.
In a bowl, mix the cheese, eggs, onion, cream of mushroom soup, and mayonnaise.
Arrange the cooked broccoli in the prepared baking dish. Pour cheese sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter over all.
Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
2 (16 ounce) packages frozen chopped broccoli
1 cup shredded Cheddar cheese
2 eggs, beaten
1 onion, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
10 ounces dry bread stuffing mix
1/2 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Cook broccoli according to package instructions. Lightly grease a large baking dish.
In a bowl, mix the cheese, eggs, onion, cream of mushroom soup, and mayonnaise.
Arrange the cooked broccoli in the prepared baking dish. Pour cheese sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter over all.
Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
Recipe : Basil-Tomato Tuna Steaks
Ingredients
1 tablespoon olive or canola oil
4 (4 ounce) tuna or salmon steaks
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup loosely packed fresh basil leaves
1 medium tomato, chopped
1/4 cup shredded part-skim mozzarella cheese
Directions
In a large nonstick skillet, heat oil over medium heat. Add the tuna steaks; cook for 3 minutes on each side or until fish flakes easily with a fork. Transfer to a broiler pan. Sprinkle fish with salt and pepper. Cover with basil leaves. Top with tomato and cheese. Broil 4-6 in. from the heat for 2 minutes or until the cheese is melted.
1 tablespoon olive or canola oil
4 (4 ounce) tuna or salmon steaks
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup loosely packed fresh basil leaves
1 medium tomato, chopped
1/4 cup shredded part-skim mozzarella cheese
Directions
In a large nonstick skillet, heat oil over medium heat. Add the tuna steaks; cook for 3 minutes on each side or until fish flakes easily with a fork. Transfer to a broiler pan. Sprinkle fish with salt and pepper. Cover with basil leaves. Top with tomato and cheese. Broil 4-6 in. from the heat for 2 minutes or until the cheese is melted.
Recipe : Abstinence on the Beach
Ingredients
1 (12 fluid ounce) can frozen concentrated grapefruit juice
1 (12 fluid ounce) can frozen cranberry juice concentrate
1/4 cup coconut milk
9 cups cold water
Directions
In a 6 quart container combine concentrated grapefruit juice, concentrated cranberry juice and water. Put about 1 cup of juice and coconut milk in food processor or blender. Blend until smooth and pour back into main juice mixture. Stir to incorporate.
Chill at least 2 hours. Serve in punch bowl or pitcher.
1 (12 fluid ounce) can frozen concentrated grapefruit juice
1 (12 fluid ounce) can frozen cranberry juice concentrate
1/4 cup coconut milk
9 cups cold water
Directions
In a 6 quart container combine concentrated grapefruit juice, concentrated cranberry juice and water. Put about 1 cup of juice and coconut milk in food processor or blender. Blend until smooth and pour back into main juice mixture. Stir to incorporate.
Chill at least 2 hours. Serve in punch bowl or pitcher.
Recipe : Blue Cheese Dressing
Ingredients
1 cup mayonnaise
2 tablespoons minced onion
1 tablespoon minced garlic
1/4 cup chopped fresh parsley
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon distilled white vinegar
1/4 cup blue cheese, crumbled
salt and pepper to taste
Directions
In a small mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, and blue cheese. Season with salt and pepper to taste. Cover, and refrigerate for at least one hour before serving.
1 cup mayonnaise
2 tablespoons minced onion
1 tablespoon minced garlic
1/4 cup chopped fresh parsley
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon distilled white vinegar
1/4 cup blue cheese, crumbled
salt and pepper to taste
Directions
In a small mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, and blue cheese. Season with salt and pepper to taste. Cover, and refrigerate for at least one hour before serving.
Recipe : Beef Stroganoff with Noodles
Ingredients
2 tablespoons vegetable oil
1 1/2 pounds beef stew meat, cut into 1/2 inch pieces
1/2 pound bacon, cut into 1/4 inch pieces
1/2 onion, diced
3 strips celery, diced
2 tablespoons seasoning salt
1/4 cup Worcestershire sauce
3 (14 ounce) cans beef broth
1 (8 ounce) package dry egg noodles
1 teaspoon butter
2 (4 ounce) cans sliced mushrooms
1/4 cup cornstarch
1/3 cup cold water
1 (8 ounce) container sour cream
Directions
In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.
2 tablespoons vegetable oil
1 1/2 pounds beef stew meat, cut into 1/2 inch pieces
1/2 pound bacon, cut into 1/4 inch pieces
1/2 onion, diced
3 strips celery, diced
2 tablespoons seasoning salt
1/4 cup Worcestershire sauce
3 (14 ounce) cans beef broth
1 (8 ounce) package dry egg noodles
1 teaspoon butter
2 (4 ounce) cans sliced mushrooms
1/4 cup cornstarch
1/3 cup cold water
1 (8 ounce) container sour cream
Directions
In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.
Recipe : Anchovy Linguine
Ingredients
1 (16 ounce) package linguini pasta
4 cloves garlic, minced
6 tablespoons olive oil
2 tablespoons chopped fresh parsley
3 (2 ounce) cans anchovy filets
1 cup water
Directions
Brown sliced garlic in olive oil. Stir in parsley and chopped anchovies. Add water to cover, and simmer for a few minutes.
Meanwhile, cook pasta in boiling salted water until al dente.
Drain pasta. Toss with anchovy sauce.
1 (16 ounce) package linguini pasta
4 cloves garlic, minced
6 tablespoons olive oil
2 tablespoons chopped fresh parsley
3 (2 ounce) cans anchovy filets
1 cup water
Directions
Brown sliced garlic in olive oil. Stir in parsley and chopped anchovies. Add water to cover, and simmer for a few minutes.
Meanwhile, cook pasta in boiling salted water until al dente.
Drain pasta. Toss with anchovy sauce.
Recipe : Breakfast Fruit Salad
Ingredients
2 cups cubed cantaloupe
2 large red apples, chopped
1 cup red or green grapes
1 medium firm banana, sliced
1/2 cup lemon yogurt
1 tablespoon orange juice concentrate
Directions
In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit.
2 cups cubed cantaloupe
2 large red apples, chopped
1 cup red or green grapes
1 medium firm banana, sliced
1/2 cup lemon yogurt
1 tablespoon orange juice concentrate
Directions
In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit.
Recipe : Barbequed Thai Style Chicken
Ingredients
1 bunch fresh cilantro with roots
3 cloves garlic, peeled
3 small red hot chile peppers, seeded and chopped
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon white sugar
1 pinch salt
3 tablespoons fish sauce
1 (3 pound) chicken, cut into pieces
1/4 cup coconut milk
Directions
Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.
1 bunch fresh cilantro with roots
3 cloves garlic, peeled
3 small red hot chile peppers, seeded and chopped
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon white sugar
1 pinch salt
3 tablespoons fish sauce
1 (3 pound) chicken, cut into pieces
1/4 cup coconut milk
Directions
Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.
Recipe : Baked Yam Fries with Dip
Ingredients
1 teaspoon olive oil
2 yams, peeled and cut into wedges
1/2 teaspoon seasoned salt
5 tablespoons fat-free sour cream
1 teaspoon mayonnaise
1/2 teaspoon taco seasoning
1/8 teaspoon paprika
Directions
Preheat an oven to 350 degrees F (175 degrees C). Spread the olive oil over a baking sheet.
Arrange the yams on the prepared baking sheet in a single layer; season with the seasoned salt.
Bake the yams in the preheated oven until soft, about 25 minutes.
While the yams bake, stir the sour cream, mayonnaise, taco seasoning, and paprika together in a small bowl. Serve as a dip for the yams.
1 teaspoon olive oil
2 yams, peeled and cut into wedges
1/2 teaspoon seasoned salt
5 tablespoons fat-free sour cream
1 teaspoon mayonnaise
1/2 teaspoon taco seasoning
1/8 teaspoon paprika
Directions
Preheat an oven to 350 degrees F (175 degrees C). Spread the olive oil over a baking sheet.
Arrange the yams on the prepared baking sheet in a single layer; season with the seasoned salt.
Bake the yams in the preheated oven until soft, about 25 minutes.
While the yams bake, stir the sour cream, mayonnaise, taco seasoning, and paprika together in a small bowl. Serve as a dip for the yams.
Recipe : Bulk Pie Dough
Ingredients
5 pounds sifted all-purpose flour
8 1/4 cups shortening
3 cups cold water
2 tablespoons salt
Directions
Place flour in a very large mixing bowl. Add shortening and cut it into flour with a pastry blender until the crumbs are the size of peas.
Dissolve salt in the water and add the water to the flour mixture a small amount at a time mixing it just until the water is absorbed and the dough holds together.
Cover with plastic wrap and refrigerate for four hours. Use 14 oz of dough for a two crust 9 inch pie or 11oz of dough for an 8inch pie.
5 pounds sifted all-purpose flour
8 1/4 cups shortening
3 cups cold water
2 tablespoons salt
Directions
Place flour in a very large mixing bowl. Add shortening and cut it into flour with a pastry blender until the crumbs are the size of peas.
Dissolve salt in the water and add the water to the flour mixture a small amount at a time mixing it just until the water is absorbed and the dough holds together.
Cover with plastic wrap and refrigerate for four hours. Use 14 oz of dough for a two crust 9 inch pie or 11oz of dough for an 8inch pie.
Recipe : Brown Edge Cookies
Ingredients
1 cup sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup white sugar
1 1/4 teaspoons lemon extract
1/2 cup cottage cheese, creamed
Directions
Preheat oven to 400 degrees F (205 degrees C).
Sift together flour, baking powder and salt. Set aside. Mix until creamy shortening, sugar and egg. Add lemon extract. Mix in cottage cheese until smooth
Add flour mixture and mix just until blended. Drop by teaspoonfuls 2 inches apart onto greased cookie sheet. Bake ten to fifteen minutes, or until brown around the edges.
1 cup sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup white sugar
1 1/4 teaspoons lemon extract
1/2 cup cottage cheese, creamed
Directions
Preheat oven to 400 degrees F (205 degrees C).
Sift together flour, baking powder and salt. Set aside. Mix until creamy shortening, sugar and egg. Add lemon extract. Mix in cottage cheese until smooth
Add flour mixture and mix just until blended. Drop by teaspoonfuls 2 inches apart onto greased cookie sheet. Bake ten to fifteen minutes, or until brown around the edges.
Recipe : Beer Can Chicken
Ingredients
1/3 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 (12 fluid ounce) can beer
1 (3 pound) whole chicken
Directions
Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
1/3 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 (12 fluid ounce) can beer
1 (3 pound) whole chicken
Directions
Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Recipe : Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin
Ingredients
1 gallon water
1/2 cup packed brown sugar
1/2 cup salt
2 tablespoons finely grated ginger
1/4 cup grated onion
1 lemon, thinly sliced
5 cloves garlic, minced
1/2 cup teriyaki sauce
1 (1 1/2 pound) pork tenderloin
1/2 cup teriyaki sauce
1/2 cup sweet and sour sauce
1/2 cup hoisin sauce
4 cloves garlic, minced
2 tablespoons finely grated ginger
3 tablespoons packed brown sugar
1/3 cup freshly squeezed orange juice
Directions
To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
Prepare an outdoor grill for high heat.
Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.
1 gallon water
1/2 cup packed brown sugar
1/2 cup salt
2 tablespoons finely grated ginger
1/4 cup grated onion
1 lemon, thinly sliced
5 cloves garlic, minced
1/2 cup teriyaki sauce
1 (1 1/2 pound) pork tenderloin
1/2 cup teriyaki sauce
1/2 cup sweet and sour sauce
1/2 cup hoisin sauce
4 cloves garlic, minced
2 tablespoons finely grated ginger
3 tablespoons packed brown sugar
1/3 cup freshly squeezed orange juice
Directions
To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
Prepare an outdoor grill for high heat.
Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.
Recipe : Better Cheddar Chicken
Ingredients
1 cup crushed cornflakes cereal
3/4 cup grated Parmesan cheese
1/4 cup shredded Cheddar cheese
1 tablespoon garlic salt
1 tablespoon Creole-style seasoning
1/2 teaspoon cayenne pepper
1/2 cup butter, melted
8 skinless, boneless chicken breast halves
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix together the cornflake crumbs, Parmesan cheese, Cheddar cheese, garlic salt, Creole seasoning, and cayenne pepper. Pour melted butter into a shallow dish. Coat each chicken breast with melted butter, and then roll in the crumb mixture. Place coated chicken into the prepared baking dish.
Bake uncovered for 40 minutes in the preheated oven, until chicken is no longer pink, and the juices run clear.
1 cup crushed cornflakes cereal
3/4 cup grated Parmesan cheese
1/4 cup shredded Cheddar cheese
1 tablespoon garlic salt
1 tablespoon Creole-style seasoning
1/2 teaspoon cayenne pepper
1/2 cup butter, melted
8 skinless, boneless chicken breast halves
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix together the cornflake crumbs, Parmesan cheese, Cheddar cheese, garlic salt, Creole seasoning, and cayenne pepper. Pour melted butter into a shallow dish. Coat each chicken breast with melted butter, and then roll in the crumb mixture. Place coated chicken into the prepared baking dish.
Bake uncovered for 40 minutes in the preheated oven, until chicken is no longer pink, and the juices run clear.
Recipe : Baked Swiss Chicken
Ingredients
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons
Directions
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the soup and wine or broth; pour over chicken. Top with cheese and sprinkle with croutons. Bake, uncovered, at 350 degrees F for 35-40 minutes or until chicken juices run clear.
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons
Directions
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the soup and wine or broth; pour over chicken. Top with cheese and sprinkle with croutons. Bake, uncovered, at 350 degrees F for 35-40 minutes or until chicken juices run clear.
Recipe : Apple Butter Ham Glaze
Ingredients
1 cup apple butter
1/2 cup orange juice
1 tablespoon dried onion flakes
1 tablespoon Worcestershire sauce
Directions
Whisk together the apple butter, orange juice, dried onion flakes, and Worcestershire sauce in a small saucepan. Simmer until slightly thickened.
1 cup apple butter
1/2 cup orange juice
1 tablespoon dried onion flakes
1 tablespoon Worcestershire sauce
Directions
Whisk together the apple butter, orange juice, dried onion flakes, and Worcestershire sauce in a small saucepan. Simmer until slightly thickened.
Recipe : Building Gingerbread
Ingredients
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup shortening
1 tablespoon ground ginger
1 cup white sugar
1 cup molasses
2 1/2 cups confectioners' sugar
1/4 teaspoon cream of tartar
2 egg whites
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Melt shortening in a saucepan large enough for mixing the dough. Mix in sugar and molasses. Combine the flour, salt, baking soda, nutmeg, and ginger; gradually stir into the pan, using your hands to work in the last bit. Dough should be stiff.
On a floured surface, roll out dough to 1/4 inch thickness, and cut out as desired. Make sure the gingerbread is of uniform thickness, or the edges may burn before the center is done. Place pieces onto cookie sheets.
Bake for 13 to 15 minutes in the preheated oven. Let cool for several minutes on the cookie sheet, then remove to racks to finish cooling.
When the gingerbread has cooled completely, make the frosting cement. In a medium bowl, mix together confectioners' sugar and cream of tartar. Add egg whites and vanilla. Beat on high speed until frosting holds its shape. If necessary, add more confectioners' sugar to thicken the icing. Cover frosting with a damp cloth to prevent drying.
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup shortening
1 tablespoon ground ginger
1 cup white sugar
1 cup molasses
2 1/2 cups confectioners' sugar
1/4 teaspoon cream of tartar
2 egg whites
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Melt shortening in a saucepan large enough for mixing the dough. Mix in sugar and molasses. Combine the flour, salt, baking soda, nutmeg, and ginger; gradually stir into the pan, using your hands to work in the last bit. Dough should be stiff.
On a floured surface, roll out dough to 1/4 inch thickness, and cut out as desired. Make sure the gingerbread is of uniform thickness, or the edges may burn before the center is done. Place pieces onto cookie sheets.
Bake for 13 to 15 minutes in the preheated oven. Let cool for several minutes on the cookie sheet, then remove to racks to finish cooling.
When the gingerbread has cooled completely, make the frosting cement. In a medium bowl, mix together confectioners' sugar and cream of tartar. Add egg whites and vanilla. Beat on high speed until frosting holds its shape. If necessary, add more confectioners' sugar to thicken the icing. Cover frosting with a damp cloth to prevent drying.
Recipe : Almond Cherry Fudge
Ingredients
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup chopped almonds
1/2 cup red candied cherries, chopped
1 teaspoon almond extract
Directions
Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 1-1/2 minutes or until chips are melted; stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup chopped almonds
1/2 cup red candied cherries, chopped
1 teaspoon almond extract
Directions
Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 1-1/2 minutes or until chips are melted; stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.
Recipe : Apricot Glazed Carrots
Ingredients
2 pounds carrots, peeled and diagonally sliced
3 tablespoons butter, melted
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon orange zest
2 teaspoons fresh lemon juice
chopped fresh parsley for garnish
Directions
Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.
2 pounds carrots, peeled and diagonally sliced
3 tablespoons butter, melted
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon orange zest
2 teaspoons fresh lemon juice
chopped fresh parsley for garnish
Directions
Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.
Recipe : Blackened Salmon Fillets
Ingredients
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted
Directions
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted
Directions
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.
Recipe : Berry Applesauce Gelatin
Ingredients
1 (6 ounce) package strawberry gelatin
1 cup boiling water
2 cups frozen unsweetened strawberries
2 cups applesauce
2 tablespoons lemon juice
Directions
In a bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed and separated. Add the applesauce and lemon juice; mix well. Pour into an 11-in. x 7-in. x 2-in. pan; chill until set.
1 (6 ounce) package strawberry gelatin
1 cup boiling water
2 cups frozen unsweetened strawberries
2 cups applesauce
2 tablespoons lemon juice
Directions
In a bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed and separated. Add the applesauce and lemon juice; mix well. Pour into an 11-in. x 7-in. x 2-in. pan; chill until set.
Recipe : Belgian Squirrel
Ingredients
3 large squirrels, skinned and gutted
1/2 cup butter
2 onions, sliced
3 tablespoons white vinegar
1/8 teaspoon dried thyme
salt and pepper to taste
18 pitted prunes
1 1/2 teaspoons all-purpose flour
1 cup cold water
Directions
Clean squirrels, making sure that all shot is removed. Burn away with a candle any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.
Preheat the oven to 350 degrees F (175 degrees C).
Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
Bake for 1 hour in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes.
Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.
3 large squirrels, skinned and gutted
1/2 cup butter
2 onions, sliced
3 tablespoons white vinegar
1/8 teaspoon dried thyme
salt and pepper to taste
18 pitted prunes
1 1/2 teaspoons all-purpose flour
1 cup cold water
Directions
Clean squirrels, making sure that all shot is removed. Burn away with a candle any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.
Preheat the oven to 350 degrees F (175 degrees C).
Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
Bake for 1 hour in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes.
Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.
Recipe : Berry Rhubarb Pie
Ingredients
1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
3/4 cup white sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 1/2 tablespoons half-and-half cream
2 tablespoons white sugar
Directions
To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
Preheat oven to 400 degrees F (200 degrees C).
Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.
1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
3/4 cup white sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 1/2 tablespoons half-and-half cream
2 tablespoons white sugar
Directions
To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
Preheat oven to 400 degrees F (200 degrees C).
Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.
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