Ingredients
1 cup fresh strawberries
1 banana, sliced
1 cup fresh peaches
1 cup apples
1 1/2 cups vanilla ice cream
1 1/2 cups ice cubes
1/2 cup milk
Directions
In a blender combine strawberries, banana, peaches, apples, and ice cream. Blend until smooth. Add ice, pour in milk and blend again until smooth. Serve immediately.
Friday, July 15, 2011
Recipe : Beef and Mushroom Stroganoff, Aussie Style
Ingredients
1 tablespoon butter
1 onion, chopped
1 teaspoon minced garlic
8 fresh mushrooms, sliced
2 teaspoons curry powder
1 pound beef top sirloin, thinly sliced
2 cubes beef bouillon
1 1/2 cups boiling water
1 (6 ounce) can mushroom stems and pieces, drained
1/4 cup dried shiitake mushrooms
1 1/4 cups heavy cream
1 (8 ounce) package uncooked egg noodles
Directions
Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.
1 tablespoon butter
1 onion, chopped
1 teaspoon minced garlic
8 fresh mushrooms, sliced
2 teaspoons curry powder
1 pound beef top sirloin, thinly sliced
2 cubes beef bouillon
1 1/2 cups boiling water
1 (6 ounce) can mushroom stems and pieces, drained
1/4 cup dried shiitake mushrooms
1 1/4 cups heavy cream
1 (8 ounce) package uncooked egg noodles
Directions
Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.
Recipe : Avocado-Mango Salsa
Ingredients
1 mango - peeled, seeded and diced
1 red bell pepper, seeded and diced
3/4 cup chopped red onion
1 tablespoon white sugar
1 tablespoon olive oil
2 tablespoons white wine vinegar
1 avocado - peeled, pitted, and diced
1 teaspoon salt
Directions
Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt.
1 mango - peeled, seeded and diced
1 red bell pepper, seeded and diced
3/4 cup chopped red onion
1 tablespoon white sugar
1 tablespoon olive oil
2 tablespoons white wine vinegar
1 avocado - peeled, pitted, and diced
1 teaspoon salt
Directions
Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt.
Recipe : Black Chocolate Cake
Ingredients
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 cup unsweetened cocoa powder
1 pinch salt
2/3 cup shortening
2 cups boiling water
2 eggs, beaten
2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside.
Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla.
Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 cup unsweetened cocoa powder
1 pinch salt
2/3 cup shortening
2 cups boiling water
2 eggs, beaten
2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside.
Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla.
Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Recipe : Blooming Onion
Ingredients
1/2 cup mayonnaise
3/4 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 large onion
2 quarts vegetable oil for deep-frying
Directions
Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.
1/2 cup mayonnaise
3/4 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 large onion
2 quarts vegetable oil for deep-frying
Directions
Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.
Recipe : Asian Glazed Chicken Thighs
Ingredients
1/2 cup rice vinegar
5 tablespoons honey
1/3 cup soy sauce (such as Silver Swan�)
1/4 cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion (optional)
Directions
Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
Preheat oven to 425 degrees F (220 degrees C).
Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
1/2 cup rice vinegar
5 tablespoons honey
1/3 cup soy sauce (such as Silver Swan�)
1/4 cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion (optional)
Directions
Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
Preheat oven to 425 degrees F (220 degrees C).
Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Recipe : Badam (Almond) Sherbet
Ingredients
2 cups milk
2 tablespoons heavy cream
1 cup finely ground almonds
1/2 cup confectioners' sugar
2 tablespoons rose water
Directions
Combine the milk, cream, ground almonds, confectioners' sugar, and rosewater in a blender, and blend until thoroughly mixed and smooth, about 1 minute. Serve over ice.
2 cups milk
2 tablespoons heavy cream
1 cup finely ground almonds
1/2 cup confectioners' sugar
2 tablespoons rose water
Directions
Combine the milk, cream, ground almonds, confectioners' sugar, and rosewater in a blender, and blend until thoroughly mixed and smooth, about 1 minute. Serve over ice.
Recipe : Apple Crisp V
Ingredients
1 (16 ounce) jar applesauce
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 pinch salt
18 apples, peeled, cored and sliced
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1/2 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
In a medium bowl, mix together applesauce, 1/2 cup brown sugar, 2 teaspoons cinnamon, and salt. Place sliced apples in a large bowl. Add applesauce mixture and stir well. Spoon mixture into baking dish.
In a small bowl, mix together 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and flour. Stir in melted butter or margarine. Sprinkle mixture evenly over apple filling.
Bake in preheated oven for 1 hour.
1 (16 ounce) jar applesauce
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 pinch salt
18 apples, peeled, cored and sliced
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1/2 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
In a medium bowl, mix together applesauce, 1/2 cup brown sugar, 2 teaspoons cinnamon, and salt. Place sliced apples in a large bowl. Add applesauce mixture and stir well. Spoon mixture into baking dish.
In a small bowl, mix together 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and flour. Stir in melted butter or margarine. Sprinkle mixture evenly over apple filling.
Bake in preheated oven for 1 hour.
Recipe : Best Peanut Sauce
Ingredients
1/2 cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
1/2 cup water
Directions
In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.
1/2 cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
1/2 cup water
Directions
In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.
Recipe : Barbeque Chicken
Ingredients
4 tablespoons water
3 tablespoons ketchup
3 tablespoons brown sugar
2 tablespoons vinegar
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon chili powder
12 chicken thighs, skin removed
Directions
Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.
4 tablespoons water
3 tablespoons ketchup
3 tablespoons brown sugar
2 tablespoons vinegar
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon chili powder
12 chicken thighs, skin removed
Directions
Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.
Recipe : Broccoli Salad
Ingredients
1 1/2 cups fresh broccoli florets
3/4 cup shredded Cheddar cheese
4 bacon strips, cooked and crumbled
1/4 cup finely chopped onion
3 tablespoons mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
Directions
In a bowl, combine the broccoli, cheese, bacon and onion. In another bowl, whisk the mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. cover and refrigerate for at least 1 hour before serving.
1 1/2 cups fresh broccoli florets
3/4 cup shredded Cheddar cheese
4 bacon strips, cooked and crumbled
1/4 cup finely chopped onion
3 tablespoons mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
Directions
In a bowl, combine the broccoli, cheese, bacon and onion. In another bowl, whisk the mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. cover and refrigerate for at least 1 hour before serving.
Recipe : Asian Noodle Salad
Ingredients
8 ounces capellini pasta
1/2 pound shiitake mushrooms
1 red bell pepper, thinly sliced
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh parsley
Directions
Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms and red bell pepper during last 2 minutes of cooking. Drain.
In a small bowl, mix together vinegar, soy sauce, oil, and ginger.
Transfer pasta, mushrooms, and pepper to a serving bowl; toss with ginger dressing. Sprinkle with parsley before serving.
8 ounces capellini pasta
1/2 pound shiitake mushrooms
1 red bell pepper, thinly sliced
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh parsley
Directions
Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms and red bell pepper during last 2 minutes of cooking. Drain.
In a small bowl, mix together vinegar, soy sauce, oil, and ginger.
Transfer pasta, mushrooms, and pepper to a serving bowl; toss with ginger dressing. Sprinkle with parsley before serving.
Recipe : Almond Broccoli Stir-Fry
Ingredients
10 cups broccoli florets
2 tablespoons canola oil
2 cloves garlic cloves, minced
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1/2 teaspoon ground ginger
2 teaspoons lemon juice
1/2 cup chopped almonds, toasted
Directions
In a nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes or until crisp-tender. Add garlic; stir-fry for 1 minute. Stir in the soy sauce, sugar and ginger; cook for 1-2 minutes or until sugar is dissolved. Sprinkle with lemon juice and almonds.
10 cups broccoli florets
2 tablespoons canola oil
2 cloves garlic cloves, minced
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1/2 teaspoon ground ginger
2 teaspoons lemon juice
1/2 cup chopped almonds, toasted
Directions
In a nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes or until crisp-tender. Add garlic; stir-fry for 1 minute. Stir in the soy sauce, sugar and ginger; cook for 1-2 minutes or until sugar is dissolved. Sprinkle with lemon juice and almonds.
Recipe : Apricot/Cranberry Chutney
Ingredients
1/4 cup diced dried apricots
1 (12 ounce) package fresh cranberries
1/2 cup raisins
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch ground cloves
1 cup water
3/4 cup white sugar
1/2 cup cider vinegar
Directions
In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.
1/4 cup diced dried apricots
1 (12 ounce) package fresh cranberries
1/2 cup raisins
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch ground cloves
1 cup water
3/4 cup white sugar
1/2 cup cider vinegar
Directions
In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.
Recipe : Boston Brown Bread III
Ingredients
2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2/3 cup firmly packed brown sugar
1/4 cup molasses
2 cups buttermilk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2/3 cup firmly packed brown sugar
1/4 cup molasses
2 cups buttermilk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
Recipe : Blueberry Upside-Down Banana Nut Bread
Ingredients
1/2 cup canola oil
1/3 cup cold water
1 egg white
2 large bananas, mashed
1 cup white sugar
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 tablespoons flax seeds
1/4 cup chopped pecans
1 pint fresh blueberries
1/4 cup white sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
1/2 cup canola oil
1/3 cup cold water
1 egg white
2 large bananas, mashed
1 cup white sugar
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 tablespoons flax seeds
1/4 cup chopped pecans
1 pint fresh blueberries
1/4 cup white sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
Recipe : Bulgur Chickpea Salad
Ingredients
1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots
Directions
In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots
Directions
In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
Recipe : Apple Spice Rice
Ingredients
3 tablespoons butter
1 cup long grain rice
1/2 cup finely chopped onion
1 clove garlic, minced
1 small tart apple - peeled, cored and diced
1/2 cup golden raisins
1 1/2 cups chicken broth
Directions
Melt butter in a saucepan over medium heat. Stir in rice, onion, garlic, apple and raisins. Saute for 3 to 4 minutes. Stir in chicken broth, and bring to a boil. Reduce heat, cover, and simmer for 16 to 18 minutes, or until liquid is absorbed.
3 tablespoons butter
1 cup long grain rice
1/2 cup finely chopped onion
1 clove garlic, minced
1 small tart apple - peeled, cored and diced
1/2 cup golden raisins
1 1/2 cups chicken broth
Directions
Melt butter in a saucepan over medium heat. Stir in rice, onion, garlic, apple and raisins. Saute for 3 to 4 minutes. Stir in chicken broth, and bring to a boil. Reduce heat, cover, and simmer for 16 to 18 minutes, or until liquid is absorbed.
Recipe : Brownie Caramel Cheesecake
Ingredients
1 (9 ounce) package brownie mix
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup chocolate fudge topping
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.
1 (9 ounce) package brownie mix
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup chocolate fudge topping
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.
Recipe : Banana Chip Muffins I
Ingredients
1 3/4 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
1/4 cup vegetable oil
1/4 cup milk
1 cup mashed bananas
Directions
Measure flour, sugar, baking powder, salt, and chocolate chips into a large bowl. Mix thoroughly, and make a well in the center.
Beat the egg in a small bowl until frothy. Mix in cooking oil, milk, and bananas. Pour mixture into the well. Stir only to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full.
Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.
1 3/4 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
1/4 cup vegetable oil
1/4 cup milk
1 cup mashed bananas
Directions
Measure flour, sugar, baking powder, salt, and chocolate chips into a large bowl. Mix thoroughly, and make a well in the center.
Beat the egg in a small bowl until frothy. Mix in cooking oil, milk, and bananas. Pour mixture into the well. Stir only to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full.
Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.
Recipe : Becca's Custom Turkey Shepherd's Pie
Ingredients
5 large red potatoes, peeled
3 tablespoons butter
1/4 cup milk
2 (9 inch) whole wheat pie crusts
1 tablespoon olive oil
1/2 cup diced onion
1 pound ground turkey
1 large carrot, julienned
1 zucchini, thickly sliced
1/4 cup canned green beans, halved
6 large fresh mushrooms, quartered
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup shredded Cheddar cheese (optional)
salt to taste
ground black pepper to taste
2 tablespoons butter, diced
Directions
Boil potatoes until tender. Mash with 3 tablespoons butter or margarine and milk. Season with salt and pepper to taste. Set aside.
Saute onion and carrots in olive oil until soft. Stir in ground turkey, parsley, thyme, and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste. Drain. Stir in flour.
Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread potatoes over all with a spatula; the mashed potatoes act as the top crust. Dot with butter.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have browned slightly.
5 large red potatoes, peeled
3 tablespoons butter
1/4 cup milk
2 (9 inch) whole wheat pie crusts
1 tablespoon olive oil
1/2 cup diced onion
1 pound ground turkey
1 large carrot, julienned
1 zucchini, thickly sliced
1/4 cup canned green beans, halved
6 large fresh mushrooms, quartered
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup shredded Cheddar cheese (optional)
salt to taste
ground black pepper to taste
2 tablespoons butter, diced
Directions
Boil potatoes until tender. Mash with 3 tablespoons butter or margarine and milk. Season with salt and pepper to taste. Set aside.
Saute onion and carrots in olive oil until soft. Stir in ground turkey, parsley, thyme, and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste. Drain. Stir in flour.
Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread potatoes over all with a spatula; the mashed potatoes act as the top crust. Dot with butter.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have browned slightly.
Recipe : Apple and Tomato Chutney
Ingredients
2 pounds apples - peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
1/2 cup sultana raisins
3/4 cup white sugar
5 teaspoons curry powder
1 teaspoon cayenne pepper
4 teaspoons salt
2 1/2 cups malt vinegar
Directions
Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
2 pounds apples - peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
1/2 cup sultana raisins
3/4 cup white sugar
5 teaspoons curry powder
1 teaspoon cayenne pepper
4 teaspoons salt
2 1/2 cups malt vinegar
Directions
Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
Recipe : Brown Sugar Crinkles
Ingredients
1 cup butter or margarine, softened
1 cup shortening
3 cups sugar
1 1/2 cups packed brown sugar
1 tablespoon vanilla extract
6 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons salt
Directions
In a mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture (the dough will be soft).
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
1 cup butter or margarine, softened
1 cup shortening
3 cups sugar
1 1/2 cups packed brown sugar
1 tablespoon vanilla extract
6 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons salt
Directions
In a mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture (the dough will be soft).
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Recipe : BBQ Chicken Pizza
Ingredients
1 (12 inch) pre-baked pizza crust
1 cup spicy barbeque sauce
2 skinless boneless chicken breast halves, cooked and cubed
1/2 cup chopped fresh cilantro
1 cup sliced pepperoncini peppers
1 cup chopped red onion
2 cups shredded Colby-Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.
1 (12 inch) pre-baked pizza crust
1 cup spicy barbeque sauce
2 skinless boneless chicken breast halves, cooked and cubed
1/2 cup chopped fresh cilantro
1 cup sliced pepperoncini peppers
1 cup chopped red onion
2 cups shredded Colby-Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.
Recipe : Black-Eyed Pea Chowder
Ingredients
1 pound diced bacon
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 (15.5 ounce) can black-eyed peas with liquid
1 (14.5 ounce) can beef consomme
1 (29 ounce) can diced tomatoes
Directions
In a large pot over medium high heat, saute the bacon until crisp. Set aside the bacon and drain the fat, reserving about 4 tablespoons of the fat in the pot. Add the celery onion and green bell pepper to the pot and saute in the bacon fat for 10 minutes, or until tender.
Add the peas, consomme and stewed tomatoes and allow to heat through, about 15 more minutes. Top with crumbled bacon when serving.
1 pound diced bacon
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 (15.5 ounce) can black-eyed peas with liquid
1 (14.5 ounce) can beef consomme
1 (29 ounce) can diced tomatoes
Directions
In a large pot over medium high heat, saute the bacon until crisp. Set aside the bacon and drain the fat, reserving about 4 tablespoons of the fat in the pot. Add the celery onion and green bell pepper to the pot and saute in the bacon fat for 10 minutes, or until tender.
Add the peas, consomme and stewed tomatoes and allow to heat through, about 15 more minutes. Top with crumbled bacon when serving.
Recipe : Bolognese Stuffed Bell Peppers
Ingredients
1/2 cup uncooked white rice
2 tablespoons olive oil, divided
1/8 cup minced carrots
1/8 cup celery
6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
1/2 pound ground beef
1/4 pound pancetta or lightly smoked bacon, diced
1 1/2 cups prepared marinara sauce
1/4 cup red wine
1/2 teaspoon red pepper flakes
1/3 cup heavy cream
1/2 cup grated Parmesan cheese, divided
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside.
Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender. Add ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.
1/2 cup uncooked white rice
2 tablespoons olive oil, divided
1/8 cup minced carrots
1/8 cup celery
6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
1/2 pound ground beef
1/4 pound pancetta or lightly smoked bacon, diced
1 1/2 cups prepared marinara sauce
1/4 cup red wine
1/2 teaspoon red pepper flakes
1/3 cup heavy cream
1/2 cup grated Parmesan cheese, divided
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside.
Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender. Add ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.
Recipe : Baked Chicken & Brussels Sprouts
Ingredients
1 tablespoon extra virgin olive oil
1 1/4 pounds boneless, skinless chicken breast, cut into 8 pieces
1 pound fresh Brussels sprouts
1 1/2 cups chopped yellow onion
2 1/2 tablespoons fresh rosemary
1 1/2 cups 99% fat-free chicken broth
Salt and black pepper to taste
Directions
Preheat oven to 375 degrees. In a skillet, heat oil and brown chicken. Lay chicken in a shallow baking dish and surround with Brussels sprouts. Sprinkle onions and rosemary over chicken. Add broth, salt and pepper. Bake, covered, for 20 minutes. Uncover, increase oven temperature to 400 degrees, and bake 30 to 40 minutes, until sprouts are cooked firm, not mushy. Serve
1 tablespoon extra virgin olive oil
1 1/4 pounds boneless, skinless chicken breast, cut into 8 pieces
1 pound fresh Brussels sprouts
1 1/2 cups chopped yellow onion
2 1/2 tablespoons fresh rosemary
1 1/2 cups 99% fat-free chicken broth
Salt and black pepper to taste
Directions
Preheat oven to 375 degrees. In a skillet, heat oil and brown chicken. Lay chicken in a shallow baking dish and surround with Brussels sprouts. Sprinkle onions and rosemary over chicken. Add broth, salt and pepper. Bake, covered, for 20 minutes. Uncover, increase oven temperature to 400 degrees, and bake 30 to 40 minutes, until sprouts are cooked firm, not mushy. Serve
Recipe : Apple Streusel Muffins
Ingredients
1 (18.25 ounce) package yellow cake mix
3/4 cup all-purpose flour
3/4 cup water
1/3 cup vegetable oil
3/4 cup applesauce
1/4 cup sugar
1 teaspoon ground cinnamon
STREUSEL TOPPING:
1/4 cup sugar
1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon butter or margarine, softened
Directions
In a mixing bowl, combine cake mix, flour, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups one-third full. Combine the filling ingredients; place 2 tablespoonfuls in the center of each muffin cup. Top with remaining batter. Combine the topping ingredients until crumbly; sprinkle over batter.
Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
1 (18.25 ounce) package yellow cake mix
3/4 cup all-purpose flour
3/4 cup water
1/3 cup vegetable oil
3/4 cup applesauce
1/4 cup sugar
1 teaspoon ground cinnamon
STREUSEL TOPPING:
1/4 cup sugar
1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon butter or margarine, softened
Directions
In a mixing bowl, combine cake mix, flour, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups one-third full. Combine the filling ingredients; place 2 tablespoonfuls in the center of each muffin cup. Top with remaining batter. Combine the topping ingredients until crumbly; sprinkle over batter.
Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Recipe : Billy Pudding for Davey
Ingredients
1 cup pearl tapioca
5 1/2 cups water
3 cups brown sugar
1 cup chopped dates
1 cup chopped walnuts
2 tablespoons butter, melted
1 pinch ground cinnamon
1 pinch salt
Directions
Stir the tapioca into the water in a bowl, and allow to soak 8 hours or overnight.
Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish.
Mix the soaked tapioca, brown sugar, dates, walnuts, butter, cinnamon, and salt together in a large bowl; transfer to the prepared baking dish.
Bake until set, about 1 hour. Serve warm.
1 cup pearl tapioca
5 1/2 cups water
3 cups brown sugar
1 cup chopped dates
1 cup chopped walnuts
2 tablespoons butter, melted
1 pinch ground cinnamon
1 pinch salt
Directions
Stir the tapioca into the water in a bowl, and allow to soak 8 hours or overnight.
Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish.
Mix the soaked tapioca, brown sugar, dates, walnuts, butter, cinnamon, and salt together in a large bowl; transfer to the prepared baking dish.
Bake until set, about 1 hour. Serve warm.
Recipe : Black Magic Cake
Ingredients
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Recipe : Asian Bok Choy Salad
Ingredients
1/2 cup water
1/4 cup white sugar
1 lemon, juiced
3 tablespoons soy sauce
1/3 cup olive oil
2 medium heads bok choy
4 green onions, chopped
1 cup pine nuts
1 (5 ounce) can chow mein noodles
Directions
Mix water and sugar in a medium saucepan, and bring to a boil. Cook 5 minutes, stirring occasionally, until a light syrup has formed. Remove from heat, and mix in lemon juice, soy sauce, and olive oil. Refrigerate until serving.
In a medium bowl, toss together bok choy and green onions. Top with pine nuts and dried rice noodles. Sprinkle with the dressing to taste.
1/2 cup water
1/4 cup white sugar
1 lemon, juiced
3 tablespoons soy sauce
1/3 cup olive oil
2 medium heads bok choy
4 green onions, chopped
1 cup pine nuts
1 (5 ounce) can chow mein noodles
Directions
Mix water and sugar in a medium saucepan, and bring to a boil. Cook 5 minutes, stirring occasionally, until a light syrup has formed. Remove from heat, and mix in lemon juice, soy sauce, and olive oil. Refrigerate until serving.
In a medium bowl, toss together bok choy and green onions. Top with pine nuts and dried rice noodles. Sprinkle with the dressing to taste.
Recipe : Apple Oatmeal Cookies I
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup shortening
3/4 cup white sugar
1 cup rolled oats
1 cup diced apple without peel
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the shortening and sugar. Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt; stir into the sugar mixture until well blended. Fold in the walnuts, oats and apples. Drop dough by spoonfuls about 2 inches onto ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks.
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup shortening
3/4 cup white sugar
1 cup rolled oats
1 cup diced apple without peel
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the shortening and sugar. Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt; stir into the sugar mixture until well blended. Fold in the walnuts, oats and apples. Drop dough by spoonfuls about 2 inches onto ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks.
Recipe : Alfredo Sauce
Ingredients
3 tablespoons butter
8 fluid ounces heavy whipping cream
salt to taste
1 pinch ground nutmeg
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
2 tablespoons grated Parmesan cheese
Directions
Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
3 tablespoons butter
8 fluid ounces heavy whipping cream
salt to taste
1 pinch ground nutmeg
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
2 tablespoons grated Parmesan cheese
Directions
Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
Recipe : Almond Cream-Puff Ring
Ingredients
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
1 (3.4 ounce) package instant vanilla pudding mix
1 1/4 cups milk
1 cup heavy cream, whipped
1 teaspoon almond extract
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
1 1/2 teaspoons milk
1 1/2 teaspoons light corn syrup
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
1 (3.4 ounce) package instant vanilla pudding mix
1 1/4 cups milk
1 cup heavy cream, whipped
1 teaspoon almond extract
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
1 1/2 teaspoons milk
1 1/2 teaspoons light corn syrup
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.
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