Ingredients
1/2 cup uncooked elbow macaroni
1 1/2 pounds ground beef
1/2 onion, chopped
1 teaspoon garlic powder
salt and pepper to taste
1 (8 ounce) can tomato sauce
1 cup stewed, diced tomatoes
1 (15 ounce) can whole kernel corn, drained
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.
Friday, August 26, 2011
Recipe : Black Beans and Rice
Ingredients
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 tablespoon tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1 cup cooked long-grain rice
1 tablespoon red wine vinegar
1/4 cup shredded Cheddar cheese
Directions
In a nonstick skillet that has been coated with nonstick cooking spray, saute the onion, green and red peppers, garlic, basil and pepper until tender. Stir in tomato sauce. Add beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese.
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 tablespoon tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1 cup cooked long-grain rice
1 tablespoon red wine vinegar
1/4 cup shredded Cheddar cheese
Directions
In a nonstick skillet that has been coated with nonstick cooking spray, saute the onion, green and red peppers, garlic, basil and pepper until tender. Stir in tomato sauce. Add beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese.
Recipe : Apples by the Fire
Ingredients
1 Granny Smith apple, cored
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
Directions
Fill the core of the apple with the brown sugar and cinnamon. Wrap the apple in a large piece of heavy foil, twisting the extra foil into a tail for a handle. Place the apple in the coals of a campfire or barbeque and let cook 5 to 10 minutes, until softened. Remove and unwrap, being careful of the hot sugar.
1 Granny Smith apple, cored
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
Directions
Fill the core of the apple with the brown sugar and cinnamon. Wrap the apple in a large piece of heavy foil, twisting the extra foil into a tail for a handle. Place the apple in the coals of a campfire or barbeque and let cook 5 to 10 minutes, until softened. Remove and unwrap, being careful of the hot sugar.
Recipe : Amber's Peanut Butter
Ingredients
2 cups shelled roasted peanuts
4 tablespoons vegetable oil
3 tablespoons honey (optional)
Directions
Place the peanuts into a food processor and process for a minute or so. The peanuts should be forming a ball. Continue processing, and check frequently to see if the peanut ball has oil on top. If not, keep mixing. If it does, pour in the vegetable oil, and process for 30 seconds, or until creamy. Add the honey, and process for another 30 seconds. If you want even creamier peanut butter, add another tablespoon of oil. Store in a sealed container in the refrigerator.
2 cups shelled roasted peanuts
4 tablespoons vegetable oil
3 tablespoons honey (optional)
Directions
Place the peanuts into a food processor and process for a minute or so. The peanuts should be forming a ball. Continue processing, and check frequently to see if the peanut ball has oil on top. If not, keep mixing. If it does, pour in the vegetable oil, and process for 30 seconds, or until creamy. Add the honey, and process for another 30 seconds. If you want even creamier peanut butter, add another tablespoon of oil. Store in a sealed container in the refrigerator.
Recipe : Aunt Janet's Pumpkin Dump Cake
Ingredients
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can nonfat evaporated milk
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.
Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can nonfat evaporated milk
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.
Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.
Recipe : Butter Crunch Pudding
Ingredients
1 cup all-purpose flour
1/2 cup flaked coconut
1/4 cup packed brown sugar
1/2 cup cold butter or margarine
2 cups cold milk
1 (3.4 ounce) package instant lemon pudding mix, or flavor of your choice
Directions
In a bowl, combine flour, coconut and sugar; cut in butter until crumbly. Spread in a 15-in. x 10-in. x 1-in. baking pan.
Bake at 375 degrees for 15 minutes, stirring once. Cool slightly. Meanwhile, in a mixing bowl, beat milk and pudding mix for 1 minute or until slightly thickened; chill 5 minutes. Spoon half of crumbs into four bowls. Top with pudding and rest of crumbs.
1 cup all-purpose flour
1/2 cup flaked coconut
1/4 cup packed brown sugar
1/2 cup cold butter or margarine
2 cups cold milk
1 (3.4 ounce) package instant lemon pudding mix, or flavor of your choice
Directions
In a bowl, combine flour, coconut and sugar; cut in butter until crumbly. Spread in a 15-in. x 10-in. x 1-in. baking pan.
Bake at 375 degrees for 15 minutes, stirring once. Cool slightly. Meanwhile, in a mixing bowl, beat milk and pudding mix for 1 minute or until slightly thickened; chill 5 minutes. Spoon half of crumbs into four bowls. Top with pudding and rest of crumbs.
Recipe : Artichoke Tetrazzini
Ingredients
1 (8 ounce) package linguini pasta
1 cup fresh sliced mushrooms
1/4 cup chopped onion
2 tablespoons butter
1/8 teaspoon dried thyme
2 tablespoons all-purpose flour
1 (10.5 ounce) can condensed chicken broth
1 cup half-and-half cream
1 (6 ounce) can marinated artichoke hearts
1/4 cup grated Parmesan cheese
Directions
Cook linguini in a large pot of boiling salted water until tender.
Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan.
Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.
1 (8 ounce) package linguini pasta
1 cup fresh sliced mushrooms
1/4 cup chopped onion
2 tablespoons butter
1/8 teaspoon dried thyme
2 tablespoons all-purpose flour
1 (10.5 ounce) can condensed chicken broth
1 cup half-and-half cream
1 (6 ounce) can marinated artichoke hearts
1/4 cup grated Parmesan cheese
Directions
Cook linguini in a large pot of boiling salted water until tender.
Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan.
Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.
Recipe : BREAKSTONE'S Creamy Chicken Chipotle Skillet
Ingredients
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1 1/2 cups water
1 (8 ounce) can mushroom pieces and stems, undrained
2 chicken bouillon cubes
8 ounces medium egg noodles, uncooked
1 tablespoon finely chopped chipotle peppers in adobo sauce
1 (8 ounce) container BREAKSTONE'S Reduced Fat Sour Cream
Directions
Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 to 7 minutes or until chicken is cooked through.
Add water, mushrooms with their liquid, the bouillon cubes and noodles; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains. Stir in peppers. Cook an additional 2 minutes, stirring occasionally. Remove from heat.
Stir in sour cream.
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1 1/2 cups water
1 (8 ounce) can mushroom pieces and stems, undrained
2 chicken bouillon cubes
8 ounces medium egg noodles, uncooked
1 tablespoon finely chopped chipotle peppers in adobo sauce
1 (8 ounce) container BREAKSTONE'S Reduced Fat Sour Cream
Directions
Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 to 7 minutes or until chicken is cooked through.
Add water, mushrooms with their liquid, the bouillon cubes and noodles; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains. Stir in peppers. Cook an additional 2 minutes, stirring occasionally. Remove from heat.
Stir in sour cream.
Recipe : Apple Walnut Squares
Ingredients
1/2 cup shortening
1 cup sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups finely chopped peeled tart apples
1/2 cup packed brown sugar
1 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
In a mixing bowl, cream shortening and sugar; beat in egg. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well (dough will be stiff). Stir in apples. Spread batter into a greased 13-in. x 9-in. x 2-in. baking pan. Combine brown sugar, walnuts, cinnamon and vanilla; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until golden brown. Cool. Cut into squares.
1/2 cup shortening
1 cup sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups finely chopped peeled tart apples
1/2 cup packed brown sugar
1 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
In a mixing bowl, cream shortening and sugar; beat in egg. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well (dough will be stiff). Stir in apples. Spread batter into a greased 13-in. x 9-in. x 2-in. baking pan. Combine brown sugar, walnuts, cinnamon and vanilla; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until golden brown. Cool. Cut into squares.
Recipe : Asian Barbequed Steak
Ingredients
1/4 cup chili sauce
1/4 cup fish sauce
1 1/2 tablespoons dark sesame oil
1 tablespoon grated fresh ginger root
3 cloves garlic, peeled and crushed
2 pounds flank steak
Directions
In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.
Preheat an outdoor grill for high heat.
Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.
1/4 cup chili sauce
1/4 cup fish sauce
1 1/2 tablespoons dark sesame oil
1 tablespoon grated fresh ginger root
3 cloves garlic, peeled and crushed
2 pounds flank steak
Directions
In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.
Preheat an outdoor grill for high heat.
Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.
Recipe : Apple-Raisin Rice Dessert
Ingredients
2 1/4 cups water
1 cup sugar
3 cups sliced peeled tart apples
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups cooked long-grain rice
1/2 cup raisins
7 1/2 teaspoons butter or stick margarine
2 teaspoons vanilla extract
10 tablespoons reduced-fat whipped topping
Directions
In a large saucepan, bring water to a boil; add sugar. Cook and stir until sugar is dissolved. Stir in the apples, lemon juice and spices. Reduce heat; simmer for 3-5 minutes or until apples are tender. Stir in rice, raisins, butter and vanilla.
Pour into a 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 50-55 minutes or until liquid is absorbed. Let stand for 10 minutes before serving. Garnish each serving with whipped topping. Serve warm.
2 1/4 cups water
1 cup sugar
3 cups sliced peeled tart apples
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups cooked long-grain rice
1/2 cup raisins
7 1/2 teaspoons butter or stick margarine
2 teaspoons vanilla extract
10 tablespoons reduced-fat whipped topping
Directions
In a large saucepan, bring water to a boil; add sugar. Cook and stir until sugar is dissolved. Stir in the apples, lemon juice and spices. Reduce heat; simmer for 3-5 minutes or until apples are tender. Stir in rice, raisins, butter and vanilla.
Pour into a 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 50-55 minutes or until liquid is absorbed. Let stand for 10 minutes before serving. Garnish each serving with whipped topping. Serve warm.
Recipe : Buffalo Chicken Wings I
Ingredients
1 quart vegetable oil for deep frying
24 chicken wings, tips removed and wings cut in half at joint
4 tablespoons butter
1 tablespoon distilled white vinegar
5 tablespoons hot pepper sauce
salt and pepper to taste
Directions
Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.
1 quart vegetable oil for deep frying
24 chicken wings, tips removed and wings cut in half at joint
4 tablespoons butter
1 tablespoon distilled white vinegar
5 tablespoons hot pepper sauce
salt and pepper to taste
Directions
Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.
Recipe : Broccoli Hamburger Casserole
Ingredients
2 (16 ounce) packages frozen broccoli
2 pounds ground beef
1 (8 ounce) package fresh mushrooms
1 large onion, chopped
salt to taste
ground black pepper to taste
2 (10.75 ounce) cans condensed cream of celery soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.
In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.
Bake 1 hour in the preheated oven, until bubbly and lightly brown.
2 (16 ounce) packages frozen broccoli
2 pounds ground beef
1 (8 ounce) package fresh mushrooms
1 large onion, chopped
salt to taste
ground black pepper to taste
2 (10.75 ounce) cans condensed cream of celery soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.
In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.
Bake 1 hour in the preheated oven, until bubbly and lightly brown.
Recipe : Baked Fruit Dumplings
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons brown sugar
1/2 cup butter, chilled and diced
3/4 cup milk
6 apples, peeled and cored
1 cup blueberries
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon dried orange peel
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 7x11 inch baking dish.
In a large bowl, mix flour, baking powder, salt and brown sugar. Cut in butter. Pour in milk and stir to form a dough. Turn out onto a well-floured surface and roll out. Cut into 6 - 6 inch squares.
Place a whole apple in the center of each square. Fill the core with blueberries. Drizzle with maple syrup. Pull up corners of dough and pinch edges together to seal. Place dumplings in prepared pan and sprinkle with cinnamon and nutmeg.
Combine remaining maple syrup with enough water to pour over dumplings to a 1 inch depth in dish. Submerge remaining blueberries and apple peelings with dried orange peel in liquid.
Bake in preheated oven 45 minutes, basting as necessary, until crisp and browned. Serve warm with sauce.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons brown sugar
1/2 cup butter, chilled and diced
3/4 cup milk
6 apples, peeled and cored
1 cup blueberries
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon dried orange peel
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 7x11 inch baking dish.
In a large bowl, mix flour, baking powder, salt and brown sugar. Cut in butter. Pour in milk and stir to form a dough. Turn out onto a well-floured surface and roll out. Cut into 6 - 6 inch squares.
Place a whole apple in the center of each square. Fill the core with blueberries. Drizzle with maple syrup. Pull up corners of dough and pinch edges together to seal. Place dumplings in prepared pan and sprinkle with cinnamon and nutmeg.
Combine remaining maple syrup with enough water to pour over dumplings to a 1 inch depth in dish. Submerge remaining blueberries and apple peelings with dried orange peel in liquid.
Bake in preheated oven 45 minutes, basting as necessary, until crisp and browned. Serve warm with sauce.
Recipe : Aunt Carol's Spinach and Fish Bake
Ingredients
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup sharp Cheddar cheese
1/3 cup dry bread crumbs
1 egg, beaten
1 pound cod fillets
salt and pepper to taste
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.
Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup sharp Cheddar cheese
1/3 cup dry bread crumbs
1 egg, beaten
1 pound cod fillets
salt and pepper to taste
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.
Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.
Recipe : Bananas in Caramel Sauce
Ingredients
1/2 cup butter
1 cup superfine sugar
1 1/4 cups heavy cream
4 bananas, peeled and halved lengthwise
Directions
In a large, heavy skillet over medium heat, melt butter. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up). Let boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, 2 minutes. Serve hot.
1/2 cup butter
1 cup superfine sugar
1 1/4 cups heavy cream
4 bananas, peeled and halved lengthwise
Directions
In a large, heavy skillet over medium heat, melt butter. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up). Let boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, 2 minutes. Serve hot.
Recipe : Argentine Corn Pie
Ingredients
2 cups frozen corn
1 tablespoon vegetable oil
3/4 cup onion, chopped
2 cups milk
1/4 cup cornstarch
1/4 cup butter
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (9 inch) unbaked pie crust
1 egg, beaten
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.
2 cups frozen corn
1 tablespoon vegetable oil
3/4 cup onion, chopped
2 cups milk
1/4 cup cornstarch
1/4 cup butter
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (9 inch) unbaked pie crust
1 egg, beaten
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.
Recipe : Boliche (Cuban Pot Roast)
Ingredients
4 pounds beef eye of round roast
2 (4 ounce) links chorize sausage, cut into pieces
6 cloves garlic
1/2 teaspoon dried oregano
1/8 teaspoon paprika
salt and ground black pepper to taste
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
1/2 cup olive oil
2 large onions, thickly sliced
2 bay leaves, crumbled
1 cup dry sherry
3 cups beef broth, or more if needed
4 potatoes, peeled and halved
Directions
Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside.
Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade.
Heat a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve.
4 pounds beef eye of round roast
2 (4 ounce) links chorize sausage, cut into pieces
6 cloves garlic
1/2 teaspoon dried oregano
1/8 teaspoon paprika
salt and ground black pepper to taste
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
1/2 cup olive oil
2 large onions, thickly sliced
2 bay leaves, crumbled
1 cup dry sherry
3 cups beef broth, or more if needed
4 potatoes, peeled and halved
Directions
Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside.
Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade.
Heat a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve.
Recipe : Angel Hair Pasta Chicken
Ingredients
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cubed
12 ounces angel hair pasta
1 carrot, sliced diagonally into 1/4 inch thick slices
1 (10 ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Directions
Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cubed
12 ounces angel hair pasta
1 carrot, sliced diagonally into 1/4 inch thick slices
1 (10 ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Directions
Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.
Recipe : Black Olive Spread
Ingredients
1 (10 ounce) can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil
Directions
Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.
1 (10 ounce) can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil
Directions
Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.
Recipe : Buckeye Cookies II
Ingredients
2 cups butter, softened
4 cups peanut butter
2 pounds confectioners' sugar
1/2 cup graham cracker crumbs
1 1/2 cups semisweet chocolate chips
Directions
Mix together margarine, peanut butter, confectioners' sugar and graham cracker crumbs by hand. Form into 2 inch balls and place on wax paper.
Refrigerate for 8 hours or overnight.
Melt chocolate chips in top of double boiler. Put a toothpick in the peanut butter balls and dip in chocolate until 3/4 covered. Place on waxed paper to cool.
2 cups butter, softened
4 cups peanut butter
2 pounds confectioners' sugar
1/2 cup graham cracker crumbs
1 1/2 cups semisweet chocolate chips
Directions
Mix together margarine, peanut butter, confectioners' sugar and graham cracker crumbs by hand. Form into 2 inch balls and place on wax paper.
Refrigerate for 8 hours or overnight.
Melt chocolate chips in top of double boiler. Put a toothpick in the peanut butter balls and dip in chocolate until 3/4 covered. Place on waxed paper to cool.
Recipe : Ants on a Log
Ingredients
5 stalks celery
1/2 cup peanut butter
1/4 cup raisins
Directions
Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.
5 stalks celery
1/2 cup peanut butter
1/4 cup raisins
Directions
Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.
Recipe : Alpine Macaroni
Ingredients
3 potatoes, scrubbed
1 (12 ounce) package uncooked elbow macaroni
2 tablespoons butter
2 large onions, peeled and sliced
1 clove garlic, minced
1/2 cup shredded Gruyere cheese
3/4 cup heavy cream
salt and pepper to taste
Directions
Place the potatoes in a large pot and fill with enough water to cover them. Bring to a boil and cook until tender enough to pierce with a fork. Drain and cool slightly, then remove the peels, and slice into 1/4 inch thick slices.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add macaroni and cook until barely tender, about 6 minutes. Drain and set aside.
Melt the butter in a large skillet over medium-high heat. Add onion; cook and stir until onion starts to turn translucent. Stir in the garlic, and cook for a few more minutes. Remove from the heat and set aside.
Layer the macaroni, onions and potatoes into the prepared baking dish. Season with salt and pepper. Sprinkle the shredded Gruyere cheese over the top, and drizzle cream evenly over the entire dish.
Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
3 potatoes, scrubbed
1 (12 ounce) package uncooked elbow macaroni
2 tablespoons butter
2 large onions, peeled and sliced
1 clove garlic, minced
1/2 cup shredded Gruyere cheese
3/4 cup heavy cream
salt and pepper to taste
Directions
Place the potatoes in a large pot and fill with enough water to cover them. Bring to a boil and cook until tender enough to pierce with a fork. Drain and cool slightly, then remove the peels, and slice into 1/4 inch thick slices.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add macaroni and cook until barely tender, about 6 minutes. Drain and set aside.
Melt the butter in a large skillet over medium-high heat. Add onion; cook and stir until onion starts to turn translucent. Stir in the garlic, and cook for a few more minutes. Remove from the heat and set aside.
Layer the macaroni, onions and potatoes into the prepared baking dish. Season with salt and pepper. Sprinkle the shredded Gruyere cheese over the top, and drizzle cream evenly over the entire dish.
Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
Recipe : Apple Bread Pudding Pie
Ingredients
1 cup applesauce
1/2 cup vanilla fat-free yogurt
1/2 cup SPLENDA� No Calorie Sweetener, Granulated
1/4 cup SPLENDA� Brown Sugar Blend
1/2 cup rolled oats
1 teaspoon ground cinnamon
3 cups bread cubes
2 apples - peeled, cored and chopped
1 (9 inch) unbaked 9 inch pie crust
2 tablespoons SPLENDA� Brown Sugar Blend
1/4 cup all-purpose flour
2 tablespoons butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl stir together eggs, applesauce, yogurt, SPLENDA� Granulated Sweetener, 1/4 cup SPLENDA� Brown Sugar Blend, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
In another bowl stir 2 tablespoons SPLENDA� Brown Sugar Blend and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.
Bake in preheated oven for 1 hour or until top is golden and fruit is tender.
1 cup applesauce
1/2 cup vanilla fat-free yogurt
1/2 cup SPLENDA� No Calorie Sweetener, Granulated
1/4 cup SPLENDA� Brown Sugar Blend
1/2 cup rolled oats
1 teaspoon ground cinnamon
3 cups bread cubes
2 apples - peeled, cored and chopped
1 (9 inch) unbaked 9 inch pie crust
2 tablespoons SPLENDA� Brown Sugar Blend
1/4 cup all-purpose flour
2 tablespoons butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl stir together eggs, applesauce, yogurt, SPLENDA� Granulated Sweetener, 1/4 cup SPLENDA� Brown Sugar Blend, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
In another bowl stir 2 tablespoons SPLENDA� Brown Sugar Blend and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.
Bake in preheated oven for 1 hour or until top is golden and fruit is tender.
Recipe : Bacon Ranch Cheese Ball
Ingredients
6 slices bacon
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package buttermilk Ranch dressing mix
1/2 cup shredded sharp Cheddar cheese
4 green onions, chopped
3 tablespoons chopped black olives
1 1/2 cups chopped pecans (optional)
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the cooled bacon into small pieces.
Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Add the bacon, Cheddar cheese, green onions, and olives; stir until well combined. Shape the mixture into a ball and roll in the chopped pecans. Refrigerate overnight.
6 slices bacon
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package buttermilk Ranch dressing mix
1/2 cup shredded sharp Cheddar cheese
4 green onions, chopped
3 tablespoons chopped black olives
1 1/2 cups chopped pecans (optional)
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the cooled bacon into small pieces.
Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Add the bacon, Cheddar cheese, green onions, and olives; stir until well combined. Shape the mixture into a ball and roll in the chopped pecans. Refrigerate overnight.
Recipe : Aunt Kathy's Cheese Wedges
Ingredients
1 1/2 cups grated Cheddar cheese
1 cup mayonnaise
1/2 cup butter, softened
1 cup chopped black olives, drained
1/2 teaspoon seasoned salt
1/2 teaspoon curry powder
6 English muffins, split
Directions
Gently stir together the Cheddar cheese, mayonnaise, butter, olives, seasoned salt, and curry powder in a bowl.
Preheat oven broiler.
Lightly toast the English muffins in a toaster. Spread each muffin with a portion of the cheese mixture. Arrange muffins on a large baking sheet.
Broil topped muffins under the broiler until the cheese bubbles, 3 to 5 minutes. Cut into halves to serve.
1 1/2 cups grated Cheddar cheese
1 cup mayonnaise
1/2 cup butter, softened
1 cup chopped black olives, drained
1/2 teaspoon seasoned salt
1/2 teaspoon curry powder
6 English muffins, split
Directions
Gently stir together the Cheddar cheese, mayonnaise, butter, olives, seasoned salt, and curry powder in a bowl.
Preheat oven broiler.
Lightly toast the English muffins in a toaster. Spread each muffin with a portion of the cheese mixture. Arrange muffins on a large baking sheet.
Broil topped muffins under the broiler until the cheese bubbles, 3 to 5 minutes. Cut into halves to serve.
Recipe : A Hearty Green Bean and Sausage Casserole
Ingredients
1 (16 ounce) package pork sausage
2 (10.75 ounce) cans condensed cream of mushroom soup
1 tablespoon soy sauce
1 clove garlic, minced
ground black pepper to taste
2 (16 ounce) packages frozen cut green beans
1 (2.8 ounce) can French-fried onions
Directions
Crumble the pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
In a large bowl, stir together the cream of mushroom soup, milk, soy sauce, garlic, and pepper. Mix in the sausage, then add the green beans, and stir until evenly coated. Pour half of the mixture into the prepared baking dish. Top with half of the fried onions. Spread remaining green bean mixture over the onions.
Bake for 30 minutes in the preheated oven. Remove from the oven, and sprinkle the rest of the fried onions over the top. Return to the oven for 5 to 10 more minutes, or until the onions are toasty, and green beans are cooked to your desired doneness. Let rest 5 minutes before serving.
1 (16 ounce) package pork sausage
2 (10.75 ounce) cans condensed cream of mushroom soup
1 tablespoon soy sauce
1 clove garlic, minced
ground black pepper to taste
2 (16 ounce) packages frozen cut green beans
1 (2.8 ounce) can French-fried onions
Directions
Crumble the pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
In a large bowl, stir together the cream of mushroom soup, milk, soy sauce, garlic, and pepper. Mix in the sausage, then add the green beans, and stir until evenly coated. Pour half of the mixture into the prepared baking dish. Top with half of the fried onions. Spread remaining green bean mixture over the onions.
Bake for 30 minutes in the preheated oven. Remove from the oven, and sprinkle the rest of the fried onions over the top. Return to the oven for 5 to 10 more minutes, or until the onions are toasty, and green beans are cooked to your desired doneness. Let rest 5 minutes before serving.
Recipe : April's Chicken Fried Rice
Ingredients
2 cups uncooked white rice
1 tablespoon butter
2 skinless, boneless chicken breast halves - cubed
salt to taste
2 eggs, beaten
3/4 cup sliced mushrooms
2 green onions, chopped
1 tablespoon soy sauce, or to taste
Directions
In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.
Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
In a separate skillet, scramble eggs.
To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.
2 cups uncooked white rice
1 tablespoon butter
2 skinless, boneless chicken breast halves - cubed
salt to taste
2 eggs, beaten
3/4 cup sliced mushrooms
2 green onions, chopped
1 tablespoon soy sauce, or to taste
Directions
In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.
Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
In a separate skillet, scramble eggs.
To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.
Recipe : Almond Puff Pastries
Ingredients
1 (17.3 ounce) package frozen puff pastry, thawed
1 egg, separated
1 tablespoon water
1 cup sliced almonds
1 cup sugar
2 cups whipping cream, whipped
confectioners' sugar
Directions
Unfold pastry sheets onto a lightly floured surface. Cut each sheet into nine 3-in. squares. Place 1 in. apart on greased baking sheets. In a small bowl, beat egg yolk and water; brush over pastry squares. In another bowl, beat egg white; add almonds and sugar. Spread over each square. Bake at 375 degrees F for 20-25 minutes or until well puffed and browned. Cool completely on wire racks.
Split pastries in half horizontally. Fill with whipped cream; replace tops. Sprinkle with confectioners' sugar. Serve immediately.
1 (17.3 ounce) package frozen puff pastry, thawed
1 egg, separated
1 tablespoon water
1 cup sliced almonds
1 cup sugar
2 cups whipping cream, whipped
confectioners' sugar
Directions
Unfold pastry sheets onto a lightly floured surface. Cut each sheet into nine 3-in. squares. Place 1 in. apart on greased baking sheets. In a small bowl, beat egg yolk and water; brush over pastry squares. In another bowl, beat egg white; add almonds and sugar. Spread over each square. Bake at 375 degrees F for 20-25 minutes or until well puffed and browned. Cool completely on wire racks.
Split pastries in half horizontally. Fill with whipped cream; replace tops. Sprinkle with confectioners' sugar. Serve immediately.
Recipe : Bacon Cheddar Round
Ingredients
3 1/2 cups biscuit/baking mix
1/4 cup sugar
1 1/2 cups shredded Cheddar cheese
6 bacon strips, cooked and crumbled
1 1/3 cups milk
Directions
In a large bowl, combine the biscuit mix and sugar. Stir in cheese and bacon. Beat egg and milk; add to cheese mixture just until moistened. Pour into a greased and floured 9-in. springform pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove sides of pan and serve warm.
3 1/2 cups biscuit/baking mix
1/4 cup sugar
1 1/2 cups shredded Cheddar cheese
6 bacon strips, cooked and crumbled
1 1/3 cups milk
Directions
In a large bowl, combine the biscuit mix and sugar. Stir in cheese and bacon. Beat egg and milk; add to cheese mixture just until moistened. Pour into a greased and floured 9-in. springform pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove sides of pan and serve warm.
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