Ingredients
4 cups thinly sliced apples
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2 quart baking dish.
Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
Bake in the preheated oven for 55 minutes.
Tuesday, August 30, 2011
Recipe : Bacon-Wrapped Venison
Ingredients
1 1/2 pounds venison tenderloin
2 tablespoons olive oil or vegetable oil, divided
1 clove garlic, minced
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms, sliced
4 bacon strips
1 tablespoon cornstarch
1 1/4 cups beef broth
2 tablespoons minced fresh parsley
Directions
Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160 degrees F, turning frequently. Remove and keep warm. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.
1 1/2 pounds venison tenderloin
2 tablespoons olive oil or vegetable oil, divided
1 clove garlic, minced
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms, sliced
4 bacon strips
1 tablespoon cornstarch
1 1/4 cups beef broth
2 tablespoons minced fresh parsley
Directions
Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160 degrees F, turning frequently. Remove and keep warm. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.
Recipe : Blueberry Crumb Pie
Ingredients
1 (9 inch) unbaked pie crust
3/4 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons butter
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
1 (9 inch) unbaked pie crust
3/4 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons butter
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Recipe : Becca's Taco Soup
Ingredients
1 pound ground beef
1 onion, chopped
4 cups tomato juice
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can kidney beans
1 (8 ounce) can tomato sauce
1/2 (1.25 ounce) package taco seasoning mix
Directions
In a large pot over medium high heat, combine the ground beef and the onions. Saute for about 5 minutes, or until onions are tender. Add the tomato juice, corn, beans, tomato sauce and taco seasoning. Stir well and heat throughout, but do not boil.
1 pound ground beef
1 onion, chopped
4 cups tomato juice
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can kidney beans
1 (8 ounce) can tomato sauce
1/2 (1.25 ounce) package taco seasoning mix
Directions
In a large pot over medium high heat, combine the ground beef and the onions. Saute for about 5 minutes, or until onions are tender. Add the tomato juice, corn, beans, tomato sauce and taco seasoning. Stir well and heat throughout, but do not boil.
Recipe : Broccoli and Rice
Ingredients
1 (10 ounce) package frozen chopped broccoli
1 cup cooked long-grain rice
1/2 teaspoon celery salt
1 1/2 cups cubed process American cheese
Directions
Cook broccoli according to package directions; drain. Stir in rice and celery salt. Stir in cheese until melted. Serve immediately.
1 (10 ounce) package frozen chopped broccoli
1 cup cooked long-grain rice
1/2 teaspoon celery salt
1 1/2 cups cubed process American cheese
Directions
Cook broccoli according to package directions; drain. Stir in rice and celery salt. Stir in cheese until melted. Serve immediately.
Recipe : Blonde Brownies
Ingredients
1/4 cup butter flavored shortening
1 1/2 cups packed brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
Directions
In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in nuts and chocolate chips. Spread into a greased 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. Cut into bars.
1/4 cup butter flavored shortening
1 1/2 cups packed brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
Directions
In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in nuts and chocolate chips. Spread into a greased 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. Cut into bars.
Recipe : Best Lemon Meringue Pie
Ingredients
1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons water
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water
2 egg yolks, beaten
2 teaspoons butter
2 tablespoons lemon juice
1/4 teaspoon grated lemon peel
1 egg white
1/4 teaspoon lemon juice
1 tablespoon sugar
Directions
In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 15 minutes or until easy to handle.
On a lightly floured surface, roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
For filling, in a small saucepan, combine sugar, cornstarch and salt. Gradually stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 2 tablespoons hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter, lemon juice and peel. Pour into crust.
For meringue, in a small mixing bowl, beat egg white and lemon juice on medium speed until soft peaks form. Gradually beat in sugar on high until stiff, glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350 degrees F for 10-12 minutes or until meringue is golden. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving.
1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons water
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water
2 egg yolks, beaten
2 teaspoons butter
2 tablespoons lemon juice
1/4 teaspoon grated lemon peel
1 egg white
1/4 teaspoon lemon juice
1 tablespoon sugar
Directions
In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 15 minutes or until easy to handle.
On a lightly floured surface, roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
For filling, in a small saucepan, combine sugar, cornstarch and salt. Gradually stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 2 tablespoons hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter, lemon juice and peel. Pour into crust.
For meringue, in a small mixing bowl, beat egg white and lemon juice on medium speed until soft peaks form. Gradually beat in sugar on high until stiff, glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350 degrees F for 10-12 minutes or until meringue is golden. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving.
Recipe : Blueberry Pancakes
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 tablespoon white sugar
1/2 cup plain yogurt
1/2 cup milk
2 tablespoons vegetable oil
3/4 cup fresh blueberries
Directions
Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 tablespoon white sugar
1/2 cup plain yogurt
1/2 cup milk
2 tablespoons vegetable oil
3/4 cup fresh blueberries
Directions
Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.
Recipe : Butter Frosting
Ingredients
1/3 cup butter
4 1/2 cups sifted confectioners' sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract
Directions
In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners' sugar, beating well.
Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.
1/3 cup butter
4 1/2 cups sifted confectioners' sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract
Directions
In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners' sugar, beating well.
Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.
Recipe : Apple Cider Cranberry Sauce
Ingredients
3 cups apple cider
3/4 cup white sugar
4 cinnamon sticks
1 tablespoon grated orange zest
12 whole cloves
2 1/2 cups fresh cranberries
Directions
Combine the apple cider, sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. Bring to a boil over high heat. Turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes.
Stir cranberries into the saucepan, turn heat to high, and bring to a boil. Cook, stirring constantly, until cranberries begin to pop, 5 to 10 minutes. Reduce heat to low, and cook until sauce begins to thicken, about 5 minutes. Remove cinnamon sticks and cloves. Pour into shallow dish to cool and serve.
3 cups apple cider
3/4 cup white sugar
4 cinnamon sticks
1 tablespoon grated orange zest
12 whole cloves
2 1/2 cups fresh cranberries
Directions
Combine the apple cider, sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. Bring to a boil over high heat. Turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes.
Stir cranberries into the saucepan, turn heat to high, and bring to a boil. Cook, stirring constantly, until cranberries begin to pop, 5 to 10 minutes. Reduce heat to low, and cook until sauce begins to thicken, about 5 minutes. Remove cinnamon sticks and cloves. Pour into shallow dish to cool and serve.
Recipe : Baked Bean Sandwiches
Ingredients
4 English muffins, split
1 (16 ounce) can maple cured baked beans
1 medium onion, thinly sliced
2 medium tomatoes, cut into 1/4 inch slices
4 slices Cheddar cheese
4 slices bacon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Arrange the English muffin halves on a baking sheet. Place an equal amount of baked beans on each muffin half. Layer beans with onion, tomato, cheese, and bacon.
Bake 20 minutes in the preheated oven. Set oven to broil, and continue cooking 1 to 2 minutes, until bacon is crisp. Watch constantly during broiling to make sure bacon does not burn. Serve immediately.
4 English muffins, split
1 (16 ounce) can maple cured baked beans
1 medium onion, thinly sliced
2 medium tomatoes, cut into 1/4 inch slices
4 slices Cheddar cheese
4 slices bacon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Arrange the English muffin halves on a baking sheet. Place an equal amount of baked beans on each muffin half. Layer beans with onion, tomato, cheese, and bacon.
Bake 20 minutes in the preheated oven. Set oven to broil, and continue cooking 1 to 2 minutes, until bacon is crisp. Watch constantly during broiling to make sure bacon does not burn. Serve immediately.
Recipe : Bourbon Chicken
Ingredients
4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
1/2 cup packed brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder
Directions
Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
Preheat oven to 325 degrees F (165 degrees C).
Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
1/2 cup packed brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder
Directions
Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
Preheat oven to 325 degrees F (165 degrees C).
Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
Recipe : Apricot Crumble
Ingredients
8 cups fresh apricots, pitted and coarsely chopped
3 tablespoons lemon juice
4 cups rolled oats
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter
1/4 cup water
1/2 cup heavy cream, whipped (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.
8 cups fresh apricots, pitted and coarsely chopped
3 tablespoons lemon juice
4 cups rolled oats
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter
1/4 cup water
1/2 cup heavy cream, whipped (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.
Recipe : Banana Cream Pie with Caramel Drizzle
Ingredients
1 medium banana, sliced
1 (6 ounce) HONEY MAID Graham Pie Crust
2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP French Vanilla Whipped Topping, divided
1/4 cup KRAFT Caramel Topping
Directions
Arrange banana slices on bottom of crust.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spoon into crust.
Refrigerate 4 hours or until set. Top with remaining 1 cup whipped topping just before serving. Drizzle with caramel topping. Store leftover pie in refrigerator.
1 medium banana, sliced
1 (6 ounce) HONEY MAID Graham Pie Crust
2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP French Vanilla Whipped Topping, divided
1/4 cup KRAFT Caramel Topping
Directions
Arrange banana slices on bottom of crust.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spoon into crust.
Refrigerate 4 hours or until set. Top with remaining 1 cup whipped topping just before serving. Drizzle with caramel topping. Store leftover pie in refrigerator.
Recipe : Beth's Chess Pie
Ingredients
1 (9 inch) unbaked pie crust
6 tablespoons butter, softened
2 cups white sugar
1 (5 ounce) can evaporated milk
1 tablespoon vanilla extract
2 tablespoons cornmeal
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until light and fluffy. Blend in milk until mixture is smooth. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Mix in cornmeal, then pour mixture into pastry shell.
Bake in preheated oven for 1 hour, until set in center.
1 (9 inch) unbaked pie crust
6 tablespoons butter, softened
2 cups white sugar
1 (5 ounce) can evaporated milk
1 tablespoon vanilla extract
2 tablespoons cornmeal
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until light and fluffy. Blend in milk until mixture is smooth. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Mix in cornmeal, then pour mixture into pastry shell.
Bake in preheated oven for 1 hour, until set in center.
Recipe : Big Soft Ginger Cookies
Ingredients
3/4 cup butter (no substitutes), softened
1 cup sugar
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar
Directions
In a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool.
3/4 cup butter (no substitutes), softened
1 cup sugar
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar
Directions
In a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool.
Recipe : Aunty Pasto's Seafood Lasagna
Ingredients
8 lasagna noodles
2 tablespoons butter
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 1/2 cups cottage cheese, creamed
1 egg, beaten
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 (6 ounce) can crabmeat
1 pound cooked salad shrimp
1/4 cup grated Parmesan cheese
1/2 cup shredded sharp Cheddar cheese
2 cups fresh sliced mushrooms
Directions
Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.
8 lasagna noodles
2 tablespoons butter
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 1/2 cups cottage cheese, creamed
1 egg, beaten
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 (6 ounce) can crabmeat
1 pound cooked salad shrimp
1/4 cup grated Parmesan cheese
1/2 cup shredded sharp Cheddar cheese
2 cups fresh sliced mushrooms
Directions
Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.
Recipe : Apple Filled Chicken in Pecan Creme Sauce
Ingredients
2 skinless, boneless chicken breast halves
2 slices provolone cheese, halved
1 Granny Smith apple - peeled, cored and thinly sliced
1 shallot, sliced
2 tablespoons milk
1/2 cup Italian seasoned bread crumbs
3 egg yolks
1/3 cup white sugar
1/4 cup white wine
1/2 teaspoon vanilla extract
1/4 cup finely chopped pecans
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking pan.
Using a sharp knife, carefully cut a large pocket in each chicken breast. (Hint: Cutting close to the smooth side of the breast ensures no holes in the chicken.) Place 1 half-slice of provolone inside each chicken, followed by half of the apple slices, and a small amount of shallot or onion, to suit your tastes. Top with the remaining half slice of provolone. Pull the chicken back together, sprinkle with a small amount of milk, and coat with breadcrumbs. Place stuffed breasts on baking pan.
Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.
While the chicken bakes, you may start your sauce. In a double boiler over lightly simmering water, combine the egg yolks and sugar. Beat until the yolk lightens and froth forms. Slowly add the wine, stirring constantly, until the sauce thickens. Remove from the heat and stir in the pecans and vanilla. The sauce looks nice served under the chicken with a small amount drizzled over it.
2 skinless, boneless chicken breast halves
2 slices provolone cheese, halved
1 Granny Smith apple - peeled, cored and thinly sliced
1 shallot, sliced
2 tablespoons milk
1/2 cup Italian seasoned bread crumbs
3 egg yolks
1/3 cup white sugar
1/4 cup white wine
1/2 teaspoon vanilla extract
1/4 cup finely chopped pecans
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking pan.
Using a sharp knife, carefully cut a large pocket in each chicken breast. (Hint: Cutting close to the smooth side of the breast ensures no holes in the chicken.) Place 1 half-slice of provolone inside each chicken, followed by half of the apple slices, and a small amount of shallot or onion, to suit your tastes. Top with the remaining half slice of provolone. Pull the chicken back together, sprinkle with a small amount of milk, and coat with breadcrumbs. Place stuffed breasts on baking pan.
Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.
While the chicken bakes, you may start your sauce. In a double boiler over lightly simmering water, combine the egg yolks and sugar. Beat until the yolk lightens and froth forms. Slowly add the wine, stirring constantly, until the sauce thickens. Remove from the heat and stir in the pecans and vanilla. The sauce looks nice served under the chicken with a small amount drizzled over it.
Recipe : Baked Salmon I
Ingredients
1 cup brown rice
2 1/2 cups water
1 pound salmon fillet
1/4 cup orange juice
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon lemon pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a large pan, add enough water to just cover the bottom of the pan. Lay the salmon fillet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice.
In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil.
Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.
1 cup brown rice
2 1/2 cups water
1 pound salmon fillet
1/4 cup orange juice
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon lemon pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a large pan, add enough water to just cover the bottom of the pan. Lay the salmon fillet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice.
In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil.
Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.
Recipe : Barbecued Chicken
Ingredients
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (6 ounce) can tomato paste
2 tablespoons finely chopped onion
1 tablespoon red wine vinegar or cider vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
2 (3 pound) broiler-fryer chickens, cut in half
Directions
In a saucepan, combine the cola, tomato paste, onion, wine or vinegar, Worcestershire sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Set aside 1/2 cup for basting; cover and refrigerate.
Carefully loosen the skin of the chicken; brush remaining sauce under skin. Cover and refrigerate for 30 minutes.
Coat grill rack with nonstick cooking spray before starting the grill. Place chicken on grill rack. Grill, uncovered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until chicken juices run clear, basting occasionally with reserved sauce.
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (6 ounce) can tomato paste
2 tablespoons finely chopped onion
1 tablespoon red wine vinegar or cider vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
2 (3 pound) broiler-fryer chickens, cut in half
Directions
In a saucepan, combine the cola, tomato paste, onion, wine or vinegar, Worcestershire sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Set aside 1/2 cup for basting; cover and refrigerate.
Carefully loosen the skin of the chicken; brush remaining sauce under skin. Cover and refrigerate for 30 minutes.
Coat grill rack with nonstick cooking spray before starting the grill. Place chicken on grill rack. Grill, uncovered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until chicken juices run clear, basting occasionally with reserved sauce.
Recipe : Banana Pancakes I
Ingredients
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
2 tablespoons vegetable oil
2 ripe bananas, mashed
Directions
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
2 tablespoons vegetable oil
2 ripe bananas, mashed
Directions
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Recipe : Blackened Tuna Steaks with Mango Salsa
Ingredients
2 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
4 tuna steaks
1 fresh mango - peeled, pitted, and chopped
1/4 cup finely chopped red bell pepper
1/2 Spanish onion, finely chopped
1 green onion, chopped
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 1/2 teaspoons olive oil
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon garlic powder
4 tablespoons olive oil
Directions
Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.
2 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
4 tuna steaks
1 fresh mango - peeled, pitted, and chopped
1/4 cup finely chopped red bell pepper
1/2 Spanish onion, finely chopped
1 green onion, chopped
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 1/2 teaspoons olive oil
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon garlic powder
4 tablespoons olive oil
Directions
Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.
Recipe : Broiled Grouper Parmesan
Ingredients
2 pounds fresh grouper fillets
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
1 dash hot pepper sauce (e.g. Tabasco™)
salt and pepper to taste
Directions
Preheat the oven's broiler.
Place the grouper fillets on a greased baking tray. Brush them with lemon juice. In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt and pepper. Set aside.
Broil the fillets for 4 to 6 minutes, until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets.
Return to the broiler for an additional 30 seconds, or until the topping is browned and bubbly.
2 pounds fresh grouper fillets
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
1 dash hot pepper sauce (e.g. Tabasco™)
salt and pepper to taste
Directions
Preheat the oven's broiler.
Place the grouper fillets on a greased baking tray. Brush them with lemon juice. In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt and pepper. Set aside.
Broil the fillets for 4 to 6 minutes, until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets.
Return to the broiler for an additional 30 seconds, or until the topping is browned and bubbly.
Recipe : Bacon Popovers
Ingredients
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
3 bacon strips, cooked and crumbled
Directions
In a mixing bowl, beat the eggs, milk and oil. Beat in flour and salt just until smooth (do not overbeat). Using two 12-cup muffin tins, grease and flour six alternating cups in each pan. Fill ungreased muffins cups two-thirds full with water. Fill greased muffin cups two-thirds full with batter. Sprinkle bacon over batter. Bake at 400 degrees F for 25-30 minutes or until puffed and golden. Serve warm. Refrigerate any leftovers.
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
3 bacon strips, cooked and crumbled
Directions
In a mixing bowl, beat the eggs, milk and oil. Beat in flour and salt just until smooth (do not overbeat). Using two 12-cup muffin tins, grease and flour six alternating cups in each pan. Fill ungreased muffins cups two-thirds full with water. Fill greased muffin cups two-thirds full with batter. Sprinkle bacon over batter. Bake at 400 degrees F for 25-30 minutes or until puffed and golden. Serve warm. Refrigerate any leftovers.
Recipe : Baked Seafood Au Gratin
Ingredients
1 onion, chopped
1 green bell pepper, chopped
1 cup butter, divided
1 cup all-purpose flour, divided
1 pound fresh crabmeat
4 cups water
1 pound fresh shrimp, peeled and deveined
1/2 pound small scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
1 dash hot pepper sauce
1/2 cup grated Parmesan cheese
Directions
In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.
1 onion, chopped
1 green bell pepper, chopped
1 cup butter, divided
1 cup all-purpose flour, divided
1 pound fresh crabmeat
4 cups water
1 pound fresh shrimp, peeled and deveined
1/2 pound small scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
1 dash hot pepper sauce
1/2 cup grated Parmesan cheese
Directions
In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.
Recipe : Ally's Chocolate Chip Cookies
Ingredients
3 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup margarine
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Soak the rolled oats in the milk for at least ten minutes.
Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the margarine, brown sugar and white sugar. Stir in the eggs and vanilla. Add the sifted ingredients, and mix well. Then stir in the oat mixture and chocolate chips.
Drop dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until cookies are golden brown. Cool on baking sheets or remove to cool on wire racks.
3 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup margarine
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Soak the rolled oats in the milk for at least ten minutes.
Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the margarine, brown sugar and white sugar. Stir in the eggs and vanilla. Add the sifted ingredients, and mix well. Then stir in the oat mixture and chocolate chips.
Drop dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until cookies are golden brown. Cool on baking sheets or remove to cool on wire racks.
Recipe : Barbecued Beef Brisket
Ingredients
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
2 1/2 pounds fresh beef brisket*, trimmed
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon ground mustard
Directions
Combine the first six ingredients; rub over brisket. Place in a slow cooker. In a bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
2 1/2 pounds fresh beef brisket*, trimmed
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon ground mustard
Directions
Combine the first six ingredients; rub over brisket. Place in a slow cooker. In a bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.
Recipe : Budin (Puerto Rican Bread Pudding)
Ingredients
1 cup water
2 (3 inch) cinnamon sticks
15 whole cloves
1 teaspoon anise seed
2 tablespoons water
1/2 cup white sugar
1 (1 pound) loaf day-old bread
4 cups evaporated milk
1 1/2 cups white sugar
1 teaspoon vanilla extract
3/4 teaspoon salt
1/4 cup butter, melted
Directions
Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
Preheat an oven to 350 degrees F (175 degrees C).
Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.
1 cup water
2 (3 inch) cinnamon sticks
15 whole cloves
1 teaspoon anise seed
2 tablespoons water
1/2 cup white sugar
1 (1 pound) loaf day-old bread
4 cups evaporated milk
1 1/2 cups white sugar
1 teaspoon vanilla extract
3/4 teaspoon salt
1/4 cup butter, melted
Directions
Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
Preheat an oven to 350 degrees F (175 degrees C).
Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.
Recipe : Butternut Brownie Pie
Ingredients
4 egg whites
1/8 teaspoon baking powder
1/8 teaspoon cream of tartar
1 1/4 cups white sugar
14 graham crackers, broken into 1/2-inch pieces
1 cup chopped pecans
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
Heat oven to 300 degrees F (150 degrees C). Lighty grease a 9 inch pie plate.
In a large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form.
Break graham crackers into 1 inch pieces. Fold graham crackers and pecan halves into the whipped egg mixture. Spoon into pie plate.
Bake pie for 30 minuntes, or until wooden pick inserted in center comes out clean. Cool the pie to room temperature on a wire cooling rack.
In chilled small bowl using chilled beaters, beat cream just until it begins to thicken. Add the remaining 1/4 cup sugar and the vanilla to the cream, and continue beating until stiff peaks form. Do not overbeat. Place the flavored whipped cream on top of the cooled pie. Sprinkle pecans on the top, and refrigerate until served.
4 egg whites
1/8 teaspoon baking powder
1/8 teaspoon cream of tartar
1 1/4 cups white sugar
14 graham crackers, broken into 1/2-inch pieces
1 cup chopped pecans
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
Heat oven to 300 degrees F (150 degrees C). Lighty grease a 9 inch pie plate.
In a large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form.
Break graham crackers into 1 inch pieces. Fold graham crackers and pecan halves into the whipped egg mixture. Spoon into pie plate.
Bake pie for 30 minuntes, or until wooden pick inserted in center comes out clean. Cool the pie to room temperature on a wire cooling rack.
In chilled small bowl using chilled beaters, beat cream just until it begins to thicken. Add the remaining 1/4 cup sugar and the vanilla to the cream, and continue beating until stiff peaks form. Do not overbeat. Place the flavored whipped cream on top of the cooled pie. Sprinkle pecans on the top, and refrigerate until served.
Recipe : Booyah Chicken
Ingredients
1 (4 pound) whole chicken, cut into pieces
2 1/2 pounds cubed beef stew meat
1 1/2 pounds pork shoulder roast
7 cups water
3 cups chicken broth
3 cloves garlic, whole
2 bay leaves
water to cover
1 tablespoon vegetable oil
2 cups diced onion
2 cups diced carrots
2 stalks celery, diced
1 clove garlic, minced
6 potatoes, unpeeled and diced
1 1/2 cups fresh green beans, cut into 1 inch pieces
1 (14.5 ounce) can whole peeled tomatoes, drained
1 1/2 teaspoons salt
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 cup frozen green peas
1 1/2 teaspoons grated lemon zest
1/2 teaspoon crushed red pepper
1/2 cup chopped fresh parsley, for garnish
Directions
Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.
1 (4 pound) whole chicken, cut into pieces
2 1/2 pounds cubed beef stew meat
1 1/2 pounds pork shoulder roast
7 cups water
3 cups chicken broth
3 cloves garlic, whole
2 bay leaves
water to cover
1 tablespoon vegetable oil
2 cups diced onion
2 cups diced carrots
2 stalks celery, diced
1 clove garlic, minced
6 potatoes, unpeeled and diced
1 1/2 cups fresh green beans, cut into 1 inch pieces
1 (14.5 ounce) can whole peeled tomatoes, drained
1 1/2 teaspoons salt
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 cup frozen green peas
1 1/2 teaspoons grated lemon zest
1/2 teaspoon crushed red pepper
1/2 cup chopped fresh parsley, for garnish
Directions
Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.
Recipe : Brussels Sprouts with Apples
Ingredients
1 cup diced apple
1 pound Brussels sprouts, trimmed and quartered
1/4 cup apple cider
4 teaspoons olive oil
2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Stir the Brussels sprouts, apple, apple cider, olive oil, thyme, salt, and pepper together in a baking dish until evenly mixed.
Bake in the preheated oven until the Brussels sprouts are tender, about 25 minutes.
1 cup diced apple
1 pound Brussels sprouts, trimmed and quartered
1/4 cup apple cider
4 teaspoons olive oil
2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Stir the Brussels sprouts, apple, apple cider, olive oil, thyme, salt, and pepper together in a baking dish until evenly mixed.
Bake in the preheated oven until the Brussels sprouts are tender, about 25 minutes.
Recipe : Apple Cranberry Pie
Ingredients
1 cup dried cranberries
2/3 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground allspice
2 1/4 pounds Pippin apples - peeled, cored and thinly sliced
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
Directions
Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
1 cup dried cranberries
2/3 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground allspice
2 1/4 pounds Pippin apples - peeled, cored and thinly sliced
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
Directions
Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
Recipe : Breaded Turkey Breasts
Ingredients
1 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons Italian-style seasoning
1 pound skinless, boneless turkey breast meat - cut into strips
1/4 cup olive oil
Directions
In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture.
Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes or until golden brown, and juices run clear.
1 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons Italian-style seasoning
1 pound skinless, boneless turkey breast meat - cut into strips
1/4 cup olive oil
Directions
In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture.
Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes or until golden brown, and juices run clear.
Recipe : Apples 'n' Onion Topped Chops
Ingredients
4 boneless lean pork loin chops
3 cups sliced sweet onions
1 teaspoon canola oil
2 medium Granny Smith apples, peeled and sliced
1/2 cup water
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
Directions
In a large nonstick skillet coated with nonstick cooking spray, cook chops for about 3 minutes on each side or until browned. Remove meat; set aside and keep warm.
In same skillet, cook and stir onion in oil for 7 minutes or until golden brown. Add apple slices; cook and stir 3 minutes longer. Combine the water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and simmer for 8-10 minutes or until apples are crisp-tender and a meat thermometer reads 160 degrees F.
4 boneless lean pork loin chops
3 cups sliced sweet onions
1 teaspoon canola oil
2 medium Granny Smith apples, peeled and sliced
1/2 cup water
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
Directions
In a large nonstick skillet coated with nonstick cooking spray, cook chops for about 3 minutes on each side or until browned. Remove meat; set aside and keep warm.
In same skillet, cook and stir onion in oil for 7 minutes or until golden brown. Add apple slices; cook and stir 3 minutes longer. Combine the water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and simmer for 8-10 minutes or until apples are crisp-tender and a meat thermometer reads 160 degrees F.
Recipe : Best Ever Caramel Apple Crisp
Ingredients
Apple Filling:
5 large Granny Smith apples - peeled, cored, and thinly sliced
1/2 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup water
1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened
Caramel Sauce:
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
Directions
Preheat oven to 350 F (175 degree C).
In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Apple Filling:
5 large Granny Smith apples - peeled, cored, and thinly sliced
1/2 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup water
1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened
Caramel Sauce:
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
Directions
Preheat oven to 350 F (175 degree C).
In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Recipe : Baked Chicken with Peaches
Ingredients
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
Recipe : Best Bresslin' Pasta Casserole Done Cincinnati Style
Ingredients
2 tablespoons olive oil
2 1/2 pounds ground beef chuck
2 large onions, chopped
4 cloves garlic, chopped
6 stalks celery, chopped
6 carrots, chopped
3 tablespoons ground cinnamon
2 tablespoons dried basil
1 tablespoon dried oregano
salt and ground black pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (14.5 ounce) can Italian-style diced tomatoes
1 cup shredded sharp Cheddar cheese
1 (8 ounce) box elbow macaroni
1 (8 ounce) package thin spaghetti
Directions
Heat the olive oil in a large skillet over medium-high heat. Cook and stir the beef, onion, garlic, celery, and carrots in the hot oil until the vegetables are tender, about 10 minutes. While cooking, season with cinnamon, basil, oregano, salt, and pepper. Add the spinach, tomatoes, and 1/2 of the Cheddar cheese. Bring to a gentle boil; reduce heat to medium-low, cover, and simmer for 1 hour.
Preheat an oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni and spaghetti, and return to a boil. Cook the pasta until not quite cooked through, about 5 minutes. Drain well in a colander set in the sink.
Combine the drained pasta and the ground beef mixture in a large casserole dish. Top with the remaining Cheddar cheese. Cover the dish. Bake in the preheated oven until the cheese is completely melted, about 20 minutes.
2 tablespoons olive oil
2 1/2 pounds ground beef chuck
2 large onions, chopped
4 cloves garlic, chopped
6 stalks celery, chopped
6 carrots, chopped
3 tablespoons ground cinnamon
2 tablespoons dried basil
1 tablespoon dried oregano
salt and ground black pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (14.5 ounce) can Italian-style diced tomatoes
1 cup shredded sharp Cheddar cheese
1 (8 ounce) box elbow macaroni
1 (8 ounce) package thin spaghetti
Directions
Heat the olive oil in a large skillet over medium-high heat. Cook and stir the beef, onion, garlic, celery, and carrots in the hot oil until the vegetables are tender, about 10 minutes. While cooking, season with cinnamon, basil, oregano, salt, and pepper. Add the spinach, tomatoes, and 1/2 of the Cheddar cheese. Bring to a gentle boil; reduce heat to medium-low, cover, and simmer for 1 hour.
Preheat an oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni and spaghetti, and return to a boil. Cook the pasta until not quite cooked through, about 5 minutes. Drain well in a colander set in the sink.
Combine the drained pasta and the ground beef mixture in a large casserole dish. Top with the remaining Cheddar cheese. Cover the dish. Bake in the preheated oven until the cheese is completely melted, about 20 minutes.
Recipe : Bratwurst Potato Skillet
Ingredients
2 tablespoons vegetable oil
2 medium red potatoes, cut into 1/4 inch slices
2 fully cooked bratwurst, cut into 1 inch pieces
1 small onion, chopped
1/3 cup chopped green pepper
2 tablespoons soy sauce
1 tablespoon orange juice
1/2 teaspoon dried basil
1/4 teaspoon salt
Dash pepper
Directions
In a heavy skillet, heat oil over medium-high heat. Add the potatoes; cover and cook for 6 minutes or until browned and crisp-tender, stirring occasionally.
Add bratwurst, onion and green pepper. Cook and stir for 5 minutes or until meat is heated through and vegetables are crisp-tender.
Combine the soy sauce, orange juice, basil, salt and pepper; add to the skillet. Cook and stir 1-2 minutes longer or until meat and vegetables are evenly coated.
2 tablespoons vegetable oil
2 medium red potatoes, cut into 1/4 inch slices
2 fully cooked bratwurst, cut into 1 inch pieces
1 small onion, chopped
1/3 cup chopped green pepper
2 tablespoons soy sauce
1 tablespoon orange juice
1/2 teaspoon dried basil
1/4 teaspoon salt
Dash pepper
Directions
In a heavy skillet, heat oil over medium-high heat. Add the potatoes; cover and cook for 6 minutes or until browned and crisp-tender, stirring occasionally.
Add bratwurst, onion and green pepper. Cook and stir for 5 minutes or until meat is heated through and vegetables are crisp-tender.
Combine the soy sauce, orange juice, basil, salt and pepper; add to the skillet. Cook and stir 1-2 minutes longer or until meat and vegetables are evenly coated.
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