Ingredients
3 cups chopped fresh or frozen rhubarb
2 medium tart apples, peeled and chopped
3/4 cup sugar
1/4 cup maple syrup
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine
Directions
In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350 degrees F for 45-55 minutes or until bubbly.
Thursday, September 29, 2011
Recipe : Autumn Apple-Squash Crisp
Ingredients
4 1/2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
2/3 cup packed brown sugar
1/2 cup all-purpose flour
2 teaspoons milk
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
4 large Granny Smith apple - peeled, cored and chopped
2 large carrots, peeled and shredded
1 cup raisins
2 cups rolled oats
1 cup wheat bran
1 cup packed brown sugar
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
1/2 cup melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.
Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.
Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.
4 1/2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
2/3 cup packed brown sugar
1/2 cup all-purpose flour
2 teaspoons milk
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
4 large Granny Smith apple - peeled, cored and chopped
2 large carrots, peeled and shredded
1 cup raisins
2 cups rolled oats
1 cup wheat bran
1 cup packed brown sugar
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
1/2 cup melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.
Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.
Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.
Recipe : Brie and Mandarin Salad
Ingredients
1/2 cup champagne
1/2 cup orange juice
1/2 teaspoon coarsely ground mustard
1/4 teaspoon hot English mustard
6 cups mixed salad greens
2 mandarin oranges, peeled and segmented
1 (8 ounce) wheel Brie cheese, cubed
1 1/2 ounces macadamia nuts, chopped
Directions
In a small saucepan, whisk together the champagne, orange juice and mustards. Bring to a boil for approximately 5 minutes, or until the mixture is reduced. Taste and add more mustard to suit your taste. Remove from heat and set aside to cool.
In a large bowl, toss together the salad greens, mandarin oranges, Brie and macadamias. Drizzle dressing on top and serve.
1/2 cup champagne
1/2 cup orange juice
1/2 teaspoon coarsely ground mustard
1/4 teaspoon hot English mustard
6 cups mixed salad greens
2 mandarin oranges, peeled and segmented
1 (8 ounce) wheel Brie cheese, cubed
1 1/2 ounces macadamia nuts, chopped
Directions
In a small saucepan, whisk together the champagne, orange juice and mustards. Bring to a boil for approximately 5 minutes, or until the mixture is reduced. Taste and add more mustard to suit your taste. Remove from heat and set aside to cool.
In a large bowl, toss together the salad greens, mandarin oranges, Brie and macadamias. Drizzle dressing on top and serve.
Recipe : Apple Style Omelets
Ingredients
1/4 cup butter
3 large apples - peeled, cored and diced
6 eggs, lightly beaten
1 pinch salt
1 pinch black pepper
1/4 cup heavy cream
1 teaspoon white sugar
Directions
In a large skillet or frying pan, melt butter over medium heat. Add apples and saute until tender but not completely cooked.
Heat a lightly oiled omelet pan or medium sized skillet. Whisk together eggs, cream, salt, pepper and sugar. Pour egg mixture into omelet pan. When bottom of omelet has begun to set, place half of the apple mixture on top of the eggs.
When bottom of omelet is completely cooked, fold over omelet, cover and cook through. Serve warm with remaining apples on top or on the side.
1/4 cup butter
3 large apples - peeled, cored and diced
6 eggs, lightly beaten
1 pinch salt
1 pinch black pepper
1/4 cup heavy cream
1 teaspoon white sugar
Directions
In a large skillet or frying pan, melt butter over medium heat. Add apples and saute until tender but not completely cooked.
Heat a lightly oiled omelet pan or medium sized skillet. Whisk together eggs, cream, salt, pepper and sugar. Pour egg mixture into omelet pan. When bottom of omelet has begun to set, place half of the apple mixture on top of the eggs.
When bottom of omelet is completely cooked, fold over omelet, cover and cook through. Serve warm with remaining apples on top or on the side.
Recipe : Bacon 'N' Egg Biscuits
Ingredients
2 cups buttermilk biscuit mix
7 tablespoons water
8 slices processed American cheese
8 bacon strips, halved and cooked
Directions
In a bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a 3-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.
2 cups buttermilk biscuit mix
7 tablespoons water
8 slices processed American cheese
8 bacon strips, halved and cooked
Directions
In a bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a 3-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.
Recipe : Basil-Buttered French Bread
Ingredients
2 tablespoons butter or margarine, melted
1/2 teaspoon dried basil
4 French bread
Directions
In a small bowl, combine butter and basil. Brush butter mixture over one side of each bread slice. Place buttered side up on an ungreased baking sheet. Bake, uncovered, at 400 degrees F for 5 minutes or until golden brown.
2 tablespoons butter or margarine, melted
1/2 teaspoon dried basil
4 French bread
Directions
In a small bowl, combine butter and basil. Brush butter mixture over one side of each bread slice. Place buttered side up on an ungreased baking sheet. Bake, uncovered, at 400 degrees F for 5 minutes or until golden brown.
Recipe : Beef with Green Onion
Ingredients
1 1/2 tablespoons dry sherry
3 tablespoons oyster sauce
1/2 teaspoon white sugar
2 teaspoons cornstarch
2 tablespoons peanut oil
1 pound flank steak, thinly sliced
6 green onions, cut into 1/2-inch pieces
Directions
In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.
1 1/2 tablespoons dry sherry
3 tablespoons oyster sauce
1/2 teaspoon white sugar
2 teaspoons cornstarch
2 tablespoons peanut oil
1 pound flank steak, thinly sliced
6 green onions, cut into 1/2-inch pieces
Directions
In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.
Recipe : Black Forest Chocolate Cake
Ingredients
1 (14 ounce) can fat free sweetened condensed milk
3/4 cup oil substitute
2/3 cup packed brown sugar
1 egg white
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup boiling water
1 cup semisweet chocolate chips
1 (21 ounce) can cherry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat one 12-cup, fluted tube pan with cooking spray.
Combine flour, cocoa, soda, baking powder, and salt.
In a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. Stir flour mixture into milk mixture just until moistened. Gradually add water. Stir in chips. Pour batter into prepared pan.
Bake for 35 to 40 minutes, or until inserted toothpick comes out clean. Cool cake in pan for 10 minutes. Remove from pan, and top with cherry filling.
1 (14 ounce) can fat free sweetened condensed milk
3/4 cup oil substitute
2/3 cup packed brown sugar
1 egg white
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup boiling water
1 cup semisweet chocolate chips
1 (21 ounce) can cherry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat one 12-cup, fluted tube pan with cooking spray.
Combine flour, cocoa, soda, baking powder, and salt.
In a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. Stir flour mixture into milk mixture just until moistened. Gradually add water. Stir in chips. Pour batter into prepared pan.
Bake for 35 to 40 minutes, or until inserted toothpick comes out clean. Cool cake in pan for 10 minutes. Remove from pan, and top with cherry filling.
Recipe : Alligator Swamp Water
Ingredients
1 (1.5 fluid ounce) jigger melon liqueur
1/2 cup cold orange juice
Directions
Fill a highball glass with ice. Pour in melon liqueur and orange juice. Stir, and serve.
1 (1.5 fluid ounce) jigger melon liqueur
1/2 cup cold orange juice
Directions
Fill a highball glass with ice. Pour in melon liqueur and orange juice. Stir, and serve.
Recipe : Best Ever Butter Cream Frosting
Ingredients
1 egg white
3/4 cup milk
1 cup white sugar
1 cup butter, softened
1 teaspoon vanilla extract
Directions
Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. Will take about 15 to 20 minutes of beating after adding the milk. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.
1 egg white
3/4 cup milk
1 cup white sugar
1 cup butter, softened
1 teaspoon vanilla extract
Directions
Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. Will take about 15 to 20 minutes of beating after adding the milk. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.
Recipe : Apple Blue Cheese Salad
Ingredients
1 Granny Smith apple, cored and julienned
1 cup balsamic vinaigrette salad dressing
1 cup crumbled blue cheese
1/2 cup chopped pecans
4 slices turkey bacon
6 cups torn romaine lettuce
Directions
Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.
1 Granny Smith apple, cored and julienned
1 cup balsamic vinaigrette salad dressing
1 cup crumbled blue cheese
1/2 cup chopped pecans
4 slices turkey bacon
6 cups torn romaine lettuce
Directions
Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.
Recipe : Buffalo Chicken Tacos
Ingredients
8 Mission� Life Balance� Whole Wheat Tortillas
1 cup Mission� Guacamole Flavored Dip
1 pound skinless, boneless chicken breast
3 tablespoons cayenne pepper hot sauce
Non-stick cooking spray to coat
1 green bell pepper, cut into thin strips
1/2 red onion, cut into thin strips
1/2 cup cilantro leaves
12 baby carrots, rinsed
12 celery sticks
1 cup prepared blue cheese dressing
Directions
Pre-heat charcoal or indoor grill to medium-high heat.
Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
Warm Mission� Tortillas. Evenly spread 1 tablespoon of Mission� Guacamole Flavored Dip edge to edge.
Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.
Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.
8 Mission� Life Balance� Whole Wheat Tortillas
1 cup Mission� Guacamole Flavored Dip
1 pound skinless, boneless chicken breast
3 tablespoons cayenne pepper hot sauce
Non-stick cooking spray to coat
1 green bell pepper, cut into thin strips
1/2 red onion, cut into thin strips
1/2 cup cilantro leaves
12 baby carrots, rinsed
12 celery sticks
1 cup prepared blue cheese dressing
Directions
Pre-heat charcoal or indoor grill to medium-high heat.
Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
Warm Mission� Tortillas. Evenly spread 1 tablespoon of Mission� Guacamole Flavored Dip edge to edge.
Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.
Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.
Recipe : Applesauce Meatballs
Ingredients
1 cup applesauce
1 cup bread crumbs
1/2 teaspoon salt and pepper to taste
1 pound ground beef
1 tablespoon vegetable oil
4 carrots, peeled and thinly sliced
2 onions, thinly sliced
3 cups tomato juice
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine applesauce, egg, bread crumbs, and salt and pepper, with ground beef; mix until well blended. (This is best done by hand.) Form mixture into medium-sized meatballs, and roll in flour.
Heat 1 teaspoon of oil in a large skillet over medium high or high heat. Cook meatballs, turning occasionally, until evenly browned but not cooked through. Transfer to a baking dish and set aside.
In the same skillet, partially cook the carrots and onions over medium high heat. Add tomato juice, season to taste with salt and pepper, and bring to a boil. Reduce heat, and simmer for 5 minutes, then pour over meatballs.
Cook, covered, in the preheated oven for 45 minutes, or until carrots are tender and meatballs are cooked through. Cook uncovered for 10 minutes before removing from the oven.
1 cup applesauce
1 cup bread crumbs
1/2 teaspoon salt and pepper to taste
1 pound ground beef
1 tablespoon vegetable oil
4 carrots, peeled and thinly sliced
2 onions, thinly sliced
3 cups tomato juice
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine applesauce, egg, bread crumbs, and salt and pepper, with ground beef; mix until well blended. (This is best done by hand.) Form mixture into medium-sized meatballs, and roll in flour.
Heat 1 teaspoon of oil in a large skillet over medium high or high heat. Cook meatballs, turning occasionally, until evenly browned but not cooked through. Transfer to a baking dish and set aside.
In the same skillet, partially cook the carrots and onions over medium high heat. Add tomato juice, season to taste with salt and pepper, and bring to a boil. Reduce heat, and simmer for 5 minutes, then pour over meatballs.
Cook, covered, in the preheated oven for 45 minutes, or until carrots are tender and meatballs are cooked through. Cook uncovered for 10 minutes before removing from the oven.
Recipe : Brazilian Collards
Ingredients
1/2 pound peppered bacon, diced
1 onion, chopped
2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
1 cup chicken stock
1 teaspoon cayenne pepper
2 tablespoons red wine vinegar
Directions
Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.
1/2 pound peppered bacon, diced
1 onion, chopped
2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
1 cup chicken stock
1 teaspoon cayenne pepper
2 tablespoons red wine vinegar
Directions
Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.
Recipe : Asian Potato Salad
Ingredients
4 slices bacon, crisply cooked and crumbled
6 new red potatoes
1 1/3 cups mayonnaise
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/8 teaspoon dry hot mustard
1/8 teaspoon salt
3/4 cup chopped bok choy
1 red bell pepper, seeded and diced
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.
4 slices bacon, crisply cooked and crumbled
6 new red potatoes
1 1/3 cups mayonnaise
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/8 teaspoon dry hot mustard
1/8 teaspoon salt
3/4 cup chopped bok choy
1 red bell pepper, seeded and diced
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.
Recipe : Baked Beef Stew
Ingredients
2 pounds beef stew meat, cut into 1 inch cubes
1 (14.5 ounce) can diced tomatoes with juice
1 cup water
3 tablespoons instant tapioca
1 tablespoon beef bouillon granules
2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
4 carrots, cut into 1 inch pieces
2 strips celery, cut into 3/4 inch pieces
3 potato, peeled and cubed
1 onion, roughly chopped
1 slice bread, cubed
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large skillet over medium heat, brown the stew meat; drain and set aside.
In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.
Cover and bake for 2 hours, or until meat and vegetables are tender.
2 pounds beef stew meat, cut into 1 inch cubes
1 (14.5 ounce) can diced tomatoes with juice
1 cup water
3 tablespoons instant tapioca
1 tablespoon beef bouillon granules
2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
4 carrots, cut into 1 inch pieces
2 strips celery, cut into 3/4 inch pieces
3 potato, peeled and cubed
1 onion, roughly chopped
1 slice bread, cubed
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large skillet over medium heat, brown the stew meat; drain and set aside.
In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.
Cover and bake for 2 hours, or until meat and vegetables are tender.
Recipe : All-Day Apple Butter
Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.
Recipe : Beanie-Weenie
Ingredients
1 (16 ounce) package hot dogs , cut into 1/4-inch slices
1 (28 ounce) can baked beans with pork
2/3 cup ketchup
2 tablespoons cider vinegar
1/4 cup Worcestershire sauce
1 1/2 teaspoons garlic powder
1 tablespoon chopped fresh parsley
Directions
In a large skillet, combine the hot dogs, baked beans, ketchup, cider vinegar, Worcestershire sauce, garlic powder and parsley. Mix to blend, and bring to a boil. Turn heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally.
1 (16 ounce) package hot dogs , cut into 1/4-inch slices
1 (28 ounce) can baked beans with pork
2/3 cup ketchup
2 tablespoons cider vinegar
1/4 cup Worcestershire sauce
1 1/2 teaspoons garlic powder
1 tablespoon chopped fresh parsley
Directions
In a large skillet, combine the hot dogs, baked beans, ketchup, cider vinegar, Worcestershire sauce, garlic powder and parsley. Mix to blend, and bring to a boil. Turn heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally.
Recipe : Baked Omelet Squares
Ingredients
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
Recipe : Bar-B-Que Sauce
Ingredients
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon salt
Directions
In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon salt
Directions
In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.
Recipe : Apple Butter Cookies
Ingredients
1/4 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup quick-cooking oats
1/2 cup apple butter
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 cup chopped nuts
1/2 cup raisins
Directions
In a small mixing bowl, cream butter and sugar. Beat in egg, oats and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Cover and refrigerate until easy to handle.
Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees F for 15 minutes or until set. Remove to wire racks.
1/4 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup quick-cooking oats
1/2 cup apple butter
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 cup chopped nuts
1/2 cup raisins
Directions
In a small mixing bowl, cream butter and sugar. Beat in egg, oats and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Cover and refrigerate until easy to handle.
Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees F for 15 minutes or until set. Remove to wire racks.
Recipe : Brilliant Potatoes With Paprika and Caramelized Onions
Ingredients
3 tablespoons canola oil
2 large Vidalia or other sweet onions, roughly chopped
4 (15 ounce) cans whole new potatoes, drained
3 tablespoons extra-virgin olive oil
3/4 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon dried minced garlic
2 tablespoons paprika
1/4 teaspoon black pepper
1/2 cup butter, at room temperature
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
Heat the canola oil in a large skillet over medium heat, then stir in the Vidalia onion. Cook and stir until the onion has softened and turned deep brown, 10 to 15 minutes. While the onions are caramelizing, toss the drained potatoes with the olive oil in a large bowl. Season with garlic salt, garlic powder, dried minced garlic, and black pepper; toss until well coated, then pour into the prepared baking dish, and spread into a single layer.
Sprinkle the caramelized onions on top of the potatoes, then dot the top of the dish with the room temperature butter, and sprinkle with paprika. Bake uncovered in the preheated oven until the outsides of the potatoes are crisp, 45 to 55 minutes.
3 tablespoons canola oil
2 large Vidalia or other sweet onions, roughly chopped
4 (15 ounce) cans whole new potatoes, drained
3 tablespoons extra-virgin olive oil
3/4 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon dried minced garlic
2 tablespoons paprika
1/4 teaspoon black pepper
1/2 cup butter, at room temperature
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
Heat the canola oil in a large skillet over medium heat, then stir in the Vidalia onion. Cook and stir until the onion has softened and turned deep brown, 10 to 15 minutes. While the onions are caramelizing, toss the drained potatoes with the olive oil in a large bowl. Season with garlic salt, garlic powder, dried minced garlic, and black pepper; toss until well coated, then pour into the prepared baking dish, and spread into a single layer.
Sprinkle the caramelized onions on top of the potatoes, then dot the top of the dish with the room temperature butter, and sprinkle with paprika. Bake uncovered in the preheated oven until the outsides of the potatoes are crisp, 45 to 55 minutes.
Recipe : Absolutely Sinful Chocolate Chocolate Chip Cookies
Ingredients
2 1/2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups white sugar
1 teaspoon vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
2 1/2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups white sugar
1 teaspoon vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Recipe : Buttermilk Syrup
Ingredients
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
Directions
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
Directions
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.
Recipe : Apricot Beef Stir-Fry
Ingredients
1 (15 ounce) can apricot halves
2 tablespoons cornstarch
3/4 cup beef broth
2 tablespoons soy sauce
1 1/2 pounds boneless beef round or sirloin steak, cut into thin strips
1 tablespoon canola oil
2 cups fresh broccoli florets
1/2 cup chopped onion
1 cup cherry tomatoes
Hot cooked rice
Directions
Drain apricots, reserving 1/4 cup juice. Cut apricots in quarters and set aside. In a small bowl, combine the cornstarch, broth, soy sauce and reserved apricot juice until smooth; set aside.
In a large skillet or wok, stir-fry beef in oil for 3 minutes. Add broccoli and onion; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Stir sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes and reserved apricots; heat through. Serve over rice.
1 (15 ounce) can apricot halves
2 tablespoons cornstarch
3/4 cup beef broth
2 tablespoons soy sauce
1 1/2 pounds boneless beef round or sirloin steak, cut into thin strips
1 tablespoon canola oil
2 cups fresh broccoli florets
1/2 cup chopped onion
1 cup cherry tomatoes
Hot cooked rice
Directions
Drain apricots, reserving 1/4 cup juice. Cut apricots in quarters and set aside. In a small bowl, combine the cornstarch, broth, soy sauce and reserved apricot juice until smooth; set aside.
In a large skillet or wok, stir-fry beef in oil for 3 minutes. Add broccoli and onion; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Stir sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes and reserved apricots; heat through. Serve over rice.
Recipe : Amaretto Cheesecake II
Ingredients
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
2 tablespoons cornstarch
1 (16 ounce) container sour cream
1/2 cup melted butter
1 tablespoon vanilla extract
1 tablespoon orange extract
1 tablespoon lemon juice
1 tablespoon almond extract
2 fluid ounces amaretto liqueur
2 1/2 cups crushed macaroon cookies
2/3 cup melted butter
Directions
Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.
Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
2 tablespoons cornstarch
1 (16 ounce) container sour cream
1/2 cup melted butter
1 tablespoon vanilla extract
1 tablespoon orange extract
1 tablespoon lemon juice
1 tablespoon almond extract
2 fluid ounces amaretto liqueur
2 1/2 cups crushed macaroon cookies
2/3 cup melted butter
Directions
Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.
Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.
Recipe : Almond Kisses
Ingredients
2 cups almonds
2 egg whites
1 cup packed brown sugar
2 tablespoons sifted all-purpose flour
Directions
Preheat oven to 300 degrees F. Grease cookie sheets.
Chop almonds into 5 or 6 pieces each and set aside.
Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
2 cups almonds
2 egg whites
1 cup packed brown sugar
2 tablespoons sifted all-purpose flour
Directions
Preheat oven to 300 degrees F. Grease cookie sheets.
Chop almonds into 5 or 6 pieces each and set aside.
Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
Recipe : Black-eyed Peas and Ham Hocks
Ingredients
3 cups water
1 pound dry black-eyed peas
2 smoked ham hocks
salt to taste
1/2 teaspoon black pepper
1 bay leaf
Directions
Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
3 cups water
1 pound dry black-eyed peas
2 smoked ham hocks
salt to taste
1/2 teaspoon black pepper
1 bay leaf
Directions
Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Recipe : Asparagus Roll-Ups
Ingredients
16 fresh asparagus spears
16 slices sandwich bread, crusts removed
1 (8 ounce) package cream cheese, softened
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives
1/4 cup butter or margarine, melted
3 tablespoons grated Parmesan cheese
Directions
Place asparagus in a skillet with a small amount of water; cook until crisp and tender, about 6-8 minutes. Drain and set aside.
Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Bake at 400 degrees F for 10-12 minutes or until lightly browned.
16 fresh asparagus spears
16 slices sandwich bread, crusts removed
1 (8 ounce) package cream cheese, softened
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives
1/4 cup butter or margarine, melted
3 tablespoons grated Parmesan cheese
Directions
Place asparagus in a skillet with a small amount of water; cook until crisp and tender, about 6-8 minutes. Drain and set aside.
Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Bake at 400 degrees F for 10-12 minutes or until lightly browned.
Recipe : Aw-some Cole Slaw
Ingredients
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons vinegar
salt and pepper to taste
9 1/2 cups shredded cabbage
1/2 cup grated carrots
1/4 cup minced sweet onion
Directions
Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl.
Toss the cabbage, carrots, and onion into the dressing; mix well. Refrigerate for at least 3 hours or up to overnight before serving.
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons vinegar
salt and pepper to taste
9 1/2 cups shredded cabbage
1/2 cup grated carrots
1/4 cup minced sweet onion
Directions
Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl.
Toss the cabbage, carrots, and onion into the dressing; mix well. Refrigerate for at least 3 hours or up to overnight before serving.
Recipe : Breaded Brussels Sprouts
Ingredients
20 Brussels sprouts, cleaned and trimmed
2 tablespoons butter, melted
1 cup Italian seasoned dry bread crumbs
Directions
Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.
Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed.
20 Brussels sprouts, cleaned and trimmed
2 tablespoons butter, melted
1 cup Italian seasoned dry bread crumbs
Directions
Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.
Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed.
Recipe : Almondy Warmth Cookies
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 cup packed light brown sugar
1/2 cup white sugar
1 cup butter-flavored spread
2 tablespoons sour cream
1 tablespoon olive oil
1 1/2 teaspoons almond extract
1 tablespoon amaretto liqueur
1 1/2 teaspoons bourbon
1/2 cup chopped almonds (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
Cream together brown sugar, white sugar, and vegetable oil spread in a medium bowl. Stir in sour cream, olive oil, almond extract, amaretto and bourbon, blending well after each addition.
Gradually stir flour mixture into sugar mixture until well blended. Stir in almonds if desired. Drop by rounded spoonfuls onto prepared cookie sheet.
Bake until just crisp around the edges, 12 to 14 minutes.
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 cup packed light brown sugar
1/2 cup white sugar
1 cup butter-flavored spread
2 tablespoons sour cream
1 tablespoon olive oil
1 1/2 teaspoons almond extract
1 tablespoon amaretto liqueur
1 1/2 teaspoons bourbon
1/2 cup chopped almonds (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
Cream together brown sugar, white sugar, and vegetable oil spread in a medium bowl. Stir in sour cream, olive oil, almond extract, amaretto and bourbon, blending well after each addition.
Gradually stir flour mixture into sugar mixture until well blended. Stir in almonds if desired. Drop by rounded spoonfuls onto prepared cookie sheet.
Bake until just crisp around the edges, 12 to 14 minutes.
Recipe : Apple, Beet and Avocado Salad
Ingredients
3 medium beets
4 cups mixed salad greens
1 onion, sliced into thin rings
1 apple - peeled, cored and thinly sliced
1/2 avocado - peeled, pitted and sliced
1/2 cup toasted chopped walnuts
3/4 cup apple cider
2/3 cup cider vinegar
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon prepared mustard
1/4 teaspoon celery seed
Directions
Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a baking dish with 1/4 cup water. Cover and bake for 1 hour or until tender. Remove from oven and set aside to cool.
Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed.
Peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour.
Divide the greens among four salad plates. Drain beets, and reserve dressing. Decoratively arrange overlapping layers of beet, onion, apple, and avocado on the greens. Drizzle with reserved dressing. Sprinkle on the nuts, and serve at once.
3 medium beets
4 cups mixed salad greens
1 onion, sliced into thin rings
1 apple - peeled, cored and thinly sliced
1/2 avocado - peeled, pitted and sliced
1/2 cup toasted chopped walnuts
3/4 cup apple cider
2/3 cup cider vinegar
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon prepared mustard
1/4 teaspoon celery seed
Directions
Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a baking dish with 1/4 cup water. Cover and bake for 1 hour or until tender. Remove from oven and set aside to cool.
Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed.
Peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour.
Divide the greens among four salad plates. Drain beets, and reserve dressing. Decoratively arrange overlapping layers of beet, onion, apple, and avocado on the greens. Drizzle with reserved dressing. Sprinkle on the nuts, and serve at once.
Recipe : Baked Yam and Potato Casserole
Ingredients
1 large sweet potato, thinly sliced
1 large potato, thinly sliced
1 onion, thinly sliced
4 tablespoons butter, divided
salt and pepper to taste
2 tablespoons all-purpose flour
3/4 cup vegetable broth
1 cup shredded mozzarella cheese
2 tablespoons dry bread crumbs
1 tablespoon dried parsley (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In the prepared dish, make a single layer of sweet potato slices. Place a few onion slices on top, dot with butter, and sprinkle with salt and pepper. Repeat, alternating layers of white and sweet potatoes.
In a small bowl, or measuring cup, combine flour and broth. Pour over potatoes.
Sprinkle cheese, bread crumbs and parsley over the potatoes. Dot with remaining butter. Cover.
Bake in preheated oven for 1 hour, or until potatoes and onions are soft.
1 large sweet potato, thinly sliced
1 large potato, thinly sliced
1 onion, thinly sliced
4 tablespoons butter, divided
salt and pepper to taste
2 tablespoons all-purpose flour
3/4 cup vegetable broth
1 cup shredded mozzarella cheese
2 tablespoons dry bread crumbs
1 tablespoon dried parsley (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In the prepared dish, make a single layer of sweet potato slices. Place a few onion slices on top, dot with butter, and sprinkle with salt and pepper. Repeat, alternating layers of white and sweet potatoes.
In a small bowl, or measuring cup, combine flour and broth. Pour over potatoes.
Sprinkle cheese, bread crumbs and parsley over the potatoes. Dot with remaining butter. Cover.
Bake in preheated oven for 1 hour, or until potatoes and onions are soft.
Recipe : Barbequed Steak
Ingredients
4 (1/2 pound) beef top sirloin steaks
1/2 cup vegetable oil
1 ounce steak spice seasoning mix
Directions
Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices.
Preheat an outdoor grill for high heat and lightly oil grate
Grill steaks over high heat to desired doneness.
4 (1/2 pound) beef top sirloin steaks
1/2 cup vegetable oil
1 ounce steak spice seasoning mix
Directions
Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices.
Preheat an outdoor grill for high heat and lightly oil grate
Grill steaks over high heat to desired doneness.
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