Ingredients
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
Directions
Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes.
Saturday, October 1, 2011
Recipe : Baked Chayote Squash
Ingredients
4 chayote squash, cut in half
1 tablespoon unsalted butter (such as Kerrygold�)
1 egg, beaten
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons shredded Cheddar cheese
1 1/4 cups shredded Cheddar cheese
1/2 cup dry bread crumbs
Directions
Place the chayote into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until very tender, 45 to 50 minutes. Drain and allow to steam dry for a minute or two.
Preheat an oven to 375 degrees F (190 degrees C).
Remove the seed and seed membrane from the chayote using a spoon; discard. Scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. Pat the shell dry with a paper towel and place in a baking dish; set aside. Squeeze the excess water from the reserved pulp. Stir in the butter, egg, heavy cream, Parmesan cheese, and 2 tablespoons Cheddar cheese until well-blended. Fill each of the chayote shells with the pulp/cheese mixture. Sprinkle the remaining 1 1/4 cup Cheddar cheese on top, followed by the bread crumbs.
Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.
4 chayote squash, cut in half
1 tablespoon unsalted butter (such as Kerrygold�)
1 egg, beaten
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons shredded Cheddar cheese
1 1/4 cups shredded Cheddar cheese
1/2 cup dry bread crumbs
Directions
Place the chayote into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until very tender, 45 to 50 minutes. Drain and allow to steam dry for a minute or two.
Preheat an oven to 375 degrees F (190 degrees C).
Remove the seed and seed membrane from the chayote using a spoon; discard. Scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. Pat the shell dry with a paper towel and place in a baking dish; set aside. Squeeze the excess water from the reserved pulp. Stir in the butter, egg, heavy cream, Parmesan cheese, and 2 tablespoons Cheddar cheese until well-blended. Fill each of the chayote shells with the pulp/cheese mixture. Sprinkle the remaining 1 1/4 cup Cheddar cheese on top, followed by the bread crumbs.
Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.
Recipe : A Little Country Pumpkin Cake
Ingredients
Ingredients for Cake:
2 cups boiling water
1/2 cup raisins
2 cups granulated sugar
1 cup Crisco� Baking Sticks All-Vegetable Shortening, melted
1 (16 ounce) can solid-pack pumpkin (not pumpkin pie filling)
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon salt
1/4 teaspoon ground cloves
Ingredients for Frosting:
1/4 cup Crisco� Baking Sticks Butter Flavor All-Vegetable Shortening
2 cups Confectioners' sugar
3 tablespoons milk
1 tablespoon vanilla extract
Chopped nuts
Directions
Heat oven to 350 degrees F. Grease 10-inch round cake pan with CRISCO� Butter Flavor Shortening or CRISCO� Shortening. Flour lightly.
For cake, pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.
Combine granulated sugar, melted CRISCO� Shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes.
Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan.
Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
For frosting, melt CRISCO� Butter Flavor All-Vegetable Shortening in small saucepan on low heat. Transfer to medium bowl. Add confectioners' sugar. Beat at low, then high speed until blended. Add milk and vanilla. Beat at high speed until smooth and frosting is of desired spreading consistency.
Frost top and side of cake. Press nuts into side of cake and around outside top edge.
Ingredients for Cake:
2 cups boiling water
1/2 cup raisins
2 cups granulated sugar
1 cup Crisco� Baking Sticks All-Vegetable Shortening, melted
1 (16 ounce) can solid-pack pumpkin (not pumpkin pie filling)
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon salt
1/4 teaspoon ground cloves
Ingredients for Frosting:
1/4 cup Crisco� Baking Sticks Butter Flavor All-Vegetable Shortening
2 cups Confectioners' sugar
3 tablespoons milk
1 tablespoon vanilla extract
Chopped nuts
Directions
Heat oven to 350 degrees F. Grease 10-inch round cake pan with CRISCO� Butter Flavor Shortening or CRISCO� Shortening. Flour lightly.
For cake, pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.
Combine granulated sugar, melted CRISCO� Shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes.
Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan.
Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
For frosting, melt CRISCO� Butter Flavor All-Vegetable Shortening in small saucepan on low heat. Transfer to medium bowl. Add confectioners' sugar. Beat at low, then high speed until blended. Add milk and vanilla. Beat at high speed until smooth and frosting is of desired spreading consistency.
Frost top and side of cake. Press nuts into side of cake and around outside top edge.
Recipe : Busy Day Lunch Salad
Ingredients
1 (15 ounce) can garbanzo beans, drained and rinsed
1 tomato, cut into small dice
1/4 red onion, minced
1 canned heart of palm, minced
1/3 cup grated reduced-fat mozzarella cheese
4 sprigs fresh thyme leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
salt and pepper to taste
Directions
Toss the garbanzo beans, tomato, onion, heart of palm, mozzarella cheese, thyme, olive oil, and lemon juice together in a bowl until evenly mixed. Season with salt and pepper and retoss.
1 (15 ounce) can garbanzo beans, drained and rinsed
1 tomato, cut into small dice
1/4 red onion, minced
1 canned heart of palm, minced
1/3 cup grated reduced-fat mozzarella cheese
4 sprigs fresh thyme leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
salt and pepper to taste
Directions
Toss the garbanzo beans, tomato, onion, heart of palm, mozzarella cheese, thyme, olive oil, and lemon juice together in a bowl until evenly mixed. Season with salt and pepper and retoss.
Recipe : Apple Bavarian Torte
Ingredients
1/2 cup butter
1/3 cup white sugar
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1 (8 ounce) package cream cheese
1/4 cup white sugar
1/2 teaspoon vanilla extract
6 apple - peeled, cored and sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup sliced almonds
Directions
Preheat oven to 450 degrees F(230 degrees C).
Cream together butter, sugar, vanilla, and flour. Press crust mixture into the flat bottom of a 9-inch springform pan. Set aside.
In a medium bowl, blend cream cheese and sugar. Beat in egg and vanilla. Pour cheese mixture over crust. Toss apples with sugar and cinnamon. Spread apple mixture over all.
Bake for 10 minutes. Reduce heat to 400 degrees F(200 degrees C) and continue baking for 25 minutes. Sprinkle almonds over top of torte. Continue baking until lightly browned. Cool before removing from pan.
1/2 cup butter
1/3 cup white sugar
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1 (8 ounce) package cream cheese
1/4 cup white sugar
1/2 teaspoon vanilla extract
6 apple - peeled, cored and sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup sliced almonds
Directions
Preheat oven to 450 degrees F(230 degrees C).
Cream together butter, sugar, vanilla, and flour. Press crust mixture into the flat bottom of a 9-inch springform pan. Set aside.
In a medium bowl, blend cream cheese and sugar. Beat in egg and vanilla. Pour cheese mixture over crust. Toss apples with sugar and cinnamon. Spread apple mixture over all.
Bake for 10 minutes. Reduce heat to 400 degrees F(200 degrees C) and continue baking for 25 minutes. Sprinkle almonds over top of torte. Continue baking until lightly browned. Cool before removing from pan.
Recipe : Andouille and Poblano Quesadillas
Ingredients
1 tablespoon canola oil
2 andouille sausage links, finely diced
1 poblano chile, finely diced
1/2 red bell pepper, finely diced
1/2 large red onion, finely diced
1/2 cup frozen corn kernels
4 flour tortillas
2 cups shredded Colby cheese
1 tablespoon canola oil
1/4 cup sour cream (optional)
1/4 cup salsa (optional)
Directions
Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.
Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.
Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.
1 tablespoon canola oil
2 andouille sausage links, finely diced
1 poblano chile, finely diced
1/2 red bell pepper, finely diced
1/2 large red onion, finely diced
1/2 cup frozen corn kernels
4 flour tortillas
2 cups shredded Colby cheese
1 tablespoon canola oil
1/4 cup sour cream (optional)
1/4 cup salsa (optional)
Directions
Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.
Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.
Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.
Recipe : Banana Walnut Cornbread
Ingredients
2 tablespoons honey
2 bananas, mashed
1/4 cup vegetable oil
1/2 cup milk
2 teaspoons vanilla extract
1 cup cornmeal
1 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups chopped walnuts
1 banana, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan.
Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth.
Sift together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour mixture into banana mixture until blended. Fold in walnuts and sliced bananas. Pour into prepared pan.
Bake in preheated oven for 40 to 50 minutes, or until brown on top.
2 tablespoons honey
2 bananas, mashed
1/4 cup vegetable oil
1/2 cup milk
2 teaspoons vanilla extract
1 cup cornmeal
1 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups chopped walnuts
1 banana, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan.
Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth.
Sift together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour mixture into banana mixture until blended. Fold in walnuts and sliced bananas. Pour into prepared pan.
Bake in preheated oven for 40 to 50 minutes, or until brown on top.
Recipe : Avocado Lime Cheesecake
Ingredients
1 1/2 cups cream
3/4 cup white sugar
1 1/2 ripe avocados, peeled and pitted
2 (3 ounce) packages cream cheese, softened
1/2 cup fresh lime juice
1 (8 inch) prepared graham cracker crust
Directions
Heat the cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into the cream until it dissolves. Transfer to a medium bowl, and allow to cool.
Combine the avocado and cream cheese in a food processor and blend until smooth. Add the lime juice and process until smooth, then whisk into the cooled cream mixture.
Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
Spoon into the prepared pie crust. Smooth surface with a spatula. Freeze at least 2 hours in freezer before serving.
1 1/2 cups cream
3/4 cup white sugar
1 1/2 ripe avocados, peeled and pitted
2 (3 ounce) packages cream cheese, softened
1/2 cup fresh lime juice
1 (8 inch) prepared graham cracker crust
Directions
Heat the cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into the cream until it dissolves. Transfer to a medium bowl, and allow to cool.
Combine the avocado and cream cheese in a food processor and blend until smooth. Add the lime juice and process until smooth, then whisk into the cooled cream mixture.
Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
Spoon into the prepared pie crust. Smooth surface with a spatula. Freeze at least 2 hours in freezer before serving.
Recipe : Babi's Bean Salad
Ingredients
1 1/2 cups dried black-eyed peas, soaked overnight
1/3 cup chopped celery, with leaves
1 1/2 cups shredded carrot
3/4 cup chopped fresh parsley
1/2 cup chopped white onion
1/8 cup chopped fresh mint
1/4 cup olive oil
2 oranges, juiced
1/2 lemon, juiced
1 garlic clove, pressed
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon brown sugar
Directions
Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.
1 1/2 cups dried black-eyed peas, soaked overnight
1/3 cup chopped celery, with leaves
1 1/2 cups shredded carrot
3/4 cup chopped fresh parsley
1/2 cup chopped white onion
1/8 cup chopped fresh mint
1/4 cup olive oil
2 oranges, juiced
1/2 lemon, juiced
1 garlic clove, pressed
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon brown sugar
Directions
Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.
Recipe : Best Broccoli Cheddar Soup
Ingredients
1 head fresh broccoli, chopped
1 (2 ounce) package dry cauliflower soup mix
4 cups water
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
Directions
In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.
Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.
Once broccoli is tender, place soup in a food processor or blender and puree. Once blended return soup mixture to stock pot, add milk and stir.
Add cheese to soup mixture keeping 1/2 cup set aside. Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings.
1 head fresh broccoli, chopped
1 (2 ounce) package dry cauliflower soup mix
4 cups water
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
Directions
In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.
Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.
Once broccoli is tender, place soup in a food processor or blender and puree. Once blended return soup mixture to stock pot, add milk and stir.
Add cheese to soup mixture keeping 1/2 cup set aside. Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings.
Recipe : Barbecued Round Steak
Ingredients
2 pounds beef round steak, 1 inch thick, cut into strips
2 tablespoons vegetable oil
1/2 cup tomato juice
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground mustard
1 garlic clove, minced
1/4 teaspoon chili powder
1/4 teaspoon pepper
4 teaspoons cornstarch
2 tablespoons cold water
Hot cooked rice
Directions
In a large skillet, brown beef in oil over medium-high heat; drain. In a bowl, combine the tomato juice, ketchup, water, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over the beef. bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
Combine cornstarch and cold water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.
2 pounds beef round steak, 1 inch thick, cut into strips
2 tablespoons vegetable oil
1/2 cup tomato juice
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground mustard
1 garlic clove, minced
1/4 teaspoon chili powder
1/4 teaspoon pepper
4 teaspoons cornstarch
2 tablespoons cold water
Hot cooked rice
Directions
In a large skillet, brown beef in oil over medium-high heat; drain. In a bowl, combine the tomato juice, ketchup, water, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over the beef. bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
Combine cornstarch and cold water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.
Recipe : Bagel and Cheese Dip
Ingredients
1 (8 ounce) package cream cheese with chives
1 (5 ounce) container sharp processed cheese food
Directions
In a medium bowl, mix the cream cheese and sharp processed cheese food until well blended.
1 (8 ounce) package cream cheese with chives
1 (5 ounce) container sharp processed cheese food
Directions
In a medium bowl, mix the cream cheese and sharp processed cheese food until well blended.
Recipe : Bean and Honey Burrito Casserole
Ingredients
1 1/2 cups cooked yellow rice
1 serving cooking spray
8 (8 inch) flour tortillas
1/4 cup prepared yellow mustard
1/4 cup sour cream
1/3 cup honey
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, rinsed and drained
1 cup corn kernels
2 cups shredded cooked chicken
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
1 1/2 teaspoons ground cumin
1 tablespoon honey
Directions
Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Line bottom of baking dish with 4 tortillas. To make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl. Scoop out 1/2 cup of the bean mixture and reserve for topping.
Stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with 4 tortillas; sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, and the reserved 1/2 cup bean mixture.
Bake in preheated oven until hot and bubbly, 30 to 45 minutes. Cover with aluminum foil if top browns excessively. Remove from oven, drizzle with the remaining 2 tablespoons of honey.
1 1/2 cups cooked yellow rice
1 serving cooking spray
8 (8 inch) flour tortillas
1/4 cup prepared yellow mustard
1/4 cup sour cream
1/3 cup honey
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, rinsed and drained
1 cup corn kernels
2 cups shredded cooked chicken
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
1 1/2 teaspoons ground cumin
1 tablespoon honey
Directions
Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Line bottom of baking dish with 4 tortillas. To make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl. Scoop out 1/2 cup of the bean mixture and reserve for topping.
Stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with 4 tortillas; sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, and the reserved 1/2 cup bean mixture.
Bake in preheated oven until hot and bubbly, 30 to 45 minutes. Cover with aluminum foil if top browns excessively. Remove from oven, drizzle with the remaining 2 tablespoons of honey.
Recipe : Anise Waffle Cookies
Ingredients
3 cups all-purpose flour, or as needed
1 tablespoon anise seed
1/2 teaspoon salt
1/2 cup shortening
1/2 cup white sugar
2 tablespoons white sugar
3 small eggs
1 drop anise oil
1/2 cup confectioners' sugar, or as needed
Directions
Preheat a waffle iron according to manufacturer's instructions. Whisk together flour, anise seed, and salt in a bowl.
In a separate bowl, mash the shortening until creamy, and stir with all of the sugar, eggs, and anise oil until thoroughly mixed. Stir the flour mixture into the wet ingredients to form a dough. Break off about 1 tablespoon of dough per cookie, and roll into 1-inch balls.
Spray the waffle iron with cooking spray. Place dough balls onto the iron, close the lid, and bake until the iron stops emitting steam and the cookies are lightly golden brown, 1 to 3 minutes. Check after about 1 minute. Remove the cookies from the iron and sprinkle with confectioners' sugar while still warm. Cool on wire rack.
3 cups all-purpose flour, or as needed
1 tablespoon anise seed
1/2 teaspoon salt
1/2 cup shortening
1/2 cup white sugar
2 tablespoons white sugar
3 small eggs
1 drop anise oil
1/2 cup confectioners' sugar, or as needed
Directions
Preheat a waffle iron according to manufacturer's instructions. Whisk together flour, anise seed, and salt in a bowl.
In a separate bowl, mash the shortening until creamy, and stir with all of the sugar, eggs, and anise oil until thoroughly mixed. Stir the flour mixture into the wet ingredients to form a dough. Break off about 1 tablespoon of dough per cookie, and roll into 1-inch balls.
Spray the waffle iron with cooking spray. Place dough balls onto the iron, close the lid, and bake until the iron stops emitting steam and the cookies are lightly golden brown, 1 to 3 minutes. Check after about 1 minute. Remove the cookies from the iron and sprinkle with confectioners' sugar while still warm. Cool on wire rack.
Recipe : Apricot Chicken Curry
Ingredients
8 chicken drumsticks
salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
4 cups apricot nectar
1 teaspoon cornstarch, or as needed
1 tablespoon water
3 tablespoons Madras curry powder
1 cup dried apricots
1 large onion, roughly chopped
1 large green bell pepper, roughly chopped
4 carrots, thinly sliced
1 fresh green chile pepper, minced (optional)
1/2 cup chopped water chestnuts (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.
8 chicken drumsticks
salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
4 cups apricot nectar
1 teaspoon cornstarch, or as needed
1 tablespoon water
3 tablespoons Madras curry powder
1 cup dried apricots
1 large onion, roughly chopped
1 large green bell pepper, roughly chopped
4 carrots, thinly sliced
1 fresh green chile pepper, minced (optional)
1/2 cup chopped water chestnuts (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.
Recipe : Baked Chicken and Onions
Ingredients
2 medium onions, sliced into rings
1 head garlic, cloves separated, peeled, and sliced
1/4 cup lemon juice
1/2 cup white wine
4 skinless, boneless chicken breast halves
paprika to taste
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Layer the bottom of the baking dish with 1/2 the onions and 1/2 the garlic slices. Pour lemon juice and white wine into the baking dish. Season chicken with paprika, salt, and pepper, and place in the baking dish. Top with remaining onions and garlic.
Bake 25 minutes in the preheated oven, or until chicken juices run clear.
2 medium onions, sliced into rings
1 head garlic, cloves separated, peeled, and sliced
1/4 cup lemon juice
1/2 cup white wine
4 skinless, boneless chicken breast halves
paprika to taste
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Layer the bottom of the baking dish with 1/2 the onions and 1/2 the garlic slices. Pour lemon juice and white wine into the baking dish. Season chicken with paprika, salt, and pepper, and place in the baking dish. Top with remaining onions and garlic.
Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Recipe : Bittersweet Banana Pudding
Ingredients
1 (16 ounce) package silken tofu
2 cups semi-sweet chocolate chips
2 ripe bananas
2 tablespoons raspberry vinegar
Directions
Blend tofu and bananas in a blender.
Melt chocolate in a double boiler.
Pour the chocolate into the blender, blend well. Add the vinegar to the blender. Mix until all of the ingredients are combined. Pour mixture into a shallow dish. Refrigerate for three hours.
1 (16 ounce) package silken tofu
2 cups semi-sweet chocolate chips
2 ripe bananas
2 tablespoons raspberry vinegar
Directions
Blend tofu and bananas in a blender.
Melt chocolate in a double boiler.
Pour the chocolate into the blender, blend well. Add the vinegar to the blender. Mix until all of the ingredients are combined. Pour mixture into a shallow dish. Refrigerate for three hours.
Recipe : Baby Ruth Cookies
Ingredients
1/2 cup butter
3/4 cup white sugar
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2 mini chocolate-coated peanut and nougat candy, eg: Baby Ruth TM
Directions
Cream together butter and sugar. Add eggs and vanilla. mix well. Mix dry ingredients together. Add to egg mixture. Mix well. Add chopped up Babe Ruth Candy bars.
Drop by heaping teaspoonful on cookie sheet. Bake at 375 degrees F (190 degrees C) for 12-15 minutes.
1/2 cup butter
3/4 cup white sugar
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2 mini chocolate-coated peanut and nougat candy, eg: Baby Ruth TM
Directions
Cream together butter and sugar. Add eggs and vanilla. mix well. Mix dry ingredients together. Add to egg mixture. Mix well. Add chopped up Babe Ruth Candy bars.
Drop by heaping teaspoonful on cookie sheet. Bake at 375 degrees F (190 degrees C) for 12-15 minutes.
Recipe : Blueberry Bread II
Ingredients
2 1/3 cups bread flour
2 tablespoons white sugar
1 teaspoon salt
1 tablespoon vegetable oil
1/2 cup dried blueberries
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons vital wheat gluten
1 1/2 teaspoons active dry yeast
Directions
Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select White Bread cycle, and Start.
2 1/3 cups bread flour
2 tablespoons white sugar
1 teaspoon salt
1 tablespoon vegetable oil
1/2 cup dried blueberries
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons vital wheat gluten
1 1/2 teaspoons active dry yeast
Directions
Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select White Bread cycle, and Start.
Recipe : Apple Half Moons
Ingredients
1/3 cup sour cream
1 egg yolk, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup white sugar
3/4 cup butter
1 tablespoon butter
2 apple - peeled, cored, and chopped
1/4 cup raisins
1 tablespoon brown sugar
1 teaspoon apple pie spice
Directions
Stir together to blend, sour cream, egg yolk and vanilla extract. In a large bowl stir together flour and sugar. Cut in 3/4 cup butter or margarine until like coarse crumbs. Mix in sour cream mixture until well blended.
Divide dough in half and chill until easy to handle (3 hours or so).
To Make Filling: In small saucepan, melt the 1 tablespoon margarine. Add apples, raisins, brown sugar and spice and cook, stirring occasionally, until apples are fork tender. Remove excess liquid and cool.
Roll each piece of dough to about 1/8 inch thickness and cut with 2-1/2 inch round cookie cutter. Place rounds 1/2 inch apart on ungreased cookie sheet. Place (skimpy) teaspoon of filling on each round and fold in half. Seal edges with fork.
Bake at 350 degrees F (175 degrees C) for 10-12 minutes or until light brown. Remove and cool. Drizzle with lemon sugar icing made with 1/2 cup powdered sugar, 1 teaspoon lemon juice (fresh), 1 tablespoon water. Mix until of drizzling consistency. If too thick, add a little more water, if too thin, a little more confectioners' sugar.
1/3 cup sour cream
1 egg yolk, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup white sugar
3/4 cup butter
1 tablespoon butter
2 apple - peeled, cored, and chopped
1/4 cup raisins
1 tablespoon brown sugar
1 teaspoon apple pie spice
Directions
Stir together to blend, sour cream, egg yolk and vanilla extract. In a large bowl stir together flour and sugar. Cut in 3/4 cup butter or margarine until like coarse crumbs. Mix in sour cream mixture until well blended.
Divide dough in half and chill until easy to handle (3 hours or so).
To Make Filling: In small saucepan, melt the 1 tablespoon margarine. Add apples, raisins, brown sugar and spice and cook, stirring occasionally, until apples are fork tender. Remove excess liquid and cool.
Roll each piece of dough to about 1/8 inch thickness and cut with 2-1/2 inch round cookie cutter. Place rounds 1/2 inch apart on ungreased cookie sheet. Place (skimpy) teaspoon of filling on each round and fold in half. Seal edges with fork.
Bake at 350 degrees F (175 degrees C) for 10-12 minutes or until light brown. Remove and cool. Drizzle with lemon sugar icing made with 1/2 cup powdered sugar, 1 teaspoon lemon juice (fresh), 1 tablespoon water. Mix until of drizzling consistency. If too thick, add a little more water, if too thin, a little more confectioners' sugar.
Recipe : Asparagus Crab Omelets
Ingredients
1 (1.25 ounce) envelope hollandaise sauce
2 tablespoons milk
salt, pepper and garlic powder to taste
1 1/2 teaspoons vegetable oil
2 cups shredded Cheddar cheese, divided
2 cups cut fresh asparagus, cooked, divided
2 cups flaked imitation crabmeat, coarsely chopped, divided
minced chives
Directions
Prepare hollandaise sauce according to package directions; set aside and keep warm.
In a bowl, beat eggs, milk, salt, pepper and garlic powder. Heat oil in a 10-in. skillet over medium-low; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with 1/2 cup cheese, 1 cup asparagus, 1 cup crab and another 1/2 cup cheese. Fold omelet in half. Cover for 1-2 minutes or until the cheese is melted. Repeat for second omelet. Serve with hollandaise sauce. Garnish with chives.
1 (1.25 ounce) envelope hollandaise sauce
2 tablespoons milk
salt, pepper and garlic powder to taste
1 1/2 teaspoons vegetable oil
2 cups shredded Cheddar cheese, divided
2 cups cut fresh asparagus, cooked, divided
2 cups flaked imitation crabmeat, coarsely chopped, divided
minced chives
Directions
Prepare hollandaise sauce according to package directions; set aside and keep warm.
In a bowl, beat eggs, milk, salt, pepper and garlic powder. Heat oil in a 10-in. skillet over medium-low; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with 1/2 cup cheese, 1 cup asparagus, 1 cup crab and another 1/2 cup cheese. Fold omelet in half. Cover for 1-2 minutes or until the cheese is melted. Repeat for second omelet. Serve with hollandaise sauce. Garnish with chives.
Recipe : Busy Day Chicken Rice Casserole
Ingredients
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup water
1 cup uncooked white rice
1 (4.5 ounce) can mushrooms, drained
1 pinch garlic powder
ground black pepper to taste
1 (1 ounce) package dry onion soup mix
8 skinless, boneless chicken breast halves
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.
Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup water
1 cup uncooked white rice
1 (4.5 ounce) can mushrooms, drained
1 pinch garlic powder
ground black pepper to taste
1 (1 ounce) package dry onion soup mix
8 skinless, boneless chicken breast halves
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.
Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.
Recipe : Berry Gelatin Ring
Ingredients
1 (6 ounce) package raspberry gelatin
2 cups boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, undrained
1/2 cup red wine or grape juice
1/3 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 teaspoon grated orange peel
Directions
In a bowl, dissolve gelatin in water. Add cranberry sauce, pineapple, wine or juice and walnuts; mix well.
To evenly distribute fruit and nuts, chill until partially set, about 2 hours. Then pour into a 6-cup ring mold coated with nonstick cooking spray. Refrigerate until set. Unmold onto a serving plate.
In a small mixing bowl, combine cream cheese, mayonnaise and orange peel. Serve with the salad.
1 (6 ounce) package raspberry gelatin
2 cups boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, undrained
1/2 cup red wine or grape juice
1/3 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 teaspoon grated orange peel
Directions
In a bowl, dissolve gelatin in water. Add cranberry sauce, pineapple, wine or juice and walnuts; mix well.
To evenly distribute fruit and nuts, chill until partially set, about 2 hours. Then pour into a 6-cup ring mold coated with nonstick cooking spray. Refrigerate until set. Unmold onto a serving plate.
In a small mixing bowl, combine cream cheese, mayonnaise and orange peel. Serve with the salad.
Recipe : Beef and Irish Stout Stew
Ingredients
2 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 cups Irish stout beer (such as Guinness�)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish
Directions
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
2 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 cups Irish stout beer (such as Guinness�)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish
Directions
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
Recipe : Apple Crunch Pie I
Ingredients
1 (9 inch) unbaked deep dish pie crust
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter
7 Granny Smith apples - peeled, cored and sliced
1 tablespoon lemon juice
1/2 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Directions
Place rack in lowest position in oven. Heat oven to 450 degrees F ( 230 degrees C).
To Make Topping: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.
To Make Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
Place pie on cookie sheet in oven to catch juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.
1 (9 inch) unbaked deep dish pie crust
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter
7 Granny Smith apples - peeled, cored and sliced
1 tablespoon lemon juice
1/2 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Directions
Place rack in lowest position in oven. Heat oven to 450 degrees F ( 230 degrees C).
To Make Topping: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.
To Make Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
Place pie on cookie sheet in oven to catch juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.
Recipe : Broccoli Casserole II
Ingredients
1 (16 ounce) package frozen chopped broccoli
1/2 cup mayonnaise
1/2 cup processed cheese sauce
2 eggs, beaten
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup bread crumbs
Directions
Preheat oven to 350 F (175 degrees C).
In a 4 quart casserole dish combine broccoli, mayonnaise, processed cheese, eggs and mushroom soup. Mix well, sprinkle bread crumbs on top. Bake for 1 hour.
1 (16 ounce) package frozen chopped broccoli
1/2 cup mayonnaise
1/2 cup processed cheese sauce
2 eggs, beaten
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup bread crumbs
Directions
Preheat oven to 350 F (175 degrees C).
In a 4 quart casserole dish combine broccoli, mayonnaise, processed cheese, eggs and mushroom soup. Mix well, sprinkle bread crumbs on top. Bake for 1 hour.
Recipe : Amy's Cilantro Cream Sauce
Ingredients
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice
Directions
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice
Directions
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
Recipe : Blanc Mange (English Style)
Ingredients
3 cups milk, divided
1/4 cup cornstarch
1/2 cup white sugar
1 teaspoon vanilla extract (optional)
2 cinnamon sticks
1 lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for garnish
Directions
Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.
3 cups milk, divided
1/4 cup cornstarch
1/2 cup white sugar
1 teaspoon vanilla extract (optional)
2 cinnamon sticks
1 lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for garnish
Directions
Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.
Recipe : Basic Gingersnap Cookies
Ingredients
6 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ground black pepper
1 cup unsalted butter, softened
1 cup packed brown sugar
1 cup unsulfured molasses
Directions
Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. In a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the molasses. Gradually mix in the sifted ingredients. Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. Remove to wire racks to cool completely. Decorate as desired.
6 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ground black pepper
1 cup unsalted butter, softened
1 cup packed brown sugar
1 cup unsulfured molasses
Directions
Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. In a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the molasses. Gradually mix in the sifted ingredients. Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. Remove to wire racks to cool completely. Decorate as desired.
Recipe : Apricot Oatmeal Muffins
Ingredients
2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup butter or margarine
3/4 cup boiling water
2 eggs, lightly beaten
2 teaspoons grated orange peel
Directions
In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup butter or margarine
3/4 cup boiling water
2 eggs, lightly beaten
2 teaspoons grated orange peel
Directions
In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
Recipe : Bing Cherry Delight
Ingredients
1 (14 ounce) can sweetened condensed milk
7 tablespoons lemon juice
1 (16.5 ounce) can pitted dark sweet cherries, drained
1 cup whipping cream
1 cup chopped pecans
1/2 cup vanilla wafer crumbs
Directions
In a large bowl, combine milk and lemon juice. Fold in cherries. In a mixing bowl, beat cream until stiff peaks form. Gently fold cream and pecans into cherry mixture. Spread into an ungreased 11-in. x 7-in. x 2-in. dish; sprinkle with wafer crumbs. Cover and freeze overnight or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before cutting.
1 (14 ounce) can sweetened condensed milk
7 tablespoons lemon juice
1 (16.5 ounce) can pitted dark sweet cherries, drained
1 cup whipping cream
1 cup chopped pecans
1/2 cup vanilla wafer crumbs
Directions
In a large bowl, combine milk and lemon juice. Fold in cherries. In a mixing bowl, beat cream until stiff peaks form. Gently fold cream and pecans into cherry mixture. Spread into an ungreased 11-in. x 7-in. x 2-in. dish; sprinkle with wafer crumbs. Cover and freeze overnight or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before cutting.
Recipe : Bran Muffins with Coffee
Ingredients
3/4 cup white sugar
1/3 cup butter, melted
1 cup brewed coffee
2 tablespoons buttermilk
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking soda
3 cups whole bran cereal
Directions
In a large bowl, mix together the eggs, white sugar and butter until smooth. Stir in the buttermilk and coffee. The mixture will look curdled. Combine the flour and baking soda; stir into the coffee mixture. Blend in bran cereal. Cover and refrigerate for at least 20 minutes or up to a week.
Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners. Fill each cup with 1/4 cup batter.
Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in pan before removing.
3/4 cup white sugar
1/3 cup butter, melted
1 cup brewed coffee
2 tablespoons buttermilk
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking soda
3 cups whole bran cereal
Directions
In a large bowl, mix together the eggs, white sugar and butter until smooth. Stir in the buttermilk and coffee. The mixture will look curdled. Combine the flour and baking soda; stir into the coffee mixture. Blend in bran cereal. Cover and refrigerate for at least 20 minutes or up to a week.
Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners. Fill each cup with 1/4 cup batter.
Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in pan before removing.
Recipe : Awesome Crab Soup
Ingredients
1/2 cup butter
1/3 cup all-purpose flour
1 teaspoon Old Bay Seasoning TM
1 tablespoon Worcestershire sauce
1 (14.5 ounce) can chicken broth
1 cup dry white wine
1 cup half-and-half cream
1 (2.5 ounce) package country style gravy mix
8 ounces crabmeat
4 drops hot sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Melt butter in a large saucepan over low heat. Stir in flour all at once, and cook until bubbly. Stir in Old Bay seasoning and Worcestershire sauce. Gradually stir in chicken broth, wine, and half-and-half.
Prepare gravy according to package directions, and stir into soup. Thin with more half-and-half if necessary. Simmer 10 minutes, stirring occasionally.
Stir in crabmeat, and season with hot sauce, salt, and pepper. Simmer 2 minutes, or until heated through.
1/2 cup butter
1/3 cup all-purpose flour
1 teaspoon Old Bay Seasoning TM
1 tablespoon Worcestershire sauce
1 (14.5 ounce) can chicken broth
1 cup dry white wine
1 cup half-and-half cream
1 (2.5 ounce) package country style gravy mix
8 ounces crabmeat
4 drops hot sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Melt butter in a large saucepan over low heat. Stir in flour all at once, and cook until bubbly. Stir in Old Bay seasoning and Worcestershire sauce. Gradually stir in chicken broth, wine, and half-and-half.
Prepare gravy according to package directions, and stir into soup. Thin with more half-and-half if necessary. Simmer 10 minutes, stirring occasionally.
Stir in crabmeat, and season with hot sauce, salt, and pepper. Simmer 2 minutes, or until heated through.
Recipe : Almost Heaven Peanut Butter Cookies
Ingredients
1 (11 ounce) package pie crust mix
1 cup peanut butter
3/4 cup brown sugar
3 tablespoons water
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, combine the pie crust mix, peanut butter and brown sugar. Incorporate the water, one tablespoon at a time, while mixing gently. Roll into 1 inch balls. Place onto a cookie sheet and flatten slightly with a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 (11 ounce) package pie crust mix
1 cup peanut butter
3/4 cup brown sugar
3 tablespoons water
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, combine the pie crust mix, peanut butter and brown sugar. Incorporate the water, one tablespoon at a time, while mixing gently. Roll into 1 inch balls. Place onto a cookie sheet and flatten slightly with a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Recipe : BBQ Glazed Homemade Meatballs
Ingredients
1 1/2 pounds ground beef
1 egg, lightly beaten
1 cup quick cooking oats
6 1/2 ounces evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped onion
1 cup ketchup
1/4 teaspoon minced garlic
1 cup brown sugar
1/4 cup chopped onion
1 tablespoon liquid smoke flavoring
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.
In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs.
Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).
1 1/2 pounds ground beef
1 egg, lightly beaten
1 cup quick cooking oats
6 1/2 ounces evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped onion
1 cup ketchup
1/4 teaspoon minced garlic
1 cup brown sugar
1/4 cup chopped onion
1 tablespoon liquid smoke flavoring
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.
In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs.
Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).
Recipe : Avocado and Lobster Salad
Ingredients
2 tablespoons butter
1 1/2 cups cooked lobster meat, diced
1 teaspoon seafood seasoning
1 tomato, diced
1/2 avocado, diced
2 cups chopped iceberg lettuce
1/4 cup crumbled feta
Directions
Melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. Season with seafood seasoning, then transfer to a serving dish. Toss with tomato, avocado, and lettuce. Sprinkle with crumbled feta cheese.
2 tablespoons butter
1 1/2 cups cooked lobster meat, diced
1 teaspoon seafood seasoning
1 tomato, diced
1/2 avocado, diced
2 cups chopped iceberg lettuce
1/4 cup crumbled feta
Directions
Melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. Season with seafood seasoning, then transfer to a serving dish. Toss with tomato, avocado, and lettuce. Sprinkle with crumbled feta cheese.
Recipe : American Lasagna
Ingredients
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
Recipe : Best Barbequed Burgers
Ingredients
1 pound ground beef
1 egg, beaten
1/4 cup quick cooking oats
1 tablespoon dried onion flakes
1/2 teaspoon seasoning salt
1 dash ground black pepper
2 tablespoons ketchup
1 teaspoon dry onion soup mix
Directions
Preheat an outdoor grill for high heat, and lightly oil grate.
In a large bowl, mix ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties.
Place burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160 degrees F (63 degrees C).
1 pound ground beef
1 egg, beaten
1/4 cup quick cooking oats
1 tablespoon dried onion flakes
1/2 teaspoon seasoning salt
1 dash ground black pepper
2 tablespoons ketchup
1 teaspoon dry onion soup mix
Directions
Preheat an outdoor grill for high heat, and lightly oil grate.
In a large bowl, mix ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties.
Place burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160 degrees F (63 degrees C).
Recipe : Banana Cream Supreme
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup sour cream
3 bananas, sliced
Directions
In a medium bowl, combine crackers, butter and sugar. Press mixture into bottom and sides of a 9x13 inch pan.
In a large bowl, combine whipped topping, pudding and sour cream; whisk together. Put half of this mixture into crust. Layer sliced bananas over top of pie. Pour second half of pudding mixture over top of bananas.
Immediately cover and refrigerate pie for one hour.
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup sour cream
3 bananas, sliced
Directions
In a medium bowl, combine crackers, butter and sugar. Press mixture into bottom and sides of a 9x13 inch pan.
In a large bowl, combine whipped topping, pudding and sour cream; whisk together. Put half of this mixture into crust. Layer sliced bananas over top of pie. Pour second half of pudding mixture over top of bananas.
Immediately cover and refrigerate pie for one hour.
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