Ingredients
1/2 pound fresh, ground pork sausage
1 small onion, chopped
2 (16 ounce) cans baked beans with pork
1/2 teaspoon mustard powder
1/2 cup brown sugar
1/4 cup white sugar
2 tablespoons ketchup
2 tablespoons barbeque sauce
2 tablespoons Worcestershire sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cook sausage and onions in a skillet until sausage is browned. Drain excess fat.
Add to browned sausage: baked beans with pork, mustard powder, brown sugar, white sugar, ketchup, barbeque sauce and Worcestershire sauce; mix well. Pour into a casserole dish and bake 40 to 50 minutes.
Friday, May 13, 2011
Recipe : Asian-Inspired Honey-Vanilla Chicken
Ingredients
3 tablespoons soy sauce
1 tablespoon orange juice
1 teaspoon hot pepper sauce, or to taste
1 teaspoon vanilla extract
1 tablespoon light brown sugar
1 tablespoon honey
1/2 teaspoon minced garlic
1/2 tablespoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon sesame oil
1/2 cup vegetable oil
2 pounds skinless, boneless chicken breast meat - cut into strips
Directions
Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
Adjust oven rack to its top position, and turn oven on to Broil.
Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.
3 tablespoons soy sauce
1 tablespoon orange juice
1 teaspoon hot pepper sauce, or to taste
1 teaspoon vanilla extract
1 tablespoon light brown sugar
1 tablespoon honey
1/2 teaspoon minced garlic
1/2 tablespoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon sesame oil
1/2 cup vegetable oil
2 pounds skinless, boneless chicken breast meat - cut into strips
Directions
Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
Adjust oven rack to its top position, and turn oven on to Broil.
Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.
Recipe : Blueberry 'S' Pie
Ingredients
1 cup butter
1 cup all-purpose flour
1 cup brown sugar
1 1/2 cups quick cooking oats
1/2 teaspoon salt
1 (15 ounce) can sweetened blueberries, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and brown sugar. Stir in flour, salt and oats. Mix until well combined.
Pat 2/3 of the mixture into an ungreased 9 inch pie pan to form the bottom crust. Spread blueberries evenly into crust. Pat the remaining oat mixture onto top of blueberries.
Bake in preheated oven for 40 to 50 minutes.
1 cup butter
1 cup all-purpose flour
1 cup brown sugar
1 1/2 cups quick cooking oats
1/2 teaspoon salt
1 (15 ounce) can sweetened blueberries, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and brown sugar. Stir in flour, salt and oats. Mix until well combined.
Pat 2/3 of the mixture into an ungreased 9 inch pie pan to form the bottom crust. Spread blueberries evenly into crust. Pat the remaining oat mixture onto top of blueberries.
Bake in preheated oven for 40 to 50 minutes.
Recipe : Batata Nu Shak (Potato Curry)
Ingredients
2 tablespoons peanut oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon fennel seed
2 dried red chile peppers
1 pinch asafoetida powder
1 small onion, chopped
1 tablespoon grated fresh ginger root
1/2 teaspoon ground turmeric
1 tomato, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground red pepper
4 cups peeled and cubed potatoes
2 cups water
1/2 teaspoon white sugar
salt to taste
1 teaspoon chickpea flour (besan) (optional)
2 tablespoons chopped fresh cilantro
Directions
Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.
Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.
2 tablespoons peanut oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon fennel seed
2 dried red chile peppers
1 pinch asafoetida powder
1 small onion, chopped
1 tablespoon grated fresh ginger root
1/2 teaspoon ground turmeric
1 tomato, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground red pepper
4 cups peeled and cubed potatoes
2 cups water
1/2 teaspoon white sugar
salt to taste
1 teaspoon chickpea flour (besan) (optional)
2 tablespoons chopped fresh cilantro
Directions
Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.
Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.
Recipe : Amish Breakfast Casserole
Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
Directions
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
Directions
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
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