Ingredients
1 tablespoon butter
2 cups fresh strawberries, hulled and halved
1/4 cup granular sucrolose sweetener (such as Splenda�)
1 tablespoon balsamic vinegar
4 scoops low-fat vanilla ice cream
Directions
Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.
Tuesday, May 31, 2011
Recipe : Bloody Broken Glass Cupcakes
Ingredients
1 (18.25 ounce) package white cake mix
1 cup water
1/3 cup vegetable oil
1 (16 ounce) can white frosting
Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar
Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.
1 (18.25 ounce) package white cake mix
1 cup water
1/3 cup vegetable oil
1 (16 ounce) can white frosting
Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar
Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.
Recipe : Apple Jack Shot
Ingredients
1 fluid ounce whiskey
1 fluid ounce sour apple schnapps
Directions
Pour whiskey and sour apple schnapps into a shot glass and serve.
1 fluid ounce whiskey
1 fluid ounce sour apple schnapps
Directions
Pour whiskey and sour apple schnapps into a shot glass and serve.
Recipe : Beef and Tomato Pie
Ingredients
1 pound ground beef
1 large onion, chopped
2 tablespoons ketchup
1/2 teaspoon salt
2 cups biscuit/baking mix
2/3 cup milk
1 cup diced fresh tomato
1/2 cup shredded Cheddar cheese
Directions
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove from the heat. Stir in ketchup and salt; set aside.
Combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface and knead 6-8 times. Roll into a 10-in. circle; transfer to a greased 9-in. pie plate. Flute edges. Spoon meat mixture into crust. Sprinkle with tomatoes.
Bake at 425 degrees for 20-25 minutes. Sprinkle with cheese; bake 2 minutes longer or until cheese is melted.
1 pound ground beef
1 large onion, chopped
2 tablespoons ketchup
1/2 teaspoon salt
2 cups biscuit/baking mix
2/3 cup milk
1 cup diced fresh tomato
1/2 cup shredded Cheddar cheese
Directions
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove from the heat. Stir in ketchup and salt; set aside.
Combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface and knead 6-8 times. Roll into a 10-in. circle; transfer to a greased 9-in. pie plate. Flute edges. Spoon meat mixture into crust. Sprinkle with tomatoes.
Bake at 425 degrees for 20-25 minutes. Sprinkle with cheese; bake 2 minutes longer or until cheese is melted.
Recipe : Bob's Stuffed Mushrooms
Ingredients
20 mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
1/2 cup melted butter
1 small onion, chopped
1/2 cup grated Parmesan cheese
3/4 cup Italian bread crumbs
2 cloves garlic, minced
2 tablespoons dried parsley
2 tablespoons Italian seasoning
1/2 tablespoon ground black pepper
1/2 cup shredded mozzarella cheese
1 cup melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.
Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.
Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.
20 mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
1/2 cup melted butter
1 small onion, chopped
1/2 cup grated Parmesan cheese
3/4 cup Italian bread crumbs
2 cloves garlic, minced
2 tablespoons dried parsley
2 tablespoons Italian seasoning
1/2 tablespoon ground black pepper
1/2 cup shredded mozzarella cheese
1 cup melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.
Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.
Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.
Recipe : Almond Crunch Oatmeal
Ingredients
1/2 cup quick or old-fashioned oatmeal
1/4 cup sliced almonds
2 tablespoons honey
3 cups Silk Pure Almond Original or Vanilla
2 teaspoons cinnamon
2 cups quick or old-fashioned oatmeal
Directions
Preheat oven to 350 degrees. In a small bowl toss together 1/2 cup oatmeal, almonds and honey. Spread on a baking sheet and bake until lightly toasted, about 5-7 minutes
Meanwhile, prepare oatmeal. In a medium saucepan bring Silk Pure Almond to a boil over medium heat. Stir in cinnamon and 2 cups oats and cook according to oatmeal package directions, usually about 2-3 minutes for quick oats, 5-7 minutes for old fashioned oats. Pour oatmeal into bowls and sprinkle with topping.
1/2 cup quick or old-fashioned oatmeal
1/4 cup sliced almonds
2 tablespoons honey
3 cups Silk Pure Almond Original or Vanilla
2 teaspoons cinnamon
2 cups quick or old-fashioned oatmeal
Directions
Preheat oven to 350 degrees. In a small bowl toss together 1/2 cup oatmeal, almonds and honey. Spread on a baking sheet and bake until lightly toasted, about 5-7 minutes
Meanwhile, prepare oatmeal. In a medium saucepan bring Silk Pure Almond to a boil over medium heat. Stir in cinnamon and 2 cups oats and cook according to oatmeal package directions, usually about 2-3 minutes for quick oats, 5-7 minutes for old fashioned oats. Pour oatmeal into bowls and sprinkle with topping.
Recipe : Banana Cake III
Ingredients
1 cup white sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 cup water
1 cup mashed bananas
1 pinch salt
1 cup mayonnaise
1 (8 ounce) package cream cheese
1 cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
3/4 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round pans.
Combine sugar, flour, baking soda, water, mashed bananas, salt, and mayonnaise. Mix together, and pour into the cake pans.
Bake cake about 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and cool on wire racks.
In a mixing bowl, blend cream cheese and butter or margarine together. Gradually add sugar and vanilla, and mix well. Stir in nuts. Fill and frost the cake.
1 cup white sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 cup water
1 cup mashed bananas
1 pinch salt
1 cup mayonnaise
1 (8 ounce) package cream cheese
1 cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
3/4 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round pans.
Combine sugar, flour, baking soda, water, mashed bananas, salt, and mayonnaise. Mix together, and pour into the cake pans.
Bake cake about 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and cool on wire racks.
In a mixing bowl, blend cream cheese and butter or margarine together. Gradually add sugar and vanilla, and mix well. Stir in nuts. Fill and frost the cake.
Recipe : Asian Noodles with Chicken
Ingredients
8 ounces uncooked angel hair pasta
1/3 cup stir-fry sauce
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon vegetable oil
1 medium sweet red pepper, julienned
1 medium onion, cut into thin wedges
1 tablespoon minced fresh cilantro
1 teaspoon sesame oil
1 tablespoon sesame seeds
Directions
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside.
In a large skillet, saute chicken in oil until browned. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute.
Drain pasta and toss with sesame oil. Serve chicken mixture over pasta; sprinkle with sesame seeds.
8 ounces uncooked angel hair pasta
1/3 cup stir-fry sauce
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon vegetable oil
1 medium sweet red pepper, julienned
1 medium onion, cut into thin wedges
1 tablespoon minced fresh cilantro
1 teaspoon sesame oil
1 tablespoon sesame seeds
Directions
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside.
In a large skillet, saute chicken in oil until browned. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute.
Drain pasta and toss with sesame oil. Serve chicken mixture over pasta; sprinkle with sesame seeds.
Recipe : Betty's Famous Eggnog
Ingredients
12 eggs, separated
4 1/2 cups white sugar
1 (750 milliliter) bottle bourbon
1/2 (750 milliliter) bottle dark rum
1 1/2 quarts whipping cream
2 cups half-and-half (or whole milk)
1 1/2 cups brandy
1 tablespoon ground nutmeg, for garnish
Directions
Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
Serve in small cups or glasses dusted with a pinch of nutmeg.
12 eggs, separated
4 1/2 cups white sugar
1 (750 milliliter) bottle bourbon
1/2 (750 milliliter) bottle dark rum
1 1/2 quarts whipping cream
2 cups half-and-half (or whole milk)
1 1/2 cups brandy
1 tablespoon ground nutmeg, for garnish
Directions
Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
Serve in small cups or glasses dusted with a pinch of nutmeg.
Recipe : Broccoli Bean Bake
Ingredients
6 cups broccoli florets
1 small onion, chopped
2 garlic cloves, minced
3 tablespoons butter or margarine, divided
1 (15.5 ounce) can great northern beans, rinsed and drained
1 (4 ounce) jar diced pimientos, drained
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded Cheddar cheese
3 tablespoons dry bread crumbs
Directions
Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Meanwhile, in a skillet, saute onion and garlic in 1 tablespoon butter. Spread in a greased 11-in. x 7-in. x 2-in. baking dish. Drain broccoli; place over onion mixture. Top with beans and pimientos. Sprinkle with oregano, salt, pepper, cheese and bread crumbs. Melt remaining butter; pour over the top.
Bake, uncovered, at 375 degrees for 20 minutes or until heated through.
6 cups broccoli florets
1 small onion, chopped
2 garlic cloves, minced
3 tablespoons butter or margarine, divided
1 (15.5 ounce) can great northern beans, rinsed and drained
1 (4 ounce) jar diced pimientos, drained
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded Cheddar cheese
3 tablespoons dry bread crumbs
Directions
Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Meanwhile, in a skillet, saute onion and garlic in 1 tablespoon butter. Spread in a greased 11-in. x 7-in. x 2-in. baking dish. Drain broccoli; place over onion mixture. Top with beans and pimientos. Sprinkle with oregano, salt, pepper, cheese and bread crumbs. Melt remaining butter; pour over the top.
Bake, uncovered, at 375 degrees for 20 minutes or until heated through.
Recipe : Banana Split Bread
Ingredients
1/2 cup butter or margarine, softened
1 cup sugar
1 cup mashed ripe bananas
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup chopped pecans
Directions
In a mixing bowl, cream butter and sugar. beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
1/2 cup butter or margarine, softened
1 cup sugar
1 cup mashed ripe bananas
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup chopped pecans
Directions
In a mixing bowl, cream butter and sugar. beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Recipe : Apple Spice Syrup
Ingredients
1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 3/4 cups apple juice or cider
Directions
In a saucepan, combine brown sugar, cornstarch, allspice and nutmeg; mix well. Add juice or cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened.
1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 3/4 cups apple juice or cider
Directions
In a saucepan, combine brown sugar, cornstarch, allspice and nutmeg; mix well. Add juice or cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened.
Recipe : Baked Fennel with Parmesan
Ingredients
2 fennel bulbs
1 tablespoon butter
3/4 cup half-and-half cream
3/4 cup creme fraiche
1/4 cup grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.
2 fennel bulbs
1 tablespoon butter
3/4 cup half-and-half cream
3/4 cup creme fraiche
1/4 cup grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.
Recipe : Almond Crusted Chevre and Grape Truffles
Ingredients
4 ounces chevre, crumbled
2 ounces cream cheese, softened
2 tablespoons port wine
salt and pepper to taste
1/2 cup whole almonds, toasted and finely chopped
1/4 cup chives, finely chopped
Directions
In a bowl, mix together chevre and cream cheese with a fork. Add port wine and a pinch of salt and pepper; mix until smooth. Chill 30 minutes.
Scoop 1 tablespoon cheese mixture. Press grape into mixture. Using plastic wrap, cover grape with cheese and roll into little ball with grape inside. Remove plastic wrap. Continue making rest of truffles.
Toast almonds stovetop in a dry fry pan until light brown in color. Lay out on large cutting board to cool. Using large knife, finely chop almonds. (Alternatively, for ground almonds, use a grinder or food processor.)
Spread almonds onto plate. Finely chop chives and combine with almonds. Roll Roll each truffle ball in almonds and coat evenly.
Refrigerate, covered until serving.
4 ounces chevre, crumbled
2 ounces cream cheese, softened
2 tablespoons port wine
salt and pepper to taste
1/2 cup whole almonds, toasted and finely chopped
1/4 cup chives, finely chopped
Directions
In a bowl, mix together chevre and cream cheese with a fork. Add port wine and a pinch of salt and pepper; mix until smooth. Chill 30 minutes.
Scoop 1 tablespoon cheese mixture. Press grape into mixture. Using plastic wrap, cover grape with cheese and roll into little ball with grape inside. Remove plastic wrap. Continue making rest of truffles.
Toast almonds stovetop in a dry fry pan until light brown in color. Lay out on large cutting board to cool. Using large knife, finely chop almonds. (Alternatively, for ground almonds, use a grinder or food processor.)
Spread almonds onto plate. Finely chop chives and combine with almonds. Roll Roll each truffle ball in almonds and coat evenly.
Refrigerate, covered until serving.
Recipe : Butter Cookies III
Ingredients
2 cups butter
8 cups all-purpose flour
2 cups white sugar
6 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter or margarine over low heat. Remove from heat and add 4 cups of flour and the sugar. Beat eggs in one at a time until it is all blended. Slowly add in the remaining 4 cups of flour.
Roll out the dough on a floured area to a thickness of about an 1/4 of an inch. Cut cookies using cookie cutters and place the cut outs about 1 inch apart on the cookie sheet.
Bake for 12 to 15 minutes until brown on the edges.
2 cups butter
8 cups all-purpose flour
2 cups white sugar
6 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter or margarine over low heat. Remove from heat and add 4 cups of flour and the sugar. Beat eggs in one at a time until it is all blended. Slowly add in the remaining 4 cups of flour.
Roll out the dough on a floured area to a thickness of about an 1/4 of an inch. Cut cookies using cookie cutters and place the cut outs about 1 inch apart on the cookie sheet.
Bake for 12 to 15 minutes until brown on the edges.
Recipe : Balsamic Vinaigrette
Ingredients
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 clove crushed garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste
Directions
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 clove crushed garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste
Directions
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
Recipe : Bacon-Roasted Chicken with Potatoes
Ingredients
6 chicken thighs
6 chicken drumsticks
12 slices center-cut bacon
salt and black pepper to taste
1 onion, coarsely chopped
1 1/2 pounds baby Dutch yellow potatoes
Seasoning Mix:
2 tablespoons dried chives
2 tablespoons dried basil
1 tablespoon garlic powder
1 tablespoon adobo seasoning
1 tablespoon ground black pepper
1 teaspoon salt, or to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.
6 chicken thighs
6 chicken drumsticks
12 slices center-cut bacon
salt and black pepper to taste
1 onion, coarsely chopped
1 1/2 pounds baby Dutch yellow potatoes
Seasoning Mix:
2 tablespoons dried chives
2 tablespoons dried basil
1 tablespoon garlic powder
1 tablespoon adobo seasoning
1 tablespoon ground black pepper
1 teaspoon salt, or to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.
Recipe : Broccoli Fish Bake
Ingredients
1 (10 ounce) package frozen broccoli spears, cooked and drained
1 pound fresh or thawed frozen firm white fish fillets (cod, haddock or halibut)
1 (10.75 ounce) can Campbell's� Condensed Cream of Broccoli Soup
1/3 cup milk
1/4 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 teaspoon butter, melted
1/8 teaspoon paprika
Directions
Arrange broccoli in 2-quart shallow baking dish. Top with fish. Mix soup and milk and pour over fish. Sprinkle with cheese.
Mix bread crumbs, butter and paprika and sprinkle on top. Bake at 450 degrees F for 20 minutes or until fish is done.
1 (10 ounce) package frozen broccoli spears, cooked and drained
1 pound fresh or thawed frozen firm white fish fillets (cod, haddock or halibut)
1 (10.75 ounce) can Campbell's� Condensed Cream of Broccoli Soup
1/3 cup milk
1/4 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 teaspoon butter, melted
1/8 teaspoon paprika
Directions
Arrange broccoli in 2-quart shallow baking dish. Top with fish. Mix soup and milk and pour over fish. Sprinkle with cheese.
Mix bread crumbs, butter and paprika and sprinkle on top. Bake at 450 degrees F for 20 minutes or until fish is done.
Recipe : Apple-Stuffed Acorn Squash
Ingredients
1 medium acorn squash
1 cup chopped, peeled apple
4 teaspoons honey
2 teaspoons butter
1/8 teaspoon ground cinnamon
Directions
Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan. Fill centers with apple. Cover and bake at 400 degrees F for 30 minutes.
In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered, 25-30 minutes longer or until tender.
1 medium acorn squash
1 cup chopped, peeled apple
4 teaspoons honey
2 teaspoons butter
1/8 teaspoon ground cinnamon
Directions
Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan. Fill centers with apple. Cover and bake at 400 degrees F for 30 minutes.
In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered, 25-30 minutes longer or until tender.
Recipe : Barbeque Sauce I
Ingredients
6 tablespoons lemon juice
1/2 cup cider vinegar
1 tablespoon brown sugar
1/4 cup Worcestershire sauce
1 cup ketchup
1/2 teaspoon mustard powder
Directions
In a small saucepan over low heat, combine the lemon juice, vinegar, brown sugar, Worcestershire sauce, ketchup and mustard powder and stir well. Simmer for 10 minutes, remove from heat and allow to cool.
6 tablespoons lemon juice
1/2 cup cider vinegar
1 tablespoon brown sugar
1/4 cup Worcestershire sauce
1 cup ketchup
1/2 teaspoon mustard powder
Directions
In a small saucepan over low heat, combine the lemon juice, vinegar, brown sugar, Worcestershire sauce, ketchup and mustard powder and stir well. Simmer for 10 minutes, remove from heat and allow to cool.
Recipe : Breakfast Sausage Casserole
Ingredients
1 pound breakfast sausage
8 slices bread, cubed
4 cups shredded Cheddar cheese
1/2 teaspoon salt
3/4 teaspoon dry mustard powder
2 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
Directions
Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.
1 pound breakfast sausage
8 slices bread, cubed
4 cups shredded Cheddar cheese
1/2 teaspoon salt
3/4 teaspoon dry mustard powder
2 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
Directions
Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.
Recipe : Brown Lady Drink
Ingredients
2 tablespoons vodka
2 tablespoons Irish cream liqueur
2 tablespoons rum cream liqueur
2 tablespoons coffee flavored liqueur
1/4 cup coconut cream
1 1/2 cups ice cubes
Directions
In a blender, combine the vodka, Irish cream liqueur, rum cream liqueur, coconut cream and ice cubes. Cover, and blend for about 1 minute. Pour into two glasses.
2 tablespoons vodka
2 tablespoons Irish cream liqueur
2 tablespoons rum cream liqueur
2 tablespoons coffee flavored liqueur
1/4 cup coconut cream
1 1/2 cups ice cubes
Directions
In a blender, combine the vodka, Irish cream liqueur, rum cream liqueur, coconut cream and ice cubes. Cover, and blend for about 1 minute. Pour into two glasses.
Recipe : Boston Cooler
Ingredients
1 (12 fluid ounce) can or bottle ginger ale
3 scoops vanilla ice cream
Directions
Combine the ginger ale and ice cream in a blender; blend until smooth.
1 (12 fluid ounce) can or bottle ginger ale
3 scoops vanilla ice cream
Directions
Combine the ginger ale and ice cream in a blender; blend until smooth.
Recipe : Best Rolls Ever!
Ingredients
2 cups water
1 cup butter
1 cup white sugar
1/2 cup water
1 teaspoon white sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 1/2 cups self-rising flour
Directions
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
In another bowl, mix 1 cup sugar and eggs.
In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.
2 cups water
1 cup butter
1 cup white sugar
1/2 cup water
1 teaspoon white sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 1/2 cups self-rising flour
Directions
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
In another bowl, mix 1 cup sugar and eggs.
In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.
Recipe : Brandied Shrimp with Pasta
Ingredients
1 (16 ounce) package dry fettuccini noodles
1/4 cup olive oil
1 pound shrimp, peeled and deveined
6 green onions, thinly sliced
4 cloves garlic, thinly sliced
1/4 cup brandy
2 large tomatoes, diced
1/2 cup dry white wine
1/2 cup butter
1/2 cup chopped fresh basil
2 teaspoons salt
1 teaspoon pepper
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a large skillet over medium heat. Saute shrimp until pink. Stir in green onions, garlic and brandy. Carefully ignite brandy with a match, or the gas flame. Cook for 2 minutes. Add chopped tomatoes, and cook 2 minutes. Stir in wine and butter, and season with basil, salt and pepper. Cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated.
1 (16 ounce) package dry fettuccini noodles
1/4 cup olive oil
1 pound shrimp, peeled and deveined
6 green onions, thinly sliced
4 cloves garlic, thinly sliced
1/4 cup brandy
2 large tomatoes, diced
1/2 cup dry white wine
1/2 cup butter
1/2 cup chopped fresh basil
2 teaspoons salt
1 teaspoon pepper
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a large skillet over medium heat. Saute shrimp until pink. Stir in green onions, garlic and brandy. Carefully ignite brandy with a match, or the gas flame. Cook for 2 minutes. Add chopped tomatoes, and cook 2 minutes. Stir in wine and butter, and season with basil, salt and pepper. Cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated.
Recipe : Apricot-Glazed Shrimp
Ingredients
2 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons apricot preserves
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame seeds, toasted
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1/4 cup sliced green onions
1 garlic clove, minced
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sliced water chestnuts, drained
1 1/2 cups hot cooked rice
Directions
In a bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside. In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.
2 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons apricot preserves
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame seeds, toasted
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1/4 cup sliced green onions
1 garlic clove, minced
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sliced water chestnuts, drained
1 1/2 cups hot cooked rice
Directions
In a bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside. In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.
Recipe : After-School Gingersnaps
Ingredients
3/4 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup dark molasses
1 egg, beaten
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
Directions
In a mixing bowl, cream butter, sugars, molasses and egg. Combine flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8-in. thickness and cut into desired shapes. Place on ungreased baking sheets. Bake at 375 degrees F for 5-6 minutes or until set (do not overbake). Remove from pan to cool on wire racks.
3/4 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup dark molasses
1 egg, beaten
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
Directions
In a mixing bowl, cream butter, sugars, molasses and egg. Combine flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8-in. thickness and cut into desired shapes. Place on ungreased baking sheets. Bake at 375 degrees F for 5-6 minutes or until set (do not overbake). Remove from pan to cool on wire racks.
Recipe : Brownie Frosting
Ingredients
6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Directions
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.
6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Directions
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.
Recipe : Apple Crisp IV
Ingredients
2 cups all-purpose flour
2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups packed brown sugar
1 1/2 cups butter
2 quarts peeled, cored and sliced apples
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.
2 cups all-purpose flour
2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups packed brown sugar
1 1/2 cups butter
2 quarts peeled, cored and sliced apples
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.
Recipe : Aaron's Missouri Burger
Ingredients
1 pound lean ground beef
2 teaspoons onion powder
1/4 cup honey mustard
1 teaspoon garlic powder
2 teaspoons crushed red pepper
1/2 teaspoon salt
1/4 cup brown sugar
2 tablespoons olive oil
4 slices Swiss cheese (optional)
4 hamburger buns
Directions
Mix the ground beef, onion powder, honey mustard, garlic powder, crushed red pepper, salt, and brown sugar in a large bowl. Shape into 4 patties.
Heat the olive oil in a large skillet over medium heat. Cook the burgers, turning occasionally, to desired temperature, 15 to 20 minutes for well done. Top each patty with a slice of Swiss cheese shortly before removing from the skillet; serve on hamburger buns.
1 pound lean ground beef
2 teaspoons onion powder
1/4 cup honey mustard
1 teaspoon garlic powder
2 teaspoons crushed red pepper
1/2 teaspoon salt
1/4 cup brown sugar
2 tablespoons olive oil
4 slices Swiss cheese (optional)
4 hamburger buns
Directions
Mix the ground beef, onion powder, honey mustard, garlic powder, crushed red pepper, salt, and brown sugar in a large bowl. Shape into 4 patties.
Heat the olive oil in a large skillet over medium heat. Cook the burgers, turning occasionally, to desired temperature, 15 to 20 minutes for well done. Top each patty with a slice of Swiss cheese shortly before removing from the skillet; serve on hamburger buns.
Recipe : Almond Puff Cake
Ingredients
1/2 cup butter
1/4 teaspoon salt
1 cup water
1/4 cup blanched slivered almonds
1 cup all-purpose flour
2 cups heavy cream
1 cup confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan over medium-high heat, combine butter, salt, water and almonds. Bring to a boil and stir in flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until thoroughly incorporated. Transfer dough to a pastry bag with a number 8 star tip, and pipe pastry in an 8-inch ring, one inch wide, on a baking sheet.
Bake 50 minutes, or until puffed, set and golden brown. Cool on wire rack.
While pastry is baking, combine cream, sugar, vanilla and almond extracts in a medium bowl and chill in refrigerator for 1 hour. Remove from refrigerator and whip with electric mixer until stiff peaks form.
Split cooled ring in half lengthwise using a sharp knife. Scoop out any soft dough. Place bottom half on serving plate, and fill with whipped cream. Place other half of ring on top, sprinkle with confectioners' sugar and serve.
1/2 cup butter
1/4 teaspoon salt
1 cup water
1/4 cup blanched slivered almonds
1 cup all-purpose flour
2 cups heavy cream
1 cup confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan over medium-high heat, combine butter, salt, water and almonds. Bring to a boil and stir in flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until thoroughly incorporated. Transfer dough to a pastry bag with a number 8 star tip, and pipe pastry in an 8-inch ring, one inch wide, on a baking sheet.
Bake 50 minutes, or until puffed, set and golden brown. Cool on wire rack.
While pastry is baking, combine cream, sugar, vanilla and almond extracts in a medium bowl and chill in refrigerator for 1 hour. Remove from refrigerator and whip with electric mixer until stiff peaks form.
Split cooled ring in half lengthwise using a sharp knife. Scoop out any soft dough. Place bottom half on serving plate, and fill with whipped cream. Place other half of ring on top, sprinkle with confectioners' sugar and serve.
Recipe : Brownie Frosting
Ingredients
6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Directions
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.
6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Directions
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.
Recipe : Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!
Ingredients
2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
Directions
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
Directions
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
Recipe : !Ole! Party Salsa
Ingredients
1/2 cup Hidden Valley� Original Ranch� Salad Dressing
1/2 cup thick and chunky mild salsa
Fresh chopped tomatoes and diced green chilies (optional)
Tortilla chips
Directions
Combine Ranch, salsa, tomatoes and chilies, if desired. Chill 1 hour. Serve with tortilla chips.
1/2 cup Hidden Valley� Original Ranch� Salad Dressing
1/2 cup thick and chunky mild salsa
Fresh chopped tomatoes and diced green chilies (optional)
Tortilla chips
Directions
Combine Ranch, salsa, tomatoes and chilies, if desired. Chill 1 hour. Serve with tortilla chips.
Recipe : Apple Chutney
Ingredients
15 tart apples - peeled, cored, and finely chopped
1 yellow onion, quartered
3 (1 inch) pieces fresh ginger root, peeled
1 cup white wine vinegar
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Directions
In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.
15 tart apples - peeled, cored, and finely chopped
1 yellow onion, quartered
3 (1 inch) pieces fresh ginger root, peeled
1 cup white wine vinegar
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Directions
In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.
Recipe : Baked Potato Salad with Dill
Ingredients
4 baking potatoes
4 ounces fresh bean sprouts
1/4 cup coarsely chopped walnuts
4 celery, thinly sliced
4 radishes, sliced
3 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh parsley
1/3 cup mayonnaise
2 tablespoons lemon juice
4 teaspoons Dijon-style prepared mustard
1/4 teaspoon curry powder
Directions
Preheat over to 400 degrees F (200 degrees C). Pierce the potatoes with a fork, and bake in the preheated over for about an hour, or until tender. Remove from oven, let cool, and then chill until cold.
Peel and cube the potatoes, and then add to a large bowl along with the bean sprouts, walnuts, celery, radishes, dill weed and parsley.
Whisk together the mayonnaise, lemon juice, mustard and curry powder.
Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.
4 baking potatoes
4 ounces fresh bean sprouts
1/4 cup coarsely chopped walnuts
4 celery, thinly sliced
4 radishes, sliced
3 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh parsley
1/3 cup mayonnaise
2 tablespoons lemon juice
4 teaspoons Dijon-style prepared mustard
1/4 teaspoon curry powder
Directions
Preheat over to 400 degrees F (200 degrees C). Pierce the potatoes with a fork, and bake in the preheated over for about an hour, or until tender. Remove from oven, let cool, and then chill until cold.
Peel and cube the potatoes, and then add to a large bowl along with the bean sprouts, walnuts, celery, radishes, dill weed and parsley.
Whisk together the mayonnaise, lemon juice, mustard and curry powder.
Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.
Recipe : Brenda's Apple and Pomegranate Crisp
Ingredients
4 medium apples - peeled, cored and sliced
1/2 pomegranate, skin and light-colored membrane removed
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup unsalted butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
Bake for 45 minutes in the preheated oven, until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.
4 medium apples - peeled, cored and sliced
1/2 pomegranate, skin and light-colored membrane removed
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup unsalted butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
Bake for 45 minutes in the preheated oven, until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.
Recipe : Bacon Chicken II
Ingredients
4 skinless, boneless chicken breast halves
1 (18 ounce) bottle honey barbecue sauce
1 pound sliced bacon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Wash chicken and pat dry, then place in a 9x13 inch baking dish. Smother chicken with 1/2 of the barbecue sauce, then layer bacon slices cross-ways on top. Pour remaining 1/2 of barbecue sauce over all.
Bake at 350 degrees F (175 degrees C) for about 45 minutes or until chicken is cooked through and juices run clear. Serve one chicken breast per person with just the crispy, top pieces of bacon.
4 skinless, boneless chicken breast halves
1 (18 ounce) bottle honey barbecue sauce
1 pound sliced bacon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Wash chicken and pat dry, then place in a 9x13 inch baking dish. Smother chicken with 1/2 of the barbecue sauce, then layer bacon slices cross-ways on top. Pour remaining 1/2 of barbecue sauce over all.
Bake at 350 degrees F (175 degrees C) for about 45 minutes or until chicken is cooked through and juices run clear. Serve one chicken breast per person with just the crispy, top pieces of bacon.
Recipe : Breakfast Sausage Casserole
Ingredients
1 (12 ounce) package fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups shredded sharp Cheddar cheese
2 (12 fluid ounce) cans NESTLE� CARNATION� Evaporated Milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
ground black pepper to taste
Directions
GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
PREHEAT oven to 325 degrees F.
BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.
1 (12 ounce) package fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups shredded sharp Cheddar cheese
2 (12 fluid ounce) cans NESTLE� CARNATION� Evaporated Milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
ground black pepper to taste
Directions
GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
PREHEAT oven to 325 degrees F.
BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.
Recipe : 5 Minute Microwave Cornbread
Ingredients
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
Directions
Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
Directions
Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.
Monday, May 30, 2011
Recipe : Blackberry Wine Cake II
Ingredients
1 (18.25 ounce) package white cake mix
1 (3 ounce) package blackberry flavored gelatin
1/2 cup vegetable oil
1 cup blackberry wine
1 1/2 cups confectioners' sugar
1/2 cup blackberry wine
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
To make the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.
1 (18.25 ounce) package white cake mix
1 (3 ounce) package blackberry flavored gelatin
1/2 cup vegetable oil
1 cup blackberry wine
1 1/2 cups confectioners' sugar
1/2 cup blackberry wine
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
To make the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.
Recipe : Apple Cream Pie
Ingredients
4 cups thinly sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
4 tablespoons butter
2 cups half-and-half
1 recipe pastry for a 9 inch single crust pie
Directions
Place apples in pie shell. Mix together sugar, flour, nutmeg, and cinnamon. Sprinkle this mixture over apples in shell.
Melt the butter or margarine and stir into cream. Pour liquids over apples.
Bake at 375 degrees F (190 degrees C) for 35 minutes.
4 cups thinly sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
4 tablespoons butter
2 cups half-and-half
1 recipe pastry for a 9 inch single crust pie
Directions
Place apples in pie shell. Mix together sugar, flour, nutmeg, and cinnamon. Sprinkle this mixture over apples in shell.
Melt the butter or margarine and stir into cream. Pour liquids over apples.
Bake at 375 degrees F (190 degrees C) for 35 minutes.
Recipe : Brown Sugar Brats
Ingredients
3 pounds fresh bratwurst sausages
5 large apples - peeled, cored and sliced
6 onions, sliced
1 (16 ounce) package brown sugar
1 cup water
Directions
Place the brats into the bottom of a large electric covered roaster (such as a Nesco�). Layer the apples, then the onions, then the brown sugar over the brats. Pour the water over the ingredients.
Cover the roaster and cook the brats at 325 degrees F (165 degrees C) for 3 hours. Brats will look dark and candied when ready.
3 pounds fresh bratwurst sausages
5 large apples - peeled, cored and sliced
6 onions, sliced
1 (16 ounce) package brown sugar
1 cup water
Directions
Place the brats into the bottom of a large electric covered roaster (such as a Nesco�). Layer the apples, then the onions, then the brown sugar over the brats. Pour the water over the ingredients.
Cover the roaster and cook the brats at 325 degrees F (165 degrees C) for 3 hours. Brats will look dark and candied when ready.
Recipe : Brownie cookies
Ingredients
3/4 cup vegetable oil
2 cups white sugar
2/3 cup cocoa powder
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup chopped walnuts (optional)
1/4 cup confectioners' sugar
Directions
In a small mixing bowl combine flour and baking powder.
Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
Bake cookies for 12 to 15 minutes.
3/4 cup vegetable oil
2 cups white sugar
2/3 cup cocoa powder
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup chopped walnuts (optional)
1/4 cup confectioners' sugar
Directions
In a small mixing bowl combine flour and baking powder.
Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
Bake cookies for 12 to 15 minutes.
Recipe : 4-H Corn Special
Ingredients
1 pound ground beef
1 small onion, finely chopped
1 1/2 cups cooked rice
2 cups seeded, chopped fresh tomatoes
2 cups fresh, frozen or canned sweet corn
salt and pepper to taste
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 cup crushed saltine crackers
1/4 cup butter or margarine, melted
Directions
In a large skillet, brown beef and onion; drain. Stir in rice, tomatoes, corn, salt, pepper, Worcestershire sauce and hot pepper sauce. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Combine cracker crumbs and butter; sprinkle on top. Bake at 350 degrees F for 30 minutes.
1 pound ground beef
1 small onion, finely chopped
1 1/2 cups cooked rice
2 cups seeded, chopped fresh tomatoes
2 cups fresh, frozen or canned sweet corn
salt and pepper to taste
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 cup crushed saltine crackers
1/4 cup butter or margarine, melted
Directions
In a large skillet, brown beef and onion; drain. Stir in rice, tomatoes, corn, salt, pepper, Worcestershire sauce and hot pepper sauce. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Combine cracker crumbs and butter; sprinkle on top. Bake at 350 degrees F for 30 minutes.
Recipe : Almond Crescent Buns
Ingredients
1/4 cup margarine, softened
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
2 tablespoons milk
3/8 teaspoon almond extract
2 (8 ounce) cans refrigerated crescent rolls
2 tablespoons butter, melted
1/4 cup chopped toasted almonds
1/2 cup confectioners' sugar
Directions
Preheat oven to 375 degrees F (195 degrees C).
Combine softened butter or margarine, brown sugar, flour, 1 tablespoon milk, and 1/8 teaspoon almond extract. Mix well. Spoon mixture into 12 ungreased muffin cups.
Separate dough into 4 long rectangles. Firmly press perforations to seal. Combine melted butter and 1/8 teaspoon almond extract; brush on dough. Sprinkle with nuts, and roll dough up jellyroll fashion. Cut each roll of dough into 3 slices. Place in muffin cups.
Place muffin pan on a baking sheet. Bake for 15 to 20 minutes, or until golden brown. When done, invert rolls immediately onto cooling rack.
Combine confectioners' sugar, 1 tablespoon milk, and 1/8 teaspoon almond extract. Drizzle over hot rolls.
1/4 cup margarine, softened
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
2 tablespoons milk
3/8 teaspoon almond extract
2 (8 ounce) cans refrigerated crescent rolls
2 tablespoons butter, melted
1/4 cup chopped toasted almonds
1/2 cup confectioners' sugar
Directions
Preheat oven to 375 degrees F (195 degrees C).
Combine softened butter or margarine, brown sugar, flour, 1 tablespoon milk, and 1/8 teaspoon almond extract. Mix well. Spoon mixture into 12 ungreased muffin cups.
Separate dough into 4 long rectangles. Firmly press perforations to seal. Combine melted butter and 1/8 teaspoon almond extract; brush on dough. Sprinkle with nuts, and roll dough up jellyroll fashion. Cut each roll of dough into 3 slices. Place in muffin cups.
Place muffin pan on a baking sheet. Bake for 15 to 20 minutes, or until golden brown. When done, invert rolls immediately onto cooling rack.
Combine confectioners' sugar, 1 tablespoon milk, and 1/8 teaspoon almond extract. Drizzle over hot rolls.
Recipe : Beef and Sausage Soup
Ingredients
1 tablespoon cooking oil
1 pound beef stew meat, cut into 1/2-inch cubes
1 pound bulk Italian sausage, shaped into balls
1 (28 ounce) can tomatoes with juice, chopped
3 1/2 cups water
1 cup chopped onion
1 teaspoon salt
1/2 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce
2 cups peeled, cubed potatoes
1 cup sliced celery
Directions
In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Remove with a slotted spoon and set aside. Brown sausage on all sides. Drain fat. Return beef to Dutch oven and add remaining ingredients except potatoes and celery. Bring to a boil; reduce heat and simmer, covered, until beef is tender, about 1-1/2 hours. Add the potatoes and celery. Simmer, covered, until vegetables are tender, about 30 minutes.
1 tablespoon cooking oil
1 pound beef stew meat, cut into 1/2-inch cubes
1 pound bulk Italian sausage, shaped into balls
1 (28 ounce) can tomatoes with juice, chopped
3 1/2 cups water
1 cup chopped onion
1 teaspoon salt
1/2 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce
2 cups peeled, cubed potatoes
1 cup sliced celery
Directions
In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Remove with a slotted spoon and set aside. Brown sausage on all sides. Drain fat. Return beef to Dutch oven and add remaining ingredients except potatoes and celery. Bring to a boil; reduce heat and simmer, covered, until beef is tender, about 1-1/2 hours. Add the potatoes and celery. Simmer, covered, until vegetables are tender, about 30 minutes.
Recipe : Blackberry Pie III
Ingredients
1 recipe pastry for a 9 inch double crust pie
4 cups fresh blackberries
3 tablespoons all-purpose flour
1 cup white sugar
1 tablespoon lemon juice
1 tablespoon butter
Directions
Preheat oven to 450 degrees F (230 degrees C).
Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries.
Combine berries, flour, sugar, and lemon juice. Spoon into pie shell, and dot with butter or margarine. Cover with top crust, and slash in several places.
Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.
1 recipe pastry for a 9 inch double crust pie
4 cups fresh blackberries
3 tablespoons all-purpose flour
1 cup white sugar
1 tablespoon lemon juice
1 tablespoon butter
Directions
Preheat oven to 450 degrees F (230 degrees C).
Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries.
Combine berries, flour, sugar, and lemon juice. Spoon into pie shell, and dot with butter or margarine. Cover with top crust, and slash in several places.
Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.
Recipe : Apple Raisin Bread
Ingredients
2 (.25 ounce) packages active dry yeast
1 1/2 cups warm water (110 degrees to 115 degrees), divided
1 teaspoon sugar
3 eggs, beaten
1 cup applesauce
1/2 cup honey
1/2 cup vegetable oil
2 teaspoons salt
8 cups all-purpose flour
1 1/2 cups peeled, diced apples
1 1/2 cups raisins
2 tablespoons lemon juice
2 tablespoons cornmeal
1 egg, beaten
sugar
Directions
In a small bowl, combine yeast, 1/2 cup water and sugar; set aside. In a large bowl, combine eggs, applesauce, honey, oil, salt and remaining water; mix well. Stir in yeast mixture. Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and turn over in bowl. Cover and let rise 30 minutes. In a small bowl, combine apples, raisins and lemon juice. Divide dough into three parts; knead one-third of the apple mixture into each part. Shape each into round flat balls. Place each in a greased 8-in. round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour. Brush each loaf with egg and sprinkle with sugar. Bake at 350 degrees F for 30 to 35 minutes or until brown sounds hollow when tapped.
2 (.25 ounce) packages active dry yeast
1 1/2 cups warm water (110 degrees to 115 degrees), divided
1 teaspoon sugar
3 eggs, beaten
1 cup applesauce
1/2 cup honey
1/2 cup vegetable oil
2 teaspoons salt
8 cups all-purpose flour
1 1/2 cups peeled, diced apples
1 1/2 cups raisins
2 tablespoons lemon juice
2 tablespoons cornmeal
1 egg, beaten
sugar
Directions
In a small bowl, combine yeast, 1/2 cup water and sugar; set aside. In a large bowl, combine eggs, applesauce, honey, oil, salt and remaining water; mix well. Stir in yeast mixture. Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and turn over in bowl. Cover and let rise 30 minutes. In a small bowl, combine apples, raisins and lemon juice. Divide dough into three parts; knead one-third of the apple mixture into each part. Shape each into round flat balls. Place each in a greased 8-in. round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour. Brush each loaf with egg and sprinkle with sugar. Bake at 350 degrees F for 30 to 35 minutes or until brown sounds hollow when tapped.
Recipe : Best Chilled Beets
Ingredients
3 (15 ounce) cans sliced beets
2 tablespoons cornstarch
1 cup vinegar
12 teaspoons salt
3 tablespoons vegetable oil
3 tablespoons ketchup
1 teaspoon vanilla extract
25 whole cloves, tied in a cheesecloth bag
Directions
Drain the beets, reserving 1-1/2 cups of juice in a large saucepan. Add cornstarch to juice and mix well. Add beets and remaining ingredients; bring to a boil. Reduce heat and simmer until the sauce is slightly thickened, stirring often. Remove the spice bag. Cover and refrigerate overnight.
3 (15 ounce) cans sliced beets
2 tablespoons cornstarch
1 cup vinegar
12 teaspoons salt
3 tablespoons vegetable oil
3 tablespoons ketchup
1 teaspoon vanilla extract
25 whole cloves, tied in a cheesecloth bag
Directions
Drain the beets, reserving 1-1/2 cups of juice in a large saucepan. Add cornstarch to juice and mix well. Add beets and remaining ingredients; bring to a boil. Reduce heat and simmer until the sauce is slightly thickened, stirring often. Remove the spice bag. Cover and refrigerate overnight.
Recipe : Best Ever Meatloaf I
Ingredients
1 1/2 pounds lean ground beef
1 cup tomato juice
3/4 cup rolled oats
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine meat, tomato juice, oats, egg, chopped onion, salt and pepper. Mix lightly but thoroughly. Press into 8x4 inch loaf pan.
Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving.
1 1/2 pounds lean ground beef
1 cup tomato juice
3/4 cup rolled oats
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine meat, tomato juice, oats, egg, chopped onion, salt and pepper. Mix lightly but thoroughly. Press into 8x4 inch loaf pan.
Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving.
Recipe : Almost Stuffed Peppers
Ingredients
1 pound ground beef
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 large green pepper cut into 1/4-inch slices
1 medium onion, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1 1/2 cups uncooked instant rice
Directions
In a large skillet, brown beef; drain. Set beef aside and keep warm.
In the same skillet, combine water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender.
Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in beef; return to the stove and heat through.
1 pound ground beef
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 large green pepper cut into 1/4-inch slices
1 medium onion, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1 1/2 cups uncooked instant rice
Directions
In a large skillet, brown beef; drain. Set beef aside and keep warm.
In the same skillet, combine water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender.
Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in beef; return to the stove and heat through.
Recipe : Bella's Rosemary Red Potatoes
Ingredients
6 red potatoes, scrubbed and cut into wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.
6 red potatoes, scrubbed and cut into wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.
Recipe : Black Beans with Pico de Gallo
Ingredients
1 large tomato, diced
2 tablespoons chopped red onion
1/2 cup chopped cilantro
1/2 teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water
Directions
Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.
1 large tomato, diced
2 tablespoons chopped red onion
1/2 cup chopped cilantro
1/2 teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water
Directions
Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.
Recipe : Almond Brittle Torte
Ingredients
1 1/2 cups sugar
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon instant coffee granules
3 teaspoons baking soda
1 cup slivered almonds
8 eggs, separated
1/4 cup water
3 teaspoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups cake flour
1 1/2 cups sugar, divided
1 teaspoon cream of tartar
1 teaspoon salt
3 1/2 cups whipping cream, whipped
Directions
Line a 13-in. x 9-in. x 2-in. baking pan with foil; butter the foil and set aside. In a saucepan, combine the sugar, water, corn syrup and coffee granules. bring to a boil over medium-high heat, stirring constantly, until a candy thermometer reads 290 degrees F. Sprinkle with baking soda, stirring constantly (mixture will foam). Stir in the almonds. Pour into prepared pan. Cool completely.
In a large mixing bowl, combine the egg yolks, water, lemon juice and vanilla; mix well. Combine flour and 3/4 cup sugar; add to egg yolk mixture and mix well. In a small mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time. Fold into the batter. Pour into an ungreased 10-in. tube pan. Bake at 350 degrees F for 50-55 minutes or until cake springs back when lightly touched. Cool on a wire rack.
Remove cake from pan. Split horizontally into four layers. Place bottom layer on a serving plate; spread with about 3/4 cup whipped cream over top and sides of cake; sprinkle with remaining brittle. Refrigerate until serving.
1 1/2 cups sugar
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon instant coffee granules
3 teaspoons baking soda
1 cup slivered almonds
8 eggs, separated
1/4 cup water
3 teaspoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups cake flour
1 1/2 cups sugar, divided
1 teaspoon cream of tartar
1 teaspoon salt
3 1/2 cups whipping cream, whipped
Directions
Line a 13-in. x 9-in. x 2-in. baking pan with foil; butter the foil and set aside. In a saucepan, combine the sugar, water, corn syrup and coffee granules. bring to a boil over medium-high heat, stirring constantly, until a candy thermometer reads 290 degrees F. Sprinkle with baking soda, stirring constantly (mixture will foam). Stir in the almonds. Pour into prepared pan. Cool completely.
In a large mixing bowl, combine the egg yolks, water, lemon juice and vanilla; mix well. Combine flour and 3/4 cup sugar; add to egg yolk mixture and mix well. In a small mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time. Fold into the batter. Pour into an ungreased 10-in. tube pan. Bake at 350 degrees F for 50-55 minutes or until cake springs back when lightly touched. Cool on a wire rack.
Remove cake from pan. Split horizontally into four layers. Place bottom layer on a serving plate; spread with about 3/4 cup whipped cream over top and sides of cake; sprinkle with remaining brittle. Refrigerate until serving.
Recipe : 7-Layer Meatless Tortilla Pie
Ingredients
2 (15 ounce) cans pinto beans, drained
1 cup Pace� Picante Sauce
1/4 teaspoon garlic powder
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, drained
1 small tomato, chopped
7 (8 inch) flour tortillas
2 cups shredded Cheddar cheese
Directions
Mash pinto beans. Stir in 3/4 cup picante sauce and garlic.
Mix remaining picante sauce, cilantro, black beans and tomato.
Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2-inch of edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat layers twice more. Top with remaining tortilla and spread with remaining pinto bean mixture. Cover with foil.
Bake at 400 degrees F for 40 minutes or until hot. Uncover. Top with remaining cheese. Cut into wedges. Serve with additional picante sauce and sprinkle with additional cilantro if desired.
2 (15 ounce) cans pinto beans, drained
1 cup Pace� Picante Sauce
1/4 teaspoon garlic powder
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, drained
1 small tomato, chopped
7 (8 inch) flour tortillas
2 cups shredded Cheddar cheese
Directions
Mash pinto beans. Stir in 3/4 cup picante sauce and garlic.
Mix remaining picante sauce, cilantro, black beans and tomato.
Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2-inch of edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat layers twice more. Top with remaining tortilla and spread with remaining pinto bean mixture. Cover with foil.
Bake at 400 degrees F for 40 minutes or until hot. Uncover. Top with remaining cheese. Cut into wedges. Serve with additional picante sauce and sprinkle with additional cilantro if desired.
Recipe : Almond-Topped Carrots
Ingredients
2 pounds carrots, julienned
2 cups water
1/2 cup golden raisins
1/2 cup butter or margarine, melted
6 tablespoons honey
2 tablespoons lemon juice
1/2 teaspoon ground ginger
Dash pepper
1/2 cup slivered almonds, toasted
Directions
In a saucepan, bring carrots and water to a boil. Reduce heat. Cover and cook for 10 minutes or until crisp-tender; drain. Add the raisins, butter, honey, lemon juice, ginger and pepper. Place in a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 35 minutes or until the carrots are tender. Sprinkle with almonds before serving.
2 pounds carrots, julienned
2 cups water
1/2 cup golden raisins
1/2 cup butter or margarine, melted
6 tablespoons honey
2 tablespoons lemon juice
1/2 teaspoon ground ginger
Dash pepper
1/2 cup slivered almonds, toasted
Directions
In a saucepan, bring carrots and water to a boil. Reduce heat. Cover and cook for 10 minutes or until crisp-tender; drain. Add the raisins, butter, honey, lemon juice, ginger and pepper. Place in a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 35 minutes or until the carrots are tender. Sprinkle with almonds before serving.
Recipe : Argentine Meat Empanadas
Ingredients
1/2 cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
3/4 teaspoon hot paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
1/4 cup raisins
1/2 cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed
Directions
In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.
1/2 cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
3/4 teaspoon hot paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
1/4 cup raisins
1/2 cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed
Directions
In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.
Recipe : Amy's Best Ever Onion Rings
Ingredients
2 cups oil for frying, or as needed
1 large red onion, sliced and separated into rings
1/4 cup seasoned salt
1 1/2 cups all-purpose flour
salt to taste
Directions
Heat the oil in a deep-fryer or heavy skillet to 365 degrees F (185 degrees C).
Place the onion rings in a bag or bowl. Mix together the seasoned salt and flour, and pour in with the onion. Fry in the hot oil until lightly golden brown. You may need to gently stir the rings as the fry to brown them evenly. Drain on paper towels, and season with salt to taste.
2 cups oil for frying, or as needed
1 large red onion, sliced and separated into rings
1/4 cup seasoned salt
1 1/2 cups all-purpose flour
salt to taste
Directions
Heat the oil in a deep-fryer or heavy skillet to 365 degrees F (185 degrees C).
Place the onion rings in a bag or bowl. Mix together the seasoned salt and flour, and pour in with the onion. Fry in the hot oil until lightly golden brown. You may need to gently stir the rings as the fry to brown them evenly. Drain on paper towels, and season with salt to taste.
Recipe : Aunt Peg's Chowder
Ingredients
1 tablespoon vegetable oil
1 large onion, sliced
1/4 pound zucchini, chopped
1 (8 ounce) can garbanzo beans, with liquid
1 (8 ounce) can whole peeled tomatoes with liquid, chopped
3/4 cup dry white wine
3 tablespoons butter, melted
1 teaspoon minced garlic
1 teaspoon dried basil
1/2 cup heavy cream
1/2 cup shredded Monterey Jack cheese
1/2 cup grated Romano cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.
1 tablespoon vegetable oil
1 large onion, sliced
1/4 pound zucchini, chopped
1 (8 ounce) can garbanzo beans, with liquid
1 (8 ounce) can whole peeled tomatoes with liquid, chopped
3/4 cup dry white wine
3 tablespoons butter, melted
1 teaspoon minced garlic
1 teaspoon dried basil
1/2 cup heavy cream
1/2 cup shredded Monterey Jack cheese
1/2 cup grated Romano cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.
Recipe : Almond Chocolate Biscotti
Ingredients
1 (18.25 ounce) package chocolate cake mix
1 cup all-purpose flour
1/2 cup butter or margarine, melted
1/4 cup chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 cup miniature semisweet chocolate chips
1 (10 ounce) package vanilla or white chips
2 tablespoons shortening
Directions
In a large mixing bowl, combine the dry cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well. Stir in the almonds and miniature chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-in. log.
Bake at 350 degrees F for 30-35 minutes o until firm to the touch. Cool for 15 minutes. Transfer to a cutting board; carefully cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool.
In a small heavy saucepan over low heat, melt vanilla chips and shortening. Drizzle over biscotti; let stand until hardened. Store in an airtight container.
1 (18.25 ounce) package chocolate cake mix
1 cup all-purpose flour
1/2 cup butter or margarine, melted
1/4 cup chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 cup miniature semisweet chocolate chips
1 (10 ounce) package vanilla or white chips
2 tablespoons shortening
Directions
In a large mixing bowl, combine the dry cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well. Stir in the almonds and miniature chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-in. log.
Bake at 350 degrees F for 30-35 minutes o until firm to the touch. Cool for 15 minutes. Transfer to a cutting board; carefully cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool.
In a small heavy saucepan over low heat, melt vanilla chips and shortening. Drizzle over biscotti; let stand until hardened. Store in an airtight container.
Recipe : Baked Garlic Parmesan Chicken
Ingredients
2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Recipe : Austrian Tea Cakes
Ingredients
1 cup butter, softened
1/4 cup powdered sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 cups ground hazelnuts or almonds
powdered sugar for dusting
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, 1/4 cup powdered sugar, and vanilla until smooth and light. Add the flour, salt, and ground hazelnuts; stir together until well combined. Chill dough for 1 hour, then drop onto greased cookie sheets in rounded teaspoons.
Bake in preheated oven for 25 minutes. Allow to cool for 10 minutes, then roll in powdered sugar. Cool completely on a wire rack, then roll in powdered sugar once again.
1 cup butter, softened
1/4 cup powdered sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 cups ground hazelnuts or almonds
powdered sugar for dusting
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, 1/4 cup powdered sugar, and vanilla until smooth and light. Add the flour, salt, and ground hazelnuts; stir together until well combined. Chill dough for 1 hour, then drop onto greased cookie sheets in rounded teaspoons.
Bake in preheated oven for 25 minutes. Allow to cool for 10 minutes, then roll in powdered sugar. Cool completely on a wire rack, then roll in powdered sugar once again.
Recipe : Black Bean Dip
Ingredients
1 (15 ounce) can black beans
1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
1/2 cup reduced fat sour cream
1 (4 ounce) can chopped green chile peppers
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1 tablespoon olive oil
1 tablespoon salt
1/4 cup picante sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.
Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned.
1 (15 ounce) can black beans
1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
1/2 cup reduced fat sour cream
1 (4 ounce) can chopped green chile peppers
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1 tablespoon olive oil
1 tablespoon salt
1/4 cup picante sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.
Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned.
Recipe : Aunt Dorothy's Marinated Carrot Salad
Ingredients
2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
3/4 cup white vinegar
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large onion, chopped
Directions
Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
3/4 cup white vinegar
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large onion, chopped
Directions
Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Recipe : Breaded Chicken Limone
Ingredients
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 eggs, lightly beaten
1 cup all-purpose flour
2 cups bread crumbs
salt and pepper to taste
1 teaspoon cayenne pepper
1 tablespoon olive oil
4 tablespoons butter, divided
3 cloves garlic, minced
1 (10 ounce) package frozen Brussels sprouts, thawed and diced
2 tablespoons all-purpose flour
3/4 cup water
2 tablespoons lemon juice
1 (16 ounce) can navy beans, drained
1 tablespoon white sugar
1/4 cup grated Parmesan cheese
1 teaspoon salt
ground black pepper to taste
1 tablespoon chopped fresh parsley, for garnish
2 tablespoons grated Parmesan cheese for topping
Directions
Preheat oven to 400 degrees F (200 degrees C).
Season flour, eggs, and bread crumbs with salt and pepper. Mix cayenne pepper into the flour only. Dip each breast into flour, then into the beaten eggs, and then into the bread crumbs, coating evenly. Place onto a greased cookie sheet. Bake for 15 minutes on each side or until brown and crispy.
While chicken bakes, heat oil and 2 tablespoons of the butter in a skillet over medium heat. Add garlic and Brussels sprouts and stir until garlic releases its fragrance and sprouts are heated through, about 2 minutes.
Stir in the flour. Then add the water, lemon juice, drained beans, and sugar. Stir over medium heat until sauce thickens, about 8 minutes. Add additional water if sauce is too thick. Remove from the heat and stir in remaining butter, 1/4 cup Parmesan cheese, salt and pepper.
Place each piece of chicken onto a serving plate. Spoon the sauce over it and garnish with chopped parsley and remaining Parmesan cheese.
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 eggs, lightly beaten
1 cup all-purpose flour
2 cups bread crumbs
salt and pepper to taste
1 teaspoon cayenne pepper
1 tablespoon olive oil
4 tablespoons butter, divided
3 cloves garlic, minced
1 (10 ounce) package frozen Brussels sprouts, thawed and diced
2 tablespoons all-purpose flour
3/4 cup water
2 tablespoons lemon juice
1 (16 ounce) can navy beans, drained
1 tablespoon white sugar
1/4 cup grated Parmesan cheese
1 teaspoon salt
ground black pepper to taste
1 tablespoon chopped fresh parsley, for garnish
2 tablespoons grated Parmesan cheese for topping
Directions
Preheat oven to 400 degrees F (200 degrees C).
Season flour, eggs, and bread crumbs with salt and pepper. Mix cayenne pepper into the flour only. Dip each breast into flour, then into the beaten eggs, and then into the bread crumbs, coating evenly. Place onto a greased cookie sheet. Bake for 15 minutes on each side or until brown and crispy.
While chicken bakes, heat oil and 2 tablespoons of the butter in a skillet over medium heat. Add garlic and Brussels sprouts and stir until garlic releases its fragrance and sprouts are heated through, about 2 minutes.
Stir in the flour. Then add the water, lemon juice, drained beans, and sugar. Stir over medium heat until sauce thickens, about 8 minutes. Add additional water if sauce is too thick. Remove from the heat and stir in remaining butter, 1/4 cup Parmesan cheese, salt and pepper.
Place each piece of chicken onto a serving plate. Spoon the sauce over it and garnish with chopped parsley and remaining Parmesan cheese.
Recipe : Brunch Casserole
Ingredients
4 tablespoons butter
1 onion, diced
1 cup uncooked long-grain white rice
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
salt and pepper to taste
1 (4 ounce) can diced green chilies, drained
1 cup diced sharp Cheddar cheese
1/2 cup diced Monterey Jack cheese
1 pinch paprika, for garnish
Directions
Place eggs in a large saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
In large saucepan, melt butter over medium heat. Stir in onions and rice; cook, stirring occasionally, until onions are limp. Pour in 2 cups chicken broth, cover and cook until rice is done, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.
In another saucepan, melt remaining 2 tablespoons butter. Whisk in flour. Slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened. Remove from heat and season with salt and pepper to taste.
Spread half of the cooked rice in bottom of the prepared pan. Top with half of the egg slices, half of the diced green chilies and half of each of the cheeses. Spoon half of the chicken gravy the eggs. Repeat with remaining ingredients.
Bake uncovered in preheated oven until bubbly and golden. Sprinkle with paprika if desired.
4 tablespoons butter
1 onion, diced
1 cup uncooked long-grain white rice
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
salt and pepper to taste
1 (4 ounce) can diced green chilies, drained
1 cup diced sharp Cheddar cheese
1/2 cup diced Monterey Jack cheese
1 pinch paprika, for garnish
Directions
Place eggs in a large saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
In large saucepan, melt butter over medium heat. Stir in onions and rice; cook, stirring occasionally, until onions are limp. Pour in 2 cups chicken broth, cover and cook until rice is done, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.
In another saucepan, melt remaining 2 tablespoons butter. Whisk in flour. Slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened. Remove from heat and season with salt and pepper to taste.
Spread half of the cooked rice in bottom of the prepared pan. Top with half of the egg slices, half of the diced green chilies and half of each of the cheeses. Spoon half of the chicken gravy the eggs. Repeat with remaining ingredients.
Bake uncovered in preheated oven until bubbly and golden. Sprinkle with paprika if desired.
Recipe : Bran Muffins III
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cups wheat bran
1/2 teaspoon salt
1 1/4 teaspoons baking soda
6 tablespoons molasses
2 cups buttermilk
1 egg, beaten
3 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.
In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cups wheat bran
1/2 teaspoon salt
1 1/4 teaspoons baking soda
6 tablespoons molasses
2 cups buttermilk
1 egg, beaten
3 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.
In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Recipe : Aunt Faith's Clam Dip
Ingredients
1 (6.5 ounce) can minced clams, with juice
1 (8 ounce) package cream cheese, softened
1 small sweet onion, minced
2 drops hot pepper sauce (such as Tabasco�), or to taste
Directions
With a fork, mash the cream cheese in a bowl, adding a little bit of the clam juice at a time until smooth. Fold the clams and onions into the cream cheese mixture until evenly mixed. Stir the hot pepper sauce into the dip.
1 (6.5 ounce) can minced clams, with juice
1 (8 ounce) package cream cheese, softened
1 small sweet onion, minced
2 drops hot pepper sauce (such as Tabasco�), or to taste
Directions
With a fork, mash the cream cheese in a bowl, adding a little bit of the clam juice at a time until smooth. Fold the clams and onions into the cream cheese mixture until evenly mixed. Stir the hot pepper sauce into the dip.
Recipe : Barbara's Salad
Ingredients
3 ounces grilled chicken, cut into bite-sized pieces
3 ounces chopped ham
1 cup shredded lettuce
1/2 cup crushed pineapple with juice
8 large grapes red grapes, halved
Directions
Combine the chicken, ham, lettuce, pineapple, and grapes in a large bowl; toss to combine.
3 ounces grilled chicken, cut into bite-sized pieces
3 ounces chopped ham
1 cup shredded lettuce
1/2 cup crushed pineapple with juice
8 large grapes red grapes, halved
Directions
Combine the chicken, ham, lettuce, pineapple, and grapes in a large bowl; toss to combine.
Recipe : Banana-Nut Corn Bread
Ingredients
2 (8.5 ounce) packages corn bread/muffin mix
1 cup mashed ripe bananas
1 cup chopped walnuts
1 cup milk
Directions
In a bowl, combine all ingredients just until blended. Spoon into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2 (8.5 ounce) packages corn bread/muffin mix
1 cup mashed ripe bananas
1 cup chopped walnuts
1 cup milk
Directions
In a bowl, combine all ingredients just until blended. Spoon into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Recipe : Blueberries n' Cheese Squares
Ingredients
2 cups graham cracker crumbs
1/2 cup butter, melted
1 (8 ounce) package cream cheese
1/4 cup milk
2 tablespoons confectioners' sugar
1 (21 ounce) can blueberry pie filling
1 cup heavy whipping cream
3 tablespoons white sugar
1 teaspoon vanilla extract
Directions
In a small bowl, stir together the graham cracker crumbs and butter. Set aside 1/2 cup for topping, and press the rest of the crumbs into the bottom of a 7x11 inch baking pan. Set aside to chill in the refrigerator.
In a small bowl, beat the cream cheese, sugar and milk until smooth. Spread evenly over the chilled crumb layer. Spread the pie filling over the cream cheese layer, and chill while preparing the whipped cream. In a chilled bowl, whip the heavy cream, sugar and vanilla until stiff, spread over the top of the blueberry layer. Sprinkle the top with the remaining graham cracker crumb mixture and keep chilled until serving time.
2 cups graham cracker crumbs
1/2 cup butter, melted
1 (8 ounce) package cream cheese
1/4 cup milk
2 tablespoons confectioners' sugar
1 (21 ounce) can blueberry pie filling
1 cup heavy whipping cream
3 tablespoons white sugar
1 teaspoon vanilla extract
Directions
In a small bowl, stir together the graham cracker crumbs and butter. Set aside 1/2 cup for topping, and press the rest of the crumbs into the bottom of a 7x11 inch baking pan. Set aside to chill in the refrigerator.
In a small bowl, beat the cream cheese, sugar and milk until smooth. Spread evenly over the chilled crumb layer. Spread the pie filling over the cream cheese layer, and chill while preparing the whipped cream. In a chilled bowl, whip the heavy cream, sugar and vanilla until stiff, spread over the top of the blueberry layer. Sprinkle the top with the remaining graham cracker crumb mixture and keep chilled until serving time.
Recipe : Blue Cheese Jalapeno Poppers
Ingredients
2 eggs, beaten
1/4 cup milk
1 cup panko bread crumbs
1 teaspoon salt
1 teaspoon ground black pepper
1/2 tablespoon garlic powder
12 jalapeno chile peppers
1/2 cup crumbled bleu cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Mix together the egg and milk in a small bowl. In a separate bowl, mix together the panko crumbs, salt, pepper, and garlic powder.
Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the blue cheese. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the panko mixture. Arrange the breaded peppers on a baking sheet.
Bake in preheated oven until golden brown, about 15 minutes.
2 eggs, beaten
1/4 cup milk
1 cup panko bread crumbs
1 teaspoon salt
1 teaspoon ground black pepper
1/2 tablespoon garlic powder
12 jalapeno chile peppers
1/2 cup crumbled bleu cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Mix together the egg and milk in a small bowl. In a separate bowl, mix together the panko crumbs, salt, pepper, and garlic powder.
Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the blue cheese. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the panko mixture. Arrange the breaded peppers on a baking sheet.
Bake in preheated oven until golden brown, about 15 minutes.
Recipe : Big Soft Sugar Cookie Cakes
Ingredients
1 cup margarine
2 cups white sugar
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (16 ounce) can vanilla ready to spread frosting
colored candy sprinkles
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time mixing well after each. Combine the flour, baking powder and baking soda; stir into the sugar mixture alternately with the milk. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Space cookies at least 3 inches apart.
Bake for 12 to 15 minutes in the preheated oven, or until light brown. Remove from cookie sheets to cool on wire racks. When completely cool, frost with vanilla frosting and sprinkle with candy sprinkles.
1 cup margarine
2 cups white sugar
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (16 ounce) can vanilla ready to spread frosting
colored candy sprinkles
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time mixing well after each. Combine the flour, baking powder and baking soda; stir into the sugar mixture alternately with the milk. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Space cookies at least 3 inches apart.
Bake for 12 to 15 minutes in the preheated oven, or until light brown. Remove from cookie sheets to cool on wire racks. When completely cool, frost with vanilla frosting and sprinkle with candy sprinkles.
Recipe : Breakfast Pizza II
Ingredients
1 pound ground pork sausage
1 (8 ounce) can refrigerated crescent rolls
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (6 ounce) can mushrooms, drained and chopped
8 ounces shredded Cheddar cheese, divided
8 ounces shredded mozzarella cheese, divided
1 teaspoon Worcestershire sauce
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Line the bottom and sides of a 9x13 inch baking dish with crescent rolls. Cover rolls with sausage, tomatoes, mushrooms, 1 cup Cheddar cheese and 1 cup mozzarella cheese.
Bake in preheated oven for 8 to 10 minutes or until crust is golden brown. Remove from oven. In a large bowl, beat together eggs, Worcestershire sauce, salt and pepper. Pour egg mixture over crust. Bake for another 7 to 9 minutes, or until eggs are set. Remove from oven and sprinkle with remaining cheese.
1 pound ground pork sausage
1 (8 ounce) can refrigerated crescent rolls
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (6 ounce) can mushrooms, drained and chopped
8 ounces shredded Cheddar cheese, divided
8 ounces shredded mozzarella cheese, divided
1 teaspoon Worcestershire sauce
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Line the bottom and sides of a 9x13 inch baking dish with crescent rolls. Cover rolls with sausage, tomatoes, mushrooms, 1 cup Cheddar cheese and 1 cup mozzarella cheese.
Bake in preheated oven for 8 to 10 minutes or until crust is golden brown. Remove from oven. In a large bowl, beat together eggs, Worcestershire sauce, salt and pepper. Pour egg mixture over crust. Bake for another 7 to 9 minutes, or until eggs are set. Remove from oven and sprinkle with remaining cheese.
Recipe : Broccoli Salad I
Ingredients
4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise
Directions
Combine the broccoli, onions, raisins, and sunflower seeds.
In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.
4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise
Directions
Combine the broccoli, onions, raisins, and sunflower seeds.
In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.
Recipe : Best Ever Rugelach
Ingredients
1 cup cottage cheese
1 cup butter, softened
2 cups all-purpose flour
1/4 cup butter, softened
3/4 cup brown sugar
1/4 teaspoon ground cinnamon
3/4 cup chopped pecans
1/2 cup raisins (optional)
3 tablespoons orange marmalade (optional)
1 egg white
2 tablespoons water
Directions
Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours.
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie.
Bake in the preheated oven until golden brown, 18 to 20 minutes.
1 cup cottage cheese
1 cup butter, softened
2 cups all-purpose flour
1/4 cup butter, softened
3/4 cup brown sugar
1/4 teaspoon ground cinnamon
3/4 cup chopped pecans
1/2 cup raisins (optional)
3 tablespoons orange marmalade (optional)
1 egg white
2 tablespoons water
Directions
Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours.
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie.
Bake in the preheated oven until golden brown, 18 to 20 minutes.
Recipe : Apple Pie Filling
Ingredients
18 cups thinly sliced apples
3 tablespoons lemon juice
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water
Directions
In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
Seal and freeze. Can be stored for up to 12 months.
18 cups thinly sliced apples
3 tablespoons lemon juice
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water
Directions
In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
Seal and freeze. Can be stored for up to 12 months.
Recipe : Apple Pie III
Ingredients
3 transparent apples - peeled, cored and sliced
3 Granny Smith apples - peeled, cored and sliced
1/3 cup white sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
3 tablespoons butter
1/4 cup cold water
1 tablespoon half-and-half
1 teaspoon white sugar
Directions
Place apple slices into a large bowl. In a small bowl, mix together 1/4 cup flour, 1/3 cup sugar, and cinnamon, and then sprinkle over apples. Cover, and let sit overnight in refrigerator.
When you are ready to make the pie, begin by making the pastry. In a large bowl, mix together 2 cups flour and salt. Cut in the shortening and 2 tablespoons butter until the mixture is the consistency of cornmeal. Make a well in the center of the mixture, and add cold water. Stir together to form a ball. Let rest 20 minutes.
Roll out dough, and place in pie pan. Spread apple mixture into the pastry lined pan, and dot with 1 tablespoon butter. Cover with top crust, and seal the edges. Cut a few slits in the top to allow steam to escape. Using a pastry brush, lightly brush half-and-half over the top crust. Sprinkle with 1 teaspoon sugar.
Bake in a preheated 400 degrees F (205 degrees C) for 10 minutes. Turn oven to 350 degrees F (175 degrees C). Continue cooking for 30 to 40 minutes, or until crust is golden brown.
3 transparent apples - peeled, cored and sliced
3 Granny Smith apples - peeled, cored and sliced
1/3 cup white sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
3 tablespoons butter
1/4 cup cold water
1 tablespoon half-and-half
1 teaspoon white sugar
Directions
Place apple slices into a large bowl. In a small bowl, mix together 1/4 cup flour, 1/3 cup sugar, and cinnamon, and then sprinkle over apples. Cover, and let sit overnight in refrigerator.
When you are ready to make the pie, begin by making the pastry. In a large bowl, mix together 2 cups flour and salt. Cut in the shortening and 2 tablespoons butter until the mixture is the consistency of cornmeal. Make a well in the center of the mixture, and add cold water. Stir together to form a ball. Let rest 20 minutes.
Roll out dough, and place in pie pan. Spread apple mixture into the pastry lined pan, and dot with 1 tablespoon butter. Cover with top crust, and seal the edges. Cut a few slits in the top to allow steam to escape. Using a pastry brush, lightly brush half-and-half over the top crust. Sprinkle with 1 teaspoon sugar.
Bake in a preheated 400 degrees F (205 degrees C) for 10 minutes. Turn oven to 350 degrees F (175 degrees C). Continue cooking for 30 to 40 minutes, or until crust is golden brown.
Recipe : Beer Battered Fried Vegetables
Ingredients
2 cups all-purpose flour
1 1/2 cups beer
salt and pepper to taste
2 cups vegetable oil for frying
1 carrot, cut into thick strips
1 onion, sliced into rings
6 fresh mushrooms, stems removed
1 green bell pepper, sliced in rings
Directions
In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
Heat oil to 375 degrees F (190 degrees C).
Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,
2 cups all-purpose flour
1 1/2 cups beer
salt and pepper to taste
2 cups vegetable oil for frying
1 carrot, cut into thick strips
1 onion, sliced into rings
6 fresh mushrooms, stems removed
1 green bell pepper, sliced in rings
Directions
In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
Heat oil to 375 degrees F (190 degrees C).
Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,
Recipe : Alfredo Mostaccioli
Ingredients
1 (16 ounce) package mostaccioli
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.
1 (16 ounce) package mostaccioli
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.
Recipe : Andouille Sausage
Ingredients
1 1/2 yards of large sausage casing, about 2 to 3 inches wide
4 pounds lean pork meat
2 pounds pork fat
1/4 cup minced garlic
2 tablespoons salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1 tablespoon ground paprika
1/4 teaspoon crushed bay leaf
1/4 teaspoon dried sage
5 teaspoons hickory-flavored liquid smoke
Directions
Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.
1 1/2 yards of large sausage casing, about 2 to 3 inches wide
4 pounds lean pork meat
2 pounds pork fat
1/4 cup minced garlic
2 tablespoons salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1 tablespoon ground paprika
1/4 teaspoon crushed bay leaf
1/4 teaspoon dried sage
5 teaspoons hickory-flavored liquid smoke
Directions
Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.
Recipe : Allie's Mushroom Pizza
Ingredients
1 (12 inch) pre-baked pizza crust
3 tablespoons olive oil
1 teaspoon sesame oil
1 cup fresh spinach, rinsed and dried
8 ounces shredded mozzarella cheese
1 cup sliced fresh mushrooms
Directions
Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.
1 (12 inch) pre-baked pizza crust
3 tablespoons olive oil
1 teaspoon sesame oil
1 cup fresh spinach, rinsed and dried
8 ounces shredded mozzarella cheese
1 cup sliced fresh mushrooms
Directions
Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.
Sunday, May 29, 2011
Recipe : Broadway Brownie Bars
Ingredients
1 (8 ounce) package cream cheese, divided
1 1/2 cups sugar, divided
1 1/8 cups all-purpose flour, divided
1 cup butter or margarine, softened, divided
3 eggs, divided
2 1/2 teaspoons vanilla, divided
2 (1 ounce) squares unsweetened chocolate, divided
1 1/4 cups chopped walnuts
1 teaspoon baking powder
1 cup semisweet chocolate chips
2 cups miniature marshmallows
1/4 cup milk
3 cups confectioners' sugar
Directions
In small mixing bowl, blend 6 ounces cream cheese, 1/2 cup sugar, 2 tablespoons flour, 1/4 cup butter, 1 egg and 1/2 teaspoon vanilla; set aside. In medium saucepan, over medium heat, melt 1 square chocolate and 1/2 cup butter. Remove from heat; add 1 cup sugar, 1 cup flour, 1 cup nuts, baking powder, 1 teaspoon vanilla, and 2 eggs; blend well. Spray 13-in. x 9-in. x 2-in. pan with non-stick spray; spread batter in pan. Spread cheese mixture over batter. In small bowl, combine 1/4 cup nuts and chocolate chips; sprinkle over cheese layer. Bake at 350 degrees F for about 28 minutes or until almost done. Sprinkle marshmallows over all; return to oven for 2 minutes. In medium saucepan, melt 1/4 cup butter, 1 square chocolate, 2 ounces cream cheese and milk. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars.
1 (8 ounce) package cream cheese, divided
1 1/2 cups sugar, divided
1 1/8 cups all-purpose flour, divided
1 cup butter or margarine, softened, divided
3 eggs, divided
2 1/2 teaspoons vanilla, divided
2 (1 ounce) squares unsweetened chocolate, divided
1 1/4 cups chopped walnuts
1 teaspoon baking powder
1 cup semisweet chocolate chips
2 cups miniature marshmallows
1/4 cup milk
3 cups confectioners' sugar
Directions
In small mixing bowl, blend 6 ounces cream cheese, 1/2 cup sugar, 2 tablespoons flour, 1/4 cup butter, 1 egg and 1/2 teaspoon vanilla; set aside. In medium saucepan, over medium heat, melt 1 square chocolate and 1/2 cup butter. Remove from heat; add 1 cup sugar, 1 cup flour, 1 cup nuts, baking powder, 1 teaspoon vanilla, and 2 eggs; blend well. Spray 13-in. x 9-in. x 2-in. pan with non-stick spray; spread batter in pan. Spread cheese mixture over batter. In small bowl, combine 1/4 cup nuts and chocolate chips; sprinkle over cheese layer. Bake at 350 degrees F for about 28 minutes or until almost done. Sprinkle marshmallows over all; return to oven for 2 minutes. In medium saucepan, melt 1/4 cup butter, 1 square chocolate, 2 ounces cream cheese and milk. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars.
Recipe : Anise Walnut Biscotti
Ingredients
1/2 pound butter
2 1/2 cups white sugar
2 teaspoons vanilla extract
7 teaspoons baking powder
8 cups all-purpose flour
2 teaspoons anise extract
3 teaspoons anise seed
1 cup chopped walnuts (optional)
2 egg yolks
Directions
Preheat oven to 375 degrees F ( 190 degrees C ).
In a large bowl, cream together butter and sugar. Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture . For plain biscotti, do not add anything else. For anise biscotti, add the anise extract and anise seed. Add walnuts if desired.
Roll dough out into 4 logs as long as your baking sheet will allow. Press down each one to about 3/4 inch in height, and 3 inches wide. Brush with egg yolks and bake for 15 minutes, until golden brown. Slice on a diagonal slant, slices should be about 3/4 inch wide. Place slices back onto the cookie sheet and return to the oven for 10 more minutes, cookies should be dry and lightly toasted.
1/2 pound butter
2 1/2 cups white sugar
2 teaspoons vanilla extract
7 teaspoons baking powder
8 cups all-purpose flour
2 teaspoons anise extract
3 teaspoons anise seed
1 cup chopped walnuts (optional)
2 egg yolks
Directions
Preheat oven to 375 degrees F ( 190 degrees C ).
In a large bowl, cream together butter and sugar. Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture . For plain biscotti, do not add anything else. For anise biscotti, add the anise extract and anise seed. Add walnuts if desired.
Roll dough out into 4 logs as long as your baking sheet will allow. Press down each one to about 3/4 inch in height, and 3 inches wide. Brush with egg yolks and bake for 15 minutes, until golden brown. Slice on a diagonal slant, slices should be about 3/4 inch wide. Place slices back onto the cookie sheet and return to the oven for 10 more minutes, cookies should be dry and lightly toasted.
Recipe : Baked Chicken Breasts Supreme
Ingredients
1 1/2 cups Plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 skinless, boneless chicken breast halves
2 cups fine dry bread crumbs
Directions
In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until juices run clear.
1 1/2 cups Plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 skinless, boneless chicken breast halves
2 cups fine dry bread crumbs
Directions
In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until juices run clear.
Recipe : Almond Coffee Creamer
Ingredients
3/4 cup confectioners' sugar
3/4 cup powdered non-dairy creamer
1 teaspoon ground cinnamon
1 teaspoon almond extract
Directions
In a bowl, combine all the ingredients; mix well. Store in an airtight container. To use, add to coffee in place of nondairy creamer and sugar.
3/4 cup confectioners' sugar
3/4 cup powdered non-dairy creamer
1 teaspoon ground cinnamon
1 teaspoon almond extract
Directions
In a bowl, combine all the ingredients; mix well. Store in an airtight container. To use, add to coffee in place of nondairy creamer and sugar.
Recipe : Blue Cheese Apple Salad
Ingredients
3 unpeeled red apples, cubed
2 teaspoons lemon juice
3 cups cubed cantaloupe
2 cups sliced celery
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/3 cup mayonnaise or salad dressing
Lettuce Leaves
Directions
In a large bowl, toss apples with lemon juice. Add cantaloupe and celery; mix well. In a small bowl, combine the sour cream, blue cheese and mayonnaise. Pour over apple mixture and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.
3 unpeeled red apples, cubed
2 teaspoons lemon juice
3 cups cubed cantaloupe
2 cups sliced celery
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/3 cup mayonnaise or salad dressing
Lettuce Leaves
Directions
In a large bowl, toss apples with lemon juice. Add cantaloupe and celery; mix well. In a small bowl, combine the sour cream, blue cheese and mayonnaise. Pour over apple mixture and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.
Recipe : Bunny Cookies
Ingredients
1 1/4 cups white sugar
2/3 cup shortening
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 1/2 teaspoons orange zest
1 tablespoon orange juice
1/4 cup cinnamon red hot candies
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the sugar and shortening. Add eggs and beat until smooth. Stir in the flour, baking powder, and salt until well blended. Mix in the orange juice and orange zest.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut out rabbit shapes with a cookie cutter. Place rabbits onto an unprepared cookie sheet and place the cinnamon candies onto them for eyes. Bake in the preheated oven for 8 to 10 minutes. Frost if desired.
1 1/4 cups white sugar
2/3 cup shortening
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 1/2 teaspoons orange zest
1 tablespoon orange juice
1/4 cup cinnamon red hot candies
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the sugar and shortening. Add eggs and beat until smooth. Stir in the flour, baking powder, and salt until well blended. Mix in the orange juice and orange zest.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut out rabbit shapes with a cookie cutter. Place rabbits onto an unprepared cookie sheet and place the cinnamon candies onto them for eyes. Bake in the preheated oven for 8 to 10 minutes. Frost if desired.
Recipe : Best Darn Minestrone Soup Around
Ingredients
8 tablespoons butter
1 1/2 cups chopped onions
4 (14 ounce) cans chicken broth
4 (15 ounce) cans mixed vegetables, with liquid
2 (16 ounce) cans kidney beans, with liquid
2 (14.5 ounce) cans whole peeled tomatoes, with liquid
1 (16 ounce) package frozen chopped spinach
2 tablespoons tomato paste
4 1/4 teaspoons garlic powder
4 teaspoons dried parsley
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1 cup uncooked elbow macaroni
1/2 cup grated Parmesan cheese
1 cup canned garbanzo beans, drained
4 cups heavy cream
1/2 cup grated Parmesan cheese for topping
Directions
In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.
Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.
8 tablespoons butter
1 1/2 cups chopped onions
4 (14 ounce) cans chicken broth
4 (15 ounce) cans mixed vegetables, with liquid
2 (16 ounce) cans kidney beans, with liquid
2 (14.5 ounce) cans whole peeled tomatoes, with liquid
1 (16 ounce) package frozen chopped spinach
2 tablespoons tomato paste
4 1/4 teaspoons garlic powder
4 teaspoons dried parsley
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1 cup uncooked elbow macaroni
1/2 cup grated Parmesan cheese
1 cup canned garbanzo beans, drained
4 cups heavy cream
1/2 cup grated Parmesan cheese for topping
Directions
In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.
Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.
Recipe : Angel Chocolate Chip Cookies
Ingredients
1 cup shortening
2 cups white sugar
2 teaspoons vanilla extract
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cream of tartar
2 cups milk
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C)
Blend the shortening, sugar, eggs and vanilla until light and fluffy. Combine the flour, baking powder, baking soda, and cream of tartar. Add the flour mixture alternately with the milk to the shortening mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets.
Bake at 350 degrees F (175 degrees C) for 10 minutes or until barely light brown at the edges.
1 cup shortening
2 cups white sugar
2 teaspoons vanilla extract
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cream of tartar
2 cups milk
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C)
Blend the shortening, sugar, eggs and vanilla until light and fluffy. Combine the flour, baking powder, baking soda, and cream of tartar. Add the flour mixture alternately with the milk to the shortening mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets.
Bake at 350 degrees F (175 degrees C) for 10 minutes or until barely light brown at the edges.
Recipe : Aussie Works Burger
Ingredients
1 pound ground beef
1 large onion, sliced
4 slices Canadian bacon
4 pineapple rings
4 slices Cheddar cheese
1 (8.25 ounce) can sliced beets, drained
4 slices tomato
4 lettuce leaves
ketchup (optional)
yellow mustard (optional)
dill pickle relish (optional)
mayonnaise (optional)
4 Kaiser rolls, split
Directions
Preheat an outdoor grill for high heat.
When the grill is ready, lightly oil the grilling surface. Form the ground beef into four patties, and grill for 5 minutes per side, or until cooked through.
Meanwhile, melt butter in a large skillet over medium heat. Add onions, and fry until soft. Remove the onions from the skillet, and crack the eggs in the same skillet over medium heat. Cook until the yolks are solid, turning over once. Remove eggs, and set aside. Place the Canadian bacon in the same skillet, and fry until toasted. Remove the bacon, and turn the heat to high. Quickly fry the pineapple rings in the bacon drippings just until browned on each side.
To Assemble sandwiches: Set bottom of kaiser roll on a plate, and top with burger, a slice of cheese, a slice of Canadian bacon, one fried egg, fried onions, a few slices of beet, a slice of pineapple, a slice of tomato, and a leaf of lettuce. Decorate the top bun with ketchup, mustard, relish and mayonnaise as desired. Place over the burger. Repeat with remaining burgers.
1 pound ground beef
1 large onion, sliced
4 slices Canadian bacon
4 pineapple rings
4 slices Cheddar cheese
1 (8.25 ounce) can sliced beets, drained
4 slices tomato
4 lettuce leaves
ketchup (optional)
yellow mustard (optional)
dill pickle relish (optional)
mayonnaise (optional)
4 Kaiser rolls, split
Directions
Preheat an outdoor grill for high heat.
When the grill is ready, lightly oil the grilling surface. Form the ground beef into four patties, and grill for 5 minutes per side, or until cooked through.
Meanwhile, melt butter in a large skillet over medium heat. Add onions, and fry until soft. Remove the onions from the skillet, and crack the eggs in the same skillet over medium heat. Cook until the yolks are solid, turning over once. Remove eggs, and set aside. Place the Canadian bacon in the same skillet, and fry until toasted. Remove the bacon, and turn the heat to high. Quickly fry the pineapple rings in the bacon drippings just until browned on each side.
To Assemble sandwiches: Set bottom of kaiser roll on a plate, and top with burger, a slice of cheese, a slice of Canadian bacon, one fried egg, fried onions, a few slices of beet, a slice of pineapple, a slice of tomato, and a leaf of lettuce. Decorate the top bun with ketchup, mustard, relish and mayonnaise as desired. Place over the burger. Repeat with remaining burgers.
Recipe : Almond Banana Chocolate Muffins
Ingredients
1 (14 ounce) box banana quick bread and muffin mix, such as the Pillsbury� brand
1 cup water
1/4 cup vegetable oil
1/4 cup cinnamon-flavored applesauce
1 medium banana, diced
1 cup sliced California Almonds, divided
3/4 cup semi-sweet chocolate chips or chopped dark chocolate
�
Directions
Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.
1 (14 ounce) box banana quick bread and muffin mix, such as the Pillsbury� brand
1 cup water
1/4 cup vegetable oil
1/4 cup cinnamon-flavored applesauce
1 medium banana, diced
1 cup sliced California Almonds, divided
3/4 cup semi-sweet chocolate chips or chopped dark chocolate
�
Directions
Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.
Recipe : Ahi Poke Salad
Ingredients
1 1/4 pounds ahi tuna, cut into 1/2 inch cubes
1/4 cup minced onion
1/4 cup minced green onion
1 teaspoon minced fresh ginger
2 tablespoons lightly crumbled wakame seaweed
1 tablespoon ground roasted macadamia nuts
2 teaspoons sesame oil
1 1/2 teaspoons crushed red pepper flakes
8 leaves iceberg lettuce
2 tablespoons cilantro leaves, for garnish
Directions
Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.
1 1/4 pounds ahi tuna, cut into 1/2 inch cubes
1/4 cup minced onion
1/4 cup minced green onion
1 teaspoon minced fresh ginger
2 tablespoons lightly crumbled wakame seaweed
1 tablespoon ground roasted macadamia nuts
2 teaspoons sesame oil
1 1/2 teaspoons crushed red pepper flakes
8 leaves iceberg lettuce
2 tablespoons cilantro leaves, for garnish
Directions
Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.
Recipe : Beth's Meat Loaf
Ingredients
2 eggs, beaten
3/4 cup milk
1/2 cup dry bread crumbs
1/4 cup chopped onion
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon crumbled dried sage
1 1/2 pounds ground beef
1/2 cup ketchup
2 tablespoons brown sugar
1 teaspoon dry mustard powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
In a bowl, lightly mix the beaten eggs, milk, bread crumbs, onion, salt, black pepper, and sage together until thoroughly combined. Gently work in the ground beef until mixed; press the meat mixture into the prepared loaf pan.
Bake in the preheated oven until the loaf is no longer pink inside and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C).
While the meat loaf is baking, mix together the ketchup, brown sugar, and dry mustard powder in a bowl until the sugar has dissolved. When loaf is done, pull from the oven, and spread topping over the loaf. Return to oven, and bake until the topping is set, about 10 more minutes.
2 eggs, beaten
3/4 cup milk
1/2 cup dry bread crumbs
1/4 cup chopped onion
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon crumbled dried sage
1 1/2 pounds ground beef
1/2 cup ketchup
2 tablespoons brown sugar
1 teaspoon dry mustard powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
In a bowl, lightly mix the beaten eggs, milk, bread crumbs, onion, salt, black pepper, and sage together until thoroughly combined. Gently work in the ground beef until mixed; press the meat mixture into the prepared loaf pan.
Bake in the preheated oven until the loaf is no longer pink inside and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C).
While the meat loaf is baking, mix together the ketchup, brown sugar, and dry mustard powder in a bowl until the sugar has dissolved. When loaf is done, pull from the oven, and spread topping over the loaf. Return to oven, and bake until the topping is set, about 10 more minutes.
Recipe : Basic Corn Muffins
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Recipe : Black and Tan
Ingredients
1 (12 fluid ounce) bottle lager beer (such as Harp�)
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness�)
Directions
Gently pour half the lager beer into a tall beer glass. Place a large tablespoon, dome side up, an inch or so above the lager beer, with the tip of the spoon pointed slightly downhill. Slowly pour half the stout beer over the tablespoon, so the stout gently pours down the side of the glass in a thick trickle. Allow to stand a few seconds so 2 distinct layers of beer form.
1 (12 fluid ounce) bottle lager beer (such as Harp�)
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness�)
Directions
Gently pour half the lager beer into a tall beer glass. Place a large tablespoon, dome side up, an inch or so above the lager beer, with the tip of the spoon pointed slightly downhill. Slowly pour half the stout beer over the tablespoon, so the stout gently pours down the side of the glass in a thick trickle. Allow to stand a few seconds so 2 distinct layers of beer form.
Recipe : Apple Bundt Cake
Ingredients
2 cups apples - peeled, cored and diced
1 tablespoon white sugar
1 teaspoon ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cups white sugar
1 cup vegetable oil
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
1 cup chopped walnuts
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.
2 cups apples - peeled, cored and diced
1 tablespoon white sugar
1 teaspoon ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cups white sugar
1 cup vegetable oil
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
1 cup chopped walnuts
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.
Recipe : Blueberry Pancakes
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 tablespoon white sugar
1/2 cup plain yogurt
1/2 cup milk
2 tablespoons vegetable oil
3/4 cup fresh blueberries
Directions
Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 tablespoon white sugar
1/2 cup plain yogurt
1/2 cup milk
2 tablespoons vegetable oil
3/4 cup fresh blueberries
Directions
Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.
Recipe : Baked Applesauce
Ingredients
2 large tart apples, peeled and sliced
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Directions
Place apples in a greased 1-qt. baking dish. In a small bowl, combine sugar, cinnamon and vanilla; mix well. Sprinkle over apples. Cover and bake at 350 degrees F for 40-45 minutes or until apples are tender. Uncover and mash with a fork. Serve warm.
2 large tart apples, peeled and sliced
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Directions
Place apples in a greased 1-qt. baking dish. In a small bowl, combine sugar, cinnamon and vanilla; mix well. Sprinkle over apples. Cover and bake at 350 degrees F for 40-45 minutes or until apples are tender. Uncover and mash with a fork. Serve warm.
Recipe : Almost Caramel de Lite Bars
Ingredients
1 (18.25 ounce) package chocolate cake mix
3/4 cup butter, melted
1 cup chocolate chips
1 cup butterscotch chips
2 cups miniature marshmallows
2 cups sweetened flaked coconut
1 (14 ounce) can sweetened condensed milk
Directions
Preheat an oven to 325 degrees F (165 degrees C). Grease a 10x15 inch jellyroll pan.
Combine the cake mix and the melted butter in a large mixing bowl. Mix until evenly moistened, then press into the prepared pan. Layer chocolate chips, butterscotch chips, miniature marshmallows, and coconut over the cake mix crust. Pour the condensed milk over the layers.
Bake 30 minutes or until golden brown. Let cool before cutting into bars.
1 (18.25 ounce) package chocolate cake mix
3/4 cup butter, melted
1 cup chocolate chips
1 cup butterscotch chips
2 cups miniature marshmallows
2 cups sweetened flaked coconut
1 (14 ounce) can sweetened condensed milk
Directions
Preheat an oven to 325 degrees F (165 degrees C). Grease a 10x15 inch jellyroll pan.
Combine the cake mix and the melted butter in a large mixing bowl. Mix until evenly moistened, then press into the prepared pan. Layer chocolate chips, butterscotch chips, miniature marshmallows, and coconut over the cake mix crust. Pour the condensed milk over the layers.
Bake 30 minutes or until golden brown. Let cool before cutting into bars.
Recipe : Black Russian Cake II
Ingredients
1 (18.25 ounce) package yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon instant coffee powder
4 eggs, beaten
1 (16 ounce) container chocolate fudge frosting
1 tablespoon coffee flavored liqueur
1 teaspoon vodka
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake.
1 (18.25 ounce) package yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon instant coffee powder
4 eggs, beaten
1 (16 ounce) container chocolate fudge frosting
1 tablespoon coffee flavored liqueur
1 teaspoon vodka
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake.
Recipe : Barbecue Beef Patties
Ingredients
1/2 cup barbecue sauce, divided
3/4 cup crushed cornflakes
1/2 teaspoon salt
1 pound ground beef
Directions
In a bowl, combine egg, 1/4 cup barbecue sauce, cornflake crumbs and salt. Add beef and mix well. Shape into four oval patties, about 3/4 in. thick. Place in a greased 11-in. x 7-in. x 2-in. baking pan. Spread with remaining barbecue sauce. Bake, uncovered, at 375 degrees F for 25-30 minutes or until meat is no longer pink and meat thermometer reads 160 degrees F; drain.
1/2 cup barbecue sauce, divided
3/4 cup crushed cornflakes
1/2 teaspoon salt
1 pound ground beef
Directions
In a bowl, combine egg, 1/4 cup barbecue sauce, cornflake crumbs and salt. Add beef and mix well. Shape into four oval patties, about 3/4 in. thick. Place in a greased 11-in. x 7-in. x 2-in. baking pan. Spread with remaining barbecue sauce. Bake, uncovered, at 375 degrees F for 25-30 minutes or until meat is no longer pink and meat thermometer reads 160 degrees F; drain.
Recipe : Aunt Jules' Balsalmic Chicken with Peppers
Ingredients
2 tablespoons olive oil, or to taste
4 cloves garlic, crushed
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 tablespoon olive oil
2 cloves garlic, crushed
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 large red onion, cut into strips
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1 (6 ounce) bag baby spinach leaves
1/3 cup balsamic vinegar, or to taste
1 tablespoon brown sugar
Directions
Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.
2 tablespoons olive oil, or to taste
4 cloves garlic, crushed
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 tablespoon olive oil
2 cloves garlic, crushed
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 large red onion, cut into strips
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1 (6 ounce) bag baby spinach leaves
1/3 cup balsamic vinegar, or to taste
1 tablespoon brown sugar
Directions
Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.
Recipe : Apple and Orange Chicken
Ingredients
1 (1 ounce) package dry onion soup mix
4 bone-in chicken breast halves, skinless
1 (.6 ounce) package cream of chicken soup mix
2 tablespoons soy sauce
2 cloves crushed garlic
1 cup apple juice
1 cup orange juice
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken pieces in a lightly greased 9x13 inch baking dish.
In a medium bowl combine the onion soup mix, cream of chicken soup mix, soy sauce, garlic, apple and orange juice, salt and pepper. Mix together and pour mixture over chicken. Cover and bake in the preheated oven for 1 hour, then remove cover/lid and bake for another 1/2 hour to brown the chicken.
1 (1 ounce) package dry onion soup mix
4 bone-in chicken breast halves, skinless
1 (.6 ounce) package cream of chicken soup mix
2 tablespoons soy sauce
2 cloves crushed garlic
1 cup apple juice
1 cup orange juice
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken pieces in a lightly greased 9x13 inch baking dish.
In a medium bowl combine the onion soup mix, cream of chicken soup mix, soy sauce, garlic, apple and orange juice, salt and pepper. Mix together and pour mixture over chicken. Cover and bake in the preheated oven for 1 hour, then remove cover/lid and bake for another 1/2 hour to brown the chicken.
Recipe : Anita's Cozy Apple Fig Compote
Ingredients
2 Red Delicious apples - peeled, cored and diced
14 ounces dried figs
1 (2 inch) stick cinnamon
1 tablespoon lemon juice
1 1/2 cups apple cider
Directions
Place the apples, figs, and cinnamon stick into a large saucepan. Pour in the lemon juice and apple cider. Bring to a simmer over medium heat, and cook 20 to 25 minutes, stirring occasionally. Cover the compote as it cooks if you prefer the compote thinner. Serve warm or cold.
2 Red Delicious apples - peeled, cored and diced
14 ounces dried figs
1 (2 inch) stick cinnamon
1 tablespoon lemon juice
1 1/2 cups apple cider
Directions
Place the apples, figs, and cinnamon stick into a large saucepan. Pour in the lemon juice and apple cider. Bring to a simmer over medium heat, and cook 20 to 25 minutes, stirring occasionally. Cover the compote as it cooks if you prefer the compote thinner. Serve warm or cold.
Recipe : Black Forest Mousse
Ingredients
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (21 ounce) can cherry pie filling
2 cups whipped topping
Directions
In a bowl, beat the milk and pudding mix for 2 minutes or until smooth. Let stand until slightly thickened, about 2 minutes. Stir in pie filling. Gently fold in whipped topping. Spoon into individual dessert dishes; refrigerate until serving.
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (21 ounce) can cherry pie filling
2 cups whipped topping
Directions
In a bowl, beat the milk and pudding mix for 2 minutes or until smooth. Let stand until slightly thickened, about 2 minutes. Stir in pie filling. Gently fold in whipped topping. Spoon into individual dessert dishes; refrigerate until serving.
Recipe : Bisschopswijn
Ingredients
1 (750 milliliter) bottle red wine
1/2 cup white sugar
1 teaspoon ground cinnamon
8 whole cloves
Directions
In a large saucepan on medium-low heat, combine wine. sugar and cinnamon. Cut the orange in half, push the cloves into the outside of the orange halves, and place them into the wine.
Heat SLOWLY on LOW heat for about 30 minutes or until steaming. Do not let it boil. Heat your glasses in warm water before serving.
1 (750 milliliter) bottle red wine
1/2 cup white sugar
1 teaspoon ground cinnamon
8 whole cloves
Directions
In a large saucepan on medium-low heat, combine wine. sugar and cinnamon. Cut the orange in half, push the cloves into the outside of the orange halves, and place them into the wine.
Heat SLOWLY on LOW heat for about 30 minutes or until steaming. Do not let it boil. Heat your glasses in warm water before serving.
Recipe : Barbecue Beef Patties
Ingredients
1/2 cup barbecue sauce, divided
3/4 cup crushed cornflakes
1/2 teaspoon salt
1 pound ground beef
Directions
In a bowl, combine egg, 1/4 cup barbecue sauce, cornflake crumbs and salt. Add beef and mix well. Shape into four oval patties, about 3/4 in. thick. Place in a greased 11-in. x 7-in. x 2-in. baking pan. Spread with remaining barbecue sauce. Bake, uncovered, at 375 degrees F for 25-30 minutes or until meat is no longer pink and meat thermometer reads 160 degrees F; drain.
1/2 cup barbecue sauce, divided
3/4 cup crushed cornflakes
1/2 teaspoon salt
1 pound ground beef
Directions
In a bowl, combine egg, 1/4 cup barbecue sauce, cornflake crumbs and salt. Add beef and mix well. Shape into four oval patties, about 3/4 in. thick. Place in a greased 11-in. x 7-in. x 2-in. baking pan. Spread with remaining barbecue sauce. Bake, uncovered, at 375 degrees F for 25-30 minutes or until meat is no longer pink and meat thermometer reads 160 degrees F; drain.
Recipe : Aunt Blanche's Blueberry Muffins
Ingredients
1/2 cup butter
2 cups all-purpose flour
1 1/4 cups white sugar
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
1/2 cup butter
2 cups all-purpose flour
1 1/4 cups white sugar
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Recipe : Aunt Bev's Glorified Grilled Cheese Sandwich
Ingredients
salt and pepper to taste
2 tablespoons butter, divided
2 slices Italian bread
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
4 thin slices ham
2 slices Swiss cheese
Directions
In a shallow dish that will be large enough to dip your sandwich in, whisk the egg with some salt and pepper. Set aside.
Melt 1 tablespoon of butter in a skillet over medium-high heat. Spread the mayonnaise and mustard onto one slice of bread. On the other slice, layer the ham and cheese. Place the slices together to enclose the ingredients.
Carefully and quickly, dip each side in the beaten egg, and place in the hot buttered skillet. Cook until golden brown on the bottom, then melt the remaining butter in the skillet. Flip the sandwich, and cook until browned on the other side.
salt and pepper to taste
2 tablespoons butter, divided
2 slices Italian bread
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
4 thin slices ham
2 slices Swiss cheese
Directions
In a shallow dish that will be large enough to dip your sandwich in, whisk the egg with some salt and pepper. Set aside.
Melt 1 tablespoon of butter in a skillet over medium-high heat. Spread the mayonnaise and mustard onto one slice of bread. On the other slice, layer the ham and cheese. Place the slices together to enclose the ingredients.
Carefully and quickly, dip each side in the beaten egg, and place in the hot buttered skillet. Cook until golden brown on the bottom, then melt the remaining butter in the skillet. Flip the sandwich, and cook until browned on the other side.
Saturday, May 28, 2011
Recipe : Absolutely Awesome BBQ Sauce
Ingredients
1 cup brown sugar
1/2 cup chile sauce
1/2 cup rum
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 cloves garlic, crushed
1 teaspoon ground dry mustard
ground black pepper to taste
Directions
In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.
1 cup brown sugar
1/2 cup chile sauce
1/2 cup rum
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 cloves garlic, crushed
1 teaspoon ground dry mustard
ground black pepper to taste
Directions
In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.
Recipe : Apple Jack Shot
Ingredients
1 fluid ounce whiskey
1 fluid ounce sour apple schnapps
Directions
Pour whiskey and sour apple schnapps into a shot glass and serve.
1 fluid ounce whiskey
1 fluid ounce sour apple schnapps
Directions
Pour whiskey and sour apple schnapps into a shot glass and serve.
Recipe : Blueberry Coffee Cake
Ingredients
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup shortening
2 cups fresh or frozen blueberries
1 1/3 cups flaked coconut
Directions
In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly.
In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries. Pour the batter into two greased 9-in. round baking pans. Sprinkle with coconut.
Bake at 375 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup shortening
2 cups fresh or frozen blueberries
1 1/3 cups flaked coconut
Directions
In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly.
In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries. Pour the batter into two greased 9-in. round baking pans. Sprinkle with coconut.
Bake at 375 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Recipe : Apple Lasagna
Ingredients
8 lasagna noodles
2 cups shredded Cheddar cheese
1 cup ricotta cheese
1 egg, lightly beaten
1/4 cup white sugar
1 teaspoon almond extract
2 (20 ounce) cans apple pie filling
6 tablespoons all-purpose flour
6 tablespoons brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
3 teaspoons margarine
1 cup sour cream
1/3 cup packed brown sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook until tender, about 8 minutes. Drain, and rinse noodles, and set aside.
In a medium bowl, mix together the Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract. Spread one can of apple pie filling in the bottom of a 9x13 inch baking dish. Layer half of the noodles to cover the filling. Spread the cheese mixture over the noodles. Top with the remaining noodles, and spread the remaining can of apple pie filling over the top of those.
In a small bowl, stir together the flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg. Mix in margarine until the mixture is crumbly. Sprinkle over the top of the pie filling.
Bake for 45 minutes in the preheated oven. Cool for 15 minutes. While the lasagna cools, stir together the sour cream and 1/3 cup brown sugar. To serve, cut into squares and top with sour cream as a garnish.
8 lasagna noodles
2 cups shredded Cheddar cheese
1 cup ricotta cheese
1 egg, lightly beaten
1/4 cup white sugar
1 teaspoon almond extract
2 (20 ounce) cans apple pie filling
6 tablespoons all-purpose flour
6 tablespoons brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
3 teaspoons margarine
1 cup sour cream
1/3 cup packed brown sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook until tender, about 8 minutes. Drain, and rinse noodles, and set aside.
In a medium bowl, mix together the Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract. Spread one can of apple pie filling in the bottom of a 9x13 inch baking dish. Layer half of the noodles to cover the filling. Spread the cheese mixture over the noodles. Top with the remaining noodles, and spread the remaining can of apple pie filling over the top of those.
In a small bowl, stir together the flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg. Mix in margarine until the mixture is crumbly. Sprinkle over the top of the pie filling.
Bake for 45 minutes in the preheated oven. Cool for 15 minutes. While the lasagna cools, stir together the sour cream and 1/3 cup brown sugar. To serve, cut into squares and top with sour cream as a garnish.
Recipe : Apple Pie Bars
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup butter, chilled
2/3 cup milk
1 cup crushed cornflakes cereal
8 cups thinly sliced apples
1 cup white sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 egg white
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 cup confectioners' sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the flour and salt. Cut in the 1 cup butter until mixture is mealy. With a fork, stir in the 2/3 cup milk and egg yolk. Divide dough into 2 equal parts. On a lightly floured surface, roll out 1 piece of dough into a large rectangle. Place on the bottom of a 9x13 inch baking pan.
Sprinkle cereal over the crust, then layer the apples over the cereal. Stir together the 1 cup of white sugar, and the 1and 1/2 teaspoons of cinnamon and nutmeg; sprinkle over the apple layer. Roll out the other half of the dough and cover everything in the pan. Brush top crust with the reserved egg white and sprinkle with a mixture of 2 tablespoons sugar, and 1/2 teaspoon of cinnamon.
Bake for 45 minutes to 1 hour in the preheated oven. Top crust should be lightly browned. Mix together the 1 cup of confectioners' sugar, 1 and 1/2 tablespoons of milk, and 1/2 teaspoon of vanilla until smooth; drizzle over bars while they are still warm.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup butter, chilled
2/3 cup milk
1 cup crushed cornflakes cereal
8 cups thinly sliced apples
1 cup white sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 egg white
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 cup confectioners' sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the flour and salt. Cut in the 1 cup butter until mixture is mealy. With a fork, stir in the 2/3 cup milk and egg yolk. Divide dough into 2 equal parts. On a lightly floured surface, roll out 1 piece of dough into a large rectangle. Place on the bottom of a 9x13 inch baking pan.
Sprinkle cereal over the crust, then layer the apples over the cereal. Stir together the 1 cup of white sugar, and the 1and 1/2 teaspoons of cinnamon and nutmeg; sprinkle over the apple layer. Roll out the other half of the dough and cover everything in the pan. Brush top crust with the reserved egg white and sprinkle with a mixture of 2 tablespoons sugar, and 1/2 teaspoon of cinnamon.
Bake for 45 minutes to 1 hour in the preheated oven. Top crust should be lightly browned. Mix together the 1 cup of confectioners' sugar, 1 and 1/2 tablespoons of milk, and 1/2 teaspoon of vanilla until smooth; drizzle over bars while they are still warm.
Recipe : Balsamic Glazed Salmon
Ingredients
8 (3 ounce) fillets salmon (about 3/4-inch thick)
Freshly ground black pepper
3 tablespoons olive oil
4 1/2 teaspoons cornstarch
1 3/4 cups Swanson� Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon orange juice
1 teaspoon grated orange peel
Orange slices for garnish
Directions
Place the salmon in an 11x8-inch (2-quart) shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350 degrees F for 15 minutes or until the fish flakes easily when tested with a fork.
Stir the cornstarch, broth, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil. Cook and stir until the mixture boils and thickens.
Place the salmon on a serving platter and serve with the sauce. Garnish with the orange slices.
8 (3 ounce) fillets salmon (about 3/4-inch thick)
Freshly ground black pepper
3 tablespoons olive oil
4 1/2 teaspoons cornstarch
1 3/4 cups Swanson� Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon orange juice
1 teaspoon grated orange peel
Orange slices for garnish
Directions
Place the salmon in an 11x8-inch (2-quart) shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350 degrees F for 15 minutes or until the fish flakes easily when tested with a fork.
Stir the cornstarch, broth, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil. Cook and stir until the mixture boils and thickens.
Place the salmon on a serving platter and serve with the sauce. Garnish with the orange slices.
Recipe : Apricot Chicken III
Ingredients
8 chicken thighs
1 packet dry onion soup mix
1 (14 ounce) can apricot nectar
1 (14 ounce) can apricot halves, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish.
In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
Bake in preheated oven for 55 minutes.
Sprinkle apricot halves over chicken and cook another 5 minutes.
8 chicken thighs
1 packet dry onion soup mix
1 (14 ounce) can apricot nectar
1 (14 ounce) can apricot halves, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish.
In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
Bake in preheated oven for 55 minutes.
Sprinkle apricot halves over chicken and cook another 5 minutes.
Recipe : BREAKSTONE'S Chocolate Chunk-Cinnamon Coffee Cake
Ingredients
1 (12 ounce) package BAKER'S Semi-Sweet Chocolate Chunks
3/4 cup PLANTERS Pecan Pieces
2 cups sugar, divided
1 1/2 teaspoons ground cinnamon
2 2/3 cups flour
1 1/2 teaspoons baking soda
3/4 teaspoon CALUMET Baking Powder
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
Directions
Preheat oven to 350 degrees F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.
Beat butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.
1 (12 ounce) package BAKER'S Semi-Sweet Chocolate Chunks
3/4 cup PLANTERS Pecan Pieces
2 cups sugar, divided
1 1/2 teaspoons ground cinnamon
2 2/3 cups flour
1 1/2 teaspoons baking soda
3/4 teaspoon CALUMET Baking Powder
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
Directions
Preheat oven to 350 degrees F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.
Beat butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.
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