Ingredients
1 quart oil for deep frying
1 cup all-purpose flour
2/3 cup yellow cornmeal
1/4 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings
1 egg, beaten
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 pounds hot dogs
wooden sticks
Directions
Heat oil in a deep fryer to 365 degrees F (185 degrees C).
In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.
Thursday, June 30, 2011
Recipe : Best Beer Cheese Soup
Ingredients
5 slices bacon
2 tablespoons butter or margarine
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch green onions, chopped
2 tablespoons flour
2 cups chicken broth
2 (12 fluid ounce) cans or bottles domestic beer
1 pound processed cheese food, cubed
1/2 pound sharp Cheddar cheese, grated
2 teaspoons garlic powder
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.
5 slices bacon
2 tablespoons butter or margarine
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch green onions, chopped
2 tablespoons flour
2 cups chicken broth
2 (12 fluid ounce) cans or bottles domestic beer
1 pound processed cheese food, cubed
1/2 pound sharp Cheddar cheese, grated
2 teaspoons garlic powder
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.
Recipe : Authentic Chinese Egg Rolls (from a Chinese person)
Ingredients
4 teaspoons vegetable oil
3 eggs, beaten
1 medium head cabbage, finely shredded
1/2 carrot, julienned
1 (8 ounce) can shredded bamboo shoots
1 cup dried, shredded wood ear mushroom, rehydrated
1 pound Chinese barbequed or roasted pork, cut into matchsticks
2 green onions, thinly sliced
2 1/2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon monosodium glutamate (MSG)
1 (14 ounce) package egg roll wrappers
1 egg white, beaten
4 cups oil for frying, or as needed
Directions
Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
4 teaspoons vegetable oil
3 eggs, beaten
1 medium head cabbage, finely shredded
1/2 carrot, julienned
1 (8 ounce) can shredded bamboo shoots
1 cup dried, shredded wood ear mushroom, rehydrated
1 pound Chinese barbequed or roasted pork, cut into matchsticks
2 green onions, thinly sliced
2 1/2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon monosodium glutamate (MSG)
1 (14 ounce) package egg roll wrappers
1 egg white, beaten
4 cups oil for frying, or as needed
Directions
Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
Recipe : Bacon Mushroom Swiss Meatloaf
Ingredients
12 ounces chopped raw bacon
1 small white onion, chopped
5 button mushrooms, chopped
1 1/2 pounds extra-lean ground beef
1/4 cup evaporated milk
6 ounces shredded Swiss cheese, divided
1/2 cup corn flake crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.
12 ounces chopped raw bacon
1 small white onion, chopped
5 button mushrooms, chopped
1 1/2 pounds extra-lean ground beef
1/4 cup evaporated milk
6 ounces shredded Swiss cheese, divided
1/2 cup corn flake crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.
Recipe : Bacon Cheese Treats
Ingredients
1 (8 ounce) package cream cheese, softened
1 (12 ounce) jar bacon bits
1 pinch ground black pepper, or to taste
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent roll dough
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the cream cheese, bacon bits, pepper and onion.
On a lightly floured surface, unroll the crescent rolls lengthwise and form into a long rectangle. Thinly spread the cream cheese mixture on the dough. Starting with the long edge of the rectangle, roll the dough into a long, thin roll. Slice the roll into 1/4 inch thick pieces. Place rolls on a lightly greased baking sheet.
Bake in preheated oven for 15 minutes, or until brown.
1 (8 ounce) package cream cheese, softened
1 (12 ounce) jar bacon bits
1 pinch ground black pepper, or to taste
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent roll dough
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the cream cheese, bacon bits, pepper and onion.
On a lightly floured surface, unroll the crescent rolls lengthwise and form into a long rectangle. Thinly spread the cream cheese mixture on the dough. Starting with the long edge of the rectangle, roll the dough into a long, thin roll. Slice the roll into 1/4 inch thick pieces. Place rolls on a lightly greased baking sheet.
Bake in preheated oven for 15 minutes, or until brown.
Recipe : Bob's Stuffed Banana Peppers
Ingredients
8 banana peppers
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
1 pound hot Italian sausage
1 pound mild Italian sausage
1 1/2 cups bread crumbs
Directions
Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
Bake uncovered in preheated oven for 1 hour.
8 banana peppers
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
1 pound hot Italian sausage
1 pound mild Italian sausage
1 1/2 cups bread crumbs
Directions
Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
Bake uncovered in preheated oven for 1 hour.
Recipe : Amber's Super Stuffing
Ingredients
2 1/4 cups chicken stock
1/4 cup wild rice
4 tablespoons butter
2 cups fresh sliced mushrooms
2 cups chopped celery
1 cup chopped onion
4 cups corn bread stuffing mix
1 tablespoon poultry seasoning
Directions
In a medium sized saucepan combine the chicken stock and the wild rice. Bring to a boil then reduce heat and let simmer until rice is tender.
In a large skillet melt the butter. Add the mushrooms, celery and onion. Cook until the vegetables are soft.
In a large bowl mix the cornbread stuffing and poultry seasoning. Add the rice and the vegetables and mix well. Use to stuff turkey or bake on its own. More chicken stock can be added if stuffing is dry.
2 1/4 cups chicken stock
1/4 cup wild rice
4 tablespoons butter
2 cups fresh sliced mushrooms
2 cups chopped celery
1 cup chopped onion
4 cups corn bread stuffing mix
1 tablespoon poultry seasoning
Directions
In a medium sized saucepan combine the chicken stock and the wild rice. Bring to a boil then reduce heat and let simmer until rice is tender.
In a large skillet melt the butter. Add the mushrooms, celery and onion. Cook until the vegetables are soft.
In a large bowl mix the cornbread stuffing and poultry seasoning. Add the rice and the vegetables and mix well. Use to stuff turkey or bake on its own. More chicken stock can be added if stuffing is dry.
Recipe : Biscochitos II
Ingredients
1 cup shortening
1 cup margarine
1 1/2 cups white sugar
1 teaspoon anise extract
1 teaspoon vanilla extract
6 cups all-purpose flour
1 teaspoon salt
1/2 cup wine
3 teaspoons baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
Roll out on a floured board to 1/2 or 1/4 inch thickness.
Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.
1 cup shortening
1 cup margarine
1 1/2 cups white sugar
1 teaspoon anise extract
1 teaspoon vanilla extract
6 cups all-purpose flour
1 teaspoon salt
1/2 cup wine
3 teaspoons baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
Roll out on a floured board to 1/2 or 1/4 inch thickness.
Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.
Recipe : Beer Braised Irish Stew and Colcannon
Ingredients
Irish Stew:
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 (12 fluid ounce) can or bottle dark beer
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
1/4 cup milk, warmed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley
Directions
Preheat oven to 325 degrees F (165 degrees C).
Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
Irish Stew:
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 (12 fluid ounce) can or bottle dark beer
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
1/4 cup milk, warmed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley
Directions
Preheat oven to 325 degrees F (165 degrees C).
Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
Recipe : Apple Pie Ice Cream
Ingredients
8 oatmeal cookies, crushed
2 tablespoons melted butter, divided
2 large apples, peeled, cored and sliced
3 tablespoons white sugar
1 teaspoon ground cinnamon
3 cups whipping cream
1 1/2 cups half and half
1 cup white sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/4 cup chopped toasted walnuts
1/4 cup dulce de leche or caramel ice cream topping
Directions
Preheat oven to 375 degrees F (190 degrees C).
Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.
Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.
Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to manufacturer's instructions.
When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts. Add the dulce de leche by the teaspoon while stirring to evenly distribute.
8 oatmeal cookies, crushed
2 tablespoons melted butter, divided
2 large apples, peeled, cored and sliced
3 tablespoons white sugar
1 teaspoon ground cinnamon
3 cups whipping cream
1 1/2 cups half and half
1 cup white sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/4 cup chopped toasted walnuts
1/4 cup dulce de leche or caramel ice cream topping
Directions
Preheat oven to 375 degrees F (190 degrees C).
Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.
Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.
Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to manufacturer's instructions.
When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts. Add the dulce de leche by the teaspoon while stirring to evenly distribute.
Recipe : Broiled Mochi with Nori Seaweed
Ingredients
8 frozen mochi squares
1/2 cup soy sauce
1 sheet nori (dry seaweed)
Directions
Preheat oven to 450 degrees F (275 degrees C).
Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat.
Wrap each mochi cake in seaweed; serve warm.
8 frozen mochi squares
1/2 cup soy sauce
1 sheet nori (dry seaweed)
Directions
Preheat oven to 450 degrees F (275 degrees C).
Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat.
Wrap each mochi cake in seaweed; serve warm.
Recipe : Bok Choy, Carrots and Green Beans
Ingredients
1 teaspoon peanut oil
3 tablespoons minced shallots
2 carrots, sliced diagonally
1 cup fresh green beans, cut into 1 inch pieces
1 cup chopped bok choy
1/3 cup low sodium, low fat vegetable broth
1 tablespoon light soy sauce
Directions
Heat the oil in a wok or skillet over high heat. Add the shallots and saute for 3 minutes. Add the carrots and stir fry for 3 minutes. Add the green beans and stir fry for 2 minutes. Add the bok choy and stir fry for 2 minutes. Add the broth and simmer for 2 minutes. Add the soy sauce and serve.
1 teaspoon peanut oil
3 tablespoons minced shallots
2 carrots, sliced diagonally
1 cup fresh green beans, cut into 1 inch pieces
1 cup chopped bok choy
1/3 cup low sodium, low fat vegetable broth
1 tablespoon light soy sauce
Directions
Heat the oil in a wok or skillet over high heat. Add the shallots and saute for 3 minutes. Add the carrots and stir fry for 3 minutes. Add the green beans and stir fry for 2 minutes. Add the bok choy and stir fry for 2 minutes. Add the broth and simmer for 2 minutes. Add the soy sauce and serve.
Recipe : Berry Good Smoothie II
Ingredients
1 nectarine, pitted
3/4 cup strawberries, hulled
3/4 cup blueberries, rinsed and drained
1/3 cup nonfat dry milk powder
1 cup crushed ice
Directions
In a blender combine nectarine, strawberries, blueberries, milk powder and crushed ice. Blend until smooth. pour into glasses and serve.
1 nectarine, pitted
3/4 cup strawberries, hulled
3/4 cup blueberries, rinsed and drained
1/3 cup nonfat dry milk powder
1 cup crushed ice
Directions
In a blender combine nectarine, strawberries, blueberries, milk powder and crushed ice. Blend until smooth. pour into glasses and serve.
Recipe : Beer Basted Rabbit
Ingredients
3 pounds rabbit meat
2 tablespoons garlic salt
2 (12 fluid ounce) cans beer
Directions
Preheat grill to medium high and lightly oil grate.
Place rabbit meat on heated grill and season with garlic salt. Pour beer into a medium bowl. Let meat cook 15 minutes, then start basting with beer every 10 minutes until done, about 30 minutes.
3 pounds rabbit meat
2 tablespoons garlic salt
2 (12 fluid ounce) cans beer
Directions
Preheat grill to medium high and lightly oil grate.
Place rabbit meat on heated grill and season with garlic salt. Pour beer into a medium bowl. Let meat cook 15 minutes, then start basting with beer every 10 minutes until done, about 30 minutes.
Recipe : Brown Rice Breakfast Porridge
Ingredients
1 cup cooked brown rice
1 cup 2% low-fat milk
2 tablespoons dried blueberries
1 dash cinnamon
1 tablespoon honey
1/4 teaspoon vanilla extract
1 tablespoon butter
Directions
Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.
1 cup cooked brown rice
1 cup 2% low-fat milk
2 tablespoons dried blueberries
1 dash cinnamon
1 tablespoon honey
1/4 teaspoon vanilla extract
1 tablespoon butter
Directions
Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.
Recipe : Baked Corn II
Ingredients
1 (16 ounce) package frozen corn kernels, thawed and drained
3/4 cup milk
4 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon all-purpose flour
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish.
Bake, uncovered, in preheated oven for 1 hour.
1 (16 ounce) package frozen corn kernels, thawed and drained
3/4 cup milk
4 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon all-purpose flour
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish.
Bake, uncovered, in preheated oven for 1 hour.
Recipe : American Chop Suey
Ingredients
1 pound lean ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1 (14.5 ounce) can stewed tomatoes
2 (15 ounce) cans spaghetti with sauce
Directions
In a large skillet, brown the beef with the celery and onion until the onion is tender. Add the tomatoes and spaghetti and heat, stirring all together. Serve with garlic bread and a dinner salad if desired. SO easy!
1 pound lean ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1 (14.5 ounce) can stewed tomatoes
2 (15 ounce) cans spaghetti with sauce
Directions
In a large skillet, brown the beef with the celery and onion until the onion is tender. Add the tomatoes and spaghetti and heat, stirring all together. Serve with garlic bread and a dinner salad if desired. SO easy!
Recipe : Berry Tiramisu Cake
Ingredients
4 cups Assorted fresh berries
1 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
SPONGE CAKE:
1 1/2 cups all-purpose flour
1 1/8 cups sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs, separated
1/2 cup water
1/3 cup vegetable oil
CREAM FILLING:
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 cups whipping cream, whipped
Directions
In a bowl, combine berries, sugar and lemon juice. Cover and refrigerate for 1 hour. Gently press berries; drain, reserving juice. Set berries aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely.
In a large mixing bowl, combine the flour, 1 cup sugar, baking powder and salt. Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth. In another mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. springform pan. Bake at 325 degrees F for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack.
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Split cake into three layers; place one layer on a serving plate. Spread with a third of the filling; top with a third of the berries and drizzle with 1/4 cup berry syrup. Refrigerate for at least 2 hours before serving.
4 cups Assorted fresh berries
1 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
SPONGE CAKE:
1 1/2 cups all-purpose flour
1 1/8 cups sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs, separated
1/2 cup water
1/3 cup vegetable oil
CREAM FILLING:
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 cups whipping cream, whipped
Directions
In a bowl, combine berries, sugar and lemon juice. Cover and refrigerate for 1 hour. Gently press berries; drain, reserving juice. Set berries aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely.
In a large mixing bowl, combine the flour, 1 cup sugar, baking powder and salt. Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth. In another mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. springform pan. Bake at 325 degrees F for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack.
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Split cake into three layers; place one layer on a serving plate. Spread with a third of the filling; top with a third of the berries and drizzle with 1/4 cup berry syrup. Refrigerate for at least 2 hours before serving.
Recipe : Beer Cheese Soup II
Ingredients
1 tablespoon margarine
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle light beer
1 (14.5 ounce) can chicken broth
3 tablespoons cornstarch
2 cups half-and-half
2 cups shredded sharp Cheddar cheese
Directions
Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.
1 tablespoon margarine
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle light beer
1 (14.5 ounce) can chicken broth
3 tablespoons cornstarch
2 cups half-and-half
2 cups shredded sharp Cheddar cheese
Directions
Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.
Recipe : Aunt Phyllis' Magnificent Cheese Ball
Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup butter
1 tablespoon instant Cheddar cheese sauce mix
2 cups shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 tablespoon lemon juice
1 teaspoon dried parsley
1/2 cup chopped walnuts to taste
Directions
In a medium-sized mixing bowl, blend cream cheese and butter or margarine. Stir in cheese sprinkle, Cheddar cheese, green onion, lemon juice and parsley. Shape mixture into 2 large balls or logs, and roll them in the chopped walnuts. Refrigerate until ready to serve.
2 (8 ounce) packages cream cheese, softened
1/2 cup butter
1 tablespoon instant Cheddar cheese sauce mix
2 cups shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 tablespoon lemon juice
1 teaspoon dried parsley
1/2 cup chopped walnuts to taste
Directions
In a medium-sized mixing bowl, blend cream cheese and butter or margarine. Stir in cheese sprinkle, Cheddar cheese, green onion, lemon juice and parsley. Shape mixture into 2 large balls or logs, and roll them in the chopped walnuts. Refrigerate until ready to serve.
Recipe : Apricot Sausages
Ingredients
1 (12 ounce) package fresh pork sausage links
1/3 cup orange juice
2 tablespoons apricot preserves
Orange slices
Directions
In a medium skillet, brown sausages on all sides. Add enough water to cover. Bring to a boil over medium heat; cook for 10 minutes. Drain. Add juice and preserves. Reduce heat; cover and simmer for 30 minutes, turning sausages occasionally. Serve with a slotted spoon. Garnish with orange slices if desired.
1 (12 ounce) package fresh pork sausage links
1/3 cup orange juice
2 tablespoons apricot preserves
Orange slices
Directions
In a medium skillet, brown sausages on all sides. Add enough water to cover. Bring to a boil over medium heat; cook for 10 minutes. Drain. Add juice and preserves. Reduce heat; cover and simmer for 30 minutes, turning sausages occasionally. Serve with a slotted spoon. Garnish with orange slices if desired.
Recipe : Austrian Peach Cookies II
Ingredients
3/4 cup unsalted butter
1 cup white sugar
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1/4 cup semisweet chocolate chips
2/3 cup apricot jam
1/3 cup ground pecans
2 teaspoons rum
1/4 cup water
1 cup white sugar
2 drops red food coloring
4 drops yellow food coloring
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder, stir into the creamed mixture alternately with the milk. Roll dough into 1 inch balls and place balls 1 inch apart onto an ungreased cookie sheet.
Bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.
When cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. Save the crumbs. In a heatproof bowl, melt chocolate chips in a microwave or over a pan of simmering water. Stir frequently until smooth. In a medium bowl, stir together the melted chocolate, apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centers of the cookies with the chocolate mixture and stick two cookies together with the filling sides in to form a peach shape.
Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Color the small bowl with the red coloring by working it in with your fingers. Color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. Brush each cookie with water and roll them first in the yellow sugar, then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect.
3/4 cup unsalted butter
1 cup white sugar
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1/4 cup semisweet chocolate chips
2/3 cup apricot jam
1/3 cup ground pecans
2 teaspoons rum
1/4 cup water
1 cup white sugar
2 drops red food coloring
4 drops yellow food coloring
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder, stir into the creamed mixture alternately with the milk. Roll dough into 1 inch balls and place balls 1 inch apart onto an ungreased cookie sheet.
Bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.
When cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. Save the crumbs. In a heatproof bowl, melt chocolate chips in a microwave or over a pan of simmering water. Stir frequently until smooth. In a medium bowl, stir together the melted chocolate, apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centers of the cookies with the chocolate mixture and stick two cookies together with the filling sides in to form a peach shape.
Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Color the small bowl with the red coloring by working it in with your fingers. Color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. Brush each cookie with water and roll them first in the yellow sugar, then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect.
Recipe : Bite-Size Crab Quiches
Ingredients
1 (10 ounce) can large refrigerated buttermilk biscuits
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/2 cup shredded Swiss cheese
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
Directions
Separate each biscuit into five equal pieces. press onto the bottom and up the sides of 24 ungreased miniature muffin cups (discard remaining piece of dough). Fill each cup with 2 teaspoons crab and 1 teaspoon Swiss cheese. In a small bowl, combine the egg, milk, dill and salt; spoon about 1-1/2 teaspoons into each cup.
Bake at 375 degrees F for 15-20 minutes or until edges are golden brown. Let stand for 5 minutes before removing from pans. Serve warm.
1 (10 ounce) can large refrigerated buttermilk biscuits
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/2 cup shredded Swiss cheese
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
Directions
Separate each biscuit into five equal pieces. press onto the bottom and up the sides of 24 ungreased miniature muffin cups (discard remaining piece of dough). Fill each cup with 2 teaspoons crab and 1 teaspoon Swiss cheese. In a small bowl, combine the egg, milk, dill and salt; spoon about 1-1/2 teaspoons into each cup.
Bake at 375 degrees F for 15-20 minutes or until edges are golden brown. Let stand for 5 minutes before removing from pans. Serve warm.
Recipe : Beef Stroganoff with Noodles
Ingredients
2 tablespoons vegetable oil
1 1/2 pounds beef stew meat, cut into 1/2 inch pieces
1/2 pound bacon, cut into 1/4 inch pieces
1/2 onion, diced
3 strips celery, diced
2 tablespoons seasoning salt
1/4 cup Worcestershire sauce
3 (14 ounce) cans beef broth
1 (8 ounce) package dry egg noodles
1 teaspoon butter
2 (4 ounce) cans sliced mushrooms
1/4 cup cornstarch
1/3 cup cold water
1 (8 ounce) container sour cream
Directions
In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.
2 tablespoons vegetable oil
1 1/2 pounds beef stew meat, cut into 1/2 inch pieces
1/2 pound bacon, cut into 1/4 inch pieces
1/2 onion, diced
3 strips celery, diced
2 tablespoons seasoning salt
1/4 cup Worcestershire sauce
3 (14 ounce) cans beef broth
1 (8 ounce) package dry egg noodles
1 teaspoon butter
2 (4 ounce) cans sliced mushrooms
1/4 cup cornstarch
1/3 cup cold water
1 (8 ounce) container sour cream
Directions
In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.
Recipe : Best Hamburger Ever
Ingredients
1 1/2 pounds lean ground beef
1/2 onion, finely chopped
1/2 cup shredded Colby or Monterey Jack cheese
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed dried rosemary
salt and pepper to taste
Directions
Preheat a grill for high heat.
In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
1 1/2 pounds lean ground beef
1/2 onion, finely chopped
1/2 cup shredded Colby or Monterey Jack cheese
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed dried rosemary
salt and pepper to taste
Directions
Preheat a grill for high heat.
In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
Recipe : Brownie Oat Cookies
Ingredients
2/3 cup all-purpose flour
2/3 cup white sugar
1 cup quick cooking oats
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites
1/3 cup light corn syrup
1 teaspoon vanilla extract
Directions
Spray cookie sheet with non-stick spray. Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the flour, sugar, oats, cocoa powder, baking powder, and salt. Mix in the egg whites, syrup, and vanilla. Drop by spoonfuls on the prepared cookie sheet.
Bake 10 minutes in the preheated oven.
2/3 cup all-purpose flour
2/3 cup white sugar
1 cup quick cooking oats
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites
1/3 cup light corn syrup
1 teaspoon vanilla extract
Directions
Spray cookie sheet with non-stick spray. Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the flour, sugar, oats, cocoa powder, baking powder, and salt. Mix in the egg whites, syrup, and vanilla. Drop by spoonfuls on the prepared cookie sheet.
Bake 10 minutes in the preheated oven.
Recipe : Baklava Martini
Ingredients
1 fluid ounce amaretto liqueur
3 fluid ounces gin
1 fluid ounce creme de cacao
1 1/2 fluid ounces simple syrup
1/8 teaspoon ground cinnamon
Directions
Combine amaretto, gin, creme de cacao, simple syrup, and cinnamon in a cocktail shaker full of ice. Shake well; strain into 2 martini glasses.
1 fluid ounce amaretto liqueur
3 fluid ounces gin
1 fluid ounce creme de cacao
1 1/2 fluid ounces simple syrup
1/8 teaspoon ground cinnamon
Directions
Combine amaretto, gin, creme de cacao, simple syrup, and cinnamon in a cocktail shaker full of ice. Shake well; strain into 2 martini glasses.
Recipe : Bonnie's Fruit Dip
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream, for topping
1 cup whipped cream
1/4 cup brown sugar
1/4 cup white sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
Directions
In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later.
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream, for topping
1 cup whipped cream
1/4 cup brown sugar
1/4 cup white sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
Directions
In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later.
Recipe : Blackberry Cherry Cobbler
Ingredients
1 (21 ounce) can cherry pie filling
2 cups frozen blackberries, thawed
1/4 teaspoon ground cinnamon
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 (7.5 ounce) package refrigerated buttermilk biscuits
3 tablespoons butter, melted
1/4 cup sliced almonds
Directions
In a large saucepan, combine the pie filling, blackberries and cinnamon. Cook over medium heat until mixture is bubbly, stirring occasionally. Pour into a greased 11-in.x 7-in.x 2-in. baking dish.
In a small bowl, combine the sugar and cinnamon. Dip biscuits in butter and then in cinnamon-sugar. Arrange biscuits around edges of dish; sprinkle with almonds. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown. Serve warm.
1 (21 ounce) can cherry pie filling
2 cups frozen blackberries, thawed
1/4 teaspoon ground cinnamon
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 (7.5 ounce) package refrigerated buttermilk biscuits
3 tablespoons butter, melted
1/4 cup sliced almonds
Directions
In a large saucepan, combine the pie filling, blackberries and cinnamon. Cook over medium heat until mixture is bubbly, stirring occasionally. Pour into a greased 11-in.x 7-in.x 2-in. baking dish.
In a small bowl, combine the sugar and cinnamon. Dip biscuits in butter and then in cinnamon-sugar. Arrange biscuits around edges of dish; sprinkle with almonds. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown. Serve warm.
Recipe : Better Help for Hamburger
Ingredients
1 pound ground beef
3 medium potatoes, peeled and sliced
1 red bell pepper, seeded and diced
1/2 large red onion, chopped
2 tablespoons olive oil
1 cup shredded Cheddar cheese
1 fresh jalapeno pepper, chopped
Directions
Place ground beef in a skillet over medium-high heat. Cook and crumble until evenly browned. Drain grease, and set aside.
Meanwhile place potatoes in a saucepan with enough water to cover. bring to a boil, and cook for about 10 minutes, until just tender. Drain potatoes, and remove from the pan.
Heat oil over medium heat using the pan that the potatoes were cooked in. Add the bell pepper and onion. Cook and stir for about 5 minutes, until tender. Mix in the ground beef and potatoes, cooking until heated through, about 5 minutes. Stir in cheese, and remove from heat. Serve immediately.
1 pound ground beef
3 medium potatoes, peeled and sliced
1 red bell pepper, seeded and diced
1/2 large red onion, chopped
2 tablespoons olive oil
1 cup shredded Cheddar cheese
1 fresh jalapeno pepper, chopped
Directions
Place ground beef in a skillet over medium-high heat. Cook and crumble until evenly browned. Drain grease, and set aside.
Meanwhile place potatoes in a saucepan with enough water to cover. bring to a boil, and cook for about 10 minutes, until just tender. Drain potatoes, and remove from the pan.
Heat oil over medium heat using the pan that the potatoes were cooked in. Add the bell pepper and onion. Cook and stir for about 5 minutes, until tender. Mix in the ground beef and potatoes, cooking until heated through, about 5 minutes. Stir in cheese, and remove from heat. Serve immediately.
Recipe : Banana Bran Muffins
Ingredients
1 1/2 cups all-purpose flour
1 cup oat bran
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1 cup orange juice
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup mashed ripe bananas
1/2 cup chopped walnuts
Directions
In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
1 1/2 cups all-purpose flour
1 cup oat bran
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1 cup orange juice
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup mashed ripe bananas
1/2 cup chopped walnuts
Directions
In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Recipe : Best Pickled Eggs in all of Ottawa
Ingredients
4 cups distilled white vinegar
6 cloves garlic
1 tablespoon whole white peppercorns
1 tablespoon whole allspice
2 slices fresh ginger root (optional)
Directions
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Cool in cold water and peel.
In a saucepan, combine vinegar, garlic, peppercorns and allspice. Add sliced ginger if desired. Simmer for 10 minutes.
Place eggs in sterilized preserving jars. Pour vinegar mixture over eggs; strain if desired.
Seal and immerse jars in preserving saucepan with rack to hold jars at least 1-inch water above tops of jars. Cover and boil for 10 minutes. Remove jars and cool. Check seals, the lid should not move at all when pressed. Store about one month before opening.
4 cups distilled white vinegar
6 cloves garlic
1 tablespoon whole white peppercorns
1 tablespoon whole allspice
2 slices fresh ginger root (optional)
Directions
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Cool in cold water and peel.
In a saucepan, combine vinegar, garlic, peppercorns and allspice. Add sliced ginger if desired. Simmer for 10 minutes.
Place eggs in sterilized preserving jars. Pour vinegar mixture over eggs; strain if desired.
Seal and immerse jars in preserving saucepan with rack to hold jars at least 1-inch water above tops of jars. Cover and boil for 10 minutes. Remove jars and cool. Check seals, the lid should not move at all when pressed. Store about one month before opening.
Recipe : Breakfast Porridge
Ingredients
1/2 cup water
1 pitted prune, chopped
1 tablespoon raisins
2 tablespoons oat bran
2 tablespoons wheat bran
1 tablespoon wheat germ
1 tablespoon flax seed
1 teaspoon honey (optional)
Directions
Bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. Remove from heat and serve hot.
1/2 cup water
1 pitted prune, chopped
1 tablespoon raisins
2 tablespoons oat bran
2 tablespoons wheat bran
1 tablespoon wheat germ
1 tablespoon flax seed
1 teaspoon honey (optional)
Directions
Bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. Remove from heat and serve hot.
Wednesday, June 29, 2011
Recipe : Butterscotch Bread Pudding
Ingredients
1 (10.75 ounce) loaf day-old bread, torn into small pieces
4 cups milk
2 cups brown sugar
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.
1 (10.75 ounce) loaf day-old bread, torn into small pieces
4 cups milk
2 cups brown sugar
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.
Recipe : Best Teriyaki Sauce
Ingredients
1 cup soy sauce
1 cup ruby red grapefruit juice
1/3 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar, packed
1 tablespoon ground ginger
1 habanero pepper, halved and seeded
4 cloves garlic, smashed
Directions
Combine soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, ginger, habanero pepper, and garlic in a saucepan over medium high heat. Bring to a boil, then reduce heat to medium-low, and simmer 10 minutes, or until thick, stirring occasionally. Strain sauce to remove pepper and garlic. Refrigerate in a covered container until ready to use.
1 cup soy sauce
1 cup ruby red grapefruit juice
1/3 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar, packed
1 tablespoon ground ginger
1 habanero pepper, halved and seeded
4 cloves garlic, smashed
Directions
Combine soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, ginger, habanero pepper, and garlic in a saucepan over medium high heat. Bring to a boil, then reduce heat to medium-low, and simmer 10 minutes, or until thick, stirring occasionally. Strain sauce to remove pepper and garlic. Refrigerate in a covered container until ready to use.
Recipe : Awesome Bow Tie Pasta
Ingredients
1 (16 ounce) package bow tie pasta
2 green onions, chopped
1 (6 ounce) package feta cheese, crumbled
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 cups chopped fresh tomato
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 and place in ice water until cool.
Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.
1 (16 ounce) package bow tie pasta
2 green onions, chopped
1 (6 ounce) package feta cheese, crumbled
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 cups chopped fresh tomato
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 and place in ice water until cool.
Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.
Recipe : Banana Bran Muffins
Ingredients
1 1/2 cups all-purpose flour
1 cup oat bran
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1 cup orange juice
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup mashed ripe bananas
1/2 cup chopped walnuts
Directions
In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
1 1/2 cups all-purpose flour
1 cup oat bran
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1 cup orange juice
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup mashed ripe bananas
1/2 cup chopped walnuts
Directions
In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Recipe : Butter Chickpea Curry
Ingredients
4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
1/2 cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained
Directions
Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.
4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
1/2 cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained
Directions
Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.
Recipe : Berry Blend Salad
Ingredients
2 cups torn romaine lettuce
1 cup torn radicchio
1 cup torn escarole
1 cup torn red leaf lettuce
1 cup snow peas
1/2 cup sliced fresh strawberries
1 cup diced cooked ham
1/2 cup diced Muenster cheese
1/2 cup raspberry vinegar
1/2 cup canola oil
8 packets artificial sweetener
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Directions
Place the romaine, radicchio, escarole, and red leaf into a colander. Rinse, drain and set aside. Rinse the peas and cut into thirds. Transfer the mixed greens and peas into a large bowl, and gently toss in the cheese, ham and strawberries. Set aside.
In a shaker container or a jar with lid, add the vinegar, oil, sweetener, mustard, oregano and pepper and shake well. Add up to two additional packets of sweetener, if desired. Pour over salad just before serving, or pour into a serving container and pass.
2 cups torn romaine lettuce
1 cup torn radicchio
1 cup torn escarole
1 cup torn red leaf lettuce
1 cup snow peas
1/2 cup sliced fresh strawberries
1 cup diced cooked ham
1/2 cup diced Muenster cheese
1/2 cup raspberry vinegar
1/2 cup canola oil
8 packets artificial sweetener
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Directions
Place the romaine, radicchio, escarole, and red leaf into a colander. Rinse, drain and set aside. Rinse the peas and cut into thirds. Transfer the mixed greens and peas into a large bowl, and gently toss in the cheese, ham and strawberries. Set aside.
In a shaker container or a jar with lid, add the vinegar, oil, sweetener, mustard, oregano and pepper and shake well. Add up to two additional packets of sweetener, if desired. Pour over salad just before serving, or pour into a serving container and pass.
Recipe : All-Bran Simple Way Chili
Ingredients
1 pound lean ground beef
1 large onion, chopped
2 medium green peppers, chopped
1 (28 ounce) can tomatoes
1 (14 ounce) can tomato sauce
4 teaspoons chili powder, or to taste
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 pinch pepper
1 (19 ounce) can red kidney beans, drained and rinsed
1 cup Kellogg's* All-Bran* Original cereal
Directions
In large, heavy saucepan, cook beef with onion and green pepper until meat is brown, stirring frequently. Drain off any fat.
Add tomatoes; break into chunks. Stir in tomato sauce, chili powder, garlic powder, salt and pepper until well mixed. Stir in beans and bring to a boil. Reduce heat and simmer, uncovered, about 40 minutes, stirring occasionally.
Stir in cereal and cook about 10 minutes longer, stirring frequently.
1 pound lean ground beef
1 large onion, chopped
2 medium green peppers, chopped
1 (28 ounce) can tomatoes
1 (14 ounce) can tomato sauce
4 teaspoons chili powder, or to taste
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 pinch pepper
1 (19 ounce) can red kidney beans, drained and rinsed
1 cup Kellogg's* All-Bran* Original cereal
Directions
In large, heavy saucepan, cook beef with onion and green pepper until meat is brown, stirring frequently. Drain off any fat.
Add tomatoes; break into chunks. Stir in tomato sauce, chili powder, garlic powder, salt and pepper until well mixed. Stir in beans and bring to a boil. Reduce heat and simmer, uncovered, about 40 minutes, stirring occasionally.
Stir in cereal and cook about 10 minutes longer, stirring frequently.
Recipe : Appetizer Stuffed Mushrooms
Ingredients
12 large fresh mushrooms
2 tablespoons finely chopped green onion
2 tablespoons finely chopped green pepper
1 tablespoon butter or margarine
1 slice bread, toasted and cut into small cubes
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
1 dash paprika
grated Parmesan cheese
Directions
Remove stems from mushrooms; set caps aside. Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use). In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated.
Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well. Stuff into mushroom caps. Place on greased baking sheets. Bake, uncovered, at 425 degrees F for 10 minutes or until heated through. Sprinkle with Parmesan cheese.
12 large fresh mushrooms
2 tablespoons finely chopped green onion
2 tablespoons finely chopped green pepper
1 tablespoon butter or margarine
1 slice bread, toasted and cut into small cubes
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
1 dash paprika
grated Parmesan cheese
Directions
Remove stems from mushrooms; set caps aside. Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use). In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated.
Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well. Stuff into mushroom caps. Place on greased baking sheets. Bake, uncovered, at 425 degrees F for 10 minutes or until heated through. Sprinkle with Parmesan cheese.
Recipe : Beef Tips and Noodles
Ingredients
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Bake in a preheated oven for 1 hour.
While beef tips are baking, 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. Serve beef tips and sauce over noodles.
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Bake in a preheated oven for 1 hour.
While beef tips are baking, 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. Serve beef tips and sauce over noodles.
Recipe : Baby Back Ribs
Ingredients
2 1/2 pounds pork baby back ribs, cut into serving size pieces
5 cups water
1 medium onion, sliced
2 celery ribs, cut in half
2 teaspoons minced garlic, divided
1 teaspoon whole peppercorns
1/2 cup barbecue sauce
1/4 cup plum sauce
1 dash hot pepper sauce
Directions
Place the ribs in a 5-qt. slow cooker. Add the water, onion, celery, 1 teaspoon garlic and peppercorns. Cover and cook on low for 6 hours or until meat is tender.
In a small saucepan, combine the barbecue sauce, plum sauce, hot pepper sauce and remaining garlic. Cook and stir over medium heat for 5 minutes or until heated through. Remove ribs. Discard cooking juices and vegetables.
Coat grill rack with nonstick cooking spray before starting the grill. Brush ribs with sauce. Grill, uncovered, over medium-low heat for 8-10 minutes or until browned, turning occasionally and brushing with remaining sauce.
2 1/2 pounds pork baby back ribs, cut into serving size pieces
5 cups water
1 medium onion, sliced
2 celery ribs, cut in half
2 teaspoons minced garlic, divided
1 teaspoon whole peppercorns
1/2 cup barbecue sauce
1/4 cup plum sauce
1 dash hot pepper sauce
Directions
Place the ribs in a 5-qt. slow cooker. Add the water, onion, celery, 1 teaspoon garlic and peppercorns. Cover and cook on low for 6 hours or until meat is tender.
In a small saucepan, combine the barbecue sauce, plum sauce, hot pepper sauce and remaining garlic. Cook and stir over medium heat for 5 minutes or until heated through. Remove ribs. Discard cooking juices and vegetables.
Coat grill rack with nonstick cooking spray before starting the grill. Brush ribs with sauce. Grill, uncovered, over medium-low heat for 8-10 minutes or until browned, turning occasionally and brushing with remaining sauce.
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 : Baked Lemon-Basil Pasta
Ingredients
3 cups bow tie pasta
1 skinless, boneless chicken breast half - cut into bite-size pieces
1 teaspoon lemon pepper
1/4 cup margarine
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup white wine
2 cups sour cream
1 tablespoon chopped fresh basil
1 lemon, zested and juiced
1/4 cup grated Parmesan cheese
1/4 cup grated mozzarella cheese
1 tablespoon chopped fresh parsley
1/2 cup torn fresh spinach
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish.
To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.
3 cups bow tie pasta
1 skinless, boneless chicken breast half - cut into bite-size pieces
1 teaspoon lemon pepper
1/4 cup margarine
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup white wine
2 cups sour cream
1 tablespoon chopped fresh basil
1 lemon, zested and juiced
1/4 cup grated Parmesan cheese
1/4 cup grated mozzarella cheese
1 tablespoon chopped fresh parsley
1/2 cup torn fresh spinach
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish.
To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.
Recipe : Almond Potato Puff
Ingredients
1 1/2 pounds potatoes, peeled and quartered
1 small onion, chopped
2 tablespoons butter or margarine
3/4 cup whipping cream, warmed
1/2 cup ground almonds
1/2 teaspoon salt
1 dash ground nutmeg
1/2 cup shredded Cheddar cheese
1/4 cup slivered almonds
Directions
Cook potatoes in boiling water until tender, about 15 minutes; drain and place in a mixing bowl. In a skillet, saute onion in butter until tender; add to potatoes. On low speed, beat in eggs, one at a time, until smooth. Beat in cream (the mixture will be thin). Add the ground almonds, salt and nutmeg. Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with the cheese and slivered almonds. Bake, uncovered, at 400 degrees F for 20 minutes.
1 1/2 pounds potatoes, peeled and quartered
1 small onion, chopped
2 tablespoons butter or margarine
3/4 cup whipping cream, warmed
1/2 cup ground almonds
1/2 teaspoon salt
1 dash ground nutmeg
1/2 cup shredded Cheddar cheese
1/4 cup slivered almonds
Directions
Cook potatoes in boiling water until tender, about 15 minutes; drain and place in a mixing bowl. In a skillet, saute onion in butter until tender; add to potatoes. On low speed, beat in eggs, one at a time, until smooth. Beat in cream (the mixture will be thin). Add the ground almonds, salt and nutmeg. Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with the cheese and slivered almonds. Bake, uncovered, at 400 degrees F for 20 minutes.
Recipe : Bok Choy Salad
Ingredients
1 medium head bok choy, diced
1 bunch green onions, chopped
1 (3 ounce) package ramen noodles
1/2 cup blanched slivered almonds
2 tablespoons sesame seeds, toasted
1/3 cup olive oil
3 teaspoons lemon juice
Directions
Combine bok choy and green onions; cover and chill.
Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.
1 medium head bok choy, diced
1 bunch green onions, chopped
1 (3 ounce) package ramen noodles
1/2 cup blanched slivered almonds
2 tablespoons sesame seeds, toasted
1/3 cup olive oil
3 teaspoons lemon juice
Directions
Combine bok choy and green onions; cover and chill.
Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.
Recipe : Black Bean Casserole
Ingredients
1 pound black beans
1 1/2 cups red onion, chopped
2 cloves garlic, minced
3 stalks celery, chopped
2 carrots, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/4 teaspoon dried oregano
1 tablespoon chopped fresh parsley
4 tablespoons butter
Directions
Rinse beans. Place in a large pot and cover with water. Bring to a boil. Remove from heat, cover, and let stand 1 hour. Rinse beans again and add fresh water to cover.
Add red onion, garlic, celery, carrots, salt, pepper, bay leaves, oregano, and parsley. Bring to a boil. Reduce heat and simmer covered, over low heat for 2 hours. Stir occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Remove bay leaves and place bean mixture into a 3 quart casserole pan. Stir in butter. Mix thoroughly. Cover and bake for 1 hour (until beans are tender).
1 pound black beans
1 1/2 cups red onion, chopped
2 cloves garlic, minced
3 stalks celery, chopped
2 carrots, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/4 teaspoon dried oregano
1 tablespoon chopped fresh parsley
4 tablespoons butter
Directions
Rinse beans. Place in a large pot and cover with water. Bring to a boil. Remove from heat, cover, and let stand 1 hour. Rinse beans again and add fresh water to cover.
Add red onion, garlic, celery, carrots, salt, pepper, bay leaves, oregano, and parsley. Bring to a boil. Reduce heat and simmer covered, over low heat for 2 hours. Stir occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Remove bay leaves and place bean mixture into a 3 quart casserole pan. Stir in butter. Mix thoroughly. Cover and bake for 1 hour (until beans are tender).
Recipe : Broccoli Tofu Pitas
Ingredients
1 tablespoon vegetable oil
1 cup fresh broccoli florets
1 cup diced firm tofu
2 tablespoons thousand island dressing
1 pita bread
Directions
In a skillet over medium high heat, heat the tablespoon of oil. Fry broccoli in hot oil for 5 minutes, then stir in the tofu. Cook until broccoli is slightly tender, about 3 to 4 more minutes. Remove from heat and toss with the salad dressing.
Cut pita bread in half and stuff each pocket with half of the mixture. Other types of dressing may be used in place of thousand island if desired.
1 tablespoon vegetable oil
1 cup fresh broccoli florets
1 cup diced firm tofu
2 tablespoons thousand island dressing
1 pita bread
Directions
In a skillet over medium high heat, heat the tablespoon of oil. Fry broccoli in hot oil for 5 minutes, then stir in the tofu. Cook until broccoli is slightly tender, about 3 to 4 more minutes. Remove from heat and toss with the salad dressing.
Cut pita bread in half and stuff each pocket with half of the mixture. Other types of dressing may be used in place of thousand island if desired.
Recipe : Burnt Sugar Chiffon Cake
Ingredients
1 cup white sugar
1/2 cup boiling water
2 cups sifted all-purpose flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
1/4 cup water
1 teaspoon vanilla extract
1 cup egg whites
1/2 teaspoon cream of tartar
Directions
To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.
Preheat oven to 325 degrees (165 degrees C).
Sift together into mixing bowl the flour, 1 1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth.
Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan.
Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.
1 cup white sugar
1/2 cup boiling water
2 cups sifted all-purpose flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
1/4 cup water
1 teaspoon vanilla extract
1 cup egg whites
1/2 teaspoon cream of tartar
Directions
To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.
Preheat oven to 325 degrees (165 degrees C).
Sift together into mixing bowl the flour, 1 1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth.
Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan.
Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.
Recipe : Beef Jerky in a Smoker
Ingredients
4 tablespoons ground black pepper
1 cup soy sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 pounds sirloin, cut into 1/2 inch thick slices
Directions
In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.
Prepare an outdoor smoker for low heat and lightly oil grate.
Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.
4 tablespoons ground black pepper
1 cup soy sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 pounds sirloin, cut into 1/2 inch thick slices
Directions
In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.
Prepare an outdoor smoker for low heat and lightly oil grate.
Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.
Recipe : Butternut Squash Soup with a Kick
Ingredients
2 tablespoons butter
1 onion, diced
2 teaspoons grated fresh ginger
1 jalapeno pepper, seeded and diced
1 (2 pound) butternut squash - peeled, seeded, and cubed
1 (14.5 ounce) can chicken broth
1 (12 fluid ounce) can evaporated milk
1/2 cup coconut milk
1 tablespoon white sugar
salt and black pepper to taste
1 cup sour cream
1 tablespoon chopped fresh thyme, or to taste
Directions
Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.
2 tablespoons butter
1 onion, diced
2 teaspoons grated fresh ginger
1 jalapeno pepper, seeded and diced
1 (2 pound) butternut squash - peeled, seeded, and cubed
1 (14.5 ounce) can chicken broth
1 (12 fluid ounce) can evaporated milk
1/2 cup coconut milk
1 tablespoon white sugar
salt and black pepper to taste
1 cup sour cream
1 tablespoon chopped fresh thyme, or to taste
Directions
Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.
Recipe : Beef Sirloin Steak with Baby Spinach
Ingredients
2 tablespoons olive oil
1 (1 pound) boneless beef sirloin steak, 3/4-inch thick, cut into 4 pieces
1 large onion, sliced
1 small red pepper, chopped
3 cloves garlic, minced
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup water
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves
1 (7 ounce) bag fresh baby spinach
Hot mashed potatoes
Directions
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.
2 tablespoons olive oil
1 (1 pound) boneless beef sirloin steak, 3/4-inch thick, cut into 4 pieces
1 large onion, sliced
1 small red pepper, chopped
3 cloves garlic, minced
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup water
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves
1 (7 ounce) bag fresh baby spinach
Hot mashed potatoes
Directions
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.
Recipe : Baked Sweet Potatoes
Ingredients
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.
Recipe : Alligator Pears and Apples
Ingredients
2 avocado - peeled, pitted and diced
1 large red apple - cored and diced
2 tablespoons honey
1/2 cup raisins, soaked in water and drained
1 tablespoon hulled sunflower seeds
Directions
In a medium bowl, combine the avocados, apple and raisins. Drizzle with honey, and sprinkle with sunflower seeds.
2 avocado - peeled, pitted and diced
1 large red apple - cored and diced
2 tablespoons honey
1/2 cup raisins, soaked in water and drained
1 tablespoon hulled sunflower seeds
Directions
In a medium bowl, combine the avocados, apple and raisins. Drizzle with honey, and sprinkle with sunflower seeds.
Recipe : Apricot-Glazed Chicken
Ingredients
1 1/2 tablespoons butter
4 skinless chicken thighs
1/2 onion, sliced
1 (15 ounce) can apricot halves, drained
1 tablespoon chili sauce
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground black pepper
Directions
Melt the butter in a skillet over medium heat and brown the chicken thighs on both sides, 5 to 8 minutes per side. Remove the chicken thighs and set aside. In the hot skillet, cook and stir the onions until softened, about 5 minutes.
Pour the apricot halves, chili sauce, brown sugar, cinnamon, cardamom, ginger, and black pepper into a blender, and pulse several times to puree. Pour the mixture into the skillet with the onions, bring to a boil, and reduce heat to a simmer. Simmer the sauce until slightly thickened, about 5 minutes. Return the chicken thighs to the sauce, and spoon sauce over the chicken. Simmer until the chicken is tender and no longer pink inside, 15 to 20 minutes. Serve chicken topped with sauce.
1 1/2 tablespoons butter
4 skinless chicken thighs
1/2 onion, sliced
1 (15 ounce) can apricot halves, drained
1 tablespoon chili sauce
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground black pepper
Directions
Melt the butter in a skillet over medium heat and brown the chicken thighs on both sides, 5 to 8 minutes per side. Remove the chicken thighs and set aside. In the hot skillet, cook and stir the onions until softened, about 5 minutes.
Pour the apricot halves, chili sauce, brown sugar, cinnamon, cardamom, ginger, and black pepper into a blender, and pulse several times to puree. Pour the mixture into the skillet with the onions, bring to a boil, and reduce heat to a simmer. Simmer the sauce until slightly thickened, about 5 minutes. Return the chicken thighs to the sauce, and spoon sauce over the chicken. Simmer until the chicken is tender and no longer pink inside, 15 to 20 minutes. Serve chicken topped with sauce.
Recipe : Basil Vinaigrette Dressing
Ingredients
1 cup olive oil
1/3 cup apple cider vinegar
1/4 cup honey
3 tablespoons chopped fresh basil
2 cloves garlic, minced
Directions
In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve.
1 cup olive oil
1/3 cup apple cider vinegar
1/4 cup honey
3 tablespoons chopped fresh basil
2 cloves garlic, minced
Directions
In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve.
Recipe : Apple Port Pastry Cups
Ingredients
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets
4 ounces mascarpone cheese, softened
4 teaspoons packed brown sugar
1 tablespoon port wine
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
1 red or green apple, cored and finely chopped
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface and roll into a 14-inch square. Cut the pastry sheet into 36 (about 2 1/4-inch) squares. Press the pastry squares into 36 (1 3/4-inch) mini muffin pan cups.
Bake for 10 minutes or until the pastry cups are golden.
Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl until the mixture is smooth. Add the apples and toss to coat.
Divide the apple mixture among the pastry cups. Bake for 10 minutes or until the filling is hot.
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets
4 ounces mascarpone cheese, softened
4 teaspoons packed brown sugar
1 tablespoon port wine
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
1 red or green apple, cored and finely chopped
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface and roll into a 14-inch square. Cut the pastry sheet into 36 (about 2 1/4-inch) squares. Press the pastry squares into 36 (1 3/4-inch) mini muffin pan cups.
Bake for 10 minutes or until the pastry cups are golden.
Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl until the mixture is smooth. Add the apples and toss to coat.
Divide the apple mixture among the pastry cups. Bake for 10 minutes or until the filling is hot.
Recipe : Beefburger Parcels
Ingredients
1 pound ground beef
1 onion, finely chopped
1 clove garlic
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1/2 pound fresh mushrooms, finely chopped
1 (17.25 ounce) package frozen puff pastry
1 egg, beaten
1 cup red grape juice
1 cube beef bouillon
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, mixed with equal parts water
Directions
Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.
Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized.
Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.
Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.
Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.
1 pound ground beef
1 onion, finely chopped
1 clove garlic
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1/2 pound fresh mushrooms, finely chopped
1 (17.25 ounce) package frozen puff pastry
1 egg, beaten
1 cup red grape juice
1 cube beef bouillon
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, mixed with equal parts water
Directions
Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.
Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized.
Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.
Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.
Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.
Recipe : Brown Sugar Biscuits
Ingredients
2 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup butter flavored shortening
2/3 cup milk
1 teaspoon vanilla extract
1/4 cup butter, softened
1/4 cup brown sugar
5 1/2 teaspoons ground cinnamon
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet, or use parchment paper.
In a large bowl, combine flour, brown sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Mix in milk and vanilla. Knead briefly on a floured surface. Roll out into a large rectangle, 1/2 inch thick. Spread softened butter onto surface of dough. Mix together brown sugar and cinnamon; sprinkle evenly over butter. Roll tightly, and cut into 12 equal slices. Place on prepared baking sheet.
Bake in preheated oven for 15 to 20 minutes, or until golden brown.
2 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup butter flavored shortening
2/3 cup milk
1 teaspoon vanilla extract
1/4 cup butter, softened
1/4 cup brown sugar
5 1/2 teaspoons ground cinnamon
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet, or use parchment paper.
In a large bowl, combine flour, brown sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Mix in milk and vanilla. Knead briefly on a floured surface. Roll out into a large rectangle, 1/2 inch thick. Spread softened butter onto surface of dough. Mix together brown sugar and cinnamon; sprinkle evenly over butter. Roll tightly, and cut into 12 equal slices. Place on prepared baking sheet.
Bake in preheated oven for 15 to 20 minutes, or until golden brown.
Recipe : Apple Almond Pilaf
Ingredients
2 teaspoons margarine
1/4 cup sliced blanched almonds
2 pitted prunes, cut into strips
2 tablespoons raisins
4 slices dried apple, halved
1 1/2 cups water
1/2 cup uncooked long grain rice
2 teaspoons honey
Directions
Melt margarine in a nonstick saucepan. Add almonds; cook and stir over medium heat until lightly browned. Stir in prunes, raisins and apple slices; cook and stir for 1 minute. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 20 minutes.
2 teaspoons margarine
1/4 cup sliced blanched almonds
2 pitted prunes, cut into strips
2 tablespoons raisins
4 slices dried apple, halved
1 1/2 cups water
1/2 cup uncooked long grain rice
2 teaspoons honey
Directions
Melt margarine in a nonstick saucepan. Add almonds; cook and stir over medium heat until lightly browned. Stir in prunes, raisins and apple slices; cook and stir for 1 minute. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 20 minutes.
Recipe : Bearnaise Sauce I
Ingredients
1/3 cup white vinegar
1/4 cup minced shallots
2 teaspoons dried tarragon
4 egg yolks, beaten
1/2 cup butter
Directions
In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
Stir in egg yolks and butter. Microwave until thickened, about 1 minute.
1/3 cup white vinegar
1/4 cup minced shallots
2 teaspoons dried tarragon
4 egg yolks, beaten
1/2 cup butter
Directions
In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
Stir in egg yolks and butter. Microwave until thickened, about 1 minute.
Recipe : Awesome Buttertarts
Ingredients
24 (3 inch) unbaked tart shells
2 cups dark brown sugar
2/3 cup butter, melted
2 eggs, lightly beaten
4 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 cup raisins
1/2 cup chopped pecans
Directions
Preheat oven to 375 degrees F (190 degrees C.) Arrange tart shells on a cookie sheet.
In a large bowl, mix together brown sugar, butter, eggs, cream and vanilla. Stir in raisins and pecans. Divide filling into 24 (3 inch) tart shells.
Bake in preheated oven for 16 to 20 minutes, or until filling is set.
24 (3 inch) unbaked tart shells
2 cups dark brown sugar
2/3 cup butter, melted
2 eggs, lightly beaten
4 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 cup raisins
1/2 cup chopped pecans
Directions
Preheat oven to 375 degrees F (190 degrees C.) Arrange tart shells on a cookie sheet.
In a large bowl, mix together brown sugar, butter, eggs, cream and vanilla. Stir in raisins and pecans. Divide filling into 24 (3 inch) tart shells.
Bake in preheated oven for 16 to 20 minutes, or until filling is set.
Recipe : Black Walnut Ice Cream
Ingredients
1/2 cup superfine sugar
2 cups light cream
1 cup half-and-half cream
1/2 teaspoon black walnut extract
1/2 cup chopped black walnuts
Directions
In a medium bowl, stir together the sugar, light cream, half-and-half and black walnut extract. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. When ice cream is done, fold in walnuts, and transfer to a freezer container. Freeze until solid.
1/2 cup superfine sugar
2 cups light cream
1 cup half-and-half cream
1/2 teaspoon black walnut extract
1/2 cup chopped black walnuts
Directions
In a medium bowl, stir together the sugar, light cream, half-and-half and black walnut extract. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. When ice cream is done, fold in walnuts, and transfer to a freezer container. Freeze until solid.
Recipe : BBQ Pork for Sandwiches
Ingredients
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Directions
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Directions
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
Recipe : Black-Eyed Pea and Bacon Soup
Ingredients
1/2 pound bacon, diced
1 onion, chopped
3 quarts water
4 cubes chicken bouillon
2 1/2 cups dry black-eyed peas
1/2 teaspoon salt
1/2 teaspoon pepper
6 small potatoes, diced
Directions
Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.
Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.
1/2 pound bacon, diced
1 onion, chopped
3 quarts water
4 cubes chicken bouillon
2 1/2 cups dry black-eyed peas
1/2 teaspoon salt
1/2 teaspoon pepper
6 small potatoes, diced
Directions
Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.
Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.
Recipe : Beet and Cheddar Risotto
Ingredients
1 beet, peeled and quartered
2 cups loosely packed beat greens, stems trimmed
2 cups water
2 cups vegetable broth
2 tablespoons extra-virgin olive oil
1 onion, minced
1 cup Arborio rice
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
grated Parmesan cheese
Directions
Place the beet and greens in a blender or food processor and pulse until finely chopped.
Bring the water and broth to a simmer in a large pot over medium-low heat.
Heat the olive oil in a large saucepan over medium-high heat; cook and stir the onion in the oil until tender, about 3 minutes. Add the rice; cook and stir another 2 minutes. Mix in the beet and beet green mixture, cooking another minute. Pour in the broth mixture 1 cup at a time, allowing the liquid to be absorbed before adding each batch, stirring continually; reduce heat to medium and simmer 20 minutes. Stir in the Cheddar cheese. Season with salt and pepper. Continue stirring until creamy and thick, about 3 minutes more. Serve with Parmesan cheese.
1 beet, peeled and quartered
2 cups loosely packed beat greens, stems trimmed
2 cups water
2 cups vegetable broth
2 tablespoons extra-virgin olive oil
1 onion, minced
1 cup Arborio rice
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
grated Parmesan cheese
Directions
Place the beet and greens in a blender or food processor and pulse until finely chopped.
Bring the water and broth to a simmer in a large pot over medium-low heat.
Heat the olive oil in a large saucepan over medium-high heat; cook and stir the onion in the oil until tender, about 3 minutes. Add the rice; cook and stir another 2 minutes. Mix in the beet and beet green mixture, cooking another minute. Pour in the broth mixture 1 cup at a time, allowing the liquid to be absorbed before adding each batch, stirring continually; reduce heat to medium and simmer 20 minutes. Stir in the Cheddar cheese. Season with salt and pepper. Continue stirring until creamy and thick, about 3 minutes more. Serve with Parmesan cheese.
Recipe : Blackberry Cheese Pie
Ingredients
Pastry for a single-crust 9-inch pie
2 (3 ounce) packages cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup heavy whipping cream, whipped
3/4 cup sugar
1/4 cup cornstarch
1 cup pineapple-orange juice
2 cups fresh blackberries, divided
whipped topping
Directions
Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small mixing bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes.
In a saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Mash 1/2 cup blackberries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining blackberries. Spoon over cream cheese mixture. Cover and refrigerate for at least 4 hours. Garnish with whipped topping if desired. Refrigerate leftovers.
Pastry for a single-crust 9-inch pie
2 (3 ounce) packages cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup heavy whipping cream, whipped
3/4 cup sugar
1/4 cup cornstarch
1 cup pineapple-orange juice
2 cups fresh blackberries, divided
whipped topping
Directions
Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small mixing bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes.
In a saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Mash 1/2 cup blackberries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining blackberries. Spoon over cream cheese mixture. Cover and refrigerate for at least 4 hours. Garnish with whipped topping if desired. Refrigerate leftovers.
Recipe : Basil Cream Chicken
Ingredients
1/4 cup milk
1/4 cup bread crumbs
1 pound skinless, boneless chicken breast halves
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper
Directions
Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.
1/4 cup milk
1/4 cup bread crumbs
1 pound skinless, boneless chicken breast halves
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper
Directions
Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.
Recipe : Broccoli and Sausage Cavatelli
Ingredients
1 pound spicy Italian sausage
1/2 cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
1/2 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
Directions
In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
In the same skillet, cook garlic in olive oil until golden.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.
1 pound spicy Italian sausage
1/2 cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
1/2 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
Directions
In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
In the same skillet, cook garlic in olive oil until golden.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.
Recipe : Apple Crisp III
Ingredients
2 1/2 cups Macintosh apples - peeled, cored and quartered
2 cups rolled oats
2 cups packed brown sugar
1 cup all-purpose flour
3/4 cup milk
Directions
Preheat oven to 375 degrees F (190 degrees C).
Combine apples and brown sugar in a large Dutch oven.
Bake for 30 minutes.
Combine milk, flour, and oats. Pour mixture over apples and brown sugar.
Bake for 1 hour. Serve.
2 1/2 cups Macintosh apples - peeled, cored and quartered
2 cups rolled oats
2 cups packed brown sugar
1 cup all-purpose flour
3/4 cup milk
Directions
Preheat oven to 375 degrees F (190 degrees C).
Combine apples and brown sugar in a large Dutch oven.
Bake for 30 minutes.
Combine milk, flour, and oats. Pour mixture over apples and brown sugar.
Bake for 1 hour. Serve.
Tuesday, June 28, 2011
Recipe : Blueberry Brunch Loaf
Ingredients
1/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1 tablespoon grated orange peel
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup orange juice
1 cup fresh or frozen blueberries
1/2 cup confectioners' sugar
2 teaspoons butter or margarine, softened
1/2 teaspoon grated orange peel
1 tablespoon milk
Directions
In a mixing bowl, cream butter and brown sugar. Stir in egg and orange peel. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and juice, mixing thoroughly after each addition. Fold in blueberries. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 50-55 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wore rack. For glaze, combine sugar, butter and orange peel. Gradually add milk until glaze is of spreading consistency; drizzle over warm bread.
1/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1 tablespoon grated orange peel
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup orange juice
1 cup fresh or frozen blueberries
1/2 cup confectioners' sugar
2 teaspoons butter or margarine, softened
1/2 teaspoon grated orange peel
1 tablespoon milk
Directions
In a mixing bowl, cream butter and brown sugar. Stir in egg and orange peel. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and juice, mixing thoroughly after each addition. Fold in blueberries. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 50-55 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wore rack. For glaze, combine sugar, butter and orange peel. Gradually add milk until glaze is of spreading consistency; drizzle over warm bread.
Recipe : Bran Flakes Muffins with Raisins
Ingredients
1 cup bran flakes cereal with raisins
3/4 cup milk
1/4 cup shortening
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup white sugar
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
Combine raisin bran cereal and milk. Let stand until mixture is moistened. Beat in egg and shortening. Mix in flour, baking powder, salt and sugar, stirring only until combined. Fill greased muffin pans 2/3 full.
Bake in preheated oven for 30 minutes, until toothpick inserted into center of a muffin comes out clean.
1 cup bran flakes cereal with raisins
3/4 cup milk
1/4 cup shortening
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup white sugar
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
Combine raisin bran cereal and milk. Let stand until mixture is moistened. Beat in egg and shortening. Mix in flour, baking powder, salt and sugar, stirring only until combined. Fill greased muffin pans 2/3 full.
Bake in preheated oven for 30 minutes, until toothpick inserted into center of a muffin comes out clean.
Recipe : Bobotie from Boschendal Manor House
Ingredients
1 slice day-old bread
2 tablespoons vegetable oil
2 large onions, chopped
2 cloves garlic, minced
1 tablespoon curry powder
2 pounds ground lamb
1/2 cup raisins
4 (2 inch) pieces lemon zest
12 blanched almonds, chopped
1/4 cup lemon juice
3 tablespoons mango chutney, chopped
1 tablespoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 egg
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.
Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.
As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.
Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.
1 slice day-old bread
2 tablespoons vegetable oil
2 large onions, chopped
2 cloves garlic, minced
1 tablespoon curry powder
2 pounds ground lamb
1/2 cup raisins
4 (2 inch) pieces lemon zest
12 blanched almonds, chopped
1/4 cup lemon juice
3 tablespoons mango chutney, chopped
1 tablespoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 egg
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.
Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.
As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.
Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.
Recipe : Blonde Bobbie
Ingredients
1/2 cup Ice cubes
1 (1.5 fluid ounce) jigger Irish cream liqueur
1 (1.5 fluid ounce) jigger butterscotch schnapps
1 (1.5 fluid ounce) jigger coffee flavored liqueur
Directions
Place ice in a short glass. Pour the Irish cream, butterscotch schnapps, and coffee liquor over the ice. Stir and serve.
1/2 cup Ice cubes
1 (1.5 fluid ounce) jigger Irish cream liqueur
1 (1.5 fluid ounce) jigger butterscotch schnapps
1 (1.5 fluid ounce) jigger coffee flavored liqueur
Directions
Place ice in a short glass. Pour the Irish cream, butterscotch schnapps, and coffee liquor over the ice. Stir and serve.
Recipe : Bob's Thai Beef Salad
Ingredients
1 pound beef rib eye steak
2 large cucumbers - peeled, halved lengthwise and sliced
2 red onions, halved and thinly sliced
15 Thai chiles, sliced into thin rings
3 limes, juiced
1 pinch white sugar
1 cup fish sauce
Directions
Preheat oven to broiler setting. Broil rib eye to desired doneness. When cool enough to handle, slice into 1/4 inch by 1 inch strips.
In a large bowl, combine the steak, cucumbers, onions, chiles, lime juice, sugar, and fish sauce. Stir gently for 5 minutes, or until flavors are well blended.
1 pound beef rib eye steak
2 large cucumbers - peeled, halved lengthwise and sliced
2 red onions, halved and thinly sliced
15 Thai chiles, sliced into thin rings
3 limes, juiced
1 pinch white sugar
1 cup fish sauce
Directions
Preheat oven to broiler setting. Broil rib eye to desired doneness. When cool enough to handle, slice into 1/4 inch by 1 inch strips.
In a large bowl, combine the steak, cucumbers, onions, chiles, lime juice, sugar, and fish sauce. Stir gently for 5 minutes, or until flavors are well blended.
Recipe : Blueberry Congealed Salad
Ingredients
2 (3 ounce) packages blackberry gelatin
2 cups boiling water
1 (15 ounce) can blueberries
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
In a large bowl, dissolve the gelatin in boiling water. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid. Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm.
Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture. Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.
2 (3 ounce) packages blackberry gelatin
2 cups boiling water
1 (15 ounce) can blueberries
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
In a large bowl, dissolve the gelatin in boiling water. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid. Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm.
Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture. Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.
Recipe : Best Ever Cheese Fudge
Ingredients
2 cups butter
1 pound processed cheese food, cubed
4 (16 ounce) packages confectioners' sugar
1 cup cocoa
1 tablespoon vanilla extract
2 tablespoons chopped peanuts
Directions
Melt together butter and cheese.
Mix in confectioner's sugar and cocoa into the butter mixture. Stir in vanilla and nuts. Spread on two big cookie sheets. Cool. Cut. Store in refrigerator.
2 cups butter
1 pound processed cheese food, cubed
4 (16 ounce) packages confectioners' sugar
1 cup cocoa
1 tablespoon vanilla extract
2 tablespoons chopped peanuts
Directions
Melt together butter and cheese.
Mix in confectioner's sugar and cocoa into the butter mixture. Stir in vanilla and nuts. Spread on two big cookie sheets. Cool. Cut. Store in refrigerator.
Recipe : Bela's Potato and White Bean Chowder
Ingredients
1/4 cup butter
1/4 cup all-purpose flour
1/2 onion, chopped
2 cloves garlic, minced
4 medium red potatoes, chopped
1/2 tablespoon imitation bacon bits
1/8 teaspoon dried celery flakes
1 pinch ground dry mustard
1 pinch ground cloves
cayenne pepper to taste
salt and pepper to taste
1 1/2 cups rice milk
1 1/2 cups water
1 (15 ounce) can European soldier beans, drained, liquid reserved
Directions
In a large saucepan over medium heat, melt the butter and stir in the flour to form a roux. Mix in the onion and garlic, and cook and stir until tender.
Place the potatoes and bacon bits into the saucepan. Cook and stir until well coated with the roux. Season with celery flakes, ground dry mustard, cloves, cayenne pepper, salt, and pepper. Mix in the rice milk, water, and the liquid from the beans. Bring to a boil, reduce heat, and simmer 25 minutes, until the potatoes are tender. Increase the amount of liquid if the soup seems too thick.
Mix the beans into the soup, and continue cooking about 10 minutes, until heated through.
1/4 cup butter
1/4 cup all-purpose flour
1/2 onion, chopped
2 cloves garlic, minced
4 medium red potatoes, chopped
1/2 tablespoon imitation bacon bits
1/8 teaspoon dried celery flakes
1 pinch ground dry mustard
1 pinch ground cloves
cayenne pepper to taste
salt and pepper to taste
1 1/2 cups rice milk
1 1/2 cups water
1 (15 ounce) can European soldier beans, drained, liquid reserved
Directions
In a large saucepan over medium heat, melt the butter and stir in the flour to form a roux. Mix in the onion and garlic, and cook and stir until tender.
Place the potatoes and bacon bits into the saucepan. Cook and stir until well coated with the roux. Season with celery flakes, ground dry mustard, cloves, cayenne pepper, salt, and pepper. Mix in the rice milk, water, and the liquid from the beans. Bring to a boil, reduce heat, and simmer 25 minutes, until the potatoes are tender. Increase the amount of liquid if the soup seems too thick.
Mix the beans into the soup, and continue cooking about 10 minutes, until heated through.
Recipe : BREAKSTONE'S Fruit-Filled Coffee Cake
Ingredients
1 package (2-layer size) white cake mix
1 teaspoon ground cinnamon
1 cup BREAKSTONE'S Reduced Fat Sour Cream
1/4 cup water
1 (21 ounce) can cherry pie filling
1/2 cup PLANTERS Sliced Almonds, toasted
1 cup powdered sugar
1 1/2 tablespoons milk
Directions
Heat oven to 350 degrees F. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.
Bake 35 minutes or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 minutes.
Mix sugar and milk; drizzle over cake. Cool completely.
1 package (2-layer size) white cake mix
1 teaspoon ground cinnamon
1 cup BREAKSTONE'S Reduced Fat Sour Cream
1/4 cup water
1 (21 ounce) can cherry pie filling
1/2 cup PLANTERS Sliced Almonds, toasted
1 cup powdered sugar
1 1/2 tablespoons milk
Directions
Heat oven to 350 degrees F. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.
Bake 35 minutes or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 minutes.
Mix sugar and milk; drizzle over cake. Cool completely.
Recipe : Baked Trout Saratoga
Ingredients
1 (4 pound) whole trout, cleaned
salt and pepper to taste
1 (28 ounce) can diced tomatoes
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 cup white wine
1 lemon, cut into wedges
4 sprigs fresh parsley
Directions
Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.
1 (4 pound) whole trout, cleaned
salt and pepper to taste
1 (28 ounce) can diced tomatoes
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 cup white wine
1 lemon, cut into wedges
4 sprigs fresh parsley
Directions
Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.
Recipe : Apres Ski French Toast
Ingredients
4 slices multigrain bread
3/4 cup milk
1 teaspoon orange juice
2 teaspoons grated orange zest
1 teaspoon vanilla extract
1 teaspoon white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 tablespoon ground nutmeg
2 teaspoons light butter
Directions
Place bread in a flat bottomed dish. Whisk together the eggs, milk, orange juice, orange zest, vanilla, sugar, salt, cinnamon, and nutmeg in a mixing bowl. Pour egg mixture over bread, and refrigerate until bread absorbs the liquid, about 10 minutes.
Melt butter in a large non-stick skillet over medium heat. Place bread into skillet. Cook until golden, about 3 minutes per side.
4 slices multigrain bread
3/4 cup milk
1 teaspoon orange juice
2 teaspoons grated orange zest
1 teaspoon vanilla extract
1 teaspoon white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 tablespoon ground nutmeg
2 teaspoons light butter
Directions
Place bread in a flat bottomed dish. Whisk together the eggs, milk, orange juice, orange zest, vanilla, sugar, salt, cinnamon, and nutmeg in a mixing bowl. Pour egg mixture over bread, and refrigerate until bread absorbs the liquid, about 10 minutes.
Melt butter in a large non-stick skillet over medium heat. Place bread into skillet. Cook until golden, about 3 minutes per side.
Recipe : Biscochitos I
Ingredients
6 cups all-purpose flour
1/4 teaspoon salt
3 teaspoons baking powder
2 cups shortening
1 1/2 cups white sugar
2 teaspoons anise seed
1/4 cup brandy
1/4 cup white sugar
1 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees F (175 degrees C)
Sift flour with baking powder and salt. Cream shortening with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended.
Turn dough out on a floured board and pat or roll to 1/4 or 1/2 inch thickness. Cut into shapes (the fleur-de-lys is traditional). Dust with a mixture of 1/4 cup sugar and 1 tsp cinnamon.
Bake for 10 to 12 minutes in the preheated oven, or until golden brown.
6 cups all-purpose flour
1/4 teaspoon salt
3 teaspoons baking powder
2 cups shortening
1 1/2 cups white sugar
2 teaspoons anise seed
1/4 cup brandy
1/4 cup white sugar
1 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees F (175 degrees C)
Sift flour with baking powder and salt. Cream shortening with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended.
Turn dough out on a floured board and pat or roll to 1/4 or 1/2 inch thickness. Cut into shapes (the fleur-de-lys is traditional). Dust with a mixture of 1/4 cup sugar and 1 tsp cinnamon.
Bake for 10 to 12 minutes in the preheated oven, or until golden brown.
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 : Apricot-Glazed Green Beans
Ingredients
1 pound fresh green beans, cut into 3 inch pieces
1/3 cup apricot preserves
1 tablespoon butter or margarine
1/4 teaspoon salt
Directions
Place beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender.
In a microwave-safe bowl, combine the preserves, butter and salt. Heat, uncovered, on high for 30 seconds or until butter is melted. Transfer beans to a serving bowl; add apricot mixture and toss to coat.
1 pound fresh green beans, cut into 3 inch pieces
1/3 cup apricot preserves
1 tablespoon butter or margarine
1/4 teaspoon salt
Directions
Place beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender.
In a microwave-safe bowl, combine the preserves, butter and salt. Heat, uncovered, on high for 30 seconds or until butter is melted. Transfer beans to a serving bowl; add apricot mixture and toss to coat.
Recipe : Beef Stroganoff with Noodles
Ingredients
2 tablespoons vegetable oil
1 1/2 pounds beef stew meat, cut into 1/2 inch pieces
1/2 pound bacon, cut into 1/4 inch pieces
1/2 onion, diced
3 strips celery, diced
2 tablespoons seasoning salt
1/4 cup Worcestershire sauce
3 (14 ounce) cans beef broth
1 (8 ounce) package dry egg noodles
1 teaspoon butter
2 (4 ounce) cans sliced mushrooms
1/4 cup cornstarch
1/3 cup cold water
1 (8 ounce) container sour cream
Directions
In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.
2 tablespoons vegetable oil
1 1/2 pounds beef stew meat, cut into 1/2 inch pieces
1/2 pound bacon, cut into 1/4 inch pieces
1/2 onion, diced
3 strips celery, diced
2 tablespoons seasoning salt
1/4 cup Worcestershire sauce
3 (14 ounce) cans beef broth
1 (8 ounce) package dry egg noodles
1 teaspoon butter
2 (4 ounce) cans sliced mushrooms
1/4 cup cornstarch
1/3 cup cold water
1 (8 ounce) container sour cream
Directions
In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.
Recipe : Beefy Taco Dip
Ingredients
1/2 pound ground beef
1 1/2 teaspoons chili powder
1 cup Pace� Chunky Salsa
1/2 (8 ounce) package cream cheese, cut into pieces
1/2 cup shredded Cheddar cheese
Assorted Toppings (see Note)
Sour cream (optional)
Tortilla chips
Directions
Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir the salsa, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted. Sprinkle with the assorted toppings and top with the sour cream, if desired.
Serve with the tortilla chips.
1/2 pound ground beef
1 1/2 teaspoons chili powder
1 cup Pace� Chunky Salsa
1/2 (8 ounce) package cream cheese, cut into pieces
1/2 cup shredded Cheddar cheese
Assorted Toppings (see Note)
Sour cream (optional)
Tortilla chips
Directions
Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir the salsa, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted. Sprinkle with the assorted toppings and top with the sour cream, if desired.
Serve with the tortilla chips.
Recipe : Apricot Coffee Cake
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
3/4 cup warm milk (110 to 115 degrees F)
1/2 cup butter or margarine, softened
4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
APRICOT FILLING:
12 ounces dried apricots
3/4 cup water
3/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup confectioners' sugar
1 teaspoon milk
1/2 teaspoon butter or margarine, softened
1/2 teaspoon vanilla extract
Directions
In a large mixing bowl, dissolve yeast in warm water. Add warm milk, egg and butter; mix. Add 2-1/2 cups flour, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, combine apricots and water in a saucepan. Cover and simmer for 30 minutes. Cool 10 minutes. Pour into a blender; process at high speed until smooth. Stir in sugar and cinnamon; set aside. Punch dough down. Divide in half and roll each half into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread half of the filling in a 15-in. x 4-in. strip down center of dough. With a sharp knife, cut dough on each side of apricot filling into 1-in. wide strips. Fold strips alternately across filling to give braided effect. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 20 minutes or until golden brown. Cool on wire racks for 15 minutes. Combine glaze ingredients; drizzle over warm coffee cakes. Serve warm or allow to cool completely.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
3/4 cup warm milk (110 to 115 degrees F)
1/2 cup butter or margarine, softened
4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
APRICOT FILLING:
12 ounces dried apricots
3/4 cup water
3/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup confectioners' sugar
1 teaspoon milk
1/2 teaspoon butter or margarine, softened
1/2 teaspoon vanilla extract
Directions
In a large mixing bowl, dissolve yeast in warm water. Add warm milk, egg and butter; mix. Add 2-1/2 cups flour, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, combine apricots and water in a saucepan. Cover and simmer for 30 minutes. Cool 10 minutes. Pour into a blender; process at high speed until smooth. Stir in sugar and cinnamon; set aside. Punch dough down. Divide in half and roll each half into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread half of the filling in a 15-in. x 4-in. strip down center of dough. With a sharp knife, cut dough on each side of apricot filling into 1-in. wide strips. Fold strips alternately across filling to give braided effect. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 20 minutes or until golden brown. Cool on wire racks for 15 minutes. Combine glaze ingredients; drizzle over warm coffee cakes. Serve warm or allow to cool completely.
Recipe : Ali's Amazing Bruschetta
Ingredients
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
Recipe : Balsamic Cole Slaw
Ingredients
1 serving cooking spray
1 cup shredded cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup balsamic vinegar
Directions
Heat a large skillet over medium-high heat. Spray with cooking spray.
Cook the cabbage, red cabbage, and carrots in the hot skillet until they begin to soften, about 2 minutes. Stir in the garlic powder, onion powder, salt, and pepper. Continue to cook and stir until cabbage and carrots are soft, 8 to 10 minutes. Stir balsamic vinegar into the cabbage mixture just before removing from heat.
1 serving cooking spray
1 cup shredded cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup balsamic vinegar
Directions
Heat a large skillet over medium-high heat. Spray with cooking spray.
Cook the cabbage, red cabbage, and carrots in the hot skillet until they begin to soften, about 2 minutes. Stir in the garlic powder, onion powder, salt, and pepper. Continue to cook and stir until cabbage and carrots are soft, 8 to 10 minutes. Stir balsamic vinegar into the cabbage mixture just before removing from heat.
Recipe : Asparagus and Water Chestnuts
Ingredients
2 teaspoons olive oil
1 teaspoon butter (optional)
1/4 cup diced red onion
1 (5 ounce) can sliced water chestnuts, drained
1 (10 ounce) package frozen cut asparagus
2 teaspoons balsamic vinegar
Directions
Heat the olive oil and butter in a skillet over medium-high heat. Add the onion, and saute for a few minutes to release the flavor into the oil. Add the water chestnuts, asparagus, and vinegar; cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy.
2 teaspoons olive oil
1 teaspoon butter (optional)
1/4 cup diced red onion
1 (5 ounce) can sliced water chestnuts, drained
1 (10 ounce) package frozen cut asparagus
2 teaspoons balsamic vinegar
Directions
Heat the olive oil and butter in a skillet over medium-high heat. Add the onion, and saute for a few minutes to release the flavor into the oil. Add the water chestnuts, asparagus, and vinegar; cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy.
Recipe : Busy Day Syrup Cake
Ingredients
1/2 cup shortening
1 1/2 cups cane syrup
1 teaspoon vanilla extract
2/3 cup milk
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/4 cup unsweetened cocoa
3/8 cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) pans. Sift together the flour, 1/2 cup cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the shortening and cane syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla. Beat in the flour mixture alternately with 2/3 cup milk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Frost between layers, on top and sides with Easy Chocolate Frosting.
To make Easy Chocolate Frosting: In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup plus 2 tablespoons milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in confectioners' sugar and continue beating until spreading consistency is achieved. Beat in vanilla.
1/2 cup shortening
1 1/2 cups cane syrup
1 teaspoon vanilla extract
2/3 cup milk
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/4 cup unsweetened cocoa
3/8 cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) pans. Sift together the flour, 1/2 cup cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the shortening and cane syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla. Beat in the flour mixture alternately with 2/3 cup milk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Frost between layers, on top and sides with Easy Chocolate Frosting.
To make Easy Chocolate Frosting: In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup plus 2 tablespoons milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in confectioners' sugar and continue beating until spreading consistency is achieved. Beat in vanilla.
Recipe : Anytime Almonds
Ingredients
2 cups dry roasted almonds, no salt added
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 sprig fresh rosemary, chopped
1 1/2 teaspoons kosher salt (do not use regular table salt)
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix together almonds, olive oil, garlic, and rosemary until nuts are completely coated. Season with salt. Spread evenly on a baking sheet.
Bake in a preheated oven for 10 minutes.
2 cups dry roasted almonds, no salt added
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 sprig fresh rosemary, chopped
1 1/2 teaspoons kosher salt (do not use regular table salt)
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix together almonds, olive oil, garlic, and rosemary until nuts are completely coated. Season with salt. Spread evenly on a baking sheet.
Bake in a preheated oven for 10 minutes.
Recipe : Apple Pound Cake
Ingredients
2 cups sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped almonds
1/2 cup raisins
APPLE CIDER GLAZE:
1/2 cup apple cider or apple juice
1/2 cup packed brown sugar
2 tablespoons butter or margarine
Directions
In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.
2 cups sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped almonds
1/2 cup raisins
APPLE CIDER GLAZE:
1/2 cup apple cider or apple juice
1/2 cup packed brown sugar
2 tablespoons butter or margarine
Directions
In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.
Recipe : Brandy or Rum Balls
Ingredients
1 (5 ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup brandy
1 (16 ounce) package vanilla wafers, crushed very fine
2 cups finely chopped walnuts
1 cup confectioners' sugar for rolling
Directions
In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.
1 (5 ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup brandy
1 (16 ounce) package vanilla wafers, crushed very fine
2 cups finely chopped walnuts
1 cup confectioners' sugar for rolling
Directions
In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.
Recipe : Broccoli Cheese Bites
Ingredients
5 cups vegetable oil for frying
1 (16 ounce) package chopped frozen broccoli, thawed and drained
4 cups shredded sharp Cheddar cheese
3 1/2 cups dry bread crumbs
salt and pepper to taste
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Place broccoli in a medium saucepan with 1 cup boiling water. Return to a boil. Cook covered until firm but tender, about 5 minutes.
In a medium saucepan over low heat, melt the Cheddar cheese. Mix in the broccoli. Allow the mixture to cool and thicken approximately 15 minutes.
In a medium bowl, mix the bread crumbs, salt and pepper. Spread the mixture onto a large piece of wax paper.
Form the broccoli cheese mixture into balls and roll in the bread crumb mixture until thoroughly coated.
Deep fry the balls until golden brown, about 5 minutes. Drain on paper towels.
5 cups vegetable oil for frying
1 (16 ounce) package chopped frozen broccoli, thawed and drained
4 cups shredded sharp Cheddar cheese
3 1/2 cups dry bread crumbs
salt and pepper to taste
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Place broccoli in a medium saucepan with 1 cup boiling water. Return to a boil. Cook covered until firm but tender, about 5 minutes.
In a medium saucepan over low heat, melt the Cheddar cheese. Mix in the broccoli. Allow the mixture to cool and thicken approximately 15 minutes.
In a medium bowl, mix the bread crumbs, salt and pepper. Spread the mixture onto a large piece of wax paper.
Form the broccoli cheese mixture into balls and roll in the bread crumb mixture until thoroughly coated.
Deep fry the balls until golden brown, about 5 minutes. Drain on paper towels.
Recipe : Avocado Egg Salad
Ingredients
6 avocados - peeled, pitted, and cubed
1 teaspoon fresh lemon juice
5 hard-cooked eggs, chopped
1/2 red onion, minced
1/2 cup light mayonnaise
1 tablespoon milk
3 hard-cooked eggs, sliced
1/2 teaspoon paprika
Directions
Toss avocado cubes with lemon juice in a serving bowl; mix avocado with chopped egg and onion. Whisk together the mayonnaise and milk; add to avocado mixture and gently mix. Arrange the remaining eggs sliced atop the salad in rows. Sprinkle top with paprika.
6 avocados - peeled, pitted, and cubed
1 teaspoon fresh lemon juice
5 hard-cooked eggs, chopped
1/2 red onion, minced
1/2 cup light mayonnaise
1 tablespoon milk
3 hard-cooked eggs, sliced
1/2 teaspoon paprika
Directions
Toss avocado cubes with lemon juice in a serving bowl; mix avocado with chopped egg and onion. Whisk together the mayonnaise and milk; add to avocado mixture and gently mix. Arrange the remaining eggs sliced atop the salad in rows. Sprinkle top with paprika.
Recipe : Boston Brown Bread III
Ingredients
2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2/3 cup firmly packed brown sugar
1/4 cup molasses
2 cups buttermilk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2/3 cup firmly packed brown sugar
1/4 cup molasses
2 cups buttermilk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
Recipe : Black Joe Cake
Ingredients
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
6 tablespoons unsweetened cocoa
1 cup vegetable oil
2 tablespoons vinegar
2 cups water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, sift together the flour, sugar, baking soda and cocoa. Measure and combine water, oil, vinegar and vanilla. Pour liquid ingredients into flour mixture and beat until smooth. Pour 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. Allow to cool.
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
6 tablespoons unsweetened cocoa
1 cup vegetable oil
2 tablespoons vinegar
2 cups water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, sift together the flour, sugar, baking soda and cocoa. Measure and combine water, oil, vinegar and vanilla. Pour liquid ingredients into flour mixture and beat until smooth. Pour 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. Allow to cool.
Recipe : Banana Bread VIII
Ingredients
1/2 cup shortening
1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 ripe bananas
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan.
In a large bowl, cream the shortening and sugar. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a knife inserted into center of loaf comes out clean.
1/2 cup shortening
1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 ripe bananas
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan.
In a large bowl, cream the shortening and sugar. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a knife inserted into center of loaf comes out clean.
Recipe : Balsamic Glazed Carrots
Ingredients
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Directions
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Directions
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
Recipe : Black Walnut Cake I
Ingredients
1 cup butter
1/2 cup shortening
1 1/2 cups packed brown sugar
1 1/2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped black walnuts
1 (8 ounce) package cream cheese
1/4 cup butter
4 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped black walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream 1 cup butter, shortening, brown sugar, and white sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, and salt, and add alternately with milk to the creamed mixture. Stir in 1 teaspoon vanilla and 1 cup black walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a mixing bowl, cream together cream cheese and 1/4 cup butter. Add confectioners' sugar, beat well. Stir in 1 teaspoon vanilla. Frost cooled cake, and sprinkle with 1/2 cup nuts.
1 cup butter
1/2 cup shortening
1 1/2 cups packed brown sugar
1 1/2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped black walnuts
1 (8 ounce) package cream cheese
1/4 cup butter
4 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped black walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream 1 cup butter, shortening, brown sugar, and white sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, and salt, and add alternately with milk to the creamed mixture. Stir in 1 teaspoon vanilla and 1 cup black walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a mixing bowl, cream together cream cheese and 1/4 cup butter. Add confectioners' sugar, beat well. Stir in 1 teaspoon vanilla. Frost cooled cake, and sprinkle with 1/2 cup nuts.
Recipe : Beefy Corn Bread Casserole
Ingredients
1 pound ground beef
1 small onion, chopped
2 jalapeno peppers, seeded and chopped*
2 (8.5 ounce) packages corn bread/muffin mix
3/4 teaspoon salt
1/2 teaspoon baking soda
1 (14.75 ounce) can cream-style corn
1/2 cup vegetable oil
2 eggs, beaten
3 cups shredded Cheddar cheese, divided
Directions
In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the corn bread mix, salt, baking soda, corn, milk, oil and eggs.
Pour half in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.
1 pound ground beef
1 small onion, chopped
2 jalapeno peppers, seeded and chopped*
2 (8.5 ounce) packages corn bread/muffin mix
3/4 teaspoon salt
1/2 teaspoon baking soda
1 (14.75 ounce) can cream-style corn
1/2 cup vegetable oil
2 eggs, beaten
3 cups shredded Cheddar cheese, divided
Directions
In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the corn bread mix, salt, baking soda, corn, milk, oil and eggs.
Pour half in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Recipe : Bacon Wrapped Hotdogs
Ingredients
10 hot dogs, cut into thirds
15 slices bacon, cut in half
1/2 cup packed brown sugar
Directions
Wrap 1/2 slice of bacon around each piece of hot dog. Secure the bacon with a toothpick.
Place hot dogs into a slow cooker on low heat. Pour brown sugar over hot dogs, let cook for 5 to 6 hours; until the bacon is cooked.
10 hot dogs, cut into thirds
15 slices bacon, cut in half
1/2 cup packed brown sugar
Directions
Wrap 1/2 slice of bacon around each piece of hot dog. Secure the bacon with a toothpick.
Place hot dogs into a slow cooker on low heat. Pour brown sugar over hot dogs, let cook for 5 to 6 hours; until the bacon is cooked.
Recipe : Antipasto Pasta Salad
Ingredients
1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste
Directions
Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste
Directions
Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
Recipe : Baked Slow Cooker Chicken
Ingredients
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
Directions
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
Directions
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
Monday, June 27, 2011
Recipe : Barlow's Blackened Catfish
Ingredients
2 teaspoons cayenne pepper
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1 pound catfish fillets
2 tablespoons butter
1 cup Italian-style salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.
2 teaspoons cayenne pepper
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1 pound catfish fillets
2 tablespoons butter
1 cup Italian-style salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.
Recipe : Bauernomlett (Farmer's Omelet)
Ingredients
1 teaspoon butter
3 slices bacon, cut into 1/2 inch pieces
salt and pepper to taste
Directions
Place potatoes in a saucepan covered by lightly salted water. Bring to a boil over high heat, then reduce heat to medium, and simmer until tender, 10 to 15 minutes. Drain and allow to cool, then cut into 1/4-inch slices.
Melt the butter in a skillet over medium heat. Cook the bacon strips in the butter until browned, 5 to 7 minutes; remove bacon and set aside. Add the potatoes to the bacon fat and cook over medium-high heat until browned, about 5 minutes.
Beat the eggs with the salt and pepper. Pour the egg mixture into the skillet, and mix with the potatoes and bacon; allow to cook until eggs are set, 3 to 5 minutes, turning once.
1 teaspoon butter
3 slices bacon, cut into 1/2 inch pieces
salt and pepper to taste
Directions
Place potatoes in a saucepan covered by lightly salted water. Bring to a boil over high heat, then reduce heat to medium, and simmer until tender, 10 to 15 minutes. Drain and allow to cool, then cut into 1/4-inch slices.
Melt the butter in a skillet over medium heat. Cook the bacon strips in the butter until browned, 5 to 7 minutes; remove bacon and set aside. Add the potatoes to the bacon fat and cook over medium-high heat until browned, about 5 minutes.
Beat the eggs with the salt and pepper. Pour the egg mixture into the skillet, and mix with the potatoes and bacon; allow to cook until eggs are set, 3 to 5 minutes, turning once.
Recipe : Absolutely Perfect Palak Paneer
Ingredients
6 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
2 dried red chile peppers
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup sour cream
3 pounds fresh spinach, torn
1 large tomato, quartered
4 sprigs fresh cilantro leaves
8 ounces ricotta cheese
coarse sea salt to taste
Directions
In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.
6 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
2 dried red chile peppers
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup sour cream
3 pounds fresh spinach, torn
1 large tomato, quartered
4 sprigs fresh cilantro leaves
8 ounces ricotta cheese
coarse sea salt to taste
Directions
In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.
Recipe : Baked Salmon with Pineapple Salsa
Ingredients
4 tablespoons Mrs. Dash� Original Blend
4 (4 ounce) salmon fillets
1/4 cup diced green peppers
1/4 cup diced red peppers
1/2 cup canned crushed pineapple, juice reserved
1 tablespoon finely chopped fresh ginger
Directions
Line a small sheet pan with non stick aluminum foil. Arrange salmon on baking sheet.
Brush fish fillets with 2 Tbsp. of reserved pineapple juice. Sprinkle fillets evenly with 2 Tbsp. of Mrs. Dash� Original Blend.
Bake in middle of 375 degrees F preheated oven, about 4-5 minutes or until fish starts to flake slightly.
Combine all other ingredients in medium bowl.
Serve fish, spooning fresh salsa alongside.
4 tablespoons Mrs. Dash� Original Blend
4 (4 ounce) salmon fillets
1/4 cup diced green peppers
1/4 cup diced red peppers
1/2 cup canned crushed pineapple, juice reserved
1 tablespoon finely chopped fresh ginger
Directions
Line a small sheet pan with non stick aluminum foil. Arrange salmon on baking sheet.
Brush fish fillets with 2 Tbsp. of reserved pineapple juice. Sprinkle fillets evenly with 2 Tbsp. of Mrs. Dash� Original Blend.
Bake in middle of 375 degrees F preheated oven, about 4-5 minutes or until fish starts to flake slightly.
Combine all other ingredients in medium bowl.
Serve fish, spooning fresh salsa alongside.
Recipe : Buttermilk Bread I
Ingredients
1 1/2 cups buttermilk
1 1/2 tablespoons margarine
2 tablespoons white sugar
1 teaspoon salt
3 cups bread flour
1 1/3 cups whole wheat flour
2 1/4 teaspoons active dry yeast
Directions
Place buttermilk, butter or margarine, sugar, salt, flour, whole wheat flour, and yeast into pan of bread machine.
Bake on White Bread setting. Cool on wire racks before slicing.
1 1/2 cups buttermilk
1 1/2 tablespoons margarine
2 tablespoons white sugar
1 teaspoon salt
3 cups bread flour
1 1/3 cups whole wheat flour
2 1/4 teaspoons active dry yeast
Directions
Place buttermilk, butter or margarine, sugar, salt, flour, whole wheat flour, and yeast into pan of bread machine.
Bake on White Bread setting. Cool on wire racks before slicing.
Recipe : Aunt Nancy's Grape Salad
Ingredients
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) tub whipped cream cheese
2 cups halved seedless red grapes
Directions
In a medium bowl, blend together the frozen whipped topping and cream cheese. Fold in grapes. Serve immediately, or chill for 30 minutes. This is pretty garnished with a small bunch of red grapes.
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) tub whipped cream cheese
2 cups halved seedless red grapes
Directions
In a medium bowl, blend together the frozen whipped topping and cream cheese. Fold in grapes. Serve immediately, or chill for 30 minutes. This is pretty garnished with a small bunch of red grapes.
Recipe : Ally's Chocolate Chip Cookies
Ingredients
3 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup margarine
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Soak the rolled oats in the milk for at least ten minutes.
Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the margarine, brown sugar and white sugar. Stir in the eggs and vanilla. Add the sifted ingredients, and mix well. Then stir in the oat mixture and chocolate chips.
Drop dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until cookies are golden brown. Cool on baking sheets or remove to cool on wire racks.
3 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup margarine
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Soak the rolled oats in the milk for at least ten minutes.
Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the margarine, brown sugar and white sugar. Stir in the eggs and vanilla. Add the sifted ingredients, and mix well. Then stir in the oat mixture and chocolate chips.
Drop dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until cookies are golden brown. Cool on baking sheets or remove to cool on wire racks.
Recipe : Beef and Bean Pot
Ingredients
1 pound lean ground beef
1 onion, chopped
6 slices bacon, diced
1 tablespoon distilled white vinegar
1 tablespoon prepared mustard
1/2 cup ketchup
1/2 cup brown sugar
1 green bell pepper, chopped
1 (15 ounce) can kidney beans
1 (16 ounce) can chili beans
1 (15 ounce) can pork and beans
6 slices American cheese
1 cup crushed tortilla chips
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large skillet over medium high heat, saute the ground beef, onion and bacon for 5 to 10 minutes, or until the meat is browned and the onion is translucent; drain excess fat.
In a 3 quart casserole dish, combine the vinegar, mustard, ketchup, brown sugar, green bell pepper, kidney beans, chili beans, pork and beans and the meat mixture. Stir together until well blended.
Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, remove from oven and top with the cheese and crushed tortilla chips. Return to oven and bake for 5 to 6 more minutes, or until the cheese is melted and bubbly.
1 pound lean ground beef
1 onion, chopped
6 slices bacon, diced
1 tablespoon distilled white vinegar
1 tablespoon prepared mustard
1/2 cup ketchup
1/2 cup brown sugar
1 green bell pepper, chopped
1 (15 ounce) can kidney beans
1 (16 ounce) can chili beans
1 (15 ounce) can pork and beans
6 slices American cheese
1 cup crushed tortilla chips
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large skillet over medium high heat, saute the ground beef, onion and bacon for 5 to 10 minutes, or until the meat is browned and the onion is translucent; drain excess fat.
In a 3 quart casserole dish, combine the vinegar, mustard, ketchup, brown sugar, green bell pepper, kidney beans, chili beans, pork and beans and the meat mixture. Stir together until well blended.
Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, remove from oven and top with the cheese and crushed tortilla chips. Return to oven and bake for 5 to 6 more minutes, or until the cheese is melted and bubbly.
Recipe : Baked Beans, Texas Ranger
Ingredients
1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
Cover and bake for one hour in the preheated oven.
1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
Cover and bake for one hour in the preheated oven.
Recipe : Aussie Lime Pie
Ingredients
2/3 cup rolled oats
2/3 cup flaked coconut
2/3 cup all-purpose flour
1/2 cup white sugar
1/2 cup butter, melted
2 tablespoons light corn syrup
1 teaspoon baking soda
1 (14 ounce) can sweetened condensed milk
1/2 cup lime juice
4 egg yolks, beaten
2 teaspoons grated lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch glass pie pan.
In a medium bowl, mix together oats, coconut, flour, and sugar. In a separate bowl, mix together melted butter or margarine, corn syrup, and baking soda until frothy. Add corn syrup mixture to oat mixture and stir until ingredients are thoroughly combined. Press mixture evenly into bottom and sides of pie pan.
In a medium mixing bowl, combine condensed milk, lime juice, egg yolks, and lemon rind. Beat on medium speed 1 minute. Pour mixture into pie crust.
Bake in preheated oven for 20 minutes, until firm in center. Do not allow to brown on top. Chill before serving.
2/3 cup rolled oats
2/3 cup flaked coconut
2/3 cup all-purpose flour
1/2 cup white sugar
1/2 cup butter, melted
2 tablespoons light corn syrup
1 teaspoon baking soda
1 (14 ounce) can sweetened condensed milk
1/2 cup lime juice
4 egg yolks, beaten
2 teaspoons grated lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch glass pie pan.
In a medium bowl, mix together oats, coconut, flour, and sugar. In a separate bowl, mix together melted butter or margarine, corn syrup, and baking soda until frothy. Add corn syrup mixture to oat mixture and stir until ingredients are thoroughly combined. Press mixture evenly into bottom and sides of pie pan.
In a medium mixing bowl, combine condensed milk, lime juice, egg yolks, and lemon rind. Beat on medium speed 1 minute. Pour mixture into pie crust.
Bake in preheated oven for 20 minutes, until firm in center. Do not allow to brown on top. Chill before serving.
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