Ingredients
1 (10 pound) fully-cooked spiral cut ham
2/3 cup brown sugar
1/3 cup apricot jam
1 teaspoon dry mustard powder
Directions
Preheat the oven to 275 degrees F (135 degrees C).
Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
Roast for 2 hours in the preheated oven, or if you ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.
Thursday, May 5, 2011
Recipe : Barbeque Bratwursts
Ingredients
4 fresh bratwurst sausages
1/2 cup barbeque sauce
Directions
Preheat grill for high heat.
Fill a marinade injector with barbeque sauce. Inject sauce into each bratwurst until the skin is tight.
Place bratwurst on the grill, and cook for 10 minutes, turning once. Serve on buns.
4 fresh bratwurst sausages
1/2 cup barbeque sauce
Directions
Preheat grill for high heat.
Fill a marinade injector with barbeque sauce. Inject sauce into each bratwurst until the skin is tight.
Place bratwurst on the grill, and cook for 10 minutes, turning once. Serve on buns.
Recipe : Bacon Wrapped Delights
Ingredients
12 spears white asparagus
4 ounces enoki mushrooms
4 ounces shiitake mushrooms, stemmed and sliced 1/4-inch thick
24 slices bacon
Directions
Preheat oven to 425 degrees F (220 degrees C).
Bring a pot of water to a boil. Blanch the asparagus until it is barely cooked and still crisp, 2 to 4 minutes. When done, plunge the asparagus into ice water to stop the cooking. When cool, trim the asparagus to 8-inch lengths. Wrap a bundle of 6 asparagus spears with six strips of bacon, side by side, securing each slice with a toothpick. The bacon should be wrapped around twice so that there are two layers.
Trim the enoki mushrooms, and separate into 12 pieces. Stuff each enoki piece with four pieces of shiitake. Wrap each bundle with a slice of bacon, wrapping around twice, and secure with a toothpick. Place the bundles on a wire rack placed over a baking sheet.
Roast in preheated oven for 6 minutes, then flip the bundles over, and cook for another 4 to 6 minutes, until the bacon is brown and crisp.
To serve, remove all 24 toothpicks, and slice the asparagus bundles between the bacon. Drain on paper towels for a moment before serving.
12 spears white asparagus
4 ounces enoki mushrooms
4 ounces shiitake mushrooms, stemmed and sliced 1/4-inch thick
24 slices bacon
Directions
Preheat oven to 425 degrees F (220 degrees C).
Bring a pot of water to a boil. Blanch the asparagus until it is barely cooked and still crisp, 2 to 4 minutes. When done, plunge the asparagus into ice water to stop the cooking. When cool, trim the asparagus to 8-inch lengths. Wrap a bundle of 6 asparagus spears with six strips of bacon, side by side, securing each slice with a toothpick. The bacon should be wrapped around twice so that there are two layers.
Trim the enoki mushrooms, and separate into 12 pieces. Stuff each enoki piece with four pieces of shiitake. Wrap each bundle with a slice of bacon, wrapping around twice, and secure with a toothpick. Place the bundles on a wire rack placed over a baking sheet.
Roast in preheated oven for 6 minutes, then flip the bundles over, and cook for another 4 to 6 minutes, until the bacon is brown and crisp.
To serve, remove all 24 toothpicks, and slice the asparagus bundles between the bacon. Drain on paper towels for a moment before serving.
Recipe : Bacon and Potato Soup
Ingredients
6 thick slices bacon
1 1/2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1/2 cup shredded Cheddar cheese
1/2 teaspoon kosher salt
Directions
Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
6 thick slices bacon
1 1/2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1/2 cup shredded Cheddar cheese
1/2 teaspoon kosher salt
Directions
Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
Recipe : Banbury Tarts
Ingredients
1 cup chopped dried figs
2/3 cup packed brown sugar
1/4 cup chopped candied citron
1/2 cup raisins
1/4 cup chopped walnuts
12 (5 inch) unbaked tart shells
Directions
Chop the figs as fine as possible, measure to 1 cup, and pour boiling water over to cover. Allow to stand for 45 minutes. Drain very well.
Beat the egg and sugar together. Stir in the figs, peel, raisins, and nuts. Fill tart shells 3/4 full with fruit filling.
Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes. Cool on racks.
1 cup chopped dried figs
2/3 cup packed brown sugar
1/4 cup chopped candied citron
1/2 cup raisins
1/4 cup chopped walnuts
12 (5 inch) unbaked tart shells
Directions
Chop the figs as fine as possible, measure to 1 cup, and pour boiling water over to cover. Allow to stand for 45 minutes. Drain very well.
Beat the egg and sugar together. Stir in the figs, peel, raisins, and nuts. Fill tart shells 3/4 full with fruit filling.
Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes. Cool on racks.
Recipe : Almond Macaroon Nests
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup butter, softened
1 (8 ounce) package cream cheese
1 cup white sugar
3/4 teaspoon vanilla extract
2 cups flaked coconut
2 drops red food coloring
2 drops yellow food coloring
1 cup chocolate coated peanuts
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets. Sift together the flour, baking powder and salt, set aside.
In a medium bowl, cream together the butter, cream cheese, and sugar until smooth. Stir in the vanilla, then gradually beat in the dry ingredients. Divide the coconut into three separate containers. Color one portion red, one yellow, and leave one plain. Toss the colored coconut together with the plain. Roll cookie dough into walnut sized balls, roll the balls in the coconut mixture, then place them 2 inches apart onto the prepared cookie sheet. Press 1 candy into the center of each cookie.
Bake for 12 minutes in the preheated oven, then remove from the oven and press 2 more candies into the center of each cookie. Return to the oven to continue baking for another 4 to 5 minutes, until golden brown. Cool cookies on the baking sheet for a few minutes before removing to a wire rack to cool completely.
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup butter, softened
1 (8 ounce) package cream cheese
1 cup white sugar
3/4 teaspoon vanilla extract
2 cups flaked coconut
2 drops red food coloring
2 drops yellow food coloring
1 cup chocolate coated peanuts
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets. Sift together the flour, baking powder and salt, set aside.
In a medium bowl, cream together the butter, cream cheese, and sugar until smooth. Stir in the vanilla, then gradually beat in the dry ingredients. Divide the coconut into three separate containers. Color one portion red, one yellow, and leave one plain. Toss the colored coconut together with the plain. Roll cookie dough into walnut sized balls, roll the balls in the coconut mixture, then place them 2 inches apart onto the prepared cookie sheet. Press 1 candy into the center of each cookie.
Bake for 12 minutes in the preheated oven, then remove from the oven and press 2 more candies into the center of each cookie. Return to the oven to continue baking for another 4 to 5 minutes, until golden brown. Cool cookies on the baking sheet for a few minutes before removing to a wire rack to cool completely.
Recipe : Beef Barley Soup
Ingredients
2 pounds ground beef
2 medium onions, chopped
1/2 cup chopped celery
3 cups water
2 (14.5 ounce) cans beef broth
1 cup quick-cooking barley
2 (14.5 ounce) cans diced tomatoes with garlic and onions, undrained
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
Directions
In a Dutch oven, cook beef,m onions and celery until meat is no longer pink and vegetables are tender; drain. Stir in the water and broth; bring to a boil. Reduce heat. Add barley; cover and simmer for 10-20 minutes or until barley is tender. Stir in the remaining ingredients; heat through. Transfer to three 1-qt. freezer containers; cover and freeze for up to 3 months.
2 pounds ground beef
2 medium onions, chopped
1/2 cup chopped celery
3 cups water
2 (14.5 ounce) cans beef broth
1 cup quick-cooking barley
2 (14.5 ounce) cans diced tomatoes with garlic and onions, undrained
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
Directions
In a Dutch oven, cook beef,m onions and celery until meat is no longer pink and vegetables are tender; drain. Stir in the water and broth; bring to a boil. Reduce heat. Add barley; cover and simmer for 10-20 minutes or until barley is tender. Stir in the remaining ingredients; heat through. Transfer to three 1-qt. freezer containers; cover and freeze for up to 3 months.
Recipe : Asparagus Bruschetta
Ingredients
3 cups water
1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French baguette, toasted
1/2 cup crumbled blue cheese
Directions
In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with blue cheese.
3 cups water
1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French baguette, toasted
1/2 cup crumbled blue cheese
Directions
In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with blue cheese.
Recipe : Best Yet Turkey Chili
Ingredients
1 1/2 pounds ground turkey
1 green bell pepper, chopped
1 (19 ounce) can black beans, with liquid
1 (28 ounce) can diced tomatoes, with liquid
1 (15.25 ounce) can whole kernel corn, with liquid
1 pinch ground cumin, or to taste
1 pinch chili powder, or to taste
1 pinch red pepper flakes, or to taste
1 pinch ground cinnamon, or to taste
Directions
Place turkey and bell pepper in a large saucepan over medium heat, and cook until turkey is evenly brown. Mix in beans, tomatoes, and corn. Season with cumin, chili powder, red pepper flakes, and cinnamon. Bring to a boil, reduce heat to low, and simmer 30 minutes. Add water if you want a more liquid chili.
1 1/2 pounds ground turkey
1 green bell pepper, chopped
1 (19 ounce) can black beans, with liquid
1 (28 ounce) can diced tomatoes, with liquid
1 (15.25 ounce) can whole kernel corn, with liquid
1 pinch ground cumin, or to taste
1 pinch chili powder, or to taste
1 pinch red pepper flakes, or to taste
1 pinch ground cinnamon, or to taste
Directions
Place turkey and bell pepper in a large saucepan over medium heat, and cook until turkey is evenly brown. Mix in beans, tomatoes, and corn. Season with cumin, chili powder, red pepper flakes, and cinnamon. Bring to a boil, reduce heat to low, and simmer 30 minutes. Add water if you want a more liquid chili.
Recipe : Andy's Five Pepper Chicken Wings
Ingredients
1 cup vegetable oil
4 pounds chicken wings
8 tablespoons butter
3 cups hot sauce
2 tablespoons chopped fresh garlic
2 jalapeno peppers, seeded and chopped
2 Thai chile peppers, seeded and chopped
2 habanero peppers, seeded and chopped
2 yellow wax peppers, seeded and chopped
2 red chile peppers, seeded and chopped
salt and pepper to taste
Directions
Heat oil in deep-fryer to 300 degrees F (150 degrees C). Preheat oven to 400 degrees F (205 degrees C).
Cook wings in hot oil for 15 minutes, turning occasionally. Drain on a paper towel-lined dish, then transfer to a shallow baking dish. Broil in the preheated oven for 15 minutes, turning once.
Melt butter in a medium stock pot over medium heat. Stir in hot sauce, garlic, jalapeno, Thai chile, habanero, yellow wax, and red chile peppers. Reduce heat to medium low and cook for 15 minutes, or until peppers are softened. Season to taste with salt and pepper, and pour over wings, turning to coat. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for an additional 10 minutes. Let cool for 5 minutes, and enjoy. Be sure to have plenty of water handy!
1 cup vegetable oil
4 pounds chicken wings
8 tablespoons butter
3 cups hot sauce
2 tablespoons chopped fresh garlic
2 jalapeno peppers, seeded and chopped
2 Thai chile peppers, seeded and chopped
2 habanero peppers, seeded and chopped
2 yellow wax peppers, seeded and chopped
2 red chile peppers, seeded and chopped
salt and pepper to taste
Directions
Heat oil in deep-fryer to 300 degrees F (150 degrees C). Preheat oven to 400 degrees F (205 degrees C).
Cook wings in hot oil for 15 minutes, turning occasionally. Drain on a paper towel-lined dish, then transfer to a shallow baking dish. Broil in the preheated oven for 15 minutes, turning once.
Melt butter in a medium stock pot over medium heat. Stir in hot sauce, garlic, jalapeno, Thai chile, habanero, yellow wax, and red chile peppers. Reduce heat to medium low and cook for 15 minutes, or until peppers are softened. Season to taste with salt and pepper, and pour over wings, turning to coat. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for an additional 10 minutes. Let cool for 5 minutes, and enjoy. Be sure to have plenty of water handy!
Recipe : A Fantastic Margarita
Ingredients
2 cups limeade prepared from concentrate
1/2 cup pineapple juice
1/2 cup orange juice
2 fluid ounces tequila
1 fluid ounce orange liqueur
Directions
Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.
In a pitcher combine limeade, pineapple juice, orange juice, tequila and orange liqueur. Stir well and pour into the glasses, being careful not to rinse off the salt.
2 cups limeade prepared from concentrate
1/2 cup pineapple juice
1/2 cup orange juice
2 fluid ounces tequila
1 fluid ounce orange liqueur
Directions
Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.
In a pitcher combine limeade, pineapple juice, orange juice, tequila and orange liqueur. Stir well and pour into the glasses, being careful not to rinse off the salt.
Recipe : Aloha Chicken
Ingredients
4 pounds chicken thighs
1 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon onion powder
2 tablespoons garlic salt
3 tablespoons cider vinegar
1 cup ketchup
1/4 cup soy sauce
1 (20 ounce) can crushed pineapple with juice
1/4 cup packed brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange chicken pieces in a single layer in a well greased 9x13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes.
Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer. Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up, spoon the pineapple/soy mixture over the chicken. Bake for another 30 minutes. Serve while still hot.
4 pounds chicken thighs
1 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon onion powder
2 tablespoons garlic salt
3 tablespoons cider vinegar
1 cup ketchup
1/4 cup soy sauce
1 (20 ounce) can crushed pineapple with juice
1/4 cup packed brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange chicken pieces in a single layer in a well greased 9x13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes.
Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer. Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up, spoon the pineapple/soy mixture over the chicken. Bake for another 30 minutes. Serve while still hot.
Recipe : Burgers with Garden Sauce
Ingredients
1 large onion, diced
2 medium carrots, diced
1 medium green pepper, diced
2 celery ribs, diced
1 tablespoon minced fresh parsley
1 tablespoon vegetable oil
2 pints cherry tomatoes
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons vinegar
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
salt and pepper to taste
4 slices bread
1/2 cup water
2 eggs, beaten
1 medium onion, finely chopped
2 teaspoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef
8 sandwich rolls, split
Directions
In a Dutch oven or large saucepan, saute onion, carrots, green pepper, celery and parsley in oil until vegetables are tender. Add tomatoes, ketchup, brown sugar, lemon juice, vinegar, mustard, Worcestershire sauce, salt and pepper. Cover and simmer for 1-1/2 hours. Meanwhile, soak bread in water; squeeze dry and crumble into a bowl. Add the eggs, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into eight patties. Broil or pan-fry until no longer pink; drain. Add to sauce. Cover and simmer for 30 minutes or until heated through. Serve on rolls.
1 large onion, diced
2 medium carrots, diced
1 medium green pepper, diced
2 celery ribs, diced
1 tablespoon minced fresh parsley
1 tablespoon vegetable oil
2 pints cherry tomatoes
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons vinegar
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
salt and pepper to taste
4 slices bread
1/2 cup water
2 eggs, beaten
1 medium onion, finely chopped
2 teaspoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef
8 sandwich rolls, split
Directions
In a Dutch oven or large saucepan, saute onion, carrots, green pepper, celery and parsley in oil until vegetables are tender. Add tomatoes, ketchup, brown sugar, lemon juice, vinegar, mustard, Worcestershire sauce, salt and pepper. Cover and simmer for 1-1/2 hours. Meanwhile, soak bread in water; squeeze dry and crumble into a bowl. Add the eggs, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into eight patties. Broil or pan-fry until no longer pink; drain. Add to sauce. Cover and simmer for 30 minutes or until heated through. Serve on rolls.
Recipe : Butter Balls I
Ingredients
3/4 cup butter
1 cup packed brown sugar
3/4 teaspoon baking powder
1 teaspoon vanilla extract
2 cups all-purpose flour
Directions
Preheat oven to 400 degrees F and grease cookie sheets.
Cream butter.
Add eggs, sugar and vanilla. Mix well.
Add sifted dry ingredients. Stir until well blended.
Cut dough into pieces about 2 inches by 2 inches. Dip in white sugar. Roll dough into palm of hand until round. Dip in brown sugar and place on greased cookie sheet about 2 inches apart.
Bake at 400 degrees F for about 10 minutes or until light brown.
3/4 cup butter
1 cup packed brown sugar
3/4 teaspoon baking powder
1 teaspoon vanilla extract
2 cups all-purpose flour
Directions
Preheat oven to 400 degrees F and grease cookie sheets.
Cream butter.
Add eggs, sugar and vanilla. Mix well.
Add sifted dry ingredients. Stir until well blended.
Cut dough into pieces about 2 inches by 2 inches. Dip in white sugar. Roll dough into palm of hand until round. Dip in brown sugar and place on greased cookie sheet about 2 inches apart.
Bake at 400 degrees F for about 10 minutes or until light brown.
Recipe : Broccoli and Rice Stir Fry
Ingredients
1 1/2 cups uncooked long-grain rice
1 tablespoon vegetable oil
1 (16 ounce) package frozen broccoli florets, thawed
3 green onions, diced
2 eggs, beaten
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.
1 1/2 cups uncooked long-grain rice
1 tablespoon vegetable oil
1 (16 ounce) package frozen broccoli florets, thawed
3 green onions, diced
2 eggs, beaten
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.
Recipe : Brunch Tidbits Bread
Ingredients
1 1/2 cups shredded Cheddar cheese
3/4 cup chopped green olives
3/4 cup chopped ripe olives
1/2 cup creamy salad dressing or mayonnaise
1/4 cup sliced green onions
1/4 teaspoon pepper
4 English muffins, split
Directions
In a bowl, combine cheese, olives, salad dressing, onions and pepper. Spread on English muffins; cut into fourths. Place on an ungreased baking sheet and bake at 350 degrees F for 8-10 minutes or until bubbly. Or freeze and bake frozen at 350 degrees F for 18-20 minutes.
1 1/2 cups shredded Cheddar cheese
3/4 cup chopped green olives
3/4 cup chopped ripe olives
1/2 cup creamy salad dressing or mayonnaise
1/4 cup sliced green onions
1/4 teaspoon pepper
4 English muffins, split
Directions
In a bowl, combine cheese, olives, salad dressing, onions and pepper. Spread on English muffins; cut into fourths. Place on an ungreased baking sheet and bake at 350 degrees F for 8-10 minutes or until bubbly. Or freeze and bake frozen at 350 degrees F for 18-20 minutes.
Recipe : Beef Barley Vegetable Soup
Ingredients
1 (3 pound) beef chuck roast
1/2 cup barley
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste
Directions
In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
1 (3 pound) beef chuck roast
1/2 cup barley
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste
Directions
In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
Recipe : Antipasto Squares
Ingredients
2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Recipe : Brown Sugar Banana Nut Bread II
Ingredients
1/2 cup milk
2 tablespoons butter, softened
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 (.25 ounce) package active dry yeast
2 small ripe bananas, sliced
1/2 cup chopped walnuts
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the bananas and nuts at the signal, or about 5 minutes before the kneading cycle has finished.
1/2 cup milk
2 tablespoons butter, softened
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 (.25 ounce) package active dry yeast
2 small ripe bananas, sliced
1/2 cup chopped walnuts
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the bananas and nuts at the signal, or about 5 minutes before the kneading cycle has finished.
Recipe : Bill's Fried Bacon
Ingredients
1/3 cup water
1 tablespoon granulated garlic
1 tablespoon paprika
1 pound sliced bacon
Directions
In a large skillet, stir together the water, garlic, and paprika. Separate the bacon slices, and place in the skillet. Turn the heat to high. The water will evaporate leaving the bacon coated with the garlic and paprika. Reduce the heat to medium-high, and continue to fry to your desired crispness, turning as needed.
1/3 cup water
1 tablespoon granulated garlic
1 tablespoon paprika
1 pound sliced bacon
Directions
In a large skillet, stir together the water, garlic, and paprika. Separate the bacon slices, and place in the skillet. Turn the heat to high. The water will evaporate leaving the bacon coated with the garlic and paprika. Reduce the heat to medium-high, and continue to fry to your desired crispness, turning as needed.
Recipe : Berry Applesauce Gelatin
Ingredients
1 (6 ounce) package strawberry gelatin
1 cup boiling water
2 cups frozen unsweetened strawberries
2 cups applesauce
2 tablespoons lemon juice
Directions
In a bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed and separated. Add the applesauce and lemon juice; mix well. Pour into an 11-in. x 7-in. x 2-in. pan; chill until set.
1 (6 ounce) package strawberry gelatin
1 cup boiling water
2 cups frozen unsweetened strawberries
2 cups applesauce
2 tablespoons lemon juice
Directions
In a bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed and separated. Add the applesauce and lemon juice; mix well. Pour into an 11-in. x 7-in. x 2-in. pan; chill until set.
Recipe : Blue Cheese, Sweet Pecan, and Cranberry Spread
Ingredients
4 ounces crumbled blue cheese
4 ounces cream cheese, softened
1/2 cup chopped candied pecans
1/2 cup chopped dried cranberries
Directions
Mix the blue cheese and cream cheese in a medium bowl. Stir in the pecans and cranberries. Serve at room temperature.
4 ounces crumbled blue cheese
4 ounces cream cheese, softened
1/2 cup chopped candied pecans
1/2 cup chopped dried cranberries
Directions
Mix the blue cheese and cream cheese in a medium bowl. Stir in the pecans and cranberries. Serve at room temperature.
Recipe : Beets and Greens
Ingredients
1 bunch beets - trimmed, leaving 1 inch of stems attached, greens washed and reserved
2 tablespoons olive oil, divided
1 small onion, halved and thinly sliced
sea salt (optional)
fresh-ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.
1 bunch beets - trimmed, leaving 1 inch of stems attached, greens washed and reserved
2 tablespoons olive oil, divided
1 small onion, halved and thinly sliced
sea salt (optional)
fresh-ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.
Recipe : Broccoli Corn Bread
Ingredients
2 (8.5 ounce) packages corn bread/muffin mix
12 ounces small curd cottage cheese
3/4 cup butter or margarine, melted
1 (10 ounce) package frozen chopped broccoli, thawed
1 large onion, chopped
Directions
In a large bowl, combine corn bread mixes. In another bowl, beat eggs, cottage cheese and butter. Stir into corn bread mixes just until moistened. Fold in broccoli and onion. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Let stand for 10 minutes before cutting. Serve warm. Refrigerate leftovers.
2 (8.5 ounce) packages corn bread/muffin mix
12 ounces small curd cottage cheese
3/4 cup butter or margarine, melted
1 (10 ounce) package frozen chopped broccoli, thawed
1 large onion, chopped
Directions
In a large bowl, combine corn bread mixes. In another bowl, beat eggs, cottage cheese and butter. Stir into corn bread mixes just until moistened. Fold in broccoli and onion. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Let stand for 10 minutes before cutting. Serve warm. Refrigerate leftovers.
Recipe : Apricot Nectar Cake II
Ingredients
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
3/4 cup apricot nectar
1/3 cup hot water
2 cups confectioners' sugar
6 tablespoons lemon juice
1 (3 ounce) package lemon flavored gelatin mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
3/4 cup apricot nectar
1/3 cup hot water
2 cups confectioners' sugar
6 tablespoons lemon juice
1 (3 ounce) package lemon flavored gelatin mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.
Recipe : Applesauce Spice Cake
Ingredients
1 1/4 cups boiling water
1 cup rolled oats
1/4 cup vegetable oil
1/4 cup applesauce
2/3 cup white sugar
3/4 cup packed brown sugar
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine rolled oats with boiling water and let stand for 20 minutes. Grease and flour a 9 inch square pan. In a medium bowl, sift flour, baking soda, cinnamon and nutmeg together and set aside.
In a large bowl, combine oatmeal, oil and applesauce. Add eggs, sugar and brown sugar and mix well. Add the flour mixture and mix well. Finally, fold in the raisins and nuts. Pour into the 9 inch square pan.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean.
1 1/4 cups boiling water
1 cup rolled oats
1/4 cup vegetable oil
1/4 cup applesauce
2/3 cup white sugar
3/4 cup packed brown sugar
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine rolled oats with boiling water and let stand for 20 minutes. Grease and flour a 9 inch square pan. In a medium bowl, sift flour, baking soda, cinnamon and nutmeg together and set aside.
In a large bowl, combine oatmeal, oil and applesauce. Add eggs, sugar and brown sugar and mix well. Add the flour mixture and mix well. Finally, fold in the raisins and nuts. Pour into the 9 inch square pan.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean.
Recipe : Apricot-Mustard Grilled Pork Tenderloin
Ingredients
1 (1 pound) pork tenderloin
3 tablespoons apricot preserves
1/4 cup mustard
Directions
Season tenderloin with salt and pepper. Stir together the preserves and mustard in a small bowl. Place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 160 degrees F., brushing with mustard mixture in the last few minutes.
1 (1 pound) pork tenderloin
3 tablespoons apricot preserves
1/4 cup mustard
Directions
Season tenderloin with salt and pepper. Stir together the preserves and mustard in a small bowl. Place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 160 degrees F., brushing with mustard mixture in the last few minutes.
Recipe : Baked Pumpkin Pudding
Ingredients
1/2 cup egg substitute
2 cups canned cooked pumpkin
3/4 cup sugar
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups fat-free evaporated milk
5 tablespoons reduced-fat whipped topping
Directions
In a bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Gradually beat in milk. Pour into five 8-oz. custard cups coated with nonstick cooking spray. Place in a 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.
1/2 cup egg substitute
2 cups canned cooked pumpkin
3/4 cup sugar
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups fat-free evaporated milk
5 tablespoons reduced-fat whipped topping
Directions
In a bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Gradually beat in milk. Pour into five 8-oz. custard cups coated with nonstick cooking spray. Place in a 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.
Recipe : Black Bean Vegetable Soup
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes
Directions
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes
Directions
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Recipe : Artichoke and Herb Tarts
Ingredients
1 (17.3 ounce) package Pepperidge Farm� Puff Pastry
1 (8 ounce) package cream cheese, softened
1 cup shredded Mozzarella cheese
1 cup freshly grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup diced roasted sweet red pepper
1/4 cup chopped fresh parsley
Directions
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.
Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed. Stir in the artichokes, red pepper and parsley. Season to taste.
Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry.
Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge. Sprinkle each with the remaining cheese.
Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.
1 (17.3 ounce) package Pepperidge Farm� Puff Pastry
1 (8 ounce) package cream cheese, softened
1 cup shredded Mozzarella cheese
1 cup freshly grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup diced roasted sweet red pepper
1/4 cup chopped fresh parsley
Directions
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.
Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed. Stir in the artichokes, red pepper and parsley. Season to taste.
Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry.
Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge. Sprinkle each with the remaining cheese.
Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.
Recipe : Apricot Pork Tenderloin
Ingredients
2 pounds pork tenderloin
1/4 cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
1/4 cup dry sherry
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
2 pounds pork tenderloin
1/4 cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
1/4 cup dry sherry
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Recipe : Black-Eyed Pea and Jalapeno Salsa
Ingredients
1 (15.5 ounce) can black-eyed peas
1 cup chopped pickled jalapeno peppers
1 (4 ounce) jar pimento peppers, drained and chopped
1 (8 ounce) jar mushrooms, drained and diced
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup olive oil
salt and pepper to taste
Directions
Mix the black-eyed peas, jalapeno peppers, pimentos, mushrooms, celery, onion, and olive oil together in a bowl. Season to taste with salt and pepper.
1 (15.5 ounce) can black-eyed peas
1 cup chopped pickled jalapeno peppers
1 (4 ounce) jar pimento peppers, drained and chopped
1 (8 ounce) jar mushrooms, drained and diced
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup olive oil
salt and pepper to taste
Directions
Mix the black-eyed peas, jalapeno peppers, pimentos, mushrooms, celery, onion, and olive oil together in a bowl. Season to taste with salt and pepper.
Recipe : Bayou Samburgers
Ingredients
2 1/2 pounds extra lean ground beef
4 cloves roasted garlic, chopped
1 pinch garlic pepper
1 pinch lemon pepper
1 pinch Cajun seasoning
4 slices sweet onion, 1/2 inch thick
4 large Hawaiian sweet rolls
4 slices American cheese
4 slices smoked Edam cheese
4 green leaf lettuce leaves
3 roma (plum) tomatoes, sliced
8 dill pickle slices
Creole mustard (optional)
creamy salad dressing, e.g. Miracle Whip ™ (optional)
ketchup (optional)
Directions
Preheat an outdoor grill for high heat.
Mix together the ground beef and roasted garlic. Form the mixture into four balls, and flatten into patties about 3/4 inch thick. Sprinkle the patties with garlic pepper, lemon salt, and Cajun seasoning.
Lightly oil the grilling surface. Place onions on the grill, and toast on both sides. Place beef patties on the grill, and set the onions on top of them. Grill for about 5 minutes on each side, or to desired doneness. If you're lucky (or trashy) enough to still have a coffee can of grease on your stove, brush both sides of the Hawaiian rolls, then toast them on the grill.
To assemble, place the patties on buns, and top with slices of American and Edam cheese, lettuce, tomato, pickles, and your choice of condiments such as ketchup, Creole mustard, and salad dressing. These listed are some of mine.
2 1/2 pounds extra lean ground beef
4 cloves roasted garlic, chopped
1 pinch garlic pepper
1 pinch lemon pepper
1 pinch Cajun seasoning
4 slices sweet onion, 1/2 inch thick
4 large Hawaiian sweet rolls
4 slices American cheese
4 slices smoked Edam cheese
4 green leaf lettuce leaves
3 roma (plum) tomatoes, sliced
8 dill pickle slices
Creole mustard (optional)
creamy salad dressing, e.g. Miracle Whip ™ (optional)
ketchup (optional)
Directions
Preheat an outdoor grill for high heat.
Mix together the ground beef and roasted garlic. Form the mixture into four balls, and flatten into patties about 3/4 inch thick. Sprinkle the patties with garlic pepper, lemon salt, and Cajun seasoning.
Lightly oil the grilling surface. Place onions on the grill, and toast on both sides. Place beef patties on the grill, and set the onions on top of them. Grill for about 5 minutes on each side, or to desired doneness. If you're lucky (or trashy) enough to still have a coffee can of grease on your stove, brush both sides of the Hawaiian rolls, then toast them on the grill.
To assemble, place the patties on buns, and top with slices of American and Edam cheese, lettuce, tomato, pickles, and your choice of condiments such as ketchup, Creole mustard, and salad dressing. These listed are some of mine.
Recipe : Bubbie's Chopped Liver
Ingredients
2 1/4 pounds chicken livers
2 tablespoons vegetable oil, divided
1 large onion, chopped
2 carrots, grated
1 small onion, chopped
salt and pepper to taste
1 tablespoon chicken stock
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.
2 1/4 pounds chicken livers
2 tablespoons vegetable oil, divided
1 large onion, chopped
2 carrots, grated
1 small onion, chopped
salt and pepper to taste
1 tablespoon chicken stock
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.
Recipe : Bar Cookies from Cake Mix
Ingredients
1/2 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 (18.25 ounce) package white cake mix
1 cup chopped walnuts
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in water and egg, then stir in cake mix. Finally, mix in nuts and chocolate chips. Spread mixture into pan.
Bake for 30 to 35 minutes in the preheated oven. Cool completely before cutting into bars.
1/2 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 (18.25 ounce) package white cake mix
1 cup chopped walnuts
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in water and egg, then stir in cake mix. Finally, mix in nuts and chocolate chips. Spread mixture into pan.
Bake for 30 to 35 minutes in the preheated oven. Cool completely before cutting into bars.
Recipe : Andi's Own Delightful Brunch Burritos
Ingredients
butter flavored cooking spray
6 cloves garlic, crushed
1 (8 ounce) package mushrooms
1 teaspoon garlic salt
6 eggs, beaten
4 (10 inch) flour tortillas
2 cups shredded Monterey Jack cheese
16 cherry tomatoes
1 (5 ounce) package alfalfa sprouts
Directions
Liberally spray a medium saucepan with cooking spray. Repeat spraying while cooking as needed. Over medium heat, cook the garlic approximately 3 minutes. Stir in the mushrooms, and season with garlic salt. Cook until mushrooms are tender, about 3 minutes, and set aside.
In the same saucepan, scramble eggs. Stir in the mushrooms, and continue to scramble until eggs are firm.
Transfer 1/4 of the egg mixture into each tortilla. Top each with 1/2 cup cheese, 4 cherry tomatoes and 1/4 of the sprouts. Roll tortillas, and serve.
butter flavored cooking spray
6 cloves garlic, crushed
1 (8 ounce) package mushrooms
1 teaspoon garlic salt
6 eggs, beaten
4 (10 inch) flour tortillas
2 cups shredded Monterey Jack cheese
16 cherry tomatoes
1 (5 ounce) package alfalfa sprouts
Directions
Liberally spray a medium saucepan with cooking spray. Repeat spraying while cooking as needed. Over medium heat, cook the garlic approximately 3 minutes. Stir in the mushrooms, and season with garlic salt. Cook until mushrooms are tender, about 3 minutes, and set aside.
In the same saucepan, scramble eggs. Stir in the mushrooms, and continue to scramble until eggs are firm.
Transfer 1/4 of the egg mixture into each tortilla. Top each with 1/2 cup cheese, 4 cherry tomatoes and 1/4 of the sprouts. Roll tortillas, and serve.
Recipe : Bean, Bacon and Pepper Soup
Ingredients
5 slices bacon
3 onions, chopped
2 carrots, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
4 cups chicken broth
2 (15 ounce) cans cannellini beans, with liquid
1/2 cup chopped parsley
Directions
In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
5 slices bacon
3 onions, chopped
2 carrots, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
4 cups chicken broth
2 (15 ounce) cans cannellini beans, with liquid
1/2 cup chopped parsley
Directions
In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
Recipe : Apple Yogurt Muffins
Ingredients
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 (8 ounce) container vanilla yogurt
1/4 cup vegetable oil
2 tablespoons milk
1 small tart apple - peeled and chopped
1/3 cup raisins
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter or margarine
Directions
In a bowl, combine the flour, sugar, baking powder, salt and cinnamon. Combine the yogurt, egg, oil and milk; stir into dry ingredients just until moistened. Stir in apple and raisins if desired (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full.
For topping, combine flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 (8 ounce) container vanilla yogurt
1/4 cup vegetable oil
2 tablespoons milk
1 small tart apple - peeled and chopped
1/3 cup raisins
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter or margarine
Directions
In a bowl, combine the flour, sugar, baking powder, salt and cinnamon. Combine the yogurt, egg, oil and milk; stir into dry ingredients just until moistened. Stir in apple and raisins if desired (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full.
For topping, combine flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
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