Ingredients
1 large head cauliflower
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/4 cup margarine, melted
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 pinch red pepper flakes
1 pinch dried oregano
Directions
Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.
Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.
Friday, May 6, 2011
Recipe : Blueberry Clafouti
Ingredients
1 pint fresh blueberries, rinsed and drained
1 cup white sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour, sifted
1 pinch salt
1 tablespoon confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Arrange the blueberries over the bottom of the prepared baking dish. Whisk together the eggs and egg yolk until light and fluffy. Stir in the sugar, and continue whisking until mixture thickens. Whisk in the milk, vanilla extract, sifted flour, and salt, one at a time, until mixture is light and airy. Pour the mixture over the berries to cover evenly.
Bake on center rack in preheated oven until top is golden and springs back when touched, about 45 minutes. Cool slightly, and cut into 8 equal pieces. Dust with confectioners' sugar, and serve immediately.
1 pint fresh blueberries, rinsed and drained
1 cup white sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour, sifted
1 pinch salt
1 tablespoon confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Arrange the blueberries over the bottom of the prepared baking dish. Whisk together the eggs and egg yolk until light and fluffy. Stir in the sugar, and continue whisking until mixture thickens. Whisk in the milk, vanilla extract, sifted flour, and salt, one at a time, until mixture is light and airy. Pour the mixture over the berries to cover evenly.
Bake on center rack in preheated oven until top is golden and springs back when touched, about 45 minutes. Cool slightly, and cut into 8 equal pieces. Dust with confectioners' sugar, and serve immediately.
Recipe : Barbie Doll Cake
Ingredients
1 (18.25 ounce) package yellow cake mix
2 (16 ounce) packages vanilla frosting
1 drop red food coloring
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.
Prepare cake as directed on box. Pour batter into prepared bowl.
Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.
Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.
Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.
1 (18.25 ounce) package yellow cake mix
2 (16 ounce) packages vanilla frosting
1 drop red food coloring
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.
Prepare cake as directed on box. Pour batter into prepared bowl.
Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.
Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.
Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.
Recipe : Abstinence on the Beach
Ingredients
1 (12 fluid ounce) can frozen concentrated grapefruit juice
1 (12 fluid ounce) can frozen cranberry juice concentrate
1/4 cup coconut milk
9 cups cold water
Directions
In a 6 quart container combine concentrated grapefruit juice, concentrated cranberry juice and water. Put about 1 cup of juice and coconut milk in food processor or blender. Blend until smooth and pour back into main juice mixture. Stir to incorporate.
Chill at least 2 hours. Serve in punch bowl or pitcher.
1 (12 fluid ounce) can frozen concentrated grapefruit juice
1 (12 fluid ounce) can frozen cranberry juice concentrate
1/4 cup coconut milk
9 cups cold water
Directions
In a 6 quart container combine concentrated grapefruit juice, concentrated cranberry juice and water. Put about 1 cup of juice and coconut milk in food processor or blender. Blend until smooth and pour back into main juice mixture. Stir to incorporate.
Chill at least 2 hours. Serve in punch bowl or pitcher.
Recipe : Bean Salad Medley
Ingredients
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can lima beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
2 (4 ounce) jars whole mushrooms, drained
1 medium green pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 teaspoon pepper
3/4 teaspoon salt
Directions
In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients; mix well.
Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can lima beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
2 (4 ounce) jars whole mushrooms, drained
1 medium green pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 teaspoon pepper
3/4 teaspoon salt
Directions
In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients; mix well.
Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Recipe : Butter Tarts I
Ingredients
2 (9 inch) unbaked pie crusts
1 cup packed brown sugar
1 teaspoon vanilla extract
1 tablespoon distilled white vinegar
1/2 cup butter, melted
3/4 cup raisins
3/4 cup chopped walnuts
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 12 3-inch tart pans.
Roll out pastry and fit carefully into greased tart tins. Set aside.
In a large bowl, beat eggs, then beat in brown sugar. Stir in vinegar and vanilla extract. Mix well, then stir in melted butter. Fold in raisins or dates and chopped nuts.
Carefully spoon mixture into tart shells. Place tins on baking sheets.
Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes, until set.
2 (9 inch) unbaked pie crusts
1 cup packed brown sugar
1 teaspoon vanilla extract
1 tablespoon distilled white vinegar
1/2 cup butter, melted
3/4 cup raisins
3/4 cup chopped walnuts
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 12 3-inch tart pans.
Roll out pastry and fit carefully into greased tart tins. Set aside.
In a large bowl, beat eggs, then beat in brown sugar. Stir in vinegar and vanilla extract. Mix well, then stir in melted butter. Fold in raisins or dates and chopped nuts.
Carefully spoon mixture into tart shells. Place tins on baking sheets.
Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes, until set.
Recipe : Bacon Cheddar Pinwheels
Ingredients
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
3/4 cup milk
1/2 pound sliced bacon, cooked and crumbled
3/4 cup shredded Cheddar cheese
Directions
In a bowl, combine the flour, baking powder and salt; cut in shortening. Add milk and mix well. Turn onto a floured surface; knead 6-8 times. Roll into a 16-in. x 10-in. rectangle. Sprinkle with bacon and cheese.
Roll up from a long side. Cut into 15 slices; place cut side down in greased muffin cups. Bake at 450 degrees F for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
3/4 cup milk
1/2 pound sliced bacon, cooked and crumbled
3/4 cup shredded Cheddar cheese
Directions
In a bowl, combine the flour, baking powder and salt; cut in shortening. Add milk and mix well. Turn onto a floured surface; knead 6-8 times. Roll into a 16-in. x 10-in. rectangle. Sprinkle with bacon and cheese.
Roll up from a long side. Cut into 15 slices; place cut side down in greased muffin cups. Bake at 450 degrees F for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Recipe : Beef, Burgundy Style
Ingredients
1 cup beef broth
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon beef demi glace
3 tablespoons bacon drippings
2 pounds beef round, cut into 3 inch pieces
3 tablespoons sherry wine
1 1/2 cups chopped onions
1 cup Burgundy wine
Herb Bouquet (Bouquet Garni)
3 sprigs fresh parsley
3 sprigs fresh rosemary
1 sprig fresh thyme
12 fresh mushrooms, sliced
1/4 cup butter
1 tablespoon chopped fresh parsley, for garnish
Directions
In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.
1 cup beef broth
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon beef demi glace
3 tablespoons bacon drippings
2 pounds beef round, cut into 3 inch pieces
3 tablespoons sherry wine
1 1/2 cups chopped onions
1 cup Burgundy wine
Herb Bouquet (Bouquet Garni)
3 sprigs fresh parsley
3 sprigs fresh rosemary
1 sprig fresh thyme
12 fresh mushrooms, sliced
1/4 cup butter
1 tablespoon chopped fresh parsley, for garnish
Directions
In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.
Recipe : Autumn Apple Tart
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup cold butter
1 egg, beaten
2 tablespoons milk
6 medium tart apples, peeled and cut into 1/4-inch slices
1/3 cup sugar
4 1/2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons cold butter
Directions
In a medium bowl, combine the flour, baking powder, salt and sugar. Cut in butter until mixture resembles fine crumbs. Combine egg and milk; gradually add to flour mixture, tossing with a fork until dough forms a ball.
With lightly floured hands, press dough onto the bottom and up the sides of a 12-in. fluted tart pan with removable bottom. Arrange apple slices in a circular pattern over dough, starting at the outer edge and overlapping slices.
For topping, combine the sugar, flour and spices in a small bowl. Cut in butter until crumbly. Sprinkle over apples. Bake at 350 degrees F for 50-60 minutes or until apples are tender. Serve warm or cold.
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup cold butter
1 egg, beaten
2 tablespoons milk
6 medium tart apples, peeled and cut into 1/4-inch slices
1/3 cup sugar
4 1/2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons cold butter
Directions
In a medium bowl, combine the flour, baking powder, salt and sugar. Cut in butter until mixture resembles fine crumbs. Combine egg and milk; gradually add to flour mixture, tossing with a fork until dough forms a ball.
With lightly floured hands, press dough onto the bottom and up the sides of a 12-in. fluted tart pan with removable bottom. Arrange apple slices in a circular pattern over dough, starting at the outer edge and overlapping slices.
For topping, combine the sugar, flour and spices in a small bowl. Cut in butter until crumbly. Sprinkle over apples. Bake at 350 degrees F for 50-60 minutes or until apples are tender. Serve warm or cold.
Recipe : Asparagus Potato Soup
Ingredients
2 cups diced peeled potatoes
1/2 pound fresh asparagus, chopped
1/2 cup chopped onion
2 celery ribs, chopped
1 tablespoon chicken bouillon granules
4 cups water
1/4 cup butter or margarine
1/2 cup all-purpose flour
1 cup whipping cream
1/2 cup milk
1/2 teaspoon salt
Dash pepper
12 bacon strips, cooked and crumbled
3/4 cup shredded Cheddar cheese
Directions
In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter.
In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.
2 cups diced peeled potatoes
1/2 pound fresh asparagus, chopped
1/2 cup chopped onion
2 celery ribs, chopped
1 tablespoon chicken bouillon granules
4 cups water
1/4 cup butter or margarine
1/2 cup all-purpose flour
1 cup whipping cream
1/2 cup milk
1/2 teaspoon salt
Dash pepper
12 bacon strips, cooked and crumbled
3/4 cup shredded Cheddar cheese
Directions
In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter.
In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.
Recipe : Big Ed's Cajun Shrimp Soup
Ingredients
1 tablespoon butter
1/2 cup chopped green bell pepper
1/4 cup sliced green onions
1 clove garlic, minced
3 cups tomato-vegetable juice cocktail
1 (8 ounce) bottle clam juice
1/2 cup water
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 cup uncooked long-grain white rice
3/4 pound fresh shrimp, peeled and deveined
hot pepper sauce to taste
Directions
Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.
1 tablespoon butter
1/2 cup chopped green bell pepper
1/4 cup sliced green onions
1 clove garlic, minced
3 cups tomato-vegetable juice cocktail
1 (8 ounce) bottle clam juice
1/2 cup water
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 cup uncooked long-grain white rice
3/4 pound fresh shrimp, peeled and deveined
hot pepper sauce to taste
Directions
Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.
Recipe : Broccoli Chicken Delight
Ingredients
1 (16 ounce) package frozen broccoli, thawed
3 1/2 cups cubed cooked chicken
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
1 cup mayonnaise*
1 tablespoon lemon juice
1/4 teaspoon curry powder
2 cups shredded Cheddar cheese
1 cup crushed butter-flavored crackers
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer broccoli and chicken. In a bowl, combine the soup, mayonnaise, lemon juice and curry; pour over chicken. Sprinkle with cheese and cracker crumbs. Cover and bake at 350 degrees F for 1 hour or until heated through.
1 (16 ounce) package frozen broccoli, thawed
3 1/2 cups cubed cooked chicken
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
1 cup mayonnaise*
1 tablespoon lemon juice
1/4 teaspoon curry powder
2 cups shredded Cheddar cheese
1 cup crushed butter-flavored crackers
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer broccoli and chicken. In a bowl, combine the soup, mayonnaise, lemon juice and curry; pour over chicken. Sprinkle with cheese and cracker crumbs. Cover and bake at 350 degrees F for 1 hour or until heated through.
Recipe : Bacon 'n' Egg Wraps
Ingredients
1 medium onion, chopped
3/4 cup chopped green bell pepper
1 tablespoon butter or margarine
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
4 (10 inch) flour tortillas
salsa (optional)
Directions
In a nonstick skillet, saute onion and green pepper in butter until tender. In a bowl, beat the eggs, milk, salt and pepper. Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
1 medium onion, chopped
3/4 cup chopped green bell pepper
1 tablespoon butter or margarine
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
4 (10 inch) flour tortillas
salsa (optional)
Directions
In a nonstick skillet, saute onion and green pepper in butter until tender. In a bowl, beat the eggs, milk, salt and pepper. Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
Recipe : Berry Cheesecake Parfaits
Ingredients
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 1/2 cups cold milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed COOL WHIP Whipped Topping, divided
24 NILLA Wafers, coarsely chopped
1 1/2 cups mixed blueberries and sliced fresh strawberries
Directions
Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.
Layer half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
Top with remaining COOL WHIP.
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 1/2 cups cold milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed COOL WHIP Whipped Topping, divided
24 NILLA Wafers, coarsely chopped
1 1/2 cups mixed blueberries and sliced fresh strawberries
Directions
Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.
Layer half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
Top with remaining COOL WHIP.
Recipe : Blue Cheese Crusted Filet Mignon with Port Wine Sauce
Ingredients
1 tablespoon butter
1/2 cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
3/4 cup low-sodium beef broth
1/2 cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
3/4 cup crumbled blue cheese
1/4 cup panko bread crumbs
Directions
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
1 tablespoon butter
1/2 cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
3/4 cup low-sodium beef broth
1/2 cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
3/4 cup crumbled blue cheese
1/4 cup panko bread crumbs
Directions
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Recipe : Armenian Lentils
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
1/4 cup bulgur
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions
Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
1/4 cup bulgur
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions
Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.
Recipe : Apple Jack Iowa Pork Chops from Des Moines
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon seasoned salt
4 boneless pork loin chops
1/4 cup butter
1/2 cup chopped green onions
3 Granny Smith apples - peeled, cored and sliced
3 cups sliced fresh mushrooms
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup apple brandy
1 cup heavy cream
Directions
In a medium bowl, mix flour with seasoned salt; coat chops evenly with mixture and shake off excess. Over medium-high heat, melt butter in large skillet. Add chops, and cook about 5 minutes, turning once, or until meat surface is browned. Remove chops from pan and set aside on a separate plate.
Add onions, apples, and mushrooms to skillet, cooking just until soft. Add thyme, salt, pepper, and apple brandy; stir to blend. Return chops to skillet and surround with onion mixture. Over medium heat, simmer uncovered, for about 10 minutes. Mix in cream and simmer until sauce thickens, about 10 minutes longer. Do not let cream boil.
1/2 cup all-purpose flour
1/2 teaspoon seasoned salt
4 boneless pork loin chops
1/4 cup butter
1/2 cup chopped green onions
3 Granny Smith apples - peeled, cored and sliced
3 cups sliced fresh mushrooms
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup apple brandy
1 cup heavy cream
Directions
In a medium bowl, mix flour with seasoned salt; coat chops evenly with mixture and shake off excess. Over medium-high heat, melt butter in large skillet. Add chops, and cook about 5 minutes, turning once, or until meat surface is browned. Remove chops from pan and set aside on a separate plate.
Add onions, apples, and mushrooms to skillet, cooking just until soft. Add thyme, salt, pepper, and apple brandy; stir to blend. Return chops to skillet and surround with onion mixture. Over medium heat, simmer uncovered, for about 10 minutes. Mix in cream and simmer until sauce thickens, about 10 minutes longer. Do not let cream boil.
Recipe : Beer Cheese Soup IV
Ingredients
2 cups cauliflower florets
1 tablespoon margarine
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle beer
1 (14.5 ounce) can chicken broth
3 tablespoons cornstarch
3 tablespoons water
2 cups half-and-half cream
2 cups shredded Cheddar cheese
Directions
In a small saucepan over medium heat, cook cauliflower in water to cover until just tender, 5 to 10 minutes. Drain and set aside.
In a large pot over medium heat, melt margarine. Stir in onion, garlic and Worcestershire and cook until onion is translucent. Pour in beer and bring to a boil. Pour in chicken broth and return to a boil. Then reduce heat, stir in cauliflower, and heat through.
In a small bowl, combine cornstarch and 3 tablespoons water, stirring to dissolve. Set aside. Stir half-and-half and Cheddar into the soup until the cheese melts. Stir in cornstarch mixture and continue to cook and stir until soup thickens. Serve at once.
2 cups cauliflower florets
1 tablespoon margarine
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle beer
1 (14.5 ounce) can chicken broth
3 tablespoons cornstarch
3 tablespoons water
2 cups half-and-half cream
2 cups shredded Cheddar cheese
Directions
In a small saucepan over medium heat, cook cauliflower in water to cover until just tender, 5 to 10 minutes. Drain and set aside.
In a large pot over medium heat, melt margarine. Stir in onion, garlic and Worcestershire and cook until onion is translucent. Pour in beer and bring to a boil. Pour in chicken broth and return to a boil. Then reduce heat, stir in cauliflower, and heat through.
In a small bowl, combine cornstarch and 3 tablespoons water, stirring to dissolve. Set aside. Stir half-and-half and Cheddar into the soup until the cheese melts. Stir in cornstarch mixture and continue to cook and stir until soup thickens. Serve at once.
Recipe : Anniversary Chicken II
Ingredients
1 pound thick cut bacon
1 onion, chopped
1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1/2 cup stir-fry sauce
1 cup Ranch-style salad dressing
1 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet to medium heat and fry bacon until crisp. Drain and pat dry with paper towels; set aside. In the same skillet, saute onion in bacon fat until tender. Add to bacon and set aside.
In a separate large skillet, heat oil over medium high heat and brown chicken breasts. Place browned chicken in a lightly greased 9x13 inch baking dish; pour stir-fry sauce over chicken, then spoon salad dressing onto each breast. Sprinkle with cheese, and top with the bacon mixture.
Bake in preheated oven for 30 minutes or until chicken is cooked through and juices run clear.
1 pound thick cut bacon
1 onion, chopped
1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1/2 cup stir-fry sauce
1 cup Ranch-style salad dressing
1 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet to medium heat and fry bacon until crisp. Drain and pat dry with paper towels; set aside. In the same skillet, saute onion in bacon fat until tender. Add to bacon and set aside.
In a separate large skillet, heat oil over medium high heat and brown chicken breasts. Place browned chicken in a lightly greased 9x13 inch baking dish; pour stir-fry sauce over chicken, then spoon salad dressing onto each breast. Sprinkle with cheese, and top with the bacon mixture.
Bake in preheated oven for 30 minutes or until chicken is cooked through and juices run clear.
Recipe : Butterscotch Banana Drops
Ingredients
3/4 cup butter or margarine, softened
1 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 cup mashed ripe bananas
1 1/2 cups quick-cooking oats
1 1/2 cups chopped pecans
1 cup butterscotch chips
1 cup chopped dates
Directions
In a large mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, salt, baking soda and nutmeg; gradually add to the creamed mixture. Add bananas. Stir in oats, pecans, butterscotch chips and dates. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350 degrees F for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
3/4 cup butter or margarine, softened
1 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 cup mashed ripe bananas
1 1/2 cups quick-cooking oats
1 1/2 cups chopped pecans
1 cup butterscotch chips
1 cup chopped dates
Directions
In a large mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, salt, baking soda and nutmeg; gradually add to the creamed mixture. Add bananas. Stir in oats, pecans, butterscotch chips and dates. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350 degrees F for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Recipe : Asian Noodle Salad
Ingredients
8 ounces capellini pasta
1/2 pound shiitake mushrooms
1 red bell pepper, thinly sliced
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh parsley
Directions
Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms and red bell pepper during last 2 minutes of cooking. Drain.
In a small bowl, mix together vinegar, soy sauce, oil, and ginger.
Transfer pasta, mushrooms, and pepper to a serving bowl; toss with ginger dressing. Sprinkle with parsley before serving.
8 ounces capellini pasta
1/2 pound shiitake mushrooms
1 red bell pepper, thinly sliced
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh parsley
Directions
Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms and red bell pepper during last 2 minutes of cooking. Drain.
In a small bowl, mix together vinegar, soy sauce, oil, and ginger.
Transfer pasta, mushrooms, and pepper to a serving bowl; toss with ginger dressing. Sprinkle with parsley before serving.
Recipe : Breakfast Bread Pudding
Ingredients
1/4 cup butter or margarine, melted
3 eggs, separated
2 cups milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
9 slices bread, cut into 1/2 inch cubes
3 cups shredded Cheddar cheese
Directions
In a large bowl combine butter, egg yolks, milk, mustard, salt and cayenne pepper. Stir in bread cubes and cheese. In another bowl, beat egg whites until soft peaks form; fold into bread mixture. Pour into a greased 9-in. square baking dish. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
1/4 cup butter or margarine, melted
3 eggs, separated
2 cups milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
9 slices bread, cut into 1/2 inch cubes
3 cups shredded Cheddar cheese
Directions
In a large bowl combine butter, egg yolks, milk, mustard, salt and cayenne pepper. Stir in bread cubes and cheese. In another bowl, beat egg whites until soft peaks form; fold into bread mixture. Pour into a greased 9-in. square baking dish. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
Recipe : Blue Cornmeal Pancakes
Ingredients
3/4 cup blue cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1 beaten egg
1/2 cup milk
2 tablespoons butter, melted
3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 cup pine nuts, toasted
Directions
In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
Serve immediately with maple syrup of fruit preserves.
3/4 cup blue cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1 beaten egg
1/2 cup milk
2 tablespoons butter, melted
3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 cup pine nuts, toasted
Directions
In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
Serve immediately with maple syrup of fruit preserves.
Recipe : Apricot-Pineapple Dream
Ingredients
1 (6 ounce) package orange flavored gelatin mix
1 (20 ounce) can crushed pineapple with juice
1/2 cup white sugar
1 (8 ounce) package cream cheese, softened
2 cups frozen whipped topping, thawed
1 cup chopped pecans
1 (4 ounce) jar apricot baby food
Directions
Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.
1 (6 ounce) package orange flavored gelatin mix
1 (20 ounce) can crushed pineapple with juice
1/2 cup white sugar
1 (8 ounce) package cream cheese, softened
2 cups frozen whipped topping, thawed
1 cup chopped pecans
1 (4 ounce) jar apricot baby food
Directions
Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.
Recipe : Banana Oatmeal Cookie
Ingredients
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup shortening
1 cup white sugar
1 cup mashed bananas
1 3/4 cups quick cooking oats
1/2 cup chopped nuts
Directions
Preheat oven to 400 degrees F (200 degrees C).
Sift together the flour, baking soda, salt, nutmeg and cinnamon.
Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup shortening
1 cup white sugar
1 cup mashed bananas
1 3/4 cups quick cooking oats
1/2 cup chopped nuts
Directions
Preheat oven to 400 degrees F (200 degrees C).
Sift together the flour, baking soda, salt, nutmeg and cinnamon.
Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.
Recipe : Bill's Sausage Gravy
Ingredients
1 (12 ounce) package maple flavored sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
salt and pepper to taste
Directions
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
1 (12 ounce) package maple flavored sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
salt and pepper to taste
Directions
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
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