Ingredients
2 cups coleslaw mix
1 cup thinly sliced carrots
2 tablespoons butter or margarine
2 1/4 cups water
3/4 pound fully cooked kielbasa or Polish sausage, sliced
1 (4.5 ounce) package quick-cooking noodles and sour cream chive sauce mix
1/2 teaspoon caraway seeds (optional)
Directions
In a skillet, saute coleslaw mix and carrots in butter until crisp-tender. Add water; bring to a boil. Stir in remaining ingredients. Return to a boil; cook for 8 minutes or until noodles are tender, stirring occasionally.
Saturday, May 14, 2011
Recipe : Amaretto By Morning
Ingredients
1 (1.5 fluid ounce) jigger amaretto liqueur
1 cup frozen sliced peaches
2 cups apple juice
Directions
In a blender, combine amaretto liqueur, frozen peaches and apple juice. Blend until smooth. Pour into a glass and serve immediately.
1 (1.5 fluid ounce) jigger amaretto liqueur
1 cup frozen sliced peaches
2 cups apple juice
Directions
In a blender, combine amaretto liqueur, frozen peaches and apple juice. Blend until smooth. Pour into a glass and serve immediately.
Recipe : Apple Strudel Muffins
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
In a medium bowl, mix flour, baking powder, baking soda and salt.
In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
In a medium bowl, mix flour, baking powder, baking soda and salt.
In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
Recipe : Almond Bear Claws
Ingredients
1/3 cup almond paste
2 3/4 cups ground almonds
1/2 cup white sugar
1 pinch salt
2 tablespoons butter
2 egg whites
1/2 teaspoon almond extract
2 teaspoons amaretto liqueur
3 pounds puff pastry
1 tablespoon water
3 tablespoons sliced almonds, for garnish
3 tablespoons confectioners' sugar for dusting
Directions
In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.
1/3 cup almond paste
2 3/4 cups ground almonds
1/2 cup white sugar
1 pinch salt
2 tablespoons butter
2 egg whites
1/2 teaspoon almond extract
2 teaspoons amaretto liqueur
3 pounds puff pastry
1 tablespoon water
3 tablespoons sliced almonds, for garnish
3 tablespoons confectioners' sugar for dusting
Directions
In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.
Recipe : Baked Spaghetti with Chicken
Ingredients
3 tablespoons olive oil
2 bay leaves
1 1/2 tablespoons Italian seasoning
1 teaspoon chopped garlic
salt and pepper to taste
4 skinless, boneless chicken breast halves
1 green bell pepper, chopped
1/2 onion, chopped
1 head broccoli, cut into florets
8 fresh mushrooms, sliced
1 pound uncooked spaghetti
5 ounces shredded Colby-Monterey Jack cheese
1 (16 ounce) jar spaghetti sauce
Directions
In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
While vegetables are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.
3 tablespoons olive oil
2 bay leaves
1 1/2 tablespoons Italian seasoning
1 teaspoon chopped garlic
salt and pepper to taste
4 skinless, boneless chicken breast halves
1 green bell pepper, chopped
1/2 onion, chopped
1 head broccoli, cut into florets
8 fresh mushrooms, sliced
1 pound uncooked spaghetti
5 ounces shredded Colby-Monterey Jack cheese
1 (16 ounce) jar spaghetti sauce
Directions
In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
While vegetables are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.
Recipe : Banana-Dulce de Leche Pie (Banana-Caramel Pie)
Ingredients
1 (14 ounce) can sweetened condensed milk
1 cup graham cracker crumbs
1/2 cup butter, melted
1 1/2 cups whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Directions
To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.
Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate.
Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.
Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.
Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.
1 (14 ounce) can sweetened condensed milk
1 cup graham cracker crumbs
1/2 cup butter, melted
1 1/2 cups whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Directions
To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.
Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate.
Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.
Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.
Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.
Recipe : Award Winning Soft Chocolate Chip Cookies
Ingredients
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Recipe : Blueberry Crumble
Ingredients
1 (21 ounce) can blueberry pie filling
1 teaspoon lemon juice
1 (18.25 ounce) package white cake mix
1/2 cup chopped pecans
1/2 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spread pie filling into a 9x13 inch baking dish. Sprinkle evenly with lemon juice.
In a large bowl, stir together cake mix, nuts, and melted butter until mixture is crumbly. Sprinkle over pie filling.
Bake in preheated oven for 25 to 30 minutes, until top is light brown.
1 (21 ounce) can blueberry pie filling
1 teaspoon lemon juice
1 (18.25 ounce) package white cake mix
1/2 cup chopped pecans
1/2 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spread pie filling into a 9x13 inch baking dish. Sprinkle evenly with lemon juice.
In a large bowl, stir together cake mix, nuts, and melted butter until mixture is crumbly. Sprinkle over pie filling.
Bake in preheated oven for 25 to 30 minutes, until top is light brown.
Recipe : Breakfast Cookies
Ingredients
1/2 cup butter, softened
3/4 cup sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups cornflakes
1/2 cup raisins
Directions
In a mixing bowl, cream butter and sugar. Beat in egg. Add flour and baking soda; mix well. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets.
Bake at 350 degrees F for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator.
1/2 cup butter, softened
3/4 cup sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups cornflakes
1/2 cup raisins
Directions
In a mixing bowl, cream butter and sugar. Beat in egg. Add flour and baking soda; mix well. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets.
Bake at 350 degrees F for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator.
Recipe : Beef Pinwheels II
Ingredients
1 1/2 pounds ground beef
1/8 teaspoon cayenne pepper
1 cup corn flakes cereal, coarsely crushed
1 onion, finely chopped
2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon chopped fresh parsley
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/8 tablespoons white sugar
3/8 cup shortening
1 cup milk
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease two baking sheets.
Beat the egg in a bowl until smooth. Add the ground beef, cayenne pepper, crushed cereal, onion, salt, black pepper, and parsley. Mix until evenly combined; set aside. Stir together the flour, baking powder, salt, and sugar in a separate bowl. Cut in the shortening with a pastry blender until no lumps of shortening remain and the mixture takes on a sandy appearance. Stir in the milk until a dough forms.
Roll the dough out to a 10x15-inch rectangle on a well-floured surface. Spread the meat mixture evenly over the entire surface of the dough. Roll the dough into a cylinder from one of the wide ends to form a 15-inch long log. Cut the log into 3/4-inch slices and place on to the prepared baking sheets.
Bake in the preheated oven until dark golden brown, 30 to 45 minutes. Serve hot.
1 1/2 pounds ground beef
1/8 teaspoon cayenne pepper
1 cup corn flakes cereal, coarsely crushed
1 onion, finely chopped
2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon chopped fresh parsley
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/8 tablespoons white sugar
3/8 cup shortening
1 cup milk
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease two baking sheets.
Beat the egg in a bowl until smooth. Add the ground beef, cayenne pepper, crushed cereal, onion, salt, black pepper, and parsley. Mix until evenly combined; set aside. Stir together the flour, baking powder, salt, and sugar in a separate bowl. Cut in the shortening with a pastry blender until no lumps of shortening remain and the mixture takes on a sandy appearance. Stir in the milk until a dough forms.
Roll the dough out to a 10x15-inch rectangle on a well-floured surface. Spread the meat mixture evenly over the entire surface of the dough. Roll the dough into a cylinder from one of the wide ends to form a 15-inch long log. Cut the log into 3/4-inch slices and place on to the prepared baking sheets.
Bake in the preheated oven until dark golden brown, 30 to 45 minutes. Serve hot.
Recipe : Asian Turkey Barbecue on Sesame Scallion Toasts
Ingredients
1/3 cup hoisin sauce
1/4 cup barbeque sauce
1 tablespoon minced fresh ginger root
2 tablespoons sesame oil, divided
3 cups cooked, chopped turkey meat
salt and pepper to taste
1/2 cup diced green onions, divided
4 English muffins, split
Directions
Preheat the broiler.
In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.
Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.
1/3 cup hoisin sauce
1/4 cup barbeque sauce
1 tablespoon minced fresh ginger root
2 tablespoons sesame oil, divided
3 cups cooked, chopped turkey meat
salt and pepper to taste
1/2 cup diced green onions, divided
4 English muffins, split
Directions
Preheat the broiler.
In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.
Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.
Recipe : Applesauce Brownies I
Ingredients
1 1/2 cups white sugar
1/2 cup margarine
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons salt
2 cups applesauce
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups all-purpose flour
2 tablespoons white sugar
1 cup semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream 1 1/2 cups sugar and margarine. Add eggs. Sift cocoa, salt, baking soda, cinnamon and flour ingredients and add to sugar mixture, alternately with applesauce. Pour into 10-1/2 X 15-1/2 inch jelly roll pan.
Combine 2 tablespoon sugar, 1 cup chocolate chips and 1 cup chopped nuts. Sprinkle over batter. Bake for 30 minutes.
1 1/2 cups white sugar
1/2 cup margarine
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons salt
2 cups applesauce
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups all-purpose flour
2 tablespoons white sugar
1 cup semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream 1 1/2 cups sugar and margarine. Add eggs. Sift cocoa, salt, baking soda, cinnamon and flour ingredients and add to sugar mixture, alternately with applesauce. Pour into 10-1/2 X 15-1/2 inch jelly roll pan.
Combine 2 tablespoon sugar, 1 cup chocolate chips and 1 cup chopped nuts. Sprinkle over batter. Bake for 30 minutes.
Recipe : Barbecued Short Ribs
Ingredients
3 1/2 pounds beef short ribs
1 1/2 cups water
1 medium onion, sliced
1 tablespoon vinegar
1/2 cup ketchup
1/4 cup chopped onion
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
In a Dutch oven, combine ribs, water, onion and vinegar; bring to a boil. Reduce hat; cover and simmer for 1 hour, turning ribs occasionally. Drain. Place ribs in a single layer in an ungreased 13-in. x 9-in. x 2-in. baking dish. Combine sauce ingredients; spoon over ribs. Cover and bake at 325 degrees F for 1-1/4 hours or until meat is tender.
3 1/2 pounds beef short ribs
1 1/2 cups water
1 medium onion, sliced
1 tablespoon vinegar
1/2 cup ketchup
1/4 cup chopped onion
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
In a Dutch oven, combine ribs, water, onion and vinegar; bring to a boil. Reduce hat; cover and simmer for 1 hour, turning ribs occasionally. Drain. Place ribs in a single layer in an ungreased 13-in. x 9-in. x 2-in. baking dish. Combine sauce ingredients; spoon over ribs. Cover and bake at 325 degrees F for 1-1/4 hours or until meat is tender.
Recipe : Broiled SPAM� and Cheese Open Face Sandwiches
Ingredients
3 slices bread
1 cup fully cooked luncheon meat (such as SPAM�), grated
1 cup shredded Cheddar cheese
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Place the three slices of bread onto a baking sheet. Stir together the luncheon meat and Cheddar cheese in a bowl. Press the meat and cheese mixture on top of each slice of bread.
Broil in the preheated oven until the sandwiches are hot and the topping is beginning to brown on top, 3 to 5 minutes.
3 slices bread
1 cup fully cooked luncheon meat (such as SPAM�), grated
1 cup shredded Cheddar cheese
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Place the three slices of bread onto a baking sheet. Stir together the luncheon meat and Cheddar cheese in a bowl. Press the meat and cheese mixture on top of each slice of bread.
Broil in the preheated oven until the sandwiches are hot and the topping is beginning to brown on top, 3 to 5 minutes.
Recipe : Black Bean Soup with Rice and Sherry
Ingredients
1 cup dry black beans
1 quart beef broth
1 quart chicken broth
1/2 pound smoked ham hock
1 large onion, sliced
1 carrot, sliced
4 sprigs fresh parsley
2 cloves garlic
1 teaspoon ground thyme
salt and pepper to taste
1 1/2 cups uncooked white rice
1/2 cup dry sherry
1 small red onion, diced
Directions
Place beans in a large bowl and cover with several inches of water. Let soak 8 hours or overnight.
Drain and rinse beans and place in a large pot over medium heat with beef broth, chicken broth, ham hock, onion, carrot, parsley, garlic and thyme. Bring to a boil, then reduce heat, cover and simmer 6 to 8 hours.
Strain soup into a large saucepan, reserving bean mixture. Remove ham hock and discard. Puree bean mixture in a blender or food processor until smooth. Stir into reserved broth. Cook over low heat 2 hours. Season with salt and pepper.
In the last 20 minutes of cooking, bring 2 1/2 cups of water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover and cook 20 minutes.
Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of red onion.
1 cup dry black beans
1 quart beef broth
1 quart chicken broth
1/2 pound smoked ham hock
1 large onion, sliced
1 carrot, sliced
4 sprigs fresh parsley
2 cloves garlic
1 teaspoon ground thyme
salt and pepper to taste
1 1/2 cups uncooked white rice
1/2 cup dry sherry
1 small red onion, diced
Directions
Place beans in a large bowl and cover with several inches of water. Let soak 8 hours or overnight.
Drain and rinse beans and place in a large pot over medium heat with beef broth, chicken broth, ham hock, onion, carrot, parsley, garlic and thyme. Bring to a boil, then reduce heat, cover and simmer 6 to 8 hours.
Strain soup into a large saucepan, reserving bean mixture. Remove ham hock and discard. Puree bean mixture in a blender or food processor until smooth. Stir into reserved broth. Cook over low heat 2 hours. Season with salt and pepper.
In the last 20 minutes of cooking, bring 2 1/2 cups of water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover and cook 20 minutes.
Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of red onion.
Recipe : Butter Bean Soup
Ingredients
4 medium red potatoes, diced with peel
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of celery soup
1 cup cubed cooked ham
1 (15.5 ounce) can butter beans, drained
1/4 teaspoon ground cumin, or to taste
1/4 teaspoon ground coriander, or to taste
Directions
Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain, leaving one inch of liquid in with the potatoes. Place over low heat, and add the onion. Simmer until onion is soft. Stir in the cream of celery soup, ham and butter beans. Season with cumin and coriander. Simmer for 5 or 10 minutes, until heated through.
4 medium red potatoes, diced with peel
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of celery soup
1 cup cubed cooked ham
1 (15.5 ounce) can butter beans, drained
1/4 teaspoon ground cumin, or to taste
1/4 teaspoon ground coriander, or to taste
Directions
Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain, leaving one inch of liquid in with the potatoes. Place over low heat, and add the onion. Simmer until onion is soft. Stir in the cream of celery soup, ham and butter beans. Season with cumin and coriander. Simmer for 5 or 10 minutes, until heated through.
Recipe : Beef and Cheddar Quiche
Ingredients
3/4 pound ground beef
1 (9 inch) unbaked pastry shell
3 eggs, beaten
1/2 cup mayonnaise
1/2 cup milk
1/2 cup chopped onion
4 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Cheddar cheese, divided
Directions
In a skillet, cook the beef until browned. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake for 5 minutes more. Set aside. Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch, salt, pepper and 1 cup cheese. Pour into crust. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edges of crust with foil to prevent overbrowning. Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting.
3/4 pound ground beef
1 (9 inch) unbaked pastry shell
3 eggs, beaten
1/2 cup mayonnaise
1/2 cup milk
1/2 cup chopped onion
4 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Cheddar cheese, divided
Directions
In a skillet, cook the beef until browned. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake for 5 minutes more. Set aside. Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch, salt, pepper and 1 cup cheese. Pour into crust. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edges of crust with foil to prevent overbrowning. Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting.
Recipe : Almond Rice Seasoning Mix
Ingredients
1 cup slivered almonds, toasted
2 tablespoons dried parsley flakes
4 1/2 teaspoons dill weed
1 tablespoon dried minced onion
1 teaspoon salt
3/4 teaspoon celery seed
3/4 teaspoon garlic powder
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each batch):
2 cups chicken broth
1 cup long grain rice
1 tablespoon butter or margarine
1/2 teaspoon grated lemon peel
Directions
Combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 3 months.
1 cup slivered almonds, toasted
2 tablespoons dried parsley flakes
4 1/2 teaspoons dill weed
1 tablespoon dried minced onion
1 teaspoon salt
3/4 teaspoon celery seed
3/4 teaspoon garlic powder
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each batch):
2 cups chicken broth
1 cup long grain rice
1 tablespoon butter or margarine
1/2 teaspoon grated lemon peel
Directions
Combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 3 months.
Recipe : Apricot-Filled Empanaditas
Ingredients
4 cups chopped dried apricots
1 1/2 cups water
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch ground cloves
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
1/4 cup shortening or lard
3 cups all-purpose flour
1 teaspoon salt
1 quart oil for frying, or as needed
Directions
Place the dried apricots and 1 1/2 cups of water into a saucepan, and bring to a boil. Cook for about 15 minutes, or until tender. Remove from heat, and allow to cool slightly.
In the container of a blender or large food processor, combine the apricots with any remaining water, sugar, cinnamon, nutmeg and cloves. Cover, and puree until smooth. Set aside.
Pour 1 cup of water into a large bowl, and sprinkle the yeast over the top. Let stand for about 5 minutes to dissolve the yeast. Mix in the shortening and salt. Gradually mix in the flour using a sturdy spoon until the dough is stiff enough to knead on a floured surface. Knead the dough until smooth and elastic, about 8 minutes. Do not set aside the dough to rise.
Roll out the dough to 1/4 to 1/8 inch thickness. Cut into circles with a large biscuit cutter or round cookie cutter. Spoon about a tablespoon of the filling in the center of the circles, and fold over. Seal the edges by pressing with your fingers.
Heat about 1 inch of oil in a deep heavy skillet over medium-high heat, or to 365 degrees F (185 degrees C). Fry the pastries in the hot oil, turning once, until golden brown. Drain on paper towels.
4 cups chopped dried apricots
1 1/2 cups water
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch ground cloves
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
1/4 cup shortening or lard
3 cups all-purpose flour
1 teaspoon salt
1 quart oil for frying, or as needed
Directions
Place the dried apricots and 1 1/2 cups of water into a saucepan, and bring to a boil. Cook for about 15 minutes, or until tender. Remove from heat, and allow to cool slightly.
In the container of a blender or large food processor, combine the apricots with any remaining water, sugar, cinnamon, nutmeg and cloves. Cover, and puree until smooth. Set aside.
Pour 1 cup of water into a large bowl, and sprinkle the yeast over the top. Let stand for about 5 minutes to dissolve the yeast. Mix in the shortening and salt. Gradually mix in the flour using a sturdy spoon until the dough is stiff enough to knead on a floured surface. Knead the dough until smooth and elastic, about 8 minutes. Do not set aside the dough to rise.
Roll out the dough to 1/4 to 1/8 inch thickness. Cut into circles with a large biscuit cutter or round cookie cutter. Spoon about a tablespoon of the filling in the center of the circles, and fold over. Seal the edges by pressing with your fingers.
Heat about 1 inch of oil in a deep heavy skillet over medium-high heat, or to 365 degrees F (185 degrees C). Fry the pastries in the hot oil, turning once, until golden brown. Drain on paper towels.
Recipe : Belgian Endive au Gratin
Ingredients
8 heads Belgian endive, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup grated Gruyere cheese, divided
2 teaspoons grated Parmesan cheese
1/4 teaspoon ground nutmeg, or amount to taste
salt and ground black pepper to taste
8 slices deli-style ham
1/4 cup chopped fresh parsley
Directions
Lightly grease a baking dish.
Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
Preheat an oven broiler to low.
Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
8 heads Belgian endive, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup grated Gruyere cheese, divided
2 teaspoons grated Parmesan cheese
1/4 teaspoon ground nutmeg, or amount to taste
salt and ground black pepper to taste
8 slices deli-style ham
1/4 cup chopped fresh parsley
Directions
Lightly grease a baking dish.
Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
Preheat an oven broiler to low.
Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
Recipe : Buried Cherry Cookies
Ingredients
1 (10 ounce) jar maraschino cherries
1/2 cup butter, softened
1 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
2 cups all-purpose flour
3 (1 ounce) squares bittersweet chocolate, chopped
1/4 cup sweetened condensed milk
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Drain the cherries and reserve about 2 tablespoons of the juice. Cut the cherries in half if large, and set aside.
Beat the softened butter, sugar, and baking powder with an electric mixer until thoroughly creamed and fluffy, about 1 minute. Beat in the egg and almond extract, then add the flour gradually, and beat just until blended. Pinch off pieces of dough, roll into 1-inch balls, place the balls on an ungreased baking sheet, and press your thumb in the center of each cookie to make a dent. Place a cherry or cherry half in the indentation of each cookie.
In a small saucepan over low heat, melt the chocolate with the condensed milk, and stir until smooth. Add 1 to 2 tablespoons of reserved cherry juice to the mixture, or as needed, to thin the frosting; frosting will be thick. Spoon about 1/2 teaspoon of frosting over each cherry, covering the cherry completely.
Bake the cookies in the preheated oven until firm and slightly browned, about 12 minutes. Let cool on the baking sheet for about 1 minute before removing, then move to a wire rack to finish cooling.
1 (10 ounce) jar maraschino cherries
1/2 cup butter, softened
1 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
2 cups all-purpose flour
3 (1 ounce) squares bittersweet chocolate, chopped
1/4 cup sweetened condensed milk
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Drain the cherries and reserve about 2 tablespoons of the juice. Cut the cherries in half if large, and set aside.
Beat the softened butter, sugar, and baking powder with an electric mixer until thoroughly creamed and fluffy, about 1 minute. Beat in the egg and almond extract, then add the flour gradually, and beat just until blended. Pinch off pieces of dough, roll into 1-inch balls, place the balls on an ungreased baking sheet, and press your thumb in the center of each cookie to make a dent. Place a cherry or cherry half in the indentation of each cookie.
In a small saucepan over low heat, melt the chocolate with the condensed milk, and stir until smooth. Add 1 to 2 tablespoons of reserved cherry juice to the mixture, or as needed, to thin the frosting; frosting will be thick. Spoon about 1/2 teaspoon of frosting over each cherry, covering the cherry completely.
Bake the cookies in the preheated oven until firm and slightly browned, about 12 minutes. Let cool on the baking sheet for about 1 minute before removing, then move to a wire rack to finish cooling.
Recipe : Blueberry Bread Pudding
Ingredients
2 slices day-old Italian bread
1/4 cup heavy whipping cream
3 tablespoons milk
2 tablespoons sugar
2 tablespoons butter or margarine, melted
3/4 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1 dash ground cinnamon
1/2 cup fresh or frozen blueberries
confectioners' sugar
Directions
Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes.
Bake, uncovered, at 350 degrees F for 30 minutes or until top is golden brown and a knife inserted near the center comes out clean. Sprinkle with confectioners' sugar and serve warm.
2 slices day-old Italian bread
1/4 cup heavy whipping cream
3 tablespoons milk
2 tablespoons sugar
2 tablespoons butter or margarine, melted
3/4 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1 dash ground cinnamon
1/2 cup fresh or frozen blueberries
confectioners' sugar
Directions
Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes.
Bake, uncovered, at 350 degrees F for 30 minutes or until top is golden brown and a knife inserted near the center comes out clean. Sprinkle with confectioners' sugar and serve warm.
Recipe : Angie's Special
Ingredients
2 fluid ounces deluxe Canadian whiskey
1 fluid ounce melon liqueur
1/2 fluid ounce pineapple juice
Directions
In a cocktail mixer full of ice, combine whiskey, melon liqueur and pineapple juice. Shake vigorously and strain into shot glasses.
2 fluid ounces deluxe Canadian whiskey
1 fluid ounce melon liqueur
1/2 fluid ounce pineapple juice
Directions
In a cocktail mixer full of ice, combine whiskey, melon liqueur and pineapple juice. Shake vigorously and strain into shot glasses.
Recipe : Broccoli with Garlic Butter and Cashews
Ingredients
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews
Directions
Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews
Directions
Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
Recipe : Apple Raisin French Toast Strata
Ingredients
1 (1 pound) loaf cinnamon raisin bread, cubed
1 (8 ounce) package cream cheese, diced
1 cup diced peeled apples
2 1/2 cups half-and-half cream
6 tablespoons butter, melted
1/4 cup maple syrup
Directions
Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
1 (1 pound) loaf cinnamon raisin bread, cubed
1 (8 ounce) package cream cheese, diced
1 cup diced peeled apples
2 1/2 cups half-and-half cream
6 tablespoons butter, melted
1/4 cup maple syrup
Directions
Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
Recipe : Apple Blue Cheese Salad
Ingredients
1 Granny Smith apple, cored and julienned
1 cup balsamic vinaigrette salad dressing
1 cup crumbled blue cheese
1/2 cup chopped pecans
4 slices turkey bacon
6 cups torn romaine lettuce
Directions
Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.
1 Granny Smith apple, cored and julienned
1 cup balsamic vinaigrette salad dressing
1 cup crumbled blue cheese
1/2 cup chopped pecans
4 slices turkey bacon
6 cups torn romaine lettuce
Directions
Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.
Recipe : Banana Pudding Dessert
Ingredients
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
52 vanilla wafers
4 medium firm bananas, sliced
Directions
In a mixing bowl, beat the cream cheese until smooth. Beat in condensed milk; set aside.
In another bowl, whisk milk and pudding mix; add to cream cheese mixture. Fold in whipped topping.
Arrange a third of the vanilla wafers in a 2-1/2-qt. glass bowl. Top with a third of the bananas and pudding mixture. Repeat layers twice. Refrigerate until serving.
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
52 vanilla wafers
4 medium firm bananas, sliced
Directions
In a mixing bowl, beat the cream cheese until smooth. Beat in condensed milk; set aside.
In another bowl, whisk milk and pudding mix; add to cream cheese mixture. Fold in whipped topping.
Arrange a third of the vanilla wafers in a 2-1/2-qt. glass bowl. Top with a third of the bananas and pudding mixture. Repeat layers twice. Refrigerate until serving.
Recipe : Beef Pot Pie III
Ingredients
1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
1/3 cup water
2 (9 inch) refrigerator pie crusts
Directions
In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
1/3 cup water
2 (9 inch) refrigerator pie crusts
Directions
In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
Recipe : Basic Chocolate Chip Cookies
Ingredients
2 cups Basic Cookie Mix
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (180 degrees C).
Lightly beat egg and stir into Basic Cookie Mix. Stir in the butter. Add vanilla and chocolate chips. Mix well. Drop by teaspoonfuls onto greased baking sheet.
Bake for 12 to 15 minutes in the preheated oven.
2 cups Basic Cookie Mix
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (180 degrees C).
Lightly beat egg and stir into Basic Cookie Mix. Stir in the butter. Add vanilla and chocolate chips. Mix well. Drop by teaspoonfuls onto greased baking sheet.
Bake for 12 to 15 minutes in the preheated oven.
Recipe : Brownie Tarts
Ingredients
1/2 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
1/2 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1/2 cup chopped pecans
maraschino cherry halves (optional)
Directions
In a mixing bowl, cream the butter and cream cheese. Add flour; mix well. Chill for 1 hour. Shape into 1-in. balls. Place in ungreased miniature muffin cups; press into the bottom and up the sides to form a shell.
For filling, melt chocolate chips and butter in a small saucepan. Remove from the heat; stir in sugar, egg and vanilla. Add the pecans if desired. Spoon into shells. Bake at 325 degrees F for 30-35 minutes or until brownies test done with a wooden pick. Cool 10 minutes before removing to a wire rack. Garnish with cherries if desired.
1/2 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
1/2 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1/2 cup chopped pecans
maraschino cherry halves (optional)
Directions
In a mixing bowl, cream the butter and cream cheese. Add flour; mix well. Chill for 1 hour. Shape into 1-in. balls. Place in ungreased miniature muffin cups; press into the bottom and up the sides to form a shell.
For filling, melt chocolate chips and butter in a small saucepan. Remove from the heat; stir in sugar, egg and vanilla. Add the pecans if desired. Spoon into shells. Bake at 325 degrees F for 30-35 minutes or until brownies test done with a wooden pick. Cool 10 minutes before removing to a wire rack. Garnish with cherries if desired.
Recipe : Berry-Blue Corn Muffins
Ingredients
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 cup buttermilk
1 1/2 cups fresh blueberries
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. Gently fold in the blueberries. Spoon batter into prepared muffin tins.
Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm.
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 cup buttermilk
1 1/2 cups fresh blueberries
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. Gently fold in the blueberries. Spoon batter into prepared muffin tins.
Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm.
Recipe : Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce
Ingredients
1 pound penne pasta
3 tablespoons extra-virgin olive oil, divided
1 pound bulk Italian sausage
1 pound cremini mushrooms, sliced
3 cloves garlic, minced
1 1/2 cups heavy cream
1/4 teaspoon salt, or to taste
1/4 teaspoon cracked black pepper
1/2 cup grated Parmesan cheese
1 (8 ounce) package shredded whole milk mozzarella
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Pour into a 9x13-inch baking dish and sprinkle with mozzarella cheese.
Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.
1 pound penne pasta
3 tablespoons extra-virgin olive oil, divided
1 pound bulk Italian sausage
1 pound cremini mushrooms, sliced
3 cloves garlic, minced
1 1/2 cups heavy cream
1/4 teaspoon salt, or to taste
1/4 teaspoon cracked black pepper
1/2 cup grated Parmesan cheese
1 (8 ounce) package shredded whole milk mozzarella
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Pour into a 9x13-inch baking dish and sprinkle with mozzarella cheese.
Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.
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