Ingredients
2 slices bread
1 1/2 tablespoons peanut butter
1 1/2 tablespoons applesauce
Directions
Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.
Monday, June 6, 2011
Recipe : Barbecue Chicken Snackers
Ingredients
1 (8.8 ounce) package King's Hawaiian� Snacker Rolls
Butter or margarine, as needed
4 green leaf lettuce leaves
4 slices Jack cheese, cut into triangles
1 (10 ounce) package cooked grilled chicken breast strips
1/3 cup prepared barbecue sauce
Directions
Spread butter or margarine on cut side of rolls, place in non-stick skillet cut side down and toast. Remove from skillet and place two triangles of cheese on each roll base. Place lettuce leaves on cheese.
In same skillet, cook grilled chicken breast until warm. Add barbecue sauce and toss to coat. Arrange 3 to 4 chicken strips on lettuce and place on roll top.
1 (8.8 ounce) package King's Hawaiian� Snacker Rolls
Butter or margarine, as needed
4 green leaf lettuce leaves
4 slices Jack cheese, cut into triangles
1 (10 ounce) package cooked grilled chicken breast strips
1/3 cup prepared barbecue sauce
Directions
Spread butter or margarine on cut side of rolls, place in non-stick skillet cut side down and toast. Remove from skillet and place two triangles of cheese on each roll base. Place lettuce leaves on cheese.
In same skillet, cook grilled chicken breast until warm. Add barbecue sauce and toss to coat. Arrange 3 to 4 chicken strips on lettuce and place on roll top.
Recipe : Bacon Ranch Pea Salad
Ingredients
4 slices bacon
1 quart water
1 (16 ounce) package frozen green peas
1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar cheese
Directions
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.
4 slices bacon
1 quart water
1 (16 ounce) package frozen green peas
1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar cheese
Directions
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.
Recipe : Banny's Southern Cream Cookies
Ingredients
1 cup shortening
2 cups white sugar
1 teaspoon vanilla extract
1 cup sour cream
5 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups chopped black walnuts
3 tablespoons white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Cream the shortening with 2 cups of the white sugar until light and fluffy. Beat in the eggs, vanilla and sour cream; mixing well.
Stir in the flour, salt, baking powder and baking soda into the shortening mixture to make a stiff dough. Add the chopped black walnuts.
Drop teaspoonfuls of dough onto the prepared baking sheets. Mix the 3 tablespoons with the ground cinnamon. Grease the bottom of a small glass. Dip it into the cinnamon-sugar mixture and gently press the cookies to flatten the balls of dough slightly.
Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes or until centers are done.
1 cup shortening
2 cups white sugar
1 teaspoon vanilla extract
1 cup sour cream
5 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups chopped black walnuts
3 tablespoons white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Cream the shortening with 2 cups of the white sugar until light and fluffy. Beat in the eggs, vanilla and sour cream; mixing well.
Stir in the flour, salt, baking powder and baking soda into the shortening mixture to make a stiff dough. Add the chopped black walnuts.
Drop teaspoonfuls of dough onto the prepared baking sheets. Mix the 3 tablespoons with the ground cinnamon. Grease the bottom of a small glass. Dip it into the cinnamon-sugar mixture and gently press the cookies to flatten the balls of dough slightly.
Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes or until centers are done.
Recipe : Baked Tofu Spinach Wrap
Ingredients
2 (10 inch) whole wheat tortillas
1 (7.5 ounce) package hickory flavor baked tofu
1/2 cup shredded sharp Cheddar cheese
1 cup fresh baby spinach
1 tablespoon Ranch dressing
1 tablespoon grated Parmesan cheese, or to taste
Directions
Place the tortillas side by side on a paper plate. Slice tofu, and place slices down the center of each tortilla. Sprinkle cheese over the tofu. Cover with a damp paper towel, and heat in the microwave for about 45 seconds, or until cheese is melted.
Pile some spinach onto each tortilla, and pour on some Ranch dressing. Sprinkle with Parmesan cheese, roll tortillas around the filling, and eat.
2 (10 inch) whole wheat tortillas
1 (7.5 ounce) package hickory flavor baked tofu
1/2 cup shredded sharp Cheddar cheese
1 cup fresh baby spinach
1 tablespoon Ranch dressing
1 tablespoon grated Parmesan cheese, or to taste
Directions
Place the tortillas side by side on a paper plate. Slice tofu, and place slices down the center of each tortilla. Sprinkle cheese over the tofu. Cover with a damp paper towel, and heat in the microwave for about 45 seconds, or until cheese is melted.
Pile some spinach onto each tortilla, and pour on some Ranch dressing. Sprinkle with Parmesan cheese, roll tortillas around the filling, and eat.
Recipe : Broccoli Noodle Side Dish
Ingredients
6 cups uncooked wide noodles
3 cloves garlic, minced
1/4 cup olive oil
4 cups broccoli florets
1/2 pound fresh mushrooms, thinly sliced
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 teaspoon salt
Directions
Cook noodles according to package directions. Meanwhile, in skillet, saute minced garlic in oil until tender. Add broccoli; saute for 4 minutes or until crisp-tender. Add the mushrooms, thyme, pepper and salt; saute for 2-3 minutes. Drain the noodles and add to the broccoli mixture. Stir gently over low heat until heated through.
6 cups uncooked wide noodles
3 cloves garlic, minced
1/4 cup olive oil
4 cups broccoli florets
1/2 pound fresh mushrooms, thinly sliced
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 teaspoon salt
Directions
Cook noodles according to package directions. Meanwhile, in skillet, saute minced garlic in oil until tender. Add broccoli; saute for 4 minutes or until crisp-tender. Add the mushrooms, thyme, pepper and salt; saute for 2-3 minutes. Drain the noodles and add to the broccoli mixture. Stir gently over low heat until heated through.
Recipe : Asian Chicken Noodle Soup
Ingredients
12 chicken wings
2 tablespoons garlic powder
2 tablespoons minced fresh ginger root
1 tablespoon vegetable oil
4 tablespoons sesame oil, divided
1/4 cup dry sherry
2 tablespoons distilled white vinegar
1/4 cup Kikkoman Less Sodium Soy Sauce
1 (10 ounce) package Asian style vegetables
6 ounces angel hair pasta, broken into 2-inch lengths
Directions
Disjoint chicken wings; discard tip, season wings with garlic powder. Heat vegetable oil and 2 tablespoons of sesame oil in a Dutch oven or large saucepan over medium high heat. Add chicken and cook until browned on both sides, about 10 minutes. Add 4 cups water, sherry, ginger, vinegar and less sodium soy sauce; cover and bring to a boil. Reduce heat; simmer 45 minutes.
Add vegetables, simmer, covered 3 minutes. Stir in pasta; return to boil. Cook until pasta is soft, stirring occasionally. Remove from heat, stir in remaining sesame oil. Serve immediately.
12 chicken wings
2 tablespoons garlic powder
2 tablespoons minced fresh ginger root
1 tablespoon vegetable oil
4 tablespoons sesame oil, divided
1/4 cup dry sherry
2 tablespoons distilled white vinegar
1/4 cup Kikkoman Less Sodium Soy Sauce
1 (10 ounce) package Asian style vegetables
6 ounces angel hair pasta, broken into 2-inch lengths
Directions
Disjoint chicken wings; discard tip, season wings with garlic powder. Heat vegetable oil and 2 tablespoons of sesame oil in a Dutch oven or large saucepan over medium high heat. Add chicken and cook until browned on both sides, about 10 minutes. Add 4 cups water, sherry, ginger, vinegar and less sodium soy sauce; cover and bring to a boil. Reduce heat; simmer 45 minutes.
Add vegetables, simmer, covered 3 minutes. Stir in pasta; return to boil. Cook until pasta is soft, stirring occasionally. Remove from heat, stir in remaining sesame oil. Serve immediately.
Recipe : Buttercream Icing
Ingredients
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk
Directions
In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk
Directions
In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
Recipe : Arti-Cheesy Chicken
Ingredients
1/2 pound sliced bacon
1 pound fresh mushrooms, sliced
2 skinless, boneless chicken breast halves - cooked and cubed
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 pint heavy cream
1 (6 ounce) can black olives, drained
2 tablespoons grated Parmesan cheese
1 tablespoon garlic, minced
salt and pepper to taste
1 (6 ounce) package feta cheese, crumbled
Directions
Fry bacon in a large skillet over medium heat. Remove from skillet, leaving 3 tablespoons of the bacon grease in the skillet. Set bacon aside.
Add mushrooms to skillet and saute for 3 to 4 minutes over medium-high heat. Reduce heat to low and add the chicken, artichoke hearts, soup, cream, olives, Parmesan cheese, garlic and salt and pepper to taste.
When this mixture begins to simmer, slowly stir in feta cheese. Crumble the bacon into the skillet and let all simmer, stirring often, for 5 to 10 minutes.
1/2 pound sliced bacon
1 pound fresh mushrooms, sliced
2 skinless, boneless chicken breast halves - cooked and cubed
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 pint heavy cream
1 (6 ounce) can black olives, drained
2 tablespoons grated Parmesan cheese
1 tablespoon garlic, minced
salt and pepper to taste
1 (6 ounce) package feta cheese, crumbled
Directions
Fry bacon in a large skillet over medium heat. Remove from skillet, leaving 3 tablespoons of the bacon grease in the skillet. Set bacon aside.
Add mushrooms to skillet and saute for 3 to 4 minutes over medium-high heat. Reduce heat to low and add the chicken, artichoke hearts, soup, cream, olives, Parmesan cheese, garlic and salt and pepper to taste.
When this mixture begins to simmer, slowly stir in feta cheese. Crumble the bacon into the skillet and let all simmer, stirring often, for 5 to 10 minutes.
Recipe : Butterscotch Brownie Pinwheels
Ingredients
1 cup semisweet chocolate chips
4 tablespoons butter (no substitutes), divided
1 (14 ounce) can sweetened condensed milk
1 cup all-purpose flour
1 teaspoon vanilla extract
confectioners' sugar
1 cup butterscotch chips
1/2 cup chopped walnuts
Directions
Greased 15-in. x 10-in. x 1-in. baking pan; line with waxed paper and spray the paper with nonstick cooking spray. Set aside. In a microwave or heavy saucepan, melt the chocolate chips and 2 tablespoons of butter; stir until smooth. Stir in milk, flour and vanilla; mix well. Spread into prepared pan. Bake at 325 degrees F for 8 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up brownie in the towel, jelly-roll style, starting with a long side. Cool completely on a wire rack. Melt butterscotch chips and remaining butter. Unroll brownie; spread filling to within 1/2 in. of edges. Sprinkle with walnuts. Reroll; wrap in foil. Refrigerate for 2 hours or until firm. Unwrap and dust with confectioners' sugar. With a sharp thin knife, cut into 1/4-in. slice.
1 cup semisweet chocolate chips
4 tablespoons butter (no substitutes), divided
1 (14 ounce) can sweetened condensed milk
1 cup all-purpose flour
1 teaspoon vanilla extract
confectioners' sugar
1 cup butterscotch chips
1/2 cup chopped walnuts
Directions
Greased 15-in. x 10-in. x 1-in. baking pan; line with waxed paper and spray the paper with nonstick cooking spray. Set aside. In a microwave or heavy saucepan, melt the chocolate chips and 2 tablespoons of butter; stir until smooth. Stir in milk, flour and vanilla; mix well. Spread into prepared pan. Bake at 325 degrees F for 8 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up brownie in the towel, jelly-roll style, starting with a long side. Cool completely on a wire rack. Melt butterscotch chips and remaining butter. Unroll brownie; spread filling to within 1/2 in. of edges. Sprinkle with walnuts. Reroll; wrap in foil. Refrigerate for 2 hours or until firm. Unwrap and dust with confectioners' sugar. With a sharp thin knife, cut into 1/4-in. slice.
Recipe : Baked Doughnuts
Ingredients
1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup buttermilk
1 tablespoon honey
1/2 cup butter, melted
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
Bake 12 minutes in the preheated oven, until golden brown.
1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup buttermilk
1 tablespoon honey
1/2 cup butter, melted
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
Bake 12 minutes in the preheated oven, until golden brown.
Recipe : Baked Rice and Vegetables in Broth
Ingredients
3/4 cup uncooked long-grain rice
1 tablespoon uncooked wild rice
1/4 cup uncooked brown rice
1/4 cup sliced fresh mushrooms
1/4 chopped fresh broccoli
1/4 cup chopped carrots
1/4 cup chopped red bell pepper
1/4 cup finely chopped onion
1 teaspoon salt
1 teaspoon dried onion flakes
1 teaspoon paprika
1/4 teaspoon black pepper
2 1/2 cups vegetable broth
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth. Mix well; cover.
Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.
3/4 cup uncooked long-grain rice
1 tablespoon uncooked wild rice
1/4 cup uncooked brown rice
1/4 cup sliced fresh mushrooms
1/4 chopped fresh broccoli
1/4 cup chopped carrots
1/4 cup chopped red bell pepper
1/4 cup finely chopped onion
1 teaspoon salt
1 teaspoon dried onion flakes
1 teaspoon paprika
1/4 teaspoon black pepper
2 1/2 cups vegetable broth
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth. Mix well; cover.
Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.
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 : Asparagus Beef Roll-Ups
Ingredients
2 tablespoons whipping cream
2 tablespoons sour cream
2 teaspoons prepared horseradish
1/4 teaspoon grated lemon peel
1/4 teaspoon salt
Dash pepper
4 (6 inch) flour tortillas
4 thin slices cooked roast beef
4 fresh asparagus spears, cooked and drained
Directions
In a small mixing bowl, beat whipping cream until soft peaks form. Fold in sour cream, horseradish, lemon peel, salt and pepper. Spread about 2 teaspoons on each tortilla; top with a slice of beef. Spread with the remaining cream mixture. Place an asparagus spear at one end; roll up tightly. Wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.
2 tablespoons whipping cream
2 tablespoons sour cream
2 teaspoons prepared horseradish
1/4 teaspoon grated lemon peel
1/4 teaspoon salt
Dash pepper
4 (6 inch) flour tortillas
4 thin slices cooked roast beef
4 fresh asparagus spears, cooked and drained
Directions
In a small mixing bowl, beat whipping cream until soft peaks form. Fold in sour cream, horseradish, lemon peel, salt and pepper. Spread about 2 teaspoons on each tortilla; top with a slice of beef. Spread with the remaining cream mixture. Place an asparagus spear at one end; roll up tightly. Wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.
Recipe : Baked Apple-Raisin Stuffing
Ingredients
1/4 cup chopped onion
1 celery rib, chopped
2 tablespoons butter or margarine
1/2 cup cubed peeled tart apples
1/4 cup golden raisins
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1/3 cup chicken broth
2 cups cubed crustless day-old bread
Directions
In a skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat.
Transfer to a greased 1-qt. baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until top is golden brown.
1/4 cup chopped onion
1 celery rib, chopped
2 tablespoons butter or margarine
1/2 cup cubed peeled tart apples
1/4 cup golden raisins
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1/3 cup chicken broth
2 cups cubed crustless day-old bread
Directions
In a skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat.
Transfer to a greased 1-qt. baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until top is golden brown.
Recipe : Butter Pecan Ice Cream
Ingredients
1/3 cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2 eggs, beaten
1 1/2 cups half-and-half cream
1/2 cup heavy cream
1 teaspoon vanilla extract
Directions
In a small skillet over medium heat, saute pecans in butter until lightly browned, stirring frequently. Set aside.
In a medium saucepan over low heat, stir together brown sugar, eggs and half and half until smooth. Bring to a simmer, stirring occasionally, and cook 2 minutes more. Remove from heat and stir in cream, vanilla and pecans.
Pour into ice cream maker and freeze according to manufacturers' directions.
1/3 cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2 eggs, beaten
1 1/2 cups half-and-half cream
1/2 cup heavy cream
1 teaspoon vanilla extract
Directions
In a small skillet over medium heat, saute pecans in butter until lightly browned, stirring frequently. Set aside.
In a medium saucepan over low heat, stir together brown sugar, eggs and half and half until smooth. Bring to a simmer, stirring occasionally, and cook 2 minutes more. Remove from heat and stir in cream, vanilla and pecans.
Pour into ice cream maker and freeze according to manufacturers' directions.
Recipe : Baked Coconut Shrimp with Spicy Dipping Sauce
Ingredients
Canola cooking spray
1 pound large shrimp, uncooked
1 teaspoon olive oil
2 egg whites, beaten
1/2 cup Silk Pure Almond Original
1/2 cup panko (Japanese-style bread crumbs)
1/2 cup sweetened flaked coconut
Salt and pepper, to taste
Dipping Sauce:
1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
Directions
Preheat oven to 450 degrees. Lightly spray a baking sheet with canola oil. Peel and devein shrimp. Using a small, sharp knife, "butterfly" shrimp by making an incision head to tail down back of shrimp and opening slightly, like a book.
Beat egg whites and Pure Almond in a shallow bowl. Combine panko and coconut in another shallow bowl. Dip shrimp in almond milk/egg mixture, then into crumb mixture, pressing to coat and placing shrimp on the baking sheet as you go. Lightly spray shrimp with oil and bake 5-7 minutes per side, until lightly golden brown and cooked through.
To serve, combine dipping sauce ingredients in a small bowl and serve with warm shrimp.
Canola cooking spray
1 pound large shrimp, uncooked
1 teaspoon olive oil
2 egg whites, beaten
1/2 cup Silk Pure Almond Original
1/2 cup panko (Japanese-style bread crumbs)
1/2 cup sweetened flaked coconut
Salt and pepper, to taste
Dipping Sauce:
1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
Directions
Preheat oven to 450 degrees. Lightly spray a baking sheet with canola oil. Peel and devein shrimp. Using a small, sharp knife, "butterfly" shrimp by making an incision head to tail down back of shrimp and opening slightly, like a book.
Beat egg whites and Pure Almond in a shallow bowl. Combine panko and coconut in another shallow bowl. Dip shrimp in almond milk/egg mixture, then into crumb mixture, pressing to coat and placing shrimp on the baking sheet as you go. Lightly spray shrimp with oil and bake 5-7 minutes per side, until lightly golden brown and cooked through.
To serve, combine dipping sauce ingredients in a small bowl and serve with warm shrimp.
Recipe : Belgian Squirrel
Ingredients
3 large squirrels, skinned and gutted
1/2 cup butter
2 onions, sliced
3 tablespoons white vinegar
1/8 teaspoon dried thyme
salt and pepper to taste
18 pitted prunes
1 1/2 teaspoons all-purpose flour
1 cup cold water
Directions
Clean squirrels, making sure that all shot is removed. Burn away with a candle any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.
Preheat the oven to 350 degrees F (175 degrees C).
Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
Bake for 1 hour in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes.
Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.
3 large squirrels, skinned and gutted
1/2 cup butter
2 onions, sliced
3 tablespoons white vinegar
1/8 teaspoon dried thyme
salt and pepper to taste
18 pitted prunes
1 1/2 teaspoons all-purpose flour
1 cup cold water
Directions
Clean squirrels, making sure that all shot is removed. Burn away with a candle any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.
Preheat the oven to 350 degrees F (175 degrees C).
Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
Bake for 1 hour in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes.
Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.
Recipe : Boiled Fruitcake
Ingredients
2 cups chopped dried mixed fruit
1 cup roughly chopped glace cherries
1/4 cup candied mixed citrus peel
1/2 cup chopped walnuts
1 1/2 cups white sugar
3/4 cup butter
1 teaspoon mixed spice
1/2 teaspoon baking soda
2 2/3 cups sifted self-rising flour
2 eggs
Directions
Preheat oven to 325 degrees F (160 degrees C). Line one 8x3 inch round cake tin with parchment paper.
In a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk, mixed spice, and baking soda. Bring to a boil, and simmer for 5 minutes. Let the mixture cool to room temperature.
Stir in flour and eggs. Pour into the prepared pan. Wrap outside of pan with brown paper or newspaper.
Bake at 325 degrees F (160 degrees C) for 40 minutes, then reduce temperature to 300 degrees F (150 degrees C), and continue to baking cake for 1 1/2 hours. Remove cake from oven, and allow to cool in the tin for 5 minutes, then turn it out onto a cooling rack, remove paper, and cool completely. Cake can be stored for up to 6 months wrapped in foil and in an airtight tin.
2 cups chopped dried mixed fruit
1 cup roughly chopped glace cherries
1/4 cup candied mixed citrus peel
1/2 cup chopped walnuts
1 1/2 cups white sugar
3/4 cup butter
1 teaspoon mixed spice
1/2 teaspoon baking soda
2 2/3 cups sifted self-rising flour
2 eggs
Directions
Preheat oven to 325 degrees F (160 degrees C). Line one 8x3 inch round cake tin with parchment paper.
In a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk, mixed spice, and baking soda. Bring to a boil, and simmer for 5 minutes. Let the mixture cool to room temperature.
Stir in flour and eggs. Pour into the prepared pan. Wrap outside of pan with brown paper or newspaper.
Bake at 325 degrees F (160 degrees C) for 40 minutes, then reduce temperature to 300 degrees F (150 degrees C), and continue to baking cake for 1 1/2 hours. Remove cake from oven, and allow to cool in the tin for 5 minutes, then turn it out onto a cooling rack, remove paper, and cool completely. Cake can be stored for up to 6 months wrapped in foil and in an airtight tin.
Recipe : Banana Split Freeze
Ingredients
3/4 cup SPLENDA� No Calorie Sweetener, Granulated
8 ounces cream cheese, softened
1 (20 ounce) can crushed pineapple, drained
1 (10 ounce) package frozen strawberries, thawed
2 bananas, diced
1 (8 ounce) tub frozen whipped topping, thawed
Directions
In a medium bowl, cream together SPLENDA� Granulated Sweetener and cream cheese until smooth. In a separate bowl, mix together the pineapple, strawberries, bananas, and whipped topping. Fold the fruit mixture into the cream cheese mixture until evenly blended.
Spread into a 9x13 inch glass dish, or divide among several smaller serving dishes. Cover with plastic wrap, and freeze overnight.
Thaw for approximately 20 minutes before serving.
3/4 cup SPLENDA� No Calorie Sweetener, Granulated
8 ounces cream cheese, softened
1 (20 ounce) can crushed pineapple, drained
1 (10 ounce) package frozen strawberries, thawed
2 bananas, diced
1 (8 ounce) tub frozen whipped topping, thawed
Directions
In a medium bowl, cream together SPLENDA� Granulated Sweetener and cream cheese until smooth. In a separate bowl, mix together the pineapple, strawberries, bananas, and whipped topping. Fold the fruit mixture into the cream cheese mixture until evenly blended.
Spread into a 9x13 inch glass dish, or divide among several smaller serving dishes. Cover with plastic wrap, and freeze overnight.
Thaw for approximately 20 minutes before serving.
Recipe : BBQ Chuck Roast
Ingredients
1 (5 pound) chuck roast
1 cup barbeque sauce
1 cup teriyaki sauce
1 (12 fluid ounce) can or bottle beer
3 teaspoons minced garlic
3 teaspoons thinly sliced fresh ginger root
1 onion, finely chopped
3 teaspoons coarsely ground black pepper
2 teaspoons salt
Directions
In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.
1 (5 pound) chuck roast
1 cup barbeque sauce
1 cup teriyaki sauce
1 (12 fluid ounce) can or bottle beer
3 teaspoons minced garlic
3 teaspoons thinly sliced fresh ginger root
1 onion, finely chopped
3 teaspoons coarsely ground black pepper
2 teaspoons salt
Directions
In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.
Recipe : Belgian Waffles
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm milk (110 degrees F/45 degrees C)
3 egg yolks
2 3/4 cups warm milk (110 degrees F/45 degrees C)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites
Directions
In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.
1 (.25 ounce) package active dry yeast
1/4 cup warm milk (110 degrees F/45 degrees C)
3 egg yolks
2 3/4 cups warm milk (110 degrees F/45 degrees C)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites
Directions
In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.
Recipe : Barbecue Beef for Sandwiches
Ingredients
4 pounds boneless chuck roast
1 onion, chopped
2 tablespoons butter
3 tablespoons distilled white vinegar
12 ounces chile sauce
2 tablespoons brown sugar
1 teaspoon mustard powder
2 tablespoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
3 cloves garlic, minced
Directions
Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.
In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.
Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.
With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.
4 pounds boneless chuck roast
1 onion, chopped
2 tablespoons butter
3 tablespoons distilled white vinegar
12 ounces chile sauce
2 tablespoons brown sugar
1 teaspoon mustard powder
2 tablespoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
3 cloves garlic, minced
Directions
Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.
In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.
Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.
With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.
Recipe : Brown Eyed Susans
Ingredients
1 1/2 cups baking mix
2 (3 ounce) packages instant vanilla pudding mix
1/3 cup vegetable oil
20 semisweet chocolate chips
Directions
Preheat oven to 350 degrees F ( 175 degrees C ).
In a medium bowl, stir together the biscuit mix and instant pudding mix. Add the eggs and oil; stir until well blended. Roll the dough into walnut sized balls and place on an unprepared cookie sheet. Press one chocolate chip down into the center of each cookie. Bake for 10 minutes in the preheated oven. remove from cookie sheet to cool on a wire rack.
1 1/2 cups baking mix
2 (3 ounce) packages instant vanilla pudding mix
1/3 cup vegetable oil
20 semisweet chocolate chips
Directions
Preheat oven to 350 degrees F ( 175 degrees C ).
In a medium bowl, stir together the biscuit mix and instant pudding mix. Add the eggs and oil; stir until well blended. Roll the dough into walnut sized balls and place on an unprepared cookie sheet. Press one chocolate chip down into the center of each cookie. Bake for 10 minutes in the preheated oven. remove from cookie sheet to cool on a wire rack.
Recipe : Beets with Onion and Cumin
Ingredients
2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes - peeled, seeded and chopped
1 1/2 cups water
1 teaspoon salt
Directions
Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.
2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes - peeled, seeded and chopped
1 1/2 cups water
1 teaspoon salt
Directions
Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.
Recipe : Bunch's Crab Casserole
Ingredients
2 cups heavy cream
1 1/2 cups mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped fresh parsley
1/2 cup dry sherry
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1 pound cooked crabmeat
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.
2 cups heavy cream
1 1/2 cups mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped fresh parsley
1/2 cup dry sherry
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1 pound cooked crabmeat
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.
Recipe : Black Forest Parfaits
Ingredients
2 cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (21 ounce) can cherry pie filling, divided
2 cups whipped topping, divided
6 maraschino cherries, with stems (optional)
Directions
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup pie filling; gently fold in 1 cup whipped topping. Spoon half of the pudding mixture into six tall glasses or cups. Top with remaining pie filling, pudding mixture and whipped topping. Garnish with cherries if desired.
2 cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (21 ounce) can cherry pie filling, divided
2 cups whipped topping, divided
6 maraschino cherries, with stems (optional)
Directions
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup pie filling; gently fold in 1 cup whipped topping. Spoon half of the pudding mixture into six tall glasses or cups. Top with remaining pie filling, pudding mixture and whipped topping. Garnish with cherries if desired.
Recipe : Banana Walnut Cornbread
Ingredients
2 tablespoons honey
2 bananas, mashed
1/4 cup vegetable oil
1/2 cup milk
2 teaspoons vanilla extract
1 cup cornmeal
1 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups chopped walnuts
1 banana, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan.
Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth.
Sift together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour mixture into banana mixture until blended. Fold in walnuts and sliced bananas. Pour into prepared pan.
Bake in preheated oven for 40 to 50 minutes, or until brown on top.
2 tablespoons honey
2 bananas, mashed
1/4 cup vegetable oil
1/2 cup milk
2 teaspoons vanilla extract
1 cup cornmeal
1 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups chopped walnuts
1 banana, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan.
Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth.
Sift together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour mixture into banana mixture until blended. Fold in walnuts and sliced bananas. Pour into prepared pan.
Bake in preheated oven for 40 to 50 minutes, or until brown on top.
Recipe : Bacon 'n' Egg Gravy
Ingredients
6 bacon strips, diced
5 tablespoons all-purpose flour
1 1/2 cups water
1 (12 ounce) can evaporated milk
3 hard-cooked eggs, sliced
salt and pepper to taste
4 slices bread, toasted
Directions
In a skillet, cook bacon over medium heat until crisp; remove to paper towels. Stir flour into the drippings until blended; cook over medium heat until browned, stirring constantly. Gradually add water and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bacon, eggs, salt and pepper. Serve over toast.
6 bacon strips, diced
5 tablespoons all-purpose flour
1 1/2 cups water
1 (12 ounce) can evaporated milk
3 hard-cooked eggs, sliced
salt and pepper to taste
4 slices bread, toasted
Directions
In a skillet, cook bacon over medium heat until crisp; remove to paper towels. Stir flour into the drippings until blended; cook over medium heat until browned, stirring constantly. Gradually add water and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bacon, eggs, salt and pepper. Serve over toast.
Recipe : Broiled Ginger Chicken
Ingredients
4 pounds skinless, boneless chicken breast halves
1/2 cup mayonnaise
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
Directions
Flatten the chicken to 1/4-in. thickness. Place on a broiler pan rack. Broil for 3 minutes on each side. Combine mayonnaise, soy sauce, ginger and cayenne; brush over chicken. Broil 2-3 minutes longer on each side or until juices run clear.
4 pounds skinless, boneless chicken breast halves
1/2 cup mayonnaise
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
Directions
Flatten the chicken to 1/4-in. thickness. Place on a broiler pan rack. Broil for 3 minutes on each side. Combine mayonnaise, soy sauce, ginger and cayenne; brush over chicken. Broil 2-3 minutes longer on each side or until juices run clear.
Recipe : Apricot Cookies
Ingredients
1 cup butter
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.
1 cup butter
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.
Recipe : Almond Sauce Chicken Breasts
Ingredients
4 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup water
2 cups finely chopped almonds
1/4 cup butter
3 tablespoons olive oil
1 pound fresh mushrooms
1 onion, sliced into rings
2 cloves garlic, crushed
1 cup heavy cream
1/4 cup almond paste
1/2 teaspoon freshly ground nutmeg
Directions
Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
4 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup water
2 cups finely chopped almonds
1/4 cup butter
3 tablespoons olive oil
1 pound fresh mushrooms
1 onion, sliced into rings
2 cloves garlic, crushed
1 cup heavy cream
1/4 cup almond paste
1/2 teaspoon freshly ground nutmeg
Directions
Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
Recipe : Barbecued Ribs
Ingredients
3 pounds pork spareribs
2 tablespoons cooking oil
1 medium onion, chopped
1 cup ketchup
1 cup hot water
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
Directions
Place ribs on a jelly roll pan. Cover tightly with foil; bake at 450 degrees F for 45 minutes or until tender. Drain off any fat. In a saucepan, combine all remaining ingredients and bring to a boil. Pour over ribs. Reduce heat to 350 degrees F; bake, uncovered, for 1 hour, basting frequently.
3 pounds pork spareribs
2 tablespoons cooking oil
1 medium onion, chopped
1 cup ketchup
1 cup hot water
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
Directions
Place ribs on a jelly roll pan. Cover tightly with foil; bake at 450 degrees F for 45 minutes or until tender. Drain off any fat. In a saucepan, combine all remaining ingredients and bring to a boil. Pour over ribs. Reduce heat to 350 degrees F; bake, uncovered, for 1 hour, basting frequently.
Recipe : Best Moist Chocolate Cake
Ingredients
1 cup margarine
1 3/4 cups white sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 cup margarine
1 3/4 cups white sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Recipe : Beef Tips and Noodles
Ingredients
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Bake in a preheated oven for 1 hour.
While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Bake in a preheated oven for 1 hour.
While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.
Recipe : Apple Walnut Bread
Ingredients
3/4 cup vegetable oil
1/4 cup applesauce
1 3/4 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups peeled, cored and cubed apples
1 cup chopped walnuts
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, stir together oil, applesauce, eggs, sugar and vanilla extract. In a separate bowl, sift together flour cinnamon, baking soda and salt. Gradually stir flour mixture into wet ingredients, mixing just until combined. Fold in apples and walnuts. Pour batter into prepared pans.
Bake in preheated oven for 70 minutes, until a knife inserted in the center of a loaf comes out clean.
3/4 cup vegetable oil
1/4 cup applesauce
1 3/4 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups peeled, cored and cubed apples
1 cup chopped walnuts
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, stir together oil, applesauce, eggs, sugar and vanilla extract. In a separate bowl, sift together flour cinnamon, baking soda and salt. Gradually stir flour mixture into wet ingredients, mixing just until combined. Fold in apples and walnuts. Pour batter into prepared pans.
Bake in preheated oven for 70 minutes, until a knife inserted in the center of a loaf comes out clean.
Recipe : Belgium Beef Stew
Ingredients
2 pounds beef stew meat, cut into 1 inch cubes
3/8 cup all-purpose flour
1/4 cup butter
4 onions, diced
1 2/3 cups water
1 sprig fresh thyme
2 bay leaves
salt and ground black pepper to taste
1 (12 fluid ounce) can or bottle brown beer
1 slice bread
1 tablespoon prepared mustard
2 carrots, cut into 1 inch pieces
1 tablespoon white wine vinegar
2 tablespoons brown sugar
Directions
Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).
2 pounds beef stew meat, cut into 1 inch cubes
3/8 cup all-purpose flour
1/4 cup butter
4 onions, diced
1 2/3 cups water
1 sprig fresh thyme
2 bay leaves
salt and ground black pepper to taste
1 (12 fluid ounce) can or bottle brown beer
1 slice bread
1 tablespoon prepared mustard
2 carrots, cut into 1 inch pieces
1 tablespoon white wine vinegar
2 tablespoons brown sugar
Directions
Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).
Recipe : Bacon-Chive Tossed Salad
Ingredients
1/2 cup creamy Parmesan Romano salad dressing
2 tablespoons snipped chives
4 cups torn Bibb or Boston lettuce
1 medium red onion, thinly sliced and separated into rings
1 cup shredded Cheddar cheese
1/4 cup real bacon bits
Directions
In a small bowl, combine the salad dressing and chives. In a salad bowl, toss the lettuce, onion, cheese and bacon. Serve with dressing.
1/2 cup creamy Parmesan Romano salad dressing
2 tablespoons snipped chives
4 cups torn Bibb or Boston lettuce
1 medium red onion, thinly sliced and separated into rings
1 cup shredded Cheddar cheese
1/4 cup real bacon bits
Directions
In a small bowl, combine the salad dressing and chives. In a salad bowl, toss the lettuce, onion, cheese and bacon. Serve with dressing.
Recipe : Bulgur Wheat with Dried Cranberries
Ingredients
1 cup water
1/2 cup dry bulgur wheat
1 1/2 tablespoons chicken bouillon granules
1 teaspoon butter
1/4 cup dried cranberries
Directions
Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes.
Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.
1 cup water
1/2 cup dry bulgur wheat
1 1/2 tablespoons chicken bouillon granules
1 teaspoon butter
1/4 cup dried cranberries
Directions
Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes.
Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.
Recipe : Baked Pineapple
Ingredients
1 (20 ounce) can crushed pineapple, drained
1 cup white sugar
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon vanilla extract
1 tablespoon butter
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon.
Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.
1 (20 ounce) can crushed pineapple, drained
1 cup white sugar
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon vanilla extract
1 tablespoon butter
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon.
Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.
Recipe : Amazing Hawaiian Chicken Chili
Ingredients
2 pounds skinless, boneless chicken breast halves
1 cup barbeque sauce
2 tablespoons butter, divided
1 large onion, diced
2 cloves garlic, minced
1 large roasted red pepper, chopped
1 (6 ounce) can tomato paste
3 tablespoons chili powder
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1 teaspoon ground ginger
1 tablespoon vanilla extract
1/2 teaspoon white sugar
1 (20 ounce) can pineapple chunks
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
1 (28 ounce) can chopped tomatoes, drained
1 (24 ounce) jar chipotle salsa
salt and pepper to taste
Directions
Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chicken until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.
Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.
Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it begins to bubble, about 20 minutes. Turn the slow cooker to Low and cook for 1 additional hour.
Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.
2 pounds skinless, boneless chicken breast halves
1 cup barbeque sauce
2 tablespoons butter, divided
1 large onion, diced
2 cloves garlic, minced
1 large roasted red pepper, chopped
1 (6 ounce) can tomato paste
3 tablespoons chili powder
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1 teaspoon ground ginger
1 tablespoon vanilla extract
1/2 teaspoon white sugar
1 (20 ounce) can pineapple chunks
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
1 (28 ounce) can chopped tomatoes, drained
1 (24 ounce) jar chipotle salsa
salt and pepper to taste
Directions
Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chicken until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.
Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.
Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it begins to bubble, about 20 minutes. Turn the slow cooker to Low and cook for 1 additional hour.
Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.
Recipe : BLT Macaroni Salad
Ingredients
2 cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1 1/4 cups diced celery
1 1/4 cups mayonnaise
5 teaspoons white vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
Directions
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add bacon.
2 cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1 1/4 cups diced celery
1 1/4 cups mayonnaise
5 teaspoons white vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
Directions
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add bacon.
Recipe : Baby Blue Punch
Ingredients
1 (0.13 ounce) package blue, berry flavored unsweetened drink mix
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (64 fluid ounce) bottle white cranberry juice
8 scoops vanilla ice cream
1 cup white sugar, or to taste
Directions
In a large punch bowl, stir together the drink mix, lemon-lime soda, and white cranberry juice. Taste, and stir in sugar to your liking. (I like to add the whole cup.) Float scoops of ice cream on the top. The ice cream melts somewhat and turns the punch a beautiful baby blue color with frothy white clouds floating on the top.
1 (0.13 ounce) package blue, berry flavored unsweetened drink mix
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (64 fluid ounce) bottle white cranberry juice
8 scoops vanilla ice cream
1 cup white sugar, or to taste
Directions
In a large punch bowl, stir together the drink mix, lemon-lime soda, and white cranberry juice. Taste, and stir in sugar to your liking. (I like to add the whole cup.) Float scoops of ice cream on the top. The ice cream melts somewhat and turns the punch a beautiful baby blue color with frothy white clouds floating on the top.
Recipe : Australian Damper
Ingredients
4 cups self-rising flour
1 teaspoon salt
1 tablespoon butter, softened
1/2 cup water
Directions
Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet.
In a large bowl, stir together the flour and the salt. With pastry blender or your hands, cut in butter. Make a well in the center of the flour mixture and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf 8 inches across. Place the loaf onto the prepared pan and using a sharp knife, cut a cross in the top.
Bake for 25 minutes in the preheated oven, then lower the temperature to 350 degrees F (175 degrees C) and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.
4 cups self-rising flour
1 teaspoon salt
1 tablespoon butter, softened
1/2 cup water
Directions
Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet.
In a large bowl, stir together the flour and the salt. With pastry blender or your hands, cut in butter. Make a well in the center of the flour mixture and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf 8 inches across. Place the loaf onto the prepared pan and using a sharp knife, cut a cross in the top.
Bake for 25 minutes in the preheated oven, then lower the temperature to 350 degrees F (175 degrees C) and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.
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