Ingredients
4 bulbs fennel, untrimmed
1 3/4 cups chicken broth
4 ounces blue cheese
2 tablespoons bread crumbs
salt to taste
Directions
Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.
Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.
Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.
Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.
Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.
Friday, June 17, 2011
Recipe : Bacon Gravy for Biscuits
Ingredients
4 thick slices bacon
1 cup milk, or as needed
1/4 cup all-purpose flour
salt and pepper to taste
Directions
Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes. Remove bacon to a paper towel lined plate and keep the grease in the pan. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened. Crumble the bacon into the gravy and season with salt and pepper before serving.
4 thick slices bacon
1 cup milk, or as needed
1/4 cup all-purpose flour
salt and pepper to taste
Directions
Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes. Remove bacon to a paper towel lined plate and keep the grease in the pan. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened. Crumble the bacon into the gravy and season with salt and pepper before serving.
Recipe : Bacon-Topped Meat Loaf
Ingredients
1/2 cup chili sauce
2 eggs, lightly beaten
1 tablespoon Worcestershire sauce
1 medium onion, chopped
1 cup shredded Cheddar cheese
2/3 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef
2 bacon strips, halved
Directions
In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with bacon.
Bake, uncovered, at 350 degrees F for 70-80 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees F. Drain; let stand for 10 minutes before cutting.
1/2 cup chili sauce
2 eggs, lightly beaten
1 tablespoon Worcestershire sauce
1 medium onion, chopped
1 cup shredded Cheddar cheese
2/3 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef
2 bacon strips, halved
Directions
In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with bacon.
Bake, uncovered, at 350 degrees F for 70-80 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees F. Drain; let stand for 10 minutes before cutting.
Recipe : Baked Vegetables
Ingredients
2 medium potatoes, cut into 1/2 inch cubes
2 medium carrots, cut into 1/4 inch thick slices
1 cup fresh-cut green beans
2 medium onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil or canola oil
4 medium tomatoes, chopped
2 cups cauliflowerets
1 celery rib, thinly sliced
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/8 teaspoon pepper
1 medium zucchini, cut into 1/4-inch slices
1 medium green pepper, chopped
Directions
In a large saucepan, bring 1 in. of water to a boil. Add the potatoes, carrots and beans. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; place in a greased 2-1/2-qt. baking dish.
In a skillet, saute onions and garlic in oil until tender. Add tomatoes, cauliflower, celery and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Spoon half over the potato mixture. Top with zucchini, green pepper and remaining tomato mixture. Cover and bake at 350 degrees F for 40-45 minutes or until vegetables are tender. Serve with a slotted spoon.
2 medium potatoes, cut into 1/2 inch cubes
2 medium carrots, cut into 1/4 inch thick slices
1 cup fresh-cut green beans
2 medium onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil or canola oil
4 medium tomatoes, chopped
2 cups cauliflowerets
1 celery rib, thinly sliced
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/8 teaspoon pepper
1 medium zucchini, cut into 1/4-inch slices
1 medium green pepper, chopped
Directions
In a large saucepan, bring 1 in. of water to a boil. Add the potatoes, carrots and beans. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; place in a greased 2-1/2-qt. baking dish.
In a skillet, saute onions and garlic in oil until tender. Add tomatoes, cauliflower, celery and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Spoon half over the potato mixture. Top with zucchini, green pepper and remaining tomato mixture. Cover and bake at 350 degrees F for 40-45 minutes or until vegetables are tender. Serve with a slotted spoon.
Recipe : Absolutely Excellent Oatmeal Cookies
Ingredients
1 cup shortening
2 cups brown sugar
1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup chopped walnuts
1 cup raisins
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 cup shortening
2 cups brown sugar
1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup chopped walnuts
1 cup raisins
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Recipe : Bacon Popovers
Ingredients
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
3 bacon strips, cooked and crumbled
Directions
In a mixing bowl, beat the eggs, milk and oil. Beat in flour and salt just until smooth (do not overbeat). Using two 12-cup muffin tins, grease and flour six alternating cups in each pan. Fill ungreased muffins cups two-thirds full with water. Fill greased muffin cups two-thirds full with batter. Sprinkle bacon over batter. Bake at 400 degrees F for 25-30 minutes or until puffed and golden. Serve warm. Refrigerate any leftovers.
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
3 bacon strips, cooked and crumbled
Directions
In a mixing bowl, beat the eggs, milk and oil. Beat in flour and salt just until smooth (do not overbeat). Using two 12-cup muffin tins, grease and flour six alternating cups in each pan. Fill ungreased muffins cups two-thirds full with water. Fill greased muffin cups two-thirds full with batter. Sprinkle bacon over batter. Bake at 400 degrees F for 25-30 minutes or until puffed and golden. Serve warm. Refrigerate any leftovers.
Recipe : Beer, Orzo and Chicken
Ingredients
1/2 cup orzo pasta
1 (12 fluid ounce) can or bottle beer
2 teaspoons canola oil
1 pound boneless chicken thighs
1/2 onion, minced
3 cloves garlic, crushed
1 cup low-sodium chicken broth
1 cup tomato sauce
1/2 cup pimentos, drained
1 tablespoon ground turmeric
1/2 cup frozen petite peas
salt and pepper to taste
Directions
Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo; set the remaining beer aside.
Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic; cook and stir until the onions are translucent.
Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric; cover and simmer for 10 minutes. Stir in the peas; simmer another 5 minutes. Season with salt and pepper.
1/2 cup orzo pasta
1 (12 fluid ounce) can or bottle beer
2 teaspoons canola oil
1 pound boneless chicken thighs
1/2 onion, minced
3 cloves garlic, crushed
1 cup low-sodium chicken broth
1 cup tomato sauce
1/2 cup pimentos, drained
1 tablespoon ground turmeric
1/2 cup frozen petite peas
salt and pepper to taste
Directions
Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo; set the remaining beer aside.
Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic; cook and stir until the onions are translucent.
Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric; cover and simmer for 10 minutes. Stir in the peas; simmer another 5 minutes. Season with salt and pepper.
Recipe : Blueberry Oatmeal Coffee Cake
Ingredients
1 1/3 cups all-purpose flour
3/4 cup quick-cooking oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
1/4 cup canola oil
1/4 cup reduced-fat sour cream
1 cup fresh or frozen blueberries*
STREUSEL TOPPING:
1/4 cup quick-cooking oats
3 tablespoons all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter or stick margarine
Directions
In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with nonstick cooking spray.
For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1 1/3 cups all-purpose flour
3/4 cup quick-cooking oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
1/4 cup canola oil
1/4 cup reduced-fat sour cream
1 cup fresh or frozen blueberries*
STREUSEL TOPPING:
1/4 cup quick-cooking oats
3 tablespoons all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter or stick margarine
Directions
In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with nonstick cooking spray.
For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Recipe : Apple and Pumpkin Dessert
Ingredients
2 (1 gram) packets sugar substitute
1 teaspoon pumpkin pie spice
1 Granny Smith apple - peeled, cored and chopped
1/4 cup canned pumpkin
2 tablespoons water
Directions
Sprinkle 1/3 packet of sugar substitute and 1/3 teaspoon pumpkin pie spice in the bottom of a microwave-safe bowl. Layer 1/4 of the apple pieces into the bowl; repeat. Spread the pumpkin over the apples. Sprinkle the remaining sugar substitute and pumpkin pie spice on the pumpkin. Top with the remaining apples. Pour the water over the mixture.
Cook in microwave on high for 3 1/2 minutes, stirring every minute.
2 (1 gram) packets sugar substitute
1 teaspoon pumpkin pie spice
1 Granny Smith apple - peeled, cored and chopped
1/4 cup canned pumpkin
2 tablespoons water
Directions
Sprinkle 1/3 packet of sugar substitute and 1/3 teaspoon pumpkin pie spice in the bottom of a microwave-safe bowl. Layer 1/4 of the apple pieces into the bowl; repeat. Spread the pumpkin over the apples. Sprinkle the remaining sugar substitute and pumpkin pie spice on the pumpkin. Top with the remaining apples. Pour the water over the mixture.
Cook in microwave on high for 3 1/2 minutes, stirring every minute.
Recipe : Baked Fennel with Gorgonzola
Ingredients
4 bulbs fennel, untrimmed
1 3/4 cups chicken broth
4 ounces Gorgonzola cheese
2 tablespoons dried bread crumbs
salt to taste
Directions
Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.
Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.
Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.
Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.
Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.
4 bulbs fennel, untrimmed
1 3/4 cups chicken broth
4 ounces Gorgonzola cheese
2 tablespoons dried bread crumbs
salt to taste
Directions
Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.
Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.
Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.
Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.
Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.
Recipe : Breakfast Casserole
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (2 pound) package frozen hash brown potatoes, thawed
1 cup cubed, cooked chicken meat
1 cup diced ham
1 onion, chopped
3/4 cup shredded Cheddar cheese
1 cup crushed potato chips
1/4 cup butter, melted
Directions
Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese. Pour into a lightly greased 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Top with crumbs, and drizzle with melted butter or margarine. Bake for another 15 minutes.
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (2 pound) package frozen hash brown potatoes, thawed
1 cup cubed, cooked chicken meat
1 cup diced ham
1 onion, chopped
3/4 cup shredded Cheddar cheese
1 cup crushed potato chips
1/4 cup butter, melted
Directions
Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese. Pour into a lightly greased 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Top with crumbs, and drizzle with melted butter or margarine. Bake for another 15 minutes.
Recipe : Broccoli with Red Pepper
Ingredients
2 tablespoons vegetable oil
4 cups broccoli florets
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1 sweet red pepper, cut into strips
1 (8 ounce) can sliced water chestnuts, drained
Directions
In a skillet, heat oil over high, Stir-fry broccoli, ginger and garlic until broccoli is crisp-tender, about 2 minutes. Add red pepper and water chestnuts; stir-fry just until heated through, about 1 minute. Serve immediately.
2 tablespoons vegetable oil
4 cups broccoli florets
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1 sweet red pepper, cut into strips
1 (8 ounce) can sliced water chestnuts, drained
Directions
In a skillet, heat oil over high, Stir-fry broccoli, ginger and garlic until broccoli is crisp-tender, about 2 minutes. Add red pepper and water chestnuts; stir-fry just until heated through, about 1 minute. Serve immediately.
Recipe : Antipasto Skewers
Ingredients
10 ounces Havarti cheese, cubed
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt and pepper to taste
1 (6 ounce) jar mushroom caps, drained
6 slices cocktail rye bread, quartered
Directions
Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes.
Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve.
10 ounces Havarti cheese, cubed
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt and pepper to taste
1 (6 ounce) jar mushroom caps, drained
6 slices cocktail rye bread, quartered
Directions
Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes.
Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve.
Recipe : Awesome Sweet Potato Casserole
Ingredients
1 (8 ounce) can crushed pineapple, drained
1/2 (14 ounce) bag flaked coconut, or more to taste
3 cups cooked mashed sweet potatoes
1 cup white sugar
1 teaspoon vanilla extract
1/3 cup milk
1/2 cup butter, melted
1/3 cup all-purpose flour
1 cup firmly packed brown sugar
1/3 cup butter, melted
1 cup finely chopped pecans
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat the pineapple, coconut, sweet potatoes, white sugar, eggs, vanilla extract, milk, and 1/2 cup melted butter together in a large mixing bowl until smooth. Pour mixture into the prepared pan; set aside. Mix the flour, brown sugar, 1/3 cup butter, and pecans in a bowl. Sprinkle pecan mixture over the batter.
Bake in the preheated oven until the casserole is bubbly and the topping is browned, about 30 minutes.
1 (8 ounce) can crushed pineapple, drained
1/2 (14 ounce) bag flaked coconut, or more to taste
3 cups cooked mashed sweet potatoes
1 cup white sugar
1 teaspoon vanilla extract
1/3 cup milk
1/2 cup butter, melted
1/3 cup all-purpose flour
1 cup firmly packed brown sugar
1/3 cup butter, melted
1 cup finely chopped pecans
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat the pineapple, coconut, sweet potatoes, white sugar, eggs, vanilla extract, milk, and 1/2 cup melted butter together in a large mixing bowl until smooth. Pour mixture into the prepared pan; set aside. Mix the flour, brown sugar, 1/3 cup butter, and pecans in a bowl. Sprinkle pecan mixture over the batter.
Bake in the preheated oven until the casserole is bubbly and the topping is browned, about 30 minutes.
Recipe : Beef in Bay Leaf Gravy
Ingredients
4 pounds rump roast
2 carrots, finely chopped
3 stalks celery, finely chopped
1 onion, finely chopped
1 cup white vinegar
2 cups water
salt to taste
1 (16 ounce) container sour cream
Directions
In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.
4 pounds rump roast
2 carrots, finely chopped
3 stalks celery, finely chopped
1 onion, finely chopped
1 cup white vinegar
2 cups water
salt to taste
1 (16 ounce) container sour cream
Directions
In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.
Recipe : Banana Cream Pie with Caramel Drizzle
Ingredients
1 medium banana, sliced
1 (6 ounce) HONEY MAID Graham Pie Crust
2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP French Vanilla Whipped Topping, divided
1/4 cup KRAFT Caramel Topping
Directions
Arrange banana slices on bottom of crust.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spoon into crust.
Refrigerate 4 hours or until set. Top with remaining 1 cup whipped topping just before serving. Drizzle with caramel topping. Store leftover pie in refrigerator.
1 medium banana, sliced
1 (6 ounce) HONEY MAID Graham Pie Crust
2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP French Vanilla Whipped Topping, divided
1/4 cup KRAFT Caramel Topping
Directions
Arrange banana slices on bottom of crust.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spoon into crust.
Refrigerate 4 hours or until set. Top with remaining 1 cup whipped topping just before serving. Drizzle with caramel topping. Store leftover pie in refrigerator.
Recipe : Amish White Bread
Ingredients
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Recipe : Blue Cheese Ball
Ingredients
2 (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1 cup shredded sharp Cheddar cheese
1/4 cup minced onion
1 tablespoon Worcestershire sauce
1 cup chopped walnuts
Directions
In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.
The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.
2 (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1 cup shredded sharp Cheddar cheese
1/4 cup minced onion
1 tablespoon Worcestershire sauce
1 cup chopped walnuts
Directions
In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.
The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.
Recipe : Asparagus Chicken Fajitas
Ingredients
1 pound boneless skinless chicken breasts, cut into strips
3/4 cup fat free Italian-style dressing
1 tablespoon vegetable oil
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup fresh or frozen corn
1/4 cup diced onion
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 (6 inch) flour tortillas, warmed
Directions
Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.
1 pound boneless skinless chicken breasts, cut into strips
3/4 cup fat free Italian-style dressing
1 tablespoon vegetable oil
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup fresh or frozen corn
1/4 cup diced onion
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 (6 inch) flour tortillas, warmed
Directions
Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.
Recipe : Bailey's Banana Colada
Ingredients
2 bananas, broken into chunks
6 fluid ounces banana liqueur
6 fluid ounces Irish cream liqueur
6 fluid ounces coconut cream
6 cups crushed ice
Directions
In a blender combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Note: Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth.
2 bananas, broken into chunks
6 fluid ounces banana liqueur
6 fluid ounces Irish cream liqueur
6 fluid ounces coconut cream
6 cups crushed ice
Directions
In a blender combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Note: Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth.
Recipe : Baked Miniature Pumpkins
Ingredients
1 small sugar pumpkin
1 teaspoon brown sugar
1/2 teaspoon butter
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
1 small sugar pumpkin
1 teaspoon brown sugar
1/2 teaspoon butter
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
Recipe : Almond Butter Icing
Ingredients
1 cup shortening
1 cup butter
5 cups sifted confectioners' sugar
4 1/2 tablespoons milk
1 1/2 teaspoons almond extract
Directions
Cream together the shortening and the butter, add the almond extract and beat until fluffy.
Beat in the confectioners' sugar, one cup at a time. Add the milk alternately with the confectioners' sugar, one tablespoon at a time until the icing reaches the desired consistency. Color and decorate as desired.
1 cup shortening
1 cup butter
5 cups sifted confectioners' sugar
4 1/2 tablespoons milk
1 1/2 teaspoons almond extract
Directions
Cream together the shortening and the butter, add the almond extract and beat until fluffy.
Beat in the confectioners' sugar, one cup at a time. Add the milk alternately with the confectioners' sugar, one tablespoon at a time until the icing reaches the desired consistency. Color and decorate as desired.
Recipe : Authentic Paella Valenciana
Ingredients
1 tablespoon olive oil
1/2 (4 pound) whole chicken, cut into 6 pieces
1/2 (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
1/2 (10 ounce) package frozen green peas
1/2 (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
dried thyme to taste (optional)
dried rosemary to taste (optional)
4 cups uncooked white rice, or as needed
Directions
Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.
1 tablespoon olive oil
1/2 (4 pound) whole chicken, cut into 6 pieces
1/2 (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
1/2 (10 ounce) package frozen green peas
1/2 (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
dried thyme to taste (optional)
dried rosemary to taste (optional)
4 cups uncooked white rice, or as needed
Directions
Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.
Recipe : Broccoli Cheese Layer Bake
Ingredients
2 (16 ounce) packages frozen chopped broccoli
2 (11 ounce) cans condensed cream of Cheddar cheese soup
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups seasoned croutons
Directions
Preheat oven to 350 degrees F (175 degrees C). Cook broccoli in boiling salted water until tender.
Mix cheese and chicken soups in a large bowl. Add 2 cups of croutons; blend together well. Drain broccoli.
In a 15x10x2 inch baking pan, place half the cooked broccoli in a layer. Spoon half the soup mixture over the broccoli. Finish with a second layer of broccoli and top vegetable with remaining soup mix. Cover with aluminum foil.
Bake for 30 minutes or until bubbling.
2 (16 ounce) packages frozen chopped broccoli
2 (11 ounce) cans condensed cream of Cheddar cheese soup
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups seasoned croutons
Directions
Preheat oven to 350 degrees F (175 degrees C). Cook broccoli in boiling salted water until tender.
Mix cheese and chicken soups in a large bowl. Add 2 cups of croutons; blend together well. Drain broccoli.
In a 15x10x2 inch baking pan, place half the cooked broccoli in a layer. Spoon half the soup mixture over the broccoli. Finish with a second layer of broccoli and top vegetable with remaining soup mix. Cover with aluminum foil.
Bake for 30 minutes or until bubbling.
Recipe : Broccoli and Sausage Cavatelli
Ingredients
1 pound spicy Italian sausage
1/2 cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
1/2 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
Directions
In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
In the same skillet, cook garlic in olive oil until golden.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.
1 pound spicy Italian sausage
1/2 cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
1/2 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
Directions
In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
In the same skillet, cook garlic in olive oil until golden.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.
Recipe : Brunch Potato Casserole
Ingredients
4 pounds new potatoes, skinned, cut into 1-inch cubes
1 pound processed cheese food, cubed
2 cups mayonnaise
1 onion, finely chopped
1 pound bacon, cooked crisp and chopped
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted.
In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13x9-inch baking dish.
Bake in a preheated oven for 50 minutes.
4 pounds new potatoes, skinned, cut into 1-inch cubes
1 pound processed cheese food, cubed
2 cups mayonnaise
1 onion, finely chopped
1 pound bacon, cooked crisp and chopped
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted.
In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13x9-inch baking dish.
Bake in a preheated oven for 50 minutes.
Recipe : Arabic Green Beans with Beef
Ingredients
2 tablespoons vegetable oil
2 pounds beef round roast, cubed
2 onions, diced
1/2 cup water
2 pounds fresh green beans, trimmed and halved
1 1/2 teaspoons allspice
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (16 ounce) can canned tomatoes, chopped
1 (15 ounce) can tomato sauce
Directions
Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes. Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally. Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes. Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.
2 tablespoons vegetable oil
2 pounds beef round roast, cubed
2 onions, diced
1/2 cup water
2 pounds fresh green beans, trimmed and halved
1 1/2 teaspoons allspice
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (16 ounce) can canned tomatoes, chopped
1 (15 ounce) can tomato sauce
Directions
Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes. Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally. Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes. Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.
Recipe : African-Style Oxtail Stew
Ingredients
1 cup chopped celery
1 teaspoon minced garlic
1 (6 ounce) can tomato paste
2 cubes beef bouillon
10 cups water
6 whole black peppercorns
2 bay leaves
1/4 cup canola oil
3 pounds beef oxtail, cut into pieces
1 large onion, chopped
salt and pepper to taste
1 (12 ounce) can kidney beans, drained
1/4 cup cornstarch dissolved in
1/2 cup water
Directions
Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.
1 cup chopped celery
1 teaspoon minced garlic
1 (6 ounce) can tomato paste
2 cubes beef bouillon
10 cups water
6 whole black peppercorns
2 bay leaves
1/4 cup canola oil
3 pounds beef oxtail, cut into pieces
1 large onion, chopped
salt and pepper to taste
1 (12 ounce) can kidney beans, drained
1/4 cup cornstarch dissolved in
1/2 cup water
Directions
Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.
Recipe : Best-Ever Meat Loaf
Ingredients
2/3 cup milk
3 slices bread, torn
1/2 cup chopped onion
1/2 cup grated carrot
1 cup shredded Cheddar or mozzarella cheese
1 tablespoon minced fresh parsley
1 teaspoon dried basil, thyme or sage (optional)
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
1/2 cup tomato sauce
1/2 cup packed brown sugar
1 teaspoon prepared mustard
Directions
In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.
Shape into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350 degrees F for 45 minutes.
Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees F, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.
2/3 cup milk
3 slices bread, torn
1/2 cup chopped onion
1/2 cup grated carrot
1 cup shredded Cheddar or mozzarella cheese
1 tablespoon minced fresh parsley
1 teaspoon dried basil, thyme or sage (optional)
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
1/2 cup tomato sauce
1/2 cup packed brown sugar
1 teaspoon prepared mustard
Directions
In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.
Shape into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350 degrees F for 45 minutes.
Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees F, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.
Recipe : Best Ever Butter Cream Frosting
Ingredients
1 egg white
3/4 cup milk
1 cup white sugar
1 cup butter, softened
1 teaspoon vanilla extract
Directions
Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. Will take about 15 to 20 minutes of beating after adding the milk. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.
1 egg white
3/4 cup milk
1 cup white sugar
1 cup butter, softened
1 teaspoon vanilla extract
Directions
Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. Will take about 15 to 20 minutes of beating after adding the milk. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.
Recipe : Bill's Seasoned Ketchup
Ingredients
1 (28 ounce) bottle ketchup
2 teaspoons hot pepper sauce
1 tablespoon cayenne pepper, or to taste
1 tablespoon dried onion granules
2 teaspoons granulated garlic
2 teaspoons chili powder
Directions
In a large bowl, stir together the ketchup, hot pepper sauce, cayenne pepper, dried onion, dried garlic and chili powder. Return to the ketchup bottle or another squeeze bottle and store in the refrigerator. Use as you would ketchup.
1 (28 ounce) bottle ketchup
2 teaspoons hot pepper sauce
1 tablespoon cayenne pepper, or to taste
1 tablespoon dried onion granules
2 teaspoons granulated garlic
2 teaspoons chili powder
Directions
In a large bowl, stir together the ketchup, hot pepper sauce, cayenne pepper, dried onion, dried garlic and chili powder. Return to the ketchup bottle or another squeeze bottle and store in the refrigerator. Use as you would ketchup.
Recipe : Artichoke Chicken
Ingredients
1 (14 ounce) can quartered artichokes, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise*
1 dash garlic powder
4 (4 ounce) boneless, skinless chicken breast halves
Directions
In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11-in. x 7-in. x 2-in. baking dish. Spread with artichoke mixture. Bake, uncovered, at 375 degrees F for 30-35 minutes or until chicken juices run clear.
1 (14 ounce) can quartered artichokes, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise*
1 dash garlic powder
4 (4 ounce) boneless, skinless chicken breast halves
Directions
In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11-in. x 7-in. x 2-in. baking dish. Spread with artichoke mixture. Bake, uncovered, at 375 degrees F for 30-35 minutes or until chicken juices run clear.
Recipe : Baked Salmon II
Ingredients
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
Directions
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
Directions
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Recipe : Avocado Side Dish
Ingredients
1 (8 ounce) package uncooked spaghetti
1 avocado - pitted, peeled, and cubed
1 tablespoon lime juice
1 (15 ounce) can vegetarian chili
1/3 cup sliced green onion
2 large tomatoes, diced
1 teaspoon minced garlic
1/3 cup chopped fresh cilantro
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a small bowl combine avocado and lime juice.
In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro.
Serve pasta topped with chili mixture and avocado.
1 (8 ounce) package uncooked spaghetti
1 avocado - pitted, peeled, and cubed
1 tablespoon lime juice
1 (15 ounce) can vegetarian chili
1/3 cup sliced green onion
2 large tomatoes, diced
1 teaspoon minced garlic
1/3 cup chopped fresh cilantro
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a small bowl combine avocado and lime juice.
In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro.
Serve pasta topped with chili mixture and avocado.
Recipe : A Farewell to Basil Fettuccine
Ingredients
3/4 cup chopped fresh basil
1 1/2 cups all-purpose flour
1 teaspoon olive oil
2 tablespoons water
2 1/2 tablespoons all-purpose flour
Directions
Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
Allow pasta to dry for one hour prior to cooking.
Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
3/4 cup chopped fresh basil
1 1/2 cups all-purpose flour
1 teaspoon olive oil
2 tablespoons water
2 1/2 tablespoons all-purpose flour
Directions
Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
Allow pasta to dry for one hour prior to cooking.
Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
Recipe : Beef and Mushroom Lasagna
Ingredients
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
1 pound ground beef
2 cups Prego� Fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese
Directions
Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
1 pound ground beef
2 cups Prego� Fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese
Directions
Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.
Recipe : Blueberry Party Salad
Ingredients
3 (6 ounce) packages raspberry flavored gelatin mix
3 1/4 cups boiling water
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
1 cup half-and-half
1 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup boiling water
1 (21 ounce) can blueberry pie filling
Directions
In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate until firm.
In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese. Spread over the raspberry gelatin layer.
In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water. Stir in the blueberry pie filling and pour over the cream cheese layer. Chill until serving.
3 (6 ounce) packages raspberry flavored gelatin mix
3 1/4 cups boiling water
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
1 cup half-and-half
1 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup boiling water
1 (21 ounce) can blueberry pie filling
Directions
In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate until firm.
In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese. Spread over the raspberry gelatin layer.
In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water. Stir in the blueberry pie filling and pour over the cream cheese layer. Chill until serving.
Recipe : Blueberry Peach Parfaits
Ingredients
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
2 ripe peaches, peeled and sliced
1 1/2 cups fresh blueberries
Whipped cream
Directions
In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate until chilled.
In six parfait glasses, layer 2 rounded tablespoons of custard, two to three peach slices and 2 tablespoons blueberries; repeat layers. Top with whipped cream.
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
2 ripe peaches, peeled and sliced
1 1/2 cups fresh blueberries
Whipped cream
Directions
In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate until chilled.
In six parfait glasses, layer 2 rounded tablespoons of custard, two to three peach slices and 2 tablespoons blueberries; repeat layers. Top with whipped cream.
Recipe : Bacon Waffles
Ingredients
1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1 1/2 cups milk
1/4 cup butter or margarine, melted
Directions
In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1 1/2 cups milk
1/4 cup butter or margarine, melted
Directions
In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Recipe : Best Green Beans
Ingredients
1/2 pound sliced bacon, diced
4 fresh mushrooms, sliced
1 clove garlic, diced
2 (15.5 ounce) cans French cut green beans
1 1/2 teaspoons soy sauce
Directions
Place bacon into a large saucepan over medium heat. Cook until browned, stirring occasionally. Add the mushrooms and garlic, and reduce the heat to medium-low. Let cook for a few minutes to soften the mushrooms. Stir in the green beans and soy sauce, and heat through.
1/2 pound sliced bacon, diced
4 fresh mushrooms, sliced
1 clove garlic, diced
2 (15.5 ounce) cans French cut green beans
1 1/2 teaspoons soy sauce
Directions
Place bacon into a large saucepan over medium heat. Cook until browned, stirring occasionally. Add the mushrooms and garlic, and reduce the heat to medium-low. Let cook for a few minutes to soften the mushrooms. Stir in the green beans and soy sauce, and heat through.
Recipe : Betsy's Mandarin Orange Salad
Ingredients
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup white sugar
2 teaspoons dried parsley
1 teaspoon salt
1 pinch ground black pepper
1/2 cup sliced almonds
1/4 cup white sugar
1 head red leaf lettuce - rinsed, dried and torn
1 red onion, chopped
1 cup chopped celery
2 (11 ounce) cans mandarin orange segments, drained
Directions
In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup white sugar
2 teaspoons dried parsley
1 teaspoon salt
1 pinch ground black pepper
1/2 cup sliced almonds
1/4 cup white sugar
1 head red leaf lettuce - rinsed, dried and torn
1 red onion, chopped
1 cup chopped celery
2 (11 ounce) cans mandarin orange segments, drained
Directions
In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.
Recipe : Baked French Swirl Toast
Ingredients
1 (16 ounce) Pepperidge Farm� Cinnamon Swirl Bread , cut into cubes
3/4 cup dried cranberries or raisins
3 cups half-and-half or milk
2 teaspoons vanilla extract
Cinnamon sugar or confectioners' sugar
Whipped butter
Pure maple syrup
Directions
Place the bread cubes and cranberries in a greased 3-quart shallow baking dish. Beat the eggs, half-and-half and vanilla in a medium bowl with a fork or whisk. Pour over the bread cubes. Cover the dish and refrigerate for 1 hour or overnight.
Uncover the dish. Bake at 350 degrees F for 45 minutes or until golden brown and set in the center. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup.
1 (16 ounce) Pepperidge Farm� Cinnamon Swirl Bread , cut into cubes
3/4 cup dried cranberries or raisins
3 cups half-and-half or milk
2 teaspoons vanilla extract
Cinnamon sugar or confectioners' sugar
Whipped butter
Pure maple syrup
Directions
Place the bread cubes and cranberries in a greased 3-quart shallow baking dish. Beat the eggs, half-and-half and vanilla in a medium bowl with a fork or whisk. Pour over the bread cubes. Cover the dish and refrigerate for 1 hour or overnight.
Uncover the dish. Bake at 350 degrees F for 45 minutes or until golden brown and set in the center. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup.
Recipe : Banana Bonkers
Ingredients
3 cups fresh grapefruit juice
2 cups lemon sherbet
1 cup crushed ice
Directions
Puree bananas in a blender or food processor. In a gallon pitcher combine pureed bananas, grapefruit juice, lemon sherbet and crushed ice. Stir and serve.
3 cups fresh grapefruit juice
2 cups lemon sherbet
1 cup crushed ice
Directions
Puree bananas in a blender or food processor. In a gallon pitcher combine pureed bananas, grapefruit juice, lemon sherbet and crushed ice. Stir and serve.
Recipe : Banana Berry Smoothie III
Ingredients
1 banana, frozen and chunked
1 cup frozen raspberries
3/4 cup orange juice
1/4 cup vanilla yogurt
Directions
In a blender, combine banana, raspberries, orange juice and yogurt. Blend until smooth. Pour into glasses and serve.
1 banana, frozen and chunked
1 cup frozen raspberries
3/4 cup orange juice
1/4 cup vanilla yogurt
Directions
In a blender, combine banana, raspberries, orange juice and yogurt. Blend until smooth. Pour into glasses and serve.
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