Ingredients
4 1/2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
2/3 cup packed brown sugar
1/2 cup all-purpose flour
2 teaspoons milk
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
4 large Granny Smith apple - peeled, cored and chopped
2 large carrots, peeled and shredded
1 cup raisins
2 cups rolled oats
1 cup wheat bran
1 cup packed brown sugar
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
1/2 cup melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.
Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.
Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.
Thursday, June 23, 2011
Recipe : Artichoke-Red Pepper Tossed Salad
Ingredients
1 head iceberg lettuce, torn
1 head romaine, torn
1 (14 ounce) can water packed artichoke hearts, drained and chopped
2 medium sweet red peppers, julienned
1/2 cup thinly sliced red onion
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons sugar
1 teaspoon seasoned salt
1/2 cup shredded Parmesan cheese
Directions
In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and seasoned salt; cover and shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.
1 head iceberg lettuce, torn
1 head romaine, torn
1 (14 ounce) can water packed artichoke hearts, drained and chopped
2 medium sweet red peppers, julienned
1/2 cup thinly sliced red onion
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons sugar
1 teaspoon seasoned salt
1/2 cup shredded Parmesan cheese
Directions
In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and seasoned salt; cover and shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.
Recipe : Broccoli and Provolone Quiche
Ingredients
3 cups broccoli florets
3 tablespoons olive oil
2 cloves garlic, peeled and minced
1 medium onion, finely chopped
1/4 teaspoon red pepper flakes
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 egg yolk, beaten
1 pint heavy cream
salt and pepper to taste
1 cup shredded provolone cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.
Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust.
In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone.
Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
3 cups broccoli florets
3 tablespoons olive oil
2 cloves garlic, peeled and minced
1 medium onion, finely chopped
1/4 teaspoon red pepper flakes
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 egg yolk, beaten
1 pint heavy cream
salt and pepper to taste
1 cup shredded provolone cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.
Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust.
In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone.
Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Recipe : Best Chocolate Chip Cookies
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Recipe : Awesome Steak Marinade
Ingredients
1 1/2 cups steak sauce
1 tablespoon soy sauce
1/3 cup Italian-style salad dressing
1/3 cup honey
1/2 teaspoon garlic powder
Directions
Into a blender pour in the steak sauce, soy sauce, Italian-style dressing, honey, and garlic powder. Blend for 10 seconds. Pour over any type of steak, cover, and let sit overnight; turning occasionally to coat all sides.
1 1/2 cups steak sauce
1 tablespoon soy sauce
1/3 cup Italian-style salad dressing
1/3 cup honey
1/2 teaspoon garlic powder
Directions
Into a blender pour in the steak sauce, soy sauce, Italian-style dressing, honey, and garlic powder. Blend for 10 seconds. Pour over any type of steak, cover, and let sit overnight; turning occasionally to coat all sides.
Recipe : Anise Biscotti
Ingredients
2 cups white sugar
1 cup butter, softened
4 1/2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup brandy
1 1/2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup almonds
2 tablespoons anise seed
Directions
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.
2 cups white sugar
1 cup butter, softened
4 1/2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup brandy
1 1/2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup almonds
2 tablespoons anise seed
Directions
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.
Recipe : Blueberry-Orange Muffins
Ingredients
1 cup quick rolled oats
1 cup orange juice
1 teaspoon grated orange zest
1 cup vegetable oil
3 eggs, beaten
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 cups fresh blueberries
1/2 cup finely chopped nuts
3 tablespoons sugar
1/2 teaspoon cinnamon
Directions
Mix oats, orange juice and zest; blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for about 15 to 18 minutes, or until lightly browned.
1 cup quick rolled oats
1 cup orange juice
1 teaspoon grated orange zest
1 cup vegetable oil
3 eggs, beaten
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 cups fresh blueberries
1/2 cup finely chopped nuts
3 tablespoons sugar
1/2 teaspoon cinnamon
Directions
Mix oats, orange juice and zest; blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for about 15 to 18 minutes, or until lightly browned.
Recipe : Apple Chutney
Ingredients
15 tart apples - peeled, cored, and finely chopped
1 yellow onion, quartered
3 (1 inch) pieces fresh ginger root, peeled
1 cup white wine vinegar
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Directions
In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.
15 tart apples - peeled, cored, and finely chopped
1 yellow onion, quartered
3 (1 inch) pieces fresh ginger root, peeled
1 cup white wine vinegar
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Directions
In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.
Recipe : Beer Battered Onion Rings
Ingredients
2 cups all-purpose flour
1 egg, beaten
2 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons dried oregano
salt and pepper to taste
3 large onions, sliced into rings
1 cup oil for frying
Directions
In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.
2 cups all-purpose flour
1 egg, beaten
2 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons dried oregano
salt and pepper to taste
3 large onions, sliced into rings
1 cup oil for frying
Directions
In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.
Recipe : Baked Fake Steak with Gravy
Ingredients
3 pounds ground beef
17 saltine crackers, finely crushed
1/2 cup milk
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/4 teaspoon ground black pepper
1 pinch salt, or to taste
1/2 cup all-purpose flour
1 tablespoon vegetable oil
1 1/2 cups water
1 (10.75 ounce) can condensed beef and mushroom soup
1 (.75 ounce) packet dry brown gravy mix
Directions
In a large bowl, mix together the ground beef, saltine crackers and milk. Season with garlic powder, onion powder, salt and pepper, and mix until well blended. Line a 10x15 inch jellyroll pan with waxed paper. Press the beef mixture firmly into the pan. Cover with plastic wrap, and refrigerate 8 to 10 hours, or overnight.
Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap from meat, and rub flour over the top side of the beef. Flip out of the pan onto waxed paper, and rub flour on the other side as well. Cut into pieces (I use a pizza cutter).
Heat oil in a large heavy skillet over medium-high heat. Fry the meat until browned on each side, turning only once. Remove to a 9x13 inch baking dish. In a medium bowl, mix together the water, condensed soup, and gravy mix. Pour over the meat in the dish. Cover the dish loosely with aluminum foil.
Bake for 1 hour in the preheated oven. Serve fake steak and gravy with potatoes, rice, or noodles.
3 pounds ground beef
17 saltine crackers, finely crushed
1/2 cup milk
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/4 teaspoon ground black pepper
1 pinch salt, or to taste
1/2 cup all-purpose flour
1 tablespoon vegetable oil
1 1/2 cups water
1 (10.75 ounce) can condensed beef and mushroom soup
1 (.75 ounce) packet dry brown gravy mix
Directions
In a large bowl, mix together the ground beef, saltine crackers and milk. Season with garlic powder, onion powder, salt and pepper, and mix until well blended. Line a 10x15 inch jellyroll pan with waxed paper. Press the beef mixture firmly into the pan. Cover with plastic wrap, and refrigerate 8 to 10 hours, or overnight.
Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap from meat, and rub flour over the top side of the beef. Flip out of the pan onto waxed paper, and rub flour on the other side as well. Cut into pieces (I use a pizza cutter).
Heat oil in a large heavy skillet over medium-high heat. Fry the meat until browned on each side, turning only once. Remove to a 9x13 inch baking dish. In a medium bowl, mix together the water, condensed soup, and gravy mix. Pour over the meat in the dish. Cover the dish loosely with aluminum foil.
Bake for 1 hour in the preheated oven. Serve fake steak and gravy with potatoes, rice, or noodles.
Recipe : Basil-Pesto Almonds
Ingredients
2 egg whites
1/4 cup packed whole basil leaves
2 cups whole natural almonds
1/4 cup freshly grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon garlic powder
Directions
Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper and set aside. Combine the egg whites and basil in a blender; process on low speed until mixture is pureed. Toss egg white mixture with the almonds. Drain in a colander. Stir together cheese, salt and garlic powder in a medium bowl. Add drained almonds and toss to coat.
Place almonds in a single layer on prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Cool completely and store in an airtight container.
2 egg whites
1/4 cup packed whole basil leaves
2 cups whole natural almonds
1/4 cup freshly grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon garlic powder
Directions
Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper and set aside. Combine the egg whites and basil in a blender; process on low speed until mixture is pureed. Toss egg white mixture with the almonds. Drain in a colander. Stir together cheese, salt and garlic powder in a medium bowl. Add drained almonds and toss to coat.
Place almonds in a single layer on prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Cool completely and store in an airtight container.
Recipe : Bacon Wrapped Hotdogs
Ingredients
10 hot dogs, cut into thirds
15 slices bacon, cut in half
1/2 cup packed brown sugar
Directions
Wrap 1/2 slice of bacon around each piece of hot dog. Secure the bacon with a toothpick.
Place hot dogs into a slow cooker on low heat. Pour brown sugar over hot dogs, let cook for 5 to 6 hours; until the bacon is cooked.
10 hot dogs, cut into thirds
15 slices bacon, cut in half
1/2 cup packed brown sugar
Directions
Wrap 1/2 slice of bacon around each piece of hot dog. Secure the bacon with a toothpick.
Place hot dogs into a slow cooker on low heat. Pour brown sugar over hot dogs, let cook for 5 to 6 hours; until the bacon is cooked.
Recipe : Arabic Cookies
Ingredients
1 cup butter
1 cup shortening
1 cup shredded coconut
4 cups rolled oats
2 cups white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup boiling water
Directions
Set aside boiled water and cool until lukewarm. Mix butter, shortening, coconut, oats, sugar, flour, baking powder, baking soda and salt with fingers until dough reaches the consistency of pie crust. Add lukewarm water and work into dough.
Make dough into one inch balls. Flatten with a fork or fancy bottomed glass for imprint.
Place on greased cookie sheets and bake at 400 degrees F (205 degrees C) for 10 minutes.
1 cup butter
1 cup shortening
1 cup shredded coconut
4 cups rolled oats
2 cups white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup boiling water
Directions
Set aside boiled water and cool until lukewarm. Mix butter, shortening, coconut, oats, sugar, flour, baking powder, baking soda and salt with fingers until dough reaches the consistency of pie crust. Add lukewarm water and work into dough.
Make dough into one inch balls. Flatten with a fork or fancy bottomed glass for imprint.
Place on greased cookie sheets and bake at 400 degrees F (205 degrees C) for 10 minutes.
Recipe : Avocado Mango Salsa
Ingredients
1 avocado - peeled, pitted and diced
1 lime, juiced
1 mango - peeled, seeded and diced
1 small red onion, chopped
1 habanero pepper, seeded and chopped
1 tablespoon chopped fresh cilantro
salt to taste
Directions
Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.
1 avocado - peeled, pitted and diced
1 lime, juiced
1 mango - peeled, seeded and diced
1 small red onion, chopped
1 habanero pepper, seeded and chopped
1 tablespoon chopped fresh cilantro
salt to taste
Directions
Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.
Recipe : Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles
Ingredients
2 (10.75 ounce) cans condensed cream of celery soup
2 (10.5 ounce) cans condensed French onion soup
1 (16 ounce) container sour cream
6 pounds frozen Italian-style meatballs
2 (16 ounce) packages uncooked egg noodles
1/2 cup butter
Directions
In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
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 large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.
2 (10.75 ounce) cans condensed cream of celery soup
2 (10.5 ounce) cans condensed French onion soup
1 (16 ounce) container sour cream
6 pounds frozen Italian-style meatballs
2 (16 ounce) packages uncooked egg noodles
1/2 cup butter
Directions
In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
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 large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.
Recipe : Barbecue Chicken Wings
Ingredients
3 pounds whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon paprika
4 garlic cloves, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
Directions
Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until juices run clear.
In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.
3 pounds whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon paprika
4 garlic cloves, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
Directions
Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until juices run clear.
In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.
Recipe : Apricot-Glazed Spareribs
Ingredients
6 pounds pork spareribs cut into 2-rib portions
4 cloves garlic, crushed
1 cup Smucker's� Apricot Preserves
1/4 cup chopped onion
1/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 tablespoon CRISCO� Oil
1 teaspoon soy sauce
1 teaspoon ginger
1/2 teaspoon salt
Directions
Early in day or day ahead: In very large saucepot or Dutch oven, combine pork spareribs and garlic; cover with water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until spareribs are fork-tender. Remove ribs to platter; cover and refrigerate.
Meanwhile, prepare apricot glaze: combine SMUCKER'S� preserves, onion, ketchup, brown sugar, oil, soy sauce, ginger and salt in small saucepan; mix well. Heat to boiling; boil 1 minute. Cover and refrigerate apricot glaze.
About 1 hour before serving: heat grill. When ready to barbecue, place cooked spareribs on grill over medium heat. Cook 12 to 15 minutes or until heated through, turning spareribs often. Brush occasionally with apricot glaze during last 10 minutes of cooking.
6 pounds pork spareribs cut into 2-rib portions
4 cloves garlic, crushed
1 cup Smucker's� Apricot Preserves
1/4 cup chopped onion
1/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 tablespoon CRISCO� Oil
1 teaspoon soy sauce
1 teaspoon ginger
1/2 teaspoon salt
Directions
Early in day or day ahead: In very large saucepot or Dutch oven, combine pork spareribs and garlic; cover with water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until spareribs are fork-tender. Remove ribs to platter; cover and refrigerate.
Meanwhile, prepare apricot glaze: combine SMUCKER'S� preserves, onion, ketchup, brown sugar, oil, soy sauce, ginger and salt in small saucepan; mix well. Heat to boiling; boil 1 minute. Cover and refrigerate apricot glaze.
About 1 hour before serving: heat grill. When ready to barbecue, place cooked spareribs on grill over medium heat. Cook 12 to 15 minutes or until heated through, turning spareribs often. Brush occasionally with apricot glaze during last 10 minutes of cooking.
Recipe : Bar Stool Pretzels
Ingredients
1 cup butter
2 tablespoons Worcestershire sauce
2 tablespoons garlic powder
1 (1 ounce) envelope dry onion soup mix
1 dash hot pepper sauce (e.g. Tabasco™)
20 ounces sourdough pretzels
Directions
Preheat the oven to 250 degrees F (120 degrees C).
Melt the butter in a saucepan over medium heat. Stir in the Worcestershire sauce, garlic powder, onion soup mix and hot pepper sauce. Coat pretzels in the mixture by dipping or brushing and place on a baking sheet.
Bake for 1 hour in the preheated oven, stirring every 15 minutes. Cool, then serve or store in an airtight container.
1 cup butter
2 tablespoons Worcestershire sauce
2 tablespoons garlic powder
1 (1 ounce) envelope dry onion soup mix
1 dash hot pepper sauce (e.g. Tabasco™)
20 ounces sourdough pretzels
Directions
Preheat the oven to 250 degrees F (120 degrees C).
Melt the butter in a saucepan over medium heat. Stir in the Worcestershire sauce, garlic powder, onion soup mix and hot pepper sauce. Coat pretzels in the mixture by dipping or brushing and place on a baking sheet.
Bake for 1 hour in the preheated oven, stirring every 15 minutes. Cool, then serve or store in an airtight container.
Recipe : Blackened Green Beans
Ingredients
2 pounds bacon, chopped
1/2 onion, chopped
salt and pepper to taste
1 teaspoon minced garlic
3 pounds fresh green beans, trimmed
Directions
Heat a large pot over medium-high heat. Add bacon, onion and garlic, and cook until browned. Gradually stir in the green beans, stirring to coat with bacon grease. Reduce heat to low, cover, and cook for 5 to 6 hours, stirring occasionally to prevent sticking.
2 pounds bacon, chopped
1/2 onion, chopped
salt and pepper to taste
1 teaspoon minced garlic
3 pounds fresh green beans, trimmed
Directions
Heat a large pot over medium-high heat. Add bacon, onion and garlic, and cook until browned. Gradually stir in the green beans, stirring to coat with bacon grease. Reduce heat to low, cover, and cook for 5 to 6 hours, stirring occasionally to prevent sticking.
Recipe : Broccoli Bean Pasta
Ingredients
10 cups water
6 ounces uncooked small pasta shells
3 cups broccoli florets
3 garlic cloves, minced
2 tablespoons olive or canola oil
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
2/3 cup white wine or vegetable broth
1/8 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 cup fat-free evaporated milk
1/2 cup shredded Parmesan cheese, divided
Directions
In a large saucepan, bring water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender. Meanwhile, in a large nonstick skillet, saute garlic in oil for 1 minute. Add the beans, wine or broth and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.
Drain pasta and broccoli; keep warm. Combine cornstarch, salt and milk until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Add pasta mixture; toss to coat. Sprinkle with remaining cheese.
10 cups water
6 ounces uncooked small pasta shells
3 cups broccoli florets
3 garlic cloves, minced
2 tablespoons olive or canola oil
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
2/3 cup white wine or vegetable broth
1/8 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 cup fat-free evaporated milk
1/2 cup shredded Parmesan cheese, divided
Directions
In a large saucepan, bring water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender. Meanwhile, in a large nonstick skillet, saute garlic in oil for 1 minute. Add the beans, wine or broth and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.
Drain pasta and broccoli; keep warm. Combine cornstarch, salt and milk until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Add pasta mixture; toss to coat. Sprinkle with remaining cheese.
Recipe : Aloo Gobi Masala (Cauliflower and Potato Curry)
Ingredients
1 head cauliflower, cut into 1-inch florets
3 potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon cumin seeds
2 tomatoes, diced
1 onion, chopped
1 teaspoon salt
1 teaspoon curry powder
Directions
Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.
1 head cauliflower, cut into 1-inch florets
3 potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon cumin seeds
2 tomatoes, diced
1 onion, chopped
1 teaspoon salt
1 teaspoon curry powder
Directions
Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.
Recipe : Beer-Baked Irish Beef
Ingredients
6 slices bacon, diced
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground allspice
2 1/2 pounds cubed beef stew meat
4 carrots, peeled and cut diagonally into 1-inch pieces
4 large onions, cut into eighths
2 cloves garlic, chopped
1/4 cup minced fresh parsley
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1 (12 fluid ounce) can or bottle Irish stout beer
Directions
Place the bacon in a large nonstick skillet, and cook over medium heat until crisp and brown. Remove the bacon pieces and set aside, leaving the drippings in the skillet.
Place the flour, salt, black pepper, and allspice in a large plastic zipper bag, and shake a few times to combine. Place the beef stew meat into the bag, and shake to coat the meat with flour mixture. Place the meat pieces in the skillet with the bacon drippings, and cook the meat until brown on all sides.
Remove the browned meat to a slow cooker, and add the carrots, onions, garlic, parsley, rosemary, marjoram, and bay leaf to the cooker.
Pour the beer into the skillet, and bring to a boil over medium-low heat, scraping all the browned bits of flavor from the bottom of the skillet. Pour the beer into the slow cooker, over the meat and vegetables. Cover, and cook on Medium setting until the meat is very tender, 4 to 5 hours.
Before serving, remove the bay leaf, and sprinkle the stew with the reserved bacon pieces.
6 slices bacon, diced
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground allspice
2 1/2 pounds cubed beef stew meat
4 carrots, peeled and cut diagonally into 1-inch pieces
4 large onions, cut into eighths
2 cloves garlic, chopped
1/4 cup minced fresh parsley
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1 (12 fluid ounce) can or bottle Irish stout beer
Directions
Place the bacon in a large nonstick skillet, and cook over medium heat until crisp and brown. Remove the bacon pieces and set aside, leaving the drippings in the skillet.
Place the flour, salt, black pepper, and allspice in a large plastic zipper bag, and shake a few times to combine. Place the beef stew meat into the bag, and shake to coat the meat with flour mixture. Place the meat pieces in the skillet with the bacon drippings, and cook the meat until brown on all sides.
Remove the browned meat to a slow cooker, and add the carrots, onions, garlic, parsley, rosemary, marjoram, and bay leaf to the cooker.
Pour the beer into the skillet, and bring to a boil over medium-low heat, scraping all the browned bits of flavor from the bottom of the skillet. Pour the beer into the slow cooker, over the meat and vegetables. Cover, and cook on Medium setting until the meat is very tender, 4 to 5 hours.
Before serving, remove the bay leaf, and sprinkle the stew with the reserved bacon pieces.
Recipe : Barbecued Taco Salad
Ingredients
1 pound ground beef
1 medium onion, chopped
1 (8 ounce) jar process cheese sauce
1/2 cup barbecue sauce
1 tablespoon chili powder
6 lettuce leaves
3 cups shredded lettuce
3 medium tomatoes, chopped
3 cups corn chips
Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese sauce, barbecue sauce and chili powder. Cook and stir over low heat until cheese is melted. Place each lettuce leaf on a plate. Top with shredded lettuce, beef mixture, tomatoes and corn chips. Serve immediately.
1 pound ground beef
1 medium onion, chopped
1 (8 ounce) jar process cheese sauce
1/2 cup barbecue sauce
1 tablespoon chili powder
6 lettuce leaves
3 cups shredded lettuce
3 medium tomatoes, chopped
3 cups corn chips
Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese sauce, barbecue sauce and chili powder. Cook and stir over low heat until cheese is melted. Place each lettuce leaf on a plate. Top with shredded lettuce, beef mixture, tomatoes and corn chips. Serve immediately.
Recipe : Applesauce Cake
Ingredients
1 cup all-purpose flour
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/4 cup water
1/4 cup fat-free plain yogurt
2 egg whites, beaten
1/2 teaspoon almond extract
1/4 cup raisins
1/4 cup confectioners' sugar
1 teaspoon water
Directions
In a large bowl, combine the first eight ingredients. Combine the applesauce, water, yogurt, egg whites and almond extract. stir into the dry ingredients just until moistened. Fold in raisins.
Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For drizzle, in a bowl, whisk confectioners' sugar and water until smooth. Drizzle over cake.
1 cup all-purpose flour
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/4 cup water
1/4 cup fat-free plain yogurt
2 egg whites, beaten
1/2 teaspoon almond extract
1/4 cup raisins
1/4 cup confectioners' sugar
1 teaspoon water
Directions
In a large bowl, combine the first eight ingredients. Combine the applesauce, water, yogurt, egg whites and almond extract. stir into the dry ingredients just until moistened. Fold in raisins.
Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For drizzle, in a bowl, whisk confectioners' sugar and water until smooth. Drizzle over cake.
Recipe : Best Screwdriver
Ingredients
1 (1.5 fluid ounce) jigger good quality vodka
6 fluid ounces pulp-free pure premium orange juice
ice cubes
Directions
Pour the orange juice into a glass with ice, then pour in the shot of vodka. Stir and serve.
1 (1.5 fluid ounce) jigger good quality vodka
6 fluid ounces pulp-free pure premium orange juice
ice cubes
Directions
Pour the orange juice into a glass with ice, then pour in the shot of vodka. Stir and serve.
Recipe : Buttermilk Syrup
Ingredients
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
Directions
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
Directions
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.
Recipe : Beau Monde™ Dip
Ingredients
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon minced onion
1 teaspoon Beau Monde ™ seasoning
1 teaspoon dried dill weed
1 teaspoon dried parsley
Directions
In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde ™ seasoning, dill, and dried parsley. Chill before serving.
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon minced onion
1 teaspoon Beau Monde ™ seasoning
1 teaspoon dried dill weed
1 teaspoon dried parsley
Directions
In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde ™ seasoning, dill, and dried parsley. Chill before serving.
Recipe : Apricot Walnut Bread
Ingredients
4 egg whites
2/3 cup water
1/2 cup orange juice
1/4 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup oat bran hot cereal, uncooked
1/2 cup chopped dried apricots
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup chopped walnuts
Directions
In a bowl, combine the first five ingredients. Stir in oat bran and apricots. Combine flour, brown sugar, baking powder and soda; stir into apricot mixture just until moistened. Fold in nuts. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 50-55 minutes or until bread tests done. Cool in pan 10 minutes; remove to wire rack.
4 egg whites
2/3 cup water
1/2 cup orange juice
1/4 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup oat bran hot cereal, uncooked
1/2 cup chopped dried apricots
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup chopped walnuts
Directions
In a bowl, combine the first five ingredients. Stir in oat bran and apricots. Combine flour, brown sugar, baking powder and soda; stir into apricot mixture just until moistened. Fold in nuts. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 50-55 minutes or until bread tests done. Cool in pan 10 minutes; remove to wire rack.
Recipe : Blueberry Anadama Bread
Ingredients
1/4 cup cornmeal
1 cup boiling water
1 tablespoon margarine
1/4 cup molasses
1 egg, beaten
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
2 cups frozen blueberries, dry pack
Directions
Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
Dissolve yeast in warm water (110 degrees F).
When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.
1/4 cup cornmeal
1 cup boiling water
1 tablespoon margarine
1/4 cup molasses
1 egg, beaten
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
2 cups frozen blueberries, dry pack
Directions
Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
Dissolve yeast in warm water (110 degrees F).
When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.
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