Ingredients
1 pound bacon, diced
1 tablespoon butter
20 small boiling onions, peeled
3 cloves garlic, minced
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
16 ounces dark beer
1/2 bunch fresh parsley, chopped
1 lemon, juiced and zested
1 tablespoon grated lemon zest
Directions
Blanch the bacon for 1 minute in boiling water. Drain.
Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture from pot, and set aside.
Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.
Thursday, July 7, 2011
Recipe : Black Bean and Corn Pasta with Chicken
Ingredients
1 (16 ounce) package jumbo pasta shells
1 cup fresh corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with juice
salt and pepper to taste
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
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 large skillet over low heat, cook corn and black beans, 2 minutes. Stir in the tomatoes, reserving their juice. Season with salt and pepper, and cook 2 minutes more. Pour in enough tomato juice to cover and season with hot pepper sauce and Worcestershire. Increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes. Spoon over cooked pasta.
1 (16 ounce) package jumbo pasta shells
1 cup fresh corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with juice
salt and pepper to taste
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
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 large skillet over low heat, cook corn and black beans, 2 minutes. Stir in the tomatoes, reserving their juice. Season with salt and pepper, and cook 2 minutes more. Pour in enough tomato juice to cover and season with hot pepper sauce and Worcestershire. Increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes. Spoon over cooked pasta.
Recipe : Blue Moon Salad
Ingredients
2 cups coarsely chopped cabbage
1/2 cup thinly sliced radishes
1 cup Red Delicious apples - peeled, cored and chopped
4 ounces blue cheese, crumbled
1 tablespoon olive oil
1/4 cup white wine vinegar
Directions
In a large serving bowl, combine the cabbage, radishes, and apple. Pour in the olive oil, and toss to coat. Add blue cheese, then mix in the vinegar. Chill until serving.
2 cups coarsely chopped cabbage
1/2 cup thinly sliced radishes
1 cup Red Delicious apples - peeled, cored and chopped
4 ounces blue cheese, crumbled
1 tablespoon olive oil
1/4 cup white wine vinegar
Directions
In a large serving bowl, combine the cabbage, radishes, and apple. Pour in the olive oil, and toss to coat. Add blue cheese, then mix in the vinegar. Chill until serving.
Recipe : Blackberry with Red Wine Sorbet
Ingredients
3/4 cup white sugar
1/2 cup water
1 1/2 pounds fresh blackberries
1/2 cup semi-dry fruity red wine, such as Sangiovese
Directions
Heat the sugar and water together in a small saucepan over medium-low heat; cook and stir until the sugar is dissolved completely, making a simple syrup. Set aside to cool.
Puree the blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp. Whisk the strained blackberry juice, the cooled simple syrup, and the red wine together in a bowl; chill in refrigerator until cold.
Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions
3/4 cup white sugar
1/2 cup water
1 1/2 pounds fresh blackberries
1/2 cup semi-dry fruity red wine, such as Sangiovese
Directions
Heat the sugar and water together in a small saucepan over medium-low heat; cook and stir until the sugar is dissolved completely, making a simple syrup. Set aside to cool.
Puree the blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp. Whisk the strained blackberry juice, the cooled simple syrup, and the red wine together in a bowl; chill in refrigerator until cold.
Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions
Recipe : Asparagus Spaghetti Pie
Ingredients
1 (7 ounce) package spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted
1 cup cubed fully cooked ham
1 (10 ounce) package frozen asparagus spears, thawed and cut into 1-inch pieces
1 (4.5 ounce) jar sliced mushrooms, drained
1 1/2 cups shredded Swiss cheese
1/2 cup sour cream
1 teaspoon dill weed
1 teaspoon minced chives
Directions
In a large bowl, beat eggs; add the spaghetti, Parmesan cheese and butter; mix well. Press onto the bottom and up the sides of a greased 10-in. pie plate. Combine ham, asparagus and mushrooms; spoon into crust. Sprinkle with Swiss cheese. Beat eggs, sour cream, dill and chives; pour over cheese. Bake at 350 degrees F for 35-40 minutes or until crust is set and center is lightly browned. Let stand for 10 minutes before serving.
1 (7 ounce) package spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted
1 cup cubed fully cooked ham
1 (10 ounce) package frozen asparagus spears, thawed and cut into 1-inch pieces
1 (4.5 ounce) jar sliced mushrooms, drained
1 1/2 cups shredded Swiss cheese
1/2 cup sour cream
1 teaspoon dill weed
1 teaspoon minced chives
Directions
In a large bowl, beat eggs; add the spaghetti, Parmesan cheese and butter; mix well. Press onto the bottom and up the sides of a greased 10-in. pie plate. Combine ham, asparagus and mushrooms; spoon into crust. Sprinkle with Swiss cheese. Beat eggs, sour cream, dill and chives; pour over cheese. Bake at 350 degrees F for 35-40 minutes or until crust is set and center is lightly browned. Let stand for 10 minutes before serving.
Recipe : Broiled Chicken with Roasted Garlic Sauce
Ingredients
1 medium head garlic
1 tablespoon olive oil
4 skinless, boneless chicken breasts
1/2 cup white wine
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C).
Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed. Change oven setting to broil (375 degrees F, 190 degrees C). Let garlic cool.
To prepare chicken, place in a 9x13 inch baking dish and splash both sides with white wine. Broil for 25 minutes or until chicken is cooked through and juices run clear.
Meanwhile, place butter or margarine and milk in a large skillet and heat over medium heat until warm. Stir in the flour and cheese. Stir over medium heat until sauce begins to thicken. Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a boil; reduce heat and stir to control thickening. If desired, pour sauce over cooked rice or pasta and top with broiled chicken. Enjoy!
1 medium head garlic
1 tablespoon olive oil
4 skinless, boneless chicken breasts
1/2 cup white wine
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C).
Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed. Change oven setting to broil (375 degrees F, 190 degrees C). Let garlic cool.
To prepare chicken, place in a 9x13 inch baking dish and splash both sides with white wine. Broil for 25 minutes or until chicken is cooked through and juices run clear.
Meanwhile, place butter or margarine and milk in a large skillet and heat over medium heat until warm. Stir in the flour and cheese. Stir over medium heat until sauce begins to thicken. Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a boil; reduce heat and stir to control thickening. If desired, pour sauce over cooked rice or pasta and top with broiled chicken. Enjoy!
Recipe : BREAKSTONE'S Creamy Berry-Topped Dessert
Ingredients
3 cups flour
1/4 teaspoon baking soda
1 cup butter or margarine, softened
2 1/4 cups sugar
2 tablespoons vanilla
1 (16 ounce) container BREAKSTONE'S Sour Cream
1/4 cup packed light brown sugar
2 cups fresh strawberries, sliced
1/4 cup strawberry preserves
2 cups blueberries
Directions
Preheat over to 325 degrees F.
Prepare cake batter: mix flour and baking soda until well blended; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, mixing well after each addition. Add flour mixture alternately with 1 cup of sour cream, beating until well blended after each addition.
Spoon into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Bake 1 hour 15 minutes or until toothpick inserted near center comes out clean.
Meanwhile mix remaining sour cream and sugar. Refrigerate until ready to serve.
Combine strawberries and preserves. Let stand at room temperature 30 min.
Spoon sour cream mixture over cake slices just before serving; top with strawberry mixture and blueberries.
3 cups flour
1/4 teaspoon baking soda
1 cup butter or margarine, softened
2 1/4 cups sugar
2 tablespoons vanilla
1 (16 ounce) container BREAKSTONE'S Sour Cream
1/4 cup packed light brown sugar
2 cups fresh strawberries, sliced
1/4 cup strawberry preserves
2 cups blueberries
Directions
Preheat over to 325 degrees F.
Prepare cake batter: mix flour and baking soda until well blended; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, mixing well after each addition. Add flour mixture alternately with 1 cup of sour cream, beating until well blended after each addition.
Spoon into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Bake 1 hour 15 minutes or until toothpick inserted near center comes out clean.
Meanwhile mix remaining sour cream and sugar. Refrigerate until ready to serve.
Combine strawberries and preserves. Let stand at room temperature 30 min.
Spoon sour cream mixture over cake slices just before serving; top with strawberry mixture and blueberries.
Recipe : Baked Garlic Parmesan Chicken
Ingredients
2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Recipe : Almond Buttercrunch Candy I
Ingredients
2 (11.5 ounce) packages milk chocolate chips, divided
2 cups butter
1 pound brown sugar
1 cup blanched slivered almonds, divided
Directions
Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.
Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside.
In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.
Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate.
Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.
2 (11.5 ounce) packages milk chocolate chips, divided
2 cups butter
1 pound brown sugar
1 cup blanched slivered almonds, divided
Directions
Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.
Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside.
In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.
Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate.
Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.
Recipe : Basil Garlic Crescents
Ingredients
1/2 cup small curd cottage cheese
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 1/2 cups all-purpose flour
2 tablespoons olive oil
1 cup grated Parmesan cheese
2 tablespoons minced fresh basil
1 teaspoon garlic powder
Directions
In a food processor, combine cottage cheese, butter and cream cheese; cover and process until smooth. Add flour; cover and process until mixture forms a ball.
Divide dough into two portions. On a floured surface, roll each portion into a 10-in. circle. Brush with oil. Sprinkle with Parmesan cheese, basil and garlic powder. Cut each circle into 12 wedges.
Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends of each to form a crescent shape. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks; serve warm.
1/2 cup small curd cottage cheese
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 1/2 cups all-purpose flour
2 tablespoons olive oil
1 cup grated Parmesan cheese
2 tablespoons minced fresh basil
1 teaspoon garlic powder
Directions
In a food processor, combine cottage cheese, butter and cream cheese; cover and process until smooth. Add flour; cover and process until mixture forms a ball.
Divide dough into two portions. On a floured surface, roll each portion into a 10-in. circle. Brush with oil. Sprinkle with Parmesan cheese, basil and garlic powder. Cut each circle into 12 wedges.
Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends of each to form a crescent shape. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks; serve warm.
Recipe : Beer Battered Chicken
Ingredients
1 1/2 pounds boneless, skinless chicken breast halves
1 cup all-purpose flour
1 teaspoon baking powder
2 eggs, beaten
1/2 cup cold beer
3 cups oil for frying
1/2 cup all-purpose flour
Directions
Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.
1 1/2 pounds boneless, skinless chicken breast halves
1 cup all-purpose flour
1 teaspoon baking powder
2 eggs, beaten
1/2 cup cold beer
3 cups oil for frying
1/2 cup all-purpose flour
Directions
Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.
Recipe : Beef 'N' Bean Burritos
Ingredients
1 pound ground beef
1 small onion, chopped
1 (10.75 ounce) can Campbell's� Condensed Fiesta Chili Beef Soup
1/4 cup water
8 (8 inch) flour tortillas
shredded Cheddar cheese
Pace� Chunky Salsa
sour cream (optional)
Directions
Cook beef and onion in skillet until browned. Pour off fat.
Add soup and water. Heat through.
Spoon meat mixture down center of each tortilla. Top with cheese, salsa and sour cream. Fold tortilla around filling. Makes 8 burritos.
1 pound ground beef
1 small onion, chopped
1 (10.75 ounce) can Campbell's� Condensed Fiesta Chili Beef Soup
1/4 cup water
8 (8 inch) flour tortillas
shredded Cheddar cheese
Pace� Chunky Salsa
sour cream (optional)
Directions
Cook beef and onion in skillet until browned. Pour off fat.
Add soup and water. Heat through.
Spoon meat mixture down center of each tortilla. Top with cheese, salsa and sour cream. Fold tortilla around filling. Makes 8 burritos.
Recipe : Anise Waffle Cookies
Ingredients
3 cups all-purpose flour, or as needed
1 tablespoon anise seed
1/2 teaspoon salt
1/2 cup shortening
1/2 cup white sugar
2 tablespoons white sugar
3 small eggs
1 drop anise oil
1/2 cup confectioners' sugar, or as needed
Directions
Preheat a waffle iron according to manufacturer's instructions. Whisk together flour, anise seed, and salt in a bowl.
In a separate bowl, mash the shortening until creamy, and stir with all of the sugar, eggs, and anise oil until thoroughly mixed. Stir the flour mixture into the wet ingredients to form a dough. Break off about 1 tablespoon of dough per cookie, and roll into 1-inch balls.
Spray the waffle iron with cooking spray. Place dough balls onto the iron, close the lid, and bake until the iron stops emitting steam and the cookies are lightly golden brown, 1 to 3 minutes. Check after about 1 minute. Remove the cookies from the iron and sprinkle with confectioners' sugar while still warm. Cool on wire rack.
3 cups all-purpose flour, or as needed
1 tablespoon anise seed
1/2 teaspoon salt
1/2 cup shortening
1/2 cup white sugar
2 tablespoons white sugar
3 small eggs
1 drop anise oil
1/2 cup confectioners' sugar, or as needed
Directions
Preheat a waffle iron according to manufacturer's instructions. Whisk together flour, anise seed, and salt in a bowl.
In a separate bowl, mash the shortening until creamy, and stir with all of the sugar, eggs, and anise oil until thoroughly mixed. Stir the flour mixture into the wet ingredients to form a dough. Break off about 1 tablespoon of dough per cookie, and roll into 1-inch balls.
Spray the waffle iron with cooking spray. Place dough balls onto the iron, close the lid, and bake until the iron stops emitting steam and the cookies are lightly golden brown, 1 to 3 minutes. Check after about 1 minute. Remove the cookies from the iron and sprinkle with confectioners' sugar while still warm. Cool on wire rack.
Recipe : Banana Butter Icing
Ingredients
1/4 cup butter, softened
1/2 cup mashed bananas
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 1/4 cups confectioners' sugar
Directions
Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups.
1/4 cup butter, softened
1/2 cup mashed bananas
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 1/4 cups confectioners' sugar
Directions
Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups.
Recipe : Almond and Soy Nut Power Bars
Ingredients
1 1/2 cups rolled oats
1 cup blanched almonds
1 cup walnuts
1/2 cup soy nuts
2 cups crispy brown rice cereal
2 cups nonfat dry milk powder
1/2 cup wheat germ
1/2 cup raisins
1/2 cup miniature semisweet chocolate chips
1/3 cup flax seed meal
1 tablespoon ground cinnamon
1/2 teaspoon salt
4 egg whites
3/4 cup canola oil (such as Smart Balance � Omega)
1 cup honey
2 teaspoons vanilla extract
Directions
Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
Place the oats, almonds, walnuts, and soy nuts into a food processor. Pulse until finely ground; pour into a large mixing bowl. Whisk in the brown rice cereal, dry milk, wheat germ, raisins, chocolate chips, flax, cinnamon, and salt; set aside.
Beat the egg whites until frothy in a small bowl; stir in the canola oil, honey, and vanilla extract and pour into the dry mixture. Stir until evenly moistened and press into the prepared pan.
Bake in the preheated oven until the mixture is hot, 15 to 20 minutes. Remove the power bar mixture by lifting the foil out of the pan. Allow to cool slightly; remove the foil and cut into bars while still warm. Allow to cool completely on a wire rack before serving. Store in airtight container, or freeze in plastic snack bags.
1 1/2 cups rolled oats
1 cup blanched almonds
1 cup walnuts
1/2 cup soy nuts
2 cups crispy brown rice cereal
2 cups nonfat dry milk powder
1/2 cup wheat germ
1/2 cup raisins
1/2 cup miniature semisweet chocolate chips
1/3 cup flax seed meal
1 tablespoon ground cinnamon
1/2 teaspoon salt
4 egg whites
3/4 cup canola oil (such as Smart Balance � Omega)
1 cup honey
2 teaspoons vanilla extract
Directions
Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
Place the oats, almonds, walnuts, and soy nuts into a food processor. Pulse until finely ground; pour into a large mixing bowl. Whisk in the brown rice cereal, dry milk, wheat germ, raisins, chocolate chips, flax, cinnamon, and salt; set aside.
Beat the egg whites until frothy in a small bowl; stir in the canola oil, honey, and vanilla extract and pour into the dry mixture. Stir until evenly moistened and press into the prepared pan.
Bake in the preheated oven until the mixture is hot, 15 to 20 minutes. Remove the power bar mixture by lifting the foil out of the pan. Allow to cool slightly; remove the foil and cut into bars while still warm. Allow to cool completely on a wire rack before serving. Store in airtight container, or freeze in plastic snack bags.
Recipe : Broccoli with Ginger-Orange Butter
Ingredients
1 pound fresh broccoli, cut into spears
2 tablespoons orange marmalade
1 tablespoon butter
1/2 teaspoon cider vinegar
1/8 teaspoon ground ginger
Directions
In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Meanwhile, in a small saucepan, combine the marmalade, butter, vinegar and ginger. Cook until marmalade and butter are melted. Drain broccoli; drizzle with butter mixture.
1 pound fresh broccoli, cut into spears
2 tablespoons orange marmalade
1 tablespoon butter
1/2 teaspoon cider vinegar
1/8 teaspoon ground ginger
Directions
In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Meanwhile, in a small saucepan, combine the marmalade, butter, vinegar and ginger. Cook until marmalade and butter are melted. Drain broccoli; drizzle with butter mixture.
Recipe : Banana Pecan Cake
Ingredients
1 1/2 cups sugar
3/4 cup shortening
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans
PECAN FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup light cream
2 tablespoons butter
1/2 cup chopped pecans
1/4 teaspoon salt
1 teaspoon vanilla extract
FLUFFY FROSTING:
1 egg white
1/4 cup shortening
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
Directions
In a large mixing bowl, cream sugar and shortening. Add eggs, one at a time, beating well after each addition. Blend in bananas and vanilla. Sift flour; then sift together with baking powder, soda and salt. Add alternately with buttermilk to the creamed mixture. Stir in nuts. Pour into two greased and floured 9-in. round cake pans. Sprinkle coconut on top of each cake. Bake at 375 degrees F for 25-30 minutes or until cakes test done. Cool in pans 10 minutes; remove and cool completely. For filling, combine sugar, flour, cream and butter in a saucepan. Cook over medium heat until thick. Add nuts, salt and vanilla; cool. Spread filling on one cake layer with coconut side up. Place second layer, coconut side up, on top. For frosting, beat egg white, shortening, butter and vanilla until smooth and creamy. Add sugar and beat until light and fluffy. Frost sides of cake only. If desired, cake can be made without frosting.
1 1/2 cups sugar
3/4 cup shortening
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans
PECAN FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup light cream
2 tablespoons butter
1/2 cup chopped pecans
1/4 teaspoon salt
1 teaspoon vanilla extract
FLUFFY FROSTING:
1 egg white
1/4 cup shortening
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
Directions
In a large mixing bowl, cream sugar and shortening. Add eggs, one at a time, beating well after each addition. Blend in bananas and vanilla. Sift flour; then sift together with baking powder, soda and salt. Add alternately with buttermilk to the creamed mixture. Stir in nuts. Pour into two greased and floured 9-in. round cake pans. Sprinkle coconut on top of each cake. Bake at 375 degrees F for 25-30 minutes or until cakes test done. Cool in pans 10 minutes; remove and cool completely. For filling, combine sugar, flour, cream and butter in a saucepan. Cook over medium heat until thick. Add nuts, salt and vanilla; cool. Spread filling on one cake layer with coconut side up. Place second layer, coconut side up, on top. For frosting, beat egg white, shortening, butter and vanilla until smooth and creamy. Add sugar and beat until light and fluffy. Frost sides of cake only. If desired, cake can be made without frosting.
Recipe : Brown Rice Bake
Ingredients
2 1/4 cups cooked brown rice
1 (10 ounce) package frozen peas, thawed
1/2 pound processed cheese food (eg. Velveeta), cubed
1 (4.5 ounce) jar sliced mushrooms, drained
Directions
In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350 degrees F for 25-30 minutes or until heated through.
2 1/4 cups cooked brown rice
1 (10 ounce) package frozen peas, thawed
1/2 pound processed cheese food (eg. Velveeta), cubed
1 (4.5 ounce) jar sliced mushrooms, drained
Directions
In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350 degrees F for 25-30 minutes or until heated through.
Recipe : Blue Cheese Pear Salad
Ingredients
8 cups mixed salad greens
1 cup unpeeled fresh pear slices
1 cup fresh raspberries
1/2 cup crumbled blue cheese
1/4 cup chopped walnuts, toasted
1/3 cup olive or vegetable oil
1/4 cup cider vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon sugar
pepper to taste
Directions
In a large salad bowl, combine the greens, pears, raspberries if desired, blue cheese and nuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately.
8 cups mixed salad greens
1 cup unpeeled fresh pear slices
1 cup fresh raspberries
1/2 cup crumbled blue cheese
1/4 cup chopped walnuts, toasted
1/3 cup olive or vegetable oil
1/4 cup cider vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon sugar
pepper to taste
Directions
In a large salad bowl, combine the greens, pears, raspberries if desired, blue cheese and nuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately.
Recipe : Beghrir (Moroccan Pancakes)
Ingredients
1 cup warm water (115 degrees F/46 degrees C)
1/2 teaspoon active dry yeast
1/2 teaspoon white sugar
1 cup all-purpose flour
1 cup semolina flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter
3/4 cup honey
1 teaspoon orange-flower water, or to taste (optional)
Directions
Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.
1 cup warm water (115 degrees F/46 degrees C)
1/2 teaspoon active dry yeast
1/2 teaspoon white sugar
1 cup all-purpose flour
1 cup semolina flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter
3/4 cup honey
1 teaspoon orange-flower water, or to taste (optional)
Directions
Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.
Recipe : Braised Chicken Breasts in Tasty Mirepoix Ragout
Ingredients
4 boneless, skinless chicken breast halves
salt and pepper to taste
1 cup all-purpose flour
3 tablespoons olive oil
2 cups diced onion
1 cup diced celery
1 cup diced carrots
2 tablespoons finely chopped garlic
3 bay leaves
1 teaspoon dried thyme
1 cup dry white wine
2 (32 fluid ounce) containers chicken broth
Directions
Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.
4 boneless, skinless chicken breast halves
salt and pepper to taste
1 cup all-purpose flour
3 tablespoons olive oil
2 cups diced onion
1 cup diced celery
1 cup diced carrots
2 tablespoons finely chopped garlic
3 bay leaves
1 teaspoon dried thyme
1 cup dry white wine
2 (32 fluid ounce) containers chicken broth
Directions
Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.
Recipe : Butter Lamb Gravy
Ingredients
2 pounds boneless lamb shoulder, cut into 1 inch pieces
1/2 teaspoon garam masala
salt to taste
2 tablespoons butter, divided
1 onion, chopped
1/2 teaspoon ground turmeric (optional)
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1 tablespoon tomato paste
1 cup water
1/2 cup creme fraiche
1 tablespoon honey
1 cup chopped fresh cilantro
Directions
Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.
Melt the remaining butter in the same skillet over medium heat. Add the onion and season with turmeric, ginger, and garlic. Cook and stir until the onion is tender and spices are fragrant. Stir in the chili powder and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.
When the lamb is cooked, stir in the creme fraiche and honey. Transfer to a serving dish and garnish with cilantro.
2 pounds boneless lamb shoulder, cut into 1 inch pieces
1/2 teaspoon garam masala
salt to taste
2 tablespoons butter, divided
1 onion, chopped
1/2 teaspoon ground turmeric (optional)
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1 tablespoon tomato paste
1 cup water
1/2 cup creme fraiche
1 tablespoon honey
1 cup chopped fresh cilantro
Directions
Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.
Melt the remaining butter in the same skillet over medium heat. Add the onion and season with turmeric, ginger, and garlic. Cook and stir until the onion is tender and spices are fragrant. Stir in the chili powder and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.
When the lamb is cooked, stir in the creme fraiche and honey. Transfer to a serving dish and garnish with cilantro.
Recipe : Black Russian Cake I
Ingredients
1 (18.25 ounce) package moist yellow cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1/2 cup white sugar
1 cup vegetable oil
1/4 cup vodka
1/4 cup coffee flavored liqueur
3/4 cup water
1/4 cup coffee flavored liqueur
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.
1 (18.25 ounce) package moist yellow cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1/2 cup white sugar
1 cup vegetable oil
1/4 cup vodka
1/4 cup coffee flavored liqueur
3/4 cup water
1/4 cup coffee flavored liqueur
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.
Recipe : Antipasto Squares
Ingredients
2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
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 : Balsamic Pear, Chicken, and Asparagus
Ingredients
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into strips
1 onion, sliced thin
salt and ground black pepper to taste
2 ripe Bartlett pears, cored and sliced
1 pound fresh asparagus, trimmed
4 cloves garlic, minced
2 tablespoons balsamic vinegar
3 tablespoons apple juice
1 teaspoon dried rosemary
1 tablespoon grated fresh ginger
2 tablespoons dark brown sugar
Directions
Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
Cook on Low for 4 to 6 hours.
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into strips
1 onion, sliced thin
salt and ground black pepper to taste
2 ripe Bartlett pears, cored and sliced
1 pound fresh asparagus, trimmed
4 cloves garlic, minced
2 tablespoons balsamic vinegar
3 tablespoons apple juice
1 teaspoon dried rosemary
1 tablespoon grated fresh ginger
2 tablespoons dark brown sugar
Directions
Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
Cook on Low for 4 to 6 hours.
Recipe : Baja Grilled Chicken Wrap
Ingredients
1 pound boneless skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend (cabbage slaw mix)
1 teaspoon chili powder
1 tablespoon lime juice
1/4 cup ranch dressing
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
4 (10 inch) whole wheat tortillas
1/2 cup your favorite salsa
1/4 cup KNUDSEN Sour Cream
Directions
Heat grill to medium heat.
Combine first 7 ingredients.
Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
Grill, seam-sides down, 8 to 9 minutes or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.
1 pound boneless skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend (cabbage slaw mix)
1 teaspoon chili powder
1 tablespoon lime juice
1/4 cup ranch dressing
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
4 (10 inch) whole wheat tortillas
1/2 cup your favorite salsa
1/4 cup KNUDSEN Sour Cream
Directions
Heat grill to medium heat.
Combine first 7 ingredients.
Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
Grill, seam-sides down, 8 to 9 minutes or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.
Recipe : Basic Beef Stock
Ingredients
6 pounds beef soup bones
1 large onion
3 large carrots
1/2 cup water
2 stalks celery, including some leaves
1 large tomato
1/2 cup chopped parsnip
1/2 cup cubed potatoes
8 whole black peppercorns
4 sprigs fresh parsley
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water
Directions
Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot. Add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.
Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
6 pounds beef soup bones
1 large onion
3 large carrots
1/2 cup water
2 stalks celery, including some leaves
1 large tomato
1/2 cup chopped parsnip
1/2 cup cubed potatoes
8 whole black peppercorns
4 sprigs fresh parsley
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water
Directions
Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot. Add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.
Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Recipe : Artichoke Pie
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained
1/2 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
1 (9 inch) unbaked 9 inch pie crust
3 eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
Bake in preheated oven for 45 minutes, or until crust begins to brown.
1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained
1/2 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
1 (9 inch) unbaked 9 inch pie crust
3 eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
Bake in preheated oven for 45 minutes, or until crust begins to brown.
Recipe : Brussels Sprouts in a Sherry Bacon Cream Sauce
Ingredients
1 tablespoon salt
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
sea salt and freshly ground black pepper to taste
4 slices bacon, chopped
1 shallot, chopped
7 cremini mushrooms, chopped, or more to taste
1 clove garlic, minced
1/4 cup cream sherry
1/2 cup heavy cream
Directions
Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
Preheat oven to 475 degrees F (245 degrees C).
Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.
1 tablespoon salt
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
sea salt and freshly ground black pepper to taste
4 slices bacon, chopped
1 shallot, chopped
7 cremini mushrooms, chopped, or more to taste
1 clove garlic, minced
1/4 cup cream sherry
1/2 cup heavy cream
Directions
Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
Preheat oven to 475 degrees F (245 degrees C).
Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.
Recipe : Bacon Turnip Mash
Ingredients
2 pounds orange turnip
2 tablespoons butter
1 pinch salt
1 pinch ground black pepper
1 dash garlic powder
1/2 pound bacon - cooked and crumbled
2 tablespoons rendered bacon fat
Directions
Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.
In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.
To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.
2 pounds orange turnip
2 tablespoons butter
1 pinch salt
1 pinch ground black pepper
1 dash garlic powder
1/2 pound bacon - cooked and crumbled
2 tablespoons rendered bacon fat
Directions
Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.
In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.
To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.
Recipe : Beer Cheese Soup IV
Ingredients
2 cups cauliflower florets
1 tablespoon margarine
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle beer
1 (14.5 ounce) can chicken broth
3 tablespoons cornstarch
3 tablespoons water
2 cups half-and-half cream
2 cups shredded Cheddar cheese
Directions
In a small saucepan over medium heat, cook cauliflower in water to cover until just tender, 5 to 10 minutes. Drain and set aside.
In a large pot over medium heat, melt margarine. Stir in onion, garlic and Worcestershire and cook until onion is translucent. Pour in beer and bring to a boil. Pour in chicken broth and return to a boil. Then reduce heat, stir in cauliflower, and heat through.
In a small bowl, combine cornstarch and 3 tablespoons water, stirring to dissolve. Set aside. Stir half-and-half and Cheddar into the soup until the cheese melts. Stir in cornstarch mixture and continue to cook and stir until soup thickens. Serve at once.
2 cups cauliflower florets
1 tablespoon margarine
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle beer
1 (14.5 ounce) can chicken broth
3 tablespoons cornstarch
3 tablespoons water
2 cups half-and-half cream
2 cups shredded Cheddar cheese
Directions
In a small saucepan over medium heat, cook cauliflower in water to cover until just tender, 5 to 10 minutes. Drain and set aside.
In a large pot over medium heat, melt margarine. Stir in onion, garlic and Worcestershire and cook until onion is translucent. Pour in beer and bring to a boil. Pour in chicken broth and return to a boil. Then reduce heat, stir in cauliflower, and heat through.
In a small bowl, combine cornstarch and 3 tablespoons water, stirring to dissolve. Set aside. Stir half-and-half and Cheddar into the soup until the cheese melts. Stir in cornstarch mixture and continue to cook and stir until soup thickens. Serve at once.
Recipe : Audry's Shrimp Stew
Ingredients
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 cup small, peeled shrimp
3 cups water
2 tablespoons finely chopped green bell pepper
2 tablespoons minced celery
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 tablespoon ground black pepper
Directions
Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. (Note: do not cook the roux too fast. If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.)
Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown.
Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper.
Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 cup small, peeled shrimp
3 cups water
2 tablespoons finely chopped green bell pepper
2 tablespoons minced celery
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 tablespoon ground black pepper
Directions
Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. (Note: do not cook the roux too fast. If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.)
Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown.
Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper.
Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.
Recipe : Authentic Mexican Breakfast Tacos
Ingredients
6 ounces chorizo sausage
8 (6 inch) corn tortillas
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
1/2 cup salsa
Directions
Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
6 ounces chorizo sausage
8 (6 inch) corn tortillas
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
1/2 cup salsa
Directions
Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
Recipe : Breakfast The Night Before
Ingredients
1 pound bulk, fresh pork sausage, seasoned as desired
8 slices bread, cubed
2 cups cubed Cheddar cheese
2 1/2 cups milk
3/4 teaspoon dry mustard
1 (10.75 ounce) can condensed or golden cream of mushroom soup
1/2 cup milk
Directions
Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9x13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hours.
Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.
1 pound bulk, fresh pork sausage, seasoned as desired
8 slices bread, cubed
2 cups cubed Cheddar cheese
2 1/2 cups milk
3/4 teaspoon dry mustard
1 (10.75 ounce) can condensed or golden cream of mushroom soup
1/2 cup milk
Directions
Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9x13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hours.
Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.
Recipe : Black Hills Golden Egg Bake
Ingredients
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (16 ounce) container small curd cottage cheese
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
1/2 pound bulk pork sausage, cooked and drained
6 bacon strips, cooked and crumbled
1 (2.25 ounce) can sliced ripe olives, drained
Directions
In a skillet, saute mushrooms and green pepper in butter until tender. In a mixing bowl, combine eggs, flour, baking powder and salt if desired; mix well. Add mushroom mixture. Stir in remaining ingredients; mix well.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 25-35 minutes longer or until a knife inserted near the center comes out clean.
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (16 ounce) container small curd cottage cheese
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
1/2 pound bulk pork sausage, cooked and drained
6 bacon strips, cooked and crumbled
1 (2.25 ounce) can sliced ripe olives, drained
Directions
In a skillet, saute mushrooms and green pepper in butter until tender. In a mixing bowl, combine eggs, flour, baking powder and salt if desired; mix well. Add mushroom mixture. Stir in remaining ingredients; mix well.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 25-35 minutes longer or until a knife inserted near the center comes out clean.
Recipe : Applesauce Barbeque Sauce
Ingredients
1 cup applesauce
1/2 cup ketchup
2 cups unpacked brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Directions
In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.
1 cup applesauce
1/2 cup ketchup
2 cups unpacked brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Directions
In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.
Recipe : All-American Strawberry Pie
Ingredients
3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1/2 pint heavy cream
1 1/2 tablespoons confectioners' sugar
1 (9 inch) pie shell, baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries
Directions
In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes. Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.
3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1/2 pint heavy cream
1 1/2 tablespoons confectioners' sugar
1 (9 inch) pie shell, baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries
Directions
In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes. Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.
Recipe : Baked Chicken and Brie
Ingredients
1 cup light beer or dry white wine
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 teaspoon dried oregano, or to taste
8 ounces Brie cheese
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.
Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!
1 cup light beer or dry white wine
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 teaspoon dried oregano, or to taste
8 ounces Brie cheese
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.
Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!
Recipe : Blueberry Almond Scones
Ingredients
2 tablespoons fresh blueberries
2 tablespoons blueberry preserves
1 tablespoon pomegranate juice
5 tablespoons unsalted butter
3/4 cup white sugar
1/3 cup milk
1 teaspoon almond extract
2 teaspoons lemon zest
1/2 teaspoon lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds
1 cup fresh blueberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
Bake until golden brown, about 15 minutes.
2 tablespoons fresh blueberries
2 tablespoons blueberry preserves
1 tablespoon pomegranate juice
5 tablespoons unsalted butter
3/4 cup white sugar
1/3 cup milk
1 teaspoon almond extract
2 teaspoons lemon zest
1/2 teaspoon lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds
1 cup fresh blueberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
Bake until golden brown, about 15 minutes.
Recipe : Apple Spice Cake
Ingredients
1 (18.25 ounce) package spice cake mix
1 (21 ounce) can LUCKY LEAF� Apple Pie Filling
3 large eggs
1 (8 ounce) package cream cheese, softened
1 stick butter or margarine, softened
1 cup confectionery sugar
4 tablespoons MUSSELMAN'S� Apple Butter
Directions
Preheat oven to 350 degrees F. Grease pan. Combine dry cake mix with can of LUCKY Leaf Apple Pie Filling and eggs. Blend or stir well. Bake for the amount of time as directed on box cake mix for appropriate pan size. Cool cake, and ice with recipe that follows.
Blend all ingredients until smooth. Spread icing on cooled cake.
1 (18.25 ounce) package spice cake mix
1 (21 ounce) can LUCKY LEAF� Apple Pie Filling
3 large eggs
1 (8 ounce) package cream cheese, softened
1 stick butter or margarine, softened
1 cup confectionery sugar
4 tablespoons MUSSELMAN'S� Apple Butter
Directions
Preheat oven to 350 degrees F. Grease pan. Combine dry cake mix with can of LUCKY Leaf Apple Pie Filling and eggs. Blend or stir well. Bake for the amount of time as directed on box cake mix for appropriate pan size. Cool cake, and ice with recipe that follows.
Blend all ingredients until smooth. Spread icing on cooled cake.
Recipe : Boiled Lobster
Ingredients
3 gallons water
2 large onions, quartered
10 cloves garlic, peeled and cut in half
2 lemons, quartered
2 oranges, quartered
5 stalks celery, quartered
4 tablespoons black pepper
4 tablespoons seasoned salt
6 fresh jalapeno peppers
2 fresh live lobsters
Directions
Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes.
Add the lobsters and place a lid over the pot. Boil for 15 minutes. Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.
3 gallons water
2 large onions, quartered
10 cloves garlic, peeled and cut in half
2 lemons, quartered
2 oranges, quartered
5 stalks celery, quartered
4 tablespoons black pepper
4 tablespoons seasoned salt
6 fresh jalapeno peppers
2 fresh live lobsters
Directions
Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes.
Add the lobsters and place a lid over the pot. Boil for 15 minutes. Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.
Recipe : Almond-Raspberry Meringue Bars
Ingredients
1 cup butter, softened
1/2 cup packed brown sugar
7 ounces almond paste
1/2 teaspoon almond extract
2 cups all-purpose flour
3/4 cup seedless red raspberry jam
3 egg whites
1/2 cup white sugar
1/2 cup flaked coconut
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.
To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.
Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.
In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.
1 cup butter, softened
1/2 cup packed brown sugar
7 ounces almond paste
1/2 teaspoon almond extract
2 cups all-purpose flour
3/4 cup seedless red raspberry jam
3 egg whites
1/2 cup white sugar
1/2 cup flaked coconut
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.
To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.
Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.
In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.
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