Ingredients
6 cups uncooked wide noodles
3 cloves garlic, minced
1/4 cup olive oil
4 cups broccoli florets
1/2 pound fresh mushrooms, thinly sliced
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 teaspoon salt
Directions
Cook noodles according to package directions. Meanwhile, in skillet, saute minced garlic in oil until tender. Add broccoli; saute for 4 minutes or until crisp-tender. Add the mushrooms, thyme, pepper and salt; saute for 2-3 minutes. Drain the noodles and add to the broccoli mixture. Stir gently over low heat until heated through.
Sunday, July 10, 2011
Recipe : Blueberry Shortbread Cheesecake
Ingredients
3/4 cup unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 pint sour cream
1 teaspoon vanilla extract
zest from 1 lemon
1 quart blueberries
1 cup white sugar
3 tablespoons cornstarch
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.
3/4 cup unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 pint sour cream
1 teaspoon vanilla extract
zest from 1 lemon
1 quart blueberries
1 cup white sugar
3 tablespoons cornstarch
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.
Recipe : Buffalo Chicken Wings II
Ingredients
12 chicken wings, split and tips discarded
3 tablespoons butter, divided
1/4 cup all-purpose flour
1 tablespoon distilled white vinegar
3 teaspoons hot pepper sauce
1/4 teaspoon salt
1/2 cup blue cheese salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. Coat chicken with flour, shake off excess and place in dish.
Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. Drain on paper toweling.
In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. Add chicken and toss until evenly coated with mixture. Serve with bleu cheese salad dressing.
12 chicken wings, split and tips discarded
3 tablespoons butter, divided
1/4 cup all-purpose flour
1 tablespoon distilled white vinegar
3 teaspoons hot pepper sauce
1/4 teaspoon salt
1/2 cup blue cheese salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. Coat chicken with flour, shake off excess and place in dish.
Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. Drain on paper toweling.
In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. Add chicken and toss until evenly coated with mixture. Serve with bleu cheese salad dressing.
Recipe : Banana Split Cake V
Ingredients
2 cups all-purpose flour
1 3/4 cups margarine, softened
1/2 cup chopped pecans
2 cups confectioners' sugar
1 (20 ounce) can crushed pineapple, drained
2 pints fresh strawberries
1 (16 ounce) container frozen whipped topping, thawed
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine flour, 3/4 cup margarine and chopped pecans. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 20 mintes. Remove from oven and allow to cool.
In a large bowl, combine 1 cup margarine, eggs and confectioners' sugar. Beat with an electric mixer for 6 minutes or until fluffy. Spread over cooled crust. Slice bananas and arrange on filling. Slice strawberries and layer over bananas. Cover with whipped topping and garnish with a sprinkling of chopped nuts.
2 cups all-purpose flour
1 3/4 cups margarine, softened
1/2 cup chopped pecans
2 cups confectioners' sugar
1 (20 ounce) can crushed pineapple, drained
2 pints fresh strawberries
1 (16 ounce) container frozen whipped topping, thawed
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine flour, 3/4 cup margarine and chopped pecans. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 20 mintes. Remove from oven and allow to cool.
In a large bowl, combine 1 cup margarine, eggs and confectioners' sugar. Beat with an electric mixer for 6 minutes or until fluffy. Spread over cooled crust. Slice bananas and arrange on filling. Slice strawberries and layer over bananas. Cover with whipped topping and garnish with a sprinkling of chopped nuts.
Recipe : Apple Orchard Punch
Ingredients
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
Directions
In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
Directions
In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
Recipe : Baked Parmesan-Crusted Chicken
Ingredients
3/4 cup butter
2 cloves garlic, minced
1 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1/4 teaspoon pepper
1/2 teaspoon salt
6 (4 ounce) skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.
Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.
3/4 cup butter
2 cloves garlic, minced
1 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1/4 teaspoon pepper
1/2 teaspoon salt
6 (4 ounce) skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.
Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.
Recipe : Asian Chicken and Corn Soup
Ingredients
1 tablespoon vegetable oil
10 button mushrooms, sliced thin
10 small oyster mushrooms, sliced thin
1 (3 ounce) package enoki mushrooms, roots removed
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped carrot
3 cloves garlic, smashed
salt and pepper to taste
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can cream-style corn
1 (5 ounce) can chunk white chicken (such as Swanson�), drained
1 tablespoon rice wine vinegar
2 teaspoons Chinese five-spice powder
1 tablespoon cornstarch
1/2 cup cold milk
15 leaves fresh Thai basil, chopped
Directions
Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.
1 tablespoon vegetable oil
10 button mushrooms, sliced thin
10 small oyster mushrooms, sliced thin
1 (3 ounce) package enoki mushrooms, roots removed
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped carrot
3 cloves garlic, smashed
salt and pepper to taste
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can cream-style corn
1 (5 ounce) can chunk white chicken (such as Swanson�), drained
1 tablespoon rice wine vinegar
2 teaspoons Chinese five-spice powder
1 tablespoon cornstarch
1/2 cup cold milk
15 leaves fresh Thai basil, chopped
Directions
Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.
Recipe : Better Burger Sauce
Ingredients
2 teaspoons red wine vinegar
2 teaspoons sugar
1 cup mayonnaise
1/2 cup ketchup
1/3 cup sweet pickle relish
1 tablespoon chopped fresh parsley
1/2 bunch green onions, chopped
2 hard-cooked eggs, peeled and chopped
salt and pepper to taste
Worcestershire sauce to taste
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Drain water, and allow to cool, then peel, chop, and set aside.
In a bowl, stir together the vinegar and sugar until sugar is completely dissolved. Stir in mayonnaise, ketchup, relish, parsley, green onions, and chopped egg, and stir until well blended. Season to taste with salt, pepper, and Worcestershire sauce. Cover and refrigerate until ready to serve.
2 teaspoons red wine vinegar
2 teaspoons sugar
1 cup mayonnaise
1/2 cup ketchup
1/3 cup sweet pickle relish
1 tablespoon chopped fresh parsley
1/2 bunch green onions, chopped
2 hard-cooked eggs, peeled and chopped
salt and pepper to taste
Worcestershire sauce to taste
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Drain water, and allow to cool, then peel, chop, and set aside.
In a bowl, stir together the vinegar and sugar until sugar is completely dissolved. Stir in mayonnaise, ketchup, relish, parsley, green onions, and chopped egg, and stir until well blended. Season to taste with salt, pepper, and Worcestershire sauce. Cover and refrigerate until ready to serve.
Recipe : Banana Upside-Down Cake
Ingredients
1/2 cup packed brown sugar
2 tablespoons lemon juice, divided
1 tablespoon butter or margarine
1/2 cup pecan halves
2 medium firm bananas. sliced
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter or margarine
1 cup plain yogurt
2 eggs, beaten
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
Whipped cream
Directions
In a small saucepan, combine brown sugar, 1 tablespoon of lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. Pour into a greased 9-in. springform pan. Arrange pecans on top with flat side up. Pour remaining lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; set aside. in a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine yogurt, eggs, lemon peel and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas. Bake at 375 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.
1/2 cup packed brown sugar
2 tablespoons lemon juice, divided
1 tablespoon butter or margarine
1/2 cup pecan halves
2 medium firm bananas. sliced
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter or margarine
1 cup plain yogurt
2 eggs, beaten
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
Whipped cream
Directions
In a small saucepan, combine brown sugar, 1 tablespoon of lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. Pour into a greased 9-in. springform pan. Arrange pecans on top with flat side up. Pour remaining lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; set aside. in a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine yogurt, eggs, lemon peel and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas. Bake at 375 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.
Recipe : Bavarian Sausage Supper
Ingredients
2 cups coleslaw mix
1 cup thinly sliced carrots
2 tablespoons butter or margarine
2 1/4 cups water
3/4 pound fully cooked kielbasa or Polish sausage, sliced
1 (4.5 ounce) package quick-cooking noodles and sour cream chive sauce mix
1/2 teaspoon caraway seeds (optional)
Directions
In a skillet, saute coleslaw mix and carrots in butter until crisp-tender. Add water; bring to a boil. Stir in remaining ingredients. Return to a boil; cook for 8 minutes or until noodles are tender, stirring occasionally.
2 cups coleslaw mix
1 cup thinly sliced carrots
2 tablespoons butter or margarine
2 1/4 cups water
3/4 pound fully cooked kielbasa or Polish sausage, sliced
1 (4.5 ounce) package quick-cooking noodles and sour cream chive sauce mix
1/2 teaspoon caraway seeds (optional)
Directions
In a skillet, saute coleslaw mix and carrots in butter until crisp-tender. Add water; bring to a boil. Stir in remaining ingredients. Return to a boil; cook for 8 minutes or until noodles are tender, stirring occasionally.
Recipe : Banana and Vanilla Cupcakes with Buttercream Frosting
Ingredients
Banana Cupcakes:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/4 cup milk
2 large bananas, chopped
Buttercream Frosting:
2/3 cup butter, at room temperature
1/2 teaspoon vanilla extract
2 1/4 cups confectioners' sugar
2 tablespoons heavy cream
4 drops yellow food coloring, or as desired
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.
Banana Cupcakes:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/4 cup milk
2 large bananas, chopped
Buttercream Frosting:
2/3 cup butter, at room temperature
1/2 teaspoon vanilla extract
2 1/4 cups confectioners' sugar
2 tablespoons heavy cream
4 drops yellow food coloring, or as desired
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.
Recipe : Almond Rhubarb Coffee Cake
Ingredients
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
Bake for 30 to 35 minutes, or until the cake tests done.
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
Bake for 30 to 35 minutes, or until the cake tests done.
Recipe : Aloo Gobi ki Subzi (Potatoes and Cauliflower)
Ingredients
3 tablespoons vegetable oil
1/4 teaspoon mustard seed
1 pinch asafoetida powder
1/4 teaspoon cumin seeds
1 pinch ground turmeric
1 hot green pepper, split down its length (optional)
3 roma (plum) tomatoes, chopped
2 tablespoons minced fresh ginger root
1 potato, cubed
1 head cauliflower, broken into small florets
1/2 teaspoon white sugar
salt to taste
Directions
Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
3 tablespoons vegetable oil
1/4 teaspoon mustard seed
1 pinch asafoetida powder
1/4 teaspoon cumin seeds
1 pinch ground turmeric
1 hot green pepper, split down its length (optional)
3 roma (plum) tomatoes, chopped
2 tablespoons minced fresh ginger root
1 potato, cubed
1 head cauliflower, broken into small florets
1/2 teaspoon white sugar
salt to taste
Directions
Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
Recipe : Banana Bread I
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, beaten
1/4 cup butter, melted
3 bananas, mashed
Directions
Grease and flour two 7x3 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C).
In one bowl, whisk together flour, soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Stir in nuts if desired. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a wooden toothpick inserted in the center comes out clean.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, beaten
1/4 cup butter, melted
3 bananas, mashed
Directions
Grease and flour two 7x3 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C).
In one bowl, whisk together flour, soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Stir in nuts if desired. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a wooden toothpick inserted in the center comes out clean.
Recipe : Broccoli Fish Bake
Ingredients
1 (10 ounce) package frozen broccoli spears, cooked and drained
1 pound fresh or thawed frozen firm white fish fillets (cod, haddock or halibut)
1 (10.75 ounce) can Campbell's� Condensed Cream of Broccoli Soup
1/3 cup milk
1/4 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 teaspoon butter, melted
1/8 teaspoon paprika
Directions
Arrange broccoli in 2-quart shallow baking dish. Top with fish. Mix soup and milk and pour over fish. Sprinkle with cheese.
Mix bread crumbs, butter and paprika and sprinkle on top. Bake at 450 degrees F for 20 minutes or until fish is done.
1 (10 ounce) package frozen broccoli spears, cooked and drained
1 pound fresh or thawed frozen firm white fish fillets (cod, haddock or halibut)
1 (10.75 ounce) can Campbell's� Condensed Cream of Broccoli Soup
1/3 cup milk
1/4 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 teaspoon butter, melted
1/8 teaspoon paprika
Directions
Arrange broccoli in 2-quart shallow baking dish. Top with fish. Mix soup and milk and pour over fish. Sprinkle with cheese.
Mix bread crumbs, butter and paprika and sprinkle on top. Bake at 450 degrees F for 20 minutes or until fish is done.
Recipe : Apple Refrigerator Pickles
Ingredients
1 cup water
1 cup cider vinegar
1 cup white sugar
1 tablespoon whole allspice berries
1 tablespoon whole cloves
1 tablespoon ground nutmeg
1 tablespoon ground ginger
6 apples - peeled, cored and sliced
1/2 cup lemon juice
Directions
Place the water, cider vinegar, sugar, allspice, clove, nutmeg, and ginger into a small saucepan, and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
Meanwhile, toss the sliced apples with the lemon juice, and pack into two sterilized 1 quart canning jars with lids and rings. Pour the boiling syrup over the apples, and affix the lids and rings.
Allow the jars to stand at room temperature until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Place in the refrigerator, and wait 1 week before opening.
1 cup water
1 cup cider vinegar
1 cup white sugar
1 tablespoon whole allspice berries
1 tablespoon whole cloves
1 tablespoon ground nutmeg
1 tablespoon ground ginger
6 apples - peeled, cored and sliced
1/2 cup lemon juice
Directions
Place the water, cider vinegar, sugar, allspice, clove, nutmeg, and ginger into a small saucepan, and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
Meanwhile, toss the sliced apples with the lemon juice, and pack into two sterilized 1 quart canning jars with lids and rings. Pour the boiling syrup over the apples, and affix the lids and rings.
Allow the jars to stand at room temperature until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Place in the refrigerator, and wait 1 week before opening.
Recipe : Alfredo Sauce
Ingredients
3 tablespoons butter
8 fluid ounces heavy whipping cream
salt to taste
1 pinch ground nutmeg
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
2 tablespoons grated Parmesan cheese
Directions
Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
3 tablespoons butter
8 fluid ounces heavy whipping cream
salt to taste
1 pinch ground nutmeg
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
2 tablespoons grated Parmesan cheese
Directions
Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
Recipe : Bacon, Egg, and Cheese Strata
Ingredients
12 thick slices white bread, cut into 1 inch cubes
1/4 cup crumbled cooked bacon
2 cups shredded Cheddar cheese
1 1/2 cups chopped fresh mushrooms (optional)
2 1/2 cups half-and-half
1 teaspoon Dijon mustard
Directions
Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.
12 thick slices white bread, cut into 1 inch cubes
1/4 cup crumbled cooked bacon
2 cups shredded Cheddar cheese
1 1/2 cups chopped fresh mushrooms (optional)
2 1/2 cups half-and-half
1 teaspoon Dijon mustard
Directions
Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.
Recipe : Au Gratin Party Potatoes
Ingredients
20 pounds potatoes, peeled, cubed and cooked
4 (12 fluid ounce) cans evaporated milk
3 (1 pound) loaves processed cheese, cubed
1 cup butter or margarine, cubed
2 tablespoons salt
2 teaspoons pepper
Paprika
Directions
In several large bowls, combine potatoes, milk, cheese, butter, salt and pepper. Transfer to four greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly. Sprinkle with paprika if desired.
20 pounds potatoes, peeled, cubed and cooked
4 (12 fluid ounce) cans evaporated milk
3 (1 pound) loaves processed cheese, cubed
1 cup butter or margarine, cubed
2 tablespoons salt
2 teaspoons pepper
Paprika
Directions
In several large bowls, combine potatoes, milk, cheese, butter, salt and pepper. Transfer to four greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly. Sprinkle with paprika if desired.
Recipe : Baked Vegetables
Ingredients
2 medium potatoes, cut into 1/2 inch cubes
2 medium carrots, cut into 1/4 inch thick slices
1 cup fresh-cut green beans
2 medium onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil or canola oil
4 medium tomatoes, chopped
2 cups cauliflowerets
1 celery rib, thinly sliced
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/8 teaspoon pepper
1 medium zucchini, cut into 1/4-inch slices
1 medium green pepper, chopped
Directions
In a large saucepan, bring 1 in. of water to a boil. Add the potatoes, carrots and beans. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; place in a greased 2-1/2-qt. baking dish.
In a skillet, saute onions and garlic in oil until tender. Add tomatoes, cauliflower, celery and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Spoon half over the potato mixture. Top with zucchini, green pepper and remaining tomato mixture. Cover and bake at 350 degrees F for 40-45 minutes or until vegetables are tender. Serve with a slotted spoon.
2 medium potatoes, cut into 1/2 inch cubes
2 medium carrots, cut into 1/4 inch thick slices
1 cup fresh-cut green beans
2 medium onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil or canola oil
4 medium tomatoes, chopped
2 cups cauliflowerets
1 celery rib, thinly sliced
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/8 teaspoon pepper
1 medium zucchini, cut into 1/4-inch slices
1 medium green pepper, chopped
Directions
In a large saucepan, bring 1 in. of water to a boil. Add the potatoes, carrots and beans. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; place in a greased 2-1/2-qt. baking dish.
In a skillet, saute onions and garlic in oil until tender. Add tomatoes, cauliflower, celery and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Spoon half over the potato mixture. Top with zucchini, green pepper and remaining tomato mixture. Cover and bake at 350 degrees F for 40-45 minutes or until vegetables are tender. Serve with a slotted spoon.
Recipe : Beef Tip Salad Topping
Ingredients
1/2 cup olive oil
1 tablespoon soy sauce
1 onion, sliced
1 green bell pepper, seeded and thinly sliced
1 pound beef stew meat, cut into 1/2 inch pieces
Directions
Heat olive oil in a large skillet over medium heat. Stir in soy sauce, onion and green bell pepper. Cook 3 to 5 minutes, until tender. Mix in beef stew meat. Cook 15 minutes, stirring occasionally, until evenly browned.
1/2 cup olive oil
1 tablespoon soy sauce
1 onion, sliced
1 green bell pepper, seeded and thinly sliced
1 pound beef stew meat, cut into 1/2 inch pieces
Directions
Heat olive oil in a large skillet over medium heat. Stir in soy sauce, onion and green bell pepper. Cook 3 to 5 minutes, until tender. Mix in beef stew meat. Cook 15 minutes, stirring occasionally, until evenly browned.
Recipe : Broccoli and Cheese Stuffed Shells
Ingredients
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 (25.75 ounce) jar Prego� Chunky Garden Combination Italian Sauce
Directions
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
Spread 1 cup of the pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
Bake at 400 degrees F for 25 minutes or until hot.
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 (25.75 ounce) jar Prego� Chunky Garden Combination Italian Sauce
Directions
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
Spread 1 cup of the pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
Bake at 400 degrees F for 25 minutes or until hot.
Recipe : American Shepherd's Pie
Ingredients
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1 (10.5 ounce) can condensed vegetable soup
1/2 teaspoon dried thyme
3 cups mashed cooked potatoes
1 cup shredded Colby longhorn cheese
Directions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1 (10.5 ounce) can condensed vegetable soup
1/2 teaspoon dried thyme
3 cups mashed cooked potatoes
1 cup shredded Colby longhorn cheese
Directions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.
Recipe : Bumbleberry Pie I
Ingredients
2 (9 inch) unbaked pie crusts
1 1/3 cups white sugar
1/3 cup all-purpose flour
2 cups thinly sliced apples
1 cup raspberries
1 cup fresh blackberries
1 cup fresh rhubarb, cut into 1 inch pieces
Directions
Preheat oven to 350 degrees F (175 degrees C).
Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.
2 (9 inch) unbaked pie crusts
1 1/3 cups white sugar
1/3 cup all-purpose flour
2 cups thinly sliced apples
1 cup raspberries
1 cup fresh blackberries
1 cup fresh rhubarb, cut into 1 inch pieces
Directions
Preheat oven to 350 degrees F (175 degrees C).
Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.
Recipe : Barbecue Macaroni Beef
Ingredients
1 pound ground beef
2 (12 ounce) bottles barbecue sauce
8 ounces elbow macaroni, cooked and drained
1 medium onion, chopped
1 medium green pepper, chopped
3 celery ribs, chopped
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in barbecue sauce and macaroni; heat through. Add onion, green pepper and celery; mix well.
1 pound ground beef
2 (12 ounce) bottles barbecue sauce
8 ounces elbow macaroni, cooked and drained
1 medium onion, chopped
1 medium green pepper, chopped
3 celery ribs, chopped
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in barbecue sauce and macaroni; heat through. Add onion, green pepper and celery; mix well.
Recipe : Baked Pork Spring Rolls
Ingredients
1/2 pound ground pork
1 cup finely shredded cabbage
1/4 cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 1/2 teaspoons minced garlic
1 teaspoon chile sauce
1 tablespoon cornstarch
1 tablespoon water
12 (7 inch square) spring roll wrappers
4 teaspoons vegetable oil
Directions
Preheat oven to 425 degrees F (220 degrees C).
Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
Mix cornstarch and water in a small bowl.
Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,
1/2 pound ground pork
1 cup finely shredded cabbage
1/4 cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 1/2 teaspoons minced garlic
1 teaspoon chile sauce
1 tablespoon cornstarch
1 tablespoon water
12 (7 inch square) spring roll wrappers
4 teaspoons vegetable oil
Directions
Preheat oven to 425 degrees F (220 degrees C).
Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
Mix cornstarch and water in a small bowl.
Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,
Recipe : Broiled Short Ribs
Ingredients
4 pounds boneless beef short ribs
salt and pepper to taste
1/3 cup molasses
2/3 cup ketchup
1/4 cup fresh lemon juice
1 tablespoon dry mustard
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Directions
Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.
In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly.
Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.
4 pounds boneless beef short ribs
salt and pepper to taste
1/3 cup molasses
2/3 cup ketchup
1/4 cup fresh lemon juice
1 tablespoon dry mustard
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Directions
Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.
In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly.
Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.
Recipe : Applesauce Oatmeal Cookies
Ingredients
1/3 cup butter, softened
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 cup applesauce
1 1/4 cups all-purpose flour
1 1/4 cups rolled oats
Directions
In bowl beat butter till creamy. Add brown sugar, cinnamon, and baking soda. Stir until combined. Mix in applesauce and egg. Add flour, a little at a time. Stir in oats.
Drop dough onto ungreased cookie sheets. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until lightly browned. Enjoy!
1/3 cup butter, softened
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 cup applesauce
1 1/4 cups all-purpose flour
1 1/4 cups rolled oats
Directions
In bowl beat butter till creamy. Add brown sugar, cinnamon, and baking soda. Stir until combined. Mix in applesauce and egg. Add flour, a little at a time. Stir in oats.
Drop dough onto ungreased cookie sheets. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until lightly browned. Enjoy!
Recipe : BBQ Potato Roast
Ingredients
10 potatoes, peeled and halved
1/2 cup vegetable oil
2 tablespoons seasoned salt
Directions
Preheat grill for high heat.
Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm.
Drain potatoes, and pat dry. Coat thoroughly with vegetable oil and seasoned salt.
Place potatoes on the preheated grill. Cook approximately 20 minutes, turning periodically.
10 potatoes, peeled and halved
1/2 cup vegetable oil
2 tablespoons seasoned salt
Directions
Preheat grill for high heat.
Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm.
Drain potatoes, and pat dry. Coat thoroughly with vegetable oil and seasoned salt.
Place potatoes on the preheated grill. Cook approximately 20 minutes, turning periodically.
Recipe : Asparagus with Pimientos
Ingredients
1 pound fresh asparagus, trimmed
1/4 cup dry bread crumbs
3 tablespoons butter or margarine
2 tablespoons grated Parmesan cheese
2 tablespoons chopped pimientos
Directions
In a saucepan over medium heat, cook asparagus in boiling salted water until tender, about 8 minutes. Meanwhile, in a skillet, brown bread crumbs in butter. Drain asparagus; place in a serving dish. Sprinkle with crumbs, cheese and pimientos.
1 pound fresh asparagus, trimmed
1/4 cup dry bread crumbs
3 tablespoons butter or margarine
2 tablespoons grated Parmesan cheese
2 tablespoons chopped pimientos
Directions
In a saucepan over medium heat, cook asparagus in boiling salted water until tender, about 8 minutes. Meanwhile, in a skillet, brown bread crumbs in butter. Drain asparagus; place in a serving dish. Sprinkle with crumbs, cheese and pimientos.
Recipe : Basil-Tomato Tuna Steaks
Ingredients
1 tablespoon olive or canola oil
4 (4 ounce) tuna or salmon steaks
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup loosely packed fresh basil leaves
1 medium tomato, chopped
1/4 cup shredded part-skim mozzarella cheese
Directions
In a large nonstick skillet, heat oil over medium heat. Add the tuna steaks; cook for 3 minutes on each side or until fish flakes easily with a fork. Transfer to a broiler pan. Sprinkle fish with salt and pepper. Cover with basil leaves. Top with tomato and cheese. Broil 4-6 in. from the heat for 2 minutes or until the cheese is melted.
1 tablespoon olive or canola oil
4 (4 ounce) tuna or salmon steaks
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup loosely packed fresh basil leaves
1 medium tomato, chopped
1/4 cup shredded part-skim mozzarella cheese
Directions
In a large nonstick skillet, heat oil over medium heat. Add the tuna steaks; cook for 3 minutes on each side or until fish flakes easily with a fork. Transfer to a broiler pan. Sprinkle fish with salt and pepper. Cover with basil leaves. Top with tomato and cheese. Broil 4-6 in. from the heat for 2 minutes or until the cheese is melted.
Recipe : Brown Sugar Delight
Ingredients
3 egg yolks
2 cups brown sugar
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup butter
3 egg whites
1/8 cup white sugar
1 (9 inch) pie shell, baked
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, combine egg yolks, brown sugar and flour. Mix in the cream. Cook, stirring constantly, until thickened. Remove from heat and stir in butter. Pour into pre-baked pie shell.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
Bake in preheated oven for 5 to 10 minutes, or until meringue starts to brown.
3 egg yolks
2 cups brown sugar
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup butter
3 egg whites
1/8 cup white sugar
1 (9 inch) pie shell, baked
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, combine egg yolks, brown sugar and flour. Mix in the cream. Cook, stirring constantly, until thickened. Remove from heat and stir in butter. Pour into pre-baked pie shell.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
Bake in preheated oven for 5 to 10 minutes, or until meringue starts to brown.
Recipe : Bird's Nests II
Ingredients
2 cups chow mein noodles
2 cups crushed cornflakes cereal
16 (1 ounce) squares white chocolate
1/3 cup chocolate covered raisins
Directions
Place a sheet of waxed paper or foil on a large cookie sheet. In a large bowl, combine the noodles and the cereal and set aside.
Melt white chocolate or vanilla candy-coating in a double boiler over hot water (or in the microwave). Remove from heat and pour over noodles and cereal.
To form nests, mound 2 tablespoons of the mixture onto the prepared cookie sheet. With the back of a teaspoon, make an indentation in the center of each mound. Press 3 or 4 candies in the center of each "nest". Allow to set at room temperature until firm.
2 cups chow mein noodles
2 cups crushed cornflakes cereal
16 (1 ounce) squares white chocolate
1/3 cup chocolate covered raisins
Directions
Place a sheet of waxed paper or foil on a large cookie sheet. In a large bowl, combine the noodles and the cereal and set aside.
Melt white chocolate or vanilla candy-coating in a double boiler over hot water (or in the microwave). Remove from heat and pour over noodles and cereal.
To form nests, mound 2 tablespoons of the mixture onto the prepared cookie sheet. With the back of a teaspoon, make an indentation in the center of each mound. Press 3 or 4 candies in the center of each "nest". Allow to set at room temperature until firm.
Recipe : Apple and Spice Pork Roast
Ingredients
1 (4 pound) boneless pork roast
1 cup applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1 teaspoon yellow mustard
1/8 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Directions
Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.
1 (4 pound) boneless pork roast
1 cup applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1 teaspoon yellow mustard
1/8 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Directions
Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.
Recipe : Apple Cream Pie
Ingredients
4 cups thinly sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
4 tablespoons butter
2 cups half-and-half
1 recipe pastry for a 9 inch single crust pie
Directions
Place apples in pie shell. Mix together sugar, flour, nutmeg, and cinnamon. Sprinkle this mixture over apples in shell.
Melt the butter or margarine and stir into cream. Pour liquids over apples.
Bake at 375 degrees F (190 degrees C) for 35 minutes.
4 cups thinly sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
4 tablespoons butter
2 cups half-and-half
1 recipe pastry for a 9 inch single crust pie
Directions
Place apples in pie shell. Mix together sugar, flour, nutmeg, and cinnamon. Sprinkle this mixture over apples in shell.
Melt the butter or margarine and stir into cream. Pour liquids over apples.
Bake at 375 degrees F (190 degrees C) for 35 minutes.
Recipe : Almond Cookies II
Ingredients
1/2 cup butter
1/2 cup packed brown sugar
1 teaspoon almond extract
1/2 cup white rice flour
2 cups crisp rice cereal
2 tablespoons chopped almonds
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.
1/2 cup butter
1/2 cup packed brown sugar
1 teaspoon almond extract
1/2 cup white rice flour
2 cups crisp rice cereal
2 tablespoons chopped almonds
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.
Recipe : Bhindi Masala (Spicy Okra Curry)
Ingredients
4 cups okra, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon cumin seeds
1 onion, chopped
2 tomatoes, diced
1 teaspoon curry powder
1 teaspoon salt
Directions
Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.
4 cups okra, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon cumin seeds
1 onion, chopped
2 tomatoes, diced
1 teaspoon curry powder
1 teaspoon salt
Directions
Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.
Recipe : Burnt Sugar Cake II
Ingredients
1 3/4 cups white sugar
1/3 cup hot water
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 teaspoon vanilla extract
2/3 cup milk
Directions
Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
Sift the flour, baking powder and salt together three times.
Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
1 3/4 cups white sugar
1/3 cup hot water
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 teaspoon vanilla extract
2/3 cup milk
Directions
Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
Sift the flour, baking powder and salt together three times.
Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Recipe : Broiled Mochi with Nori Seaweed
Ingredients
8 frozen mochi squares
1/2 cup soy sauce
1 sheet nori (dry seaweed)
Directions
Preheat oven to 450 degrees F (275 degrees C).
Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat.
Wrap each mochi cake in seaweed; serve warm.
8 frozen mochi squares
1/2 cup soy sauce
1 sheet nori (dry seaweed)
Directions
Preheat oven to 450 degrees F (275 degrees C).
Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat.
Wrap each mochi cake in seaweed; serve warm.
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