Ingredients
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
1 (15 ounce) can crushed pineapple, drained
1 cup mayonnaise
1 teaspoon salt
Directions
In a large bowl, stir together the cabbage, carrot, pineapple, mayonnaise and salt and let chill for at least an hour before serving.
Tuesday, July 19, 2011
Recipe : Brilliant Christmas Sunset
Ingredients
Crushed ice
4 tablespoons pomegranate or grenadine syrup
4 cups orange juice
Directions
Add ice to four glasses. Pour 1 tablespoon pomegranate juice or grenadine syrup over ice in each glass. Slowly add 1 cup orange juice. Stir if desired.
Crushed ice
4 tablespoons pomegranate or grenadine syrup
4 cups orange juice
Directions
Add ice to four glasses. Pour 1 tablespoon pomegranate juice or grenadine syrup over ice in each glass. Slowly add 1 cup orange juice. Stir if desired.
Recipe : Brunch Egg Bake
Ingredients
3 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1 (4.5 ounce) jar sliced mushrooms, drained
1/3 cup sliced green onions
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
2 cups diced fully cooked ham
1 3/4 cups milk
1/2 cup all-purpose flour
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain. Place over cheese; top with ham. Sprinkle with remaining cheese. In a bowl, beat eggs. Add milk, flour, parsley, basil, salt and pepper; mix well. Slowly pour over the cheese. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
3 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1 (4.5 ounce) jar sliced mushrooms, drained
1/3 cup sliced green onions
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
2 cups diced fully cooked ham
1 3/4 cups milk
1/2 cup all-purpose flour
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain. Place over cheese; top with ham. Sprinkle with remaining cheese. In a bowl, beat eggs. Add milk, flour, parsley, basil, salt and pepper; mix well. Slowly pour over the cheese. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
Recipe : Baked Chicken Curry Flavor-Fest
Ingredients
1 1/2 cups Dijon mustard
2/3 cup Worcestershire sauce
6 tablespoons chili powder
1/4 cup ground cumin
2 tablespoons ground ginger
1 teaspoon ground turmeric
10 pounds bone-in chicken pieces
6 cloves garlic, minced
Directions
Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.
Preheat oven to 450 degrees F (230 degrees C).
Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.
Bake in preheated oven until the juices run clear, 40 to 45 minutes.
1 1/2 cups Dijon mustard
2/3 cup Worcestershire sauce
6 tablespoons chili powder
1/4 cup ground cumin
2 tablespoons ground ginger
1 teaspoon ground turmeric
10 pounds bone-in chicken pieces
6 cloves garlic, minced
Directions
Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.
Preheat oven to 450 degrees F (230 degrees C).
Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.
Bake in preheated oven until the juices run clear, 40 to 45 minutes.
Recipe : Busia's Cutout Cookies
Ingredients
2/3 cup butter
1 cup white sugar
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
4 cups all-purpose flour
Directions
Cream butter and sugar. Beat in eggs.
Dissolve the baking soda in the milk, then add to mixture. Add the vanilla and mix well
Place salt in with flour and slowly stir into mixture. The dough should not be too sticky and should pull away from the sides of the bowl easily. If the dough is sticky, add a little more flour.
Form the dough into a roll about a foot long and 2-3 inches in diameter. Roll up in wax paper and put in the refrigerator for 1 hour.
Remove from refrigerator and let dough come to room temperature. Roll out dough a chunk at a time (one dough log makes about 4 chunks).
Preheat oven to 350 degrees F (180 degrees C).
Cut your cookies and decorate or bake plain for 8-10 minutes. Enjoy!
2/3 cup butter
1 cup white sugar
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
4 cups all-purpose flour
Directions
Cream butter and sugar. Beat in eggs.
Dissolve the baking soda in the milk, then add to mixture. Add the vanilla and mix well
Place salt in with flour and slowly stir into mixture. The dough should not be too sticky and should pull away from the sides of the bowl easily. If the dough is sticky, add a little more flour.
Form the dough into a roll about a foot long and 2-3 inches in diameter. Roll up in wax paper and put in the refrigerator for 1 hour.
Remove from refrigerator and let dough come to room temperature. Roll out dough a chunk at a time (one dough log makes about 4 chunks).
Preheat oven to 350 degrees F (180 degrees C).
Cut your cookies and decorate or bake plain for 8-10 minutes. Enjoy!
Recipe : Broadway Brownie Bars
Ingredients
1 (8 ounce) package cream cheese, divided
1 1/2 cups sugar, divided
1 1/8 cups all-purpose flour, divided
1 cup butter or margarine, softened, divided
3 eggs, divided
2 1/2 teaspoons vanilla, divided
2 (1 ounce) squares unsweetened chocolate, divided
1 1/4 cups chopped walnuts
1 teaspoon baking powder
1 cup semisweet chocolate chips
2 cups miniature marshmallows
1/4 cup milk
3 cups confectioners' sugar
Directions
In small mixing bowl, blend 6 ounces cream cheese, 1/2 cup sugar, 2 tablespoons flour, 1/4 cup butter, 1 egg and 1/2 teaspoon vanilla; set aside. In medium saucepan, over medium heat, melt 1 square chocolate and 1/2 cup butter. Remove from heat; add 1 cup sugar, 1 cup flour, 1 cup nuts, baking powder, 1 teaspoon vanilla, and 2 eggs; blend well. Spray 13-in. x 9-in. x 2-in. pan with non-stick spray; spread batter in pan. Spread cheese mixture over batter. In small bowl, combine 1/4 cup nuts and chocolate chips; sprinkle over cheese layer. Bake at 350 degrees F for about 28 minutes or until almost done. Sprinkle marshmallows over all; return to oven for 2 minutes. In medium saucepan, melt 1/4 cup butter, 1 square chocolate, 2 ounces cream cheese and milk. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars.
1 (8 ounce) package cream cheese, divided
1 1/2 cups sugar, divided
1 1/8 cups all-purpose flour, divided
1 cup butter or margarine, softened, divided
3 eggs, divided
2 1/2 teaspoons vanilla, divided
2 (1 ounce) squares unsweetened chocolate, divided
1 1/4 cups chopped walnuts
1 teaspoon baking powder
1 cup semisweet chocolate chips
2 cups miniature marshmallows
1/4 cup milk
3 cups confectioners' sugar
Directions
In small mixing bowl, blend 6 ounces cream cheese, 1/2 cup sugar, 2 tablespoons flour, 1/4 cup butter, 1 egg and 1/2 teaspoon vanilla; set aside. In medium saucepan, over medium heat, melt 1 square chocolate and 1/2 cup butter. Remove from heat; add 1 cup sugar, 1 cup flour, 1 cup nuts, baking powder, 1 teaspoon vanilla, and 2 eggs; blend well. Spray 13-in. x 9-in. x 2-in. pan with non-stick spray; spread batter in pan. Spread cheese mixture over batter. In small bowl, combine 1/4 cup nuts and chocolate chips; sprinkle over cheese layer. Bake at 350 degrees F for about 28 minutes or until almost done. Sprinkle marshmallows over all; return to oven for 2 minutes. In medium saucepan, melt 1/4 cup butter, 1 square chocolate, 2 ounces cream cheese and milk. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars.
Recipe : Barlow's Blackened Catfish
Ingredients
2 teaspoons cayenne pepper
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1 pound catfish fillets
2 tablespoons butter
1 cup Italian-style salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.
2 teaspoons cayenne pepper
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1 pound catfish fillets
2 tablespoons butter
1 cup Italian-style salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.
Recipe : Best Ever Jalapeno Poppers
Ingredients
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying
Directions
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying
Directions
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Recipe : Best Wild Rice Salad
Ingredients
2/3 cup uncooked wild rice
2 skinless, boneless chicken breast half
1 tablespoon butter
1 tablespoon olive oil
1/4 cup sliced water chestnuts, drained
4 tablespoons walnut oil
2 tablespoons balsamic vinegar
salt and pepper to taste
1 head romaine lettuce, rinsed and dried
Directions
In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water. Bring to a boil and boil, uncovered, for 30 minutes, or until tender. Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open. Remove from heat and let cool.
In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly. Do not overcook the chicken. Cool and shred the chicken into bite-size pieces.
In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside.
For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine. To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves.
2/3 cup uncooked wild rice
2 skinless, boneless chicken breast half
1 tablespoon butter
1 tablespoon olive oil
1/4 cup sliced water chestnuts, drained
4 tablespoons walnut oil
2 tablespoons balsamic vinegar
salt and pepper to taste
1 head romaine lettuce, rinsed and dried
Directions
In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water. Bring to a boil and boil, uncovered, for 30 minutes, or until tender. Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open. Remove from heat and let cool.
In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly. Do not overcook the chicken. Cool and shred the chicken into bite-size pieces.
In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside.
For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine. To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves.
Recipe : Amy's Cilantro Cream Sauce
Ingredients
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice
Directions
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice
Directions
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
Recipe : Beer Beef Stew
Ingredients
1/4 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 teaspoons pepper
1 pound cubed beef stew meat
3 tablespoons vegetable oil
1 quart beef broth
1 pint beer
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup peeled and cubed potatoes
1 (10 ounce) package frozen mixed vegetables
1 cup chopped cabbage
Directions
In a bowl, mix the flour, salt, and pepper. Toss the beef in the mixture to coat.
Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste. Stir in the potatoes, mixed vegetables, and cabbage. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
1/4 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 teaspoons pepper
1 pound cubed beef stew meat
3 tablespoons vegetable oil
1 quart beef broth
1 pint beer
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup peeled and cubed potatoes
1 (10 ounce) package frozen mixed vegetables
1 cup chopped cabbage
Directions
In a bowl, mix the flour, salt, and pepper. Toss the beef in the mixture to coat.
Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste. Stir in the potatoes, mixed vegetables, and cabbage. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
Recipe : Artichoke Chicken
Ingredients
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Recipe : Berry-Filled Lemon Cake
Ingredients
1 1/4 cups water
3/4 cup liquid egg substitute
1/4 cup plain nonfat yogurt
1 tablespoon grated lemon peel
1 (18.25 ounce) package light yellow cake mix
1/2 cup confectioners' sugar
3 teaspoons lemon juice
2 cups sliced strawberries
Directions
In a mixing bowl, combine water, egg substitute, yogurt and lemon peel; add cake mix. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries.
1 1/4 cups water
3/4 cup liquid egg substitute
1/4 cup plain nonfat yogurt
1 tablespoon grated lemon peel
1 (18.25 ounce) package light yellow cake mix
1/2 cup confectioners' sugar
3 teaspoons lemon juice
2 cups sliced strawberries
Directions
In a mixing bowl, combine water, egg substitute, yogurt and lemon peel; add cake mix. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries.
Recipe : Brandy Snap Baskets
Ingredients
1/2 cup all-purpose flour
1 teaspoon ground ginger
1/4 cup butter
1/3 cup superfine sugar
1/3 cup golden syrup
1/2 teaspoon grated lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Generously grease baking sheets.
Sift together flour and ginger.
In a small saucepan over medium heat, combine butter, sugar and syrup and cook until butter is melted. Allow to cool.
Stir flour mixture and lemon rind into syrup. Drop by spoonfuls onto prepared sheets, well spaced apart, as the mixture will spread.
Bake 10 to 15 minutes in preheated oven, until golden. Remove from oven and let cool 1 minute. Have ready 5 small bowls, their undersides buttered. Gently lift the brandy snap off the tray and bend it over a bowl to shape. Remove baskets when cooler and set.
1/2 cup all-purpose flour
1 teaspoon ground ginger
1/4 cup butter
1/3 cup superfine sugar
1/3 cup golden syrup
1/2 teaspoon grated lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Generously grease baking sheets.
Sift together flour and ginger.
In a small saucepan over medium heat, combine butter, sugar and syrup and cook until butter is melted. Allow to cool.
Stir flour mixture and lemon rind into syrup. Drop by spoonfuls onto prepared sheets, well spaced apart, as the mixture will spread.
Bake 10 to 15 minutes in preheated oven, until golden. Remove from oven and let cool 1 minute. Have ready 5 small bowls, their undersides buttered. Gently lift the brandy snap off the tray and bend it over a bowl to shape. Remove baskets when cooler and set.
Recipe : Banana Trifle
Ingredients
2 (3.5 ounce) packages instant banana pudding mix
1 quart cold milk
2 bananas, chopped
4 cups heavy cream
4 teaspoons vanilla extract
1 cup confectioners' sugar
1 (12 ounce) package prepared pound cake, cubed
1/2 (12 ounce) box vanilla wafers (such as Nilla�), crushed
Directions
Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.
Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.
2 (3.5 ounce) packages instant banana pudding mix
1 quart cold milk
2 bananas, chopped
4 cups heavy cream
4 teaspoons vanilla extract
1 cup confectioners' sugar
1 (12 ounce) package prepared pound cake, cubed
1/2 (12 ounce) box vanilla wafers (such as Nilla�), crushed
Directions
Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.
Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.
Recipe : Basic Chicken Barbecue
Ingredients
1 cup vinegar
1 cup water
1/2 cup vegetable oil
3 tablespoons sugar
2 tablespoons salt
1 tablespoon poultry seasoning
1 tablespoon pepper
1 (3 pound) broiler-fryer chicken, cut up
Directions
In a small saucepan, combine the first seven ingredients. Bring to a boil; boil for 2 minutes. Allow to cool to lukewarm. Reserve 1/2 cup for basting; cover. Place chicken in a large resealable plastic bag or glass 13-in. x 9-in. x 2-in. baking dish. Pour remaining marinade over chicken. Cover or close bag and refrigerate at least 4 hours. Drain, discarding marinade. Grill, covered, over low coals, turning and brushing with reserved marinade, for 50-60 minutes or until juices run clear.
1 cup vinegar
1 cup water
1/2 cup vegetable oil
3 tablespoons sugar
2 tablespoons salt
1 tablespoon poultry seasoning
1 tablespoon pepper
1 (3 pound) broiler-fryer chicken, cut up
Directions
In a small saucepan, combine the first seven ingredients. Bring to a boil; boil for 2 minutes. Allow to cool to lukewarm. Reserve 1/2 cup for basting; cover. Place chicken in a large resealable plastic bag or glass 13-in. x 9-in. x 2-in. baking dish. Pour remaining marinade over chicken. Cover or close bag and refrigerate at least 4 hours. Drain, discarding marinade. Grill, covered, over low coals, turning and brushing with reserved marinade, for 50-60 minutes or until juices run clear.
Recipe : Artichoke Melts
Ingredients
1 (14 ounce) can water packed artichoke hearts, drained and chopped
1 1/2 cups shredded Cheddar cheese
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
6 slices rye or pumpernickel bread
3 hard-cooked eggs, sliced
Directions
In a bowl, combine the artichokes, cheese, mayonnaise, mustard and thyme; set aside. Place bread on a baking sheet; broil 4 in. from the heat until toasted. Turn over. Place egg slices on untoasted side of bread; spread with artichoke mixture. Broil for 3-5 minutes or until cheese is melted and top is golden brown.
1 (14 ounce) can water packed artichoke hearts, drained and chopped
1 1/2 cups shredded Cheddar cheese
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
6 slices rye or pumpernickel bread
3 hard-cooked eggs, sliced
Directions
In a bowl, combine the artichokes, cheese, mayonnaise, mustard and thyme; set aside. Place bread on a baking sheet; broil 4 in. from the heat until toasted. Turn over. Place egg slices on untoasted side of bread; spread with artichoke mixture. Broil for 3-5 minutes or until cheese is melted and top is golden brown.
Recipe : Bobbie's Oatmeal Cookies
Ingredients
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1/2 cup semisweet chocolate chips
1 cup raisins
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, raisins, and pecans, one ingredient at a time. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1/2 cup semisweet chocolate chips
1 cup raisins
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, raisins, and pecans, one ingredient at a time. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe : Blueberry Congealed Salad
Ingredients
2 (3 ounce) packages blackberry gelatin
2 cups boiling water
1 (15 ounce) can blueberries
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
In a large bowl, dissolve the gelatin in boiling water. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid. Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm.
Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture. Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.
2 (3 ounce) packages blackberry gelatin
2 cups boiling water
1 (15 ounce) can blueberries
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
In a large bowl, dissolve the gelatin in boiling water. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid. Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm.
Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture. Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.
Recipe : Amish Raisin Cookies
Ingredients
1 cup raisins
1 cup water
3/4 cup butter, softened
1 teaspoon baking soda
2 cups packed brown sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
Directions
In a small saucepan, combine raisins and water. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside to cool.
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in raisins with liquid.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 10-12 minutes or until the surface cracks. Remove to wire racks to cool.
1 cup raisins
1 cup water
3/4 cup butter, softened
1 teaspoon baking soda
2 cups packed brown sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
Directions
In a small saucepan, combine raisins and water. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside to cool.
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in raisins with liquid.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 10-12 minutes or until the surface cracks. Remove to wire racks to cool.
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 : Barbecued Pork Chops
Ingredients
8 lean pork chops
1/2 cup ketchup
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground nutmeg
1/3 cup distilled white vinegar
1 cup water
1 bay leaf
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a skillet, heat a small amount of oil and brown both sides of the pork chops.
In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
Bake in oven for 90 minutes. Turn chops once during baking.
8 lean pork chops
1/2 cup ketchup
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground nutmeg
1/3 cup distilled white vinegar
1 cup water
1 bay leaf
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a skillet, heat a small amount of oil and brown both sides of the pork chops.
In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
Bake in oven for 90 minutes. Turn chops once during baking.
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 : Almond Macaroons II
Ingredients
3 egg whites
1 1/2 teaspoons lemon zest
1 cup white sugar
1 1/2 cups ground almonds
2 drops red food coloring
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease cookie sheets.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add lemon zest and sugar, continuing to beat until whites form stiff peaks. Color light green or pink with the food coloring while mixing. Using a rubber spatula, fold in the ground almonds. Drop by heaping spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
Bake for 20 to 30 minutes in the preheated oven, until cookies are firm and slightly brown. Allow cookies to cool on the sheets for 5 minutes before removing to wire racks to cool completely.
3 egg whites
1 1/2 teaspoons lemon zest
1 cup white sugar
1 1/2 cups ground almonds
2 drops red food coloring
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease cookie sheets.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add lemon zest and sugar, continuing to beat until whites form stiff peaks. Color light green or pink with the food coloring while mixing. Using a rubber spatula, fold in the ground almonds. Drop by heaping spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
Bake for 20 to 30 minutes in the preheated oven, until cookies are firm and slightly brown. Allow cookies to cool on the sheets for 5 minutes before removing to wire racks to cool completely.
Recipe : Bread Machine Pizza Dough
Ingredients
1 cup flat beer
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
2 1/2 cups all-purpose flour
2 1/4 teaspoons yeast
Directions
Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.
Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.
1 cup flat beer
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
2 1/2 cups all-purpose flour
2 1/4 teaspoons yeast
Directions
Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.
Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.
Recipe : Apricot-Glazed Pork Chops
Ingredients
1/3 cup apricot preserves
1/3 cup fruity white wine, such as Gewurztraminer
1/2 teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4 boneless pork chops, 1/2 inch thick
Directions
Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.
1/3 cup apricot preserves
1/3 cup fruity white wine, such as Gewurztraminer
1/2 teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4 boneless pork chops, 1/2 inch thick
Directions
Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.
Recipe : Accordion Rye Rolls
Ingredients
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/2 cups warm milk (110 to 115 degrees F)
1/4 cup molasses
4 tablespoons butter or margarine, softened, divided
1 tablespoon sugar
3 1/2 teaspoons salt, divided
3 cups all-purpose flour
2 1/2 cups rye flour
vegetable oil
1 egg white
2 teaspoons caraway seeds
Directions
In a mixing bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Let stand for 20 minutes. Divide dough into four portions. On a lightly floured surface, roll each portion into a 14-in. x 6-in. rectangle. Brush with remaining butter. With the blunt edge of a knife, make creases in dough at 2-in. intervals, beginning at a short side. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small mixing bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt. Bake at 375 degrees F for 20-25 minutes or until lightly browned.
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/2 cups warm milk (110 to 115 degrees F)
1/4 cup molasses
4 tablespoons butter or margarine, softened, divided
1 tablespoon sugar
3 1/2 teaspoons salt, divided
3 cups all-purpose flour
2 1/2 cups rye flour
vegetable oil
1 egg white
2 teaspoons caraway seeds
Directions
In a mixing bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Let stand for 20 minutes. Divide dough into four portions. On a lightly floured surface, roll each portion into a 14-in. x 6-in. rectangle. Brush with remaining butter. With the blunt edge of a knife, make creases in dough at 2-in. intervals, beginning at a short side. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small mixing bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt. Bake at 375 degrees F for 20-25 minutes or until lightly browned.
Recipe : Apples 'n' Onion Topped Chops
Ingredients
4 boneless lean pork loin chops
3 cups sliced sweet onions
1 teaspoon canola oil
2 medium Granny Smith apples, peeled and sliced
1/2 cup water
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
Directions
In a large nonstick skillet coated with nonstick cooking spray, cook chops for about 3 minutes on each side or until browned. Remove meat; set aside and keep warm.
In same skillet, cook and stir onion in oil for 7 minutes or until golden brown. Add apple slices; cook and stir 3 minutes longer. Combine the water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and simmer for 8-10 minutes or until apples are crisp-tender and a meat thermometer reads 160 degrees F.
4 boneless lean pork loin chops
3 cups sliced sweet onions
1 teaspoon canola oil
2 medium Granny Smith apples, peeled and sliced
1/2 cup water
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
Directions
In a large nonstick skillet coated with nonstick cooking spray, cook chops for about 3 minutes on each side or until browned. Remove meat; set aside and keep warm.
In same skillet, cook and stir onion in oil for 7 minutes or until golden brown. Add apple slices; cook and stir 3 minutes longer. Combine the water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and simmer for 8-10 minutes or until apples are crisp-tender and a meat thermometer reads 160 degrees F.
Recipe : Almond Spice Sandwich
Ingredients
1/2 cup almond butter
1 tablespoon honey
1 teaspoon ground cinnamon
4 tablespoons sliced almonds
4 tablespoons raisins
8 slices whole-grain bread
Directions
In a small bowl, mix together almond butter, honey and cinnamon.
Spread about 2 tablespoons of almond butter mixture evenly over one slice of bread. Sprinkle one tablespoon each sliced almonds and raisins over the almond butter, and top with another slice of bread. Repeat with remaining ingredients.
1/2 cup almond butter
1 tablespoon honey
1 teaspoon ground cinnamon
4 tablespoons sliced almonds
4 tablespoons raisins
8 slices whole-grain bread
Directions
In a small bowl, mix together almond butter, honey and cinnamon.
Spread about 2 tablespoons of almond butter mixture evenly over one slice of bread. Sprinkle one tablespoon each sliced almonds and raisins over the almond butter, and top with another slice of bread. Repeat with remaining ingredients.
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