Ingredients
1 cup all-purpose flour
2/3 cup whole wheat flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
2 tablespoons white sugar
1 1/2 cups buttermilk
2 small ripe bananas, finely chopped
Directions
In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. Stir in buttermilk and bananas just until moistened.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Sunday, July 24, 2011
Recipe : Boston Cream Pie III
Ingredients
2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
3/4 cup milk
3 egg yolks
3 egg yolks
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon butter
1 teaspoon vanilla extract
Chocolate Glaze
1 (1 ounce) square unsweetened chocolate
2 tablespoons butter or margarine
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon hot water
confectioners' sugar for dusting
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside.
In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with 3/4 cup milk. Mix only enough to blend thoroughly; do not overmix.
Divide the batter between 2 - 8 inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling point and remove from heat. In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and continue beating until pale yellow. Beat in 1/4 cup flour. Pour the hot milk into the egg yolk mixture in steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool.
To make the Glaze: In the top of a double boiler, melt the chocolate with 2 tablespoons butter. When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste. Add 1/2 teaspoon vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time.
To assemble the cake, spread the cooled pastry cream over one of the cake layers. Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. Dust top with confectioners sugar. Refrigerate any leftover cake.
2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
3/4 cup milk
3 egg yolks
3 egg yolks
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon butter
1 teaspoon vanilla extract
Chocolate Glaze
1 (1 ounce) square unsweetened chocolate
2 tablespoons butter or margarine
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon hot water
confectioners' sugar for dusting
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside.
In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with 3/4 cup milk. Mix only enough to blend thoroughly; do not overmix.
Divide the batter between 2 - 8 inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling point and remove from heat. In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and continue beating until pale yellow. Beat in 1/4 cup flour. Pour the hot milk into the egg yolk mixture in steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool.
To make the Glaze: In the top of a double boiler, melt the chocolate with 2 tablespoons butter. When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste. Add 1/2 teaspoon vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time.
To assemble the cake, spread the cooled pastry cream over one of the cake layers. Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. Dust top with confectioners sugar. Refrigerate any leftover cake.
Recipe : Auntie Doris's Peach Jam
Ingredients
12 fresh peaches - peeled, pitted and chopped
6 cups white sugar
Directions
Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.
The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.
While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.
12 fresh peaches - peeled, pitted and chopped
6 cups white sugar
Directions
Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.
The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.
While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.
Recipe : Apple Yogurt Muffins
Ingredients
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 (8 ounce) container vanilla yogurt
1/4 cup vegetable oil
2 tablespoons milk
1 small tart apple - peeled and chopped
1/3 cup raisins
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter or margarine
Directions
In a bowl, combine the flour, sugar, baking powder, salt and cinnamon. Combine the yogurt, egg, oil and milk; stir into dry ingredients just until moistened. Stir in apple and raisins if desired (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full.
For topping, combine flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 (8 ounce) container vanilla yogurt
1/4 cup vegetable oil
2 tablespoons milk
1 small tart apple - peeled and chopped
1/3 cup raisins
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter or margarine
Directions
In a bowl, combine the flour, sugar, baking powder, salt and cinnamon. Combine the yogurt, egg, oil and milk; stir into dry ingredients just until moistened. Stir in apple and raisins if desired (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full.
For topping, combine flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Recipe : Autumn Dessert
Ingredients
1 large ripe pear or tart apple, peeled and thinly sliced
1/2 cup water, divided
2 tablespoons sugar
1 tablespoon raisins
1 teaspoon butter or margarine
1/8 teaspoon ground cinnamon
1 dash ground nutmeg
1 tablespoon cornstarch
2 slices cinnamon bread, toasted
Ice cream or whipped cream (optional)
Directions
In a saucepan, combine pear, 1/4 cup water, sugar, raisins if desired, butter, cinnamon, nutmeg. Cook over medium heat for 8-10 minutes or until fruit is tender. Combine cornstarch and remaining water until smooth; add to fruit mixture. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Serve warm over cinnamon toast. Top with ice cream or whipped cream if desired.
1 large ripe pear or tart apple, peeled and thinly sliced
1/2 cup water, divided
2 tablespoons sugar
1 tablespoon raisins
1 teaspoon butter or margarine
1/8 teaspoon ground cinnamon
1 dash ground nutmeg
1 tablespoon cornstarch
2 slices cinnamon bread, toasted
Ice cream or whipped cream (optional)
Directions
In a saucepan, combine pear, 1/4 cup water, sugar, raisins if desired, butter, cinnamon, nutmeg. Cook over medium heat for 8-10 minutes or until fruit is tender. Combine cornstarch and remaining water until smooth; add to fruit mixture. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Serve warm over cinnamon toast. Top with ice cream or whipped cream if desired.
Recipe : Beef and Cheddar Quiche
Ingredients
3/4 pound ground beef
1 (9 inch) unbaked pastry shell
3 eggs, beaten
1/2 cup mayonnaise
1/2 cup milk
1/2 cup chopped onion
4 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Cheddar cheese, divided
Directions
In a skillet, cook the beef until browned. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake for 5 minutes more. Set aside. Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch, salt, pepper and 1 cup cheese. Pour into crust. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edges of crust with foil to prevent overbrowning. Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting.
3/4 pound ground beef
1 (9 inch) unbaked pastry shell
3 eggs, beaten
1/2 cup mayonnaise
1/2 cup milk
1/2 cup chopped onion
4 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Cheddar cheese, divided
Directions
In a skillet, cook the beef until browned. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake for 5 minutes more. Set aside. Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch, salt, pepper and 1 cup cheese. Pour into crust. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edges of crust with foil to prevent overbrowning. Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting.
Recipe : Barbye's Cornbread Dressing
Ingredients
1 (9x9 inch) pan cornbread
8 slices white bread, lightly toasted
2 tablespoons butter
1 onion, chopped
1/2 pound portobello mushrooms, sliced
2 teaspoons granulated garlic
2 teaspoons ground black pepper
1 egg, beaten
1 cup white wine
1/2 cup chicken broth
Directions
In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Saute until mushrooms release liquid and onions soften.
Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
Makes enough to stuff a 12 to 14 pound turkey with about 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in a 325 degree F (165 degrees C) oven for 40 minutes.
1 (9x9 inch) pan cornbread
8 slices white bread, lightly toasted
2 tablespoons butter
1 onion, chopped
1/2 pound portobello mushrooms, sliced
2 teaspoons granulated garlic
2 teaspoons ground black pepper
1 egg, beaten
1 cup white wine
1/2 cup chicken broth
Directions
In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Saute until mushrooms release liquid and onions soften.
Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
Makes enough to stuff a 12 to 14 pound turkey with about 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in a 325 degree F (165 degrees C) oven for 40 minutes.
Recipe : Aebleskiver (Danish Pancakes)
Ingredients
1 cup whole wheat flour
2 tablespoons white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
1 dash ground cloves
1 egg, lightly beaten
3/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Directions
Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
Heat an aebleskiver pan over medium heat; prepare with cooking spray.
Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.
1 cup whole wheat flour
2 tablespoons white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
1 dash ground cloves
1 egg, lightly beaten
3/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Directions
Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
Heat an aebleskiver pan over medium heat; prepare with cooking spray.
Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.
Recipe : Banana Colada
Ingredients
2 ripe bananas, mashed
4 fluid ounces cream of coconut
6 fluid ounces rum
4 fluid ounces banana liqueur
3 cups crushed ice
Directions
In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.
2 ripe bananas, mashed
4 fluid ounces cream of coconut
6 fluid ounces rum
4 fluid ounces banana liqueur
3 cups crushed ice
Directions
In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.
Recipe : Blueberry Cream Cheese Pound Cake II
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
Recipe : Asian Chicken Noodle Soup
Ingredients
12 chicken wings
2 tablespoons garlic powder
2 tablespoons minced fresh ginger root
1 tablespoon vegetable oil
4 tablespoons sesame oil, divided
1/4 cup dry sherry
2 tablespoons distilled white vinegar
1/4 cup Kikkoman Less Sodium Soy Sauce
1 (10 ounce) package Asian style vegetables
6 ounces angel hair pasta, broken into 2-inch lengths
Directions
Disjoint chicken wings; discard tip, season wings with garlic powder. Heat vegetable oil and 2 tablespoons of sesame oil in a Dutch oven or large saucepan over medium high heat. Add chicken and cook until browned on both sides, about 10 minutes. Add 4 cups water, sherry, ginger, vinegar and less sodium soy sauce; cover and bring to a boil. Reduce heat; simmer 45 minutes.
Add vegetables, simmer, covered 3 minutes. Stir in pasta; return to boil. Cook until pasta is soft, stirring occasionally. Remove from heat, stir in remaining sesame oil. Serve immediately.
12 chicken wings
2 tablespoons garlic powder
2 tablespoons minced fresh ginger root
1 tablespoon vegetable oil
4 tablespoons sesame oil, divided
1/4 cup dry sherry
2 tablespoons distilled white vinegar
1/4 cup Kikkoman Less Sodium Soy Sauce
1 (10 ounce) package Asian style vegetables
6 ounces angel hair pasta, broken into 2-inch lengths
Directions
Disjoint chicken wings; discard tip, season wings with garlic powder. Heat vegetable oil and 2 tablespoons of sesame oil in a Dutch oven or large saucepan over medium high heat. Add chicken and cook until browned on both sides, about 10 minutes. Add 4 cups water, sherry, ginger, vinegar and less sodium soy sauce; cover and bring to a boil. Reduce heat; simmer 45 minutes.
Add vegetables, simmer, covered 3 minutes. Stir in pasta; return to boil. Cook until pasta is soft, stirring occasionally. Remove from heat, stir in remaining sesame oil. Serve immediately.
Recipe : Bonnie's Fruit Dip
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream, for topping
1 cup whipped cream
1/4 cup brown sugar
1/4 cup white sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
Directions
In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later.
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream, for topping
1 cup whipped cream
1/4 cup brown sugar
1/4 cup white sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
Directions
In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later.
Recipe : Beefy Taco Dip
Ingredients
1/2 pound ground beef
1 1/2 teaspoons chili powder
1 cup Pace� Chunky Salsa
1/2 (8 ounce) package cream cheese, cut into pieces
1/2 cup shredded Cheddar cheese
Assorted Toppings (see Note)
Sour cream (optional)
Tortilla chips
Directions
Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir the salsa, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted. Sprinkle with the assorted toppings and top with the sour cream, if desired.
Serve with the tortilla chips.
1/2 pound ground beef
1 1/2 teaspoons chili powder
1 cup Pace� Chunky Salsa
1/2 (8 ounce) package cream cheese, cut into pieces
1/2 cup shredded Cheddar cheese
Assorted Toppings (see Note)
Sour cream (optional)
Tortilla chips
Directions
Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir the salsa, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted. Sprinkle with the assorted toppings and top with the sour cream, if desired.
Serve with the tortilla chips.
Recipe : al fresco Roasted Pepper and Asiago Chicken Sausage Frittata
Ingredients
1 (12 ounce) package al fresco� Roasted Pepper & Asiago Chicken Sausage, thinly sliced
1 tablespoon extra-virgin olive oil
3 ounces canned or jarred roasted red peppers, chopped
1 clove garlic, finely minced
4 large eggs
2 tablespoons fresh Italian flat parsley, chopped
1/2 teaspoon black pepper
1/2 cup low-sodium Parmesan cheese, grated
1 teaspoon Tabasco sauce
Directions
Preheat oven to 400 degrees.
Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the sausage and brown slightly. Add the roasted red peppers and garlic, cook for 1 minute. Reduce heat.
In a mixing bowl, whisk eggs. Add parsley, pepper, cheese and Tabasco. Stir. Pour egg mixture over sausage and peppers. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny.
Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.
When done, remove and carefully slide Frittata onto a serving platter. Slice and serve.
1 (12 ounce) package al fresco� Roasted Pepper & Asiago Chicken Sausage, thinly sliced
1 tablespoon extra-virgin olive oil
3 ounces canned or jarred roasted red peppers, chopped
1 clove garlic, finely minced
4 large eggs
2 tablespoons fresh Italian flat parsley, chopped
1/2 teaspoon black pepper
1/2 cup low-sodium Parmesan cheese, grated
1 teaspoon Tabasco sauce
Directions
Preheat oven to 400 degrees.
Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the sausage and brown slightly. Add the roasted red peppers and garlic, cook for 1 minute. Reduce heat.
In a mixing bowl, whisk eggs. Add parsley, pepper, cheese and Tabasco. Stir. Pour egg mixture over sausage and peppers. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny.
Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.
When done, remove and carefully slide Frittata onto a serving platter. Slice and serve.
Recipe : Breakfast Casserole II
Ingredients
1 (16 ounce) package ground pork breakfast sausage
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 (4.5 ounce) can sliced mushrooms, drained
1 (32 ounce) package frozen potato rounds
1/2 cup shredded Cheddar cheese
Directions
Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.
1 (16 ounce) package ground pork breakfast sausage
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 (4.5 ounce) can sliced mushrooms, drained
1 (32 ounce) package frozen potato rounds
1/2 cup shredded Cheddar cheese
Directions
Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.
Recipe : Balsamic Glazed Salmon
Ingredients
8 (3 ounce) fillets salmon (about 3/4-inch thick)
Freshly ground black pepper
3 tablespoons olive oil
4 1/2 teaspoons cornstarch
1 3/4 cups Swanson� Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon orange juice
1 teaspoon grated orange peel
Orange slices for garnish
Directions
Place the salmon in an 11x8-inch (2-quart) shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350 degrees F for 15 minutes or until the fish flakes easily when tested with a fork.
Stir the cornstarch, broth, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil. Cook and stir until the mixture boils and thickens.
Place the salmon on a serving platter and serve with the sauce. Garnish with the orange slices.
8 (3 ounce) fillets salmon (about 3/4-inch thick)
Freshly ground black pepper
3 tablespoons olive oil
4 1/2 teaspoons cornstarch
1 3/4 cups Swanson� Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon orange juice
1 teaspoon grated orange peel
Orange slices for garnish
Directions
Place the salmon in an 11x8-inch (2-quart) shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350 degrees F for 15 minutes or until the fish flakes easily when tested with a fork.
Stir the cornstarch, broth, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil. Cook and stir until the mixture boils and thickens.
Place the salmon on a serving platter and serve with the sauce. Garnish with the orange slices.
Recipe : Apricot Salsa Chicken
Ingredients
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
6 (4 ounce) boneless skinless chicken breast halves
3 tablespoons vegetable oil
1 (16 ounce) jar salsa
1 (12 ounce) jar apricot preserves
1/2 cup apricot nectar
Hot cooked rice
Directions
In a shallow bowl, combine the first four ingredients. Add chicken; turn to coat. In a skillet, brown chicken in oil; drain. Stir in salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and meat juices run clear. Serve over rice.
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
6 (4 ounce) boneless skinless chicken breast halves
3 tablespoons vegetable oil
1 (16 ounce) jar salsa
1 (12 ounce) jar apricot preserves
1/2 cup apricot nectar
Hot cooked rice
Directions
In a shallow bowl, combine the first four ingredients. Add chicken; turn to coat. In a skillet, brown chicken in oil; drain. Stir in salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and meat juices run clear. Serve over rice.
Recipe : Beef Tenderloin Asturias
Ingredients
1/4 cup olive oil
4 (6 ounce) beef tenderloin steaks
salt and pepper to taste
1 small onion, minced
1 tablespoon paprika
1/4 cup dry white wine
1/2 cup beef broth
4 ounces Spanish blue cheese, such as Cabrales or Valdeon
2 tablespoons chopped parsley
Directions
Heat olive oil in a large skillet over medium-high heat until smoking. Season steaks to taste with salt and pepper, then sear on both sides in hot oil. Reduce heat to medium and continue cooking until steaks reach desired doneness, about 6 minutes for medium-rare. Remove steaks from skillet and keep warm.
Stir in minced onion and cook until softened and translucent, about 5 minutes. Season with paprika and cook for an additional minute. Increase heat to medium-high, then pour in wine. Simmer until the wine has reduced by half, then add the beef broth, return to a simmer, and cook for 2 minutes. Stir in the crumbled blue cheese until just melted.
To serve, pour the sauce over the steaks and sprinkle with chopped parsley.
1/4 cup olive oil
4 (6 ounce) beef tenderloin steaks
salt and pepper to taste
1 small onion, minced
1 tablespoon paprika
1/4 cup dry white wine
1/2 cup beef broth
4 ounces Spanish blue cheese, such as Cabrales or Valdeon
2 tablespoons chopped parsley
Directions
Heat olive oil in a large skillet over medium-high heat until smoking. Season steaks to taste with salt and pepper, then sear on both sides in hot oil. Reduce heat to medium and continue cooking until steaks reach desired doneness, about 6 minutes for medium-rare. Remove steaks from skillet and keep warm.
Stir in minced onion and cook until softened and translucent, about 5 minutes. Season with paprika and cook for an additional minute. Increase heat to medium-high, then pour in wine. Simmer until the wine has reduced by half, then add the beef broth, return to a simmer, and cook for 2 minutes. Stir in the crumbled blue cheese until just melted.
To serve, pour the sauce over the steaks and sprinkle with chopped parsley.
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 : Broccoli Salad IV
Ingredients
1/4 cup bacon bits
1 head fresh broccoli florets
1 cup shredded Cheddar cheese
1/2 cup raisins
1/2 cup hulled sunflower seeds
1 red onion, chopped
1 cup creamy salad dressing, e.g. Miracle Whip ™
1/4 cup white sugar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, mix together the bacon, broccoli, cheese, raisins, onion and sunflower seeds.
In a small bowl, whisk together the creamy salad dressing and sugar. Pour over broccoli mixture and toss well to coat. Cover and refrigerate until chilled.
1/4 cup bacon bits
1 head fresh broccoli florets
1 cup shredded Cheddar cheese
1/2 cup raisins
1/2 cup hulled sunflower seeds
1 red onion, chopped
1 cup creamy salad dressing, e.g. Miracle Whip ™
1/4 cup white sugar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, mix together the bacon, broccoli, cheese, raisins, onion and sunflower seeds.
In a small bowl, whisk together the creamy salad dressing and sugar. Pour over broccoli mixture and toss well to coat. Cover and refrigerate until chilled.
Recipe : Alcohol-Free Mint Julep
Ingredients
1/4 cup water
1/4 cup white sugar
1 tablespoon chopped fresh mint leaves
2 cups crushed ice
1/2 cup prepared lemonade
Fresh mint sprigs, for garnish
Directions
In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves.
Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.
1/4 cup water
1/4 cup white sugar
1 tablespoon chopped fresh mint leaves
2 cups crushed ice
1/2 cup prepared lemonade
Fresh mint sprigs, for garnish
Directions
In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves.
Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.
Recipe : Bubbie's Chopped Liver
Ingredients
2 1/4 pounds chicken livers
2 tablespoons vegetable oil, divided
1 large onion, chopped
2 carrots, grated
1 small onion, chopped
salt and pepper to taste
1 tablespoon chicken stock
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.
2 1/4 pounds chicken livers
2 tablespoons vegetable oil, divided
1 large onion, chopped
2 carrots, grated
1 small onion, chopped
salt and pepper to taste
1 tablespoon chicken stock
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.
Recipe : Breakfast Bars
Ingredients
1 cup butter or margarine, softened
1 cup packed brown sugar
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup toasted wheat germ
2 cups chopped pecans
1 cup flaked coconut
1 cup semisweet chocolate chips
Directions
In a mixing bowl, cream the butter and brown sugar. Combine oats, flours and wheat germ; gradually add to creamed mixture. Press into a greased 13-in. x 9-in. x 2-in. baking pan. In a small bowl, beat eggs until foamy. Stir in pecans, coconut and chocolate chips. Spread evenly over crust.
Bake at 350 degrees F for 30-35 minutes or until edges are golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
1 cup butter or margarine, softened
1 cup packed brown sugar
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup toasted wheat germ
2 cups chopped pecans
1 cup flaked coconut
1 cup semisweet chocolate chips
Directions
In a mixing bowl, cream the butter and brown sugar. Combine oats, flours and wheat germ; gradually add to creamed mixture. Press into a greased 13-in. x 9-in. x 2-in. baking pan. In a small bowl, beat eggs until foamy. Stir in pecans, coconut and chocolate chips. Spread evenly over crust.
Bake at 350 degrees F for 30-35 minutes or until edges are golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Recipe : Beef 'n' Olive Sandwiches
Ingredients
1 (8 ounce) package cream cheese, softened
2 tablespoons whipping cream
1/2 teaspoon white pepper
1/4 cup chopped dried beef
3 tablespoons sliced stuffed green olives
3 tablespoons chopped walnuts
8 slices bread
Directions
In a mixing bowl, combine the cream cheese, cream and pepper; mix well. Stir in beef, olives and walnuts.
Spread on four slices of bread; top with remaining bread. Freeze. Remove from the freezer at least 4 hours before serving. May be frozen for up to 2 months.
1 (8 ounce) package cream cheese, softened
2 tablespoons whipping cream
1/2 teaspoon white pepper
1/4 cup chopped dried beef
3 tablespoons sliced stuffed green olives
3 tablespoons chopped walnuts
8 slices bread
Directions
In a mixing bowl, combine the cream cheese, cream and pepper; mix well. Stir in beef, olives and walnuts.
Spread on four slices of bread; top with remaining bread. Freeze. Remove from the freezer at least 4 hours before serving. May be frozen for up to 2 months.
Recipe : Azuki Ice Cream (Japanese Red Beans Ice Cream)
Ingredients
1 cup dry adzuki beans
1/3 cup white sugar
2 teaspoons lemon juice
3 1/2 cups water
1 cup heavy cream
4 egg yolks
2/3 cup white sugar
1 teaspoon vanilla extract
Directions
In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate.
Strain the bean mixture through a sieve - I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold.
In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
1 cup dry adzuki beans
1/3 cup white sugar
2 teaspoons lemon juice
3 1/2 cups water
1 cup heavy cream
4 egg yolks
2/3 cup white sugar
1 teaspoon vanilla extract
Directions
In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate.
Strain the bean mixture through a sieve - I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold.
In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
Recipe : Bean Sprouts Soup
Ingredients
4 cups boiling water
1 cup bean sprouts
1 tablespoon rice flour
1 cup buttermilk
salt to taste
1 teaspoon white sugar
1 sprig fresh curry leaves
1 tablespoon vegetable oil
1 teaspoon black pepper, freshly ground
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
Directions
Pour water into a saucepan and bring to a boil. Add bean sprouts and cook for several minutes. Strain (you can use the boiled bean sprouts for salad).
Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.
In a separate pan, heat vegetable oil. Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil.
Serve hot. Garnish with chopped cilantro.
4 cups boiling water
1 cup bean sprouts
1 tablespoon rice flour
1 cup buttermilk
salt to taste
1 teaspoon white sugar
1 sprig fresh curry leaves
1 tablespoon vegetable oil
1 teaspoon black pepper, freshly ground
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
Directions
Pour water into a saucepan and bring to a boil. Add bean sprouts and cook for several minutes. Strain (you can use the boiled bean sprouts for salad).
Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.
In a separate pan, heat vegetable oil. Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil.
Serve hot. Garnish with chopped cilantro.
Recipe : Appetizer Meatballs
Ingredients
2 cups ketchup
1/2 cup water
1/2 cup white vinegar
1/2 cup honey
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/4 teaspoon pepper
1 dash garlic powder
dash cayenne pepper
2 1/2 pounds frozen fully cooked meatballs
Directions
In a Dutch oven, combine the first nine ingredients Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Meanwhile, thaw meatballs in microwave according to package directions. Stir into sauce; heat through.
2 cups ketchup
1/2 cup water
1/2 cup white vinegar
1/2 cup honey
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/4 teaspoon pepper
1 dash garlic powder
dash cayenne pepper
2 1/2 pounds frozen fully cooked meatballs
Directions
In a Dutch oven, combine the first nine ingredients Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Meanwhile, thaw meatballs in microwave according to package directions. Stir into sauce; heat through.
Recipe : A Hearty Green Bean and Sausage Casserole
Ingredients
1 (16 ounce) package pork sausage
2 (10.75 ounce) cans condensed cream of mushroom soup
1 tablespoon soy sauce
1 clove garlic, minced
ground black pepper to taste
2 (16 ounce) packages frozen cut green beans
1 (2.8 ounce) can French-fried onions
Directions
Crumble the pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
In a large bowl, stir together the cream of mushroom soup, milk, soy sauce, garlic, and pepper. Mix in the sausage, then add the green beans, and stir until evenly coated. Pour half of the mixture into the prepared baking dish. Top with half of the fried onions. Spread remaining green bean mixture over the onions.
Bake for 30 minutes in the preheated oven. Remove from the oven, and sprinkle the rest of the fried onions over the top. Return to the oven for 5 to 10 more minutes, or until the onions are toasty, and green beans are cooked to your desired doneness. Let rest 5 minutes before serving.
1 (16 ounce) package pork sausage
2 (10.75 ounce) cans condensed cream of mushroom soup
1 tablespoon soy sauce
1 clove garlic, minced
ground black pepper to taste
2 (16 ounce) packages frozen cut green beans
1 (2.8 ounce) can French-fried onions
Directions
Crumble the pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
In a large bowl, stir together the cream of mushroom soup, milk, soy sauce, garlic, and pepper. Mix in the sausage, then add the green beans, and stir until evenly coated. Pour half of the mixture into the prepared baking dish. Top with half of the fried onions. Spread remaining green bean mixture over the onions.
Bake for 30 minutes in the preheated oven. Remove from the oven, and sprinkle the rest of the fried onions over the top. Return to the oven for 5 to 10 more minutes, or until the onions are toasty, and green beans are cooked to your desired doneness. Let rest 5 minutes before serving.
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