Ingredients
1 1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1/2 cup water
1/3 cup vegetable oil
1 cup fresh or frozen blueberries
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups or muffin cups coated with nonstick cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.
Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Friday, September 2, 2011
Recipe : A Nice Slow-Cooked Pork
Ingredients
1 (3 pound) pork shoulder roast
1 quart vegetable broth
1 cup sherry
3 cups peeled, chopped potatoes
2 cups pearl onions
2 cups sliced fresh mushrooms
1 tablespoon dried rosemary
1 teaspoon ground black pepper
salt to taste
Directions
Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
Cover, and cook on Low at least 8 hours, to an internal temperature of 160 degrees F (70 degrees C). Season with salt to taste.
1 (3 pound) pork shoulder roast
1 quart vegetable broth
1 cup sherry
3 cups peeled, chopped potatoes
2 cups pearl onions
2 cups sliced fresh mushrooms
1 tablespoon dried rosemary
1 teaspoon ground black pepper
salt to taste
Directions
Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
Cover, and cook on Low at least 8 hours, to an internal temperature of 160 degrees F (70 degrees C). Season with salt to taste.
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 : Avocado Steak
Ingredients
2 cups water
1 cup uncooked long-grain white rice
1 (16 ounce) can refried beans
salt to taste
garlic powder to taste
1 tablespoon olive oil
2 small onions, chopped
4 beef steaks
2 avocados - peeled, pitted and sliced
Directions
Preheat an outdoor grill for high heat, and lightly oil grate.
In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.
Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.
Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.
On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).
Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.
2 cups water
1 cup uncooked long-grain white rice
1 (16 ounce) can refried beans
salt to taste
garlic powder to taste
1 tablespoon olive oil
2 small onions, chopped
4 beef steaks
2 avocados - peeled, pitted and sliced
Directions
Preheat an outdoor grill for high heat, and lightly oil grate.
In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.
Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.
Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.
On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).
Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.
Recipe : Beef Barley Lentil Soup
Ingredients
1 pound lean ground beef
1 medium onion, chopped
2 cups cubed red potatoes (1/4 inch pieces)
1 cup chopped celery
1 cup diced carrots
1 cup dry lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 (14.5 ounce) cans stewed tomatoes
Directions
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrots, lentils and barley. Combine the water, bouillon, salt and lemon-pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. Add the tomatoes; cook 2 hours longer.
1 pound lean ground beef
1 medium onion, chopped
2 cups cubed red potatoes (1/4 inch pieces)
1 cup chopped celery
1 cup diced carrots
1 cup dry lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 (14.5 ounce) cans stewed tomatoes
Directions
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrots, lentils and barley. Combine the water, bouillon, salt and lemon-pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. Add the tomatoes; cook 2 hours longer.
Recipe : Apricot Oat Bread
Ingredients
4 1/4 cups bread flour
2/3 cup rolled oats
1 tablespoon white sugar
2 teaspoons active dry yeast
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 tablespoons butter, cut up
1 2/3 cups orange juice
1/2 cup diced dried apricots
2 tablespoons honey, warmed
Directions
Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.
Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey. Allow to cool completely before serving.
4 1/4 cups bread flour
2/3 cup rolled oats
1 tablespoon white sugar
2 teaspoons active dry yeast
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 tablespoons butter, cut up
1 2/3 cups orange juice
1/2 cup diced dried apricots
2 tablespoons honey, warmed
Directions
Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.
Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey. Allow to cool completely before serving.
Recipe : Buried Treasure Date Bars
Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups white sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup wheat bran
1 1/2 cups dates, pitted and chopped
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking pan.
Combine flour, baking powder and salt and set aside. Separate eggs and beat together egg yolks and sugar until thick. Beat in milk and vanilla extract. Gradually blend in flour mixture. Fold in bran flakes, dates and nuts. In a large bowl, beat egg whites until stiff but not dry and fold into date mixture.
Spread batter evenly in prepared pan. Bake for 15-20 minutes until top is lightly colored. Leave in pan and cool on wire rack. Cut cooled dough into 1 inch strips and sprinkle with confectioners' sugar.
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups white sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup wheat bran
1 1/2 cups dates, pitted and chopped
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking pan.
Combine flour, baking powder and salt and set aside. Separate eggs and beat together egg yolks and sugar until thick. Beat in milk and vanilla extract. Gradually blend in flour mixture. Fold in bran flakes, dates and nuts. In a large bowl, beat egg whites until stiff but not dry and fold into date mixture.
Spread batter evenly in prepared pan. Bake for 15-20 minutes until top is lightly colored. Leave in pan and cool on wire rack. Cut cooled dough into 1 inch strips and sprinkle with confectioners' sugar.
Recipe : Antipasto Salad
Ingredients
1 (16 ounce) package Hillshire Farm� Smoked Sausage
6 cups mixed salad greens
2 cups red or yellow grape tomatoes
1 tomato, cut into thin wedges
1 small cucumber, sliced
1 cup small cauliflower florets
3/4 cup pitted ripe black olives
2/3 cup Italian salad dressing
1 (4 ounce) package crumbled feta cheese
2 green onions, sliced
Directions
Cut sausage into 1/2" slices. Heat a large non-stick skillet over medium-high heat for 3 minutes. Cook sausage 2 minutes on each side or until lightly browned; remove from pan and drain on paper towels.
Arrange salad greens on large platter. Place cooked sausage in center of platter in a row. Arrange tomatoes, cucumber, cauliflower and olives in rows on either side of the sausage.
Pour salad dressing over vegetables and sausage. Sprinkle with feta cheese and green onions.
1 (16 ounce) package Hillshire Farm� Smoked Sausage
6 cups mixed salad greens
2 cups red or yellow grape tomatoes
1 tomato, cut into thin wedges
1 small cucumber, sliced
1 cup small cauliflower florets
3/4 cup pitted ripe black olives
2/3 cup Italian salad dressing
1 (4 ounce) package crumbled feta cheese
2 green onions, sliced
Directions
Cut sausage into 1/2" slices. Heat a large non-stick skillet over medium-high heat for 3 minutes. Cook sausage 2 minutes on each side or until lightly browned; remove from pan and drain on paper towels.
Arrange salad greens on large platter. Place cooked sausage in center of platter in a row. Arrange tomatoes, cucumber, cauliflower and olives in rows on either side of the sausage.
Pour salad dressing over vegetables and sausage. Sprinkle with feta cheese and green onions.
Recipe : Barbequed Steak
Ingredients
4 (1/2 pound) beef top sirloin steaks
1/2 cup vegetable oil
1 ounce steak spice seasoning mix
Directions
Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices.
Preheat an outdoor grill for high heat and lightly oil grate
Grill steaks over high heat to desired doneness.
4 (1/2 pound) beef top sirloin steaks
1/2 cup vegetable oil
1 ounce steak spice seasoning mix
Directions
Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices.
Preheat an outdoor grill for high heat and lightly oil grate
Grill steaks over high heat to desired doneness.
Recipe : Beacon Hill Cookies
Ingredients
1 cup semisweet chocolate chips
2 egg whites
1 pinch salt
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon distilled white vinegar
3/4 cup chopped pecans
Directions
Melt chocolate over hot, not boiling water. (Or 30 seconds on High in microwave, stir then another 30 seconds.)
Beat egg whites with a dash of salt until foamy. Gradually add sugar, beating well, then beat until stiff peaks form.
Beat in vanilla and vinegar. Fold in melted chocolate and nuts.
Drop by teaspoonfuls on well greased cookie sheet. Bake at 350 degrees F (180 degrees C) for 10+ minutes. Remove from pan *immediately*. Decorate with nuts if desired.
1 cup semisweet chocolate chips
2 egg whites
1 pinch salt
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon distilled white vinegar
3/4 cup chopped pecans
Directions
Melt chocolate over hot, not boiling water. (Or 30 seconds on High in microwave, stir then another 30 seconds.)
Beat egg whites with a dash of salt until foamy. Gradually add sugar, beating well, then beat until stiff peaks form.
Beat in vanilla and vinegar. Fold in melted chocolate and nuts.
Drop by teaspoonfuls on well greased cookie sheet. Bake at 350 degrees F (180 degrees C) for 10+ minutes. Remove from pan *immediately*. Decorate with nuts if desired.
Recipe : Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc
Ingredients
1 acorn squash, halved and seeded
2 cloves garlic, pressed
1/2 teaspoon salt
1 cup whole wheat flour
1 cup white flour
7 cups water
1 tablespoon salt
1 cube chicken bouillon
1/3 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 cup cold unsalted butter, cut into small cubes
1/2 cup grated Parmesan cheese
Directions
Use a knife to perforate the acorn squash with several slits. Cook in microwave for 10 minutes. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.
Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.
Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.
1 acorn squash, halved and seeded
2 cloves garlic, pressed
1/2 teaspoon salt
1 cup whole wheat flour
1 cup white flour
7 cups water
1 tablespoon salt
1 cube chicken bouillon
1/3 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 cup cold unsalted butter, cut into small cubes
1/2 cup grated Parmesan cheese
Directions
Use a knife to perforate the acorn squash with several slits. Cook in microwave for 10 minutes. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.
Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.
Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.
Recipe : Alligator in Garlic-Wine Sauce
Ingredients
2 pounds alligator meat, cut into cubes
3 tablespoons fresh lime juice
salt and pepper to taste
all-purpose flour for dusting
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup white wine
Directions
Toss alligator cubes with lime juice, cover, and refrigerate for 1 hour to marinate.
Squeeze any excess liquid from alligator and place into a large bowl. Season with salt and pepper, then toss with enough flour to coat. Remove alligator, shake off excess flour, and set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add alligator, and cook until firm and opaque, 5 to 6 minutes. Place alligator into serving dish, then pour wine into skillet and simmer until thickened, about 2 minutes. Pour sauce over alligator to serve.
2 pounds alligator meat, cut into cubes
3 tablespoons fresh lime juice
salt and pepper to taste
all-purpose flour for dusting
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup white wine
Directions
Toss alligator cubes with lime juice, cover, and refrigerate for 1 hour to marinate.
Squeeze any excess liquid from alligator and place into a large bowl. Season with salt and pepper, then toss with enough flour to coat. Remove alligator, shake off excess flour, and set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add alligator, and cook until firm and opaque, 5 to 6 minutes. Place alligator into serving dish, then pour wine into skillet and simmer until thickened, about 2 minutes. Pour sauce over alligator to serve.
Recipe : Artichoke Mashed Potatoes
Ingredients
4 large baking potatoes, peeled and quartered
1 (15 ounce) can artichoke hearts in water, drained
1 teaspoon minced garlic, or to taste
1/2 cup hot milk
1/4 cup softened butter
salt and pepper to taste
Directions
Place potatoes in a large pot with enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until tender, 15 to 20 minutes; drain.
Meanwhile, puree the artichokes and garlic with the milk until smooth.
Place drained potatoes in a mixing bowl and mash with a potato masher until smooth. Stir in softened butter and artichoke puree until the butter has melted. Season to taste with salt and pepper.
4 large baking potatoes, peeled and quartered
1 (15 ounce) can artichoke hearts in water, drained
1 teaspoon minced garlic, or to taste
1/2 cup hot milk
1/4 cup softened butter
salt and pepper to taste
Directions
Place potatoes in a large pot with enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until tender, 15 to 20 minutes; drain.
Meanwhile, puree the artichokes and garlic with the milk until smooth.
Place drained potatoes in a mixing bowl and mash with a potato masher until smooth. Stir in softened butter and artichoke puree until the butter has melted. Season to taste with salt and pepper.
Recipe : Brunch Pockets
Ingredients
1 (15 ounce) package refrigerated pie crust
2 fresh pineapple, cut into pieces
4 thin slices deli ham
4 thin slices deli-style turkey
4 slices Swiss cheese
1 egg, beaten
Directions
Cut each pastry sheet into four wedges. Pat pineapple slices dry with paper towels. Top four pastry wedges with one slice each of ham, turkey, cheese and pineapple, folding meat and cheese to fit if necessary. Top each with a pastry wedge; seal and crimp edges with a fork. Cut slits in pastry.
Place on an ungreased baking sheet. Brush lightly with egg. Bake at 350 degrees F for 25-30 minutes or until golden brown. Serve warm.
1 (15 ounce) package refrigerated pie crust
2 fresh pineapple, cut into pieces
4 thin slices deli ham
4 thin slices deli-style turkey
4 slices Swiss cheese
1 egg, beaten
Directions
Cut each pastry sheet into four wedges. Pat pineapple slices dry with paper towels. Top four pastry wedges with one slice each of ham, turkey, cheese and pineapple, folding meat and cheese to fit if necessary. Top each with a pastry wedge; seal and crimp edges with a fork. Cut slits in pastry.
Place on an ungreased baking sheet. Brush lightly with egg. Bake at 350 degrees F for 25-30 minutes or until golden brown. Serve warm.
Recipe : Butternut Squash Stuffed Shells
Ingredients
2 butternut squash, quartered and seeded
3 cloves garlic
1/2 cup cream
2 tablespoons butter
1 teaspoon minced rosemary
salt to taste
1 (16 ounce) package jumbo pasta shells
1 tablespoon olive oil
1 red onion, sliced thin
2 tablespoons brown sugar
1/4 cup butter
3 tablespoons all-purpose flour
3 1/2 cups cream
2 tablespoons goat cheese
1 teaspoon chopped fresh rosemary
cooking spray
1 (10 ounce) bag spinach
1 tablespoon chopped fresh parsley
Directions
Fill a large pot with water and bring to a boil over high heat. Boil squash until very tender, 8-10 minutes. Lift squash out of water with a slotted spoon; cool slightly and peel. Combine cooked squash, garlic, 1/2 cup cream, 2 tablespoons butter, and 1 teaspoon rosemary in a food processor; process until squash is smooth. Salt to taste.
Bring the water back to a boil, adding more if necessary. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
Preheat an oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet. Stir in red onion and brown sugar. Cook and stir over low heat, until onion is very soft and sweet, about 15 minutes. Remove from skillet; reserve. Melt 1/4 cup butter in the same skillet. Sprinkle flour into butter and stir until incorporated. Pour in 3 1/2 cups cream; whisk in goat cheese and remaining 1 teaspoon rosemary. Cook until sauce is thick, 4-6 minutes. Stir in the reserved onions.
Spray a 9 x 13-inch baking pan with cooking spray. Scatter spinach over bottom of dish. Stuff pasta shells evenly with butternut squash mixture and place atop spinach. Bake shells in preheated oven until hot, about 10 minutes. Top with sauce, and sprinkle with parsley to serve.
2 butternut squash, quartered and seeded
3 cloves garlic
1/2 cup cream
2 tablespoons butter
1 teaspoon minced rosemary
salt to taste
1 (16 ounce) package jumbo pasta shells
1 tablespoon olive oil
1 red onion, sliced thin
2 tablespoons brown sugar
1/4 cup butter
3 tablespoons all-purpose flour
3 1/2 cups cream
2 tablespoons goat cheese
1 teaspoon chopped fresh rosemary
cooking spray
1 (10 ounce) bag spinach
1 tablespoon chopped fresh parsley
Directions
Fill a large pot with water and bring to a boil over high heat. Boil squash until very tender, 8-10 minutes. Lift squash out of water with a slotted spoon; cool slightly and peel. Combine cooked squash, garlic, 1/2 cup cream, 2 tablespoons butter, and 1 teaspoon rosemary in a food processor; process until squash is smooth. Salt to taste.
Bring the water back to a boil, adding more if necessary. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
Preheat an oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet. Stir in red onion and brown sugar. Cook and stir over low heat, until onion is very soft and sweet, about 15 minutes. Remove from skillet; reserve. Melt 1/4 cup butter in the same skillet. Sprinkle flour into butter and stir until incorporated. Pour in 3 1/2 cups cream; whisk in goat cheese and remaining 1 teaspoon rosemary. Cook until sauce is thick, 4-6 minutes. Stir in the reserved onions.
Spray a 9 x 13-inch baking pan with cooking spray. Scatter spinach over bottom of dish. Stuff pasta shells evenly with butternut squash mixture and place atop spinach. Bake shells in preheated oven until hot, about 10 minutes. Top with sauce, and sprinkle with parsley to serve.
Recipe : Black Sesame Seed and Walnut Mix
Ingredients
2 cups black sesame seeds
2 cups walnut pieces
Directions
Cook and stir the sesame seeds in a large skillet over medium heat until the seeds smell toasted and begin to pop, about 7 minutes. While toasting the sesame seeds, cook the walnuts in the microwave until fragrant, about 2 minutes. Allow the sesame seeds and walnuts to cool to room temperature.
Once cool, place the sesame seeds and walnuts into a blender. Blend until finely ground. Store in an airtight container in the refrigerator.
2 cups black sesame seeds
2 cups walnut pieces
Directions
Cook and stir the sesame seeds in a large skillet over medium heat until the seeds smell toasted and begin to pop, about 7 minutes. While toasting the sesame seeds, cook the walnuts in the microwave until fragrant, about 2 minutes. Allow the sesame seeds and walnuts to cool to room temperature.
Once cool, place the sesame seeds and walnuts into a blender. Blend until finely ground. Store in an airtight container in the refrigerator.
Recipe : Beef Bourguignonne
Ingredients
1 pound beef sirloin steak or top round steak, cut into 1-inch pieces
1/4 cup all-purpose flour
1 tablespoon olive oil
2 tablespoons chopped onions
2 cloves garlic, minced
1/8 teaspoon dried parsley flakes
2 cups sliced mushrooms
1 teaspoon dried thyme leaves, crushed
2 cups fresh or frozen whole baby carrots
1 3/4 cups Swanson� Beef Broth (Regular, 50% Less Sodium or Certified Organic)
1/2 cup Burgundy or other dry red wine
Hot cooked orzo pasta
Directions
Place the beef in a large bowl. Add the flour and toss to coat.
Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the onion, garlic, parsley, mushrooms and thyme and cook until the mushrooms are tender. Add the carrots, broth and wine to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through.
Serve the beef mixture over the orzo.
1 pound beef sirloin steak or top round steak, cut into 1-inch pieces
1/4 cup all-purpose flour
1 tablespoon olive oil
2 tablespoons chopped onions
2 cloves garlic, minced
1/8 teaspoon dried parsley flakes
2 cups sliced mushrooms
1 teaspoon dried thyme leaves, crushed
2 cups fresh or frozen whole baby carrots
1 3/4 cups Swanson� Beef Broth (Regular, 50% Less Sodium or Certified Organic)
1/2 cup Burgundy or other dry red wine
Hot cooked orzo pasta
Directions
Place the beef in a large bowl. Add the flour and toss to coat.
Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the onion, garlic, parsley, mushrooms and thyme and cook until the mushrooms are tender. Add the carrots, broth and wine to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through.
Serve the beef mixture over the orzo.
Recipe : Boeuf en Croute
Ingredients
1 teaspoon olive oil
2 (6 ounce) beef tenderloin filets
1 tablespoon butter
8 ounces fresh white mushrooms, minced
1/3 cup minced shallot
2 cloves garlic, minced
2 tablespoons red wine
4 6-inch squares of frozen puff pastry, thawed but still cold
1 1/2 cups red wine
salt and pepper to taste
1 egg (optional)
2 tablespoons milk (optional)
Directions
Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.
1 teaspoon olive oil
2 (6 ounce) beef tenderloin filets
1 tablespoon butter
8 ounces fresh white mushrooms, minced
1/3 cup minced shallot
2 cloves garlic, minced
2 tablespoons red wine
4 6-inch squares of frozen puff pastry, thawed but still cold
1 1/2 cups red wine
salt and pepper to taste
1 egg (optional)
2 tablespoons milk (optional)
Directions
Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.
Recipe : Bev's Chocolate Pie
Ingredients
2 cups white sugar
5 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
4 egg yolks
1/4 cup butter
1 recipe pastry for a 9 inch single crust pie
4 egg whites
1/4 cup white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell.
Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken.
Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie.
Return pie to oven, and bake until meringue is golden.
2 cups white sugar
5 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
4 egg yolks
1/4 cup butter
1 recipe pastry for a 9 inch single crust pie
4 egg whites
1/4 cup white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell.
Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken.
Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie.
Return pie to oven, and bake until meringue is golden.
Recipe : Blue Cheese Cheesecake
Ingredients
7 fluid ounces heavy cream, chilled
5 ounces blue cheese
salt and freshly ground black pepper to taste
1/3 cup chopped walnuts
1 tablespoon chopped fresh basil leaves
1 teaspoon finely chopped fresh oregano
1 teaspoon chopped fresh thyme leaves
5 seedless red grapes, halved
Directions
Whip the cream in a medium bowl until stiff and season with salt and pepper. Set aside 1 ounce of the blue cheese, and mash the rest with a fork in a separate bowl. Stir in the basil, oregano and thyme, then fold in the whipped cream.
Place a 3 inch metal ring (or biscuit cutter) onto a serving plate, and fill the bottom with walnuts. Spoon the whipped cream mixture into the ring, and smooth the top. Carefully remove the ring. Sprinkle the remaining blue cheese and grapes over the top.
7 fluid ounces heavy cream, chilled
5 ounces blue cheese
salt and freshly ground black pepper to taste
1/3 cup chopped walnuts
1 tablespoon chopped fresh basil leaves
1 teaspoon finely chopped fresh oregano
1 teaspoon chopped fresh thyme leaves
5 seedless red grapes, halved
Directions
Whip the cream in a medium bowl until stiff and season with salt and pepper. Set aside 1 ounce of the blue cheese, and mash the rest with a fork in a separate bowl. Stir in the basil, oregano and thyme, then fold in the whipped cream.
Place a 3 inch metal ring (or biscuit cutter) onto a serving plate, and fill the bottom with walnuts. Spoon the whipped cream mixture into the ring, and smooth the top. Carefully remove the ring. Sprinkle the remaining blue cheese and grapes over the top.
Recipe : Auntie Emily's Rhubarb Pudding
Ingredients
3/4 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup milk
2 cups chopped rhubarb
1 cup packed brown sugar
1 tablespoon butter or margarine
3/4 cup boiling water
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
In a medium bowl, stir together the white sugar, flour and baking powder. Stir in the milk until blended, then stir in the rhubarb. Pour into the prepared baking dish and spread into an even layer. In a separate bowl, stir together the brown sugar, butter and boiling water until butter has melted. Pour over the cake in the pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
3/4 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup milk
2 cups chopped rhubarb
1 cup packed brown sugar
1 tablespoon butter or margarine
3/4 cup boiling water
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
In a medium bowl, stir together the white sugar, flour and baking powder. Stir in the milk until blended, then stir in the rhubarb. Pour into the prepared baking dish and spread into an even layer. In a separate bowl, stir together the brown sugar, butter and boiling water until butter has melted. Pour over the cake in the pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
Recipe : Butterscotch Basketball Cookies
Ingredients
1 cup butterscotch chips
1 cup butter (no substitutes), softened
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons milk
2 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup shortening
1/4 cup water
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
4 cups confectioners' sugar
Paste food coloring
Directions
In a microwave, melt butterscotch chips; cool for 10 minutes. In a mixing bowl, cream butter and sugars. Add egg, milk and vanilla; mix well. Beat in melted chips. Gradually add flour; mix well. Cover and refrigerate for 1 hour.
On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 4-1/2-in. gingerbread man cookie cutter and a 3-in. round cutter. Place 2 in. apart on greased baking sheets. Bake at 375 degrees F for 5-8 minutes or until edges are lightly browned. Cool for 1 minute; remove to wire racks to cool completely.
For frosting, combine shortening, water, flour and vanilla in a mixing bowl; mix well. gradually beat in sugar. Place 1 cup frosting in a plastic bag; cut a small hole in corner of bag. Pipe shirt and shorts on players. Fill in outline and smooth with a metal spatula. Tint 1/4 cup frosting black; place in a plastic bag. Pipe lines on round cookies to create basketballs; pipe hair, eyes and noses on players. Tint 1/4 cup frosting red; pipe a mouth on each player. Tint remaining frosting to match team colors of your choice; pipe around shirts and shorts and add a letter on shirts if desired.
1 cup butterscotch chips
1 cup butter (no substitutes), softened
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons milk
2 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup shortening
1/4 cup water
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
4 cups confectioners' sugar
Paste food coloring
Directions
In a microwave, melt butterscotch chips; cool for 10 minutes. In a mixing bowl, cream butter and sugars. Add egg, milk and vanilla; mix well. Beat in melted chips. Gradually add flour; mix well. Cover and refrigerate for 1 hour.
On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 4-1/2-in. gingerbread man cookie cutter and a 3-in. round cutter. Place 2 in. apart on greased baking sheets. Bake at 375 degrees F for 5-8 minutes or until edges are lightly browned. Cool for 1 minute; remove to wire racks to cool completely.
For frosting, combine shortening, water, flour and vanilla in a mixing bowl; mix well. gradually beat in sugar. Place 1 cup frosting in a plastic bag; cut a small hole in corner of bag. Pipe shirt and shorts on players. Fill in outline and smooth with a metal spatula. Tint 1/4 cup frosting black; place in a plastic bag. Pipe lines on round cookies to create basketballs; pipe hair, eyes and noses on players. Tint 1/4 cup frosting red; pipe a mouth on each player. Tint remaining frosting to match team colors of your choice; pipe around shirts and shorts and add a letter on shirts if desired.
Recipe : Apple Fritters I
Ingredients
2 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 quarts oil for deep frying
4 large apples, peeled and cored
1/2 cup confectioners' sugar for dusting
Directions
In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth.
Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed deep pot or skillet.
Slice apples into 1/2 inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with confectioners' sugar.
2 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 quarts oil for deep frying
4 large apples, peeled and cored
1/2 cup confectioners' sugar for dusting
Directions
In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth.
Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed deep pot or skillet.
Slice apples into 1/2 inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with confectioners' sugar.
Recipe : Angel Food Cake I
Ingredients
1 1/4 cups cake flour
1 3/4 cups white sugar
1/4 teaspoon salt
1 1/2 cups egg whites
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
Sift together flour, sugar, and salt. Repeat five times.
Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
1 1/4 cups cake flour
1 3/4 cups white sugar
1/4 teaspoon salt
1 1/2 cups egg whites
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
Sift together flour, sugar, and salt. Repeat five times.
Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Recipe : BREAKSTONE'S Curried Mashed Sweet Potatoes
Ingredients
1 1/2 pounds sweet potatoes, peeled, quartered
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 teaspoons curry powder
1/2 cup BREAKSTONE'S Reduced Fat Sour Cream
1/2 teaspoon salt (optional)
Directions
Cook sweet potatoes in boiling water in 3-quart saucepan 15 minutes or until tender. Drain.
Meanwhile heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 4 minutes. Add curry powder; cook an additional 2 minutes, stirring frequently. Remove from heat.
Mash cooked sweet potatoes. Stir in onion mixture, sour cream and salt.
1 1/2 pounds sweet potatoes, peeled, quartered
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 teaspoons curry powder
1/2 cup BREAKSTONE'S Reduced Fat Sour Cream
1/2 teaspoon salt (optional)
Directions
Cook sweet potatoes in boiling water in 3-quart saucepan 15 minutes or until tender. Drain.
Meanwhile heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 4 minutes. Add curry powder; cook an additional 2 minutes, stirring frequently. Remove from heat.
Mash cooked sweet potatoes. Stir in onion mixture, sour cream and salt.
Recipe : Alabama Slammer II
Ingredients
1 fluid ounce Southern Comfort liqueur
1 fluid ounce amaretto liqueur
1 dash grenadine syrup
4 fluid ounces orange juice
Directions
In a glass of ice, combine Southern Comfort, amaretto and grenadine. Fill with orange juice and stir.
1 fluid ounce Southern Comfort liqueur
1 fluid ounce amaretto liqueur
1 dash grenadine syrup
4 fluid ounces orange juice
Directions
In a glass of ice, combine Southern Comfort, amaretto and grenadine. Fill with orange juice and stir.
Recipe : Bright Blue Monday Cake
Ingredients
1 1/2 cups all-purpose flour
1/2 cup white sugar
2 1/2 teaspoons baking powder
1 pinch salt
1/2 cup milk
1/4 cup vegetable oil
2 cups blueberries
1/3 cup all-purpose flour
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/4 cup margarine
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a large bowl, mix together the flour, sugar, baking powder and salt. Make a well in the center and pour in the milk, oil, and egg. Mix well. Stir in the blueberries. Pour into prepared pan. In a small bowl, combine 1/3 cup flour, 1/2 cup sugar and 3/4 teaspoon cinnamon. Cut in the margarine until crumbly. Sprinkle over cake.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 1/2 cups all-purpose flour
1/2 cup white sugar
2 1/2 teaspoons baking powder
1 pinch salt
1/2 cup milk
1/4 cup vegetable oil
2 cups blueberries
1/3 cup all-purpose flour
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/4 cup margarine
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a large bowl, mix together the flour, sugar, baking powder and salt. Make a well in the center and pour in the milk, oil, and egg. Mix well. Stir in the blueberries. Pour into prepared pan. In a small bowl, combine 1/3 cup flour, 1/2 cup sugar and 3/4 teaspoon cinnamon. Cut in the margarine until crumbly. Sprinkle over cake.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Recipe : Beefy Spanish Rice
Ingredients
2 tablespoons vegetable oil
1 cup uncooked converted white rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 pound ground beef
1 cup canned corn
1 (6 ounce) can tomato sauce
1/2 cup ketchup
1 cup water
salt and pepper to taste
garlic powder to taste
Directions
In a large saucepan over medium heat, heat the oil. Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender. Add the ground beef and saute until browned. Drain excess oil and fat.
Add the corn, tomato sauce, ketchup and water. Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and garlic powder to taste.
2 tablespoons vegetable oil
1 cup uncooked converted white rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 pound ground beef
1 cup canned corn
1 (6 ounce) can tomato sauce
1/2 cup ketchup
1 cup water
salt and pepper to taste
garlic powder to taste
Directions
In a large saucepan over medium heat, heat the oil. Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender. Add the ground beef and saute until browned. Drain excess oil and fat.
Add the corn, tomato sauce, ketchup and water. Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and garlic powder to taste.
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