Ingredients
2 cups white sugar
2 tablespoons all-purpose flour
2/3 cup buttermilk
1/2 cup melted butter
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Directions
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
Bake in the preheated oven for 45 minutes, or until filling is set.
Thursday, September 15, 2011
Recipe : Apple and Onion Beef Pot Roast
Ingredients
1 (3 pound) boneless beef sirloin tip roast, cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce
Directions
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender.
Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion.
1 (3 pound) boneless beef sirloin tip roast, cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce
Directions
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender.
Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion.
Recipe : Alfredo Shrimp with Angel Hair Pasta
Ingredients
16 ounces Classico� Creamy Alfredo Sauce
1 (16 ounce) package angel hair pasta
2 pounds fresh shrimp, peeled and deveined
1 cup butter, melted
1/2 small green bell pepper, diced
1/2 small red onion, finely chopped
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Directions
In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, cook and stir the green pepper and onion in a small amount of oil.
Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.
16 ounces Classico� Creamy Alfredo Sauce
1 (16 ounce) package angel hair pasta
2 pounds fresh shrimp, peeled and deveined
1 cup butter, melted
1/2 small green bell pepper, diced
1/2 small red onion, finely chopped
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Directions
In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, cook and stir the green pepper and onion in a small amount of oil.
Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.
Recipe : Blueberry Anadama Bread
Ingredients
1/4 cup cornmeal
1 cup boiling water
1 tablespoon margarine
1/4 cup molasses
1 egg, beaten
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
2 cups frozen blueberries, dry pack
Directions
Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
Dissolve yeast in warm water (110 degrees F).
When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.
1/4 cup cornmeal
1 cup boiling water
1 tablespoon margarine
1/4 cup molasses
1 egg, beaten
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
2 cups frozen blueberries, dry pack
Directions
Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
Dissolve yeast in warm water (110 degrees F).
When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.
Recipe : A Drama Queen's Pavlova
Ingredients
6 egg whites
1 pinch salt
1 1/2 teaspoons vinegar
2 cups castor sugar or superfine sugar
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened flaked coconut (optional)
2 cups sweetened whipped cream
1 cup fresh strawberries, sliced
2 kiwifruit, peeled, halved lengthwise, and sliced
1 fresh peach - peeled, pitted and sliced
1/2 cup fresh blueberries
Directions
Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake. Line a 9 or 10 inch round glass dish with parchment paper.
Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into the prepared glass dish, making sure to spread out to all of the edges.
Place the Pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.
Once the Pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.
6 egg whites
1 pinch salt
1 1/2 teaspoons vinegar
2 cups castor sugar or superfine sugar
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened flaked coconut (optional)
2 cups sweetened whipped cream
1 cup fresh strawberries, sliced
2 kiwifruit, peeled, halved lengthwise, and sliced
1 fresh peach - peeled, pitted and sliced
1/2 cup fresh blueberries
Directions
Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake. Line a 9 or 10 inch round glass dish with parchment paper.
Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into the prepared glass dish, making sure to spread out to all of the edges.
Place the Pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.
Once the Pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.
Recipe : Best Ever Split Pea
Ingredients
1 tablespoon olive oil
2 cups chopped onion
2 cups chopped carrot
2 cups finely chopped celery
1/2 tablespoon minced garlic
1 cup yellow split peas
1 cup green split peas
8 cups fat-free chicken broth
1 1/2 teaspoons salt-free seasoning blend
1 teaspoon salt
Directions
In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.
1 tablespoon olive oil
2 cups chopped onion
2 cups chopped carrot
2 cups finely chopped celery
1/2 tablespoon minced garlic
1 cup yellow split peas
1 cup green split peas
8 cups fat-free chicken broth
1 1/2 teaspoons salt-free seasoning blend
1 teaspoon salt
Directions
In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.
Recipe : Berry Good Sandwich
Ingredients
2 tablespoons Neufchatel cheese
1 tablespoon strawberry jam
2 fresh strawberries, chopped
2 slices whole-grain bread
Directions
In a small bowl, mix together Neufchatel cheese and strawberry jam.
Spread strawberry flavored cheese spread over one slice of bread. Top with chopped strawberries and remaining slice of bread to make a sandwich. Remove crusts, and cut into triangles to serve.
2 tablespoons Neufchatel cheese
1 tablespoon strawberry jam
2 fresh strawberries, chopped
2 slices whole-grain bread
Directions
In a small bowl, mix together Neufchatel cheese and strawberry jam.
Spread strawberry flavored cheese spread over one slice of bread. Top with chopped strawberries and remaining slice of bread to make a sandwich. Remove crusts, and cut into triangles to serve.
Recipe : Beef and Veggie Stew with Dumplings
Ingredients
2 pounds cubed beef stew meat
salt and ground black pepper to taste
1/2 cup margarine
2 (10.75 ounce) cans condensed tomato soup
1 (14 ounce) can whole kernel corn, undrained
1 (15 ounce) can peas, undrained
1 (15 ounce) can green beans, drained
1 (13.5 ounce) can spinach, undrained
4 cubes beef bouillon
4 cups water
1 pinch garlic powder, or to taste
1 pinch garlic and herb seasoning blend (such as Mrs. Dash�), or to taste
1 (16.3 ounce) can refrigerated biscuits (such as Pillsbury Grands�)
Directions
Season the beef with salt and black pepper; heat the margarine in a skillet over low heat, and cook the beef, stirring occasionally, until the meat is browned and tender, about 45 minutes.
While the beef is cooking, place the tomato soup, corn, peas, beans, spinach, beef bouillon cubes, water, garlic powder, and garlic herb seasoning in a large, heavy saucepan, and bring to a boil over medium heat. Reduce heat to a simmer, then add the stew beef. Simmer to blend the flavors, about 30 minutes.
Cut each biscuit into quarters, flatten slightly, and gently stir the dumplings into the stew. Simmer uncovered for 10 minutes, then cover the stew and simmer 10 more minutes.
2 pounds cubed beef stew meat
salt and ground black pepper to taste
1/2 cup margarine
2 (10.75 ounce) cans condensed tomato soup
1 (14 ounce) can whole kernel corn, undrained
1 (15 ounce) can peas, undrained
1 (15 ounce) can green beans, drained
1 (13.5 ounce) can spinach, undrained
4 cubes beef bouillon
4 cups water
1 pinch garlic powder, or to taste
1 pinch garlic and herb seasoning blend (such as Mrs. Dash�), or to taste
1 (16.3 ounce) can refrigerated biscuits (such as Pillsbury Grands�)
Directions
Season the beef with salt and black pepper; heat the margarine in a skillet over low heat, and cook the beef, stirring occasionally, until the meat is browned and tender, about 45 minutes.
While the beef is cooking, place the tomato soup, corn, peas, beans, spinach, beef bouillon cubes, water, garlic powder, and garlic herb seasoning in a large, heavy saucepan, and bring to a boil over medium heat. Reduce heat to a simmer, then add the stew beef. Simmer to blend the flavors, about 30 minutes.
Cut each biscuit into quarters, flatten slightly, and gently stir the dumplings into the stew. Simmer uncovered for 10 minutes, then cover the stew and simmer 10 more minutes.
Recipe : Brown Sugar Shortbread Cookies
Ingredients
1 cup butter, softened
1 1/4 cups packed brown sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
�
Directions
In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly.
Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.
Preheat oven to 300 degrees F (150 degrees C).
On lightly floured board, roll out dough to 1/4" thick. Cut, place on lightly greased sheets. Bake 35-40 minutes or until firm to the touch (press very lightly to test). Transfer to racks and let cool. Store in an airtight container.
1 cup butter, softened
1 1/4 cups packed brown sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
�
Directions
In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly.
Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.
Preheat oven to 300 degrees F (150 degrees C).
On lightly floured board, roll out dough to 1/4" thick. Cut, place on lightly greased sheets. Bake 35-40 minutes or until firm to the touch (press very lightly to test). Transfer to racks and let cool. Store in an airtight container.
Recipe : Black Bean Soft Tacos
Ingredients
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 (4 ounce) can chopped green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
8 (6 inch) flour tortillas, warmed
1/2 cup shredded reduced-fat Cheddar cheese
1 large ripe avocado, peeled and sliced
Directions
In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 (4 ounce) can chopped green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
8 (6 inch) flour tortillas, warmed
1/2 cup shredded reduced-fat Cheddar cheese
1 large ripe avocado, peeled and sliced
Directions
In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.
Recipe : Baked Potato Soup V
Ingredients
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Directions
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Directions
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
Recipe : Beef Sirloin Steak with Baby Spinach
Ingredients
2 tablespoons olive oil
1 (1 pound) boneless beef sirloin steak, 3/4-inch thick, cut into 4 pieces
1 large onion, sliced
1 small red pepper, chopped
3 cloves garlic, minced
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup water
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves
1 (7 ounce) bag fresh baby spinach
Hot mashed potatoes
Directions
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.
2 tablespoons olive oil
1 (1 pound) boneless beef sirloin steak, 3/4-inch thick, cut into 4 pieces
1 large onion, sliced
1 small red pepper, chopped
3 cloves garlic, minced
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup water
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves
1 (7 ounce) bag fresh baby spinach
Hot mashed potatoes
Directions
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.
Recipe : Anika's Cheesy Green Bean Casserole
Ingredients
3 (15 ounce) cans French cut green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
salt and pepper to taste
1 (5 ounce) jar bacon cheese spread
1 (6 ounce) can Cheddar-flavored French fried onions (such as French's�)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix the green beans and mushroom soup in a large bowl. Spoon into 9x13 inch baking dish; season with salt and pepper. Dollop the cheese spread on top of the beans in heaping tablespoons.
Bake in preheated oven for 30 minutes. Remove from oven; scatter fried onions over casserole. Bake until onions are golden brown, about 5 additional minutes.
3 (15 ounce) cans French cut green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
salt and pepper to taste
1 (5 ounce) jar bacon cheese spread
1 (6 ounce) can Cheddar-flavored French fried onions (such as French's�)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix the green beans and mushroom soup in a large bowl. Spoon into 9x13 inch baking dish; season with salt and pepper. Dollop the cheese spread on top of the beans in heaping tablespoons.
Bake in preheated oven for 30 minutes. Remove from oven; scatter fried onions over casserole. Bake until onions are golden brown, about 5 additional minutes.
Recipe : Breakfast Kolaches
Ingredients
1 cup warm milk
1 egg, lightly beaten
1 egg yolk, beaten
3 cups bread flour
1/2 tablespoon salt
3 tablespoons butter
1/4 cup white sugar
3 teaspoons bread machine yeast
18 2 inch sausages, cut in 1/2
1 (16 ounce) package frozen hash brown potatoes
8 slices Cheddar cheese, quartered
Directions
In the order suggested by the manufacturer, place milk, egg, egg yolk, bread flour, salt, butter, sugar and bread machine yeast in bread machine. Select Dough cycle, and press Start.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
On a lightly floured surface, punch down dough, and divide into 36 pieces. Roll pieces into balls. Arrange balls in a single layer on the prepared baking sheet, about 2 inches apart. Allow balls to rise 15 to 20 minutes.
Flatten balls, and make a depression in the center of each. Fill each with 1 piece of sausage, about 1 tablespoon hash browns, and 1 quarter slice of cheese.
Bake 15 to 18 minutes in the preheated oven, or until lightly browned.
1 cup warm milk
1 egg, lightly beaten
1 egg yolk, beaten
3 cups bread flour
1/2 tablespoon salt
3 tablespoons butter
1/4 cup white sugar
3 teaspoons bread machine yeast
18 2 inch sausages, cut in 1/2
1 (16 ounce) package frozen hash brown potatoes
8 slices Cheddar cheese, quartered
Directions
In the order suggested by the manufacturer, place milk, egg, egg yolk, bread flour, salt, butter, sugar and bread machine yeast in bread machine. Select Dough cycle, and press Start.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
On a lightly floured surface, punch down dough, and divide into 36 pieces. Roll pieces into balls. Arrange balls in a single layer on the prepared baking sheet, about 2 inches apart. Allow balls to rise 15 to 20 minutes.
Flatten balls, and make a depression in the center of each. Fill each with 1 piece of sausage, about 1 tablespoon hash browns, and 1 quarter slice of cheese.
Bake 15 to 18 minutes in the preheated oven, or until lightly browned.
Recipe : Apricot Nectar Cake II
Ingredients
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
3/4 cup apricot nectar
1/3 cup hot water
2 cups confectioners' sugar
6 tablespoons lemon juice
1 (3 ounce) package lemon flavored gelatin mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
3/4 cup apricot nectar
1/3 cup hot water
2 cups confectioners' sugar
6 tablespoons lemon juice
1 (3 ounce) package lemon flavored gelatin mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.
Recipe : Baked Potato Soup I
Ingredients
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Recipe : Blueberry Walnut Bread
Ingredients
1/3 cup margarine, softened
1/2 cup milk
2 1/2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup frozen blueberries, thawed, drained
1/2 cup chopped walnuts
1/2 teaspoon grated lemon zest (optional)
Directions
In a large bowl, beat together the margarine, milk, eggs and sugar. Stir in the flour, baking powder, baking soda and salt. Carefully fold in the blueberries and walnuts. Fold in lemon zest.
Spray bread machine pan with cooking spray. Pour mixture into bread machine pan and put pan into bread machine. Select Quick Bread/Cake cycle, and press Start. Check in 1 minute to see if mixture is well blended. Cook until cake cycle stops. Cool completely in bread machine pan before removing.
1/3 cup margarine, softened
1/2 cup milk
2 1/2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup frozen blueberries, thawed, drained
1/2 cup chopped walnuts
1/2 teaspoon grated lemon zest (optional)
Directions
In a large bowl, beat together the margarine, milk, eggs and sugar. Stir in the flour, baking powder, baking soda and salt. Carefully fold in the blueberries and walnuts. Fold in lemon zest.
Spray bread machine pan with cooking spray. Pour mixture into bread machine pan and put pan into bread machine. Select Quick Bread/Cake cycle, and press Start. Check in 1 minute to see if mixture is well blended. Cook until cake cycle stops. Cool completely in bread machine pan before removing.
Recipe : Barbecued Pork Kebabs
Ingredients
1 cup white sugar
1 cup soy sauce
1 onion, diced
5 cloves garlic, chopped
1 teaspoon ground black pepper
1 (4 pound) boneless pork loin, cut into 1 1/2-inch cubes
10 bamboo skewers, soaked in water for 30 minutes
Directions
Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.
1 cup white sugar
1 cup soy sauce
1 onion, diced
5 cloves garlic, chopped
1 teaspoon ground black pepper
1 (4 pound) boneless pork loin, cut into 1 1/2-inch cubes
10 bamboo skewers, soaked in water for 30 minutes
Directions
Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.
Recipe : Best Beef Dip Ever
Ingredients
4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water
Directions
Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.
4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water
Directions
Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.
Recipe : BBQ Chicken Sandwiches
Ingredients
2 (4 pound) whole chickens, cut up
1 1/2 cups ketchup
3/4 cup prepared mustard
5 tablespoons brown sugar
5 tablespoons minced garlic
5 tablespoons honey
1/4 cup steak sauce
4 tablespoons lemon juice
3 tablespoons liquid smoke flavoring
salt and pepper to taste
12 hamburger buns
3 cups prepared coleslaw (optional)
Directions
Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.
2 (4 pound) whole chickens, cut up
1 1/2 cups ketchup
3/4 cup prepared mustard
5 tablespoons brown sugar
5 tablespoons minced garlic
5 tablespoons honey
1/4 cup steak sauce
4 tablespoons lemon juice
3 tablespoons liquid smoke flavoring
salt and pepper to taste
12 hamburger buns
3 cups prepared coleslaw (optional)
Directions
Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.
Recipe : Beef and Barley Soup IV
Ingredients
1 pound cubed beef stew meat
1 beef soup bone
1/4 cup barley
3 carrots, peeled
1 onion, peeled and left whole
3 stalks celery
salt to taste
Directions
In a 6 quart soup pot, combine stew meat, soup bone, barley and carrots. Cover with water to within 2 inches of top of pot. Bring to a boil, then reduce heat and simmer 1 hour.
Place onion and celery in pot and continue to simmer 2 hours more.
Remove onion, carrots, bone and celery. Season with salt and serve.
1 pound cubed beef stew meat
1 beef soup bone
1/4 cup barley
3 carrots, peeled
1 onion, peeled and left whole
3 stalks celery
salt to taste
Directions
In a 6 quart soup pot, combine stew meat, soup bone, barley and carrots. Cover with water to within 2 inches of top of pot. Bring to a boil, then reduce heat and simmer 1 hour.
Place onion and celery in pot and continue to simmer 2 hours more.
Remove onion, carrots, bone and celery. Season with salt and serve.
Recipe : Amazing Pecan Coffee Cake
Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 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 remove foil.
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 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 remove foil.
Recipe : Apple Cheddar Muffins
Ingredients
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups shredded Cheddar cheese, divided
1/3 cup grated Parmesan cheese
1 cup buttermilk
1/4 cup vegetable oil
2 medium tart apples, peeled and chopped
Directions
In a large bowl, combine the first six ingredients; stir in 1 cup cheddar cheese and Parmesan cheese. In a small bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened. Fold in apples.
Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with the remaining cheddar cheese. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups shredded Cheddar cheese, divided
1/3 cup grated Parmesan cheese
1 cup buttermilk
1/4 cup vegetable oil
2 medium tart apples, peeled and chopped
Directions
In a large bowl, combine the first six ingredients; stir in 1 cup cheddar cheese and Parmesan cheese. In a small bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened. Fold in apples.
Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with the remaining cheddar cheese. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Recipe : Broccoli Rabe with Portobello Mushroom
Ingredients
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
1/2 cup red onion, chopped
3 sprigs fresh thyme, chopped
2 portobello mushroom caps, cut into 1/4-inch pieces
sea salt and freshly ground black pepper to taste
2 bunches broccoli rabe, ends trimmed, and cut into 2-inch pieces
1/4 cup grated Parmesan cheese, or as needed
Directions
Heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened, and the garlic begins to brown, about 10 minutes. Stir in the thyme and portobello mushrooms, then turn the heat to low. Season to taste with salt and pepper, and cook until the mushrooms have reduced but are not browning, 30 to 35 minutes.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until tender, about 6 minutes. Once the broccoli rabe has cooked, toss it with the mushroom mixture, and sprinkle with Parmesan cheese to serve.
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
1/2 cup red onion, chopped
3 sprigs fresh thyme, chopped
2 portobello mushroom caps, cut into 1/4-inch pieces
sea salt and freshly ground black pepper to taste
2 bunches broccoli rabe, ends trimmed, and cut into 2-inch pieces
1/4 cup grated Parmesan cheese, or as needed
Directions
Heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened, and the garlic begins to brown, about 10 minutes. Stir in the thyme and portobello mushrooms, then turn the heat to low. Season to taste with salt and pepper, and cook until the mushrooms have reduced but are not browning, 30 to 35 minutes.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until tender, about 6 minutes. Once the broccoli rabe has cooked, toss it with the mushroom mixture, and sprinkle with Parmesan cheese to serve.
Recipe : Baked Cream of Coconut
Ingredients
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (15.5 ounce) can grated coconut in syrup
1 tablespoon vanilla extract
1/2 cup rum
Directions
Preheat oven to 300 degrees F (150 degrees C).
In a large bowl, beat eggs lightly. Beat in condensed milk, evaporated milk and cream of coconut until smooth. Fold in grated coconut, vanilla and rum. Pour into a 9x13 inch baking dish.
Bake in preheated oven 1 hour, until pick inserted in center comes out clean. Turn oven off and let dish rest in oven 15 minutes. Remove from oven to cool completely. Chill before serving.
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (15.5 ounce) can grated coconut in syrup
1 tablespoon vanilla extract
1/2 cup rum
Directions
Preheat oven to 300 degrees F (150 degrees C).
In a large bowl, beat eggs lightly. Beat in condensed milk, evaporated milk and cream of coconut until smooth. Fold in grated coconut, vanilla and rum. Pour into a 9x13 inch baking dish.
Bake in preheated oven 1 hour, until pick inserted in center comes out clean. Turn oven off and let dish rest in oven 15 minutes. Remove from oven to cool completely. Chill before serving.
Recipe : Applesauce Oat Cake
Ingredients
1 3/4 cups applesauce
1 cup quick-cooking oats
1/2 cup butter flavored shortening
3/4 cup packed brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 cups confectioners' sugar
2 tablespoons butter or margarine, softened
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
In a small saucepan, bring the applesauce to a slow boil. Stir in oats; remove from the heat. Cover and let stand for 20 minutes.
In a mixing bowl, cream shortening and brown sugar. Add egg; mix well. Combine the flour, baking soda, cinnamon, salt and cloves; add to the creamed mixture alternately with applesauce mixture. Pour into a greased 8-in. square baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a mixing bowl, combine the frosting ingredients; beat until smooth. Frost cooled cake.
1 3/4 cups applesauce
1 cup quick-cooking oats
1/2 cup butter flavored shortening
3/4 cup packed brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 cups confectioners' sugar
2 tablespoons butter or margarine, softened
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
In a small saucepan, bring the applesauce to a slow boil. Stir in oats; remove from the heat. Cover and let stand for 20 minutes.
In a mixing bowl, cream shortening and brown sugar. Add egg; mix well. Combine the flour, baking soda, cinnamon, salt and cloves; add to the creamed mixture alternately with applesauce mixture. Pour into a greased 8-in. square baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a mixing bowl, combine the frosting ingredients; beat until smooth. Frost cooled cake.
Recipe : Apricot Leather
Ingredients
1 teaspoon lemon juice
2 cups pitted and diced fresh apricots
1/2 cup white sugar
Directions
Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
Combine the lemon juice, apricots and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
Cover an 11x17 inch pan or cookie sheet with a layer of plastic wrap. Pour the pureed fruit onto the plastic and spread evenly to within 1 inch of the edge.
Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until the puree has dried and is no longer sticky. Once dry, you can cut it into strips and store in an airtight container.
1 teaspoon lemon juice
2 cups pitted and diced fresh apricots
1/2 cup white sugar
Directions
Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
Combine the lemon juice, apricots and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
Cover an 11x17 inch pan or cookie sheet with a layer of plastic wrap. Pour the pureed fruit onto the plastic and spread evenly to within 1 inch of the edge.
Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until the puree has dried and is no longer sticky. Once dry, you can cut it into strips and store in an airtight container.
Recipe : Aunt Hazel's Apple Oatmeal Cookies
Ingredients
3/4 cup packed brown sugar
1/2 cup butter, softened
2 cups rolled oats
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1 apple - peeled, cored and shredded
1/2 cup confectioners' sugar
1 tablespoon milk
Directions
Preheat oven to 375 degrees F.
Mix together brown sugar and margarine until light and fluffy.
Beat in eggs and vanilla.
Mix in the rest of the ingredients, except for powdered sugar and milk. Stir until well blended.
Drop on cookie sheet and bake 9 to 12 minutes.
Mix powdered sugar and milk in small bowl and drizzle over cooled cookies.
3/4 cup packed brown sugar
1/2 cup butter, softened
2 cups rolled oats
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1 apple - peeled, cored and shredded
1/2 cup confectioners' sugar
1 tablespoon milk
Directions
Preheat oven to 375 degrees F.
Mix together brown sugar and margarine until light and fluffy.
Beat in eggs and vanilla.
Mix in the rest of the ingredients, except for powdered sugar and milk. Stir until well blended.
Drop on cookie sheet and bake 9 to 12 minutes.
Mix powdered sugar and milk in small bowl and drizzle over cooled cookies.
Recipe : Banana Rum Cake
Ingredients
1 (18.25 ounce) package yellow cake mix
1/4 teaspoon baking soda
2/3 cup dark rum
2/3 cup water
1 cup mashed bananas
1/3 cup chopped pecans
1/3 cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons dark rum
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.
1 (18.25 ounce) package yellow cake mix
1/4 teaspoon baking soda
2/3 cup dark rum
2/3 cup water
1 cup mashed bananas
1/3 cup chopped pecans
1/3 cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons dark rum
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.
Recipe : Apple Bacon Tomato Soup
Ingredients
5 slices bacon
1 tablespoon olive oil
1/2 white onion, chopped
2 teaspoons garlic, minced
2 cups beef stock
1 (15.5 ounce) can pinto beans
1 (14.5 ounce) can Italian-style stewed tomatoes
2 stalks celery, chopped
1 medium apple, thinly sliced
1/2 cup red wine
salt and pepper to taste
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.
5 slices bacon
1 tablespoon olive oil
1/2 white onion, chopped
2 teaspoons garlic, minced
2 cups beef stock
1 (15.5 ounce) can pinto beans
1 (14.5 ounce) can Italian-style stewed tomatoes
2 stalks celery, chopped
1 medium apple, thinly sliced
1/2 cup red wine
salt and pepper to taste
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.
Recipe : Babe Ruth Bars II
Ingredients
1/2 cup white sugar
1/2 cup brown sugar
1 cup corn syrup
1 cup peanut butter
6 cups cornflakes cereal
1 cup roasted Spanish peanuts
4 (1.5 ounce) bars milk chocolate candy bars
Directions
In a medium saucepan over medium high heat, combine the white sugar, brown sugar and corn syrup. Bring the mixture to a rapid boil, then remove from heat. Stir in the peanut butter until well blended. In a large bowl, stir together the cornflakes and peanuts. Stir the peanut butter mixture into the cornflake mixture and mix until evenly distributed. Press the mixture into a greased 9x13 inch pan.
In the microwave or in a metal bowl over a pan of simmering water, melt chocolate candy, stirring frequently until smooth. Remove from heat and spread over the tops of the bars. Let cool before cutting into bars.
1/2 cup white sugar
1/2 cup brown sugar
1 cup corn syrup
1 cup peanut butter
6 cups cornflakes cereal
1 cup roasted Spanish peanuts
4 (1.5 ounce) bars milk chocolate candy bars
Directions
In a medium saucepan over medium high heat, combine the white sugar, brown sugar and corn syrup. Bring the mixture to a rapid boil, then remove from heat. Stir in the peanut butter until well blended. In a large bowl, stir together the cornflakes and peanuts. Stir the peanut butter mixture into the cornflake mixture and mix until evenly distributed. Press the mixture into a greased 9x13 inch pan.
In the microwave or in a metal bowl over a pan of simmering water, melt chocolate candy, stirring frequently until smooth. Remove from heat and spread over the tops of the bars. Let cool before cutting into bars.
Recipe : Balsamic Pickled Eggs
Ingredients
1/2 onion, sliced
1/2 cup balsamic vinegar
1/2 cup water
1 tablespoon white sugar
5 cloves garlic, crushed
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!
1/2 onion, sliced
1/2 cup balsamic vinegar
1/2 cup water
1 tablespoon white sugar
5 cloves garlic, crushed
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!
Recipe : Apple Dump Cake
Ingredients
1 (21 ounce) can apple pie filling
1 (18.25 ounce) package apples and cinnamon muffin mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan
Mix apple pie filling with ground cinnamon to taste. Pour mixture into pan. Sprinkle apples and cinnamon mixture over top of apples.
In a small saucepan melt the butter or margarine and pour evenly over the top of the cake. Sprinkle with additional cinnamon if desired.
Bake at 350 degrees F (175 degrees C) for 20 minutes or until golden brown. Serve hot with ice cream!
1 (21 ounce) can apple pie filling
1 (18.25 ounce) package apples and cinnamon muffin mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan
Mix apple pie filling with ground cinnamon to taste. Pour mixture into pan. Sprinkle apples and cinnamon mixture over top of apples.
In a small saucepan melt the butter or margarine and pour evenly over the top of the cake. Sprinkle with additional cinnamon if desired.
Bake at 350 degrees F (175 degrees C) for 20 minutes or until golden brown. Serve hot with ice cream!
Recipe : Black Bean Soup III
Ingredients
1/4 cup mild salsa
1 (15 ounce) can black beans, rinsed and drained
2 cups water
1 cup cherry tomatoes
1 1/2 teaspoons ground cumin
1 teaspoon white sugar
Directions
Strain salsa through a strainer and discard pieces left in strainer. Drain and rinse black beans, placing 1 tablespoon black beans aside for later use.
Place remaining beans, strained salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and puree.
Stir in reserved black beans and refrigerate until ready to serve.
1/4 cup mild salsa
1 (15 ounce) can black beans, rinsed and drained
2 cups water
1 cup cherry tomatoes
1 1/2 teaspoons ground cumin
1 teaspoon white sugar
Directions
Strain salsa through a strainer and discard pieces left in strainer. Drain and rinse black beans, placing 1 tablespoon black beans aside for later use.
Place remaining beans, strained salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and puree.
Stir in reserved black beans and refrigerate until ready to serve.
Recipe : American Beauty Cake with Deanna's Frosting
Ingredients
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/3 cups buttermilk
1/2 cup butter, softened
2 teaspoons vanilla extract
2 cups beets, peeled and shredded
5 tablespoons all-purpose flour
1 cup white sugar
1/3 cup butter
1/2 cup shortening
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix 1 3/4 cup flour, 1 1/2 sugar, cocoa, baking powder and soda.
Whisk in buttermilk, 1/2 cup butter, eggs, and vanilla. Stir in shredded beets and pour batter into cake pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted in the center of cake comes out clean.
For the frosting: Combine milk and 5 tablespoons flour in a small saucepan, heat to a boil. Stir constantly for 2 to 3 minutes. Stir in 1 cup sugar, 1/3 cup butter and shortening. Cool resulting mixture to room temperature and beat for 10 to 12 minutes until light and fluffy. Spread on cooled cake. This frosting is also excellent on spice or applesauce cake.
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/3 cups buttermilk
1/2 cup butter, softened
2 teaspoons vanilla extract
2 cups beets, peeled and shredded
5 tablespoons all-purpose flour
1 cup white sugar
1/3 cup butter
1/2 cup shortening
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix 1 3/4 cup flour, 1 1/2 sugar, cocoa, baking powder and soda.
Whisk in buttermilk, 1/2 cup butter, eggs, and vanilla. Stir in shredded beets and pour batter into cake pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted in the center of cake comes out clean.
For the frosting: Combine milk and 5 tablespoons flour in a small saucepan, heat to a boil. Stir constantly for 2 to 3 minutes. Stir in 1 cup sugar, 1/3 cup butter and shortening. Cool resulting mixture to room temperature and beat for 10 to 12 minutes until light and fluffy. Spread on cooled cake. This frosting is also excellent on spice or applesauce cake.
Recipe : Apple Braised Pork
Ingredients
1 teaspoon dried thyme
1 teaspoon rubbed sage
1 teaspoon pepper
1 (3 pound) boneless pork loin roast
1 tablespoon canola oil
1 cup chopped onion
3 garlic cloves, minced
1 large apple - peeled, cored and chopped
1/2 cup frozen unsweetened apple juice concentrate, thawed
1/2 teaspoon salt
Directions
Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan. Cover and bake at 325 degrees F for 55-75 minutes or until a meat thermometer reads 160 degrees F, basting occasionally with juices.Remove to a serving platter and keep warm.
Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast.
1 teaspoon dried thyme
1 teaspoon rubbed sage
1 teaspoon pepper
1 (3 pound) boneless pork loin roast
1 tablespoon canola oil
1 cup chopped onion
3 garlic cloves, minced
1 large apple - peeled, cored and chopped
1/2 cup frozen unsweetened apple juice concentrate, thawed
1/2 teaspoon salt
Directions
Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan. Cover and bake at 325 degrees F for 55-75 minutes or until a meat thermometer reads 160 degrees F, basting occasionally with juices.Remove to a serving platter and keep warm.
Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast.
Recipe : Barbecued Round Steak
Ingredients
2 pounds beef round steak, 1 inch thick, cut into strips
2 tablespoons vegetable oil
1/2 cup tomato juice
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground mustard
1 garlic clove, minced
1/4 teaspoon chili powder
1/4 teaspoon pepper
4 teaspoons cornstarch
2 tablespoons cold water
Hot cooked rice
Directions
In a large skillet, brown beef in oil over medium-high heat; drain. In a bowl, combine the tomato juice, ketchup, water, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over the beef. bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
Combine cornstarch and cold water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.
2 pounds beef round steak, 1 inch thick, cut into strips
2 tablespoons vegetable oil
1/2 cup tomato juice
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground mustard
1 garlic clove, minced
1/4 teaspoon chili powder
1/4 teaspoon pepper
4 teaspoons cornstarch
2 tablespoons cold water
Hot cooked rice
Directions
In a large skillet, brown beef in oil over medium-high heat; drain. In a bowl, combine the tomato juice, ketchup, water, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over the beef. bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
Combine cornstarch and cold water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.
Recipe : Broccoli with Almonds
Ingredients
1 1/2 pounds fresh broccoli, cut into spears
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup sliced almonds
3 tablespoons stick margarine
1/2 cup finely chopped onion
1 teaspoon salt
Directions
In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. In a skillet, saute almonds in margarine until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat.
1 1/2 pounds fresh broccoli, cut into spears
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup sliced almonds
3 tablespoons stick margarine
1/2 cup finely chopped onion
1 teaspoon salt
Directions
In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. In a skillet, saute almonds in margarine until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat.
Recipe : Artichoke and Tomato Stuffed Chicken
Ingredients
1/4 cup olive oil
4 fresh tomatoes, diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts, drained and chopped
2 red bell peppers, chopped
1 (8 ounce) package mozzarella cheese, cubed
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 cups Classico� Tomato and Basil Sauce
Directions
Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. Cover with pasta sauce. Place lid onto dish or cover with aluminum foil.
Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
1/4 cup olive oil
4 fresh tomatoes, diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts, drained and chopped
2 red bell peppers, chopped
1 (8 ounce) package mozzarella cheese, cubed
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 cups Classico� Tomato and Basil Sauce
Directions
Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. Cover with pasta sauce. Place lid onto dish or cover with aluminum foil.
Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
Recipe : Bulgogi (Korean Barbecued Beef)
Ingredients
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate (MSG) (optional)
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped
Directions
In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate (MSG) (optional)
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped
Directions
In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
Recipe : Ambrosia Cookies
Ingredients
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 cup chopped walnuts
1 cup flaked coconut
Directions
Sift flour, baking powder, soda and salt. In a separate bowl cream butter until fluffy; add sugars, eggs and vanilla. Beat well.
Add flour mixture to butter mixture. Mix well. Stir in oats, nuts, and coconut. Mix until well blended.
Bake on ungreased cookie sheets for 10-12 minutes at 350 degrees F (180 degrees C).
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 cup chopped walnuts
1 cup flaked coconut
Directions
Sift flour, baking powder, soda and salt. In a separate bowl cream butter until fluffy; add sugars, eggs and vanilla. Beat well.
Add flour mixture to butter mixture. Mix well. Stir in oats, nuts, and coconut. Mix until well blended.
Bake on ungreased cookie sheets for 10-12 minutes at 350 degrees F (180 degrees C).
Recipe : Apple-Oat Breakfast Treats
Ingredients
3/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 1/2 cups old-fashioned oats
3/4 cup all-purpose flour
1/2 cup nonfat dry milk powder
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup apple pie filling
Directions
In a mixing bowl, cream butter and brown sugar. Add the eggs and vanilla. Combine dry ingredients; add to the creamed mixture and mix well.
Drop by 1/4 cupfuls 6 in. apart onto ungreased baking sheets. Flatten into 3-in. circles. Make a slight indentation in the center of each; top with a rounded tablespoonful of pie filling. Bake at 350 degrees F for 16-20 minutes or until edges are lightly browned. Cool for 5 minutes; remove to wire racks to cool completely.
3/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 1/2 cups old-fashioned oats
3/4 cup all-purpose flour
1/2 cup nonfat dry milk powder
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup apple pie filling
Directions
In a mixing bowl, cream butter and brown sugar. Add the eggs and vanilla. Combine dry ingredients; add to the creamed mixture and mix well.
Drop by 1/4 cupfuls 6 in. apart onto ungreased baking sheets. Flatten into 3-in. circles. Make a slight indentation in the center of each; top with a rounded tablespoonful of pie filling. Bake at 350 degrees F for 16-20 minutes or until edges are lightly browned. Cool for 5 minutes; remove to wire racks to cool completely.
Recipe : Betty's Burgers
Ingredients
1 1/2 pounds ground beef
6 thin slices Cheddar cheese
1 large green pepper, julienned
1 medium onion, thinly sliced
1 medium tomato, thinly sliced
6 thin slices Swiss Gruyere cheese
salt and pepper to taste
Lettuce Leaves
6 hamburger buns, split
Directions
Shape beef into 12 thin patties. Top six patties with a slice of cheddar cheese, green pepper strips and a slice of onion, tomato and Swiss cheese. Top each with another patty and seal edges. Season to taste. Broil, grill or pan-fry burgers until meat is no longer pink. Serve on lettuce-lined buns.
1 1/2 pounds ground beef
6 thin slices Cheddar cheese
1 large green pepper, julienned
1 medium onion, thinly sliced
1 medium tomato, thinly sliced
6 thin slices Swiss Gruyere cheese
salt and pepper to taste
Lettuce Leaves
6 hamburger buns, split
Directions
Shape beef into 12 thin patties. Top six patties with a slice of cheddar cheese, green pepper strips and a slice of onion, tomato and Swiss cheese. Top each with another patty and seal edges. Season to taste. Broil, grill or pan-fry burgers until meat is no longer pink. Serve on lettuce-lined buns.
Recipe : Beer Braised Irish Stew and Colcannon
Ingredients
Irish Stew:
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 (12 fluid ounce) can or bottle dark beer
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
1/4 cup milk, warmed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley
Directions
Preheat oven to 325 degrees F (165 degrees C).
Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
Irish Stew:
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 (12 fluid ounce) can or bottle dark beer
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
1/4 cup milk, warmed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley
Directions
Preheat oven to 325 degrees F (165 degrees C).
Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
Subscribe to:
Posts (Atom)