Ingredients
3 cups young arugula leaves, rinsed and dried
2 cloves garlic, minced
1/2 cup chopped pecans
1/4 cup extra virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon ground black pepper
1 dash fresh lemon juice
sea salt to taste
1/2 cup young arugula leaves, rinsed and dried
4 (8 ounce) fillets tilapia
1 tablespoon grated Parmigiano-Reggiano cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
Combine 3 cups arugula, garlic, pecans, olive oil, 1/4 CUP Parmigiano-Reggiano cheese, black pepper, and lemon juice in a blender and blend until it reaches the consistency of a pesto sauce.
Spread 1/2 cup arugula on the prepared baking pan. Place the tilapia fillets on the arugula. Spread the remaining pesto generously on top of fillets. Sprinkle 1 tablespoon Parmigiano-Reggiano cheese on the pesto.
Bake in preheated oven until fish flakes easily, about 20 minutes.
Sunday, September 18, 2011
Recipe : Berry-Blue Corn Muffins
Ingredients
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 cup buttermilk
1 1/2 cups fresh blueberries
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. Gently fold in the blueberries. Spoon batter into prepared muffin tins.
Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm.
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 cup buttermilk
1 1/2 cups fresh blueberries
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. Gently fold in the blueberries. Spoon batter into prepared muffin tins.
Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm.
Recipe : Baked Corn Casserole
Ingredients
1/4 cup butter
2 (3 ounce) packages cream cheese
1 (11.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chile peppers
1/2 cup chopped onion
1 (6 ounce) can French-fried onions
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish.
Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.
1/4 cup butter
2 (3 ounce) packages cream cheese
1 (11.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chile peppers
1/2 cup chopped onion
1 (6 ounce) can French-fried onions
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish.
Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.
Recipe : Best Tuna Melt (New Jersey Diner Style)
Ingredients
2 (6 ounce) cans solid white tuna in water, drained
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 1/2 tablespoons finely chopped onion
1 tablespoon chopped parsley
3/4 teaspoon red wine vinegar
1 pinch salt
1 pinch freshly ground black pepper
4 slices seedless rye bread
8 slices ripe tomato
8 slices Swiss cheese
paprika, for garnish
Directions
Preheat the oven broiler.
In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.
2 (6 ounce) cans solid white tuna in water, drained
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 1/2 tablespoons finely chopped onion
1 tablespoon chopped parsley
3/4 teaspoon red wine vinegar
1 pinch salt
1 pinch freshly ground black pepper
4 slices seedless rye bread
8 slices ripe tomato
8 slices Swiss cheese
paprika, for garnish
Directions
Preheat the oven broiler.
In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.
Recipe : Allie's Delicious Macaroni and Cheese
Ingredients
1 (8 ounce) package elbow macaroni
5 tablespoons butter
5 tablespoons all-purpose flour
1 quart warm milk (110 degrees F/45 degrees C)
salt and pepper to taste
1 pinch cayenne pepper
1/4 pound cubed ham
5 ounces cubed Cheddar cheese
5 ounces mozzarella cheese, cubed
5 ounces Monterey Jack cheese, cubed
paprika to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.
Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.
1 (8 ounce) package elbow macaroni
5 tablespoons butter
5 tablespoons all-purpose flour
1 quart warm milk (110 degrees F/45 degrees C)
salt and pepper to taste
1 pinch cayenne pepper
1/4 pound cubed ham
5 ounces cubed Cheddar cheese
5 ounces mozzarella cheese, cubed
5 ounces Monterey Jack cheese, cubed
paprika to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.
Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.
Recipe : Applesauce Cake I
Ingredients
1/2 cup butter
1 cup white sugar
1 cup chilled applesauce
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.
1/2 cup butter
1 cup white sugar
1 cup chilled applesauce
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.
Recipe : Best-Ever Meat Loaf
Ingredients
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
2 pounds ground beef
1 pouch Campbell's� Dry Onion Soup and Recipe Mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
Directions
Mix thoroughly 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg. Shape firmly into 8x4-inch loaf in baking pan.
Bake at 350 degrees F for 1 1/4 hours or until done.
Mix 2 tablespoons drippings, remaining tomato soup and water in saucepan. Heat through. Serve with meat loaf.
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
2 pounds ground beef
1 pouch Campbell's� Dry Onion Soup and Recipe Mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
Directions
Mix thoroughly 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg. Shape firmly into 8x4-inch loaf in baking pan.
Bake at 350 degrees F for 1 1/4 hours or until done.
Mix 2 tablespoons drippings, remaining tomato soup and water in saucepan. Heat through. Serve with meat loaf.
Recipe : Banana Waffles
Ingredients
1 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 pinch ground nutmeg
1 cup 1% milk
2 ripe bananas, sliced
Directions
Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, salt and nutmeg. Stir in milk and eggs until mixture is smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour two tablespoons of the waffle batter onto the hot waffle iron. Place two slices of banana on top of the batter and then spoon another two tablespoons of batter on top of the banana. Cook until golden brown. Serve hot.
1 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 pinch ground nutmeg
1 cup 1% milk
2 ripe bananas, sliced
Directions
Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, salt and nutmeg. Stir in milk and eggs until mixture is smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour two tablespoons of the waffle batter onto the hot waffle iron. Place two slices of banana on top of the batter and then spoon another two tablespoons of batter on top of the banana. Cook until golden brown. Serve hot.
Recipe : Baked Barbecued Beef
Ingredients
2 1/2 pounds ground beef
2 small onions, chopped
1 large green pepper, chopped
1 (10.75 ounce) can condensed tomato soup, undiluted
1 cup chili sauce
1 tablespoon vinegar
1 teaspoon prepared mustard
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
10 hamburger buns, split
Directions
In a Dutch oven, brown beef and onions; drain. Stir in the next eight ingredients. Bake, uncovered, at 325 degrees F for 2 hours, stirring occasionally. Serve on buns.
2 1/2 pounds ground beef
2 small onions, chopped
1 large green pepper, chopped
1 (10.75 ounce) can condensed tomato soup, undiluted
1 cup chili sauce
1 tablespoon vinegar
1 teaspoon prepared mustard
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
10 hamburger buns, split
Directions
In a Dutch oven, brown beef and onions; drain. Stir in the next eight ingredients. Bake, uncovered, at 325 degrees F for 2 hours, stirring occasionally. Serve on buns.
Recipe : Asparagus, Chicken and Penne Pasta
Ingredients
1 (16 ounce) package dry penne pasta
2 tablespoons olive oil, divided
3/4 pound skinless, boneless chicken breast meat - cut into bite-size pieces
4 cloves garlic, minced
12 ounces asparagus, trimmed and cut into 1 inch pieces
1 teaspoon crushed red pepper flakes
salt and pepper to taste
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.
Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.
1 (16 ounce) package dry penne pasta
2 tablespoons olive oil, divided
3/4 pound skinless, boneless chicken breast meat - cut into bite-size pieces
4 cloves garlic, minced
12 ounces asparagus, trimmed and cut into 1 inch pieces
1 teaspoon crushed red pepper flakes
salt and pepper to taste
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.
Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.
Recipe : Bite-Size Crab Quiches
Ingredients
1 (10 ounce) can large refrigerated buttermilk biscuits
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/2 cup shredded Swiss cheese
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
Directions
Separate each biscuit into five equal pieces. press onto the bottom and up the sides of 24 ungreased miniature muffin cups (discard remaining piece of dough). Fill each cup with 2 teaspoons crab and 1 teaspoon Swiss cheese. In a small bowl, combine the egg, milk, dill and salt; spoon about 1-1/2 teaspoons into each cup.
Bake at 375 degrees F for 15-20 minutes or until edges are golden brown. Let stand for 5 minutes before removing from pans. Serve warm.
1 (10 ounce) can large refrigerated buttermilk biscuits
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/2 cup shredded Swiss cheese
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
Directions
Separate each biscuit into five equal pieces. press onto the bottom and up the sides of 24 ungreased miniature muffin cups (discard remaining piece of dough). Fill each cup with 2 teaspoons crab and 1 teaspoon Swiss cheese. In a small bowl, combine the egg, milk, dill and salt; spoon about 1-1/2 teaspoons into each cup.
Bake at 375 degrees F for 15-20 minutes or until edges are golden brown. Let stand for 5 minutes before removing from pans. Serve warm.
Recipe : Apple Milkshake
Ingredients
1 apple - peeled, cored, and chopped
1 1/2 cups milk
3 scoops vanilla ice cream
2 tablespoons white sugar
Directions
Place the apple, milk, ice cream, and sugar in a blender, and blend until smooth. Serve cold!
1 apple - peeled, cored, and chopped
1 1/2 cups milk
3 scoops vanilla ice cream
2 tablespoons white sugar
Directions
Place the apple, milk, ice cream, and sugar in a blender, and blend until smooth. Serve cold!
Recipe : Black Walnut Cake
Ingredients
1 cup chopped black or English walnuts
3 cups all-purpose flour, divided
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups sugar
4 egg whites
1/2 cup water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
Directions
In a bowl, toss walnuts with 1/4 cup flour; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
Combine the baking powder, salt and remaining flour; add to the creamed mixture alternately with milk. Stir in the reserved nut mixture.
Transfer to a greased and floured 10-in. tube pan. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a heavy saucepan, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160 degrees F, about 9 minutes.
Pour into a large mixing bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Frost the cake.
1 cup chopped black or English walnuts
3 cups all-purpose flour, divided
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups sugar
4 egg whites
1/2 cup water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
Directions
In a bowl, toss walnuts with 1/4 cup flour; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
Combine the baking powder, salt and remaining flour; add to the creamed mixture alternately with milk. Stir in the reserved nut mixture.
Transfer to a greased and floured 10-in. tube pan. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a heavy saucepan, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160 degrees F, about 9 minutes.
Pour into a large mixing bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Frost the cake.
Recipe : Aloha Chicken
Ingredients
4 (4 ounce) boneless, skinless chicken breast halves
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
2 (8 ounce) cans pineapple chunks
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon reduced sodium teriyaki sauce
1/8 teaspoon pepper
Hot cooked rice
Directions
Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discarding remaining juice or save for another use.) In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.
4 (4 ounce) boneless, skinless chicken breast halves
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
2 (8 ounce) cans pineapple chunks
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon reduced sodium teriyaki sauce
1/8 teaspoon pepper
Hot cooked rice
Directions
Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discarding remaining juice or save for another use.) In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.
Recipe : Bean Sprout Spinach Salad
Ingredients
1 cup olive oil
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons finely chopped onion
2 tablespoons Worcestershire sauce
1 (10 ounce) package fresh spinach, torn
1 cup canned bean sprouts
4 bacon strips, cooked and crumbled
4 green onions
2 hard-cooked eggs, sliced
2 tablespoons sunflower kernels
Directions
In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160 degrees F. Remove from the heat; cool.
In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.
1 cup olive oil
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons finely chopped onion
2 tablespoons Worcestershire sauce
1 (10 ounce) package fresh spinach, torn
1 cup canned bean sprouts
4 bacon strips, cooked and crumbled
4 green onions
2 hard-cooked eggs, sliced
2 tablespoons sunflower kernels
Directions
In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160 degrees F. Remove from the heat; cool.
In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.
Recipe : Almond Orange Chicken
Ingredients
10 tablespoons all-purpose flour, divided
3/4 cup ground almonds
6 (4 ounce) skinless, boneless chicken breast halves
4 tablespoons butter or margarine, divided
1/3 cup chopped onion
1/4 teaspoon poultry seasoning
1 1/2 cups milk
1/3 cup orange marmalade
1/4 cup orange juice
1/2 teaspoon grated orange peel
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
Directions
Place 1/2 cup flour in a shallow bowl. In another bowl, lightly beat the eggs. Place the almonds in a third bowl. Coat chicken with flour, then dip in eggs and roll in almonds. In a skillet over medium-high heat, cook the chicken in 2 tablespoons butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. In the same skillet, saute the onion in remaining butter until tender. Stir in poultry seasoning and remaining flour until blended. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the orange marmalade, orange juice and peel, salt and pepper. Pour over the chicken. Serve with rice if desired.
10 tablespoons all-purpose flour, divided
3/4 cup ground almonds
6 (4 ounce) skinless, boneless chicken breast halves
4 tablespoons butter or margarine, divided
1/3 cup chopped onion
1/4 teaspoon poultry seasoning
1 1/2 cups milk
1/3 cup orange marmalade
1/4 cup orange juice
1/2 teaspoon grated orange peel
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
Directions
Place 1/2 cup flour in a shallow bowl. In another bowl, lightly beat the eggs. Place the almonds in a third bowl. Coat chicken with flour, then dip in eggs and roll in almonds. In a skillet over medium-high heat, cook the chicken in 2 tablespoons butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. In the same skillet, saute the onion in remaining butter until tender. Stir in poultry seasoning and remaining flour until blended. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the orange marmalade, orange juice and peel, salt and pepper. Pour over the chicken. Serve with rice if desired.
Recipe : Bean and Kale Ragu
Ingredients
2 tablespoons olive oil
1 onion, chopped
1 pound kale, stems removed and leaves coarsely chopped
1 (14 ounce) can diced tomatoes with green chile peppers
2 cloves garlic, minced
1 1/2 cups water
2 bay leaves
1/4 teaspoon ground cumin
1 teaspoon onion powder
2 (15 ounce) cans canned cannellini beans, drained and rinsed
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
salt and ground black pepper to taste
Directions
Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.
2 tablespoons olive oil
1 onion, chopped
1 pound kale, stems removed and leaves coarsely chopped
1 (14 ounce) can diced tomatoes with green chile peppers
2 cloves garlic, minced
1 1/2 cups water
2 bay leaves
1/4 teaspoon ground cumin
1 teaspoon onion powder
2 (15 ounce) cans canned cannellini beans, drained and rinsed
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
salt and ground black pepper to taste
Directions
Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.
Recipe : Breakfast Pizza I
Ingredients
1 pound ground breakfast sausage
1 (8 ounce) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Directions
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).
Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.
Bake in preheated oven until eggs are set, about 25 to 30 minutes.
1 pound ground breakfast sausage
1 (8 ounce) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Directions
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).
Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.
Bake in preheated oven until eggs are set, about 25 to 30 minutes.
Recipe : Brown Sugar Spice Cake
Ingredients
vegetable cooking spray
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or Healthy Request�)
1/2 cup water
1 (18.25 ounce) package spice cake mix
1 1/4 cups hot water
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
vanilla ice cream
Directions
Spray the inside of a 4-quart slow cooker with the cooking spray.
Combine the soup, water, eggs and cake mix in a medium bowl and mix according to the package directions. Pour the batter into the cooker.
Stir the water, brown sugar and cinnamon in a small bowl. Pour over the batter.
Cover and cook on HIGH for 2 hours or until a knife inserted in the center comes out clean.
Spoon the cake into bowls, spooning the sauce from the bottom of the cooker. Serve warm with the ice cream.
vegetable cooking spray
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or Healthy Request�)
1/2 cup water
1 (18.25 ounce) package spice cake mix
1 1/4 cups hot water
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
vanilla ice cream
Directions
Spray the inside of a 4-quart slow cooker with the cooking spray.
Combine the soup, water, eggs and cake mix in a medium bowl and mix according to the package directions. Pour the batter into the cooker.
Stir the water, brown sugar and cinnamon in a small bowl. Pour over the batter.
Cover and cook on HIGH for 2 hours or until a knife inserted in the center comes out clean.
Spoon the cake into bowls, spooning the sauce from the bottom of the cooker. Serve warm with the ice cream.
Recipe : Blueberry Spinach Salad
Ingredients
1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
1 (4 ounce) package blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted
Directions
In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.
1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
1 (4 ounce) package blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted
Directions
In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.
Recipe : Almond Crunch
Ingredients
1 cup blanched slivered almonds
1 cup butter
1 1/4 cups white sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups milk chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.
Line a jelly roll pan with foil.
In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.
Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.
1 cup blanched slivered almonds
1 cup butter
1 1/4 cups white sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups milk chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.
Line a jelly roll pan with foil.
In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.
Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.
Recipe : Breakfast Grits
Ingredients
3 cups water
1/2 teaspoon salt
1 cup hominy grits
freshly ground black pepper
1 tablespoon butter
1/2 cup shredded sharp Cheddar cheese
Directions
Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.
3 cups water
1/2 teaspoon salt
1 cup hominy grits
freshly ground black pepper
1 tablespoon butter
1/2 cup shredded sharp Cheddar cheese
Directions
Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.
Recipe : A Fragrant, Spicy Rice
Ingredients
2 1/2 cups vegetable broth
2 green onions, chopped
1 cup frozen green peas
1/2 teaspoon salt
1 pinch garam masala
1 pinch turmeric powder
ground cayenne pepper to taste
1 cup uncooked basmati rice
1 1/2 tablespoons butter
10 large fresh mushrooms, chopped
5 cloves garlic, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 teaspoon garam masala
1 pinch turmeric powder
cayenne pepper to taste
1/2 cup dry red lentils
3/4 cup vegetable broth
1/2 cup almond slivers
1 bunch cilantro sprigs
Directions
In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.
Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.
2 1/2 cups vegetable broth
2 green onions, chopped
1 cup frozen green peas
1/2 teaspoon salt
1 pinch garam masala
1 pinch turmeric powder
ground cayenne pepper to taste
1 cup uncooked basmati rice
1 1/2 tablespoons butter
10 large fresh mushrooms, chopped
5 cloves garlic, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 teaspoon garam masala
1 pinch turmeric powder
cayenne pepper to taste
1/2 cup dry red lentils
3/4 cup vegetable broth
1/2 cup almond slivers
1 bunch cilantro sprigs
Directions
In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.
Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.
Recipe : Blonde Brownie Nut Squares
Ingredients
1/4 cup butter (no substitutes), melted
1 cup packed brown sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely chopped pecans
Directions
In a mixing bowl, beat the butter, sugar, egg and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. fold in nuts.
Spread in a greased 8-in. baking dish. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool on a wire rack. Cut into squares.
1/4 cup butter (no substitutes), melted
1 cup packed brown sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely chopped pecans
Directions
In a mixing bowl, beat the butter, sugar, egg and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. fold in nuts.
Spread in a greased 8-in. baking dish. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool on a wire rack. Cut into squares.
Recipe : Bow Tie Cabbage Salad
Ingredients
1/2 cup evaporated milk
1/3 cup sour cream
1/3 cup cider vinegar
1/4 cup sugar
1 tablespoon prepared mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups uncooked bow tie pasta
5 cups shredded cabbage
3/4 cup chopped green onions
1/2 cup finely chopped green pepper
8 ounces cubed Cheddar cheese
Directions
In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Cover and refrigerate for 1-1/2 to 2 hours. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the cabbage, onions, green pepper, cheese and dressing. Toss to coat. Cover and refrigerate for 1-2 hours.
1/2 cup evaporated milk
1/3 cup sour cream
1/3 cup cider vinegar
1/4 cup sugar
1 tablespoon prepared mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups uncooked bow tie pasta
5 cups shredded cabbage
3/4 cup chopped green onions
1/2 cup finely chopped green pepper
8 ounces cubed Cheddar cheese
Directions
In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Cover and refrigerate for 1-1/2 to 2 hours. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the cabbage, onions, green pepper, cheese and dressing. Toss to coat. Cover and refrigerate for 1-2 hours.
Recipe : Artichoke and Crab Spread
Ingredients
3 frozen cooked artichoke hearts, thawed and quartered
2 (8 ounce) packages cream cheese, softened
4 ounces crabmeat
3 green onions
1 clove garlic
1 teaspoon lemon juice
Directions
Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
Pour dip into a non-metallic bowl, and chill for 1 hour.
Serve with crackers or vegetables.
3 frozen cooked artichoke hearts, thawed and quartered
2 (8 ounce) packages cream cheese, softened
4 ounces crabmeat
3 green onions
1 clove garlic
1 teaspoon lemon juice
Directions
Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
Pour dip into a non-metallic bowl, and chill for 1 hour.
Serve with crackers or vegetables.
Recipe : Baked Rice Pudding
Ingredients
1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup raisins
1 pinch ground nutmeg
Directions
Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.
1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup raisins
1 pinch ground nutmeg
Directions
Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.
Recipe : Barbecue Lasagna
Ingredients
1 (16 ounce) package lasagna noodles
2 (18 ounce) containers pulled pork in barbeque sauce
1 (16 ounce) package shredded mozzarella cheese
1 (16 ounce) package Cheddar cheese, shredded
1 (16 ounce) container ricotta cheese
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil; cook the lasagna noodles in the boiling water until cooked through but still firm to the bite, about 12 minutes. Drain.
Bring the pork in barbeque sauce to a simmer in a large pot over medium heat; keep warm at a slow simmer.
Toss the mozzarella cheese and Cheddar cheese together in a bowl. Beat the ricotta cheese, egg, salt, and pepper together in a separate bowl until smooth.
Spread a layer of the barbeque sauce into the bottom of a large, deep baking dish. Lay enough lasagna noodles over the sauce to cover the bottom of the dish. Spread an even layer of the pulled pork in barbeque sauce over the noodles; top with a layer of the ricotta mixture and the mozzarella and Cheddar cheese mixture. Repeat layering. Finish the assembly by topping with a layer of the ricotta mixture, a thin layer of the pork, and a light sprinkling of the cheese mixture. Reserve a small portion of the cheese mixture for later.
Bake in the preheated oven for 40 minutes. Top the lasagna with the reserved cheese mixture and return to over until the cheese is bubbly, about 5 minutes. Remove from oven and allow to rest for 15 minutes before serving.
1 (16 ounce) package lasagna noodles
2 (18 ounce) containers pulled pork in barbeque sauce
1 (16 ounce) package shredded mozzarella cheese
1 (16 ounce) package Cheddar cheese, shredded
1 (16 ounce) container ricotta cheese
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil; cook the lasagna noodles in the boiling water until cooked through but still firm to the bite, about 12 minutes. Drain.
Bring the pork in barbeque sauce to a simmer in a large pot over medium heat; keep warm at a slow simmer.
Toss the mozzarella cheese and Cheddar cheese together in a bowl. Beat the ricotta cheese, egg, salt, and pepper together in a separate bowl until smooth.
Spread a layer of the barbeque sauce into the bottom of a large, deep baking dish. Lay enough lasagna noodles over the sauce to cover the bottom of the dish. Spread an even layer of the pulled pork in barbeque sauce over the noodles; top with a layer of the ricotta mixture and the mozzarella and Cheddar cheese mixture. Repeat layering. Finish the assembly by topping with a layer of the ricotta mixture, a thin layer of the pork, and a light sprinkling of the cheese mixture. Reserve a small portion of the cheese mixture for later.
Bake in the preheated oven for 40 minutes. Top the lasagna with the reserved cheese mixture and return to over until the cheese is bubbly, about 5 minutes. Remove from oven and allow to rest for 15 minutes before serving.
Recipe : BLT Bow Tie Pasta Salad
Ingredients
2 1/2 cups uncooked bow tie pasta
6 cups torn romaine
1 1/2 cups cubed cooked chicken breast
1 medium tomato, diced
4 bacon strips, cooked and crumbled
1/3 cup reduced-fat mayonnaise
1/4 cup water
1 tablespoon barbecue sauce
1 1/2 teaspoons white vinegar
1/4 teaspoon pepper
Directions
Cook pasta according to package directions. Drain and rinse under cold water. In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon. In a small bowl, whisk together the mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over pasta mixture; toss to coat evenly. Serve immediately.
2 1/2 cups uncooked bow tie pasta
6 cups torn romaine
1 1/2 cups cubed cooked chicken breast
1 medium tomato, diced
4 bacon strips, cooked and crumbled
1/3 cup reduced-fat mayonnaise
1/4 cup water
1 tablespoon barbecue sauce
1 1/2 teaspoons white vinegar
1/4 teaspoon pepper
Directions
Cook pasta according to package directions. Drain and rinse under cold water. In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon. In a small bowl, whisk together the mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over pasta mixture; toss to coat evenly. Serve immediately.
Recipe : Austrian Jam Cookies
Ingredients
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2/3 cup chopped almonds
1 cup raspberry jam
Directions
In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2/3 cup chopped almonds
1 cup raspberry jam
Directions
In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.
Recipe : Baked Custard for Two
Ingredients
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Directions
In a bowl, lightly beat the egg. Stir in the milk, sugar, vanilla and salt until combined. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place in an 8-in. square baking dish; add 1 in. of hot water to the pan. Bake at 350 degrees F for 35 minutes or until a knife comes out clean.
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Directions
In a bowl, lightly beat the egg. Stir in the milk, sugar, vanilla and salt until combined. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place in an 8-in. square baking dish; add 1 in. of hot water to the pan. Bake at 350 degrees F for 35 minutes or until a knife comes out clean.
Recipe : Banana Chocolate Chip Softies
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
1/4 cup light brown sugar
1 ripe banana, mashed
1 teaspoon vanilla extract
3/4 cup milk chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking powder and salt, set aside.
In a medium bowl, cream together the butter and brown sugar. Beat in the banana and egg, then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips and walnuts, if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
1/4 cup light brown sugar
1 ripe banana, mashed
1 teaspoon vanilla extract
3/4 cup milk chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking powder and salt, set aside.
In a medium bowl, cream together the butter and brown sugar. Beat in the banana and egg, then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips and walnuts, if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Recipe : Apricot Glazed Pork Roast
Ingredients
1 (10.5 ounce) can Campbell's� Condensed Chicken Broth
1 (18 ounce) jar apricot preserves
1 large onion, chopped
2 tablespoons Dijon-style mustard
4 pounds boneless pork loin roast
Directions
Mix broth, preserves, onion and mustard in 3 1/2-qt. slow cooker. Cut pork to fit. Add to cooker.
Cover and cook on LOW 8 to 9 hr.* or until done.
1 (10.5 ounce) can Campbell's� Condensed Chicken Broth
1 (18 ounce) jar apricot preserves
1 large onion, chopped
2 tablespoons Dijon-style mustard
4 pounds boneless pork loin roast
Directions
Mix broth, preserves, onion and mustard in 3 1/2-qt. slow cooker. Cut pork to fit. Add to cooker.
Cover and cook on LOW 8 to 9 hr.* or until done.
Recipe : Baked Calico Rice
Ingredients
1 (28 ounce) can diced tomatoes, undrained
1 cup chopped onion
1 cup chopped celery
3/4 cup chopped green pepper
2/3 cup uncooked long-grain rice
1/3 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
Directions
In a 2-qt. baking dish, combine all ingredients; mix well. Cover and bake at 350 degrees F for 1 to 1-1/4 hours or until rice is tender, stirring occasionally. discard bay leaf before serving.
1 (28 ounce) can diced tomatoes, undrained
1 cup chopped onion
1 cup chopped celery
3/4 cup chopped green pepper
2/3 cup uncooked long-grain rice
1/3 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
Directions
In a 2-qt. baking dish, combine all ingredients; mix well. Cover and bake at 350 degrees F for 1 to 1-1/4 hours or until rice is tender, stirring occasionally. discard bay leaf before serving.
Recipe : A Simple Seafood Bisque
Ingredients
1 (12 ounce) can evaporated milk
1/2 cup half-and-half
1/2 cup dry white wine
1 roasted red pepper, chopped
2 teaspoons butter
1 pinch salt
1 dash hot pepper sauce (such as Tabasco�)
2 (8 ounce) cans oysters, drained and rinsed
2 (6.5 ounce) cans chopped clams with juice
1 cup chopped portobello mushrooms
2 green onions, minced
Directions
Heat evaporated milk, half-and-half, white wine, roasted red pepper, butter, bay leaf, salt, and hot pepper sauce in a saucepan over medium-low heat, stirring often, until very hot but not simmering, about 5 minutes. Stir in the oysters, clams with juice, and mushrooms. Cover and cook until canned oysters are just heated through, about 3 minutes. Do not boil. Remove bay leaf, sprinkle with green onions, and serve.
1 (12 ounce) can evaporated milk
1/2 cup half-and-half
1/2 cup dry white wine
1 roasted red pepper, chopped
2 teaspoons butter
1 pinch salt
1 dash hot pepper sauce (such as Tabasco�)
2 (8 ounce) cans oysters, drained and rinsed
2 (6.5 ounce) cans chopped clams with juice
1 cup chopped portobello mushrooms
2 green onions, minced
Directions
Heat evaporated milk, half-and-half, white wine, roasted red pepper, butter, bay leaf, salt, and hot pepper sauce in a saucepan over medium-low heat, stirring often, until very hot but not simmering, about 5 minutes. Stir in the oysters, clams with juice, and mushrooms. Cover and cook until canned oysters are just heated through, about 3 minutes. Do not boil. Remove bay leaf, sprinkle with green onions, and serve.
Recipe : Busia's Polish Sausage
Ingredients
3 pounds pork shoulder, trimmed and cubed
1 clove garlic
1 tablespoon salt
ground black pepper to taste
sausage casings
Directions
In a medium bowl, mix together the pork, garlic, salt and pepper. Place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. The longer you knead it, the more tender your sausage will be.
Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the faucet. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links.
Place sausages in a large pot with enough water to cover them. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would store bought Polish Sausage.
3 pounds pork shoulder, trimmed and cubed
1 clove garlic
1 tablespoon salt
ground black pepper to taste
sausage casings
Directions
In a medium bowl, mix together the pork, garlic, salt and pepper. Place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. The longer you knead it, the more tender your sausage will be.
Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the faucet. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links.
Place sausages in a large pot with enough water to cover them. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would store bought Polish Sausage.
Recipe : Beef and Cheese Ball
Ingredients
1 (8 ounce) package cream cheese, softened
5 ounces dried beef
1 small white onion, chopped
1 small finely chopped green bell pepper
1 tablespoon Worcestershire sauce
1 teaspoon onion juice
Directions
In a medium-sized mixing bowl, combine cream cheese, 2/3 of the beef, onion, green bell pepper, Worcestershire sauce, and onion juice. Mix well and shape mixture into a ball. Using the reserved beef, coat the rest of the ball with beef.
1 (8 ounce) package cream cheese, softened
5 ounces dried beef
1 small white onion, chopped
1 small finely chopped green bell pepper
1 tablespoon Worcestershire sauce
1 teaspoon onion juice
Directions
In a medium-sized mixing bowl, combine cream cheese, 2/3 of the beef, onion, green bell pepper, Worcestershire sauce, and onion juice. Mix well and shape mixture into a ball. Using the reserved beef, coat the rest of the ball with beef.
Recipe : Bran Muffins I
Ingredients
2 cups raisin bran cereal
4 cups whole bran cereal
2 cups boiling water
1 cup shortening
3 cups white sugar
4 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking soda
1 1/2 teaspoons salt
Directions
Mix cereal and boiling water together in a metal bowl, and allow to cool.
Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.
When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.
2 cups raisin bran cereal
4 cups whole bran cereal
2 cups boiling water
1 cup shortening
3 cups white sugar
4 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking soda
1 1/2 teaspoons salt
Directions
Mix cereal and boiling water together in a metal bowl, and allow to cool.
Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.
When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.
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