Ingredients
1 pound boneless beef top sirloin steak, cut into small, bite-size pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
1/2 large onion, chopped
1 teaspoon finely chopped garlic
1 teaspoon chili powder
1 (15 ounce) can ranch-style beans
1 (14.5 ounce) can Hunt’s� Diced Tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 (6 ounce) can Hunt's� Tomato Paste
1 cup water
1 teaspoon granulated sugar
1/4 teaspoon ground red pepper
Sliced green onions, sour cream, shredded Cheddar cheese and crushed corn chips (optional)
Directions
Sprinkle steak pieces evenly with salt and pepper.
Heat oil in 6-quart saucepan over medium-high heat 1 minute. Add steak pieces, onion, garlic and chili powder. Cook 5 minutes, or until steak is browned on all sides and onion is tender, stirring frequently.
Add beans, both diced tomatoes with their juice, tomato paste, water, sugar and red pepper; blend well. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally. Serve with optional toppings, if desired.
Friday, September 23, 2011
Recipe : Apple Dumplings I
Ingredients
3 tablespoons butter
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup packed brown sugar
2 tablespoons red currant jelly
1 1/2 cups boiling water
1 1/2 cups white sugar
3 tablespoons apple juice
1 recipe pastry for a 9 inch double crust pie
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large shallow baking dish.
Roll dough into a 18x12 inch rectangle that's 1/8 inch thick. Cut dough into 6 squares.
Combine butter, cinnamon, allspice, nutmeg, cloves and brown sugar. Peel and core apples. Place one apple on each square of pastry. In center of each apple place 1 teaspoon red currant jelly. Spread spice mixture over each apple; bring points of pastry together and seal. Place apples in the prepared baking dish with the seams either on top or underneath the apples.
Bake at 375 degrees F (190 degrees C) for 30 minutes. In a saucepan combine boiling water, granulated sugar, and apple juice. Cook until sugar is dissolved. Pour over baked apples and bake for an additional 20 minutes. Baste frequently. Serve warm. Makes 6 servings.
3 tablespoons butter
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup packed brown sugar
2 tablespoons red currant jelly
1 1/2 cups boiling water
1 1/2 cups white sugar
3 tablespoons apple juice
1 recipe pastry for a 9 inch double crust pie
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large shallow baking dish.
Roll dough into a 18x12 inch rectangle that's 1/8 inch thick. Cut dough into 6 squares.
Combine butter, cinnamon, allspice, nutmeg, cloves and brown sugar. Peel and core apples. Place one apple on each square of pastry. In center of each apple place 1 teaspoon red currant jelly. Spread spice mixture over each apple; bring points of pastry together and seal. Place apples in the prepared baking dish with the seams either on top or underneath the apples.
Bake at 375 degrees F (190 degrees C) for 30 minutes. In a saucepan combine boiling water, granulated sugar, and apple juice. Cook until sugar is dissolved. Pour over baked apples and bake for an additional 20 minutes. Baste frequently. Serve warm. Makes 6 servings.
Recipe : Bean with Bacon
Ingredients
1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1/3 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water
Directions
Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsly chop the bacon.
Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
Stir in the tomatoes with their juice. Serve.
1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1/3 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water
Directions
Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsly chop the bacon.
Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
Stir in the tomatoes with their juice. Serve.
Recipe : Broccoli Chicken Potato Parmesan
Ingredients
2 tablespoons vegetable oil
1 pound small red potatoes, sliced 1/4-inch thick
1 (10.75 ounce) can Campbell's� Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/2 cup milk
1/4 teaspoon garlic powder
2 cups fresh or frozen broccoli flowerets
1 (10 ounce) package refrigerated cooked chicken breast strips
1/4 cup grated Parmesan cheese
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the potatoes. Cover and cook for 10 minutes, stirring occasionally.
Stir the soup, milk, garlic powder, broccoli and chicken into the skillet. Sprinkle with the cheese. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are fork-tender.
2 tablespoons vegetable oil
1 pound small red potatoes, sliced 1/4-inch thick
1 (10.75 ounce) can Campbell's� Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/2 cup milk
1/4 teaspoon garlic powder
2 cups fresh or frozen broccoli flowerets
1 (10 ounce) package refrigerated cooked chicken breast strips
1/4 cup grated Parmesan cheese
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the potatoes. Cover and cook for 10 minutes, stirring occasionally.
Stir the soup, milk, garlic powder, broccoli and chicken into the skillet. Sprinkle with the cheese. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are fork-tender.
Recipe : Asian Ginger Dressing
Ingredients
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water
Directions
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water
Directions
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.
Recipe : Bread Machine Sugar-Free Bread
Ingredients
1 (.25 ounce) package active dry yeast
1 cup skim milk, luke warm
2 tablespoons warm water (110 degrees F/45 degrees C)
1/2 teaspoon salt
2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 tablespoon olive oil
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select lightest setting; press Start.
1 (.25 ounce) package active dry yeast
1 cup skim milk, luke warm
2 tablespoons warm water (110 degrees F/45 degrees C)
1/2 teaspoon salt
2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 tablespoon olive oil
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select lightest setting; press Start.
Recipe : Brunch Casserole
Ingredients
4 tablespoons butter
1 onion, diced
1 cup uncooked long-grain white rice
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
salt and pepper to taste
1 (4 ounce) can diced green chilies, drained
1 cup diced sharp Cheddar cheese
1/2 cup diced Monterey Jack cheese
1 pinch paprika, for garnish
Directions
Place eggs in a large saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
In large saucepan, melt butter over medium heat. Stir in onions and rice; cook, stirring occasionally, until onions are limp. Pour in 2 cups chicken broth, cover and cook until rice is done, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.
In another saucepan, melt remaining 2 tablespoons butter. Whisk in flour. Slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened. Remove from heat and season with salt and pepper to taste.
Spread half of the cooked rice in bottom of the prepared pan. Top with half of the egg slices, half of the diced green chilies and half of each of the cheeses. Spoon half of the chicken gravy the eggs. Repeat with remaining ingredients.
Bake uncovered in preheated oven until bubbly and golden. Sprinkle with paprika if desired.
4 tablespoons butter
1 onion, diced
1 cup uncooked long-grain white rice
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
salt and pepper to taste
1 (4 ounce) can diced green chilies, drained
1 cup diced sharp Cheddar cheese
1/2 cup diced Monterey Jack cheese
1 pinch paprika, for garnish
Directions
Place eggs in a large saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
In large saucepan, melt butter over medium heat. Stir in onions and rice; cook, stirring occasionally, until onions are limp. Pour in 2 cups chicken broth, cover and cook until rice is done, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.
In another saucepan, melt remaining 2 tablespoons butter. Whisk in flour. Slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened. Remove from heat and season with salt and pepper to taste.
Spread half of the cooked rice in bottom of the prepared pan. Top with half of the egg slices, half of the diced green chilies and half of each of the cheeses. Spoon half of the chicken gravy the eggs. Repeat with remaining ingredients.
Bake uncovered in preheated oven until bubbly and golden. Sprinkle with paprika if desired.
Recipe : Brownie Oat Cookies
Ingredients
2/3 cup all-purpose flour
2/3 cup white sugar
1 cup quick cooking oats
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites
1/3 cup light corn syrup
1 teaspoon vanilla extract
Directions
Spray cookie sheet with non-stick spray. Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the flour, sugar, oats, cocoa powder, baking powder, and salt. Mix in the egg whites, syrup, and vanilla. Drop by spoonfuls on the prepared cookie sheet.
Bake 10 minutes in the preheated oven.
2/3 cup all-purpose flour
2/3 cup white sugar
1 cup quick cooking oats
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites
1/3 cup light corn syrup
1 teaspoon vanilla extract
Directions
Spray cookie sheet with non-stick spray. Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the flour, sugar, oats, cocoa powder, baking powder, and salt. Mix in the egg whites, syrup, and vanilla. Drop by spoonfuls on the prepared cookie sheet.
Bake 10 minutes in the preheated oven.
Recipe : Beef Sirloin Salad with Dried Cherries
Ingredients
1 1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
8 cups torn Boston lettuce
1/2 cup crumbled blue cheese
1/2 cup dried cherries or dried cranberries
1/2 cup pine nuts or coarsely chopped walnuts, toasted
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, crushed
1 teaspoon salt
3/4 teaspoon pepper
Directions
In medium bowl, whisk together dressing ingredients. Remove and reserve 1/2 cup; cover and refrigerate.
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8 to 1/4-inch thick strips. Add beef to remaining dressing; toss to coat. Cover and marinate in refrigerator 30 minutes.
Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon.
In large bowl, combine lettuce and reserved dressing; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts. Serve immediately.
1 1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
8 cups torn Boston lettuce
1/2 cup crumbled blue cheese
1/2 cup dried cherries or dried cranberries
1/2 cup pine nuts or coarsely chopped walnuts, toasted
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, crushed
1 teaspoon salt
3/4 teaspoon pepper
Directions
In medium bowl, whisk together dressing ingredients. Remove and reserve 1/2 cup; cover and refrigerate.
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8 to 1/4-inch thick strips. Add beef to remaining dressing; toss to coat. Cover and marinate in refrigerator 30 minutes.
Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon.
In large bowl, combine lettuce and reserved dressing; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts. Serve immediately.
Recipe : Banana Walnut Cake
Ingredients
1 (18.25 ounce) package banana cake mix
3/4 teaspoon baking powder
3 medium bananas
1/2 cup water
1/3 cup vegetable oil
1 1/2 cups chopped walnuts
CRUMB TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter
Directions
Place first seven ingredients in a large mixing bowl. Beat on low speed just until combined, then on medium for 2 minutes. Pour into a greased and floured 10-in. tube pan or a 13-in. x 9-in. x 2-in. baking pan. In a small bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Bake at 350 degrees F for 45 minutes. Cool. Store well-wrapped in refrigerator.
1 (18.25 ounce) package banana cake mix
3/4 teaspoon baking powder
3 medium bananas
1/2 cup water
1/3 cup vegetable oil
1 1/2 cups chopped walnuts
CRUMB TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter
Directions
Place first seven ingredients in a large mixing bowl. Beat on low speed just until combined, then on medium for 2 minutes. Pour into a greased and floured 10-in. tube pan or a 13-in. x 9-in. x 2-in. baking pan. In a small bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Bake at 350 degrees F for 45 minutes. Cool. Store well-wrapped in refrigerator.
Recipe : Arugula Salad with Cannellini Beans
Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons white wine
1 teaspoon dried sage
1 teaspoon dried thyme
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh basil
salt and pepper to taste
3 cups arugula
1/4 cup shaved Parmesan cheese (optional)
Directions
Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons white wine
1 teaspoon dried sage
1 teaspoon dried thyme
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh basil
salt and pepper to taste
3 cups arugula
1/4 cup shaved Parmesan cheese (optional)
Directions
Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
Recipe : Almond Tartlets
Ingredients
1 1/3 cups all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 cup cold butter
1 egg, beaten
1/2 cup almond paste
1/3 cup sugar
4 teaspoons butter, softened
1 teaspoon vanilla extract
1 teaspoon rum extract
1/3 cup sliced almonds
1/3 cup apricot jam, melted
Directions
In a small bowl, combine the flour, sugar and lemon peel; cut in butter until crumbly. Add egg and toss with a fork until dough forms a ball. Cover with plastic wrap and refrigerate for 1 hour.
Place almond paste in a food processor or blender; cover and process until crumbly. Add the sugar, butter, extracts and eggs; cover and process until smooth.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut into thirty 2-1/2-in. circles; press dough into miniature muffin cups coated with nonstick cooking spray. Bake at 350 degrees F for 10 minutes.
Spoon 1 teaspoon filling into each shell; sprinkle with a few almonds. Bake 10 minutes longer or until filling is set and pastry is lightly browned. Brush jam over tarts. Cool for 10 minutes before removing from pans to wire racks to cool completely.
1 1/3 cups all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 cup cold butter
1 egg, beaten
1/2 cup almond paste
1/3 cup sugar
4 teaspoons butter, softened
1 teaspoon vanilla extract
1 teaspoon rum extract
1/3 cup sliced almonds
1/3 cup apricot jam, melted
Directions
In a small bowl, combine the flour, sugar and lemon peel; cut in butter until crumbly. Add egg and toss with a fork until dough forms a ball. Cover with plastic wrap and refrigerate for 1 hour.
Place almond paste in a food processor or blender; cover and process until crumbly. Add the sugar, butter, extracts and eggs; cover and process until smooth.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut into thirty 2-1/2-in. circles; press dough into miniature muffin cups coated with nonstick cooking spray. Bake at 350 degrees F for 10 minutes.
Spoon 1 teaspoon filling into each shell; sprinkle with a few almonds. Bake 10 minutes longer or until filling is set and pastry is lightly browned. Brush jam over tarts. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Recipe : Applesauce Bread II
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup white sugar
3 tablespoons vegetable oil
2/3 cup applesauce
1 1/2 teaspoons ground cinnamon
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Let the dough mix for 3 to 5 minutes, until all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. After 3 to 5 minutes have passed on the clock display, press Stop. Smooth out the top of the loaf with the rubber spatula. Select Bake setting and press Start.
To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine to Bake and continue an additional 10 to 15 minutes. Test again with toothpick to assure the bread is completely baked. Remove the pan from the machine but allow the bread to remain in the pan for 10 minutes before removing the bread and placing on a wire rack to cool.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup white sugar
3 tablespoons vegetable oil
2/3 cup applesauce
1 1/2 teaspoons ground cinnamon
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Let the dough mix for 3 to 5 minutes, until all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. After 3 to 5 minutes have passed on the clock display, press Stop. Smooth out the top of the loaf with the rubber spatula. Select Bake setting and press Start.
To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine to Bake and continue an additional 10 to 15 minutes. Test again with toothpick to assure the bread is completely baked. Remove the pan from the machine but allow the bread to remain in the pan for 10 minutes before removing the bread and placing on a wire rack to cool.
Recipe : Baked Acorn Squash with Apricot Preserves
Ingredients
1 acorn squash, halved and seeded
salt to taste
2 teaspoons butter
3 tablespoons apricot preserves
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of 1/4 inch. Bake 40 minutes in the preheated oven.
Remove squash from oven, and set the oven to broil. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. Return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned.
1 acorn squash, halved and seeded
salt to taste
2 teaspoons butter
3 tablespoons apricot preserves
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of 1/4 inch. Bake 40 minutes in the preheated oven.
Remove squash from oven, and set the oven to broil. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. Return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned.
Recipe : Aebleskiver (Danish Pancakes)
Ingredients
1 cup whole wheat flour
2 tablespoons white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
1 dash ground cloves
1 egg, lightly beaten
3/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Directions
Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
Heat an aebleskiver pan over medium heat; prepare with cooking spray.
Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.
1 cup whole wheat flour
2 tablespoons white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
1 dash ground cloves
1 egg, lightly beaten
3/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Directions
Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
Heat an aebleskiver pan over medium heat; prepare with cooking spray.
Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.
Recipe : Apricot Chip Cookies
Ingredients
1/4 cup butter, softened
1/4 cup shortening
1/3 cup sugar
1/3 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup chopped dried apricots
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
Directions
In a mixing bowl, cream the butter, shortening and sugars. Add egg and vanilla; mix well. Combine the flour, salt and baking soda; add to the creamed mixture. Stir in the apricots, chocolate chips and walnuts.
Drop by tablespoonfuls 2-in. apart onto ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.
1/4 cup butter, softened
1/4 cup shortening
1/3 cup sugar
1/3 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup chopped dried apricots
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
Directions
In a mixing bowl, cream the butter, shortening and sugars. Add egg and vanilla; mix well. Combine the flour, salt and baking soda; add to the creamed mixture. Stir in the apricots, chocolate chips and walnuts.
Drop by tablespoonfuls 2-in. apart onto ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Recipe : Best Ever Sloppy Joes
Ingredients
2 pounds ground beef chuck
1 large diced onion
1 large diced green pepper
1 celery stalk, diced
1 1/2 (10.75 ounce) cans tomato soup
1 teaspoon cumin
1/4 teaspoon Worcestershire sauce
salt and pepper to taste (optional)
6 hamburger buns
1 cup shredded Cheddar cheese
Directions
Place a large skillet over medium heat. Crumble the ground beef into the skillet and cook until brown. Add the onion, pepper, and celery and cook until soft. Stir in the tomato soup, ground cumin, Worcestershire sauce, salt, and pepper; simmer until hot. Ladle meat onto hamburger buns; top with Cheddar cheese.
2 pounds ground beef chuck
1 large diced onion
1 large diced green pepper
1 celery stalk, diced
1 1/2 (10.75 ounce) cans tomato soup
1 teaspoon cumin
1/4 teaspoon Worcestershire sauce
salt and pepper to taste (optional)
6 hamburger buns
1 cup shredded Cheddar cheese
Directions
Place a large skillet over medium heat. Crumble the ground beef into the skillet and cook until brown. Add the onion, pepper, and celery and cook until soft. Stir in the tomato soup, ground cumin, Worcestershire sauce, salt, and pepper; simmer until hot. Ladle meat onto hamburger buns; top with Cheddar cheese.
Recipe : Baker's Secret Pie Crust
Ingredients
3/4 cup cake flour
3/4 cup all-purpose flour
1 teaspoon white sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
4 tablespoons unsalted butter
5 tablespoons shortening
2 teaspoons distilled white vinegar
3 cubes ice
1/2 cup cold water
Directions
Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.
Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!
In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.
Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.
3/4 cup cake flour
3/4 cup all-purpose flour
1 teaspoon white sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
4 tablespoons unsalted butter
5 tablespoons shortening
2 teaspoons distilled white vinegar
3 cubes ice
1/2 cup cold water
Directions
Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.
Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!
In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.
Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.
Recipe : Baked Zucchini Squares
Ingredients
1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 cup vegetable oil
1 small onion, chopped
3 medium zucchini, thinly sliced
Directions
In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until golden brown and set. Cut into squares.
1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 cup vegetable oil
1 small onion, chopped
3 medium zucchini, thinly sliced
Directions
In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until golden brown and set. Cut into squares.
Recipe : Blue Ribbon White Bread
Ingredients
1 (.25 ounce) package active dry yeast
2 1/2 cups warm water (110 degrees to 115 degrees)
1 cup instant nonfat dry milk powder
3 tablespoons shortening
2 tablespoons sugar
2 teaspoons salt
1/4 teaspoon ground ginger
6 cups all-purpose flour
Directions
In a mixing bowl, dissolve yeast in warm water. Add the milk powder, shortening, sugar, salt, ginger and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
1 (.25 ounce) package active dry yeast
2 1/2 cups warm water (110 degrees to 115 degrees)
1 cup instant nonfat dry milk powder
3 tablespoons shortening
2 tablespoons sugar
2 teaspoons salt
1/4 teaspoon ground ginger
6 cups all-purpose flour
Directions
In a mixing bowl, dissolve yeast in warm water. Add the milk powder, shortening, sugar, salt, ginger and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Recipe : Balsamic Roasted Vegetable Salad
Ingredients
12 new potatoes, halved
2 large red onions, each cut into 8 wedges
2 large yellow bell peppers, seeded and cubed
4 cloves garlic, peeled
1 eggplant, thickly sliced (optional)
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
salt to taste
1 pint cherry tomatoes, halved
1/3 cup toasted pine nuts
1 (10 ounce) bag baby spinach leaves
2 tablespoons balsamic vinegar
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.
12 new potatoes, halved
2 large red onions, each cut into 8 wedges
2 large yellow bell peppers, seeded and cubed
4 cloves garlic, peeled
1 eggplant, thickly sliced (optional)
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
salt to taste
1 pint cherry tomatoes, halved
1/3 cup toasted pine nuts
1 (10 ounce) bag baby spinach leaves
2 tablespoons balsamic vinegar
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.
Recipe : Blushing Peach Pie
Ingredients
1 Pastry for double-crust pie (9 inches)
6 cups sliced peeled fresh peaches
2 tablespoons lemon juice
2/3 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 dash ground nutmeg
3 tablespoons red-hot candies
2 tablespoons butter or margarine
Directions
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside.
In a bowl, toss the peaches with lemon juice. Combine the sugar, flour, salt and nutmeg; add to peaches and toss to combine. Pour into crust. Sprinkle with red-hots; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 425 degrees F for 25 minutes. Reduce heat to 350 degrees F; remove foil and bake 20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
1 Pastry for double-crust pie (9 inches)
6 cups sliced peeled fresh peaches
2 tablespoons lemon juice
2/3 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 dash ground nutmeg
3 tablespoons red-hot candies
2 tablespoons butter or margarine
Directions
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside.
In a bowl, toss the peaches with lemon juice. Combine the sugar, flour, salt and nutmeg; add to peaches and toss to combine. Pour into crust. Sprinkle with red-hots; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 425 degrees F for 25 minutes. Reduce heat to 350 degrees F; remove foil and bake 20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Recipe : Bacon Wrapped Water Chestnuts II
Ingredients
1 pound bacon
2 (8 ounce) cans water chestnuts
1/3 cup packed brown sugar
1/3 cup mayonnaise
1/3 cup chili sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut each strip of bacon in half. Wrap one strip around one water chestnut. Secure with a wooden toothpick. Place in shallow baking dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce to make barbecue sauce. After the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. Pour the sauce over the wraps.
Bake at 350 degrees F (175 degrees C) for 10 to 15 additional minutes, or until bacon is crispy. Serve hot out of dish with toothpicks.
1 pound bacon
2 (8 ounce) cans water chestnuts
1/3 cup packed brown sugar
1/3 cup mayonnaise
1/3 cup chili sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut each strip of bacon in half. Wrap one strip around one water chestnut. Secure with a wooden toothpick. Place in shallow baking dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce to make barbecue sauce. After the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. Pour the sauce over the wraps.
Bake at 350 degrees F (175 degrees C) for 10 to 15 additional minutes, or until bacon is crispy. Serve hot out of dish with toothpicks.
Recipe : Bacon Blue Cheese Flat Iron Salad
Ingredients
2 pounds flat iron steaks
2 tablespoons vegetarian Worcestershire sauce
1 teaspoon salt
2 teaspoons fresh-ground black pepper
1 pound sliced bacon
1/2 head shredded iceberg lettuce
1/2 head red leaf lettuce, torn
1 (10 ounce) bag baby salad greens
1 cup blue cheese salad dressing
1/2 pound crumbled blue cheese
1/2 pound shredded Cheddar cheese (optional)
Directions
Rub the flat iron steaks with Worcestershire sauce, salt, and pepper; set aside. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Remove bacon to cool on a paper towel lined plate, while leaving the grease in the skillet.
Heat the bacon grease over medium-high heat until it begins to smoke. Place the flat iron steaks in the hot grease, and cook until done to desired degree of doneness, 3 to 4 minutes per side for medium. Once done, remove the steaks and keep warm.
Place the iceberg lettuce, red leaf lettuce, and baby greens into a large salad bowl. Toss with the blue cheese dressing, then sprinkle with the blue cheese and cheddar cheese. Crumble the bacon and sprinkle overtop. Thinly slice the flat iron steak, and arrange over the salad.
2 pounds flat iron steaks
2 tablespoons vegetarian Worcestershire sauce
1 teaspoon salt
2 teaspoons fresh-ground black pepper
1 pound sliced bacon
1/2 head shredded iceberg lettuce
1/2 head red leaf lettuce, torn
1 (10 ounce) bag baby salad greens
1 cup blue cheese salad dressing
1/2 pound crumbled blue cheese
1/2 pound shredded Cheddar cheese (optional)
Directions
Rub the flat iron steaks with Worcestershire sauce, salt, and pepper; set aside. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Remove bacon to cool on a paper towel lined plate, while leaving the grease in the skillet.
Heat the bacon grease over medium-high heat until it begins to smoke. Place the flat iron steaks in the hot grease, and cook until done to desired degree of doneness, 3 to 4 minutes per side for medium. Once done, remove the steaks and keep warm.
Place the iceberg lettuce, red leaf lettuce, and baby greens into a large salad bowl. Toss with the blue cheese dressing, then sprinkle with the blue cheese and cheddar cheese. Crumble the bacon and sprinkle overtop. Thinly slice the flat iron steak, and arrange over the salad.
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