Ingredients
2 quarts oil for deep frying
3/4 cup white sugar
2 tablespoons butter, softened
3/4 cup applesauce
4 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 cup buttermilk
1/4 cup confectioners' sugar for dusting
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large bowl, beat together white sugar, butter, eggs and applesauce. In a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed.
Turn dough out onto a lightly floured surface. Roll into a 3/4 to 1 inch thick sheet. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter.
Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with confectioners' sugar. Serve hot.
Tuesday, September 27, 2011
Recipe : Black Forest Chocolate Cake
Ingredients
1 (14 ounce) can fat free sweetened condensed milk
3/4 cup oil substitute
2/3 cup packed brown sugar
1 egg white
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup boiling water
1 cup semisweet chocolate chips
1 (21 ounce) can cherry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat one 12-cup, fluted tube pan with cooking spray.
Combine flour, cocoa, soda, baking powder, and salt.
In a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. Stir flour mixture into milk mixture just until moistened. Gradually add water. Stir in chips. Pour batter into prepared pan.
Bake for 35 to 40 minutes, or until inserted toothpick comes out clean. Cool cake in pan for 10 minutes. Remove from pan, and top with cherry filling.
1 (14 ounce) can fat free sweetened condensed milk
3/4 cup oil substitute
2/3 cup packed brown sugar
1 egg white
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup boiling water
1 cup semisweet chocolate chips
1 (21 ounce) can cherry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat one 12-cup, fluted tube pan with cooking spray.
Combine flour, cocoa, soda, baking powder, and salt.
In a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. Stir flour mixture into milk mixture just until moistened. Gradually add water. Stir in chips. Pour batter into prepared pan.
Bake for 35 to 40 minutes, or until inserted toothpick comes out clean. Cool cake in pan for 10 minutes. Remove from pan, and top with cherry filling.
Recipe : Bread Pudding with Whiskey Sauce III
Ingredients
6 eggs, lightly beaten
1 1/2 cups white sugar
4 cups milk
1 cup heavy cream
1 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
1 (1 pound) loaf bread, cut into 1 inch cubes
1/2 cup golden raisins
1 1/2 cups white sugar
3/4 cup butter
3/4 cup corn syrup
1/2 cup whiskey
Directions
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
Bake 45 minutes in the preheated oven, until lightly browned.
To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.
6 eggs, lightly beaten
1 1/2 cups white sugar
4 cups milk
1 cup heavy cream
1 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
1 (1 pound) loaf bread, cut into 1 inch cubes
1/2 cup golden raisins
1 1/2 cups white sugar
3/4 cup butter
3/4 cup corn syrup
1/2 cup whiskey
Directions
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
Bake 45 minutes in the preheated oven, until lightly browned.
To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.
Recipe : Asian Style Meatloaf
Ingredients
1 1/2 pounds ground beef
1/2 pound ground pork
3 slices bread, broken up into small pieces
2 eggs, lightly beaten
1 small onion, finely chopped
2 stalks celery, finely chopped
3 tablespoons soy sauce
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
1/2 cup hoisin sauce
2 tablespoons ketchup
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the beef, pork, bread crumbs, eggs, onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan.
Bake in preheated oven for 40 minutes.
Drain grease from pan. In a small bowl, mix 1/2 cup hoisin with 2 tablespoons ketchup. Spread over top of meatloaf. Continue baking for 20 minutes or so. Remove from oven, and let rest for 5 minutes.
1 1/2 pounds ground beef
1/2 pound ground pork
3 slices bread, broken up into small pieces
2 eggs, lightly beaten
1 small onion, finely chopped
2 stalks celery, finely chopped
3 tablespoons soy sauce
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
1/2 cup hoisin sauce
2 tablespoons ketchup
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the beef, pork, bread crumbs, eggs, onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan.
Bake in preheated oven for 40 minutes.
Drain grease from pan. In a small bowl, mix 1/2 cup hoisin with 2 tablespoons ketchup. Spread over top of meatloaf. Continue baking for 20 minutes or so. Remove from oven, and let rest for 5 minutes.
Recipe : Belgian Waffles
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm milk (110 degrees F/45 degrees C)
3 egg yolks
2 3/4 cups warm milk (110 degrees F/45 degrees C)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites
Directions
In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.
1 (.25 ounce) package active dry yeast
1/4 cup warm milk (110 degrees F/45 degrees C)
3 egg yolks
2 3/4 cups warm milk (110 degrees F/45 degrees C)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites
Directions
In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.
Recipe : Beef and Tomato Pie
Ingredients
1 pound ground beef
1 large onion, chopped
2 tablespoons ketchup
1/2 teaspoon salt
2 cups biscuit/baking mix
2/3 cup milk
1 cup diced fresh tomato
1/2 cup shredded Cheddar cheese
Directions
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove from the heat. Stir in ketchup and salt; set aside.
Combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface and knead 6-8 times. Roll into a 10-in. circle; transfer to a greased 9-in. pie plate. Flute edges. Spoon meat mixture into crust. Sprinkle with tomatoes.
Bake at 425 degrees for 20-25 minutes. Sprinkle with cheese; bake 2 minutes longer or until cheese is melted.
1 pound ground beef
1 large onion, chopped
2 tablespoons ketchup
1/2 teaspoon salt
2 cups biscuit/baking mix
2/3 cup milk
1 cup diced fresh tomato
1/2 cup shredded Cheddar cheese
Directions
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove from the heat. Stir in ketchup and salt; set aside.
Combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface and knead 6-8 times. Roll into a 10-in. circle; transfer to a greased 9-in. pie plate. Flute edges. Spoon meat mixture into crust. Sprinkle with tomatoes.
Bake at 425 degrees for 20-25 minutes. Sprinkle with cheese; bake 2 minutes longer or until cheese is melted.
Recipe : Baby Burgers on Baguettes
Ingredients
1 pound ground beef
salt and pepper to taste
1 pinch mesquite seasoning
1 French baguette, sliced into 1/4 inch rounds
6 leaves romaine lettuce
12 cherry tomatoes, thinly sliced
prepared yellow mustard
Directions
Preheat the oven to 350 degrees F (175 degrees C). Arrange baguette slices in a single layer on a cookie sheet. Place in the preheated oven, and bake until lightly toasted, about 5 minutes. Remove from the oven, and allow to cool.
Season the ground beef with mesquite seasoning, and mix lightly. Form tablespoonfuls of dough into mini burger patties. Season the patties with a little salt and pepper.
Heat a skillet over medium-high heat. Cook patties for 1 to 2 minutes per side, until browned and well done.
Place baguette slices on a large serving tray, and top each one with a piece of romaine leaf. Then place a mini burger on each one, and top with tomato slices. Apply ketchup and mustard before serving, or allow your guests to dress their own burgers.
1 pound ground beef
salt and pepper to taste
1 pinch mesquite seasoning
1 French baguette, sliced into 1/4 inch rounds
6 leaves romaine lettuce
12 cherry tomatoes, thinly sliced
prepared yellow mustard
Directions
Preheat the oven to 350 degrees F (175 degrees C). Arrange baguette slices in a single layer on a cookie sheet. Place in the preheated oven, and bake until lightly toasted, about 5 minutes. Remove from the oven, and allow to cool.
Season the ground beef with mesquite seasoning, and mix lightly. Form tablespoonfuls of dough into mini burger patties. Season the patties with a little salt and pepper.
Heat a skillet over medium-high heat. Cook patties for 1 to 2 minutes per side, until browned and well done.
Place baguette slices on a large serving tray, and top each one with a piece of romaine leaf. Then place a mini burger on each one, and top with tomato slices. Apply ketchup and mustard before serving, or allow your guests to dress their own burgers.
Recipe : Apple Pan Betty
Ingredients
1 medium apple, peeled and cubed
3 tablespoons butter or margarine
1 cup bread cubes
3 tablespoons sugar
1/4 teaspoon ground cinnamon
Directions
In a skillet over medium heat, saute apple in butter until tender, about 2-3 minutes. Add bread cubes. Sprinkle with sugar and cinnamon; mix well. Saute until bread is warmed. Serve immediately.
1 medium apple, peeled and cubed
3 tablespoons butter or margarine
1 cup bread cubes
3 tablespoons sugar
1/4 teaspoon ground cinnamon
Directions
In a skillet over medium heat, saute apple in butter until tender, about 2-3 minutes. Add bread cubes. Sprinkle with sugar and cinnamon; mix well. Saute until bread is warmed. Serve immediately.
Recipe : Amy's Asparagus Casserole
Ingredients
2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1 pound provolone cheese, shredded
2 (10.75 ounce) cans condensed golden mushroom soup
1 (2.8 ounce) can French-fried onions
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place asparagus in baking dish; cover with cheese. Spread mushroom soup over cheese.
Bake, covered, until hot and bubbly, about 35 minutes. Remove from oven; remove cover and sprinkle with onions. Return to oven and bake, uncovered, until onions are lightly browned, about 10 minutes.
2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1 pound provolone cheese, shredded
2 (10.75 ounce) cans condensed golden mushroom soup
1 (2.8 ounce) can French-fried onions
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place asparagus in baking dish; cover with cheese. Spread mushroom soup over cheese.
Bake, covered, until hot and bubbly, about 35 minutes. Remove from oven; remove cover and sprinkle with onions. Return to oven and bake, uncovered, until onions are lightly browned, about 10 minutes.
Recipe : Brown Sugar and Honey Limeade
Ingredients
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
Recipe : Baked Stuffed Ravioli
Ingredients
1 (24 ounce) package frozen large round cheese-filled ravioli
1 (26 ounce) can Hunt's� Garlic & Herb Pasta Sauce
8 ounces frozen cooked meatballs, quartered
Nonstick cooking spray
1 cup shredded part-skim mozzarella cheese
Chopped fresh basil (optional)
Directions
Preheat oven to 350 degrees F. Cook ravioli according to package directions. Meanwhile, combine pasta sauce and meatball pieces in medium saucepan; cook over medium heat 8 minutes, or until heated through, stirring occasionally.
Spray 13x9-inch baking dish with cooking spray. Drain ravioli; spread onto bottom of prepared dish. Top with the spaghetti sauce mixture; sprinkle with cheese. Cover with aluminum foil.
Bake 20 minutes, or until ravioli mixture is heated through and cheese is melted. Garnish with basil, if desired.
1 (24 ounce) package frozen large round cheese-filled ravioli
1 (26 ounce) can Hunt's� Garlic & Herb Pasta Sauce
8 ounces frozen cooked meatballs, quartered
Nonstick cooking spray
1 cup shredded part-skim mozzarella cheese
Chopped fresh basil (optional)
Directions
Preheat oven to 350 degrees F. Cook ravioli according to package directions. Meanwhile, combine pasta sauce and meatball pieces in medium saucepan; cook over medium heat 8 minutes, or until heated through, stirring occasionally.
Spray 13x9-inch baking dish with cooking spray. Drain ravioli; spread onto bottom of prepared dish. Top with the spaghetti sauce mixture; sprinkle with cheese. Cover with aluminum foil.
Bake 20 minutes, or until ravioli mixture is heated through and cheese is melted. Garnish with basil, if desired.
Recipe : Black Beans con Jalapeno
Ingredients
1 (15 ounce) can white hominy, drained
1 (15 ounce) can black beans, rinsed and drained
1 cup diced white onion
1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup diced green onions with tops
1/4 cup seeded and chopped jalapeno pepper
1 (24 ounce) jar picante sauce
2 tablespoons ground cumin
1 tablespoon salt
2 tablespoons white sugar
1/2 cup finely chopped cilantro
Directions
In a large bowl, gently stir together the hominy, black beans, onion, green and red peppers, green onion, jalapeno, picante sauce, cumin, salt, sugar and cilantro. Refrigerate at least an hour before serving. Serve with tortilla chips on a bed of lettuce.
1 (15 ounce) can white hominy, drained
1 (15 ounce) can black beans, rinsed and drained
1 cup diced white onion
1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup diced green onions with tops
1/4 cup seeded and chopped jalapeno pepper
1 (24 ounce) jar picante sauce
2 tablespoons ground cumin
1 tablespoon salt
2 tablespoons white sugar
1/2 cup finely chopped cilantro
Directions
In a large bowl, gently stir together the hominy, black beans, onion, green and red peppers, green onion, jalapeno, picante sauce, cumin, salt, sugar and cilantro. Refrigerate at least an hour before serving. Serve with tortilla chips on a bed of lettuce.
Recipe : Beef Noodle Bake
Ingredients
1 1/2 pounds ground beef
1 small onion, chopped
2 (8 ounce) cans tomato sauce
1 cup sour cream
1 (3 ounce) package cream cheese, cubed and softened
1 teaspoon sugar
1/2 teaspoon garlic salt
7 cups uncooked wide egg noodles, cooked and drained
1 cup shredded Cheddar cheese
Directions
In a skillet, cook beef and onion until meat is no longer pink; drain. remove from the heat; stir in tomato sauce, sour cream, cream cheese, sugar and garlic salt; mix until blended. Place half of the noodles in a greased 13-in. x 9-in. x 2-in. baking dish; top with half of the beef mixture. Repeat layers. Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.
1 1/2 pounds ground beef
1 small onion, chopped
2 (8 ounce) cans tomato sauce
1 cup sour cream
1 (3 ounce) package cream cheese, cubed and softened
1 teaspoon sugar
1/2 teaspoon garlic salt
7 cups uncooked wide egg noodles, cooked and drained
1 cup shredded Cheddar cheese
Directions
In a skillet, cook beef and onion until meat is no longer pink; drain. remove from the heat; stir in tomato sauce, sour cream, cream cheese, sugar and garlic salt; mix until blended. Place half of the noodles in a greased 13-in. x 9-in. x 2-in. baking dish; top with half of the beef mixture. Repeat layers. Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.
Recipe : Baked Stuffed Tomatoes
Ingredients
6 slices bacon
6 medium tomatoes
1/2 cup chopped green bell pepper
1/4 cup grated Parmesan cheese
1/3 cup croutons
salt and pepper to taste
6 sprigs parsley
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.
6 slices bacon
6 medium tomatoes
1/2 cup chopped green bell pepper
1/4 cup grated Parmesan cheese
1/3 cup croutons
salt and pepper to taste
6 sprigs parsley
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.
Recipe : Brian's German Potato Salad
Ingredients
4 pounds red potatoes, halved
1 pound Bacon, cut into 1/2-inch pieces
1 cup chopped onion
1/4 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons salt
1 cup apple cider vinegar
2 teaspoons celery seed
2 tablespoons chopped fresh parsley
Directions
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.
4 pounds red potatoes, halved
1 pound Bacon, cut into 1/2-inch pieces
1 cup chopped onion
1/4 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons salt
1 cup apple cider vinegar
2 teaspoons celery seed
2 tablespoons chopped fresh parsley
Directions
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.
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 : Butter Tart Muffins
Ingredients
1 1/2 cups raisins
3/4 cup white sugar
1/2 cup butter, cubed
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1/2 cup chopped walnuts
1/4 cup real maple syrup
Directions
Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.
1 1/2 cups raisins
3/4 cup white sugar
1/2 cup butter, cubed
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1/2 cup chopped walnuts
1/4 cup real maple syrup
Directions
Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.
Recipe : Beef Brisket with Mushrooms and Pearl Onions
Ingredients
4 pounds beef brisket
1 (1 ounce) envelope dry onion soup mix
1 (10.25 ounce) jar Smucker's� Concord Grape Low Sugar Jelly
1 (12 ounce) jar Crosse & Blackwell� Seafood Cocktail Sauce
2 tablespoons butter
1 (6 ounce) package fresh sliced portobello mushrooms
1 (16 ounce) package frozen, white pearl onions, defrosted
2 tablespoons fresh tarragon, chopped
Directions
Preheat oven to 350 degrees F. Place sheet of heavy-duty aluminum foil in a shallow roasting pan with foil extending 6 inches beyond pan on either side. Spray with no-stick cooking spray. Place the brisket fat-side down in middle of the foil.
Combine dry onion soup mix with jelly and cocktail sauce in a medium bowl. Pour half of mixture over the brisket; turn brisket fat-side up covering with remaining onion mixture. Bring both sides of foil to the middle and fold foil down on itself several times. Repeat with the two remaining sides. Bake for 3 hours or until fork-tender. Remove from oven. (Brisket can be cooled and held in the refrigerator overnight at this stage.)
In a 10 inch skillet over medium heat, melt 2 tablespoons of butter; saute onions and mushrooms for 5-8 minutes or until light golden brown.
Remove brisket from pan; pour off juices skimming the fat off the top. Remove layer of fat from brisket. Slice meat across the grain into 1/4 inch thick slices. Return meat to roaster. Top the meat with the mushroom mixture, meat juices, and tarragon. Cover with foil. Return to oven to heat through before serving.
4 pounds beef brisket
1 (1 ounce) envelope dry onion soup mix
1 (10.25 ounce) jar Smucker's� Concord Grape Low Sugar Jelly
1 (12 ounce) jar Crosse & Blackwell� Seafood Cocktail Sauce
2 tablespoons butter
1 (6 ounce) package fresh sliced portobello mushrooms
1 (16 ounce) package frozen, white pearl onions, defrosted
2 tablespoons fresh tarragon, chopped
Directions
Preheat oven to 350 degrees F. Place sheet of heavy-duty aluminum foil in a shallow roasting pan with foil extending 6 inches beyond pan on either side. Spray with no-stick cooking spray. Place the brisket fat-side down in middle of the foil.
Combine dry onion soup mix with jelly and cocktail sauce in a medium bowl. Pour half of mixture over the brisket; turn brisket fat-side up covering with remaining onion mixture. Bring both sides of foil to the middle and fold foil down on itself several times. Repeat with the two remaining sides. Bake for 3 hours or until fork-tender. Remove from oven. (Brisket can be cooled and held in the refrigerator overnight at this stage.)
In a 10 inch skillet over medium heat, melt 2 tablespoons of butter; saute onions and mushrooms for 5-8 minutes or until light golden brown.
Remove brisket from pan; pour off juices skimming the fat off the top. Remove layer of fat from brisket. Slice meat across the grain into 1/4 inch thick slices. Return meat to roaster. Top the meat with the mushroom mixture, meat juices, and tarragon. Cover with foil. Return to oven to heat through before serving.
Recipe : Boston Creme Pie Martini
Ingredients
1 (1.5 fluid ounce) jigger vanilla vodka
1 (1.5 fluid ounce) jigger chocolate liqueur
1 (1.5 fluid ounce) jigger Irish cream liqueur
1 cup crushed ice
1 (4 ounce) jar maraschino cherry
Directions
Combine vodka, chocolate liqueur, Irish cream liqueur, and crushed ice in a cocktail shaker. Shake vigorously to chill. Pour into a martini glass, garnish with a maraschino cherry, and serve.
1 (1.5 fluid ounce) jigger vanilla vodka
1 (1.5 fluid ounce) jigger chocolate liqueur
1 (1.5 fluid ounce) jigger Irish cream liqueur
1 cup crushed ice
1 (4 ounce) jar maraschino cherry
Directions
Combine vodka, chocolate liqueur, Irish cream liqueur, and crushed ice in a cocktail shaker. Shake vigorously to chill. Pour into a martini glass, garnish with a maraschino cherry, and serve.
Recipe : Broken Window Glass
Ingredients
1 (3 ounce) package lime flavored gelatin mix
1 (3 ounce) package orange flavored gelatin mix
1 (3 ounce) package cherry flavored gelatin mix
4 cups boiling water
1 1/2 cups cold water
1 (3 ounce) package lemon flavored gelatin mix
1/4 cup white sugar
1/2 cup pineapple juice
1 (1.3 ounce) envelope whipped topping mix
Directions
Prepare lime, orange and cherry flavored gelatins separately, according to package directions, using 1 cup boiling water and 1/2 cup cold water for each. Pour each into a separate 8x8-inch pan. Refrigerate until firm.
In medium bowl, combine lemon gelatin, sugar and remaining 1 cup boiling water. Stir until gelatin and sugar are dissolved. Stir in pineapple juice and chill in refrigerator until slightly thickened.
Cut firm gelatin into 1/2-inch cubes. Prepare whipped topping according to package directions. In a large bowl, combine whipped topping with lemon, pineapple juice mixture. Fold in cubed gelatin and pour into mold. Chill 5 hours or overnight before serving.
1 (3 ounce) package lime flavored gelatin mix
1 (3 ounce) package orange flavored gelatin mix
1 (3 ounce) package cherry flavored gelatin mix
4 cups boiling water
1 1/2 cups cold water
1 (3 ounce) package lemon flavored gelatin mix
1/4 cup white sugar
1/2 cup pineapple juice
1 (1.3 ounce) envelope whipped topping mix
Directions
Prepare lime, orange and cherry flavored gelatins separately, according to package directions, using 1 cup boiling water and 1/2 cup cold water for each. Pour each into a separate 8x8-inch pan. Refrigerate until firm.
In medium bowl, combine lemon gelatin, sugar and remaining 1 cup boiling water. Stir until gelatin and sugar are dissolved. Stir in pineapple juice and chill in refrigerator until slightly thickened.
Cut firm gelatin into 1/2-inch cubes. Prepare whipped topping according to package directions. In a large bowl, combine whipped topping with lemon, pineapple juice mixture. Fold in cubed gelatin and pour into mold. Chill 5 hours or overnight before serving.
Recipe : Best Chicken Ever
Ingredients
6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
Recipe : Bacon Ranch Pea Salad
Ingredients
4 slices bacon
1 quart water
1 (16 ounce) package frozen green peas
1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar cheese
Directions
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.
4 slices bacon
1 quart water
1 (16 ounce) package frozen green peas
1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar cheese
Directions
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.
Recipe : Banana Spice Cookies
Ingredients
1/2 cup butter
2 1/4 cups all-purpose flour
1 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon ground cloves
3 ripe bananas, mashed
1 teaspoon baking powder
1/2 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C).
Beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add one cup of the flour, the sugar, eggs, baking powder, vanilla, cinnamon, soda, and cloves. Beat until thoroughly combined.
Stir in the remaining flour. Beat in bananas and nuts. Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet. Bake for 8 to 10 minutes or until edges are lightly browned. Cool cookies on a rack.
1/2 cup butter
2 1/4 cups all-purpose flour
1 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon ground cloves
3 ripe bananas, mashed
1 teaspoon baking powder
1/2 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C).
Beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add one cup of the flour, the sugar, eggs, baking powder, vanilla, cinnamon, soda, and cloves. Beat until thoroughly combined.
Stir in the remaining flour. Beat in bananas and nuts. Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet. Bake for 8 to 10 minutes or until edges are lightly browned. Cool cookies on a rack.
Recipe : Banana Nut and Ginger Bread
Ingredients
2 cups packed brown sugar
1 cup mashed bananas
1 teaspoon vanilla extract
2 tablespoons vegetable oil (optional)
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 tablespoon ground cardamom
1/2 teaspoon ground cloves
2 cups dark beer
1 1/2 cups chopped walnuts
2 tablespoons all-purpose flour
2 cups dates, pitted and chopped
2 tablespoons minced fresh ginger root
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl cream the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired.
In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the creamed mixture.
Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two greased 9x5 loaf pans.
Bake in a 350 degree F (175 degrees C) oven for 1 hour, or until inserted toothpick emerges dry and clean.
2 cups packed brown sugar
1 cup mashed bananas
1 teaspoon vanilla extract
2 tablespoons vegetable oil (optional)
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 tablespoon ground cardamom
1/2 teaspoon ground cloves
2 cups dark beer
1 1/2 cups chopped walnuts
2 tablespoons all-purpose flour
2 cups dates, pitted and chopped
2 tablespoons minced fresh ginger root
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl cream the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired.
In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the creamed mixture.
Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two greased 9x5 loaf pans.
Bake in a 350 degree F (175 degrees C) oven for 1 hour, or until inserted toothpick emerges dry and clean.
Recipe : Breakfast Wellington
Ingredients
1 pound ground sausage
1 (10 ounce) package chopped frozen broccoli, thawed
1/2 cup sour cream
1 cup shredded Cheddar cheese
2 (8 ounce) cans refrigerated crescent roll dough
1 egg white
Directions
Preheat oven to 325 degrees F (165 degrees C).
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Place thawed broccoli in a small saucepan, cover and cook over medium-low heat until tender, about 5 minutes.
In a large bowl, mix together sausage, broccoli, sour cream and cheese.
Place 1 package of crescent rolls flattened on a 9x13 inch baking dish. Cover with broccoli mixture. Place remaining crescent rolls on top of mixture and pinch seams to seal. Brush top with egg white.
Bake in preheated oven until golden brown, about 20 minutes.
1 pound ground sausage
1 (10 ounce) package chopped frozen broccoli, thawed
1/2 cup sour cream
1 cup shredded Cheddar cheese
2 (8 ounce) cans refrigerated crescent roll dough
1 egg white
Directions
Preheat oven to 325 degrees F (165 degrees C).
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Place thawed broccoli in a small saucepan, cover and cook over medium-low heat until tender, about 5 minutes.
In a large bowl, mix together sausage, broccoli, sour cream and cheese.
Place 1 package of crescent rolls flattened on a 9x13 inch baking dish. Cover with broccoli mixture. Place remaining crescent rolls on top of mixture and pinch seams to seal. Brush top with egg white.
Bake in preheated oven until golden brown, about 20 minutes.
Recipe : Biscuit-Topped Creamed Ham
Ingredients
1/4 cup chopped green pepper
3 tablespoons chopped onion
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2 cups cubed fully cooked ham
1 tablespoon lemon juice
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup shredded Cheddar cheese
1/3 cup milk
1 teaspoon diced pimientos
Directions
In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375 degrees F for 10 minutes.
Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Serve in individual dishes.
1/4 cup chopped green pepper
3 tablespoons chopped onion
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2 cups cubed fully cooked ham
1 tablespoon lemon juice
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup shredded Cheddar cheese
1/3 cup milk
1 teaspoon diced pimientos
Directions
In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375 degrees F for 10 minutes.
Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Serve in individual dishes.
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