Ingredients
1 slice day-old bread
2 tablespoons vegetable oil
2 large onions, chopped
2 cloves garlic, minced
1 tablespoon curry powder
2 pounds ground lamb
1/2 cup raisins
4 (2 inch) pieces lemon zest
12 blanched almonds, chopped
1/4 cup lemon juice
3 tablespoons mango chutney, chopped
1 tablespoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 egg
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.
Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.
As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.
Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.
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10/05/2011
Broccoli Cheese Layer Bake recipe.
Ingredients
2 (16 ounce) packages frozen chopped broccoli
2 (11 ounce) cans condensed cream of Cheddar cheese soup
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups seasoned croutons
Directions
Preheat oven to 350 degrees F (175 degrees C). Cook broccoli in boiling salted water until tender.
Mix cheese and chicken soups in a large bowl. Add 2 cups of croutons; blend together well. Drain broccoli.
In a 15x10x2 inch baking pan, place half the cooked broccoli in a layer. Spoon half the soup mixture over the broccoli. Finish with a second layer of broccoli and top vegetable with remaining soup mix. Cover with aluminum foil.
Bake for 30 minutes or until bubbling.
2 (16 ounce) packages frozen chopped broccoli
2 (11 ounce) cans condensed cream of Cheddar cheese soup
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups seasoned croutons
Directions
Preheat oven to 350 degrees F (175 degrees C). Cook broccoli in boiling salted water until tender.
Mix cheese and chicken soups in a large bowl. Add 2 cups of croutons; blend together well. Drain broccoli.
In a 15x10x2 inch baking pan, place half the cooked broccoli in a layer. Spoon half the soup mixture over the broccoli. Finish with a second layer of broccoli and top vegetable with remaining soup mix. Cover with aluminum foil.
Bake for 30 minutes or until bubbling.
Baked Pork Chops II recipe.
Ingredients
3 tablespoons olive oil
4 thick cut boneless pork chops
2 tablespoons dark brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1 tablespoon fresh lemon juice
1 (10 ounce) can tomato sauce
1/4 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a medium skillet over medium heat. Place pork chops in the skillet, and brown about 5 minutes on each side. Remove from heat.
In a small bowl, mix brown sugar, salt, pepper, and dry mustard.
Arrange pork chops in a medium baking dish. Sprinkle with lemon juice, season with brown sugar mixture, and cover with tomato sauce. Pour water into the baking dish.
Cover, and bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).
3 tablespoons olive oil
4 thick cut boneless pork chops
2 tablespoons dark brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1 tablespoon fresh lemon juice
1 (10 ounce) can tomato sauce
1/4 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a medium skillet over medium heat. Place pork chops in the skillet, and brown about 5 minutes on each side. Remove from heat.
In a small bowl, mix brown sugar, salt, pepper, and dry mustard.
Arrange pork chops in a medium baking dish. Sprinkle with lemon juice, season with brown sugar mixture, and cover with tomato sauce. Pour water into the baking dish.
Cover, and bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).
Beef and Barley Soup I recipe.
Ingredients
2 beef soup bones
2 tablespoons kosher salt
5 stalks celery
1 onion, quartered
1/2 teaspoon ground black pepper
2 'bouqet garni' spice balls
1/2 pound baby carrots
1/4 cup fresh parsley
11 cloves garlic, peeled
1 cup barley
Directions
Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
Remove and discard onion, bouquets garnis, celery, and parsley.
Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.
2 beef soup bones
2 tablespoons kosher salt
5 stalks celery
1 onion, quartered
1/2 teaspoon ground black pepper
2 'bouqet garni' spice balls
1/2 pound baby carrots
1/4 cup fresh parsley
11 cloves garlic, peeled
1 cup barley
Directions
Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
Remove and discard onion, bouquets garnis, celery, and parsley.
Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.
Breakfast Pizza recipe.
Ingredients
1 3/4 cups all-purpose flour, or more if needed
1 envelope Fleischmann's� Pizza Crust Yeast or RapidRise Yeast
3/4 teaspoon salt
2/3 cup water
1 tablespoon olive oil
8 ounces sausage, cooked and crumbled
1 cup frozen hash brown potatoes, thawed
1/4 cup chopped onion
1/2 teaspoon Durkee� Ground Mustard
1/2 teaspoon Durkee� Fine Grind Black Pepper
1/2 teaspoon salt
1 cup shredded Cheddar cheese*
Directions
Combine 1 cup flour, undissolved yeast and salt in a large bowl. Heat water and oil until very warm (120 degrees to 130 degrees F). Add to flour mixture and beat for 2 minutes. Add enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 minutes. (If using RapidRise yeast, let dough rest at this point for 10 minutes.)
Roll dough to 12-inch circle; place in greased pizza pan. OR, pat dough with floured hands, pressing gently to fill greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough; prick surface with fork.
Bake crust in preheated 450 degrees F oven on lowest oven rack for 8 minutes. Reduce oven to 375 degrees F. Remove pizza from oven.
Top pizza crust with sausage, hash browns and onions. Beat eggs, ground mustard, pepper and salt together in a bowl. Pour over toppings. Sprinkle with cheese. Bake for 16 to 20 minutes until eggs are set and crust is browned.
1 3/4 cups all-purpose flour, or more if needed
1 envelope Fleischmann's� Pizza Crust Yeast or RapidRise Yeast
3/4 teaspoon salt
2/3 cup water
1 tablespoon olive oil
8 ounces sausage, cooked and crumbled
1 cup frozen hash brown potatoes, thawed
1/4 cup chopped onion
1/2 teaspoon Durkee� Ground Mustard
1/2 teaspoon Durkee� Fine Grind Black Pepper
1/2 teaspoon salt
1 cup shredded Cheddar cheese*
Directions
Combine 1 cup flour, undissolved yeast and salt in a large bowl. Heat water and oil until very warm (120 degrees to 130 degrees F). Add to flour mixture and beat for 2 minutes. Add enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 minutes. (If using RapidRise yeast, let dough rest at this point for 10 minutes.)
Roll dough to 12-inch circle; place in greased pizza pan. OR, pat dough with floured hands, pressing gently to fill greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough; prick surface with fork.
Bake crust in preheated 450 degrees F oven on lowest oven rack for 8 minutes. Reduce oven to 375 degrees F. Remove pizza from oven.
Top pizza crust with sausage, hash browns and onions. Beat eggs, ground mustard, pepper and salt together in a bowl. Pour over toppings. Sprinkle with cheese. Bake for 16 to 20 minutes until eggs are set and crust is browned.
Basic Beef Pizza recipe.
Ingredients
1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 (1 pound) loaf frozen bread dough, thawed
1 cup pizza sauce
2 cups shredded mozzarella cheese
Directions
In a skillet, cook beef over medium heat until no longer pink; drain. Add salt, celery salt and pepper; set aside. On a floured surface, roll dough into a 13-in. circle. Press onto the bottom and up the sides of a greased 12-in. pizza pan. Spread sauce over crust to within 1/2 in. of edge. Top with cheese and beef mixture. Bake at 350 degrees F for 20-25 minutes or until crust is golden and cheese is melted.
1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 (1 pound) loaf frozen bread dough, thawed
1 cup pizza sauce
2 cups shredded mozzarella cheese
Directions
In a skillet, cook beef over medium heat until no longer pink; drain. Add salt, celery salt and pepper; set aside. On a floured surface, roll dough into a 13-in. circle. Press onto the bottom and up the sides of a greased 12-in. pizza pan. Spread sauce over crust to within 1/2 in. of edge. Top with cheese and beef mixture. Bake at 350 degrees F for 20-25 minutes or until crust is golden and cheese is melted.
Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce recipe.
Ingredients
1 1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
2 teaspoons coarse grind black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 cloves garlic, minced
Dipping Sauce:
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 (7 ounce) jars roasted red peppers, rinsed, drained, finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves, crushed
1 cup ready-to-serve beef broth
2 teaspoons cornstarch
Directions
Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 2 cloves minced garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.
Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning once. Serve with dipping sauce.
1 1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
2 teaspoons coarse grind black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 cloves garlic, minced
Dipping Sauce:
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 (7 ounce) jars roasted red peppers, rinsed, drained, finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves, crushed
1 cup ready-to-serve beef broth
2 teaspoons cornstarch
Directions
Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 2 cloves minced garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.
Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning once. Serve with dipping sauce.
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